Tag: dinner ideas

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CALAMARATA PASTA in a RED PESTO SAUCE

On a recent evening when I was flummoxed with the age old question of ‘what to cook for dinner’ , I chanced upon this recipe from BON APPETIT for spaghetti in a Red pesto sauce. It looked like a quick, simple make but they had used anchovies, which I don’t like. So I needed something salty and earthy, with a similar flavor pattern as a substitute and decided to use Miso instead. I recently discovered this versatile condiment and have been using it off and on in my savory dishes that need a nutty and salty flavor. Miso paste makes a great soup , of course, but is versatile enough to be used in dips, vinaigrettes, hummus or a pesto. It’s Umami flavor works well with savory dishes.

The pasta I used was Caramalata, which looks very much like squid rings and is traditionally made with squid as they are more or less the same shape and size. I picked it up at Eataly but is easily available elsewhere too. You could use any wide, tube shaped pasta, such as rigatoni or ziti because the thickness of the sauce works well, getting into those crevices of tube pastas.

Here I share with you my version of the Red Pesto Sauce.

Ingredients

1 lb calamarata , ziti or rigatoni pasta

1/2 cup walnuts

4 garlic pods

1/2 cup olive oil

4 tablespoons tomato paste

1 teaspoon crushed chilli flakes

2 Fresno chillies, seeds removed

*1 tablespoon Miso paste

2 Tablespoons Lemon Juice

1/2 cup grated Parmesan and some for garnish

1/4 stick butter, chopped up

Salt as Needed

Preparation

In a pan, take the oil, add garlic and walnuts and sauté on a low flame till they turn a light brown color. Now add the tomato paste, chilli flakes, Fresno chillies and the miso paste and sauté for a couple minutes more till the pastes are nicely mixed up in the oil. Cool for a bit and transfer into a food processor, add lemon juice and Parmesan cheese and 1/2 teaspoon salt. Pulse till it is a smooth mixture.

In a pot boil salt and water for the pasta. Prepare as per instructions on the bag. Drain pasta. Reserve 1/2 cup of the pasta liquid.

In a serving bowl, place the butter at the bottom, now add the pasta, pesto sauce and reserved liquid and toss gently.

Divide the pasta in bowls and garnish with Parmesan cheese.

Serve hot.

Wine Suggestion

This dish pairs well with a Chianti or Super Tuscan, lending its bold taste to the earthy and spicy flavors of the Sangiovese grapes.

*Miso paste is available in Asian stores and keeps well in the refrigerator for a long time.

HAPPY COOKING!

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Grilled Salmon on Sticky Rice Cakes

Hiya everybody, how’s it going? Pandemic fatigue set in yet? Personally, it is starting to get to me in ways I never thought it would. I do miss the lack of social interaction ( Trip to Trader Joe’s count?) but Cooking, which used to be the joy of my life (other than Le Famille), is seeming like a chore some days.

Remember in the initial days of the lockdown how we prepared these elaborate meals, each one being a masterpiece ? Well that is definitely not happening anymore. With the pounds creeping up unbeknownst, all that baking had to stop. All those heavy meals have to stop.

Our family has switched to simpler, a little healthier, but comfort foods in our home. The fatigue from the past few months and the weather getting a little cooler, warrant that. And what with the infection numbers creeping up again, need to make sure we are all in good health.

That being said, we are to be blessed with some really beautiful, sunny days this week so definitely plan on eating out on the deck. Here I share a recipe I recently tried that works well even if you plan to have some friends over for a socially distanced meal. It lends itself well to some pre-preparation and to individual plating, both needed in this new world of entertaining.

Hope you all enjoy it as much as we did!

Ingredients

1 pound wild caught Salmon cut lengthwise into half

4 Tablespoons Rice Vinegar

3 Tablespoons Light Soy Sauce

1 Teaspoon Fish Sauce

3 Tablespoons finely chopped scallions

1/2 Teaspoon ground pepper

3 Tablespoons Oil

Rice Cakes

2 cups Sushi Rice (about 12 cakes)

3 cups Water

1/2 cup Rice or Sushi Vinegar

1 Teaspoon Sugar

Oil as needed

Salt as needed (1 teaspoon)

Toppings

1 Avocado, sliced

2 Teaspoons Toasted White sesame seeds

1 Teaspoon Furikake Seasoning

1 /2 Teaspoon Togarashi Spice

Wash and pat the salmon dry. Marinate it in the rice wine vinegar, soy sauce, fish sauce, scallions, and pepper and refrigerate for an hour.

For the rice cakes, wash the sushi rice in a colander, running it through cold water a couple times till the water runs clear. Combine it with 3 cups water, bring to a boil and then reduce heat and cook covered for 20 minutes. The rice should pretty much absorb all the moisture by then. Take off the heat. In a saucepan take the vinegar, salt and sugar and boil stirring all the time till the sugar dissolves. Add it to the rice and keep stirring till it is nicely mixed up with the rice. Don’t worry as the rice cools it will absorb all the vinegar mixture.

When the rice is cool enough to handle, but still hot, take medium sized handfuls and shape them into slider shaped cakes. Keep aside.

In a nonstick frying pan start with 2 tablespoon oil and when it’s nice and hot, fry the cakes in small batches, on a medium heat till they are a nice crispy brown on both sides. Remember the rice is already cooked so all it needs is the crisping. Drain on a paper towel and keep aside.

Heat your broiler to 450 degrees. Wipe the nonstick pan clean and add 2-3 tablespoons of oil and heat till it starts smoking. Using tongs, take the salmon out of the marinade and place in the hot oil. Sear on high heat, 2 minutes on each side. Take the pan off the heat and put it straight into the oven, under the broiler for 2 minutes. While it‘s in the broiler take the marinade and bring it to a boil, then keep aside. From the broiler it’s on to your cutting board and let rest for 5-6 minutes. Slice into 1/2 inch steaks at an angle and then plate.

Serving Suggestion

Start with the rice cakes, then the salmon, avocado next, now drizzle on some of the marinade, then sprinkle the sesame seeds, Furikake seasoning, and Togarashi spice and you have a gourmet Japanese meal.

Wine Suggestion

I served this with a crisp Pinot Noir. It is light enough to complement the salmon while not being too acidic as to clash with the vinegar component.

Grocery Shopping

The Rice or Sushi vinegar, Fish and Soy Sauce, Sushi Rice, Furikake seasoning, and Togarishi spices are all available in Asian Grocery stores and most Trader Joe’s carry them too.

HAPPY COOKING!