Gelato al Bacio

Post image for Gelato al Bacio

With this month’s catalog shot in Venice, I thought I’d give you all a recipe for one of my favorite Italian foods – gelato. This is a recipe that my grandma or aunt will whip up almost every time I visit them in Italy. I never really make it at home, so it’s earned a spot in my heart as one of those special treats I get whenever I visit my favorite place in the whole world. It’s made with hazelnuts and chocolate, like the Italian candy, Baci, from which it gets its name. More familiarly, it has a nutella-like flavoring, but whatever you relate it to, it’s a dream that melts in your mouth. Now that I have a vat of it in my fridge, it’s been really hard to stay away.

Try it out for yourself if you dare =P

Ingredients:

1 Egg

1 1/3 Cups Whole Milk

100 Grams of Dark Chocolate

¾ (generous) Cup of sugar

¾ Cups of ground hazelnuts

1 Tsp Vanilla Extract

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Directions:

Beat egg, 1 cup of milk, and vanilla extract together in a large bowl.

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Place sugar, chocolate, 1/3 cup of milk, ¼ cup of hazelnuts into a pot, and place over a low flame. Keep stirring until chocolate is fully melted and sugar is dissolved.

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Pour melted chocolate mixture into milk/egg mixture, add remaining hazelnuts, and stir vigorously until fully blended together.

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Pour into a bread pan, and let cool for a bit. Once it has reached room temperature, stick the whole thing in the fridge over night.

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After a night in the fridge to freeze, it should be ready to serve nde

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Katharina -Aug 16, 2011, 9:47PM
This sounds so delicious! I'm a serious food lover :D And Newman's Own makes awesome dark chocolate. Have you tried their orange dark chocolate? XOXO!
Sandy -Aug 16, 2011, 2:01PM
That looks absolutely divine! I could totally go for some authentic Italian gelato. It's been years since I've been there but I can remember that on my shoe-string budget, gelato meals were about all I could afford!

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Post image for Kombucha Sangria

This recipe idea came to me one day when I was out for drinks with a couple friends sipping on sangria. The restaurant we were at made a carbonated sangria. Sipping it down, I had a stroke of genius right then and there. I wondered what it would be like to use Kombucha instead of whatever club soda/sprite type thing they used (Kombucha is a fermented drink said to bolster immunity and be good for one’s health). So a week later I tried it out. It still had that fruity flavor with a kick of bubbles like the one at the restaurant, and the Kombucha served as a nice contribution to keep it from getting too sweet. It was also extremely easy to make. Needless to say, it’s delicious, and I stand by my statement that the idea was truly a stroke of genius. Let me know if you agree =)

Ingredients:

3 Cups Fruit Juice (I used cranberry/rassberry)

6oz Pineapple Juice

16oz Kombucha

2 Cups red wine or non alcoholic wine

2 Cups Sliced Strawberries

2 Cups Sliced Pineapple

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Directions:

Pour it all into a pitcher, mix, and chill!

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Kevin -Oct 27, 2011, 8:27PM
I made it with my very own kombucha it was great I ordered my kombucha from www.royalkombucha.com Thanks for the tip.
Planet Blue -Aug 09, 2011, 5:05PM
GENIUS!!!!! Definitely going to try this before summer is over. xoxo, PB

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Post image for Summer Spring Rolls

I love spring rolls, but when they’re fried, I can’t really eat them without feeling some guilt. That’s why these rice paper spring rolls are great. Fill them up with fruit and veggies, and you have a guilt free, fresh, summer hors d’oeuvre. You can find the rice paper wrappers at any Asian market, or I usually buy mine from our local Whole Foods. Messing around with combinations for filling is half the fun, but this combo has proven to be a favorite amongst my friends. It’s also one of my own favorites – easy, no cook, and so utterly fresh tasting.

You’ll Need:

1 avocado cut into slices

1 mango, peeled and sliced into strips

½ cup of cherry tomatoes, quartered

1 carrot, shredded

4 leaves of red leaf lettuce, torn up into pieces

2 sprigs of cilantro

9 rice paper wrappers

Basin filled with hot water to soak wrappers in

Directions:

Soak wrapper in hot water until it becomes pliable and bendy.

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Take the rice paper out, and lay it out on a kitchen towel to absorb some of the excess water. Pile on a bit of each ingredient right in the center of the wrapper.

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To roll it up, first fold up the lower half, keeping everything tightly together

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Then fold in either side

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And roll it up the rest of the way

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Do the same for each spring roll. Serve with any dipping sauce you would like. Chili dipping sauce or soy sauce are two that taste great

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-Aug 02, 2011, 11:27AM
These look amazing!! Guess I'm stopping at the Asian market today...
Alexandra -Aug 02, 2011, 10:00AM
Yum! I have been making these for the past few summers, they are one of my favorites! I am going to try it with the mangoes, that sounds delicious. I usually make a dipping sauce with peanut butter, hoisin sauce, hot sauce and hot chilli flakes. xox

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Post image for Teriyaki Cod with Broccoli Rabe and Brown Rice

This week’s recipe is more of an entire meal, and, I’m not going to lie, it’s a bit more difficult than the recipes I usually post. This is one to pull out when you have a good amount of time to cook, and you want to impress a group of friends (or whoever) with an entire delicious meal.

The coolest part of this Asian-inspired meal is that you’ll be able to tell everyone you made your own teriyaki sauce. Who does that, right? It’s easier than you’d think. It’s all about letting it boil down to the right consistency which can take a while. The broccoli rabe is the perfect light accompaniment to go along with the flavorful fish. Top the plate off with simple brown rice, to fill your guests up.

Recipe makes enough for 3

Image via here

Fish Ingredients:

1.5lbs of Cod

1tsp Ginger

¾ Cup Orange Juice

¼ Cup Mirin

½ Cup Soy Sauce

1 Garlic

1 Scallion stem

Broccoli Rabe Ingredients:

15 Stems of full, leafy broccoli Rabe

1tbsp Grapeseed Oil

2 Garlic Cloves cut into quarters

1 Cup Water

Brown Rice Ingredients:

1 Cup Brown Rice

2.5 Cups Water

3 Scallion Stems

1tbsp Butter or oil

Instructions:

  1. Place orange juice, mirin, soy sauce, and ginger into a large sauce pan at high heat. Once it starts to boil, lower the heat and let simmer until it reaches a thicker consistency. Approx 30-40min.
  2. When teriyaki sauce is half way done, place butter and scallions in a small pot to sauté for about 2 minutes. Add brown rice & water. Cover pot until water has evaporated and rice is cooked. Turn off flame, and let sit, coved, until rest of meal is ready.
  3. Preheat oven to 400F
  4. Cook the cod in the sauce pan with the teriyaki sauce for about 4 minutes. Then place it in a flat, oven-safe pan. Pour left-over teriyaki sauce over the fish & add chopped scallions. Cook in the oven for another 10 minutes.
  5. Using the same sauce pan, add grapeseed oil and garlic for broccoli rabe. Once garlic is sautéed, add broccoli rabe and water to cook for about 5 minutes. Once it is fully wilted, like cooked spinach almost, it will be done. You may have to pour out excess water.
DM -Jul 25, 2011, 11:44AM
That looks delicous! Thanks.. will have to try this.

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Post image for Homemade Herbed Ricotta Cheese

There’s not much that can beat the flavor of creamy ricotta cheese slathered over a slice of fresh baguette – except maybe the flavor of homemade ricotta slathered over a slice of fresh baguette. Make your own cheese? That sounds way too hard. But that’s the wonderful thing about ricotta. It is the easiest cheese to make, and doesn’t take forever. Once you’ve whipped up a batch, you can use it for just about anything. For today, I like the idea of serving it on fresh French or Italian bread as an hors d’oeuvre for guests. Sprinkle it with balsamic, figs, and walnuts for an extra tempting snack ;)

To make about 2 cups, you’ll need:

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 3 tablespoons good white wine vinegar
  • 3 tablespoons minced scallions, white and green parts (2 scallions)
  • 2 tablespoons minced fresh dill
  • 1 tablespoon minced fresh chives
  • Kosher salt and freshly ground black pepper

Instructions:

1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. Then, pour the milk and cream into a pot to boil. Stir occasionally as it heats up, adding in salt as you go. Once it has reached a boil, turn off the flame and stir in the vinegar.

2. Allow the mixture to stand and curdle for about 1 min. Then, pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl for 20 to 25 minutes. You may have to occasionally pour out the liquid that collects in the bowl.

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3. When cheese is almost finished straining, chop up all of your fresh herb ingredients. Transfer strained cheese to a new bowl, and stir in.

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Refrigerate or eat immediately.

Enjoy!

All images via Smitten Kitchen

Ruby -Jul 18, 2011, 9:25AM
Thanks so much for this recipe!! I can't wait to try it...sounds just delish!! How long will this keep when refrigerated?
BohoQueen -Jul 17, 2011, 8:02PM
That't the only thing that was hard for me when I was becoming a vegan. Cheese. I love so many kinds, from brie, to goat cheese, to cheddar, to blue cheese, to ricotta, to feta. It was hard to let go of something that I loved the taste of so much. I still appreciate looking at pictures of delicious meals with dairy products, but will not that often be indulging in them. Looks delicious, though!! xoxo

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Post image for Pineapple Gazpacho

Every day in our cafeteria here at Free People they offer the most interesting soups. Since it’s been summer they’ll usually do one chilled option. I’m always intrigued, but never actually like the sample enough to get it for lunch…until the other day. They made this pineapple gazpacho – sounds weird – but I LOVED its mixture of sweet and spicy so much that I ended up devouring it down for lunch. At home I later tried to replicate the dish and found it’s beyond easy. The only thing is, you’ll need a bit of planning ahead since the dish tastes better chilled in the fridge over night.

For the Gazpacho You’ll Need:

1 Pineapple

1 Yellow Pepper

¼ Cucumber

½ Sweet Onion

5 Sprigs Cilantro (stems included)

2 tsp Rice Vinegar

½ tsp Spicy Sriracha Sauce

¼ tsp White Pepper

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For The Garnish:

¼ Red Pepper

2 Sprigs Cilantro (leaves only)

Directions:

1. Core & Peel Pineapple. Then cut pineapple, yellow pepper, cucumber, and onion into medium pieces.

2. Throw all gazpacho ingredients into a blender or bowl if you have a hand blender like I do. Puree until texture is smooth.

Picture 0073. Chill over night

4. Garnish with red pepper and cilantro to serve

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Michelle -Jul 13, 2011, 12:47PM
Pineapple is a natural anti-inflammatory too!
stargirl -Jul 11, 2011, 2:13PM
looks good!(:

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Post image for Simple Summer Fruit

There are many highlights to summer, but one of my favorites is fresh fruit! It’s probably the easiest thing to prepare, tastes amazing, and can be eaten for breakfast, brunch, lunch, dinner, and dessert. =)

Ingredients:

16oz Strawberries

2 Large mangoes

1 Banana

1 Lime

1 ½ tsp Sugar

Instructions:

  1. Peel & dice mangoes. * Mangoes have a tough center, like with pineapple, which you’ll want to cut around.
  2. Dice strawberries & slice banana.
  3. Sprinkle sugar
  4. Cut lime in half & squeeze juice from entire thing onto the salad.
  5. Mix.
  6. Let it set in the fridge for at least an hour. 

You can eat the salad plain, or mix it into Greek yogurt like I did for breakfast one morning. There are so many ways to go about serving it – get creative!

Victoria @ The Pursuit of Hippieness -Jul 04, 2011, 9:34PM
Nothing better for summer :)
alyssa -Jul 03, 2011, 5:46PM
i LOVE this. seriously summer fruit is my all time fav. my mouth is totally watering and i need to run to the grocery store asap! yummmm. http://alyssarude.tumblr.com

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Post image for 4th of july treats

we had a little fourth of july celebration at the office and everyone brought such amazing stuff! if you’re having, or going to, a party this weekend – here’s some tasty inspiration for things to serve or bring :)

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and this last one, we didn’t have at our party, but i had to include it:

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remember our rainbow tie-dyed cupcakes? follow the same instructions using just red and blue dye, and then add some sprinkles on top!

erin -Jul 02, 2011, 8:23AM
can you post the recipe for that pie? It looks BEAUTIFUL!!
Priscilla Francine Makeup -Jul 02, 2011, 12:26AM
i have to create those strawberries how cute

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Post image for from brooklyn: prospect park love

Brooklyn is such a perfect little hub of culture and beauty. Most people come to New York to see Manhattan, but we think that Brooklyn is where NY’s true beauty is. All of the Free People Brooklyn girls live and work in Brooklyn! We want to take you on a little tour of one of our neighborhood’s prized possessions, Prospect Park!

Prospect Park 3

Prospect Park is 585 acres of gorgeous grass, pond, trees, and sights that touches a handful of neighborhoods that surround it. Summer is when Prospect Park shines; Brooklynites all around the borough come to relax and plant their toes in the grass and enjoy all the events the park hosts.

The Green Market is one of my favorite parts of spring/summer in Prospect Park. It’s a beautiful farmers market that brings produce, dairy, meats and treats from upstate to Grand Army Plaza

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Famers Market

The Green market offers vast varieties of vendors! Anything you can imagine you’ll find at the Green Market; fruits, fish, product, meats, herbs, plants, and delicious treats!

Strawberries

String Beans

Zucchini

Flower Tent

Flowers

If you are in New York and are looking for a way to treat yourself to amazing foods, stop by the Green Market!

And, I took a different path on my way to the Brooklyn Free People after leaving the Green Market  and I came across the most beautiful mosaic house around the corner from our store. It pays off taking a different route every once and awhile :)

Mosiac

<3 Free People Brooklyn

hawthorne girl -Jun 30, 2011, 4:30PM
i love the little free people store on smith street in brooklyn. my freind lives right down the street from it. i agree, brooklyn is so much more charming than the city. it totally reminds me of my city of portland, or.
Victoria @ The Pursuit of Hippieness -Jun 29, 2011, 3:07PM
I kick myself all the time for living just outside the city and never having been to Brooklyn! Definitely on my agenda this summer, especially the farmer's market!

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Post image for Rustic Kabobs and Bruschetta

As promised, this week’s recipe is one of the many delicious meals from my recent camping trip in the Adirondack Mountains. The bare essentials and need for practicality reminded me how good simple foods like a plain sandwich can be. Even though I got a bit fancier than that for this dinner, there is still a quality of simplicity to the meal that I really like. The challenge of cooking with limited resources was fun and allowed me to get creative. This recipe can be prepared over an open fire or using a grill – I’ll show you how to do it both ways.

Kabob Ingredients:

½ Red Pepper

1 Small Carton of Whole Baby Portabella Mushrooms

1 Small Sweet Onion

½ Zucchini

½ Lb. Bay Scallops

¼ Cup Olive Oil

½ Lemon

1Tbsp. Fisherman’s Wharf All Natural Seafood Seasoning

Tinfoil

Wooden or Metal Kabob Skewers

Basting Brush

Bruschetta Ingredients:

½ Loaf of Pesto Seasoned Bread

¼ Cup Olive Oil

½ Lemon

1 Tbsp. Fisherman’s Wharf All Natural Seafood Seasoning

Tinfoil

Basting Brush

We bought all of the ingredients from local mom and pops stores. If you do the same, your kabobs and bruschetta could turn out completely different, but you can still follow the same process.

Instructions:

Slice Lemon in half. Mix together squeeze juice from one half and mix with with olive oil & seasoning for the kabobs. Set aside.
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Break off 2 ft. piece of tinfoil. Fold over each edge.

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Fold in each corner.2

Fold up each side making a wall – pinch together at corners.081

Fold over the corners so that they will not leak.083

Slice red pepper, onion, and zucchini into fairly large wedge-shaped pieces.

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Slide ingredients onto skewers in random order until all are used up. As you finish skewers lay them onto the tinfoil.111

Baste skewers using entire lemon/oil/seasoning mixture.112

Slice desired amount of bread for bruschetta.114

Make anther – smaller – tinfoil boat to place the bread slices into. Mix together bruschetta olive oil, seasoning, and juice from remaining lemon. Baste both slides of each bread slice with the mixture.

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To cook over the open fire, cover tinfoil boats with another piece of tinfoil.127

You want to separate logs and create a nice spot over hot coals to place the food.129

Let cook for about 15-20 min, depending on how hot your coals are. Use a fire mitt when checking to see if they’re cooked or removing them from the fire. Once scallops are cooked, they won’t have that cloudy/clear look they have when they’re raw.135

You can also cook everything on the grill. Put the kabobs on first. After about 10minutes add the bruschetta and let grill for another 5-10 minutes.

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Enjoy the tasty meal =)

Mollie -Jun 29, 2011, 10:45AM
I live like 8 miles from Wilmington! Glad you had fun
Phillies Jersey -Jun 28, 2011, 11:13PM
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Post image for Gluten-Free Nut Bread

I don’t personally follow a gluten-free diet, but I have friends who do, so I like to mess around with recipes once in a while. This nut bread is one I’ve been wanting to try for a while. Normally, the thought of making bread kind of scares me a little. I feel like you need skills I’ve never tried out before, but with this bread it turned out the toughest part was gathering all of the obscure ingredients I needed to make it gluten-free. Once I finally got around to making it, it turned out to be nutty and delicious. It works great for toast in the morning with a little bit of jam =)

Ingredients:

1 ½ cups almond flour
¾  cup arrowroot powder
¼ cup flax seed meal
½ teaspoon salt
½ teaspoon baking soda
4 eggs
1 teaspoon agave nectar
1 teaspoonapple cider vinegar
¼ cup walnuts, coarsely chopped
¼ cup hazelnuts, coarsely chopped
½ cup pistachios, coarsely chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds

Instructions:

Chop up all nuts that need to be coarsely chopped, and mix all seeds/nuts in a small bowl.

Combine almond flour, arrowroot powder, flaxseed meal, salt, and baking soda in a medium bowl.111

In a large bowl, beat eggs well. Then add agave nectar and apple cider vinegar.

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Slowly mix dry ingredients into wet.

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Stir in nut/seed mixture

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Pour into a well-greased 7.5” x 3.5” bread pan

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Bake for about 35 minutes. (You should be able to stick a toothpick/knife into the center and pull it out cleanly.)

marianne -Jun 13, 2011, 3:31PM
Thank you Naomi for thinking of us Ceiliac FP Fans!!! xoxo
Fp Naomi -Jun 13, 2011, 2:43PM
Grace Mae - bake it at 325F.Sorry about that!

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Post Punk Kitchen

Post image for Post Punk Kitchen

Because I escaped the city for this past holiday weekend, I never made it to pick up ingredients for this week’s recipe post. My fridge and food cabinets are something of a vacant wasteland at the moment. In replacement, I thought I’d share one of my favorite vegan recipe blogs, Post Punk Kitchen. The author is a down-to-earth vegan with one good hand in the kitchen. I love her point of view on food, and I often check out her blog for ideas. Here are some of her recipes I’m thinking I must try at home this month:

Creamy Avocado Salad: I’m not huge on mayonnaise-y potato salad because it’s so bad for you, but I’ve never thought of using avocado instead. Oh does this sound delicious.

Spinach Linguine with Edamame Pesto: Edamame is popping up everywhere these days. Just the other day I had a sandwich made with edamame hummus. Who knew? I’m all into exploring its many uses.

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Perfect Grilled Portabellas: One of the best parts of summer is grilling. Just because this is traditionally a carnivorous pastime doesn’t mean there aren’t amazing veggie options as well. This recipe gives great tips on how to grill the perfect portabella. It’s also super healthy!

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Omg Oven Baked Onion Rings: These onion rings look perfect for entertaining. I’m also thinking they’d go great with those aforementioned bello burgers.

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Raw Strawberry Cheesecake: I have to admit, although I rarely eat it, I’m an enormous cheesecake lover. I’ve never thought of making a vegan cheesecake, let alone a completely raw one. I want to try this one out just to see how well it stands up against the real thing.

Rylie -Jun 06, 2011, 10:47PM
I ate the grilled portabellas for dinner tonight and they were to die for! so good! I am vegan and I am very picky about my sandwiches/burgers and this one was amazing! I also whipped up the potato salad to eat for lunch tomorrow, I tried a bite tonight and it is so fresh and yummy! Thanks for sharing :)
Cindy G. -Jun 06, 2011, 7:08AM
Yum

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