Prosciutto | 20something cupcakes

Archives For prosciutto

prosciutto-roasted sea bass.

August 9, 2012 — 11 Comments

Guys, I made fish. (!!!)

Prosciutto-Roasted Sea Bass

What, not exciting enough for you? Allow me to elaborate.

Fish is something I love ordering out, but I rarely cook it at home. I’ll do it occasionally during the week, but I’ve never really took it upon myself to make something delicious. It’s usually more along the lines of getting something together for dinner that’s fast and healthy. I’ll throw a piece of salmon in the oven with a little lemon, olive oil, salt, and pepper and call it a day.

And I wonder why I’m not excited to cook it!

I watched Ina make this the other day, and I was inspired. Finally! Just what would we do without Ina Garten? I don’t want to think about it.

Her version looked lovely for fall but I thought, this sea bass idea would be equally perfect anytime of year. I served it alongside my summery peach panzanella but you could do virtually any side. A simple roasted tomato dish would be perfection right now, too.

The beauty of this dish is that it comes together in NO TIME. I am not exaggerating. This is shockingly simple.

In Dinner Party Worthy, Fabulously Simple, Main Dishes dijon mustard, fish, prosciutto, sea bass, seafood

spring vegetable {goat cheese} dip.

April 9, 2012 — 9 Comments

Oh, how I love a hot and cheesy dip.

Typically reserved for our football gatherings in the fall and winter, you can imagine my delight when I stumbled upon a cheesy dip designed for the spring. A hot and cheesy dip packed with fresh flavor from all of my favorite spring vegetables? Yes, please.

Now, don’t me wrong: This dip is still creamy, cheesy, and totally dreamy – thanks to the béchamel base it starts with, and plenty of white cheddar and goat cheese. The goat cheese makes for a perfect pairing with spring vegetables like asparagus and artichokes – which make for a perfect pairing with – drumroll, please – wine! Yes, wine. It can be done, and it can be done well.

If you’re not into wine – or, let me rephrase – if you’re into drinking wine but don’t know too much about it, spring veggies like artichokes and asparagus are a no-no when it comes to vino. They contain certain chemicals that can make the wine taste off, or even rancid (especially red wines).

You can imagine the predicament I found myself in here. I was obsessing over two things: a springtime dinner party, and a wine pairing dinner party. But how could a springtime dinner party not pay homage to all of the fabulous vegetables springtime has to offer? I’m not one of those super-fussy people who say X wine must be served with X food, but at the same time, if I’m hosting a wine pairing dinner party, well, then the pairings need to make sense!

In Dinner Party Worthy, Starters artichokes, arugula, asparagus, dips + spreads, goat cheese, peas, prosciutto, spring recipes, sugar snap peas

rigatoni with brussels sprouts + gorgonzola dolce.

February 27, 2012 — 14 Comments

If this is any indication of how the success of The Food Matters Project is going to go, then we’re in for a ridiculously good ride.

Last week, I was so happy to be introduced to that brilliant roasted red pepper “pesto” concoction. And this week, I’m positively thrilled that this totally unexpected combination made its way into my kitchen.

The original recipe can be found on Marcia’s blog, Twenty by Sixty. Marcia – thank you! You rock for picking this recipe. It’s easy to pick something that feels safe, but that’s not what went down here. In fact, I’m curious to see how many people in the group had big enough cojones {excuse my Spanish} to try it.

I replaced the figs with dates since figgy season is over, and I absolutely loved the result. There is something a little freaky about fruit baked into your pasta, if you ask me…so I think the dates were a great choice, since they’re less watery than, say, pears – which was what I was toying with trying. I will say, however, that this recipe has opened up my mind to trying the pears or even apples in the future.

The dates added a delicate sweetness that just came around every now and then – the perfect amount. And then, there’s the cheese. It’s no secret that I’m obsessed with cheese, any and every type; the smellier, the better. Dates are a classic pairing with blue cheese, and so I went with gorgonzola dolce – also known as the sweeter, milder, and creamier cousin to classic gorgonzola. If intense blue cheese turns you off, this might be a good starting point for you.

In Fabulously Simple, Food Matters Project, Main Dishes blue cheese, brussels sprouts, dates, italian recipes, pasta, prosciutto

does it get any easier?

April 26, 2010 — 8 Comments

{It’s a rhetorical question}

Because clearly, the answer is no – it doesn’t get any easier. Or healthier. Or more delicious.

Why complicate things? I must give credit to Meg {Dan’s fabulous mother} who put all of these great platters together for us. She’s been doing this for years, and she knows better than anyone that simple – when it’s done right – is often the best way to go. Just chop up a bunch of fresh, colorful veggies and serve it all up with an easy, healthy dip. I promise – your guests won’t be disappointed.

Here we did sweet peppers, celery, cherry tomatoes, and zucchini. And this fabulously simple blue cheese dip.

Blue Cheese Dip

8 ounces lowfat cottage cheese

4 ounces blue cheese

4 tablespoons light mayo

1 teaspoon lemon juice

3 tablespoons chopped red onion

And right now, I’m pretty much drooling remembering how delicious this was. And the best part – no recipe needed! Just cut up all of your favorite fruits {or whatever looks good at the store – market, if you’re lucky} and serve with yogurt of your choice. We used a mixture of lime and vanilla, and it was heavenly.

Yes, I know. This {slightly} detracts from the “healthy” factor here, but this little antipasto sampling rounds out the rest of this spread perfectly. Again, good ingredients and simplicity are key – we just set out sliced capicola, salami, and prosciutto and served them alongside these little balls of mozzarella goodness (extra points for being pre-packaged already soaking in olive oil and herbs).

So, what do you think – do these look easy enough? Any other no-fuss favorites you have in your arsenal that we need to know about?

In Fabulously Simple, Healthy Eats, Starters antipasto, blue cheese, cottage cheese, crudité, fresh fruits, hostess with the mostess, mozzarella, prosciutto, yogurt dip

ladies who lunch.

March 22, 2010 — 7 Comments

Does lunch get any more fabulous when this is where you’re sitting?

Yes, it does. Enter melon-infused wine.

And gazpacho made with fresh green grapes, alongside tomato and mozzarella sandwiches.

Leave it to my fabulous Aunt Sandy to serve this up on a beautiful Saturday afternoon. Honestly – she is the most wonderful aunt (friend, mentor, and woman, really) anyone could ask for – and I know I’m biased, but it’s the truth. She has inspired me since I was a little girl, and the recent discovery of my own passion for cooking has taken it to the next level. She’s a true gourmet chef, the hostess of all hostesses, and SO much more.

I have to say – my favorite part of the day was the discovery of this new way to enjoy white wine. All you do is take a melon baller and scoop your melon into balls (you can really use any melon here, but we did cantaloupe), place them into a carafe or pitcher, then pour your wine in (we used a pinot grigio) and let it soak for a day or so. The melon balls are like little sponges for the wine, you will be surprised at how much they absorb! We also added several fresh sprigs of mint, which was a perfect addition. The end result is so crisp and refreshing, and just *screams* to be drank on a beautiful spring day.

Then there was a little caprese sandwich station where she had set up beautifully thick tomatoes, fresh mozzarella, arugula, prosciutto, and turkey all on a stand, complete with mayonnaise, sun-dried tomato spread, and french bread, of course. The presentation was simple but made it so much more special than serving the sandwiches on a plate.

And what other way is there to eat a gazpacho other than out of a martini glass? This is what it’s all about – a simple change in serveware to make things fun and elegant. The gazpacho was a chilled, puréed mixture of green grapes, almonds, lowfat buttermilk, garlic, and scallions; it was so delicious and unique, and the garlic really took it to the next level.

{Note: This gazpacho was born from some extra grapes and buttermilk that my aunt needed to use – and that is my definition of a true chef. When you understand ingredients and how they work together, something as simple as leftovers in your fridge have the ability to form a perfect dish.}

In Cocktails, Fabulously Simple, Healthy Eats cantaloupe, caprese, gazpacho, grapes, lunch, melon, mint, naples, prosciutto, sandwiches, specialty cocktails, white wine

dan’s favorite vodka sauce.

February 22, 2010 — 1 Comment

For the main course of our Valentine’s Day dinner at home, I decided to copycat one of Dan’s favorite recipes from a nearby restaurant we love. I had a lot of fun making my own version of the dish, and I’ll probably do this again soon with some of our other faves. Hello, truffle mac n’ cheese from Prime 112.

Penne with Vodka Sauce, Prosciutto, Sun-Dried Tomatoes, and Peas

Partly adapted from recipe courtesy of Chef Carla Pelligrino of Rao’s in Las Vegas.

Serves: 8-10. I made a big batch because it’s Daniel’s favorite. Feel free to cut in half.

1/2 pound prosciutto, chopped into pieces
2 tablespoons olive oil
2 tablespoons unsalted butter
2 large white onions, finely chopped
2 28oz cans canned peeled Italian tomatoes, blended into sauce
3/4 cup sun-dried tomatoes, packaged in olive oil
3 tablespoons finely chopped Italian parsley
1 quart heavy cream reduced by half (1/2 quart)
3/4 cup vodka
1 cup peas, fresh or frozen and thawed
Salt and pepper
2 pounds penne liscie # 40 (recommended: De Cecco), cooked al dente
Freshly grated Parmigiano-Reggiano (this is the good stuff, buy a block and grate it yourself – so worth it)

Place a heavy pan or Dutch oven on medium heat. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let them saute until crispy, and do not let them brown.

As you start cooking the onions, put a small large pot over a burner on medium to medium-high heat and pour in the cream. This way it can reduce down as you are cooking. When it reduces by half, remove from heat and set aside. Learn from my mistake: Make sure to use a large enough pot for this, otherwise it will boil over and you will end up with a big mess (especially bad if you don’t have your own ridiculously amazing cleaning machine named Daniel to pick up the pieces).

Add the prosciutto to the onions, lower the heat and let it sweat for about 15 minutes, stirring occasionally. Season the mixture with salt and pepper. (Note: I like to season dishes at different stages as I am cooking. I find it adds much more flavor to the dish than seasoning once at the end – just be careful not to overdo it.)

Add the tomato sauce and sun-dried tomatoes and simmer for another 30 minutes. Then add the parsley, simmer for a few more minutes, add the reduced heavy cream and the vodka, and let simmer for 20 minutes. Add the peas. Check the consistency and simmer it for longer if necessary. As with any great tomato sauce, the longer you let it simmer, the better.

Mix the cooked penne into the sauce, check the seasoning, and let it simmer a couple more minutes. Serve with some good bread and freshly grated Parmigiano-Reggiano at the table.