Weeknight Indulgence: Strawberry Pretzel Sundae With Mascarpone Gelato

Strawberries! Photo:NK

How do you get inspired by something you didn't even order? Easy. When the description itself is so mouthwatering that you can't stop thinking about it for weeks. Positively stuffed by a great meal a few weeks ago at The Topping Rose House, Tom Colicchio's new(ish) restaurant venture out in scenic Bridgehampton, we were compelled towards uncharacteristic modesty when it came to our dessert order. We opted for a very spartan scoop of interesting house made ice cream - cream cheese flavor to be exact. An odd choice to be sure but, I must say - delicious! The flavor was not too sweet, a bit tart actually, but overall, very refreshing. 

Still, as time went on, I just could not stop thinking about a dessert on the menu that we'd passed on: a sundae, but not just any sundae, one that incorporated  our tangy cream cheese ice cream with decadent fresh strawberry compote and salty crumbled pretzels. YES. 

A lovely meal was had at Topping Rose House, Photo: NK

With Strawberries in season and so delicious this year, I felt I had no choice but to embark on a mission to find this unique ice cream flavor elsewhere, or at least a worthy stand-in (in this case, Il Laboratorio del Gelato's sinful Mascarpone Gelato was just the thing). 

When to concoct this much anticipated sundae? Any time you could use a little pick me up. The Strawberry Compote is super fast and the final result will pretty much make you day. You can bet this is going to make the summer dinner party rotation. And it's kid friendly too. 

Let's go!!!!!

Fresh Strawberry & Pretzel Sundae with Mascarpone Gelato, Photo: NK

Fresh Strawberry & Pretzel Sundae with Mascarpone Gelato
Inspired by The Topping Rose House / Tom Colicchio 
Serves 2 

Strawberry Sauce Ingredients:
1/3 LB Ripe Stawberries, hulled and sliced uniformly. Slice once in half when done
1 heaping teaspoon Sugar (optional)

Pretzel Crisp make the perfect topping,  Photo:NK

1/2 teaspoon Good Quality Vanilla Extract
1 Tablespoon Water 

Sundae Ingredients:
Mascarpone Gelato or Cream Cheese flavored Ice Cream (you can substitute any other not-to-sweet, relatively neutral flavor  such as malt. Note: if you use vanilla gelato or Ice Cream,  you may want to omit the sugar from the Strawberry Sauce depending on how ripe your berries are) 

1 big handful of Salted Pretzel Crisps or Salted Pretzels of your choice, crushed into coarse pieces

Fox's U-Bet or other good quality Chocolate Syrup

Mint, for an optional garnish

Heavenly Gelato, Photo:NK

Method: 

To make the Strawberry Sauce, place Strawberry slices in as small pan over medium heat. Add a heaping teaspoon of Sugar, the Vanilla extract, and a tablespoon of water. Allow to cook, stirring, a few minutes until liquids thicken and Strawberries break down a bit. Once sauce has reached the desired consistency (we like ours with good chunks of Strawberry and a nice amount of the sweet syrup), turn off the stove and allow it to cool completely. 

To serve: Scoop two generous balls of Ice Cream or Gelato into a sundae dish. Top with Strawberry Sauce and a handful if Pretzel Crumbs. Drizzle with a little bit of Chocolate Syrup. Garnish with a Mint Sprig. Enjoy!! 

Meatless Monday - Grilled Cheese and Ramp Pesto Sandwiches

I recently learned that April 12 was National Grilled Cheese Day "here in the land of fake holidays," as Gothamist so cleverly noted. Well, then! Far be it from me to let such a momentous occasion pass unnoticed. 

As luck would have it, I'd already been looking for more ways to utilize my leftover Ramp Pesto, and incorporating it into one of the more sinful yet comforting sandwiches known to man seemed like a smashing idea. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto, Photo: NK

Turns out, our bright green Ramp Pesto with its bold, garlicky flavor and hints of Walnut and Parmigiana was the perfect foil to a gooey melange of mild Gruyere and tangy Asiago Cheeses. Diet this sandwich is not, but it is indeed a worthy way to interpret Grilled Cheese - or as I like to call it, the best thing since Sliced Bread. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto
Makes 2 Sandwiches

Photo: NK

Ingredients:
4  Slices Texas Toast of thick Brioche
1/4 Cup Ramp Pesto (Click HERE for Recipe)
1/4 Pound room temp Gruyere, grated
1/4 Pound room temp Asiago, thinly sliced
2 Tablespoons Salted Butter


Method:
Heat a large skillet over medium-low flame.

Place 4 slices of Bread on skillet and dot each with a 1/2 Tablespoon Butter. Wait until the Butter begins to melt and spread it with a knife around the Bread. Check bottoms of the Bread. Flip once it has become light golden brown.

Allow the other side of Bread to toast for a few minutes. Add an even mix of Gruyere and Asiago to two of the four Bread slices. 

Pull the remaining two Bread slices off the skillet and set aside. Continue to cook until Cheeses begin to melt. To help the Cheese melt faster, it's a good idea to lay the top of a pot over them to trap in the heat. I like to use a glass pot cover so I can see the progress.  

Meanwhile, spread the plain Bread Slices with an ample amount of Ramp Pesto. 

Ramp Pesto Spread, Photo: NK

Once the cheese has melted about 3/4 of the way through, place the Pesto slathered Bread slices on top of each of the two Cheese slices. 

Flip the Sandwiches again and press down on them lightly to fuse Sandwiches together. 

Continue to cook until Cheese is melted to your liking. Slice Sandwiches down the middle, serve, and enjoy! 

Dinner Sandwich - Ribeye with Fried Egg, Mixed Mushrooms, & Parsley Vinaigrette

Sandwiches. 
Americans just love them. And for good reason. Just the other day a major discussion broke out in my office on the subject of the many virtues of the Turkey Sandwich. The participants, myself included, were impassioned. The conversation got me thinking. Sandwiches really are pretty wonderful. So wonderful, in fact, that I should dedicate my next blog post to them.

As luck would have it, I own a cookbook dedicated totally to sandwiches. It happens also to be penned by the man that among many other culinary achievements, has elevated sandwich-making to an art: Tom Colicchio. 

Photo: NK 

Sure, Tom's a celebrity chef, but a legit one. His original restaurant, Craft, remains one of our favorite places to go for a fancy occasion. Watching Top Chef was and still is a ritual in our house, so several years ago when I heard that Tom would be signing his new sandwich cookbook, 'wichcraft, at our local Williams Sonoma, I got ready to stand in line for the perfect gift for the future Mr.NK.

'wichcraft is a book worth owning if you're serious about sandwiches and want to invest a bit of time in them. The recipes can be intense, even a little complicated, but if you're looking for a standout meal-worthy sandwich or just to jazz up an everyday American classic like the PB&J, it's really worth a look. The photos alone are inspiring, and as with many cookbooks that I love, it serves as a great jumping off point for many adaptations. The recipes can also be naturally simplified using store-bought components.

Photo: NK 

The book signing was quite a funny scene. As you can see, I requested that Mr. Colicchio and his collaborator, Sisha Ortuzar, autograph the book using a certain someone's pet name. Chef Who?, Tom asked with furrowed brow, looking on the verge of mild annoyance. KO-A-LA, I clarified.  Thankfully, Both men very graciously obliged, despite my ridiculousness. Autographs - check! Shame myself in front of lovably ornery celebrity chef - double check! 

Today, we'll be ever-so-slightly adapting Tom's wonderful recipe for Skirt Steak with Fried Egg, Oyster Mushrooms, and Parsley Vinaigrette, as featured in the 'wichcraft cookbook. Splurge on a quality steak for this one. We're using Ribeye because, well, it's my fave. One good sized cut of meat will go a long way here. And as always, all foods are better with a runny egg on top of them.

Ribeye Sandwich with Fried Egg, Mixed Mushrooms, And Parsley Vinaigrette
Adapted from Tom Colicchio and Sisha Ortuzar's 'wichcraft cookbook 
Serves 3

Ingredients: 
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon minced Garlic - we used milder Elephant Garlic, but regular is just fine
8 ounces pre-packaged mixed mushrooms - we used Baby Bellas, Oyster & Shitake varieties
Kosher Salt and Black Pepper
1 Lb Ribeye, preferably grass fed, brought to room temperature
2 Tablespoons Unsalted Butter
3 Eggs, preferably free range, organic
3 Ciabatta Rolls or other soft but sturdy bread
*2-3 Tablespoons Parsley Vinaigrette - Recipe Below

*Parsley Vinaigrette

Recipe by Tom Colicchio and Sisha Ortuzar

Yield - 1/2 Cup

Text From 'wichcraft Book, Photo: NK

To Make the Vinaigrette:

Combine ingredients in a bowl until fully incorporated. 

Parsley vinaigrette can be made ahead and will keep in the fridge for about four days. 

Parsley Vinaigrette, Photo: NK

To Make the Sandwiches: 

Set your Parsley Vinaigrette aside.
Add Oil and Garlic to your skillet and heat over medium flame.
When garlic becomes aromatic, add the Mixed Mushrooms and cook about five minutes until tender and browned.

Oyster Mushrooms, Photo: NK

Remove Mushrooms from the heat and place in a large bowl. Pour in the Parsley Vinaigrette and stir together to incorporate. Set aside.

Mushroom and Parsley Mixture, Photo: NK

Season the meat on both sides using Kosher Salt and Pepper. Heat a grill pan to Medium High and add the meat. Cook 3-4 minutes on each side to bring it to a perfect medium rare.

Remove Steak from the grill and set over the bowl with the Mushroom and Parsley Mixture. Tom is ingenious, by the way. We do this so that the Steak juices combine with the Mushroom and Vinaigrette. Cover Steak and bowl with foil to keep warm.

Ribeye over Mushroom and Vinaigrette, Photo: NK

Using a large skillet over medium-high heat, melt 2 Tablespoons of Unsalted Butter.

Once butter is hot, add your eggs, one for every sandwich you are making. 

Flip eggs carefully half way through the cooking to seal the top a bit. You want the yolks to be runny in the middle yet set around the edges. Season with Salt and Pepper and remove to a plate. 

Take your Steak and thinly slice the meat against the grain.

Cut the Ciabatta rolls in half and scoop a bit of the bread from the top half.   

To Assemble: 

Lay slices of meat across the bottom half of the bread. 

Top with Mushroom and Parsley Vinaigrette Mixture.

Top the Steak with the Mushroom and Vinaigrette Mixture, Photo: NK

Finish with an Egg on top of it all.

Close the sandwiches and slice in half. 

Photo: NK 

Here it is, ready to go.   

Photo: NK 

I must say, the result was incredibly delicious. The grass-fed Ribeye was amazingly tender, the Ciabatta, soft but sturdy, and the parsley and mushroom mixture added just the right amount of mild, fresh flavor with a hint of vinegar to cut the richness. Try it, and enjoy this and all your dinner sandwich adventures. 

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