Simple Shrimp Scampi

You know the old saying, "When life hands you lemons, make lemonade"?  This past week I made shrimp scampi with life's lemons!  It all started as I found a great tutorial that would teach me how to make better use of my camera.  Not the point and shoot kind, but the more involved digital that requires a degree in technology.  Every time I use it I want to learn more about it....thus the tutorial.  Unfortunately, and stupidly of me, I neglected to remove the batteries from it after it had sat for well over 2 years!  Major corrosion = exploding batteries!  Lesson number 1 learned the hard way!

Lesson number 2 was more devious and subtle.  Someone had decided to compromise my bank account.  So, upon checking my online balance I noticed amounts being siphoned off.  I flew down to the local bank and made them aware of the problem.  Their nonchalant remark was, "oh, that's been happening a lot with people cloning your account after you've swiped your debit card (usually at a gas station).  So, after most of the day on the phone and a throbbing headache, lesson number 2 was learned.  No more SWIPES for me, especially at a gas station.  I don't use ATM's, but apparently that's equally risky.  

Those are my lessons for the week...learn from them, please!  Then you can make something good to eat with those lemons!

Simple Shrimp Scampi

8-10 shrimp, medium size, cleaned,  peeled and deveined

2 cloves of garlic, minced

2 Tbsp butter

1 handful of chopped parsley

1 Tbsp of lemon zest

1 Tbsp of lemon juice

a splash of white wine, and perhaps a glass to consume by the cook!

Melt the butter in a skillet.  When it barely begins to froth,  add the shrimp in a single layer.  Add the garlic and lemon zest.  Cook on first side for only 2-3 minutes on medium heat.  Turn the shrimp, reduce the heat to simmer and add the lemon juice, splash of wine and parsley.  Continue to cook until done, maybe another 2-3 minutes.   Serve with rice or pasta...delicious and super simple.

Angel Hair Pasta Pomodoro

I love the simplicity of Italian food.  With just a few ingredients you can create a special meal.  Most of the ingredients that go into this dish, you may already have.  Instead of angel hair pasta, orzo, penne,  or spaghetti noodles can be substituted.  What's great about this pasta is that it only takes about 7 minutes to make once the water boils for the pasta!  Try it!

Angel hair Pasta Pomodoro

1/3 package of angel hair pasta

3 Tbsp butter

1 Tbsp olive oil

3 cloves of garlic, minced

zest of 1 lemon

2 Tbsp of lemon juice

2 Tbsp chopped fresh parsley

20 cherry or grape tomatoes, halved

2 ladles of pasta water

2 Tbsp basil leaves, torn or sliced

For garnish:  Parmesan cheese and red hot chili flakes


Boil water for the pasta in a large pan.  Add a bit of salt when it boils, then add the pasta, stirring.  Cook according to package directions, usually 9-10 minutes.  Reserve 2 ladles of pasta water, then drain.

In a large skillet, add the butter and olive oil.  Heat on medium heat until butter melts.  Add the garlic, zest, lemon juice, parsley and tomatoes.  Cook for only 3-4 minutes so the flavors blend.  Add the pasta to the skillet, stirring to mix ingredients.  Add the basil and pasta water, especially if it looks dry.  You can also add a bit more olive oil at the end.  It's ready....plate, garnish and enjoy!

Serves about 2-3.  

Italian Mango Mimosa

Yesterday we achieved a personal goal which I can't discuss, that's why it's PERSONAL!  But, I will say it was reason to celebrate.  We chose to celebrate with a newly concocted drink, called an Italian Mango Mimosa.  In my mind anything having to do with Italy or somewhere tropical like Hawaii, is the place to be.  And, if you can't be there, at least you can bring those flavors into your kitchen.

I made some homemade lemon liqueur a while back and I figured it would go perfect in this.  It did!  If you need to celebrate or just whisk your brain into tropical vacation mode, try this.  It's an adult smoothie with a twist!

Italian Mango Mimosa

1 cup orange juice

1/2 large or 1 small mango, peeled and cut from pit

Place in a blender and puree.  Add about 1 cup of ice and chop/blend.  Add 3/4 - 1 cup of limoncello.  Blend and serve.  Simple, simple, simple!  Garnish with fresh mint sprig or umbrella and be prepared to dream!

Italy?

Who's that gorgeous pool boy?

Or Hawaii?

Springtime Couscous

Spring has sprung, finally!  The flowers are blooming, the birds are singing, the barbecue is out and the warmth from the sun is a very welcome feeling.  I'm more than ready to get my hands into the dirt to cultivate my garden.  There's nothing better than doing my produce shopping in my garden!  Right?  Fresh spinach, lettuce, mint, chives to snip and baby tomatoes to pluck.

This recipe for Springtime Couscous can be made with orzo, or barley, but I like pearl couscous the best.  It will be a staple for many Summer barbecues.

Ingredients:

1 cup pearl couscous

1 cup fresh spinach, roughly chopped

1/4 cup scallions, chopped

1 Tbsp fresh mint, chopped

1 Tbsp parsley, chopped

1 Tbsp olive oil

1 small can of black olives, rinsed

1 tsp lemon zest

the juice from 1/2 lemon, squeezed

Cook the couscous according to package directions.  In a mixing bowl, add all the remaining ingredients.  When couscous is done, drain off any liquid remaining and add to the bowl.  Blend well and add salt and pepper to taste.  Refrigerate for at least an hour, or longer.

The lemon and mint flavors are the perfect Springtime combination.  You can easily increase the amounts to feed loads of people for a brunch or party.  You'll love this cold salad!

Tivoli Inspired Lemon Pancetta Pasta - Pasta of the Month

I can't begin to explain how my first trip to Italy inspired me in the kitchen.  I was extremely impressed while on an excursion to the town of Tivoli which is a fortress of a town which was frequented in ancient times by the wealthy Romans.  After the main attraction, the Villa d'Este, we were treated to a pasta making demonstration by mother and daughter at the restaurant Terme di Diana.

Villa d'Este

Pasta making demo at Terme di Diana Restaurante

They made pasta the "old school" way which I still haven't mastered, but they made it look so easy, it was worth a try.  Since that first try I've resorted to using my trusty food processor, much simpler!  

The best recipe/method I've found happens to be Giada's fresh pasta on page 222 from her cookbook "Everyday Pasta".  I love her recipes!







When I make fresh pasta I'll usually make a few different types/shapes utilizing the whole batch.  Sometimes, it's ravioli, lasagna, fettuccine or, this time, spaghetti noodles.  Then I freeze whatever I won't be using that day.  For my Lemon Pancetta pasta I used approximately 6 "nests" of fresh spaghetti.  You can use about 1/2 pkg for the same amount.

"nests" of pasta

Tivoli Inspired Lemon Pancetta Pasta

5 "rounds" of pancetta, chopped

1 small shallot, sliced and chopped

2 garlic cloves, chopped

1/2 Tbsp red chili flakes

1 Tbsp of lemon zest

1 Tbsp of lemon juice

handful of fresh basil, sliced

ladle of pasta water (reserve before draining the pasta)

2 Tbsp butter

1 Tbsp olive oil

Parmesan cheese grated for garnish (optional)

While you boil some water for the pasta, put together the sauce.  If using fresh pasta, it will only boil for a few minutes versus 9-11 minutes.

For the sauce, in a large skillet fry the pancetta until it's done.  Reduce the heat to medium, add the shallot and continue to cook until soft.  Add the garlic and chili flakes, then the zest, lemon juice and basil.

Bring the pasta water to a boil, add a sprinkle of salt.  Add the pasta and stir to keep from clumping.  When it rises to the top, it's done, usually about 3 minutes or so.  Reserve a ladle of water, drain and place the pasta into the skillet.  Mix well and add the ladle, especially if dry, then the oil and butter, blending well.  Plate and serve.  Molto bene!

Homemade Limoncello - A Piece of Italy

I've been wanting to make this for some time now!  There's nothing better than sipping some ice cold limoncello when the weather is pushing the 100 degree mark.  Of course, I wouldn't refuse a nice glass of limoncello in the dead of Winter!  Take a sip, close your eyes, feel the ocean breeze and imagine yourself on the Italian coast!

 I used a fellow blogger's guidelines from her blog, La Buona Cucina, but, as customary for me, I switched it up a bit.  I used vanilla infused vodka, so it's not "real authentic" Italian limoncello, but it sure tastes great!  My next batch (with more variations) will be before Christmas instead of traditional homemade amaretto.

Ingredients:

10 organic lemons (use a vegetable peeler for nice strips)

1 bottle (750 ml) of vodka (I put mostly vanilla vodka and then the rest regular)

about 3 1/2 cups water

about 2 1/2 cups sugar

Put the lemon strips and vodka in a large sealable glass container.  Seal or cover and let it "rest" or steep for 10 to 45 days or longer.  I'm sure longer is better ,but I got anxious to try it!  When your "decided time" is over, mix the sugar and water in a saucepan and let the sugar dissolve.  Cool completely, then pour the mix over the steeped lemon/vodka mixture.  Reseal and let it sit overnight at room temp.  Strain the lemon peels out and transfer your homemade limoncello into decorative bottles.  It can be stored in the refrigerator or freezer (upright).  Molto bene!

Lemon Lavender Bars

If I had my way, I would re-plant my whole backyard with lavender plants!  And if I lived in a more tropical area, lemon trees would dot my landscape.   Why?  Because there are so many things you can do with both.  Why not mix them to make these lemon lavender bars. 

I've been on a lemon kick lately.  As we speak I have homemade limoncello "macerating" in a large jar, waiting for the last step.  (future post)  When making the lemony liqueur you only use the peel, so now I have juice galore.   Lemonade anyone?

As you bite into these bars, I promise, you'll be pleasantly surprised by a tart crunch of shortbread and lavender permeating your mouth as the  lemony glaze melts in your mouth.   Great for a brunch or wedding shower or a treat for no reason!

Ingredients:

1 stick unsalted butter (room temp)

1 cup all-purpose flour

1 Tbsp culinary lavender buds, slightly crushed with a spoon

1/2 tsp salt

1/2 cup powdered sugar

2 Tbsp lemon juice

1/2 tsp vanilla flavoring

For the glaze:

2 Tbsp lemon juice

1/2 cup powdered sugar

Preheat oven to 325 degrees.  Either butter and flour an 8x8 metal pan or spray with non-stick spray and line with parchment paper, then butter the bottom.  You'll be able to lift the bars right out of the pan.

In a small bowl add the flour, lavender and salt.  Set aside for now.  In a stand mixer with paddle attachment, beat the 1 stick (4 oz) of butter and powdered sugar on high speed until light and fluffy.  Add the lemon juice and vanilla and mix on low speed.  Gradually add the flour.  The dough will be very sticky.  Dip your fingers into water to work with the dough and press the dough into the pan.    Bake for 25-30 minutes.  Remove from oven and cool.

For the glaze, just whisk together the lemon juice and remaining powdered sugar.  Pour and spread onto the cooled bars.  Make sure they cool for another hour or so, remove from the pan and cut into squares.  Makes about 16 pieces.  Delicious!!

Test Kitchen Needed for Limoncello Cake

The search is on for a test kitchen  person who would like to "try" the limoncello cake recipe that did not work very well for me.  I live in some altitude and would like someone at sea level to bake this cake.  The cake had great flavor but the texture was ALL wrong!  Or maybe, I expected too much?!

If you're up to the task, bake it and come back to comment with your results.    Here it is:

Butter and flour a pan (I used a bundt pan)

3 cups flour

4 eggs

1 cup sugar

1/4 tsp lemon zest

3/4 cup extra virgin olive oil

2/3 cup milk

3 Tbsp limoncello

1/2 tsp confectioner's sugar (powdered)

1 Tbsp baking powder

Preheat oven to 325 degrees.  Have your greased and floured pan ready.  Beat the eggs and sugar together in a large mixing bowl with an electric mixer.  Add the flour, lemon zest, oil, milk and limoncello and stir with a spoon until combined.  Add the baking powder and confectioner's sugar and stir again until blended well.  Spoon the batter into the pan and bake about 40 minutes, until a toothpick inserted into the center comes out clean.

Let the cake cook completely, and place on a serving plate.  Dust with additional powdered sugar or make a glaze of lemon zest, confectioner's sugar, a bit of limoncello and milk or water.  Pour over the cake and serve.

Let me know how yours turns out.

Roasted Honey Glazed Chicken

Roasting a chicken is a great way to experiment with your favorite spices of the world.  It's also a way you can feed your family  for a couple of days.  Consider all the options for meals during the week.  Enchiladas. quesadillas, chicken sandwiches, salad, and maybe, soup.   As the economy "tanks",  people are looking for ways to make their dollars go a little further.  Enter the versatile chicken.  Make that an organic chicken...one that has smaller breasts because they're not pumped full of fluids, aka, sodium solution.  You've all seen those packages of plump chicken breasts displayed in the supermarket.  Seriously, do you think those chickens grow that big on their own?

As I climb down off my soapbox, here's a beautiful way to roast a chicken, using a new addition to my herb garden, lemon balm.  If you don't have or can't find it, substitute lemon thyme.

Ingredients:

4 lb. roasting whole chicken, preferably organic

salt & pepper

herb de Provence, about 1-2 Tbsp

1/4 cup olive oil

about 6-8 whole lemon balm leaves

For the glaze:

1/3 oil

1 Tbsp honey

1 tsp zest of ginger

1 tsp lemon balm chopped

Set oven to 325 degrees.

After cleaning and removing giblets from inside of the chicken, place it in a roasting pan.   With your fingertips, loosen the skin on both sides of the breastbone and slide the lemon balm leaves in there.   Sprinkle salt and pepper onto the bird.   Pour the oil onto the bird with the lemon balm and start to massage the spices in.    Put the bird into the oven to roast and make the glaze by just mixing  the oil, leaves, honey  and ginger together in a bowl.  Bake the 4lb chicken for approximately 2 1/2 hours, basting every 30 minutes with the glaze and pan juices.   You could even throw in some cut up potatoes and/or carrots during the last 45 minutes.   So good!

Lavender Lemon Drop Cookies

Over the past few years. I've been dabbling in culinary lavender recipes.  It's great in sweet and savory dishes and smells heavenly!  I now have a couple of bushes in my backyard and some have decided to spread amongst the rocks.  The plan is to let them be and to strategically add to them every year until my yard is filled with their beauty and relaxing scent!

Future backyard

I've tried making lavender pancakes, cookies and cakes and look forward to finding other ways to use this intoxicating herb.  Maybe a vanilla lavender ice cream! 

I found this recipe online from the Avonlea West Island Retreat in British Columbia.  The name suggests a serene and scenic place!  I followed it very closely because sometimes baking and me don't see eye to eye.  This time the result was good and I'll certainly make these again.

Makes about 3 dozen

10-12 sprigs of fresh lavender

1/2 cup butter

1/2 cup granulated sugar

1 tsp vanilla

pinch of salt

zest from 1 lemon

2 tbsp lemon juice

2 eggs, slightly beaten

2 cups flour

2 1/2 tsp baking powder

Preheat oven to 350 degrees (375 for high altitude)  Lightly grease cookie sheet.  Peel off the lavender florets.  Cream butter and sugar in a mixer.  Add the lemon zest, juice and vanilla.  Then beat in the egg.  Blend in the dry ingredients.

The dough will be slightly sticky.  Drop by teaspoon onto the cookie sheet and bake for approximately 15 minutes until a  light golden color.  Pop them in your mouth and relax!