Asparagus and Onion Frittata

We love frittatas at any time of day.

Ingredients:
  • 1/2 lb asparagus
  • 4 oz baby portobello mushrooms, sliced
  • 2 garlic cloves, pressed
  • 1 T olive oil
  • 6 eggs
  • 1 T milk
  • 1 T fresh tarragon, chopped
  • 1/2 c parmesan cheese, finely shredded
  • 1 T butter
  • 1 pinch salt and pepper
Instructions:
  1. Steam asparagus until just tender
  2. Heat olive oil in a pan over med/high heat.
  3. Add garlic and saute till fragrant
  4. Add mushrooms and continue to saute until mushrooms soften.
  5. Combine eggs and milk, salt, pepper, and tarragon in a bowl and whisk well
  6. Add cheese and whisk till blended.
  7. Melt butter on low/med heat in a large pan.
  8. Add egg mixture. Stirring constantly until bottom begins to just set.
  9. Spread asparagus and mushrooms onto the egg.
  10. Place pan into a 350-degree oven and cook until eggs are firm to the touch.
  11. Remove pan from oven and invert frittata onto a serving platter
  12. Slice into 8 servings and serve immediately.

Dizzy’s Club Mac and Cheese

One of Dizzy’s signature sides, people travel far and wide for this extra cheesy mac. If you can’t make it to Dizzy’s Club, recreate the magic with a batch of mac-n-cheese and your favorite jazz in the background.

Ingredients:
  • 1 lb elbow macaroni
  • 20 oz shredded cheddar cheese
  • 8 oz shredded swiss cheese
  • 4 oz grated parmesan cheese
  • 1 c sour cream
  • 1 t dry mustard
  • 1 t cayenne pepper
  • 1 egg
  • 6 oz half and half
  • salt and pepper to taste
Instructions:
  1. Preheat oven to 375 degrees.
  2. In a large pot, bring water to a boil and add the macaroni. Boil until al dente, drain and cool.
  3. In a large bowl mix macaroni with remaining ingredients until well blended.
  4. Portion macaroni into individual serving ramekins or one large baking dish.
  5. When ready to cook, top with extra shredded cheddar and bake until hot and bubbly.

Asparagus Soup

This first course makes a splash on our Spring 213 menu!

Ingredients:
  • 5 bunch asparagus (stems cut and peeled, then reserved for stock)
  • 5 shallots
  • 3 ribs of celery
  • 2 yellow onions, diced
  • 2 white potato, 60 count
  • 2 cloves of garlic
  • 2 fresh bay leaves
  • 5 sprigs fresh thyme
  • 2 sprigs tarragon
  • 4 parsley stems
  • 5 white peppercorns
  • 3 q water
  • 1 c white wine
  • 1 c fresh spinach
Instructions:
  1. Make an asparagus stock from the trimmings of the asparagus stalks, onion scrap, and celery peelings.
  2. Add half of the thyme and other aromatics. Cook for 15 minutes.
  3. Meanwhile, sweat out all the vegetables.
  4. Add white wine, potatoes and rest of aromatics.
  5. Add strained asparagus stock.
  6. Cook about 20 minutes until potatoes are soft.
  7. Purée all with the spinach to enhance the color and pass through chinois. Put in an ice bath.

Roasted Mushroom, Arugula, Ricotta Salata and Pea Pesto Sandwich

A delicious vegetarian option! Frozen peas are great to use because they are frozen at the peak of freshness.

Ingredients:
  • 2 portobello mushroom caps
  • 2 T extra-virgin olive oil
  • 2 handfuls arugula
  • 1/2 c Ricotta Salata
  • 1/4 c pea pesto (recipe follows)
  • 4 slices whole-wheat bread

Pea Pesto Ingredients:

  • 5 oz peas, frozen or fresh
  • 1 garlic clove
  • 1/4 cup grated Parmesan Cheese
  • salt and pepper
  • 1/4 cup olive oil

In a blender, combine all ingredients except for the oil. With the machine running slowly drizzle in the oil until smooth and well-combined.

Instructions:
  1. Preheat the oven to 400 degrees.
  2. Place mushroom caps on a baking sheet and douse with oil, salt, and pepper. Roast until tender, about 15 minutes.
  3. Wash and dry arugula and crumble the ricotta Salata.
  4. Smear each piece of bread with the pesto and top each sandwich with one mushroom cap, a handful of arugula and half of the cheese.
  5. Slice and serve.

Truffled Mushroom Pizza

Ingredients:
  • 1 lb mushrooms
  • 4 T unsalted butter, divided
  • 4 T shallot, finely chopped
  • salt and pepper to taste
  • 1 1/2 T fresh thyme leaves
  • 1/2 c dry vermouth, sherry, or white wine
  • 1 T truffle oil
  • 1 lb pizza dough
  • 1/2 lb fontina cheese, grated
  • 1 pt Frisee, whites only, washed
  • 1 bunch chives
  • 1 lemon
  • 2 T olive oil
Instructions:
  1. Finely chop mushrooms in a food processor then scrape them out into a clean, cotton towel, twist the towel around mushrooms, and wring out as much liquid as you can over the sink.
  2. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high then add 1 tablespoon butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently until mushrooms appear dry and are beginning to brown; about 5 minutes, stir in remaining tablespoon of butter, and, when melted, the sherry or wine. Cook this mixture, stirring frequently, until the vermouth has evaporated. Remove from heat, cool, and fold in truffle oil.
  3. Preheat oven to 400 degrees, roll out pizza dough until it is 1/8″, place on an oiled baking sheet, and bake until just golden. Remove from oven and spread the mushroom mix evenly, then top with grated fontina. Place back in the oven and cook until cheese is melted.
  4. While pizza is cooking, cut chives into batons and mix with Frisee, zest, and juice of 1 lemon and the olive oil. When the pizza is done, top with this Frisee mix, slice, and serve.

A great trick is to make the recipe for 8 burgers (more or less, depending on the size of your patties) and freeze the ones that you will not be eating!  It’s a quick and healthy meal for later!

Ingredients:
  • 2 16 ounce cans of black beans, drained and rinsed
  • 1 red pepper
  • 1 onion
  • 1/4 c carrot, grated
  • 5 cloves of garlic, peeled
  • 1/2 c spinach
  • 1 egg
  • 3/4 c breadcrumbs
  • 1 T dried oregano, basil
  • 1 T cumin
  • 1 t chili powder
  • 1 t Thai chili sauce, hot sauce
  • salt and pepper to taste
Instructions:

1. Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash cooked black beans with a fork until thick and pasty.
3. Finely chop bell pepper, onion, carrots, spinach, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, dried herbs, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into 8 patties.
6. Place patties on a baking sheet, and bake about 10 minutes on each side.

At Great Performances, I meet brides weekly in the context of creating delicious and creative catering experiences. It is very rewarding to become a part of the family as the detailed planning progresses over the swiftly passing months. Hospitality and celebrating over a festive meal and toasts are the glue that binds, hopefully for a lifetime, and leaves me with the feeling that “I married them.” But nothing prepared me for the overwhelming responsibility of being an actual wedding officiant.

How do you get certified to officiate a wedding?

 

It first came up about a year ago when a close friend and his fiancé asked if I would perform their wedding ceremony. They didn’t want a religious ceremony and an anonymous officiant was not appealing either. I said yes. What are the next steps? To the Internet, where I applied to the Universal Life Church, and within a few weeks my certificate of ordination arrived. That is only step one. Next stop, 141 Worth Street, to register with the clerk at the New York City department of marriage licenses. Paperwork, $15, and presentation of my ordination certificate, and I was enrolled in the giant book of ministers/officiants. In an office filled with excited couples accompanied by their friends and families, no one was more thrilled than I was.

My friends ended up not getting married this fall. A month before the big day, things changed and the wedding was called off. Back to catering weddings and waiting for another opportunity.

I got another chance this spring when my colleague Matt and his fiancée Lea asked if I would officiate along with our mutual friend Marcy Blum. We were both pivotal in encouraging their relationship (me on his side, Marcy on hers). The certificate was gathering dust and I jumped at the chance to exercise my marriage officiant skills. I asked Matt and Lea to meet with me to talk about the ceremony we would create together. I wanted them to take the time to express their personal feelings about what this giant step — marriage — meant to them. I confess it was a serious moment for all of us, as it well should be. I am married since 1986, so I know the joys and the challenges of what it takes to make a relationship work. I wanted to know that they “had the stuff,” as my Grandma Nelly used to say.

Lea and Matt had their homework — to write the story of how they fell in love and then to craft their individual vows. This would comprise the ceremony along with a welcome greeting from me. More thinking — what does one say when officiating a marriage ceremony? I would not evoke a religious theme, or talk about the sanctity of marriage. I woke at 3:00 a.m. a few nights before the wedding feeling inspired — I would speak from experience, sharing with the intimate group of gathered guests the many reasons “we” marry.

The big day arrived. Not surprisingly, I felt very responsible and focused. We gathered in a tight circle. I read my thoughts and Marcy shared hers, peppered with her signature humor in contrast to my seriousness. And as it should be — the spotlight was on the bride and groom. Below are their vows, heartfelt and individual. The grand finale consisted of us, the officiants, saying the time-honored phrase “By the powers vested in us by the City of New York, we pronounce you Wife and Husband!”

Who’s next?

Matt to his bride:

Lea, I could go on forever, I really loved sitting down to write this; to look back on who we were, who we are, how we got here and why we are here tonight…

I want nothing more than to spend the rest of my life with you, filling a library of our books, our children, our successes, our failures, our dreams, our lives.

To my dying day I promise:

To encourage your compassion

Because that is what makes you unique and wonderful

I promise to nurture your dreams

Because through them your soul shines

I promise to help shoulder our challenges

For there is nothing we cannot face if we stand together

I promise to be your partner in all things

I promise to you perfect love and perfect trust

For one lifetime with you could never be enough

This is my sacred vow to you, the love of my life.

Lea to her groom:

Matthew, I want to promise here today, that I will be your true partner in life, in every sense of the word.

A partner by definition:

From the archaic: one that shares: partaker. I promise to always share with you, my hopes, my dreams, my fears. I promise to always be a present partaker in your life, experiencing with you the good, the bad and the yet unknown.

One associated with another especially in an action: associate, colleague. I promise to be your colleague in this very tricky, very complicated business we call life.

Either of two persons who dance together. I promise to always be your disco queen, even when we can’t hear the music.

One of two or more persons who play together in a game against an opposing side. I promise that we will always play, that I will always keep a young heart and we will laugh often.

A person with whom one shares an intimate relationship. I promise to never forget how important the human touch is.

One of the heavy timbers that strengthen a ship’s deck to support a mast. I promise I will use all my strength in your times of need, so that you are able to raise your mast and carry on.

RED CABBAGE SLAW

A simple dish that’s crunchy and flavorful!

Prep Time:
15 minutes

INGREDIENTS

PROCEDURE

  • 1 1/4 c apple cider vinegar
  • 5 T sugar
  • 5/8 c olive oil
  • 5 t celery seed
  • salt and pepper
  • 1 1/4 head red cabbage, cut into roughly 1.5-inch chunks
  • 5 small carrots, grated
  • 2 1/2 small red onion, chopped
  • 2 1/2 c golden raisins
  • In a large bowl, whisk together vinegar and sugar until dissolved.
  • Slowly whisk in oil, celery seed, salt, and pepper to taste.
  • Toss in cabbage, carrots, red onion, and raisins to coat well.
  • Cover and let sit at least 1 hour.

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