Lemon Spaghetti

Ingredients

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Directions

Swordfish Milanese

Ingredients

• 1 1/2 cups panko (Japanese bread crumbs)
• 3 large eggs
• 4 (5-ounce) swordfish steaks, each about 1/2-inch-thick
• Salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 4 tablespoons light olive oil
• 1 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• 3 cups lightly packed arugula
• 1 bunch watercress, stemmed

Directions

Final product = a nice light healthy delicious meal!  Lemon Spaghetti could really go with anything.  I used to always be a red sauce pasta eater (always!)  This recipe was definitely one of the first that made me realize that pasta tastes great without red sauce. 

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What’s your favorite pasta shape?  Mine is probably orichette, bowties or fusili!

So before I added the shrimp and peas (final product seen above) I reserved two cups of the basic risotto for another Giada recipe I was planning on making the following night, Arancini di Riso.  These are essentially rice (or risotto) balls. 

Arancini di Riso

Ingredients

Vegetable Oil for deep frying

2 large eggs, beaten to blend

2 cups of Basic Risotto cooled

1/2 cup of grated parmesan

1 1/2 cups of dried Italian-style breadcrumbs

2 ounces of mozerella cut up into 1/2 inch cubes

Salt

Stir the eggs, risotto, Parmesan and 1/2 cup of the bread crumbs in a large bowl to combine.  Place the remaining breadcrumbs in a medium sized bowl.

Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into balls.  Insert one cube of mozerella into the center of each ball.  Here I split the risotto mixture in half, placed the mozerella between them and then rolled it into a ball shape, I found that easiest.  Then roll the balls into breadcrumbs to coat.

Pour enough oil into a heavy saucepan to reach the depth of 3 inches.  Heat the oil over medium heat till it reaches 350F.  Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning over as necessary, about 4 minutes.

Using a slotted spoon, transfer the rice balls to paper towels to drain.  Season with salt.  Let rest 2 minutes and serve hot.

These were great with a side salad to get your veggies!  I would recommend them if you were having a large group over becuase while they heated up OK the next couple of days, they were best hot the first day I made them.  I would eat about 2 per serving and the recipe made about 20 so you can imagine that we had a lot leftover.  Next time I would plan accordingly to invite people over to enjoy them while they’re at their freshest.  They were delicious though, probably not the most healthy meal, but delicious nonetheless.

Post in Comments:

What is your favorite ingredient in risotto?  I think mushrooms and risotto compliment themselves so well, it’s definitely my favorite ingredient in a risotto!

Salmon Baked in Foil (from Giada’s Cookbook Everyday Italian)

Ingredients

3 tomatoes, chopped, or 1 (14-ounce) can diced tomatoes in juice, drained

2 shallots, chopped

2 tablespoons plus 2 teaspoons olive oil

2 tablespoons fresh lemon juice (from about 1/2 lemon)

1 1/2 teaspoons chopped fresh oregano or 3/4 teaspoon dried

1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

4 salmon fillets (about 5 ounces each)

I halved this recipe, making salmon for just 2 instead of 4.  In addition, I cheated all the way and used the can diced tomatoes and the dried herbs, just trying to be economical folks.

Preheat the oven to 400 degrees F.  In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

In the center of each of four large sheets of aluminum foil, spoon 1/2 teaspoon of oil.  Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil.  Sprinkle the salmon fillets with the remaining 1 /2 teaspoon each of salt and pepper.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed.  Place the foil packets on a large, heavy baking sheet.  (The salmon packets can be prepared up to this point 6 hours ahead.  Refrigerate until ready to bake.)

Bake until the salmon is just cooked through, about 25 minutes.  Using a large metal spatula, transfer the foil packets to plates and serve.  (You may want to unwrap and plate the fish in the kitchen before serving.)

Broccoli and Green Beans (from Giada’s cookbook Everyday Italian)

Ingredients

Salt

8 cups of broccoli florets (about 2 pounds including the stems)

1/2 pound green beans, trimmed

1/2 cup extra-virgin olive oil

2 garlic cloves, thinly sliced

1 1/2 teaspoons dried crushed red pepper flakes, plus more to taste (I left this out)

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

Bring a large pot of salted water to a boil.  Add the broccoli and cook just until the color brightens, about 2 minutes.  Using a slotted spoon, transfer the broccoli to a large bowl of ice water to cool completely.  Drain teh broccoli and set aside. 

Cook the green beans in the same pot of boiling salted water just until the color brightens, about 4 mintues.  Drain, then add the green beans to another large bowl of ice water to cool completely.  (The vegetables can be prepared up to this point 8 hours ahead.  Dry thoroughly and refrigerate in a resealable plastic bag.)

In a large saute pan, heat the oil over a medium-high flame.  When almost smoking, add the garlic and 1 1/2 teaspoons of red pepper flakes, and saute just until fragrant and the garlic is pale golden, about 45 seconds.  Using a slotted spoon, remove the garlic from the oil and discard (do not overcook the garlic as it will impart a very bitter taste to the dish).  Add the broccoli, green beans, and 1/2 teaspoon each of sea salt and black pepper to the oil, and saute until the vegetables are heated through and crisp-tender, about 5 minutes.  Season with more red pepper flakes, sea salt, and black pepper to taste.  Transfer the mixture to a bowl and serve immediately.

My take on the meal

Overall this meal was delicious.  The salmon was especially A.M.A.Z.I.N.G.  Tender, flavorful, so tasty.  The vegetables were very good as well, but I felt it was a lot of work for broccoli and green beans.  I have a couple of other recipes that I use that are much simpler and I’ll probably stick to those!  They complimented the salmon well though.

Post in comments:

What’s your favorite salmon recipe?  Or flavor profile?

Adding the olive oil to smooth out the mixture.

Final product in the Food Processor.

Final product served on the toasted crostinis and garnished with lemon zest.  Unfortunately since I couldn’t find this recipe online, I can’t put it on the blog.  Copyright laws and all.  If you have the cookbook, Everyday Italian, though I would highly recommend this recipe.  It was easy to make, delicious to eat, and the perfect appetizer for any kind of gathering.  Everyone at the cookie swap loved it.  I might have gone a little crazy with the lemon zest. 

I know I’ll certainly be making it again.  It would also make a good hummus type spread.  It’s amazing what you can make with a can of chickpeas!

Now for something else you can enjoy!  Last week, my friend Shion, gave me a bag of these Stacy’s Everything Bagel Chips.  She had told me about them, and um…hello….Everything Bagels are seriously one of my Top 10 favorite foods.  I couldn’t find them, so she surprised me with my very own bag.  Jon and I loved these.  I might have to make a special trip to Whole Foods for them.  They’d be great with cheese, or dipped in hummus, or just to be eaten as chips.  Thanks Shion!

Post in Comments:

What is your favorite Stacy’s product?  I’d have to say the Everything Bagel Chips are up there tied probaby with the Cinnamon Pita Chips.

White Bean Dip with Pita Chips (adapted from Giada’s recipe)

Igredients

1 (15-ounce) can cannellini beans, drained and rinsed

2 cloves garlic

Lemon Juice from 1/2 to a whole lemon (depending on how much you like lemon!)

1/3 cup olive oil, plus 4 tablespoons

2 tablespoons of Italian parsley leaves

Salt

Freshly Ground Black Pepper

6 pitas

Dried Oregano

Directions:

Preheat the oven to 400 degrees F.

Place the beans garlic lemon juice, and parsley in your food processor.  Pulse until the mixture is coarsely chopped.  Season with salt and pepper, to taste.  While pulsing, slowly pour the olive oil in so that it smooths out the mixture.  Transfer to a small bowl. 

I usually have to add more lemon (I start with 1/2 a lemon and then add more depending on what it needs).  I also add quite a bit of salt.  Maybe those are just the flavors I like, but I always end up adding more.  The first time I made this I thought there was too much parsley flavor.  That’s why I cut it down to only about 2 tablespoons.  You can always add more if you feel it is needed.

Cut each pita into small wedges.  Arrange the wedges on a large baking sheet that has been coated with cooking spray.  Take a bakery brush and brush each pita with a small amount of olive oil until they are covered.  Sprinkle (liberally!!!) with the oregano, sea salt and pepper.  I go crazy with the oregano because that is really what adds all the flavor to these pita chips!

Viola, the final product!  I’ve made these for Thanksgiving, my cookie swap, Christmas Eve and I know this is a recipe I will make again, and again and again.  You know why, because it’s so easy, it’s simple, the ingredients are ingredients you would mostly have in your house already, and it is delicious.  These things do not stay on the table long.  You got to hustle if you want to enjoy them in my house!

Post in Comments:

When you make pita chips how do you make them?

Cooked Pork Loin

The recipe called for 4 pounds of Pork tenderloin, which I had Jon pick up from Whole Foods (holy grocery bill!)   We ended up only using 2 of the pieces (photoed above) because it just seemed ridiculous to cook all 4 pounds for just the two of us.  I’m all about leftovers but we had plenty with just the two tenderloins. 

The Dinner Plate!

The meal was so yummy.  The fig sauce was subtle yet awesomely flavorful!  We loved it, this is definitely one of our favorite pork tenderloin and that’s saying something for us!

Dinner on the Table

Roasted Pork Loin with Fig Sauce

Ingredients

Fig Sauce

2 1/2 cups port

1 1/4 cups reduced-sodium chicken broth

8 dried black Mission figs, coarsely chopped

2 sprigs of fresh rosemary

2 cinnamon sticks

1 tablespoon honey

2 tablespoons unsalted butter, cut into pieces

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Pork

2 tablespoons olive oil

2 tablespoons chopped fresh rosemary

1 tablespoon salt, plus more to taste

1 1/2 teaspoons freshly ground black pepper, plus more to taste

1 4- to 4 1/2 – pound boneless pork loin

1 cup low-sodium chicken broth

For the Fig Sauce

In a medium-size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey.  Boil over medium-high heat until reduced by half, about 30 minutes.  Discard the rosemary sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture).  Transfer the port mixture to a blender and puree until smooth.  Blend in the butter, salt, and pepper.  (The sauce can be made 1 day ahead.  Cover and refrigerate.  Rewarm over medium heat before using.)

For the Pork

Preheat the oven to 425 degrees F.  Stir the oil, rosemary, 1 tablespoon of salt, and 1 1/2 teaspoons of pepper in a small bowl to blend.  Place the porkloin in a heavy, flame-proof roasting pan.  Spread the oil mixture over the pork to coat completely.  roast, turning the pork every 15 minutes to ensure even browning, until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm.  Let the pork rest for 15 minutes.  Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits.  Bring the pan juices to a simmer.  Season with more salt and pepper to taste.

Using a large, sharp knife, cut the pork crosswise in 1/4-inch-thick slices.  Arrange the pork slices on plates.  Spoon the jus over.  Drizzle the warm fig sauce around and serve immediately.

I’m 12 recipes into 125, so about 10% done!  A lot of Giada recipes to go!!!  Much deliciousness awaits us!

Post in Comments:

What’s your favorite pork tenderloin recipe? 

When Jon and I got back from Germany we were craving a home cooked meal.  I immediately decided to make a Giada recipe and chose her Chicken Parmesan recipe. 

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh Italian parsley leaves
• Salt and freshly ground black pepper
• 8 (3-ounces each) chicken cutlets
• 1 1/2 cups Simple Tomato Sauce, or purchased marinara sauce
• 1/2 cup shredded mozzarella
• 16 teaspoons grated Parmesan
• 2 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat. 

Chicken rubbed in herbs

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

The Finished Dinner!

I didn’t make her marinara sauce; I just used a jar sauce.  On the side we had Giada’s Caprese Salad (for whatever reason I was craving tomatoes that night!)  I have to say that when the recipe called for tabs of butter on top of the cheese while it baked I was more than a little nervous, but the end result was amazing.  My husband, Jon, said it was easily one of the best chicken parmesans he’s ever had and that it was restaurant quality.  I have to say I agree with him.  The herbs flavored the chicken so well.  The dish was much lighter too, without the bread crumbs; however you didn’t lose the flavor you might get from Italian seasoned bread crumbs because of the herbs rubbed into the chicken.

The dish was pretty easy, the most time consuming part was chopping the herbs to rub into the chicken.  Once that was done it was very easy to complete.

Another amazing dish provided by Giada!

Post in Comments:

Who is your favorite Food Network Chef?  Obviously mine is Giada, but if I had to pick someone else I’d say the Barefoot Contessa!

(The Finished Product!)

(Side View of my Piece)

(The egg, whipping cream, basil & prosciutto mixed together)

I chose my Everday Italian cookbook by Giada De Laurentiis for a couple of reasons. 1) As I’ve said again & again, you cannot go wrong with Giada, everything I’ve cooked from one of her recipes has been delicious! 2) Her cookbooks are smaller than some of the other cookbooks I own.

So the other night when I was looking for a new recipe to try I immediately took out Everyday Italian and flipped through it deciding which recipe to pick. I chose a Frittata! I haven’t made many Frittat’s in my life but the few I have made I’ve enjoyed. It looked nice and light and like it would re-heat well as leftovers so I decided to give it a go.

The Frittata was delicious and so easy to cook. I would use a smaller pan next time because it came out thin but the flavors blended together perfectly! I love asparagus and the crunchy pieces that were all throughout the Frittata gave the meal a good texture. And it re-heated well the next day for dinner and the day after that for lunch at work. I would definitely recommend this dish it was easy to cook, flavorful and delicous! (Also, as a side note, you could really put anything in this frittata: canadian bacon, onions, mushrooms, etc.)

Frittata with Asparagus, Tomato & Fontina Cheese

Serves 6

6 large eggs
2 tablespoons of whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed and cut into 1/2 pieces
1 tomato, seeded and diced
3 ounces fontina cheese, cubed

Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt and pepper to blend. Set aside. In a 9 1/2-inch-diameter nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the tomato and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 mintues. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 mintues. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.

Post in Comments:

What are you favorite frittata ingredients?