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Lemon Garlic Shrimp Salad with Radishes and Arugula

June 1, 2022

 

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As we welcomed summer this weekend, my thoughts immediately turned to this salad that I have made in the past but am craving once more. This salad is AH-mazing. It is a flavor blast of lemon, garlic, and feta along with a texture explosion of crunchy radishes and nuts, creamy avocado, and meaty shrimp. You can make this for a party, or you can make it for yourself and halve the recipe. Either way, you’re going to wanna make it. Because it’s change-your-life good.

I think I was laying by a pool while my kids swam when I dreamed it up. Most likely it was the lingering effects of Tamara Adler and her urge that a salad have something crunchy, creamy, acidic, and oily. Plus I totally crave shrimp in the summer for some reason – it cooks so fast so the kitchen doesn’t get hot and the lighter protein is my jam.  If your people don’t love shrimp you can totally substitute two cubed chicken breasts. 

I was having lunch with my mom and sister the next day, and had a bottle of my favorite Sancerre and wanted to bring something to go with it. The garlick-y lemony dressing, the crunchy salty combo, not to mention how pretty this salad is, all converged and made us so happy.

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I used some of the flavors from the dressing to marinate the shrimp. (A garlic spicy kick on shrimp makes me swoon). I made a marinade from the juice from 1 lemon, 1/2 olive oil, 2 cloves of garlic, 1/2 teaspoon red pepper flakes and salt and pepper. I put the raw shrimp in a zip lock bag with this and let it sit for a half hour. (You can do longer).

I started the dressing right after since it is very similar, and the longer the garlic hangs out with the lemon the more flavorful it will be so you want to give it some time to mingle. Combine lemon juice, Dijon mustard, minced shallot, 1 small grated (or minced) garlic clove. Let it hang. Go listen to some music. 

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When you are ready to start the salad, put some sliced almonds (or whole almonds or another favorite nut) in a pan and toast them. For some reason, I feel compelled to toast nuts in my cast iron skillet. It heats them so evenly.

Here is where you can choose your own adventure: I kept feeling like couscous would be a great texture to this salad. But when I assembled it, it looked too pretty to add it! So I served it in a bowl with a bed of couscous underneath and it was amazing. So experiment! Maybe put it under the arugula in a big bowl if you were taking it to a party. Or leave it out. The couscous does such a great job of soaking up the yummy dressing so it is a thumbs up, but the salad is great on its own too.

While everything is marinating and toasting and couscous is (optionally) fluffing up, start slicing your radishes. I can’t get enough radishes these days, so in they went. And I wanted a creamy element, so in went avocados too.
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This dish comes together fast, because although there are a lot of steps you can do them at the same time. The only thing that this salad requires one you get past cooking the shrimp is assembly. Yay for some easiness.

Whether you are headed to a big BBQ, or some relaxed get togethers with friends and family, delight everyone and make this. (But even if you eat it at home with Netflix, it’s still pretty great.)

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You will thank me when you make this! I promise.

Happy Eating, xoxo Katie

Lemon Garlic Shrimp Salad with Radishes and Arugula (Printer Version Here):

For the Marinaded Shrimp:

1/4 cup fresh lemon juice

1 tablespoon minced shallot

1 small garlic clove, finely grated

½ teaspoon red pepper flakes

½ cup olive oil

½ teaspoon salt

½ lb. raw shrimp, peeled

For the Salad:

2 cups arugula, thinly sliced

1 avocado, sliced lengthwise

1 cup radishes, sliced

½ cup toasted almonds

½ cup crumbled feta (I used low fat)

For the Dressing:

¼ cup fresh lemon juice

1 tablespoon minced shallot

1 small garlic clove, finely grated

2 teaspoons chopped parsely

½ teaspoon salt, pinch of black ground pepper

½ cup extra virgin olive oil

Directions:

If shrimp is frozen, soak in warm water until it is thawed (about 5-10 minutes.) Peel and removed tails. Mix marinade ingredients together, then pour over peeled raw shrimp in a ziplock bag. Let sit in fridge for 30 minutes-4 hours.

Start the dressing by mixing all the ingredients except the olive oil. Let sit to allow flavors to blend.

If serving with couscous, prepare according to package directions.

Toast almonds by pouring into skillet or pan, shaking to evenly distribute in one even layer in pan so they toast evenly. Checking for doneness every few minutes (set a timer if needed) shaking pan to toss and redistribute nuts. Repeat as necessary until toasted. (Note: you can tell when they are done by noticing when there is a toasted nut smell, but the timer is more reliable, which is helpful since they burn easily). Remove from heat when done and let rest until use.

When shrimp is done marinating, heat large pan on medium-high heat. Pour shrimp in pan, give one small sprinkle of salt and pepper, turning after cooking 1-2 minutes or when pink. Let cook for 1-2 minutes on the other side, then transfer to a plate to cool.

Meanwhile, place arugula in large bowl. Slice radishes and scatter around the top. Slice avocado, squeezing with lemon juice to prevent browning, then lay on top of salad. Scatter evenly the feta, nuts, and shrimp around top.

When read to eat, pour dressing evenly over top. Serve immediately.

Risotto Primavera

May 6, 2022

 

Spring has sprung here in New Hampshire finally! The lacy tree blossoms, the tulip-and-daffodil studded yards, and warmer temps all beckon us to linger outside every chance we get. The trampoline is in full use, and flip flops and Birks are finding their way onto our happy feet.

I love seeing how the change of seasons affects our appetites. We go from craving warm bowls of comfort food to wanting fresh veggies and salads. This Risotto Primavera is a sort of in-between, with all the stick to your ribs comfort from cheesy, warm risotto and all of the feel good bites of lots of green veggies.

This is the perfect side dish when you break out your grill and cook some chicken or steak, or our favorite, swordfish. It feels indulgent, but also healthy.

There is something so relaxing about cooking risotto. The adventure of stirring and ladeling in more broth and stirring some more (sipping a glass of wine somehow adds to the relaxation right?) until you are left with a creamy, cheesy flavor bomb of a side dish. The wine and the parm make this irresistible.

I love artichokes with risotto – I often make artichoke risotto up north at our camp when we cook steak on an open fire, since we can keep all the makings for it in the pantry. But the addition of fresh asparagus and peas were so springlike and welcome.

Feel free to play around with your veggies though. Mushrooms, sun-dried tomatoes, and butternut squash are all also delicious veggies with risotto.

Though it is delicious hot, this dish can be served at room temperature, so feel free to bring it to a potluck or picnic. It will brighten up any meal. Cheers to spring friends!

Happy Eating! xoxo Katie

Risotto Primavera

Serves 4 (I doubled this recipe).

  • 1 cup Aborio rice.
  • 1/2 cup onion or shallot (finely diced)
  • 2 tablespoon olive oil (extra virgin)
  • 2 tablespoon butter (preferably unsalted)
  • ¼ cup freshly grated Parmesan cheese (plus more for serving)
  • 1/2 cup white wine (we use Pinot Grigio)
  • 3 cups chicken stock (have more on hand)
  • 1/2 cup chopped artichokes (I like canned but frozen is fine)
  • 1/2 cup peas (if frozen, let soak in warm water to thaw)
  • 1/2 cup chopped blanched asparagus (see directions)

Directions:

  • Put chicken stock in small pan over medium heat to warm it.
  • Blanch Asparagus: Bring 2 cups of water to a boil.  When boiling, add asparagus and cook for 5-7 minutes until tender. Get bowl of cold water + ice cubes ready, and drain asparagus then add to the ice bath to lock in their green color.
  • Add the olive oil to a large skillet or frying pan and bring to medium high heat, add onions and cook until translucent (about 2-3 minutes). Add butter and Arborio rice, stir to coat rice.
  • Increase heat to high, add white wine.  Let rice absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med high.
  • Add the warm chicken stock, one cup at a time.  As the rice absorbs the stock continue adding stock gradually. Stir constantly.
  • Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).
  • When rice is cooked, reduce heat to low. Add ½ teaspoon freshly ground pepper, the Parmesan cheese and stir. Then add the vegetables. Taste to see if more salt or pepper is needed. Add more Parm on top for serving.

Herby, Brothy Beans with Pesto + Burrata

February 11, 2022

For those of you who know and love the blog/cookbook/adorable person behind Dinner A Lovestory, you will  probably love this recipe which comes from her newest cookbook, Weekday Vegetarians.

I saw her post a video of this recipe by showing a big pot of beans, which got my attention because she put three things in a pot then said ‘when dinner cooks hands free in under an hour’ or something approximating that. Always a good sell to a busy mom.

She spooned the contents into a bowl, put some pesto on top and THEN put some burrata and a drizzle of olive oil, at which point I had to try this deliciousness somehow, someway.

The result? Maybe one of the best things I have eaten all year. It is so bright, creamy, healthy, stick-to-your-ribs comforting. And so easy. The bright pesto is like sunshine, the warm broth is so comforting, and the creamy burrata melting a little in the heat of the broth – it’s all perfection.

You may have a little trouble finding butter beans or big lima beans, but you can get them on Amazon or find them in a specialty food shop (I actually found canned butter beans at Eataly in the Prudential Center in Boston but it is just as easy and delicious to buy the dried ones online or substitute with any northern white bean).

It is funny to say that such a humble dish like beans is the best thing I’ve eaten, but its true. And if you are like me you are starting to think about easy, meatless meals during lent. (Ok full confession I always feel like the challenge to eat meat only once a day on not on Fridays is a chance to eat all the delicious vegetarian foods which I know is not the point but I will still try to offer it up). Good thing this recipe comes from a book chock full of great vegetarian ideas. Even if my 8-year-old declared that it ‘had too many vegetables’.

The real flavor comes from the broth with its simple onion and thyme. I didn’t even chopped the onion as she suggests in her cookbook I just let it simmer. It was the best potlikker I have had in a while.

And I can’t recommend a bit of Naan bread or french crusty bread enough to dip into all this goodness. If you want to add chili oil or red pepper flakes no one would stop you.

You may want to go ahead and buy the big bag at Amazon so you can make this over and over again. It’s so so good.
Happy Eating, xoxo Katie

Herby, Brothy Beans with Pesto and Burrata

Ingredients:

16 ounces dried or canned lima beans, or broad beans

1/2 medium yellow onion roughly chopped

1 tablespoon kosher salt

1/4 cup extra virgin olive oil plus more for drizzling

1 dried bay leaf

Leaves from 8 fresh thyme leaves

1 tablespoon fresh lemon juice (optional)

Store bought pesto for serving

Fresh Burrata or Freshly grated Parmesan cheese

Directions:

If you are using dried beans: place the beans in a large pot, cover with water by about 2 inches, and let them sit for at least 6 hours and up to overnight, 8-10 hours. Check them and be sure they stay slightly submerged.

Add more water to cover the beans by 1 1/2 inches and place on the stove top. Stir in the onion, salt, olive oil and bay leaf. Simmer uncovered, until tender, about 40 minutes, scraping off any foam as they cook.

If you are using canned beans: put beans in the pot and cover the beans with water by 1 1/2 inches and place on the stovetop. Stir in the onion, salt, olive oil and bay leaf. Simmer uncovered, until tender, about 10-15 minutes, scraping off any foam as they cook.

Once tender do not drain the beans. Scoop them into a small serving bowl with a little of the bean broth. Finish with a drizzle of olive oil, a squeeze of lemon if using, pesto and burrata or parm.

Adapted from the cookbook Weekday Vegetarians by Jenny Rosenstrach 

 

Crème fraîche, Garlic & Herb Mashed Potatoes

November 18, 2021

You guys. These are the BEST mashed potatoes. I am thrilled to share them, crazy about them, and hope someone out there gets to try them.

But first a little back story:

After we had our twins, we decided to get our Thanksgiving meal from a good restaurant. It felt smart and easy and we all enjoyed the day and still cooked a few sides and apps. It was so good we did it again when they were 1. The next year, my sister passed away right before Thanksgiving, and in our grief, we got it again. The next year Covid still had us turned upside-down so we ordered it again, but a big hole was felt by my sister and me and my mom (even though she had still always made her stuffing because we can’t have Thanksgiving without it). We missed our traditions.

So this year we are finally taking it back, and it feels like we have emerged from some kind of tunnel and I can see the light.

So with that backstory, I was so exited to find some ways to update the classics on our families Thanksgiving menu. When I saw this post from Ali’s Kitchen it looked beautiful! She used scallions and cilantro, but I had so many herbs on my deck I decided to use a combination of scallions, thyme, parsley, and cilantro. Then I thought about the chicken that I made from Mimi Thorisson’s cookbook with creme fraiche, shallots, garlic and lots of herbs. Ali’s potatoes call for buttermilk but I thought they would be so good with creme fraiche.

I was right. Oh my gosh, the tang it gives the potatoes is almost like a hint of lemon. (Some lemon zest would be a fun addition to these flavors too).

So let’s talk mashed potatoes. My no-fail way to make them is always to peel and cube Yukon Gold or Russet potatoes, and then put them in a pan with water, then put that over medium high heat and bring that to a boil. Cook for 15-20 minutes or until you can easily pierce the potatoes with a knife and they feel tender.

Once you have mashed the potatoes, stir in the butter, salt and pepper, and creme fraiche. I really can’t get over how good these are with this tangy, creamy addition.

To make the herby mixture, heat 3 T. oil in a pan, and add scallions, garlic and shallots. Cook for 2-3 minutes, then add the rest of the herbs, salt and red pepper flakes. (These are optional but I almost recommend serving kids some of the potatoes with out the herby mixture and letting the adults have it with the heat.) Keep in mind you can use any combination of your favorite herbs here, but this combination was really good.

I hope you get to try these they are swoon – worthy. And I hope your Thanksgiving is full of food, family and fun.

Happy Eating, xoxo Katie

Crème fraîche, Garlic & Herb Mashed Potatoes

Ingredients:

5 lbs. Yukon Gold or Russet potatoes, peeled and cubed

3 T. unsalted butter (add more to taste if preferred)

2   7-8 oz packages Crème fraîche

3 T. salt, divided + more to taste

milk, if needed for texture

pepper

For the Herby Garnish:

  • 3 tablespoons olive oil
  • 6 scallions, thinly sliced, to yield a heaping half cup or so
  • 2 shallots, finely chopped
  • 4 cloves of garlic finely chopped
  • 4 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped thyme
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional but so good)
  • 1/2 tsp. salt

Directions:

Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.

Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.

Return the potatoes to the pan and sprinkle 2 tsp. salt and 1/2 tsp pepper over them and add 2 T. butter. Mash the potatoes, stirring to incorporate the butter and salt. When mashed, stir in the creme fraiche and season to taste with salt and freshly ground pepper.

To make herb topping, heat pan over medium heat with 3 T. olive oil. Add scallions, shallots, and garlic and saute for 2-3 minutes, then add parsley, cilantro, and thyme. Add salt and red pepper flakes and stir to combine. Cook for 2-3 minutes more until onions are browned a little and everything is fragrant.

When you are ready to serve, put hot potatoes in a bowl and swirl it around to create peaks and valleys. Spoon herby topping while it is warm all over. If needed, put tin foil over it until you are ready to serve.

 

 

Greek Panzanella + Notes from a Lake Kitchen

July 27, 2019

We’re spending a month by the lake in our new (to us) camp about an hour north of Portland, Maine, near Sunday River and it has made me think a lot about food. We’ve had the house since January, but then it felt more like a ski house kitchen, and I had crock pots of short ribs and spaghetti and meatballs on heavy rotation. This summer we’re here for a whole month because our kitchen and floors are getting redone after we had a leak (and why this blog is so silent lately!). It definitely feels like the longest vacation we’ve ever had, which has been lovely and the days are passing like caramel melts in your mouth, sweet and slow.

I wasn’t sure this would be the case. A summer version of The Shining did cross my mind when I was packing my six kids to come up here. But walks by the lake every morning, swimming and reading every afternoon have given us such great family time and enough structure without any stress which feels…amazing. As Winnie the Pooh says in the recent Christopher Robin movie, “doing nothing often leads to the very best of something.” And of course he is right.

When you’re on vacation, you want to eat delicious food but don’t want to clean up. Going out to eat is how many people resolve this but going out to eat with the twins gives me indigestion and makes me want to take a nap immediately, so we avoid it.

At home we rely on our pizza delivery place, but here they a) don’t deliver and b) don’t always know what the difference is between 30 minutes and 75.  So we’ve been making our own. It’s swayed us mightily since they are always easy and good. I’m somewhat obsessed with the margherita pizza we’ve been making and I don’t see that obsession going away anytime soon, though sautéed Brussels sprouts with pancetta is a close second.

For breakfast I’ve been living off of avocado toasts (the twins love it) and my favorite mushroom and goat cheese fritatta.

For dinners I wanted to try out a few new recipes and promptly realized why a stocked pantry is so necessary to cooking. Buying all the asian condiments like hoisin sauce and fish sauce and rice wine vinegar will add to your bill considerably. And may make you wish you did in fact go out to eat. But still this 30 minute Asian beef bowl – which was born from my 13-year olds craving a dish he had had on vacation one time – was worth all the condiments, and it was really good with some broccoli and red peppers sautéed with soy sauce and sesame oil drizzled on it. And this thai chicken flatbread pizza was so good too.

It’s the rhythms of food that always appeal to me, and that stands out so much here. Chopping an onion, mixing a vinaigrette, turning yesterdays meal of roast chicken or grilled veggies into something delicious. Forming these little rituals that will become ways to connect us to our time here through the years. And that’s what seasonal eating is, just relishing the present moment with all its delights. When our neighbor, Bobbie, who has a camp right next to us invited me over for a visit, she offered me some raspberry pie with her fresh raspberries picked from her patch at home. It was like summer sunshine exploded in your mouth. And another friend and her mom were here for a visit and she made raspberry jam that we’ve been spreading on toast. It’s making me want to go home and plant as many raspberry bushes as I can fit into our yard.

I love finding treasures offered up by the local food stores. The road to the ski mountain Sunday River is loaded with wonderful markets and organic offerings, and I found Miso and fresh greens and the best rosé in a can which fits perfectly into the stroller cup holders. I also found great asiago bread at the store in town and toasted it’s delicious – it’s a lot like the cheese bread we get in Pemaquid, Maine. They also have great ciabatta bread and another bakery sells pain au chocolat too. These are the beginnings of our food memories here, and they’re making me so happy.

I turned the leftover bread into panzanella salad this week and decided to make it a greek version – I have a long standing love of Greek salad and could eat it for lunch every day so I always have the makings on hand.

And I don’t know about you but I can’t get enough cucumbers and tomatoes in the summer, preferably with some kind of vinegar.

So much goodness in one bowl. I love the briney olives with the creamy salty feta and chewy bread that’s absorbed all the vinegar.

 

In short, eating on vacation in July is the essence of simple. And the best part is all the walking and swimming and playing in the sun keeps you feeling great.

Next week I’ll be back in my newly refurbished kitchen and taking all the inspiration from this month with me. Stop back here if you want to see what it looks like!

Well, I just heard a splash that means the kids are swimming and I think I’ll go join them. They made up a new game that involves racing off the dock, and that’s pretty much what we dreamed of when we bought this place.

Happy Eating, xoxo Katie

Greek Panzanella Salad

Ingredients

1 small French bread or ciabatta loaf, cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 orange or yellow bell pepper, seeded and cut into 1-inch cubes

1 large shallot, diced or 1/2 red onion, thinly sliced

8-10 large basil leaves, coarsely chopped

1/2 cup Greek olives (or more if you love them like me)

8 oz. feta cheese, cubed or crumbled

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

4 tablespoons Red wine vinegar

1/2 t. dried oregano

1/4 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

Directions:

Make the vinaigrette, then mix all ingredients together in a large bowl and pour vinaigrette over them. Toss to coat, and enjoy!

Pane Cotta

January 15, 2019

I first saw this dish called Pane Cotta on the author Jane Green’s Instagram page – she had it at a restaurant and it was so good she went home and made it and posted a rough recipe of it! It translates to Baked Bread, it’s an Italian peasant meal (read: rustic and delicious). 

This was one of the most original things I’ve eaten lately, with totally surprising flavors and textures that worked so well together. The braised escarole mixed with the pancetta and leeks were all somewhat delicate, then mixed with the sharp saltiness of the melted cheese, the meatiness of the white beans (you can use any kind here) and cubes of herby, garlicky bread…

The recipe calls for herbs and garlic and it’s really forgiving – I just sprinkled on some garlic salt, olive oil, and thyme. While the bread is toasting, everything else cooks in the same pan. First you cook some pancetta, then in the same pan you add some butter and some leeks…

Then you braise some escarole in chicken broth, and add some white beans…

Then the thing that really ties the whole dish together is the cheese. I tasted it a little with just parm, and just asiago, then with both of them together, and I liked them combined. But don’t let having only one kind of cheese keep you from making this because its just delicious.

Oh, I forgot to tell you the best part! My kids loved it. This seems like it should be a grown up dish, but really its just a twist on things kids love anyway – bread and cheese. If your kid won’t touch anything green, then I can’t speak for them, but mine will and they asked for seconds.

Like many peasant dishes, it was meant to use up left overs, and I think that is what this dish will be for my kitchen – an amazing way to use up a loaf of bread that is starting to get hard. But really it is nice enough to bring to a pot luck or serve for company, or just to have a nice side dish for a roast over the weekend.

Hope you try this soon, it is such a special dish, and will transport you to Italy for a minute or five, I promise.

Happy Eating! xoxo Katie

Pane Cotta (printer version here):

Ingredients:

3 cups day-old bread, torn up into crouton sized pieces

2 T. olive oil

2 minced garlic cloves or 1 teaspoon garlic salt

Fresh herbs, salt and pepper

8 oz. pancetta, diced

2 leeks, sliced (white and light green parts only)

2 T. butter

1 head of escarole, rinsed and torn into small pieces

1 cup chicken stock

1 can white beans, rinsed

1 cup of parmesan and/or asiago (I used ½ cup of each)

 

Directions:

Preheat oven to 375. Place bread on cookie sheet, and toss with olive oil, garlic salt (or minced garlic), fresh herbs if desired, salt and pepper.

While that bakes, cook pancetta on medium high heat until browned, then remove and set aside. Place butter in same pan, and add sliced leeks. Saute until soft, then remove from pan and set aside (can put them on same plate as pancetta). Add escarole with a cup of chicken stock. Bring to a boil, then simmer with the lid on for a few minutes until escarole is soft. Mix in a can of rinsed white beans, and add all the other ingredients (bread, pancetta, leeks, etc) to the same pan. Top with grated parmesan and/or asiago cheese, and bake at 375 for 15-20 minutes.