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Showing posts from August, 2010

Shrimp and Grits with Summer Veggies

This dish was amazing! I can't believe how great it tasted, especially considering I had no idea how I was going to do it when I came up with the idea this morning after breakfast.

So there is no recipe. I just used what I had in the icebox, but I think I can walk back through what I did.

I started by making some shrimp stock. This is one of those times when I'm glad I'm one of those weird people who save various and sundry animal parts to make stock from scratch. I really think it made all the difference in this dish. I had 2 quart ziplock bags of shrimp shells in the freezer, so I put them in a 2 quart sauce pan and filled it with water up to within an inch of the top. I put it on the heat and added 1 bay leaf, 4 smashed cloves of garlic (I didn't bother peeling it), a few stalks of celery, the heal of an onion and a few whole peppercorns. I brought it to a boil, then cut it back to simmer for about half an hour. If you had time, you could simmer it longer and …

Redemption!

I needed to be redeemed after last night's dinner. I had chicken salad (that won't be blogged because it was not good) and fried squash blossoms. They weren't bad, but for all the work, they weren't great, either. I will have to think about the stuffing and tweak it a bit for next time. Less cheese, more veggies.

Tonight had to be a grand slam. Dev picked some rainbow chard out of the garden this afternoon, and as luck would have it, I had seen a recipe for swiss chard lasagna in an issue of Food Network magazine. I assembled the ingredients and gave it a go.

It turned out really well. It has tons of cheesy goodness, and the chard keeps it light. Next time, however, I think I'll add some chopped fresh tomatoes just to cut through some of the cheesiness.

Here's the recipe:

Swiss Chard Lasagna

6 no-boil lasagna noodles (I used an 8x8 pan, so I only needed 4)
3 Tbsp. extra-virgin olive oil, plus more for brushing
1 bunch swiss chard, finely chopped, leaves and st…