Posted in Appetizer, Recipe Round Up, Soup, Vegetable, tagged butternut squash, cranberry sauce, farinata, lasagna, mushrooms, parsnips, sides, soup, sweet potato, Thanksgiving, vegetable on November 13, 2012|
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Well, it’s been a challenging couple of weeks on the M&M front; first the hurricane and then my computer decided to die on me. Consequently, I feel like Thanksgiving has snuck up on me. I don’t think I will be making a full Thanksgiving meal this year, however I will do a Thanksgiving-inspired menu. I might include this Angel Hair with Butternut Squash and Sage as a side dish, because there really should a pasta to make it a holiday.
This Farinata would make a great gluten-free appetizer to snack on while the rest of the meal cooks. You can change the toppings to suit your mood, but I liked the olive and cheese combination.
Eggplant Caponata is always a good appetizer as well, and this version is a little Thanksgiving-inspired, with the use of cinnamon.
We usually make a vegetarian option which tends to be a Lasagna or some Stuffed Mushrooms. I always make extra though, because invariably the meat-eaters want them too.
Butternut Squash Soup flavored with apples and sage is a fantastic way to start the meal. I can’t get enough butternut squash in the fall.
Thanksgiving requires a mashed vegetable of some sort, so I either go with these Mashed Sweet Potatoes with Crispy Prosciutto or some Parsnip Puree.
And of course, we can’t forget the cranberry sauce. I ALWAYS make this Brandied Cranberry Sauce so I have plenty leftover. Stay tuned for some Turkey Pot Pie!
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Posted in Recipe Round Up, tagged basil, broccoli rabe, buternut squash, butter, carrots, cheese, crostata, dough, egg, fontina, garlic, gorgonzola, lasagna, olive oil, onion, orecchiette, pancetta, parmesan, pasta, pear, roasted, sage biscuits, sandwich, sausage, thyme on October 16, 2012|
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While we are in the midst of trying to sell the apartment, I’ve been falling back on old favorites. Last night, I made a version of this Puglian specialty, orecchiette with broccoli rabe and sausage and every time I make it, it brings me back to a night in southern Puglia. The meatiness of the sausage is comforting and warm on a cold fall night.
Fall always means lasagna time for me…I love making it for company too, because I can put it in the oven when they come over and spend time with people, rather than in the kitchen. My favorites for fall are mushroom and roasted carrot and butternut squash.
My favorite fall fruits are definitely pears, and I love to make crostatas with pears and gorgonzola this time of year. I make big batches of dough and freeze them for later, so I can just defrost and put together the filling when I’m running low on time.
Cold weather makes me really crave a good Sunday breakfast, and there’s no better breakfast than egg and pancetta sandwiches on homemade sage biscuits. I still have a couple of these tucked away in the freezer, and I can’t wait to have one this Sunday.
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Posted in Italian, Recipe Round Up, tagged basil, blueberry, burger, capellini, caprese salad, frozen, garlic, gazpacho, ginger, lamb, mozzarella, no-cook, quick, salmon, sangria, scallion, shrimp, spicy, tomato, watermelon, white wine, yogurt on July 19, 2012|
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We have been having a long heat wave here in NY, and I can’t quite bring myself to heat up the kitchen again until it breaks. I’m thinking about some no-cook or quick-cooking meals, and of course, the first thing I think of is salad. I love a beautiful caprese salad with fresh tomatoes and basil. Mozzarella gives it a little substance, so you’re not left hungry.
Of course, gazpacho is a staple of no-cook menus, and I loved this one with watermelon. The shrimp skewers are optional, but if you would like to get outside and grill, go ahead. This would also make an excellent summer lunch with the caprese.
I’ve made this capellini with tomatoes and basil several times since I posted it. It’s light and refreshing, and best of all, it’s done basically in the time it takes to boil water.
If I really start wanting some protein, I might make this ginger glazed salmon. It takes a little longer to cook, but I can do the glaze in a wider pan cut the cooking time down to 15 minutes. Having people over? This looks elegant but it’s so quick.
I still have a little of this blueberry frozen yogurt left in the freezer, and I think I’m going to have to finish it up this weekend. Nothing is better to cool down than some frozen treats.
Unless it’s white wine sangria. This is staple at my apartment all summer. Actually, all year round but in the summer it’s extra perfect.
And if I make it outside to grill this weekend? I think it’s going to be lamb burgers as a change from regular burgers. The cool yogurt and mint sauce helps in the heat too.
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Posted in Italian, Recipe Round Up, tagged artichokes, arugula, burrata, crostini, fettuccine, langoustines, mozzarella, onion, orecchiette, Puglia, recipe, sausage, tomatoes, zucchini flowers on May 23, 2012|
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Pictures are always a little more difficult on the road, but I tried my best given the lighting….here are the cooking adventures. Puglia is the home of burrata, so of course I had to make some burrata and tomato crostini. I also did some mozzarella and tomato crostini because these little bocconcini were so delicious. Both had local olive oil and salt on top, and they were absolutely amazing.
I saw some really beautiful zucchini with the blossoms still attached at the little supermarket, so I combined those with some fresh langoustines from the fish guy and some onion and fettuccine.
And of course, Puglia is known for orecchiette with sausage and broccoli rabe. So I had to have some while there, along with some artichokes (which were not a great success because I couldn’t get them to cook through after being on the stove for an hour and a half!). For the orecchiette recipe, stay tuned because I have my official version later this week!
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I’m back from Italy, and now it’s time to share the amazing meals we had. After a long day of travel, it’s no wonder I forgot to bring the camera to our first dinner at Alberosole in Bari. You’ll have to take my word for it, it was delicious and we feasted. The next day, we were off to some more towns in Puglia, and lunch was at Il Fornello da Ricci. It was an incredible lunch and we didn’t hold back even though we were probably still full from dinner the night before.
We started with the antipasto, which was as decadent and delicious as advertised. Then we moved on to pasta, which included a squid ink pasta with pea pesto and these ricotta gnocchi with truffle shavings. Then there was some lamb and a millefoglie. I was definitely ready for a nap after this one, but it was worth it.
We had many other wonderful meals in Puglia, but I didn’t bring the camera for all of them. The one that I would recommend if you’re ever in the area is the Restaurant at Grotta Palazzese in Polignano a Mare. The food may not stand out, but it’s a truly unique experience because you eat in a beautiful grotto with the waves crashing all around and the candles flickering on the cave walls.
While in Puglia, we visited two wonderful wineries that were gracious enough to give us tours of their facilities. The Cantele Winery outside Lecce gave us a tour of their property, showing us the entire production line. It’s worth trying their wines if you can find them.
We also made it to the I Pastini Vineyard after getting lost countless times. Their vineyards were incredible and they showed us the trulli (a traditional home from Alberobello and nearby) on their property. I can recommend their whites and their Fiano in particular.
Our last dinner in Rome was at Roscioli, a fabulous restaurant where I had such trouble deciding what to get because everything sounded incredible. I ended up starting with the artichoke salad and the salumi (the best salumi I’ve ever had, by the way). And of course, I had to have the carbonara because…When in Rome…
We stayed near the Campo de Fiori, and what better place to go food shopping! I brought back a new ravioli cutter and gnocchi board, so stay tuned for their debut!
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