French Kiss - Rose Mignonette for Oysters

Eight years ago to the day, my husband and I had our very first date. It was a warm but misty Thursday evening. I was going to be meeting him for the first time directly from work, and I worried that my hair would be a frizzy mess by the time I arrived. After sneaking away from my desk a bit early to carefully flat-iron it at my office (a girl can never have too many backup hair tools hidden away), I threw a scarf over my head and miraculously found a cab (no small feat at rush hour in midtown Manhattan) to take me to a bar at the Maritime Hotel in Chelsea. Fate was on the side of my hair that day, among other things!

My Beautiful Oyster Feast prepared by a special guy, Photo: NK

Upon entering the bar, I probably walked by him two or three times before finally calling his cell to see if he'd arrived. Turns out, my future husband was right there in front of me all along, I just hadn't recognized him because he was even cuter than his picture. One great date (filled with scintillating conversation and two **ok, I'm lying** glasses of very nice Nero d'Avola) and nearly a decade later, he's as lovable as ever. He shares my passion for food (teaching him to be a more confident cook and creating elaborate dinners together were major themes in our courtship) and he still makes me laugh on a daily basis. 

Six years ago in Greece where we got engaged! Photo: NK

Among the many qualities I admire about my hubby is his willingness to take on projects that require patience and precision. He's willing to practice things intently and takes pride in mastering new skills. 

That's why I knew he was just the person to tap when I decided that this summer was to be about my ever-growing obsession with Oysters! No sooner did I ask my main squeeze to buy the appropriate equipment (a special shucking knife and safety glove) and study up on how to shuck my favorite bivalve, than an expertly-prepared Oyster feast was before me. He definitely knows the way to my heart. 

Today, I am sharing my lovely twist on Classic Oyster Mignonette (a mixture of vinegar and shallots often seen as an accompaniment to Oysters on the Half Shell), which was my contribution to his aforementioned shellfish spread. Using a delicious Dry Rose (a classic Oyster pairing), I took traditional Mignonette and softened its acidic quality just a bit so that our Peconic Pearls could really shine. Making your own Mignonette takes minutes and it's the perfect, minimalist accoutrement to Oysters. I love cocktail sauce and horseradish as much as the next guy, but a little Mignonette really allows the Oysters to stand on their own. So here's to that special guy and the very special cocktail hour he made possible for me. 

Classic Mignonette with a splash of Dry Rose (Paumanok VIneyards, 2014) Photo: NK

Rose Mignonette for Oysters

Makes enough for about 2 dozen Oysters

Ingredients:

1/4 Cup Red Wine Vinegar

1/4 Cup Dry Rose (we used Paumanok Vineyards, 2014)

2 heaping Tablespoons minced Shallot (from about 1 large Shallot)

1 generous pinch of Salt

1/4 teaspoon freshly ground Black Pepper

Method:

Combine all the ingredients and serve alongside freshly shucked Oysters on a bed of ice! 

The Mignonette can be made ahead.

Tip: If you're as into Oysters as I am, I recommend you check out In a Half Shell blog. It's the ultimate destination for Oyster lovers (including wonderful city guides on where to find the very best) written by a talented woman who eats, sleeps and breathes them. Enjoy!

North Fork Bounty - Farmers Market Veggie Pasta

Our recent trip to the North Fork of Long Island was just the thing to inspire some light, farm to table spring dishes. 

For just a brief weekend jaunt, we got a lot done. 

A trip to one of our favorite Long Island wineries,  

Peconic Bay Winery in Cutchogue, NY, Photo: NK

followed in close succession by the purchase of several bottles of our favorite buttery Chard:

Peconic Bay Chardonnay - La Barrique, 2009, Photo: NK

Next, a quick game of mini golf then lunch at a really yummy retro-diner. Lobster roll, please!

The Modern Snack Bar, Aquebogue, NY, Photo: NK

But our day would not have been complete without several stops at the North Fork's numerous farm stands.

Photo: NK

Most everything looked delicious, but a few veggies really stood out. 

The Take:

ASPARAGUS

TOMATOES

SPRING GARLIC 

MUSHROOMS - Maitake (also known as Hen of the Woods) and Beech Mushrooms

Photo: NK 

Beech and Maitake Mushroom Varieties, Photo: NK

I've been wanting to check out Spring Garlic for some time now. Also known as Green Garlic, Spring Garlic is basically garlic in a younger state that is harvested prior to maturity. It will include a large green stalk and look a bit like a leek or majorly overgrown scallion. Both the bulb end and the greens are edible and can be cooked in the same manner you would a leek or scallion. Spring Garlic is generally milder and less pronounced in flavor than regular garlic, yet a bit more pungent than green onions or scallions.

Now for the challenge:

To create a light pasta dish using all my farm fresh produce, and maybe give me an excuse to open my Chardonnay :) 

Here's what I came up with:

Whole Wheat Fusilli, Spring Garlic, Mushrooms, Asparagus Coins & Oven Dried Tomatoes
Loosely adapted from the FruitGuys Almanac

Serves 2 

Ingredients:

1/2 Lb Whole Wheat Fusilli or other pasta of your choice

2 large stalks of Spring Garlic
5-7 Ounces Mixed Fancy Mushrooms (we used Beech and Hen of the Woods aka Maitake) 

1 Tablespoon Olive Oil
1 Tablespoon salted Butter
1/4 Cup Lemon Juice

2 Tablespoons White Wine

4 Tablespoons minced Chives plus several whole Chives reserved for garnish. 

1 pinch Crushed Red Pepper Flake 
Kosher Salt, 1 Tablespoon for pasta water plus more for seasoning

Black Pepper
Optional pinch of Crushed Red Pepper

1/4 Cup Parmesan Cheese, freshly grated

*Asparagus Coins (Optionally prepare ahead, recipe below)

*Oven Dried Tomatoes ( Make at least one day ahead, recipe below)

Method:

Before you begin, prepare your Asparagus Coins (the day before or day of) and set aside the Oven Dried Tomatoes you prepared the day before. Recipes for both are listed if you scroll all the way down. 

Set a large pasta pot to boil with 1 Tablespoon Kosher Salt. Once boiling, prepare Pasta according to the box instructions.

Chop the white bulb ends of the Spring Garlic off. Mince the white bulbs until you have about 2 Tablespoons. Now, slice the green part of the stalks crosswise into rings until you have about 3 Tablespoons. Set aside 1 Tablespoon of the green parts to use as garnish when the dish is complete.

Spring Garlic, Photo: NK

In a saute pan, heat 1 Tablespoon Olive Oil and 1 Tablespoon Butter over medium flame until Butter is melted. Add 2 Tablespoons minced Garlic (white parts) and 2 Tablespoons Sliced Garlic stalk (green parts). Saute until garlic becomes aromatic, about 2 minutes, taking care not to let the garlic burn. Add Mushrooms and Wine and sauté over low to medium heat for about 5 minutes or until mushrooms have softened and have created some moisture. Turn off the heat. 

When Pasta has cooked, drain fully (reserving some cooking liquid) and return to pasta pot. To the pasta pot, stir in the Mushrooms, Lemon Juice, Minced Chives, and one or two Tablespoons of reserved Pasta Water. Toss the contents well and season generously with Salt and Pepper to taste. Add the optional Crushed Red Pepper. Finally, stir in the Oven Dried Tomatoes and Asparagus Coins. 

To serve, scoop pasta into bowls, sprinkle with grated parmesan and the reserved garlic greens you set aside. Optionally garnish with a few whole chives. 

Whole Wheat Fusilli with Spring Garlic, Mushrooms, Asparagus & Oven Dried Tomatoes, Photo: NK

Enjoy! 

*Asparagus Coins

Serves 2

Ingredients:

6-8 stalks of Asparagus, bottoms trimmed, tops cut off. 

Asparagus Coins, Photo: NK

Method:

Simply line stalks up and slice them into 1/4 inch coins.  

To cook, toss in boiling water for 60 seconds before draining and blanching in cold water. 

Season as desired.

Storage:
Can be prepared up to 2 days ahead and stored in the fridge in an air-tight container. You can even skip the cooking and serve raw if you like. 

Uses:

Asparagus coins are great in pastas, mixed into rice, or even as an addition to soups and salads.

*Oven Dried Tomatoes

2 Servings 

Ingredients:

1 Lb or more medium or large Tomatoes of your choice, for this recipe Plum or Campari would work best.

Tomatoes Ready to Cook, Photo: NK

Kosher Salt

Pepper

1/4 Cup Olive Oil

Sugar

Method:

Preheat oven to 250. 

Slice Tomatoes to about 1/4 or 1/3 inch thick. Just be sure to keep them uniformly thick. 

Place Tomatoes on a wire rack over a baking sheet with sides.

Drizzle with olive oil and top with salt, a small pinch of sugar, and black pepper.

Cook for 2.5 to 3 hours until dried and wrinkled. 

Storage:
Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Uses:

Wonderful tossed into pastas, as a pizza topping, delicious on their own, or even as a crostini or sandwich topping. Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Oven Dried Tomatoes, Photo: NK

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