Wednesday, May 18, 2011

Ravioli with Tomato Sauce

This recipe from The Food Network Magazine was delicious and a big hit with my husband. Their recipe calls for spinach ravioli, but you can use whatever frozen ravioli you like. I just used a regular cheese ravioli. Spinach would be good though and that is what I was going for, but my grocery store didn't have it.

2 tablespoons extra-virgin olive oil
1 ounce Italian salami, finely diced, or pulsed in a food processor
4 cloves garlic, minced
1 28-ounce can San Marzano plum tomatoes, drained, juices reserved (I love, love, love San Marzano tomaotes and use them all the time now.)
5 or 6 fresh basil leaves, plus more for garnish
Pinch of sugar
Kosher salt and freshly ground pepper
1 1/2 pounds frozen spinach-and-cheese ravioli
1 ounce ricotta salata or parmesan cheese, grated

Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.

Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

Per serving: Calories 482; Fat 20 g (Saturated 7 g); Cholesterol 60 mg; Sodium 1,007 mg; Carbohydrate 54 g; Fiber 7 g; Protein 25 g

In the background you'll see the delicious roast garlic I made to spread on good Italian bread. To roast garlic into spreadable yumminess, preheat an oven to 400 degrees. Cut the top of a garlic head off, so that the top of the cloves are exposed a bit. Drizzle with olive oil and season with salt and pepper. Wrap the garlic in foil and roast in the oven for 30 minutes.

Panko-Crusted Salmon

This is one of the best salmon dishes I've had in a long time. It must be something about the Panko bread crumbs that keeps the salmon super moist. This recipe is from Ina Garten's How Easy is That? cookbook.

2/3 cup Panko (Japanese bread crumbs)
2 Tbsps minced fresh parsley
1 tsp grated lemon zest
Kosher salt and black pepper
2 Tbsp olive oil
4 (6 to 8 ounce) salmon fillets, skin on (For the record, I remove the skin. I just don't like to deal with it. You can also ask your seafood department to remove the skin for you.)
2 Tbsps dijon mustard
2 Tbsps vegetable oil
Lemon wedges, for serving

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 tsp salt, and 1/2 tsp pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin-side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron or oven-proof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin. (If you decide to remove the skin. Skip this searing process. Just place the prepared salmon fillets on a pan and place in the oven.)

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temerature with lemon wedges.

Thursday, May 5, 2011

Shrimp and Chorizo Tapas

My friend Rachel gave me this recipe. She had made it at an "Around the World" party she hosted. It is really delish. I made it tonight for Cinco de Mayo. Although I think this dish is Spanish, not Mexican. But oh well, it's good nonetheless.

1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.