Wednesday, 21 March 2012
Dear friends spring has sprung! How exciting to look outside and be greeted with sunshine and warmth. The change of seasons always bring a smile to my face and put a hop back into my step. This is a good thing as the closer we come to being fully in spring the closer I am to opening up Highland Drive - Storehouse Butchery and Local Produce
Now I understand that my blogs have been few and far between in the last month. I have been spending much time with electricians, builders, sanders and equipment suppliers and unfortunately have had little time in the kitchen. As my heart yearns to be in front of the stove I am constantly reminding myself that soon I will be back in the heat of the kitchen where I belong.
Now, more than ever I crave the need to create new flavours, and miss passing on weekly recipes to you. So here we are have one to celebrate spring to make your smile, and pleasantly full.
Recipe: Shrimp Tossed in Walnut Arugula Pesto
1lb Clearwater Medium Size Shrimp Defrosted
2 Cups Arugula
2 Garlic Cloves
½ Lemon juice and zest
½ Cup Chopped Walnuts
½ Cup Olive Oil
¼ Cup Shredded Asiago Cheese
Salt and Pepper to Taste
1 Pint Cherry Tomatoes
In a blender add your arugula, whole garlic cloves, lemon juice and zest, walnuts, shredded asiago cheese. Blend until all has broken down and combined. Add in 1tsp of water while blending at the end to help gain a smoother consistency. Set aside.
Heat a pan on medium heat for 2 minutes with 1 tsp olive oil. Toss your shrimp in salt and pepper. Add shrimp to the heated pan and let the shrimp cook for 2 minutes on both sides. Then add in your pesto and whole cherry tomatoes toss together for 1 minute.
Serve with Pasta of your choice.
Keep in mind this pesto can also be eaten on salads, sandwiches, as a dip for vegetables, drizzled on potatoes, as a sauce for chicken. It's all up to you, but no matter what you do my friends please be sure to.....
Eat, drink and enjoy!!!
Friday, 9 March 2012
Hello darlings and a very Happy Friday to you! Here we are on our way into spring. What better way to celebrate the change in weather and longer days than a wonderful evening of cooking and baking with another local food lover and blog.
Last Saturday I did just this, and did the time in the kitchen ever feel nice. Lately with work between the shop and catering I have found little time to play around in the kitchen. Trying out new creations is what I love, and am always open to a new challenge. Especially when it comes to baking. So when my friend suggested we try to recreate this but on a much smaller scale I say whoooaaahhhh and YES. My friend has a love for icing and learning new piping techniques as well as pretty things.
I also suggested we pair food with our evening full of pastry fun. So in order to keep with the idea pairing with love I thought how about a dinner of Fresh stuffed Ravioli.
We started the evening by setting the kitchen alight with beautiful aromas of roasted tomatoes and onion. Always a staple in my homemade tomato sauces.
Then set to work on the cake batter. and of course the icing. A very important piece. She hand whipped the icing with more care than I would ever of had the patience for and in doing so created a velvety smooth piece of art. As she patiently made the icing I whipped up a lovely batch of ravioli stuffed with caramelized onions and mascarpone cheese. I love using mascarpone cheese especially paired with something as naturally sweet as caramelized onions. The texture is beautiful and soft in the mouth. Much nicer than ricotta.
The cake was beautiful, and the pasta yummy. It was indeed wonderful to indulge in both our passions for cooking and pastry. Sharing in culinary tips and tricks of the trade. I was thinking after the evening how I probably wouldn't have tried to make this cake without her suggestion. How wonderful to walk away from an evening full of good food, an amazing dessert and new icing ideas. Craving an adventure in the kitchen? Suddenly, I am!
Eat, drink and enjoy!!