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live oil and grill until grill marks show and pineapple softens a bit remove from heat and sprinkle with sea salt enjoy is it the same as laying on a white sandy beach hardly but we got to feel super warm while wearing swimsuits and sarongs and it made us forget about winter if just for one evening eat drink and make the most of it posted by unknown at 10 2 14 2 comments email this blogthis share to x share to facebook share to pinterest labels cheese nachos plantains recipes summer winter 1 15 2014 recipe barley soup with scotch otherwise known as my new favorite recipe this recipe appeared in an october 2011 issue of food wine and i m horrified that i kept it this long without trying it that means i ve lived two years without this in my life it s the culinary equivalent of curling up under a warm blanket on the couch or soft cashmere mittens on a chilly day or warm mulled wine shared with a friend in my version below i substituted chopped parsley for the celery leaves adding them to the soup fresh at the last minute f w s recipe also doesn t specify which scotch to use adam s a peat y guy he loves himself some laphroaig but i love my scotch more toasty and woody so i used one of my personal favorites balvenie 12 year doublewood barley soup with scotch adapted from food wine serves 4 6 cups vegetable broth 1 cup barley grits i found pearled barley on fresh direct 2 tablespoons vegetable oil 1 large onion finely diced 1 tablespoon scotch whisky 2 tablespoons unsalted butter kosher salt and freshly ground pepper 1 tablespoon chopped parsley 1 oz dry salami sliced paper thin about 20 slices crème fraîche for serving 1 in a medium saucepan bring the broth to a boil keep hot over low heat in a large skillet cook the barley over moderately high heat tossing until lightly browned about 2 minutes transfer to a plate to cool 2 add vegetable oil to the skillet and add the onion cook over moderate heat stirring a few times until softened about 10 minutes add the barley and stir well add 1 cup of the hot broth and cook over moderate heat stirring often until most of the broth has been absorbed continue adding more broth 1 cup at a time yes just like risotto and stirring often between additions the soup is finished when all of the broth has been added and the barley is just tender about 25 minutes add the scotch and then stir in the butter season with salt and pepper make sure to taste it 3 ladle the soup into shallow bowls top with the salami and dollop of crème fraîche garnish with the parsley and serve hot can you believe it that s it and i really don t think you lose a lot if you leave out the salami and make it vegetarian i do insist however that you keep that dollop of crème fraîche it s the divine richness that just makes the entire dish and yes isabell ate this i just forgot to mention the scotch seriously guys she would have gone on about how she s too young to get drunk and it would ve been a big dramatic thing but at a single tablespoon for the whole dish i hardly think she was in danger of getting sloshed under the dining room table and i diced the onion so fine that there was no way she could even detect they were there make this dish asap while we re all still mildly entertained by winter s charms i can guarantee that you ll be flipping off recipes like this one come march and then you ll have to wait until next year to try this amazing soup eat drink and act now cheers laura posted by unknown at 15 1 14 1 comment email this blogthis share to x share to facebook share to pinterest labels food and wine fresh direct recipes scotch soups winter 1 09 2014 orecchiette with smoked ricotta and salami i know i know it s been a long long loooong time and i ve so missed being here sure i could tell stories about how my life has been this or that but that s boring so i won t my lovely online blogging friend carina at we are all in the gutter said i hope you re simply busy living indeed i have been xo so let s get back to it shall we you all may remember my french post i received the most comments on it and many of you sent personal notes expressing support and divulging your own challenges with maintaining a healthy lifestyle and being bien dans votre peau well i am so there again though not neeearly to the extent as before i ve had many life changes recently most important of which is going back to work full time and i just slipped a bit but i m back and feeling so much better already after two weeks of frenchification with that in mind one thing i ve been trying to do more of is eating at home adam isabell and i got into a rather awful habit of eating out often about 3 times a week no more i need to be back in the kitchen for my emotional well being and my health i ve been trotting out some favorites such as the robiola wrapped in mortadella but i also winged it a couple nights ago what s the past tense of to wing it i wung it and made this orecchiette with smoked ricotta and salami i don t have exact measurements everything below is an approximation that s probably bad food blogging on my part but how boring to measure everything exactly right this is precisely the sort of recipe that lends itself to experimenting tasting and exploring here is the list of ingredients 8 oz orecchiette pasta you could substitute cavatappi bowties or even macaroni 4 oz smoked ricotta we used salvatore bklyn s version available from fresh direct but you can substitute regular ricotta if you can t find smoked 1 4 lb thinly sliced salami i particularly love rosette de lyon but use any kind you like spicy could be awesome if you re using regular ricotta 1 2 pint cherry tomatoes halved 6 basil leaves thinly sliced zest of 1 2 lemon olive oil high quality for drizzling olive oil for sautéing kosher salt freshly ground pepper 1 bring a large pot of salted water to a boil add pasta and cook until al dente 2 meanwhile heat small sauté pan over med high heat and add olive oil add tomatoes and cook until blistered and spitting remove from heat 3 drain pasta into large bowl add ricotta salami lemon zest salt and pepper toss pasta top with tomatoes basil and excellent quality olive oil serves 4 i loved this dish it was light but satisfying and it lends itself to improvisation see spicy salami note above it d also be wonderful with thyme the ricotta makes a creamy sauce all on its own and the charred tomatoes help ward off the winter blues this also reheated well the next day for lunch well it s wonderful to be back and you should start seeing more of me happy new year all eat drink and start anew isabell was 6 years old when i started this blog and now she s nearly 13 it just seems silly to keep calling her kiddo posted by unknown at 9 1 14 3 comments email this blogthis share to x share to facebook share to pinterest labels french women don t get fat fresh direct mireille guiliano pasta recipes ricotta salvatore bklyn tomatoes 4 23 2013 apple and fennel salad with salted caramel pecans when i made this recipe recently i actually wasn t so sure i wanted to try it caramelized pecans and apples seem so autumn centric to me and i m in full time spring mode lately however when spring comes i tend to eat much lighter skipping the entrée and eating the salads and side dishes as main meals so this recipe actually began to seem just right for how i like to eat in april i found this salad in a donna hay magazine quite some time ago after scouring her website i can t find the issue number anywhere so alas no direct link i ve looked all over the web but i didn t change anything the recipe i m sharing here is hers exactly lastly apologies for the photos which were taken with my phone that said not bad for my phone right apple and fennel salad with salted caramel pecans recipe from donna hay serves 6 12 slices prosciutto 1 4 cup maple syrup 1 cup pecans 1 2 cup superfine caster sugar 1 tablespoon water 1 teaspoon sea salt flakes kosher salt is fine too 2 tablespoons white balsamic vinegar 2 tablespoons olive oil 4 small red apples thinly sliced 4 bulbs baby fennel thinly sliced regular fennel is fine too just use 2 large bulbs preheat oven to 325 f 160 c place the prosciutto on a baking sheet lined with parchment paper brush with maple syrup and bake for 10 minutes or until crisp and golden set aside place the pecans sugar water and salt in a bowl and toss to coat heat a large non stick frying pan over medium heat add the pecans and cook for 6 8 minutes stirring occasionally or until caramelized set aside to cool place the vinegar and oil in a bowl and whisk to combine place the apple fennel prosciutto and pecans in a bowl drizzle with the dressing and toss to coat note for presentation i layered it stack the apple slices prosciutto fennel start again add pecans on top and around plate as garnish i also saved some of the fennel fronds chopped them and sprinkled them on top last finish with a fresh grind of pepper eat drink and embrace lightness posted by unknown at 23 4 13 5 comments email this blogthis share to x share to facebook share to pinterest labels apples donna hay fennel nuts prosciutto recipes salads spring 2 21 2013 bay area love i just returned from a long weekend in the bay area visiting my talented warm dear friends amy and lisa they love food and wine as much if not more than i do so i ate and drank ridiculously well here is my weekend in instagram arles mussels shallots butter parsley garlic white wine frites with lemon saffron aioli and a pint of leffe at frjtes flight of spring whites at toast yes that s a sippy cup in the background the bar at toast can i keep this sign tres leches cake from tartine bakery i have a nonexistent sweet tooth and i still polished my plate delicious bug with her cone of meat from boccalone salumeria in the ferry building she chose mortadella soppressata and pancetta i also couldn t resist buying their orange and fennel salami as well as their brown sugar and fennel salami outstanding last supper at chez amy and lisa what an incredible weekend eat drink and rejuvenate posted by unknown at 21 2 13 2 comments email this blogthis share to x share to facebook share to pinterest labels alameda bay area boccalone crab ferry building frjtes mussels oakland san francisco tartine toast travel 2 05 2013 linguine with creamy red cabbage and corn i can hardly complain about this winter so far other than a freezing cold that has gripped the northeast new york has had little snow or rain to mention nevertheless i feel like i would give damn near anything for a peach straight from the farm right now don t we all feel that way this time of year so as you can imagine i struggle with my menu in february no more potatoes no more soups no more root vegetables at all even dare i say it no more brussels sprouts but how do i freshen up my dishes without buying say asparagus that s completely out of season when i saw a recipe for egg noodles with creamy red cabbage and sweet corn in my edible brooklyn the cookbook from the edible brooklyn magazine folks i thought it would be perfect and what an interesting combination with pasta right actually this whole cookbook is amazing it s quickly becoming one of my go to books anyway it s obviously not corn season in new york right now but i have no problem substituting with frozen corn in the winter months frozen in the off season is much better than fresh in the off season to my mind this recipe is in a word fantastic it mixes the sweet with the salty and the red wine vinegar rounds it all out with a tart acidity the pasta gives the dish a heartiness you want in winter but the corn is such a welcome change from the usual cold weather fare to quote adam this recipe s a keeper linguine with creamy red cabbage and corn adapted only slightly from edible brooklyn the cookbook edited by rachel wharton serves 4 6 2 tbsp extra virgin olive oil 1 large onion thinly sliced about 1 cup 3 cloves garlic thinly sliced 1 medium head red cabbage cored and sliced into 1 2 inch strips 1 tbsp salt 1 3 cup red wine vinegar 1 4 cup sugar 1 tbsp unsalted butter 1 1 2 cups frozen corn kernels 1 lb fresh linguine 1 cup crème fraîche or sour cream freshly ground black pepper 1 heat the olive oil in a large saucepan over medium heat add the onion and garlic and cook for a few minutes until the onion is softened but the garlic is not yet golden 2 add the cabbage and salt and cook for 3 4 minutes do not let the vegetables brown add the vinegar and sugar cover the pot reduce to a gentle simmer and cook for 30 45 minutes stirring occasionally taste the cabbage it should be tender but not mushy adjust the salt vinegar and sugar to taste if needed and set the cabbage aside 3 in a large skillet melt the butter and sauté the corn over high heat until it begins to caramelize remove from heat and set aside 4 cook the pasta according to package directions about 3 minutes for fresh pasta reserve 1 cup of the pasta water and drain in a large bowl combine the pasta corn red cabbage and crème fraîche thin sauce with pasta water if needed let sit for 3 5 mintues to allow the pasta to soak up the sauce serve in warmed bowls top with pepper to taste kid friendliness note this dish is fairly adaptable for kids i reserved some corn and pasta in a bowl tossed them with some crème fraîche and bug was perfectly happy to eat it she probably would have gone for the cabbage as well but with the onions in there she would have been scared off so i left those out of her bowl note the cookbook was given to me by the publisher this will absolutely be a recurring dish in our house in addition to the unique mix of flavors the colors are simple gorgeous a sure way to cheer you up on a dreary winter evening posted by unknown at 5 2 13 no comments email this blogthis share to x share to facebook share to pinterest labels cabbage cookbooks corn edible brooklyn edible communities pasta recipes winter 12 12 2012 orange peel wine with the exception of the occasional mulled wine i have not been a fan of altering wine in any way to make some sort of wine cocktail i m not even a huge fan of kir royale champagne or prosecco is so lovely on its own and why mess with a good thing but lately well i ve been altering wine like crazy i have several cookbooks that have recipes for wine based drinks and i ve been finding myself intrigued for instance one recipe was for a winter inspired rosé recipe you add lemon and sage to it spoiler alert it did not taste great likewise i have several different mulled wine recipes there is one recipe that stood out though orange peel wine which not surprisingly is from one of my favorite cookbooks french food at home by laura calder the coriander gives the wine a bit of bite and the sugar gives it a roundness that you really want out of a white wine in winter calder recommends a muscadet and i concur i use a rather inexpensive bottle that i get from fresh direct the major thing to remember is that you need to make sure there is no white ...