I have no sort of witty repartee to precede this recipe, as I am nearing the end of my list of recipes I've made so far, and my cup of Ethiopian expired long ago. So, here it is.
Pork Tenderloin with Rosemary and Applesauce
3 large Granny Smith apples - peeled, cored and thinly sliced
1/2 cup dry white wine
1/4 cup water
1 tablespoon sugar
One 1-inch piece fresh ginger - peeled, thickly sliced and lightly smashed
1 cinnamon stick, broken in half
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Two 3/4-pound pork tenderloins, cut into 1-1/2 inch medallions and flattened slightly
Salt and freshly ground pepper
1 rosemary sprig....
Preparation:
1. In a saucepan, combine the apples, wine, water, sugar, ginger, cinnamon and 1 tablespoon of the butter and bring to a simmer. Cover and cook over moderately low heat, stirring, until the apples are tender, about 12 minutes. Uncover and cook, stirring, until the liquid is nearly evaporated, about 5 minutes. Discard the ginger and cinnamon.
2. In a skillet, heat the oil until shimmering. Season the pork medallions with salt and pepper. Add them to the skillet and cook over high heat, turning once, until browned, about 10 minutes. Transfer to a plate and keep warm.
3. Return the skillet to high heat and add the remaining 2 tablespoons of butter and the rosemary. Cook, stirring, until the rosemary browns and the butter is fragrant, about 2 minutes. Discard the rosemary sprig. Spoon the applesauce onto plates and top with the pork. Spoon the rosemary butter over the top and serve.
Okay. I liked this recipe but I didn't like the way it was worded. There were a lot of things that tripped me up, even though the end result was alright. First: the ginger. I am not overly familiar with ginger as an ingredient, so telling me to get a one-inch piece of ginger really didn't mean much to me. There weren't any pieces of ginger available at the store that were only one inch big. I wasn't sure if it meant one inch length or one inch width. I just hacked off a chunk of ginger that looked like it might be enough, compared to the apples.
Slightly crushed? What does that MEAN! It is either crushed, or it's not. I believe I crushed them with enough slightness but upon crushing, it was harder to tell the difference between the ginger and the apples. Had I known that I would need to remove the ginger, I would have made sure that it did not resemble an apple slice whatsoever. I ended up getting a piece of ginger on my plate... that was a bit of a shocker.
The recipe also calls for the rosemary to be broken into 1-inch pieces. I did this the first time through, using the pork skillet (with all the olive oil still left in it...? Gross). Then I found it immensely difficult to remove the rosemary as requested, and was confused because when the rosemary is to be removed, the recipe makes it out to be one whole sprig as opposed to one broken into a bunch of pieces.
I ended up re-making the rosemary butter in a separate, clean, un-olive-oiled pan. There was a bunch of junk in there from the pork and it resulted in a murky, gross-looking mess that I decided I would not like to have on my food. I actually was missing the rosemary flavor even with the butter. I wished that the flavors of the apple, pork and rosemary could have been more integrated, but they were not at all. Next time I might add rosemary to the applesauce while I am making it - that would add a bit more complexity to the dish and would complement the pork really well. Maybe even adding rosemary to the pork skillet would be a nice touch.
The dish was good, and edible, and all, but would have benefited from a few tweaks to the recipe
Newb: 9 Food: 2
Sunday, July 25, 2010
Episode Ten: Penne with Veal Ragu
C and I went up to my parents' cottage last weekend, and decided to give them a break from cooking. C grilled both nights we were there, and on the last day I cooked lunch. This is the first time my parents have ever seen me cook anything real, and I was way nervous and also excited at the same time. It was a very different dish from what they are used to eating, so I was nervous that they wouldn't like it. However, I got rave reviews and my mom even ate the leftovers!
This recipe was from the Food & Wine 2001 Annual Cookbook, submitted by Amanda Hesser.
Penne with Veal Ragu
1 tablespoon extra-virgin olive oil
1 pound ground veal
3/4 pound mild pork sausage with fennel seeds, casings removed
Kosher salt and freshly ground pepper
1 small fennel bulb - halved, cored and finely diced, fronds reserved
1 medium carrot, finely diced
1 garlic clove, smashed
1 cup whole milk
1 cup dry white wine
1 cup canned peeled Italian tomatoes, crushed and drained
3 tablespoons tomato paste
1 tablespoon chopped marjoram
1/2 cup beef stock
3/4 pound penne
Freshly grated Parmigiano-Reggiano cheese, for serving
Preparation:
1. In a large skillet, heat the olive oil until shimmering. Add the veal and sausage and season with salt and pepper. Cook over moderately high heat, stirring occasionally and breaking the meat into walnut-size pieces, until just browned, about 20 minutes. Add the fennel, carrot and garlic and cook until the vegetables begin to soften, about 4 minutes.
2. Add the whole milk and simmer until reduced by three-quarters, about 5 minutes. Add the wine, tomatoes, tomato paste and marjoram and cook until reduced by half. Add the stock, season with salt and pepper and simmer over low heat until the liquid has reduced by three-quarters, about 20 minutes.
3. In a large pot of boiling salted water, cook the penne until al dente; drain. Add the penne to the veal sauce and cook over moderate heat, stirring to coat the penne with the sauce. Divide the penne among 6 bowls, sprinkle with the reserved fennel fronds and serve, passing the cheese at the table.
This was another extremely hearty dish, and it was actually perfect for lunch. There were a few strange things about the way the recipe is written, but the outcome was lovely. I was able to break the sausage up into pieces, but the veal seemed to just crumble into little specks. It would not hold together, and I'm not sure why this was. Also, after the beef broth is added, there isn't much liquid to speak of in the pan... so the point at which it is properly reduced is really hard to tell, because all the meat seems to cover up the liquid in the pan.
I'm starting a love affair with fennel bulb, and it began with this recipe. It was fantastic.
Newb: 8 Food: 2
♥ Ashley
This recipe was from the Food & Wine 2001 Annual Cookbook, submitted by Amanda Hesser.
Penne with Veal Ragu
1 tablespoon extra-virgin olive oil
1 pound ground veal
3/4 pound mild pork sausage with fennel seeds, casings removed
Kosher salt and freshly ground pepper
1 small fennel bulb - halved, cored and finely diced, fronds reserved
1 medium carrot, finely diced
1 garlic clove, smashed
1 cup whole milk
1 cup dry white wine
1 cup canned peeled Italian tomatoes, crushed and drained
3 tablespoons tomato paste
1 tablespoon chopped marjoram
1/2 cup beef stock
3/4 pound penne
Freshly grated Parmigiano-Reggiano cheese, for serving
Preparation:
1. In a large skillet, heat the olive oil until shimmering. Add the veal and sausage and season with salt and pepper. Cook over moderately high heat, stirring occasionally and breaking the meat into walnut-size pieces, until just browned, about 20 minutes. Add the fennel, carrot and garlic and cook until the vegetables begin to soften, about 4 minutes.
2. Add the whole milk and simmer until reduced by three-quarters, about 5 minutes. Add the wine, tomatoes, tomato paste and marjoram and cook until reduced by half. Add the stock, season with salt and pepper and simmer over low heat until the liquid has reduced by three-quarters, about 20 minutes.
3. In a large pot of boiling salted water, cook the penne until al dente; drain. Add the penne to the veal sauce and cook over moderate heat, stirring to coat the penne with the sauce. Divide the penne among 6 bowls, sprinkle with the reserved fennel fronds and serve, passing the cheese at the table.
This was another extremely hearty dish, and it was actually perfect for lunch. There were a few strange things about the way the recipe is written, but the outcome was lovely. I was able to break the sausage up into pieces, but the veal seemed to just crumble into little specks. It would not hold together, and I'm not sure why this was. Also, after the beef broth is added, there isn't much liquid to speak of in the pan... so the point at which it is properly reduced is really hard to tell, because all the meat seems to cover up the liquid in the pan.
I'm starting a love affair with fennel bulb, and it began with this recipe. It was fantastic.
Newb: 8 Food: 2
♥ Ashley
Episode Nine: Chicken in Tarragon Cream Sauce
Confession: Something that has always terrified me is the handling of something that still resembles the animal from which I am going to be eating. For example, a whole chicken. Knowing that it still has bones in it, and seeing where the head and feet used to be, really freaks me out. By no means could I ever swear off of meat forever, especially not chicken, but the prospect of having to actually take apart an animal on my own was almost enough to convince me to abstain.
So when C went off to the grocery store to fetch me a forgotten ingredient, I realized that if I wanted to eat what was going to be my dinner, I would have to man up and learn how to do this terrible thing. The really amusing part is that as I was tearing bones out of their joints and cutting apart tendons, one of my employees called me to ask a question about his shift. I couldn't really put down my charge, so I continued to chat with him while all along I was tearing apart a small animal.
It's actually not that funny. Ugh.
Anyway, this recipe is from Food & Wine's 2001 Annual Cookbook, a recipe submitted by Pascal Chaupitre.
Chicken in Tarragon Cream Sauce
10 tarragon stems, plus 2 tablespoons leaves
2 quarts rich chicken stock
1-1/2 quarts heavy cream
1 bottle dry white win, preferably a French Sauvignon Blanc
Salt and freshly ground black pepper
Two 3-1/2 pound chickens - each cut into drumsticks, thighs and breast halves on the bone
1/2 pound baby carrots
Preparation:
1. Tie the tarragon stems in a bundle. In a large pot, combine the stock, cream, wine, and tarragon stems. Bring to a boil and season lightly with salt and pepper. Add the chicken and bring to a boil, skimming. Reduce the heat to low and simmer, stirring, until the breasts are cooked through, 20 minutes. Transfer to a platter; cover with foil.
2. Continue to simmer the leg pieces until cooked through, about 20 minutes longer. Add the leg pieces to the breasts on the platter and cover with foil. Simmer the sauce over low heat until it has reduced by half, about 1-1/2 hours. Discard the tarragon stems.
3. Meanwhile, in a medium saucepan of boiling salted water, cook the carrots until tender, about 4 minutes. Drain.
4. Return the chicken to the sauce. Add the carrots and simmer over low heat for 5 minutes. Season with salt and pepper. Garnish with the tarragon leaves and serve in shallow bowls.
Holy crap, was this dish rich! It was amazing. I halved the recipe, because obviously two people cannot eat two chickens in one sitting. For the most part, the times indicated in the recipe were right on (something I love, because I enjoy setting a timer and not having to guess at extra time, or coming to find a ruined dinner). I should have read through the recipe before deciding to make it, because neither of us realized it was a 2+ hour cooking time. We ended up eating really late that night. Also, while the chicken was all cooked to temperature, the dark meat was a lot more tender than the white meat. I would consider using only thighs and legs next time, and reserving the breasts for something else.
I chopped, and poached, a chicken! Success!
Newb: 7 Food: 2 Ricotta: 1
Starting next blog, ricotta is going to be removed from the roster. It just hasn't been performing.
♥ Ashley
Episode Eight: Rice Pudding
After spending a lovely Fourth of July in Sheboygan with C's family, I came home with an extremely well-written English paper from Gail, C's mom. Why would I have an English paper? Well, that's because C was looking for his great-grandmother's recipe for rice pudding, having failed several times to convince me that rice pudding was supposed to be good. Each time he purchased it, we ended up with a literal pudding that happened to have grains of rice chucked into it. I was less than convinced, and being a very hard-to-please person regarding texture, I decided that all rice pudding was gross.
Gail (obviously) had the recipe, and had written a process paper on the steps to making the recipe. Because I have recently decided to change my major to English, she thought she would print off the paper so I could get my not-really-professional opinion on it. It also contains a more thorough description of the process than a normal recipe could offer.
Grandma Zastrow's Rice Pudding
2/3 cups uncooked, long grain white rice
3 cups boiling water
1/2 teaspoon of salt
1 14-oz. can sweetened condensed milk
1/4 cup butter
1 tablespoon vanilla
Preparation:
1. In the top pan of a double boiler, combine the rice, boiling water and salt, and cover. Fill the bottom pan about half full of water, put the top pan in place over the water and set it on a burner over medium heat. Boil for 40 minutes, adding water to the bottom pan as necessary, until the rice is soft and tender.
2. When rice is cooked, uncover the top pan. There will be a small amount of water remaining with the rice - keep this in the pan. Add sweetened condensed milk and butter. Stir well, making sure butter is melted into the mixture. Cook, uncovered, stirring frequently until slightly thickened.
3. Remove mixture from heat, stir in vanilla. Add ground cinnamon or raisins as a garnish. May be served warm or cold.
Although we do not have a double boiler, I improvised with a metal bowl inside a pot of water. This seemed to work out just fine. I was able to use the time indications almost exactly, and everything came out just as predicted. The recipe did note that the "thickening" could take up to 20 minutes, and I took that a bit literally, setting the timer for 20 minutes. C came in around 17 minutes in and removed the bowl from the heat. He asserted that the texture was a little bit off, but the flavor was right. I enjoyed the texture, personally, especially when it was warm. I am going to be making this again soon. It was amazing, and I am now a believer in rice pudding.
Newb: 6 Food: 2 Ricotta: 1
♥ Ashley
Gail (obviously) had the recipe, and had written a process paper on the steps to making the recipe. Because I have recently decided to change my major to English, she thought she would print off the paper so I could get my not-really-professional opinion on it. It also contains a more thorough description of the process than a normal recipe could offer.
Grandma Zastrow's Rice Pudding
2/3 cups uncooked, long grain white rice
3 cups boiling water
1/2 teaspoon of salt
1 14-oz. can sweetened condensed milk
1/4 cup butter
1 tablespoon vanilla
Preparation:
1. In the top pan of a double boiler, combine the rice, boiling water and salt, and cover. Fill the bottom pan about half full of water, put the top pan in place over the water and set it on a burner over medium heat. Boil for 40 minutes, adding water to the bottom pan as necessary, until the rice is soft and tender.
2. When rice is cooked, uncover the top pan. There will be a small amount of water remaining with the rice - keep this in the pan. Add sweetened condensed milk and butter. Stir well, making sure butter is melted into the mixture. Cook, uncovered, stirring frequently until slightly thickened.
3. Remove mixture from heat, stir in vanilla. Add ground cinnamon or raisins as a garnish. May be served warm or cold.
Although we do not have a double boiler, I improvised with a metal bowl inside a pot of water. This seemed to work out just fine. I was able to use the time indications almost exactly, and everything came out just as predicted. The recipe did note that the "thickening" could take up to 20 minutes, and I took that a bit literally, setting the timer for 20 minutes. C came in around 17 minutes in and removed the bowl from the heat. He asserted that the texture was a little bit off, but the flavor was right. I enjoyed the texture, personally, especially when it was warm. I am going to be making this again soon. It was amazing, and I am now a believer in rice pudding.
Newb: 6 Food: 2 Ricotta: 1
♥ Ashley
Episode Seven: Coconut Berry Pizza
On the same night I made the Beef Ragu with Ravioli, I also made dessert, taken again from the Taste of Home website. Fruit pizza is one of my favorite desserts in the whole world, and previously I had made it with a cream cheese/sugar spread (with a little food coloring for effect!) over a large sheet of store-bought sugar cookie. While that method is certainly tasty, I found this to be a bit more elegant, and probably at least a tiny bit healthier.
Coconut Berry Pizza
1 sheet puff pastry
1 package (8 oz.) cream cheese, softened
1 cup confectioners' sugar
2 tablespoons seedless raspberry jam
1 carton (8 oz.) frozen whipped topping, thawed
4 medium kiwifruit, peeled and sliced
1-1/3 cups sliced fresh strawberries
1-1/3 cups each: fresh raspberries, blueberries, and blackberries
1/2 cup flaked coconut, toasted
Preparation:
1. Prepare puff pastry according to directions on the box: Thaw, then roll flat into the desired shape. Press onto the bottom and up the sides of a greased pan. Bake as directed, cool on a wire rack.
2. Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.
I have to admit something: I just lied to you. The recipe called for 2 tubes of crescent rolls, not puff pastry. But as I mentioned in a previous blog, Pilsbury (and generally all other mock products) tends to add some flavor items even to unflavored crescents. Plus, puff pastry is yummy. The only problem is that it shrunk a lot, and puffed A LOT (but I suppose... it is puff pastry...). Therefore, the spread-to-pastry ratio was way too high, and it made the dessert a bit heavy. But not so heavy that I couldn't eat a whole lot of it!
This recipe was amazing. Despite the overload of topping in each bite, there was also an overload of fruit in each bite. My only real complaint is actually having to do with the pastry itself - there seemed to be a bit of a bitter aftertaste following a bite consisting of mostly pastry. So next time, I might consider trying the crescent roll option and seeing how that fares in comparison. I'm not completely sold, but I'll give it a shot anyway.
Another note - I did not toast the coconut. It tasted fine anyway, but I bet the toasting would have changed the flavor a little bit.
Looks like the newb is gaining experience points...
Newb: 5 Food: 2 Ricotta: 1
♥ Ashley
Coconut Berry Pizza
1 sheet puff pastry
1 package (8 oz.) cream cheese, softened
1 cup confectioners' sugar
2 tablespoons seedless raspberry jam
1 carton (8 oz.) frozen whipped topping, thawed
4 medium kiwifruit, peeled and sliced
1-1/3 cups sliced fresh strawberries
1-1/3 cups each: fresh raspberries, blueberries, and blackberries
1/2 cup flaked coconut, toasted
Preparation:
1. Prepare puff pastry according to directions on the box: Thaw, then roll flat into the desired shape. Press onto the bottom and up the sides of a greased pan. Bake as directed, cool on a wire rack.
2. Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.
I have to admit something: I just lied to you. The recipe called for 2 tubes of crescent rolls, not puff pastry. But as I mentioned in a previous blog, Pilsbury (and generally all other mock products) tends to add some flavor items even to unflavored crescents. Plus, puff pastry is yummy. The only problem is that it shrunk a lot, and puffed A LOT (but I suppose... it is puff pastry...). Therefore, the spread-to-pastry ratio was way too high, and it made the dessert a bit heavy. But not so heavy that I couldn't eat a whole lot of it!
This recipe was amazing. Despite the overload of topping in each bite, there was also an overload of fruit in each bite. My only real complaint is actually having to do with the pastry itself - there seemed to be a bit of a bitter aftertaste following a bite consisting of mostly pastry. So next time, I might consider trying the crescent roll option and seeing how that fares in comparison. I'm not completely sold, but I'll give it a shot anyway.
Another note - I did not toast the coconut. It tasted fine anyway, but I bet the toasting would have changed the flavor a little bit.
Looks like the newb is gaining experience points...
Newb: 5 Food: 2 Ricotta: 1
♥ Ashley
Episode Six: Beef Ragu with Ravioli
While I am often miserable at finding and selecting good recipes, C seems to have a knack for knowing which recipes will work well. So, when we decided that a Ragu would be a tasty dinner, he promptly found this recipe on the Taste of Home website. He printed it out, and I ran with it... with some success!
Beef Ragu with Ravioli
1 pound ground beef
1/2 cup chopped onion
1 pound plum tomatoes, chopped
1 cup beef broth
1/2 cup red wine
1 can (6 oz.) tomato paste
2 teaspoons minced fresh rosemary
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 package (20 oz.) refrigerated cheese ravioli
Grated Parmesan cheese
Preparation:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, wine, tomato paste, rosemary, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Cook ravioli according to package directions; drain. Serve with meat sauce. Sprinkle with cheese if desired.
Confession: When I was growing up, I loved my mom's food. Only recently have I realized that loving mom's cooking means that I have a relatively high salt tolerance (Don't worry, Mom - that's not really a bad thing). This also means that dishes which do not contain much salt taste a bit flavorless to me. I have no problems with salty food even now - but I am starting to appreciate dishes in which I can taste all the individual flavors. This is one of those dishes.
Because the tomatoes are fresh instead of canned, the salt content is much lower than what I am used to having. This had the result of producing a very fresh, garden-vegetable flavor in the sauce which sort of threw me off, but I liked it all the same. I used fettuccine instead of ravioli at C's request, as he thought the sauce would hold better on those noodles. I think that the cheese in the ravioli would have added that extra detail of saltiness that I was missing; as it was, I found myself adding a lot of Parmesan to my dish. Overall, though, we rated it a success.
Newb: 4 Food: 2 Ricotta: 1
♥ Ashley
Beef Ragu with Ravioli
1 pound ground beef
1/2 cup chopped onion
1 pound plum tomatoes, chopped
1 cup beef broth
1/2 cup red wine
1 can (6 oz.) tomato paste
2 teaspoons minced fresh rosemary
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 package (20 oz.) refrigerated cheese ravioli
Grated Parmesan cheese
Preparation:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, wine, tomato paste, rosemary, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Cook ravioli according to package directions; drain. Serve with meat sauce. Sprinkle with cheese if desired.
Confession: When I was growing up, I loved my mom's food. Only recently have I realized that loving mom's cooking means that I have a relatively high salt tolerance (Don't worry, Mom - that's not really a bad thing). This also means that dishes which do not contain much salt taste a bit flavorless to me. I have no problems with salty food even now - but I am starting to appreciate dishes in which I can taste all the individual flavors. This is one of those dishes.
Because the tomatoes are fresh instead of canned, the salt content is much lower than what I am used to having. This had the result of producing a very fresh, garden-vegetable flavor in the sauce which sort of threw me off, but I liked it all the same. I used fettuccine instead of ravioli at C's request, as he thought the sauce would hold better on those noodles. I think that the cheese in the ravioli would have added that extra detail of saltiness that I was missing; as it was, I found myself adding a lot of Parmesan to my dish. Overall, though, we rated it a success.
Newb: 4 Food: 2 Ricotta: 1
♥ Ashley
Episode Five: Crawfish and Cream over Pasta
*If anyone is wondering, I have cataloged all the recipes I've cooked over the past few months, and am going through all of them tonight, fueled by an extremely decent cup of Stone Creek Coffee's Organic Ethiopian out of our new GE brewer... which is fantastic!*
For some reason, there was a long hiatus in which I did not cook anything for dinner. C cooked a whole bunch, and whipped out his grilling expertise, but we dined out a lot and I lost a bit of faith in my cooking abilities. Just as I was about to give up on my dreams (not really), Christian printed out a recipe, gave it to me, and told me to make it. It was Emeril Lagasse's Crawfish and Cream over Pasta, which was one of the first recipes that C ever made. Due to limited availability of crawfish in the area, we decided to go with shrimp instead.
Crawfish and Cream over Pasta
1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons Essence
1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails*
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan
*Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking (I bought pre-cooked shrimp because it was cheaper, so this is unnecessary)
Preparation:
1. Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
2. In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated.
3. Add the cream, lemon juice, and cook, stirring occasionally, until slightly reduced. Add the crawfish tails/shrimp and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute.
4. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
5. Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
The recipe for Emeril's Essence Creole Seasoning (Bayou Blast) can be found here.
I really enjoyed this recipe, and it turned out great (although I added the shrimp at the very last second, which was not enough time to warm it properly - I would add it as the recipe calls). We sprinkled some essence on top after dishing it up, which served well as a little extra burst of flavor here and there. I chose to go with linguine when I made it, but I think fettuccine would have carried the sauce a bit better.
The recipe isn't overly spicy, as some may fear with the addition of cayenne and "essence" - I can vouch for this as I am staunchly opposed to overly spicy foods. It has the flavor of Creole without the spice sometimes associated with it. Very good!
Does not keep for long in the refrigerator - eat the leftovers within two days, or get rid of it. I recently cleaned out my fridge, and found I had forgotten to get rid of one tupperware container which held mostly shrimp... I can't even describe the smell.
Newb: 3 Food: 2 Ricotta: 1
♥ Ashley
For some reason, there was a long hiatus in which I did not cook anything for dinner. C cooked a whole bunch, and whipped out his grilling expertise, but we dined out a lot and I lost a bit of faith in my cooking abilities. Just as I was about to give up on my dreams (not really), Christian printed out a recipe, gave it to me, and told me to make it. It was Emeril Lagasse's Crawfish and Cream over Pasta, which was one of the first recipes that C ever made. Due to limited availability of crawfish in the area, we decided to go with shrimp instead.
Crawfish and Cream over Pasta
1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons Essence
1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails*
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan
*Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking (I bought pre-cooked shrimp because it was cheaper, so this is unnecessary)
Preparation:
1. Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
2. In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated.
3. Add the cream, lemon juice, and cook, stirring occasionally, until slightly reduced. Add the crawfish tails/shrimp and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute.
4. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
5. Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
The recipe for Emeril's Essence Creole Seasoning (Bayou Blast) can be found here.
I really enjoyed this recipe, and it turned out great (although I added the shrimp at the very last second, which was not enough time to warm it properly - I would add it as the recipe calls). We sprinkled some essence on top after dishing it up, which served well as a little extra burst of flavor here and there. I chose to go with linguine when I made it, but I think fettuccine would have carried the sauce a bit better.
The recipe isn't overly spicy, as some may fear with the addition of cayenne and "essence" - I can vouch for this as I am staunchly opposed to overly spicy foods. It has the flavor of Creole without the spice sometimes associated with it. Very good!
Does not keep for long in the refrigerator - eat the leftovers within two days, or get rid of it. I recently cleaned out my fridge, and found I had forgotten to get rid of one tupperware container which held mostly shrimp... I can't even describe the smell.
Newb: 3 Food: 2 Ricotta: 1
♥ Ashley
Subscribe to:
Posts (Atom)