I LOVE WHEN THIS HAPPENS

8-24-15 A CONCOTION OF INGREDIENTS           

Cooking tonight’s dinner was pure pleasure.  It began with a simple idea to utilize the veggies in the fridge, and evolved on the stovetop. 

The plan was rather simple.  The day began with asparagus, fresh Roma tomatoes, and chicken breasts that had to be used.  At the market I picked up some Leeks and Shiitake mushrooms, imagining them cooked with the chicken and asparagus in a light fresh tomato sauce, served over pasta or rice.

I started by cooking the mushrooms, leek, and a clove of garlic, in olive oil over moderately high heat.   I removed them when they started to brown and set them aside.  In the same skillet I browned the chicken in hot olive oil and cooked sit until it was not quite finished.  After deglazing the pan with Sweet Vermouth I set the chicken aside (next to the mushrooms).  Next up -  I began cooking the Asparagus, cut into 1” pieces, along with the coarsely chopped tomatoes and a sprinkling of red pepper flakes and fresh basil leaves.  After 10-15 minutes I added the mushrooms and chicken, now cut into bite sized pieces, to the pan and let everything simmer over low heat.  Somewhere along this process I decided I would serve this on a bed of rice, and not pasta.

Watching it simmer It occurred to me that it needed some of Emeril’s “Bam”, so I added shrimp – cooked, peeled, and frozen - to the pan.  The final inspiration was  to add some Old Bay seasoning and top everything with thin slices of lemon.

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.