Recently my husband had a conversation with an acquaintance of ours regarding pasta sauce. Both Chef K, my moniker for him, and I put up tomato sauce for future use. They talked about my cooking process and his. After cooking, I use a food mill, which removes both the skins and tomatoes. Chef K uses an immersion blender that grinds the ingredients, including skins and seeds. My tomato sauce retains its natural red color, Chef K’s has a pink hue.
Recently I was at my local Wegmans doing my weekly shopping. Although the humidity has dissipated, it is still rather warm. I swung by the seafood department and eyed possibilities for supper. I was in luck, they had fresh, never frozen shrimp from North Carolina for $14.99/lb. Now the question was, what recipe can I prepare that I haven’t made before? As I have been doing this blog for five years now, it’s very rare that I repeat a recipe. After five minutes of viewing my app for NYT Cooking, Epicurious and Lidia Bastianich’s website, I did find a recipe that was easy, used minimal ingredients and could be prepared in about 30 minutes, Lemony Shrimp over Zucchini from the website Lidia’s Italy. This recipe serves 6 to 8 people, however, I halved the ingredients for just my husband and I.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.