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Tag: shallots

Pasta with Tomato Sauce Mozzarella and Basil

This is my daughter’s all time favorite pasta dish- works for me as it is super easy to make. The key is to make your own tomato sauce with fresh cherry tomatoes. Try this for meatless Monday!

  • 4 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Add the tomatoes, oil and salt to a saucepan and cook on medium low heat with lid on for 30 minutes or till the tomatoes are soft and mushy. Transfer to a food mill or processor. Keep the sauce aside.

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 large shallots, chopped
  • 4 garlic cloves, chopped
  • ½ pound any pasta, cooked al dente with ½ cup pasta water set aside
  • 1 cup fresh basil, shredded
  • 1 cup fresh mozzarella, roughly chopped
  • Salt

Heat a wide frying pan with the butter and olive oil. Add the shallots and garlic and sauté on medium low heat for 5 to 7 minutes. Add the sauce and salt to taste. Simmer on low heat for about 10 minutes. Add the cooked pasta, pasta water, basil and the fresh mozzarella. Mix well and cook till the cheese melts about half way. Taste for seasonings and serve immediately.

Spinach Polenta with Short Ribs

I have now made a few polenta dishes where I have added a bunch of different ingredients to make them a bit different. I realized that polenta is like any other starch and I can go crazy with all the different aromatics or vegetables I can add to it.

In this case I was making the short ribs and wanted to keep it simple and serve it on top of polenta. Both my husband and I love polenta. My daughter on the other hand, is not a big fan. In fact the last time I made it, she asked not to give it to her ever again. I am okay with her not wanting to eat polenta- she is such a good eater and everyone has a few things they don’t like- although I can’t think of a thing I would have on that list.

Anyway, I started with shallots and garlic and added baby spinach. I then added chicken broth and milk. The polenta was made in no time. I topped it with some cheese and that was it. I made it simple for myself by adding baby spinach to the starch- I didn’t have to make a salad or a vegetable on the side.

The polenta was delicious with the short ribs- creamy and earthy with the rich meat.

  • 5 ounces baby spinach
  • 2 tablespoons extra virgin olive oil
  • 2 small shallots, chopped
  • 2 garlic cloves, chopped

Heat a large frying pan with the olive oil. Add the shallots and garlic. Saute on medium heat for 3 to 4 minutes. Add the baby spinach and sauté till it is wilted and cooked down. Keep aside.

  • 1 cup fine polenta
  • 1½ cups chicken broth
  • 1½ cups milk
  • Salt
  • ½ cup Parmigiano Reggiano cheese, grated

Add the liquids to the spinach mixture and bring to a boil. Add salt and the polenta. Cook according to instructions on the polenta package. Add the cheese and serve.

Brussels Sprouts with Chorizo

I have to eat brussels sprouts on Thanksgiving- it is a must. I like them best roasted till they are nutty and yummy. This particular one of course has Latin flavors- chorizo to be specific. I like the Mexican style chorizo, which is the fresh and uncooked variety. I love the yummy garlic and paprika flavor of this sausage. It enhances any dish to a new level. I have been making brussels sprouts with walnuts and a cream sauce. This one is a bit different- it includes pecans and the delicious sausage. It is a very simple dish to put together and all the prep work, including cutting the brussels sprouts, shallots and pecans. You can do it the day before and put the dish together in the morning. It can be reheated right before you sit down to eat. Enjoy!!

  • 1½ pounds Brussels sprouts, cut in half
  • 4 garlic cloves, unpeeled
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Spread on a lined baking sheet. Drizzle the olive and sprinkle the salt and pepper. Mix well and bake for about 20 to 25 minutes. Squeeze the garlic out and keep aside.

  • 4 ounces fresh chorizo, casing removed and crumbled
  • 1 tablespoon olive oil
  • 2 medium shallots, sliced
  • ½ cup toasted pecans, chopped
  • 2 teaspoon red wine vinegar
  • Salt
  • Pepper
  • 2 tablespoons parsley, chopped

Add the chorizo and olive oil into a large frying pan. Saute for 2 minutes and add sliced shallots. Saute until soft, about 4 to 5 minutes on medium heat. Add the roasted garlic and sprouts. Add the pecans and vinegar. Add salt and pepper and garnish with parsley.

Roasted Mushrooms with Mascarpone

I served these with the steak I posted yesterday. I feel I have figured out the secret to steak house mushrooms- mascarpone cheese! They make the yummiest mushrooms you will ever taste.. Okay, so they are not super figure friendly but thats okay. Have them once in a while and don’t have the whole platter and you will be fine…

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 2 cups Shiitaki mushrooms, stems off and cut in quarters
  • 2 cups Cremini mushrooms, stems off and cut in quarters
  • 2 medium shallots, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons salt
  • 3 tablespoons mascarpone cheese
  • ½ cup parsley, chopped

Heat a large frying pan with the butter and oil. Add the mushrooms and sauté on high heat for 8 to 10 minutes till they show color. Add the shallots, garlic and salt. Saute for another 3 to 4 minutes on medium heat. Add the mascarpone cheese and sauté for another 2 to 3 minutes. Check for seasonings and garnish with parsley.

Cauliflower and Sausage Pasta

This is one great, yummy way to use the pesto from yesterday. The dish is easy to make and was done in no time…

  • 2 tablespoons extra virgin olive oil
  • 2 to 3 sausage links, whichever ones you like, casings taken off and crumbled
  • 2 medium shallots, chopped
  • 2 cups cauliflower florets
  • ½ pound cooked pasta, with pasta water to spare (about ½ cup)
  • ½ to ¾ cup broccoli rabe and parsley pesto
  • Salt

Heat a frying pan with the olive oil. Add the sausage and cook on a medium high heat, breaking the meat with the back of a wooden spatula for 2 to 3 minutes or till the meat is golden brown. Add the shallots and cauliflower. Saute on medium heat for 4 to 5 minutes till the cauliflower is golden brown. Turn heat to low and cover with lid for 5 minutes or till the cauliflower is cooked through. Remove lid and add the cooked pasta. Mix well. Turn heat off and add the pesto and ½ cup pasta water. Mix well and check for seasonings. Add salt and serve.

Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto

This was delicious risotto, especially since I served it with my world famous braised short ribs! I would recommend this for the holidays. People will be very impressed with this dish. It is quite easy to make, especially since you can make the puree a day ahead.

Butternut Squash Puree

  • 1 pound butternut squash, peeled and cut into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Add the squash to a lined cookie sheet. Add the oil, honey, rosemary, thyme, salt and pepper. Mix well and roast for 30 to 40 minutes or till the squash is tender to the touch. Process till smooth in a processor. Take out and keep aside.

  • 2 tablespoons extra virgin oil
  • 1 tablespoon butter
  • 2 large shallots, minced
  • 2 cups Arborio rice
  • ½ cup white wine
  • 1 cup butternut squash puree
  • 4 to 6 cups chicken stock, hot
  • ½ cup grated Parmigiano-Reggiano
  • Salt
  • ½ cup parsley, chopped
  • Freshly ground black pepper

Add the oil and butter into a medium saucepan and sauté the shallots until translucent and soft. Add the rice and stir until the rice is coated with oil and butter and gets translucent, 3 to 4 minutes. Add white wine and stir over medium heat until all liquid is absorbed. Add the butternut squash puree, stir to combine. Add the chicken stock in ½ cup increments. Allow the stock to absorb while stirring. Repeat this process with each addition of stock. Add enough stock so that the rice is cooked al dente and slightly creamy. Stir in the cheese and salt. Mix well and check for seasonings. Serve with braised short ribs or any other protein.

Cod Cilantro Curry

I love making fish curries- especially in warm weather. It doesn’t take very long to cook and before I know it, I have a super healthy meal for my family.

I bought some frozen cod from Trader Joes and was trying to figure out what to do with the filets. I usually buy fresh, especially if I am simply sauteing it on the skillet. For curries, I find the frozen variety works really well.

For this dish I decided to make a green mixture out of cilantro and fenugreek leaves. I also made a spice mix that mimicked the same flavors- I used, coriander seeds, fenugreek seeds and a dash of black peppercorns for a little kick.

It is a great idea to brown the fish briefly, take it out and then saute the veggie mixture- this technique ensures a delicious fish flavor throughout the dish. I added some coconut milk and chicken broth. I had a delicious fish curry in no time. I served it with a spiced polenta… recipe to follow tomorrow….

  • 1 to 2 pounds Cod, cut into 2 inch pieces
  • 1 teaspoon turmeric
  • 2 teaspoons salt

Marinate the fish with turmeric and salt in a medium bowl. Mix well and keep refrigerated for 2 to 3 hours.

Spice Mix

  • ½ teaspoon fenugreek seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon black peppercorns

Toast the spices until aromatic. Let cool and grind in a spice grinder.

  • 2 tablespoons extra light olive oil
  • 7 to 8 curry leaves
  • 1 cup cilantro
  • ¼ cup dried fenugreek leaves
  • 2 medium shallots, chopped
  • 1 inch ginger, grated
  • Juice of a lemon
  • 1 can coconut milk
  • ½ cup chicken broth
  • Salt

Blend cilantro, fenugreek leaves, shallots, ginger and lemon juice in a blender. Keep aside.
Heat a deep saucepan with the olive oil. Pat the fish dry with paper towels and brown on both sides- about 30 seconds on each side. Take the fish out and keep aside. Reheat the same pan and add the curry leaves. Saute for ten seconds on high heat. Add the cilantro mixture and sauté on medium heat for 2 to 3 minutes. Add the spice mix and sauté on medium heat for a minute. Add the coconut milk and chicken broth. Mix well and bring to a boil. Cook for 2 to 3 minutes. Add the fish and cook on a simmer for 2 to 3 minutes or till the fish is fully cooked. Taste for seasonings and add salt if necessary.
Serve with spiced polenta.

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