A few days ago, I noticed that I had two boxes of easy-make risotto. Uninspired to go to the grocery store (don’t judge Boston is like still 30℉ in March), I decided to make use of the risotto and the baby portobello mushrooms- by stuffing the mushrooms with the Porcini and Parmesan risotto. Here is the result.
Ingredients: 10 oz portobello mushrooms stems removed, 5.5 oz package of risotto (I used the Lundenberg one), 1/2 cup grated parmesan cheese, olive oil to drizzle the mushrooms, salt and grilled seasoning to season
Preheat oven to 400. Add mushrooms to a baking sheet, drizzle with olive oil and sprinkle with salt and grilled seasoning
Roast mushrooms for 15 to 20 minutes. Cook the risotto according to the instructions on the box.
When the risotto is cooked, stuff the mushrooms with it and sprinkle with parmesan cheese.
There are many reasons why I love Glamour magazine. Firstly for its great articles and gorgeous photo shoots, second for its humor and feel-good vibe and third for its recipes. I always tear out the pages from the How to Do Anything Better Guide section and add them to the recipe binder. This month in addition to the beautiful Kate Winslet cover, you can find some really fun recipes. This one is for the Creamy Feta Shrimp Scampi from New York Times food columnist Melissa Clark.
Ingredients: 1 tablespoon butter, 1 tablespoon olive oil, 3 garlic cloves finely chopped, 1/3 cup white wine, 1lb peeled shrimp, 1/2 cup crumbled feta cheese, 1 tablespoon chopped parsley, 1 tablespoon lemon juice, 1/4 teaspoon salt and pinch of red pepper flakes
Begin by adding the butter and oil to a skillet on medium heat. Let the butter melt and add the garlic. Cook and stir for about a minute.
Add wine, salt and pepper. Cook for 2 minutes
Add shrimp and cook until opaque. Glamour advices 2 minutes but I cooked for at least 5
Add parsley and lemon juice
Add feta cheese
Simmer and stir until the cheese melts and the shrimp is cooked through for about 2 to 3 minutes. Serve hot.
This dish is less about complexity and more about the aesthetics. It is one of the simplest dishes you can make since I used ready made tomato sauce but it looks beautiful when serving as a side dish for guests where each guest can get his/her separate stack. You can substitute the tomato sauce and instead make a gratin type of sauce or simply dress the cooked roasted vegetables with a yogurt, dill and garlic dressing. The secret is in slicing all the vegetables and mozzarella cheese into equally sized circles.
Ingredients: 1 large tomato sliced, 1 potato sliced, 1 red pepper sliced, 1 eggplant sliced (I had to use zucchini since my grocery store ran out of eggplants. Bummer), 1 large ball of mozzarella cheese sliced, 1 cup tomato sauce, 1/2 cup grated Parmesan cheese, salt, pepper and Italian seasoning to season, olive oil to drizzle the vegetables
Preheat oven to 350. Begin by arranging all the vegetables in a circle. Make sure to create a reoccurring pattern. I had the order of tomato, zucchini, pepper, mozzarella, potato but it really doesn’t matter as long as you follow one order throughout.
Drizzle with olive oil and season with salt, pepper and Italian seasonings.
Pour the tomato sauce into the center and cover the vegetables with Parmesan cheese
Bake for 20 to 25 minutes or until the potatoes soften. Serve hot.
I am back from Las Vegas. Well that’s not true. I have been back since Sunday but I have been catching up with school work since I did nothing for the last week except eat, drink margaritas, lay in the sun and go out. While in Vegas, I got an opportunity to go to Beso which is Eva Longoria’s restaurant. I love her! Ever since I saw some of her recipes in Glamour’s January 2010 issue, I’ve dying to try her food.
We got a tasting course which was composed of Guacamole with habanero and regular chips, steak tacos with chipotle aioli and churros. These were the best steak soft shell tacos I’ve ever had. A must try if you are in LA or Las Vegas area.
With too much heavy food in the last week, I decided to share one of my favorite salad recipes. It is super delicious but don’t underestimate it. The flavor of the sole three ingredients blend amazingly with each other. You can also add toasted pine nuts but since the whole Pine Mouth incident, I am kind of reluctant to add them to anything.
Ingredients: 4 cups fresh baby arugula, 1 small can drained and cubed beets, 2.5 oz goat cheese (1/2 small goat cheese log), 3 tablespoons olive oil, 2 teaspoons Balsamic vinegar, salt and pepper to season
Begin by adding arugula to a bowl
Top with goat cheese
Dress with olive oil, balsamic vinegar, salt and pepper and mix together. Serve
So Spring Break is happening and as of Friday, I will be in (drums rolling) Las Vegas. I cannot promise to be posting anything for the next week as I will be to busy being a Show Girl but I will really try. I am hoping though to visit some of the celebrity chef restaurants in the area and maybe get inspired by one dish or another. But for now, enjoy this delicious Roasted Tomato and Garlic Pesto Linguini with Mozzarella dish.
Ingredients: 2 plum tomatoes roughly chopped (or 1 lb cherry tomatoes), 1/2 cup pesto, 10 garlic cloves, 1 cup olive oil, 1/4 cup grated parmesan, 1/2 cup chopped mozzarella cheese, salt and pepper to season
Begin by preheating the oven to 375. To a pot of boiling water add the linguini and cook according to instructions. In a ramekin immerse the garlic cloves in olive oil. Add to the oven and roast for 30 minutes.
Add the tomatoes to a baking dish. Sprinkle with olive oil, salt and pepper and roast for 20 minutes.
Add the garlic, tomatoes and the oil that the garlic was cooked in into the blender
Add pesto and parmesan
Blend together until smooth and pour sauce over cooked linguini.
Mix together and serve with mozzarella on top