Pesto Gnocchi with Shrimp and Asparagus

No, I haven't disappeared again.  I just, well...lost my camera....sort of.  You see, those who know me would probably agree that I'm a pretty put together person.  However, when it comes to electronics I seem to be cursed.  Just this year, my iPhone disappeared.  Yes, disappeared at a friend's apartment of all places.  When the iPhone 4 came out, I bought it to replace my MIA phone.  Lo and behold, the pretty little thing shattered into pieces after 3 days of ownership (a combination of klutziness + a glass phone = disaster). Arrrgh.


Then, I thought I lost my camera.  Again, a strange disappearance, but entirely more depressing of a loss than than the iPhone.  Pictures and videos of predominantly food and the dog....gone!  Panicked, I posted ads on Craigslist's lost and found and just about every "Lost Camera" website I could find.  At least I learned that I do need to take pictures of things other than Sadie and things I cook....

Well folks you'll be happy to hear that this story ends with a happy ending. I found the camera yesterday sitting in my closet on top of a pair of black pants.  Since the camera is also black you can see how fooled I must have been by the camouflage.  Tricky, tricky electronics.  Always gettin' me down.

I LOVED this pesto gnocchi so much that hubby & I finished it in one setting.  When you make it yourself, you can see how disturbing this is.  Gnocchi is quite filling and delicious but we did rationalize our gluttony by reveling in the fact that I used whole wheat gnocchi in this recipe.  Purchased at Trader Joe's, land of all good things, wheat gnocchi - unlike some whole wheat pastas, tastes exactly the same as normal gnocchi.  Eat away!  If you can't find whole wheat gnocchi, I'm sure normal would be just as good if not better.  Also, if you're feeling lazy bottled pesto sauce would make this into a 15 minute cooking adventure!

Gnocchi with Shrimp, Asparagus, and Pesto
Adapted from Cooking Light, September '10

1 pound peeled and deveined shrimp, coarsely chopped
Old Bay seasoning
1 16 oz. package whole wheat gnocchi
1 tablespoon olive oil
1 garlic clove, minced
1 bunch (about 1 lb) asparagus, cut in 1-inch slices
Pesto: (in a hurry, use bottled pesto sauce)
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons minced garlic
4 tablespoons olive oil

1. Season shrimp with Old Bay Seasoning.
2. In a dutch oven, bring water to a boil. Add a pinch of salt. Add gnocchi to pot; cook about 5 minutes or until gnocchi rises to the top. Remove with a slotted spoon and rinse with cold water. Set aside.
3. In a large skillet, heat olive oil over medium heat.  Add garlic and asparagus to pan.  Cook 2 minutes.  Add shrimp and cook until heated through, about 3 -4 minutes. 
4. Combine 1 tablespoon of water, basil and next ingredients (through garlic) in a food processor; process until smooth, scraping sides.  Drizzle oil with food processor on; process until well blended.
5.  In a large bowl, toss gnocchi, shrimp and pesto until combined.  Serve immediately.

Smoky Shrimp and Grits

A wise man* once said, "Instead of writing a post about how you've been too busy to update your blog, just delete your f'ing blog."  Ouch, but so very true as I sit here trying to think of what to say after a 3 month hiatus!  Is anyone actually reading these words?  Does anyone still care?  Well, if you've stuck around this long (and thanks to those of you who inquired whether I went on vacation and decided never to come back), here's an action packed update on my life since my last post:  Visited Indonesia. Bought a new house. Lived in an empty house in San Diego. Moved to DC/Virginia.  Flew the world's best dog across the country. Unpacked.  Spent good chunk o' money on knick knacks, new water heater and vanity for new house.  Finally started cooking again.

Whew.


Clearly the list goes on (and on and on), but I figure that's more than enough personal mumbo jumbo.  On to the good stuff!

Since moving I've attempted to embrace local cuisine - some of which I've never even seen before.  Grits may be a quintessential southern food that I fully admit that I've never even seen before, save a Paula Deen episode.  I spotted this recipe in the latest issue of Food and Wine and figured it'd be worth a shot.  If it's sinful enough for Paula, it's gotta be good, right?

Well, I'd say half of this household is still undecided about grits.  The shrimp, sauce and grits tasted amazing but the texture may be odd to those who are sensitive to well, mushy stuff.  Me?  I love it.  I'm sold.  California girl goes southern?  We'll see about that as I still miss sushi and fish tacos.  But, I'm gettin' there.  Be sure to use a flavorful, smoky paprika to add good flavor.  Otherwise, I thought the recipe was spot on.

Well, I can only hope that it will not be too long until I write again.  After a long hiatus from not only the blog, but from cooking as well I think I'm back in the swing of things. The new kitchen has taken some getting used to (more on that later...) but I think things are on the right track and am looking to purchase some extra storage - post to follow about the progress!

Smoky Shrimp and Grits
Recipe adapted from  Food and Wine

1 pound shelled and deveined medium shrimp
Old Bay Seasoning
3/4 cup quick-cooking grits
Kosher Salt and freshly ground black pepper
2 ounces sharp white cheddar cheese, shredded (3/4 cup)
1 1/2 cups baby spinach, coarsely chopped
1/4 cup snipped chives
1/4 cup canola oil
2 large garlic cloves, thinly sliced
1/2 teaspoon hot paprika
1/4 cup dry white wine

1. Place shrimp in a medium sized bowl. Sprinkle with Old Bay seasoning to taste. Toss & set aside.

2. In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted. Cover the grits and keep warm.

2. In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, season with salt and black pepper and cook until the shrimp are opaque, about 2 minutes. Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

3. Spoon the grits into bowls, top with the shrimp and sauce; serve.

*Quote from Aaron Karo of Ruminations.  Funny, funny man.

NomNom's Lemongrass Chicken Banh Mi

Today is one of those quintessential picture perfect, sunny San Diego days that remind me why we spend so much money to live here. I want nothing more than to be outside, but I'm realizing that most of my day will be spent inside. Why, you ask? ...because I'm going on vacation (um, and I haven't started packing!)  Don't feel too sorry for me.



Drowning in packing madness, I have no recipes for you this fine day. I have been spending the week trying with all restraint possible to resist that daily trip to the grocery store and basically finish up whatever is left in the fridge. Though this difficult task of mine has not ended up in any gourmet meals, I do have an amazing culinary experience to share with you. Even better, right?

Do you have food trucks in your city? Apparently this is the "new thing" in cities like Portland and San Fran though I haven't found it to be too prevalent here in SD (yet). Well, lucky us - the NomNom Truck based out of LA came for a little weekend visit. I randomly spotted them not once, but twice in one weekend - quite a feat for a banh mi truck that posts its ever changing location on its website, twitter and FB.



The first time I spotted NomNom, I giggled with glee. But, I was basically wearing pajamas out in public. Usually my attire does not prevent me from consuming delicious food, but wouldn't ya know... Food Network had their cameras rolling. No matter how much I love good food, I was not going to be seen on Food Network in my PJs. I sulked away, imagining how good the food must be and cursing myself for leaving the house in my sweats from the early 2000s.

Luckily, I visited the Farmer's Market across from our house the next day, and there they were-- no cameras rolling! I treated myself to this amazingly delicious and tasty Lemongrass Chicken Banh Mi sandwich. I'm embarassed to admit - I've never tried one of these traditional Vietnamese sammmies (usually filled with pork) but now I know, I have been truly missing out. Nom Nom's version is pure bliss: toasty baguette + cilantro + carrot and daikon radish + lemongrass chicken (I skipped the jalapenos). If you can locate this truck, try it. Pajamas or no pajamas -- its worth it.  Plus, the truck is uber cute.

Check it out:
Nom Nom Truck
Location in LA area varies by day!

I'll be out for a few weeks but keep eating good food in my absence!