14 July 2016 Make Ahead Twice Baked Potatoes

Make Ahead Twice Baked Potatoes

July 14, 2016 By

Twice Baked PotatoesSummer’s all about BBQs and outdoor parties and the last thing I want to do once my guests have arrived is to slave over a hot stove in the kitchen. We also attend a lot of outdoor events where I’m always puzzled with what to bring besides desserts.

These old-school twice-baked potatoes are simple-to-make and can be prepared ahead and reheated on the grill or a camp fire before dinner.

Don’t feel like making your own mashed potatoes? Just buy some at the grocery store and doctor them up with the cheese, bacon (if using) and scallions.

Ingredients:

  • 3 large baking potatoes
  • 2 Tbsp. softened butter
  • 1/3 cup half & half (could use whole milk), warmed in the microwave for a minute
  • 4 bacon slices, cooked and crumbled (optional)
  • 1 cup sharp Cheddar cheese
  • ½ cup sour cream (optional)
  • ½ cup chopped scallions (optional)

Directions:

  1. Cook potatoes until fork-tender and allow to cool until just cool enough to handle. Cut each potato lengthwise and, using a spoon, scoop out most of the flesh without cutting through the skins. Place the scooped out flesh in a bowl and add the butter, half & half, bacon (if using) and cheese and mash until mostly smooth.
  2. Fill the potato skin shells with the mashed potatoes. At this point, you may wrap the potatoes in foil and keep in the fridge for a couple days until ready to use (go to step 3 when ready to cook) or, place on a cookie sheet for immediate use.
  3. Preheat oven to 400 degrees and cook room-temperature potatoes for 25 minutes, until slightly golden.
  4. Top the hot potatoes with sour cream and chopped scallions, if using.

Makes 6 servings.

Filed Under: American, Appetizers, Cheese, Entrees, Potatoes, Sides, Starters
12 July 2016 Streusel Top Blueberry Custard Pie

Streusel Top Blueberry Custard Pie

July 12, 2016 By

Blueberry Streudel PieEvery summer, I host at least a couple lobster parties and what could scream “Maine” more than a blueberry pie?! I live in New Jersey where blueberries abound and are sweet and delicious, so double whammy.

I typically make my Crumb Top Blueberry Pie, but this weekend, I decided to change the crumble top to a nutty streusel top and it was a nice change with the extra crunchiness from the pecans. I also did a custard-like bottom which was well-received by my guests.

As always, don’t fret if you’re not into making your own pie dough, just use a store-bought one. I make my own Fail Proof Pie Crust using my VERY simple food processor technique.  

Filling Ingredients

  • 8 ounces sour cream (I used reduced-fat but don’t recommend non-fat)
  • 1 large egg
  • ¾ cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • ¼ tsp. salt
  • 2 tsp. pure vanilla extract
  • 3 cups fresh blueberries
  • 1 9-inch pie crust, unbaked

Streusel Topping:

  • ⅓ cup flour
  • ½ cup brown sugar
  • ¼ cup butter, softened
  • ½ cup chopped pecans

Filling Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine the sour cream, egg, ¾ cup sugar, 2 tablespoons flour, salt and vanilla extract until smooth. Using a rubber spatula, gently add the blueberries to the sour cream mixture then pour into the unbaked pie crust. Bake for 25 minutes.

Streusel Instructions:

  1. Combine the flour and brown sugar in a medium bowl. Using your fingertips, incorporate the butter into the dry ingredients until the mixture is the texture of course sand. Add the pecans. Sprinkle the streusel topping over the surface of the pie after it has baked 25 minutes. Bake an additional 20 minutes, until the topping has browned – after 10 minutes of baking, if the crust or the streusel gets too dark, cover loosely with foil.
  2. Serve the pie warm with vanilla ice cream.

The addition of pecans and the custard bottom were inspired by this recipe.

Filed Under: American, Desserts, Fruits Tagged With: , ,
28 June 2016 Baby Back Ribs with Balsamic BBQ Sauce

Baby Back Ribs with Balsamic BBQ Sauce

June 28, 2016 By

Pork RibsWhile I have my go-to ribs recipe, I’m always looking for new ideas and variations from the old standard. This recipe, provided by Executive Chef Josh Bernstein of Spuntino Wine Bar & Italian Tapas, puts a bit of an Italian spin on the backyard BBQ favorite.

Ingredients:

Rib Spice Rub:

  • 1/4 cup dried basil
  • 1/4 cup dried oregano
  • 1/2 cup paprika
  • 1/2 cup garlic powder
  • 1/2 cup onion powder
  • 1/2 cup ground fennel seed
  • 3/4 cup dark brown sugar           
  • 1 cup kosher salt
  • 2 Tbsp. red pepper flakes
  • 2 Tbsp. ground black pepper

Balsamic BBQ Sauce:

  • 2 cups balsamic vinegar
  • 1-1/2 cups ketchup
  • 3/4 cup dark brown sugar
  • 1 Tbsp. fresh chopped garlic
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Dijon mustard
  • 1 tsp. Kosher salt             
  • 1/2 tsp. ground black pepper

Ribs:

  • 4 racks of baby back ribs
  • 1 cup rib spice rub
  • 2 Tbsp. chopped Italian parsley
  • 1 cup balsamic BBQ sauce

Method:

For the Rib Spice Rub:
Place all of the ingredients into a bowl.  Mix well.  Keep in an air tight container for up to 3 weeks.  This recipe will make more than needed for the ribs.  It is a good marinade for other meats as well.

For the Balsamic BBQ Sauce:
Combine all of the ingredients in a sauce pot.  Bring to a boil.  Reduce the flame and simmer for 45 minutes.  Stir every 10 minutes.  Strain and cool.

For the Ribs:
Spread the spice rub evenly over the ribs.  Wrap each in aluminum foil.  Allow to marinate overnight in the refrigerator for at least 12 hours.  Place the ribs, still wrapped in aluminum foil, into a 350 degree oven for 2 hours.  At this point you can cool them down and refrigerate up to 7 days or freeze for up to 2 months.  If not, brush the ribs with the BBQ sauce and place onto a hot grill.  Cook until the sauce is hot on the ribs.  Cut into 1-2 rib portions and garnish with parsley.

Serves 4.

Filed Under: American, Appetizers, Entrees, Pork, Sauce, Starters Tagged With: , , , , ,
6 June 2016 Black Skillet Frittata by Piattino

Black Skillet Frittata by Piattino

June 6, 2016 By

Black Skillet FrittataI love brunch and am always looking for creative dishes to serve at home when I host. I received this easy recipe for a meatless frittata from Piattino: A Neighborhood Bistro and wanted to share as it sounds delish.

Piattino, serving up modern twists to traditional Italian fare, is now serving an a la carte brunch menu on Saturday and Sundays from 11:00AM to 3:00PM, so locals could also go to the restaurant to try this dish!

Ingredients:

  • 2 ounces wild mushroom mix cooked
  • 2 ounces asparagus cut ½ inch long, blanched
  • 1 ounce blended oil
  • 1 tsp. chopped rosemary
  • 4 eggs cracked and beaten
  • 1 ounce prepared pesto
  • 2 ounces baby arugula
  • 1 tsp. olive oil
  • Pinch each of salt and pepper

Directions:

  1. Heat a black cast iron skillet over medium high heat on a burner. Once hot add blended oil and cooked vegetables. Stir vegetables with a wooden spoon until heated through. Add rosemary and eggs and stir again to combine the vegetables. Place the skillet in a 350 degree oven for 5-7 minutes or until eggs are semi firm to the touch.
  2. Remove skillet from oven and drizzle pesto on top of the egg. Toss arugula with olive oil, salt and pepper and place in center of the cast iron skillet, you want to create height from the arugula.

Makes one frittata.

About Piattino:

Nestled in Historic Mendham, Piattino brings its authentic, new age Italian dining experience directly to New Jersey.  Sourcing artisan ingredients from around the world and our own backyard, Piattino’s scratch-made, chef-driven menu includes a variety of mouthwatering antipasti’s, insalates, pastas and entrees. Piattino is also known locally for its delicious, hand-stretched Neapolitan style pizzas and sandizza’s (our version of a Panini) baked at 800 degrees in its imported Italian stone-fired oven using premium ingredients, ranging from truffled wild mushrooms to 24-month-aged prosciutto di Parma. The menu also features a regional food and drink specialties section celebrating the various styles served across the boot – including current items from the Aosta Valley Region – such as Charred Octopus, White Bean and Sausage soup, Mezzaluna Carbonnade artisan pizza, and much more.

88 East Main Street, Mendham, NJ – 973-543-0025.

Cheers,

Veronique

Filed Under: American, Breakfast, Eggs, Spanish, Vegetarian Tagged With: , ,
20 April 2016 Spaghetti alla Carbonara

Spaghetti alla Carbonara

April 20, 2016 By

This Roman dish was created in the middle of the 20th century using simple ingredients: pasta, eggs, pork jowls (think bacon) and cheese, typically Pecorino.

I’m all about simple pasta dishes, especially during the week, so this is one of my go-to recipes. I’ve made this decadent dish using a few variations, adding peas, morel mushrooms and shrimps…it’s delicious any ways. Note that garlic isn’t authentic to pasta carbonara, but it’s so darn tasty that I include it. Don’t like garlic – omit it! I used red pepper flakes too, which aren’t authentic either…sue me purists!

While the eggs do get warmed when tossed with the hot pasta, they aren’t fully cooked. If slightly cooked eggs aren’t your thing, this is likely not the dish for you. If you can get past that, you’ll get addicted, like I am, to the creamy “sauce” created by the eggs, pasta water and cheese.

Ingredients:

  • 1 pound good quality spaghetti, I use Delverde
  • 1 Tbsp. olive oil
  • 8 ounces diced pancetta or slab bacon
  • 1 large garlic clove, finely minced
  • 3 large eggs
  • 1 cup grated Pecorino-Romano or Parmesan cheese, divided
  • ½ tsp. red pepper flakes (or black pepper if you prefer)

Directions:

  1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook 1 minute less than the cooking directions on the packaging recommend.
  2. While the pasta’s cooking, warm the oil in a medium skillet over medium-high heat. Add the pancetta and cook until browned, about three minutes, stirring occasionally. Add the garlic and cook for another minute. Place the pancetta/garlic and the oil they cooked in, in a large, heat-proof bowl and set aside to cool.
  3. In a medium bowl, whisk the eggs, 1/2 cup of the cheese and pepper flakes. Whisk until well blended.
  4. When the pasta’s just al dente, scoop it out of the water using a pasta fork or tongs, and into the bowl with the pancetta – don’t drain the pasta water out of the pot! Toss the pasta until coated in the oil from the pancetta.
  5. Add the egg mixture to the pasta and toss quickly to ensure the eggs don’t scramble – you might need to give this method a couple tries to get it right – it’s worth it!
  6. Add ¼ cup of pasta cooking water to the pasta then the remaining cheese. Keep tossing to create a silky, creamy sauce that coats the pasta. Serve immediately.

Serves two for dinner or four as a starter.

Filed Under: Appetizers, Cheese, Eggs, Entrees, Italian, Pasta Tagged With: , , ,
12 April 2016 Pig & Prince Restaurant Duck Fat Grilled Cheese

Pig & Prince Restaurant Duck Fat Grilled Cheese

April 12, 2016 By

Today is National Grilled Cheese Day, a day dedicated to celebrating a national favorite: the grilled cheese sandwich. Chef Mike Carrino, of popular restaurant Pig & Prince Restaurant in Montclair, NJ, has masterfully created an elegant and delicious twist on a classic sandwich – the Duck Fat Grilled Cheese.

Duck Fat Grilled Cheese _ pig and princeThis elevated take on the ‘old reliable’ of sandwiches is sure to please die-hard grilled cheese lovers.

Duck Fat Grilled Cheese

  • 8 – ½ inch slices of artisanal rosemary sourdough
  • (or your favorite type of rustic bread)
  • 12 slices of muenster cheese
  • 12 slices of cypress grove, midnight moon cheese
  • 8 large slices of tomato
  • House made boursin cheese (see recipe below)
  • 16 slices of duck bacon (regular pork bacon can also be used)
  • 4 tbls melted butter
  • 4 tbls rendered duck fat (duck confit fat would be best)

Housemade Boursin:

  • 16oz cream cheese softened
  • ½ cup soft butter
  • 3 cloves garlic (microplane)
  • 1 tbsp chopped herbs
  • ¼ tsp chopped dried oregano
  • ¼ tsp chopped dill
  • ¼ tsp chopped basil
  • Salt and lemon to taste

In a medium bowl, mix all the boursin ingredients together until fully incorporated.

To assemble the grilled cheese:

  1. Spread some melted duck fat on the inside of the bread with a pastry brush.
  2. Smear your homemade boursin on the inside of each slice of bread.
  3. Layer 3 slices of Muenster on one side of the sandwich bread and 3 slices of Midnight Moon on the other side of the sandwich.
  4. Lay the tomato on the Midnight Moon side and then the duck bacon (or bacon) on top of the tomato.
  5. Place Muenster side on top in a large skillet, on medium heat, pour in melted butter and the remaining duck fat.
  6. Cook on each side for about 3 minutes each, moving often to keep the heat equally distributed.
  7. Remove from pan and allow to sit one to two minutes before cutting.

Happy National Grilled Cheese Day!

Veronique

Filed Under: American, Cheese, Sandwiches Tagged With: , , ,
21 March 2016 Warm Brie with Honeyed Raspberries and Pistachios

Warm Brie with Honeyed Raspberries and Pistachios

March 21, 2016 By

This is an easy yet festive recipe I received from the folks at Driscoll’s Berries.

Original File Name: 4186-Rasp_Brie-014.tif

Ingredients:

  • 1/2 cup (2 ounces) shelled pistachios
  • 1 wheel (13.3 ounces) ripe Brie, box reserved, top rind sliced off, cheese chilled
  • 1/4 cup honey
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. finely chopped fresh rosemary
  • 1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries
  • Water crackers or baguette slices for serving

Directions:

  1. Preheat the oven to 350˙F.
  2. Spread the pistachios on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and fragrant, about 10 minutes. Transfer to a plate.
  3. Place Brie, in its box, on baking sheet. Bake until warm and the top is softened, but not until cheese is oozing, about 15 minutes. Transfer cheese in box to serving platter.
  4. Stir honey, vinegar, and rosemary in a medium skillet over medium heat just until warm. Add raspberries and pistachios and gently fold in with a rubber spatula. Pour raspberry mixture over warm cheese. Serve at once, with the crackers for spreading.

Servings: 4 to 6

Filed Under: Appetizers, Cheese, Starters, Vegetarian Tagged With: , ,
23 February 2016 Easy Egg Cups

Easy Egg Cups

February 23, 2016 By

Breakfast, often said to be the most important meal of the day, is my favorite meal is the day. On the weekends, with more time on my hands, I have no issues making delicious, hearty breakfast, but on hectic weekday mornings…not as easy.

I’ve been making these cute and delicious egg cups on Sundays that I can have anytime during the week. They’re great for a quick breakfast with a piece of toast and even perfect for lunch with a side salad.

Ingredients:

  • 1 Tbsp. vegetable oil
  • 5 ounces baby spinach
  • 4 large eggs
  • ¼ cup water
  • ½ tsp. each salt and pepper
  • ½ cup shredded sharp cheddar cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Generously coat two 4-ounce ramekins (or other small dishes) with cooking spray.
  3. Warm the oil in a large skillet over medium-high heat, add the spinach and sauté until fully wilted, 3-4 minutes. Set aside to cool for a few minutes.
  4. In a large mixing bowl, whisk the eggs with the water, salt and pepper until fully blended, about 1 minute. Don’t whisk less than a minute if you want fluffy, light eggs.
  5. Divide the cooked spinach in the ramekins. Divide the cheese over the spinach then pour the gg mixture over the cheese and spinach. Use a small fork to gently move the spinach and cheese around so the egg mixture gets evenly distributed to the bottom of the ramekins.
  6. Place the ramekins on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is set and not jittery.
  7. Let the egg cups cool completely then cover in plastic wrap and refrigerate until ready to use.
  8. To reheat, cover a ramekin with a paper towel and microwave for 60-90 seconds.

Makes 2 servings.

Filed Under: American, Breakfast, Cheese, Eggs, Vegetarian Tagged With: , , ,
15 February 2016 Wild Mushroom Soup

Wild Mushroom Soup

February 15, 2016 By

Wild Mushroom SoupWhat could be more comforting than a hearty, warm soup on a cold winter day? Nothing, that’s what!

This soup could easily be vegetarian by replacing the chicken broth with vegetable broth.

  • 3 cups chicken broth
  • 1 ounce Porcini mushrooms
  • 1/2 stick butter
  • 2 celery stalks, minced
  • 1/2 cup onion, minced
  • 2 garlic cloves, minced
  • 8 ounces Shitake mushrooms, sliced
  • 2 Tbs. flour
  • 1/2 tsp. oregano
  • 1/8 tsp. red pepper
  • 1 cup half and half
  • 1 Tbs. Madeira wine
  • Salt and pepper to taste
  1. Bring stock to a simmer.  Add porcini.  Remove from heat.  Cover and let stand for 30 minutes.  Stain, reserve soaking liquid and chop the Porcini. 
  2. Melt butter in a heavy saucepan over medium heat. Add celery, onion and garlic and sauté 8 minutes. 
  3. Add mushrooms and sauté and additional 3 minutes.  Add flour, oregano, and pepper and sauté 3 minutes. 
  4. Whisk in Porcini stock, half and half and Madeira wine.  Bring to a slow simmer, then educe heat and simmer 10 minutes. Season with salt and pepper to taste.

4 Servings

Filed Under: American, Mushrooms, Soups, Vegetarian Tagged With: , , ,
30 January 2016 Turmeric, Cauliflower and Carrot Purée

Turmeric, Cauliflower and Carrot Purée

January 30, 2016 By

When I went to the market last weekend, I found the biggest cauliflower head I think I’d seen. Knowing bigger isn’t always better, I still bought it to make a soup with Indian-inspired flavors.

It’s simple to make, very comforting on a chilly day and, most importantly, tastes like a million bucks.

Note that I made this soup with homemade chicken broth I had in the freezer, but it can easily be made with vegetable broth for a meatless version. I added carrots since I had some on hand and they add a nice sweet touch to the soup, but you could omit.

Ingredients:

  • 2 Tbsp. vegetable oil
  • 1 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 carrots, chopped
  • 1 large cauliflower head, chopped into bite-size pieces
  • 1 tsp. each salt & pepper
  • ½ tsp. each turmeric, garlic powder and onion powder
  • ¼ tsp. cumin and paprika
  • 32 ounce container chicken or vegetable broth
  • 1 cup heavy cream, optional

Directions:

  1. In a heavy saucepan over medium-high heat, sauté the onion, celery and carrots for 5 minutes, stirring occasionally. Add the cauliflower and cook an additional 5 minutes, stirring occasionally.
  2. Lower the heat to medium-low and add the seasonings and broth. Simmer, partially covered, for 45 minutes.
  3. Add the cream, if using, and warm for 2 minutes.
  4. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and puree until smooth, about 1 minute. Return the puréed soup to a clean saucepan and gently heat for 2 minutes.
  5. To serve, ladle soup into bowls.

Serves 6 as a starter or 4 as a main course.

Filed Under: Indian, Soups, Vegetables, Vegetarian Tagged With: , ,
« Previous Page
Next Page »