Nutella French Macarons

French Macarons – classy, luscious, and surprisingly easy.  These beautiful little morsels of tender meringues and creamy nutella combine a few simple ingredients to create not just a dessert but a delicious adventure to a warm Parisian bakery.  Got a few minutes…take your sweet tooth to Paris!  

Strawberry Lemon Meringue Pie

  

Craving tart and sweet, creamy and silky, decadent and easy?  Try this summertime pie complete with a silky, tart lemon filling, topped with sweet berries and a luscious meringue all resting atop a buttery graham cracker crust.  Hi Summer!

Honey Beer Bread

What’s better than fresh baked bread? Not much, unless of course you add a dash of honey and bottle of beer to the mix.  Got 30 minutes?  Well, then you’ve got fresh, warm, and delicious bread.   This easy and tasty loaf takes less than five minutes to prepare and combines some of the finest/easiest ingredients…flour, honey, and beer.  Thought you couldn’t bake…just crack open a beer. Cheers!

Can you can? Blackberry Jam

Apparently, yes! I can can!  Thanks to my beautiful teacher, Miss Holly Larson, I successfully canned by first batch of jam.  Not only was this my first batch, but it was fresh picked from the vine and boiled down into sweet deliciousness, sealed tight, and tempting my taste buds in less than three hours.  With the right equipment, a bit of time, and some fresh berries…you can have delicious, homemade jam in no time. Just remember, “Yes, I can!”

Rosemary-Onion Focaccia Bread

Think making bread is hard?  So did I…that is until I ventured to make my own focaccia .  Take a simple olive oil bread dough base, top it with sweet sautéed onions and garlic and a sprinkling of rosemary, and you’ve got focaccia…crackly, warm, sweet and salty straight from your very own oven.

Garlicky Lemon Chicken

Craving a bright, light summer meal with ingredients you already have?  Try this easy lemon chicken, pan-sauteed in a light white-wine lemon butter sauce.  Top with spicy arugula, sweet summer tomatoes, and a shaving of parmesan.  A summer dinner…straight from the pantry!

From Amateur to Master: Pasta Carbonara

51 Porter is graduating!  We’ve come a long way from amateur undergrads to full-on masters.  In the next few weeks, the three of us will be graduating and what better way to celebrate a degree from a nutrition school than by EATING!  We kicked off our celebrations with a classic Italian dish – a simple yet rich pasta carbonara.  Carbonara takes basic ingredients – eggs, Parmesan, bacon – and turns them into a creamy swirl of mouthwatering tenderness.  Soft, supple noodles in a creamy coat complement a salty bacon crunch (converting even a household of vegetarians).  

Pasta Carbonara…perhaps it’s just another way to take something amateur and turn it into a master.  Cheers!

5 Minute Chocolate Souffle - Honestly!

Got a late night craving for something warm, chocolate and gooey, but don't want to bake a whole cake (because we all know what happens when there's extra chocolate cake in the house...)? We've got just the solution: The 5-Minute Chocolate Souffle! Plus, the 5 minutes includes preparation and baking time, how awesome is that? No patience needed, just a few ingredients and a microwave. 

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.

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!

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.

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!

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!