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

Risotto Alla Primavera

It's recipe time once again! This week I wanted to share with you all how I make a great staple dish to have in your Rolodex of recipes: Risotto Alla Primavera. Not only is it a total crowd-pleaser, it's full of delicious veggies so you can feel good about eating it too!

Here's how I prepare the Risotto Alla Primavera...

Ingredients for 4 people:

1 quart chicken stock

1½ cups Arborio rice

1 cup of diced zucchini

1 cup of asparagus cut in ½ inch slices

½ cup of string beans cut in ½ inch slices

½ cup of bottom mushroom diced

½ cup of diced leeks

½ cup of finally chopped onions

4 baby artichoke diced

½ cup of olive oil

½ cup of butter

6 basil leaf finally slice

1 cup of fresh grated Parmesan cheese

Heat the saucepan with a rice and stir with a wooden spoon to coat the rice well. Turn the heat to medium high, add about ½ cup of simmering stock, and keep the mixture boiling, stirring constantly and waiting until each portion is absorbed before adding the next.  After 5 minutes add the primavera vegetables and continue to stirring until the rice is creamy and tender on the outside. This will take at least 20 minutes .

Remove the pan from the heat and vigorously stir in the butter , olive oil and Parmesan. This stirring will make the risotto even creamier.  Taste and season with salt and pepper.  Make sure the consistency is soft, if not add more stock.

What's your go-to staple dish?

-Chef K

Mouth of the WIne God!

Exciting news! Bocca Di Bacco will soon be serving our OWN red wine! Our Montepulciano d’Abruzzo is from the east-central region of Italy called Abruzzo. It will be a dry, flavorful red with soft tannins. Bocca di Bacco in Italian means “mouth of the wine god,” so it’s only fitting that we have our very own wine!

With our new wine debuting, I thought it would be a great time to give you some tips on which wines I suggest that pair best with some of my favorite Bocca di Bacco menu items. For our oven roasted Salmone Bocca Di Bacco, I enjoy a crisp, dry Sauvignon Blanc like our Dorigo 2011 to cut through the buttery fish and caramelized onions. When pairing with chicken, like our Pollo Al Rosmarino, most people choose a white like a chardonnay. However, you can also choose a juicy red like a pinot noir or zinfandel. I find that the fruity red adds a burst of berry acidity and complements the chicken's delicate flavor. When it comes to steak and other bold meats, like our Tagliata Al Tagliere, I recommend a strong Cabernet or Syrah. These full-bodied wines have tannins that can stand up to the fatty, bold flavored angus skirt steak while still giving you their fruity undertones.

For dessert, I actually suggest serving brandy If you haven’t tried it before, I highly recommend changing up your usual port. Here you can see one of our dessert brandy options at our Chelsea bar. Smooth and sweet, they add just the right finish. ;)

Not only are we debuting our very own wine, but we are also holding a fabulous contest for its label design! So, if you or someone you know is interested in having their design on our wine label and win a $500 NYCRG gift card, you can find out more contest information here!

Good luck!

-Chef K

Fall Produce: Port-soaked Figs

I always love this time of year, there is an array of fresh and healthy fall produce available at the grocery stores and farmers' markets! Some of my favorite include apples, figs, pears, pumpkins, sweet potatoes and winter squash.

Pears are perfect in salads or for a tantalizing baked dessert. Pumpkins and squash make the perfect filling for raviolis and cannelloni dishes. For our holiday menu I've made a pumpkin cannelloni dish, Cannelloni di Zucca, with a bechamel sauce which I hope you come to try! It's perfumed with thyme, another fall herb favorite of mine. Using earthy herbs such as sage and rosemary are always perfect during this time of year as they bring warmth to any dish.

With all the holidays quickly approaching, I wanted to share a quick and easy party menu item using one of these fall necessities, FIGS! Here is my recipe for Port-Soaked Figs with Gorgonzola, Chives & Walnuts:

INGREDIENTS

12 dried figs, cut in half

1/2 cup Port wine

1 tsp whole fennel seeds

1/4 tsp ground black pepper

1/4 lb Gorgonzola cheese

1 tbsp chopped chives

2 tbsp chopped walnuts

INSTRUCTIONS

STEP 1

In a one-quart saucepan, place the figs, port, fennel seeds and black pepper and bring to a boil. Lower the heat to a simmer, and cover with a lid. Let the figs plump in the port for 15 minutes. Then remove the figs from the saucepan, and lay them out on a tray to cool completely.

STEP 2

In the bowl of a food processor fitted with a steel blade, place the Gorgonzola cheese and chives, and blend to smooth.

STEP 3

Remove the Gorgonzola from the bowl of the food processor to a work bowl and mix in the walnuts.

STEP 4

Place a small dollop of the cheese mixture in the center of each fig, refrigerate for 15 minutes to firm the cheese.

STEP 5

Serve cold. Makes 24-30 pieces.

This recipe is full of flavor and is a cinch to make! I hope you enjoy my Port-soaked Figs and that you serve it at one of your holiday get togethers this year! What are some of your favorite appetizers to share with guests?

-Chef K

Pumpkin Pie Smoothie

One of my favorite parts about fall is tasting pumpkin seemingly everywhere. Here at Bocca Di Bacco, I managed to sneak in some pumpkin dishes for our holiday menu. I’m in love with my Cannelloni di Zucca and for dessert my Torta di Zucca, a take on the classic pumpkin pie. Although we all wish we could indulge in these dishes everyday, I came up with a way to lighten it up a bit with my Pumpkin Pie Smoothie. It’s super simple, just follow these steps!

Ingredients

2 Cups almond milk (unsweetened)

1/2 Cup rolled oats

2 Tbsp chia seeds

1 cup pumpkin

1/2 Tbsp molasses

1 ripe banana

3 tsp cinnamon

1/2 ginger

2 Tbsp pure maple syrup

Instructions

1. Whisk together milk, oats and chia seeds. Place in fridge for at least 1 hour or overnight.

2. Add mixture to blender along with pumpkin, molasses, banana and remaining ingredients. Blend until smooth. Add ice cubes and continue blending until cold.

Not only is pumpkin delicious, it's high in fiber, which keeps you full while keeping calories low. Now ladies, listen up! Pumpkin is also loaded with vitamin C, which is an anti-aging agent and its seeds can also enhance your mood while boosting your immune system!

So, no need to feel guilty this season! Enjoy my tasty and healthy pumpkin fall treat!

-Chef K

Semifreddo! A Summertime Treat

One of my favorite summertime treats is an Italian favorite. Semifreddo! It is an icy, light treat that can easily be made at home. When you’re craving some gelato or ice cream, it can be a little intimidating to consider making it yourself. I’m happy to tell you that semifreddo is a cinch!

At Bocca Di Bacco, we make our own semifreddo with chocolate shavings and hint of espresso. However, you can make whatever type of semifreddo you like! Citrus, fruity or coffee flavored semifreddos are always super yummy. It just depends on what you blend into the mixture.

Here is a recipe I pulled from one of my personal inspirational chefs, Giada De Laurentiis that I think you all can try at home. This one happens to be a citrus based recipe and is perfect for summer! With just a little patience and  few ingredients, you will be enjoying this frozen treat in no time!

Pesto!

I love a good, old fashioned pesto on my pasta. But sometimes, it’s good to mix it up and have a little fun with the classic sauce. To jazz up any dinner, try drizzling pesto over veggies, poultry, and fish. You could also spread it over some bread and enjoy it as a modified version of bruschetta or as a replacement for mayo on a sandwiches, for a nice healthy substitute.

You can also switch up the recipe altogether. For example, you can substitute the basil for spinach, broccoli rabe, or arugula for a zesty flavor. Another creative substitution is to make pesto with parsley and almonds or walnuts instead of the classic basil and pesto. Serve with some angel hair pasta and you’ll wonder why it took you so long to try! Also, if you have leftover pesto of any kind, mix with some red-wine vinegar and pour over salad mix for a tasty lunch!

-Chef K

Pasta: Sauces and Shapes

With all the different shapes and sizes of pasta, I am often asked how to choose what pasta to pair with a sauce. So, here's a little cheat sheet to help when cooking up your favorite pasta dishes!

Shaped pastas like orecchiette, farfalle, and fusilli are perfect for most sauces. However textured sauces in particular are best with shaped pastas, for example vegetables or meaty sauces. This is because the shapes are able to stick and hold onto chunkier ingredients. We use orecchiette for our lamb ragu sauce, so that each bite is filled with a little bit of that succulent lamb. YUM!

Tube pastas are best served with thick sauces. This could be anything from a simple marinara, to a bolognese meat sauce. The tubes and ridges hold onto the sauce and get enveloped in all the yummy flavors! A rigatoni would be best with a meat sauce, while a penne is ideal for a creamy pink tomato sauce.

When it comes to the flat and long pasta family, they need lots of olive oil love! You'll notice a lot of the thinner versions such as angel hair, spagetti or linguine will be served in lighter tomato or wine sauces. This is because they need the lubrication from the liquid and oil to stay silky smooth. For thicker versions such as fettuccine, or tagliatelle, these can hold up to cream sauces or ragus. 

Hope this quick cheat sheet helps! 

-Chef K

July 4th!

               It wouldn’t be Fourth of July in the city without the Macy’s firework display! Now on its 37^th year, this is the spot to be in New York for Independence Day. Not only is there going to be a spectacular display of fireworks overlooking the Hudson River but Usher will curate this show for the first time ever. The optimal viewing spots are going to be on 12th Avenue between 23rd and 42nd streets but anywhere with a view of the Hudson River will be just fine for all those who are trying to avoid the massive crowd this year! They are advising everyone to start arriving around 5pm in order to secure a spot so pack up your goodies and bring your loved ones for a front row view of history in the making! This once a year extravaganza begins at 8pm on the 7/2/13 and will be featuring performances by Taylor Swift, Tim McGraw, Mariah Carey and Selena Gomez. Mark your calendars New York, Fourth of July is only a couple days away!