June 2012
9 posts
5 tags
Grilled Salmon with Roasted Japanese Sweet...
This roast has a hearty, nutty flavor and goes really well with grilled salmon for a nutritious meal. The ingredients may be harder to find but if you come across them I highly recommend trying out this method of preparing them.
The sunchokes are julienned raw and also quartered and roasted. The Japanese sweet potato is sliced into discs before being roasted, and the garlic scapes are sliced...
11 tags
English Pea, Kirby Cucumber and Pink Grapefruit...
This salad highlights seasonal produce and is really a pleasure to make. It doesn’t require any parboiling as all of the ingredients are used raw, and the addition of tarragon and dill make it dynamic tasting and beautiful looking. The crunch of the cucumbers and the peas meets the softness of the pink grapefruit for a wonderful texture and complimentary colors.
Recipe after the jump.
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6 tags
Fresh Basil, Spinach & Sorrel Pesto
Sorrel has been going strong at the greenmarket for a few weeks now, and this is a great way to make use of it. This pesto uses the lemony bite of sorrel and the richness of spinach to add depth to the classic basil base. Walnuts and Pecorino Romano give it a nutty flavor. It’s delicious on pasta, bruschetta, and in sandwiches.
Recipe after the jump.
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Fresh Basil, Spinach...
6 tags
Best Ever Strawberry Rhubarb Pie
This strawberry rhubarb pie is a total classic, and it’s my favorite pie ever. May even be my favorite dessert ever. I entered the Brooklyn Kitchen Sweet Pie Contest with it and won second place! It combines the perfect level of sweet and tart and the crust is to die for. The lattice top makes it really pretty too. Using tapioca starch keeps the flavors bright while holding the filling...
5 tags
White Asparagus, Chioggia Beet & Shishito Pepper...
I’ve been cooking with some really interesting produce lately, and one of the greatest things about it is finding unique flavor combinations. I decided to shave the white asparagus into ribbons so its delicate flavor could be more accessible, and to julienne the beets so their dynamic colors could be bright and evident without taking over the dish. And the shishito peppers are best in...
5 tags
Spinach Mushroom Prosciutto Ravioli
I think the best ravioli has depth of flavor which comes from within and doesn’t depend on a sauce. This ravioli is filled with a delicious spinach mushroom ricotta and prosciutto center and dressed in a simple sage brown butter sauce. The pasta dough can be made using this recipe.
Recipe after the jump.[[MORE]]
Spinach Mushroom Prosciutto Ravioli (original recipe)
Ingredients:
1...
3 tags
Fresh Pasta Dough
Making your own pasta dough may be one of the best things. This recipe produces an excellent dough for ravioli and I’m sure lasagna would be great with it. I also used it to make fettucine. I got the pasta roller attachment for the KitchenAid for my birthday (thanks Jordan!) and it really makes SUCH a difference to use a roller for your pasta, because it’s near impossible to roll it...
6 tags
Summer Berry Pie
This berry pie is truly amazing. The fresh summer berries retain their flavor and stay really juicy yet the crust stays crispy and never gets soggy. Even the bottom crust stays crisp and golden brown. The trick is using tapioca starch instead of flour or cornstarch, which keeps the flavor bright and radiant while slightly firming up the fruit so it remains juicy yet not runny.
This is a...
3 tags
Pie Pastry Crust
There are few things better than making a pie in the summertime with fresh fruit. Making a pie pastry from scratch is simple and requires everyday household ingredients. If you have a food processor it makes things easier but they can also be made with a pastry cutter by hand. Either way, making one fresh is so easy and satisfying, and this recipe makes quite a delicious pie crust with no...
