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.

Tartines

     

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.

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!

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.

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!

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. 

Roasted Shrimp & Parmesan-crusted Tomatoes

First attempt at shrimp... a seemingly daunting task. Shrimp are actually quite easy to prepare, but you just have to be cautious not to overcook these little crustaceans. Perhaps the most simple and one of the most flavorful methods is to roast shrimp...a drizzle of olive oil, a dash of garlic, and 8 minutes in a hot oven. Pair with roasted parmesan-crusted tomatoes for a savory, summery supper!

Not Your Average Meatball Sub

These meatballs are made from vegetarian meat as a substitute for the real thing, but if you're a meat eater go ahead and swap it out for some lean ground beef! The general conversion is 12 oz. of vegetarian meat to 16 oz. of ground beef, because the beef loses more moisture during the cooking process.

Recipe and idea compliments of Momma Tammen.

Phyllo Pizza with Arugula Pesto, Artichoke Hearts, and Goat Cheese

This Phyllo Pizza will Phyllo you with a tasty and crispy uniqueness you won't find in the thinnest of thin crust pizzas! 

Spanakopita Chicken

Love me some Greek food...

Lasagna

This recipe is probably my favorite lasagna recipe.  It was originally from the Barefoot Contessa with a few new additions.  Mmm….

Pizza Party...51 Porter Style

Buttery crust, delicious toppings, and some classy people...pizza party, 51 Porter Style.

Le Menu

Caramelized Onion, Feta, and Balsamic Pizza

Asparagus Pizza

Mozzarella, Tomato, and Basil Pizza

Pesto and Goat Cheese Pizza

Roasted Sweet Potato, Lentil, and Spinach Salad with Goat Cheese

Ingredients

1. 1 cup dried lentils

2. 3 sweet potatoes, peeled and chopped into bite-size chunks (1 small butternut squash works well too).

3. 1 small red onion, chopped

4. 3 Tablespoons olive oil

5. 1 1/2 teaspoons salt

6. 1 teaspoon ground black pepper

7. 1 1/2 Tablespoons balsamic vinegar

8. 1 cloves garlic, crushed
9.  1 medium apple, chopped (I like tart varieties like pippin, honeycrisp, etc).

10. 4 ounces crumbled goat cheese

Directions

1. Soak the lentils in water for 10 minutes. Meanwhile, boil water in a saucepan (enough to cover lentils). Add a dash of salt. Drain the lentils and add them to the boiling water. Cook the lentils in the boiling water for about 25 minutes (until tender). Drain the lentils and set aside.

2. Preheat the oven to 375 degrees. Toss the sweet potatoes and onions with 2 tablespoons olive oil, salt, and pepper on a cookie sheet. Roast for about 30 minutes, stirring once or twice...until sweet potatoes are tender. Cool slightly.

3. In a skillet, add the remaining 1 tablespoon of olive oil and crushed garlic. Saute over medium heat about 1 minutes. Add the cooked and drained lentils. Saute about 3 minutes. Pour the garlic-lentil mix into a large bowl and add the roasted sweet potatoes, spinach, and apple. The heat from the lentils and potatoes will wilt the spinach slightly. Add about 3 ounces of the goat cheese and balsamic vinegar. Stir to evenly combine.

4. To serve, divide salad among bowls and top with remaining goat cheese. mmm...mmm...good!

Difficulty?

Kelly's Kut Rating:  This dish is so easy and so delicious.  It can be prepared in about 1/2 an hour.  The lentils and the sweet potatoes are the only things that really need to cook.  Chopping is a minimum, so no bloodshed, scrapes, or bruises.  Note: You could get this meal out in about 10 minutes if you had roasted the veggies and cooked the lentils ahead of time...in this case, all you would do is saute it all together.

Taste?

Renee's Mmmmm-gasm Scale: So, 51 Porter has a special place for Kelly's amazing wilted spinach salads, and this one was absolutely outstanding. When we took a trek to Costco, we decided to purchase a huge box of sweet potatoes, and seriously that was a smart choice, green check! First and foremost, the lentils added a nice texture contrast to the softer roasted sweet potato pieces that graced the salad. I think cooking the lentils in vegetable broth next time would be a good idea in order to add a little more flavor. The goat cheese was a delightful addition, however I would love to see some feta involved as well. Overall, the warm lentils, the sweet potatoes, and slightly melted cheese in a bed of spinach greens tickled my mouth pink with 9,5000 Mmmmm-gasms.

Looks?

Stephanie's Hotty Hot Hotness Rating: A beautiful, colorful fall salad!

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A Trip to Greece: Greek Salad and Spanakopita

1 word...feta.

This meal is simply delicious...the refreshing flavors can take you all the way from 51 Porter Road to Greece!

Macaroni and Cheese: The Classic vs. The Experiment

Macaroni and cheese...a classic comfort version and an "off the wall" experiment...result...great success! We adapted the Barefoot Contessa's recipe for a classic macaroni and cheese and made a bubbly dish with two versions: a classic comfort of gruyere and sharp white cheddar vs. an experiment of feta and homemade basil pesto!

Ingredients:

For the base-sauce of each version you will need:

1 pound Cavatappi pasta (or elbows)

4 cups milk (skim is fine)

7 Tbs. butter

1/2 cup flour

1/2 tsp. ground black pepper

1/2 tsp. ground nutmeg

1 Tbs. salt

For the classic gruyere and cheddar (2/3 of the dish) you will need:

3 cups grated gruyere cheese

2 cups grated sharp white cheddar cheese

1 medium tomato sliced

For the experimental feta and pesto (1/3 of the dish) you well need:

3/4 to 1 cup crumbled feta cheese

2 Tbs. pesto (recipe to come)

1/2 cup chopped red onion

For the topping you will need:

4 slices of whatever bread or baguette you have around. You want about 2 cups of fresh bread crumbs.

1 Tbs. butter

Directions:

1. Boil a large pot of lightly salted water and cook the pasta according the package directions (6-8 minutes). Drain and set aside. (You can add a splash of oil or cooking spray to prevent sticking).

2. Preheat your oven to 375 degrees.

3. Heat the milk in a saucepan over low heat.

4. In a separate pan, melt 6 Tbs. of butter and whisk in the flour. Cook for about 2 minutes and then slowly add the milk while continuing to whisk. Cook for about 5 minutes, or until the sauce gets thick, whisking every minute or so.

5. Add the salt, pepper, and nutmeg.

6. Measure out a little over 1 cup of the milk/flour mixture and set aside.

7. To the remaining sauce, add your gruyere and cheddar and melt off the heat. Add 2/3 off the cooked pasta to this mixture and stir to coat all the noodles. Pour the mixuture into a 13x9 baking dish.

8. With the ~1 cup reserved milk/flour mixture, add the feta cheese, pesto, and red onion and whisk allowing the heat from the sauce to melt the feta slightly. Add the remaining 1/3 of the pasta and stir to combine.

9. Using a piece of doubled-up aluminum foil to separate the two versions, pour the feta/pesto into the last third of the 13X9 pan. See photo if this sounds confusing :)

1o. Spread the sliced tomatoes over the top of the white cheddar and gruyere side.

11. Combine bread crumbs and 1 Tbs. melted butter and scatter over the entire dish.

12. Bake for about 30-40 minutes in a 375 degree oven until the top is golden brown and the cheese is bubbly. mmm....

Classic Comfort + "Off the Wall" Experiment = Great Success! :)

Difficulty?

Kelly Kut Rating: Mild bloodshed (3 cuts, mostly from grating cheese). This recipe takes time but is definitely worth the effort!

Taste?

Mmmmm-gasm scale: This delicious cheesy classic was a flavor explosion and party in my mouth. The food orgasms would not stop coming. A solid 9,500, baby.

Looks?

Hotty Hot Hotness: Even the photos of this dish make my mouth drool. I wish there was an endless surprise of this Mac N Cheese in the house for my belly.

"Naked Pasta": Gnudi

This started as an experiment...and turned into a great success! Gnudi or "naked pasta" are light, creamy, and tender drops of deliciousness. A thin egg-white veil encapsulates a flavor explosion in this low-carb delight.

Measurements were "eyeballed" and definitely not exact! Also, cheeses can be varied depending on what you have...but definitely try to include a strong-flavored feta or goat!

Basic Ingredients (these are approximate...so change it up if you like certain ingredients more or less):

*1/2 Tbs. Olive Oil

*2 cloves garlic crushed

*3 cups chopped spinach

*About 1/2 cup crumbled feta

*About 1/4 cup cottage cheese

*About 1/4 cup mozzarella or white cheddar cheese grated

*About 3 Tbs. flour

*Salt and Pepper to taste

*Pinch of nutmeg (about 1/8 tsp.)

*About 3 egg whites (can use egg beaters egg whites)

-Makes about 20 gnudi (serves about 5 peeps).

Instructions:

**Boil a large pot of water and add a bit of salt.

1. In a skillet, heat olive oil (or could use cooking spray).

2. Add chopped garlic and chopped spinach.

3. Wilt the spinach only...do not fully cook. This happens very quickly - about 20 seconds and turn off the heat. Season with salt and pepper and a pinch of nutmeg.

4. Spinach tends to have a lot of moisture, so you want to give it a quick drain. This is simple if you just take a dry paper towel and press it on top of the wilted spinach about 4 to 5 times.

5. Next, add the feta, mozzarella or cheddar, and cottage cheese. Stir into spinach.

6. Add flour until the mixture becomes thick and begins to stick together...about 2-3 tablespoons of flour should do the trick.

7. Now...set up an assembly line with your spinach-cheese mixture, plate of flour seasoned with salt and pepper (maybe a bit of garlic powder), and another dish of egg-whites.

8. Pick up a heaping tablespoon of the spinach-cheese mixture and roll into a ball (it will be crumbly). Roll in flour and then dip in egg-whites to coat.

9. Quickly add each gnudi to your large pot of boiling water gently with a spoon. Cook until gnudi float to the top (about 3-4 minutes). Remove each gnudi with a slotted spoon to a tray lined with paper towels (helps gnudi drain a bit).

To Serve:

The best way to serve this is to is to heat up either a homemade or jarred tomato sauce and place about 1/2 cup in the bottom of shallow pasta bowls (or plates). Place four gnudi on top of the sauce and sprinkle with a bit of parmesan cheese. Buon Appetito!

Difficulty?

Kelly's Kut Rating: Minor injuries

Tasty?

Mmmm-gasms: Renee says 9,500

Looks?

The contrast of the red tomato sauce and green Gnudi gives this dish a nice level of Hotty Hot Hotness.