Christmas Eve, Italian Style

Christmas Eve is traditionally our designated holiday to host, but with the end of this year being so busy for us, we were on the fence. As it is my favorite holiday meal of all time, I found that I was quite saddened by the idea of not being in the kitchen making a big fish feast, in keeping with the custom of so many (mainly southern) Italian and Italian American households. While I resolved that it would be too hectic to make seven fishes as normal, I was still very excited to choose two basic dishes that could be served to our small group of guests. Both dishes featured below can be made in less than 20 minutes once prep is done. 


First, the appetizer: Calamari alla Luciana (Squid Neapolitan Style) 

Calamari alla Luciana, Photo: NK - Recipe HERE 

and then the main, Monkfish Piccata

Monkfish Piccata, Photo: NK - Recipe HERE
 (Note: we omitted the artichokes and kale and served spinach instead) 

Do click through some of our more involved (but never difficult or unduly time consuming) Feast of the Seven Fishes menus below, but I hope today's post gives you some great ideas for your next fish-driven dinner party or family meal. 

Feast of the Seven Fishes for 6 - Year 1
Feast of the Seven Fishes for 6 - Year 2 
Feast of the Seven Fishes for 6 - Year 3

Feast of the Seven Fishes 2015

Feast of the Seven Fishes Holiday Roundup

For Dessert: Using the selection of Christmas Cookies we'd already baked and serving them alongside high quality store bought Gelato was a fas solution. 

I've featured all the recipe to links to this year's Christmas Cookie Assortment below. Five varieties to choose from may sound daunting, but the baking was made easy and achievable by spreading it out over a few days (freezing some of those made in advance helped us immeasurably). The key is also to choose easy, foolproof cookie recipes, sticking to those that require minimal prep, ideally less than 15 minutes.

Christmas Cookie Assortment, Photo: NK

Cookie Assortment, clockwise from the top:

Ina Garten's Shortbread Jam Thumbprints
Christmas Morning Biscotti
Arrowroot Cookies with Cinnamon
Pignoli Cookies 
Spiced Italian Pecan Meringues 

~~

I hope you enjoy and that the holiday season brought happiness and peace to your home. 

We look forward to returning to our usual menu program next Christmas Eve! 

Carols, Cookies and Christmas Cheer

The holiday season is in full swing, and though this is the most busy time for some, it's actually a bit slower in our household, believe it or not. The preceding months were absolutely action packed, and try as I might, I did not get to do nearly enough blog-worthy kitchen experimentation. 

Every holiday season, I attempt to add another cookie to my highly selective baking repertoire (find two of our other favorites HERE and HERE). As a prerequisite, the recipes I repeat must be both very easy to master and predictable in outcome. Nothing bothers me more than doing everything exactly the same and getting a less than stellar result, but such is life with baking, and that's why to this day, I will always prefer to cook. 

This year I have had a bit of an inexplicable thing for shortbread (all my life I had no idea it was so easy to make, often with only 3 ingredients in the dough! ) so Ina Garten's Shortbread Jam Thumbprints drew me in almost immediately. After one test run for half this large-batch recipe, I was convinced that it was totally foolproof. A baker I am not, but I know a good cookie when I taste one. 

You'll find the link to the recipe in the photo below. You can make them ahead and freeze them too! I used unsweetened Coconut Flake whereas the Contessa calls for sweetened. I think ours came out delicious. Pull them just when the coconut stars to get slightly golden. You can't miss! 

Ina's Jam Thumbprint Cookies - Click HERE for Recipe! 

Next up, with all sugar and holiday treats around, I set out to bake an ever so slightly more virtuous treat for my family, one a little less sweet, maybe a little more biscuit like, but still satisfying over a cup of tea or, for the little one, a sippy cup of Milk. 

Arrowroot Flour always catches my eye in the health food store, and I've always been curious about it.  Given this, it only made sense that I should try and recreate a childhood favorite, Arrowroot Cookies. Turns out Arrowroot itself is pretty interesting.  It is a tropical tuber and is native to Indonesia, though is widely used across the eastern world in particular. The starch from derived from this tropical root, commonly referred to as Arrowroot Flour, is known for being easily digestible and satisfying. It was prized in ancient South and Central American cultures particularly. Arrowroot, as the colonists renamed it sometime in the mid 1600's, is almost certainly derived from an Arawak word "aru-aru" which means "meal of meals."   

Once I got my hands on a super simple recipe from another blogger, I was pleased both by how fast the easy dough came together, the equally quick bake time and of course the results. The original recipe from Someone's In The Kitchen Blog appears below with my only change, the addition of a 1/2 teaspoon of Cinnamon, a favorite spice in our house, and the fact that I used light brown sugar instead of dark. Either would work. 

Kids and adults of all ages will enjoy these simple, homey treats, and you will love the cost savings as compared to other kid's crackers. You could get creative and cut the dough into letter shapes, stamp it, decorate with a fork as I did, or even engage your kids in the effort. 

Enjoy and I hope the holiday season is as stress free and fun as possible! 


Simple Cinnamon Arrowroot Biscuits
Lightly Adapted from Someone's In The Kitchen
Yields 25-30 Cookies 

Simple Arrowroot Cookies - So many possibilities! Photo: NK 

Ingredients: 

1/4 cup butter brought to room temperature
1/3 cup light brown sugar
1 egg
1 teaspoon vanilla 
1/2 cup arrowroot flour
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1 teaspoon Cinnamon 

Method
Preheat oven to 350. 

In a KitchenAid or using a hand blender, combine butter and brown sugar together until creamy

Add vanilla and egg and beat well.

Sift together flours, baking powder, salt and cinnamon if using.

Combing dry ingredients with egg mixture and mix until incorporated. 

Turn dough out onto a lightly floured surface and roll into about ¼ inch thickness.  

Cut into desired shapes and put cookies on a parchment lined cookie sheet, not too far apart as they will not spread out when baking. 

Bake for about 10 minutes or until lightly browned.

Cool on rack.

Comfort Cooking - Perfect Chicken Stock

Rainy, gloomy, and damp, today is just a Chicken Soup kind of fall day. 

Of course, the first step to any great soup is a well developed stock, and if you've got some leftover Chicken and nothing better going on for a few hours, making it is from scratch is both wonderfully easy and very worthwhile. 

Now, keep in mind, you can certainly put your own stamp on Stock (it's very hard to mess up and the longer you simmer it, the more the flavors will intensify), but it you're looking for a good basic method, the below recipe works very well and always seems to deliver a tasty result. 

Here's how we do it:


Perfect Chicken Stock 
Makes 5 Quarts 
Slightly adapted from Ina Garten 


Ingredients: 

The seasoned, cooked carcass of a 4.5-5 lb Roaster Chicken, with some meat still on it (we like make Chicken Salad with the meat of the Roaster Chicken, and reserve about 2 Cups of chopped, cooked Chicken to add back whenever we make the Chicken Soup from this stock)
3-4 large Carrots, rinsed, cut lengthwise and broken half
1 very large Yellow Onion cut into quarters, skin on
4 Celery Stalks, leaves on, broken in half
2 Parsnips, halved crosswise
1 head of Garlic, top slice off
1 large Leek, (hard green tops discarded then cut lengthwise and in half, then and soaked to remove dirt)
1 large handful of fresh Dill
1.25 Tablespoons Kosher Salt (a bit less if you are sodium sensitive, you can always add more later if needed)
2 Tablespoons Whole Peppercorns 
5 Quarts (1 Gallon + 1 Quart) Spring Water 
Squeeze of Lemon Juice (optional) 

Method:Add all the ingredients into a very large pasta or cast iron pot (ideally with a strainer basket inside to easily remove the large solids). 

Cover with Water and bring to a boil over high heat. Lower to a simmer and cook uncovered for about 4 hours (skim foam from the top periodically if you can). When finished, let it cool and strain it all using a colander until all solids are removed. I like to finish it with a squeeze of Lemon Juice. Use the Stock to make your favorite Chicken or Chicken Noodle Soup! (Cook's Note: for a very simple, improvised Chicken Soup, I just saute some chopped yellow Onion, Carrot and Celery and add chopped cooked Chicken, Stock, and some cooked Barley or small Pasta. Greens like Parsley, Dill or Thyme would be a welcome addition -- add Salt and Pepper only as needed, serve and enjoy!). 

Tip - Use extra Carrots, Onions and Leeks you may have bought to make our favorite Turkey Mushroom Meatloaf!

House Special - My Rules of Seafood Pasta

Seafood pasta is the signature dish of our household, with Linguine and White Clam Sauce inarguably holding the top spot. Still I am at heart, a lover of variety. That's why especially in summer when fresh fish most appeals to me, I like to change things up a bit and create different variations of shellfish over pasta, whether in white (oil/broth based) or red "tomato-based" sauces. 

One thing is for sure, once you master the very forgiving technique of most basic seafood pastas, you are almost guaranteed a quick cooking meal that tastes and feels special. Just be sure you are choosing the absolute freshest fish you can find - it will make all the difference.

Below you'll find some of my rules and techniques for successful Seafood Pastas plus a few of our favorite recipes that you can try. Once you get the hang of them you owe it to yourself to improvise one on your own. You'll be surprised at how easy it is. 

TIPS

1. Always clean, prep and chop non-fish ingredients ahead.  Seafood pastas are quick cooking so if you aren't prepared, your timing can be really thrown off. Chop all vegetable or herb ingredients in advance (usually garlic, shallot or onion, and a green like Italian Parsley). 

2. With shellfish, smaller is always better. Particularly with bivalves, the smallest Littleneck Clams or Mussels are the way to go. I always find them to be sweeter, fresher, and more flavorful. If you cannot personally select them just ask your fishmonger to select the smallest they can find. Shrimp is probably an exception to this rule, as the various sizes can all be delicious as long as they are fresh (and preferably, Wild & American). Consider your recipe in choosing the most ideal Shrimp size. 

3. Scrub and prepare all shellfish as directed - this is crucial because no one likes a sandy dish of food. Additionally, the process of cleaning is your opportunity to to do some additional quality control. I personally sniff every Clam, Shrimp or Mussel that I serve. If anything has a cracked shell, or smells a bit off, definitely toss it. Your nose will almost always steer you in the right direction. The internet has a wealth of information on cleaning your shellfish, and you'll find tricks for all varieties (for instance, Ina Garten submerges Mussels in cold water with flour to get them to unleash any sand or impurities). Your fishmonger may also be able to execute timesaving measures such as peeling and deveining Shrimp. Even if you have to pay a little extra, it's nearly aways worth it. 

4. Salt the pasta water. This is the rule almost always, but I find it particularly important with Seafood Pasta which is usually delicately flavored and layered.

5. Don't overcook the pasta. Please. Al dente is crucial, and to get it perfect ever time, I time it!  Also, always reserve some pasta water to loosen the pasta if necessary or add to the sauce. 

6. Don't overcook the Shellfish. Noticing a theme? Whether clams, mussels, here is my secret to success -- the second they open, take them out and set them aside in a bowl to catch the juices. To achieve this, you'll need to stand by your pot with tongs and work quickly, checking under the lid of the pot frequently. This is no big deal - Shellfish cooks so quickly and there's nothing worse than rubbery seafood (I'm talking to you, Calamari). 

7. This one is more a suggestion but I can't resist -- skip the Cheese! There's an unwritten rule that Italians don't put grated cheese on Seafood. I abide by this rule and it has never failed me. If you follow these steps, the flavor will be there - or there is not much a sprinkle of Salt can't fix. 

BASIC METHOD

1. Start your salted Pasta Water boiling. 

2. Add either Olive Oil or Salted Butter to a large, deep pan. (I actually like a mix of both - depending on how many you are serving, either one or two Tablespoons of each will do. Warm it over a medium flame taking care not to let it smoke). 

3. Add minced fresh Garlic or finely chopped Onion or Shallots. These are always good aromatic base ingredients. Cook gently taking care not to burn, especially if we're talking Garlic. If you burn the Garlic, dump it and start over. 

4. Time for Liquid. For Clam Sauce I use Clam Juice and White Wine. White Wine, even in a red-based sauce, is preferably. It won't turn your Calamari or Onions purple. That's a plus. As an aside, if you are cooking Calamari, always cook the Tubes before the Tentacles, removing the Tubes before cooking the Tentacles, the reason being that the Tentacles have the purple pigment which will turn the whole dish purple - it'll taste fine but won't look as good.

5. Once your liquid is bubbling, add the shellfish -- Clams, Mussels, a mix, etc. If you are working with Calamari, Shrimp, or finned Fish, I usually choose to cook them in a separate pan and toss it all together towards the end b. If you are adding "red" or Tomato Ingredients (fresh chopped Tomatoes, Sauce, Paste, now would also be a good time to add it). Cover to steam, checking frequently. As Shellfish begin to open, pull them out one by one right away and place them in a bowl to catch the juices. Continue until all Shellfish has opened and discard any that take much longer than the rest. 

6. Want it more brothy? You can always add more wine! Also add Salt, Pepper, Crushed Red Pepper as needed at any point in the process, just be gentle with Salt as Seafood has natural salinity. My rule of thumb: you can always add but never subtrace salt. If you over-salt, Lemon can some times counteract it. Speaking of Lemon, Lemon Juice and Zest are natural partners to "white" style Seafood Pasta preparations. 

7. When are you done? Your fish and Shellfish is all cooked, you have some sort of brothy sauce or tomato based sauce, and your Pasta is done and drained (with some pasta water reserved). Either plate the Pasta and top with Shellfish and Broth, or toss it all together in a large, high-sided pan. You can add a few drizzles of Oil and/or some Pasta Water to create more of a sauce (stirring consistently). Taste for Salt, Pepper and add fresh Herbs to finish-- my favorite is finely chopped Italian Parsley for versatility. Serve and enjoy! 

Some Recipes to Get You Started

Scallops With Sungold Tomato Pasta
Linguine With White Clam Sauce
Spaghetti Rigati With Lemony Calamari

Game Day Gourmet - Superbowl LI

Hosting our friends for the Super Bowl is a tradition in our house, and even though we only invite a few people, we do like to go all out. This year's menu was at its best with Thomas Keller's absolutely delicious New England Clam Chowder (even though we were hoping the Falcons would win!). As a rule, I like to go beyond the chips and dip and serve recipes that are casual, fast to make, but also just a little elegant too. Who says football food can be gourmet? 

Here's a quick look at what we made with links to all the recipes. Until next year! 

Hogs In A Blanket, (Andouille Sausage in Puff Pastry with Chutney & Mustard). Click HERE 

Thomas Keller's Amazing New England Clam Chowder, Click HERE 

Ina Garten's Roasted Brussels Sprouts Tossed with Bacon, Click HERE 

Old Bay Buffalo Wings, Click HERE 

Looking for more ideas? Check out our Super Bowl Menus through the years:

2016
2015
2014
2013
2012

Tastes of Vacation - Sun, Fun & What We Ate

For us, no stay-cation is complete without fabulous food, preferably homemade. With that in mind, I hope you enjoy today's quickie post - a roundup to share some of the great food we enjoyed during our week off right next door on the south shore of beautiful Long Island.  With easy and delicious dishes like these, culinary inspiration is not far behind.

First, feast your eyes on another of the world's easiest apps - Pan Con Tomate. It's just Bread with Tomato but it is the most delicious summer bite ever. For the recipe, click HERE. 

Pan con Tomate, Photo: NK

Next, we enjoyed a super easy Mario Batali Chicken recipe. Pollo alla Diavola is pleasantly spicy and perfect for the grill. It takes a bit of planning but it's worth it! For the recipe, click HERE. 

Chicken alla Diavola, Photo: NK 

There are few things more refreshing on a lovely summer evening than Salmon Tartare and a crisp glass of Rose. We lightly adapted Ina Garten's version and omitted the Mustard, added chopped Chives and upped the Lime. The result was delicious (we served ours with crisp Tortilla Chips). Get Ina's recipe HERE. 

Improvised Salmon Tartare, Photo: NK 

After many nights of cooking (plus being hosted at a wonderful and truly delicious July 4th BBQ at my sister-in-law's),a night out was in order. Here are two of the highlights of our dinner out at the bustling Red Bar Brasserie - this Scallop dish and my best guy. 

Scallops at Red Bar Brasserie Photo: NK

Baking Away the Blues - Barefoot Contessa Oatmeal Chocolate Chunk Cookies

Hey winter! You stink.
Yeah, you could say we are pretty much over this gray, gloomy and bone chilling season. Our vitamin D thoroughly depleted, we want nothing more than a few sun rays to help us smile a bit bigger and just generally lighten up. It's a lot easier to look on the bright side and not have a short fuse when you have cookies. In particular, these cookies. 

Salty Oatmeal Chocolate Chunk Cookies Baked By My Hubby!  Photo: NK

That's why we're sharing our latest recipe obsession, Ina Garten's Salty Oatmeal Chocolate Chunk Cookies. 

We've made them a few times (the recipe yields a ton and they make great gifts) and they are really pretty flawless. We wouldn't recommend making any changes to the recipe,  not that I normally quibble with the Contessa. 

These cookies solve a major problem in our household. That is, my husband finds Oatmeal Raisin cookies to be worthy desserts where as I require there to be chocolate chips in most of my cookies for them to qualify as an after dinner treat. What's worse than biting into a a delicious cookie and finding a Raisin instead of a Chocolate Chip?? You know you've been there! These cover all the bases and are absolutely fantastic. Though I usually fall squarely in the chewy cookie camp, believe it or not, I think these are best crispy. Ina gives you instructions on how to achieve both textures. We did not have Fleur de Sel around so the only teensy change we made was to sprinkle French Grey Salt, another Sea Salt which is quite similar, atop the cookies.   

Below is the recipe, exactly as it appears on Barefootcontessa.com

                      Ina Garten's Salty Oatmeal Chocolate Chunk Cookies
                      Yield: 28 - 30 Cookies 
                      Recipe exactly as it appears in Ina Garten's Make It Ahead 

Photo: NK 

Ingredients:  

½ pound (2 sticks) unsalted butter, at room temperature

¾ cup light brown sugar, lightly packed

¾ cup granulated sugar

2 teaspoons pure vanilla extract

2 extra-large eggs, at room temperature

1¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1¼ cups old-fashioned oats, such as Quaker

¾ pound bittersweet chocolate, such as Lindt, chopped in chunks

¾ cup dried cranberries

Fleur de sel

Method: 

Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper.

In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.

Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

*If you prefer cookies thin and crisp, bake them straight from the mixing bowl. If you prefer them chewy in the middle and crisp outside, chill the balls of dough.

Sweet Love - Valentines Recipe Roundup

Brownies! The Ultimate Valentine,  Photo: NK

That much anticipated, angsty day of love safely behind us, I thought it would be fun to give you a recap of our Valentines Day culinary escapades. As you know, I am a firm believer that Valentines day need not be solely about romantic love.  It can be as simple as doing something nice for yourself, which for me, usually means feeding my face with something really good. 

Predictably, that's just what we did last weekend, and I'd love to share what we ate with you. Special thanks to the hubby for choosing a fantastic menu and making almost every dish. 

But first, a cocktail:

This Pomegranate Gin Drink is the color of love. Basil gives it a refreshing, herbal quality... 

Photo: NK

Cocktail hour is not the same without a bite-sized nibble...

Stuffed Peppers Tapa. Photo: NK

so here's our hors d'oeuvre of Spanish Tapas (from Ina Garten's newest book Make It Ahead)

Then we absolutely had to crack

A lovely Bordeaux. 

Chateau Pierrail Bordeaux, 2011,  Photo: NK

For dinner, this beautiful Roast Chicken with Creme Fraiche and Herbs (by Mimi Thorisson, also in her new book, A Kitchen In France) was an ideal (and easy!) main.

Juicy Roast Chicken with Creme Fraiche & Herbs, Peas with Pancetta, Photo: NK 

A side of Peas and Pancetta, also by Ina Garten, paired perfectly with our very simple main course. 

Now, I ask you, what's Valentines day without a sweet? For us, it just had to be Brownies. And not just any...
Ina Garten's Outrageous Brownies

My husband even made an extra batch to gift to our family. 
Cute heart-shaped cookie cutters from J Crew took these Brownies to the next level. 
(Paper Straws available from Spritz by Target)

Photo: NK

There you have it. Valentines Day 2015. A wonderful reason to cook and an excuse to indulge (as if we needed one). Until next year!

Turkey Day Roundup - Thanksgiving Nibbles + Mac and Cheese

Ricotta & Roasted Grapes Crostini, Photo: NK

Hopefully you too are coming down from the glorious food hangover that is Thanksgiving. While we all know that the Turkey is supposed the main event, there are many of us that look forward just as much to the apps, sides and other accoutrements that make the meal so memorable. 


This year, I decided to chronicle our household's contribution to an already smashing family feast. 


You'll find one Neurotic Kitchen hors d'oeuvre favorite, two new and different small bites that we tried making for the first time, and last but not least, my husband's traditional contribution to Turkey Day, and the ONLY Mac and Cheese recipe you'll ever need, Martha Stewart's Perfect Mac and Cheese.

Make Your Own Hors D'oeuvre, Photo: NK

First thing's first: when your don't have time to assemble each hors d'oeuvre, why not create an equally lovely "make your own" platter.
Be sure to include a little card with the "how to" for guests so they know how to assemble. Pictured above is our quickie, deconstructed version of NK's very popular Soppressata, Truffle Goat Cheese and Pepper Jelly Crostini. It was tasty as ever. 

Next up, I was really delighted with the results of my first time trying Ina Garten's Blue Cheese and Walnut Crackers. So savory and easy, these are made using good quality Blue Cheese, in this case, Stilton. I was able to mix up the very simple cracker dough several days before Thanksgiving. You simply roll it in a log and freeze it. When ready to serve just slice and bake! I chose to bake them a day ahead to minimize my Turkey Day morning workload. These crackers need no accompaniment as they are really flavor-packed and hearty just as they are. Check them out below and click HERE for the recipe. 

Ina Garten's Blue Cheese Crackers (middle) Photo: NK

Beautiful Roasted Grapes, Photo: NK

It was our third small bite (pictured at the top of the page) that got the biggest raves from the hors d'oeuvres table - my adaptation of Athena Calderone's Ricotta and Roasted Grape Crostini. Roasting deepens and concentrates the flavor of Grapes, and fine quality fresh-made Ricotta (we just love the artisan Ricotta from Salvatore BKLYN) is the perfect creamy foil. My changes to the original recipe included using finely chopped Pecans instead of pricey Pignoli (Pine Nuts), and Fig Balsamic Vinegar rather than regular Balsamic for a little extra flavor dimension. I roasted the grapes Thanksgiving morning and put the crostini together at our host's house, just before guests arrived. I also opted to use French Grey Salt over regular Sea Salt. I would absolutely make this wonderful recipe again. It tasted as beautiful as it looked!

Finally, the main event: turkey and lots and lots of sides. Our addition to the impressive spread my Mom-in-Law made was Martha Stewart's incredibly decadent classic, Perfect Mac and Cheese. This stuff should come with a warning label. It is that good. So addicting, in fact, that we affectionately refer to it as "Crack and Cheese." The secret? An ungodly amount of Cheddar and Gruyere plus a crunchy topping of toasted breadcrumbs (chunks of fluffy white bread soaked in butter creates the decadent crispiness). Do not miss this dish or attempt to alter the recipe. It is perfect, just like its name. Do note that you will end up with a ton of cheesy goodness (a plus, in my book), so if you aren't serving a crowd and do not want tempting leftovers (why??) you may opt to cut the recipe in half. 

Prepping the most delicious Mac and Cheese, Photo: NK

One more Thanksgiving in the books! I hope you've enjoyed our recipe roundup and that your holiday was filled with happiness, family, and wonderful food!

A Family Affair - Potluck Easter

They say that many hands make light work. "They" would be right. With the weather steadily warming and the first buds appearing on the trees, the mood seemed right for a more casual and stress-free Easter holiday - a celebration requiring less fuss in the kitchen, and leaving more time for enjoying the outdoors. When you're looking to keep it simple, a potluck holiday is a great solution. I hope you enjoy our Easter 2014 recap. A good time (and a great meal) was had by all!

To start, a light and springy appetizer platter that we enjoyed al fresco:

Crostini with Fresh Ricotta, Sautéed & Fresh Ramps, and Pistachios
Photo: NK

Now for the How To:

Spring Crostini, Photo NK

Spring Crostini Platter
Serves 6 as a light appetizer

1 good quality crusty Baguette:
Slice it into 1/3 inch thick slices, brush with Olive Oil and a sprinkle of Coarse Salt and grill until some char marks appear. 

1 bunch of Ramps: 
Half of them chopped into 1/2 in pieces and sautéed in a little bit of olive oil before being finished with a sprinkle of salt. Slice some of the remainder of the uncooked ramps into 1/4 inch pieces, and set aside several whole ramps for a beautiful, edible garnish.

8 Oz fine quality homemade or store-bought Ricotta Cheese 
(we chose the amazing whole milk Ricotta Salvatore BKLYN via Freshdirect. (It's Martha Stewart's favorite!) Drizzle the Ricotta with Olive Oil and sprinkle with Coarse Salt and some Black Pepper.

Finely Chopped Pistachios 
Fresh Grated Parmigiana Cheese Curls
Fine Quality Fig Balsamic Vinegar or Balsamic Reduction
Honey or Truffle Honey 

To Serve: simply put it all together and let your guests assemble their own crostini! It's helpful to show a few example toasts to get them started. Voila!

Let's move on to the big Easter Feast:

All hands on deck for a delicious Easter feast, Photo: NK

Potluck Easter "Credits" & Recipes 

Ina Garten's Roasted Fennel with Parmesan, center front - by yours truly.  Recipe HERE
Minted Peas, middle (cooked with a bit of mint jelly & a dollop of salted butter),by mom.
Mashed Turnips, center left, heated with butter & some cinnamon, from Southland
Cranberry, bottom right - straight from the can, baby. 
Waldorf Salad, top left, delicious, crunchy & refreshing - by my mom-in-law. Recipe HERE
Stuffed Pork Loin with Cheese & Herbs, top right, from La Torre Pork Store of Brooklyn,cooked by mom.
Apple Sauce, top right, from the jar. 
Stuffing with Sausage, Pecans, and Green Apples, middle top, by mom. 
Creamy Horseradish Potato Salad, top left, by my sis-in-law. Recipe HERE

Bunny Cake & Easter Bread, Photo: NK

Potluck Easter may have been comparatively easy, but there was one of us who did do some majorly involved baking and prep work, and boy did it pay off. 

My sister-in-law Marjie's long awaited and UBER adorable "Bunny Butt Cake" made for the the most wonderfully whimsical and tasty dessert. Because sometimes, you're just in the mood for an adorable rabbit tush on your table. How cute is this cake?? Click HERE for the Betty Crocker Recipe. A clever and perfect execution resulted in a cake that went along great with the Italian Easter Bread that my mom-in-law brought us.

Thanks again to everyone for a great meal.



Until next year!