Chocolate-Covered Hazelnut Macaroons
Slightly adapted from Martha Stewart Yields about 8 cookies
INGREDIENTS 1/4 cup brown sugar, packed
2 large egg whites 1 cup unsweetened shredded coconut 1/4 cup hazelnuts, toasted, skinned and finely chopped 1/2 teaspoon pure vanilla extract Pinch of sea salt 1/4 cup bittersweet chocolate chips
METHOD Fill a sauce pot with water and heat to boil. Once boiling, lower the heat to just simmering. Fill a large metal (or heat-resistant) mixing bowl with the chocolate chips and place over the hot water bath. Allow to melt, stirring with a spatula every few minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the sugar and egg white. Stir in the remaining ingredients. Form the dough into eight, 2 tablespoon mounds and drop each onto the sheet pan about 2-inches apart.
Bake the macaroons until golden brown on the edges, about 15 minutes. Allow to sit for about 5 minutes then transfer to wire racks to cool. Using a spoon, drizzle the melted chocolate over the cooled macaroons. Serve.
Macaroons will keep in a sealed container for up to one week.
In the Big Night dinner, the meal starts off with the zuppa (soup), although the film didn’t specify what type of soup was served, I opted for lighter fare. A light, clean-tasting soup felt like the best way to begin a four-course meal.
This stracciatella (Italian for “to tear”, or “to shred”, the term is used to describe other foods, including stracciatella ice cream with its shreds of chocolate.) is so easy to make and requires only 5 ingredients–so convenient when you’re preparing a four-course meal for four people all by yourself! But remember: don’t stir the mixture in too much–the clumps cooking in the hot stock will create lovely little semolina dumplings once set.
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Stracciatella (Italian Egg Drop Soup)
Serves 2-4
Recipe adapted from Simply Recipes
INGREDIENTS
4 cups low-sodium chicken stock
2 cups spinach leaves, stems removed and chiffonade cut (kale, chard and arugula also work well)
1 Tablespoon semolina flour
3 Tablespoons finely grated Pecorino Romano cheese (use a Microplane if you have one)
1 large egg
Kosher salt and freshly ground black pepper, to taste
METHOD
Heat the chicken stock in a stock pot and bring to a boil.
While your stock is heating up, in a medium-sized bowl whisk together the egg, Pecorino Romano and semolina flour.
Stir in the chiffonade-cut greens into the boiling stock. Lower the heat to a simmer. Slowly pour in the cheese/egg/flour mixture into the stock. Do not stir the mixture, allow it to sit in the simmering stock for about 2 minutes.
Once the batter looks set (it will cook rather quickly) give the mixture a gently stir to incorporate all of the ingredients. The clumps of batter have now turned into mini dumplings. Season to taste with salt and pepper. Serve!
“This is so fucking good, I should kill you!” screams rival restauranteur, Pascal (Ian Holm), as he takes his first bite of the grand, drum-shaped Timpano.
In what is truly a labor of love, the Timpano is a very special Italian dish–best explained by Primo to have, “a special crust, that is shaped like a drum, and inside…all of the most important things…in the world.”
There are several components to the dish. First, the pasta crust. Then the meatballs. Then the marinara sauce, and everything else in between. Unfortunately, because of time restraints, I wasn’t able to make the pasta by hand, so I decided to cheat a little bit (just one cheat!) and topped the Timpano with lasagna sheets. The result is not as good as its original, but boy, the inside of the pasta pie well then makes up for it!
If you’re ready to wow your guests (and impress yourself, for that matter!) roll up your sleeves, and prepare to make this very special, timely dish.
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Italian-Style Meatballs Yields 14-18 meatballs, depending on size
Recipe via A Streetcar Named Devour
INGREDIENTS
1 pound ground beef
1/2 pound ground pork
1 small onion, finely minced
1 shallot, finely minced
3 cloves garlic, finely minced
1 egg
1/4 cup Parmesan, grated
1/2 cup Italian parsley, finely chopped
1/4 cup basil, finely chopped
1/2 cup breadcrumbs
1 Tablespoon salt
2 teaspoons crushed red pepper flake
olive oil
METHOD In a medium-sized skillet, heat the oil till hazy. Add in the onion and shallot, saute till translucent. Add in the garlic, stirring for one minute. Remove from the pan and allow to cool.
In a medium-sized bowl, mix the ground beef and pork, egg and cheese. Once the onion mixture is fully cooled down, add it into the mixture. Finish with the rest of the ingredients, mixing till just incorporated.
Roll the meatball mixture into 2 1/2 Tablespoonfuls-sized balls. Set aside.
Heat the same skillet over medium-high heat, adding just enough oil to reach about 1 1/2 inches of the skillet.
Load the skillet with the meatballs, making sure not to overcrowd the pan. Cook all sides of the meatballs for 3 minutes per side. Remove from the pan and place onto a baking sheet.
Once all of the meatballs have been cooked, place into a 350-degree oven and cook for an additional 10-15 minutes, or until the center of the meatballs are cooked through.
(This can be done a day ahead.)
Italian-Style Marinara Sauce Yields 3 1/2 quarts
Recipe via A Streetcar Named Devour
INGREDIENTS 24 ounces of canned whole tomatoes
3 Tablespoons dried oregano leaves
1/2 cup basil, torn
1/4 cup extra virgin olive oil
2 Tablespoons Kosher salt
METHOD Place all ingredients into a food processor or blender. Puree till all ingredients are completely blended together. Set aside.
(This can be done a day ahead.)
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Timpano (Baked Pasta Pie) Serves 4-6 people
Recipe slightly adapted from LA Mag
INGREDIENTS
FOR THE ASSEMBLY 1 1/2 cups Genoa salami pieces
1 1/2 cup sharp provolone cheese chunks
6 hard-cooked eggs, shelled and quartered lengthwise, each quarter cut in half
2 cups small meatballs* (Recipe above)
3 1/2 cups marinara sauce* (Recipe above)
1/2 pounds ziti, cooked al dente (about half the time recommended on the package) and drained, tossed in olive oil
1 tablespoons olive oil
1/2 cup finely grated pecorino Romano
3 eggs, beaten
8-10 sheets of lasagna, cooked al dente, drained, tossed in olive oil
METHOD Preheat your oven to 350 degrees. Make sure salami, provolone, hard-cooked eggs, meatballs and marinara sauce are out at room temperature. Toss the ziti with 2 cups of the marinara sauce. Place 4 cups of ziti onto the bottom of the pan. Add a layer of a 1/2 cup salami, 1/2 cup provolone, 1 1/2 eggs, 1/2 cup meatballs and 1/4 cup Pecorino Romano cheese after that. Pour another 1/2 cup of sauce over the ingredients, repeat this step, adding layers of ingredients until the filling comes to about 1 inch of the top of your timpano pan. The last of the marinara sauce should be the top layer. Then pour eggs over the filling. Fold the lasagna sheet layers over the filling to seal it completely.
Cover with aluminum foil and bake until lightly browned, about 1 hour. Remove the foil and continue to bake the timpano till it’s cooked through and is golden brown (and reaches an internal temperature of 120 degrees), an additional 30-45 minutes. Once done, remove from oven and allow the timpano to rest for another 30 minutes to allow it to cool and contract before attempting to remove it from the pan. Failing to do so, will result in a broken pasta pie. Once it’s fully cooled down, the baked timpano should not adhere to the pan.
Place a baking sheet or a large, thin cutting board that covers the entire diameter on the pan on top of the timpano. Grasp the baking sheet or cutting board and the rim of the pan firmly and invert the timpano. Remove the pan and allow timpano to cool for 10 minutes. Using a long, sharp knife, gently slice the timpano like slicing a pie into individual portions. Serve!
I was never a Girl Scout. In lieu of those activities, my mom encouraged me take ballet and tap dance classes, piano lessons and vocal coaching. I was a bit of a singer/dancer as a child, taking any chance I could to steal the limelight to sing in front of an audience (large or small). I loved singing and dancing so much that I didn’t miss or even notice the other activities I could’ve been doing with other kids my age. It wasn’t until I was about 12 years old when I first saw Troop Beverly Hills, a movie about a group of Wilderness Girls from the 90210, led by the fierce (and amazingly dressed) Shelley Long.
Troop Beverly Hills is one of my favorite movies, and after re-watching it in my 20s I immediately recognized one of my favorite artists, a young Jenny Lewis. In fact, the movie is flooded with young stars you may recognize.
Looking back, I kind of wish I would’ve been a Wilderness Girl, just so that I could sing the “Cookie Time” song.
So right now (with all of my social media channels flooded with posts of Girl Scout cookies) I’m craving Thin Mints so very much. But no such luck on finding any Girl Scout cookie sales booths. Being the proactive and slightly impatient person that I am, I decided to create my own. The resulting recipe is vegan-optional (if you choose to use margarine instead of butter) and has a very subtle coconut flavor. ‘Cause mint and coconut go together like khaki and green, right? I’m calling ’em “Thick Mints” for obvious reasons.
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Homemade Thick Mints
Recipe slightly adapted from BakingBites.com
Yields about 2 1/2 dozen
INGREDIENTS
For the cookies:
8 ounces butter (or margarine)
1 cup unsweetened cocoa powder
1 cup rice flour (I used Mochiko)
1 1/2 teaspoons pure vanilla extract
1 tablespoon peppermint extract
1/3 cup unsweetened coconut milk
1 teaspoon salt
1 ½ cups all purpose flour
For the dipping chocolate:
1 cup semi-sweet chocolate chips
1 tablespoon peppermint extract
1/8 cup canola oil
METHOD
Preheat your oven to 350 degrees. Cream the butter (or margarine) and sugar till fully incorporated. Stir in the salt, extracts, coconut milk and cocoa powder. Mix until the cocoa powder is integrated and the batter looks like chocolate frosting. Add the flours and mix till just combined, making sure to not over-mix.
Form the dough into a cylinder-like roll (think rolling pin-sized). Wrap the dough completely in Saran or other plastic wrap tightly. Place the dough into the freezer for at least 3 hours or overnight.
After properly resting, remove dough from the freezer and carefully discard plastic wrap. Using a sharp serrated knife cut dough into 1/2-inch discs, slowly cutting so as to not break the dough.
Place the cookies on a baking sheet and bake for 11-13 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack, about 5 minutes.
While the cookies bake, make the peppermint coating. Heat a sauce pot of water till boiling. Place the baking chocolate into a heat-resistant bowl over the boiling water, making sure not to get water into the chocolate.
(Cook’s Note: I have read recipes online instructing to place chocolate into a microwave. Please, I repeat, please don’t do that. Heating chocolate in the microwave will oftentimes scorch it. Chocolate is a temperamental food that needs to be treated carefully. On that note, please don’t ever heat chocolate over a direct flame. Melting chocolate over a double-boiler creates a more controllable heat source.)
Once the chocolate has melted, stir in the peppermint extract. Then slowly add in the oil to thin it out.
Slowly drop the cookies into the melted chocolate. Turn to coat the cookies entirely, then lift the cookie out of the chocolate with a rubber spatula.
Place the dipped cookies onto a parchment- or Silpat-lined baking sheet. Place the cookies in the freezer to set for at least an hour, preferably overnight if you’re patient!
Now it’s “cookie time, it’s cookie time, it’s cookie time!”
(Editor’s Note: All movie screenshots are property of Weintraub Entertainment Group)
INGREDIENTS 1 1/2 cups milk
8 ounces dark chocolate chips
1 teaspoon sugar
sprinkle of salt, to taste
1 tablespoon Peppermint Schnapps
1/2 cup whipping cream
METHOD Using a stand mixer, whisk on medium-high the whipping cream till hard peaks, about 8-10 minutes.
In a small deep sauce pan, heat the milk. Stir often to avoid scorching. Add in the chocolate chips, sugar and salt. Heat till chocolate is melted. Turn off the heat. Transfer the hot chocolate into a large mug. Stir in the peppermint schnapps. Finish with 2 big dollops of whipped cream.
INGREDIENTS For the pasta 10 ounces fresh fettuccine pasta
For the roux 3 tablespoons unsalted butter
1 tablespoon flour
For the Alfredo sauce 1 tablespoon extra virgin olive oil
4 garlic cloves, minced
roux
2-3 cups milk
1/2 pound grana padano, (6 ounces grated and 2 ounces shaved for garnish)
salt, to taste
red pepper flakes, to taste
1/2 pound chicken breast, cut into medium-sized chunks
For the fines herbes 1/2 teaspoon tarragon, finely chopped
1/4 teaspoon parsley leaves, finely chopped
1/4 teaspoon chives, finely chopped
METHOD In a deep sauce pan, fill with water and heat till boiling. While waiting for the water to boil, in a sauté pan, melt the butter on medium then add the flour. When it starts to bubble, using a wooden spoon or rubber spatula mix till completely cooked, about 5 minutes. Remove from the pan and place in a plate, set aside.
In the same pan, add the oil and sauté the garlic for about 30 seconds. Add the milk and heat. Once hot, return the roux to the pan and stir till thickened, about 6-10 minutes.
Add the grated cheese and thicken into the sauce. Stir in half of the fines herbes, add salt and chili flake, season to taste. Set aside.
Once the water starts to boil, add the pasta. Stir and cook till al dente, about 3-6 minutes. While the pasta is cooking, heat a deep sauté pan with oil and add the chicken. Cook till all sides are browned. Add the sauce to the pan and stir. Stir in the fettuccine and coat with the sauce. If the sauce is too thick, add in a few spoonfuls of the pasta water. When the chicken is fully cooked, turn off the heat. Using a pair of tongs, plate the pasta into a wide-brimmed bowl. Garnish with the rest of the fines herbes and grated grana.
INGREDIENTS 1/2 cup balsamic vinegar
extra virgin olive oil
1 thick slice artisanal baguette
coarse sea salt, to taste
1 piece burrata, room temperature
2 slices proscuitto
1/4 cup hazelnuts, toasted, skins removed and chopped
METHOD Heat the balsamic vinegar in a small sauce pot over high until boiling. Lower to medium-low and simmer slowly till a syrupy consistency, about 10 minutes. Set aside.
Preheat oven to 450 degrees. Brush bread with olive oil on both sides of bread. Place bread onto a sheet pan and into the oven for 3 minutes. Pull the bread out and flip onto the other side. Return to the oven for 3 more minutes or until medium golden brown. Slice the bread on a diagonal in half, then cut burrata in half and place on top of still-hot bread, sprinkle with a little coarse sea salt. Lay proscuitto slices over the bread and cheese. Drizzle the balsamic reduction over the bread and sprinkle with the hazelnuts. Finish with the olive oil.
The dessert course was the easiest to tweak. If you don’t have marmalade on-hand, give yourself 1 prep day to make before you start the cakes.
“Tastes Like Marmalade” Pudding Cakes
FOR THE ORANGE MARMALADE
Recipe via Martha Stewart Yields about 1 pint
INGREDIENTS
2 oranges, (1 1/2 oranges peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped; 1/2 orange quartered, thinly sliced, and seeded)
1/2 lemon, quartered, thinly sliced, and seeded
1 1/8 cup cold water
Sugar
METHOD
Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 1/4 cup sugar.
Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it’s done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving. (Marmalade will keep, covered and refrigerated, for up to 1 month.)
FOR THE PUDDING CAKES
Recipe slightly adapted via Taste of Home Serves 5
INGREDIENTS
1 tablespoons butter, softened
1/3 cup sugar, divided
1/8 cup all-purpose flour
2 eggs, separated
1/2 cup half and half
1/4 cup pineapple juice
*1/2 cup orange marmalade, warmed (see recipe below)
METHOD In a small bowl, beat butter and 1/4 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, pineapple juice, 1 tablespoon lemon juice and orange peel.
In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture.
Evenly distribute into 5, 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in 13-in. x 9-in. baking pans; add 1 in. of boiling water to pans.
Bake at 325° for 30-45 minutes or until a knife inserted near the center comes out clean and tops are golden brown. (Mine took 45 minutes to bake.) Run a knife around the edges; carefully invert cakes onto dessert plates.
Combine marmalade and remaining lemon juice; drizzle over warm cakes.
A Streetcar Named DEVOUR 