Aug 20th, 2014
1 pound gnocchi
Coarse kosher salt and freshly ground black pepper
9 ounces (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
1 pint cherry or grape tomatoes, sliced in half lengthwise
a handful of basil, finely chopped
a generous sprinkle of grated parmesan
Heat a large pot of salted water to boiling; cook the gnocchi for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
Heat a 10-inch cast iron skillet over medium heat with a light drizzle of olive oil. Add the sausage and cook for 2 to 3 minutes, or until it begins to brown. Push the sausage into a pile at the edge of the skillet and turn the heat up to high. When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary. Cook for 1 to 2 minutes or until they are blistered, then gently fold in with the sausage. Cook for 2 more minutes, until both tomatoes and sausage are slightly browned. Gently fold in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
Remove the skillet from the heat and stir in the basil and parmesan. Season to taste with salt and pepper and serve immediately.
Aug 19th, 2014
1 1/2 cups all-purpose flour
1/2 cup almond peal
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
3/4 cup plain yogurt
Zest of 2 lemons, finely grated
1/4 cup lemon juice (about 1 lemon)
1 1/2 teaspoons almond extract
1/2 cup unsalted butter, melted
3 peaches, two diced and the other sliced
1/2 cup almond slices
Preheat oven to 400F and line muffin tins with baking cups.
In a large mixing bowl, whisk together flour, almond meal, sugar, salt, baking powder and baking soda. In a separate bowl, combine the eggs, yogurt, lemon zest, lemon juice, almond extract, and melted butter. Stir into the flour mixture just until the ingredients are incorporated. Let sit for 20-30 minutes before adding the diced peaches. Gently fold peaches into the batter.
Fill muffin cups two-thirds of the way with batter, then lay on a slice or two of peach and a few almond slices. Press down a little so they stay put. Bake for approximately 18-20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Aug 17th, 2014
1 1/3 cups stone-ground cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
3 ears corn, kernels cut from cobs (2 1/4 cups)
6 tablespoons unsalted butter, cut into 6 pieces
1 cup buttermilk
2 large eggs plus 1 large yolk
1/2 pint fresh blueberries
Preheat oven to 400F. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl.
Process corn kernels in blender until very smooth, about 2-3 minutes. Transfer puree to medium saucepan (you should have about 1 1/2 cups). Cook puree over medium heat, stirring constantly, until very thick and deep yellow and it measures 3/4 cup, 5 to 8 minutes.
Remove pan from heat. Add 5 tablespoons butter and whisk until melted and incorporated. Add buttermilk and whisk until incorporated. Add eggs and yolk and whisk until incorporated. Transfer corn mixture to bowl with cornmeal mixture and, using rubber spatula, fold together until just combined.
Place 1 tablespoon of butter to a 9-inch cake pan and place it in the oven until the butter melts, about 3 minutes. Scrape batter into pan and spread into even layer. Scatter blueberries over the top and gently press down (you should still be able to see them). Bake until top is golden brown and toothpick inserted in center comes out clean, 23 to 28 minutes. Let cool on wire rack for 5 minutes. Remove cornbread from pan and let cool for 20 minutes before cutting into squares and serving.
Aug 15th, 2014
2 parts Goslings Rum
1 part coconut rum
1 part pineapple juice
topped with ginger beers
lime slices, one to muddle and one to garnish
In a cocktail shaker filled with ice, muddle the line wedge. Add rums and pineapple juice and shake well. Pour into a highball glass and top with ginger beer. Serve with additional lime.
Aug 15th, 2014
1 sheet puff pastry, thawed
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
2 large heirloom tomato), cored and sliced 1/4-inch thick
1/2 teaspoon salt
4 ounces mozzarella cheese, shredded (about 1 cup shredded)
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons minced fresh basil
Preheat oven to 425F. Line a baking sheet with parchment paper.
Place the puff pastry in the center of the baking sheet and brush all over with the egg. Form a crust by folding over the edges about a ½ inch, then brush the edges with egg. Use a paring knife to cut the folded edges and corners.
Sprinkle evenly with the Parmesan cheese, then poke the dough all over with a fork, making sure to go the whole way through the dough. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack and let cool.
Meanwhile, place the tomato slices on a triple layer of paper towels. Sprinkle with the salt and let sit for 30 minutes. When ready, sprinkle most of the shredded mozzarella evenly over the bottom of the crust. Press any excess moisture out of the tomatoes with paper towels, then layer the tomato slices evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Sprinkle remaining little bit of the mozzarella on top. Bake until the crust is deep golden brown, 10 to 15 minutes.
Let cool on a wire rack for 5 minutes, then sprinkle with basil. Slide the tart onto a cutting board, slice into pieces and serve.