Friday, September 29, 2017

Salmon Fettuchine Alfredo

Ingredients
  • 8 oz / 250g dried fettuccine
  • 3 tbsp unsalted butter
  • 1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
  • ½ cup heavy cream (Note 2)
  • ¾ cup freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
  • ¼ teaspoon salt
  • Good grind of black pepper
  • 6-7 oz / 180 - 200g hot smoked salmon fillet , flaked (Note 5)
Garnish
  • Fresh parsley (optional)
  • Extra Parmigiano Reggiano
Instructions
  1. Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
  2. Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
  3. Add the shallots and sauté for 2 minutes or until tender.
  4. Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
  5. Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
  6. TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
  7. Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet. (Note 7)
  8. Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
Recipe Notes
1. What is referred to as shallots in America are called Eschallots in Australia. They look like tiny onions, but usually slightly longer. The flavour is stronger and sweeter than onions. You can substitute with brown or white onions - around ¼ cup finely minced onion (you need more because onion is not as strong).

2. You can substitute with light cream for a lighter option. But it isn't the same!

3. Parmigiano Reggiano is a type of parmesan and is only made in Italy. The flavour is deeper, nuttier and stronger and even a little bit sweet. It is more expensive than parmesan cheese. You can substitute with parmesan cheese, but I really think that if there is ever a time to splurge on Parmigiano Reggiano, it's on a dish like this!

4. It is key that the Parmigiano Reggiano is FRESHLY and FINELY grated. Otherwise it won't melt into the cream and you'll end up with grainy sauce. Store bought grated cheese is too grainy, even from good delis. Trust me, I've made that mistake before.

5. Hot smoked salmon comes in fillets in vacuum sealed packets in the refrigerator section of supermarkets. It is already cooked.

However, you can make this with normal cooked salmon too. To do this, just sprinkle the salmon with salt and pepper, heat a little oil in a skillet over medium heat and cook the salmon for around 8 minutes, or until just cooked through. Then flake and use per the recipe.

6. However long the pasta packet suggests as the cooking time, subtract 1 minute for al dente because the pasta will continue cooking with the sauce. My fettuccine packet says 12 minutes so I boil it for 11 minutes.

7. You need a deep fry pan to cook pasta because the pasta is tossed with the sauce to emulsify (magic that happens with starch in pasta is cooked a bit with the oil in the sauce) which makes the pasta extra glossy, thick and rich. This is a key Italian tip for making amazing pastas!

If you don't have a large deep fry pan, use a very large pot.

8. The sauce should be silky smooth and a thin film should cling to each strand. The pasta should not be drowning in sauce. If the sauce goes gluey because you overcooked it or the heat is too high, just add a touch more of the pasta water (i.e. the extra mug of water you reserved) and it will go back to silky smooth.

Sunday, September 10, 2017

Sheet Pan Shrimp Fajitas

·        1 1/2 pounds of shrimp, peeled and deveined
·        1 yellow bell pepper, sliced thin
·        1 red bell pepper, sliced thin
·        1 orange bell pepper, sliced thin
·        1 small red onion, sliced thin 
·        1 1/2 tablespoons of extra virgin olive oil
·        1 teaspoon of kosher salt
·        several turns of freshly ground pepper
·        2 teaspoon of chili powder
·        1/2 teaspoon of garlic powder
·        1/2 teaspoon of onion powder
·        1/2 teaspoon of ground cumin
·        1/2 teaspoon of smoked paprika
·        lime
·        fresh cilantro for garnish
·        tortillas, warmed

1.     Preheat oven to 450 degrees.
2.     In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
3.     Toss to combine.
4.     Spray baking sheet with non stick cooking spray.
5.     Spread shrimp, bell peppers and onions on baking sheet.
6.     Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
7.     Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.

8.      Serve in warm tortillas.

Sunday, September 03, 2017

Crockpot Philly Cheese Steak Sandwiches

  • 2 green peppers, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced or pressed
  • 2 - 2 1/2 lbs. thinly sliced steak (I used top round)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 envelope dry Italian dressing mix
  • 1 cup water
  • 1 beef bouillon cube
  • 6 slices of provolone cheese
  • 6 hoagie rolls

  1. Place all the ingredients in the Slow Cooker (except for the cheese and rolls).
  2. Cook for 6-8 hours in the slow cooker on low.
  3. Scoop out the meat/veggies into the rolls.
  4. Place the rolls on a cookie sheet and top with a slice of cheese per sandwich (cut in half)
  5. Broil for about 5 minutes or until the cheese is nice and bubbly.
  6. Dip the sandwiches in the leftover juice.

Chicken Parmesan Casserole

  • 4 boneless chicken breasts (about 2.5 pounds), cubed and fully cooked
  • 1 to 1.5 jars of marinara sauce
  • ½ cup shredded or grated Parmesan cheese
  • 1 pound fresh mozzarella cheese, sliced as thin as possible
  • 2 cups panko or whole wheat bread crumbs
  • 3-4 tablespoons olive oil
  • Fresh, chopped herbs (I use basil...about 1/4 cup or so) 
  • salt and pepper, to taste

  1. Preheat oven to 350 degrees.
  2. Grease an 9X13 casserole dish with cooking spray.
  3. Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
  4. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
  5. Sprinkle the seasoned breadcrumbs over the top.
  6. Bake for about 45 minutes or until golden on top and bubbling on the sides.