Arancini Bocca di Bacco

When the weather is gloomy, I always find cooking to be a perfect way to spend an afternoon or evening. It's cozy, the house is warm and fragrant from the stove simmering away, and you can always open a bottle of your favorite wine to sip while you cook! And, when it's all done, you have a wonderful meal to enjoy together. It almost makes me thankful for the clouds!

One of my favorite classic Italian dishes to cook at home is Arancini, Italian-style saffron rice balls. With Earth Day this week, I was reminded of how important it is to reduce our waste in every capacity, and food is no exception! This is a perfect dish to prepare using leftover risotto from the previous days dinner. Never throw away ingredients that you can reinvent in a new, delicious dish!

You can choose to customize your Arancini based on your taste, or what you have on-hand, but the general way to make them uses risotto, mozzarella, egg,  and bread crumbs.  You'll mix the pre-made risotto, eggs, and bread crumbs together and form them into balls before adding your mozzarella into the center of each, rolling in additional bread crumbs and frying lightly in hot oil. At Bocca di Bacco we serve these delicious risotto balls with a delicious red sauce, which I highly recommend--and of course, every Italian dish is better paired with a glass of wine!

What's your favorite way to re-invent leftover ingredients? Share your tips in the comments!

Baked Spring Vegetable Omelette with Comte

My favorite part about spring, along with the sun finally warming New York, is the abundance of beautiful spring produce! I always cook with the seasons, so when given a chance to create a recipe with the sweet, nutty Comte cheese from France, I couldn't wait to create a dish that paired this delicious cheese with some fresh, seasonal produce.

When creating this recipe with The Cheeses of Europe, I couldn't help but drift towards a dish that I could enjoy with friends and family at Sunday brunch. A baked omelette seemed the perfect choice! Cheesy, fluffy, and perfectly seasoned, I guarantee this will be a well-loved dish at your next hosted brunch. Watch the whole video here, or see my recipe below! Bon appetit!

Ingredients:

2 tablespoons shallots, sliced and quartered 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 2 radishes, quartered 1 bunch asparagus, cut into 1-inch pieces on diagonal 2 tablespoons extra virgin olive oil Salt and pepper 12 eggs 1/4 cup milk 3/4 and 1/4 cups Comté cheese, grated

Directions:

Preheat the oven to 350°.Toss the shallots, peppers, radishes, and asparagus in a bowl with olive oil, salt, and pepper. Arrange on baking sheet and roast in oven for 25 minutes. Allow the vegetables to cool a bit, and then place them in an ovenproof nonstick sauté pan and pour the egg mixture over top. On a low flame, cook the eggs until they start to set, about 4-5 minutes. Then place the pan back in the oven and bake for 8-10 minutes until eggs are cooked through.Sprinkle the remaining Comté on top, and cut into wedges to serve.

'Tis the Season to spice up your Holiday Menus

Reserve your Place at the Table Today

This is my absolute favorite time of year - The weather is crisp and my favored fruits and vegetables like, butternut squash, pumpkin, artichoke and figs are in season! It's always around this time when I start planning my menus for the Holiday's. First up is Thanksgiving and this year I'm doing something completely different.

'Tis the season to indulge in specialty wines and one-of-a-kind menus. As Executive Chef and Culinary Director of BDB, I'm announcing a limited holiday edition of "Kristin's Table." Looking for exciting new dishes for your Thanksgiving Feast? Join me to learn new recipe's and flavors through a five course tasting menu with Italian wine pairings. You'll enjoy this intimate tasting in the private cellar room of Bocca Di Bacco Chelsea, 169 9th Ave Corner of 20th St.

Walk away with recipes, gift bags, memories and more!

Now taking reservations for Tuesday November 18th, 7:30pm.

Limited Seating Available. $115 per person

Reserve your seat today by emailing 

monica@kristinsollenne.com

*a portion of the proceeds will be donated to the H.O.P.E. Foundation

The H.O.P.E. Foundation

There is no better feeling to experience than one the leaves an impact on someones life. This is what we have created with the H.O.P.E. Foundation, which is a 501c(3) non-profit that strives to “Help Others Pursue Education” in the culinary, visual and performing arts. Co-founded by Sweet Life Events President Monica Ulrich, and myself, where we strive to enhance the future of rising stars and young up-and-comers.

This is something I've been passionate about ever since I moved to the Big Apple six years ago! Check out my recent appearance on FOX Business – The Willis Report to learn more about the H.O.P.E. Foundation, and for some great recipes too! I have to say my re-imagined Gazpacho is a must to try! As we head into Fall, (which I'm absolutely loving!) check out my fall inspired recipes I featured on The Better Show. 

Save the Date: Wednesday October 29, 2014 for a Masquerade Black Tie Gala benefitting the H.O.P.E. Foundation. To learn more about H.O.P.E. and how you can get involved visit us at www.hopefoundationus.org

Summer in New York

When it's summer time in New York, I try to find every excuse to be outside! Central Park and Bryant Park are both beautiful places to walk around and spend the day. I also love NYCRG's backyard garden at Arte Cafe - nothing beats a chilled glass of wine outside with fresh oysters surrounded by friends and family.

Here are a few ways to celebrate summer in New York City from Time Out New York!

Getting ICED on July 4th!

July 4th is almost here! If you happen to celebrate big with friends and family then this is a recipe that will rock their socks off. After a long day of grilling, there's nothing better than cooling off in the heat with a little Italian Granita. Think of it as shaved ice, but BETTER.

You can make granita so easily, without the need of ice cream machines. All you'll need is a freezer, a blender, fruit, sugar and water. Yes, just 3 ingredients! Flavors range from coffee to wine to fruit to herbs. Once you know the basic recipe, you can make pretty much any version of this Italian summer classic.

Personally, I love mixing all the seasonal fruit together to make one super flavorful and fruity granita. Specifically I like the blend of strawberries, peaches, nectarines, plums, pluots or melons combined with the citrus zest of a lemon or orange. Fresh mint is a wonderful compliment as well, but feel free to tweak the recipe to your liking.

Here's what you will need:

1/4 cup Simple Syrup or Agave Syrup

1lb Fresh Fruit

1/4 cup water

Here's how you do it:

1. In a blender, place your fresh fruit of choice along with either a squeeze of citrus juice or a few splashes of water. Add your simple syrup or agave syrup. The liquid is what will help the fruits puree into a smooth consistency.

2. Once pureed, our into a cooled bowl for chilling. Here you can add your fresh herbs, zest, alcohol, vanilla extract or other added flavors.

3. Place in the freezer and scrape well with a fork every 3 to 4 hours until frozen and fluffy in consistency.

When it comes to a granita, it is really about tasting as you go and checking consistency. Don't be shy to add a bit more water if your puree is looking a bit thick, or lessening the simple syrup if the fruits are a little on the sweet side.

I hope you enjoy making some summer granitas!

-Chef K

Simple Syrup

Simple Syrup! Sounds simple enough right? Well don't worry, it really is. Simple Syrup can be used to sweeten a nice summer cocktail or to add to a granita recipe without having to worry about granules of sugar weighing down your recipes or not getting dissolved.

To start a simple syrup you'll need just two ingredients: water and sugar. Yup! That's it.

You'll want the ratio of sugar to water to be about 1:3. So on a smaller scale, place a cup of water in a saucepan over medium heat with about 1/3 cup of sugar. Just heat the liquid and stir until the sugar is completely dissolved.

If you'd like to flavor your simple syrup, you can add fresh mint leaves, lemon balm, or other herbs to infuse into the syrup as it's cooking on the stovetop.

Once the sugar is dissolved, let it cool before using.

For a cocktail, I'm thinking a minty simple syrup would be great in a Mojito or a Moscow Mule! A regular simple syrup would be great for iced teas! You can also use a citrusy simple syrup to dab on a pound cake for a little added moisture and sweetness. However you use simple syrup, just be sure to share ;)

-Chef K

Grilled Romaine with Caesar Dressing

Hey everyone! So along with my Grilled Lamb Chops with a Balsamic Grenadine Reduction and my Grilled Eggplant Caponata, another summertime favorite of mine is Grilled Romaine with my Dad's Caesar Dressing.

The grill marks on the romaine make it so flavorful and they look so beautiful served rustically on a plate like the one pictured above. Just wait until you see how easy this is!

Ingredients:

3 hearts of romaine

Dad’s Famous Caesar Salad Dressing

Ingredients: 1/3 cup oil (canola or olive oil) 2-3 garlic cloves 2 egg whites 1/4 cup Parmesan cheese 1 Tablespoon Anchovies paste Dash of Worchester sauce 1tsp. Ground mustard 1 Fresh lemon squeezed

Directions:

Cut romaine hearts in half lengthwise, then grill cut sides down, just until grill marks appear, about 2-3 minutes. Set aside and let sit. 

For the dressing, crush garlic in bowl (preferably an unfinished wooden bowl) with a garlic crusher. Then add a tiny bit of oil and Anchovy paste. With a mortar continue to rub together the garlic and Anchovy paste and then add 1/3 cup oil. Then add 2 eggs, 1/4 cup Parmesan cheese, ground mustard, 1 lemon squeezed, dash of Worchester sauce. Add dash of garlic salt or sea salt and freshly ground pepper. Mix together with a whisk.

Place grilled romaine head with grill marks up on a plate. Drizzle dressing over the lettuce and add a pinch of Parmesan on top and anchovies (optional).

Serve and enjoy!

-Chef K

Grilling a Few Chops

Hello guys!

From my last post I think you guys can see how much I'm into grilling this summer! When summer finally hits New York, there's no reason not to soak up every moment in the sun, so I like to create recipes that can capture summer ingredients and cooking outdoors.

Here's another great grilling recipe that I shared with Veria TV on "The Juice" just a few days ago that will impress your man, friends, family and even just for a solo indulgent meal: Lamb Chops with a Balsamic Grenadine Reduction. Also, don't worry if you grill indoors! This recipe is also great grilled on a cast iron stove-top grill or in your handy cast iron skillet.

Ingredients:

8 lamb chops 2 garlic cloves, minced 1 Tablespoon fresh rosemary leaves, chopped Sea Salt Freshly Ground Pepper 2 ½ Tablespoons extra-virgin olive oil 1 cup balsamic vinegar ½ cup grenadine

Directions:

Season both sides of the lamb chops with salt and pepper. Combine garlic, rosemary and olive oil into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 45 minutes in the refrigerator. Remove from the refrigerator and let the lamb chops come to room temperature.

Heat the grill on high heat. Add the lamb chops and let sear for 2 minutes. Turn the chops over cook for another 3 ½ – 4 minutes.

On high heat over the stovetop reduce the balsamic and grenadine mixture for 8-10 minutes, until consistency thickens.

Once lamb is cooked, plate and drizzle with the balsamic reduction before serving.

Hope you enjoy this one and look out for my other Veria recipes!

-Chef K

Grill It Up!

The summer is for being outdoors! So what better way to make a meal than on your grill to change things up and enjoy the summer sun. I actually just filmed a segment for "The Juice" on the Veria TV Network about Italian Backyard Bites and thought I'd share my own favorite grilled recipe with you. Here I am below by the way! Was a lot of fun shooting with the team!

I LOVE classic Caponata. The sweet and sour blend of this Italian classic is a killer appetizer, side dish or main entree. Everyone has their own spin on how to make a Caponata, but my biggest secret to a Caponata? Letting it sit overnight before serving! This allows all the flavors to meld together and intensify.

Grab all your vegetables and throw them on a grill!  The primary base for Caponata recipes include eggplant, onions and tomato. For a Grilled version of this recipe, take the veggies, brush them with a bit of olive oil, salt and pepper and place them on the grill. It'll take the eggplant about 6 to 8 minutes per side. The onions will take about 4, and the tomatoes just a quick 2 or 3. You're going to get those gorgeous dark char marks and that nice grilled flavor.

Once done, take them off the grill and chop into half inch pieces. From here you can add your own spin to your caponata. But remember, sweet and salty! You can add olives, capers, raisins or currants and pine nuts for crunch. For the green finishing touch, basil, mint or parsley is always nice. A few shreds of ricotta salata or a slab of burrata on the side....I'm getting hungry!

For the dressing, use a base of vinegar and sugar to balance out the sweet and sour taste. A few tablespoons of red wine vinegar, a teaspoon or so of honey, a pinch of red pepper flakes and then whisking it all up with extra virgin olive oil is always a good way to go. Toss it all together and let it sit and marry.

So simple, so tasty, so SUMMER! I hope you guys all try to make your own version of Caponata and be sure to comment if you have any questions!

-Chef K

Using Beets

Beets, beets, beets! They may be hearty and great in fall vegetable roasts, but nothing is more beautiful than the vibrant red and yellow colors from beets in spring and summer. So, I thought I'd share a few other ways you can use beets or their juices to jazz up your dishes. Firstly, the best part about beets is how easy it is to roast them whole. Rub them in a little olive oil, wrap them in foil and place them in a nice hot oven for about an hour. They'll get nice and soft and the skin will peel right off. Once quartered, they are a gorgeous deep red, soft and sweet. YUM.

At Bocca Di Bacco, we slice these beauties and make a Beet and Goat Cheese salad. Place the rounds on the plate, top with sauteed green beens or greens of your choice. Place a nice round of herbed, creamy goat cheese and whisk up a simple sherry vinaigrette to give it that crisp finishing touch. SO good!

Now, when it comes to the juices, don't toss it! If you are a fan of making homemade pasta dough, you can use the juice or a couple tablespoons of beet puree to add to the liquid in your recipe. This can turn ravioli into a beautiful magenta color and you can stuff it with a ricotta or goat cheese filling. It looks so impressive and really is easy to do. Options are endless in this department. You can make linguine, spaghetti etc.

If you don't make pasta dough, here's a great example of what a few dashes of that bright red juice will do! Just add this when tossing your al dente pasta and serve and there you go! Bright, vibrant, exciting pasta!

I hope these Beet tips inspire you to play around with this ingredient. Nothing is more beautiful in summer time than a bright salad or dish to put pep in your step. Let me know what you think!

-Chef K

Sole Di Roma- A Summer Cocktail

While the city is heating up, what's a better time than now to start gearing up for summer cocktails! One of the house favorites is our Sole Di Roma. This bright orange beauty is a perfect party starter and easy to make with just a few main ingredients. The best part? It's light and refreshing, perfect for spring and summer. I happen to love this cocktail because it's perfect for brunch, lunch and cocktail parties. 

Now, I won't be able to give out our exact recipe for the Sole Di Roma, but I can tell you what's in it! This is what you'll need:

• Aperol- This is what gives it that gorgeous bright orange color. It's considered Italy's favorite aperitif.
• Limoncello- Another favorite of Italy! Limoncello is slightly sweet and gives a nice rounded citrus flavor
• Orange Juice- The juice serves as the body for the cocktail. I would suggest using freshly squeezed for the best results. 
• Prosecco- What would a summer cocktail be without a little Italian Prosecco to top it off! Give it a little splash of bubbles to round it out and make it nice and crisp.

Aren't you craving a cocktail now? I AM! Try making our Sole Di Roma and be sure to share your pics and comments with me! Tag your creation with @BoccaDiBaccoNYC! Let's see those cocktails!

-Chef K

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