Tag Archives: recipes
After what feels like dozens of hot nights in our apartment, it finally cooled down enough this week that turning on the oven was an option. Getting back into the kitchen was such a good re-charge for me this week, especially with all of the amazing seasonal produce available to play with! I needed some comfort food after a long weekend of partying it up at a friend’s wedding so I went with a pasta dish — something quick and simple. I roasted a small eggplant, a container of quartered grape tomatoes, and two heads of garlic with some EVOO and salt and pepper at 425 degrees for 25 minutes. While that cooked, I made angel hair pasta and tossed it with half a lemon’s juice, torn basil leaves, about a tablespoon each of olive oil and butter, and some parmesan cheese. Once the vegetable mixture was well roasted, I pulled the cloves out of the garlic heads and smash them up with the tomatoes and eggplant, and tossed all of the ingredients together with the pasta and a few tablespoons of reserved pasta water. It totally hit the spot — the roasted garlic infused the eggplant and tomatoes with so much flavor, and all of the ingredients came together for a fresh but hearty meal.
It’s been awhile since I’ve shared a cocktail recipe — the past few weeks have been jam packed with summer fun, but I’ve barely been at home to test out new ideas! The folks at Brugal sent me some of their rum last week to test out, so I took this as the perfect occasion to get mixing! I was inspired by a blood orange soda that I grabbed at the store and paired with some elderflower liquor and fresh citrus:
- 1.5 oz of Brugal rum
- 0.5 oz of Elderflower Liquor
- 2.5 oz of Blood Orange Soda
- Fresh Lemon juice
Pour rum and elderflower liquor over ice and stir. Top with blood orange soda and a squeezed wedge of fresh lemon juice. Serve with a lemon garnish.
Please note: Brugal Rum provided me with product samples, all opinions and recipes are my own.
Sometimes a few simple ingredients can be combined to make something wow-worthy — and I totally feel that way about this easy to make summer salad of grilled peaches and arugula. I made this salad for a summer rosé party held by The Urban Grape, and it was a hit — the sweetness of the grilled peaches is a perfect balance for the peppery arugula and tang of reduced balsamic. Check out the recipe below and be sure to click over to Boston.com to read the full article with smart tips from Hadley & TJ of The Urban Grape to throw your own rosé party!
- 6 Peaches
- 1 cup of Mozzarella balls
- 8 cups of Arugula
- 1/8 cup Pine Nuts
- 1/3 cup Balsamic Vinegar
Peel peaches and cut into wedges. Heat grill and lightly coat with cooking spray to keep peaches from sticking. Grill peaches until marked on all sides. Set aside to cool. In a small saucepan, heat the Balsamic Vinegar on a medium-high heat, and let it reduce in half, about 5-8 minutes. As the Vinegar is reducing, toast pine nuts lightly in a small pan (be careful not to burn). In a large bowl, assemble arugula, layer mozzarella and peaches on top, and then sprinkle with pine nuts and dress with the balsamic reduction. Toss to serve.
Photography: Brian Samuels Photography
One of the easiest dishes for entertaining is kabobs — they’re easy to prepare in advance, are pre-portioned, and look really beautiful when plated for the table. When working on a summer rosé party held by The Urban Grape, I made a simple rosemary sirloin version that’s perfect for summer entertaining. Check out the recipe below and be sure to click over to Boston.com to read the full article with smart tips from Hadley & TJ of The Urban Grape to throw your own rosé party!
- 1 lb of sirloin tips
- 1 large red onion
- 1 zucchini
- 1 red pepper
- Fresh rosemary
- 2 lemons
- Salt and pepper
Marinate steak overnight in a sealed plastic back with the juice of two lemons, salt and pepper, and 3-4 sprigs of rosemary. Soak wooden skewers in water overnight to prevent burning. When ready to assemble the kabobs, begin by preparing the vegetables; slice a zucchini, peppers and red onion into large chunks. Alternate the vegetables and meats until the skewers are full. Use fresh rosemary sprigs and remove the needles from the bottom half of the stalk to create. Press the sprig into the first few pieces of meat and vegetables to thread the rosemary through the skewer. Grill kabobs to desired wellness and serve on a bed of arugula.
Photography: Brian Samuels Photography
A few weeks back I popped into Olives & Grace in the South End and stumbled upon Sfoglini pastas in the shop. My siblings and I essentially considered everything bagels our main food group for most of our childhood, so I had to grab a bag when I saw they made an everything bagel-flavored pasta. Fast forward to my crawl along the Vermont Cheese Trail a week later when visiting the Cabot tasting room I secured some everything bagel cheddar cheese. It was carb and cheese kismet — frankly it would have been irresponsible not to dream up a way to combine these two everything-bagel-flavored treats. Sometimes a great idea just presents itself to you, and Everything Bagel Mac & Cheese was one of those great ideas. I modified my usual mac and cheese recipe, and just swapped in the everything bagel flavored ingredients (and just because that wasn’t enough, I crushed up bagel chips in lieu of bread crumbs). I’m a certified crazy person for even thinking something like this up, but oh man was it tasty. (Full disclosure: next time I’d probably hold back on the bagel chips because it tasted a little bit like mac and cheese combined with stuffing due to their texture — not that mac and cheese stuffing sounds like a bad thing). So, there you have it. In case you thought making donuts into s’mores was the fattest idea a person could ever have — I’ve topped myself once again.
There’s something a bit funny about me posting a recipe for a fish dish because I never really had a taste of seafood until a few years ago. My husband loves fish and slowly got me to taste it when we would go out to eat at restaurants. Now I’m a seafood lover –I’m thankful he broke me of that picky-eating-habit — but cooking fish at home has been intimidating for me! I’ve experimented though and finally cracked a good basic recipe of baked cod that I then mix up with different toppings (kalamata olives and tomatoes is a favorite!). We saw some sweet yellow corn at the market this weekend and I decided to experiment with a baked cod dish that has a summer spin: corn, tomatoes, shallots and thyme — full recipe below!
- 1lb of fresh cod
- 2 tbsp of white wine
- 2 tbsp of parmesan cheese
- 1/2 cup grape tomatoes, quartered
- 3 thinly sliced small shallots
- 2 ears of corn
- Fresh thyme
- 1 tbsp butter, melted
- Salt & Pepper
Preheat oven to 425 degrees, and in a shallow baking dish arrange the pieces of cod. On top of the fish, pour 2 tbsp of white wine, and then sprinkle 2 tbsp of grated Parmesean cheese. Next, arrange 1/2 cup of quartered grape tomatoes, 3 thinly sliced small shallots, and corn kernels from two ears of corn. Top all of the ingredients with a generous amount of salt and pepper, 6-8 fresh thyme sprigs, the juice of one lemon and 1 tbsp of melted butter. Pop that tasty summer dish into the oven and let it bake for 15-20 minutes, until the fish is cooked through. Serve over rice with fresh thyme.
I have fun little weekend idea for you if you’re in the Boston area! Come craft with me at Farm & Fable this weekend, on Sunday, June 22nd for a hands-on DIY class where you’ll work to paint, design and decorate wooden recipe boxes. At the end of the class you’ll leave with the perfect place to store Grandma’s secret recipes, and a package of Farm & Fable recipe cards to start recipe traditions of your own. Sounds pretty fun right? Visit the Farm & Fable website to sign up — hope to see some of you there!
Lemon and basil are one of those flavor pairs that I just can’t get enough of. I had a bunch of leftover lemons from a photo shoot last weekend, so I decided to dig through the pantry and make up something tasty to use them in. My tasty result was a lemon basil pasta with skillet chicken and shallots. It was tasty, and you can make it too — recipe below!
Boil water and cook pasta to al dente, reserve a few tablespoons of pasta water for sauce. In a skillet, heat olive oil and sauté two thinly sliced shallots. Once they begin to soften, add in chicken breasts that has been seasoned with salt, pepper, and herbs de provence. When the chicken is browned and cooked through, remove to a plate and let rest. Add 1/4 cup of white wine to the pan, scraping up the shallots and browned bits from the bottom of the pan. Then add in 1 tbsp of butter, the juice of one lemon, and the reserved pasta water and let the sauce reduce for 4-6 minutes. Chop up the chicken into bite-sizes pieces, and toss back into the sauce with the pasta to combine. Then sprinkle the dish with freshly chopped basil and parmesan cheese before serving!
I love digging through my Grandma’s cookbooks to see the little notes and edits she’s made to the recipes over the years (inside the front cover of the book we borrowed is a note to my Grandmother from sister-in-law, and it’s dated 1967, when she received it as a gift!). When I was home at my parent’s house this weekend, my sister and I decided to borrow an old cookbook from my Grandma and make a family favorite recipe — Chicken Champagne. Her version has those little notes written in the margins of the pages (for example, her version omits the chicken livers, PHEW!), and I’ve adapted it a little bit more to omit some of the hard to find ingredients (like shaved truffles). Excuse the grainy cellphone pictures I took of our version — we were in quite the rush to dig in — it’s far more delicious than it could ever look in a photo! Find the full recipe below:
- 4-5 boneless chicken breasts, cut up into bite-sized pieces
- All-purpose flour
- Jarred mushrooms, drained
- 1/2 cup of butter
- 5 thin slices of prosciutto, diced
- 1/2 cup of heavy cream
- 1/2 cup of good Champagne (drink a little while you’re cooking too!)
- Salt and Pepper
- Serve with angel hair or thin spaghetti (fresh is best if you can find it, it absorbs the sauce so well)
- Toss chicken breast pieces with flour until lightly coated, season with salt and pepper.
- In a large pan, melt 1/2 cup of butter, and add chicken. Cook chicken in butter until browned.
- Once chicken is fully browned, add in mushrooms, prosciutto, and heavy cream. Stir to combine and simmer for 5 minutes.
- Add champagne, stir, and cover for another 10 minutes.
- Season with additional salt and pepper as needed, and toss with fresh grated parmesan.
- Serve over fresh pasta with additional parmesan cheese on the side, and don’t forget to pour a glass of champagne to compliment the meal!
Note: The sauce doesn’t reduce as well if you double the recipe, instead, use 2/3 of champagne and cream.
I have one last recipe to share from our Taco Date Night party, and of course I saved the cocktail recipe for Friday! These orange mango margaritas are going to be a summer staple, I just know it. I loosely chopped up 2 small ripe mangoes, and squeezed the juice of two giant oranges into a food processors, and blended the mixture until it was a smooth puree. Then I strained the remaining mango pieces out of the mixture, leaving just the juice behind in a measuring cup. Over ice in a cocktail shaker I mixed 2 ounces of tequila, 2 ounces of the mango-orange juice, a squeeze of a fresh lime, and a half an ounce of Grand Marnier. Shake it up, and strain it into a glass, and serve with a lime wedge. With all of that fruit in there, it’s basically like a healthy smoothie (with tequila), right?
To help you recreate this party look at home, Hattie Sparks has a special offer for my readers: 20% OFF your online purchase with the code DOMESTIKATE today through Monday 3/17 – happy shopping!
Please note: I was gifted some of the materials used in this post. All opinions and recipes are my own.