Entrées are the main show dish.

Now It’s Summer

Summer has arrived, complete with one 98° day and lots of lovely days after that! Now I’m craving salads for dinner but those salads gotta have pizzazz. I found this salad from Cooking Light magazine a few years ago. The flavors are vibrant, it’s beautiful on the plate, and you get to grill, so it’s kind of the whole package. The dressing is tart, sweet and spicy and really elevates this dish from the usual to the extraordinary. I’ve played with the original recipe a bit here, so you should too (just don’t mess with that dressing!). I’ve been known to throw some chunks of avocado in because, well, they’re delicious. Some cubed jicama might be good in there too! The recipe may look longish but it’s a fairly simple salad to throw together. One more note: this tastes even better when you eat it outside!

Southwestern-Style Shrimp Taco Salad

¼ cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons garlic, minced
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
1 pound medium shrimp, peeled and de-veined
2 ears shucked corn
Cooking spray
4 cups romaine lettuce, chopped
½ cup green onions, chopped
¼ cup fresh cilantro, chopped
One 15 ounce can black beans, rinsed and drained
3 plum tomatoes, chopped or 1½ cups cherry tomatoes, cut in half
2 ounces baked blue corn tortilla chips or regular chips
⅓ cup light sour cream
⅓ cup avocado, peeled and diced
Lime wedges (optional)

Prepare grill to medium-high heat.

Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk.

Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside.

Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly. Remove shrimp from skewers, and place in a large bowl.

Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture and toss gently to combine.

Divide tortilla chips evenly among 4 shallow bowls; top each serving with shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended.

Top each serving with sour cream mixture. Serve with a lime wedge, if desired. Serves 4

Categories: .Bayview School of Cooking!, Entrée, Fish and Seafood, Salad | Leave a comment

It’s Not Summer Yet

Even though summer officially arrives on June 20th, those of us from the Pacific Northwest know perfectly well that it might not be here until the middle of July, and even that can be somewhat questionable! We want to eat outside and grill everything we bring home from the market, but the weather isn’t always cooperative.

I recently found a recipe from Ina Garten that is great for those in-between times, when heavy, rich food feels wrong, but you still crave something a little heartier than light summer fare. It’s pasta, so I’m all in, it’s meatless, so it’s great for our “Meatless Mondays,” and it’s full of cheese, which is always good. If you’re in a hurry, it’s a meal in itself, or you can serve it with a green salad and a nice bottle of wine. As usual, I changed the recipe a bit to suit my own taste. Don’t be shy when you’re cooking up the cauliflower—the brown bits add a lot of flavor!

Crusty Baked Shells & Cauliflower

Kosher salt
Freshly ground black pepper
¾ pound medium shells, such as Barilla
Good olive oil
2½ pounds cauliflower, cut into small, bite-sized florets (1 large head)
2 tablespoons fresh sage leaves, finely chopped
2 tablespoons capers, drained
1 tablespoon (3 cloves) garlic, minced
1 teaspoon grated lemon zest
¼ teaspoon crushed red pepper flakes
2 cups Italian Fontina, freshly grated
1 cup (8 ounces) fresh whole milk ricotta
¾ cup panko (Japanese bread flakes)
6 tablespoons Italian Pecorino cheese, freshly grated
2 tablespoons fresh parsley leaves, minced

Preheat the oven to 400°

Fill a large pot with water, add 2 teaspoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tablespoons of olive oil in a 12-inch sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender.

Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully.

Stir in the Fontina.

Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top.

Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot. Serves 6-8

Categories: .Bayview School of Cooking!, Entrée, Pasta | Leave a comment

Gone Fishin’

When was a little girl, my dad would go salmon fishing on a regular basis. He truly loved to fish. While there were many times he came home empty handed, there were plenty occasions where I got to go outside and watch as he scaled and cleaned the fish he had caught. Our downstairs freezer was full to the brim with the bounty of his favorite pastime.salmon

Because we had salmon for dinner at least two or three times a month, it was in no way a treat for me. My mom would usually prepare it the same way—with butter and brown sugar, and the predictable regularity of this entrée left me assuming that salmon was nothing special. I didn’t help that I always seemed to get a bone stuck in my throat!

When I met my husband, I found out that salmon was one of his most favorite foods. When I became interested in cooking I learned that Pacific Northwest salmon held an almost reverent spot in many chef’s hearts. I’ve come to realize that this ubiquitous fish from my past is truly an ingredient that has amazing potential to lift any dish to great heights.

I often cook with salmon these days and I like to try new things. I found this salad adapted from Sunset magazine to be surprisingly hearty and summery at the same time. While it’s definitely impressive and tasty enough to serve to guests, it’s relatively easy to put together. What really makes this dish stand out is the Pistachio Salsa Verde, which provides a nice counterpoint to the flavor of the fish!


Salmon and Grains Salad with Pistachio Salsa Verde

1 cup wild rice or wild rice blend
½ cup black quinoa or regular quinoa, rinsed well and drained
1 teaspoon kosher salt, divided
1 cup grapeseed or canola oil, for frying
1½ pounds sockeye salmon fillets, about 1 inch thick, thawed if frozen, pin bones removed
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon pepper
1 quart loosely packed small, tender watercress sprigs
¾ cup radish, sliced paper-thin
½ cup red onion, thinly sliced
¾ cup loosely packed flat-leaf parsley leaves
½ cup loosely packed fresh basil leaves, torn if large
½ cup loosely packed fresh small, tender cilantro sprigs
¼ cup small, tender fresh dill sprigs
Pistachio Salsa Verde (see recipe below)

Prepare grains: Cook wild rice and quinoa separately according to package instructions, adding ½ teaspoon salt to each. Drain grains of any liquid, then pour out each onto separate rimmed baking sheets and let cool.

Heat oil in a small saucepan over medium-high heat until it reaches 350°F on a deep-frying thermometer. Using a slotted spoon, add one-quarter of quinoa; cook until crisp (spoon out a few grains and taste them to test), about 2 minutes. Transfer quinoa to paper towels to drain and repeat to cook remaining quinoa.

Make salad: Preheat broiler with rack about 3-inches from heat. Set salmon on a rimmed baking sheet. Rub all over with oil, salt, and pepper. Broil until medium-rare (cut to test), turning once, 3 to 5 minutes total.

Set aside 5 to 10 minutes (salmon will continue to cook a little).

On a large platter, layer wild rice, half of quinoa, the watercress, radishes, onion, parsley, basil, cilantro, and dill. Gently toss greens and vegetables to loosely mix.

Break salmon into 4-inch pieces, discarding any skin, and add to platter. Sprinkle with remaining quinoa, taking care not to cover salmon. Spoon about ⅔ cup Pistachio Salsa Verde (see recipe below) over salad and serve the rest on the side.


Pistachio Salsa Verde

½ teaspoon ground fennel seeds
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon fresh rosemary leaves, chopped
¼ cup chives, chopped
¼ cup flat-leaf parsley, chopped
1 tablespoon sherry vinegar
1 teaspoon packed light brown sugar
1 teaspoon kosher salt
1 garlic clove, minced
¼ teaspoon red chile flakes
¾ cup extra-virgin olive oil
¾ cup pistachios, rough chopped

Into a mortar, put fennel seeds, coriander, cumin, and rosemary; grind with pestle. Add mixture to the bowl of a food processor and add chives, parsley, vinegar, sugar, salt, garlic, and chile flakes. Pulse until well blended. Add pistachios and pulse until nuts are chopped. Add oil in a steady stream until incorporated

Make ahead: Keeps, chilled airtight, up to 3 days.

Categories: .Bayview School of Cooking!, Condiment, Entrée, Fish and Seafood | Leave a comment

The Week Night Challenge

LeanneThe quest for interesting week night meals has been an on-going pursuit of mine for over 30 years now. The week-night dinner needs to be somewhat healthy, easy and quick to make, include inexpensive ingredients, and most importantly, be something that everyone likes. That’s the hard part when you have three kids who all like different things and all have certain dislikes. Many times, one member of the family has to just “lump it,” as I say. They’ll eat a barely acceptable portion, put the leftovers away and likely snack on stuff the rest of the evening. Fortunately, in this regard, my kids are almost all grown, moving away from home, and from here out, making weeknight dinners won’t be so problematic. Perhaps this small reward will make it slightly less painful when my youngest goes off to college next fall?

This week night dinner is from Martha Stewart originally but as usual, I’ve made some changes. The recipe is more about using Thai flavors than being authentic Thai food. I loved the bright flavors and the classic salty-sweet-sour-spicy balance of tastes. You can find fish sauce at most grocery stores now and you really should have some of this in your refrigerator if you don’t already. It passed our test of all those attributes listed above and is officially “a keeper.” Yes, indeed, one more dish for my weeknight repertoire!


One-Pot Thai Turkey and Rice

½ cup fresh lime juice
2 to 3 tablespoons fish sauce
1½ tablespoons packed light-brown sugar
7 shallots, halved and thinly sliced lengthwise – 2¼ cups
1 tablespoon canola oil
1 pound ground turkey
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
One small jalapeño, minced
1¼ cups jasmine rice
1¼ cups unsweetened full-fat coconut milk
1 sweet red bell pepper, thinly sliced – ⅓ cup
Coarse salt
3 cups cherry tomatoes, halved
1 cup packed fresh basil leaves or Thai basil, roughly chopped
1 cup packed fresh cilantro leaves, roughly chopped

Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in ½ cup shallots.

Heat oil in a large high-sided skillet over medium-high. Add turkey, ginger, garlic, remaining 1¾ cups shallots and jalapeño.

Cook, stirring to break up turkey, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.

Add coconut milk, red pepper, 1½ teaspoons salt, and 1¼ cups water. Bring to a simmer and do not let boil; cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.

Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top. Serves 4

Categories: .Bayview School of Cooking!, Entrée | Leave a comment

“It’s Still Winter” Food

LeanneI like February better than I like January, probably because it’s one month closer to spring. There’s no getting around it though – February is still very much winter, and today as I write this, a constant, cold drizzle falls, veiling almost everything with the same dull gray. I do like wintery food, however. It’s usually warm, hearty, comfortable stuff that seems as if it’s calling you home.

When I visited England a couple of years ago, it was in the early spring, with all the daffodils blooming and green everywhere you looked. It was still chilly nonetheless and the little pubs we visited were serving wintery fare. We had a brilliant (how quickly I fall into English descriptives!) steak and stout pie at York’s House of Trembling Madness, a wonderfully eccentric pub with absolutely delicious food. I’ve attempted to recreate it, with pretty good success. What I’ve come up with is fairly close to what we ate on our trip and it certainly fits the bill as winter comfort food. Have yourself a cozy evening by the fire and enjoy a scrumptious steak and stout pie!

Steak & Stout Pie
1 tablespoon unsalted butter
2 tablespoons olive oil
2 small red onions, peeled and finely sliced
3 sprigs of fresh rosemary, leaves picked and finely chopped
3 sprigs of fresh thyme, leaves picked
3 bay leaves
3 heaped tablespoons flour
2 pounds beef skirt steak, sliced into bite-sized pieces
1 pound Crimini mushrooms, cleaned and sliced
2 tablespoons tomato purée
Sea salt
Freshly ground black pepper
3 tablespoons balsamic vinegar
10 ounces good-quality stout or dark ale
2½ cups hot beef stock
3 ounces Dubliner Stout Cheese or good quality Cheddar, crumbled or sliced
1 large egg, beaten
1 package pie pastry (with lard as an ingredient)

Place a large casserole pan over medium heat, add olive oil and the butter, followed by the onions and fresh herbs. Cook for around 20 minutes, or until soft and turning golden, stirring occasionally.

Add flour and cook for 1 minute. Add beef to the pan along with the mushrooms, tomato purée and a good pinch of salt and pepper. Stir in the vinegar, beer, and hot stock and bring to the boil, then reduce the heat to low, cover with a lid and simmer for 1 hour 20 minutes, or until the sauce has thickened and the meat is tender. At the end, you may need to remove meat, onions and mushrooms with a slotted spoon and boil gravy, stirring often, until thickened. Return meat mixture to gravy.

Preheat oven to 375°F. Lay out one round of pastry into a large pie dish, smoothing down, turning in the edges neatly and pricking lightly all over with a fork. Brush with egg white. Bake for 20 minutes or until just starting to color.

Carefully ladle the stew into a pie dish then lay over the slices or crumbles of cheese.
Brush the outside rim with beaten egg and lay out other round of pastry on top, crimping and sealing the edges. Brush the top with a little more egg and place in the hot oven for 40 minutes, or until the pastry is beautifully golden. Serves 6 to 8

Categories: .Bayview School of Cooking!, Beef, Entrée | 2 Comments

Finally February

LeanneNow that January is gone, I can safely talk behind its back. I’ll confess that January is my least favorite month. True–any cold, gray, rainy month that followed cozy December would probably be my least favorite, and I will admit that January is a great month to get away on a trip. (I also have to say that this particular January was really rather lovely.) All that being said, I’m glad that February, with all of its red, pink and white ruffles, is here!

When our children starting arriving on the scene, Valentine’s Day stopped being a romantic day for two and started being a festive bright spot in the middle of winter. The kids would receive a card, balloon and goodies when they woke up, then dressed in appropriate red, pink and white clothing (our son Jack didn’t stand for this very long!), the Valentines and cookies would be gathered up for school, and the day would end with a fancy dinner, complete with Frank Sinatra music, bubbly, flowers and candles. The menu would usually involve steak, because steak just seems to go with Valentine’s Day. Here is one of my favorite steak recipes that’s based on a Food and Wine recipe. It’s super simple, so it allows time for all those other goodies you might be preparing.

Coffee-Rubbed Flat-Iron Steak
2 tablespoons finely ground dark-roast coffee beans
2 tablespoons chili powder
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1½ teaspoons ground cumin
1 tablespoon kosher salt
2 pounds flat-iron steak

In a small bowl, mix the ground coffee with the chili powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chili rub and let stand at room temperature for 30 minutes.

Light a grill or preheat a grill pan; oil the grates or pan. Grill the steaks over moderate heat, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter and let rest for 10 minutes.

Thinly slice the steaks and arrange on the platter. Serves 4-6

Categories: .Bayview School of Cooking!, Beef, Entrée | Leave a comment

Long-Standing Tradition

LeanneAs I’ve mentioned before, Food and Wine has long been my favorite cooking publication.  You’d easily be able to tell if you saw my collection of magazines dating back to 1987! Some of their recipes from way back have become tried and true family favorites such as this gnocchi recipe from Dom Deluise’s mother. It’s different from the standard gnocchi in that it’s made of ricotta rather than potatoes.  Now, if we ever have the standard potato gnocchi my son complains that it isn’t “real” gnocchi.  It’s a long-standing family tradition at our house and I’d like to share it with you. P.S. The marinara recipe with this is excellent and can stand on its own.

Cheese Gnocchi with Marinara Sauce

 Mariana Sauce
One 35 ounce can Italian peeled tomatoes
2 tablespoons extra virgin olive oil
8 cloves garlic, peeled and thinly sliced
½ pound mushrooms (optional)
Salt and pepper to taste

Empty tomatoes with the juice into a large bowl.  Remove and discard the stem end from the tomatoes.  Squeeze the tomatoes with your hands to break them up.

In a large nonreactive skillet, combine the oil and garlic.  Cook gently over low heat, stirring occasionally, until the garlic is deep golden but not brown, about 8 minutes.  Increase the heat to high, wait for 30 seconds and then add the canned tomatoes with their liquid.  Bring to a boil over high heat and cook, stirring occasionally, until most of the watery liquid has evaporated and the sauce is thick, about 12 minutes.  Remove from heat and season with salt and pepper.

2 cups all-purpose flour
½ teaspoon salt
2 cups ricotta cheese
2 eggs, lightly beaten

In a medium bowl, combine the flour and salt and stir well.  Add the ricotta and eggs and using a large spoon, beat until the dough forms a large bowl.  Transfer the dough to a lightly floured work surface and knead briefly.

Bring a large pot of lightly salted water to a boil over moderate high heat.  Cut the gnocchi dough into 8 pieces.  Roll each piece into a ½-inch thick rope.  Cut each rope into 1-inch pieces.  With a knuckle or your index finger, make a dent in the center of each piece.

Drop the gnocchi into the boiling water; they’ll sink to the bottom.  Boil, stirring occasionally, until the gnocchi firm up and lose their raw taste, about 10 minutes.  Drain well.  Transfer the gnocchi to a large warmed platter.  Top with Marinara Sauce and serve hot, sprinkled with Parmesan cheese and shredded basil.
Serves 4

Categories: .Bayview School of Cooking!, Entrée, Pasta | Leave a comment

Got More Ham?

LeanneWhen I spied a left-over ham bone in the freezer after the holidays, I decided I wanted to try something new.  I found this fideos recipe in Food and Wine magazine and was so impressed — I had to share it with you. I altered the recipe just a bit so that you could use your saved ham bone but you can also make it with the originally called for four ham hocks.  It’s very easy to throw together yet it would be a great dish for entertaining. Be sure not to salt the mushrooms too much, just enough to draw the water out, because the dish can get salty from the ham. The flavor is sophisticated and comforting at the same time.  You can halve the recipe but it reheats in the microwave fairly well so I recommend that you make the whole shebang!

Fideos with Shrimp, Ham and Clams

Ham bone and 1-2 smoked ham hocks or 4 smoked ham hocks
¼ teaspoon saffron threads
12 scallions
1¼ pounds fideos, short thin egg noodles or angel hair pasta, broken into 1-inch lengths
1 pound large shrimp, peeled and deveined
¼ cup extra-virgin olive oil, plus more for drizzling
1 pound oyster mushrooms, trimmed and torn into bite-sized pieces
Salt and freshly ground pepper
8 garlic cloves, thinly sliced
2 large shallots, thinly sliced
1 cup Spanish green olives, pitted and chopped
½ teaspoon crushed red pepper
1 cup dry sherry, such as fino
2 tablespoons fresh lemon juice
3 dozen Manila or littleneck clams, scrubbed
½ cup chopped cilantro

In a large pot, cover the ham hocks with water and bring to a boil. Simmer over low heat until the meat is tender, about 1½ hours. Transfer the hocks to a large bowl. Strain the broth into a very large glass measuring cup and skim off the fat; you should have about 6 cups of broth. Crumble the saffron threads into the broth and reserve. When the ham hocks are cool enough to handle, remove the meat and coarsely chop it; discard the hocks.

Preheat the oven to 400°F. Light a grill or preheat a grill pan. Grill the scallions over high heat until lightly charred all over, about 2 minutes. Coarsely chop the scallions. Spread the fideos on 2 large rimmed baking sheets and bake in the upper and lower thirds of the oven for about 10 minutes, until browned.

Heat 2 large skillets and add 1 tablespoon of olive oil to each. Add half of the mushrooms to each skillet, season with a little salt and  pepper and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the remaining 2 tablespoons of olive oil to the skillets. Add the garlic and shallots to the skillets and cook over moderate heat, stirring, until fragrant, about 2 minutes; stir in the chopped ham, olives and crushed red pepper, then stir in the fideos. Add the sherry to the skillets and cook over moderately high heat until reduced by three-quarters, about 2 minutes. Stir in the ham hock broth and the lemon juice, then add 1 cup of hot water to each skillet. Season with salt and pepper and bring to a simmer.

Add the shrimp and clams to the skillets and simmer over moderately high heat, turning the seafood a few times, until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened, about 4 minutes. Stir in the grilled scallions and sprinkle with the cilantro. Drizzle the fideos with olive oil and serve right away. Serves 10

Categories: .Bayview School of Cooking!, Entrée, Fish and Seafood, Pork | Leave a comment

Oysterfest 2013

LeanneYesterday, I competed in my first ever Oysterfest cook-off.  I hadn’t been to the event for many, many years and was surprised to see the multitudes of people there.  The chef next to me prepared little salmon spears wrapped in bacon, lovingly and artfully placed next to a sculpture of exotic slaw—yes, I definitely felt out of my league.  However, for ordinary folks like me (and hopefully you), I think my recipe came out rather well.  It’s all the ingredients I love (except, I personally would leave out the oysters), all in one bowl.  It also looked pretty in its little white bowls, albeit not quite so elegant, and is more than good enough for everyday eating!


Northwest Seafood Pot with Asian Flavors

2 tablespoons canola oil
2 medium garlic cloves, minced
1 small onion, diced
½ cup shallots, minced
1 red bell pepper, diced
1 tablespoon fresh ginger, minced
1 medium jalapeno, minced
1 stalk of lemongrass, tough outer leaves discarded and stalk smashed
3 medium tomatoes; halved, seeded and cut into ¼-inch dice
1 small can baby corn, pieces cut into thirds
1 pound large shrimp, shelled and deveined
3 tablespoons fish sauce, plus more to taste
1¼ cup unsweetened coconut milk
½ cup water
⅓ cup chopped cilantro, 2 tablespoons reserved for serving
⅓ cup chopped Thai basil, 2 tablespoons reserved for serving
½ pound sea scallops, cut into quarters
½ pound skinless rockfish fillet, cut into 1-inch pieces or ½ pound crabmeat
1 jar oysters, drained and poached for 5 minutes in water enough to cover
3 tablespoons fresh lime juice, plus more to taste
Lime wedges for serving
Steamed Jasmine rice for serving

Heat the oil in a medium enameled cast-iron casserole. Add the garlic, onion, shallots, red bell pepper, ginger, jalapeno and lemongrass and cook over moderate heat until the vegetables are softened, about 7-10 minutes. Add the tomatoes and baby corn and cook for 3 minutes. Add the shrimp to the casserole along with the fish sauce, coconut milk, water, cilantro and Thai basil. Cover and cook for 2 minutes. Add sea scallops and cook for 3 more minutes. Add rockfish pieces to the pot, cover and cook for 3 minutes. Discard the lemongrass. Add the lime juice and oysters (cut oysters into bite-size pieces if necessary) and season the stew with more fish sauce and lime juice to taste. Garnish with the chopped cilantro and Thai basil and serve with lime wedges and a scoop of steamed jasmine rice.  Makes 6 servings

Categories: .Bayview School of Cooking!, Entrée | Leave a comment

Sometimes Simple is Best

LeanneI grew up in a family that went camping for a week twice every summer. We had a tent the size of a small meeting hall to accommodate the five to seven family members and friends involved. I watched my mom work hard to feed everyone.  I have wonderful memories, but when it came to camping with my own family, is it any wonder that I’ve been reluctant to fill my mother’s shoes?  Perhaps this is why “glamping” (glamour + camping) has caught my fancy.  My husband and I recently rented a decked-out vintage trailer that the company delivers to any park outside of Bend, Oregon.   Now, that’s my idea of camping!  Of course, I got carried away planning the food for this trip and we ended up abandoning some of the more elaborate meal ideas for simpler versions. My husband made a simple pasta dish that was just what I like and I wanted to share the recipe with you here.  I’m learning that it’s good to keep food preparation at a minimum while camping, even if it is “glamping!”

Fresh Fettuccine with Chorizo

2 ounces dry Spanish-style chorizo, sliced
1 garlic clove
2 tablespoons extra-virgin olive oil, divided
1 cup panko crumbs
9 ounces fresh fettuccine
Salt and freshly ground pepper to taste

Chop chorizo and garlic in a food processor (or finely chop by hand if camping).  Sauté mixture in 1 tablespoon olive oil until lightly browned.  Cook pasta until al dente and drain well.  While pasta cooks, add crumbs to chorizo and sauté until well toasted.  Right before serving, toss pasta with chorizo mixture and season with salt and pepper (Chorizo can be salty so taste before salting). A little finely chopped parsley would be nice on this as well. Serves 2 or 3 people

Categories: .Bayview School of Cooking!, Entrée, Pasta, Pork | Leave a comment

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