Shrimp & Asparagus Pasta in a Lemon Caper Butter Sauce

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Pinch of Everything

I loosely followed three different recipes to make this dish and was very happy with how it turned out.

The first recipe was my inspiration: Shrimp Scampi Pasta with Asparagus (VIDEO Recipe)

Ingredients

½ lb spaghetti
1 lb (or 1 bundle) asparagus, rinsed
3 Tbsp butter, divided
3 Tbsp olive oil, divided
4 cloves garlic, minced (about 1½ Tbsp)
1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
Sea Salt and Pepper
¼ cup fresh lemon juice (from 1 large or 2 small lemons)
⅓ cup fresh parsley, finely chopped
1 Tbsp grated lemon zest
Grated Parmesan to serve

Instructions

Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.

Trim asparagus to remove…

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Sicilian-style Salmon with Garlic Mushrooms & Poached Broccoli

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AMCARMEN'S KITCHEN

Hello Everyone! I can’t believe that it’s already the last day of March, meaning quarter of the year has just zoomed past in the blink of an eye! I felt like the first part of March went by really quickly for me, and the rest of the month just dragged on slowly to be honest. Maybe it was just because I spent the final week of my travels to New Zealand and Australia in the first week of March and the second week pouting about my post-vacation depression, and then of course dragging myself out of bed and to the office through the rest of March. I sound so pessimistic in this post in comparison to Wednesday’s post when I was all motivational and whatnot. Haha! I don’t mean to be pessimistic, I’m just stating the obvious lack of adventure in my life the moment I arrived back from my…

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Buckwheat Banana Pancakes Recipe

Olive + Wisteria

These last few weeks have been a complete and total whirlwind! With two portfolios due, a mass of school assignments, extracurricular activities and a vacation thrown right in the middle, I’ve had almost no time to myself. Fortunately, it’s starting to wind down (thank God!). 

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Creamy Pesto Pasta Primavera With Shrimp (BLW Contributor)

winekindasseur

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On a recent Rachael Ray Show with guest Emeril Lagasse, they made a pasta primavera with saffron cream featuring one of my favorite vegetables, asparagus. Asparagus is in its seasonal prime right now and looking its glorious best; skinny smooth stalks and tight heads with no signs of flowering or wilting. And if the sight of gorgeous asparagus isn’t enough, Rachael gives it even more sex appeal by cutting it on a bias! The audience swoons…

When I attended public school back in the Jurassic Period, we had enough time in the day to take elective classes in art and music. During the ceramics chapter, my art teacher tasked us with making our favorite food out of clay. Amid an abundance of kiln-fired pizza, popcorn, hot dogs, and hamburgers on display at the end of the week was my realistically sculpted, painted green stalk of asparagus. It turns out I…

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How to Grill A Perfect Steak

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Recounts, Reflections, and Other Writings

It’s March, which means multiple things. March Madness is about to begin (finally), spring break is on the horizon, and the weather is warming up. Or… staying warm since we never had a real winter this year. With warmer weather comes the inspiration to be outside with nature, and what better way to enjoy the beautiful outdoors than caking your hands in the remnants of charcoal and coating your being with the scent of smoke?

Grilling is an art and takes more than just practice to perfect. There are multiple steps that don’t even include the meat. If you want the most tender, most flavorful steak, the majority of your time will be in preparation and not in actually having the meat on the grill.

What you will need:

  • Anywhere from 2-3 hours
  • A charcoal grill
  • Woodchips (recommended, not required)
  • A bowl or plastic container
  • Gallon-sized freezer bag
  • Olive oil
  • Steak seasoning…

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Nutella Stuffed Pancakes Recipe

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Lorna Robertson

Pancakes make up a large part of my diet. Whether they are thin crepes dusted with sugar and spritzed with lemon, small and squat scotch pancakes with fresh berries and syrup or big fat and American style filled with juicy blueberries – I’ll take the lot. Quite why you’d want to reserve pancakes for just one day is beyond me! These little beauties came about after the remains of a jar of Nutella called to me in a way that only Nutella can. While Nutella smothered on top of a pancake is a glorious thing – an oozing centre is the ultimate indulgence. I’ve flavoured mine with orange zest and vanilla but they work just as well plain.

Ingredients
Makes four large pancakes or eight small
400 self raising flour
100g caster sugar
1 tsp baking soda
3 large eggs
1 orange
1 tsp vanilla bean paste
150ml whole milk

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Corn, Bacon and Parmesan Pasta Recipe – Oh, my!

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Oh, hi, I am ready for summer now. What did I miss? Because the first half of this summer was so busy — a manuscript due, a redesign set off into the world, a birthday, and a zillion other bits of happy work/life chaos — I’m in this funny position of looking up for the first time mid-July and realizing that no mysterious person has arrived while I was buried in winter recipe testing and font fine-tunings and filled my freezer with popsicles, put a bowl of heirloom tomatoes on the counter, ready for their caprese closeup [realistically, this doesn’t happen even if I had been paying attention, but let me enjoy this rose-colored Pinterest fantasy just the same] and beach? Hadn’t seen it since May. I have about seven weeks left to catch up, except I know at least five of those will be buried under recipe testing and book edits, which basically means it’s now or never to do all the summer things I haven’t yet. Beach? Check. Swimming? Check. Grilling? Check, check, check. Scheduled 7-hour flight with 4 adults and 5 children to a faraway beach town in the name of vacation? I’m scared but: check! Do everything I can with sweet summer corn while it lasts? Let’s get to work!

Check out the whole recipe via corn, bacon and parmesan pasta — smitten kitchen

Happy National Pastry Day!!! – Tell us what’s your favorite pastry?

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 George eating an Eclair out of the Garbage

 

Calamari Fritters Recipe

spiro-s-restaurant-lounge

Ingredients

200 gm flour

Salt

Paprika powder

Black pepper

600 gm squid, cut into 5mm/ 1/4 inch rings

For Chilli Mayo:

2 Tbsp of mayonnaise

1 red chilli, sliced

1 teaspoon of capers

1 teaspoon of cut gherkins

Juice of 1/2 lemon

A pinch of paprika powder

Directions

Season the flour with salt, pepper and paprika powder.

Mix the squid with flour until they get fully coated.

Fry in the deep fryer for 2 minutes.

Serve with chilli mayo.

For chilli mayo
:

Mix the mayonnaise with red chilli, capers, gherkins and lemon juice and give it a good stir.

Season with Paprika powder.

Photo Credit: Trip Advisor

Chocolate Mousse Pie Recipe

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Instructions

For the chocolate cookie crust:

  • Heat the oven to 350°F and arrange a rack in the middle.
  • Place the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups). (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
  • Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.

For the chocolate mousse:

  • Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
  • Place the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, you can whip the whites by hand in a large bowl for about 3 minutes.)
  • Clean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
  • Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.

For the whipped cream:

  1. 
When ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cream to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a large chilled bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
  2. To garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top of the pie.

Credit: Chow