7 May 2014 Easy Shrimp Scampi

Easy Shrimp Scampi

May 7, 2014 By

Updated January 17, 2022

The other night, the fridge was sort of bare but I had a pound of large shrimp so decided to use a few pantry ingredients to make a quick shrimp scampi.

I like to use elephant garlic as it’s milder than standard garlic and won’t completely overpower this dish. I’d say if you’re calorie-conscious and trying to not use all the butter listed in this recipe, don’t really bother with this one – it’s meant to be an indulgence!

I served the dish with a half of a pound of cooked linguini that I tossed in the sauce at the last minute. Would be good with rice or just steamed vegetables also.

Ingredients:

  • 6 tablespoons unsalted butter
  • 1 elephant garlic clove (or 8 regular garlic cloves), minced
  • 1 pound large-jumbo shrimps, peeled and deveined
  • Juice of 2 lemons, about ¼ cup
  • ½ cup clam juice or vegetable/chicken broth
  • Dash of Worcestershire sauce
  • ½ tsp. paprika
  • ¼ cup Italian breadcrumbs
  • 2 Tbsp. olive oil
  • ½ tsp. each salt and freshly-ground black pepper

Directions:

  1. Preheat oven to broil.
  2. Melt butter in a medium ovenproof skillet over medium heat. Add garlic and cook, stirring, until lightly golden, 3 – 4 minutes. Add shrimps and cook until well coated with butter and garlic, 1 to 2 minutes. Add lemon juice, clam juice (or broth) and Worcestershire sauce. Bring to a boil, cover, reduce heat to medium-low and simmer for 2 minutes.
  3. Uncover the skillet and sprinkle the shrimps with paprika. Transfer skillet to broiler and broil until shrimps are lightly browned and cooked through, 5 minutes.
  4. Remove skillet from broiler, top with breadcrumbs and drizzle with oil. Return skillet to broiler and broil until breadcrumbs are lightly browned, about 2 minutes. Season with salt and pepper; serve immediately.

Serves 2 as entrees or 4 as starters.

Recipe adapted from this Martha Stewart recipe.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , , , ,
22 April 2014 Strawberry Rhubarb Crumb Top Pie

Strawberry Rhubarb Crumb Top Pie

April 22, 2014 By

Rhubarb PieEver since my grandma cut stalks of rhubarb from her garden, peeled them, sprinkled some sugar on them and fed them to my sister and me as kids, I’ve had this love for the spring vegetable.

FruitsThis pie truly covers all bases, slight tartness from the rhubarb, sweetness from the strawberries, flaky crust and great texture from the crumb top. Don’t be intimidated to try this pie because of the pie crust, the following recipe calls for a crust made in the food processor that’s a breeze to make….or, just get a store-bought crust!

Sugared Fruit

Sugared Fruit

Crumb Top Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 3 Tbsp. granulated sugar
  • Pinch of salt
  • 6 Tbsp. cold unsalted butter, cut into small cubes

Pie Ingredients:

  • 9” Pie crust, unbaked
  • 2 Tbsp. all-purpose flour
  • 4 cups rhubarb, cut into ¾” pieces
  • 2 cups strawberries, halved (or quartered if large)
  • 1 cup granulated sugar
  • 2 Tbsp. cornstarch
  • ¼ tsp. salt

Crumb Top Directions:

  1. In a medium bowl, combine the flour, light brown sugar, granulated sugar and salt.
  2. Using your fingertips, incorporate the butter with the flour until large clumps form. Chill, covered, until ready to use.

Crumb Top

Crumb Top

Pie Directions:

  1. Place pie crust in a 9” pie plate and refrigerate for one hour.
  2. Preheat oven to 400 degrees.
  3. In a large bowl, toss the rhubarb and strawberries with the sugar, cornstarch and salt. Let sit for 15 minutes then pour into pie crust. Sprinkle crumb top mixture over the berries/rhubarb.
  4. Place pie on a foil-lined rimmed baking sheet and place in oven. Reduce heat to 375 degrees and bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool before serving.

8 servings.

Adapted from this recipe.

Filed Under: American, Desserts, Fruits, Vegetables Tagged With: , , , , ,
7 April 2014 Caprese Salad for #MeatlessMonday

Caprese Salad for #MeatlessMonday

April 7, 2014 By

CapreseI know it’s not technically a “recipe” but wanted to share my fresh and delicious caprese salad made with yellow cherry and kumato tomatoes. Just think the yellow and greenish/purple looks beautiful and I had super fresh Mozzarella so paired perfectly with a drizzle of Greek olive oil and reduced balsamic vinegar. 

Just a simple, fresh and delicious entry for #MeatlessMonday!

Cheers,

Veronique

Filed Under: American, Cheese, Entrees, Italian, Starters, Vegetables, Vegetarian Tagged With:
2 April 2014 Cocktailing at the New Jersey Wine & Food Festival

Cocktailing at the New Jersey Wine & Food Festival

April 2, 2014 By

Christopher James

Christopher James

Last weekend’s New Jersey Wine & Food Festival at Crystal Springs was THE event to attend for all things…well, wine and food-related. While I enjoyed partaking in the various food and wine activities, one session I truly appreciated was the Local Craft Cocktails session conducted by Mixologist Extraordinaire Christopher James of The Ryland Inn.

The 2013 winner of The Iron Shaker competition created five craft cocktails that were simply outstanding. For those of you who’ve not had the pleasure of enjoying a Chris James-created cocktail, make a point to go visit him at The Ryland Inn in Whitehouse Station. Chris serves up the very best drinks I’ve ever had and puts a great deal of thought into the ingredients he uses including juices, bitters and even the ice. The locally-made booze Chris used in the cocktails was:

  • Dutch’s Sugar Wash Moonshine from Pine Plans, NY
  • Brooklyn Gin from Warwick, NY
  • Laird’s AppleJack from Scobeyville, NJ
  • Widow Jane Bourbon from Brooklyn, NY
  • Bootleggers 21 Vodka from Roscoe, NY

Spring Sparkler in Flute

Spring Sparkler in Flute

While all five drinks were stellar, here’s one you’ll enjoy as the weather warms up a bit:

Spring Sparkler

Ingredients:

  • 2 ounces Brooklyn Gin
  • ½ ounce Campari
  • ¾ ounce lemon juice
  • ¾ ounce simple syrup
  • 1 dash Dutch’s Prohi-bitter

Directions:

  1. Shake all the ingredients and strain into a chilled flute.
  2. Top with 1½ ounces brut Champagne.
  3. Garnish with a horse’s neck of lemon peel.

Cheers to well-made cocktails and artisan mixologists like Chris.

Veronique

Filed Under: Cocktails, Other Neat Things Tagged With: , , , , ,
24 March 2014 Maple Fondue

Maple Fondue

March 24, 2014 By

Maple FondueAnother simple yet tasty maple recipe to help celebrate sugaring season. This fondue is great with fruit and other products typically served with chocolate fondue.

Recipe is courtesy of my aunt, Francoise.

Ingredients :

  • ½ cup maple syrup
  • 2 Tbsp. corn starch
  • 2 cups light cream
  • Fruits for dipping

Directions :

  1. In a heavy, medium pot over medium heat, simmer the maple syrup for 5 minutes until slightly thickened. Set aside for later use.
  2. In a small bowl, combine the corn starch with 3 tablespoons of cold light cream.
  3. In another medium pot, bring the rest of the light cream to a simmer over medium-high heat.
  4. Add the hot cream to the maple syrup and whisk over medium heat until fully combined. Raise the heat to medium-high and once the maple/cream mixture comes to a simmer, add the corn starch mixture. Whisk until thickened, about 3 minutes.
  5. Place the maple mixture in a fondue pot over a heat source and serve with various fruits.

Serves 6 people.

Filed Under: Canadian, Desserts, Fruits, Maple Syrup Tagged With: , ,
22 March 2014 Tangy Maple Dip

Tangy Maple Dip

March 22, 2014 By

Maple DipEvery year, I feature some maple recipes at the start of maple season in Quebec. I have fond memories of going to the sugar shack growing up and each year, I engage my family and friends in sharing maple recipes with me for the blog. This one is from my aunt, Francoise.

Ingredients:

  • 1 cup tomato catsup
  • 1 cup vegetable oil
  • ½ cup maple syrup
  • 1 Tbsp. dry mustard
  • 1 celery stalk, diced
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 2 Tbsp. green relish
  • 2 Tbsp. lemon juice
  • 1 Tbsp. flat leaf parsley, chopped

Directions :

  1. Put all the ingredients in a blender and process for 1 minute, or until smooth.
  2. Refrigerate for at least an hour or overnight – the dip will thicken as it sits in the fridge.

Makes about 2 ½ cups.

Filed Under: Canadian, Maple Syrup, Sides, Starters Tagged With: , ,
17 March 2014 Meatless Bolognese Sauce

Meatless Bolognese Sauce

March 17, 2014 By

Portobello

Portobello

I’m not 100% sure my grandma would approve of me using her meat sauce recipe to create a meatless version, but it’s deeply-flavored and satisfying with pasta, gnocchi and in a lasagna. Perfect for #MeatlessMonday.

Ingredients:

  • ¼ cup oil
  • 1 large onion, chopped
  • 5 celery ribs, diced
  • 1 garlic clove, minced
  • 8 large Portobello mushrooms, small diced
  • 1 ounce dried porcini, ground to a powder
  • ½ Tbsp. red pepper flakes
  • 1/8 tsp. ground cayenne pepper
  • ½ Tbsp. chili powder
  • 1 bay leaf
  • salt & pepper
  • ¼ tsp. cloves
  • 1 tbs. sugar
  • 1-20 ounce can tomato juice
  • 1 small can of tomato paste
  • 1-28 ounce can Italian-style tomatoes, chopped

Grinding Porcini

Grinding Porcini

Directions:

  1. Sauté onion and celery in oil for 5 minutes in a large saucepan over medium-high heat. 
  2. Add garlic and sauté another minute. 
  3. Add the Portobello and sauté for 5 minutes. Add the porcini powder, the spices and sugar and cook 1 minute. 
  4. Add tomato juice, paste, and Italian-style tomatoes. Season with salt and pepper to taste. Simmer the sauce over medium-low heat, stirring occasionally, for 30 minutes. Re-season with salt and pepper if needed.

Makes 8 servings.

Filed Under: American, Entrees, Italian, Mushrooms, Vegetables, Vegetarian Tagged With: , , , ,
16 March 2014 Individual Chocolate Challah Bread Pudding

Individual Chocolate Challah Bread Pudding

March 16, 2014 By

Bread Soaking

Bread Soaking

Challah Bread

Challah Bread

Rich buttery Challah bread, egg custard and chocolate – what could be better? To make this delicious bread pudding a bit more elegant for a recent dinner party, I baked it in individual ramekins.

Ingredients:

  • 4 Tbsp. butter, softened
  • 1 pint half-and-half
  • 1 pint heavy cream
  • 1 cup granulated sugar
  • 1 cup semi-sweet chocolate chips
  • 8 large eggs
  • 2 tsp. pure vanilla extract
  • 1 loaf unseeded, day old Challah bread, cut into 1-inch cubes
  • ½ cup dulce de leche

Unbaked Bread Pudding

Unbaked Bread Pudding

Directions:

  1. Preheat oven to 350 degrees.
  2. Butter eight 4.5-ounce ramekins.
  3. In a medium saucepan, bring the half-and-half, cream and sugar to a slow boil over medium heat. Remove from the heat and add chocolate. Whisk until the chocolate has melted.
  4. In a separate bowl, whisk the eggs and vanilla extract. Gradually add the warm cream mixture to the eggs and whisk until completely combined. Add the bread cubes to the custard and push them down to ensure they’re covered. Allow the bread to soak up the custard for 30-45 minutes.
  5. Ladle the custard and bread into the ramekins. Place the ramekins on a baking sheet and bake in the preheated oven for 30 minutes.
  6. To serve, drizzle dulce de leche onto the bread puddings and top with a scoop of ice cream.

Serves 8.

Filed Under: American, Chocolate, Desserts, Eggs, French Tagged With: , , ,
11 March 2014 Signature Drink – Transatlantic Fizz

Signature Drink – Transatlantic Fizz

March 11, 2014 By

Porto DrinkThe warm breezes of Spring are right around the corner and with them, come thoughts of cool, refreshing cocktails. Jonathan Pogash, The Cocktail Guru, has created just the right spring cocktail using Sandeman Porto that I’m sharing to brighten your nearby spring.

Ingredients:

  • 2 oz. Sandeman Founder’s Reserve Porto 
  • 1 oz. Avión Blanco tequila 
  • 3/4 oz. almond syrup 
  • 1 oz. G.H.MUMM Cordon Rouge 
  • 2 strawberries, chopped

Directions:

  1. Muddle the strawberries in the fresh lime and almond syrup. Add the tequila and Sandeman with ice and shake well. Strain over ice into highball glass (or other tall glass of choice). Top with champagne and stir briefly.
  2. Garnish with a slice of strawberry on rim of glass. Serve with traditional Portuguese toasted almonds.
Filed Under: Cocktails Tagged With: , ,

Easy Mardi Gras Beignets

March 4, 2014 By

Photo by Eat with Dan

Photo by Eat with Dan

Mardi Gras is the perfect excuse to make a batch of soft, pillowy beignets. My issue with ‘standard’ beignets recipes is that they involve yeast and getting just the right warm water temperature. Who really wants to go through that on a week day?

This recipe is one that everyone can be successful with as all the ingredients get combined then fried. I know oil and frying can be intimidating, but with a heavy, deep pot, it’s a breeze.

Ingredients:

  • 2 tsp. baking powder
  • 1 cup all-purpose flour
  • 1 pinch Kosher salt
  • 1 ½ tsp. granulated sugar
  • 1 cup whole milk ricotta cheese
  • 2 eggs, beaten
  • ¼ tsp. pure vanilla extract
  • 2 quarts vegetable or canola oil for frying
  • ¾ cup confectioners’ sugar

Directions:

  1. In a medium saucepan, combine the baking powder, flour, salt and granulated sugar. Add the ricotta cheese, beaten eggs and vanilla and whish until combined. Stir over medium-low heat for 2 minutes – batter will be sticky. Refrigerate for 30 minutes.
  2. Heat the oil in a heavy, deep Dutch oven or pot until a deep-fry thermometer reaches 375 degrees. Oil should come no higher than a third of the depth of the pot. Taking this precaution will alleviate the risk of overflowing.
  3. Add the confectioners’ sugar to a medium paper bag.
  4. Drop tablespoonful of batter into the hot oil, 4 or 5 at a time, ensuring oil remains at 375 degrees. Fry the beignets until golden brown, about 3 or 4 minutes.
  5. Add hot beignets to the paper bag and shake to cover in confectioners’ sugar – the more sugar on the beignets, the better.

Makes 3 dozen beignets.

Filed Under: American, Desserts Tagged With: , ,
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