Posts Tagged ‘video’

Shrimp with Corn and Tomato Garlic Sauce {#6SecondRecipe}

Wednesday, September 18th, 2013

There’s a shrimp dish at our favorite tapas restaurant that is pretty simple — shrimp in a garlic and chili infused olive oil. I used some of our last-of-the-season corn and tomatoes from our CSA to build on that garlic-and-shrimp combo for a really fast, fresh and flavorful weeknight family dinner. Shrimp is one of the things I always keep on hand in the freezer for throwing together a meal in a hurry — it can defrost in the time it takes to boil water for pasta to go with it.

shrimp with corn, tomato and garlic | foodietots.com

{FoodieTots Tip: look for wild caught Bay or Gulf/Key West shrimp, which have a higher Seafood Watch sustainability rating than the farmed imports.}

To make the sauce, I employed a trick learned from the chef of that tapas restaurant, José Andrés (you may have caught his Made in Spain series on PBS): grating fresh tomatoes to extract the juice and pulp and leave behind the skin. This way your finished dish doesn’t have those bits of tomato skin mucking up the texture. Older kids can help with that step, too.

Watch the six-second video here, or scroll down for the recipe. (Apologies for the awkward end to the video, I seem to have recorded my carrying it outside for it’s finished photo….)

Shrimp with Corn and Tomato from Colleen | GlassBottle on Vimeo.

Recipe: Shrimp with Corn and Tomato
Makes 4 servings

Ingredients:

  • 1 pound peeled and deveined uncooked shrimp, defrosted
  • 3 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 ear corn, kernels removed (or 1 cup frozen corn kernels, defrosted)
  • 2 large tomatoes, halved and grated over a bowl to catch pulp and juice
  • pinch of Merken, a Chilean red pepper, or other red pepper flakes
  • pinch of sea salt

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook until just beginning to brown around edges.

2. Add shrimp and cook, turning once or twice, until pink, about 4-6 minutes.

3. Add corn and tomato pulp and cook 2 minutes.

4. Remove from heat and season with red pepper and salt.

Serve with crusty bread to sop up the sauce, or over rice or pasta if desired.

What’s your favorite shrimp recipe?

Kids Cook Monday: Strawberry Cream Tart

Monday, May 3rd, 2010

The folks behind the Meatless Monday campaign (HealthyMonday.org) have added a new weekly challenge to their menu: Kids Cook Monday. The newly-launched website contains kid-friendly recipes and videos of parents cooking with their kids. Naturally, FoodieTots is thrilled to support the cause — you can see some of our kid-tested recipes on the site already. And, in honor of the launch (and our new house!), the Foodie Tot and I made a Strawberry Cream Tart this weekend.

A tart is a fairly fool-proof pastry to make with younger kids. And if you, say, haven’t yet unpacked the food processor, a little child labor comes in handy in combining the flour and butter with a pastry blender. Since the rolling pin was also unaccounted for, I simply pressed the dough into my tart pan. Not as pretty, but it gets the job done.

As the boy notes in the video, the strawberries came from our new neighborhood’s farmers market, the Falls Church market. (He’s still a little confused on whether both Alexandria and Arlington are in Virginia.) It was the first weekend of strawberry season here in Virginia, and they were abundant at the market. And I bought the mascarpone for the tart from Blue Ridge Dairy, and the (multi-colored) eggs from Valentine’s Country Meats & Bakery.

Watch the video! (and pardon my arm in front of the boy’s face … we need to work on our camera set-up in the new kitchen.)

Foodie Tot makes Strawberry Cream Tart from Colleen Levine on Vimeo.

Recipe: Strawberry Cream Tart

Pastry

  • 1 1/2 cups unbleached flour
  • 1/2 cup organic butter, cubed
  • 1/2 cup powdered sugar
  • 2 egg yolks

Instructions: In a mixing bowl, combine flour and cold butter until small pea-sized lumps form. Add powdered sugar. In a separate bowl, whisk egg yolks with a fork. Add to flour mixture and mix until dough begins to come together (will still look quite crumbly). Press into a disk and wrap in plastic wrap; chill 1 hour before rolling out. Alternately, press crumbs into a butter tart pan. Freeze tart shell for 10 minutes. Prick with a fork and bake at 350 degrees for 20 minutes. Shell should look set but not begin to brown. Cool before filling.

Cream Filling

  • 1 cup mascarpone cheese
  • 1 tablespoon sugar
  • 1 teaspoon vanilla paste

Instructions: Stir cheese, sugar and vanilla together until well combined. Chill until ready to use.

Strawberries

  • 1 pint strawberries, hulled and halved
  • 2 tablespoons fruit jam (we used plum), melted in microwave for 10 seconds and thinned with a few drops of water

Assembling the tart: Place the cooled tart on the counter and arrange the cream, berries and jam nearby. Your child can spread the cream in the shell, arrange strawberries over the cream, and use a pastry brush to brush the jam over the berries. Chill for an hour before serving. Enjoy!

If you’d like to join the Kids Cook Monday fun, visit the website or contact Joanna Lee at jlee@mondaycampaigns.org. And please check back the first Monday of each month for the latest Foodie Tot cooks video!

At Market: Simple Tomato Gazpacho

Monday, September 14th, 2009

grapes at marketAt the Alexandria Markets: We’ve returned to our Alexandria farmers markets after our recent travels, and witnessed that unequivocal sign of seasons changing from summer to fall in the peaches and tomatoes being nudged out by apples, pears, and early winter squash. Now I don’t know if there’s some sort of zucchini shortage in Northern Virginia, but we’ve received none from our CSA this year and I only spotted a few giant ones at the West End market. Has there been some sort of run on zucchini by crazed zucchini bread addicts? (By the way, if you haven’t been to West End lately, you’re missing out on some wonderful authentic Mexican tamales from Alma at Westmoreland Berry Farm.)

At any rate, we received word from our CSA that their tomatoes have begun to show signs of early blight (not the late blight you’ve heard so much about), so I set about to make sure we enjoyed the ones we got to the fullest. After our tomato jam experience (kudos to Jennifer for winning the food52 best preserves contest with her recipe!), the boy comes running to get his knife whenever he sees me dicing tomatoes. He even overcame his fear of the blender to help me make this super simple gazpacho. With all due to respect to José Andrés, who makes the best restaurant gazpacho in town, this recipe is even simpler with just six ingredients, tasting pretty much like, well, a pulverized tomato. Ironically the boy liked it even though he refuses to eat fresh tomatoes. Be sure to use good quality extra virgin olive oil — preferably from Spain, of course.

tomato gazpacho

Recipe: Simple Tomato Gazpacho (kid-friendly instructions)

Ingredients:

  • About 2 pounds very ripe tomatoes, diced
  • 2 slices white/Italian bread, crusts removed and cubed
  • 3 cloves garlic, peeled
  • 2 tablespoons sherry or white balsamic vinegar
  • 1/4 to 1/2 cup extra virgin olive oil
  • generous pinch of sea salt

Instructions:

1. Using a kid-safe knife, assist child in cutting tomato and bread into pieces.

2. Place tomatoes, bread, garlic, vinegar, salt and 1/4 cup oil in blender. Cover and blend for 1 minute.

3. Add additional olive oil as needed, blending after each addition, to reach a smooth consistency. Chill for at least 30 minutes, then serve with an extra drizzle of oil to garnish. (Use basil oil for extra oomph.)

Bonus Foodie Tot Video! This was a totally unscripted, impromptu video shot by the husband so please disregard the messy counter and, uh, my lack of make-up. (And no, Seventh Generation did not provide compensation for the product placement, but clearly we should buy stock or something. ;-) ) Anyway, enjoy!

Foodie Tot cooks gazpacho from Colleen Levine on Vimeo.