Sautéed Squid with Leeks and Shishito Peppers

As much as I wanted this to be a slow, relaxing summer, I knew that work would get in the way. And now, here we are, already in July. Our weekends are booked up and now almost every day involves a shoot. Instead of being disappointed by the lack of downtime, we are starting to plan ahead to this fall and winter and are looking to take another vacation around the holidays. We went to Hawaii last year and it was a magical ten days. As much as we love culture and exploring cities, the best part of that trip was relaxing by the pool. We've been talking for years about doing the all-inclusive (and "adults only") thing. An island resort with nothing to do but read, eat, and drink (I gained five pounds in Hawaii so I can only imagine what this trip will do to me). So, that's the direction we're looking in (we're totally open to suggestions if people have them... thinking Cancun, the DR, maybe Turks and Caicos). 

Squid is one of those ingredients I seldom work with. I'll order it anytime it's on a menu, but cooking at home never occurs to me. I did find myself purchasing a few pounds the other week (an impulse buy), along with shishito peppers (which, until this recipe, I had never prepared) and a bunch of leeks. I fired up the wok (one of my favorite kitchen implements) for this dish. It's not a complicated recipe, but it does pack a ton of flavor.  

Sautéed Squid with Leeks and Shishito Peppers

Servings
Serves 4

Ingredients
2 pounds cleaned squid, a mixture of tentacles and bodies, bigger tentacles cut in half, the bodies cut into 1/2" rings
1 bunch washed leeks, light green and white parts only, sliced into thin rings
8 ounces shishito peppers, stems removed
2 teaspoons of fresh minced ginger
1 teaspoon minced garlic
Olive oil
Soy sauce
Sesame oil
Red pepper flakes

Directions
1. Place 1 tablespoon of olive over in a wok or large skillet set over high heat. Heat for 1 minute. Add the leeks and cook for 1 minute. Add shishito peppers and stir to combine. Cook for another 2-3 minutes, until the peppers begin to blister. Transfer peppers and leeks to a bowl.

2. Return the pan to the stove and set over medium-high heat. Pour in 1 tablespoon olive oil and let it heat up for 1 minute. Add squid to the pan, and drizzle 1 tablespoon of soy sauce over them. Cook, without touching them, for one minute. Add minced ginger and garlic. Flip over squid and cook for another 1-2 minutes.

3. Add the cooked peppers and leeks to the pan with the squid and toss to combine. Drizzle 2 teaspoons sesame oil over them and sprinkle 1/2 teaspoon red pepper flakes on top. 

Tuna and Fiddlehead Salad with Ramp Dressing

Over the weekend, our friends hosted their first Passover Seder. It was very much an abridged version, with a 10 minute haggadah just to cover the key elements. Wine was poured, matzo and haroset and bitter herbs were consumed, and the four questions were said. Then, we feasted. I brought a triple layered gefilte fish (one of these days I'll get around to sharing the recipe) and there was turkey and matzo ball soup and potatoes and green beans and matzo-vegetable pie. We finished with macaroons (which made this guy very very happy) and flourless chocolate cake and fruit jellies. By the end, we were stuffed. Like, rolling on the floor, holding our bellies stuffed. It was a beautiful tradition they started and a lovely way to bring family and friends together.

None of this has to do with this salad recipe, except that it is Kosher for passover. I have a whole bunch of items ready to share with you, but they're all bready and cakey and, well, I just didn't want to post them during the holiday. But soon... very soon. There's been a lot of very heavy eating going on lately. We've been dining out more than usual. So, when we're home, I'll put together big salads for the two of us. There's often a hard-boiled egg and some tuna added. And, I had to include a few of my favorite spring vegetables. The ramp dressing comes together quickly. I'm sure ramps can be a little intimidating to some, but, really, don't be afraid. Just throw them in a blender with some oil and lemon juice and salt, and you have a bright, bold topping for a salad (or, as I've also done, roasted potatoes). 

Tuna and Fiddlehead Salad with Ramp Dressing

Yield
2 servings

Ingredients
For the salad
2 eggs
1/2 lb fiddleheads, rinsed
1/2 lb small new potatoes, cut in half (or, if larger, quartered)
7oz jar tuna fillets in oil, oil drained
2 cups mixed spring salad greens, rinsed and dried
Kosher salt
Black pepper

For the dressing
1 cup ramps, rinsed and bottoms trimmed; greens and white parts coarsely chopped
Juice of 1 lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt

Directions
1. Place the potatoes in a saucepan with just enough cold salted water to cover. Bring to a boil, then reduce to simmer for 15 minutes.  Test with a small sharp knife. If the potatoes fall off the knife, they're done.

2. Meanwhile, place eggs in another pot and fill with water until it covers the eggs by an inch. Set over high heat and bring to a boil. Cook for 17 minutes. Prepare a large bowl of ice water transfer eggs to bowl. Let chill for 10-15 minutes. 

3. To prepare the fiddleheads, bring a pot of salted water to a boil.  Add the fiddleheads. While they're cooking, prepare an ice bath. After 6-10 minutes, use a slotted spoon to transfer the fiddleheads to the ice bath. Once chilled, drain the liquid.

4. Make the dressing by adding the tops of the ramps (green and white parts), lemon juice, olive oil and Dijon mustard to the bowl of a blender (this can also be done using an immersion blender). Blend until smooth. Season with salt.

5. Divide the salad greens on each plate. Top with potatoes, tuna, and fiddleheads. Drizzle dressing over salad. Finish with some coarse sea salt and freshly ground black pepper. 

Baby Artichoke and Shrimp Risotto

I met Eric when I was 21. It was my last semester of college and he was freelancing, so our schedules were all over the place. Despite the craziness, we always managed to have dinner together. In this new relationship, I relished the opportunity to cook for someone. Prior to this courtship, I prepared food as a single person does. Salads mostly or pasta with tomato sauce, though sometimes I'd make myself a piece of fish. Whatever it was, portions were never more than a serving, maybe two. Cooking for someone, though, allowed me to venture outside my culinary comfort zone. 

Risotto came into the picture very early on in our relationship on a frigid winter night. Windows quickly fogged up from the steam that produced with each ladle of broth that hit the pan. I stirred and stirred, and ladled some more. My first attempt was mostly successful; flavorful, but texturally off (I overcooked the rice). I made it a few more times after that and, with every go at it, got better. 

With that being said, I really can't remember when I last prepared it. It's been years. Which is why I was thrilled when Italian cookware producer, Lagostina, offered to send me a risotto pan to try out. It's beautifully designed with some good heft to it. The pan distributes heat evenly, which meant there weren't areas where the risotto starts to burn (I've had that problem before with other pans). And the lid acts as a trivet, so you can flip it over and place it right on the table!

I'm thrilled to have spring produce back in the market. I couldn't resist the opportunity to pick up some artichokes for this dish. That and the thyme and the lemon zest all give this risotto some brightness. Topped with shrimp and you have a wonderful, hearty pescatarian meal. Leave it off, though, and it still holds up. 

Now, for some news! Lagostina has been kind enough to provide a risotto pan for me to giveaway on my Instagram account! It'll be launched later this week, but be sure to follow along so you'll know when it's up!

Disclaimer: While I was provided with product, there was no monetary compensation for this post. All opinions and views are my own.

Baby Artichoke and Shrimp Risotto

Yield
4 servings

Ingredients
10 baby artichokes, trimmed and quartered lengthwise
1 lb shrimp, peeled and deveined
6 cups seafood or vegetable broth
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons butter
1 1/2 cups Arborio rice
3/4 cup dry white wine
1 tablespoon lemon zest
1 teaspoon fresh thyme leaves, chopped
1/2 cup freshly grated Parmesan cheese
Olive oil
Salt
Black Pepper

Directions

1. Heat the broth in a large pot set over medium-high heat. 

2. Season shrimp with salt and pepper. Heat 2 tablespoons olive oil in a large sauce pan over medium-high heat. Add shrimp and cook for 3 minutes on each side, or until cooked through. Transfer to a plate or bowl. 

3. Melt the butter in the same large sauce pan (or risotto pan) set over medium heat. Add the chopped shallot and cook for 3 minutes, stirring frequently.  Add the artichoke, garlic, and thyme and cook for 2 minutes.  

4. Stir in the Arborio rice and cook for 2 minutes. Add the white wine and give it a stir. Cook until the wine is fully absorbed. 

5. Add the broth to the pan one ladle at a time, making sure to stir the risotto frequently. When the broth has been absorbed, add another. Continue with the remaining broth and cook risotto until it's tender. 

6. Mix the lemon zest and most of the Parmesan and shrimp into the risotto (leaving some cheese and shrimp to put on top).  

7. Garnish with remaining shrimp, cheese, and some additional thyme.