October 27, 2011
Cook Like A Rockstar
When I heard Anne Burrell was finally coming out with a cookbook, I couldn’t get my hands on it fast enough. I pre-ordered a copy of Cook Like A Rockstar and waited impatiently by my doorstep. Ripping open the box when it arrived, my initial flip through the book proved my anticipation was worth it. The book is great!
I was already planning a menu for dinner with friends, so I cracked open the book the day I got it and found her Baked Ricotta starter. The secret is good quality ricotta cheese, blended with lots of fresh lemon zest, olive oil and chopped fresh rosemary. It’s baked in the oven and viola! Spread this stuff on a crostini and you’ve got one awesome appetizer. I foresee myself making many more dishes from Cook Like A Rockstar. Recipes are written in truly unique Anne style. They are whimsically simple, well-organized and always with a purposeful technique to learn. Just good food. Who knows, this one might make my “Playing Favorites“ list.
Posted in COOKBOOK SHELF |
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October 25, 2011
Stir Fried Snap Peas & Red Peppers
Fresh sugar snap peas matched with sweet red bell peppers, welcome zesty ginger and garlic for a perfect Asian side dish. We love the snap peas to have a crunch. A pinch of red pepper flakes makes for a little surprise heat. Tonight I paired this colorful dish with Jasmine rice and Asian marinated grilled chicken. A pretty addition to your dinner table any night of the week.
INGREDIENTS (Serves 4)
- 1 tbsp sesame oil
- 1 clove garlic – minced
- 1 tbsp minced fresh ginger
- 3 cups fresh sugar snap peas
- 1/2 large red bell pepper – slice into thin match sticks
- 1 tbsp soy sauce
- Pinch red pepper flakes
- 1 scallion – light green and dark green parts only, sliced
- Sprinkle of sesame seeds
Heat a medium frypan or small stir-fry pan over medium-high heat. Add the sesame oil and toss in the garlic and ginger. Stir until fragrant, about 30 seconds – you don’t want it to brown, so work quickly. Add the snap peas and peppers, stir-fry for about 3-5 minutes – stirring constantly. Add the soy sauce and pinch of red pepper flakes and stir-fry a minute more. That’s it! You want the snap peas to be crunchy and retain their bright green color. Serve in a pretty bowl with a sprinkle of chopped scallions and some sesame seeds. Enjoy!
Posted in EAT, Sides |
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4plates2table 