How does a sage gin cocktail and 25% discount sound? Memphians, join me and Paper + Clay from 5-7 p.m. in Saddle Creek this Thursday. I'd love to meet you and help you pick out your holiday and New Years attire! This event is in partnership with Madewell's Hometown Heroes series, an opportunity to celebrate with local creatives, designers and makers in communities across the country. I'm honored to be part of Memphis' rendition!
Upon aimlessly scrolling through Instagram last week, I came across an egg yolk ravioli that simply made me wonder: Why can't this be served for brunch? Eggs with bacon in a new presentation? Friends, listen up: ravioli can be served for brunch. Your guests will welcome the idea with open arms, especially during the holiday season. I added a gorgeous chutney of blistered tomatoes and bacon with paper-thin shaved parmesan and butter. It's undeniably rich and unmistakably memorable. If you're intimidated by making fresh pasta dough (especially for a crowd), call a local pasta maker for a pound of fresh pasta sheets. Less stress, guaranteed execution.
Makes 6 servings
RAVIOLI
1 cup whole-milk ricotta 1/3 cup grated parmesan Kosher salt + black pepper Fresh pasta dough, rolled into flat sheets Flour, to dust dough 6 large eggs 1 large egg + 2 tablespoons water, for egg wash
TOMATO BACON CHUTNEY
1 pint cherry tomatoes Kosher salt Red pepper flakes, to garnish 6 strips bacon, cut into 1-inch squares 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons fresh sage, cut into strips Shaved parmesan cheese, to garnish
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and add tomatoes. Toss tomatoes with a generous drizzle of olive oil and pinch of salt. Roast for 15-20 minutes, shuffling tomatoes on pan every 5 minutes, until tomatoes are blistered but not burst.
2. Meanwhile, mix ricotta, parmesan and salt and pepper in a small mixing bowl. Transfer to a large Ziploc bag and place in refrigerator.
3. On the stove, place the bacon in a medium frying pan over medium heat and cook, stirring occasionally, until browned and crisp, about 10 to 15 minutes. Meanwhile, bring a pot of salted water to a boil.
4. Lightly flour a countertop surface, and cut a 6-inch square of pasta dough. Remove cheese from refrigerator and cut 1/2 inch hole from the bottom Ziploc corner. Pipe a 1 1/2-diameter ring of filling onto the pasta, forming a nest for the egg yolk.
5. Crack an egg and separate whites from yolk. Gently place yolk in the hole of the ricotta ring. Brush edges with egg wash, then gently cover the egg with another 6-inch pasta sheet. Be careful not to break the yolk!
6. Cut away extra pasta dough, either with a knife or cookie cutter. Immediately add the ravioli to the boiling water and cook until floating and the cheese filling is warmed through, about 2 1/2 to 3 minutes. Do not overcook. Remove with a slotted spoon and continue with remaining ravioli. If you prefer not to immediately cook, freeze the prepared pasta.
7. Add blistered tomatoes, butter and sage to bacon pan. Saute for 2-3 minutes until all is combined. To serve, place a ravioli on a plate with tomato bacon chutney and garnish with shaved parmesan and red pepper flakes.
Last evening at Muddy's Midtown, I was fortunate enough to spend an hour over champagne cocktails with twenty new friends. My first Memphis workshop was nonetheless memorable, all due to the wonderful atmosphere and conversation by the attendees.
Below are a few snapshots of the workshop's demonstrations and moments (photographed by Kat Gordon)...For those of you who could not join us, stay tuned for more details regarding my holiday table styling tips!
If you're interested in the next workshop, keep scrolling to subscribe and be the first on my list.
I just returned from the beautiful shores of Puerto Vallarta, a sleepy tourist town in Southwest Mexico with the most beautiful of sites and tastes and people. Reality is slowly (and sadly) setting in during these cooler rainy days in Memphis, and I can still feel the sunny, salty air and taste the addictive, salty guac that seemed to arrive on-demand every few hours of the trip...
Traveling with my boyfriend Alex's family was a dream. Though I missed mine dearly over the Thanksgiving holiday, the Shindler-Hughes-Dufour group of 19 proved to offer the best balance of character: easy-going and wildly entertaining, welcoming and grateful. We spent 7 days swimming with dolphins, touring the town's food scene, boating in the Bay, beaching and fishing. Of course, each bucket list activity was framed with a homemade breakfast and dinner in the open-air kitchen and Harry Potter-esque dining room of our seven-story private casa. And plenty of cinnamon sugar-rolled churro deliveries, per Carey's request.
The ultimate highlight was reeling in a 35-pound Mahi (or Dorado) off the Bay of Banderas. Alex's dad, David, helped me hold onto the fishing rod for dear life as the fish fought the line for what felt like five years. Luckily, Lindsey, Adam and Tiffany were ready with cameras, GoPros, and instant polaroids in one hand (and a Tecate beer in the other).
For my first-ever deep sea fishing trip, it was a delight to witness the process in its entirety, from reeling and catching to filleting and serving. Upon returning to Casa Yvonneka, our chef Melena prepared the most exquisite sashimi-style ceviche. I hope to recreate this recipe at home, though nothing beats a fresh catch!
Makes 6 servings
1 pound mahi fillets, cut lengthwise into 1/4-inch-thick strips
1 1/2 cups fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1/2 red onion, thinly sliced
4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced
3 tablespoons chopped fresh cilantro
1. Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill for approximately 20 minutes.
2. Strain almost all lime juice from fish. Stir in onion, minced and sliced jalapeños, and cilantro. Season with salt. Serve, or chill up to 2 hours.
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Happy Thanksgiving to all of my turkey-eatin', tradition-lovin' friends, family and readers. Though I'm currently in Mexico with a distinct and divergent menu of fresh-caught ceviche, I'm equally stuffed with gratitude. This holiday not only marks a time to reflect and cherish the details that matter most, it also marks the third anniversary of Caramelized. It's hard to believe but especially motivating that, after almost 1000 days of writing, I still am surrounded by a sweet, strong presence from all of you. I'm very thankful.
photo by ash peak
Chanukah begins next week, and, this year, it's perfectly timed between the seasonal bookends of Thanksgiving and New Years. If a gathering is in the back of your mind, I highly recommend this route of celebrating the holiday: a latke topping bar! Extremely versatile and equally appropriate for a small or large group, your only pre-party requirement is latke frying. I recommend prepping the latkes the night beforehand, during which you can cover and refrigerate. To reheat, simply toast in the oven on 425 degrees until crispy. Then, scatter small bowls of creative toppings on a bar cart or buffet!
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SPIRALIZED SWEET POTATO LATKES ingredients
3 large sweet potatoes, peeled and spiralized
1 scallions, white and light-green parts only, thinly sliced
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1 teaspoons coarse salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground pepper
Oil, for frying
TRADITIONAL MINI POTATO LATKES ingredients
2 large Russet potatoes (about 1 pound), peeled and grated
1 large onion, peeled and grated
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1 teaspoon coarse kosher salt
1 teaspoon baking powder
1/4 easpoon freshly ground black pepper
Oil, for frying
INSTRUCTIONS
Toss all ingredients until combined and evenly coated.
Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon one heaping tablespoon of batter into oil for each latke. Lightly tamp down to flatten into 1 1/2 inch cakes. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined baking sheet. Repeat with remaining batter.
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ARUGULA, SMOKED SALMON, CRÉME FRAÎCHE AND GREEN ONION: Add a small bunch of crunchy, peppery arugula, a slice of nova, and top with a small spoonful of crème fraîche—store-bought or handmade. The green onion garnish adds an extra punch of color and spice.
GREEK YOGURT AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish plain and healthy greek yogurt-adorned latkes.
APPLE BUTTER (OR APPLESAUCE) WITH CINNAMON: The most traditionally-styled topping calls for sweet apple and a sprinkle of cinnamon or nutmeg. Homemade apple butter is pure delight, though many find store-bought applesauce perfectly appropriate as a potato topper.
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Special thanks to FIX Magazine and Troy Glasgow.