Spiced Shrimp Pasta in Curry Cream Sauce

It’s finally Spring, at least, I think. With the sudden rush of sunshine and warm weather, I find myself feeling like something fresh and flavorful. Spring is my favorite season by far and I always almost forget how wonderful it is – every year, until it happens again 🙂 This season is proving to be warmer by the day, and perhaps even more delightful is the fact that a lot of fruit and veggies seem to be in season suddenly as well. Ahh Spring, how did I forget you? And how I remember you now that you’re actually here.

I find people underrating seafood these days, so it’s only fitting this post involve the fresh, salty cuisine. Other than being devastatingly delicious, shrimp tend to pack enough flavor that you don’t need a huge amount. I found this recipe in a “quick & easy”-themed Fine Cooking magazine. Quick? Shrimp cooks in like 3 minutes, so check. Easy? Definitely. Other than some chopping at the beginning and a lot of stirring in between, this was easy enough. I did up the veggie content and mix a few things up recipe-wise, but here’s my version. The best part? The cream sauce. The recipe was titled ‘shrimp & pasta with a “light” curry cream sauce’ so I took this to mean light in content, but rich in taste; I accomplished this by quadrupling the amount of curry I added (I’m pretty sure most people do this too…)

Okay, I’ll admit it. I have a problem. My problem is with cream. Seriously, WHY did we make the stuff? Oh yeah because it’s amazing, because it takes things like sauce, dip, dessert, or a cup of iced coffee and makes it simply spectacular, I’d go so far as to say divine. I love to hate cream because it keeps adding to the comfortable layer already around my waist 😉 but thank god they make low-fat versions of the sinful stuff and sell it in little itty bitty containers, otherwise I might be a little rounder about now. My secret ingredient? That’s right, the cream. No lie. Because what IS sauce without it? I’ll tell you: it’s runny , it’s grim, it’s lacking in texture and depth – but WITH cream? Ahh, then we’ve hit culinary nirvana, again. Remember that a little goes a long way and for this sauce, it’s more than enough.

Pasta + veggies = boring … Pasta + veggies + shrimp? Mmm … pasta + veggies + shrimp … + cream sauce? Now we’re talking 😀

Spiced Shrimp with Soy Beans, Basil, and Mushrooms in a Light Curry Cream Sauce

Ingredients

(for pasta)

1 package spaghetti or linguini

1 package frozen & shelled edamame (soybeans), defrosted

1 package mushrooms (any), stemmed & sliced

1 package frozen mixed veggies (like peppers, or a wok mix with corn, carrots, snap peas, etc.)

4 garlic cloves, sliced

1 package large shrimp, peeled & deveined

2 Tbs. sesame seeds

1 Tbs. chili flakes

olive oil

coarse sea salt

(for sauce)

1/3 cup chicken broth

1/2 cup dry vermouth (or white wine)

1 cup cream

4 Tbs. yellow curry powder (sub any other curry powder)

1 lime

cooking oil

sea salt & chili flakes

fresh Basil leaves for serving, chiffonade

(1) Fill a large pot with water. Add a pinch of salt and a spoonful of olive oil. Cover and set over medium-high heat until at a rolling boil. (2) In a large saute pan or skillet, heat 2 Tbs. cooking oil over medium-high heat. When hot (and oil is shimmering), add the garlic and mushrooms, stirring occasionally until browned, about 8 minutes. (3) In a medium bowl, season shrimp with the sesame seeds, sea salt, and chili flakes. (4) Add the frozen veggie mix and endamame to the skillet and cook another 3 minutes. Using a wooden spoon, push the veggie ingredients to the side of the skillet and add shrimp and cook, stirring often until semi-pink but not completely cooked through (3 minutes max). (5) Add broth and vermouth, lowering the heat to maintain a simmer and, stirring occasionally, let the liquid reduce by half. (6) Once the large pot of water is boiling, add pasta and cook according to package instructions until al dente. Drain and return to the pot. Juice the lime over the pasta and stir until moistened. Cover to keep warm and set aside (7) Add the curry powder and cream to the skillet, mixing well, and let the mixture bubble another 2-3 minutes, until sauce is thickened. (8) Pour curry sauce with shrimp and veggies over the pasta and stir to combine. Season to taste with sea salt and chili flakes. Serve steamin’ in bowl garnished with a generous pile of fresh Basil leaves.

Serves 4

Well, it looks so time-consuming here when I spell it out step-by-step, but just re-thinking making this recipe gives me this strange desire to cook similar things… involving seafood + cream… hmm like seared scallops with creamy pea puree, or something like that (!)

My question: What is your favorite dish with cream in it?

Seriously, I want to know.

Yes, ice cream counts.

5.6.2014

Mussels 4 Ways

Ahh, mussels. It’s hard to describe precisely why I like these crusty, salty bivalves. Once in a while I get a little piece of shell as I’m eating, and I think to myself: why do I do this? Simply speaking: mussels are delicious. Labor-intensive, yes. Delicate and high maintenance, a little. Dirty and fishy, often enough. So what’s the big deal? Again, mussels are delicious – and good for you to boot. Plus, making mussels (avec le bouillon) is an art form that I have a lot of respect for – the art of broth-making.

There’s something salivating about a big pot of mussels on the table, filled with dark shells submerged in a broth that smells something of butter and wine. Furthermore, mussels are one of those magical foods that become heavenly when cooked with/in alcohol. The catch? You have to take care when making them, or at least pay some attention. I used to buy the poor creatures alive, keep them padded with damp paper towels in my fridge for 24 hours while I got my act together to go ahead and steam them for dinner. A quarter of the little guys would die as I was trying to de-beard them between the sink and the hot stove. I’ll agree, that’s way to much work… My solution? The seafood section at the grocery store is huge, have you checked it out? There’s all sorts of stuff there, including — mussels, in the shell, beautiful and ready to go. I buy a huge, flash-frozen batch for around $9.00 and keep it in the freezer until I’m ready. The best part? No defrosting, you get to concentrate on the broth and as soon as that’s ready you crank up the heat, add frozen mussels, and five minutes later (less, really) you’re ready to dig in.

Mussels seem like a poor man’s food but when you’re eating the poached and pinkened sea creatures between pieces of a baguette and some roasted garlic, it’s close to heaven 😉 My advice is to make mussels in any form — and experiment a little with your favorite seafood spices and sauces. Get the mussels frozen and save them in your freezer for a rainy day. I’ve been playing around with mussel recipes and these particular 4 I made up from looking over the various versions in existence (and my own taste and favorite ingredients). Below are what I think are the best ways to serve these sweet & salty little things. As always, when making a big pot of mussels, remember to serve them in bowls with big spoons; and other than the mussels + steaming broth, all you really need is a lot of bread and, oh yeah, napkins.

My star ingredient? The onion family. In every one of these mussel recipes, one of the onion family is used; and thank god it’s a big family. Cooking the onions/garlic is how this dish begins and the finished product would not taste the same without this aromatic group of ingredients. The super hero ingredient? Vegetable bullion allows you to make broth with some hot water in seconds, and it can sit in your spice drawer until needed for months. Just be aware it packs a salty taste. But broth is what makes mussels such a sensational dish, so be sure NOT to water down the both any more than is needed, or maybe just water it down with wine instead 😀

Mussels – 4 Ways (!)

(1) American – Beer Mussels with Bacon, Red Beans, Roasted Garlic, & Fresh Thyme

2 lbs. frozen mussels

Broth: 1 bottle (light) beer, 5 pieces of bacon, 5 shallots (sliced), 3 Tbs. butter, 3 cups vegetable broth, 1 can kidney beans (drained & rinsed),

Season with: fresh Thyme (minced)

Serve with: whole wheat baguette (sliced), 4 heads of garlic (roasted), & aged Parmesan (shredded)

(1) To roast garlic: preheat the oven to 190 degrees Celsius (375 Fahrenheit). Cut the top off 4 heads of garlic with a serrated knife. Season lightly with oil, salt, & pepper and wrap tightly in foil. Bake for 60-65 minutes until cloves are golden and sweet. Let cool and remove from foil before serving. (2) Melt butter in a large pot over medium-high heat. When hot, add shallots and cook about 3-4 minutes, stirring occasionally. (3) Add bacon sliced and cook until fat had rendered and the pieces have browned slightly, 4-5 minutes more. Remove bacon from pot and chop (or chop in the pot with a pair of scissors). (4) Return bacon to the pot. Add broth, beans, and a Tablespoon of fresh Thyme. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and beer. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and fresh Thyme. Serve immediately in bowls accompanied by bread, roasted garlic, & cheese.

Serves 4

(2) Asian – Spicy Mussels with Saki, Thai Chilies, Mushrooms, & Sesame Seeds

2 lbs. frozen mussels

Broth: 1 cup saki, 1 bunch green onions (sliced), 3 Tbs. butter, 2 cups mushrooms (sliced), 1 small can bamboo shoots (drained & rinsed), 1 small can water chestnuts (drained, rinsed, & sliced), 3 cups vegetable broth, 2 Thai chilies (sliced), 1 piece fresh ginger (peeled & sliced), 1/2 Tbs. soy sauce.

Season with: sesame seeds (toasted) & chili flakes

Serve with: garlic bread or steamed rice

(1) Melt butter in a large pot over medium-high heat. When hot, add green onions and cook about 3-4 minutes, stirring occasionally. (2) Add mushrooms and 1/2 Tbs. sesame seeds, stirring occasionally until slightly browned.  (3) Add ginger, bamboo shoots, and Thai chilies, stirring often until fragrant, another 5-6 minutes. (4) Add the broth, soy sauce, and water chestnuts. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and saki. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, chili flakes, and sesame seeds. Serve immediately in bowls accompanied by rice and/or bread.

Serves 4

(3) French – Provencal Mussels with White Wine, White Beans, Dill, & Fresh Tomatoes

2 lbs. frozen mussels

Broth: 1 cup white wine, 2 red onions (sliced), 3 Tbs. butter, 2 tomatoes (chopped), 1 can white beans (drained & rinsed), 1 celery stalk (sliced), 3 cups vegetable broth, 1 can artichoke hearts (drained, rinsed & chopped), 1 Tbs. dried Dill, 2 garlic cloves (sliced).

Season with: sea salt, cracked pepper, & lemon juice

Serve with: buttered bread & dollops of Greek yogurt

(1) Melt butter in a large pot over medium-high heat. When hot, add red onions, celery, and garlic. Cook about 3-4 minutes until softened, stirring occasionally. (2)  Add tomato, dried dill, and artichoke hearts, stirring often until fragrant, another 5 minutes. (4) Add the broth, and white beans. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and white wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and lemon juice. Serve immediately accompanied with buttered bread & dollops of Greek yogurt 🙂

Serves 4

(4) Indian – Curry Mussels with Chickpeas, Red Wine, Leeks, & Cashews

2 lbs. frozen mussels

Broth: 1 cup red wine (sub Indian beer), 1 bunch leeks (washed & sliced), 3 Tbs. butter, 2 celery stalks (chopped), 2 carrots (peeled & chopped), 3 Tbs. curry powder (any), 1 can chickpeas (drained & rinsed), 3 cups vegetable broth, 1/2 cup cashews (salted), 1/2 cup milk (or cream), 3 garlic cloves (sliced).

Season with: roasted paprika & fresh cilantro (minced)

Serve with: garlic naan & seared veggies

(1) Melt butter in a large pot over medium-high heat. When hot, add leeks, celery, carrot, and garlic. Cook about 10-12 minutes until softened, stirring occasionally. (2)  Add cashews, curry powder, and chickpeas, stirring often until fragrant, another 5 minutes. (4) Add the broth and bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and red wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with milk (adding more if needed), salt, roasted paprika, and fresh cilantro. Serve immediately accompanied with buttered naan or seared veggies of your choice.

Serves 4

My “trick,” if you will, is that I only add the wine/saki/beer to the pot of broth when I throw the mussels in, that way the little critters basically poach in alcohol, versus it just burning off in all the boiling… Steaming hot and wreaking of herbs and butter, it’s hard not to get a little messy devouring dishes like these 😛

My question: what is your all-time favorite seafood dish to eat ? – something you wouldn’t make for yourself, but might treat yourself to? Mine would still have to be lobster tail, mmm… 🙂

9.4.13

Herbivorous Høstfest

In Danish, høstfest literally means “harvest party” which is the perfect word for this season with Fall having made an entrance and the air already a bit chillier. As a species that was probably once accustomed to hibernation :D, like most mammals, I suppose an increased appetite can be expected. As for me, the sooner it gets colder I’m craving more filling meals. I’ve always loved eating meat, probably because I am a carnivore by nature 🙂 but after some reflection, I’ve noticed that most of my posts have meat in them. Having noticed this perhaps natural popularity of meat dishes, it’s true that vegetarian food is just as good and often healthier, so I decided to devote this post to vegetarian food everywhere. Here are three of my latest recipes that happen to be completely meat-free.

The melon-cucumber salad is a recipe idea of mine, including the honey mustard vinaigrette, which turned out to be the best part 🙂 The roasted tomato and pepper soup recipe is from the legendary Soup Bible (which can be found on Amazon) and is full of brilliant, if not slightly time-consuming, soup ideas 😉 The bulgur recipe is also a creation of mine and makes use of pretty much exactly what was left in our fridge and cupboards after a week or so of kitchen chaos. The fruity/peppery and honey/salty combinations of flavors seemed to get better after every bite, or maybe that was just me 🙂

The star ingredient in all of these recipes is the miso, which I was finally able to procure at the Chinese grocer. Miso is basically fermented soybeans and as unappetizing as that may sound, it comes in a few different colors and has a pleasant salty taste. It’s a Japanese staple that is full of protein and high in vitamins and minerals. I was able to do some experimentation with the saltish stuff, which helps when you have a chunk since they only sell it in bulk 😀 I think it adds a rich and almost roasted flavor to all sorts of things, including dressings. If you can’t find miso, no worries there, just season as wisely as you wish with salt.

Roasted Pepper & Tomato Soup with Tortellini

Ingredients

8 – 10 tomatoes, on the vine

3 bell peppers, any color

3 sweet peppers, any color

1 Thai chili

3 yellow onions

4 cups vegetable broth

1 box of dried tortellini (with cheese and/or veggie filling)

1 tsp. sugar

1 Tbs. garlic powder

1 Tbs. red or yellow miso (optional)

sea salt & cracked pepper

sunflower oil

(1) Preheat the oven to 230 degrees Celsius (or 450 Fahrenheit). Line a large oven pan with baking paper. Half the onions, tomatoes, and all of the peppers, removing the seeds from the peppers (but not the tomatoes!) (2) Add 2 Tbs. of oil to the pan and then all of the halved veggies, stirring to coat. (3) When the oven is preheated, put the pan on the top rack and let roast until the skins of the peppers have browned and are beginning to peel, about 40-50 minutes. Remove from the oven and let cool. (4) In a large pot, stir together the sugar, miso, garlic powder, and broth, warming over medium heat. (5) Remove the peels from the onions and the browned skins from the peppers (it’s okay to leave the tomato skins on). Using a blender, puree the roasted vegetables before adding to the soup pot. (6) Bring the soup to a boil and add tortellini, cooking until pasta is al dente, 10-15 minutes. Serve topped with a dollop of creme fraiche, dried herbs, or scrambled eggs 🙂

Serves 6

Spiced Bulgur with Mango, Miso & Pickled  Ginger

Ingredients

(for bulgur)

2 cups bulgur wheat (coarse or finely ground)

4 cups onion (or vegetable) broth

1/2 cup pickled ginger, chopped

1/2 cucumber, peeled & chopped

1 bunch green onions, finely chopped

1/2 cup dried green mango, chopped

1 green bell pepper, seeded & sliced

1 red bell pepper, seeded & sliced

(for dressing)

3 Tbs. yellow miso

2 Tbs. rice vinegar

2 Tbs. olive oil

2 Tbs. apricot jam (or other jam)

3 Tbs. lemon juice

2 – 3 dried chilies (like Pequin or African Bird’s Eye), crushed

1 Tbs. brown sugar

1 Tbs. soy sauce

1 tsp. garlic powder

salt & cracked pepper

(1) Cook bulgur uncovered in salted broth according to package instructions; this usually involves 1 part bulgur to 2 parts broth, for 10-14 minutes or until all liquid has been absorbed. Fluff with fork. (2) In a small bowl, mix together all the ingredients for the dressing, miso through garlic powder and stir well; set aside. (3) Next add all of the peppers, green onions, mango, cucumber, and ginger to the bulgur and mix. (4) When ready to serve, add the dressing and stir until blended. Season to taste with salt and pepper. Can be served warm or cold.

Serves 4

Melon-Cucumber Salad  with Honey Mustard Vinaigrette

Ingredients

(for salad)

1 small honeydew melon, skinned, seeded & cut into chunks

1 cucumber, cut into chunks

6 cups mixed greens (like baby spinach, arugula, & red-leaf)

4 sweet peppers, seeded & thinly sliced

1 red onion, peeled & thinly sliced

(for vinaigrette)

1/4 cup white wine

1/4 cup olive oil

1 garlic clove, minced

1 Tbs. paprika

1 Tbs. yellow miso

3 Tbs. honey

3 Tbs. Dijon mustard

2 Tbs. milk (or cream)

1/2 Tbs. mustard seeds

1/2 Tbs. onion powder

1/2 Tbs. ground black pepper

1 lemon, juiced

(1) Make sure all the greens are washed and dried before tossing with the peppers, onion, melon, and cucumber. Cover and chill until ready to serve. (2) To make the honey mustard, combine all of the ingredients – white wine through lemon juice- in a sealable jar or tupperware and shake until blended. Can be kept chilled in the fridge for up to 2 months 🙂 (3) When ready to eat, toss the salad again with the dressing and serve immediately.

Serves 4

So those are my offerings to the harvest gods and vegetarians everywhere 🙂

It’s amazing how the earth just grows all sorts of differently delicious plants and countless other things for us to eat. I think being human has never been better 😛

My question:

What is your favorite vegetarian dish to eat?

10.8.12