Author: bridgete

Categories
-appetizers Shrimp

Buttered Prawns with Tomatoes and Olives

  • 4 plum tomatoes, peeled and deseeded, cut into 4-6 wedges16 medium-large green (raw) prawns, peeled and deveined50g unsalted butter, softened
  • 1/2 teaspoon dried chilli flakes
  • 50g Kalamata olives, pips removed, sliced
  • 20ml arak, Pernod or white wine
  • 3 cloves garlic, thinly sliced
  • 2 tblsp parsley, finely chopped

Place a large frying pan over high heat.  When hot, add 1 tablespoon of butter and the prawns, and saute for 2 minutes, shaking the pan, until the prawns become opaque but are not yet cooked.


Add the tomatoes, chilli and olives to the pan.  Cook for another 2 minutes.  The prawns should be just cooked.


Add the arak or white wine, and simmer for 1 minute.  Add the remaining butter, garlic and parsley.  Stir until the butter is incorporated.  The sauce will still be a bit runny.


Serve immediately with bread to mop up the delicious sauce.

Categories
Pasta Shrimp

Shrimp Bolognese

  • ½ small fennel bulb, roughly chopped
  • ½ small onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • ½ teaspoon red-chile flakes
  • 1 ⅓ pounds/600 grams peeled, raw king prawns or extra-jumbo shrimp (or use the largest shrimp you can find)
  • ⅓ cup plus 1 tablespoon/90 milliliters olive oil
  • 1 lemon, finely shaved to get 5 strips of peel and squeezed to get 1 tablespoon juice
  • 3 tarragon sprigs (about 5 grams), plus 1 tablespoon chopped leaves for serving. Note: I omitted this entirely and decorated the top of the dish with finely chopped chives.
  • 3 ½ tablespoons tomato paste
  • ¼ pound/120 grams cherry tomatoes, finely chopped
  • Salt and black pepper
  • ⅓ cup plus 1 tablespoon/90 milliliters Pernod (or a similar anise liqueur)
  • 2 cups/500 milliliters vegetable stock
  • 12 ounces/320 grams dried tagliatelle pasta

Add the fennel, onion, garlic and chile flakes to the bowl of a food processor and pulse about 10 times, until more finely chopped. Add the shrimp and pulse another 10 times, until finely chopped. (Don’t process too much. You don’t want the shrimp to turn to a paste. Smaller shrimp will require less pulsing, though.)

Add 1/3 cup/70 milliliters oil to a large sauté pan set over medium-high heat with the lemon peel and tarragon sprigs. Gently fry for 2 minutes, then add the shrimp and fennel mixture. Fry, stirring every now and then for about 10 minutes, or until the shrimp have released and then reabsorbed their liquid.

Add the tomato paste, tomatoes, 1 1/4 teaspoons salt and a very generous amount of black pepper and fry for 4 minutes, stirring every now and then until the tomato paste becomes thick and sticky and begins to brown. Carefully pour in the Pernod and let it bubble away for 1 minute (it may flame).

Add the stock and 1 tablespoon lemon juice, turn the heat down to medium and simmer gently for 15 minutes, lowering the heat if it is bubbling too much. Discard the tarragon sprigs and lemon peel.

Meanwhile, cook the pasta per package instructions until al dente, then drain well and add to a large bowl. Pour over the sauce and toss together well. Transfer to a platter and drizzle over the remaining tablespoon/20 milliliters oil. Finish with plenty of pepper and the chopped tarragon or chives and serve.

Categories
-appetizers Fish

Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Sauce:

  • 1 cup finely chopped unpeeled English hothouse cucumber
  • 3/4 cup mayonnaise
  • 3 tablespoons prepared white horseradish
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh chives

Fish cakes:

  • 3 tablespoons olive oil plus more for frying fish cakes
  • 3 medium carrots, peeled, finely chopped
  • 1 2/3 cups finely chopped leeks (white and pale green parts only)
  • 2 large eggs
  • 6 tablespoons unsalted matzo meal
  • 1 3/4 teaspoons coarse kosher salt
  • 3/4 teaspoon ground white pepper
  • 18 ounces skinless whitefish fillets, cut into 1-inch cubes
  • 1 9-ounce skinless salmon fillet, cut into 1-inch cubes
  • Lemon wedges
  • Fresh Italian parsley sprigs

For sauce:

Step 1

Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.

For fish cakes:

Step 2

Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#;233 until soft but not brown, about 15 minutes. Cool in skillet.

Step 3

Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.

Step 4

Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.

Step 5

Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.

Step 6

Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.

Categories
Desserts

Christmas Sugar Cookies

  • 3/4 cup (170g) unsalted butter, slightly softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg*
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)
  • 2 and 1/4 cups (281g) all-purpose flour 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  1. Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely harden. If enjoying right away and hardened icing isn’t a concern, you’ll only need about 4 hours to make these.
  2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  3. Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet, cover lightly, and refrigerate for at least 1-2 hours and up to 2 days. Chilling is mandatory.
  5. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  6. Bake for 10-12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. No need to cover the cookies as the cookies cool.
Categories
-appetizers Vegetarian

Spinach Artichoke Cups

  • Cooking spray1 
  • (10-oz.) package frozen spinach, defrosted and chopped1 c. 
  • canned artichoke hearts, drained and chopped4 oz. 
  • cream cheese, softened1/4 c. 
  • sour cream1 1/2 c. 
  • shredded mozzarella1/4 c. 
  • grated Parmesan2 
  • cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper1 
  • tube crescent dough
  1. Preheat oven to 375°. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, sour  cream, 1 cup mozzarella, Parmesan, and garlic. Season with salt and pepper. 
  2. On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.
  3. Bake until pastry is golden and cheese is melted, about 15 minutes.
Categories
Soup Vegetarian

Potato-Leek Soup with Toasted Nuts and Seeds

  • 3 large leeks
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • ¼ cup (½ stick) unsalted butter
  • 3 celery stalks, chopped
  • Kosher salt, freshly ground pepper
  • 1 russet potato, peeled, chopped
  • 5 cups (or more) low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tablespoon olive oil
  • ¼ cup almonds, chopped
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon coriander seeds, crushed
  • Pinch of sugar
  • ¼ cup crème fraîche

Step 1

Trim dark green leaves from leeks; discard all but 2. Tuck thyme, rosemary, and bay leaves inside leek leaves; tie closed with kitchen twine. Thinly slice light and pale-green parts of leeks.

Step 2

Heat butter in a large heavy pot over medium-high. Add celery and sliced leeks and season with salt and pepper. Cook, stirring, until leeks begin to soften, about 5 minutes. Reduce heat to medium-low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25–30 minutes (this long, slow cooking draws maximum flavor out of the vegetables). Increase heat to medium-high, add potato and 5 cups broth, and bring to a boil. Reduce heat and simmer, stirring occasionally, until potato is very tender, 10–15 minutes. Let cool slightly. Discard herb bundle and any herbs that may have fallen out while cooking.

Step 3

Working in batches, purée leek mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.

Step 4

Pour soup back into pot and add cream. Thin with broth, if needed. Taste and season with salt and pepper; keep warm.

Step 5

Heat oil in a small skillet over medium. Add almonds, sunflower seeds, and coriander seeds and sprinkle sugar over; cook, stirring, until nuts and seeds are golden, about 4 minutes. Transfer nuts to paper towels to drain; season with salt and pepper.

Step 6

Serve soup topped with crème fraîche and nut mixture.

Step 7

Do ahead: Soup and nut mixture can be made 4 days ahead. Let soup cool; cover and chill. Store nut mixture airtight at room temperature.

Categories
-appetizers -sides Vegetarian

Roasted Brussels Sprouts With Warm Honey Glaze

  • 1½lb. brussels sprouts, trimmed, halved
  • ¼cup extra-virgin olive oil
  • ½tsp. kosher salt, plus moreFreshly ground black pepper
  • ¼cup honey
  • ⅓cup sherry vinegar or red wine vinegar
  • ¾tsp. crushed red pepper flakes (optional)
  • 3Tbsp. unsalted butter
  • 3scallions, thinly sliced on a diagonal
  • 1tsp. finely grated lemon zest

Step 1

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Step 2

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Step 3

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Step 4

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Step 5

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Categories
-appetizers Shrimp

Shrimp Cocktail

  • Ice
  • 6 c. water
  • 2 tbsp. kosher salt
  • 2 tbsp. granulated sugar
  • 1/2 small onion, peeled and halved
  • 1 tbsp. small bunch parsley, divided
  • 2 lemons, divided
  • 2 lb. shrimp, peeled and deveined

FOR THE COCKTAIL SAUCE

  • 1/2 c. mild chili sauce, such as Heinz
  • 1/2 c. ketchup
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. horseradish
  • 1 tsp. Worcestershire sauce
  • 2 dashes hot sauce, such as Tabasco
  • 1/4 tsp. celery salt

DIRECTIONS

  1. Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges.
  2. In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot. 
  3. Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice.
  4. Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined. 
  5. Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley. 
Categories
-sides Vegetarian

Horseradish Mashed Potatoes

  • 4 large russet potatoes, peeled and chopped 
  • Kosher salt 
  • 1/2 c butter, plus more for serving
  • 1/2 c. milk
  • 1 c sour cream
  • 3 tbsp. prepared horseradish
  • Freshly ground black pepper
  • Freshly chopped chives, for garnish
  1. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. 
  2. Meanwhile, in a small saucepan over medium heat, melt butter with milk until warm. Pour mixture over potatoes and stir until creamy. Stir in sour cream and horseradish then season with salt and pepper. Transfer potatoes to a serving bowl and top with a pat of butter. Season with more pepper and garnish with chives before serving.
Categories
Fish

Bok Choy and Salmon

  • 2 heads of baby bok choy, each cut lengthwise into 6 wedges
  • 4 salmon fillets
  • 2 tablespoons fresh orange juice
  • 1 green onion, thinly sliced
  • 1 tablespoon hoisin sauce (soy sauce, peanut butter, honey, vinegar, sesame oil, garlic, miso paste, black pepper)
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon finely grated orange peel
  • 3/4 teaspoon cracked coriander seeds
  • 1/4 cup fresh parsley leaves

Step 1

Preheat oven to 220c (425°F).

Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish.

Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally.

Sprinkle with salt and coriander. Top with parsley. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely.

Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.