Showing posts with label great. Show all posts
Showing posts with label great. Show all posts
Thursday, January 30, 2014
Will this Great Broccoli Salad Become Your New Favorite Summer Side Dish Probably Not
I never make cold broccoli salad, so when I decided to film a recipe for one, I didnt have a ton of previous experience to draw from.I remember having a great one next to a piece of grilled salmon in Monterey years ago, but all I remembered was it was very cold, very lemony, and kind of spicy.
The only other cold broccoli salad taste memory I have is from the annual post-Passport, Sunday night dinner that Bill Frick hosts for the family after the event. Bill makes a super simple, but perfectly delicious version that really shines next to a platter of grilled chicken.
Using both these salads as inspiration, I proceeded with the blanching and the whisking, and what was produced far exceeded my expectations. This is a great tasting, very refreshing, and believe it or not, interesting salad.Will this become your favorite summer side dish? I doubt it. Its really very good, but how can you complete with such iconic picnic table fixtures as potato and macaroni salad? Lets face it, its still broccoli after all.
Nevertheless, you can never have enough vegetable side dish recipe ideas, so I hope you give this tasty, easy-to-make salad a try. Enjoy!
Ingredients:
1 1/2 pounds broccoli
3 cloves garlic, mashed
2 tbsp lemon juice
2 tbsp rice vinegar
1/2 tsp Dijon mustard
1/3 cup olive oil
red pepper flakes to taste
salt and pepper to taste
Sunday, January 26, 2014
Thursday, December 26, 2013
Creamy Tomato Tuna Penne Pasta and the Great Tuna Melt Defense
This fast and easy creamy tomato tuna penne pasta recipe is inspired by one of my favorite lunches of all time; the tuna melt with cup of creamy tomato soup combo. Not only is this diner classic a great tasting meal, its also the basis for what I call, "The Tuna Melt Defense."
Whenever I hear chefs (usually young American ones, trained in Italy) say that you may NEVER add cheese to a pasta that contains fish or seafood, Im forced to use this argument to defend my firm belief that sometimes its okay to do just that.
So, if this combination is culinarily acceptable at Joes Diner (by the way, this is the same diner those chefs I was talking about in the 2nd paragraph go to eat tuna melts after a late night out), then why in the world can’t we enjoy the same basic flavor profile in a bowl of pasta? I rest my case. Enjoy!
Ingredients:
1 (6.7-oz) jar of tuna packed in olive oil
pinch of dried oregano (if not already in the oil)
3 cloves garlic
pinch of pepper flakes
1 teaspoon mashed anchovy filets or paste
salt and fresh ground black pepper to taste
3 cups high-quality cream of tomato soup
1/2 cup water
14.5-oz package dry penne pasta
1 tablespoon minced fresh tarragon
2/3 cup finely grated Parmigiano-Reggiano cheese, more as needed
View the complete recipe
2/3 cup finely grated Parmigiano-Reggiano cheese, more as needed
View the complete recipe
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