SUMMER LAID BACK DINING





I grew up in mostly in England. We also lived in

 

 Italy and Holland but

England was where my Nana and Grandad lived. England was home. I

loved the rainy weather and the traditions like having afternoon tea. No

matter where I am I check to see if there a cup of Earl Gray and a scone with

clotted cream anywhere in sight.

 

Everyone thought I was bat-ass crazy when I wanted to build the above

conservatory. But I got my wish and it arrived like an erector set in big boxes

after taking with a jolly fellow named Barry who assured me that it was an easy

project, dispute the fact that his company had never sold one in America.

Several builders later it was up. Lots of plants hit an untimely death until I

agreed to have it tinted. What was I thinking ?

 

I love this place. I love to drink coffee there and work on my screenplays . I

love to listen to the rain and watch the snow fall. It is amazing. I also like to

dine there. So I set it up fancy and I'm giving you two easy going  dishes that are

conservatory worthy.They aren't your usual tea and crumpet fare, but they are

easy and modern.  Let me know which ones you like.

 

 

 

Sesame Noodles with Chicken

Courtesy of the Barefoot Contessa


I like this cold !!!!!!

Ingredients

• Kosher salt
• 1 pound spaghetti or Chinese egg noodles
• 2 tablespoons toasted sesame oil
• 1 garlic clove, peeled
• 1 (1-inch) piece peeled fresh ginger
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon rice vinegar
• 3/4 teaspoon crushed red pepper
• 1/4 cup hot water
• 1 Kirby cucumber, halved and sliced
• 1 cup shredded cooked chicken
• 6 scallions (white and green parts), sliced
• 1/4 cup dry-roasted peanuts, chopped

Directions

Game Plan: Make the sauce while the noodles cook.
Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
Cook's Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle. Maintain its punch by storing it in your refrigerator.

---

 

FRITTATA SANDWICHES by MARIO BATALLI

• ingredients
  • For the Frittata Sandwich:
  • 1/4 cup Milk
  • 6 Eggs (beaten)
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil plus more for the bread
  • 1/3 cup Spring Onion (sliced)
  • 3 tablespoons Parmesan Cheese plus a block to shave onto sandwiches (grated)
  • 1 bunch Asparagus (blanched and cut into coins)
  • 1 Baguette
  • Salt and Pepper
  •  
  • For the Asparagus Salad:
  • 1/2 cup shaved asparagus
  • 2 scallions (sliced)
  • juice of 1/2 a lemon
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons Parmesan (grated)
  • 12 pancetta slices/wheels
   
  
  

  
  

    

  
  

  
  
   

  •  
      
    For the Frittata Sandwich: Preheat oven to 325F.
  • 2
    1/4 cup Milk
    6 Eggs (beaten)
    Beat together the milk and the eggs.
  • 3
    2 tablespoons Butter
    1 tablespoon Olive Oil
    1/3 cup Spring Onion (sliced)
    1 bunch Asparagus (blanched and cut into coins)
    3 tablespoons Parmesan Cheese (grated)
    Salt and Pepper
    In a large non-stick skillet, add the butter and olive oil, and sweat the spring onions and asparagus until soft. Turn down the heat to medium-low. Add the eggs and cook until set around the edges, about 4-5 minutes. This should be a thin frittata. Add the cheese, a pinch of a salt and pepper and stir in. Transfer to the oven and cook until just set, about 5 minutes.
  • 4
    1 Baguette
    Olive Oil
    Slice the baguette through the equator, and then into 6-inch-long sections. Brush the inside of the pieces with olive oil. 
  • 5
    Parmesan Cheese (grated) 
    On a grillpan preheated to medium-high, grill the brushed pieces of baguette until toasted and golden. Shave parmesan over the still warm baguette.
  • 6
    1/2 cup shaved asparagus
    2 scallions (sliced)
    juice of 1/2 a lemon
    2 tablespoons olive oil
    salt and pepper to taste
    2 tablespoons Parmesan (grated)
    12 pancetta slices/wheels
    For the Asparagus Salad: Add all ingredients in a mixing bowl and toss to combine. 
  • 7
      
    Flip the finished frittata out of the pan and onto a cutting board and cut into slices. Place on top of the shaved parmesan on the baguette and sandwich. Top with some of the asparagus salad, a couple sliced of pancetta and the top of the baguette.
  •  
  •  
  •  
  • HAPPY DINING!!!!!!