intuitive cooking, sensible eating.

O Hai Backlog

This is what happens when you are a cook all day, and a week passes without updating… To make this easier on the eyes, I will just start with Easter and go from there.

I had the privilege of spending this holiday with some of my favorite people: the Agololinis, a lovely mesh of Armenian and Italian folks who know how to live it up.  In this kitchen I first tasted real butter, good bread, avocado, mango, sushi, rum, found out I loved bluegrass, heard awesome Dave jokes, and on and on.  That is what happens when you spend most of your time in a place for many years – it becomes part of you.  So great to be back with part of my family, even though Marita and Ephraim were absent (only in body, present in spirit).

The day began with leftover steak from the blackboard recipe (yet to be posted, my bad) and some eggs for my Dad.  Then I made quiche.  Then I made a pretty rad dish to take with me over to the party.  I woke up at about 8, knowing I wanted to get cooking I suppose.  I opened the pantry and stared at it.  Not much to go on here.  Looked in the freezer….oh, look, there’s some languishing bread…and some shrimp.  Open the fridge – goats cheese, carrots? hmm… strawberries, basil.  Balsamic, honey, done. Looks like panzanella to me.

Somehow I did not get a closeup of this salad, but you will see it on the table spread – it is toward the front of the table.  See if you can guess which one it is 🙂

Last Minute Shrimp & Strawberry Panzanella

Ingredients

Salad

  • 2-3 cups stale bread, cubed
  • 1-2 cups shrimp
  • 3 carrots, peeled and cut into matchsticks
  • 2 cups strawberries, thinly sliced
  • 1/2 cup basil chiffonnade
  • 2 cups arugula
  • 1 small package of goats cheese
  • 1/2 cup asiago, grated
Dressing/Glaze
  • 1/3 cup balsamic vinegar
  • 2 tbsp honey
  • Salt & Pepper to taste
  • 2 tbsp dijon mustard
  • 2 tbsp olive oil
Method
  1. Preheat oven to 425.
  2. Pepare dressing/glaze by whisking everything together in a bowl.
  3. Cut up carrots, and oil up a roasting pan.  Toss them with some of the marinade/dressing – just enough to coat and leave the rest.  Roast the carrots until tender.  Set aside.
  4. Prepare the shrimp by removing shells, etc.  Thaw if you’re using frozen ones.  Toss with some of the marinade as well, and roast or saute.  Set aside.
  5. Reduce the heat of the oven.  Toss the bread with some oil, then spread on a jelly roll pan and toast to dry them out a bit.
  6. Chop up the strawberries, roasted carrots, and place in the bowl with reserved dressing mixture.  Add in shrimp, bread, and basil.  Toss to coat.  Add in half the arugula and some of the goats cheese, and the asiago cheese – toss some more.
  7. In a serving dish place some arugula on the bottom to make it all pretty.  Spread the salad over it, and top with the rest of the goats cheese.  Crack some pepper over the top, and voila!

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