Butter Sautéed Garlic Shrimp w/ Angel Hair Pasta

As I mentioned in my previous post, it was my daughter’s 13th birthday, and she asked me to make her a mussel dish and a shrimp dish for her birthday meal.  I made her a shrimp dish that included her other favorite ingredients, corn, mushrooms, garlic, and pasta.  It was delicious!

BUTTER SAUTÉED GARLIC SHRIMP WITH ANGEL HAIR PASTA

2 lbs Shrimp (16/20) – shelled & deveined w/ tail still on
8 tablespoons organic Butter
2 tablespoons Extra Virgin Olive Oil
1 large head Garlic – minced
1 lb Crimini or Button Mushrooms
4 ears Sweet Corn
1 cup Vouvray Wine – or any white wine
1 pint Heavy Cream
2 teaspoon Salt
1 teaspoon freshly ground Black Pepper
1 lb Angel Hair Pasta
Big pot of heavily salted boiling water for the pasta.
2 tablespoons Chives – finely chopped

Begin by cleaning the mushrooms, removing the corn from their husks, and peeling the garlic.  Finely mince the garlic, slice the mushrooms, and slice the kernels off the ears of corn, and place them to the side.

Make sure the shrimp are completely dry.  Sprinkle 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper on the shrimp.  Mix well.  In a large sauce pan or dutch oven over medium high heat, add the olive oil and 4 tablespoons of butter.  Sauté the shrimp in batches for about a minute or two on each side.  The shrimp is done, when it turns a beautiful orange pink color.  Do not overcrowd the pan, or the shrimp will stew and steam instead.  Remove the seared shrimp, and place them on a plate lined with two paper towels.

Turn the heat down to medium, and add the mushrooms and the corn to the pan.  Sauté for 3 to 5 minutes, or until the mushrooms have softened through.  Add the minced garlic, and allow the mixture to sauté for another few minutes.  Add the wine.  Allow the wine to reduce by three quarters.  Make sure to scrape all the brown bits off the bottom of the pan.

Meanwhile, add the pasta to a large pot full of boiling salted water.  Stir the pasta immediately to prevent it from sticking together.  Slightly undercook the pasta, since it will finish cooking in the sauce.  For best results, follow the package instructions minus two minutes.

Once the wine has reduced, add the heavy cream, the remainder of the salt, and pepper to taste.  Turn the heat to medium low, and allow the creamy mushroom and corn mixture to cook for another few minutes to get the flavors to meld together.  Turn the heat off, then add the remainder of the butter to the sauce, and allow it to melt completely.

Once the pasta is slightly undercooked, drain it, while reserving a little pasta water, and place it into the sauce.  Stir gently.  If the sauce is too thick, add a little pasta water to get the desired consistency.  Top the pasta with the cooked, and now cooled, shrimp.  Stir gently.

You may serve your pasta and shrimp dish in a large serving bowl, on a serving plate as an individual portion, or leave it in the pan.  Whichever method you choose, make sure to garnish the beautifully cooked dish with some fresh chives.  I hope you love it, as my Amanda loved it.  Bon appétit!

 


Mussels in White Wine Sauce

My daughter Amanda loves all kinds of seafood, cooked in every which way.  For her 13th birthday, I made her two seafood dishes she requested of me, one with mussels and another with shrimp.  Let’s just say that she was in heaven!  I had never seen her eat so much!  Everyone else was finished, yet she continued to indulge.  It was a good thing I made a lot of food.

MUSSELS IN WHITE WINE SAUCE

2 lbs Mussels – cleaned & debearded
3 large Shallots
6 large cloves Garlic
4 tablespoons organic Butter
2 tablespoons Extra Virgin Olive Oil
2 cups white Wine – I used Vouvray & Sauvignon Blanc*
3 sprigs fresh Thyme
Pinch Red Chili Flakes (optional)
1/2 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
2 tablespoons Chives and/or Italian Parsley – garnish – finely chopped

 

*You may use any wine you like; however, I like to use about a cup of Vouvray and a cup of Sauvignon Blanc for the balance they lend to the dish.  Vouvray has a little fruity sweetness, while Sauvignon Blanc is dryer and very crisp.  

Begin by cleaning and debearding the mussels under cold water.  If you find any open mussels that do not close after you squeeze them gently, toss them, as they are already dead.

Finely chop the shallots, and finely mince the garlic.  In a large pot, heat the butter and the olive oil, and add the garlic, shallots, thyme sprigs, red chili flakes, salt, and pepper.  Sauté them until they are translucent.  Add the white wine, and bring to a boil.  Add the cleaned mussels, and stir well.  Now cover them and cook them over medium heat for about 8 to 10 minutes.

Remove the mussels from the heat, and discard all the unopened shells.  Serve them immediately in a large serving bowl.  Top the plated mussels with the finely chopped chives and Italian parsley.  Serve with some delicious homemade garlic bread to soak up all that delicious sauce at the bottom of the bowl.  Enjoy!


French Onion Soup – Soupe à l’Oignon Gratinée

Steaming hot French onion soup in a bowl, topped with crusty bread and Gruyère cheese that is melted to golden perfection … Enough said!  This soup is one of my favorite soups to eat on a cold day. It is very simple to make, yet it takes some time for the onions to fully cook down. Regardless of the time it takes, it is all worth it at the end … trust me!

FRENCH ONION SOUP – SOUPE À L’OIGNON GRATINÉE

5 large Sweet or Yellow Onions – sliced
4 tablespoons organic Butter
1 tablespoon Salt
8 Garlic cloves – finely minced
1 tablespoon fresh Thyme leaves
1/2 cup dry Sherry
1 cup Vouvray white Wine
6 cups organic Beef Stock
1/2 teaspoon freshly ground Black Pepper
1 teapoon Sherry Vinegar – omit if you use a dry white wine
TOPPING

1 block of Gruyère Cheese
1 Baguette cut into 1/2 inch slices
1 tablespoon fresh Thyme leaves

Begin by slicing the onions into half moons and finely mincing the garlic.  In a large pot on medium low heat, melt the butter, then add the sliced onions and salt.  Allow the onions to cook down until they are translucent.  Add the garlic, thyme, and freshly ground pepper.  Stir and allow everything to cook until the onions are completely soft and caramelized.  The whole process should take about 45 minutes to an hour.

Add the Sherry wine and the Vouvray, bring to a boil, then reduce the heat, and simmer until the wine has reduced, and the onions are almost dry.  Vouvray (Chenin Blanc) is a demi-sec or ‘half-dry’ white wine.  In other words, it has some fruity sweetness to it.  If you choose to use it, then you may add the Sherry vinegar.  If however, you use a Pinot Gris (Grigio), a Sauvignon Blanc, or any other dryer white wines, then omit the Sherry vinegar.

Preheat the oven to 350 degrees Fahrenheit.  Slice the baguette into 1/2 inch slices.  Place the slices on a baking sheet and into the oven for about 10 to 15 minutes, until they are toasted.  Remove from the oven, and set aside.  Grate the Gruyère cheese.

Add the beef stock and Sherry vinegar (if using Vouvray), and simmer the onion soup for about 10 minutes.  Taste and season, if needed.

Turn the oven to a high broil.  Ladle the soup into individual oven proof bowls, and top with the toasted baguette slices or croûtes and the grated Gruyère cheese.  Place in the oven for 2 to 5 minutes for the cheese to melt to a golden color.  Remove from the oven and serve immediately.  You may serve it alone or with an Arugula Salad with Lemon Vinaigrette.  I hope you love it as much as I do!  Bon appétit!


Olive Oil Roasted Baby Eggplant w/ Red Pepper Salsa & Ricotta Cheese

I love fresh vegetarian dishes.  Last weekend, I went to the international grocery store, where I get most of my not so easy to find Lebanese ingredients.  I found the most beautiful baby eggplant that are often used in Lebanese cuisine, whether stuffed, fried, or roasted, and made into some wonderful dishes.  This time, I decided to make them into a lighter dish, something that can be part of a Mediterranean lunch or brunch … or even a side dish.

OLIVE OIL ROASTED BABY EGGPLANT WITH RED PEPPER SALSA AND RICOTTA CHEESE

10 baby Eggplant
3 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Salt
15 oz whole milk Ricotta Cheese
1 teaspoon salt
1/2 teaspoon Black Pepper

SALSA
2 Red Bell Peppers – fire or oven roasted
1/2 cup Cilantro – finely chopped
2 tablespoons Garlic – finely minced
1/4 cup Extra Virgin Olive Oil
1 Lemon – zested
Pinch Salt
Few fresh Black Pepper grinds

Begin by washing and drying the baby eggplant, red peppers, cilantro, and lemon.  Preheat the oven to 425 degrees Fahrenheit.  Place the red peppers on a baking sheet and into the oven for 35 to 40 minutes.  While the peppers are roasting in the oven, start working on the eggplant.

On a clean cutting board, cut the eggplant in half lengthwise, and place them in a large bowl.  (I remove part of the eggplant stem that might burn in the oven.  See pic above.)  Add 3 tablespoons of olive oil and 1/2 teaspoon of salt.  Mix well.  Place the oiled eggplant cut side down on a baking sheet.

If the red peppers are done roasting, remove them, and place them in a bowl.  Cover them with plastic wrap for 10 minutes to keep the steam inside the bowl.  This will help remove the peel instantly.

Bring the oven temperature down to 350 degrees Fahrenheit, and place the eggplant in the oven for 30 to 35 minutes.

Finely chop the cilantro and finely mince the garlic.  Place them in a small bowl with the zest of one lemon, a pinch of salt and pepper, and 1/4 cup of extra virgin olive oil.  Remove the plastic wrap from covering the red peppers.  Peel and deseed the peppers.  Slice them into cubes, and place them into the bowl.  Stir the salsa to combine all the ingredients.

In another bowl, add the Ricotta cheese, and stir in 1 teaspoon of salt and 1/2 teaspoon of pepper.

When the baby eggplant slices are out of the oven, serve them in small plates or in one large serving plate.  If you choose to serve them into individual sides, as I did, then place a few baby eggplant in one small dish.  Make a quenelle, or football shaped dollop, out of a large spoonful of Ricotta cheese, and place it in between the eggplant slices.  Drizzle one or two small spoonfuls of the red pepper salsa over the eggplant slices.  With the assertively zesty and fresh flavor of the salsa, the mild flavor and creaminess of the Ricotta works well to bring balance to this delicious side dish.