PASTA WITH ZUCCHINI AND MINT
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
- Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
- Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.
NORDIC GRAVLAX WITH CARAWAY & CORIANDER
Gravlax, which literally translates to "buried salmon", was traditionally made by salting salmon and burying it in a hole dug at the ocean's edge, just above the high tide line. Today, gravlax is one of Scandinavia's most distinctive dishes- our spice blend of freshly ground caraway, coriander and white peppercorns add layers of flavor to the cure. We love serving this as an appetizer or as a main course with lavash or pumpernickel bread.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water and 4 tbsp salt. Add salmon and let stand 10 minutes.
- In a skillet, toast RawSpiceBar's Gravlax Spices, stirring constantly, until fragrant, about 1 minute.
- In a small bowl, stir together salt, sugar & RawSpiceBar's Gravlax Spices until thoroughly combined.
- Remove salmon and pat dry with paper towels. Turn salmon skin side up and sprinkle about half of spice mixture, rubbing in with fingers.
- Arrange half the dill all over the bottom of a baking dish large enough to hold salmon. Set salmon skin side down on bed of dill. Rub remaining spice mixture on top and top with remaining dill. Cover with plastic and top with a weight. Refrigerate for 1 day.
- Unpack salmon and turn skin-side up. Re-pack with dill, cover with plastic and set weight back on top. Refrigerate until salmon is cured, 1 day longer for a lighter cure and 2 days longer for slightly more cure.
- For the dill sauce: in a blender, combine vinegar with dill, mustard, and sugar and blend until dill is very finely chopped. Add oil and blend until a smooth sauce is formed. Season with salt and pepper.
- Unpack salmon, removing dill, and set on a work surface. Using a very sharp slicing knife, cut gravlax on the bias into thin slices. Arrange on slices of pumpernickel bread and drizzle sauce on top. Serve.
Nutrition Facts : Calories 101, Fat 3.5, SaturatedFat 0.6, Cholesterol 36.6, Sodium 59.6, Protein 16.3
CHICKEN DAHI
The name of this dish translates to CHICKEN IN YOGURT. This is a classic Indian dish and is gorgeous. Prepare the chicken the day before cooking it. Cooking time is only 30 mins.
Provided by Brian Holley
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken joints into two.
- In blender process the yogurt, garlic, ginger, red chillies, turmeric, and ground coriander, till smooth.
- In a large bowl put the chicken and cover with the spice mix, stir well and refrigerate overnight.
- Transfer the chicken and its marinade to a pot, cover with a lid and cook over medium heat till the chicken is tender. Remove from the heat.
- In a large frying pan heat the oil. fry the onions till brown. Add the chicken and fry for 4 mins stirring a few times.
- Add the green chillies, salt and garam masala, cook for 3 minutes Remove from the heat, stir in half of the coriander leaves.
- Serve with the remaining coriander leaves sprinkled on top.
Nutrition Facts : Calories 763.8, Fat 27.7, SaturatedFat 6.1, Cholesterol 294.4, Sodium 859.7, Carbohydrate 15, Fiber 3.6, Sugar 7.7, Protein 109.2
PASTA WITH ZUCCHINI AND MINT
This minty Roman-style zucchini is wonderful with pasta or served on its own.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
- When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 7 grams
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