I made this lovely pasta dish for my family and they gobbled it up. You could substitute scallops or fish for the shrimp if you like. The key is to add a little pasta water to the pasta when you toss it with the sauce otherwise it is a little dry.
Shrimp Piccata Spaghettini
8 01 2018Comments : Leave a Comment »
Tags: capers, garlic, lemon juice, shrimp
Categories : Italian, Main Dish, pasta, Uncategorized
Cauliflower Crust Pizza
17 01 2017I had to make a low carb pizza for a friend of mine and I discovered this amazing Cauliflower Crust. I must admit I was a little skeptical when making it, but it turned out fantastic! Everybody gobbled it up. It is easy to make and so much healthier. I think it would be a great way to get kids to eat more vegetables.
Ingredients
- 1 head (Small Head) Cauliflower
- ¼ cups Parmesan Cheese
- ¼ cups Mozzarella Cheese
- ¼ teaspoons Kosher Salt
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Oregano
- ½ teaspoons Garlic Powder
- Red Pepper Flakes (optional)
- 1 whole Egg
- pizza sauce
- cheese for topping
- Any other pizza toppings desired
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Tags: cauliflower, cheese
Categories : Italian, Main Dish, Uncategorized
Tomato, Marjoram, and Fennel Sauce
7 09 2011
I made this sauce to go with a potato au gratin style dish, but my family forgot to use it. So the next day, I pureed it and used it on pasta and eggplant parmigiana. It was delicious. Everyone commented on the subtle licorice flavor and the nice pairing of the marjoram with the fennel. It is very simple to make and can be used on almost anything.
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Tags: fennel, garlic, marjoram, tomatoes
Categories : Italian, Sauces/salsas
Spring Vegetable Pasta Risotto Style
6 07 2011This was an interesting way of cooking pasta which I found in a Cook’s Illustrated magazine. Basically the pasta is cooked in the same fashion as risotto. I found it to be very flavorful and not too heavy. Try it with farfalle, penne, or campanelle.
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Tags: asparagus, leeks, pasta, peas
Categories : Italian, Main Dish, pasta
Lemon Thyme Risotto with Asparagus and Wild Mushroom Ragout
18 05 20113/4 oz. dried porcini mushrooms
8 oz. fresh shiitake mushrooms, sliced
8 1/2 cups vegetable stock
2 cups boiling water
1 lb medium asparagus, trimmed and cut into 1 inch pieces on the diagonal
1/2 small onion, finely diced
2 tbsp olive oil
2 cups Arborio rice, rinsed
1/2 cup dry white wine
2/3 cup finely grated Parmesan cheese
sea salt, to taste
freshly ground black pepper to taste
1 tbsp fresh thyme, minced
zest of 1 lemon
1 stick unsalted butter
3 garlic cloves, minced
1/2 cup frozen baby peas
1 tbsp minced chives
Comments : 1 Comment »
Tags: asparagus, mushrooms, risotto
Categories : Italian, Main Dish, Rice
Winter Squash Polenta with a Wild Mushroom Ragout
20 10 2010
My husband kept asking me to come up with some good polenta recipes. So I finally completed his request. This dish used up two winter squashes I had from my Mom’s garden. You can use Butternut, Acorn, Delicata or any other winter squash. Also, you can use any selection of wild mushrooms you like. This can be prepared ahead. Make the polenta and put in the baking dish and then refrigerate. Bake before serving. Saute the mushrooms ahead. Then add in the stock and cream before serving.
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Tags: mushrooms, polenta, squash
Categories : Italian, Main Dish
Perfect Pesto
7 07 2010
I was able to coax this recipe out of an Italian friend of mine. It is a great pesto recipe. Use it on its own or dilute with warm cream to make a creamy pesto. This is perfect to make during the summer and then freeze to have all winter long.
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Tags: basil
Categories : Italian, Sauces/salsas
Tomato and Basil Bruschetta Topping with EVOO Dark Chocolate Balsamic Vinegar
29 03 2010
Making Tomato and Basil Bruschetta
Serves 6
6 ripe plum tomatoes, seeded and chopped
2 tbsp chopped basil
1 – 2 tbsp EVOO Dark Chocolate Balsamic Vinegar
1 – 2 tbsp of one of EVOO’s extra virgin olive oils
2 tsp EVOO Basil oil
Sea salt and black pepper to taste
Fresh goat cheese (optional)
Put the chopped tomato and basil in a mixing bowl. Add in the Chocolate Balsamic Vinegar and olive oils. Mix gently. You can adjust the proportions to suit your own taste. Add in sea salt and black pepper to taste. Serve atop toasted crusty bread. An option is to spread a layer of goat cheese on the toasts before placing the Tomato Bruschetta topping on top.
Comments : 1 Comment »
Tags: tomatoes
Categories : Appetizer, Italian
Baked Polenta with Kabocha Pumpkin, Greens, and Sage
26 03 2010I love making polenta. It is easy and so versatile. If you make a big casserole of polenta, it can be made ahead and serves lots of guests. You really can’t go wrong. I had pumpkin and swiss chard and spinach to use up in my refrigerator so I came up with this dish. You could also use butternut squash and any braising greens you like. I added in a smoked gouda at the end which gave it quite a nice smoky flavor. My husband said it reminded him a little of bacon. Of course, if you want a milder flavor so that you can taste more of the sage, use shredded mozzarella instead. I wanted to feature EVOO’s Sage and Mushroom oil in this dish but I think the smoked cheese was too strong for it. I did roast the pumpkin in that oil and it gave off a great aroma. So I think I can refine this dish by taking out the smoky flavor and accenting more with the sage which goes so beautifully with winter squash. Read the rest of this entry »
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Tags: chard, pumpkin, spinach, squash
Categories : Italian, Main Dish, Vegetable side dish
Katherine
vegoutgourmet.com 