Food Archives - Corks and Forks

Irish Cottage Pie

Mell — Tue, 12 Mar 2024 00:52:57 +0000

In our family, St. Patrick’s Day is a big deal. Not always a big party but we do NOT let the day go unmarked and we wouldn’t be caught dead without green on. My stepdad used to go all out, obnoxiously mismatched with greens of every shade and a shamrock fedora. That was awesome.

let’s take a spin through the history of St. Patrick’s Day from an Irishwoman’s point of view, complete with requisite smart arse humor.

Ancient Times: St. Patrick, a bloke from somewhere over yonder, stumbles upon Ireland and decides it needs a good dose of Christianity. Because clearly, the Irish were just sitting around, twiddling their thumbs, waiting for someone to enlighten them.

Middle Ages: Ah, the Middle Ages, when St. Patrick’s Day became a holy feast day. I bet the lads and lasses were positively thrilled to have yet another reason to hit the chapel and pray for a decent potato harvest.

17th Century: Irish immigrants in America were like, “Top o’ the mornin’ to ya!” as they brought their St. Paddy’s Day traditions across the pond. Suddenly, it’s all about parades and shamrocks, because nothing says “Irish pride” like a float covered in green glitter.

19th Century: Meanwhile back in the old country, St. Patrick’s Day became an excuse for the lads to hit the pub even earlier than usual. Because what better way to honor a saint than by downing a few pints of the black stuff?

20th Century: Hollywood gets involved, and suddenly St. Patrick’s Day is all about leprechauns and rainbows. Because apparently, Irish culture is just one big Lucky Charms commercial. And don’t even get me started on the green beer – nothing says “classy celebration” like drinking something that looks like toxic sludge.

21st Century: St. Patrick’s Day goes global, and suddenly everyone and their mother is claiming to be Irish for a day. I mean, who needs actual Irish heritage when you can just throw on a “Kiss Me, I’m Irish” t-shirt and call it a day?

Enough of the history snark, let’s get to the food. While Corned Beef and Cabbage is the first thing that pops into your mind for St. Paddy’s feast, my mother is not a fan. Colcannon is another traditional dish but my faves are Cottage and Shepherd’s Pie. Since I’m the only real lamb fan in the house, Cottage Pie is the March 17th jam.

The beauty of Cottage Pie is that you can make it as casual or fancy as you like. It’s humble beginnings were peasant fair, made with whatever bits of meat and veg that were on hand and smothered with creamy potatoes. Today you can let your inner Darina Allen run wild and use Morel mushrooms, leeks, shallots, whatever your heart desires! Or, you can stick to classic carrots and peas, whatever floats your shamrock! Here is my standard recipe for Traditional Cottage Pie that I encourage you to play around with. It pairs very well with a good dry red wine like a Rioja or even a Chateaunuf du Pape. Feel free to stick with a solid pint or two if you prefer but I highly encourage up scaling the dish with a beautiful red.

Don’t forget to let me know how you liked it!

Slàinte!

Irish Cottage Pie

Recipe by Mell

0.0 from 0 votes

Cuisine: Irish, Comfort foodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

This is the ultimate comfort food that can be pulled together using whatever vegetables you like. Mushrooms, peas, even pearl onions make this dish super versatile and as casual or posh as you want it to be.

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Ingredients

US Metric

Potato Crust
1 tbsp 1 Olive oil
1 lbs 1 Ground beef
1 tbsp 1 Fresh thyme, chopped
Salt & pepper, to taste
1 medium 1 Onion, finely chopped
2 medium 2 Garlic cloves, minced
1 tbsp 1 Worcestershire sauce
1 cup 1 Beef broth
1/2 cup 1/2 Dry red wine
1 cup 1 Your choice of mixed vegetables (i.e. carrots, mushrooms, peas and corn)
1 tbsp 1 Corn starch, more as needed
Potato Crust
7 7 Yukon Gold potatoes, cleaned, peeled and cubed
1 1 bunch scallions, finely chopped (use the bulb and green stem)
1/2 cup 1/2 salted butter or 8 tbsp (1 stick)
1 1 ½ cups whole milk
salt and pepper, to taste

Directions

Preheat the oven to 350 F. (177 C.).
Start Potatoes
First start the potatoes by adding the cubed potatoes to generously salted cold water and bring them to a boil until they are fork tender, about 20 minutes.
Prepare the Filling
Heat oil in a large skillet over medium heat. Add the ground beef, breaking it up into small pieces using a fork. Par cook the meat for 5 minutes, or until it is mostly no longer pink. Add the onions and cook until tender, 5-7 minutes. Add the garlic, stirring until fragrant, 30 seconds or so.
Turn off the heat and add the red wine, stirring to deglaze the pan. Return to medium heat and add Add beef broth and Worcestershire. Season with salt and pepper, stir to combine. Allow the mixture to come to a simmer then add vegetables.
Slowly add the cornstarch, while simultaneously stirring to incorporate well. Allow the mixture to simmer and thicken to desired consistency. Sauce should be nice and thick not runny or soupy. Turn off the heat and set aside. If sauce is too thin allow to simmer a little longer, adding more cornstarch only if necessary.
Prepare the potatoes
In the meantime, as the potatoes have just about boiled until tender; cover chopped scallions in a saucepan with cold milk and bring slowly to a boil, simmering for 3-4 minutes. Leave in the milk to infuse a few minutes longer.
Drain the potatoes, add the scallions and milk to the potatoes. Begin to mash using a potato masher. Add a stick of melted butter, a little at a time and continue to mash. Fluff with a fork. Season with salt and pepper.
Assemble
Spread the beef mixture out evenly in the skillet. Layer the mashed potatoes on top, smoothing out the potatoes as evenly across the beef as possible. You can use the tines of a fork to make a spiraled texture to the top.
Place in a preheated oven for 40-50 minutes, or until the potatoes begin to turn golden.
Remove from oven and top with a knob of butter. Garnish with parsley. Serve hot.

Notes

You can make this the night before, fully assembled but you must make sure to cool each component separately first. Once you assemble, cover with heavy duty aluminum foil and refrigerate. Bake according to the original directions.

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Dirty Martini Pasta

Mell — Sun, 10 Mar 2024 18:50:41 +0000

The exact origins of the dirty martini are a bit murky, much like the drink itself. However, it’s generally believed to be a variation of the classic martini that emerged in the early to mid-20th century. The dirty martini is essentially a traditional martini (typically made with gin and dry vermouth) with the addition of olive brine, which gives it a “dirty” appearance and a briny flavor.

Some sources suggest that the dirty martini originated in the United States, possibly in New York City or Chicago, where bartenders began experimenting with different variations of the martini cocktail. Others speculate that it may have been popularized during Prohibition as a way to mask the taste of homemade or bootlegged spirits.

While the precise origin of the dirty martini remains uncertain, its popularity has endured over the years, becoming a beloved classic cocktail enjoyed by many around the world. Whether you prefer it shaken or stirred, with gin or vodka, one thing’s for sure: the dirty martini has earned its place in the pantheon of iconic cocktails.

It’s possible that the dish emerged as a creative fusion recipe inspired by the flavors of a dirty martini cocktail, which typically includes olive brine and sometimes olives.

The culinary world is full of inventive chefs and home cooks who experiment with flavors and ingredients to create new and exciting dishes. It’s likely that “dirty martini pasta” was developed by someone who enjoyed the combination of flavors found in a dirty martini and decided to incorporate them into a pasta dish. My version keeps it simple and gives you the option of vodka or gin.

Recipes for variations of pasta dishes inspired by cocktails showcase the creativity and adaptability of modern cuisine. Whether it’s through the use of olive brine, olives, vermouth, or other ingredients reminiscent of a dirty martini, the dish is sure to offer a flavorful and inventive culinary experience. My version keeps it simple and gives you the option of vodka or gin but feel free to experiment and let me know how it goes!

Dirty Martini Capellini

Recipe by Mell

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

900

kcal

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Ingredients

US Metric

Kosher salt
1 lb. 1 Capellini or or Angel Hair (Regular Spaghetti works too)
4 tbsp. 4 Extra-virgin olive oil
1 1/2 cup 1 1/2 Torn pitted Castelvetrano or green olives. (Pulsed in processor works too)
1/2 cup 1/2 Olive brine.
4 - 6 cloves 4 - 6 Garlic, thinly sliced or minced
Zest of 1 lemon
1/3 cup 1/3 Vodka or Gin
5 tbsp. 5 Unsalted butter
1/3 cup 1/3 Chopped fresh parsley.
1 cup 1 Blue cheese, crumbles

Directions

Prepare Your Pasta
In a large pot of boiling salted water, cook capellini (or angel hair), stirring occasionally, according to package directions until al dente. Make sure to reserve 1 cup of pasta water before draining.
Prepare Sauce
Heat a large skillet over medium heat while the water boils and the pasta cooks, then heat your oil. Add garlic and stir.
Add the torn olives and lemon zest and sauté until fragrant and the garlic is lightly golden, but not burnt or crispy.
Add the Booze to De-glaze
Carefully add your vodka or gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.
Combine
Whisk in the olive brine until combined.
Gradually add butter and stir continuously to emulsify butter until fully incorporated.
Finish and Serve
Stir in blue cheese crumbles, parsley, and season with salt and pepper if desired. Top with more blue cheese crumbles before serving.

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Roasted Mushroom & Zucchini Risotto

Mell — Wed, 14 Jun 2023 22:07:03 +0000

Arborio rice. A stout little Italian grain named after a town west of the Sesia river, at the top of the boot that shapes Italy.

Everyone wants to eat it! But no one really wants to cook it. Why? It takes PATIENCE! You simply cannot rush Risotto! I don’t care what anyone tells you!

This versatile risotto dish is actually really simple and can be tweaked in so many ways. You can even go pure Vegan with just a few swaps. What can’t be changed is how utterly delicious it is as long as you have the patience to stir, stir, stir!

Another key is making sure your stock, broth, water or whatever liquid you use, is HOT! If you don’t add hot liquid as you go, you are cooling off your rice and making it take much longer to get the proper consistency you want. Adding a bit at a time so the rice absorbs the liquid is also super important. A cup or so at a time, stirring evenly, this causes the starch to release from the rice and create that creamy dreamy texture.

Give it a try with different types of mushrooms or various types of cheese and see how delicious and hearty this dish can be. Let me know how yours turned out!

Roasted Mushroom & Zucchini Risotto

Recipe by Mell

0.0 from 0 votes

Course: Main, Sides, Dinner, Plant-basedCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

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Ingredients

16 ounces Button mushrooms
2 Zucchini
4 Garlic cloves
8 Scallions
1/4 cup Italian Parsley
5 cups Vegetable stock
5 teaspoons White Wine Vinegar
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Rosemary
1/2 teaspoon Cayenne pepper
1/2 teaspoon Kosher salt
1/4 cup Cream cheese, room temperature
2 tablespoons Butter
1/2 cup Fresh grated Parmigiano-Reggiano

Directions

Preheat oven to 450° while you bring your vegetable stock to a simmer while you wash and dry all of your produce.
On a baking sheet, toss your sliced mushrooms and zucchini with a good drizzle of olive oil. Sprinkle with Oregano, Basil, Rosemary, Cayenne and Kosher salt evenly to coat. Roast in the oven for 15 minutes or so.
While your veggies roast, heat a drizzle of olive oil in a large pan over medium heat. Add your scallion whites and your garlic, stirring until they release their yummy aromas, about a minute or so.
Add the Arborio rice and stir to coat. Keep stirring until the rice looks translucent. Once the rice looks ready, carefully stir in the vinegar and one cup of hot stock, stirring constantly. Slowly add more stock, a little at a time, as the rice absorbs the liquid. Keep stirring as this is what releases the starches from the rice and gives you that creamy texture. You may need more or less liquid, depending on the rice. IF you need more, HOT water will work fine. Your rice should be creamy and al dente in about 25 to 30 minutes but be patient!
When your veggies are done roasting, remove from oven and set aside while you continue with your rice. Once the risotto reaches the desired consistency, lower your heat then add your roasted vegetables, half your scallion greens and half your parsley to the rice. Once combined, gently add your cream cheese and Parmigiano-Reggiano.
Ladle risotto into warmed bowls and garnish with a dollop of Crème fraîche, remaining scallion greens and some more freshly grated Parmeggiano-Reggiano.

Notes

To make this dish completely Vegan, just substitute the cream cheese, butter and Creme Fraiche out for plant based alternatives.
If you don’t have any homemade Vegetable Stock on hand, Better Than Bouillon Organic Vegetable Base is really handy. I like to keep a variety of Better Than Bouillon on hand for quick fixes and last minute dishes.

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Vadouvan Rack of Lamb

Mell — Thu, 25 May 2023 22:59:29 +0000

Curried rack of lamb always makes for a beautiful presentation for special occasions but this recipe is so easy you can treat yourself any night of the week. Serve with

Curried rack of lamb always makes for a beautiful presentation for special occasions but this recipe is so easy you can treat yourself any night of the week. Serve with Lemon Feta Orzo or simple greens with a red wine vinaigrette.

Did you know that the average Mongolian person eats roughly 110 pounds of sheep meat a year? Greece, North Africa, the Middle East and India are all countries who's primary meat is lamb. Why? Because it's freaking delicious!

This curried rack of lamb is a recipe I make quite often. Vadouvan Curry is a sweeter, shallot-based version of masala curry. It's composed primarily of shallots, turmeric, curry leaves, coriander, cumin, onion, garlic, cane sugar, and other spices. It's a "softer" curry, if you will. I like OliveNation's Vadouvan when I don't feel like making my own from scratch. I always make sure I have some on hand because it's just delish and makes a wicked curried chicken salad.

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" target="_blank" rel="noreferrer noopener">Lemon Feta Orzo or simple greens with a red wine vinaigrette.

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" target="_blank" rel="noreferrer noopener">Lemon Feta Orzo or simple greens with a red wine vinaigrette.

Did you know that the average Mongolian person eats roughly 110 pounds of sheep meat a year? Greece, North Africa, the Middle East and India are all countries who’s primary meat is lamb. Why? Because it’s freaking delicious!

This curried rack of lamb is a recipe I make quite often. Vadouvan Curry is a sweeter, shallot-based version of masala curry. It’s composed primarily of shallots, turmeric, curry leaves, coriander, cumin, onion, garlic, cane sugar, and other spices. It’s a “softer” curry, if you will. I like OliveNation’s Vadouvan when I don’t feel like making my own from scratch. I always make sure I have some on hand because it’s just delish and makes a wicked curried chicken salad.

Curried Rack of Lamb with Fresh Mint Sauce

Recipe by Mell

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

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Ingredients

1 Frenched Rack of Lamb (8 bones)
4 teaspoons Vadouvan Curry Powder
1 Lime
1 bunch Fresh Mint
2 teaspoons Date Syrup
1 tablespoon Good quality Olive Oil
1/4 cup Roasted Pistachios
Kosher Salt Pepper
Fresh Cracked Pepper

Directions

For the Lamb…
Bring your lamb to room temperature. Make sure your oven rack is set so your lamb is in the middle of the oven, then preheat your oven to 450° and prepare a baking sheet by lining with heavy duty foil for easier cleanup.
Once your lamb is tempered (come to room temp) pat your lamb dry with paper towels to ensure you get that nice crust.
Coat your lamb evenly with the curry powder a good sprinkle of kosher salt then place bone side down onto baking sheet. I like to wrap a little foil around the frenched bones to prevent them from burning.
Place lamb on middle rack of oven and roast at 450° for about 10 minutes then turn the heat down to 300° and continue to roast for 15 to 25 minutes, depending on the size of your rack and desired doneness. A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium rare.
Remove lamb from oven and let rest for 15 minutes before carving.
For the Sauce…
While lamb is roasting:
– Roughly chop the pistachios
– Remove stems from mint leaves.
– Juice the lime in a medium-small bowl.
Add the date syrup and olive oil to lime juice and whisk until blended. Add salt and pepper to taste.
Add chopped pistachios to date-lime mixture then tear up mint leaves and add them as well, Stir to combine.
Finish the Dish…
Once lamb has rested, carve carefully between bones to individual chops. Arrange on a platter and drizzle with Mint Sauce or place on individual plates then drizzle and serve!

Notes

For larger racks of lamb, you may want to make scores by making sharp shallow cuts through the fat, spaced about an inch apart before you coat with spices.

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Lemon Skillet Chicken and Couscous

Mell — Sun, 21 May 2023 22:37:34 +0000

Nothing can be as versatile, or as boring, as chicken. As a lean protein, chicken is a healthy meat that us carnivores turn to over and over again. Finding exciting ways to transform this bird can be a fowl challenge. (See what I did there?)

Did you know that chicken breasts are “white meat” because they don’t fly? The lack of muscle use means less oxygen metabolized so less myoglobin. Unlike duck breasts, for instance, that are dark due to their flight and rich oxygen metabolization in the breast.

Sick of the fowl biology lesson?

I get it. The point is, chicken breasts are a snoozer most of the time on their own and we need to pump of the flavor volume ourselves.

Lemony Skillet Chicken and Couscous

Recipe by Mell

0.0 from 0 votes

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

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Ingredients

1 pound chicken thighs about 4 pieces
1 teaspoon garlic powder
1 teaspoon Hungarian paprika
2 tablespoons olive oil
1 clove garlic clove minced or grated
1 cup pearled couscous
2 cups chicken broth
Salt and pepper to taste
½ Lemon plus slices for garnish
2 tablespoons Italian parsley, finely chopped

Directions

Preheat your oven to 400° F.
Mix garlic powder, paprika, salt and pepper in a small bowl and set aside. Pat chicken thighs dry with paper towel. This will help skin to get nice brown and crispy. Coat your chicken generously on all sides with mixed seasoning.
Heat a good drizzle of olive oil in a cast iron skillet over medium high heat. Once the oil starts to shimmer, place seasoned chicken thighs, skin side down, into the skillet. Cook until the chicken is golden brown and releases easily from the skillet, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
To the same skillet, a little drizzle of olive oil then the garlic and couscous. Cook, stirring frequently, until the garlic is fragrant and the couscous is toasted, about 2-3 minutes. Add the chicken broth to deglaze the pan then bring to a boil.
Once couscous comes to a boil add the chicken back to the skillet, skin side up! Give the pan a light squeeze of lemon juice and layer with lemon slices. Place the skillet in the oven and roast until the chicken is cooked through, about 15 minutes.
Stir fresh parsley into couscous, reserving a tiny bit for garnish. Enjoy!

Notes

Feel free to get creative and add to this dish as you like. Chopped olives, fresh grated Parmigiano-Reggiano make nice additions.
I paired this with a gorgeous Sauvignon Blanc you should really try. Franc Dusak Goriska Brda Slovenia Sauvignon Blanc 2020. Slovenia? Who knew!

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Pan Fried Mushroom and Cheese Sandwich

Mell — Sun, 05 Mar 2023 19:51:26 +0000

I am not going to lie to you here. I don’t make grilled cheese sandwiches. I make pan fried cheese sandwiches. I make all kinds of pan fried sandwiches because nothing beats that crispy golden crackle that renders lip balm unnecessary. Even the oozing cheese gets a little crispy as it hits the pan-crust horizon. You KNOW what I am talking about!

This particular creation is almost like a patty melt, without the patty. It elevates plain old grilled cheese to something almost naughty. Dip a corner into a pipping hot cup of bone broth on a cold winter night and we are talking moan-out-loud yummage!

You could swap out the butter and cheese for plant based and call it vegan, I guess. But why? WHY? Try it. Just try it. You know you want to!

Pan Fried Mushroom and Cheese Sandwich

Recipe by Mell

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

In all good conscience I could not call this "Grilled". It's fried, it just is. That's what makes this so freaking yummy.
Play around with different types of mushrooms, cheeses, or go crazy and add a thin slice of pear. You can even try using a Panini Press but why? Make it once as is and you'll understand. Enjoy!

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Ingredients

4 slices good Sourdough Bread
1 medium Yellow Onion
5 oz Mushrooms (Your choice but Cremini work nice)
3 oz Monterey Jack Cheese
3 oz White Cheddar Cheese
3 Tablespoons Butter, divided
2 Tablespoons Red Wine Vinegar
Salt and pepper to taste

Directions

PREP YOUR INGREDIENTS
Clean your produce
Halve, peel then medium dice your onion. You should have about half a cup.
Thinly slice your mushrooms
Thinly slice the Cheddar and Jack Cheeses
COOK YOUR FILLING
In a medium, preferably non-stick pan, heat a drizzle of olive oil and 1 tablespoon butter until good and hot. Don't burn the butter!
Add your sliced mushrooms in an even layer to the pan. Let cook without stirring for about 4 to 5 minutes or until lightly browned.
Add the diced onion to pan then season with salt and pepper and cook, stirring occasionally, until nice and softened, about 4 to 5 minutes or so.
Carefully add the vinegar (Careful! It may spatter!) and stir constantly as you cook for about another minute.
Turn off the heat and season with salt and pepper as desired.
ASSEMBLE
Lay out your bread slices on a cutting board.
Arrange cheese slices on half the slices of bread then layer on your mushroom mixture.
Rinse and wipe out the pan you cooked your mushrooms in.
FRY SANDWICHES
Reheat your non-stick pan you used for the mushrooms on medium heat. Add a drizzle of olive oil and remaining 2 Tablespoons of butter. As soon as the butter starts to bubble a bit, you're ready to go.
Place the bread with the cheese/mushrooms into the pan then cover with remaining bread to cap off your sandwiches. Cover the pan loosely with a bit of foil and cook about 3 to 4 minutes per side. Give the pan a shake every now and then to get all that butter and oil around the edges for that crispy yum. Once you see the cheese is melted and the bread is a gorgeous golden brown, carefully flip. If the pan seems dry, feel free to add a little more oil and/or butter when you flip.
Once your sandwiches are the desired toasty, transfer to a cutting board and season with a little salt if you like. Halve the sandwiches on an angle and serve immediately.

Notes

Pair with tomato or cream of mushroom soup for the perfect comfort food!

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Pairing Notes...

If you are making this dreamy sandwich as is, I would highly recommend a Pinot Noir. Two of my favorites are from Waddle Creek and Brothers Miller. If you vary the cheese, like Gruyere, you might want to switch it up to a lovely white like LVE Pinot Gris.

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My Go-To Steak

Mell — Fri, 19 Aug 2022 20:25:14 +0000

There really is nothing like a great steak and a good glass of Cabernet. A made in heaven pair, by any account. But finding a go-to, quick and easy way to whip up a really great steak can often seem daunting and it’s not always convenient to fire up a grill.

The key is a cast iron skillet heated to smoking hot. If you don’t have a cast iron skillet, are you insane? Just kidding! Any skillet works so long as it’s oven safe to at least 500° and NOT non-stick. Lodge makes a great, affordable 10 inch skillet but you can find old treasures at garage sales or thrift stores. Mine was my mothers and is older than I am. It’s a beautiful thing.

If you’re not sure how well seasoned your pan is, add a tiny drizzle of canola or grapeseed oil. Ready to get cooking?

Perfect Ribeye

Recipe by Mell

0.0 from 0 votes

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Calories

300

kcal

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Ingredients

US Metric

2 2 Good quality Ribeye steaks
1 Tbsp. 1 Montreal Steak Seasoning
1 Tsp. 1 Kosher salt
1 Tbsp. 1 Worcestershire Sauce
Fresh cracked black pepper to taste

Directions

Combine salt, pepper and Montreal Steak Seasoning in a small bowl until well combined. Pat steaks dry on both sides and place in a shallow baking dish. Coat all sides of your steak thoroughly with seasonings. Next, dribble Worcestershire sauce on each side of the steaks, pressing in more than rubbing as you go. Cover your steaks with plastic wrap and let sit in the refrigerator for no less than one hour. Remove from refrigerator and allow to come to room temp.
Preheat oven to 500° and put your cast iron skillet in the oven to make sure it gets nice and hot.
Once steaks of been properly tempered, pat dry gently. Remove skillet from oven and place on stove.
Remove skillet from oven and place on stove at medium-high heat. Add a small drizzle of grapeseed oil to lightly coat skillet. Add steaks immediately and sear for 3 minutes, assuming your steak is no less than 1 inch thick. Do not move your steaks until you are ready to flip! You want to get that yummy crust! Flip when ready, allow to sear for another 3 to 4 minutes,
Place skillet in oven for 5 to 8 minutes depending on your desired doneness (130°-140° for medium rare).
Remove from oven, transfer steaks to cutting board and allow to rest for at least 5 minutes.

Notes

You can use this method with NY Steaks, Strip and even tenderloin. Adjust your times depending on the thickness and size of your meat.
A knob of butter and sprig of fresh rosemary on top of your steaks before adding to the oven is a yum addition.

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This is not an absolute measurement on the seasoning, more of a baseline. Use more or less pepper as you choose. Toss in some crushed garlic and a couple more knobs of butter when you pop into the oven. Then baste the steaks for a minute before transferring to the cutting board. The point is, this is a foundation to build your own perfect steak from.

I paired this up recently with some grilled asparagus and a yummy Benjamin Darnault Côtes du Rhône 2020. The rich, jammy fruit-forward red really works beautifully with steak and is a must-have hot off the grill companion. A great Cabernet is a delight as well and a super treat is a luscious Chateunuf-du-Pape. Whoa, I sound fancy! Seriously though, a good rich red will make this steak sing all the more.

ENJOY!

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Caprese Skewers

Mell — Sat, 30 Jul 2022 12:24:22 +0000

If you have ever watched any food show you probably have heard the chef say “simple and fresh” more than a dozed times. Easy for them to say, right? They lay out these gorgeous plates of yum that they used tweezers to get everything in the perfect spot and you wind up with a headache trying to figure out how they hell they did that. Sometimes though, they really are gorgeous, simple and fresh.

Legend has it that Caprese was born on the picturesque island of Capri, where locals devised a dish that captured the essence of their idyllic surroundings. With tomatoes as red as the setting sun, mozzarella as creamy as the foam-tipped waves, and basil as fragrant as the island’s lush gardens, Caprese became a symphony of flavors that sang of summertime in Italy.

As word of this culinary marvel spread, Caprese conquered hearts and palates far and wide, from the bustling trattorias of Naples to the chic cafes of Milan. Its simple yet sublime combination of ingredients made it a favorite among gourmands and foodies alike, a testament to the beauty of Italian cuisine in its purest form.

Over the centuries, Caprese has undergone many interpretations and variations, with chefs adding their own creative twists to the classic recipe. From balsamic glazes to pesto drizzles, each iteration of Caprese reflects the personality and palate of its creator, offering a tantalizing glimpse into the endless possibilities of Mediterranean gastronomy.

Yet, amidst its culinary evolution, Caprese remains true to its roots, a timeless classic that celebrates the bounty of the Italian countryside with every bite. Whether enjoyed as a light appetizer or a hearty main course, Caprese continues to enchant diners with its vibrant colors, bold flavors, and effortless elegance.

ditor.

Fresh Summer Noshies

Caprese Skewers

Recipe by Mell

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Difficulty: Easy

Servings

servings

Prep time

minutes

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Ingredients

12 Cherry tomatoes (I like NatureSweet Constellations for this)
12 Mini mozzarella balls (I like BelGioioso Pearls)
24 Fresh basil leaves
Extra-virgin olive oil, for drizzling
Balsamic reduction, for drizzling
Sea salt and freshly ground black pepper

Directions

Alternate threading the tomatoes, mozzarella, and basil onto mini skewers.
Drizzle with olive oil and balsamic reduction then sprinkle with salt and pepper.

Notes

You can serve with pesto dipping sauce and omit the basil leaves if you want to make ahead.

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Easy much?

This beautiful, fresh preparation couldn’t be simpler. Good olive oil, a drizzle of good balsamic, a pinch of salt, sturdy skewers and three stars! Tomato, basil and mozzarella!

The post Caprese Skewers appeared first on Corks and Forks.

Parma Ham and Poached Egg

Mell — Sat, 30 Jul 2022 11:03:00 +0000

Let’s take ham and eggs to a new level, shall we?

Even a dollop of pesto over perfectly poached eggs completely elevates the dish. I try to keep a jar in the fridge at all times for just such occasions. It’s so simple yet so delicious!

If you’re lucky enough to be able to grow your own basil, layering a few leaves with your Parma and poached egg, a drizzle of good quality olive oil and a few sliced tomatoes gives a fresh Caprese feel that will transport your brunch magically.

Parma Ham with Poached Egg

Recipe by Mell

0.0 from 0 votes

Course: Appetizers, BrunchCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

435

kcal

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Ingredients

8 Slices Crusty bread
12 Grape Tomatoes, halved
4 Eggs
1 Lb. Prosciutto di Parma
1 Tbs. Olive oil
Salt and pepper to taste

Directions

Wash produce well. Remove and discard stems from Basil. Half tomatoes and divide both between 4 plates.
Poach the eggs in gently simmering water for 3-4 minutes, until cooked to your liking.
While eggs poach, pile as much prosciutto di Parma as you like alongside your tomatoes and basil.
Once eggs are done, place one on top of each plate, drizzle with olive oil,season with salt and pepper then serve with bread slices.

Recipe Video

Notes

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Parma Ham and Poached Egg appeared first on Corks and Forks.

Balsamic Strawberries and Cream

Mell — Thu, 28 Jul 2022 10:28:33 +0000

Yes, you heard me right, balsamic vinegar and strawberries. Combine that with the creamy lushness of whipped mascarpone and you have a dessert worthy of licking the plate.

Chances are you have a bottle of balsamic in your pantry right now. We use it for marinates, drizzled over slices of tomato and mozzarella and as the shining star of our favorite vinaigrette. But have you ever thought of drizzling some over ice cream? or as a glaze for fruit? This deep, intense vinegar is so uniquely versatile that you will find yourself reaching for it more and more after you try it for it’s depth of sweetness and complex acidity.

This recipe is rich and light at the same time. Mascarpone adds such a decadent element to the glazed strawberries that you just might find yourself humming with each bite. For some reason, I love to make this with barbecue on warm summer dinners on the patio.

Wow, I just made myself over-salivate. Guess who’s making this and some baby-backs for dinner?

Balsamic Glazed Strawberries and Cream

Recipe by Mell

0.0 from 0 votes

Course: DessertsDifficulty: Easy

Balsamic vinegar and strawberries are an amazing duo. Paired with the richness of whipped mascarpone, this is an amazing way to elevate good ol’ strawberries and cream.

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Ingredients

1/3 cup Balsamic vinegar
2 teaspoons Plus 4 tablespoons sugar
1/2 teaspoon Fresh lemon juice
1/2 cup Chilled mascarpone cheese*
1/2 cup Chilled whipping cream
1/2 teaspoon Vanilla extract
3 1-pint baskets (about 24 ounces) strawberries, hulled, halved

Directions

Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
Divide berries and syrup among 6 goblets. Top with mascarpone mixture.

Notes

*Mascarpone is an Italian cheese similar to cream cheese. It is available at most grocery stores Italian markets. It can also often be found at Italian delis.