Recipe: Cajun Pasta and No-Knead Focaccia
We're making a Cajun Pasta, plus how to make your own Focaccia bread with no need for a bread maker... and no kneading whatsoever. Both recipes were shared by Chef Madison Nienaber, Executive Sous Chef for 'The Living Room'- who serve up 'new American cuisine' at locations in Dunedin and Wesley Chapel.
Click here for a printer-friendly version of the recipes below. If you make either of them, let us know how they turn out!
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'Bobby Boucher' Cajun Pasta
Ingredients
- 2 tbsp butter
- 2 tbsp garlic
- ½ cup julienne shallots/onions
- 2 tbsp sherry wine
- 10 piece shrimp, butterflied
- 2 cups heavy cream
- 2 tbsp Worcestershire sauce
- ¼ cup blackened seasoning
- 2 tbsp salt and pepper
- 6 oz crawfish
- frozen peas, as needed
- 1 lemon
- 14 oz linguini pasta
- ½ Parmesan cheese
- chopped parsley
Directions
On medium high heat, add butter, garlic, and shallots. Saute until sweated (1-2 minutes)
Deglaze with sherry wine. Add shrimp.
Once shrimp is cooked, add heavy cream, Worcestershire sauce, blackened seasoning, salt and pepper, crawfish, peas, and squeeze in lemon.
Turn heat to low. Simmer until sauce thickens.
Cook linguini according to package directions. Add cooked pasta and Parmesan to sauce.
Garnish with parsley.
Focaccia Bread
Ingredients
- 683 g bread flour
- 15 g kosher salt
- 14 g instant yeast
- 83 g garlic confit
- 83 g blistered tomatoes
- 607 g warm water
- pure olive oil, as needed
- rosemary, to sprinkle
- salt, to sprinkle
Directions
Combine dry ingredients, garlic confit, blistered tomatoes, add water, then rub oil on bottom of bowl
Rub oil on top of dough, and let proof for 48 hours
To bake: Put paper and oil at the bottom of the pan
Spread dough into a lined 11" x 13" over tray and let sit out for 2 hours, then poke dough
Sprinkle on rosemary and salt.
Bake at 450°F for 15 minutes.
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