Friday evening I posted a picture of our dinner on Facebook.  This post was followed by several requests for the recipe; here you go!

Shrimp Scampi

Shrimp Scampi

Scrimp Scampi

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

1 pound Italian Capellini
1 tablespoon kosher salt
1 cup good quality Extra Virgin Olive Oil
1 small shallot, finely chopped
4-6 cloves garlic, minced
Red pepper flakes, to taste
1 14.5-ounce can petite diced tomatoes, rinsed & drained
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon fresh thyme, chopped
1 pound raw shrimp, peeled and deveined, preferably 25-30 count
Freshly shaved or grated Parmesan or Asiago Cheese

Bring a large stock pot of water to a rapid boil over high heat; add salt and capellini. Cook according to pasta directions, do not overcook pasta.

While pasta is cooking, add extra virgin olive oil to a large sauté pan over medium heat. When oil is hot, about 1-2 minutes, add chopped shallot, garlic and red pepper flakes (if desired). Sauté 2-3 minutes (do not let garlic turn brown), or until shallots are soft. Add drained tomatoes, fresh herbs and shrimp. Cook an additional 4-5 minutes, or until shrimp turns pink, remove from heat.

In a large pasta bowl, toss drained capellini with sauce, top with shaved cheese.

Buon Appetito!!!

Quick & Easy Shrimp Scampi


Daulphinoise Potatoes

Potatoes Dauphinoise

If you have never had these wonderful potatoes, you really MUST try them!  I was always a lover of AuGratin Potatoes, until I found these!!!!

What does Dauphinoise really mean?  Definition: In the culinary arts, the word Dauphinoise refers to a French recipe for potatoes in which the potatoes are sliced, layered in a baking dish and then baked au gratin with garlic, butter and cream. Variations on the Potatoes Dauphinoise recipe can include eggs and cheese.

The name Dauphinoise comes from the Dauphiné region of France, where the Potatoes Dauphinoise recipe is said to originate.

Although the names are similar, Potatoes Dauphinoise is not the same recipe as dauphine potatoes, which are balls of puréed potatoes mixed with choux pastry which are then deep-fried until light and crispy.

Water so clear a ducky would swim in it!

Water so clear the Peabody duck will swim in it!

You will need...

You will need….

Sliced thinly

Sliced very thinly

The secret to the success of these potatoes is to slice them very very thin, and rinse your sliced potatoes until the water is clear (this removes most of the potato starch).   If you have a Mandolin Kitchen Slicer, you are all set.  You will need 3-4 potatoes (I used russet), heavy cream, fresh thyme, white pepper, shallot, garlic (if desired), gruyere cheese, (I also like a little provolone), and pankos for a real crispy topping.   You will need to finely chop a ½ large shallot or 1 small shallot.  Heat a small sauce pan with 1 tablespoon of butter, and when melted, add the chopped shallot, minced garlic (if desired) and a couple of stems of fresh thyme.  Cook until soft (about 5 minutes).  Add 1/2 cup heavy cream and heat until warm (do not boil).

 

Finely chopped shallot

Finely chopped shallot

While your shallots are cooking (low and slow), you will need to slice the potatoes and place them in a single layer, overlapping each other in a circular motion.  DSC_0034

DSC_0028

Butter, shallots, white pepper and fresh thyme.

Place a handful of shredded gruyere cheese over potatoes (and any other cheese you like).  Continue layering potatoes and cheese, ending with the potatoes.  Top with a couple of tablespoons of pankos.  Pour the cream mixture over the potatoes.  Cover with foil and bake at 325 degrees 60 minutes.  Remove foil and continue baking until top is bubbling and slightly golden.

Daulphinoise Potatoes

Daulphinoise Potatoes

Potatoes Dauphinoise

Serves: 4
Prep time: 25 minutes
Bake time: 1 hour 15 minutes
4 large russet potatoes, peeled, thinly sliced,  and rinsed in cold water
2 tablespoon butter, divided
1 small shallot, finely diced
3-4 sprigs fresh thyme
½ teaspoon white pepper
8 ounces gruyere cheese, shredded
4-6 sliced provolone, torn in pieces
½ cup heavy cream
2-3 tablespoons Pankos
Preheat oven to 325°.

Heat a small sauté pan over medium low heat, add butter. When butter is melted and bubbling, add chopped shallots, fresh thyme, and white pepper. Sauté until shallots are soft, about 5-8 minutes. Add the heavy cream to the pan and heat until warm, do not boil.

While shallots are cooking, rub the remaining 1 tablespoon of butter in a gratin dish or round baking pan, and rub with garlic, if desired. Line the bottom of the dish with a single layer of potatoes, overlapping each other. Sprinkle ⅓ of the shredded cheese over potatoes and ⅓ of the provolone cheese. Continue layering potatoes and cheese; this should make 3 layers. Pour the warm cream mixture over top of potatoes, do not worry about the stems of the thyme, you can remove them after baking. Top mixture with Pankos and cover with aluminum foil.

Place potatoes in preheated oven and bake 1 hour, or until potatoes are soft. Remove foil and continue baking until potatoes are golden and bubbly, about 10-15 minutes.

Buon Appetito!

 

 


What a great way to begin 2015, bananas and chocolate, perhaps a little Mimosa or a Bloody Mary to go along with this New Year’s Breakfast?  This quick and easy dish is certainly to be a favorite amongst any household members.

Banana French Toast

Banana Chocolate French Toast

Yield: 4-6 Servings
Prep time: 15 minutes
Cook time: 5-10 minutes
12 slices of your favorite bread
1¼ cup milk
2 large eggs, lightly beaten
6 tablespoons hazelnut-chocolate spread (such as Nutella)
1 banana, sliced thinly
1-2 teaspoons Canola Oil
Powdered sugar, maple syrup & butter, for garnish, if desired
Combine milk and eggs in a shallow dish.

Top 6 slices of bread with one tablespoon chocolate spread; arrange banana slices on top of chocolate. Top sandwiches with remaining 6 bread slices.

Heat oil in a large non-stick skillet over medium-high heat. Working with one sandwich at a time, place sandwich into milk mixture, turning gently to coat both sides. Place coated sandwiches into pan. Cook 2 to 3 minutes on each side or until lightly browned. Repeat with remaining sandwiches. Cut each sandwich into 4 triangles and sprinkle with powdered sugar.

Buon Appetito and Happy New Year!

Happy New Year! What’s for breakfast? How about Banana Chocolate French Toast!


Gail Churinetz

Thank you all for supporting my blog…2014 in review. 2015 will be even bigger and better!

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.


Spinach Ravioli, Sun-Dried Tomatoes and Pancetta Butter Sauce

Spinach Ravioli, Sun-Dried Tomatoes and Pancetta Butter Sauce

This is my favorite Christmas dinner Italian course and has become a tradition for more than 10 years.  I always love the bright red color of the sun-dried tomatoes combined with the green spinach filling of the pillows, aka ravioli, with a touch of fresh basil.  So festive.  If you do not have the time to make you own ravioli, another tradition, you can always purchase some fresh spinach ravioli at your local grocery store.  This sauce is made in about 5 minutes time.  I pair this with a beef tenderloin with a mushroom wine reduction sauce, Dauphinoise Potatoes, and some fresh haricot vert, blanched and sautéed with lemon infused olive oil.  This years dinner will be complete with a festive Peppermint Cheesecake, recipe forthcoming.

 

Pasta Dough:
3 large eggs
1 tablespoon extra-virgin olive oil
2 cups all-purpose flour
1 teaspoon kosher salt
(for red pasta dough, add 1 tablespoon tomato paste and omit the salt)

Ravioli filling:
2 tablespoons extra-virgin olive oil
2-3 cloves garlic, minced
1 (10-ounce) bag spinach, stems removed
salt & pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
¼ cup parmesan cheese, grated
1 cup shredded mozzarella

Sun-Dried Tomato-Pancetta Butter:
1 (4 ounce) package thinly sliced pancetta, coarsely chopped
½ stick butter
¼ cup sun-dried tomatoes packed in oil, diced
½ teaspoon finely chopped fresh thyme
Freshly ground black pepper, to taste
2 teaspoons fresh basil, chopped, for garnish

See my blog for directions on how to make the pasta dough, spinach filling, and forming the ravioli.

http://foodsinthefastlane.me/2011/12/04/spinach-and-ricotta-cheese-filled-ravioli

To make the sauce, place the chopped pancetta in a medium skillet over medium-high heat. Cook until crisp and brown, about 5 minutes. Using a slotted spoon, removed the pancetta to a paper towel to drain. Add butter, sun-dried tomatoes, thyme, and black pepper to skillet and cook over medium heat until butter is melted. Add reserved pancetta, toss sauce with cooked ravioli. Top ravioli with fresh basil and freshly grated parmesan cheese, if desired.

Merry Christmas, Happy New Year and Bon Appetito!!!

Spinach Filled Ravioli with Sun-Dried Tomatoes and Pancetta Butter Sauce