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November 23, 2017
paninigirl

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Happy Thanksgiving!

pumpkins

Taken at Campo dei Fiori In Rome.

Panini Girl In Lucca May 2018 (April 28 to May 5) questions get in touch @ paninigirl4@gmail.com

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November 20, 2017
paninigirl

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Wild Mushroom Tart

tart

So I’ve finally moved on from all things tomato and am ready to try some new recipes focusing on fall flavors. I know that you can get mushrooms all year long, but I didn’t even think about making this tart until the weather turned a little cooler. When I went to the cupboard to find my stash of dried porcini I was surprised to find that there were none. Rather than running out to the store I decided to just go forward with what I had in the fridge-crimini mushrooms.

The crust comes together quickly in the food processor. I made it a day ahead which made the actual assembly of the tart pretty easy. You do need to “blind bake” the crust and while it’s in the oven you can work on the filling. Saute mushrooms, grate cheese, chop some herbs and whisk cream and eggs and you’re done.

I served this for lunch recently with a green salad, but this one was a birthday gift for a co-worker.  It would also be a nice first course for a dinner party.

Wild Mushroom Tart

Crust

1 1/4 cups all purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into pieces

2 tablespoons (about) ice water

Filling

1 cup water

1 ounce dried porcini mushrooms

1/4 cup (1/2 stick) unsalted butter

10 ounces crimini or button mushrooms, sliced

1/4 cup minced shallots

2 tablespoons Cognac or brandy

2 tablespoons chopped fresh herbs

2/3 cup grated Gruyère cheese

3/4 cup whipping cream

2 large egg yolks

1 large egg

For crust:

Blend flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.

Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill 30 minutes.

For filling:

Bring 1 cup water to boil in saucepan. Add porcini; remove from heat and let stand 30 minutes. Spoon porcini from liquid; reserve liquid. Coarsely chop porcini.

Melt butter in heavy large skillet over high heat. Add porcini and crimini mushrooms. Season with salt; sauté until deep golden, about 10 minutes. Add shallots; sauté 2 minutes. Add Cognac and reserved porcini liquid, leaving any sand behind in saucepan. Boil until almost all liquid is absorbed, about 3 minutes. Mix in 1 tablespoon herbs. Cool.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans; bake until golden, about 15 minutes. Maintain oven temperature.

Sprinkle 1/3 cup cheese in crust. Cover with mushrooms. Whisk cream, yolks, egg and 1 tablespoon herbs in bowl. Pour custard over mushrooms. Top with remaining cheese. Bake until filling is set and top is golden, about 30 minutes. Cool on rack 15 minutes.

 

Panini Girl In Lucca May 2018  get in touch @ paninigirl4@gmail.com

November 4, 2017
paninigirl

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Pumpkin Panna Cotta & A Sendoff

panna cotta

In honor of my good friend K. who was about to set off on an adventure to the south Pacific, I had a few women in for lunch. I kept the menu simple-a wild mushroom tart and a salad. Much to the surprise of my guests I also served a dessert-not sure why this was unexpected, but in my book if you have people over a meal, dessert is a given!

I toyed with the idea of making burnt caramel pudding or apple crisp, and had finally decided on Dorie Greenspan’s Custardy Apple Squares when I remembered a pumpkin spiced  panna cotta that I tried a few years back. In terms of simplicity, panna cotta is right on the top of my dessert list. It comes together in less than fifteen minutes and uses only one saucepan. This recipe calls for making caramel sauce which I’ve done in the past, but this time I used a good quality purchased sauce.

I’m not a fan of pumpkin pie, maybe because I find it too heavy both in texture and in spices. This panna cotta uses the same flavors, but with a much lighter hand. You could certainly forego the caramel sauce, but why would you? Pumpkin panna cotta would be a nice ending to your Thanksgiving meal-light and creamy, yet packed with all the flavors that we’ve come to associate with the holiday.

panna

Pumpkin Panna Cotta

2 cups heavy cream

1/4 cup sugar

1 tsp. vanilla

1 packet powdered gelatin

3 tbsp. cold water

3/4 cup canned pumpkin puree

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1/4 tsp. ground cloves

Caramel Sauce

1 cup granulated sugar

2 tbsp cold water

1 1/2 tbsp light corn syrup

6 tbsp unsalted butter

3/4 cup heavy cream

1 tsp vanilla extract

Make the sauce by combining the sugar, water and corn syrup in a heavy bottomed pan until it has boiled to a deep amber color. Do not stir.

Add the butter and whisk until it’s all mixed through. Add the cream and vanilla and whisk again. Boil gently for a further 3-4 minutes. Remove from the heat and set aside to cool. After 5-10 minutes, pour about an inch of sauce into the base of each mold you’re going to use. Place them in the fridge while you make the panna cotta.

In a medium bowl, Add the cold water and sprinkle the gelatin on top of the water. Take a large pot and place the cream and sugar into it. Stir over a medium heat until the sugar has dissolved. Remove from the heat and add the spices, vanilla and pumpkin. Whisk gently until everything is incorporated. Gradually pour the cream mixture into the gelatin/water and whisk to combine.

Take the molds from the fridge and make sure the caramel sauce has begun to set. Gently pour some of the cream mixture on top of each caramel sauce. Place the filled molds back into the fridge and let them set for at least 6 hours or overnight. Serves: 8

Panini Girl In Lucca May 2018 get in touch @ paninigirl4@gmail.com

 

October 27, 2017
paninigirl

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Kabocha Squash & Fennel Soup

It’s finally fall-well sort of. I was recently on the east coast looking forward to those crisp autumn days and it ended up being in the 70s. At any rate the vendors at the farmers market, despite unseasonably high temperatures here in CA, have moved on to displaying all the colder weather veggies that I love. Kabocha, butternut, and acorn squash, lovely leafy chard, the tiniest brussel sprouts, broccoli and cauliflower are all proudly displayed.  Goodbye tomatoes, peppers and zucchini-it’s time to move on.

This is a soup I’ve been making for years. It comes from one of my favorite cookbooks-Sunday Suppers At Lucques-written by Suzanne Goin.  Feel free to substitute butternut squash as I did this time. Don’t even think about leaving out the fennel-roasting brings out its natural sweetness and it’s flavor complements the subtly spiced squash.

As you can see, I didn’t make the candied pumpkin seeds this time. I admit that I forgot to buy them and couldn’t bear to make one more trip to the grocery store. Nevertheless we devoured the soup one day before the temperature here hit 100 degrees.

soup

 

Kabocha Squash and Fennel Soup With Creme Fraiche and Candied Pumpkin Seeds

2 pounds Kabocha squash
2 medium fennel bulbs
4 tablespoons extra-virgin olive oil
2 teaspoons fennel seeds
4 tablespoons unsalted butter
2 cups sliced onions
1 tablespoon thyme leaves
2 chiles de arbol
1 bay leaf
3/4 cup sherry
10 cups chicken or vegetable stock or water
1/4 cup creme fraiche
Kosher salt and freshly ground pepper
Candied Pumpkin Seeds

Preheat the oven to 400 degrees.

Peel the squash. Cut in half and remove the seeds. Slice squash into 1″ thick wedges. Cut the fennel in half and then into 1/2″ thick wedges. Toss the squash and the fennel with the olive oil, 1 teaspoon salt and some freshly ground pepper. Place the vegetables flat on a baking sheet and roast until tender and slightly carmelized, about 35 minutes.

Meanwhile toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until seeds release their aroma and are lightly browned. Pound them coarsely in a mortar, or put between parchment paper and crush with a rolling pin.

Heat a Dutch oven or soup pot over high heat for 2 minutes. Add the butter and when it foams add the onions, fennel seeds, thyme, chiles, bay leaf, 1 teaspoon salt and a good amount of freshly ground pepper. Reduce the heat to medium-high and cook about 10 minutes, stirring often until the onions are soft, translucent and starting to color.

Add the squash and the fennel and stir to coat with the onions for a minute. Turn the heat back to high and pour in the sherry. Let it reduce for a minute or two and then add the stock and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer for 20 minutes.

Strain the soup through a colander set in a pot. Put 1/3 of the solids in a blender with 1/2 cup broth (you will need to puree the soup in batches.) Process at the lowest speed until the squash mixture is pureed. Add another 1/2 cup broth and then turn the speed up to high and pour more liquid in until the soup has the consistency of heavy cream. Blend at least a minute on high until the soup is completely smooth and creamy.Transfer to a container and repeat with remaining ingredients. You may not need all the liquid. Taste for balance and seasoning.

Pour the soup into six bowls, spoon some creme fraiche into the center of each and scatter pumpkin seeds over the top.

Candied Pumpkin Seeds

1/2 teaspoon cumin seeds
2 teaspoons unsalted butter
1/2 cup raw pumplin seeds
1 tablespoon granulated sugar
Generous pinch each of ground cinnamon, paprika, and cayenne pepper
1 tablespoon honey
Kosher salt

Toast the cumin seeds in a small pan over medium heat for 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.

Melt the butter in the pan over medium heat. Add the pumpkin seeds and sugar and then sprinkle the spices and a healthy pinch of salt. Toss the pumpkin seeds to coat well with the butter and cook for a few minutes, until they pop and begin to turn color.

Turn off the heat and wait 30 seconds. Add the honey, tossing well to coat the seeds. Spread on a plate and let them cool. These are delicious to just nibble on!

I made this the first time using chicken broth and this time with water and both versions were equally delicious.

Panini Girl In Lucca May 2018 contact me @ paninigirl4@gmail.com

October 7, 2017
paninigirl

6 comments

Easy Tomato Tart

 

 

tart3

It doesn’t get much easier than this. Before the tomato season is over this is a tart that I encourage you to try. I always have a box of frozen puff pastry in the freezer so there’s no need to feel pressured to make your own dough. If you can find puff pastry that’s made with butter, buy that. I love the Dufour brand, but a less expensive option is Trader Joe’s which is what I used today. They only stock it seasonally (don’t ask me why…) and it’s in their stores right now.

tart

Tomato and Ricotta Tart

I have to admit that the ingredients are similar to the pizza I recently posted. Feel free to use whatever cheese you have on hand. Next time I think I’ll use a soft goat cheese.

1 sheet puff pastry (defrosted)

1/2 cup ricotta cheese

1/2 onion sliced

Few tablespoons olive oil plus more for drizzling

1 large or 2 medium ripe tomatoes

Salt and freshly ground pepper

Fresh basil

Preheat the oven to 425 degrees. Roll out one sheet of puff pastry into rectangle and place on parchment lined baking sheet.

Slice half of a medium onion and saute in a little olive oil over medium low heat (season with salt and freshly ground pepper). Slice a few tomatoes ( mine was huge so I only used one) and place them on a paper towel to absorb some of the moisture.

Spread about 1/2 cup ricotta cheese over the dough, top with sautéed onions and arrange tomato slices over top. Drizzle with olive oil, add a little salt and pepper and place in oven. Bake for 15 to 20 minutes. The dough should brown and puff up. Remove from oven and sprinkle with fresh basil.

We had this for lunch with a spinach salad, but it would be a great appetizer too.

Take a look back at some of my other tomato tarts:

Tomato Tart with Gruyere Cheese and Onions

Nicoise Tomato Tart

Slow Roasted Tomato Tart

Tomato Tart with Gorgonzola

Tomato Tart with Savory Crust

Cherry Tomato Tart

It won’t be tomato season but the food will still be amazing:

Panini Girl In Lucca May 2018  paninigirl4@gmail.com

***Today is the 10th anniversary of the Panini Girl blog!***

September 30, 2017
paninigirl

3 comments

End Of Summer Pizza

pizza1

The calendar may say that October is a day away, but the weather here in southern California is definitely still screaming summer. The farmer’s market is in a state of change with one side of the table covered in heirloom tomatoes and the other end piled high with butternut, acorn and kabocha squash. As anxious as I am to begin preparing meals with fall produce I am holding on to summer as long as possible.

pizza2

There’s a farm not far from our house that usually displays a huge bag of zucchini blossoms for sale at the market, but it’s been a while since I’ve seen them. I’ve been asking the grower about them for the past month and today there they were. I’ve been thinking about this pizza for weeks so here it is-my ode to summer’s end.

Pizza with Zucchini Blossoms

I spread a thin layer of ricotta cheese over the dough, topped it with sauteed onion, spread zucchini blossoms over top and finished with a sprinkling of crispy guanciale and of course a drizzle of olive oil. Ten minutes in a very hot oven and lunch was served. Buon Appetito!

Panini Girl In Lucca May 2018  questions email me at paninigirl4@gmail.com

 

September 23, 2017
paninigirl

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Verdure Agrodolce

veggies

This recipe comes from the lovely Gemma, cheesemaker and cook extraordinaire at Cerasa, the farm at the top of a mountain in the Garfagnana. I’ve had the pleasure of enjoying a day on the farm observing Gemma making pecorino and then savoring a home cooked meal in the dining room on three different occasions. Each and every meal has been unforgettable, but this was the first time that verdure agrodolce were served as part of the antipasto.

What I love about this recipe is that you can use whatever vegetables that you have on hand. I added cauliflower (even though it really isn’t a summer veggie) because I  grew up having chow chow, a pickled vegetable mixture that a friend of my mom used to make. It always included cauliflower so I was impelled to include it in the batch I made.

Serve this alongside grilled meat or include with an antipasto platter. You’ll love the slightly sour vegetables, although J. insists that it’s not a great match for the wine you may be drinking. I say then have a bite of cheese too!

Verdure Agrodolce  (Sweet and Sour Vegetables)

3-1/4 lb. seasonal vegetables-zucchini, carrots, bell peppers, carrots, pickling onions, celery

17 oz. white vinegar

8 oz. canola oil (not olive oil)

9 oz. sugar

salt to taste

Combine ingredients in large sauce pan and boil for 8-9 minutes. Allow to cool and place in jar (or jars). Pour thin layer of olive oil on top to seal. Store in refrigerator.

verdure

Join the tour and have your own experience on the farm. It’s a day that you’ll remember forever..

Panini Girl In Lucca May 2018 to reserve a spot get in touch at paninigirl4@gmail.com