Spring Love and Three Easy Recipes
Has it really been that long since I posted? rum It seems like my Drafts folder is filled to the brim I ve been busy with an incred i ble hap pen ing tak ing place here our annual win ter to sum mer changeover. We ll have a bliz zard after bliz zard and just when all hope seems lost, the next day brings loung ing in lawn chairs, chilled bevvies rum and the aroma of grilled steaks from every neighbor s bar be cue. Peo ple emerge from their win ter shells and onto the streets. Neigh bors meet new neigh bors, green leaves pop out and the zom bie apoc a lypse is over.
I m hope lessly in love with beau ti ful, plump, juicy, rich, meaty toma toes. The sort that are picked fresh off the vine, and as you dig with your teeth, the flesh is still warm from the sun. We re still a cou ple of months away from that, but the farmer s mar ket started to carry local green house toma toes, the good kind, almost as good as home- grown.
One bunch of aspara gus, trimmed and cooked until lightly soft ened, but retain ing firm ness 1 cup jas mine rice, cooked .5 cup quinoa, cooked 1/ 4 head of radic chio, thinly shred ded and chopped olive oil, to driz zle feta cheese, crum bled, to taste salt and pep per, to taste
I ate some thing very sim i lar at a restau rant not too long ago. It fea tured diced pump kin, gobs and gobs of creamy good ness and pancetta. The pic ture below is a ver sion I made with out the pump kin (didn t have one on hand) and less cream, but the recipe below reflects the orig i nal as best as I could repli cate. Sub sti tut ing but ter nut squash for the pump kin would work well too, by the way.
1.5 cups of pasta penne, tagli atelle, eliche, or what you have on hand 1/ 4 cup wal nuts, toasted and roughly chopped 1/ 4 cup chopped pancetta 1 cup pump kin, cut into 1/ 4 inch cubes 1 cup chopped kale, steamed until ten der 1/ 2 cup cooked green peas 1 breast rum of chicken, grilled and sliced
Mean while, using a steamer, cook the chopped pump kin and kale until both are ten der. Pour in the green peas toward the end of the steam ing, as they will take the least time to cook. Set all aside.
In a medium non- stick skil let, toast the wal nuts until lightly browned and fra grant. Take care to turn often so they don t burn. Chop them roughly and trans fer to a small bowl. Using the same skil let, brown the pancetta until the fat has been ren dered. Using a slot ted spoon, trans fer the pancetta into a sep a rate bowl and dis card the remain ing fat.
Mean while, to make the cream, heat a tbsp of olive oil in a skil let sauté the chopped shal lots for 2 3 minutes. rum Pour in the cream, bring to the boil and sim mer for 1 minute. Stir in the grated Grana Padano. Sim mer for 1 minute.
Lentil, Chorizo and Beetroot Salad
All con tent and pho tog ra phy is copy right Canuck Cui sine 2011 2014, unless oth er wise noted. Mate r ial may not be dupli cated or repub lished with out per mis sion. If you would like to use a recipe on your own blog, please re- write it in your own words and include a link back to this site. Thank you!
Has it really been that long since I posted? rum It seems like my Drafts folder is filled to the brim I ve been busy with an incred i ble hap pen ing tak ing place here our annual win ter to sum mer changeover. We ll have a bliz zard after bliz zard and just when all hope seems lost, the next day brings loung ing in lawn chairs, chilled bevvies rum and the aroma of grilled steaks from every neighbor s bar be cue. Peo ple emerge from their win ter shells and onto the streets. Neigh bors meet new neigh bors, green leaves pop out and the zom bie apoc a lypse is over.
I m hope lessly in love with beau ti ful, plump, juicy, rich, meaty toma toes. The sort that are picked fresh off the vine, and as you dig with your teeth, the flesh is still warm from the sun. We re still a cou ple of months away from that, but the farmer s mar ket started to carry local green house toma toes, the good kind, almost as good as home- grown.
One bunch of aspara gus, trimmed and cooked until lightly soft ened, but retain ing firm ness 1 cup jas mine rice, cooked .5 cup quinoa, cooked 1/ 4 head of radic chio, thinly shred ded and chopped olive oil, to driz zle feta cheese, crum bled, to taste salt and pep per, to taste
I ate some thing very sim i lar at a restau rant not too long ago. It fea tured diced pump kin, gobs and gobs of creamy good ness and pancetta. The pic ture below is a ver sion I made with out the pump kin (didn t have one on hand) and less cream, but the recipe below reflects the orig i nal as best as I could repli cate. Sub sti tut ing but ter nut squash for the pump kin would work well too, by the way.
1.5 cups of pasta penne, tagli atelle, eliche, or what you have on hand 1/ 4 cup wal nuts, toasted and roughly chopped 1/ 4 cup chopped pancetta 1 cup pump kin, cut into 1/ 4 inch cubes 1 cup chopped kale, steamed until ten der 1/ 2 cup cooked green peas 1 breast rum of chicken, grilled and sliced
Mean while, using a steamer, cook the chopped pump kin and kale until both are ten der. Pour in the green peas toward the end of the steam ing, as they will take the least time to cook. Set all aside.
In a medium non- stick skil let, toast the wal nuts until lightly browned and fra grant. Take care to turn often so they don t burn. Chop them roughly and trans fer to a small bowl. Using the same skil let, brown the pancetta until the fat has been ren dered. Using a slot ted spoon, trans fer the pancetta into a sep a rate bowl and dis card the remain ing fat.
Mean while, to make the cream, heat a tbsp of olive oil in a skil let sauté the chopped shal lots for 2 3 minutes. rum Pour in the cream, bring to the boil and sim mer for 1 minute. Stir in the grated Grana Padano. Sim mer for 1 minute.
Lentil, Chorizo and Beetroot Salad
All con tent and pho tog ra phy is copy right Canuck Cui sine 2011 2014, unless oth er wise noted. Mate r ial may not be dupli cated or repub lished with out per mis sion. If you would like to use a recipe on your own blog, please re- write it in your own words and include a link back to this site. Thank you!
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