herbivore Archives - Corks and Forks

Dirty Martini Pasta

Mell — Sun, 10 Mar 2024 18:50:41 +0000

The exact origins of the dirty martini are a bit murky, much like the drink itself. However, it’s generally believed to be a variation of the classic martini that emerged in the early to mid-20th century. The dirty martini is essentially a traditional martini (typically made with gin and dry vermouth) with the addition of olive brine, which gives it a “dirty” appearance and a briny flavor.

Some sources suggest that the dirty martini originated in the United States, possibly in New York City or Chicago, where bartenders began experimenting with different variations of the martini cocktail. Others speculate that it may have been popularized during Prohibition as a way to mask the taste of homemade or bootlegged spirits.

While the precise origin of the dirty martini remains uncertain, its popularity has endured over the years, becoming a beloved classic cocktail enjoyed by many around the world. Whether you prefer it shaken or stirred, with gin or vodka, one thing’s for sure: the dirty martini has earned its place in the pantheon of iconic cocktails.

It’s possible that the dish emerged as a creative fusion recipe inspired by the flavors of a dirty martini cocktail, which typically includes olive brine and sometimes olives.

The culinary world is full of inventive chefs and home cooks who experiment with flavors and ingredients to create new and exciting dishes. It’s likely that “dirty martini pasta” was developed by someone who enjoyed the combination of flavors found in a dirty martini and decided to incorporate them into a pasta dish. My version keeps it simple and gives you the option of vodka or gin.

Recipes for variations of pasta dishes inspired by cocktails showcase the creativity and adaptability of modern cuisine. Whether it’s through the use of olive brine, olives, vermouth, or other ingredients reminiscent of a dirty martini, the dish is sure to offer a flavorful and inventive culinary experience. My version keeps it simple and gives you the option of vodka or gin but feel free to experiment and let me know how it goes!

Dirty Martini Capellini

Recipe by Mell

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

900

kcal

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

Kosher salt
1 lb. 1 Capellini or or Angel Hair (Regular Spaghetti works too)
4 tbsp. 4 Extra-virgin olive oil
1 1/2 cup 1 1/2 Torn pitted Castelvetrano or green olives. (Pulsed in processor works too)
1/2 cup 1/2 Olive brine.
4 - 6 cloves 4 - 6 Garlic, thinly sliced or minced
Zest of 1 lemon
1/3 cup 1/3 Vodka or Gin
5 tbsp. 5 Unsalted butter
1/3 cup 1/3 Chopped fresh parsley.
1 cup 1 Blue cheese, crumbles

Directions

Prepare Your Pasta
In a large pot of boiling salted water, cook capellini (or angel hair), stirring occasionally, according to package directions until al dente. Make sure to reserve 1 cup of pasta water before draining.
Prepare Sauce
Heat a large skillet over medium heat while the water boils and the pasta cooks, then heat your oil. Add garlic and stir.
Add the torn olives and lemon zest and sauté until fragrant and the garlic is lightly golden, but not burnt or crispy.
Add the Booze to De-glaze
Carefully add your vodka or gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.
Combine
Whisk in the olive brine until combined.
Gradually add butter and stir continuously to emulsify butter until fully incorporated.
Finish and Serve
Stir in blue cheese crumbles, parsley, and season with salt and pepper if desired. Top with more blue cheese crumbles before serving.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Dirty Martini Pasta appeared first on Corks and Forks.

Roasted Mushroom & Zucchini Risotto

Mell — Wed, 14 Jun 2023 22:07:03 +0000

Arborio rice. A stout little Italian grain named after a town west of the Sesia river, at the top of the boot that shapes Italy.

Everyone wants to eat it! But no one really wants to cook it. Why? It takes PATIENCE! You simply cannot rush Risotto! I don’t care what anyone tells you!

This versatile risotto dish is actually really simple and can be tweaked in so many ways. You can even go pure Vegan with just a few swaps. What can’t be changed is how utterly delicious it is as long as you have the patience to stir, stir, stir!

Another key is making sure your stock, broth, water or whatever liquid you use, is HOT! If you don’t add hot liquid as you go, you are cooling off your rice and making it take much longer to get the proper consistency you want. Adding a bit at a time so the rice absorbs the liquid is also super important. A cup or so at a time, stirring evenly, this causes the starch to release from the rice and create that creamy dreamy texture.

Give it a try with different types of mushrooms or various types of cheese and see how delicious and hearty this dish can be. Let me know how yours turned out!

Roasted Mushroom & Zucchini Risotto

Recipe by Mell

0.0 from 0 votes

Course: Main, Sides, Dinner, Plant-basedCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

16 ounces Button mushrooms
2 Zucchini
4 Garlic cloves
8 Scallions
1/4 cup Italian Parsley
5 cups Vegetable stock
5 teaspoons White Wine Vinegar
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Rosemary
1/2 teaspoon Cayenne pepper
1/2 teaspoon Kosher salt
1/4 cup Cream cheese, room temperature
2 tablespoons Butter
1/2 cup Fresh grated Parmigiano-Reggiano

Directions

Preheat oven to 450° while you bring your vegetable stock to a simmer while you wash and dry all of your produce.
On a baking sheet, toss your sliced mushrooms and zucchini with a good drizzle of olive oil. Sprinkle with Oregano, Basil, Rosemary, Cayenne and Kosher salt evenly to coat. Roast in the oven for 15 minutes or so.
While your veggies roast, heat a drizzle of olive oil in a large pan over medium heat. Add your scallion whites and your garlic, stirring until they release their yummy aromas, about a minute or so.
Add the Arborio rice and stir to coat. Keep stirring until the rice looks translucent. Once the rice looks ready, carefully stir in the vinegar and one cup of hot stock, stirring constantly. Slowly add more stock, a little at a time, as the rice absorbs the liquid. Keep stirring as this is what releases the starches from the rice and gives you that creamy texture. You may need more or less liquid, depending on the rice. IF you need more, HOT water will work fine. Your rice should be creamy and al dente in about 25 to 30 minutes but be patient!
When your veggies are done roasting, remove from oven and set aside while you continue with your rice. Once the risotto reaches the desired consistency, lower your heat then add your roasted vegetables, half your scallion greens and half your parsley to the rice. Once combined, gently add your cream cheese and Parmigiano-Reggiano.
Ladle risotto into warmed bowls and garnish with a dollop of Crème fraîche, remaining scallion greens and some more freshly grated Parmeggiano-Reggiano.

Notes

To make this dish completely Vegan, just substitute the cream cheese, butter and Creme Fraiche out for plant based alternatives.
If you don’t have any homemade Vegetable Stock on hand, Better Than Bouillon Organic Vegetable Base is really handy. I like to keep a variety of Better Than Bouillon on hand for quick fixes and last minute dishes.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Roasted Mushroom & Zucchini Risotto appeared first on Corks and Forks.

Pan Fried Mushroom and Cheese Sandwich

Mell — Sun, 05 Mar 2023 19:51:26 +0000

I am not going to lie to you here. I don’t make grilled cheese sandwiches. I make pan fried cheese sandwiches. I make all kinds of pan fried sandwiches because nothing beats that crispy golden crackle that renders lip balm unnecessary. Even the oozing cheese gets a little crispy as it hits the pan-crust horizon. You KNOW what I am talking about!

This particular creation is almost like a patty melt, without the patty. It elevates plain old grilled cheese to something almost naughty. Dip a corner into a pipping hot cup of bone broth on a cold winter night and we are talking moan-out-loud yummage!

You could swap out the butter and cheese for plant based and call it vegan, I guess. But why? WHY? Try it. Just try it. You know you want to!

Pan Fried Mushroom and Cheese Sandwich

Recipe by Mell

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

In all good conscience I could not call this "Grilled". It's fried, it just is. That's what makes this so freaking yummy.
Play around with different types of mushrooms, cheeses, or go crazy and add a thin slice of pear. You can even try using a Panini Press but why? Make it once as is and you'll understand. Enjoy!

Cook Mode

Keep the screen of your device on

Ingredients

4 slices good Sourdough Bread
1 medium Yellow Onion
5 oz Mushrooms (Your choice but Cremini work nice)
3 oz Monterey Jack Cheese
3 oz White Cheddar Cheese
3 Tablespoons Butter, divided
2 Tablespoons Red Wine Vinegar
Salt and pepper to taste

Directions

PREP YOUR INGREDIENTS
Clean your produce
Halve, peel then medium dice your onion. You should have about half a cup.
Thinly slice your mushrooms
Thinly slice the Cheddar and Jack Cheeses
COOK YOUR FILLING
In a medium, preferably non-stick pan, heat a drizzle of olive oil and 1 tablespoon butter until good and hot. Don't burn the butter!
Add your sliced mushrooms in an even layer to the pan. Let cook without stirring for about 4 to 5 minutes or until lightly browned.
Add the diced onion to pan then season with salt and pepper and cook, stirring occasionally, until nice and softened, about 4 to 5 minutes or so.
Carefully add the vinegar (Careful! It may spatter!) and stir constantly as you cook for about another minute.
Turn off the heat and season with salt and pepper as desired.
ASSEMBLE
Lay out your bread slices on a cutting board.
Arrange cheese slices on half the slices of bread then layer on your mushroom mixture.
Rinse and wipe out the pan you cooked your mushrooms in.
FRY SANDWICHES
Reheat your non-stick pan you used for the mushrooms on medium heat. Add a drizzle of olive oil and remaining 2 Tablespoons of butter. As soon as the butter starts to bubble a bit, you're ready to go.
Place the bread with the cheese/mushrooms into the pan then cover with remaining bread to cap off your sandwiches. Cover the pan loosely with a bit of foil and cook about 3 to 4 minutes per side. Give the pan a shake every now and then to get all that butter and oil around the edges for that crispy yum. Once you see the cheese is melted and the bread is a gorgeous golden brown, carefully flip. If the pan seems dry, feel free to add a little more oil and/or butter when you flip.
Once your sandwiches are the desired toasty, transfer to a cutting board and season with a little salt if you like. Halve the sandwiches on an angle and serve immediately.

Notes

Pair with tomato or cream of mushroom soup for the perfect comfort food!

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

Pairing Notes...

If you are making this dreamy sandwich as is, I would highly recommend a Pinot Noir. Two of my favorites are from Waddle Creek and Brothers Miller. If you vary the cheese, like Gruyere, you might want to switch it up to a lovely white like LVE Pinot Gris.

The post Pan Fried Mushroom and Cheese Sandwich appeared first on Corks and Forks.

Caprese Skewers

Mell — Sat, 30 Jul 2022 12:24:22 +0000

If you have ever watched any food show you probably have heard the chef say “simple and fresh” more than a dozed times. Easy for them to say, right? They lay out these gorgeous plates of yum that they used tweezers to get everything in the perfect spot and you wind up with a headache trying to figure out how they hell they did that. Sometimes though, they really are gorgeous, simple and fresh.

Legend has it that Caprese was born on the picturesque island of Capri, where locals devised a dish that captured the essence of their idyllic surroundings. With tomatoes as red as the setting sun, mozzarella as creamy as the foam-tipped waves, and basil as fragrant as the island’s lush gardens, Caprese became a symphony of flavors that sang of summertime in Italy.

As word of this culinary marvel spread, Caprese conquered hearts and palates far and wide, from the bustling trattorias of Naples to the chic cafes of Milan. Its simple yet sublime combination of ingredients made it a favorite among gourmands and foodies alike, a testament to the beauty of Italian cuisine in its purest form.

Over the centuries, Caprese has undergone many interpretations and variations, with chefs adding their own creative twists to the classic recipe. From balsamic glazes to pesto drizzles, each iteration of Caprese reflects the personality and palate of its creator, offering a tantalizing glimpse into the endless possibilities of Mediterranean gastronomy.

Yet, amidst its culinary evolution, Caprese remains true to its roots, a timeless classic that celebrates the bounty of the Italian countryside with every bite. Whether enjoyed as a light appetizer or a hearty main course, Caprese continues to enchant diners with its vibrant colors, bold flavors, and effortless elegance.

ditor.

Fresh Summer Noshies

Caprese Skewers

Recipe by Mell

0.0 from 0 votes

Difficulty: Easy

Servings

servings

Prep time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

12 Cherry tomatoes (I like NatureSweet Constellations for this)
12 Mini mozzarella balls (I like BelGioioso Pearls)
24 Fresh basil leaves
Extra-virgin olive oil, for drizzling
Balsamic reduction, for drizzling
Sea salt and freshly ground black pepper

Directions

Alternate threading the tomatoes, mozzarella, and basil onto mini skewers.
Drizzle with olive oil and balsamic reduction then sprinkle with salt and pepper.

Notes

You can serve with pesto dipping sauce and omit the basil leaves if you want to make ahead.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

Easy much?

This beautiful, fresh preparation couldn’t be simpler. Good olive oil, a drizzle of good balsamic, a pinch of salt, sturdy skewers and three stars! Tomato, basil and mozzarella!

The post Caprese Skewers appeared first on Corks and Forks.

Creamy Dreamy Mushroom Linguini

Mell — Thu, 10 Dec 2020 10:52:50 +0000

Umami baby! Nothing screams Umami more than mushrooms. Meaty, delicious and oh so good for you. Now, add some other delectable ingredients and soon you have yourself a pile of carb-o-liciousness that seriously satisfies.

What is “umami” you ask? Umami is basically “savory”. It is one of the five categories of taste along with bitter, sweet, salty and bitter. Umami is what gives stews and broths that specific yum factor.

You can’t go wrong pairing this dish with a nice California Chardonnay or a good Sauvignon Blanc. Ooooh mommy!

Creamy Linguini with Mushrooms

Recipe by Mell

0.0 from 0 votes

Course: Main

Servings

servings

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

8 Ounces linguine pasta
2 tablespoons Extra-virgin olive oil
6 cloves Garlic, thinly sliced
1 1/2 pounds Mixed mushrooms, sliced
1 cup Diced shallots
1 tablespoon Chopped fresh thyme
1 cup Dry white wine
1/2 cup Sour cream or crème fraîche
1/4 cup Grated Parmesan cheese plus more for garnish
1 tablespoon Butter
1/2 teaspoon Salt
1/4 teaspoon Fresh ground pepper
Finely chopped fresh parsley for garnish

Directions

Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
While water boils, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
Add wine to the pan and cook until it is reduced by about half, about 5 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Creamy Dreamy Mushroom Linguini appeared first on Corks and Forks.

Spaghetti with Garlic and Oil

Mell — Thu, 25 Jul 2019 20:21:37 +0000

Aglio e Olio

Picture this: Naples, Italy, a bustling city filled with vibrant markets and streets alive with the aroma of garlic and olive oil. In the midst of this culinary symphony emerges Aglio e Olio, the unsung hero of Italian cuisine.

Legend has it that Aglio e Olio was born in the humble kitchens of Southern Italy, where resourcefulness was key and creativity knew no bounds. With just a handful of pantry staples – garlic, olive oil, and pasta – Neapolitan cooks concocted a dish that was as simple as it was spectacular.

This dish was the ultimate triumph of flavor over fuss, a culinary masterpiece crafted from the bare essentials. It was a testament to the ingenuity of Italian peasants, who could turn a handful of humble ingredients into a symphony for the taste buds.

Over the years, Aglio e Olio transcended its humble origins to become a beloved staple in Italian cuisine. Its charm lies in its simplicity – a reminder that sometimes, the most delicious dishes are also the most straightforward.

When it comes to this classic pasta dish bursting with garlic and olive oil, you’ll want a wine that can hold its own against those bold flavors while complementing the dish’s simplicity. Here are a few options that will elevate your Aglio e Olio experience:

Sauvignon Blanc: A crisp and refreshing Sauvignon Blanc with its zesty acidity and herbal notes can be a fantastic choice. Its citrusy undertones and herbaceous character can cut through the richness of the olive oil while enhancing the dish’s flavors.
Pinot Grigio: Another classic Italian choice, Pinot Grigio, offers a light and crisp profile with hints of green apple and pear. Its clean acidity can complement the garlic and olive oil without overpowering the dish.
Vermentino: Hailing from Italy’s coastal regions, Vermentino is known for its lively acidity and minerality, making it a delightful match for Aglio e Olio. Its citrusy notes and saline finish can enhance the dish’s flavors while refreshing the palate.
Chardonnay: If you prefer a richer white wine, opt for a lightly oaked Chardonnay. Look for one with balanced acidity and flavors of ripe apple and citrus. The buttery texture and subtle oakiness can complement the richness of the dish without overwhelming it.
Rosé: For those who enjoy a touch of pink, a dry Rosé with bright acidity and red fruit flavors can be a surprisingly delightful pairing. Its refreshing character can contrast the garlic and olive oil while adding a touch of elegance to the meal.

Ultimately, the best wine pairing is the one you enjoy the most, so feel free to experiment and find the perfect match for your Aglio e Olio indulgence. Whether you prefer a crisp white or a refreshing Rosé, raise a glass and toast to the simple pleasures of Italian cuisine. Saluti!

Pasta with Garlic and Olive Oil

Recipe by Mell

0.0 from 0 votes

Cuisine: Pasta, Vegan, Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

355

kcal

Cook Mode

Keep the screen of your device on

Ingredients

1 pound 1 (450g) spaghetti
6 cloves 6 garlic, thinly sliced
1/2 cup 1/2 (120ml) extra-virgin olive oil
1 teaspoon 1 red pepper flakes (adjust to taste)
1/2 cup 1/2 (about 30g) fresh parsley, chopped
Salt, to taste
Grated Parmesan cheese (optional)

Directions

Prepare the Pasta:
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
Cook the Garlic:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the sliced garlic to the skillet and cook, stirring frequently, until the garlic is golden brown and fragrant, about 2-3 minutes. Be careful not to let it burn.
Add Red Pepper Flakes:
Once the garlic is golden brown, add the red pepper flakes to the skillet. Stir to combine and let them cook for about 1 minute to infuse the oil with flavor.
Combine Pasta and Sauce:
Add the cooked spaghetti directly to the skillet with the garlic and red pepper flakes.
Toss the pasta in the garlic-infused oil until it's well coated. If the pasta seems dry, add some of the reserved pasta water a little at a time until you reach your desired consistency.
Finish and Serve:
Remove the skillet from the heat and add the chopped parsley. Toss everything together until the parsley is evenly distributed.
Season with salt to taste.
Serve hot, garnished with grated Parmesan cheese if desired.