This pasta salad has all the flavors of puttanesca sauce.
Pasta Salad Putenesca
This salad has the salty bite of feta cheese and kalamata olives with the briny flavor of capers and lemon resulting in a delicious puttanesca - ish taste.
Cook the pasta according to the package directions and drain. While pasta is cooking, combine all the dressing ingredients in a food processor and process until smooth. When pasta is done and drained and still warm, add dressing and tomatoes, olives, cheese and parsley. Season to taste with salt and pepper.
Recipe Notes Add cooked and cooled shrimp for a more substantial salad. © Galley Chef All Rights Reserved
Shepherd’s Pie is the perfect way to use leftover roasted meat of any kind and leftover potatoes of any kind. A St. Stephen’s Day pie is made using leftover turkey or ham. A Cumberland pie is a version using breadcrumbs on top instead of potatoes. The English also make a similar dish with fish known as fish pie.
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
Preheat oven to 400 degrees F. Place oil into a sauté pan and set over medium high heat. Add onion and sauté 5 minutes. Add the garlic and stir to combine. Grind the lamb in a food processor and add the lamb to the onion mixture. Salt and pepper to taste. Cook 2 minutes thten add the flour and stir. Add the tomato paste or ketchup, beer, Worcestershire, rosemary, lima beans and stir. Bring the mixture to a boil, reduce heat to low, cover and simmer 10 minutes. Spread mixture into a glass baking dish. Mix potatoes, carrots and half and half in a food processor. Top with potatoes, sealing the edges. Bake for 25 minutes or until the potatoes begin to brown. Cool for 20 minutes before serving.
For the potato topping
Put the potatoes, carrot puree and half and half in a food processor or blender and whip until combined.
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Pernod is an anise-flavoured, or black licorice flavoured liqueur. This beverage becomes cloudy when diluting over ice because it is aniseed-based. It contains oils called terpeness, which are soluble in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted to below 30% ethanol, the terpenes become insoluble causing the beverage to become cloudy.
Shrimp Pernod with Spinach Cakes
A restaurant-quality dish with a creamy sauce and a hint of licorice flavor.
For the Shrimp Pernod
Combine ½ teaspoon salt, cayenne and garlic powder and rub the shrimp with it. Heat olive oil in a skillet over medium heat. Saute the shrimp for 3 minutes. Add the onions, celery and garlic and sauté for 2 or 3 more minutes. Add the pernod and cook for 1 minute. Add the parsley and cream and bring to a boil. Season to taste.
For the Spinach Cake
Heat the butter in a skillet over medium-high heat. Add ¼ cup of flour. Stir constantly for 5 to 6 minutes to make a blond roux the color of sandpaper. Add the onions and cook, stirring for about 2 minutes until slightly wilted. Add the milk and stir until the mixture thickens. Add the spinach, salt, cayenne, pepper, nutmeg and garlic and cook stirring for about 4 minutes. Remove from heat. Add bread crumbs, parmigiano reggiano, and Pernod and mix well. Let cool for about 30 minutes.
Divide the mixture into 4 equal portions and shape into patties. Heat the oil in a non-stick skillet over medium high heat. Combine the remaining ¼ cup flour and the rub. Dredge the patties, coating evenly in the flour. Fry the cakes for about 2 minutes on each side until golden. Transfer to a warm platter. Spoon shrimp and sauce over the cakes and serve.
Shape the spinach cakes a day in advance, dredge in flour and refrigerate until ready to fry. © Galley Chef All Rights Reserved
Bruschetta, correctly pronounced in Italian as bruˈsketta, is an antipasto consisting of grilled or toasted peasant bread with a topping. In this case, we are using tomatoes or pomodoro.
Bruschetta pomodoro is an antipasto consisting of grilled peasant bread rubbed with garlic and topped with tomatoes, basil, olive oil, salt and pepper.
Place the slices of bread in a single layer on a parchment-lined cookie sheet. Drizzle with 3 T olive oil and toast in a 400 degree oven until golden, 8 to 10 minutes to make crostini.
Meanwhile, cut the tomatoes in half, remove the seeds by squeezing them over the sink.
Finely chop tomatoes and put them in a bowl with basil and 1/4 Cup of olive oil. (See "how to Chiffonade" for instructions.
Immediately after removing crostini from oven, sprinkle with salt then rub each slice on one side, with a garlic clove. Top with tomato mixture and serve.
The key to this being a really delicious bite is to make sure the tomatoes are home grown, really ripe and that they have never been refrigerated. In addition, keep it simple. The Italians like few ingredients in their dishes so the main attraction shines vibrantly, in this case, the tomato. Skip the onion, balsamic vinegar and added garlic that many recipes have. © Galley Chef All Rights Reserved
Tasty asparagus and crunchy radishes comes together to make a tangy and healthy salad.
ASPARAGUS SALAD WITH RADISHES, PEAS AND LEMON DILL VINAIGRETTE
Crunch asparagus and radishes over arugula with a lemon dill vinaigrette.
For the lemon dill vinaigrette
Place all the vinaigrette ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper. Gently stir in the peas. Arrange the arugula leaves in the center of 4 salad plates. Sprinkle the asparagus and radishes over the plates dividing them equally. Top with the lemon dill vinaigrette.
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