Showing posts with label Eataly. Show all posts
Showing posts with label Eataly. Show all posts

Thursday, June 18, 2015

My Big Fat Greek Salad #recipe @LucyBurdette #giveaway

LUCY BURDETTE: A couple of weeks ago John and I celebrated our 23rd anniversary. We each had false starts getting married correctly, so it's possible we might not make it to 50, 60, and 70 years together, though fingers, toes, and paws are crossed!

That's why we like to celebrate each anniversary as though it was a big one. This year we went to New York City for a couple of days, and the celebration included tickets to see An American in Paris, a visit to my favorite food emporium Eataly, an hour in the Strand Bookstore (I could have spent all day,) tours of the new Whitney Art Museum and the 9/11 memorial and museum, and of course, tons of good food. (And by the way, the 9/11 memorial is well worth visiting, though so terribly sad. We need to remember!)

We had lunch one day in Eataly. To the left was my pasta, and John chose the lemon ricotta raviolis with pistachio garnish. Oh my goodness, it was good! 

But we had another stop to squeeze in. A few years ago, some friends got us hooked on a wonderful Greek restaurant in the East Village called Pylos. It wasn't really convenient to anyplace we were going, but we went for lunch anyway. This is their version of the country Greek salad--oh so wonderful. So I decided to make one for you. You'll see that I added salad greens, and also served it to myself with a boiled egg and a cottage oat biscuit--and that was a lovely dinner!



Ripe tomatoes
Small cucumbers
Mixed salad greens
Fresh radishes
Feta cheese (only the good stuff!)
Greek olives
Pickled capers
Hard boiled eggs
Onions, if you like them


For the dressing: 

One half teaspoon Dijon mustard
2 tablespoons vinegar (I like balsamic)
6 tablespoons good olive oil
One peeled garlic clove
1 tablespoon fresh dill, chopped fine

I find the easiest way to make dressing is to add all the ingredients into a small jar with a lid and shake briskly. If you like a lot of garlic, you can press or chop the clove in with the other ingredients. I prefer a mild taste, so I leave the whole garlic clove in for a couple of hours and then remove it. Next...

Arrange the salad greens on a pretty plate, and add sliced tomatoes, cucumbers, and radishes. (And onions if you like them.) Top all this with olives, capers, and chunks of feta cheese. Serve with a warm hard-boiled egg and a hot biscuit.

Fatal Reservations, the sixth book in the Key West food critic series, will be in bookstores on July 7, but you can certainly order it now! And, to continue the countdown to the launch celebration, we will be giving away one copy of the new book--leave a comment with your email by midnight tonight to be entered in the drawing.

Thursday, July 11, 2013

Cheesy Polenta with Spring Vegetables and Parmesan Crisps

LUCY BURDETTE: A couple of times a year I have the pleasure of going to New York City. It's a very big place, as you can imagine. Even so, I somehow end up visiting the same spots--one of them is an amazing bookstore called the Strand and the other is a food shop/cheese market/pasta store/restaurant/meat market/gelato purveyor (you get the idea) called Eataly. There are lots of little mini-restaurants inside the Eataly building. John and I have eaten there three visits in a row, and I've managed to talk him into the vegetarian place all three times. And that is because the food is so good!
 The dish he ordered this last time was amazing and I decided I should try to make my own version. Here's what it looked like at Eataly before John dug in.

I think you can use whatever vegetables appeal to you. I shopped at the farmer's market, and came up with carrots, a white onion, broccolini, radishes (which he was lukewarm about) and then some snow peas from our garden.



3 carrots, cleaned and cut into chunks
2 radishes, quartered
small white onion
big handful of snow peas
cup of broccolini or broccoli florets
(May substitute asparagus, fiddleheads, green beans, etc.)

Clean all the veggies and cut them into bite-sized pieces. Set aside.

Parmesan crisps:

2 oz. fresh parmesan, grated (This should be a block of cheese, not the stuff in a green can)

Grate the parmesan with the large holes of a grater. Heat the oven to 400 degrees. Grease a cookie pan covered with parchment paper (or use silpat on the cookie sheet.) Mound the grated cheese, about 1 Tbsp per wafer, leaving an inch or more between them. Bake at 400 for about 4-5 minutes, watching carefully so they don't burn. At first the cheese will melt and bubble, then it will gradually turn golden. Take them out quick!

Cheesy Polenta:

1 cup cornmeal grits
2 cups chicken broth
1 cup water 

1 cup cheddar cheese, grated

  Bring three cups of water and broth to a boil, and slowly add the grits or polenta. Reduce to low heat and simmer about 1/2 hour, whisking often to keep lumps from forming, and so it doesn't stick to the pan. (Take care because the grits will "pop" and can burn.) Mix in the cheese and 2 tablespoons butter, and set aside. 

Quickly stir-fry the vegetables in olive oil until tender but still crisp. Serve them on the hot polenta, garnished with Parmesan wafers.

And though we may be biased, we declared this dinner delicious:).


Lucy's Key West food critic mysteries can be found wherever books are sold! Follow Lucy on Twitter and "like" her on Facebook.