Lemon Ricotta Ravioli with Asparagus

This is my attempt to bring Spring into the kitchen when outside it is still winter. It snowed this morning in Chicago, and it just makes today lame. I know I live in the Midwest and hate complaining about something like weather, but can we bring the temps above 50? What is not lame though, are these raviolis. I have been wanting to make ravioli for awhile, but I have no interest in making the dough from scratch. Using won ton wrappers is genius and makes it so easy. I had a pasta dish with these flavors in it on a recent trip. Incorporating them all into this was delicious and the dish comes together quite fast. Making the raviolis takes a little time, but once you get in a groove, it is done quickly. So my attempt at Spring is a little early, but at least you can try this and get a head start.

Lemon Ricotta Ravioli with Asparagus
Forks & Amusement 2011
serves 4

1 bunch of asparagus, ends trimmed
15 oz. part-skim ricotta cheese
1/4 cup grated Parmesan cheese, plus extra for garnish
zest of 1 lemon, plus some for garnish
salt and pepper
1 egg, whisked in a small bowl with a splash of water in it
15 oz package of won ton wrappers (in the refrigerated produce section)
1 tablespoon olive oil
4 slices prosciutto, chopped
3 shallots, chopped (you could also use half an onion)
1/2 cup lemon juice
8 oz light sour cream

Bring a pot of salted water to a boil, drop in the asparagus for 4 minutes until just tender, remove and place in a bowl filled with ice and water to stop the cooking process. Remove asparagus and set aside.

In a small bowl, combine the ricotta, Parmesan, lemon zest, salt and pepper. Taste and adjust seasoning.

To make the raviolis: Separate one won ton wrapper and place on a clean surface. Brush the edges lightly with the egg wash. Place a heaping teaspoon of the ricotta mixture in the middle. Carefully fold over one corner diagonally to make a triangle. Press down gently removing any air bubbles and allowing for a border of the pasta, you do not want the filling too close to the edge. Press the edges together to make a tight seal and place on plate or board. Repeat with all the wrappers.

Bring a pot of water to a boil. Once it is boiling, place a large skillet on the stove over medium heat. Add the olive oil and once hot, add the prosciutto. Cook, separating with a wooden spoon, until just starting to crisp up. Remove from the pan and set aside.

Add the shallot to the pan and cook until just starting to soften. Place the raviolis in the boiling pot of water.

Meanwhile, add the lemon juice to the skillet with the shallot and cook for a minute, turn the heat off. Whisk in the sour cream, asparagus, and salt and pepper to taste.

The ravioli is done when it floats. Add them to the skillet with the sauce and toss lightly.

Serve immediately sprinkling with a little lemon zest, Parmesan cheese and the crispy prosciutto.

Enjoy!
xoxo
Erin

Farro Salad with Walnuts and Parmesan

I love salads that you can make for a side and then enjoy as lunch the next day. This one uses a new grain for me, farro. It is an ancient Italian grain that was once used for pasta and bread before wheat was discovered. I was a little bit wary, as it sounded like it was going to be grain-like and taste like cardboard. But after the first bite, I was sold. Once cooked, farro almost has the consistency of pasta and has a ton of flavor. Obviously, I had to jazz it up a bit with some ingredients I had in the fridge, but it did not need too much. I love salads like this because you could easily make this with orzo, rice, pasta, or quinoa. It also makes a ton, so I have plenty of leftovers for tomorrow and I know it would feed a crowd for the future. Feel free to toss in any other vegetables that you love or use pine nuts instead of walnuts. I found the farro in the Italian foods section of the market by the pasta and rice. You might also want to check in the rice aisle by the grains. Bonus is it is a whole grain, full of fiber and protein. So eat up!

Farro Salad with Walnuts and Parmesan 
Forks & Amusement 2011
serves 6-8

1 lb farro
2 quarts chicken stock or water
salt and pepper
2 tablespoons dijon mustard
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano
1 tablespoon minced garlic, about 2 cloves
1 teaspoon crushed red pepper, more if you like it spicy
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
1 red or yellow bell pepper, thinly sliced
3/4 cup chopped toasted walnuts (to toast, just place in a hot pan on the stove until toasted, flipping over the nuts every once in awhile)
1/4 cup grated parmesan cheese

Cover the farro with cold water and soak up to 25 minutes. Drain and place in a pot. Cover with the stock, add some salt. Bring to a boil. Turn down the heat to a simmer and cook uncovered about 25 minutes, of until tender. Drain and set aside to cool in the fridge or spread on a baking sheet first to cool faster. (can be done the day before)

Meanwhile, combine the mustard, vinegar, oregano, garlic, salt, pepper, and crushed red pepper in a small bowl. Whisk in the oil to make the dressing.

In a large serving bowl, add in the cooled farro. Add the onions, bell pepper, and walnuts. Pour the dressing over that and add the parmesan. Toss everything to coat evenly. Taste and adjust for seasoning. Serve at room temperature or cold. can be made 1 day in advance.

Enjoy!
xoxo
Erin

Chicken Piccata

I am in a bit of a cooking rut right now. My creativity has been sucked out of me and cooking has just not felt totally right the last few days. For dinner last night I knew I had to make something, so I pulled this recipe together with ingredients I already had in the house. This is a much lighter and easy to make version of every one's favorite lemony Italian meal. I did not use any butter and chose a multigrain pasta. The flavors turned out bright, the chicken was moist, and all was better in the world. I think that being in between seasons makes cooking a bit confusing. I look forward to steady warm weather, crisp vegetables, and using the grill as my primary cooking source. Until then, it is fun to put together some every day meals for all of you.

Chicken Piccata
Forks & Amusement 2011
serves 4

4 chicken breasts (about 1.5 lbs), rinsed, patted dry and pounded to even out the thickness to 1/2 inch
a couple tablespoons of flour
salt and pepper
1 1/2 tablespoons olive oil
7.5 oz of pasta like spaghetti or angel hair, half a box
3 shallots chopped (you could also use garlic or onions)
1 cup of dry white wine
juice of 2 lemons, plus a little extra for serving
1 cup chicken stock
3 tablespoons drained capers
1 teaspoon lemon zest
1 handful of parsley, chopped
1/2 cup of grated parmesan cheese

Bring a large pot of salted water to a boil on the stove.

Sprinkle the flour, salt, and pepper over the chicken breasts to coat. Shake off excess and repeat on other side. Heat a large skillet to medium-high heat and add the olive oil. Once hot, add the chicken to the pan.  Brown and cook on both sides, about 7 minutes.

Remove chicken from the pan and cover with foil or place in oven to keep warm. Add the shallots. Cook until just starting to soften, about 2 minutes. Turn heat to high. Add the wine to the pan and scrape up the bottom bits, cook until wine has reduced by half. Add in the lemon juice and the stock and continue to cook until reduced a bit and slightly thickened, about 5 minutes.

Meanwhile, cook the pasta according to the package. Drain and set aside.

Remove the skillet from the heat and add in the capers and lemon zest. Taste and adjust seasoning. Place the chicken on serving plates and spoon some sauce over the chicken. Toss the rest of the sauce with the pasta in the skillet, allowing it to soak it up. Divide the pasta among the plates. Garnish with some parsley, parmesan cheese, and a good squeeze of lemon juice. Serve immediately.

Enjoy!
xo
Erin

Chimichurri Three Ways with Grilled Vegetables & Skirt Steak

          If you have been reading this blog for awhile, you know that I like sauces. But not the kind that take all day and a ton of skill. More like sauces or condiments that are easy to make and pack some serious flavor. Chimichurri is like ketchup in some South American countries. It is the perfect accompaniment to grilled meats of any variety and is fantastic swirled into rice or drizzled on grilled vegetables. I happen to love the classic style of this sauce, but I wanted to experiment with some different flavors. I took the classic recipe and replaced cilantro for parsley in one, and in the other I added spicy gardinera. If you like spice, the gardinera chimichurri was fantastic. It is spicy, salty, and fresh. My obsession with cilantro makes the other variety perfect for me as a summer staple I can top anything I take off the grill with. To make this dinner a bit more interesting, I wanted to try grilling potatoes. If you do not have a vegetable basket for your grill (I highly recommend one), then you can use foil instead. The cipollini onions are so tender and sweet with the rustic potatoes that I could not help plucking all of them out of the basket before they were even off the fire.

Tip: Like I have been saying in other posts, as long as you are grilling you should make more for leftovers. Whether you grill steak or chicken, make double and turn the leftover protein into a salad or sandwiches the next day.

Chimichurri Three Ways
Forks & Amusement 2011
makes 1 cup of each

For the Classic Style:
3 cloves of garlic, 1/2 teaspoon of crushed red pepper flakes (more if you like it hot), 3 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh flat leaf parsley


For the Cilantro Chimichurri:
3 cloves of garlic, 1/2 teaspoon of crushed red pepper flakes (more if you like it hot), 3 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh cilantro


For the Gardinera Chimichurri (spicy!):
3 cloves of garlic, 3 tablespoons  hot Italian Style Gardinera, 2 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh flat leaf parsley


To make each sauce, simply put the ingredients for that particular chimichurri in a blender, food processor, or mini-chopper and blend until all the ingredients are chopped up and combined well. If you feel the consistency is too thick, add some water. Taste and adjust for seasoning. Repeat with each sauce.

Grill your favorite meat, such as skirt steak or chicken breasts with some salt and pepper. Serve with sauce for dipping.


You can also grill cut up yellow zucchini and red bell peppers and top with this sauce as I did above.

Grilled Potatoes & Cipollini Onions
Forks & Amusement 2011
makes 4 sides

1 lb russian banana potatoes or fingerling potatoes, halved
8 oz cipollini onions
olive oil
salt and pepper

In a large pot of salted water, cook the potatoes until just cooked through, about 10 minutes. Remove potatoes from water and place in the fridge. Add in the onions to the same water with the skins on. Cook for 10 minutes or until just tender. Drain and cool in fridge until able to handle.

Using a small paring knife, cut the bottom off each onion and slip the skin off, keeping the inside of the onion in tact. Place in a bowl with the potatoes. Toss all the vegetables with olive oil to coat and salt and pepper to taste.

Preheat grill to hot and place a vegetable basket on top if grates are too far apart to hold the vegetables. (you can use foil as well). Grill until potatoes and onions are tender, but not falling apart, have great color and taste yummy. About 10-15 minutes. Serve with chimichurri on the side.

Enjoy!
xoxo
Erin

Lemongrass-Cilantro Chicken

I am determined to try as many fresh, flavorful chicken dishes that I can find. Like you always hear, you can never have enough ways to prepare chicken. What I think everyone should have in their arsenal is at least three really great marinades that you can make easily and stick some chicken into before roasting or grilling, like this. You should also have one great recipe for cooking the whole bird like this one. And lastly, you should always cook a few extra pieces to have as leftovers you can cut up for a sandwich, wrap, throw in a salad, or just have for a snack. It is the best advice I can give you to stretch the time you already spent in the kitchen. This recipe had me at cilantro (which I know not everyone is a fan of and you could skip it or use flat leaf parsley instead) and lemongrass. You can find lemongrass by the fresh herbs in your market. It has amazing flavor and yes, tastes like lemons. I made the marinade for the chicken and the dipping sauce when I was cooking the day before. This way all you had to do was make some rice and grill the chicken the next day. Leftover chicken would be great in this salad and you could stretch this meal for lunch or dinner. If you are already cooking, think about what you could be making more of to turn into something else the next day. Honestly, it is every multitasking cook's secret weapon.

Lemongrass-Cilantro Chicken with Honey Dipping Sauce
Food & Wine Magazine, February 2011
serves 4

sauce
1/3 cup water
1 1/2 teaspoons sugar
2 teaspoons honey
1/4 teaspoon crushed red pepper
1 tablespoon white vinegar ( I used rice vinegar)
1 tablespoon Asian fish sauce (in Asian food section of market, it does not taste like fish)
Salt and Pepper to taste

chicken
2 large stalks of fresh lemongrass, cut into 1 inch pieces
1 packed cup chopped cilantro
4 large shallots, coarsely chopped
1/2 cup vegetable oil
4 boneless chicken chicken breasts halves, with skin (I used skinless and just grilled as usual)
salt and pepper
1 cup mint leaves (I used cilantro instead)
lime wedges for serving

1. Make the sauce: In a small saucepan, combine the water, sugar and honey and cook over moderate heat, stirring until the sugar has dissolved, about 1 minute. Pour the mixture into a heatproof bowl and add the crushed red pepper. Let cool to room temperature. Add the vinegar and fish sauce and season with salt and pepper.

2. Prepare the chicken: Using the side of a chef's knife or rolling pin, bruise the pieces of lemongrass. Transfer to a large, shallow dish. Add the cilantro, shallots and oil and mix well. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate overnight. Bring the chicken to room temperature.

3. Light a grill or preheat a grill pan. Scrape the marinade off the chicken breasts. Season the chicken with salt and pepper and grill, skin side down, over moderately high heat until the skin is lightly charred and crisp, about 3 minutes. Move the chicken to a cooler part of the grill or reduce the heat to moderate and grill for 2 minutes longer. Turn the chicken and cook until white throughout about 5 minutes longer. Transfer the chicken to a cutting board and let rest for 5 minutes.

4. Slice the chicken crosswise 1/3 inch thick and transfer to plates (I skipped this). Sprinkle the chicken with the mint leaves and serve with the lime wedges. Pass the dipping sauce at the table. Serve with rice.

Make Ahead: The hone dipping sauce can be refrigerated for up to 2 days. Serve at room temperature.

Enjoy!
xoxo
Erin

Grilled Sea Bass with Warm Chickpea & Chorizo Salad

This dish was inspired by a dinner I had at The Sugar Mill Restaurant at Little Dix Bay. First off, if you are looking for a fantastic place to vacation in the Caribbean, the island of Virgin Gorda in the British Virgin Islands is spectacular. Remote, full of culture, and not a lot of tourists, this island is the perfect getaway. The Sugar Mill is the nicest restaurant in the resort and I had a dish that was similar to this. The best thing about recreating this was it took about 15 minutes to make. Everything turned out so elegant, flavorful and a reminder of such a great trip. Between the richness of the fish, the smokiness from the cumin and chorizo, and the freshness of the salad, you really get a lot out of this one plate of food in such a short amount of cooking time. I wrote this recipe for two, as I think this is the perfect date night menu. Guys out there, this would definitely impress your lady. It would also be great for a large dinner party, just multiply as needed.

Grilled Sea Bass with Warm Chickpea & Chorizo Salad
Forks & Amusement 2011
serves 2

3.5 oz chorizo (uncooked, found near the Italian sausages and bratwurst), chopped
1 shallot, chopped
15 oz. can of chickpeas, also called garbanzo, drained and rinsed
1 tablespoon apple cider vinegar or any white vinegar you have
salt & pepper
2 fillets of sea bass, or any other firm, white fish
1 teaspoon cumin
2 cups salad greens of your choice, I like baby mixed greens or arugula
2 tablespoons of your favorite vinaigrette or make your own using the recipe in this post
fresh lemon juice and olive oil to garnish

Heat a grill or grill pan to medium-high heat.

Place a saute pan over medium heat on the stove. Once hot, add the chorizo and cook until just starting to brown, breaking up into pieces while cooking, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Add the chickpeas and cook with the chorizo and beans until hot and just starting to soften, about 2 minutes. Add the vinegar and cook just until it disappears, scraping the pan and combining the ingredients. Sprinkle with salt and pepper to taste. Remove from heat and keep warm.

Meanwhile, season the fish on both sides generously with the cumin, salt, and pepper. Grill for 10 to 15 minutes, turning over once. Cooking time may very depending on thickness. If the fish is firm in the center, it is done.

Combine the greens in a bowl with the vinaigrette and toss lightly. To serve, place a heaping spoonful of the chickpea and chorizo mixture on the plate. Place the fish fillet on top, then place some of the greens on top of the fish. Spritz the lemon juice on top and around the plate, repeat with a little olive oil. Serve immediately.

Enjoy!
xo
Erin

Lasagna with Turkey Bolognese & Fresh Mozzarella

Everyone has a lasagna recipe. They are all about the same, but this one has a couple of elements that make it special. This is exactly the kind of dish I love since it has everything that I would want in a meal. Pasta, Tomato Sauce, and Cheese. What makes my lasagna different is that I use some wine with the tomato sauce, ground turkey to lighten it up a bit, and fresh mozzarella. The fresh cheese is really what I think takes this lasagna to a new level. I make this quite a bit and it is fantastic the next day and feeds a crowd perfectly. I don't like too much sauce with my lasagna as I like the top noodles to get a little crispy, so you might want to make some extra and you can always freeze whatever you don't use. Whether just for one to eat over a week's time or a dinner for guests, this lasagna never disappoints and I guarantee you will be making it over and over again.

Lasagna with Turkey Bolognese & Fresh Mozzarella
Forks & Amusement 2011
serves 6-8

For the sauce:
2 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 1/2 lb ground turkey or beef
2 big glugs of dry white wine
salt and pepper
1 teaspoon dried oregano
1 teaspoon crushed red pepper or two if you like it spicy
1 tablespoon tomato paste
28 oz crushed tomatoes
1 teaspoon sugar

For the ricotta:
16 oz part skim ricotta cheese
1 egg
salt and pepper to taste

1 lb fresh mozzarella, sliced thin and dried on paper towels to remove any excess moisture
1 cup grated parmesan cheese
1 package of lasagna noodles, cooked to the package directions or use no-boil noodles

In a large skillet over medium heat, saute the onion in the olive oil until softened. Add the garlic and cook until fragrant. Add the turkey and combine with the onions and garlic, breaking up the meat with the back of a wooden spoon. Brown the meat until cooked through. Add the wine to the pan and cook until it has mostly evaporated. Add salt and pepper to taste, the oregano, red pepper and tomato paste. Cook for a minute or so until everything is combined. Add the crushed tomatoes and the sugar, bring to a boil, then lower to medium-low heat and simmer until thickened. About 15-20 minutes. Remove from heat.

Combine all the ingredients for the ricotta mixture in a bowl.

Preheat oven to 375 degrees. Grease a lasagna pan well with oil or Pam.

To assemble, start with a layer of pasta sheets, making sure there are no holes. I usually do three across and then one the opposite direction at the far end. Then spread one third of the ricotta mixture on the noodles. Top with one third of the mozzarella, then layer on one third of the sauce. Sprinkle with parmesan cheese. Repeat. Noodles, ricotta, mozzarella, sauce, parm.

Then top with one more layer of noodles. But then layer in this order: ricotta, sauce, mozzarella, then sprinkle very generously with the remaining parmesan.

Bake for 45 minutes until it is bubbling and melted all the way through.

Enjoy!
xoxo
Erin

Quick Vietnamese Noodle Soup with Beef

This soup has all the flavors that I love. Richness from the stock and soy, heat from the chili sauce, tartness from the lime, and noodles. I know noodles are not a flavor, but in my book they are the best thing on the planet. I found myself alone for the night and still wanted to make a great dinner. This soup was perfect as it took only 20 minutes to make and was great for leftovers. Best thing is that it is light, refreshing, and filling, which is not a combination you can find often. The recipe came from the March issue of Food & Wine which featured recipes that chefs make for themselves to keep slim. Rocco DiSpirito was the author of this and he really knows how to deliver delicious food with a light calorie count. As written by him this is only 160 calories per serving. I could not find the special noodle that he has listed. Although, I called around to some natural food stores, Trader Joe's, and Whole Foods and you may be able to find them at one of those in the refrigerated foods aisle. They are known as "Miracle Noodle" for their very low calorie count and are made of tofu or sweet potato. I substituted what I like best, which has more calories. But, I did not feel one ounce of guilt since the calorie count was still very, very low.

Quick Vietnamese Noodle Soup with Beef
Rocco DiSpirito, Food & Wine Magazine, March 2011
serves 4

3 cups chicken stock (I used beef stock)
2 cups water
1 tablespoon agave syrup (you can use honey also)
1 tablespoon finely grated ginger
1 tablespoon soy sauce
Two 8-oz packages shirataki noodles, rinsed and drained (I used Udon noodles, use any noodle and adjust cook time as necessary)
2 tablespoons fresh lime juice, plus lime wedges for serving
Salt and pepper
1/2 lb. trimmed beef tenderloin, very thinly sliced across the grain
1 teaspoon toasted sesame oil
1/2 cup chopped basil
1/4 cup chopped cilantro
1/4 cup chopped scallion
1 cup bean sprouts
Sriracha or other garlic-chili sauce for serving

1. In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.

2. Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprouts. Serve with lime wedges and chili sauce.

Note: If storing for leftovers, you can drop the meat into your leftover hot broth. Then just reheat when ready to eat. Serve topping with the oil, herbs, and bean sprouts, just like above.

Enjoy!
xo
Erin

Fiesta Part 2: Pork Tacos with Honey Lime Slaw and Peanuts

This fiesta just keeps getting better and better. As if the bacon guacamole and homemade salsa verde weren't enough, the pork tacos were juicy, flavorful, and all around amazing. I was inspired to make these after a great date night with a friend at Mercadito in the city. This small plate concept Mexican restaurant has a great energy, amazing food, and one of the best desserts I have ever had. Something they call torrejas de bolillo, which is a creme anglais soaked bread with carmel and vanilla ice cream. I will be trying to make this melt in your mouth dessert soon. When trying to replicate some of the flavors in the pork tacos we had, I wanted to simplify the cooking, but keep all the flavor. Mercadito slow braises a pork shoulder for hours, which if you have the time I would try sometime. The rub that I came up could be used on chicken or beef as well. These tacos have a great mouth watering savoriness from the pork, a sweetness from the slaw, and a great unexpected crunch from the peanuts. I served with roasted spaghetti squash and the sauces from Fiesta Part 1. To stretch this meal out I made pork quesadillas the next day for lunch with the leftover meat and tortillas.

Pork Tacos with Honey Lime Slaw and Peanuts
Forks & Amusement 2011
serves 4

For the Pork:
1 teaspoon lime zest
1 teaspoon each of salt, pepper, chili powder, chipotle chili powder, and cumin
3 teaspoons olive oil
2 cloves of garlic, finely minced and smashed with the back of your knife to make a paste
1 1/2 lb pork tenderloin (could use 1 whole or 2 small)

For the Slaw:
2 tablespoons light sour cream or nonfat Greek yogurt
salt and pepper to taste
2 teaspoons honey
juice of one lime
1 handful of cilantro, chopped
2 scallions, white and green parts, chopped
1/2 head of cabbage, thinly sliced

For serving:
1/2 cup crushed peanuts
tortillas of your choice heated according to package instructions

Combine all the seasonings for the pork in a small bowl and stir to combine well. Rub seasoning all over the tenderloin, cover and refrigerate at least for 1 hour and up to overnight.

Preheat grill or grill pan on stove to medium-high heat. Grill tenderloin for 15-20 minutes (depending on thickness), turning over once until cooked through. Let rest for 5 minutes with a foil tent cover. Cut into 1/2 inch sized cubes and toss in any remaining juices from cutting board.

Meanwhile, combine the sour cream, salt, pepper, honey, lime, cilantro, and scallion in a large bowl. Mix to combine. Add the cabbage and toss to coat. Taste and adjust for seasoning.

To assemble: Place two tortillas on each plate. Fill with some of the meat, top with a little slaw, and sprinkle with the peanuts. Serve immediately.

Enjoy!
xoxo
Erin

Guacamole Trio & Tomatillo Salsa

Trio of Guacamole

Tomatillo Salsa

Mexican food makes everyone happy, everyone. Whether making a dinner reservation at the local taqueria or grilling up some fajitas for the familia, the joy of eating Mexican always makes people smile. The beautiful thing is that it is so accessible and the choices are getting better. I took my first trip to my local Mexican grocer. You know the place. It's down the street, has some signs in Spanish with words like mercado and carniceria in florescent colors hanging in the window. I had always wanted to see if this grocer kept the perfect ingredients to your favorite South of the border dishes. Guess what? It does. Homemade tortillas, quality cuts of meat ready for tacos, fresh produce, and a selection of dried chilis that wold make Bobby Flay drool. I cooked up a huge Mexican feast last night that I have to split into two posts, so look for Part 2 next week. We are going to start with some snacks. I made this tomatillo salsa based on the recipe I was given from the chef of the amazing villa I stayed in recently with my friends, Villa Balboa. It was not quite as great as the original, but pretty darn close. This trio of guacamole was so simple, but by adding some fruit and bacon (yes, bacon) to an original recipe, you give yourself some delicious options. 

Guacamole Trio

Forks & Amusement 2011

makes 3 cups

6-8 ripe avocados, halved, core removed, scooped into large bowl

juice of 2 limes

1 large handful of cilantro, chopped

salt and pepper to taste

green Tabasco sauce to taste 

1/4 cup chopped pineapple, mango, or strawberries

3 slices of good quality bacon cooked, cooled, and broken into small pieces

Mash avocados in bowl and add the lime juice, cilantro, salt, pepper, and Tabasco. Mix to combine. 

Divide the guacamole into thirds and separate into serving bowls. In one bowl add the fruit, mix to combine and top with some additional fruit to garnish. In another bowl add the bacon, mix to combine and top with a few bacon pieces to garnish. Add a bit of cilantro to garnish the plain guacamole. Serve with tortilla chips. 

Tomatillo Salsa

Forks & Amusement 2011

makes 5 cups

2 tablespoons olive oil

2 medium onions, roughly chopped

2 cloves of garlic, minced

12 tomatillos, husks removed, roughly chopped

2 dried arbol chilis (any dried chili will do, but watch the heat!)

2 jalapeno peppers, deseeded and roughly chopped (keep the seeds if you like it spicy)

2 tomatoes, roughly chopped

salt and pepper

1 handful of cilantro

juice of 2 limes

Place a large skillet or pot over medium heat, add the olive oil. Once hot, add the onion and cook just until starting to soften. Add in the garlic and cook until just fragrant, about 1 minute. Add the tomatillos, chilis, jalapenos, and tomatoes to the pot. Add salt and pepper to taste. Cook, stirring occasionally, until all the vegetables have softened, about 10 minutes. Remove from heat and let cool to room temperature. To cool faster, spread on a baking sheet and place in the freezer or fridge until just cooled. 

Place the cooked vegetables, cilantro, and lime juice in a blender or food processor and blend until smooth. Taste and add salt if needed. Serve with tortilla chips, top grilled steak, chicken, or fish, use as a dipping sauce for tacos or quesadillas, or use as a condiment for whatever you like! 

Enjoy! 

xo

Erin 

Shrimp and Chorizo Paella

 

As I said in my last post, I am slightly obsessed with saffron right now. Which is great for my mouth, not so great for my wallet. Saffron is a spice found in the spice aisle of most markets, costs about $16 for a teaspoon, and I can't get enough of it. When I came across this new recipe from Rocco DiSpirito's new book, Now Eat This, I had to try it out. This book is full of recipes that are all under 350 calories. Comfort food favorites like mac 'n cheese, spaghetti carbonara, and chocolate chip cookies. The tricks that he teaches in the book to cut calories and fat are similar to what I try to do on this blog and the best part is he uses real, wholesome ingredients to do it. This paella does not deviate too far from the original and uses quite a bit of ingredients that you already have in your home. I used defrosted frozen shrimp, added a few extra ingredients, and settled into this super flavorful dish feeling great about the 350 calorie count.

Shrimp & Chorizo Paella
Adapted From: Now Eat This, Rocco DiSpirito 2010
serves 4

2 oz. chorizo, halved lengthwise and sliced into 1/4 in. thick half-moons (look for this near the Italian sausage and bratwurst in your market, you could also sub any sausage that you like)
1 onion, chopped
6 garlic cloves
splash of vinegar or dry white wine
1 teaspoon saffron threads
1 cup long grain brown rice
1 3/4 cups low fat, low sodium chicken stock
optional: crushed red pepper to taste
1 - 14.5 oz can diced tomatoes
8 oz. medium shrimp, peeled and deveined
Salt and pepper
3/4 cup frozen peas
chopped fresh flat-leaf parsley for serving

1. Heat a dutch oven or large skillet over medium heat. When the pot is hot, add the chorizo and cook until the fat begins to render, about 2 minutes. Add the onion and coat with the chorizo, cook until onions just begin to become translucent, about 3 minutes. Add the garlic and saute, stirring often, until it is fragrant, about 1 minute.  Add in the rice, stir and toast, coating with the ingredients for about 1 minute. Then add the saffron, stock, and red pepper if using. Cover pot and bring to a boil. Reduce the heat  and cook at a very gentle simmer for about 30 minutes.

2. Stir in the diced tomatoes with their juices. Cover the pot, and continue to cook for another 25 minutes.

3. Season the shrimp with salt and pepper to taste, and stir the shrimp and frozen peas into the mixture. Cover, and continue cook until the shrimp are cooked through and the rice is tender, about 10 minutes.

4. Allow the paella to rest about 5 minutes, covered. Then fluff the rice with a fork, and serve sprinkled with the parsley.

Note: Taste the mixture as it may need more salt and pepper depending on the saltiness of your stock.

Enjoy!
xoxo
Erin

Provencal Vegetable Soup

Few things make me as happy as being awakened by the geese gawking while flying over my roof. Although this annoying sound will haunt me until Fall, hearing this so soon into March means that Spring is arriving. And soon. Temperatures are still quite chilly, but I know it is only a matter of days (wishful thinking) when I can trade in my wool coat for a light sweater. Not only will my wardrobe change, but my cooking will as well. This recipe is a start to that change. Although it is hot soup, it is something you picture eating on a terrace in the South of France, just as the temperatures start to climb. It is light, with a delicious tomato pesto stirred in called Pistou made from tomato paste, basil, garlic and Parmesan cheese. The Pistou would also be great tossed into pasta or used as a topping for a crostini. That is if you like garlic, which I worship. The soup has a ton of different flavors and a savory richness from the saffron in the broth that soaks into all the vegetables and pasta. So cheers to warmer weather, spring cooking, and those warmer weather seeking geese.

Provencal Vegetable Soup
Adapted from Barefoot In Paris, Ina Garten, 2004
serves 6 to 8

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups leeks, white and green parts (2 to 4 leeks)
3 cups 1/2 inch diced unpeeled boiling potatoes (1 lb)
3 cups 1/2 inch diced carrots (1 lb)
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
optional: 1 teaspoon crushed black pepper
3 quarts chicken stock
1 teaspoon saffron threads
1/2 pound haricots vert (thin green beans, look for fresh or frozen; if cannot find use regular green beans), end removed and cut in half
4 ounces spaghetti, broken into pieces
optional: 1 diced roasted chicken breast (I use the store bought rotisserie chickens)
1 cup Pistou (recipe follows)
freshly grated Parmesan cheese, for serving

Heat the olive oil in a large stock pot, add the onion, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, pepper and red pepper if using. Saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until the vegetables are tender. Add the haricots verts, spaghetti and chicken if using, bring to a simmer, and cook for 15 minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

To make in advance: cook the soup but don't add the haricots verts, pasta or pistou. When you are ready to serve, add the haricots and pasta, simmer for 15 minutes, then serve with the pistou.

Pistou
makes 1 cup

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup good olive oil

Place the garlic, tomato paste, basil and Parmesan in the bowl of a food processor (a blender would work too) and puree. With the motor running, slowly pour the olive oil down the feeding tube to make a paste. Pack into a container, pour a film of olive oil on the top, close the lid. Refrigerate until ready to use for up to a few days or freeze for up to 6 months.

Enjoy!
xoxo
Erin