Monday, June 28, 2010

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.

Monday, June 21, 2010

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. 

Saturday, June 19, 2010

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! 

Friday, June 18, 2010

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!

Sunday, June 13, 2010

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!


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.

Around the Table

Around the Table
We love good food, get excited for Market Basket & Trader Joe's, serve salad out of a pasta pot, marvel in food photography, and love to laugh. You're always welcome at our table. Click on this photo to view our "People Around the Table" album.