Hello! Happy Saturday. I should be doing homework but instead I want to post a recipe.
Shrimp scampi was the dish my father would often order when we went to restaurants. I made it the other night in honor of him. I miss him everyday.
This recipe was found in the book that gave me the spaghetti and meatballs recipe on this website, I have since made it my own with alterations and I am sure I will do the same to this one.
It is a truly easy dish. Deveining the shrimp is the hardest part.
The next time I make it I will serve it over pasta instead of bread as the original recipe calls for it to be served on bread.
3 TBS olive oil, plus more to finish
3 garlic cloves, chopped fine
1 pound extra-large (about 25) shrimp, completely deveined, and cut crosswise into three pieces (note: I left them whole)
1 TBS fresh chives, chopped
1/2 cup dry white wine
4 TBS unsalted butter, cut into 4 pieces
1 TBS lemon juice
1 TBS fresh Italian parsley, chopped
1/2 tsp crushed hot red pepper
Salt to taste
6 slices of Italian bread, toasted and kept warm (or pasta)
1 lemon, cut into slices
Make sure the pan you use will fit all the shrimp in a single layer for proper heat conduction.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until light brown (about 2 minutes). Raise the heat to high and add the shrimp, toss until they are bright pink and seared on all sides (about 2 minutes). Add the chives, wine, butter, and lemon juice. Bring to a boil and cook for about 2 minutes (shrimp should be barely opaque in the center and the sauce reduced by half). Stir in the parsley, crushed red pepper, and salt and serve over bread or pasta. Drizzle the sauce and serve with lemon slices.
I would use bread for an appetizer and pasta if you plan to make it a meal.
I was super lucky to get the opportunity to take my children to Italy in 2017 for my son’s senior year. My son ordered Tiramisu at many of the restaurants we ate at and he discovered all sorts of different versions. Picture above is my children in the Caffe Rivoire in Florence (opened in 1872) and enjoying their famous la cioccolata caldo (hot chocolate).
This dessert is one of the main reasons I picked the online cooking class I attended yesterday. I tried to make Tiramisu last month and it was an epic fail. Yesterday I discovered that the reason the Tiramisu did not taste right to me the last time I made it is because I did not let it set for an appropriate time. A Tiramisu needs to set in the fridge for 4-12 hours before serving (preferably 12 hours).
One of the participants in the class yesterday asked why there is no alcohol in this version of the recipe and the chef said that alcohol is not traditionally used in a true Italian Tiramisu.
4 large eggs
4 TBS white sugar
1/2 tsp vanilla extract
1 package ladyfinger cookies (24)
1-2 tsp unsweetened cocoa
8 ounces mascarpone cheese
1 1/2 cups of coffee, cooled and preferably espresso (if the coffee is not cool the cookie will fall apart)
Separate the yolks and whites of all eggs and place them in two separate bowls. Using a mixer, beat the egg whites until fluffy.
Then, add the sugar and vanilla to the egg yolks and beat the egg yolks until pale yellow and creamy. Mix in the mascarpone cheese with the egg yolks and beat until smooth.
Fold the fluffy egg white mixture into the egg yolks gently.
Using a 8X8 or 9X9 cake pan, completely submerge each ladyfinger into the cooled coffee for 5 seconds and let the extra drip off then layer the coffee soaked cookies in the pan. If you have to break them to create a single layer on the bottom of the pan that is perfectly acceptable.
Spread half of your egg and mascarpone mixture over the single layer of cookies. Repeat another coffee soaked layer of cookies and spread the rest of the creamy mixture over the second layer.
Dust the cocoa powder on top, cover with plastic wrap and place in the refrigerator to set.