New Family Classic - Salted Maple Blondies

Today, I am very excited to record another irresistible dessert that will undoubtedly make our family rotation. Conceived in a moment of desperation wherein I was craving something chewy, buttery, sweet and salty (what's new?), these Salty Maple Blondies were thrown together with the ingredients we had on hand in a pinch, and with the help of one of my favorite baking resources. More on that below. While Brownies are usually where it's at for me, I have been known to love a good Blondie, and the recipe I will share here is special for a variety of reasons. 

Salted Maple Blondies

Much like our house recipe Brownies, I don't prefer the cake-y variety, so I was thrilled when these came out extra chewy, sweet, and, as I had purposely intended, a little salty. They're also fully customizable (great with nuts or without, perfect with milk or dark chocolate), and they even give off some pretty strong cookie dough vibes, if you're into that kind of thing. Before we start, I have to give a shout to a wonderful resource that I turn to often, the Ovenly Cookbook. It's one of my go to dessert cookbooks and the Blondie Recipe you see today was adapted from their recipe, Ooey Gooey Honey Blondies, which I am sure are also fantastic.  

We used Maple Syrup instead of honey and upped the salt content by using salted butter. We keep ours in the fridge so they are always chewy but firm. They also cut cleanly and beautifully when chilled, which is a trick I use on my brownies too. All in all, if you make this one bowl recipe, you're in for salty, sweet and buttery bliss. I prefer them cut in small squares or skinny bars as they are quite rich. Their salted maple character gives me the urge to serve them as a sweet after a country-style brunch with lots of bacon, but that is a story for another day. In short, you should try 'em! 

Salted Maple Blondies

Adapted from the Ovenly Cookbook's Honey Blondies

Serves 8

Ingredients:

Softened Salted Butter (for preparing the pan)

1 Stick + 2 Tablespoons Salted Butter

1 Cup packed Dark Brown Sugar (or, preferably, a 50/50 mix of Light Brown and Dark Brown)

1/4 Cup Vermont or other Pure Maple Syrup

1 Egg at room temperature

1 teaspoon Salt

1 teaspoon Pure Vanilla Extract or, my favorite, Vanilla Bean Paste

1 Cup plus 2 Tablespoons All Purpose Flour

1/2 Cup Milk or Semisweet Dark Chocolate (bars cut into chunks or chips)

1/3 Chopped Raw Pecans or Walnuts (Optional)

Method:

Preheat your over to 350 and line a 8x8 Baking Pan with foil and then grease with salted butter.

In a small pan, melt the butter over a low flame until melted. Allow it to cool. In a big bowl, use a whisk to blend the melted butter, brown sugar(s), maple syrup, egg, salt, and vanilla extract until well blended and without lumps. Now add the flour and mix until incorporated, chocolate chunks, and blend again until they are well distributed, using a spatula.

Spread  the batter into a pan and smooth it out all the way to edges. Sprinkle nuts on top if you so choose. 

Bake for 28-30 minutes until the center has firmed up and the edges are golden brown. Cool and place in the fridge for 2 hours (don't skip this step). Even more preferably you can put it right into the freezer for a half hour before cutting. This will speed the process up and ensure they are the best possible texture.  

Use the foil to lift out of the pan and onto a cutting surface. Cut into bars or 2x2 inch squares. Store in the fridge and serve chilled as you enjoy. 

Restaurant Inspired - Scarpetta's Tomato Basil Sauce

So many of my family's favorite at-home meals are inspired by incredible restaurant experiences. In the years where we were footloose and fancy free, we did a really good job of getting out for great meals around town, several that were really special and memorable with amazing dishes like:
Chili Lobster With Texas Toast, Brussels Sprouts With Figs and Mint Yogurt, and this unbelievable Mac & Cheese.   

Scarpetta's Famous Spaghetti with Tomato Basil Sauce at home! Photo: NK

Nowadays, as parents, life may be a bit slower and budgets may be tighter, but the few times we do make it out, we really go and do it up. When date nights are scarce, it's a great excuse to make them count!

The latest wow dish came to us courtesy of NYC's impeccable Scarpetta, an elegant yet bustling high-end Italian joint that is not to be missed. Though everything we ate was excellent, their most famous dish, a humble bowl of Spaghetti with Tomato Sauce, was the stand out. Part of me didn't want to order it because I typically like my out-on-the-town dinners to be a bit more exotic, but I'd read so much hype, I just had to taste for myself. The secret to Scott Conant's brilliant sauce is two-fold as far as I can tell: lots of extra fat (oil, butter, etc. what could go wrong?) but also, Conant infuses Olive Oil with the fresh flavors of Classic Marinara, so that you get all the essence and freshness in an unmuddled, more forward way. The flavored Oil is applied at the end, and the various essences come through to your palate magnified and bright. It's pure genius.

Our interpretation of Scarpetta's famous Spaghetti Tomato Basil Sauce is based heavily off the Serious Eats piece and because we use high quality canned Tomatoes, it's done the fastest possible way possible. Obviously fresh Tomatoes are best, but I would only use themwhen they are at their best and perfectly in season. Though there are multiple steps to Conant's recipe, I've tried to write it up for you in a way that maximizes ease and cuts down prep time. 

I threw this together on a weekday and I was done in just under 40 minutes. SO worth it. While I could tell you my results were as good as the real deal, I'd be lying. Still, I must say, it came pretty darn close to the original and really blew our socks.


Scarpetta's Famous Spaghetti Tomato Basil Sauce (the fastest way)
By Scott Conant
Ingredients:

28 Ounce Can Whole Peeled (or diced) San Marzano Tomatoes
1 Pound Good Quality dry or fresh Spaghetti (Garofalo, De Cecco are good choices)
1/4 Cup + 2 Tablespoons Olive Oil
Coarse Sea Salt
1 Tablespoon
Bunch of Basil, 2 large sprigs set aside, 6 large leaves cut into thin ribbons
1/4 teaspoon Crushed Red Pepper Flakes + extra for infusing the Oil
6 Cloves of Garlic, whole  
1 Tablespoon Salted Butter
2-3 Tablespoons Fresh Grated Parmigiana Reggiano


Method:

Set a large Pasta Pot of well salted water to boil.

In another large, high sided pan, warm the 2 Tablespoons of Olive Oil over medium heat until shimmering. Add the can of Tomatoes and a big pinch of Salt and 1/4 teaspoon Crushed Red Pepper. Allow to cook for about 3 minutes then mush them well with a potato masher. (Start prepping your Oil infusion below). Allow to cook about 20 minutes or more (if you need to buy time) over medium heat, mashing and stirring from time to time. If the sauce gets too thick, add a Tablespoon or two of water to loosen.

While the Tomato Sauce cooks, infuse your remaining Olive Oil in another small pot. Add 1/4 Cup Oil, 2 large sprigs of Basil, a good pinch of Crushed Red Pepper Flake and 6 Large Garlic Cloves. Turn the flame very low and allow flavors to slowly infuse, ideally for about 20 minutes.

Pasta Water should be boiling now so add your Spaghetti and cook until just under al dente according to package instructions. When Pasta is done, scoop out about a cup of pasta water and reserve. Drain the rest of the Pasta and add it to the pan with the Tomato Sauce. Toss. Add Pasta Water, Tablespoon by Tablespoon and turn up the flame to medium. Continue to toss until Sauce and Pasta moves together in the pan. The Pasta Water will help it to bind thanks to the starch in it. Turn off the flame.

Throw a pat of Butter on top of the Pasta and Sauce and toss. Then stream in the Infused Oil, using a spoon to block the solids as you pour. Discard all but the oil. Toss. Now the add the Parmigiana Reggiano and remaining Basil Ribbons. Toss again. Taste for seasoning and add a pinch of Salt if needed.

Serve and ENJOY!!!!!!

The Husband Cooks - Warm Shrimp Salad With Green Beans & Chilies

He's hardworking, funny and smart, and he also knows his way around the kitchen. Or in this case, the grill. For today's feature, I'm sharing my husband's recent showstopper of a meal, his rendition of Mario Batali's Warm Shrimp Salad With Green Beans & Chilies. 

The only change he made to the recipe was using jalapeno peppers instead of red chilies and slivered almonds instead of hazelnuts. If you're looking for a light, grillable summer meal, this is the one. Serve it with a nice hunk of bread to soak up the delicious flavors. 

Shrimp Salad With Green Beans & Chilies, Photo: NK 

For the recipe, click HERE

TIP: Grilling Shrimp is easy if you have the right equipment. This stainless grill pan from Weber is great for Shrimp, Fish, even Vegetables. Enjoy and thanks to my main squeeze for the great meal. 

Shrimp grills up easily and doesn't stick
 on this seafood friendly tray, Photo: NK 

Mad For Mezze - Perfect Tzatziki

Tzatziki atop a Lamb Burger, Photo: NK

A simple yogurt sauce or dip with Cucumber and fresh Dill, Tzatziki is indispensible in Greek Cuisine. Every culture has its version of pre-meal nibbles, and in the Near East and Balkans, these are collectively called Mezze. 

I am excited to show you how simple and delicious today's Tzatziki is. 

It's the perfect dip to make for your next party (great served with Pita or Pita Chips) or a deliciously easy offering if you're a guest at someone else's fete. 

We've served ours atop basic Lamb Burgers, but the possibilities are really endless. 





The key to Tzatziki is simple - Let it sit in the fridge two or more hours so the flavors blend and develop.

But first, let's quickly explore some of my other favorite Mezze. 

Baba Ghanoush
Tarmosalata
Dolma / Dolmades
Tabbouleh

We'll look forward to getting around to making these soon enough!

Now for the main event:

Tzatziki comes together in minutes, Photo: NK

Perfect Tzatziki
Adapted from GreekFood.com
Serves 4 as a dip

Ingredients:

1/2 Cup Thickly Grated Seedless English or Hot House Cucumber (from ~1/2 a Cucumber)
3 Gloves of Garlic, crushed to a paste or very finely minced
7 Ounces Full Fat Plain Greek Yogurt, we prefer Fage brand
2 teaspoons Red Wine Vinegar
Scant 1/4 Cup Olive Oil
1 heaping Tablespoon Minced Fresh Dill 
1/4 teaspoon Sea Salt
Lemon Juice (optional)

Method:

1. In a bowl, mix all the ingredients except the Olive Oil and Lemon Juice. 
Add the Oil and stir together gently. Finish with 1-2 optional squeezes of Lemon.

2. Allow to sit in the fridge for 2-3 hours

3. When ready to serve, taste for Salt and add extra if needed. Serve alongside Pita or Pita Chips. Enjoy!

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 Treat - Pumpkin Coffee Cake With Pecan Streusel

A recipe success - Williams Sonoma Pumpkin Coffee Cake
Photo: NK

We're doing it! More pumpkin-infused treats. This week, we tested out a scrumptious looking Pumpkin Coffee Cake with Pecan Streusel recipe from Williams Sonoma. 

I was recently reminded of the joys of coffee cake when my Mom-in-Law brought us an Entenmann's from the supermarket. I hadn't had one in at least ten years, and though we all agreed that the cake, like many packaged foods, looked much smaller than we remembered, the taste was still pretty great. It was probably on my third trip to the kitchen to surreptitiously siphon off another sliver that I realized that I was obsessed. Why? The salty, buttery, crumbly streusel topping. 

Could I recreate this sort of goodness at home and would pumpkin have a place in the mix? Turns out, yes! Not only was the Williams Sonoma recipe easy, even considering that baking is not my strong suit, but the addition of canned Pumpkin worked very well. 

If you are looking for a quick baked good to bring to Thanksgiving, or even something for your post-turkey coma brunch, this cake would be a great choice. I didn't alter the recipe at all except that for the streusel, I subbed in Salted Butter because for me, the salty-sweet quality of Coffee Cake's crumb topping is what makes it sublime. Enjoy with or without your next cup of joe! 

Pumpkin Coffee Cake With Brown Sugar-Pecan Sugar by Williams Sonoma 
Click HERE for the Recipe 

Prepping the Pumpkin batter in a springform pan
Photo:NK

The delectable Pecan Streusel Topping, Photo: NK

Brunch Rules + Chock Full o' Nuts Date Nut Bread

Brunch! Photo: NK 

Sunday. A day of rest, a day of relaxation, and if you're lucky, a day for brunch. People are enamored of brunch, and for good reason. It's got so much to offer, and it even encourages day-drinking! 

Now I've mentioned that my husband is the undisputed master of breakfast foods (I nearly always leave this meal to him), but I know a thing or two about how to make your at-home brunch just a bit more special. As such, I give you my 

Brunch Rules:

1. Have one special food item to anchor the meal-  some ideas include: really fantastic Croissants, Slab Bacon from your local butcher, or, in today's case, some dense and delicious Date Nut Bread spread with Cream Cheese. For this I have to thank my mom, who took it upon herself to make and share this classic New York City cult favorite, Chock Full o'Nuts Date Nut Bread. The recipe we'll include below results in addictively delicious, moist slices of sweet, nutty goodness. 

Wine Spritzer with Fresh Fruit, Photo:NK

2. Break out the good stuff- For whatever reason, brunch always feels, at least to me, like it should be just a bit more luxurious than your average meal. Whether that means you use your good china, or skip the paper napkins in favor of cloth, do something that makes brunch feel extra special to you. 

3. Imbibe- A pretty cocktail will always help your brunch to stand out. Go with the classic Mimosa or Bloody Mary (my all time fave), or improvise with what you have on hand, as we did with our Pink Wine Spritzer made with equal parts Dry Rose and Seltzer, plus fresh Figs, a slice of Pear, and a few Frozen Raspberries. Refreshing!

4. Variety is the spice of life- To set brunch apart from other daytime meals, I like to include lots of little nibbles - they take almost no time to present, and having lots of options always seems to increase the enjoyment of the meal. Ideas include: some dried and fresh fruits, a handful of nuts, or two or more types of jam or compound butter. And don't forget the Biscotti. Nothing makes coffee more enjoyable than something crisp and sweet to dunk in it. 

5. Take your time- Brunch is a long and lazy meal. Enjoy it slowly and in good company. Take a rest, and go back for seconds. Brunch is definitely one of life's many pleasures worthy of savoring. 

Now as promised, here's the recipe for the most smashing Date Nut Bread. One loaf takes you a long way, as it is dense and very rich. It's also a wonderful idea for a hostess or holiday gift, that is if you can bear to part with it! Be sure to also read the story behind this iconic treat. 

Chock Full o' Nuts Date Nut Bread, Photo: NK 

Chock Full o' Nuts Date Nut Bread (and Cream Cheese Sandwiches)
(Recipe and courtesy of Capital New York) 

Makes 1 loaf:

Ingredients:

1 cup pitted chopped dried dates
3/4 cup boiling water
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup walnuts, coarsely chopped
3 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
8-oz package cream cheese, slightly softened

Method:

1. Preheat oven to 350°F and lightly grease a 9x5-inch metal loaf pan, set aside.

2. Add the dates to medium-sized, heat-safe bowl. Pour boiling water over top, stir and let stand 15 minutes. 

3. Meanwhile, stir together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Add the nuts and set aside.

4. In a separate large bowl, cream together the butter and sugar until combined (mixture might look crumbly). Add eggs and vanilla and mix until smooth and combined.

5. Alternate between adding the flour mixture and the date mixture (including remaining water), 1/2 of each at a time, mixing until combined.

6. Pour batter into prepared pan and bake 45-55 minutes, until bread is almost completely baked, but a few crumbs still stick to a toothpick inserted into the loaf. The bread will continue cooking after it is removed from the oven, so be careful not to overbake.

Assemble the sandwiches:

7. Let bread cool for 10-15 minutes, then remove from pan and let cool fully on a rack. Once cooled, slice bread and serve as closed or open-faced sandwiches spread with a tablespoon or two of cream cheese

Elegant App + Wine - Clams With Lemon, Thyme & Parmesan

A Sunday or two ago, as I paged lazily through an issue of Food & Wine Magazine, I zeroed in on a feature that included recipes from all around the world that pair wonderfully with vino. But I ask you, is there really a food that doesn't? While we only had a beautifully dry Rose on hand, I decided to try these simple and bright broiled Clams that were instead recommended for pairing with Sauvignon Blanc. 

Clams Broiled with Lemon, Thyme & Parmesan, Photo: NK

Clams are a favorite around our house, and this easy appetizer immediately captured me and seemed perfect for our special night in. That said, it would also be a fantastic way to kick off an elegant dinner party or even wine tasting get-together. As for the actual "magazine-endorsed" pairing, F&W recommends  "a citrusy Chilean Sauvignon Blanc, like Casa Marin's 2011 Cipreses Vineyard or 2012 Matetic EQ." The results were lovely and this recipe is both easy to execute and quite tasty. Enjoy!!

Now for the recipe, directly from Food & Wine.

 Clams Broiled with Lemon, Thyme & Parmesan

 Recipe By Gerardo Valenzuela

 Serves 4

Meatless Monday (De Mayo) - Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca

Grape Tomato Salsa Fresca - easy, light & fast! Photo: NK

Sluggish Monday or not, you probably know by now that in our house, we'd never let Cinco De Mayo pass unnoticed (do take a look back at our 2012 and 2013 Mexican-inspired food celebrations). 

We're skipping the margaritas this year (let's call it our half-hearted attempt to behave like model citizens a few weekdays), and streamlining recipe prep work more than usual because, well, after a weekend, it takes us a bit more effort to get in the swing of things. 

Still, we're in a celebratory mood for a few reasons, one of which being that just last week, Neurotic Kitchen took great pleasure in receiving the official seal of approval from MeatlessMonday.com. This wonderful internet destination for all things meatless noticed our frequent participation in the eponymous movement, and for that, we're grateful. Needless to say, we're even more eager to continue to support this important health initiative and will look forward to creating many more Meatless Monday dishes to share with you. So today's question was, could Cinco De Mayo be yummy minus meat? The answer - a resounding si! 

Easy Veggie Quesadillas With Grape Tomato Salsa Fresca, Photo: NK

To achieve our meatless mission, we whipped up a fast and super light salsa fresca to go with simple (just 5 ingredients) yet delicious veggie quesadillas made with a quick black bean mash, avocado, and baby spinach. Some melty white cheddar seals this tasty, handheld package up in no time flat. We tried to keep our ingredients as wholesome and clean as possible, and you'll find this dish to be kid friendly too. We hope you enjoy! 

Lighter Veggie Quesadillas + Grape Tomato Salsa Fresca
Adapted from Epicurious
Serves 4 - about 3 slices of quesadilla each

Ingredients:
For the Quesadillas:
15 Ounce Can Organic Black Beans, rinsed well and drained
1 teaspoon Cholula or similar vinegary hot sauce
1 Avocado, cut into thin slices
About 2-3 Ounces Baby Spinach (we like to buy pre-washed for ease of use)
1 Cup Light (low fat) White Cheddar, grated, or similar cheese
4 Large 10-inch Whole WheatTortillas or Wraps (like La Tortilla Factory 100 calorie wraps)
Sliced Jalapeños - optional

For the Salsa Fresca:
1/4 Cup Chopped Cilantro, plus more sprigs for garnish
About 2 Cups Organic Grape Tomatoes, sliced into thirds or fourths
1.5 teaspoons fresh Lime Juice 
1/4 cup chopped Red Onion
1/4 teaspoon Cumin
1/4 teaspoon Salt 

Method:
1. Mix up the Salsa Fresca ingredients in a medium bowl. Toss well and set aside.

Assembling the Quesadillas, Photo: NK 

2. Prepare the black bean mash by pouring beans into a medium bowl and adding the hot sauce. Now lightly mash them with a large spoon. They should be somewhere in between smooth and chunky. Mix well. (NOTE- if you omit the hot sauce for any reason you must remember to season the black bean mash with some salt. The hot sauce places a significant role in imparting more flavor to the beans).

3. Heat a large skillet or grill pan over medium high heat. To assemble the Quesadillas, lay out 4 tortillas on a clean surface. Spread each tortilla with one quarter of the black bean mixture (don't spread beans all the way to the edge or they will spill out), then add 1/4 of the avocado slices to each tortilla. Now add a handful of spinach leaves to each tortilla, and finish with about 4 tablespoons of grated cheese per quesadilla. 

4. Fold quesadillas carefully in half and apply some pressure with your hands. Cook them 2 by 2 on the hot skillet (or more at a time if you have room) allowing them to grill on each side for 2-3 minutes before flipping. The quesadillas should brown nicely but not burn (some grill marks will appear as well). Press them down with a spatula to help the cheese melt and seal. Remove quesadillas to a cutting board and allow to cool slightly. Slice into 3 triangles a piece using a serrated knife and plate. Serve with Salsa Fresca, sprigs of cilantro, a sprinkling of sliced jalapeños and, of course, extra hot sauce. Enjoy! 

Passport to Italy - Pasta di San Giovanello

Lately, I've been thinking more and more about returning to Italy. Maybe it's this seemingly endless cold weather we've been experiencing, or perhaps that unshakeable late winter feeling of needing a vacation! Whatever the cause, I take great pleasure in conjuring up memories of last summer's trip to Rome and the Amalfi coast. 

Me and the Mr. overlooking gorgeous Positano 

Since European travel doesn't seem to be in the cards this year, those remote Southern Italian towns I dream of exploring will have to come to me by way of my dinner plate (not a bad way to do some imaginary travel). 

I decided not to include today's delicious vegetarian pasta as part of our series, Italian Pasta Classics, which, if you've been following, is the feature where I share the recipes for Italy's most loved and famed pasta dishes. This is because "Pasta di San Giovanello", a specialty native to Puglia (the region that makes up the heel of the Italian boot), seems to fly just a bit under the radar. 

Pasta di San Giovanello - Tomato Sauce, Breadcrumbs, Melted Anchovy, Garlic and Almonds, Photo: NK 

Thanks to an extremely informal poll of a small group of food-savvy native Southern Italians in my circle, I determined that though just a few people had heard of the dish, there was significant disagreement about its true ingredients. One Sicilian-born friend observed that he knew Pasta di San Giovanello to be something more like Puttanesca sauce. 

Mario Batali, from whom we borrow today's recipe, does indeed note that the components of this hearty and satisfying Southern Italian dish are hotly contested (particularly today's addition of sliced almonds). What follows below is the recipe Mario describes as his favorite iteration of the dish to date, one that he enjoyed in a small osteria in the town of Brindisi on the very important feast day this pasta is named for - the eve of the feast of St. John the Baptist (aka: San Giovanni Battista or San Giovanello) which is marked on June 24th, though celebrations vary worldwide, some taking place on the eve of the feast, some the day of, and others continuing for several! Rest assured, though ingredients vary, this dish is just delicious. It's also a great way to stretch a small portion of leftover tomato sauce (just 1.5 cups is needed for a dish that feeds 4 to 6 people). And away we go: 

St. John's Eve Pasta/Pasta di San Giovanello
Recipe by Mario Batali, from Molto Italiano 
Serves 6

Ingredients:
3/4 Cup Sliced Blanched Almonds
1/2 Cup Extra Virgin Olive Oil
2 Cups fresh or store-bought plain Bread Crumbs 
4 fine quality Anchovies, salt (or oil) packed, chopped
Black Pepper
1 White Onion, finely chopped
1 large clove Garlic, finely chopped 
1.5 Cups Tomato Sauce of your choice or Mario's Recipe HERE 
8 Fresh Basil Leaves, chiffonade (aka cut into thin ribbons).
1 Pound long, wide pasta such as Lasagnette, Pappardelle or (Mafalde - what we used) 


Method: 

Almond and Bread Crumb Mixture, Photo: NK

1. Bring a large pot of salted water to a boil - use about 2 tablespoons salt. 

2. Meanwhile, in a large saute pan, gently toast the sliced almonds and 1 Tablespoon of olive oil over a medium flame until nuts begin to brown just a bit. Remove almonds to a plate. 

3. In the remaining oil, toast the bread crumbs, stirring them often until the become golden brown and somewhat crispy. Combine breadcrumbs and almonds in a bowl and set aside. 

4. Add 2 Tablespoons additional olive oil to the pan you used for the breadcrumbs. Reduce heat to medium-low and stir in the anchovies, using your spoon to crush them into the oil so they begin to dissolve. Stir until they melt into the oil, this should take a minute or so. Pour the anchovy and oil mixture over the breadcrumbs and almond mix and season it with black pepper before setting aside. 

Sauce Coming Together, Photo: NK 

5. Add the remaining 5 Tablespoons olive oil to the pan. Add the onion and garlic and cook over medium-low heat until onions soften but do not brown. Stir occasionally, about 2-3 minutes. 

6. Add the tomato sauce to the pan with the onion and bring the mixture to a "brisk simmer" and let it cook until the sauce has reduced by about one third in volume. Add basil ribbons and turn heat off. 

7. By this time your pasta water should be boiling. Add the pasta to the water and cook according to package directions until just al dente. Drain the pasta and add to the pan with the sauce. Add half of the almond and breadcrumb mixture and toss to combine well. 

8. Transfer the pasta to warmed serving bowls and sprinkle them with the leftover breadcrumb mixture. Serve right away! 

Dinner in 20 - Fusilli with Classic Pesto (& Pomegranate!)

Around here, weeknight dinners are rarely more than a thirty minute affair, but when I'm looking for something even faster (case of the Mondays, anyone?) a simple pasta meal is always my go-to. Seeing as it's Meatless Monday, I'm sharing our latest recipe for traditional pesto (check out two more unique versions here and here) perfectly sized for a quick and hearty meal for two. If you're open to a tasty and unexpected twist, follow our lead and sprinkle tart, crunchy pomegranate arils for an extra antioxidant punch. Enjoy! 

Fusilli with Classic Pesto (+ Pomegranate!) Photo: NK 

Classic Pesto for Two + Pomegranate
Serves 2 as a hearty main course

Ingredients: 
1/2 Pound Pasta of your choice - (we love Fusilli - the shape really lends itself to pesto!)
1 1/2 Cups whole Basil Leaves, lightly packed
2 Tablespoons Pine Nuts (substitute finely chopped walnuts or almonds)
3 large Garlic Cloves
3 Tablespoons Olive Oil
1/4 Cup grated Parmigiana Cheese + more for serving
1/8 teaspoon Salt
Several pinches Black Pepper
A squeeze of Lemon Juice, optional
Crushed Red Pepper, optional
3 Tablespoons Pomegranate Arils, optional


Method:

1. Set a pot of salted pasta water on the stove to boil. Once boiling, prepare pasta according to package instructions.

2. While water is heating, prepare the pesto. Place Basil, Pine Nuts, Garlic and Oil in a food processor. Process until fully combined and finely chopped, about 30 seconds or more. Add the Parmigiana Cheese and Process again along with an 1/8 teaspoon (a few pinches) of Salt. Add several pinches of Black Pepper and remove pesto to a small bowl. Add a squeeze of Lemon Juice and taste the Pesto for seasoning. Adjust if necessary. 

3. When pasta is finished, drain it and return it to the pot. Add at least three heaping tablespoons of Pesto to the pasta (more if you like) and stir to combine. Add an optional pinch of Crushed Red Pepper and add the optional Pomegranate Arils. Serve with extra grated cheese. Enjoy! 

In Season: Eggplant - Herb Marinated Eggplant Antipasto

My Vegetable obsession of the moment?

The Eggplant.

Ghost and Zebra Eggplant Varieties, Photo: NK 

I can't get enough of these guys, and with varieties as beautiful as this, who can blame me? The even better news is that Eggplants are in season now through early fall and ready to be loved. 

Fresh Oregano and Thyme, Photo: NK 

I already shared a Marinated Eggplant appetizer very early this summer, but I didn't see the harm in attempting another version, especially because I also happened to have a fierce craving for it! There's just something sublime about thin slices of roasted and then marinated Eggplant on a piece of pleasantly crusty bread. I don't know about you, but I call that the perfect snack. 

Today's Marinated Eggplant is a bit milder than our bold, lemony, and spicy version HERE. Additionally, Marinated Eggplant is a great vehicle for fresh herbs (which I happen to have growing like wildfire in my garden). Using White Balsamic Vinegar adds a mild yet sweet tang to this super simple starter. Make this in advance and store for several days in the fridge. The mixture even gets better with time, and you can be ready with an elegant snack at a moment's notice. 

Also - If you use the basic Eggplant baking method below, you can certainly adapt your marinade to your tastes and do plenty of experimenting with whatever ingredients you have on hand. 

Shall we?

Marinated Eggplant with Fresh Herbs and White Balsamic
Serves about 6 as a hors d'oeuvre or snack

Ingredients:
2 Medium Eggplants - a single variety or mix (we used one Ghost and one Zebra Eggplant)
The leaves from 4 Sprigs Fresh Oregano, finely minced
The leaves from 4 Sprigs Fresh Thyme, finely minced 
2 Large Cloves Garlic, crushed
2 Tablespoons Extra Virgin Olive Oil plus more for sprinkling 
2 Tablespoons White Balsamic Vinegar 
1/4 Teaspoon Kosher Salt plus more for sprinkling Eggplant before baking
Black Pepper

Method: 
1. Preheat oven to 425 and set aside two large baking sheets.

2. Cut each Eggplant down the middle lengthwise and cut each half horizontally to form half moons. 

3. Lay Eggplant slices on the baking sheets and drizzle with Extra Virgin Olive Oil and Sprinkle with Kosher Salt and an Black Pepper. Once oven has come to temperature place baking sheets in for 15-17 minutes until the eggplant is tender. If it looks dry, don't worry as the marinade will take care of that. 

4. While Eggplant is baking, warm 2 Tablespoons of Extra Virgin Olive Oil in a small pan over medium-low heat. Add the two Cloves of crushed Garlic and cook until they begin to become slightly golden, about 3 minutes. Turn off the flame and allow the oil to cool a few minutes before adding the minced Oregano and Thyme. Add the 2 Tablespoons of White Balsamic Vinegar to the pan and set aside.

5. When Eggplant is finished baking, scrape the slices carefully into a large bowl. Pour the contents of the pan into it and toss gently so slices are fully coated. Allow to cook and then store refrigerated up to 4 days. Serve over crusty bread! Enjoy!

Marinated Eggplant Crostini, Photo: NK 

A Pizza With Punch - Easy Lemon Pizza "Sorrentina"

Lemon what?
That's the type of reaction I've been getting all week when telling folks about a recipe for Lemon Pizza that I was planning to try. It may even be the most loved yet controversial dish on Neurotic Kitchen so far. But that's ok, because as you probably know by now, I love a good controversy. 

If anything, I learned a little about myself in this process. Specifically, I realized how grossly I'd misjudged people's views on lemons. I thought everyone felt the same way about them that I do. "It sounds interesting but I don't get it," my coworker mused. "Lemon is more of a seasoning than a food," she added. Someone else asked, "do you actually eat the lemon rind?" Even my other half, who is generally adventurous with food, was skeptical. Out of the apprehension he'd refuse to eat much of the finished product and would then proceed to give me his grumpy I'm still hungry look, I had a traditional pizza ready to fire up if the lemon experiment flopped. After about the fifth person to express shock and awe, I finally got it...  

I might just love lemons in an unnatural way. From a young age, I'd chew on lemon slices as if they were fruit. I still do at times. And all throughout this blog, you'll find lemon driven recipes. The general population seems enamored of lemons too, but what I learned is that having them as a main ingredient is a bridge too far for some. Yet many Southern Italians, in particular, find it totally normal, so perhaps this is all just coded somewhere in my genetic heritage. If you're looking to really dive into a citrus obsession, I suggest this entire salad made of lemons from none other than Mario Batali.

Today's Lemon Pizza recipe was not my idea in the least. I wish I had come up with such a novel topping. The inspiration for tonight's meal was actually a fantastic Wall Street Journal piece (check it out HERE). Upon reading it, I knew immediately that I would definitely be sampling this intriguing recipe modeled after "The Sorrentina" Lemon Pie that can be found at Keste, (an NYC-based Neapolitan Pizza place that's been on my "must-try" list forever). 

The WSJ article does a great job of explaining how such unexpected flavors really do work together. My light adaptation of the recipe is made with store-bought dough and uses a Pizza Stone. I've also changed the cooking time slightly to make up for my oven only being capable of heating to a top temperature of 525. Finally, I opted to use regular Buffalo Mozzarella because I prefer it to the smoked version. If you have time to make your own dough according to the original recipe, by all means, you should do so! But if you are looking for a quick version of this unexpectedly fabulous pie, I recommend you give ours a go. As for the results, I bet that this pizza will make a believer of even the biggest lemon skeptic. I, for one, will be headed to Keste soon to try the real thing. My mouth is watering just thinking about it.

Things to note about this recipe - and eating lemons:

Soaking the Lemon Slices, Photo: NK

1. Lemons sweeten and mellow when cooked at high heat.

2. Slicing lemons VERY thin cuts down on their intensity in a good way.

3. Finally, the recipe calls for you to soak the lemon slices for 15 minutes. Don't skip this step as it lessens the tartness considerably. 

Equipment you'll need:
A Pizza Stone 
Parchment Paper

Dough Handling Pointers to get you feeling confident:

click HERE

 
Lemon Pizza "Sorrentina"Inspired by Keste / Roberto Caporuscio
Adapted from WSJ.com/Rozanne Gold Yield: Makes three 8 Inch Pizzas, Serves 4-6
Ingredients:
1 16 Ounce Round of Pizza Dough (preferably purchased at a pizza shop) or make your own 10 hrs ahead according to the original article.
 
2 Organic Lemons, rinds well washed and sliced into VERY thin slices (and again into half moons, if you prefer, which I do)

15-18 Basil Leaves, torn into large pieces 

9 Ounces Regular (non smoked) Mozzarella, thinly sliced (drier versions of Mozzarella work best) 

Extra Virgin Olive Oil,

Sea Salt

Flour, for rolling the dough

Equipment: Parchment Paper & Pizza Stone

Method:
Position a rack on the uppermost part of your oven and place your Pizza Stone on top of it. Turn oven on and set it to the highest temperature possible - usually between 525 and 550. Allow the Pizza Stone to heat for 30 minutes.

Soak Lemon Slices in a bowl of water for 15 minutes. When finished, remove and pat them dry with paper towel.

Meanwhile, flour a clean surface as well as your hands. Take the Pizza Dough Round and roll and stretch until you have the size you're looking for. Make it as thin as possible in the middle then pinch to create a thicker crust. This all works best if you can do the dough prep over parchment so when you're done topping the pizza it's already on the parchment for easy transfer to the stone in the oven (for help on that process, see below*).

Top the Pizzas:
Arrange Mozzarella evenly on the dough rounds, leaving space at the edges for the crust to rise - you should use about 3 Ounces of Cheese per pie. 

Next, add at least 6 whole (or 12 half moon) Lemon Slices per pie or more - as much as you like, I really have never had too many!  

Tuck in the small fragments of 5-6 torn Basil Leaves on each pie as well.

Now drizzle the pie with Extra Virgin Olive Oil, making sure that the edges have been oiled as well (this will help to create a nicely browned crust). I take a paper towel and spread the Oil around the crust edge to be sure.

Finally, sprinkle pie with a good dose of Sea Salt (and if you wish, a light sprinkle of Black Pepper, but I skip this).

*Carefully pick up the parchment and move it and the Pizza onto the Pizza Stone in the oven to cook. 

*Transferring to the Oven: The easiest way to do this is to slide the parchment and pizza onto a pizza peel and then carrying it to the stone, carefully sliding it on. If you don't have a peel ask someone to hold two corners of the parchment while you hold the other two and carry it over to the stone. If you are alone, I would try and find a hard, flat, portable surface like a cutting board. Drag the parchment and pizza onto it, bring it to the oven, the carefully shimmy it onto the stone pinching the leading corner of the parchment and dragging it across the stone so the pizza is evenly centered and stays intact. 

Cook Times:
For an oven at 525 - cook for 10 minutes

For an oven at 550 - cook for 8-10 minutes

When cooking is done, turn on your Broiler and allow crust to brown 30-60 seconds (watch it like a hawk) until the pizza takes on some nice color and the cheese gets browned in parts. Remove from the oven and leave it a few minutes until the cheese firms up a bit. Slice and serve!

Grill Method: (video of the final results HERE). The grill method is roughly the same as the oven method above, just preheat your stone on a grill, and aim for the 525-550 temperature range. Transfer the parchment with the pizza on it right onto the stone. If you have a pizza peel, it will be even easier to slide it right on. Of course when grilling you won't have the option to use the broiler to brown but I have found that grills will get the pizza nicely browned. Pizza on the grill, it's a delicate balance between getting the top cooked but the bottom not burnt. Lower temps are probably better for this. I would recommend peeking at the bottom of the pizza around minute 8 to make sure you don't have to lower the heat - there've been times when the grill is running too hot and the bottom of the pie has blackened before the top of the pizza is cooked. You will get the hang of it quickly! 

Enjoy!