Sunday, February 15, 2009

Linguine Aux Fruit is De Mar




My husband made dinner for Valentines and this is one of my favorites that he makes. Linguine Aux Fruit is De Mar means seafood linguine.

Ingredients:
1 tbs olive oil
2 cloves garlic (sliced)
red pepper flakes (optional depending if you like the heat)
1/2 cup dry white wine
12 clams
10 oz linguine (cooked)
3/4 cup tomato sauce
12 mussels
8 shrimp (shelled with tail)
4 scallops
5 oz calamari
1/4 fresh chopped parsley

1. Heat olive oil in medium heat and add garlic until it sizzles
2. Add red pepper flakes and cook for 1 min
3. Add wine and clams and raise heat to med-high (cook 5 min)
4. Add tomato sauce, season with salt and pepper, add rest of the seafood
5. Stir and cook until mussels open (about 3 min)
6. Toss with cooked linguine and parsley

The meal goes really well with a glass of white wine.

Wilted Spinach and Cherry Tomatoes


For lunch today we had tri-tip, scalloped potatoes, and I thought I'd try this recipe I found from FOOD everyday magazine for wilted spinach and cherry tomatoes as a refreshing side dish instead of salad.

The spinach and cherry tomatoes paired perfectly and I'm definitely going to use this recipe again since it was quick and simple and only about 77 calories per serving.

Wilted Spinach and Cherry Tomatoes
2 bags (5 oz) baby spinach
1 tbsp olive oil
1 pint of cherry tomatoes cut in half
1 tbsp of balsamic vineger
salt and pepper to taste

Heat the olive oil in a pan and toss in spinach to cook over medium heat for about (2-3 minutes) Toss frequently until the spinach begins to wilt.

Toss in tomatoes and vinegar; season with salt and pepper and serve immediately.

Makes 4 servings

Popovers


Traditional Popovers
At my first dining experience at the Cliffhouse in San Francisco I was introduced to popovers. A light and flaky treat that's served with butter or jam. Here's a wonderful recipe that came with my popover pan.

1 1/4 flour
1/4 tsp salt
3 large eggs
1 1/4 cup milk
1 tbsp melted butter

2 tbsp butter cut into 12 pieces

Oil or spray nonstick vegetable oil in the pan. Heat the oven to 400 degrees and set the rack in the middle of the oven to warm. Blend the flour, salt, eggs, milk, and melted butter with an electric or hand mixer for 1-2 minutes until you have the consistency of heavy cream. (You can mix the ingredients ahead of time and place in the fridge but the batter should be used at room temperature before placing in the oven).

Put a piece of butter in each of the popover tins and place in the oven for about 1 minute to melt. Take the pan out and fill each tin 1/2 with batter and bake at 20 minutes.

After 20 minutes, reduce the temperature to 300 degrees and bake for an additional 15-20 minutes. Be careful not to burn.

Popovers are best served warm right from the oven. Serve with butter, jam or other savory spreads.

Homemade Blueberry Pancakes


To kick off the valentines weekend I decided to make homemade blueberry pancakes from scratch.

Ingredients:
1 cup all purpose flour
2 tbsp sugar
2 tsp baking power (I omitted since I did not have but it would make fluffier pancakes if you added)
1/2 tsp salt
1 cup milk (I substituted soy milk)
2 tbsp melted butter
1 large egg
1 tbsp vegetable oil for the pan
1 cup of fresh blueberries
1/4 cup of warm maple syrup (for serving)


1. Preheat oven to 200 degrees and put in a baking dish or plate to keep pancakes warm until you are all finished.

2. Mix all the wet ingredients in a medium bowl. Toss in the dry ingredients and mix until moistened (its okay if there are lumps)

3. Oil a pan, griddle, or skillet and heat the pan over medium heat

4. For each pancake use 2-3 tbsp of mix. Heat until bubbles start to form (1-2 minutes) and then flip and cook (1-2 minutes). Once the pancake is done, transfer to the oven to keep warm.

Serve with warm maple syrup. You'll make 12-15 pancakes good for about 4 people.

Saturday, February 7, 2009

Shrimp Scampi Linguine


Shrimp Scampi Linguine

Ingredients
1 lb shrimp
8 oz linguine (cooked)
1/4 cup reserved pasta water
1 Roma Tomato Diced
1/2 bunch asparagus cut into 1 inch sections
4 shitake mushrooms diced
3 teaspoons of Wild Tree Scampi Blend
5 tablespoons of Jalapeno Grapeseed Oil
2 teaspoons of salt (optional to taste)

Directions:
Cook Linguine in a pot and add asparagus in the remaining 3 minutes to cook. Reserve 1/4 of the pasta water when draining.

Add 3 tbs grapeseed oil, 1 1/2 tsp of scampi blend and shrimp and cook until the shrimp is pink. Remove shrimp and reserve remaining sauce for cooking.

Add shitake mushrooms and cook about 2 minutes. Add 1/4 reserved pasta water, 2 tbs grapeseed oil, 1 1/2 tsp scampi blend and mix. Add linguine and asparagus mixture and salt and cook for 5 minutes. Toss in shrimp and tomatoes and serve.

Wednesday, February 4, 2009

Vietnamese Chicken Curry


Today I made Vietnamese Chicken Curry (Ca Ri Ga). I researched several recipes and finally found one that seemed relatively easy and simple to make in less than an hour. It turned out delicious and one that I will make again for family and friends. I love recipes from Mai Pham and her restaurant Lemon Grass in Sacramento is definitely a great spot for foodies.


Chicken Curry with Sweet Potatoes
by Mai Pham from Pleasures of the Vietnamese Table

Yields 4 servings
3 tbsp of curry powder (I used Madras)
1/2 tsp salt
2 lbs chicken thighs
2 tbsp vegetable oil
1 tbsp chopped shallot (I omited)
2 tsp minced garlic (I added about 1 tbsp since I love garlic)
2 tsp chili paste or dried chili flakes
3 tbsp fish sauce
1 tbsp sugar
2 lemongrass stalks, cut into 3 inch pieces and bruised wth flat side of knife
1 (1 in piece) ginger, peeled and cut into 3 slices and bruised with flat side of knife (I left the peel on)
1 1/2 cups fresh chicken stock ( I used 3 cups because I like to dip the curry soup in hot french bread)
3 carrots, peeled, and cut into 2/3 inch pieces
1 1/2 cups unsweetened coconut milk (1 can)
1 yellow onion, cut into wedges
1 medium sweet potato, peeled and cut into 1 inch cubes ( I used 2 potatoes so the soup thickens)

Preparation:
1. Combine 2 tablespoons of curry powder, salt and chicken in a bowl. Coat meat evenly and marinate for at least 30 minutes

2. Heat the oil in a medium pot, add shallot, garlic, chili paste and 1 tbsp curry powder (10 seconds)

3. Add the chicken and cook until golden (4 minutes)

4. Add the fish sauce, sugar, lemongrass, ginger and chicken stock and bring to a boil, then reduce heat

5. Add the carrots, coconut milk, onion, and sweet potato (simmer for 25 minutes)

Serve with jasmine rice, egg noodles, or hot toasted french bread

The curry tastes best if you marinate the chicken at least over night to infuse the ca ri madras powder.