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Perfectly Poached Shrimp with Green Goddess Sauce

Perfectly Poached Shrimp with Green Goddess Sauce


Ingredients

Sauce

  • 1 cup (packed) chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped green onions (white and pale green parts only)
  • 3 tablespoons chopped fresh tarragon
  • 1 tablespoon rice vinegar

Shrimp

  • 3/4 cup coarse kosher salt
  • 4 pounds uncooked unpeeled jumbo shrimp (about 75)

Recipe Preparation

For sauce:

  • Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)

For shrimp:

  • Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.

  • Test-kitchen Tip: To peel the cooked shrimp while leaving the tail intact, begin by removing the legs. Then, holding the tail firmly between thumb and forefinger, pull off the shell. Using a small, sharp knife and starting just below the tail, make a shallow slit down the back of the shrimp to expose the black vein (some shrimp will not have one). Use tip of knife to remove the vein.

,Photos by Pornchai MittongtareReviews Section

    • 1/4 cup mayonnaise
    • 2 tablespoons purchased chili sauce
    • 1 tablespoon Dijon mustard
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon grated lemon peel
    • 4 cups mixed baby greens
    • 1 avocado, peeled, halved, pitted
    • 10 cooked peeled deveined extra-large shrimp
    • 1 green onion, finely chopped
    1. Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over sprinkle with green onion.

    11 Recipes to Mix and Match for a Surf and Turf Meal

    Do you like surf and turf? This classic seafood and red meat pairing is served in steakhouses throughout North America, as well as in the United Kingdom and Australia. No need for a fancy restaurant or complex recipe, we have a guide to put together a fantastic surf and turf dinner in your own kitchen.

    The origin of the term is unclear, though the earliest known citation stems from the Los Angeles Times in 1961. It’s long been a symbol of middle and upper-class Americana to pair steak and lobster, or some other variation.

    We think steak and lobster is great, but if you’re looking to prepare a surf and turf meal at home, we’ve compiled here recipes that are way more accessible.

    Here are a few surf and turf pairings we’d suggest:

    • Bacon-wrapped filet with pan-seared scallops
    • Garlic-crusted ribeye with Paleo salmon cakes
    • Tri-tip with chimichurri and pan-seared salmon with radish apple salad
    • 5-minute marinade NY Strip with seared scallops and bacon lemon cream sauce
    • One-pan filet mignon and veggies with salmon croquettes

    You’ll find all of these recipes, plus some side dish ideas, on the list below. You can, of course, mix and match these recipes however you see fit. Enjoy your surf and turf dinner!

    Salmon Croquettes with Remoulade

    Looking to add a crispy bite to your surf and turf meal? Skip the deep-fried shrimp and try these Salmon croquettes with remoulade.

    Flavor is built into every step of this recipe, from the white wine-poached salmon to the tarragon-packed batter. Don’t forget the tangy, creamy remoulade, made with capers, pickles, lemon juice, mayo, and more.

    All that layering of flavors makes for a bold bite, but these aren’t difficult to whip up. They’re ready in just 30 minutes.

    Seared Scallops with Bacon Lemon Cream Sauce

    The perfect, succulent appetizer to start your surf and turf meal, these seared scallops with bacon lemon cream sauce are deceptively simple to prepare.

    You’ll only need a handful of ingredients: sea scallops, bacon, lemon, cream, salt, pepper, and your preferred cooking fat.

    Simple to make as they may be, the pairing of juicy scallops, crisp bacon, and vibrant lemon cream sauce makes for a beautifully complex flavor profile. You won’t regret making these.

    Easy Butter-Poached Lobster

    Lobster is the perfect seafood to pair with a steak for a great surf and turf meal. This recipe is easy to follow, simple to make, and results in delicious, buttery lobster.

    The butter-poached lobster recipe uses ButcherBox lobster claw and knuckle meat and pairs perfectly with a filet mignon, NY strip steak, or ribeye.

    Pan-Seared Salmon with Green Goddess Dressing and Radish Apple Salad

    Salad course? Seafood? Kill two surf and turf birds with one stone with this pan-seared salmon with green goddess dressing and radish apple salad recipe.

    Crispy, sweet, and refreshing, this radish apple salad is delectable once dressed with a greens-packed dressing. We’re talking fresh tarragon, fresh parsley, and chives with a tangy yogurt base.

    The salmon is marinated with the same blend of herbs, making this dish a vibrant one to counteract the heartiness of steak.

    Simple Pan-Seared Scallops

    Sometimes, surf and turf doesn’t have to be a big affair. These simple pan-seared scallops add a bright seafood dish to your spread, with very little effort.

    To make these, simply season your scallops with salt and pepper and sear in your favorite high-temp cooking fat. For absolute, to-die-for richness, make a quick pan sauce with butter, garlic, ginger, Fresno pepper, lemon juice, and fresh parsley.

    Paleo Salmon Cakes

    You’ve had crab cakes, but if you haven’t yet whipped up these Paleo salmon cakes, the time is now.

    These cakes don’t rely on canned anything—they’re made with wild Alaskan sockeye salmon and are absolutely packed with flavor. You can thank the blend of red bell pepper, scallions, Paleo bread crumbs (or almond flour), mayo, and Dijon for that.

    These salmon cakes cook up quickly—they’re ready in 15 minutes flat. Once again, surf and turf doesn’t have to be hard.

    Tri-Tip with Poblano-Lime Chimichurri

    Need to feed a crowd, and still want to serve surf and turf? Opt for a larger beef roast, like this tri-tip with poblano-lime chimichurri.

    Lean and mild, tri-tip is perfectly complemented by a spicy, bold sauce like chimichurri. The vibrant green sauce pairs well with the seafood side of your meal, too.

    This tri-tip needs a little advance prep: Just remember to salt it and let it sit, uncovered, in the refrigerator overnight. From there, you’ll just sear and roast the cut.

    The chimichurri takes minutes to prepare: Just combine garlic, poblano pepper, cilantro, parsley, lime juice, olive oil, salt, and pepper. Pro tip: Make this one day ahead of time to let the flavors really meld.

    NY Strip with 5-Minute Marinade and Bruschetta Salad

    What’s more classic than NY strip steak and seafood? With this NY strip with 5-minute marinade and bruschetta salad recipe, you’ll get a delectable salad, too.

    The 5-minute marinade does double duty as the salad dressing. To make the easy marinade/dressing, combine balsamic vinegar, olive oil, Italian seasoning, chili flakes, garlic, lemon zest, salt, and pepper.

    Let the steaks marinate for 5 minutes, then quickly sear them and finish them off in the oven. The salad, with cherry tomatoes, mozzarella, and croutons, comes together just as fast.

    One-Pan Filet Mignon with Rosemary Brown Butter and Sautéed Veggies

    It wouldn’t be a surf and turf list without a couple of indulgent cuts, like filet mignon. We especially love this elegant one-pan filet mignon with rosemary brown butter and sauteed veggies.

    Made in just one pan, this dish maximizes flavor with each step. You’ll find brown butter and rosemary flavors the filet mignon and roasted carrots, while the sauteed Brussels sprouts and peas soak up some of that nutty, buttery goodness too.

    Bacon-Wrapped Filet with Buttermilk Smashed Potatoes and Mushroom Red Wine Sauce

    Ready for a seriously decadent meal? This bacon-wrapped filet with buttermilk smashed potatoes and mushroom red wine sauce recipe is perfect for a date night in.

    Tender filet gets wrapped with smoky bacon, served atop creamy smashed potatoes (with way more texture than their mashed counterpart). Drizzle the whole thing with a rich mushroom and red wine pan sauce.

    If you’d like to continue the theme of indulgence, pair this with a scallop recipe from this list. Lighten things up with the pan-seared salmon and radish apple salad.

    Garlic Crusted Ribeye with Smoky Hazelnut Scalloped Potatoes

    Have you tasted a delicious steak encrusted in garlic? This garlic crusted ribeye with smoke hazelnut scalloped potatoes recipe will make you a convert.

    All you need is garlic, ghee, olive oil, salt, pepper, and some ribeye steaks. You’ll first roast your garlic, turning it into an intensely flavorful paste for the steaks. That’s all it takes to build bold garlicky notes with a hint of sweetness.

    Don’t skip the smoky hazelnut scalloped potatoes, which are complete with Yukon gold potatoes, pancetta, and hazelnuts.


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    Cauliflower and potatoes star alongside cumin-spiced Jeera Basmati Rice in this easy and delicious Indian recipe.

    A classic dish for the perfect break from your hectic schedule. Super easy and delicious, cook this quick vegetable fried rice with Royal Basmati Rice and forget about the take-out.

    A zesty treat for all! Cook this Cilantro Lime Rice with our premium Royal Jasmine Rice.

    The perfect remedy from the chill weather, make this creamy delight a hearty meal by adding a cup of Royal Basmati Rice.

    Served warm or cold, this shrimp & pesto rice salad dish is packed with flavor and promises to spice up your weeknight meals!

    This brown basmati and cauilflower bake belongs on every fall table, from Thanksgiving and beyond!

    Turn a cheesy broccoli and rice casserole into a quick snack with our Rice and Cheddar Broccoli Bites. All you need is Royal Basmati rice and a few easy fridge essentials to quickly whip up a batch of these.

    Just 1 tablespoon of soy sauce and rice vinegar gives RoyalⓇ Jasmine Rice that perfect sushi rice tanginess! Enjoy it rolled up with avocado, cucumber, cabbage and cilantro for the perfect veggie-filled snack.

    Golden, spiced and pan-fried eggplant tops our Indian flavored Jasmine Rice in a warming vegetarian dinner recipe.

    Warm up on a chilly day with a taste of the tropics. Our Coconut Rice with Satay Shrimp is delicious, with plenty of coconut-y goodness stirred into warm, aromatic Jasmine Rice.

    Don’t forget the good olive oil when you cook up our take on spanakorizo: Basmati rice cooked up with plenty of spinach, lemon and dill.

    Tots and pizza don’t have to be kid food. Go ahead and bake up a batch of these crispy and cheesy Pizza Rice tots for a party, for your kids or just for yourself!

    A slow cooker is our secret weapon to ensure sweet, savory and tender chicken. Pair that with Royal Basmati Rice, which cooks up tender and delicious every time, and you have an easy, fool-proof dinner.

    Add some kick to your breakfast menu with our fried rice waffles! Toasted sesame oil and soy sauce add a depth of flavor to savory waffles that we’ve topped with a fried egg and sriracha hot sauce.

    Rice becomes part of a deliciously indulgent treat when you combine it with vanilla, raspberries and a sprinkling of dark chocolate! Bust out the ice cream maker and get churning!

    Two quick steps is all it takes to prepare a fresh and healthy Greek inspired rice salad.

    Not a tomato fan? Not to worry! Basmati Rice can find a place on your plate on taco night with this delicious and simple corn and poblano pepper recipe instead. A garnishing of cotija chese or queso fresco adds a creamy, tangy kick.

    Looking for a healthy and filling meal? This basmati rice salad will be your go-to dish, every time.

    Spicy, zesty and tangy, too! The puliyogare is a delight for your tastebuds.

    Whip up this super simple egg and rice bowl in an instant. The best part? It’s so versatile that you can add your own mix of veggies, sauces and seasonings to make it your own!

    The delicious aroma of Basmati Rice finds a perfect partner in the sweet scent of dill. This dill pilaf is so simple to make and delicious, too! Try it for dinner tonight!

    Don’t let your leftover rice go to waste! Make this simple and flavorful side for dinner tonight with your favorite grilled meat or veggie curry.

    Wondering what to do with all your leftover rice? Make this cheesy delight that everyone will love.

    These savory cutlets are just what you need for a dinner time treat for your family. They’re a great way to use up leftover rice, too!

    Treat your friends and family to a creamy, soul-satisfying dessert with our almond and rice phirnee.

    Modaks are believed to be lord Ganesha’s favorite food. Make these sweet coconut-jaggery dumplings at home with our RoyalⓇ Basmati Rice

    Royal presents healthy, rice-based snacking! This rice cracker recipe yields about 75 delicious, crispy crackers that combine fragrant RoyalⓇ Jasmine Rice with healthy seeds like quinoa, chia and flax.

    Onigiri rice balls are a staple of a bento lunch box, so why not try making a few with RoyalⓇ Basmati Rice? These cute panda shaped onigiri are filled with salmon, but sour plums, tuna salad or pickled vegetables make equally delicious stuffings.

    Plain rice pudding gets a tropical, flavorful makeover with a Matcha Coconut Rice Pudding. Basmati rice is cooked until creamy in sweet coconut milk and matcha powder (made from green tea leaves) adds an extra burst of natural flavor.

    A quick take on a traditional biryani using our RoyalⓇ Authentic Adventures Indian-Style Basmati Rice will bring the flavors of India to your dinner table when you’re running short on time!

    Bring the flavors of Thailand to your next BBQ with a fresh and easy-to-make-ahead Thai Coconut Rice Salad! Crunchy cabbage, fresh cucumber, cashews and a sweet and spicy peanut dressing are sure to cool and satisfy.

    Toasting Royal Basmati Rice with onion and chicken stock creates a delicious bed of rice pilaf for our One-Pot Provençal Chicken.

    Cool down with a delicious tropical treat. Mango Lassi pudding pops combine lassi, a delicious southeast asian drink, with Royal Basmati rice pudding to make a chocolate-dipped dessert that’s cool and refreshing.

    Royal’s changing up your Taco Tuesdays by giving chicken tacos an Asian twist! Toss Royal Basmati Rice with soy, ginger and garlic and roll it up in a tortilla with crisp veggies and marinated chicken for a quick and easy meal.

    A Chopped Cobb Rice Salad is sure to satisfy on a warm summer day, whether it’s as a full meal or a delicious picnic table side.

    Add Royal to your meal prep routine with these vegetarian Green Goddess Bowls. They pack up perfect for lunch and can be prepared in advance for the busy week ahead!

    Beets? In a burger? Royal’s Red Beets and Brown Basmati Rice burger takes a grilling favorite and makes it not just vegetarian, but deliciously adventurous. Combine with a tzatziki sauce and microgreens for a healthy, meatless meal.

    A delicious dinner with South American flair is ready in no-time with a marinated skirt steak on a bed of Royal Authentic Adventures Argentinian Basmati Rice!

    Chef Chauhan has embraced southern soul food at her restaurant in Nashville, Tennessee, and no dish shows this better than her Hot Chicken and Royal Basmati Rice Waffle. Top this delicious take on a southern favorite with mango ginger butter and pink peppercorn syrup for a sweet and spicy treat.

    Rice flour made from Royal Basmati Rice gives Chef Chauhan’s chicken katsu a light and extra-crispy coating. Sandwich that between “buns” made from pressed basmati rice and add a delicious spicy tonkatsu aioli for an adventurous new sandwich!

    People are often daunted by the thought of cooking rice. In fact, it is easy and you don’t need a rice cooker. This basic method is the foundation of many of our recipes a simple way of making white Basmati or Jasmine rice. Follow the recipe and you will have fluffy, delicious rice every time. [&hellip]

    Clarified butter is used in both French and Indian cooking and is highly nutritious, flavorful and aromatic. This recipe is needed for our One Hour Chicken Biryani but you can use also clarified butter in place of your regular cooking oil. It has a higher smoke point than butter and does not go rancid easily. [&hellip]

    This colorful dish delivers fresh flavor and elegant presentation in just a few simple steps. Chef Chauhan’s beautiful layers of Basmati Rice and fresh roasted beets are best when plated with a boondi raita and rosemary beet chips fresh from the oven for a complete meal perfect for any occasion.

    Phirnee is an Indian pudding made from ground rice, milk and sugar. Chef Chauhan has taken this simple yet rich comfort food, dipped it in dark chocolate and transformed it into an elegant truffle.

    Did you know you can make a delicious risotto using fragrant, long grain Royal Basmati Rice? You can! The nutty aroma of Royal Basmati Rice, morel mushrooms, saffron and plenty of parmesan cheese come together in this colorful dish full of rich flavor.

    Nasi Goreng, an Indonesian breakfast staple used to breathe new life into day-old rice, gets a new twist from Chef Chauhan. Panch puran spices add an Indian flavor to sweet soy sauce and fresh, seasonal vegetables.

    Saffron-infused Royal® Basmati Rice is tossed with kale, almonds and pomegranate seeds for a crunchy and refreshing salad that gets a spicy kick with the addition of watermelon radish and Chef Chauhan’s special mustard vinaigrette.

    This rice is both delicious and simple to make. The tangy cheese pairs beautifully with the nutty rice and crunchy pine nuts, giving this dish the fresh flavors of the Mediterranean. Add a fresh salad, greens, or asparagus and you’ve got a complete dinner.

    Traditionally made with tomato paste and garlic salt, our version of Mexico’s go-to rice dish uses ripe Roma tomatoes and fresh garlic, with whole cumin seed for added flavor.

    A classic recipe, Biryani is a sumptuous dish of rice layered with lamb (or chicken), caramelized onions, saffron, herbs and clarified butter. It takes hours to cook, so it’s traditionally prepared with great love and care for weddings and other special occasions. This simple recipe brings traditional biryani flavor while cutting down on the work. [&hellip]

    With this quick and nourishing breakfast cereal, each family member can have fun personalizing their breakfast with healthy (or just plain delicious) toppings like berries, slivered almonds, maple syrup or brown sugar.

    This quick and easy rice dish blends essential carbs and proteins for a satisfying lunch or snack that’s reminiscent of Mediterranean cuisine. It can be made with fresh or leftover rice.

    Chinese food has grown in popularity over the years, and it’s simple to make your own quick stir-fried rice at home with this recipe. To change it up, vary the vegetables (try bok choy or spinach) or add any meat you like.

    Calling this lovely dessert a simple pudding would be an understatement. It is light yet decadent, great after a weeknight supper and fancy enough for a dinner party. Serve the kheer hot or cold, topped with shaved chocolate, slivered almonds, fresh raspberries and thinly sliced strawberries.

    Butternut squash risotto is perfect on a cold fall or winter night. The rich sweetness of the butternut squash pairs beautifully with red wine, which turns the Arborio a lovely warm shade of purple-orange. The finished dish should have a softness with a coating of sauce around it. The vegetables are cooked and the rice [&hellip]

    This is a great way to use leftover rice. When leftover rice is refrigerated overnight, chemical reactions take place inside the grain that makes it dryer and gives it a unique flavor perfect for this Indian comfort food.

    This delicious combination of chicken and green vegetables tops our beautifully colored and textured wild rice-quinoa blend. This blends combines two rice varieties with an ancient American grain, quinoa, that is also gluten-free and high in protein.

    Thailand is famous for its aromatic cuisine — so when you’re making Thai for dinner, pair it with our equally aromatic Royal® Jasmine rice. Cucumbers & bell pepper in rice wine vinegar make a delicious accompaniment.

    This simple One Hour Vegetable Biryani delivers big on flavor and it has also been streamlined from the traditional method, to reduce effort. Rich farmer’s cheese and meaty vegetables like potato and sweet potato are cooked together with yogurt and aromatic spices, the same way a biryani’s meat or chicken would be prepared. Try it [&hellip]

    This dish is a great appetizer, lunch or dinner dish for vegetarians and meat eaters alike. Use small mushrooms to make appetizer portions, medium sized ones for a light lunch side and large ones for a heavier meal.

    Get cooking with this fast and easy weeknight dinner idea! Combine fragrant Basmati Rice with your favorite veggies (we like red bell peppers, peas and carrots, but the sky’s the limit!) and alfredo sauce for a casserole treat that’s sure to please even the pickiest of eaters.


    Soupe a l’oignon gratinee

    Ciabatta bread is piled with mustard greens, cheese and roasted red peppers.
    Recipe: Green panini with roasted peppers and Gruyere cheese

    (Ricardo DeAratanha / Los Angeles Times)

    (Bob Chamberlin / Los Angeles Times)

    (Bob Chamberlin / Los Angeles Times)

    (Lawrence K. Ho / Los Angeles Times)

    (Mark Boster / Los Angeles Times)

    If you’re looking for a fast yet filling dish, pasta is always a great option. The noodles act as a blank canvas, ready to work with almost any flavor combinations you wish to add, whether rich sausage and broccoli, fresh herbs or a creamy sauce studded with bits of cheese. Or use these recipes as inspiration and create your own dish.

    Pasta with Italian sausage and broccoli: This recipe, from Food editor Russ Parsons, is a simple combination of broccoli, fresh Italian sausage and dried pasta. Serve with a shaving of pecorino Romano.

    Angel hair pasta with fresh shiso-herb mix: A wonderfully aromatic herb with a bit of a bite, shiso is part of the mint and basil family. For a bright and simple dish, pair shiso with fresh lemon zest, parsley, chives and basil and toss with angel hair pasta. Serve the dish on its own for a vegetarian option, or top with a grilled fillet of salmon or other fish.

    Pennette with pistachios and Gorgonzola:Get a pot of water going on the stove, and cook the pasta. While the pasta is cooking, throw together a quick cream sauce with leeks and chunks of Gorgonzola cheese. Toss in coarsely chopped pistachios for extra crunch and color, and toss with the pasta. The whole dish comes together in minutes.

    You can find the recipes below.

    For more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight! page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]

    PASTA WITH ITALIAN SAUSAGE AND BROCCOLI

    Total time: 25 minutes | Serves 6

    1 head broccoli (about 3/4 pound)
    2 links fresh Italian sausage ( 1/4 to 1/2 pound)
    2 tablespoons olive oil
    4 cloves garlic, minced
    1/2 teaspoon red pepper flakes
    1 pound dried short pasta, such as fusilli, penne, or ziti or long dried pasta such as spaghetti
    Salt, pepper
    1 ounce pecorino Romano cheese

    1. Bring a large pot of liberally salted water to a boil. While the water is heating, clean the broccoli: Separate the florets from the stems and set them aside. Remove the tough peel of the stems with a paring knife or vegetable peeler, then cut the stems into half-inch cubes. Remove the casings from the sausage.

    2. Warm the olive oil in a large skillet over medium-low heat and crumble the sausage meat into the oil, flattening each piece slightly so it will brown better. Cook until the sausage browns and crisps. Add the garlic and red pepper flakes and cook until the garlic turns pale brown, about 5 minutes. Do not let the garlic scorch if it begins to brown, remove the pan from the heat.

    3. Add the pasta and the diced broccoli stems to the boiling water and cook 6 to 7 minutes. Add the broccoli florets and cook until the pasta is tender, about 10 minutes total. Scoop out the pasta and broccoli and drain keep the water at a boil.

    4. Place the skillet over high heat and add the drained broccoli and pasta to the sausage and garlic. Add one-half cup boiling water from the pasta pot. Cook, stirring frequently, until the water mostly boils away, about 1 1/2 to 2 minutes. Season to taste with salt and a good grinding of black pepper.

    5. Divide the pasta evenly among 6 warmed pasta plates and shave pecorino Romano over the top with a vegetable peeler.

    Each serving: 406 calories 15 grams protein 62 grams carbohydrates 4 grams fiber 11 grams fat 3 grams saturated fat 12 mg. cholesterol 263 mg. sodium.

    ANGEL HAIR PASTA WITH FRESH SHISO-HERB MIX

    Total time: 25 minutes | Serves 4

    Note: From Donna Deane. Serve this pasta with grilled fillet of salmon or other fish.

    4 ounces angel hair pasta
    1 tablespoon best-quality olive oil
    1 teaspoon grated lemon zest
    Salt
    Freshly ground black pepper
    1 cup loosely packed torn shiso leaves
    1/3 cup snipped chives (1/2-inch pieces)
    1/3 cup loosely packed torn parsley leaves
    1/3 cup loosely packed torn basil leaves

    1. Bring a large pot of salted water to boil (the water should be as salty as the sea). Add the pasta and cook just to al dente, about 3 minutes, or according to package directions.

    2. Drain the pasta in a colander, reserving one-half cup of the cooking liquid. Place the pasta in a large serving bowl. Toss the pasta with the olive oil, lemon zest and salt and pepper to taste.

    3. Add the shiso, chives, parsley and basil and toss to distribute evenly. Add the cooking liquid to moisten the pasta as needed. Season to taste with salt and pepper. Serve immediately.

    Each serving: 142 calories 4 grams protein 22 grams carbohydrates 2 grams fiber 4 grams fat 1 gram saturated fat 0 cholesterol 6 mg. sodium.

    PENNETTE WITH PISTACHIOS AND GORGONZOLA

    Total time: 25 minutes | Serves 8

    Coarse sea salt
    3/4 pound pennette pasta
    1 1/2 tablespoons unsalted butter
    2 leeks, white part only, washed well and very thinly sliced
    3/4 cup heavy cream
    6 ounces Gorgonzola, cut into pieces
    1/2 cup shelled salted pistachios, coarsely chopped
    Freshly ground white pepper
    Freshly grated Parmigiano-Reggiano

    1. Bring a large pot of salted water to a rolling boil. Cook the pennette according to the package directions until al dente.

    2. While the pasta cooks, melt the butter in a large deep skillet over medium heat. Add the leeks and a dash of sea salt and cook, stirring, until very soft, about 4 minutes. Add the cream and heat to a simmer.

    3. Drain the cooked pasta well in a colander and immediately turn it out into the skillet with the leek mixture. Add the Gorgonzola and toss until coated. Add the pistachios and salt and pepper to taste. Continue stirring until well mixed. Serve at once, with freshly grated Parmigiano-Reggiano, if desired.

    Each serving: 386 calories 13 grams protein 38 grams carbohydrates 2 grams fiber 21 grams fat 11 grams saturated fat 59 mg. cholesterol 261 mg. sodium.

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    Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

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    Green Goddess Salad

    I just spent a lovely four days in Park City, Utah enjoying the clean air and the peace and quiet (outdoors, of course indoors I have my three kids and two of their friends, so no peace and quiet in the house from noon ’til midnight.) There are no televisions and I insist that the kids leave the phones in their bedrooms so we can hike and dine without the ping of 6 iPhones. Heaven.

    Of course, with travel comes a deviation from eating the way I like to eat. I consumed a little too much guacamole and chips a little too late at night, and then someone tried to torture me by buying a container of Justin’s Chocolate Hazelnut Butter. I had mentioned it was like a more healthful Nutella, not that it was actually healthful. By the end, I missed my juicer and my garden and all I wanted to eat were salads and vegetables. In fact, I was craving this Green Goddess Salad while I was on the plane home.

    No, I didn’t name this dressing after you. The original Green Goddess dressing was created at San Francisco’s Palace Hotel in the 1920’s, for the English actor George Arliss. Arliss was staying at the hotel and dined there every evening before he performed in a play called “The Green Goddess.” There are so many variations on this dressing, the base of which is usually mayonnaise, sour cream and tarragon — the only herb I don’t like. Can we still be friends? So considering I am using none of the above, I don’t know if I can actually call it a Green Goddess dressing. One day last summer, I tried to clean out some little bits of herbs that were lingering and blended them into my own version of the dressing and we all loved it. So feel free to adjust the recipe according to whatever herbs you have on hand, even if it’s tarragon. The kids think it tastes a little like ranch dressing. So I made more the next day and used it as a dip for raw vegetables.

    Green Goddess is a creamy dressing that’s a nice break from traditional vinaigrettes, and one that works well with crisp and sturdy lettuces. There are dozens of ways to enjoy this salad, even as a main course, since so many things work well with the dressing. Here I used tomatoes and radishes, which are both perfectly obvious, but you can add hard boiled eggs, shrimp, poached chicken, cucumber, avocado, and/or corn. One day I took a few beefy tomatoes from the garden, sliced them up and drizzled this over. Whatever you do, don’t leave out the anchovy paste — it really adds a little salty something and doesn’t taste at all fishy. Your kids and your picky spouse don’t need to know it’s in there. In fact, they don’t need to know anything other than you made up your own Ranch dressing.


    Shrimp Salad with Red Goddess Dressing

    We all know that cooking your food at home is better for your health and wallet. When people say they don’t have time to cook dinner by the time they come home, I usually ask them how long it actually takes to mix lettuce, cucumbers and tomatoes with feta and olives. It actually takes less time than to order a take-out or delivery. You don’t have to come up with crazy recipes, it can be simple as 1-2-3, and in the end you have a fresh, healthy and low-cal dinner in minutes.

    When I buy groceries for the week I always grab 1-2 packs of baby spinach, kale or arugula. This is a good base for so many salad recipes. Add other vegetables like avocados, tomatoes, cucumbers, bell peppers and throw in protein such as feta cheese, chicken breast, shrimp, nut, tofu, sausage. Top with your favorite dressing or simple drizzle with olive oil and balsamic. Voila, you have a nutritious and healthy dinner. If you have any leftovers after dinner, put them in the fridge and eat in the morning with a boiled or poached egg on top. So simple!

    So, let’s bring it on. Tonight is a #saladnight This salad is I would say for Level 2 “home chefs”, requires a bit more time to prep the dressing, but nonetheless it’s only 30 min of cooking. Avocados, greens and shrimp make it a perfectly balanced meal (check the nutrition label below) and oh god! this is delicious. Fresh dressing with bell peppers and lemon juice adds a refreshing and subtly spicy notes (hence jalapeno).

    One last tip before we get to the recipe is how to buy the right shrimp. Please try to buy local, ideally wild caught. Avoid at all cost shrimp from Thailand, China, Vietnam, etc. This one is no good for you. It usually contains so many chemicals, that it doesn’t make any sense to eat it. Add here horrible conditions in which the shellfish is farmed and slave labor that is known to be used there. If you are in the U.S. opt our for a local wild caught pink or white shrimp from Florida, organic farm-raised. Local farm are highly regulated, and it’s a safer choice. The price usually is comparable. Since I live in Florida I always buy local pink or white uncooked shrimp.

    I recommend reading “Real food, fake food” by Larry Olmsted to learn more on how to buy healthy and safe shellfish and many more.

    After all we are what we eat, and nowadays it is more like – we are what our food eats. Stay healthy and enjoy the recipe!


    High Cotton

    If top-shelf cocktails and free-range Green Grocer Farms eggs aren’t enticing enough to get you in the door, High Cotton adds soothing jazz to seal the deal for a very special Sunday brunch.

    Crisp service, rewarding food, and good music are the perfect excuses to laze away the morning at this casually elegant Maverick Southern Kitchens property. Presiding over the kitchen is chef de cuisine Ramon Taimanglo, a Johnson & Wales University grad who worked under Slightly North of Broad chef Frank Lee developing a culinary style that reflects the group’s signature locally sourced, seasonal, Lowcountry-inspired cuisine.

    Eager to enjoy a relaxing Sunday morning, we recently arrived at High Cotton just as brunch began, finding the early crowd already there. Instead of the main dining room with its lofty ceilings and flood of sunshine, we were seated in a smaller, more intimate room with elegant furnishings and the option for quieter conversation.
    Our first encounter: signature house Bloody Marys, hot and spicy with white and black pepper, cayenne, and smoked paprika served with dilly bean and fresh lemon garnish. The bartender was having fun with other concoctions, including a Charleston cocktail with Firefly sweet tea vodka, Madeira, lemonade, and mint-infused simple syrup and the Dry Cotton martini made with Maverick vodka or Tanqueray gin and served extra dry, up, with blue-cheese stuffed olives.

    On the menu, which celebrates local purveyors—prominently listing all farmers and sources by location—the list of starters included salad or fresh fruit, classic Carolina shrimp cocktail with a tangy sauce, and buttermilk-fried oysters with arugula and green goddess dressing. As huge fans of traditional Charleston crab soup, we felt it important to try the High Cotton version and found it perfectly creamy, served piping hot, and loaded with jumbo lump crab. With its splash of blue crab sherry butter and fresh chives, we agreed it was one of the best we’d had and a meal in itself when enjoyed with homemade corn bread.

    Plentiful entrée choices included farmers market omelets steak and eggs grilled Scottish salmon salad Carolina shrimp and grits burgers of local, grass-fed Angus beef and tantalizing banana bread French toast with bourbon-aged maple syrup and apple-smoked bacon.

    Not without difficulty, we bypassed these for server Delia’s strongest recommendations—crab cakes Benedict and the intriguing barbecue duck hash. Stacked upon fried green tomato slices, a tower of pure lump crab cakes was topped with divine, deep orange-yolked poached eggs from Celeste Albers’ Green Grocer Farms and anointed with velvety hollandaise. A juicy watermelon wedge and hearty cheese grits from Timms Mill in Pendleton, South Carolina, were excellent sides. The barbecue duck hash, a delicious blend of roasted duck, red onions, mushrooms, peppers, and potatoes, was topped with sunny-side up eggs and flavored with mustard-based barbecue sauce. It was excellent, though we thought its slightly sweet finish could have used a little more heat.

    There were several house-made desserts to choose from, but after the rich meal, sorbet sounded best. We were rewarded with a selection of Wholly Cow’s finest—tart lemon and raspberry, the ultimate invigorating finish. The delicious fare and animated service, together with jazz by Kevin Hackler on trumpet and James Slater on guitar, make brunch at High Cotton a satisfying way to ease into the week ahead.


    Green goddess dressing

    My husband and I just returned from a relaxing and fun-filled weekend in San Francisco. We had a wonderful time discovering new restaurants and revisiting old favorites, wandering around the city, and watching the Italians and Kiwis race for the Louis Vuitton Cup and the right to face Oracle/Team USA in the 34th America’s Cup which is being held in San Francisco Bay. I’ll be posting more about our trip later, but I wanted to share this recipe first.

    While in San Francisco, we stayed at the historic “new” Palace Hotel, which opened in December 1909, at the site of the original Palace Hotel that was destroyed by the fires that ravaged the city after the infamous 1906 earthquake. I was looking through the historical displays that adorn the hotel corridors and learned that Green Goddess Dressing was invented there in the 1920s. The hotel’s executive chef, Philip Roemer, created it for a banquet held in honor of actor George Arliss, who at the time was starring in William Archer’s hit play, The Green Goddess.

    After learning of the dressing’s origin, I was pleasantly surprise to see it on the menu at Flour + Water, one of the new restaurants we tried over the weekend. I jumped at the opportunity to try it and I was glad I did. One taste of the fresh and creamy dressing and I was hooked. In fact, I made it for dinner the night we got home.

    It was quite easy to make, and, fortunately, I had an abundant supply of all the herbs I needed growing in my garden. I used the original recipe from the Palace Hotel, but added some tarragon which I thought would work well with the other herbs. Tarragon adds an unmistakable anise and fennel flavor, which is perfect in this recipe.

    The dressing is clean-tasting and full of wonderful fresh herbs that provide it’s signature green color. The addition of vinegar and lemon juice, as well as the sour cream, adds a delicious tanginess. Don’t shy away from the anchovies they not only add saltiness but also depth and complexity to the dressing, much like in a classic caesar salad.

    Green Goddess Dressing is not only great on green salads, but also on potato or pasta salads. It makes a wonderful, savory dip for vegetables and as a sauce to accompany shrimp, chicken, or poached salmon.

    Green Goddess Dressing
    Yields 1 1/2 cups

    Ingredients:
    1 cup mayonnaise
    1/2 cup sour cream
    1/4 cup fresh chives, finely chopped
    1/4 cup fresh parsley, finely chopped
    2 tablespoons fresh tarragon, finely chopped
    3 1/4 teaspoons lemon juice
    3 1/4 teaspoons tarragon vinegar or white wine vinegar
    3 to 4 anchovy fillets, minced
    Salt and freshly ground black pepper, to taste

    Method:
    Combine all ingredients in a food processor or blender and mix well. Taste and adjust seasonings, if needed. Cover and refrigerate. Dressing is best made several hours or up to a day ahead.

    Adapted from Executive Chef Philip Roemer, Palace Hotel.

    © Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.


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