5th Annual Food & Wine Chickie LobsterFest

July 8, 2014 By

LobsterThis past weekend, I hosted my annual Lobsterfest on one of the nicest evenings of the season. I must be living well as I got cloudless skies and 75 degree weather.

This year, I started our meal with one of my favorite summer shareable dishes, simply-grilled bread with a spread of sheep’s milk ricotta drizzled with good Greek olive oil, red pepper flakes, lemon zest and salt and pepper. It could also be made with farm-fresh cow’s milk ricotta. It’s light and flavorful – a winning combination.

Ricotta Spread

Ricotta Spread

My starter was a crisp, ice-cold wedge with blue cheese dressing then topped with yellow chopped tomatoes and crispy bacon. While not very original, my guests commented on how great the super cold salad was on a warm evening.

The main course, of course, was Maine lobsters. My guy sets up a giant pot over a propane-fueled burner and we cook the crustaceans outdoor preventing my home from smelling like a seafood market for days – I highly recommend this technique if you can swing it.

Wedge

Wedge

I’ve shared the perfect way to boil lobsters in the past (Lobster Boiling 101), it’s an oldie but a goodie. I served my 2 1/2 pound lobsters simply with Basmati rice right out of the steamer and my family’s prized Lemon Butter Sauce.

For dessert, and to continue with the Maine theme, I made a Crumb Top Blueberry Pie – what a gorgeous and delicious pie!!! I’ll be fixing this again over the summer as it was simply outstanding.

Blueberry Pie

Blueberry Pie

All in all, it was a great summer night spent with dear friends that reminded me a bit of summers spent in Maine during my youth. It’s making me look forward to going to the Maine shore in a couple weeks even more.

Cheers,

Veronique

Filed Under: American, Cheese, Desserts, Entrees, Fruits, Seafood, Sides, Starters Tagged With: , , , ,
29 May 2014 Easy Pimento Cheese Dip

Easy Pimento Cheese Dip

May 29, 2014 By

Pimento Cheese DipThrough my travels, I’ve gotten addicted to southern foods and one dish I’d been wanting to make at home for a while is pimento cheese. The southern favorite couldn’t be simpler to make – throw all the ingredients in a bowl and stir!

The dip is great as a starter with crackers or veggies but also super as a burger topper or sandwich spread – pimento cheese BLT anyone?!

Ingredients:

  • 8 ounces cream cheese, softened
  • 2 cups extra sharp (of just sharp) cheddar cheese, grated
  • ½ cup mayonnaise
  • 1 tsp. red wine vinegar
  • 4-ounce jar pimento peppers (in water), drained and chopped
  • ½ tsp. each onion powder, garlic powder, paprika
  • 4 dashes (about ½ tsp.) hot sauce
Pimento Cheese Stirring

Pimento Cheese Stirring

Directions:

  1. Combine the ingredient in a medium bowl using an electric mixer until mostly smooth, about 1 minute.
  2. Refrigerate until ready to serve, letting the dip come to room temperature for about 15 minutes.
  3. Serve with crackers or cut vegetables.

Makes about 2 cups.

Inspired by this recipe.

Filed Under: American, Cheese, Sides, Starters Tagged With: , , ,
7 April 2014 Caprese Salad for #MeatlessMonday

Caprese Salad for #MeatlessMonday

April 7, 2014 By

CapreseI know it’s not technically a “recipe” but wanted to share my fresh and delicious caprese salad made with yellow cherry and kumato tomatoes. Just think the yellow and greenish/purple looks beautiful and I had super fresh Mozzarella so paired perfectly with a drizzle of Greek olive oil and reduced balsamic vinegar. 

Just a simple, fresh and delicious entry for #MeatlessMonday!

Cheers,

Veronique

Filed Under: American, Cheese, Entrees, Italian, Starters, Vegetables, Vegetarian Tagged With:
16 February 2014 Bacon Collard Greens Crustless Quiches

Bacon Collard Greens Crustless Quiches

February 16, 2014 By

Collards in PanBreakfast is the most important meal of the day we’re told. Making breakfast from scratch each morning isn’t very realistic for most of us with busy lives. I’ve been making crustless quiches for the whole week on Sunday afternoons and and one of my favorite version is the one made using leftover collard greens.

Top the quiche with a little green salsa and start the morning right.

Ingredients:

  • 12 large eggs (sounds like a lot, but it’s really one egg per quiche)
  • ¼ cup water
  • ½ tsp. each salt and pepper
  • 1 cup leftover Bacon Collard Greens
  • 1 cup shredded sharp cheddar cheese

Bacon Collard Greens QuicheDirections:

  1. Preheat the oven to 350 degrees.
  2. Generously coat a 12-muffin pan with cooking spray.
  3. In a large mixing bowl, whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
  4. Divide the leftover collards among the 12 muffin cups. Pour an equal amount of the egg mixture into the muffin cups over the Collards. Sprinkle the cheese equally over the egg mixture.
  5. Place the muffin pan on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is set and not giggly.
  6. Let the quiches cool in the pan for about 5 minutes then unmold and let cool completely. Store in an airtight container.
  7. To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.

Makes 6 servings (2 quiches each).

Filed Under: American, Breakfast, Cheese, Eggs, Vegetables Tagged With: , , , , , ,
3 February 2014 Butternut Squash Ravioli in Sage Brown Butter

Butternut Squash Ravioli in Sage Brown Butter

February 3, 2014 By

Butternut Squash RavioliLast week I stopped at Eataly in Manhattan with some friends visiting from Florida. The place is a Mecca of all things Italian and I couldn’t pass up the pasta counter and the super cute butternut squash ravioli as I knew I’d be in a hurry to fix dinner for all of us when we returned to the burbs.

Well, dinner didn’t happen as we lunched at Barbuto and it was a feast and we simply weren’t hungry for dinner, so I made a quick lunch of the ravioli yesterday and the photo I took of that pasta had everyone liking and sharing on Facebook, Instagram and Twitter.

I couldn’t understand why folks would like this particular dish, yes, I can make my own ravioli, but what I didn’t grasp until later in the day is that so many of us who work longs days just crave delicious, elegant and simple to make meals during the week, albeit semi-homemade. Fair enough, here are the simple steps to making this pretty meal.

Ingredients:

  • ½ pound fresh ravioli (I used butternut squash as I love that in the winter)
  • ½ stick (4 Tbsp.) butter
  • 1 Tbsp. roughly chopped fresh sage
  • ¼ cup Pecorino or Parmesan cheese

Directions:

  1. Boil the pasta according to package directions, drain.
  2. In a medium skillet, melt the butter over medium heat. Cook the butter until brown and nutty in aroma, about 90 seconds.
  3. Add the sage to the brown butter, turn heat off, add the ravioli and shake the pan to coat the pasta in brown butter.
  4. Plate the ravioli and sprinkle with Pecorino or Parmesan.

Serves one famished dinner.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Sides, Vegetables Tagged With: , , ,
6 October 2013 Penne alla Caprese

Penne alla Caprese

October 6, 2013 By

Yellow Tomato PastaIt’s the end of my tomato harvest and my yellow cherry and standard size tomatoes are ripe and sweet and perfect for a light pasta dish. While this recipe is delicious with red

Chopping Tomatoes

Chopping Tomatoes

tomatoes, I find the bright yellow sauce to be just really pretty…and tasty.

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 2 cups yellow 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
  • ¼ cup freshly-grated Parmesan cheese
Tomato Sauce Cooking

Tomato Sauce Cooking

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. Late Tomato Harvest

    Late Tomato Harvest

    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 salsa mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.

  3. Add the cooked pasta and the basil to the sauce and gently stir to coat. Cook for 1-2 minutes.
  4. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  5. Serve with a dusting of Parmesan cheese.

Makes 2 servings.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Vegetables Tagged With: , , , , , , ,

Easy Fried Raviolis

August 18, 2013 By
Fried Raviolis

Fried Raviolis

I don’t typically take shortcuts in the kitchen when I host a dinner party, but when it comes to fried raviolis, I see no issue with using store-bought, fresh raviolis. Seriously, even if I made fresh pasta with the best filling, would there really be a huge difference once I deep fried them? No.
This is an easy appetizer and a St Louis favorite.

Ingredients:

  • 9-ounce package fresh cheese raviolis (can be done with any stuffing in the raviolis)
  • 2 large eggs, beaten
  • 1 1/2 cups Italian bread crumbs
  • 1/2 cup Panko bread crumb
  • 1/2 cup freshly-grated Parmesan cheese
  • 2 cups Easy Marinara Sauce, for dipping

Directions:
Heat the oil in a heavy and deep pot until a candy / deep-fry thermometer reaches 375 degrees. The oil shouldn’t come up more than a third to a half of the depth of the pot at the risk of overflowing.
Dip the raviolis in the egg wash then coat in bread crumbs.
Fry the raviolis until they’re golden brown, about 3-4 minutes.
Remove the raviolis from the oil and place onto paper towels to drain for a minute.
Sprinkle the raviolis with Parmesan cheese and serve with Easy Marinara Sauce.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Starters Tagged With: , ,
9 August 2013 Grilled Salmon Caprese Salad

Grilled Salmon Caprese Salad

August 9, 2013 By

Salmon Caprese SaladThis week, I posted a picture of a light lunch I’d made for myself and I received so many requests for the recipe that I thought I’d do a quick recap.

Seared Salmon

Seared Salmon

First of all, this isn’t really a “recipe”, it’s more of a tasty idea for a quick and easy summer salad. I like to grill a few salmon filets and used them in salads to help me have something of sustenance while on my silly low-carb diet. It’s also a great way to use up all those tomatoes in your gardens come late summer.

Ingredients:

  • 6-ounce salmon filet, skin on one side
  • 1 Tbsp vegetable oil
  • Big pinch of salt and pepper for the salmon
  • ¼ cup olive oil
  • 4 Tbsp. red wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. each salt, pepper and Oregano
  • 20 pear or cherry tomatoes, halved or 2 medium-sized tomatoes, cut into bite-size chuncks
  • 10 Bonconcini fresh Mozzarella balls halved or a couple slices of fresh Mozzarella, cubed

 

Grape Tomatoes

Grape Tomatoes

Directions:

  1. Coat the salmon with oil then rub the salt and pepper over it.
  2. Heat a medium skillet over medium-high heat and place the salmon, flesh-side down, in it. Cook without disturbing for 3 minutes. Carefully flip the fish with a thin spatula and cook skin-side down for 4 minutes. Set aside to cool for 15 minutes and refrigerate wrapped in foil for up to a day if not using right away.
  3. In a glass jar with a tight-fitted lid, add the ¼ cup of oil, the vinegar, the mustard and the remaining salt, pepper and the Oregano. Close the lid and shake vigorously. Alternatively, whisk all the ingredients in a small bowl. Refrigerate for up to 3 days if not using right away.
  4. In a serving bowl, add the tomatoes, cheese and the vinaigrette. Combine gently. Using your fingers, break off bite-size pieces of salmon into the bowl. Toss the salmon with the other ingredients gently. Serve at once.

Makes one serving.

Filed Under: American, Cheese, Entrees, Fish, Fruits, Sides, Starters, Vegetables Tagged With: , ,
30 July 2013 5 National Cheesecake Day Recipes

5 National Cheesecake Day Recipes

July 30, 2013 By
Dulce de Leche Mini Cheesecake

Dulce de Leche Mini Cheesecake

Today’s National Cheesecake Day. I don’t care who decided today was dedicated to all things cheesecake – I love cheesecake!

Here are 5 cheesecake recipes to help you celebrate National Cheesecake Day!

What are some of your favorite cheesecakes?

Cheers,

Veronique

Filed Under: American, Cheese, Desserts Tagged With: , ,
7 July 2013 Cabot Creamery Seriously Sharp Cheddar Mac N Cheese

Cabot Creamery Seriously Sharp Cheddar Mac N Cheese

July 7, 2013 By

Mac n CheeseI make macaroni and cheese using various cheeses and featuring other decadent ingredients (see Porcini and Lobster Macaroni and Cheese) but for cook outs and casual get-togethers, I love the flavor of Cabot Creamery’s Seriously Sharp Cheddar. Crusted with a Panko topping, this mac n cheese gets rave reviews every time.

Ingredients:

  • 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 ½ pounds tubular pasta (I use Barilla Cellentani) cooked 2 minutes less than recommended on package directions, drained

Topping Ingredients:

  • 1 stick butter
  • 1 cup Panko bread crumbs
  • ½ tsp. cayenne pepper

Mac n Cheese MakingPasta Directions:

  1. Preheat oven to 400 degrees.
  2. Place butter in a large saucepan and melt over medium heat. Add flour and cook for 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
  3. 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 often.
  4. Slowly add the cheeses, a handful at a time, and stir until fully incorporated.
  5. Add the drained pasta to the cheese sauce and mix well.
  6. Add cheesy pasta to a 13×9 baking dish.

Topping Directions:

  1. Microwave butter in a small dish for 45 seconds. Add Panko and cayenne pepper and stir to incorporate the butter and create a crumbly mixture.
  2. Sprinkle Panko mixture over pasta in an even layer.
  3. Bake pasta for 15 minutes until Panko topping has lightly browned. Serve at once.

Makes 8 servings.

Filed Under: American, Cheese, Entrees, Pasta, Sides Tagged With: , , ,
« Previous Page
Next Page »