fusilli with spicy pesto

(return to blog)

1 cup chopped walnuts

2 garlic cloves, coarsely chopped

1 (2-inch) red or green jalapeno pepper, stemmed and coarsely chopped (see Cook's Note)

2 cups (78 ounces) grated Asiago cheese plus 1/2 cup (2 ounces) shaved

2 teaspoons salt, or more to taste

1 teaspoon freshly ground black pepper, or more to taste

2 cups (3 ounces) baby spinach

2 cups (3 ounces) arugula

1/4 cup olive oil

1 pound fusilli pasta

In a food processor, combine the walnuts, garlic, jalapeno, grated cheese, salt, and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer the cooked pasta to a large serving bowl and add the pesto. Toss well. If needed, thin out the sauce with a little pasta water and season with salt and pepper.

Garnish with the Asiago cheese shavings and serve.

Cook's Note:
If you prefer a milder pesto, remove the seeds, from the jalapeno pepper before you chop it.

(return to blog)

 yum!

black bean, habanero chili and yellow rice

(back to blog)

(adapted from New England Soup Factory Cookbook)

Beans need to soak over night!

yellow rice

2 tablespoons olive oil

1/2 cup chopped onion

1 cup jasmine rice

2 cups water

2 teaspoons kosher salt

pinch of saffron or turmeric

soup

1 pound dried black beans

3 tablespoons olive oil

4 cloves garlic, minced

1 large Spanish onion, peeled and diced

2 ribs celery, diced

2 1/2 quarts (10 cups) vegetable or chicken stock

4 cups (32 ounces) canned crushed tomatoes

2 teaspoons ground coriander

1 cup sherry

1/4 cup chopped cilantro

kosher salt and freshly ground pepper, to taste

1 habenero pepper, seeded and minced

1 tablespoon lime juice

cooked yellow (saffron) rice (recipe follows)

1 bunch scallions, chopped, for garnish

For the soup: Place the beans in a deep bowl and add water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion and celery. Saute stirring frequently, for 10 minutes. Add the beans, stock, tomatoes, coriander and sherry. Bring to a boil. Reduce the heat to medium. Simmer for 1 1/4 hours or until the beans are tender. Add the cilantro and season with salt and pepper. Add the habanero pepper and lime juice. At this point you can either add the rice to the soup mixture or ladle the rice into bowls and serve the beans over it, this is the way we like it. 

For the yellow rice: Heat a 3-quart saucepan over medium-high heat and add the olive oil. Add the onion and saute for 5 minutes, or until a pale golden color. Add the rice and continue to saute for 3 minutes more. Add the water, salt and saffron. Bring to a boil, cover the pan and reduce the heat to low. Cook for 15 to 20 minutes, or until all the water is absorbed and the rice is fluffy.

Serve with freshly chopped green onions on top and Tabasco sauce on the side.

(back to blog) 

bon appitet!

shrimp creole and $20,000 rice pilaf

(return to blog)

(from Bon Appetit, Y'All by Virginia Willis) 

1 1/2 pounds large shrimp (21/25 count) peeled and deviened

Coarse salt and freshly ground black pepper

1/2 cup canola oil

1 onion, preferably Vidalia, chopped

3 stalks celery, chopped

4 cloves garlic, very finely chopped

1 (6 ounce) can tomato paste

1 (8 ounce) can tomato sauce

1 teaspoon sugar

2 cups water, plus more if needed

pinch of cayenne pepper

4 green onions, white and green parts, chopped, for garnish

$20,000 Rice Pilaf, for accompaniment (recipe follows)

Place the shrimp in a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate to marinate while you prepare the vegetables.

In a heavy bottomed skillet, heat the oil over medium-high heat. Add the onion and celery and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomato paste and cook stirring constantly, an additional 5 minutes. Add the tomato sauce, sugar, water and cayenne pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer until the oil rises to the surface, stirring occasionally, about 40 minutes. (Use more water if the sauce gets too thick.) Add the shrimp and cook until pink, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with the green onions. Serve over the rice pilaf.      Serves 4 to 6

$20,000 Rice Pilaf

(from Bon Appetit, Y'all by Virginia Willis)

{printable recipe}

2 tablespoons unsalted butter

1 small shallot, chopped

2 cups long grain white rice (such as Carolina Gold, jasmine, or basmati)

coarse salt and freshly ground black pepper

3 cups homemade chicken stock or low-fat, reduced-sodium chicken broth or water

2 tablespoons chopped fresh flat leaf parsley

Preheat the oven to 350*F. In a large, oven proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes. 

Add the rice and stir to combine. Cook stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoon of the salt and pepper to taste. Add the broth and stir to combine. Bring to a boil over medium-high heat. Cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving. Serves 4 to 6.

bon appetit!