Recipe | Spring Pea Crostini by Rikke Storm

SPRING PEA CROSTINI mint + lemon 3 cups frozen peas 4 - 5 cups of water, salted 1 bunch of spring onions 1 cup fresh mint 4-5 Tablespoons of olive oil Juice of 1/2 a lemon 1 - 2 baguettes  Sea salt and pepper Pea Shoots for garnish   Fill a large bowl with ice water and set aside. In a large pot bring salted water to a boil. Add 3 cups of peas and boil for 2 minutes. drain peas in colander and place immediately in bowl of ice water to stop the cooking process. Set aside. Wash and dry the spring onions and cut them into thin slices. Sauté them in a hot pan with 1 Tbsp olive oil for a few minutes until they are soft but not browning. Wash the mint carefully and pick the leaves of the stems. Place the peas, spring onions, fresh mint, 3-4 spoons of olive oil and lemon juice in a blender and pulse until just blended. We prefer there peas to have a little texture so be careful not to over blend the puree. Season with salt, pepper and lemon to taste. If a smoother puree is desired then add a few teaspoons of olive oil until mixture is of desired consistency. Preheat the oven to 350 degrees. Cut the bread into slices 1 inch thick. Drizzle generously with olive oil and arrange on a baking sheet. Toast the bread for 3-5minutes. Remove from oven and set aside to cool. To serve, spread 1 tablespoon of puree over each slice of bread. Garnish with pea shoots and sprinkle with flaky sea salt and olive oil to taste.   Photo + Styling | Karen Mordechai Recipe | Rikke Storm

SPRING PEA CROSTINI
mint + lemon

3 cups frozen peas
4 - 5 cups of water, salted
1 bunch of spring onions
1 cup fresh mint
4-5 Tablespoons of olive oil
Juice of 1/2 a lemon
1 - 2 baguettes 
Sea salt and pepper
Pea Shoots for garnish

 

Fill a large bowl with ice water and set aside. In a large pot bring salted water to a boil. Add 3 cups of peas and boil for 2 minutes. drain peas in colander and place immediately in bowl of ice water to stop the cooking process. Set aside.

Wash and dry the spring onions and cut them into thin slices. Sauté them in a hot pan with 1 Tbsp olive oil for a few minutes until they are soft but not browning.

Wash the mint carefully and pick the leaves of the stems.

Place the peas, spring onions, fresh mint, 3-4 spoons of olive oil and lemon juice in a blender and pulse until just blended. We prefer there peas to have a little texture so be careful not to over blend the puree.

Season with salt, pepper and lemon to taste. If a smoother puree is desired then add a few teaspoons of olive oil until mixture is of desired consistency.

Preheat the oven to 350 degrees. Cut the bread into slices 1 inch thick. Drizzle generously with olive oil and arrange on a baking sheet. Toast the bread for 3-5minutes. Remove from oven and set aside to cool.

To serve, spread 1 tablespoon of puree over each slice of bread. Garnish with pea shoots and sprinkle with flaky sea salt and olive oil to taste.

 

Photo + Styling | Karen Mordechai

Recipe | Rikke Storm

VIPP + Sunday Suppers | A Nordic Gathering

This past month, we had the great pleasure of hosting an intimate dinner in collaboration with VIPP, the Copenhagen based design brand, famed for their elegant pedal bin. Held in their beautiful Tribeca loft, company owners Sofie and Frank Egelund regaled guests with the story of VIPP in their custom kitchen of their design.

In keeping with their Danish origins, the meal and decor were Nordic in theme, kept clean and simple with tables laid with white linens and minimalist ceramics and glassware from the VIPP line. A combination of simple greens and white flowers were used in both small bud vases on the table and in large arrangements throughout the loft, created by Anna of Fox Fodder Farms.

The menu was created and produced by Rikke Storm, a Danish native living in New York and writer of the blog New York Notes. A meal vibrant in flavor and color, standout dishes included home cured salmon with chilli + lime, crostini with ricotta + fig and roast pork with mustard aioli on Pain D'Avignon brioche.

The elegant but cosy evening was capped off with a rhubarb cake and coffee served in VIPP espresso cups.

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Photos + Styling | Karen Mordechai

Menu | Rikke Storm

Ceramics + Venue | VIPP

Florals | Fox Fodder Farm

Recipe | Spring Quinoa Salad + Watercress Pesto adapted from Aran Goyoaga

We had the pleasure of hosting a Food Photography + Styling Workshop this past weekend with our friend Aran Goyoaga. We adapted the delicious Spring Quinoa Salad recipe from her cookbook Small Plates + Sweet Treats to include one of our favorite seasonal vegetables, ramps.

Spring Quinoa Salad

hazelnut and watercress pesto

Serves 6

-

For the Pesto

 

1/4 cup (30 g) hazelnuts

1 clove garlic, minced

2 cups (40 g) watercress

2 tablespoons grated Parmesan cheese

1/2 teaspoon salt

1/4 cup (60 ml) olive oil

 

Place the hazelnuts in a dry skillet and toast them over medium-high heat for 5 minutes or until golden. Transfer them to a dry kitchen towel and rub them together to remove the skin.

Combine the garlic and hazelnuts in a food processor and process to a fine powder. Add the watercress, Parmesan, and salt and continue processing. Add the olive oil in a steady stream while the machine is running until it comes together into a creamy paste.

The pesto may be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

 

For the Salad

 

1 bunch of baby carrots, peeled and stems removed (leaving 1-inch top)

6 tablespoons olive oil olive oil

1 tablespoon harissa

2 cups (500 ml) chicken stock or water

Salt

1 cup (175 g) quinoa, rinsed

1 bunch of ramps, rinsed

2 ounces (60 g) feta cheese, crumbled

1/4 cup (15 g) fresh mint leaves

1/4 cup toasted hazelnuts, coarsely chopped

2 teaspoons finely grated lemon zest

1/2 teaspoon freshly ground black pepper

Baby red watercress

1 medium watermelon radish, finely shaved

 

 

Preheat oven to 400F. Toss the carrots with 2 tablespoons of olive oil,  harissa and large pinch of salt. Transfer to a lined baking sheet and roast until tender for 25 minutes.

In a medium saucepan, bring the chicken stock and 1/2 teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool and fluff using a fork.

Meanwhile, trim the roots from the rinsed ramps before tossing with 1 tablespoon of olive oil and a pinch of salt. Transfer to a lined baking sheet and roast until tender, about 5 minutes.

Add the feta, mint, hazelnuts, lemon zest, 1/4 cup olive oil and black pepper to the quinoa and toss. Top with roasted carrots, baby red watercress, roasted ramps and shaved radish.

 

Recipe | adapted from Small Plates + Sweet Treats by Aran Goyoaga

Photo + Styling | Karen Mordechai

WEEKEND GUIDE | 05.01.15

WATCH | Anthony Bourdain explore our recent vacation spot, Miami

EXPLORE | the New Whitney museum opening today. Don't forget to visit Danny Meyer's new Untitled cafe while you're there.

VISIT | this Fox Fodder Farmer's Market Spring Edition

or

Ramp Fest Hudson 2015

COOK | these Spring mushrooms available at the Union Square Farmers Market

TASTE | the octopus rice with coriander, olive and lime at newly opened Lupulo

 

Photo + Styling | Karen Mordechai

Pictured | Blood clams, called so due to the vibrant red liquid that spills from them when opened

 

WEEKEND GUIDE | 04.24.15

WATCH | the entire season of Chef's Table, the new, delicious documentary series 

MAKE | this beautiful salad from Aran Goyoaga

Or

your own dashi

CURATE | we are adding this beautiful hairpin table to our studio seating area

ANTICIPATE | the NYC arrival of one of the best bread bakeries in the world

TASTE| Spring time ice cream innovations

EAT | the sopressata picante wood fired pizza at newly opened Industry Kitchen

 

Photo + Styling | Karen Mordechai

Recipe | Black Beluga Lentils with Prosciutto + Yogurt

Black Beluga Lentils with Prosciutto + Yogurt

Serves 4

 

1 cup black beluga lentils

2.5 cups water

3 Tbs extra virgin Olive oil

1.5 Tbs red wine vinegar

1/2 cup of chopped herbs (we used chives, parsley + mint)

Flaky sea salt 

Prosciutto (we used la Quercia), 4-6 slices

Whole greek yogurt

 

In a medium saucepan, bring the lentils and the water to a boil. Reduce the heat and let simmer for 15 minutes. Once cooked, but still al dente, drain lentils and place in a bowl to cool.

Using a sharp knife and a cutting board, give your assorted herbs a good rough chop. Add herbs to lentils and toss with the red wine vinegar and olive oil and salt to taste. 

Serve on a platter with a generous dollop of yogurt and some roughly torn prosciutto slices. Sprinkle with flaky sea salt and additional herbs to taste.

 

Sources | Lentils | Prosciutto la quercia | Yogurt 

Recipe | Karen Mordechai

Photo + Styling | Karen Mordechai


Recipe | Trumpet Toast with Dorset Cheese + Thyme

Trumpet Toast

with Dorset Cheese and Thyme

Serves 4-6

 

1 loaf of Rye + Sunflower Bread  cut into 1/2 inch slices

1 lb trumpet mushrooms, sliced

3 Tbs Olive oil

1/2 tsp of salt

1 Garlic Clove

Ten Sprigs of Thyme

Sea Salt and Cracked Black Pepper

1/2 lb Dorset Cheese

 

Preheat grill pan or griddle to medium high heat.

In a large bowl, toss the mushrooms with 3 tablespoons of olive oil and 1/2 teaspoon of salt about half of the thyme, so that all the mushrooms are evenly coated.

Place mushrooms on grill pan and let sit for 4-5 minutes to ensure nice grill marks. Flip each mushrooms and repeat the process on the other side for 2-3 minutes. Once all of the mushrooms have good color, remove from the heat and set aside. 

Cut cheese into 1/3 inch think slices. Brush each side of your bread slices generously with olive oil and place on grill for 2-3 minutes. Flip the toast. Rub with one garlic clove, halved and top with one slice of cheese. Allow toast to remain on grill for 1 more minute.

 

Remove toasts from grill and top with trumpet mushrooms. Garnish with additional thyme, sea salt and olive oil, to taste. Enjoy!

 

Sources | Rye + Sunflower Bread | Dorset Cheese 

 

Recipe | Karen Mordechai

Photo + Styling | Karen Mordechai