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BAKED SALMON WITH ARUGULA SALSA VERDE

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This recipe works well with halibut, as well.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

SERVING SIZE:

Serves 4

INGREDIENTS:

For The Sauce:

1 cup finely chopped arugula

⅔ cup finely chopped fresh flat-leaf parsley

½ cup extra-virgin olive oil

¼ cup capers, rinsed and drained

1 tsp grated lemon zest

2 Tbsp fresh lemon juice (from 1 large lemon)

Kosher salt

¼ tsp crushed red pepper flakes

For The Fish:

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp chopped fresh chives

1 tsp grated lemon zest

4 (4-oz) skinless salmon fillets, each about 1 inch thick

1 Tbsp extra-virgin olive oil

Kosher salt and freshly ground pepper

Lemon wedges, for serving (optional)

INSTRUCTIONS:

Combine arugula, parsley, olive oil, capers, lemon zest, lemon juice, ¾ tsp salt, and red pepper flakes in a small bowl.

Preheat oven to 375°F. Mix parsley, chives, and lemon zest in a small bowl. Coat salmon fillets all over with olive oil. Put on a rimmed baking sheet. Season with 1 tsp salt and ¾ tsp pepper. Sprinkle herb mixture over top of fish, pressing slightly to adhere.

Bake fish 9 to 10 minutes. Put 1 fish fillet on each of 4 plates. Spoon arugula salsa verde alongside. Serve with lemon wedges, if desired.

 

Adapted from Giada

Chicken Francese

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This recipe serves 4, takes 35 minutes and is really good. The chicken is light and bright with the lemon sauce.  Serve it with something to soak up the sauce, crusty bread, pasta, rice…. And a green salad.

INGREDIENTS

  • 2 eggs
  • 2 tablespoons whole milk
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon ground black pepper, plus more for seasoning
  • 1 cup all-purpose flour
  • ⅓ cup olive oil
  • ⅓ cup vegetable oil
  • 4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
  • 3 to 6 tablespoons unsalted butter
  • 1 lemon, thinly sliced, seeds removed (optional)
  • ½ cup dry white wine
  • Freshly squeezed juice of 1 lemon, more to taste
  • 2 cups chicken stock
  • 3 to 4 tablespoons freshly minced parsley

PREPARATION

  1. In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
  2. In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
  3. Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
  4. When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
  5. If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
  6. Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
  7. Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Cherry Tomato Spaghetti

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It’s not a surprise that my favorite recipe this summer came from Giada de Laurentiis

Prep time: 5 minutes, Cook time: 30 minutes, Total time: 35 minutes

Serves 4 – 6

INGREDIENTS:

1 lb dried spaghetti pasta (I tried the fresh, uncooked spaghetti and it was a mushy disaster. Stick with the dried for this recipe)

1/2 cup of virgin olive oil

1 shallot, minced

2 cloves of garlic, peeled and smashed

2 pints of red cherry tomatoes

1 pint of small yellow tomatoes

1 tsp kosher slat

2 cups finely grated Parmesan cheese

1 cup thinly sliced fresh basil

INSTRUCTIONS:

Bring a large pot of salted water to a boil. Cook the spaghetti to al dente and reserve 1 cup of pasta water

In a large skillet, heat the olive oil over medium low heat and saute the shallot and garlic, about 2 minutes. Don’t let the garlic start to turn brown or it will get bitter. Add the tomatoes and salt and reduce the head to medium low. Simmer the mixture gently until the tomatoes are slightly popped, 15 to 20 minutes.

Add the pasta, Parmesan, pasta water and fresh basil. Toss thoroughly with tongs. Serve either warm or at room temperature.

 

 

 

Vegas Chocolate Chip Cookies

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These are the cookies that Giada makes in her new Las Vegas restaurant – they are getting rave reviews and are easy to make
SERVING SIZE:
Serves 8
INGREDIENTS:
3 cups bread flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unsalted butter, chilled and cubed
1 cup light brown sugar
1 cup granulated sugar
2 eggs, chilled
2 teaspoons pure vanilla extract
1 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
INSTRUCTIONS:
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed, about 1 minute. Add the brown sugar and granulated sugar and mix until incorporated. Add the eggs and vanilla. Mix on medium-low speed until the mixture looks separated. Turn off the machine and add the dry ingredients. Mix on low speed just until the dough comes together. Turn off the machine and fold in the chocolate chips by hand using a rubber spatula.
Drop the dough onto a parchment-lined sheet tray in 1-cup mounds. Place the tray in the freezer and freeze for 1 hour.
Preheat the oven to 375 degrees F.
Bake straight from the freezer until still slightly under baked in the middle but golden brown around the edges and beginning to brown on top, 20 minutes.
Cool the cookies on the tray for 5 minutes before cooling completely on a wire rack.

Easy Italian Pasta Salad

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This recipe is a great side for chicken, meat or even pizza

INGREDIENTS:

For the Red Wine Vinaigrette:

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil


For the Antipasto Salad:

1 pound fusilli pasta

1/2 cup hard salami, cut into strips (about 3 ounces)

1/2 cup smoked turkey, cut into strips (about 3 ounces)

1/2 cup Provolone cheese, cut into strips

1/4 cup grated Asiago cheese

3 tablespoons green olives, halved and pitted

1/4 cup roasted red peppers, cut into strips

1/2 cup basil leaves, chopped

1/4 teaspoon salt

INSTRUCTIONS:

In a jar with a screw top lid, add the vinegar, mustard, salt, pepper and olive oil. Screw on the lid and shake vigorously until smooth and creamy.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.