Steamed Cod with Scallions & Ginger

Enjoy every bite of summer with this recipe for  Steamed Cod with Scallions & Ginger

Ingredients:

4 skinless cod fillets (between 4 and 6 oz. each)

3 tbsp. rice vinegar

2 tbsp. freshly grated ginger

2 tbsp. soy sauce

6 scallions, cut into 3-inch pieces

Salt and pepper

Directions:

Season cod fillets salt and pepper.

In a large skillet, combine soy sauce, vinegar, and ginger.

Place fillets into mixture in the skillet and allow to come to a boil.

Cover, reduce heat to low and cook 6-8 minutes.

Once done cooking, sprinkle the thinly-sliced scallion pieces over the

fish.

Allow cooking a few more minutes until fish is no longer see-through

and scallions are slightly wilted.

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Pancetta and Chicken Penne with Mascarpone

Spruce up your date night or dinner party with this delicious recipe for Pancetta and Chicken Penne with Mascarpone!

Ingredients: 

  • 6 ounces Pancetta sliced thick and diced
  • 1 lb. Penne Pasta
  • 1.5 cups Roasted Peppers (from a jar)
  • 8 ounces Mascarpone Cheese
  • 1.25 lbs. roasted Chicken Breast, shredded
  • 3/4 cup walnuts, toasted and chopped
  • Serves 4

Directions:

  • In a large skillet, cook Pancetta over medium heat until crisp, drain on a paper towel and set aside
  • Pour the grease out of skillet but do not clean skillet
  • Cook Penne to al dente texture and drain
  • Puree the peppers in a food processor and transfer to skillet with Mascarpone and Chicken
  • Warm over medium-low heat, stirring often, until thoroughly blended and heated.
  • Add cooked penne to the skillet with Chicken and Sauce. Toss to coat Penne and stir in Pancetta
  • Serve topped with toasted walnuts and freshly grated Reggiano Parmigiano
  • To toast walnuts, spread on a baking sheet and bake at 350* for 9-11 minutes or until aromatic and lightly browned
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Zucchini Boats Recipe

It’s zucchini season, so make the most of this versatile vegetable with this recipe for Zucchini Boats!

Ingredients: 

3 large zucchini, halved & seeds scooped out

EVOO

Salt and pepper to taste

• 1/4 tsp garlic powder

1 small yellow onion, diced

2 cloves of garlic, minced

1 lb. ground turkey (or meat of choice)

1 28 oz. can crushed tomatoes

4 oz. shredded mozzarella

Freshly grated parmesan

Parsley for garnishing

Directions:

• Preheat oven to 425 degrees

• Place zucchini halves open-side up in a 9×13 in. pan. Brush with

EVOO, sprinkle with salt, pepper, and garlic powder and set aside.

• Roast zucchini for 20 minutes– in the meantime, prepare the filling:

• Heat EVOO in a pan and cook garlic and onions until soft. Add in

ground turkey and brown until completely cooked through.

• Add in crushed tomatoes and allow to come to a boil.

• Reduce heat and let simmer; then add salt and pepper to taste.

• Once zucchinis are done roasting, remove from oven and fill with

turkey mix. Sprinkle with shredded mozzarella and grated parmesan,

then place in oven and cook until cheese melts.

• Garnish with parsley and serve!

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Mushroom & Parmesan Spaghetti Squash

Feeling like pasta, but don’t want to have something so heavy? Try this recipe for Mushroom & Parmesan Spaghetti Squash!

Ingredients:

One spaghetti squash (about 2 pounds will make 4 side-dish

portioned servings)

2 tbsp. Extra Virgin Olive Oil

2 cups of button mushrooms (chopped)

2 garlic cloves, minced

1 tbsp. thyme

• 1/4 c. grated Parmesan cheese

• A handful of parsley, finely chopped

Salt and pepper to taste

Directions:

Preheat oven to 380 degrees F

While oven preheats, heat EVOO in the skillet and add in thyme and

garlic

Cook for a minute or two, then add in mushrooms; cook until brown

(7-8 minutes)

Turn off the stove; let mushrooms sit while the squash cooks

Place whole squash on a baking sheet and put into the preheated oven (wait until after squash is cooked to cut!). Bake for about an hour; you’ll know it’s done when you can pierce the skin with a knife.

Remove from oven and let cool to room temperature

Cut in half, remove seeds, and scrape the spaghetti-like strands out with a fork

Add squash to skillet and return to high heat, frying together with mushrooms

Add Parmesan cheese, and saute for a moment and then remove from heat

Sprinkle with parsley and serve!

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Macaroni Salad Puttanesca Recipe

It’s the season of summer salads, so try this one for Macaroni Salad Puttanesca!

Can be served hot or cold!

Ingredients:

• 1 lb. medium shell pasta

•  3/4 c. EVOO

• 1/4 c. white wine vinegar

• 1 tsp. oregano

• 1/2 tsp. dried pepper flakes

• 1 c. Kalamata olives

• 1/4 c. capers

• 6 anchovies, chopped

• Fresh parsley, chopped

• Salt, to taste

• 10 cherry tomatoes, halved

• 1 can cannellini beans, rinsed and drained

 

Directions:

• Cook pasta in boiling water until al dente. Drain.

• Drain and rinse cannellini beans.

• In a large bowl, combine EVOO, vinegar, oregano, pepper flakes,

garlic, olives, capers, and anchovies.

• Add macaroni and beans to this mix and toss.

• Add parsley, tomatoes, and salt just before serving.

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Fresh Homemade Mozzarella

Ever wonder how to make fresh, homemade mozzarella? Let Frank Bolognino tell you!

Ingredients:

1 1/4 c. water

1 1/2 tsp citric acid (sold at Roma’s)

• 1/4 rennet tablet or 1/4 tsp liquid rennet (sold at Roma’s)

1 gallon of either whole or 2% milk

1 tsp kosher salt

Directions:

Combine 1 cup of water and citric acid until dissolved. In another bowl, combine remaining 1/4 cup of water with rennet until dissolved.

Warm milk by heating on stovetop. Stir in the citric acid mixture and warm to 90 degrees, stirring gently.

Remove pot from heat. Gently mix in rennet mixture and stir for about 30 seconds. Cover pot and let stand for 5 minutes or until milk sets— it may take an extra 5 minutes or so if the mixture is really watery. Once set, cut uniform curds by making several parallel cuts vertically and horizontally to create a grid pattern. Ensure that your knife reaches the bottom of the pan. (If you want to skip this step, we sell cheese curds at Roma’s as well!)

Return pot to stove and heat over medium to about 105 degrees. Stir slowly, being careful not to break up the curds up too much (curds should clump together).

Remove from heat and stir gently for 5 minutes. With a slotted spoon, ladle curds into a microwavable bowl, separating curds from whey.

Microwave curds for 1 minute, then drain the whey. They may be hot, so using rubber gloves, fold curds over themselves a few times. They should look similar to cottage cheese.

Microwave in 30-second increments until curds reach an internal temperature of 135 degrees.

Form the mozzarella: Sprinkle sea salt over curds and use fingers to mix. Use both hands to fold and stretch curds. Eventually, they will start to firm up and look glossy.

Shape into one or several balls, trying not to overwork the cheese.

Store fresh mozzarella in an airtight container with 1 tsp of salt and a cool cup of whey to keep moist.

Enjoy!

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Tomato, Chicken & Spinach Pasta

Need some mid-week inspiration? How about this recipe for Tomato, Chicken & Spinach Pasta!

Ingredients:
• ¼ c. chopped sun-dried tomatoes (drained if marinated)
• 2 tbsp. EVOO
• ½ lb. chopped boneless & skinless chicken (breast or thigh meat)
• Salt to taste
• ¼ tsp red pepper flakes
• ¼ tsp salt
• 4 chopped Roma tomatoes
• ¼ c. chopped basil leaves
• 8 oz. fresh spinach
• 3 cloves of garlic, minced
• 6 oz. pasta of your choice!

Directions:
• Add 2 tbsp. EVOO to a skillet and heat over medium-low; then add in
chopped sun-dried tomatoes.
• Add in the chopped chicken, salt, and red pepper, and cook until the
chicken is cooked through (no longer pinkish)— about 5 minutes.
• Add in chopped tomatoes and basil as well as the spinach and garlic;
heating over medium until spinach is just barely wilted.
• Remove from heat; taste and season as needed.
• Cook pasta according to package instructions (until al dente) and
drain. Add pasta into skillet and mix into chicken and veggies over
low.
• Drizzle in a little oil from the sun-dried tomatoes and serve!

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Country-Style Meatloaf with Sauce

With our weekly butcher deals, you can enjoy this recipe for Country-Style Meatloaf with Sauce, sent in by Karen Gervais, for less!

Our Meatball and Meatloaf meat is only $3.99/lb on Fridays at our Latham Butcher!

 

Ingredients for the Meatloaf:

• 1 baking potato, scrubbed

• 2 lbs. ground beef

• 2 eggs, beaten

•  1/4 c. butter, melted

• 1 tsp horseradish

• 1 small onion, minced

• ⅛ tsp garlic powder

• ⅛ tsp pepper

• 3 tbsp. ketchup

•  1/2 c. milk

For the sauce:

• 1 bouillon cube

• 1 c. hot water

• 6 oz tomato paste

• 1/2 c. chili sauce

• 1/4 tsp oregano

• ⅛ tsp marjoram

• Pinch of nutmeg

• 1/4 tsp pepper

• 1 tsp sugar

 

Directions:

Meatloaf:

• Grate potato, peel and all, into a large bowl.

• Add beef, eggs, butter, horseradish, onion, garlic powder, pepper, ketchup, and milk.

• Mix together until well combined.

• Shape into a loaf and place into a shallow loaf pan.

Sauce:

• Add bouillon cube to hot water in a saucepan and stir until it dissolves.

• Add all remaining ingredients.

• Stir well and bring to a simmer.

To finish:

Spoon the sauce over the loaf and bake in preheated 350-degree oven for an hour and 15 minutes. Serve and enjoy!

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Instant Pot Corned Beef & Cabbage

It’s that time of year when everyone feels a little bit Irish (regardless of our lineage), blame it on the green, or marketing, but we’re hungry! 

Don’t have all day to perfect this iconic Irish meal? Pull out your Instant Pot and try this recipe for homemade Corned Beef & Cabbage.

Ingredients:

  • Corned Beef
  • 1 Head of Cabbage
  • 1 Bag of Carrots
  • 4 Medium Russet Potatoes
  • 4 Medium Yukon Potatoes 
  • 1 Large Spanish or Vidalia Onion 
  • 1 Container (4 c.) Vegetable Broth 
  • Corned Beef “seasoning” a mix of Mustard Seeds, Bay Leaves, Allspice Berries, Salt and Pepper (this usually comes with store-bought corned beef) 

Directions:

  • Prep your vegetables! Clean and cut up your Cabbage, Carrots, Potatoes, and Onions and set aside. 
  • Rinse off your packaged corned beef and pat dry. Season all sides with “corned beef seasoning” and massage it into the meat. 
  • Place meat into the pressure cooker and add in Vegetable Stock. Set pressure cooker settings (set on High for 90 minutes) and wait. 
  • Once the meat is finished, remove and let sit covered. 
  • Add in Cabbage, Carrots, Potatoes, and Onion to the broth. Set on High for 5 minutes. 
  • Combine on a plate and enjoy! 
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