• Original Creations

    Modern Day Caprese Salad

    March 6, 2018 /

    If your family is anything like mine, they are willing to try new things but at any family gathering, the staples are a requirement. So how do you keep them appealing after so many years? Enter in the “Modern Day” Caprese Salad. A simple substitute, like in this case, replacing the traditional red tomato with an heirloom brown “Kumato,” makes a big statement. Yes- this unique product will cost you a little more, but for the seldom times we entertain, it goes a long way in making our guests feel special.

    For a time, this (and other) specialty tomato products could only be found in stores like Trader Joe’s or Whole Foods, but lately, I have been able to find them in my local Stop & Shop which, is very convenient. 

    Another way you can enhance your presentation is by substituting the standard Basil leaves with “Micro Basil” (as shown). I LOVE this product for several reasons. First- it is unique and presents beautifully. It is also unexpected and the “element of surprise” is definitely a factor here. Secondly- It holds up better than your average Basil leaves. I find that traditional Basil has a tendency to wilt quickly or become black, and let’s be honest- we eat with our eyes first. Lastly, I like that this allows guests to take as little or as much as they’d like, which helps to prevent overpowering their bite with a heavy licorice flavor. 

    The photo is shown with no dressing, however, I do recommend topping your platter with either a fresh pesto or balsamic glaze to bring the dish together.

    Modern Day Caprese Salad
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    Ingredients
    1. 1 Package of "Kumato" Tomatoes (or heirloom of your choice)
    2. 1 Package of Sliced Fresh Mozzarella
    3. 1 Pack of Micro Basil Leaves
    4. Black Pepper (for topping)
    5. Balsamic Glaze or Pesto for Drizzling
    Instructions
    1. Slice tomatoes evenly and alternate them between the Fresh Mozzarella Slices. Top with Micro Basil, fresh cracked Black Pepper, and the dressing of your choice. Serve chilled.
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  • Original Creations

    Orecchiette with Arugula Pesto

    March 4, 2018 /

    Pesto.

    A common misconception many people have towards this spread is that it’s become mundane- unimaginative and lifeless. I feel otherwise.

    There are tons of variations for what a Pesto can be and I look forward to sharing several of them along the way.

    This post features a favorite of mine- Arugula Pesto, which is simple, delicious, and makes for a great weeknight meal. Best part? The pesto can be made ahead of time and stored for several days or frozen for future use.

    This is something I often make when my greens are near their expiration and it serves as a great way to repurpose an ingredient otherwise used for something else.

    LEFTOVER HACK: This dish makes a killer “next day” side salad. Just add fresh mozzarella, grape/cherry tomatoes, & Baby spinach leaves to any unused pasta and you have a fast, easy, & delicious side dish.

    Orecchiette with Arugula Pesto
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    Ingredients
    1. 4 Cups of Baby Arugula
    2. Fresh Basil (2 Leaves)
    3. 1/2 Cup of Pine Nuts (lightly toasted)
    4. 1/2 Cup of Grated Parmigiano Reggiano
    5. Lemon Zest (1/2 Lemon)
    6. 1 Garlic Clove
    7. 1/2 Cup Extra Virgin Olive Oil (or until blended well)
    8. 1 LB Orecchiette (or pasta of your choice)
    9. Red Pepper Flakes to Taste
    10. Salt & Pepper to Taste
    Instructions
    1. In a frying pan over medium heat, lightly toast the pine nuts until golden brown (keep moving constantly to prevent them from burning). Set aside. Salt a pot of boiling water and add pasta- cook until al dente according to package instructions. While pasta is cooking, add Arugula, Basil, 3/4 of the Pine Nuts, 3/4 of the grated cheese, 3/4 of the Lemon zest, Garlic clove, salt, & pepper to a blender. Pulse quickly to combine ingredients. Slowly add in the olive oil until desired smoothness is achieved. Once pasta has finished cooking, drain and toss right away with the pesto spread to awaken all of the ingredients. Transfer to serving platter. Top with remaining Pine nuts, Parmigiano, Hot Pepper Flakes & Lemon zest. Enjoy!
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  • Original Creations

    Crock Pot Mediterranean Chicken

    March 4, 2018 /

    Let’s talk about convenience.

    As someone who likes to make everything from scratch when possible, I never saw myself as a “Crock Pot user” until last year when Rob and I moved into our first place to

    gether. We received a Crock Pot as a housewarming gift which, admittedly, sat in a storage closet for several months.

    One day, after getting tired of repetitive quick dishes and ordering out, I decided to give it a try with a bone in- pork shoulder. Nine hours later, I was hooked. The meat was tender- fall off the bone and had practically no prep time or cleanup involved.

    Since then, I find myself using the crock pot whenever possible (although as a nervous person by nature, I do not leave it unattended as “they” say you can do).

    I mainly use the Crock Pot when trying to clean out our refrigerator. It is a great way to get rid of any leftover produce, condiments, etc. This is where the following recipe derived from.

    Crock Pot Mediterranean Chicken
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    Ingredients
    1. 6 Boneless, Skinless Chicken Breasts (NOT thin sliced)
    2. 1 Shallot (sliced)
    3. 12 Pitted Kalamata Olives (with juice)
    4. 12 Pitted Green Olives (with juice)
    5. 2 TBSP Capers (with juice)
    6. 8 Hot Cherry Pepper Slivers (with juice)
    7. 8 Artichoke Hearts
    8. 1 Bottle of Your Favorite Italian Dressing
    9. 1/4 Cup White Wine
    10. Black Pepper (to taste)
    Instructions
    1. Clean chicken with cold water, place directly into the crock pot. Add in the Italian dressing, white wine, shallot, olives, capers, cherry peppers, & black pepper. Add in a splash of juice from the olives, capers, & cherry peppers to reinforce those flavors and give more depth to the broth. Give a light stir to combine ingredients. Turn Crock Pot on "low" for 3 hours. Add in artichoke hearts (the artichokes will begin to disintegrate if left in for the entire cooking process, which will result in an unfavorable texture in the finished dish) and stir again. Let cook for an additional 6 hours- 9 in total. Once the cooking process has ended, gently break up the chicken breasts with a fork into a few smaller pieces. Platter it up with the remaining olives, capers, etc. and approximately 1/2 of the remaining liquid.
    Notes
    1. **WHITE WINE: I use Sutter Home Chardonnay for all of my recipes when calling for white wine
    2. **NO SALT: Between the dressing and the brines, this dish will be well balanced without adding extra salt
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  • Inspired Recipes

    Wilted Radicchio Salad

    March 4, 2018 /

    If you’re like me, you MUST be sick of the traditional “side green salad.” As a caterer by trade, I am always looking for fresh new options that look as great as they taste.

    Inspired by Giada’s “Grilled Radicchio with Ricotta Salata,” this Wilted Radicchio Salad has the best of all worlds; Bitter, tart, sweet, and full of beautiful color, this recipe is surprisingly easy (and quick) to prepare. Bon Appetit!

    Wilted Radicchio Salad
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    Ingredients
    1. 1/4 Cup Extra Virgin Olive Oil
    2. 2 Heads of Radicchio
    3. Toasted Hazelnuts (small handful)
    4. Lemon Zest (1 lemon)
    5. Lemon Juice (1/2 lemon)
    6. 1 TBSP Honey
    7. Water (splash to delude dressing)
    8. Ricotta Salata; Shaved to preference
    Instructions
    1. DRESSING: In a mixing bowl, whisk together lemon juice, half of the lemon zest, honey, and water until well combined. Set aside.
    2. SALAD: Heat a skillet and toss in Hazelnuts. Keep them constantly moving until lightly toasted (approximately 3 minutes) and set aside. Once cooled, give the nuts a rough chop. In the same pan, add the EVOO. Slice Radicchio into 1 Inch sections and lay flat in the pan, flip after two minutes or until a light sear has formed. Cook for same length of time on second side and remove from pan. Add wilted Radicchio and 3/4 of the chopped Hazelnuts into the bowl with the dressing and lightly toss. Transfer the leaves into a serving platter of your choice and top with the remaining nuts, lemon zest, and shaved slices of Ricotta Salata. Serve warm.
    Adapted from Giada De Laurentiis
    Adapted from Giada De Laurentiis
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