Pan Seared Shrimp with Springy Sugar Snap Peas

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On Good Friday, instead of my classic pasta with shrimp, I seared the shrimp with sugar snap peas.  On Thursday, I bought two lbs. of plump sugar snap peas and one lb. of frozen (cleaned) uncooked shrimp.

Sugar Snap Peas:  eat pod and all – raw or cooked (great source of Vitamin C).  When you cook them, make sure you only cook for 1 to two minutes to keep it’s vibrant green color, crispy and sweet texture.

Place them in a colander and rinse in cold water.  Pat them dry with paper towels before you cook.

I like to stir fry with shrimp in my wok.  If you don’t have a wok, use a frying pan too.  Important to pat dry the snap peas with paper towels.  Why?  Whenever you have hot oil in a pan and a drop of water hits the oil,     hot oil splatters everywhere – be careful!

Begin with adding a drizzle of olive oil in the pan (medium-high).  Add the fresh or thawed clean (de-veined, shell removed) to the pan.  Sautee until the shrimp they turn pink (1-2 minutes). Add the plump sugar snap peas and cook for another 2 minutes.  Salt and black pepper to taste.

I like to add toasted sesame seeds, fresh basil and a drizzle of my favorite finishing oil from www.oilemporium.com

A few red chili flakes and ready to serve and seconds to devour!

a presto,

Maria

 

Penne and Roasted Tomatoes

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My sweet neighbor Arlene is hosting a party later today with three generations (kids, grand kids and great grand kids). I surprised her with my Penne with Roasted Tomatoes

I had leftover tomatoes from my ALA event on Monday and decided to roast the tomatoes. Another great way to prepare your favorite pasta and serve it buffet style and a nice compliment to your favorite meat or fish!

Prehead oven at 350 Degrees. Roast the tomatoes for thirty minutes.

I used approx. 4 cups of cherry tomatoes. Cut them in half and place in a bowl, add 4 cloves chopped garlic, drizzle with extra virgin olive oil. Add salt, pepper (to taste). Pinch of chili flakes (optional).

Place the tomatoes in a cookie sheet and drizzle a little more olive oil. Stir occassionally. Remove the tomatoes and let sit while you prepare your favorite pasta.

The hell with air fresheners…..you cannot beat this aroma of organic amore!

Add the tomatoes to your favorite pasta (I used penne) and garnish with fresh basil.

tip: cured black olives and capers add a nice option. My dish of pasta will have a few olives, capers and a pinch of chili flakes!

In my book “Breaking Bread in L’Aquila”, I have a delicious baked pasta with tomatoes and capers. Check it out www.foodandfate.com.

On another occasion, I slowed roasted the tomatoes for two hours and oven was set at 325 Degrees. This is a cross between oven roasted and dried with a sweeter savory taste.

Use your taste and time buds to judge !

Happy July 4th Weekend.

maria

Prepare

Summertime Appetizers!

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It’s time for summertime appetizers!

Here’s a fantastic appetizer that’s perfect to serve while we take a breaking bread break (say that 10 times)!

I featured Bruschetta and Caprese on a stick appetizers at the ALA yesterday in Washington, DC. The perfect flavors to get the party started! A few simple and fresh favorites: basil, tomatoe and mozzarella.

The prep and plating, compliments of the staff of chef angels led by my friends Executive Chef, John Huppman and Devon Capilli, Senior Banquet Chef (JW Marriott 1331 Pennsylvania Ave). I could not have pulled off the perfect event without them! Imagine 100 degree weather “shlepping fresh mozzarella” to ALA – we made it just in time or a disaster of 20 lbs. of melting mozzarella on the streets of Washington! A funny version of Mozzarella Busters!

A quick tip: Go out and buy yourself a pot of basil and keep it on your window cill – basil is low maintenace (watering the base once a week and lots of sun light).

I know my friends and supporters at my talk enjoyed the appetizers! Thanks to my friend Mara for taking the video and photos. We will be posting them shortly!

a presto,

maria

Garnishes: I Love’em

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Meet one of my tasty garnishes: the basil top hat

I believe that garnishes are an important component of your dishes. If it looks good, it already tastes good. I had so much fun prepping my dishes before the spotlight and using my creative touches in my book.

Here’s one. I call this creation my “basil top hat.” It’s a tasty garnish made from a fresh leaf of basil topped with roasted or sundried tomatoes. Be creative and “hats off” to my basil top hats!

More to come!