Share the Mic

I feel so inspired by the #ShareTheMicNow movement, created by four incredible women: Saint John, Luvvie Ajayi Jones, Glennon Doyle, and Stacey Bendet. I have always loved sharing the mic to amplify voices different from my own, whether that means offering different perspectives on a topic in my Friday Favorites newsletter, or sitting down with others in my Table Talks podcast to discuss life.

Over the last few weeks I’ve learned a lot, as I’m sure you have too, about how important it is to include the essence of Sharing The Mic into what each of us do, no matter the size of our platforms. So with that in mind, i’ve decided to make Sharing The Mic a permanent part of the nocrumbsleft blog! I’m so excited to give other voices an opportunity to share not only about food, but about art, culture, business and how we can live our lives in ways that make a difference in the world.


Ana Pozo @inspiredwithatwist

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@Inspiredwithatwist’s Summer Shrimp and Pasta

  • Author: Ana Pozo

Ingredients

cherry Tomatoes,whole

Asparagus,trimmed 

Shrimp, peeled 

Lobster tails, shell removed 

Black Garlic or regular garlic

fresh basil

olive oil 

Lemon zest/juice 

Butter for browning (I used one stick)

Fresh Rosemary and Thyme 

White Wine

cream/half and half 

Mascarpone

parmigiano reggiano 

cornstarch+water as a thickening agent 


Instructions

Preheat the oven to 350, roast tomatoes and asparagus  until the tomatoes have popped and the asparagus is tender (about 20 min)

Season the shrimp and lobster with s+p ,lemon zest and olive oil.

Heat a sauté pan on medium low and add the butter and fresh thyme sprigs (as many or as little as you want), once it’s browned, remove from the pan and place it aside.

In the same pan (on medium), add the garlic and let it cook until fragrant,about 5 min.make sure the garlic doesn’t burn so keep an eye on it!

Add the shrimp,lobster, lemon juice and rosemary to the pan and cook until the shrimp and lobster turn almost pink (the lobster will curl up). Remove the seafood from the pan.

Cook the pasta according to the package direction until al dente 

While the pasta is cooking, Add the brown butter back to the same pan along with white wine, cream, mascarpone and parmigiano reggiano. Season with salt and pepper.

Now take a small amount of corn starch and water (I used about 1 tbsp of each) and mix it into the sauce little by little until you get the consistency you like. 

Add the pasta to the sauce along with the roasted veggies and the seafood.cover and let it cook for 10 more minutes on medium. Remove the cover and add fresh basil and parmigiana reggiano.

Enjoy!



Sherrie Tan @sherriesavorsthecity

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@sherriesavorsthecity’s Lemon Pillow Cookies

  • Author: Sherrie Tan

Description

Adapted from Cooks Illustrated


Ingredients

For the Lemon Cookie:
1 cup butter, softened 
1 1/2 cups granulated sugar 
1 teaspoon Kosher salt 
1 Tablespoon fresh lemon zest 
1 teaspoon vanilla extract 
2 large eggs 
1 cup full fat sour cream 
3 cups All-Purpose flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda
 
For the Lemon Glaze: 
2 pounds sifted powdered sugar 
2 Tablespoons vegetable oil 
3/4 cup fresh lemon juice 
1 Tablespoon fresh lemon zest 


Instructions

Procedure: 
1) Preheat oven to 350 degrees F.

2) In a stand mixer fitted with a paddle attachment, beat together butter, sugar, lemon zest, and salt until light and fluffy.

3) Add vanilla extract and eggs, one at a time. Beating well after each addition.

4) Add all the sour cream and mix until combine.

5) Lastly, add the flour, baking powder, and baking soda.

6) Let chill in the refrigerator for an hour.

7) Using a 1-ounce ice cream scoop, scoop onto parchment-lined baking sheet. Make sure to leave a 2-inch space in between each cookie.

8) Bake at 350 degrees Fahrenheit 10 to 15 minutes or until the sides are light golden brown.

9) Let cool completely. Makes 30 cookies 


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