I am verrry excited about PowerHouse Productions social series called “Foodie Friday’s” We are thrilled to share the most delicious eats from our test kitchen or the best food spots we discover while on the road. Stay in the know of what to make for dinner each weekend or where you should plan your next foodie destination trip!
This week we kick off with a summery dish, a take on the classic Panzanella (a bread salad). Our Panzanella with roasted Apricot Vinaigrette, Pork Belly, and Buratta had everyone going back for thirds. It’s savory, creamy, crunchy and, refreshing. The perfect meal for the summer sprint ahead!
Pink Peppecorn Pasta
This pasta is simple, it’s amazing and it’s feminine- which I love! It’s my take on cacio e pepe but with different cheese, different “peppercorns” (that are actually dried berries), and seasoned pasta water! I would love for you to get in on this one because it’s fabulously delicious. I made this for Mother’s Day since my mom loves cacio e pepe and she loves all things pink. It felt like the right thing to do! I used Benedetto Cavalieri’s Spaghettoni pasta which is fairly traditional for this Roman-style dish. The game changer was the Sicilian Incanestrato cheese which is hard, aged cheese like parmesan or pecorino, but a whole lot better!!! Is that possible and did I actually admit to this? YES.
I discovered this cheese at a small Italian market on the upper east side but I can’t imagine it’s not sold elsewhere?! And the pink peppercorn berries took a little hunting but I am in love now! The seasoned pasta water adds another level of flavor. Other than salting your water to taste the equivalent of the black sea I think cooking pasta in brothy water with the addition of aromatics accentuates the flavor so much more.
Summer Fresh-I am ready!
It’s memorial day weekend which means summer is pretty much here! Lots of exciting things are happening and I can’t wait to share them all with you. I have another pasta recipe with Benedetto Cavalieri pasta coming your way!!! Here is a sneak peek below:
I am also working on a collaboration with Perfect Puree and Pomp and Whimsey Gin! This July I will be attending the Les Dame d’ Escoffier scholarship gala and as a former scholarship recipient, I was offered the opportunity to partner with these brands to create an innovative delicious cocktail! AND I will be creating a savory food item with a Perfect Puree product to go along with it.
I’m thinking flavor profiles of lychee, vanilla bean, elderflower, and key lime! This is NOT the final drink, but something I am reaaalllly adoring!!!
PowerHouse Production News:
This summer I will be traveling far and wide. I want to tell you where, but for now, that’s my best-kept secret… more of a reason to stay in the know of The Garnished Palate! This time the course is going to be quite different. Since I have been working as a Culinary Associate Producer for nearly 8 months now, my role is changing slightly on this next show we are working on. I am taking on the role of Associate Producer which means I won’t be worrying about swap outs, props, and grocery shopping, nor will I be touching food- YIKES, THIS IS KIND OF SCARY.
I’m still trying to understand the role in its entirety, but I can tell you that I am LOVING it. Associate producing on a travel show comes with its own thrills. Researching locations, making relationships, scouting, interviews, planning and asking lots of questions and being alert for every possible thing that could go wrong. I think it’s important for me to learn every aspect of this media industry and I realize that it doesn’t always have to be handling food.
I hope you are just as excited to hear my stories!
Passion Fruit Tree: St. Thomas—— a symbol for always loving what you do (in my opinion)!
Easter Pie
For Easter last year I was in Italy meeting family for the first time! Eating lots of ravioli and la bomba and spinach torta. Hanging out with the baby bunnies and watching great uncle Pietro tend to the apiary. BUT, what I missed out on was the Cianchetta family Easter pie tradition! The annual gathering to make this yummy gigantic pizza rustica like pie. We used to make it on Good Friday year after year, torturing ourselves with the smell of it baking for hours. Then once midnight struck we would finally dig in! So this year I make up for last by devouring a little more (and taking part in baking) and sharing this lovely tradition with you!!! What are your family Easter traditions? I would love to hear!
Buona Pasqua!!!
My Sweet Delicacy
I have been dying to get my hands-on Benedetto Cavalieri Pasta since I left the southernmost part of Puglia about a year ago! I was lucky enough to tour the premise of this factory in its centennial year as a student then, visiting from Castello di Ugento with the CIA. My gosh! Was the dried pasta just so perfectly dry! I was never one to be a fan of fresh pasta, which sounds insane- what kind of Italian are you, Francesca!? - but, truthfully, I really do love the texture and mouthfeel that only dry pasta can offer. It’s what makes me desire pasta, even more, every day. Even in the days, I cannot have it, because I have had too much in the last week already!
I am so thrilled to be able to develop recipes with this historical and classically gourmet pasta brand! Benedetto Cavalieri makes their pasta out of durum wheat which grows in regions of Puglia and Basilicata. They do not use chemicals to grow and harvest their wheat products. And, once it’s time to process the pasta they use the “Delicate” method to slowly knead, press, and dry (at low temps) their pasta.
My goal is to make you just as crazy in love with dried pasta like myself and to share no regrets whatsoever while eating multiple bowls of this incredible carb. I can only inspire you if you subscribe to The Garnished Palate blog where new recipes and dreamy photos of twisted pasta shapes wait for you.
And please, go back for seconds!!!
Tubettini Rigate: I grew up eating bowls of ancini di pepe or tubettini in soup with lots of cheese and chicken broth. Because tubettini are so tiny, like a grain of rice, I thought why not make it as if you are cooking risotto? It’s so dreamy and creamy with the mascarpone cheese and crumbled pecorino Romano. I drizzled egg yolk on top instead of olive oil, but please add both if you like the extra richness!
Collaborating with my Pasta Passions
I am so happy to tell you that I will be collaborating with Pastificio Benedetto Cavalieri, a pasta brand from Puglia, Italy. I met proprietor Andrea when while studying abroad last year. I am SO excited to develop recipes and devour my pasta passion with the many kilos of pasta sent !
All recipes will be available on The Garnished Palate blog! Yay!!!
Next Stop: USVI
Puerto Rico in 1.5 days!? Ok, il take it! What INCREDIBLE culture, people, food, and art to discover. Really very grateful for these mere days there and the work that I have been sent out to explore.
So where did I go next? The Virgin Islands of course and yes maybe these are “vacation” destinations, but this week I got to work in these places and I would NOT have it any other way. not one bit at all. I am learning to live with more gratitude everyday.
My Spontaneous Business Trip to the Caribbean- I've never been!!!
Oh Goodness!
One of the challenges of working as an associate culinary producer is learning how to go with the flow and be spontaneous. Since I began college four years ago I started realizing how anal and organized I am about everything. How things must be thought out a dozen times before executed. I will sit for hours at my computer writing or researching, or creating schedules and gathering materials for something before I take completed action. But, I am noticing that this way of thinking needs to loosen up a bit. I need to learn to “go with it” more often than not. A great example of this includes my bosses spontaneously sending me to the Caribbean on a business trip, only finding out a few days before I leave…
As part of the PowerHouse Productions team, we wrapped the third series for CLEO TV network just a week ago in California. Two weeks fly like no one’s business and it really doesn’t feel like anything happened when it’s over. Whirlwind??? With a few days to catch up on much-needed sleep, I am then asked by my bosses (Executive Producers) to meet them this week in Puerto Rico and St. Thomas! WHAT!? Exactly right….
Just a few days before my bosses leave for their separate journey to these destinations I am given the agenda of what needs to be accomplished before their arrival. This means, for the first couple shows ( for a new series) I have been asked to scout locations in Puerto Rico and St. Thomas. I will be traveling with the photographer who couldn't possibly be a better travel buddy! We will be eating, meeting, shooting content, Instagramming, and pretending to be tourists- but not really. Why we do this!? Because it is important that the talent has initial connections and finalized attractions set up before they arrive to shoot content for their show.
I AM SO EXCITED!!!
My next post should be from Puerto Rico. If not, it’s because I am too busy soaking in the culture and inhaling local food for the short period I am there. But please! watch out for my insta stories!
One Pot Coconut Pasta and my Checklist
PowerHouse Productions finally wrapped the first season of a design and food show after many trips to California and back! I am always grateful to be a part of their team as Associate Culinary Producer.
My first meal back on the east coast this time was a little lazy, because well, I was trying to catch up on dozen of hours of sleep I had missed so badly (only with slight exaggeration). I sautéed a red onion and red cabbage with turmeric and smoked paprika- 2 of my favorite spices- tossed in spaghetti I had broken into quarter pieces and poured over a little bit of coconut milk and a spoonful of miso! It was pretty darn good for a one potter.
My days after a long trip are filled with writing lists to catch up on what needs to be done! So I like to lounge around grazing on food, usually something I made a smallish pot of and then begin crossing things off my check list… like this blog post that I’ve been needing to write for so long!!! And the fact that I am awaiting a large package of pasta any day now! Soon I will be able to elaborate on what this is all about. Stay curious!
Also, I am very excited because I will be going to Wisconsin of all places at the end of this month! I received a scholarship from Jones Dairy Farm through the CIA some time ago and have been invited to a retreat of sorts. I cannot wait to meet Mr. Jones and his family and tell you all about it. I have heard so many lovely things about the family and the farm. Any time I go to my local Gristedes and see their products I think, wow, how cool is this!
This Legendary Chef Tells it His own Way- Jeremiah Towers
Happy Saint Patrick’s Day!! Pasta is always the best alternative to anything.
“Is she kidding??! I want my corn beef and cabbage” -you say!
And yes! You should have had a delicious Reuben Sammie today with melted Swiss cheese and sauerkraut. I did!!! And while you nosh on leftover corned beed dipped in mustard you should also check out a few other things, like @linecookthoughtsnew podcast! Today he interviews Jeremiah Tower (@tower.jeremiah) one of the first celebrity chefs known for bringing the farm to table movement forward in California. He starred in Jeremiah Tower, The Last Magnificent produced by Anthony Bourdain. And he has won a few James Beard Awards in his time as a chef. He’s pretty incredible and quite legendary.
I'll be Honest, Knives are not my Favorite Kitchen Tool... But, Maybe I Just Need Something a Little More Stylish
I love food cut pristinely and perfect. Perfect circles and straight edges are my things, but knives have never been my favorite kitchen tool. Sometimes I envy chefs and cooks that take pride in a good Japanese Knife -at least to me that still seems to be the trend- but I could never find appeal. I remember my first experience working in a fine dining kitchen and one of the sous chefs made fun of my German knife. The one CIA provides you in your knife kit. I always came to its defense, really, it was fine after a good sharpening. Especially, a good $3 sharpen at Warren’s Cutlery, the place where all CIA kids went.
This week host Ray Delucci of Line Cook Thoughts interviews Dillon Marra, a chef turned knife maker! And, his knives are kinda whimsical. Maybe, I just need to purchase something more stylish like this!?
Check out this podcast to see what Dillon has to say about his career as chef turned entrepreneur. He must love his knife skills!
London Fog Makes Me Think About Earl Grey
England is a moody place. The air is chill and the sky almost, always painted grey with clouds packed with pockets of rain. I was only there for a couple days nearly a year ago ( it bizarrely seems like a decade now) and I mostly remember days of solid rain and gloom. I think of London because of Earl Grey tea.
The name Earl Grey tea was coined after a British Prime Minister from the early 1800’s. No better name for a British tea, I think! Mr. Earl Grey always requested tea with bergamot oil which has since been a characteristic flavor and aroma of the black tea. This tea is one that I associate with an afternoon tea time in England; one where you sit at the Ritz London sharing laughs and chatter over a tower of pastries and finger sandwiches. It’s timeless and simple, no frills other than the flavor of bergamot.
I am a huge fan of citrus and cannot seem to stop talking about it either! Bergamot, is a type of orange grown in Italy and looks cross between a lime and lemon! How oddly beautiful a fruit variety could be? And, not to mention I never got my hands on one while in Italy, at least I don’t remember. But, goodness it is an amazing fruit and it’s made itself one of the most important teas in Harney and Sons vast tea collections.
What makes your Authenticity Tick?
Buffalo Wings, Habits, and Leadership and what they all have in common.
A podcast by host Ray Delucci of Line Cook Thoughts
I love the concept of Ray Delucci’s podcast this week on Line Cook Thoughts. He brings attention to the concept of authenticity and what it means to him. It’s challenging to create your own voice in what you strive to do every day. OR, as I would call it “culinary identity.” What makes you unique to the next ten people working in the same restaurant kitchen, test kitchen, photo studio, or set? The food industry is a micro example of all the careers to be had. But, nonetheless, how can you find your voice in what drives your passion? He also gives his opinion about leadership habits- solely in the kitchen scene- but could be well translated to any other creative and disciplined field.
Cali's Organic Life is sooo Nice!
Pack and repeat. Car rides and unloads. Vegan gluten free and all natural food coloring. Does it make sense? I feel like it’s been ages since I wrote! I was in an LA time warp for two weeks and could not find a quiet moment when I wasn’t dozing off to write. In fact, now that I have returned I still can’t believe I was there for two full weeks. It went so fast because so much was condensed into this time.
Oh my goodness! Those days made me realize how incredibly important it is to journal. The places I go, the people I see, the creativity of developing and making food, the things I learn, everything is an experience and it’s part of a larger story I am telling. As I traveled from the Grove market to Sprouts Market and Pavilions I wondered the difference in the quality of food on the west coast versus the east. I also realized how much these people love their Trader Joes! If you couldn’t find one item at Whole Foods you have four other places to ponder which makes working in LA quite versatile for a food gal.
Although the days were packed with organizing and travel, setups and pack ups, I found light in the smaller things. Like getting to work outside under an avocado tree or decorating a kitchen with oblong- plump oranges or lemons or limes from the nearest citrus trees.
Those are the little things that make you go…oh!
I think it’s really about the Chocolate?
Yes, we have passed the major holidays and we are in full gear for a day dedicated to your sweetheart. May that be your man or lady. Or may that be rich and velvety chocolate. You can get chocolate anytime and anywhere, and I am sure you do. But chocolate is seemingly more magical on it’s designated day or in moments where you really just need a darn good piece of chocolate to relieve stress.
I enjoy writing for the Poughkeepsie Journal because it has unique food perks! I have gotten free meals, I had had goods shipped to my door, like the Gourmeditbles from The Chocolate Studio in Beacon (see above). I get to experiment and take photos and network with businesses and entrepreneurs locally. And THAT is what truly matters.
Turn Savory Cornbread into a Harney Tea Citrus Tea Cake
As an after school snack in grade school, my grandmother used to bring over corn muffin tops for her and I to snack on. She loves them! We would toast and smear with butter. So so delicious, even right from the local grocers bakery. So while I believe that we should treat ourselves to something different and calorie filled every so often, it was in my best interest to make fried chicken and test out a new cornbread recipe this weekend. Cornbread could either be really tasty or quite dry and boring, and I have had it both ways.
So here is my proposition. Savory cornbread is best for a dinner of greasy, buttery, tender and juicy fried chicken. You can sop up the leftover juices on your plate with cornbread! In my opinion cornbread is at its best the day of too. After a day it gets super cold and firm unless you toast it, but then you run risk of drying it out. I do believe that day old cornbread is the perfect model for some simple syrup action! Turn a savory carb into a sweeter treat.
A fried chicken side turns itself into an after dinner tea cake.
It’s citrus season baby! And I love my citrus. So. I have turned my day old cornbread into a sweet blood orange soaked cake. And! I glazed it with a mixture of powdered sugar and Harney and Sons Blood Orange tea. I garnished it with a beautiful spiral of orange peel that I coated in sugar and fried in olive oil!
I always look forward to my next meal- gratefully so- and I think this is a nice treat to pack for lunch during the work day. A sweet pick me up, and hopefully it doesn’t knock you out ;)
I blinked!
I remember sitting in Rochelle’s office brainstorming show topics. In my novice experience this was the first approach to bringing a show to life! It all seemed like it happened years ago too. So much work compressed into a time warp. I always looked forward to the creative calls we had with JJ where he would spew out recipe ideas for the show. My job, was then to bring that to life. I spent evenings and days zipping around finding props, locating butchers and grocers near the set, calling equipment rentals, and finally coming together with my culinary team- who were fabulous! And, I realized after all was said and done that my organized self needs to be even MORE organized, which makes my head spin.
An eight day shoot turned me into a stair hustler, being that the culinary team had a kitchen on the first floor and the set was on second. A “frat boy” apartment was turned totally upside down with speed racks and tables full of props and ingredients thoughtfully placed about the living and dining area. Show labels and recipes were flying all over while equipment was getting misplaced. Certainly controlled chaos, but it felt amazing!
Pastry Chefs are Pretty Cool
I always wondered if I should have gone to culinary school for baking and pastry? In hindsight, I think I’m slightly jealous of those who get to make pretty chocolate bonbons and decorate cakes with pink buttercream flowers. The pastry wing at the CIA is totally separate from the culinary kids and I always felt a little more at ease going over to the other side. It always smelled like bread or warm chocolate! The worst it could smell was like burnt sugar and that’s not even terrible.
Jessica Scott must have felt the same way about desserts because she is rocking in her industry! Ray Delucci speaks with pastry chef Jessica about her rising career and now currently working at Bartong. In the past, she won Food Networks Dessert Games and a finalist for the season 3 Halloween Baking Championship. She is known for creating the Churro Eclair, which has got to be so delicious! I am very inspired by this and you should be too. Listen to Ray’s Podcast to hear all about her unique story!
A Collab Effort with an inspiring Podcast
I am continuously inspired by Food Media trends so I am very happy to collaborate with and help promote my friend Raymond Delucci, host of Line Cook Thoughts on Spotify. Ray has began a podcast series that will highlight the thoughts of young and seasoned professionals in the food industry. What will their stories be? What have you yet to understand about the kitchen behind the scenes? While sharing the stories of those who are challenged, he inspires those to fine optimism in an industry that can be quite grueling.
Ray has interviewed rising culinary star EJ Lagasse, amongst many other talents who are making waves in the food world. Check out Ray’s podcast Line cook Thoughts every Sunday and Wednesday on Spotify!
Only in Pontremoli
This weekend my cousin Marta from Italy messaged me letting me know she and her grandmother were making ravioli in Pontremoli. They were celebrating the Epiphany otherwise known as Three Kings Day! It makes me feel warm inside knowing that my family in Italy thought to reach out and share this news of gathering to make ravioli for this special occasion.
When I was in Pontremoli last Easter, my Great Aunt Elda was cooking the majority of the food and as she put it all out on the table, I would snatch it for a quick photo. Like the day she made spinach ravioli served with a hunk of caciotta cheese for grating. There was a gorgeous marble slab out front that I used for most of my photos in those few days. The weather was a bit chilly, not to mention, so they must of thought I was pazzo! And, yes, I was slightly embarrassed to do so, but I HAD to take photos! I had to leave with some recollection of my discoveries. I am thrilled I did because now I can look back and pretend that I am there with them feasting on ravioli.