Sunday, January 23, 2011

Happy January Birthdays! Funfetti with Raspberry Cream & Cream Cheese Frosting


Try this combination of a classic funfetti cake filled with raspberry cream and topped with a cream cheese frosting...the perfect way to say Happy Birthday to anyone this winter, including Erin, Adee, Carrie, Lesley...and anyone else out there! :)

Swiss Chard & Potato Soup with Poached Eggs

It’s a little chilly outside (approximately 7 degrees), so it’s time for a little pick-me-up/warm-me inside! Warm up with this spicy combination of wintery greens and potatoes pureed into a creamy soup and topped with a poached egg and arugula pesto. Armed with a piece of your favorite crusty bread for dipping, this soup is sure to keep you cozy.

Tuesday, January 18, 2011

Balsamic Roasted Butternut Squash & Mushrooms with Pasta

Need to warm up this winter?  Try this simple pasta that combines a savory roasted butternut squash puree with sautéed mushrooms, spinach, and balsamic.  Top with a sprinkle of Parmesan and a dollop of ricotta.  The perfect warm-me-up pasta!

Lemon, Ricotta, Chocolate Tarts

Ricotta cheese has a sweet side.  A classic Italian dessert flavor, ricotta cheese can be  stuffed in cannolis, layered in cheesecakes, drizzled with honey.  Using the last of my homemade ricotta, I combined honey, nuts, lemon juice, and a dash of nutella in a crisp, buttery phyllo shell for a sweet twist on this savory staple.

Candied Citrus

Use the whole fruit, nothing but the fruit,…and maybe a little sugar. This is a great way to use up any citrus peel (orange, lemon, lime, grapefruit). Literally, all it takes is water, sugar, and leftover peel! A beautiful garnish, a sugary sweet, and a great way to use up whole fruit!



Living in Europe, I learned a lot…the bread is amazing, the cheese is unbelievable, and the combination of the two is perfection. One of my favorite restaurants was a simple café known as Le Pain Quotidien (The Daily Bread). Starting in Brussels and maintaining its classic, warm, crusty European tradition as it expanded, Le Pain Quotidien prides itself on this classic combination of bread and cheese atop the tartine. “Tartine” is a fancy name for an open-faced sandwich. Sweet or savory, plain or toasted, classic combos or modern twists, enjoy a tartine today (perhaps le tartine quotidien)!

Homemade Ricotta

Close your eyes. Picture a cloud. Now take a bite out of it. Now open your eyes, combine four simple ingredients and poof…you’ve got delicious, creamy, fluffy ricotta right before your eyes! Really, it’s that easy.

Swedish (& Italian) Meatballs

Are they Swedish? Maybe. Are they Italian? Perhaps. Are they delicious? You be the judge! J Try this Italian pesto twist on classic Swedish meatballs. You can use chicken, beef, pork, soy protein, or any combination. Swedish or Italian…these meatballs are delicious! (Adapted from Martha Stewart).

Happy New Year From 51 Porter!

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.