Gambas al Ajillo

An excursion to Di Bruno Bros. awakened a latent passion for this Spanish classic. For many years gambas al ajillo had been a personal favourite of mine at Dali Restaurant and Tapas Bar in Somerville, Massachusetts. The dish was such a delight that I never forwent ordering it--despite the effects of consuming large quantities of garlic--simply for social niceties. But now, left to our own devices many miles from Boston, we were guided in our 'at-home' version by the fine folks at Cooks Illustrated. Here's how we did it:

Ingredients:
14 cloves of garlic (2 minced, 4 sliced, and 8 sliced)
1 lb large shrimp, peeled and vein removed
6 Tbsp and 2 Tbsp olive oil
1 tsp kosher salt
1 bay leaf
3-5 crushed red chillies (and 1-3 whole for garnish)
1 tsp sherry vinegar or 2 tsp lemon juice
1 Tbsp fresh parsley

1. Place the 1 lb of shrimp, kosher salt, 2 Tbsp. olive oil, and 2 cloves of minced garlic in a bowl. Toss and let marinate for at least 30 minutes.
   
   
2. Gently cook 4 cloves of sliced garlic in 6 Tbsp of olive oil in a 12" skillet on medium low. When the slices are a light golden colour, remove them from the oil with a slotted spoon. This will infuse the oil with a sweet garlic flavour. Place the pan aside until the shrimp have finished marinating.
   
   
3. Slice the remaining 8 cloves of garlic and put them into the skillet on low heat with a bay leaf and the red chillies until the slices are tender, not brown. Increase the heat to medium low and add the shrimp. Cook until the oil bubbles gently (about 2 minutes) and then flip the shrimp over and cook for another 2 minutes. Then turn the heat up to high. Add the vinegar or lemon juice and the fresh parsley. Cook until boiling vigorously (15–20 seconds). Serve immediately.

*Do note that long after the shrimp are gone, the remaining oil and golden pieces of garlic are simply divine on a fresh piece of bread--have some on hand.

Summer Vegetable Pasta

Ok, ladies and gentlemen. I know what asparagus does to some of you, and I have the same problem. But I love it, and wouldn't give it up for the world.

This pasta is simple, so I won't adorn this post with a lot of photos, either.

Ingredients
3 cloves of garlic
1 red onion
Bunch of asparagus, bases cut off and cut into thirds.
1 bell pepper
3 or 4 tomatoes
Basil
Olive Oil
Sweet/Bell Pepper
Salt
Hard, Salty Italian Cheese (I usually use Parmesan, but for some reason the only Parm at the store today was $7.00 for a tiny piece. FroGro had some Pepato that was just as delicious and half the price of their Parmesan).
Pasta (I used orechiette)

Method
1. Mince garlic and chop onion, sautee until cooked but not brown.
2. Precook the asparagus for about 1:30 minute in the microwave, then add to the pan with the onion and garlic.
3. Start boiling water for pasta, and cut the bell pepper into bite-sized pieces.
4. Add the pepper to the pan, chop the tomatoes and basil.
5. Add olive oil if necessary.
6. When water is boiling, add pasta and cook. Orechietti take about 10 minutes.
7. After pasta has cooked, drain and add a bit of olive oil to keep pasta from sticking.
8. Turn down temperature in the frying pan and add tomatoes and basil, salt and pepper. Cook just slightly, for about three minutes.
9. Plate the pasta, then the sauce, and grate the cheese on top of it.

Marinated Caprese

For lunch today I made a variation on a Caprese Salad that normally consists of Mozzarella, Basil, Tomato, and Olive Oil arranged artfully on a plate in a sort of card-flipping-trick fashion.

This one, however, is a more eclectic version that Ben showed me how to make last summer; he in turn learned it from an old Italian grandma he lived with for a few months one summer. I love it, and not just because it has balsamic vinegar and onions which intensify the flavor, but because it keeps well for a number of days (in the fridge), and if you're very careful, the olive oil and vinegar and salt leech out liquid from the tomatoes and gain fragrance from the basil and onion, making a wonderful salad dressing that you can use after the cheese and tomatoes themselves are gone! For a packrat like me, the idea that part of a meal I make on Saturday could live until next Saturday makes me squeal with glee.

You'll need:

Plenty of fresh basil
Two small balls of mozzarella
Four or Five tomatoes, depending on size
One red onion
Balsamic Vinegar
Olive Oil
Salt and Pepper

The directions are simple. Cut everything up into similar-sized pieces (mixed food, like macaroni salads and stir-fries, are supposed to be more aesthetically pleasing when the ingredients have some sort of internal coherence or something. I don't know if this is really true, but it makes it a lot easier to eat, and that's what I like about it), drizzle on a good glog of olive oil and a helping of balsamic.

I know, I know. The "tender flavor" of mozzarella is supposed to be coddled and cared for rather than covered with loads of pepper and vinegar. "Bah!" I say! In this recipe, the delicateness doesn't so much disappear as it does put on a beautiful ball gown and go out dancing. In loads and loads of delicious Juice. Mmmm...

Green Bean Vinaigrette Salad

300 ml Red Wine Vinegar
50 ml Olive Oil
1 Large Red Onion
1 Bunch Shallots
1 lb Green Beans
Salt
Pepper

1. With skin still on the onion, wrap it in tin foil and bake at 450˚ for one hour.
2. While onion is baking, reduce vinegar to 150 ml.
3. Bring a pot of water to boil, and blanch cleaned and de-stemmed green beans for five to six minutes.
4. Add olive oil to reduced vinegar.
5. Chop shallots into small rings and add them to the vinegar-oil mixture.
6. Remove onion from oven. While still warm, peel and cut into large chunks. Place onion in vinegar and oil.
7. Let sit in fridge to cool for a while. When cool, add green beans.
8. Salt and pepper to taste. Chill overnight for the best flavor!