Cafe du Monde was at the top of the list for beignets, of course, and we were dusted in a thin cloud of powdered sugar as we dug in. It was delightful. Bowls of gumbo, too, with a kick. But on this weekend of donuts and sazeracs, two things truly stood out: the rigatoni at Domenica and the muffuletta at Cochon Butcher.
2014 was a sweet year. Wegotengaged. We moved to St. Pete into a cute little house with lots of friends nearby and a porch and magical backyard. Lucky me, this year I traveled to Las Vegas, Austin, Cancun (recipe here), DC, and Charleston. On this blog, my favorites were pretty sweet, too. It’s all chocolate and fruit! But you don’t mind, right? I’ve rounded up my 10 favorite recipes of the year below. I’m thinking you should embrace 2015 with one of these treats. Happy new year, friends!
Last year I made Lasagna Bolognese without much drama, and we ate it on the couch by the glow of the Christmas tree, watching James Bond. This year, same lasagna, same time of year, but I was doubling the recipe to make two lasagnas, enough for a dinner party of 14, plus another lasagna with a vegetarian chickpea bolognese. While I browned meat for the ragu sauce, Danny strung up lights around the trunks of the trees in our backyard (!!!) and in between batches, I ran out to help pass the lights around the thick branches so he could loop them around. Him in the towering mango tree, me on a wobbly ladder.
Except for the salad, I wanted to get everything done the day before our friends came over. There were three parts to this lasagna: (1) the Bolognese sauce (2) the béchamel sauce (3) the fresh pasta dough. The day was getting late, but it hadn’t gotten away from me yet. I’d found a rhythm in our kitchen. Things left to do, still: roll out the pasta dough, cut it into strips, briefly boil the fresh pasta, assemble the lasagnas, grate cheese for the lasagnas, make dessert (though that could wait until tomorrow).
I’d tripled the dough recipe, whew, and when it was good and rested we quartered the first ball of dough. Danny pushed the dough through the top of our pasta maker, cranking it through with one hand. We were in the final stretch…
Except, when he tried to pass the first piece of dough through the machine again, it spit the dough right back out the wrong end. He tried again. Again. Again. Nothing changed, as you might suspect, but I prayed it would. And then it did, but not in the way I’d imagined. A piece of the machine broke off.
It was about midnight. My fingers were crusted in dried pasta dough, making my hands look like I’d broken free from a cast. Puffs of flour found their way into my hair, streaking it white. Like the countertops of our kitchen, I was a mess.
I want to tell you about the lasagna, the one I first made a year ago and forgot to blog about. This year it lived up to its memory, but it took much longer to get into the oven. That’s a whole other story. Let’s start with something easy, which means I want to begin at the end. Let’s talk dessert.
With an Italian menu taking shape for a holiday dinner party — fresh mozzarella drizzled in olive oil and herbs, a radicchio and arugula salad, lasagna bolognese — I considered my dessert options. Espresso granita with whipped cream? Maybe. That watermelon granita went over well with friends a few months ago, but it’s kinda chilly out. Tiramisu… love you but not doing it for me right now. Chocolate pudding? Man, I love chocolate pudding, and for some reason it reminds me of December. But Italian? Not so much.
Then it hit me: panna cotta.
Panna cotta, which in Italian translates to ‘cooked cream,’ has been on my to-cook list, and as it turns out, everything I’ve heard about panna cotta is true. It’s delicious, super easy to make, and you can make enough for a crowd or just enough to serve two. You can flavor it as you like, and unmold it onto a plate or not. You can make it two days before you need to serve them. In so many ways, panna cotta is the perfect dessert.
An espresso panna cotta to follow pasta? Totally perfect. I don’t think I can get away with saying this is a light dessert since the main ingredient is heavy cream, but it doesn’t feel heavy after dinner. I like to think of it as a sort-of pudding version of the after-dinner espresso, especially when it comes to you in a 4-ounce jar.
That little glass jar is important, by the way, when you’re serving dessert for 14. It didn’t take much to make this espresso panna cotta and it doesn’t need to take much more to serve. Pull the tray with the panna cotta jars out of the fridge, sprinkle the panna cotta with cacao nibs and raspberries, and then head to the table and let everyone take one. I mean, it’s not coming at you wrapped with a big red bow on it, but it does feel like a little gift at the end of a meal.
I know. Loaded question! Despite such an interest in home cooking and food, I often find myself asking that question (um, every day) and feeling panicked about having nothing planned and nothing especially exciting to whip up when I get home from work or working out. And by then it’s already dark out… and I’m tired… and, wait, what do you think of wine and popcorn for dinner?
Not a bad call every now and then but there are only so many times I can or want to popcorn it for dinner.
I was lucky enough to meet Molly back in May. We were both in Miami for BlogHer Food (and both recently engaged at the time!) and I’ve been looking forward to this cookbook since she told me about it.
To celebrate Molly’s cookbook, I’m sharing her recipe for Baked Sweet Potatoes with Cannellini Beans and Baby Spinach and giving away a copy of her book. Baked sweet potatoes have been making the dinner rounds at my house but none have been as tasty or pretty as the one Molly led me to now.
I never thought to mix in capers with the bean filling but they add so much flavor, and raisins (or dried blueberries because I had them around) add a great touch of sweetness. A pile of greens is fluffed atop the potatoes at the end for a brief and final stint in the oven. The edges crisp slightly and it’s a full meal in a sweet potato. It’s what’s for dinner, and it’s excellent.
Here’s the thing about this cookbook — these recipes are truly satisfying and approachable. I was already a big fan of using my oven for more hands-off meals, especially on weeknights, and Sheet Pan Suppers is a collection of exactly those kind of recipes. On a post-Thanksgiving Monday with a dead car battery (ugh, right?) I was still able to put together a great dinner in a reasonable amount of time. That sheet pan supper you see peeking out behind a copy of Molly’s cookbook is her brilliant recipe for Roasted Sausage and Red Grapes with Polenta and Gorgonzola. (The flavors reminded us of another recipe we love.)
It’s a smart recipe that lets my sheet pan and the oven do the heavy lifting. I’ll also be taking Molly’s tip to occasionally swap in cherry tomatoes for the grapes or goat cheese for the Gorgonzola.
“This one’s a keeper,” Danny said. And he’s right. This recipe — this book! — is totally a keeper.
(So is Danny.)