Linguine with Prawns

linguine with prawns December 31 2017I made this on New Year’s eve and served it with a glass of white wine. Happy New Year!

Serves 3 -4

Ingredients:

12 shrimp (26/30 per pound size)

1 1/4 cups water

1 Tb olive oil

1 onion, chopped fine

1 large bell pepper, chopped

3 cloves garlic, thinly sliced

1 tsp dried oregano

1 tsp dried basil

1 tsp sugar

28 oz can crushed tomatoes

8 oz can tomato sauce

1/4 tsp red pepper flakes

several grinds black pepper

3/4 tsp salt, to taste

8 oz bottle clam juice

1/4 cup chardonnay or other dry white wine

14 oz can artichoke hearts in water

4 cups baby spinach

To cook linguine:

8 – 10 oz linguine pasta (depending on how hungry your guests are)

1 gallon boiling water

Garnish:

3 Tb pine nuts (approximately)

1/2 cup minced cup parsley

3 Tb finely grated Parmesan

Directions:

Defrost shrimp if using frozen shrimp.

Bring 1 1/4 cups water to boil in a small pot. Peel shrimp and add shells to the boiling water. Let cook for 15 minutes.

While shells are cooking, boil 1 gallon water in a large pot.

Dice onion, bell peppers and thinly slice garlic. Heat oil in a heavy pot and stir fry the onions and bell peppers until soft. Stir in sugar, garlic, oregano and basil.

Add tomatoes and tomato sauce. Strain shrimp-shell broth into the larger tomato can and swish it around to get all the tomato juices out, then pour into the smaller can and do the same, and then add to the pot. Stir in clam juice, red pepper flakes and black pepper. Bring to a boil, then simmer while you finish preparing the other ingredients, about 10-15 minutes.

Slice the artichoke hearts into quarters and add to the sauce. Stir in the shrimp.

Stir in the linguine and a bit of salt to the boiling water, lower heat to medium and cook according to package directions.

Wash and mince the parsley and wash the baby spinach.  Stir in the white wine and baby spinach to the sauce. Drain the linguine and place on each plate. Spoon sauce over the linguine. Garnish with parsley, Parmesan and pine nuts. Mange!

 

 

 

 

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Kale Kalamata Salad

curly kale

Curly kale fresh from the farmer’s market pairs wonderfully with Kalamata olives. Massage the raw kale with vinaigrette to break down the cell walls and toss in some carrots and Parmesan for sweetness. Sprinkle with pine nuts and cherry tomatoes and you have a pretty, Mediterranean-themed salad. (Vegans can omit the Parmesan and still enjoy!)

kale salad

1 head of curly kale

Dressing: 2 Tb olive oil
1 ½ tsp balsamic vinegar
1 Tb brine from olives
¼ tsp dried oregano
a few grinds black pepper

10 pitted Kalamata olives
2 Tb freshly grated Parmesan cheese
1 large carrot, peeled and shredded
4 tsp pine nuts
12 cherry tomatoes, halved

Tear kale off of stems and into bite size pieces. Rinse several times, and spin dry in salad spinner. Whisk dressing together and massage kale with dressing and olives until it turns dark and is roughly 1/3 the original size. Add Parmesan and massage into kale. You can let it sit a few hours to let the flavor develop.
Just before serving, mix in grated carrot. Place on plates. Sprinkle with pine nuts and cherry tomatoes halves.

Eggplant Crockpot Pasta Sauce

served with Parmesan and basil

ingeredients

The last 10 minutes of San Francisco’s Heart of the City Farmers Market are filled with vendors shouting “$1 a bag!” which is how I ended up lugging home 2 bags of eggplant and a huge bag of tomatoes home on the Bart train!

We’re in the middle of one of those rare but scorching Bay Area heat spells, so I decided to use my Crockpot to cook the eggplant and veggies instead of roasting them in the oven. Although not as toothsome as roasting, they came out tasty and ready to mix with penne or rigatoni pasta.

chopped vegetables

Ingredients:
A very large bag of tomatoes. It’s fine if they’re a little soft, and that’s what you’re going to get with bargain bag tomatoes anyway.
5 long Italian eggplants and 4 small globe eggplants
1 ½ small onions, (or one large onion)
2 bell peppers (or a bag of frozen sliced bell peppers).
5 large mushrooms
6 spicy chicken Italian sausages (you can use sweet if that’s too spicy for you)
8 garlic cloves, smashed and chopped
Parmesan rind
4 bay leaves,
Sprig of rosemary
1 Tb oregano
1 ½ tsp salt
A few grinds black pepper
1 Tb of olive oil
1 Tb red wine
1 Tb of sugar

Add after cooking sauce:
1 can artichoke hearts
1 fresh bunch of basil
1 cup freshly grated Parmesan cheese

2/3 pound of penne or rigatoni pasta

Chop the vegetables and sausage and add the other ingredients in the first list to the Crockpot. I went to the trouble of dipping the tomatoes in boiling water and peeling them, but it’s not really necessary to do that.

in the crock pot

Cooked sauce in the Crockpot

I started the sauce after work and let it cook all night. (You can also start yours in the morning and cook it all day.) I was a little worried that there wouldn’t be enough liquid to cook it properly, but in the morning I realized that the vegetables had released plenty of liquid. I removed the Parmesan rind, which had given up its flavor to the sauce.

I added a can of chopped artichoke hearts. I chopped half the bunch of fresh basil I had bought at the farmers market and stirred it in with the freshly grated Parmesan. I let it sit in the fridge until dinner time so the flavors would develop.

At dinnertime, I boiled 2/3 of a pound box rigatoni pasta  and mixed it together with the sauce. I chopped up the rest of the fresh basil and sprinkled it on top with more Parmesan. This made 9 meals. Yay for leftovers!

layered with Parmesan

layered sauce with Parmesan

Marinated Eggplant

marinated eggplant dishThis delicious Italian-style eggplant is marinated in olive oil, Meyer lemon and a touch of balsamic, with garlic and oregano. It makes an excellent side-dish for Italian food.

Make the dish a day before serving and marinate overnight in the fridge. Serve at room temperature.

eggplants3 medium or 4 small globe eggplants

1/4 cup kosher salt

1 leek

1/4 cup plus 2 Tb garlic infused olive oil

1/2 cup extra virgin olive oil

12-oz jar Italian-style roasted red bell peppers

1 cloves garlic, minced fine

1 Tb balsamic vinegar

several grinds black pepper

1/2 tsp sea salt

2 tsp dried oregano

2 slices Meyer lemon (from blossom end)

Finely grated peel of Meyer lemon

Juice of Meyer lemon

chopped eggplant with leeksCut the eggplants at different angles into 2 inches pieces. Each piece should have skin on it. Put them on a rack above a rimmed baking pan, such as a jelly-roll pan. Sprinkle the salt evenly over the eggplant. Let it sit for 30 minutes. You will see it sweat. This improves the texture of the eggplant and is supposed to make it less bitter.

While eggplant is sweating, heat the oven to 350º F. Cut the white part of the leek length-wise and then into 1 ” pieces. Soak in a salad-spinner, then rise thoroughly. Spin until dry. Grease a roasting pan with 2 TB garlic infused olive oil and add leeks.

After eggplant sweats for 30 minutes, briefly rinse the pieces in the basket of the salad spinner, then spin, and pat dry with a paper towel. Add to the leeks in the roasting pan. Pour in the rest of the garlic oil and toss so that all the eggplant is coated with oil. Bake for 25 minutes at 350º F. Turn off the oven and let the baking dish sit in the oven until it is cool, about an hour. The eggplant and leeks should be very tender. Transfer to a deep casserole dish. Add olive oil, balsamic vinegar, garlic, salt, pepper and oregano. Cut two thin slices of lemon from the blossom end (opposite the stem end), then cut each in half and set aside. Finely grate the peel of the rest of the lemon, then juice it. Add peel and juice to the eggplant.

Pour the jar of roasted peppers into the eggplant, then fish out the peppers and slice them in half cross-wise, then into strips length-wise and stir into eggplant. Place the lemon slices on top.

Let the eggplant sit at room temperature. Adjust seasonings. Refrigerate for about 24 hours, then let sit at room temperature for a few hours before serving.

Fantastically Fresh Tomato Sauce

DSC03130This is truly the best tomato sauce I have ever tasted. The recipe comes from our Roman airbnb house guest, Cinzia. She made it simply with fresh tomatoes, sliced onion, olive oil and a few basil leaves. I added a bit of garlic, bay leaf and fresh oregano. We used Phat Beet’s farmer’s market tomatoes along with some dry farmed tomatoes from Monterey Market here in Berkeley. But it would be good even with grocery store tomatoes.

Makes 2 cups sauce:

8 ripe medium tomatoes

1 Tb olive oil

1/3 medium onion, sliced. We used a purple onion.

½ tsp kosher salt to taste

3 cloves garlic

1 bay leaf

5 leaves of fresh oregano

10 small leaves basil (or 4 large leaves, cut up)

???????????????????????????????Fill a medium pot half-way with water and bring to a boil. Wash the tomatoes and de-stem them using a paring knife, then plop them into the boiling water. Boil for 3 minutes, and then drain in a colander to cool a few minutes.

???????????????????????????????While cooking the tomatoes, slice the onion.

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While tomatoes are cooling, pour oil into the same pot, heat a minute, and then add sliced onion and salt. Stir with a wooden spoon over medium heat until onion softens. Mince the garlic and stir in.

DSC03134Put tomatoes in a food processor with a steel blade, and pulse until the tomatoes become liquefied.

DSC03139Stir tomatoes into onions. Let sauce cook for a few minutes, and then add bay leaf and fresh basil and oregano. If you are using large basil leaves, tear them up first. Cover pot and let cook for 20 minutes, stirring occasionally.

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Kasha Varnishkes with fresh herbs, mushrooms and peas

???????????????????????????????Kasha Varnishkes is a traditional Russian-Jewish dish of kasha and farfelle (buckwheat groats and bow tie pasta). I dressed up my mom’s recipe with fresh herbs, mushrooms and freshly shelled peas.

toasting kasha

toasting kasha

Did you know that buckwheat is gluten-free because it is a fruit? Kasha is the roasted buckwheat seed (groat). Buckwheat has many health benefits including lowering blood pressure, and cholesterol, is low-glycemic, and is a good source of protein and magnesium.

Did you know that even though farfelle is called bow tie pasta, it is named for farfella, which means butterfly in Italian!

Ingredients:

1 large pot of salted water

8 oz farfelle (bow-tie pasta)

1 cup kasha (toasted buckwheat groats)

1 egg

1 Tb olive oil

1 small onion

1 ½ cups mushroom

1 tsp minced rosemary

¼ tsp minced thyme

¼ tsp dill weed

2 1/4 cups Roz’s Jewish Chicken Soup or use vegetable broth for a vegetarian version. If you want to use prepared broth, salt the kasha to taste.

½ – 1 tsp salt to taste, depending on saltiness of the broth.

A few shakes or grinds of black pepper

1 bay leaf

1 tsp lemon juice

2 cups shelled English peas (you can substitute frozen peas)

1 Tb chopped Italian parsley

Directions:

Heat a large pot of salted water to boiling

Heat broth to boiling in a heavy, medium saucepan.

While you are heating the liquids, prepare the kasha:

Sauté onion in olive oil over low heat about 10 minutes until soft,

While the onion is cooking, mix kasha with a beaten egg in a bowl until the kasha is coated. Toast kasha in a dry non-stick frying pan, stirring with a wooden spoon until the grains separate.

Toast kasha in a dry non-stick frying pan, stirring with a wooden spoon until the grains separate.

???????????????????????????????Add mushrooms to onions, cover and cook another 3 minutes until mushrooms begin to soften. Stir in herbs and cook another minute, then add the toasted kasha.

Pour kasha mixture into hot broth; add bay leaf, lemon juice and pepper.  Salt it to taste. Cover and cook over medium-low heat for 12 minutes until most liquid is absorbed. Stir in fresh peas in the last 7 minutes. If you choose to use frozen peas, stir them in at the last 4 minutes.

While kasha is cooking, cook pasta for 10 minutes in salted water. Drain and Stir into cooked kasha. Extra broth from the kasha will act as gravy. Stir in chopped parsley.

Vegetable Broth

vegetable brothPerfect to make for the vegetarian cousins for my Seder’s matzo ball soup, or great as a base for Minestrone soup, mushroom barley soup, kale and white bean soup, borscht,  or other veggie soups. It smells fantastic while cooking.

vegetables3 medium leeks

1 bunch celery, outer stalks and leafy tops

1 onion

4 cloves of garlic

3 carrots

2 sprigs fresh rosemary

1 Tb thyme (fresh or dried, depending on the season)

1 tsp each dried dill weed, oregano,

4 bay leaves

1 – 2 Tb salt

several grinds black pepper

Boil 6 cups of water in a large pot.

soaking leeksDiscard root end off of leeks. Slit leeks down the middle several times, then chop crosswise. Place them in a salad spinner and fill it with water. Let soak while chopping other vegetables. Then lift basket and discard dirty water. Repeat 2 more times, rubbing leeks to loosen dirt, then rinse thoroughly.

Rinse onion, trim top and tail, then cut into large chunks, including the skin for its lovely golden color. Peel the bitter skin from carrots and chop roughly. (I sometimes use dried but edible baby carrots instead). Pull outer stalks from celery and discard the dirty bottoms. Rinse well and chop roughly. Cut leafy tops from the inner stalks and rinse and chop roughly. Smash garlic in a molcajete or mortar and pestle to remove shell, and chop.

cooking brothAdd all vegetables and seasonings to boiling water and let boil for ½ hour. Transfer to a crock pot and let cook all day or night, depending on when you begin.

Strain broth through a sieve and adjust salt. The broth freezes well, so put in several containers for future use.