Oysters with Grapefruit and Meyer Lemon Mignonette

I keep trying to rack my brain, but I honestly can't remember the first time I consumed raw oysters. It's quite possible I had one as a teenager, but I'm pretty sure I was in my twenties (maybe after meeting Eric) that I had my first experience with these bivalves. Now, however, I'd list them as one of my favorite foods. Some of my favorite food memories revolve around oysters. Being served the Oysters and Pearls at The French Laundry (paired, of course, with a glass of Champagne) when we celebrated our first wedding anniversary and Eric's 30th birthday. Or the Kumamoto oyster with cucumber mignonette at O Ya (during my birthday dinner). But, mostly, I prefer my oysters treated with a little squeeze of lemon, maybe a small spoonful of mignonette. Ideally, a platter will be consumed outdoors, overlooking a body of water. However, that's not always possible (As I type, it's snowing. Hello winter!) and we've taken to shucking them at home, often slurping them down over the kitchen sink. It's not elegant, but it does feel intimate. Sometimes that's how romance is, right? :-)

While oysters are wonderful on their own, there are some simple ways to accentuate their robust ocean flavor. A little acid does a lot to make them pop. For this mignonette, I've combined two types of seasonal citrus, grapefruit and Meyer lemons, to make a simple dressing to spoon on top. 

Oysters with Grapefruit and Meyer Lemon Mignonette

YIELD
12 oysters

INGREDIENTS
12 oysters, shucked
1 large red grapefruit, segmented
Juice of 1 Meyer lemon
1 teaspoon Champagne vinegar
1/4 teaspoon salt
1/2 teaspoon chopped fresh chive
Coarsely ground black pepper

DIRECTIONS
Chop the segmented grapefruit sections into small pieces and transfer to a medium-sized mixing bowl.  Add the Meyer lemon juice, Champagne vinegar, salt, chive, and black pepper. Give it a quick whisk to combine.

Before eating, top an oyster with the grapefruit and Meyer lemon mignonette. 

Creamy Penne with Shrimp and Broccoli

This post is sponsored by Parrano Cheese. Thank you for supporting the brands that make A Thought For Food possible.

These last couple of weeks have been pretty packed. Eric and I went down to New Jersey at the beginning of the month to see my family. Most of our visits tend to be centered around holidays or birthdays, but for this trip we just went down to spend a few days with everyone and it made for a more relaxing stay. My parents even took us out to a great Mediterranean restaurant in Montclair called MishMish Cafe, where we got to eat some of the best pita and hummus I've had outside of Israel. A really fantastic and cozy spot that I can't wait to return to. When we got back, I immediately jumped into a variety of photo shoots... restaurants, events, and a cookbook. I know at some point I'll able to take a breath, but, for now, I'm just tearing through all this work. 

The weather has been so weird lately, with drastic fluctuations in temperature occurring daily. But apparently my body doesn't care about any of that because it's craving all the comfort foods. Roasted squash and soups and pasta. Lots and lots of pasta. I want it all the time. Now, I have some will power (very little, but some) and, so, I try to refrain from making it too often. However, when I do, I like to go big.  So, in working with Parrano cheese, I knew I wanted to use it for a wonderful, rich sauce. I grew up an Alfredo sauce lover and, in many ways, this is what this dish reminds me of. It's got the same salty and nutty notes of a Parmesan, but it's super creamy too. The pairing of the shrimp and broccoli make it feel a bit more substantial (and give it some nice color). And there's the finishing touches of cracked black pepper and fresh parsley that takes it beyond a decadent plate and round out the flavors. It's a simple recipe that comes together rather easily (everything cooks at the same time and can be tossed together in a bowl... which is my idea of the perfect dish).

To see where you can get your hands on some Parrano (so you can make this pizza), check out their store locator. 

Creamy Penne with Roasted Shrimp and Broccoli (Featuring Parrano Cheese)

Ingredients

For the cheese sauce
1 tablespoon flour
2 tablespoons butter
1 cup milk
2 cups finely grated Parrano Cheese
Garlic Powder
Salt 

For the roasted shrimp and broccoli
1 large head broccoli, about 1 pound, cut into small florets
1 pound shrimp, peeled and deveined
Olive oil
Salt
1 lb boxed penne, cooked

Fresh cracked black pepper
Fresh parsley, chopped

Directions

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. In a mixing bowl, toss broccoli and shrimp with 1 tablespoon olive oil. Season with 2 teaspoons salt. Spread across baking sheet and place in oven. Cook for 16 minutes, taking it out half way through to give it a stir.

Melt butter in a saucepan over medium-high heat. Whisk in flour. Once combined with butter, add 1 cup milk and whisk until dissolved. Whisk Parrano Cheese into milk mixture. Once smooth, lower heat to a simmer. Season with garlic powder and salt. Keep warm until ready to use.

In a serving bowl, toss cooked penne with sauce. Mix in roasted broccoli and shrimp. Transfer to a platter or bowl and season with fresh cracked black pepper and chopped parsley.

Pan-Seared Salmon with Israeli Couscous + A Giveaway

Just before I began my junior year of high school, I decided to give up red meat. I'd come to realize that I was consuming way too much of it and it really didn't make me feel good. Soon after, I gave up poultry (a harder decision, given my love for roast chicken and chicken salad). I decided to stick with a mostly vegetarian diet with a good amount of seafood thrown into the mix (aka pescetarianism). I have always enjoyed a nicely cooked piece fish and it was around that time that I was introduced to sushi, which I immediately became obsessed with. Eating this way made me feel better, lighter even. I saw fairly quickly that I was actually losing weight. Photographing food at restaurants almost every day, I'm constantly surrounded by beautiful plates of lamb and chicken (and SO many burgers), and I have to explain to these chefs that, unfortunately, while it looks and smells amazing, I'll have to pass on trying it and suggest that the kitchen staff gets their hands on all those dishes. When I divulge that I keep pescatarian, they always agree... there are few things better than a beautiful filet of salmon or a piece of grilled swordfish or halibut. 

So, now that I've explained my love for seafood... now I can go into my adoration for this gorgeously designed fish pan I was sent by All-Clad. I feel like I've mastered oven roasted/broiled and grilled fish down, but I've sometimes found pan-searing to be a little challenging (mainly, flipping the filet over in the pan, which can easily fall a part and make a mess if not done correctly). The riveted stainless-steel interior makes all if it so much easier and I didn't have any problems getting the fish flipped. I'm so excited for this addition to my cookware collection and I know that you will enjoy it as well. Which brings us to...

GIVEAWAY DETAILS! All-Clad has been kind enough to provide one of their Stainless-Steel Fish Pans to a lucky reader!

To enter, just leave a comment on this post. Only one entry per person. Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Monday, October 17, 2016. The winner will be notified via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form) 

Disclaimer: While All-Clad sent me this product for review, I have not been monetarily compensated for this post. All opinions are my own. 

Salmon with Israeli Couscous

Yield
Serves 2

Ingredients
Olive oil
1.5 cups Israeli couscous
1/2 red pepper, diced
3/4 cup raisins
2 teaspoons garlic powder
Sliced almonds
2 tablespoons chopped fresh parsley
2 teaspoons lemon zest
Salt

1 lb salmon fillet (skin on)
Olive oil
2 tablespoons butter
Salt
Black pepper
4 lemon slices
Fresh chive

Directions
Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add 3 cups of water to the pot. Once the water comes to a boil, cover the saucepan with a lid and reduce heat to a simmer. Cook until all the liquid has been absorbed and the couscous is tender, about 15 minutes. 

Transfer the cooked couscous to a bowl. Add the diced red pepper and raisins. Sprinkle the garlic powder, parsley, almonds, and lemon zest on top and stir to combine. Season with salt, to taste.

Season salmon fillet (flesh and skin) with salt. Set a large skillet (or fish pan) over high heat and pre-heat for 2 minutes. Add enough oil to coat the bottom of the pan. Add butter. Once the butter has melted, set fish in the pan, skin-side down, and cook until it is cooked 3/4 of the way up the fillet. Use a spatula to carefully flip the fish over so the flesh side is down, and cook for another 2 minutes (maybe less if it's a thinner piece). Season with salt and black pepper. Garnish with lemon slices and chive.  Serve with Israeli couscous.