Baked Garlic Shrimp Bowl

 The Essence of Italy in a Bowl!

 

 

Years ago I lived in Newport Beach, California where we would frequent a restaurant on Pacific Coast Highway called Jack Shrimp.  They served pretty much one thing, bowls of shrimp in a spicy broth with a loaf of crusty bread for dipping.  It was an addicting combination.  

Though Jack Shrimp closed over a decade ago, I often still find myself craving their shrimp bowls and decided to create my own version of their delicious specialty - Italian style.

 

 

 

There is something about the classic yet simplistic combination of olive oil, garlic, lemon, white wine and parsley that is timelessly Italian.  Add some fresh heirloom tomatoes (I always keep heirloom cherry tomatoes on hand), spicy red pepper flakes and a pat of butter and the subsequent silky broth is absolutely mouth watering.

 

 

Soudough bread is my favorite.  I simply sliced the bread, spritzed the slices with coconut oil spray, gave each a twist of fresh ground black pepper and toasted them on a sheet pan while the shrimp were cooking.

The crisp bread serves as a spoon to scoop up the shrimp mixture.  Don't worry, there will be plenty of broth left for dipping.

Baked Garlic Shrimp Bowl

2 lbs peel deveined shrimp cut into 1" chunks
Juice of one lemon
3 T garlic, finely chopped
1/4 C Garlic Infused Olive Oil
1/4 C chicken broth
1 T butter
1 T red pepper flakes
2 t salt
1/4 C fresh chopped tomatoes
1/4 white wine

Preheat over to 375.  Combine all ingredients in an oven proof skillet.  Bake 10 - 15 minutes.

Enjoy with a crusty loaf of sourdough and a buttery Chardonnay.

Chicken Marsala with Tomato Basil Spaghettini

This is one of my favorite dishes.  I've tried it at every Italian restaurant I've ever been to and, after dinner, even gone so far as to prod chefs to divulge their secrets. Over the years I've assimilated the information gathered to create my own version.

When it comes to tenderizing meat, do yourself a favor and use a tin can. Lay the breasts down some wax paper, cover the meat with plastic wrap and pound away. As long as it's a relatively new can it will have a rounded rim at the bottom which works much better than a mallet and will not splatter microscopic shards of raw meat all over your kitchen.

I am not a fan of dredging, in fact, as a lifelong dieter, I try to avoid white refined flour whenever possible. (Naturally this goes out the window when it's time to make pizza dough, I am Italian, after all.) Instead of dredging I simply sprinkle a little flour onto both sides of the breasts. The end result is the same. 

 

 

Sear the flattened breasts over high heat so they develop a nice, golden brown crust, but only a couple minutes per side. Don't worry that the chicken is raw in the center. You want it to finish cooking in the sauce.

 

 

 

  


I am passionate about olive oils, especially the flavor infused variety. Whether it's the dead of winter and there are no fresh herbs around, or you just have not been to the market, flavored olive oils are a wonderful way to get the essence of fresh herbs into your dish.

For this recipe, sage is the perfect choice. If it was spring or early summer, I would fry a few leaves in the pan to infuse the butter and oil before adding the chicken, then use them as garnish later, but my sage has withered due to a few cold nights.

Sage infused olive oil is the perfect alternative.

 

 

I prefer cremini mushrooms for this dish as they are firmer and hold up better than white. Rather than slice, I quarter them, as I really like to savor that earthy mushroom flavor.

Normally I would use red bell pepper in this recipe for its inherent sweetness, but, as you will learn, I rarely follow guidelines or recipes exactly. Certain ingredients are interchangeable, and I always go with what looks best at the time.

Today the yellow peppers simply looked better than the red. They were plump and a deep golden yellow. I couldn't resist.

Oh, how I love garlic! I honestly feel more is better - always. I use an entire head of cloves in this dish, leaving them whole (huge cloves I will slice in half). As they roast in the sage oil then simmer in the Marsala they become soft and sweet in the center, their sharp bite giving way to a creamy, delicious mildness.

I want to mention the beef base here, as it is an important ingredient that gives this Marsala its richness. Use the paste that comes in a jar, not the powder, and you will want to go easy when initially seasoning the breasts, as the paste is definitely salty.






As I mentioned earlier, I try to stay away from white refined anything, including pasta. Even when I make my own pasta, I try to use at least half whole wheat flour. Whether it's penne, rotini, spaghetti, linguini and fettuccine, I feel the whole wheat is toothier, and just more satisfying.

This simple pasta is an easy accompaniment to the Marsala.  Toss in some basil, tomatoes and Parmesan, and the reserved pasta water turns it into a delicious sauce.

 

 

 Chicken Marsala

4 boneless chicken breasts, pounded 1/2" thick
1//2 lb cremini mushrooms, sliced
1 red bell pepper, sliced
2 large shallots, sliced
1 head garlic cloves, whole, peeled
2 T butter
4 T sage infused olive oil
2 T flour
1 t rubbed sage
1 t thyme
pepper
salt
1 T tomato paste
2 T fresh lemon juice
1 t beef base
1/2 - 3/4 C Marsala wine
1/2 C chicken broth
1/2 C heavy cream 
2 T fresh parsley
Parmesan cheese

Place breasts on wax paper, cover with plastic wrap and pound with the rounded side of a tin can until you achieve a 1/2 inch thickness. Sprinkle both sides with sage, thyme, salt, pepper and flour.

Melt 2 T butter and 2 T sage olive oil in large skillet over medium-high heat. Sear chicken until golden brown on both sides but not cooked though, roughly 4 - 6 minutes per side depending on the size.  Transfer to a plate and tent with foil.

Add remaining 2 T sage olive oil to pan and swirl until hot. Add vegetables and saute until starting to soften. Clear a space in the center of the pan and add tomato paste, beef base and lemon juice. Stir with wooden spoon until melted. De-glaze with Marsala, reduce heat to medium and cook until vegetables are tender and garlic cloves are beginning soften. Add chicken broth and heavy cream. Stir to blend. Add chicken and juices. Nestle breasts into sauce, reduce heat to medium-low, cover and simmer until chicken is cooked through, 15 - 20 minutes.

Sprinkle with parsley and Parmesan cheese and serve with spaghettini on the side.

Whole Wheat Tomato Basil Spaghettini

8 oz Spaghettini
10 cherry tomatoes, halved
Basil   
Parmesan 

Cook pasta in generously salted water according to instructions.  When done, drain, reserving 1/2 cup pasta water. Add tomatoes, basil (fresh or tube), Parmesan and pasta water. Toss to combine.

Another Reason to Love Fall...

The Wine Shipments Arrive!

 

 

Thank you, Tobin James Cellars!

Fruit, Fromage - and Wine, of course...

In my perfect world, I'd wake up and spend hours in the kitchen leisurely creating something I hope will turn out spectacular.  (Doesn't always happen that way, but I do have a great time trying).   

Friends are generally taken aback when they learn that Thanksgiving and Christmas are my favorite days of the year for the very reason that  I wake up knowing I have all day to make a multi-course feast, and it just, simply, makes me happy.  

Sadly, my hectic weekday life doesn't always afford the time necessary to attempt culinary masterpieces night after night.  When life gets too busy, I have no problem throwing down a simple cheese and fruit platter and calling it dinner.  

 

Ah, cheese.  Did I mention how much I love cheese?  Imagine my delight when, thanks to a dear friend, I lucked into a Restaurant Depot membership.  

If you are reading this blog, I know you love food as much as I do, and I highly recommend you do whatever it takes to check this place out.  You wont regret it!

Card in hand, I ventured into the sprawling restaurant supply warehouse - aka Disneyland for foodies - and literally stood there, mouth agape, in awe of my surroundings.  

Restaurant Depot spans aisle after aisle, packed with the most dazzling array of pastas, rice, sauces, seasonings and exotic delicacies.  Farm fresh produce in every variety imaginable.  So you have to buy a 20 pound bag of oranges, or an entire crate of cilantro?  Who doesn't want that?  Aside from my husband, that is, who has a hard time navigating our fridge as it is...

 

I won't even go into the gadgets, utensils and appliances, but suffice to say, the sight of waist-high stainless immersion blenders, Hobart ice makers and gleaming industrial refrigerators with glass doors gave me the chills!

Donning one of the many quilted coats hanging on a rack by the massive refrigerator doors, I ventured into a 15,000 square foot ice box to check out the meats, seafood, poultry, dairy and, low and behold, came face to face with the cheese display.  And not just ordinary cheese.  No sliced American here.  We are talking specialty cheeses from around the world.  I was in Heaven.

There were wheels of nutty, aged Dutch Gouda the size of an economy car's spare tire and bricks of buttery Havarti riddled with maple bacon.  Buckets of New York Ricotta, five pound bags of shaved Parmigiano Reggiano and ground Pecorino Romano, apricot infused sharp white cheese from the English countryside and logs of cranberry covered creamy white bliss from goats that roam the rolling green hills of Napa Valley.

Needless to say, I spent way more money than I should have, and later found that cheese, when sealed air tight in plastic, freezes magnificently and thaws quickly, just perfect for a busy weeknight dinner.  

So maybe my cheese platter is not exactly simple, but add some seasonal fruit, cracked black pepper Triscuits, assorted charcuterie and I am good to go!

 Did I forget to mention the wine?  I believe a fall shipment of Dark Star is headed my way any moment now. 

Oh happy day!