Friday, September 30, 2011

Real Food, the Italian Way

I decided to take advantage of the bountiful fresh local produce in Florence and prepared a meal during my recent trip to Italy. I learned the joy of cooking simply and trusting the ingredients. I haven't tasted produce that tasted so flavorful in a long time, so why mess with a good thing? I restrained myself by not throwing the kitchen sink into every dish and let each element sing. I made a simple caprese salad as the appetizer, a speck and leeks pasta as the first course, and finally, a hearty chicken and cannelloni beans stew as the secondo. Alas, no dessert for us that night, just a big bottle of prosecco.




Recipe
Caprese Salad:
1 pound fresh mozzarella
2 large ripe tomatoes
10 large basil leaves
good EVOO
salt and pepper to taste


Pasta:
1 pound pasta (Gimelli is a good choice)
1/4 pound speck
1 large stalk of leek
1 small tomato
1/2 cup grated pecorino or parmesan 
a little oil to coat the bottom of the pan
salt and pepper to taste


Chicken stew:
2 large chicken thighs
1 pound dried cannelloni beans (soaked overnight)
1 medium onion
2 large red bell peppers
1/4 pound speck
2 large ripe tomatoes
1 stalk of sage leaves
3 cups dry wine wine
oil for browning the chicken
salt and pepper to taste

Monday, September 12, 2011

Beans to Go With Your Frank

I'm always on the lookout for an easy, healthy side that has mass appeal and can be made ahead of time. I think I've hit the jackpot with this haricots verts (no, that's not French for genital herpes, but green beans) recipe. Make it for a crunchy and appetizing side for any dinner party and the dish will be a sure hit!




Recipe
2 pounds green beans
1 medium red onion
5 cloves of garlic
2 lemons
3 tablespoons olive oil
salt and pepper to taste

Tuesday, September 6, 2011

A Birthday Cake for Little Tree

My near and dear bestie Nahal is celebrating her first birthday in the States. I've decided to make my first ever fully frosted cake to mark the occasion. The last time I made chocolate cupcake, a friend told me the cake is a bit on the dry side because I tried to make it healthier (using cocoa powder instead of chocolate chips). This time, I'm not messing around -- I'm going straight to my WDM recipe for the cake case: the red velvet cake. I'm going to modify the recipe by adding more cocoa powder to punch up the chocolate content and pair it with hazelnut buttercream frosting. 




Recipe
For the cake base:
1 cut butter (room temperature)
2 1/2 cups sugar
6 eggs (room temperature)
1/2 cup unsweetened cocoa powder
3 cups all purpose flour
1 cup buttermilk
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled vinegar


For the frosting:
1 cup milk
1/2 cup hazelnut syrup
1/2 cup flour
1 1/2 cup unsalted butter (room temperature)
1 1/4 cup powdered sugar
2 teaspoons vanilla extract


For decoration:
10 Ferrero Rocher candies

He Didn't Know What Hit Him Braised Short Ribs

Short ribs have always been a bit of a hoity toity ingredient. It was the first thing that I tackled when I got my ceramic dutch oven. Lo and behold, not only was it just as easy to make as chicken, it was equally fool proof!! When I thought the dating thing with my boyfriend might go somewhere, I made braised short ribs as the first meal that I cooked for him. Boy oh boy, after the first bite, I think he saw a halo of our unborn children running around my head. He was utterly defenseless against my nuclear option! I'm experimenting with a new version of the dish for my bestie Nahal's birthday. Remember boys and girls, save the short ribs for the special someones in your life!




Recipe
3 pounds beef short ribs
1 bottle red wine
1 cup balsamic vinegar 
1 medium onion
2 medium carrots
3 ribs of celery
1 heads of garlic
10 sprigs thyme
10 sprigs rosemary
10 sprigs oregano
5 bay leaves
1 bunch Italian parsley
10 prunes
salt and pepper to taste
oil for browning the ribs