Pasta alla Norma

Pasta alla Norma is a classic Sicilian Pasta dish. It is made with tomatoes, eggplant, grated ricotta cheese and basil. Supposedly it is named after the opera Norma by Vincenzo Bellini. It is a satisfying weeknight meal that the whole family will love.

Most recipes call for frying the eggplant, but Cooks Illustrated cooks the eggplant in the microwave first in order to draw moisture from it and prevent it from soaking up too much of the oil. Genius.

Pasta a la Norma
from Cooks Illustrated

SERVES 4
We call for both regular and extra-virgin olive oil in this recipe. The higher smoke point of regular olive oil makes it best for browning the eggplant; extra-virgin olive oil stirred into the sauce before serving lends fruity flavor. If you don’t have regular olive oil, use vegetable oil. We prefer kosher salt in step 1 because it clings best to the eggplant. If using table salt, reduce the amount to ½ teaspoon. Ricotta salata is traditional, but French feta, Pecorino Romano, and Cotija (a firm, crumbly Mexican cheese) are acceptable substitutes; see “Ricotta Salata’s Understudies,” below. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen.

INGREDIENTS

1large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes
Kosher salt (see note)
3tablespoons olive oil (see note)
4medium garlic cloves, mined or pressed through garlic press (about 4 teaspoons)
2 anchovy fillets, minced (about 1 generous teaspoon)
1/4-1/2teaspoon red pepper flakes
1(28-ounce) can crushed tomatoes (see note)
1pound ziti, rigatoni, or penne
6tablespoons chopped fresh basil
1tablespoon extra-virgin olive oil
3ounces ricotta salata, shredded (about 1 cup) (we used Parmesan)

INSTRUCTIONS
1. Toss eggplant with 1 teaspoon salt in medium bowl. Line surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters; wipe out and reserve bowl. Microwave eggplant on high power, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly.

2. Transfer eggplant to now-empty bowl, drizzle with 1 tablespoon olive oil, and toss gently to coat; discard coffee filters and reserve plate. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add eggplant and distribute in even layer. Cook, stirring or tossing every 1½ to 2 minutes (more frequent stirring may cause eggplant pieces to break apart), until well browned and fully tender, about 10 minutes. Remove skillet from heat and transfer eggplant to now-empty plate and set aside.

3. Add remaining 1 tablespoon olive oil, garlic, anchovies, and pepper flakes to now-empty but still-hot skillet and cook using residual heat so garlic doesn’t burn, stirring constantly, until fragrant and garlic becomes pale golden, about 1 minute (if skillet is too cool to cook mixture, set it over medium heat). Add tomatoes, return skillet to burner over medium-high heat, and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.

4. Meanwhile, bring 4 quarts water to boil. Add pasta and 2 tablespoons salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

5. While pasta is cooking, return eggplant to skillet with tomatoes and gently stir to incorporate. Bring to simmer over medium heat and cook, stirring gently occasionally, until eggplant is heated through and flavors are blended, 3 to 5 minutes. Stir basil and extra-virgin olive oil into sauce; season to taste with salt. Add sauce to cooked pasta, adjusting consistency with reserved pasta cooking water so that sauce coats pasta. Serve immediately, sprinkled with ricotta salata.

Pasta and fried Zucchini Salad

Are you bored with your usual pasta salad recipes or looking for a fresh new idea? Try this pasta salad from Yotam Ottolenghi.
It is a light salad, perfect for the spring and summer. The pasta is combined with Zucchini, Edamame and an unusual combination of herbs.
Tossed with only a little olive oil and garnished with fresh and juicy Mozzarella this salad makes a great addition to a barbecue or a light lunch.

Pasta and Fried Zucchini Salad

 from Yotam Ottolenghi

Ingredients:

• 2/3 cup vegetable oil (I used  less )
• 3 medium zucchini, cut in 1/4 inch slices
• 1 1/2 T. red wine vinegar
• 3/4 cup frozen edamame
• 2 cups basil, coarsely shredded
• 1/4 cup parsley leaves
• 1/3 cup olive oil
• salt and pepper
• 9 oz. strozzapreti or penne pasta
• grated zest of one lemon
• 1 1/2 T. small capers
• 7 oz. fresh mozzarella, torn into chunks

Cooking Directions:

1. Cook the pasta until al dente. Drain and rinse with cold water.
2. Fry the zucchini in batches in the vegetable oil over medium heat until brown on each side (about 3 minutes per side). Remove to a paper towel to drain and then mix with the vinegar.
3. Blanch the edamame for 3 minutes in boiling water. Drain and rinse with cold water.  
4. Combine half the basil, all of the parsley and the olive oil in a food processor, adding salt and pepper to taste. Process until smooth. Make sure it is salty enough.
5. Combine the pasta, zucchini with vinegar, edamame, basil sauce, lemon zest, capers and mozzarella. Stir in the remaining basil and serve.

Greek Spinach and Feta Pie

Success! This is the first time that I worked with phyllo dough and it didn't break! It is also the first time that I actually thawed the dough as the packaging instructed (I thought I should mention that...) The recipe might look complicated, but it is not. Most of the time it takes to make this recipe is needed for brushing the dough layers with the melted butter. The filling could even be prepared a day in advance. It is a nice dish to bring to a party or potluck and can be served hot, warm or at room temperature.

Greed Spinach and Feta Pie (Spanakopita)
(from Cooks Illustrated)

Why this recipe works:
Microwaving, chopping, and then ridding mature fresh spinach of excess water gave our spanakopita recipe bold spinach flavor. To buffer the assertiveness of feta and to add textural contrast, we added Greek yogurt to the spanakopita recipe. We chose to bake our spanakopita on a baking sheet. Its sides were short enough to allow moisture to escape, crisping the phyllo dough’s bottom crust.

• Filling
• 2 (10-ounce) bags curly leaf spinach, rinsed
• ¼ cup water
• 12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
• ¾ cup whole-milk Greek yogurt 
• 4 medium scallions, sliced thin (about 1/2 cup)
• 2 large eggs, beaten
• ¼ cup minced fresh mint leaves
• 2 tablespoons minced fresh dill leaves
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground black pepper
• ¼ teaspoon table salt
• ⅛ teaspoon cayenne pepper
• 
  
• Phyllo Layers
• 7 tablespoons unsalted butter, melted
• ½ lb. (14 by 9-inch) phyllo, thawed overnight in the refrigerator
• 1 ½ ounces Pecorino Romano cheese, grated fine (about 3/4 cup)
• 2 teaspoons sesame seeds (optional)
• 
  

1.FOR THE FILLING: Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.)

2.FOR THE PHYLLO LAYERS: Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. (If your phyllo is bigger than 14 x 9 like mine was just cut it with a pizza cutter to the right size) Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).

3.Spread spinach mixture evenly over phyllo, leaving ¼-inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).

4.Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds (if using). Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.

Ricotta Tart

Think of a savory cheesecake, but much lighter and with Mediterranean flavors. This Ricotta Tart is great for lunch with a green salad, or as an appetizer. The crust needs to be baked beforehand so plan ahead. I also followed Yotam's recommendation and added goat cheese to the filling which gave it a nice, slightly sour flavor.

Ricotta Tart
(Yotam Ottolenghi)
6 - 8 servings

• 200 g/7 oz shortcrust pastry (I used the recipe below)
• 30 g/ 1 oz unsalted butter
• 3 tablespoons olive oil
• 2 medium onions, peeled and chopped
• 5 garlic cloves, peeled and chopped
• 3 eggs
• 2 yolks
• 500 g/ 17.6 oz ricotta
• 20 g/ 2 Tbsp chopped basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 200 g/ 7 oz sundried tomatoes (plus a little of their oil)
• 6 sprigs fresh thyme

1.Heat the oven to 170C/335F/gas mark 3. Roll out the pastry and cut out a circle that is just slightly larger than the base of a 24cm /9,5" spring-form cake tin. Place this inside the tin and refrigerate for 30 minutes. Cover with baking paper and baking beans, and bake blind for 15 minutes. Remove the beans and paper, and bake for another 10 minutes, or until the pastry is cooked through and golden. Remove from the oven and set aside to cool down.

2.Meanwhile, heat the butter and oil in a large frying pan over low-medium heat, then sauté the onions and four of the garlic cloves, stirring from time to time, for 20 minutes or so, until the onions are soft and sweet but haven't taken on any colour. Set aside to cool.

3.Whisk the eggs and yolks in a large mixing bowl, preferably with an electric mixer, until light and airy. Add the ricotta carefully and work just until it is well incorporated. Fold in the onion and garlic mix, basil, salt and pepper, then pour over the pastry and bake for 45-50 minutes, or until just set.

4.While the tart is in the oven, blitz the sundried tomatoes, the picked leaves of three thyme sprigs, the reserved chopped garlic, a pinch of salt and a few tablespoons of the tomato oil – you want a smooth paste. Spread this mix evenly over the top of the tart as it comes out of the oven, top with three whole thyme sprigs, then return to the oven for five minutes. Remove, leave to cool, and serve warmish or cold.

Shortcrust Pastry

150 g / 3.5 oz AP Flour

75 g/ 2.64 oz cold Butter, diced

30 ml/ 1oz Ice Water

Pinch of salt

Mix everything together quickly either with your fingers or with a food processor until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes. 

Bye, bye Summer Salads

Fall is almost here and before the tomato season is totally over you have to give one of these fresh salads a try. One of them has a very mediterranean touch to it with kapers, olives, lots of herbs and anchovies. I burned my vinegar reduction a little and didn't want to make it again, so I just drizzled some balsamic vinegar over the finished salad and I think it was as great as with the balsamic reduction.

The other salad has an Indian touch. Tomatoes are paired with pieces of juicy mango and the vinegraitte is spiced with coriander, clove powder, mango juice and lemon juice. These salads will really make you miss the summer...

MANGO AND BABY TOMATO SALAD

(Bal Arneson)

serves 4

• Dressing
• ¼ cup mango juice (I took orange juice)
• 3 tablespoons flaxseed oil or extra-virgin olive oil
• 1 tablespoon lemon juice
• Pinch coriander powder
• Pinch clove powder
• Pinch salt and freshly ground black pepper
• Salad
• 2 tablespoons minced fresh mint
• ¼ cup minced red onion
• 1 cup baby tomatoes (cherry or grape), cut in half
• 1 cup ripe mango chunks
• 1 tablespoon chopped fresh cilantro
• Pinch salt and freshly ground black pepper

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

ROMAN SUMMER SALAD

(Giada de Laurentis)

serves  4

• 1 cup balsamic vinegar
• 1 cup pitted green and black olives, halved
• ¼ cup chopped fresh parsley leaves
• 3 anchovy fillets, drained and chopped
• 2 tablespoons capers, rinsed and drained
• 1 garlic clove, thinly sliced
• 8 fresh basil leaves, shredded
• ½ teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 1 lb. vine-ripened tomatoes (about 3 tomatoes)

1.Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20       minutes. Set aside to cool.

2.Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

3.To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

Jamie Oliver's sexy Fig Salad

One of the first recipes I have ever made from Jamie Oliver is this salad. Ever since then, I make it when I can get a hold of fresh and juicy figs. It's a perfect summer dish, filling, yet light and so pretty. 

Fig Salad
(Jamie Oliver)

I love this salad. Apart from being a great combination, it always seems unbelievably effortless, which is the kind of recipe I like. The constant success of this is due to the common-sense marriage of salty Parma ham, milky buffalo mozzarella and sweet figs, which obviously need to be of a good quality. The best figs to use are Italian and the best time to buy them is June to August when they are in season. Greek figs are a good second-best and are in season from September to November. The best figs always seem to be those that are about to split their skins. Use green or black figs – it doesn’t really matter.

Yield : Serves 4
Ingredients

Salad:
4 figs
4 slices Parma ham or prosciutto
4 slices buffalo mozzarella
A handful green or purple basil, leaves picked

Honey and lemon juice dressing:
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon good honey
Sea salt and freshly ground black pepper
Directions

For the salad:

One thing I do is to criss-cross the figs but not quite to the bottom – 1 fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you’ll think, ‘Oooh, that looks nice, I think I’m quite clever...’ or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. All these little things really help to make a salad special. Simply place the figs in a dish, weave around 1 slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella, rip over some green or purple basil and drizzle everything with the honey and lemon juice dressing. As far as salads go, it’s pretty damn sexy.

For the honey and lemon juice dressing:

Mix everything together in a bowl and season to taste.

Notes
PS: It’s a good idea to have some spare bread on the table to mop up the juices – always a treat.

Watermelon and Tomato Gazpacho

Are you looking for a nice refreshment on a hot summer day that is even simpler than a gazpacho? This soup is a mix between a smoothie and soup. It is simply prepared in a blender and suprises with a flavorful mix of watermelon and tomato. Feel free to add tiny Olive Oil Croutons, slivered basil, mint, or
edible flowers as a garnish.

Watermelon and Tomato Soup
(adapted from The New Spanish Table from Anya from Bremzen)


4 cups cubed seedless watermelon, about 1 1/4 pounds
1 pound ripe tomatoes, seeded and chopped
2 to 3 tablespoons fresh lemon juice, to taste
1/4 cup fragrant extra-vergin olive oil, plus more for drizzling
1/2 cup chopped celery (2 ounces)
Salt and freshly ground pepper
Finely slivered basil, for garnish


Working in two batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Ladle the soup into pretty glasses, drizzle olive oil on top, and serve sprinkled with basil.

Yield: Four to six regular servings, or 8 to 12 aperitifs.

Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days.

Spanish Tapas - Tomato Bread and Chocolate Bread

CATALAN TOMATO BREAD

I have to tell you about this amazing snack that you eat in Catalunya all the time. A Catalan meal is unimaginable without a slice of bread rubbed with a tomato half and drizzled with good fruity olive oil. It is served in Spain as a breakfast, lunch, or dinner. It is called pan tostado con tomate or pa amb tomaquet and has almost achieved the status of a Catalan national dish.
Sometimes it is topped with anchovies, cheese or ham, so feel free to add this to the bread if you like.

Catalan Tomato Bread
(The New Spanish Table)

1 piece (9 to 10 inches long and at least 2 inches in diameter
dense, chewy baguette, cut in half lengthwise
Fragrant extra-virgin olive oil
2 fat garlic cloves (optional), cut in half
1 large ripe but firm tomato, cut in half crosswise
Coarse salt (kosher or sea)

1. Light the grill and preheat it to medium or preheat the broiler.

2. Brush the cut side of each baguette half very lighly with olive oil and rub it with garlic, if using.
Grill or broil the bread until golden, about 45 seconds, watching out that it doesn't burn around the edges.

3. When the bread is just cool enough to handle, rub the cut side of each half with the cut side of a tomato half, pressing down on the tomato to extract some of the pulp. Drizzle more olive oil over the bread and sprinkle it with salt. Cut each baguette in half on the diagonal into roughly 1 1/4 inch pieces and serve at once.
serves 4


CHOCOLATE TOSTADA WITH OLIVE OIL AND SALT

Catalan people love to mix sweet and salty flavors. I do too, and when I first tasted this incredible bread I was in chocolate heaven. Combining bread, melted dark chocolate, salt, and olive oil is a Catalan tradition and is fun and unusual.

Try it and see for yourself why the combination of these flavors is so irresistible. Serve it for breakfast, tea, or as a dessert

Chocolate Tostada with Olive Oil and Flaky Salt
Tostada de chocolate con aceite de olivia
(The New Spanish Table)
serves 4 - 6


5 to 6 ounces best-quality bittersweet chocolate (at least 70 % cacao), grated
1 piece (9 to 10 inces long and least 2 inches in diameter) dense, chewy baguette, cut in half lenghtwise
fragrant extra-virgin olive oil
Flaky sea salt, such as Maldon

1. Preheat the broiler.

2. Place the chocolate in the top of a double boiler and melt it over simmering water. (or do it in the microwave.

3. Brush the cut side of each baguette half very lightly with olive oil. Broil the bread until golden, watching out that it doesn't burn around the edges. (Alternatively, you can toast the bread.)

4. Spread the cut side of each baguette half with the melted chocolate, drizzle a little olive oil over the chocolate, and judiciously sprinkle it with salt. Cut each baguette half on the diagonal into roughly 1 1/4 inch pieces and serve at once.

Clams and Potatoes

This wonderfully flavored stew is a must for seafood lovers. Clams meet potatoes and two kinds of red peppers, and are served in a saffron flavored white wine-fish broth. The saffron contributes a pungent flavor and intense yellow color. The dish is finished with a tasty garlic-parsley mixture. Serve it with lots of rustic bread to soak up the lovely juices.


Saffron-flavored Clams and Potatoes
(The New Spanish Table)
serves 4 as a main dish

4 tablespoons extra-virgin olive oil
2 large garlic cloves, minced, plus 5 small whole garlic cloves
1/2 large white onion, finely chopped
1 Italian (frying) pepper, cored, seeded, and diced
2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dice
1 large, ripe tomato, cut in half and grated on a box grater, skin discarded
1 1/2 cups bottled clam juice (I used fish stock)
1 large pinch of saffron, pulverized in a mortar and steeped in 3 tablespoons very hot water
2 medium-sized roasted bell peppers, chopped (I took them out of a jar)
Coarse sea salt and freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
2 pounds small Manila clams, scrubbed well

1. Heat 3 tablespoons of the olive oil and the minced garlic in a heavy 4- to 5-quart pot over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the potatoes and cook, stirring, for 2 to 3 minutes. Add the tomato and continue cooking, stirring occasionally, until the juices thicken slightly, 5 minutes. Add the clam juice of fish broth or stock and enough water to cover the potatoes by 1/2 inch and bring to a boil, skimming. Stir in the saffron, the roasted peppers, and salt and black pepper to taste. Reduce the heat to low, cover the pot, and simmer until the potatoes are very soft but not quite falling apart, about 20 minues. Stir lighthly skim the mixture occasionally, adding a few tablespoons of water if necessary to maintain the level of liquid in the pot.

2. While the potatoes are cooking, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the 5 whole garlic cloves and cook until the garlic is golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the garlic to a mini food processor and add the parsley. Pulse until finely chopped, but not pureed.

3. Place the wine in a wide pot and bring to a boil over medium-high heat. Add 2 teaspoons of the parsley-mixture and the clams. Cover the pot and let the clams steam until they open, 4 to 7 minutes. Discard any unopened clams.

4. Stir the remaining parsley mixture into the potato mixture. Gently stir in the clams and their liquid, taking care not to crush the potatoes. Cook over medium heat until the flavors meld, 1 to 2 minutes. Spoon the stew into bowls and serve at once.

Fava Bean Summer Salad

Fava Beans are, despite their name, a member of the pea family and very popular in the Mediterranean cuisine. They are at their peak in July and have a lovely, nutty flavor, a slight bitterness and creamy texture. They are great steamed and served with olive oil, salt, lemon and parmesan. They can also be added to soups and pastas or ground into purees. Although they should be shelled and pealed before eating, there is no need to do this if you can find tiny Baby Fava Beans. Those are especially tender and are also sold frozen.

Fava Bean Summer Salad
serves 2 - 4


3 small onions
100 g bacon
300 g baby fava beans, fresh or frozen
3 tomatoes, roughly chopped
sherry or red wine vinegar
1 - 2 tablespoons olive oil
3 tablespoons chopped parsley
salt and freshly ground pepper

Peel and dice the onion. Dice the bacon into small pieces. If you are using fresh, regular sized Fava Beans, cook them in salted water until almost tender. Drain, peel and set aside. If you are using frozen Beans, prepare them as indicated on the package.

Heat very little of the olive oil in a pan. Add the bacon and fry on very low heat for approximately 4 minutes. Add the onions and let fry for another 6 to 8 minutes or until golden and crisp. Take the mixture out of the pan and put on paper towels.

Then add the beans to the same pan and let cook for a couple of minutes until the beans are tender.
Let cool slightly then add the tomatoes. Taste with the vinegar, a little olive oil and salt and pepper. Sprinkle with parsley and the onion mixture and serve warm or cold.

10-minute Couscous Salad

Couscous is a super fast grain to prepare and cook. This refined grain has a very neutral flavor making it ideal for salads.

A sweet and savory combination of couscous, dried cranberries, sugar snap peas and pine nuts makes this salad irresistible.  In addition, the combination of green, red and gold colors is really pretty. This dish is great to bring to a party, for a picnic or for lunch.

Couscous Salad

(serves 6)

100 g/ 3 oz pine nuts, toasted

250 g/ 8.8 oz sugar snap peas or frozen peas

200 g/ 7 oz instant couscous

100 g/ 3 oz dried cranberries

350 ml/ 1,5 cups water

40 g/ 1.4 oz parsley, minced

2 Tbsp lemon juice

3 Tbsp olive oil

Salt, Pepper

Wash and cut the sugar snap peas, put in a bowl. Add the couscous and the cranberries and mix. Bring the water to a boil and pour over the salad. Let stand 5 minutes. Add pine nuts, parsley, lemon juice and olive oil.

Season with salt and pepper.

Fideua - Toasted Spaghetti with Seafood

We love to spend our summer vacation in Spain and do it almost every year. I love the weather, the people, and especially the food in Spain. Last year I stumbled over the cookbook "The New Spanish Table" from Anya from Bremzen and was happy to learn that it contains recipes of all my favorite Spanish food. But it gets better. It is written for people who don't have access to Spanish ingredients and replaces it with ingredients easily found in local supermarkets.
One of the recipes I adore is Fideua. Fideua is a dish similar to a Paella but cooked with Pasta instead. The Pasta is toasted first and then finishs cooking in a flavorful broth on the stovetop.

Fideua

(The New Spanish table, Anya von Bremzen)

6 tablespoons extra-virgin olive oil

About 1 pound fideo noodles or thin spaghetti, broken into 2-inch length (it is easier to put them in a ziploc bag to brake them into pieces)

4 cups bottled clam juice diluted with 2 cups water (or 6 cups fish stock, or shrimp shell stock)

1 medium size pinch of saffron, pulverized in a mortar

2 tablespoons finely minced garlic

1 pound small shrimp, shelled

2 teaspoons sweet (not smoked) paprika

Sofregit (recipe follows)

3 tablespoons minced fresh flat-leaf parsley

12 to 16 jumbo shrimp, shelled and deveined

Lemon wedges, or serving

Optional: Allioli for serving

Quick Sofregit 

Make a quick sofregit by cooking 1 chopped medium-size onion and 4 cloves of crushed garlic in 2 tablespoons olive oil in the paella pan for 7 to 8 minutes. Add 1 large grated tomato and cook the sofregit until it is darkened and reduced, about 5 minutes

Fideua

1. Toast the noodles: Heat 3 tablespoons of the olive oil in a 15- or 16-inc paella pan or a very large skillet over medium heat. Add half the noodles and cook, stirring, until nicely browned, 4 to 5 minutes. Watch the noodles closely, as they tend to burn in not time. Using a slotted spoon, transfer the noodles to a large bowl, making sure none remain in the pan. Add 1 tablespoon of the olive oil to the pan and toast the remaining noodles in the same fashion, transferring them to the bowl when browned. Wipe the paella pan clean. (The noodles can also be toasted in a 425 F / 225 C oven without oil: Just spread them on tow large-rimmed baking sheets and toast them until nicely browned, stirring often, about 5 minutes.)

2. Place the shrimp stock in a medium-size saucepan and bring to a simmer. Add the saffron and keep at a simmer until ready to use.

3. Preheat the oven to 425 F.

4. Heat 1 tablespoon of the olive oil in the paella pan over medium-high heat. Add half of the garlic and stir until fragrant, about 30 seconds. Add the small shrimp and stir until they turn opaque, 1 to 2 minutes. Add the paprika and stir for a few seconds. Add the sofregit and cook until it is warmed through. Add the toasted noodles and stir to coat with the pan mixture. Pour in 3 cups of the simmering stock, keeping the remaining stock simmering. Set the paella pan over two burners and stir in the parsley. Reduce the heat to medium and cook, stirring occasionally, until most of the liquid has been absorbed and the noodles begin to soften,  about 5 minutes. Periodically move and rotate the pan so that the liquid boils evenly. Add another 2 cups of the stock and continue cooking in the same fashion until most of the liquid is absorbed and the noodles are cooks but a little al dente, another 5 to 6 minutes. If the liquid is absorbed too fast and the noodles are still hard, add some or all of the remaining 1 cup of stock. Transfer the paella pan to the oven and bake until the noodles are soft and the liquid in the pan is syrupy, 7 to 8 minutes.

5. While the noodles are baking, heat the remaining 1 tablespoon olive oil in a large skillet or wok over high heat. Stir-fry the jumbo shrimp, a few at a time, adding some of the remaining garlic to each batch, until bright pink and just cooked through, about 3 minutes per batch. Transfer the shrimp to a bowl and keep warm.

6. When the noodles are done, change the oven setting to broil. Pass the noodles under the broiler until the noodles on top are lightly toasted, 2 to 3 minutes. Let the noodles stand for 5 minutes. Arrange the jumbo shrimp decoratively over the noodles. Serve the dish straight from the pan, accompanied by lemon wedges and Allioli.

Serves 8 as a first course, 6 as a main course

Basic Allioli

2/3 cup extra virgin olive oil

1/3 cup peanut or canola oil

4 large garlic cloves, minced

2 large very fresh, organic, egg yolks

4 teaspoons fresh lemon juice, or to taste

coarse sea salt

Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks, and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon juice, if desired. Let stand at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems to thick, thin it out with a little water before using. 

Makes just over 1 cup