Farro and Beet Salad - from Kate P.

It's good to be back!  I've needed some inspiration in the kitchen, so thank you Amie for getting us back up and running!  Summer is officially here in NYC, which means we are back to hosting bbq's on our terrace. Over Memorial Day weekend, we had a few friends over for burgers, and of course, lots of salads and veggies to go with them.  I thought it would be a great opportunity to try out a recipe that I saw on the NY Times website that looked delicious.  The combination of the nutty farro, juicy beets, salty feta, and cool mint made it a perfect summer side.  I hope that you enjoy as much as we did!

Beet Gratin - From Amie L.

Having picked this ingredient, I clearly love beets.  That said- I was more inspired to create a recipe when Kate P. and I were talking it over, then when it actually came time to make something.  I'm currently knocked up, and the morning sickness has taken me by storm.  I can barely keep down water.  That said I was determined to get our little blog up and running again- so I skipped the whole inspired recipe invention and instead opted to adapt a beloved recipe into a more subtle and belly friendly version for myself.  

Bon Appetit had a recipe back in October 2010 that I quickly fell in love with called Roasted Beet and Feta Gratin with Fresh Mint.  Yummy.  So that's what we have here- pared down to the bare bones, and I'm happy to say it was still quite tasty, and I even kept it down!

Serves 4-6

Ingredients:

3 2 1/2 to 3 inch diameter red beets - trimmed and scrubbed

3/4 c heavy whipping cream

butter (for dish)

1/2 c crumbled feta cheese

Original version also calls for 1/12 tbsp chopped fresh mint in addition to 2 fresh sprigs, as well as one garlic clove.

• Preheat oven to 400.  Place beets in a small baking dish and add about 1/4 inch of water.  Sprinkle beets with salt and pepper and cover with foil.  Bake until tender 50-60 minutes.  Uncover and let cool, and then peel the beets and cut into 1/4 inch thick slices.  

• Preheat the oven to 425.  Lightly butter 1/12 quart gratin dish or other shallow baking dish.  Arrange beets in even layers in the dish sprinkling each layer lightly with salt.  (Original version also has you bring the cream, mint sprigs and smashed garlic clove to a boil and then let steep for 15 minutes.  Then strain the mixture.)

• Pour the cream (or cream mixture) over the dish and then sprinkle with feta.  Bake until the cream is bubbling at the edges and the feta is starting to brown in spots.  About 20 minutes.  

• Let stand 5 minutes before serving.  (If making the original version- also sprinkle with pepper and chopped mint before serving.)

Enjoy!  

xoxo Amie

Ingredient: Beets - From Amie L.

Well it has been forever since we posted... Me and the girls have let life get in the way.  We've still been cooking, we've still been eating, we just have failed to document.  There have been marathons run, pregnancies and babies, work, travel and the usual daily distractions.  Well my dear lovelies- I propose we start cooking for each other again.  If only as the excuse to e-mail more frequently!  We are heading into the summer months which means a plethora of fresh fruits and veggies, BBQs and outdoor eating, parties and play time.  

My ingredient for the week is the luscious BEET.  Roasted, boiled, pickled or juiced, eating the leaves or the root - I love beets.  You just feel like you are eating something healthy when the bright purple/red juice streams everywhere and stains whatever it touches.  

So give me some beet recipes girls!

XOXOX  Amie

Beet Gratin - By Amie L. 

Farro and Beet Salad - Kate P.

Spanish Stuffed Eggplant

Autumn has arrived in New York, and the slight chill in the air has left me wanting warm, hearty foods after a long summer of minimal cooking and lots of salads.  We use eggplant a lot in the Pfeffer household, but it is usually tossed into a pasta dish with other vegetables.  I wanted to make the eggplant a bit more visible in my recipe, so I decided to stuff it with meat...but it took me a while to figure out whether I wanted to do Italian-inspired with tomato sauce and cheese (probably would have been a hit with Russ - the more cheese the better), or perhaps a lamb and feta version.  As I considered the options, I was reminded of these delicious Spanish meatballs that I once made for a tapas party back in my single days.  A combination of pork and beef, they are simmered in a picada sauce and were amazing.  I hadn't made them in years, so I thought it would be fun to adapt the recipe for my eggplant dish.  The original recipe comes from a Williams Sonoma cookbook called Savoring Spain & Portugal by Joyce Goldstein.  I have many of the cookbooks from this series, as I love to collect the books for countries I have visited - they double as great coffee table books and serve as a good reminder of my journeys!  If you want to make the meatballs, which are a delicious appetizer, check it out here.  The combination of nutmeg, paprika, parsley, saffron, and almonds made a delightful pairing with the eggplant.  I hope that you enjoy!  It also heated up nicely for leftovers later in the week.  Next time, I may try adding some golden raisins to the mixture.  I think the sweetness might be a good complement to the dish.

Eggplant Caprese - From Amie L.

I was all inspired to make moussaka in honor of my husband's Greek heritage for eggplant week... but I ran out of time, and Ben didn't particularly crave it for dinner.  So I switched gears and went for something that I was craving... It's easy, it's tasty and it's pretty.  Enjoy!

Week 23 Ingredient: Eggplant - From Amie L.

I was a big fan of Nintendo growing up... One of my favorite games was called Adventure Island (amazing) - in which the little man would kick over these eggs and usually they would have fruit in them that would give energy.  Well some eggs had eggplants in them.  And those killed you.  I fully attribute my early dislike of eggplants to this game.  However, at some point in my later years- I actually TRIED eggplant- and found it very pleasing indeed.  I think it was probably eggplant parm- and who could not love something with all that cheesy goodness?  Since that time I have had eggplant in various forms and cuisines, and am officially over my dislike of them.  So for week 23- I challenge you girls to make me some eggplant dishes.  And I still love that game and officially downloaded it on our Wii... 

Eggplant Caprese - Amie L. 

Spanish Stuffed Eggplant - Kate P.

Zucchini Stuffed with Ragu Bianco from Kate M.

Sorry for the super delayed post!  I was on a tight deadline to submit the third edition of Florence's LUXE city guide, and got kind of wrapped up in that.  Silly really, as I made this recipe about two weeks ago!  Anyhow, zucchini is one of Nicco's favorite veggies, though I will admit it's not one of mine.  I do really like the round zucchinis that we often get over here, as they lend themselves to being stuffed with all sorts of yummy fillings, and then baked to perfection, hence my inspiration for this week's recipe.  I've done variations of meat-stuffed zucchini a million times, but I have to admit that this was one of my best efforst.  I made a bit too much filling, and used the leftovers the next day as a pasta sauce, and it was delicious!!

Quick Zucchini Saute - from Kate P.

Recently, Russ and I had a delicious dinner at The Red Cat in Chelsea.  We shared a simple zucchini starter with pecorino and toasted almonds.  The other night, I tried to recreate it at home.  The plan was to serve it with the Zuni Cafe roast chicken - but I forgot one key element about the chicken recipe - the need to salt it 2-3 days in advance.  So we had the zucchini with some tilapia, a good substitute.  I hope that you enjoy as much as we did!  The best part is that it is a breeze to make!

Zucchini Lasagna Sans Noodles - From Amie L.

I love zucchini and all types of squash- but I wasn't terribly inspired as to what to make with it.  I mean- I use it all the time and put it IN other things- but it's never really the star of the dish.  Well it's the star of this dish.  No.  To be fair- cheese is the star of this dish... Not for the lactose intolerant.  But the zucchini also plays an integral role- as I skipped noodles altogether and used thin strips of zucchini in place.  Ben thought I "hit it out of the park," and really enjoyed this meal.  And really- how can you not with that much cheese!?  It was a pleasant surprise though- as I was very unsure of how this dish would end up and we both loved it.  Enjoy!

Week 22 Ingredient - Zucchini from Kate P.

We probably eat far too much zucchini in the Pfeffer household.  It is my go-to weeknight vegetable to throw into pasta, omelets, stir fry, you name it.  So, with the markets brimming with zucchini, I thought this would be a perfect opportunity to try a new way (and get some ideas from the girls) to cook my favorite veggie.  Happy cooking, ladies!

Zucchini Lasagna - from Amie L.
Quick Zucchini Saute - Kate P.
Zucchini Stuffed with Ragu Bianco - Kate M.