Carpaccio di Capesante

Hey guys! I thought it would be nice to share an old recipe of mine that would be great during this time of year. Scallops happen to be one of my favorite "sea" ingredients to cook. They are extremely versatile, and can be eaten raw or cooked. My personal favorite? I love making scallop ceviche. I've made it in a few different ways, but this time I thought I would have a throw back to my scallop carpaccio dish. Super easy to make and definitely an impressive dish to make for guests or for a date night. 

Here's the recipe!

Ingredients (Serves 6)

• 10 U/10DrySeaScallops
• 3 Corn on the Cob (husks on)
• 2 Limes
• 1 Pint of Grape Tomatoes
• 2 Tablespoons Capers
• 1 oz Parsley
• 1 oz Extra Virgin Olive Oil
• Pinch of Salt & Pepper
• Splash of Tabasco
• Lemon Vinaigrette

Directions

1. Roast Corn with Husks on, then cut corn from cob (If you don't have time to roast the corn, just brown some thawed kernels in a pan to give them some extra flavor)
2. Juice Limes
3. Chop Parsley
4. In mixing bowl toss roasted corn, lime juice, grape tomatoes, capers, chopped parsley, Olive oil, salt & pepper, & tabasco; set aside until ready to use
5. Slice Scallops paper thin & arrange on plate in a circular formation, top with salad
6. Drizzle plate with olive oil & lemon vinaigrette
7. Garnish with parsley

The Catering Salon

Well guys, I have to admit, I LOVE PARTIES! What do I love about them? Planning the party, creating tablescapes and designing menus to fit any occasion. So it only made sense for me to branch into my NEW catering company, the Catering Salon! We now cater for weddings, birthdays, corporate events and pretty much any party you can think of. Whether the event is taking place in one of our restaurants or at another venue, we can cater and design an event just for you! Cool, right?!

I wanted to create an event production company that would work around anyone's budget and vision. So, whether it's a black-tie bar service or a casual aesthetic, we would take care of your needs from A-Z. 

Every booked event will receive a complimentary tasting as well, which I think is so great! Sometimes I find that when planning parties you don't really know what you're getting until you're actually enjoying your party! With Catering Salon, you get to be a part of the party process all along the way. 

We have two menus to choose from, a Three Course and a 4 Course. Both menus include butler passed hors d'oeuvres and include cake cutting or champagne wedding toasts if it's a special event. I'm really proud of the team we have created for the Catering Salon and can't wait to spend your important celebrations together! 

To learn more or to begin planning your event, shoot us an email! I'd love to hear your feedback and answer any questions you may have!

Exciting News!

Hey guys! So we are officially 4 days away from our 4th Bocca Di Bacco location opening! I can't begin to describe how gorgeous it is looking! We've revamped the previous Il Bastardo location and will now be featuring the Il Bastardo Brunch every weekend. The Enomatic wine systems are in, chandeliers are hung and the bar is glistening! Our opening party will be on April 8th & 9th from 6-8pm with an open bar and appetizers. Open bar means it's time to party, right?! If you'd like to join us email NYCRG12@gmail.com. I'd love to share this exciting time with all of you, so RSVP and come!!

In other exciting news, my first Food Network show premiers on April 7th at 9|8c! It's called "Kitchen Casino" and I'll be a judge alongside a few other familiar faces. Ladies, Bill Rancic is on there for one! It's a really fun show so I hope you all tune in and let me know what you think!

That morning I'll be whipping up a recipe on The Couch on CBS. What do you guys think I should make?

Looking forward to seeing you all for our opening party and feel free to ask my any questions! Follow me on Twitter and Instagram @KristinSollenne!

Branzino- Perfect for Spring

I thought it would be great to share one of my go-to recipes for dinnertime with you all. Fish is so wonderful during the spring and summer months, and is super quick to make. We should be enjoying these long sunny days, not slaving in the kitchen, right?! :)

This is an impressive, full of flavor Branzino dish that I love to make for guests, or for me and my hubby when we are having a night in together.

Here's what you'll need:

Ingredients: (4) 6-oz Branzino fillets 2 lbs red potatoes 1 lb broccoli rabe 1 tblsp extra virgin olive oil 2 sliced garlic cloves 1/2 tsp rosemary Sea salt Pepper, to taste

1. Rinse branzino filets, and run your hand over them to check for any bones.

Be extra careful when doing this! You don't want anyone accidentally getting stuck with a bone! Fish should always be firm in texture, not dull in color and smell fresh from the ocean, not "fishy" as they say.

2. Brush extra virgin olive oil on each filet and season with sea salt and pepper.

Freshly cracked black pepper is always best and adds great texture.

3. Grill both sides for 3 minutes.

Start skin side down to create a nice crust on the fish.

4. Bring a large pot of water to a boil. Cook broccoli rabe for 2-3 minutes, then transfer to a bowl of ice cold water.

You want to make sure you don't overcook the broccoli rabe. Don't walk away! You still want the broccoli rabe to maintain it's beautiful green color. By putting it in the ice water you stop the cooking and preserve the color.

5. In a large skillet, heat 2 teaspoons extra virgin olive oil and 2 garlic cloves.

You don't want to burn the garlic, so just brown until lightly golden. 

6. Add broccoli rabe into skillet and cook for an additional 1-2 minutes.

You want them to blend with the gorgeous garlicy goodness you just created!

7. In a large roasting pan, spread cubed potatoes evenly, and drizzle extra virgin olive oil over the potatoes. Season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Bake in the oven for 40 minutes at 400 degrees F.

This side dish is great paired with pork chops, or actually, ANYTHING! So keep this one handy! I suggest beginning cooking with dish first so that you are able to time yourself in the kitchen when putting the complete dish together.

ENJOY! I know you're gonna love it! Feel free to comment with your questions or sharing your experience.

Springtime Tablescapes

With the recent spring weather preview we had here in New York got me excited about the season to come! I love hosting parties in the springtime because it’s all about gorgeous surroundings and simplicity, so I like my menu and tablescape to match that simplicity.

Keeping the menu fresh, light, and simple is key for a springtime party. Some favorites are prosciutto and melon, simple grilled jumbo shrimp with tomato sauce, and bruschetta.

As for the table, the season is all about the flowers, so keep those florals as the focus! Stick to either one type in a multitude of colors, or one color scheme incorporated in a variety of flowers. As for the rest of the table, keep it low-maintenance with clean, white dishware and simplistic glassware. Subtlety is key!  I love the rustic feel of wooden tables as a backdrop, and allowing the flowers and food to be the highlight.

Here are a few more  tablescape ideas I loved on Pinterest.

-Chef K

Food Network Here I Come!

I am VERY excited to share this news with all of you! I will be appearing in a new Food Network series, "Kitchen Casino"! Amongst all of my projects, I couldn't be more excited to become a part of the Food Network Family. The show will be full of excitement and of course, CHANCE! 

If you love "Chopped" and other cooking challenges, you'll love "Kitchen Casino". There will be three rounds of challenges for the four chefs coming to compete. The whole show takes from the "casino" vibe with pulling a slot machine for ingredients, spinning stations and even having to finish someone else's dish! 

It will be hosted by Bill Rancic and there will be a few other judges alongside me overseeing the challenges. This is a dream come true and I can't wait to hear what you guys think! 

The show will air on April 7th at 9|8c! Grab that popcorn!!!

-Chef K

Il Bastardo Brunch

Il Bastardo Brunch is coming to Bocca Di Bacco! 

We are happy to announce the merging of Il Bastardo and Bocca Di Bacco. Starting April 1st Bocca Di Bacco will be opening at 191 7th Ave and will be featuring the acclaimed Il Bastardo Brunch! This socially packed, infamously popular weekend spot has received kudos from locals, foodies and bloggers alike. As Ny Loves Brunch says, "If you’re looking for a fun place to throw a large brunch party, look no further than Il Bastardo in Chelsea". With bottomless mimosas, screwdrivers and other favorites mixed with our Tuscan style cuisine, brunch becomes much more than a calm weekend dining experience. Dancers, shots and an ambiance to greet the tables by your side exude a light hearted atmosphere that will leave you with an insatiable feeling of wanting more. 

Classics like our Eggs Benedict, Frittatas and Steak & Eggs will tantalize your palate and of course, don't forget a cappuccino on the side ;) 

Bocca Di Bacco is looking forward to continuing this neighborhood staple and will be opening our doors soon!

-Bocca Di Bacco

Morning Kick Starter!

Spring is on its way! We've all gotten cozy and bundled behind our coats, but it seems as though now is probably a good time to start planning for that lighter, healthier, body.

Here's a great low-sugar, cold-pressed juice I do every morning to start my day off right. It's energizing, great for your skin and overall total body. What could be better than that? Just a quick, fresh juice in the morning will give you loads of nutrients, fill you up, and give you the energy to start your day off right. Plus, you'll curb all those pastries and sugary delights first thing in the morning! Don't worry, one for dessert later won't hurt ;)

Morning Kick Starter 

1 Green Apple

1 Bunch Kale

2 Handful Spinach

4 Celery Stalks

1/2 Lemon

1 slice Watermelon

Hope this morning juice becomes a part of your routine as it is mine! Don't forget to experiment with other fresh vegetables and fruits that you like. Your local farmer's market is a great place to see what's in season and how you can add a little spin to your favorite morning juice or smoothie. Enjoy!

-Chef K

Valentine's Day Fondue

Valentine’s Day is all about showering your significant other with love and one of the best ways to show you care is to make them a sweet treat! One of the most versatile and satisfying desserts is chocolate fondue. It’s also perfect for Valentine’s Day because it’s effortlessly romantic. Here’s a simple, foolproof recipe:

1 cup heavy cream

1/2 stick unsalted butter

1 (12-ounce) package semisweet chocolate morsels

1 (12-ounce) package milk chocolate morsels

In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add semisweet and milk chocolate morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.

Don’t forget the wine! I recommend a rich Shiraz, it will really complement the sweet flavors of the chocolate.

Happy Valentine’s Day!

-Chef K

Homemade Whipped Cream

One of the best things about dessert is that it is universal -- everyone loves it! And what can make or break a great dessert from an average one is the whipped cream. Homemade is always best, and it’s much easier to make than you’d think. Here’s how:

1 cup cold heavy cream (the colder the better!)

1 tablespoon sugar

1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until stiff peaks are formed. Be sure not to overbeat!

The small amount of extra effort really goes a long way! What are some of your favorite dessert toppings?

 -Chef K

Super Bowl Fiesta

We always have a great time watching the Super Bowl at home! It has everything you could ever want: food, drinks, friends, and competition! But it can be difficult deciding what to serve if you’re throwing or attending a Super Bowl Bash. So, here are some delicious, crowd-pleasing ideas that I’m using this year.

It’s great to get a theme going, so this year I decided to have a little football fiesta! So go for a taco bar. Set out the ingredients separately so your guests can pick and choose whatever they would like! Have a chicken, beef, avocado, tomato, cheese, lettuce, and salsa of all different heat levels set up.

Another great option are healthy nachos. You can even use the some of the same ingredients from the taco bar for your nachos. I love topping my nachos with pico de gallo, olives, jalapenos, red and green onion, and plenty of cheese and guacamole! If you don’t feel like preparing ahead of time, pick up some empanadas from your favorite Mexican restaurant, heat and serve!

As long as you have friends, food, and plenty of drinks, your Super Bowl Bash is sure to be a hit! Enjoy!

-Chef K

Vegan Tomato Cream Sauce

Although many enjoy a carnivorous feast, it’s always a nice change of pace to allow yourself to go vegan!

Generally, great substitutes for meat and other animal products include: beans, lentils, and tempeh. Mushrooms, like portobella, are also a great alternative to meat because they actually mimic the texture, and sometimes taste, of meat. Pasta is also great for vegans, but often topped with heavy cream sauces, which is no good for vegans! Check out this simple, delicious vegan tomato cream sauce:

1 Large, ripe tomato (2 cups roughly chopped)

1/2 Cup Raw Cashews

1 Tbs Tomato Paste

¼ Cup Water

2 Tbs Olive Oil

2-4 Cloves Garlic, minced, optional

1 Large Handful Fresh Basil Leaves, chopped

Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth. Pour sauce from the blender into a saute pan and bring to a simmer. Add basil and let simmer for 4-5 minutes and enjoy!

What are some of your favorite vegan choices?

Simple Tomato Soup

It’s mid-January which can only mean one thing: Soup Weather! When it’s chilly out and it seems you constantly have a cold coming on, the last thing you want to do is tend to a pot of soup all day or pop open a can of processed goop. So, we decided to share an easy, healthy Tomato Soup recipe to cure your winter blues!

Ingredients

• ¼ cup of coconut oil (or butter)

• 1 medium yellow onion

• 3 cloves of garlic or 1 teaspoon garlic powder

• 28 ounces of diced, canned tomatoes, or 6 fresh tomatoes

• 2 cups vegetable broth

• 6 ounces tomato paste

• 1 teaspoon salt

• 1 teaspoon pepper

• ½ cup fresh basil or 3 tablespoons dried

Instructions

1. Dice the onion and place in a pan with the butter or coconut oil over medium heat.

2. Mince garlic and add (or add garlic powder)

3. Saute until onions are softened and translucent.

4. Add tomatoes and saute for 2 minutes.

5. Mince the basil (if using fresh) and add to pan.

6. Add the rest of the ingredients and bring to a boil.

7. Reduce to a simmer for at least five minutes (for richer flavors, you can simmer for up to 30 minutes)

8. Optional but Recommended: Using a metal immersion blender, carefully blend in the pot until smooth.

9. Garnish with chopped basil or green onions (optional) and serve.

What’s your go-to winter weather soup?

Basil: Not Just for the Kitchen

Basil is definitely a kitchen favorite here at Bocca Di Bacco, but did you know this common herb can be used in different areas of the house too? For example, simple pesto can be used in other dishes besides the typical pasta dish. It’s also delicious on eggs, sandwiches, pizza, or infused in olive oil. Since basil is used in so many international cuisines, dried basil can be easily added to almost any dish.

Many people don’t know the health benefits basil can pack. For instance, it is thought to have a calming effect on the stomach.  1/2 teaspoon of dried or fresh Basil Leaf in water can often help soothe indigestion and alleviate feelings of fullness.

Some also chew fresh leaves to calm coughing or make a calming tea of dried basil to help sooth illness. Herbalist suggest adding 2 cups of strong Basil Leaf tea to a warm bath to help reduce stress and facilitate relaxation!

What are your favorite uses for basil?

Snow Day Recipes

New York City just saw its first big snowstorm of the season, and winter has only just begun! When it’s chilly and blustery outside, the last thing I want to do is brave the outdoors, but I still want to enjoy a nice meal. So I came up with a couple easy recipes to warm up even the coldest of snow days.

For breakfast, frittatas are always a nice option. There are no rules when it comes to making your own. Sautee any veggies of your choice in an oven-safe skillet with some olive oil, whisk in eggs and and cook on the stove for about five minutes, then transfer to a 400 degree oven for about ten more minutes. Frittatas are perfect for snowy days because you can keep it on the counter or in the fridge, and they’re good for breakfast, lunch, or dinner!

Another snow day favorite is Spaghetti Cacio e Pepe. It’s a great option because it only takes four ingredients to make a warm, satisfying meal. Boil your spaghetti to al dente, mix in butter, Parmesan cheese, and cracked pepper and voila, you have an Italian original sure to satisfy all tastes.

Hope you enjoy these snowed-in recipes. Remember: stay warm and eat well!

-Chef K

New Year's Eve at Bocca Di Bacco

The New Year is quickly approaching and we couldn’t be more excited! Not only is it an opportunity to start fresh, it means we get to share our special New Year's menu with all of you! Our prix-fixe menu has a variety of delicious and decadent courses (four to be exact) and a complimentary glass of celebratory champagne for $59. Here is a sneak peek at just a few of our dishes off our New Year’s Menu.

For the first course, one of our featured items is the Bietole, a candied beet salad with carrots, zesty arugula, topped off with sharp and salty pecorino cheese. This is a house staple and favorite!

For our second course, we have our creamy Gnocchi Al Gorgonzola. With homemade spinach gnocchi, crisp radicchio, walnuts, Gorgonzola cheese, it’s no surprise why it’s a holiday favorite.

The third course includes a number of classic Italian dishes, we have something for everyone. Try our Filetto Di Manzo. This dish includes a perfect cut of filet mignon, potatoes, pearl onions, and decadent bone marrow. Another indulgent third course dish is our Cioppino. With lobster, mussels, clams, and scallops, you ring the New Year in true Bocca Di Bacco style.

Of course, we can’t forget dessert. The fourth and final course of our prix fixe menu includes three options. One of our favorites is the Bomboloni, a trio of deliciously sweet sauces.

All of this and a complimentary glass of champagne to toast to the New Year is the perfect way to ring in 2014.

We wish you a healthy and happy New Year!

-Bocca Di Bacco

Panettone- An Italian Christmas Classic

One of my favorite things to look forward to during Christmas time is a nice, warm, slice of Panettone! This classic Italian dessert bread comes every holiday season. Traditionally we have it served during Christmas dinner and for New Year's as well. It can be an arduous task to make this tasty treat, but it well worth all the effort!

Stuffed inside the fluffed sour-dough like bread, you find gorgeous nuggets of candied orange, raisins, fresh zest from oranges and lemons. Originated in Milan, Italy, this recipe is passed down through the years within families. Everyone makes it a little differently, so feel free to make yours unique!

Here is a great recipe by a fellow Italian Chef, Mario Batali! Give it a try and great ready to enjoy Panettone!

Ingredients

1/2 cup (1 stick) unsalted butter, softened 2 eggs 3 egg yolks 3 1/2 cups all-purpose flour 1 cup milk 1 cup sugar 1/2 cup currants, soaked in warm water for 1 hour and drained 2 oranges, zested 2 teaspoons cream of tartar 1 1/2 teaspoons baking soda Directions Preheat the oven to 425 degrees F.

Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.

Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.

Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.

-Chef K

Leftover Pumpkin

Leftover pumpkins from the holidays? Don't throw them out! Those gorgeous orange beauties are waiting to be transformed into pumpkin bread, pasta fillings (my favorite) like my pumpkin cannelloni that I served up this year for Thanksgiving and even creamy pumpkin soup to name a few! I love keeping pumpkin puree in the freezer so that I can use them in my recipes all year round. Follow this easy recipe to learn how to cook up your leftover pumpkins! Promise you'll thank me later ;)

 Ingredients

• 2 whole Small Pumpkins

Preparation Instructions

Select a couple of smaller sized pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be too thorough with this.

Place all the seeds into a bowl (you can roast them later and make pepitas for a healthy snack). Repeat until all the pumpkin pieces are largely free of seeds and pulp.

Place pumpkin pieces on a baking sheet (face up or face down) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.

Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.

Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)

Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.

You can either use this immediately in whatever pumpkin recipe you’d like, or store it in the freezer for later use.

To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.

Hope you all of you try this easy recipe at home and use those pumpkins!

-Chef K

Happy Thanksgiving from Bocca Di Bacco!

Happy Thanksgiving! Here at Bocca Di Bacco, we pride ourselves in our family style approach and are so happy to be sharing this special holiday of thanks with all of you. We have our prix-fixe menu ready to go and hope you all enjoy it as much as we do. We are thankful for each and every one of you and wish you all a very Happy Thanksgiving!

-The Bocca Di Bacco Family

Thanksgiving Decorating

Thanksgiving is fast-approaching and I’ve been brainstorming on how to decorate my Thanksgiving table in a way that’s simple, chic, yet still festive. Here are a few tablescape ideas I think will take your holiday decor to the next level and bring in the spirit of the holidays.

Reflecting the warm colors of the season like reds, oranges, and yellows always get me in the Thanksgiving spirit! You can use these colors in the linens on the table and don’t be afraid to mix and match! Rustic tables are my favorite. For example, really simple glassware, a wooden table without a tablecloth and using herbs as a garland runner is just stunning. Not only does it look gorgeous, it brings in the smell of fall with the rosemary, sage, lavender and thyme bunches.

Another great way to incorporate the season into your table decor is to take advantage of the fall foliage and its harvest. Placing fallen autumn leaves of all colors up and down the table, as well as a scattering of cranberries for a pop of color gives your table a nice warming and traditional feel.

Replacing traditional candle votive holders with hollowed out pumpkins is another creative and festive way to incorporate the season into your tablescape. Highlight those squash and pumpkins!

Also, I always think making a photo collage with pictures of dinner guests is a nice conversation starters as well as great way to show your appreciation of them. Placecards made with a rosemary sprig is a cute idea I found. Placing bread on the center of each guest’s plate with the menu written atop is another great idea to reward your guests and very Italian if I may say so myself!

For more decor ideas that I love, check out Bocca Di Bacco’s Decor Inspirations board on Pinterest!

Happy Thanksgiving!

-Chef K