Posts tagged ‘saute’

October 15, 2013

Warm Brussels Sprouts Salad

The way I get myself over the loss of something… in this case, the warm, comforting embrace of Summer… is to consider what I am looking forward to next.  Chilly days and cozy nights, pumpkins and squash, and the beautiful deep colors of the falling leaves that are echoed in the change in my wardrobe.  Lush sweaters, leather jackets, textured cords, hats, knits, scarfs and my favorite of all, boots!!   You never see me procrastinating to pull out the sweaters or prepare the house for fall.  The time for reflecting on the year and gearing up for a strong finish does not escape me.

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On a cool Thursday night, after weighing our dining options, my mom and I slide into one of the wooden banquettes of the local Italian eatery Pizza Antica.  A generous bowl of warm, salted focaccia with rich olive oil is set on our table as we relax into our booth and peruse the menu.  When I came across the warm Brussels sprout salad I didn’t need to keep reading. With the onset of cool, autumn weather brings us Brussels sprouts at the peak of their growing season.  By the end of summer I’m anxious to dig into fall’s harvest and at farmer’s markets the landscape shifts to display a new array of deep reds, yellows and creamy whites. Gone are the strawberries, corn and stone fruits of summer; in their place, root vegetables, squash and cold-weather tree fruit emerge. It’s an exciting time of transition, and also a delicious one.

This salad is a celebration of fall and combines all that is good in the world – bacon, Brussels spouts, garlic and homemade croutons for a variety of flavors and textures.  The nutty flavor of the pan-fried sprouts is complemented beautifully by the smoky bacon, creamy egg and chew of the toasted bread.  Everything is brought together with a light, garlic vinaigrette which compliments the tender sprouts without overwhelming the dish.  This recipe was inspired by Pizza Antica, and I encourage you to adapt it as you go.  Sometimes I throw in some toasted almonds for crunch or top it with finely grated Parmesan cheese.

Ingredients

Warm Brussels Sprouts Salad

  • 1/2 slab bacon (9 slices of pre-cut bacon)
  • 4 tbsp. extra light extra virgin olive oil, plus 2 tbsp. for croutons
  • 2 medium onions, peeled and sliced
  • 2 cloves garlic, minced
  • 6 slices sourdough bread, cut into 1/2″ squares
  • 6 large eggs
  • 2 lbs. Brussels sprouts
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Vinaigrette

  • 1 large garlic clove, minced
  • 1 large shallot, minced
  • 1 tsp. fresh thyme leaves
  • 3 tbsp. red wine vinegar
  • 1/2 cup extra light extra virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Method:

  1. First we’ll make the vinaigrette and set it aside for later.  To make the vinaigrette, soak the garlic, shallots, and thyme in vinegar for roughly 45 minutes.
  2. After soaking, slowly whisk in the oil. Season to taste with salt and pepper and reserve covered.
  3. Preheat oven to 300°F for the croutons.
  4. Toss cubed bread with light extra-virgin olive oil and toast in the oven for 20-25 mins until golden brown and crispy.  Allow to cool to room temperature and set aside.
  5. Cut bacon into 1/2″ squares and cook over low to medium heat until almost crisp; drain off the fat and set aside.
  6. In the same pan you cooked the bacon, heat 2 tbsp. light extra-virgin olive oil.  If you have some remaining bacon fat leave it in the pan and just add any extra oil as needed.  The extra light olive oil has a higher smoking point so if you don’t have it, replace it with canola oil.
  7. Sauté sliced onions over medium-high heat until golden brown, two minutes before you remove it from the heat add the garlic; drain and set aside.
  8. In a small saucepan, cover the eggs with cold water and bring to a low boil.  Once boiling remove from heat and cover.  Let the eggs stand in hot water for 8-9 minutes.  Then run cold water over eggs to stop the cooking – this will give you hard-boiled eggs with a firm yolk.
  9. Peel eggs and dice finely (about the size of a small pea) and reserve covered in the refrigerator.
  10. Clean the sprouts by removing the first few dark leaves and discarding. Cut off the stem, and separate the leaves one by one. When you get to the light green center and can’t pull off the leaves, either slice the heart very thin or reserve for other uses.  Peeling the leaves is definitely the best way to make this salad, but if you are short on time you can also shred them in a Cuisinart.  It will save you at least 30 mins but you won’t get the same texture.
  11. In a large sauté pan, heat remaining extra-virgin olive oil until almost smoking and add sprouts leaves; toss until wilted (about 3 minutes), season with salt and pepper.
  12. Add reserved onions and bacon and warm until hot.
  13. When hot, add vinaigrette and toss to distribute evenly.
  14. Add croutons and chopped eggs and toss to incorporate.
  15. Serve!

Recipe sourced from http://www.pizzaantica.com/

 

July 11, 2012

Capellini with Arrabbiata Sauce and Grilled Chicken Breast

I can’t bring myself to buy jarred pasta sauce when it takes less than 10 minutes to make it from scratch.  It just doesn’t compare to the bright flavors of freshly made pasta sauce – and it’s not just better tasting it also better for you.

The simplest, and most authentic marinara is a quick sauce, seasoned only with onion, garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose.  It’s that easy. Toss with your favorite pasta and you’re weeknight meal is a quick trip to Italy!  Once you have this base, with just a few adjustments, you can make a range of sauces from a few simple ingredients.

Today we’re making Capellini with arrabiata sauce.  This dish’s name – arrabbiata – comes from the Italian word for “angry” because of the spicy tomato and red pepper.  The sweet tomatoes balance the heat from the peppers and will awaken any palate.  The salty, charred flavor from the grilled chicken offsets the heat and adds an element of texture to this luscious bowl of pasta.  No need for take out tonight, make a large bowl of pasta for your family and I promise you’ll go to bed with full bellies and a full wallet. 

Ingredients

  • 4 skinless boneless chicken breast
  • 1 packet Capellini pasta (angel hair)
  • 1 tbsp. extra virgin olive oil
  • 1 large onion, finely diced
  • 5 cloves garlic, finely diced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 can diced tomatoes, 8 oz.
  • 2 cans stewed tomatoes, 16 oz.
  • 2 tbsp. tomato paste
  • 1 tbsp. Italian Seasoning
  • 2 tbsp. red-hot chili pepper (use more or less depending on the level of heat desired)
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp. Fresh Italian parsley, roughly chopped
  • Handful of fresh basil, roughly chopped

Chicken seasoning

  • 1 tsp. salt
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. garlic powder

Method

  1. Place large pot of water on stove to boil for the pasta.  Once it boils lower it to a simmer until everything else is ready.  The pasta only takes 4 minutes to cook so it’s the last thing you want to do, but you want to have the water ready to go.
  2. Place skillet on medium heat and add olive oil.
  3. Saute onion, garlic, salt and pepper for about 5 minutes.  You want the onions to turn opaque; you don’t want them to brown.
  4. Add diced tomatoes, stewed tomatoes and tomato paste.  Stir in Italian seasoning and red-hot chili peppers and return to a low simmer.
  5. Carefully spoon out about half the mixture and place it in a food processor.  You can also use a blender but be careful and hold the lid down tightly since the heat will want to push it up.
  6. Blend half the sauce and add it back into the skillet.  This will add richness to the sauce while still keeping some texture.
  7. Add Parmigiano-Reggiano and lower heat to low.  Now it’s chicken time!
  8. Turn grill on medium~high (350 degrees)
  9. Mix chicken spices in a small bowl and sprinkle on top and bottom of chicken breast
  10. Spray hot grill with PAM and place chicken over direct heat.
  11. Close lid and cook for approx. 6 minutes, then flip and cook another 6 minutes with the lid closed.  Chicken’s done at 165 deg. There is no rare or med rare for chicken. You have to cook it done every time! Try not to prick the breast much, it will make the juices run out and cause it to be dry.
  12. Remove chicken from grill and let it rest while you cook the pasta.  Don’t slice immediately; wait until you’re ready to serve.
  13. Return water to a boil, salt water (1 tbsp. salt) and add pasta.
  14. Stir well and let boil for 4 minutes.  Start the 4 minutes as soon as you drop in the pasta.
  15. While pasta cooks, add parsley and basil to the sauce.
  16. Drain well and reserve a cup of pasta water to add to the sauce.  This thin pasta is very delicate and will turn to mush if you over cook it.
  17. Add drained pasta directly into sauce and stir.  Add some of the pasta water if needed; it will help loosen the sauce if it gets too thick.
  18. Fill a large bowl with a healthy serving of pasta and top with sliced chicken breast.

Diverti!

October 7, 2011

Sautéed Potatoes with Garlic and Red Pepper Flakes

I was on my own for dinner the other night, and I was feeling like a pile of hot, tasty French fries.  As I don’t have a fryer and don’t intend to get one, I went with the next best thing, sautéed potatoes with garlic and red pepper.  In the end, they turned out much better than any French fries, and for some reason I felt better about eating them, even if I did finish the whole plate!

I like my potatoes with a nice, crispy coating, but they’re still soft and creamy in the inside.  The only way to achieve this is to go low and slow.  If you brown the potatoes too quickly, they won’t get cooked in the middle, so you need a little patience.  I’ve tried par boiling the potatoes before sautéing, but they always seem to fall apart, so I just cut them up and drop them in the pan raw, that way they have a nice bite but still get cooked through.  The vibrant color of the purple potatoes will turn any sautéed potatoes into a gourmet dish.

Ingredients

  • 1 lb. golden Yukon potatoes, cut into bite size pieces (1-inch pieces)
  • 1 lb. purple baby potatoes, cut into bite size pieces (1-inch pieces)
  • 3 tablespoons olive oil
  • 5 cloves garlic, peeled and diced
  • 1 – 1 1/2 tsp. red pepper flakes
  • 1 tablespoon chopped Italian parsley
  • 1 tsp. salt, to taste
  • 1 tsp. pepper, to taste

Method

  • Rinse potatoes under cold water; drain and pat dry
  • Cut potatoes into bite size pieces, leave the skin on
  • Heat olive oil in a large non-stick skillet over medium heat
  • Add potatoes once the oil is hot, sprinkle with salt and pepper
  • Watch the potatoes and turn frequently for about 10 minutes, or until lightly browned.
  • Add garlic and red pepper flakes and toss until evenly coated
  • Cover and reduce heat to low. Cool, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender.
  • Remove from heat and add parsley, stir until evenly coated
  • Add additional salt and pepper to taste
  • Let cook for a few minutes before digging in, they’ll be very hot!
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