June 7, 2012

Whole Wheat Spaghetti in a Lemon-Garlic Vinaigrette with Spring Peas, Asparagus, Ricotta & Mint2 servings dry Whole Wheat Spaghetti1 1/2 cup Spring Peas in pods1/4 pound fresh Asparagus1/2 cup Ricotta Cheese1/4 cup of fresh Mint, chopped2/3 cup Extra Virgin Olive Oil (plus more for pasta)1 Lemon1 clove Garlic Salt & Pepper
Bring a large pot of water to boil with a tablespoon of olive oil and a couple pinches of salt. Bring a medium sized pot of water to boil. Prepare an ice bath (ice in a bowl of water). Chop asparagus and spring peas. Once large pot of water is boiling, add pasta. Cook until al dente and drain. In the medium sized pot, add asparagus and peas. Cook for about 1 minute, then drain and add to ice bath to cool. Add to a bowl, whisk together 2/3 cup olive oil and the juice and zest of one lemon with garlic. Salt to taste. In a saute pan, toss pasta with lemon vinaigrette and vegetables to coat. Salt and pepper to taste and bring to warm temperature. Remove from heat and plate in bowls. Top with a few spoonfuls of ricotta, a generous amount of mint and fresh pepper. Toss together as you eat.
This past weekend, I attended one of my best friend’s bachelorette party in Greenport, Long Island. We stayed at the amazing Silver Sands Motel (I can’t express how I adore their bright yellow outdated kitchen, 70’s carpet, buckets of snacks), then went to a few wineries around the area the next morning. It was a beautiful day and we tried so many delicious wines (and some so-so ones). If you’re ever looking for a little jaunt in the New York area, it can’t be beat. I recommend a sober, patient driver who does not care if everyone in the car sings loudly to 90’s music the entire afternoon (thanks Mads!) 

December 13, 2011

Spinach, Ricotta & Basil Stuffed Eggs
2 large Eggs1/4 cup Milk1 teaspoon Dijon Mustard (optional) Handful of fresh Spinach2 Tbsp RicottaFresh BasilSalt & Pepper to taste 1 Tbsp ButterBegin melting butter in saute pan on low heat. Crack open eggs into a bowl and add milk and dijon. Whisk eggs wildly until mixture is a pale yellow and air bubbles form. Add mixture to saute pan, season with salt and pepper and begin to cook on low/medium heat. Cover and continue to cook until the top of the eggs start to firm up. Add dollops of ricotta and pile with spinach and basil. Cover again until spinach starts to wilt. Flip one side of eggs over to the other, like you would an omelet. Serve immediately.
I have to admit I’m terrible at making omelets, and this is definitely not pretty enough or fluffy to be one… hence the word “stuffed.” That being said, the combo of the creamy ricotta with the basil and spinach is really nice and makes me wish I was sitting on a farmhouse porch drinking a strong cup of coffee. As I mentioned in my last post, I had The Best Weekend. Two of my closest friends and I went to the North Fork of Long Island, first to attend the lovely Dorothy of Jaunsetter’s holiday housewarming, but also to follow one of her travel tips and stay at the Silver Sands Motel in Greenport. We got off-peak pricing on a waterfront cabin with a fireplace and stayed up until 3am sitting on the shag carpet next to the fire, drinking honey whiskey and discussing very important topics (lady gossip).
During our dinner at The Frisky Oyster (I had shaved brussels sprouts with Meyer lemon jam, wanuts & parm and broccoli rabe with garlic and lemon), we were surrounded by an eight person bagpipe band. Loud/amazing.The next day we visited the Orient Point beach, The Lunch Truck (for a delicious grilled cheese) and Shinn Estate Vineyards, where we did a quick tasting and I picked up a bottle of their Sauvignon Blanc.
The best part of this is that you can get to Greenport on the LIRR… I have visions of holing up in a cabin for a cold wintery weekend and ignoring everything but a good book.

Have I mentioned how much I love the beach?