Apron's baaack! Sorry dear readers for the long blogging hiatus. Frankly, I was feeling less than inspired lately in the kitchen, and mostly following recipes. Well, I'm back and feeling more creative than ever, so be on the lookout for more tasty recipes!
Warming our tushes by the fire!
Friday was Christine's birthday, and there's nothing like a birthday to celebrate to get me in the mood to cook. We celebrated with a gentle roommate dinner, some spiked hot chocolate, a hot fire and some Muppets videos. A great night!
Lemony Shrimp Pasta
2 cups cherry tomatoes
1 tablespoon olive oil
24 ounces spaghetti
1 bunch kale
4 tablespoons butter, divided
1 1/2 pounds shrimp, peeled and deveined
Salt and pepper
1 teaspoon crushed red pepper flakes
1/4 cup minced shallot
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 - 1/2 cup dry white wine, room temperature
1 tablespoon cornstarch
Italian parsley, chopped (optional)
Preheat oven to 375 degrees. Place cherry tomatoes on a baking sheet lined with foil, and drizzle with oil. Bake in oven 20-30 minutes, until blistering. Remove from heat and keep wrapped in foil.
While tomatoes cook, heat two large pots of water to boiling. Cook spaghetti in boiling water until al dente and set aside. Cut kale into pieces and boil about 5 minutes, also removing and keeping warm.
For the shrimp, heat a large skillet on medium high heat and melt 2 tablespoons butter. Season shrimp with salt and pepper to taste and red pepper flakes. Cook in skillet 4-5 minutes. Remove from heat and keep warm. Reduce heat to medium, melt additional 2 tablespoons butter and cook shallots about two minutes. Add lemon juice, zest and wine to skillet and stir, scraping up any brown bits, simmering about 5 minutes. Add cornstarch, if needed, to thicken. Mix in shrimp, tomatoes and kale and serve over cooked spaghetti. Garnish with parsley if desired. I served with crusty bread to sop up the delicious lemony wine juice.
Apple and Pecan Salad
1 head lettuce
1 apple, halved, cored and sliced
1/3 cup pecan halves
1 orange, zested and juiced
1/4 cup extra virgin olive oil
Salt and pepper to taste
Tear lettuce into bite-sized pieces and place in a large bowl with apple slices and pecan halves. For the dressing, combined orange zest and juice in a bowl and stream in olive oil while whisking. Season with salt and pepper to taste and toss with salad.
The birthday girl enjoying her meal!