Pasta with Shrimp and Bacon

The Yin and Yang of Food

After surgery or illness have you ever been restricted to a bland diet? You end up eating food that is all the same texture and color. My cat is perfectly content to eat the same kibble day in and day out. But we humans are always looking for some excitement in our meals. It's that lack of "sameness", the contrasts, that make our foods interesting.

Yesterday I made one of those yin-and-yang meals, and it happened quite by accident. It all started with bacon. I had fresh shrimp and some fettuccine--always a good start. I love shrimp because it cooks quickly and can be taken in so many different directions--with a bit of soy sauce and spices you have an Asian-inspired meal, with cardamon you are dining in Morocco, or with chilies and tomatillos you are south of the border.

But yesterday I had some bacon in the frig that would soon be past its prime. I also had a few mushrooms about to expire. So I started to think about combining bacon and mushrooms and shrimp. Sure, you can always wrap bacon around shrimp and toss them on the grill, but I wanted to do something in the kitchen (dang, it's cold out there!) So here's what happened:

Pasta with Shrimp and Bacon

Ingredients

• 1/2 pound pasta of your choice
• 4 slices of honey-maple cured bacon, diced
• 1 cup crimini or button mushrooms, sliced
• 2 large cloves garlic
• parsley, about 1/2 cup (tops only)
• 1/2 cup walnuts, diced
• Zest from 1/2 lemon
• 1 pound of shrimp, shelled and deveined
• 1/2 cup pecorino romano or Parmesan cheese, grated

Instructions

1. Fill a large cooking pot with water and set over high heat to bring to a boil to cook the pasta. (I used fettuccine, but you could use whatever type of pasta you have on hand.) Cook pasta according to package directions; save 1/2 cup of the cooking water then drain the pasta and set aside.
2. Place the bacon in a large sauté pan, and cook it until it is crisped. Remove it from the pan and set aside. Add the mushroom slices and cook over medium heat until lightly browned. Remove from the pan and set aside.
3. Place the garlic, parsley, walnuts, and lemon zest into the bowl of a food processor and pulse until the garlic is pulverized and the walnuts are finely minced.
4. Heat the sauté pan to medium-high heat. Add shrimp to pan and cook until pink, about 4 minutes. Return cooked bacon and mushrooms to sauté pan. Add garlic/walnut mixture and stir together over medium heat. Add cooked pasta to pan. Stir in 1/2 cup of reserved pasta-cooking water. Season to taste with salt and/or pepper if desired. If you like a bit more heat with your meal add a pinch of red pepper flakes.

So Why is This Recipe Different?

Sweet shrimp play against the salty taste of the bacon. Acidic lemon vs. the bite of garlic. Toothsome pasta vs. crisp parsley. The crunch of walnuts vs. the creaminess of romano cheese.

The point isn't to use these specific ingredients. Just think about complements and contrasts in your everyday meals. If you don't have shrimp, substitute chicken. If you don't have parsley, use another fresh herb. No romano? Any other firm cheese would do. No bacon? What else is hiding in your frig that might impart a smoky taste? Perhaps a bit of sausage or kielbasa?

By the way, the husband all but licked the pan. I hope you can find a way to make this dish your own and enjoy it too!

Source: Image by Jumi Kang from Pixabay 

Recipe - Butternut Squash Lasagna with Fennel and Gorgonzola

Serendipity

I pity my cat.

Every day he eats the same chicken kibble--crunch, crunch, chew, chew. Day in and day out he always knows that breakfast, lunch, and dinner will be served at precisely the same time....and he will receive precisely the same thing, day after day after day.

Despite the obvious luxuries of sleeping 20 hours a day, not paying rent, and "owning" the entire universe, I could not be a cat.

I love diversity. I love surprise.

And when cooking, I love to create contrasts in the foods I serve to my friends and family. Pairing creamy with crunchy, or sweet with savory is what makes food interesting and enjoyable. Even the lowly scoop of vanilla ice cream is elevated (no pun intended) when placed atop a crisp waffle cone.

Last evening I experimented for my family and found a serendipitous combination of sweet and savory that they raved about.

Butternut Squash Lasagna with Fennel and Gorgonzola

Cook Time

Prep time: 30 min

Cook time: 20 min

Ready in: 50 min

Yields: 4 servings

Equipment You Will Need

• Large pot for boiling water to prepare pasta sheets
• Large (10- or 12-inch) sauté pan
• Large-rimmed baking sheet
• Parchment paper
• Sharp knife and cutting board or mandolin for slicing
• Four 8-ounce ramekins

Ingredients

• 4 tablespoons unsalted butter, divided
• 2 cups (1 large bulb) fennel, thinly sliced (reserve green fronds for another use)
• 1 medium onion, thinly sliced
• 2 cups butternut squash, peeled, seeds scooped out, and thinly sliced
• 1/2 pound cremini mushrooms, sliced
• 1/2 pound chanterelle oyster mushrooms, wiped clean and sliced
• 2 tsp. garlic, finely minced
• 2 tsp. fresh rosemary, finely minced
• 1 jar Alfredo sauce
• 1 package of no-boil lasagna noodles, (see note below for specific instructions on how to prepare for this recipe)
• 1 cup Parmesan cheese, shredded
• 1/4 cup Gorgonzola cheese, crumbled

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with a sheet of parchment paper.
2. Place the sliced squash in a single layer on the baking sheet. Bake for about 10 minutes or until tender and the squash begins to brown. Remove from oven and set aside.
3. While the squash is baking, heat the sauté pan over medium-high heat. Add 2 tablespoons of the butter; when the butter has melted and begins to foam add fennel and onion. Sauté until fennel and onions are softened and begin to brown. Remove the fennel and onion to a bowl and set aside. Return sauté pan to heat.
4. Add the remaining 2 tablespoons of butter to the pan. When melted add the mushrooms, garlic, and rosemary; stir until the mushrooms release their moisture and begin to brown. Remove from heat.
5. Now begin to assemble the ramekins. Place the ingredients in each ramekin as listed below:
6. 1 tablespoon of Alfredo sauce in the bottom of each ramekin, then 1 lasagna square.
7. 1/4th of the squash mixture is followed by 1 tablespoon of sauce and 2 tablespoons of Parmesan cheese.
8. Another lasagna square, followed by 1/4 of the fennel/onion mixture. Top with 1 tablespoon of sauce and 2 tablespoons of Parmesan cheese.
9. Another lasagna square, followed by 1/4th of the mushroom mixture. Top with 1 tablespoon of sauce.
10. One last lasagna squared followed by 3 tablespoons of the Alfredo sauce and 1 tablespoon of the Gorgonzola.
11. Place in oven and bake 20 minutes or until bubbling. Remove from oven. Allow it to sit for 5 minutes before serving.

About "cooking" those no-boil lasagna noodles

Yes, I know--no-boil lasagna noodles are promoted as "no cook". However, if you want to use them in individual-serving dishes (as we do in this recipe), you need to be able to cut them into smaller pieces. Here is how you do it:

• Bring a large pot of water to boil
• When the water is boiling, turn off the heat
• Drop the lasagna sheets into the pot of hot water.
• Set your timer for 10 minutes.
• After 10 minutes your pasta sheets will be pliable--al dente--ready to cut to size for your individual-serve ramekins.

A Few Words about Blue Cheese

Blue cheese has a distinctive, pungent taste, but not all blue cheeses are created equal. The most popular blue cheeses are Cambozola, Gorgonzola, Maytag Blue, Roquefort, and Stilton.

1. Cambozola is a German cheese. Unlike other blues, it is creamy and has a much milder flavor. If you are a blue cheese newbie, this might be a good one for you to start with.
2. Gorgonzola is the blue cheese of Italy. Italian-made Gorgonzolas (Gorgonzola dolce) are creamy and mild; domestic versions made in the United States are sharper and more crumbly.
3. Maytag Blue is an American blue cheese--it is quite crumbly and pungent.
4. Roquefort is a French sheep's-milk cheese and is considered to be one of the finest of the blue cheeses.
5. Stilton is made in England. It's firmer and milder than Roquefort or Gorgonzola.

A Few Suggestions

• I have a friend who does not like squash. The amount of mushrooms and/or fennel could be increased, or one could substitute carrots for the squash. Slice them thinly on the diagonal and cook for 2 minutes in boiling water before roasting in the oven.
• Want to add a bit of crunch? After the lasagna is baked, top each serving with some toasted hazelnuts or pecans.
• Gotta have meat? Crisp cooked crumbled bacon can be added to each serving after removing from the oven.

Photo Credit: Image by DonMarciano from Pixabay 

Scalloped Potatoes with an Italian Twist

If you've been reading for a while, you will know that I have a love affair with potatoes--the perfect go-with-anything food, full of nutrients, fiber, and low in calories (unless you prepare them the Carb Diva way).

Last night I was preparing dinner--two beautiful tilapia fillets that I topped with a crust of panko, grated Parmesan, and oregano. (Yes, I also love Italian food, but that's another story for another day). I wasn't in the mood for polenta or risotto. I wanted potatoes and was determined to give them an Italian flare. And "Scalloped Potatoes with an Italian Twist" were born.

Photo Credit: Photo by Some Tale on Unsplash

Carb Diva's Italian Scalloped Potatoes

Ingredients

• non-stick cooking spray
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 6-8 medium-sized new potatoes (see note below)
• 2 cups chicken or vegetable broth
• 2 tablespoons basil pesto
• 1 large beefsteak tomato, seeded and chopped

Instructions

1. Coat the bottom and sides of a 1-quart casserole dish with non-stick cooking spray. Sprinkle in two tablespoons of the Parmesan cheese, rotating and tapping the dish to cover the bottom and sides with the cheese. Set aside.
2. Slice the potatoes about 1/8-inch thick. You should have about 3 cups of potatoes. Place in a wide saute pan and cover with broth. Simmer over medium heat until the potatoes are almost done. You should be able to pierce one of the slices with the tip of a knife, but there will still be some slight resistance. You don't want the potatoes to be soft--they will finish cooking in the oven.
3. Use a skimmer to remove half the potatoes; place them in the prepared casserole dish. Dot on the basil pesto, and then cover with a layer of chopped tomato. Place the remaining potatoes on top and cover with the 1/2 cup of Parmesan cheese.
4. Carefully pour the remaining broth over the potatoes. It should almost come to the top layer.
5. Bake at 400 degrees for about 20 minutes or until it is bubbly and the cheese begins to brown. Allow to sit 5 minutes before serving.

NOTE: You can use red, white, Yukon gold, or a combination of these. I left the skins on my potatoes, but if you prefer you can peel these before cooking.

Chicken Tart in Puff Pastry

I Have a Crush on Curtis Stone!

I did not use that title simply to drive more traffic to my article. Really, I didn't.

Those of you who know me know that I love my husband more than words can express. This year we will celebrate our 42nd anniversary. And, just like aged cheese, yes it does get better with age. (OK, my kids are probably rolling their eyes about now).

But ... do you remember when "Take Home ChefHome Chef" was on TLC (The Learning Channel)? No matter what I was doing, when 4 o'clock rolled around I would stop, turn on the TV, and for 30 minutes smile and sigh and swoon a little over Curtis. For those of you who have not heard of Curtis Stone (really? You must be from another planet), he is a professionally-trained chef from Melbourne, Australia who has cooked in the finest restaurants in Europe. He worked at the Mirabelle, London as Sous Chef, helping create the Mirabelle Cookbook.

Eventually, he became Head Chef at Quo Vadis in Soho, London. Curtis was included in a book about London's finest chefs titled "London on a Plate." The book led to Curtis getting an agent and a number of opportunities within the media. And the rest, as they say, is history.

Yes, I idolize him for his brain. (And did I mention that he was included in the 2006 People Magazine list of 100 Sexist Men?)

{{sigh}}

In December a few years ago, my younger daughter asked me what I wanted for Christmas. "Curtis" was my reply. Well, she couldn't actually give me Curtis--the shipping costs would have been exorbitant (after all, he's 6'4"!). But she gave me one of his cookbooks, and a wonderful one it is.

"Cooking with Curtis—Easy, Everyday, and Adventurous Recipes for the Home Cook" presents traditional seasonal favorites. And for each "featured" main ingredient there are three separate recipes—one for the novice, one for the semi-experienced cook, and one for the pro.

Today I leafed through the book searching for something special I could prepare for my husband (still my No. 1 guy!) and my older daughter. And my eyes landed on "Pigeon and Foie GrasTart." 

Why? I have no idea. I'll never eat pigeon (but I can substitute chicken breast). And, do you know what foie gras is? I do and I'll NEVER go there. So what could I use instead? What about the mushroom pate that is commonly used in beef Wellington, duxelles!!??

So, with a plea for forgiveness from Curtis, I present my own version of his recipe, "Chicken Tart with Mushroom Duxelles."

Chicken Tart in Puff Pastry

Ingredients

• mushroom pate (duxelles), (see below)
• 1 tablespoon olive oil
• 4 small or 2 medium boneless skinless chicken breasts
• 2 sheets of puff pastry
• 2 cups baby spinach, blanched and squeezed to remove excess moisture
• 1/2 cup oil-packed sun-dried tomatoes, pureed in a food processor
• 1 egg, mixed with a fork
• 3 tablespoons milk

Instructions

1. Prepare the mushroom pate (duxelles) and set aside.
2. Next, assemble the tarts.
3. Heat a non-stick frying pan over medium-high heat. Add the olive oil, swirling to coat. Carefully add the chicken breasts and sauté about 4 minutes per side or until no longer pink in the center and nicely browned. Remove from the heat and leave to cool.
4. Cut each puff pastry sheet into 4 squares (a total of 8 squares). Place 4 pastry squares on a waxed paper-lined tray. Place a little spinach in the center of each disc to form the base of the tart. Next, add a spoonful of the pureed sun-dried tomato. Finally, place a cooked/cooled chicken breast on top. If using small breasts they should fit nicely. If small breasts are not available cut the medium-sized breasts to fit onto the puff pastry rounds.
5. Spread about 2 tablespoons of the mushroom pate on top of each (using 8 tablespoons total). Lay another pastry square on the top and press down the sides of the pie to make a tart that looks slightly like a ravioli.
6. Place the tarts in the refrigerator and chill for 30 minutes.
7. Preheat oven to 400 degrees F. Beat together egg and milk. Remove the tarts from the refrigerator and brush them with the egg and milk wash. Prick the tops 3-4 times with a small knife. Place the tarts on a baking tray and bake in preheated oven for 10-12 minutes or until golden brown.

Mushroom Pate (Duxelles)

Ingredients

• ·1/2 pound mushrooms (morels are great, but button mushrooms work)
• ·2 tablespoons unsalted butter; divided
• ·3 tablespoons finely chopped shallot
• ·Salt and pepper to taste
• ·1/2 teaspoon dried thyme or 1 1/2 tablespoons fresh thyme leaves
• ·1/4 cup dry vermouth, sherry, or white wine

Instructions

1. Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as the raw minced mushrooms will stain it.) Twist the towel around the mushrooms and wring out as much liquid as you can over the sink.
2. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high. Add 1 tablespoon of butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently until mushrooms appear dry and are beginning to brown; about 5 minutes. Stir in the remaining tablespoon of butter, and, when melted, the sherry or wine. Cook, stirring frequently until the vermouth has evaporated. Remove from heat and cool.