What are the best dishes to use arugula on and how do you cook it?!
What are the best dishes to use arugula on and how do you cook it?
sorry, do not know much about arugula, may even have the spelling wrong :)
Answers:
tastes good mixed with regular salad
Pasta Salad with Arugula Pesto, Grilled Chicken Breasts, and Feta Recipe
1 pound boneless, skinless chicken breasts
Olive oil
Salt
Pepper
Essence, recipe follows
1 bunch fresh arugula, tough stems removed, washed and spun dry, plus baby arugula, for garnish
1/2 cup packed fresh parsley leaves
1/2 cup lightly toasted walnuts
2 teaspoons minced garlic
1/2 cup grated Parmesan
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1/4 to 1/2 cup olive oil
1 pound penne pasta
1 pint red grape tomatoes, halved
1 pint yellow grape tomatoes, halved
1 1/4 cups crumbled feta
1/2 cup roughly chopped pitted olive-cured olives
Preheat a grill. Drizzle the chicken with oil and season with salt, pepper, and essence. Place on the grill and cook until cooked through, about 4 minutes on the first side, and 5 minutes on the second side. Remove the chicken from the grill and cut into cubes.
In a food processor, combine the arugula, parsley, walnuts, garlic, cheese, lemon juice, salt, and pepper, and process on high speed until the greens are finely chopped. With the machine running, add the extra-virgin olive oil and 1/4 cup of the olive oil in a steady stream and process until smooth.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and shock in an ice bath and place in a bowl. Toss with some olive oil so it doesn't stick.
Toss the pasta with the arugula pesto, to taste. Let cool, cover with plastic wrap, and refrigerate until well chilled. Toss the cubed chicken, red and yellow tomatoes, feta, and olives to the pasta, and toss to combine. Adjust the seasoning, to taste, and serve, garnished with baby arugula.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
Spelling correct! I don't cook it, although it may be cooked like spinach. I eat it raw in a salad!
Pungent, spicy and delicious! Mix it with lettuces! It's in the watercress taste family!
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you caould make an arugula sandwhich or argula salad! there are different types of argula. two types are regular and spicy! kinda like a chicken sandwhich! try watching Everyday Italian on food net work. Giada uses a lot of it or buy one of her cook books or try this link
http://www.gourmetsleuth.com/arugula.htm...
Sources for Seeds
Shepherd's Seeds
Recipes
Arugula, Mushroom and Walnut Salad - Gourmetsleuth - Recipe for Arugula, Mushroom and Walnut Salad
Roasted Beet & Arugula Salad - Gourmetsleuth - Recipe for Roasted Beet & Arugula Salad
Seared Rib Steak with Arugula - Gourmetsleuth - Recipe for Seared Rib Steak with Arugula
Avocado Souffle? On A Rocket Salad - GourmetSleuth - Recipe for Avocado Souffle? On A Rocket Salad, includes, 9 egg yolks and 6 whole eggs, avocado oil, avocado, arugula (rocket), sun dried tomatoes and Parmesan cheese. Recipe is by chef Craig Searle.
Arugula, Orange and Red Onion Salad - features orange or grapefruit segments with sweet red onion, arugula and olive oil.
More Recipes - that include Arugula from our GourmetSleuth database
More Recipe Links
Goat Cheese and Arugula over Penne
Featured Recipe
Our featured recipe is from Chef Ken Calascione former Chef/Owner of La Traviata, Santa Fe, New Mexico. Please visit Ken's site La Cucina Eoliana E Siciliana.
Insalata di finocchio, rucola e parmigiano by Chef Ken Calascione
Ingredients
2 fennel bulbs
2 cups arugula
1 lemon, juiced
Parmigiano cheese
Extra virgin olive oil
Freshly ground pepper
Directions
Loosely arrange the arugula on the bottom of a shallow salad bowl, and then add some ground pepper and drizzle some olive oil on top.
Cut off the stems and leafy tops of the fennel, then finely slice the fennel into thin rounds and spread the slices over the arugula.
Pour the lemon juice over the fennel and arugula and drizzle with more olive oil and grind more pepper on top.
Shave the parmigiano with a potato peeler and cover the salad with the cheese, then serve.
you have the spelling right I do beleave but I cant help you with that to much I have herd of it before and I think my mom made something once that had a name very simler to that and I remember that she had goten a recipee from www.bettycrockerrecipees.com so why dont you go there and see if they have a recipee for what you need and good luck my friend
Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette
2 firm pears, halved and seeded
1/4 cup honey
1 tablespoon shallot, minced
6 tablespoons red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
3-4 bunches arugula, cleaned and dried
3/4 cup shelled walnuts, toasted
Preheat oven to 375 degrees.
Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.
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Mini Ziti with Arugula & Fresh Tomatoes
2-1/2 cups (6 whole)plum tomatoes, chopped
1/2 cupkalamata olives, pitted and chopped
2 tablespoonsextra virgin olive oil
2 teaspoonbalsamic vinegar
1 clovegarlic, minced
1/4 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
1/4 teaspoonred pepper flakes, crushed (optional)
1/2 box (8 ounces) Mini Ziti
3 cups (4 ounce package)arugula, trimmed and chopped
1/4 cupfresh Parmigiano cheese, grated
COMBINE tomatoes, olives, oil, vinegar, garlic and seasoning in large bowl.
COOK Mini Ziti according to package directions; drain.
ADD Mini Ziti and arugula to combined ingredients; toss gently. Sprinkle with cheese.
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Arugula Pesto
2 cups of packed arugula leaves
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
Food processor method (the fast way): Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
Mortar and pestle method (photo pictures pesto produced this way): Combine the nuts and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
Arugula is generally used in salads but also cooked as a vegetable with pastas or meats. In Italy, it is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it can wilt in the heat. It is sometimes used as an ingredient in pesto, either in addition to basil or as a (non-traditional) substitute
Fry oyster (phoenix tail) mushrooms hot and fast with a little oil, salt, and garlic, and add some arugula near the end, then eat straight out of the hot pan with a fork. Its delicious!