Tag: Elegant

Salads

Recipe—Mango and Bok Choy Salad

Diva di Cucina

My produce box was filled with lots of fabulous goodies this week. I had almost all the makings for a delicious tropical salad, bok choy, mango, and cilantro. Yum! While many recipes that include bok choy have you cook the leafy green it is also great for salads or slaws. Bok choy is light, sweet in flavor, and has a nice crisp texture. The nutritional value is also a huge plus. It’s high in Vitamins A, C, and K as well as calcium, potassium, magnesium, and it is low in calories. The dressing for this salad is sort of a citrusy vinaigrette that keeps the salad light and refreshing. This salad was the perfect cooling component for the spicy prawns I served with it. With all these bright colors I can’t help but think that this is the perfect dish for the coming spring and summer seasons.

Note: You can use a regular head of bok choy or about 4 baby boy choy. Baby book choy has a milder flavor but both will work well with this recipe.

INGREDIENTS
4 c bok choy, mostly greens with some stalks thinly sliced
1 1/2 c red cabbage, thinly sliced
2 mangos, diced
3 stalks celery, thinly sliced
4 green onions, thinly sliced
1/4 c fresh cilantro, chopped
3 tbsp rice vinegar
4 tbsp limejuice
1 tbsp sugar
3 tbsp olive oil
2 tsp soy sauce
1/4 tsp salt

STEPS

  • Combine the bok choy, cabbage, mango, celery, green onions, and cilantro in a large bowl.
  • In a small bowl whisk together the rice vinegar, limejuice, sugar, olive oil, soy sauce, and salt until most of the sugar and salt are dissolved.
  • Pour the dressing over the salad and toss to combine.
Side Dishes

Recipe—Sweet Glazed Carrots

Diva di Cucina

I am a lover of all things carrot. Just not when they are steamed all on their lonesome. If I am eating cooked carrots I want them to have some pizzazz. This is by far my favorite way to enjoy cooked carrots, covered in a sweet and buttery glaze. So good! These are very simple, and in fact you probably already have all the ingredients on hand. These take less than 10 minutes and are a fabulous addition to any dinner.

Note: This recipe is intended to be prepared with petite carrots but I have made it with both carrot sticks and baby carrots and had equally great results. They petite carrots just make for the nicest presentation. I had whole carrots on hand so that’s what you see in the photo.

INGREDIENTS
2 tbsp honey
2 tsp vanilla
2 tbsp butter
2 tsp white vinegar
salt
5 large carrots, cut in half lengthwise and then quarters (See above note for a variety of carrots that can be used.)

STEPS

  • In a large sauté pan combine the honey, vanilla, butter, vinegar, and salt.
  • Heat over medium-high heat.
  • Once the butter is melted whisk the glaze until well combined.
  • Add in the carrots.
  • Cook until the majority of the liquid is gone and the carrots are fork tender, about 8–10 minutes, making sure to stir occasionally.
Dinners

Recipe—Honey Pecan Crusted Salmon

Diva di Cucina

I remember when I was younger going to a restaurant with my dad and ordering the honey pecan crusted salmon. It was one of those dishes you never forget. It was unlike anything I had ever had before. The pecan crust brings a wonderful texture to the salmon filet, just the right amount of crunch. And that nutty pecan flavor with the sweet honey mustard glaze turns the ordinary salmon filet into something truly wonderful. While this dish may look more complex it actually is a really easy way to prepare salmon. Between prep and baking you are looking at no more than 30 minutes. Thirty minutes for a spectacular dinner, you can’t beat that! I served this with a really simple salad of butter leaf lettuce and red onions and some honey mustard dressing. It was really light and the simple salad was a perfect complement to the savory fish. Even if your family members aren’t big fish fans I’m sure they will love this.

INGREDIENTS
2 salmon filets
salt and pepper
paprika
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp butter, melted
1 tsp Worcestershire sauce
1/2 c pecans, finely chopped
1/4 c fresh parsley chopped

STEPS

  • Preheat oven to 400º.
  • Rinse off your fish filets and pat dry.
  • Season your filets with salt, pepper, and paprika.
  • Place skin side down on a parchment paper lined baking sheet.
  • Whisk together the mustard, honey, butter, and Worcestershire.
  • In a small bowl combine the pecans and parsley.
  • Spoon a tablespoon worth of the sauce in with the nuts and stir to combine.
  • Brush the remaining sauce onto the salmon filets.
  • Press the sticky pecan mixture to the top of your salmon filets.
  • Place the baking sheet in the oven and cook for 15–18 minutes or until the thickest part of the fish flakes off when tested with a fork.
Dinners

Recipe—Shrimp Gratin

Diva di Cucina

This recipe actually originated as a seafood gratin recipe, however I’m not a huge fan of lots of mystery fish thrown together so I adapted the recipe to suit my taste, and shrimp are my taste. This sauce ends up being creamy and rich and goes great with the shrimp and seasoned panko topping. This really is decadent enough to be served for a special occasion but also quick and easy enough for any night of the week. If you are scrambling to figure out what to do for Valentine’s Day dinner give this fabulous recipe a shot. Your sweetie won’t be disappointed, especially since you won’t have to spend the whole night in the kitchen. Throw together some greens for a salad and a French baguette to soak up the sauce and you have a romantic dinner in less than 40 minutes.

Note: This recipe is perfect for entertaining because all the prep and assembly (minus the panko topping) can be done well in advance to save time when your guests are over. Just make the recipe earlier in the day, put it in the baking dish or ramekins, cover with plastic wrap, and store in the fridge until ready to bake. Remove the dish(es) from the fridge a few minutes before placing in the oven, sprinkle with the panko topping and bake for 20 or so minutes.

INGREDIENTS
1 c clam juice
1 c heavy cream
1/2 c white wine
3 tbsp tomato sauce
2–2 1/2 lb shrimp, peeled and deveined
6 tbsp butter, divided
2 large leeks (whites and greens), washed and thinly sliced
1 c carrots, shredded
1 tsp kosher salt
1/2 tsp pepper
3 tbsp flour
1/2 c panko
1/3 c Parmesan cheese, grated
2 tbsp fresh parsley, chopped
1 tsp garlic, minced

STEPS

  • Combine the clam juice, cream, wine, and tomato sauce in a large pot and bring to a boil over medium high heat.
  • Simmer until the sauce is reduced by almost half, about 12–14 minutes.
  • While the sauce is simmering, in a medium sauté pan melt 5 tablespoons of the butter over medium-high heat.
  • Add the leeks and carrots and cook for 5 minutes or until tender.
  • Season the veggies with salt and pepper and stir in the flour and heat for 1 minute.
  • Place the shrimp into the pot of sauce and cook for 2–3 minutes.
  • Add the cooked veggies to the pot with the sauce and shrimp and stir to combine. Remove from heat and set aside.
  • Preheat oven to 375º.
  • In a small bowl combine the panko, Parmesan, parsley, and garlic. Melt the remaining tablespoon of butter and drizzle it over the crumbs. Toss with a fork to combine.
  • Transfer the saucy shrimp to one large baking dish or 4 individual ramekins.
  • Sprinkle the panko mixture evenly over the top of the shrimp.
  • Bake for 20 minutes or until the top is lightly browned and the sauce is bubbly.
Dinners, Soups

Recipe—Spicy Shrimp Noodle Bowl

Diva di Cucina

This is one of those dishes that you look at and think, “It must have taken forever!” Wrong! This dish was on our table in less than 20 minutes from the time I started, and it was so simple. Those are some of the many reasons I love it! I first tried this recipe because I happened to have some bok choy on hand from my produce delivery and some shrimp in the freezer. It was just meant to be! This recipe is packed with wonderful Asian flavors but none of the ingredients are exotic or hard to find. I’m not typically a huge fan of ginger but in this recipe it is what takes it from ordinary to extraordinary so don’t leave it out. This noodle bowl ended up being really filling. My son is a big fan of pot stickers so I fried up a couple of those while this was coming to a boil. They were a great addition to the meal.

Note: For a vegetarian option substitute some tofu for shrimp. 

INGREDIENTS
3 tbsp olive oil
1/2–1 tsp crushed red peppers (depends how spicy ou like your meals)
2 tsp garlic, minced
1 tbsp fresh ginger, grated
1 c shitake mushrooms, sliced
4 baby bok choy chopped
salt and pepper
4 c chicken broth
1.42 oz pack Swanson’s seafood concentrate or 1 c seafood stock
1 1/2 lb medium shrimp, deveined and peeled
6 oz pack chow mein noodles
4 green onions cut into three pieces, then cut lengthwise into thin “sticks”

STEPS

  • In a large soup pot heat the olive oil over medium-high heat.
  • Add the crushed red peppers, garlic, ginger, mushrooms, and bok choy.
  • Season with salt and pepper.
  • Add the chicken broth and seafood concentrate.
  • Put the lid on the pot and bring to a boil.
  • Add the shrimp and the noodles and cook for 3–5 minutes or until the chow mein is tender and shrimp cooked through.
  • Add in most of the green onions reserving some for garnish.
  • Cook for another 2 minutes, turn off stove and allow pot to sit for another 2–3 minutes.
  • Ladle into bowls and garnish with remaining green onions.

Recipe adapted from Rachael Ray.

Sweet Treats

Recipe—Chocolate Truffle Pie

Diva di Cucina

Valentine’s day is right around the corner and what says Valentine’s Day better than a big slice of sinfully rich chocolate truffle pie? I know a lot of people like to go out to eat on what is supposed to be the most romantic day of the year but I have always been more of a homebody on this Hallmark Holiday. I like setting the table with candles and our best linens and cooking my husband a nice romantic dinner at home. And like all romantic dinners even one at home needs a wickedly decadent dessert. That’s why I love this truffle pie, there is not one, but two rich chocolate layers finished off with a light whip cream topping. Perfect for the chocolate lover in your life!

STEP 1: GRAHAM CRACKER CRUST
2 c graham cracker crumbs
1/3 c white sugar
1/2 c butter, melted

  • Mix all ingredients together.
  • Press the graham cracker mixture into the bottom and up the sides of a pie dish using the backside of a large spoon or rubber spatula.
  • Place in freezer.

STEP 2: TRUFFLE FILLING 
2/3 c heavy cream
6 oz bittersweet chocolate chips

  • In a small saucepan bring the cream to a simmer. (Be sure it does not boil over.)
  • Place the chocolate chips in a small mixing bowl and pour the hot cream over the top of them.
  • Let stand for 1 minute and then using a fork gently whisk until smooth.
  • Pour the truffle filling into the piecrust and gently spread it out evenly.
  • Place in the freezer for 20 minutes.

STEP 3: WHIPPED CHOCOLATE FILLING 
6 ounces bittersweet chocolate chips
1 1/2 c heavy cream
1/2 tsp vanilla

  • In a small saucepan bring a 1/2 cup of the cream to a simmer. (Be sure it does not boil over.)
  • Place the chocolate chips in a small mixing bowl and pour the hot cream over the top of them.
  • Let stand for 1 minute and then using a fork gently whisk until smooth.
  • Let cool to room temperature.
  • In a medium mixing bowl beat the remaining cup of cream on medium-high speed until thick and fluffy.
  • Add the melted chocolate mixture and the vanilla and continue beating until thickened.
  • Spread the whipped chocolate filling over the truffle layer.
  • Place in refrigerator.

STEP 4: WHIPPED CREAM TOPPING
1 c heavy cream
1/4 c powdered sugar
chocolate bar (for garnish)

  • Beat the cream and powdered sugar on medium high speed until thick enough that stiff peaks form.
  • Spread the whipped cream over the top of the pie.
  • Using a grater or vegetable peeler make shavings off the chocolate bar.
  • Garnish finished pie with chocolate shavings.
  • Chill for 5–6 hours or overnight before serving.

Recipe adapted from Deen Bros.

Dinners

Recipe—Fried Pork Chops with Bourbon Cream Mushrooms

Diva di Cucina

By now I probably have you convinced that the only meat we eat in our house is chicken. I swear it’s not! We really do eat a diverse selection of meat. I just find that those are some of my more creative recipes that are fun to share. Well I’m breaking the chicken trend and sharing a fabulous pork recipe. This is a super decadent way to enjoy a very simple cut of meat. The creamy mushrooms are rich and completely addictive. I thought they went wonderfully with some mashed potatoes. This is one of those recipes that completely knocked my hubby’s socks off. One of those meals where there is minimal dinner conversation because you are just taking bite after bite, and moaning every few minutes because you are full but you just can’t stop eating. If you are looking for one of those kinds of dinners, this is it.

INGREDIENTS
1 egg
2 tbsp water
4 boneless pork chops
salt and pepper
paprika
1/2 c flour
2 c bread crumbs
6 tbsp olive oil, divided
1/4 c yellow onion, chopped
2 tsp garlic, minced
1 lb white mushrooms, sliced
1/2 c white wine
1 c chicken broth
1/4 c bourbon
1/2 c heavy cream
salt and pepper
2 tbsp fresh basil, minced

STEPS

  • In a shallow bowl whisk together egg and water.
  • Season both sides of the pork chops with salt, pepper, and paprika.
  • Dip the pork shops in the flour being sure they are coated evenly.
  • Then dip the chops in the egg wash and breadcrumbs, coating completely.
  • Set the breaded pork chops aside.
  • Heat 2 tbsp of the olive oil in a medium skillet over medium-high heat.
  • Sauté the onions, garlic, and mushrooms until browned, about 10–15 minutes.
  • Add the wine and increase the heat to high.
  • Boil the wine down until all the liquid is reduced to almost a glaze, about 4 minutes.
  • Add the chicken broth and the bourbon and simmer until reduced by two thirds.
  • Add the cream and simmer several more minutes, reduce heat to low.
  • Preheat oven to 400º.
  • In a large skillet heat the remaining four tablespoons of oil over medium-high heat.
  • Add the pork chops and cook 4 minutes per side or until they reach a nice golden brown.
  • Transfer the pork chops to a baking dish and cook for another 8–10 minutes or until cooked through.
  • Remove the pork chops from the oven and allow to sit for a minute.
  • While the pork chops are resting turn up the heat on the mushrooms and add the chopped basil.
  • Season with salt and pepper and spoon over the cooked pork chop.

Recipe adapted from Simply Recipes.

Side Dishes

Recipe—Garlic Roasted Mushrooms

Diva di Cucina

How many times have you had mushrooms on hand and you just sautéed and served them up as a lackluster side dish? Never again! Okay, I’m sure we will do it again, but after having these flavor packed oven-roasted mushrooms my eyes have been opened to a whole new super easy way to prepare the fabulous fungi. I won’t deny, I have simply sautéed mushrooms an abundance of times myself but mushrooms deserve so much more than that! These roasted mushrooms are so simple and the flavors come together very nicely. This dish really has an elegant flare to it, perfect for a romantic dinner night. I served it with sliced tri tip and some crusty bread to sop up all those yummy juices. Can’t let wine go to waste after all!

Note: Chop any large mushrooms in half so that they all cook evenly.

INGREDIENTS
1 lb mushrooms (cremini or white)
2 tbsp capers
2 tsp garlic, minced
2 tsp olive oil
1/4 c white wine
salt and pepper
3 tbsp butter, sliced into pieces
2 tsp lemon juice
1/4 c flat leaf parsley, chopped

STEPS

  • Preheat oven to 450º F.
  • In a small baking dish toss together the mushrooms, capers, garlic, olive oil, wine, salt, and pepper.
  • Top with sliced butter.
  • Roast stirring occasionally until the mushrooms are tender, about 15–20 minutes.
  • Remove mushrooms from oven and stir in the lemon juice.
  • Top with parsley and serve immediately.
Side Dishes

Recipe—Utica Greens (Cooked Escarole)

Diva di Cucina

Note: This picture does not do this dish justice! This should actually be called awesome escarole!

I recently received a bundle of escarole in my organic produce delivery and wasn’t quite sure what to do with it. After doing some research I found that on the West Coast it is commonly used in salads but on the East Coast it is more commonly cooked, Utica style. You can make this recipe with lots of other cooked greens as well. Such as radicchio, kale, and chard. This was a really great way to enjoy the cooked greens and get away from just sautéing them. All the great flavors came together nicely and created a really elegant, delicious, and complex side dish. Definitely a crowd pleaser!

INGREDIENTS
1 large head escarole, cleaned and chopped into large pieces
2 tbsp olive oil
1/2 c prosciutto, chopped
1 tsp garlic, minced
1 yellow bell pepper, deseeded and chopped
1/2 c chicken broth
1/2 tsp crushed red pepper
salt to taste
1/2 c breadcrumbs
1/4 c parmesan, grated

STEPS

  • Bring a large pot of water to boil.
  • Add the escarole and cook for 5–6 minutes until wilted.
  • While the escarole is cooking heat the olive oil in a sauté pan over medium-high.
  • Add the prosciutto and garlic and cook for 2–3 minutes making sure not to burn the garlic.
  • Add the bell peppers and cook for an additional 2 minutes.
  • Drain the escarole when it is done and add it to the sauté pan along with the chicken broth, red peppers, and salt.
  • Gradually stir in the majority of the breadcrumbs and cheese reserving a little bit to sprinkle on top.
  • Transfer the cooked escarole mixture to a small casserole dish and sprinkle with the remaining breadcrumbs and cheese.
  • Finish off under the broiler for 4–5 minutes.
Salads

Recipe—Beet and Goat Cheese Salad

Diva di Cucina

A couple of weeks ago I got the first beets of the season in a my produce box and I knew right away that I had to put them to use making one of the most rich and elegant green salads I know of. This beet and goat cheese salad is so simple but is full of flavor. Each ingredient really stands out independently but they all are fabulous complements to one another. This salad is earthy, creamy, tart, and sweet, truly a salad from salad heaven, if there is such a place.

Note: This salad calls for roasted beets. You can get them in a can at your local market or you can get some fresh ones in the store and roast them yourself. I like roasting mine at home in the oven. (See here for how to roast your own beets!)

INGREDIENTS
1/4 c olive oil
1/4 c balsamic vinegar
1/4 tsp garlic, minced
1 tsp sugar
3 c arugula
3 roasted beets, sliced (See here for how to roast your own beets!)
4 oz goat cheese
1/2 c candied walnuts

STEPS

  • In a small bowl whisk together the olive oil, balsamic vinegar, garlic, and sugar. Refrigerate until ready to use.
  • Place the arugula in a salad bowl or on individual salad plates.
  • Top the arugula with the roasted beets.
  • Drizzle the salad with the dressing and top with goat cheese and walnuts.