Roasted Asparagus with Capicola and Balsamic Grilled Peppers

June 9, 2009 / Ren

Fresh pan-roasted asparagus wrapped in balsamic grilled peppers and capicola, with basil leaves, pecorino Romano and black olives..

Wash and trim fresh asparagus, then steam until barely tender, about 4 minutes. Immediately plunge into ice water to stop the cooking process and retain color and nutrients. Pat dry.

Lay out thin slices of capicola on a flat surface and place olive oil and balsamic marinated grilled peppers on top. Add whole basil leaves and asparagus and roll up jellyroll fashion. Secure with toothpicks.

Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking. Pan-roast until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes per side.

Drain briefly on paper towels, then transfer to a plate and dress with pecorino Romano, black olives and freshly ground pepper.

Pattypan Squash

June 8, 2009 / Ren

Here’s a fast and tasty dish of seasonal patty-pan squash, heirloom baby San Marzano tomatoes, elephant garlic, red & green spring onions, fresh oregano, basil, Celtic sea salt and cracked black pepper. Sautéed in a little olive oil with pastured butter and brightened with a squeeze of fresh lemon..

Thai Red Curry Cod with Mango Sticky Rice

February 7, 2009 / Ren

Sauté Thai red curry paste (chilies, shallots, galangal, fish sauce, herbs and spices) in oil until fragrant, about 5 minutes.

Add coconut milk, fresh kaffir lime leaves, basil, scallions and red bell peppers and reduce to a simmer.

Add Alaskan cod filet and poach (turning once) until opaque, about 10-15 minutes depending on thickness.

Meanwhile, prepare jasmine rice with lemon grass and mango purée.

To serve, ladle curry onto plate or shallow bowl, add rice and place cod on top. Garnish with a dollop of coconut cream, lime leaves, basil and red pepper.

Rating ♦ ♦ ♦ ♦ ♦

Tagliatelle with Chicken Ragù

January 31, 2009 / Ren

Fresh tomatoes and savory chicken thighs, redolent of fresh herbs..

In a Dutch oven, brown chicken leg quarters in olive oil. Add celery, onions, carrots and garlic and continue to cook until vegetables are browned.

Add cold water with bay leaf and peppercorns to cover. Reduce heat to low and simmer 2 hours.

Remove chicken with skin to cutting board to cool. Strain chicken stock and reserve for another purpose.

Sauté red & green bell peppers, garlic, shallots, carrots, celery. Add white wine, tomatoes and pulled chicken and simmer until most of the water is evaporated, about 30 minutes.

As for Jewish gribenes, crisp reserved chicken skin with a bit of onion, julienne and set aside.

Prepare pasta according to package directions. Drain and add chopped parsley.

Add fresh herbs such as basil, oregano and marjoram to the sauce. Add sea salt and fresh black pepper to taste.

To serve, ladle ragù over pasta and top with parmesan, romano, asiago fresco and strips of crisped chicken skin.

Rating ♦ ♦ ♦ ♦ +