Tag Archives: Arugula

Spaghetti with Arugula and Mint Pesto

Here is a peppery update to a classic basil pesto: arugula and fresh mint are combined to create a sprightly, fragrant pesto that’s wonderful with spaghetti. Add a salad and some crusty bread for an easy vegetarian supper.

 

 

 

 

 

 

Serves 4

Ingredients:
5 cups packed arugula
3/4 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
1/2 cup shaved aged hard cheese such as Parmigiano-Reggiano, plus more for sprinkling
2 garlic cloves
Zest of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 Tablespoons fresh lemon juice
1 pound spaghetti

 

Directions:
In a blender, combine the arugula, mint, olive oil, the 1/2 cup cheese, the garlic, lemon zest, salt and pepper and blend until smooth. Stir in 1 tablespoon of the lemon juice. Taste and adjust the seasonings with salt and pepper.

Refrigerate the pesto until ready to serve.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente , tender but firm to the bite,  10 to 12 minutes, or according to the package instructions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the empty pot.

Toss the pesto with the spaghetti. Thin it out with a small amount of reserved cooking water if needed. Taste, season with salt and pepper, and toss with the remaining 1 tablespoon of lemon juice. Divide among warmed serving bowls. Sprinkle cheese over each portion and serve immediately.

 

TODAY.com Parenting Team FC Contributor

Advertisements

Snow Crab Eggs Benedict

DSC07606

This dish is  an  elegant twist on a classic and is perfect for a Sunday Brunch.

Ingredients:
3 pounds Cooked Snow Crab Meat
1 pound Butter

For the Eggs:
6 Eggs (room temperature)
1 teaspoon White Vinegar

For the Hollandaise:
1 cup Melted Butter (from crab poaching)
4 Egg Yolks (room temperature)
1 Lemon (juiced)
1/4 cup chopped chives
Salt, to taste
Freshly cracked black pepper, to taste

To Serve:
3 English Muffins (split and lightly toasted)
8 ounces Philadelphia Onion and Chive Cream Spread
6 slices Canadian Bacon
Arugula

Directions:
Heat butter in a saute pan over medium-low heat until melted and warm. Place crab meat in the butter to poach for 3 minutes.

For the Eggs: Bring a medium pot of water to a boil and add white vinegar. Reduce to a light simmer. Line a plate with paper towels. Crack one egg at a time into a bowl and slide into the water. Do not over crowd the pot. Cook for 3 to 4 minutes and remove to the prepared plate with a slotted spoon.

For the Hollandaise: In a bowl over a double boiler, whisk the egg yolks, and lemon juice for 4 to 5 minutes until it begins to thicken. Once the mixture is ribbony and can coat the back of a spoon, drizzle in the melted crab butter, whisking continuously. Stir in some chopped chives and adjust seasoning with salt and pepper.

Once muffins are toasted drizzle with some of the melted crab butter. Spread onion and chive cream cheese on the bottom of the muffin. Place the muffin on a small plate and top with Canadian Bacon,arugula, a poached egg, and drizzle with hollandaise sauce. Serve immediately.

Octopus with Black Bean-Pear Sauce

DSC07420

Le Bernardin chef Eric Ripert is a master at weaving together unexpected ingredients, like this tender  cooked octopus with a sauce of salty fermented black beans and sweet pear. Finding a wine pairing for such a complex dish, however, is a challenge. “It needs a very aromatic wine, just to stand up to all the flavors,” says wine director Aldo Sohm.

I used a fresh baby octopus that was available at the Asian Market in my local area. Cooking the octopus by this method ensure a very tender protein.

Given the amount of salt in the various components of this dish, I omitted the squid ink. I also added a pinch of brown sugar just give a little more sweetness to the dish and to balance out the acidity of the lemon juice and the balsamic vinegar.

Enoy!

Serves 4
Ingredients:

For the Octopus
6 garlic cloves, halved
2 parsley sprigs
One 2-ounce piece of prosciutto
1 teaspoon salt
4 octopus tentacles (about 2 pounds total)

For the Black Bean–Pear Sauce:
1/4 cup vegetable oil
2 teaspoons Chinese fermented black beans, rinsed
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 small shallot, minced
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced jalapeño
1/2 small Bartlett pear, peeled and cut into 1/4-inch dice
1 tablespoon fresh lemon juice
1 tablespoon minced chives

For the Miso Vinaigrette:

1 tablespoon white miso
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 teaspoon squid ink (optional)
2 tablespoons water
Salt and freshly ground pepper

To Finish:
2 tablespoons extra-virgin olive oil
2 teaspoons hot paprika
Salt
1 tablespoon vegetable oil
16 baby arugula leaves
1 small Anjou pear, cut into very thin wedges

Directions:
In a large, deep skillet, combine 2 quarts of water with the onion, garlic, parsley, prosciutto and salt. Cover, bring to a boil and simmer over moderate heat for 5 minutes. Add the octopus to the broth, cover partially and simmer over low heat until tender, about 1 hour; drain and pat dry.

In a small skillet, heat the vegetable oil. Add the black beans and cook over moderate heat for 2 minutes. Add the garlic, ginger and shallot and cook until softened, about 4 minutes. Add the red bell pepper and jalapeño and cook until starting to soften, about 2 minutes. Stir in the pear and remove from the heat. Stir in the lemon juice and chives.

In a small bowl, whisk the miso with the balsamic vinegar, oil, squid ink and 2 tablespoons of water. Season with salt and pepper.

In a bowl, mix the olive oil with the paprika and rub it all over the cooked octopus; season with salt. In a skillet, heat the vegetable oil until shimmering. Add the octopus and cook over high heat until browned all over, about 6 minutes. Transfer the octopus to a carving board and slice it crosswise 1/3 inch thick.

Spread the vinaigrette on 4 plates and top with the octopus. Spoon the black bean–pear sauce over the octopus. Garnish with the arugula and pear wedges and serve.

Crispy Tuscan Chicken with Lemon Salsa Verde

DSC07047

Inspired by a chicken dish served with  lemons and capers at the Ristorante Masolino in Panicale, Italy,  this version is marinated over night and served with a charred herbed lemon sauce that can also be an excellent accompaniment to roasted fish or grilled root vegetables.

Serves 8 to 10

Ingredients:
For the chicken:
12 bone-in skin-on chicken thighs
24 sage leaves
16 garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
4 Tablespoons unsalted butter, cut into 12 slices
Strips of zest from 2 lemons
3 Tablespoons extra-virgin olive oil
1 Tablespoon chopped thyme
1 Tablespoon chopped oregano
1 Tablespoon chopped parsley
1 teaspoon crushed red pepper
Kosher salt, to taste
12 fresh bay leaves

For the Salsa Verde:
1 lemon, cut into 1/2-inch slices and seeded
1 Tablespoon plus 1/2 cup extra-virgin olive oil
1/2 cup chopped basil
1/4 cup chopped oregano
1/4 cup chopped mint
2 garlic cloves, chopped
1/4 cup  grated Parmesan cheese
1/4 cup pine nuts, crushed
1 teaspoon Kosher salt
1/4 cup baby arugula

Directions:
To prepare the chicken, run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile make the salsa verde by preheating  the oven to 450°F. On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4 -inch pieces. Leave the oven on.

In a mortar, mash the basil, oregano, mint, Parmesan cheese and pine nuts with the chopped garlic, and the 1 teaspoon of salt until a smooth paste forms. Slowly drizzle in the remaining 1/2 cup of olive oil, stirring to create a sauce. Stir in the chopped lemon.

Heat a very large ovenproof skillet. Season the chicken thighs evenly with 4 teaspoons of salt; reserve the lemon zest and smashed garlic from the marinade. Arrange the chicken thighs skin side down in the skillet and cover with another large skillet or pot weighted down with a few heavy cans. Cook the chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.

Remove the weight and turn the chicken. Scatter the reserved lemon zest and garlic and the bay leaves, if using, among the thighs. Roast in the oven for about 30 minutes, until the chicken is golden brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter and serve with the salsa verde and scatter with arugula.

Scallop Casino Pizza

pizza1

Inspired by the Clams Casino Pizza  commonly enjoyed through out the Northeastern United States, this version features a creamy  béchamel sauce made with Parmigiano-Reggiano cheese in this luxurious white pizza.

Serves 2
Ingredients:
3 garlic cloves, crushed
1/4 cup plus 2 Tablespoons extra-virgin olive oil, plus more
for drizzling
1 1/2 cups light cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 Tablespoons fresh lemon juice
Kosher salt, to taste
Pepper, to taste
1 Sheet puff pastry
4 slices thick-cut apple smoked bacon
1/2 cup mozzarella cheese
1 small tomato, roughly chopped
5-6 ounces baby sea scallops
1/4 cup baby arugula

Directions:
Preheat the oven to 425°F. In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes. Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to a small bowl. Discard the garlic.

Unfold the puff pastry sheet and lay out the sheet onto baking sheet.Prick the surface of pastry with a fork. Brush the remaining 2 tablespoons of olive oil all over the pastry and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 15 minutes, until the pastry is almost cooked through.

Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Roughly chop the bacon.

Top the pizza with cheese, tomatoes, the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.

In a small bowl, toss the arugula with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and arugula, slice and serve hot.

 

DSC07033 (2)

Baby Scallop and Minced Clam Chowder

 

A quick, garlicky béchamel added to a potato soup base makes for a creamy clam chowder with  baby scallops and carrots, onions, shallots,  celery that have been sauteed in  bacon fat.

A perfect meal for a cold winter’s day!

chowder

chowder3

 

Bloody Mary Shrimp with Jasmine Rice and Wilted Arugula

Just in time for Sunday Brunch….

The Bloody Mary Cocktail is a favorite choice of drink for brunch, and this dish was inspired by the popular cocktail that has been around since the 1920s.

DSC03247

As with the cocktail, the highlighted ingredient is the  Worcestershire Sauce, which has a pretty unique culinary history unto itself. For the most part, Worcestershire Sauce is condiment used to flavor meats, gravies, soups and of course, Bloody Mary Cocktails. Among the other ingredients, Worcestershire Sauce is also made up of vinegar, garlic, soy sauce, tamarind, onion and molasses.

So here is a recipe that is just right for anytime of the day, because it is always five o’clock in the afternoon somewhere……

Enjoy!

 

PREP TIME: 10 Minutes
COOKING TIME: 20-25 Minutes
TOTAL TIME: 30-35 Minutes
Yields 2 Servings

Ingredients:
For the rice:
3/4 cup Jasmine rice
1 1/4 cups water
1 teaspoon olive oil
1 cup arugula
salt, to taste
white pepper, to taste

 For the Sauce:
1 Tablespoon olive oil
1 small Vidalia onion
3  plum tomatoes
2 cloves garlic
1/2 cup water
1 teaspoon horseradish sauce
1/4 teaspoon of Tabasco sauce
1/4 teaspoon Worcestershire sauce
celery salt, to taste
black pepper, to taste
1 lbs. 16-21 count Gulf Shrimp, peeled, veins removed
1/4 teaspoon dried thyme
1/2 teaspoon Old Bay Seasoning
1 lemon, halved
1 stalk celery,diced for garnish

Preparation:
1. Prepare the ingredients. Peel the onion and mince. Rinse tomatoes and dice into 1 inch cubes. Mince the garlic. Rinse shrimp and pat dry with paper towels, Rinse arugula. Rinse the celery and cut into 1/8 inch dice.

2. In a small pot, bring the jasmine rice, 1 1/4 cups water, and a pinch of salt to boil over high heat. Stir once,cover and reduce heat to a low simmer and cook for 12 minutes. Remove the pot from the heat and allow to stand, still covered for 10 minutes. Uncover, fluff with a fork and set aside.

3. To make the Bloody Mary Sauce, heat 1 tablespoon of olive oil in a large pan over medium heat. When oil is  shimmering, add the onion and saute until soft and translucent. Add the tomatoes and garlic and cook until softened. Add horseradish sauce, Tabasco sauce, Worcestershire sauce, and 1/2 cup water and stir to combine.

4. Season the shrimp with  celery salt and black pepper to taste, thyme, and the Old Bay Spice. Add seasoned shrimp to the sauce in the pan and cook until shrimp are pink and opaque, 1-2 minutes per side. Taste the sauce and adjust the seasoning with salt and black pepper as needed. Remove the pan from the heat and set aside.

5. To season the rice, add arugula to warm jasmine rice and stir to combine, allowing the arugula to slight wilt.Taste the rice and add salt as needed. In a medium bowl, combine celery, 1 teaspoon olive oil, and 1 squeeze of lemon juice. Taste and add salt and white pepper as needed.

6. To serve, divide jasmine rice and arugula evenly between two plates. Top with shrimp and tomato sauce, Squeeze the juice from the other half of the remaining lemon over the shrimp and rice. Garnish with the celery salad and serve hot.

 

Ciabatta Flatbread Pizzas

pizzas

Ciabatta Flatbread Pizzas:

Sometimes, just going through your fridge, you will find some amazing left overs and other odds and ends that will make a quick and delicious meal. Here is what I was able to create with just left overs, a bit of cheese and some toasted sliced ciabatta flatbread.

Top: Clams Casino with Little neck clams, fresh Tomatoes, Bacon, Mozzarella Cheese, Oregano, Parsley, Garlic and Herb Cheese Spread and Basil.

Foreground: Roasted Duck with Dates, Gorgonzola Cheese, Parmesan Cheese, Arugula and Garlic and Herb Cheese Spread.