Yes, We Cook!

The raw ingredients:

Simple ingredients: calamari, butter, garlic and parsley

The finished product:

I must confess, I am dealing with a sharp learning curve here. I’ve never photographed food and it’s not as easy as one might think and I am also dealing with the handicap of not having particularly presentable bowls and what not.

Presentation has, in general, not been my specialty. Taste and high quality ingredients are where I’ve mostly excelled. So this blog is challenging me because I do, in fact, have a strong aesthetic sense but have not invested in the sorts of bowls and dishes to make presentation really great. And my photographic skills are lacking. So hopefully all this will improve over time.

In any case the food!

I made a simple calamari dish which is comprised of butter, garlic, and parsley. Salt and fresh ground black pepper to taste as well. You cook it about 5 minutes max. It’s really easy!!

This dish consisted of:

1 1/2 lbs of Calamari — bodies sliced in thirds and tentacles whole

2 tbls butter (you can go with more—even a lot more especially if you put this over pasta)

Parsley—the whole big mass of parsley in the picture chopped up (I go for lots of parsley–it’s an incredibly healthy herb that is very high in nutrients–but some may want to use about half the amount of parsley I used. I personally try to maximize nutritional value in my food)

Garlic—again I go very heavy on garlic, you do as you like!

Salt and pepper to taste.

Directions:
Melt butter in pan. Add chopped or pressed garlic and saute until very just shy of being browned.
Throw in the parsley and the calamari, salt and pepper at a high temperature and cover.
Cook at medium high for about 5 minutes. Stirring after about 3 minutes and covering again.

Do not overcook! Overcooked calamari can become unpleasantly rubbery!

Should make a nice, tasty broth which you can put over rice or pasta or eat it by itself in it’s soupy delight.

Related posts:

1. Vanju’s Deep Fried, Perfectly Seasoned Calamari
2. Simple yellow squash
3. Modified chicken piccata
4. Spaghetti alla puttanesca
5. Bison Stew with fennel, mushrooms, tarragon and goat cheese

Tags: Calamari

This entry was posted on Monday, April 13th, 2009 at 3:09 pm and is filed under Main Course, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.