Thursday, February 12, 2015

Forkful Of Simplicity Cookbook.....: Chocolates, Red Wine and Broccoli Raab

Forkful Of Simplicity Cookbook.....: Chocolates, Red Wine and Broccoli Raab: Trust me on this one nothing says I love you like chocolates and  red wine  and garlicky broccoli raab. Not not all together of course but ...

Chocolates, Red Wine and Broccoli Raab

Trust me on this one nothing says I love you like chocolates and red wine and garlicky broccoli raab. Not not all together of course but when paired separately they are perfect. Chocolates and red wine are the classic and perfect match while red wine and broccoli raab creates a masterpiece of flavor.  The bitter broccoli raab paired with the peppery taste of the red wine and a dash of spicy garlic keeps anyone coming back for more.
It is too easy to make this dish and it will make your Valentine's heart, and tummy, flutter with happiness and since you will both be eating together the garlic breath will cancel itself out - trust me on that too!

So grab some simple ingredients, 2 bottles of red wine and a quality box of chocolates and enjoy the evening with the person (or people) you love the most and remember use love as the first ingredient...Happy Valentine's Day!

Red Roni, Red Roni, Red Wine Roni

***Roasted broccoli raab 
16 oz. short cut pasta
1/4 cup olive oil
1/4 cup red wine
1 tablespoon red pepper flakes
Grated Parmesan cheese

Bring a large pot of salted water to a boil and cook pasta according to package directions 
(for a little color add a healthy splash of wine to the cooking water for a purple tinged pasta) 
Meanwhile in a small pan heat the olive oil and red pepper flakes
Season with salt/pepper
Cook on high for 5-8 minutes on high heat
Add wine and cook on high
Strain hot seeds and toss with pasta and broccoli raab
Top with grated Parmesan cheese 

***Roasted Broccoli Raab 
2 Large Heads Broccoli Raab 
Cloves of Garlic (sliced thin)

Preheat the oven to 350 degrees 
Rinse and dry the top of the broccoli raab 
Carefully cut the broccoli raab above the twist tie and discard the bottom stems 
Separate the broccoli raab evenly among two non-stick cookie sheets
Sprinkle the garlic over the two pans of broccoli raab 
Season with salt/pepper 
Coat with olive oil and toss with your hands 
Place in oven for 15 minutes 
Remove from oven and re-season with a pinch of salt and toss 

Monday, February 2, 2015

Not So New England Shrimp Chowder

All this chatter about the Superbowl champions, the New England Patriots, puts me in the mood for what else...Chowder.  I love soup, that is no secret here, and I also love chowder. Chowder comes in all different types, New EnglandManhattanBermuda Fish Chowder, Southern Illinois Chowder, Corn Chowder and my newest favorite Shrimp Chowder!  My side kick chef found a recipe for this chowder and we decided to make it.  Of course we changed it a little to make it our own and what great changes we made to it.  It is so shrimpy, creamy and hearty.  It totally stands up to my favorite chowder at California Grill on Long Beach Island!  It is simple to make and it tastes even better the next day.  So whip out your soup bowls and dig in to some Chowder or Chowda!

Not So New England Chowder
2 tablespoons butter
2 stalks celery (chopped)
1 red onion (chopped)
1 green pepper (chopped)
2 tablespoons corn starch
16 oz. clam juice
2 cups water
2 teaspoons old bay seasoning
1 teaspoon fresh basil (chopped)  
1 1/2 lbs. shrimp (cleaned and devained)
12 oz. frozen corn
2 tablespoon capers

Heat butter in 4-6 quart Dutch oven
Add celery, onion and pepper stir and cook 5 minutes over medium heat
Stir in corn starch to coat
Add clam juice, water, old bay and basil
Bring to a boil
Reduce heat
Add shrimp, corn and capers
Cook 6 minutes till shrimp are pink
Remove from heat
Stir in marscapone cheese
Serve hot with grilled cheese sandwiches