Life, Liberty and the Pursuit of Foodiness

Archive for the tag “Italian”

31-recipe challenge Day 10: Chicken Rosemary Lasagna

Phew! We’re finally 10 days (and 13 recipes) in. We’re approaching the halfway point! But let’s not get ahead of ourselves. The current order of business: lasagna. But not just any ol’ lasagna (because traditional lasagna the day after eggplant parm would be a tad redundant.)

No, no, no. This is a whole new kind of lasagna–a white lasagna, if you will (as in, no tomato sauce), and it is the brainchild of Sylvia Fountaine from Feasting At Home.

Lasagna 1

I’ll admit it: I did something a little bad with this lasagna–I used no-boil packaged noodles. No, I didn’t use fresh pasta or even eggroll wrappers like she suggested. I went totally cheat-route and used the no-boil lasagna noodles. It resulted in a few crispy edges, but in the end it worked out.

I actually prepped this lasagna Sunday night and left it wrapped in the fridge, unbaked until Monday evening, when I pulled it out and baked it off. This was a great make-ahead recipe that I otherwise wouldn’t have had the time to pull off on a weeknight.

No news here–I halved this recipe (this is pretty much becoming the norm now.) I also added more chicken in place of the mushrooms, because the thought of handling and eating them still totally grosses me out. (I know I said I’d keep the substitutions to a minimum, but this one’s just too deep-seated.) Because the mushrooms release juice when they cook, which keeps the vegetables moist and helps wilt the spinach, I added a splash of white wine in their place to keep the necessary liquid.

I also used skim milk in place of whole milk in the béchamel sauce because I forgot to buy whole milk. Shhh…if I didn’t tell you, you’d probably never know!

Lasagna 2

At first, I was a little…confounded by this dish. Like I said, there were some crispy noodle edges, which freaked me out at first (I thought it was undercooked), then my initial bites told me it was bland, and I wanted to sprinkle salt over the whole thing, which I never do. But by my second helping, my taste buds changed their mind, and I added no salt. And by the next day, as I was eating leftover lasagna at my desk, I realized between the cheese sauce, the cooked noodles, and the crispy edges, this lasagna was totally reminiscent of a savory noodle kugel. Be still my Jewish heart. That solidified it for me–this was one good lasagna.

(Though, if you ask my mother, it’s not lasagna. “Does it have tomato sauce?” “No.” “Then it’s not lasagna!” I swear, you’d think she’s Italian or something!)

lasagna slice

This was another minor victory by way of Kevin: the actual Italian boy NEVER eats lasagna because he hates ricotta cheese. (Seriously, what kind of Italian is he??) But he ate this! A whole serving, and he even finished it! Granted, he opted to raid my fridge for the rest of his meal rather than have seconds, but I’ll take what I can get.

31-recipe challenge Day 9: Gluten-free Eggplant Parmesan

This one’s for my mama.

“Gluten-free” anything often seems daunting to me, but this recipe (from Gluten-Free Girl, natch ) just makes so much sense. Fry the eggplant without breading it first. Duh. (Also makes for a healthier fried eggplant.) This is also vegetarian, though definitely not vegan. So. Much. Cheese. YES!

Eggplant parm 1

*Side note: There are a lot of vegetarian dishes on this list. I don’t hate it. Kevin even got excited about making one tonight. More on that later.*

This was my first deep-frying endeavor, and I only walked away with minor burn marks. Victory! My yoga clothes may have taken a bit more of a beating, though…luckily I was wearing my black hoodie. (Yes, I know, I have an apron, but what good are exercise clothes if they’re not able to take a little oil splatter?)

There’s an irony here: Sunday marked my return to yoga, as I took my first class in ages, courtesy of Groupon. Then I went home and deep-fried a perfectly innocent vegetable. Life’s all about balance, my friends. (How very yogi of me.)

Anyway, this recipe’s pretty great on its own, I just halved it, as per usual. Mainly because I rarely have 4-8 people to feed. This recipe probably would have been even better if 1) my knife skills were better (i.e., actually cutting the eggplant into 1-inch slices, not some 1-inch slices, some 1/2-inch slices and some choppy pieces because the whole slicing thing wasn’t working out so well) and 2) I baked it in a shallower dish. Because I halved the quantity, a 9×13 baking dish seemed way too large for my meager eggplant, so I stacked in all in a small but deep casserole dish instead. It was a little…mushy. One of the two aforementioned things is likely to blame.

Eggplant parm 2

Nonetheless, it tasted good. Fried eggplant, even on its own, is pretty tasty. It made a good cooking snack. (Maybe eggplant chips will be the new “it” thing! Hey, a girl can dream.) My mom gave it a passing grade and especially like the less-common addition of the sautéed peppers and onions for a little flavor and bite. And the cheese. All the cheese. That alone makes up for any perceived imperfections.

Oh, and again my apartment smelled terrific. I really hope I’m making my neighbors jealous.

31-Recipe Challenge Day 7: Roasted Sweet Potato Risotto

I MADE RISOTTO! And it didn’t suck! Alas, risotto was a notorious downfall for the cheftestants on Top Chef, and I’m not sure this would save me from the wrath of Tom and Padma, but nonetheless, I made risotto on the first try and it wasn’t horrifically awful. As a matter of fact, it was downright edible! (Of course, I’m being modest…I’ve already tucked into the leftovers, so that’s always a good sign.) I also made brown butter for the first time, which also didn’t suck. As a matter of fact, I expected to need at least two tries to not burn it, but first time was a charm.  My apartment smelled delicious that night.

Sweet potato risotto 1

Cue happy dance number 3 of the month. (3? Or is it 4? I lost track…)

I didn’t just make any risotto, mind you. I made roasted sweet potato risotto from How Sweet It Is. This recipe basically combines all sorts of good things into one: risotto, which is obviously fabulous, sweet potatoes, bacon and cheese.

I was super-concerned during the cooking process that I was going to mess something up. If I didn’t feel like the stock and wine were absorbing at the right rate, I got worried. If I burned the garlic and over-toasted the rice, I freaked. (I mean, not that I did that…I totally did that. It still came out fine in the end.) Moral of the story? Don’t freak, you’re probably going to end up with a beautifully rich, creamy risotto at the end.

Cooking arborio rice

It made for a very good way to end the week and welcome in a snow storm–yup, we got hit by “Nemo,” though it wasn’t nearly as bad as what we’ve had in the past. And not having a driveway to shovel makes it even better. I also moved from a very quiet suburban street to a pretty busy local road, so we were plowed out before 9 am Saturday. That was nice.

So, the next time snow is coming your way (you can pretend if you live in a warm climate. Also, you can invite me over.), cook up a batch of creamy, wintery risotto, snuggle up with a glass of wine, and then head out and hit the bar before the snow really starts. Or you can just do the first part…(Yes, I did the latter, but granted, the bar’s only about eight blocks away and the snow didn’t even start til right before we left. Apparently Nemo’s a night owl.)

I feel like this night was the night I moved up a rank in the cooking world. Maybe I can call myself at least “intermediate” now. After all, I made brown butter AND risotto with it and both turned out on the first shot. Or maybe I’m just getting cocky. Either one.

Sweet potato risotto 2

 

31-Recipe Challenge: Day 1 — Kicking it off!

Well, folks, the day has finally arrived–I have officially started  my one-month, 31-recipe challenge! Since I’ve been sick for the past week (battling an ear and throat infection punctuated with cold-like symptoms, yay winter), I started off slow, but delicious. My first recipe I tackled for this challenge–sausage and pepper pizza!

Sausage pizza 1

Now, I’m from New Jersey, where sausage and peppers can be found in every corner pizza joint (and you can bet they’ll be good, too!) They’re not usually my first choice, but let me tell you, this pizza rocks. I’m rethinking sausage and peppers now.

One great thing I learned from this recipe: making pizza dough from  scratch is super-easy. Like, crazy, crazy easy. Literally takes five, maybe 10 minutes, not counting the time for it to rise.  I don’t think I’ll be buying pre-made pizza dough anymore, it’s just not worth it.

Let’s take a minute here and let this sink in: I. made. homemade. dough. And it didn’t suck.  The non-baker inside me is freaking out and doing a happy dance! (And possibly a literal happy dance occurred at the time, as well. Not ashamed.)

The pizza got the stamp of approval from my toughest critic, the sausage pizza aficionado, if you will. (AKA…Kevin loved it!)

I *very, very* slightly modified this recipe from Joy the Baker for the pizza.  The main modification I made was using all-purpose flour in place of bread flour in the dough recipe, because, well, I’m not likely to use much bread flour again, so having five pounds of it seemed excessive. Frankly, though, the AP flour worked fine. I also used mild Italian sausage (patties, not links, since there was no casing) instead of spicy, because I have a low heat tolerance and actually wanted to be able to eat my pizza. As it was, I was reaching for the water anytime I took a bit with a little too much red pepper flake on it. (And there wasn’t much.)

Sausage pizza 2

I totally plan on making this one again, and keeping homemade pizza dough on hand in my freezer. It was so quick to make, even on a rushed post-work Friday evening, yet WAY beats any fast-food and even beats great pizza shop sausage pizza. Possibly because even the best Jersey pizza joints don’t usually put fresh bell peppers and arugula on their pizza.

Consensus: Day 1 a success.  The fun continues today with sweet potato tacos with avocado and apple, pomegranate and kale salad. And I’m getting really crazy tomorrow, combining the recipe challenge with a Super Bowl party! Yes, I may have the best-fed Super Bowl guests this side of Baltimore (see what I did there?).

See you soon for Day 2!

WIAW: Memorial Day Picnic!

I’ve neglected What I Ate Wednesdays for the past couple of weeks, but now I’m back–with a recipe! Once again, thanks to Jen from Peas & Crayons for hosting!

So, obviously Monday was Memorial Day. And originally, I was hoping to have a party or a small cookout or something. But my lack of planning coupled with my friends’ work schedules meant that wasn’t going to happen this year. But I still wanted to do something fun and summery to end the long weekend. Kevin got off work at six on Monday night, so I decided to throw together a fun, light, healthy Memorial Day picnic!

I know, I’m freaking adorable. This meal was a mix of home-cooked and store-bought, which is my kind of combo. We started with homemade bruschetta and crostinis (check out my recipe for that here). Still on my pesto kick from the day before, I also whipped up a big batch of pesto pasta salad! (Recipe to follow.) It’s a great way to use fresh pesto and it lightens up an otherwise mayo-laden picnic staple. Personally, I prefer the basil-y freshness to gloppy mayonnaise.

I bought some prepared chicken leg quarters from the supermarket for an entrée, though we barely even made a dent in the chicken after all the bruschetta and pasta salad! For dessert, I bought some fresh mangoes, apricots and blueberries–so glad summer fruit is finally in season! I chopped up the mango and apricot and mixed all the fruit together with some sweetened lime juice to make a citrusy-sweet fruit salad. (Oops, was that a recipe?)

I still wanted something really dessert-y, so I baked cookies. But I cheated. I’m not much of a baker, and I don’t have a working mixer, so I was taking the easy route out on this one–I wanted a cookie mix. Well, who knew that it is shockingly hard to find a cookie (or brownie) mix without trans fats? (Be careful–the package can say 0g trans fats as long as it’s less than 1g. Check the ingredients list for partially hydrogenated oils, which equal trans fats.)

But lo and behold, in the refrigerated section, was my savior: Nestle Tollhouse Break and Bake cookies. Both the chocolate chip and the chocolate chunk are trans fat-free! Naturally, given those options, I went with the chocolate chunk. And so, we had a semi-homemade, chocolatey end to our meal.

And what’s a good picnic without some wine? So if you’re keeping track, yes, we drank wine out of sippy cups. Yes, I still own sippy cups. Note to self: buy disposable plastic cups.

A nice dry, Spanish rosé seemed like a good picnic wine. It was sufficient.

So, once everything was cooked and ready to go, we packed up our picnic and took it down to a park the next town over, overlooking the lake. Not gonna lie, it was pretty romantic. When I want to bring it, I can bring it.

But really, how can you beat a delicious (mostly) homemade dinner with views like this?

A lovely, relaxing conclusion to a lovely weekend. Then we went home and Kevin, my sister and I proceeded to finish off all two dozen cookies. Yeah, that happened.

Oh, and that recipe I promised:

As often happens with me, I didn’t measure, because I created a huge batch of this. It can obviously be adjusted to make a single portion or enough to serve a whole party. Use as much as you want to create as much as you want. Also, veggie-to-pasta ratios can be purely subjective. Do what you like.

Pesto Pasta Salad

Spiral, shell or other strong, sauce-holding pasta
Chopped red bell pepper
Chopped orange bell pepper
Chopped fresh green beans
Chopped celery
Diced tomato, seeded
1 chopped scallion, white and light green parts only
1 batch of homemade or store-bought pesto (see pesto recipe here)
Fresh mozzarella cheese
Salt and fresh ground black pepper to taste

-Cook pasta according to package directions in lightly salted water.
-While the pasta cooks, chop and prep all veggies and make pesto sauce.
-Once cooked, drain pasta but do not rinse. Let cool in colander or large bowl until room temperature.
-When the pasta is cooled, mix all vegetables, including the scallion, into the pasta
-Dice or tear the mozzarella into the pasta salad.
-Add enough pesto to generously coat all ingredients and give a good basil flavor. Mix well and season with salt and pepper.

This healthy alternative to traditional pasta salad may just become my go-to party dish! The chopping takes some time, but the actual assembly takes no time at all–a great, quick crowd-pleaser. Even Kevin, who doesn’t like pasta salad, couldn’t stop eating this!

Well, there you have it. Happy Memorial Day and Happy What I Ate Wednesday!

Presto Pesto!

I hate myself for writing that title. Yet I can’t bring myself to delete it. Such is life…

Anyway…I’ve wanted to make my own homemade pesto for some time now. I’ve been waiting until I had access to a food processor (which I do not own), until I realized that I could probably attempt this in my bullet blender. And while the final product isn’t perfect–there are some chunks and unground nuts here and there–it’s still pretty darn good!

The other key component for homemade pesto was, obviously, basil. It’s hard to get my hands on fresh basil for some reason. They don’t sell it in regular bunches at the grocery store like they do parsley, cilantro and mint. It comes either as a big bunch with roots on the end in a package, which says to me that I’m meant to replant this. And since I have the gardening skills of a doorknob, I’ve always steered clear.

But recently I discovered a much more user-friendly version: already potted basil! Yup, I just have to take it out of the package, plop it in a larger pot or on a dish (something to catch the dirt and water) and water it from time to time. And then tada! A never-ending supply of homegrown basil.

I bought this wonderful creation yesterday, though it’s still sitting on my kitchen table because I’ve yet to transfer it to the big pot in my front yard.

Well, now that my major two pieces of this puzzle came together, it seemed like there was nothing left to do but make pesto!

This is a pretty traditional pesto, but not completely authentic. For one thing: I added parsley in with the basil to add a fresh, crisp brightness. There are also no pine nuts. (SAY WHAT?) Really. Pine nuts are expensive, and I’ve never exactly sat down with a bowl of pine nuts for a snack, so they’d really become quite a one-trick pony. So I substituted nuts I had sitting in my pantry: almonds. That’s the great thing about a sauce like pesto–you can tweak and customize to your tastes, dietary needs or pantry supplies!

Also, like this is a surprise, I didn’t measure. I grabbed things and tossed them into the blender cup. And it was tasty. It was different each time too, but that’s the beauty of experimenting. Make this to your tastes.

Basil-parsley pesto

Several large handfuls of whole, fresh basil leaves
Small bunch of fresh flat-leaf parsley leaves
Large handful of grated Parmesan cheese
1 small garlic clove, peeled but whole
Handful of slivered or whole almonds (I had slivered on hand so I used them to cut down on the chopping once in the blender)
Generous pour of extra virgin olive oil
Salt and fresh ground black pepper to taste

-Add everything to the cup of a bullet blender or jar of a regular blender. If using a food processor, add everything but the oil. Blend well, shaking and scraping down the sides as needed, until well incorporated and evenly chopped or puree to smooth, depending on personal preference.
-Add more oil as needed, or, if using a food processor, drizzle in oil and the dry ingredients mix. Continue to blend to desired consistency. Finish with salt and pepper.

*(Just a note if you’re using a bullet blender like I did–I used the flat chopping blade, not the regular blade that sticks up. I use that one to puree and make smoothies.)

I made my pesto pretty thick, almost paste-like, to be more versatile. I can add olive oil to it to thin it out for use as a sauce or keep it thick to use as a sandwich spread.

So what did I make first with my homemade pesto? Pasta pesto, of course!

Cook pasta (I had elbow macaroni on hand), mix with olive oil and pesto, top with more grated Parmesan and enjoy!

And for lunch the next day, I mixed a tablespoon or so of pesto into plain hummus to make pesto hummus! I used store-bought Sabra hummus, but this would be even better with homemade!

Yesterday, I made a bigger batch of pesto and used it to make a pesto pasta salad for my Memorial Day picnic! But more on that tomorrow…

Has anyone made their own pesto before? Do you go for the traditional recipe, or do you add your own tricks and tweaks? I’m seriously contemplating a cilantro pesto, since I have a cilantro obsession. What’s your favorite spin on pesto?

My very first “What I Ate Wednesday” (Bridal Shower edition!)

Yesterday was a sick day for me, and I worked from home. So I expected to hit you with a double-whammy of recipe posts. But instead, I ended up sleeping most of the time I wasn’t working or feeling like I was dying, so, alas, no recipe posts. I’ll get them to you later this week. In the meantime, I’m jumping on the train of something I first saw on the Lean Green Bean blog: “What I Ate Wednesdays.” It’s just what it sounds like–every Wednesday, you chronicle what you ate for one day, one week, one trip, whatever. And today, I’m joining the WIAW club.

While I first saw this on the Lean Green Bean, it’s actually hosted by Jen over at Peas and Crayons, so a big thank you to her for hosting! (Check out lots of great WIAW posts here, too!) And so, on with my first What I Ate Wednesday. For my first post, I’m not just following any old day of eating–this is a WIAW Bridal Shower edition!

I attended a friend’s bridal shower on Sunday, and there was no lack of yummy homemade food and drinks. So, naturally, I had some of everything! But before I could get to that, I had to start of the day with a good breakfast. I really wanted cereal, but I was almost out of everything, so I ended up with a mixed bowl of Kashi Autumn Wheat, Kashi GoLean Crunch (Honey Almond) and some muesli from the Wegman’s bulk bins. I topped that all off with some chopped strawberries and finished up with a glass of Simply Orange-Mango juice. (Even better than regular orange juice!)Then, the bridal shower! We had lots of little snacks and hors d’oeuvres, like pita chips and hummus, bruschetta, chips and such. There was also a little bar set up with both regular and grown-up (ahem, spiked) lemonade, wine and fun Italian sodas. Then, for lunch, a great spread of finger sandwiches (ham and cheese and cucumber and cream cheese), curry chicken salad, coleslaw and macaroni salad and a big Italian salad with grape tomatoes and mozzarella.Of course, some seconds were had. (And a few cocktails!)

Then there were the desserts! A tray of assorted Italian cookies (my favorite!), along with homemade funfetti-dipped strawberries (yes, you heard that right–funfetti strawberries! They were dipped in white chocolate with the funfetti sprinkles in it), colorful cupcakes with hearts and fruit. Unfortunately, the desserts were snatched up too quickly for me to get a picture! Anyone who knows me knows how much I love chocolate-covered strawberries, so I had to try one of the funfetti variety (even though I’m not a big funfetti fan.) I also had a cupcake–chocolate, how could I not??–and WAY too many cookies. (Lesson learned: don’t sit down right next to the cookie tray. Ever.)

All that eating really did me in, and I ended up having half a cup of coffee for dinner. No joke. I was pretty much full for the rest of the night.

Well, there you have it–my first foray into WIAW! Hopefully I’ll remember to keep this up! And keep your eyes peeled for that double-whammy of recipes coming sometime this week!

Restaurant Week Chronicles: (the very belated) Part 2

I realize it’s been more than a week since my first Restaurant Week post. And, no, it is no longer Jersey Shore Restaurant Week–I’m belated. But, I capped off my week by going off-the-menu for Restaurant Week at Monticello’s in Red Bank.

Technically, Monticello’s did not participate in Restaurant Week.  However, it was a new restaurant during the course of that week, so I’m going to count it. Also, I needed something to make Part 1 feel complete. (This was supposed to be a three-party series, but we really wanted to go to Tre Amici in Long Branch, but it never worked out–problem after problem! Someone really didn’t want us to go there! Alas, there will be no “Mockingjay” to my “Hunger Games,” and you will have to settle for a duology.)

Anyway, I apologize now because there are no pictures from Monticello’s. Kevin and I went with a big group of friends we did theater with, so between all the catching up there was no time to stop and take photos (well, not of the food anyway.)

Monticello’s is BYOB, which is great and easy on the wallet, considering the menu’s a bit on the pricey side. The best part, though, is that if you bring in a bottle Cabernet, Rioja, Merlot, Zinfandel or Shiraz, they will make it into sangria using their special house recipe. And it is YUMMY! (We brought Shiraz for ours.)

Unfortunately, from a culinary perspective, that was the best part of the meal (aside from the bread, maybe–piping hot and soft!) Otherwise, I’d say the food was okay at best. I’ll be honest, though, I was quite jealous, because while I didn’t enjoy my food much, everyone around me seemed to love theirs. I even sampled a bit of Kevin’s Duck Breast over Papardelle with a rosemary Merlot sauce, and it was superior to mine.

To start, my friend and I split fried calamari. Now, I will preface this with the fact that I am very, very picky about fried calamari. I only recently even started eating it, and I only like it when it is cooked perfectly. Any rubberiness and I’m out. That being said, I found Monticello’s calamari to be tough to chew and a bit rubbery, though the breading and sauce were tasty. (I finished chewing off the breading before I finished the calamari itself though, which was sort of a weird sensation.) My friend, on the other hand, loved it. So, maybe I’m just picky. (Not maybe, I am picky.)

I still had faith in my entrée, though. I was in a simple mood and went for a very basic dish: gnocchi with pesto. I love both of these things, especially a good, bright, herbal pesto.  This pesto wasn’t that. It was creamy (what?) and very garlicky, but had almost none of the fresh bright crispness that I love from pesto. It felt heavy and hot, not cool and light like a pesto should, especially over something as dense as gnocchi. The gnocchi themselves weren’t great, either, and started to feel to mushy as I ate. I couldn’t finish the dish despite the fact that I was still hungry. Not at all what I was expecting.

However, the evening for me (thankfully) was not about the food, but the company. Good friends, good wine and good conversation can make up for even the worst of meals. (Still, a good meal certainly ups the ante!)

I would give Monticello’s another chance, as long as I stay far away from their pesto sauce and fried calamari. Everyone around me raved about their dishes, and they all had larger, heartier entrées. Maybe that’s the secret to Monticello’s–the Chicken Saltimboca over the pasta with sauce. I’d give it another shot, but I’d go in skeptical.

No time for pictures of food, but always time for pictures of friends--our group at Monticello's

 

Brunch at Porta

I wrote a post in late February praising Porta Pizza in Asbury Park, but I mentioned that they did much more than just dinner–including weekend brunch.  Well, keeping true to my promise, I checked out their brunch on a cold, drizzly, early Spring Saturday, and I wasn’t disappointed!

I met up with a friend of mine, Carolyn, for what seems to be becoming our semi-monthly (or six-monthly, as the case may be) meetup. And as much as I’ve been waiting to try brunch at Porta, funnily enough, it was her suggestion. (Great minds think alike, I suppose.)  So, this past weekend, we headed to Asbury Park in the rain and the cold to meet up for what turned out to be a spectacular brunch.

Porta serves brunch every Saturday and Sunday from 11:30 a.m. to 3:30 p.m.  Not wanting to be late to the party, Carolyn and I arrived just after 11:30.  I was expecting the place to be packed, but maybe because it’s still relatively unknown, or maybe because the weather was exceptionally atrocious, we were the only two people in the restaurant. People began to trickle in once we were settled in with our cappuccinos, but we seemed to constitute the entire “early” crowd. (By the way–good, big, inviting cappuccinos–and this is coming from someone who can make a cappuccino!)

Porta’s brunch menu is unique and varied, with a mix of their usuals and brunch-only options. They offer sweet and savory, breakfast and lunch, ranging from pizza and salads to french toast and fritattas.

We agreed that the best and only way to do this brunch was to try multiple things and share them.

Luckily, we have similar palates so this did not prove too much of a challenge. We started with a house-cured salmon appetizer with crostinis, marscapone cheese and chervil.

As you can see, I couldn't wait long enough to get a picture before I dug in.

I’m a Jewish girl, New Jersey-born and raised. Lox and cream cheese is pretty much a staple in my life, and I will try almost any and all variations on it. (Lox–smoked, cured salmon–is one of the only seafood I actually like. That, shrimp and fried calamari.)

This one was so good I’m afraid I’ll never be able to eat a regular bagel with lox and cream cheese again.  My first thought when the plate arrived was, “I wish they gave us some lemon to squeeze over the fish.” But as soon as I tasted it, I realized it was already there. The salmon was finished with lemon, olive oil and garlic, and the spicy-citrusy taste was bright and abundant. With the smooth, luscious marscapone and crispy-chewey crosinis, I was in a Jewish-Italian heaven.  I could have ordered three plates of that alone and been perfectly content.

Well, almost…we also ordered lemon-ricotta pancakes which were the lightest, fluffiest pancakes I’ve ever seen. As Carolyn put it, “much more cake than pan.” They were served over ricotta cheese with a vanilla brown butter syrup and macerated plums.  I didn’t expect a big punch of lemon, since in a pancake or similar baked good, the lemon flavor is typically subtle and underlying. But these pancakes packed a lemon punch! The lemon flavor was intense, but not fake, and most definitely a pleasant surprise for a lemon-lover like me.  And, I need to find out how to make such fluffy pancakes.

It's so fluffy I'm gonna die!!!

We had decided we were also going to try their butternut squash pizza, which neither of us had ever seen on the dinner menu, and sounded like quite the savory-sweet experience.  When the waitress informed us they were all out, Carolyn and I looked at each other like sad children for a moment before settling on the roasted tomato fritatta with smoked mozzarella instead.

As I’ve said before, I’m not a huge fan of cooked tomatoes, but they weren’t overpoweringly sweet in this dish.  The arugula served over the fritatta helped too, I’m sure, as did the homemade focaccia that came on the side.  We sat close to the pizza ovens that are out in the open, and I watched the chef make our focaccia bread–the smell was intoxicating to this starving girl, and it looked so yummy! The fritatta was tasty, but ended up overshadowed by the salmon and the pancakes–it’s the only dish we didn’t finish. (Really, we were just too full–and too focused on our pancakes.)

Fritatta with that wonderful-smelling focaccia that made me so hungry!

So, that’s two down for Porta, and I would recommend their brunch to anyone.  I actually really want to take my mom since a lot of their brunch options are seemingly gluten-free, like the fritattas and other egg-inclusive dishes (braised Beluga lentils with quail eggs, for instance.) Even the salmon appetizer–the crostinis tasted great, but they’re really just a vessel for carrying the cheese and the salmon.  They’re not a necessity.  Carolyn ate some of the leftover salmon and cheese once the bread ran out and she agreed, she didn’t miss them.

OK, so next up, I guess I will have to check out Porta’s nightlife.  Or gluten-free pizza Tuesdays.  Or spaghetti and meatballs Sundays. Or… the list goes on.  All I know is I want to go back to Porta over and over again.

Making something out of nothing

I mentioned last week that I’ve been sustaining myself on frozen food and Kind bars because I was too busy to cook, let alone go grocery shopping. Well, the other night I still had not gone grocery shopping, but I was hungry and I wanted to cook something resembling real food. So I raided my freezer and my pantry to pull together whatever I could find, and the results were not half bad. (Pretty tasty, actually!)

What I found:

A box of elbow macaroni
A bag of frozen spinach
Frozen green beans
Frozen ham steaks
Italian cheese/pizza cheese blend
Extra virgin olive oil
Fresh garlic
Fresh ground pepper
Red pepper flakes

My mom ended up coming home early, so in addition to my regular pasta, I boiled up some brown rice pasta for her (she has Celiac disease, so she has a gluten intolerance.)

First, get some water boiling with a bit of olive oil in it. While the water boiled, I thawed out the ham. It’s even better if you have non-frozen ham.
Cube the ham (I used one large ham steak) and sautee in a pan. Add frozen green beans to the pan and let it all cook together.
Once the water boils, toss in as much pasta as you’d like, let cook to a nice al dente and drain.
Thaw or steam the spinach and drain to get rid of the excess water (there will be a lot.) Add to the pan with the ham and green beans.
Mince one small clove of garlic and add to the pan. Add plenty of fresh ground pepper and a small palmful of crushed red pepper flakes to add just a bit of heat.
Once the spinach cooks down, add some olive oil to the pan–just a drizzle.
Put pasta into bowls, followed by the ham and spinach mixture. Add a generous drizzle of olive oil (mine’s closer to a pour than a drizzle) and top with the cheese. Heat in the microwave for a few seconds to melt the cheese, if necessary.

Finished product

Finished prodcut 3

Finished product 2

And the best part--leftovers! Made a great lunch at work the next day.

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