Hello Gorgeous! (Cheddar Scallion Biscuits)

I am pretty sure this point will be argued by every person out there, but I have the best mom in the world. Waking up for school in the morning, I would come downstairs to my mom hand chopping chocolate to add to my pancakes before school. Knife in hand, using all her might, chopping bars of chocolate to make delicious chocolate chip pancakes. Sounds pretty intense right? Well...it was not until we figured out that those chocolate chips that we had used for so many years in our cookies could ALSO be used for pancakes that the tradition ended. Gotta love moms.

I assume if I had I grown up in the south, it would be hand shredded cheddar that this story would be about (and yes that means I am assuming my mom would be making me home-made biscuits every morning). 

2 plus cups 1 tbsp all-purpose flour

1 tbsp baking powder
1 tsp kosher salt
1 1/2 sticks cold unsalted butter, diced
1/2 cup low-fat buttermilk
2 eggs
1 cup grated cheddar cheese
2 scallions sliced thinly
1 tbsp water

1. Heat oven to 425 degrees F. In the bowl of an electric mixer, fitted with a paddle attachment, add 2 cups flour, baking powder and salt. Turn mixer to low and and mix to incorporate ingredients. Add butter and mix until butter is pea sized.

2. Add 1 egg to buttermilk and whisk lightly. With mixer on low, add buttermilk and egg mixture to flour. Mix until just moist. In a small bowl toss cheddar and scallions with remaining 1 tbsp flour. Add cheddar and scallions to dough and mix until just combined

3. Place dough on floured surface and knead gently 8 times. Pat dough out into a 6 inch rectangle and cut into 8 even squares. Add biscuits to sheet pan lined with parchment paper. In a small bowl whisk remaining egg with water and brush on top of biscuits. Top with salt or extra cheddar if desired.

4. Bake until golden brown and cooked through, 20 to 22 min.

Sushi Cupcakes

I was recently approached (most likely due to my obsession with cupcakes) to create mini sushi themed cupcakes for my cousins sushi themed bridal shower. I immediately started searching for fun options and ideas to create these cute confections. I decided to take the yummy candy route as apposed to a more realistic sushi made from only fondant. I used a home made cake batter as well as frosting but this can easily be done with cake mixes and canned frosting.

For the Sashimi option I used a chocolate cake in a black wrapper. I topped each cupcake with about a tablespoon of vanilla frosting. I dipped the cupcake into white sprinkles to resemble the rice. Each cake was then topped with a Swedish fish and covered with a 2 inch strip of black fondant.

For the sushi roll option I used a vanilla cupcake with a white wrapper. I topped each cupcake the same as above and again dipped it in white sprinkles. Next, Cut small pieces off of gummy worms and apply in a square pattern to the cupcake (use 4 different colors). They are not only tasty but are sure to be a huge hit. 

Chocolatey Strawberry Cupcakes

I mean....come on! Do I really need to say anything else? Ok fine I will. These rich chocolate cupcakes are topped with a fluffy white chocolate buttercream, filled with strawberry jam and topped with a strawberry reduction.

 Cupcakes:

1 1/2 cups all purpose flour

1 cup sugar

1 tsp baking soda

1/3 cup cocoa powder

1/2 cup canola oil

1 cup milk (i used skim but you can use whichever percent you wish)

1 tsp vanilla extract

1 tbsp white vinegar

Frosting:

2 sticks butter (softened)

2 cups confectioners sugar

6 oz white chocolate, melted and cooled

2 tbsp milk

Filling/Topping
1 pint strawberries, trimmed and diced into small pieces * set aside a few whole strawberries to slice for garnish
2 tbsp sugar

1. Heat oven to 350 degrees F. In a large bowl mix together all ingredients for cupcakes until well blended with no lumps. Pour batter into cupcake baking cups and fill 3/4 of the way. Bake until cupcakes are firm, about 20-25 min. Place onto a cooling rack and allow to cool for 20 min.

2. For frosting, add butter to mixing bowl fitted with a paddle attachmentm and beat on medium speed. Add confectioners sugar and beat until fluffy, 2 min. Slowly add melted white chocolate and milk. Beat on high speed until creamy and fluffy, 3 min., scraping down sides of the bowl to make sure all sugar is incorporated.

3. For filling, add strawberries and sugar to a small saucepan. Saute on medium heat until strawberries begin to break down and get soft, about 10-15 min. Strain strawberries into a separate bowl and place excess juice back into the saucepan. Heat juice on medium heat and reduce until thick and syrupy, about 5-7 min.

4. Assembly, once cupcakes have cooking remove a small amount of the center of the cupcakes. I use the back of a pastry tip or a small melon baller. Make sure not to go to deep or puncture through the cupcake. Fill each center with about a tsp of filling. Frost cupcakes and drizzle with strawberry reduction and garnish with a sliced strawberry.

Chicken & Winter Vegetable Soup Pot Pie

Nothing warms the body more than a hot steamy bowl of chicken soup. How about when its topped with crisp, golden pizza dough? Although this is not a traditional chicken pot pie, it is just as comforting.  A hot bowl of chicken soup and a thick piece of hearty bread to dunk with, is the perfect meal for a winter night. This soup combines this into one perfect bite. A traditional pot pie is a thick creamy stew topped with a traditional pie dough or biscuit dough. Since no cream or butter is used in this recipe, the soup consistency is more like a traditional chicken soup. My tiny kitchen loves this recipe as well since it is a one-pot dish.

2 tbsp olive oil

1 lb chicken, cut into chunks

1/4 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1 cup diced onions (about 1/4 inch dice)

1/2 cup diced celery  (about 1/4 inch dice)

1 cup chopped carrots (about 1/2 inch dice)

1 cup chopped sweet potato (about 1/2 inch dice)

1 bunch kale, thick veins trimmed and roughly chopped

3 1/4 cup chicken stock

2 tbsp corn starch

1/2 package whole wheat pizza dough

1. Heat oven to 400 degrees F. In a large pot heat 1 tbsp olive oil. In a small bowl combine chicken, salt, garlic and onion powder. Add chicken to pot and cook until slightly brown and just under cooked, about 5 min. Remove from pot.

2. Add remaining 1 tbsp olive oil to pot and heat to medium. Add onions and celery and saute until translucent, about 3 min. Add carrots and sweet potato and saute for 5 min more. Add kale and saute 1 min. 

3. Add 3 cups chicken stock and bring to a boil. In a small bowl combine corn starch with remaining 1/4 cup chicken stock to create a slurry. Add slurry to chicken stock. 

4. Reduce heat to simmer and simmer until slightly thick, 10 min. (* since we are not adding cream or butter it will not be as thick as a traditional chicken pot pie). Pour soup into a 6 cup oven safe baking dish  or bowl.

5. Roll out pizza dough to about 1/4 inch thick. Prick with a fork to make sure dough does not puff up too much. Lay dough over baking dish pinching around the edges to secure it. 

6. Bake until crust is golden brown, 20 min.

Holiday Eating Choices That Make You Feel Slightly Healthier

(Photo Credit to my dad on his gorgeous turkey from 2010)

As the holidays approach and the red mark on my stomach from my "pants shrinking" gets a little bit worse, I try to prep myself for the eating frenzy that is on the horizon. There are tons of articles being posted for the best holiday recipes; sweet potato pie, sausage stuffing, deep fried turkey..the usual. There are also just as many articles about "healthy" holiday meals and swaps. I really don't like using healthy and holiday in the same sentence. This is my time! My time to stuff my face and switch my pants multiple times in one meal and not have one ounce of care. However, as I get older, I do try to lean a bit more toward the "better for you" options. I have begun to realize that my past theory of "eat an extra helping of spinach so it cancels out the marshmallow topped sweet potatoes" doesn't really do the trick.

Self Magazine has a great slide show of some healthy options and easy swaps to make. I thought I would add some of mine to the list-- Here is my Top 5 list of slightly healthier ways to approach Thanksgiving dinner:

1. Alcohol- What's a holiday with out it! Instead of guzzling mugs of spiked cider (which can run up to 200 calories a glass) stick with clear alcohols wine. You can even try a mulled wine by warming (not boiling) red wine, cinnamon, orange peel, clove and a bit of agave nectar in a saucepan for 10 min.
2. Eat Your Greens! Go for the dishes that are packed with dark greens, the darker the better! They are filled with nutrition and essential vitamins. Making a holiday salad? Swap out iceberg or romaine for some kale or red leaf, top it with goat cheese and dried cranberries for a creamy, tart mix.
3. Skip The Dips. There is so much delicious food awaiting you, no need to nibble on chips and dip. Just a tablespoon of your classic dish can run over 100 calories.
4. Portion Control (the hardest one of all). Our eyes are always bigger than our stomachs. Instead of filling your plate with a dish, eating it, then moving on to the next, try looking at your plate like a grid. Take a small amount of a few things on your plate. If you are still hungry go back for a bit more of the one or two that you liked best.
5. Like the song says.. walk it out!  Instead of passing out immediately from a triptophane coma, take a walk around the block and allow yourself to digest.

Hope these tips help you throughout this holiday season.  Happy feasting!

Soba Pad Thai

I had recently attended the Chocolate Show at the Metropolitan Pavilion (post on that to come) and after consuming my weight in samples of chocolate, I decided I needed to change up the flavors a bit, so I headed over to the Peanut Butter Company station to try out some peanut butter. I fell in love with their spicy peanut butter and professed to anyone who would listen that I must cook with this fiery butter ASAP (no one really seemed to care). As many of you know I love to create healthier version of the dishes I love. I decided this would be a perfect time to tackle Pad Thai. I switched up the traditional rice noodles for the buckwheat option, which has almost half the calories. Feel free to add some extra nuttiness and top with chopped peanuts.

8 oz soba noodles, cooked according to box instructions

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

1 tbsp corn starch

1 lb boneless skinless chicken cut into 1 inch cubes

2 tbsp canola oil

1 small onion, diced

1 clove garlic, minced

1 cup sliced green peppers

2 T chopped scallions

1/4 cup spicy peanut butter (I used Peanut Butter Company 'The Heat Is On") * if you do not have spicy peanut butter combine regular peanut butter with 1/4 tsp cayenne pepper)

1/4 cup chicken stock

2 tbsp hoisin sauce

2 tbsp soy sauce

1 tbsp honey

1. In a bowl combine garlic powder, onion powder, salt, pepper and corn starch. Add chicken and toss to coach evenly.

2. In a large pan (or wok) heat 1 tbsp oil to medium-high heat. Add chicken and cook until golden brown but slightly under done, about 3 min. Remove from pan and set aside.

3. Heat remaining tbsp oil in same pan. Add onion and garlic. Saute until translucent, about 3 min. Add peppers and scallion, saute an additional 5 min.

4. In a small bowl combine peanut butter, chicken stock, hoisin, soy and honey. Stir to combine well. Add peanut butter mixture to pan. Simmer until sauce thickens slightly, 5 min. * If sauce gets too thick add a few tbsp of soba noodle cooking water.

5. Add chicken and noodles and simmer an addition 3-4 minutes until chicken is cooked through and noodles are warm.

Deliciousness at ABC Kitchen

I have been wanting to go to ABC Kitchen for some time now, so as birthday season (yes season- my boyfriend and I are 4 days apart and I have designated it a season) rolled around once again I decided it was time.


Nestled next to the famous and beautiful ABC Home store, lies the equally as dazzling ABC Kitchen. A restaurant by Jean Gorges Vongerichten, this rustic and chic restaurant impresses just as much on their menu selection as they do with their decor. From the eclectic mismatched silverware to the diverse collection of house made sodas, this place excites all of the senses.

The menu focuses on local ingredients and it was easy to tell which ingredients happen to be in season. Figs, concord grapes and squash flowed throughout the list of delicious dishes. 

We started off with Housemade Ricotta and Fig Compote from the "Market Table" section. A perfect combination of creamy, salty cheese and sweet figs were delectable spread over grilled rustic bread. 

Next up off the "Appetizer" section we selected the Roasted Butternut Squash, Hazelnuts, Goat Cheese and Spicy Onions and Pretzel Dusted Calamari with Marinara and Mustard Aioli. The squash satisfied every taste; sweet, salty, spicy, creamy and crunchy. The calamari was the best I have had in a very long time. Not one bit rubbery or tough. The crispy crust and delicate center paired perfectly with the sweet marinara sauce and strong mustard aioli. I must also add how fantastic the service was. Never a glass left half empty and never an empty plate sitting for more than a few moments. 

Lastly on the savory front, we ended (each) with the Roasted Suckling Pig with Braised Turnips and a Plum and Bacon Marmalade.  Its birthday time, go big or go home right? I'm drooling a little just looking at the picture again. The pig was served in a tightly packed rectangle and tasted like the most glorified pulled pork you could imagine. It was topped with thick, crispy skin and sweet and salty-well--bacony jam. 

Last, but never least, was dessert. My favorite time of all, for obvious reasons. With incredible options including Apple Pie with Cinnamon Ice Cream, Peanut Butter and Jelly Cake, Concord Grape Tart and Red Wine Poached Pairs, we opted for the most classy dish on the menu--the Ice Cream Sundae. But this was not just any ol' sundae, this sundae was Salted Caramel Ice Cream with Candied Peanuts and Popcorn, Whipped Cream and Chocolate Sauce....I think this one pretty much describes itself.

Raspberry Blondies

As we have figured out thus far I am a HUGE chocolate fiend. So why does it seem like all of the desserts I have made recently do not include chocolate? Well, my chocolate habit is so bad that I lose any inkling of self control when around the stuff. I will finish off a plate of brownies in one day without a second thought. So, in order to not gain 20 pounds, I have been leaning more toward the fruitier variety of desserts.

This sweet blondie is balanced by tart raspberry jam. Not only do they taste like heaven but the beautiful swirly contrast look like little buttery clouds.

1 1/2 cups packed brown sugar
1 stick butter, melted
2 eggs
1 tsp vanilla extract
1/4 tsp cinnamon
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup raspberry jam

1. Heat oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment (or you can combine by hand) add brown sugar, butter, eggs, vanilla and cinnamon. Mix to combine. In a separate bowl combine flour, baking powder and salt. Add flour mixture slowly to brown sugar  and stir until combined, 1 min.

2. Pour batter into greased 13x9 inch pan. Spread batter evenly throughout pan. Using a tablespoon dollop raspberry jam over the top of the blondie batter.

3.  Using a butter knife, swirl the raspberry jam throughout the batter in small circular motions so the jam is evenly distributed.

4. Bake until batter is set, 20 min. Jam will still be wet so to test batter use a toothpick in a section that does not have jam on it. Allow to cool for 15 min. 

Butternut "Mac & Cheese"

I love recipes that allow me to eat the unhealthy foods I love with no guilt, or at least less guilt. I saw a version of this recipe on the Today show and decided to adapt it a bit. The recipe takes out the bechamel sauce usually found in mac & cheese (butter, flour, cream) and substitutes it with a butternut squash puree. Same creamy consistancy, a bit sweet and MUCH healthier.

1/2 box (8 oz) whole wheat pasta (elbow, ziti or rotini work great)
1 medium butternut squash, diced
1/4 cup plain greek yogurt
1 cup skim milk

1 tsp salt

1/4 tsp pepper

1 pinch nutmeg

1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
2 cups diced whole grain bread

1. Heat oven to 400 degrees F. Bring a large pot filled half way with water to a boil. Add butternut squash a cook until tender, 15 minutes.  Strain squash and add to blender

Plum and Oarmeal Crisp with Cinnamon Whipped Cream

Dear Instagram, You Rule. 

1 1/2 pounds plums, cored and cut into 1/4 inch slices
3 tbsp sugar
2 tsp grated ginger
2 tsp lemon juice
1/2 cup flour
1/2 cup oats
3 tsp cinnamon
2 tsp vanilla extract
6 tbsp cold butter, cut into small cubes
1 cup heavy cream
2 tbsp confectioners sugar

1. Heat oven to 375 degrees F. and place oven rack in the middle. In a large bowl, toss plums with sugar, ginger and lemon juice. Place into a 6 cup, oven safe, baking dish.

Creamy Carrot-Ginger Soup



Ok I lied, this is not just Carrot-Ginger soup, it's Carrot-Ginger-Butternut Squash soup, but that just seemed too long to write.

As I begin to ease myself into the realization that it is no longer summer, the only thing that comforts me is knowing that my second favorite season is on the horizon -- Soup Season! As a child my mom used to call me a "soupaholic", mainly because it was the only other food I would eat aside from chicken and pasta. I just couldn't get a enough of the stuff! This is a great soup to transition into the chilly weather. It is warm and creamy, yet still light enough that you won't want to hibernate on the couch all night long.


Ingredients:
1 lb butternut squash, peeled, seeded and cut into 1-inch dice
2 tbsp olive oil
1/2 cup chopped onions (3 oz)
2 cloves garlic, minced
1 lb carrots, peeled and diced
1 2-inch piece of ginger, thinly sliced
4 cups chicken broth plus extra for thinning out
2 tsp cumin
salt & pepper

1. Heat oven to 400 degrees F. On a sheetray toss butternut squash with 1 tbsp olive oil and roast until squash is soft, 20 min.
2. In a large pot heat remaining 1 tbsp olive oil. Add onions and garlic and saute until onions become translucent, 4-5 min.

This Is Happening...

I thought I had escaped this addictive condiment upon leaving Italy. I guess I didn't have to fill my suitcase with packets of Nutella after all...

http://gothamist.com/2012/09/27/the_nutella_truck_is_coming_to_town.php

Miso Glazed Cod with Baby Bok Choy and Soba

Having just returned from a glorious 10 day trip to Italy, I arrived home with two things I did not initially go with, jet lag and an additional 5 pounds. Although the rustic and simple food of Italy was truly delicious, I came back craving the other international cuisines I had missed. I developed this recipe while trying to cut back on the calories and eat something not involving tomato sauce. 

2 tbsp white miso paste

2 tbsp honey

1/4 cup light soy sauce, divided

1 tsp toasted sesame oil

1 tsp grated ginger

2 tbsp water

1 lb cod, divided equally into 4 oz portions

4 oz soba noodles

1 bunch baby bok choy

1/2 cup chopped almonds, toasted and divided

1/4 cup chicken broth

1 tbsp vegetable oil

1. In a small bowl combine white miso paste, honey, 2 tbsp of the soy sauce, sesame oil, ginger and water. 

2. Place cod in a glass baking dish and spread half the miso mixture over fish and marinate in refrigerator for 30 min. 

3. Meanwhile, cook soba noodles according to instructions and set aside. In a medium skillet heat vegetable oil and add bok choy and almonds. Saute until leaves begin to wilt, 2 min. Add remaining 2 tbsp boy sauce and cook until soy sauce has evaporated and pan seems dry. Add chicken broth and simmer 3 min. 

4. Combine soba noodles with bok choy and toss to combine.

5. Place cod under broiler until miso glaze begins to caramelize, about 4-5 min. Remove and spread remaining miso glaze over fish. Move fish to a middle rack of oven and bake at 400 degrees F until flesh is white and opaque, about 5 min. Serve over bok choy and soba and sprinkle with remaining almonds. 

Great Granola Bars

 As much as I love cracking into a a store-bought box of granola bars, making it yourself is not only easy, but much healthier. They make for a great on-the-go breakfast, or a mid day snack to boost up your energy. Bring some of these to work and you may not even need that 3pm nap at your desk.

1 2/3 cups quick rolled oats
1/2 cup brown sugar
1/3 cup oat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup dried cherries
1/2 cup raisins
1/4 cup flax seeds
1/2 cup pepitas or pumpkin seeds
1/4 cup sliced almonds
1/2 cup almond butter (or peanut butter)
6 tablespoons melted butter
1/4 cup agave

1. Heat  oven to 350°F. Line an 8x8 or 5x9 inch pan along one side with greased parchment paper (allow excess paper to come up over sides so it will be easy to remove).
2. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, mix the almond butter, melted butter, and agave Add the wet ingredients with the dry until the mixture is evenly combined.

3. Spread mixture in prepared pan, pressing it down firmly to pack mixture in tightly. Bake the bars until they’re brown around the edges, 30 to 40 min.
4. Cool the bars in their pan for 30 min. Remove from pan and cool in refrigerator until completely set, 45 min.  Cut into squares using a serrated knife. Save bars in plastic wrap in the refrigerator.
*The edges of the bars can get a bit crumbly, I like to cut about an inch off around the sides, crumble it into big chunks and save it in an airtight container to eat as granola.

Shrimp with Spinach Pesto & Tomatoes

VitamixPro 500 Series Blender

 I love creating dishes that utilize ingredients I currently have in my refrigerator. Another thing I love, are recipes I can make in under 20 min. With a pint of cherry tomatoes and some fresh spinach that I had leftover from a previous dish, I decided to purchase some shrimp and get cooking. The contrast of the bright green pesto and sweet red cherry tomatoes not only look impressive on a plate, the flavors compliment each other perfectly!

1 pint cherry tomatoes
3 cups loosely packed spinach
1/4 cup grated Parmesan cheese
2 tbsp chopped almonds
2 tbsp lemon juice
1 clove garlic
1 tsp salt
1/2 tsp pepper
1/2 cup plus 3 tbsp olive oil
1 lb shrimp, peeled and deveined

1. Spread tomatoes on a baking sheet at toss with 2 tbsp olive oil. Place tomatoes under broiler until they just begin to burst, about 5 min. Set aside.
2. In a food processor combine spinach, Parmesan, almonds, lemon juice, garlic, salt and pepper. Blend until all ingredients are combine, about 30 sec. Slowly drizzle in olive oil and blend for another 30 sec.

3. Heat a medium skillet with 1 tbsp olive oil. Add shrimp and cook until pink, 2 min per side. Add desired amount of pesto and tomatoes and toss together, cook for another 2 min. Top with extra Parmesan cheese. Unused pesto can be stored in an air tight container for up to a week.

Strawberry & Cream

I have never been a big fan of fruity desserts. If it is not chocolate, filled with chocolate, or topped with chocolate, it is not for me. However, I have recently found myself cheating on my beloved chocolate and expanding my horizons (yes I do feel guilty--I'm sorry chocolate!). The tart and sweet flavors brought together by strawberries and lightly sweetened whipped cream is a satisfaction I never knew I could love. Although chocolate may still be my first choice when ordering dessert, I will now make sure I read all of the options (or I will just order two desserts).

I decided to attempt this confection as my boyfriend not so subtly dropped hints that he loves strawberry shortcake. Instead of making a typical short cake I decided to use a basic yellow cake recipe simply topped with fresh whipped cream and macerated strawberries.

Strawberries:
1 pint strawberries, hulled and halved
1/4 cup sugar


Yellow Cake:
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
2 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp salt
3 1/2 tsp baking powder
1 1/4 cups milk
1 tsp vanilla

Whipped Cream:
2 cups cold heavy cream
1/3 cup confectioner's sugar

1. Heat oven to 350. Butter and flour 2 round 9-inch cake pans. In a small bowl combine strawberries and sugar. Toss to coat all strawberries.

2. In a stand mixer or with a hand mixer beat butter and sugar until light and fluffy, 2 min. Add eggs, beating after each addition until fully incorporated. Beat in flour, lemon juice, zest, salt and baking powder. Lastly, mix in milk and vanilla. Beat together for 3 min.
3. Pour mixture evenly amongst the 2 cake pans. Bake until cake springs back when lightly touched, 30 min.

Butternut Squash Ravioli with Sweet Peas & Tomatoes

 

With the summer months approaching, I am forced to deal with the fact that the dreaded "bathing suit" season is on its way. Due to my passion for food, I am an extremely unsuccessful dieter. Cutting back on the food I love is just too difficult, so instead I try to create healthier options that still satisfy my decadent cravings. Leading the list of these cravings (second to chocolate) is pasta. If I could eat pasta every day of the week I would. However, since I would like to be able to fit through my doorway on a daily basis, I am forced to keep it at a miminum. 

This light pasta dish is the exception. Not only is it great for spring, it is forgiving on the waistline. The use of wonton wrappers make it super easy, while the tomatoes and squash keep it fresh and healthy. Freeze the extras and use them again later!

Ingredients:

1 lb butternut squash peeled and diced

1/2 cup ricotta cheese

1/4 cup Parmesan cheese

Salt & pepper

1 egg beaten

1 tbsp extra virgin olive oil

2 shallots, sliced

1 clove garlic, chopped

2 cups grape tomatoes, halved

juice of lemon

1/2 cup chicken stock

1/2 cup frozen peas 

1 pkg wonton wrappers

1 tbsp lemon zest

*This recipe makes 4 dozen ravioli. I used half and froze half in a freezer bag. 

Strawberry-Orange Granita

As the weather begins to warm up, this granita is the perfect icy dessert to cool you down. It's fast, delicious, and only uses four ingredients! It is the perfect chilly treat to share with friends during those warm summer (and 90 degree April) days. Try spiking it up with a few shots of vodka!

Ingredients:

1 cup water

1/2 cup granulated sugar

1 cup orange juice

1 1/2 cups frozen strawberries

1. In a small saucepan bring water and sugar to a boil. Simmer until all sugar is dissolved, 3 min.

2. Puree orange juice and frozen strawberries in a blender until smooth. 

3. Pour water and sugar mixture into a glass baking dish and allow to cool for 10 min. Add orange-strawberry juice (and vodka if desired) and mix until combined.

4. Place in freezer on a flat surface and scrape down ice with a fork every 30 min until no liquid remains, 2 hrs. *Freeze time may vary depending on baking dish size. Serve granita in a fun glass or ice cream dish.

Fishs Eddy: A Dinner Party Dream

If you live in New York, and you love to entertain, then most likely you have heard of Fishs Eddy. I discovered this store a little over a year ago, and I have been a fan ever since. Upon entering this boutique you are greeted by a wall of ceramic hands. What are they for?  I still don't exactly know, but I promised myself to one day own one. My first steps into this store made me very nervous. I am extremely accident prone. Some may even call me a bull--and this was my china shop. Plates and bowls stacked 20 high were glaring at me with a frightening tilt. After completing my first trip without a single item being broken, I knew I would be OK. In fact, I have never witnessed a single accident there in all of my many trips. I digress..



Fishs Eddy offers everything from mason jars to cake stands. The best part about the store is in the front when you first enter, well second best if you include the giant hands. There is a stack of all white dishes, mugs, bowls and containers that are all usually discounted. They are perfect for any dinner party, a bright canvas to show off your most recent culinary creation. If white isn't your style and you would like something a bit more fun, try some of their cool patterns. New York skylines, crossword puzzles, and Alice in Wonderland are just some of the unique options they offer.



So next time you are in the flatiron district make a pit stop over on 19th and Broadway to check out with beautifully eclectic store.  You won't be disappointed.  Check out their website! Fishs Eddy

Attempt at Cake Decorating #2

After my first attempt at cake decorating, my best friend was so impressed (and most likely just wanted to flatter me) that she asked me to make a cake for her birthday. After much hesitation, and nightmares from my first 10 hour experience, I decided to accept the challenge. Instead of using cake mix, I decided to use a basic yellow cake recipe since I would not be coloring the inside. I made the cake using a 5'' and 6'' round cake mold. I rolled out white fondant and covered each later separately. *Use a thin strip of colored fondant to cover up any mistakes between the layers.

To make the bow, I gained a bit of help from my old, trustworthy pal YouTube. I colored the white fondant pink with gel based color and rolled it out into a long rectangular sheet. I cut out 16 one-inch strips and folded 14 of the strips to make loops and let them dry. The last two strips I cut out to look like the end of the ribbon. To assemble the ribbon, mound a small amount of frosting a bit off center on the cake. Attach the two flat ribbons in place so they dangle off the side of the top layer. Place another dollop of frosting on top of the flat ribbons. Attach 7 of the loops in a circle using the frosting as glue. To make the bow look realistic, turn some of the loops on to their sides. For the second layer of the bow, use 6 loops and layer them on top of the original ones. *Make sure to alternate the direction of the loop to be opposite of the one it's laying on top of. Finally, top the bow with the last ribbon. TA-DA!

Brussel Sprout, Goat Cheese & Pancetta Flatbread

If somebody told me when I was ten years old (and only ate spaghetti and chicken) that I would someday be eating brussel sprouts, goat cheese and pancetta, I probably would have responded "EW" and then asked what goat cheese was. I have overcome many food aversions in my life, and now I eat pretty much anything (accept for bananas-- to which I will still respond "EW").

Brussel Sprouts have become a new favorite of mine, and I try to incorporate them into any dish I can. For a while I think it was the only vegetable my boyfriend and I ever cooked. I was a bit obsessed and needed a 2 month brussel break, but now I'm back! This recipe is quick, simple and again can be altered using whichever veggies you happen to have on hand that day. Although the inner child in me is screaming a little inside, maybe all of this new food will inspire my future self to someday post a recipe about bananas.

Ingredients:
1 pkg whole wheat pizza dough

¼ lb pancetta, diced 

2 cups quartered brussel sprouts

1 tbsp brown sugar

1 8-oz pkg herb goat cheese

Salt and Pepper

Honey (optional)

Home Made Lasagna (Pasta and All)

Lasagna is such a classic dish. I have made it many times before, but never like this. I decided to challenge myself and make the entire dish from scratch. This means no wavy sheets of pre-made pasta from the beautiful blue box. As I began to roll out the dough my inner Italian began to surface. Not your typical New York Italian, but the small, plump, mustache clad Italian. I couldn't stop myself as I began to sing “When The Moon Hits Your Eye”.

Since I have never made this dish using fresh pasta I really had no idea how it would turn out. I must say, I don’t think I can ever go back to my old ways again. The pastas was soft and slightly plump. It held up well to all of the toppings. My only word of advice is to make sure you cover all of the pasta with sauce or the edges will become very crispy and dry. The few times I have made my own pasta I follow a great Mario Batali recipe. I tweaked this recipe a tiny bit to get the correct amount for my lasagna.

Ingredients

1¾ cups all-purpose flour

2 large eggs

1 tbsp olive oil

1 pound ground turkey

1 large onion, diced

2 cloves garlic, minced

1 28-oz can whole peeled tomatoes

1 tsp red pepper flakes

2 tsp sugar

2 tbsp red wine vinegar

Salt and pepper

1½ cup part skim ricotta cheese

1 tsp honey

2 cups baby spinach

½ cup mozzarella

My Attempt at Cake Decorating #1

For my nephews first birthday this past January, I decided to make an attempt at decorating a cake as they do on those fabulous shows like Ace of Cakes and Cake Wars. Due to my limited experience working with fondant and having never taken a class of this sort during culinary school, my little experiment was going to be a complete crapshoot. I knew the design I wanted, I was just slightly unsure on how to get there.

I started with a 5x9 loaf pan and divided my cake batter into four separate bowls. Using blue gel based color I died each bowl of batter varying shades of blue. I will fill you in on a little secret-- use cake mix, at least for your first try. White cake mix is sturdy and easy to color. I made my own buttercream (see spring lemon curd cupcakes) and used 2 boxes of white fondant. I had two loaf pans that I was using so I baked the cakes in batches of two. Since it was his first birthday I also bought a #1 cake mold that I filled with plane white cake.

While the cakes baked I rolled out my fondant into a rectangle big enough to cover the cake. I took a small chunk of white fondant that I had left over and dyed that a pale blue. I rolled that out into a sheet bf enough to cover the #1 part of the cake.

After the cakes had cooled I trimmed them down and layer them with the buttercream. I carefully covered the cake with the rolled out white fondant as best I could, same with the #1 and blue fondant. Although he could not appreciate the 10 hours it took me to make it, I think he enjoyed it.