Tagliatelle With Zucchini, Tomato and Fresh Herbs

It's time again to thrust another blogger into the spotlight, this time it's Mary from Feeding Groom. On Monday I was cruising through the latest entries that were coming through on my Google Reader and Mary's latest dish had popped up and it was lunch time for me...

Mary insists "keep it simple" and here I'm adding, "keep it fresh" and "keep it seasonal". The ingredients here scream of Spring and Summer...fresh garden herbs and in much of the norther hemisphere, zucchini's a poppin'.

Mary's dish comes courtesy of a Patricia Wells, who's put out her own array of cookbooks and you Barefoot Contessa fans will be pleased to learn they are good friends.

For my take on this pasta dish, I decided to use some Tagliatelle and I changed the herb mix to fresh oregano and basil. Tagliatelle come in in their package in the form of nests and fresh oregano and basil make this pasta dish "jump".

Folks, this is another dish that deviates from the usual but it's still remarkably simple and wonderfully flavoured by the garden fresh herbs.

As a neat twist, I saw that Mary had added long, thin strips of zucchini into the pasta and as you can see for yourself...the dish excites the eye and it gently nudges you as you sit at the table..."won't you please eat me now"?

Tagliatelle With Zucchini, Tomato and Fresh Herbs
(for 4)

2-3 good swirls of olive oil 1 medium onion, diced
4 cloves of garlic, minced
1 large zucchini, cut into long, thin ribbons, lengthwise
(use a mandoline or vegetable peeler)
1 can of good plum tomatoes, hand crushed
1/4 cup of good white dry wine
1 Tbsp. finely chopped fresh oregano
4 Tbsp. chopped fresh basil
salt and pepper to taste grated
Romano or Parmesan
1 package of Tagliatelle
(or 3-4 nests per serving)

1. Get a large pot of water boiling and generously salt when you've got a rolling boil. Add your Tagliatelle and swirl the nests around to unravel them and prevent sticking. Cook according to package's instructions.
2. In a large skillet, add your olive oil and and heat up on medium-high heat. Add your ribbons of zucchini and quickly saute them and season with salt. Continue to toss for a couple of minutes and then remove with a slotted spoon and reserve.
3. In the same skillet, add your onions and saute for about 5 minutes to soften (over medium heat). Now add the minced garlic and white wine and simmer for another minute or so and then add your crushed plum tomatoes (plus any of the juices) and simmer for about 15-20 minutes or until the desired thickness is reached. Adjust seasoning with salt and pepper.
4. When your pasta is "al dente", strain well and then toss into the sauce along with the zucchini ribbons and chopped fresh oregano and basil.
5. Toss your sauce with the remaining ingredients to incorporate thoroughly and serve with grated cheese and some freshly ground black pepper.
   

Lamb and Artichokes Avgolemeno

More cool and rainy days upon us but this weekend's supposed to be sweltering hot. For those familiar with hot weather on the east coast, we're expecting hot & humid weather for the weekend.

This cooler weather is allowing me to squeeze in some Greek comfort dishes before I'm in "full-on" grilling weather.

It is still Spring which means lamb is season along with lemons and artichokes. Following me so far?

It's wonderful to be able to have affordable lamb in the Spring and celebrate each & every time it's on the table. What you have here is a dish that would be served to you in a Greek home or at one of the many "open-kitchen" style eateries that are still quite popular in Greece.

Lamb and Artichokes Avgolemono
(for 6)

1 shoulder of lamb (approx 1 kg.)
12 small artichokes, peeled and cleaned
1/2 cup olive oil
6 scallions, finely chopped
3 medium onions, sliced
3 cloves of garlic, minced
1 cup chopped fresh dill
2-3 cups of water
salt & pepper to taste

Avgolemono
2 eggs
juice of 1/2 lemon
1 Tbsp. flour
splash of water

1. Clean/trim your artichokes and place in a water bath that's heavily spiced with lemon juice and reserve.
2. In a large pot, add your olive oil over medium-high heat and then add your onions, scallions and garlic(add toward the end) and simmer on medium heat for about 10-15 minutes to soften and almost all the liquid is gone. Using a slotted spoon, remove the sauteed vegetables and reserve on a plate.
3. Using the same pot, add your lamb shoulder (some more oil if necessary) and brown over medium-high heat for about 5-7 minutes or until a nice colour has formed. Add back your sauteed onions and scallions and season with salt and pepper and add enough water (2-3 cups) to cover.
   
4. Place the cover on the pot and simmer for about 90 minutes or until the meat is fork tender and becomes easy to remove from the bone.
5. Add your artichokes and chopped fresh dill and simmer for another 20-30 minutes (or until the artichokes are tender). Adjust seasoning with salt and pepper and take off the heat. Remove the bone and separate the meat into pieces.
   
6. Meanwhile in a bowl, prepare your Avgolemono Sauce by beating your eggs and flour and while still beating, add your lemon juice plus a splash of cold water.
7. Take a ladle of stock from the the pot and whisk into the Avgolemono mixture. Continue whisking and add another ladle of stock.
8. Add your Avgolemono back into your pot and shake the pot gently to allow the Avgolemono to set with the rest of the stew.
   

Spaghetti "al Cartoccio"

Yesterday, I was greeted with the return of seasonal, warm weather. The weather was very important and some friends and I played "hookie" and ditched work for a day at the amusement park, Canada's Wonderland.

This amusement park is situated just north of Toronto and my return was long overdue...25 years! We hit the roller coasters and dizzying rides, challenged our stomachs and pushed the limits of what G-forces our bodies could take.

After a long day filled with laughs, screams and thrills, I got home late for dinner and I was famished. A pasta dish always does the trick when you're tired and hungry yet, you want to treat yourself to something special.

I finally tried a Spaghetti "al Cartoccio" which simply is a pasta baked in paper. First of all, it's easy. Secondly, it's rustic and finally...it's also an impressive presentation.

People love surprises. Next time you have friends over, treat them to a dinner surprise. Bring the baked bag of pasta in the plate and cut open the cartoccio and listen to the Ooooohs and AHHHH's.

Bon Appetito!

Spaghetti "al Cartoccio"
(for 5)

1/3 cup olive oil
1 pint of cherry tomatoes, halved
5 cloves of garlic, minced
2/3 cup pitted black olives, chopped
4 sun-dried tomatoes, rough chop
1 red chilli, finely chopped
1 Tbsp. dried Greek oregano
1/4 cup dry white wine
1lb. of frozen(thawed) or fresh seafood medley
2 Tbsp. chopped fresh parsley
1 package of spaghetti (500gr)
4 paper lunch bags

Pre-heated 350F oven

1. Spray your paper lunch bags with cooking spray or brush them with vegetable oil. Place on a baking sheet and reserve.
2. Get a large pot of water boiling. When it starts boiling, add a generous amount of salt and cook your pasta for about 5-6 minutes (under al dente). The pasta will cook through when baked.
   
3. In a large skillet, add your minced garlic and infuse your oil for about a minute. Add your halved cherry tomatoes and sundried tomatoes and simmer for about 10 minutes to soften and cook through. Add your chopped olives, oregano and chilli flakes and adjust seasoning with sea salt. Reserve.
4. When your pasta has cooked for 5-6 minutes, drain and add it to your sauce along with the reserved mixed seafood, white wine and chopped fresh parsley. If the pasta looks dry, drizzle some more olive oil.
5. Carefully place a portion of pasta into each paper bag. For a nice presentation, tie some butcher's twine at each end of the cartoccio to give them a tapered look.
6. Place the baking sheet in the pre-heated oven for another 10 minutes. Carefully place each cartoccio onto a plate and serve to your guests. Carefully cut open each cartoccio with kitchen scissors and enjoy!
   

Drunken Veal (Μεθυσμένο μοσχάρι)

Today's June 1st and when a new month begins, it's customary for Greeks to salute one & other with a "Kalo Mina" or a wish for a "good month".

With the onset of a new month also comes the notion of new ideas. I thought it would be neat to "try out" a new dish and use my parents as the "guinea pigs".

I couldn't decide what to eat today...no....we (the family) couldn't decide on what to eat today. Negotiations for dinner ideas went all morning and then finally it was decided...we were going to have Μεθυσμένο μοσχάρι or Drunken Veal. For those that can read Greek, my approach to this dish took a little detour from the original linked recipe but I think I've done the recipe justice.

My mother has never cooked a Greek traditional dish in this way using beer but I have seen some Greek recipes floating around with the use of beer and this dish sold me.

For those more familiar with Greek cuisine, this dish was reminiscent of a Kokkinisto but here beer is used as the braising liquid rather than wine.

For those not familiar with Kokkinisto, the closest dish I can think of is the French Beef Carbonnade.

I know we're almost into summer but you can count on "iffy" Canadian weather to through a wrench into grilling plans. If you hankering for a comfort dish, perhaps it's a cool, rainy day outside or you one of those folks living in the souther hemisphere...come into my kitchen, have a seat and let's try some Drunken Veal.

Veal (Μεθυσμένο μοσχάρι)
(for 6)

1 kg. stewing veal, cut into large cubes
1/2 cup olive oil
flour for dredging
2 large onions, roughly chopped
4 carrots, peeled and cut into thin, round slices
1 cup of good canned plum tomatoes, hand crushed
1 can of lager or pilsener
salt and pepper to taste
1 cup of water
3 bay leaves
6-7 whole allspice
1/2 cups of cremini or button mushrooms, quartered
salt and pepper to taste

Pre-heated 350F oven

1. Cut your veal into cubes and pat-dry. Season some all purpose flour with salt and get an oven-safe pot or Dutch oven warmed over medium-high heat. Add your olive oil and just when it gets hot, brown your veal in batches and reserve.
2. In the same pot, add your onions, carrots and saute for 5-7 minutes to soften. You may add some water to help deglaze the brown bits.
3. Add your bottle of beer, bay leaves, allspice berries, crushed plum tomatoes, mushrooms and water and bring to a boil. Season with some salt and pepper, place the lid on and throw into your oven.
4. Allow your Drunken Veal to braise for 90-120 minutes or until the meat is tender and separates with a fork. Adjust seasoning with salt and pepper and serve hot over a bed of egg noodles or rice pilaf (as I've done here).