At this time last year, we debuted our take on Panzanella Salad, a traditional Tuscan summer dish that celebrates fresh garden produce. The classic Panzanella incorporates crusty, unsalted Tuscan bread with a simple vinaigrette and chopped vegetables. For a recent ladies luncheon, we decided to add a Southern flare to Panzanella by substituting in chive-studded cornbread, sweet peaches and a limey dressing. We washed down this vibrant, robust centerpiece with ice-cold glasses of Twin Tastes Lavender Lemonade. Seated in our breezy sun-room, surrounded by the budding yard, we daydreamed our summer plans between forkfuls.
Cornbread Panzanella Salad with Peaches
Chive Cornbread
1 1/4 c flour
3/4 c cornmeal
2 t baking powder
1/2 t salt
1/3 c granulated sugar
1 c milk
1/4 c canola oil
1 egg
2 T chopped chives
1 T canola oil for toasting
Lime Dijon Vinaigrette
1 t Dijon mustard
3 T fresh lime juice
1/2 c EVOO
4 c mixed greens
3 ripe peaches, thinly sliced
4 vine ripe tomatoes, cut into large chunks
1/2 c chopped basil leaves
salt and pepper throughout
Preheat oven to 400 degrees Fahrenheit. In a large bowl, whisk together the cornbread ingredients until smooth. Pour the batter into a greased 9x9 baking dish and bake for 20-23 minutes until a toothpick inserted comes out clean. Set aside to cool.
Lower oven to 275 degrees Fahrenheit. Cut the cornbread into 1-inch cubes until you have about 3 cups (save the extras for a quick addition to any soup or salad!). Toss the corn bread with the 1 T canola oil and arrange in a single layer on a sheet pan. Bake until the pieces are lightly toasted, about 5-7 minutes.
Meanwhile, whisk the Dijon mustard, lime, and salt and pepper. Slowly whisk in the EVOO until incorporated.
In a large bowl, add the mixed greens, peaches, tomatoes, and basil. Add the toasted cornbread, Lime Dijon Vinaigrette, salt and pepper and toss. Serves 6.
To make this sweet and crispy salad a substantial dinner option, try adding grilled chicken or shrimp!
Like most high-schoolers in the US, we read F. Scott Fitzgerald's The Great Gatsby in English class. While fascinated by the mysticism behind one of American literature’s most mysterious characters, we were equally as enthralled by the setting. With every page turn, we were transported to the roaring 20s, an era boasting lavish parties with bobbed women dressed in beaded flapper dresses, long pearls and feathers, sipping on cocktails (sh!) in gilded glasses.
When we heard the eccentric artistic genius, Baz Luhrmann was behind the movie adaptation of the novel, we were eager to view the magnitude of the production. We left the theater equally moved by the story as by the dazzling visuals mixing Modern with Art Deco decadence.
Flipping through Martha Stewart Living's May Issue, we were attracted to the bright magenta hue of a glamorous floral-infused cocktail, the type of drink Daisy Buchanan might sip with Gatsby in pursuit. The article, Flower to Table boasts an array of flower-centric dishes created by Seattle chef, Matt Dillon, and florist, Katherine Anderson. The Viola Kir Royale combines bubbly Champagne with floral accents and a kick of vodka, and is the epitome of sophistication and beauty.
Viola Kir Royale
(adapted from Martha Stewart Living's May Issue by chef Matt Dillon of Sitka & Spruce, Seattle)
3/4 c lightly packed violas or other small pansies, plus 6 more for garnish, gently submerged in water and drained on paper towels
1/4 c granulated sugar
1/2 c water
2 oz vodka
fresh lemon juice
1 750 ml bottle Champagne brut
Combine violas, sugar and water in a blender and puree until sugar dissolves, about 1 minute. Pour into a pitcher and add vodka. Add lemon juice.
Pour 2 T viola mixture into each glass, top with Champagne, and garnish with a flower.
Serves 6.
"He gives large parties. And I like large parties. They're so intimate. At small parties there isn't any privacy." -Jordan Baker, The Great Gatsby
We are always fascinated by Mother Nature’s unique offerings and often sample and experiment with her seasonal crop. Walking through a farmers market is like walking through an art gallery, passing by an array of shapes, colors and textures. We recently stumbled upon a basket of whimsical, emerald green spirals. Fiddleheads, the name coined for their resemblance to the arm of a fiddle, are plucked when they first emerge from the soil. When prepared, the rustic yet beautiful fronds add a sophisticated visual appeal to any dish.
Intrigued by the shape and curious about the taste, we whip up a springtime pasta dish featuring the compact spiral. The flavor is similar to asparagus or green beans with a consistency incomparable to any other vegetable. We opt to blanch and sautee the mild, nutty fiddleheads with olive oil, garlic, red pepper flakes and lemon and toss them with creamy, tart goat cheese and big spools of bucatini pasta. While the creamy bucatini intertwine perfectly with the fiddleheads, there is no denying that the foraged finds steal the show.
Creamy Sauteed Fiddleheads over Bucatini
2 c fiddleheads, rinsed
1 lb bucatini
2 T EVOO
2 cloves minced garlic
1 t red pepper flakes
1 t lemon zest
4 oz goat cheese
1 T unsalted butter
juice of half a lemon
1 ladle pasta water
salt and pepper throughout
In a large pot of boiling salted water over high heat, throw in the fiddleheads. Let them cook until al dente, about 3 to 5 minutes. With a slotted spoon, remove the fiddleheads from the water and pour them into a bowl of iced water to stop the cooking.
Empty and refill the large pot with salted water and bring to a boil over high heat. Add the bucatini and cook as directed.
While the bucatini is cooking, in a large skillet, heat the EVOO over medium heat. Add the garlic, red pepper flakes, fiddleheads, salt and pepper and sautee for 2-3 minutes. Add half of the goat cheese, a ladle of pasta water and lemon zest and let cook until the goat cheese has melted. Drain the al dente pasta and add it to the skillet. Toss with the remaining goat cheese, butter, lemon juice, salt and pepper. Serves 4.
Who knew foraged greens could be so fun and enticing!
While most people have put away their painted eggs and finished off their remaining chocolate rabbits and jelly beans, we are enthusiastically awaiting our Greek Easter celebration this Sunday. A day steeped in tradition in our family, we are already preparing for the fun feast ahead.
To prepare ourselves for our excessive feta consumption, we whip up a light feta dip for some friends. Htipiti is a spread combining the salty cheese with roasted red peppers and spices, kind of like a Greek Romesco Sauce. We love to serve the orangey red blend as a dip with our absolute favorite chips, Food Should Taste Good Multigrain Tortilla Chips or as a spread atop a lamb burger or flatbread. The blend of Mediterranean flavors in every bite triggers our taste buds for the meal ahead.
Roasted Red Pepper and Feta Dip (Htipiti)
8 oz feta cheese, roughly crumbled
1 whole roasted red pepper, roughly chopped
1 t lemon zest
1 T lemon juice
2 T EVOO
1 t cumin
1 t dried oregano
1 t chopped fresh chives
1 clove garlic
1 t cracked black pepper
In a food processor, add all the ingredients and pulse until fully blended and smooth. If the mixture is too thick add more EVOO. Plate and serve with pita chips and/or sliced vegetables, we love Food Should Taste Good Multigrain Tortilla Chips. Serves 6-8.
Looking forward to a weekend of celebrations...
While living in Florence, Marni learned many Tuscan tips and techniques firsthand and excitedly recorded them in her trusty paisley-covered notebook. Five years later, we open the makeshift recipe book and flip through to find a unique pasta-making method. To be honest, neither of us had heard of gnocchi until traveling to Italy. Growing up, we associated pasta with semolina flour and egg. A favorite weeknight dinner featured bowls of spaghetti with a sprinkling of Mizithra cheese and a drizzle of olive oil. We were not familiar with these delectable Italian dumplings made from potatoes and flour.
On a whim with friends, Marni took a cooking class in a vine-covered villa in Florence and rolled out the light and fluffy pillows, from scratch. With a glass of Chianti in hand, the chef demonstrated the tricks of the trade to form, shape and cook his nonna’s famous gnocchi recipe with gusto. Sauteed with local olive oil, an abundance of fresh herbs, and a sprinkling of Parmigiano Reggiano cheese, the finished product was delicious.
Inspired by the first buds of spring along the Charles River, we decide to spruce up a pasta dish with homemade gnocchi tossed with seasonal produce. Freshly sown spring greens, subtly sweet leeks, lemon zest and crispy pink pancetta add color and fragrance. The texture and flavor of the kneaded bits of dough surpass any pre-made version. With this in mind, the tiny handmade pillows are extremely delicate, so make sure to toss them lightly when sauteing with all of the accompanying ingredients.
Gnocchi with Sauteed Leeks, Pancetta and Spring Greens
2 lbs Russet potatoes
1 egg, beaten
1 c flour, plus more for working surface
pinch of salt
8 oz pancetta diced
2 T unsalted butter
1 leek, stem and tops removed, sliced thinly
1/4 c white wine (whatever you’re drinking!)
2 cloves minced garlic
1 t lemon zest
1 t dried oregano
1 large bunch of spring greens, chopped, we used baby spinach
juice of half a lemon
1/2 c grated Parmigiano Reggiano cheese, plus more for serving
salt and pepper throughout
Place the potatoes in a large pot and cover with water. Turn heat to high and boil the potatoes until completely soft, about 15 minutes. Drain the potatoes and while still slightly hot, peel off the skin. With a fine grater, grate the potatoes into a bowl. Stir in the egg, flour, and salt. Mix until the egg and flour are incorporated. Add more flour if the dough is too sticky. Dust your work surface with flour and knead the dough until smooth, about 4-5 minutes. Form into a ball.
Cut the ball into quarters. With floured hands, roll out one of the quarters into a 1-inch thick log. With a pastry cutter or knife, cut the log into 1-inch squares. Repeat with the remaining three quarters.
Hold a fork with the tines facing down, and roll each potato square down the tines to create crimped grooves. Dust the finished gnocchi pillows lightly with flour and lay them on a baking sheet lined with wax paper or parchment.
In a large skillet over medium-high heat, cook the pancetta until crispy, 4-5 minutes. Transfer to paper towel-lined plate.
Reduce heat to medium and spoon off all but 1 T fat from the pan. Add leeks, salt and pepper and sautee for 5 minutes. Increase heat to medium-high and add the wine. Allow the wine to boil, scraping up the bottom of the pan. Reduce heat to medium and add the butter, garlic, lemon zest, oregano, salt and pepper and cook 2 minutes.
When you are ready to serve the gnocchi, bring a pot of salted water to a boil. Drop the gnocchi into the boiling water in batches and cook until floating, about 1 minute. Remove with a slotted spoon directly to the sautee pan. Add the greens, lemon juice, salt and pepper to the sautee pan and toss with a wooden spoon for two minutes. Sprinkle with Parmigiano Reggiano cheese with extra on the side and serve. Serves 4.
Buon Appetito!
For a few blissful hours, we had the opportunity to take a chocolate-making class. We delved right into a world focused on melting, forming, hardening, dipping, and of course tasting chocolate. What is it with this crave worthy treat? The pleasant aroma, rich and creamy texture, and perfect amount of sweetness can add a show-stealing finale to any meal. While Kara prefers milk chocolate and Marni prefers dark, whatever kind you choose, chocolate will improve your mood.
We learned firsthand the art of making an array of classic chocolate desserts like souffles, truffles, sauces, tarts and cakes. While we both rolled balls of smooth ganache into truffles, Kara challenged herself with a Dark Chocolate Souffle with Raspberry Sauce, and Marni layered a multitude of layers in a packed Dark Chocolate and Orange Tart with Toasted Almonds. After losing track of time, we left the Cambridge School of Culinary Arts in a mellow, chocolate haze with boxes of our cocoa creations.
Armagnac Truffles
Dense spheres of rich and creamy almond-flavored chocolate ganache rolled in Dutch cocoa powder and chopped almonds.
Dark Chocolate and Orange Tart with Toasted Almonds
Layers of sweet and sour chewy candied orange peels, cinnamon and sugar toasted slivered almonds, velvety Grand Marnier infused chocolate ganache all atop a crunchy cocoa cookie crust.
Chocolate Souffle with Raspberry Sauce
Warm light and airy mousse-like custard with an intense chocolate flavor further enhanced by a tart and vibrant raspberry sauce.
We returned home with an instant stash of popable chocolate bites for visitors!
Happy Earth Day! Today we celebrate Planet Earth with environmental events and festivals nationwide encouraging everyone to take action and learn about climate change, solar power, eating locally and all that is sustainable. In elementary school, we would each plant a tiny pine tree in honor of the holiday. While some trees lasted longer than others or not at all, the act of beautifying planet earth was always rewarding.
To start off the day with something green, we blended a nutritious and energy boosting smoothie. Our thick, vitamin-packed beverage incorporates nutty avocado, sweet mango, creamy coconut milk, and a zing of lime.
Avocado, Mango and Coconut Smoothie
1 ripe avocado, skinned, pitted and cut into cubes
1/2 ripe mango, skinned, pitted and cut into cubes
1 c coconut milk
1 c coconut water
2 T agave nectar
2 T fresh lime juice
1 t lime zest
Put all ingredients into a blender and blend until smooth. Add more water if too thick or more agave nectar if not sweet enough. Pour into glasses and enjoy with a straw. Serves 2.
Go Green!
On a stroll through the Flatiron District while catching up with our friend, Taryn, she suggested making a pit stop at Birch Coffee to checkout a cute barrista and the rich roasted coffee. While chatting at the counter, our eyes caught sight of a delectable treat, a peanut butter and jelly brown rice crispy bar and we knew we had to sample one. We pulled and nibbled at the delectable square while walking over to Chelsea Market and were already thinking of ways to recreate the bar on our own.
The combination of peanut butter and jelly, a common go-to for youngsters, is strangely an acquired, recent like for us. While in grade school, Kara would stick to the Fluffernutters which paired peanut butter and sticky sweet marshmallow fluff while Marni preferred straight up, traditional peanut butter. We always thought the jelly overpowered the peanut butter but now see how it makes sense as a complement. You really can’t beat a blend of salty, buttery nuts with sweet, syrupy preserved fruit.
Peanut Butter and Jelly Crispy Brown Rice Bars
1/2 stick unsalted butter
10 oz marshmallows
1 c peanut butter
1 t vanilla extract
6 c brown puffed rice cereal
1/2 c raspberry preserves (We love Bonne Maman’s)
1 t Didi Davis’ Vanilla Salt (or your favorite finishing/sea salt)
In a deep saucepan over medium heat, add the butter. Once melted stir in the marshmallows and stir with a wooden spoon until melted. Add the peanut butter and vanilla, remove from heat, and stir to combine. Stir in the puffed brown rice cereal and make sure all pieces are evenly coated.
Spoon half of the mixture into a greased 9×9-inch pan and press down with parchment to create an even, flat base. Pour the jam on top and spread an even layer across. Spoon the other half of the peanut butter and crispy rice mixture on top of the jam and push down with the parchment until evenly flat. Place in the refrigerator to cool completely, about 35 minutes. Cut into pieces and serve. Makes 18-20 bars, depending on how large you would like them.
This is our new-found favorite way to enjoy a PB & J!
While meandering through Sonoma County from winery to eatery to winery, we were welcomed by the lush greenscape, expansive vineyards and gleaming gold hues. Every place we visited shared a focus on local and sustainable food and farming. Our last night in wine country, we tried the girl & the fig, a charming eatery in Sonoma Square, offering a comfortable country setting with funky, fresh dishes with a French flare.
Inspired by the restaurant’s changing menu featuring seasonal produce, we created a dish celebrating a quintessential spring stalk, asparagus. The beautiful vibrant green rods with ornate tips, and a delicate flavor add a bit of sophistication and color to any dish.
We topped puff pastry rounds with the asparagus spears paired alongside smooth and creamy goat cheese, sharp and melty Parmigiano Reggiano cheese and touches of thyme and lemon. The asparagus stripes created a pleasant lattice presentation and a delectable companion to a glass of crisp and refreshing Sauvignon Blanc.
Asparagus, Goat Cheese and Parmesan Tart
1/4 c flour
1 sheet puff pastry, defrosted
1/2 c Parmigiano Reggiano cheese, grated
1/2 c goat cheese, softened
1 lb asparagus, stems trimmed and cut into 2-inch rods
1 T fresh thyme
1 T EVOO
Salt and pepper throughout
1 T grated lemon zest
4 (4 1/2-inch) aluminum tart tins
Preheat oven to 400 degrees Fahrenheit.
On a floured surface, roll out the puff pastry. Using the tart shells as a stencil, create rounds in the dough with a knife slightly larger than then tins. Fit the circles into the tins allowing a 1/2 inch to curl up the sides. Place the prepared tins on a baking sheet. With a fork, prick the dough across the entire surface. Bake until golden, about 10 minutes
While the shells are baking, mix together the Parmigiano Reggiano cheese, goat cheese, salt and pepper in a small bowl.
When the shells are golden, remove them from the oven, and evenly distribute the cheese mixture on top. With a spatula spread the cheese mixture across each warm round, leaving a 1/2-inch border all around as a crust. Arrange 4 asparagus pieces atop each round. Brush the entire surface with EVOO and sprinkle with the fresh thyme leaves, salt and pepper. Bake until cheese is bubbling and asparagus is tender, about 15 minutes. Sprinkle with grated lemon zest and serve. Serves 4.
The savory pastries are great for lunch alongside a simple salad or as a starter course to a spring-themed meal!
We are fortunate to have a brother who understands our appreciation of good food. On our recent trip to San Francisco, he treated us to one of his all-time favorite restaurants, the Slanted Door. Started by the Phan family, it offers diverse Vietnamese dishes that showcase the finest and freshest ingredients. Walking into the expansive, sleek, minimalist interior with a fun and eclectic vibe, we knew why James chose it.
After sampling a fusion of Vietnamese dishes, we left the restaurant with a newfound appreciation for spicy ginger, lemon grass, creative combinations of spices and an obsession with hoisin. Usually served alongside spring rolls as a dipping sauce, the sweet, tangy, thick, paste-like sauce pairs nicely with soy sauce in stir fries and alongside seafood when grilling. Back in Boston, we picked up a jar to serve atop salmon with stir fried bok choy and shiitake mushrooms. Our vibrant dish is a great dinner option for spring entertaining.
Hoisin-Glazed Salmon with Stir Fried Baby Bok Choy and Shiitake Mushrooms
EVOO
4 center-cut skin-on salmon fillets, 6 to 8 ounces each
1/3 c soy sauce
1/4 c hoisin sauce
2 T fresh lime juice
1/8 t red pepper flakes
salt and pepper
2 green onions, chopped
1 T vegetable oil
2 cloves minced garlic
1-inch nub grated fresh ginger
3 T soy sauce
1 c shiitake mushrooms, sliced
4 heads baby bok choy, quartered lengthwise and trimmed
Preheat oven to 375 degrees Fahrenheit
In a bowl, whisk together the hoisin sauce, soy sauce, lime juice, red pepper flakes and salt and pepper. Pat salmon dry and season with salt and pepper. Brush half of the mixture evenly on top of the flesh sides of each piece of salmon. Bake for 12-15 minutes until the salmon pieces flake and the tops are lightly browned.
While the salmon is cooking, heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and ginger and cook 1 minute. Add the bok choy and mushrooms and toss for 2 minutes. Add the soy sauce and cook for 5-7 more minutes, until greens are wilted and the stalks are tender. Add water or cover if need be. Season with salt and black pepper.
When the salmon is ready, brush the remaining glaze on top and serve with the sauteed bok choy and mushrooms and a side of white or brown rice. Serves 4.
Not a salmon fan? Try the marinade on grilled chicken or stir fry with shrimp!
