Insalata Caprese.
Very easy to make.
Fresh tomatoes, fresh basil, fresh mozzarella. Slice tomatoes and mozzarella 1/4″ thick, layer in alternate layers on a serving dish. Chiffonade basil (cut into thin strips) and scatter over. True caprese only has olive oil as a dressing. I recommend a nice balsamic to be drizzled over as well, and some cracked black pepper. Serve as an appetizer for lunch or dinner.
Shrimp with Sofrito, Peppers and Manchego
1/4 cup olive oil
4 Tbsp unsalted butter
2 garlic cloves, minced
20-24 large shrimp, peeled and deveined
1 red onion, cut into wedges, about 1/4 inch wide
2 sweet red peppers, seeded and cut into strips 1/2 inch wide
1 1/2 cups tomatoes, skinned, seeded, and chopped
Pinch cayenne pepper
1/2 tsp paprika
1 cup Manchego cheese, cut into 3/4 inch cubes
Sea salt and freshly ground black pepper
2 Tbsp fresh cilantro leaves
Heat the oil and butter in frying pan until butter foams, then add garlic and cook for 1 minute. Add shrimp and sauté them over a fairly high heat for about 1 to 2 minutes, until colored. Remove from pan and keep warm. Add onion and peppers to the pan, cover and cook on low heat for 15 minutes until softened.
Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes, until the tomatoes begin to break down. Return the shrimp to the pan and stir together, adding Manchego and sauté for 30 seconds. Season to taste, garnish with cilantro, and serve.
Yields 4 servings
Baked Halibut with sides
Halibut is not a cheap fish — in fact, here where I live, it goes for upwards of $20/lb. However, it’s well worth it, and the ease in preparation makes this most likely the closest to a Non-Recipe you’re going to get on The Wannabe Gourmet, so… here goes!
1 six-to-eight ounce halibut fillet
1 tbsp butter, cut into small squares
1/4 tsp dill, minced
1/4 tsp fresh finely ground black pepper
1/4 tsp fleur de sel
lemon juice
Preheat oven to 375F. Line a baking dish with foil, and spray with a non-stick spray. Place halibut fillet, skin side down, on the foil, and sprinkle dill, pepper, and salt (I recommend fleur de self for the subtleness). Dot with butter and spritz with lemon juice.
Bake for 20-25 minutes (check after 20 minutes — the halibut should flake easily with a fork. Be VERY, VERY careful not to overcook the halibut, as it dries out amazingly quick, and that ruins the flavour.)
Serves 2 (or, 1, if you’re really hungry). This dish multiplies well. Serve alongside oven-roasted frites, and haricot verts with shallots.
Slow Cooker Corned Beef
2-3 lb whole corned beef
2 lb white potatoes, peeled, cubed
1 lb carrots, peeled, cubed
1 lb turnips, peeled, cubed
1 tsp cracked black pepper
1 1/2 c water
This recipe is very simple:
Trim the fat from your corned beef (if desired). In a large slow cooker, add your vegetables, then your corned beef. Add water, then sprinkle with cracked black pepper. Cook on low for 7-8 hours. Remove corned beef and allow to rest for 10 minutes before slicing. Serve with cornbread and veggies. Happy St. Patrick’s Day!
Boiled Custard with Blueberries
2 cups fat-free milk
1/4 cup granulated sugar
2 large eggs, beaten
1 tbsp cornstarch
2 tbsp cold water
1 tsp real vanilla extract
2 cups wild blueberries (if frozen, allow to thaw in a colander to prevent the juice from discolouring the custard)
Gingerbread (sauce recipe below)
½ cup butter, softened
½ cup brown sugar (packed)
1 egg
1 cup molasses
2 tsp baking soda
1 cup boiling water
3 cups all purpose flour
1 tbsp ground ginger
½ tsp cinnamon
¼ tsp salt
¼ tsp ground cloves
Cream the butter and sugar together until light and fluffy. Beat in the egg, again, beating until light and fluffy. Stir in the molasses until incorporated.
Dissolve the baking soda in the boiled water. Set aside.
Sift together the flour, cinnamon, ginger, salt and cloves. Add the flour mixture to the butter mixture, alternately w/ the boiling water. Mix only until blended, making sure not to over mix the batter.
Spoon into a greased 9 inch pan and bake at 350 F 45-55 minutes (until cake tester comes out clean).
Cut into squares and serve warm w/ a lemon sauce (below).
Lemon (or lime, or orange) Sauce:
½ cup sugar
2 tbsp Corn Starch
1 cup water
¼ cup butter
1 tsp lemon peel (finely grated or lime or orange depending upon the citrus you are using just substitute it for the lemon)
¼ cup lemon (or lime, or orange) juice
In small pan bring water to a boil over medium heat. Add the sugar and cornstarch, stirring well to avoid lumps. Reduce heat and stir until mixture is thick and translucent (5 mins.).
Remove from heat and stir in the remaining ingredients until well mixed. Cool slightly and serve over the warm Gingerbread.