Wednesday, June 23, 2010

'Simplicity is the Ultimate Sophistication' -Leonardo Da Vinci


The dish: Locanda Verde's sheep's milk ricotta with truffled honey and orange served with rustic Italian bread... simply delicious. 
DIY: Buy ricotta and spruce it up thyme, olive oil, cracked pepper, and sea salt. Drizzle truffled honey and orange zest on top and serve with grilled rustic Italian bread.

PC: Serious Eats, Wonggawei's flickr stream

Chipster Brownies

I originally bought Dorie Greenspan's cookbook Baking from my Home to Yours in hopes of joining her recipe club (where each week, one member chooses a new recipe from her cookbook and the entire club bakes it and posts pictures of it on their blog).  After weeks of no response from Dorie (not nice Dorie) I put the cookbook away and didn't think about it until my husband was watching sports and I wanted something else to do.  The result: Chipster Topped Brownies!

These cookie-topped brownies are sinful. The brownie portion tastes like fudge and the cookie half adds the perfect amount of crunch and brown sugar/buttery sweetness. They definitely rival my favorite bar of all time-S'mores. I keep them in my freezer and eat them frozen or warmed up with a scoop of ice cream (low fat of course, you have to save some calories somewhere).

The recipe: Chipster-Topped Brownies
Yield: 24 brownies

For the Brownie Layer:
6 ounces bittersweet chocolate
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped

For the Cookie Layer:
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

1. Center a rack in th oven and preheat the oven to 350 degrees F. Butter a 9×13-inch baking pan, line it with parchment paper and butter the paper. Put the pan on a baking sheet.
2. To make the brownie batter, put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. Remove the bowl from the heat. Alternatively, you can microwave the chocolates and butter together in 30-second increments, stirring well after each one.
3. Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
4. To make the cookie dough, whisk together the flour, baking soda, and salt.
5. Working with the stand mixer in a cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.
6. Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.
7. When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.

 PC: My Baking Addiction

Tuesday, June 22, 2010

Pea-licious


I just made Bon Appetit's cover recipe, Fettuccine with Peas, Asparagus, and Pancetta and absolutely loved it! Despite the cream and bacon, the dish is surprisingly light and can serve as the perfect first course or side dish (how it's done in Italy).  Other redeeming qualities? It's delicious served hot or cold which is perfect for Summer.  

  I substituted grated lemon for lemon peel, bacon for pancetta, and only used half the cream and increased the pasta water instead.  I served it as a side to chicken cutlets and a raddichio salad with balsamic glaze and ricotta.  It was a crowd pleaser. 

Here's how it looked in my adorable pasta bowl from Williams-Sonoma:



Other pasta bowls from my home away from home:

Marche Serving Bowl:

Tile Hand Painted Serving Bowl:
And a few other tools that will help you in the pasta department:

All-Clad d5 Stainless Steel Pasta Pentola:


Kitchen Aid Stand Mixer Pasta Roller Attachment:
(Stay tuned for my homemade pasta coming soon)




Williams-Sonoma, Bon Appetit

Spreading the Love...

One serving piece at a time.  Celebrating the journey from seeds to flowers to bouquets with Mariposa's Gregarious Garden Collection (also the perfect hostess gift)!

Dragonfly-Handled Cheese Board & Branch Spreader Set:
($69.00)

Starfish-Handled Cheese Board & Seahorse Spreader Set:
($69.00)
Bumblebee Bottle Stopper & Sunflower Wine Plate Set:
($52.00)

PC: Gracious Home

Wednesday, June 16, 2010

Baja "Fresh" Tacos

All this taco talk has me in a frenzy!
Once again I tried a new recipe for fish tacos and boy were they blogicious: Baja Fish Tacos.  I wasn't planning on making them until my husband requested them... anything for love I tell you.

I cut the all the ingredients in half (besides the fish-I used 12 oz of mahi mahi) and the spices were spot on. The mexican cream (I used creme fraiche+ lime/lime zest) pulls all the ingredients together and of course I served mine with roasted fingerling potatoes and jalapeno. The meal was delightful.
Recipe: Epicurious, Image: health.com and food & wine

Tuesday, June 15, 2010

French Macarons, dare I say the new cupcake?

I'd like to start by saying:
And I know you will too once you experience them...

They're pretty, they're mini, and they're French (all things I want to be).

These bite-size French pastries were once the hallmark of Ladurée, a small, 148-year-old chain of Parisian tea salons and pastry shops that packaged them in a small pastel-colored box.  Now, you can find them anywhere from the 5th floor at Bergdorf's (if they're out of pistachio you know I'm in the vicinity), online, or Trader Joe's in delicious flavors like pistachio, strawberry, chocolate, or lemon to name a few.  

 

They look as good as they taste and add the perfect touch to any tea/dinner party:
Surrounded by other pastries/flowers:
On an ordinary plate:
On a three-tiered stand

Or else to add that 'Wow' factor to your next dessert!
Moeylicious Cake: (WOW!)

Lollipops:
or a Croquembouche

Want to make them yourself? Let Martha show you how here.

Nutritionplugged, Wall Street journal-Sara Rosso, Bobetteandbelle.com, kristen's kitchen adventure, Vanilla & Lace, Hip Hostess-Mowielicious Macaron Cake, macarondiaries.com, recipe: Martha Stewart

Spanish Vintage Theme

Those plates! Those flowers! Those shot glasses! (niiiiice!)

What a magnificent tablescape! It's romantic, rustic, and fun. 

PC: Kara's Party Ideas, Constance Curtis Events

Street Cred

After trying a dozen recipes for perfect Carne Asada (Steak) tacos, I finally found one that is my new Rose (think Le Petit Prince).

It turns out that these amazing tacos were the creation of three brothers who were obsessed with bringing the delicious Cal-Mex cuisine to the streets of New York...  And boy did they do it.  Two taco trucks later (which have been voted the top street carts in NYC), they started their first brick and mortar operation: Calexico in Brooklyn. Check it out the next time you're here or else make this recipe to impress that special someone (or else yourself).  They are top notch.

The recipe:



The three brothers (and their cart)


PC: Food & Wine, The Daily News

P.S: I served my tacos with guacamole and sauteed onions and red peppers.  It was divine!

Monday, June 14, 2010

Carnival Party!


I am often asked by my readers for unique ideas for kid's birthday parties. My most recent answer:  Host a Carnival! With the endless options for decorating, food, and entertainment (think lots of color, cotton candy, hot dogs, elephant ears, and a goldfish toss) your child's next party may be their best one yet (or ever).  Trust me, I had a carnival party when I was young and nothing's ever come close to it (not even what I remember from my 21st).

So, how do you throw your very own carnival party? Well that's up to you... depending on if you want to rent party supplies (games/cotton machines/popcorn machine/clowns) or take the DIY route.  If you choose the latter, have your friends/family run creative stations like face painting, cupcake decorating, a goldfish toss, or an obstacle course. Or come up with a booth based on your child's interests (like a football toss or make up station).

Now the important part, the food/decor.  The food is easy.  Think of what you like most about a carnival-cotton candy, popcorn, hot dogs, elephant ears, candy, lemonade, peanuts, sno cones, and lollipops... and serve it ALL.  Popcorn boxes are inexpensive and can serve two purposes: to hold your popcorn and to add some charm to your party.  Hand them out to your guests as they arrive as well as bags of peanuts so they can have something to munch on as they travel around.  (Tickets are also a nice touch for the youngsters).

Decor... I have attached a few ideas below. The options are endless!
Here are some tools to add some life to your party:
Popcorn Boxes

Hot Dog Paper
Peanut Bags

Cotton Candy/Sno Cone Holders:

Now throw it all together (along with some popcorn, hot dogs, peanuts, and cotton candy):


Decor ideas:
Balloon Arches!

Adorable Lollipop, Baton, & Circus figure Centerpieces
Colorful Sno Cones/Popcorn:
Candy Station:
Cupcake station/table:
Country setting:
Beautiful sunflowers/candy wheel for decoration:
Party favors!

Don't forget to invite me!
PC: The Sweetest Occasion, kara's party ideas, seenboxphotography, imprintitems.com, amazon, webstaurantstore, usimprints

The Thrill of the Grill

Check out Williams-Sonoma's new and improved Outdoor Grilling Accessories... perfect for your next BBQ or gift for your favorite chef!

Mesh Roasting Pan:
(Allows roasts, poultry and vegetables to cook and brown as they acquire irresistible smoky flavor)


Fine Mesh Grill Pan:
(Safely contains chopped veggies, delicate fish, scallops, shrimp and other foods that can be tricky to grill. Cooks ingredients evenly on all sides acquiring a delicious smoky flavor)


Stainless Steel Smoker Box
(Can be filled with aromatic wood chips for all kinds of smoky flavor infusions)


Slider Grilling Basket:
(Use this handy basket to grill a dozen crowd-pleasing burgers at a time!)

Related: The Square Slider Burger Press:
(For foolproof shaping in seconds)


Do you have any grilling secrets or accessories that we should know about? Please email me!

PC: Williams Sonoma

Tuesday, June 8, 2010

'Sole' Food

After a quick trip to my fishmonger, I decided to make some Sole Food-Sole Meuniere that is. Given the original recipe calls for 3/4 cup of butter (plus oil), I decided to cut some corners to make my dish good for your heart and soul (and bikini).

Quick tip: try to buy wild Pacific sole rather than Atlantic sole which is overfished. 

The meal:
Sole Meuniere with Brussel Sprout and Shallot Hash and Roasted Rosemary Potatoes

Grade: A + (Julia Child-worthy with a quarter of the fat)

How I did it:

2 6 oz fillets of sole
1/2 cup all purpose flour
salt/pepper
1-2 Tbsp vegetable oil + cooking spray
3 Tbsp butter
1 Tbsp drained capers
3 tsp fresh lemon juice
2 tbsp chopped fresh parsley

Rinse off the fish and dry with a paper towel.  Sprinkle both sides evenly with salt/pepper.  In a small bowl, add the flour and dredge the fish, making sure to cover all sides.  In a large nonstick skillet over medium heat, add oil and heat until it shimmers.  Add 1 1/2 tbsp butter and swirl to coat the pan.  When foam subsides, add fish and cook until golden on the bottom, about 2-3 minutes.  Carefully turn the fish over and cook until opaque in the center and golden on the bottom, about 1-2 minutes.  Divide fish between 2 warmed plates, tent with foil.

Sauce:
Take another skillet over medium-high heat and add the remaining butter.  Cook until golden, 1-2 minutes.  Remove from heat and add lemon juice, parsley, and capers and spoon the sauce over the fish.  Serve with additional lemon wedges.

Brussel Sprout/Shallot Hash:
-please note that I cut this recipe in half and still  only used about a tablespoon of butter (rather than 3) 

Roasted Rosemary Potatoes:
1 lb small yukon potatoes, cut into quarters
2 Tbsp good quality olive oil
kosher salt/pepper
1/2 tsp chopped rosemary
2 garlic cloves, minced

Preheat the oven to 400 degrees.  Rinse the potatoes and quarter.  Place on a baking sheet and add the rest of the ingredients. Toss to coat.  Bake for 40-50 minutes and flip the potato mixture half way through. Season with salt/pepper and enjoy!

Image from my phone:


Recipe inspiration: Bon Appetit and Cooking Light, Brussel Sprouts: Food and wine

California Bohemian Chic

Check out this breathaking Bohemian wedding al fresco.  The jeweled tones mixed with Mother Nature are to die for.  My only question: if you could only invite two people to your wedding, who would they be? I would do tons of these tables with different variations of the same flowers. Enjoy! 
(I spy Jonathan Adler pillows):
Twilight:

PC: The Sweetest Occasion
Credits: Courtney Cole of White Flower Boutique, Jenna Kageyama of flutter glass Photography, Emilia Keene-Kendrick of Sweet Emilia Jane and Erin Lepperd of Erin Ever After.