Ricotta & Spinach Stuffed Pasta Shells with Lemon Zest

When it starts warming up outside, okay, when is starts getting hot outside, food can become a bit harder to think about. Suddenly the stews, baked goodies & hearty pasta dishes you enjoyed so much last season just don't sound appetizing. Yet somehow gazpacho & salads just don't cut it when it comes to a big family dinner. Enter the lemon. Toss a bit of lemon zest in just about anything & it seems to instantly lighten the dish. I've always loved lemon with pasta so I thought I'd try a twist on cool weather classic stuffed pasta shells with bright lemon swapped out for heartier tomato sauce. 

Ricotta & Spinach Stuffed Pasta Shells with Lemon Zest, seves 6

36 pasta shells (typically 1 box)

2 c. whole milk ricotta cheese

2 c. frozen spinach, thawed & squeezed of excess water

1 c. grated parmesan cheese, a bit reserved for garnish

1 egg, lightly beaten

1 bunch flat leaf parsley, minced, a bit reserved for garnish

1 tsp. dried basil

4 cloves garlic, minced

zest of 2 lemons, a bit reserved for garnish

1 tbsp. olive oil

salt & pepper to taste

Prepare the shells according to package directions. Meanwhile, preheat the oven to 350F. While the oven is heating combine the ricotta, egg, dried basil, spinach (squeezed of excess water*), garlic, & most of the parmesan, parsley & lemon zest. Salt & pepper to taste. Evenly coat the bottom of 9 x 13" baking dish with olive oil. Stuff each shell with the cheese mixture. Arrange stuffed side up & top with the remaining parmesan.

Bake for 30 minutes or until the top begins to turn slightly golden. If you find the shells are cooking too quickly cover them loosely with foil.

Garnish with remaining lemon zest & parsley & serve hot.

*There are a few ways to squeeze the water from frozen spinach. You can either put the spinach in a mesh strainer & press it with the back of a spoon or put the spinach in a cheese cloth or old (clean!) dish towel & wring it with your hands. I find the cheese cloth method to be much easier but it will likely turn you cloth or towel green!

Blackberry Julep

I've always been such a sucker for a mint julep. Mint, bourbon, a tiny bit of sugar, loads of crushed ice, what could be wrong with that!? It's like a snow cone for grown ups! But too many places make a really sad something-or-other masquerading as a julep. Bourbon, ice ... simple syrup ... sweet & sour mix ... maybe a mint leaf? It's just not the sort of thing your order out unless you know they'll get it right. Many a boozy brunch has been spent here because they get it so right. So, being more than 1,000 miles from my favorite drink I thought I'd try out my own twist on the classic at home.

Blackberry Julep, makes 1 drink
6 - 8 mint leaves, a few reserved for garnish
2 blackberries
1 tsp granulated raw sugar
1/2 c. bourbon (I prefer Bulleit)
crushed ice

*If you like it extra minty you can make a mint simple syrup by combining 1/4 c. water, 1/4 c. white sugar & a few tablespoons of roughly chopped mint & simmering until the sugar is dissolved. Let it cool & strain it. It will keep well in the fridge for up to a week.

In a cocktail glass add the sugar, mint & blackberries. Muddle until the mint & blackberries are crushed & the sugar is largely absorbed. Fill the glass with crushed ice. Pour the bourbon over the ice & add a splash of your mint syrup, if using, & garnish with remaining mint.

Spanish Chorizo & Shrimp Paella

Weekend trips home always mean one thing: cooking! Not just throwing together a quick supper, cooking. My dad in particular is quite fond of making a big production of it. We can easily turn a dinner into an all afternoon affair. Not really because it's necessary, it's really just an excuse to catch up & spend time together.

In anticipation of their upcoming trip to Spain he decided paella would fit the bill. Paella can be a simple dish, but if you're in the mood for a challenge you can easily make an afternoon of it & that's just what we did. Simmering home-made shrimp stock, warming coals for the grill, dicing veggies.  

Chorizo & Shrimp Paella, serves 6

2 spanish chorizo sausages, sliced thickly

1 lb. shrimp, peeled & deveined, peels reserved for stock, optional

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow onion, diced

2 c. cherry tomatoes, halved

3 cloves garlic, minced

1/2 c. frozen sweet peas

2 stalks fresh thyme

a generous pinch of saffron threads

1 tsp. Old Bay seasoning

1/2 tsp. smoked paprika (pimenton)

1 bay leaf

1 c. clam juice

2 c. water

3 c. chicken stock

4 c. short grain Spanish rice or arborio rice

1 bunch flat leaf parsley, chopped

up to 1/4 c. olive oil

salt & pepper to taste

Begin by peeling & deveining the shrimp. Set the shrimp aside & reserve the shells. Over medium-low heart combine the chicken stock, water & clam juice in a sauce pan. Add the shrimp shells, saffron, Old Bay, the bay leaf & a pinch of salt & pepper. Simmer on low heat for at least 15 minutes & up to an hour. Once warmed through & fragrant, strain, discard shells etc. & keep warm over low heat.

Meanwhile, if using  grill, which I highly recommend (it adds a really fantastic smokey flavor), heat the coals. If not, heat your stove to high heat. Once the grill or stove is hot throw the chorizo a cast iron skillet (this is important, it really adds a nice flavor & can take really high heat) & sauté for a minute or two until they have slightly browned. Remove them from the pan & set aside. 

Toss in a big drizzle of olive oil & scrape up any browned bits that have stuck to the pan. Add the onion & sauté until translucent (about 2 minutes). Add the peppers & tomatoes & cook another 3 minutes until they've softened. Add the garlic, thyme & half of the parsley & sauté until fragrant (about 45 seconds to a minute). 

While the veggies cook scoot the pan over to one side of the grill & grill the shrimp on the other side (about 1 1/2 minutes per side). If cooking stove top, sauté the shrimp in another pan for a few minutes until cooked through with a bit of salt & pepper. Set aside & reserve.

Throw the rice in & cook until it becomes opaque (the rice has a tiny bit of translucency to it & cooking it for a few minutes should make it appear opaque) & is coated with oil. Once your rice is ready add a bit of the warm shrimp stock & stir to loosen any bits that have stuck to the pan. Tuck the chorizo & shrimp into the rice/veggie mixture. At this point, stirring is no longer necessary & is traditionally avoided. Now, add the broth one 1/2 c. at a time letting each bit absorb before adding more. Continue this process until the stock is all absorbed.In the last few minutes, sprinkle the top with peas.

Serve up immediately & garnish with remaining parsley.

Verde Poblano Enchiladas with Zucchini Rice

When people think of comfort food usually things like chicken soup, meatloaf & mashed potatoes come to mind. Call me strange, by enchiladas are most often the first thing I think of. I blame it on growing up in Texas. Every occasion, special or otherwise, called for a trip to the nearest Tex-Mex spot. Okay, I'll admit, chicken soup pops up too, but something about cheesy enchiladas just hits the spot when I need a pick-me-up.

Verde Poblano Enchiladas, for 410 corn tortillas

2 large poblano peppers

1 jalapeño pepper, sliced into rings

1/2 c. tomatillo salsa

1/4 c. sour cream

1/4 c. asadero cheese, grated

1/4 c. montere jack cheese, grated

1 tbsp. olive oil

Heat the broiler & char the poblanos until the skin blackens, turning occasionally, about 10 minutes. Place the peppers in a bowl covered with a dish towel & let cool. Turn the heat on the oven down to 400F.

Meanwhile, stack the tortillas on a plate & drizzle each with a bit of olive oil. Place a damp paper towel on top of the stack & cover with another place. Microwave the tortillas for 30 seconds, this will make them much easier to work with & keep the tortillas from cracking when you roll them.

Once the poblanos are cool remove the charred skin. It should be loose & come over relatively easily simply by peeling it. Slice the skinned peppers into strips about 1" long. Drizzle the remaining olive oil & a bit of tomatillo salsa in the bottom of a rectangular baking dish. Grab a warm tortilla & fill with a few strips of poblano, a sprinkle of asadero cheese, a sprinkle of monterey jack cheese & a small spoonful of salsa. Roll the tortilla tightly around the filling & place it seam side down in the baking dish. Repeat this process until all ingredients are gone.

When all of your enchiladas are rolled top with the remaining salsa, cheeses, sour cream, jalapeño rings. Bake until golden, about 10 minutes. Serve immediately.

Zucchini Rice, for 4

1 c. white rice

2 c. chicken stock

1 yellow onion diced

1 zucchini, grated

1 tbsp. olive oil

Over medium heat, drizzle a sauce pan with the olive oil & saute the onion until translucent, about 2 minutes. Add the rice & cook until it turns opaque, another minute or so. You may need to drizzle a bit more oil in to keep the rice from sticking.

Add the stock & cook over low heat, covered until the liquid has absorbed, about 10 - 15 minutes. Once cooked, fold the zucchini in & let sit covered for about 5 more minutes.

Asparagus Cashew Stir-Fry

There are lots of things I love about a trip home to East Texas. Pretty rolling hills, big pine trees, family dinners, untapped thrift stores, swimming, but it's hard to beat the haul of home-grown produce my folks send me home with: bright bundles of asparagus & greens in the spring, blueberries, squash & ears of corn is the summer. Sadly their green thumbs weren't inherited. Right now I'm doing well to keep my little cherry tomato plant & a few herbs alive. In the mean time, I'm more than happy with their garden goodies.

Asparagus Cashew Stir-Fry, for 2-3

1 bundle asparagus, cut in 1" pieces

1 small nub of fresh ginger, minced

1 16 oz. carton of tofu, sliced in 1" strips

3 cloves garlic, minced

1 bunch green onions, sliced thinly

1 small bunch of fresh mint, julienned

1 small bunch of fresh basil, julienned

1 c. fresh spinach

2-3 tbsp. sesame oil

1 tsp. red pepper flakes

4 tbsp. hoisin sauce

1 lime, zested & juiced

Prepare white rice (I like Jasmine) according to package directions. Meanwhile, if your tofu comes packed in water (most does) drain it on a few paper towels or a dish towel. While the tofu drains, heat some sesame oil over medium heat in a pan or wok. Throw in the tofu & cook until golden tossing occasionally, about 4 minutes. You may need to do this in batches. Once cooked, set the tofu aside.

If needed, drizzle in a bit more sesame oil then add your asparagus, green onions, red pepper flakes & ginger. Once cooked through, about 2 - 3 minutes, add the garlic & cook 1 minute more. Add the spinach & cashews & cook until spinach wilts, about 1 minute. Throw the tofu back in then add hoisin sauce, lime juice & lime zest. Toss to combine. Top with fresh basil & mint & serve with rice.

The Recoil

A few months ago we took a quick trip to San Francisco. I love that city. The crisp weather, the bright houses, the ocean air, the green parks, it's just perfect. On our long weekend we stumbled across a bar called The Bloodhound. It had a kind of rustic west meets a moody speakeasy vibe & we fell in love. Namely because of The Recoil. Silly name, yes, but the drink is perfect! So perfect that we stopped back in three times that weekend. Ever since our return home its been haunting me.

The Recoil

adapted from The Bloodhound
1.5 oz. bourbon (I prefer Bulleit.)
.5 oz. St. Germain elderflour liquer
.5 oz. freshly squeezed lime juice
a splash of ginger beer (Not ginger ale, please! Ginger beer has a spicy kick & it really makes the cocktail.)

2 springs fresh mint

Fill a cocktail shaker with ice & shake the first 3 ingredients 20 times. Strain into a pint glass filled with ice - the Bloodhound uses pint Mason jars, which is a very cute touch - top with ginger beer. Garnish with a lime & mint.

Simple Supper: Black Bean Tostadas with Radishes & Cilantro Onion Relish

We used to eat a simple version of these guys all the time when I was a kiddo. A crunchy tostada with refried beans & cheese never failed to please me. I guess I haven't changed too much because I am still endlessly happy with this modest meal. The building blocks are the same: tostada, beans, cheese but you can add anything you like from that point. Spicy radishes & loads of cilantro-onion relish are my favorite things to pile on. Throw a cold beer in the mix & you're got a perfect simple supper.

Black Bean Tostadas with Radishes & Cilantro-Onion Relish, for 2

4 fresh corn tortillas

1/4 c. vegetable oil

salt to taste

1 can refried black beans*

4 tbsp. queso fresco (can be found in most Mexican grocery stores), crumbled

1 c. romain or ice-burg lettuce, julienned (sliced thinly)

1 - 2 radishes, sliced thinly

1 ripe avocado, sliced thinly

1 - 2 tbsp. scallions, chopped

1 - 2 tbsp. pickled jalapeños

salt to taste

Heat the beans up over medium heat. *If you want to give them an extra oomph throw in a tbsp of bacon fat. Decadent? A bit, but it makes a huge difference. While the beans are heating, heat the vegetable oil over medium-high/high heat until it begins to look glossy & water sizzles when it hits the surface (you can test this by simply flicking a drop off of your finger - careful to keep those digits away from the hot oil!). This should take about 2 minutes. Once the oil is hot add the tortillas, one at a time, & cook until golden & crisp, about 30-45 seconds per side. Set the tortillas aside to drain on a paper towel or bag & salt them while they're still warm.

Once your beans are warm & your tortillas crisped up you're ready to assemble. Layer as you like, but I prefer a scoop of beans topped with queso fresco, avocados, lettuce, radish slices, pickled jalapeños & a bit of cilantro-onion relish (recipe below).

Cilantro-Onion Relish, yields approximately 1 1/2c.

1 yellow onion, minced

1/2 c. fresh cilantro, minced

1 lime, juiced

Chop the onion & cilantro as finely as you can. Mix together on the cutting board & give them one more quick chop. Toss in a bowl with lime juice. This will keep in the fridge for up to a week & is great on beans, tamales, eggs & tacos.

Kitchen to table time: 15 - 20 minutes

Asparagus Penne with Lemon-Tarragon Goat Cheese

It's officially spring now. There are new buds on our trees every day & the wisteria in the front yard is blooming. The doggies are taking longer naps in the sunshine & we're sipping beer in the backyard most afternoons. It's almost warm enough for a dip in the springs. Actually, it is warm enough for a dip. We took the first one of the year yesterday & then tucked into a big bowl of this bright, lemon-y pasta. I love this time of year.

Asparagus Penne with Lemon-Tarragon Goat Cheese, for 2

adapted form Smitten Kitchen

1/2 lb. whole wheat penne pasta

1/4 c. soft goat cheese

1 tbsp. fresh tarragon, minced

1 tsp. lemon zest

2 large cloves garlic, minced

1 small bunch of asparagus, cut into 1" pieces

1 tbsp. olive oil

salt to taste

pepper to taste

Bring a pot of salted water to boil & cook the pasta according to package directions. Meanwhile, heat the olive oil in a saute pan over medium heat. Add asparagus & cook until bright green, about 3 minutes, add the garlic & cook until fragrant, 1 minute more. Salt & pepper to taste.

Toss the goat cheese, lemon zest, tarragon, a pinch of salt & a pinch of pepper in a bowl. Mash all ingredients together with a fork.

Toss all ingredients (pasta, asparagus & cheese mixture) together until the pasta is well coated. Serve immediately.

Justine's Mussels & Parsley Garlic Fries

Justine's, a perpetually buzzing little French restaurant tucked between a bunch of non-descript East Austin warehouses, is our go-to spot. It's our birthday spot, our trying-to-impress-an-out-of-towner spot, our the-weather's-really-nice-let's-go-sit-outside-and-have-some-wine-and-pate spot, our date spot... really our favorite place for just about everything. You can always count of perfect steaks, garlicky escargot, crisp veggies & cheap house wine. Their menu is simple but impossible to argue with; there's something to please everyone.

Typically our order goes down something like this: red wine, escargot, charcuterie plate & an order of steak frite. Last time we stopped in a friend shook things up & ordered mussels. Of course we each snagged a bite & have been dreaming about the buttery, salty gems ever since. So, unable to get them out of my head, I decided to try my own version at home last night. After dinner the hubbs proclaimed on facebook: "Delicious mussels and fries, Justine's style via my wife continuing to be amazing." So I guess they weren't half bad.

Justine's Mussels with Parsley Garlic Fries , for 2

1 lb. mussels, washed & de-bearded

1 c. chicken stock

1 c. dry white wine

a few saffron threads

3 cloves garlic, minced

3 cloves garlic, sliced

1 shallot, sliced

2 tbsp. olive oil divided

1 tbsp. sage, minced & divided

1 tbsp. parsley, minced & divided

1 package frozen french fries (I like Alexia Yukon Gold Julienne Fries)

salt to taste

Preheat the oven according to french fry package directions (probably about 400F). Toss the fries in half of the olive oil, half of the sage, half of the parsley, the minced garlic & a bit of salt. Cook according to package directions (about 25 minutes usually).

While the fries cook, heat the remaining olive oil in a dutch oven. Saute the shallot & sliced garlic with a pinch of salt until fragrant. Add half of the remaining sage & parsley. Add the stock, wine & saffron. Bring the broth up to a simmer. Check the mussels for any that are partially open & discard them. All of your mussels should be tightly closed. Toss the mussels in the broth & simmer covered for about 8 - 10 minutes or until the mussels open up. Serve them in the broth & sprinkle with the remaining sage & parsley. Serve the fries on the side. Try dunking them in the broth, it's delicious!

Bacon Pork Loin with Peas a la Francais

Finally, around 10pm I made it home. I hate working late, but I guess it comes with the territory... After grumpily tossing off my impractical heels & cursing the pain my feet were in I noticed dinner was already tucked in the oven. After introducing my hubby to Avec Eric, which he'd watched all afternoon, he decided to make me dinner. Yay! He's a fantastic cook. He should cook more often.

Bacon Pork Loin with Peas a la Francaise, for 4

adapted from Avec Eric

1 6 oz. pork tenderloin

8-12 slices bacon

1 tbsp. olive oil

2 tbsp. butter

1 c. chicken stock

2 cloves garlic, minced (plus more whole cloves to toss into the roasting pan if you like)

1 yellow onion, diced

2 c. frozen peas

1 c. shredded Bib or Boston lettuce

salt to taste

pepper to taste

Preheat oven to 375F. Season the pork with salt & pepper then wrap in bacon once. Once wrapped one time, trim the remaining bacon & reserve for the peas.

Meanwhile, warm the olive oil over medium-high heat in an oven proof skillet & brown the pork loin on all sides, about 5 - 6 minutes. Once seared, move to the oven & cook through, about 7 -10 minutes or until the pork registers 145° in the center when tested with a thermometer. When the pork is done, transfer to a cutting board to rest.

Meanwhile, cube the remaining bacon & cook it in a stock pot over medium heat until golden. Melt half of the butter & sweat the onion until translucent, about 2 minutes. Add the garlic & cook until fragrant, about 30 seconds. Add the peas & chicken stock & cook until peas are tender & stock is reduced by half or more, about 5 minutes. Add the remaining butter & stir to combine & melt. Add the lettuce & stir a bit more until the lettuce is wilted.

Slice to pork & serve over a bed of peas.

Dijon Chicken with Fried Sage

Texas winters are mercifully short. Comically short, really. It's not exactly a season here, just a few really cold weeks. I always dreamed of living in New York, but I know the winters would kill me. I don't handle cold very well. Give me solid 1 month of days over 100° & I'm fine but drop below freezing & we have a problem. Needless to say, I've been thrilled with 75° highs rounding out February & ringing in March. As soon as the weather turns I find myself craving brighter flavors; think lemon & loads of fresh herbs. Dijon chicken was my answer to crisp spring flavors the other evening. Well, the chicken & a bottle of vino verde. That helped too.

Dijon Chicken with Fried Sage, for 2

2 large bone-in skin on chicken thighs

2 tbsp. olive oil, divided

salt to taste

pepper to taste

1 tbsp. dijon mustard

1 clove garlic, minced

1 sprig fresh sage (about 12 leaves), half minced

1/4 c. white wine

Pre-heat the oven to 400F. Heat half of the oil over medium-high head in a cast iron (or other oven proof) skillet. Pat the chicken dry with a paper towel & sprinkle both sides liberally with salt & pepper. Cook skin side down for about 2-3 minutes, or until the skin turns golden brown. Try not to move the chicken too much so you get a good crust on the outside, this will keep it juicy on the inside. Flip the chicken & cook the other side for about 2 minutes. Move the skillet to the oven & cook for 12 minutes or until the chicken is cooked through.

While the chicken is cooking heat the remaining oil over medium-high in a small pan. The oil will take on a glossy sheen when it's hot, once really hot, drop a sage leave or 2 at a time in the oil. The leaves will bubble a bit & turn bright green. Let cook for about 5 seconds, as soon as the edges of the leaves curl remove & drain on a paper towel.

Once cooked, set the chicken aside & in the same skillet (with drippings) add the garlic & minced sage. Saute for a moment. Add the wine & dijon mustard. Whisk to combine. Cook until reduced & slightly thick. Drizzle the sauce over the chicken & top with fried sage leaves.