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Posted on » by Dana & Nancy » Theme:

California Pasta With Artichokes and Almond-Citrus Pesto

California Pasta with Artichokes and Almond-Citrus Pesto

Recipe from The Rachael Ray Show, April 30, 2008

This recipe is dedicated to Maria Shriver. I wrote it in honor of her visit to our show. It highlights many ingredients that California is the proud producer of: artichokes, citrus, almonds, olive oil, garlic and of course, fine wine.

Ingredients:

  • 2 leeks
  • 2 tablespoons plus 1/4 cup EVOO – Extra Virgin Olive Oil
  • 1 10 ounce box frozen quartered artichoke hearts, defrosted or 1 14-ounce can quartered artichoke hearts, drained
  • Salt and pepper
  • 1 pound fettuccine
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 cup flat-leaf parsley tops
  • 3 tablespoons (a small handful) slivered or blanched almonds, toasted
  • 1 clove garlic, grated or finely chopped
  • 1/3 cup (a rounded generous handful) grated Parmigiano-Reggiano cheese
  • 1/2 cup dry white wine

Directions:
Place a large pot of water over high heat and bring to a boil for the pasta.

Trim off the root ends and top four inches of the leeks. Cut them in half lengthwise then into slices 1/4-inch thick. Wash them vigorously, separating the layers to free grit in either a colander under cold running water or in large bowl of cold water. Drain and pat dry.

Heat 2 tablespoons EVOO in a large skillet over medium heat. Add leeks and artichokes, sauté 5 minutes and season with salt and pepper.

Salt the boiling pasta water and drop in fettuccine.

Place zest, parsley, almonds, garlic and cheese in food processor and season with salt and pepper. Turn processor on and stream in 1/4 cup EVOO until it combines into a thick pesto sauce.

Add wine to the leeks and artichokes, and cook for a couple of minutes. Stir in the pesto sauce and a ladleful of starchy cooking water. Drain pasta and add to skillet. Toss pasta with sauce to coat evenly. Serve with Orange and Arugula Salad with Marmalade Dressing alongside and pass more cheese at the table for topping.

Posted on » by Ashley » Theme:

Avocado Paletas

Avocado Paletas
Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas – Fany Gerson

The paleta is slightly sweetened and gets its creaminess from the natural avocado oils rather than any dairy.

YIELD: Makes 8 to 10
SPECIAL EQUIPMENT: Paleta molds, sticks

1 cup water
1/2 cup sugar
2 small ripe avocados
Pinch of salt
2 tablespoons freshly squeezed lime juice

1. Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.

2. Cut the avocados in half lengthwise. Remove the pit and scoop the fl esh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.

3. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.

Posted on » by Ashley » Theme:

Coconut Shrimp with Orange Dipping Sauce

Coconut Shrimp with Orange Dipping Sauce
Cinnamon Spice & Everything Nice

Yield: 3-4 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour, 25 minutes

Deep-fried shrimp coated in coconut flakes and panko crumbs with a sweet and spicy orange dipping sauce.

1 cup flour
2 eggs
1 cup panko crumbs
1 cup sweetened or unsweetened organic coconut flakes (I use sweet)
1 pound medium-large shrimp, cleaned, deveined and butterflied (optional)
vegetable oil for frying
1/2 cup orange marmalade
2 tablespoons rice or white wine vinegar
1 teaspoon dijon mustard
a dash or more of red pepper flakes

Set up a dredging station for the shrimp by placing the flour in a wide, shallow plate or bowl; beat the eggs in a small bowl and combine panko and coconut in a separate, wide, shallow plate or bowl. Coat shrimp with flour, dunk into egg mixture and then into coconut crumbs, patting the crumbs on if needed. Set on a large platter and refrigerate for 20-30 minutes.

Meanwhile combine orange marmalade, rice vinegar, dijon and red pepper in a small bowl; refrigerate.

Add about 2 inches of oil to large, deep pan or skillet and heat to 350 degrees F. Fry shrimp in batches until light golden brown. Remove and drain on paper towel lined plates. Serve with orange dipping sauce.