Summer Vegetable Lasagna

Spelt lasagna noodles and roasted tomatoes ready to go!

Wondering what to do with a bumper crop of zucchini and tomatoes? Try this improvised version of a classic favorite. I am using whole spelt noodles (from VitaSpelt) to keep it really healthy and nutritious. Thinly slice the veggies you have, broil them, and layer them with the cooked pasta and whole cheese from pastured cows.  Rather than sticking to just my suggestions, use any summer vegetables that tempt you--  artichokes, spinach, chard (the leafy stuff you can saute, not roast, of course), carrots, parsnips, onions, whatever is in season and abundant near you will go just fine.

Instead of a heavy, slow-cooked tomato sauce,  roasted Roma tomatoes will keep this lasagna summery and fresh. For cheese, a classic combo of ricotta and mozzarella is always welcome, but don't be afraid of substituting chevre in the middle or provolone on top. Maybe there is fresh farmer cheese at the greenmarket. Maybe there is something else that strikes your fancy--sun-dried tomatoes, olives, or roasted peppers? Follow this basic formula, whichever you choose. Serve it with some simply dressed greens

Try using a few varieties of summer squash

Summer Vegetable Lasagna

3-3 1/2 lb Roma tomatoes
4 T+   extra-virgin olive oil
2 tsp garlic, minced
sea and freshly ground black pepper
1 pkg spelt lasagna noodles
2 lb assorted zucchini and summer squash
10-15 leaves fresh basil, washed
1 15 oz container pasture-raised ricotta
3 cups shredded provolone cheese


Preheat oven to broil. Put a big pot of lightly salted water on the stove to boil. Line a sheet pan with aluminum foil to prevent a nasty clean-up.

Slice the tomatoes into 1/3" thick slices and transfer them to the lined sheet pan. Add a tsp of the minced garlic and about 2 Tbsp olive oil. Season with salt and pepper and gently rub tomatoes with seasonings with clean hands until evenly distributed. Place under the broiler for about 20 minutes, until lightly browned.

Transfer tomatoes to a mixing bowl. Thinly slice summer squash the long way (1/4"-1/3" thick slices?).  Transfer to the pan that the tomatoes were in and season with the remaining oil and garlic, as well as sea salt and pepper. Broil these for 15-20 minutes, or until tender.  Let cool and switch oven to 350 F.

Cook pasta according to directions. While pasta cooks, prepare a 9"x13" lasagna pan. Lightly oil with extra-virgin olive oil.

Layer lasagna in baking dish beginning with a layer of tomatoes and basil leaves, then pasta, then summer squash, pasta, ricotta. Repeat pasta and veggies. Be sure to layer the tomatoes on thick in the middle, so lasagna is saucy and fresh at the same time.  Discard excess tomato juice in bowl (or use it in minestrone) Finish with some tomatoes, then top with shredded provolone.

Bake covered at 350 for 20 minutes, then uncover and bake for 10-15 minutes more.
Let rest 5 minutes and serve.

Brrrr. Haven't Seen the Sun (chokes) for Days.

Italian Treviso on the left, American Treviso on the right!

After much anticipation, followed by a bit of procrastination, I waited until the coldest weekend of the year thus far to research my first published article outside of my blog. It turned out great, thankfully, but Friday was certainly one frigid Brooklyn adventure.

As I hopped around Brooklyn on bus, train, and foot, seeking cozy spots for cold weather dinner and drinks, I saw some exciting and some not-so-exciting spots and feel like I may have uncovered some gems, as well as personally black-listed some holes.  I finished my day meeting friends for dinner and drinks in Bushwick, Brooklyn WAY off the beaten path at a hip little cabin-style joint called Northeast Kingdom.  It did make the article based on great ambiance and decent food, but mostly because of the nifty little salad that follows below.  Then, today, while 80% of this country was glued to football, I bravely ventured out in the 17 degree temperatures to hit Eataly, Mario Batali's new(ish)  Italian enclave which is a gorgeous and vibrant indoor marketplace with an Italian-style bustle. Adventurous, aren't I?  What a weekend!

Look at this stuff! Am I in Manhattan in January or Italy in June?

Eataly was certainly the highlight of it all, though it wasn't what I was writing about...I was just there for my own benefit, really.  From the moment I entered, Eataly wowed me with the bushels, baskets, and mounds of gorgeous produce displayed in a very European fashion. They had an exhausting assortment of fruits and squash, sun-dried tomatoes (both red and yellow), exotic citrus including citron and bergamot, and any continental specialty item you can dream of.  The Italian soda/juice department was just as tempting as the wine section.  The shapes and colors in the pasta aisles were astounding.  The cheese...the cheese...more varieties of fresh mozzarella than I can count on both hands...the cheese...

Egg Pasta

Just one of many tempting pastry cases.

I managed to maintain some level of decorum and only bought a few affordable items I know I will use in the near future.  The charcuterie, meat, and fish sections were tempting but I knew not to even start or I would leave with more than would be eaten at my house this week.  This place is seriously food paradise.  I spotted a huge gluten-free import section which is useful for some, tons of handmade sauces, pastas, desserts, and more.  In the manner of a real Italian marketplace, there were cases of teeny tiny beautiful desserts and pastries, not to take home, but to stand at one of the many counters and enjoy with a properly pulled espresso.

The crowds moved at an Italian pace, which strangely didn't make me nuts here.  Anywhere else, that would have evoked my classic New York 'sidewalk rage'.  Not here.  I moved leisurely with the crowd and was able to navigate my way just fine.  Even the crowded counters with people sucking mussels and sipping Montepulciano in the middle of the pathways only added to the truly European feel that Eataly provides.

There are also various restaurants, an Italian bakery, a gelateria which took all of my self control to bypass, and a serious Lavazza espresso presence as well as aisles of chocolates, jams, sauces, and condiments everywhere.

When I got home, all I wanted was a glass of wine and some simple, Italian-braised veggies to be eaten with leisure.  I had some basics and one killer cheese.  Isn't that what a simple Italian meal is all about?  What a glorious day of goodness!

While there, I was able to pick up a bag of sunchokes and some red endive, something I normally wouldn't even attempt to find.  In order to duplicate our best dish of Friday night, I needed them and they just came to me.  I am meant to duplicate this salad.

So...to return to Northeast Kingdom on Friday night, I wanted to mainly research the place and be able to write a good

Another day, another wheel of Parmigiano Reggi

blurb about it's coziness.  We met some friends there and ordered a small assortment of goodies.  It was all fine and fairly decent, but the shining star of this meal, everyone agreed upon.

Roasted Sunchoke and Roasted Red Pepper Salad with Fourme d'ambert dressing and Red Endive.

I know.  Get out of here.  Yes, that is what we ate and it was amazing.  Thank goodness Eataly provided me with those sunchokes and red endive.  It was indeed a salad meant to be at my table.  Here is my version of what we had.  If you have trouble finding the red endive, substitute regular green endive.  Texturally, you could substitute the sunchokes (aka Jeruselum artichokes) for fingerling potatoes, but flavor-wise the sunchokes are an integral ingredient.  Try to find them if you can.

Roasted Sunchoke and Roasted Red Pepper Salad 

with Fourme d'ambert Dressing and Red Endive

1/2 lb sunchokes/Jeruselum artichokes, well-scrubbed

2 medium red bell peppers

1 T+1T extra-virgin olive oil

sea salt and black pepper

1 t minced garlic

2 red endives, end trimmed off and leaves halved once into 2 square-ish pieces (halved the short way)

Dressing:

about 1/4 cup Fourme d'ambert cheese (or good gorgonzola if you can't find it)

1/2 t minced garlic

2 t fresh lemon juice

1 t honey

2 T white wine vinegar

2/3 cup extra-virgin olive oil

1/4 t sea salt

freshly ground black pepper

Preheat oven to 400 degrees.  Halve sunchokes the long way and transfer to a mixing bowl.  Rub with 1 T extra-virgin olive oil, garlic, and a bit of salt and pepper.   Transfer to a baking sheet and arrange on half of it.  Rub the red peppers with the other tablespoon of olive oil and arrange on the other half of the baking sheet.

Roast 30-40 minutes, until sunchokes are tender and red peppers are soft and skin's blister.  Transfer peppers to a mixing bowl while still hot and cover with plastic wrap, tightly.  Set aside for 20 minutes.  Let sunchokes cool and transfer to a mixing bowl.  Add prepped red endive.

Make dressing while waiting for peppers to finish resting by blending ingredients in food processor or blender.  Set dressing aside.

After about 20 minutes, peel skin from red peppers and de-seed.  Slice into long elegant strips about 1/4 inch wide.  Add to endive and sunchokes.  

Toss with dressing, starting with about half of it.  Add more to your personal taste and grind a bit of fresh black pepper on top.  Serve immediately.

'Chocolate by the Bald Man' and a Good Omelette

Max Brenner in NYC

Yesterday, I met a friend who was passing through the city for work at Max Brenner off of Union Square to say hello and catch a cup of coffee and some breakfast before me moved on with our own day's agendas.  I often pass by and wonder what the story is with a place whose subtitle is "Chocolate by the Bald Man" and it seemed it could be a great spot to meet a fellow adventurous foodie friend.  The fragrance of chocolate rolls out of the heavy wooden doors to the passers-by and the window displays are quirky.  Those things are enough to pique my curiosity but for some reason I had never gone in to check it out until yesterday.

A simple bowl of granola.

We walked in and were immediately enveloped in an invisible chocolate-scented cloud. Whoa.  We walked past big barrels of dark, milk, and white chocolate being mixed with a paddle.  There were brown pipes along the ceilings and walls and we wondered if there was actually chocolate flowing through them.  Probably not, but the effect was pure delight.  I commented at a point that I felt like I was in Willy Wonka's chocolate factory.  Everyone was friendly and the pastry case was filled with everything from chocolate and roasted marshmallow dessert pizzas to big plastic syringes filled with their own house-made chocolate ganache made to be injected directly into a choco-holic's mouth (only $3.95, by the way!)  There were cookbooks, souvenirs, and assorted chocolate novelties, as well as serious and straightforward chocolate wares.

A light breakfast complete with chocolate

The novelty was entertaining but, both of us ended up ordering more practical fare, a spinach and goat cheese omelette for me, a bowl of fruit, granola, and yogurt for my friend.  When the food arrived, alas, there was a well-sugared biscuit with a bowl of chocolate dipping ganache next to my omelette.  The granola was placed before my friend in a huge stemmed chalice-type thing, complete with shaved chocolate all over the top and accompanied by a sugared biscotti.  This place was a crack-up! 
The food turned out to be pretty good, not the best I've ever had, but totally passable and the coffee was good.  Prices were very reasonable.  The place is definitely a novelty in which groups would have fun and it would be great for entertaining friends and family who are visiting from out of town.  This chocolate fantasy was definitely a perk in my quiet January week.  There are also locations in Las Vegas and Philly if you are interested in checking those out. 

Spinach and Chevre Omelette a la Max Brenner

What is unique about this omelette is that the eggs and chopped spinach were incorporated together and filled with creamy, delicious chevre (as opposed to the spinach as part of the filling and plain eggs.). I thought it was a nice variation.  Here is how they did it if you are interested in trying it out!

2 large eggs
1 cup minced spinach leaves
salt and pepper to taste
2 T butter
3 T chevre

Whisk together the eggs, minced spinach, and salt and pepper.    Heat the butter in a non-stick pan and swirl pan to cover the bottom of the pan.  Pour egg mixture into pan and turn heat to medium-low. When egg is about halfway cooked, dot the chevre in the middle and fold the egg over.  Cover and cook 2-4 minutes, until eggs are cooked through and chevre is melty. 

(opt.) Serve with chocolate sauce and a biscuit for dipping...

Some Cuisine of the Catskills

"If I sit on the hearth by the fire and stare at them, maybe they will give me some attention."

 It's been a cold and snowy 2011 so far and I've already been wanting a much-needed vacation or maybe just a break from the snowy, snowy city. Last weekend, we had the pleasure of being invited to our friends' ski chalet in the Catskill mountains.  We drove the 2 1/2 hour trip during the second snowstorm of the new year knowing that once we arrived, it could snow all weekend and we wouldn't mind a bit.  We were about to spend the weekend with great friends, great food, frosty air, and open sky. 

Just some of  Sweet Sue's pancake menu

The chalet is adorable and comfortable, has a cozy fireplace, and even has an outdoor hot tub perfect for frigid snowy nights.  We enjoyed it almost as much as we enjoyed the company of the good friends we sat in it with (and their adorable dog, too, but he wasn't allowed in the hot tub).  It was a welcome three-day procrastination from getting back to the grind in NYC and gearing up for regular life again now that the holidays are over.  We ate and drank well the entire weekend, by both combining efforts at the chalet and hitting a few favorite local haunts that we love to visit when we are up that way.  Both restaurants can be found in a nearby town, Phoenicia, NY, a quaint and tiny town nestled in the mountains full of cute and hip spots and colorful locals.

One spot we love is a quirky combo of a place called The Sportsman's Alamo on one side (great California-style Mexican) and Brio's (homemade, fresh Italian) on the other side.  They are two restaurants that share a kitchen and allow you to order off either menu regardless of which side you have chosen to dine.  Friday night after we arrived and unpacked, we headed straight there.  My husband, Will, got his favorite menu item, which is incidentally the only thing he has ever gotten there.  His pepperoni, onion, and green pepper calzone with fresh mozzarella and ricotta is the only thing he even considers when coming. I enjoyed my chipotle shrimp with a huge serving of fresh sauteed spinach as much as I did the the Chilean Cabernet.  I was so immersed in my great meal, I can't tell you what our hosts got.  Probably something delicious. 

For our favorite Catskills breakfast spot we hit up Sweet Sue's Saturday morning, which has the most diverse and incredible pancake menu this side of the Hudson, as well as great coffee, outstanding house-baked breads and muffins, and just exceptional all-around brunch food. At our table, we had the biggest 1" thick pancakes I've ever seen.  They never cease to amaze me.  One order of blueberry and one order of chocolate chip for the boys.  Two Greek omelettes for the girls and assorted sausage--handmade turkey sausage (the size of a hamburger!), classic beef/pork, and veggie sausage, as well.  Bottomless cups of coffee rounded things out and we had to roll ourselves to the car.

The Porn Horns kicking back ready for another eating session.

Our hostess made two incredible lasagnas that night with a beautiful salad and we had flourless chocolate cake for dessert. On Sunday morning, she whipped up some lovely broccoli quiches without flinching, despite the fact that we were up late boozing in the hot tub.  We ate assorted appetizers the entire time including quinoa tabouli with whole wheat flatbread, spinach artichoke dip (you know the one), local Hudson Valley tomato-basil cheddar cheese, the hostess' own marinated antipasti, semolina bread with olive oil and balsamic, and plenty of wine.  I won't tell how much. Yep, we know how to do it.  Now for that New Year's scale-back on the gooey food and gluttony.

The chalet kitchen was up and running the whole time.

Below is my favorite part of our huge appetizer spread.  It was simple and delicious and my part-Italian hostess demonstrated delicious Italian simplicity by her choices of antipasti and pepper-marinating.  It is the way to go for a light and delicious appetizer selection.  

Hostess Antipasti Platter

1 6 oz jar roasted red peppers

1 clove garlic, finely minced

dash of dried oregano

dash of sea salt and freshly ground pepper

1 T+1/4 cup extra-virgin olive oil

1 cup oil-cured black olives

1 loaf really fresh Italian bread

1 t balsamic vinegar

Italian or Italian-inspired cheese (such as above mentioned 'Hudson valley-made tomato basil cheddar')

Drain the peppers and slice into thin strips or rings and transfer to a small bowl.  Add minced garlic, oregano, salt, pepper, and a tablespoon of good olive oil.  Toss together and let marinate.  Refrigerate if you are making this well in advance (and you should!  It gets better the longer it marinates.)

When you are getting ready to serve, warm the bread in a hot oven and set up the platter.  Combine the remaining 1/4 cup olive oil with the balsamic and a pinch of salt and pepper and put in a tiny dipping bowl.  Slice cheese into 1/4" thick squares or triangles, whatever makes sense for the cheese.  

Arrange cheese, olives, oil, sliced bread, and marinated roasted peppers on a platter.  It is simple to do and marvelous to taste. 

Creamy Asparagus Soup with Parmigiano Reggiano

If you are looking for a new ideas for asparagus, here is a great recipe for creamy asparagus soup.  The creaminess is the result of a puree, rather than a roux and heavy cream so it is light and healthy as well as tasty!  This is a great lunch or starter and freezes well if you don't get through all of it.  If you have zucchini or yellow squash lying around, dicing it and adding it in works really well, too.

 Creamy Asparagus Soup with Parmigiano Reggiano

¼ cup unsalted butter
1 onion, roughly chopped
2 cloves garlic, chopped
1 cup chopped celery
4 or 5 cups washed and roughly chopped asparagus (2 or 3 bundles)
2 cups peeled diced potato
2 T dried basil
1 t sea salt
Freshly ground white pepper to taste
6 cups vegetable broth
1 can cannellini beans, drained
1 cup crème fraiche or plain yogurt (creme fraiche is better!)
2 T freshly squeezed lemon juice


Melt butter in a large pot.  Add onion, garlic, celery, asparagus, potato, dried basil, and sea salt and pepper.

Cook until vegetables begin to soften and stir occasionally, 10-15 minutes.

Add broth and beans.  Bring to a boil, then lower heat and simmer 20-30 minutes.  Remove from heat and let cool a bit.

Add yogurt or crème fraiche.  Puree in batches until very smooth.  Taste and season with salt, pepper, and lemon juice.  Stir in freshly grated parmigiano reggiano just before serving. 

If you like to garnish, add a dot of creme fraiche to the top and maybe some pink peppercorns!

Roasted Artichoke Pesto Bruschetta with Creme Fraiche and Chives

Tissue Paper and Baby Sock Flowers for the Shower

Well, it was a fun-filled weekend with the warm weather and busy-ness of our trip to CT! We celebrated birthdays, had a baby shower for my lovely sis-in-law, celebrated Easter, and visited with an old friend. It was a blast and the shower was a success! We offered a homemade, seasonal hors d'oeuvres for guests to munch on arrival and it turned out great!

Featuring my favorite spring vegetable, the artichoke, I made it in advance and had no problem setting it up quickly. This would be a great snack, soup accompaniment, hors d'oeuvre, or potluck addition, so try it out and don't eat it all before the guests arrive!

Roasted Artichoke Pesto Bruschetta with Creme Fraiche and Chives

6 large artichokes (you can use frozen or canned, but I love them fresh!)
2 juicy lemons
sea salt
freshly ground black pepper
1/4 tsp finely minced garlic (for roasting), plus 1 large clove garlic (for blending into pesto)
extra-virgin olive oil

1/2 cup pine nuts
1/2 cup parmigiano reggiano, chopped into chunks or smallish pieces
1/2 tsp sea salt
1/4 cup extra-virgin olive oil
2 T freshly squeezed lemon juice
1/2 tsp dried oregano

1 fresh baguette, sliced into 1/3" thick slices
chives and creme fraiche for garnish



FOR THE PESTO:

Preheat oven to 375 degrees.

Cut 1/4 inch from the top of one artichoke, then slice away the tough leaves. Scoop the scary hairy stuff from the center and squeeze with lemon juice and a pinch of sea salt. Transfer them to a baking sheet. Continue with remaining artichokes. Be sure to do each artichoke individually and get lemon juice on it asap--they oxidize and turn a scary brownish color quickly.

When they are all prepped, add freshly ground black pepper, garlic, and a dash of extra-virgin olive oil. Rub together and distribute seasonings with clean hands and roast, uncovered, for 30-40 minutes, until browned and tender. Let cool for a few minutes while you toast the pine nuts, watching them closely.

Toast pine nuts for 5-10 minutes, until just fragrant and beginning to color.

Place artichokes in a food processor with large clove of garlic, toasted pine nuts, parmigiano reggiano, sea salt, lemon juice, and oregano. Blend until smooth. Mixture will have some texture, but just make sure garlic and artichokes are blended. Chill until 2 hours before serving, if you are making it ahead. Otherwise, serve slightly warm or room temp.

TO SERVE

Spread 1-2 Tbsp of pesto onto baguette slices. Dot each piece with 1/4 tsp creme fraiche and a little snip of chives.

Stilton: Britain's Historic Blue

Close-up of a cylinder of Stilton

Stilton, both a sharp creamy cheese and the name of a town in England, has, little by little, captured the attention of the whole world with it's piquant, moldy, creamy delightfulness. It is versatile and pairs great with wines, ales, fruits, veggies, and meats. Stilton is made in a somewhat chilly climate and so is a natural winter hibernation treat.

Like Champagne in France, the government of England oversees the use of the name Stilton so not just anyone can make a blue cheese and call it Stilton. It is an EU Protected Food Name and has its own certification trademark. In fact, the government has approved only six producers as Stilton cheese makers and it can only be produced in three counties.

The region around the town of Stilton has been producing what they call Stilton, but the actual cheese has changed and evolved over the last four centuries. As early as the late 17th century, there is documentation of this historic cheese's production and popularity. It is unclear if Stilton always had blue veins coming out from the center or was sometimes a white aged cheese (there is still such thing as 'white stilton' but it is not the traditional Stilton we are talking about). The cheese has evolved and today is guaranteed to be produced according to a legally binding recipe. It is also guaranteed to have been produced within the three government-approved counties: Derbyshire, Leicestershire, and Nottinghamshire.

Stilton cheese is one of winter's great pleasures. A loyal follower suggested I do a posting involving mulled wine, stilton, port/winter comfort foods. Stilton, to me, is a great starting point. Starting with the star of the show and choosing a "supporting cast" of wintry accompaniments is a guaranteed win for comforting snacks!

Pick up a nice piece of Stilton at a reputable cheese shop and head to the wine shop for a deep red, port, or even a malty ale. Pair with your favorite chutney, winter fruit, and bread and let the wind blow outside.



Some thoughts on Stilton:

On a cheeseboard, serve at room temperature to enjoy full flavor and texture (68 F, 20 C).

Like a true Brit, serve with Mango Chutney and Port.

Unlike many artisan cheese, Stilton freezes very well.

Stilton gets melty when warm and goes great with potatoes, meat, vegetables and crumbles great on salads.

Some accompaniments I like and suggest are fresh or dried figs, dates, quince jam, fig preserves, roasted kumquats, mango chutney, and apple-raisin chutney (try Stonewall Kitchen Farmhouse Chutney).

Beef Brisket Burger with Stilton, Chips, and Cornichons!

An informative site on the cheesemaking process, the producers, and some very English recipes:
http://www.stiltoncheese.com/

So whether or not you are snowed in, consider enjoying some stilton, bread, and wine this weekend. The winter won't last forever, even though sometimes it feels like it. There are only so many more weekends to enjoy these hearty, decadent eats before the sun reappears and we are out greenmarket-ing for salsa fresca ingredients.

Cheerio!

A New Year's Hors d'oeuvre Buffet

Let's start planning those New Year's menus, shall we?. If you are planning on having a small group or a big crowd, the easiest, and in my humble opinion, the tastiest way to go is the ever popular hors d'oeuvre buffet. Set them out, walk away, and have time to party at your own party. You may need to refresh some stuff or tidy up the buffet table now and then, but if you are entertaining for New Year's, this is the way to go.

Don't get intimidated by all the intricate homemade hors d'oeuvre recipes out there. Almost anything you can make entree-sized will surely be cuter and fancier if you make them small.

In planning a do-able menu, the key is to have one or two things that can be completed ahead of time, then offer a few easy stationary hors d'oeuvres such as a cheese platter with crackers and sliced baguette. If you want to do a few novelties such as homemade mini crab cakes, canapes, or other homemade hors d'oeuvre that needs last minute attention, then leave yourself time and counter space to do them by getting everything else in the oven or on the table before you deal with them.

If you aren't sure what to serve, don't over-think it. Do an online search for ideas or think of things you have had at other functions. Dig through old recipes and also go to Trader Joe's--they have amazing and inexpensive frozen hors d'oeuvres. You can buy pastry cups, cracker-type cups and/or filo cups and fill them with anything: cheese, sauteed onions, refried beans, tabouli...

Here are some ideas to inspire you.


Dips and Such (easy to make or even easier to buy and garnish)

Creamy Spinach and Artichoke Dip (served with rye bread triangles and Kettle Chips)
Hot Taco Dip (refried beans, cheese, salsa baked, then topped with lettuce and sliced olives and served with tortilla chips)
Hummus, Tabouli, and Pita Chips Platter (garnish with hot peppers and olives)
Tapenade (Roasted Pepper, Olive, Artichoke, or any served with endive)
Pesto (served with sliced baguette)
Baked Wonton Triangles with assorted Asian dipping sauces

Toothpick Hors d'ouvres:

grape tomato half and small chunk of fresh mozzarella
pitted olive and cucumber
sausage slice with a sauteed onion bit
aged cheddar and granny smith apple chunk
pickle slice and smoked gouda cube

Many, many foods are cute and tasty when served on a toothpick!

Finding some delicious frozen hors d'ouevres like spring rolls, brie en croute, baby quiches and tartletts, etc. are a great idea, but adding a homemade hors d'oeuvre or two will really make your hors d'oeuvre buffet memorable. They don't have to be hard, but usually just require some forethought. Here is where it becomes adorable to make regular food in small sizes. People love it and you will be very popular if you give it to them. Here are my current thoughts on the subject.

-mini cheeseburgers or homemade veggie burgers served on baby brioche rolls
-mini grilled cheese sandwiches
-appetizer kebabs (long skewers with just one bite of something at the end: chicken, shrimp, veg, serve with a dipping sauce)
-shrimp in a wonton (a shrimp uncurled on a toothpick, wrapped in a wonton and baked)
-fresh jalapeno poppers
-savory mini muffins (Cheddar Cornbread? Herb and Onion?)
-gourmet mini pizzas (buy the crust dough, make little ones and top them)

Arranging them on a pretty platter with a few purple kale leaves or some radicchio will make them look so elegant.

I always like an awesome cheese plate with one basic (cheddar or gouda?) and a few adventurous cheeses. Maybe a really stinky one like Humboldt Fog and a creamy goat like Bucheron. I also like serving a high quality Greek feta on it's own plate drizzled with olive oil and served with lemon wedges and black pepper.

I do love hors d'oeuvres. It's true. I could live on small bites of flavorful stuff. They're just so good! An hors d'oeuvre buffet is also a fantastic opportunity to try some new foods you wouldn't normally try. Have fun and fill martini glasses with shrimp or even make cucumber lollipops. Maybe put some flowers on the table and you will be set. Farewell to 2009!

Chile Rellenos

Want a fun and easy culinary project today? Here is Will's favorite thing to make. Last time he did them we took pictures. They are sooo delicious! Serve them with a salad because they are hefty.

Chile Rellenos

6 poblano peppers, lightly roasted (15 min at 450 degrees)
8 oz brick of Monterey Jack cheese, cut into slabs
Toothpicks
5 eggs, separated
¼ c unbleached white flour, plus some for dusting
Oil for frying
Sea salt

Directions:

Cut slits into peppers and scoop out seeds.
Stuff peppers with cheese and sew closed. Set aside.
Whip egg whites until stiff. Gently fold in yolks and flour.
Heat oil for frying and set up paper towels to drain.
Dust poblanos with flour, dip in batter, and fry one at a time until golden.

Serve with salsa.

Fresh Corn Polenta Cakes

I am on a polenta kick right now. It happens from time to time with me that I pick a food and just go with it. When I was little, about 8 or 9, I spent a whole summer eating sliced tomatoes--I was obsessed. Then, in high school I went on a peanut butter kick and ate peanut butter on everything.

Now my my obsessions are a little more subdued and individual foods aren't quite as exciting to me, but if I make something a few times for clients and it turns out really wonderful, sometimes I have to make it at home so I can stop thinking about it. Here is one of those recipes. I made this last week for a plated dinner party for 14 people and I'm making it today for a 17 year old vegetarian. Versatile, no?

Fresh Corn Polenta Cakes

1 onion, diced small
1 t minced garlic

2 cobs of corn, husked with kernals cut off

2 T butter
sea salt
freshly ground black pepper
3 cups vegetable stock
1 cup fine corn polenta
3 finely minced scallions
1 cup grated sharp cheddar


Lightly oil a cookie sheet with olive oil.

In a large pot, cook onion and garlic in butter, until onion softens, about 7 or 8 minutes. Season with salt and pepper. Add corn kernals and cook about 10 minutes, until they are cooked.

Add vegetable stock and bring to a boil. Slowly pour in polenta, whisking the whole time. Turn heat off and continue whisking until polenta is thick. Whisk in scallions and cheddar.

Using a rubber spatula, pour into oiled cookie sheet and smooth out. Using spatula, try to make a level surface and equal thickness throughout. Let cool.

When cooled a bit, cut into squares or cut out circles with a biscuit cutter.

You can warm them in the oven and serve with butter.
OR
Grill them and grill some veggies and serve them together.
OR
Lightly flour and pan fry them.
OR
Warm them in the oven and serve with marinara sauce and parmigiano reggiano.


Here is a cute idea--cut out shapes with cookie cutters and grill them! You could top these with creme fraiche and chives for fantastical appetizers!


I just love polenta.

Yes, There Really are Vegetarians in Texas!

Here is a seasonal, vegetarian dinner party menu that is absolutely delicious, as requested by Phil, a loyal follower. It's full of flavor and elegant enough to serve on the good dishes. This menu works as a "family-style" menu where everything is served in the middle of the table, but it is also a good menu for a plated dinner. The dishes are Mediterranean in structure, with a nod to Tex-Mex for Phil who lives in Dallas-Fort Worth and wants to entertain vegetarian friends.

The risotto is contained in the pepper which keeps things from getting too messy and everything is colorful enough that you don't have to do much garnishing. I have written this to feed a dinner party of 4-6 people with leftovers. Here is a photo I took of a gorgeous poblano at Blue Hill Farm.

Here are some photos to accompany the menu.

1st course
Roasted Tomatoes and Baby Spinach Salad
with Feta Cheese and Moroccan Olives




main course
Carrot and Basil Risotto-stuffed
Poblano Peppers
and
Roasted Spiced Butternut Squash




Dessert
Chocolate Ganache Cake with Whipped Cream



The Day Before

Bake cake

Roast poblano peppers

Roast tomatoes

Make risotto

Chop squash

The Day Of

Prep onions and olives for salad

Crumble feta

Roast butternut squash

Whip cream

Bring cake to room temperature

To Serve

Heat the oven to 375 degrees.

Heat stuffed peppers for an hour.

Warm squash about 25 minutes.

Warm tomatoes about 15 minutes.
Put together salad.

Chop basil just before serving peppers.

Turn oven off after entree is removed.

Let cool for a few minutes and put cake into oven as oven cools--by the time you are finished eating it will be slightly warmed.

Bon Appetit!

Roasted Tomatoes and Baby Spinach Salad with Feta Cheese and Moroccan Olives

about 2 lb plum tomatoes (approx. 15 tomatoes--sounds like a lot but they shrink)
4 T extra-virgin olive oil
1/2 t sea salt
freshly ground black pepper
2 t minced garlic
2 T white balsamic vinegar (Trader Joe's has it or use the dark kind if you can't find it)

1-5 0z. "clamshell" of baby spinach
1 c diced onion
1 lemon
a 7-8 oz chunk of good feta cheese (try to find a good sheep, goat, or blend of the two)
about 1 cup pitted and halved Moroccan olives (these are very salty, shiny, wrinkled, black olives--you can substitute kalamatas or use a mix of olives, if you prefer or can't find them)

Preheat oven to 400 degrees. Have a large mixing bowl ready for tomatoes. Line 2 baking sheets with foil or parchment paper.

Wash tomatoes and slice them into rounds about 1/2 inch thick, and transfer to mixing bowl. Add olive oil, salt, pepper, garlic, and vinegar. Toss together gently and distribute evenly onto baking sheets.

Roast for 30-35 minutes, tossing once about halfway through roasting. When they are fragrant, a little bit browned, and just beginning to break down, they are done.

If you are making this a day ahead, transfer to a container and store in the fridge, then warm slightly before serving. Set aside at room temperature if you are making just a few hours before.

To serve: Arrange baby spinach on individual serving plates or in a large salad bowl. Sprinkle diced onion over the spinach. Slice lemon into a few wedges and squeeze a little lemon juice over greens. Sprinkle olives on, then add still slightly warm roasted tomatoes on top of greens. Crumble feta and grind some black pepper on top.

Carrot and Basil Risotto-stuffed Poblano Peppers

6-8 poblano peppers ( try to find large ones, that aren't too folded in the center)

2 cans vegetable broth
2 Tbsp butter
1 medium red onion, finely chopped
6 medium carrots, grated
sea salt and black pepper
1 1/4 c arborio rice (or long-grain white rice if you can't find it)
1/2 c dry white wine
1/4 c grated parmigiano reggiano
4 cups fresh basil leaves, washed

Preheat oven to 400 degrees. Wash peppers and rub them with a bit of olive oil. Line the up on a baking sheet and bake for 20 minutes or so, uncovered. Watch them closely--you want them to be crisp enough to hold their shape, but not raw. Set aside to cool when they are done.

FOR THE RISOTTO:
In a saucepan, bring broth and 2 cups water to barely a simmer over medium.

In a large saucepan, melt 1 Tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1-2 minutes.

Add 2 cups hot broth, stirring constantly. You are essentially knocking the grains together in the broth to create the creamy sauce; keep simmering over medium-low, stirring, until mostly absorbed, 10-12 minutes. Continue process, adding a cup of broth at a time, stirring frequently, waiting until liquid is almost absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes.

Remove risotto from heat. Finely chop about half of the basil. Stir in parmigiano reggiano and basil. Let cool a bit.

Return to the cooled peppers. With a paring knife, carefully cut a 2"x 4.5-5" piece out along the length of each pepper, preferably on top. You want to be able to dig out the seeds and stuff it without tearing it. Try to rescue the piece you are cutting out and save it for garnish.

With a spoon, try to carefully scoop out the seeds of each. It's okay if you leave some behind. Carefully fill each pepper with slightly cooled risotto.

Top with the saved piece you cut out. If they didn't all make it, cut the remains into long strips and arrange them across the tops of the peppers instead.

If you are making this a day ahead, cover and chill until you are ready to heat them up.

To serve: Bake at 350 degrees, covered, for 30-35 minutes. Chop the remaining basil and sprinkle on top just before serving.

Roasted Spiced Butternut Squash

3 lb butternut squash
1/2 cup chopped onion
2 Tbsp extra-virgin olive oil
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp sea salt
freshly ground black pepper

Preheat oven to 375 degrees.

Peel butternut squash and scoop out the seeds and seed goo with a spoon. Cut into approximately 1"-1.5" chunks. Toss with remaining ingredients.

Roast for 45 minutes. Let cool and store in the fridge until ready to heat.

Chocolate Ganache Cake with Whipped Cream
from "Big City Cooking", by Matthew Kenney and Joan Schwartz

2 sticks/1/2 lb butter, cut into pieces, plus more for the pan
8 oz good-quality bittersweet or semisweet chocolate, coarsely chopped
4 eggs, separated
2/3 cup sugar
1/4 cup toasted almond flour, almond meal, or toasted ground almonds
1/2 tsp ground cinnamon
1/4 tsp salt
powdered sugar for dusting

1 1/2 cups heavy cream, chilled
2 Tbsp powdered sugar
1 tsp vanilla extract

Preheat the oven to 350 degrees.

Butter an 8 or 9-inch cake pan, and line the bottom with a round of parchment paper, buttering the parchment as well. If you don't have parchment, butter and flour the pan, knocking out the excess flour.

In a double boiler or a metal bowl set over a saucepan of simmering water, melt the chocolate and the butter, stirring until smooth. Set aside to cool slightly.

Using an electric mixer, beat the egg yolks with about half the sugar on medium-high speed until pale and thick, about 3 minutes. Fold the chocolate into the egg mixture and set aside.

Wash and dry the beaters. In a clean bowl, beat the egg whites until soft peaks begin to form. With the mixer running, gradually add the remaining sugar and continue beating until medium-firm peaks form, about 5 minutes. Fold the egg whites into the chocolate-yolk mixture in 3 additions.

Put the almond flour, cinnamon, and salt in a fine strainer held over the batter, and sift it into the batter, folding it in 3 additions.

Pour the batter into the prepared pan. Bake on the middle rack of the oven until a toothpick or knife inserted into the center comes out with only a few crumbs attached, 45-50 minutes.

When the cake has cooled completely, run a small knife around the pan sides to loosen it. Invert the cake onto a plate or cooling rack; then invert it again onto a serving plate. Dust with powdered sugar, if desired.

TO MAKE THE WHIPPED CREAM:

In an electric mixer on medium-high speed, beat the chilled cream until slightly thickened. Add the sugar and vanilla extract and beat until firm peaks begin to form; do not over beat.

TO SERVE:

Top each slice of cake with a dollop of whipped cream. The cake can be made 1 day ahead and stored at room temperature, covered with a dome or with parchment paper and then plastic wrap. It can be refrigerated for up to 2 days and then brought back to room temperature or gently reheated before serving. It is also good served chilled, but the texture will be firmer.

A VISIT TO DAN BARBER'S BLUE HILL FARM!

One of my favorite excursions this summer was the trip I took to Blue Hill Farm at Stone Barn Center near Tarrytown, NY with my friend, Deborah (one of the authors of "Grapes and Greens" food and wine blog) and her friend, Ilene. It's only about an hour north of New York City, but feels miles from the skyscrapers, noise, and traffic.

We had a blast spending the day poking around the huge, beautiful kitchen garden outside the restaurant near the outdoor dining space and strolling through the fields of organic, heirloom, and varietal produce. There were adorable hand-painted signs at the end of some rows and some of the most beautiful grape vines I have ever seen. There were rows upon rows of culinary crops in the field, being carefully tended by the friendly farm-hands. There were kitchen staff and prep cooks in white coats out picking what they needed to prep for that evening's dinner service. We even saw the famous owner and chef, Dan Barber, ride by on a cart wearing his white kitchen coat with his arms full of vegetables. Yes, this is a hands-on operation. When they say "farm-to-table", this place isn't joking.

Touring this working farm doesn't just involve some rows of veggies and greenhouses. They have heirloom variety pigs that were so cute I couldn't stand it. The pens had tons of space for the happy piggies to wallow and trot around. We saw a big family of piglets that frollicked like kittens, while their big waddling mama stared us down and chased them.

The farm also had goats, sheep, and a ton of gorgeous rust-brown heritage chickens! (Did I just call the chickens gorgeous?)

Unfortunately, we missed the farmer's market, which does not take place on Thursdays. We were a little disappointed, but the day was fantastic nonetheless.

If you are in the area and want to visit the farm, I would highly recommend it! If farming isn't your thing, but you enjoy fine foods, there are two Blue Hill restaurants that serve up beautiful, delicious, and, of course, seasonal nouveau American dishes. There is the location on the actual farm near Tarrytown and there is also one in Greenwich Village in New York City.

This farm to table stuff isn't just for hippies either--not even close. This is delicious, gourmet stuff. When I dined at the one in NYC, we sat next to Tyra Banks and just two weeks later President and Mrs. Obama went there on their New York City date night. Way to go Obama's (and you too, Tyra) for setting an example and helping improve our food system!

http://www.stonebarnscenter.org/
http://www.bluehillfarm.com/food/blue-hill-stone-barns

In honor of the excellent bruschetta lunch we had at the cafe, here is a similar recipe. Of course, they also used the sweetest baby zucchini, fresh off of the vine and chevre made on premises from their own goats, but do your best. I found greenmarket tomatoes and basil and used Trader Joe's chevre and baguette.

Red Tomato and Yellow Pepper Bruschetta with Chevre

extra-virgin olive oil (use your favorite fruity one!)
1 very large or 2 medium ripe summer tomatoes, diced very small
1 t minced garlic
1/2 cup yellow bell pepper, sliced thinly into 1" matchsticks
sea salt and black pepper

1 fresh multi-grain baguette
about 3 oz chevre (herbed or plain--I like herbed in this recipe)
1/2 c fresh basil leaves, washed and dried and cut into a chiffonade (stack the leaves, roll, and cut into very thin shreds)


In a saute pan, heat about 3 Tbsp olive oil until warm. Add tomatoes, garlic, and yellow pepper. Cook about 10 minutes, stirring a few times. Season to taste with sea salt and black pepper.

Place a wire strainer over a bowl and transfer tomato mixture. Drain here until you are ready to top the bread.

Heat oven to 450 degrees.

Cut baguette in half the long way, as if you were making a big sandwich.

With the whole thing still together, cut into approximately 3" pieces. You should get 12-14 similar pieces. Distribute them, open side up, on baking sheet.

Pour a bit of olive oil in a small bowl. Brush tops and bottoms of each piece of bread with a little olive oil and place back on sheet with cut side up. Bake 10 minutes, or until they just barely begin to toast. Watch them closely and remove them as soon as they are ready.

With a spoon, evenly distribute tomato-pepper mixture over the top of each piece and try to spread it out. Dot each piece with 2 or 3 half teaspoonsful of chevre.

Bake for another 10-12 minutes, or until the edges are toasting a little and chevre feels a little melty, if you touch it.

Remove from oven and top each piece with about 1 Tbsp of basil chiffonade. Bon Appetit!

Tomato, Basil and Asparagus Salad with Ricotta Salata

Awhile back, I found these beautiful golden sun-dried tomatoes at LifeThyme and have been dying to use them. When I opened the package, I found they were really moist, almost not completely sun-dried--a good thing that I had them in the fridge for the last few weeks. I had some basil and parsley to use up and picked up some great plum tomatoes on my way home. This turned out really nicely for a quick and easy meal.

I cooked some whole wheat rigatoni tossed with olive oil, lemon juice, and a ton of black pepper to eat with this. Will ate his with rosemary chicken.

If you have never used ricotta salata, don't let that deter you. It's a really mild sheep's cheese from Italy, a little dry and crumbly, and very light as far as cheeses go.

Tomato, Basil, and Asparagus Salad with Ricotta Salata

1 t finely minced garlic (or grated on the microplane--easiest way)
1 t dijon mustard
1 T honey
1/3 c freshly squeezed lemon juice
1/4 c white balsamic vinegar (dark is fine, too, but I like white on this salad)
sea salt and black pepper
1/2 c fruity extra -virgin olive oil

Combine all above ingredients in a small mixing bowl, except for olive oil. Once uniform, slowly whisk the oil in to emulsify. Set aside.

1 bundle of thin asparagus, sliced into 1 or 2 inch pieces (discarding the 2-3 inches off of the end)
4 large plum tomatoes, chopped

1 c moist sun-dried tomatoes(drain, if marinated, or soak in warm water then drain, if really dry)
1/2 c red onion, sliced into very thin half moons.
1/4 cup chopped parsley (opt. --you can just use a little more basil instead, if you want)
1/2 cup basil, chopped or chiffonade
about 8 oz ricotta salata cheese

Clamshell pack of mixed baby greens or baby arugula



Boil a small pot of salted water. Boil asparagus for 1 minute, drain and cool immediately (you can rinse under cold water or shock them in a bowl of ice water for a minute or so)

In a mixing bowl, combine asparagus with remaining ingredients (except for baby greens). Add dressing from above, to taste, and toss. I prefer using about half of it.

Let rest for 15-20 minutes to let flavors blend before serving. Serve on greens, maybe pop a few olives in there. . .if you like that sort of thing.

The dressing keeps in the fridge for a few weeks and is good on simple salads or as a marinade.