So it’s Friday. And a lovely Spring day. I was in the mood to make something lovely to eat, preferably with a sweet and savory twist. I’ve also been on a baking kick lately, not sure why but I’m loving experimenting with different flavors and textures of pizzas and tarts and pies.
I decided to make a delicious rustic pizza made with some redgrapes, shallots, sharp white cheddar and mozzarellacheese, and some thin cut Italianham. I simply rolled out some refrigerated pizza dough and then topped it off with some olive oil, all the pizza ingredients, and some fresh thyme.
I popped it into a 450 degree oven for about 20 minutes until all the cheese and crust was bubbly and golden brown, then finished this beauty off with some sea salt, freshly cracked black pepper, some fresh basil and drizzles of honey.
This is the best thing I have ever tasted in my life. Seriously. The contrast of the sweet grapes, shallots and honey with the sharp and tangy cheddar cheese and salty, crispy ham are like a true love affair…in Paris.
I’m thinking the only thing better than this would be an actual trip to Paris..on the top of the Eiffel Tower at sunset. With a chocolate croissant and cafe au lait in hand. With a really cute French guy. Ooh La La.
Aaah – a girl can dream, can’t she? (Happy Friday!)
Rustic Pizza with Ham, Grapes, Shallots, Cheese, Honey & Thyme
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 10 minutes
Yield: 6-8
Serving Size: 1 slice/wedge
Ingredients
1 package of refrigerated pizza dough (or homemade if you prefer)
2 tablespoons olive oil
1 shallot, sliced thin
1/2 cup shredded Gruyere or Mozzarella cheese
1/2 cup shredded extra sharp White Cheddar cheese
4-6 thin slices Italian ham or prosciutto
1/2 cup red seedless grapes, cut in half
Red pepper flakes (optional)
Fresh thyme
Fresh basil leaves
Sea salt and freshly ground black pepper, to taste
Honey for drizzling
Instructions
Preheat oven to 450 degrees F.
Spray a pizza sheet with oil and stretch out pizza dough to the edges making a thin crust.
Drizzle the dough with olive oil and sprinkle with the shredded Mozzarella cheese. Add the sliced shallots, ham, grapes and White cheddar cheese on to the dough evenly. Top with some fresh thyme leaves and red pepper flakes.
Bake for about 20 minutes until cheese is bubbly and the crust is golden brown.
Top with fresh basil, sea salt, freshly cracked black pepper and drizzle with honey.
Cut into wedges and serve immediately.
Notes
You can also substitute prosciutto or bacon for the ham, and top with some fresh ricotta cheese if desired.
As the New Year begins, so do New Years resolutions. Some of them we keep, some of them we don’t, but one of them we universally all decide is to eat healthier and shed a few pounds from all the holiday gatherings and fat-laden food. So, back to reality it is. Starting today. Holiday over. Back to work. Back to the gym. A pledge to living healthier, eating healthier and cooking healthier. A fresh start for the New Year. For my last hoorah, my Mom and I decided to make one last supper before the regimen begins: Gutsch’s Linguine and Clams. Who is Gutsch you might ask? He was a newscaster up in Rochester, New York and his amazing recipe became famous once it was published it in the newspaper about 25 years ago. Since then, it’s been a family favorite and a dish we make every year when I come home to visit the family.
Bacon. Butter. Garlic. Black Olives. Parsley. Clams. Pasta. Delicious melt-in-your-mouth flavor and OMG – so not a diet friendly dish. But you know what? You might as well enjoy your Last Supper and go all out, so that I did. And I enjoyed every last bite of it. Now, back to the New Year’s resolutions.
Cook bacon in a large skillet until crisp and drain, reserving 1/8 c. drippings in the skillet. Set bacon aside.
Cook onion and garlic in drippings until tender, not brown. Stir in butter until melted**. Drain clams, reserving liquid.
Add clams, bacon, olives, parsley and black pepper and stir together.
Add half of the reserved clam liquid, heat through and keep hot over low heat**. Meanwhile, cook linguine and drain. Mix together with the clam mixture in the pan and place in a warm serving bowl. Top the pasta additional parsley and freshly cracked black pepper for garnish.
Serve this dish with a green salad, crisp white wine and some crusty Italian bread. Delish!!
**You can also throw a little white wine in with the clam liquid and let it simmer down and substitute olive oil for the butter if desired.
As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.
2014 had plenty of interesting ones that went big this year:
Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.
Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.
Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette
Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.
Creative cookies: decadent makeovers on classic cookies
Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes
Smoked spices: deeper richer flavors for foods through smoked spices
Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.
Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces
Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.
Tacos: regional and modern taco joints and pop ups are going to be everywhere
Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.
Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.
Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.
Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.
Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.
Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.
Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.
Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.
Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.
Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties
Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.
Gin: new places opening up that solely serve the classic Gin and Tonic in different ways
High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations
Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.
Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.
Baked calzones are one of my favorite Italian dishes to make when I want an alternative to pizza or pasta. Calzones are savory turnovers filled with meat, veggies and cheese, baked into little pockets of tasty goodness, served with a side of fresh tomato sauce for dipping.
For a recent KitchenAid recipe challenge for the Kitchenthusiast blog, I made some delicious Savory Veggie and Cheese Scones Filled with More Cheese & Meat – stuffed, baked calzones, but made with an herb and cheese scone dough that is light and buttery and super tasty.
They are filled with tons of fresh veggies: tricolor peppers, onions, garlic and spinach with a little spicy Italian sausage and more cheese inside.
I made the scone dough with my new KitchenAid 11-cup Food Processorthat I absolutely love – it does everything from making the dough, to chopping the veggies to shredding the cheese and making the homemade fresh tomato marinara sauce!
So it’s finally beginning to feel like Fall around here in the Big Apple. The temperatures have dropped into the low 50s and it’s been raining like crazy for days. Enough to make you feel a little bit down, but also the crisp air, wet leaves and grey skies kind of make me feel nostalgic and excited for the holidays coming ahead. (November is also my birthday month so celebrations are in order in a couple of weeks!)
Also this dampening weather is a great excuse to make some homey comfort food, curl up under a blanket and read a good book! I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with spicy Italian Pork Sausage, some bright and colorful peppers, a few handfuls of healthy iron-rich spinach, and a homemademarinara sauce with fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmigiano-Reggiano cheese and red pepper to give it some extra zing (yes, I do like my food on the spicy side!)
It’s really an easy dish to prepare and after making my own sauce I can definitely tell a difference from store-bought pasta sauce, which this one puts to shame on all fronts! I bought some Campari Italian tomatoes that are sweet and little and absolutely adorable (I got them at Fairway on 2nd Ave but I’m sure you can find them at other grocery stores). And the homemade sauce is soooo good with the spicy sausage, savory sautéed peppers, onions, spinach and garlic! (And hey, a little bit healthier than a fattening super cheesy-baked pasta dish I normally crave!)
The fresh ricotta and grated Parmigiano-Reggiano cheese give it a creamy, tangy contrast to the spicy, savory flavors in the dish. All you need is some crusty bread and a nice medium-bodied Italian wine such as Nero d”Avola (from Sicily and a bit fruity and herby), Barbera (from Veneto with hints of black cherry and licorice) or a Bonarda (from Northern Italy with hints of black fruits, violet and black pepper). If you prefer white wine, go for a Pinot Grigio or even a Riesling which is a little sweeter and a good balance for the hearty, spicy flavors in the pasta.
Rotelle with Sausage, Peppers, Spinach and Ricotta with Fresh Basil Marinara Sauce
Yield: 4 to 6 servings
I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with some spicy Italian sausage, some bright and colorful peppers, some healthy iron-rich spinach and to top it off, make my own fresh marinara sauce with some fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmesan cheese and some red pepper to give it some extra zing (yes, I do like my food on the spicy side!)
Ingredients
Fresh Basil Marinara Sauce
3 pounds fresh plum tomatoes, blanched, peeled and seeded
1/4 cup extra virgin olive oil
2 large garlic cloves, minced
Pinch of red pepper flakes
Sea salt, to taste
4 fresh basil leaves, torn into bits
1 pound Rotelle pasta (or sub Gemelli, Gigli, Fusilli or Festonati)
Sausage, Peppers and Spinach:
2 tablespoons olive oil, divided
1 garlic clove, minced
½ teaspoon red pepper flakes
½ pound ground pork sausage (spicy or sweet, you choose)
½ onion, chopped
½ red pepper, chopped
½ orange pepper, chopped
2-3 cups fresh baby spinach leaves
A few fresh basil leaves, torn
Ricotta and Parmesan Cheese:
2 ounces Parmigiano-Reggiano cheese (1/4 cup grated)
1 1/2 cups ricotta cheese
Sea salt and freshly ground pepper
A small handful of minced chives, for garnish
Instructions
Make the Sauce:
Blanch the tomatoes in boiling water for 1-2 minutes, and shock in ice water. Peel the tomatoes and cut in half, and de-seed. Place the tomatoes and sea salt into the large work bowl of a food processor and pulse on medium speed until tomatoes are finely pureed. Set aside.
Heat a large saucepan over medium heat. Sauté the garlic and red pepper flakes for a few minutes, then add the tomato puree and cook for about 25-30 minutes at a steady simmer (lower heat if it starts boiling), stirring occasionally, until the sauce is thickened and cooked through. Add in the fresh torn basil and remove from heat and set aside.
Note: If making the sauce ahead of time, store in a sealed container in the refrigerator. It will stay fresh for up to 5 days or in the freezer for up to 2 months.
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta for about 10-12 minutes until al dente. Drain and return to pot. Add fresh marinara sauce and toss to combine; throw in a little extra grated Parmesan cheese and set aside.
Make the sausage, peppers and spinach:
Preheat a large sauté pan over medium-low heat.
Add onion and bell peppers to the bowl of your food processor and pulse at medium speed until chopped into a small dice.
Heat olive oil in the sauté pan, add garlic and red pepper flakes. Sauté for about 1 minute on medium-low heat until lightly golden. Increase heat to medium high, add sausage and cook until well browned and no longer pink. Drain the cooked sausage mixture on paper towels and place in a large mixing bowl.
Heat additional tablespoon of olive oil and sauté onions and peppers until soft and onions are translucent, about 5-7 minutes. Add baby spinach and sauté for another 1-2 minutes until spinach is wilted. Place the cooked veggies into the bowl along with cooked sausage mixture, add salt and pepper, fresh basil and stir together. Set aside to cool.
Prepare the ricotta and Parmesan cheese:
Stir together ricotta, salt, pepper and shredded cheese and stir to combine, reserving some of the grated Parmesan for garnish.
Scoop some of the pasta and marinara sauce into bowls. Top with Sausage, Peppers and Spinach mixture and stir to combine. Top the pasta with a few dollops of the Ricotta-Parmesan mixture, minced chives and additional salt and pepper, if desired.
Serve with some crusty Italian bread, a green salad and a medium to full bodied red Italian wine such as Nero d”Avola, Barbera or a Valpolicella blend.
Fall is here and all of a sudden the craving sets in – Comfort. Food. I love chicken casseroles with veggies and pasta and all that naughty creamy goodness. But I’ve been trying to cut down on sugar and white carbs lately so I thought I would make a healthier version of a chicken casserole to keep it light but satisfy my craving for a baked pot of goodness.
I used an Italian Farro that I had on hand with Porcini mushrooms, and mixed in some sautéed zucchini, garlic and minced onions with a lovely Basil olive oil I have from 7Barrels.com that gives a fresh, herby flavor to go with the nuttiness of the farro. Farro is an organic semi-pearled whole grain that cooks easily and is great in place of white rice or pasta in casseroles. The good news is it’s high in protein and fiber and also low gluten and has a low glycemic index too (plus it’s super tasty too!).
First I sautéed some garlic and dried onion in the olive oil and then added the farro to toast it slightly to bring out the nutty warm flavors before adding the water and Sazon seasoning to cook the farro until plump and slightly chewy.
Then I sautéed the zucchini with more Basil olive oil and garlic until it was lightly browned.
Next I sautéed some seasoned chicken breast in brown butter, and mixed the farro and zucchini mixture together with some grated Parmesan cheese.
After the chicken was lightly browned, I topped the farro and zucchini with the chicken breasts and drizzled a little bit of the brown butter on top and popped it in the oven for about 20-25 minutes until the casserole was baked through.
For finishing touches, I sprinkled some dried thyme, Wild Mushroom crystal sea salt, and some red pepper flakes on top.
The flavors are absolutely spectacular and it’s a healthy alternative to fat-laden creamy casseroles we’re use to. All it needs is a lovely dry white Italian wine (like a Pinot Grigio) to go with it and you’ve got a happy, Fall day. Enjoy.
2 large zucchini, sliced in half lengthwise and cut into half moons
2 tablespoons Basil Olive Oil (7Barrels)
1 tablespoon minced garlic
Sautéed chicken:
3 large chicken breasts (approx. 1.75-2 pounds)
1 tablespoon seasoned salt or poultry seasoning (Instant Gourmet Original)
2 tablespoons unsalted butter
¼ cup grated Parmesan cheese
1 tablespoon Wild Mushroom crystal sea salt flakes (FalkSalt), for garnish
½ tablespoon dried thyme, for garnish
1 teaspoon dried red pepper flakes, for garnish
Instructions
Prepare the Mushroom Farro:
Preheat oven to 350 degrees.
Heat the olive oil in a large Dutch oven and sauté the minced garlic for 1-2 minutes over medium heat. Add the minced dried onion and farro, and sauté for another 3-5 minutes to toast the farro.
Add water and seasonings and bring to a boil. Reduce heat to a simmer and cook farro for about 18-20 minutes until farro is plump and slightly chewy.
Remove from heat and set aside.
Prepare the Zucchini:
Heat olive oil in a large sauté pan over medium high heat and sauté garlic for one minute (be careful not to burn). Add zucchini and sauté for another 5-7 minutes until soft and lightly browned. Remove from heat and set aside.
Saute the Chicken:
Thoroughly wash and pat dry chicken breasts, rub seasoning well on both sides of the chicken.
Reheat the large sauté pan over medium high heat, add butter and let melt and get slightly brown.
Add chicken breasts and cook for approximately 4-5 minutes total, turning once, until chicken is lightly browned. Remove from heat and set aside.
Prepare the casserole:
Place the cooked farro and zucchini in a ceramic casserole. Sprinkle Parmesan cheese into the mixture and stir together well.
Arrange the chicken breasts on top of the farro-zucchini-Parmesan mixture and drizzle some of the browned butter on top.
Bake the casserole at 350 degrees uncovered, for about 20-25 minutes until chicken is no longer pink and cooked through.
Garnish with Wild Mushroom crystal sea salt, dried thyme and red pepper flakes, and additional grated Parmesan cheese, if desired. Serve hot, with a green salad and a light, dry white wine such as Pinot Grigio.
Here are a few of my favorite things I am crushing on – some new and notable, and others just downright awesome and worthy of a shout out – people, places, things that are just absolutely THE BOMB.
Chez Josephine
If you’re looking for a magical place to wine and dine near NYC’s Theatre District, this is the place you must see and experience before or after a night on Broadway. Chez Josephine, owned by Jean-Claude Baker and Jarry Baker, is located on 42nd Street and 9th Avenue. This beautiful restaurant is in tribute to Jean-Claude’s mother (adopted) Josephine Baker, and a vivid return to 1920s and 1930s Paris – the city she loved and thrived in during her career as a premiere entertainer and stage and screen star. It’s a great place to relax with a cocktail and live music – the jazz piano and singers located in the center of the dining room will entertain you as you dine in this enchanting place. The decor is elegant and charming, with its ornate blue tin ceilings, red velvet walls, black glass chandeliers and life-sized vintage portraits of Ms. Baker throughout the restaurant. The French Bistro-style cuisine is delightful in every way with elegant cocktails, salads, entrees and desserts. On a recent visit I experienced a truly delicious and enchanting dinner here with a friend. We started out our meal with some lovely French Sauvignon/Semillon wine and an appetizer of Sauteed Jumbo Sea Scallops wrapped in crispy flavorful Prosciutto with a gorgeous sauce over the top. For our entrees, we ordered the Amish Roasted Chicken, over a bed of crushed zucchin, garlic and fresh goat cheese and their spectacular Lobster Salad. For dessert, we sampled the elegant Peach Raspberry Melba Ice Cream, Creme Brulee and Cappuccino before another cocktail to finish off the evening as we listened to the beautiful jazz music in the buzzing dining room. They also have a weekly Prix Fixe Sunday Brunch for $20 including a Soup or Salad for starters, a main Brunch item such as French Toast or Spaghetti Bolognese, and coffee or tea and a dessert. You don’t want to miss this place the next time you visit NYC. It will take you back in time and space to a beautiful early century Paris and envelop you with all the glitter and drama and beauty of Ms. Josephine Baker herself.
I recently visited this awesome Spanish restaurant in the West Village called Tio Pepe – and had an amazing meal there. We started out with some lovely Rioja wine and Stuffed Piquillo Peppers and Gambas al Ajillo — sauteed shrimp with garlic, olive oil, and Albarino wine for an appetizer, then had the Entrecote a la Parilla — grilled choice sirloin steak with garlic, olive oil and sea salt served with sauteed julienned vegetables and a potato cake; and Paella Valenciana — Saffron laced Bomba rice with clams, mussels, shrimp, chicken, and chorizo for our entree. For dessert, we had the luscious Flan al Caramelo — a traditional Spanish custard topped in caramel sauce to finish off our meal. ABSOLUTELY DELICIOUS!
It’s in a gorgeous elegant space, with a back sun-lit patio area with a wood burning oven where they make their own pizzas and other main dishes on the menu, including the Paella. Tio Pepe is the only restaurant in New York – and one of the only in the US – to use this type of wood burning oven when preparing traditional Spanish fare. The oven was installed this year as a new addition to Tio Pepe, a cornerstone of the West Village for 44 years. Chef Jose Zamora joined Tio Pepe as part of the restaurants commitment to authentic Spanish cuisine.
The owners of Tio Pepe are Jimmy Sanz and his family. Originally from Spain, the Sanz and has been serving NY locals and tourists traditional Spanish and Mexican cuisine for over four decades at their stable of NY restaurants including: Tio Pepe, Casa Pepe,Las Ramblas, Burrito Loco, The Taco Shop and Da Rosina. Chef Jose Zamora is a native of Tarragona, Spain. He began his career working at a family friend’s restaurant. He received two culinary degrees, one from Le Cordon Bleu in the U.S. and one from the Institution Culinario de Cambrils in Spain. His cooking is inspired by both Spanish and French cuisine. He is devoted to using the best ingredients and implementing a simplistic stylist technique with dynamic presentation. As the new executive chef at Tio Pepe, his goal is to provide memorable dining experiences through passionately created culinary dishes.
There’s tons of cool hotels in New York City – but I recently discovered one that is not only super cool but gorgeous inside with its modern design and rooftop patio deck outside.
YOTEL New Yorkcollaborated with NYC-based custom bike company Mott Street Cycles Customs (formerly STRADA Customs) in honor of Bike Month in May. I got to preview these cool cruisers at the YOTEL X MSC: The YOTEL Cruiser Launch Event earlier this month for cocktails & light bites from China Grill Management’s brand new menus for this season at The Terrace at YOTEL New York. They had a live DJ and raffles to to win an MSC Customs bike while we sipped cocktails on the roofdeck.
The YOTEL x MSC Customs partnership provides a fun and eco-friendly experience that is integral to the New York City lifestyle and offers hotel guests specially designed bikes to use as a complimentary amenity throughout their stay. The 2014 fleet of bikes feature three color variations – purple, green and white –along with the YOTEL logo, hand-painted wood grain fenders, leather grips and leather saddles, creating a distinct look exclusive to YOTEL and brand new for this year. Guests can book their bike reservation through the concierge desk who will direct them to Bike and Rollat Pier 84, along 12th Avenue to pick up their custom cruisers.
Mouth is a really cool online foodie store, but it’s not your average online shop, it’s only indie food by indie artisan food producers and everything is handmade, small batch, and made in the USA. Mouth curates and hunts down the coolest new indie products on the market and then curates all these goodies into cool gift packages based on a holiday, occasion, or gift ideas such as: Birthday in a Bag, Breakfast in Bed, Bring Home the Bacon,Bee Happy Taster, or Brooklyn Taster, just to name a few. Maple Bourbon Bread and Butter Pickles, an endless array of honeys and jams, cheese, chocolate, sea salts, salami, cookbooks, herbs and spices, jerky, caramels, condiments, and the list goes on and on. This is a foodie’s dream come to true, and their site makes it super easy to search for and buy super cool gourmet artisan food to your favorite foodie friends and family. I could just shop here all day long.
Bacardi just released nationwide the newest addition to its flavored rum family: Bacardi Mango Fusion. The new flavored rum fuses refreshing juicy mango and orange flavors and can be consumed as a shot or mixed with fruit juices, lemon-lime soda, or sweet-and-sour mix as a cocktail. It has a light, crisp flavor profile and is perfect mixed with OJ, or angostura bitters, or with Bacardi Coconut Rum and a splash of grenadine. Check out some of their new Cocktail Recipes!
If you haven’t tried a SmashBurger yet, well, you need to. They just opened a new location in NYC near the Empire State Building, and I was able to attend their Grand Opening not too long ago where they gave out free burgers all day long to New Yorkers to sample their goods. Their handcrafted burgers are smashed, seared and seasoned to order, using our fresh, never frozen 100% Certified Angus Beef. They have tons of amazing sides to go with of course, I tried the Signature Smashfries which are hand-tossed with garlic, rosemary and olive oil – and absolutely DELICIOUS. They also have fun menu items like hand-breaded haystack onions and fried pickles, hand-spun shakes, grilled or crispy chicken sandwiches, split and grilled hot dogs, crisp entrée salads and black bean veggie burgers with tons of fresh toppings including Truffle Mushroom, Avocado, and Spicy Jalapeno. This is no ordinary burger joint – it’s outta control super good.
Maia is more than just delicious Less-Sweet Non-Fat & Low-Fat yogurt. It is packed with 25+ Billion strands of live active probiotic bacteria, Prebiotic Fiber, Protein, and all the other goodies you need to empower health & wellness. Maia’s grass-fed milk comes from local dairy farmers (never giving their cows hormones) so every cup is fresher and friendlier to the environment. Maia is Gluten-Free too! They have eight delicious flavors: Plain, Strawberry, Vanilla Bean, Raspberry Lime, Peach, Pineapple and Pomegranate Cherry. This Greek yogurt is rich and creamy and perfect for making Fruit and Granola parfaits, topping Quesadillas, or making a delicious low fat yogurt dip for crackers and fresh veggies. Delicious! Click here to see what all the buzz is about!
First we had donuts, then we had croissants, then we had cronuts. Well here;s the coolest new food fad by a place in Chicago called Waffles Cafe who’s created the WONUT. A cross between a waffle and a donut – these babies are made with a thick waffle batter in either chocolate, vanilla or red velvet. Then they are poured into an iron press and then deep-fried until they are crunchy on the outside and fluffy on the inside. Then the fun begins – they are glazed and topped with all kinds of gorgeous toppings – chocolate, sugar, maple, sprinkles, pistachios, cocoa, granola, dried fruits, marshmallow, chopped nuts, you name it. These sweet treats are selling for $2.35 a piece and yes, they’ve been selling like hotcakes since they invented these gorgeous things. I’m sure it won’t be long before they hit the streets of NYC. At least I’m hoping. Otherwise, it’s a great excuse to take a roadtrip to Chicago for one for these delightful creations.
a thicker version of their signature waffle batter. Red velvet, vanilla and chocolate batter get poured into the iron press and cooked to the perfect crunchy-on-outside-fluffy-on-the-inside texture. Next, the wonuts are dipped and fried in vegetable shortening, then covered in gobs of marshmallow, glaze and sprinkles.
Read more at http://www.foodbeast.com/2014/04/24/wonuts-waffle-donuts/#PhUiKMfIQYRxoMXA.99
a thicker version of their signature waffle batter. Red velvet, vanilla and chocolate batter get poured into the iron press and cooked to the perfect crunchy-on-outside-fluffy-on-the-inside texture. Next, the wonuts are dipped and fried in vegetable shortening, then covered in gobs of marshmallow, glaze and sprinkles.
Read more at http://www.foodbeast.com/2014/04/24/wonuts-waffle-donuts/#PhUiKMfIQYRxoMXA.99
This is a groovy little place I stumbled upon in the East Village one night when I was looking for a quick bite and a cocktail. It’s cozy, busy (in a good way), and the moody lighting and delicious wafts of the food will draw you in – just grab a seat at the bar and be prepared to swoon over their awesome menu of Southern comfort food and cocktails. Must try the fresh baked homemade pretzels with beer cheese, the redhead buttermilk fried chicken over creamy grits, with a soy-molasses jus, sesame, ham, b&b pickles. Other favorites are the cheeseburger with homemade waffle chips, the homemade bacon peanut brittle, stout braised short ribs, and the brussels sprouts seared in duck fat, wine and apples are to DIE FOR. And you can’t leave this place without trying their signature cocktail –the redhead fizz made with orange vodka, elderflower cordial, fresh lemon juice. This has to be one of my favorite finds yet.
Bocca Di Bacco is an Italian restaurant with six locations in NYC, their newest one opening on the Upper West Side on W 85th Street. It’s a favorite spot for celebrities, tourist and native New Yorkers and they are famous for their Sunday Brunch. Their top-notch Italian cuisine is designed by Food Network Judge Chef Kristin Sollenne, and they also have an excellent wine selection with 500 of the best wines from renowned Italian wineries. I recently went to the 7th Ave & 21st street location for dinner and sampled the Eggplant Involtini, made with fresh buffalo ricotta, fresh eggplant and mint served in a gorgeous red sauce. For dinner my friend and I had the Braised Short Ribs over Stewed Cabbage and the Roasted Pork Chops with Rosemary Potatoes. We finished off our lovely meal with a boozy dessert made with Prosecco, Mango Puree and Whipped Egg Whites topped with a sprinkling of ground espresso. Delicioso!
Last Sunday on a cold rainy night last week, I started craving some homey pan-roasted chicken. And since I had some fresh asparagus from the farmer’s market I wanted to make some roasted asparagus to go with.
I found a recipe on Food.com‘s website by Rachael Ray for Garlic Roasted Chicken with Rosemary and Lemon that looked pretty delicious and decided to make my own version by tweaking the recipe and the cooking method a little bit.
Rachael’s recipe uses boneless chicken breasts and lemon along with the rosemary and garlic, and is roasted in the oven for about 25 minutes. It’s a simple recipe but I wanted to change it up a bit by using boneless chicken thighs for a richer, meatier flavor, and I added some paprika and cayenne pepper for some extra zing and savory flavor. I started out by pan-searing the chicken and garlic cloves in a Rosemary-Garlic infused olive oil for 20 minutes until they got caramelized and browned, then added the rosemary and finished the dish in the oven for another 20 minutes or so until cooked through and a lovely, golden brown. Then I made a savory pan sauce made with chicken broth, wine, lemon juice and butter to top the chicken, giving it a silky luscious sauce to bathe in.
I also made some lovely roasted asparagus to go with it simply made with olive oil, salt and pepper, some fresh lemon juice, sliced toasted almonds and a dash of dill seasoning and lemon zest to give it some bright flavor at the end.
The result? Crispy, savory chicken with tons of roasted caramel-y flavor and a fresh, lemony side dish of spring green asparagus topped with crunchy almonds and a hint of dill. Perfect for a Spring Sunday Supper!
Preheat oven to 475 degrees and heat olive oil in a cast iron or large skillet.
Season chicken thighs with salt and pepper, cayenne and paprika, and sear over high heat skin side down for about 2-3 minutes. Lower heat to medium-high, add the garlic cloves and rosemary sprigs; cook for another 10 minutes until golden brown.
Turn off the heat, turn chicken over in the skillet, baste with some of the pan juices, and broil in the oven for another 10-12 minutes until chicken is crispy and cooked through.
Turn chicken over once more (skin side up) and continue cooking for another 5 minutes or so.
Remove chicken, garlic and rosemary sprigs from the skillet, reserving the drippings in the pan. Add chicken broth, white wine, lemon juice and bring to a boil, then reduce to a simmer until sauce has reduced by half. Swirl in the butter at the end to make a silky sauce. Serve sauce over the chicken and caramelized garlic.
Roasted Asparagus Almondine:
Preheat oven to 425 degrees.
Wash and trim asparagus and place on a roasting sheet or in a baking dish.
Drizzle with olive oil, sprinkle with salt and pepper, add lemon juice and dill. Add sliced almonds over the asparagus
Roast in the oven for 7-10 minutes until asparagus and almonds are a toasty, golden brown. Sprinkle some additional lemon zest for garnish, if desired, and serve immediately with the Pan-Roasted Rosemary Chicken and Caramelized Garlic.
Spring is on the way, and there’s nothing I love to cook more than fresh greens. Broccoli rabe is one of my favorites, also known as cime di rapa (meaning “turnip tops”), rapini, broccoli di rapa and broccoletti in Italy. The young leaves of the plant are used in cooking along with the clusters of green buds that resemble small heads of broccoli. The flavor of the vegetable is slightly nutty, bitter and pungent and has tons of vitamin A, potassium, calcium and iron, with its peak season from fall to spring.
I decided to incorporate it into a cheesy baked pasta dish made with fresh sweet Italian sausage and three cheeses (ricotta, Parmigiano-Reggiano and mozzarella), along with some fun mushroom flavored pasta, tossed in truffle oil. I picked up some fresh broccoli rabe at the farmers market and sautéed it with some garlic, red pepper flakes and extra virgin olive oil until aromatic, then tossed it into a big casserole dish with the pasta, cheeses and a dash of nutmeg and lemon zest, and baked it into a big pot of golden bubbly brown goodness.
The dish is a perfect light one-pot dish, and is superb served with a glass of crisp Italian white wine, a simple Arugula salad tossed with lemon, S&P, and shaved Parmigiano-Reggiano cheese, and crusty Italian bread with olive oil and red pepper flakes for dipping. Andiamo a mangiare!
Ingredients
Kosher salt
1 bunch broccoli rabe, stems removed, chopped into large pieces
1 pound of pasta (dried ziti or penne, or chunky pasta of your choice)
2 tablespoons white truffle oil
Extra Virgin olive oil
3 cloves of garlic, minced or sliced
1 teaspoon of red pepper flakes
1 medium sweet onion, chopped
1 pound ground sweet or hot Italian sausage
1 (15 ounce) container whole milk ricotta
1 cup grated Parmigiano-Reggiano cheese
1 egg, whisked
A dash of nutmeg
1 teaspoon of fresh lemon zest
Fresh ground black pepper
2 cups shredded mozzarella cheese
2 tablespoons fresh parsley, chopped, for garnish
Directions
Preheat oven to 350 degrees. Grease a 9”x13” or 10” round casserole dish and set aside.
Bring a large pot of salted water to a boil and set up an ice bath in a large bowl to the side. Cook the broccoli rabe in the boiling water for 1 minute and immediately remove and plunge into ice bath to cool for another few minutes. Pat dry and set aside. Add the pasta to the boiling water and let cook until al dente, according to package directions. Drain and rinse pasta in cool water to stop cooking, while reserving ¼ cup of hot pasta water. Toss with white truffle oil and set aside.
Heat a large sauté pan with olive oil and bring the pan to a medium heat. Sauté the garlic and red pepper flakes for about a minute or two, until soft and aromatic. Add the broccoli rabe and toss with olive oil, add salt and heat through. Remove from pan and set aside.
In the same pan, heat more olive oil over medium high heat. Add chopped onion and sauté for about 3-5 minutes until soft and light golden brown. Add ground sausage and cook until browned, drain off any excess fat.
Return the cooked pasta and broccoli rabe into the large sauté pan with the sausage and onion mixture.
Toss the ricotta cheese with whisked egg, nutmeg, lemon zest, salt and pepper to taste. Add to the cooked pasta, broccoli rabe and sausage-onion mixture in the large sauté pan, mixing ingredients together well. Stir in ¼ cup of pasta water to make a light sauce.
Place the pasta mixture into the greased casserole dish. Top with shredded mozzarella cheese and bake for approximately 30-35 minutes until cheese is bubbly and golden brown. Let stand for 5 minutes, sprinkle with fresh chopped parsley and additional grated Parmigiano-Reggiano cheese for garnish.
Serve with a glass of crisp Italian white wine, a simple Arugula salad tossed with lemon, S&P, and shaved Parmigiano-Reggiano cheese, and crusty Italian bread with olive oil and red pepper flakes for dipping.
There’s nothing better than a big pot of soup in the Winter – and this has been the longest one..ever. I’ve always loved my Gram’s Minestrone soup – chock full of veggies, ground beef and pasta and thought I would make a spin on it by making it a combination of her Minestrone and Italian Wedding Soup just for fun. I made a batch of chicken meatballs with lots of parmesan cheese, garlic, onion and fresh parsley..browned them up a bit before adding some kale, carrots, chickpeas, chopped tomatoes and orzo and let it all simmer up into a big batch of healthy, heartwarming goodness. I topped it off with some extra grated parmesan, sea salt and fresh cracked pepper and mopped it up with some fresh baked Italian Rosemary bread from Todaro Bros. down the street.
Who says you can’t have some fun during a blizzard? I’m happy as a clam right now. Or as a meatball, bathing in that gorgeous broth with veggies.
1 teaspoon Tony Chacere's Creole Seasoning (or sub seasoned salt or poultry seasoning)
pinch of cayenne
pinch of nutmeg
dash of red pepper flakes
1 teaspoon Deliciously Dill Blend (The Spice Hunter)
Sea salt
Fresh ground black pepper
Soup:
2 tablespoons olive or canola oil
1 medium onion, chopped
1 tablespoon minced garlic
20 baby carrots, sliced 1/4 inch thick
4 cups chicken broth
2 cups water (use 3 or 4 if you like a thinner soup)
1 (28 ounce) can chopped Italian tomatoes
1 bunch kale, torn (ribs and stems removed)
1 can chickpeas
1 cup orzo or other small pasta (ditalini, pastina, risi or stars)
Instructions
Make the meatballs:
Preheat a dutch oven over medium heat and spray with some cooking oil.
Add all ingredients into a large mixing bowl and stir. Mix together well with your hands and roll into small meatballs (about 1 1/2 inch size), place on a baking sheet or plate.
Brown meatballs in batches for about 6-8 minutes until lightly golden brown (but not cooked all the way through).
Remove meatballs, cover and set aside while prepping soup ingredients.
Make the soup:
Add additional 2 tablespoons of oil to the Dutch oven and saute onions, garlic and carrots for about 6 minutes until soft and translucent.
Stir in broth, water, and tomatoes; cook over medium-high for about 5-7 minutes until liquid comes to a boil.
Add kale, chickpeas, orzo to the pot, let soup come to a steady rolling boil for about 5 mins or so.
Add browned meatballs, cover and let simmer for about 20-30 minutes over medium-low heat, stirring occasionally until orzo and meatballs are cooked through. Add additional salt and pepper to taste.
Serve in large soup bowls topped with additional grated parmesan cheese and fresh chopped parsley for garnish and a side of crusty Italian bread or Rosemary Foccacia bread for mopping up the soup.
Don't forget the wine, fireplace, and your Valentine to make it a complete meal.
