Wednesday, February 16, 2011

champagne vinaigrette

This salad............yum. This salad is really good. This is the kind of salad that other salads talk about behind it's back. But this salad doesn't feel bad....no this salad just sits a little prouder, because this salad knows it's well put together. This salad is the kind of dish that takes you somewhere...like Napa...or Rome.....or Utah...lol. This salad has five main ingredients (yes, I know that is odd for me) it has spinach, grapes, prosciutto, Romano cheese, and champagne vinaigrette. I love bacon, but the prosciutto makes it just a bit more grown up....and champagne vinaigrette, ties the whole thing up with a little bow. Make it....eat it...tell me later how yummy it is.
For the salad: Wash and dry baby spinach greens. I especially love spinach micro greens if you can get your hands on some. I am a bit of a snob when it comes to spinach salad...I think it is important to remove the stems so that you don't have a stem hanging out of your mouth. For the prosciutto, preheat the oven to 350 degrees and lay the slices on a parchment paper lined baking sheet. Bake for ten minutes or until the slices are crispy. Prosciutto is leaner than bacon so it doesn't render as much fat, so I love to use it. The grapes are easy. Just buy fresh red crispy grapes and slice them in half. I keep the spinach and the grapes in the fridge until plating so they are cold and crisp. The Romano cheese, I slice in big strips with a peeler. To serve, I gently toss the spinach with the dressing and place on the plate. I then toss the grapes in the dressing as well and generously top the spinach with them. Finally, I set a slice of prosciutto and a slice of Romano on top. Lightly sprinkle with sea salt and freshly ground pepper.
Champagne Vinaigrette
printable version
1 garlic clove, finely chopped
3 Tablespoons red onion, minced
2 tablespoons Dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
pinch of salt and pepper
1/2 cup extra virgin olive oil


Whisk together the garlic, onion, mustard, vinegar, lemon juice, honey, salt, and pepper in a bowl. Slowly whisk in the olive oil until the dressing is emulsified. I usually just
follow these same instructions, but in the blender instead.

Sunday, February 6, 2011

shrimp carbonara


You know what I like about this recipe? I always have the ingredients for it. It's kind of my "old stand by". It takes literally twelve minutes to prepare this awesome dish. It's hearty and pleasing. With a chunk of crusty bread it is pretty much flawless. I have also made this dish with clams and it was pretty awesome as well. Check it out- I used awesome twice in the same paragraph..so it must be pretty darn good.

Shrimp Carbonara
printable version

1 pound cooked spaghetti
2 tablespoons extra-virgin olive oil
4 slices bacon cut into small strips
1 cup red onion,minced
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmesan
Freshly ground black pepper
1 cup petite frozen peas
1 cup bay shrimp
1 pound large shrimp

It is easiest to prepare the pasta while preparing the sauce. Cook pasta to al dente-according to packaged instructions, be sure to salt the water. When you drain the pasta, reserve 1/2 cup of the water.
Saute the bacon until crisp and the fat is rendered. Next, add the garlic and the rd onion and gently saute for a couple of minutes.
Add the pasta and water to the pan and toss. Add the shrimp and cook over medium heat until the larger shrimp turn pink (about four minutes)Beat the eggs and parmesan together in a mixing bowl, Remove the pasta from the heat and add eggs and parmesan. It is important to constantly stir so the eggs don't scramble. The sauce will thicken and coat the pasta. Season with salt and pepper and finally add the peas.