Leite's Culinaria: Shrimp and Leek Pasta

Lately it's been all about the fast dishes in my house.  My work seems to have expanded all of the extra hours of the day, and you can only order Uber Eats so many times before your wallet starts to cry.  Thus, this pasta.  It's actually based on a similar pasta made with sausage (that also sounds like it would be amazing), and even though the ingredients are pretty simple, it's a powerhouse of flavor.  Just use the best ingredients you can find, and sit back and enjoy.

Note: I did not use a full pound of pasta, just 8 ounces.  Pasta sits like a brick in my stomach, so I like my dishes more protein-heavy.  To each his own, but if you go my route, it's still delicious.

Shrimp and Leek Pasta

From Leite's Culinaria, as adapted from "Bow Ties with Sausage and Leek Sauce" by Lidia Bastianich

2 tablespoons kosher salt
1 pound tagliatelle
2 large leeks
4 tablespoons olive oil
1 pound medium shrimp, shelled and deveined
1 teaspoon minced shallot
2 tablespoons unsalted butter
1 cup homemade chicken stock or canned chicken broth
⅓ cup grated pecorino Romano cheese, plus more for table
Salt and freshly ground black pepper, to taste

Bring 6 quarts water to a boil and add the 2 tablespoons salt.

Add the tagliatelle to the boiling water, stirring with a wooden spoon. If the pasta is fresh, it will be done as soon as the water returns to a boil. Otherwise, boil for 2 minutes, turn off the heat, and let the tagliatelle sit for the remaining time specified on the package.

Meanwhile, trim the root ends from the leeks and discard the tough green portions (roughly the top ⅓). Slice the remaining pale green and white portions of the leeks into ½-inch-thick rounds and rinse in several changes of cold water to remove any grit. Rinse and drain well.

In a sauté pan over medium-high heat, heat 2 tablespoons olive oil. Toss in the shrimp and quickly cook, stirring only occasionally, for 2 minutes. The shrimp will be almost but not quite cooked through. Transfer the shrimp to a plate.

In the sauté pan, heat the remaining oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. You may need to reduce the heat to medium if the leeks are turning brown.

Add the shallot and cook, stirring, for 1 minute. Add the butter and stock and simmer gently for 3 minutes. Add the shrimp and simmer an additional minute. Season with salt and pepper to taste.

Drain the pasta well and return it to the pot or transfer it to a serving dish. Add the shrimp and leek sauce and gently toss to coat the pasta. Sprinkle with the pecorino Romano cheese, toss well, and serve with plenty of additional pecorino passed on the side.

Makes 4 to 6 servings

Bon Appétit: Pan-Seared Scallops with Corn and Chorizo

I love scallops.  If there is a scallop option on the menu, you're going to be hard pressed to convince me to order otherwise.  But because of their delicate nature, I've steered away from making them at home.  Too hard to get that perfect sear, I thought.  But when I saw this recipe, with all the delicious summer things in it, I knew I had to give it a try.  And it's really not that hard if you have a well-seasoned cast iron pan.  The corn is tangy, and the chorizo adds the perfect balance.

Pan-Seared Scallops with Corn and Chorizo

From Bon Appétit, September 2018

3 ears of corn, husked
3 tablespoons extra-virgin olive oil, divided use
2 ounces smoked Spanish chorizo, finely chopped
12 scallions, white and pale green parts only, thinly sliced
4 garlic cloves, thinly sliced
½ to 1 serrano chile (depending on heat), finely chopped
¾ teaspoon kosher salt, plus more
1 cup buttermilk
⅓ cup chopped cilantro
12 large sea scallops (about 1 pound), side muscle removed, patted dry
2 tablespoons unsalted butter
1 lime, halved
Lime wedges (for serving)

Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.

Heat 1 tablespoon oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 tablespoon olive oil, and ¾ teaspoon salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5 to 7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.

Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 tablespoon olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.

Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.

Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

Makes 4 servings

America's Most Wanted Recipes - Just Desserts: Bananas Foster Cheesecake

I remember getting this cheesecake every time I went to Red Lobster with my family.  It got to the point that I really just wanted the Cheddar Bay biscuits and this.  Did I really have to eat my dinner?  And that's saying something, because seafood and I are old friends.  The cheesecake serving at Red Lobster was much fancier than what's pictured above, complete with actual bananas foster on top and a mess of whipped cream, but I just wanted to get to the good part as fast as possible.

Note: The original recipe included lemon juice in the cake batter, but it made the cheesecake have this overly sour profile.  I think it would be just fine without.

Bananas Foster Cheesecake

Adapted from America's Most Wanted Recipes - Just Desserts

Pecan Crust

¾ cup finely chopped pecans

¾ cup all-purpose flour

3 tablespoons granulated sugar

3 tablespoons packed light brown sugar

2 teaspoons vanilla extract

4 tablespoons (½ stick) unsalted butter, melted

Banana Cheesecake

4 (8-ounce) package cream cheese, softened

3 large eggs

4 or 5 ripe bananas, pureed

1 cup sour cream

2 tablespoons dark rum

1 teaspoon vanilla extract

½ teaspoon banana extract

2 teaspoons ground cinnamon

¼ teaspoon kosher salt

1¼ cups granulated sugar

2 tablespoons cornstarch

Sour Cream Topping

1 cup sour cream

¼ cup granulated sugar

1 teaspoon vanilla extract

Caramel-Rum Sauce

1 (17-ounce) jar caramel sauce

¼ cup dark rum

Garnish

2 ripe bananas, cut into ¼-inch slices

Preheat oven to 350°F.

To make the crust, combine the chopped pecans, flour, both sugars, and the vanilla extract.  Pour in the melted butter and stir to moisten all the ingredients.  Press the mixture evenly across the bottom and halfway up the sides of a 9-inch springform pan.  Fashion a strip of heavy-duty foil 3 inches high and wrap it around the pan.

To make the cheesecake, beat the softened cream cheese with an electric mixer until smooth and creamy.  Add the eggs, one at a time, beating well after each addition.  Add the remaining ingredients; mix until well combined.  Spoon the mixture into the prepared crust and put the foil-wrapped pan into a larger roasting pan.  Fill the roasting pan with enough hot water to come 1 inch up the sides of the springform pan.

Bake in the center of the oven for 1 hour and 15 minutes to 1 hour and 20 minutes, until the cake is just set in the center.  Remove the cake from the water bath and set it aside - do not turn off the oven.

To make the sour cream topping, whisk together all ingredients, blending well.  Spread the mixture over the top of the cheesecake.  Set the cake directly on the rack in the center of the oven and bake for 10 minutes, or just until set.  Turn off the heat and let the cake cool inside the oven.

Wrap the cooled cheesecake, still in the pan, in plastic and refrigerate for at least 4 hours.

To make the caramel-rum sauce and serve the cake, remove the plastic wrap and foil from around the springform pan and release the ring from the sides.  Transfer the cake to a large dessert platter.

Heat the caramel sauce in a small saucepan over low heat, stirring to loosen it up.  Stir the rum into the caramel and whisk to blend it with the sauce.  Drizzle some of the sauce over the cake, then arrange the sliced bananas over the top.  Serve with extra caramel-rum sauce on the side.

Makes 10 servings

Leite's Culinaria: Cauliflower Cheese

While I do enjoy cauliflower on its own, sometimes, sorta, it's infinitely better with a sauce of some sort.  I often employ hollandaise, but I think it's equally delicious with cheese.  This kind of preparation seems to have a vaguely British feel to it, although my favorite casserole is basically this with broccoli also, and I'm sure that recipe came from the back of some package.  But judge not by the past, only by the tender cheesy bits on your fork.

Cauliflower Cheese

Adapted from Leite's Culinaria

2 pounds cauliflower, cut into florets
½ cup heavy cream
2 ounces cream cheese, at room temperature
2 tablespoons unsalted butter
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley

Set a large pot of water over high heat and bring to a boil. Add the cauliflower and cook until tender, 5 to 7 minutes. Drain in a colander.

In the same pot over medium heat, mix together the cream, cream cheese, butter, mustard, paprika, salt, and pepper and cook, stirring, until smooth, 2 to 3 minutes.

Add the Cheddar and Monterey Jack cheese and stir until the cheese is melted and the mixture is smooth, 1 to 2 minutes. Stir in the cauliflower until completely coated in the sauce. Transfer to a large dish, sprinkle with parsley, and serve.

Makes 4 to 6 servings

Bon Appétit: Earl Grey Yogurt Cake

I'm not sure I can even count the number of recipes that I've made that are inspired by the fact that I have leftover ingredients that I really don't want to go to waste.  But what do you do with a bunch of plain yogurt when you're sick of making it into parfaits for breakfast?  You make this very delicious tea cake, that what.  I definitely used tea from bags, and it was still fantastic, so do whatever is easiest.  Life is stressful enough.

Note: I thought the end result, while delicious, was overly oily, so next time I plan to cut the oil back to ⅔ cup.  I recommend you do, too.

Earl Grey Yogurt Cake

From Bon Appétit, February 2020

1 cup vegetable oil, plus more for pan
2 cups all-purpose flour
1½ teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
2 large eggs
1¼ cups granulated sugar
1 cup plain whole-milk yogurt
3 tablespoons loose-leaf Earl Grey tea or ¼ cup tea from bags
2 teaspoons pure vanilla extract
1 tablespoons raw or granulated sugar

Preheat oven to 325°F. Lightly coat a 9x5-inch or 8½x4½-inch loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides.

Whisk flour, salt, baking powder, and baking soda in a medium bowl to combine.

Vigorously whisk eggs and sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in yogurt, Earl Grey tea, and vanilla extract.

Gradually stream in vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.

Sprinkle evenly with raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.

Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).

Veg Recipes of India: Paneer Lababdar

After the disappointment that was Instant Pot Butter Chicken, I really felt the need to cleanse my palette with something cooked the traditional (more delicious) way.  But since I'd already done chicken, I figured I would try something with paneer, which may actually be more delicious in this preparation than chicken.  It's really not that more difficult to make, just a little more time, and the results are vastly more satisfying.

Paneer Lababdar

Adapted from Veg Recipes of India

For the tomato-cashew paste:
1½ cups chopped ripe tomatoes
10 to 12 cashews
½ inch ginger, minced
2 to 3 garlic cloves, minced
1 green cardamom pod
2 cloves

For the paneer lababdar:
3 tablespoons unsalted butter, divided use
1 tej patta (Indian bay leaf)
½ cup finely chopped onion
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon Kashmiri red chili powder
1 or 2 green chilies, slit
Kosher salt, as needed
¼ to ½ teaspoon granulated sugar, or as needed
7 ounces paneer, plus 2 tablespoons grated paneer
1 teaspoon kasuri methi (dry fenugreek leaves), crushed
¼ teaspoon garam masala
¼ cup heavy cream

for garnish:
1 tablespoon chopped cilantro leaves
½ inch ginger, julienned

Preparing tomato-cashew paste:
Place tomatoes, cashews, ginger, garlic, cardamom, and cloves in a small pan and add ½ cup water. Bring to a simmer over low heat. Cook until the tomatoes are softened. If the water dries up and the tomatoes are not softened, then add about 2 to 3 tablespoons more water and continue to cook.

Allow this mixture to cool and add to a grinder or blender jar.  Grind to a smooth paste without any cashews or tomato chunks or pieces. You may add some water if required while grinding. Keep this ground tomato-cashew paste aside.

Making paneer lababdar:
Heat 2 tablespoons butter in pan or kadai/wok over medium-high heat. Add the tej patta and sauté for a couple of seconds.  Add finely chopped onions; stir well.  Then continue to sauté as well as stir and cook until the onions become light golden or golden.  Then add the tomato-cashew paste. The mixture will splutter if there is water in it, so be careful. Stir very well.  Add cumin powder, coriander powder, and red chili powder to make a masala.  Stir and sauté this masala; you will see the masala clumping and gathering around itself.  Sauté until you see the fat leaving the sides of the masala paste.  Then add 1 cup water; stir very well.  Add green chilies.

Stir and allow the gravy to come to a simmer, then season with salt and sugar.  Add both cubed and grated paneer.  Stir and simmer the gravy for about a minute.  Then sprinkle over the kasuri methi which has been crushed along with garam masala. Stir very well again and simmer for a minute.  Lastly add the cream and butter. Switch off the flame and stir very well.

Garnish paneer lababdar with chopped coriander leaves and julienned ginger. Serve with chapatis, tandoori rotis, or naan. It also goes well with cumin rice or veg pulao.

Makes 6 servings

Allrecipes: Roasted Rack of Lamb

When you come across a beautiful rack of lamb, you can't just walk away.  Normally I get lamb chops, or I cube up some leg of lamb for an Indian dish.  But a whole rack seems daunting.  If you don't cook it just right, you're done.  Luckily, I was up for a challenge.  And this recipe makes the breading a snap.  A beautiful dinner during a difficult time.

Roasted Rack of Lamb
Adapted from Allrecipes

½ cup Progresso Italian style breadcrumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons sea salt, divided use
1¼ teaspoons freshly ground black pepper, divided use
½ teaspoon Worcestershire sauce
4 tablespoons olive oil, divided use
1 (7-bone) rack of lamb, trimmed and frenched
1 tablespoon Dijon mustard

Preheat oven to 450°F. Move oven rack to the center position.

In a large bowl, combine breadcrumbs, garlic, rosemary, 1 teaspoon salt and ¼ teaspoon pepper. Toss in Worcestershire sauce and 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with remaining salt and pepper. Heat remaining 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125°F, Rare: 125 to 130°F, Medium rare: 130 to 140°F, Medium: 140 to 150°F

Makes 4 servings

Alain Ducasse: Braised New Potatoes

Okay, I'm guilty.  I ordered a bunch of little potatoes (so cute!), and I had no plan on what to use them for.  And I really didn't want to just boil them.  That's boring.  So luckily, this recipe popped up in my weekly email and saved the day.  These are delicious and buttery, and the chicken broth adds a bit more flavor, although vegetarians can always just use veggie stock.  Definitely delish.

Braised New Potatoes
From Alain Ducasse as seen at Leite's Culinaria

18 ounces small potatoes
3½ tablespoons canned chicken broth or homemade chicken stock
2 garlic cloves, unpeeled
2 thyme sprigs
10½ tablespoons unsalted butter
Sea salt and freshly ground black pepper

Arrange the potatoes in a single layer in a Dutch oven or other wide, deep pan. Place the Dutch oven over medium heat and add the chicken stock, garlic, thyme, butter, and salt to taste.

Cover the pan with a lid and bring to a boil over medium-ish heat. Reduce the heat and gently simmer, shaking the pan or stirring the potatoes often, until the potatoes are just tender, 12 to 20 minutes, depending on the size of the potatoes.

Remove the lid and continue to cook, turning occasionally and keeping an eye on the heat so the butter doesn’t burn, until the potatoes take on browned splotches on all sides, 5 to 10 minutes.

Use a slotted spoon to transfer the potatoes to a dish and season with pepper. Devour immediately.

Makes 4 servings

Indian Instant Pot Cookbook: Instant Pot Murgh Makhani (Butter Chicken)

At the height on the Instant Pot craziness, I finally gave in and purchased one.  And immediately I heard about this fantastic Indian recipe that worked right in the pot.  Indian in-laws were oohing and ahhing.  The best recipe ever.  Makes you want to try it, huh?  Well, I'm not sure whose in-laws those actually were.  I was not impressed.  I mean, it's good for a super fast dinner.  But this in no way, shape, or form, equals the flavor achieved by cooking with proper technique.  And that's coming from a non-Indian.

Note: Maybe only use ½ teaspoon cayenne pepper if you're a sissy.  I did ¾ teaspoon, and it was still pretty spicy in my book.

Instant Pot Murgh Makhani (Butter Chicken)
From Indian Instant Pot Cookbook

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided use
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken breasts or thighs
4 ounces (1 stick) unsalted butter, cut into cubes
½ cup heavy cream
¼ to ½ cup chopped fresh cilantro

In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon of garam masala, cumin, and salt.  Mix thoroughly, then place the chicken pieces on top of the sauce.  Lock the lid into place.  Select Manual and adjust the pressure to High.  Cook for 10 minutes.

When the cooking is complete, let the pressure release naturally.  Unlock the lid.  Carefully remove the chicken and set it aside.  Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce.  Let the sauce cool for several minutes.

Add the butter cubes, cream, remaining 1 teaspoon of garam masala, and cilantro.  Stir until well incorporated.  The sauce should be thick enough to coat the back of a spoon when you're done.  Remove half of the sauce and freeze for later, or refrigerate for up to 3 days.

Add the chicken back to the sauce.  Preheat the Instant Pot by selecting Saute and adjust to Less for low heat.  Let the chicken heat through.  Break it up into smaller pieces if you like, but don't shred it.  Serve over rice.

Makes 4 servings

Allrecipes: Banana Sheet Cake

You know what the world needs now?  No, not love.  Well, yes, love.  We always need love.  But also banana cake.  Because I ordered bananas in my grocery delivery, didn't use them, and now they're a fantastic shade of speckled.  Which is the best time to make delicious desserts.  And the best part is getting to spread a layer of sweet cream frosting on the top.  Perfection.

Banana Sheet Cake
From Allrecipes

1½ cups mashed bananas
2 teaspoons lemon juice

3 cups all-purpose flour

1½ teaspoons baking soda

¼ teaspoon sea salt

¾ cup (1½ sticks) unsalted butter

2⅛ cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

1½ cups buttermilk

Cream cheese frosting

½ cup unsalted butter, softened

1 (8-ounce) package cream cheese, softened

3½ cups powdered sugar

1 teaspoon vanilla extract

Preheat oven to 275°F. Grease and flour a 9x13-inch pan.

In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.

Bake in preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

For the cream cheese frosting:

In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Makes 18 servings