ChezCindy: Three Cheese Lasagna Rolls

 

Lasagna is always a crowd pleaser.  Layers of creamy, cheesy, pasta and sauce, cooked to melted perfection.  In this recipe, classic lasagna gets an update by skipping the layers and instead filling and rolling the lasagna sheets.  Perfect for creating portions and easy serving for your family dinner.   

This recipe uses three cheeses, ricotta, Parmesan, and mozzarella, folded together with chopped spinach, baked on a bed of creamy bechamel sauce, and topped with traditional marinara sauce.  Delicious!

For the Bechamel Sauce
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cup whole milk
1/2 teaspoon salt
1/8 teaspoon white pepper
small pinch of fresh grated nutmeg

For the Lasagna Rolls

8 ounces whole milk ricotta cheese
5 ounces frozen chopped spinach, thawed and squeezed dry
1 cup, plus 3 tablespoons fresh grated Parmesan cheese
2 tablespoons beaten egg from 1 large egg
3/4 teaspoon salt, plus more for salting the pasta water
1/4 teaspoon white pepper
1 teaspoon Calabrian chilies in oil, optional but delicious
12 uncooked standard lasagna sheets
2 cups store-bought marinara sauce, divided  
1 cup shredded mozzarella cheese, about 4 ounces
2 tablespoons basil ribbons, cut from fresh basil leaves
Olive oil for preparing the lasagna sheets

Make the Bechamel Sauce:

In a small saucepan, melt the butter over medium-low heat.  Add in the flour, whisking for 3 minutes.  Whisk in the milk, increasing the heat to medium-high, whisking until the sauce becomes thick, smooth and bubbly, about 5-6 minutes.  Turn off the heat, whisk in the salt, pepper, and nutmeg.  Set aside.

Make the Lasagna Rolls:

Follow the package directions to par-boil the lasagna sheets in salted water, boiling for half of the instructed time.  The pasta should be just tender and still firm to bite.  Remove the sheets from the water, placing in a single layer onto a parchment lined baking sheet, drizzled with olive oil to prevent the sheets from sticking.  You will need to create 2-3 single layers to keep the sheets from sticking using parchment paper for each layer generously drizzling with olive oil.  Set aside.  

Preheat the oven to 450 degrees.

In a medium bowl, add the ricotta, spinach, 1 cup Parmesan, 2 tablespoons of beaten egg, salt, pepper, and Calabrian chilies (if using) stirring until just combined.

Coat a 9”x13” glass or ceramic baking dish with spray oil covering the bottom and the sides.  Pour the bechamel sauce into the bottom of the baking dish.  Set aside.

Lay out 4 lasagna sheets onto a clean work surface.  Spread 3 scant tablespoons of the ricotta mixture evenly over each sheet.  Starting at 1 end, roll each sheet like a jelly roll.  Place the lasagna rolls into the prepared baking dish, seam-side down on top of the bechamel sauce leaving space in between each.  Repeat with the remaining sheets and ricotta mixture.  

Spoon 1 cup of marinara sauce over the lasagna rolls.  Sprinkle the mozzarella and remaining 3 tablespoons of Parmesan over the lasagna rolls.  Sprinkle evenly with the basil ribbons.  Cover the baking dish tightly with foil.  Bake in the heated oven for about 20 minutes.  The cheese should be melted and the sauce bubbly.  Remove the foil, continue baking for another 12-15 minutes until the top becomes golden brown.  Remove from the oven, allow the lasagna rolls to rest for 10-12 minutes before serving.  Heat the remaining marinara sauce to serve alongside the lasagna rolls.  

ChezCindy: Salad Greens with Goat Cheese & Candied Pecans

 

This delicious salad with goat cheese, candied pecans, and balsamic vinaigrette is loved by many and is easy to create in your own home.  Delicious for your buffet table at this holiday time of year or throughout the year for most events with family and friends.  I encourage you to make the vinaigrette instead of store-bought as it makes a huge difference for all of your salads.  The key ingredients needed for the salad and dressing can be found in most supermarkets ready for you to combine and serve.  

 

Salad Greens with Goat Cheese, Candied Pecans and Balsamic Dressing

For the Salad:
10 ounces mixed salad greens
4 ounces goat cheese
2/3 cup dried fruit, such as cranberries or cherries
1 cup of candied pecans, homemade or store-bought
1/4 cup fresh herbs, such as basil, mint, and/or parsley
 
For the Dressing:
2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 teaspoon sea salt
6 tablespoons extra virgin olive oil
 
Add the balsamic vinegar, Dijon, honey, and salt to a medium bowl.  Whisk together to combine.  Slowly drizzle in the olive oil while whisking to create a smooth emulsion.  Taste for seasoning.
 
Place the salad greens into a large bowl.  Add about 1/3 cup of the dressing to the greens, tossing well to combine.  Transfer the greens to a large serving platter.  Crumble the goat cheese over the greens, scatter the dried fruit and the pecans, the sprinkle on the fresh herbs.  Drizzle with additional dressing.    

ChezCindy: Panettone Chocolate Trifle Dessert

 

This Panettone Chocolate Trifle is both gorgeous and delicious.  And super simple to put together.  I love that the dessert can be made ahead of time and kept refrigerated until ready to serve after dinner.  You will only need about a third of a full loaf of panettone to make the dessert.  Plenty left for all your other favorite holiday treats.   

Panettone Chocolate Trifle Dessert Cups

16-ounces mascarpone cheese, room temperature
8 ounces bittersweet or semisweet chocolate, melted
1/8 teaspoon salt
1/2 cup powdered sugar
1 teaspoon espresso powder
1/2 cup coffee liqueur, such as Kahlua
10-12 ounces panettone, cubed
Chocolate shavings for garnish

Serves 6-8

Using an electric mixer, beat the mascarpone cheese, melted chocolate, salt, powdered sugar, and espresso powder in a large bowl, mixing until smooth and fluffy.  Set aside. 

Divide half of the cubed panettone among 6-8 individual serving bowls, such as wine glasses or old-fashioned glasses.  Sprinkle half of the liqueur over the panettone.  Top with half of the mascarpone mixture.  Repeat layering with the remaining panettone, liqueur, and mascarpone mixture.  Sprinkle the chocolate shavings over the trifles and serve.  

The prepared trifles can be made 1 day ahead.  Cover each and refrigerate.  Allow the trifles to come to room temperature before serving.  

ChezCindy: Friendsgiving 4-Bean Salad

 

This delicious 4-Bean Salad may not be traditional for the Thanksgiving holiday table.  But I do think it might be the perfect addition for a Friendsgiving gathering.  

This classic bean salad features crunchy fresh green beans, plus creamy chickpeas, cannellini, and kidney beans.  A salad dressing of vinegar, oil, and herbs marinates the beans and the vegetables of fennel, celery, and red onions.  If you can boil water and open cans, this easy recipe is for you.  

Holiday 4-Bean Salad

5 teaspoons kosher salt, divided

8 ounces green beans cut into 1-inch pieces (about 2 1/2 cups)

1/2 teaspoon pepper

1/2 teaspoon ground coriander 

2 teaspoons Dijon mustard

1/4 cup white wine vinegar

1/2 cup extra virgin olive oil

3/4 cup diced red onion

3/4 cup diced fennel

1/2 cup diced celery

1 15-ounce can chickpeas, drained

1 15-ounce can cannellini or great northern beans, drained

1 15-ounce can red kidney beans

1/2 cup chopped soft herbs, such as parsley, mint, cilantro, or a combination

In a large saucepan add water deep enough to cover the beans and bring to a boil.  Then add 3 teaspoons of salt plus the cut green beans.  Cook the beans for 2-3 minutes until they turn bright green and are still crisp.  Drain the beans into a colander, then run cold tap water over them to stop the cooking.  Set aside to dry on a towel.  

As the beans are cooling and drying, make the salad dressing in a large bowl by adding 1 teaspoon salt, pepper, coriander powder, Dijon mustard, and vinegar, whisking together.  Slowly whisk in the olive oil to emulsify.  Add in the diced red onion, fennel, and celery, stirring to combine.  Set aside to marinate for 10-15 minutes.  Meanwhile, open the cans of beans and drain.  After the marinating time, add the cooled green beans, drained canned beans, and chopped herbs, gently tossing to combine with the salad dressing.  Taste for seasoning, adding more salt as needed.  Salad can set out at room temperature for serving.  

ChezCindy: Holiday Biscotti

 

Homemade biscotti is easier to make than you might think.  It does require a commitment of time as the cookies require a double baking process.  However, the steps are easy to follow.  In this recipe I have included two of my favorite ingredients, cherries and pistachios.  You could easily substitute walnuts and golden raisins, or chocolate chips.  

Holiday Biscotti

12 tablespoons unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
3 large eggs, (one separated) at room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1 1/3 cups almond flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup shelled pistachios
1/2 cup dried whole cherries
1/4 cup turbinado sugar

Preheat oven to 300 degrees.  Line a large sheet pan with parchment paper.  Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, cinnamon, and cardamom until light and fluffy, about 3-4 minutes.  Reduce the speed of the mixer to low, adding the 2 whole eggs one at a time, then add the remaining egg yolk, saving the white for later use, and vanilla.  Scrape down the sides of the bowl as needed during this mixing time.  

In a separate bowl, combine the all-purpose flour, almond flour, baking powder, and salt.  With the mixer on low, slowly add the flour mixture to the butter-sugar mixture, mixing until just combined.  Scrape down the sides and bottom of the bowl and add in the pistachios and cherries, mixing until just combined.  
Shape the dough into a ball, then divide in half.  Form each half into a log about 11-inches long.  Place each log onto the prepared sheet pan.  Use the reserved egg white to make an egg wash by whisking it with a teaspoon of water.  Lightly brush each log with the egg wash, saving the remaining for the second baking time.  Sprinkle 1 tablespoon of turbinado sugar over each log.  Bake for 45 minutes until lightly browned.  Remove from the oven, allow the logs to cool on the sheet pan for 30 minutes.  

Reduce the oven to 275 degrees.  Line 2 sheet pans with parchment paper.  With a serrated knife, cut each biscotti log into 1/2-inch slices.  Place the slices cut-side up onto the prepared sheet pans.  Brush each slice with the egg wash and generously sprinkle with turbinado sugar.  Bake for 45 minutes, turning each slice over once half-way through the baking time, until lightly browned.  Transfer the cookies to a baking rack to cool.  

ChezCindy: Pumpkin Skillet Cake with Molasses Cream Cheese Frosting

 

Not a fan of pumpkin pie?  Try this Pumpkin Skillet Cake.  The cake recipe uses the same spices as pumpkin pie and the baked cake has a creamy texture triggering the palette to think of pie.  It may be the best pumpkin cake I have ever had.  

The cream cheese frosting also lends to the creamy texture of each bite.  There is just a tablespoon of molasses in the recipe giving the frosting a pretty color as well as a flavor boost.  If molasses is not for you, consider using maple syrup.

Pumpkin Skillet Cake with Molasses Cream Cheese Frosting

For the Cake:

Unsalted butter, softened, for greasing the skillet

2/3 cup canola oil

1 cup dark brown sugar

3 large eggs, room temperature

1 teaspoon vanilla 

1 1/4 cups pumpkin puree

1 1/3 cup all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

For the Frosting:

4 tablespoons unsalted butter, room temperature

4 ounces cream cheese, room temperature

1 3/4 cups powdered sugar

1/2 teaspoon vanilla

1 tablespoon molasses

1/4 teaspoon fine sea salt

1 teaspoon heavy cream

Make the Cake:  Preheat the oven to 350 degrees.  Grease a 10-inch cast iron skillet with butter.  In a large bowl, whisk the oil and brown sugar together.  Switching to a rubber spatula, add the eggs one at a time mixing after each addition until well incorporated.  Stir in the vanilla and pumpkin puree. 

In a small separate bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt, whisking together.  Transfer the flour mixture to the pumpkin mixture folding together with the rubber spatula until just combined.  Transfer the cake batter to the prepared skillet, placing into the hot oven baking for 35-40 minutes.  The cake will slightly dome in the center with a toothpick inserted into the cake coming out clean with just a few crumbs.  Cool in the skillet before adding the frosting.  

Make the Frosting:  In a medium bowl, add the butter and cream cheese using an electric mixer to combine.  Add the powdered sugar about 1/2 cup at a time, mixing well before adding the next addition.  Add in the vanilla, molasses, salt, and cream, mixing until the frosting is creamy and fully combined.  Frost the cake leaving a border around the edge for a pretty presentation.    

Recipe for Homemade Pumpkin Pie Spice   Pumpkin pie spice can be purchased in the spice aisle of your local grocer but consider making your own.  It is generally a combination of warm spices you most likely have in your pantry with a considerable difference in taste from store-bought. 

ChezCindy: Rice Pilaf with Confit of Tomatoes

 

This rice pilaf requires a bit of watching over to complete the various steps.  But the outcome is unique and delicious.  The cherry tomatoes and garlic cloves are slowly roasted in olive oil (which is the process of confit) before moving on to the next steps of adding the orzo pasta and basmati rice.  Back into the oven to bake the rice to fully cook the pilaf and vegetables.  Which allows the perfect amount of time to sear chicken or chops to accompany the pilaf.  

Baked Rice Pilaf with Confit of Tomatoes & Garlic

2 pounds cherry tomatoes (4 heaping cups)

12 garlic cloves, peeled

1 medium red onion, sliced vertically (1 cup)

1/2 cup parsley stems cut into 1/2-inch pieces

1/4 cup parsley leaves, reserved for serving

1 teaspoon dried thyme

1/2 cup olive oil

2 teaspoons kosher salt, divided

1 teaspoon pepper, divided

1/2 cup orzo pasta

2 cups basmati or jasmine rice

4 cups boiling water

Preheat the oven to 400 degrees.  Working with a large Dutch Oven pan, add the whole cherry tomatoes, garlic, onion, parsley stems, thyme, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.  Cover the pan and place in the hot oven, cooking for 20 minutes.  Remove the lid and carefully scatter the 1/2 cup orzo pasta over the vegetables.  Replace the lid and continue cooking for 10 minutes.  

After cooking for a total of 30 minutes, remove the pan from the oven and again remove the lid.  Evenly scatter the rice over the vegetables without stirring, adding the remaining 1 teaspoon salt and 1/2 teaspoon pepper.  Carefully pour in the boiling water.  Replace the lid and continue cooking for 20-25 minutes until the water is absorbed and the rice is cooked.  Remove from the oven, while still covered with the lid, allow to set for 10 minutes.  Remove the lid and scatter the reserved parsley leaves and serve.  

ChezCindy: Sugar Crackled Oatmeal Cookies

 

This recipe might be one your great grandmother made when the event called for a "fancy" cookie.  The standout difference here is rolling the cookie in confectioner's sugar, more commonly referred to as powdered sugar, prior to baking.  When the cookie bakes and crackles, snowy white bits of sugar are left on the tops leaving an appealing invitation to devour this sweet confection.  

Confectioner's Sugar Crackled Oatmeal Cookie  

14 tablespoons unsalted butter, room temperature (1 3/4 sticks)

3/4 cup packed light brown sugar

2/3 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

2 1/4 old-fashioned oats

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 teaspoon baking soda

1 cup confectioner's/powdered sugar 

Makes 1 1/2 dozen cookies

Preheat the oven to 375 degrees.  Prepare two large cookie sheet pans, lining each with parchment paper.  Set aside.

In the bowl of a stand mixer, or a large bowl using a hand mixer, add in the butter, brown sugar, granulated sugar, creaming together until light and fluffy, about 3 minutes.  Add in the eggs and vanilla mixing until incorporated.  Add in the flour, oats, cinnamon, salt, and baking soda, mixing until just combined.  

Place the confectioner's sugar into a small bowl.  Scoop out about a tablespoon of the dough, rolling it in the palms of your hands to form a ball about the size of a golf ball.  Toss the ball in the bowl of confectioner's sugar, covering it completely.  Place each cookie ball onto the parchment lined cookie sheet pan.

Bake the cookies for 9 minutes, until golden brown and crackled.  Remove from the oven, letting the cookies cool completely on the cookie sheet pan.  Remove each cookie from the pan and enjoy.  

ChezCindy: Shrimp Panzanella Salad

 

This stunning Shrimp Panzanella Salad can be made year-round using common items found at the grocery store.  Or make the most from the last of summer's bounty from the Farmers Market using beautiful late summer tomatoes and peppers.  Hearty, healthy, and feeds a crowd!  

Shrimp Panzanella Salad
4 cups 1-inch diced bread from country loaf or ciabatta 
1 cup olive oil, divided
4 teaspoons kosher salt, divided
1 teaspoon pepper, divided
1 1/2 pounds shrimp (16 to 20-count), peeled and deveined 
1/4 cup red wine vinegar 
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon agave syrup
4-5 Persian cucumbers, 1/2-inch diced
8-10 mixed color mini-bell peppers, 1/2-inch diced
2 pints mixed color cherry tomatoes, halved
1/4 cup capers, drained
1 5-ounce container baby arugula
1/2-pound feta cheese, crumbled
Preheat the oven to 400 degrees.  

For the croutons, place the diced bread onto a large sheet pan.  Drizzle with 2 tablespoons olive oil, tossing together with 1 teaspoon salt and 1/2 teaspoon pepper.  Spread out the croutons into an even layer.  Bake for 10-12 minutes until lightly browned.  Transfer the croutons to a large bowl, set aside.  

Dry the shrimp on paper towels.  Using the same sheet pan, toss the shrimp with 2 tablespoons olive oil and 1 teaspoon salt, spreading out the shrimp in an even layer.  Roast the shrimp for 7 minutes.  Transfer the shrimp to a plate to cool, set aside.

Make the vinaigrette by adding the vinegar, minced garlic, Dijon, agave syrup, 1 teaspoon salt, and 1/2 teaspoon pepper in a 2-cup glass measuring cup.  Whisk to combine.  While whisking constantly, slowly add in the 3/4 cup of remaining olive oil to emulsify the vinaigrette.  Set aside.

Putting it all together:  To the large bowl holding the croutons, add the diced cucumbers, diced peppers, halved cherry tomatoes, capers, and shrimp.  Add 1/3 cup vinaigrette, tossing gently to combine.  Add the arugula, feta and 1/2 cup vinaigrette, tossing to combine.  Taste for seasoning adding more vinaigrette if desired, and/or additional salt.  Serve at room temperature.  

ChezCindy: Citrus Olive Oil Cake

This simple citrus olive oil cake is an elegant treat all by itself.  Serving it with berries heightens the citrus flavor while adding beautiful color to the golden cake.  The olive oil contributes a pleasant flavor also keeping the cake moist much longer than butter does.  Be sure to use a lighter fruity olive oil and not one that is pepper-forward.  

Citrus Olive Oil Cake 

1 1/2 cups extra virgin olive oil

3 large eggs, room temperature
1 1/4 cups whole milk
zest and juice of 1 large lemon
zest and juice of 1 large orange
1 1/2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.  

ChezCindy: Zucchini & Burrata Crudo

 

There can never be too many recipes for zucchini.  If you are looking for a new idea, try this simple dish of thinly sliced raw zucchini topped with Italian seasoning and fresh burrata cheese.  Crudo is mostly associated with raw fish dressed with similar seasoning and olive oil.  This recipe takes a playful approach using raw zucchini.  Refreshing as a first course or even added to a buffet spread at your next gathering of family and friends.    

Zucchini & Burrata Crudo

 2 medium zucchini
1 teaspoon flaked sea salt, divided
1/2 teaspoon crushed peppercorns
1 teaspoon lemon zest from 1 large lemon
1 large burrata cheese ball, drained
1/4 cup basil leaves, lightly torn
1/4 -1/3 cup extra virgin olive oil

Using a mandolin, thinly slice the zucchini into rounds.  Scatter the zucchini onto a large serving platter.  Sprinkle the zucchini with 1/2 teaspoon flaked sea salt, crushed peppercorns, and lemon zest.  Tear the burrata cheese into bite size pieces over the zucchini.  Scatter the torn basil leaves and remaining sea salt over the zucchini and cheese, generously drizzle with olive oil.  Serve at room temperature.   

ChezCindy: Lemon Zucchini Bundt Cake

 

I made this delightful Lemon Zucchini Bundt Cake as I had an abundance of zucchini, both standard green zucchini and also yellow zucchini.  The owner of the farm where I buy farm-grown produce recently raved about a lemon zucchini bread with a lemon glaze that she made using the yellow zucchini.  I normally use standard green zucchini when making zucchini bread, or these sweet zucchini cakes, or zucchini muffins, all of which are delicious.   Thus, I searched for a recipe using yellow zucchini with a lemon glaze.  I came upon a recipe for lemon zucchini Bundt cake on the New York Times Recipe site.  To no surprise, the recipe worked perfectly yielding a tender cake with a sweet-tart lemon glaze.  Perfect to share with family at my niece's birthday celebration.    

Lemon Zucchini Bundt Cake

3/4 cup unsalted butter, at room temperature

2 1/4 cups all-purpose flour, plus more for dusting the pan

2 lemons

1 cup granulated sugar

3 large eggs

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 cups grated zucchini, yellow or green

2 cups powdered sugar (for the glaze)

Preheat the oven to 325 degrees.  Butter a 10-cup Bundt pan to evenly coat, then lightly dust the pan with flour.  Set aside.

Zest the lemons directly into the bowl of a standard mixer.  Add the granulated sugar and mix for 1 minute.  Add the butter and beat on medium speed until light and fluffy, about 5 minutes.  

Add the eggs, one at a time mixing well before adding the next egg, scraping the sides and bottom of the bowl each time.  

In a separate bowl, add the flour, cinnamon, salt, baking powder, baking soda, whisking to combine.  Add the flour mixture to the butter and sugar mixture, mixing on low to combine.  The batter will be thick.  Using a flexible spatula, add the grated zucchini to the batter, folding to combine.  Using a large spring-loaded scoop or a large spoon, transfer the batter to the Bundt pan, smoothing the top evenly.  Tap the pan on the counter a few times to release any air bubbles and to help the batter settle in the pan.  

Bake the cake until puffed and golden, about 50-55 minutes.  A cake tester inserted into the cake should come out clean with a few moist crumbs.  Let the cake cool in the pan for 10 minutes.  Then turn it out onto a wire rack to cool.  

Meanwhile make the glaze.  Juice the lemons, setting aside.  Add the powdered sugar to a medium bowl.  Add in about half of the lemon juice, stirring to combine.  Add the remaining lemon juice in small bits until the mixture is smooth and becomes a thin glaze.  

To the mostly cool cake, brush the cake with about half of the glaze.  Allow the glaze to set up on the cake, about 10-12 minutes.  Brush the remaining glaze on the cake as a second coating.  When the glaze has set, cut the cake and serve. 

ChezCindy: Summer Salmon with Olive-Basil Vinaigrette

 

Searching this blog will lead you to many salmon recipes.  Yet, here is one more.  The star of this recipe is really the olive-basil vinaigrette.  It is less of a vinaigrette and more of a sauce with the components of a vinaigrette, being olive oil and lemon juice.  

The olive-basil recipe is delicious and versatile.  It is fabulous with this salmon preparation.  But it would also be great in place of the typical mayonnaise that is often mixed with a can of tuna.  Or consider serving it as a dipping sauce with toasted bread and drizzled over a seared steak.  Spooned over a slab of feta with warm pita bread added to a meze platter would be really great.  And lets not forget about tossing it with pasta!  

Salmon with Roasted Tomatoes

4 6-ounce pieces center-cut salmon, skin removed

3 tablespoons olive oil, divided

8 Campari tomatoes, or similar small-sized tomato

1 1/2 teaspoons kosher salt, divided

fresh basil leaves for garnish

Preheat the oven to 400 degrees.  

Lightly season the salmon with kosher salt.  Working with a large oven-safe skillet, place the skillet over medium-high heat.  Add in 1 tablespoon olive oil, swirling to coat the pan.  Carefully place the salmon flesh-side down into the hot pan cooking for 2-3 minutes without moving the salmon.  Turn off the heat.  The salmon will not be cooked through and will finish cooking in the oven.  Add in the remaining 2 tablespoons olive oil and scatter the tomatoes around the salmon lining the perimeter of the pan, sprinkling the tomatoes with the remaining 1/2 teaspoon of salt.  Place the pan into the preheated oven, center rack, cooking for about 8-10 minutes.  The salmon should be firm to the touch, an internal temperature of 125 degrees.  Depending on the thickness of the salmon, it may take a few minutes longer.  Remove the pan from the oven.  Allow the salmon and tomatoes to rest in the pan for 3-5 minutes.  Meanwhile, make the vinaigrette.  

Picholine Olive-Basil Vinaigrette

2-ounces fresh basil leaves

1-ounce fresh parsley leaves

1 medium garlic clove

1 teaspoon kosher salt

2 teaspoons lemon zest, from 1 large lemon

3/4 cup extra virgin olive oil

1/2 cup chopped picholine olives

3 tablespoons capers

2 tablespoons fresh lemon juice, from 1 large lemon

Place the basil, parsley, garlic, lemon zest, and salt into the bowl of a small food processor.  Process with a few pulses until the mixture is coarsely chopped.  Add in the olive oil and process for about 1 minute, or less, until just combined.  Transfer the mixture to a medium bowl.  Stir in the chopped olives, capers, and lemon juice.  Set aside for serving with the salmon.

Putting it all together:  Place a generous portion of the olive-basil vinaigrette into the center of a shallow serving bowl.  Place the salmon piece on top of the vinaigrette.  Place 2 baked tomatoes, and a few leave of basil along-side of the salmon.  Serve with grilled/toasted bread.  

ChezCindy: Honey-Balsamic Cedar Plank Salmon

Cooking salmon on a cedar plank gives a smokey aroma to this favorite fish.  The key to this cooking process is to soak the cedar plank completely immersed in water for several hours, overnight is even better, whether you are using an outdoor grill or the indoor oven.  Cedar planks are sold at most grocery stores, or even at the hardware store.  Be sure to purchase planks that are intended for food preparation and not from the lumber yard.  

This recipe uses the indoor oven for cooking.  Click here for a previous post describing how to cook cedar plank salmon on the outdoor grill with a sweet-spicy dry rub.  

Honey-Balsamic Cedar Plank Salmon

1 whole side of salmon, skin-on, 1 – 1 1/2 pounds

1 tablespoon kosher salt

1/2 teaspoon white pepper

1/2 teaspoon dry powdered mustard

1-2 lemons, sliced thinly 

1/2 cup honey

1/4 cup balsamic vinegar

1 untreated cedar plank, immersed and soaked in water for 6-8 hours

2 tablespoons canola oil

Preheat the oven to 425 degrees.  Prepare a large sheet pan by lining it with foil to cover.  Place the soaked cedar plank onto the foil.  Drizzle the plank with canola oil.  Set aside.  

Make the spice rub by combining the salt, pepper, and mustard powder in a small bowl.  Set aside.  

Warm the honey in a small pan on the stove top, or in a small bowl in the microwave.  Add the balsamic vinegar, stirring to combine.  Pour about 1/3 of the mixture into a separate bowl, setting it aside for basting the salmon after roasting.  

Working with a large cutting board, cut the side of salmon into 1 1/2 inch serving pieces, keeping the skin intact not cutting all the way through.  Insert a lemon slice between each cut piece.  Brush the salmon side with honey-balsamic, then evenly sprinkle with the spice rub.  

Place the salmon skin-side down onto the cedar plank.  Place the sheet pan into the hot oven, roasting for 12-15 minutes, up to 20 minutes for a thicker salmon, until the internal temperature reads as 130 degrees for medium.  Remove the sheet pan from the oven.  Cut the salmon through the precut slices to cut through the skin.  Using a long metal spatula, slide it between the skin and the flesh to lift each salmon piece onto a serving platter, leaving the skin on the cedar plank.  Most likely the skin will have seared onto the plank.  Brush each piece with the remaining reserved honey-balsamic glaze.  

 

ChezCindy: Rustic Cherry Tomato Crostata

 

Gorgeous cherry tomatoes are just starting to show in abundance at my local farmer's market.  Mixed colors or all red always tempt me to purchase more than I can eat with salads.  Thus, the creation of this rustic Italian crostata.  

If you have homemade pie dough in the freezer, the crostata can be ready in under an hour.  For a foolproof pie dough recipe, click here.  I often make 2 or 3 batches of this recipe, wrapping each disk in plastic and placed in a zipper freezer bag.  Great to have on hand when the mood strikes for a pie, galette, or crostata.  

Fresh Cherry Tomato Crostata

Pie dough for 1 crust, homemade or storebought 
2 cups fresh cherry tomatoes cut in half
4 ounces chevre goat cheese log, room temperature
1 teaspoon chopped fresh rosemary leaves
3 tablespoons heavy cream  
1 1/2 teaspoons kosher salt, divided
1 cup shredded provolone cheese
1 egg, lightly beaten
1 tablespoon olive oil
1/4 cup finely grated Parmigiano Reggiano
fresh basil leaves for garnish

Preheat the oven to 400 degrees.  Line a large sheet pan with parchment paper.  

Place the cut tomatoes into a medium bowl, sprinkling 1 teaspoon of salt over the tomatoes, stirring to combine.  Set aside.  

Roll out the pie dough to a 12-inch circle.  Transfer the dough to the prepared sheet pan.  Set aside.

Place the room temperature goat cheese into a medium bowl.  Add the chopped rosemary, heavy cream and 1/2 teaspoon of salt, mixing together until the mixture is smooth and creamy.  Using a spoon, transfer large dollops of the cheese to the prepared pie dough, spreading the dollops to cover the center of the dough leaving a 2-inch border around the edges.  Scatter the shredded provolone over the goat cheese, maintaining the 2-inch border.

Transfer the salted tomatoes to a strainer to drain out any excess liquid.  Place the drained tomatoes to cover the goat cheese, leaving the border intact.  Fold over the edges of the dough so that edges encase the filling slightly, pleating as needed.  Brush the folded edges with the beaten egg.  Drizzle the tomatoes with olive oil. 

Bake the crostata on the bottom rack of the oven for 25-30 minutes until the crust is golden brown and the tomatoes have slumped and softened.  Remove from the oven, gently sprinkle the finely grated Parmigiano Reggiano over the tomatoes.  Serve hot or warm with fresh basil. 

ChezCindy: Pasta with Creamy Pesto-Parmesan Dressing

 

Just in time for summer cherry tomatoes!  Combine this creamy pesto-parmesan dressing with your favorite pasta shape for a satisfying summer side.  Or make it a main course by adding seared salmon or shrimp.  I recommend using a pasta shape that will capture and hold the dressing such as this bow tie pasta, or even a twisted pasta like gemelli.  Make the basil pesto with this recipe from a previous post or even use a good quality store bought.  

Pasta with Creamy Pesto-Parmesan Dressing & Cherry Tomatoes

6 cups cooked farfalle pasta 
1/4 cup olive oil
2 tablespoons each chopped basil and chopped parsley
2 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 cup basil pesto
1/2 cup mayonnaise
1/4 cup fresh grated Parmesan

Place the cooked pasta into a large bowl.  Toss with the olive oil, salt, pepper and chopped herbs.  Stir in the basil pesto, mayonnaise, and Parmesan.  Taste for seasoning adding more Parmesan if desired.  

ChezCindy: Outrageous Picinic Sandwich

 

Whether you are picnicking at ‘Picnic with the Pops’, ‘Theater at Schiller Park’, or a fabulous backyard picnic, why not make the menu something to remember!  What could be more memorable than this Italian Picinic Sandwich.  The sandwich comes together easily and is sure to impress your family and friends!  

Italian Picinic Sandwich

1 large round loaf Italian Bread

1/3-pound sliced ham, each slice folded in half
1/4-pound provolone slices
1 cup marinated artichoke hearts, halved or quartered
2 large Roma tomatoes, sliced thick
1/2 cup fresh basil leaves
1/3-pound salami, each slice folded in quarter
1/2-pound fresh mozzarella, sliced thick
2 cups Italian lettuce leaves
Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling
Salt and pepper, for seasoning

Slice off the top of the round bread loaf and set aside.  Scoop out the bread inside the loaf, saving this for another use (toasted croutons are a good choice).   Drizzle the inside of the loaf with olive oil and a light sprinkle of salt and pepper.  

Lay folded slices of ham in the bottom of the bowl starting around the edges working your way into the center to cover.  Top with the sliced provolone cheese, cut artichokes, and sliced tomatoes, each layer evenly covering the last.  Lightly sprinkle the tomatoes with salt and pepper, drizzle with balsamic vinegar and olive oil.  Continue layering next with the basil leaves, folded salami, sliced mozzarella, lettuce, and an additional drizzle of balsamic vinegar and olive oil.  Cover with the reserved bread top.  Cut the sandwich into 4-6 pieces.  Serve at room temperature. 

ChezCindy: Couscous with Onions, Olives & Almonds

 

Couscous is often thought to be a grain, but it is actually pasta, a little pellet of rolled semolina flour.  The small pasta shape is “cooked” by pouring hot broth over the couscous then covering it to allow the broth to be absorbed, hydrating the tiny pasta ball.  It is quick to come together as a base for sauces and vegetables, allowing flexibility in what spices and seasoning can be added to fit the occasion.  

This recipe adds smokey paprika onions to the couscous, along with Castelvetrano olives, and chopped almonds for a Mediterranean flair.  The versatility of couscous can take you to the markets of faraway places, such as this recipe for North African Couscous.

Couscous with Onions, Olives & Almonds

1 cup couscous
1 cup boiling chicken broth
6 tablespoons olive oil, divided 
3 teaspoons kosher salt, divided 
1 large onion, thinly sliced
2 cloves garlic, finely minced
1 1/2 teaspoons smoked paprika
1/2 cup pitted Castelvetrano olives, coarsely chopped
1/4 cup whole almonds, coarsely chopped
1/2 lemon, juiced
Flakey sea salt for garnish
Fresh oregano or basil leaves for garnish

Add the couscous to a large bowl.  Pour the boiling hot chicken broth over the couscous, adding 2 tablespoons olive oil, and 1 teaspoon salt.  Stir to combine, covering and sealing the bowl with plastic wrap.  Allow the couscous to stand for 15 minutes to fully hydrate.  

Meanwhile, add 2 tablespoons olive oil to a large skillet, adding the sliced onions and 1 teaspoon salt.  Stir to combine, cooking the onions over medium-high heat until the onions are wilted and slightly golden in color, about 10-12 minutes.  Add in the minced garlic and paprika, stirring to combine, cooking for 1-2 minutes.  Turn off the heat.  

Remove the plastic wrap from the bowl with the couscous.  Using a fork, fluff the couscous.  Add the chopped olives and chopped almonds, lightly combining them with the couscous.  In a small bowl, combine the lemon juice (about 1 tablespoon) the remaining 2 tablespoons of olive oil, and the remaining teaspoon salt.  Pour this over the couscous, using the fork again to fluff and combine.  Add the onion mixture to the couscous, gently mixing together.  

Transfer the couscous to a large platter, garnishing with flaked sea salt and herb leaves.  Serve warm or at room temperature.  

ChezCindy: Pickled Cucumber Salad with Fresh Herbs

 

Enjoy this quick-pickled cucumber salad straight from the refrigerator as is, crunchy, tart, and delicious.  Or, add the contents to mixed garden greens with a creamy cool ranch salad dressing.  The bright pickled flavor will complement grilled steak as a vinegary side salad to balance the rich, fatty meat.  It's also great added to top off a sandwich or piled into a pita wrap.  

Change up the vegetables to what you have available or to what looks good at the farmers market.  The pickled salad can stay in your refrigerator for a month, ready to eat when you are ready to serve!  

Pickled Cucumber Salad with Fresh Herbs

1 English cucumber, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 small red onion, thinly sliced

2 tablespoons chopped fresh herbs, such as parsley, chives, basil 

 

1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1/4 cup granulated sugar

Place the prepared vegetables into the canning jar(s) to just under the top, leaving room for the pickling liquid to cover.  

Combine the remaining ingredients into a small saucepan.  Bring to a boil, dissolving the salt and sugar.  Pour the hot liquid over the vegetables to cover completely, filling the jar to 1/2-inch from the top.  Seal the jar tightly with the lid.  Allow to cool on the counter.  When cooled, place the jar in the refrigerator.  Wait 24 hours before enjoying so that the vegetables have time to pickle.  The pickled vegetables will develop more flavor as they spend time in the pickling liquid.  Store in the fridge for up to one month.  

Pickled Vegetables     

Glass Jar Choices	Fresh Vegetable Choices	Dried Spice Choices
~Mason	~English Cucumber	~Coriander Seeds
~Ball	~Red Onion/Shallot	~Grenadine Syrup
~Weck	~Peppers	~Peppercorns
	~Zucchini	~Turmeric Powder
	~Cabbage	~Mustard Seeds

 

ChezCindy: Lemon & Blueberry Croissant Bread Pudding

 

This dreamy croissant bread pudding is a comforting dessert ready to serve in just over an hour!  Hard to believe but true.  Buy the large container of croissants from Costco, or your favorite grocery store.  Manage to keep four croissants aside when you are looking for an easy mostly hands-off dessert.  Or maybe as a breakfast or brunch treat!  

Lemon & Blueberry Croissant Bread Pudding 

4 large croissants

1 1/2 cups blueberries

4 ounces cream cheese, room temperature

3/4 cup granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon fresh lemon zest

1 tablespoon fresh lemon juice

1 cup half and half

Preheat the oven to 350 degrees.  Prepare a 9”x13” baking dish by spraying it with nonstick baking spray.  

Cut the croissants into large pieces, about 1-2-inches.  Add these to the prepared baking dish, along with the blueberries scattering the berries over the pieces of croissants but not letting them fall to the bottom of the baking dish.  

In a medium size bowl, add the cream cheese using a rubber spatula to mix it.  Add in the sugar, mixing to combine with the cream cheese.  Add each egg one at a time, mixing to combine with the cream cheese/sugar mixture before adding the next egg.  Mix in the vanilla, lemon zest and lemon juice to combine.  Switch to a whisk, slowly whisk in the half and half to combine.  Pour the milk mixture over the croissants and blueberries.  Cover with foil and let sit for 30 minutes.  

Place the covered baking dish into the preheated oven, baking for 30 minutes.  Remove the foil and continue baking for 15-20 minutes until the custard is set.  Remove from the oven, allow to rest for 15-20 minutes before serving warm.  

ChezCindy: Roast Chicken with Spring Radishes

 

A simple roast chicken gets a springtime update by adding radishes to the roasting pan.  Rarely do we think of cooking radishes.  Roasting brings out the best in this humble vegetable yielding it sweeter with less bite.  They are best when roasted to a soft creamy texture, so either find small radishes, or cut the larger ones in half or in quarters.  Add a bit of salt and olive oil for a delicious side dish.  

This recipe roasts the whole chicken using a technique that requires cutting out the backbone, opening the chicken and flattening it.  This technique is called “butterflied” or “spatchcocked”.  The result is a whole chicken that cooks more evenly when roasted and requiring less cooking time than it otherwise would. 

Roast Chicken with Spring Radishes

1 5-pound whole roasting chicken

2-3 teaspoons kosher salt or salt spice rub mix

2 small bunches of radishes, scrubbed and trimmed from their greens

3-4 tablespoons olive oil

Preheat the oven to 425 degrees.  Season the butterflied chicken, both skin side and underside, generously with salt or salt spice rub.  Place the seasoned chicken onto a large sheet pan positioning it skin side up with the legs/thighs and breasts/wings flattened out.  Scatter the radishes around the chicken.  Drizzle the chicken and radishes with olive oil.  Place the sheet pan into the hot oven, roasting for 40-50 minutes until the chicken skin is golden brown, and the internal temperature reads as 160 degrees.  The radishes should be tender when poked with a small knife.  Remove from the oven, allowing the chicken to rest for 10-15 minutes.  Keeping the chicken on the sheet pan to catch any juices, carve with a knife or use kitchen shears to cut the chicken into 4 quarters, dividing the breast/wing into 2 servings, and the leg/thigh into 2 servings.  Drizzle the pan drippings over the carved chicken pieces when ready to serve along with a few radishes.  

ChezCindy: Roasted Salmon with Fresh Tomato & Basil

 

Perk up roasted salmon with fresh tomato slices and basil.  A simple recipe that is more a method that can be used again and again with a change in toppings.  Consider using thinly sliced lemons and/or oranges in place of the tomatoes.  Perhaps use your favorite spice rub or create a new rub using a mixture of kosher salt, white pepper and dried mustard.  The possibilities are endless, but the process is yours to play with.  

Roasted Salmon with Fresh Tomatoes & Basil

1 side of salmon skin on, 1 1/2 pounds up to 2 pounds

4-6 Roma tomatoes, thinly sliced

6-8 fresh basil leaves, torn into pieces

3-4 tablespoons olive oil

1-2 teaspoons kosher salt

1/2 - 1 teaspoon black pepper

Preheat the oven to 425 degrees.  Prepare a large sheet pan with sides by lining it with parchment paper.  Place the salmon skin-side down onto the prepared sheet pan.  Drizzle 2-3 tablespoons olive oil over the length of the salmon.  Place the cut tomatoes down the length of the salmon, topping each tomato with several pieces of torn basil.  Drizzle the tomatoes and basil with a small amount of olive oil.  Sprinkle the salmon and the tomatoes with salt and pepper.  Place the sheet pan into the hot oven on the center rack, roasting for 20-25 minutes depending on the thickness of the salmon.  The internal temperature should read as 125-130 degrees for medium or slightly higher if you prefer a well-done temperature.  Medium is recommended.  Remove from the oven and serve with your favorite sides.  Serve hot or room temperature.  

ChezCindy: Red Peperonata Gratin

 

This simple gratin of roasted red peppers is surprisingly delicious and versatile.  I initially served it alongside of a main course of Kale-Parmesan Pasta.  Having plenty still left over, I added a portion of it to a jarred tomato sauce simmered with beef meatballs, stuffed into Italian sub buns.  The peppers made that sandwich especially delicious.  The next morning it made a nice addition to eggs and toast for a hearty breakfast.  

Red Peperonata Gratin

8 large red bell peppers, halved and seeded, stems removed

1/4 cup olive oil, plus more for drizzling
1 teaspoon kosher salt
2 tablespoons chopped black olives
2 tablespoons capers
2 sprigs of fresh oregano
1 large garlic clove, minced
1/4 -1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
1/3 cup panko breadcrumbs

Preheat the oven to 350 degrees.  Place the bell peppers into a roasting pan with the olive oil, and 1 teaspoon salt tossing to coat.  Roast for 30-35 minutes until soft and slightly slumped.  Remove from the oven.  Increase the oven temperature to 375 degrees.

When the peppers are cool enough to handle, cut each into strips, placing them into a large bowl.  Remove and discard the oregano stems.  Add in the remaining ingredients, except the Parmesan cheese and breadcrumbs, stirring to combine.  Transfer the mixture to a gratin dish or other shallow ceramic baking dish.  Sprinkle the top with the Parmesan cheese, then scatter the breadcrumbs, and a drizzle of olive oil.  Place the gratin dish into the hot oven for 15-18 minutes until the breadcrumbs are golden brown and the cheese is melted.  Serve warm or at room temperature.  

ChezCindy: Mini Irish Soda Breads

 

Enjoy this mini update on traditional Irish Soda Bread, baked into 8 mini-individual loaves instead of one large loaf to share.  The mini loaves have more than one twist in that this recipe adds just a bit of sugar for a sweeter bread dough, and I added dried fruit which is not typical of the standard soda bread.  These mini loaves take on a resemblance in taste and texture to that of a scone.   I like to serve the mini loaves with creamy Irish salted butter.  Always delicious with a cup of tea.  

Mini Irish Soda Bread

3 tablespoons unsalted butter, cut into small cubes

1 1/4 cups all-purpose flour, additional for rolling out the dough

3/4 cup whole wheat flour

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

2/3 cup buttermilk, plus more for brushing

1 large egg

2/3 cup dried fruit, such as golden raisins, cranberries, and/or currants

Preheat the oven to 375 degrees.  Lightly grease a large, rimmed baking pan.  Set aside.

In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.  Using a pastry cutter or your fingers, work in the butter until the butter is mostly incorporated.  In a separate small bowl, whisk together the buttermilk and egg.  Add the buttermilk mixture to the dry mixture, stirring until mostly combined.  Stir in the dried fruit.  

Transfer the dough onto a lightly floured surface, briefly kneading the dough to evenly distribute the dried fruit.  Shape the dough into a 7-inch round disk, about 1-inch thick.  Cut the disk into 8 wedges.  Roll each wedge into a ball, placing each onto the prepared baking pan.  Using a sharp knife, cut an "X" into the top of each bread ball.  Brush the tops with a bit of buttermilk.  

Place the baking pan into the hot oven, baking for 20-25minutes until the breads are golden brown and firm to the touch.  Remove from the oven, cooling on the baking sheet for 8-10 minutes.  Serve warm from the oven or at room temperature.    

ChezCindy: Shrimp in Tomato Sauce with Crispy Breadcrumbs

 

Try this one pan recipe for a quick cooking dinner or first course.  The shrimp are seared on one side to get this gorgeous browning, leaving the delicious shrimp seasoning in the pan to build the sauce.  

The ingredients are most likely already in a well-stocked pantry, with the shrimp being frozen in the freezer.  Great for a last-minute plea of "What's for dinner?".  In my house, we usually have a small amount of white wine left in the refrigerator for the sauce.  If not substitute chicken stock.  Be sure to cook the shrimp on just one side first to get a golden-brown color.  The shrimp will finish cooking once you build the sauce in the same pan.  

Shrimp in Tomato Sauce with Crispy Breadcrumbs

5 tablespoons olive oil, divided
1/2 cup panko breadcrumbs
5 tablespoons finely chopped parsley, divided
2 teaspoons kosher salt, divided
1 pound large shrimp, (10-12 per pound) peeled and deveined 
4 large garlic cloves, thinly sliced
1 medium shallot, finely chopped
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 14-ounce can cherry tomatoes with sauce

In a 12-inch non-stick skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering.  Add in the panko breadcrumbs and 1/2 teaspoon salt, cooking, stirring often, until the breadcrumbs are golden brown, about 4-5 minutes.  Transfer to a small bowl, adding in 2 tablespoons of chopped parsley, stirring to combine.  Set aside.

Place the peeled and deveined shrimp onto paper towels, patting to dry the shrimp.  Season with 1/2 teaspoon salt.  

In the same skillet over medium-high heat, add 2 tablespoons olive oil, heating until shimmering.  Carefully place the shrimp into the pan in a single layer, cooking on this side for 4-5 minutes until the cooked side is well browned.  Do not cook on the second side at this point.  Remove the shrimp from the pan placing onto a plate.  The shrimp is not fully cooked at this point and will finish cooking in the sauce.  

In the same skillet over medium-high heat, add the remaining tablespoon of olive oil.  Add the garlic, shallots, and red pepper flakes, stirring and cooking for 30 seconds.  Add in the white wine, cooking and stirring until the wine is nearly evaporated, about 3-4 minutes.  Add the cherry tomatoes and the juices from the can along with the remaining chopped parsley, and remaining 1 teaspoon salt, cooking until the mixture is slightly thickened, about 5-6 minutes.  Some of the cherry tomatoes may burst as you are stirring, which will add to the flavor of the sauce.  Add the shrimp, and any collected juices, to the sauce to cook through, cooking for about 1-2 minutes.  Transfer the shrimp and sauce to a large serving platter, sprinkling with the toasted breadcrumbs.