Zucchinetti

Time for Zucchinetti Colitti. A rich dinner treat.

Serves 2.

Cut 2-3 large zucchinis into fettuccine or spaghetti-shaped strips.

Sauté in a little olive oil in a large skillet until tender.

Add chopped canned whole tomatoes or Rao’s sauce. In summer chopped natives.

Add dried or fresh basil, oregano, chopped garlic, pepperoncini to taste.

Serve topped with lemon zest and shaved asiago or formaggi of your choice.

Autumn Candy

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Roasted turnip, zucchini, squash, cauliflower, carrots.

Brown, sweet, good to eat by themselves or as a side with fish or meat.

Cut a large turnip into 1″ chunks.

Cut off florets of 1 large head of cauliflower.

Slice a zucchini and/or summer squash into 1″ lengthwise halves.

Cut large peeled carrots into wedges lengthwise.

Place on a cookie sheet. Drizzle with olive oil, cracked black pepper.

Put in oven and turn to 400 degrees.

Take out when oven hits that temp.

They should be tender and sweet.

Pork Roast en Cocotte

It’s Fall. Time for a fan fave.

Slow braise on top of the stove. 2-3 lb. pork loin roast, bone-in.

Cut slits in the fat side of the roast and insert slivers of fresh garlic and a couple whole black peppercorns in each. Push them into the slits.

Brown roast on all sides in olive oil on high heat in a large stock pot.

Remove to a plate.

Into the stockpot, add chopped leek, small onion, celery greens, carrot, parsnip for a mirepoix bed. Brown.

Add a few more peppercorns.

Pour in 1 cup chicken broth, stir vegetables.

Put roast on top of vegetables, cover and bring to boil.

Turn to lowest heat and simmer for 1 1/2 hours.

Add 3-4 coarsely chopped carrots, celery stalks, quartered onions, 6-8 small red potatoes, or quarter 3 large.

Season with a little dried thyme, salt to taste.

Cover and simmer for another hour or until vegetables are cooked but not mushy.

 

Options.

I sometimes use white wine with broth, but never too much liquid, about a cup or two total.

A chopped parsnip is also good with the carrots and other vegetables.

Chopped turnips can be substituted for the potatoes.

Fresh garden peas can be added 15 minutes before serving.

Shrimp Remoulade

From North Shore Seafood in Northampton, Massachusetts. Thanks, Mike Netto.

Pour into a conventional blender with steel blade:

3/4 cup olive oil or vegetable oil (I prefer olive)
1/2 cup chopped green onion
1/2 cup chopped red onion
3/4 cup chopped tomatoes
1/4 cup chopped jalapeño pepper
3/4 cup Maille whole grain Dijon mustard
1/4 cup chopped celery
2 tbs. chopped garlic
2 tbs. prepared horseradish
1/4 tsp. cayenne
salt & ground black pepper to taste

Blend until smooth. Pour remoulade sauce mixture into an airtight container and chill for at least 1 hour. Keeps in the fridge for 2 weeks. Can be used with fish, seafood, or as a sandwich spread.

Peel, devein, clean 16 large shrimp for 2. Dry on a paper towel. Toss in a bowl with 1/4 cup olive oil, 1/4 tsp. each dried oregano, basil. Place on a baking sheet and broil on top rack for 6 minutes, without turning, ’til pink.

Serve 8 shrimp on each plate and squeeze juice of 1 large lemon over them. Top with a generous dollop of the remoulade sauce. With rice or couscous.

Wasabi Ginger Cabbage Braise

Heat olive oil to coat a large fry pan on medium high heat.

When hot, add 1 small red cabbage, shredded. Brown.

Add a sweet onion or a bunch of scallions, thinly sliced.

Stir fry until browned.

Season with ground black pepper, garlic powder. Stir.

Pour in 1/3 bottle Stonewall Kitchen Wasabi Ginger sauce, 1/4 cup Balsamic vinegar.

Turn to simmer for 30 minutes.

 

Options:

Can add toasted sesame or poppy seeds.

Use ground ginger, wasabi paste to taste with a bit of honey, if prefer not to use the bottled sauce.

Nutty Rice

Supper side.

Bazmati rice with pine nuts, basil, yellow cherry tomatoes.

Toast a handful of pine nuts in a fry pan until golden brown. Set aside.

In a saucepan sauté 1 cup rice in olive oil over high heat.

Add 8 halved yellow cherry tomatoes, a handful of chopped fresh basil, and the pine nuts.

Add 2 cups chicken broth. Cover and boil.

Turn down to simmer for 20 minutes.

Fluff and serve.

 

New Home

Welcome to Recipe Detours Blog! It began as a culinary path on my blog TheSideTrek. The page got full, so now it has a new home of its own.

‘Detours’ are not precise recipes. They are for cooks who like the art of cuisine, not the science. Various ingredient options, general methodologies. Most are creations from my particular preferences and palate. Use them as avenues to make them your own:

Meat Street– Braise. Roast. Grill.
Surf Side- Seafood. Fish.
Via Veggie– Suppers. Salads. Sides.