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Parties That Cook Heats Up Date Night with a Spicy Italian Recipe

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , September 20th, 2012 @ 11:32 am

I’m not sure if it’s the upcoming America’s Cup races, Columbus Day, or maybe flashbacks of Lady and the Tramp, but Parties That Cook has decided to spice up its Date Night couples cooking classes. Come October, we’re taking guests on a virtual trip to Italy! Previously international menus of small plates will become themed Italian menus — at least for the first round of regional menus. And what better way to get you amped for a new class format than by sharing one of our favorite recipes from the class?! Find me someone who doesn’t enjoy fried mozzarella, and I will…call them crazy. You really have to try these ooey gooey bocconcini bites to understand. When they’re this easy to make, what’s stopping you?

Fried Mozzarella Bocconcini with Spicy Tomato Sauce Recipe
This recipe can also be found in our Appetizer Recipe Library

Ingredients
Sauce:
1 Tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cup San Marzano tomatoes, chopped with juices
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 basil leaves, chopped

Bocconcini:
3 cups canola
1 pound mozzarella bocconcini (about 24 pieces)
½ teaspoon kosher salt

Breading:
3 eggs
1/2 cup milk
1 ½ cups all-purpose flour
1 1/2 cups Italian bread crumbs
1 1/2 cups Panko bread crumbs
1 ½ teaspoon kosher salt
Toothpicks

Methods/Steps
Sauce: In a saucepan over medium heat, warm olive oil. Add garlic and pepper flakes; cook 1 minute. Add crushed tomatoes, oregano, salt and black pepper; simmer 10 minutes. Remove from heat and add the basil. Transfer to a small bowl and garnish with a sprig of basil.

Bocconcini: In a frying pan or wok, heat canola oil to 350ºF. Preheat oven to 200ºF. Drain cheese; pat dry. Sprinkle with salt.

Breading: In a bowl, whisk eggs and milk. In a second bowl, put flour. In a third bowl, combine the Italian and Panko bread crumbs. Divide the salt between each of the three bowls and mix well. Roll cheese in flour, dip into the egg mixture then lastly coat with the bread crumbs. Be sure to coat the bocconcini well, going back over a second time on each ingredient if need be.

Fry: Fry cheese in batches until golden, about 1 minute. Drain on a cooling rack set over a sheet pan. Keep warm in the oven until ready to eat. Insert toothpicks and serve warm on a platter with the tomato sauce garnished with basil.

Serves/Makes
Makes 24

Recipe created by Parties That Cook® | www.PartiesThatCook.com.

Ease into Fall with Parties That Cook’s Toasted Quinoa Recipe

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , September 6th, 2012 @ 11:21 am

Now that Labor Day has passed, I’m sure you’ve all packed up those white pants, cleared away those grills, and said goodbye to summer. If you’re anything like us, you actually haven’t… are holding onto summer for dear life… might be having trouble welcoming cooler weather and transitioning into fall. Luckily, we’ve got you covered with this tasty side dish that’ll get you excited for the new season. Toasted quinoa, tear drop tomatoes, and an arsenal of herbs come together to create a refreshing dish reminiscent of summer!

Toasted Quinoa with Tear Drop Tomatoes and Cilantro Scallion Pesto
This recipe can also be found in our section of Side Dishes!

Ingredients
Quinoa:
1 1/2 cups quinoa, rinsed and drained
2 1/2 cups water
1 Tablespoon extra virgin olive oil
1 teaspoons kosher salt

Cilantro Scallion Pesto (makes about 1 cup):
2 Tablespoons pepitas, toasted
2 scallions (light green parts only), roughly chopped
1/2 bunch cilantro, leaves and stems
1/3 bunch flat-leaf parsley
1 clove garlic, peeled and smashed
1/2 lime, juiced
1/4 teaspoon cinnamon
1 teaspoon kosher salt
1/3 cup extra virgin olive oil

Tomatoes:
1 pint tear drop or cherry tomatoes, washed and halved
2 garlic cloves, minced
1/2 bunch cilantro
1 lime, juiced
2 Tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Grated queso anejo or ricotta salata cheese for garnish
1 Lime, cut into wedges for garnish

Methods/Steps
Wash Quinoa: Place quinoa into a fine-mesh strainer and rinse under cold water, about 1-2 minutes. Shake briskly to remove excess water. (If you don’t rinse, quinoa will be very bitter). Bring the water up to a boil in a sauce pan.

Toast Quinoa: In a large high sided sauté pan or a Dutch oven that has a lid, dry roast the washed quinoa over medium high heat. Stir constantly until it gives off a nutty aroma and all of the water from washing evaporates, about 5 minutes.

Cook Quinoa: Pour the boiling water over the quinoa and stir in the olive oil and salt. Bring back up to a boil, reduce heat to low, cover, and let cook for 15 minutes. After 15 minutes, remove the lid, stir and let the quinoa dry out for 2-3 minutes more. The germ around the grain should be very apparent.

Toast Pepitas: Toast the pepitas in a dry sauté pan over medium heat until they brown and pop, about 3 minutes.

Prepare Ingredients: Chop the scallions and remove the very end of the cilantro stems. Peel and smash the garlic and juice the lime.

Make Pesto: Place all of the pesto ingredients, except the olive oil, into the bowl of a food processor. Turn processor on and slowly add the olive oil. Scrape the sides of bowl and process again. Taste and re season if necessary. Set aside for use later.

Halve Tomatoes: Cut the tomatoes in half (or quarters if large) and place into a small bowl. Mince the garlic and chop the cilantro, add to the tomatoes. Stir in the lime juice, olive oil, salt and pepper.

Dress Quinoa: Add the pesto into the quinoa and incorporate well. Gently mix in the tomatoes. Serve quinoa warm or at room temperature, garnished with the grated cheese and lime wedges.

Serves/Makes
Serves 10

Recipe created by Parties That Cook® | www.PartiesThatCook.com

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