Feeds:
Posts
Comments

Posts Tagged ‘olive oil’


Broccolini with Toasted Almonds - Meatballs&Milkshakes

This crisp broccolini is topped with toasted almonds and breadcrumbs to give it some texture and depth of flavor from the almonds. The oils from the almonds permeate the breadcrumbs, and help to give some crunch as well. Best of all, this is a quick and healthy side that you can make in under 10 minutes.

Broccolini with Toasted Almonds

1 bunch broccolini

1/4 cup breadcrumbs

1/4 cup sliced almonds

2 tablespoons extra virgin olive oil

Blanch the broccolini in salted water for 5 minutes, until they become bright green and slightly tender. Meanwhile, toast the almonds and breadcrumbs in half the olive oil until they start to brown. Remove to a bowl. Saute the broccolini for 2 minutes in the remaining olive oil, being careful when adding the wet broccolini to the hot oil. You may want to add a little of the cooking water if it spatters too much. Remove to a plate and top with the toasted almonds and breadcrumbs.

Broccolini with Toasted Almonds - Meatballs&Milkshakes

Read Full Post »


Herb Roasted Almonds - Meatballs&Milkshakes

These make a great snack with drinks, before dinner, or just about anytime. These will be on my table for New Year’s Eve, but they were also out throughout the holidays and were great to munch on between all the big meals. I first had these kind of specially roasted almonds in LA last year, where they were artisanally roasting nuts with various spices. The options are endless, just take a look in your spice cabinet or refrigerator for inspiration.

Herb Roasted Almonds

12 ounce package of almonds, unroasted and unseasoned if possible

4 tablespoons extra virgin olive oil plus extra

2 tablespoons Aleppo pepper

2 tablespoons Herbes de Provence or chopped rosemary

2 tablespoons salt

Pour the almonds onto a foil-lined sheet tray. Pour the olive oil and spices on top, and using your hands, mix everything so the nuts are well coated in olive oil and spices. Spread them out and bake at 350 degrees for 15-20 minutes, until the nuts start to toast and they are fragrant. Toss when they come out of the oven to make sure they continue to absorb flavor as they cool. Add a little more olive oil if they seem dry, or to give more fresh olive oil flavor.

Herb Roasted Almonds - Meatballs&Milkshakes

Read Full Post »


Butternut Squash Risotto - Meatballs&Milkshakes

This was an incredibly easy weeknight dinner after a week of long and involved meals. You can also potentially use up holiday leftovers, since I pre-roasted the squash the day before and added the mashed squash right at the end. It still has all the holiday flavors, but it’s great all winter long.

Butternut Squash Risotto

1/2 butternut squash

2 cups arborio rice

zest and juice of 1 orange

3 tablespoons fresh thyme

1/2 cup white wine

2 cups chicken stock, homemade or store-bought, warmed in the microwave or on the stove (you could substitute vegetable stock to make it vegetarian)

4 tablespoons extra virgin olive oil

1 garlic clove, minced

1 shallot, minced

1 cup grated parmesan

Roast the squash in the oven at 350 degrees for 45 minutes on a baking sheet with some of the olive oil brushed over it. It will become soft and you can scoop out the flesh. Mash up the squash well.

Meanwhile, saute the shallot and garlic in the remaining olive oil. Once they have softened, add the rice and allow to toast for a minute until they start to look a little translucent. Add the white wine and allow to cook down. Add the thyme and a little chicken stock. Continue to add stock slowly as it cooks away. It should have enough liquid to just cover, about the consistency of oatmeal.

When the rice is almost al dente, add the orange juice and zest along with the mashed squash. Stir to combine and allow to cook together for the last few minutes. Off the heat, stir in the parmesan and a drizzle of extra virgin olive oil and serve.

Butternut Squash Risotto - Meatballs&Milkshakes

Read Full Post »


Baccala alla Vicentina - Meatballs&Milkshakes

This year’s Feast of the Seven Fishes is probably going to be reduced by a couple courses to maybe 5 or even just 3. The important part of the Feast is that it’s an odd number of courses. The most traditional of my courses is the baccala alla vicentina, which is one of my favorites. After a long soak in water, the rock-hard dried cod is magically transformed back into fish and then gets cooked with potatoes and blended into an amazing spread. It’s not pretty while it’s cooking and the whole process is pretty smelly, but it turns into an amazing dish.

Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

Next up, bay scallop crudo with tangerine and sea salt and a bowl of shrimp bisque. The sweet bay scallops are slurped down with a tangerine juice reduction and some fruity extra virgin olive oil with a sprinkle of sea salt over the top. The bisque gets it’s flavor from sherry or marsala and if possible, homemade shrimp or seafood stock.

Spicy Crab Pasta - Meatballs&Milkshakes

I will most likely round out my Feast of the Seven (or Five) Fishes with some baked clams and a spicy crab pasta that has become a favorite. I’m hoping to get some really delicious dungeness or some other special crab to really take this one over the top for the holidays. Maybe I’ll even experiment with some lobster. Happy holidays!

For more Feast of the Seven Fishes ideas, check out last year’s menu.

And just to let you know, I’ve started a new Facebook page for Meatballs&Milkshakes, so you can follow the blog there! “Like” Meatballs&Milkshakes to keep up to date with recipes in your feed!

Read Full Post »


Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

These tiny, sweet bay scallops are perfect as a quick bite to start a special meal. I paired them with a small glass of my shrimp bisque in this duo of seafood appetizers, and they were both among my favorites. The scallops have a tangerine juice reduction drizzled over the top, along with some wonderful extra virgin olive oil and some flakes of sea salt to create a rich, sweet and citrusy bite that still tastes of the sea (in a good way).

When you eat raw shellfish, I recommend only getting it from the most reputable source and checking to make sure they don’t smell overly fishy. They should have a firm texture to the touch, as well.

Bay Scallop Crudo with Tangerine

1/2 pound bay scallops, rinsed (this is roughly enough for 4 people, depending on how many you will serve)

1 cup tangerine juice

3 tablespoons high quality extra virgin olive oil

1 teaspoon flaked sea salt

pinch of chili flakes (optional)

Reduce the tangerine juice to about half by simmering in a saucepan. It should become slightly thick and viscous. Once it has cooled, pour over the scallops along with the olive oil. Toss gently to coat and serve with a sprinkle of the flaked sea salt (and chili flakes, if using) over the top. I recommend tasting one to make sure you like the balance, as well.

Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

Read Full Post »


Crispy Orange- Scented Brussels Sprouts - Meatballs&Milkshakes

I created this recipe one night this week when we had only a few minutes to cook dinner but wanted some green veggies to go with some braised chicken. The lovely crispy leaves add texture and the orange zest gives it a light, citrusy aroma. It’s going to become a holiday favorite, and you can make it tonight in 20 minutes.

Crispy Orange-Scented Brussels Sprouts

1 package brussel sprouts, bottoms sliced off and mangy leaves removed

3 tablespoons olive oil

Zest of 1 orange

Slice the brussels sprouts in 1/4 inch slices, so that you have very thin slices and strips of sprouts. Some will fall apart, and that’s fine. Toss with olive oil and salt and pepper. Roast on a baking sheet at 400 degrees for 15 minutes, or until the edges of some of the leaves start to brown. Sprinkle the zest on top and stir through before serving.

Crispy Orange-Scented Brussels Sprouts - Meatballs&Milkshakes

Read Full Post »


I love fall for so many reasons- apple picking, sweater weather, and of course, butternut squash. With the ongoing apartment craziness, I’ve been turning to quick recipes more than usual. This one combines the classic butternut squash with sage and butter in a way that makes it possible to have dinner on the table in 15 minutes. Including the chopping. It’s amazing. The key is a healthy bit of parmesan and to put a fine dice on that squash so it cooks quickly.

Angel Hair with Butternut Squash and Sage

1/2 box angel hair pasta

1/4 of a butternut squash, diced into 1/4″ pieces

1 garlic clove, minced

12 sage leaves, chopped

3 tablespoons butter

3 tablespoons extra virgin olive oil

pinch of red pepper flakes

1/2 cup parmesan cheese, freshly grated

1 amaretti cookie per person, crumbled

Cook the angel hair in salted boiling water for half the time on the package instructions.

Meanwhile, saute the squash in half the butter and olive oil. Allow to caramelize and develop some color before moving them at all. Once you have browned one side well, give it a stir and add the garlic, sage, and red pepper flakes. Continue cooking for 5 minutes or until some of the squash starts to break down. Add some pasta cooking water along with the pasta. Turn in the sauce and cook for a final minute together. While stirring off the heat, add the parmesan cheese and the remaining butter and olive oil. Plate and garnish each with a crumbled amaretti cookie.

Read Full Post »


While we are in the midst of trying to sell the apartment, I’ve been falling back on old favorites. Last night, I made a version of this Puglian specialty, orecchiette with broccoli rabe and sausage and every time I make it, it brings me back to a night in southern Puglia. The meatiness of the sausage is comforting and warm on a cold fall night.

Fall always means lasagna time for me…I love making it for company too, because I can put it in the oven when they come over and spend time with people, rather than in the kitchen. My favorites for fall are mushroom and roasted carrot and butternut squash.

My favorite fall fruits are definitely pears, and I love to make crostatas with pears and gorgonzola this time of year. I make big batches of dough and freeze them for later, so I can just defrost and put together the filling when I’m running low on time.

Cold weather makes me really crave a good Sunday breakfast, and there’s no better breakfast than egg and pancetta sandwiches on homemade sage biscuits. I still have a couple of these tucked away in the freezer, and I can’t wait to have one this Sunday.

Read Full Post »


I finally got around to trying out the new pasta machine a couple weeks ago when we had some great friends over. It’s a bit of a project to make fresh pasta, but it’s worth it. Plus, you can add in anything you want flavor-wise, although I generally just make plain pasta because I like it best. Next time though, I might try spinach pasta. Or lemon pasta. I’m getting excited just thinking about it.

Fresh Fettuccine

3- 3 1/2 cups flour (start with 3 and add flour to the right consistency)

4 eggs

1 tablespoon extra virgin olive oil

1 teaspoon salt

Mound the flour on your board and create a well in the center. Add the rest of the ingredients to the well and start to stir with a fork from the inside out, gradually adding flour from the rim. Once you start to break down the rim, change to kneading with you hands. It will come together in a ball, and you want to knead for about 5 minutes. Let it rest in some plastic wrap for at least 15 minutes. Cut off pieces of dough to run through the pasta roller until it reaches your desired thickness. Fold the sheets and cut into your desired pasta size, for fettuccine it’s about 1/2″ thick. Flour well and set aside in 1 layer if possible.

Lemon Chicken and Fresh Fettuccine

Fresh Fettuccine (above)

4 chicken breasts, cut into pieces

1/2 onion, chopped

2 garlic cloves, minced

1/2 cup white wine

1 teaspoon dried oregano

zest and juice from 1 large lemon or 1 1/2 smaller lemons

Parmesan cheese

Season the chicken pieces with salt, pepper, and the oregano. Saute in some extra virgin olive oil until they brown. Remove to a plate. Add the onion and garlic and soften. Add the wine and lemon juice and reduce a bit. Add the chicken back into the pan and stir to combine.

Meanwhile, cook the pasta in salted boiling water for 2 minutes, until it starts to float and becomes al dente. Remove to the saucepan with a little bit of the pasta cooking water. Combine and add the lemon zest, a splash of extra virgin olive oil, and some grated parmesan cheese. Plate and add more parmesan cheese on top.

Read Full Post »


We’ve been having corn all summer, but this was the first time I decided to put some into a pasta dish. We took some leftover grilled corn and cut it off the cob, combined it with sweet end-of-summer cherry tomatoes and anchovies, and it was a perfect weekend lunch. The sweet corn and tomatoes combined with the salty bite of anchovies made the perfect complement to a light salad.

Grilled Corn Linguine

1/2 box linguine fine or your favorite long pasta

2 ears of corn, grilled in their husks, cut off the cob

2 cups cherry tomatoes

6 anchovies

2 tablespoons extra virgin olive oil

1/2 onion, chopped

2 cloves garlic, minced

1/2 cup white wine

1/2 cup grated parmesan

Cook the pasta in salted boiling water a minute less than the package instructions. Meanwhile, saute the onion and garlic in a tablespoon of olive oil with the anchovies for 2 minutes. The anchovies will start to break up and the onion will soften. Add the corn and tomatoes and stir to combine. Deglaze the pan with the wine and add a little pasta cooking water. Add the linguine and cook for the final minute together.  Add the parmesan and the olive oil and toss to combine.

Read Full Post »

Older Posts »

%d bloggers like this: