April 01, 2015
Happy Spring! And Easter! And Passover!
Well, sort of spring…as I write this, there is light snow falling, and it’s almost April! Oy.
Let’s forget about all that and think SUMMER! We’ve got a GREAT line-up of cooking classes for late spring and summer and we are so excited thinking about all the light, yummy recipes we’re going to cook up using our favorite native ingredients. All classes will be held on Monday nights from 6:30-9pm at the restaurant. The cost is $50 per person per class and includes recipes, wine, and tastes of the dishes. Enrollment is limited. Call us at 401-247-1200 for reservations!
To all our friends celebrating, we hope you all have a wonderful Easter and Passover. Below is my favorite blueberry muffin recipe–perfect for this weekend’s brunch!
Monday 1 June - BBQ!
After this cruel winter all I want to do is be outside! Let’s make a delicious meal that can mostly be made in advance and then served up whenever you decide to light your grill. Grilled Clams Oreganato, Grilled Lettuce with Anchovy and Mustard Vinaigrette, Grilled Swordfish with Sicilian Peperonata, Simple Shortcakes with Grilled Nectarines and Lemon Creme Fraiche.
Monday 22 June - Special Evening Honoring the Alzheimer’s Association
Paula Wolfert, celebrated cookbook author, has been a significant influence on my cooking and I am honored to count her among my friends. About three years ago she was diagnosed with early stage Alzheimer’s and has become a leading spokesperson for the Alzheimer’s Association. Our Plate4Good currently is benefiting the RI Alzheimer’s Association. Please join me in celebrating Paula! I will prepare several of my favorite recipes from her fabulous cookbooks and we will talk about family and memory and how time-honored recipes nourish on many levels.
Monday 13 July - Beef and Pork and Blackbird Farm!
I am thrilled to announce that Ann Marie Bouthillette, owner of Blackbird Farm will be here to talk about her life as a farmer and her passion for raising legacy cows and pigs. I will cook dishes featuring several cuts of her products and all of us will have a great time. Pork Sliders, Carnitas, Grilled Beef Tacos, Ribs and more! And yes vegetables will be served as well. This will prove to be one awesome evening.
Monday 3 August - Tomatoes
Oh how I love tomato season! Let’s spend an evening exploring the tomato and reveling in tomato deliciousness. We will have a tomato tasting followed by Joe’s simple Marinated Tomato Crostino, Pasta with tomatoes, garlic and basil (so simple yet so delicious), Goat Cheese Panzanella, Codfish Livornese with tomatoes and roasted peppers, even a sweet Tomato Sorbet.
More Simone’s News!
We have a few reservations left for Easter Sunday! We’ll be serving a limited menu from 11:00 AM – 3:30 PM. Menu details here!
Join us for a book signing and dinner celebrating noted author Nancy Harmon Jenkins’ newly published (and fabulous) Virgin Territory, which features terrific olive oil recipes from all over the world. Details coming soon!
. We’re ready to announce the next beneficiary of our Plate4Good – the Rhode Island chapter of the Alzheimer’s Association. So many people we know are affected by Alzheimer’s,including Paula Wolfert, my friend and celebrated cookbook author. She is one of the great influences on my cooking and we hope to raise lots of money to help her and others battling this terrible disease.
Blueberry Bread or Muffins
Makes about 12 large or 24 small muffins, or 1 tray of blueberry bread.Adapted from a recipe by Mark Bittman.
2 ½ cups flour (either All Purpose or Whole Wheat Pastry Flour)
¾ cup sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon or whatever spice you like
1 cup buttermilk
½ cup (1 stick) melted butter
1 pint blueberries
- Preheat oven to 375F and grease muffin tins, bread tins or a ½” sided cookie tin.
- In a large bowl whisk together the flour, sugar, baking powder, soda, salt and cinnamon.
- In another bowl whisk together the eggs and buttermilk. Add the melted butter and whisk until well combined.
- Fold the wet ingredients into the dry and stir until just combined—do not over mix! Fold in the blueberries.
- Fill muffin tins and bake until the breads are puffed and golden brown. The time will vary depending on the size of the muffin tin or bread pan - start with 10 minutes and then test with a toothpick. Serve warm or room temp.