Linguine with Arugula

This is a fast, four ingredient meal that seems very simple in its flavorings - and it is!  The arugula provides a nice peppery bite and the salty tang of good quality Parmesan cheese provides interest.  Feel free to play around with flavorings - the base recipe is very forgiving.

Linguine with Arugula

12 oz. fresh or dried linguine

1 large bunch arugula (about 5 oz.); stalks removed, shredded or torn

1 cup freshly grated Parmesan

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

Cook the pasta in a large pot of salted, boiling water according to the package directions, then drain thoroughly. 

Heat 4 tbsp. (1/4 cup) of the olive oil in the pasta pan, then add the drained pasta, followed by the arugula.  Toss over a medium to high heat for 1 - 2 minutes or until the arugula just wilts.  Remove the pan from the heat.

Tip the pasta and arugula into a large, warmed bowl.  Add half the Parmesan and the remaining olive oil.  Add a little salt and pepper to taste.

Toss the mixture quickly to mix.  Serve immediately, sprinkled with the remaining Parmesan.

Serves 4

NOTE:  I found this to be a rather bland dish when I added half of the Parmesan, so I added the entire amount of Parmesan and that perked up the flavor.  However, this dish needs work.  An obvious missing flavor is GARLIC!  I am going to play with this recipe some more and play with the flavors.  I probably will try using sautéed garlic or roasted garlic, crushed red pepper flakes and lemon juice or zest.  The arugula provides a nice peppery bite but it's not enough to give a lot of interest to the dish.  I will rewrite this recipe when I've figured out what flavorings work well.

Burrebrede (Scottish Shortbread)

There are a lot of recipes out there for shortbread, but authentic burrebrede has ground rice flour in it, unlike American shortbread.  The rice flour makes the texture extremely light and if made thinly, gives it extra crispness that regular flour cannot provide.  Resist the temptation to eat it hot from the pan, because if it is left to sit for a day or more, the flavor will deepen and be even more decadent! Còrd riut glan fhéin!

Burrebrede

1 ½ cups all-purpose flour

½ cup rice flour

1 cup butter, at room temperature

½ cup sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.  Sift the flours together in another bowl, then gradually add to the creamed mixture and mix until the dough clumps together.

Press the dough into 1 or 2 cake pans.  For thicker shortbread, use 1 9" pan and use two 8” pans for thinner shortbread.  Prick the dough with a fork if you wish to decorate.

Bake at 350 degrees for 25 – 35 minutes or until cooked through and lightly browned.

Cut into appropriate sized pieces while still warm and allow to cool completely before removing it from the pans.  If you cut it when it cools, it will crumble and fall apart – cutting while still warm will stop this from happening.

NOTE:  I used Bob's Red Mill brand of ground rice flour. You can find this at any Pick 'n Save or Sendik's store in the baking aisles. Bob's Red Mill ground rice flour is certified gluten-free.

Marinated Flank Steak with Asian Slaw

Looking for something to assault your taste buds?  This dish will more than do it.  Using Asian-inspired flavors in both the marinade and the slaw is sure to satisfy your need for something different.  Dark toasted sesame oil really shines through, as it provides much of the flavor in both segments of the dish.  This would be great as part of a summer barbecue or even on the coldest of winter nights.  Serve with a cold beer or a nice icy glass of lemonade to balance all the flavors.

Marinated Flank Steak with Asian Slaw

Steak:

1/4 cup rice wine vinegar

1/4 cup reduced sodium soy sauce

1 tbsp. minced fresh ginger

1 tbsp. dark toasted sesame oil

1 tbsp. brown sugar

1/2 tsp. red pepper flakes

2 lb. flank steak

Slaw:

3 tbsp. peanut oil (or other neutral oil)

1 shallot, minced

2 small hot chilies, seeded and minced

1 tbsp. fresh lime juice

1 tsp. dark toasted sesame oil

3/4 tsp. kosher salt

3 cups very thinly sliced red cabbage

2 carrots, peeled & cut into fine julienne

2 scallions, thinly sliced

1 cup thinly sliced basil leaves

For the steak, whisk the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes together in a small bowl.  Place the steak in a large plastic bag or a shallow baking dish.  Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours, turning occasionally (the longer, the better!).

To make the slaw, whisk together the oil, shallot, chilies, lime juice, sesame oil and salt in a medium bowl.  Add the cabbage, carrots and scallions - mix well.  Refrigerate for at least 1 hour.

When ready to cook, prepare a charcoal or gas grill or heat the broiler.  Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium-rare.  Transfer to a cutting board and tent with foil, letting it rest for 10 minutes.

Meanwhile, toss the slaw with the basil.  Place a mound of slaw on each of 4 plates.  Thinly slice the steak on the bias and drape over the slaw.

NOTE:  I didn't pay attention to the recipe and accidentally added the shallot and chilies (I used jalapenos) to the marinade - didn't matter, because it added a lot of flavor.  Although not listed in the recipe, I felt the marinade needed another typical ingredient found in Asian-themed dishes - garlic.  I minced two large cloves of garlic and added them into the marinade.

I would suggest making a double batch of the slaw, because the amount you get really is only enough to feed two hungry people.  The slaw itself is so good that you could make and serve it by itself as part of a barbecue spread or a buffet.  Feel free to add different vegetables to the slaw, like thinly sliced fancy bell peppers...or use a combination of red and green cabbages, but wait until about an hour before you serve it to toss in the green cabbage (will prevent "staining" by the red cabbage).

Banana Bread

There are as many variations to banana bread as there are variations in DNA - almost every recipe is different.  Banana bread is a classic American quick bread that is moist, delicious and usually studded with nuts or chocolate chips.  This recipe brings through the rich flavor of banana while maintaining a dense, rich texture.  Enjoy plain or consider serving warm with a scoop of good quality vanilla ice cream, frozen custard or frozen yogurt.

This recipe took the blue ribbon at the 1979 Wisconsin State Fair.

Banana Bread

½ cup unsalted butter

1 cup sugar

2 eggs

2 cups sifted flour

2 tsp. baking powder

½ tsp. kosher salt

½ tsp. baking soda

¼ tsp. nutmeg

1 cup mashed bananas

½ cup chopped walnuts

1 tsp. vanilla

Cream the butter and sugar until light and fluffy.  Add the eggs one at a time, making sure the mixture is well-blended.  Add the vanilla and blend well.  

In a medium bowl, sift together the flour, baking powder, kosher salt, baking soda and nutmeg.  Add to the creamed mixture, alternating with the mashed bananas.  Mix only until the flour disappears - do not overmix.  Gently fold in the walnuts and pour into a well-greased and floured 9 x 5" loaf pan.

Bake at 350 degrees for 45 - 50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan on a rack for 10 minutes before turning out.  Cool completely before slicing.

Makes 1 loaf, approximately 16 slices (dependent upon how thinly you slice it)

NOTE:  I did not use walnuts and instead added 1/2 cup Hershey's Special Dark chocolate chips (dredged in a little flour first).  You can use either miniature chocolate chips or regular sized chips; use 1/2 cup per batch.  Do not be surprised if the regular sized chips sink to the bottom despite dredging - the miniature ones will stay more dispersed.  I also chose to add 1 tsp. ground cinnamon.