I suppose you could have called our dinner New England traditional since it involved kale, white fish, succotash, and New Englander cocktails, but this was way better than the traditional fare we are used to (and the cocktails were a lot stronger!).
We did maintain some traditions, however and as always the evening was wildly inappropriate and wicked fun!
Pureed Broccoli & Roasted Garlic Canapes
4 garlic cloves, peeled
2 tbsp olive oil
1/8 tsp dried crushed red pepper
16 1/2-inch-thick baguette slices
2 cups broccoli florets plus 1/2 cup peeled thinly sliced stalks (from about 8 ounces broccoli)
1 c canned cannellini (white kidney beans), rinsed, drained
2 tbsps fresh lemon juice
Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in single layer on baking sheet. Bake until lightly toasted, about 15 minutes.
Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to processor. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth. Season broccoli puree with salt and pepper.
Spread broccoli puree atop toasts. Transfer canapés to platter and serve.
Laura's Succulent Succotash
2 tbsp extra-virgin olive oil
1 1/2 c chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 c chopped red tomatoes (about 1 1/2 pounds)
2 1/4 c corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 c fresh lima beans (from about 2 pounds pods) or 10 to 11 oz frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Stir in basil and serve.
Potato and Kale Cakes with RouilleRouille
1/2 cup mayonnaise
1 tablespoon extra-virgin Olive oil
2 garlic cloves, pressed
2 teaspoons tomato paste
1/8 teaspoon smoked paprika
Pinch of cayenne pepper
1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon coarse kosher salt, divided
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic clove, finely chopped
1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg
This is a great recipe that I got from my mom's friend Kathy, and believe me, she's right in saying these are the best scones ever!
4 c flour
1 c sugar
2 tsp baking powder
1/4 tsp cornstarch
1 tsp baking soda
1 tsp salt
1 c unsalted butter
1 c vanilla yogurt, nonfat
1 large egg
1 tsp vanilla
3/4 cup white chocolate chips*
1/2 cup dried cranberries*
1 1/2 c powerderd sugar
3 tbsp unsalted butter, softened
1/2 tbsp vanilla extract (clear is preferable, regular will make icing off white, but it tastes the same)
2 tbsp milk
Preheat oven to 350. Lightly grease 2 large cookie sheets.
In a large bowl combine all ingredients. Add white chocolate chips and cranberries after the other ingredients are well mixed.
Turn dough out on lightly floured surface. Cut into two pieces and form into balls. Pat each ball into 1/2 in circle. It will measure approx 9in across. Cut each round into 12 wedges with a pizza cutter or pairing knife. Place 2 in apart on cookie sheet.
Bake 15-20min, until golden brown. Cool.
Combine powered sugar, butter, vanilla & milk, beating until creamy. Thin with water to achieve desired drizzling consistency. Drizzle over cooled scones with fork or pastry bag with a small writing tip.
* You can replace white chocolate chips/cranberries with toffee bits, chocolate chips, walnuts, raisins or anything else you like. Lots of different combinations work well with this recipe so get creative!
Cocktail: Phoebe’s New Englanders
2 parts Vodka
1 part soda water
1 part blueberry juice (this can be really hard to find so I used the juice from Del Monte fruit naturals, all natural blueberries.)
1 part cranberry juice
Garnish the rim of the glass with sugar. Add ice, blueberry and cranberry juices, lime slice and vodka to glass. Pour soda water on top. Drop a couple blueberries into glass.
Sybille Kuntz Riesling Mosel $18
This week’s weather was sign of things to come: flip flops, beach days, and the
return of white wine. This Riesling was the perfect way to celebrate the coming
of spring and it also happened to go beautifully with our dinner! On the nose it
was an exciting bouquet of pear, apple and honey and in the mouth it was
graceful with powerful but elegant acidity. It went beautifully with the dish
because it could hold its own without overpowering the fish and its hint of
minerality was a perfect compliment to the vegetables.
Erath Pinot Noir Willamette Valley $18
It only seems fitting that we had a wine made in Oregon while we noshed on food
cooked by Laura, who was also made in Oregon. This Pinot is one of my favorites
from this region. It is exactly what it should be: black cherry, vanilla and
earth. It is very versatile so you can eat it with almost anything but I have to
say, it was perfect with our dinner…
Beer: Berkshire Brewery Company Golden Spike
This local preservative free beer is shipped and stored cold so it always tastes
incredibly fresh. It was brilliant light gold in the glass with a beautiful
thick head. It smells of lemongrass and bread and it is easy drinking with great
acidity and a dry finish. It was medium bodied and very refreshing- exactly what
you want when eating fresh veggie succotash and white fish...
Christa, Rachel, Phoebe & Laura
Laura manages consumer marketing for Sonos, a wireless music system. Her great loves are travel, music, eating and drinking – a nice pairing, don’t you think? Since she’s managed to find a job that has to do with music, all her spare time is spent traveling the world tasting local libations and looking for her next great meal. Born and raised in organic Oregon, Laura has always had a taste for fresh and local food and recently has been getting pretty good at making it on her own,thanks to her weekly vegetable delivery from Boston Organics!