Cristina Ferrare's Big Bowl of Love
Page 14
Sautéed Baby Roma Tomatoes with Garlic Chips and Capers
(Balsamic Dijon Vinaigrette), capers omitted
1 pound large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
1 (½-inch-thick) piece pancetta
(your deli server can slice you a piece ½ inch thick), cut into small pieces
6 fresh sage leaves
1 (15-ounce) can cannellini beans, rinsed gently and drained
1 tablespoon red wine vinegar
6 cups arugula
Make the baby Roma tomatoes with garlic chips first.
Preheat the oven to 375°F.
On a baking sheet, arrange the shrimp in one layer. Drizzle olive oil over the top, and add a pinch of kosher salt and lots of cracked black pepper. Mix to coat the shrimp with the oil. Bake for 12 to 15 minutes. Remove from oven, cover lightly with foil, and set aside.
In a cold cast-iron skillet or frying pan, add the pancetta, and turn the heat to medium. Sauté the pancetta until it just starts to turn crispy. Add the sage leaves and sauté until the pancetta is crispy-crunchy. Add the roasted shrimp, and mix. Add the cannellini beans and vinegar and mix gently.
Pour into a serving bowl and add the baby Roma tomatoes with garlic chips over the top. Garnish with the arugula.
SHRIMP WITH GARLIC,
LEMON, AND WHITE WINE
4 SERVINGS
I watched a friend of mine make scampi once and I was shocked when she added ice cubes right at the end of cooking the shrimp. I asked her why she did that, and she explained to me that if you undercook the shrimp a bit, then add ice and cover, it creates steam as it melts—and the steam is what makes the shrimp plump and juicy. She was right: the scampi was cooked to perfection, and it melted in your mouth.
The scampi was tender all right, but it lacked the intense flavor and aroma of the garlic and wine, since it was watered down a bit by the extra water from the melted ice. To solve this problem, I came up with this idea: instead of using ice to create the steam, I would use an ice-cold cup of white wine. It worked; the moment the cold wine hit the sizzling-hot pan filled with the sautéing sweet shrimp, it created a cloud of steam that I quickly captured and contained with my trusty lid. It comes out perfect every time!
I serve the shrimp over angel hair pasta, couscous, or rice, put them in a salad, or eat them right out of a bowl using my fingers!
¼ cup extra-virgin olive oil
12 large shrimp, peeled and deveined
4 garlic cloves, peeled and chopped fine
½ cup cold white wine
1 tablespoon cold unsalted butter, cut into ½-inch cubes
Juice from 1 fresh lemon
Pinch of kosher salt
Freshly cracked pepper
¼ teaspoon red pepper flakes (optional)
1 cup Italian parsley, chopped fine
Be sure you have a lid that fits your skillet well.
Heat a heavy skillet on medium-high for 3 minutes. Add the olive oil and then the shrimp, and sauté for 30 seconds. Flip the shrimp to the other side and cook for 30 seconds, scatter the garlic on top, and flip two more times, sautéing for 30 seconds on each side. Watch carefully so the garlic doesn’t burn. (If the garlic is getting too brown, lower the heat a bit.)
Once sautéing is complete, pour in the cold wine, and immediately cover the skillet with the lid. Turn off the heat. Let sit undisturbed for 1 minute. Remove the shrimp from the skillet.
Cook the wine down slightly. Using a wooden spoon, add the cold butter, a piece at a time, and stir until all the butter has melted and the sauce is creamy. Add the shrimp back in. Add the lemon juice, and stir to coat the shrimp with the sauce. Add the kosher salt and cracked pepper to taste, the pepper flakes, and the parsley. Serve immediately, or cold or at room temperature.
BROILED FISH TACOS
6 TO 8 SERVINGS
I think tacos are the greatest food invention ever. I go crazy for the delicious insides—seasoned meat, beans, cheese, lettuce, and tomato—tucked inside a soft or crunchy corn tortilla. I always enjoyed my tacos with beef, but the first time I made one with fish I couldn’t believe how much I loved it, amazingly light and bursting with flavor!
4 (6-ounce) red snapper fillets
5 tablespoons canola oil plus additional for the broiler pan
1 teaspoon cumin
1 teaspoon chili powder
3 tablespoons lime juice
8 soft corn tortillas, wrapped in aluminum foil
Kosher salt
Pepper
2 cups Guacamole, homemade
(Guacamole) or your favorite store-bought
2 cups shredded head lettuce
3 cups Tomato Salsa, homemade
(Tomato Salsa) or your favorite store-bought
3 scallions, chopped in small slices
2 tablespoons chopped cilantro
2 limes, cut into wedges
Place the fish fillets in a glass bowl. Combine the canola oil, cumin, chili powder, and lime juice, and pour over the fish. Cover the bowl with plastic wrap and put in the refrigerator for 45 minutes.
Remove the fish from the refrigerator and let stand at room temperature for 15 minutes. Preheat the oven to 400°F. Place the tortillas on the bottom rack of the oven.
Turn on the broiler. Grease a broiler pan with canola oil. Salt and pepper both sides of the fillets to taste, and put them side by side on the broiler pan. Place the fillets under the broiler 3 inches from the heat source. Broil the fillets 4 to 5 minutes on one side only, keeping an eye on the fish so it doesn’t burn. Transfer the fish to a cutting board and slice into strips.
Turn off the oven. Place a serving platter on the middle rack of the oven. Take one tortilla out of the oven and place it on a cutting board. Smear 2 heaping tablespoons of guacamole all over one side of the tortilla; then add a small handful of lettuce and one-half of a 6-ounce snapper fillet across the middle of the tortilla. Add 2 tablespoons of salsa over the top, and sprinkle on 2 teaspoons scallions and cilantro. Wrap the tortilla around the filling and secure with a toothpick. Place each prepared taco on the platter in the oven while you assemble the rest.
Serve immediately with a lime wedge and a tall margarita!
COOK’S NOTE: If you don’t have the time to make homemade salsa and guacamole, use your favorite store-bought salsa and make a quick guacamole by simply mashing 1 ripe avocado with the juice of 1 lime, ¼ teaspoon kosher salt, and 1 teaspoon Tabasco.
SMOKED SALMON
EGG-WHITE OMELET
WITH CRÈME FRAÎCHE
4 TO 6 SERVINGS
There is a famous deli in Los Angeles called Nat and Al’s. Every Saturday we would go there for breakfast. When the kids were small, the waitress would give the girls bagels tied with a string that would hang around their necks like a huge pacifier! It did the trick; we didn’t hear a peep from them until their breakfast came! We still go there to this day; the kids are all grown, but the same people are still there serving up the most delicious breakfasts, and we still order the same thing. Alex and Arianna start with their bagels (sans string), and Tony and I order up scrambled eggs with smoked salmon.
I wanted to try my own version at home since Tony likes it so much. I make mine in omelet form, using egg whites, crème fraîche, and extravirgin olive oil. It’s a big hit at our house!
9 egg whites
¼ cup crème fraîche
4 ounces sliced smoked salmon
3 tablespoons finely chopped red onion
2 tablespoons finely chopped Italian parsley
1 tablespoon seeded and chopped jalapeño
Cracked black pepper
2 tablespoons extra-virgin olive oil
4 slices whole-grain bread, toasted, crusts removed, and cut into triangles
2 limes, cut into wedges
1 ripe avocado, peeled, seeded, and sliced ¼ inch thick
10 baby Roma
tomatoes or cherry tomatoes, cut in half
Spray the bottom and sides of a 10-inch frying pan with cooking spray, coating well. Beat the egg whites until frothy. Pour the egg whites into the cold pan and place over medium heat. As the underside of the egg whites starts to solidify, lift the edges using a rubber spatula and tilt the pan slightly to allow the uncooked egg whites to spill onto the bottom of the pan. When you are able to move the egg whites easily by shaking the pan back and forth, flip the egg whites to the other side using a metal spatula. Turn off the heat and let the egg whites sit for 1 minute. Slide the egg whites from the pan onto a plate.
Spread the crème fraîche over the egg whites and arrange the salmon over the top. Sprinkle on the onions, parsley, and chopped jalapeños. Crack some black pepper over the top, and drizzle on the olive oil. Serve with toast points and lime wedges on the side, and garnish with avocado slices and tomatoes.
COOK’S NOTE: For individual servings, use 3 egg whites, 1 ounce of smoked salmon, and 1 tablespoon of crème fraîche, cut down on the onions and parsley, and drizzle on 1 teaspoon of olive oil.
SALMON PATTIES
WITH SPICY
LOW-FAT MAYONNAISE
4 TO 6 SERVINGS
The secret to these moist salmon patties is to use Japanese-style bread crumbs (panko) for frying. The panko crust gives the salmon a crunchy golden coating to keep in all the rich flavor of the flaky tender insides!
Spicy mayonnaise
1 cup low-fat mayonnaise
½ cup ketchup
2 teaspoons Tabasco sauce
teaspoon cayenne pepper (optional)
1 tablespoon fresh lemon juice
Salmon cakes
2 eggs, separated
1 cup mashed potatoes; you can use leftover mashed potatoes, or your market may carry ready-made mashed potatoes
½ small onion, finely grated
1 scallion, chopped fine
4 ounces cream cheese
2 tablespoons sour cream
1 tablespoon lemon zest
1 pound cooked salmon, chopped into small pieces; you can use leftovers from the Pan-seared Crispy-skinned Salmon (Pan-Seared Crispy-skinned Salmon With Green Pea Puree)—just remove the skin from the salmon after it has cooled
1 tablespoon lemon juice
1 tablespoon low-sodium soy sauce
2 cups panko (Japanese-style bread crumbs)
2 cups canola oil
1 large lemon, sliced into 4 to 6 wedges (optional)
To make the spicy low-fat mayo, in a small glass bowl combine the mayonnaise, ketchup, Tabasco, cayenne, and lemon juice, and whisk to incorporate all the ingredients. Cover and place in the refrigerator until ready to use.
To make the salmon cakes, in a separate bowl combine one egg yolk, mashed potatoes, onion, scallion, cream cheese, sour cream, and lemon zest, and mix well. Mix in the salmon, and make sure all the ingredients are incorporated. Shape into 6 (2 ½-inch-wide by 1-inch-deep) patties.
Beat the egg whites until frothy. Add the lemon juice and soy sauce, and beat with a fork. Coat the salmon cakes in the egg wash; then roll them in the panko crumbs to coat all over. Place in the refrigerator uncovered for 1 hour.
To fry the salmon cakes: Remove the salmon cakes from the fridge. In a heavy-bottomed skillet heat canola oil on high heat until hot. To test, drop a small bit of the salmon cake in the oil; if it bubbles, the oil is hot enough. Reduce heat to medium-high, add the salmon cakes, and fry for 2 minutes or until the bottom is golden and crispy. Gently flip over and fry the other side for 2 minutes. Remove cakes from skillet and drain on paper towels.
Serve on top of tender baby greens with Shallot Vinaigrette (Shallot Vinaigrette), with the spicy mayo and lemon wedges on the side (if using).
PAN-SEARED CRISPY-
SKINNED SALMON
WITH GREEN PEA PUREE
4 SERVINGS
This is the recipe I use when I want to impress my guests.
I prepare the salmon by pan searing it in clarified butter, olive oil, salt, and pepper; it’s quick and easy. The salmon turns out tender and moist, but my favorite part is the crispy salmon skin.
I serve the salmon over a sweet pea puree with sautéed vegetables on the side, but it can be served it in so many ways. Try it over Creamy Yukon Gold Mash with Scallions (Creamy Yukon Gold Mash With Scallions), couscous, Caesar salad, spinach salads, or baby greens, or in a Greek salad. It’s great in pasta dishes and makes for an outstanding salmon mousse or salmon patties.
8 baby artichokes
2 cups frozen green peas with pearl onions, defrosted
2 ounces low-fat cream cheese
4 tablespoons olive oil
2 leeks, cut into ½-inch rounds and rinsed really well
2 garlic cloves, peeled and smashed
¼ cup white wine
Kosher salt
Cracked pepper
4 (4- to 5-ounce) pieces of salmon, each 2 inches thick
4 tablespoons clarified butter
(see Cook’s Note on Caramelized Carrots With Balsamic Syrup)
¼ cup hot water
8 baby carrots
12 sugar snap peas
3 large shiitake mushrooms, sliced thin (about ½ cup)
8 baby zucchini, sliced on an angle
½ inch thick
1 lemon, sliced thin
With a sharp knife, cut off ½ inch from the top and ¼ inch from the bottom of each baby artichoke. Cut the artichokes in half, and pull off some of the outer leaves. Place the leaves in boiling water for 30 minutes, or until tender, drain, and set aside.
In a blender, combine the peas and onions with the cream cheese, and blend until smooth and creamy, about 2 minutes. Add water a tablespoon at a time if the peas are too thick and the mixture is not blending well. Using a spatula, place the peas in a small sauce pot, and set aside.
Heat a medium-size frying pan over medium-high heat until hot. Add 2 tablespoons olive oil and the leeks, and sauté for 2 minutes. Add the artichoke hearts and garlic, and sauté for 1 minute. Add the wine, and cook until almost all of the wine has evaporated. Cover and set aside.
Sprinkle kosher salt and lots of cracked pepper over the top of the salmon. Heat a frying pan (preferably cast iron) large enough to hold 4 pieces of salmon without overcrowding them (otherwise use 2 skillets) on medium-high heat. Add the clarified butter and remaining 2 tablespoons olive oil, and heat until the oil and butter start to bubble slightly along the edges of the pan. Add the salmon fillets, skin side down, and reduce heat to medium. Cook undisturbed for 4 minutes.
While the fillets are cooking, return the pan with the artichoke hearts back to the stove over medium heat and cook until they begin to sizzle. Add ¼ cup of hot water, the carrots, sugar snap peas, mushrooms, and zucchini. Sprinkle with ½ teaspoon kosher salt, cover, reduce heat to low, and cook for 4 to 5 minutes.
Using a metal spatula, turn the fillets over and sauté for 3 to 4 minutes longer, or until the salmon is just pink in the middle. Flip the fillets gently back onto the skin side, and turn off heat.
Heat the pea puree through on low heat, and stir with a wooden spoon until hot, about 2 to 3 minutes.
To serve, place ¼ cup of the pea puree on each of 4 plates, and top with the salmon, skin side down. Spoon a helping of the vegetables onto each plate, and add a slice of lemon.
POTATO PLATES
WITH SMOKED SALMON
AND CRÈME FRAÎCHE
6 SERVINGS
I was experimenting in the kitchen one night with leftover vegetables. I had two red potatoes and thought of making a potato and onion frittata, which I normally would do, but I wanted to try something different.
I looked to see what else was in the fridge and spotted some smoked salmon. Then I remembered how much I absolutely love the salmon pizza at one of my favorite restaurants, Spago, owned by one of my idols, chef Wolfgang Puck. I thought perhaps instead of the pizza dough I could make little plates of potatoes to serve the salmon on.
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Though they look complicated and labor-intensive, I promise you they are not! Even I was surprised at how easy they are to make. Now they’re a regular in my repertoire.
I served them at a dinner party, and they were a huge hit. They’re so pretty to look at on the plate, and they’re superdelicious too. You could be polite and cut them with a knife a fork, but I fold mine like a taco; I suggest you tell your guests to do the same!
1 pound sliced Norwegian or
Alaskan smoked salmon
½ cup crème fraîche or low-fat sour cream
3 red potatoes
¼ cup extra-virgin olive oil
3 tablespoons finely chopped red onion (optional)
2 scallions, thinly sliced
3 tablespoons finely chopped Italian parsley (optional)
Freshly cracked pepper
6 lemon or lime wedges
Preheat oven to 400°F. Let the salmon and crème fraîche sit covered at room temperature on your kitchen counter while you prepare the potatoes.
Thinly slice the potatoes on a mandolin, and lay them individually on a paper towel. Place more paper towels on top and pat dry. It’s important to get all of the moisture off the potatoes so they will crisp up nicely in the oven. (You may have more potato slices than needed for the recipe because you’ll be using only the best-looking ones.)
Spray a baking sheet with cooking spray. Using 8 potato slices that are pretty much uniform in size, form a flower-shaped circle on the baking sheet: place the first slice on the baking sheet; then place the second slice overlapping half of the first slice. Continue placing slices in a circle, each one overlapping the one before, until you have formed a giant flower. If you need to cover a gap in the flower shape, just add another potato slice. Make 6 potato flowers, brush the potatoes lightly with olive oil, and bake in the oven for 15 to 20 minutes or until the potatoes are golden crispy. (The middle won’t be as crispy as the edges; check to make sure the edges aren’t burning. If the potatoes in the back are getting darker than the ones in front, turn your baking sheet around to bake all the potato flowers evenly.) Remove from the oven but leave the potatoes on the baking sheet.