Merry Christmas from 51 Porter!

Dairy Free Ginger & Pumpkin Pie

While Pumpkin Pie is best known for it's star-studded appearance in the Thanksgiving meal, I don't think this pie should be overlooked during the winter season. Here's a recipe that takes that classic pumpkin pie we all know and love and spices it up with some crystallized ginger. Try it out at your next holiday meal, or on a cold Wednesday evening, it's delicious anytime!

Florentines

Take toasted almonds, homemade caramel, a dash of orange zest…and let’s make a cookie! These wafer-thin lace Florentines are delicious on their own, dipped in chocolate, or as a dessert topper. Give ‘em a try!

Mushroom Ragout & Polenta

Growing up I was definitely not the world’s biggest mushroom fan. My culinary-genius of a grandmother used to make some sort of creamed mushrooms every holiday, and every holiday…I avoided them (sorry Mimi). I used to think these little dirt-dwellers were for nothing more than silly jokes. Stop me if you've heard this one: Mushroom walks up to the bar and says, “Hey bartender, why won’t that gal talk to me…I mean, I’m a fun-gi!”

BUT boy oh boy have I been wrong! Granted, I’m just starting to dabble in the culinary world of my new mushroom friend, but the possibilities seem endless. I first had this dish at a potluck hosted by a friend, who took this mushroom masterpiece from chef David Tanis and paired it with creamy polenta.

Here is my take on mushroom ragout. Serve over pasta, polenta, or rice…but definitely give these “fun-gi(s)” a try! :)

Twist on a Classic: Grilled Cheese with Apples & Arugula

Grilled cheese...toasty bread hugging warm layers of melted cheese all wrapped in the perfect hand-held delivery vehicle. Some might say, “Don’t mess with the classic…don’t be puttin’ any fruit in my grilled cheese,” but the newest member of 51 Porter and I decided to experiment with the latest local New England ingredient…the apple. A classic grilled cheese at heart, mixed with a classic fruit/cheese combination in the middle…give this sweet & savory twist a try!

Three Pastas and a Pizza..."Take a moment"

An unplanned venture exploring the South of France took four friends to three towns: Biot, St. Paul, and Vence. The journey started off in Biot, a small hillside town known for its glass blowing artists and an awesome golf-cart driving tour-guide named Ghee. From there we made our way to Vence, another hillside town outside of Nice, with a small-town allure and some big-flavor cuisine. The final stop was perhaps one of the most beautiful hilltop towns I have ever seen: St. Paul. Resting atop a small peak offering views of the Mediterranean and a sounds laughing families in the moonlit windows, St. Paul would have been the day’s highlight….had it not been show-stopped by a meal so delicious it could only have included… 3 pastas and a pizza.

Some beautiful scenery, some amazing food, and some beautiful company… to my fellow travelers…it was a pleasure and once again let's "take a moment…”

Le Menu

-Pasta Carbonara

-Aubergines Siciliennes (Eggplant Sicilian)

-Spaghetti aux tomates

-Pizza Quatre Formage avec du miel (Four Cheese Pizza with Honey)

I will attempt to recreate these dishes back at 51 Porter… "take a moment” to check the progress.

Poached eggs in white wine, ricotta tomato sauce

Like eggs? Like cheese? Like tomato sauce? Like bread?

Try this budget-friendly, flavor-packed meal. Finish poaching eggs by simmering in a sweet bath of white wine tomato sauce mixed with creamy ricotta cheese. Serve atop crunchy baguette slices with a drizzle of pesto.

Chocolate Éclair Cake

Formally known as Chocolate Eclair Cake, but colloquially (i.e., Dumke fam) referred to as Icebox Cake, this family favorite is sure to please the palate. Simple and classic ingredients combine to form soft, creamy pudding layers topped with a silky chocolate ganache. Shout out to my Aunt Joan for taking your ordinary ingredients - graham crakers, cool whip, cream cheese, pudding, chocolate - and making something that's anything but colloquial.

Brussels Challenge #10: Croissants

Bonjour! My morning walks to work from General Jacque to Rue Guimard and Avenue Louise are accompanied by a certain beauty: Scenery you might ask? People you might think? Well…yes, but the true beauty – the smell - those aromas of fresh baked breads and pastries wafting out of the boulangeries and patisseries. It’s hard to beat the warm smell of freshly baked French bread in the morning…unless of course you happen catch a buttery waft of another French classic – the croissant!

Being, that I have only 2 weeks left on my European summer internship and to gear up for a short holiday in France, it was time for the ultimate challenge with the ultimate French ingredient – Butter.

Butter, Flour, Yeast, Butter, Sugar, Butter, Salt, & Butter…’nough said. I experimented with 2 varieties of croissants: plain and chocolate. The result from the taste-testers at the European Food Information Council (including a French woman with a discerning palate)… délicieux!

Tassel Cupcakes - A Classic with a Decadent Twist

The offices of my internship recently moved to the first art nouveau building ever designed – The Hotel Tassel, Brussels, Belgium. Designed by Victor Horta, the Hotel Tassel boasts 4 floors, each with natural “light chimneys”; spiraling metal work adorning staircases and ceilings; stained glass windows, two terraces; and hand-painted walls and mosaic floors…to name just a few features.

To celebrate this, I wanted a classy dessert that mirrored the art nouveau style of Hotel Tassel – light, classic, with a few, well-placed decadents twists. Light, airy vanilla cupcakes, topped with a classic cream-cheese frosting, and adorned with a decadent chocolate-drizzled strawberry… these mini art nouveau masterpieces welcome any and all to the Hotel Tassel.

Brussels Challenge #9: A little Mexican in Brussels - Chicken Fajitas avec Lime-Cilantro Rice

I’ve been in Brussels for almost three months. I love the French-inspired food, international restaurants, and Belgian classics…but as a California native, I miss my Mexican food. Time to bring it to Brussels where cilantro may be called coriander, but my guac is still delicious/délicieux/delicioso!

Puerto Rican Night: Rice & Beans and Mofongo

After a trip to Puerto Rico this past March we've been wanting to attempt Puerto Rican cuisine at 51 Porter. While rice and beans paired with plantain mofongo will never taste as good when not being enjoyed on a tropical island, this plate satisfied my craving until another trip is in the forecast!

Brussels Challenge #8: Exploring Local Ingredients - Chocolate Part Trois

Cooking with local ingredients can be a challenge, especially when what’s local is not a palate favorite. Fortunately for me, one of my current local ingredients just happens to be extremely palatable, comes in a variety of flavors and forms, and is available on just about every corner…perhaps the ideal local ingredient…Belgian Chocolate. Let me show you how easy cooking with local ingredients can be. J

Brussels Challenge #7: Exploring Local Ingredients - Chocolate Part Deux

Cooking with local ingredients can be a challenge, especially when what’s local is not a palate favorite. Fortunately for me, one of my current local ingredients just happens to be extremely palatable, comes in a variety of flavors and forms, and is available on just about every corner…perhaps the ideal local ingredient…Belgian Chocolate. Let me show you how easy cooking with local ingredients can be… J

Brussels Challenge #6: Exploring Local Ingredients - Chocolate Part Une

Cooking with local ingredients can be a challenge, especially when what’s local is not a palate favorite. Fortunately for me, one of my current local ingredients just happens to be extremely palatable, comes in a variety of flavors and forms, and is available on just about every corner…perhaps the ideal local ingredient…Belgian Chocolate. Let me show you how easy cooking with local ingredients can be. J

Egg in a Nest

Bread, eggs, and butter…’nough said. My Uncle John taught me to make this simple delight when I was a little kid. It is the perfect meal: easy on the wallet, works for any meal, and…really…it just makes you smile and think of Sunday mornings with the fam.

Brussels Challenge #5: Salade pour le déjeuner

Salads are great for any meal of the day! There is an endless variety of ingredients, countless combinations, and many easy ways to bulk up or lighten up your meal. Whether lunching for one or cooking a crowd, give this simple salad selection a search...and liven-up your lunch (or dinner).

Nectarine and Blueberry Tart with a Gingersnap Crust

Deliciously made with summer fruit and minimal oven usage...the perfect summer dessert! This tart only takes a half hour at most to prep; the hardest part is waiting for the crust to cool and the tart to set in the refrigerator without stealing a bite.  

Huevos Rancheros

Hola, muchachos! Mexican food has a special place in 51 Porter's heart. Such great flavors! Huevos rancheros, which translates as "eggs country style," is a classic Mexican dish featuring fried or scrambled eggs accompanied with refried beans, avocado, fried potatoes...and whatever else you desire. One weekend Steph and I concocted our own huevos rancheros. We scrambled up some eggs, sprinkled in some soy chorizo, added in some cilantro and beans, and topped with some chunky salsa. While home in Oakdale I made some huevos rancheros with a few more additions, which drew compliments from my dad, the meat and potatoes man. Great success!

Brussels Challenge #4: Profiteroles

My first attempt at French pastry…the result…délicieux!  Profiteroles are a type of pate a choux (choux pastry), which is a light pastry used to make various types of pastries.  It is actually quite simple – no fancy equipment or ingredients necessary - and the result is absolutely stunning and delicious.  These warm, buttery puffs are often filled with ice cream or puddings and drizzled with chocolate sauce.  As an ode to my current home…I topped them with none other than a drizzle of Belgian chocolate! J

Towering Tomatoes with Bulgur & Mozzarella

Bulgur is a quick-cooking, deliciously nutty whole grain that is often used in European cooking such as tabbouleh (tomato and wheat salads) and is similar to couscous.  However, it actually has a higher nutritional value because it is a whole grain, while most couscous is a refined pasta.  Try these delicious tomato stacks with only a few simple ingredients: fresh tomatoes, nutty bulgur, creamy mozzarella, a simple dressing and bon appetite!

Blueberry Loaf

This light and fluffy "loaf", as I like to call it, is a little piece of heaven. Steph and I were marveling in a buy one get one free blueberry special, and I thought we could put these berries to good use. Not only does this sweet treat suffice for a snack, but it goes great with a scoop of vanilla bean ice cream or frozen yogurt for an evening dessert.

Brussels Challenge #3: Scones – The Classic vs. a French Twist avec Fromage Frais

The cheese in Europe…there are no words! Hard cheeses, soft cheeses, aged cheeses, fresh cheeses…you name it…it’s available and likely to be amazing! Fromage frais (Fresh Cheese) is a variety that I see everywhere. Curious as to the origins of such a cheese that carries such a descriptive name, I did a little research. Turns out, fromage frais in its pure form is virtually fat free, but often, cream is added to improve the flavor. It is similar to both sour cream and cream cheese but with less calories and a more subtle flavor. It is served as a dessert with honey or baked in a cheesecake as well as an addition to savory dishes.

Being a good Irish girl, I decided to give my favorite scone recipe a try with fromage frais instead of my normal secret ingredient, sour cream. It turned out delicious, but I would honestly stick with the sour cream, it gives a fluffier texture that would make my Irish grandma proud J. Here is the recipe for my classic scones – a warm fluffy, not too sweet, buttery pastry – but if you ever find yourself with some extra fromage frais…give it a try too!

Summer Fruit and Rhubarb Frozen Yogurt

No ice cream maker laying around your kitchen? No problem! With this recipe all you need is an electric mixer, food processor or blender and you'll have some creamy, fruity yogurt to enjoy on these hot summer days! Make this ahead of time because it does need some time to freeze in your freezer.

Brussels Menu: Roasted Tomatoes Stuffed with Fresh Ricotta, Garlic, & Arugula

Wanting to savor the last bit of my fresh ricotta from the market here in Brussels, I needed a dish that would highlight the creaminess and subtle fresh flavor of the ricotta.  Mix the ricotta with a dash of lemon juice, sweet sautéed shallots, garlic, and arugula and stuff the tomatoes.  Served over a bed of arugula and warm lentils, this dish is simple and delicious…just like that fresh ricotta…

Brussels Menu: Fresh Ricotta, Roasted Carrot, & Spinach Gnocchi

One of the most beautiful things about Europe is the quality of the dairy products.  This week at the market I bought fresh ricotta…wow…fresh, creamy, delicious and just the perfect ingredient for a Sunday afternoon pasta!  Buy the real thing and savor every bite of these fluffy gnocchi. 

Garlic Scapes and Mushroom Pasta in a Lemon & White Wine Sauce

This summer 51 Porter has joined the World PEAS CSA, which means that we get a lot of fresh, local, and novel (meaning not usually seen in your average grocery store) vegetables every week. Tonights dinner made use of some very delicious garlic scapes. The light lemon, wine and olive oil sauce really made the flavor of the garlic scapes come out, which is exactly what you want to do when you get your hands on some these summertime tasty morsels.  

Texas Caviar

Try this recipe for a tasty summer snack or appetizer that is protein, and flavor, packed! This recipe makes a large serving, so be sure to have some friends on hand to help you eat! 

Brussels Challenge #2 – Mini Rhubarb Pumble (Pie/Crumble)

The ingredient of the week…rhubarb…fresh from the Flagey market in the Ixelle region of Brussels.  Rhubarb is a long reddish-green stalk known for its tart flavor and affinity for strawberries.  It is traditionally an ingredient in pies, crisps, and tarts….or (a childhood favorite) my mom’s classic strawberry-rhubarb crumble.  I couldn’t decide this week whether to go with a traditional tart or classic crumble so…I combined the best of the pastry world with a cross between a pie and a crumble…introducing the pumble!

Brussels Menu: Antipasto Salad – A Lovely Lunch

Lunchtime in the US is often rushed, a quick bite among daily tasks, but the European lunch hour(s) is a different story.  Most offices take time out of the day to sit down, set out a plate, and enjoy a mid-day meal.  Small sandwich shops, bistros, and cafes serve-up delicious combinations of cheeses, meats, breads, and vegetables.  A favorite at the EUFIC office is an Italian café that serves beautiful flavor-packed antipasto salads to-go.  The beauty of these salads is the separate distinct flavors of roasted vegetables, nutty bite of lentils, and creamy bite of fresh cheese.  For an intern on a budget, this simple antipasto salad can easily be prepared at home with so many variations and flavors…slow down, take a seat, and enjoy lunch!

Mushroom Quinoa Risotto with Summer Greens

Our first dish where Renee and Stephanie were really impressed by what they could cook. :) This proves that, truly, anyone can cook amazing dishes with relative ease. Make up a big batch of this to eat for dinner and have some left over to take for lunch!

Whipped Parsnips and Carrots

With Kelly gone, Renee and Steph have been trying to be creative in our meal adventures. Today we tried a new take with the carrots and parsnips that were patiently waiting to be used. Carrots + Parsnips + Food Processor = A tasty side dish to add to your table.

Brussels Challenge #1: Apricot Tart

Brussels Challenge #1:  Apricot Tart

Apricots from Gare du Midi Market are the challenge ingredient of the week!  These bright, small, and tart stone fruits are perfect for a tart with a warm, buttery crust, and dollop of cream (ice cream or whip cream).  The wonderful people at EUFIC, my new place of work, have agreed to be the challenge taste-testers!

The Brussels Challenge

Summer with 51 Porter: This summer, 51 Porter is split…with internships, jobs, and school…the 51 Porter kitchen has gone global.  Peruse our blog for culinary creations from Boston to Brussels!

Brussels is quite an amazing city.  Home to the European Commission, thousands of beers, divine waffles…the city boasts an international atmosphere ideal for some culinary exploration!  The outdoor markets are quite a site to see with vegetable hawking French and Flemish farmers; beautiful displays of meats, cheeses, and spices; and the smell of fresh bread wafting through the air.  This summer, 51 Porter will be challenged to pick a new ingredient each week and have a go at a new recipe…Bon Appetite!

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Brussels Menu: Pâte brisée à la banane et chocolat

In my English-speaking attempt to buy certain ingredients in a French market, I’m bound to run into some problems…pointing, nodding, and smiling are often my methods of choice.  However, I occasionally come home with an ingredient I thought was something else.  Case-and-point: Pâte brisée.  My goal was to buy the flaky phyllo dough (i.e., think spanakopita and baklava)…however, what I bought was something called pâte brisée. Pâte brisée is the classic French pie or tart pastry.   This easy-to-work-with, flaky, and buttery mistake turned into a delicious dessert when coupled with nutella and bananas.  Here’s to more mistakes!

Brussels Menu: Mediterranean Baguette Stuffing

What to do with half a leftover baguette from one of the many delicious bakeries wafting bread aromas throughout the streets of Brussels?  Well, if you find yourself in that situation, try this Mediterranean baguette stuffing.  Cube-up stale bread, toss with balsamic and olive oil, spinach, garlic, fresh market tomatoes, cheese, and bake till warm and bubbly.  Perfect side for the spinach-feta chicken Kiev...who knew stale bread could be so good!

Brussels Menu: Spinach-feta Chicken Kiev

Fresh, tender chicken rolled with a spinach-balsamic pesto and tangy feta cheese…perfect for a Sunday afternoon in Brussels.

Simple and Delicious Fruit Crumble

This is my mom's (shout out Mama Dumke) go to recipe for a fruity dessert.  It is classically made with frozen strawberries mixed with rhubarb, but any berry/apple/peach/other fruit combination works great!  Topped with a warm cake-mix topper, a pat of butter, and a scoop of vanilla ice cream...wow!!!!!  So easy and so good!

Roast Vegetable Sandwich with Arugula Pesto and Goat Cheese

Summer weather has just arrived in Boston...perfect for a sunset sail in the Boston Harbor complete with a harbor tour (courtesy of Captain John), mimosas (courtesy of Skipper Blasko), and a warm roast vegetable sandwich (courtesy of 51 Porter). This picnic-friendly sandwich boasts our own homegrown arugula (courtesy of Miss Tammen) and provides the perfect take-along meal for any summer outing!

PB & J Cupcakes

Peanut Butter and Jelly... a classic combo...perfect for a sandwich, toast, ice cream flavor, Boston Marathon fuel, and now a cupcake.  This post is dedicated to the Tufts PMC Boston Marathon Team and Coach Don.  Congrats to all the PMC marathon finishers and to Coach Don for always providing support and of course...pb & j's! 

Gazpacho

A chilled, flavorful, vegetable-packed soup perfect for hot summer days paired with a piece of crusty bread.

Oatmeal Cookie Ice Cream Sandwiches

After spending some time in the San Francisco bay area, we here at 51 Porter have a soft spot for It's It Ice Cream Sandwiches. Now that we're living on the East Coast, we've taken it upon ourselves to recreate the warm and fuzzy feeling an oatmeal cookie ice cream sandwich can bring. If you've had the real deal It's It, you'll notice that ours isn't chocolate dipped, but to make up for this lack of chocolate the oatmeal cookies have chocolate chips baked into them, and chocolate chips are added as a garnish to the ice cream...so we think we've covered the chocolate front. 

Chocolate Macarons with Nutella Ganache Filling

WOW...51 Porter may have crossed into chocolate heaven with these classic French meringue cookies. A crisp chocolate meringue outside with a gooey, brownie-like center dipped in a velvety chocolate/nutella ganache...introducing the macaron...a chocolate paradise.