19 July 2017 Berries & Ricotta by Spuntino Wine Bar & Italian Tapas

Berries & Ricotta by Spuntino Wine Bar & Italian Tapas

July 19, 2017 By

July is National Blueberry Month and Spuntino Wine Bar & Italian Tapas will feature specialty cocktails and dishes starring the little blue beauties as their juicy flavor come into full seasonal swing.

This summery dish will be served at the popular restaurant throughout the summer.

Berries & Ricotta

Makes 6

Ingredients:

Whipped Ricotta:

  • 16 oz of Whole Milk Ricotta Cheese
  • 8 oz of Whipped Cream Cheese
  • 1/4 Cup of Confectionary Sugar
  • 3 Tbsp of Honey
  • 1 Tbsp of Simple Syrup
  • 1 tsp of Vanilla Extract
  • 1 tsp of Orange Zest

To Plate:

  • Strawberries
  • Blueberries
  • Raspberries
  • Honey
  • Mint (for garnish)

Preparation:
Blend ricotta, cream cheese and remaining ingredients in food processor until smooth. Transfer to bowl. Cover bowl and refrigerate until set, about 2 – 3 Hours. Divide whipped ricotta mixture among six wine glasses or coupe glasses.  Top with fruit and drizzle with honey.  Garnish with mint. 

Enjoy!

Veronique

Filed Under: American, Breakfast, Cheese, Desserts, Fruits Tagged With: , ,
10 July 2017 Crunchy Peanut & Chocolate Chip Pepper Cookies

Crunchy Peanut & Chocolate Chip Pepper Cookies

July 10, 2017 By

My friend Diane is a great baker so when she posted this yummy-looking photo of a batch of cookies she made, I knew I had to share it with you.

Ingredients:

  • 1 ¼ cups all-purpose flour
  • 1 ¼ tsp. kosher salt
  • ¾ tsp. cayenne pepper
  • ½ tsp. baking soda
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1/3 cup granulated sugar, plus more for pressing
  • ½ cup packed light brown sugar
  • ½ cup natural, unsweetened peanut butter, stirred well
  • 1 large egg, at room temperature
  • 1 tsp. pure vanilla extract
  • ¼ cup roasted, unsalted peanuts, coarsely chopped
  • ¾ cup miniature chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.
  2. Coat two cookies sheets with cooking spray or line them with parchment paper.
  3. In a medium bowl, whisk the flour, salt, cayenne and baking soda.
  4. In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar for 2 minutes. Add the peanut butter, egg and vanilla to the creamed mixture and mix until fully incorporated, about 30 seconds. Add the flour mixture to the peanut butter mixture and stir to combine. Stir in the peanuts and chocolate chips.
  5. Scoop the dough into 2-tablespoon balls and place on the prepared sheets at least 2 inches apart. Using a fork dipped in sugar, gently press a crisscross pattern in the top of each cookie, flattening it out to a 2-inch circle.
  6. Bake until the cookies are light golden brown around the edges, 12 to 14 minutes, rotating the sheets halfway through the baking process. Allow the cookies cool for 5 minutes on the cookie sheets, then move them to baking racks to cool completely. Store in an airtight container at room temperature for up to 2 days or in the freezer for 1 month.

Yields 24 cookies.

Adapted from this recipe.

Filed Under: American, Chocolate, Desserts Tagged With: ,
29 June 2017 Short Cut Creamy Lobster Bisque

Short Cut Creamy Lobster Bisque

June 29, 2017 By

Giant Lobster Claw

Last weekend, I hosted my annual Lobsterfest where I boiled ten 2 – 2 ½ pound lobsters for my party of nine. Not being one to run out of food at parties (the Canadian in me), I bought and extra lobster….just in case. Needless to say, with all the sides and appetizers, the extra lobster went uneaten. There were even two leftover claws!

I try to keep things somewhat low-carbs during the week, so I opted to make lobster bisque with some of the leftovers. I call this recipe “short cut” as someone who shall remain nameless threw out all the shells before I could make a stock, so clam juice was used instead of the long-to-make stock I typically use. If, unlike me, you don’t have 3 pounds of leftover cooked lobster to use up, just buy cooked lobster tails from the store.  

Ingredients:

  • 2 Tbsp. vegetable oil
  • ½ large onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup dry white wine
  • 2 tsp. Worcestershire sauce
  • 1 tsp. dried thyme
  • ½ tsp. paprika
  • ½ tsp. ground cayenne pepper
  • ½ tsp. salt
  • ¼ tsp. freshly-ground black pepper
  • 2 Tbsp. tomato paste
  • 2 cups lobster stock or clam juice
  • 2 cups heavy cream
  • 2 Tbsp. butter
  • 1 tsp. corn starch combined with ¼ cup cold water (this is called a slurry)
  • 1 ½ pounds cooked lobster meat, chopped in bite-size pieces

My Lobster Boil

Directions:

  1. Heat the oil in a medium saucepan over medium-high heat.
  2. Add the onions and cook for 4 minutes, until softened and pale golden, stirring frequently.
  3. Add the garlic and cook for an additional minute.
  4. Add the wine, Worcestershire, thyme, paprika, cayenne pepper, salt and black pepper. Cook for 2 minutes.
  5. Add the tomato paste and lobster stock (or clam juice) and simmer over medium-low heat for 10 minutes, stirring occasionally.
  6. Using an immersion blender (could use a regular blender also), purée the soup until smooth.
  7. Add the cream and butter, stir then bring the soup to a low simmer over medium-high heat (don’t allow to boil).
  8. Add the slurry and stir until the soup has thickened slightly, about 2 minutes.
  9. Add the lobster meat and simmer for another 5 minutes over medium-low heat.

Serves four generously.

Cheers,

Veronique

 

Inspired by this recipe.

Filed Under: American, Seafood, Soups Tagged With: , ,
15 June 2017 National Lobster Day Recipe

National Lobster Day Recipe

June 15, 2017 By

Today’s National Lobster Day and in its honor, I’m sharing a delectable lobster pasta recipe from a local New Jersey restaurant serving that appetizing dish.

Saffron Rigatoni with Lobster Coral Butter

Courtesy of Chef Seadon Shouse of Halifax, Hoboken

Main ingredients:

  • 3, 1 1/4 pounds lobsters
  • ½ pound royal trumpet mushrooms, thinly sliced
  • 1 Tbsp. flat leaf parsley
  • 1 lemon
  • ½ cup onions, small diced
  • 1 ½ cups lobster stock
  • 1 tsp. sea salt
  • ½ tsp. black pepper

Saffron pasta dough ingredients:

  • 2 cups all-purpose flour
  • 1 egg
  • 4 Tbsp. boiling water
  • Pinch saffron

Lobster coral butter ingredients:

  • 1 pound Lobster Bodies, cleaned
  • 2 pound unsalted butter, room temperature
  • 1 ounce Fresh Lobster Coral (roe, not cooked), pureed

Directions:

For the Lobster

  1. Place a large pot of water on the stove to boil. Salt the water as if it was ocean water.
  2. Place the live lobsters in the water and boil for 7 minutes.
  3. Remove the lobster and shock in ice water.
  4. Once cool, clean the meat out of the shells and cut into a large dice.

For the Lobster Coral Butter

  1. Melt 1lb of the butter in a medium sized pan and cook the lobster bodies in it on medium to low heat. You don’t want to brown or clarify the butter. You want it to still have the milk solids in it and be creamy. Cook for 30 minutes stirring often. Remove from heat and strain through a small holed china cap, making sure to extract all of the butter and lobster flavor out of the bodies. Cool the lobster flavored butter until solid.
  2. Combine the lobster butter with the remaining 1lb of butter and the lobster coral in the bowl of a mixer.
  3. Using the whisk attachment, whip the butter together until fluffy and smooth.

You will have more Lobster Coral Butter than you need for this recipe, but it freezes well.

For the Saffron Pasta

  1. Combine the boiling water with the saffron and let sit until it reached room temperature.
  2. Combine the egg with the saffron water.
  3. Place flour in a food processor and slowly add in the egg and water mixture until it is all combined.
  4. Remove and knead by hand until smooth and let rest, refrigerated and at least an hour before making pasta.

When making the pasta you can make any shaped pasta you like. I like rigatoni for this recipe so I make rigatoni with a pasta extruder.

To Finish the Dish

  1. Place a pot of salted water on the stove to come to a boil.
  2. While the water is heating up start to sweat the onions in a large skillet with a little olive oil.
  3. Once half way cooked add in the trumpet mushrooms and cook until golden brown.
  4. Add in the lobster stock and let reduce slightly.
  5. While stock is boiling, add in 4Tb of the Lobster Coral Butter, juice of half the lemon and some chopped parsley.
  6. Once the water is boiling start cooking the pasta. Cook until desired doneness, remove promptly and add to the skillet.
  7. Cook in the skillet for a minute so the pasta absorbs the sauce and then add in the diced lobster meat at the very end so you do not overcook the lobster.
  8. Season with salt and pepper and serve.

Serves 4.

Cheers,

Veronique

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , , ,
9 June 2017 Easy Ultra Moist Strawberry Bread with Lemon Icing

Easy Ultra Moist Strawberry Bread with Lemon Icing

June 9, 2017 By

Strawberry Bread

I live in New Jersey, in the true “Garden State” area of the state and as such, there are farms and farmers markets all over the place. Last weekend, I visited my favorite NJ farm, Donaldson Farms, where strawberry self-picking season was in full force.

I left the farm with a trunkful of gorgeous, ripe, juicy strawberries, way too much for a family of two to eat fresh, so I opted to make strawberry bread with lemon-flavored icing with some of the berries. This bread is ultra-moist, berry-packed and delicious on its own or used in a strawberry shortcake with whipped cream, as we did.

Bread ingredients:

  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ tsp. salt
  • ¼ tsp. baking powder
  • ½ tsp. baking soda
  • 1 large egg
  • ⅓ cup vegetable oil
  • 3-ounce container of strawberry Greek yogurt
  • 2 Tbsp. milk
  • 1 cup sliced strawberries

Icing ingredients:

  • 1 cup powdered sugar
  • ½ tsp. pure vanilla extract
  • 1 Tbsp. lemon juice
  • 2 Tbsp. milk

Bread directions:

  1. Preheat oven to 325 degrees.
  2. Coat a 9”x5” loaf pan with cooking spray (or grease).
  3. In the bowl of an electric mixer, combine the flour, sugar, salt, baking powder, baking soda, egg, oil, yogurt and milk on low speed until just combined. Using a rubber spatula, incorporate the strawberries – don’t overmix, you want big strawberry chunks in the bread.
  4. Transfer the bread mixture to the loaf pan and bake for 55 minutes, or until no longer wiggly in the center of the bread (test 5 minutes before the proposed baking time of 55 minutes). Allow the bread to cool on a wire rack in the pan, then unmold onto a serving platter.

Lemon Icing

Icing directions:

In a small bowl, add all the icing ingredients and whisk until smooth. Drizzle over the bread.

8 servings.

Enjoy – Veronique

Filed Under: American, Desserts, Fruits Tagged With: , , , , , ,
8 June 2017 Easy Sesame Zucchini – Not Really a Recipe

Easy Sesame Zucchini – Not Really a Recipe

June 8, 2017 By

This is the fourth post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

I make zucchini as a side dish all the time. I like how fast zucchini cooks and that it has good texture when the outer skin isn’t removed.

One of my favorite way to make a fast side dish to pair with my lunches is a quick sauté of diced zucchini. This helps me get my extra serving of vegetables in and it’d darn tasty.

Simple dice a zucchini, sauté it in a teaspoon of vegetable oil either in a screaming hot wok, a frying pan or a cast iron pan with a healthy pinch of salt and pepper for about 3 minutes, stirring or shaking the pan to avoid burning. Once cook, add a teaspoon of sesame oil and a half teaspoon of black sesame seeds and toss to coat. I sometimes also make this on the grill using a grill pan!

As the title of this post says, this isn’t really a recipe, it’s just a tasty way to change up the way you cook this inexpensive and tasty veggie.

Cheers,

Veronique     

Filed Under: American, Asian, Sides, Vegetables, Vegetarian Tagged With: ,
2 June 2017 Grilled Turkey Wrap – Not Really a Recipe

Grilled Turkey Wrap – Not Really a Recipe

June 2, 2017 By

This is the third post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

I make wraps for lunch all the time. I fill them with tasty things like avocado, artichoke hearts, heirloom tomatoes and more…the options are endless. I do get to a point where I’m sick of the same old wraps so when that happens, I grill them in my Panini press!

Today I used spicy humus as my ‘glue’ instead of fatty mayo and topped it with sliced turkey, sliced provolone cheese, dried cranberries and pickles. All the ingredients were tucked inside a sundried tomato wrap. Little veg oil on each side, 2 minutes in the hot Panini press and voila – a crunchy on the outside and melty on the inside hot wrap!

Hope this helps break up your monotone lunches a bit!

Cheers,

Veronique

Filed Under: American, Cheese, Sandwiches, Turkey Tagged With: ,
26 May 2017 Double Avocado Toast – Not Really a Recipe

Double Avocado Toast – Not Really a Recipe

May 26, 2017 By

This is the second post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

This dish is perfect for lunch, brunch or cut into slices for an appetizer. The dish is made using grain-filled bread that’s buttered and lightly toasted then topped with my Zesty Guacamole recipe, slices of avocado, cilantro leaves and edamame. Right before serving, I squeeze some lime juice on. Simple to make and boasting big, perfect flavors.

Let me know if you try this!

Cheers,

Veronique

Filed Under: American, Breakfast, Mexican, Sandwiches, Snacks, Starters, Vegetables, Vegetarian Tagged With: , ,
23 May 2017 Easy Cheesy White Grits

Easy Cheesy White Grits

May 23, 2017 By

Easy Cheesy Grits

I make creamy polenta all the time, but for some reason, I don’t make southern-style cheesy grits that often. Some would say that polenta and white corn grits are the same thing, but for me, polenta is made using fine to medium ground yellow or white corn and southern-style grits are simply coarsely ground bits of white corn. In my polenta, I like to add Parmesan cheese. In my grits, I use sharp Cheddar.

This recipe yields four side dishes or two entrée portions of grits. You can eat them on their own of top them with sautéed shrimps and hot sauce.

Ingredients:

  • 3 cups water
  • 1 cup white corn grits 
  • ½ tsp. sea salt
  • Pinch of black pepper
  • 4 Tbsp. softened butter
  • 1 cup shredded sharp Cheddar cheese
  • 4 tsp. softened butter, optional

Grits Cooking

Directions:

  • In a deep saucepan, bring the water to a boil over high heat. Lower the heat to medium-low and add the grits in a slow, steady stream. Whisk to break up any lumps then add the salt and pepper. Cook for 5 minutes, stirring often to prevent scorching, then cover the pan and allow the grits to rest with the heat off for 5 more minutes.
  • Add the 4 tablespoons of butter and the cheese to the grits and stir until fully incorporated and creamy.
  • Top each of four servings with a teaspoon of soften butter, or each of two servings with 2 teaspoons, if using.

Cheers,

Veronique

Filed Under: American, Appetizers, Breakfast, Cheese, Entrees, Sides, Starters, Vegetarian Tagged With: , ,
19 May 2017 Salmon with Avocado Mash – Not Really a Recipe

Salmon with Avocado Mash – Not Really a Recipe

May 19, 2017 By

This will be the first in a new series I’m going to do called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.

This dish is one I eat often…..blackened salmon topped with my Zesty Guacamole recipe. I use good quality salmon, sprinkle blackening seasonings on it, sear in a very hot cast iron pan, squirt some lime juice on and top with the guac. Simple, low-carb and most importantly, very tasty.

Let me know if you try this!

Cheers,

Veronique

Filed Under: American, Entrees, Fish, Mexican, Vegetables Tagged With: , ,
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