This recipe is inspired by the bistecca alla fiorentina lunch we had on day 1 of our trip to Vinci, Italy. Two of the sides served that day were creamy borlotti beans and a big pile of steamed greens dressed in garlic olive oil. I decided to marry the two, using a creamy, Pinot Grigio-infused risotto as the base. Each bite is wonderfully rich with pops of earthy white bean, tangy Parmesan cheese, and slightly-bitter melting greens. A comforting dinner on a cool winter evening. Continue reading for the recipe plus the second half of my DaVinci Storyteller Experience.
You guys are in for a treat today!
Red Pozole is one of my favorite Mexican soups. It’s rich, it’s spicy, it’s hearty, and it’s exactly what I want to eat as soon as the weather cools down. The only problem with Red Pozole, is that it requires many big pots to cook all of the various elements, and it can take an entire afternoon to prepare! I don’t mind the traditional preparation from time-to-time, but if I get a pozole craving on a hurried weeknight, I need a faster solution. This Pork and Hominy Stew fits the bill.
The ingredient list here is simple: pork shoulder, chicken stock, dried chiles, onion, garlic and canned hominy. Most items might already be sitting in your pantry! The preparation is also simple, and you can multitask while various things steep and sizzle (game plan below). Bold in color and flavor, this Pork and Hominy Stew tastes similar to Red Pozole, but requires just a fraction of the effort to prepare. Continue reading for the recipe.
Two words: Pizza. Party.
Today, I’m throwing a Pizza Party along with my fellow DaVinci Storytellers: Alana, Molly and Rebecca. A few weeks ago, I was describing the pizza-making competition that went down while in Vinci, Italy. In the spirit of that competition, we’ve all come together again to share a series of pizza recipes, utilizing the skills we learned while in Tuscany.
The pie that I’m bringing to the table is this Mushroom and Goat Cheese Pizza. Throughout our week in Italy, we had so many wonderful porcini mushroom dishes, and various types of goat cheese were also a staple item on the Tuscan table. With that inspiration in mind, I topped this pizza with wild mushrooms sautéed with garlic, mozzarella cheese, goat cheese, fresh rosemary, and a dusting of grated Parmesan. Finished with just the slightest drizzle of truffle oil that I purchased in San Miniato, the pizza is rich and earthy with a wonderful tang from the goat cheese. The aroma of white truffle escapes from the oil as it hits the bubbling hot cheese. Truly mouthwatering.
Below you’ll find the recipe for my Mushroom and Goat Cheese pizza along with links from the other Storytellers. I am also sharing a series of photos from my first few days in Vinci, Italy!
This book is a beauty. Billy’s blogging style is colorful, approachable and entertaining, and Whip It Up! happily follows suit. You’ll find entire sections on morning buns, tacos, cocktails, popsicles and ice cream (with toppings!), plus over 75 other fast, fun recipes. Whip It Up! offers a variety of flavor profiles, including Mexican, Asian, Italian and American along with plenty of pop culture references and LOL moments sprinkled throughout. I’ve got several recipes bookmarked already. Particularly: Eggs in Srirachatory, Brownie Granola, Buffalo Panzanella, Garlic Musubi Fried Rice, The Whole Enchilada, Brown Butter Walnut Blondies and Bourbon Gingersnap Ice Cream. And like all the tacos.
These Honey Sriracha Chicken Skewers also caught my eye, because of their simple ingredient list and preparation. Made with just 6 ingredients (chicken, honey, rice wine vinegar, Sriracha, salt and pepper), this grilled chicken is so darn tasty. The easy honey-Sriracha sauce flavors the chicken in two ways: before cooking as a marinade and during cooking as a glaze. As the skewers sit above a hot flame, the honey in the sauce blackens, providing crunchy hits of sweet char. Soooooo good! Continue reading for the recipe, plus a fun way to Switch It Up!
I don’t make macaroni and cheese that often, but when I do, I go all out.
This Butternut Squash Mac and Cheese is rich, creamy and infused with all sorts of autumn. The base starts with onion, garlic and thyme sizzling in a pan of hot butter. A cheese sauce is then made with the addition of flour, milk and grated Kerrygold Aged Cheddar. Before the cooked shells are folded into the mix, the sauce is flavored with butternut squash puree, Dijon mustard, nutmeg, cayenne, and black pepper. Finished with a layer of fresh breadcrumbs, chopped sage and Parmesan cheese, the casserole cooks in the oven until golden and bubbly. This mac and cheese is tangy, earthy and peppery with wonderful pops of crunch and herb from the breadcrumb topping. This is comfort food to the max. Like a warm blanket on a cool autumn evening. Continue reading for the recipe.
Good morning and Happy Friday friends!!
I’ve been playing catch up all week long after my recent adventures in Tuscany. Particularly: Halloween and Holiday preparations at the mall, laundry at the house, dinner celebrating Jordan & Jocelyn’s latest cookbook last night, and detailed meal prep each morning to keep me from eating fast food throughout the week (something I’m guilty of each time I come back from a trip). Dinners have mainly been simple preparations of pizza and pasta plus one evening of homemade, from-scratch green chilaquiles wHipped up by the boyfriend (his mother’s recipe).
One of my go-to pasta dishes that I made this week is my Garlic Butter Spaghetti with Zucchini Noodles. Two-toned curls of fresh zucchini are sautéed in garlic butter, then tossed with cooked spaghetti, herbs, Parmesan cheese and black pepper. A final squeeze of lemon sets off flavors. What I love most about this recipe is that it comes together in about 15 minutes. The prep work, sauce and zucchini can all be done while the pasta is cooking. Everything gets tossed together at the end, and dinner is ready on the table in a matter of moments. Exactly the recipe I need this week when energy is low and I crash at 8PM because of jet lag 😛 Continue reading for the recipe.
This time last week, I was in Vinci, Italy, making some craaaazy delicious pizzas in a wood-burning oven overlooking the rollings hills of Tuscany. I was also competing against Alana, Molly and Rebecca to see who could make the best pizza.
As my pizza, topped with tomato sauce, mozzarella cheese, spicy salami, eggplant, capers, olives and peppers, slid into the oven, it stuck to the metal peel, resulting in an uproar of airborne toppings. Some landed back on the pizza while others went up in smoke as they hit searing hot stone. Luckily, we were able to pull the pizza back out and reimagine it as a stromboli. Despite its salty yum-factor and ability to overcome adversity, my rolled up pizza lost to Molly’s innovative white pizza topped with halved grapes and fresh rosemary. Overall, everyone made delicious pizzas that evening, so really, we all won 🙂
I’m back in San Diego now, but I’ve still got pizza and Tuscany on my mind. So today, I’m sharing this recipe for Butternut Squash Pizza. Continue reading for the recipe.
I’ve got some exciting news to share with all of you today!!
In just under one week, I’ll be heading to the Tuscany region of Italy to embark on a weeklong DaVinci Storyteller Experience sponsored by DaVinci Wine! AHHHHH, so exciting!!! Set in the picturesque town of Vinci, Italy (the birthplace of Leonardo Da Vinci), this immersive experience is focused on the Cantine Leonardo da Vinci, an innovative growers’ cooperative committed to producing authentic Tuscan wine, including the flagship DaVinci Chianti.
Throughout the week, I’ll be diving into all things Cantine Leonardo Da Vinci, including vineyard tours, culinary experiences, delicious food and wine galore, plus meet and greets with local chefs, wine growers and other personalities in and around Vinci. Joining me on this trip are some food blogger favorites including Alana from Fix Feast Flair, Molly from my name is yeh and Rebecca from Foodie with Family. This is going to be such a fun week!
In anticipation of this trip, I’ve developed a new tomato sauce recipe infused with the flavors of Tuscany. Particularly mushroom and Chianti! Continue reading for the recipe plus more on DaVinci Wine.
Similar to last week’s post, today’s article is a double feature.
Recipe #1 is Plum Glazed Salmon, a simple dinner recipe that comes together in a snap. Recipe #2 is a Fish Brine recipe that may just vastly improve your fish-making skills (it definitely improved mine!). Let’s dive into #1.
Over the past several years, I’ve found that I really enjoy cooking salmon fillets during the week. They’re simple to prepare, healthy and cook up in a matter of minutes. Just what I need when I come home tired from work. But, I recently realized that I’ve yet to share a single salmon recipe here on Kitchen Konfidence! That’s all about to change.
The glaze for this salmon is a simple mix of pantry/fridge staples: plum jam, Dijon mustard, soy sauce, olive oil, garlic, salt and pepper. The salmon then gets cooked under the broiler until firm, glossy and golden. A final scattering of sliced scallions provides contrast in color and flavor. So simple, but so incredibly delicious. PS. If you can’t find plum jam, apricot would work well here too. Continue reading for the recipes plus more on #2.
This recipe was born out of necessity.
Several weeks ago, I made the
unwise amazing decision to buy 6 pounds of Mexican chorizo at our Mexican Costco. Mexican chorizo is the fresh kind, not cured (that’s Spanish chorizo). Pork impulse buys are a common occurrence when I’m strolling through the refrigerated aisles of Costco, and somehow I just couldn’t help myself when I spotted the bundle of red-orange-hued chorizo. After several batches of chorizo eggs, meatloaf and queso fundido, I found myself craving something different. Given that it’s summer and we’ve been doing a lot of our cooking outdoors, I landed on these Chorizo Cheddar Burgers.
The ingredient list is simple: ground beef, Mexican pork chorizo, Kerrygold Aged Cheddar, garlic powder, salt and pepper. Mix all that up in a bowl, divide into four patties, then grill, fry, broil or press into a sizzling round of golden brown perfection. The combination of chorizo and aged cheddar is a major flavor bomb. One that will surely induce a yum face. Since this burger patty is quite bold, I like to serve it simply with lettuce, tomato, ketchup and mayo. No fancy toppings needed here! Continue reading for the recipe.