Tag: White Wine

Classic Shrimp Scampi

A few years ago, I realized that the concept of what I know as Classic Shrimp Scampi is kind of an American one. To Americans, Shrimp Scampi is shrimp cooked in butter and typically served over pasta. But scampi is actually its own type of crustacean. So it appears that when Italian immigrants came to the US, they adapted the recipe to substitute in shrimp and then kept both names.

Now that you’ve had a history lesson on Shrimp Scampi, let me get to the actual making of the dish. This version is relatively classic, where you cook the shrimp in a butter white wine sauce with a little bit of crushed red pepper and then finish it off with fresh parsley and some lemon juice. To soak up the yummy sauce, serve with pasta or crusty bread.

Ingredients:

  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced or pressed
  • 1 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 lbs large or extra large shrimp, cleaned
  • 1/4 cup fresh parsley, chopped
  • the juice of 1 lemon
  • cooked pasta or bread, to serve

Kitchen Tools Used:

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Baked Stuffed Artichokes

Note: I received a box of produce from Misfits Market in order to write this post. Opinions are mine alone.

I really like stuffed artichokes, but the idea of making them has always kind of intimidated me. I finally got up the courage to try them out when I received a box from Misfits Market with four lovely artichokes inside.

If you’ve never heard of Misfits Market, it was born from a mission to bring delicious, fresh, and affordable misfit produce to people everywhere and reduce food waste at a scale that creates positive and lasting impact.

Every box of Misfits produce benefits farmers, helps prevent food waste, and ultimately helps save the environment. Misfits is Philadelphia and New Jersey based but is rapidly expanding. The company rescues produce from regional farms and distributes it throughout the Northeast in three business days or less.

Misfits Market has two sizes of boxes: the Mischief and the Madness with a variety of fruits and veggies in each one. You can learn more about them here.

You’ll see more posts from me showing how I used my box, but let’s get back to the artichokes! My mother-in-law makes a batch of stuffed artichokes around Christmas and I am always amazed with the amount of work they can take! So this version for Baked Stuffed Artichokes is a bit of a cheat. Cutting them in half and baking them takes some of the “stuffing” work out, but not all of it.

Ingredients:

  • 4 artichokes
  • 3 lemons, juiced
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 large shallot, minced
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 2 cups Italian breadcrumbs
  • 1 tablespoon fresh parsley, chopped, plus more to taste
  • salt and pepper, to taste

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Cioppino (Seafood Stew)

Note: I was sent a ZOS wine saver for review. All opinions are mine alone.

Using wine in recipes both adds and enhances flavor. I love cooking with both red and white wine, but I really only drink red wine. Which means I keep a re-corked bottled of white wine in my fridge, which over time, begins to oxidize and change taste (and not for the better!)

 

So when I was contacted to try ZOS wine saver, I was intrigued. The ZOS wine saver is a solution that eliminates 100% of the oxygen from an opened bottle of wine, which can preserve the bottle for weeks or months. The ZOS wine stopper has an oxygen-absorbing cartridge that allows you to use a small amount of wine and still maintain its flavor for future use.

Source: zos.wine

The ZOS wine saver is made of an oxygen barrier stopper attached to a replaceable cartridge. You just insert the ZOS stopper into an open bottle of wine and the cartridge absorbs all of the oxygen in the bottle. Each cartridge lasts 5 to 15 bottles and is easily replaceable. The ZOS wine saver (paid link) can be purchased on Amazon.

With the weather warming up, I wanted to make a yummy seafood recipe that’s hearty but light. Cioppino is a fish stew originally from San Francisco, utilizing whatever was caught that day at sea. This recipe for Cioppino (Seafood Stew) includes making a broth and then making the actual soup. The broth can be made a couple of days ahead of time. Both parts of the recipe use white wine, so this recipe is the perfect test for the ZOS wine saver.

Ingredients:

Broth:

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 28-oz. can whole peeled tomatoes
  • 2 8-oz. bottles clam juice
  • 4 sprigs parsley
  • 2 dried bay leaves
  • salt and pepper, to taste

Soup:

  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 2 cloves garlic cloves, thinly sliced
  • 2 lbs mussels, scrubbed and debearded
  • 1 lb clams, scrubbed
  • ¼ cup dry white wine
  • 1 lb sea bass, skin removed and cut into 1” pieces
  • 1 lb shrimp, peeled, deveined, tails on
  • ¼ cup (½ stick) unsalted butter, cut into cubes (or margarine for dairy free)
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish
  • day old bread, for serving (omit for gluten free)

Continue reading Cioppino (Seafood Stew)

One Pot Chicken with Orzo

Who doesn’t love a “one pot” meal? No one wants to do a ton of dishes after dinner!

I love cooking with my cast iron skillet, which is actually my grandmothers. Cast iron does a great job of evenly heating food and searing meat, and stands the test of time. Every meal I make in my cast iron feels kind of special, knowing my grandmother also used to cook in the same skillet.

This recipe, adapted from Epicurious, is a nice comfort food dinner, with juicy chicken thighs, sautéed fennel and leeks, and hearty orzo, and is perfect for chilly nights.

Ingredients:

  • 6 boneless skinless chicken thighs, patted dry
  • salt and pepper
  • 3 tablespoons unsalted butter, divided
  • 1 fennel bulb, chopped
  • 1 leek, white and pale green parts only
  • 8 ounces orzo
  • 1/3 cup dry white wine
  • 2 1/2 cups low-sodium chicken broth, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest

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Lamb and Roasted Cauliflower Stew with Harissa

It really takes me a while to adjust to colder weather. I feel like I’m always freezing! So a warm and hearty meal is a must this time of year, especially a soup or stew.

This recipe for Lamb and Roasted Cauliflower Stew with Harissa from Saveur ups the warmth with some spiciness from harissa, a hot chili pepper paste used in Middle-Eastern cooking.

Ingredients:

  • 5 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened and divided (omit for dairy free)
  • 2 pounds boneless lamb shoulder, trimmed and cut into 2″ pieces
  • salt and black pepper, to taste
  • 5 cloves garlic, minced
  • 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
  • 2 red onions, minced
  • 1⁄2 head cauliflower (cut into large florets)
  • 1⁄3 cup dry white wine
  • 1⁄4 cup tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 5 cups beef stock
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
  • 1⁄3 cup jarred harissa
  • 8 pitted dates, roughly chopped
  • 1⁄2 teaspoon smoked paprika
  • 1⁄4 cup sliced almonds, toasted

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Pasta with Roasted Romanesco and Capers

Romanesco is an intriguing little veggie. I don’t come across it terribly often, but when I do, I love using it in recipes like this recipe for Pasta with Roasted Romanesco and Capers.

Romanesco is similar to normal broccoli and cauliflower, and can be prepared the same ways. However, the flavor of Romanesco is much more muted. I personally love it roasted and tossed with pasta. The below recipe is heavily inspired by Bon Appetit’s Pasta with Roasted Romanesco and Capers recipe.

I received Romanesco in my latest Hungry Harvest (note: this is a referral link) and couldn’t wait to make this recipe!

Ingredients:

  • ¼ cup sliced almonds
  • ¼ cup plus 3 tablespoons olive oil; plus more for drizzling
  • 2 tablespoons drained capers, divided
  • Salt, to taste
  • 1 medium Romanesco, cored, cut into small florets
  • 8 garlic cloves, thinly sliced
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • ½ cup dry white wine (or chicken/vegetable broth, if preferred)
  • 1 (16 oz box) fusilli (or your favorite pasta)
  • 2 ounces Parmigiano Reggiano, finely grated
  • 2 tablespoons unsalted butter

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Grilled Clams in Lemon Butter Sauce

Now that grilling season is in full swing, I am grilling anything and everything I can, and yes, that includes Grilled Clams in Lemon Butter Sauce!

This recipe for grilled clams is SO easy, and can be made completely on your grill (just make sure you have a cast iron or other grill-safe pot for the sauce, if not, you can make it on your stovetop).

It’s an awesome appetizer to share with friends, just don’t forget the crusty bready for dipping!

Ingredients:

  • 3 dozen clams
  • 2 sticks salted butter (1 cup)
  • the juice and zest of 1 lemon
  • 2 garlic cloves, finely minced or pressed through a garlic press
  • 1 scallion
  • 1 sprig fresh oregano
  • 2 sprigs fresh parsley
  • 1 sprig fresh basil
  • 1/4 cup dry white wine
  • ground pepper, to taste

Continue reading Grilled Clams in Lemon Butter Sauce

Sheet Pan Parmesan Chicken with Cauliflower and Artichoke Hearts

I’ve made this recipe for Sheet Pan Parmesan Chicken a few times already, and it’s quickly becoming a favorite of mine.

This recipe for Sheet Pan Parmesan Chicken, adapted from Taste of Home, comes together pretty quickly, so it’s great for weeknight dinners.

Plus, everything you need for a meal is all made on this sheet pan, so the entire dinner is done at the same time!

I used purple cauliflower for this, mainly because I like how it looks, but white cauliflower works just as well. 

Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 (14 oz) cans artichoke heart quarters, drained
  • 1 head of cauliflower, cut into florets
  • 3 shallots, roughly chopped
  • 1/2 cup white wine
  • 2 large garlic cloves, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1 lemon, cut into thin slices
  • 2 scallions, thinly sliced

Continue reading Sheet Pan Parmesan Chicken with Cauliflower and Artichoke Hearts

Linguine and Clams

I’m sure this happens to everyone: you go out and buy ingredients for a specific recipe, but then are left with “extras” from that recipe. Normally, it’s not a big deal and you can just incorporate it easily into another recipe. But when I went to make Sheet Pan Paella recently, my supermarket was only selling 50 packs of clams. That’s a lot of clams!

To use them up, I decided to make Linguine and Clams, but used what I had on hand to make it work. So, technically, I made spaghetti and clams. And it tasted just as good. 🙂

I love the relative simplicity of this dish. It also reminds me of my grandpa; linguine and clams were his favorite. So I was surprised that I hadn’t posted a recipe for Linguine and Clams on my blog yet. Time to fix that!

I adapted this version of Linguine and Clams from Bon Appetit.

Ingredients:

  • 1 heaping tablespoon salt
  • 12 garlic cloves, divided
  • 4 oz day old bread, cut into smaller pieces (I used half of a sandwich roll)
  • 2 tablespoons plus 1/4 cup olive oil
  • the zest of one lemon
  • 2 teaspoons anchovy paste
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup dry white wine
  • 2 dozen clams, scrubbed
  • 1 (16 oz) box linguine (or spaghetti)
  • 1/2 cup chopped parsley (I randomly had curly parsley on hand. Flat works too)
  • 2 tablespoons unsalted butter

Continue reading Linguine and Clams

Slow Cooker Ropa Vieja

I love love love this recipe for Slow Cooker Ropa Vieja. It’s a perfect slow cooker meal, which means dinner is ready for me when I come home from work.

Ropa Vieja translates to “old clothes,” referring to the shredded beef and colorful peppers in a tomato sauce with caramelized onions that resemble torn cloth. It’s a well-known Cuban dish, but its origins go back to Sephardic dishes in the Middle Ages.

This version has a bit more prep work to it to fully develop the flavors. Trust me, it’s worth it!

Ingredients:

  • 1 tablespoon olive oil
  • 2 pounds flank steak
  • 3 bell peppers (1 red, 1 green, 1 yellow), thinly sliced
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin seeds (or 3/4 tsp ground cumin)
  • 1 tablespoon smoked paprika
  • pinch ground allspice
  • 2 whole cloves (or a pinch of ground cloves)
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1/2 cup dry white wine
  • 1 15-ounce can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 tablespoon apple cider vinegar
  • 1/2 cup beef broth
  • pimiento-stuffed green olives, to taste
  • 1 tablespoon brine from the olive jar
  • Cooked white or yellow rice
  • 1 can black beans, optional, for serving

Continue reading Slow Cooker Ropa Vieja

Raspberry Pocket Cookies (Himbeerdasche)

Note: I was sent a review copy of Dutch Treats: Heirloom Recipes from Farmhouse Kitchens

I live in Philadelphia, and a one of the largest influences on our local food is definitely Pennsylvania Dutch cooking. Despite growing up here, I haven’t cooked many traditional Pennsylvania Dutch recipes, although I certainly have been known to eat them!

Internationally known food historian William Woys Weaver has compiled over 100 heritage recipes, and the stories behind them, into one wonderful cookbook – Dutch Treats: Heirloom Recipes from Farmhouse Kitchens.

Recipes include Shoofly Cake, New Year’s Pretzels and the original recipe for Snickerdoodles. Dutch Treats
 explores the vast diversity of authentic baked goods, festive breads and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).

I enjoyed reading the back stories to all of these delicious baked goods as I paged through the book. From learning about traditional holiday treats, to why pretzels are considered good luck, the cookbook was an interesting read as well as a great source of yummy recipes.

I decided to make Raspberry Pockets, using a recipe for Almond Pastry Dough that dates back to a late 18th century recipe. I edited the recipe just a bit to use Orange Blossom Water instead of Rose Water, because that was what I had on hand. I also made the cookies a bit larger than suggested.

Ingredients:

For Almond Pastry Dough

  • 5 cups pastry flour
  • 1 cup superfine (caster) sugar
  • 1/2 cup almond flour
  • 1 tablespoon salt
  • 3 sticks (12 ounces) unsalted butter
  • 2 egg yolks (reserve the egg whites for the raspberry pockets)
  • 6 to 9 tablespoons dry white wine

For Raspberry Pockets

  • 1 cup fresh red raspberries
  • 2 tablespoons sugar
  • 1 tablespoon Orange Blossom Water or to taste
  • 1 batch almond pastry dough
  • 2 egg whites, lightly beaten
  • crystal (coarse) sugar, to taste

Continue reading Raspberry Pocket Cookies (Himbeerdasche)

Orzo Pasta with Peas Lemon and Feta

I am SO ready for spring! Around this time every year, I tend to start making more “springy” recipes in the hopes that the weather picks up on my strong hints for warmer weather. And what are more spring than peas?

This recipe for Kritharoto (Orzo Pasta with Peas Lemon and Feta) is from the most recent Cooking Light magazine.

In this recipe, Kirtharoto (or orzo pasta) is cooked in a chicken stock, tossed with fresh herbs and citrus, and topped with feta cheese. This simple recipe is on the table in under 30 minutes too!

 

Ingredients:

  • 3 cups unsalted chicken stock or vegetable stock to make vegetarian
  • 4 tablespoons olive oil
  • 5 garlic cloves, thinly sliced
  • 8 ounces orzo
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup white wine
  • 1 (16 oz) bag frozen green peas, thawed
  • 7 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh tarragon, chopped
  • the juice and zest of 1 lemon
  • 3 tablespoons chopped fresh dill
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

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Carrot Ginger Soup

Like much of the east coast, Philadelphia got hit with a blizzard last weekend. Which meant I had a whole weekend to make a bunch of meals, like this Carrot Ginger Soup!

This Carrot Ginger Soup from Cooking Light is comforting and creamy without any cream! The hint of curry powder brings such a nice warmth to the dish.

It makes 12 servings, so it’s a great recipe to stock your freezer. I love it as a side to my sandwich or salad for lunch!

Ingredients:

  • 3 tablespoons unsalted butter (or margarine to make dairy-free)
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 2 tablespoons finely chopped peeled fresh ginger
  • 2 garlic cloves, minced
  • 7 cups fat-free, lower-sodium chicken broth (or vegetable broth to make vegetarian)
  • 4 cups diced carrots (~1.5 lbs)
  • 1 cup dry white wine
  • the juice from 1/2 lime
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro, for garnish

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One-Pot Chicken with Lemon & Rosemary

I am kind of obsessed with Zwilling JA Henckel’s knife of the month. It became my favorite knife overnight! The ZWILLING Pro 8″ Ultimate Serrated Chef’s Knife lives up to its name. This bad boy can be used for basically anything. The serrated edge is comprised of large and small scallops, which helps the knife stay share longer than a fine-edged chef’s knife.

From the website: Precision forged from a single piece of high-carbon, no-stain steel, the SIGMAFORGE® blade is exceptionally sturdy yet flexible. The FRIODUR® blade is ice hardened, making it extremely sharp and durable. The knife is hand ground and polished, then the angle of the cutting edge is checked with precise laser technology. The durable ABS resin handle is ergonomically shaped for a comfortable grip and is triple riveted to the blade.

I have been using it for anything and everything; fruits, veggies, meat, you name it! I typically gravitate towards Santoku knifes so I was surprised how comfortable I was using this chef’s knife. It works great to chop and thinly slice, but is super sharp so be sure to take care where your fingers are when using it (as you should when using any knife).

 

I chose a recipe highlighting this knife’s chopping skills, but it also works great on produce with more delicate out layers like tomatoes, and can even be used to slice chicken breasts with ease.

This recipe is adapted from a Rachel Ray recipe, so you know it’s a quick and simple recipe with tons of flavor. Per her suggestion, you should definitely have a loaf of bread on hand to dip into the yummy sauce!

 

Ingredients:

  • 2 tablespoons olive oil
  • 6 pieces bone-in, skin-on chicken (I used a chicken broken down- 2 breasts, 2 drumsticks, 2 thighs)
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 6 cloves garlic, sliced
  • 1 bulb fennel, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups dry white wine
  • 1/4 cup chopped fresh rosemary
  • 1 cup chicken stock
  • Zest and juice of 1 large lemon
  • Crusty bread, to pass at table

 

Continue reading One-Pot Chicken with Lemon & Rosemary

Slow Cooker Saucy Chicken Over Rice

This Slow Cooker Saucy Chicken Over Rice is one of my favorite go-to recipes, so I was really surprised to find that I hadn’t shared it on my blog yet!

My fiance is a runner, so I tend to make this recipe a few days before the race because it has a nice balance of carbs and protein with no dairy. (Note: every runner is different and has their own preferred menu on the days leading up to a race, this just happens to be one of my fiance’s favorites.)

This recipe from MyRecipes.com is a really simple slow cooker meal that involves about 15 minutes prep in the morning before popping everything into the slow cooker. The result is a yummy, tender, chicken recipe that freezes and reheats great as well! I’ve adapted the recipe slightly, but the general concept is still there. If you’d like to see the original, visit MyRecipes.com.

Ingredients:

  • 4 lbs boneless skinless chicken thighs (or 2 lbs thighs and 2 lbs drumsticks)
  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 1/3 cup)
  • 3 garlic cloves, minced
  • 1/3 cup dry white wine
  • 2 tablespoons dried Italian seasoning
  • 1 tablespoon dried tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 3 cups hot cooked rice

Continue reading Slow Cooker Saucy Chicken Over Rice

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