Product Rave: Trader Joe's Lemon Pepper Pappardelle Pasta

My friend H. and I went shopping at Trader Joe's, and we both picked up this pasta. She made it before I did, and recommended serving shrimp on top. So, I blackened some shrimp (toss shelled shrimp in a mixture of flour, salt, cayenne, and black pepper and then pan fry) and served it on the pasta with a little lemon juice, olive oil, salt and pepper.

An extremely fast and tasty meal for a weeknight. If I had some fresh parsley, I would have sprinkled it on top.

Liz's Rating: 8.5/10
Tim's Rating: N/A

Cambodian Chicken-and-Rice Soup with Shrimp

Inspiration:
The Amazing Race's stop in Cambodia
as well as our trip there in March 2008
and this recipe from Food & Wine.

Tim and I have never been anywhere like Cambodia. In some ways, it is a total sensory overload-- the heat, the humidity, the bright sun, the sounds, the smells, the bright colors. The Khmer people are some of the nicest people we have met on our trips around the globe. I highly, highly recommend a trip to Cambodia for those of you who have not been. And while there, don't just visit Angkor Wat; try to get out into the communities and spend time with the Khmer people. You will have memories for a lifetime.We were excited to see The Amazing Race would be stopping in Cambodia this season. The racers retraced our steps just months after we left. Watching the episode, we easily recognized the tiny Siem Reap airport...

watched the racers take a traditional boat out on Tonle Sap lake that was just like the boat we hired,
relived being amazed by the poverty and the simplicity and the beauty of life on Tonle Sap,
and we were thrilled to see the clue box on the Tonle Sap lake overlook (here's a shot from that exact small platform). We loved watching the racers finish the detour that used these fish trapsand complete the "roadblock" at Angkor Wat (we thumped our chests in the same room), ...finally finishing up at the "pit stop" at Bayon.
OK, on to the recipe:

Ingredients:

• One 3-pound rotisserie chicken
• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 4 cups chicken stock or low-sodium broth
• 1 cup water
• 3 tablespoons Asian fish sauce
• 1 teaspoon honey
• 1 cup cooked jasmine rice
• 8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
• 2 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 2 tablespoons chopped basil
• 1 Thai chile, thinly sliced
• Lime wedges, for serving

Instructions:

1. Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
2. In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.

Food & Wine beverage suggestion: Citrusy, off-dry Australian Riesling: 2006 Banrock Station.

Notes:
I thought this was just ok. I don't know what my problem is, because the three reviews on Food & Wine's website gave it 5 stars, and Tim loved it. Hmm. I personally prefer the Brazilian Shrimp Soup from a few weeks ago.

Liz's Rating: 8/10
Tim's Rating: 9.5/10 ("I like the peppers, the rotisserie chicken, and the overall flavor. And the lime.")

Next week on The Amazing Race: India! (Don't worry, we haven't been there, so I'll just focus on the food next week! :) )

Brazilian Shrimp Soup

Inspiration:
The Amazing Race's second episode in Brazil
This recipe from Food & Wine
and tomatoes, onion, and garlic from our CSA


Ingredients:

• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3/4 cup long-grain rice
• 1/4 teaspoon red-pepper flakes
• 1 3/4 teaspoons salt
• 1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
• 5 cups water
• 1 cup canned unsweetened coconut milk
• 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
• 1/4 teaspoon fresh-ground black pepper
• 1 tablespoon lemon juice
• 1/2 cup chopped fresh parsley or cilantro

Instructions:

1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Recipe Notes:

• Coconut milk’s rich flavor will keep you coming back for more of this substantial soup. A true Brazilian version would include slices of okra, but ours is already so satisfyingly thick that we left it out.
• Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.
• The sweet elements here call for a somewhat assertive sweetness in the wine as well. A Vouvray demi-sec, from France's Loire Valley, ought to strike just the right balance.

My Notes:
Wow, I can't believe I made this! It was so delicious. If I tasted this at a restaurant, I would never think I could make it at home. I continue to be surprised at how the Brazilian recipes have the same flavors as Southeast Asian cuisine.
I used two CSA tomatoes in place of the canned tomatoes. I used 1/2 teaspoon of red pepper since we love spicy food; if you don't, use a scant 1/4 teaspoon and you should be fine.


Tim's Rating: 9/10
Liz's Rating: 9.5/10


Next week on The Amazing Race: Bolivia (Does anyone have any Bolivian recipes??)

Spicy Cashew Salad with Chilies, Cilantro, and Lime

Inspiration:
Quick & Easy Thai
as well as green onions from our CSA

Ingredients:

• 1 cup fresh raw whole cashews (about 1/4 pound)
• 1/2 teaspoon salt
• 3 tablespoons coarsely chopped shallots
• 3 tablespoons thinly sliced green onions
• 2 teaspoons dried red chili flakes
• 2 tablespoons freshly squeezed lime juice

Instructions:

1. Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2 or 3 inches of vegetable oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4 to 5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
2. Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2 to 3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little while you set out a medium bowl and a small serving platter.
3. Turn the still-warm cashews into the bowl and toss with salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temperature, with small spoons for eating, or as finger food.

Recipe Notes:
"You may think that cashews are nearly perfect already, but try this simple preparation and you will agree with me that sometimes a good thing can get even better. Raw cashews are widely available in Asian markets at a reasonable price, and they keep a long time uncooked. You can add a big spoonful of dried shrimp, if you like them, and offer a plate of small lettuce cups so your guests can scoop up these delectable cashews bite by bite."


My Notes:
First, the obvious: except for the title, cilantro is nowhere to be seen in this recipe! I am not sure how that happened. Cilantro would be a good addition to this dish, approximately 3 tablespoons of chopped leaves. Otherwise, I would leave this recipe as-is; it's very good.


Tim's Rating: 9/10
Liz's Rating: 9.5/10

Thai Summer Bean Stew with Shrimp

Inspiration:
Food and Wine magazine

Ingredients:

• 3/4 pound large raw shrimp, peeled and deveined, with tails removed
  
• Salt and freshly ground pepper
• 2 tablespoons canola oil
• 1 pound frozen shelled edamame
• 1 cup light coconut milk
• 2 teaspoons Thai green curry paste
• 1 cup low-sodium chicken broth
• 2 tablespoons Asian fish sauce
• 1 tablespoon sugar
• 10 basil leaves, plus more for garnish
• 1/4 cup cilantro leaves, plus more for garnish
• 1 small onion, thinly sliced
• 1 pound mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths
• 2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds
• Lime wedges, for serving
  
• Steamed jasmine rice, for serving

Instructions:

1. Heat oil in a large skillet on medium-high heat. Season shrimp with salt and pepper. Sauté until almost done, about 2 minutes. Transfer the shrimp to a plate and set aside.
2. In a medium saucepan, whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of the chicken broth, the fish sauce and the sugar and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the 10 basil leaves and the 1/4 cup of cilantro and puree.
3. In the same large skillet from step 1, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderately high heat until lightly browned. Add the edamame, green beans and yellow wax beans and the corn and cook over high heat for 2 minutes, tossing frequently. Add the remaining 1/2 cup of broth. Cover the skillet and simmer the beans until tender, about 3 minutes. Stir in the coconut-curry sauce and the shrimp and simmer until just heated through. Season the stew with salt and pepper.
4. Ladle the stew into shallow bowls, and garnish with basil and cilantro leaves. Serve with lime wedges and jasmine rice.

Notes:
The original recipe included chicken instead of shrimp, so refer to it if you would prefer chicken. Meat/seafood is not needed, necessarily, the dish would be hearty even without a protein.

The corn looked beautiful but was difficult to eat. Tim did not care for the corn format at all. ("Am I supposed to stab this with my fork?") Next time I will probably just add frozen or fresh corn at the very last minute.

Tim's Rating: 9/10 (not including the corn; 7/10 with the corn).
Liz's Rating: 8.5/10

Giada's Shrimp Lasagna Rolls

Inspiration:
Giada's recipe, featured on Brooke's blog.

Ingredients:

• 8 ounces whole wheat lasagna noodles
• 1.5 tablespoons olive oil
• 1/2 pound large raw shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 1 large clove garlic, chopped
• 1 (15 oz) container whole-milk ricotta
• 1/4 cup freshly grated Parmesan cheese
• 1 egg, lightly beaten
• 1/8 cup chopped fresh basil
• 1/8 teaspoon freshly grated nutmeg
• 1.5 cups marinara sauce
• 3/4 cup grated mozzarella cheese

Instructions:

• Preheat the oven to 350.
• Bring a large pot of salted water to boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, about 6-8 minutes. Drain.
• Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and saute until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 1 cup ricotta cheese, the Parmesan cheese, eggs, basil, 3/8 teaspoon salt, 1/8 teaspoon pepper, and the nutmeg. Stir to combine.
• In another bowl, combine the marinara sauce with remaining 1 cup ricotta and stir to combine.
• To make lasagna, cover the bottom of a baking dish with 1/2 cup marinara mixture. Lay 4 noodles flat on a dry work surface. Spread about 1/4 cup shrimp mixture evenly over each noodle. Roll up and place seam-side down in the baking dish. Repeat twice more to make 6-8 lasagna rolls.
• Drizzle the rolls with the remaining marinara mixture and top with mozzarella. Bake until lasagna rolls are heated through and cheese begins to brown, about 25 minutes.

Notes: The ingredients/instructions above reflect the fact that I halved the recipe, which made 8 rolls, or 3-4 servings. You can see the full recipe and results on Brooke's blog.

Tim's Rating: 8/10
Liz's Rating: 9/10

Spicy Lemon Shrimp, New Orleans Style

Inspiration:
Cold-Weather Cooking, my mom Jeanne, and "Auntie" Sharon

Ingredients:

• 3/4 cup unsalted butter
• 3/4 cup unsalted margarine
• 4 cloves garlic, minced
• 2 Tbsp fresh rosemary, or 1 Tbsp dried, coarsely chopped
• 3 Tbsp Worcestershire sauce
• 1 to 2 tsp Tabasco sauce
• 3 1/2 Tbsp coarsely cracked black pepper
• 2 tsp salt
• 3 lbs large shrimp, in shells (preferably deveined)
• 2 whole lemons, thinly sliced and seeds removed
• 2 loaves French bread, sliced
  

Instructions:

1. Preheat oven to 400 degrees.
2. Melt the butter and margarine together in a saucepan over medium heat.
3. Remove from the heat and stir in the garlic, rosemary, Worcestershire, and enough Tabasco to impart the desired spiciness. Add the pepper and salt.
4. Place the shrimp in a large, shallow baking dish and pour the butter mixture over them. Tuck the lemon slices in and around the shrimp.
5. Back the shrimp, turning them once, halfway through, until tender and just cooked through (pink), 20-25 minutes.
6. Place the shrimp on a trivet in the center of the dining table.
7. Let the guests serve themselves on plates and offer plenty of bread for dunking into the delicious sauce. Be sure to have an empty dish on hand for the discarded shells.
   

Tim's Rating: 8/10
Liz's Rating: 10/10