join our Italian holiday table + a giveaway!

November 10, 2015October 26, 2017 / Julia Kemper Johnson / Leave a comment

Twinkling lights are beginning to dot the city’s streets, quietly marking the start of the holiday season, and with it the promise of festive gatherings and celebrations. It’s a busy time of a year, but also a joyous one — a time to remind ourselves of what really matters, to relish in the joy of giving, and to cherish moments with the ones we love.

To me, the holiday celebrations are defined by their meals — humble, comforting dishes that serve to gather my loved ones around the table. So, when Colavita Olive Oils and Perugina Chocolates asked me to create a holiday inspired meal, I knew I had to make something that would do just that.

This meal is a holiday classic at its best. Everyone’s favorite — roast chicken — is browned in olive oil in a cast iron skillet until its skin is crisp and crackling. It then roasts on a bed of onions until succulent and juicy. The pan drippings are used to make a sauce, to which a reduced balsamic vinegar is added for depth of flavor and a welcomed sweetness. Add to that a creamy, herbed polenta, caramelized, roasted carrots, and a festive dessert of almond cookies dipped in chocolate, and you have yourself a meal that is worthy of a holiday celebration. It’s simple, yet special. Delicious, yet unassuming. It’s a meal that is sure to bring your loved ones around the table.

Let’s not forget about the giveaway! This post was sponsored by Colavita Olive Oils and Perugina Chocolates, and they have generously offered to give away the basket of their products that you see below to one of you! The basket includes a wide array of olive oils, vinegars, pastas, chocolates and more. Click here to enter.

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roasted chicken with herbed polenta + rainbow carrots

prep time: 45 minutes

inactive time: 2 hours

cook time: 2 hours, 5 minutes

for the chicken + balsamic glaze:

1 [5 – 6] pound chicken

kosher salt

5 tablespoons Colavita Premium Extra Virgin Olive Oil

4 sprigs of fresh thyme

4 sprigs of fresh rosemary

1 sprig of fresh sage

2 large yellow onions, peeled and cut into large wedges

2 cups low sodium chicken stock [preferably homemade]

1/2 cup Colavita Aged Balsamic Vinegar

1 teaspoon fresh thyme leaves, finely chopped

1 tablespoon unsalted cold butter

for the carrots:

1 bunch of rainbow carrots [about 12 – 14], peeled, greens trimmed, and split in half lengthwise [if you can’t find rainbow, orange carrots work perfectly here too]

2 tablespoons Colavita Premium Extra Virgin Olive Oil

kosher salt

1/4 cup pomegranate seeds, for garnish

Parmesan cheese shavings, for garnish

for the polenta:

4 cups water

1 cup Colavita Polenta

1 cup grated Parmesan cheese

1/4 cup heavy cream

2 teaspoons fresh thyme leaves, finely chopped

1 teaspoon fresh rosemary, finely chopped

salt + freshly ground black pepper to taste

First, prepare the chicken: remove the giblets and trim the wing tips. Rinse the body cavity and pat dry all over with paper towels. Season liberally with salt all over, including inside the body cavity. Place on a sheet pan, uncovered, in the refrigerator for at least 2 hours [better if overnight].

Remove the chicken from the refrigerator 30 minutes prior to cooking, and allow to sit at room temperature. Drizzle 3 tablespoons of the olive oil all over the chicken and massage into the skin. Fill the cavity with the sprigs of thyme, rosemary, and sage. Using butchers twine, tie the legs together.

Preheat the oven to 400 degrees F.

Heat a 12-inch cast iron skillet over high heat until very hot, and add the remaining 2 tablespoons of olive oil. Add the chicken, breast side down. Sear the chicken over high heat until the skin on the breast is golden brown, about 4 – 5 minutes. [Try not to move the chicken during this step, unless to quickly peek at the color, as it will not brown nicely]. Once golden brown, turn off the heat and flip the chicken onto its back. Arrange the onion wedges around the chicken and transfer the skillet to the preheated oven. Roast, making sure to flip the onions every 30 minutes so they don’t burn. The chicken is done when a thermometer reads 165 degrees F when inserted into the meaty part of the thigh, away from the bone [this should take about an hour and a half]. If the onions are browning too quickly, you can remove them and set aside while the chicken finishes roasting.

Once the chicken has been roasting for about an hour, prepare the carrots: spread the carrots evenly over a sheet pan, so that they lay in one layer. Drizzle with the olive oil and sprinkle generously with salt. Transfer to the oven with the chicken, and roast until tender and slightly browned, about 35 – 40 minutes, shaking the pan once halfway through. Remove from the oven and allow to cool slightly before transferring to a serving platter and tossing with the pomegranate seeds and shavings of Parmesan cheese.

Once the chicken is done, use tongs to lift it out of the pan, and allow the juices to drain from its cavity back into the skillet. Set aside on a carving board, cover in aluminum foil, and allow to rest for at least 20 minutes before carving. If you haven’t already, remove the onions from the skillet and set those aside as well. Using a spoon, skim the clear layer of fat from the top of the skillet, making sure not to discard any of the brown juices. Place the skillet back over the stovetop and heat over high heat. Once the juices start to bubble, add the chicken stock and use a wooden spoon to scrape all of the brown bits from the bottom of the skillet. Bring the stock to a boil, and reduce to a simmer. Simmer until reduced and thickened, about 20 minutes.

While stock is simmering, add the balsamic vinegar to a small sauté pan over high heat. Bring to a boil and reduce to a simmer. Simmer until vinegar thickens and becomes a glaze-like consistency, about 10 minutes. Whisk the balsamic glaze into the simmering chicken stock.

Once the stock and balsamic mixture is reduced and thickened [it should coat the back of a spoon], remove it from the heat and add the chopped thyme and cold butter. Swirl until the butter has melted completely. Transfer to a small sauce pitcher, and cover to keep warm.

Lastly, prepare the polenta: bring 4 cups of water to a boil in a stock pot or large sauce pan. Once boiling, slowly pour in the polenta while whisking. Reduce the heat and cook the polenta, stirring frequently, until thickened, about 5 minutes. Remove from the heat and add the Parmesan cheese, heavy cream, thyme, and rosemary. Stir to combine and season to taste with salt and freshly ground black pepper.

Spoon the polenta onto plates immediately [see note below] and arrange the chicken over top. Drizzle with the balsamic sauce and serve the carrots on the side.

Note: if the polenta is too thick, or starts to solidify as it cools, whisk in a drizzle of heavy cream or milk [a little at a time] until the desired consistency is reached.

Yield: 6 servings

chocolate dipped almond cookies

prep time: 20 minutes

inactive time: 1 hour, 15 minutes

cook time: 20 minutes

ingredients:

2 sticks unsalted butter, at room temperature

2 tablespoons almond paste

3/4 cup sifted confectioner’s sugar

2 cups all-purpose flour, sifted

1/2 teaspoon coarse salt

1/2 cup slivered almonds

3 1/2 ounces [1 bar] Perugina Bittersweet Chocolate, coarsely chopped

3 1/2 ounces [1 bar] Perugina White Chocolate, coarsely chopped

Add the butter, almond paste, and sugar to the bowl of a standing mixer with a paddle attachment. Mix on medium-high speed, scraping down the bowl as needed, until light and fluffy, about 4-5 minutes. With the mixer on low, slowly add the flour and salt. Stop the mixer just when the dough comes together.

Remove the dough from the bowl of the mixer and wrap in plastic wrap. Form into a fat log and place in the refrigerator. Chill until firm; at least one hour.

Preheat the oven to 350 degrees F and line 2 half sheet pans with parchment paper.

Once log of dough has chilled, remove from the refrigerator, unwrap, and cut in half. On a clean work surface, roll each half into a log about 2-inches in diameter. Slice each log into 1/4-inch-thick medallions and arrange the cookies on the lined sheet pans, making sure to leave some space between each cookie. Transfer to the oven and bake until cookies are just barely golden around the edges, about 20 minutes. Remove from the oven and transfer cookies to a wire rack to cool.

While cookies cool, add the slivered almonds to a dry pan over medium heat. Toast, shaking the pan frequently, until lightly browned, about 5-6 minutes. Sprinkle almonds into a bowl, and set aside.

Add the two types of chopped chocolate into two separate small bowls and melt in 30 second intervals in the microwave, making sure to stir the chocolate at the end of every interval [should take about 1 1/2 minutes per bowl in total]. Set aside.

To finish the cookies: once completely cool, dip each cookie halfway into the melted chocolate and shake off the excess. Place onto a parchment-lined sheet pan to cool. Repeat until all the cookies have been dipped, half in the bittersweet chocolate, and half in the white chocolate. While the chocolate is still wet, sprinkle the toasted almonds over the cookies, pressing them gently into the chocolate. Transfer the pan to the refrigerator and chill until chocolate is completely hardened. Cookies can be stored in a sealed container at room temperature or in the refrigerator.

Yield: approximately 24 cookies

pear + raspberry frangipane tart

September 27, 2015October 26, 2017 / Julia Kemper Johnson / Leave a comment

On the first day of culinary school our Chef gave us his first bit of advice: I want you all to forget everything you’ve ever learned about cooking. It sounded so strange at the time. Why would he want us to forget what we already know? Wouldn’t knowing something about cooking be beneficial to us? Wouldn’t familiarity in a kitchen help us in navigating culinary school?

Before school, I considered myself a good cook. I would prepare a meal without thinking, host dinner parties confidently. I even felt assured enough to write down my recipes and share them here. If I’ve done anything in the last month, I have proven myself wrong. It is humbling to go to school for something you thought you were good at, to convince yourself that you are not what you identified with most. Our chef’s comment reverberates in my mind, forget what you’ve learned, and it makes so much sense now. It’s easy to learn something new, to learn something that you’ve never been exposed to before. What’s hard is to learn something familiar — to unlearn what you already know. That takes perseverance.

Tarts were always my thing. I’ve made countless tarts in my life — I could make a pâte brisée in my sleep. On Friday, in school, we made tarts. I’ve never felt so unsure of myself. As I felt my confidence fade, I reminded myself: The things that are hardest to learn are those that you know the most about. It’s an important lesson to remember: when you think you know all there is to know, you don’t. You can always learn more.

I’m here today with a tart I’ve been meaning to share for a week — a tart I’m still confident to share even after making a purely classic pear frangipane tart in class on Friday. The frangipane isn’t made with pastry cream, but it’s simple. The pears aren’t peeled or arranged in a traditional crossed pattern, but they look beautiful. And, unlike a classic pear frangipane tart, raspberries dot the surface of mine — for what I feel to be a much needed pop of color. It may not be perfect, but I’m learning. It may not be classic, but it’s delicious.

pear + raspberry frangipane tart

Pears and almonds are one of my favorite combinations, especially in a sweet tart. Because raspberries are in season, I added them for a nice pop of color and tartness, which works really nicely in contrast to the sweet filling. To soften them, the pears are poached before arranging. Once baked, they sink into the sweet frangipane, making for a deliciously soft, melt-in-your-mouth texture.

for the tart dough

1 cup all-purpose flour, plus more for dusting work surface

1 tablespoon sugar

1/2 teaspoon coarse salt

6 tablespoons chilled unsalted butter, cubed

1 large egg, cold and lightly beaten

for the frangipane [adapted from Martha Stewart]:

1 stick unsalted butter, room temperature

1/2 cup sugar

1 large egg

1 cup finely ground blanched almonds

1 tablespoon almond paste

for the fruit:

4 cups water

1 cup sugar

1/2 lemon

1 1/2 pounds pears [I used brown Asian or Kosui pears, which I think are especially delicious], cores and stems removed and cut into 1/2-inch slices or segments

1/3 cup raspberries

for the garnish:

1/2 cup heavy cream, cold

2 teaspoons sugar

First, prepare the tart dough: in a medium bowl, whisk together the flour, sugar, and salt. Add the chilled, cubed butter and using your hands, work it into the flour until it resembles coarse meal. Drizzle in the beaten egg and mix until dough just comes together. Turn dough out onto a lightly floured surface and knead until smooth. Form into a disc, wrap in plastic, and refrigerate until chilled: at least 2 hours.

Once the dough has chilled, remove it from the refrigerator and allow it to sit at room temperature for about 5 minutes [it will crack when rolled out if it is too chilled]. On a floured surface, roll out the dough into a circle about 12 inches in diameter [if it cracks, don’t worry too much about it — you can easily repair it in the tart pan by pressing additional pieces into any gaps]. Roll it around your rolling pin and unroll over a 10-inch tart pan with a removable bottom. Roll the rolling pin over the top of the tart pan to trim to the dough and use the extra pieces to fill in any gaps if the dough has cracked. Cover the pan and place back in the refrigerator.

Next, prepare the frangipane: in a standing mixer, cream the butter and sugar until light and fluffy. Add the egg, ground almonds, and almond paste and beat until smooth. Remove the prepared tart pan from the refrigerator and fill the dough with the frangipane, smoothing the top with a rubber spatula. Transfer to the refrigerator while you prepare the pears.

To prepare the pears: in a stock pot or large sauce pan, add the water and sugar and stir to combine. Squeeze the juice from a half lemon into the sugar water and drop the rest of it into the pot. Bring to a boil over high heat and stir to dissolve the sugar. Reduce the heat and add the sliced pears. Simmer until pears are crisp-tender, about 15 minutes, and drain.

Preheat the oven to 400 degrees F.

Remove the frangipane-filled tart from the refrigerator. Press the poached pear slices in two circles over the top of the frangipane, starting around the edge and ending in the middle. The pears should slightly overlap as they go around the circle. Sprinkle the raspberries over the top.

Transfer the tart to the preheated oven and bake until golden all over, about 40 – 45 minutes. Remove from oven and allow to cool on a wire rack for at least 20 minutes before slicing.

Once ready to serve, whip the heavy cream and sugar until soft peaks form. Cut the tart into slices and serve topped with spoonfuls of whipped cream.

makes one 10-inch tart

plum + almond tart

July 20, 2015October 26, 2017 / Julia Kemper Johnson / 4 Comments

plum + almond tart

Sweet, tart plums and toasted almonds are enveloped in a rich, buttery crust in this take on a summer classic. I can see this as the perfect end to a grill night or summer picnic. This recipe makes a smaller tart (serves 2 – 4), so make sure to make multiple if you are hosting a party.

for the pastry crust:

1 cup all-purpose flour

1 teaspoon sugar

pinch of salt

6 tablespoons cold butter, cut into small cubes

1/4 cup plus 1 tablespoon ice water

for the filling:

6 small plums (I used a mixture of mirabelles and santa rosas)

1/2 cup slivered almonds

4 tablespoons sugar

1/2 of a vanilla bean

confectioner’s sugar, for serving

First, prepare the pastry crust: in a medium bowl, combine the flour, sugar, and salt. Add the cold butter pieces, and using your hands or a pastry cutter, cut the butter into the flour mixture until it resembles very coarse meal (there should be larger and smaller of pieces of butter incorporated throughout). Add the ice water and mix until the mixture just begins to form a dough, being careful not to over mix). Form the dough into a thin disc and wrap in a piece of plastic wrap, again being careful not to overwork the dough. Transfer to the refrigerator and chill for at least an hour.

Once dough has chilled, transfer to a work surface that is lightly dusted with flour. Using a rolling pin, roll dough into a circle that is about 1/8 of an inch in thickness. Drape rolled dough into a 6″ pie pan, with a removable bottom, and 1 1/2 – 2 inch deep sides. Without stretching the dough, press it into the pan so that it completely covers the bottom and sides. Roll the rolling pin over the top of the pan to trim the scraps (the dough should just come to the top of the walls of the pan). Cover pan and dough with plastic wrap and transfer to the freezer to chill as you prepare the filling.

While dough is chilling in the freezer, preheat the oven to 400 degrees F and prepare the filling: halve the plums by cutting in a circular motion around their pits (like you would an avocado) and twist. Remove pits and discard. Set halved and pitted plums aside.

Split the 1/2 vanilla bean and scrape the seeds into a small bowl. Add 3 tablespoons of the sugar, and using your hands, work the seeds into the sugar until completely incorporated. Meanwhile, add slivered almonds to a small sauté pan over medium-low heat. Toast, shaking pan occasionally, until almonds are fragrant and lightly brown. Remove 1 tablespoon of the almonds and set aside for garnish. Add the remaining almonds and vanilla sugar mixture to a mortar and pestle and grind into a coarse meal (you can also use a food processor for this step, but I like the rustic consistency that a mortar and pestle provides).

Remove the chilled dough from the freezer (it should be super cold and firm at this point, if not allow it chill a bit longer). Sprinkle the almond and sugar mixture over the bottom and arrange the plum halves over top of the sugar, cut sides down. Sprinkle with reserved 1 tablespoon of toasted almonds and the remaining 1 tablespoon of sugar.

Place tart on top of a small baking pan (with raised sides) to catch any juices that may leak while baking, and transfer to the preheated oven. Bake until crust is golden and tops of plums are lightly browned, 40-45 minutes.

Remove tart from oven and allow to cool in pan on a wire rack for at least 30 minutes (this step is important, as the tart would be a watery mess if cut into before having a chance to cool). After the tart has cooled, carefully remove the sides of the pan and transfer to a serving platter. Dust with confectioner’s sugar and cut into wedges to serve.

serves 2 – 4

no bake cheesecake with caramelized figs

June 4, 2015October 26, 2017 / Julia Kemper Johnson / Leave a comment

no bake cheesecake with caramelized figs

With such an elegant presentation, you would never guess how easy this cheesecake is to prepare — you don’t even need to heat your oven. The crust is buttery with a warm spice from the cinnamon graham crackers and touch of allspice, while the filling is creamy, but light, with only a hint of sweetness. Top with a pile of caramelized figs, and you’ve got yourself a show-stopping dessert.

for the crust:

13 whole cinnamon graham crackers [about 6-7 ounces total]

8 tablespoons [1 stick] unsalted butter, melted

2 tablespoons dark brown sugar

1 teaspoon allspice

pinch of salt

for the filling:

1 cup [8 ounces] mascarpone cheese

1 cup [8 ounces] full fat greek yogurt [very important to use full fat here]

1/2 cup heavy cream

3 tablespoons honey

for the figs:

4-5 fresh figs, cut into quarters

2 tablespoons dark brown sugar

1 tablespoon honey

2 tablespoons freshly squeezed orange juice

In a food processor or blender, add graham crackers, melted butter, dark brown sugar, allspice, and a pinch of salt. Blend to combine — the mixture should be the consistency of wet sand. Transfer the crumb mixture to a 7″ springform pan and press into bottom and up sides to form a crust. The walls of the crust should come up the sides high enough to hold the filling [about 1 inch]. Chill in freezer for at least 20 minutes.

While crust is chilling, prepare the filling: in a stand mixer with a paddle attachment, beat the mascarpone cheese, yogurt, and heavy cream on medium speed until cream thickens and the entire mixture is well combined, about 6-7 minutes. Add honey and beat to combine.

Remove the tart pan with the crust from the freezer and fill with the cream mixture, making sure that it does not come above the height of the crust [depending on how high the walls of your crust are, you may have some filling left over]. Smooth top with a rubber spatula and cover with plastic wrap. Chill in the refrigerator until set, at least 2 hours. [The longer it chills, the firmer it will become and the better it will hold up].

While the cheesecake chills, prepare the figs: in a small saute pan over medium heat, add the quartered figs, brown sugar, honey, and orange juice. Saute, shaking pan occasionally, until the figs start to soften and caramelize and the liquid forms a thick glaze, about 6-8 minutes. Remove from heat.

Once cheesecake is chilled and firm, release spring on pan, and carefully remove. Spoon caramelized figs over top, cut into wedges, and serve immediately. Store cheesecake covered in the refrigerator.