Italian Pasta Classics - Spaghetti with Shrimp, Lemon, Mint & Pecorino

Mint, lemon and chili together are a very classic Italian flavor combination. They also happen to work deliciously together with seafood. This incredibly easy and company-worthy Pasta dish is an excellent choice if you are looking for an entree that is zesty, light and comforting all at once. At well under 30 minutes to prepare (if you get the Shrimp cleaned in advance) it's also doable on a weeknight. I know Spaghetti with Shrimp, Lemon, Mint and Pecorino is definitely going to be a regular on our summer menu rotation. Try it today and buon appetito! 

Photo: NK

Spaghetti with Shrimp, Lemon, Mint & Pecorino
Serves 3 as an entree (or 4 lightly)
Lightly Adapted from Food & Wine

Ingredients:
1/4 lightly toasted Pine Nuts
1/2 Pound Spaghetti 
1/4 Cup Extra Virgin Olive Oil 
2 Garlic Cloves, halved
1/2 Pound Large Wild Shrimp, shelled, cleaned and cut in thirds (buy them cleaned to save time!) 
Kosher Salt
Pepper
Zest of one Lemon
1 Tablespoon Lemon Juice
1/4 Cup Chopped Mint, plus small leaves set aside for garnish
1 Cup grated Pecorino Romano
1 teaspoon jarred Calabrian Chili (we like Tutto Calabria) or substitute Crushed Red Pepper


Method: 
Prepare Pasta as directed in well-salted water. Reserve 1/2 Cup Pasta water, drain and set the Pasta aside. 

Meanwhile in a large skillet, warm 2 Tablespoons of the Olive Oil over medium low heat and add the Garlic Cloves. Cook, stirring until slightly golden, for about 5 minutes. Discard the Garlic. 

Sprinkle Shrimp with a little Salt and Pepper. Add them to the skillet and cook about 2 minutes until almost totally opaque. 

Add the Pasta, Water, Lemon Zest, Lemon Juice, 2/3 of the Pecorino Cheese, and the 2 remaining Tablespoons of Extra Virgin Olive Oil. Cook, tossing constantly until the sauce thickens nicely, about 2 minutes. Season with a bit more salt and stir in the Calabrian Chili.

Plate and garnish with remaining Pecorino, toasted Pine Nuts and Mint Leaves. Enjoy! 

Perfectly Paired - Israeli Couscous With Zucchini, Mint & Pomegranate

You know we love Israeli (also known as Pearl) Couscous because we feature a new recipe for it just about once a year (check out the latest HERE and HERE). Today's version of our trusty favorite side dish was inspired by a creation my BFF made during one our girls trips to the Catskills (read about that awesome smorgasbord HERE). 

Israeli Couscous with Zucchini, Mint & Pomegranate

Prepping the ingredients, Photo: NK

Her creation stood out to me because it ingeniously included tart and crunchy Pomegranate Arils - a great pairing with the peppery Arugula she mixed in - so good! Our version brings together some great Mediterranean and Middle Eastern flavors like Mint, Lemon, and of course, Pomegranate. Raw Zucchini is one of my favorite veggies, so we threw it together with a salty, firm cheese called Kashkaval. Pairing these ingredients rounds out the acidic components of the Couscous.  Feel free to use any kind of salty cheese you like (Feta or Ricotta Salata might be easier to find). Whatever you do, find a reason to make this couscous for yourself to bring a little excitement to even the most basic main. Enjoy! 


Couscous With Zucchini, Mint and Pomegranate
Serves 4

Ingredients:
1 Cup Israeli Couscous
2 Cups Water
2 Tablespoons Olive Oil
1 Large Shallot, very thinly sliced
3 heaping Tablespoons Fresh Mint Leaves, finely chopped
1 teaspoon Lemon Zest
4 Ounces Kashkaval Cheese or other firm, salty cheese, cut into a small dice
1/2 teaspoon Salt
1 small Zucchini, thinly sliced, then each round cut into fourths
1/2 Cup Pomegranate Arils (from about half a Pomegranate)

Zucchini, Photo: NK 

Method:
1. Heat oil over medium-low heat in a small sauté pan. Add shallots and cook, stirring until translucent slightly golden, about 6 minutes. 

2. Meanwhile, in a medium saucepan, toast the Couscous over medium heat, stirring, until some of pearls have become golden, 2-3 minutes. Add the Water and Salt, and bring to a boil. Cover and lower to a simmer. Cook 8-10 minutes until the liquids have dissolved. 

3. Turn off the flame and add Zucchini, Mint, and Lemon Juice. Allow to come to room temperature. 

4. When ready to serve, stir in Pomegranate Arils and Cheese cubes. Serve room temperature or 
chilled. 

Saying Goodbye To Summer - Two Simple Starters

We are counting down the days until fall is upon us, and there aren't many to go. Still, I can't help but feel that for me, there's really nothing like summer. When that pleasant warmth is in the air, the living really does seem easy, and as far as food, everything just tastes a little bit better. I'm sorry to see the season go. 

One of our favorite summer vistas, Photo: NK 

The number one thing I love about cooking and eating in summer is that the absolute simplest ingredients really seem to shine and require minimal fuss. This also means that entertaining becomes even more of a breeze. Picking ingredients at the height of freshness and ripeness is the key to cooking in any season (and Autumn's no slouch when it comes to amazing seasonal produce). 

So we're sending off Summer 2014 by highlighting two ingredients that peak in the month of September- Tomatoes (as we discussed in a recent post) and beautifully fragrant Honeydew Melons.We'll show you a pair of INSANELY simple serving ideas for these late season gems. 

Get them while you can because soon we'll be talking pumpkin everything! 

Here goes:

Tomato & Onion Stack, Steakhouse Style - This is how they serve the Tomato and Onion Salad at the iconic Brooklyn Steakhouse, Peter Luger. It's so easy to recreate at home using a bottle of their famous steak sauce, available in most grocery stores. 

Tomato & Onion Salad a la Peter Luger, Photo: NK

HOW TO:

Easy! Slice up super ripe Beefsteak Tomatoes and then cut equally thick rounds of Vidalia Onion or other White Onion. Layer as pictured, adding a very light sprinkle of Salt and Pepper a few times throughout. To finish, drizzle with Peter Luger Steak Sauce. I like to embellish this simple side with a quick sprinkle of Basil Ribbons, but the folks at Peter Luger serves this as-is and it's just great. Enjoy - and keep an eye out for our forthcoming post, Bringing the Steakhouse to Your House, where we explore the enumerable wonders of the Iceberg Wedge Salad. 

Next…

Honeydew Melon & Mint Appetizer  - (*pairs deliciously with a dry Rose)

A quick Melon starter. Unexpected and refreshing! Photo: NK 

HOW TO: For this incredibly easy and striking nibble, I like to slice long, thin wedges of Honeydew, and then slice them in half once more. Slice up some thin ribbons of Mint and sprinkle throughout. If your melon is perfectly ripe as it should be, this will be a light and refreshing way to kick off a meal. No one ever expects to see melon as a starter, but it's always a hit. If you prefer to be more traditional, throw some Prosciutto alongside this on the platter for a classic sweet/salty combo.  

And there you have it - two starters, both easy and delicious, as a farewell to a great season. May fall bring you many great meals ahead. Be sure to check back for plenty of seasonally inspired autumn eats. 

See you soon! 

Fast, Fabulous & Frozen - Apricot Mint Sorbet

Today's post is going to be really quick, just like this wonderfully refreshing sorbet for your high powered blender - coming to you just in time for the warm weather. If you're looking for a sweet, tart fix, why not whip up a frozen treat using beautiful in-season Apricots. Healthy though it may be, this dessert really delivers. The twist? Fresh Mint Leaves. Mint goes

Apricots - very delicious this time of year, Photo: NK

so well with sweet stone fruit; the combo is really surprising and makes for a very complex yet subtle flavor profile. 

I created today's speedy Sorbet recipe quite by accident. I had some leftover Mint leaves from our recent Gnocchi with Peas & Spring Herbs that I didn't want to waste. Then a week or so later, my bunch of Apricots I'd been looking forward to eating were ripening at a faster pace than I could enjoy them. Whenever fruits and herbs are at their peak, it's a great idea to freeze them in order to minimize waste. So I pitted and sliced up my Apricots, and weeks before that, to preserve my mint, I had placed three or four leaves in the bottom of each compartment of an ice tray before covering with water. Fast forward to the present day, and in rummaging through my freezer, the thought occurred to me that these two ingredients might just work wonderfully together.

A great way to store & preserve herbs, Photo: NK

Mint Ice Cubes make a fun addition to summer drinks, and in this case they provide a great way to add both ice and Mint to your blended creations. 

To recap: Make Mint Ice Cubes using 3 or 4 leaves of Mint in each ice cube compartment, cover with water and freeze!

Fast Apricot Mint Sorbet 

Serves 2

4 Mint Ice Cubes (see note above /with about 12 leaves of mint, three leave in each cube)

2-3 very ripe Apricots, pitted, cut into small slices and then frozen

2 teaspoons Agave, Honey, or other sweetener if your choice

1 Tablespoon Water (only if needed to thin out the consistency)

~Blend in a high powered blender until very smooth, scoop out, and serve immediately! 

Apricot Mint Sorbet is super healthy and delicious, Photo: NK 

For The One I Love - Gnocchi Piselli + Spring Herbs & Brown Butter

Today's spring pasta dish came to be thanks to an impromptu date night my husband and I had last week - a lovely evening dining at a charming, rustic Italian restaurant called Peasant in NYC's Nolita. While I savored an exceptional plate of cavatelli with broccoli rabe and sweet sausage, the mister was enjoying some very fluffy potato gnocchi with seasonal greens, fresh, plump spring peas, herbs, and a touch of rich brown butter. 
                                                   I was inspired. 

Gnocchi Piselli With Mint, Parsley & Brown Butter, Photo: NK

Our date continued with a long stroll through the West Village past some old haunts and even the church where we were married nearly four years ago. 

Photo Credit - Cody Raisig Photography

Whether it was the warm breeze or the waning glow of late spring sunlight barely hanging on at dusk, the evening, at least for me, was kinda magical. Pleasant thoughts of how so much can change in a short time frame flooded my mind, along with nervous apprehension for the new and exciting chapters that lay ahead. But most of all, I found myself silently giving thanks for the person I was walking beside, the special guy reliving all these great memories with me, block by block.  

One bag of gnocchi later, and I was ready to create something springy and delicious as an homage to that memorable night, and of course to feed my favorite diner, who by this time was looking a bit forlorn with hunger. Lucky thing that this meal would be ready in about 15 minutes! I had decided to play off the deliciously simple Italian comfort classic that my mom used make me all the time - Pasta Piselli, or pasta with peas (and sometimes ham or pancetta), one of many happy food memories made possible by my mother. 

I hope you enjoy my Gnocchi Piselli with Herbs and Brown Butter. It's sort of a rustic, hand-minced, deconstructed pesto that includes bright green peas and a little brown butter rather than oil. My husband helped me come up with what I think is the pretty clever move of flash-warming the frozen peas as you drain the pasta water through a colander (resulting in even more time savings).  To finish, I added a smattering of pignoli nuts plus some grated Parmigiana cheese. And there you have it - Delicioso! if I do say so myself.

Gnocchi Piselli With Spring Herbs & Brown Butter
Serves 2  
Ingredients:
1/2 Pound Potato Gnocchi (or pasta of your choice! Orecchiette works well) 
2 Tablespoons Salted Butter
1/4 Cup loosely packed Mint Leaves + more for garnish 
1/2 Cup Loosely packed Parsley
1 Cup Frozen Organic Peas
1 Tablespoon toasted Pignoli Nuts, Optional
Grated Parmigiana Reggiano Cheese, Optional 
Salt & Pepper 

Method:
1. Bring a pot of salted water to a boil for the Gnocchi. 

2. As the water boils set 2 Tablespoons of Salted Butter into a medium sauté pan over medium flame. Allow butter to melt undisturbed until it becomes golden and brown solids begin to form. Swirl it carefully and turn off the flame.

3. Combine Mint and Parsley on a cutting board and chop them into the finest mince you can muster. Practice those knife skills!

4. When water comes to a boil add the Gnocchi and allow to boil until the Gnocchi float to the top of the water. Time the cooking, and two minutes before the Gnocchi should be done, add the Frozen Peas! They will unfreeze and tenderize in the pasta water. 

5. Set aside a little bit of pasta water in a cup, then gently pour finished Gnocchi and Peas through a colander in your sink. 

6. Next, put a very low flame under the pan with the brown butter. Carefully pour the Gnocchi and Pea mixture over the brown butter. Sprinkle all over with the minced Parsley and Mint, and toss the pasta gently until evenly coated with butter and herbs.

7. Add a few shakes of Salt and some Black Pepper.

8. Plate the Gnocchi and top with optional add ins such as: a sprinkle of toasted Pignoli Nuts (or Pistachios would be great too) and grated Parmigiana Reggiano. Garnish with Mint Sprigs and enjoy!

Veggies: Haute to Homestyle - Mushroom "Bacon" BLTs & Zucchini Crudo with French Feta

Sure, it happens to be Meatless Monday, but today's post is just an everyday celebration of vegetables and all the wonders they possess.  

Zucchini Crudo Marinated in Lemon, Chili, & Mint Topped with French Feta, Photo: NK 

 
"Vegetarian" the cuisine, not just the lifestyle, has really caught on, and that, as they say, is a good thing. From enterprising chefs to the everyday cook, so many are on board with the idea that vegetables, when treated right, can hold all the delicious appeal and decadence of an omnivore plate.

My Sister-in-law's delicious Tomato, Basil and Feta Salad, Photo: NK

Summer's an ideal time to incorporate more vegetables into your diet.

Tomatoes (technically a fruit, but we'll look the other way) are especially delightful right now and will play a supporting role in a meatless

Portobello Mushroom "BLT" with Dill Mayonnaise. 

Looking for an elegant veg side dish? 


Zucchini Crudo with Chili, Lemon, Mint and French Feta is just the thing. 


I hope you enjoy both our Haute and Homestyle Veggie Recipes:  

Marinating the Zucchini Ribbons, Photo: NK 

HAUTE: 

Today's Zucchini Crudo is a great option if you are looking for an elegant yet exciting veggie side. It's packed with flavor thanks to Lemon Juice and Zest, super spicy Thai Chilies, and fresh Mint. A sprinkling of French Feta chunks (French Feta is milder than Greek Feta) add some nice, round saltiness and cool the spiciness of those Thai Chilies. 




Be sure to allow this dish to marinate about a half hour to an hour before serving. It looks pretty stunning on the plate and tastes amazing if you like big bold flavors on your Vegetables. 


YUM. 


Zucchini Crudo with Chili, Lemon, Mint and French Feta

Thai Chilies and Zucchini Ribbons, Photo: NK

Serves 3-4 as a small salad or side 

Ingredients:
1 to 1.5 Large Zucchini, sliced into very thin ribbons on a mandoline (about 20 slices)

1/8 Cup Extra Virgin Olive Oil

1 or 2 Small Thai Chilies (depending on your spice tolerance), minced.

Zest of 1 Lemon

2 teaspoons Lemon Juice

7 Mint Leaves, finely minced + a few sprigs for garnish 

1/8 teaspoon Sea Salt

Black Pepper to taste

4 Ounces French Feta, cut into small cubes

Method: 

French Feta, Photo: NK 

1. Lay the Zucchini Ribbons In a leak-proof container with a top. 

2. In a small bowl, combine Oil, Chilies, Lemon Zest, Lemon Juice, and minced Mint Leaves. Stir in the Salt and Pepper. Pour the dressing over the Zucchini Ribbons and seal the lid. Shake well in several directions until all Ribbons are coated. Allow to sit a half hour to an hour. 

3. When ready to serve, arrange about 5 slices of Zucchini in small bundles across each plate. Drizzle with any leftover dressing from the container. Scatter with French Feta and garnish with extra Mint Sprigs. Enjoy! 


HOMESTYLE:
Our yummy and vegetarian friendly BLT adapted from a clever recipe in the latest Food & Wine is super satisfying. We changed up the Richard Landau's ingenious original recipe just a bit by using more accessible Portobello Mushroom Caps instead of King Oyster Mushrooms. Also, I got the idea to spike my faux "Bacon Mushrooms" with a healthy pinch of Spanish Hot Smoked Paprika to achieve something a bit more like smokey Bacon flavor. In a final tweak, I created a Dill Mayo (I love the brightness of Dill) rather than the (I'm sure delicious) Basil Mayo that Landau employs. 

Tip- Real Bacon is salty so don't skimp on the Salt in this recipe. It makes the flavors come alive. 

Portobello Mushroom Vegetarian "BLT" With Dil Mayonnaise
Adapted from Chef Richard Landau of Vedge in Philadelphia/As published in Food & Wine
Serves 2

Portobello Caps, Dill, Tomatoes, Photo: NK 

Ingredients:
4 Slices Country White Bread, toasted

2 Tablespoons Olive Oil

1 large and very ripe Beefsteak Tomato, sliced into rounds

1.5 - 2 Large Portobello Mushroom Caps, very thinly sliced

1/4 Light Mayonnaise (or Vegan Mayo if you prefer)

1 heaping Tablespoon finely chopped Dill, plus sprigs for garnish

1/2 teaspoon Hot Smoked Spanish Paprika

Sea Salt & Freshly Ground Pepper

4 Leaves Specialty Lettuce - we prefer Red Oak Leaf Lettuce


Method: 
1. Combine Mayonnaise and finely chopped Dill in a small bowl and set aside. 

2. In a very large skillet or grill pan, heat 2 Tablespoons Olive Oil over medium heat until shimmering. Swirl to coat. Lay the Portobello Mushrooms into the pan in a single layer in the pan. Keep in mind they will shrink considerably. Allow Mushrooms to cook about 5 minutes until very golden.  Flip the Mushrooms to the other side and cook another 4 minutes. Remove to paper towel to drain off oil.

3. Immediately sprinkle the mushrooms with Salt and Pepper to taste, and finish by sprinkling all over with the Hot Smoked Spanish Paprika.  

4. To assemble Sandwiches, spread 2 slices of toasted Bread with the Mayonnaise/Dill Mixture. Top each with as many Tomato slices as you like (we went with two thick slices per sandwich). Sprinkle the Tomatoes with a good pinch of Salt. Add the even amounts of the Mushroom Slices and then top with two slices of Lettuce per sandwich. Top the Sandwich with the other bread halves. Garnish with Dill Sprigs, serve and enjoy!

Portobello Mushroom "BLT" with Dill Mayonnaise, Photo: NK 

See? Two delicious dishes - no meat needed! My husband, the original "Bacon Boy" as we call him, ate this sandwich with no complaints. I know he'd prefer Bacon but I told him that he too must suffer for my art. We hope you enjoy these meat-free dishes that go from everyday to elegant in a snap. 
Don't forget to eat your veggies! 

Meatless Monday - Pistachio Basil Pesto with Scallions

Our Italian food mood continues with today's Meatless Monday recipe - a stellar yet simple pasta dish adapted from one of my favorite restaurants, Frankies Spuntino (check them out HERE). With two NYC locations, proprietors Frank Castronovo and Frank Falcinelli have, for nearly a decade, turned out tasty Italian small plates by focusing on fresh, local ingredients and un-fussy preparations. My Mom and I discovered their Carroll Gardens Brooklyn location, Frankies 457, soon after it opened and well before it became so darn popular. To think ... we used to be able to waltz right in.

Orecchiette with Pistachio Basil Pesto and Scallions, Photo: NK

What's great about today's plate? Orecchiette with Pistachio Basil Pesto and Scallions is brightly flavored, easy, and casually elegant. It's as perfect as an appetizer as it is as a main course and even tastes great at room temperature if you'd prefer it to be more like a pasta salad. Even better, this dish is a good way to use leftover Basil (which we happened to have plenty of from our last dish of Pappa al Pomodoro HERE). Frankies' original recipe uses an equal amount of Mint rather than Basil. Feel free to try both ways of making it depending on which herbs you have on hand! 

Orecchiette with Pistachio Basil Pesto and Scallions
Serves 2 
Adapted from Food and Wine/Frank Castonovo and Frank Falcinelli of Frankies Spuntino 

Bright Green Pistachios, Photo: NK 

Ingredients:
1/3 Cup Roasted, Salted Pistachios, shelled
2 Scallions cut into 2 inch lengths, stacked alongside eachother and julienned

Scant 1/4 Cup Olive Oil
3 Tablespoons roughly chopped Basil Leaves
1 large Garlic Clove, minced
1/4 Cup Parmigiano Reggiano, grated
1/2 Pound Orecchiette Pasta
Salt 
Black Pepper

Method:

Set a pot of lightly salted water to boil. 

In a small food processor, process the Pistachios until coarsely chopped.  

Processing the Pistachios, Photo: NK 

Next, add the Olive Oil, Basil Leaves, and Garlic. Pulse about 10 times to combine. 
Transfer Pesto to a bowl and stir in the Parmigiano Cheese. Fold in the julienned Scallions and set aside.

Once water comes to a boil, cook the Orecchiette according to instructions (usually 10 minutes for al dente). When Pasta is cooked, drain into a colander over a bowl, and reserve a 1/4 cup of the Pasta Water.

Adding the Cheese and Scallion, Photo: NK 

Return drained Pasta to the pot over a low flame. Stir in the Pesto/Scallion Mixture and the Pasta Water. Continue to cook over low heat for a minute or two, tossing, until Pesto has coated the Pasta fully and the liquids thicken. Taste for seasoning and add a pinch of Salt - this will really make the flavors pop.  

Plate, and optionally sprinkle with a bit of Parmigiano Cheese and some Black Pepper.

Enjoy!
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