Cookin’ in Cincy

Slowly getting settled in this new town. New apartment, new job and a new city to discover. While I’m so excited to dive in….its been an exhausting week.
One constant has remained throughout this wild moving process.
Cooking.
After a long day of packing, unpacking, running errands or starting my job – being alone in the kitchen with a glass of wine and a pile of groceries never fails to put a smile on my face. Being able to cook for my favorite person, who is now .9 miles away instead of 900 is just been a fabulous bonus.

On to the eats!

1st nite in Cincy dinner:
After a long day of traveling and unpacking – I ran into the kitchen to put together a festive first night feast (say that 5x fast) to relax and enjoy.

Marinated Baby Mozzarella Balls  
Steamed Artichokes with Lemon Butter and Garlic Aioli
Zucchini Au Gratin
Baked Garlic Shrimp

 
Marinated Baby Mozzarella Balls
1 small container (8oz) baby mozzarella balls in water, rinsed and drained
2 stalks of green onions, cleaned and chopped (green & white parts)
1/4c. parsley, de-stemmed and chopped
2 cloves of garlic, minced very fine
Freshly Ground Sea Salt – approx 2 tsp
Freshly Cracked Pepper – approx 2 tsp 
3 tbs olive oil 
3 tbs balsamic vinegar
Simply mix all ingredients together, adding more salt/pepper if you prefer. Allow to chill for at least 15 minutes to allow flavors to marry. Serve with small rounds of baguette or crostini.  Serves 4-5 as an accompaniment.


Steamed Artichokes with 2 Dipping Sauces

Artichokes:
2 large artichokes
1/2 lemon
Lemon Butter
1/2 lemon
4 tbs butter, melted
Garlic Aioli 
4 tbs NF sour cream (or NF greek yogurt or mayonnaise if you prefer)
1 stalk green onion, chopped (green & white parts)
1 tsp garlic powder
Freshly Ground Sea Salt to taste
Freshly Ground Cracked Pepper to taste

Artichokes:
Set a large soup pot over med-high heat. add 1/2 cup of water and a vegetable steamer to the bottom. Meanwhile, prepare the artichokes:
– Rinse artichokes under cold water to remove any grit.
– Slice off top 1/3 exposing the inner leaves.
– Using kitchen shears, snip off the sharp tips of the outer leaves.
– Using a vegetable peeler, peel off the tough outer skin on the stem.
– Rub all over with lemon-half, and then add lemon-half to pot of water.

Once water is hot and steaming, gently place artichokes in steamer basket. I didn’t have one; so I wrapped the bottoms of the artichokes in tin foil and placed those upright in the pot.  Cover and allow to steam until fork tender; about 30-35 minutes. Remove from heat and plate with dipping sauces. Serves 2.
To prepare dipping sauces:

Lemon Butter: Simply mix juice of one-half lemon and 4tbs of melted butter until thoroughly combined.
Garlic Aioli: Simply mix the 5 ingredients noted above until aioli is blended. Allow to chill for a few moments to let the flavors come together.

Dip until your heart’s content!

Zucchini Au Gratin
This was so creamy, dreamy delicious, I can’t believe anyone would prefer the potato version. The crunch from the zucchini, the creaminess of the sauce, the tang of the gruyere….delicious! When your summer garden is raining zucchini, make this.
I followed this recipe very closely, although reducing the butter and onions by half.


Garlic Baked Shrimp
3/4 lb cleaned, deveined shrimp (you can remove the tails or leave on)
2 tbs olive oil
3 tbs white wine
Juice of 1/2 lemon
EDITED TO ADD: 3 cloves of garlic, chopped
1/2c. flat-leaf parsley, chopped
1/2c. panko bread crumbs
2 tbs butter, softened.
Pre-heat oven to 350. In a casserole dish, combine shrimp, oil, wine, lemon, garlic and parsley, stirring thoroughly to combine.  Combine butter and panko together in a separate bowl; and then liberally sprinkled over shrimp. Bake 12-16 minutes until shrimp are opaque through the center. Serve with additional lemon wedges. Serves 2-3.

All together now…..FEAST!

 Stay tuned…I’ve been doing alot of home-cookin!

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5 Comments Add yours

  1. Cooking Cousin says:

    Everything looks delicious and your enthusiasm bursts through the exhaustion of moving and the nerves of starting a new job. My only question: Why would you ever halve the onions in a recipe???!!!!

    1. I only had 1 big onion. Sadly, I wish my response was more imaginative 🙂

  2. Lizzy says:

    I made the garlic baked shrimp- but I’m loving that neither of us actually used garlic. Sooo good and easy- thanks Anne- xo miss you!

    1. I miss you!! Fatal flaw on my part, I DID use garlic, sheesh!

  3. Jen says:

    Baby, if you’ve ever wondered
    Wondered…whatever became of me
    I’m living on the air in Cincinnati
    Cincinnati WKRP

    Got kind of tired of packing and unpacking
    Town to town
    Up and down the dial
    Maybe you and me were never meant to be
    But, baby, think of me once in a while
    I’m at WKRP in Cincinnati

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