BBQ Burgers with an Italian wist

The creative condiments, gourmet toppers and zesty twists in the following burger recipes will satisfy every taste and budget. Impress your backyard guests with these mouth-watering barbecue burger creations and quench their thirst with this mint & peach lemonade.

Swordfish Burger with Avocado Spread, Tomato Topping and Lemon Mayonnaise (serves 4)

Swordfish Patty: 

1 1/2 pounds fresh swordfish steaks

2 tablespoons Dijon mustard

1 tablespoon honey

Juice of 1/2 lemon

3 tablespoons canola oil

A handful of flat leaf parsley, finely chopped

2 green onions, thinly sliced

Salt

Freshly ground black pepper

4 burger buns 

Rucola leaves

Trim fish of dark flesh and cut away the skin. Cut the fish into chunks and pat dry. Add fish cubes to food processor with the Dijon, honey, oil and lemon juice and pulse into a coarse grind. 

Transfer the fish mix to a bowl. Add the parsley, the green onions, salt and pepper. Mix fish to combine and form four large 1-inch thick patties. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)

For medium doneness grill burgers for 3 minutes on each side over medium high gas heat or a few inches above hot coals. 

Tomato topping:

2 medium tomatoes, seeded and small diced

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1 tablespoon capers

1 garlic clove minced

12 fresh oregano leaves

Combine the ingredients in a bowl and use to top the fish patty.

Avocado spread

3 ripe avocados, halved, seeded, peeled and cubed

Juice of 1 lemon

1/2 teaspoon kosher salt

1 tablespoon chopped dill

Combine the ingredients in a bowl and cover with plastic wrap until ready to spread on  the bottom bun of the burger.

Lemon Mayo

4 tablespoons of mayo

Zest of 1 lemon

Combine the ingredients in a bowl and keep in the refrigerator until ready to use

Directions:

To assemble burgers spread the avocado mix on bottom bun, top with grilled swordfish patty, add some tomato topping, rucola leaves and finish with the mayo lathered top bun. 

Pork Burger with Fennel Slaw and Roasted Pepper Tapenade (serves 4)

4 spicy italian sausages

1 cup jarred roasted red peppers, drained (or fresh, homemade if available)

1 tablespoon extra virgin olive oil

1/4 teaspoon of salt

4 sesame seed burger buns

Fennel Slaw

1 bulb fennel

Zest of 1/2 lemon

1/4 teaspoon of salt

1tablespoon chopped fresh dill (or fennel leaves)

2 teaspoon sugar

1/3 cup mayonnaise

2 tablespoon white vinegar (can be white wine, cider vinegar or plain white vinegar)

Remove casing from sausages and form into 4 patties approximately 1" thick. Refrigerate until ready to grill. 

Pulse the roasted red peppers with olive oil and salt in food processor until almost smooth. Set aside

For the fennel slaw: thinly slice the fennel and combine with lemon zest, salt, dill, sugar, mayo and white vinegar. Keep refrigerated until ready to use.

Grill patties about 5-6 minutes on each side over medium high gas heat or a few inches  above hot coals 

Slater the bottom bun with the roasted red pepper spread. Transfer the burgers to the bottom of the buns. Generously top each burger fennel slaw and top bun. Serve immediately.

Beef burger with crispy pancetta, grilled king mushroom, fontina and hot peperoncini ketchup  (serves 4).

1 1/2 pounds lean ground beef

Salt and freshly ground pepper

8 thin slices fontina cheese

4 soft crusty rolls

4 king mushrooms, thinly sliced.

4 thick slices of pancetta

4 curly leaf lettuce leaves 

8 tablespoon ketchup

4 tablespoon hot peperoncini under oil

Directions

Prepare the condiments: 

In a small bowl combine ketchup with peperoncini, set aside. 

Bake the pancetta between 2 cookie sheets at 400degree F for 10 minutes or until crispy, set aside. 

Brush mushrooms slices with a little olive oil, sprinkle with salt and grilled 2 minutes per side, set aside.

Sprinkle the ground beef evenly with 1/2 teaspoon salt and pepper in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. 

Preheat a grill to high. Season the patties with salt and pepper.  Grill about  3 to 5 minutes per side turning only once. Top each burger with 2 slices of fontina cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan or metal bowl to melt.

Top the bottom bun with lettuce. Serve the patties on the buns; top with pancetta, grilled mushroom and hot ketchup .

Classic grilled hot dogs! :)

Pizza Party! Pizza Dough, Pizza Margherita, Asparagus, Gorgonzola and Egg Pizza, Potato, Caramelized Onion and Black Olive and Mozarella Pizza

Making pizza at home is fun and delicious. It's all about the toppings and the possibilities are endless.  If you’re planning a pizza party, prepare all the toppings ahead of time and when your guests arrive include them in the fun by letting them create their own pizzas.

  

Making the pizza dough:

(makes 3 pizzas) 

1 package active dry yeast (2 1/4 teaspoon)

1 cup warm water

3 cups 00 flour OR all-purpose flour, plus more for dusting

1 teaspoons salt

Extra Virgin olive oil

Cornmeal for dusting

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast and warm water; stir gently to dissolve and let stand for 5 to 10 minutes. 

Turn the mixer on low and add 2 tablespoons of olive oil and the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated (about 4 minutes).When the dough starts to come together, increase the speed to medium. If the dough is too sticky, add flour (1 tablespoon at a time), if the dough isn't coming together add water (1 tablespoon at a time).  Once the dough has formed into a ball turn it out onto a lightly floured area and knead until it’s smooth. Form the dough into a ball and place in a large bowl that has been coated with olive oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume (I set mine over the dryer). 

Preheat oven with pizza stone on the bottom rack at 500 degrees F.

Once the dough has at least doubled in size turn it out onto a lightly floured counter and divide into 3 equal pieces. Cover and let rest for 10 minutes. Roll out 1 dough at a time, The dough will be fairly elastic, so you’ll have to stretch it out with your rolling pin.  To prevent the toppings from making the crust soggy, brush the top of the dough with a bit of additional olive oil. Top with ingredients and slide the pizza onto the hot stone in the oven and bake for 10 to 12 minutes, until the crust is golden. 

Pizza Margherita (Makes 1 pizza)

4 tablespoon strained tomato, preferably San Marzano  (passata)

pinch of salt

1/2 Mozzarella ball

fresh basil leaves

Extra virgin olive oil, for brushing on the pizza crust

If the tomato sauce is too watery,  drain the tomatoes in a strainer to remove excess liquid. Add a  generous pinch of salt to the tomato sauce. Sprinkle some cornmeal onto a pizza paddle (if you don’t have a pizza paddle use the backside of a baking sheet). Place a round of dough onto the pizza paddle or pan. Evenly spoon over tomato sauce and pieces of the mozzarella ball. Transfer the pizza to the preheated pizza stone in the oven by carefully sliding it off from the paddle or pan. Bake at 500 degree F. until topping is bubbly and crust is golden brown, about 8 to 10 minutes. Top with fresh basil leaves and enjoy. 

Asparagus, Gorgonzola and Egg Pizza (Makes 1 pizza)

10 roasted asparagus spears (sprinkle with salt and pepper, drizzle with olive oil and bake at 350 degree F for 10 minutes)

2 eggs, cracked into separate small bowls

1/4 cup gorgonzola mascarpone or  crumbled blue cheese

Brush the top of the dough with olive oil.  Place knobs of gorgonzola mascarpone. Add the asparagus spears over the cheese. Transfer the pizza to the preheated pizza stone in the oven then quickly but gently place each egg on the pizza. Bake at 500 degree F. until topping is bubbly and crust is golden brown and the egg is cooked, about 8 to 10 minutes.

Potato, Caramelized Onion and Black Olive and Mozarella Pizza (Makes 1 pizza)

Caramelized onions (3 large onions, peeled, sliced.  Drizzle 4 tablespoon of olive oil in a pan. Toss in the sliced onions and sprinkle with salt. Cook the onions over medium low heat, stirring occasionally for 30 to 45 minutes.  When they’re almost brown and have an intense, rich flavor, they’re caramelized. )

2 medium, waxy potatoes, peeled, cooked, and thinly sliced into rounds (In pot of boiling water, cook potatoes for 10 minutes or until almost tender but still firm. Slice thinly; set aside.)

6 Black sicilian olives, pitted and halved

1/2 cup grated mozzarella cheese

Brush the the dough with olive oil, top with the mozzarella followed by the caramelized onions, layer the sliced potatoes and gently brush them with olive oil, a place the olives on the pizza. Transfer the pizza to the preheated pizza stone and bake at 500 degree F. until potatoes and crust are golden brown, about 10 minutes.

Maple Syrup and Dijon marinated Herb-Crusted Rack of Lamb with Roasted Tomatoes

What says spring better then maple syrup? Spring lamb!  This maple syrup and dijon marinated lamb taste sweet and tangy and the fresh herb crust is a perfect match to the lamb’s rich flavour. 

Maple Syrup and Dijon marinated Herb-Crusted Rack of Lamb with Roasted Tomatoes

Serves 4

1 8-bone lamb rack, french-trimmed

1/4 cup maple syrup

1 tablespoon dijon mustard

1 tablespoon chopped oregano leaves

1 tablespoon chopped rosemary leaves

1 cup plain breadcrumbs

2 tablespoon olive oil

2 vine stems of cherry tomatoes

Salt and pepper

Marinate the lamb overnight with maple syrup and dijon. When ready to cook, let the lamb come to room temperature.Preheat oven to 400 degree F.  Brush the lamb with olive oil and season with salt and pepper. Heat a large non-stick pan over high heat and cook the lamb for 4 minutes on each side, just until browned and remove from heat. Place the fresh herbs in a bowl with bread crumbs and olive oil. Toss to combine. Press the lamb into the breadcrumbs and place on a baking tray. Place the tomato stems of the tray drizzle with olive oil and season with salt.  Roast for 15 minutes for rare or 20 minutes for medium. Let the rack of lamb rest for 5 minutes before serving. 

Rice Pastiera with home-made candied orange

Pastiera Napoletana is a classic Easter dessert, it’s most commonly made using cooked wheat. Here I propose a version made with arborio rice and home-made candied orange. This dessert can be made a few days before Easter to let the flavors intensify, it is traditionally made on Good Friday to be had as a dessert on Easter Sunday.  

Rice Pastiera with home-made candied orange

Ingredients for pastry:

1/2 cup unsalted cold butter

2 cups of flour (substitute with rice flour for a gluten free pastiera)

1 whole egg, plus one yolk

1 tsp vanilla essence

1/2 cup icing sugar

zest of 1/2 lemon

Ingredients for the filling:

2 cups cooked arborio rice 

1/2 lemon zest

1/2 orange zest

2 tbsp butter

1 cup milk

2 cups ricotta

2 whole eggs, plus two yolks

1 tsp vanilla

1 tsp orange blossom water

1 1/2 cup sugar

1 tsp cinnamon

1 candied orange* recipe below

Ingredients for the candied orange

1/2 cup water

1/2 cup sugar

segments of 1 orange cut in cubes, 1/4 of the orange peel cut into tiny cubes

To make the pastry:

Mix the flour and sugar together in a bowl. Chop the cold butter into small pieces and rub into the dry ingredients until it resembles breadcrumbs (you can also use a food processor). Add the egg and vanilla essence, lemon zest and knead until the mixture comes together. Wrap in plastic film and chill for a couple of hours. 

Filling:

Follow the directions on the package of arborio rice to make 2 cups of cooked rice. Let cool. When you are ready to make the filling heat the rice in a saucepan over medium heat with the butter, milk and lemon and orange zest. Bring it to a low boil for about ten minutes and stir occasionally. Place the mixture in large bowl, let cool and place in the refrigerator. 

In a separate bowl, beat the eggs with the ricotta, sugar, vanilla, cinnamon and orange blossom water. Place in refrigerator. It’s best to make the filling one day before and allow the flavors to marry overnight in the refrigerator.

Candied Oranges

Bring water and sugar to boil in a skillet, stirring until the sugar dissolves. Add cubed orange and peel to skillet. Reduce the heat to medium-low and barely simmer for about 40 minutes, turning occasionally. Allow the orange to cool in the syrup. Using a slotted spoon place the candied orange or a parchment paper until ready to use.

Roll out about two thirds of the pastry and place in a greased 11 inch springform pan or a deep tart pan with removable bottom. Gently cut off the extra pastry around the edges and add to the remaining pastry, roll out the rest of the pastry and with a crimper pastry wheel cut long strips about 1 1/2 inch wide.

Fold the rice mixture with the ricotta mixture and add the candied oranges. Fill the pastry lined spirngform pan. Gently place the lattice strips to the edge of the pastry in a criss-cross. Brush the lattice gently with some egg to make it shiny.

Bake in a pre-heated oven at 395 degree F. for about 60 minutes or until the top is golden brown. The house will be filled with a beautiful aroma of orange blossom.

Allow to cool completely before removing from pan, it’s best to serve it one day after. The Pastiera can be stored in the fridge for 4-5 days

Artichoke and Mascarpone Ravioli with Brown Butter and Sage Sauce

When preparing a big meal for family or friends it’s great to have time-saving short cuts. For this recipe I use won ton wrappers to replace fresh pasta and frozen artichoke hearts. The pre-cut noodle squares were just the size I needed and the artichoke hearts, once thawed, were ready to use which saved me hours of work. It’s easy, fast and delicious. 

Artichoke and Mascarpone Ravioli with Brown Butter and Sage Sauce

Serves 4 to 6

Ravioli
1/2 box frozen won ton wrappers, thawed
1 egg, beaten
1 box or bag frozen artichoke hearts or bottoms, thawed and patted dry
1/2 cup mascarpone
zest of 1/2 lemon
1/4 cup freshly grated Parmigiano
Salt and peppers to taste

Sauce
4 tablespoons butter
8 sage leaves
1/2 cup freshly grated Parmigiano


To make filling, pulse the thawed artichoke in a food processor until finely chopped but not puréed. In a bowl combine chopped artichoke with mascarpone, lemon zest, Parmigiano, salt and pepper.

Put about 1 packed teaspoon filling onto won ton sheet. Brush egg along the sides of both sheets. Put second dough strip on top of first and gently press edges to seal. Transfer ravioli to a lightly oiled baking sheet. Repeat with remaining dough and filling. Keep ravioli covered with a clean dishtowel until ready to cook.

Bring a large wide pot of salted water to a low boil. In the meantime melt butter in a 14-inch saute pan and continue cooking until it’s golden brown. Add sage leaves and remove from heat.
Boil ravioli in small batches until tender, about 3 minutes. Using a slotted spoon, transfer ravioli to the pan with the brown butter sauce and toss on medium heat to combine.  Serve immediately with freshly grated Parmigiano.

Espresso Chocolate Mousse

With Valentine's day around the corner, I decided to dedicate 4 posts to feature Chocolate recipes designed to serve two lovers! These recipes are easy to make and decadent enough to satisfy any chocolate craving! 

Espresso Chocolate Mousse

1 cup bittersweet chocolate. finely chopped

3 tbsp water

2 tbsp of espresso or your favorite liqueur, or just water

4 large eggs, at room temperature, separated

Pinch of salt

Combine the chocolate, water and espresso in a heatproof bowl set over a saucepan of simmering water. Heat until the chocolate is almost completely melted, stirring occasionally. Remove from heat and stir until the mixture is smooth. Set aside and let cool. 

In a clean, dry bowl place egg whites and a pinch of salt and whip on medium-high speed until stiff peaks form. They should be thick and smooth.

Stir the egg yolks into the cooled chocolate mixture. Add half of the whipped egg whites to the chocolate and fold gently. Fold in the remaining egg whites with a spatula just until there are no white streaks left.

Portion the mixture into 2 serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Serve with freshly whipped cream.

Enjoy!

Chocolate Chunk Cookie with Vanilla Ice cream and Salted Caramel

Chocolate Chunk Cookie with Vanilla Ice cream and Salted Caramel 


3/4 cup unsalted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup dark chocolate, cut or broken into chunks

Salted Caramel Sauce

1 1/4 cup brown sugar

1/3 cup water

1/2 cup salted butter

3/4 cup 35% cream

Preheat oven to 350F.

Cream butter and both sugars until smooth. Add egg and vanilla and blend in.

In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add to butter mixture and mix until just blended. Fold in chunks of chocolate.

Butter a small skillet and press in about 1 inch of cookie dough to cover the base of the pan (wrap the remaining cookie dough in plastic wrap and keep in the freezer for fresh baked cookies anytime). Place the skillet on a baking sheet before placing in the oven. Bake until just golden brown around the edges, between 15- 20 minutes. While the cookie is cooling make the caramel sauce.

In a heavy saucepan over low heat, combine sugar and water. Cook until sugar is dissolved. Add the butter, let it come to a boil and cook until it reaches a golden caramel color. Remove from heat and add cream, whisk to combine and put back on stove on low heat. Let it cook on low for about 25 minutes until it reaches a cream

Heart Shaped Nutella Cookie Sandwich

Chocolate Desserts for Two  ♥♥ 

 ♥ Nutella Cookie Sandwich ♥ 

1 cup Nutella + 1/2 cup for spreading

1 egg

1 cup all-purpose flour, sifted

1/2 cup sugar

1/2 cup hazelnuts toasted and chopped

Preheat to 350F

With a spatula combine sugar, Nutella, egg, and flour. 

Place the dough between two piece of parchment paper (cut the paper the size of your baking sheet).

Roll out the dough over the paper to about 1/4“ thick.  Remove and discard the top piece of parchment paper and place the rest on a baking sheet.  With a heart -shaped cookie cutter press into the dough leaving about 1 cm between each cookie. Remove the excess dough between the cookies. Bake until the edges look done and the middle is just starting to look finished about 5-8min. Allow to cool on cookie sheet. 

Spread Nutella on the inside of a cookie and top with another cookie. Press the edges of the cookie sandwich in the chopped hazelnut. 

Dark Chocolate and Raspberry Brownie Tart

Dark chocolate and raspberry brownie tart

1/2 cup dark chocolate 70%, chopped

2 tbsp butter

1/4 cup brown sugar

2 tbsp 35% cream

1 large egg

2 tbsp all purpose flour

1/2 cup raspberries

Preheat oven at 300F. Place the chocolate, butter, sugar and cream in a medium saucepan over low heat and stir until melted and smooth. Place the eggs and flour in a bowl and whisk until well combined. Whisk in the chocolate mixture until combined. Pour into lightly greased round cake tins lined with non-stick baking paper and top with the raspberries. Bake for 35 minutes or until cooked when tested with a skewer. 

Panna Cotta with Pomegranate Jelly

This eye-catching Panna Cotta with Pomegranate Jelly is very easy to make and can be made a day or two before your event. I was completely inspired by fellow blogger Grace on La Mia Vita Dolce for the recipe. She made a coconut version, which I modified to vanilla.

Makes 12 to 15 shot glass servings

Ingredients:

1 1/2 cups milk + 1/4 cup

2 cups heavy cream

3/4 cups sugar

4 teaspoons unflavored gelatin

1/2 vanilla bean, split and seeds scraped

Place the gelatin in bowl and add 1/4 cup milk, stir to combine and set aside for 5 minutes. Pour milk mixture into a saucepan and stir over medium heat just until the gelatin dissolves about 5 minutes. Do not let the liquid reach a boil.

Add 1/2 cup milk, cream, sugar, vanilla bean and seeds and cook on medium heat for 7 minutes. Remove from heat and let sit for 10 minutes. Pass the mixture through a fine mesh sieve into a measuring cup with a pour spout. 

For the tilted effect, place the shot glasses at an angle in an egg carton.  Carefully pour the panna cotta into tall shot glasses, filling 3/4 of the glass. Chill in refrigerator for 4 hours.  

Pomegranate Jelly

3 teaspoons unflavored powdered gelatin

1/3 cup (80 ml) cold water

2 cups Pomegranate Juice 

1/2 cup granulated white sugar, or to taste

Sprinkle the gelatin over 1/3 cup of cold water. Let this mixture sit for about five to ten minutes. Meanwhile, in a saucepan, heat the pomegranate juice and sugar on medium-high heat, stirring constantly to dissolve the sugar. Do not let boil. Stir the softened gelatin into the hot juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved. Remove from heat and let cool for about 10 minutes. Remove the panna cotta from egg carton and place on non-slip flat surface.  Pour equal amounts of the pomegranate jelly over the panna cotta and refrigerate about 2 - 4 hours or until set. Top with pomegranate seeds when ready to serve.

Crostini three ways

To make crostini: Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet, brush each slice with a little olive oil. Toast in oven until golden, turning once, about 9 minutes. Cool. 

Pear and Gorgonzola Crostini

This classic flavor combination will start a party in your mouth! The rich buttery flavor of the Gorgonzola with the sweet crunch of the pears and the smooth velvety honey makes this crostino a crowd favorite.

Servings: about 12 crostini

1 baguette, sliced 1/2 inch at an angle

1 Bartlett pear, halved, cored and thinly sliced

1 piece of Gorgonzola cheese (about 150gr) , sliced into 12 pieces

3 Tbsp honey

Layer each crostino with a slice of Gorgonzola cheese then add two slices of pear and drizzle the tops with honey before serving.


Sweet Pea, Pine nut and Speck Crostini

Sweet, nutty and smokey. This crostini has a few preparation steps like toasting the pine-nuts and making the crispy speck, but the extra effort will be appreciated by your taste buds. 

Servings: about 12 crostini

1 baguette, sliced 1/2 inch at an angle

1 package frozen peas, thawed (454 gr)

1 garlic clove, minced

1/2 cup pine-nuts, toasted 

1/2 cup Parmigiano, grated

1 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/3 cup extra virgin olive oil

4 slices speck

Heat a large skillet to medium heat, add pine nuts. Stir the nuts continuously. As the nuts start turning brown, remove them from heat and transfer immediately into a dish. Let cool.

Preheat oven at 350 degree F. Place slices of speck on an aluminum foil-lined baking sheet.  Bake for about 10 minutes, remove from oven. Let cool and then brake into pieces.

In the food processor pulse together the peas, garlic, toasted pine nuts, Parmigiano, salt and pepper. While you are pulsing slowly pour the olive oil until well combined, about 1 minute. 

Top each crostino with 1 Tbsp of pea pesto and garnish with pieces of speck.

Mushroom and Goat Cheese Crostini

The garlic sauteed mushrooms and the tangy goat cheese flavor work together perfectly on the crispy baguette. 

Servings: about 12 crostini

1 baguette, sliced at an angle in 1/2 inch
2 Tbsp extra virgin olive oil + more for drizzling
2 cloves garlic, minced
8 cups thinly sliced mixed mushrooms  1-1/2 lb (750 g) (I used king and brown button mushrooms, but feel free to use whatever is available: oyster, shiitake, chanterelles) 

1 tsp fresh thyme
Kosher salt
Freshly ground black pepper
1 cup crumbled soft goat cheese

In large skillet heat oil over medium- high heat. Add sliced mushrooms; sauté until the mushrooms are golden and the liquid has evaporated, about 7 minutes. Add minced garlic; sauté 1 minute. Add fresh thyme, salt and pepper. Remove from heat.

Top each crostino with 1 Tbsp  mushroom mixture and crumble some goat cheese over the mushrooms, drizzle with olive oil just before serving. Serve warm or at room temperature

Mussel Saffron Risotto

Flavored with saffron and white wine, this mussel risotto is perfect for a special occasion. 

Makes 10-12 canapé servings 

2 1/2 cups water 

1 cup fish broth

1/2 cup dry white wine

1 1/2 pounds mussels, scrubbed.  Use a brush to scrub mussels under running water. Discard mussels with broken shells or any whose shells remain open after you tap them lightly. Scrape away their beards (black fibrous string) with a knife . 

1/4 tsp saffron threads

1 1/2 tsp extra-virgin olive oil

1 Tbsp butter

1 onion, onion, minced

1 clove garlic, minced

1 cups arborio rice

2 tablespoons chopped fresh parsley

Salt to taste

Freshly ground pepper to taste

Bring water and wine to a boil in a large pot over high heat. Add mussels and steam until the shells open, 2 to 3 minutes. Pick out the mussels, discard any that have not opened and reserve the broth. Shell the mussels, set aside. Strain the broth through a filter-lined sieve into a small saucepan. Add fish broth (or water), salt, saffron and keep on back burner at a simmer.

Heat oil and butter in a large saucepan or deep skillet over medium heat. Add onion and garlic and sauté until golden, 3 to 4 minutes. Add rice and stir well to coat.  Add your first ladle of hot stock and a nice pinch of salt. Turn down the heat to a simmer and keep stirring until the liquid is absorbed by the rice. Keep adding 1/2 cup of stock at a time, allowing the liquid to be absorbed between each addition, stirring constantly. After about 18 minutes, test the rice. It should be soft but with a slight bite. Carefully stir in the shelled mussels (reserve 10 to 12 to use to top your dishes when plating) and parsley and season with more salt (if needed) and pepper.  Carefully plate risotto in individual dishes and top with mussel. Serve warm

Fennel, Mandarine and Pomegranate Salad

Lighten any meal with this fresh, festive and colorful Fennel, Mandarine and Pomegranate Salad.

Makes 8 to 12 canapé serving

1 large fennel bulb, trimmed and thinly sliced (reserve some fennel leaves)
3 mandarine oranges, supremes.
1 seeded pomegranate (the trick here is to de-seed it in a bowl of water - the seeds will sink to the bottom and your hands won’t get stained)
1/4 cup olive oil
3 Tbsp juice from mandarins
Salt and pepper

Start by making the mandarine supreme. Using a sharp pairing knife cut off the ends, then remove skin in strips working from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit. Set the supremes aside. Squeeze what is left of the mandarine over a strainer and reserve juice. Whisk 3 Tbsp of mandarine juice with olive oil and salt.

Assemble your salads by layering fennel slices, topping with mandarin supremes and pomegranate seeds. Drizzle the vinaigrette and top with fennel leaves.

Holiday Food Gifts: Cookie Mix in Jar

Tis the season to give! Turn your kitchen into Santa's workshop and give the gift of Holiday baking.  My next four posts are dedicated to Holiday Food Gifts! Falalalala lala lala!

This thoughtful gift is a great way of sharing your best cookie recipe with a loved one and it can be created in a few minutes, which makes it a great last minute gift idea. Simply layer the dry ingredients of this holiday cookie recipe in a jar and attach the directions.

Cookie Mix in Jar
Pistachio, Cranberry, Chocolate Chunk Oatmeal Cookie Mix

Pour the dry ingredients in the jar in the following order:
2 1/4 cup all-purpose flour
1 tsp baking soda
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup rolled oats
1/2 cup dried cranberries
1 cup pistachio, shelled
1 cup semi-sweet chocolate chunks


Attach these directions to the jar:
Empty contents of jar in a large bowl. In a separate bowl combine 1 cup softened unsalted butter, 2 eggs and 2 Tbsp vanilla extract. Beat until creamy. Fold in dry mixture until well combined. Drop by tablespoon onto ungreased cookie sheet and bake in a preheated 375 degree F oven for 10 to 12 minutes. Makes 4 dozens.

Decorate with a ribbon and bow and tie a measuring spoon or cookie cutter to the jar.

Holiday Food Gifts: Chocolate and Hazelnuts Mini Panettoni

If you’ve never attempted to make Panettone, I suggest you team up with a friend as it’s a daylong process. This was my first attempt and it turned out better than I could have hoped considering the fact that I modified three recipes to create something to call my own. For guidance and inspirations I turned to many sources: First I opened my Giorgio Locatelli cookbook to find that, although he dedicates two full pages to romanticize the art of Panettone making, he fails to offer a recipe. This made me hesitate. If a Michelin Star Chef leaves the Panettone making to the pros, why should I even attempt it? After looking through many recipes online and watching a few Panettone making videos my fear was gone and I was excited to get started. I decided not to try to recreated the classic Panettone but opted to make one with my favorite ingredients: chocolate and hazelnuts.

Chocolate and Hazelnuts Mini Panettoni

1/3 cup warm water
2 envelopes of active dry yeast (1 tablespoon in each envelope)
4 cups all purpose flour, plus more for dusting
1/2 cup warm milk
2/3 cup granulated sugar
4 large whole eggs
2 large egg yolks
1/4 tsp salt
1 tsp pure vanilla extract
3/4 cup cold unsalted butter, plus more for brushing over pannetone
1 cup roasted hazelnuts, chopped in halves
1 cup semi-sweet chocolate chips
Freshly grated zest of 2 oranges
12 mini paper panettoni molds

SPONGE: With a fork dissolve 1 envelope of yeast in 1/3 cup warm water in a bowl. Then let stand until foamy, 5 to 10 minutes. Add 1/2 cup flour and stir to make a very loose dough. Cover bowl with plastic wrap. Let stand in a warm place until doubled in bulk, about 30 minutes.

MILK MIXTURE: In another bowl, pour warm milk and sprinkle with remaining envelope of yeast. Stir with a fork until yeast has dissolved, then let stand  5 to 10 minutes.

EGG MIXTURE: Meanwhile, whisk together sugar, whole eggs, 2 egg yolks, salt, and vanilla. Whisk in MILK MIXTURE.

In a large bowl, beat butter and remaining 3 1/2 cups flour with a mixer on medium speed until mixture is crumbly. Reduce speed to low, and gradually add EGG MIXTURE. Raise speed to medium, and beat until smooth.
Add SPONGE, and beat on medium-high speed until dough is elastic and long strands form when it's stretched, about 5 minutes (It will still be very sticky). Stir in orange zest, hazelnuts and chocolate chips. Transfer to a buttered bowl, and cover with buttered plastic wrap. Let dough stand in a warm place until doubled in bulk, about 2 hours.

Preheat oven to 400 degrees, with rack in lower third. Turn dough out onto a floured surface, and divide into 12 portions. Knead a few times, and shape into balls. Drop each ball into a paper panettone mold, transfer to a rimmed baking sheet, and loosely cover with buttered plastic wrap. Let rise in a warm place until dough reaches edge of mold, 30 to 45 minutes.

Melt 2 Tbsp butter. Cut an X in the top of each ball with a sharp knife and brush tops with butter.

Bake 10 minutes at 400 degrees F. Reduce heat to 350 degrees F, and bake until tops are golden brown and rise above rims of molds, about 15 minutes. Transfer panettoni to a cooling rack. Enjoy at room temperature. Be sure that the breads have cooled completely before wrapping them, they can be stored for a couple of days.

To give the panettone as a gift, tie a red ribbon around it and make a bow. I gave mine away in Christmas paper bags. They can also be presented in a box or wrapped with clear cellophane.

Holiday Food Gifts: Christmas Bark Three Ways

This no-bake sweet treat is fun and easy to make. Get the kids involved and let them smash the candy canes or the nuts. Here I propose a bark divided in three sections. Be as creative as you wish with the toppings: nuts, dried fruit, candy, marshmallows...the possibilities are endless.

Christmas Bark

Christmas Bark Three Ways

1 lb (454 g) white chocolate

1 lb (454 g) dark chocolate (semi-sweet)

1 cup pistachio

1 cup dried cranberry

1 cup broken peppermints or candy cane

1 cup hershey kisses candy cane flavor.  

Line a 12- x 9- inch (30 x 23 cm) baking sheet with wax paper and set aside.

In a bowl over saucepan of hot (not boiling) water, melt the dark chocolate, stirring occasionally until smooth. 

With an offset spatula, spread the melted dark chocolate in an even layer on a wax paper-lined baking sheet. Place the pan in the refrigerator to harden about 30- 45 minutes. In the meantime prep the toppings: break you candy canes or peppermints by placing them in a sealable plastic bag and hitting them with a rolling pin or a  meat tenderizer on the flat side.  Shell and chop the pistachios.  Unwrap the hershey kisses. 

Melt the white chocolate over a double boiler until smooth. Spread on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on 1/3 of the pan, the pistachio and cranberry on the next 1/3 of the pan and finally arrange the hershey kisses on the last part. Gently press all the toppings into the chocolate. 

Refrigerate until complete hard and set, at least 2 hours.

Break into pieces using your hands. Place pieces of bark in a food safe tissue paper-lined box and wrap with christmas themed paper.