Tag Archives: entertaining

Quiche: An Easy to Make Spring Recipe

Homemade Quiche 1

I thought this homemade spinach ricotta quiche would be a fabulous recipe for today’s blog post, with Easter and Passover being right around the corner. Not only is this recipe something that you can easily bake ahead, but it’s also a beautiful presentation filled with vibrant colors for spring. Prepare it completely and then bake it at your destination, or pop it in the oven just before you’re ready to serve it.

if you don’t have time for making your own crust (which I highly recommend, but I know life happens), a frozen crust works just fine. Just check out the crust directions before you get started. I will say, nothing is better than homemade quiche crust, though. So if you have a chance, give it a try.

The beauty of this recipe is it works great for either a quiche OR a frittata. Simply leave off the crust for a frittata (and for Passover), or add the crust for a quiche. The result is delicious either way!

Spinach Ricotta Quiche
Serves 8

Preheat the oven to 375 degrees F.

Note: If you’re using store-bought crust, skip the directions for Pate Brisee. 

For Pate Brisee:

You will need:
– 2 cups all purpose flour
– 1 stick butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water

To prepare:

Place flour, sugar, butter, and salt into the bowl of a standing mixer fitted with a mixing blade. Mix on medium until small crumbs form, add ice water until the dough pulls together and away from the side of the bowl.

The dough should be a soft consistency.

Place dough in the fridge to rest.

For the Filling:

You will need:
– 6 eggs
– 1 cup fresh ricotta cheese
– 4 cups of fresh spinach
– 1/4 sliced red onion
– 2 tablespoons of olive oil
– 1 teaspoon salt
– 1 cup of cubed speck ham
– 1 cup cubed buffalo mozzerella
– 1 Pate Brisee (recipe below)

To prepare:

Whisk eggs in a large bowl, add ricotta cheese, mozzarella cheese, and salt, set aside.

In a frying pan, add the speck ham and saute for 10 minutes until the ham becomes crispy. Pour off any excess fat and set aside.

In a saute pan, add olive oil and saute spinach and onion until spinach is wilted, about 10 minutes, set aside to cool.

Once the spinach is cooled, in batches squeeze the excess liquid in your hands into the sink. Place into the bowl of eggs and cheeses, add speck, and combine completely. Your filling should be green.

Roll out the Pate Brisee into a disk, and fit into a 9-inch quiche pan, add the filling. You may also blind bake the crust if you wish; it’s definitely an option.

Bake for 45-50 minutes in a 375 degree F oven.

Serve warm or at room temperature.

xx Annette

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Dip into spring with whipped ricotta

whipped ricotta dip

Hey everyone! It’s Nicole, Annette’s web manager and friend. Glad to be here again!

Warmer temperatures have become the norm in Atlanta. While I’m not totally convinced they’re here to stay (we always have a late winter freeze), I have been enjoying a few glasses of rose and lots of outdoor dining.

On the weekends, I try to spruce-up our at-home dinners, especially while dining out is a little more limited. One of my favorite things to nibble on is a hearty dip with veggies. I found this recipe for whipped ricotta dip from the archives.

Annette first learned about it after attending a workshop in Medoc, France a few years ago. When Annette returned stateside, she came up with this rendition, an Americanized, healthy version. I think it sounds absolutely perfect for spring! I also think it sounds fabulous for Easter. Give it a try and let us know what you think.

Whipped Ricotta Dip

You will need:
– 1 cup whole milk ricotta
– 1/4 cup whipping cream
– 2 garlic cloves minced
– 1/2 teaspoon salt
*(1 cup finely chopped walnuts optional)

In a medium bowl, using a whisk whip all the ingredients until well-blended and whipped. Store in the fridge for at least 2 hours and serve with crudite.

It’s the perfect appetizer!

Enjoy xx

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Oysters with Lemon Mignonette

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Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m reviving a recipe from the archives for you today.

This past weekend, my husband and I took a quick road trip to Apalachicola, Florida. Once upon a time, Apalachicola Bay produced 90% of the state’s oysters and 10% of the oysters served across the country. Oyster farming in the area is currently on pause, but we were able to have an abundance of oysters from nearby waters several times throughout the weekend. They were fantastic.

I’ve never tried to shuck oysters on my own, but after this weekend and after digging up this recipe, I think I might have to give it a try. This recipe is from the archives of Atlanta Magazine’s Home.

 

It calls for fresh oysters from your local fish market and includes a fantastic recipe for a lemon mignonette, the tangy, vinegar alternative to cocktail sauce.

Oysters with Prosecco & Preserved Lemon Mignonette
24 oysters, 8 guests (3 per guest)

You will need:

– 2 cups coarse sea salt
– oysters, 2-3 per person*
– 1 tablespoon preserved lemon, finely minced
– 1 tablespoon shallots, finely minced
– 1 tablespoon champagne wine vinegar
– pinch of sugar
– Chervil leaves for garnish, optional
– salt

*Oysters available at your best local fish market; these are from Atlanta’s Star Provisions.

To prepare:

To make the mignonette, remove the pulp from the preserved lemons and rinse well to remove any excess salt. Mince the lemon finely, but leave enough texture for color. Mince the shallot and add to a bowl with the lemon. Add the vinegar, prosecco, sugar, and salt. Whisk until blended and refrigerate for at least 30 minutes before serving, so flavors can integrate.

To serve:

Mound 1/4 cup of sea salt on each salad plate. Carefully open the oysters, checking for any pieces of shell fragments. Arrange the oysters with the bottom shell intact on top of the salt. Top each oyster with the mignonette. Garnish with a small leaf of chervil.

Note* You can easily make your own preserved lemons, but they take time to mature before using. Bella Cucina makes preserved lemons which are available at select southeast Whole Foods stores. You can also substitute preserved lemons with chopped lemon zest if preserved lemons are not available in your area.

xx, Annette

Recipe: Alisa Barry

Photo credit: John McDonald

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5 Reasons to Watch “Stanly Tucci: Searching for Italy”

Final Portrait Photocall In Rome

Hi everyone! It’s Nicole, Annette’s web manager and friend, and I am here to share something shocking:

I hated traveling to Italy.

It’s blasphemy around here, I know. And before you worry about my job security, Annette is fully aware of my feelings, too. In fact, I think it’s one of the reasons she keeps me around: so she can one day try to change my mind. And to be honest, after nearly seven years of working together, she’s finally wearing me down. Well, Annette along with Stanly Tucci.

The first and only time I found myself on the streets of Italy was June of 2009. My best friend and I were teachers at the time, and we made the very responsible decision to use our first tax refund check of our adult lives to purchase a Greek cruise bookended by a few days in Milan, Florence and Venice. School ended, we hopped on a plane for what was going to be the trip of our twenty-something lifetime, and we landed in Milan.

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From the top of the Duomo in Milan, taken by me in 2009!

The streets were bursting with people, the duomo casting a shadow over everyone below. Cars, bicycles and Vespas zoomed left and right. The sun pressed down on us. I was sweaty. I was tired. I was not impressed. This was basically New York City…but in Italy. I cried to my now-husband that I was already ready to come home. It had been 3 hours.

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Me, left, and my BFF Lindsay, right in Florence.

Florence captured my attention only slightly better, thanks to various art museums and markets. Venice…well, I found it to be about as pleasant as Annette does. Other than the Italian food, of which we have plenty in America, I decided Italy was not AT ALL for me.

I confessed this during my interview with Annette in 2014. She vowed to change my mind, and I have to say, it’s working. Before the pandemic, I had, rather hesitantly, started doing my research to visit Annette at La Fortezza. But to be honest, I wasn’t too disappointed when it paused my travel plans.

Last weekend, after watching more than my share of Netflix, Hulu, Amazon Prime, and even Disney+, I decided to give a new CNN show a try: Stanly Tucci’s Searching for Italy, released one episode at a time, old school style. Within one episode, I was happily hooked, and already singing Italy’s praises to Annette, ready to book a ticket. Truly. That’s how good it is. Besides completely converting me, an Italian naysayer to an Italian wanderluster, here are 5 other reasons to watch the show:

Stanly’s voice is soothing. I watch The Barefoot Contessa nearly every weekend right when I get up because I find Ina Garten’s voice such a pleasant sound to wake up to. Stanly Tucci’s voice is no different. It ebbs and flows in such a way that you barely notice that he curses every time he takes a bite of pasta. It must be good.

The Italian pride is palpable. After reading, Italy is My Boyfriend, I think I came to understand the great pride within Italians. But seeing it on screen takes it to an entirely new level. There are restauranteurs who have carried on their family recipes for hundreds of years. There are butchers protecting the name and preparation of prosciutto, so phonies cannot trick the public. There are families who still gather around a table every single Sunday for supper, serving the main course as their ancestors did, no matter how antiquated it might seem.

There is a depth to every region. I think this is what has struck me as the most interesting aspect of the show. We might be familiar with the bright colors and stunning seas of the Amalfi Coast, but what we don’t realize is how poverty-stricken it is. Or how Napoli’s infamous pizza was born out of a pandemic. There’s more to Italy than Milan, Florence, Venice, Rome and Pisa. This show takes us there.

stanley-tucci-searching-for-italy

He’s the Rick Steves of 2021. I have to say the most enjoyable moments of my 2009 trip were when my BFF and I busted out our trusty Rick Steves’ book when exploring. We found the most amazing pizza down the scariest alleyway in Venice, and rested our heads only in Steves’ recommended lodgings. Even though Stanly isn’t a food writer on a budget, he is bringing viewers to some obscure places, and for that, I love the show even more.

We meet Stanly’s wife. Did you know Stanly Tucci is married to Emily Blount’s sister? It’s true! Emily and Stanly met while filming The Devil Wears Prada. He was later invited to Emily’s wedding. There, Emily introduced Stanly to her sister, Felicity. Stanly and Felicity were married two years later. Felicity is the woman behind the camera for all of Stanly’s cocktail posts on Instagram. Now, we see her in front of the camera on the show.

Will you watch? I hope so! Let me know what you think.

xo, Nicole

 

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My Tortellini Recipe

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Ciao everyone! I hope you were able to join Tina Prestia and me on Friday for our IG Live cooking class. We chatted all things pasta and specifically, tortellini. You can watch the class/interview itself here. Below, you’ll find one of my favorite recipes for tortellini. It’s a staple in my house and is not as hard as it seems to make. Give it a try! Enjoy.

xx Annette

Greens and Ricotta Stuffed Tortellini with Walnut Pesto
Serves 4

Pasta: For Tortelli Pasta, use the Basic Pasta recipe. Find it here.

For the filling, you will need:

– 3 cups baby kale
– 2 cups  baby arugula
– 1 cup baby spinach
– 1 1/2 cups ricotta
– 8 tablespoons freshly grated parmesan
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1 eggs

To prepare the filling:

Fill a 4-quart pot 3/4 full with water. Add 1 tablespoon salt. Bring water to a boil. Fill a bowl 3/4 full with ice water. Add the kale, arugula, and spinach to the boiling water blanch them quickly about  30 seconds to 1 minute. Pull the greens from the pot and plunge into the ice water.

Drain the greens in a sieve and then squeeze the liquid out of them by pressing into the sieve over the sink to remove excess liquid. In a food processor place chilled greens, ricotta, parmesan, pepper, one teaspoon salt, and nutmeg. Blend until a smooth, about 30 seconds. Add 1 egg, and blend. Place the mixture into the fridge until ready to fill the Tortellini.

For the walnut pesto, you will need:

– 1 cup shelled walnuts, reserve 2 tablespoons chopped walnuts for garnish
– 1 clove of garlic
– 2 tablespoons freshly grated parmesan, + ¼ cup for topping
– 1/2 cup extra virgin olive oil
– 1/4 teaspoon of salt

To prepare the walnut sauce:

Preheat the oven to 350° degrees F. Put the whole walnuts on a sheet tray, and put on the middle rack in the oven to lightly roast them to golden brown, about 3-5 minutes watch them so they don’t burn. When the walnuts cool, chop the walnuts *set aside 2 tablespoons of chopped walnuts. Combine walnuts and garlic in a food processor, and pulse about 30 seconds. Add  parmesan, olive oil, and salt, and blend for 30 seconds to a minute, until combined, it should be a loose consistency.

To prepare tortellini: 

Use the directions of the pasta recipe, you should have 4 sheets. Using a  2  “ round cutter to cut the pasta cut our rounds.

Place the filling into a pastry bag. Using the pastry bag place a 1 inch dollop of filling into each circle of dough. When all the rounds are filled. With a finger dip into a bowl of water and then brush water around the filling fold in half press gently to seal, then take the 2 points and pull them to connect press together to form the shape of a tortellini.

Cooking tortellini:

Fill a 7 to 8-quart pot 3/4 full with water and add 3 tablespoons salt. Bring to a low boil over high heat, and then reduce to medium-low retaining the gentle boil. Drop tortellini in the water to cook for 4 to 6 minutes. Remove the tortellini using a slotted. Place them in a 4 quart mixing bowl, toss with the Walnut Sauce. Serve immediately.

To serve:

Spoon the Tortelli onto four bowls, top with grated parmesan.

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