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