EASY GOURMET—AWESOME RECIPES ANYONE CAN COOK
BY STEPHANIE LE
The beautiful full-page photographs immediately caught my attention when I flipped through this newly published cookbook. Curious about the photographer, I learned that author Stephanie Le not only wrote this cookbook but designed it and took all of the pictures; quite impressive. Then, I started reading and testing some of the recipes. Wow… I was able to create dishes that were not only simple, but also tasty and not time-consuming. The book has nine chapters with 99 recipes ranging from breakfast to dessert. Some are updated classics such as summer panzanella made with peaches, bread and burrata with a sriracha-lime dressing or a baked mac & cheese using a combination of cheeses. Some are ethnic and easy, such as tuna Yaki Onigiri, a spicy, grilled-tuna rice ball or Vietnamese pork sliders or Vietnamese coffee cake.
Author Stephanie Le has a stunning and informative food blog, I Am A Food Blog, which won Editors’ Choice by Saveur magazine and her recipes have been featured on BonAppetit.com, FoodandWine.com, among other sites.
Here is an Easy Gourmet recipe to try with your family or guests:
Seafood Pappardelle
Scallops, Shrimp & Pasta in Spicy Tomato-Cream Sauce
Serves 4
The first time I tried rose sauce at a restaurant, I was obsessed. I had never heard of it before, but one taste of that silky, creamy, tomatoey sauce, and I was hooked. I asked the waiter if he knew how the kitchen made it and he said it was basically just tomato sauce and cream. This is a spicy, extra-creamy version of a basic rose. The grilled seafood takes this pasta dish over the top, but if you like, you can always substitute in grilled chicken or vegetables instead.
INGREDIENTS
1 tbsp (15 ml) oil
1 tbsp (15 g) butter
1 lb (450 g) scallops
1 lb (450 g) shrimp, peeled & deveined
2 garlic cloves, minced
½ tsp crushed red pepper
1 ½ cups (360 ml) tomato sauce
¼ cup (60 ml) heavy cream
8 oz (225 g) pappardelle
Chopped flat-leaf parsley to taste
METHOD
In a large skillet, heat the oil and butter over medium to medium-high heat. Sear the scallops and shrimp, about 1 minute per side. Remove from the pan and set aside. Turn the heat to medium and add the garlic and pepper flakes. Cook until soft, but not brown. Add the tomato sauce and cream. Return the scallops and shrimp to the pan and simmer gently on low while the pasta is cooking.
Cook the pappardelle according to the package. Drain and toss with the sauce and seafood. Enjoy immediately with a sprinkling of flat-leaf parsley.
Recipe reprinted with permission from Easy Gourmet by Stephanie Le
Page Street Publishing/September 2014
THE GABLES, BEACH HAVEN
The Gables, 212 Centre St, Beach Haven, will be open Thursday through Sunday for the remainder of the year. Dinner is served from 5:30 PM. Off-season lodging rates are now available. We were there last year and had a most delicious time. Reservations: 609-492-3553.
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