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Among the food obsessed, certain foods, tools, and cooking techniques have attained cult-like status. The Big Green Egg smoker comes to mind. Marshmallow Peeps. Fruit salad suspended in molded gelatin. Beer can cooking is another one. But why? Of course,...
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We hope these ideas inspire you to get creative with leftovers. If you try any of these let us know what you think. We’d love to hear from you. And happy long weekend from all of us at Art & Cook.
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Serves 4
Ingredients
- 1 cup basmati rice, about 6-1/2 oz
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp unsalted butter
- 1/3 cup finely chopped sweet onion
- 2 medium cloves garlic, grated, crushed, or finely minced
- 1 1/2 cups chicken or vegetable broth
- Kosher salt and freshly ground black pepper
- ½ cup thawed frozen petite peas, optional
Serves 3
Ingredients
-
18 jumbo (21/25 count) shell-on shrimp, peeled, deveined, and tail on
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3 cloves garlic, crushed
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2 bay leaves
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2 Tbsp kosher salt
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½ cup ketchup
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1 ½ Tbsp white horseradish
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½ tsp fresh lemon juice
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½ tsp Worcestershire sauce
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pinch kosher salt
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¼ tsp sambal OR 1 to 3 dashes hot sauce (optional)
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parsley springs and lemon wedges for serving
TIPS:
- Cooking the shrimp off of the heat poaches them gently and keeps them from overcooking.
- Add the shrimp heads and shells to the poaching water to infuse your shrimp with even more briny, flavorful goodness.
Serves 2 to 4
Ingredients
- 8 oz (225g) campanelle or other ruffle-shaped short pasta
- kosher salt or fine sea salt
- ¼ cup extra-virgin olive oil
- ¾ cup minced shallots (2 to 4 shallots)
- 2 cloves garlic, minced (about 2 Tbsp)
- juice and zest of a half lemon (about 1 1/2 tsp zest and 1 Tbsp juice)
- ½ tsp freshly ground black pepper
- ⅛ tsp red pepper flakes
- ¼ cup finely chopped flat-leaf parsley
- ½ cup shaved Parmigiano Reggiano cheese [omit or substitute vegan cheese to make vegan]
Tips
- Prepare the shallots and garlic while the pasta is boiling. Sautéing the shallots before adding the garlic helps you avoid burning the garlic.
- Adding some of the reserved pasta water to the sauté pan with the pasta is the little secret that makes the shallot sauce so luscious.