cronicles della mia cucina: brooklyn dinner party

last week, in new york, i got together with some friends i hadn't seen in a while; we gathered at one girl's brooklyn apartment for dinner.  i was in charge of wine, D was in charge of delicious baked goods and J brought the ingredients.   since i was the only guest who doesn't live in the city, we spent a lot of time talking about me and my last year in trieste.  it was nice to be doing what we did so much of last year with a new group of people.  it was comforting to be cooking with friends while i was talking about cooking with friends on via della guardia.  we talked about trips i had taken and made plans for new trips; our conversations flowed just as they had in italy - with the help of italian wine.  and it was especially fun to learn that i'm capable of cooking delicious things that don't involve pasta (thanks for the delicious recipes, J!)

shrimp and avacado salad with crispy tortillas

adapted from here

ingredients: 

tortillas sliced into strips

5 tbls olive oil

kosher salt & black pepper

1.5 lbs peeled & deveined large shrimp

1/2 tsp cumin

2 tbls fresh orange juice

2 tbls fresh lime juice

2 romaine hearts, sliced (about 5 cups)

1/4 small cabbage, thinly sliced (about 3 cups)

1 avacado (or more, avacados are yummy)

directions:

heat oven to 400 F.  toss tortillas with olive oil & salt; spread in a single layer on a baking sheet and bake until golden and crisp (7ish minutes)

in a large bowl, toss the shrimp with cumin, salt, and pepper.  heat oil in a large skillet over medium-high heat.  cook the shrimp until golden and cooked through. 

in another bowl, combine the juices with 3 tbls of olive oil, salt, & pepper.  add romaine, cabbage, avacado, and shrimpg.  toss to combine; top the salad with the crispy tortillas and serve!

roasted corn with manchego and lime (YUM)

adapted from here

ingredients:

6 ears of corn

2 tbls olive oil

2 tbls unsalted butter

kosher sald & black pepper

1 jalepeno, finely diced

1/2 tsp crushed red pepper flakes

1 lime, cut into wedges

1 cup finely grated manchego cheese (YUM!)

1/4 cup thinly sliced chives

2 tsp finely grated lime zest

directions: 

preheat oven to 450 F. roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender (about 15 minutes). let cool, shuck corn and cut kernels from cobs.

heat oil in a large skilled over high heat.  add corn kernels and saute until heated through and golden brown.  add butter; stir until melted. season to taste with salt and pepper. 

transfer corn to a large bowl/platter; sprinkle jalepeno and crushed red pepper flakes over.  squeeze lime wedges; sprinkle with cheese, chives, and lime zest.