This Week's Recipes

Here! Eat This

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Agenda 3/3/11

Getting Tipsy – Patty’s Cooking Tips

Deep Frying:

The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.

Use canola oil for frying. It is low in saturated fat, has a higher burning point, and does not detract from the flavor of the food you are frying.

Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will be greasy and soggy.

Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.

Appetizer – Shrimp Scampi with Linguini

Ingredients:

1 pound linguini

4 tablespoons butter

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

Directions:

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Soup – Split Pea

Ingredients:

1 nocouponscup chopped yellow onions

2 cloves garlic, minced

1/8 cup good olive oil

1/2 teaspoon dried oregano

1-1/2 teaspoons salt

1 teaspoon freshly ground black pepper

2 cups medium-diced carrots (3 to 4 carrots)

1 cup medium-diced red boiling potatoes, unpeeled (3 small)

1 pound dried split green peas

6 cups chicken stock

2 cups water

Directions:

In a 4-quart stockpot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Salad – Greek Salad with Anchovy

Ingredients:

4 cups salad mix

1 cup sliced cucumber

1/2 cup thinly sliced red onion

8 ounces feta cheese, coarsely crumbled

2 plum tomatoes, cored and quartered

4 ounces Kalamata olives (about a heaping cup) (may use any Greek or Italian marinated olives)

8 pepperoncini, plus more to taste

8 Anchovy

Greek Salad Dressing, recipe follows

Directions:

Arrange the salad mix among 4 bowls and top each with the cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini over each salad. Drizzle each salad with 2 tablespoons of Greek dressing. Top with 2 anchovy each.

Greek Salad Dressing:

1/4 cup red wine vinegar

1/8 cup white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon fine salt, plus more as needed

1/2 teaspoon fresh ground black pepper

1/4 teaspoon crushed red pepper or dash of cayenne, optional

1 small clove garlic

1/3 cup extra-virgin olive oil

1/2 cup canola oil

1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning

Directions:

In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.

Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator.

Main Course – Roast Leg of Lamb

Ingredients:

1/4 cup honey

2 tablespoons prepared Dijon-style mustard

2 tablespoons chopped fresh rosemary

1 teaspoon freshly ground black pepper

1 teaspoon lemon zest

3 cloves garlic, minced

5 pounds whole leg of lamb

1 teaspoon coarse sea salt

Directions:

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

Preheat oven to 450 degrees F.

Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Dessert – Cherry Crumble

Ingredients:

6 tablespoons butter

1 1/8 cups all-purpose flour

1/2 cup rolled oats

6 tablespoons packed brown sugar

1/8 teaspoon salt

1 (21 ounce) can cherry pie filling

Directions:

Preheat oven to 375 degrees F.

Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.

Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.

Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

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