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Cold White Bean & Herb Salad – Mmm, Good Stems!

I’m showing this quick and easy white bean
and herb salad for several reasons, not the least of which is to give you a
perfectly delicious way to use up the end of that already used once bunch of
parsley or cilantro. 

You told yourself you were going to add them to your next
stock, forgetting you don’t make stock, and the sheared remains end up in the
back of the vegetable crisper where they die a slow, slimy death. Well, this
may be the answer.

Both cilantro and Italian parsley have tender stems that
pretty much taste exactly like the leaves. By slicing the last half of the
bunch thinly, across the stems, you have a perfect addition to any simple, cold
bean salad. Besides herb stem recover and utilization, this recipe deserves to
be in the rotation for two other very good reasons. It only takes like five
minutes to makes, and goes beautifully with any and all of the traditional
grilled or barbecued summer meats.

This video also reminds me that you wannabe food snobs need
to stop making fun of people that don’t like cilantro. For about 10% of the
population, due to certain receptors on the tongue, cilantro tastes nasty,
which explains why so many people detest the stuff. The good news is that
parsley works even better, so everybody wins.

On a spice note, I used Aleppo pepper here instead of
cayenne or pepper flakes, and I hope you do the same. I only discovered this
pepper recently, and just love it. It’s hot, but not too hot, and has a bright,
fruity flavor I think you’ll really enjoy. Please note: In the video I said it
was my new favorite pepper, but I only did that to make cayenne jealous. I hope
you give this a try soon. Enjoy!

Ingredients for 4 portions:
1/2 bunch (the stem end) Italian parsley or cilantro,
1 can (15-oz) white beans, rinsed and drained
3 cloves minced garlic
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to

2 tbsp white wine or champagne vinegar (or rice vinegar if
you want it a little sweeter)

3 tbsp olive oil

Shrimp Fra Diavolo – The Brother Devil Made Me Do It

This latest test of still how little I know about editing in Adobe Premier, features a devilishly delicious shrimp fra diavolo, or “shrimp brother devil,” if we’re being literal for comic effect.

I think this came out looking pretty good, although it took me so much longer to edit, since I’m still barely at novice level using the new software. So, with it being Friday afternoon and all, I’m gong to keep this short and sweet, and simply suggest you do two things.

First of all, if you know any great Premier tips, tricks or resources, send them my way! You’ll notice I don’t have consistent transitions, or captions for the times and temperatures; but I’m sure I’ll have that figured out soon enough. Secondly, make this. It’s really good, and turns any pile of pasta or rice into a memorable meal. I hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:
1 pound shrimp, peeled and deveined (16/20 per pound size, bigger is better)
1 teaspoon red pepper flakes, or more if you’re sexy
1 teaspoon salt, or to taste
2 or 3 tablespoons olive oil, enough to generously coat the shrimp
1/2 large yellow onion, sliced
1/2 tsp dried oregano, or 2 tsp of fresh
3 garlic cloves, minced
1 cup drinkable white wine
11/2 cups can crushed San Marzano tomatoes
2 tablespoons chopped Italian parsley
2 tablespoons sliced fresh basil leaves
*some people like lemon, but I don’t think it needs it unless your wine was too sweet.

Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

Manicotti, which means, “little muffs” in Italian, has to be
one of the best ways ever for using up leftover Thanksgiving turkey. 

The moist
filling will bring the driest bird back from the dead, and you can literally
add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and
Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks
to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu,
this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and
if you make yours slightly smaller, the filling recipe will make six nicely
sized manicotti. 

I went low-carb and used all the filling to make four
portions, but you should probably just fill all 6 crepes, or even double the
recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday
turkey, or just use the technique to recycle other meaty meals, I hope you give
this a try soon. Enjoy!

Ingredients for 6 crepes:
2 eggs
3/4 cup all-purpose flour
3/4 cup water
1/2 tsp salt
1/2 tsp olive oil
olive oil for cooking crepes as needed
For the filling:
1 cup chopped turkey or anything
1 cup ricotta cheese
1/2 cup Parmigiano-Reggiano cheese
1/2 cup grated mozzarella
1/4 tsp dried marjoram
1/8 tsp red chili flakes
1 egg
1/4 cup chopped Italian parsley
For the rest:
1 1/2 cups marinara sauce
2 tsp olive oil
1/3 cup grated Parmigiano-Reggiano for top
1 tbsp chopped Italian parsley, garnish

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