Tag Archives: Fancy Food

Pissaladiére with White Anchovies

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Concluding our week of The South, we are leaving America and traveling northeast to the south of France! I’ve personally only been to northern France, which I hope to correct at some point before I kick it. Provence and the French Riviera just sound so idyllic and romantic. And when I learned from David Lebovitz in his amazing new book that the southern French love rosé wine, it just cemented that desire for a visit even more firmly.

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I am quite the rosé wine lover, and Lebovitz tells us that in Provence, rosé is not a wine but a drink. They pour it into regular glasses over ice. As my husband said, “Oh. So it’s like… slammin’ wine!” I suppose so. Whatever you call it, I couldn’t wait to try it.

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Slammin’ wine is typically enjoyed in Provence with this traditional French pizza, Pissaladiere. Pissaladiere has no cheese; it’s a flatbread topped with caramelized onions, anchovies and Niҫoise olives. For some Americans it can be an acquired taste (it was for me – the first time I tried Pissaladiere a few years ago I wasn’t a fan, but then I also think my anchovies were past their expiration date, which could have contributed), but I highly recommend acquiring it, because it’s extremely delicious. The sweetness of the onions plays beautifully against the salty anchovies and olives.

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That said, I took a couple of liberties. I used Italian white anchovies instead of red French anchovies, simply because I like them better (and I had some on hand from this amazing salad); and I couldn’t find Niҫoise olives, so I used Kalamatas, which are technically Greek, not French. I used a dry rosé wine, instead of a fruitier sweeter one after a very cursory Google search led me to believe, hopefully accurately, that French rosé wine tends to be on the drier side.

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And whether this meal is inside or outside your culinary comfort zone, I’d highly urge everyone to give it a shot, including the wine over ice. I was thoroughly impressed by the elegance and deliciousness of the whole thing.

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{One Year Ago: Fourth of July Recipe Round-Up, Coconut Poke Cake}
{Two Years Ago: Beef Puffy Tacos}

Source: slightly adapted from My Paris Kitchen by David Lebovitz

Ingredients:
4 tbs olive oil, divided
3 lbs. onions, peeled and thinly sliced
10 sprigs of thyme
4 garlic cloves, peeled and smashed
½ tsp kosher salt
½ tsp granulated sugar
Fresh cracked black pepper
1 lb. ball of pizza dough, at room temperature
30 pitted Niҫoise olives, or 20 Kalamata olives pitted and cut in half
16 or so good-quality, oil-packed anchovy fillets

Directions:
First, caramelize the onions. Pour 3 tbs olive oil into a large, deep Dutch oven and heat over medium. Add the onion slices, thyme, garlic, salt, and sugar. Cook, stirring frequently for 30 minutes, watching carefully to make sure your onions aren’t scorching on the bottom. If they are, lower the heat to medium-low. Cook another 30 minutes, stirring occasionally, until the onions are deep golden-brown. You can add more olive oil if needed. Stir in a few grinds of pepper, then pick out the thyme sprigs and the smashed garlic. Let cool.
Preheat your oven to 400 F and grease a baking sheet. Stretch the dough out into a loose rectangle on the baking sheet. If it is snapping back when you stretch it, cover it with a clean kitchen towel and let it rest 15 minutes, then try again.
Once your dough is fitted on the baking sheet, spread the caramelized onions on it in an even layer, leaving about a 1-inch border on all sides. Toss the olives on top, spacing them evenly, and then top with the anchovies. You can lay them about however, or you can decoratively crisscross them. Drizzle the whole pizza with the remaining 1 tbs of oil.
Bake for 20 minutes, until the crust is lightly browned. Remove the pizza to a cutting board and let rest a few minutes. Cut the pizza into squares or rectangles and serve warm, with plenty of slammin’ wine to go around!

Champagne Chocolate Truffles

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Yesterday I made these insanely scrumptious little chocolate bites for my newest niece, who was born to my sister yesterday morning!!! [Well, okay, I didn’t make them for her, not literally anyway. No worries, no one in my family is feeding these to a newborn.]

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But yes, I made these in her honor! Miss Hannah Rose made her way into this world smoothly and safely, and everyone is doing very well. I’m so excited to have another niece (between my side and Matt’s, she is Niece 4!!), and I cannot wait to meet her in person. Welcome to the world, Hannah!

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Since champagne usually signals celebration, these elegant little bites seemed perfect for this wonderful occasion. They are supremely delicious, quite decadent and pretty rich. I found I didn’t want more than one at any given sitting. So they would be perfect for setting out at a cocktail party for a sweet ending.

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Recipe notes are in the recipe; this one appears complicated but really isn’t. A perfect way to celebrate a new baby! Enjoy!

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{One Year Ago: Rainier Cherry Mojitos}

Source: adapted from The Ottolenghi Cookbook by Yotam Ottolenghi

Ingredients:
2 oz. milk chocolate
12 oz. dark chocolate, divided
2/3 cup unsalted butter, cut into small cubes
5 ½ tbs champagne
2 tbs plus 2 tsp brandy
½ cup cocoa powder, for dusting

Directions:
Chunk up the milk chocolate and 7 oz. of the dark chocolate into little pieces. My preferred method is to leave the chocolate bar in is wrapping and beat it up with a meat mallet. You can also chop it with a sharp knife.
Place a glass bowl over a small pot of simmering water, making sure the water is not touching the bottom of the bowl. You can also use a double boiler if you have one. Add the milk chocolate plus the 7 oz. dark chocolate chunks to the bowl and let them melt, stirring with a spatula as you go. Once melted, add the champagne and brandy, and stir vigorously until the mixture blends again. Now add the butter, a little at a time, stirring to combine it as it melts. Once all the butter has been added and melted, remove the chocolate from the heat source.
Grease a small glass baker (I used an 8×8” square) and pour the hot chocolate mixture in. Refrigerate for a good 3 hours, until very firm.
When the chocolate is ready, chunk up the remaining 5 oz. of dark chocolate, and place a clean glass bowl over the same skillet of simmering water. Melt the chocolate until smooth, then remove it from the heat source. Let it cool about 10-15 minutes, until it is no longer steaming but still stirrable. Spread the cocoa powder onto a plate.
Remove the firm chocolate mixture from the fridge. Use a cookie scoop or melon baller to scoop small rounds of the firm chocolate, then drop those round truffles into the melted dark chocolate. Use a fork or 2 toothpicks to roll it around and coat it, then carefully lift it out and drop it into the cocoa powder. Roll it around to lightly coat. Remove to a plate. Repeat until you have used up all the firm chocolate. If the chocolate is getting too soft to work with, simply stick it back in the fridge for about 30 minutes. If your dark chocolate hardens during that time, zap it in the microwave for a few seconds and stir.
Once all your truffles are assembled, stick the plate in the refrigerator for about an hour so they can set up. Serve chilled or room temperature, your choice.

Reisling Ice Cream

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After much research and careful consideration, I have decided that the North Fork of Long Island is my happy place. And, fortunately it’s only a 2 hour drive away from where I live!

For those unfamiliar, the North Fork is opposite the Hamptons, straight north. The North Fork is along the Long Island Sound, and on the other side of that water is Connecticut. Unlike the Hamptons, it’s a tranquil, quiet place with no movie stars or other celebrities, it’s much less hip, and it’s light-years cheaper. There are cute little mom-and-pop stores and eateries, quaint old houses, and a long and winding wine trail. Matt and I go there throughout the spring and summer mostly to visit the wineries.

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We’ve established some favorites by now, and there’s one winery, Pindar, that makes the most amazing Reisling ever. We fell in love with it 8 years ago, and no Reisling I’ve tasted since has lived up to it. It’s insanely popular, too; one year we didn’t get there early enough in the season and they were sold out. For the whole entire year. It was utterly tragic, and we’ve made sure it won’t happen ever again. Every May, when they release it, we go out there and buy at least half a case (at least!). Then we drink it slowly throughout the year because we know that if we run out before May, we can’t get more until then.

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The result of all this? We’ve become Reisling hoarders. I just glanced at my wine rack and found three bottles of it, all of which were purchased almost a year ago. It’s a little sad. So when I found a Reisling ice cream on Food & Wine’s website, I knew that would be a fantastic excuse to use up some of our getting-to-be-a-bit-ridiculous stash of Pindar Reisling wine.

Um, fantastic is correct. I’d never used wine in an ice cream before, but holy cow, was this delicious! So creamy and smooth, and with the unmistakable wine flavor front and center. That being said, please use a very good Reisling for this. It doesn’t have to be pricey, you can find excellent wine in the $10-25 a bottle range. But just know that you’re going to taste the wine, so make sure you like it first. Enjoy!

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{One Year Ago: Green Gumbo}

Source: Food and Wine

Ingredients:
2 cups heavy cream
8 large egg yolks
3/4 cup plus 2 tablespoons sugar
1/2 cup milk
1/4 cup Riesling wine, not dry Reisling

Directions:
In a medium saucepan, heat the heavy cream until bubbles appear around the edge. Beat the egg yolks with the sugar until smooth. Gradually beat the hot heavy cream into the egg yolks. Return the mixture to the saucepan and cook over moderate heat, stirring constantly, until the custard is thick enough to coat a spoon, about 5 minutes; do not let the custard boil or it will curdle. Strain the custard into a bowl set in a larger bowl of ice water. Stir the milk into the custard and let cool completely, stirring occasionally.
Freeze the custard in an ice cream maker according to the manufacturer’s instructions. When the custard is frozen but still soft, add the wine and continue churning until the ice cream is firm. Transfer to a chilled container; freeze for 1 to 2 hours.

Roast Leg of Lamb with Parsley Walnut Pesto #SundaySupper

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Happy Easter!! Today our Sunday Supper theme is Passover and/or Easter dishes – very apropos, don’t you think? It really got me thinking about how we celebrated Easter growing up, particularly the edible part.

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Where I’m from, you can always count on two dishes making an appearance on every Easter table: deviled eggs, and glazed ham. While I have come quite far in expanding my palate and recovering from picky eating, I’m still only human. I don’t like everything out there. Thanksgiving stuffing, for one. You know what else I can’t stand?

Glazed ham.
And deviled eggs.
Those are seriously two of my least favorite things in the world.

Clearly, Easter is not my holiday.

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Until moving to New York, that is. Easter is a bit different up here. There are still deviled eggs, it seems I’ll never escape those completely, and yes, some people do a ham, but I’ve pleasantly discovered that lamb is a very popular Easter dish here. Seeing as I adore lamb in any cut or preparation, I think it’s safe to say, I’ve found my people.

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Of course I bring you a roast leg of lamb today. This was rich, flavorful, meaty, and beautifully textured. It was also a tad underdone when I first sliced into it, thanks to my meat thermometer hitting the skids at a very inopportune moment. I ended up having to cook this beautiful meat without a clue of its internal temperature at any given time. So we kind of had some lamb tartare. While not my intention, I wasn’t too upset as I like lamb tartare. But if you don’t, then I highly recommend a working meat thermometer. And yes, that is why my pictures are rather limited. I didn’t want to show you the rare part that was, let’s face it, still bleating a little.

But, I would highly urge you to look past all the hiccups my malfunctioning meat thermometer decided to cause and give this one a go. It’s really amazing. And can we say leftover sandwiches??? Wheeeee!!!!

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{One Year Ago: Roasted Asparagus with Bacon Vinaigrette, Jalapeno Popper Grilled Cheese Sandwiches}

Source: Keys to the Kitchen by Aida Mollenkamp

Ingredients:
½ cup fresh flat-leaf Italian parsley
¼ cup fresh marjoram leaves
4 tsp kosher salt, plus more for the lamb
8 garlic cloves, peeled and smashed
1 tsp freshly ground black pepper, plus more for the lamb
1 tbs balsamic vinegar
1 tbs honey
3-6 tbs olive oil, plus more for the lamb
¾ cup toasted walnuts
1 (5-6 lb.) boneless leg of lamb, butterflied (get the butcher to do this for you)

Directions:
Make the pesto: in the bowl of a food processor, combine the parsley, marjoram, salt, garlic cloves, pepper, vinegar, honey, and olive oil. Pulse until smooth. Add the walnuts and process again until smooth, adding more olive oil if need be, but not too much. You want this to be a very thick pesto.
Unroll the lamb all the way. Rub the meat with olive oil, then season with salt and black pepper. Spoon half the pesto into the center of the flattened lamb and use a spoon to smooth it out, leaving about a 1-inch border. Roll the meat back up and tie it in several pieces with kitchen string.
Rub additional olive oil, salt and pepper on the outside of the lamb. Place the lamb on a rack in a roasting pan. Let it sit at room temperature for 20-30 minutes while you preheat your oven.
Speaking of which, preheat your oven to 450 F. Roast the lamb until golden brown, about 20 minutes. Lower the oven temperature to 375 F and roast until an instant read meat thermometer registers 125 F for medium-rare, about 135-140 F for medium. I highly recommend you do not go beyond medium. For medium-rare, this will take anywhere from 40 to 60 minutes. Seriously, use a functioning meat thermometer.
When the lamb is done, let it rest 10 to 15 minutes before carving. While it is resting, spoon the remaining pesto into the roasting pan and stir to combine with the meat drippings. Scoop up the pesto drippings and transfer to a gravy boat or small bowl.
To carve and serve the lamb, cut away the kitchen strings, and throw them deep into the trash if you have pets. Using a sharp knife, cut the meat against the grain into slices. Serve with the pesto pan drippings spooned over the lamb.

And don’t forget to check out the rest of the fabulous Sunday Supper team!

Breakfast/Brunch

Appetizers:

Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Veal Oscar

Veal Oscar

Happy Friday! I’m wrapping up ASPARAGUS WEEK with a doozy of a good one, y’all. This dish is elegant, beautiful and delicious. A perfect option to have in your arsenal of tricks for when your boss is coming for dinner (does that still happen, ever?), or to make something special for your significant other, or to impress a hot date. Because this one is very impressive, y’all.

Veal Oscar

veal oscar

One recipe note: this does call for making béarnaise sauce. And béarnaise sauce can be tricky to make. I scrambled the egg yolks on the first go and had to start over. The other tricky part is that once you’ve made the sauce, you have to let it sit while you make the rest of the dish, and keeping béarnaise sauce at the perfect temperature so it doesn’t break on you can be a tightrope walk. So, if your sauce isn’t cooperating 100%, I say it’s perfectly fine to use a dollop of mayonnaise or a few drops of heavy cream to help it out. I mean, come on, you’re making this meal to impress your boss or to get laid, not to take a final exam at the French Culinary Institute. In this instance, a little cheating is perfectly okay and you should not feel bad at all.

Veal oscar

Okay, now for our recap of ASPARAGUS WEEK!

First up, I began the week with an insanely delicious Shaved Asparagus Pizza. There are no words…

Shaved Asparagus Pizza

 

 

 

 

 

Then, I took a little detour from Asparagus Week by participating in the fantastic Secret Recipe Club and showed y’all a Homemade Pizza Sauce, which will forever replace the canned stuff for me.

Homemade Pizza Sauce

 

 

 

 

 

Wednesday we got back to asparagus with a Grilled Asparagus Panzanella, which I shared over at my friend Tara’s blog, Noshing with the Nolands. It was awesome, and a perfect way to usher in some warmer weather.

Grilled Asparagus Panzanella

 

 

 

 

 

And yesterday, I became a member of the Department of Redundancy Department by sharing Shaved Asparagus and Spinach Salad, which was beyond amazing so I stand by it.

Shaved asparagus and spinach salad

 

 

 

 

 

And here’s an asparagus recipe round-up from the blogosphere! Enjoy!

Asparagus and Cheese Tart from What Megan’s Making
Asparagus, Artichoke and Shiitake Risotto from Smitten Kitchen
Baked Parmesan Asparagus “Fries” with Lemon Garlic Aioli from Simply Scratch
Caramelized Leek and Asparagus Salad from Cupcakes and Kale Chips
Egg, Country Ham, Asparagus and Leek Pizza from Farm Fresh Feasts
Pesto Tortellini Salad with Asparagus from The Kitchen is my Playground
Prosciutto Wrapped Asparagus from Cooking on the Front Burner
Roasted Asparagus with Bacon Vinaigrette from The Texan New Yorker

Veal Oscar

{One year ago: Slow Cooker Refried Beans}

Source: adapted from Tyler Florence Family Meal by Tyler Florence

Ingredients:
BEARNAISE SAUCE:
¼ cup chopped fresh tarragon leaves
1 large shallot, minced
¼ cup champagne vinegar
¼ cup dry white wine
3 large egg yolks
½ cup (1 stick) unsalted butter, melted
Kosher salt and black pepper

VEAL:
8 very thick asparagus spears, bottom 2 inches removed
4 veal cutlets, about 3 oz. each
About 1 ½ cups all-purpose flour
Kosher salt and black pepper
2 tbs unsalted butter
1 shallot, peeled and sliced into thin rings
Canola oil
Fresh tarragon leaves, for garnish

Directions:
First, make the BEARNAISE SAUCE. In a small saucepan, combine the tarragon, shallot, vinegar, and wine. Bring to a simmer over medium heat and cook until reduced by half, 5 to 10 minutes. Remove from the heat and set aside.
Fill a medium saucepan with water and set it over medium to medium-low heat. Bring to a simmer.
Place the egg yolks into a stainless steel mixing bowl and whisk vigorously for a few seconds, until pale yellow and fluffy. Place the bowl over the pot of simmering water, making sure the water is not touching the bottom of the bowl. While whisking continually, SLOWLY pour the melted butter into the egg yolks. Continue whisking vigorously until the sauce is smooth and emulsified, about 10 minutes. Turn the heat down on the water if necessary. Stir in the shallot mixture and season to taste with salt and pepper. Keep warm (turn the heat on the saucepan to low) until ready to serve. While you’re working on the veal, stir the sauce occasionally to see how it’s doing. If it’s too thick, use a little heavy cream; if it’s breaking on you, use a dollop of mayonnaise.
Now make the veal. Fill a high-sided large skillet with a few inches of water. Set over high heat and bring to a boil. Drop the asparagus into the boiling water and cook for 2 minutes. Drain the asparagus and either plunge them into a bowl of ice water, then remove once they’ve cooled, or drain them into a colander and run them under very cold water until they have cooled. Set aside.
Place each veal cutlet between 2 sheets of parchment paper (or 1 large sheet folded in half). Using the smooth side of a meat mallet to pound each cutlet to an even ¼-inch thickness. Cut each in half cross wise. Place 1 asparagus spear on each cutlet half and roll into a cigar.
Place about 1 cup flour in a shallow dish or plate and season with salt and pepper. Dredge the veal rolls in the flour by rolling them across the plate. Tap off the excess. Repeat with each asparagus spear and set them all on a plate.
Place the remaining flour in a small bowl and season with salt and pepper. Separate the shallot slices into rings, discarding the smallest ones. Add to the bowl of flour and toss until coated. Set aside.
Wipe out the skillet you used to blanch the asparagus, and melt the butter in it over medium-high heat. Add the veal rolls, making sure not to crowd them, and cook, turning at least once, for about 8 minutes total. Remove to a plate and set aside.
To the drippings in the skillet, add enough canola oil to make a nice film across the entire bottom of the skillet. Add the shallot rings and fry for just a couple of minutes, tossing a few times, until browned and crisp. Remove with a spider or slotted spoon to a paper towel lined plate.
Now you are ready to assemble this bad boy. Line up the veal rolls on a platter and generously spoon béarnaise sauce over them. Sprinkle some crispy shallots on top, then garnish with some torn tarragon leaves. Serve immediately, two veal rolls per person.

Shaved Asparagus and Spinach Salad

Shaved Asparagus and Spinach Salad

Welcome to another day in the week of ASPARAGUS!! So, I know that this post may sound a little redundant within my Asparagus Week. I mean, I’ve already posted a recipe featuring shaved asparagus, and then yesterday I posted an asparagus salad. Surely I could have found something different to do with asparagus than putting shaved asparagus in a salad? Yes, I could have, but what can I say? The heart wants what it wants, and when my heart ran across this recipe, it started to pitter-patter quite loudly and eagerly, and I felt involuntarily compelled to follow its lead.

asparagus close-up

asparagus bundle

Fortunately, my heart did not lead me astray at all – this salad is fantastic! It’s so clean and bright and healthy; and I think I could eat this once a week all year, if only supermarket asparagus tasted good all year long. As we all well know, it does not. But this salad should definitely become one of your staples during asparagus season. It’s just so perfect! Easy to throw together, too. Enjoy this one, guys!

shaved asparagus and spinach salad

Shaved asparagus and spinach salad

{One year ago: Cajun Crab Cakes with Jalapeno Tartar Sauce}

Source: lightly adapted from Fine Cooking Magazine, April/May 2011

Ingredients:
3 tbs white wine vinegar
2 tbs fresh lemon juice
2 tbs olive oil
1 tbs honey
1 tbs finely minced shallot
Kosher salt and black pepper
¾ lb. thick asparagus
3-4 handfuls baby spinach
½ cup toasted, peeled and chopped hazelnuts
2 ½ oz. shaved Pecorino Romano cheese (use your vegetable peeler)

Directions:
First make the vinaigrette. In a small bowl, whisk together the vinegar, lemon juice, olive oil, honey, shallot, salt and pepper. Set aside.
Do not snap the tough ends off the asparagus. Place one stalk on a cutting board, and hold it by the tough end. Using a vegetable peeler, shave the asparagus in one long motion. Repeat until you can’t shave any more of the green off; at this point, just snap the tender part from the tough end and discard the tough end. Repeat with the remaining stalks.
Toss the shaved asparagus with 1/3 cup of the vinaigrette and let sit for 10 minutes. You can let it sit longer, but just know that the longer it sits, the more it softens and the harder it is to toss with the rest of the salad ingredients.
Add the spinach and hazelnuts to a large salad bowl, then add the asparagus shavings along with the remaining dressing. Toss to combine, then shave the cheese over top. Serve immediately.

Shaved Asparagus Pizza

Shaved asparagus pizza

Happy Sunday evening! I’m so excited because I am finally returning to my themed weeks!! I’ve missed blogging this way. So this week’s theme is….. drum roll please…… ASPARAGUS!! Asparagus and I have become great friends over the past several years (of course I hated it growing up), and to me it’s the perfect vegetable to usher in the spring season.

asparagus shavings (for pizza)

We’re starting the week with a delicious and beautiful pizza, which I couldn’t get enough of; Matt felt the same, and I’m sure we both deserve a medal for allowing the other their fair share of leftovers. I know either of us could have easily hoarded them all for ourselves.

shaved asparagus pizza

Shaved asparagus pizza

This pizza will go down as one of my favorites, one I will probably make every spring at least once. You should too. Enjoy!

Shaved Asparagus Pizza

Shaved Asparagus pizza

{One year ago: Tomato Cornbread}

Source: adapted from The Smitten Kitchen Cookbook by Deb Perelman

Ingredients:
1 lb. fresh pizza dough
½ lb. thick asparagus
2 tsp olive oil
Kosher salt and black pepper
4 oz. goat cheese
¼ cup grated Parmesan cheese
5 oz. fresh mozzarella, thinly sliced
1 scallion, thinly sliced

Directions:
Preheat your oven to 425 F. Grease a round pizza pan and sprinkle with a touch of cornmeal if desired. Roll or stretch out your pizza to fit the pan. Par-bake it for 8 minutes. Remove from the oven, leaving the oven on.
Meanwhile, prep the asparagus. Do not snap the tough ends off the asparagus. Working with one spear at a time, hold it by its tough end and lay it flat on a cutting board. Use a vegetable peeler to shave the asparagus into long strips. Keep going until you physically cannot make it work anymore, then snap off the tough end. Discard the tough ends and place the shavings in a bowl. Toss them with the olive oil, plus salt and pepper to taste.
Remove the par-baked pizza crust from the oven. Crumble the goat cheese and place the crumbles evenly over the dough. Sprinkle the parmesan evenly over the crust, followed by laying the mozzarella slices on top. Pile the asparagus on top.
Bake the pizza for 10-15 minutes, or until the edges of the crust are browned. The asparagus might be lightly charred. That’s a good thing.
Remove the pizza from the oven and sprinkle with the scallions. Let rest about 5 minutes, then slice and eat!

Anchovy Pasta Carbonara

Anchovy Pasta Carbonara

So this Seafood with Pasta dish came about in an effort to use up a box of linguine languishing in the pantry, and I also needed a good excuse to use some Sicilian anchovies I picked up at Fairway. Non-cheap Sicilian anchovies, I might add…

Sicilian anchovies

Now, I am an anchovy fiend. I love them. I’m constantly looking for excuses to cook with them, and if I don’t have one, I’ve even taken to eating them on toast. I just adore them! Matt is…. not as much of a fiend, we’ll put it that way. I have to sneak around with them sometimes. So the night we had this dish, when he asked what was for dinner, I simply said, “carbonara.” Little omission there, I admit.

anchovy pasta carbonara

Well he loved it. I mean, LOVED IT. He even said it was, and I quote, “the best carbonara I’ve ever eaten.” And yes, at some point he did figure out the anchovies. Well, his assessment of the dish was quite accurate. This carbonara is incredible. As is probably obvious, the anchovies replace the bacon/pancetta as the salty component. And it really does work, I promise!

anchovies and linguine for carbonara

This pasta dish is delicious, simple and kinda sexy. Perfect to make for your other half tomorrow! So even if you think you’re squicked out by anchovies, take a hint from Matt and give this one a go. I think you’ll love it!

Anchovy pasta carbonara

{One year ago: Pimento Cheese Spread}

Source: lightly adapted from Food and Wine

Ingredients:
1 lb. long-cut pasta (I used linguine)
1/4 cup extra-virgin olive oil
4 large garlic cloves, minced
One 2-oz. can flat anchovies, drained
Pinch of crushed red pepper flakes
1/2 tsp lemon zest
1 tbs chopped oregano
1/4 cup chopped flat-leaf parsley
2 extra-large egg yolks
Kosher salt and freshly ground pepper

Directions:
In a large pot of salted boiling water, cook the past until al dente, according to package directions. Drain the pasta, reserving 1/2 cup of the cooking water.
In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.
In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.

Pecan-Crusted Coconut Custards with Brandied Banana Sauce #SundaySupper

Pecan-Crusted Coconut Custards with Brandied-Banana Sauce

Welcome to another Sunday Supper! Since Valentine’s Day is quickly approaching, our theme this week was Cooking for Two. V-Day or not, I think it’s a great one. Cooking for two people is actually kind of difficult, and it’s always nice to have more recipes for that, especially if you are a childless couple or empty nesters, and two people at your dinner table is the norm.

coconut custards

I always feel that dessert is the toughest thing for getting *only* two servings. The vast majority of sweet recipes make waaaayyy more than two servings, and if you live in a two-person household, it can become a problem to have a whole cake, or a whole pie, or a whole big batch of cookies just sitting in your kitchen.

So when I heard of our Cooking for Two theme, I knew I wanted to find a dessert that was literally only two servings. No leftovers sitting around tempting you.

coconut custard with brandied banana sauce

This custard fit the bill perfectly and was quite delicious! It’s not nearly as heavy as it might sound, and though it does have three separate steps, it’s not really difficult to pull off. Perfect for a romantic date night. The brandied banana topping is fairly boozy! Certainly it’s not going to get you inebriated, but I wouldn’t serve it to kids. Also, I think it’s optional; the custard with that pecan crust is perfectly scrumptious all on its own.

So enjoy this one for your next date night! And be sure you check out all the other lovely recipes for two brought to you by my fabulous #SS cohorts!

coconut custard with brandied banana sauce

Source: slightly adapted from A Table for Two by Sharon O’Connor

Ingredients:
PECAN CRUST:
1 scant cup pecans
1 tbs all-purpose flour
½ cup powdered sugar, sifted
Pinch of kosher salt
2 tbs unsalted butter

COCONUT CUSTARD:
¾ cup heavy cream
¼ cup sweetened shredded coconut
Pinch of kosher salt
1 large egg
1 large egg yolk

BRANDIED BANANA SAUCE:
2 tbs unsalted butter
1 small banana, sliced into 1-inch thick slices
1 tbs granulated sugar
½ tsp vanilla extract
¼ cup brandy

Directions:
First make the CRUST: preheat your oven to 325 F. Grease two 16-oz. ramekins.
In a small food processor, pulse the pecans until finely ground. Add the flour, sugar, salt and butter. Process until smooth. Divide the crust evenly between the two ramekins and press to adhere on the bottom and sides of the dish. Bake for 10 minutes. Remove and let cool to room temperature.
Meanwhile, make the CUSTARD. In a small heavy saucepan, combine the cream and coconut, plus the salt. Cook over medium-low heat, stirring constantly, for about 10 minutes, until reduced by about a third. Remove from the heat and let cool to room temperature.
In a small bowl, whisk the egg and egg yolk together. Fold into the cooled heavy cream mixture. Evenly spoon the custard into the pecan crusts and set the ramekins in a 9×13” baking dish. Carefully fill the baking dish with water until the water comes halfway up the sides of the ramekins. Bake in the oven (still at 325 F) for about 40-50 minutes, until the custard is just set and a cake tester inserted into the center comes out clean.
Remove and cool to room temperature. Chill in the refrigerator for at least 1 hour.
When ready to serve, remove the chilled custards from the fridge. Make the SAUCE right before you serve.
In a small-to-medium nonstick skillet, melt the butter over medium-high heat until it foams. Add the banana slices and sauté for 2 minutes, or until browned. Stir in the sugar and cook, stirring, for another minute. Remove from the heat and stir in the vanilla and brandy. Stir constantly for about 1 minute, until the bubbling subsides. Then pour the sauce evenly over both custards. Serve immediately.

Alluring Appetizers:

Exquisite Entrees:

 

Decadent Desserts and Drinks:

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Shrimp and Chorizo Tapas #SundaySupper

Shrimp and Chorizo Tapas

It’s time for another Sunday Supper!! Is it just me, or does it feel like I *just* posted last week’s SS recipe? What a week!

Anyways, our theme this week is Tapas Party, which makes me all kinds of happy, seeing as visiting Spain is quite high on my bucket list. I haven’t gotten myself over there quite yet, but I very much hope to within another year or two.

link of Spanish chorizo

I’m dying to stroll into a Barcelona tapas bar and encounter bartenders and servers who speak not a word of English (and I do not speak any Spanish, mind you) and just let them bring me small plate after small plate of tapas and sangria. I imagine noshing and sipping the night away with my significant other, basking in the romance of being in a foreign land, and then of course returning to a lovely hotel to sleep that deep sleep that magically cures jet lag. I love the flavors of Spain, and have yet to hear of a tapas type dish that doesn’t sound appealing.

Shrimp and Chorizo Tapas

I kept it simple for today. We all know Spaniards love their shrimp, as well as their chorizo, so when I found a recipe that was basically just sautéed shrimp and chorizo, with some onion,  a lot of garlic, and some smoked paprika, I jumped at it. As expected, it’s simple, clean, wonderfully fatty, and delicious.

shrimp and chorizo tapas

Now, usually when I post a recipe calling for chorizo, I will caution you to use Mexican chorizo. I explain that’s the raw kind in the refrigerated meat case or butcher counter, and then I say don’t use the cured Spanish kind. Well, guess what? Today you must use the Spanish chorizo! Today I am telling you, do not get the raw Mexican stuff from the meat case; you must get the cured, firm Spanish kind of chorizo. You’ll probably find it near the deli, and as you saw from the picture, it’s a U-shaped cured sausage usually with a rope attaching its ends together. You can peel the casing away if the casing wants to cooperate and is easy to peel off. But if it’s being all stubborn, I say let it and leave it on there. It’s not going to hurt anything.

Shrimp and Chorizo Tapas

Enjoy this one, guys! Pour some wine or sangria, serve it on a tiny little plate and pretend you’re in Barcelona or Madrid!

{One year ago: Cotija Rice}

Source: slightly adapted from 20-40-60: Fresh Food Fast by Emeril Lagasse

Ingredients:
1 tbs plus ¼ cup olive oil
1 lb. firm, cured Spanish chorizo, cut into ½-inch slices on the diagonal
1 medium onion, chopped
1 tbs minced garlic
½ dry white wine or sherry
1 ½ lbs. medium to large shrimp, peeled and deveined
1 tbs smoked Spanish paprika
1 tsp kosher salt
½ tsp black pepper
3 tbs freshly squeezed lemon juice
2 tbs minced fresh parsley
Sliced baguette, for serving

Directions:
Place a large cast-iron skillet over medium-high heat. Add the 1 tbs olive oil, then the chorizo slices. Sauté, turning as necessary, until they start to brown and crisp at the edges, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. I found you really need to time the onions, because the chorizo fat turns the oil a delicious orange-red color, which does make it hard to tell by sight when the onions are cooked.
Add the garlic and cook 30 seconds. Add ¼ cup of the wine or sherry and cook 1 minute.
Add the shrimp, paprika, salt, and black pepper. Cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes. Again, the shrimp will turn that lovely orange-red color from the chorizo fat, so you can’t really tell when they’re done by sight. Tap them with your finger or the back of your cooking spoon to determine doneness – they should be firm and springy, not mushy.
Now add the remaining ¼ cup wine or sherry, the remaining ¼ cup olive oil, lemon juice, and parsley. Stir to combine. Remove from the heat.
Serve immediately on small plates, with the accumulated cooking juices poured over top. Pass the bread at the table, and may I just say that dunking the bread into the pan juices is one of the best things you’ll do all year.

Be sure to check out the rest of the fabulous Sunday Supper team!

Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.