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Posts Tagged ‘arugula’


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’ve never been all that excited by biscuits. I think it’s because most of the time, they turn out dry and somewhat tasteless if you get them at diners or restaurants. And don’t even get me started on the fast food version. But, now that I know how good these are, I’ll be stocking my freezer with loads of them. They bake up straight from the freezer and they are so light and flaky that they’re actually best all on their own. But that didn’t stop me from trying a fried egg sandwich with pancetta and cheddar.

Oh, and I should mention that once again this recipe came from the Flour Bakery cookbook. Still working my way through it and enjoying everything.

Sage Biscuits

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1 stick cold butter, cut into pieces

1/2 cup cold buttermilk

1/2 cup cold heavy cream

1 cold egg

1 tablespoon chopped sage

1 tablespoon chopped scallions

Combine the flour, baking powder, baking soda, and salt in a large bowl. Scatter the butter pieces in and squeeze between your fingers so that they come together with the dry ingredients. Don’t over mix, you don’t want it to warm up either. The butter should still be in pea-sized pieces.

In another bowl or measuring cup, combine the buttermilk, cream, egg, sage, and scallion together. Pour the wet ingredients into the dry ingredients while  mixing with a handmixer, just until it comes together.

Gather the dough together and roll around in the bowl to pick up any loose flour. Pour out onto a floured surface and pat into a 1″ thickness. Cut out with a 3″ round cutter. Bring together the scraps until you’ve used all the dough. This should make 8 biscuits. If you want to freeze them, wrap them individually in plastic wrap now.

Bake at 350 degrees for 40 minutes or 45 minutes if they were frozen.

I love a fried egg sandwich with pancetta, but you can definitely substitute your favorite bacon. I also am partial to cheddar or asiago, but use whatever cheese you like best as well.

Fried Egg Sandwich

1 biscuit

1 egg

2 pieces pancetta or bacon

handful of arugula

2 basil leaves

a couple slices of cheese or some grated cheese to taste

Fry up the bacon or pancetta in a frying pan until crispy. Remove to a paper towel. Cook the egg in the rendered bacon fat and season with salt and pepper. I don’t usually flip my eggs because I like them runny, but I do baste them with the extra oil/fat in the pan. Layer the cheese, pancetta, and arugula on the bottom and place the egg on top of the cheese so it starts to melt. Top with a couple basil leaves and the top of your biscuit and dig in!

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I love most kinds of pizza, but my favorite will always be the NY slice. I’m particular about the slice too– I prefer a slice with a crispy crust, flavorful sauce, and not an excessive amount of cheese. The crispy crust is key, and I usually prefer when I get the reheat– they put the slice from the pie back in the oven and the edges get the nice crispy cheese and the crust is perfect. Oh, and it has to be a plain cheese slice. No bbq chicken or pasta on my pizza.

I also like homemade pizza, although it’s definitely a different animal. I prefer them like this, with a crispy flatbread-like crust. You can always add your favorite toppings and people can personalize their own at a party. I’m not a big fan of the way most people do prosciutto on pizza. It turns that unappealing gray color and the whole slice comes off when you try to take a bite. I do it a little differently. I crisp up the prosciutto in the oven on a sheet pan and then crumble it over the cooked pizza. Perfect!

Pizza with Pesto, Arugula, and Prosciutto

1 1/2 teaspoons yeast

3 1/2 cups flour plus extra for dusting

2 tablespoons salt

1 1/2 cups warm water

1 tablespoon honey

1 tablespoon olive oil

3 tablespoons pesto

1/2 cup arugula

parmesan or pecorino

3 pieces of prosciutto, crisped in a 375 degree oven for 15 minutes

Proof the yeast with the warm water and honey in a bowl (not metallic) for 5 minutes until it starts to foam up. Add the salt, flour, and olive oil and mix together. Dump out on a floured surface and knead together for 5-10 minutes. You may need to add more flour if it feels too wet. Let it rest in an oiled bowl under a damp kitchen towel for 1 1/2 hours. Turn out onto a floured surface and cut into quarters. Roll into balls and let sit for another 15 minutes. Roll out and top with your toppings.

Preheat a pizza stone (or sheet tray) in an oven at 450 degrees for an hour. Once you’re ready to go, it will happen fast. Move the rolled out dough onto the stone carefully, it will immediately start to bubble and cook. Work quickly and spread the pesto on the dough and then some shavings of cheese.

Pop back in the oven for 10 minutes, until it starts to brown on the edges. Take it out and let cool for a couple minutes. Sprinkle the arugula and prosciutto pieces over the top. Cut and serve!

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I won a box of avocados from Serious Eats a couple weeks ago, and I’ve been working on some recipes with them. This avocado pesto worked well with this whole wheat fresh pasta, and also as a topping for some deliciously sweet scallops from the farmers market. The avocado gives it a creaminess and richness that you don’t expect, and the lime juice gives it a little tart bite. I still love pesto genovese, but this was a nice change.

Avocado Pesto

1 avocado

2 limes zested and juiced

1/4 cup pine nuts

1/4 cup grated parmesan

1 cup arugula

1 cup basil

3 tablespoons olive oil

1 garlic clove

Combine all the ingredients together in a blender or food processor and blend. I like to put the cheese and nuts in first to make sure they get ground up before you introduce the other ingredients, otherwise you might get pieces of cheese or nuts that stay whole in the final sauce. Spoon onto scallops, toss with pasta, or use in any way you might use regular pesto!

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As most people are probably doing after the holidays, I was craving a salad to balance out all the heavy, rich food everywhere. This is one of my favorites, and it’s really not even a recipe. The bresaola is from one of my favorite places in NY, Di Palo. If you haven’t been there, you should go…it’s the best place to get Italian salumi and cheese. Plus, it’s out of another era– they still handwrite bills and ring you up on an old fashioned register. They’ll give you a taste of anything, and I really recommend their homemade burrata and mozzarella. If you’re lucky, they will have some freshly made porchetta sitting out on the counter.

Bresaola, Parmesan, and Arugula Salad

8-12 slices of Bresaola, fanned out on a plate

2 cups baby arugula

zest and juice of 1 lemon

3 tablespoons olive oil

salt and pepper

shards or shavings of parmesan

Combine the lemon and olive oil with some salt and pepper and whisk together. (I usually put it all in a plastic takeout container and shake it. I can keep any leftovers for later and it’s the easiest way to emulsify the dressing.)

In a separate bowl, pour the dressing over the arugula and toss with your hands. I prefer doing it this way rather than using spoons because you make sure to coat your greens well.

Pile the arugula in the center of the plate and pour a little extra dressing over the top. Place the parmesan shards around the top and grind some fresh pepper over the top. If you want to get fancy, you can drizzle truffle oil over because it goes really well with the bresaola.

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Pasta salad is a summer staple, great for lunches and picnics. I usually use this as a way to clean out some leftovers in the fridge, and in this case, I had some goat cheese and arugula sitting around. I love to add arugula to pasta when it’s warm so that the arugula wilts a bit.

Pasta Salad with Tomatoes and Goat Cheese

1/2 package penne or other short pasta

3 ounces herbed goat cheese

1 cup arugula

1 cup basil leaves

1 tablespoon garlic

1 cup white wine

1 cup cherry tomatoes

2 tablespoons olive oil

Cook the penne according to package instructions in boiling, salted water but stop the cooking 1 minute early.

Meanwhile, saute the garlic in 1 tablespoon of the olive oil for 1 minute. Add the cherry tomatoes and saute for another 5 minutes. Add the wine and reduce. Add the pasta and a little pasta water and toss. Cook for the remaining minute and then off the heat, add the goat cheese, arugula, and basil leaves. Drizzle the remaining olive oil and remove to a bowl. You can sprinkle some parmesan over if you like. It can be eaten warm or at room temperature.

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This was part of a very healthy Saturday lunch, and it was quite filling due to the edamame. The combination of colors was really quite pretty, and the broth was really tasty. It was another recipe designed to use up some leftovers in the fridge, and it worked well.

Edamame, Mushroom, and Tomato Salad

1 bag frozen edamame, boiled 5-6 minutes in salted water

1.5 cups sliced mushrooms

1 cup cherry tomatoes, halved

1 tablespoon rosemary, chopped

1 cup arugula

1 lemon, zested and juiced

1 lime, zested and juiced

1 tablespoon honey

2 tablespoons extra virgin olive oil

Saute the mushrooms and rosemary in the olive oil for 3-4 minutes. Add the edamame, arugula, and tomatoes. Add the lemon and lime and honey. Simmer until everything has combined and some of the liquid has cooked off. Check the edamame to make sure they are cooked through.

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