Search Results for '("C'

[S_Wirth]

Irish Soda Bread

This recipe tastes exactly like what Irish Soda bread should taste like. I prefer to toast the slices and make a nice flavored butter to go alongside-like orange marmalade butter or rasberry butter, but it is delicious plain. the recipe is from the Food Network show with the Hearty boys...YUM!

1/2 cup oatmeal (ground in food processor)
1 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins –can combine light an dark
1 tablespoon caraway seeds
3/4 cup buttermilk

Preheat the oven to 375 degrees F.

Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.

[S_Wirth]

Karen DeMasco's Cashew Brittle

The brittle is delectable - buttery and crispy-crunchy and sweet-salty all at once. The cashews are rich and yielding - far better than peanuts in this incarnation - and the shiny brittle snaps pleasingly. Try to stretch the brittle with the forks (as directed below) as much as you can, because that results in a thin, refined brittle that fairly shatters under your teeth. Thick is fine, too.

This is a very special brittle that was posted in the NY Times not too long ago. Karen DeMasco was a pastry chef at Craft restaurant in New York

Cashew Brittle

Makes 3.5 pounds

4 cups sugar
1 cup (2 sticks) unsalted butter
2/3 cup light corn syrup
1 1/4 cups water
1 teaspoon baking soda
3 tablespoons kosher salt
1 1/2 pounds salted, roasted cashews

1. Line two baking sheets with lightly buttered parchment paper or lightly coat the sheets with cooking spray. Do not use wax paper or plastic wrap.
2. Combine sugar, butter, corn syrup, and water in a large saucepan and stir together. Cook over moderately high heat, stirring occasionally, until the caramel turns a medium-golden color, about 10 minutes. Remove from the heat. Carefully whisk in the baking soda and then the salt. The mixture will rise and bubble. Using a wooden or metal spoon, stir in the nuts, then immediately pour the brittle onto the prepared cookie sheets, using the back of the spoon to spread the brittle out. Allow the brittle to cool for a few minutes, then, using the sides of two forks, pull and stretch the edges of the brittle to create a thinner candy, about 3/8-inch thick.
3. Once brittle is completely cool, break it into bite-sized pieces using the back of a knife or your hands. The brittle can be stored at room temperature, in an airtight container, for up to two weeks

[S_Wirth]

Lemon Biscotti

I LOVE, LOVE, LOVE biscotti, so when I came across this special recipe from Gerald Gass with Jacqueline Mallorca from The Olive Harvest Cookbook I was thrilled-it is delicious and would make a great gift too.

Ingredients

for the lemon vodka
3 organic lemons
1 almost full bottle good-quality vodka
NOTE: YOU CAN USE A GOOD LEMON VODKA LIKE GREY GOOSE INSTEAD OF MAKING YOUR OWN

for the biscotti
1 1/2 cups unbleached all-purpose flour
1 1/2 cups yellow cornmeal
1/4 teaspoon baking powder
1/4 teaspoon sea sale or kosher salt
1/2 cup unsalted butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon grated lemon zest
1/4 teaspoon pure lemon oil such as Boyajian brand
1/4 cup Lemon Vodka

Make the lemon vodka

1. Using a vegetable peeler and working in a spiral from one end to the other (a few breaks won't matter, but try to remove as little of the white pith as possible), remove the zest from 3 organic lemons. Poke the strips into an almost-full bottle of good-quality vodka (the zest will displace some of the vodka so you cannot start with a full one). Cap the bottle and leave it in a dark place for 3 to 4 weeks before using.

Make the biscotti

1. Sift together the flour, cornmeal, baking powder, and salt into a medium-sized bowl. In a large bowl, using a hand mixer at high speed, cream together the butter and sugar until light in color, about 2 minutes. Add the egg yolks one at a time, mixing well after each addition. Mix in the lemon zest, lemon oil, and vodka. Using a wooden spoon or the hand mixer at low speed, add the sifted dry ingredients, mixing well. Cover the dough with plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (175°C). Butter a baking sheet and dust it lightly with cornmeal, or line it with a silicone baking sheet.
3. Divide the dough in half. Using your hands and working on a lightly floured surface, form each half into a log 9 inches long by 1 1/4 inches in diameter. Place the logs on the prepared baking sheet, spacing them well apart (they will spread during baking). Bake the logs for 30 minutes. They will be very pale in color.
4. Remove the baking sheet from the oven, and reduce the oven heat to 300°F (150°C). When the logs are cool enough to handle, transfer them to a cutting board and cut on the diagonal into slices 1/2 inch thick. Place the slices cut side down on the baking sheet.
5. Return the baking sheet to the oven and bake the cookies for 15 minutes. Turn them over and continue baking until lightly browned, about 10 minutes longer. Transfer the cookies to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 1 week.

• This topic was modified 9 years, 10 months ago by S_Wirth.

[S_Wirth]

Liquor Soaked Lady Fingers

In this recipe there is rum, dark chocolate and pistachios but feel free to use your favorite kind of liquor, chocolate and nuts; the possibilities are endless.

1. 4 Store Bought Ladyfingers/Savoiardi
2. 1.5 oz Rum/Spiced Rum/Brandy/Orange Liqueur/Kirsch (Or your favorite booze)+ 1/2 Oz water
3. 1 Cup Semi Sweet Chocolate/Bitter Sweet Chocolate Chips/Dark Chocolate
4. 1 Tablespoon Oil
5. Pistachios/Hazelnuts (or your favorite nut), coarsely chopped and lightly toasted
6. Parchment paper
7. Pastry Brush

Preparation:

Melt the chocolate & oil in a bowl. Heat it in the microwave or a double boiler over the stove. Stir it in to a smooth paste like consistency with no lumps. Set aside.

Combine rum and water.

Dip a ladyfinger/savoiardi in the rum + water mix (dip it just enough to have it soaked; do not leave the savoiardi in the liquid for long, it will get mushy and fall apart) and carefully place it on the parchment paper. Repeat this with all the ladyfinger/savoiardi.

Carefully brush on the melted chocolate on top and the sides of the soaked ladyfingers/savoiardi. It should be a fairly thick layer, for it needs to be stiff when chilled. The inside is still going to stay soaked and soft.

Chill in the refrigerator till the chocolate coating hardens. Take them out of the refrigerator; turn them over and repeat the above process of coating them with the melted chocolate. Make sure all of the cookie is covered; sprinkle the toasted nuts on the top and put it back in the refrigerator again. Chill till the chocolate coat hardens.

[S_Wirth]

Matzoh toffee - AKA Matzoh Crack

Based on a recipe from Marcy Goldman, of Betterbaking.com, it's relatively easy. You have to watch the caramel so it doesn't burn, (and so it doesn't burn you!) but the recipe only has a few steps and can be put together in about 20 minutes + cooling time. There's no special equipment, and no watching thermometers.

Chocolate Caramel Matzo Crunch aka Matzo Crack

Makes about 30 pieces of candy

4 to 5 pieces of matzo*
1 cup firmly packed dark brown sugar
1 cup (2 sticks) unsalted butter
1 cup chopped bittersweet chocolate, or semi-sweet chocolate chips

Toppings, as desired

Preheat the oven to 375 degrees Fahrenheit, and line a baking sheet with aluminum foil and/or parchment paper.

Place the matzo in one layer on the baking sheet, breaking it when necessary to fill the pan completely. Set aside.

In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.

Put the pan in the oven, then immediately turn the heat down to 350 degrees. Bake for 15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325. (While it is cooking, resist all urges to scrape the pan with extra pieces of matzo. You will burn yourself. Trust us.)

After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula.

You can leave it just as is, enjoying the simplicity. Or add your favorite toppings while the chocolate is still melted.

Let cool completely, then break into smaller pieces and store in an airtight container. Rumor has it that this will last a week stored properly, but well, we've never had it last long enough to test out the theory.

[S_Wirth]

Miracle Caramel Pecan Bars

These are delicious and couldn't be easier to assemble. Additionally they freeze really well too which is a bonus when you need a dessert and don't have the time to whip one up.

½ cup of butter, melted
1 package of yellow cake mix
2 8 oz packages cream cheese, softened
1 cup packed brown sugar
½ cup chopped pecans

Preheat the oven to 350 degrees. For crust, in a bowl use a fort to stir together the melted butter and dry cake mix. Press crust mixture into the bottom of a 13 x 9 x 2 inch baking dish.

Use a mixer to beat together cream cheese and brown sugar. Stir in pecans and spread cream cheese mixture over crust.

Bake for 20 minutes or until bars are a golden brown color

Note: This can be frozen (well wrapped) for up to 2 months

[S_Wirth]

Mocha Toffee Bars

These are really good!!! Adapted from Gourmet magazine's favorite cookies.

1 c. unsalted butter, softened
1 c. brown sugar, packed
1 lg. egg yolk
1-1/2 tsp. vanilla
3 T instant espresso powder dissolved in 2 T boiling water
1/2 tsp. salt
2 c. all purpose flour
8 oz. semisweet chocolate, melted
3/4 c. salted roasted cashews, chopped

Preheat oven to 350 degrees F.

Cream butter and brown sugar in the bowl of a standing mixer until light and fluffy. Add the egg yolk, vanilla, and mix before adding the espresso mixture a little at a time, mixing well before adding more.

Add the salt and flour slowly with the machine on low until everything is well mixed.

Line a jelly roll pan (15" x 10") with parchment and spread batter evenly across the surface. Bake in the center of the oven for 15 minutes or until the edges begin to pull away from the sides of the pan.

While the cookie batter is baking, melt the chocolate in a double boiler, making sure the upper pan does not touch the surface of the simmering water.

Remove the baked layer from the oven and spread the melted chocolate over the surface. Sprinkle nuts over evenly. Cool on a baking rack before cutting it into even squares. Then cover with plastic wrap and chill until chocolate is firm.

Read more: http://sassandveracity.com/2008/12/01/mocha-toffee-bars/#more-54#ixzz0Z8...

I used pecans instead of cashews and bittersweet chocolate instead of semisweet.

Instant espresso can often be found in your grocery store. Medaglia D'Oro is the brand I used. It comes in a 2 oz. jar. It's one of those things I keep around for occasions like this.

For those of you who prefer not to drink coffee, I can say that the coffee isn't the predominant flavor in these — the chocolate is. The cookie is crisp, and has a semi sharp taste, almost like strong caramel, and the chocolate tempers that. The flavors work nicely together.

Once the chocolate is set, the cookies can be placed in paper cups, then in a box, or stacked carefully and wrapped in cellophane for gift giving.

Read more: http://sassandveracity.com/2008/12/01/mocha-toffee-bars/#more-54#ixzz0Z8...

[S_Wirth]

Peanut Butter Ganache Cookies

This is a recipe that's fairly easy to make from Marion Burros and you will just love them. They're incredible luxuriousness, comfort, and sinfulness all rolled into one. I like peanut butter and I like really good chocolate—these flavors are meant to go together.

And the fun is in the size of these cookies: one is the entire dessert plus. They're very dangerous in your house unless you have enormous willpower.

They also freeze very well-but wrap them well beforehand.

Ingredients

1 cup plus 2 tablespoons smooth natural peanut butter
2 sticks unsalted butter, softened
1 1/2 cups minus
1 tablespoon sugar, plus additional sugar for sprinkling
2 large eggs
1 teaspoon pure vanilla extract
2 1/3 cups unbleached all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
6 ounces dry-roasted unsalted peanuts

Ganache

1 pound bittersweet chocolate
1 pint heavy cream

To Make the cookies

1. Place racks near the middle of the oven. Preheat the oven to 350°F (175°C).

2. Using an electric mixer, cream together the peanut butter and butter. Add the 1 1/2 cups minus 1 tablespoon sugar and cream for 20 seconds on medium speed. Scrape the bowl and mix 30 seconds more. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Sift together the flour, baking soda, and salt and add the flour mixture all at once. Mix until the flour is incorporated and stir in the peanuts.

3. Scoop the dough, about 1/4 cup for each, onto ungreased baking sheets; there should be no more than nine cookies per sheet. You will need three sheets. Press down lightly with a large fork in two directions to make a cross, flattening the dough slightly. Sprinkle each cookie with 1/2 teaspoon sugar.

Bake for 7 to 9 minutes.

4. Remove from the oven and cool on the baking sheets. The cookies will be very soft, but as they cool they will firm up somewhat, though they will still be soft. Remove the cookies and let cool.

Make the ganache

1. Break up the chocolate into small pieces and process in a food processor until it is very fine.
2. Heat the cream to the boiling point. With the food processor on, pour the hot cream through the feed tube and process only until well blended. Remove to another bowl and cool. Refrigerate only long enough so that the ganache can be spread thickly between two cookies. Spread equally on 12 cookies; top with the remaining cookies.
3. Put in a cool place, covered, for several hours or overnight. The ganache will seep into the cookies and keep them soft.

HELP NOTE: The ganache can also be made ahead and refrigerated, tightly covered. It will keep several days. To use, heat the container of ganache in a bowl of warm water.

[S_Wirth]

Ratatouille

This is a traditional french dish that is very versatile. feel free to be creative with season vegetables.

• 2 medium sized zucchinis (11 oz)
• 2 small eggplants (11 oz)
• 2 shallots
• 3 garlic cloves
• 1 lb + 2 to 4 oz tomatoes
• 1/2 yellow pepper
• 1/2 red pepper
• 1 Tbsp tarragon, chopped
• 1 Tbsp parsley, chopped
• 1 bay leaf
• 1 tsp fine sugar
• Olive oil
• Salt and pepper

Chop all vegetables in small cubes.

• Chop the garlic and shallots thinly.

• Heat 2 Tbsp olive oil in a thick-bottomed pot (Le Creuset style).

• Add the zucchinis and eggplants and cook for 5 mns until softer. Set aside.

• Heat 2 more Tbsp olive oil and then add the garlic, peppers and shallots. Cook for 3 to 4 mns, until softer.

• Add the tomatoes and mix well. Cook for 5 mns before adding the zucchinis and eggplants again.

• Season with salt and pepper.

• Add the chopped herbs, the bay leaf and the tsp of sugar, and cook uncovered on low heat for 1 hour.

Note: I usually sprinkle coarse salt on the eggplants placed in a sieve, and let them on the side like this for 30 mns minimum. It helps with their cooking. In French, this technique is called dégorger les légumes. (légume = vegetable)

[S_Wirth]

Root Beer Cake

Oh Boy is this cake good and very moist. I can be done in a bundt pan or 8" round cake pans. You can't really taste the root beer, it just gives it a little something special but you can't really figure it out unless you know!!!

Root Beer Bundt Cake
from Baked: New Frontiers in Baking

For the bundt cake:

2 cups root beer (not diet)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all purpose flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs

Preheat the oven to 350F. Spray a 10-inch bundt pan with nonstick spray, or butter and flour it.

In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.

In a large bowl, whisk the flour, baking soda, and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy—do not overbeat, as it could cause the cake to be tough.

Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small knife (or toothpick) comes out clean.

Transfer the cake to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Root Beer Fudge Frosting

2 oz dark chocolate, melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 tsp salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar

Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth. (Note: I do not have a food processor so I just used an hand mixer which worked fine.)

Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer.

Let the frosting set before serving. Serve with ice cream on the side (I recommend Vanilla).

[S_Wirth]

Spencer Christian's Rum Balls

A family favorite for the holidays from Good Morning America's former Weather caster. I have also modified his recipe and added vanilla flavored light rum or coconut light rum for the summer and for the Christmas holiday season I have used the Meyer's Dark Rum, so this isn't just a seasonal or holiday treat. I use Ghiradelli powdered cocoa (unsweetened).

Ingredients

2 tbsps. cocoa
1 c. powdered sugar
1/4 c. rum
2 tbsps. light corn syrup
2 1/2 c. vanilla wafers, crushed
1 c. chopped pecans
powdered sugar

Sift together cocoa and powdered sugar. Combine and stir rum with light corn syrup. Add and mix vanilla wafers and chopped pecans.

Roll ingredients together into balls.

Dip each ball into powdered sugar, or put them in a plastic bag and shake them in the sugar.

Makes 25 rum balls

[S_Wirth]

Salted Cocoa Roasted Hazelnuts

Here is an interesting conconction from the book the Essence of Chocolate, sweet and salty, that would make nice gifts around the holidays or as a sweet party nibble.

3 cups nuts ( a mixture of hazelnuts, pecan halves and walnut halves would be best)
8 Tablespoons unsalted butter, cut into chunks
2 large egg whites
1 cup sugar
1 Tablespoon cocoa
1 teaspoon kosher salt

Preheat oven to 325 degrees F. Place a rack in the center. Spread nuts out on a half sheet pan (17x12x1-inch) or a 9x13-inch baking pan works in a pinch. Toast nuts for 10 minutes. Remove from the sheet pan and set aside. Note: If your hazelnuts still have skins like mine, the may loosen and begin to peel. Just go through the nuts with your hands and loosen and remove any peels that might be ready to come off. I left a lot of mine with skins on.. no biggie!

Scatter the butter pieces over sheet pan and place in the oven to melt. This should only take a few minutes. Remove the pan as soon as the butter is melted.

Now, in the bowl of a stand mixer fitted with a whisk attachment, beat egg whites. When the whites just start to hold their shape, gradually add the sugar and continue to whisk on medium-high for two minutes. The mixture will be sticky and shiny, but may be a bit thinner than meringue.

Sift the cocoa over the top of the beaten eggs and fold in. Pour the chocolate mixture over the toasted nuts and fold in.

Spoon the coated nuts on top of the butter on the baking sheep. Spread out into an even layer. Not all of the butter may be covered by nuts, that's ok!

Bake nuts for 10 minutes. Remove from the oven and quickly stir a bit. Return to the oven for 10 minutes, remove and stir once again. The meringue will look like it's drying out a bit. This is when you add the salt. Sprinkle it on top of the meringue and nuts. Return to the oven for a final 10 minutes, remove and give it one final stir, breaking the nuts up a bit as you stir them.

When done, the butter should be absorbed and the nuts and coating crisp. Let cool completely before handling. Store in an airtight container for up to 1 week.

[S_Wirth]

Spiced Apple Drop Cookies

These are great soft cookies with a frosting that can be drizzled or fully frosted (swirled) on top. From EAT Magazine-fall 2006

I was told that these are so good that they do not even need the frosting but it just lends a bit more depth to the final product.

Prep time-20 minutes, Bake-10 minutes per batch, cool-1 minute per batch

Ingredients:

½ cup butter, softened
2/3 cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg
¼ cup apple juice or apple cider
2 ¼ cups all purpose flour
1 cup finely chopped apple, peeled if desired
1 cup chopped walnuts (optional)

Apple frosting:

In a medium mixing bowl, beat 4 cups of powdered sugar, ¼ cup softened butter, 1 teaspoon vanilla, and 4 to 5 tablespoons of apple juice to make the frosting. When cookies have completely cooled you can drizzle this on or frost entirely.

Note: I used 3 cups of powdered sugar for the frosting and it was great.

Directions

Preheat over to 375 degrees F. Lightly grease cookie sheets or use parchment paper or silpat liner. In a bowl, beat butter with an electric mixer for 30 seconds.

Add the granulated sugar, brown sugar, cinnamon, baking soda, nutmeg and cloves. Beat until combined. Beat in the egg and apple juice until combined. Beat in as much flour as you can with the mixer. Stir in the remaining flour, chopped apple and walnuts.

Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for aprox 1 minute.

Transfer cookies to wire racks to cool. Spread with apple frosting (recipe above).

Makes approximately 40 cookies small cookies or 20 large.

[S_Wirth]

Sweet and Spicy Pretzel and Nut Mix

Here's a great recipe for David Liebovitz’s Spiced Glazed Nuts and Pretzel Mix-Makes about 4 cups.

Glazing the nuts with spices and adding a touch of sweetness, makes this the perfect nibble before dinner with an aperitif. I melt the butter in a large bowl, so I can do all the mixing in that bowl, making one less thing for me to wash as well.

Note that the salt is added after the nuts are stirred, so it doesn't dissolve. And be sure to use coarse salt, which has an appealing, crunchy texture and more delicate flavor than ordinary table salt.

**Omit the salt if you are using salted nuts and salted pretzels.

2 cups mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
1 tablespoon unsalted butter, melted
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper
1 1/2 tablespoons maple syrup
1 1/2 teaspoons coarse or kosher salt
2 cups small pretzel twists

1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
Add the salt, warm nuts, pretzels, and stir until the nuts and pretzels are completely coated.
3. Spread the mixture back on the baking sheet and return to the oven for 12 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.

Once cool, this mixture can be stored in an airtight container for up to a week.

[S_Wirth]

Tagliatelle with Leeks and Shrimp

This is a very good pasta dish. Quick, easy and elegant. Nice blend of flavors
approx 4 servings

4 tablespoons
olive oil, divided-see below
1 pound medium cleaned shrimp,
2 large leeks
2 TBS kosher or reg salt
1 TBS minced shallot
2 TBS butter (optional)
1 cup chicken broth (college Inn)
1 pound Tagliatelle or other pasta
1/3 cup Romano or parmesan cheese
Salt and pepper taste

In sauté pan, heat 2 tablespoons of the olive oil and quickly sear shrimp for 2 minutes ( 1 minute each side). Set aside.

Trim leeks and discard top 1/3 of tough green portion. Slice remainder into 1/2-inch-thick rounds and rinse in several changes of cold water to remove all soil and grit. Drain well and pat dry.

Bring water to a boil with the 2 tablespoons of salt.

In saute pan, heat remaining olive oil, add leeks and saute over medium heat, until leeks are softened, about 5 minutes. Add shallot and cook, stirring 1 minute. Add butter and chicken broth and simmer gently for 3 minutes. Add shrimp and simmer an additional minute. Remove pan from heat and put in serving bowl you plan to use. Add salt and pepper to taste.

Add dried pasta to boiling water, stirring with a wooden spoon. If pasta is fresh, it will be done as soon as water returns to a boil. Otherwise, boil for 2 minutes, then turn off heat and let sit for remaining cooking time as specified on package.

Drain pasta well and then add it to shrimp/leek sauce and toss to coat pasta.

Add cheese to your taste.

NOTE: Shrimp cook fast and are delicate, so be careful not to overcook in pan. The heat from the pasta and the initial cooking time is enough to cook them thoroughly.