More recipes from New York

First I wanted to let you know that I am now contributing at Crazi Beautiful Women.  I have a Mother’s Day brunch recipe over there right now if you want to check it out.  It is a fun site with a lot of great women.

Today I am sharing a couple more recipes I got from New York.  The two recipes is what was served as part of the Live from New York It’s Salad Night with Tyler Florence and presented by Wish-Bone Salad Dressing.  The two recipes today actually are from Rustico Cooking which is where the event was held.  The recipes are from Micol Negrin and both were delicious but I really LOVED the pasta dish.  It uses those yummy roasted tomatoes!

Had to take pictures of the yummy food! Photo by Patrick Butler

Make sure to enter the great giveaway in yesterday’s post for the a signed Tyler Florence cookbook, a great salad container, salad tongs, two bottles of dressing and an apron.

Photo by Patrick Butler

Photo by Patrick Butler

Orecchiette with Roasted Grape Tomatoes and Arugula (from Micol Negrin)

For the sauce:

  • 2 pints grape tomatoes
  • 2 Tablespoons extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 1 Tablespoon minced Italian parsley
  • 1/2 tsp. salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp. chili flakes

To cook and serve:

  • 2 Tablespoons salt
  • 2pounds orecchiette
  • 1 pkg (5 oz.) arugula, stems removed, julienned
  • 1 cup fresh whole-milk ricotta
  • 1 clove garlic, minced
  • 1 Tablespoon minced Italian parsley
  • 2 Tablespoons chopped basil
  • 2/3 cup (1/4 pund0 grated ricotta salata
  • 1/4 cup extra virgin olive oil

1. Preheat oven to 450.  Toss cherry tomatoes with the olive oil, garlic, parsley, salt, pepper, and chili flakes on a 11 x 17 baking sheet.  Roast for 20 to 25 minutes or until soft.

2. Bring 6 quarts of water to a boil.  Add the orecchiette and the 2 Tablespoons salt.  Cook until pasta is al dente, about 12 minutes.  Drain; reserving 1/2 cup of the pasta water.

3. Place the pasta in a large bowl with the roasted tomatoes.  Stir in reserved pasta water, arugula, ricotta, garlic, parsley, basil, ricotta salata and olive oil.   Serves 10.

Photo by Patrick Butler

Molten Chocolate Cakes with Vanilla Whipped Cream (from Micol Negrin)

  • cooking spray
  • 1/4 cup granulated sugar, plus extra for dusting the molds
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 8 Tablespoons (1 stick) unsalted butter, cubed
  • 2 large eggs
  • 2 large egg yolks
  • 1 level Tablespoon flour

Vanilla Whipped Cream:

  • 1/2 cup whipped cream
  • 1 Tablespoon powdered sugar
  • 1/2 tsp. vanilla
  1. Preheat oven to 425.  Spray five 1/2 cup ovenproof molds generously with cooking spray and dust generously with sugar.
  2. In a large stainless steel bowl set over simmering water, gently warm chocolate and butter until melted, stirring often with a rubber spatula.  This takes about 5 minutes.  Remove from heat.
  3. Meanwhile in a large bowl, beat eggs and egg yolks and sugar with a whisk until sugar crystals are dissolved and mixture is just a little paler in color.
  4. Slowly beat the chocolate into the egg mixture, whisking continually to prevent curdling.  Beat the flour in quickly until the mixture is homogeneous and there are no white streaks; DO NOT OVER MIX.
  5. Divide the batter among the prepared molds.  (they can refrigerated up to 12 hours.  Just bring to room temp before baking)  Place molds on a 11 x 17 baking sheet and bake for about 8 minutes.  The centers will be quite soft but sides will set.
  6. Beat whipped cream with sugar and vanilla until soft peaks form
  7. While cakes are still warm, invert mold onto plate and wait at least 10 seconds before trying to remove the mold.  Remove the mold and top with whipped cream
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One comment on “More recipes from New York

  • Laura ,how lucky are you? You & Tyler….Oh my little heart, pitter patter! I think he is so cute ! Ok I’ll stop now . Love the looks of those molten cakes!

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