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Bar Mezzana
360 Harrison Ave.
Boston, MA
(617) 530-1770
www.barmezzana.com
Sautéed Squid with Leeks and Shishito Peppers
As much as I wanted this to be a slow, relaxing summer, I knew that work would get in the way. And now, here we are, already in July. Our weekends are booked up and now almost every day involves a shoot. Instead of being disappointed by the lack of downtime, we are starting to plan ahead to this fall and winter and are looking to take another vacation around the holidays. We went to Hawaii last year and it was a magical ten days. As much as we love culture and exploring cities, the best part of that trip was relaxing by the pool. We've been talking for years about doing the all-inclusive (and "adults only") thing. An island resort with nothing to do but read, eat, and drink (I gained five pounds in Hawaii so I can only imagine what this trip will do to me). So, that's the direction we're looking in (we're totally open to suggestions if people have them... thinking Cancun, the DR, maybe Turks and Caicos).
Squid is one of those ingredients I seldom work with. I'll order it anytime it's on a menu, but cooking at home never occurs to me. I did find myself purchasing a few pounds the other week (an impulse buy), along with shishito peppers (which, until this recipe, I had never prepared) and a bunch of leeks. I fired up the wok (one of my favorite kitchen implements) for this dish. It's not a complicated recipe, but it does pack a ton of flavor.
Sautéed Squid with Leeks and Shishito Peppers
Servings
Serves 4
Ingredients
2 pounds cleaned squid, a mixture of tentacles and bodies, bigger tentacles cut in half, the bodies cut into 1/2" rings
1 bunch washed leeks, light green and white parts only, sliced into thin rings
8 ounces shishito peppers, stems removed
2 teaspoons of fresh minced ginger
1 teaspoon minced garlic
Olive oil
Soy sauce
Sesame oil
Red pepper flakes
Directions
1. Place 1 tablespoon of olive over in a wok or large skillet set over high heat. Heat for 1 minute. Add the leeks and cook for 1 minute. Add shishito peppers and stir to combine. Cook for another 2-3 minutes, until the peppers begin to blister. Transfer peppers and leeks to a bowl.
2. Return the pan to the stove and set over medium-high heat. Pour in 1 tablespoon olive oil and let it heat up for 1 minute. Add squid to the pan, and drizzle 1 tablespoon of soy sauce over them. Cook, without touching them, for one minute. Add minced ginger and garlic. Flip over squid and cook for another 1-2 minutes.
3. Add the cooked peppers and leeks to the pan with the squid and toss to combine. Drizzle 2 teaspoons sesame oil over them and sprinkle 1/2 teaspoon red pepper flakes on top.
Crab Dip with Garlicky Gougères
Our schedules have been a bit all over the place lately, but I think we're now starting to get into a summer routine. We have our dates locked in for when we'll be on the Cape and some time spent out in the Berkshires with my family. Our annual summer reading contest has begun and I've already read four books. I find myself gravitating towards culinary themed literature (crazy, I know), but I'm really trying to include some variety. I just started The Color Purple. This was a book that many read in high school, but I was never assigned it. Neither was To Kill A Mockingbird, which I finally got around to reading last year. I wonder what 15 year old me would've thought about these books. Would I have appreciated the struggles the characters go through? I really don't know. But I'm glad I'm reading them now.
So going back to summer. Summer, for us, is all about outdoor eating. We'll grill multiple times a week and are always up for hosting friends for and impromptu BBQ. The one thing I do always struggle with at these things are coming up with appetizers. The main proteins, the salads, even a dessert... this is where I often focus my energy. But when we were invited to attend a birthday party for a friend of ours, I put together this creamy crab dip, served with homemade gougères (French cheese puffs).
This dip is loaded with Parrano cheese, both in the filling and baked on top with breadcrumbs. I had never used it before and when they sent me some to work with, I was blown away by its complex flavors. The cheese is aged for five months, made with vegetarian rennet, and is reminiscent of a gouda, but has nutty characteristics (like a Parmesan) and a creamy, buttery finish. While it's perfect for nibbling on its own, I really enjoyed cooking with it as it shreds and melts beautifully.
To see where you can get your hands on some Parrano (so you can make this crab dip), check out their store locator.
Disclosure: This post was sponsored by Parrano®. All opinions expressed here are my own.
Crab Dip With Garlicky Gougères
Servings
10-12 as an appetizer
Ingredients
For the Crab Dip
2 cups chopped yellow onion, 1/2" pieces
1 1/4 cup chopped red pepper, 1/4" pieces
3/4 cup chopped fennel bulb (white and light green parts only), 1/2" pieces
1 lb lump crab meat
8 oz cream cheese
2 cups grated Parrano Cheese
1 teaspoon smoked paprika
2 tablespoons chopped parsley
Olive oil
Salt
Black pepper
1 1/2 cups panko bread crumbs
1/4 cup (1/2 stick) unsalted butter, cut into pieces
Directions
For the Crab Dip
1. Preheat oven to 375 degrees. Lightly grease a quart baking dish with baking spray or butter.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and cook for one minute. Add fennel and cook for another 3 minutes. Add red pepper, season with 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon smoked paprika and cook for another 5 minutes.
3. In a large mixing bowl, add the crab meat, cream cheese, parsley, and 1 cup of grated/shredded Parrano cheese cheese and mash with a spoon until combined.
4. Add the cooked onion, red pepper, and fennel to the crab meat and cream cheese and mix to combine.
5. Transfer the dip to the prepared baking dish and use a spatula to spread it until smooth and evenly distributed around.
6. In a separate mixing bowl, add the panko bread crumbs and grated/shredded Parrano cheese. Add the butter and mash together to create the topping. Spread evenly over crab filling.
7. Bake in the oven for 30 minutes, or until the top is brown and the dip is bubbling. Serve warm or at room temp with pita chips or garlicky gougères (see recipe below).
For the Garlicky Gougères
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
5 oz grated Parrano cheese
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup all-purpose flour
1/2 teaspoon ground black pepper
2 large eggs
For the Garlicky Gourgeres
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Add butter, water, salt and garlic powder to a pot and bring to a boil.
3. Remove from heat and then add the flour, stirring until incorporated.
4. Return to medium-high heat and cook, stirring continuously, until it has formed into a dough and begins to pull away from the sides as you stir it.
5. Remove from heat and let cool slightly.
6. Once it has cooled for a few minutes, stir in eggs, one at a time, until it has incorporated into the dough.
7. Stir in 3 oz of grated/shredded Parrano cheese and black pepper.
8. Transfer the dough to a pastry bag fitted with a 1/2" round tip (alternatively, use a plastic bag and cut a 1/2" opening in one of the corners) and pipe 1 heaping tablespoon (measuring 1 inch wide) onto the baking sheet with 2" between each.
9. Top with remaining grated cheese.
10. Bake in the oven until puffed and browned, about 20-25 minutes.
11. Serve warm with crab dip (or another dip of your choice... or just on their own).
