Fancy Flatbread

Since Jess is such a rockstar and makes her own pizza dough, I wont even tell you that I cheated and bought some pre-made garlic & herb pizza dough from Trader Joe’s. I know, shame on me. Don’t do it guys, the fresh stuff is EASY and so good. Steal her recipe and freeze it if you have leftovers.

Anyway, I love anything that pairs well with wine, I don’t know if you guys had picked up on that subtle piece of information through out our numerous appetizer posts. I was inspired by a farmers market in the Hamptons last month that had these plump, jammy fresh FIGS! I needed to buy a whole box of them and went to town with making this flatbread. I went on the same premise as we have on most of our salad recipes and wanted to hit all sorts of taste bud pleasers: salty, sweet, crunchy, creamy, etc. I shit you not, I knocked it out of the park. So grab your glass of Pinot Noir or chilled Rose and EAT up!

  • 3-4 oz. of goat cheese or shredded Manchego (My 1st attempt I did mozz and while delish, doesn’t pack the bite and sharpness this flatbread needs.)
  • 1 tbsp. of fig preserves OR balsamic glaze (emphasis on the OR. Again on the 1st attempt I did both and it was coyingly sweet especially if males plan on eating this.)
  • 6 oz. of thinly sliced Prosciutto (I am almost certain Pancetta would do the trick also but that’s a whole extra step of crisping that up, so just start tearing and placing on dough.)

Now, I could do thinly sliced red onion of 2 fistfuls of arugula on this just for that peppery crunch but my company wasn’t a fan of either so I left it off. But hey, it was still good, so what do I know? Anyway roll out the dough, smear the preserves or glaze, then nestle the globs of cheese with the crumpled up slices of prosciutto around the surface. Yes, crumpled is a technical culinary term, jerks!

Anyway, last but not least is the FRESH sliced figs, go nuts, as many or as little as you have. If you must have some guidance, try using 6-7 whole figs, sliced. I drizzled with a little bit of olive oil before placing in oven.

Bake at 400 degrees for 10-12 minutes.

Happy Eating, XO.

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Foodie Fave: Prosciutto, Caramelized Onion and Potato Frittata

You know how sometimes you just scroll around the internet of things and end up on some awesome site? I was doing this is a little while back and ended up on a beautiful foodie site called Two of a Kind. As I was reading about the author, Alison, I realized I had actually worked with her a little while back! #SmallWorld. It’s a pretty cool feeling when you discover another side of someone, this one being a mutual passion – fooood.

So, as we like to do every month, we’re featuring Two of a Kind as our Foodie Fav! Alison’s latest frittata – prosciutto, caramelized onion, and potato looks divine. We can’t wait to dig in!

  • ¾ pound Dutch yellow potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, halved and thinly sliced
  • sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh chives, plus more for garnish
  • 2 tablespoons chopped fresh parsley
  • 6 large eggs
  • 3 slices prosciutto
  • 6 ciliegine (small mozzarella balls), quartered

Fill a small pot with water and add the potatoes, cover and bring to a boil. Reduce heat and simmer until potatoes are easily pierced with the tip of a knife, about 8 minutes. Drain; when potatoes are cool enough to handle, remove and discard skins and slice into ¼” rounds.

Heat olive oil and butter in a 9″ oven-safe fry pan over medium-high heat. Add onions and cook until caramelized, 8-10 minutes. Add the cooked potatoes, season with salt and pepper, and sauté for 3 minutes. Reduce heat to medium-low and add the chives and parsley, stirring to combine.

In a large bowl, whisk together eggs and season with salt and pepper. Add eggs to a fry pan and cook, gently stirring the mixture constantly with a silicone spatula for about 15 seconds. Smooth the top and cook until the bottom is golden brown and the top is slightly set, 4-5 minutes. Sprinkle prosciutto and ciliegine on top. Move to the broiler for 5-7 minutes or until cheese is melted. Remove from oven and slide the frittata onto a cutting board or serving platter. Top with more chives, cut into wedges and serve warm.

Prosciutto-Caramelized-Onion-and-Potato-Frittata

Happy Eating, XO.

Rolling with My Homies

So as per usual, I was hung-over & laying on the couch watching the Food Network channel. Much to my dismay though the show on the screen was making something much too difficult for anything I’d want to replicate. So I took the basic premise of the dish they were constructing and watered it down to the point that the home cook can make it (i.e. I tossed out the whole section about making your own fresh pasta dough, I mean please, if I could do all that I wouldn’t need to dine out. I don’t have the time nor the energy to get down like that). Anyway, I liked the concept of the dish and was craving some home cooking, good ole Italian food. Some prefer some southern comfort food, but pasta or anything Italian is the way to get me feeling all cozy & loved. So when I was finally hydrated and rid of the shakes from a super fun weekend with my homies- I got rolling in the kitchen. (ha get it, rolling because its a rollatini recipe!) Hope you guys enjoy & if you have any suggestions or spins of your own, please do comment below!

  • 3 oz. Prosciutto de Parma (thinly sliced, finely chopped)
  • 1 box of Lasagana Sheets (I think you could even use manicotti tubes & stuff those, but I guess that takes away the “rolling”/”rollatini” fun?!)
  • 1/2 cup Whole milk ricotta
  • freshly grated parmesan (I just grabbed a lil chuck of the reggiano from Whole Foods, try to avoid the pre grated stuff if you can)
  • 1 tsp. of crushed garlic
  • a pinch of black pepper and a pinch of crushed red pepper flakes
  • 12 oz. frozen spinach (completely thawed & drained of excess water, this is imperative so don’t rush past this step)
  • 1 egg
  • 1 tbsp. of butter

Boil the pasta just al dente. You want the lasagna sheet to be ply-able, but not so over cooked it tears when rolling. I’d say about 10-15 minutes in salted water. While the pasta boils: combine the egg, dried/thawed spinach, garlic, seasoning, cheeses, & prosciutto. Lay out the pasta sheets and pat them dry. Layer the mixture of the other ingredients like you would for a lasagna, but then roll the pasta up (don’t make too thick of a layer the stuffing will spill when rolling, also it helps to leave a little margin at both ends so that you have a seal to create when all rolled up). Flip it so its standing upwards in the pan, not laying down (See photos below). Repeat with all sheets. When the pan is filled, brush the tops with the butter and grate some more cheese on top. Stick in the broiler at xxx degrees & cook for xxx minutes while keeping an eye on it so it doesn’t burn. Serve warm with marinara sauce.

photo

Happy Eating, XO.