Grilled Peaches, Prosciutto, Sheep's Milk Ricotta & Honey on Crostini

Gooooooooooood Morning friends.  I hope you are all having a wonderful Thursday.  I am having a moderately acceptable Thursday, which is, in comparison to the last week and a half i've had, friggin fantastic.  I have been super sick for pretty much the entire month of August thus far, and today I think I might finally grace the outdoors with my presence since I am starting to feel like a hobbit.  It was a cold, turned worst cough of my life, turned bronchitis, with a sprinkle of nausea from the antibiotics and a side of severe acid reflux also from the meds (aka feels like you have a sharp chicken bone stuck in your esophagus).  I am convinced the culprit must have been at my brother's wedding two weeks ago and infected me.  If you are reading this and you know who you are - I hate you.

Now, onto more important things - food!  The night before my demon cough set in, I had my lovely sister and her boyfriend/soon-to-be-fiance (are you reading B?) over for dinner.  In an effort to keep the appetizer simple and fresh, I decided to put together a little platter.  We all know the classic Italian combo of prosciutto and melon, but lately i've been seeing a lot of peaches in lieu of the melon and I was intrigued.  I decided to take a trip over to The Village Cheesemonger, pick up the best prosciutto I could get my hands on, fresh sheep's milk ricotta (which had actually JUST been made that morning), a nice baguette to crostini-ify, and then picked up some fresh summer peaches.  Throw a little honey into the mix and you will have a flavor explosion that is utterly addicting.  No leftovers on this baby I can promise you that much.

Ingredients (serves 4)
3 peaches ( pitted and cut into quarters)
12 pieces of good quality prosciutto
2 cups (or more if you like) of good quality ricotta cheese (preferably sheep's milk ricotta)
1 baguette (sliced into 1/2 inch thick pieces for crostini)
4 tbsp honey
EVOO

In a pan, heat up a light drizzle of EVOO over medium to medium-high heat and grill your peaches face down for 5 minutes.  Turn them over and grill for another 2 minutes.  Place in a bowl to cool and set aside.

 Drizzle some EVOO and a pinch of salt over your crostini and lightly toast until there is a nice light brown crust.

When you are ready to serve, simply plate your prosciutto, ricotta, honey and peaches on a platter.  You can assemble them before you serve them or you can let your guests put them together (I like to plate it all on a wooden board separate - makes it more fun).  To assemble just take a crostini, top with a peach slice, prosciutto, a dollop of ricotta and a drizzle of honey.  Serve & Enjoy :)

xo Chef Natty

F*^k&*g amazing Prime Rib

My apologies if the mildly suggestive title has offended anyone.  But there is no other way to fully emphasize just how good this prime rib is.  As I mentioned in my previous post, last weekend was mine and hubs two year wedding anniversary.  Since we have been out quite alot lately, we decided to make a fabulous dinner at home to celebrate.  Since it was baby's pick - this is what I tell hubs when he gets to choose the meal - he obviously went with a hearty mighty man's meal  - the classic Prime Rib dinner with all the fixings.  Ladies, I promise you there is no other meal that will bring a bigger smile to your mans face.  Give him a perfectly seasoned and cooked slab of prime rib with a creamy whipped potato and he will be in his happy place for  a week.  For this recipe I just want to preface that the amount of meat I made would probably serve 3-4 people.  However, since I like to serve prime rib on the bone, I got a bigger cut.  If you prefer to slice the prime rib thinly, you should estimate about 3/4lb per person.  For something a little more special - serve each portion with a bone.

Ingredients (Serves 2 - with bone)
1 (2 bone) cut of Prime Rib (approximately 3 lbs)
steak spice
5-6 cloves of garlic (peeled)
kosher salt
ground pepper
1/4 cup EVOO

For the jus
2 shallots (minced)
1/2 bottle red wine
4 cups beef broth
salt and pepper to taste

Preheat your oven to 400 degrees

Let your meat sit at room temperature for 30 minutes.  Generously season the meat with salt, pepper and steak spice on all sides (you want to be VERY generous with the seasoning).  Using a paring knife, make tiny slits in the meat and push in the garlic cloves.

In a large dutch oven or roasting pan (I prefer the dutch oven), heat up your EVOO over medium-high heat until almost smoking.  Sear your prime ribs for a couple minutes on each side until it reaches that delicious golden crust.  Place the prime rib in the oven (lid on) and cook for 55 minutes.  Note* the exact time will depend on how big your prime rib is.  General rule of thumb is about 17 - 18 minutes per lb for a perfect medium rare.  I had a 3 lb piece of meat and had it cooking for 55 minutes.

When your meat is cooked to the temperature of your liking - remove it from the roasting pan and let it rest for 15-20 minutes.

While your meat is resting, make your jus.  Bring the pan and and its juices to the stove top and cook your shallots on medium-high heat for about 5-7 minutes, until soft.  Add your wine and deglaze the pan, scraping up all the delicious bits of flavor stuck to the bottom.  Bring to a boil and then slightly reduce your heat.  Reduce the wine by 1/2 - about 8 minutes.  Add your beef broth and reduce again by 1/2.  It should start to thicken up as it reduces.  Season with salt and pepper.

Carve your Prime Rib - top with your jus - serve & enjoy!

xo Chef Natty

tasty treats for two years of bliss

 

In light of the fact that it is my two year wedding anniversary this weekend, I started thinking about delicious wedding cakes.  The buttercream.  ohhh the buttercream.  Considering I am not the best baker in the world,  I find it totally fascinating that these cake pro's have the patience for these beautifully meticulous and perfect cakes.  One of the perks for using my lovely wedding cake creator extraordinaire - Roxycakes - was that on your one year wedding anniversary, she creates little mini versions of your wedding cake to enjoy while you toast your first year of marriage.   Since I am on year two, I don't get these treats this year, but I did come across the photos I took last year and felt compelled to share.  They tasted even better than they look.  Two thumbs up for Roxycakes - I highly recommend her for anyone looking for an absolutely fantastic wedding cake.

This was the original:

happy sweet tooth friday. and happy anniversary to my wonderful hubs. kisskiss xo

chef natty

Ballin' Banana Bread

Happy Tuesday, People.  I hope all of your long weekends were as fantastic as mine was.  Mine was especially fantastic because after a long anticipated 15 month engagement and a decade of dating, my brother got marriedddddd!  They wed, we ate, we danced and my feet are still not recovered.  I remember the good ol' days where I could party 7 days in a row (on a Cancun grad trip for example), and not need any recovery time.  Now here I am 3 days after a wedding and my voice and feet are still busted up and the thought of any alcoholic bevy is repulsive.  Nevertheless, the one thing that has not weakened is my appetite.  It's 10am and my sweet tooth is already raging.  Since I think it might be a tad early for a dipped cone from dairy queen, perhaps a nice banana bread might be a good one to toss into the mix for today.  Moisture is key for a good banana bread, overly ripened bananas are a must, and if you want to get really crazy - chocolate chips are never a bad idea.

Ingredients:
1 cup sugar
8 tbsp unsalted butter, room temperature
2 eggs
3 ripe banans
2 tbsp milk
2 tsp cinnamon
1 tsp nutmeg
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 handfuls chocolate chips (optional)

Preheat the oven to 325 degrees.

Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.   In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.  Add the banana mixture to the creamed mixture and stir until combined. Add your dry ingredients, mixing just until the flour disappears.If you are using chocolate chips, add them right at the end and mix evenly.

Pour batter into prepared pan and bake for 1 hour, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan and make sure it is cool before you slice it. 

Serve & Enjoy!

xo Chef Natty

Recipe by Request - Greek Style Bruschetta

 

Most girls would tell you that one of the best feelings is when you discover something fabulous in your closet that you had totally forgotten existed.  Last year's birthday dress, those shoes you thought you lost, a clutch that you loved in university that got shoved in the back of your closet for years - its all good.  For me however, the feeling is just as wonderful when I remember a fantastic recipe that had been slipping my mind for far too long.  Instead of the "OMGGG I FORGOT I OWNED THISSSS - WHAT A GREAT FINDDD" It's one of those "OMG I FORGOT ABOUT THAT DISH I NEED TO MAKE IT NOW" moments. and yes, the caps is very necessary.

When one of my besties, I will call her Lala, reminded me of this fresh and tasty Greek style bruschetta that I once made for her - I was determined to scroll through my 403429347539497653045 photos and find the day I made it - photographed it - so I could blog it.  Mission accomplished.

Ingredients:

2 large tomatoes (chopped)

1/2 large cucumber (chopped)

1 red onion (finely chopped)

1 1/2 cups kalamata olives (pitted and chopped)

1 1/3 cups crumbled feta cheese

1/3 cup EVOO

1/4 cup red wine vinegar

salt and pepper to taste

4 medium pita's  (or one per person)

Cut the pita into quarters and then toast in a 400 degree oven for 3 minutes (should be slightly crisp)

Mix all other ingredients together in a large bowl and toss evenly.

Spoon out the topping on top of the pita & enjoy!

xo Chef Natty

happy birthday to me.

happy birthday to me it was.  actually it felt more like happy stuff your face for the entire weekend day - but who can tell the difference.

As per usual. my birthday this weekend ended up becoming a week long celebration.  This happens when you are married, with divorced parents....with friends  (hopefully everyone at least has the latter of those three).  Your Dad and Step-Mom want to see you and feed you,  your in-laws want to take you out, your husband wants a special birthday night for a romantically delicious time, your friends want to dine somewhere fun, and then to roll out the obesity - your Italian Mother wants to stuff your face with Lasagna, veal, bruchetta and dairy queen birthday cake.  help.

Nevertheless, it always ends up being one of the best, most delicious and chubby weeks of the year.  Up there with turkey feasts and shortbread binges around the holidays.  Ergo, in an effort to make all you foodies drool over your computer this fine Monday morning, I'll share two out of the five meals from this past weekend.

Friday July 22nd (the night before my actual bday) Enoteca Sociale with my besties and their men.

This restaurant really does deserve it's own blog post of praise.  We had dinner in their private room - aka their wine cellar that overlooks their little cheese cave.  Surrounded by wine and cheese at a big wooden table, presented with a simply delicious meal - it was perfect.

my menu choices:

 Papardelle with Rabit Ragu

Saturday July 23rd - Lee Restaurant with Hubs

One of our favorite restaurants in Toronto, hubs chose Lee for my birthday dinner.  Since Susur Lee is a foodie celeb for me, it was nice to see that he was actually there on Saturday, and therefore the dishes were extra delicious.

our sharing plates consisted of...

Susur's Signature Singapore Slaw

Asian-style Salmon ceviche
pickled daikon, ginger, ponzu sauce, confit lemon purée, jalapeno

Duck confit roll
spiced nuts, oven-dried pineapple,
goat cheese & Canadian Ice wine syrup

Korean style skirt steak
garlic mushroom & spicy ponzu

Top Chef green curry chicken
Sweet pea polenta, butter almondine, spicy tomato jam, oven dried pineapple, chilli mint chutney (Top Chef winning dish)

A total feast.  Loved every minute of it.  Sad its over :(

xo Chef Natty

Lazy Boy "Taco" Salad

 

Though i'd like to think that all my lovely readers are busy cooking in the kitchen every night just whipping up all my recipes - I know that my 3 hour long homemade spinach pappardelle bolognese cannot be a dish whipped up on any ol' tuesday night.  For this reason, i've decided to provide you all with a super lazy version of a taco salad that can be made in under 30 minutes.  It's quick - it's easy - it tastes good - and sometimes that is all you need!

Ingredients: (serves 2)

1 lb lean ground beef (you can also substitute turkey or chicken)

1 package old el paso seasoning mix

1/2 head iceberg lettuce (washed and chopped)

1 tomato (diced)

1 cup shredded cheddar cheese

2 handfuls blue corn chips

EVOO

white vinegar

salt

jalapeno peppers (optional)

Begin by cooking your meat with your seasoning mix (follow the instructions on the back of the package).

In a large bowl, toss together your lettuce and tomatoes and dress with a couple dashes of EVOO, white vinegar and a pinch of salt.  mix well.

Plate your salad and top with the seasoned ground meat.  Top with cheese and jalapenos and either line the bowl with the chips, or crumble them right on top of the salad.

Serve & Enjoy!

xo Chef Natty

Fusilli with Tomatoes, Arugula & Goat Cheese

 

Did you miss me?  Have you been starving since my last blog post, unsure of what to eat without my recipes and guidance?  Let's pretend this is the case.  Makes me feel important.

Today I'd like to throw a pasta into the mix.  I feel like we have been a little pasta dry for the past couple of weeks, so it's time.  This is a very healthy pasta recipe.  It's light, tastes great with whole wheat pasta if you wanted to switch up fusilli for a whole grain penne, and (as with the recent theme), is a great summertime dish.  It makes a great dish on it's own, but also a nice side dish to accompany some grilled chicken? shrimps? Maybe even toss the chicken and/or shrimp in WITH the pasta.  Many options for this one.  Feel free to get crazy with it.

Ingredients (serves 4)

500g fusilli (or penne)

2 cups arugula leaves

EVOO

kosher salt

2-3 cups cherry or grape tomatoes 

2 cloves garlic (minced)

1/2 cup crumbled goat cheese

fresh ground pepper

1 yellow pepper sliced thinly (optional)

Bring a pot of water to a boil and then add salt the water.  Cook your pasta al dente, strain it and reserve about 1/4 cup of the starchy cooking water.  Place the pasta in a large bowl, toss in the arugula and keep warm.

Just before the pasta is cooked, in a large pan over medium-high heat, warm 2 tbsp EVOO.  Add the tomatoes and toss.  Sprinkle in the garlic simultaneously while tossing the tomatoes.  Keep the tomatoes moving until they begin to blister.  Remove from the heat and season with salt.  Spoon the tomatoes over the pasta.  In the same pan cook your pepper, if you are using it, until soft.  Season with salt and add to the pasta.

Sprinkle the goat cheese into the pasta and toss to combine, adding some of the cooking water as you go if the pasta seems dry.  Season with pepper - serve & enjoy

xo Chef Natty

Perfect Potato Salad

 

Good Morning Foodie Friends.  Now that we are well into summer and the warm weather is upon us,  I've been conjuring up some summertime favorites to share.  For those of you that live in a condo that prohibits BBQ's, you might be going into BBQ withdrawal like me.  As hubs knows very well, I have a weak spot for hot dogs.  It is a strange addiction.  One that I have, at times, gone to great lengths to fulfill.  Running around town like a crazy person trying to find change because I NEED to get a vendor dog from the stand I just passed on the street.  I eat them as a late night treat after a night out, I eat them alone shopping on bloor street (something alot of girls I know would never dare do), and most importantly, I eat them in the summertime, poolside at my parents house, straight off the BBQ.  Along with many other BBQ treats that are among my favorite, one of my favorite summertime BBQ sides to any piece of grilled meat is the classic potato salad.  This chef Natty original is a dish I threw together on Father's Day for the 78 Dad's I needed to visit on that day (Dad, Step-Dad, Father-in-law....) and it was a huge hit.  I highly urge all you lucky BBQers to try this one out this weekend.

Ingredients (note - this makes a large bowl of potato salad)

3 lbs small potatoes  (mix white and red if desired)

3/4 cup chopped celery

3/4 cup chopped scallions

Kosher salt

1 1/4 cup mayonnaise

1/4 cup milk

4 tbsp dijon mustard (I used a flavored mustard - maple glazed)

10 eggs

1/2 cup chopped fresh dill

Freshly ground pepper

1 tbsp cayenne pepper

1 tsp paprika

1 tbsp white vinegar (optional)

Place the potatoes and 2 tablespoons of salt in a large pot of water (potatoes covered). Bring the water to a boil, then lower the heat and simmer until easy to pierce with a fork (about 20 minutes).   Drain the potatoes in a colander to cool.

At the same time, put your eggs in another large pot and cover them with water (at least 1 inch above the eggs).  Add a touch of white vinegar to to water (this helps peel the shell off once they are boiled).  Bring to a boil and then lower the heat and let simmer for about 10 minutes for a nice hard boiled egg.  Rinse in cold water and then peel the shell off.  Cut the eggs into quarters.

Meanwhile, in a small bowl, whisk together the mayonnaise, milk, mustard, dill, cayenne pepper, paprika, 2 teaspoons of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the eggs, celery and green onion, and some more salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

xo Enjoy!

Chef Natty

Basic Tomato Sauce ... long overdue

So as I was deciding what to blog about today, I took a gander through some of my old posts and realized I have yet to post a basic tomato sauce recipe.  I figured since so many of my recipes are pasta dishes, it would be a disservice to my tiny chef's in the making to not provide you with an easy reference to a good, basic tomato sauce.  This is your standard sauce - I've done about a million varieties to it - added wine, added meat to flavor the sauce, pinch of sugar to sweeten the tomatoes etc... But if you are looking for your basic, delicious, multi-purpose sauce - this is your reference...

Ingredients: (makes about 5-6 cups of sauce)

6-8 chopped garlic cloves (depending on size)

1 spanish onion (chopped)

1/4 cup EVOO

2 28 oz cans san marzano tomatoes

salt

1 bunch basil (leaves only)

In a large pot, heat up your EVOO over medium heat and add your onions and garlic.  Cook until soft but not brown (about 5 minutes).  Add in your tomatoes and stir.  Bring to a boil and then reduce to a simmer.  Cover and simmer for 1.5 hours.  Using a hand mixer, lightly pulse the tomatoes to makes a uniform sauce (do not over mix, you don't want it completely smooth).  Add in your basil and 2 tbsp salt.  Taste the sauce and add more salt if needed.  Use with any pasta, lasagna, eggplant parmesan or anything else you love with a good classic tomato sauce!

xo Chef Natty