Watch

Just watched an episode of Anthony Bourdain’s The Layover: Rome and it made me crave some Cacio e Pepe. Here is a good video from Bon Appetit to show how easy it is to make. 

Buon appetito!

bonappetit.com
11 Notes

Pickling Momofuku Style

I’m a bit obsessed with David Chang and his string of Momofuku restaurants in NY. I haven’t been to any of them yet, but they are at the top on my list. Everyone raves about his pickled vegetables, and since I have been in the pickling mood lately, I thought I would give his quick recipe a try.

Momofuku pickling recipe

For brine:

  • 1 cup very hot tap water
  • 1/2 cup rice-wine vinegar (make sure to get the one that is plain rice vinegar and doesn’t have added sugar) 
  • 6 tbsp sugar
  • 2 1/4 tsp kosher salt
  • 1 tsp coriander seeds
  • Combine ingredients and stir until all of the salt and sugar has dissolved.
  • Cover veggies with brine, and refrigerate. They’ll be ready in four days. Most will keep for up to a month.

The options of things to pickle are endless. You can pickle cucumbers, beets, daikon jicima, onions, and even fruit like asian pears and watermelon. I really want to pickle some fennel. I am on a fennel kick lately and I’m sure it would be amazing.

Happy pickling!

Make sure to check out his cookbook!



4 Notes

Gorgeous gratin

Do you need an idea for a holiday side dish? I found this recipe on Design Sponge. It’s by Beatrice Peltre (her blog is amazing!)   This gratin is so beautiful… I love the purple from the turnips with the orange of the sweet potato. I cant wait to make it for Christmas day. 

* Note. The recipe calls for Comte cheese, this is also known as Gruyere. Enjoy!

Friday libations

Here is what you will need:

Aperol Spritz

1 serving:

  • 1 oz Aperol
  • 1 oz of lemonade

-I make my lemonade fresh with equal parts of simple syrup, lemon and water

  • Top off with Processo or any kind of sparkling wine or champagne.
  • Ice
  • Garnish with an orange slice

Nutella dessert panini

This is my current obsession, a must try. The buttery flakey croissant with the gooey warm Nutella and sweetness from the fruit is the absolute perfect combination.

The makings:

Slice the strawberries and bananas fairly thin.

Cut the croissant in half and spread the Nuttella on both sides.

Layer the bananas and strawberries on one side of the croissant.

Put the top on and it’s ready to be warmed.

To cook, you can either use a panini press, a cast iron skillet or a regular pan. If you don’t have a panini press just place another pan on top of the croissant and press down lightly while it cooks. Because there is so much butter already in the croissant, we don’t need to coat the pan prior to cooking.

Cook over a low heat for a few minutes. We want to make sure the contents are warmed inside but we don’t want to brown the croissant too much. Make sure you don’t press down too hard, or all the content will gush out and burn in the pan.

and voilà, it’s done! Cut it onto slices and enjoy this wonderfully decadent  piece of heaven.

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