Fennel & Shrimp Pasta

6 tbsp olive oil

1 c chopped fennel bulb, fronds reserved

3 cloves of garlic, minced

1/4 tsp crushed red pepper flakes

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.

Serves 4.

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Langostine Salad

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.

Slow Cooked Hummas

This is the best hummas I have ever made or tasted. It’s a commitment but mostly hands off.

Home Cooked Chickpeas

• 1 lb dried chickpeas
• 2 tbsp olive oil
• 1 onion, sliced thin
• 8 cloves garlic, crushed
• 1 tsp salt
• 1 quart of water
• Several bay leaves

Rinse & drain the chickpeas. Place in a large bowl and cover with water. Set at room temperature for 24 hours.

In a large saucepan combine oil, onions and garlic. Saute over medium heat, until softened.

Drain the chickpeas add to sauce pan and stir to coat in the oil. Add water and bay leaves, cover and simmer until tender 4 hours or so. Add more water as needed.

Hummus

• 2 1/2 c of chickpeas, drained
• 2 cloves garlic
• 4 tbsp lemon juice
• 4 tbsp tahini
• 1 tsp salt
• 2 tbsp olive oil
• 1/8 tsp paprika

In a food processor or blender, add all the ingredients. Blend until smooth. Add water 2 tbsp at a time if too thick.

Lamb Chops with Rosemary Sauce

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
• Kosher salt

• 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.
• Let rest 10 minutes. Drizzle with sauce.

Garlic Butter Scallops

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.

Creamy Coleslaw

Creamy slaw

• 6 cups shredded cabbage
• 1 small carrot (shredded)
• 2/3 c mayonnaise
• 2 tbsp apple cider vinegar
• 1 1/2 tbsp neutral oil (I used walnut)
• 1 tsp celery seeds
• Salt (to taste)
• 1 c drained pineapple pieces
• 1/2 c raisins
• 1/2 c toaster pumpkin seeds
• Toss the cabbage in a large bowl with the carrot
• In another bowl, whisk together the mayo, vinegar, oil, celery seeds, and salt.
• Stir the mayonnaise mixture into the cabbage, along with the drained pineapple, raisins, and toasted pumpkin seeds.

Potato Kugel

1 large yellow onions
3 pounds Russet or Idaho potatoes, peeled
1/3 c potato or corn starch
2 tsp salt
Lots of freshly ground black pepper
3 large eggs
5 tbsp olive oil

Heat oven to 350°F.

With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.

Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together evenly coating strands. Break eggs right on top and work them into the strands, evenly coating the mixture.

Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet over high heat until very hot. Pour potato-egg mixture into pan carefully and spread evenly in pan. Drizzle with last tablespoon of oil.

Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle.

Serve in squares, either right from the skillet or unmolded onto a platter.

Asparagus Frittata

– 1/2 lb asparagus, tough ends trimmed

– 1/2 cup shallots, chopped

– 2 teaspoons butter

8 large eggs

2 tbsp fresh grated Pecorino Romano

3 oz Gruyère, grated

/2 tsp kosher salt and fresh pepper to tast

Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.

Preheat oven to 350°F.

Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, grated cheese, salt, and pepper. Pour over asparagus.

Place skillet oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.

Serve hot, cut into 4 equal wedges.

Italian Meaty Casserole

Ingredients:
8 oz Ricotta cheese, Part-Skim
6 oz Mozzarella cheese
1 egg
1.5 c tomatoes, chopped

8 oz mushrooms, sliced

1 onion diced
1 lb Beef, ground
3 tbsp Parmesan Cheese
1/4 tsp Ground Black Pepper
1/2 tsp Garlic Salt
2 tsp Italian Seasonings

Preparation:

1. Preheat oven to 350 degrees.
2. Cook ground beef.
3. Add tomatoes, onions, mushrooms, ¼ tsp. garlic salt and 1/8 tsp. pepper. Simmer for 5 minutes, stirring constantly. Remove from heat and set aside.
4. Mix ricotta cheese, 3/4 cup (3 oz) of mozzarella, Parmesan cheese, egg substitute, Italian seasoning, and remaining garlic salt and pepper in a separate bowl.
5. Fill the bottom of a medium-sized baking dish with the meat mixture and top with the cheese filling.
6. Sprinkle the remaining 3/4 cup mozzarella cheese on top.
7. Bake for 35 minutes and let cool 10 minutes before slicing.

Makes 4 servings.

Langostine Pasta

• 2 tbsp olive oil
• 1 lb langoustine (or shrimp)
• 4 large garlic cloves, minced
• 1 pint grape tomatoes halved (or quartered roma’s)
• 2 tbsp capers, drained
• ¹⁄₂ tsp red pepper flakes
• ¹⁄₂ c sherry, wine or chicken broth
• 1 tsp salt
• ¹⁄₂teaspoon pepper
• 2 tbsp butter
• 1 lb thin spaghetti (or angel hair)
• ¹⁄₂cup parsley chopped
• Bring a 6- to 8-quart pot of salted water to a boil.
• Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
• Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.
• Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.