Shrimp Scampi with Linguine

(adapted from Tyler Florence)

1 pound linguini,
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, minced
Pinch red pepper flakes, optional
one pound of medium shrimp, peeled and deveined, tails off
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Blueberry Crumble

Blueberry Crumble
(makes 4-5 servings)

12 Ounces fresh blueberries
1 teaspoon honey
1 teaspoon fresh squeezed lemon juice
1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons oat(or all-purpose) flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1/4 cup sliced almonds
Whipped cream, vanilla ice cream or frozen yogurt for serving

Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in an 8x8 inch baking pan. Drizzle with a teaspoon Honey and 1 teaspoon fresh squeezed lemon juice. Stir oats, flour, salt, 1/4 cup brown sugar together in a medium-size bowl. Add butter and cut into the oat mixture using your fingertips or a fork until moist clumps form. Stir in the almonds. Sprinkle mixture evenly over blueberries. Bake until berries are bubbling and topping is golden, about 20 minutes. Serve warm, each serving topped with a spoonful of whip cream, vanilla ice cream, or frozen yogurt.

Chicken Pot Pie

Chicken Pot Pie
(adapted from Good Old Food by Irena Chalmers)


Pastry:

1 and ½ cups all-purpose flour
2 teaspoons salt
8 tablespoons cold butter
¼ cup ice water

Filling:

1 and ½ cups chicken broth
1 pound boneless, skinless chicken breast, cut into 1-inch pieces(or cooked, cut into pieces)
4 tablespoons butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
1 cup coarsely chopped carrot
¾ cup fresh or frozen, defrosted peas
1 tablespoon finely chopped parsley
2 teaspoons finely chopped chives
1 teaspoon dried sage or tarragon
Salt and fresh pepper
1 egg yolk, lightly beaten with 1 tablespoon milk

For the pastry:

Sift together the flour and salt and place in a food processor. Add the butter and process for 7 to 8 seconds. The butter does not have to be fully incorporated. Add the water and process for 2 to 3 seconds more, until the dough starts to hold together on the blade. Don’t overprocess or the dough will be tough.

Turn the dough out onto a floured surface. Using the heel of your hand, spread the dough out 6 to 8 inches in front of you, a little at a time to finish incorporating the butter. Make the dough into a disk, wrap in saran wrap and chill for at least 2 hours.

For the filling:

Pour the chicken broth into a saucepan and bring to a boil. Add the chicken pieces (My Mom used a rotisserie chicken, and added it at the end instead) , lower the heat and simmer for 10 to 15 minutes until just tender. Remove the chicken with a slotted spoon and set aside. Keep the chicken broth warm.

Heat the butter in a medium size saucepan over low heat. Add the onion and cook for 4 to 5 minutes, until softened. Sprinkle the flour over the onion and stir to combine. Cook for 2 more minutes while stirring continuously.

Slowly add the warm chicken broth to the onion mixture, stirring until the sauce thickens. Add the carrots and simmer for 5 minutes. Add the peas, the reserved chicken and the herbs, season with salt and pepper to taste. Pour the filling into a deep 2-quart pie dish or divide among individual ramekins. My Mom was able to make 3 individuals out of this.
Heat oven to 350 degrees.

Remove the pastry from the fridge and roll out on a floured work surface to make 1/8 inch-thick circle, 2 inches larger than the pie dish. If using individual ramekins, divide dough and roll out an inch or two larger than the ramekins. Spread the pastry over the filled pie dish, trim and crimp the edges and make several slits in the top to let the steam escape. Brush the surface with the egg yolk wash. Put the pie on a baking sheet and bake for 30 to 35 minutes or until the pastry is golden.