This was such a hit and so easy. We served it before our holiday dinner this year and I’ve made it twice since. Also, from Bon Appetit. It was so pretty and festive!
1/4 white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup of olive oil
1 large head of escarole cut
1 head of butter lettuce cut
1 Granny Smith apple thinly sliced
1 cup fresh pomegranate seeds (about half a pomegranate)
2/3 cup hazelnuts, toasted and chopped
Music: On Melancholy Hill – Gorillaz
We held our annual Holiday party this last weekend. The usual suspects attended with some new additions. Next year I’m going to need more chairs! (or a bigger apartment?). I spent some time with older Bon Appetit magazines and created a really lovely meal. We made Cocoa and Spice Slow-Roasted Pork with Onions, Green beans with Pancetta and a Mushroom Potato Gratin.
What you’ll need for the spice rub:
1/2 tablespoon whole white peppercorns
1/2 tablespoon whole coriander seeds
2 tablespoons plus 3/4 teaspoon ground cinnamon
2 tablespoons coarse sea salt (preferably gray crystals
1 tablespoon plus 2 1/4 teaspoons unsweetened cocoa powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
- Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color, about 5 minutes.
- Transfer toasted spices to mortar and pestle and grind finely.
- Place in small bowl; mix in remaining ingredients.
- This can be made 1 week ahead.
What you’ll need for the Pork:
6 tablespoons extra-virgin olive oil
2 pounds onions plus 2 shallots, thinly sliced
1 1/2 tablespoons chopped fresh sage
1 cup of water
1 7-pound pork shoulder butt with bone
Add water; cover and cook until onions are soft, about 15 minutes.
Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 15 minutes.
Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours.
Transfer onions from pan to medium bowl.
Flip pork and continue to roast pork until very tender and thermometer inserted into center registers 165°F, about 2 1/2 hours longer.
- Transfer pork to platter. Keep onions aside and add to green beans.
Green Beans with Sage and Pancetta
What you’ll need:
2 1/2 pounds green beans, trimmed
10 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage
Fleur de sel
- Line baking sheet with several layers of paper towels.
- Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain.
- Spread beans out on paper towels.
- Cut pancetta into small cubes.
- Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes.
- Add sage and stir until fragrant, about 1 minute. Transfer to plate.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes.
- Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl.
What you’ll need for the Gratin:
5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced
Preheat oven to 375°F.
Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil.
Cut potatoes into 1/8″ pieces.
Arrange 1/3 of potatoes, slightly overlapping, in dish.
Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times.
Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes.
Remove from oven; maintain oven temperature.
Sprinkle thyme and garlic slices over gratin.
Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper.
Arrange mushroom slices atop gratin around edge of dish.
Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese.
Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer.
Music: Driftwood – Travis
This past weekend we threw a lovely soiree for my dear friends Trina and Ji Young. We spent the weekend at Molly’s family beach house on Long Beach Island and celebrated the passing of 3 decades. And Brooklyn Plated catered it! We served some old standby’s like crab cakes and polenta fries (pictures at bottom). I also made a variation of a good old fashion New England lobster roll recipe and combined it with something from Thomas Keller. What we got was magic. We served the lobster rolls along side some corn on the cob and cole slaw.
I grew up in CT. In CT they serve lobster rolls hot and with butter (Lenny and Joe’s Fish Tale in Madison is where we usually go for this – also if someone can find and send me a picture of one of their old school tee-shirts, I’ll make it worth you’re while…not quite sure how but I will). Everywhere else in New England they serve lobster rolls cold and with mayo! Imagine the horror on my first trip to Maine way back in the summer of 1992 when I was served a cold, wet lobster roll…to be honest, I never grew to like it, not even after many trips north in the passing years. It wasn’t until a recent trip to The Brooklyn Flea where I ate a Maine-style lobster roll from the Red Hook Lobster Pound that I was converted.
Music: Beautiful Beat – Nada Surf
To celebrate Peter and BJ, we had a crowd over for some hearty ragu bolognese! Since the weather has changed again, it was a perfect chilly night feast. I wasn’t sure if there was a difference between ragu and bolognese so I did some research. Ragu just means meat sauce but the bolognese refers to where it originates (in Bologna, Italy) but usually includes some tomatoes. This is a Mario Batelli recipe that my friend Cia sent me. She has her own additions, which I’ve added here. I’ve also changed this around a bit too based on what I had in my refrigerator…we were ill prepared for a big meal this week! We served it with fresh homemade pasta. Yes, please!
Hi there. Been awhile. How’ve you been?
We took a couple days to recover from our eating frenzy in SF but we’re happy to be cooking and back on track. I don’t have a recipe for you today but I have some lovely food pictures of the weekend we spent in the Hamptons with our great friends. Happy Birthday Melissa!
About 20 of us rented a mansion for a Big Chill-esque weekend (I’ve never seen this movie but apparently someone dies, hence the get-together…thankfully that wasn’t the case for us but because of the storm, this house was the perfect setting for a horror film so there was the potential for a kinda “big chill” on our hands…). We had a BBQ/Pot-Luck Thanksgiving Dinner on Friday night. Saturday night The Clam Man of Southampton came to the house and created a good ol’ fashioned clam bake for us complete with oysters, lobsters, steamers, mussels and baked potatoes.
The best thing to do with a group of late 20 somethings/early 30 somethings (besides totally age yourself in your own blog)? Flip cup, charades, Jenga and Beatles Rock Band. Man, I’m really setting us up for some gore.
An unreal baked potato cheese thing - who made this??? I can't remember...
Sweet Potato Casserole
Baked by Melissa Mini Cupcakes
Mussles n' Stuff
Music : Florence and the Machine – My Boy Builds Coffins
Hello and hope you had a happy weekend. I didn’t post on Friday because I have been making duck confit for about a week – but we finally got to eat it last night and it was unbelievable. Rosa, Matt and Scott partook in the Sunday Dinner event. We paired it with a lovely sweet and tart blueberry sauce that matched perfectly. Seasonality, be damned!
Music: Speak Softly Love – Andy Williams
This was one of the Sunday Dinners menus that was near and dear to our hearts. It is pretty traditional Italian fare and we shared it with friends Peter, Erin and Kurt. It’s not a glamorous meal but it sure got us in the mood to cling to our roots and apply for dual citizenship. We served a traditional antipasto, focaccia, eggplant parmesan with penne and tiramisu (look for this Thursday).