Tag Archives: Prosciutto

Savory Waffles for Your Sweet

Savory Waffles for Your Sweet

This article originally appeared in the February 2017 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2017.  All rights reserved.  Reprinted with permission.

Not Your Spring Spiral

Not Your Spring Spiral

This article originally appeared in the April 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2014.  All rights reserved.  Reprinted with permission.

Let the Game Begin

Please enjoy the recipes in my October issue of The Judicial Palate!

Let the Game Begin

This article originally appeared in the October 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

A Summer Side – Chocolate Mint Couscous

One of the greatest scents of summer is the fragrance of fresh herbs.  I use many of the herbs in my small garden nearly every day – basil in a Caprese salad, sorrel in scrambled eggs and thyme and sage in roasted potatoes.  The chocolate mint, with its clean aroma, presents more of a challenge.  However, last night’s dinner of lamb tenderloin demanded the mint.

Herbs

Rather than use the mint in a sauce for the lamb, I decided to incorporate it in a couscous.  First, I roughly chopped three sprigs of mint leaves and shelled and roughly chopped a handful of salted pistachios.

Pistachios

Then, I brought 1 1/4 cups of water to a boil and added 1 cup of whole wheat pearl couscous.  I stirred the couscous periodically and added one tablespoon of butter, a dash of turmeric and salt and pepper to taste.  When the couscous was just about cooked (after 8 minutes), I stirred in the pistachios and mint.  The saltiness of the pistachios was an excellent complement to the subtle chocolate flavor of the mint.  The color was also vibrant and summery.

Consider serving this couscous alongside a lamb dish, as I did with the lamb tenderloin marinated in olive oil, cumin, coriander, salt and pepper.  Make a little extra for the next day, as I found it to be a tasty addition to an antipasto lunch of prosciutto and cheeses.

Couscous

Not Your Spring Spiral

Please enjoy my April edition of The Judicial Palate!

Not Your Spring Spiral

This article originally appeared in the April 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

 

Pasta with Asparagus and Prosciutto

The perfect way to celebrate the mild weather today was serving pasta with two springtime ingredients – asparagus and prosciutto – for dinner.  The pink and green in this dish signaled the upcoming change in seasons.

Proscuitto

To prepare this dinner for two, thinly slice five asparagus spears on an angle and cut five prosciutto slices into strips.  Bring a large pot of water to a boil and add a pinch of salt when the water comes to a rolling boil.  I used egg spaghetti that cooks in six minutes, so as soon as I put the pasta in the water, I melted several tablespoons of butter and extra virgin olive oil in a large non-stick pan.  I added the asparagus and prosciutto to the bubbling butter and oil and stirred while sautéing.   Depending on the pasta you choose, you may want to start sautéing the asparagus and prosciutto later to prevent overcooking it.

Pasta

When the pasta is ready, transfer it to the pan, adding several tablespoons of the pasta water and more butter if necessary.  Stir the asparagus and prosciutto into the spaghetti, and add freshly squeezed Meyer lemon juice.  Serve with some fresh cracked pepper and grated Parmesan cheese.

Pasta and Asparagus

Happy Daylight Saving Time!