Whole Wheat Angel Hair Pasta with Rock Shrimp and Spring Vegetables
Chop 6-8 Nettles (stems included) , a big handful of chives, ferns, 4 serrano peppers, add to 2 tablespoons of hot olive oil in a nonstick pan. Add whole shishito peppers. Add salt and pepper. Cook for 6-7 minutes, stirring occasionally. Toss 1/4 lb rock shrimp to pan, and grate lemon zest over pan. Squeeze juice from one lemon.
Meanwhile, cook pasta according to directions. When cooked, drain pasta and toss pasta with the vegetables. Serve with a splash of olive oil, lemon juice and grind of black pepper.
Also while in East Hampton, my friend Nichole and I decided to cook fish for our main course. Nichole cooked the fish recipe (we used halibut though any firm fish will do) based on a recipe she learned on a cooking class in Italy. My shrimp recipe is a classic and how I’d always like to eat shrimp from the grill.
Grilled Fish with Italian Marinade
3 stalks of mint
3 stalks of thyme
1 garlic clove, crushed
1/4 cup extra virgin olive oil
Fresh Ground Pepper
Grind mint, thyme, garlic, and EVOO in a food processor. Remove and pour into a bowl. Sprinkle in salt and pepper and mix vigorously. Pour over firm fleshy fish and let it marinate in fridger for about an hour.
Once grill is heated, place aluminum foil on grill and lightly coat with olive oil or cooking spray. Place fish and the entire marinade on foil, and pinch foil up so the fish is encased in the foil. Cook for 6 minutes on one side and switch. Cok for 6 more minutes and cut into fish to see if the flesh is cooked through.
Remove from grill and squeeze lemon on top of fish.
Classic Grilled Shrimp
12 shrimp, peeled and devined
2 cloves garlic, minced
1/8 cup extra virgin olive oil
juice from 1 lemon
Fresh ground pepper
Mix garlic, olive oil,salt and pepper into a small bowl. Toss with the shrimp. Grind lemon rind on top of shrimp. Cut lemon in half and squeeze lemon into bowl as well. Let it sit for at least 20 minutes, up to an hour.
When grill is heated, throw the shrimp on the barbie! The shrimp need 2-3 minutes a side. When the shrimp are pink and firm, they’re ready to eat.
One of my favorite recipes, and a perfect one to start the blog. Biting into it is always a “Proustian” experience for me, as it brings me back to my mom’s kitchen table. I can picture the round table, the checkered paint chipping away, and see my mom in a flower apron I sewed for her in sewing class. When I learned to cook this in college, friends were pretty impressed (probably because I knew how to use an oven), but this recipe is incredibly easy and uses few ingredients. It’s perfect because it feeds at least four, and can be paired with so many different dishes (salads, roasted vegetables, tians, potatos, my mom would serve with a huge bowl of spaghetti and sauteed onions!) and can really fit all year long. I will say, that last night as the skies dropped another foot of snow in NYC, we were very happy to eat such a comforting dish.
1 Whole Chicken, giblets and innards removed (Whole Foods type stores usually have already removed the giblets.) If you have a chicken that still has them, it’s an easy process, just roll up your sleeves. Stick your hand into the cavity of the chicken and pull out all remnants and toss.
Several tablespoons Extra Virgin Olive Oil
Fresh Ground Pepper
Preheat oven to 425.
Clean chicken by rinsing the chicken under kitchen sink. Pat chicken dry with paper towels. Place chicken in roasting dish or pan.
Cover chicken with a few tablespoons of Extra Virgin Olive Oil. Rub the oil all over the skin, and into the cavity of the chicken as well.
Pour a liberal amount of Kosher Salt over the chicken and rub it in the same way as the Olive Oil. Grind fresh pepper over the bird as well.
Poke holes into the lemon with the prawns of the fork. I poke about 10-15 times. Place that Lemon into the cavity. Cut up another piece of lemon into quarters, and stuff that in the cavity (if room allows; depends on size of bird.)
Many roast chicken recipes ask the cook to tie the legs of the bird together, I’ve never had kitchen twine on hand, and it’s always come out great. So I put the chicken in the over BREAST DOWN, and cook for 20 minutes. Use the top rack of the oven.
After 20 minutes, pull the roasting pan out of oven and flip the chicken to a breast-up position. (My mom used this technique to make sure the bird gets an even crispy skin all over. If you roast the chicken breast up the entire time, that’s fine, just doesn’t hit all of the spots on the bird. Think of it like evening-out your tan, you need to flip over occasionally.)
Conventional wisdom is you roast a bird 20 minutes per pound. For a 4 pound bird, that’s an average of 75-80 minutes. After 60 minutes, I take the chicken out and cut into the breast or leg. Your chicken is done when you cut into the chicken and the juices run clear.
Take out of oven and serve immediately or cover with aluminum foil and serve when other dishes are ready. Spoon the gravy and juices from the bottom of the pan onto each serving.
Optional rosemary addition:
this makes a lovely aromatic addition to the chicken. I chop up rosemary and toss it on the bird and the bottom of the pan the last 15 minutes while the bird cooks.
I slice onions and lay them on the bottom of the pan and place the chicken on top of the onions. Adds a sweetness to the sauce that’s rendered during the cooking time of the chicken.