This was a unique blend, shrimp and potatoes, baked together with garlic, butter and olive oil whats not to love. A perfect side dish, appetizer or even a light meal. Dip your shrimp into all those flavored juices, serve with a green salad and crusty bread.
Baked Shrimp and Potatoes
2 dozen medium shrimp, peeled 2 medium potatoes 2 garlic cloves, sliced 2 tablespoons butter 2 tablespoons olive oil panko breadcrumbs
1 or 2 tablespoons fresh parsley
salt and pepper
Wash and boil potatoes in salted water for about 25 minutes, or until a knife comes out easy. Drain and cool, peel and slice thin. Peel shrimp and clean, oil baking pan arrange shrimp and potatoes. In a small frying pan saute butter, olive oil, garlic, parsley, salt and pepper for a minute or two. Pour over dish and add 1 tablespoon of water, sprinkle breadcrumbs on top and bake at 400 degrees for 8 minutes, broil for 2 more minutes.
This hot and spicy dish is made with bucatini, which is a thick tubular pasta. It's a perfect pasta choice for this recipe with red bell peppers, lots of onions and red hot pepper flakes. Shave some parmigiana cheese, extra virgin olive oil and oregano over top and proudly serve this dish for your family.
Bucatini with Red Peppers and Onions
1 pound bucatini 1/4 cup extra virgin olive oil 3 garlic cloves, whole 2 red bell peppers, sliced 1 onion, sliced 1 tablespoon red hot pepper flakes, optional dried oregano shaved parmigiano cheese
Heat olive oil saute whole garlic and red pepper flakes for 1 minute, remove garlic and discard. Add peppers and onions saute for about 8 minutes, then start the pasta, while still cooking peppers and onions. Cook pasta in boiling salted water for 8 minutes, transfer pasta to pan along with two or three ladles of pasta water. Season with oregano, cheese and a drizzle of olive oil.
Salted cod becomes so flavorful when marinated in this homemade tomato sauce. Planning ahead is a must, for this cod needs to soak in water to rehydrate for three days. The cod was tender and tasted so good especially with the mashed potatoes, and all that gravy. A comfort dish to enjoy anytime of the year.
Salted Cod with Tomatoes
1 pound dry salted cod 3 tablespoons olive oil 1/2 onion, diced 2 carrots, diced 2 celery stalks, diced 2 garlic cloves, minced 1 large can tomato sauce 2 teaspoons dried oregano 2 teaspoons dried basil salt and pepper
You must soak the cod in cold water for three days, changing the water 3 times a day. I keep it covered with plastic wrap. Pat dry and cut into large pieces, remove skin and any bones. In a large frying pan heat olive oil and saute onions, carrots and celery for 5 minutes, add garlic for another minute. Add tomato sauce, oregano, basil, salt and pepper, simmer 20 minutes. Add chunks of cod, cover and simmer an additional 40 minutes. Serves 4 Ricette by Chef Chuck's Cucina
A light almond cookie filled with a mixed fruit jam, of course you can use your favorite jam. While in Italy, I met a friend whose family owns, Andrini Marmellate, a wonderful company that makes all kinds of jams and mixed fruits. He so kindly gave us many samples, I used a variety of peach, quince, apricot and lemon. It is simply delicious!
Biscotti
2/3 cup whole almonds 1/2 cup butter, room temperature 3/4 cup sugar 1/2 teaspoon almond extract 1 teaspoon vanilla 2 eggs 2 cups flour 1/4 teaspoon salt 1/4 teaspoon baking powder confectioners sugar
1/4 cup jam
Place nuts on a baking sheet bake at 350 degrees for 8 minutes, cool and chop to medium to small size pieces. In a mixer cream butter and sugar for a minute or two, add almond extract and vanilla. Combine flour, salt and baking powder slowly add this to mixture. Add nuts, make a small size ball place on baking sheet and with a dowel or wooden spoon handle, make a small hole in the middle. Add your jam using a small spoon, bake for 20 minutes. Remove and cool on a rack. Sprinkle with confectioners sugar. Makes about 2 dozen. Ricette by Chef Chuck's Cucina
PizzaconPeperonieCipolle
A simple yet scrumptious pizza the whole family will enjoy. Why order out when you can make this at home with the family! I used tipo 00 (double zero) flour, San Marzano type tomatoes from Italy, the best mozzarella you can obtain, and fresh basil. All these fine ingredients, result in the flavors of a true classic Italian pizza. This is the Emile-Henry pizza stone, which really enhanced the cooking, it can be used on top of gas or electric stove, in the oven, or on the barbecue.
Chef Chuck's Pizza (Pizza with Pepper and Onion)
Dough 4 1/2 cups flour 1 tablespoon yeast 1 tablespoon sugar 1 teaspoon salt 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar
Toppings San Marzano tomato sauce Buffalo mozzarella red and yellow bell peppers white onion fresh basil
Prepare dough by combining 2 cups warm water, about 110 degrees, with the yeast and sugar. Let rest for 7 minutes, add olive oil and vinegar. Place in food processor, along with the flour and salt. Combine until a ball forms. Knead dough till smooth, place in a oiled bowl, cover and let rest in a warm spot for 2 hours or until it doubles. I used a third of the dough to make each pizza. I like it thin, add just a splash of sauce, thin slices of mozzarella and your toppings. Preheat oven and stone to 525 degrees, using a pizza paddle slide pizza onto stone and cook for about 10 minutes. Serve with a drizzle of extra virgin olive oil. Makes 3 pizzas.
A fresh and simple way to make cod fish taste delicious. Baked with grated potatoes, panko, olive oil, salt and pepper served on a bed of creamy pea sauce. A light and healthy dish, with a beautiful presentation.
Baked Cod with Creamed Pea Sauce
2 pieces cod 1 potato panko breadcrumbs olive oil salt and pepper Sauce 3/4 cup peas 4 tablespoons water 2 tablespoons olive oil 2 tablespoons heavy cream salt and pepper
Wash and pat dry cod, arrange in a baking dish, lined with aluminum foil. Peel and grate a potato, spread on top along with a sprinkle of panko breadcrumbs, salt, pepper and a drizzle of olive oil. Bake at 375 degrees for 10 minutes, broil for 3-4 minutes to brown the top. Sauce In a small pot heat water and peas add olive oil, cream, salt and pepper. In a blender or a hand blender puree the peas to a creamy consistency. If needed add more water. Pour a small amount of creamed pea sauce on plate, place fish on top. Serves 2
A simple and romantic dish, made for two, risotto, is an Italian classic. This Valentine's Day Risotto is made with onions, red peppers and chili powder. Shape the rice in a heart shape and sprinkle parmigiana cheese on top. Enjoy with the one you love, Happy Valentines Day.
Valentines Day Risotto
1 cup arborio rice
2 tablespoons butter
2 tablespoons olive oil
1/2 onion, diced
1/2 red pepper, diced
4 cups vegetable broth
1 1/2 teaspoons chili powder
parmigiano cheese, grated
black pepper
In a large frying pan heat butter and olive oil, saute onions and peppers till soft. Add rice and toast for 3 minutes, stirring. With the heat on low, add chili powder and black pepper, slowly add about 1/4 cup of broth at a time. Simmer and when rice gets low on broth add a little more broth. Risotto takes about 25 minutes to prepare.
