Arsip Tag: charred

charred eggplant and walnut pesto pasta salad – smitten kitchen

Dipublikasi pada Desember 5, 2023 oleh pbnbigesdi

Source: Walnut pesto adapted from Jody Williams

    Assembly
  • Salt
  • 1/2 pound pasta (I used Setaro’s organietti, but other radiatore shapes are great here)
  • Additional olive oil
  • 1 medium eggplant (1 pound)
  • Freshly ground black pepper
  • Additional sherry or red wine vinegar
  • 2 ounces ricotta salata, crumbled
  • 2 tablespoons chopped flat-leaf parsley or basil
    • Dressing
  • 3/4 cup (2 3/4 ounces) walnuts, toasted and cooled first for best flavor
  • 3 tablespoons grated Parmesan cheese
  • 1 small garlic clove, peeled
  • 2 sprigs of thyme, cleaned
  • Salt
  • 2 teaspoons sherry vinegar, plus more at end
  • 1/4 cup olive oil, plus more at end
  • 2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-packed will both work)
  • Freshly ground black pepper and/or red pepper flakes

Cook pasta: In very well salted water until 1 to 2 minutes before doneness and drain.

Prepare eggplant: Trim eggplant and slice into 1/2-inch coins. Brush both sides with olive oil and sprinkle with salt and freshly ground black pepper. Heat grill to medium-high. Arrange eggplant in one layer and cook until charred underneath, about 8 minutes. (If it’s sticking to the grill, it wants to cook longer.) Flip pieces over and cook until charred on second side, about 5 to 8 minutes more. Set aside to cool slightly then chop into chunks.

No grill? Heat oven to 425. Trim eggplant and slice into 1/2-inch coins. Coat a baking sheet generously with olive oil, arrange eggplant on top and sprinkle with salt and pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release easily; if they don’t want to, cook them a few minutes longer. Flip each piece, sprinkle again with salt and pepper, and roast on the second side for 10 to 12 minutes, or until charred underneath again.

Make dressing: In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and freshly ground black pepper and/or red pepper flakes. Stir in oil and tomatoes, then whisk in vinegar to taste.

Assemble salad: Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (I used about 1 tablespoon extra oil and 2 tablespoons extra vinegar in total). Chop eggplant into chunks, add to bowl and toss again. Adjust seasonings to taste, then stir in cheese and herbs.

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burrata with charred and raw sugar snap peas – smitten kitchen

Dipublikasi pada November 20, 2023 oleh pbnbigesdi

I finished the peas with more olive oil, mint (or basil), and lemon, and used Music’s suggestion of adding more heat through Calabrian chiles in oil (dried red pepper flakes work too). This alone makes a fancy salad kind of meal, or but grilled chicken sausages or a sheet pan of your favorite meatballs would make it more substantial.

If you can’t find burrata, look for buffalo mozzarella, and if you can’t find that, just fine the freshest that you can. You might find that you want up to a pound of it as it doesn’t spread out into as many bites as burrata. Slice it open (or into a few thick slices, laid out on a plate), and let it warm up if you’ve got the time. It makes a big difference. “In a perfect world, mozzarella will never have been refrigerated, but these are imperfect times,” Music explains, to my delight.

  • 1 8-ounce ball burrata
  • Olive oil, for drizzling and brushing
  • Flaky sea salt
  • Freshly ground black pepper
  • Half a lemon
  • 1 pound sugar snap peas
  • 1 to 2 thick-cut slices crusty bread (I’m using miche here)
  • A handful of mint and basil leaves, torn or thinly sliced
  • Chiles in oil or red pepper flakes to serve
Butterfly your burrata: Drain burrata and gently dab dry on a paper towel. Place on serving platter. Begin to cut in half vertically (i.e. into left and right halves) but stop halfway and turn knife sideways (in either direction) and cut out to wall of burrata but not through. Use knife to flip it open onto the plate, then spread the center cream a bit into a flat layer. Repeat on second side. Drizzle lightly with olive oil and sprinkle with flaky salt. Let sit at room temperature while you prepare everything else, or up to an hour, if you have the time. Taking the chill off it is the key for the creamiest insides and best flavor.

Trim/de-string your sugar snaps and place in a large bowl. Drizzle with 1 tablespoon olive oil (or more, to taste), many grinds of black pepper, and sea salt and toss to evenly coat.

Grate or shred your bread with your fingers into coarse crumbs. I omitted my crusts because they were stale and very dark. You want a little shy of 1 cup.

Grill instructions: Prepare your grill for medium-high direct heat.

Make the crumbs on the grill: Place a small cast iron frying pan on a medium-high heat on your grill and place the torn bread and a glug of olive oil inside, enough to dampen the crumbs. Season with salt and cook the crumbs, stirring from time to time, until they’re golden and crisp. About a minute before they reach the perfect color, finely grate the zest of half a lemon over them and stir to heat and combine. Set crumbs aside.

Grill your sugar snaps: Place half your prepared sugar snaps in on a wire rack or grill basket on a grill and grill, tossing occasionally, until charred in spots, about 3 to 5 minutes. Transfer back to bowl with remaining raw sugar snaps and toss to combine.

Stove instructions: Make the crumbs on the stove by following the above instructions but use a large, heavy frying pan over medium-high heat, the same one you’ll use again for the sugar snaps. Scoop the crumbs out into a bowl to cool.

Blister your sugar snaps on the stove: Heat the large, heavy frying pan you used for the crumbs over high heat. Add half of prepared sugar snaps and cook, tossing occasionally, until charred in spots, about 3 to 5 minutes. Transfer back to bowl with remaining raw sugar snaps and toss to combine.

To finish: Scatter charred and raw sugar snap mixture over butterflied burrata along with crumbs. Drizzle with more olive oil, flaky sea salt. Add mint or basil leaves and serve with chiles in oil or red pepper flakes to taste.

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