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Seared Zucchini With Crispy Parmesan and Black Pepper Recipe - The New York Times

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Seared Zucchini With Crispy Parmesan and Black Pepper Recipe - The New York Times

Seared Zucchini With Crispy Parmesan and Black Pepper Recipe - The New York Times

Posted: 25 Jul 2020 08:33 PM PDT

This summery side dish is inspired by the flavors of cacio e pepe, Rome's beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. (Be sure to salt your zucchini just before you add it to the hot pan — not sooner — as they can release water and become mushy if salted and left to sit.) If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts into the butter and forms chewy-like nuggets of cheese. (This will not be a smooth, emulsified sauce.) Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.

Seafood guacamole makes a luxurious, no-cook weeknight supper - The Washington Post

Posted: 28 Jul 2020 11:02 AM PDT

Overview Ingredients Steps

Overview

Sometimes a weeknight dinner can be a luxurious. There's no rule against that, right?

I was inspired to make this Seafood Guacamole — with shrimp and crab — after spending time with Roberto Santibañez's "Truly Mexican" (Houghton Mifflin Harcourt, 2011), a cookbook that is among the 10 featured in Voraciously's Essential Cookbooks newsletter, in which food writer Charlotte Druckman reveals the 10 cookbooks she thinks should be on every modern cook's shelf.

[Our new newsletter is the virtual cookbook club you've been waiting for]

After leafing through the office copy, I bought my own and gave it a spot on my already-crowded shelf. My reason for plunking down money and making space for the cookbook were similar to those Druckman outlined.

Santibañez's cookbook is more than a collection of recipes. It's a reference book when it comes to the vast array of chiles, for example. If you want a deeper knowledge of Mexican food, take it section by section and learn to make salsas, moles and adobos, and then discover how to use each of these sauces, modifying them, for a string of delicious dishes. I've made the two recipes featured in the newsletter, a cooked green salsa, which is used to make chilaquiles.

The chef does the same thing with guacamole. The classic dip is just a jumping off point for more deliciousness. As he noted: "Any time an avocado is mashed and mixed with other ingredients, you can call it guacamole." He stressed that guacamole is best made and then devoured right away, so the avocado stays pretty and the lime and herbs stay bright and lively.

I'm a guacamole fiend. So, when I found myself in that rare situation — for me at least — of having a couple of perfectly ripe avocados and wanting to do them justice, I reached for the book again.

[How to make a better bowl of guacamole]

For this dish, first you make a classic chunky guacamole with onion, fresh chiles, salt, cilantro and lime. Then, you toss the seafood with more of those seasonings, as well as a little chipotle chile powder and orange juice.

Some of the seasoned seafood is stirred into the guacamole, the rest is scattered on top. We piled it all in a big bowl, warmed up tender corn tortillas and went to town. I suggest enjoying it with an ice cold beer and, if you want a side, try the cookbook author's Fast Mashed Canned Black Beans (see the NOTE below) and rice.

Santibañez recommends jumbo lump crab for the dish, but I settled for a lesser grade when I made it. It was still just a weeknight supper, after all.

Scale and get a printer-friendly version of the recipe here.

Ingredients

For the classic guacamole

2 tablespoons finely chopped white onion

1 tablespoon minced fresh cilantro

1 tablespoon minced fresh serrano or jalapeño chile, including seeds, or more to taste

1/4 teaspoon kosher salt, or more to taste

1 large or 2 small ripe Hass avocados, halved and pitted

Fresh lime juice (optional)

For the seafood guacamole

4 ounces crabmeat, picked over

1/3 cup (3 ounces) cooked shrimp or lobster meat, cut into bite-size pieces

3 tablespoons fresh orange juice

4 tablespoons chopped fresh cilantro, divided

1 tablespoon minced fresh jalapeño or serrano chile, including seeds, or more to taste

1 tablespoon mild olive oil

1 teaspoon chipotle chile powder, or 2 teaspoons minced canned chipotles in adobo, including sauce

1/4 teaspoon kosher salt

8 (6-inch) corn tortillas, warmed

Black beans, warmed (optional; see NOTE)

Rice, warmed (optional)

Steps

Step 1

Make the classic guacamole: In a medium molcajete or other mortar, mash the onion, cilantro, chile and salt (the coarseness of kosher salt helps you make the paste) to a loose paste. (You can also mince and mash the ingredients together on a cutting board, using the blade and then side of the blade of a large knife.) Transfer the paste to a large bowl.

Step 2

Using a paring knife, score the flesh in the avocado halves in a crosshatch pattern without cutting through the skin. Scoop the avocado out with a spoon into the mortar or bowl. Toss well and mash coarsely with a pestle or a fork. Season to taste with the lime juice (if using) and/or additional chile and salt.

Step 3

Make the seafood guacamole: In a medium bowl, combine the crab, shrimp, orange juice, 2 tablespoons cilantro, fresh chile, oil, chipotle and salt and let the mixture marinate for about 15 minutes at room temperature.

Step 4

Transfer the classic guacamole to a large bowl. Using a slotted spoon, transfer about half of the seafood into the classic guacamole, and stir. Season to taste with additional salt, then, using the slotted spoon to gather it, garnish the mixture with the remaining seafood mixture and sprinkle with the remaining cilantro.

Serve with warm corn tortillas and optional black beans (see NOTE) and rice.

NOTE: To make Santibañez's Fast Mashed Canned Black Beans: In a small saucepan over high heat, combine a 15-ounce can black beans, including liquid, 1/4 cup water, 1 tablespoon mild olive oil, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon chipotle chile powder and 1/4 teaspoon dried oregano. Bring to a boil, reduce the heat to medium and simmer, vigorously smashing the beans with a fork or potato masher for 2 to 3 minutes, or until most of the beans are softened.

Adapted from "Truly Mexican" by Roberto Santibañez (Houghton Mifflin Harcourt, 2011).

Tested by Ann Maloney; email questions to voraciously@washpost.com.

Scale and get a printer-friendly version of the recipe here.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

Browse our Recipe Finder for more than 9,000 Post-tested recipes at washingtonpost.com/recipes.

More recipes from Voraciously:

Mexican-Style Shrimp Casserole

Pinto Bean Tortilla Salad

Cuban-Style Chicken and Rice (Arroz con Pollo)

Nutrition

Calories: 155; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 75 mg; Sodium: 497 mg; Carbohydrates: 5 g; Dietary Fiber: 3 g; Sugars: 1 g; Protein: 12 g.

Cooking Skool: 3 kid-friendly dinner recipes for cooks of all ages - Fly Magazine

Posted: 19 Jul 2020 12:00 AM PDT

Welcome to Cooking Skool, a four-week series designed for young cooks. Each week serves up three themed recipes and how-to videos. Your kitchen guide is LNP | LancasterOnline food writer Kim O'Donnel, who walks you through every step of the way. Together, we'll try new things, get creative and learn some math, science and history in between. Belly up to the counter and join us for our kitchen adventure!

In this third week of our series, we are taking things to a new level; we are making dinner. For many of us, dinner is the main meal of the day, when we gather as a family to talk about the day and refuel after work or school.

You may notice that some of this week's recipes involve a few more steps. We are building upon our one-pot-and-pan skills and taking on maybe two pans and learning some new techniques. None of it is difficult, but maybe this week, you grab a partner to join you in the kitchen. After all, two sets of hands are more fun and gets dinner on the table in a flash.

Local blueberries are in season; here are 7 ways to cook with them

On this week's menu: Homemade chicken strips, beans and rice and zucchini boats.

Check out last week's recipes and videos:

Hummus

Basil Pesto

Guacamole

Share Your Creations

Tell us what you're cooking! Send us a photo of your kids making a COOKING SKOOL dish for possible publication in LNP | LancasterOnline. Email food writer Kim O'Donnel: kodonnel@lnpnews.com

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Cooking Skool: 3 kid-friendly dips for cooks of all ages