Lemon Pasta

Getting back to the grind after being on vacation for nearly 10 days is tough. Today was my first day back at work, so dinner tonight will be easy (and a favorite in my house).

Lemon Pasta:

1-2 shallots – chopped
3-4 cloves of garlic – chopped
Pinch of red pepper flakes
2 Lemons, juiced.
½ - ¾ cup of white wine
Sprinkle of flour (less than a tablespoon)
2 tablespoons of butter
Olive oil (EVOO)
Parsley
Salt & pepper to taste
Angle hair pasta (approx half a box) cooked al dente

Heat large pan over medium heat. Coat bottom of the pan with olive oil and melt butter. Sauté shallots and garlic in the butter/EVOO. Add a pinch of red pepper flakes. Continuing sautéing until soften. Sprinkle flour over and let it cook for 2-3 minutes, continually stirring. Once flour mix turns a light honey color, add whisk in white wine and then add lemon juice. Let come to a simmer. Added chopped fresh parsley (or dried) and salt & pepper to taste. Add pasta and toss to coat. (Makes 2-4 servings)

You can also saute some shrimp with this (which I think I am going to do tonight). Very quick...easy....yummy!

Kicking things off with a favorite!

Welcome to my new & improved blog! Ok, Ok...it's been ages since I've been on here. So many friends and family have asked for recipes as I post what I am cooking nightly....I thought this would be a good place to do so. I love reading others food & recipe blogs and trading secrets. I will try to post pics when I can.

I am going to start off with a favorite. I double puffy heart LOVE Ceasar Salad! My mother's recipe for home-made Ceasar dressing is second to none. It has me so spoiled, that I refuse to order it in a restaurant any longer because nothing compares to it and I'm always disappointed.

Ceasar Salad:

9 drained canned anchovy fillets, minced
3 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
2-4 garlic cloves, minced (depending on how much garlic you like – I’m a 3-4 kinda girl)
1/2 cup plus 3 tablespoons olive oil
1 medium head romaine lettuce, cut into bit-size pieces
1 large head radicchio, cut into bite-size pieces
4 garlic cloves, flattened, peeled
3 large Portobello mushrooms (about 3/4 pound), stems discarded, caps sliced crosswise into 3/8-inch-thick strips
1/4 cup chopped fresh parsley
1 1/3 cups grated Asiago or Parmesan cheese (about 4 ounces)

Combine minced anchovy fillets, fresh lemon juice, Dijon mustard and minced garlic in small bowl. In a slow stream, whisk the 1/2 cup olive oil (it’s a work out for your wrist). Set in fridge until ready for use.

Combine romaine lettuce and radicchio in large bowl & set aside.

Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add flattened garlic to skillet and cook until brown, about 4 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and sauté until brown, about 4 minutes per side. Remove from heat. Season mushrooms with salt and pepper. Sprinkle with parsley.

Add dressing to salad and toss to coat. Mix in cheese. Season salad to taste with salt and pepper. Divide salad among plates. Top with mushrooms, and/or your favorite home made croutons and serve immediately.

** DO NOT omit the anchovies. Yes, they are gross. Yes, I hate them too. But trust me, the dressing is not the same without them. If you don't like handling the fillets.....you can substitute with anchovy paste.

You can omit the mushrooms if you’d like…I don’t always make it with it and it is just as good.