We were lucky enough to have our dear friend (and supper talented chef) Camille Becerra contribute a few knockout antipasti recipes for our Pizza class. This one is a simple and fresh compilation- Roasted Peppers With Boccaccini And Grape Tomatoes.
The recipe is below and there will be more to come this week. enjoy.
A wonderful and refreshing second course at our Ladies Lunch was this corn soup. We love that this is served chilled since our meal was served al fresco, great for a summer day. Bon Appétit. (see recipe card below for full instructions)
The Jewels of NY started off the meal with these tasty squash blossoms, they are quite easy to make and are only in season for a short time each summer.
For the full recipe click on the recipe card below.
The Second Course at the Hunger was a lovely Crudo of Fluke with hemp seed and Persian lime. This was the first time we’d seen Persian Limes, (similar to a key lime) but less acidic and tart. They are available dried at Kalyustan’s . A small grating of this over top goes a long way. Click recipe card below for more.
* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
* 3 cups all-purpose flour, plus more for surface and hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar
* 1 large egg whisked with 1 tablespoon water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)
1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
After collaborating with Shira on the menu from our Rustic Italian Dinner, she took the ideas back to the MSL test kitchen to plan everything out. Guests were thrilled at how yummy everything was (as were we!) and also most- importantly, how doable they are for home entertaining everywhere.
This week we’ll be sharing these amazing recipes with you. First up is one of the definite stars of the show: Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins. A perfect Italian appetizer, the Robiola Bosina a.k.a. “Due Latte” is an Italian soft-ripened cheese made from the pasteurized milk of Piedmont cows and sheep. We recommend serving this with a tall glass of prosecco. enjoy!
Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins
Serves 10 to 12
* 1/2 cup chopped homemade or store-bought roasted red peppers
* 2 tablespoons pine nuts, toasted
* 2 tablespoons chopped oil-cured black olives
* 2 tablespoons chopped golden raisins
* 1 tablespoon chopped fresh oregano
* 1 tablespoon extra-virgin olive oil
* 8 ounces Robiola Bosina cheese (murrayscheese.com)
* Garnish: fresh oregano
1. Mix together peppers, pine nuts, olives, raisins, oregano, and oil. Let stand for 30 minutes. Meanwhile, let cheese stand at room temperature.
2. Preheat oven to 375 degrees. Bake cheese in an ovenproof serving dish until just starting to melt around the edges, 5 to 7 minutes. Top with relish. Garnish with oregano. Serve immediately. (Reheat cheese in oven for about a minute if it starts to set.)
Vegetarian Feast :: Green Apple and Celery Salad with Young Pecorino, Walnuts and Mustard VinaigretteFriday, May 21, 2010 Recipes Sunday Suppers
Green Apple and Celery Salad with Young Pecorino, Walnuts and Mustard Vinaigrette
6 large or 8 medium celery stalks
1/3 cup roughly chopped walnuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons honey
1/2 teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
Freshly milled black pepper
1 large Granny Smith apple
1/4 cup finely chopped celery leaves
6 ounces young pecorino or gruyere, diced
Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Slice the celery on the bias into 1/8-inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.
In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.
In a salad bowl, combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.
Peel and quarter the apple, core and slice each quarter into 2 wedges. Cut the wedges across into thin slices. Add the apple slices to the dressing and toss.
Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel.
Add the celery, celery leaves, walnuts, and cheese to the apples and toss. Serve immediately or refrigerate for up to 1 hour.
Recipe Courtesy of Peter Berley
Photography by Karen Mordechai
Crisp Fried Artichoke and Lemon Wheels with Spiced Fennel salt
24 baby artichokes, trimmed
3 Meyer lemons, sliced into thin rounds, seeds removed
1 cup all purpose flour
2 quarts vegetable oil for frying
Salt and Red Pepper flakes
Grated parmesan (optional)
Pour the oil in to a heavy pot and place over high heat. When the oil reaches 250 degrees, lower the heat.
Fry the artichokes in batches for 3-4 minutes until they soften, remove one and cool briefly, then see if the leaves will separate easily.
Drain the artichokes and cool. Gently spread the leaves from each artichoke to form a flower.
Raise the temp and bring the oil to 360 degrees.
Fry the artichoke flowers in batches 2-3 minutes until golden and crisp. Drain and sprinkle with fennel salt, chili flakes and parmesan if desired.
Dredge the lemon slices in flower and fry until golden and crisp.
1 tablespoon coarse sea salt or kosher salt
2 teaspoons fennel seed, lightly toasted and coarsely ground
1/4 teaspoon black peppercorns, lightly toasted and coarsely ground
In a bowl, stir together the salt, fennel seed, and pepper.
Photo by Karen Mordechai
Our first recipe is an egg custard baked in a hollowed egg shell topped with pancetta crisp. This was served as an amuse bouche as guests were seated. It’s a wonderful treat, looks so pretty on the table…and you can do it well in advance and keep in the fridge. if you’re interested in learning how to cut off the top of an egg- check out these nifty cutters and this one for soft boiled eggs. enjoy !
1 pt heavy cream
½ cup roasted chicken fat
2 cloves garlic
2 bay leaves
1 whole egg
Salt and pepper to taste
Combine all except eggs and steep over low flame for 20 minutes.
Temper the egg mixture in.
Pour into shells, bake, covered, in bain marie for 20 minutes or until set.
Recipe courtesy of Marcey Brownstein Caterers