New Food Trends Experience and Pride of NY State Food Marketplace are the stars of International Restaurant & Foodservice Show of NY 2013
There were two new star exhibits at the International Restaurant and Food Service Show of NY at Jacob Javits Center in NYC this year, with a focus on new food trends and local NY State food producers. The new Food Trends Experience was a grand display and tasting adventure providing access to over 75 new products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, fusion, hot flavors and more from 115 new companies. Presented within the show, the Food Trends Experience was a great way for attendees to see, taste, discover and learn about the new culinary innovations that inspire creative and fresh menu ideas, delight customers and drive profits for 2013 and beyond.
>> Check out more of my fun photos of the show and great food in my online gallery <<
Some of the noteworthy and innovative products were:
Sir Kensington’s Gourmet Scooping Ketchup
The Original Jersey Italian Gravy
Guido Gobino Italian Chocolate
Q Trade Organic Teas and Herbs
Within the Food Trends experience was a specialty Pride of New York Marketplace displaying food, produce, agricultural products and beverages from local farmers, food producers and manufacturers from New York State. This area of the show gave attendees an opportunity to meet New York’s farmers and producers face to face and sample all the goods it has to offer, while at the same time promoting local businesses and with a goal of stimulating the agriculture industry in New York state.
The Pride of New York State Pavilion was highlighted this year in an effort to make consumers more aware of their local food producers and help increase the consumption of nutritious, locally grown and produced foods, which all leads to strengthening local agriculture and improving health and promoting regional food system awareness in New York State. The benefits of buying and consuming local foods is no secret; exceptional taste and freshness, a healthier and more well-balanced diet, environmental protection by reducing fuel consumption, preserving farmland by keeping local farms in business and preserving valuable open space, and strengthening the local economy by supporting local farms and food processors in New York state, thereby creating more jobs and stimulating economic growth in local residents and communities.
The local vendors were proud to present their rich and diverse array of quality products such as locally grown produce, syrups and sauces, cheese, honey, meats, pasta, wine and baked goods. Some of the notable NY State local goods exhibited at the event were:
Upstate New York’s Dr. Konstantin Frank Vinifera Wine Cellars;
and Breezy Hill Orchard/Hudson Valley Farmhouse Cider.
The show also presented a half-day Farm-to-City Expo – “Growing the Local Food Economy: Trends, Infrastructure and Purchasing” which provided food businesses, organizations and local food system advocates the opportunity to learn more about public and private government initiatives designed to meet the large and growing demand for locally produced foods and beverages. The forum was an example of the Governor Cuomo’s continuing efforts and support for growth in the New York State agriculture industry, with a goal of connecting local food producers, processors and buyers in order to strengthen and create new markets.
Opening remarks for the forum were provided by Empire State Development (ESD) President, CEO and Commissioner Kenneth Adams, and the panels included prominent leaders in the NY food industry and city and state officials from the New York State Department of Agriculture and Markets and the New York City Council with speakers from Christine Quinn’s team. The three panels focused on important topics around Infrastructure, Institutions and Restaurants; where the panelists discussed their challenges, best practices and dedication to purchasing food and beverages mainly from local farms, producers and manufacturers in and around New York City, and how buying local has improved the quality of their businesses as well as raise the bar for their customers while supporting the local economy.
The show was great success and had many other highlights worth mentioning including the The US Pastry Chef Competition, where 20 rising stars of the pastry world that were selected to compete for the coveted title, US Pastry Chef of the Year. The theme for this year’s competition was “Women”.
Pastry Chef Ben Shelton from PreGel America took home top honors for his gorgeous showpiece (see above) with an apple symbolizing ‘temptation’.
Daniel’s Sandro Micheli took second,
and Maura Metheny from Norman Love Confections took third.
Salvatore Settepani from Pasticceria Bruno Bakery was an honorable mention. Florian Bellanger also received the Lifetime Achievement Award.
and a specialty desserts section sponsored by Paris Gourmet
with innovative sweets by Swiss Chalet Fine Foods
as well as the exciting Chefs and products at the Japan Pavillion,
and the Culinary Demonstration Theatre with live cooking demonstrations by several prominent and celebrity Chefs from Hell’s Kitchen, Big Brother, Miya’s Sushi, Chopped and more.
> Find out more about the International Restaurant and Foodservice Show of NY and their sponsors NYS Restaurant Association and producers Reed Exhibitions <
>> Check out more of my fun photos of the show and great food in my online gallery <<
All Content & Photographs are property of Kristen Hess/The Artful Gourmet, Copyright 2013. Please do not use, share or distribute without my permission, and if you do want to share please add a link back to my website and the original post.
Read More5 Holiday Appetizer Recipes and Colavita Olive Oil Holiday Giveaway!
Holiday Appetizer Recipes & Colavita Holiday Giveaway
The holidays are here, and what better way to celebrate by throwing a holiday cocktail party with friends and family? I’ve teamed up with Colavita this season to celebrate with all of you, by creating some delicious Holiday Appetizer recipes using their World Selection and Private Selection Extra Virgin Olive Oils and Flavored Cooking Oil blends.
Colavita Olive Oil Giveaway!
*THIS GIVEAWAY HAS ENDED - Congratulations to Manda Kay, the winner of our Colavita holiday giveaway! Hope you cook up lots of goodies with your EVOO & Balsamic Glace! Happy Holidays 
I’ve teamed up with Colavita this holiday season and giving away some of their delicious olive oils and balsamic vinegars so you can celebrate the season by cooking up some holiday goodies of your own! The winner will receive: one (1) 3/4 liter of Colavita Private Selection Fruttato EVOO, one (1) 32 oz Roasted Garlic EVOO plus one (1) 29.5 oz bottle of their Balsamic Glace.
All you have to do to enter the giveaway is leave me a comment at the end of this post telling me what your favorite Holiday Appetizer to make with olive oil is.
*For extra entries, just follow me on twitter, facebook, pinterest, google+, tumblr or sign up for my newsletter (at the top right hand side of this page) and tell me you did so in the comments section. **As an added bonus, Colavita is also offering a 25% discount to all of my readers on any purchase in their online store. Simply enter the code ‘AG25′ to receive the discount upon checkout!
**This giveaway begins on Sunday, Dec 9th and ends Sunday Dec 23rd at midnight EST, where one person will be selected by random from the comments section below.**
Colavita World Selection Olive Oils are a new collection of extra virgin olive oils exploring the tradition in countries outside of italy from estates and farms in Australia, Argentina, California, Greece, Spain and Portugal as well as other prime olive oil growing nations. Read more about a few of my favorites that I used in my recipes below!
Colavita 100% Californian EVOO
The warm climate in the “Golden State” of California fosters both grape and olive cultivation perfect for wines and olive oils. The Colavita 100% Californian EVOO is pressed from olives grown in the Sacramento and San Joaquin valleys of California. The mild flavor makes this oil perfect for all culinary applications. Enrich your favorite meal with a drizzle of EVOO and a glass of wine.
Colavita Roasted Garlic EVOO
Colavita Roasted Garlic EVOO is a product originally created exclusively for BJ’s Wholesale Stores. To many it has become the “gateway product” that exposes customers to the entire Colavita family of products. It is raved about on their online store so we wanted to share it with all of you! It’s the perfect finishing oil and wonderful for enhancing garlic already present in your dish. Try it on Garlic Bread or my Homemade Pita Chips (recipe below).
Colavita 100% Argentina EVOO
The Argentina EVOO was a hands-down favorite at this year’s New York Wine and Food Festival. Arbequino, Coratina and Manzanilla olive cultivars grown in the Catamarca and Mendoza regions of Argentina give this EVOO and intense, fruity aroma and taste. Pair this EVOO with soups, roasted fish, grilled vegetables and red meat for an unbeatable duo.
Colavita Private Selection Fruttato EVOO
Colavita’s Fruttato Oil has recently been inducted into the Colavita “Private Selection” line. This line was created to highlight the products which have received the honor of being marked a Colavita family favorite. It is made by cold pressing new harvest olives just before their peak ripeness. The result is a full bodied EVOO which is slightly pungent with peppery flavor notes.
Colavita Roasted Garlic Oil Blend
This Colavita Premium Blend is an all-purpose cooking, frying, and salad dressing oil which combines the delicate hint of roasted garlic in a light Canola Oil and Virgin Olive Oil Blend. It is a versatile oil that is naturally low in saturated fats and has no trans fats.
Holiday Appetizer Recipes
Sweet and Spicy Chicken Bites
These yummy sweet and spicy Asian Chicken bites combine honey, soy sauce, orange and Sriracha to make a fun bite-sized appetizer with a delicious glaze.
Ingredients
- 1/2 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon Sriracha hot sauce
- 2 tablespoons white vinegar
- 2 tablespoons fresh orange juice, plus 1 tsp zest
- 2 tablespoons soy sauce
- 2 teaspoons Colavita Roasted Garlic EVOO
- 1 teaspoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 pound skinless boneless chicken thighs, cut into bite sized pieces
- 1 tablespoon Colavita Roasted Garlic EVOO
- Fresh ground white pepper
- Dash of red pepper flakes
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon black and white sesame seeds, toasted (for garnish)
- 1 green onion, sliced thin (for garnish)
Instructions
- Combine all ingredients from honey through minced garlic and place inside a large plastic freezer bag.
- Cut up chicken into bite-sized pieces and trim visible fat, place in bag and marinate in refrigerator for at least an hour to overnight.
- Preheat oven to 425 degrees.
- Remove chicken from freezer bag, reserving marinade, and place on a greased baking sheet.
- Bake for 20 minutes, turning one time until chicken is browned nicely.
- Strain marinade and discard solids, and pour into a saucepan bringing to a boil. Reduce heat and cook for about 3 minutes.
- Combine water and cornstarch and slowly pour into glace in saucepan. Add fresh cracked white pepper and red pepper flakes, stirring well.
- Turn oven up to 500 degrees.
- Toss chicken bites with the glaze and broil for about 5 minutes.
- Meanwhile, toast sesame seeds for a few minutes in a pan over medium heat and chop green onion.
- Serve chicken bites garnished with sesame seeds and green onions with cocktail toothpicks on a small platter or small plates.
Notes
Recipe adapted from Cooking Light March 2003
Caramelized Onion, Ricotta & Pancetta Tart
This is a lovely tart recipe that combines sweet and savory flavors. The caramelized onions give it a sweet flavor with a hint of fig balsamic vinegar, balanced out by creamy ricotta, nutty Gruyere cheese, fresh herbs and crispy pancetta.
Ingredients
- 1 package pancetta (8 thin slices)
- 3 tablespoons Colavita Fruttato EVOO
- 2 sweet Vidalia onions, halved lengthwise and sliced thin
- 1 tablespoon brown sugar
- Kosher salt
- Fresh ground black pepper
- 1-1 1/2 tablespoons Fig balsamic vinegar (Tavern Direct brand)
- 1 cup fresh ricotta
- 1 egg yolk
- 1 tablespoons dried Fines Herbes (or 2 tablespoons fresh herbs)
- 1/2 cup shredded Gruyere cheese
- 1 frozen pie shell, defrosted, or homemade tart dough
Instructions
- Preheat oven to 350 degrees.
- Heat a saute pan over medium heat and cook pancetta until browned but not fully cooked, about 5 minutes. Drain fat from pan and place pancetta on paper towels to drain to the side. Once cooled, chop pancetta into small pieces.
- Peel onions, remove top and bottom stems and cut in half lengthwise.
- Slice onions thin (about 1/8" thick or desired thickness).
- In the same saute pan, add 3 tablespoons olive oil and heat over medium high heat.
- Add onions and cook over medium high for about 10 minutes.
- Sprinkle brown sugar, salt and pepper over onions and stir well, cook another 10-20 minutes, reducing heat to medium low if onions start to brown too quickly.
- Continue cooking and stirring onions over medium low for another 15 minutes, add a few teaspoons of water if desired.
- Add the fig balsamic vinegar to the onions, turn heat down to low and let cook until they are caramelized, soft and sweet, up to an hour total.
- Combine the ricotta, egg yolk and Fines Herbes together in small mixing bowl.
- Spread the ricotta mixture over the pie shell in a 9" tart pan with removeable bottom.
- Sprinkle Gruyere cheese over ricotta.
- Top with caramelized onions and pancetta.
- Bake the tart in the oven for approximately 30-45 minutes until pastry and filling are golden brown, and pancetta is crispy.
- Let tart cool on a cooling rack for 10-15 minutes before serving.
- Serve tart cut into wedges.
Notes
If you prefer to make your own tart dough rather than using a frozen pie crust, Martha Stewart has a great recipe for Flaky Tart Dough on her website at http://www.marthastewart.com/319448/flaky-tart-dough
Parmesan Garlic Artichoke Dip w/ Homemade Pita Chips
Hot Artichoke dip is one of my all time favorite holiday dip recipes, and this one is extra special, using Colavita's California EVOO, lemon zest and minced garlic with lots of gooey cheese. Instead of using mayonnaise, I substitute a light sour cream to cut some of the fat and calories. Serve with my homemade baked pita chips or crackers.
Ingredients
- 2 tablespoons Colavita California EVOO
- 1 package frozen artichokes, defrosted
- 1 tablespoon minced garlic
- zest and juice from 1/2 lemon
- Garlic salt with parsley (to taste)
- Fresh cracked black pepper (to taste)
- 1/2 cup shredded parmesan cheese
- 1 cup shredded light monterey jack cheese, plus 1/2 cup for topping
- 1/2 cup light sour cream
- dash of cayenne (optional)
- dash of paprika (for garnish)
- 1 green onion, sliced thin (for garnish)
Instructions
- Heat oil in a saute pan over medium high heat. Add artichokes and minced garlic, saute about 5-7 minutes until heated through.
- Add lemon juice, zest, garlic salt and pepper, mix well and cook another few minutes, set aside.
- Meanwhile, add shredded cheeses and sour cream together in a mixing bowl.
- Add sauteed artichokes, garlic and lemon to cheese and sour cream.
- Sprinkle with a dash of cayenne (if desired), mix well and transfer to a casserole dish.
- Sprinkle additional monterey jack cheese over the top and bake in the oven for about 20-30 minutes until bubbly and cheese is melted on top.
- Let cool a few minutes, sprinkle with paprika and green onions. Serve with homemade baked pita chips (recipe follows), crackers or crudites.
Making homemade pita chips is super easy and way better than buying the storebought kind for your holiday party. Mine are made with whole wheat pita bread, drizzled with EVOO, and sprinkled with garlic salt and cumin for some extra flavor. So delicious and crispy straight out of the oven and so addicting you'll never buy them again! Serve with Hot Parmesan Garlic Artichoke Dip or any of your other favorite party dips.
Ingredients
- 6 whole wheat pita rounds
- 2 tablespoons Colavita California EVOO
- 1 tablespoon garlic salt
- 1/2 tablespoon cumin
Instructions
- Preheat oven to 400 degrees.
- Cut pita rounds into triangles (6 wedges per pita).
- Lay out pita wedges on a baking sheet and brush each wedge with olive oil.
- Sprinkle garlic salt and cumin on top.
- Flip over pita wedges, repeat coating with oil, salt and cumin.
- Place baking sheet(s) in oven and cook pita wedges for about 15 minutes (checking to make sure they don't burn!)
- Let cool, and serve with Hot Parmesan Garlic Artichoke Dip.
Sage, Lemon & Garlic Cocktail Meatballs
Everyone loves cocktail meatballs at holiday parties! These lovelies have a hint of lemon and sage and are light and fluffy, made with ground pork or chicken. They are first browned on the stovetop and then finished in the oven until golden brown. They're delicious alone, or dipped in a hot pepper jelly (Williams-Sonoma brand is great), balsamic pear jam (there's one by Academia Barilla that is to die for) or simply dipped in balsamic vinegar.
Ingredients
- 3 slices of bread, crusts removed
- 1/4 cup milk
- 1 pound ground pork or chicken
- 1/4 cup fresh sage, chopped fine
- 1 tablespoon garlic, minced
- 1/2 cup onion, minced
- zest and juice from half a lemon
- 1 cup mozzarella cheese, shredded
- 1 teaspoon red pepper flakes
- 1 egg, beaten
- 1 teaspoon garlic salt
- Fresh ground black pepper, to taste
- 1 tablespoon Colavita Argentina EVOO
- 1 tablespoon Colavita Roasted Garlic Cooking Oil Blend
- Red Pepper jelly, for dipping (Williams Sonoma brand)
- Balsamic Pear jam, for dipping (Academia Barilla brand)
- Colavita Balsamic Glace, for dipping
Instructions
- Preheat oven to 350 degrees F.
- Remove crusts from bread and tear into small pieces in a large mixing bowl, add milk and let soak for 10-15 minutes.
- Mix in ground pork or chicken, sage, garlic, onion, lemon juice and zest, cheese, pepper flakes, egg, salt and pepper with soaked bread crumbs with your hands in a claw-like motion to keep meatballs light and fluffy.
- Roll meat mixture into small to medium size meatballs (small makes approximately 36, medium makes approximately 18).
- Heat olive oils in a large saute pan over medium heat (if not using cooking oil blend, mix EVOO with a tablespoon of butter to avoid temperature from getting too high and splattering).
- Cook meatballs in batches in the oil for about 5 minutes each batch until meatballs are browned on all sides, drain on paper towels.
- Once all meatballs are browned, place them on a large rimmed baking sheet coated with cooking spray to avoid sticking.
- Bake in the oven for approximately another 15 minutes until cooked through and to keep warm.
- Top with additional garlic salt (if desired), fresh chopped sage, and serve with red pepper jelly and balsamic pear jam, and Colavita Balsamic Glace for dipping.
Crunchy Zucchini Sticks w/ Yogurt Dill Sauce
These zucchini sticks are a great appetizer for any holiday party. They have a light crunchy coating of Japanese Panko seasoned bread crumbs and are finished with a splash of lemon and sprinkling of sea salt. They go perfect with the cool and creamy yogurt dill sauce or even a ranch dressing for dipping.
Ingredients
- CRUNCHY ZUCCHINI STICKS
- Colavita Roasted Garlic Cooking Oil Blend
- 4 medium zucchini, cut into half, into long strips
- 2 cups Panko Japanese-style seasoned bread crumbs
- 2 large eggs
- Sea salt, for sprinkling, to taste
- Lemon wedges, for garnish
- Dill, for garnish
- YOGURT DILL SAUCE
- 1 cup of Greek yogurt
- 2-3 tablespoon minced dill
- Sea salt and pepper, to taste
Instructions
- CRUNCHY ZUCCHINI STICKS
- Heat olive oil over medium high heat in a large deep saute pan, about 2 inches high.
- Trim ends off zucchini, cut in half and then in half again lengthwise.
- Cut zucchini into large strips about 1/2 an inch thick.
- Pour bread crumbs into one large bowl.
- Beat eggs in a separate bowl.
- Dip zucchini sticks in egg, shaking off excess, then dip in bowl to coat with breadcrumbs.
- Place coated zucchini on a baking sheet.
- Fry in batches until golden brown, draining excess oil on another baking sheet lined with paper towels.
- Squeeze some fresh lemon juice on top of zucchini and sprinkle with fresh dill and additional sea salt to taste.
- YOGURT DILL SAUCE
- In a medium bowl, mix together greek yogurt, dill, salt and pepper to taste.
*This is a sponsored post by Colavita, but as usual, all opinions expressed are my own. I received 5 bottles of Colavita olive oil samples to create the recipes for this article and holiday promotion. Winners of the giveaway will receive the prizes directly from Colavita by mail and should expect 2-3 weeks delivery time due to the holidays.
**All photographs, recipes and copy are copyrighted by Kristen Hess/The Artful Gourmet 2012 and cannot be republished without my permission or credit on the reposted original material from this article or website.
Read MoreHoliday Giveaway with Tate’s Bake Shop from Southampton :: Recipes from ‘Baking for Friends’ Cookbook
‘Baking for Friends’ Cookbook by Kathleen King, Tate’s Bake Shop
If you haven’t heard of Tate’s Bake Shop before or experienced their amazing line of desserts and cookies and baked goods, well you absolutely need to. I remember the first time I tried some of their chocolate chip cookies (the ones on the cover of their cookbook), I almost died and went to heaven. They’re light, crispy and thin, and filled with loads of gooey chocolate chips that melt in your mouth for days. They are still my favorite chocolate chip cookies (other than mine, of course), and I can’t resist them any time I spot them at the store.
Kathleen King, Chef and Author
Author Kathleen King is the creator and owner of the nationally acclaimed Tate’s Bake Shop in the Hamptons, known for her delicious baked goods made with wholesome yet elegant ingredients.
BAKING FOR FRIENDS is a gorgeous cookbook with over 120 scrumptious recipes and mouthwatering photos.With the holidays just around the corner, this is the perfect cookbook to read for all your holiday baking. The book features recipes that are perfect for both special occasions and everyday baking. Chapters include Scones & Shortcakes; Pies, Tarts & Crisps; Tea Loaves & Quick Bread; Party Cakes & Cupcakes; and Cookies. The book also offers delectable, taste-tested recipes for readers with dietary restrictions, including gluten-free, low-fat, vegan, and nut-free. Each chapter also features Kathleen’s innovative baking tips and tricks, designed to help save precious time and energy in the kitchen.
Holiday Cookie and Bar Tower Giveaway! (a $48 value)
Holiday Cookie and Bars Tower
**THIS GIVEAWAY HAS ENDED. CONGRATULATIONS TO TERI TROCKWOOD, THE WINNER OF THE TATE’S BAKE SHOP HOLIDAY COOKIE AND BARS TOWER! (Teri, please send me your shipping address so I can get this prize out to you this week!) ENJOY!**
Just to celebrate the holidays, I’ve teamed up with Tate’s Bake Shop who is giving away one of their Holiday Cookie and Bar Towers (a $48 value)! It includes three 7-oz boxes of cookies - one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut. It also includes two rich and buttery raspberry bars, two chocolate chip and walnut-loaded blondies, and two rich, dense and fudgy plain brownies. Each 7-oz box contains approximately 12 cookies, and the bars are a generous size..and all wrapped in pretty holiday packaging!
HOW TO ENTER THE GIVEAWAY
All you have to do to enter for a chance to win is tell me your favorite holiday dessert in the comments section below for one (1) entry.
For extra chances to win, follow/like me on all or one of my social hangouts : twitter, facebook, pinterest, google +, and/or sign up for my monthly newsletter (see box at the top of this page), and tell me that you did at the end of this post. You have to be connected to Facebook to enter comments on this post. If you don’t have a Facebook profile, just send me an email for your entries at kristen (at) theartfulgourmet (dot) com.
The giveaway begins on Saturday Dec 1st and ends on Sunday December 12 at midnight EST, where one person will be picked by random from the comments below. Don’t forget to tell your friends about the giveaway by sharing this page at the end of the post and letting me know in the comments below for extra entries!
Good luck!
A Few Holiday Recipes from the Cookbook
Chocolate Thumbprint Cookies
Thumbprint cookies are traditionally flavored with vanilla and filled with fruit jam, but these are chocolate cookies stuffed with more chocolate! They will be a welcome treat on your holiday cookie platter, and they are a perfect hostess gift.
Ingredients
- Cookies
- 2 ounces unsweetened chocolate, finely chopped
- 2 cups unbleached all-purpose flour
- ¼ teaspoon salt
- ½ pound (2 sticks) salted butter, at room temperature
- ½ cup granulated sugar
- 1/3 cup firmly packed dark brown sugar
- 2 large eggs, separated, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups finely chopped pecans
- Filling
- 8 ounces semisweet chocolate, finely chopped
- 2 teaspoons vegetable oil
Instructions
- To make the cookies: Heat the chocolate in a microwave-safe medium bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid, but still fluid.
- In a medium bowl, whisk together the flour and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer set on high speed until combined, about 1 minute. One at a time, beat in the egg yolks, followed by the tepid chocolate and the vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Divide the dough in half and shape each half into a thick disk. Wrap in plastic wrap and refrigerate until chilled, about 2 hours.
- Position the oven racks in the top third and center of the oven and preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
- Using a heaping teaspoon for each, roll the dough into 78 marble-sized balls, putting them in a baking pan or platter. (If you wish, you can cover the balls with plastic wrap and refrigerate for up to 2 days.) Beat the egg whites in a small bowl until foamy. One at a time, dip each ball in the whites, roll in the pecans, and arrange 1 ½ inches apart on the prepared baking sheets. Refrigerate the remaining balls until ready to bake. Using your thumb (or, if you have long fingernails, the end of a wooden spoon), press an indentation into the center of each cookie.
- Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies look set, about 10 minutes. Remove the baking sheets from the oven, and, using your thumb (or the end of the wooden spoon), reform the center indentation in each cookie. Return to the oven and continue baking until the cookies are crisp, about 10 minutes more. Let cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining balls, egg whites, and pecans, on cooled baking sheets.
- To make the filling: Heat the chocolate and oil together in a microwave-safe bowl on Medium (50% power), stirring at 30-second intervals, until fully melted and smooth. Let stand, stirring occasionally, until tepid but still fluid.
- Using a teaspoon, fill the indentations with the chocolate mixture. Let stand until the chocolate sets (you can refrigerate them to speed things up).
Notes
Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 116-118.
Fig Cake
Monday through Friday, my friend Hakan Ciling designs for the textile and fashion industries. On the weekend, he is an equally talented baker, as this moist, fruit studded cake shows. If you are serving it for an evening dessert, top it with shipped cream flavored with ground cinnamon or nutmeg. Ingredients Instructions Notes Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 56-57.
Blackberry Galette
When all the local farm stands are stocked with big baskets of berries, I can't resist buying them. I love the way blackberries cook up and hold their shape, with their sweet/tart taste. And the blackberries against the yellow hue of the cornmeal in the crust make a beautiful presentation. Serve this the day it's made, with fresh whipped cream or ice cream - it's lovely on its own too!
Ingredients
- DOUGH
- 1 cup unbleached all-purpose flour, plus more for rolling the dough
- 1/2 cup fine yellow cornmeal (not coarse or polenta)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) cold salted butter, cut into pieces
- 1 large egg yolk
- 2 tablespoons cold water
- FILLING
- 1 teaspoon unbleached all-purpose flour
- 2 cups fresh blackberries
- 3 tablespoons sugar
- 1 tablespoon cold salted butter, cut into small pieces
- 1 tablespoon sugar for sprinkling (optional)
Instructions
- To make the dough:
- In a medium bowl, mix together the flour, cornmeal, sugar and salt. Work in the butter with a pastry blender, 2 knives, or your fingertips until the mixture resembles coarse meal with small pea-sized pieces of butter. In a small bowl, mix together the egg yolk and water. Add to the flour mixture and stir gently with a fork until the mixture is moist enough to hold together.
- Gather the dough into a thick disk. Wrap in plastic wrap and refrigerate until chilled but not hard, at least 30 minutes, or up to 2 hours. (The dough can be refrigerated for up to 2 days, but let it stand for 15 minutes before rolling out. It can also be frozen for up to 1 month.)
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
- On a ligthly floured work surface, roll out the dough into a 10-inch round about 1/8 inch thick. Fold the dough in half, and then reopen on the prepared baking sheet. The dough cracks easily, but just press it back together if it does and don't worry, as the look of the dessert is very rustic.
- For the filling:
- Sprinkle 1 teaspoon of flour over the dough leaving a 2-inch border all around. Spread the berries over the floured section of the dough. Sprinkle them with the sugar and dot with butter. Fold the uncovered dough up over fruit, pleating it as necessary. If the dough cracks, not to worry - just seal the tears. If you wish, brush the edges of the dough with a pastry brush dipped in water and sprinkle with the tablespoon of sugar.
- Bake until the crust starts to brown a bit and the fruit bubbles, about 40 minutes. Let the galette cool on the baking sheet. Transfer the galette to a serving platter with a wide spatula or pick up the baking mat and slide it off onto the platter.
Notes
Recipe from Tate’s Bakeshop ‘Baking with Friends’ Cookbook, pp 92-94.
Tate’s Bake Shop also has some holiday exclusives (see below) which are super delicious and seasonal, available for purchase online and at the Southampton store location.
Holiday Chocolate Chip Peppermint Cookie Bark
http://www.tatesbakeshop.com/p/corporate-gift-giving-simplified/GPCkyBarkHldyPmt.html
Disclosure: All opinions expressed here are my own and for participating in Tate’s Bake Shop Holiday Giveaway Promotion, I received a copy of their new cookbook “Baking with Friends”.
Roasted Cream of Tomato Soup
Roasted Cream of Tomato Soup
Last year in January, it was cold, dark, rainy, and downright miserable and depressing. Not to sound negative, but we all know that’s what winter in NYC can feel like at times. ENDLESS. I pretty much hibernated away in my apartment, and decided I needed to entertain myself somehow – what better way than to cheer myself up with some homemade creamy tomato soup?
When I was a kid, I used to love staying home sick from school – why? My Mom would wrap me up under blankets on the couch and make me a grilled cheese sandwich smothered in Campbell’s tomato soup in front of the tube, which made the misery of being sick almost OK (and kinda fun!) – and to this day, I still crave this combo for a cozy day on the couch at home.
This recipe is sure to warm you up with its creamy roasted tomato flavor. Serve it with some grilled or toasted bread with olive oil and herbs or mini grilled cheese bites for dipping in the soup (or smothering!) and maybe even a glass of red wine to warm you up even more.
Maybe Spring can wait a few more months after all.
Ingredients
- 4 lbs fresh heirloom or vine-ripened tomatoes, quartered
- 4 large garlic cloves
- 1-2 tbsp extra-virgin olive oil, for drizzling
- 1 tbsp butter
- 2-3 medium shallots, finely chopped
- 1 tsp fines herbes (parsley, chervil, tarragon, chives)
- Kosher salt and fresh ground black pepper
- 2 cups chicken broth (or vegetable, if you prefer)
- 1 tbsp tomato paste
- 1/2 c heavy cream or half and half
Instructions
- Preheat the oven to 350 degrees.
- Spread the tomatoes and garlic on a baking sheet, drizzling with olive oil and bake for 45 minutes to an hour until tomatoes are soft and skins are dark brown. Remove from the oven and let cool. Once cooled, remove skins from tomatoes and garlic and discard.
- Heat a large saucepan or Dutch oven over low heat. Add butter, shallots, fines herbes and salt and pepper, saute until the onions are soft. Add the roasted tomatoes and garlic, chicken or vegetable broth and tomato paste and bring mixture to a boil. Reduce heat and cover, simmer for 20-30 minutes.
- After 20-30 minutes, puree the soup with an immersion blender in the pan, or remove from pan and puree in a blender and pour back into the pan.
- Stir in heavy cream or half and half, blending thoroughly. Add additional salt and pepper to taste and garnish with a sprinkle of fines herbs (or julienned basil leaves).
- Serve in soup bowls with crusty garlic herb bread (or over a grilled cheese sandwich on a plate!) and a glass of red wine.
Other Tomato Soup recipes you may enjoy:
Kalyn’s Kitchen Tomato and Cilantro Soup
Michael Chiarello’s Homemade Tomato Soup
Pioneer Woman’s Sherried Tomato Soup
Michael Symon’s Blue Cheese and Tomato Soup via The Amateur Gourmet
Average Betty’s Creamy Tomato Soup and Grilled Cheese
Read MoreHerbivoracious: Vibrant Vegetarian Recipes & A Cookbook Giveaway!
Herbivoracious-Michael Natkin
I recently had an opportunity to meet an amazing author/chef/blogger/photographer at a recent book launch party at Candle 79, Michael Natkin. If you haven’t checked out Michael’s award-winning vegetarian blog, Herbivoracious, then you absolutely must. His creative vegetarian dishes are colorful, fresh and vibrant, and he recently published his first cookbook named after his blog. I had the opportunity to meet Michael at the party and get a signed copy of his cookbook which I absolutely adore (even though I am not a vegetarian) and loved the recipes so much that I wanted to share a few with you and offer a chance for you to enter to win a copy of the amazing cookbook yourself, giveaway courtesy of Harvard Common Press.
The cookbook is full of 150 recipes and global dishes that he has created based on inspiration from his travels around the world: Mediterranean, Middle East and Asia are some of the main areas of influence on his cooking, which has led to his unique dishes full of taste, texture, aroma and gorgeous presentation. Appetizers and Small Plates, Soups and Salads, Sandwiches and Tacos, Pasta and Noodle DIshes, Side Veggie Dishes and Desserts are all colorfully presented in this beautiful cookbook.
Whether you are an omnivore, herbivore, vegan, vegetarian or pescatarian (or just love fresh veggies, salads and healthy recipes) – I know you’ll love this cookbook as much as I do! Michael has also graciously given me two recipes from his cookbook to share with you: Over The Top Eggplant Parmesan and a cool and refreshing Watermelon, Radish and Watercress Salad (see recipes following). Enjoy!
***THIS GIVEAWAY HAS ENDED! CONGRATULATIONS TO OUR WINNER, SHEA ROSS OF ATLANTA GA! STAY TUNED FOR FUTURE COOKBOOK GIVEAWAYS
Here’s how to enter to win a copy of the cookbook (open to US/Canadian residents only):
- Comment on this post: Tell me what is your favorite vegetable or vegetarian dish, or simply why you would like to win the cookbook to receive one (1) entry;
- Follow me on Twitter and get an additional entry;
- Follow me on Pinterest and get an additional entry;
- Become a fan of The Artful Gourmet on Facebook and get an additional entry;
- Share this post on Twitter, Facebook, Tumblr or Pinterest with your followers & get an additional entry for each post;
*** VERY IMPORTANT! *** Leave a separate comment for EACH of your entries or only one entry will be counted. For example, leave your first comment about your favorite vegetable or vegetarian dish and why you want to win the cookbook, then add another comment to say “I follow you on Twitter”, another to say “I follow you on Pinterest”, etc. If you already follow me on Twitter, Pinterest and/or Facebook let me know as well, since this counts as an entry.
*NOTE: Please make sure to provide your current email address (which won’t be visible) so I can reach you if you win.
I will randomly draw one lucky winner on Sunday, June 10 at 11 pm EST. Good Luck and enjoy the recipes from Michael’s book below!
—–
Over-the-Top Eggplant Parmigiana
Eggplant Parmigiana
SERVES 6
1 HOUR (40 MINUTES ACTIVE)
For this no-holds-barred eggplant parmigiana, the eggplant is breaded with panko and pan-fried, layered with fresh mozzarella and homemade tomato sauce, finished in the oven, and then topped with a dice of fresh heirloom tomatoes. It makes a satisfying entrée, and you need only add a green salad to make a celebratory dinner.
I don’t salt and drain eggplant for most uses, but it is worthwhile in this recipe. Extracting some of the liquid makes the eggplant fry up firm yet fork-tender. You don’t want any mush factor in your parmigiana.
Here’s a great tip for breading. Use one hand to put the eggplant in the flour, egg, and bread crumbs. Use the other hand to toss the eggplant in the bread crumbs and into the skillet. By keeping one hand for the wet stuff and the other for the dry, you avoid getting your hands breaded along with the eggplant!
The finest canned tomatoes for Italian dishes come from the area of San Marzano; look for that name on the can.
Ingredients
- 3 large or 5 smaller globe eggplants (about 4 pounds total)
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 2 cups canned crushed tomatoes (preferably San Marzano)
- 1 cup all-purpose flour
- 3 cups panko bread crumbs
- 4 large eggs, beaten
- Vegetable oil, for pan-frying
- 12 ounces mozzarella, thinly sliced
- 1 cup freshly grated Parmigiano-Reggiano
- 2 handfuls fresh basil leaves, coarsely chopped
To Serve
- 1 1⁄2 cups diced vine-ripened tomatoes (only truly good, ripe tomatoes will do here; don’t use those supermarket ones ripened with ethylene gas)
- 1 handful fresh basil leaves, coarsely chopped
- Kosher salt
- Freshly ground black pepper
Directions
- Peel the eggplants and slice lengthwise into planks a scant 1⁄2 inch thick. Layer in a colander with a heavy sprinkling of kosher salt between each layer, top with a plate, and weight with some cans. Set aside on a plate to drain for at least 30 minutes. Wipe off excess salt with a paper towel.
- Heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the crushed tomatoes and bring to a simmer. Reduce the heat and simmer for 15 minutes, while you make the rest of the recipe. Don’t add salt, because the eggplant will still have residual salt from the draining process.
- Set up a rack or baking sheet covered with paper towels for draining the fried eggplant. Butter a 9 x 13-inch baking dish and preheat the oven to 400°F.
- Set up for dredging, with plates for the flour and bread crumbs and a shallow bowl for the eggs. Heat a good 1⁄4 inch of vegetable oil in your biggest skillet over high heat. Working with two slices of eggplant at a time, pat them in the flour until they have a dry coating, then drag through the egg, and finally press both sides in the bread crumbs, covering thoroughly. Place them in the skillet, where they should start sizzling immediately. Don’t pack them in too tightly in the skillet; leave yourself some room to work. Flip when brown, about 2 minutes, then brown on the other side. They should be fork-tender at this point (the oven time is just to melt the cheese, not cook the eggplant). Transfer the eggplant to the rack to drain. Repeat with the remaining eggplant, adding more vegetable oil as necessary.
- To assemble, set down your first layer of eggplant in the prepared baking dish, and top each slice with a couple tablespoons of tomato sauce, a piece of mozzarella, a bit of Parmigiano, and a bit of basil. Build up three layers, finishing with cheese.
- Bake until the cheese is thoroughly melted, about 20 minutes.
- To serve: Toss the diced tomatoes with the basil and a pinch of salt. Put an eggplant stack on each plate, and top with 1⁄4 cup of the tomato salad and a grind of fresh black pepper.
—–
Watermelon Radish and Watercress Salad
Watermelon, Radish and Watercress Salad
GLUTEN-FREE
SERVES 4
10 MINUTES
This delicious salad is driven purely by its beautiful ingredients; all you have to do is take a little care to arrange them nicely.
Watermelon radishes are green on the outside, but when sliced you see that they are intensely red in the middle, looking much like tiny watermelons. If you have a mandoline, use it here: It is excellent for slicing them thinly and evenly.
If you have difficulty finding watercress, check the refrigerated produce section of upscale markets. They often carry hydroponic watercress, making this peppery green, once strictly seasonal, available year-round. Look for bright, fresh leaves with no signs of wilting. The tart cress makes a great foil for the sweet figs and pomegranate seeds (or more technically, arils).
Ingredients
- 1 large watermelon radish, very thinly sliced
- Extra-virgin olive oil
- 4 handfuls watercress, rinsed and dried
- 1 lemon
- 4 ripe fresh figs, halved
- 1⁄4 cup pomegranate seeds
- 16 shavings Parmigiano-Reggiano or other hard aged cheese
- 12 toasted walnut halves
- Flaky sea salt (such as Maldon)
Directions
- Arrange a circle of watermelon radish slices on each of four chilled plates. Drizzle with a little olive oil.
- Toss the watercress with a bit of the olive oil and a squeeze of lemon juice. Place a fluffy handful on each plate. This is the critical step to making the salad look nice—aim to make a tall, high mound in the center, and don’t let it spread out.
- Add 2 fig halves, 1 tablespoon pomegranate seeds, 4 cheese shavings, and 3 toasted walnut halves to each plate. Sprinkle with flaky sea salt and serve immediately.
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Get more great recipes from Herbivoracious
Herbivoracious is also available in an enhanced e-book edition, with 25 videos featuring Natkin touring ethnic markets, introducing ingredients and showing how to choose them, and preparing recipes from the book. The e-book will also offer social media functionality for sharing recipes, photos, and video on Facebook, Twitter, and blogs.
Click here to download a press release.
Read More
About Me
Kristen Hess is a NYC-based food stylist and photographer, writer.
Her professional background is in advertising, design and creative direction, marketing and social media for many well-known food and beverage brands.
She is passionate about food and travel, art and design, photography, theatre and film and all things creative.
Food Styling & Photography Portfolio: http://www.kristenhess.com Search
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