Whipping Up Some Goodness w/ KitchenAid: Mixed Olive Tapenade & Parsley Toasted Nut Pesto

Parsley Pesto and Olive Tapenade
Parsley Pesto and Olive Tapenade

There’s something exciting about getting a new, shiny toy that makes you feel like a kid again. There’s something even more exciting about making something super delicious with that new toy and sharing it with the world. In this case, it’s my new KitchenAid 13-cup Food Processor – a powerhouse culinary machine that demystifies and simplifies big, scary food processors into a joyful thing, and makes slicing, dicing and pureeing the easiest thing ever. Not to say that all my knife skills I learned in culinary school have gone to waste, but this certainly makes my life easier, especially when I have a lot of ingredients to prepare and want perfectly blended, sliced and diced food in an instant.That “something super delicious” I decided to make is some dee-lish Mediterranean-inspired recipes – a Mixed Olive Tapenade and a Parsley & Pistachio-Walnut-Cashew Pesto, which turned out pretty impressive, if I must say so myself.

KitchenAid 13-Cup
KitchenAid 13-Cup

The machine comes with two different metal chopping blades (1 multi-purpose and 1 mini-blade with a bowl insert), a dough blade and a shredding disc and a slicing disc. I used the multi-purpose blade to chop the herbs and olives, and then slowly streamed in the liquids to the dry spices and herb ingredients to whip up some delicious goodness. This machine is so awesome that you can really just throw all the ingredients in the mixing bowl all at once, and the best part about it is that you can adjust the thinness and thickness of your slices (for slicing veggies) with one slide of a button on the front so you don’t have to keep changing the blades every time you need a different-sized slice. (Which also means less cleanup time for  me – bonus!). It also has a 3-in-1 Ultra Wide mouth feed so you can fit sliced or whole ingredients through it depending on what you’re making.

I hope you’ll enjoy these delicious dip recipes I’ve created – serve them with some cut up fresh veggies, crackers, pita bread, crostini or whatever you feel like using to dip into them with. The pesto is also delicious as a pasta sauce or as a topping for grilled or baked fish and chicken, or as a garnish on minestrone or vegetable soups. You can substitute basil for the parsley and pine nuts for the mixed toasted nuts in the recipe below for a traditional Basil Pesto, or try using Artichokes and Walnuts, Peppers and Cashews…get creative! And if you haven’t tried making your own tapenade and pestos at home, you’ll love how easy they are to make with this fun, easy machine (and you’ll never buy store-bought stuff again!) Oh, and stay tuned for my next recipe for Baked Falafel with Roasted Garlic Lemon Hummus and Tahini Salad! The possibilities are endless with this cool toy – my new best friend.

Mixed Olive Tapenade
Mixed Olive Tapenade

Mixed Olive Tapenade

½ c Kalamata olives
2/3 c oil-cured black Italian olives, pitted
2 tsp capers, drained
3 scallions, trimmed and chopped
2 medium cloves garlic, peeled
¼ c extra-virgin olive oil
Juice of ½ lemon
1/3 c flat-leaf Italian parsley leaves
1 tsp fresh ground black pepper (more or less to taste)

Combine all of the ingredients in a food processor with a metal fitting blade and puree into a medium-fine paste. Mix the ingredients in the bowl with a spatula and sprinkle some fresh black pepper in and puree on low for another minute or so.

Pureed Olive Ingredients

Scoop out the olive tapenade into a serving bowl and garnish with additional chopped parsley. Serve with crackers, breadsticks, veggies for dipping or spread the tapenade on toasted Italian bread (1/2 inch slices) for crostini.

Makes about 2 cups.

Parsley & Toasted Nut Pesto
Parsley & Toasted Nut Pesto

Parsley & Toasted Nut Pesto

1 c pistachios, walnuts and cashews, toasted
2 c flat-leaf Italian parsley (leaves only, no stems)
3/4 c Parmesan cheese, shredded
2 garlic cloves
½ tsp fine sea salt
1 c extra-virgin olive oil
2 tbsp fresh lemon juice, plus 2 tsp grated lemon zest

Heat a medium saute pan over medium-low heat. Toast the nuts in the pan until golden brown, about 3-5 minutes. (You can also toast them in a 350 degree oven on a baking sheet for about 5-10 mins).

Parsley & Toasted Nuts Pesto Ingredients

Place parsley, toasted nuts, cheese, garlic and salt in the food processor bowl with a metal blade fitting, and pulse into a medium-fine texture.

In a small mixing bowl, add olive oil, lemon juice and zest and combine.

Pureed Parsley & Mixed Nuts

Slowly steam in the oil and lemon mixture to the parsley and nut mixture through the top opening of the food processor, pulsing every few seconds to combine ingredients.

Serve over pasta, as a dip with crackers or breadsticks, or as a garnish to vegetable or cream-based soups.

Makes about 2 cups.

KitchenAid 13-Cup Food Processor

Check out KitchenAid’s website for more of their awesome culinary tools

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Spicy Seafood Risotto w/ Shrimp + Steamed Mussels

Seafood Risotto
Seafood Risotto

In the spirit of Mardi Gras, I was in the mood to make something spicy with seafood and rice and thought I would do something different than make the typical Jambalaya or Shrimp Etoufee dish. In one of my Italian Cooking classes at The Institute of Culinary Education, we made a Spicy Shrimp Risotto which is a typical Italian-style rice dish. Delicious as it is, I wanted to make it with a twist, by adding some Creole seasoning, lemon, red pepper and mussels steamed in white wine to the recipe. It’s super creamy and flavorful, and takes a little bit of time and patience to make. But one taste of the savory shrimp mixed with mussels, lemon and wine with a spicy kick of Creole makes it all worth the effort.

The mussels take about 10-15 minutes to make, so you’ll want to get started on these when you have about 10-15 minutes left to cook the rice in the broth (or you can make them ahead of time and keep them on the burner on low to keep them warm so you can add the mussels to the risotto at the end). If you want to just eat the Shrimp Risotto with the Mussels in wine sauce on the side, you can do that too! Just add some crusty bread, a green salad and a glass of white wine and you’ve got yourself a big, fat, happy meal to celebrate Mardi Gras. Enjoy =)

Spicy Seafood Risotto w/ Shrimp and Steamed Mussels

Shell and devein the shrimp (reserve the shells). Cut each shrimp into thirds. In a medium saucepan, melt the butter over medium-high heat. Add the shrimp and cook until pink 1 to 2 minutes. Transfer to a small bowl and reserve.

In a medium saute pan, heat 1 tablespoon of oil over medium heat. Add half of the garlic and the shrimp shells and saute until the garlic is fragrant and the shells turn pink, about 2 minutes. Add the parsley sprigs and saute until fragrant, about 1 minute. Add 6 cups of water, lemon juice and zest and the saffron; bring to a boil, reduce to heat and simmer 15 minutes.

boil shrimp shells

Strain the broth and return it to the pan. Add the pureed tomatoes and season with red pepper flakes, Creole seasoning and bring to a boil. Reduce heat to low and simmer about 15 minutes. Strain and reserve over low heat.

make risotto broth

In a large casserole or skillet, heat the remaining oil over medium heat. Add the onion and remaining garlic and cook until it begins to get golden, about 3 minutes. Add the rice and cook until it’s slightly translucent.

brown the rice

Add the wine and cook until absorbed. Add a 4 ounce ladle of the shrimp stock and cook, stirring until the liquid is almost absorbed.

Continue adding broth and cooking until the rice is on the firm side of al dente, 25 to 30 minutes.

Add the shrimp and cook until heated through, 3 to 5 minutes.

To prepare the mussels for cooking, sort through them and throw out any that are open or don’t close when tapped. Be sure to rinse and swirl mussels in a basin of cold water to rinse out any dirt or debris trapped inside them, but don’t let them soak too long or you’ll lose the natural sea flavor. With a brush, scrub the outsides well under running water, and pry off any barnacles with the back of a knife. Twist or cut off any beards or hair-like tufts and rinse again, keeping the mussels cold until ready to use.

Steamed Mussels

Prepare and shell the steamed mussels (see recipe following) and add to the risotto. Sprinkle with minced parsley and serve immediately. Sooo delicious and great with a glass of crisp white wine and crusty bread to mop up the buttery wine sauce!

Spicy Seafood Risotto w/ Shrimp + Steamed Mussels

Yield: Makes 6 servings

Ingredients

  • RISOTTO:
  • 1/2 lb medium shrimp
  • 2 tbsp butter
  • 4 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 4 parsley stems
  • 2 tbsp parsley leaves, minced fine
  • 6 cups of water
  • juice of 1/2 of a lemon, plus 1 tsp lemon zest
  • Pinch of saffron
  • 1 cup canned San Marzano tomatoes, drained and pureed
  • Red pepper flakes
  • 1 tsp Creole seasoning (Tony Chacere's Creole Seasoning or Emeril's Essence is great)
  • 1/2 cup onion, finely chopped
  • 1 1/2 cup Italian short-grain rice (Arborio, Carnaroli or Vialone Nano)
  • 1/2 cup white wine
  • Steamed Mussels (see recipe following)
  • MUSSELS:
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp butter
  • 2 cloves of garlic, minced
  • ½ cup dry white wine
  • 1 cup chicken stock
  • lemon juice from 1 lemon
  • Pinch of saffron threads
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 2 pounds fresh mussels

Instructions

  1. PREPARE THE SHRIMP RISOTTO:
  2. Shell and devein the shrimp (reserve the shells). Cut each shrimp into thirds. In a medium saucepan, melt the butter over medium-high heat. Add the shrimp and cook until pink 1 to 2 minutes. Transfer to a small bowl and reserve.
  3. In a medium saute pan, heat 1 tablespoon of oil over medium heat. Add half of the garlic and the shrimp shells and saute until the garlic is fragrant and the shells turn pink, about 2 minutes. Add the parsley sprigs and saute until fragrant, about 1 minute. Add 6 cups of water, lemon juice and zest and the saffron; bring to a boil, reduce to heat and simmer 15 minutes.
  4. Strain the broth and return it to the pan. Add the pureed tomatoes and season with red pepper flakes, Creole seasoning and bring to a boil. Reduce heat to low and simmer about 15 minutes. Strain and reserve over low heat.
  5. In a large casserole or skillet, heat the remaining oil over medium heat. Add the onion and remaining garlic and cook until it begins to get golden, about 3 minutes. Add the rice and cook until it's slightly translucent.
  6. Add the wine and cook until absorbed. Add a 4 ounce ladle of the shrimp stock and cook, stirring until the liquid is almost absorbed.
  7. Continue adding broth and cooking until the rice is on the firm side of al dente, 25 to 30 minutes.
  8. Add the shrimp and cook until heated through, 3 to 5 minutes. Shell the steamed mussels (see recipe following) and add to the risotto. Sprinkle with minced parsley and serve.
  9. PREPARE THE MUSSELS:
  10. In a large saucepan or pasta pot, heat the oil and butter over medium heat. Add the garlic and saute for about 2-3 minutes.
  11. Add the wine, chicken stock and lemon juice, and season with saffron, salt and black pepper. Add the red pepper flakes to taste, depending on desired heat (if using). Add the mussels to the pot and cover with a lid; increase the heat to medium-high. Steam the mussels, until they open, about 10 minutes. Remove from heat and set aside.
  12. Garnish with fresh chopped parsley and a squeeze of lemon. Remove mussels from the shell (or add them whole) to the shrimp risotto. You can also serve them in a big bowl in the wine sauce separately as an accompaniment to the risotto.
  13. Serve the with some crusty garlic bread and a green salad, along with a glass of crisp white wine (Pinot Grigio or Sauvignon Blanc is great!)

Notes

Recipes adapted from The Institute of Culinary Education, Techniques of Italian Cooking 

https://www.theartfulgourmet.com/2012/02/mardi-gras-spicy-seafood-risotto/

Other Risotto Recipes you may enjoy:

CD Kitchen’s Cajun Risotto

Jamie Oliver’s Seafood Risotto (Risotto ai Frutti di Mare)

Emeril Lagasse’s Seafood Risotto

Anthony Bourdain – Seafood Risotto in Venice Video

A LOVE-ly Spinach, Artichoke & Ricotta Tart

Spinach, Artichoke & Ricotta Tart
Spinach, Artichoke & Ricotta Tart

With all the cooking I’ve been doing lately, I’ve decided to mix it up and experiment with some baking.  I’m obsessed with savory tarts and quiches – perfect comfort food for this cold Winter we’re having in New York. I also haven’t played with puff pastry too much, so I though a free-form Spinach, Artichoke & Ricotta tart would be fun to make for my sweetie on Valentine’s Day.

This recipe is fairly easy to make and healthy with all the veggies loaded on top. The light and creamy ricotta base has lemon zest, thyme and fines herbs to give it a bright, fresh flavor. It’s topped with sautéed fresh spinach and artichokes with a little bit of garlic and chile flakes, and I also used a combination of two flavor-infused oils by Tavern Direct – one with Lemon and Pepper, and the other with Chile Pepper and Garlic to give it a little more kick. You could also substitute the veggies with some zucchini and yellow squash and some shallots or sweet potato with bacon and kale. The tart is topped off with four shredded Italian cheeses, then  baked to a flaky, golden brown perfection. I used a frozen puff pastry, which is convenient to use, but if you prefer you can make your own puff pastry dough, which is a bit more time and effort but delicious all the same – Martha Stewart has a great recipe on her site. This scrumptious, savory tart is great served with a green salad and a crisp glass of white wine.

Ingredients

1 15 oz container Ricotta cheese
2 tbsp fresh thyme leaves
1/2 tbsp fines herbes, dried
1 egg yolk
Rind of 1 lemon, finely grated
1 tbsp butter
1 tbsp garlic, finely minced
2 tbsp olive oil (can substitute lemon, garlic or chile-infused oils for more flavor)
3 handfuls fresh spinach, roughly chopped
1 pkg frozen artichokes, drained and chopped into large chunks
1 garlic clove, finely minced
1/2 tbsp red pepper flakes (add more or less to adjust heat)
1 puff pastry sheet
1 cup shredded Italian cheeses (Fontina, Parmesan, Romano, Mozzarella)
Kosher or Sea Salt, to taste
Fresh ground garlic and black pepper seasoning, to taste

Preparation

Preheat oven to 400 degrees F.

Ricotta and Lemon and Herbs
Ricotta and Lemon and Herbs

In a medium bowl, mix ricotta, thyme, fines herbes, lemon rind and egg yolk until smooth. Set aside.

Spinach and Artichokes
Spinach and Artichokes

Heat oil in a large saute pan over medium-high heat. Add artichokes and saute for 1-2 minutes. Add spinach and saute until it begins to wilt, another 1-2 minutes. Add minced garlic and red pepper flakes and saute 1 additional minute. Remove from heat, cover with saucepan lid and set aside.

Floured Pastry
Floured Pastry

Roll out pastry dough and sprinkle with a little bit of flour. Score around the edges with a sharp knife to make a 1 inch border and transfer to a baking sheet lined with parchment paper.

Garlic Butter Wash
Garlic Butter Wash

Melt the butter and minced garlic on the stove or in the microwave for about 1 minute. With a pastry brush, coat the entire pastry sheet with the garlic butter.

Ricotta Mixture on Tart
Ricotta Mixture on Tart

Spread the ricotta mixture within the border on to the pastry sheet.

Spinach and Artichokes on Tart
Spinach and Artichokes on Tart

Top with spinach, artichoke, garlic and red pepper topping.

Sprinkle Four Cheese Topping
Sprinkle Four Cheese Topping

Scatter the grated cheeses over the entire tart and season with salt and pepper or garlic pepper seasoning to taste.

Flaky, Buttery, Creamy Goodness
Flaky, Buttery, Creamy Goodness

Place the tart in the oven and bake for approximately 20-25 minutes until pastry is golden brown and cheese is melted. Remove from oven and place on a cooling rack for about 5-10 minutes.

Slice and serve warm with a green salad and a glass of crisp white wine. Delectable.

Serves 6.

A Sinfully Delicious Valentine’s Day Dinner

It’s that time of year again when love is in the air and we’re looking for a romantic dinner to make at home for Valentine’s Day. This is a sinfully delicious dinner menu that will surely impress your loved one – it’s fairly easy and quick to make too. After all, who wants to be slaving away in the kitchen when your sweetie’s in the other room?

You’ll love this savory steak recipe – sauteed and served with a cognac, cream and mustard sauce with a side of roasted garlic and roasted potatoes with garlic and herbs. The mixed greens salad is topped with a creamy shallot vinaigrette dressing and for dessert I’ve included a recipe for a sinfully delicious Chocolate Souffle with Grand Marnier, which can also be made with a splash of dark rum or raspberry Frambois liqueur. Who needs to go out in the cold when you can make a yummy dinner at home? Simply LOVE-LY.

Steak with Cognac Mustard Cream Sauce
Steak with Cognac Mustard Cream Sauce

Sauteed Steak with Cognac Mustard Cream 

Two 3/4 lb steaks (3/4 inch thick) – Delmonico, T-bone, Porterhouse, Sirloin, Strip
1 tbsp vegetable oil
Salt and fresh ground black pepper
4 tbsp cognac
4 tbsp heavy cream
1 1/2 tbsp plus 1 tsp Dijon mustard

Cut excess fat from the steaks and make small incisions around the outside where there is gristle to prevent steaks from curling.

Heat oil in a large skillet over medium high heat, and season steak on both sides with salt and pepper. When oil is hot, add the steaks and saute 2-3 minutes per side (rare) or 4 minutes per side (medium) and remove steaks to a platter, tenting with foil to keep warm.

Remove pan from the heat and discard any fat. Add the cognac, stirring with the juices and scraping brown bits from the bottom of the pan.

Return the pan to high heat and reduce the pan juices and cognac by half, about 3-5 minutes. Add the cream and continue to boil sauce until reduced by half again, about 3 minutes.

Stir in the mustard and remove from the heat. Slice the steak and pour the mustard cream sauce over the steak. Serve with roasted potatoes, garlic and mixed greens salad. A hearty bold red would be delicious to sip along with it!!

Roasted Potatoes with Garlic and Herbs
Roasted Potatoes with Garlic and Herbs

Roasted Potatoes with Garlic and Herbs

8-10 medium potatoes (Yukon Gold, Fingerlings or New Potatoes)
2-3 tbsp extra virgin olive oil
4 garlic cloves, minced
2-3 tbsp chopped herbs (parsley, chervil, tarragon, chives or rosemary)
Kosher salt

Cut potatoes in quarters or eighths and drizzle them with olive oil. Sprinkle them with chopped garlic and herbs and some kosher salt. Place the potatoes on a baking sheet and bake at 350 degrees until golden brown about 45 minutes.

Roasted Garlic
Roasted Garlic

Roasted Garlic

1-2 heads of garlic
1-2 tbsp extra virgin olive oil
Kosher salt

If you want to roast some garlic along with the steak and potatoes, simply chop up the top of the garlic head to expose the cloves, drizzle with olive oil and sprinkle some salt over them. Wrap in aluminum foil and roast until soft, about 40 minutes. Squeeze the garlic from the skin and mix in with the roasted potatoes and sauteed steak (or rub over toasted crusty French bread as a creamy garlic topping – YUM!)

Mixed Greens Salad
Mixed Greens Salad

Mixed Greens with Creamy Shallot Vinaigrette

1 egg yolk
2 tbsp wine vinegar (red, white or champagne)
1 tbsp Dijon mustard
2 tbsp minced shallots
3/4 cup extra virgin olive oil
Salt and pepper
4-6 cups mixed greens (arugula, endive, escarole or chicory)

In a small bowl, beat 1 egg yolk with 2 tablespoons of wine vinegar, Dijon mustard and minced shallot. Add olive oil in a slow and steady stream to the mixture and blend well with a whisk to emulsify into a vinaigrette. Add salt and pepper to taste. Add some fresh chopped herbs to the dressing if desired.

Note: Vinaigrette can be stored in the refrigerator for up to a week in an airtight container. Makes 8 servings.

Chocolate Souffle
Chocolate Souffle

Chocolate Souffle

7 oz semisweet chocolate, coarsely chopped
4 tbsp Grand Marnier (can substitute Raspberry Framboise liqueur or Dark Rum)
4 egg yolks
1/4 c sugar
8 egg whites, room temp

Preheat oven to 400 degrees. Butter 6 individual souffle molds and coat with sugar.

Bring 2 inches of water to a boil in a medium saucepan and remove from the heat. Place chocolate and liqueur in a heatproof bowl and set it on top of the saucepan. Stir occassionally to melt the chocolate evenly. When the chocolate has melted, remove the pan and cool the chocolate mixture to room temperature.

In a medium bowl, beat the yolks to break up and add 2 tablespoons of the sugar gradually, and beat until the ribbon is formed. Add to the chocolate and blend. (Reserve some of the chocolate sauce for pouring into the center before serving).

Beat the egg whites with a whisk, adding the remaining sugar by tablespoons, to the stiff peak stage. Fold into the chocolate mixture and fill the molds 2/3 of the way full.

Place the molds on a baking sheet and bake until well puffed, 15 to 20 minutes. Crack the centers of the souffles and pour additional chocolate sauce into the center. Serve immediately while still warm.

Makes 6 servings.

Recipes from the Institute of Culinary Education, Techniques of Fine Cooking.

Nespresso: Perfecting the Art of a Cup ‘o Joe

Cappuccino
Cappuccino

I’m not sure about you, but a great cup of coffee is something I can’t live without. Like a moth to a flame, I am lured into coffee shops and espresso bars by the mere scent of that pungent, luscious roasted coffee bean and am a prisoner to its euphoria it gives me from that first sip.

I have always loved coffee, and I blame it on my parents you could say. I remember our family trips to Buffalo for the holidays when Dad would stop at the Dunkin’ Donuts on Main Street in Batavia just to get his caffeine fix half way home to keep him awake on the thruway in the blizzardy weather. Or blame it on the late night excursions to Perkins or Gitsis Diner with my best friends in high school when the weekend Friday night ritual was to drink coffee all night with a brownie sundae and diner food after a night out. Then, Starbucks came along and my caffeine addiction became to rule my life (and my wallet!)

Melbourne coffee shops
Melbourne coffee shops

It wasn’t until I moved to Melbourne, Australia in 2004 for grad school that I discovered what REAL coffee is all about. Starbucks? Dunkin’ Donuts? Not. You’re lucky to even find one in Melbourne or Sydney – and if you do, there’s no lines down the street and out the door – something that’s unheard of in New York City at 8 am on a Monday morning.

Because of the heavy European population in Australia (Melbourne in particular), a rich aromatic espresso or creamy flat white are an everyday ritual for Aussies – they actually turn their noses up to regular brewed coffee and coffee chains and wouldn’t think of drinking anything but a freshly brewed cup of joe from their friendly neighborhood barista. Head down some of the cool side streets and neighborhoods in Melbourne or Sydney, and you’ll find an espresso bar on every corner (kinda like Starbucks is here in the US), with people hanging out at tables on the sidewalk like they do in Rome or Paris. At first, it took me a while to become familiar on what the difference was between a flat white and a macchiato, but after living there for 2 years, I became a coffee aficionado, and never looked back.

Nespresso Pixie and Grand Cru
Nespresso Pixie and Grand Cru

Enter my new Nespresso Pixie machine – the new love of my life. It’s a compact, lightweight espresso machine that is easy to use, and makes a perfect cup of espresso in 30 seconds flat. Just fill it with water, turn it on, and pop in one of their colorful Grand Cru coffee capsules and choose your poison – short or long. Voila – you’ve got a perfect cup o’ joe.

Aeroccino Plus
Aeroccino Plus

I love the rich intense flavor of espresso, but I prefer a little hot milk or froth in mine so I got the Aeroccino Plus frother machine for when I’m craving a tall, creamy cappuccino or latte. There’s no messy steaming pipe to deal with either, simply pour your milk in the steel container, choose the frother or milk warmer attachment, cover it with the lid and push the button. Perfectly steamed, frothy milk in about a minute. LOVELY.

Grand Cru
Grand Cru

Nespresso has a full line of espresso and lungo (tall espressos) Grand Crus in 16 different coffee flavors – from sweet and smooth Dulsao do Brasil to bold and intense Ristretto. The capsules come in bundles of 10 at around .65 a piece, and the minimum order is 50 if you order them online – with shipping you’re looking at approx $35 for 50 capsules, delivered straight to your door after you sign up as a member online to their Nespresso Club. If you don’t want to order online, visit one of their Nespresso Boutiques and enjoy a cup in the cafe while you’re there – a mecca full of all their coffee machines, coffee blends and accessories.

I may not be in Australia anymore, but my perfect cup of joe has arrived, right at my fingertips.

Chestnut Coffee
Chestnut Coffee

Chestnut Coffee

1 Grand Cru capsule of Volluto (makes 1.5 fl oz of espresso)
1 tsp of hot milk
2 tbsp of hot milk froth
3 tsp of chestnut puree
1 tsp of small pieces of candied chestnut

Prepare the milk froth using the steam nozzle of your machine or the Aeroccino and set aside. Mix the chestnut puree with the hot milk, pour into the Espresso cup and prepare your coffee directly into the mixture. Stir, then top coffee with the milk froth and sprinkle with candied chestnut.

Find out more about Nespresso machines and coffee: www.nespresso.com or www.nespresso-us.com

Chinese New Year Potluck :: Kung Pao Chicken Recipe

Chinese Potluck Event
Chinese Potluck Event

In spirit of the Chinese New Year, I attended a Chinese Potluck party with a group of NYC food bloggers hosted by Tiger Beer, Jackie of The Diva that Ate NY and Ken of Hungry Rabbit NYC. We were all asked to make our favorite Chinese dish to share with the group for the party and I decided to make my all-time favorite, Kung Pao Chicken. This is a semi-spicy Chinese dish made with soy and rice vinegar marinated chicken, chile sauce, garlic, water chestnuts, green onions, and peanuts, served over white or fried rice. You can adjust the heat by adjusting the amount of chile sauce, and if you prefer a spicier dish just add a little Sriracha and red pepper flakes to give it a kick.

Gold Dusted Cookies
Gold Dusted Cookies

Thanks to Jackie and Ken for a great time and to Tiger Beer for sponsoring a great party full of amazing Chinese food and fellow New York foodies!

Click here to see a slideshow of all the food and the festivities at the party!

Kung Pao Chicken

Kung Pao Chicken
Kung Pao Chicken

1 lb skinless, boneless chicken breasts, cut in to chunks
1 lb skinless, boneless chicken thighs, cut into chunks
4 tbsp rice wine vinegar
4 tbsp soy sauce
4 tbsp sesame oil
4 tbsp cornstarch, dissolved in equal part water
fresh ground black or white pepper to taste
2 1/2 tbsp hot chile paste
1 tsp dried red pepper flakes (omit if you like less spicy)
1/2 tbsp Sriracha sauce  (omit if you like less spicy)
2 tsp white wine vinegar
4 tsp brown sugar
6-8 green onions, sliced
2 tbsp garlic, chopped (approx 2 garlic cloves)
2 (8 oz) cans water chestnuts, diced
2/3 cup dry roasted peanuts
garnishes: green onion, peanuts, sesame seeds, red pepper chile flakes

Soy-Chile Sauce & Marinade
Soy-Chile Sauce & Marinade

Marinade and Soy-Chile Sauce: 

Marinade: Combine 2 tbsp wine, 2 tbsp soy sauce, 2 tbsp sesame oil, and 2 tbsp cornstarch/water slurry, a sprinkling of white or black pepper and mix together in a large mixing bowl. Add chicken and cover with plastic wrap and refrigerate for up to 30 minutes.

Soy-Chile Sauce: combine additional 2 tbsp wine, 2 tbsp soy sauce, 2 tbsp sesame oil, and 2 tbsp cornstarch/water slurry in a separate mixing bowl, and add chile paste, vinegar, brown sugar and mix well with a whisk to combine.

Ingredients
Ingredients

Meanwhile, preheat a wok or large saute pan over medium heat. Chop green onions, garlic, water chestnuts and peanuts and mix together with the soy chile sauce marinade. Pour the sauce and vegetables and peanuts into the wok/saute pan and cook approximately 5-7 minutes until sauce becomes aromatic and vegetables are slightly browned. Remove sauce and veggies from the pan and set aside.

Kung Pao Chx
Saute chicken and veggies in Soy-Chile sauce

Remove the chicken from the fridge and with a slotted spoon add to the large skillet and saute approximately 8-10 minutes until chicken is browned. Add the sauce and vegetables back to the pan and simmer over medium-low another 5-7 minutes until sauce is thickened. Serve hot over white or fried rice and garnish with sliced green onions, sesame seeds, red pepper flakes (optional) and peanuts.

Chinese Treats
Chinese Treats
Fortune Cookie
Fortune Cookie

Veal Saltimbocca & Roman Sauteed Peas w/ Pancetta

Veal Saltimbocca
Veal Saltimbocca

Veal Saltimbocca is one of my favorite dishes, and makes a simple, elegant meal for any dinner occasion. This traditional Roman dish uses thinly pounded veal scallopine cutlets which are sautéed in butter and oil, then topped with crispy prosciutto and sage with a buttery white wine sauce.

This Romanesque Italian dish is usually served with a side of mashed potatoes or Piselli alla Romana – savory buttered peas sautéed with onion and pancetta (recipe follows). Make it a complete meal by serving with an Arugula salad, topped with shavings of Parmigiano-Reggiano and a dressing of EVOO and lemon juice and some fresh cracked black pepper. Enjoy with a glass of dry white wine and crusty Italian bread.

Veal Saltimbocca with Buttery Wine Sauce (Saltimbocca alla Romana)

1 lb veal scaloppine, ¼ inch thick
Salt and freshly ground pepper
12 to 14 sage leaves
¼ lb thinly sliced prosciutto, slices halved
4 tbsp unsalted butter
2 tbsp olive oil
½ cup dry white wine
Sage leaves, for garnish

Place veal cutlets between 2 pieces of plastic wrap and with a meat pounder or heavy sauce pan, pound veal to 1/4 inch thick. Cut scaloppine in half crosswise and season on both sides with the salt and pepper.

Place 1 sage leaf on top of each scaloppine and cover each with a half piece of the prosciutto.

In a large skillet, combine 2 tbsp of the butter and the oil and heat over high heat. When the mixture starts to brown, add the scaloppine, prosciutto side down first for 1 minute. Reduce the heat to medium and flip over scaloppine, sauté turning as needed, until the scallopine are evenly browned and cooked through about 3 to 4 minutes. Transfer the scallopine to a warm platter and tent with foil to keep warm.

To make the sauce, add the wine to the skillet and with a wooden spoon scrape the pan bottom to deglaze it. Increase the heat to high and allow the sauce to reduce until golden and syrupy, 2 to 3 minutes. Remove from the heat and whisk in the remaining butter. Season with the salt and pepper, and pour over the veal. Garnish with the remaining sage and serve warm.

Serves 6.

Roman Sauteed Peas
Roman Sauteed Peas

 Roman Sauteed Peas with Pancetta (Piselli alla Romana)

1/2 cup butter
1 medium onion, chopped fine
4 cups peas, fresh and shelled (or 1 package frozen peas*)
1-1/2 tsp. salt
1 tsp. freshly ground black pepper
4 tbsp. chicken stock or water
6 thick slices pancetta, chopped fine (can also use bacon or prosciutto)
1/4 tsp. sugar

Place butter and onion is a saucepan and saute over medium-low heat until the onion is soft and translucent. Add peas, salt, pepper, stock and pancetta; cook until peas are tender and pancetta and onions are cooked through. Add sugar, mix well and serve hot with Veal Saltimbocca.

*If frozen peas are used, follow cooking directions on the package after cooking the onion.

Serves 4-6.

Recipes from Techniques of Italian Cooking, Institute of Culinary Education.

 

Behind the Scenes :: Bocuse d’Or 2012 Chef Competition at CIA

Bocuse d'Or USA 2012
Bocuse d'Or USA 2012

This past Sunday I was a lucky attendee of Bocuse d’Or USA 2012 – the premier Chef competition by Chef Paul Bocuse and The Bocuse d’Or Foundation, this year held at the Culinary Institute of America in Hyde Park, NY. The competition is a 3 day event to reveal the USA contestants for the 2013 international culinary competition held in Lyons, France.

Master Chefs at Work
Master Chefs at Work

Each team is given 5 1/2 hours to create two elaborate platter presentations, one centered around seafood and one on meat, each accompanied by three original garnishes.

Team 3 meat platter
Team 3 meat platter

The platters are presented before 24 judges, each among the most esteemed chefs in their country. The dishes are judged on overall harmony of flavors in the dish, presentation of the platter and techniques employed by each Chef and their teams.

Chefs Thomas Keller and Daniel Boulud
Chefs Thomas Keller and Daniel Boulud

The competition’s officials included Thomas Keller, Executive Chef of The French Laundry, Daniel Boulud of Daniel in NYC and Jerome Bocuse, VP of The Bocuse d’Or Foundation.

Culinary Council Chefs
Culinary Council Chefs

Other notable Chefs participated in the event who are on the Culinary Council: Grant Achatz of Alinea, George Mendez of Aldea, Michael White of Ai Fiori/Marea and Chris Hastings of The Hot and Hot Fish Club and more.

Bocuse D'Or 2012 Finalists
Bocuse D'Or 2012 Finalists

This year’s winner was Richard Rosendale, executive chef of The Greenbrier in White Sulphur Springs, West Virginia, and a certified master chef – see the exclusive interview with Richard and recap of the eventby Eater NY. This year’s other 3 finalists were William Bradley – Chef Instructor of Le Cordon BleuDanny Cerqueda – Executive Sous Chef of The Carolina Country Club and Jeffrey Lizotte – Chef de Cuisine of on20.

KitchenAid
KitchenAid

Special thanks to event sponsor @KitchenAidUSA for inviting me to attend the event at CIA as a VIP to experience the excitement of the competition!

Mediterranean Snacks
Mediterranean Snacks

We sampled amazing gourmet food – shrimp burgers, falafel and hummus, baba ganoush, foie gras, cheese and Bridor croissants, short ribs,

Champagne Bar
Champagne Bar

French champagne by Nicolas Feuillatte and lattes and cappucinos by Nespresso. It was an amazing event filled with USA’s top culinary talent and I wish all the Chefs the best of luck in next year’s 2013 competition in France!

Kristen with Chefs
Kristen with Chefs

I also had the pleasure of meeting Chef Denny Tratham of Grove Park Inn in Asheville, NC and Chef Billy Skiper of Sodexo/Kennesaw State University in Atlanta, GA.. It was such a beautiful day we had to take the French champagne outside!

Culinary Institute of America, Hyde Park NY
Culinary Institute of America, Hyde Park NY

Check out all of the behind-the-scenes photos of the event in the slideshow below:

Check out a streaming video of the live event: