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New Recipes March Newsletter 2011

Stir-Fried Shrimp Scampi

• Ingredients
• 2 tablespoons vegetable oil
• 2 tablespoons finely chopped garlic
• ½ teaspoon crushed red pepper
• 1 pound large shrimp-peeled, deveined and patted dry
• 1 zucchini, sliced crosswise ¼ inch thick
• 1 tablespoon capers, rinsed
• Salt and black pepper
• 2 tablespoons dry white wine

To Prepare

1. Heat a 14 inch, flat bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the garlic and crushed red pepper and, using a metal spatula, stir-fry until fragrant, about 10 seconds. Push the mixture to the side of the wok



2. Add the shrimp and spread them in a single layer. Cook undisturbed for 1 minute.



3. Swirl in the remaining 1 tablespoon oil. Add the zucchini and stir-fry until the shrimp begin to turn pink and the zucchini is bright green, about 1 minute. Add the capers, ½ teaspoon salt and ¼ teaspoon black pepper. Swirl in the wine and stir-fry until it has nearly evaporated and the shrimp are just cooked through, about 1 minute.

Prep time: 10 minutes; cooks in 5 minutes. Serves 4.

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Meaty Portobello Chili

• Ingredients
• 6 Portobello mushroom caps, gills discarded
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 large onion, chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 pound ground bison meat or lean ground beef
• One 14.5 ounce can crushed tomatoes
• One 15 ounce can black beans, rinsed
• One 15 ounce can chickpeas, rinsed

To Prepare
1. Using a box grater, coarsely shred the mushrooms. In a large, deep, heavy skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper; transfer to a plate.


2. Add the remaining 1 tablespoon olive oil and the onion to the skillet over medium heat and cook, stirring until golden, about 5 minutes. Add the chili powder and cumin and cook, stirring, for 1 minute. Add the ground bison meat and cook, breaking up the meat, until no longer pink, about 3 minutes.



3. Stir the tomatoes, black beans and chickpeas into the chili. Partially cover and simmer until thickened about 15 minutes.

Prep time: 15 minutes; cooks in 35 minutes. Serves 6.

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Lazy Bolognese-Style Lasagna

• Ingredients
• Salt and pepper
• 1 pound wavy lasagna noodles, broken into irregular pieces
• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds ground beef
• 1 onion, finely chopped
• 2 to 3 large cloves garlic, finely chopped
• 1 small carrot, finely chopped or grated
• 1 sprig rosemary, finely chopped
• A sprinkle ground cloves
• ¼ cup tomato paste
• 1 cup white wine
• 2 cups beef stock
• 3 tablespoons butter
• 2 rounded tablespoons flour
• 2 cups whole milk
• Freshly grated nutmeg, to taste
• Freshly grated parmigiano-reggiano cheese

To Prepare
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.


2. In a Dutch oven, heat the extra-virgin olive oil, 2 turns of the pan, over medium high heat. Add the beef and brown well. Add the onion, garlic, carrot, rosemary, cloves and lots of salt and pepper and cook until tender, 7 to 8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine for 1 minute. Stir in the stock and simmer for a few minutes longer.


3. Preheat the broiler and position a rack in the center of the oven. In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.


4. Toss the pasta with the meat sauce and arrange in a casserole. Pour the béchamel sauce over the top in an even layer. Top with a layer of parmigiano-reggiano and broil in the oven to brown the top.
   
   

Serves 4 to 6..