Cacio e Pepe Popcorn

May 16, 2013 by

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We’ve got a ritual when I go home, a ritual firmly implemented by my mom. At 4 or 4:30ish, no matter the day, she makes a big batch of homemade popcorn. And goodness, is this popcorn good. I don’t even need to be hungry- if the popcorn’s there, I will inevitably eat the whole bowl! Yesterday I finally got around to asking my mom for her popcorn technique so I could start making some at home. I had a light bulb moment and decided to take the flavor profile of one of my all time favorite pasta dishes, Cacio e Pepe, and transfer it to the popcorn. Think hot kernels with a bite of pepper and salty cheese. OMGsogood.  But the cool thing is that the options are endless. At home my mom tops the popcorn with sea salt and nutritional yeast- to die for. But she’s also added in things like Tumeric in the past, which was surprisingly good. And that’s just savory side of things… think about the sweet options! Yum.

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Cacio e Pepe Popcorn
Makes about 16 cups popped

  • 1/2 cup popcorn kernels
  • olive oil
  • 1/2 heaping tsp sea salt
  • 1 1/4 cups grated romano cheese
  • freshly ground black pepper

Coat the bottom of a large pot with olive oil- you want just enough to cover the bottom of the pan. Add in the popcorn kernels and shake pot to distribute into an even layer. Sprinkle with sea salt. Put the lid on and crank your burner to the highest. Keep heat on until you hear no more popping. I like to remove my pot from the heat when the popping has really slowed down, so the popcorn at the bottom of the pan doesn’t burn.

Once off the heat, pour the popcorn into a large bowl. Drizzle with a bit more olive, give it a solid 10+ grinds of fresh pepper, and add in the cheese. Toss well to combine. Devour immediately.

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The Official CC Guacamole

April 29, 2013 by

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To me, guacamole is one of those things that takes some serious time to perfect. Most times when I’m making it for chips or tacos, it’s just a matter of mashing up a few avocados in a bowl with some garlic, lime juice, and sea salt. But with Cinco de Mayo around the corner, I decided it was high time to really perfect my gauc technique. I did a couple of things to make this version stand out- the first was actually taking the time to put minced onion, jalapeño, and cilantro into the mix- nothing too earth shattering there. But the next addition came as a complete surprise to me. Extra virgin olive oil. I initially just drizzled it on top to get that glistening photo effect but that when we actually dove in, I was blown away by the difference it made. It completely brought out the flavor of the avocados. Next time I plan to whip a tablespoon or so into the dip and then drizzle more on top. So so good!

The other item worth mentioning are these chips. We’re kind of obsessed.  They’re the blue corn tortilla chips from Garden of Eatin’. These are not your flimsy tortilla chips. They’ve got real crunch and are perfectly salted.  Totally not being paid to say that, just really love these guys, especially with my reinvented guac.

Do you guys have any guac secrets? What are you making for Cinco de Mayo? Would love to hear!

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The Official CC Guacamole

  • 4 small or 3 large avocados, pitted and finely diced
  • 1 clove garlic, grated
  • 3 tablespoons minced white onion
  • 1 jalapeño, finely diced
  • 1/4 cup freshly chopped cilantro
  • juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • 1/2 tsp sea salt
  • flaked sea salt and more olive oil for drizzling

Pit the avocados, scoop out the whole halves of avocado, and cut into a small dice. Gently mix the diced avocado with the garlic, onion, jalapeño, cilantro, lime juice, olive oil, and salt. Place in serving bowl and drizzle with extra olive oil and flaked sea salt. If not serving right away, cover with plastic wrap- pressing plastic wrap directly on guacamole so it’s not exposed to the air and browns. Store in fridge until ready to serve.

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Chickpea Yogurt Dip

April 11, 2013 by

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Hip hip- bonus food post this week! So I sort of have a confession to make. We have become hummus snobs. It all started a few years back when I began making hummus at home from time to time. Flash forward a few years later and we really don’t love any of the store bought brands anymore. I know. Total snobs! I was beginning to feel uninspired when it came to whipping up at home batches, until I saw a version in this month’s Bon Appétit which included some intriguing changes in comparison to traditional hummus methods- namely Greek yogurt and sherry vinegar (instead of tahini and lemon juice). I was unsure if the two ingredients would really make that much of a difference- but they totally did. To the point that I think I now have my hummus making mojo back. And yes, there is such a thing.

Ps: Smokey Chipotle Hummus, Sun Dried Tomato and White Bean Dip, and Spicy Feta and Red Pepper Dip (<– this is SO good)

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Chickpea Yogurt Dip  from Bon Appétit
Makes about 1 1/2 cups

  • 1 small garlic clove
  • 2 15-oz. cans chickpeas (rinsed)
  • 1/2 cup plain 2% Greek yogurt
  • 3 Tbsp. olive oil
  • 2 tsp. Sherry vinegar
  • A large pinch of ground cumin
  • Kosher salt and freshly ground pepper

Puree all ingredients in a food processor. Taste and adjust seasonings, if necessary. Pour into a serving bowl, and top with olive oil and smoked paprika, if desired.

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Fried Ravioli with Cheesy Marinara Dipping Sauce

March 4, 2013 by

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I’ve been doing a little spring cleaning around CC, namely in the form of reorganizing our Recipe Index, and it became blatantly clear that the Appetizer category was looking a little barren. So this weekend I set out to fix that and went on the hunt for a fun first bite that would bring a little more life to the current list of recipes. The instant I spotted this recipe in Giada’s Everyday Pasta, I knew my search was complete. No deep frier required, all you need to make these crispy pockets of cheesy goodness is a deep frying pan or dutch oven and about 30 minutes or so of kitchen time. Oh, and if that weren’t enough- I’m kind of obsessed with this Marinara sauce. I actually came up with it a few weeks ago when making homemade pizza and quickly realized the combo of technique and ingredients makes it perfect for pizza, as a dipping sauce, or served over pasta. So definitely don’t overlook that part of the recipe!

I’m totally serving these guys for my next dinner party. How fun would it be to have a piping hot platter for guests to indulge in as they arrive? A total win!

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Fried Ravioli adapted from Giada De Laurentiis’ Everyday Italian

  • 1 package store bought ravioli (about 24)
  • 1 cup buttermilk
  • 2 cups Italian style bread crumbs
  • 1 tsp dried Oregano
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • grated Parmesan or Pecorino Romano
  • vegetable oil and olive oil for frying
  • fresh basil for garnish

For the Cheesy Marinara Sauce:

  • 1 14 oz can diced tomatoes
  • 1/2 onion, minced
  • 2 large cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp red pepper flake
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup grated pecorino romano cheese

Preheat the oil: Fill dutch oven or deep frying pan with two inches of oil- 3/4 vegetable oil, 1/4 olive oil. Preheat until a thermometer reads 325°.

Prep the sauce: In a medium sized saucepan, sautée the onion in olive oil over medium low heat for 8-10 minutes, until very soft. Stir in garlic and cook for about 1 minute, until fragrant. Add in the tomatoes, salt, and red pepper flake and cook over medium low heat, stirring occasionally, for 10 minutes.

While the oil heats and sauce cooks, prep the ravioli. Place the buttermilk in a shallow bowl. Place the bread crumbs, oregano, salt, and pepper in another bowl. Line a baking sheet with parchment paper for the ravioli. Dip first in the buttermilk, shaking when lifting out of the bowl, then dredge in the bread crumbs. Place on the baking sheet while you coat the remaining ravioli. Set aside.

Finish the sauce: Remove from the heat. Using an immersion blender, blend the sauce directly in the pot until mostly smooth. Fold in the  grated cheese.

When the oil is hot, fry the ravioli in batches, turning until golden brown- about 3 minutes. Using a slotted spoon, transfer the ravioli to paper towels to drain. Sprinkle with extra cheese and shredded basil and serve with warmed sauce.

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Roasted Pear and Stilton Salad

February 18, 2013 by

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I’ve had the ultimate treat yourself weekend. It began with a spa pedicure on Friday, then a facial on Saturday morning (booked because I caved while at the spa on Friday), and finished with a much needed haircut on Sunday. My bangs no longer look like a mop (!), and I’m feeling fresh and rejuvenated all around. Life is slowly starting to get back to normal and I always find getting back into old routines to be such a help. Sitting down with my cookbooks Saturday evening and choosing this week’s recipe felt so good. I was immediately drawn to this simple pear salad. It’s so easy to bring together but has such wow factor.

I’m also really excited  about some stuff we’ve got in the works on the blog front. Lauren’s first post will be up tomorrow, so if you didn’t get a chance to meet her yet- check out her little interview here! And we’ve got another contributor that you all will get to meet in the coming weeks. Throw in a bunch of exciting new content and I tell you, this is gonna be such a knock out year for CC.

Here’s to a great week!

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Roasted Pear Salad slightly adapted from Ina Garten’s Back to Basics
Makes 6 servings

  • 3 ripe but firm Anjou pears (I used Bosq)
  • Freshly squeezed lemon juice (3 lemons)
  • 3 ounces coarsely crumbled sharp blue cheese such as Stilton
  • 1/4 cup dried cranberries
  • 1/4 cup walnut halves, toasted and chopped
  • 1/2 cup apple cider
  • 3 tablespoons port
  • 1/3 cup light brown sugar, lightly packed
  • 1/4 cup good olive oil
  • 6 ounces baby arugula
  • Kosher salt

Preheat the oven to 375°.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature. Note: If you use Bosq pears, they need to bake for 35-40 minutes.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

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Almond Joy “Cookies”

January 28, 2013 by

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January has added up to lots of running around. Full days at my desk have become a rarity, and most of the week I’m running from meeting to meeting with little down time in between. That means I’m mostly eating on the go, and as someone who needs both a morning and afternoon snack, it’s necessary that I always have snacks in my bag. Trail mix and raw almonds were starting to get pretty old so when I saw these Peanut Butter Bites from Sprouted Kitchen I knew they’d be perfect to quel my AM and PM hunger pangs. When Sara (of SP) suggested a version including dark chocolate, my mind immediately went to almond butter and coconut to create an almond joy-esque “cookie.”  I’m not only always hungry around 3 pm, but consistently craving something sweet (please tell me who isn’t..?), and the dates and dark chocolate provide just enough not so terrible sugar to meet that craving without sending me crashing about 30 minutes later. Add in lasting fat and protein from the almond butter and flax seed (not to mention a dose of Omega 3s) and these little guys kind of can’t be beat!

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Almond Joy “Cookies” inspired by Sprouted Kitchen
Makes about 20 cookies

  • 1 cup almonds
  • 1 cup shredded unsweetened coconut
  • 2 T ground flaxseed
  • 1 tsp cinnamon
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1 cup pitted dates, chopped
  • heaping 1/2 cup almond butter (plus more if needed)
  • two pinches of salt (if your pb isn’t salted)
  • 2 ounces dark chocolate, roughly chopped
  • pinch of salt

In a food processor, pulse the almonds until a coarse meal forms. Add the cinnamon, dates, almond butter, chocolate, flax seed, coconut, and salt. Note- my food processor had a tough time processing the dates, so if you’re experiencing the same thing- be sure to cut them up as finely as you can before adding them to the mixture. Pulse everything together until they are generally uniform in color and texture. The mixture should stick together when pressed between your fingers. If it seems dry, add another tablespoon of almond butter.

Roll dough into scant tablespoon size balls. Press them down with a fork to make a cross hatch. Repeat with remaining dough. Cover and keep chilled in the fridge.

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Apple Chips, Apple Salad, and Apple Quick Bread!

September 24, 2012 by

Greetings from sunny Capri! After a train from Rome and a boat from Naples, Brandon and I finally made it to our hotel. We’ve been in pure relaxation mode since we arrived, soaking up the 80° temps. But right before we left, New York had just transitioned into fall. Truthfully I was a little sad to miss some of those cool crisp days, but I think we’ll make due over here :) . In the mean time, I’ve left you with three quintessential fall recipes all featuring apples. I decided to go a little more savory than sweet when putting together these recipes for The Everygirl this month, so instead of apple pie and apple crisp I’ve got super simple recipes for apple chips and an apple salad with cheddar and arugula, as well as an insanely good (and easy!) apple cheddar quick bread. My advice? Start with the quick bread.

You can access all the recipes on The Everygirl. Have a great week!

More Apple Recipes on CC: Apple Crisp, Apple Pie Oatmeal (<– this is so good!)

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Peaches Wrapped in Prosciutto

July 19, 2012 by

This week was one of those weeks where I could barely remember what day it was. Nothing particularly stressful happened, it just felt like I was in a million places all at once, all the time. Despite how busy things were, Brandon and I somehow managed to book our tickets to Italy! We’ll be spending ten glorious days there at the end of September. I’ve been to Italy twice before but have never made it to Rome, so we’ll stay there for a good portion of the trip. And since I’ve already been to Venice and Florence, I’m hoping to spend the rest of our time exploring the Amalfi coast, including a trip to Capri. I can barely contain my excitement!

In honor of our upcoming vacation, I’ve put together a little Italian inspired appetizer for you.  I love prosciutto paired with melon but given that we’re smack in the middle of peach season, I thought I’d swap out the melon for local peaches. I think I like this combo even better, but either way, there could not be a simpler summer appetizer. And that to me is what this season is all about, fresh produce and simple preparation- nothing too fussed with.

Hope your weekend is a great one. I’ll be diving into my newest read and hopefully getting some color while I’m at it! xx

Peaches Wrapped in Proscuitto

Makes 18 appetizers

  • 3 peaches
  • 1/4 lb prosciutto
  • 1 T lemon juice

Remove the skin from the peaches: Fill  a medium size sauce pan with water and bring to a boil. Place an X shaped slit at the base of each peach. Prepare an ice bath. Place each peach, one at a time, into the boiling water for 30 seconds. Remove and submerge in the ice bath for 30 seconds. Peel off skin and discard. Repeat until all peaches are done. When finished toss peaches in lemon juice so they don’t brown. Cut 6 wedges from each peach.

Cut the prosciutto into long tringle like strips. Don’t worry if the strips are a little messy, they’ll roll up nicely. Place a peach slice at the skinny end of the strip and roll. Place the peaches seam side down on a tray. Serve immediately or store in the fridge until ready to serve.

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Summer Squash and Feta Cakes

July 15, 2012 by

This year, for the first time ever, we joined a CSA. Each Monday we pick up a slew of vegetables which we eat throughout the week. It’s definitely keeping our vegetable intake high, as we have to really work to get though the week’s share without letting anything go to waste. But I’m definitely on board with that kind of pressure!

For the last two weeks we’ve been getting these massive squash. I’m kicking myself for not taking a picture, they’re seriously huge! The thing is though, I don’t really like squash. I find it kind of boring. So I’m all about finding recipes that sort of disguise the fact that you’re eating squash. These squash and feta cakes do a phenomenal job of that. I made a similar version of this recipe with zucchini last summer, and I loved it so much, it’s become my go to for the squash we’ve been getting. The great thing about these cakes is they’re so versatile. You could serve them as an appetizer, side dish, brunch, or even for lunch with a side of tossed greens. They’re surprisingly satisfying, and made completely irresistible when topped with a zippy dill yogurt sauce. A word of advice- do not skimp on the dill! Enjoy!

Summer Squash and Feta Cakes

Makes 8 patties

  • 1 large and 2 medium sized squash or zucchini, grated with excess water rung out
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • large handful fresh dill, chopped
  • 3 oz feta, crumbled
  • zest of 1 lemon
  • vegetable oil or olive oil for frying
For the yogurt sauce:
  • 1 cup greek yogurt
  • 1 small clove garlic, grated
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • large handful fresh dill, chopped
Make the Yogurt sauce: Whisk together the yogurt, lemon juice, garlic, dill, salt, and pepper and set in fridge while you prepare the squash cakes.

Grate the squash. Place the squash in a dish towel and squeeze out the excess water- really squeeze it! It’s crucial you get as much out as possible.

Place the squash, beaten eggs, flour, salt and pepper in a large bowl and toss together. Add in the dill, feta, and lemon zest and stir well to combine.  If the mixture seems to liquidy, you can add more flour.

Preheat oven to 200°. Place a oven safe plate/tray in oven for cooked cakes.

Coat a large heavy bottomed frying pan with oil and set to medium high heat. Let heat for five minutes. Place large spoonfuls of batter in the pan and press down slightly with the back of the spoon to form a circular shape. Cook for 3-4 minutes until the cake has set the edges are golden brown. Flip and cook for 3 minutes on the other side, or until golden brown. Place in oven while to stay warm while you cook the remaining cakes.  Once all cakes are cook serve immediately with yogurt sauce on the side.

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Double Coconut Granola Bars

June 1, 2012 by

Folks, it’s Friday. Thank goodness! Life has literally be all over the place lately- from Toronto last week, to Providence the week before that, and DC the week before that! And though I have one more weekend of travel left, there’s absolutely no work involved. I’m headed to Philly for my best friend’s bridal shower and bachelorette weekend. I’m so looking forward to catching up with old friends, celebrating our bride to be, and just taking a general breather on life. Once I get back I have no travel planned until July! That means lots of quality time at home enjoying summer city. I’m looking forward to exploring new neighborhoods, dining al fresco, and hosting dinner parties on our patio.

In the mean time, I’m doing my best to get back on a regular eating schedule. I don’t make the greatest food choices when I’m on the road, so my few days at home this week have been all about fresh ingredients, clean eating, and healthy snacking. Instead of indulging my sweet tooth with cookies or candy in the afternoon, I’ve been enjoying these homemade granola bars. I’ve shared a version of granola bars on CC before, but the recipe I’m sharing today has quickly become my fave. This version is not baked, which makes for an insanely chewy- not crunchy- granola bar. It also uses coconut oil instead of butter for the binder, so it’s not only vegan but a bit better for you. Lastly, there’s also a nice dose of salt, which provides the perfect balance against the sweet honey. Suffice it to say, these little guys have kept me completely satisfied all week long. I foresee many version of these bars in the weeks to come.

And with that, I hope you have a wonderful weekend! xx

Double Coconut Granola Bars adapted from Iowa Girl Eats

Treat this recipe like a canvas- feel free to use whatever nuts, dried fruit, and liquid sweeteners you like.

  • 1 cup rolled oats
  • 1 cup whole almonds
  • 3/4 cup slivered almonds
  • 1/3 cup ground flax seed
  • 1 cup coconut
  • 1 cup raisins
  • 1/4 cup coconut oil
  • 1/3 cup honey
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon

Line at 8×8 pan with parchment paper and set aside.

Place the oats and almonds into a food processor fitted with a steel blade. Process until finely puréed, but be careful not to let it run too long or it will turn to nut butter.  Place the puréed ingredients in a large bowl. Add in the remaining dry ingredients.

Set a small sauce pan to medium heat. Place the coconut oil, honey, and vanilla in the pan and heat until it begins to foam. Once it’s foaming, cook for an additional 15 seconds. Remove the mixture from the heat. Pour it into the dry ingredients and stir well until every ingredient is coats.

Pour the mixture into the pan and press until flat. Chill in the fridge overnight. Cut into bars and serve immediately or store wrapped in wax paper or ziploc bags. Bars will last up to one week in fridge.

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