photography and friends

as mentioned in my last post, saturday night was a memorable one. though some of the photos taken accompany the recipes, there are more to see. check out my facebook page to see the night in its entirety (and show me some love while you’re at it). thanks again, john simoudis!

homemade linguine with jersey corn and herbed-halibut sausage

as many of you know, i made a pasta recently with fresh corn in it (it also had prosciutto and burrata, and it was quite delicious if i do say so myself). i loved the addition of the corn to the dish and the slight crunch that it added. then, i had another pasta in napa last week that incorporated fresh corn as well. this, too, was delicious. however, instead of a meat, this one had fresh white tuna. thus, the idea to incorporate fish into my weekend-creation was born. somewhere along the way, i decided i wanted to attempt a fish sausage. perhaps jet lag provokes creativity. i had been wanting to use the kitchenaid meat grinder i discovered in my pantry for a while now, and this was the perfect opportunity to do so. donned in rose clothes, kelly and i manned the meat grinder while magic michael prepped the pasta ingredients. then, kelly and i switched out the meat grinder for the pasta attachment. i think i can speak for both us in proclaiming our love for kitchenaid stand mixers. about halfway into our prep, john arrived and offered to photograph the evening. it was an incredible collaboration of creativity in the kitchen. there’s nothing i love more than sharing a meal with those close to me, but sharing in the experience of making that meal really makes the finished product that much more meaningful. as for the dish itself, don’t be intimidated by the lengthiness of this recipe. feel free to use dried pasta if you’re short on time or don’t have a pasta machine and or lady of leisure in your kitchen. unfortunately, that’s the only shortcut i can offer. but i promise the end result is worth the effort. i love the seasonality of this dish, so make it while you can because you won’t be able to get your hands on jersey corn for much longer. buon appetito.

yields: 4-6 servings

the ingredients:

for the pasta:

1 2/3 cup 00 flour (i use king arthur.)

2 large eggs

1 tbsp. olive oil

pinch of salt

for the sausage:

1 1/2 lbs. halibut (skinned and cut into 1″ cubes)

2 cloves garlic (minced)

1 tsp. thyme (minced)

1 tsp. parsley (minced)

1 tsp. chives (minced)

1/4 tsp. kosher salt

1/4 tsp. red pepper flakes

for the sauce:

1/4 cup olive oil

4 large ears of corn

1/2 cup pecorino romano (grated)

2 tbsp. chives

the method:

for the pasta:

sift the flour onto a clean work surface, and make a well in the center with your fist.

break the eggs into the well, and add the oil and a pinch of salt.

gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. if the dough feels too dry, add a few drops of water; if it’s too wet, add a little more flour (you’ll get the gist after you’ve made it a few times).

knead the pasta until smooth,  about two to five minutes. lightly massage it with a drop of olive oil, pop the dough into a plastic food bag, and allow it to rest at room temperature for at least 30 minutes (the pasta will be much more elastic after resting).

for the sausage:

using a kitchenaid meat grinder, send the fish through using the wooden tool it comes with (i don’t know the actual name) with the speed on low. once all of the fish is ground, add the remaining ingredients, and stir gently until everything is incorporated.

for the sauce:

remove the kernels from the corn with a sharp knife, and set aside.

in a large skillett, heat the olive oil over medium heat. add the halibut sausage, and cook for a few minutes (the fish will continue cooking when it’s added back into the dish, so less is more here). remove with a slotted spoon, and set aside.

add the corn to the skillet, and cook for five to seven minutes, stirring occasionally. turn the heat to low, and add half of the pecorino and cooked sausage. season to taste with salt and another pinch of red pepper flakes, and cook for a minute. keep the heat to a minimum.

in the meantime, cook the fresh pasta. this will only take a few minutes (if you choose to use dried pasta, add the pasta to the water sooner as dried pasta takes longer to cook). reserve 1 1/2 cups of the cooking liquid.

add the pasta to the skillet, along with half of the reserved water. toss well. if it seems dry, gradually add a little bit more water. add the remaining pecorino, and stir well. transfer the pasta to a serving bowl, and garnish with the chives. serve with additional pecorino on the side.

pasta recipe from leite’s culinaria.

jersey and heirloom tomato salad with fresh mozzarella and truffled-balsamic

the ingredients:

2 jersey tomatoes

2 heirloom tomatoes

6 oz. fresh mozzarella

handful of fresh basil leaves

kosher salt

extra-virgin olive oil

black truffle balsamic glaze (available from paq new york)

the method:

cut the tomatoes into thick slices, and arrange them on a serving platter. with the fresh mozzarella in one hand and a spoon in the other, scoop the cheese out, and scatter it over the tomatoes (the objective is not neat and tidy slices here). scatter the basil leaves as well. drizzle with the olive oil, and sprinkle kosher salt all over. lastly, dollop the balsamic glaze sparingly over the entire dish (a little goes a long way). enjoy!

raspberry-almond bundt cake

the ingredients:

2 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 sticks unsalted butter (at room temperature)

1 cup packed light-brown sugar

1 cup granulated sugar

4 large eggs (at room temperature)

1 tsp. vanilla extract

3/4 tsp. almond extract

1 cup sour cream (at room temperature)

1 package 365 dried raspberries

1/2 cup almonds (chopped)

confectioners’ sugar (optional)

the method:

preheat the oven to 350, and spray a 12-cup bundt pan.

in a bowl, combine the flour, baking powder, and salt, and whisk together; set aside.

in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light and fluffy. add eggs, one at a time, beating until incorporated. add the vanilla and almond extracts. reduce the speed to low, and add flour mixture in three additions, alternating with two additions of sour cream. add the raspberries and walnuts.

spread the batter into the prepared pan.

bake the cake until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes (if the top begins to brown too much, drape a piece of foil over it). cool in the pan for 20 minutes. invert onto a rack, and cool completely, top side up. dust with confectioners’ sugar before serving (if you’d like).

adapted from a martha stewart recipe.

The White Stuff – Fresh(er) Linguine and Fresh(er) Clam Sauce

i’m constantly reading IHeartFood ogling at lindsay’s creations and often wondering what i might consider trying my hand at. but really what i’ve learned is that it’s far better to be served her food than to cook it yourself. i mean…look at this stuff. she has a gift for getting involved with some pretty intricate creations. it’s impressive, and i can tell ya firsthand that the pictures do no justice to the complexity of flavors she’s able to achieve in a small new york city or jersey shore kitchen.

so it serves as inspiration for me to step up to the stove and see what i can bring to the table. okay…enough with the clichés. in all fairness,  i’ve avoided complexity here. but not due of fear…it’s mainly because sometimes, celebrating the simplest flavor can lead to an equally satisfying and transcending at-home dining experience. and…time and time again, i come back to a classic from my childhood enhanced with top-notch, seasonal ingredients…linguine and clam sauce. and for all intents and purposes, this is, and only would be, the white one.

a couple of key thoughts to work out before you even dive in:

customize – this is one of those fun dishes that you can follow a recipe for, but it’s really all based on feel. you like it hot? add more crushed pepper. you like it to be intense? kick up the garlic.

salt – always an important ingredient for any dish you make… except this one. take note here: add NO salt. you’re dealing with fresh clams; they are salty and briny from the water. finish the dish first, and then think about adding salt if you must.

cheese – some folks think it’s sac-relig to mix cheese and fish. i find that a few handfuls of pecorino help bring out the flavors and add the extra essence of salt that your taste buds may require (see point 2).

local – if you have options at your fingers tips, celebrate them. we went with clams from right off the Jersey Coast, Parsley from right off the porch, and fresh pasta from right off our fingertips. A shout out to my wife Kelly here; she’s beyond a natural with that kitchen aid mixer… where a person like me would have the kitchen looking like some type of Scarface-inspired crack den she managed to keep a tidy space and pump out consistent strands of fresh pasta that just perfectly mopped up this dish!

bread – get yourself about one, two, or twelve loaves of bread. it’s hard to find a more fun dish to clean up after than soaking up that juice with a crusty baguette… and we ain’t talking wonder bread here, my friend. crispy outside, dense inside.

yields: 3-4 servings

the ingredients:

(mis en place before starting y’all – you need to have it all at the ready.)

1 lb. fresh pasta (preferably linguine)

4-5 cloves of garlic (chopped)

1/4 up extra virgin olive oil

1/4 cup of butter

1/2 cup of chopped fresh parsley (loosely packed)

24-36 clams (littleneck are ideal, but baby clams or others work, too. when in doubt, buy LOCAL!)

1 cup chopped clams (fresh preferred; can be canned or frozen but must be drained)

8 oz. clam juice (sold in a jar in most fish markets/grocery stores)

1 tsp. crushed red pepper

freshly ground black pepper

sea salt

1/2 cup pecorino romano (grated)

the method:

heat your pan (medium heat) and begin heating olive oil and butter together until hot/melted. at the same time, salt boil your pasta water, and cook the pasta to just before al dente. once ready, remove from water and drain.

have your fresh clams submerged in cool water, allowing them to clean. if you’ve never seen it, this actually allows the sand to come out from inside the clams.

add the garlic until lightly browned, and begin to pour in the clam juice, adding it slowly to not lose the heat.

once the clam juice is added and heated, add in half of the parsley (about a quarter cup),  chopped clams, and crushed red pepper. toss them around the pan to coat and mix in the flavors.

after about three minutes, drain and add the fresh clams to the sauce pan, and turn the heat down a bit (to low/medium heat). place a lid over the mixture, and keep closed until clams begin to open. i have trouble not opening the lid from time to time and tossing everything around. i tend to think a few of the clams could use a hand in getting open (that, and the smell is intoxicating!).

once all of the clams have opened (remove any that remain closed and discard), add your pasta, and toss it around until completely coated in juices. cook for another minute to finish cooking the pasta.

serve in a large bowl, and add some fresh ground black pepper and pecorino romano cheese. garnish with the remaining fresh parsley, and serve.

enjoy… and don’t forget a to include a second bowl for those empty shells at each place setting.

side note: this is about a six napkin meal!

courtesy of michael sinatra.

homemade basil fettucine with fresh crabs and tomatoes

another sunday. another amazing day of food, family, and friends. don’t feign surprise that food came first. this is a food blog, people! after an unsuccessful crabbing adventure last sunday, my bffl and i were determined to catch our own dinner. come hell or high water (the pun is intentional), we were coming back with the star ingredient in hand (or in bucket). after our first location proved fruitless, we repositioned ourselves under the bridge. you know that moment in forrest gump when they catch all the shrimp? it was like that. okay – not exactly like that. but it was certainly a unique and gratifying moment in my culinary career. i even skinned the fish myself in an effort to lure our dinner closer, unphased that my hands were covered in fish blood while doing so. turns out i’m quite the boatsman. some covered the lines. others covered the nets. it was a spontaneous yet harmonious team effort. we headed back to shore with nine juicy crabs in hand. that’s right. NINE (i told you it wasn’t exactly like the aforementioned cinematic moment). but it was just enough for the feast we’d been drooling over. after joe b. took a two by four to them on the dock, we arrived back at the house and knew these bad boys (and girls) needed a no-joke accompaniment. homemade pasta it was. however, it wasn’t just any old homemade pasta, as we decided to flake fresh basil leaves into the dough. i put my highly-anticipated kitchenaid pasta attachment to work. loved it! if you love fresh pasta and don’t have one, get one. it works wonders. the other incredible aspect of this dish was that i got to use tomatoes that are jarred annually by a fellow italian. if you don’t have an italian in your life who does this, use san marzano tomatoes. don’t skimp on the tomatoes – i beg of you. they really do make or break the sauce. this dish was undoubtedly a labor of love but a truly memorable one that my mind and belly will remember for a very long time.

yields: 4-6 servings

the ingredients:

for the fresh pasta:

4 large eggs

1 tbsp. water

3 1/2 cups all-purpose flour

1/2 tsp. salt

handful of fresh basil leaves (minced)

for the sauce:

1/4 cup extra-virgin olive oil

4 cloves of garlic (or 2 mother cloves)

1/2 dozen fresh crabs

16 oz. canned whole tomatoes (preferably san marzano if joanne’s jarred juiciness aren’t attainable)

3/4 – 1 tsp. kosher salt (taste to decide)

freshly ground black pepper

1/2 tsp. red pepper flakes

handful of fresh basil leaves

the method:

for the pasta:

in the bowl of an electric mixer fitted with the paddle attachment, add the eggs, water, flour, salt, and basil. on lowish speed (or more specifically speed two), mix for 30 seconds.

exchange the paddle attachment with the dough hook. turn to speed two again and knead for two minutes. remove the dough from bowl, and knead with your hands for one to two minutes. let it rest for 20 minutes. then, divide the dough into four pieces, and roll it out to about a quarter inch thick.

attach the flattener attachment to the front of the mixer. send the dough through twice on the first setting and then once on the second. flour each sheet as it comes out to prevent sticking. switch the flattener with the fettuccine attachment, and send the pasta sheets through the machine. toss the noodles with more flour as they land on the counter. set aside.

for the sauce:

bring a large pot of generously salted water to a boil.

in a large skillet over medium heat, heat the olive oil. add the garlic, and cook until aromatic (about a minute). add the crabs, stirring so that they’re well coated, and cook for a few minutes. add the tomatoes, salt, black pepper, red pepper flakes, and some of the basil leaves, reserving some for garnish. stir thoroughly, and season to taste.  lower the heat, and allow the sauce to simmer.

add the pasta to the water, and stir constantly for the first minute to avoid sticking. cook the pasta for a few minutes until al dente (fresh pasta cooks much more quickly than dry), and drain. transfer the pasta to the skillet, and stir so that it’s well-coated with the sauce. cook for a couple of minutes in the sauce, and transfer to a serving bowl, arranging the crabs so that they’re visible. garnish with the remaining basil leaves, and serve.

ultimate ginger cookies

yields: 16 cookies

the ingredients:

2 1/4 cups all-purpose flour

1 tsp. baking soda

2 tsp. ground cinnamon

1 1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. kosher salt

1 cup dark brown sugar (lightly packed)

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 extra-large egg (at room temperature)

1 1/4 cups chopped crystallized ginger (6 oz.)

granulated sugar (for rolling the cookies)

the method:

preheat the oven to 350. line a couple of cookie sheets with parchment paper.

in a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt, and whisk together. in the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for five minutes. turn the mixer to low speed, add the egg, and beat for a minute. scrape down the bowl with a rubber spatula, and beat for one more minute. with the mixer still on low, slowly add the dry ingredients to the bowl, and mix on medium speed for two minutes. add the crystallized ginger, and mix until combined.

scoop the dough with a releasable ice cream scoop. with your hands, roll each cookie into a one and three-quarter inch ball. then, flatten them lightly with your fingers. press both sides of each cookie in granulated sugar, and place them on the sheet pans. bake for exactly 13 minutes. the cookies will be crackled on the top and soft inside. let the cookies cool on the sheets for a minute or two, and transfer them to wire racks to cool completely.

courtesy of the barefoot contessa.

grilled flatbread with ricotta and herbed truffle oil

yields: 4 flatbreads

the ingredients:

1 ball of pizza dough

extra-virgin olive oil

1/2 cup organic white truffle oil (available from paq ny)

1 tbsp. of rosemary (chopped)

1 tbsp. of thyme (chopped)

2 cloves garlic (minced)

8 oz. fresh ricotta

the method:

fire up the grill.

add the herbs and garlic to the truffle oil. stir everything together, and let rest (you can do this ahead of time if you want to up the flavors).

evenly divide the pizza dough into four balls. add a few drops of olive oil to each to prevent them from sticking to the grill. grill each one for a few minutes on each side (grill marks should start to form). transfer to a serving platter, dollop with the fresh ricotta, and drizzle with the herb infused truffle oil. enjoy!

paccheri pie with arugula, peas, and mint

last summer, i traveled to italy. it was one of the most incredible (not to mention impactful) experiences of my life. i had gone back and forth about what i wanted to do when i grew up, but this sealed the deal. i needed to work with food. and preferably italian food. or italian people. or some element of the culture. that much i knew. as shocking as this may be, i didn’t do much shopping while i was there (try not to fall off your chairs). but i did come home with ten pounds of italian pasta. notice how i don’t consider buying food shopping? this helps me perpetually justify my whole foods addiction as well. i actually had to buy another bag to transport it in. paccheri was one of the ten varities that i purchased, and i’ve been wanting to craft something deserving of this big, beautiful cut of pasta ever since. alas, i deemed this recipe the recipient of choice. plus, as i’ll be feeding 15 hungry bellies,  i wanted something that i could make ahead of time. done and done.

the ingredients:

canola oil cooking spray

1/2 stick unsalted butter

about 2 cups parmigiano regianno (grated)

1/4 cup all-purpose flour

4 cups whole milk

1 cup shredded fontina cheese

2 large eggs

kosher salt and freshly ground black pepper

1 pound paccheri (if you’re not traveling to italy anytime soon, you can find paccheri here.)

1 1/2 cups frozen peas (thawed)

2 cups arugula (coarsely chopped)

1/2 cup plus 2 tbsp. flat-leaf parsley (coarsely chopped)

1/4 cup plus 2 tbsp. fresh mint (coarsely chopped)

1 cup whole milk ricotta

1 lemon (zested)

the method:

spray a 9″ springform pan, and dust the pan all over with a third of a cup of the parmigiano reggiano. set aside.

in a large saucepan over medium heat, melt the butter. add the flour, and whisk for a couple of  minutes. gradually whisk in the milk. bring this to a simmer, whisking often. reduce the heat to medium. cook, whisking frequently, until the sauce is thickened, about 20 minutes. remove from heat, and whisk in the fontina and a cup of the parmigiano. add the egg; whisk to blend. season with salt and pepper. cover the sauce to keep it warm.

arrange a rack in upper third of oven, and preheat it to 375.

bring a large pot of generously salted water to a boil, and cook the pasta until almost al dente (the pasta will continue to cook while baking). drain the pasta, and transfer it to a large mixing bowl. add the peas, and stir in the cheese sauce. add the arugula, a cup of the parsley, and a quarter cup of mint to the pasta mixture; stir to incorporate.

transfer half of the pasta mixture to the prepared pan. mix the ricotta and lemon zest in a small bowl; dot half of this mixture over the pasta. spoon the remaining pasta mixture into the pan, and dot with remaining ricotta mixture. sprinkle with a quarter cup of the parmigiano.

bake the pie for 30 minutes. sprinkle with the remaining quarter cup of parmigiano. bake for about ten minutes longer, until the top is golden brown. let rest for 30-45 minutes before removing the pan sides. sprinkle with two tablespoons of parsley and mint, and cut into wedges.

adapted from a bon appetit recipe.

coffee-meringue pie

yields: 12 servings

the ingredients:

for the crust:

9 whole graham crackers (finely ground in a food processor)

2 tbsp. heavy cream

2 tbsp. nutella

1 oz. semisweet or bittersweet chocolate (melted)

1 tbsp. unsalted butter (melted)

for the ganache:

12 oz. semisweet or bittersweet chocolate (finely chopped)

2 tbsp. unsalted butter

1 1/4 cups heavy cream

2 tbsp. finely ground coffee beans

for the meringue:

4 large egg whites

1 cup sugar

the method:

grind the graham crackers with the heavy cream 2, nutella, chocolate, and butter in a food processor. press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.

place the chocolate and butter in a large, microwavable bowl. bring the cream, coffee, and two tablespoons of water to a boil in a small saucepan. remove from heat; cover, and let steep for five minutes. add the coffee mixture to the bowl with the butter and chocolate, and microwave in increments of 30 seconds until the chocolate and butter are melted and the ganache is smooth and glossy.

pour the ganache into the chilled crust, and smooth the top. chill until set, about an hour. in the bowl of an electric mixer fitted with the whisk attachment (or with a handheld mixer), beat the egg whites in a medium bowl until light and frothy. add the sugar in four additions, beating for a minute after each addition. continue beating the egg whites until stiff and glossy.

spoon the meringue over the coffee ganache after it’s chilled for an hour; swirl decoratively with a spatula or the back of a spoon. using a kitchen torch, if desired, toast the meringue until golden brown in spots. you can also put the pie under a broiler, but it won’t need longer than 30 seconds, or it will burn. chill until ready to serve.

note: the pie can be made eight hours ahead. keep it chilled.

courtesy of bon appetit.