Stracciatella Crostini

I haven’t been posting as much as late because I’ve been very busy. Busy with work, busy with life, and my parents came to visit for three weeks… so life has been quite hectic lately and I am finally settling back down to my lonesome.

I would eat burrata everyday if I could afford it… $11.99 adds up… but as of two years ago, I have discovered stracciatella and I love stracciatella even more than I love burrata… as if that could ever happen! I hope I don’t sound crazy but as a cheese enthusiast, you don’t know what you’re missing if you haven’t tried stracciatella yet. The stretchiness of the stracciatella is amazing.

Anyway, my favorite way to eat stracciatella is on toasted bread with late spring/juicy sweet summer cherry tomatoes, Serrano jamón, and a simple salsa verde, and big flakes of sea salt. Perfection. Love it.

 

 

Burrata & Avocado Toast

When you think of avocado toast, do you think of those basic white girl Instagrams? Because I do, and whenever someone mentions avocado toast, you can hear how much I keep my loathing in silence.

Anyway, this is my version around that (annoying) fad: Avocado on Filone Toast with Burrata, Espelette, Crispy Quinoa and Radish Sprouts. And I only made this because I had avocado and burrata in excess.

Clam Sandwich with Green Goddess

The best clam sandwich that I had was when I went to Cape Cod in the summer of 2016. Fresh clams were shucked, the bellies were separated from the strips, and the bellies were deep-fried. I don’t remember the sauce in the hot-dog bun but all I can remember is that it was the freshest, most succulent, juicy seafood sandwich that I have ever placed in my mouth.

This clam sandwich that I made is nowhere close to the clam belly sandwich that I had in Cape Cod – but it was pretty damn delicious.

This Clam Sandwich was made with Mini Baguettes and I made a Green Goddess sauce and mixed it with lots of fresh Tarragon, Crème Fraîche, Lemon Juice, and Espelette Pepper.

Romescada

It’s snowing outside. It’s fucking freezing too. It’s unbearably chilly near my window. And all I want is this Romescada with Monkfish, Octopus, and Gambas.

Happy New Year & Happy Holidays!!!

Plans for Friendsgiving 2017

I’m a month late this year… I usually have my Friendsgiving menu ready in August – I like to plan early!

Goat’s Milk Ice Cream, Pumpernickel Soil, Lemon Foam, Microgreens
(1st course)

Dill-Brined Halibut with Farro, Sun-Dried Tomato, Pine Nuts, Micro Chervil
(2nd course)

Butternut Squash Velouté, Black Trumpets, Chanterelles, Toasted Pepitas & Chives
(3rd course)

Duck Carnitas, Pickled Onions, Watermelon Radish, Serrano, Cilantro, Lime, Tortillas
(4th course)

Warm Pear Tart, Candied Pecans, Maple Ice Cream
(5th course)

 

 

Burrata with Broccoli Rabe Pesto

I LOVE BURRATA!

I LOVE LOVE LOVE BURRATA!

Did I mention how much I love burrata? I LOVE BURRRRRRRATAAAAAA!!!!

I know other people love burrata too.

I served this dish right when spring began. This is fresh Burrata cheese from Murray’s Cheeses with a Broccoli Rabe Pesto over toasted Filone sourdough, Confetti Cherry Heirloom Tomatoes, Aged Apple Vinegar, and Micro Basil.

Gamba in Sauce Américaine

There is nothing I love more than prawns and Sauce Américaine. These gambas or prawns are quite large; you can’t really tell in the photo, but they are seven to a pound.

This is one piece of Gamba in Sauce Américaine with Toasted Baguette and Micro Cilantro.

Recipe: Romescada

Romescada is a rustic seafood stew from Catalan, Spain. Romescada and Romesco sauce are very similar, in ingredients, but differ in method. Romesco sauce is typically pounded together (or whirled in a food processor or blended in a blender), and olive oil is added until the mixture resembles a reddish mayonnaise. However, Romescada is made with adding the individual ingredients one by one, creating a more in depth flavor profile.

What to add to Romescada is endless. Traditionally, the stew has monkfish or any other firm-fleshed white fish, such as sea bass, and any type of shellfish, bivalve, or cephalopod.

I make Romescada with the unreduced lobster stock from Sauce Américaine. That’s super flavorful. Also, I use sourdough for my bread slices.

  • 1 cup blanched almonds
  • 1 cup peeled hazelnuts
  • 4 slices bread, crusts removed
  • 2 medium Spanish onions, finely chopped
  • 4 dried Ñora chiles or 2 dried Ancho chiles
  • 2 fresh Fresno peppers, seeds removed and finely chopped
  • 12 canned Piquillo peppers, chopped, more if needed
  • 2 tsp Pimentón Dulce (sweet paprika)
  • 8 garlic cloves
  • 2 cups tomato paste
  • 1 cup dry white wine
  • 2 quarts lobster stock/Sauce Américaine, more if needed
  • Salt & freshly ground black pepper
  • Olive oil

Preheat oven to 400°F. Roast nuts and discard any skins. Then boil them for 15 minutes so that they are easy to blend.

In a large stockpot, add olive oil to depth of ¼-inch, fry 4 bread slices slowly on both sides until crisp and golden. Remove bread, drain on paper towel, cut into ½-inch cubes, and set aside. Add chopped onions to pot, season with salt and freshly ground pepper and cook until onion is softened and lightly colored, about 10 minutes. Remove from heat while you do the next step.

Put dried Ñora/Ancho chilis in a small pot with water, simmer for 15 minutes, drain, and discard water. Remove stems and seeds.

Put roasted nuts, fried bread, garlic, chilis, Fresno, piquillo, and paprika in a food processor. Blend until it comes to a thick paste, adding more piquillo peppers if necessary to make it catch.

Add mixture from food processor to softened onions and cook over medium-high heat for 5 minutes. Add tomato paste and wine, simmer until mixture has dried out a bit. Add 2 quarts of lobster broth, simmer until slightly thickened, about 10 minutes. Taste for seasoning. If too thick, add more stock.

Sample dishes:

Speck on Pumpernickel Toast

Meyenberg’s European Style Goat’s Milk Butter is one of the best products out there. You have to get your hands on this stuff! Luckily for me, I can order this via my job. I can eat this butter on some toasted bread, non-stop, everyday!

But for this little amuse bouche, I whipped the butter so that I could squeeze it out from a pastry bag. This was Smoked Italian Speck on Pumpernickel Toast with Whipped Goat’s Milk Butter and Micro Parsley.

Romescada

Romescada is a rustic seafood stew from Catalan, Spain. Romescada and Romesco sauce are very similar, in ingredients, but differ in method. Romesco is typically made with fresh and dried red peppers, roasted almonds and hazelnuts, garlic, and day-old bread fried in olive oil. These ingredients are then pounded together (or whirled in a food processor), and olive oil is added until the mixture resembles a reddish mayonnaise.

Romescada is reminiscent of bouillabaisse. Often, the stew has monkfish or any other firm-fleshed white fish, such as sea bass, and any type of shellfish, bivalve, or cephalopod.

In my version, I have head-on prawns, little neck clams, and squid.