Fruit & Chocolate Skewers

If you are a regular reader, you will notice I don't post too many desserts. Although I love love love sweets, I don't have much patience for baking, measuring and assembling. I maybe make dessert 10 times a year and I am always looking for ways to simplify it (which normals includes a tub of gelato and strawberries). I came up with this idea because I was tasked to put a healthy dessert recipe together for a column. I came upon a special for marshmallows and was pleasantly surprised to see that they only have about 18 calories each. Bright colored fruit and a good drizzle of dark chocolate rounded out the plan. I thought putting on a skewer made it fun and allowed for some portion control. So here you have it, a guiltless sweet treat that is simple to prepare, perfect for a party, or your Valentine in the coming days.

Fruit & Chocolate Skewers
Forks & Amusement 2011

Skewer your favorite fruit (I used pineapple chunks and strawberries) with 2 marshmallows (only 18 calories each!). In a double boiler or a pot of simmering water with a bowl on top, melt dark chocolate (melt just a bit of you want to keep this guiltless, about 1/3 cup for 4), stir until smooth. Let cool slightly while continuing to stir and drizzle over skewers. Let cool, cover with plastic wrap and refrigerate until ready to serve. 

Enjoy! 

xoxo

Erin 

Edamame Dip with Whole Wheat Pita Chips

I am really into snacks lately. Problem is that once you eat the whole bag of tortilla chips the guilt starts to set in pretty quick. I for one love anything that has some sort of dip involved. Whether it is salsa, hummus or even ketchup, every snack is better when dipped. I wanted to try to lighten up my snacks this week and try something new. Edamame is a favorite snack or starter in every sushi spot I have ever been to. They are steamed soy beans served with a bit of salt. Surprisingly, these little guys pack a nutritious punch with lots of fiber and protein. This dip combines just a few ingredients and is really delicious with a bright green color. The lemon juice really brightens it up and I love the hint of red pepper flakes for heat. Now I can enjoy my snack with no guilt.

Edamame Dip with Whole Wheat Pita Chips

Makes 2 cups

2 whole wheat pitas, cut into wedges; if pockets, pull the wedges apart

2 tablespoons extra virgin olive oil, divided

10 oz bag of frozen edamame beans already shelled, steamed according to package directions (found in vegetable freezer section)

4 basil leaves, plus one extra chopped for garnish

2 cloves of garlic

½ cup of water

salt and pepper to taste

crushed red pepper to taste

Preheat oven to 400 degrees. On a baking sheet, spread the pita wedges out in one layer. Brush both sides with 1 tablespoon of the olive oil and sprinkle with salt. Bake for 10-12 minutes until toasted and crisp.

Meanwhile, in a blender or food processor, combine the rest of the ingredients and blend until smooth. If needed, add more water to smooth out the texture. Adjust seasoning to taste. Transfer to serving bowl, garnish with chopped basil and serve with pita chips at room temp. Make Ahead: Can be made day before serving.

Enjoy! 

xoxo

Erin  

Chicken Fricassee with Greek Green Beans

Julia Child always cooked by the mantra of "no apologies and no excuses." When it comes to cooking, not everything is going to turn out the way you want it to. I think art mimics life in this respect and I hope all you home cooks out there remember this each time you test your skills in the kitchen. I used to apologize for dishes before anyone even tasted it! I would say it was too salty, not seasoned enough, not crispy enough, looked nothing like the picture or even worse, that it was terrible. When I read Julia's memoir, the lesson of not making excuses for the food you are preparing and being proud of everything, regardless of the outcome was what stuck with me the most. This dish is one of those that I think needs another shot presentation-wise, but flavor-wise it was so yummy. Chicken Fricassee is a classic French dish that uses garlic, vinegar and tomatoes to give chicken a punch. The photo for this recipe, in one of my favorite books, looks amazing and yet I was surprised by how different mine looked when it was finished. But before I wrote off the recipe and started making excuses, I served it and enjoyed. The taste kept my mouth closed and the recipe in rotation.  So no excuses tonight, no apologies, even a not so perfect meal is still a lovingly made home cooked one.

Chicken Fricassee with Garlic and Red Wine Vinegar
Bon Appetit Y'All, Virginia Willis, 2008
serves 4 to 6

1 (4 to 5 lb) chicken cut into pieces (boneless, skinless chicken breasts can be subbed, see note below)
salt and pepper
2 tablespoons unsalted butter
1 tablespoon canola oil (I used vegetable oil)
4 cloves of garlic, crushed (just give it one good whack with the side of your knife, using your fist)
1 cup red wine vinegar
1 (15 oz) can whole tomatoes, crushed, with liquid (crush with your hands in the can)
1 cup chicken stock
1 bay leaf
2 sprigs flat leaf parsley
2 sprigs thyme

To cook the chicken, season with salt and pepper. Heat the butter and oil over medium heat in a large, straight-sided skillet or saucepan (no cast iron). Add the chicken, skin side down, without crowding the pan. Cook without crowding until a rich, golden brown on both sides, 3 to 5 min per side. (trick is to leave it alone as much as possible!) Remove chicken to a plate.

Pour off all but 1 tablespoon of fat. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Return the chicken to the skillet. Add the tomatoes with their liquid, chicken stock, bay leaf, parsley and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tender and the juices run clear, an additional 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper.

To make the sauce, remove the chicken pieces to a warm serving dish, tent with foil. Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Remove and discard the herbs. Spoon the sauce over the chicken and serve.

Note: You can make with boneless, skinless chicken breasts. Adjust simmering time with sauce to just 8 to 10 minutes, until juices run clear. Remove breasts and tent with foil, once cooked through. Continue to simmer sauce until vegetables are tender and sauce is thick enough to coat a spoon. Return chicken to the sauce and finish as directed in third paragraph.


Greek Green Beans
Forks & Amusement 2011
serves 4 to 6

1 1/2 lb haricots verts (thin green beans, thinnest you can find), trimmed
1 tablespoon olive oil
1 clove garlic, minced
2 tomatoes, cored, seeded and chopped
15 black kalamata olives, pitted and roughly chopped
red wine vinegar
1/2 cup crumbled feta cheese
salt and pepper to taste

Bring a large pot of salted water to a boil and prepare a large bowl with ice and water. Add the beans to the boiling water and cook until just crisp-tender, about 3 minutes. Drain well and pat dry. Put the pot back on the stove over medium heat and heat the olive oil. Add the garlic and cook until fragrant, about 60 seconds, making sure not to burn it. Return the beans to the pot, along with the tomatoes and olives. Toss everything together and transfer to serving dish until just heated through. Drizzle with the vinegar, toss with the cheese, salt and pepper to taste. Can be served warm, room temp or cold.

Enjoy!
xoxo
Erin

Tomato Soup with Lemon and Rosemary

Another week of super cold temperatures and a weekend filled with a lot of fun in the city makes me want to curl up with comfort food that will not make me feel guilty. One of the ways I organize my week of cooking is always making something that will last a couple of days. Whether it is something that I can eat for lunch the next day or can be reheated and added to another recipe, I try to stretch what I make into multiple meals. It is a huge time saver and I promise to share more of these tips this year. Soup is always a great way to stretch a meal because you can make a huge pot of it, save some for lunches and even freeze some for a time when you don't feel like cooking, but want something homemade. Soup also tends to be healthful and light (as long as you stay away from lots of cheese and cream!), but also filling and comforting. What I like about this tomato soup is that it does not have too many ingredients, takes little time and is a lot more filling than your average tomato soup. You use white beans to give this soup more body, fiber, protein and flavor. Most of the ingredients in the soup are pantry and fridge staples, so it can be one of those meals that come in handy when you don't feel like making a grocery run. The whipped cream that you place on top is the indulgent part of the meal, but with just a small dollop and the super healthy ingredients in the soup, no guilt is necessary! You could also substitute the heavy cream with light sour cream, just skip the whipping step. This was also my attempt at a Meatless Monday, which is hard to do with a husband that appreciates his protein. It was all gobbled up and no one missed their meat! 

Hearty Tomato Soup with Lemon and Rosemary

Adapted from Giada's Kitchen 2008

makes 6 small bowls

2 tablespoons unsalted butter

1 onion, peeled and chopped

2 carrots, peeled and chopped (about 1 cup)

2 garlic cloves, chopped

1 (15 oz) can cannellini beans (white), drained and rinsed

1 (28 oz) can crushed tomatoes

3 cups chicken stock 

1 bay leaf

2 teaspoons minced fresh rosemary

1/2 teaspoon red pepper flakes (this makes it really spicy, so use less or none if you do not like spice)

3/4 teaspoon salt (I ended up using a bit more, taste and add more if necessary)

1/2 teaspoon freshly ground pepper

1/2 teaspoon sugar

2/3 cup heavy cream (can substitute light sour cream, skip step where you whip the cream)

zest of 1 lemon

In a large soup pot, melt the butter over medium high heat. Add the onion, carrot and garlic and cook until tender, about 4 minutes. Add the beans, tomatoes, stock, bay leaf, 1 teaspoon of the rosemary, red pepper flakes, salt, pepper and sugar. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes covered. 

Puree the soup in a blender (or use immersion blender right in the pot if you have one) in batches, being careful to remove and discard the bay leaf. Also be careful when blending, as liquid expands when blended. Do just a couple of ladles at a time, hold the top tightly and pulse slowly. Return the soup to the soup pot and keep warm over low heat. Taste and adjust seasoning if necessary. 

In a medium bowl, whip the cream to soft peaks. Fold in the lemon zest and the remaining teaspoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately. 

Enjoy! 

xoxo

Erin 

Raspberry Baked Brie

Now I know we all have seen this simple appetizer before, but this recipe just shows you that with a couple of extra steps you can make something that was very ordinary become fantastic. This is the perfect appetizer for you novice cooks that don't want to venture too far out of your comfort zone. By cooking some nuts and adding some jam, this baked brie becomes a sweet and savory bundle that everyone is going to want to devour. A friend brought this recipe over and we made it in just a few minutes and it was gone before anyone knew what had happened. If you are having people over for dinner or to watch the game this weekend, this will be a crowd pleaser. You can always use whatever jam you prefer in any flavor. Serve with some fruit in the matching flavor so everyone knows what is hiding inside. 

Brie en Croute #2

recipe by Paula Deen

serves 8

1 sheet frozen puff pastry (package comes with 2 sheets)

1 tablespoon butter

1/4 cup chopped pecans or walnuts

1 small (8 oz) wheel of brie

1/2 cup raspberry jam

2 eggs, beaten

Preheat oven to 375 degrees. 

Defrost 1 sheet of the puff pastry approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). 

Melt butter in a small saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of the brie and spread jam on top of nuts. 

Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with the beaten egg. Center the wheel of the brie on top of the pastry sheet. Bring all four corners of the sheet together above brie and twist slightly to form a "bundle." Attempt to "tie" gathered pastry together like a bow or arrange into a shape on top that looks nice. 

Place the "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with crackers or sliced baguette. 

Enjoy! 

xoxo

Erin 

Roasted Brussel Sprouts with Bacon

With the cold winter months blanketing us here in Chicago, it is time for some comfort food. I am slightly obsessed with this dish right now and have made it multiple times in the last couple weeks. Although many of us would frown upon these slightly bitter little cabbages, I have transformed them into a vehicle for the salty, rich flavor of bacon. When you roast these little guys with America's favorite food, they become sweet and caramelized with the smokey hints that always feel like home. Although this would not be considered the healthiest of vegetable choices given that the brussel sprouts soak up all that bacon goodness, at least you are eating some vegetables. Or at least this is what I am telling myself. Because these are so rich, I would serve with something a little lighter, like fish or a simply roasted chicken breast. Believe me, when you try these roasted brussel sprouts and die and go to heaven over their sweetness, you will never think of brussel sprouts the same way again.

Roasted Brussel Sprouts with Bacon
Forks & Amusement 2011
makes 4 sides

30 brussel sprouts, bottoms trimmed off, outside leaves taken off and cut in half lengthwise
salt
pepper
olive oil
2 slices thick, good quality bacon, chopped finely
juice of half a lemon

Preheat oven to 425 degrees.

Bring a large pot of water to a boil, salt the water with a good pinch, drop in the brussel sprouts. Cook for 3-5 minutes until just tender and bright green. Transfer to a bowl of ice water to stop the cooking process. Drain and towel off excess water.

Transfer the brussel sprouts to a baking sheet. Toss with just a splash of olive oil, salt, pepper and the bacon. Spread into one layer. Bake for 25-30 minutes, tossing every 10 minutes or so, until crisp and caramelized. Remove from oven and transfer to serving bowl.

Toss with the lemon juice, adjust seasoning if necessary. Serve warm.

Enjoy!
xoxo
Erin

Dreamy Sour Cream Waffles

I am having a hard time writing about these waffles because they just might my favorite recipe on the planet. These are a family tradition that I have been enjoying for as long as I can remember. After opening presents on Christmas Day, these waffles were quickly served warm out of the iron, drizzled with hot melted butter, warm maple syrup and devoured. Because of their richness and indulgent nature, these waffles were only served on the most special of days and cherished until the very last hot, puffy bite made it to your mouth. If you are expecting weekend company or just want to serve a special treat this weekend, look no further. You can mix the dry ingredients the night before if you would like, but really these waffles do not take much time. I like to serve them with fresh fruit and crispy bacon, which can be a great vehicle for that left over syrup on your plate. The secret of these waffles is the sour cream, which gives them a tangy flavor and a lightness that is hard to find in many waffle recipes. Leftover batter can be used the next day or you can make the extra waffles, cool to room temperature, freeze individually, then defrost and toast for future enjoyment. I hope you enjoy these waffles and that they just might become a tradition in your kitchen as well.

Sour Cream Waffles
Forks & Amusement 2011
makes 6 - 6 inch waffles

1/4 cup (1/2 stick) butter, melted
1 1/2 cups sifted flour
1 tsp sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
2 cups (1 pint) sour cream

Preheat waffle iron. Melt butter.

Sift and measure flour; sift again with all remaining dry ingredients.

In a large bowl, beat eggs until light and lemon colored. (this is best done in a stand up mixer with the paddle attachment, but you can use a hand mixer or those strong arms) Blend in sour cream.

Add dry ingredients in small stages, gently combining each time. Blend in butter. (use a gentle hand with combining all the ingredients, this will keep the batter light and the waffles fluffy)

Using a ladle, pour batter onto hot iron and cook according to it's directions. (mine uses about 1/2+ cup of batter per waffle and takes about 5 minutes to bake)

Serve with melted butter and warm maple syrup.

Enjoy!
xoxo
Erin

Prosciutto Roasted Fish

Welcome back! I hope that everyone had a really joyous and fun holiday season and that your kitchens' were filled with food, family and friends. I heard from quite a few readers with questions on entertaining and I absolutely loved helping out. I spent most of my holiday time away where I got a little break from the kitchen. It was a great time to enjoy the cooking of others and get a few great ideas. I was able to host a small dinner on New Year's Eve with close friends and I made this great sea bass recipe. I love it because it turns out perfect, required about 5 minutes of work and came out so flavorful. If your new year's resolution is to make more dinners at home, this is a great start and a way to show off a bit without any fancy technique getting in your way. I served this with some pasta and asparagus, but you could serve it with anything. Since you are already roasting the fish, you could roast any vegetable as the Barefoot Contessa suggests in her recipe for this. She dices butternut squash, potatoes, parsnips and carrots very small, tosses in olive oil, salt, pepper and garlic and roasts until tender and just starting to brown (400 degrees, about 30-40 minutes). I try to share easy fish recipes, as I know for some making fish is a big step in their kitchen. So man up! Make 2011 a year that you will try anything in your kitchen! I promise you will love the journeys and results. Cheers!

Prosciutto Roasted Bass
serves 6
Adapted from: Back to Basics, Ina Garten, 2008

olive oil
salt and pepper
6 (about 8oz each) skinless fish fillets such as sea bass (this is my preference), halibut, salmon or striped bass
6 thin slices prosciutto di parma (freshly sliced is best, or look for it by the deli meat and cheese)
1/4 lb (1 stick) unsalted butter
6 sprigs fresh rosemary
3 tablespoons freshly squeezed lemon juice
lemon wedges for serving

Preheat oven 400 degrees
Line sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fillets on both sides with olive oil and season liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends. Arrange the fillets on the rack with the prosciutto seam side down and roast 10 to 15 minutes, until barely cooked. (should feel just slightly firm in the center)

While the fish is roasting, melt the butter over medium heat in a medium sized saute pan. Add the rosemary sprigs and cook over low heat (if it seems to be taking too long, bring heat up a bit) until the rosemary leaves are crisp and butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, pinch of salt and pepper, and set aside.

To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and garnish with a lemon wedge.

Enjoy!
xoxo
Erin

Happy Holidays!

This season has brought many surprises and little time for cooking. With an upcoming vacation and some much needed rest and relaxation, I am signing off for a couple of weeks. I will be thinking of you all season and what you might be making.

 I would love to see some of those holiday spreads, fantastic new recipes or a favorite family dish by emailing me at forksandamusement@gmail.com.

You can also email me if you need some inspiration, help or entertaining tips. I am happy to help! Cheers to a delicious holiday with friends and family.

xoxo
Erin

Chicken with Mushrooms and Roasted Baby Artichokes

Just writing this post makes my mouth water for this dinner. The sauce has so much flavor, the chicken is ridiculously moist for a bone-less, skin-less breast and the earthy mushrooms are divine. This is a great dinner that takes very little time and can make anyone feel like they have culinary chops. The roasted artichokes that I did with this are my new favorite side dish. It is quite time consuming to trim the baby artichokes as you need so many to make a few servings, but it is worth it if you have the time. I served this with some brown rice and the sauce from the chicken was great on it. I read a ton of recipes for chicken with mushrooms and have cut the calories considerably using a few variations on the endless butter and cream I saw in my research. If you are not a mushroom fan, simply leave them out. 


Chicken with Mushrooms
forks & amusement 2010
serves 4


1 oz dried mushrooms (I like morels, but choose what you like or what you can find. If you want to use fresh, just slice them, skip the first step of the recipe and cook with the onions)
1 tablespoon olive oil
1 tablespoon butter
2 shallots, chopped (you could substitute for 1 onion)
2 cloves garlic, minced
4 boneless, skinless chicken breasts
salt and pepper
3/4 cup white wine
1 cup chicken stock
1 tablespoon flour
1/4 cup half and half
lemon juice
chopped parsley or thyme for garnish (optional)


Soak the dried mushrooms for 30 minutes in very hot water. Rinse them and pat dry. 


Heat the butter and oil over medium heat in a large skillet. Add the onion and saute until beginning to become translucent, then add the garlic. Cook for 1 minute, stirring, until garlic becomes fragrant. 


Season chicken on both sides with salt and pepper and add to the pan. Leave the chicken to brown on both sides for 2 minutes or until it has a rich brown color. Add the white wine to the pan to deglaze and scrape up the brown bits from the bottom of the pan. Add the stock and mushrooms and bring to a boil. Cover, set heat to low and simmer for 10-15 minutes or until chicken is cooked through (I like to use a quick time thermometer). 


Remove chicken from the pan onto a plate or platter and tent with foil to keep warm. Raise heat to high to bring to a boil. Sprinkle the flour all over the sauce, stir and cook for 2 minutes to thicken the sauce. Add the half and half and allow to sauce to reduce and thicken, about 3 minutes. Once thickened, spritz with the juice of half a lemon and pour sauce over chicken. Serve immediately adding some garnish of herbs if you have it. 


Roasted Baby Artichokes


baby artichokes (8-10 per person)
2 lemons
olive oil
salt and pepper


Prepare a large bowl with cool water. Juice the lemons into the water and throw them into the bowl as well. (artichokes oxidize very easily, so this keeps them from turning really brown, really fast)


Working one-by-one, with a sharp paring knife, cut the stem off of the artichoke and dip the cut end into the lemon water. Quickly pull off all of the leaves, peeling down towards the heart until just the tender yellow leaves are exposed. Using your knife, trim any dark green from the bottom. Cut off the very top, cut in half and submerge in the lemon water. 


Once all of the artichokes are done. Preheat oven to 375 degrees. Drain and dry off the artichokes and place in a roasting pan. Drizzle with olive oil, salt and pepper. Mix well so it gets all over the artichokes. Roast for 30 minutes, turning each over once half way through. They should be tender, but crisp on the outside. 


Serve warm or at room temperature. 


Enjoy! 
xoxo
Erin 

Roasted Cod with Caponata and Roasted Truffled Potatoes

Caponata is one of my favorite recipe finds this year. I discovered it when doing this post about making picnic fare. Caponata has such great flavors, tons of vegetables and a wonderful saucy consistency. It was great on a sandwich, works great as a crostini topper for an appetizer and can be tossed into pasta for a quick dinner. I wanted to see how far I could take this rich, bright sauce and decided to try it with fish. I know many people are wary about making fish at home. There are a few things you should know about making fish that will make it successful. One is you need to find the freshest fish you can find. Go to a local fish market or a market counter you know has quality product. Second smell the fish before you buy it. Really, get your nose up in there. If the fish smells fishy at all, it is not fresh and do not buy it. It should smell like the ocean. Lastly is that fish is super easy to make, very healthful and can be prepared simply by roasting it in the oven with salt, pepper, some fresh herbs than spritz with fresh lemon juice. If your fish is fresh, this will be fantastic. This recipe is just as easy, but brings a whole spectrum of flavor to the table. I made some roasted fingerling potatoes tossed in a bit of truffle butter and a salad to accompany the fish. For those of you who are first-time fish cooks, no need to fear, this recipe is fool proof and delicious. 


PS: This is a great recipe for those in your house that may not be too keen on fish. The flavors are pretty bold, so it can be a great gateway dish to get your loved ones eating some of those outstanding nutrients only fish can provide. 


Roasted Cod with Caponata
forks & amusement 2010
serves 4


1 tablespoon olive oil
2 large celery stalks, large chop
2 baby eggplant, large chop
2 red bell peppers, large chop
1 onion, large chop
1 clove of garlic, minced
1 28 oz. can of diced tomatoes
1 teaspoon of oregano
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons capers
salt & pepper
1 large cod filet (about 1.25-1.5 lb), you can use an firm white fish that you love as well, halibut would be great too


Preheat oven to 375 degrees. 


In a large skillet, heat the olive oil over medium-high heat. Add the celery to the pan and cook for 2 minutes. Add the eggplant to the pan and cook for 2 minutes with the celery. Sprinkle the vegetables with salt and add the peppers. Cook for 5 minutes, stirring occasionally. Add the onion and cook for 3 minutes, adding the garlic for the last minute. Pour in the tomatoes with their juices and the oregano. Bring to a boil and add salt and pepper to taste. Change heat to medium low and allow to simmer for 20 minutes or until the sauce has thickened and vegetables have softened. Add the vinegar, sugar and capers. Taste and adjust with salt and pepper. Remove from heat. 


Place fish on a roasting pan or jelly roll pan. Season with salt and pepper. Pour the caponata over the fish and roast in the oven for 10-15 minutes until fish is cooked through and firm to the touch. 


Serve in pieces, topped with caponata. 


Roasted Truffled Potatoes 
forks & amusement 2010
serves as much as you want! 


Potatoes, I like fingerling or yukon gold for this, cut in half
salt & pepper 
olive oil
truffle butter (can be found by the butter in some markets and all specialty food stores, it is life changing!)


Toss potatoes in enough olive oil to coat, salt and pepper. Roast potatoes in 375 degree oven for 30-40 minutes or until crisp on the outside and tender on the inside. Remove from the oven.  Toss hot potatoes with some truffle butter (you do not need a lot, for 2 people you can use a teaspoon) and serve. If you have parsley or tyme, you could top it off with a little chopped herbs. 


Enjoy! 
xoxo
Erin 

Pasta with Shrimp and Crispy Proscuitto

Cooking for one can be hard. I have heard it from many people that they just don't know how to cook for one person, they cook too much and then in turn eat too much, or it is not worth their time. I agree to all of this a smidge, but reality is that cooking for one can be great. You can cook one portion by calculating the recipe for one or make the whole lot and have a few dinners waiting for you at home. My husband has to work at night sometimes and I find myself just snacking, heating something up or making a salad. Which, let's face it, is super boring. But I decided that from now on I will cook for myself and enjoy every second. And last night I did! My advice for those cooking for one is to mind portions. If a recipe serves 4, just divide all the ingredients by 4. Cooking and baking time will probably be just a hair shorter than what it calls for, so use your best judgement. Also, this is a great time to try out a recipe that you have had stocked away and were wary to make for a crowd. You are your own best taste tester! This pasta was quick, full of flavor and I used a bunch of ingredients already in my home. Keeping frozen shrimp around is a great hands-on ingredient. Defrosts in minutes, cooks in seconds and add great protein to any dish. I hope that your solo cooking goes great. Believe me, it will be the most satisfying part of your day.


Pasta with Shrimp and Crispy Prosciutto
Forks & Amusement 2010
serves 1 (you can double, triple, etc. to make for a crowd as well!)


1 serving of pasta, according to package (I like spaghetti for this, but use what you have in your pantry)
3 thin slices of Prosciutto, chopped
extra virgin olive oil
1/2 large shallot or 1 small, minced
1/2 clove of garlic, minced
red pepper flakes to taste (a dash for those that don't like as much heat, 2 dashes for spice lovers)
1/4 cup white wine
1/4 cup chicken stock
7 uncooked good-sized shrimp
juice of 1/2 a lemon
4 tablespoons Parmesan cheese, grated
4 basil leaves, chopped


Cook pasta in boiling salted water according to package instructions until al dente. Reserving cooking liquid.


Meanwhile, place a saute pan on the stove over medium heat. Once hot, add the prosciutto. Cook, stirring every 30 seconds or so, until crisp (this happens fast, and can burn easy). Remove pan from heat and place prosciutto on paper towel lined plate.


Return the pan to the stove over medium heat. Add 1/2 tablespoon of olive oil. Once hot, add the shallot and cook for 2 minutes or until translucent. Add the garlic and red pepper flakes and cook an additional 30 seconds or until the garlic is fragrant. Add the wine to the pan to deglaze and scrape up any bits on the bottom. Bring to a boil and let reduce for two minutes. Add the stock and allow sauce to reduce  again for a couple minutes. Add the shrimp and cook on both sides until pink and cooked through. Add Salt and pepper to taste.


Add the cooked pasta to the pan and stir to combine. Allow the pasta to soak up some of the sauce and cook for 2 minutes.
If sauce seems a bit thin, add a bit of the pasta cooking water. Add the cheese and stir to combine. Serve immediately topped with the crispy prosciutto, lemon juice, basil and extra grated cheese.


Enjoy!
xoxo
Erin