This dinner was actual winner and it wane together in about 30 minutes start to plate. I used some fresh pappardelle, which cooked up wonderfully tender, you can usually find it in the refrigerator section of the grocery store. The fresh rosemary gives a wonderful pine-like flavor, and the chili flakes give just a bit of heat and dimension to the dish.
I had some asparagus to use up, and a little green on the plate always dresses things up. It was a tasty pairing.
My husband generously brought up a half bottle of burgundy to compliment the meal. The 2015 Nuits Saint Georges, Premier Cru, was a treat! The Pinot Noir wine paired perfectly with the mushrooms, the rosemary, and the sauce. Lovely!
Here is the link to this wonderful recipe from @familystylefood, I think it’s definitely one for the recipe file!
This was my first time trying focaccia art, well, it was only my second time making focaccia, tbh. I would chalk it up to a learning experience since it wasn’t really as cute as I would have liked. However, the bread tastes great, so it was a win there!
I was going for some delicate flowers, and not too much going on. Several of the focaccia that I’ve seen, I feel as though they have been over decorated, and might be a bit much on the taste front. I used cherry tomatoes, red onion, and chives for the flowers & stems, and some rosemary leaves and thyme for the leaves and green touches.
More olive oil and pressing the herbs into the dough more might have helped them adhere better. After baking, the herbs were pretty delicate, though the tomatoes held up very well.
I think it’s fun to get a little color going, so the yellow and red tomatoes helped with that, perhaps a bit more red onion would have been cuter, too, and definitely more green!
The final product, after a light brush with some garlic butter, was delicious. This will pair well with dinner and make up some lovely sandwiches, I’m already thinking of fresh mozzarella, basil, and tomatoes, they are all in the fridge so a caprese sandwich is definitely in store.
In the early 1980s, my mom discovered The Silver Palate Cookbook, with a strong background of culinary adventures, she was always looking for new and inspiring resources. She introduced me to The Silver Palate, and together, we made lots of great dishes and baked goods.
It must have been 1986, when I was sent to NYC for my job at Dean Witter Reynolds, that I set out to find The Silver Palate, a darling gem of a shop, located at Columbus Avenue and 73rd Street. It was an adventure, not exactly on the way to LaGuardia from the World Trade Center, but that was my window, and it all felt like a celebrity sighting!
Inside, I picked out a big tin, that looked like the famous shop, and filled it with all kinds of gourmet and specialty items unique to The Silver Palate. Back then, there was no issue with carry on items, so I proudly carried my prize home to Mom.
With that background, you can understand why The Silver Palate Cookbook is a favorite go to, it’s never let me down. So give these cookies a try, they are fab!!
12 T sweet butter
1/2 C granulated Sugar
1 C brown sugar
2 T water
1 t vanilla extract
2/3 C unbleached all-purpose flour
1 t ground cinnamon
1/2 t salt
1/2 t baking soda
3 C quick cooking oats
1 C raisins
1. Preheat oven to 350°F and grease two cookie sheets (I used silpats and they worked great)
2. Cream butter and both sugars until fluffy. Add the egg and beat thoroughly. Mix in water and vanilla.
3. Sift together flour, cinnamon, salt, and baking soda; add to the egg & butter mixture and mix well. Add the oats and raisins, and mix well.
4. Form the cookies into large balls, or use an ice cream scoop, and place on cookie sheet, about 6 should fit on each sheet. With a wet hand, or the bottom of a glass, smash the ball into a large round.
5. Bake for 15 to 17 minutes (mine cooked up in 12-13 min.), until edges are done but centers are still soft. Remove to a rack and cool
This wonderful pillowy bread is versatile and delicious. I used the Bon Appetite recipe and loved the results. Maybe next time I’ll add a little “art” made of herbs on the top just for fun. Find the link to the recipe and video below. Enjoy.