5 October 2015 Cacio e Pepe

Cacio e Pepe

October 5, 2015 By

Cacio e PepeI think my love for Cacio e Pepe, literally “cheese and pepper”, steams from enjoying buttered spaghetti with Parmesan cheese when I was a kid. What could be more simple yet satisfying than hot pasta with melted butter, freshly-cracked pepper and cheese?

Ingredients

  • 8 Tbsp. butter, divided
  • 1 Tbsp. freshly-cracked black pepper
  • 1 pound dry Spaghetti, cooked 2 minutes short of package direction, 1 cup pasta cooking water reserved (I use Delverde pasta)
  • 1 cup finely grated Parmesan
  • 1 cup finely grated Pecorino

Preparation

  1. In a heavy saucepan over medium heat, melt 4 tablespoons of butter.
  2. Add the pepper and cook, stirring a few times, 1 minute.
  3. Add the reserved pasta cooking water to the butter in the saucepan and bring to a simmer.
  4. Add the cooked pasta and the remaining 4 tablespoons of butter and reduce the heat to low.
  5. Add the Parmesan cheese and gently toss until melted. Remove pan from heat.
  6. Add the Pecorino cheese and gently toss until melted.
  7. Serve in warm bowls.

Serves 4.

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , , ,
7 September 2015 Vegetarian Stuffed Eggplant

Vegetarian Stuffed Eggplant

September 7, 2015 By

 

I try to abide by my #MeatlessMonday promise when I can and am always looking for ways to use more vegetables in my diet so this weekend, I found beautiful mauve round eggplants that I prepared two ways – meat-stuffed and vegetarian.

These single-serve eggplants are great to fix on the weekend to bring for work lunches during the week. They’re also beautiful served as a starter at a dinner party and a breeze as they can be made in advance and reheated in time for dinner.

Ingredients:

  • 2 cups cooked Spanish rice, homemade or commercial (I used Goya brand Arroz con Tomate)
  • 4 ounces crumbled Feta cheese
  • ½ tsp. dried mint
  • 2 Tbsp. golden raisins
  • 4 Tbsp. Easy Greek Vinaigrette
  • Two small mauve round eggplants (or any small round eggplants)
  • ½ tsp. sea salt
  • 1 Tbsp. olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the rice, Feta, mint, raisins and 2 tablespoons of Greek Vinaigrette. Set aside.
  3. Using a paring knife and a teaspoon, remove the very top of the eggplants and then remove most of the pulp from the interior being careful not to pierce through the outer skin. See photo as reference.
  4. Rub the sea salt on the inside of each eggplant.
  5. Fill the cored eggplants with the rice stuffing then drizzle with the olive oil.
  6. Place the stuffed eggplants in a Pyrex baking dish with tall sides. If the eggplant won’t stand up straight, use a crumpled piece of foil to create a small “stand” for them.
  7. Bake for 30 minutes and either serve hot or at room temperature with a drizzle of the remaining vinaigrette.

Serves 2.

Filed Under: American, Cheese, Entrees, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,
1 June 2015 Almost Guilt-Free Individual Eggplant Parmesan

Almost Guilt-Free Individual Eggplant Parmesan

June 1, 2015 By

Eggplant ParmesanSometimes, when I’m in the grocery store, produce just speaks to me. On this last trip, eggplants screamed for me to take them home (well, seemed like they were screaming).

While I love breading and flying eggplant for eggplant Parmesan, I wanted this version to be less indulgent and lighter so I grilled sliced eggplant and made individual servings.

This technique of making single servings guarantees we won’t overeat, well, unless we decide to have a couple of servings.

The use of my Basil-Packed Marinara Sauce keeps this dish fresh and is a good use of basil and tomatoes as crops are plentiful.

Ingredients:

  • 1 large, medium girth eggplant, sliced in 8 thin disks
  • 2 Tbsp. olive oil
  • ½ tsp. each salt, pepper
  • 3 cups Basil-Packed Marinara Sauce (could use store-bought)
  • ½ cup grated Parmesan cheese
  • 1 cup grated Mozzarella cheese   

Directions:

  1. Preheat oven to 400 degrees.
  2. Lightly oil each side of the eggplant disks then salt and pepper them. Heat a grill to medium-high heat and grill the eggplant disks for 3 minutes on each side. Alternatively, use a grill pan to cook the eggplant.
  3. Place 4 ramekins on a baking sheet. Add a tablespoon of marinara sauce to each ramekin and top with a grilled eggplant disk. Top each eggplant disk with ½ teaspoon Parmesan and 1 teaspoon Mozzarella. Add a tablespoon of marinara, another eggplant disk and top with the remaining cheeses.
  4. Cook the eggplant Parmesans for 10 minutes, turn the broiler to high and cook an additional 4 minutes or until the cheesy tops have browned.
  5. Serve as a starter or as a side dish alongside grilled Italian sausages with the remaining marinara sauce.

Makes 4 side dishes.

Filed Under: American, Cheese, Italian, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , , , ,
20 April 2015 Lobster Thermidor Dip

Lobster Thermidor Dip

April 20, 2015 By

Lobster Thermidor DipWhen I was a small kid growing up in Quebec in the late 70s and early 80s, THE indulgent, luxurious dish one could treat herself to was Lobster Thermidor. I remember my mom raving about it and all I knew is that only the best restaurants served it.

According to Wikipedia, “Lobster Thermidor was created in 1894 by Marie’s, a Parisian restaurant near the theatre Comédie Française, to honor the opening of the play Thermidor by Victorien Sardou”.

In this dip, I used some of the flavors of the original dish to create a casual way to enjoy it. Don’t have any lobster on hand? Don’t fret – just use crab or shrimps.

Ingredients:

  • ¼ cup (1/2 stick) butter
  • 1 shallot, minced
  • 3 Tbs. flour
  • 2 Tbs. dry sherry or brandy
  • 2 Tbs. dry white wine
  • 1 cup chicken broth
  • 1/3 cup grated Parmesan cheese
  • 2 Tbs. minced flat leaf parsley
  • 1 cup heavy cream (could use light cream)
  • 1 tsp. Dijon mustard
  • ½ tsp. each salt and pepper
  • 2 cups cooked fresh lobster meat, cut into ½-inch pieces
  • ½ cup grated Gruyere cheese

Directions:

  1. In a large skillet, melt butter over medium heat.  Add the shallots and sauté 1 minute, stirring to ensure even cooking. Whisk in flour and cook 1 minute. Add the sherry (or brandy), the white wine and the chicken broth and simmer 4 minutes, whisking frequently.
  2. Add the Parmesan cheese, the parsley, the cream and the Dijon mustard and simmer over medium-low heat for 2 minutes, stirring frequently. Season with the salt and pepper.
  3. Add the lobster meat and gently stir to coat with the sauce.
  4. Pour the lobster mixture in a shallow, oven-safe baking dish. Sprinkle with the Gruyere cheese and place under broiler for 1 minute or until cheese is melted and beginning to brown. 
  5. Serve with crackers and crudités.

6 servings.

Filed Under: Cheese, French, Seafood, Starters Tagged With: , ,
12 February 2015 Loaded Potato Skins

Loaded Potato Skins

February 12, 2015 By

Potato SkinsWhen I came to the USA in 1985, I can’t say I’d ever heard of potato skins. When this Canadian girl got introduced to the treats at our local TGI Fridays, I was hooked.

I hadn’t had potato skins in years but when I was sent some samples of Maple Leaf Farms duck bacon right before the Super Bowl, I decided to resurrect the indulgent bites to have during the game.

You’ll see that I fried the skins but that’s because I was frying other items. It’ll give you skins that are crunchy and perfect, but if deep-frying scares you, skip that step and simply bake them an additional 3 minutes.

Cooked Duck Bacon

Cooked Duck Bacon

Ingredients:

  • 2 Russet potatoes
  • Vegetable or peanut oil for frying, optional
  • 6 ounces duck bacon, cooked and crumbled (could use other bacon type)
  • 4 ounces sharp Cheddar
  • 2 scallions, cut
  • Sour cream (optional)

Microwave Potatoes Directions:

  1. Scrub the potatoes and poke several times with a small knife.
  2. Wrap the potatoes in paper towel and microwave for 5-8 minutes, or until the potato is soft. Remove from the microwave, allow to cool for 2 minutes, cut in half, lengthwise then scoop out some of the flesh with a spoon, leaving the skin and a layer of flesh intact.
Maple Leaf Duck Bacon

Maple Leaf Duck Bacon

Potato Skins Assembly Directions:

  1. Preheat oven to 400 degrees.
  2. In a deep-fryer, bring the oil to 350 degrees. Carefully add the four half potatoes to the hotel oil and cook for about 5 minutes, or until golden brown. Drain on paper towels.
  3. Place the four half potatoes on a baking sheets, flesh side up.
  4. Divide the cheese between the potatoes then top with the bacon. Place in the oven and cook for 5 minutes or until the cheese is mostly melted. Turn the broiler on and broil on high for 2 minutes. Remove from the oven and carefully place the potato skins on a platter, sprinkle with scallions and serve with sour cream, if using.

Makes 4 potato skins.

Filed Under: American, Cheese, Potatoes, Starters Tagged With: , , ,
20 December 2014 Christmas Morning Brunch Recipes from Spuntino Wine Bar

Christmas Morning Brunch Recipes from Spuntino Wine Bar

December 20, 2014 By

Spuntino Wine Bar & Italian Tapas Executive Chef, Josh Bernstein, wants to help us to impress friends and family with unique and delicious Christmas morning brunch recipes he serves at both the Clifton, NJ and the Westbury, NY locations.

Egg White Fritatta

Egg White Fritatta

Egg White Frittata

Serves 4

Ingredients:

  • ¼ cup Clarified Butter
  • ½ cup Spanish Onion, diced
  • ½ lb Chicken Sausage, cooked and diced
  • ½ bunch Rainbow Swiss Chard, cleaned and chopped
  • 8 cherry tomatoes, quartered
  • 2 cups Egg whites
  • Sea salt and ground black pepper to taste

Method:

  1. Heat a 10 inch, nonstick sauté pan over medium high heat. 
  2. Add the clarified butter. 
  3. After about 30 seconds, add the onions, sausage, Swiss chard and tomatoes. 
  4. Cook for 2-3 minutes. 
  5. Season to taste with the sea salt and ground black pepper. 
  6. Mix in the egg whites and stir with a rubber spatula. 
  7. Smooth the mixture out and place into a 400° oven for 5-7 minutes.  (The eggs should be fully set and slightly browned on top.) 
  8. Slide the frittata out of the pan onto a round plate.  Cut into 8 wedges.

 

Pane Francese

Pane Francese

Pane Francese alla Spuntino

Serves 4

Ingredients:

Pane Spuntino:

  • ¼ cup Clarified Butter
  • 1 each Crusty Baguette, cut into 1” bias slices
  • 2 cups Buttermilk
  • 8 eggs
  • 4 tbsp sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ¼ tsp Sea Salt
  • 2 Cups Maple Syrup
  • Powdered Sugar for dusting

Warm Berry Compote:

  • 1 lb Strawberries, de-stemmed
  • 1 ls Blueberries
  • ¼ cup Honey
  • 1 tbsp Vanilla Extract
  • 1 tsp Sea Salt
  • 1 tbsp Mint, chiffonade

Method:

Warm Berry Compote:

  1. Cut the strawberries into quarters. 
  2. Combine the strawberries, blueberries, honey, vanilla and sea salt in a sauce pan. 
  3. Slowly bring to a boil over low heat to allow the berries to release their liquid.
  4. Let the mixture cook for 30 minutes to reduce the liquid by at least half. 
  5. Fold in the mint.  Set aside for service.

Pane Spuntino:

  1. In a bowl, combine the buttermilk, eggs, sugar, vanilla extract, cinnamon and salt. 
  2. Whisk for 1 minute to combine well. 
  3. Dip the baguette slices into the egg mixture.  Allow to sit for one minute to absorb the batter.
  4. Heat the clarified butter in a large non-stick sauté pan. 
  5. Add the battered bread to the pan and cook for 2-3 minutes per side. 
  6. Remove baguettes from the pan and dip into the bowl of maple syrup.  Coat on both sides and place into a baking dish. 
  7. Put the pane spuntino into a 450° oven for 4 -5 minutes.  The pane spuntino will puff slightly.
  8. Remove from the oven.  Serve on top of the warm berry compote.  Dust the top with the powdered sugar.

Spuntino’s philosophy, which emphasizes fresh, locally sourced ingredients for their chef-driven made-from-scratch menu, is demonstrated in these dishes.

For more information, visit www.SpuntintoWineBar.com or at Facebook.

Cheers,

Veronique

Filed Under: American, Breakfast, Cheese, Chocolate, Eggs, Vegetables Tagged With: , , ,
14 December 2014 Fergalicious Holidays by Food & Wine Chickie

Fergalicious Holidays by Food & Wine Chickie

December 14, 2014 By

Ferguson CrestFerguson Crest is the pet project of Fergie Duhamel, singer of the Black Eyed Peas, and her father, grower Pat Ferguson. Ferguson Crest vineyard is located in Solvang, in Santa Ynez Valley, Santa Barbara County, California. Winemaker Joey Tensley turns the fruit grown by Pat Ferguson into wine, and Fergie and sister Dana join in at harvest every year.

Fergalicious is Ferguson Crest’s signature blend of Cabernet Sauvignon, Merlot, Syrah and Grenache. I was asked to taste the 2012 vintage, Fergie’s favorite, then pairing it with a recipe of my creation. Here’s the recipe I paired with the delicious wine.

Bacon, Mushroom Pasta with Light Tomato Sauce

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 1 cup sliced Cremini mushrooms
  • 2 cups cherry tomatoes
  • 10 fresh basil leaves, roughly chopped
  • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
  • 1 cup cubed, fresh Mozzarella
  • 4 slices of bacon, cooked then roughly chopped
  • ¼ cup freshly-grated Parmesan cheese

Directions:

  1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
  2. Raise the heat to medium-high and add the Cremini and cook for 3-4 until softened.
  3. Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created (alternatively, chop the tomatoes to that consistency). Pour the tomato mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.
  4. Add the cooked pasta and the basil to the sauce and gently stir to coat. Continue cooking for 1-2 minutes.
  5. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  6. Add the cooked bacon, stir and serve with a dusting of Parmesan cheese.

Makes 2 servings.

2012 Ferguson Crest Fergalicious

Dark ruby in the glass, this red blend offers ripe blackberry aromas with a bit of pumpkin pie spices. The medium-bodied wine has flavors of jammy blueberry with traces of cherry cola and notes of black pepper on the short finish.

Pairings: Pasta with meaty sauce, duck, roasted mushrooms, burgers

Style: Red Wine

Grape Type(s): 56% Syrah, 25% Merlot, 13% Grenache, 6% Cabernet Sauvignon

Region: Santa Barbara County, CA, USA

Price: $40

Cheers,

Veronique

Filed Under: American, By Country, Cabernet Sauvignon, Cheese, Entrees, Grenache, Italian, Merlot, Mushrooms, Pasta, Syrah / Shiraz, United States Tagged With: , , , , ,

10 Easy Thanksgiving Sides and Starters

November 15, 2014 By
Yorkshire Puddings

Yorkshire Puddings

Okay, there are so many “lists” out there of yummy-sounding Thanksgiving recipes that it’s difficult to pick which are best for your holiday table.

Below are 10 easy yet delicious, tested recipes that are sure to enhance your traditional turkey day table.

  1. Cheesy and Garlicky Pull Apart Bread
  2. Corn and Lima Bean Succotash
  3. Duck Fat and Bacon Fingerling Potatoes
  4. Easy Pimento Cheese Dip
  5. Easy Roasted Brussels Sprouts
  6. Fail-Proof Yorkshire Puddings
  7. Green Goddess Dip
  8. Hasselback Potatoes
  9. Pork Belly Deviled Eggs
  10. Sweet Potato Gnocchi in Sage Brown Butter

Cheers,

Veronique

Filed Under: American, Cheese, Eggs, Potatoes, Sides, Starters, Vegetables Tagged With: , ,
23 August 2014 World’s Best Fried Mac and Cheese

World’s Best Fried Mac and Cheese

August 23, 2014 By
Fried Mac & Cheese
Fried Mac & Cheese

One of the dishes I made for this year’s FryFest is a new recipe – fried mac & cheese. I used my Cabot Creamery Seriously Sharp Cheddar Mac N Cheese recipe as the base for this decadent dish. I know these treats are tyically served in a ball shape, but since I was also doing Arancini, rice balls, I opted for squares and really liked the look of them.

Was it the healthiest food option? Clearly not. Is it okay to sample a piece or two once a year? I believe so – all in moderation. The crunchy, deep golden exterior is a perfect match to the creamy, cheesy interior. I served this dish with a simple marinara sauce for dipping, but it’s delish on its own.

Ingredients:

Cut Cold Mac & Cheese
Cut Mac & Cheese

½ stick (4 Tbsp.) butter

  • 4 Tbsp. all-purpose flour
  • ½ tsp. each, ground nutmeg, salt and pepper
  • 4 cups whole milk or light cream
  • 1 cup heavy cream
  • 4 cups freshly grated Cabot Seriously Sharp Cheddar
  • 1 pound tubular pasta (I use Delverde Tortiglioni) boiled 2 minutes less than directed on the packaging, drained
  • 4 large eggs
  • 2 cups Italian breadcrumbs
  • 1/2 cup Panko breadcrumbs
  • Vegetable or peanut oil, for frying
    • Mac & Cheese Components
    Mac & Cheese Components

    Directions:

    1. Place butter in a large, heavy saucepan and melt over medium heat. Add flour and cook for about 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
    2. Stir the milk (or light cream) and the heavy cream into the butter/flour mixture and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, whisking frequently.
    3. Add the cheese, a handful at a time, and stir until fully incorporated.
    4. Add the drained pasta to the cheese sauce and mix well.
    5. Add cheesy pasta to a lightly greased 13×9 baking dish, cool, cover and refrigerate for 8 hours or overnight (what I did).
    6. Using a wide spatula, unmold the cold mac and cheese from the pan and place the rectangle on a cutting board. Cut the mac and cheese into 2-inch squares, place on a baking sheet and freeze for 2 hours.
    7. In a small bowl, whisk the eggs.
    8. In a shallow dish, combine both bread crumbs.
    9. Dip squares into the egg mixture then dredge in breadcrumb mixture.
    10. Fry mac and cheese squares for 3-4 minutes in 350 degree oil in either a large Dutch oven or in an electric fryer in batches. Drain on paper towels and serve hot.

    Makes about 24 squares.

    Filed Under: American, Cheese, Entrees, Pasta, Sides Tagged With: , ,
    18 August 2014 2nd Annual FryFest

    2nd Annual FryFest

    August 18, 2014 By

    Fried Mac & Cheese

    Fried Mac & Cheese

    The second installment of FryFest is behind us. Much like the 2013 FryFest, this year’s all-fried event was held on a beautiful late summer day.

    This year, we fried a few of last year’s favorites along with new items. Here’s what my brother-in-food, Danny Chin of Eat with Dan, and me served our 13 guests:

    Finger Food

    Corn Dogs – Veronique

    Arancini (Rice Balls) – Veronique

    Spring rolls -Danny

    Fried Ravioli – Veronique

    Poutine – Veronique & Danny

    Fried Onion Rings – Veronique & Danny

    Danny Chin Making Spring Rolls

    Danny Chin Making Spring Rolls

    Entrée

    Fried Chicken – Danny

    Fried Mac & Cheese – Veronique

    Dessert

    Fried Oreos – Veronique & Danny

    Fried Candy Bars – Veronique & Danny

    Zeppolis – Veronique

    The corn dogs were super with a light batter of flour and corn meal giving the dogs a slight crunch with a hint of sweetness.

    The Arancini might have been my favorite with a creamy risotto interior and golden brown crunchy exterior. Perfect way to use up leftover risotto.

    Danny’s spring rolls are always a hit and I loved watching him roll over 60 rolls in less than 30 minutes.

    Fried raviolis, or as my St Louis friends call them, toasted ravs, were a nice munchies, especially with homemade tomato sauce.

    Fried Chicken

    Fried Chicken

    For my poutine, I know this will be sacrilegious to my folks in Quebec, I ordered cheddar cheese curds from Ellsworth Cooperative Creamery in Wisconsin. More on those folks in a future post. My handcut fries were double-fried for a perfect balance of creamy inside and crispy outside – yum.

    Fried onion rings were a bust this year, bad revision to last year’s yummy rings.

    THE fried chicken – absolutely delicious. My pal Danny smartly chose drumsticks, thighs and some tenderloins. For me, it’s all about dark meat and the overnight buttermilk bath combined with the seasoned flour coating made for a juicy, flavorful and crispy delicacy – well done my friend!

    Fried mac & cheese – yes, it’s slightly irresponsible, health-wise, but so darn tasty. I made my extra cheesy macaroni and cheese recipe for this and will do full instructions in a future post. Guest at the dinner who works with local restaurants told me I should help out some restaurants with their version after tasting mine!

    Fried Oreos and bite size candy bars went into a simple, slightly sweet batter. Super tasty and a recipe will come soon – I promise.

    Fried Oreos

    Fried Oreos

    I’d made my super easy Zeppolis last year and made them again as they were a hit. For a fun touch, I used brown paper sandwich bags, added powdered sugar to them and place 2-3 hot Zeppolis inside for each guest to shake and eat without sharing.

    It was a fun night which is now followed by tons of dieting and exercise, of course. I couldn’t have done it without Danny and my friend Lisa who was a huge help with the a la minute frying.       

    Have you liked Eat with Dan on Facebook? Have you followed him on Twitter? Do it now for drop-dead gorgeous food photos.

    Cheers,

    Veronique

    Filed Under: American, Canadian, Cheese, Chicken, Chocolate, Desserts, Entrees, Food & Wine Events, Sides Tagged With: , , , , , ,
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