Spicy Garlic & Thyme Mozzarella Balls

By: The Food Hunter

Bite-sized foods are ideal to make for crowds both large and small. Served with toothpicks these tasty marinated mozzarella balls would make an elegant hors d’oeuvre for New Year's Eve. Prepare ahead of time and watch them quickly disappear as your guests arrive!

Spicy Garlic & Thyme Mozzarella Balls
4 Tbsp. extra virgin olive oil
8 oz. package of fresh Mozzarella, Ciliegine
1 garlic clove, minced
¼ tsp. crushed red pepper
1 Tbsp. fresh thyme, minced
2 Tbsp. salted capers, chopped
Salt to taste
toothpicks

Heat 1 Tbsp. of extra virgin olive oil in a small skillet over medium heat. Add garlic and crushed red pepper and stir until garlic becomes fragrant.

Remove from heat and stir in the thyme. Allow to cool slightly before adding capers and remaining 3 Tbsp. of olive oil. Season to taste with salt and extra crushed red pepper.

Pour over mozzarella and stir to coat. Serve with toothpicks as individual appetizers.

The Fancy Free Cocktail for #Progressive Eats

By: The Food Hunter

Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. This month’s theme is New Year's Eve Extravaganza hosted by Jane of The Heritage Cook. Thanks for stopping by and joining the party! Now pour yourself a drink, I suggest the one below, and enjoy all of the delicious recipes we've compiled for you.

The Fancy Free cocktail, inspired by the Manhattan, can easily be scaled up. So this New Year's Eve, instead of playing bartender, plan ahead and make a big batch in advance.

The Fancy Free Cocktail

2 oz. bourbon
½ oz. maraschino liqueur
1 dash orange bitters
1 dash angostura bitters

Combine all ingredients and stir gently until well mixed. Pour into a cocktail glass. Garnish with an orange twist.

New Year's Eve Extravaganza!

Pomegranate Champagne Cocktail from That Skinny Chick Can Bake

Fancy Free Cocktail from The Food Hunter's Guide

Appetizers

• Baked Brie with Cabernet Cranberry Cherry Sauce from The Redhead Baker

Bread

• Champagne Yeast Brioche from Pastry Chef Online

First Course

• Lobster and Crab Chowder from The Wimpy Vegetarian

Main Course

• Beef Filet Steaks with Homemade Bearnaise Sauce from The Heritage Cook

Side Dishes

• Puff Pastry Potato Roses from Mother Would Know

Desserts

• Yuzu Cheesecake from Spice Roots
• Chocolate Orange Stout Cake with Orange Frosting from Creative Culinary

We have a core group of 12 bloggers, but we are always looking for substitutes. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary (LINK: http://www.creative-culinary.com/progressive-eats/ ) or contact Barb directly for more information. (LINK: http://www.creative-culinary.com/contact-us/ )

Experience Fine Dining in Chicago at Palego Italian Restaurant

By: The Food Hunter

Hidden within the luxurious Raffaello Hotel in Chicago is Pelago, an exquisite fine dining Italian restaurant offering an elegant environment to savor wine & Italian specialties. An evening at Pelago promises a dinner of fresh ingredients, hand-made pastas and genuine flavors, served in an intimate setting.

Chef Mauro Mafrici hails from Trieste, in Northern Italy and has worked in restaurants both in Italy & NYC before making his way to Chicago & Pelago. Chef Mafrici's take on Italian cuisine is approachable while at the same time creative. His culinary style is greatly influenced by culture and having parents from both northern & southern Italy.

As you enter the restaurant, you are greeted by the hostess who graciously takes your coat (a very nice touch) before you are escorted to your table in the elegant main dining room, adorned with white table clothes, and a small fireplace.

During our visit chef put together, for us, a fabulous tasting menu with wine pairings so we could try a variety of flavors. We started with a trio of mozzarella: a nice portion of Burrata sitting on a mound of caponata, Schmorza with marinated white beans on top and a Buffolo caprese. Though all tasty and equally delicious, I preferred the burrata since it is notoriously my favorite.

Our tasting menu continued with four sharable portions of handmade pasta: Ring Ricotta Dumplings with Sausage and Green Peas, Penne with Hen Ragù, Potato Dumplings with Venison Ragù, and Rolled Tube Pasta with Lamb Ragù.

I'm a huge pasta lover and it takes a lot to impress me, but after several bites of perfectly made pasta it is evident that Chef Mauro Mafrici loves it as much as I do. In each case the texture of the pasta and their accompanied sauce was a match made in heaven. If I had to pick a favorite it would be the ring ricotta dumplings for their taste and consistency.

Our main course was a hearty portion of the restaurant's signature roulade; a roasted pig loin, pounded thin and rolled around a duck breast, served with whipped potatoes & vegetables. An interesting and incredibly tasty combination of flavors that I would definitely return for.

We finished off our meal with a nice selection of delicious desserts and like everything else at Pelago they were fabulous. There was a ricotta cheesecake, which tasted like my Italian grandmothers, a simply delicious panna cotta, a nutella layer ake and a flourless chocolate cake with housemade gelato.

If you are seeking a fine dining experience in Chicago's Gold Coast area and love quality Italian cuisine, dinner at Pelago is exactly what you are looking for.


PELAGO RISTORANTE
Raffaello Hotel, 201 E. Delaware Pl.; 312-280-0700

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

Honey, Ricotta & Pistachio Spread for Crackers

By: The Food Hunter

Chances are good you will probably get an unexpected guest or two this holiday season and will need, at the very least, a snack to serve them. It's situations like this where it's important to have staples such as crackers and nuts always in the pantry.



Though both of these are just fine on their own there are countless ways to use them together to create interesting sweet or savory snacks for your guests. Before you jump to conclusions, I should tell you that I don't keep any old cracker in my house. It has to be a product that is non-GMO and made with a minimal amount of carefully selected ingredients and of course it also has to taste good!



Back to Nature's multigrain flax seed flatbread and their stoneground wheat crackers are two that I like a lot. The flatbread are thin savory crackers with a hint of nuts. They are best served with creamy toppings (like the honey, ricotta & pistachio spread below). The stoneground wheat are a heartier cracker sprinkled with sea salt, that pair well with hard cheese.



Honey, Ricotta & Pistachio Spread for Crackers

1 cup ricotta cheese
honey to drizzle
1 teaspoon fresh thyme, minced
1/4 teaspoon sea salt
Back to Nature multigrain flax seeded flatbread crackers, for serving
Back to Nature pistachio nuts, chopped

Mix the ricotta with the chopped thyme and season with salt.  Warm ricotta mixture in a 400 degree oven for about 10 minutes. Generously spread on crackers, drizzle with your favorite honey and top with chopped pistachios. 

I received product & compensation for this post. As always, all opinions are 100% my own

A Comforting Winter Soup: Pasta e Fagioli

By: The Food Hunter

Small pasta and cannellini beans are the base of one of my favorite Italian soups: Pasta e Fagioli. Recipes for this popular Italian dish vary by region but typically include: soffritto, herbs and often pork and/or tomatoes.

Pasta e fagioli is a no-fuss soup that is perfect on a cold winter day. It can easily be made ahead of time, minus the pasta, and heated up for a quick weekday meal.

Pasta e Fagioli
(adapted from Italian food Forever)
3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
1/3 Cup Finely Chopped Pancetta
6 Ripe Roma Tomatoes, Chopped
1 Quart Chicken Bone Broth
2 cans Cannellini Beans
1 1/4 Cup Small Pasta Ditalini
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Crushed Red Pepper
Grated Parmesan Cheese

Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft. Add the garlic and cook another minute. Pour in the broth, beans and chopped tomatoes, and cook for 15 minutes.
Remove a few scoops of the bean mixture and puree or mash, then return to the pot.

Meanwhile cook the pasta til al dente. Add the pasta to the soup and serve in bowls topped with a drizzle of your best olive oil and grated Parmesan.

White Bean, Olive & Caper Crostini

By: The Food Hunter

Once again, the holiday season is upon us, and with it comes get-togethers with family and friends. With so much going on this time of year, hosting a holiday party can be somewhat overwhelming. To keep things simple I will often serve appetizers and wine instead of a big meal.



Any good host/hostess knows when it comes to pairing appetizers with wine a well thought out menu is important. In order to keep guests happy I prepare bites that work well with both a red and white wine varieties. As a hearty appetizer, White Bean, Olive & Caper Crostini, is a great choice. A delicious combination of cannellini beans, capers, olives & tomato are served on grilled bread drizzled with olive oil and rubbed with garlic.


For the wine pairing, Cavit winery makes a Select Red Blend and a Pinot Grigio which both complimented this appetizer well. The citrus forward Pinot Grigio, which is light and refreshing, balances the saltiness of the olives & capers. My preference though is the Select Red Blend, it's diverse array of grapes makes it extremely food friendly. This red wine paired perfectly with the robust tomato flavor in the appetizer.



Cavit winery, which is located in Northern Italy, was founded in 1957, and has earned a reputation as a cutting-edge leader in wine-making. Cavit, is a large co-operative composed of a number of small wineries consistently producing affordably priced premium wines that have won hundreds of awards. You can taste the quality in every sip of Cavit wine.

If you are looking for a crowd-pleasing appetizer, that will appease both red & white wine drinkers, look no further.

White Bean, Olive & Caper Crostini
1 tablespoon extra virgin olive oil
1/4 medium onion, diced
2 garlic cloves, minced
crushed red pepper
8 ounces chopped tomatoes, canned
1 15-ounce can cannellini beans, rinsed and drained
1/3 cup kalamata olives, pitted & chopped
1 tablespoon salt packed capers, rinsed
1/4 cup fresh basil, minced

Heat a large skillet with olive oil over medium heat. Add the onion and sauté, until just beginning to soften, 2 to 3 minutes. Add the garlic and crushed red pepper and sauté until fragrant. Pour in the canned tomatoes and bring to a simmer. Add the cannellini beans and cook 5 minutes.

Stir in the olives, bail & capers. Simmer for 3 minutes so flavors can blend. Season to taste with salt & pepper. Serve on grilled bread smeared with garlic. (see below)

Toasted Garlic Bread
1 baguette, cut into thick rounds
1 garlic clove, peeled
olive oil

Preheat oven to 450 degrees. Bake bread slices for 5-7 minutes or until lightly browned. Rub bread liberally with garlic clove and drizzle with extra virgin olive oil.

I received product & compensation for this post. As always, all opinions are 100% my own

 I received product & compensation for this post. As always, all opinions are 100% my own

A Gift Guide For The Italian Food & Beverage Lover On Your List

By: The Food Hunter

Traveling through the Italian country side this summer, inspired me to put together this Italian Food & Drink Holiday Gift Guide. Filled with a variety of my favorite foodstuff from around Italy, I am hoping this guide will make your gift giving decisions easier


1. Punt e Mes---An Italian Vermouth that is both pleasantly bitter and slightly sweet. Being somewhat more herbal than most sweet vermouth's, Punt e Mes adds a distinctive flavor to cocktails. My favorite way to drink it is over ice with an orange peel.

2. Poggio Cappiano Olive Oil---Three distinct olive oils are produced on this family run farm in Cappiano, Italy. The main product is an extra virgin olive oil that easily makes any dish taste better. I prefer the oil drizzled over fresh bread that has been lightly rubbed with garlic.

3. Carpano Antica Formula--- Anyone who’s serious about cocktails knows how important a good vermouth is to a drink. And Carpano Antica really does make a difference. Try it in your next Manhattan.

4. Eattiamo Monthly Food Box--- Prepare to be transported to Italy with these gourmet local Italian food boxes. Each month, you receive a box with seven full size products from a different Italian region and the recipes to create an authentic three course Italian meal.

5. Ciu Ciu wines---What better way to celebrate the holidays than with an Italian meal featuring spectacular organic wine from the Le Marche region of Italy. You can't go wrong with either the Gotico Rosso Piceno Superiore (a ready to drink blend of Montepulciano & Sangiovese) or the Oppidum March IGT Rosso (a smooth full bodied Montepulciano). A bottle of each will be on my holiday table this year.

6. Life Italian Style Tours---Do you have a friend or relative heading to Italy in the near future? How about purchasing a fun, hands on food and wine experience for them. They will love the time they spend exploring the Umbrian countryside with Chef Jennifer.

7. Amaro Lucano---Commonly sipped after dinner in households across Italy,  Amaro Luciano has made it's way into the hearts of Americans as an ingredient in several craft cocktails.

8. mokARGENTO Squisita by GHA---When it comes to making good Italian coffee at home, you need a quality made pot. The mokARGENTO Squisita" is the only moka pot that doesn't pollute the coffee with carcinogenic buildups. Made with special patented treatment G.H.A., there is a total absence of metal released into the liquid.

9. Aperol---With 1/2 the alcohol content of Campari, Aperol is lighter in both color & taste. It can be sipped straight or as part of the fun and refreshing Aperol Spritz. 

10. Cynar 70---As one of the most intensified Amaro's, Cynar 70 offers an initial bold bitter taste rounded out with a subtle sweetness; reminiscent of the artichoke itself.

11. Campari---The ever popular, bitter Italian aperitif is best known for it's role in the Negroni & Americano cocktails. Though well loved throughout Italy, Campari can be an acquired taste to the American palate. That being said it is most definitely worth a try.

12. Amaro Cocktail Book---This book is a must have for home cocktail devotees as well as those more experienced in the craft. With over 100 recipes this publication will quickly become your guide to all things Amaro.

13. Health Cookware---These high quality pots, which were initially used by European chefs, are currently making their way into the domestic kitchen. Constructed with food grade Aluminum, there is no worry of metal being released into the body. The skillets are light weight and easy to handle, perfect for the home cook. 

I received product and/or compensation for posts featuring these products. As always, all opinions are 100% my own

A Look At Two Hammer Stahl Knives

By: The Food Hunter

If there's one thing my years of cooking have taught me, it's that the most important tools in your kitchen are your knives. Whether you are a professional or home cook good quality knives make a world of difference when it comes to having an effortless cooking experience.

I recently received the Hammer Stahl 6-inch chef knife and 5.5-inch Santoku knife to try out and it wasn't long after removing them from the box that I found myself completely in love with these two beauties. They are sleek and have a comfortable grip that is just the right size for smaller hands. Although I usually prefer a heavier weighted knife, I do love how easy these are to handle.

What I love most about the knives is that they are razor sharp and forged from top-quality high-carbon stainless steel. Slicing vegetables is a breeze with these knives no matter what your experience level. And if you travel with your knives, like I do, the shorter blades on these two make them the ideal size to take on trips.

Looking for a holiday gift for the home chef on your list? Now through the end of December you can get the Hammer Stahl’s new 6-inch chef knife for $39.95 and the 5.5-inch Santoku knife for $29.95.

I have an ongoing relationship with Hammer Stahl and will receive product and/or compensation for posts featuring their items. As always, all opinions are 100% my own.