ChezCindy: Pasta & Zucchini Ribbons with Parmesan

The farm markets and our own gardens are overflowing with green and yellow zucchini squash this time of year.  We are always looking for new ways to use these wonderful vegetables.  This pasta dish celebrates zucchini by creating ribbons of the versatile squash.  The recipe adds ribbons of carrots and red onion.  And keeping with the ribbon theme, tossing it all with ribbons of pappardelle pasta and Parmesan cheese. 

Pasta and Zucchini Ribbons with Parmesan

4 medium zucchini, green and yellow variety

4 small carrots

1 cup red onion, sliced vertically

2 cloves garlic

6-8 ounces dry pappardelle pasta

2 tablespoons olive oil

2 tablespoons unsalted butter

2 tablespoons fresh basil sliced into ribbons

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

1/4 cup shaved Parmesan cheese ribbons

Using a vegetable peeler, shave the zucchini squash and carrots into ribbons. 

Slice the red onion into thin vertical slices.  Chop the garlic.  Set aside.

Cook the pappardelle noodles according to the package directions.  Drain and set aside.

While the pasta is cooking, heat 2 tablespoons of oil in a large nonstick skillet.  Add the onion and the carrot, sprinkle with 1/2 teaspoon salt.  Cook for about 4 minutes until the onion is tender and the carrots are starting to soften, stirring frequently.  Add in the zucchini ribbons and garlic, sprinkle with 1/2 teaspoon salt, stir to combine with the onions and carrots.  Cook the vegetables until tender, about 5-7 minutes.  Remove from the pan from the heat.  

Add the cooked pasta to the vegetables along with 2 tablespoons of butter, remaining salt and pepper, gently stir to combine.  Transfer the pasta and ribbon vegetables to a large serving platter.  Garnish with ribbons of basil and Parmesan cheese ribbons.  Serve warm or room temperature. 

 
Shown below is the ribbon pasta with seared salmon.  

ChezCindy: Homemade Fresh Ricotta Cheese

If you have never given thought to making cheese at home, it's time to start thinking.  If you can heat milk in a saucepan, you can make cheese.  It could not be easier to do.  Really.  You will be so impressed with yourself. 

This recipe can be made with whatever milk you have in the fridge, whole, 2%, or skim, or even half and half.  The higher the fat content, the richer the ricotta.  The recipe can be scaled up or down as necessary. 

4 cups whole milk or half and half
1/4 teaspoon kosher salt
2 tablespoons white wine vinegar

In a medium saucepan, fitted with a thermometer, combine the milk, salt and vinegar.  Set over medium heat and cook stirring occasionally.  As the temperature reaches 165 degrees, reduce the amount of stirring so as not to disturb the curds that are forming.  When the mixture reaches 190 degrees, remove the pan from the heat and allow to stand for 30 minutes.

Carefully transfer the contents to a fine-mesh strainer lined with cheesecloth set over a bowl, to strain and separate the curds from the liquid whey.

Toss out the remaining whey left in the pan.  Let the curds continue to strain through the cheesecloth for 15-30 minutes.  Gather the edges of the cheesecloth together, transfer the curds to a bowl and refrigerate the ricotta until ready to use.

ChezCindy: Special Occasion Chicken Salad

Chicken Salad for all Occasions

Spring and Summer bring forward a multitude of occasions for gathering and sharing food.  Whether it be a wedding or baby shower, graduation party or just a summer picnic, this chicken salad is a delight to share with friends and family.  The recipe is a bit of a twist on classic chicken salad in that I add cooked long grain wild rice, tossing it all together with a home made salad dressing with just a touch of mayonnaise.  To make things easy, use rotisserie chicken bought from the grocer, or simply poach 2 boneless chicken breasts.  I like this served chilled or just slightly room temperature. 

Chicken Salad with Wild Rice

3 cups of cooked long grain wild rice
2 chicken breasts, cooked - skin removed
3 green onions
1/2 red bell pepper
1/3 cup of frozen green peas, thawed
1/2 cup toasted pecans, chopped
salt & pepper
Lettuce leaves for serving

Add the cooked wild rice to a large mixing bowl.  Cut or shred the chicken into bite size pieces; add to the bowl with rice.  Thinly slice the green onions, using the whites and the green tops.  Dice the red pepper into 1/4 inches pieces.  Add the green onion, red pepper, green peas and chopped pecans to the chicken and rice mixture.  Season with salt and pepper.  Toss together with the dressing to combine.  Refrigerate until ready to serve.  Serve in lettuce cups or over chopped tender lettuce leaves. 

Creamy Salad Dressing:
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
2 tablespoons apple cider vinegar
6 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon chopped parsley and chives, combined

In a small bowl, add the Dijon mustard, honey, salt and pepper; whisk to combine.  Add the vinegar; whisk to combine.  Slowly drizzle in the oil, whisking vigorously while doing so.  Whisk in the mayonnaise.  Stir in the chopped herbs.

ChezCindy: Honey and Coconut Granola - GF

Every so often I tweak my basic granola recipe and end up with a new favorite.  Nothing dramatic, but it brings a new flavor profile.  I most often use a combination of brown sugar and maple syrup as the sweetener.  This time I used local honey.  I also used coconut oil in place of olive oil.  If you are familiar with coconut oil, it has a consistency that changes based on room temperature.  If the room temperature is above 76 degrees, the oil will turn to a liquid.  Below that temperature, the oil is firm and solid.  These changes resulted in my granola remaining in planks or shards of granola as opposed to crumbly bits.  So, think of a crisp granola bar, however not as dense.  

The recipe below is my new favorite granola, until the next new creation.  

Honey & Coconut Granola
3 cups rolled oats
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 cup raw walnuts pieces
1 cup unsweetened coconut
1/2 cup brown sugar
1 teaspoon kosher salt
1/2 cup honey
1/2 cup coconut oil

Preheat the oven to 300 degrees.  Line 2 rimmed baking sheets with parchment paper.  Set aside.

In a large mixing bowl, combine the oats, seeds, walnuts, coconut, brown sugar and salt.  Stir to combine.  In a small pan, melt the coconut oil; stir in the honey to combine.   Pour the honey oil over the oat mixture.  Using a wooden spoon, stir in the honey oil to completely coat the oat mixture.  Divide the raw granola between the 2 prepared baking sheets, spreading into an even layer.  Bake in the oven for 45 minutes until the granola is golden brown and toasted.  Remove the trays from the oven and allow the granola to cool completely without stirring.  This is where the magic takes place resulting in the solid layer of granola.  Once cool, break into large pieces.  Store in glass containers.  The granola will keep at room temperature for up to a month. 

Note - If you would like to add dried fruit, add in once the granola is fully baked and out of the oven.  

ChezCindy: Brown Butter Trout with Almonds

Trout is an easy fish to work with if you are new to cooking fish.  The French name for this dish, is Trout Amandine Beurre Noir.  More simply referred to as Brown Butter Trout with Almonds.  

Preparing it in a skillet with a simple butter and lemon sauce lends towards its mild flavor.  When you buy the fillets from the fish market, they should be boneless with the skin on.  Once you sauté the fillet, the cooked skin is easily removed and discarded, leaving you with a beautiful golden, brown fillet.    Enjoy.    

Brown Butter Trout with Almonds
1/2 cup sliced almonds

4 trout fillets, 5-7 oz each
1/2 cup all-purpose flour
2 teaspoons paprika
4 tablespoons unsalted butter
4 tablespoons olive oil
2 tablespoons fresh lemon juice
kosher salt
fresh ground black pepper
chopped flat-leaf parsley

In a shallow bowl or container, combine the flour and the paprika; stir to combine.  Season the trout fillets with salt and pepper.  Dredge the fillets in the flour to coat lightly.

Heat a large sauté pan over medium-high heat, add 2 tablespoons each of butter and olive oil.  When the butter begins to foam, the pan is ready to add the floured trout fillets.  Shake off any excess flour and place in the skillet skin-side up.  Sauté for 3 minutes on this side.  Using a long, narrow spatula, carefully turn the fillets and continue cooking skin-side down for 2 minutes.  Flip the fillets over so they are once again skin side up.  Using tongs, carefully pinch the skin from one end of the fillet and pull back.  The skin should remove freely, leaving a skinless fillet.  Using the spatula, remove each fillet from the pan, one at a time, placing skin-side down onto the serving plate.  Cover with foil to keep warm. 

 
Lower the heat on the sauté pan to medium, melt the remaining 2 tablespoons of butter, combining with the remaining 2 tablespoons of oil.  When the butter begins to foam, add the almonds cooking for 1 minute, stirring occasionally.  Add the lemon juice and a pinch of kosher salt.  Swirl the sauce in the pan to combine.  Spoon the sauce over each trout fillet; garnish with parsley and serve. 

ChezCindy: Favorite Brownie Recipe

Ever have that one recipe that everyone loves, but the next time you want to make it you cannot find the recipe anywhere?  This is exactly that recipe.   Hold on to it.  Store it in multiple locations.  Share it with your BFF.  But please, don't lose this recipe!

If you like fudgy brownies, this is the recipe for you.  These are rich with big chocolate flavor.  The recipe fills a 13" by 9" pan, which is a lot of brownies.  I usually cut the pan of baked brownies into 4 large pieces, wrap them individually and freeze 3 of the 4 pieces. 

Favorite Chocolate Brownies

3 sticks unsalted butter

12 ounces bittersweet chocolate

6 large eggs

1 1/4 cups cake flour

1 cup unsweetened cocoa powder

3 cups sugar

1/2 teaspoon kosher salt

Preheat oven to 350 degrees.  Butter and flour a 13" x 9" metal non-stick baking pan. 

Chop the chocolate into roughly 1/2" pieces.  Working with a double boiler pan, melt the butter with the chocolate, stirring until smooth.  Remove the top boiler pan from the lower pan.  Whisk the eggs one at a time into the chocolate.  Whisk until the mixture is smooth and shiny.

 

In a large mixing bowl, sift the flour and cocoa powder together.  Add the sugar and the salt, stirring to combine.  Pour the chocolate mixture into the dry ingredients, folding with a large spatula to combine. 

Pour the batter into the prepared baking pan, smoothing out the top and filling in the corners. 

Bake in the preheated oven for 45 minutes.  Cool in the pan for 2 hours. 

ChezCindy: Tabbouleh Herb & Vegetable Salad

 Tabbouleh Herb & Vegetable Salad

A traditional tabbouleh recipe would not include the vegetables and cheese that I added to this bulgur wheat grain salad.  I have taken liberties with tradition to make this a substantial and tasty side dish for summer picnics or Sunday brunch with friends and family.  The salad can easily be turned into a main course by adding grilled chicken or shrimp.  Or keep it vegetarian by adding chickpeas.  Either way, this salad comes together quickly with no cooking. 

Tabbouleh Herb & Vegetable Salad
1 cup bulgur wheat
1 1/2 cup boiling water
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup chopped fresh flat leaf parsley
1 "English" cucumber
2 cups cherry tomatoes
1 cup diced yellow or orange pepper
6-ounces feta cheese

Vinaigrette Dressing
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
5 grinds of black pepper
6 tablespoons olive oil

Place the bulgur wheat into a large bowl.  Pour the boiling water over the bulgur; add 1 teaspoon kosher salt and the lemon juice.  Stir to combine.  Cover with plastic wrap and allow to stand at room temperature for about 45 minutes. 

To make the vinaigrette:  Place the Dijon mustard and honey in a small bowl.  Add the kosher salt, a few turns of ground black pepper; whisk to combine.  Add the red wine vinegar; whisk together.  Slowly drizzle in the oil while whisking vigorously. 

Prepare the vegetables and herbs:  Slice the cucumber in half lengthwise.  Using the edge of a spoon, scrape out the seeds. Cut the cucumber into 1/2 in pieces.  Cut each cherry tomato in half.  Dice the pepper into 1/2 inch pieces.  Chop the green onions and herbs. 

Once the bulgur wheat has absorbed the water, add the prepared vegetables/herbs to the bulgur.  Add half of the prepared vinaigrette.  Dice or crumble the feta cheese; add to the bulgur.  Gently stir to combine.  Season to taste with additional salt and black pepper.  Serve at room temperature.