Category Archives: Uncategorized

02.04 – Super Bowl: Supper Sunday

It’s been 2 years.  I’m sorry.  Thank you work-friend, Isabelle, for the nudge.

Recently (you know, within the past 2 years) I’ve acquired a new roommate, Joe (a frequent Sunday Dinner guest), and we’ve begun watching a lot of old Cook’s Country and America’s Test Kitchen together.  After watching the episode on authentic New Orleans Muffuletta, we formed a plan to try this out for the annual Dever Super Bowl (Pot-luck) Party.


Cook’s Country’s Muffuletta

  • 2 cups drained Giardiniera
    • Well I couldn’t find this in my standard NYC grocery store, so I subbed the following:
      • 1/4 cup cauliflower florets, finely chopped
      • 1 small carrot, finely chopped
      • 4 pepperoncini, stemmed
  • 1 cup drained pimento-stuffed green olives
  • 1/2 cup pitted kalamata olives
  • 2 tbsp drained capers
  • 1 tbsp red wine vinegar
  • 1 clove garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • half cup olive oil
  • handful of fresh parsley leaves
  • 1 lb store bought pizza dough
  • 1 egg, beaten
  • a few tbsp sesame seeds
  • 1 lb, of each deli meat below, sliced thin
    • Salami
    • Pepperoni
    • Mortadella
    • Sweet Sopresetta
    • Capicola (note, NYC let me down here too, so I went with hot sopressata)
  • 1 lb, sliced provolone cheese

Day 1: Combine all ingredients from Giardiniera to parsley in a food processor and pulse to make a paste.  Store in fridge overnight.

Day 2: Set out pizza dough for one hour allowing it to come to room temperature.  Form 2 balls and let sit on a greased cookie sheet under greased plastic wrap for 1 hour to rise. Note- I doubled the batch and made 4.

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Pre-heat oven to 425.

Press dough into 2 rounds about 7″ wide.  Brush lightly with scrambled egg and sprinkle on sesame seeds.  Bake at 425 for 18-20 minutes until just starting to brown and sound hollow when tapped with a finger.  (CC says to rotate your pan half-way through cooking)


Let cool on a wire rack for 1 hour.  Set out olive paste to warm up while bread cools.


Slice bread through center like a large hamburger bun, and spread 1/4 of olive paste on the insides of each slice of bread.  Top with all deli meats and provolone and wrap firmly in plastic wrap.


Using a dutch oven, or other heavy object press sandwiches under a cookie sheet or cutting board for one hour. Slice into wedges and serve (or you can marinate up to 24 hours in the fridge – like me overnight).



No left-overs to speak of.

Scoops says: This is better than New Orleans.

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5.25 – Sunday Trotter (on a Monday)


And so we finally made it to dinner after 4 weeks of prep.

In my estimation I nailed 80%.


The Porchetta was perfection. I may have to buy another shoulder next weekend as there wasn’t nearly enough and it was so perfectly moist and delicious.

The pork buns, while not perfectly uniform, tasted delicious and the pork belly melted in your mouth.

The banana pudding was made even better by the bourbon whipped cream I added on top.


Even the pigs ear fried up nicely to compliment my blue cheese dressing.

Sadly, the headcheese was a fail. Possibly I didn’t boil it down enough, and maybe it was the heat, but what I managed to make was cosume de tete, rather than fromage. I suppose it’s just a sign I need to intern with Boulud after all.

Brad, my pleasure to feed, did not seemed phased by the texture and created his own masterpeice of lardo + headcheese crostini.


All in all I am well-fed and exhausted. I’m unable to report actual results, as aside from some beans and consume, there isn’t a spec left. 9 people, 6 boys, 9 lbs pork, 0 left-overs.


5.27 Memorial Day, on the road

It’s a sad fact, but I’ve only managed to maintain one close relationship from high school. Fortunately my one friend, Adam, not only knows me better than most, but also shares my love of food.

Earlier this year Adam brought his wife to NYC to spend a weekend. In true Katie-Resch fashion, I showed them my city through a tour of my favorite eating and drinking establishments. Upon returning to their home in Cincinnati, Adam called to inform me that The City had changed them, and they would no longer go without the finer foods in life. They also cordially invited me to a culinary weekend in Cincinnati as soon as I could get away.

My New York apartment is missing the prerequisite grill needed to adequately celebrate Memorial Day, so i decided this would be the prefect time to crash with friends who owed a backyard, and took Adam and Stephanie up on their gracious offer.

My weekend was a whirlwind of caviar and martinis, including a delicious dinner at Slims and the obligatory snack of Cincinnati 5-way. (No offense Skyline, but the local diners really do it best.)

On Sunday, we decided it was time for a full Memorial Day throw-down utilizing Adam’s amazing backyard kitchen hearth. We began with a trip to Findlay Market where I picked up veggies, organic couscous and some large shrimp, and Adam picked up a beautiful 2″ thick, 2.5LB Porterhouse steak.

After a quick stop to a competing BBQ, we came home about 6pm to begin cooking.

Memorial Day Feast

1. Patriotic Caviar and Crackers with Creme Fresh
2. Olive Tapenade
to start:

Stephanie came up with a fantastic idea to satisfy my need for patriotic food on national holidays. After being inspired by an image of red caviar and cream cheese molded into a candy cane on our box of caviar, Stephanie proceeded to die half our creme fresh blue and create a patriotic and delicious treat. I rounded out the appetizers with some olive and honey tapenade and Adam provided martinis.

Findlay Market Salad

To cleanse the pallet, post roe-Americana, I made a simple salad of fresh orange tomato, red onion, avocado and goat cheese, dressed with Balsamic, olive oil cracked pepper and kosher salt.

Grilled Shrimp and Coucous salad

The one thing I truly grill well is shrimp in the Alton Brown-recommended fashion. I cleaned and de-veined the shrimp I picked up at Findlay and proceeded to soak 20 minutes in a brine of sugar, salt, cracked pepper, diced red onion, red pepper flakes, garlic, soy sauce and a little white vinegar and olive oil. Shrimp is then skewered and grilled 5-10 minutes, until shells are pink and shrimps are firm to the touch. I add a bit of hoisin sauce for dipping as well.

Adam took care of starting a maple wood fire while I prepped.

Steak Frites

Adam expertly grilled our steak while double-frying fires in his kitchen.


After our marathon of eating we finished off our night with lemon-basil sorbet from Findlay, limoncello and Bakers by the fire.


JL was not able to participate in the Cincinnati road-trip, so I figure it’s my duty to vote as I am the guest this evening.

Alright I’m embarrassed, but I finished every last french fry. They were amazing.

Host Highlights

Anti-avocado-Adam not only ate the avocados in my salad, but managed to clean his salad plate.

Cooper Pratt became so caught up in the delicious smells that he “accidentally” ate an olive. He also finished the entire porterhouse bone in an impressive 15 minutes.

Baxster Pratt spent a lot of time on the guest bed awaiting my return. I’m hoping he was trying to send me a culinary message?