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Lemon Ricotta Gnudi

28 Jul

 

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This pasta was a joy to make, and really freaking simple. Two of my favorite qualities in a dish. Plus, now that fresh vegetables are so much more readily accessible here in the Northeast (yay summer!), it’s easy to get creative with your pairings.

If you’re curious, gnudi are sort of like gnocchi, and I’m not positive of the true difference (which I feel my Italian ancestors would be deeply disappointed by). My understanding is that gnocchi are traditionally potato-based while gnudi are traditionally ricotta-based. Maybe? Maybe.

These guys are made-up mainly of ricotta, flour, bread crumb and egg. They are delicious, fluffy little pillows of flavor once complete. Just take a look at all these gnudi pics! (Sorry, I couldn’t not put that in this post.)

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This recipe uses fava beans in the supporting role. This legume isn’t one that I use often – or ever – but I’m glad I introduced my kitchen to it for this recipe. If you don’t like the fava bean option, it’s cool. We can still be friends. Peas, edamame, lima beans – whatever you fancy – will work just as well.

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The gnudi dough mixture also contains some lemon zest and basil. They blend in nicely, and compliment the flavors well. You can also, as always, add in some of your favorite herbs from your herb garden. (Check out my Radio Flyer Herb Garden for some ideas!)

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Once the gnudi dough has been shaped and floured, they will need to be chilled for a bit. At least an hour – or if you’re unlike me and plan things ahead, up to 24 hours before you’re ready to indulge.

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Once you drop these into boiling water, let them sit there until they float to the top. When that occurs, let them cook for about two minutes more. Scoop the cooked gnudi out and combine them with the butter/fava bean mixture (in the recipe below…). Eat up, and enjoy!

To make, click to the right to expand ingredients and recipe.  Continue reading

50 Shades of Grey (Goose) Dirty Martini.

25 Jul

Martini

In celebration of the Fifty Shades of Grey movie trailer, People.com chose a few cocktail recipes they thought would fit nicely with the release, with one of my own being featured. I created this recipe for an Eat Boutique post that I did, and am sharing it here again. 

Given the circumstances, I think I will be referring to this one as the Fifty Shades of Grey (Goose) dirty martini from here on in.

 

Martini

 

Extra Dirty Martini
Makes 1

2½ shots vodka
½ shot dry vermouth
5 tsp. olive brine

In a cocktail shaker, mix ingredients together over a generous amount of ice. Shake and pour mixture into a chilled martini glass, garnish with a few olives.

 

Martini

Turkish Pickled Ramps

23 Jul

While cleaning out my fridge, I found this jar of pickled ramps that I prepared at the end of April (when ramps were in season…). While it may not be pertinent to the summer harvest, I still enjoyed making these photos and the shoot that accompanied it, and am sharing them here.


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For ingredients and instructions on how to make these addictive pickled ramps, head on over to my piece at EatBoutique.com.

Ginger Cornmeal Biscotti

3 Mar

Cornmeal and ginger biscotti

You’ve got your coffee…but what about a little something to go along with it on this Monday? I’m opting for some of these tasty biscotti that I conjured up a few weeks ago.

ginger biscotti

The main ingredients are candied ginger chunks, cornmeal and chocolate. I show you how to make your own candied ginger here.) There’s also orange zest, almonds and anise seed. It’s a pretty flavorful treat that is super easy to make. Bring some with you for catching up with a friend or to your office to share with coworkers. The mix of flavors within will leave your cohorts in awe of your supreme baking abilities (which you may or may not have…but let’s just let them think you do either way).

For the full recipe and some more photos, head over to my recipe at Eat Boutique.

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Extra-Dirty Martini.

20 Jan

MartiniOr would that be a Filthy Martini? Either way, I enjoy these. 

There was a period of time, somewhere around my early-to-mid twenties, when I would only drink dirty martinis. My affinity for this libation arose after a friend of mine introduced me to a properly made “extra dirty” martini. I will forever be thankful to him for making my acquaintance with this cocktail and the olives that accompany it.

Martini

Martini

Whenever I travel to northern New England, I always make time to stop in to my favorite place for drinks and comfort food. Located in Eaton Center, NH, this pub is a little nook tucked away at the back of an 1880s boarding school – now turned into an inn at Crystal Lake. 

MartiniThis place will always – always – have the best dirty martini I have come across in my travels. The gathering room is called the Palmer House Pub. It is where the locals gather while the tourists and leaf peepers/skiers dine in the attached restaurant….Finding a bartender who can make this with the correct proportions of vodka to vermouth to olive brine is not as common as I would like it to be. There is one place, however, that I can always count on.

Martini

Martini

To read on, follow the link for the full post at EatBoutique.com

It’s a giveaway!!

2 Dec

EBGiveawayOkay folks! It’s time for a giveaway! I have a pair of tickets to attend this Saturday’s Eat Boutique Holiday Market in Boston, Massachusetts!

I had such an amazing time visiting all of the different vendors and authors at the Eat Boutique Market last year, I thought I’d give the opportunity to one  of you lucky folks! This year’s venue is much bigger than last – and it is going to be filled with samples, workshops, tastings and plenty for you to buy for yourself and your holiday list!

You only need to do TWO things to be entered to win!

1) Follow this blog (if you already aren’t) by using the box in the sidebar to the right.

2)  Leave a comment below. (Maybe about your favorite local/handmade/homemade product?)

That’s it. You’re entered!

You have until 9PM Thursday December 5th to enter and the winner will be randomly chosen by an online sweepstakes generator and notified by email on Friday.

You want an extra entry?! Okay. Follow @petrelis on Twitter and tweet about this giveaway to your followers. Boom! You’ve just doubled your chances.

(Below are some of the photographs I’ve styled and used in my posts for EatBoutique.com.)

Union Square Donuts.

10 Oct

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So I had a REALLY great time shooting and writing this post on Union Square Donuts in Somerville, Mass…

Are donut parties something that people do? They should. And every single one of those parties should be catered by Union Square Donuts in Somerville, Massachusetts. It is guaranteed I would never decline an invite.

donut-6I’ve heard folks around town talking about this donut shop for the better part of a year, so I’m delighted to report that I finally got my hands/mouth on one of these. (Okay, fine, I tried six flavors – if we’re being honest.)

 

donut-7The popular donut making operation started out as the brainchild of Josh Danoff and Heather Schmidt. After a mere two months at their first location, the duo’s creations were in such demand that the business had to relocate to a larger space (its current location at 16 Bow Street).

donut-3donutThe donuts are (does it even need to be said?) made fresh daily. I arrived at 10 AM the morning of my visit, which happened to be the release time of the special Fluffa Nutta donut, a marshmallow Fluff topped donut with peanut butter cream filling.

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I mean, seriously! Fluff was created in Union Square and is a bit of a local celebrity – there is even an annual Fluff festival, at which these will hopefully be making an appearance.

See my full post on Union Square Donuts at Eat Boutique.

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