recipe: shrimp scampi with preserved lemon and fennel

Grocery shopping is a trip typically made together, with a few meals planned and a few thrown together later from whatever we have gathered. Last weekend I worked both days, so Partner-in-Crime set off to procure foodstuffs on his own. On a whim, he picked up a half pound of shrimp. We didn't have a recipe planned, so at 6pm on the night of their consumption (a week ago) we sat down on the computer to find a recipe, ultimately selecting one from Bon Appétit on Epicurious for Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta.

We lacked some ingredients, including the polenta. Instead of the amount of shallots listed, we used a combination of shallots and white onion that needed to be used quickly. Luckily, we had fennel for another recipe planned for later in the week and I frequently keep preserved lemons in the fridge, made using this method. This cream/fennel/lemon sauce is good enough to eat without the shrimp. I don't know why you would, unless you are serving a vegetarian or keeping kosher. (Which, if you are, cook the shrimp in an entirely separate skillet. Toss a bit of preserved lemon in the olive oil as you cook the shrimp and you are good to go.) Below is our adapted recipe.

Shrimp Scampi with Preserved Lemon and Fennel over Pasta
Ingredients:
1/2 lb pasta
1/2 shrimp
4 shallots, sliced thinly
1/4 white onion, diced
1 medium bulb fennel, halved and sliced thinly (about 1 cup)
1/2 preserved lemon peel, diced (about 4 teaspoons)
1/2 cup half and half (or cream)
 

[Preserved lemon, onion, shallots, fennel]

Peel and vein the shrimp. Note that prepping the shrimp will take the whole time it takes to cook pasta, so be sure to do this step first instead having your boyfriend do it while you make the pasta. Our pasta sat for a while waiting for the rest to be done. If this does happen to you, toss the pasta with olive oil.

After shrimp are ready, put the pasta on. Go for something long and stringy. We used standard spaghetti, linguine or fettuccine would be great too.

[After adding the cream]

Saute shrimp in olive oil over medium heat for 1 minute per side. Transfer to plate. Saute shallots, onion, fennel and lemon together, until fennel is tender, about 4 minutes. Add cream, bring to a boil briefly. Toss shrimp back in and cook until just opaque in the center. Serve over pasta.

[Tossing the shrimp in]

recipe: lazy night pasta

I recently had one of those lazy nights where I get home from work, know there is a decent amount of food in the fridge but just don't have the energy to stand up and make anything. Usually this is solved by sitting around until I'm hungry enough to either microwave the leftovers I don't really want to eat or actually make a decent meal. Thanks to internet surfing, I stumbled upon Mark Bittman's Pasta Primevera article and was inspired to make a take on my classic pasta with half and half "carbonara" inspired by his Tagliatelle with Peas, Pecorino, Chili and Mint.




Here is my Fettuccine with Mint, Spinach and Snap Peas* in Light Cream Sauce
1 box fettuccine
1 pint snap peas
2 cups spinach
1/2 cup mint
8 oz half and half

Cook pasta. Boil snap peas until bright green. Heat half and half and bring to a simmer. Let reduce slightly, add snap peas and spinach. Once pasta is done cooking, add to cream along with the mint. Toss to coat.

Add black pepper if desired, cheese would also be great but it was not one of the things in my pantry at the time. I got four servings out this.

*Note: I am not entirely sure if I had snap peas or normal peas from the farmers market that I should have shelled. I started shelling them but the peas were very, very small and the pods were tasty as I snacked on them. Also, remember how tired I was?

[Steamed peas-in-pod]

recipe: pasta with asparagus pesto

Sunday night at 8pm, having consumed only a bagel my roommate prepared me for the past 8 hours, I decided I wanted to use up the asparagus I had in the fridge. With dreams of creamy pasta in my head, I turned to the internets because I knew I had no cream in the house. I came up with an asparagus pesto, from Gourmet magazine, that I adapted thanks to some suggestions from comments others left.

It has enough cheese to satisfy my craving, but the cheese is merely a background player to the savory pine nuts and the bright asparagus and lemon. Plus, the dish works cold for leftovers.

Pasta with Asparagus Pesto
(Original recipe from Gourmet)

• 1 pound pasta (I used rotoni)
• 1 pound asparagus
• 1/4 cup pine nuts
• garlic cloves (Gourmet said 2-3 medium, I used between 4-5)
  
• 1/2 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)
• peel of 1 lemon (my addition)

[mise en place]

I rarely prep my ingredients first, but wanting make sure I got the asparagus right I did prep ahead of boiling the water this time, with the exception of grating the lemon.

In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil. Saute the pine nuts and garlic in a small amount of olive oil.

Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add half reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Add pasta to boiling water.

In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Stir in lemon peel.

Cook pasta in boiling water until al dente. When almost ready, add remaining asparagus tips and cook 1 more minute.

Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Transfer pesto to the now empty pot, add pasta* and stir in Parmigiano-Reggiano and lemon peel. Season with salt and pepper, if desired. I found it was unnecessary.

*The recipe has you add the reserved cooking water, I forgot to reserve any and it was fine without, but will probably try to remember next time. I don't think it's dry without out though.

recipe: wagon wheels pasta

A picture instruction for dinner in twenty minutes and five ingredients:

[End of two salamis]

[Cubed, then sauteed with red pepper flakes in olive oil]

[Add 1.5 cups of half and half over the crispy salami, simmer 5 minutes.
Pour over 1 lb pasta]

[Enjoy!]

eat at edo's

I meant to share these yummy images from Edo's Squid, a great place on the second floor of 411 N Harrison St. Not a secret to Richmonders, but it definitely feels like a secret while you're trying to find it, either in person or on the web. (Anyone know if there is a website?) Once inside, it's not overly formal. Go on the early side and you'll see families. It's right in the midle of VCU, but you see lots of non-students here and far fewer obvious students (though if I were a grad student, this is where I'd take my dates.)

The food? Amazing. Super delicious pasta, nothing outrageous, but just solidly good. I hope to go back very soon. Roommate trip?

recipe: vegan basil and roasted tomato pasta

Again, a recipe of sorts that isn't really a recipe. But a great summer dish, nonetheless. I made enough basil pesto for about 3 batches of pesto and froze some of it. I left it vegan because I've heard it freezes better that way.

To make pesto:
Toast 1/2 cup pine nuts. Take one batch of basil, washed and desteamed. Stuff the food processor full and glug some extra virgin olive oil around it. Toss in a few tablespoons of toasted pine nuts. Grind it all up. Add more basil/oil/pine nuts until you get the right consistency. Salt and pepper to taste, trust yourself on this one.

To make the pasta:
Set water on to boil. Slice yellow cherry tomatoes in half, mix with tablespoon of olive oil, lightly salt. Broil in oven for about 10 minutes, checking until slightly wilted. Boil pasta, strain. Toss pasta, tomatos and pesto together.

I don't think the tomato pesto combo needs cheese, but feel free to add some on top. Making the pesto took me about 15 minutes, start to finish. (Including dropping the first set of pine nuts on the floor. Avoid that, it's expensive.) The rest takes the amount of time to boil the pasta. So quick and easy!

pasta with asparagus and sausage

Also found on my incredible vegetable buying extravaganza was a thick bunch of thin little asparagus. I came home from dance class last night craving comfort food but wanting to stay on the healthy side too. I decided to whip up an easy pasta dish. I've made something similar, from a recipe, so if this look familiar to you, please let me know what I first found the recipe. I've reconstructed below.

What I did:

Pasta with Asparagus and Sausage in a Lemon-Parmesan sauce
1 lb pasta
1 bundle of asparagus
4 sausages, cooked and chopped
1 lemon
3-4 tbs Parmesan cheese grated

Boil pasta. Add asparagus when you have ~3 minutes left to cook pasta and asparagus together. Drain, reserving 1 cup pasta water. Put pasta back in pot. Add cheese, squeeze lemon on top, add small amounts of pasta water until pasta is coated with lemony-cheesey goodness.

Simple? Yes. Delicious? Fairly.

I regret that I didn't start the sausages when I was boiling the water (instead I was doing yesterday's dishes.) So I just microwaved them, which really didn't do them justice. I loved it for dinner, the lemon made it so bright and fresh and that fact that there wasn't much sauce was refreshing. The next day for lunch, it was not so great. I should have added olive oil all over it, grated lemon peel on top and eaten it cold. I have some more leftovers and I hope that helps them. I could have added more cheese too but I was using up what I had.

Alternatives:
- Add spinach or other vegetables you love.
- Use chicken instead of sausage. Or try it meatless.