Italian Sushi

I know sushi is a Japanese concept, but as of late I have been eating it more and more in an Italian fashion.
Shout out to Gran Caffe L’Aquila in Philadelphia for giving me the joy of combining my two favorite cuisines. The concept is Japanese, but the flavors are Italian. The first recipe is savory and the second is sweet. They wont disappoint. And while I’m on a roll here (haha pun totally intended)
Get out to local fusion spots and embrace the melting pot of cultures America is so known for. (i.e I just heard of a new French & Lebanese spot called Cafe La Maude in Philly as well) I mean the world is your oyster. Support local restaurants and cafes! Not only will it be an enjoyable outing, it will help spark creativity in your own kitchens and cooking endeavors. Ok food PSA is over now just go and roll some sushi!

  • Salumi Sushi
  • 1 slice Mortadella
  • 1 stick/ thin wedge of fontina
  • 1 tbsp. of crushed pistachio
  • 1 tbsp. of fig jam

Lay out the mortadella, smear the jam and lay the cheese in center. Sprinkle the nuts, roll, and slice.
Just like our sultry salads these are palate pleasing ingredients with creamy cheese, crunch of the nuts, salt of the meat and sweet/fruity flavors from the jam.

  • Brunch Sushi
  • 1 Whole wheat wrap
  • 1 tbsp. Nutella (note for our lactose intolerant folks you can always substitute for peanut butter)
  • 1 banana
  • Lay out the wrap and smear the nutella or PB. Lay the banana in the center, roll, and slice.

This is so great as a snack or breakfast on the go. I make it the night before and refrigerate so the nutella serves as a glue and hardens a bit with the cooler temps of the fridge. Popping them in my mouth sitting in morning rush hr traffic.

Hope you enjoy both of these and can email us other ideas (Damndelish@gmail.com) or tag us in photos (@damndelish) of your Italian Sushi creations!

Happy Eating, XO.

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Foodie Fav: Parm baked edamame

If you’re looking for a healthy yet filling snack, this is it guys! (I guess we’re on a healthy snack kick this week?) I read a little while back that roasting edamame is the new trend, but this takes it up to a tasty new level. Not to mention it’s super easy. And Nicole’s site, Pumps & Iron is pretty inspiring to get in shape for bathing suit season!

  • 1 package of frozen edamame
  • 1 tbsp olive oil
  • 1/2 grated parmesan cheese
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Let frozen edamame thaw and pat dry before cooking. When you’re ready to cook, preheat oven to 400 degrees and grease a cookie sheet. Mix parmesan cheese, garlic powder, salt and pepper in a bowl. In separate bowl, toss edamame with olive oil. Add the parmesan-spice mixture to the edamame and toss until evenly coated. Spread evenly on the cookie sheet and bake for 15 minutes, or until the cheese is golden brown and crispy.

Parm roasted edamame

Honey Roasted Walnuts

Guys, I’m having a love affair. With honey roasted nuts. I don’t know if it’s the countless times I’ve smelled them in NYC or because every one of my Blue Apron orders has them, I’m loving them right now. And the fact that they’re easy to make and relatively healthy is a total bonus. Whip them up right before company comes so the house smells good and you have something to snack on.

  • 9 oz container Aurora walnuts (I mean, you know us a little by now. Use whatever brand you’d like!)
  • 3 tbsp honey
  • Dash of cinnamon for some spiciness, or a dash of salt for some sweet and salty action

Set your oven to broil and grease a medium sized cookie sheet. In a large bowl, mix together the walnuts and honey until fully coated. Spread the coated walnuts on the cookie sheet and sprinkle with cinnamon, salt, or whatever your creative mind comes up with! Roast the walnuts for approximately 15 minutes or until they begin to brown. Serve hot for a little NYC flavor, or they can be wrapped and stored for a couple of weeks.

Honey Roasted Walnuts

Happy Eating, XO.

Spring Lavender & Lemon Cookies

When you think of spring, what do you think of? Flowers, pastels, fresh everything. So why not transfer all of that goodness in to a cookie? No joke. I don’t know what made me want to do it, but I tried putting lavender in a cookie and it was like spring in my mouth. I promise, you can eat lavender, and it’s actually good for you! It helps with any stomach problems you may be having. Not to mention, your house will smell like a lavender field. #Instantzen.

*What’s not instant is the dough for this recipe. It has to sit for at least 3 hours or overnight before use.

  • 1/2 cup powdered sugar
  • 1 tbsp dried lavender, finely chopped
  • 2 tbsp lemon zest
  • Two sticks of unsalted butter, room temperature
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt

In a mixing bowl, mix together the first three ingredients: powdered sugar, lavender, and the lemon zest. Then, add in the softened butter until it’s a paste consistency. Slowly add in the flour and salt (you know the drill: add a little, mix, add a little, mix) until it becomes a chunky dough. On wax or parchment paper, or these awesome reusable baking sheets, kneed and roll the dough together to form a smooth “log”.  (The thickness of the log is how big your cookies will be, and how long it is = how many cookies you can get from it. Now get your mind out of the gutter. We’re talking about spring cookies here.) Wrap the log in plastic wrap and chill for 3 hours or overnight.

When you’re ready to make the cookies, preheat the oven to 375 degrees. Unwrap the log and start slicing it into pieces 1/4″ thick. I was able to get roughly 2 dozen cookies. Place them on a greased cookie sheet and bake for roughly 15 minutes.

Lavendar Spring Cookies

Happy Eating, XO.