Month: June 2023

Creamy Saffron Pasta

Created on 6/21/2023

Ingredients:

  • ¾ tsp. crushed saffron threads
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 4 Tbsp. unsalted butter, divided
  • 1 medium shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ cup dry white wine
  • ½ tsp. crushed red pepper flakes
  • Freshly ground pepper
  • 1 cup heavy cream
  • 10 oz. pappardelle
  • ¼ cup finely grated Parmesan, plus more for serving
  • Basil leaves (for serving)

Instructions:

Step One: Place ¾ tsp. crushed saffron threads in a small bowl. Bring a large pot of water to a boil. Scoop out ¼ cup and pour over saffron; set aside. Generously season water in pot with kosher salt and keep at a boil (you’ll use it for the pasta)

Step Two: Melt 3 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 medium shallot, finely chopped, 3 garlic cloves, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Pour in ½ cup dry white wine and cook, stirring occasionally, until slightly reduced, about 2 minutes. Add reserved saffron and soaking liquid, ½ tsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring often, until mixture is slightly reduced, about 2 minutes. Pour in 1 cup heavy cream and bring to a simmer, stirring to combine. Remove skillet from heat

Step Three: Cook 10 oz. pappardelle according to package instructions until al dente. Drain, reserving ¼ cup pasta cooking liquid

Step Four: Place skillet with sauce over medium-high heat. Add pappardelle, reserved pasta cooking liquid, ¼ cup finely grated Parmesan, and remaining 1 Tbsp. unsalted butter. Cook, tossing, until sauce is thickened and pasta is coated and glossy, about 2 minutes

Step Five: Divide pasta among shallow bowls. Top with more Parmesan and basil leaves

Spicy Coconut Grilled Chicken Thighs

Created on 6/14/2023

Ingredients:

  • 3″ piece fresh ginger
  • 5 garlic cloves
  • ¾ cup coconut milk
  • ¼ cup hot chili paste (such as sambal oelek)
  • ¼ cup fresh lime juice
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 2 Tbsp. vegetable oil, plus more for grill
  • 2 lb. skinless, boneless chicken thighs
  • ½ cup cilantro leaves with tender stems
  • Lime wedges (for serving)

Instructions:

Step One: Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours

Step Two: Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes

Step Three: Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes

Step Four: Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside

Original Caesar Salad Dressing (No mayo)

Created on 6/8/2023

Ingredients

  • 1 large egg yolk
  • 3 cloves fresh garlic, smashed and finely chopped
  • 2 anchovies
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 lemon zested
  • 1/2 lemon juiced (reserve the second half of the lemon)
  • 1/3 cup quality olive oil
  • 1/3 cup avocado oil
  • 1 cup Parmigiano Reggiano, freshly grated with a microplane
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • Kosher salt

Instructions:

Step One: In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes

Step Two: Transfer anchovy paste to a medium-sized bowl. Add the egg yolk, lemon zest, juice of 1/2 lemon, dijon mustard, and a generous pinch of salt. Whisk together

Step Three: Combine avocado oil and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated Parmigiano Reggiano, black pepper, and Worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper

Caesar Salad Pasta Salad

Created on 6/1/2023

Ingredients:

  • 2 cups cooked pasta of choice
  • 1 large chicken breast, cooked and diced
  • 1 head Romaine lettuce, chopped
  • 2 cups croutons
  • 1 cup cherry tomatoes
  • 1 avocado, diced
  • 3/4 cup Caesar dressing
  • 1/3 cup freshly grated Parmesan cheese
  • 1 squeeze of lemon juice
  • A couple cracks of freshly ground pepper

Instructions:

Step One: Mix everything together in a large bowl, adjust ingredients to your preference

Notes: This recipe would be equally as good with shrimp or salmon instead of chicken.

Caesar Salad Dressing

Created on 8/5/2019

Ingredients:

  • 2 garlic cloves, minced
  • 1 teaspoon anchovy paste or 2 whole anchovies
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise (the best quality may is Hellmann’s)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

Step One: Mix everything together in a bowl. Taste and adjust to your preference