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Food For Thought |
Rocket Man
by Mark R. VogelEpicure1@optonline.net Arugula, also known as rocket, rucola, and roquette, is a spicy, bitter, and peppery salad green with diverse culinary uses. Arugula originated in the Mediterranean and has been a long time favorite in Italian cooking. The ancient Romans ate it for good luck. It was also an ingredient in various aphrodisiac potions throughout the ages. Arugula is available year round with a peak season between June and December. Baby arugula leaves, from immature plants, are oval in shape while mature arugula leaves display pronounced lobes on each side. Mature arugula is darker green and spicier than it's younger counterpart.
Arugula is a gritty green and must be washed thoroughly. Some say to wash it just before use while others recommend washing it even if you plan to store it. I favor washing it just before use. Unless you dry it well, washed arugula can wilt somewhat from the left over water. Arugula is most commonly employed in salads as in the infamous tricolor salad. However, it can be used in sauces, soups, pasta dishes, and as a sautéed accompaniment. Generally, young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula. If you can't find one or the other you can definitely substitute. PASTA WITH ARUGULA AND CLAM JUICE (Two servings) Half pound angel hair pasta 6 scallions, whites and greens, chopped Pinch of hot pepper flakes Extra virgin olive oil, as needed 4 garlic cloves, chopped 4 plum tomatoes, peeled, seeded, and chopped 1 eight oz. bottle clam juice (or substitute chicken broth) 3 oz mature arugula 2 teaspoons chopped parsley 2 teaspoons chopped basil 2 teaspoons chopped oregano Salt and black pepper to taste Try to time the pasta so it is almost done by the time the sauce is complete. Remove the pasta when it is a little too hard. It will be finished in the sauce. Sauté the scallions and hot pepper flakes in the olive oil in a large sauté pan until the scallions start to get soft. Add the garlic and sauté one minute. Add the tomatoes and sauté one more minute. Add clam juice, bring to a boil, and then simmer for two minutes. Add the arugula and simmer until the arugula wilts. Add salt and pepper. If the pasta hasn't cooked yet, cover the pan and turn the heat to low. Add the pasta and herbs and simmer one more minute. Sprinkle with Parmesan cheese and serve. SAUTEED SHRIMP OVER ARUGULA WITH AVOCADO VINAIGRETTE (Two servings) 2 shallots, minced 2 tablespoons lemon juice 6 tablespoons avocado oil plus extra for cooking Salt and pepper to taste 8 15/lb shrimp Paprika, as needed 3 oz baby arugula Mince the shallots and mix with the lemon juice in a stainless steel bowl. Slowly drizzle in the avocado oil while constantly whisking. Add salt and pepper. Set the dressing aside. Peel, clean, and rinse the shrimp and then pat them dry. Start heating up a skillet. Toss the shrimp in a bowl with one tablespoon of the vinaigrette, salt, pepper and paprika. Sauté the shrimp in some avocado oil until just browned on each side. Set aside two spoonfuls of the vinaigrette and then mix the larger amount with the arugula. Place half of the arugula in the center of two plates, forming a round mound. Place four shrimp around each mound. Drizzle the reserved vinaigrette over each shrimp. A few points here: |
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About the Author:
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva
University and his culinary arts degree from the Institute of Culinary
Education, both in New York City. Although he still practices psychology,
his deepest passion remains cooking at an Italian/Mediterranean restaurant
in NJ and writing about food and wine. His column "Food For Thought" is
published in a number of NY, NJ and PA newspapers and food related
websites. |
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Create My Own Soup 
