Holiday | The Artful Gourmet :: Food Stylist | Photographer | Blogger

March 15, 2013March 15, 2013

Celebrate St Patty’s Day with Authentic Irish Food from Good Food Ireland

Just in time for St. Patrick’s Day, Good Food Ireland (www.goodfoodireland.ie), the first-ever, all industry network driving food tourism in Ireland, offers the perfect online destination to shop, plan a food trip, obtain great Irish recipes and learn about authentic Irish food experiences. Good Food Ireland sets criteria for the “best in class” of Irish food and products and has created the Good Food Ireland Approved Provider status. There are over 450 Approved Providers that ensure consumers that all products and services meet the standards. At the newly redesigned website, www.goodfoodireland.ie you can:

Plan a food journey to Ireland via “My Food Trip.” This feature is supported by a host of information including locations and details about hotels, restaurants, cookery schools, producer experiences, markets and festivals as well as an ongoing calendar of events. In addition, there’s the opportunity to meet the people behind the products. The feature allows the user to create, save and share their favorite food trip around Ireland. It’s like a wish list for the user when they come to Ireland.
Shop for authentic Irish products at Good Food Ireland’s online store where Good Food Ireland Approved Provider foods are available for purchase 24-7 (LIVE early March 2013). All products are the highest quality food the island has to offer and include: Kilbeggan Organic Porridge, Ditty’s Oatcakes, Irish Farmhouse Cheese, Ballymaloe Relish, Burren Smoked Irish Salmon, Seymour’s Traditional Irish Shortbread and more.
Find and create delicious contemporary Irish dishes at home with recipes from Ireland’s top chefs including Ed Cooney, Executive Head Chef of Dublin’s five star The Merrion Hotel, and a chef for the Obamas when they were in Ireland and Maurice Keller, Good Food Ireland Ambassador Chef. Some of the recipes include Bircher Muesli made with Irish Porridge Oats, Traditional Irish Stew, Brown Bread and Salmon Fishcakes.

“St. Patrick’s Day is the perfect time to learn about Ireland’s secret gems — its locally produced ingredients, great food and great people,” says Margaret Jeffares, founder and managing director of Good Food Ireland. “Good Food Ireland was created to make it easy for food lovers everywhere to travel to Ireland and to experience our bounty first-hand, but even if you can’t do that, we now offer some of our finest products, bearing the Good Food Ireland Approved Provider seal, here in the U.S. and are happy to share delicious recipes that can be enjoyed not only on St. Patrick’s Day but every day.”

I had the opportunity to meet the Good Food Ireland’s Ambassador Chef Maurice Keller, TV Personality Clodagh McKenna and Founder Margaret Jeffares at Dean & Deluca flagship store in Soho in New York City earlier this week for a special cooking demo and tasting event of some of their authentic Irish foods.

Below are some great photos of the event and the tasty Irish goods that I sampled, available at www.goodfoodireland.ie or at Dean & DeLuca:

Chef Maurice Keller and Founder Margaret Jeffares

Ditty's Celery & Sea Salt — Ditty’s Celery & Sea Salt

Ditty's Irish Oatcakes — Ditty’s Irish Oatcakes

Ditty's Irish Oatcakes & Dubliner Irish Cheese — Ditty’s Irish Oatcakes & Dubliner Irish Cheese

Kilbeggan Irish Porridge & Seymours Biscuits

Dubliner Irish Cheese & Ballymaloe Relish on Oatcakes

Good Food Ireland also shared their recipe for the amazing Salmon Fishcakes and Irish Porridge so you can make some Irish goodies yourself for St Patty’s Day! enjoy.

Salmon Fishcakes

Ingredients:

2 shallots finely chopped
1 lb Salmon Filleted and skinned
Kerrygold Butter 1 Tablespoon
Dry White Wine 5 fl oz
Chopped Parsley 1 Tablespoon
Mashed Potatoes – no cream no butter

For the Coating:

2 Tablespoons Plain Floor
2 Eggs
2 oz soft white Breadcrumbs

Instructions:

Pre-heat oven to 200c/400f gas 6

Butter and season a tray. Sprinkle with the shallots and sit the salmon on top. Drizzle with white wine and season with salt and pepper. Cover with foil and bake in the oven for 8-10 minutes – the salmon should be firm to touch but still pink in the middle.

Sit the salmon in a colander over a pan to collect all the juices.

When all the juices have drained, place in a small pot and reduce on a stove to a nice syrup consistency.

Break up the salmon into flakes, add the syrup and chopped parsley, then fold in the potato until you have a binding texture. Check for seasoning and roll into 12 to 18 ball shaped cakes.

To Breadcrumb – Lightly pass through the flour, beaten eggs and breadcrumbs, repeat the process again.

To Cook – Deep fry at 180c/ 350f for 4-5 minutes drain well.

Serving suggestion

Serve 3 per portion on a bed of steamed baby spinach and lemon butter sauce.

—-

Irish Porridge

Traditional Recipe Cooked with Water or Milk

Ingredients:

Porridge Oats 2 oz
Milk 7 fl oz

Instructions:

Heat the milk, add porridge oats and cook for 1 min serve with honey or salt

—–

Bircher Muesli made with Irish Porridge Oats

Ingredients:

Porridge Oats               5oz
Irish Honey                   1oz
Milk                              20 fl oz
Natural Yogurt             14oz
Sultanas                      4oz
Banana                        1 whole chopped
Apple                           1 Grated
Blueberries                  4oz

Instructions:

Combine ingredients and devour!

—–

Good Food Ireland Products

Ballymaloe Country Relish: A delicate balance of tomatoes and gentle spices, this delicious relish was created by Myrtle Allen of the famed Ballymaloe House in County Cork. It is made from only the finest ingredients, containing no artificial additives. The relish is extremely versatile and is excellent with beef burgers, French fries, cold meats, cheese, sausage rolls and salads. It is also wonderful in sandwiches or served with light meals, picnics or barbecues.

Burren Smoked Irish Salmon: All Burren Smoked Salmon is 100% Irish. It is farmed in the most pristine waters off the west coast of Ireland where there is no pollution. The entire smoking process, from filleting to packing is still done by hand in the small, family-owned smokery.

Cooleeney Cheese: Established in 1986. Jim and Breda Maher established Cooleeney Cheese on the family farm with the ambition to produce a range of artisan cheeses using the milk from their own Friesians. They launched their first cheese on the Irish market that same year and national and international awards over the next two years created a great awareness and interest in Cooleeney Farmhouse Cheese.

Ditty’s Irish Oatcakes: Handmade with rolled oats from County Armagh, these light, nutty, wholesome biscuits have a just-baked crispness. They are made by Ditty’s Home Bakery, a third-generation bakery based in Castledawson, Northern Ireland. The delicious biscuits that reflect a combination of sweet and savory flavors are handmade using only the finest locally-sourced ingredients.

Seymour’s Shortbread: Seymour’s biscuit bakery hand makes these Irish butter shortbread cookies with the finest Irish butter. They are created in Bandon, West Cork using local creamery butter, freshly delivered from the nearby co-op. The shortbread has a dense, crumbly texture but is not too sweet. It’s perfect for pairing with tea, hot chocolate or a glass of cold milk.

Kilbeggan Porridge: The oats in this “creamiest-ever porridge” are grown by fifth-generation farmers on the Lalor family farm in Kilbeggan, Ireland. Grown and processed naturally with no synthetic chemicals, this is perhaps the most delicious oatmeal you’ll ever eat.

——

About Good Food Ireland

Good Food Ireland is a grassroots industry network aimed at promoting innovations in Irish food, the country’s commitment to sustainable, authentic products across food, hospitality and travel industries – incorporating farmers, chefs, hoteliers and outposts of cultural interest. The organization seeks to promote its authentic products in the U.S. and to inspire Americans to travel to Ireland to experience the contemporary cuisine and engage with its citizens and culture. The cross section of agriculture, food & culinary, production/manufacturing and tourism industries seek to grow and sustain the Irish economy.

Margaret Jeffares, Founder & Managing Director of Good Food Ireland. Margaret’s career in tourism and hospitality has spanned almost 25 years. Living on a farm with her husband, Des, in Co. Wexford, she had a strong knowledge of the agri-food industry in Ireland. This combined with her experience in tourism led Margaret to identify a major gap in the market for the development of a strong food and tourism proposition for the island of Ireland. Therefore, she launched the all island umbrella brand “Good Food Ireland” and set the standard for Food Experience in Ireland.

Maurice Keller has travelled the world as Ambassador Chef with Good Food Ireland, showcasing the highest quality food that the island has to offer. Formerly, he was the chef-proprietor of Arlington Lodge Country House Hotel in Waterford City, Ireland. Having worked for many dignitaries, Maurice’s philosophy is simply based on using the best quality local produce he can find.

Clodagh Mc Kenna is a well known TV food personality and the familiar face of “Irish Food Trails” on PBS. She is also the author of four best-selling cookbooks that include Clodagh’s Kitchen Diaries, The Irish Farmers’ Market Cookbook, Fresh from the Sea and Homemade. A trained chef from the famed Ballymaloe Cookery School, Clodagh will share her culinary vision regarding the incorporation of farm fresh produce.

Dean & DeLuca | 560 Broadway at Prince Street | SoHo NYC

December 28, 2012February 16, 2019

Mushroom, Ham and Cheese Strata: Best Brunch Casserole. EVER.

I love waking up in the morning to the smell of fresh brewed coffee and breakfast cooking in the kitchen. This is a delicious brunch casserole that’s perfect for the holidays and feeding a crowd. It’s filled with delicious sauteed ham, onions, baby bella mushrooms, garlic and dill, over a thin layer of torn whole grain bread (I use low carb bread and only 4-5 slices instead of a whole loaf of bread, and you can actually skip the bread all together if you want it to be more of a frittata), then topped with lots of gooey cheddar cheese. Bake the casserole until its light and puffy, let cool and then serve cut into squares with a green salad or fruit salad and whole grain toast. If you want to switch up the herbs, try Herbs de Provence or Fines Herbes instead. Experiment with different cheeses or meats if you like too (Brie, Monterey Jack, Bacon or Sausage), or spice it up with some red pepper flakes or a dash of Tabasco.What’s great is you can reheat it easily and have some yummy brunch/breakfast for a couple of days if you’re only cooking for a few people. Delish!

Mushroom, Ham and Cheese Strata: Best Brunch Casserole. EVER.

Recipe Type: Breakfast, Brunch

Cuisine: American

Author: Kristen Hess

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 8

This is a super easy and quick brunch casserole that’s perfect for the holidays. It’s filled with delicious sauteed ham, onions, baby bellas, garlic and dill topped with lots of gooey cheddar cheese. Make it a meal with a green salad or fruit salad and whole grain toast.

Ingredients

8 eggs
1 cup + 2 tablespoons of milk
1 can cream of mushroom soup
4-5 slices of whole grain bread
1/2 onion, diced
1 teaspoon garlic, chopped (or 1/2 teaspoon powder)
Kosher salt and fresh ground black pepper
2 cups of cubed ham
2 cups of baby bella mushrooms, chopped
1 teaspoon dill
2 cups of shredded sharp cheddar cheese

Instructions

Preheat a medium saute pan over medium heat.
Tear bread into medium size pieces and layer in the bottom of a 9″ x 13″ greased casserole dish.
Whisk together eggs, milk and cream of mushroom soup in a large mixing bowl.
Saute onions, garlic, ham, mushrooms and dill until soft and tender about 5-7 minutes. Sprinkle with salt and pepper to taste.
Layer the ham, mushroom and onion mixture over the bread in casserole dish.
Top with egg mixture evenly.
Sprinkle shredded cheese over the top in an even layer.
Bake at 350 degrees for 45 minutes until strata is puffy and cooked through.
Let cool for 5 minutes, cut into squares for serving.

Recipe adapted from Taste and See, Calvary Chapel Finger Lakes.

December 24, 2012December 24, 2012

Wishing all of you a Merry Christmas and Happy New Year! xo

Looking back on this past year, and all of the tragedies our country has endured with natural disasters and shootings and other acts of destruction – it makes me wish for people to remember what Christmas and the holidays are REALLY all about: joy, sharing, laughter, warmth, peace, giving and most of all LOVE for others. I sincerely wish all of you a holiday filled with these things – and a New Year filled with promise, prosperity and wonderfulness. Merry Christmas. xo

Mom’s Holiday Cutout Cookies

Recipe Type: Holiday, Baking, Sweets, Desserts

Author: Kristen Hess

Prep time: 2 hours

Cook time: 30 mins

Total time: 2 hours 30 mins

Serves: 50-60 cookies

This is a recipe for my Mom’s Holiday Cutout cookies – a recipe that she got from my Grandmother that we still use today every year for the holidays. The cookies are crisp and thin with a delicious vanilla almond flavor in the cookie and the icing. They are the most popular and addicting cookies on our holiday table every year. Enjoy!

Ingredients

COOKIES:
1 cup butter
1 cup sugar
1 1/2 teaspoon vanilla extract
1 egg
1 teaspoon water
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
BUTTERCREAM FROSTING:
1/3 c. soft butter or margarine
1/8 teaspoon salt
3 cups sifted confectioner’s sugar
1/8 to 1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

COOKIES:
In a large mixing bowl, thoroughly cream the butter, sugar, and vanilla extract.
Add 1 egg and water, and beat until light and fluffy.
Combine flour, baking powder and salt; blend into creamed mixture.
Divide dough in half; chill 1 hour.
On lightly floured surface, roll dough to 1/8″ thickness.
Cut into desired shapes with cookie cutters.
Bake on greased cookie sheet at 375 degrees about 6-8 minutes.
Cool slightly; remove from pan and glaze with buttercream frosting and top with sprinkles and decorative toppings.
Let cookies chill and cool overnight, store in a container in layers of wax paper to prevent cookies from sticking.
BUTTERCREAM FROSTING:
Mix together all ingredients in a large mixing bowl.
Divide frosting into separate medium bowls, add food coloring of your choice.

December 12, 2012March 15, 2023

Holiday Cocktail Party! Cocktail + Appetizer Recipes

It’s that time of year again – holiday parties filled with plenty of cocktails, socializing and finger food much to our heart’s desire to celebrate this sparkly season. And what better thing to do than start thinking about planning a Holiday Cocktail Party with some fun recipes for cocktails and appetizers?

So here’s the lineup: Whiskey Sour with Stuffed Mushrooms, Classic Martini with Spiced Mixed Nuts, Mulled Wine with Cheese and Crackers, Pisco Sour, and a luscious White Russian for dessert. I know you’ll love all of these recipes for your next holiday cocktail party…Happy Holidays to all of you – CHEERS!

Whiskey Sour

1 small lemon wedge
Turbinado sugar, for rimming glass
1/4 cup bourbon, preferably Maker’s Mark
1/4 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon granulated sugar, preferably organic
1 cup ice cubes

Rub the lemon wedge around the rim of a 12-ounce rocks glass. Place turbinado sugar in a shallow dish. Dip the rim of the glass in the sugar to coat; set aside.

In a large cocktail shaker, combine bourbon, orange juice, lemon juice, granulated sugar, and ice. Cover, and shake vigorously until all ingredients are well combined and cold. Pour into prepared glass, and garnish with orange slice.

Stuffed Mushrooms

1/4 cup Italian-seasoned bread crumbs
1/4 cup grated or shredded Parmesan cheese
1 tablespoon minced garlic
1 tablespoon fresh parsley, chopped fine
1 teaspoon red chile pepper flakes
Garlic salt
Fresh ground black pepper
3-4 tablespoons EVOO
16 large white mushrooms, stemmed
White Truffle Oil (a few sprays or 1-2 tablespoons for brushing)
2 tablespoons fresh mint, chopped fine

Preheat oven to 400 degrees.

Stem the mushrooms and chop the stems into fine pieces, set aside. In a mixing bowl, blend together bread crumbs, cheese, chopped mushroom stems, garlic, parsley, chile flakes, garlic salt and pepper with EVOO. Adjust olive oil amount to your liking until filling is soft and blended well.

Stuff mushroom caps (cavity side up) with the filling (generously) on a greased baking sheet. Spray or brush truffle oil on outer mushroom caps.

Bake for 20-25 minutes until mushrooms are golden brown. Garnish with fresh mint.

Makes 16 servings.

Classic Dry Martini

1 2/3 oz Gin
1/3 oz Dry Vermouth

Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.

Sweet and Spicy Mixed Nuts

1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce

Preheat oven to 350 degrees F.

In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.

Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.

Makes 2 cups.

Recipe adapted from Taste of Home.

Mulled Red Wine with Brown Sugar

Two bottles of fruity red wine (Zinfandel or Merlot)
Zest strips from one orange
1 1/2 cups dark brown sugar
2 teaspoons black peppercorns, lightly crushed
1 3-inch cinnamon stick, broken into pieces
3 bay leaves
1 teaspoon fennel seeds, lightly crushed

Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine aromatics with the wine, bay leaves and orange zest.

Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved.

Serve warm in glasses or mugs with a variety of cheeses and crackers and spiced nuts.

Recipe from Food and Wine Cocktails.

Pisco Sour

2 oz Pisco
1 oz Lemon or Lime Juice
1-2 dashes Angostura Bitters
1/4 oz Sugar
1/2 Egg White

Shake all ingredients except bitters with ice. Strain into champagne flutes.

Dash with bitters and drag with a toothpick to make design.

White Russian

2 oz Vodka
1 oz Kahlua
Half and Half Cream

Pour coffee liqueur and vodka into ice-filled old fashioned glass and fill with milk or cream.
Alternatively you can shake it all up in a cocktail mixer and strain over ice.
Garnish with coffee beans or cocoa powder.

December 9, 2012January 19, 2021

5 Holiday Appetizer Recipes and Colavita Olive Oil Holiday Giveaway!

The holidays are here, and what better way to celebrate by throwing a holiday cocktail party with friends and family? I’ve teamed up with Colavita this season to celebrate with all of you, by creating some delicious Holiday Appetizer recipes using their World Selection and Private Selection Extra Virgin Olive Oils and Flavored Cooking Oil blends.

Colavita Olive Oil Giveaway!

*THIS GIVEAWAY HAS ENDED – Congratulations to Manda Kay, the winner of our Colavita holiday giveaway! Hope you cook up lots of goodies with your EVOO & Balsamic Glace! Happy Holidays 🙂

I’ve teamed up with Colavita this holiday season and giving away some of their delicious olive oils and balsamic vinegars so you can celebrate the season by cooking up some holiday goodies of your own! The winner will receive: one (1) 3/4 liter of Colavita Private Selection Fruttato EVOO, one (1) 32 oz Roasted Garlic EVOO plus one (1) 29.5 oz bottle of their Balsamic Glace.

All you have to do to enter the giveaway is leave me a comment at the end of this post telling me what your favorite Holiday Appetizer to make with olive oil is.

*For extra entries, just follow me on twitter, facebook, pinterest, google+, tumblr or sign up for my newsletter (at the top right hand side of this page) and tell me you did so in the comments section. **As an added bonus, Colavita is also offering a 25% discount to all of my readers on any purchase in their online store. Simply enter the code ‘AG25’ to receive the discount upon checkout!

**This giveaway begins on Sunday, Dec 9th and ends Sunday Dec 23rd at midnight EST, where one person will be selected by random from the comments section below.**

Colavita World Selection Olive Oils are a new collection of extra virgin olive oils exploring the tradition in countries outside of italy from estates and farms in Australia, Argentina, California, Greece, Spain and Portugal as well as other prime olive oil growing nations. Read more about a few of my favorites that I used in my recipes below!

Colavita 100% Californian EVOO

The warm climate in the “Golden State” of California fosters both grape and olive cultivation perfect for wines and olive oils. The Colavita 100% Californian EVOO is pressed from olives grown in the Sacramento and San Joaquin valleys of California. The mild flavor makes this oil perfect for all culinary applications. Enrich your favorite meal with a drizzle of EVOO and a glass of wine.

Read more and get it online

Colavita Roasted Garlic EVOO

Colavita Roasted Garlic EVOO is a product originally created exclusively for BJ’s Wholesale Stores. To many it has become the “gateway product” that exposes customers to the entire Colavita family of products. It is raved about on their online store so we wanted to share it with all of you! It’s the perfect finishing oil and wonderful for enhancing garlic already present in your dish. Try it on Garlic Bread or my Homemade Pita Chips (recipe below).

Read more and get it online

Colavita 100% Argentina EVOO

The Argentina EVOO was a hands-down favorite at this year’s New York Wine and Food Festival. Arbequino, Coratina and Manzanilla olive cultivars grown in the Catamarca and Mendoza regions of Argentina give this EVOO and intense, fruity aroma and taste. Pair this EVOO with soups, roasted fish, grilled vegetables and red meat for an unbeatable duo.

Read more and get it online

Colavita Private Selection Fruttato EVOO

Colavita’s Fruttato Oil has recently been inducted into the Colavita “Private Selection” line. This line was created to highlight the products which have received the honor of being marked a Colavita family favorite. It is made by cold pressing new harvest olives just before their peak ripeness. The result is a full bodied EVOO which is slightly pungent with peppery flavor notes.

Read more and get it online

Colavita Roasted Garlic Oil Blend

This Colavita Premium Blend is an all-purpose cooking, frying, and salad dressing oil which combines the delicate hint of roasted garlic in a light Canola Oil and Virgin Olive Oil Blend. It is a versatile oil that is naturally low in saturated fats and has no trans fats.

Read more and get it online

Holiday Appetizer Recipes

Sweet and Spicy Chicken Bites

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8-10

These yummy sweet and spicy Asian Chicken bites combine honey, soy sauce, orange and Sriracha to make a fun bite-sized appetizer with a delicious glaze.

Ingredients

1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Sriracha hot sauce
2 tablespoons white vinegar
2 tablespoons fresh orange juice, plus 1 tsp zest
2 tablespoons soy sauce
2 teaspoons Colavita Roasted Garlic EVOO
1 teaspoon Worcestershire sauce
1 tablespoon minced garlic
1 pound skinless boneless chicken thighs, cut into bite sized pieces
1 tablespoon Colavita Roasted Garlic EVOO
Fresh ground white pepper
Dash of red pepper flakes
2 teaspoons cornstarch
2 teaspoons water
1 tablespoon black and white sesame seeds, toasted (for garnish)
1 green onion, sliced thin (for garnish)

Instructions

Combine all ingredients from honey through minced garlic and place inside a large plastic freezer bag.
Cut up chicken into bite-sized pieces and trim visible fat, place in bag and marinate in refrigerator for at least an hour to overnight.
Preheat oven to 425 degrees.
Remove chicken from freezer bag, reserving marinade, and place on a greased baking sheet.
Bake for 20 minutes, turning one time until chicken is browned nicely.
Strain marinade and discard solids, and pour into a saucepan bringing to a boil. Reduce heat and cook for about 3 minutes.
Combine water and cornstarch and slowly pour into glace in saucepan. Add fresh cracked white pepper and red pepper flakes, stirring well.
Turn oven up to 500 degrees.
Toss chicken bites with the glaze and broil for about 5 minutes.
Meanwhile, toast sesame seeds for a few minutes in a pan over medium heat and chop green onion.
Serve chicken bites garnished with sesame seeds and green onions with cocktail toothpicks on a small platter or small plates.

Notes

Recipe adapted from Cooking Light March 2003

https://www.theartfulgourmet.com/2012/12/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Caramelized Onion, Ricotta & Pancetta Tart

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 8

This is a lovely tart recipe that combines sweet and savory flavors. The caramelized onions give it a sweet flavor with a hint of fig balsamic vinegar, balanced out by creamy ricotta, nutty Gruyere cheese, fresh herbs and crispy pancetta.

Ingredients

1 package pancetta (8 thin slices)
3 tablespoons Colavita Fruttato EVOO
2 sweet Vidalia onions, halved lengthwise and sliced thin
1 tablespoon brown sugar
Kosher salt
Fresh ground black pepper
1-1 1/2 tablespoons Fig balsamic vinegar (Tavern Direct brand)
1 cup fresh ricotta
1 egg yolk
1 tablespoons dried Fines Herbes (or 2 tablespoons fresh herbs)
1/2 cup shredded Gruyere cheese
1 frozen pie shell, defrosted, or homemade tart dough

Instructions

Preheat oven to 350 degrees.
Heat a saute pan over medium heat and cook pancetta until browned but not fully cooked, about 5 minutes. Drain fat from pan and place pancetta on paper towels to drain to the side. Once cooled, chop pancetta into small pieces.
Peel onions, remove top and bottom stems and cut in half lengthwise.
Slice onions thin (about 1/8" thick or desired thickness).
In the same saute pan, add 3 tablespoons olive oil and heat over medium high heat.
Add onions and cook over medium high for about 10 minutes.
Sprinkle brown sugar, salt and pepper over onions and stir well, cook another 10-20 minutes, reducing heat to medium low if onions start to brown too quickly.
Continue cooking and stirring onions over medium low for another 15 minutes, add a few teaspoons of water if desired.
Add the fig balsamic vinegar to the onions, turn heat down to low and let cook until they are caramelized, soft and sweet, up to an hour total.
Combine the ricotta, egg yolk and Fines Herbes together in small mixing bowl.
Spread the ricotta mixture over the pie shell in a 9" tart pan with removeable bottom.
Sprinkle Gruyere cheese over ricotta.
Top with caramelized onions and pancetta.
Bake the tart in the oven for approximately 30-45 minutes until pastry and filling are golden brown, and pancetta is crispy.
Let tart cool on a cooling rack for 10-15 minutes before serving.
Serve tart cut into wedges.

Notes

If you prefer to make your own tart dough rather than using a frozen pie crust, Martha Stewart has a great recipe for Flaky Tart Dough on her website at http://www.marthastewart.com/319448/flaky-tart-dough

https://www.theartfulgourmet.com/2012/12/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Parmesan Garlic Artichoke Dip

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 8

Hot Artichoke dip is one of my all time favorite holiday dip recipes, and this one is extra special, using Colavita's California EVOO, lemon zest and minced garlic with lots of gooey cheese. Instead of using mayonnaise, I substitute a light sour cream to cut some of the fat and calories. Serve with my homemade baked pita chips or crackers.

Ingredients

2 tablespoons Colavita California extra virgin olive oil
1 package frozen artichokes, defrosted
1 tablespoon minced garlic
zest and juice from 1/2 lemon
Garlic salt with parsley (to taste)
Fresh cracked black pepper (to taste)
1/2 cup shredded parmesan cheese
1 cup shredded light monterey jack cheese, plus 1/2 cup for topping
1/2 cup light sour cream
dash of cayenne (optional)
dash of paprika (for garnish)
1 green onion, sliced thin (for garnish)

Instructions

Heat oil in a saute pan over medium high heat. Add artichokes and minced garlic, saute about 5-7 minutes until heated through.
Add lemon juice, zest, garlic salt and pepper, mix well and cook another few minutes, set aside.
Meanwhile, add shredded cheeses and sour cream together in a mixing bowl.
Add sauteed artichokes, garlic and lemon to cheese and sour cream.
Sprinkle with a dash of cayenne (if desired), mix well and transfer to a casserole dish.
Sprinkle additional monterey jack cheese over the top and bake in the oven for about 20-30 minutes until bubbly and cheese is melted on top.
Let cool a few minutes, sprinkle with paprika and green onions. Serve with homemade baked pita chips (recipe follows), crackers or crudites.

https://www.theartfulgourmet.com/2012/12/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Baked Garlic Pita Chips

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Makes 36 pita chips

Making homemade pita chips is super easy and way better than buying the storebought kind for your holiday party. Mine are made with whole wheat pita bread, drizzled with EVOO, and sprinkled with garlic salt and cumin for some extra flavor. So delicious and crispy straight out of the oven and so addicting you'll never buy them again! Serve with Hot Parmesan Garlic Artichoke Dip or any of your other favorite party dips.

Ingredients

6 whole wheat pita rounds
2 tablespoons Colavita California EVOO
1 tablespoon garlic salt
1/2 tablespoon cumin

Instructions

Preheat oven to 400 degrees.
Cut pita rounds into triangles (6 wedges per pita).
Lay out pita wedges on a baking sheet and brush each wedge with olive oil.
Sprinkle garlic salt and cumin on top.
Flip over pita wedges, repeat coating with oil, salt and cumin.
Place baking sheet(s) in oven and cook pita wedges for about 15 minutes (checking to make sure they don't burn!)
Let cool, and serve with Hot Parmesan Garlic Artichoke Dip.

https://www.theartfulgourmet.com/2012/12/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Sage, Lemon & Garlic Cocktail Meatballs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 18 medium or 36 small meatballs

Serving Size: 2-4 per person

Everyone loves cocktail meatballs at holiday parties! These lovelies have a hint of lemon and sage and are light and fluffy, made with ground pork or chicken. They are first browned on the stovetop and then finished in the oven until golden brown. They're delicious alone, or dipped in a hot pepper jelly (Williams-Sonoma brand is great), balsamic pear jam (there's one by Academia Barilla that is to die for) or simply dipped in balsamic vinegar glace.

Ingredients

3 slices of bread, crusts removed
1/4 cup milk
1 pound ground pork or chicken
1/4 cup fresh sage, chopped fine
1 tablespoon garlic, minced
1/2 cup onion, minced
zest and juice from half a lemon
1 cup mozzarella cheese, shredded
1 teaspoon red pepper flakes
1 egg, beaten
1 teaspoon garlic salt
Fresh ground black pepper, to taste
1 tablespoon Colavita Argentina EVOO
1 tablespoon Colavita Roasted Garlic Cooking Oil Blend
Red Pepper jelly, for dipping (Williams Sonoma brand)
Balsamic Pear jam, for dipping (Academia Barilla brand)
Colavita Balsamic Glace, for dipping

Instructions

Preheat oven to 350 degrees F.
Remove crusts from bread and tear into small pieces in a large mixing bowl, add milk and let soak for 10-15 minutes.
Mix in ground pork or chicken, sage, garlic, onion, lemon juice and zest, cheese, pepper flakes, egg, salt and pepper with soaked bread crumbs with your hands in a claw-like motion to keep meatballs light and fluffy.
Roll meat mixture into small to medium size meatballs (small makes approximately 36, medium makes approximately 18).
Heat olive oils in a large saute pan over medium heat (if not using cooking oil blend, mix EVOO with a tablespoon of butter to avoid temperature from getting too high and splattering).
Cook meatballs in batches in the oil for about 5 minutes each batch until meatballs are browned on all sides, drain on paper towels.
Once all meatballs are browned, place them on a large rimmed baking sheet coated with cooking spray to avoid sticking.
Bake in the oven for approximately another 15 minutes until cooked through and to keep warm.
Top with additional garlic salt (if desired), fresh chopped sage, and serve with red pepper jelly and balsamic pear jam, and Colavita Balsamic Glace for dipping.

https://www.theartfulgourmet.com/2012/12/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Crunchy Zucchini Sticks w/ Yogurt Dill Sauce

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8-10

These zucchini sticks are a great appetizer for any holiday party. They have a light crunchy coating of Japanese Panko seasoned bread crumbs and are finished with a splash of lemon and sprinkling of sea salt. They go perfect with the cool and creamy yogurt dill sauce or even a ranch dressing for dipping.

Ingredients

CRUNCHY ZUCCHINI STICKS
Colavita Roasted Garlic Cooking Oil Blend
4 medium zucchini, cut into half, into long strips
1 cup all-purpose flour
1 cups Panko Japanese-style seasoned breadcrumbs
Sea salt and fresh ground pepper
2 large eggs
Sea salt, for sprinkling, to taste
Lemon wedges, for garnish
Fresh minced dill, for garnish
YOGURT DILL SAUCE
1 cup of Greek yogurt
2-3 tablespoon minced dill
Sea salt and pepper, to taste

Instructions

CRUNCHY ZUCCHINI STICKS
Heat olive oil over medium high heat in a large deep saute pan, about 2 inches high.
Trim ends off zucchini, cut in half and then in half again lengthwise.
Cut zucchini into large strips about 1/2 an inch thick.
Pour the flour and Panko breadcrumbs into one large bowl and season with salt and pepper.
Beat eggs in a separate bowl.
Dip zucchini sticks in egg, shaking off excess, then dip in bowl to coat with flour and breadcrumbs.
Place coated zucchini on a baking sheet.
Fry in batches until golden brown, draining excess oil on another baking sheet lined with paper towels.
Squeeze some fresh lemon juice on top of zucchini and sprinkle with fresh dill and additional sea salt to taste.
YOGURT DILL SAUCE
In a medium bowl, mix together greek yogurt, dill, salt and pepper to taste.

https://www.theartfulgourmet.com/2012/12/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

*This is a sponsored post by Colavita, but as usual, all opinions expressed are my own. I received 5 bottles of Colavita olive oil samples to create the recipes for this article and holiday promotion. Winners of the giveaway will receive the prizes directly from Colavita by mail and should expect 2-3 weeks delivery time due to the holidays.

**All photographs, recipes and copy are copyrighted by Kristen Hess/The Artful Gourmet 2012 and cannot be republished without my permission or credit on the reposted original material from this article or website.

December 1, 2012February 12, 2013

Holiday Giveaway with Tate’s Bake Shop from Southampton :: Recipes from ‘Baking for Friends’ Cookbook

Tate's Bake Shop Baking with Friends Cookbook

'Baking for Friends' Cookbook by Kathleen King, Tate's Bake Shop — ‘Baking for Friends’ Cookbook by Kathleen King, Tate’s Bake Shop

If you haven’t heard of Tate’s Bake Shop before or experienced their amazing line of desserts and cookies and baked goods, well you absolutely need to. I remember the first time I tried some of their chocolate chip cookies (the ones on the cover of their cookbook), I almost died and went to heaven. They’re light, crispy and thin, and filled with loads of gooey chocolate chips that melt in your mouth for days. They are still my favorite chocolate chip cookies (other than mine, of course), and I can’t resist them any time I spot them at the store.

Author Kathleen King is the creator and owner of the nationally acclaimed Tate’s Bake Shop in the Hamptons, known for her delicious baked goods made with wholesome yet elegant ingredients.

BAKING FOR FRIENDS is a gorgeous cookbook with over 120 scrumptious recipes and mouthwatering photos.With the holidays just around the corner, this is the perfect cookbook to read for all your holiday baking. The book features recipes that are perfect for both special occasions and everyday baking. Chapters include Scones & Shortcakes; Pies, Tarts & Crisps; Tea Loaves & Quick Bread; Party Cakes & Cupcakes; and Cookies. The book also offers delectable, taste-tested recipes for readers with dietary restrictions, including gluten-free, low-fat, vegan, and nut-free. Each chapter also features Kathleen’s innovative baking tips and tricks, designed to help save precious time and energy in the kitchen.

Holiday Cookie and Bar Tower Giveaway! (a $48 value)

**THIS GIVEAWAY HAS ENDED. CONGRATULATIONS TO TERI TROCKWOOD, THE WINNER OF THE TATE’S BAKE SHOP HOLIDAY COOKIE AND BARS TOWER! (Teri, please send me your shipping address so I can get this prize out to you this week!) ENJOY!**

Just to celebrate the holidays, I’ve teamed up with Tate’s Bake Shop who is giving away one of their Holiday Cookie and Bar Towers (a $48 value)! It includes three 7-oz boxes of cookies – one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut. It also includes two rich and buttery raspberry bars, two chocolate chip and walnut-loaded blondies, and two rich, dense and fudgy plain brownies. Each 7-oz box contains approximately 12 cookies, and the bars are a generous size..and all wrapped in pretty holiday packaging!
HOW TO ENTER THE GIVEAWAY
All you have to do to enter for a chance to win is tell me your favorite holiday dessert in the comments section below for one (1) entry.
For extra chances to win, follow/like me on all or one of my social hangouts : twitter, facebook, pinterest, google +, and/or sign up for my monthly newsletter (see box at the top of this page), and tell me that you did at the end of this post. You have to be connected to Facebook to enter comments on this post. If you don’t have a Facebook profile, just send me an email for your entries at kristen (at) theartfulgourmet (dot) com.
The giveaway begins on Saturday Dec 1st and ends on Sunday December 12 at midnight EST, where one person will be picked by random from the comments below. Don’t forget to tell your friends about the giveaway by sharing this page at the end of the post and letting me know in the comments below for extra entries!

Good luck!

A Few Holiday Recipes from the Cookbook

Chocolate Thumb Print Cookies

Yield: Makes about 6 ½ dozen cookies.

Thumbprint cookies are traditionally flavored with vanilla and filled with fruit jam, but these are chocolate cookies stuffed with more chocolate! They will be a welcome treat on your holiday cookie platter, and they are a perfect hostess gift.

Ingredients

Cookies
2 ounces unsweetened chocolate, finely chopped
2 cups unbleached all-purpose flour
¼ teaspoon salt
½ pound (2 sticks) salted butter, at room temperature
½ cup granulated sugar
1/3 cup firmly packed dark brown sugar
2 large eggs, separated, at room temperature
1 teaspoon pure vanilla extract
3 cups finely chopped pecans
Filling
8 ounces semisweet chocolate, finely chopped
2 teaspoons vegetable oil

Instructions

To make the cookies: Heat the chocolate in a microwave-safe medium bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid, but still fluid.
In a medium bowl, whisk together the flour and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the egg yolks, followed by the tepid chocolate and the vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Divide the dough in half and shape each half into a thick disk. Wrap in plastic wrap and refrigerate until chilled, about 2 hours.
Position the oven racks in the top third and center of the oven and preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
Using a heaping teaspoon for each, roll the dough into 78 marble-sized balls, putting them in a baking pan or platter. (If you wish, you can cover the balls with plastic wrap and refrigerate for up to 2 days.) Beat the egg whites in a small bowl until foamy. One at a time, dip each ball in the whites, roll in the pecans, and arrange 1 ½ inches apart on the prepared baking sheets. Refrigerate the remaining balls until ready to bake. Using your thumb (or, if you have long fingernails, the end of a wooden spoon), press an indentation into the center of each cookie.
Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies look set, about 10 minutes. Remove the baking sheets from the oven, and, using your thumb (or the end of the wooden spoon), reform the center indentation in each cookie. Return to the oven and continue baking until the cookies are crisp, about 10 minutes more. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining balls, egg whites, and pecans, on cooled baking sheets.
To make the filling: Heat the chocolate and oil together in a microwave-safe bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid but still fluid.
Using a teaspoon, fill the indentations with the chocolate mixture. Let stand until the chocolate sets (you can refrigerate them to speed things up).

Notes

Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 116-118.

https://www.theartfulgourmet.com/2012/12/holiday-giveaway-with-tates-bake-shop-from-southampton-recipes-from-baking-with-friends-cookbook/

Print
Hakan's Fresh Fig Cake

Yield: 12 to 16 servings.

Monday through Friday, my friend Hakan Ciling designs for the textile and fashion industries. On the weekend, he is an equally talented baker, as this moist, fruit studded cake shows. If you are serving it for an evening dessert, top it with shipped cream flavored with ground cinnamon or nutmeg.
Ingredients
Softened butter and all-purpose flour for the pan
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1 ¾ cups sugar
1 ¼ cups vegetable or grapeseed oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup very coarsely chopped walnuts
1 cup dried cranberries
1 cup pitted dates or dried plums (prunes), cut in half
1 cup golden or dark raisins
12 ripe figs, tips trimmed and cut lengthwise into quarters (about 1 ½ cups)
Instructions
Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter and flour a 9-inch tube pan with a removeable bottom (such as angel food cake pan) and tap out the excess flour.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the sugar and oil with an electric mixer set on high speed until the mixture is very pale, about 5 minutes. One at a time, beat in the eggs, followed by vanilla, scraping down the sides of the bowl as needed. Fold in the walnuts, cranberries, dates and raisins. The batter will be very thick.
Spread half of the batter in the prepared pan. Arrange half of the figs in a ring in the pan, pressing them lightly into the batter. Repeat with the remaining batter and figs.
Bake until a long bamboo skewer inserted in the center of the cake comes out clean, about 1 ¼ hours. Let cool in the pan on a wire cooling rack for 15 minutes. Run a knife around the inside of the pan and the tube and lift out the insert. Invert the cake onto the rack, unmold and let cool completely.
Notes
Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 56-57.
3.1
https://www.theartfulgourmet.com/2012/12/holiday-giveaway-with-tates-bake-shop-from-southampton-recipes-from-baking-with-friends-cookbook/

Blackberry Galette

Yield: Serves 4 to 6.

When all the local farm stands are stocked with big baskets of berries, I can't resist buying them. I love the way blackberries cook up and hold their shape, with their sweet/tart taste. And the blackberries against the yellow hue of the cornmeal in the crust make a beautiful presentation. Serve this the day it's made, with fresh whipped cream or ice cream - it's lovely on its own too!

Ingredients

DOUGH
1 cup unbleached all-purpose flour, plus more for rolling the dough
1/2 cup fine yellow cornmeal (not coarse or polenta)
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) cold salted butter, cut into pieces
1 large egg yolk
2 tablespoons cold water
FILLING
1 teaspoon unbleached all-purpose flour
2 cups fresh blackberries
3 tablespoons sugar
1 tablespoon cold salted butter, cut into small pieces
1 tablespoon sugar for sprinkling (optional)

Instructions

To make the dough:
In a medium bowl, mix together the flour, cornmeal, sugar and salt. Work in the butter with a pastry blender, 2 knives, or your fingertips until the mixture resembles coarse meal with small pea-sized pieces of butter. In a small bowl, mix together the egg yolk and water. Add to the flour mixture and stir gently with a fork until the mixture is moist enough to hold together.
Gather the dough into a thick disk. Wrap in plastic wrap and refrigerate until chilled but not hard, at least 30 minutes, or up to 2 hours. (The dough can be refrigerated for up to 2 days, but let it stand for 15 minutes before rolling out. It can also be frozen for up to 1 month.)
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
On a ligthly floured work surface, roll out the dough into a 10-inch round about 1/8 inch thick. Fold the dough in half, and then reopen on the prepared baking sheet. The dough cracks easily, but just press it back together if it does and don't worry, as the look of the dessert is very rustic.
For the filling:
Sprinkle 1 teaspoon of flour over the dough leaving a 2-inch border all around. Spread the berries over the floured section of the dough. Sprinkle them with the sugar and dot with butter. Fold the uncovered dough up over fruit, pleating it as necessary. If the dough cracks, not to worry - just seal the tears. If you wish, brush the edges of the dough with a pastry brush dipped in water and sprinkle with the tablespoon of sugar.
Bake until the crust starts to brown a bit and the fruit bubbles, about 40 minutes. Let the galette cool on the baking sheet. Transfer the galette to a serving platter with a wide spatula or pick up the baking mat and slide it off onto the platter.

Notes

Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 92-94.

https://www.theartfulgourmet.com/2012/12/holiday-giveaway-with-tates-bake-shop-from-southampton-recipes-from-baking-with-friends-cookbook/

Tate’s Bake Shop also has some holiday exclusives (see below) which are super delicious and seasonal, available for purchase online and at the Southampton store location.

Gingerbread Cookies

http://www.tatesbakeshop.com/p/product-cookies/GPCk1Ging.html

Pumpkin Tea Loaf

http://www.tatesbakeshop.com/p/product-breakfast/GPBlfsPump.html

Holiday Chocolate Chip Peppermint Cookie Bark
http://www.tatesbakeshop.com/p/corporate-gift-giving-simplified/GPCkyBarkHldyPmt.html

Disclosure: All opinions expressed here are my own and for participating in Tate’s Bake Shop Holiday Giveaway Promotion, I received a copy of their new cookbook “Baking with Friends”.

December 1, 2012February 28, 2013

Top 10 {Things I Love} :: Holiday 2012

I have to admit, I have been a bit slack about keeping up with my Top 10 lists the past few months. Mainly due to lack of time from external projects and cookbook photo shoots (which isn’t a bad thing), but I felt it’s time to get this monthly feature back up and running – especially around the holidays with so many fun and cool things I’ve discovered that would make great holiday gifts for the home and foodie in your family! So here’s my Top 10 Things I Love for Holiday 2012…these should keep you and your loved ones happy all year ’round.

1. The Spice Lab Gourmet Salts

One of my good friends bought me a set of these amazing gourmet salts for my birthday and I have to say they not only taste great but come in these cool little lab tubes that fit perfectly on my crowded countertops in my tiny NYC apartment. These are some of the best, rare and unique gourmet sea salts in the world; and they even come with reference cards with detailed descriptions and suggestions on which salts go with which dishes, making it easy to create the perfect combination of flavors. Some of the salts you’ll find in their sets include: Chili Pepper Cyprus Flake Finishing Sea Salt from the Island of Cyprus, Pink Himalayan Crystal Sea Salt from Pakistan, Hawaiian Red Alaea Sea Salt, and Viking Oak Smoked Mountain Salt from Denmark.

http://shop.thespicelab.com/

2. Corkcicle Wine Chiller

I discovered this fun little gadget at the NY Wine and Food Festival this year. It’s a sleek icicle/cork topped wine chiller that you freeze in the fridge and then place inside your wine bottles to keep your wine chilled. They come in classic cork, a variety of colors and they even have festive topped designs to celebrate the season. Talk about a cool holiday gift!

http://corkcicle.com/

3. Jan Burtz Pottery, ABC Home

This beautiful handmade pottery and ceramic line is something I found at ABC Home in New York City a few weeks ago and all I can say is it’s gorgeous. Organic shapes with a simple design, her ultra-thin tableware is artistic and elegant all at once, making your holiday table one to remember or a unique gift for a friend.

Read the interview with Jan Burtz from Handful of Salt

http://www.abchome.com/giftscollectables/dinnerware/tabid/204/productId/86/Default.aspx

4. Michel Design Works

I discovered this lovely collection of glass plates, serving trays, napkins, kitchen towels, soaps, candles, shower gels and creams at Parkleigh Pharmacy in Rochester, NY and fell in love with their beautiful design and luscious holiday scents such as Au Chocolat, Fleur de Noel, Snowman, Christmas, Nutcracker Sweet and Balsam Fir. Love this line! You can find their products at any upscale gift shop (such as Parkleigh Pharmacy) or order online.

http://www.micheldesignworks.com/

5. Nespresso Lattissma+

I already have an obsession with Nespresso coffee and machines, but now there’s a new kid on the block that I’m in love with! The new Lattissma+ is the ultimate coffee brewing machine that’s compact and sleek in design. In addition to its quick start up time and auto-off functions for energy-efficiency, this machine boasts a milk frother as well and can make perfectly portioned espressos, cappuccinos and lattes at the touch of a button. It comes in 4 elegant colors (Silky White, Ice Silver, Passion Red and Midnight Blue) to match every style and personality with a moderate price at $399.You can find them at Nespresso.com, Nespresso Boutiques (New York, Boston, Miami) and in select fine retailers such as Williams-Sonoma, Sur La Table, Macy’s, Crate & Barrel. Don’t forget to buy some of their colorful Grand Cru coffee capsules that come in a variety of coffee strengths and flavors. Once you have a coffee machine this cool and easy, you’ll be hooked for life – I promise.

http://www.nespresso.com/lattissima/?l=us_en

6. Winter Spice Collection, Tea Forte

There’s nothing better to warm you up on a chilly Winter night than a cozy mug of hot tea. Tea Forte has several tea collections of aromatic herbal and black teas, but my favorite is the Winter Spice Collection with delicious flavors such as Harvest Apple Spice, Sweet Ginger Plum, Winter Chai, Sweet Orange Spice and Hazelnut Truffle. The tea comes packaged in individual mesh infusers, and you can also get a brewing infuser mug or teapot to go with it. Other than that, all you need is a warm fuzzy blanket, some cozy slippers and a crackling fire to make it a perfect night in from the cold.

http://www.teaforte.com/store/gourmet-tea/tea-collections/winter-spice/

7. Jewel Tone Cut Glass Cocktail Collection, Pottery Barn

Who can resist a little bit of bling around the holidays? Pottery Barn has a lovely bar collection that comes in brilliant jewel tones (red, purple and gold) with etched cut glass in gorgeous designs that will fancify any holiday cocktail party or soiree. The cocktail shakers and set of 4 martini glasses run $39.50 each. GORGEOUS!

http://www.potterybarn.com/products/jewel-cut-glass-cocktail-shaker/

8. Zingerman’s

This is the ultimate go-to destination for hand-curated artisan and gourmet foods: they have gourmet and imported Coffees and Teas, Baked Goods, Candy, Chocolate Figs, Cheese, Chartucerie, Hand Pies, Fruitcakes, Olive Oil, Smoked Ham, Freshly Baked Breads, Pickles, Condiments and a whole boatload of other cool goodies you’ll want to get your hands on. You can join one of their Monthly foodie clubs: Bacon Club, Olive Oil Club, Baker’s Club, Forbidden Foods Club. Lots of fun DIY Kits including a Reuben Sandwich-making Kit. How fun! Order a Christmas gourmet goodie gift box, filled with a Zzang Original Handmade Candy bar, a mini Hot Cocoa Coffeecake, Spanish Chocolate-covered Figs, a half pound of their own Nor’easter Cheddar, a small Zingerman’s Stollen, Spiced Pecans and a loaf of Chocolate Sourdough Bread. If you want to get really fancy, you can sign up for a Zingerman’s Artisan Food Tour with your sweetie and travel to Italy, Hungary and Spain. Not only is their gourmet food delicious, but quirky and fun and created by a community of small artisan food producers in the Ann Arbor MI area. LOVE.

http://www.zingermans.com/

9. Decorative Lacquered Trays, iomoi

Founder Irene Chen worked at Calvin Klein and Donna Karan before teaming up with co-founder Matthew Grenby to create this luxury lifestyle brand with beautifully designed products for the home with a modern twist. Their lacquer trays are sleek and colorful and add some festive fun to your holiday table and cocktail parties. They also carry ice buckets, paper and glass coasters, gift tags, petite matches, stationery, handbags and accessories that reflect their bold geometric designs.

http://iomoi.stores.yahoo.net/section-lacquer-trays.html

10. DIY Kits, Williams-Sonoma

For your ultimate DIY-er/Foodie in the family, Williams-Sonoma has an array of homemade kits including cheesemaking kits, herb gardens, sprouters, vinegar pots, kombucha making kits, butter, mustard, mushrooms, cider and wine presses. With all this fun stuff you’ll never have to leave home to make your own delicious homemade gourmet goodies for family and friends.

http://www.williams-sonoma.com/shop/agrarian-garden/agrarian-garden-homemade-kits/

March 8, 2012June 25, 2019

Amazing Macaroni + Cheese > There’s No Place Like Home

So here is my award winning Mac and Cheese recipe that I am proud to share with all of you! I was awarded as a Grand Prize Winner in the Challenge Dairy Real Heritage Recipe Contest for my Amazing Macaroni and Cheese! Although this was a few years ago, I am still so grateful for this opportunity to submit my winning recipe and to be a part of this amazing recipe contest. Check out the story I wrote and winning recipe below, and more contest winners on Challenge Dairy’s website.

There’s No Place Like Home

Growing up I always associated food with a sense of comfort, warmth, fulfillment and stability. This is something I attribute to my Mom’s home-cooked meals and nights around the dinner table with my family as we discussed the events of our day, bonded through sharing the heartwarming, delicious meals together and after the meal was done, cleaned the kitchen with our Mom and bonded by watching a television show together before going to bed and getting ready for school the next day. Mom would make Pot Roast with Mashed Potatoes and Green Beans, homemade Lasagna with a salad and garlic bread, Grandma’s Beet Soup with homemade Polish potato noodles, or a yummy, savory Meatloaf with Mushroom Gravy – these were all of our favorites and also heirloom recipes that were handed down from my grandparents and generations past.

That was a long time ago, or so it seems, and since those days I have lived in numerous cities and another country, and still cherish enjoying good food with good people. But nothing compares to those home cooked meals and the sense of comfort they gave me when I was young – those days gave me a solid ground to stand on for life.

One gloomy, dark day last January, I was cooped up in my tiny New York studio apartment feeling completely miserable from the freezing cold weather and had a serious case of the Winter blues. I felt an undying urge to make a home-cooked meal like Mom used to make to cheer me up and get me out of the dismal mood I couldn’t seem to shake. New York can do that to you sometimes – it is one of the greatest cities in the world, but can also take you to the depths of darkness on those dark, freezing, nasty days in the middle of Winter. That day I decided to go on a quest for comfort. Something warm. Something cozy. Something heartwarming. Something that would fill my soul and renew my spirit.

My head started spinning, and I immediately felt energized and motivated with this new task at hand. What would cheer me up and transport me back in time? After furiously searching through all of my recipes, I found the perfect remedy to ail my blues – a big whopping batch of luscious Macaroni and Cheese. Not just an ordinary one (like the kind you get in a blue box with packets of dried chemical-laden cheese dust), but one that called for some delicious gourmet ingredients to take this kid-friendly recipe and turn it into
a serious pot of adult-sized comfort.

I hopped in a cab to Zabar’s (my favorite gourmet store on the Upper West Side) with thrill and anticipation. The freezing rain was coming down sideways and beat against the windows. Once I arrived, I headed straight for the cheese department and was in my glory with their selection of international cheeses that pierce your nose as soon as you walk in the door. I picked up a creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, a chunk of Gruyere and a block of Fontina. Then I found some fresh garlic, heavy cream, premium real butter, smoked thick cut bacon and of course, imported Italian pasta – this was a recipe for a mean Mac and Cheese. Definitely not your Mama’s.

I prepped my ingredients and carefully crafted my dish of gourmet deliciousness. The pot was brimming with a melted creamy cheese concoction and I poured the luscious ingredients into my baking dish, watching with anticipation as the warm, savory smells filled my kitchen. After an hour of waiting anxiously to savor my creation, I scooped up the bubbly goodness into a bowl and upon tasting the first bite with its brown crispy crust and tangy creamy cheese, was transported back to a time of comfort and bliss, when I didn’t have a care in the world, a simpler time and place that seemed long gone from today in my stressful, fast-paced city life.

Who cares about the weather, I thought – I had arrived. I was home.

Amazing Macaroni + Cheese > There’s No Place Like Home

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: Yields 6-8 servings.

Serving Size: 1 cup

This is a super luscious and decadent grown up Mac and Cheese! Filled with Gruyere, Fontina and Mascarpone for extra creaminess, a little cooked bacon and a Parmesan buttery bread crumb topping for extra crunch. Definitely worthy of a special occasion or the holidays to impress your guests!

Ingredients

4 slices bacon or pancetta, cooked and crumbled
5 ½ tablespoons Challenge European Style Butter (salted), divided
¾ cup Japanese Panko breadcrumbs
¼ cup Parmigiano-Reggiano cheese, grated
6 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp kosher salt
1/2 tsp ground black pepper
dash of nutmeg (? teaspoon)
dash of ground cayenne pepper (? teaspoon)
1 ½ cups Gruyere or Comte cheese, grated (3 oz.)
1 cup Fontina cheese, chopped into small pieces (5¼ oz.)
1/2 cup Mascarpone cheese
1 ½ cups dry elbow macaroni (6 oz.)
1/4 cup fresh parsley, chopped fine, plus extra for garnish

Instructions

Preheat the oven to 350°F.
Cook the bacon or pancetta, drain and crumble and set aside.
In a small sauce pan, melt 2½ tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
Melt the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan over low heat. Add the flour and cook for 5 minutes, stirring constantly, do not let the flour burn. Pour in the milk and cream; cook for 5 minutes, stirring constantly. Add salt, pepper, nutmeg, cayenne, Gruyère, Fontina , Mascarpone. Continue to stir until the cheese is melted and incorporated. Remove the pot from the heat.
Prepare pasta according to package directions for al dente (7 - 8 minutes). Drain the macaroni and combine with the cheese sauce. Add crumbled bacon and parsley; mix well.
Pour the macaroni mixture into an 8-inch square baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake 30-35 minutes, until golden brown and bubbly. Serve hot immediately and garnish with additional fresh parsley, if desired.

Notes

You can also substitute the meat using some baked ham or prosciutto, or make it vegetarian and just add extra cheese or some veggies like zucchini, squash, brussels sprouts or mushrooms.

This recipe is also delicious with a little drizzle of truffle oil in the cheese sauce or topped with white or black truffle salt as a garnish.

https://www.theartfulgourmet.com/2012/03/amazing-macaroni-and-cheese-theres-no-place-like-home/

February 23, 2012July 3, 2020

Spicy Seafood Risotto w/ Shrimp + Steamed Mussels

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.

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.

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.

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

PREPARE THE SHRIMP RISOTTO:
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.
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.
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.
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. Shell the steamed mussels (see recipe following) and add to the risotto. Sprinkle with minced parsley and serve.
PREPARE THE MUSSELS:
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.
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.
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.
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

January 10, 2012May 7, 2020

Luscious Brown Sugar Buttermilk Pie

This is a delicious, luscious custard pie that I made over Thanksgiving holiday, and it was so easy to make. Made with buttermilk, vanilla, cinnamon, nutmeg and butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for homemade pie crust, but you can also use a pre-made or refrigerated crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or rye flour. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Enjoy 🙂

For the crust:
1 1/4 cups all-purpose flour
1 tsp sugar
1/4 tsp fine grain sea salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice cold water

For the filling:
3 tbsp all-purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of half a lemon
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp maple syrup (optional)
6 tbsp (3/4 stick) unsalted butter
large grain sugar for sprinkling (optional)

Make the crust:

In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees.

On a floured surface, roll out the dough to a 12 inch round.

Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.

Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling:

In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.

Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Recipe adapted from Martha Stewart Everyday Food, November 2011