©2009 Amuse-bouche for Two

Fig love

It's official, I love figs. Up until about 5 years ago, I had never even tasted a fig. I'm almost ashamed to admit it. But when one is involved with an Italian and fig trees grow abundantly (or used to) in the neighborhood you live in, you can't not grow to love figs.

This morning I ate the fig you see pictured at the beginning of this post. It was pulled just 12 short hours before from a fig tree growing across the street. One of only a few figs that are currently ripening in the first phase of fig mania.

Where's our fig tree, you ask? Our fig tree, probably the most ample of all fig trees in Highlandtown was lovingly cut down. It was a painful decision, one that wasn't made lightly. One of the oldest fig trees in the neighborhood, it produced mountains of fruit. But the swarms of birds using it as their all you can eat buffet was destroying our flagstone patio and newly structured fence. As the birds pecked away, the sweet milky juice dropped to the ground followed by the eventual rotting fruit. This was followed up with flies. You couldn't walk to the garage without being attacked and the surrounding garden was also suffering.

As the heat and humidity start to swell, so do the figs. Sticky sweet, they can be eaten alone or paired with any number of things. If you're feeling adventurous, try figs spread on a good toasted bread with a drizzle of extra virgin olive oil. You can also enjoy a sandwich of sliced fig and manchego on a crunchy baguette. At their peak, their perfect mixed in with plain yogurt.

©2009 Amuse-bouche for Two

Zucchini Flowers

Every year our garden in the city produces a different result. Take for instance the zucchini plant. Last year we planted three plants side by side with heaps of space between them (we thought) hoping to produce buckets of zucchini, more than we could ever hope to eat. What we got were gigantic plants with ample flowers, not one zucchini. Our pre-planting research this Spring seems to be paying off. So far we're producing not only the beautifully delicious flowers, but we're also seeing signs of zucchini and the plant is only about half the size compared to the year prior.

That said, our garden is still taking its sweet time. Although, we can report that the sun has been pretty consistent over the past week or so and the temperatures are slowly climbing, it's not nearly as hot or humid as it should be for this time of year in Baltimore.

It's been trial and error in our garden to say the least. While are execution might not always be perfect, our determination is great. We're slowly learning and our confidence is definitely building.

©2009 Amuse-bouche for Two

Pizza Dough

I've tried other pizza dough recipes, but this one is by far the simplest and most delicious.

You'll need:

Standup mixer (such as KitchenAid) with paddle attachment

3 small bowls (such as cereal bowls)

1 cup hot water (105°-110°)

1 package active dry yeast

1 teaspoon honey or sugar

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra virgin olive oil

Start by adding the yeast and sugar to the hot water. Let this sit and develop as you ready the flour and salt in the mixing bowl. Be sure to wisk together so that the yeast doesn't come into direct contact with the salt. Add olive oil and hot water/yeast/sugar mixture. Turn on mixer to low speed and let go for 5 minutes.

The dough will be wrapped around the paddle, it should feel warm and smell yeasty. Pull from paddle, gently form into ball.

©2009 Amuse-bouche for Two

At this point I divide the ball into three and place into oiled bowls which I cover with plastic wrap and retire to the fridge. While the cold temperature of the fridge retards the rising, it will rise. You can keep it for about 5 days like this.

©2009 Amuse-bouche for Two

The pizza pictured was topped with homemade red sauce, oregano, gruyere, parmesan and red onion.

©2009 Amuse-bouche for Two

Ghetto pot

Ghetto pot is what we call our tiny espresso pot for two. The handle was removed after it melted. It was one of those instances where the pot wasn't nestled just right over the flame and of course I looked away at the wrong moment.

It gets washed every morning before work. Rarely does it see the cupboard where all of the other coffee pots call home. On occasion it gets a break, if we have company. Usually, though, it gets used almost every night.

For a while we had a designated hand towel for ghetto pot which we called ghetto towel. It was hammered with coffee stains. Feeling ambitions one day, I took care of the stains. Now the towel has been retired to the towel drawer with its peers. Now we just use a bright orange cloth napkin. It's slightly smaller than the old towel, so handling ghetto pot is much easier.

While I'm sure we're getting a nice dose of heavy metals in our system using it the way we do so frequently, we can't help ourselves. Ghetto pot is seasoned and brews up the best after dinner espresso.

Born in Italy, raised on East Baltimore St in Baltimore city, Ghetto pot now resides with it's owners on the nicest street in Highlandtown, Md.

Squash, oil on canvas, 16"x24"

©2007 Giuseppe Luciani

Brooklyn artist, Giuseppe Luciani's "Squash", as well as other still-life, works on paper, and interior & urban views can be viewed at

http://www.giuseppeluciani.com.

©2009 Amuse-bouche for Two

Joy of Cooking Book Club Brownies

Joy of Cooking Book Club Brownies are an after dinner favorite in our house. Moist and cakey, they are the best of both worlds when it comes to brownies. These can be addictive, so bake with caution.

You'll need:

9"x9" square pan

1 stick unsalted butter

4 oz. unsweetened chocolate

1 3/4 cup sugar

4 large eggs

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Start by melting the butter and chocolate in a small saucepan. While melting, get your other ingredients together. I like to combine the eggs and vanilla in one bowl, flour, baking powder and salt in another (be sure to whisk the dry to combine evenly), and the sugar in a third bowl (this bowl will be your mixing bowl, so make sure it's large enough). Once the chocolate and butter have melted, add to sugar and mix well. At this point add in your egg/vanilla mixture and mix well. Finally, add in your dry ingredients. Be gentle, mixing until you no longer see flour.

At this point I spread a little butter on the bottom of the pan and lay a piece of parchment paper, so the brownies don't stick. 

Using a rubber spatula, I pour and scrape out every last bit of batter into the pan and shake/tap to make sure everything is evenly distributed.

Bake in a 350° oven for about 30-35 minutes.

©2009 Amuse-bouche for Two

Red Sauce

We make red sauce at least once a week. It's comfort food in our house. Cases of San Marzano whole peeled tomatoes line our storage shelf. The recipe couldn't be easier. Once you try it, you'll never buy sauce in a jar from the store again.

You'll need:

Extra virgin olive oil

1 good shake red pepper flakes (omit if you don't like it spicy)

1 tablespoon diced shallot (red or yellow onion can also be used)

1 large clove garlic (or more if you like garlic)

1-14 oz can San Marzano whole peeled tomatoes

Italian parsley

Basil

Salt and Pepper to taste

Start by milling the can of tomatoes, then set aside.

On a low flame coat bottom of medium saucepan with extra virgin olive oil. Sauté garlic, shallot, and red pepper flakes until the shallot just turns translucent (keep an eye on the garlic). Carefully add in the milled tomatoes and stir. Let everything come to a boil and add salt and pepper to taste. Next add in the Italian parsley. Let the sauce go for a while at a gentle boil. Some evaporation will take place, this condenses and sweetens the sauce naturally. Once the sauce is to the thickness you like, turn off heat and stir in about 6 to 8 small to medium leaves of basil (torn or chiffonade).

A dusting of Parmgiano-Reggiano over a full plate of short pasta and red sauce is comfort food at its best.

©2009 Amuse-bouche for Two

Green Kitchen

We're yielding quite a bit of lettuce these days. Two varieties, Romaine and Oak Leaf. There is something to be said about coming home after a 9 to 5 job, changing out of business casual, and heading outside with knife and bowl in hand.

The leaves are quite beautiful and the taste even better. But before we even get to taste we have to wash each leaf carefully one by one (thanks to the bugs and lack of any chemical intervention), soak, then rinse once more checking each leaf again carefully before spinning. I don't remember there being as many little nuisances in

the past. Then again, I can't remember a year when we've had this much rain.

Since we eat salad every night, we're saving at least $5.00 a week or more in greens. And, it's no exaggeration when I say we eat salad every night. It is a staple, much like bread, wine, and pasta in our house. I can remember a time last summer when everything in our salad bowl came from our garden. Just knowing that makes me feel good and capable of so much more than putting in my hours in some cubicle farm every day.

So, do yourself a favor, if you've never planted a seed before, try it. It really isn't that hard. A little trial and error, and a whole lot of patience really does pay off. You don't need a plot of land, just a nice size planter, some soil, the seed of your choice, and a good dose of water and sunlight.

©2009 Amuse-bouche for Two

Banana Bread

I've had this recipe for banana bread in my recipe box for years. I usually make it without nuts since I never seem to have the required on hand. While often had after dinner with espresso, my favorite way is to warm it in the toaster oven and spread with an organic salt free creamy peanut butter and eat for breakfast.

Preheat oven to 350°.

Combine the following dry ingredients:

1 3/4 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

Cream together by hand or with a mixer:

1/3 cup softened unsalted butter

2/3 cup sugar

Add 2 large eggs to creamed mixture and mix until just blended. Then add in 1 cup of ripened mashed bananas and mix until just blended. Follow up by adding in the dry ingredients. Mix until you no longer see flour. At this point you can stir in about a half cup nuts of your choosing. Pour mixture into a buttered 8"x4" loaf pan.

Bake for about an hour. Let cool completely before you remove it from the pan. This banana bread freezes well and will last about a week under a cake dome on the counter or longer if refrigerated.

Trout, oil on canvas, 16"x20"

©2004 Giuseppe Luciani

Brooklyn artist, Giuseppe Luciani's "Trout", as well as other still-life, works on paper, and interior & urban views can be viewed at http://www.giuseppeluciani.com.

©2009 Amuse-bouche for Two

Garden glimpse

We don't need rain. For the past two months, since we planted the garden, it's been raining. What is usually hazy, hot and humid has morphed into chilly, gloomy and rainy. Don't get us wrong, we're happy that we don't have to water the garden every evening, but at the same time we've seen a lot of our hard work drown and what hasn't fallen victim isn't growing at the rate it should be. Who can blame it?

I guess we're grateful for the fact that we started from seed, so a lot of money wasn't invested. Just a few plants to round things out from the local nursery. Funny though, our from seed does appear to be outgrowing the few plants we did buy.

But, I can't wait for the haze, the heat, the need for air conditioning. I want to be chilly inside and walk outside into the thick marine heat that only living by the bay can bring. In the thick of it, I want to pull some ripened tomatoes off the vine and inhale that hot, earthy goodness that lingers on your hands and in your nose. I ache for that tangible summer...the one that has yet to awake.

©2009 Amuse-bouche for Two

Créme Fraîche redux

Leftover Créme Fraîche was sitting in our cheese drawer and we couldn't let it go bad. I searched the internet at work before heading home and found the perfect recipe. Perfect in that we had everything that was called for on hand. To be honest, this recipe isn't that far removed from our usual pasta with mushrooms and cream, but in my opinion it may have trumped it. With the addition of pesto and substituting cream with créme fraîche, our usual had become extraordinary.

This recipe calls for the following ingredients. While we don't have exact amounts, due to the fact that our cooking is often times more art than science, I can give a rough estimate just in case you feel inspired to use up some leftover créme fraîche.

5 strips bacon cut into 1/2 inch pieces

Extra virgin olive oil

1 clove garlic

1 tablespoon shallot

1 small container white button mushrooms, quartered

1/3 cup white wine

1 tablespoon pesto

2 tablespoons créme fraîche

1/2 lb rigatoni

Salt and pepper to taste

If you're anything like us, you live by mise en place and cleaning up as you go. It really does make the cooking experience that much more enjoyable. So, with that in mind, your "meez" at the ready, set a pot of water to boil. While the water is working, coat your pan with a little olive oil and throw in the bacon. Cook bacon until it's ready, to your taste. We like it to be just cooked, but not too crispy. Pull the bacon out, add in a bit more olive oil if needed.

(At this point your water should be rolling, so add a healthy dose of salt and get your pasta going and don't forget to give everything a stir throughout the cooking process.)

Throw in the quartered mushrooms, sauté for about a minute and add in the garlic and shallot. Sauté for about another two minutes and add in the white wine. Let it go at this point on a low flame. Add in pasta water if things are looking dry. You want a silky coating on your dish, so there has to be plenty of liquid to keep things balanced.

(Reminder: Please salt, pepper, and taste as you go.)

Once the pasta is ready, be sure to reserve about a cup or more of the cooking water before you drain it. Add the pasta to the pan and stir well. Keep the flame on low while you do this. Add the pesto until everything is just coated. You might want to add in some cooking water at this point. Now add in the créme fraîche and stir well. At this point we like to give everything a healthy dose of black pepper. Turn off the flame. Everything should look silky. The bottom of the pan should not be dry, there should be a thin coating of liquid. If there isn't, stir in a little more cooking water. You don't want stiff/dried out pasta.

Time to plate. Be generous with your portion, you've worked hard and this is your reward. Top with  a few leaves of basil and a nice dusting of parmesan.

Note: Where ever possible we source ingredients from natural/organic vendors and our garden.

©2009 Amuse-bouche for Two

Bouchon au Thon

This recipe for Bouchon au Thon is adapted from Molly Wizenberg's

"A Homemade Life: Stories and Recipes from My Kitchen Table".

6 oz. can water packed tuna

1/4 cup yellow onion

2 tablespoons chopped parsley

3 tablespoons tomato paste

1 cup Gruyere

1/3 cup Créme Fraîche

3 large eggs

Salt and pepper to taste

I broke up the tuna in a medium bowl with a fork. Mixed in onion and parsley. Added tomato paste and mixed until just blended. Added gruyer and creme fraiche, mixing until just blended. Finally I add in 3 eggs, salt and pepper.

Since I only have a 6 muffin capacity tin, I used that in stead of the the 8 muffin tin suggested. I greased the muffin tins with olive oil and divided the mixture evenly while the oven preheated to 325° (I actually ended up increasing the temp to 335° to get to the right temperature thanks to our handy dandy oven thermometer). I then baked for about 30 minutes. When the Bouchon au Thon was ready I pulled them from the oven and let them cool for about 5 minutes before I removed them from their respective tins.

My suggestion would be to serve warm from the oven. Once at room temperature, the texture and flavor are quite different, but well worth eating all the same.

Note: Where ever possible we source ingredients from natural/organic vendors and our garden.