Dinner in the Rose Garden

Once a year for 2 weeks only, we have these unbelievable bright pink roses that grow up the sides of our house, up the front, in the back and up around the roof! They really are a sight to see.



The variety is called Zephirine Drouhin. They are an antique, thornless, climbing rose from 1868. The aroma is intoxicating and they really are show stoppers. They are the pride and joy in our spring garden.



The only bad thing about them is there is only a 2 week window in which they bloom. They are a once a season bloom only. I have to wait till next Memorial Day for them to open again. We appreciate the time we have with them.



Every year we invite friends to eat in the backyard with the roses. It feels like you are in an English garden. The knockwurst really didn't match the beauty of the flowers, but so what, they were mighty tasty!

Rose Garden Dinner Menu

~ Manchego wrapped with Boquerones (white marinated anchovies)

~ Asparagus and Speck with a Mustard Cream Sauce

~ Ravioli Salad w/ Spring Peas, Asparagus & Haricot Vert w/a Pesto Vinaigrette

~ Grilled Chicken Kabobs w/ Cherry Tomatoes & Skewered Vegetables

~ Knockwurst on Buns!

Broccoli Slaw

Last week I made this delicious broccoli slaw.

I went to post it and just as I was clicking the PUBLISH button, I saw that Debra from Smitten Kitchen ALSO had just posted a broccoli slaw! What are the chances of that?

It's not like we both made a linguine with clam sauce, it was a BROCCOLI SLAW. Not the most common thing, and it was minutes apart from each other's posting.

I often do that. I click on one of the blogs that I read, and I see something I just made! (Pam & Lisa!), so I wait a few days to post it, so the recipe is fresh in people's minds.

I decided to wait to post this recipe, because I didn't want anyone to think she copied me!
(yeah, right!).

It was very good, and now that it is closer to summer, it is a refreshing & different way to serve cole slaw.

......And my recipe is totally different from Debra's recipe!



Broccoli Cole Slaw:

1 package of broccoli slaw mix from Trader Joes (a mixture of shredded carrots & broccoli)
1/4 cup of red or black seedless grapes, sliced
1/4 cup of toasted walnuts
1/3 cup chopped fresh cilantro or dill

1/4 cup of Hellman's mayo
1/4 cup or more of cider vinegar
1 tbsp sugar

Whisk the dressing ingredients together in a bowl and adjust flavors to your liking.
You may like a creamier texture, or maybe more vinegary.

Pour your dressing over the first 4 ingredients and mix together.
This tastes even better after being in the fridge 24 hours!

Ciao Chow Chicken w/ Figs

From the title of this post, you may think this is an Italian dish (Ciao), or a Chinese dish (Chow), however, it is neither!

I love Chicken Marbella from the Silver Palate's first cookbook. It is definitely their most popular recipe from that book. I make it once a year for the Jewish holidays, because it has prunes and olives, savory and sweet, and it's such a crowd pleaser.

I wonder how it is really prepared in Marbella, Spain?

Recently, Linda from Ciao Chow Linda (hence the name of the post Ciao Chow Chicken) made a healthier version of this recipe, and I must say, EASIER ........and if I loved Linda before, I love her even more now, because she substituted FIGS for the prunes. (I love prunes too....but figs and I have this special relationship).

She used boneless chicken breasts and did an easy marinade in a ziploc bag.
I like ziploc bags. Put everything in the bag in the a.m. and finish up when you get home from work.

The only thing I did differently, was I poured the wine and chicken stock in with the marinade to make it saucier. The results were heavenly.
Like a lowfat tagine. I served this over couscous.

Try it, you'll like it!

Linda's Chicken with Figs & Olives:

4 boneless chicken breasts
10 dried figs, cut in half
10 kalamata olives, cut in half
4 cloves of garlic, minced
3 tbsp light brown sugar
2 tbsp balsamic vinegar
1/4 cup chicken stock
1/4 cup of white wine
handful of chopped cilantro
dried basil (I used a handful of fresh basil)
salt and pepper





Mix up sauce and pour over chicken breasts in a ziploc bag. Marinate at least 4 hours and preferably overnight.



Lay out chicken breasts and marinade in a casserole dish and bake at 350F for about 30 minutes.



I served this over couscous garnished with fresh cilantro!

An easy, delicious weeknight dinner!

Greek Orzo Salad w/ Shrimp

How easy and delicious is this? Very.

This dish is such a crowd pleaser. Great for a summer BBQ, and you can make this the day before.
Just take out of the fridge about an hour before serving and adjust seasonings.



Greek Orzo Salad w/ Shrimp:

1 box of orzo (cooked per package directions)

1 lb. cooked shrimp (I like to grill mine)
1/2 red onion, sliced or diced
handful of green onions, chopped
handful of kalamata pitted olives, chopped
1 cup of cherry tomatoes, quartered
handful of fresh dill, chopped
handful of fresh parsley, chopped
1 hot house cucumber, sliced
7 oz. container of chopped feta cheese

Dressing:

juice of 2 lemons
1/4 cup of red wine vinegar
1/2 cup of good olive oil
kosher salt and pepper

Once you cook and drain your orzo (about 8 minutes), mix while still warm with some of the dressing.



Toss with the rest of the ingredients and add your feta cheese in last.
This makes delicious leftovers!

Tortellini Skewers

I bookmarked this great summer appetizer last year from my friend Marie at Proud Italian Cook. I am always looking for simple appetizer recipes for parties and this fit the bill.

They looked pretty, tasted yummy and even the kids seemed to like these simple party picks.

Marie's Tortellini Skewers:

I used 6" bamboo wooden skewers and threaded them with cooked tortellini, artichoke hearts, roasted tomato pieces, bonconcini (mozzarella balls), a basil leaf and a kalamata olive.

Marie uses sundried tomatoes and did not use olives.
How about roasted peppers? You can use any combination. You can make these ahead and they keep for a while at room temperature.

For more flavor, I drizzled some Italian dressing over the skewers before serving.

The next day, I dismantled the leftover skewers in a bowl and had an instant delicious pasta salad!

Pom Wonderful Cocktail

My friend Deborah and her husband Noel are my guest bloggers today.

Surgeons by day, chefs & mixologists by night.



POM was nice enough to send me some of their delicious POM juice to try out and who better, but the doctahs, to tell us how good pomegranates are for you.

They are filled with antioxidants, rich in vitamins, good for prostate health & E.D. ("those men drinking 8oz. of 100% Pomegranate Juice daily for four weeks were 50% more likely to experience improved erections"!!!!!).



Deborah made these fantastic cocktails with POM Wonderful juice infused with fresh rosemary and Noel cooked up a delicious Tyler Florence recipe of Baked Rigatoni with Sausage & Eggplant.



Doctor's POM Wonderful Cocktail:

1 part POM Wonderful 100% juice
2 parts vodka of your choice
a splash of Rose's Lime Juice
fresh rosemary sprigs for each glass
fresh lime slices for garnish

Pour all ingredients in a cocktail shaker and shake.
I can't tell you the exact amounts she used because she made these for a crowd.
Make them as strong or as weak as you like. (I guess it depends on how bad your E.D. is........).



Happy Memorial Day!
Enjoy and always drink responsibly! (I sound like a t.v. ad).

Random Bites & a Foodbuzz Event

I baked these terrific chocolate chip cupcakes in colorful floral liners.



I have been reading that many bloggers are tired of people posting cupcakes on their sites.
How can you be tired of a little individual package of cake?
Ok then, let's just call them muffins.
Killjoys, I say.

I made fiddleheads for the first time ever this month.
Fiddleheads can be found on my neighbor's lawn and at farmer's markets April-May. They are from the Ostrich fern.



I boiled them for 10 minutes, then sauteed them in butter with a pinch of salt. To me, they were much like asparagus. I like my spears better.



Foodbuzz had an anniversary party last week at David Burke Townhouse in New York City.
The party was for featured food editors and a celebration of their one millionth milestone post!

Not only did we get to meet the chef, David Burke, but we got to sample delicious food and meet NY area food bloggers, such as Tom from T.W. Barritt/Culinary Types, Adam from Amateur Gourmet, & Christo from Chez What. It was a great event. Thank you foodbuzz for always feeding us well!





(pictured left to right are, Giff from The Constable's Larder, Ashley from Culinary Wannabe, Me, Marc from No Recipes and Claire from Colloquial Cookin').

(photo courtesty of Food Network Musings)

Enjoy your Memorial Day weekend....I will be back on Tuesday with some great recipes!

Impromptu Antipasto

I don't always cook 3 meals a day (though I know you think I do).

Usually on Friday nights in the warm weather, we like to have a light dinner of antipasto and snacks out on the patio with some wine. Friends usually stop in on their way to other places, or sometimes they never leave.........see last summer's antipasto party post.

I like to make my antipasto platters from whatever I have in the house, a sort of clean out the fridge at the end of the week meal. They always consist of meats and cheeses with olives, and maybe some chickpeas from a can thrown together with a vinaigrette and some leftover vegetables.
The only purchased item is a fresh loaf of bread or baguette.

This weekend's antipasto consisted of the last of the hard salami, some jarred artichokes with my leftover sundried tomato dressing drizzled on top, a wedge of Roccolo cheese & some amazing herbed light pink prosciutto from Emiglia Romagna that I had used in a chicken recipe during the week.



I had some good Italian olives, some almonds and dried dates thrown in a bowl.
I decorated the bowl with some beautiful chive flowers from our garden, and we were ready to go! Stop by and enjoy!

Tart Addiction

Have you noticed that I make a lot of tarts?
Do you think I might have a problem?

I love things that are tart, but also sweet.

I have never been tarty, I am pretty punctual (oh, I meant to say tardy).

I never liked the word "tart" when referring to a "lady of the night", (I guess that's what the Brits call them).



So why this fascination with TARTS?
I have tried to figure it out, have spoken with professionals about it, they say I must have an emptiness, therefore I like to fill things.........

Who cares? Let's get on with today's tart recipe.



Rustic Tart with Eggplant & Roasted Peppers:

4 small Italian eggplants, sliced into thin coins
2 red peppers, roasted
pesto (optional)

1 cup of ricotta cheese
1 egg
1/4 cup grated parmesan cheese
1/4 cup fresh chopped parsley
salt & pepper

1 sheet of frozen puff pastry, defrosted

Preheat your oven to 400F degrees.

Lay your eggplant slices on a baking sheet and brush both sides with oil.
Sprinkle with kosher salt and pepper.

Slice your peppers into quarters and lay on another baking sheet skin side up.



Bake eggplant in the same oven with your peppers.
Roast the eggplant about 15 minutes, keep an eye on them so they don't burn. The peppers should be done in about 25 minutes. When your peppers are cool enough to handle, you can peel them.

While the vegetables are roasting, make your ricotta filling. In a bowl, mix the ricotta with an egg, parmesan, herbs, salt and pepper and keep cool until ready to fill your tart.

Roll out your puff pastry to fit in a tart pan with a removable bottom.
I used a square tart pan, since I have so many choices, but you can use any shape you like.
It's ok if the puff pastry is hanging over the sides of the pan, you will be covering the vegetables with the leftover pastry crust.

Now you are ready to assemble your rustic tart.
Spread your ricotta mixture on top of the pastry crust and then layer your eggplant slices and roasted red pepper slices tightly together. I dab a little pesto for flavor and decoration here and there. Bake at 400 degrees for about 30 minutes.



Enjoy!



Lots of tart pans to choose from..............do you think I have a problem?