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.  

ChezCindy: Easy Handmade Pasta Dough

 

Making handmade pasta dough can seem like a daunting, unattainable task.  But once you learn the basics, it is a satisfying cooking project and really delicious!  Think of it like playing with Play-Doh as a kid.  Except this time, you get to eat the dough.  

It does take special equipment being a pasta roller and cutter, either a manual option or an attachment to your KitchenAid mixer.  Both are great options with each yielding great success.  

Handmade Pasta Dough

2 cups all-purpose flour or Tipo 00 flour, divided  
2 large eggs
3-4 tablespoons olive oil
2-3 tablespoons water

Measure 1 1/2 cups of flour placing the flour into a wide mixing bowl with shallow sides, leaving the remaining flour for later use.  Make a well in the center of the flour.  

In a small bowl or liquid measuring cup, crack the eggs into the vessel, adding 3 tablespoons of olive oil and 2 tablespoons of water, mixing lightly to combine.  Pour this mixture into the well with the flour.  Using a fork working from the center of the bowl, begin pulling the flour into the liquid until the flour starts to clump together into a shaggy mass.   Using your hands, form the flour mixture into a ball, pushing and turning the dough cleaning the sides of the bowl.  If the dough seems dry and is not picking up the remaining bits, add 1/2 tablespoon each of oil and water to the dough, continue gathering the contents in the bowl.  Transfer the dough to the counter.  Begin kneading by folding the shaggy dough, pushing and turning, then folding again.  Continue the kneading process for about 5 minutes until the dough is smooth and soft.  Flatten the ball of dough into a disk, wrap in plastic and let it rest at room temperature for 20-30 minutes.   

Prepare your pasta rolling equipment, adjusting the rollers to the widest setting.  Unwrap the pasta, dividing it into 4 equal portions.  Begin with 1 portion, rewrapping the remaining in plastic wrap.  Lightly flour the surface with flour.  Using your hands or a rolling pin, flatten the first piece thin enough to fit through the rollers on the widest setting.  Feed this through the rollers, 2-3 times.  Then fold the dough into thirds like a letter, flattening again to fit through the rollers.  Repeat this folding and rolling process 2 more times, adding additional flour to the counter as needed to prevent the pasta from sticking as it passes through the rollers.   

Move to the next setting on the rollers, feeding the dough through each setting until you have a long sheet of thin pasta dough.  Place each sheet of pasta onto parchment paper, sprinkling with a small amount of semolina flour to prevent sticking.  Continue with each portion of remaining dough.  

Add the cutting attachment to the pasta equipment or hand cut each pasta sheet into strips of fettucine or pappardelle.  Lightly sprinkle the cut pasta with semolina.

Cook the pasta in salted boiling water for 1-2 minutes.  Serve with your favorite sauce.

ChezCindy: Weeknight Chicken Bolognese

 

Bolognese is a hearty Italian meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The recipe I make most often on a day when I have hours of time to be watching over a simmering pot is that of Marcella Hazan.  Of course, if I am taking hours to make Bolognese sauce, I also make homemade pasta.  Together the two recipes are highly delicious.  But that is a post for another time.  

 

Today's post features a recipe that is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight, and also, really delicious.  

Weeknight Chicken Bolognese

3 tablespoons olive oil

1 medium onion, finely chopped, about 1/2 cup

1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup

1 large carrot, peeled and finely chopped, about 3/4 cup

2 teaspoons kosher salt, divided

1 pound ground chicken

3 tablespoons tomato paste

1/2 cup dry white wine

3/4 cup whole milk

2 cups prepared Italian pasta sauce

1-pound fresh tagliatelle, fettucine, or pappardelle  

1 cup fresh grated Parmesan cheese, divided

1/2 cup fresh basil, chopped

Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2 minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil, and olive oil.

ChezCindy: Baked Sweet Potato with Coddled Egg & Pesto

 

Baked potatoes become extraordinary when an egg is coddled inside the potato jacket, baked to completion and topped with pesto.  This decadent dish takes a bit of planning and a tiny bit of finesse but is impressive to serve to guests.  

Start by baking sweet potatoes on a sheet tray until they are nearly done baking.  Remove from the oven, then split open the potato adding a raw egg to the open potato jacket.  Finish baking the potato, cooking the egg inside the potato jacket.  I like to finish the dish by adding basil pesto for a great contrast of color and flavor.

Baked Sweet Potato with Coddled Egg & Pesto

4 small sweet potatoes, scrubbed clean

4 eggs

2 tablespoons butter

4 tablespoons basil pesto

salt & pepper to season the potatoes and eggs

Preheat the oven to 425.  Scrub the potatoes and pierce in several places with a fork or knife.  Line a sheet tray with foil, lightly spray the foil with cooking oil.  Place the potatoes onto the tray, spacing them apart for even cooking.  Bake for 25-30 minutes until nearly done.  Remove from the oven.  Using a sharp knife, cut the potatoes down the center, pinching the ends of the potatoes to push open the slit to expose the inside flesh.  Add a pinch of salt to the potato flesh and 1/2 tablespoon of butter.  

Crack 1 egg into a small bowl.  Carefully transfer the egg to the open potato placing the egg directly onto the exposed potato flesh.  Season lightly the egg with salt and pepper.  Repeat with the remaining potatoes.  Return the sheet tray to the hot oven to continue cooking the potato and cooking the egg, about 10-12 minutes.  Remove from the oven, topping each egg and potato with a tablespoon of pesto.  Serve hot or at room temperature.  

Recipe for Basil Pesto can be found here in this previous post.

ChezCindy: Earl Grey Tea Cake with Mascarpone Cream

 

This delicious cake uses Earl Grey tea leaves as an ingredient in the cake batter and the mascarpone cream topping.  Earl Grey is a fragrant black tea flavored with bergamot oranges.  Bergamot oranges are grown in Southern Italy with the juice being used in making candy, liqueurs, and pastries.  The essential oil extracted from the rind is used to flavor black tea, thus creating Earl Grey.  I did not realize this beloved English tea has roots in Italy.  

The cake is topped with soft peaks of whipped mascarpone cream, and the cake has bits of chopped chocolate in every bite.  To finish the cake, I like to garnish with additional chocolate curls over the peaks of cream.  Wonderful with your favorite cup of tea, or maybe an espresso.  

Frosting Ingredients

3/4 cup heavy cream, divided

2 teaspoons loose Earl Grey tea

1/4 cup powdered sugar

1/2 cup mascarpone cream cheese, room temperature

Cake Ingredients 

1 1/2 cups all-purpose flour

1 tablespoon loose Earl Grey tea

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup granulated sugar

2 teaspoons fresh grated orange zest, from 1 orange

2 large eggs, room temperature

1/2 cup whole milk, room temperature

1/3 cup chopped bittersweet chocolate, such as Ghirardelli 

Additional chocolate for topping the finished cake 

For the Frosting:  In a small saucepan, bring 1/2 cup heavy cream to a simmer over medium heat.  Remove from the heat, stir in the tea and let stand for 30-40 minutes.  Strain the tea using a fine-mesh strainer into a small bowl, discarding the tea leaves.  Chill the tea-cream for about an hour, or overnight.  

For the Cake:  Preheat the oven to 350 degrees.  Use additional butter to grease an 8-inch round cake pan and line with parchment paper.  In a medium bowl, combine the flour, tea, baking powder, and salt, whisking together.  Set aside.

In the bowl of a stand mixer, add the butter and sugar mixing until light and fluffy, about 3 minutes.  Add in the orange zest, mix to combine.  Add the eggs one at a time, mixing until combined, scraping down the sides of the bowl as needed.  With the mixer off, add in the flour mixture, mixing on low until just combined.  Mix in the milk to combine.  Use a rubber spatula to fold in the chopped chocolate.  Transfer the batter to the prepared cake pan.  Bake in the oven for 30 to 35 minutes until a toothpick inserted into the center comes out with just a few crumbs attached.  Cool the cake in the pan on a rack for 15 minutes.  Remove the cake from the pan to cool on the rack.

Finish the frosting:  Add the remaining 1/4 cup of heavy cream, the powdered sugar, and the tea cream to a clean mixing bowl.  With an electric mixer, whisk until medium peaks form.  Add the mascarpone cheese and whisk until stiff peaks form.  Transfer the frosting to the cake, smoothing and swirling to cover the top of the cake.    

Top the frosted cake with chocolate curls shaved from the additional chocolate.  Store the cake, and leftovers, in the fridge, letting the cake come to room temperature before serving.  

ChezCindy: Broccoli, Cabbage & Kale Chopped Salad

 

This is not a standard bag salad from the grocery store.  I was actually looking at the availability of bagged salads at the store, but not one of them had the ingredients I wanted.  So, I decided to make my own.  This chopped salad includes many of my favorite cruciferous vegetables.  I have broccoli stems and tiny florets, chopped kale, green and red cabbage, and pomegranate seeds.  The colors were so vibrant, I had to take a picture.  

If you decide to make your own, it is super easy and doesn't take a lot of time to bring it together.  Use what you have in your fridge and add to it one or two vegetables sought out specifically for your chopped salad.  Copycat one that you like that you normally buy as premade.  With no preservatives added to your homemade mix, it will store nicely in an air-tight glass snap-top container in the refrigerator.  The mix of undressed vegetables will stay fresh for at least 5 days.  If you get tired of eating it as a raw salad, sauté the remainder of it in a skillet as a side dish for dinner.  Or make this lovely galette as I did in a previous post, savory vegetable and mozzarella galette

Broccoli, Cabbage & Kale Salad

3 cups of chopped broccoli stems and florets

2 cups chopped green cabbage

2 cups chopped red cabbage

2 cups chopped kale leaves

1/2 cup pomegranate seeds

Combine all ingredients in a large bowl.  Toss to combine.  Transfer to an air-tight container and store in the refrigerator.