Sunday Supper Recipe:: Buckwheat Crepes

CrepeMushroom

A few years ago, I had the distinct pleasure of working with Sinskey wines and belonging to their wine club. Each month I received wine along with a recipe for a unique meal. One of my favorites was Golden Wild Rice Buckwheat Crepes with Mushrooms and Taleggio Cheese. It’s the perfect Sunday supper recipe, especially this time of year.

Golden Wild Rice Buckwheat Crepes with Mushrooms & Taleggio Cheese
Serves: 10 to 12

You will need:
1 recipe crepes
– 1 recipe mushrooms
– 1 recipe bechamel
– 12 ounces Italian Taleggio or Fontina, pulled apart or cut into small pieces
– 1 cup finely grated Parmesan cheese
– 1 cup finely chopped cooked Swiss chard or Spinach
– Kosher salt
– Freshly ground black pepper

To prepare:

Preheat the oven to 375 degrees F.

Toss the pieces of Teleggio with ½ cup of Parmesan in a large bowl. Add the mushrooms and greens and toss well to combine. Add 1 cup of béchamel and mix well. Season to taste with salt and pepper.

Lightly oil a 15” x 10” baking dish with olive oil. Spread 1 cup of béchamel evenly in the bottom of the dish. Sprinkle with ¼ cup of Parmesan.

Lay the crepes flat and place about ⅓ cup of the filling in bottom third of the crepe and roll the crepe up. Place the crepes side by side in the prepared baking dish then repeat until all of the crepes are filled.

Pour the remaining béchamel evenly over the top of the filled crepes. Sprinkle the remaining ¼ cup of Parmesan over the top.

Place the crepes in the preheated oven and bake until bubbly and golden, about 45 to 50 minutes. Cool for 10 minutes before serving.

Crepe

Buckwheat Wild Rice Crepe Batter
Yield: 16 crepes

You will need:
– 1½ cups all-purpose flour
– ¼ cup buckwheat flour
– 2 teaspoons kosher salt
– 3 cups water, divided
– 6 large eggs
– Extra virgin olive oil
– 2 cups wild rice

To prepare:

Mix flour, buckwheat and salt. Mix eggs, 2½ cups water and ¼ cup olive oil and slowly beat into flour mixture. Beat until smooth.

Add the wild rice. Let rest for 20 minutes covered at room temperature. Batter to should be thin enough to easily coat the bottom of a pan when swirled. Add more water to thin if necessary.

Heat a 10” nonstick pan over medium high heat. When the pan is hot brush lightly with olive oil.

Use a scant 4 ounce ladle or ½ cup measure to pour batter into pan and roll around to thinly cover bottom. Stir the batter well before scooping to make sure you get wild rice in the scoop.

Cook on one side over medium heat until batter is set and edges start to brown. Flip over and cook for a few seconds on the other side.

Use a spatula to remove the crepe to a plate or simply flip the pan over and let the crepe land on the plate. Smooth the crepe so it flat for stacking. If you will be freezing the crepes separate each crepe with squares of parchment paper. Let cool.

Note: Crepes can be stored at room temperature overnight, tightly wrapped after cooling or frozen up to 2 months tightly sealed.

Sauteed Mushrooms
Yields: 4 cups

These delicious and fragrant mushrooms can be used to stuff omelets, top pizzas, or accompany a nice grilled steak.

You will need:
3 tablespoons extra virgin olive oil
– 2 pounds thinly sliced crimini mushrooms
– Kosher salt
– Freshly ground black pepper
– 2 teaspoons thyme
– 1 teaspoon minced garlic
– 3 tablespoons minced shallots

To prepare:

Heat a large sauté pan over high heat. When the pan is hot add the olive oil and then the mushrooms.

Cook for 10 to 12 minutes stirring occasionally until the mushrooms are golden and the pan juices are almost dry. Season to taste with salt and pepper.

Reduce the heat to medium, fold in the thyme, garlic and shallots and cook 1 to 2 minutes more. Turn out onto a sheet pan to cool before using.

CrepeMushroom_3

Béchamel Sauce
Yield: 4 cups

You will need:

– 4 tablespoons unsalted butter
– 4 tablespoons all-purpose flour
– 5 cups whole milk
– 1/2 cup finely diced yellow onion
– 1 small bay leaf, dried or fresh
– 1 teaspoon kosher salt
– Freshly ground black pepper

To prepare:

Melt the butter in a medium sauce pan. Stir in the flour with a wooden spoon until the butter and the flour are thoroughly combined. Continue to cook the mixture over medium heat for 2 minutes, stirring constantly. Remove the pan from the heat.

Whisk in the milk 1 cup at a time. Whisk until the paste is smooth than add another cup of milk and repeat the process until the milk is finished. The milk and flour should be smooth and slightly thickened.

Place the pan back over medium heat and add the onion and the bay leaf. Bring the sauce to a boil while whisking constantly. Reduce the heat to low and cook for 15 minutes stirring every 5 minutes with a wooden spoon. The sauce will form a crust on the bottom so try not to disturb it with the wooden spoon or you will have brown flecks in your sauce. To avoid this, you can transfer the sauce to a double boiler and continue to cook it for 20 minutes without having to stir.

Strain the sauce into a large bowl and season with salt and pepper. Cool for later use and store well-wrapped in the refrigerator.

Recipe via Maria Sinskey

Photos by Robert Sinskey

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Big Game Recipe:: Sausage and Peppers

The Big Game is this weekend, and this recipe is perfect for those of you planning to watch. When hosting a party for the Big Game, easy recipes fit for a crowd is key. Keep it masculine, sporty, simple, and in season with my Sausage and Peppers recipe. It’s perfect for a crowd because you essentially toss everything together, pop it in the oven, and serve it right from the baking dish. No fuss required!

Here’s the recipe which is from Picture Perfect Parties, my cookbook. Give it a try and let me know what you think. May the best team win!

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Sausage and Peppers for a Crowd
Serves 8
You will need:

– 6 Italian sausage
– 2 red peppers sliced
– 2 hot banana peppers sliced
– 1 jalapeno pepper minced
– 2 green peppers sliced
– 2 cups canned crushed tomatoes
– 4 cloves of garlic minced
– ¼ cup olive oil
– 1 teaspoon salt

To prepare:

Preheat the oven to 350 degrees F.

Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

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Limoncello Party Punch, a Festive Sangria

This Limoncello Sangria is zippy, festive, and most of all, fun. Prepare the punch ahead of time, pour it in a gorgeous pitcher and set it in the bar.

The holiday season typically means loads of soirees, parties, and swaps, and I for one, love it. There are so many festive gatherings to attend and of course, to host.

One of the best things you can do as a hostess is prepare a signature cocktail. It gets everyone talking. Plus, it’s a stress free way to host, especially if you serve a punch like this one. This Limoncello Sangria is zippy, festive, and most of all, fun. Prepare the punch ahead of time, pour it in a gorgeous pitcher and set it in a designated bar area complete with coupes and fun holiday napkins.

This cocktail, along with many others, is available in my book, Picture Perfect Parties Rizzoli NY. Grab a copy here or add it to your Christmas wish list! While you’re there, don’t forget to pre-order my next book, Cocktail Italiano. It would make the perfect gift for any cocktail connoisseurs. Cin cin!

Limoncello Party Punch (aka. Festive Sangria)
Serves 8

You will need:

– 2 cups of Limoncello
– 1 pint of sliced strawberries hulled and sliced
– 1 small blood orange thinly sliced and quartered
– 1 cup seedless white grapes, halved
– 8 cups Sauvignon Blanc
– 3.5 cups club soda

To prepare:

In a pitcher, macerate the fruit in the limoncello overnight in the refrigerator.

Pour the wine and club soda into the fruit-filled pitcher and serve in champagne coupes.

Happy holidays, and cheers to a happy & healthy 2018!

Photo Credit: Deborah Whitlaw Llewellyn

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Strawberry Crostata with Balsamic Roasted Strawberries and savory Mascarpone Ice cream

Corstata One of the things I love about Italian desserts is that they are not too sweet. In fact, Italians often have cake or sweet breads and crostata for breakfast.

This recipe for strawberry crostata is a variation of a recipe in my upcoming book, Cocktail Italiano. The recipe in the book is savory mascarpone ice cream with balsamic roasted grapes. It is a savory version of ice cream, and it works great with a sweet fruit topping for dessert or for aperitivo.

I had leftover strawberries from the book photo-shoot and thought roasting them with balsamic vinegar would be terrific. I decided that the mascarpone ice cream would be the perfect complement, and I baked a crostata with some homemade strawberry jam I found in the pantry.

Here’s the recipe; its a great dessert even without the addition of the Strawberry Crostata.

Strawberry Crostata
Serves 8

You will need:
– 1 1/2 cups pastry flour
– 1/4 cup sugar
– 1 1/2 cups cold butter cut into slices
– 1 egg plus 1 egg yolk
– 1/2 teaspoon salt
– 1 cup strawberry jam

To prepare: 

Preheat oven to 400 degrees F

In the bowl of a standing mixer, place flour and butter combine on low speed until crumbs form.

Add sugar, salt, and eggs. When combined about 3 minutes, place in plastic wrap and into the refrigerator for 1 hour.

Cut the dough in 1/2, roll 1/2 the dough out on a floured surface into a round disk. Place disk into the bottom of a fluted 11″ tart pan.  Roll the other half and with a pinked pie cutter cut 1″ strips.

Spread the strawberry jam on top of the crust, then lay the 1 ” strips in a lattice pattern on top of the jam.

Place in the oven for 30 minutes. Until golden brown. Cool and serve at room temperature.

Balsamic Roasted Strawberries

Balsamic Roasted Strawberries
Serves 8

You will need:
– 4 cups cleaned strawberries
– 1/4 cup balsamic vinegar
– 1/4 cup sugar

To prepare:

Preheat oven to 400 degrees F

In a bowl toss strawberries, vinegar and sugar. On a parchment lined lipped cookie sheet, place balsamic soaked strawberries. Roast for 30 minutes, then place in a bowl and allow to cool to room temperature. This can be served warm over the ice cream.

Mascarpone Ice Cream

Savory Mascarpone Ice Cream
Serves 8

You will need:
– 2 cups whole milk
– 1 tsp. unflavored powdered gelatin
– 2 cups mascarpone
– Finely grated zest of 1 orange
– ½ teaspoon salt

*note if you wish to make this a sweet ice cream add 1/4 cup of sugar to the milk

To prepare:

In a small saucepan, whisk the milk and gelatin and let stand for 5 minutes. Warm the milk over medium heat, whisking until gelatin dissolves. Remove the pan from the heat and whisk in the mascarpone and orange zest until smooth. Pour the ice cream base into a bowl and let cool to room temperature. Pour the base into an ice cream maker and process according to the manufacturer’s instructions. Scrape the ice cream into a container and freeze.

Serve a slice of the crostata with a scoop of ice cream and warmed strawberries.

Enjoy xx

Top photo credit : Bill Addison

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Book two is full speed ahead….Join me for Aperitivo on the Italian Riviera

My next book, Cocktail Italiano, will literally be a guide book to my favorite pastime in Italy, "Aperitivo," here's the first glimpse!

As most of you know I have 2 big projects going on at the same time: our Italian house renovation and my second book, Cocktail Italiano, a book about Aperitivo, the cocktail culture of the Italian Riviera.

My next book will literally be a guide book to my favorite pastime in Italy, “Aperitivo”. The book will be a perfect Apero primer to toss into your suitcase and accompany you on your cocktail infused travels along the coastline of Italy. The book will be chock-full of beautiful destinations along the Ligurian coastline. Cocktail Italiano includes all my favorite little bars, seaside joints, and swanky hotels to pass the night away sipping spirits and partaking in scrumptious nibbles. The book will also be filled with the most popular Italian cocktails and nibbles recipes for you to enjoy Aperitivo in your own home Italian style. It’s the ultimate insiders’ guide to some of the authentic Italian Aperitivo destinations.

A little about the title “Cocktail Italiano”: it is a riff on my all time favorite Italian song “Mambo Italiano.”  I am super jazzed to share my book with you as it captures the Italian Riviera Lifestyle and showcases the cocktail culture of my favorite Italian region, Liguria, where we have lived for the past 13 years every summer.

You will be transported to this gorgeous vital region of Italy. I have spent the last 2 years photographing the book myself with a little help for my friends. It’s been a passion project and tons of fun. So look for little snippets on my instagram feed, along with the release next Spring 2018.

Let the cocktails begin, cin cin xx

 

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