July, 2015 | The Artful Gourmet :: Food Stylist | Photographer | Blogger

July 23, 2015June 29, 2020

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

I love making savory tarts and pies, but unfortunately I don’t love the carbs and calories that come along with them. It’s also Summertime, and I’m trying to cook and eat lighter than usual…and the Fall season will come soon enough with all that yummy comfort food!

I’ve been experimenting lately with alternatives to pasta and dough – things like zucchini, cauliflower, almond flour, and quinoa. Not only are they lighter, but also , gluten-free and less carbs than traditional flours and equally as satisfying and tasty!

I found a recipe on Cooking Light for a savory Fall tart made in a toasted quinoa crust and decided to experiment a little with the crust, fillings and flavors. MISSION ON.

I love the flavor of the nutty toasted quinoa, which is done in the oven and gives a nice depth of flavor and crunch to the tart crust.

I mixed in some Bob’s Red Mill almond flour, corn starch, Parmesan cheese and an egg for binding the quinoa, then added a little garlic salt and olive oil to bring it all together for the crust. Then I pressed the quinoa mixture into four small tart pans and baked for about 10 minutes before filling them and baking again.

While the tart crusts were baking, I made a savory filling with mascarpone and cheddar cheese and spooned in this delightful cheesy goodness on to the par-baked crusts.

I also cooked up some crispy gorgeous bacon in the oven while the tarts were baking..(for about 20 minutes or so)..

then chopped it to pieces and layered it on top of the cheeses. HELLO PRETTIES. Come to me.

Next I started filling the tarts with my blanched cauliflower and baby peas,

more Parmesan cheese and a drizzle of olive oil,

popped them back in the oven..

and baked these cuties for another 5-10 minutes and let them cool on a wire rack for a few…

the anticipation of these delicious things in my mouth is MOUNTING.

Once the tarts were cooled a bit, I garnished them with some fresh chopped basil, chives and freshly cracked black pepper and a few red pepper flakes. Mini Green Goddesses!

And Oh Holy Delicious.

This is a great base recipe for any savory tart really – feel free to substitute different fillings for the tarts depending on the season..butternut squash and spinach in the Fall… corn, tomatoes and zucchini in the Summer… roasted carrots, potatoes and Gruyere in the Winter..asparagus and leeks in the Spring…oh, the ideas are endless!

Yum

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes four 4 5/7-inch tarts

Serving Size: 1 tart

This is a gluten-free tart recipe made with a toasted quinoa crust, filled with a savory filling of mascarpone and cheddar cheese, bacon, cauliflower, peas topped with Parmesan, and fresh basil and chives.

Ingredients

Toasted Quinoa Tart Crust:
1 cup uncooked quinoa
1/2 cup almond meal flour
1 tablespoon cornstarch
2 tablespoons Parmesan cheese
1/4 teaspoon garlic salt
2 tablespoons olive oil
1 large egg, beaten
Cooking spray
Tart Filling:
1 cup cauliflower florets
1 cup baby green peas, frozen
4-5 slices of bacon, cooked and chopped
1/2 cup mascarpone cheese, softened
1/2 cup shredded cheese (Cheddar, Jack, or Gouda)
4 tablespoons grated Parmesan cheese
1 tablespoon olive oil, divided
1/2 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh basil, for garnish
1 tablespoon finely minced chives, for garnish

Instructions

Make the Toasted Quinoa Tart Crusts:
Preheat oven to 350°.
Place quinoa on a baking sheet. Bake at 350° for 10 minutes or until golden brown; cool.
Place half of quinoa in a food processor; pulse 30 seconds.
Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine.
Add oil and egg; stir until mixture is crumbly but holds together when pressed.
Press into bottom and up sides of four 4 5/7-inch removable-bottom fluted tart pans coated with cooking spray.
Bake at 350° for 10 minutes or until golden, but not completely cooked (you will put them back in the oven later after you fill them with the veggies, bacon and cheese.)
Prep the Tart fillings:
While the tart crusts are baking, chop the cauliflower into small florets and measure out the baby peas.
Blanch the veggies in boiling water for about 2-3 minutes, then drain and rinse them in very cold water or shock them in an ice bath, set aside.
Cook the bacon and drain, chop into small chunks, set aside.
Measure out the mascarpone, Cheddar and Parmesan cheese, and chop basil and chives, set aside.
Fill the Tart Crusts:
Spread the mascarpone cheese evenly in bottom of each tart crust.
Top each tart with shredded cheese, then crumbled bacon.
Arrange cauliflower and peas evenly over cheese and bacon mixture on the tarts and drizzle with some olive oil, Parmesan cheese and black pepper.
Bake tarts for another 5-7 minutes in the oven.
Remove tarts from the pans; cool completely on a wire rack.
Garnish with fresh chopped basil and chives, serve warm.

Notes

Recipe adapted from Cooking Light, Nov 2014.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2015/07/veggie-bacon-cheese-tarts-in-a-toasted-quinoa-crust/

Other Tart Recipes you might enjoy:

Savory Harvest Fall Tart

Quinoa Tart with Zucchini & Sundried Tomato Dressing

Gluten-Free Tomato Tart

Gluten-Free Spinach and Onion Tart

July 21, 2015July 21, 2015

Food Styling & Food Photography: New Client Work

I’ve been crazy busy this Spring and Summer so far with new food styling and food photography client projects which is a great thing, but doesn’t leave me as much time for my blog as I’d like! Here are some new client shoots I’ve done over the past few months 🙂

Tavern on Jane Food and Restaurant Shoot – NYC

Food photography for Tavern on Jane’s new website and marketing materials.

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Baum-Essex Private Label Product Packaging Shoot – NYC

Food styling and photography for private label product packaging and advertising.

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Country Crock Food Shoot – NYC

Food styling and photography for internal marketing materials and brand identity guides.

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Cloverleaf Tavern Food Shoot – NJ

Food photography for website and marketing materials and advertising.

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Kikkoman TV Segment on OK Television – NYC

Food styling for Father’s Day and July 4 TV segment with Kikkoman’s Head Chef Helen.

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Yura Bakery and Catering Food Photo Shoot – NYC

Food photography for website and internal marketing materials.

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Stay tuned for more new work and client projects – I’ll keep posting from time to time 🙂

July 17, 2015February 6, 2018

Cooking with Color 4 Kids TV Summer Edition + Recipes from Spring Show

My #CookingwithColor4Kids TV Show Summer Edition is LIVE and what a fun show we have for you…Thanks to all the amazing kids and parents who were on the show and for cooking and sharing all your awesome Summer recipes with us, even to the little ones who came in their Bob-2016-Revolution-Flex stroller!

Lily McGee & Jennifer Hess McGee made us some fresh and healthy Summer Jar Salads

Maxwell Leduc from Canada talks about his favorite Summer dishes to make and how he cooks gluten-free

Ava Llorca makes us fresh Strawberry Shortcake from scratch – her favorite Summer dish

Deborah Berg from Israel makes us a delicious Beet Salad fresh from her garden

Jacob and Cooper Nixon from Charlotte NC make Strawberry Shortcakes and Caprese Salads with fresh fruits and veggies from their Dad Jeff Nixon‘s garden

Jonathan and Nichelle Pace talk about how they make homemade Pancakes and BBQ Chicken

LIVE on our YouTube Channel at – https://youtu.be/MDVf1k-3Eng

Also airs on Brooklyn Public Network television tomorrow Sat July 18 at 11:30 am EST in Brooklyn on:
Cablevision channel 67
Time Warner channel 34
RCN channel 82
AND in all 5 boroughs of #NYC on Verizon channel 42

VIEW ONLINE LIVE at BCAT TV Network Channel 1 Sat July 18 at 11:30 am – http://bricartsmedia.org/community-media/watch-brooklyn-public-network

COOKING WITH COLOR 4 KIDS SPRING 2015 SHOW

AND…if you missed our Spring Show from May – you can also watch it online at https://youtu.be/YYVsNgMpZig

I made some fresh and healthy Caprese Salad Skewers, Straw and Hay Pasta with Peas & Pancetta in a light creamy Parmesan Sauce and a delicious Strawberry Rhubarb Eton Mess for dessert! I also had a Guest Chef from our video crew make a big batch of Mediterranean Tabbouleh for us on the show..so good!

Also check out the video also on our Spring show of the HealthCorps kids from a high school in the Lower East Side, NYC cooking Fish Tacos for Cinco de Mayo – so many healthy and fresh things going on over there!

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Cooking with Color 4 Kids was also just featured in Lodging Magazine this month – read the article online here!

Below are my #recipes from the Spring show..hope you enjoy and Happy Summer!

Caprese Salad Skewers

Ingredients
1 container of cherry tomatoes
1 bunch of fresh basil
1 container fresh mozzarella balls
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or 1 cup for glace
Sea salt
Freshly cracked black pepper

Preparation
Assemble tomatoes, rolled basil leaves and mozzarella balls on medium-sized toothpicks or small wooden skewers.

Drizzle with olive oil, 1/4 cup of balsamic vinegar and salt and pepper.

To make balsamic glace (a thicker cooked down version of balsamic vinegar), add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, reduce the heat to simmer and cook for about 10-15 minutes until it reduces to a syrupy consistency. Dip a spoon into the vinegar to check for thickness. As it cools the syrup will also thicken.

Drizzle balsamic glace evenly over the caprese skewers and serve immediately.

Makes 12 skewers.

Straw and Hay Pasta

Ingredients

Kosher salt and freshly ground pepper
4 scallions
2 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen baby peas, defrosted
4 ounces (1/2 cup) diced pancetta
2/3 cup chicken broth
1/2 cup heavy cream or half and half
1/2 pound dry egg fettucine or linguine
1/2 pound dry spinach fettucine or linguine
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Preparation

Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat olive oil in a large saucepan over medium heat.

Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted.

Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.

Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.

Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).

Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.

Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.

Serves 6.

Strawberry Rhubarb Eton Mess

Ingredients

Meringues
2 egg whites
1/2 cup sugar
1/4 teaspoon vinegar
1/4 teaspoon corn starch
1/2 teaspoon vanilla extract
Strawberry Rhubarb Compote
1 cup chopped rhubarb
1 cup sliced strawberries
1/2 cup orange juice
1/4 cup sugar or honey
1 teaspoon orange or lemon zest

Whipped Cream
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Preparation

Make the Meringues:
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper or silicone mat.

Whisk the eggs with a mixer on medium speed until soft peaks form. Increase speed to medium high and slowly add the sugar, one spoonful at a time. Continue beating until sugar is completely incorporated and the stiff peaks form. Gently fold in the vinegar, cornstarch and vanilla with a spatula.

Spoon the meringue into twelve large dollops on the baking sheet.

Bake for 90 minutes or until the surface of the meringues are dull and they feel dry to the touch. Let the meringues cool for at least an hour or overnight.

Strawberry Rhubarb Compote:
Preheat a sauce pan over medium high heat, and add the rhubarb, strawberries, OJ, sugar and orange or lemon zest.

Bring to a boil and stir occasionally, then reduce the heat to low and simmer for about 10 minutes until the fruit is soft and starts to fall apart.

Set aside and let cool to room temperature (or store in an airtight container in the refrigerator if making ahead for up to 1 week).

Whipped Cream: (can also use store-bought if you prefer to not make your own)
In a large mixing bowl, whip together the heavy cream, sugar and vanilla with a whisk until soft peaks form.

Assemble the Eton Mess:
Crumble meringues into a large mixing bowl.

Top with spoonfuls of whipped cream and strawberry rhubarb compote in layers and fold until just barely combined.

Divide evenly between six dessert bowls or glasses and serve immediately.

Serves 6.

Mediterranean Tabbouleh

Ingredients

1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling hot water
2 cups finely chopped fresh parsley
1/2 cup chopped fresh mint
2 medium tomatoes, cut into 1/4 inch pieces
1/2 seedless cucumber, peeled, cored and cut into 1/4 inch pieces
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste

Preparation

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over the bulgur, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a fine mesh colander, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with all the ingredients, and 2 tablespoons of olive oil, until combined well.
This dish can be served as a side salad or main dish, along with an assortment of grilled meats, pita bread and falafel with hummus.

Makes 4 to 6 servings.

Download the recipes below as a PDF:

CWCMay2015_CapreseRecipe

CWCMay2015_EtonMessRecipe

CWCMay2015_StrawHayPastaRecipe

CWCMay2015_TabboulehRecipe

#cookingwithcolor #cookingwithkids #kristenhess #theartfulgourmet #artfulgourmet #ediningnews #bric #foodtv #springrecipes #summerrecipes

July 16, 2015November 5, 2020

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.

Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Yum

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.

Delicious!!

Ingredients

Zucchini Noodles:
2 tablespoons olive oil (7 Barrels Basil olive oil)
1 tablespoon minced garlic
2 medium zucchini
1/4 teaspoon crushed red pepper
Salt and Pepper, to taste
Shrimp:
1 tablespoon olive oil
1/2-3/4 pounds medium shrimp, shelled and deveined
1/4 teaspoon crushed red pepper
Garlic salt and Pepper, to taste
Meyer Lemon Cream Sauce:
6 tablespoons unsalted butter
1 tablespoon minced garlic
Zest and juice of 1 Meyer Lemon
1/2 cup white wine (Truvee Chardonnay)
1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
2/3 cup Mascarpone cheese
3/4 cup sweet corn kernels (frozen or fresh)
Salt and Pepper, to taste
Fresh Basil, for garnish
Additional lemon zest, for garnish

Instructions

Make the Zucchini Noodles:
Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
Prepare the Shrimp:
In the same sauce pan, heat another tablespoon of olive oil over medium heat.
Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
Meyer Lemon Cream Sauce:
Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
Add the additional garlic and cook for about 2 minutes.
Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.

Notes

This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2015/07/shrimp-basil-corn-zucchini-noodles-w-meyer-lemon-cream-sauce/

Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream Sauce

—————-

Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.

July 14, 2015July 8, 2016

Top 10 {Things I Love} Summer 2015

My Top 10 {Things I Love} list is back for Summer with some fun and interesting things/places/foods/drinks that I’m currently crushing on – they aren’t necessarily ordered in terms of my favorite – but are all worthy of a shoutout in my opinion… Happy Summer everyone 🙂

1. Herriot Grace

Herriot Grace is a father and daughter-run company from Canada who makes a gorgeous variety of hand carved and handmade wooden objects: spoons, bowls, pedestals, candy dishes, serving boards, rolling pins, plates and mortar and pestle sets. Each one is uniquely made from salvaged chemical-free wood and they’ve also introduced a select line of exclusive porcelain dishware. The ceramic pieces are cast in small runs, and boast the rustic, tactile beauty for which their brand is known.

http://shop.herriottgrace.com

2. Cooking Class Cookbook

Of course being an advocate of fun, healthy cooking for kids myself as the host of Cooking with Color 4 Kids TV Show in NYC, I was impressed by this new cookbook by Deanna F. Cook. I love the visuals and step by step instructions and fun inventive ideas to make cooking for fun for kids!

It also teaches basic cooking techniques in kid-friendly language and offers recipes for making dozens of favorite foods from scratch, including French toast, granola, pancakes, sandwiches, smoothies, muffins, biscuits, applesauce, fruit leather, goldfish crackers, tortilla chips, Buffalo chicken fingers, pizza, sushi California rolls, pudding, and more. The recipes use fresh, healthy ingredients and feature imaginative presentations that kids will love to prepare (and devour), such as egg mice, fruit flowers, mini-meatballs, mashed potato clouds, and carrot coins. Includes fun stickers and other activities, and is super cute and fun for anyone with kids who love to cook or want to learn how to cook.

Get a copy on Amazon

3. Fig and Olive Restaurant NYC

My friend recently came for a visit from LA and wanted to try out some great food in the city while she was here. So of course, being the foodie tour guide extraordinaire that I am, had to find some cool new place to take her to. I found a place called Fig and Olive which I am absolutely in love with…the food and service were both amazing and I am definitely going back for more! They have an olive oil tasting served at the table you when you first arrive in all different flavors from different regions.

They specialize in Mediterranean-inspired cuisine and have tons of great choices on the menu including a Crostini Bar where you can choose from all different varieties to accompany your figs, cheese, olives and other small bites. We ordered the Lobster Bisque and fresh raw oysters for starters, then had the Lobster Risotto and Seafood Paella for our main. Everything was beautifully displayed and tasted amazing. A must visit if you love Mediterranean food and are visiting in NYC..and they also have locations in LA, Newport Beach and Chicago.

http://www.figandolive.com

4. Coney Island Confetti Cheesecake

All I can say is – how fun is this? It’s a super cute confetti cheesecake I found on How Sweet It Is blog that was originally created by Rosie of Sweetapolita.

This gorgeous creation is colorful and sweet and made out of cheesecake, sprinkles, ice cream cones and nuts…just like a fun Summer day at the beach hanging at the amusement park.

Get the recipe: http://www.howsweeteats.com/2015/05/coney-island-cheesecake/

5. Viniq Shimmering Liqueur

When Summer arrives, I love to experiment with fun, fresh and new cocktail recipes. I received a sample of Viniq, which is a gorgeous shimmering liqueur (yes, it shimmers when you shake the bottle)! A fusion of Premium Vodka, Moscato, and Natural Fruit Flavors, it’s refreshing and perfect for a cocktail out on the patio. I mixed the Ruby flavor with some Pomegranate Sangria Seltzer, a dash of fresh lemon juice and topped off the concotion with some fresh raspberries. Totally delicious and a great addition of sparkle for my 4th of July celebration. Comes in 2 flavors and lots of great recipe ideas on their website. Delicious!

http://www.viniq.com/

6. Lemoncello, Rochester NY

Everyone loves Italian food right? Well at least I do – it’s definitely one of my favorite foods to cook and eat on the planet. There’s an awesome spot in Upstate NY (East Rochester) called Lemoncello which is easy on the eyes as well as on the palate. Try the Veal French, a lightly egg battered fillet of veal (4 to be exact), with a gorgeous silky lemon butter wine sauce over linguine. Another specialty is their Lemoncello Veal (or Chicken) which is another light pasta dish served with sauteed veal, olives, artichokes, spinach and pasta in a lemon cream sauce. TO DIE FOR.

Chef Silvana Formoso is from Sicily which is reflected in their awesome menu. You can find a variety of salads, gourmet pizza, and delicious appetizers like Artichoke French, Calamari Fritti, Beef Carpaccio and Sauteed Greens and Beans. There’s plenty of amazing main dishes on the menu to choose from too – Cioppino, New Zealand Rack of Lamb, Pork Osso Buco, Stuffed Eggplant, Chicken Marsala and Milanese, Grilled Rib-Eye, Homemade Lasagna, Ravioli and Manicotti, Risotto and more. They even have BYOB on Tuesdays with no corkage fee, and you can enjoy the Summer weather on their outdoor patio and live music in the Summer. The decor is quaint and cozy, and the service is impeccable. They have a great wine list and all their bread is shipped in from Toronto and fresh baked in house every day so it’s still warm and crispy when it gets to your table! Owner Massimo Albano even gave us a shot of Limoncello for dessert on the house. Love this place and will definitely be back for more next time I’m in town! #delicioso

www.lemoncello.com

7. Keith Lewis Studio

I recently went down to State College PA for a huge Summer Arts Festival at Penn State with some friends. It’s an annual show with amazing art, food, music and all the gorgeous jewelry, pottery, handcrafted gadgets and accessories a girl could want. One artist that stood out to me was Keith Lewis – he makes gorgeous handcrafted jewelry out of pearls and metal and precious stones that will make your eyes water out of pure lust.

www.keithlewisstudio.com

8. Flying Tiger Copenhagen

I recently discovered this groovy store a few weeks ago when I was strolling around the Flatiron District in NYC. I’m not sure exactly how to describe it but it reminds me of a cross between Target, IKEA, a boutique home / gadget store and flea market all in one space. They have all kinds of stuff for your office, home, kitchen, games, kids toys, party supplies, travel supplies and a million and one cool as can be highly designed, inexpensive gadgets. There’s only one store in NYC but you can always catch a flight to Copenhagen or Iceland or Japan if you feel the urge. If not, check out their cool stuff online. Unique, savvy and super fun.

http://flyingtiger.com/

9. Crisco Organic Coconut Oil

Coconut Oil is all the rage these days, because it’s great for cooking in high temperatures, it’s a good fat and has a gorgeous flavor. There’s a new kid in town from Crisco and I had the opportunity to sample some of their new organic coconut oil. It’s perfect for frying and roasting veggies, meats, and can even be used in baked goods.

Check out some of their recipes and videos online to get some creative ideas on how to use it and cook with it!

www.crisco.com

10. Redpack Tomatoes

Redpack is one of the top tomato producers on the market and I had the opportunity to sample some of their Petite Diced Tomatoes with Garlic & Olive Oil and their regular Diced Tomatoes. Because they are fresh picked and canned immediately, the flavor is always fresh and juicy and the tomatoes are pre-cut right in the can, making them convenient to use in all of my recipes.

They also offer canned Whole Peeled Tomatoes, Crushed Tomatoes and Redpack Tomato Sauce which are great for making all kinds of dishes like salads, sauces, pasta dishes, tacos, casseroles and more.

Redpack is one of many premium quality brands under the Red Gold Umbrella, which opened its doors in 1942. Today they produce over 100 different styles and flavors of tomato products in 20 different sizes and containers.

Check out all their product varieties online and get some great recipe ideas there too while you’re at it!

http://www.redgold.com/redpack

July 14, 2015November 5, 2020

A Birthday Pie for Dad: Lemon Icebox Pie w/ Raspberry-Blueberry Topping

I just got back from a lovely 2 week vacation in Upstate New York (Rochester) visiting family and friends, which I normally do in the Summer, my family and I go camping with a tent from Survival Cooking every year. Not only is it the 4th of July holiday, but my Sister’s and Dad’s birthdays and a time to celebrate Summer!

I decided to make my Dad a pie for his birthday because I know he loves them..he usually loves Lemon Meringue Pie but I thought I’d surprise him with a lovely Lemon Icebox Pie with a Blueberry-Raspberry Filling in a Graham Cracker crust.

The pie is made in a buttery graham cracker crust and has a light and luscious creamy lemon filling made with eggs, sugar, lemon juice and lemon zest that is mixed with condensed milk, buttermilk and whipped egg yolks. It’s topped with a homemade Blueberry-Raspberry Filling made with fresh berries, sugar and lemon zest and cooked into a yummy warm syrupy topping, along with some fluffy whipped cream to top it off.

It’s really easy to make and has a creamy tangy flavor that is balanced by the sweet berry topping a crunchy graham crust. Delicious! Here’s how to make it in a few easy steps:

Prepare the crust by mixing crushed graham crackers with melted butter, sugar and salt and pressing into a 9 inch pie pan. Bake at 325 for about 10 minutes until lightly browned, set aside to cool on wire rack.

Next make your lemon icebox pie filling by zesting some lemons,

and whisking the lemon zest and lemon juice with the condensed milk.

Next you will beat your egg yolks for about 5 minutes until ribbons form, and gradually whisk in condensed milk mixture and buttermilk, and pour into prepared graham crust.

Bake the pie for about 20-25 minutes at 325 degrees F, and let cool completely on a wire rack for about an hour.

While the pie is cooling, make your fresh berry filling by adding 2 cups of fresh berries (I used raspberries and blueberries, but you can use any berries you wish) to a medium saucepan along with some lemon zest, sugar and water. Cook the berry mixture on medium-low for about 10 minutes until the berries breakdown and a syrupy texture forms.

Let the berry filling cool completely and keep cool in the refrigerator until ready to use.

Let the pie freeze for about 4-6 hours (make sure to spray some plastic wrap and cover well first). Once ready to eat, just top pie with mixed berries and whipped cream and let the party begin!

Yum

A Birthday Pie for Dad: Lemon Icebox Pie w/ Raspberry-Blueberry Topping

Total Time: 6 hours, 15 minutes

Yield: 8

A luscious and light lemony pie in a graham cracker crust with macerated raspberries and blueberries topped with whipped cream.

Ingredients

Graham Cracker Crust:
1 1/2 cups crushed graham cracker crumbs
1/4 cup sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Lemon Icebox Pie Filling:
1 (14-ounce) can of sweetened condensed milk
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 lemons)
3 large egg yolks
1/4 cup buttermilk
Raspberry-Blueberry Topping:
1 cup raspberries
1 cup blueberries
1/2 cup sugar
3 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Dash of vanilla extract

Instructions

Prepare Pie Crust:
Preheat oven to 325 F.
Pour graham cracker crumbs in a large mixing bowl and add sugar, salt and melted butter.
Mix well and press into the bottom of a greased 9-inch pie pan.
Bake crust for 8 to 10 minutes and let cool completely on a wire rack. (Can also freeze for up to an hour while preparing pie filling and topping).
Prepare Lemon Icebox Pie Filling:
Whisk together lemon zest, juice and condensed milk in a mixing bowl, set aside.
In another large mixing bowl, beat egg yolks with a mixer on high speed, until ribbons form and they become pale (for about 5 minutes).
Whisk in condensed milk and lemon mixture slowly and gradually until thoroughly combined, then whisk in buttermilk.
Pour mixture into cooled graham cracker crust and bake at 325 degrees F for about 20-25 minutes until filling is set.
Let pie cool on a wire rack for an hour, then cover with a greased saran wrap and freeze at least 4 hours.
Prepare Raspberry-Blueberry Topping:
Place all the berries and rest of ingredients in a medium saucepan over medium-high heat.
Once berries come to a boil, reduce heat to low and simmer for about 10 minutes until berry mixture thickens (stirring often).
Let berry topping cool completely and store in the fridge (covered) until ready to use.
Top the pie with berry topping and whipped cream.

Notes

You can substitute any berries you like for the pie topping, and also use cracker crumbs, vanilla wafers or gingersnaps in place of the graham crackers for the crust.

Recipe adapted from Lisa Donovan, Southern Living Magazine - June 2015

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We also had a great lunch for Dad’s birthday at Phillip’s European before we had this pie for dessert. Fun delicious day! 🙂

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July 1, 2015July 14, 2015

Food Styling & Photography: #DineintheDarkNYC Event @CitizenM!

I recently hosted a super fun Dine in the Dark Event at CitizenM hotel in Times Square NYC. They invited me to host the event by presenting some delicious nibbles and foodie creations to serve to a great group of food bloggers to do a blind tasting.

The idea was to pair flavors and tastes that the bloggers had to experience and guess, which were all revealed at the end of the dining experience by me.

I made 7 different small bites for the bloggers to do the tasting of: Blue Cheese, Apple and Walnut Salad in Endive, Manchego & Fig Jam Tarts, Sesame Sriracha Chicken Bites, Prosciutto, Melon & Feta Mini Skewers, Strawberry-Watermelon Coconut Rum Shooters, Smoked Salmon with Chive Sour Cream & Dill on Cucumber Rounds, and Tart Cherry Pistachio Honey Energy Balls.

CitizenM is a lovely modern hotel in the heart of Times Square, who let us have the space to do my event. They provided us afterwards with cocktails and more nibbles up on their rooftop CloudBar, where I gave a food styling and photography discussion and Q&A with the bloggers.

Everyone had a fantastic time and got the opportunity to learn some of my tips and tricks on food styling and food photography and how to break into the business. The group got to sample some tasty food, sip some delicious cocktails and meet new blogger friends from the city. All and all we had amazing views and it was a fun, lively evening for all.

Thanks to CitizenM for being such a lovely and accommodating venue! And thanks to all the bloggers* that came and made the event a smashing success! *see list at end of post

Happy Summer and Cheers to all! Enjoy some photos from the event below and I’ll post my recipes soon – stay tuned! 🙂

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All the Food Bloggers — thanks for coming and making the #DineintheDarkNYC event at #CitizenMnyc a fun time for all 🙂

July 1, 2015September 7, 2019

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

One of my favorite recipes to make for a summer BBQ or outdoor party is Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette. It has a light, lemony herb dressing with fresh basil, parsley, dill and tarragon, along with a touch Dijon mustard, Champagne vinegar, olive oil and fresh lemon.

I love using big seashell pasta and adding plenty of fresh veggies including cucumbers, celery, roasted red peppers, grilled corn and scallions for crunch, and adding fresh sautéed shrimp, which you can also grill if you prefer. It goes perfectly with grilled chicken, burgers, skewers and fresh fruit like watermelon, pineapple and mango.

First cook your seashell pasta, drain and set aside. Then you can either grill the shrimp or sauté it for a few minutes in a large sauce pan with some fresh lemon, herbs, seasonings and olive oil and let cool while you prep the other ingredients.

Season and grill the corn, shave off the kernels and add to the salad with the rest of the veggies (celery, cucumbers, roasted red peppers, green onions). Feel free to sub whatever fresh veggies you like to the salad to make it colorful and healthy!

Make the Lemon-Herb Vinaigrette by whisking together some extra virgin olive oil, Champagne vinegar, Dijon mustard, fresh lemon, salt and pepper and chopped fresh herbs.

Pour over the pasta, veggies and shrimp in a large mixing bowl and fold together. I like to put the salad in the fridge and let the flavors meld together – you can really taste the fresh herbs and zingy lemon when you let it sit together for a bit.

So easy, so light and refreshing and perfect for a backyard BBQ or beach party.

Yum

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Serving Size: 1 cup

Ingredients

1 pound of pasta (medium-large shells or rotini)
2 tablespoons olive oil
4 scallions, thinly sliced
1 pound small shrimp, peeled, cleaned and deveined, tails removed
1 teaspoon red pepper flakes
1 teaspoon Old Bay Seasoning
Sea salt, to taste (for shrimp and salad dressing)
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon fresh squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon dried dill or 1 tablespoon fresh dill
1/4 cup fresh herbs, roughly chopped (tarragon, basil, parsley)
2 fresh sweet corn cobs or 1 cup frozen
1 cup English cucumber, diced
2 ribs celery, finely chopped
1/4 cup roasted red peppers, diced
2 lemon wedges, squeezed for garnish

Instructions

Cook pasta in salted boiling water according to package directions (usually about 9-11 minutes for al dente). Drain, rinse under cool water and set aside.
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Slice scallions and cook until soft about 5 minutes. Increase heat to medium-high; add one more tablespoon of oil then add shrimp, red pepper flakes, Old Bay seasoning and sea salt; sauté together stirring constantly until shrimp are opaque, about 2-3 minutes. Remove from heat and set pan aside to let shrimp mixture cool.
In a large mixing bowl add salt and pepper, vinegar, mustard, garlic, lemon juice and zest. Use the KitchenAid® 3-Speed Hand Blender with the whisk attachment to blend ingredients together and slowly pour in the olive oil in small amounts until the dressing is emulsified and mixed well. Chop the fresh herbs, mix into the Lemon-Herb dressing and set aside.
Prepare the fresh corn by grilling it – add a little olive oil, salt and pepper, then char it over a medium-high grill for about 15 minutes. Shuck the cooked kernels off the cob and set aside in a separate mixing bowl. If using frozen sweet corn, simply boil in 1-2 tablespoons of water in a small pot over medium-high for 3-4 minutes, then drain and place into a bowl, set aside.
Add the cucumbers and celery to the accompanying mixing bowl of the KitchenAid® 3-Speed Hand Blender, and pulse a few times until chopped into a small to medium dice. Chop each vegetable separately to avoid overfilling the blender bowl. Chop the roasted red pepper into medium diced pieces. Throw all the chopped veggies into a bowl and set aside.
Pour the cooked pasta, shrimp and scallion mixture, corn and all the prepped veggies into a large mixing bowl and add the Lemon-Herb dressing. Gently mix all the ingredients together with a large spoon. Garnish pasta salad with additional chopped herbs, fresh lemon juice and additional salt and pepper to taste, if desired. Cover the bowl in plastic wrap and store in the refrigerator or cooler until ready to serve.

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READ THE FULL POST ON THE KITCHENAID BLOG TO SEE HOW I MADE IT WITH MY KitchenAid® 3-Speed Hand Blender + TIPS FOR PLANNING THE PERFECT BEACH BASH