Sweet Garlic & Basil Paperdalle with Roasted Tomatoes and Goat Cheese

 

In Tuscany, I learned all about the Italian (country of romance) philosophy of food made with love, and always by hand. It’s in that rooted connection with the ingredients, and the process that makes Italian cuisine some of the finest in the world — and also why their handmade pasta is so delicate, tender, and mouthwateringly irresistible. After you’ve had a taste of the fresh stuff, it’s almost impossible to go back to the boxed alternative. Though it takes a bit of pre-planned effort, the result is well worth it. Have fun with your food, its more delicious that way.

Chef’s note: Pasta dough needs to rest for at least one hour wrapped in plastic on the counter before rolling. Semolina (durum wheat flour) makes for really soft, elastic dough, but if you can’t find it regular AP flour will work just fine.

Sweet Garlic & Basil Paperdalle w/ Roasted Tomatoes and Goat Cheese

For Pasta
Ingredients:

  • 4 cloves garlic, roasted
  • 2 Tbs. fresh basil, finely chopped
  • 3/4 c. Flour, preferably semolina if available
  • 1/2 tsp. salt
  • 1 egg
  • 1 Tbs. good Extra Virgin Olive Oil
  • 1 Tbs. water

1. Pour the flour & salt into a neat pile On a clean counter or in a mixing bowl. With a fork, create a well in the flour pile, and crack the egg into it. Slowly begin to incorporate the flour into the egg. Once the mix has formed shaggy pieces, add the EVOO and water, and continue to gently incorporate the ingredients until you can form a loose dough ball.

2. Turn the dough ball out on to a lightly floured surface and begin to knead using the palm of your hand until dough is soft and smooth, about 8-10 min.

3. Wrap the dough in plastic wrap and set aside to rest for at least one hour.

4. Divide the dough into 4 sections. Roll out into thin sheets, until you can barely see your hand through the dough. Cut into 1-2″ strips. Toss the raw pasta dough in a little flour to keep from sticking, and cover while you prepare the rest of the Paperdalle.

5. Cook the pasta in boiling salted water for about 3-4 minutes until tender and cooked though. Toss the cooked pasta with a little olive oil, and portion onto serving plates.

For Topping
Ingredients:

  • 2 large heirloom tomatoes, rough chop
  • 1 shallot, minced
  • 1 Tbs. EVOO
  • 1/4 tsp. Salt
  • Goat cheese crumbles
  • Fresh basil

1. Preheat oven to 400 degrees F.

2. In a roasting pan, toss tomatoes, shallots, Evoo, & salt together. Roast at 400 degrees for 20 minutes.

3. To serve, top paperdalle with roasted tomatoes and goat cheese crumbles.

 

 

SHISO FRESH IS CHEF JESSICA ROY OF SHISO KITCHEN IN BOSTON, CONTRIBUTING EDITOR OF ‘YOUR PERSONAL CHEF’ FOR THE LOWELL SUN WHERE YOU CAN FIND THESE AND MORE RECIPES WEEKLY. FOLLOW ALONG ON SOCIAL MEDIA VIA @SHISOFRESH AND @SHISOKITCHEN

Chili Lime Shrimp with Thai Coconut Pan Noodles

Chili Lime Shrimp with Thai Coconut Pan Noodles is a recipe inspired by dreams of warmer weather. It’s a quick and super simple disht, and a healthy substitute for the greasy take-out version. If you’re yearning for a moment of temporary transport, or just looking for a snappy supper idea, head to the Asian aisle of the grocery store with this recipe in hand.

For added depth of flavor, I’ve used coconut oil, which is a high-heat cooking oil that infuses food with a subtle hint of the fruit and a layer of richness that you can’t achieve with most other cooking oils. If you can’t find coconut oil, then regular canola oil will suffice. Also, if you feel like firing up the BBQ, grilling the shrimp skewers would be a delicious alternative, you’ll just need to soak the skewers in water first, and also give your shrimp a little brush of oil before placing them on the grill.

Chili Lime Shrimp

  • 1 lb. colossal (U15) shrimp, peeled and deveined
  • 1 clove garlic, grated
  • 1 tsp. fresh ginger, grated
  • juice of 1 lime
  • ½ tsp. chili powder
  • ¼ tsp. salt
  • coconut or canola oil
  • pepper
  • 6-8” wooden skewers

1. Combine the shrimp, grated garlic and ginger, lime juice, chili powder, salt and a pinch of pepper in a bowl. Toss well to coat the shrimp thoroughly. Marinate for 30 minutes.

2. Skewer the shrimp, about 3-4 shrimp per skewer.

3. In a medium sauté pan, heat enough oil to coat the bottom of the pan. When the oil is hot, place a few skewers in the pan and cook for 2-3 minutes on each side. Serve over Thai Coconut Pan Noodles

Thai Coconut Pan Noodles

  • ½ lb. large rice noodles (the fat flat ones)
  • 1 clove ginger, grated
  • 2 tsp. ginger, grated
  • 1 bunch green onion, finely sliced whites & largely chop greens
  • 1 T. black vinegar (or rice vinegar)
  • 2 T. fish sauce
  • 2 T. soy sauce
  • 2 tsp. sugar
  • 1 can coconut milk
  • 1/3 c. water
  • juice of 1 lime
  • 1 c. bean sprouts
  • fresh Thai basil
  • coconut or canola oil

1. In a small sauce pan, heat enough oil to coat the bottom of the pan, and sweat garlic ginger, and the whites of the green onion.

2. Stir in vinegar, fish sauce, soy sauce, sugar, coconut milk and water. Allow to simmer, stirring occasionally, for 20-30 minutes to reduce sauce by about ½.

3. Cook noodles according to package directions, gently pat dry with a paper and set aside.

4. In a large sauté pan, heat enough oil to coat the bottom of the pan. When the oil is hot, toss together noodles, sauce and lime juice, and sauté for about a minute so that all the noodles are coated.

5. Serve with Chili Lime Shrimp, fresh bean sprouts, torn Thai basil, and remaining green onion greens.

Mediterranean Spinach Stromboli

Pizza’s ‘stuffy’ (hehe, sorry couldn’t resist) cousin seems to have become almost a lost art. It’s shameful, really, because this beautiful, savory turnover can be dressed up or down, and when stuffed with gooey cheeses and fresh ingredients is impossible to resist.

Ingredients:

  • 1 Tbs. olive oil
  • 1 small, or ½ large sweet yellow onion, diced
  • 2 cloves garlic, minced
  • 8 oz. fresh spinach
  • 1 cup marinara sauce
  • 1 Tsp. sugar
  • 3-5 slices smoked Provolone cheese
  • ¼ c. fresh shredded Parmesan or Romano cheese
  • 1 ball of pizza dough (fresh or frozen & thawed)
  • 1 egg
  • 1 Tbs. water
  • flour for counter surface

Method:

1. Whisk together egg with 1 Tbs. water, and set aside.

2. Preheat oven to 400° F.

3. Heat olive oil in a medium sauté pan over medium heat. Add onion and garlic, and sweat until translucent.

4. Add spinach, and incorporate with garlic and onions. Stir in marinara sauce, and add the sugar. Mix well, and allow to simmer for about 5 minutes. Remove from heat and set aside.

5. Roll out the pizza dough onto a lightly floured surface.

6. Layer 3 pieces of provolone cheese onto the center of the dough. Pile on the spinach and marinara mix and top with shredded cheese. Save any remaining spinach mix for later, it makes a great sauce for pasta!

7. Fold top and bottom dough edges up over the mixture first, followed by sides, creating a nice sealed package.

8. Brush egg wash over the top and sides of Stromboli.

9. Carefully transfer the Stromboli to a baking sheet coated with pan spray.

10. Bake at 400° F for 18-20 minutes, until crust is golden brown. To see if the dough has cooked through, insert a toothpick into the top of the Stromboli, where all of the dough layers are thickest. If toothpick comes out clean, it’s done. If there is dough residue on the toothpick, continue to bake until cooked through.

11. Cut into slices, sprinkle with a bit more shredded cheese and serve.

Chipotle Tomato Soup (with Cheddar Crouton & Fried Sage!)

Grilled Cheese and Tomato Soup is a classic piece of American comfort cuisine. Here’s a ‘grown up’ take on the soup that can be combined with a cheesy, melty sandwich on a chilly day, or served at your next dinner party in a crystal glass as a utensil free appetizer.

Ingredients:

Soup

  • 3 lb. tomatoes, roasted
  • 2 cloves roasted garlic (put cloves in tinfoil with a drizzle of olive oil. seal foil, and bake at 425 degrees for 20 minutes)
  • 1 clove raw garlic, chopped
  • 1 shallot, chopped
  • 2 Tbs chopped sage (about a palmful of leaves)
  • 1 chipotle pepper in adobo sauce (canned), chopped
  • 1 Tbs. butter
  • 1 Tbs. olive oil
  • 1/2 c. beer (I used an IPA)
  • 32 oz chicken or veggie stock
  • 2 tsp. sugar

*you will need a hand blender, food processor, or blender for this recipe

1. Using a large soup pot, bring 1 Tbs. butter and olive oil up to medium-high heat, until butter is melted. Add raw garlic with shallots and bring to a simmer. Add the chopped sage and chipotle pepper and continue to simmer for one minute.

2. Deglaze the pan with 1/2 cup of beer. Allow the alcohol to cook off for about 5 minutes, while scraping the bottom of the pan for all the ‘brown bits’ of flavor.

3. Add the roasted garlic and tomatoes to the pot, and stir until they are fully coated with the simmering mixture.

4. If you are using a hand blender: puree all ingredients in the pot while pouring in the chicken or veggie stock. Add the sugar, and give the soup one final blend until a smooth consistency is achieved. Bring soup to a simmer, and cover until you are ready serve.

4. If you are using a blender or food processor: once all the ingredients have been simmered together in the soup pot, transfer into the blender and puree until smooth. You may have to do this in 2-3 batches, and set aside puree in a large bowl. Once all ingredients have been pureed, transfer the puree back into the soup pot, and start to whisk in the chicken or veggie stock and sugar. Bring soup to a simmer, and cover until you are ready to serve.

Serve with a cheddar baked crouton topped with a piece of fried sage.

Cheddar Baked Crouton

1 small loaf crusty bread or baguette, sliced into 2-3 inch pieces

olive oil

1 cup shredded extra sharp cheddar

Arrange bread pieces on a baking sheet, and drizzle a small amount of olive oil over the top. Bake at 375 for 3-4 minutes. Remove from oven and flip the pieces over. Pile shredded cheese on top of each piece, and bake for 4-5 more minutes or until cheese is melted and edges are golden brown.

Fried Sage

2 Tbs Butter

10-15 fresh sage leaves

Melt butter In a sauté pan over medium-high heat. Add sage and saute until leaves have become crisp and brown (about 3 minutes). Set leaves aside on a paper towel until you are ready to serve the soup.