5-21…Fettuccine with Scallops and Asparagus

I was impressed with the produce selection in Paducah’s newest food market, the Midtown Market but a little disappointed in the absence of any organic products.  However that did not stop me from leaving with some good looking asparagus, broccoli, tomatoes, and a package of sea scallops I could not resist.  I had one of the tomatoes for lunch today and it was quite good…better than the winter tomatoes at the other supermarkets.

Tonight I’ll work with the scallops and asparagus.

INGREDIENTS:

Fettuccine - Sea & Land from Al Dente Pasta

Sea scallops, cut crosswise into discs about ½ inch thick

Asparagus

Olive oil

Garlic minced

Fresh oregano and parsley, chopped

Red pepper flakes

Lemon juice

PROCESS:

While waiting for the pasta water to boil remove the dense lower portion of the asparagus spears.  Place them in a shallow bowl with a drizzle of water, cover with plastic wrap and microwave for about 2-3 minutes.  Remove and cool with cold water, cut diagonally into 2-3” pieces and set aside.

Cook the garlic and red pepper flakes in olive oil until it begins to turn color, add the herbs and cook for 2-3 minutes before adding the scallops and asparagus. cook until the scallops become opaque.

Add the pasta to the pan, mix well and add the lemon juice.  Serve with a grated cheese of your own choice.  We are currently working on a wedge of Grana Padana.

COMMENTS:

This was wonderful, easy to prepare and open to a lot of variations.  The scallops were very good; I will go back to the midtown market for more.

12-6…Capellini and stuff

OK…it is 5:30 and I haven’t given any thought to dinner. A quick look in the fridge reveals some asparagus, grape tomatoes, and green onions that need to be used…soon, also one slice of prosciutto and the rear end of a loaf of ciabatta bread. All the makings of a meal.



INGREDIENTS:

Capellini (angel hair pasta)
Olive oil
Garlic, Green onion
Red pepper flakes
Toasted ciabatta bread crumbs
Lemon
Asparagus
Grape tomatoes, halved
Sweet vermouth
Tomato paste
Basil and oregano, dried
Diced tomatoes
Prosciutto

PROCESS:

Grate the bread, toast the crumbs, and set aside.

Saute the garlic and onion in olive oil with a small amount of tomato pastes. Then add the asparagus and lemon juice and cook. After 10 -15 minutes add the diced tomatoes, prosciutto, and herbs, cook for a few minutes and add the wine and lemon juice. (I really don’t think any of these times are critical…just do it by intuition.)

When the pasta is ready add it to the pan and mix well, sprinkle with the bread crumbs and serve with parmigiano reggiano cheese.

COMMENTS:

This dish was as fun to cook as it was to eat. I literally made it up as I went along. Do your own variation of it and enjoy!

GREEN BEANS & ASPARAGUS IN CREAMY SAUCE…9-7

The CSA veggies arrived yesterday. The good news? No zucchini. In its place was a large bag of green beans; not my favorite veggie but Patience loves them. So dinner tonight will be green beans for my sweet wife, with asparagus for me.



INGREDIENTS:

Penne pasta
Green beans and asparagus, cut into 1-2’ pieces
Shallots and garlic, thinly sliced
Olive oil
Lemon juice
White wine
Red pepper flakes
Butter
Heavy whipping cream
Parmesan cheese
Gorgonzola or blue cheese
Prosciutto


PROCESS:

Sauté the garlic and shallots in olive oil with red pepper flakes and butter, then add the green beans and a splash of wine and cook for about 10 minutes before adding the asparagus and dill. Cook for about 10 minutes adding lemon juice whenever.

When the pasta is added to the pasta water add the cream to the veggies and stir frequently. Before the pasta is ready add some grated cheese to the pan, then add the pasta and mix well. Save some of the pasta water if needed to keep the dish from becoming too thick.

COMMENTS:

Too good to be legal! The prosciutto was a last minute thing…sliced and added to the pan just before serving. The gorgonzola…just a small bit…was added late in the cooking of the veggies.

PASTA QUEST DAY...week 2...day 12

5-13-11



Angel Hair w asparagus, grape tomatoes, prosciutto

INGREDIENTS:

Angel hair pasta
Asparagus cut into 1”pieces
Shallot sliced thinly
Garlic I clove pressed
Grape tomatoes cut in ½
Prosciutto sliced into thin strip
Olive oil
Fresh lemon juice

PROCESS:

Cook prosciutto in olive oil, remove and set aside.
Add garlic and shallots to pan and cook for 4-5 minutes before adding the asparagus and tomatoes plus salt, basil or dill and red pepper flakes if desired. After 3-4 minutes add the lemon juice. Cook for another 4-6 minutes before adding the pasta to the pan.



COMMENTS:

Exercising the cook’s prerogative I decided to add some white wine and cream to the dish…, which turned out to be a good decision. Both P and I give this a 10. I know, we give out a lot of 10s…but hey, you gotta call a spade a spade, and this was good!!

PASTA QUEST DAY 4

5-5-11


Spaghetti with croutons, asparagus, and lemon

INGREDIENTS:

Italian bread cut into small cubes
Asparagus cut into ½ - 1” pieces
Olive oil
1 clove garlic
shallot, slice thinly
Juice from one lemon
Fresh parsley finely chopped
½ lb. spaghetti or angel hair

PROCESS:

While the pasta is cooking, heat olive oil and add garlic and shallots and
Remove when done, save the shallots and set aside. Under low heat add
Bread and remove when golden brown. Return the shallots to the pan and
Along with the asparagus and cook for 4-5 minutes (don’t overcook the
Asparagus.)

Add the pasta to the pan; mix in the lemon juice, parsley and breadcrumbs,
drizzle with olive oil, and salt and pepper to taste. Add pasta water if needed.
Serve with grated Parmesan cheese.

Options…red pepper flakes.

COMMENTS:

This dish was inspired by my lunches of ciabatta bread with asparagus, olive
oil and lemon juice. Patience and I both give this a 9. It was as delicious as it
Was simple to prepare.

The asparagus can easily be replaced with broccoli, broccolini, or even
Spinach.