So quick, easy and so tasty! I used Costco chicken and the egg white crepes from TJs. It took less than 30 minutes total time!
butter, for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each
Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tsp salt
1/2 tsp black pepper
6 oz pasta, cooked according to package
Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until pink and just cooked through.
Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper. Toss with pasta and serve.
These shortcakes whip together quickly, and are not too sweet! Perfect with fresh berries and a little creme fraiche.
1 1/2 c flour
1/3 – 1/2 c sugar
1/2 c cocoa powder
1 tbsp baking powder
1/4 c cold, unsalted butter cubed
2/3 c half and half
1/2 tsp vanilla
Preheat oven to 400.
Pulse dry ingredients in a food processor to combine. Add butter and pulse to form course crumbs. With motor running slowly add half and half and vanilla. Process until a dough begins to form; it will be very sticky.
On a lightly floured surface, knead several times. Press out to about 1 inch thick and cut 6 3 inch round cakes.
Place a silicon mat or parchment paper on a baking sheet, place cakes on the sheet. Bake for 12 – 15 minutes, until dry to the touch and slightly cracked.
Serve warm with fruit, creme fraiche, whipped cream or ice cream.
This salad is so perfect for warm summer nights when you don’t want to cook.
1 bunch fresh chives, thinly sliced
2 medium lemons, zested and juiced
1/4 c mayonnaise
2 tbsp sour cream
2 tsp salt
1/4 tsp pepper
1/2 tsp celery salt
Pinch cayenne pepper
1 pound cooked langoustine tails
1 large ripe avocado
1 large head butter lettuce
1/2 pint cherry tomatoes, halved
Halve the lemons crosswise and squeeze the juice of 1 lemon into the bowl (about 3 tablespoons). Cut the remaining lemon into wedges. Add 1/4 c mayonnaise, 2 tbsp sour cream, 2 tsp kosher salt, 1/4 tsp pepper, 1/2 tsp celery salt, and a pinch of cayenne pepper and stir to combine.
Add langoustines to the bowl and stir well to combine.
Halve and pit 1 large ripe avocado. Score the flesh with a knife in a cross hatch pattern into large cubes. Scoop out the cubes with a spoon into the bowl of lobster salad. Carefully fold together, trying not to mash the avocado too much.
Tear the leaves from 1 large head butter lettuce and divide between 4 plates. Add tomatoes. Top with the lobster salad and garnish with the chives. Serve with the lemon wedges.
1 daikon (Japanese white radish) or 50g red radish (about 5)
1 yellow onion (about 1)
2 chopped garlic cloves
2 teaspoons chopped fresh ginger
3 teaspoons Korean Chili Pepper powder (or other crushed chili peppers)
2 tablespoons sea salt (or weight equivalent to 2% of total weight)
1 tablespoon dried fish or shrimp sauce* (optional)
Cut the cabbage and the onion into small pieces.
Grate the daikon and carrot.
Chop the garlic and ginger very finely.
Mix all the ingredients in a large bowl.
Wait 15 minutes, until the vegetables have released their liquid.
Put in each jar and compress well.
Add a weight and close the jar.
Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.
This is the ultimate Unami sauce. This dish is perfect for a warm summer day.
8 Tablespoon extra-virgin olive oil, divided, plus more for brushing
1/4 Cup roughly chopped onion or shallot
2 garlic cloves, roughly chopped
2 Tablespoon soy sauce
2 Tablespoon balsamic or sherry vinegar
1 Tablespoon fresh rosemary leaves
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce
1 Tablespoon water (optional)
Freshly ground black pepper
4 (8 oz) lamb chops
When ready to cook, heat grill to 450°F and preheat, lid closed for 15 minutes.
Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the onion and garlic and sauté until softened and translucent, but not browned, about 5 minutes.
Transfer the onion mixture to a blender. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire sauce and blend until combined. With the blender running, slowly drizzle in the remaining 7 tablespoons of olive oil until the sauce is emulsified, adding the water if needed if the sauce is too thick. Season with black pepper.
Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.
Place the lamb chops directly on the grill grates. Insert the probe horizontally into one of the chops, avoiding the bone. Close the lid and cook until the internal temperature reaches 135℉ for medium-rare, 4-6 minutes per side.
This dish comes together in a flash and tastes delicious. I served over brown rice to suck up all the garlic butter goodness.
4 Tbsp. unsalted butter
2 garlic cloves, sliced
1 lb sea scallops
salt & pepper
2 tsp. sherry vinegar or red wine vinegar
2 tbsp minced chives
Melt butter in a large cast iron skillet over medium heat. Add garlic and cook, swirling pan occasionally and reducing heat if garlic is browning too quickly, until golden and butter is foamy and lightly browned, about 5 minutes. Transfer garlic butter to a glass measuring cup or bowl.
Pat scallops dry; season with salt. Heat skillet over medium-high. Arrange scallops in pan, spacing evenly apart, and cook, undisturbed, until well browned underneath, about 5 minutes. Turn scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a plates.
Stir vinegar into garlic butter; season with salt and pepper. Spoon over scallops and top with chives.