The Irish Burger

By: The Food Hunter

This is my first Kerrygold monthly challenge post; but it won't be my last. I have always been a huge fan of Kerrygold Irish style butter, and though I knew they also sold cheese, I had never had an occasion to cook with it. That is all about to change with the monthly challenges. Each month I will be sent different products to work with and a theme. My job is to create an amazing recipe from whatever I am sent.

This month we are celebrating summer with an outdoor BBQ and the challenge is to create a drool worthy burger featuring Kerrygold cheese. I put my thinking cap on and decided I would take the classic Irish dish, Corned Beef & Cabbage and turn it into an Irish themed burger. Crazy you say? This burger is delicious and darn-near foolproof.

After discussing with a local chef I decided to use a mixture of brisket and a fatty piece of chuck as my base, guaranteeing a juicy & flavorful burger. I buy my meat from a local butcher and grind it myself so I know exactly what I'm getting. I topped the burgers with a a thick slab of Kerrygold Dubliner cheese, a homemade tangy vinegar coleslaw, and a slightly spicy mustard. Aged for 12 months, the Dubliner cheese has the elements of a mature cheddar, and the piquant bite of aged Parmesan. It melts well and completely rounded out the burger.

The Irish Burger
(printable recipe)
For the Burger
Equal parts chuck & brisket
Kerrygold Dubliner Cheese, cut into pieces
vinegar coleslaw
sesame burger buns
spicy Irish mustard

Form meat into 1/3 lb patties and generously season with salt and pepper.

For the Coleslaw
1.5 cups white cabbage, sliced thin
1.5 cups purple cabbage, sliced thin
2 medium sized carrots, grated
1 apple, grated
2 tbsp flat leaf parsley, chopped
1 tbsp celery leaves, minced
1 tbsp olive oil
2 tsp apple cider vinegar
2 tsp Irish mustard (or whole grain mustard)
1-2 tsp honey, melted
1/4 tsp coarse ground black pepper
salt to taste

Directions:
In a bowl, mix the cabbage, carrots, apple, parsley and celery leaves. In a smaller bowl, whisk together the oil, cider vinegar, mustard, black pepper, and honey.

Pour the vinaigrette over the dry ingredients and toss until evenly coated.

Putting it all together
Grill burger patties until desired doneness. I like my bugers medium rare. Add cheese during the last 2 minutes of grilling and allow to melt.

Remove from grill and let burger rest slightly. Spread one side of bun with spicy mustard. Add burger and top with a heaping portion of coleslaw.

I received products for recipe development purposes but all opinions are my own.

Chef Rocco Whalen's Slow Cooked Ohio Bacon with Blood Orange Agrodolce and Ciabatta Crumble

By: The Food Hunter

This past January, on the eve of Superbowl Sunday, I was invited to cover the Taste of The NFL, Party with a Purpose held at Westworld of Scottsdale. This event is a unique way to experience exceptional cuisine, meet NFL players and coaches, and support the fight against hunger. (you can read more about my experience here)

It was during that event that I met Chef Rocco Whalen, of Fahrenheit Restaurant in Cleveland. A Cleveland native Chef Whalen started cooking at the early age of 19. After graduating from Pennsylvania Culinary he headed west where he worked for five years in the kitchens of restaurants owned by Wolfgang Puck. In 2001 he returned to Cleveland and worked as exec chef at Blue Point Grille and from there opened Fahrenheit in 2002.

It was the smell of bacon that led me to Chef Whalen's station at the Taste of The NFL, Party with a Purpuse. He was serving bite size pieces of slow braised slab bacon with a sweet and sour blood orange sauce, topped with micro basil and homemade ciabatta bread crumbs. It was out of this world and I was happy to learn he would share the recipe with me.

Over the past several months this recipe has resided on my desktop, teasing me every time I turned on my computer. Finally this past weekend, with no other prior commitments on my plate, I had time to cook this dish.

Combining blood orange juice with ginger, vinegar, soy sauce and brown sugar makes a delicious sweet and sour glaze which complimented the fork tender slab bacon. We served it along side a mix of sauteed cabbage and carrots. The result was a perfectly flavored meal.

Slow Cooked Ohio Bacon with Blood Orange Agrodolce and Ciabatta Crumble
(recipe courtesy of Chef Rocco Whalen)

For the Bacon:
1 lb Ohio Slab Bacon (unsliced)
1/2 cup Brown Sugar
8 Thyme Sprigs
1 cup Water

Using a paring knife, score the slab of bacon in a cross-hatch fashion letting the knife run about 1/4 “ deep into the slab. Rub the brown sugar all over the bacon on both the top and bottom. Place a roasting rack in the bottom of a baking dish and fill just to the surface of the rack with water. Place the pork on the rack so that the bottom of the pork is just touching the water. Place thyme sprigs evenly over the top surface of the slab. Cover tightly with Foil or a lid and place in a 300 degree oven. Let bake for 4-6 hours or until the slab is fork tender.

For the Glaze:
3 oz Blood Orange Juice
1 oz Soy Sauce
2 oz Brown Sugar
.25 tsp Garlic, minced
.5 tsp Ginger, minced

In a sauce pot, combine all ingredients. Bring to a simmer while stirring. Remove from heat.

For the Crumble:
4 ea Slices Ciabatta
2 T Olive Oil
½ tsp Kosher Salt

Rub the Ciabatta slices with the olive oil and season with salt. Place in a 350 degree oven for 8-10 minutes or until the bread is golden brown and crisp. Once cool, transfer the bread to a food processor and pulse until they become crumbs. Reserve.

For the Garnish:

2 T Micro Basil (Substitute: 2 T of roughly chopped Basil)



Sauteed Carrots & Cabbage
(adapted from food.com)

1⁄2 head purple cabbage, shredded
1/2 head white cabbage, shredded
3 carrot, shredded
2 garlic cloves, thinly sliced
1⁄2 medium onion, finely chopped
pinch ginger
1⁄2 teaspoon red wine vinegar
1 tablespoon olive oil

Heat oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.

Tomato Basil Hummus Dip

By: The Food Hunter

I've been invited to join this month's Progressive Eats dinner. What is Progressive Eats? Well it's a virtual version of a progressive dinner where people travel from house to house to share in different courses of a meal. For the virtual version a theme is chosen each month, members share recipes on their site and you go from blog to blog to check them out.

This month's theme is herbs and it couldn't be more perfect for me. My garden herbs are growing wild and I love adding them to recipes when they are so fresh. Fresh herbs can dramatically change the taste of a dish, which makes experimenting with different ones fun. Just remember there are no rules when it comes to using herbs. Whatever you like is what works.

We grow a variety of different kind: lemon balm, oregano, sage, basil, parsley, thyme, bay leaf, mint and rosemary. My favorite and the one I find myself using most often is basil. I love the fresh taste it gives to vegetables, specially tomatoes.

When I saw this recipe online I knew I had to try it. A dip that features tomatoes and basil sounds like a dream come true to me. I switched it up a little to meet my tastes and it was absolutely perfect.



TOMATO BASIL HUMMUS

2 plum tomatoes, quartered
olive oil
sugar
1 15-ounce can chickpeas, rinsed
1 cup fresh basil leaves
1/4 cup olive oil, plus more for serving
1 teaspoon ground cumin
kosher salt

Preheat oven to 450. Drizzle tomatoes with olive oil and sprinkle with sugar. (this is a technique I learned from Mario Batali) Roast until softened and starting to blister, about 30 minutes. Cool.

In a food processor, purée the chickpeas, tomato, basil, oil, cumin, until smooth and creamy. Add salt and pepper to taste. Add 2-3 tablespoons water as necessary to make creamier.

Transfer to a bowl. Drizzle with olive oil before serving.

Cooking with Herbs

• Zucchini, Potato and Herb Fritters with a Garlic and Herb Yogurt Sauce from Creative Culinary
• Pesto Pasta Salad from That Skinny Chick Can Bake
• Homemade Cilantro Mayonnaise from The Heritage Cook
• Methi Machli - Fish with Fenugreek Sauce from Spice Roots
• Tomato Basil Hummus from Food Hunters Guide
• Lemon Sage Mustard from Stetted
• Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram from The Wimpy Vegetarian
• Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce from Jeanette’s Healthy Living
• Sauteed Zucchini Noodles with Fresh Herbs and HazelnutsfromHealthy Delicious
• Lemongrass Ice Cream from Pastry Chef Online
• Peach Blueberry Basil Cobbler from Never Enough Thyme
• Peach-Rosemary Shrub from girlichef
  
  
  Progressive Easts is a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary.

Target Made To Matter Products To Include StonyField

By: The Food Hunter

People talk about wanting to being green all the time, yet say it is too hard. What they don't understand is how simple it actually is. There are a lot of things you can do to be more green especially in the kitchen. For example: switch from plastic containers to glass, use eco-friendly dish soap and chemical free cleaning products and grow your own or buy local whenever you can. 

I do my best to be green, so you can imagine how happy I was to learn about the Made-To-Matter program at Target. The program makes it even easier to go green by offering effortless access to high quality better for the earth products. Items like Seventh Generation dish soap, Method dishwasher detergent and Justin's All Natural Nut Butters to name a few. I like the idea of being able to shop in one store to find all the green products I need for my kitchen. Let's face it...it's up to us to make a difference and what we purchase for our kitchen is a great place to start.
 

Even more exciting is that starting in August one of my favorite yogurt brands, Stonyfield, will be part of the program (you can read more about that here). Stonyfield co-founders have been on a mission since the early 1980's to help family farms survive, keep food and food production healthy and help protect the environment. The details of their exclusive-to-Target line of organic yogurt is still under wraps, (think coconut & maple) but you can expect to see 6 new certified organic, gluten free and completely delicious flavors on the Target shelves soon.

What do you do in your kitchen to be a little greener?

I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own

Featured Mixologist Cortney Wilson & The Mushroom Manhattan

By: The Food Hunter

Today's featured Mixologist is Cortney Wilson, assistant manager of restaurants and bars for Sheraton Phoenix Downtown Hotel. Cortney is also the resident mixologist for District American Kitchen & Wine Bar inside the hotel. In her role as assistant manager, Wilson oversees operations of all food and beverage venues within the hotel

As the restaurant’s primary mixologist, Wilson is able to indulge her true creative passion. She develops the seasonal bar and cocktail menus for District American Kitchen & Wine Bar as well as working with her team to craft the eatery’s Mixologist’s Drink of the Day.

In the development of craft cocktails, Cortney relies on her extensive culinary background. Prior to starting with Sheraton Phoenix Downtown Hotel more than three years ago, she spent five years as a Chef at the Arizona Biltmore Resort and Spa, a Waldorf Astoria Collection. She also served as a restaurant consultant and executive chef for more than three years at Diamond Jim’s in her hometown of Mi Wuk Village, Calif. Her relationship with Diamond Jim’s continues today as she acts as guest chef for the owner’s bi-annual golf tournaments.

In her spare time, Cortney tends to her extensive fruit, herb and vegetable garden, which is often the source of the inspiration for the innovative cocktails she creates. This is demonstrated well in the Mushroom Manhattan below. A mushroom cocktail may sound extreme but with hints of apricot chantrelles unlike their counterparts seem to be a more fruity fungi.

When asked how she came up with the Mushroom Manhattan Cortney responded,

“The goal for District American Kitchen and Wine Bar’s mixology program was to take it back it to the roots of classic American cocktails, giving classic drinks like Old Fashioned (s) and Manhattans a modern twist. Specifically, I wanted to work with my team to put out of the ordinary food products into play in recipes. One of the bartenders came in with the Chanterelle infused bourbon and we just went from there.”

Mushroom Manhattan
(recipe courtesy of District American Kitchen & Wine Bar)

2 ounces chanterelle mushroom infused Cave Creek Bourbon
2 dashes of Figgy Pudding Bitters
1 ounce apricot syrup
Luxardo cherry
Chanterelle mushroom

Combine ingredients in Manhattan glass and garnish with Luxardo cherry and chanterelle mushroom. (Use re-hydrated, bourbon soaked chanterelle for garnish)

For the Chanterelle infused Cave Creek Bourbon
5 dried chanterelle mushrooms
1 bottle Cave Creek Bourbon
Soak chanterelles in bourbon for 24-hours.

Foodies In Phoenix: Blue Hound Kitchen & Cocktails

By: Lauren Potter

While strolling south on 1st Street in the heart of downtown Phoenix, you can’t help but notice a mesmerizing staircase to the west. Accented with a tranquil water sculpture and lined by lush green trees and foliage, the scene is reminiscent of a mirage.

Photo by Lauren Potter

Wondering what’s at the top of the staircase, you ask yourself, “Will it be worth it to find out?” If, at this point, curiosity hasn’t got the better of you, I’m here to answer: “Yes.”

Kimpton’s Blue Hound Kitchen + Cocktails at CityScape in downtown Phoenix is not your average hotel restaurant, and they certainly don’t serve average cocktails. From their seasonally-inspired American cuisine, to their hand-crafted signature cocktails, Blue Hound offers a unique dining experience that’s best shared with friends. (Or in my case: food bloggers.)

Photo by: Lauren Potter

I got to experience Blue Hound Kitchen + Cocktails as a kind of ‘social appetizer,’ just before the official start of the #FoodiesInPhoenix tour. As someone who usually dines alone, I can say that it was worth the wait. Not only did I get to try just about every item on the menu, I was in the company of four fabulous female food bloggers, all brought together by the one and only Food Hunter!
  

Photo by: Lauren Potter

As we arrived at our table, not before stopping to admire the warm yet industrial atmosphere – garnished with leather armchairs and a dazzling chandelier, we were greeted by a selection of freshly prepared, photo-worthy fare (and boy were there photos).

Photo by: Lauren Potter

First things first, we ordered cocktails! Stephanie Teslar, Blue Hound’s head bartender, spends a lot of time in the kitchen experimenting with produce and pairing her cocktails with Blue Hound’s menu. Needless to say the group did a great job at sampling the drink menu.

Among the shareable plates were Chef Sean Currid’s Fried Green Tomatoes. Served with a spicy remoulade and jumbo lump crab, the tomatoes were a perfect start to the evening. Light and flavorful, the tomatoes had a delicate crunch on the teeth and the remoulade added a creamy layer of depth to the acidity of the fruit. And, I’m sorry but you had me at jumbo lump crab.

The Hickman’s Deviled Eggs featured locally raised eggs from Buckeye, Arizona. Now, before you tell me that your grandma makes “the best deviled eggs,” hear me out. These eggs were special. Not only were they artfully presented with a thin, baton-like sprig of green onion balanced atop the perfectly piped yolk. The savory-sweet flavor of the bacon jam, tucked inside, was complemented by the subtle, creamy yolk and egg white – the green onion adding a peppery crunch at the end. Who said eggs and bacon are only for breakfast?



From one jam to another, we moved from bacon to tomato. Chef Currid’s Boudin Balls were warm, crisp on the outside, soft in the center and served in a stylish round, wide-rim bowl. Atop a hefty dollop of flavorful tomato jam, the Boudin Balls were finished off with stunning swirls of green onion.



One of my absolute favorite selections from the lighter fare were the Spare Rib Sliders. Admittedly, when I saw them on the table I was hesitant. Past experience at another establishment which served less than satisfactory sliders left me somewhat scarred. But from the moment I sank my teeth into the King’s Hawaiian roll and tasted spare rib which melted in my mouth, I was sold. Chef Currid had changed me from a slider cynic to slider evangelist… But not just any sliders, only Blue Hound’s sliders (complete with root beer onions and horseradish cream). Just try them, OK? (No, seriously.)



Just when I thought things couldn’t get better, I tried the Seared Ahi, served on a quinoa cake with pickled peppers, and avocado. One of the most stunning, vibrant and colorful plating I had seen in downtown Phoenix, the ahi did not disappoint. As an unofficial sushi connoisseur, I was incredibly impressed with the freshness and flavor. It was light, delicate and the pickled peppers and aji amarillo added an extra pop of flavor.



From the water to the fields – the main dishes covered all bases: shrimp, chicken, fish, pork and beef.

Chef Currid’s Shrimp and Grits brought the comfort of Creole to the dusty desert. Rich, creamy grits with smoked andouille sausage sat beneath large, grilled shrimp that seemed to pop in your mouth with each bite. Very rich in flavor, the dish paired well with the delicate flavor of Currid’s Chilled Golden Beet salad.



Mistakenly identified by myself as salmon, Blue Hound’s Arctic Char was an enjoyable dish that was rich in color and mild in flavor. Though, ‘mild’ should not be mistaken for ‘meh.’ With the pleasantly unexpected pop of olives, oranges and yogurt, the char – served on a bed of lemon cous-cous – also paired well with the Blue Hound’s Grilled Asparagus.

One of the most popular dishes at our table was Chef Currid’s Herb Roasted Chicken. Served with farro, the chicken was also home to a subtle brush of Harissa hot chili paste, as well as the wildly popular spiced carrots. One of the most tender and juicy chicken dishes I have had to date, Chef Currid is obviously doing something right. Admittedly, I wasn’t excited at the prospect of chicken. Sure, I like it, but I haven’t been “wowed” by chicken in a while. “Just how good can it be?” I thought. Well, I found out ....And now I’m ready to go back for more.



If there was ever a dish that surprised me the most, it was Blue Hound’s Double Cut Pork Chop. Its plating offered a stunning visual presentation – an artistic swirl of chimichurri sauce framed the sizable piece of grilled pork, grilled greens and crispy spring onions. Much to my surprise, the dish wasn’t all looks. After struggling to find a piece of pork left on the bone after my four female counterparts had their share, I managed to carve of a camouflaged chunk which could have easily been mistaken for fat. When I placed it in my mouth and began to chew – a literal burst of juicy garlic goodness filled my mouth and my senses.

Quite frankly, I don’t know how it was humanly possible for us to even entertain the thought of dessert, but in the interest of our food blog audiences, we decided to take one for the team…

With my silver spoon in hand, I first took a scoop of the Chocolate Pudding. Served in glass jar, the pudding is simple yet stellar. Sweet, light, and topped with marshmallow fluff, the dessert was also served with peanuts… and did we mentioned it was chocolate pudding? CHOCOLATE. Who doesn’t like chocolate? Honestly. You can’t go wrong.



Chocolate lover or not, by far the most memorable moment of the evening was when I ate a spoonful of Chef Currid’s decadently delicious Pineapple Upside-Down Cake. Serviced in a cast iron skilled with salty caramel sauce and house-made date ice cream, the cake was sinfully delicious.



After all the fun I had with my new food blogger friends sharing dishes and tasting new flavors, there is one very important lesson that I learned: Blue Hound is worth taking the stairs for.



Blue Hound Kitchen & Cocktails
2 East Jefferson St.
Phoenix Az 85004

This experience was provided complimentary. However, all opinions and comments are my own. 

Cuban Inspired Flank Steak Salad

By: The Food Hunter

I've been craving Cuban food lately, in particular the garlicky citrus mojo which is a key ingredient in many Cuban dishes. The thought of this tangy sauce paired with beef has been consuming my days, so this past weekend I decided to put an end to this yearning.

I marinated a flank steak for hours in a tangy mixture of lime, orange juice, cumin and oregano before grilling and serving it alongside a green salad with tomato & avocado. I dressed the salad  with some reserved marinade giving it a fresh Cuban flair.

Cuban Inspired Flank Steak Salad

2 limes

2 oranges

1/3 cup olive oil
2 cloves garlic, minced

1/8 cup red onion, diced

1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
Freshly ground black pepper
2 flat iron steaks
1 lime, cut into wedges

1 avocado, cut into wedges

salad greens

Whisk together the lime and orange juice, olive oil, garlic, onion, oregano, and cumin. Reserve 1/2 cup marinade to dress salad. Pour the remaining marinade into a large plastic bag and add the steak. Refrigerate for several hours.

Preheat grill. Place steaks on grill and grill 4 to 5 minutes per side for medium rare. Remove steaks from the grill and serve alongside salad dressed with reserved marinade and a drizzle of olive oil. Garnish with lime wedges.

Foodies In Phoenix at The Fairmont Scottsdale Princess & La Hacienda

By: The Food Hunter

Earlier this month I participated in an amazing 3 day food and travel event, with 3 fellow writers, right here in Arizona. (you can read more about the group here) Our first two nights were hosted at the luxurious Fairmont Scottsdale Princess, which sits on 65 scenic acres of land in North Scottsdale.

The Princess has five pools, 4 restaurants, an outdoor bar area, a health and wellness spa and so much more. Unfortunately, I didn't have time to experience all they have to offer, which just means I need to make a return visit!

My room was spacious and comfortable and included a private deck which overlooked one of the resort's five pools.

When it comes to dining, the Fairmont takes things seriously, offering guests 4 award winning options: Bourbon Steak by Michael Mina, Toro Latin Restaurant & Rum Bar, Ironwood and La Hacienda by Richard Sandoval.

We dined at La Hacienda, the resort's modern Mexican restaurant. La Hacienda features a tequila bar with 200+ varieties of tequila from 36 different labels. They take tequila seriously at La Hacienda offering tastings on the weekends presented by a tequila god or goddess.

Our dinner started with fresh made margarita's (I had the watermelon and loved it) and a trio of house-made guacamole: spicy crab and mango, jalapeno bacon, and pomegranate peach. If I had to pick just one it would be the Jalapeno bacon. The spice was just right for my taste buds. 

Chef de Cuisine, Forest Hamrick, spent time with the group chatting about his approach to the restaurant's cuisine, and his travels throughout Mexico to learn more about the culture and food.



Our main course included the Carnitas Hacienda, slow roasted pork shoulder served with a sweet corn habanero slaw which was out of this world.



And the Filet La Parilla, grilled tenderloin served with a cheese enchiladas in a mole sauce, also very tasty.



Dessert featured house-made cinnamon churros served with caramel, chocolate sauce and a sauce similar to a crème anglaise.



Even if you don't have room for dessert I would recommend you order a flaming coffee. They are a specialty of the house and are prepared tableside so guests can enjoy the dramatic presentation.



As I mentioned before my stay at the Fairmont was way too short. I would have loved to check out all of the spa amenities, the additional pools and certainly the other dinner options at this wonderful resort. Scottsdale Fairmont Princess....I will be back!

Scottsdale Fairmont Princess

7575 East Princess Drive
Scottsdale Arizona, 85255

This experience was provided complimentary. However, all opinions and comments are my own.

Mixed Berry Crostata

By: The Food Hunter

One of the best things about summer is the abundance of fresh fruit that is available everywhere; my favorite of which are berries. Vibrant in color, sweet and delicious, berries can be used in many different recipes. I like to mix them in my morning oatmeal, add them to salads and even use them to make fresh fruit salsa or sangria. Of course adding them to desserts is always fun.

This time of year I love making fruit crostata, a sweet pastry dough filled with fresh fruit. Although I thought peach was the most-liked in our house it seems this mixed berry is the real winner.



Mixed Berry Crostata

For the Filling
1 pound berries (strawberries, blueberries, raspberries, and/or blackberries)
1/4 cup sugar
zest of 1 lemon
1 - 2 tablespoons flour

Mix together in a bowl

For the Crust
2 1/3 cups unbleached all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Freshly grated zest of 1 lemon or 1 small orange
3/4 cup (1 ½ sticks/6 ounces) unsalted butter, cold, cut into ¼-inch cubes
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup heavy cream
A few drops ice water, if necessary

Place the flour, sugar, salt, baking powder, and citrus zest in the bowl of a food processor and pulse several times to combine the dry ingredients. Add all of the cold, cubed butter to the bowl and pulse to process the mixture until it is sandy and there are no visible lumps of butter.

In a small bowl, whisk together the egg, egg yolk, vanilla extract, and heavy cream. Add the wet ingredients to the food processor and pulse 3 or 4 times, or until the dough comes together. If necessary, add some ice water, a few drops at a time, to make the dough come together.

Remove the dough from the food processor and work it out with your hands to even out any dry and wet spots. Form the dough into a ball, flatten into a disk, wrap in plastic, and chill until firm, 1 to 2 hours, before rolling it out. You can also freeze the dough, well wrapped, for up to 2 months.

For the Crostata
Preheat oven to 425°. Line a baking sheet with parchment paper. Roll dough into a circle and place on pan. Arrange berry mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover berry mixture). Sprinkle dough with a little sugar.

A Dinner In A Movie: Goodfellas

By: The Food Hunter

If I had to pick a movie that reminds me of where I grew up it would be Martin Scorsese's Goodfellas; a film which chronicles mobster life in New York City. Though not connected to the mob, I did grow up in an Italian American neighborhood in Philadelphia similar to the one depicted in the film. Family was important, as was food and of course being Italian.



With this year being the 25th Anniversary of  Goodfellas, I decided it was time to watch the movie again. In planning I came up with the idea of "A Dinner In A Movie;" basically an excuse to have friends over and recreate a classic food scene from a favorite film. I decided to recreate the prison dinner scene in Goodfellas...right down to the translucent garlic cut with a razor blade. For those that don't know this movie the prison meal is a classic Italian American feast that the mob boys cooked up while doing time behind bars.



Even if you haven't seen the movie, though I highly suggest you do, this pasta is perfect for feeding a crowd. The recipe below was adapted from Dave Watts, head chef at The Cotswold House Hotel. It may not be the exact recipe used in the movie but it certainly reminded me of countless meals I ate growing up.

Is there "A Dinner In A Movie" you would like to see me recreate? Leave a comment below and let me know.

Prison Tomato Sauce
2-3 onions peeled and finely diced
olive oil
1/2 lb ground beef
1 lb ground pork shoulder
1 cup chicken stock
5 cloves garlic peeled
1/2 cup white wine
1 28 ounce can tomato puree
1 28 ounce can chopped tomatoes
salt & pepper
1 lb pasta

In a large frying pan, over high heat add oil and fry both the ground beef and pork in separate batches, ensure your pan is really hot to get a good color on all of your meat. Drain each batch of meat into a colander, over a bowl to catch any juices.

Heat olive oil in a large pan over medium heat, add diced onion and a teaspoon of salt. Cover with a tight-fitting lid and turn down to a medium low heat, stirring it every three to five minutes. Keep cooking this until the onions are completely soft and translucent. This will take around 25 – 30 minutes.


Once you have fried your last batch of meat, place it all back into a pan over medium heat and add your finely sliced garlic. Cook this for 1 to 2 minutes, until the garlic starts to break down. Now add the white wine, boil and reduce to almost nothing, then add the stock. Turn your heat up high and continue cooking until the liquid is reduced by half.

Add your canned tomatoes stir and place the lid back onto the pan and cook on a really low slow heat for 2-3 hours. Finally add a pinch of salt and the ground black pepper. Taste and add more seasoning to your liking.

Bring a large pot of water to a rolling boil and salt generously. Add the pasta to the boiling water, stir to separate the noodles, and cover the pot. Drain the pasta in a colander set in the sink.

Pour the pasta into a large bowl and spoon about two-thirds of the sauce over it. Gently toss the pasta and sauce to coat evenly. Add more sauce as needed. Serve immediately. 

Honey Lime Black Bean Dip

By: Evan Burke

The best parts of summer are relaxing and eating food by the pool. Greek yogurt mixed into dips is a perfect way to fulfill both requirements while still being somewhat healthy. With yogurt dips, the possibilities are limitless; almost anything goes good with a dip!

This flavorful black bean, lime, and honey, Greek yogurt dip is a delicious treat for the long hot days of summer. The dip tastes great with salty foods like tortilla chips and pretzels, and equally as good with fresh veggies. It’s refreshing to eat on a hot summer day and is quick and easy to make as a snack or appetizer. Plus, using Greek yogurt in dips rather than mayonnaise or sour cream makes them healthy and delicious. Add this dip to your poolside menu this summer.



Honey Lime Black Bean Dip

One 15-ounce can black beans, drained and rinsed
½ cup Stonyfield Greek Yogurt
¼ cup salsa or hot sauce
2 Tablespoons lime juice
½-1 Tablespoon honey
1 teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon garlic powder

Place the beans, salsa, Greek yogurt, lime juice, honey, cumin, chili powder, and garlic powder in the bowl of a food processor and process until smooth and creamy. Serve with your favorite chips or fresh veggies.

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Chocolate Cherry Mascarpone Cake...A.K.A Donauwelle Cake

By: The Food Hunter


In Germany this elegant cake would be called Donauwellen (“Danube waves”) because of the wavy  patterns formed with each layer. The traditional German recipe combines a slab of marble sheet cake with sour cherries, buttercream and melted bittersweet chocolate on top. If you search the internet you will find a lot of recipe variations for this elegant cake. It's one of those easily adaptable recipes that always seems to come out delicious.

Being the chocolate lover that I am I decided to switch things up and make a chocolate cake base, I added a sweetened mascarpone layer, though next time I may try using ricotta. I used dark Morello cherries and a 72% dark chocolate for the ganache. The results were amazing!!

Chocolate Cherry Mascarpone Cake

For the chocolate cake:
1 1/3 cups flour
7 oz butter
1/2 cup sugar
3 large eggs
6 tbsp cocoa
1 tsp baking powder
1 jar of dark cherries, drained

For the cheese layer:
16 oz mascarpone
5 oz heavy cream
1 cup powdered sugar
1 vanilla bean

For the ganache:
10 oz dark chocolate
7 oz heavy cream


Preheat your oven to 350. Mix butter and sugar until creamy, add the eggs and mix well until all combined. Combine the flour, baking powder & cocoa powder. Add to the egg mixture and mix well.

Pour batter into a greased springform baking pan, smoothing it evenly. Bake for 40 minutes. Let cool completely in pan.

In the meantime put the mascarpone, powdered sugar and vanilla bean into a mixer and mix until smooth. Add the double cream and mix again until well combined.

Refrigerate until the cake is ready. Once ready spread mascarpone mixture over cake and put back into the refrigerator.

Finely chop the chocolate and put into a bowl. In a small pot, bring the double cream to boil. Add chocolate and stir to melt.

Spread the chocolate over the cake deliberately leaving it uneven.  Refrigerate at least 2 hours or until set.