[Recipe] "Summer Lovin'" Strawberry Tiramisu

It's easy to fall in love when you're on vacation.  You're far from home and all the stress and chaos or, alternatively, the humdrum, of normal, everyday life.  It's beautiful and sunny and fresh and new.  And then you meet someone, and you don't overthink anything-- you can't.  This handsome stranger lives hundred, thousands of miles from you, and this wine from a different state, a new country-- it's local here.

Thus starts 50% of all chick flicks.  And then, in those romantic movies, the object of your (brief) affections somehow winds up not being so brief but instead, coincidentally, the older brother/cousin/best friend of someone you've known forever, or they have always been meaning to move to the U.S. and away from Italy or Chicago.  Or wherever.

In real life, though, you leave your summer romance, your Roman Holiday, exactly where you found it.  And you know you'll always have Paris, but it's just not where you belong.

Soundtrack: Summer Nights (Grease)

Summer lovin', had me a blast, oh yeah
Summer lovin' happened so fast
I met a girl crazy for me
Met a boy cute as can be

Summer days drifting away
To, uh oh, those summer night

"Summer Lovin'" Strawberry Tiramisu
A recipe by Giada De Laurentiis 

Regular readers of my blog/followers of my Facebook or Instagram feed have likely figured out my not-so-secret secret: I'm very much into strawberries.  They are such a lovely summer fruit and yet easy to work with in baking (as opposed to, for example, watermelon, another summer love of mine that is somewhat more difficult to incorporate into delicious goodies-- although perhaps that should be my next challenge... ).   This strawberry tiramisu was a very popular, refreshing ending to the Sunday Supper summer run.

Ingredients
1-1/4 cups strawberry preserves
1/3 cup, plus 4 tablespoons of Grand Marnier or Cointreau (or another orange liqueur)
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1-1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
52 (approximately) crisp ladyfingers (Boudoirs or Savoiardi)
1-1/2 pounds strawberries, divided

Directions
1.  Whisk preserves, 1/3 cup Grand Marnier, and orange juice in a 2-cup measuring cup.

2.  Place the mascarpone cheese and 2 tablespoons Grand Marnier in a large bowl; fold just to blend.
3.  Using an electric mixer, beat the cream, sugar, vanilla, and remaining 2 tablespoons of Grand Marnier in another large bowl to soft peaks.

4.  Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten.  Fold in remaining whipped cream.
5.  Hull and slice half of the strawberries.  Spread 1/2 cup of the preserve mixture over the bottom of a 3-quart oblong serving dish or a 13x9 glass baking dish or baking pan.  Arrange enough ladyfingers over the strawberry mixture to cover the bottom of the dish.  Spoon 3/4 cup of the preserve mixture over the ladyfingers, then spread 2-1/2 cups of the mascarpone mixture over it.  Arrange 2 cups of the sliced strawberries over the mascarpone mixture.

 

6.  Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture.  Cover with plastic and chill at least 8 hours or overnight.

7.  Slice remaining strawberries.  Arrange over tiramisu and serve.

[Sunday Supper Menu] "Summer's Bounty" Menu - Roast Chicken and Summer Produce

I really like seasonal menus.  Many restaurants have them, but the one that stands out to me is Park Avenue, a restaurant in New York City that not only changes menus with the seasons but its decor as well.

While the decor in my apartment changes little (though occasionally I'll have seasonal flowers), Sunday Supper often follows the seasons.  It's unfortunately already the tail-end of summer, but to the extent you'll have company over one last time, I present the "Summer's Bounty" menu.

"Summer's Bounty" Endive and Sugar Snaps with Parmesan Dressing
a recipe by Jean-Georges Vongerichten
Buy the full recipebook here on Amazon!

This salad recipe makes me want to join one of those farm collectives-- they're called CSAs (community-supported agriculture) (and you can check them out here if interested).  The reality is that my schedule likely wouldn't allow for weekly preparation of 5 random pounds of produce a week, but a girl can dream.  Or, you know, just buy enough summer produce for a 12-person dinner party.

Ingredients
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons champagne vinegar
1 tablespoon fresh lime juice
3/4 teaspoon Dijon mustard
1-1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
3 tablespoons grapeseed or other neutral oi
1-1/2 teaspoons extra-virgin olive oil
8 ounces sugar snap peas, trimmed and strings removed
4 yellow or red Belgain endive, leaves separated
1/2 cup chopped fresh herb leaves, preferably a mix of flat-leaf parsley, tarragon, dill, and chervil

Directions
1.  Combine the cheese, vinegar, lime juice, mustard, salt, and pepper in a blender.  Puree until smooth.  With the machine running, add the oils through the feed tube in a slow, steady stream to emulsify the mixture.

2.  Bring a pot of water to a boil.  Fill a large bowl with ice and water.  Generously salt the boiling water and then add the snap peas.  Cook just until bright green, about 30 seconds.  Drain, transfer to the ice water, and drain again.  Slice very thinly at an angle.

3.  Toss the endive and snap peas with the dressing.  Top with the herbs.

"Summer's Bounty" Parmesan-Crusted Summer Squash - Recipe in This Post

"Summer's Bounty" Tagliatelle with Spinach, Mascarpone, and Parmesan
a recipe by Jamie Oliver
Buy the full recipebook here on Amazon!

I wanted a starch that would be light and tasty, allowing the chicken and chorizo to shine.  This very simple pasta fit the bill exactly.

Ingredients
1 lb. tagliatelle or spaghetti
olive oil
2 teaspoons butter
2 cloves of garlic, peeled and sliced
1/2 a nutmeg, freshly grated
14 oz. fresh spinach, washed thoroughly and finely sliced
sea salt and freshly ground black pepper
1/2 cup heavy cream
5 oz. mascarpone cheese
2 handfuls of freshly grated Parmesan cheese (or more-- to taste)

Directions
1.  Bring a large pot of salted water to boil, add the pasta, and cook according to the package instructions.
2.  Meanwhile, get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic, and nutmeg.  When the butter melts, add the spinach.  After 5 minutes, it will have wilted down and will be nice and dark.  A lot of the liquid will have cooked away at this point.  Season with salt and pepper t taste, then add the cream, mascarpone, and a little ladle of cooking water from the pasta.  Let this come to a simmer and then season again.

3.  Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce.  Add 2 handfuls of Parmesan cheese and toss everything together.  Loosen to a nice, silky consistency with some of the reserved cooking water so it doesn't become too dry.  Check once more for seasoning and serve right away.

"Rustic Charm" Spanish Roast Chicken - Recipe in This Post (To Come)

"Summer Lovin'" Strawberry Tiramisu - Recipe in This Post

Regular readers of my blog/followers of my Facebook or Instagram feed have likely figured out my not-so-secret secret: I'm very much into strawberries.  They are such a lovely summer fruit and yet easy to work with in baking (as opposed to, for example, watermelon, another summer love of mine that is somewhat more difficult to incorporate into delicious goodies-- although perhaps that should be my next challenge... ).   This strawberry tiramisu was a very popular, refreshing ending to the Sunday Supper summer run.

[Recipe] "Au Revoir" Duck Confit Pasta

Moving can be one of the most stressful and bittersweet experiences of anyone's life, and it's something that young adults actually experience quite often before they "settle down."  You move away to college, perhaps a few times while you're in college, and then again when you start your first job or go on to grad school, rinse and repeat, rinse and repeat.  Moving is easier when you have less things, of course, and less hours to commit to school or work.  I'm much more likely to hire movers than to spend hours packing and unpacking myself, but even then, I have to spend a good amount of time organizing valuables and breakables and perishables.

My pantry is always full of cans and spices, and I've had to shed quite a few over the years as time gets away from me or as I move cross-country.  I've also picked up quite a few treasures over the years as my friends move.  My most recent gift was a large can of duck confit direct from Paris, set to expire in a little more than a month. It became the focus of my next Sunday Supper dinner party.

"Au Revoir" Duck Confit Pasta
a recipe by Emeril Lagasse
basic pasta recipe by Smitten Kitchen

The thing I most regret willfully donating in a move is an ornate, gorgeous gilded gold mirror that was larger than me.  It made its way over to my new city, but I had no space for it in my tiny starter apartment and I was forced to give it away to the guys who moved me.  There's a spot near the entryway of my current apartment that misses it dearly, and I know it'll be hard for me to find another just like it.

How about you, dear reader?  Is there anything you lost, purposely or not, in a move that you really wish you could get back?

Fresh Pasta - Ingredients
1-1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
1 to 2 tablespoons water, if needed

Duck Confit Pasta - Ingredients
up to 1/4 cup duck fat
2 tablespoons each of finely diced carrots, celery root, Shiitake mushrooms, onions, and beets
2 cups chunky meat, pulled from duck confit
1 tablespoon chopped thyme
1 cup chicken stock
2/3 pound pasta sheets, freshly torn into pieces
salt and black pepper
Parmesan cheese, for garnish

Fresh Pasta - Directions
1.  Combine all of the pasta ingredients in a food processor.  Run the machine until the mixture begins to form a ball.  You're looking for a dough that is firm but not sticky.  If needed, add water at a drop at a time until it comes together.  Place ball of dough on a lightly floured surface and invert a bowl over it.  Let it rest for an hour.  You'll have about 10 ounces or a little less than 2/3 pound of fresh pasta dough.
2.  Get your work area ready-- one option is to line a large tray with waxed paper.  Dust the waxed paper with flour.  Keep more waxed paper and flour nearby.

3.  Working with a quarter of the dough at a time, run in through your pasta roller on the widest setting (usually "0"), then repeat this process with the roller set increasingly smaller ("1," "2," "3," etc.) until the pasta is very thin.
4.  If you find your dough sticking, lightly flour it.  If it gets too big to handle, cut it in half.  If the piece gets too wide for the machine or becomes annoyingly irregularly shaped, you can re-"fold" the dough by folding the sides of the dough into the middle, like an envelope, and press it flat.  Then, run the piece back through the machine with the open sides up and down on the widest setting again ("0"), working your way thinner.  This allows the machine to "press" any trapped air out.
5.  Lay your pasta on the floured waxed paper in a single layer, trying to keep the pieces from touching.  Score the pasta sheets with a knife into 1/2- to 1-inch strips.
6.  Heat a large pot of salted water to a boil for the pasta.  Because the pasta is thin, it only needs to be in the pot for about a minute or two to cook al dante.  Drain.

7.  Finely dice all of the vegetables.

8.  Then it's time for the star of the dish, the duck confit.  If you've bought a can of it, the duck confit is sitting in a lovely vat of duck fat.

9.  In a large saute pan, heat 1 teaspoon of duck fat, add vegetables and duck confit, and cook 4 minutes, tossing often.

10.  Add thyme and stock, bring to a boil, and allow liquid to begin reducing.

11.  Add pasta directly to the saute pan.  Toss to combine, adding more duck fat for flavor if desired.  Season to taste; black pepper goes well with this dish.
12.  Top with freshly grated cheese.

[Recipe] "Wine Country" Coq Au Vin

"Wine Country" Coq Au Vin
a recipe by Anne Burrell

Coq au vin means, literally, "cock (rooster) in wine" and is, also literally, a chicken braised in wine-- typically Burgundy, though other types of wine may be used.  The dish became very popular in the United States thanks to Julia Child, who featured the dish in her famous 1961 cookbook, Mastering the Art of French Cooking, and also on her PBS cooking show The French Chef.  Perhaps because of Julia Child, coq au vin is seen as quite refined and also as a somewhat challenging dish to master (here's a list on Epicurious listing it as one of the most difficult/laborious dishes to make), but it's quite rustic, really, and is actually considered French country cooking.  It has a lot of ingredients but not a lot of complicated steps, in my opinion.  In other words, in some ways it's the perfect dish for me, the cliche "me on a plate"-- deceptively refined, actually not fancy at all-- rich and elegant and hearty and warm, the perfect main course served over hot buttered noodles.

Ingredients for Coq au Vin (8 to 10 servings)
olive oil
one 6-8 pound capon, cut into 8 to 10 pieces (you can use regular chicken if you can't find a capon)
kosher salt
all-purpose flour, for dusting
8 ounces slab bacon, cut into lardons
3 ribs celery, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
2 cloves garlic, smashed
1 pound cremini or white button mushrooms, quartered
1/2 cup brandy
1/4 cup tomato paste
3 cups hearty red wine  (like Burgundy)
8 ounces cipollini onions (if you can't find cipollini opinions, pearl onions are a good substitute)
4 to 6 cups chicken stock
* Note: I made my potatoes separately, as one of my friends is vegetarian.  If not adding the potatoes, less chicken stock will be required, maybe just 3 to 4 cups.
3 bay leaves
1 bundle fresh thyme
12 ounces fingerling potatoes, cut in 1-inch slices
fresh chives, finely chopped, for garnish

Directions
1.  Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium-high heat.  Pat the capon (or chicken) dry and sprinkle generously with salt.  Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil.  Only flour the capon that you are working with in that batch-- no premature flouring, please.  Premature flouring will result in doughy, gritty, mealy capon rather than crispy.  Brown on all sides and then remove from the pan to paper towels.  Remove any excess oil from the pan.

2.  Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil.  Cook the bacon until it is brown and crispy.  Add the celery and onions, season with salt, and cook until the veggies are starting to soften, are very aromatic, and have no color, 7 to 8 minutes.  Add the garlic and cook for 1 minute.  Add the mushrooms and cook until the mushrooms give off their juices, 4 to 5 minutes.

3.  Stir in the brandy and cook until it has reduced down.  Add the tomato paste and stir to combine.  The mixture will become very thick.  Stir in the wine and bring the mixture to a boil and cook for 4 to 5 minutes.

4.  Meanwhile, bring a pot of well-salted water to a boil over medium heat.  Toss in the cipollini onions, skin and all.  Cook the onions for 3 to 4 minutes and then strain.  When the onions are cool enough to handle, remove the skin and discard, reserving the onions.

5.  Return the legs and thighs of the capon to the pan, reserving the breasts.  Stir in enough chicken stock until the chicken is three-quarters covered.  Add the bay leaves and thyme.  Bring the mixture to a boil, and then reduce the heat to a simmer.  Taste for seasoning and adjust if needed.  Add the cipollini onions and the potatoes.  Partially cover the pan and simmer for 20 minutes.

* Note: I made my potatoes separately, as one of my friends is vegetarian.  If not adding the potatoes, less chicken stock will be required.

6.  After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts.  Check the level of liquid and add more chicken stock if needed.  Partially cover the pan and simmer for another 15 minutes.

7.  Remove the capon from the pan and skim the sauce if necessary.  If the sauce is on the thin side, reduce it down until it becomes a sauce-like consistency.  Season.  Transfer the capon to a serving platter, garnish with chopped chives, and serve with lots of sauce.

[Sunday Supper Menu] "Simple Elegance" Menu - Coq Au Vin

New York City is a city of lights, glamour, and so much color and noise.  Everything is bright and shiny and fast and crowded.  All the things you love about it can also become the things you hate.  It's important to step away from the glitz and the commotion, to have an oasis, to not be jostled and to have to shout at your friends to be heard in a crowded bar.

When I moved into my current apartment, one of the things I loved the most about it was the size of the dining room (that, and the newly renovated kitchen).  I envisioned myself hosting fabulous dinner parties in my new space.  After months of searching, I eventually found my dream extendable dining table and Sunday Suppers-- quiet, relaxed, and in the comfort of my own home-- finally became reality.

Sunday suppers are my new thing, and they can be yours, too.  Check in periodically for menu posts such as these, which compile full menus and recipes (sometimes with separate write-ups that, I promise, promise, promise are truly forthcoming).  These menus are all designed to not only "go" together but to be executable by just one person in one full day (or two half-days, which is usually how I prepare).

This particular menu was for my second Sunday supper rather than my first (I know, I'm woefully behind on my blogging) and was meant to showcase one particular dish: coq au vin.

I'd never made coq au vin before, but I love it.  It is rich and elegant and hearty and warm, the perfect main course served over hot buttered noodles.  And to showcase it, I decided on a large variety of simple, but flavorful, vegetable sides.

"Pick of the Harvest" Roasted Butternut Squash and Apple Salad - Recipe in This Post

An oldie but a goodie-- one of my few repeat recipes.  I could eat this salad for days-- which is saying a lot, mainly because Sunday Suppers typically result in leftovers and also because I don't tend to like salads.

"Simple Sophisticate" Veggie Pot Pie Muffins - Recipe in This Post

"High Society" Haricot Verts with Shallots (AKA French Green Beans with Shallots)

a recipe by Once Upon a Chef

This recipe consists of mainly three ingredients: haricot verts, shallots, and extra virgin olive oil.  You don't get much simpler than that, though the dish is elegant in its simplicity, relying largely on the sweet and savory flavor of the shallots to carry the dish.

Ingredients (4 servings)

3/4 pound (12 ounces) haricot verts (French green beans-- these are longer, thinner, sweeter and more tender than American green beans), trimmed

2 large shallots, thinly sliced

1 tablespoon extra virgin olive oil

about 1 cup of water

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

1.  Thinly slice the shallots into rings.  Heat the olive oil in a large saute pan over medium-high heat.  Add the shallots and cook, stirring frequently, until soft and mellow, about 8 minutes.

2.  Add the haricot verts, salt, and pepper, and cook, stirring frequently, for about 2 minutes.

3.  Add 1/2 cup of the water and cook, stirring frequently, until the water evaporates, 4-5 minutes.  Add the remaining 1/2 cup of water and continue cooking until the beans are tender and the pan is completely dry, 5-6 minutes.  Test the beans for doneness.  If they need more cooking time, add a bit more water and cook until done; just be sure to cook off any remaining liquid in the pan before serving; otherwise, the flavor will be diluted.  Taste and adjust the seasoning with salt and pepper if necessary.

"Color Me Pretty" Smashed Potatoes

a recipe by The Pioneer Woman

I love potatoes to an almost embarrassing degree.  I love them mashed, creamy, baked, fried, and every which way.  In fact, my love for potatoes is so embarrassing that I don't keep potato chips in my house as a general rule-- I'd eat them all way too quickly.  And I could never live carb-free, not because I love bread but because I love potatoes.  Potatoes are just unassuming and tasty but incredibly easy to make.

My dinner guests should learn to (and probably have) expect some form of potato when they come.  I try to change it up every now and then with a different recipe or, in this case, with different colors.

Ingredients

new potatoes (or other small, round potatoes-- I used a variety of colorful fingerlings)

olive oil

kosher salt

freshly ground black pepper

rosemary (or thyme or chives or a blend of all three, which is what I used), finely chopped

Directions

1.  Preheat the oven to 450 degrees Fahrenheit.

2.  Bring a salted pot of water to boil.  Once boiling, add as many potatoes as you like, and cook them until they're fork-tender.

3.  Generously drizzle a baking sheet or baking pan with olive oil.  Note that the olive oil will keep the potatoes from sticking to the pan, so truly be generous!
4.  When the potatoes are fork-tender, place them on the prepared baking sheet or baking pan, with enough room between them to spread out.  Using a potato masher (or a large spoon or fork), gently press down on a potato until it is slightly mashed, twisting the masher 90 degrees to continue flattening the potato.  Be careful not to completely mash the potato.  Repeat until all potatoes are flattened.
5.  Using a pastry brush, brush the tops of the smashed potatoes generously with olive oil.
6.  Sprinkle the potatoes generously with the kosher salt, freshly ground black pepper, and herb blend.
7.  Cook in the oven for 20-25 minutes, or until the potatoes are crispy and sizzling.

"Wine Country" Coq Au Vin - Recipe in This Post

My boss heard that I was hosting a dinner party and offered up a bottle of port (Three Monkeys Shizaru Napa Valley 2006, to be precise).  It had a super-cute label, so of course we used it.  It was the perfect accompaniment/after-dinner drink and had a delightfully sweet finish.

"Melt in Heaven" Chocolate Mousse with Raspberries and Homemade Whipped Cream - Recipe in This Post (To Come)

Chocolate mousse with homemade whipped cream was definitely the perfect ending note for this particular dinner party-- like the rest of the menu, its simplicity belies its elegance.  Even my dessert-hating friend had a few bites and begrudgingly admitted it was delicious.