Saturday, April 4, 2009

Gordon Ramsay's Squid with Roasted Peppers and Cannellini Beans

I never follow recipes.
My food might be better if I did.
That being said,
this half-assed followed recipe is not half bad.


Let me qualify this first picture.
I had friends over.
I get only one day off a week. Thursday.
Most weeks I like to spend my day off alone.
Sometimes it feels like just another day.
Sometimes when my friends come it feels like it doubles
my time off. Which is a good thing.
So when Catie and George showed up at 9:30 in the morning....
A thousand pictures later {literally} and one burnt red bell pepper.
Not bad considering the amount of beer we drank.
Yes we got our partyness on.

Squid With Roasted Red Peppers and Cannellini Beans

(as I made it)

squid and bean salad 072a


1 pound squid
a few thyme sprigs, leaves stripped
a few rosemary sprigs, leaves stripped
1/2 teaspoon coriander seeds, crushed
2 garlic cloves, peeled and smashed
lemon zest to taste
juice of one and a half lemons
3-4 tablespoons of olive oil
10 oz jar roasted red peppers (i roasted my own)
2 - 14 oz cans of cannellini beans
rinsed and drained
sea salt
black pepper
small bunch of Italian parsley

Gordon added one small red chili
sliced on the diagonal. I didn't have one on hand.

squid and bean salad 005a


(as he instructed, I did not do. ha. squid was cleaned I grilled it as is)

Cut along one side of the body pouches to open them out,
then lightly score the flesh in a crisscross patter.
Lay the scored squid and tentacles in a shallow dish
and sprinkle with the herb leaves, coriander seeds, chile,
garlic, lemon zest (he used pared rinds), and 1/2 the lemon juice.
Drizzle over 2-3 tbs of olive oil then toss the squid to coat all over
with the marinade. Cover with plastic wrap and let marinate in the frig
for 20 to 30 minutes.
I marinated overnight.

Heat a stovetop grill pan.
Transfer the squid to a plate, ready to cook,
scraping off and reserving the excess marinade.

Pat the roasted peppers with paper towels to absorbe excess oil,
then slice into strips. Heat the reserved marinade from the squid
in a saute' pan and add the peppers, beans, remaining lemon juice,
and some seasoning. Saute' 3- 5 minutes, to heat thru. Set aside.

Place the squid ont eh grill pan, laying the scored pieces flat.
Cook until the squid turns opaque, about one minute on each side
for the scored pieces a little longer for the tentacles. Remove to a plate.
When cool enough to handle slice the squid body into strips
and cut tentacles in half (didn't need to cut the tentacles)

Stir in the sliced squid and chopped parsley through the warm peppers and beans.
Serve immediately.
I added more rosemary and thyme, I felt the parsley wasn't the right herb flavor for this.

squid and bean salad 076a

you're wondering about the 1,000 picture day off?

really wanna see em?

do ya?

here's only a few.
its as far as I got editing them.



the love portion of our day.


we are cheap entertainment





the dancing portion of our day
I did NOT step on his foot.


we laughed a lot.
we ALWAYS laugh a lot.

{Bad News Bears, yeh?}

I'll save the rest for another day.....livin large requires more than one posting!

: )


Hayley said...

Well, the charred pepper made for an excellent picture! The recipe looks delicious- so light and summery. I have a couple of Ramsay's books, but I rarely cook from them. And end up fiddling around with the ingredients anyway. My parents bought me Recipes from a Three Star Chef last year and it is a truly terrifying tome.

Rachelle @ "Mommy? I'm Hungry!" said...

Squid with the little things like that? *shivers* I can barely eat calamari. The dish looks great though!

and of course we want to see your pictures! Ok, some of them?

Wilde Poet said...

For anyone who thinks she is kidding about the 1000 photos... shes not.

I had the opportunity to see some of the preparations for this dish, lots of fun, and looks very tasty.

Kathleen (One Tree Past The Fence) said...

Ha okay pictures are up on here!.

You know Hayley I really liked it too!

I have made only one other Ramsay recipe...
hmmm I'll have to find the cook book you mentioned.

lol Rachelle! yeh the little "things" like that.

Joshy! Wanna rollerskate?

Wilde Poet said...

Rollerskate? I dunno... you feel like a trip to the emergency room?

The photos give a glimpse of the fun of livin large and having a lot of fun. Good times.

La Table De Nana said...

Oh...oh...oh.. you make me tear up.You do.
You have a lovely life of friends~Your photos stir emotions.. and .. Iwannagrowuptophotolikeyou.
What are the chances?

The squid looks yummy too..I saw Octopus on the web today and thought..I must try's photogenic:)

Kathleen (One Tree Past The Fence) said...

Oh Nana I wannagrowuptoadobelikeyou.

pffft your photos are already fantastic.

I cooked octopus some months ago, still sitting on those pics. I need to post them

It is very photogenic!

Becca said...

If that is what happens at 9:30 in the Am, I am so going to be there at the crack of early! Looks like a blast. :)

Kathleen (One Tree Past The Fence) said...

LOL Becca, c'mon now give us a little credit...

we didn't get started until 9:35.

Okay the squid got started early...we caught up eventually.

Anonymous said...

Me want the secret to beautiful food photography. :-) There must be some secrets right?.. right?

Kathleen (One Tree Past The Fence) said...

of course~! let me think about which one to share. : )

once in a blue moon... said...

oh this is soooooooo cute! to busy in paris to get by, i can't believe i almost missed this! it looks like a commercial for FUN! your pics are all great, pure smiles girlie!

Sara's Sweet Surprise said...

Food, friends and fun the makins for a wonderful time!
I've got a question...I would really like to purchase a new camera with a macro setting. Could you please give a few suggestions that won't break the bank. You can email me or leave a note on my post either at DB's or my home blog. I'd appreciate any help! I'm a novice when it comes to cameras.

Sweet wishes your DB sis,

We Are Never Full said...

i absolutely love that first picture. it looks black and white and then you see that little bit of red next to the stem.

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