Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew is a fast, easy, tasty dish. I love Shrimp and we have had several Bean and Pasta dishes recently. This fit right in with the flavors we like. We started with a Persimmon and Speck Salad. My kind of meal!
 

Lemony Shrimp and Bean Stew

New York Times

 

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

 

INGREDIENTS

 

Yield:4 servings

1       teaspoon fresh lemon zest and 2 tablespoons juice

1       teaspoon sweet or smoked paprika

2       garlic cloves, grated

Kosher salt and black pepper

1       pound peeled, deveined large shrimp (tails removed)

4       tablespoons unsalted butter (½ stick)

2       large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)

1       (15-ounce) can cannellini beans or other white beans, rinsed

2       cups chicken stock or vegetable stock

2       tablespoons finely chopped fresh parsley (optional)

Toasted bread, for serving (optional)

 

PREPARATION

 

1.            Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon pepper in a medium bowl. Add shrimp and toss to coat.

2.            In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

3.            Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

Sheet-Pan Gochujang Chicken and Roasted Vegetables

Sheet-Pan Gochujang Chicken and Roasted Vegetables was a mixed bag for us. We liked the Chicken but didn't like the Sweet Potatoes. They didn't cook correctly. Perhaps they weren't sweet enough or they were just too tough. One thing we did realize if we ever make this dish again is to line the pan with Aluminum Foil. It was a bitch to clean! We started with a Caesar Salad.

Sheet-Pan Gochujang Chicken and Roasted Vegetables
New York Times
 
 
INGREDIENTS
Yield:4 to 6 servings
 
3            tablespoons gochujang
2            tablespoons soy sauce
1            (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3           tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2           pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1           pound turnips, trimmed and cut into 2-inch pieces (about 3½ loose cups)
10         scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2½ to 3   pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1              bunch radishes (about 10 ounces), trimmed
2              tablespoons rice vinegar
1              tablespoon sesame oil (optional)
Steamed rice (optional)
 
PREPARATION

1.   Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.

2.  Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.

3.  While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.

4.  Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
Cathy doubled the sauce and used half on chicken half on veg. 

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too. 

Tuna au Poivre With Red Wine Sauce

 

Tuna au Poivre With Red Wine Sauce is a wonderful classic dish. The key to it, like much of cooking, is to get the best ingredients. This Tuna was incredible. We served it with Spinach that Cathy sautéed with Sherry Vinegar and Red Pepper flakes. It was perfect! We highly recommend this dish if you can get fresh Tuna.

Tuna au Poivre With Red Wine Sauce
New York Times
 
INGREDIENTS
Yield: 6 servings
1½    pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2       garlic cloves, smashed to a paste
½      teaspoon coriander seeds, lightly toasted and ground
½      teaspoon fennel seeds, lightly toasted and ground
2       teaspoons coarsely crushed black peppercorns
2       tablespoons olive oil
1       tablespoon butter
2       shallots, finely diced
½      cup red wine
2½    cups chicken broth

PREPARATION

1. Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).

2. Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.

3. Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.

Miso and Maple Salmon

Miso and Maple Salmon is a wonderful preparation for Salmon. We love this dish and have made it several times. You can find the recipe on our blog of: November 5, 2001. Click the date to get the recipe. As Tomato season sadly draws to a close we made a Tomato Burrata and Pesto Salad as a first course. We will miss Tomatoes!

Pasta With Double Sun-Dried Sauce

 

We tried two new recipes: Pan-Roasted Fish Fillets With Herb Butter and Pasta With Double Sun-Dried Sauce. They were both good. This is an easy recipe for frying fish and of course the Pasta sauce was super rich. We started with a Caesar Salad. Our friend Guillermo had brought the Sun-Dried Tomatoes back with him from Italy and gave them to us. Greatly appreciated.

Pasta With Double Sun-Dried Sauce
New York Times
INGREDIENTS
Yield:4 servings
 
Salt
1       cup sun-dried tomatoes, each cut in half (not in oil)
¼      cup extra virgin olive oil
3       cloves garlic, thinly sliced
1       dried chili
20 to 30    oil-cured olives, pitted
1       pound long pasta, like linguine
Freshly ground black pepper
Chopped fresh parsley leaves.
 
PREPARATION
 
1.  Bring a large pot of water to a boil and salt it. Mince ¼ cup of the tomatoes.

2.  Put oil in a large, deep skillet or casserole over medium heat and add garlic, chili, minced tomatoes and olives. As soon as mixture sizzles, lower heat a bit and continue to cook.

3.  When water comes to a boil, add remaining tomatoes to it; simmer for a minute, then scoop them out with a slotted spoon and add to skillet, along with about ½ cup water. Simmer while pasta cooks in same pot tomatoes were cooked in.

4. When pasta is tender, drain it, but leave it wet; reserve a little cooking liquid. Add pasta to skillet and toss with solids, adding a little reserved cooking liquid (or more olive oil) if needed. Add salt if necessary, a lot of black pepper, and serve, garnished with parsley.

Pan-Roasted Fish Fillets With Herb Butter
New York Times
 
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the smell — which, if your fish is fresh and not funky, should not be overpowering — will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs.
You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
 
INGREDIENTS
Yield:2 servings
 
25- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, ½- to 1-inch thick
Salt and ground black pepper
3       tablespoons grapeseed or canola oil
2       tablespoons unsalted butter
2       sprigs fresh thyme, tarragon, chives or another herb
1       tablespoon chopped flat-leaf parsley, optional
Lemon wedges
 
PREPARATION
 
1. Pat fillets dry with a paper towel. Season on both sides with salt and pepper.

2. Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.

3. Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

 

Creamy One-Pot Pasta With Chicken and Mushrooms

 

Creamy One-Pot Pasta With Chicken and Mushrooms was a great way to use our leftover Rotisserie Chicken. We added more mushrooms then the recipe called for, next time we will added dried Porcini Mushrooms to make the dish even richer. We liked this recipe. We would make it again. Once again we started with a Tomato Salad with Burrata and Pesto.

Creamy One-Pot Pasta With Chicken and Mushrooms

New York Times

 

Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the “sauce” is integrated into the pasta-cooking, it really becomes a one-dish meal — as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

 

INGREDIENTS

Yield:4 servings

 

2       tablespoons olive oil, more as needed

1       shallot or small onion, chopped

1       tablespoon minced garlic

2       cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced

½      pound cut pasta like gemelli or penne, or long pasta broken into bits

Salt and freshly ground black pepper

½      cup dry white wine or water

3 to 4        cups chicken or vegetable stock

2       boneless chicken thighs, diced

Chopped fresh parsley, optional

Freshly grated Parmesan, optional

 

PREPARATION

 

1.            Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.

2.            Ladle stock into skillet ½ cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.

3.            Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Coconut-Lime Shrimp

 

Once again we made Coconut-Lime Shrimp. This is a new favorite of ours. I really like it. You can get the recipe on our blog of September 18, 2023. Click the date to get the recipe. 

Tomato Salad and Rotisserie Chicken

We had simple Tomato Salads in Spain. The Salad is made with just Tomato, Salt and Olive Oil. It is a delicious Salad if the Tomatoes are at their ripest. We like Rotisserie Chicken. Cooking on rotisserie is very forgiving. These Chickens turned out perfectly. We always put cut up Potatoes at the bottom of the Rotisserie to cook and collect the juices as the Chickens cook.

We stuffed the two chickens using the recipe for Peruvian Chicken. You can get this delicious recipe on our blog of June 13, 2023. Click the date to get the recipe. This is a great recipe that keeps the chicken very moist. You can find the recipe on our blog of: June 23, 2012. Click the date to get the recipe.

Braised White Beans and Greens With Parmesan

Braised White Beans and Greens With Parmesan is a perfect cold weather dish. We had a frozen Smoked Pork Chop that we cut up and added to the dish to make it even richer. This is my kind of recipe.

We started with Cherry Tomato and Burrata Salad topped with Pesto. A very good meal indeed.

 
Braised White Beans and Greens With Parmesan
New York Times
 
Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
 
INGREDIENTS
Yield:4 servings
 
¼      cup olive oil
1       small fennel bulb, trimmed, cored and small-diced
1       small yellow onion, small-diced
2       teaspoons minced fresh rosemary or thyme
5       garlic cloves, minced
¼      teaspoon red-pepper flakes, plus more to taste
1       large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2       (15-ounce) cans cannellini beans, rinsed
2       cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1       tablespoon lemon juice
½      cup shredded mozzarella (optional)
3       tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving
 
 
PREPARATION
 
1. In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.

2. Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

3. Add the white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

4. Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

Pasta Alla Vodka

Pasta Alla Vodka was the 1st dinner we cooked after returning from Spain. It is strange we see this on many menus, but have never ordered it. We made it and liked it. It is very creamy. I think I will try it at a few restaurants in the future. Vodka obviously has no particular flavor, and the alcohol burns off in the cooking. So I am confused why it is an ingredient but what the Hell Booz always helps.

Once again we started with a Melon Salad. The Melons this year are exceptional. We baked Broccolini as a side dish.

Pasta Alla Vodka

New York Times
There’s no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you’re still in for a quick and flavorful dish. If you’re feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it’s also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you’re guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.

INGREDIENTS
Yield:4 to 6 servings

Kosher salt
1       pound rigatoni or penne pasta
2       tablespoons olive oil
4       ounces diced pancetta, optional
1       medium yellow onion, finely chopped
2       garlic cloves, finely chopped
½      teaspoon red-pepper flakes
¾      cup vodka
1       (28-ounce) can crushed tomatoes
Freshly ground black pepper
¾      cup heavy cream
¼      cup grated Grana Padano or Parmesan cheese, plus more for serving
1       tablespoon roughly chopped fresh oregano
2       tablespoons roughly chopped Italian parsley
 

 

1. Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.

2. Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.

3. Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.

4. Stir in the cooked pasta and ¼ cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.