Monthly Archives: June 2008
|June 10, 2008||Posted by LK under Chicken and Poultry, Light, Quick Weeknight Meals, Summer|
I don’t even know what to say about this other than that it was absolutely phenomenal. The goat cheese and lemon add a nice zippiness to it, and its light enough to enjoy on a hot day without making you feel sick. Its 95 and humid today, and we just had it for dinner with nice cold white wine… I couldnt imagine a more perfect dinner. If you want to be really good, you could skip frying the capers, but they get a nice crunch that I personally think is worth it. Leftovers can be enjoyed unheated.
1 lb fusilli (or other corkscrew type pasta
5 oz soft goat cheese
3 T capers
1/8 c. olive oil
3 cloves garlic, finely choppe
1 T rosemary, chopped
zest from 2 lemons
juice from 1/2 a lemon
salt and pepper
2 grilled chicken tenders, sliced (optional)
cook the pasta.
While that’s cooking, drain the capers on some paper towels to remove as much moisture as possible. Get out your smallest pot (your aim is to get as little oil as you can to be around 1/4″ deep) and heat the oil until it starts to bubble. Add the capers –do it in batches if you have to in order to keep from crowding the pan. Cook until they open up like a flower. Remove capers with a slotted spoon and drain on paper towels.
Dump about half of the remaining oil out, then return to low heat. Add garlic and rosemary and cook until it starts to brown. Remove from heat.
Darin pasta and add about half of the goat cheese. Stir it around so that the cheese melts and lightly coats the pasta. Add the capers and the garlic and rosemary (with the oil). Add the lemon zest, juice from half a lemon, chicken (if using) and salt and pepper to taste. Just before serving, crumble in remaining goat cheese.
|June 10, 2008||Posted by LK under Asian, Fish and Seafood, Japanese, Light, One Pan, Quick Weeknight Meals, Salads, Summer|
Sorry I’ve been slacking lately. Work has been really busy, so I’ve fallen int oa rut of cooking things I’ve made before instead of trying new ideas.
I had this salad for dinner tonihgt though and it was really good for the hot weather.
Marinate a tuna steak in a little soy sauce, some garlic, and some ginger. Sear/ Cook to your liking.
Slice and serve over field greens with pickled ginger, endamame, a few shakes of sesame seeds, and wasabi dijon dressing.