28 October 2010

Champagne is Mad Tasty

Some people believe that Champagne is just for special occasions, I am not one of those people. But, if you are, here is a reason to celebrate.

Today is Global Champagne Day! 

So pop a bottle, pour yourself a glass, and have a little fun. I'm sure you deserve it.

To find out more about Champagne, click here. For more information on Global Champagne Day, click here.

27 October 2010

Grilled Fruit Bruschetta with Sweet Mascarpone

No matter how you serve them, fruit and cheese make the most wonderful combination. While leafing through the latest issue of Food and Wine magazine, I spotted this "knife and fork dessert" and knew instantly that I had to try it. The simple combination of caramelized fruit, savory peasant bread, and sweet mascarpone cheese made this a delicious fall dish. We don't have space for a grill in our tiny apartment, but my Calphalon Grill Pan did the trick.

Also posted at A Nesting Experience!

Grilled Fruit Bruschetta with Sweet Mascarpone (inspired by Michael Glissman in Food and Wine)
Serves 8
  • 1/4 cup sugar
  • 1 teaspoon dried lavender buds
  • 4 large plums, halved and pitted
  • 4 nectarines, halved and pitted
  • 2 pears, halved and seeds removed
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons finely grated orange zest
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 cup mascarpone 
  • 1/4 cup confectioners sugar
  • 2 teaspoons honey
  • Eight 1-inch-thick slices of peasant bread (make it yourself! recipe to follow)
  • 8 rosemary skewers, most of the leaves stripped off
  1. Put the sugar and lavender in a spice grinder and grind to a powder. 
  2. In a large bowl, combine the lavender sugar with the plums, nectarines, pears, lemon juice, orange zest and 1 tablespoon of the olive oil. 
  3. Toss well and season lightly with salt and pepper. 
  4. Let stand for 10 minutes.
  5. Meanwhile, in a small bowl, stir together the mascarpone cheese and confectioners sugar.
  6. Brush the bread slices on both sides with olive oil.
  7. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. 
  8. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. 
  9. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
  10. Spread the honey mascarpone on the grilled bread. 
  11. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit and serve.
Peasant Bread (by Taste of Home)
Serves 8
  • 1 teaspoon active dry yeast
  • 1 cups warm water (110° to 115°), divided
  • 2 cups all-purpose flour
  • 1 teaspoons salt
  • 1/2 tablespoon sugar
  • 1/2 tablespoon butter, melted
  1. Dissolve yeast in 1/2 cup warm water. 
  2. In a large bowl, combine flour, salt and sugar. 
  3. Add the yeast mixture and remaining water; stir until combined. 
  4. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Stir dough down. 
  6. Place in a greased 1 quart. round casserole dish. 
  7. Brush top with butter. 
  8. Let rise in a warm place until doubled, about 45 minutes.
  9. Bake at 350° for 45 minutes. 
  10. Remove from pan and slice into 1 inch thick slices.

20 October 2010

Something Sweet in MA

Did you know that Massachusetts is home to many a confection such as NECCO, Fluff, and Junior Mints? YES! Junior Mints! Boston.com posted a great slideshow highlighting some of the sweeter things to come out of Massachusetts - view the story here.

13 October 2010


Just a few weeks ago, I got married. My husband and I took our honeymoon in Greece. The food was absolutely incredible there, but the best thing that we ate (in my opinion) was tomatokeftedes (tomato balls). I knew as soon as I got home, I was going to have to learn how to make them!

Tomatokeftedes (recipe from Santorini Recipes)
  • 1 ½ cups tomatoes, finely chopped (dehydrated Cycladic tomatoes, if available)
  • ½ cup spring onions, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoon fresh spearmint, finely chopped
  • a pinch of dried crumbled oregano
  • 1 cup plain flour or a little bit more (depending on how juicy the tomatoes are)
  • 1 teaspoon baking powder
  • salt, pepper to taste
  • olive oil for frying
  1. Combine tomatoes, onion and herbs in a bowl.
  2. In a separate bowl, mix together flour and baking powder.
  3. Add flour mixture to tomato mixture a little at a time, stirring constantly until everything is combined into a mixture firm enough to form little balls.
  4. In a medium frying pan, add enough olive oil to cover the bottom of the pan.
  5. Heat oil on medium heat.
  6. Place the tomatokeftedes in the frying pan and cook on each side, until golden.
  7. Remove tomatokeftedes from the pan and place them on paper towel to absorb the extra olive oil.
  8. Serve with lots of tzatziki

06 October 2010

Food Fight.

Food Fight, a short film by Stefan Nadelman, is an abridged history of American-centric war, from World War II to present day, told through the foods of the countries in conflict. Watch as traditional comestibles slug it out for world domination in this chronologically re-enacted smorgasbord of aggression.

(I reccomend watching it without reading the synopsis and/or checking the cheat sheet before hand... it is fun to try to figure out who is who and check after!)


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