healthy Archives

Sweet Paul Eat & Make: Charming Recipes + Kitchen Crafts You Will Love by Paul Lowe

Posted on: June 20th, 2015 by Ellen Swandiak

Hobnob gets their hands on Paul Lowe’s cookbook/craftsbook Sweet Paul Eat and Make and finds lots to admire. Especially a quick and easy recipe for bruschetta that looks like a party on a plate.

Raised in Oslo, Norway by his great-aunt Auntie Gunnvor and grandmother Mormor, Paul Lowe, otherwise known as Sweet Paul, wasn’t your average child. Obsessed with cooking, crafting, and decorating since he was a wee one, Paul’s bewitching sense of whimsy and fun has stayed with him through his successful career as a food and craft stylist and has certainly made his blog, magazine, and now book, irresistible to millions.

MORE THAN JUST A COOKBOOK

Part cookbook, part craftbook, Sweet Paul Eat & Make bursts with sheer joy and love of life. With handwritten typography and bright watercolors splashed across its pages, it’s hard not to be taken in by its simple yet stylish recipes and projects. You’ll very quickly find yourself imagining inviting your own friends over for easy entertaining recipes like Bruschetta with Peas Pancetta and Ricotta, Fish Tacos with Salsa and Red Cabbage, and Lemon Tarts with Almond Crust.

Paul has adopted his grandmother’s motto “perfection is boring,” which imbues his work with an easy, breezy simplicity while remaining impressive and chic. Sweet Paul, full of lovable charm and affection for all that surrounds him, makes you feel like you can conjure this domestic magic too—and with this book, now you can. Please enjoy this recipe from the book next time you have guests over. Especially in Spring, when you can get fresh peas.

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recipe

BRUSCHETTA WITH PEAS, PANCETTA & RICOTTA

I love making bruschetta and often try out new topping combinations on my partner and guests. Other possibilities are prosciutto and figs; blue cheese and nuts; cream cheese and roasted vegetables; and, for dessert, Nutella with baked strawberries.

Serves 4

4 oz pancetta, cubed
1/2 CUP peas, fresh or frozen, thawed
Salt
1/2 CUP whole-milk ricotta
12 baguette slices, toasted
Fresh basil leaves (torn if large)
About 2 TB extra-virgin olive oil
Freshly ground pepper

[1] Heat a skillet over medium heat and cook the pancetta until golden, about 4 minutes. Drain on paper towels. Set aside.
[2] Have ready a bowl of ice water. In a small saucepan, cook the fresh peas in boiling salted water for 2 minutes, then dunk them into the ice water. Drain on paper towels. (If using frozen peas, cook for 30 seconds, rinse under cold water, and drain on paper towels.)
[3] Spread a layer of ricotta on the baguette slices and top evenly with the pancetta, peas, and basil.
[4] Drizzle with a little olive oil, sprinkle with some salt and pepper, and serve.

Elegant Rainbow Party Food: Sushi at Home + Edible Spoons

Posted on: June 20th, 2015 by Ellen Swandiak

Here are a couple of party-worthy ingredients that will be sure to impress your guests. In keeping with Hobnob’s theme for menu in the colors of the rainbow, see edible taco shells/spoons in surprising colors, plus a sushi-grade tuna.

When I started to develop the idea of turning the colors of the rainbow into a lively party spread I knew I had to find quality natural ingredients to make it happen healthfully. I love the idea of introducing pops of color to a party in a totally natural way—which includes fresh flowers, fruits and vegetables that are inherently colorful. In addition to that, here are some fun and delicious items that will help take your party to new technicolor heights.

[1] Foodie Spoon

Made with nutritious, all-natural ingredients (no artificial food coloring in sight!), Foodie Spoon’s edible vessels are a novel and delicious way to present your cocktail bites—plus add a mighty pop of both color and flavor.

For the rainbow party, HOBNOB used Foodie Spoon’s bright Green Veggie Mini Taco Shells in our chicken tacos and flaming orange Chili Pepper & Lime Edible Spoons to create a one-bite sensation with a cube of pork and mango nectarine salsa.

If you are looking for other colors in the spectrum, there’s much more! Go for the vibrant Red Tomato Mini Taco Shells or the deep purple-hued Blue Corn Edible Spoons. There are whole grain and gluten-free options to boot. Serve your edible vessels within 14 days, freeze extras for up to 6 months. And the best part? No plastic waste! foodiespoon.com

[2] Sushi at Home Yellowfin Tuna

[This product was available at Whole Foods Market, look for something similar] The most intimidating part about making sushi at home is finding high quality fish to give you the confidence to serve it raw. Here’s how to get that confidence. Try the fish from Sushi at home. Upon catching the fish, tuna from Sushi At Home are “superfrozen.” This means they are chilled to an ultra-low temperature (-76ºF), at its “eutectic point” so that natural decay is stopped in its tracks.

This highly technical freezing process is actually similar to a method used in the medical field to preserve blood at blood banks. Your tuna, super frozen within hours of being caught and gutted, is essentially frozen in time, making your at-home sushi as fresh as can be. Serve raw fish in small portions throughout the night to keep your offering fresh. I found this product in the freezer section at Whole Foods, next to the fresh fish counter in NYC’s 14th street location. See the recipe for Tuna Poke on Red Tortilla Chips in this party’s menu. The tuna requires a short time defrosting in a water bath before being able to use. sushiathome.co

The Ultimate Guide to Serving Oysters at Your Party

Posted on: June 16th, 2015 by Ellen Swandiak

Here’s a triple strategy into the art of serving oysters at your party. The whole thought might seem intimidating, but, rest assured, I found a sure-fire method for shucking and a spot to order oysters in bulk, and if that doesn’t convince you, a service that takes care of everything.

You may have noticed an abundance of Happy-Hour Oyster-ing in NYC and beyond—and I am such a fan. However, setting an oyster station at your home gathering might be extremely intimidating. Let HOBNOB give you the know how for setting up a delightfully-fresh raw bar at your party. It’s not as difficult as it may seem.

You could say oyster-mania (for me) was ignited on a weekend trip to Montreal where I had the pleasure of meeting Daniel Notkin, who accompanied the dozen oysters my friend Bob and I ordered. This guy went above and beyond, singing the praises of each species. His knowledge was astounding, and personality quite charming, and thus we dubbed him the Oyster Meister. I couldn’t think of a better person to get shucking tips from, read on.

[1] The Secrets to Shucking Like a Pro from Daniel Notkin

When I interviewed Daniel Notkin, he did not hold back on his oyster passions, history, and expertise. I’ll let you hear it in his words:

Ah, the lovely oyster! Jonathan Swift said it was a brave man that once ate an oyster but I profess it was an even braver one that tried to open one. While our ancestors and many of our other vertebrate and invertebrate cousins each have their own methods of cracking and otherwise detaching the lovely meat from the oyster shell, we—our species—have spent the better part of 2000 years mastering the tools to do so

For starters, know your oyster terminology.

Cup. The “bottom” or more curved part of the oyster shell. The oyster nestles in the cup while the top shell—the lid—covers the oyster’s top half.

◊ Choose your tool: The first, and most important part in opening an oyster shell is, as stated—your tool. Get a good oyster knife. Though any knife will do, choose one that feels good in your hand, and with a good “blade.” I say blade but the knife itself does not need to be too sharp. A good point is more important.

The “point,” you say! But won’t this point go through my hand? Alas, it’s possible. Many if not all who have handled an oyster have felt the pain of the oyster, both literally and more “pointedly”. The second most important thing when opening an oyster is to cover your hand.

◊ Protect your hand: Position a small towel on the table. Place the oyster in the middle with the hinge facing the hand with oyster knife. Fold the towel over the oyster. Place your hand on top of the oyster, holding it in place, then fold the towel back over your hand.

◊ Find the sweet spot: Now, take your oyster knife and, at a 45º angle, insert it into a spot 1/10-inch from the hinge on the side closest to you. Rock your knife a-quarter-turn-and-back with pressure, to wedge into the “sweet spot” of the oyster. If you get it right, that knife will be wedged in.

◊ Pop oyster open: Roll your wrist and “pop” the shell open (which you will hear). Hold the oyster open with your index finger and ride the ridge of the farthest side of the oyster shell to sever the top adductor mussel. Scrape the adductor from the top of the shell (as if scraping old paint). Once accomplished, the “lid” should fall away.

Turn the oyster towards you, and with your knife at 45º, in one dipping motion, run along the bottom of the shell, away from you. This will sever the “cup” from the oyster.

◊ inspect: Check for grit, make sure the oyster is presentable. Serve on ice. —by Daniel Notkin, notkins.com

[2] A&B American Style’s Pepper Sauce

Place this sauce adjacent to the oyster serving area to accomodate those who demand a lovely spiciness with their slurping. Made with Red Fresno chili peppers, A&B American Style’s Pepper Sauce, made in small batches—sans sugar—will add an extra kick to oysters, and most other dishes, animal, vegetable or mineral—even cocktails, especially of the Bloody Mary variety. Feel free to sprinkle it on burgers or barbecued meats for a taste profile no one will confuse with oh-so traditional mesquite. Check out their entire line of hot sauces, you may want to offer more than one. $12 abamerican.com

[3] Island Creek Oysters

From humble beginnings, Island Creek Oysters sells over 100,000 oysters a week. Top restaurants, French Laundry, Next, and even the White House have sampled the goods.

What are the best picks for parties? The 100-count bag should have you covered. Cool fact: the bag they come in is the same one the oysters come out of the water in. How fresh is that? $150.

Too many? Get 3 dozen oysters in the Damn Yankee Sampler, with some of the best bivalves from New England: Flavor profile: Island Creeks have a mossy, buttery flavor of seaweed, Spring Creeks are delicate and mild, and Peter Points have a salty, grassy flavor with a hint of sweetness. $84. shop.islandcreekoysters.com

[4] Brooklyn Oyster Party

Shucking not for you? Have the gang at Brooklyn Oyster Party do it for you. They provide the freshest east coast oysters (mostly), and shuck at blinding speeds. They will set up a complete raw bar station with all the accoutrements and take care of cleanup, leaving no trace. All you have to do is make your oyster selection and customize your mignonette. Includes 1 to 2 shuckers for 3 hours, starting at 200 oysters for $700 brooklynoysterparty.com

Gregory Gourdet: Life After Top Chef and Keeping It Healthy

Posted on: June 9th, 2015 by Ellen Swandiak

Top Chef contestant Gregory Gourdet shares a recipe for a super-healthy and beautiful salad with shaved collard greens in a spicy Asian dressing.

Fans of Top Chef know Gregory Gourdet as an animated and passionate, high-energy chef who wowed the judges with his tasty combinations. I know him from his days at Jean Georges in NYC, before he took off to find calmer pastures and a more healthful lifestyle in Portland, OR. I asked Greg to contribute a recipe to my party plan for hosting a rainbow-colored gay pride party. His suggestion for this salad could easily qualify in the Green section on your buffet.

His career has really taken off at Departure, a slick, ultra-designed restaurant amidst the rugged climes of Portland, perched atop the luxurious Nines Hotel.

Gourdet can really take advantage of the best the Pacific Northwest has to offer and transform these goodies into gorgeous, healthy Asian cuisine. Perhaps his study of medicine and wildlife influenced his leanings towards fresh ingredients and long-distance running. Gourdet shares his recipe for Shaved Collard Greens, Carrots, Red Cabbage, & Spicy Peanut Dressing, which has its own array of rainbow ingredients. This chef remains Number One in my book! Follow his adventures on Twitter and Facebook.
departureportland.com

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recipe

Shaved Collard Greens, Carrots, Red Cabbage, & Spicy Peanut Dressing

FOR THE PEANUT DRESSING

2 Thai chilis, de-stemmed
1/2 CUP cashews
1 1/2 CUPS peanuts, toasted
2-inch piece ginger, peeled, sliced crosswise
1 CUP coconut milk
1 small clove garlic
1 TB salt
2 TB maple syrup
1 1/2 CUPS rice wine vinegar
zest of 2 limes
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Combine all ingredients in a blender and puree until very smooth. This dressing is thick and creamy.

FOR THE SALAD

1 bunch collard greens, washed, stemmed, rolled into a cigar and sliced 1/4-inch thick
2 CUPS red cabbage, sliced
1/8 CUP red onion, thinly sliced
1 CUP red cabbage, julienne
2 kaffir lime leaves, destemmed, julienned
sea salt
olive oil
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Combine all vegetables and herbs in a bowl. Season with sea salt and gently toss in some dressing and a few drops of olive oil.

For the garnish

crushed, toasted peanuts
mint leaves
cilantro leaves
sunflower sprouts
sliced scallions
toasted coconut
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Garnish with your choice of these toppings, or all of them.

Hot or Cold Soup: Asparagus & Potato with Toasted Pepitas

Posted on: June 1st, 2015 by Ellen Swandiak

I like the idea of serving soup at a party. You can set out cups and allow guests to serve themselves, whenever they get the urge to nibble. We created this recipe to work in our rainbow of foods party menu: A YELLOW-GREEN dish, which makes a cool color statement in between your yellow and green slots. This soup can be slurped either hot or cold.See the other six recipes in our party theme: a rainbow menu.

Some other yellow green foods to consider: zucchini, celery, granny smith apples, limes, lima beans, kiwis, pears, gooseberries, and wax peppers. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 10 SMALL CUPS

START THE SOUP

2 TB EV olive oil
1 onion, minced
5 sage leaves, minced
2 cloves garlic, minced
1 tsp salt
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In a large pot, heat oil, add onion and sage. Saute 5 min. Add the garlic and cook another min.

ADD THE VEGGIES

2 LB asparagus, woody ends trimmed, chopped
2 CUPS russet potatoes, peeled, chopped
—
4 CUPS chicken broth
—
Add the asparagus and potatoes. Cook 3 min. Add the chicken broth. Cook about 20 min, until the potatoes are soft. Allow to cool. Puree in batches.

MAKE IT CREAMY

pureed soup
1/2 pint heavy cream
1 CUP pepitas and pistachios, toasted, for garnish
—
Stir ingredients together. Pour soup into small cups, garnish with toasted pepitas.

Raw Party Dip: Zucchini and Cauliflower Curry

Posted on: June 1st, 2015 by Ellen Swandiak

In order to get an intense yellow coloring on this raw party dip we relied on a mix of curry spices, which includes turmeric. This refreshing dish that stars as the color YELLOW is part of the six colors that we used in our party theme for create a buffet in a colorful rainbow menu.

Tip: Make sure to remove all the water from the zucchini, so your mix will be dry enough to eat without messy drips. Best to prepare day of the party.

Rainbow Shortcut for the color Yellow: Order a curry dish (one with lots of turmeric, and very yellow) from your favorite Indian restaurant, chop into small bites, mix with rice and set out in small cups.

Other yellow foods to consider: mango, curried rice, yellow bell peppers, plantains, yellow squash, lemons, pineapples, yellow soups. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES ABOUT 1 QUART

GET OUT THE FOOD PROCESSOR… MAKE THE CURRY

2 oranges, peeled, separated into quarters
2 carrots, peeled, cut into chunks
1 yellow tomato
1 avocado
1/4 CUP basil
1/2 TB turmeric
1/2 TB curry powder
1/8 tsp cayenne
1/2 tsp salt
—
Process ingredients together till fully combined.

MAKE THE DIP

3 large zucchinis, grated in food processor
salt
—
1/2 head cauliflower, grated in food processor
1/8 CUP sesame seeds, toasted w salt
curry sauce
—
Place the grated zucchini in a shallow platter, sprinkle with salt. Let sit for 1 hour. Drain, move to a strainer and press out as much liquid as possible. Transfer to bowl, add cauliflower and sesame seeds. Toss with curry sauce. Set out in small bowls with yellow tortilla chips for dipping to stay with the yellow theme.

Tuna Poke on Red Tortilla Chips: A Red-Hot Sensation

Posted on: June 1st, 2015 by Ellen Swandiak

This bite will make you look like a top chef, yet is so simple to create. Tip: For the tuna poke, of course, you need to make sure to get the freshest sushi-grade tuna, by buying superfrozen—just remember you will need to start defrosting at least 5 hours before the party.

To add an interesting finish to the tuna, sprinkle hibicus salt from Junior Merino’s line designed for rimming cocktails, it adds even more red tones, and super flavor to the tuna. This recipe is part of our strategy for creating a buffet in the colors of the rainbow. We came up with this idea as a way to celebrate Gay Pride, but these recipes make for a beautiful display on a buffet, so anytime or reason is OK by me.

Rainbow Shortcut for the RED category: If you are nervous about making sushi yourself, order tuna sashimi from your local Japanese spot, chop and doctor with the spices in the recipe below.

Other red foods to consider for the rainbow effect: watermelon, apples, raspberries, rhubarb, strawberries, beets, red bell peppers, cocktail sauce, tomato chutney. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 30 BITES

DEFROST THE TUNA

3/4 LB Sushi at Home Yellowfin Tuna
2 TB kosher salt
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Set the tuna in a bowl with 1 quart of water and salt for 5 min. Rinse. Pat dry with a paper towel, then wrap in a fresh paper towel. Allow to defrost in the refrigerator for at least 5 hours.

MAKE THE TUNA POKE

1/4 tsp harissa
1 LB sushi–grade ahi tuna, finely chopped
1 tsp sesame oil
2 red chili peppers, small dice
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Toss ingredients together. Refrigerate for 1 hour so tastes merge.

ASSEMBLE THE BITE

tuna poke
red tortilla chips
Junior Merino red hibiscus salt, for garnish (optional)
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Place a small spoonful of the tuna mix on top of a tortilla chip. Finish with a sprinkling of hibiscus salt, if using.

Pork with Mango Nectarine Salsa: Meat Meet Sweet

Posted on: June 1st, 2015 by Ellen Swandiak

We added a little twist to this one bite pork with mango nectarine salsa dish: Serving it on edible spoons. This is one of the best party tricks I’ve seen. Order the edible spoons from FoodieSpoon.com and they can be kept frozen for parties all summer long.

The original inspiration for this recipe comes as part of our party plan for doing a buffet in rainbow colors. You might choose to do this to celebrate Gay Pride, or just for fun. This dish fits into the ORANGE category, of the six colors of the rainbow. To give it extra orange hue, we added Bijol, a coloring and condiment from Latin America, that does not add any extra flavor.

Rainbow Party Shortcut for the color ORANGE: Get an order of Orange Chicken from your local Chinese restaurant, set out bites on ceramic spoons.

Other orange foods to consider: butternut squash, salmon, oranges, cheddar cheese, sweet & sour sauce, vodka cream sauce, pizza. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 28 SPOONS

MAKE THE MANGO NECTARINE SALSA

2 mangoes, diced
2 nectarines, diced
1 orange tomato, diced
1 orange bell pepper, diced
1/4 CUP cilantro, chopped
1 lime, juiced
1/2 tsp salt
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In a medium bowl, stir together all ingredients. Refrigerate for at least one hour to allow flavors to merge.

PREHEAT OVEN 425ºF… COOK THE PORK

1 1/2 LB boneless pork chops, 1-inch thick
s + p
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bijol
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Season pork chops on both sides with s + p. In a heated ovenproof skillet, sear pork 4 min each side. Finish in the oven, 10–12 min. Remove from oven, let rest 5 min. Cut into 1-inch cubes. Move to a bowl and sprinkle bijol to coat.

ASSEMBLE THE BITES

edible spoon (chili pepper & lime)
pork cubes
mango nectarine salsa
sriracha
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Place one pork cube on each spoon, top with salsa. Dot sriracha for extra color burst and heat.

To see the rest of the rainbow recipes, go to this link: Rainbow of Food party menu

Learn How to Pioneer—In Style—with Georgia Pellegrini’ Modern Pioneering

Posted on: May 20th, 2015 by Ellen Swandiak

It’s always good to have skills and honor nature. Modern Pioneering takes you outside in the city and rural areas and shows you how to survive in style.

Whether you’re an urban city slicker or have the great outdoors at your fingertips, Georgia Pellegrini’s Modern Pioneering will show you how to live off the grid and get connected to nature in style. In this independent spirit, you’ll learn earth-to-table dining at its best: grow your own garden even if your patch of land is only your fire escape or a windowsill; create a modern-day larder and build a self-sufficient pantry with the tried and true techniques of pickling, smoking, curing, jamming, and fermenting; and learn to live off the land by foraging, camping, and other survival techniques for both rural and urban dwellers. With recipes, hand-drawn illustrations, and guides for adventurous tasks big and small, Modern Pioneering will empower you to get your hands dirty and embrace your strong, self-sufficient side.

Enjoy a recipe from the book for making dandelion wine. We chose this recipe to include in Hobnob’s party plan with a focus on wild things and foraged ingredients. See the entire plan at this link.

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recipe

Dandelion Wine

Dandelions bloom for only a few weeks in early spring, with a few stragglers throughout the summer. They look like bright yellow suns and have a particularly good supply of vitamins A and C, calcium, and phosphorus, some of which will remain even when you dry the flowers. Pick them from an open field far from any insecticide spraying, and if you can, pick early in the season when the leaves of the plant are still tender. Newly bloomed flowers are ideal. Dandelion wine is traditionally sipped from very small glasses. I have also combined it with seltzer water for a spritzer, or you could do as my godfather does and pour it over a roasting chicken for a caramelized skin. Some people prefer to make dandelion wine with just the petals, but I use the whole flower bud. The reason is that fermentation can sometimes get stuck before it is complete. This can happen when there aren’t enough micronutrients for the yeast. You increase the chance of success by using whole buds because they contain more micronutrients, but you will have a slightly more bitter wine.

8 CUPS whole dandelion blossoms, washed well, stems removed
juice of 1 orange
juice of 1 lemon
peel of 1 large orange, coarsely chopped
peel of 1 lemon, coarsely chopped
16 CUPS water
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2 1/4 tsp brewer’s yeast
1/4 CUP warm water
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6 cups sugar
8 whole cloves
1-inch piece of fresh ginger, peeled and diced
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1. Wash the dandelion blossoms well in a colander. Place them in a large pot with the orange juice, lemon juice, the orange and lemon peels, and 16 cups of water. Bring to a boil over high heat, and allow to boil for 2 to 3 minutes. Remove from the heat and let it cool. Let it sit, covered, for 24 hours.

2. Dissolve the yeast in the 1/4 cup of warm water and let it sit for 10 minutes.

3. Add the sugar to the dandelion liquid and stir. Next, add the yeast mixture and stir to combine.

4. Fit a large jug with a funnel and set a small fine mesh strainer in the funnel. Ladle in the liquid one spoonful at a time, pressing down onto the dandelions to ensure all of the liquid is extracted. Dump the dandelions and peels into an empty bowl to allow each new batch of liquid to strain easily.

5. Add the cloves and ginger to the jug.

6. Place an airlock on the jug, so that the CO2 can leave the jug but bad yeast doesn’t enter. This can be done with a deflated balloon—poke holes into the latex, then fasten the balloon around the neck of the jug. Alternatively, you could use plastic wrap. The airlock is used instead of the lid; if you screw the lid on tightly, you run the risk of having the bottle explode. Shake well and let it rest for 1 week in a cool, dark place as the fermentation begins.

7. Using a funnel and fine-mesh strainer, strain the liquid into bottles. Add an airlock over each of the bottles and allow the uncorked bottles to sit in a dark, cool place for 3 to 6 weeks. Then cork the bottles, or use bottles with screw-on tops, and store them in a cool, dark place for at least 2 months and up to a year. This kind of wine is best consumed while it is young, about 6 months after you cork it.

Reprinted with permission from Modern Pioneering by Georgia Pellegrini (Clarkson Potter, 2014).

Wild Ingredients: Colorful Lettuce, Alligator Sausage, Foraged Foods, & Wild-Caught Fish

Posted on: May 20th, 2015 by Ellen Swandiak

Your guests will be wowed when you take them off the beaten track and treat them to tastes of wild, unexpected ingredients that they wouldn’t find in their regular grocery aisle. Whether it’s foraged food, wild-caught, or just simply wild in its taste and appearance, we’ve got the goods.

Elevate your party food to adventurous, daring, and bold new heights with these extraordinary selections. It will get the conversation flowing.

[1] I’ll Take My Lettuce in Pink, Please

This gorgeous fuschia-flecked yellow lettuce, radicchio castillo franco, looks like it came from a blooming field of fresh flowers, but we found ours at Eataly, a great source for specialty produce. Vibrant colors don’t just belong in your flower vases—get inspired by nature’s palette and visit your local farmers’ market or specialty grocer for veggies that pop. See our recipe for Fresh Cranberry Bean & Barley Wraps that will make your table pop. eataly.com

[2] Maille Dijon Mustard Boutique

Maille, the Cadillac of mustards, recently opened its first mustard-only boutique in New York City featuring dozens of incredible flavor combinations. Try mustards infused with some of our favorite wild ingredients such as Roasted Onions, Wild Thyme & White Wine and Shallots, Chervil & Chanterelle. Your picks will be freshly hand-drawn into beautiful earthenware pots and carefully sealed with cork stoppers on the spot. Feeling overwhelmed by too many good choices? Don’t worry—their in-house mustard sommelier is there to assist. See a great party recipe for Gougères with Mustard. maille.com

[3] Exotic Meat Sources

Get adventurous with all-natural, farm-raised game and exotic meats from Fossil Farms. Their combo packs are perfect for bold party-goers to try a range of exotic offerings. The sausage pack includes varieties such as Venison Sausage with Blueberries and Merlot Wine and Wild Boar Sausage with Cranberries (see our recipe featuring these exotic sausages paired with two dijon dips in this month’s issue), while the daring should go for the wild game assortment that includes alligator, antelope, elk, and more. Other great sources for exotic meats include: Belmont Butchery, Marx Foods, and BuyExoticMeats.com.

[4] Foraged Finds at the Union Square Greenmarket

Support your local farmer’s market. In NYC the Union Square Greenmarket has foraged finds at: Lani’s, Mountain Sweet Berry Farm, Berried Treasures, Bodhitree, Gorzynski Ornery Farm, Yellow Bell, Deep Mountain Maple, Lucky Dog. Union Square Greenmarket

[5] Wild-Caught Fish

Do your best to avoid farm-raised fish and support amazing wild fish purveyors such as John Dolan’s World Wide Direct Seafoods at the New Fulton Fish Market in New York. Get the best, freshest wild-caught seafood, including black cod, wild arctic char, American red snapper, wild Atlantic striped bass, Pacific pollock, and much more. Worldwide Direct Seafoods

David Nichols Shares His Recipe for Luscious Roasted Baby Carrots

Posted on: May 7th, 2015 by Ellen Swandiak

Check out this “wild” looking dish from a new chef on the NYC scene, David Nichols. You may never think of vegetables in the same way. He definitely has a way with roasted baby carrots.

The roasted carrots are paired with whipped feta and zingy pistachio vinaigrette, almost making them a meal unto themselves. For party purposes, set out carrots on a platter, and use the whipped feta as a dip, with vinaigrette on top. I thought this was an excellent recipe to include in my party plan that features all thing wild and foraged.

Originally from Washington State, Nichols grew up in a farm-to-table environment, encapsulating the soul of Irvington—which happens to be conveniently located across the street from the Union Square Greenmarket.

HOBNOB sampled some other dishes: roasted radishes in a bath of crème fraîche match zesty bitter tastes with a creamy accents; grapefruit and fennel accent scallops in the freshest way. I hope they never take this cocktail off the menu, Stramaro Never Dies (the name brings that hope to life) has a perfect blend of fresh strawberries, vodka, amaro, and lime with a salty accent on the rim. Makes for an ideal, summer cocktail offering in color and taste. Go try one! irvingtonnyc.com

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recipe

Roasted Carrots with Whipped Feta and Pistachio Vinaigrette

SERVES 4

PREHEAT OVEN 350º… COOK THE CARROTS

2 bunches baby carrots
s + p
—
Season carrots with s + p. Roast for 10 min.

MAKE THE WHIPPED FETA

1 CUP feta, crumbled
2 TB heavy cream
4 TB créme fraiche
juice of one lemon
s + p
—
Whisk together all ingredients until smooth.

MAKE THE PISTACHIO VINAIGRETTE

1/2 CUP pistachios, chopped
zest and juice of 2 limes
zest and juice of 2 lemons
zest and juice of 1 orange
4 TB parsley, chopped
1/2 bunch chives, chopped
4 TB mint, chiffonade
1/2 CUP olive oil
s + p
—
Whisk together all ingredients.

ASSEMBLE THE SALAD

mint leaves (for garnish)
—
Place the whipped feta in a bowl. Top with roasted carrots, then the pistachio vinaigrette. Garnish with mint leaves.

Macadamia Crusted Halibut Fish Tacos with Sweet Sour Mayo

Posted on: May 4th, 2015 by Ellen Swandiak

I had this idea to do a party menu featuring wild ingredients of all sorts. So, in keeping with the Wild theme of this party menu, we are featuring wild-caught halibut in these tacos. But not just plain old fish! The macadamia crusted halibut coats the fish with buttery macadamia nuts and panko breadcrumbs—which will impress your guests even further, and make the bites a bit more substantial and succulent. If you don’t want to put the fish into tacos, you can just serve the fish bites with the dipping sauce, they are sensational.

In this recipe we made our own mini taco shells from large wraps, using a glass to cut the circles. Adding the frisee not only presents a cool, citrus-y green color, but the bitterness cuts through the sweetness of the chutney in the sweet sour mayo. This is really an exceptional trio of tastes wrapped in a tortilla shell.

MAKES 32 MINI TACOS (YOU CAN STRETCH THIS OFFERING BY CUTTING THE BAKED FISH SLICES IN HALF)

PREHEAT OVEN 450º… MAKE THE FISH

1 1/4 LB halibut fillets, remove skin and cut into 1/2-inch slices (you should end up with 32)
—
Set up a breading station, 3 bowls:
1 cup spelt flour
—
2 eggs, beaten
—
1 1/4 CUPS macadamia nuts, finely chopped (process in food processor for the quickest results)
1 1/4 CUPS panko breadcrumbs
1 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne
—
Dredge fish in flour, then eggs, then macadamia-breadcrumbs mixture. Place fish on 2 baking sheets lined with parchment. Bake about 15 min, flipping once mid-way through baking, till breading is golden.

MAKE THE SWEET SOUR MAYO SAUCE

1/2 CUP Stonewall Kitchen Old Farmhouse Chutney
1/4 CUP mayonnaise
2 TB sriracha
1 tsp Worcestershire sauce
—
Combine ingredients in a small bowl.

CREATE MINI TACO WRAPS

4 wraps (11-inch) Aladdin Gourmet Sandwich Wraps
6 wraps (9-inch) Toufayan Hearth Baked Wraps Whole Wheat
—
Create 3.25-inch taco shells from the large wraps. Take a sturdy glass (or cookie cutter), and starting at the very edge, press down and rotate glass to cut. Pull up the wrap while glass is on top to help separate. Work your way around the edge of the circle. You should get 9 taco shells from the 11-inch, and 5 perfect shells from the 9-inch (plus 2 with a little missing on the side). Keep these in a sealed container until ready to use so they don’t dry out.

ASSEMBLE THE TACOS

32 mini taco wraps
Sweet Sour Mayo sauce
frisee
cooked fish
—
Slather sauce generously onto the taco wrap, lay a bed of frisee lettuce over one side, and top with a slice of fish (you can cut the fish pieces in half to maximize your taco offering). Fold taco shells over and press to seal. Line the tacos in a row to help keep them closed.

Vegan Party Bite: Fresh Cranberry Bean & Barley Wraps

Posted on: May 4th, 2015 by Ellen Swandiak

Some people might thing being vegan is boring. Well , this vegan party bite might change your mind. Have you ever seen lettuce in a light citron yellow with pink stripes? We chose to incorporate this lettuce as an ingredient in our “wild” party theme based on looks alone. Known as RADICCHIO CASTILLO FRANCO, they work as wraps—so no need for utensils. Their slightly bitter taste contrasts nicely with the cranberry bean and barley filling.

When I spotted the fresh cranberry beans at the market in matching color to the lettuce I thought I struck gold. Though the beans start out as pink and yellow, after cooking the color is lost (darn!). But, the benefit of using fresh beans is that they cook a lot faster than dried, and there’s no soaking involved. If you love surprising guests with new taste sensations, then check out the other recipes in our Wild Party theme’s menu.

MAKES 28 WRAPS

COOK THE BARLEY

1/4 CUP pearled barley
1 CUP water
1 tsp salt
—
In a medium pot, combine barley and water, bring to a boil. Simmer, covered, about 25 – 30 min, till soft and chewy, and liquid is absorbed (add water if barley is not soft enough). Let sit covered for 5 min. Fluff with fork.

COOK THE BEANS

1/2 LB fresh cranberry beans in the pod, shucked
1 bay leaf
—
Bring a pot of water to a boil. Add beans, simmer about 35 min, till beans are soft. Drain.

FLAVOR THE BEANS

3 TB EV olive oil
10 fresh sage leaves, cut into strips
cooked beans
1 1/2 cloves garlic, minced
—
juice from 1/2 lemon
salt, to taste
—
EV olive oil
—
Heat olive oil over medium heat. Add sage, fry for 1 min, till starting to crisp. Add beans, saute for 2 min. Add the garlic, saute for 1 min, till golden. Remove from heat, toss with lemon juice. Season with salt. Combine the beans and barley. Drizzle with a little olive oil.

MAKE THE SAUCE

4 TB vegenaise
1/2 tsp onion powder
1 tsp parsley, minced
1/4 tsp ground coriander
—
Whisk ingredients together in a small bowl.

CREATE THE WRAPS

radicchio castillo franco, separated into leaves
—
beans and barley mixture
sauce
—
fresh parsley sprigs, for garnish
—
Remove 28 medium leaves from the center of the radicchio. Place a teaspoon, or so, of the bean and barley mixture into each leaf. Add a small dollop of the sauce and garnish with parsley leaf.

Wild Recipes: Mustard Gougères & Venison with Ramp Pesto

Posted on: April 5th, 2015 by Ellen Swandiak

As part of our recipe plan for hosting a wild and foraged themed party, I’ve included these 2 spectacular wild recipes perfect for entertaining. The first came after doing a tasting at the new Maille Mustard Boutique that opened on the Upper West side of Manhattan, where I was totally wowed by the possibilities of dijon mustard—and more. The photos (at the top of this post) show two of the items we sampled at the tasting, which also included a Beef Tartare, Spring Root Vegetable Roulade, and Lox, all with mustard as the surprise ingredient. Executive Chef of Tastings NYC, Cedric Duran has generously shared his recipe for gougères with us, which includes a White Wine Mustard with Fine Herbs as the surprise ingredient.

If you prefer adventures of the meatier kind, then take a look at the recipe for Venison, that pairs perfectly with the ingredient of the Spring season, ramps! Fossil Farms, which we featured on our website this month for exotic meat sources is located in Boonton, NJ and offers weekly samplings every Saturday. You might have just missed the Cinco de Mayo Emu Tacos wrapped in lettuce that were on their menu!

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recipe

Comte Gougères with Fine Herb Mustard Sweet Onion Cream

MAKES 50 BITES

Make the Gougères…Preheat oven 350º

9 oz water
7 TB of butter
3 tsp salt
1 pinch black pepper
1 pinch cayenne pepper
1 pinch nutmeg
—
7 oz all-purpose flour
5 whole eggs
1/2 tsp baking powder
1/2 CUP aged Comté cheese, grated
1/2 CUP heavy cream
—
Mix water, butter, salt, black pepper, cayenne pepper and nutmeg together in a pan over heat till it boils.
Add flour and stir for 5 min. Put the dough into a mixer bowl with wire whip and mix it for 3 min to cool down. Add the eggs one by one to obtain a nice, sticky dough. Add baking powder, Comté cheese, and heavy cream. Mix again.
Spoon the dough into a pastry bag and pipe the gougères onto a sheet pan. Bake them in the oven for 10 min.

Make the Onion Cream

5 Spanish onions
1/2 stick unsalted butter
4 TB Maille White Wine Mustard with Fine Herbs
s + p
—
Thinly slice the onions, cook them with butter for 15 min. Once cooked, blend in a blender with the mustard for 2-3 min to obtain a smooth puree. Season with salt and pepper.

To assemble

Pipe the mustard filling inside the gougères with and serve warm.

—Recipe by Cedric Duran, Exec Chef of Tastings NYC.

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recipe

BBQ Venison Flank Steak, Ramp Pesto, and Smoky Mushroom Potato Hash

Make the Ramp Pesto

8 oz fresh ramps
2 oz extra virgin olive oil
kosher salt (to taste)
fresh ground black pepper (to taste)
—
Place in a food processor and puree.

Make the Smoky Mushroom and Potato Hash

1 oz applewood smoking chips, soaked for 1-2 hours
1 TB extra virgin olive oil
1 oz chanterelle mushrooms, chopped
1/2 oz morel mushrooms, sliced
1/2 oz shitake mushrooms, sliced
8 oz yukon gold potatoes, diced
4 cloves garlic, chopped
—
1/2 bunch chives, thinly sliced, for garnish
—
Add soaked wood chips to coals (ideal temperature is 325º). Heat cast iron pan on grill. Add all the mushrooms, potatoes, and garlic to the pan. Allow to cook and hot smoke until potatoes are tender. Season to taste and finish with chopped chives.

Make the Venison

2 venison flank steaks
s + p
—
Season with salt and pepper. Grill over high heat until medium rare. Allow to rest a few minutes and slice thin. Top with pesto, and serve with mushroom potato hash.

—Recipe by Ben Del Coro, Executive Chef, Fossil Farms.

Colorful Mini Stuffed Peppers with Spiced-Up Couscous

Posted on: March 1st, 2015 by Ellen Swandiak

These mini stuffed peppers will make an adorable bite at your gathering and the recipe is absolutely fool-proof. Couscous is one of the easiest grains to cook, just boil water, add in the couscous, and remove from the heat. Voila! To attain uniformity and a one-bite size, cut each pepper so it sits about 1 to 2 inches high, and save the trimmed pieces for future use.

If you like these mini peppers, you must see the entire party menu with a mini ingredients theme in mind, at this link.

MAKES 40 POPPERS

COOK THE COUSCOUS

1/2 CUP water
1/2 CUP dried couscous
—
In a small saucepan, bring water to a boil, stir in couscous, cover. Remove from heat, let sit for 10 min. Fluff with fork.

FLAVOR THE COUSCOUS

2 TB EV olive oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 TB thyme, minced
—
2 CUPS cooked couscous
1/4 CUP pumpkin seeds, toasted, finely chopped
1/2 TB cumin
1 TB coriander seeds, crushed and toasted
3/4 CUP parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper
—
1-2 TB EV olive oil (to moisten)
—
Heat oil in a large pan over medium heat. Add onion, garlic, and thyme, sauté for 5 min. Turn off heat. Stir in the rest of the ingredients and combine well. Add the olive oil if it seems dry.

PREHEAT OVEN 350ºF… BAKE THE PEPPERS

2 bags mini bell peppers
couscous mixture
—
Tofutti Better Than Sour Cream
—
Cut tops off peppers, remove seeds. Stuff with couscous mixture and move to baking sheet lined with parchment. Bake 15 min. Remove from oven, allow to cool a little. Top with a small spoon of Tofutti sour cream.

Fresh Pea Pods Stuffed with Shrimp Dip

Posted on: March 1st, 2015 by Ellen Swandiak

These are a refreshing mix to your party bites. The snap of the pea pods adds a nice contrast to the creamy shrimp dip. It’s a little bit fussy to plate, but worth it for the freshness of these flavors meld together. I used an Xacto blade to carefully cut a slit across the tops of the pea pods and a pastry bag with fancy tip to fill the pea pods and make them extra pretty.

Hack Tip: If you don’t have the proper pastry bag, you can put the shrimp dip into a plastic sandwich bag and cut one of the corners off. You won’t get the pattern, but you can squiggle it in for the artistic effect.

Everybody loves mini ingredients, they are just extra cute. See my other MINI recipes and party plan at this link.

Makes about 40 bites

STEAM THE SHRIMP

24 shrimp (51-60 count)
—
Steam the shrimp for 2-3 min. Finely dice.

GET OUT THE FOOD PROCESSOR… MAKE THE SHRIMP DIP

1 container Tofutti Better Than Cream Cheese
6 TB Tofutti Better Than Sour Cream
juice from 1 1/2 lemons
2 tsp lemon zest
2 TB dill, minced
1 tsp thyme, finely monced
1/2 tsp Sriracha
1 tsp coarse black pepper
diced shrimp
—
Pulse together all the ingredients. Move to a bowl, refrigerate covered for at least 2 hours.

STUFF THE PEAPODS

40 pea pods (on the large side)
shrimp dip
dill, cut into tiny fronds
—
With a sharp knife or xacto blade, slit open the pea pods on the top. Pipe in the dip. Garnish with dill fronds.

Feed Each Other: Sexy Steamed Artichokes with Two Dipping Sauces

Posted on: February 1st, 2015 by Ellen Swandiak

Steamed artichokes provide a unique eating ritual. No other vegetable comes close to the interaction you get here. That’s why I thought this recipe would be a fantastic part of our Aphrodisiac theme. Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. I envision this dish shared by 2 people romantically connected. Choose which sauce works for your lover—or serve both—sultry & buttery or creamy & spicy. The idea: dip and feed each other individual leaves.

MAKES 2

PREPARE THE ARTICHOKES

2 large artichokes
—
Peel off the leaves near the stem. Cut off the thorns at the top of each leaf with scissors (2 rows). Chop an inch off the top. Wash artichoke thoroughly, get in between the leaves to remove any hidden dirt. Trim the stem.

COOK THE ARTICHOKES

prepared artichokes
bay leaf
juice from 1 lemon
—
Set up a pot for steaming, toss in bay leaf. Position artichokes, squeeze lemon juice over them. Bring to a boil, lower heat and cover. Steam for 45 min, flipping the artichoke at 20 min. The artichoke is done when leaves pull off easily. While artichokes steam, make the sauce.

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recipe

Herbed Butter Dipping Sauce

Serve this sauce to the person who likes rich things.

MAKES ABOUT 3/4 CUP

MAKE THE SAUCE

5 TB butter
1/2 tsp oregano
1/2 tsp thyme
pinch of cayenne
—
Add ingredients to a small bowl. Melt butter in the microwave (start with 11 seconds). When butter is mostly melted, stir to finish. Serve immediately.

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recipe

Spicy Mayo Dipping Sauce

Serve this sauce to the person who likes things spicy.

MAKES ABOUT 3/4 CUP

MAKE THE DIP

1/2 CUP mayonnaise
1 TB dijon mustard
2 tsp sriracha
juice from 1/2 lime
1 tsp curry powder
1 tsp sugar
—
Mix everything together in a bowl.

Mini Tarts with Beets, Ricotta and Pine Nuts

Posted on: February 1st, 2015 by Ellen Swandiak

Looking for a sweet idea to surprise your romantic interest? I plated these mini tarts in heart-shaped dishes just in time for Valentine’s Day. The beets tie into a red theme, and truly send a message of love—with some extra benefits.

Truth be told: when I started planning this dish, I envisioned this tart with fresh figs, whose appearance and flavor would also be splendid. But, unfortunately, they were not in season (February). So then I thought beets would make a nice substitution, and lend their celebrated bright red hue to boot. In researching aphrodisiacs, I also found out they promote feelings of euphoria, and increase the level of sex hormones and blood flow. So the aphrodisiac recipe is complete. Add a drizzle of NUDO Rosmarino olive oil before serving to add to the experience.

To serve: A dear friend gave me a set of heart-shaped dishes, and I always wondered what I could serve in them. Dilemma solved! These tarts send a statement of love and house a super tart at the same time. As luck would have it, the 4 pastry squares fit each 5-inch heart exactly. ‘Twas meant to be part of my plan for Valentine’s Day eating, see my other aphrodisiac recipes at this link.

MAKES 4 TARTS

THAW PUFF PASTRY

1/2 pkg Pepperidge Farm Puff Pastry
—
Remove one pasty from package. Securely wrap remaining pastry and return to freezer immediately. Let pastry thaw for 40 min.

PREHEAT OVEN 400ºF… BAKE THE BEETS

3 beets
—
Remove greens, scrub beets. Bake about 40 min, till tender. Remove from oven, let cool for 5 min. Peel off the skins. (shortcut: buy pre-cooked beets)

PREPARE PASTRY

thawed pastry
—
Cut pastry into 4 squares. If using heart-shaped dishes, place one square of the pastry on the diagonal, trim the points, and fill in the missing areas on the top of the heart. OR, you can just bake the squares without any dishes instead.

PREPARE THE TARTS

4 oz ricotta cheese, at room temp
1 orange, zested
—
cooked beets, cut into 1/8-inch slices
Nudo Rosmarino EV Olive Oil
3 TB pine nuts, toasted
2 tsp thyme, minced
s + p
—
Mix ricotta and zest together. Spread an even layer over the pastry, leaving a border. Space out the sliced beets around the tart. Drizzle the olive oil, then sprinkle pine nuts and thyme. Lightly season with s + p.

BAKE THE TARTS

Transfer the tarts to a baking sheet (line with parchment if not using dishes). Bake for 25-30 min till edges of the tart are golden brown. Allow the tart to cool, about 5 min, and serve.

A Dish for Lovers: Cajun Tuna Tataki by Brian Tsao of Mira Sushi

Posted on: February 1st, 2015 by Ellen Swandiak

Tuna Tataki provides a light, almost raw tuna, doused in cajun spices and served with a spoon of tangy mango salsa. Make it even prettier with edible blossoms, to entice your lover.

Mira Sushi might be the perfect rendezvous spot for lovers. With sexy dim lighting, a graphic setting, and happy hour that begins at four, you could slip away and delight in feeding each other small bites from the innovative menu.

You may have seen Chef Brian Tsao compete with Bobby Flay, and one-up him, with his Beef Bulgogi Tacos—an exciting mix of crispy wonton shells, bulgogi-marinated beef, kimchi and Asian pear. (Tsao was the only chef to beat Bobby Flay that season.) mirasushi.com

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recipe

Cajun Tuna Tataki with Mango Salsa

For this Valentine’s Day party, Chef Brian Tsao of Mira Sushi & Izakaya, NYC, shares his recipe for a flavor-packed Cajun Tuna Tataki with Mango Salsa—it has a bit of spice, a touch of sweet, and barely cooked tuna, matched with crunchy daikon. Head to Mira Sushi and share an order with one you hold dear, or be daring and serve it at home.

MAKES A LIGHT BITE FOR TWO

MAKE THE MANGO SALSA

1 mango, diced
2 shallots, diced
1/2 CUP pineapple juice
1 TB lemon juice
2 TB EV olive oil
1 tsp salt
1/2 tsp ichimi chili powder
—
Mix all ingredients in a bowl and reserve, allowing to sit at room temperature.

MAKE THE CAJUN TUNA TATAKI

2 LB tuna saku
1/4 CUP Cajun spice
high-temp cooking oil
—
Rub tuna saku well with Cajun spice on all sides. Preheat a large sauté pan with cooking oil, filling it slightly less than 1/4-inch high. Once the oil in the pan is smoking slightly, quickly sear all sides of the tuna evenly. Once seared, place the tuna on a pre-cooled cooking tray to rest.

MAKE THE PARSLEY OIL

1/3 cup EV olive oil
1/2 bunch parsley, leaves picked
—
Place blender pitcher into your freezer with olive oil. Bring a pot of water to a boil and place the parsley leaves into a strainer with handle. Slowly dip the strainer into the boiling water and allow the leaves to wilt and become a vibrant green color. Once the leaves are vibrant green, move the parsley into the pre-cooled blender pitcher and blend on high speed for 10-12 seconds or until completely smooth.

TO PLATE

3 TB Tobiko Black
daikon radish, in fine strips
edible flowers (optional)
—
Slice the tuna into 1/4-inch strips and place onto a plate decoratively. Place 1/2 TB mango salsa on top of each slice. Dress plate with salsa juices and parsley oil. Top each slice of tuna with tobiko and serve.

Get in the mood with more recipes from the APHRODISIAC issue.

Learn to Make Irresistible Fresh Pasta at Home: Flour + Water: Pasta by Thomas McNaughton

Posted on: January 1st, 2015 by Ellen Swandiak

Making gorgeous fresh pasta at home has never been more appealing than with Chef Thomas McNaughton’s beautiful new cookbook which gives you the techniques for creating all sorts of shapes and flavors.

With such minimal ingredients (the eponymous flour, water, and occasional eggs), technique is king, and McNaughton delves into all the right details to transcend his recipes beyond the simple “how-to.” McNaughton’s passion for his craft and his hard-earned wisdom and expertise shine in his super clear step-by-step instructions, demystifying a process that may have once seemed messy and fussy. After you’ve turned that big pile of flour on your counter into supple, silky pasta, turn to the appealing seasonal recipes that are fresh and modern, yet rustic and steeped in tradition.

Don’t have time to make your own pasta? McNaughton’s got you covered with store-bought options for every recipe. We included this recipe for Corzetti with Sausage, Clams, and Fennel to tie in with HOBNOB’s pasta buffet party plan. See the entire plan here for party finesse.

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featured recipe

Corzetti with Sausage, Clams, and Fennel

by Thomas McNaughton

It’s always exciting to see how the textures of various clams play so well with pasta. At the height of the season we have a gamut to choose from: manila clams, littleneck clams, cherrystone clams, and even razor clams. They’re nearly always used in pasta dishes, because basically everything about clams—the fork-size bites, the briny flavor, the meaty nuggets of texture—pairs well with pasta.

When dealing with clams in pasta, I steer away from my East Coast roots and the classic Italian-American combination of linguini, whole clams, and a smothering cream sauce. I’m never high on including clam shells in pastas; I feel like it detracts from the rhythm of eating, and having a shell bowl on the table is just one more thing that the waitstaff has to worry about in our tiny dining room. So instead of Italian-American menus, we look to Spanish ones, where sausages and clams are a classic combination. Corzetti stampati—easy to make, but increasingly available dried in stores—are the logical pasta to use, though I suppose linguine is not a bad option either.

Clams

1 TB pure olive oil
1 shallot, thinly sliced
1 clove garlic, sliced
2 CUPS white wine
2 LB Manila clams, scrubbed
1 1/2 CUPS flour
2 TB squid ink
1 egg
1/2 CUP white wine
—
To make the clams, in a 12-inch sauté pan over high heat, add the olive oil and shallot. Cook until translucent, about 6 min. Add the white wine and clams to the pan, cover, and cook until the clams all open, about 8 min. Remove the clams and continue cooking until the liquid is reduced by half. Let the liquid cool completely. Remove the clams from their shells, cover with the cooled liquid and refrigerate until ready to use.

To Finish

1 TB pure olive oil
8 oz fresh pork sausage, broken into 1/2-inch pieces
1 1/2 medium red onions, finely diced
4 cloves garlic, thinly sliced
1/2 CUP white wine
1 CUP chicken stock
2 TB extra-virgin olive oil
Kosher salt
Juice of 1/2 lemon
1 TB chopped fresh Italian parsley
1 TB finely minced chives
—
In a 12-inch sauté pan over high heat, add the olive oil and the sausage. Brown all sides of the sausage, about 3 min. Add the red onions and cook until translucent, about 90 seconds. Add the garlic and continue cooking until the garlic starts to brown, about 3 to 4 min. Add the white wine and cook until almost evaporated, about 30 seconds. Add the chicken stock, the clams, and their liquid. Bring to a simmer.

Drop the pasta in the boiling water. Once the pasta is cooked 80 percent through, until almost al dente, about 2 to 3 min, add it to the pan. Reserve the pasta water. Continue simmering the pasta over high heat until the sauce coats the back of a spoon, about 3 min. Drizzle with the extra-virgin olive oil. Season to taste with salt and lemon juice.

To serve, divide the pasta and sauce between four plates. Finish with the parsley and the chives. —Serves 4

Posts Tagged ‘healthy’

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BRUSCHETTA WITH PEAS, PANCETTA & RICOTTA

Serves 4

[1] The Secrets to Shucking Like a Pro from Daniel Notkin

[2] A&B American Style’s Pepper Sauce

[3] Island Creek Oysters

[4] Brooklyn Oyster Party

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Shaved Collard Greens, Carrots, Red Cabbage, & Spicy Peanut Dressing

FOR THE PEANUT DRESSING

FOR THE SALAD

For the garnish

MAKES 10 SMALL CUPS

START THE SOUP

ADD THE VEGGIES

MAKE IT CREAMY

MAKES ABOUT 1 QUART

GET OUT THE FOOD PROCESSOR… MAKE THE CURRY

MAKE THE DIP

MAKES 30 BITES

DEFROST THE TUNA

MAKE THE TUNA POKE

ASSEMBLE THE BITE

MAKES 28 SPOONS

MAKE THE MANGO NECTARINE SALSA

PREHEAT OVEN 425ºF… COOK THE PORK

ASSEMBLE THE BITES

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Dandelion Wine

[1] I’ll Take My Lettuce in Pink, Please

[2] Maille Dijon Mustard Boutique

[3] Exotic Meat Sources

[4] Foraged Finds at the Union Square Greenmarket

[5] Wild-Caught Fish

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Roasted Carrots with Whipped Feta and Pistachio Vinaigrette

SERVES 4

PREHEAT OVEN 350º… COOK THE CARROTS

MAKE THE WHIPPED FETA

MAKE THE PISTACHIO VINAIGRETTE

ASSEMBLE THE SALAD

MAKES 32 MINI TACOS (YOU CAN STRETCH THIS OFFERING BY CUTTING THE BAKED FISH SLICES IN HALF)

PREHEAT OVEN 450º… MAKE THE FISH

MAKE THE SWEET SOUR MAYO SAUCE

CREATE MINI TACO WRAPS

ASSEMBLE THE TACOS

MAKES 28 WRAPS

COOK THE BARLEY

COOK THE BEANS

FLAVOR THE BEANS

MAKE THE SAUCE

CREATE THE WRAPS

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Comte Gougères with Fine Herb Mustard Sweet Onion Cream

MAKES 50 BITES

Make the Gougères…Preheat oven 350º

Make the Onion Cream

To assemble

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BBQ Venison Flank Steak, Ramp Pesto, and Smoky Mushroom Potato Hash

Make the Ramp Pesto

Make the Smoky Mushroom and Potato Hash

Make the Venison

COOK THE COUSCOUS

FLAVOR THE COUSCOUS

PREHEAT OVEN 350ºF… BAKE THE PEPPERS

Makes about 40 bites

STEAM THE SHRIMP

GET OUT THE FOOD PROCESSOR… MAKE THE SHRIMP DIP

STUFF THE PEAPODS

MAKES 2

PREPARE THE ARTICHOKES

COOK THE ARTICHOKES

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Herbed Butter Dipping Sauce

MAKES ABOUT 3/4 CUP

MAKE THE SAUCE

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