Shrimp & Grits with Mushrooms, Leeks and Bacon

I am in love with the fact that second trimester has not only been extremely kind to my body, but has also marked the triumphant return of my insatiable appetite! While I have to pace out my eating a little more with smaller meals every couple of hours as opposed to plowing through a couple of giant sittings, I am thrilled to be enjoying pretty much all of the things that I love that caused for some rumblings early on in the pregnancy.

Our impending move South now only a matter of months away (five actually, woah!) combined with the slow arrival of more spring-like weather has me craving seafood. What better way to satisfy my cure something from the briny deep and prepare for Southern living than to try my hand at Shrimp & Grits! After cautiously easing into the Southern staple a few postings ago, I felt confident to take it on again.

When we first moved to town and I was on the hunt for a job, I decided to volunteer my time at the library of a local yacht school in an effort to meet some people and do something positive with my idle hands. Although I no longer volunteer there, I met Jill, one of my favorite people in Newport. About once a week after our shifts at the library we would wander down to The Pier, a restaurant just behind the library and enjoy their ½ price happy hour appetizers and drinks. It was always a great excuse to relax and gossip (as if we hadn’t already done that enough!), and we would occasionally drag our husbands along with us. Being a creature of habit, I would almost always order their Shrimp & Grits, and this recipe is based off of The Pier’s take on this classic dish. So while I am not yet immersed in the Southern culture, I feel myself getting more and more excited to enjoy all of the flavors that Louisiana has to offer, and to taste this classic comfort food as prepared by the folks that put it on the map!

It’s a pretty simple dish to pull together, and I recommend frying off your bacon first while you cook the grits (as I mentioned in my last post about grits, they’re pretty resilient and can hang out on a very low burner for a while), then putting together your mushroom & leek sauté and finishing up with the shrimp to ensure that they don’t overcook. This recipe could easily serve four for dinner with a big green salad and a crisp white wine- I made it for just the two of us, and we had the second half the next night.


Shrimp & Grits with Mushrooms, Leek and Bacon (as inspired by The Pier)

For the Grits:

Depending on the type of grits you are using, follow package instructions for four servings, or use my directions posted here, omitting the ricotta, parmesan and nutmeg. Once grits are fully cooked, stir in 1 tbspn butter, and slowly add in a generous ¼ cup freshly shredded sharp cheddar cheese. Season well with salt & pepper and set aside, covered over very low heat.

For the Shrimp:

- 1 lb. 16-20 count fresh, wild caught shrimp with tail on
- 4-5 Slices thick cut bacon, diced
- 1 Leek (medium size), sliced thinly and cleaned (see my note on cleaning here)
- ½ Package of Baby Bella mushrooms, sliced
- 1 Large clove garlic, minced
- ¼ (ish) Cup seafood or chicken stock
- Handful of flat leaf Italian parsley, chopped
- Sea salt
- Cracked black pepper
- Seafood seasoning (think Old Bay)
- 1-2 Tbspn butter
- Extra Virgin olive oil
- ½ Lemon, cut into wedges
- Hot sauce (optional)

Heat a large skillet over medium high heat, add in diced bacon and cook until crisp and fat is rendered. Remove bacon from pan and drain on paper towel. Reserve 1ish tbspn bacon fat in pan, lower heat to medium add in butter and a couple of turns of olive oil. While oil and butter come up to temp, season one side of shrimp lightly with salt, pepper and seafood seasoning. Once pan is heated, add in mushrooms and season lightly with salt & pepper. Saute, stirring until mushrooms begin to release liquid, about 2 minutes. Add in leeks and continue cooking while stirring occasionally until leeks begin to soften, about 4 minutes or so. Once leeks have fully softened, add in garlic and cook just until garlic is aromatic (a minute or two). Push mushroom/leek mixture to the edge of pan (see picture) and place shrimp into pan, seasoned side down. Season exposed side of shrimp with salt, pepper and seafood season and allow shrimp to cook, undisturbed for about 2 minutes or until bottoms just turn pink. Flip shrimp and cook an additional 2 minutes or until just cooked through. Stir shrimp, leeks and mushrooms together, and add in about ¼ cup of seafood stock and parsley. Allow to simmer for a minute or two and reduce.

To plate: Pile grits in the middle of a shallow bowl or dish and top with leek & mushroom mixture, and top with 4-5 shrimp running down the middle. Sprinkle crisp bacon on top and serve right away with lemon wedges and hot sauce on the side. Also pairs great with a light summer beer and a comfortable porch table!

Rustic Lamb Lasagne

Whenever Kyle comes home from sea, I try to make something really comforting and homey to welcome him back from his time out to sea, especially now that we are into November and the mercury has taken a significant nose dive. As I’ve said many times before, I really enjoy fall and winter, and all of the hearty cooking that comes along with it. On the whole, Kyle is a very much a “meat & potatoes” kind of fella, although he has a very adventurous palate. This past cruise, his ship was researching off of Georges Bank, and this time of year up North can be quite biting.

I have been traveling almost every weekend for the past couple of weeks, and as a result my cooking & blogging have been somewhat lacking. However, the stars aligned for this past weekend, and with Kyle coming home for more than a night or two, I was excited to make something truly “from scratch” that would be filled with rustic flavors and soul warming substance.

I stumbled across Nigella Lawson’s recipe for Venetian Lasagne, and immediately felt inspired. I loved the idea of replacing noodle layers with polenta, and from her initial recipe, I began building my own take on it in my head over the next two days. With the much appreciated help of my friend and colleague, Matt, I began bouncing ideas off of him on how to expand on the polenta lasagne concept, which he and his wife had made a take on before. Nigella’s original recipe called for ground beef, and after playing around with different textural concepts, I settled on substituting a combination of ground sausage and diced lamb to create a more interesting consistency. From there, I decided upon adding a layer of ricotta with fresh herbs- a component I have to add to any baked Italian pasta dish. I upped my vegetable measurements as well to add to the robust nature of my concept.

I took a lot of pleasure in the entire slow-cook process of this dish- I bought my lamb as a bone-in leg section, and butchered it down myself to ensure absolute freshness and flavor. As the sauce simmered away on low heat (the smell was incredible!), I enjoyed a glass of wine, mixed up the ricotta layer and prepared my assembly line and enjoyed the warmth of my tiny kitchen on a blustery night. I cooked & assembled the lasagne a day in advance, and I would not recommend attempting this from start to finish on for a weeknight meal. It is a perfect “do ahead” recipe, as it will survive perfectly covered in a dish in the refrigerator for up to two days in advance or could be made the day of a weekend dinner party. It is hearty enough to chase away any cold fall or winter day, and elegant enough to serve at a casual dinner party with good friends and a hearty red wine. My recipe ended up being enough to make a grand 9”x13” pan for Kyle and I, and as a thank you to Matt, I sent him home after work on Friday with a 9” round pan of the same to share with his wife over the weekend- it was only fitting after being my soundboard on it over two days!

I have never been so happy with the way a lasagne has turned out from start to finish, and I will be making this again and again in the future. The lamb was robust and full of flavor from its slow simmer in the sauce, and the polenta absorbed the all of the flavor while still maintaining its own integrity. I served it alongside a chopped style Mediterranean salad (recipe up soon!), and the huge flavors of the lasagne complimented it perfectly. At the end of the weekend, Kyle and I were left with two measly end pieces, which we plan on devouring after work today. I have to say, the best compliment came from Matt and his wife, who texted the following message to me on Satuday: “I must say that the lasagne is superb! Nice work. Natascha and I totally owned the whole pan. Can’t feel my face.” It doesn’t get any better than that, as far as I’m concerned!

Rustic Polenta Lasagne with Lamb, Mushroom & Sausage Ragu (inspiration taken from Nigella Lawson’s Venetian Lasagne)

Written out in order of preparation:

For the Polenta:
-2 Cups instant or quick cooking polenta (I used Pastene)
- Chicken stock (enough for whatever the polenta instructions require for cooking liquid)
- ¾ Cup shredded Parmesan
- 1Tblspn. butter
-Sea salt & fresh cracked black pepper

For the Ragu:
- ½ lb. loose Italian sausage
- 1½ lbs. Fresh lamb leg, diced into bite size pieces
- 16oz. Baby Bella mushrooms, roughly diced
- ½ Vidalia onion, diced
-3-4 Medium garlic cloves, minced
- 3 Celery stalks (with green tops), diced
- 3 Carrots, peeled & diced
- 16oz. Can crushed tomatoes (San Marzano or Pastene are perfect)
- 2-3 Tblspn. tomato paste
- ½ Cup hearty red wine, such as Chianti, Merlot or Bordeaux
- 2 Bay leaves
- Olive oil
- Sea salt & fresh cracked black pepper

For the Ricotta Layer:
- 16oz. Part skim Ricotta cheese, at room temperature
- 1 Large egg
- Handful of flat leaf Italian parsley, chopped
- Heavy pinch of fresh ground nutmeg
-Sea salt & fresh cracked black pepper

Additional ingredient: 1+ Cup shredded Parmesan, for layering

For Polenta: In an adequately sized stock pot, heat chicken stock (amount determined by brand of polenta used) over medium high heat until boiling. Add in dry polenta and stir continually until stock is absorbed. Remove from heat & quickly stir in Parmesan cheese, butter and season with salt & pepper. Divide polenta between two cookie or baking sheets, using a spatula to spread out evenly (once polenta begins to cool slightly, it can be smoothed further by placing a layer of parchment paper on top and passing a rolling pin over the top). Set aside and allow to cool completely.

For Ragu: In a large pot or Dutch oven, heat 1 Tblspn of olive oil over medium heat, add in sausage meat and cook until browned, stirring to break up. Once browned, remove with a slotted spoon & reserve in a large dish. Add a little more olive oil & add in onions, celery and carrot. Season to taste with salt & pepper and sweat, stirring occasionally for 10-12 minutes, until vegetables are softened. Add in garlic & mushroom, cooking an additional 5 minutes until mushrooms have softened and garlic is fragrant, but not browned. Remove vegetables with a slotted spoon to same dish as sausage and reserve. Turn heat to medium-high, add a little more oil if needed, and sear off lamb pieces until well browned, approximately 7-10 minutes, seasoning with salt & pepper. After fully browning, add in sausage and vegetable mixture and stir well to incorporate. Reduce heat to medium-low, add in bay leaves, crushed tomatoes, tomato puree and wine and bring to low simmer. Stir well and cover partially with lid, dropping heat to low. Allow sauce to cook down over the 60-90 minutes, checking & stirring occasionally. If sauce becomes too thick, thin with a bit of stock or water, and if sauce does not reduce enough, add a bit more tomato paste. Once sauce has reached desired consistency, turn off heat, remove bay leaves and allow to cool slightly for assembly.

For Ricotta: Combine Ricotta, parsley, egg, nutmeg, salt & pepper in a bowl until well mixed.

To assemble Lasagne: Using your pan as a guide, cut cooled polenta to fit the bottom of pan (you should be able to get 3 full slices of polenta out of the pans for layering, and use the last ½ for a smaller [freezer?] lasagne), and place first layer into the bottom of pan. Spread a layer of ricotta on top using a spatula, and top with 1/3 of the Parmesan. Top with a layer of the ragu sauce. Repeat process for a second layer, topping with a final layer of polenta (3 layers of polenta total). Spread with remaining parmesan.

If serving immediately: cover lasagne with a layer of aluminum foil and bake off for 60 minutes in a 370 degree oven, or until bubbly and heated through. Remove foil and broil for 3-5 minutes, until cheese browns and becomes crunchy. Remove from oven & serve with simply dressed greens, lightly sautéed broccoli rabe or lemony haricot verts and a glass of your favorite red.

If making ahead of time: All assembly up to cooking can be done up to two days in advance, and lasagne can be stored in your refrigerator. Top tightly with a layer of plastic wrap, and cover with aluminum foil. Before baking, discard plastic wrap, and follow above directions, adding 20 minutes cooking time if going straight from refrigerator to oven.

Hungarian Mushroom Soup

My first taste of Hungarian Mushroom soup was back in college at the beloved Feasts of Reason in Chestertown, Maryland. Although it’s been years since I enjoyed a perfect roast beef sandwich on their fresh baked baguette with blue cheese mayonnaise (do I have your attention?) and a cup of their soup, my love affair with the soup continues.

I started working out a recipe for my own version of this soup years ago in my collegiate kitchen back on High Street, and it has maintained top billing in my mental rolodex. In the early stages, I would use condensed Golden Mushroom Soup as my base, and as my comfort in the kitchen grew, I traded in the soup base for fresh made roux to achieve the creamy base.

When Kyle and I were first living together, I remember mentioning having a craving for the soup one fall, and his eyes instantly lit up. Having lived in Hungary briefly years ago, Kyle has always been a big fan of the country’s flavors. It is a warm, comforting and creamy soup that will chase out the chill from any October evening. The ingredient list is relatively simple, and as such it’s great for feeding a large group without spending an exorbitant amount on the makings. If you’ve got it on hand, smoked paprika adds a wonderful depth of flavor, and a little Hot Hungarian paprika sprinkled on top before serving brings another element to the finished product. If you making the soup for a meatless crowd, a dark vegetable stock will work just as well as beef stock, just be sure to omit the Worcestershire

Paired with a loaf of crusty rustic bread, a spicy arugula salad and full bodied red and you’ve got the recipe for a perfect fall night in with friends. This recipe could easily serve 6 for a main course, and freezes well once cooled.

Hungarian Mushroom Soup

- 16 oz. Baby Bella mushrooms, cleaned and sliced
- 1 Medium Vidalia onion, quartered & sliced thinly
- 2 Garlic cloves, minced
- 40 oz. Good quality beef or dark vegetable stock (homemade is best)
- 1 Tbspn. olive oil
- 1 Stick salted butter
- ½ish Cup all purpose flour
- 8oz. Sour cream
- 8oz. Milk
- 4 Tbspn. dried dill
- 2 Tbspn. smoked paprika
- 1 Tbspn. regular paprika (if you don’t have smoked paprika, just substitute regular for both)
- Sea salt & fresh cracked pepper
- 1-2 Tbspns. Worcestershire sauce
- Chopped flat leaf parsely (optional)
- Hungarian hot paprika (optional)

In a small sauce pan, melt ¾ stick of butter over medium heat. Add in flour a little at a time and whisk to combine until a stiff roux consistency is reached. Continue cooking 5-10 minutes or until roux turns golden and flour is cooked down. Take off heat & set aside. Heat remaining butter and olive oil in the bottom of a large Dutch oven or soup pot over medium heat. Add in mushrooms and cook, stirring occasionally until mushrooms begin to release moisture, about 5-7 minutes. Add in sliced onions & cook an additional 5-7 minutes until onions become translucent. Add in minced garlic & cook 2-3 minutes until garlic is fragrant, but not browned. Season with salt & pepper to taste before adding dill and paprika, stirring well to incorporate and cook for an additional 2-3 minutes or until spices are well blended into vegetables. Once the mixture is well integrated, add in beef/vegetable stock and leave pot to come up to a low rolling boil. Once soup has reached a boil, mix roux into broth (see my note on a helpful technique at the bottom of this recipe), and continue mixing until a gravy- like texture is reached (you may not have to use all of the roux. Once all roux has diluted into the stock & the consistency is smooth, turn stove to low, add in milk & Worcestershire and mix well. Slowly add in sour cream until fully dissolved and texture is that of heavy cream-if too thick, add in a little more milk- and adjust salt & pepper seasoning as needed. Serve garnished with a little extra Hungarian hot paprika, chopped parsley or a dollop of sour cream.