HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Ina Garten. Show all posts
Showing posts with label Ina Garten. Show all posts

Tuesday, August 19, 2014

Roasted Shrimp Salad with Heirloom Cherry Tomatoes and Avocado


        Last Sunday, we gave a pool party for our god-daughter.  It’s an annual event to celebrate her birthday for the four of us who are called “The Uncles”.  Andrew and I and Terry and Shawn have watched Olivia grow up and we’ve been there for every birthday.  It’s the perfect time to break out the Rosé and the pool toys—this year a gigantic swan Olivia named “Gloria Swanson”.  It’s also the perfect occasion for this salad.   I was drawn to a recipe from Ann Burrell, the Food Network’s wild-haired woman who, it turns out, is a summer visitor to the Hamptons.  In her original recipe which appeared in Hamptons magazine, Ann used our perfectly ripe heirloom tomatoes as the basis for a shrimp salad.  I took off from there.  First, I have to thank Ina Garten, who, as almost everybody knows, lives in the next town over full time.  From Ina, I learned that roasting shrimp is the best way to capture all their flavor.  Far superior to boiling shrimp, roasting them seems to bake all the flavor into the shrimp.  The tomatoes were a no-brainer. 

The Comfort family farm down the road has baskets of heirloom cherry tomatoes and plenty of beefsteak tomatoes too which I put into action. Since Olivia loves avocado, Andrew and I peeled and sliced 3 ripe avocados into the salad.  The final touch in Ann Burrell’s recipe called for Black Volcanic Salt.  Fortunately, Williams Sonoma sells this rare salt in a finishing salt selection.  If you can get your hands on it, please do.  Otherwise you can be forgiven for using any large grained salt like Fleur de Sel.  This salad is so simple to make, so satisfying to eat and so beautiful to look at that I’d recommend putting that bag of Costco shrimp you’ve got in the freezer to work this weekend.  Here’s the recipe:


Recipe for Roasted Shrimp Salad with Heirloom Cherry Tomatoes and Avocado. Takes 30 minutes to make.  Serves 8.

1-2 lb bag of 31-35 count Shrimp, peeled and deveined, tails left on *
½ cup Extra Virgin Olive Oil
6 cloves of garlic, peeled and chopped
1 tsp. Crushed Red or Alleppo Pepper
2 pints of heirloom cherry tomatoes, halved
2 lbs. of ripe, red soil grown tomatoes
3 ripe Haas Avocados, peeled, pit removed and sliced into ½ inch wedges.
½ white or Maui onion, peeled and sliced very thin
12 large fresh basil leaves, cut into a chiffonade**
¼ cup red wine vinegar
Black Volcanic Sea Salt


1. Preheat the oven to 400 F.

2. In a small bowl, combine olive oil, chopped garlic and red or Aleppo pepper flakes.  

3. Place shrimp in a large bowl and pour olive oil and garlic mixture over them, making sure to coat all the shrimp with the mixture.

4. Put the shrimp on a single layer on a sheet pan.  Salt and pepper the shrimp and put them in the oven.  The smaller sized shrimp (31-35 count) will cook in 5 minutes.  Larger shrimp will take only slightly longer.  Do not overcook. Shrimp are done when they turn pink and are opaque all the way through.


5. In a large bowl, combine the tomatoes, onion and avocado and half of the basil chiffonade.








6. Remove the shrimp from the sheet pan and pour all the juices and garlic bits into the bowl with the tomatoes, onion and avocado. Add the vinegar and toss gently.
7. Arrange the salad on individual plates, top with shrimp and sprinkled with the remaining basil chiffonade and black volcanic salt over all.  Serve.

  
*You can use the larger sizes too 21-25 or 11-15 count.  Just adjust the roasting time upwards in 3 minute intervals.
** To make a chiffonade of basil leaves, stack 6 leaves on top of each other, gently roll them into a cigar shape and then use a sharp knife to slice them into thin ribbons. Repeat.  Stack, roll, slice and you’ve made a chiffonade.


Thursday, July 3, 2014

Smoked Prime Rib on the Grill, Roasted Tomatoes with Pesto and Tortini of Zucchini





       
The lovely and extremely
talented Elizabeth Karmel
T
he 4th of July is upon us and there's never a better time to fire up the grill and celebrate the joy of being an American.  And there's almost nothing more American than beef.  And today I am talking serious beef, not your hamburgers and sliders but a big beautiful rib roast.  And what could be more 4th of July than cooking this King of all Roasts on the grill. So today I repeat a post from our first year: It's a menu that celebrates the holiday with the beef served with some incredibly flavorful tomatoes and a zucchini recipe that turns every plate into a piece of art. What's exciting to me is that since I first wrote this post, I came to know the author of the Prime Rib recipe, Hill Country Barbecue's Executive Chef, Elizabeth Karmel.  Elizabeth may well be familiar to those of you who watch Chopped Chef where she's been regularly pressed into service as a judge.  It turns out that Elizabeth grew up with a great friend of ours. David has had the good sense to invite Elizabeth to the Hamptons for the weekend and with her arrival, his dinner parties have topped our list of most-appreciated invitations.  Her pimento cheese, her 7 layer salads and her artichoke and spinach dip are all ambrosial.  But even before I met Elizabeth, I fell in love with her grilled Prime Rib.
       Regular readers of Chewing the Fat have heard that I do not run outdoors on the first decent day and fire up the grill.  I have the grill pans to prove it.  As a matter of fact, it sometimes takes me a little while to bring the grill up to the deck from its winter storage place in the garage.  This is fundamentally because I do not feel in complete control of the Weber.  And to me, gas is out of the question because if you’re going to use a grill, surely half of the desired result is some smoky flavor to announce where whatever you’ve cooked has come from. But not too long ago, we were having quite a big group for dinner and I wanted to serve Prime Rib. 

Tuesday, June 10, 2014

Shrimp, Corn and Avocado Quesadillas and Ina Garten's recipe for Roasted Shrimp


         I got a big kick out of this recipe when I initially made it.  It calls for ‘leftover shrimp’.  Does anyone actually ever have leftover shrimp? If anything, when you serve these addictive little two-bite appetizers, you are more likely to have anything other than a tail leftover.  Then I proved myself wrong because I did in fact have some beautiful roasted shrimp left over.  I made them using Ina Garten’s superb recipe.  Roasting shrimp makes infinite good sense.  When you boil shrimp, you’re basically boiling out the flavor, all of which will be absorbed by the water they’re boiled in.  Roast shrimp and you’re roasting the flavor into the shrimp.  I can almost guarantee you will never boil another shrimp once you’ve tried Ina’s recipe which comes right after the one for Quesadillas. 

Thursday, April 17, 2014

A gorgeous addition to any Easter Table....Andrew’s Coconut Cupcakes – Ina Garten’s recipe


Coconut Cupcakes that Andrew eggified for Easter!

Easter is late this year which is just as well.  In the run-up to Easter Sunday, we’ve had snow, ice, and cold temperatures this week that feel more like March.  That’s why these cupcakes jumped off the page—they clearly look like an Easter filled with color and jelly beans.  And it’s about time. And for those who observe Lent, it’s time for a little indulgence.  Like these coco-nutty cupcakes.   with their  It’s gotten more hits than Lady Gaga. Clearly people love their sweets.  So today, we’re sharing Ina Garten’s recipe for Coconut Cupcakes.  Andrew made Ina Garten’s recipe again for an Easter party last year and they were a huge hit.  And if you love coconut, this cupcake is for you.  There’s coconut in the cake and coconut on top.  And I think you’ll agree, he’s really got them whacked—they look just like their picture.   So without further ado, here’s the recipe:

Recipe for Coconut Cupcakes:

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool. 
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.



Frost the cupcakes and dip the frosted cake into the remaining coconut.

Makes 18 to 20 cupcakes.