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March 15, 2013March 15, 2013

Celebrate St Patty’s Day with Authentic Irish Food from Good Food Ireland

Just in time for St. Patrick’s Day, Good Food Ireland (www.goodfoodireland.ie), the first-ever, all industry network driving food tourism in Ireland, offers the perfect online destination to shop, plan a food trip, obtain great Irish recipes and learn about authentic Irish food experiences. Good Food Ireland sets criteria for the “best in class” of Irish food and products and has created the Good Food Ireland Approved Provider status. There are over 450 Approved Providers that ensure consumers that all products and services meet the standards. At the newly redesigned website, www.goodfoodireland.ie you can:

Plan a food journey to Ireland via “My Food Trip.” This feature is supported by a host of information including locations and details about hotels, restaurants, cookery schools, producer experiences, markets and festivals as well as an ongoing calendar of events. In addition, there’s the opportunity to meet the people behind the products. The feature allows the user to create, save and share their favorite food trip around Ireland. It’s like a wish list for the user when they come to Ireland.
Shop for authentic Irish products at Good Food Ireland’s online store where Good Food Ireland Approved Provider foods are available for purchase 24-7 (LIVE early March 2013). All products are the highest quality food the island has to offer and include: Kilbeggan Organic Porridge, Ditty’s Oatcakes, Irish Farmhouse Cheese, Ballymaloe Relish, Burren Smoked Irish Salmon, Seymour’s Traditional Irish Shortbread and more.
Find and create delicious contemporary Irish dishes at home with recipes from Ireland’s top chefs including Ed Cooney, Executive Head Chef of Dublin’s five star The Merrion Hotel, and a chef for the Obamas when they were in Ireland and Maurice Keller, Good Food Ireland Ambassador Chef. Some of the recipes include Bircher Muesli made with Irish Porridge Oats, Traditional Irish Stew, Brown Bread and Salmon Fishcakes.

“St. Patrick’s Day is the perfect time to learn about Ireland’s secret gems — its locally produced ingredients, great food and great people,” says Margaret Jeffares, founder and managing director of Good Food Ireland. “Good Food Ireland was created to make it easy for food lovers everywhere to travel to Ireland and to experience our bounty first-hand, but even if you can’t do that, we now offer some of our finest products, bearing the Good Food Ireland Approved Provider seal, here in the U.S. and are happy to share delicious recipes that can be enjoyed not only on St. Patrick’s Day but every day.”

I had the opportunity to meet the Good Food Ireland’s Ambassador Chef Maurice Keller, TV Personality Clodagh McKenna and Founder Margaret Jeffares at Dean & Deluca flagship store in Soho in New York City earlier this week for a special cooking demo and tasting event of some of their authentic Irish foods.

Below are some great photos of the event and the tasty Irish goods that I sampled, available at www.goodfoodireland.ie or at Dean & DeLuca:

Chef Maurice Keller and Founder Margaret Jeffares

Ditty's Celery & Sea Salt — Ditty’s Celery & Sea Salt

Ditty's Irish Oatcakes — Ditty’s Irish Oatcakes

Ditty's Irish Oatcakes & Dubliner Irish Cheese — Ditty’s Irish Oatcakes & Dubliner Irish Cheese

Kilbeggan Irish Porridge & Seymours Biscuits

Dubliner Irish Cheese & Ballymaloe Relish on Oatcakes

Good Food Ireland also shared their recipe for the amazing Salmon Fishcakes and Irish Porridge so you can make some Irish goodies yourself for St Patty’s Day! enjoy.

Salmon Fishcakes

Ingredients:

2 shallots finely chopped
1 lb Salmon Filleted and skinned
Kerrygold Butter 1 Tablespoon
Dry White Wine 5 fl oz
Chopped Parsley 1 Tablespoon
Mashed Potatoes – no cream no butter

For the Coating:

2 Tablespoons Plain Floor
2 Eggs
2 oz soft white Breadcrumbs

Instructions:

Pre-heat oven to 200c/400f gas 6

Butter and season a tray. Sprinkle with the shallots and sit the salmon on top. Drizzle with white wine and season with salt and pepper. Cover with foil and bake in the oven for 8-10 minutes – the salmon should be firm to touch but still pink in the middle.

Sit the salmon in a colander over a pan to collect all the juices.

When all the juices have drained, place in a small pot and reduce on a stove to a nice syrup consistency.

Break up the salmon into flakes, add the syrup and chopped parsley, then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook – Deep fry at 180c/ 350f for 4-5 minutes drain well.

Serving suggestion

Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce.

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Irish Porridge

Traditional Recipe Cooked with Water or Milk

Ingredients:

Porridge Oats 2 oz
Milk 7 fl oz

Instructions:

Heat the milk, add porridge oats and cook for 1 min serve with honey or salt

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Bircher Muesli made with Irish Porridge Oats

Ingredients:

Porridge Oats               5oz
Irish Honey                   1oz
Milk                              20 fl oz
Natural Yogurt             14oz
Sultanas                      4oz
Banana                        1 whole chopped
Apple                           1 Grated
Blueberries                  4oz

Instructions:

Combine ingredients and devour!

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Good Food Ireland Products

Ballymaloe Country Relish: A delicate balance of tomatoes and gentle spices, this delicious relish was created by Myrtle Allen of the famed Ballymaloe House in County Cork. It is made from only the finest ingredients, containing no artificial additives. The relish is extremely versatile and is excellent with beef burgers, French fries, cold meats, cheese, sausage rolls and salads. It is also wonderful in sandwiches or served with light meals, picnics or barbecues.

Burren Smoked Irish Salmon: All Burren Smoked Salmon is 100% Irish. It is farmed in the most pristine waters off the west coast of Ireland where there is no pollution. The entire smoking process, from filleting to packing is still done by hand in the small, family-owned smokery.

Cooleeney Cheese: Established in 1986. Jim and Breda Maher established Cooleeney Cheese on the family farm with the ambition to produce a range of artisan cheeses using the milk from their own Friesians. They launched their first cheese on the Irish market that same year and national and international awards over the next two years created a great awareness and interest in Cooleeney Farmhouse Cheese.

Ditty’s Irish Oatcakes: Handmade with rolled oats from County Armagh, these light, nutty, wholesome biscuits have a just-baked crispness. They are made by Ditty’s Home Bakery, a third-generation bakery based in Castledawson, Northern Ireland. The delicious biscuits that reflect a combination of sweet and savory flavors are handmade using only the finest locally-sourced ingredients.

Seymour’s Shortbread: Seymour’s biscuit bakery hand makes these Irish butter shortbread cookies with the finest Irish butter. They are created in Bandon, West Cork using local creamery butter, freshly delivered from the nearby co-op. The shortbread has a dense, crumbly texture but is not too sweet. It’s perfect for pairing with tea, hot chocolate or a glass of cold milk.

Kilbeggan Porridge: The oats in this “creamiest-ever porridge” are grown by fifth-generation farmers on the Lalor family farm in Kilbeggan, Ireland. Grown and processed naturally with no synthetic chemicals, this is perhaps the most delicious oatmeal you’ll ever eat.

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About Good Food Ireland

Good Food Ireland is a grassroots industry network aimed at promoting innovations in Irish food, the country’s commitment to sustainable, authentic products across food, hospitality and travel industries – incorporating farmers, chefs, hoteliers and outposts of cultural interest. The organization seeks to promote its authentic products in the U.S. and to inspire Americans to travel to Ireland to experience the contemporary cuisine and engage with its citizens and culture. The cross section of agriculture, food & culinary, production/manufacturing and tourism industries seek to grow and sustain the Irish economy.

Margaret Jeffares, Founder & Managing Director of Good Food Ireland. Margaret’s career in tourism and hospitality has spanned almost 25 years. Living on a farm with her husband, Des, in Co. Wexford, she had a strong knowledge of the agri-food industry in Ireland. This combined with her experience in tourism led Margaret to identify a major gap in the market for the development of a strong food and tourism proposition for the island of Ireland. Therefore, she launched the all island umbrella brand “Good Food Ireland” and set the standard for Food Experience in Ireland.

Maurice Keller has travelled the world as Ambassador Chef with Good Food Ireland, showcasing the highest quality food that the island has to offer. Formerly, he was the chef-proprietor of Arlington Lodge Country House Hotel in Waterford City, Ireland. Having worked for many dignitaries, Maurice’s philosophy is simply based on using the best quality local produce he can find.

Clodagh Mc Kenna is a well known TV food personality and the familiar face of “Irish Food Trails” on PBS. She is also the author of four best-selling cookbooks that include Clodagh’s Kitchen Diaries, The Irish Farmers’ Market Cookbook, Fresh from the Sea and Homemade. A trained chef from the famed Ballymaloe Cookery School, Clodagh will share her culinary vision regarding the incorporation of farm fresh produce.

Dean & DeLuca | 560 Broadway at Prince Street | SoHo NYC

March 1, 2013December 21, 2014

Parmesan Garlic Shells with Spinach, Zucchini and Ham

This is a super easy and tasty dish that I whipped up one night with some of the ingredients I had on hand. It’s a light and savory pasta dish made with large shell pasta, sauteed spinach, zucchini and ham with garlic and a creamy parmesan alfredo sauce, with a few sprinkles of red pepper flakes, sea salt and fresh ground pepper. Perfect dish for a weeknight dinner, with some crusty French or Italian bread, a green salad and glass of wine. You can also substitute whole wheat pasta in any shape or size you please. Cooked diced bacon or prosciutto are also delicious in place of the cooked ham. If you want to experiment with the veggies, try broccoli or peas or yellow squash, what ever your heart desires!

Parmesan Garlic Shells with Spinach, Zucchini and Ham

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4-6

Ingredients

1 bag of medium-large shell pasta (fresh or dried)
2 tablespoons olive oil
2 cloves of garlic, minced
1 large zucchini, sliced 1/4 inch thin and halved
1 bag of fresh spinach (leaves), chopped
1-2 teaspoons red pepper flakes
1 cup of cooked Virginia ham, diced (can sub cooked prosciutto or bacon)
Kosher salt and fresh ground pepper, to taste
PARMESAN GARLIC SAUCE:
1 tablespoon butter
1 clove garlic, minced
2 teaspoons flour
Sea salt, to taste
1 cup low-fat milk
2 tablespoons neufchatel or cream cheese
1 cup parmesan cheese
Fresh parsley, chopped for garnish
1 green onion, sliced for garnish

Instructions

Bring a large pot of salted water to a boil, add pasta shells and cook according to package directions until al dente (about 8 minutes dried, 3 minutes fresh). Drain pasta, reserving 1/2 cup of cooking water and set aside.
Add 1 tablespoon of olive oil to a medium-large saute pan and add zucchini. Sprinkle with salt and fresh ground pepper to taste and cook for about 8-10 minutes until zucchini is soft. Add 1 tablespoon of garlic and saute for another minute or so until garlic starts to brown. Remove zucchini-garlic mixture from saute pan and set aside in a medium-large mixing bowl.
Add another tablespoon of olive oil to the saute pan and heat for a minute or so. Add the fresh chopped spinach, salt and pepper to taste, and red pepper flakes, stirring through. Saute spinach about 3-5 minutes until wilted. Add the cooked diced ham and saute another few minutes until browned. Remove spinach and ham from saute pan and add to cooked zucchini in mixing bowl.
To make the Parmesan Garlic Sauce:
Melt the butter in a large skillet over medium heat.
Add the garlic and cook until soft and lightly browned, about 1 minute.
Add in the flour and cook, stirring with a wooden spoon, another minute.
Whisk in the milk, a sprinkle of sea salt and cook, whisking constantly, until just thickened, about 3 minutes.
Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.
Combine the cooked pasta shells, 1/2 cup cooking water from pasta, sauteed zucchini, spinach and ham to the alfredo garlic sauce, stir thoroughly to mix ingredients for another minute or so.
Sprinkle additional salt, pepper and red pepper flakes to taste into the pasta mixture. Remove from saute pan and place in a large serving bowl. Top pasta with chopped fresh parsley and green onions, and top with more parmesan cheese to taste.
Serve the pasta with some crusty bread, a green salad and glass of wine.

Notes

You can also substitute whole wheat pasta in any shape or size you please. Cooked diced bacon or prosciutto are also delicious in place of the cooked ham. If you want to experiment with the veggies, try broccoli or peas or yellow squash, what ever your heart desires!

https://www.theartfulgourmet.com/2013/03/parmesan-garlic-shells-with-spinach-zucchini-and-ham/

Other Recipes you may enjoy:

Smitten Kitchen’s Pasta with Garlicky Broccoli Rabe

Spinach and Artichoke Pasta

Pioneer Woman’s Pasta Primavera

What Katie Ate’s Conchiglia with Mushrooms and Parmesan Cream Sauce

Recipe Girl’s Spaghetti with Cremini Mushrooms, Lemon & Thyme

In Jennie’s Kitchen Pasta Carbonara

February 12, 2013September 21, 2018

A lighter and healthier classic comfort food: Vegetable Lasagna

Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.

A lighter and healthier approach to the classic comfort dish Lasagna

Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 50 minutes

Yield: 10-12

Ingredients

12 lasagna noodles
1 1/2 tablespoon olive oil, divided
1/2 cup onion, diced
2 garlic cloves, minced
1 cup mushrooms, chopped fine
1 cup zucchini, chopped fine
1 cup fresh spinach, chopped fine
1 cup carrots, chopped fine
3 cups marinara sauce (homemade or prepared)
1 cup Ricotta cheese
1 cup low-fat Parmesan cheese, shredded
1 cup low-fat or 2% Mozzarella cheese, shredded
Salt and pepper, to taste
Fresh basil leaves or parsley, torn for garnish

Instructions

Preheat oven to 350 degrees.
Boil salted water in a large pot. Add lasagna noodles and cook according to package directions, drain, separate and set aside.
Heat ½ tablespoon of olive oil on low heat in a large skillet. Cook onion and garlic for three or four minutes and place into a separate bowl. Add another tablespoon of oil to skillet and cook mushrooms, zucchini, spinach and carrots about 5-10 minutes until tender and add to onion and garlic mixture. Add one cup of the marinara sauce to the vegetables and heat through.
Spread one cup of the remaining marinara sauce into the bottom of a 13x9 glass greased baking dish and layer with half of the noodles, vegetables and ricotta cheese. Sprinkle with half of the Parmesan and Mozzarella cheese and salt and pepper to taste. Repeat with another layer of marinara sauce, noodles, vegetables and ricotta cheese, sprinkling with remaining cheeses, salt and pepper. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15-20 minutes until cheese is golden and bubbly.
Let cool for 10-15 minutes, cut lasagna into squares and top with fresh basil or parsley. Serve with a green salad and glass of light red wine.

Notes

Recipe can be made ahead and kept covered in the refrigerator before baking. Can also be kept in the freezer tightly wrapped and reheated in the microwave for leftovers. For a Vegan version of the recipe: omit ricotta cheese and use Vegan soy-based cheese in place of the Parmesan and Mozzarella cheese.

https://www.theartfulgourmet.com/2013/02/a-lighter-and-healthier-classic-comfort-food-vegetable-lasagna/

August 31, 2012March 6, 2020

Pork-a-Palooza! Pulled Pork Recipes & Cookbook Giveaway (Good Food to Share by Sara Kate Gillingham-Ryan)

It’s that time of year again as Summer is ending and the weather is changing, perfect time of year for game day parties, Labor Day parties and heartier fare for a crowd. When I think about the perfect food to celebrate early Fall with friends and family, Savory Slow-Cooked Pulled Pork comes to mind.

Last week I was invited to a special Pork-a-Palooza! event in Chelsea sponsored by The National Pork Board – I had the opportunity to hear Sara Kate Gillingham-Ryan – food writer, recipe developer and author of the popular website The Kitchn, speak about her love for Pork and all the simple delicious ways you can make it just by throwing a gorgeous Pork Shoulder (or any cut you choose) braised in the oven, grilled or in a Crock Pot with your veggies, seasonings and marinades and letting it cook slow and low until you get juicy, flavorful, melt-in-your-mouth goodness.

We sampled three different varieties of Pulled Pork (Chili Rub Slow Cooker Pulled Pork, Savory Rub Grilled Pulled Pork, and Herb Rub Oven-Braised Pulled Pork) and got creative by whipping up some tasty Pork dishes for ourselves such as Pulled Pork Soft Tacos, Fried Rice, Caesar Wraps, Quesadillas, Egg Scrambles, Pizzas, Baked Potatoes, Tostadas, Salads, Sliders, and Grilled Cheese. Talk about an inspiring delicious event!

Pulled Pork Taco, Salad and Grilled Cheese!

Check out the awesome food and drinks we devoured in the gallery below, and try a delicious recipe for Chili Rub Slow Cooker Pulled Pork, compliments of the National Pork Board. Check out more great pork recipes and all the different cuts of pork you can make on www.porkbeinspired.com

VIEW SLIDESHOW

Good Food to Share, by Sara Kate Gillingham-Ryan

Chili Rub Slow Cooker Pulled Pork

Pulled Pork Taco, Salad and Grilled Cheese!

Chef preparing Pulled Pork

Pulled Pork Taco, Salad and Grilled Cheese!

Herb Rub Oven-Braised Pulled Pork

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Chili Rub Slow Cooker Pulled Pork

1 3-pound boneless pork shoulder or sirloin meat
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne powder
1 tablespoon canola oil or other neutral-flavored oil
1/2 cup chicken broth

Line a 9×13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt and cayenne. Rub the mixture all over the sides of the meat, pressing to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.

In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.

Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Serving suggestions: This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbeque sauce and slaw, or enjoy it in your favorite chili reicpe or on top of a Tex Mex Caesar salad.

Prep time: 10 minutes
Cook time: 5 1/4 to 8 1/4 hrs
Serving size: 8 to 10 servings

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Cookbook Giveaway!

*THE GIVEAWAY HAS ENDED AND OUR WINNER IS YOLANDA BARAJAS SMITH! CONGRATULATIONS!

I am giving away one (1) copy of Sara Kate Gillingham-Ryan’s cookbook, Good Food to Share, to one lucky person, drawn by random. If you haven’t seen this cookbook, you absolutely need to! It’s hardcover, and full of gorgeous food photography and recipes for entertaining with family and friends. Sara has amazing menus for planning a simple supper or an impromptu dinner party with fresh and flavorful ingredients and gives great tips for cocktail, beer and wine pairings for whatever occasion you are planning to have with friends.

All you need to do to receive one (1) entry, is to leave a comment on this post what is your favorite way to prepare and eat Pulled Pork.

For additional entries, tweet this post, pin it, share it on Facebook (you’ll get separate entries for each!), and let me know in separate comments on this post that you’ve done so. For even more entries, follow Artful Gourmet on Twitter and Facebook and also let me know you’ve done so!

The giveaway begins on Friday August 31st and will end on Sunday, Sept 9th at 11 pm EST. Please leave your email with your comments (this will not be made public) so that I can contact the winner of the giveaway and send the cookbook. Good luck! I hope you enjoy the recipes and make some fun, creative Pulled Pork recipes yourself!

July 19, 2012December 21, 2014

Pan-Seared Scallops w/ Leek, Thyme & Wine Cream Sauce; Lemon-Leek Orzo & Sauteed Zucchini Squash

This dish is a special treat I created for a recent audition for a new cooking show for ABC – I decided to create a dish that would not only impress the food judges and producers but also one featuring fresh, seasonal ingredients and irresistible to the tastebuds! Fresh Pan-seared Scallops served in a Leek and Thyme Wine Cream sauce with a side of Orzo (a small rice-shaped pasta) made with Meyer lemon-infused oil, lemon zest, and leeks. Sauteed Zucchini and Summer Squash is a perfect accompaniment to the scallops and orzo; made with garlic, olive oil, herbs de Provence, and a touch of butter, topped with some Himalayan pink onion sea salt and fresh ground black pepper.

Lemon-Leek Orzo

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

1 tablespoon lemon-infused oil
1 clove garlic, minced
1/4 cup leeks, trimmed, rinsed, sliced
1/2 cup orzo pasta
1/2 cup chicken broth
1/2 cup white wine
1/2 teaspoon fresh thyme leaves
1/2 teaspoon lemon zest
Italian Sea Salt with Lemon, to taste
Freshly ground black pepper, to taste

Instructions

Heat oil in a medium saucepan over medium-high heat. Add garlic and leeks and saute for about 5 minutes until soft.
Add orzo, broth, wine, thyme, lemon zest, sea salt and pepper to taste; mix ingredients together and bring to a boil. Cover and immediately reduce to a simmer on low heat.
Cook orzo for about 15 minutes until all the liquid is absorbed and stir ingredients together. Pasta should be al dente and will be an opaque color when done. (Read the package directions if adjusting quantity to ensure cooking time is correct).
Set aside, covered, and keep warm. Serve with the Pan-seared Scallops and Leek-Thyme Wine Cream Sauce and Sauteed Zucchini Squash.

https://www.theartfulgourmet.com/2012/07/pan-seared-scallops-w-leek-thyme-lemon-leek-orzo-sauteed-zucchini-squash/

Pan-Seared Scallops in Leek & Thyme Wine Cream Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

2 tablespoons olive oil
1 clove garlic, minced
1 leek, rinsed, trimmed and sliced
1/2 cup white wine
1/4 cup chicken broth
1/2 tablespoon parsley
1/4 teaspoon fresh thyme leaves, chopped
1/2 cup half and half
1 pound jumbo sea scallops
Kosher or Sea Salt
Freshly ground black pepper
1 tbsp olive oil

Instructions

Saute garlic and leeks in olive oil over medium heat for about 3-5 minutes, being careful not to burn garlic.
Add the wine, chicken broth, parsley and thyme, raise the heat to medium-high and let the liquid thicken and reduce to about half, stirring often (cook about 5-7 minutes until you get desired thickness).
Stir in the cream, reduce heat to low and let simmer for another minute or so, mixing the sauce well.
Rinse sea scallops and pat dry. Sprinkle with salt and pepper.
Heat olive oil in a cast iron saute pan over medium-high heat. Sear the scallops for about 3 minutes on each side, until a golden brown crust forms and scallops are no longer pink (do not turn scallops until each side is done).
Serve scallops with the Leek and Thyme Wine Cream Sauce garnished with some extra parsley and thyme with the Lemon-Leek Orzo and Sauteed Zucchini (recipes follow). A crisp white wine such as a Pinot Gris or Sauvignon Blanc is the recommended pairing for this dish.

https://www.theartfulgourmet.com/2012/07/pan-seared-scallops-w-leek-thyme-lemon-leek-orzo-sauteed-zucchini-squash/

Sauteed Garlic and Zucchini Squash

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cloves fresh garlic, minced
1 zucchini, sliced and cut in half
1 yellow summer squash, sliced and cut in half
1 teaspoon herbes de Provence
Himalayan Pink Onion Salt, to taste
Freshly ground black pepper

Instructions

In a large saute pan, heat olive oil and butter over medium heat.
Saute garlic for about 1 minute until lightly browned.
Add zucchini, yellow squash, herbes de Provence, onion salt and black pepper; mix well. Saute for about 5-10 minutes, stirring occasionally, until zucchini and squash are slightly browned and soft.
Serve as a side dish to the Pan-seared Scallops and Lemon-Leek Orzo.

https://www.theartfulgourmet.com/2012/07/pan-seared-scallops-w-leek-thyme-lemon-leek-orzo-sauteed-zucchini-squash/

July 10, 2012September 3, 2022

Treasured #Recipes from the Past: Classic Summer Side #Salads

Summer is my favorite time of year – family picnics, outdoor BBQs, trips to the park or lake, birthday and graduation parties and alfresco dining on the back patio. On a recent trip home to visit my family, I found a treasured recipe book of my Grandmother’s family recipes that I grew up with and I couldn’t resist sharing some of them with you.

I found a few classic summer side salads that are perfect for an outdoor picnic or BBQ – fresh, tasty and most of all they remind me of home when my family made these for our own Summer parties gathered around the table. In fact, the Broccoli Salad was such a hit that it made it to TWO parties in one week! Enjoy. (and stay tuned for future posts with more of my Grandma’s recipes!)

Five Bean Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

1 bunch fresh green beans, trimmed
1 bunch fresh yellow wax beans, trimmed
1 (14.5 ounce) can garbanzo beans
1 (14.5 ounce) can cannelloni beans
1 (14.5 ounce) can kidney beans
1/2 a large red onion, diced
2 large stalks of celery, diced
1 green bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Dash of Nature's Seasoning
1/4 cup granulated sugar or 1/8 cup Stevia
1/2 cup red wine vinegar
1/4 cup olive oil
fresh parsley, chopped for garnish

Instructions

Cook fresh green beans and yellow wax beans and let cool.
Drain and rinse the garbanzo beans, cannellini beans and kidney beans.
In a large mixing bowl, toss together the beans, red onion, celery, and green pepper.
In a separate small mixing bowl, whisk together the salt, pepper, sugar (or Stevia), and red wine vinegar until the sugar is dissolved. Gradually stream in the olive oil, whisking constantly until it all comes together.
Pour the dressing over the beans and veggies, and toss to coat. Cover and refrigerate, before serving. For best results, refrigerate at least 4 hours or overnight.
Toss the bean salad with the dressing once more and garnish with fresh parsley before serving.

https://www.theartfulgourmet.com/2012/07/treasured-recipes-from-the-past-classic-summer-side-salads/

Antipasto Salad

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-6

Ingredients

1 pound medium shells or rotini pasta
1/2 pound provolone or fontina cheese
1/4 pound hard salami
1/4 pound pepperoni
1/4 pound prosciutto
1 small can black olives
1 small jar green or kalamata olives
3 tomatoes (sub Sun-dried tomatoes, chopped)
1 green or red pepper, diced
3 stalks celery, chopped
1 small sweet onion, diced
1 1/2 teaspoon kosher salt
1 tablespoon fresh ground black pepper
3/4 cup olive oil
1/2 cup cider or wine vinegar
Fresh basil or oregano leaves for garnish

Instructions

Cook macaroni. Cut provolone, salami, and pepperoni into small bite size pieces. Slice olives. Cut tomatoes into bite-size pieces. Chop onion, pepper and celery. Combine all ingredients, toss and chill overnight. Add provolone cheese and a sprinkle of parmesan, basil or oregano leaves just before serving and season with salt and pepper to taste.

https://www.theartfulgourmet.com/2012/07/treasured-recipes-from-the-past-classic-summer-side-salads/

Italian Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

6-8 medium Salt or Red Potatoes, skin on and cut into halves or wedges.
1 can drained green beans
1 sliced large red or vidalia onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Kosher salt and fresh ground black pepper, to taste
1 teaspoon dried oregano or Italian seasoning
Sliced green onions, for garnish

Instructions

Boil potatoes in salted water and drain, cool and set aside. Cut cooled potatoes into halves or wedges and add green beans and onion. Drizzle mixture with olive oil, red wine vinegar and a small amount of balsamic vinegar, to taste. Add salt and pepper, oregano or Italian seasoning, and blend well into the salad. Let salad marinate in the refrigerator and serve room temperature garnished with green onions.

https://www.theartfulgourmet.com/2012/07/treasured-recipes-from-the-past-classic-summer-side-salads/

June 28, 2012September 26, 2020

A Perfect Summer Salad: Grapefruit, Avocado & Fennel w/ Asian Citrus Dressing

I found a delicious recipe for a Grapefruit, Avocado and Fennel Salad that I had to make – it’s a fresh combination of healthy grapefruit, avocados and fennel with a light, tangy Asian Citrus dressing made with fruit juice, honey, olive and sesame oil and a little bit of onion and mustard. The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix). I also added some some fresh grapefruit juice into the dressing and topped the salad with some sliced toasted almonds for some nutty flavor and crunch. You could also throw in some sesame seeds or sunflower seeds which would be great too. The original recipe called for twice the amount of dressing which I cut in half, and I recommend tossing the dressing on at the end instead of all together with the salad, to avoid any mushiness and to keep the veggies fresh and crunchy. If you want to double the dressing recipe below, use half of it as a marinade for some grilled chicken or shrimp and toss either of those into the salad for a full meal. Light, tangy, refreshing and delicious! Perfect summer salad – enjoy.

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Grapefruit, Avocado & Fennel Salad

Prep Time: 45 minutes
Total Time: 45 minutes

Yield: 8

Ingredients
Dressing:

1/3 cup fresh orange juice
1/8 cup fresh lemon juice
1 tablespoon fresh squeezed grapefruit juice
1 1/2 tablespoons olive oil
1 tablespoon honey
1/2 tablespoon Vidalia onion, minced
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
1/2 teaspoon minced peeled fresh ginger
1/2 tablespoon Dijon mustard
1/2 teaspoon sesame oil
Kosher salt and fresh ground black pepper, to taste

Salad:

2 large pink grapefruits, sectioned
1 fennel bulb, trimmed, cut into paper-thin slices
2 celery stalks, cut into thin slices
1 large avocado, halved, pitted, peeled, cut into thin slices
1 bag of fresh salad mix
1/2 cup sliced toasted almonds
Kosher salt and fresh ground pepper, to taste
Instructions
To make the dressing: whisk together all the ingredients in a small mixing bowl and set aside.
To make the salad: cut the grapefruits in half, and cut around the edge and in between the pith, peel and cut out the wedges, removing all pith and peel. Trim the top and bottom off of the fennel bulb, remove the core and cut into paper thin slices. Cut celery into thin slices. Halve the avocado and remove the pit. Cut thin slices and remove the outer skin.
Toss salad mix into a large salad bowl, and add grapefruit wedges, fennel and celery slices and add dressing, tossing to coat. Top the salad with avocado slices and sliced toasted almonds and salt and pepper to taste.
3.1
https://www.theartfulgourmet.com/2012/06/grapefruit-avocado-fennel-salad/

Recipe inspired by and adapted from Epicurious

June 25, 2012September 26, 2020

Crazy Good Lobster Rolls & a July 4 Feast

#Summer is the time of year where all I want to do is flee to the ocean, bask in some sunshine and eat some really good seafood. With July 4th approaching us, my photographer friend and partner Maike Paul decided we wanted to do a test shoot together and make some crazy good Lobster Rolls and a July 4th Feast.

We picked up a fresh lobster at a local seafood market in Brooklyn (who we named Lobster Louie) and he accompanied us as we walked around Williamsburg searching for a big steam pot and some fresh ingredients and props to make our succulent Lobster Rolls. We picked up some fresh corn on the cob, scallions, chives, celery, and lemons, some crunchy Kettle chips, Corona and limes, heirloom tomatoes and lettuce to make a salad to accompany our feast.

Lobster Rolls are fairly easy to make – and if you’re squeamish like I am, you might want to get a helper to cook the lobster in the steam pot (we recruited Maike’s boyfriend). One tip I recommend is to put the whole lobster in the freezer for about 15 minutes before boiling it as it makes the lobster “sleepy” – it’s a more humane way to cook a live lobster and you’ll feel less guilty, I promise. You can also use frozen lobster if you just don’t want to deal with the complication and doom all together!

We brushed some light butter on the hot dog buns and put them in a grill pan for a few minutes to make them toasty and browned. New England-style buns are the best, but if you can’t find them, regular top-split buns are fine.

To make the corn on the cob, boil it first for about 10 minutes to soften it and then brush the corn with some butter and throw them in a grill pan or a charcoal grill to get some nice grill marks and then top it off with some sea salt and Old Bay Seasoning or paprika for some extra savory flavor. Make a fresh green salad with heirloom tomatoes and a light lemon vinaigrette to accompany along with some crunchy BBQ Kettle Chips and a cold, refreshing Corona with lime. Now that’s a July 4 feast to remember! Enjoy.

Crazy Good Lobster Rolls & a July 4 Feast

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6

Ingredients

3/4 cup celery, finely chopped
1/4 cup light mayonnaise
1/4 cup water
1/8 cup fresh chives, thinly sliced (plus more for garnish)
1/4 cup fresh green onion, thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Old Bay seasoning or paprika
Kosher salt and freshly ground black pepper
1-1/2 lb. (4 cups) cooked lobster meat
6 hot dog rolls, New England-style or split-top rolls
4-6 fresh corn on the cob, husked
butter, for basting corn and hot dog rolls
4-6 small heirloom tomatoes, cut in half
1/2 head green leaf lettuce
2-3 tablespoons lemon vinaigrette dressing, for salad
2-3 limes, for Corona

Instructions

Bring a large steam pot full of water to a rolling boil and prep all fresh ingredients. Boil lobster for about 10-12 minutes and let cool for another 10 minutes.
Remove the lobster claws and the tail and split open the shell to remove fresh cooked lobster, and cut up the lobster meat into large chunks and remove residue by rinsing under cold water.
In a large bowl, add the lobster meat and stir in celery, mayonnaise, water, chives, green onions, lemon juice, zest, salt and pepper, Old Bay seasoning or paprika. Season to taste with more lemon, paprika, salt, and pepper if desired. Garnish with additional chopped chives.
Boil the corn on the cob for about 10 minutes until soft. Brush with butter and grill in a grill pan for about 5 more minutes until grill marks appear. Sprinkle with sea salt and Old Bay seasoning or paprika.
Brush the hot dog rolls lightly with butter, and grill in a grill pan over medium-high until they get browned and toasty. Serve the lobster salad in toasted buns with the corn on the cob and a fresh green salad with heirloom tomatoes and a light lemon vinaigrette dressing and fresh ground black pepper.
Serve with a bowl of crunchy BBQ Kettle chips and a Corona with lime or crisp Sauvignon Blanc white wine.

Notes

If using a whole live lobster, put in the freezer for 15 minutes before boiling - this is a more humane way of cooking the lobster. You can also use frozen lobster tails if you desire equalling 4 cups to make this recipe. An alternative to the mayo-based lobster salad is to toss the fresh cooked lobster in some butter with fresh tarragon and salt and pepper (Connecticut-style)!

https://www.theartfulgourmet.com/2012/06/crazy-good-lobster-rolls-a-july-4-feast/

Watch the video from Fine Cooking on how to humanely cook a live lobster

Food Network Lobster Rolls by Sarah’s Secrets

Amateur Gourmet’s Lobster Rolls

Ellie Krieger’s Lobster Rolls

Connecticut-Style Lobster Rolls by Serious Eats

Lobsters with Laura Lobster Rolls

June 20, 2012September 26, 2020

Summer in a Bowl: Vodka Cream Sauce Pasta w/ Basil, Mozzarella & Sundried Tomatoes

There’s a great little place in my neighborhood called Todaro Bros. – a small, locally-owned deli and grocery store that sells fresh and imported Italian food and other gourmet groceries. I usually stop in at least once a week to peruse their cheese department and sample some of their fresh house-made mozzarella, just for kicks (it’s that good!).

It’s impossible to walk in there and just buy one thing – I’m like a kid in a candy store! I found these gorgeous sun-dried tomatoes marinated in herbs and oil and picked up some fresh mozzarella, basil, oregano, chives, tomato sauce, cream and pasta to make a fresh, tasty Summer pasta dish with a Vodka Cream Sauce.

I made it with spaghetti but you could serve this tasty Vodka Sauce with virtually any pasta you wish. It’s tangy, velvety and full of flavor, and the fresh basil gives it a peppery flavor which is rounded out by the creamy fresh mozzarella and sweet sun-dried tomatoes. I also threw in a few pieces of crumbled cooked bacon into the sauce to give it an extra layer of flavor (which is totally optional but also totally worth it!)

Top off the pasta with fresh basil leaves, red pepper flakes, coarse Mediterranean sea salt and fresh ground pepper…

and of course big chunks of fresh mozzarella…

and you’ve got Summer in a Bowl.

YUM. Let Summer begin!

Summer Pasta w/ Vodka Sauce, Fresh Basil, Mozzarella & Sundried Tomatoes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-6

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1/2 small shallot, diced
3-4 slices cooked bacon, crumbled (optional)
6-8 marinated sun-dried tomatoes, cut into halves or quarters
1 quart tomato sauce (store bought or homemade, pureed smooth)
1 cup of vodka
1/2 cup of heavy cream
1 teaspoon fresh oregano, minced
1 teaspoon fresh chives, chopped
Coarse sea salt and fresh ground black pepper, to taste
fresh unsalted mozzarella, torn into medium pieces, for garnish
fresh basil leaves, whole or torn, for garnish
red pepper flakes (optional), for garnish
1 pound package of cooked and drained pasta (spaghetti, linguine or penne)

Instructions

Cook pasta in a large saucepan according to package directions (until al dente) and drain (reserving a few tablespoons of the pasta water for later); set aside. Meanwhile, cook the bacon over medium heat for about 15 minutes until crispy, drain and crumble.
Heat oil over medium-high heat in a large saucepan or pot. Add garlic and shallots, saute until soft and translucent, about 2 minutes. Add crumbled bacon and sun-dried tomatoes, add salt and pepper to taste. Saute for an additional 5 minutes and turn heat down to medium-low.
Stir in tomato sauce and vodka into the same saucepan and let simmer (approximately 20 minutes) until the sauce thickens and cooks down. Stir in the heavy cream, fresh oregano and chives and let simmer on low for another few minutes until sauce is heated through.
Return the pasta back to the large saucepot and ladle some of the sauce into it, along with a few tablespoons of reserved pasta water and toss to coat.
Ladle coated pasta into serving dishes and top with additional vodka sauce. Garnish with fresh basil leaves, mozzarella, red pepper flakes and salt and pepper to taste.

https://www.theartfulgourmet.com/2012/06/summer-in-a-bowl-vodka-cream-sauce-pasta-w-fresh-basil-mozzarella-sundried-tomatoes/

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Other Vodka Pasta Recipes you may enjoy:

Emeril’s Pasta with Vodka and Sausage

Pioneer Woman’s Pasta alla Vodka

Rachel Ray’s You Won’t Be Single for Long Vodka Cream Pasta

June 19, 2012June 19, 2012

Food Styling & Photography Workshop w/ Bea Peltre @ Haven’s Kitchen NYC

I recently attended an amazing food styling and photography workshop with Beatrice Peltre, of La Tartine Gourmande at Haven’s Kitchen in NYC. Bea is an amazing Chef, food stylist and photographer and author of the cookbook La Tartine Gourmande: Recipes for an Inspired Life and one of my favorite food bloggers on the planet! If you don’t know Bea, she is very talented and creative – not only in her cooking and recipes but in her unique, fresh, colorful food styling and photography that has given her fame in the food community.

The workshop was at Haven’s Kitchen, a great cooking school and event space in Chelsea, NYC. If you haven’t visited this place you must next time you visit New York! The front area is stocked full of gourmet food items, cooking tools and utensils, kitchenware, and housewares; and they also serve coffee and tea, wine and great gourmet snacks. They offer small group cooking classes in their great location too, which you can check out online. The kitchen was set up with all of the fresh, beautiful food that we cooked and prepared together with Bea before we went upstairs to the private event space to prop, style and shoot the gourmet dishes we prepared.

After the shoot, we all sat down for a healthy gorgeous lunch of smoked salmon, veggie and dill cream tartines, fresh fruit and salads, cheese, gourmet pizzas and more. We laughed and ate, and had great conversation among the group and learned valuable lessons in the art of cooking, food styling and photography with Bea.

Check out my photos from the workshop and event below (there’s a slideshow on Flickr and a mini-gallery below for viewing pleasure). And if you have the opportunity to ever take a class from Bea or Haven’s Kitchen, I highly recommend! Enjoy.

VIEW THE SLIDESHOW