Recipe: Pan Roasted Shrimp with Wisconsin Aged Parmesan

One of the first signature dishes at Chef Michael Symon's restaurant, Lola, this meal can be enjoyed as an entrée or as a salad. Featuring buttery Wisconsin Aged Parmesan that crackles on the tongue, shrimp, white beans, and grape tomatoes, this original dish boasts rich and creamy flavors with a full-bodied taste.

NUMBER OF SERVINGS: 4-6

• 2 shallots, minced (about 2 tablespoons)
• 1 clove garlic, minced
• Kosher salt and ground black pepper
• Juice of 2 lemons
• 1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
• 1/2 cup grape tomatoes, halved
• 1 cup freshly cooked or canned white beans, such as cannellini
• 1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice
• 1/4 cup fresh dill, chopped
• 1 pound large shrimp, peeled and deveined

Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan cheese and dill. Mix well and set aside.

Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper.

Add warm shrimp to prepared mixture and toss. Serve immediately.

Recipe and image from the Wisconsin Cheese site -- visit the site to watch a video of Chef Symon making the salad.

DIY Project: No Sew Curtains

Metal clips (I have some from Ikea--love 'em!)


Metal grommets + rayon cording


Vintage (or vintage inspired) metal decor clips


Metal grommets + wall hooks


Buttons + ribbon


Iron-on fusing tape

Call me artistic, say I'm crafty, but do not count sewing among my talents. I've tried...and failed. Handwork, yes, but sewing machines wish for legs to run fast and far if I am near. Trust me, I'm not making this up. Two lovely words: NO SEW. All these ideas look quick, easy and appealing. Now the only thing you need to do is hunt down the fabric or, even better, ready made panels!

Idea and images via.

Recipe: Grilled bread with zucchini, ricotta and basil

4 1/2-inch-thick slices country bread
2 tablespoons olive oil
4 small zucchini (about 2 pounds), thinly sliced lengthwise
1 cup fresh basil, leaves torn
1/4 teaspoon crushed red pepper
kosher salt
1 cup fresh ricotta
Directions

Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.

Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side. Toss in a large bowl with the basil, red pepper, 1/2 teaspoon salt, and the remaining tablespoon of oil.

Top the bread with the zucchini and ricotta.

Might try this one over the weekend--hope yours is terrific, everyone!

Found HERE.

Recipe: Your Choice Pasta Salad

I admit it...my repertoire for cooking is a bit limited. Okay, perhaps it's more accurate to say that while I love to eat (raise your hand if you're a foodie), I do not always enjoy the process of making something to eat.

I am thankful for the Food Network. We all have our favorite hosts, don't we? Mine are Giada De Laurentis, Tyler Florence, Emeril Lagasse and Ina Garten. Chris and I often watch together and we really enjoy Diners, Drive-Ins and Dives with Guy Fieri, Iron Chef America, Tyler's Ultimate and (on Travel Channel), No Reservations with the ever-snarky, always-traveling-to-someplace-exotic, Anthony "Tony" Bourdain.


People's Co-Op

The first time I posted a recipe on the blog it received a number of positive comments, so I thought I would make this a semi-regular feature and share another.



Your Choice Pasta Salad

Ingredients and Prep

1 pound cooked pasta (ratatori, fusilli, penne, or farfalle all work well)

Cubed cheese - your choice of varieties and amount:
Sharp cheddar, Havarti, Swiss, etc...I usually use two.

Cubed meat - your choice of varieties and amount:
Ham, turkey, pepperoni, salami, cooked/crumbled bacon, etc...again, I tend to use two.

Diced or sliced veggies - your choice of varieties and amount:
Carrot, tomato, broccoli, green or yellow beans, olives, red/yellow/orange bell peppers, red onion, etc. Frozen veggies work fine, just throw them in with the pasta during the last few minutes of the boiling.


Peppers

Mayonnaise and Ranch Dressing - your choice of each amount, depending on the size of the salad you are creating and which flavor you like best. I use both as the mayo lends body and the dressing adds another layer of flavor.

Kosher salt, fresh grind black pepper, dried herbs - your choice of amounts for each ingredient.

Cook the pasta (and veggies if you choose to use frozen), drain, rinse with cold water until all are cold. Mix pasta and all other ingredients in a large bowl and serve. Refrigerate any leftovers and the flavors will mix overnight and be even better on the second go-round!

This is a quick and easy meal that works well for cleaning out the fridge. It's even better on a hot summer night when you don't want to heat up the house. Bonus: it's super tasty!


Carts

All photos displayed in this post are by Tina, copyright Pfeiffer Photos 2008, and are available in our Etsy shop as prints or blank note cards or shoot me an email for more information.