Tag: Kosher Dairy

Julia Child’s Poached Salmon with Cucumber Sauce for #SundaySupper and #CookForJulia

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If Julia Child were alive today, the Grande Dame of French cuisine would have been 100 this month. To honor this, Sunday Supper is teaming up with PBS to cook for Julia today. I’ve made a number of her recipes before, but more than anything it has been her words that have inspired me. Her memoir, My Life in France, is witty and humble, a love story between herself and her husband Paul, as well as her discovery of the joy of cooking. Julia Child’s personality always comes through in her cookbooks in a way that is rare and enviable. In her directions for poaching fish she says, “Fish that is resistant and flaky is overdone – too bad!”

Julia Child's Poached Salmon with Cucumber Sauce

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Ricotta Gnocchi and a Cheese Blog Hop

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If you’ve ever been too intimidated to make your own pasta, gnocchi is a great place to start. And if regular potato gnocchi seems like too much work, well ricotta gnocchi is the way to go. This Italian pasta dumpling has three – yes just THREE! – ingredients and doesn’t require the use of a pasta maker. You just mix together ricotta, flour, and an egg and gently knead it until it comes together. After a brief rest in the fridge, you roll the dough into snakes and cut into gnocchi of whatever size you like. Cook in boiling water for 3 to 5 minutes and you’re done.

Homemade ricotta gnocchi ~ KatherineMartinelli.com

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Guest Post: Strawberry Mint Corn Bread from Cafe Terra

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Today I have a wonderful treat for you: A guest post from one of my favorite blogs, Cafe Terra Blog. By day Terra is a food safety auditor who travels around the country checking up on kitchens from high end restaurants to jails. She has an amazing resource on her blog called the Food Safety Corner, where you can ask her any nagging questions you have, like at what temperature butter should be stored. And, of course, there’s also the amazing food on Terra’s blog. Watermelon Lime Sorbet, Gluten Free Ice Cream Sandwiches, Lime Posset with Strawberry Gelee – I swear every one of her recipes is better than the last! Today she’s sharing an inspiring recipe that I can’t wait to try. I’ll let Terra take it from here:

Hi everybody my name is Terra from CafeTerraBlog, a site where there is a recipe for everyone! I enjoy creating new recipes, and sharing old family favorites. If you have not had a chance to stop by my site, please come on over and say hi! When I was trying to decide what to make, I was inspired by a visit to a local farmers market. Who doesn’t like fresh AND local treats, right?

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Tomato, Mozzarella, Basil, and Spinach Frittata and an Egg Blog Hop

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Tomato, mozzarella, and basil comprises one of my all-time favorite flavor combinations. It always makes for a reliable panini, is perfect served on its own as an appetizer, and is fun to play around with (as in here, here, and here). Combine this with the fact that I’ve been obsessed with my new cast iron pan (as evidenced here and here) and it was only a matter of time before this frittata came about. Of course, one of the things I so adore about frittatas, like omelets, is their versatility so really and truly you can put anything you have on hand into this baked egg breakfast. Here I’ve added fresh spinach for nutrition and flavor!

Frittata with Tomatoes, Basil, Spinach and Mozzarella

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Roasted (or Grilled!) Asparagus for #SundaySupper

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With Independence day on Wednesday, this week’s Sunday Supper is appropriately themed “4th of July cookout fun! Could be favorite foods on the grill, salads or desserts.” While my cheese-stuffed burgers would make the perfect entree, I could easily eat an entire platter of roasted asparagus and by just as happy. As I’ve said time and again, roasting is one of my favorite methods for cooking vegetables as it brings out beautiful flavor in them. As usual, I prefer simplicity: just some olive oil, lemon juice, salt, and pepper. Once they’re done, sprinkle on some freshly grated parmesan and you have yourself an incredible side for just about any meal. I usually roast them, but they are beautiful on the grill as well and make an awesome addition to any barbecue.

Roasted Asparagus from KatherineMartinelli.com

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American Rice Salad for World on a Plate + Vintage Cookbook Love

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I adore cookbooks and have a particular affinity for vintage editions. I love the insight that you get into a time and place from its recipes, the similarities and differences between now and then, the foods and ingredients that were in vogue. I recently discovered an absolute treasure trove: the Library of Congress digital collection of American Church, Club and Community Cookbooks from the late 19th and early 20th century. Dozens of cookbooks from organizations around the country are available in full and online for your reading pleasure – you can even download them for free onto your tablet!

Vintage Cookbook Collection and American Rice Salad

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Portobello Mushroom Stacks and a Mushroom Blog Hop

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If you are looking for a simple, vegetarian, weeknight meal that celebrates the bounty of summer, then look no further. These gluten free Portobello Mushroom Stacks (I almost called them Neopolitan Stacks – what do you think?) are a more elegant, slightly deconstructed, veggie-packed take on eggplant parmesan, minus the eggplant. If I remember correctly (it’s all getting a little fuzzy…) the vegetarian option at my wedding was something similar, and I love the idea of just throwing together a bunch of vegetables, tomato sauce, and fresh mozzarella for dinner. While it’s quick enough for a weeknight, I think it’s also pretty enough for entertaining. It’s also filling enough that even meat eaters shouldn’t complain too much.

Portabella Mushroom Stacks ~ KatherineMartinelli.com

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Armenian Cucumber Salad and a Cucumber Blog Hop

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One of my favorite parts about living in Israel is the incredible quality, low price, and seasonality of the produce. That and learning about new ingredients. It’s nearing the end of the time when we see Armenian cucumbers at the shuk, recognizable by their light green color and peach fuzz. I didn’t learn until recently that these sweet cucumbers aren’t cucumbers at all – they’re in the muskmelon family along with cantaloupe and honeydew (although these, I’ve learned, are more closely related to cucumbers than I could have imagined). Their slightly sweet, melon-like flavor should have tipped me off. Also called yard-long cucumbers and snake melons, I’ve heard that you can actually find these tasty fruits at farmers markets in the US.

Armenian Cucumbers
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Guest Post: Zucchini with Ricotta and Mint and a Mint Blog Hop

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I love Fridays, don’t you?! Today is particularly special because not only do I have my weekly blog hop for you, but I am also guest posting over at Everyday Maven! If you don’t know Alyssa of Everyday Maven then you are missing out on some seriously simple, healthy, delicious recipes (yes, she hits the nail on the head with all three!). She’s a total sweetheart, a great blogger friend, and I don’t think I’ve met a recipe of hers that I don’t want to make. Yesterday I shared a recipe for zucchini, ricotta, and mint appetizers presented in two different ways over at her blog.

Zucchini with Mint and Ricotta

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Homemade Focaccia for #BreakingBread

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I’ve wanted to try my hand at homemade focaccia for as long as I’ve been interested in food. I love bread of every shape, flavor, and color, but focaccia is at the top of that list. Yet I’d put off making it, like too many things, for years. And, having finally done it, I’m here to tell you: It’s easy!! I mean that. And this, coming from someone who is only partially recovered from an irrational fear of yeast. Fortunately for me the #BreakingBread Society, started by some of my favorite bloggers – Shulie of Food Wanderings, Lora of Cake Duchess, and Marnely of Cooking with Books – was just the catalyst I needed.

Focaccia

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