Catching Up: Wedding and Working

If you've been looking for me, I've been buried under a pile of prospective centerpieces, our wedding  invitations, assorted ribbons in varying colors, rubber stamps and am covered from head to toe in embossing powder. Why? Because we're almost exactly two months away from our wedding and we decided that the only way we could pull off all that we wanted for what we had budgeted, was to DIO - Do It Ourselves. I used to have this glorified and romanticized association for the DIY/DIO phrase (thank you very much HGTV) but the reality of it has been a little, well, less than glamorous (see first sentence).  

Our invitations, just before they hit the mail

At least the invitations are out (side note: what's with the line with an "M" already on that response card line? I've never seen a response card without one before so we left it on ours. To me, it's like telling guests, "Here, I know you're probably going to write "Mr. Mrs. or Ms." on that line anyway, why don't I lighten that burden and get you started. Here's an M. Now tell me the rest.."). Now we're just waiting to get the little response card in the mail and I have to admit, it adds an element of excitement to our day as we tear through each envelope in a suspenseful manor, anxious to see who is coming and who isn't. We especially love that some friends have even left us thoughtful or funny notes, or even better yet, have drawn pictures. We're just so excited to have all of the people that we love in one big room, we can't even stand it. We just need to get through all these details first.

Richard's Brunch: Smoked Portabello Mushroom, Canadian Bacon, Poached Egg, Gruyere and English Mushroom Croutons. Finished with a Smoked Mushroom Sauce 

In addition to the wedding, on the work front, we're so proud. We're working on two new very exciting projects that unfortunately I have to be coy and vague about them for now until we firm up some things first. On a day-to-day basis, we've got some really terrific clients that we're working with and we're totally getting into our rhythm with them. Additionally, we've been doing a lot of dinner parties and in-home cooking classes lately and it's been really incredible for us to find friendships in it all and really get to know people. We've just felt so rewarded by the work that we do and the people we've been meeting.

Richard's Brunch Part II: Spiced Yucca Home fries

In between all of these happenings and meetings and just our life as we know it now, it's been imperative for us to remember that we are a couple and take a break. It seems like such a silly thing to have to remind ourselves but with all that's going on, we've made a point to try to etch out some time, even if it's just a bit of time, for ourselves. A couple weekends ago Richard made me brunch and took me out to dinner. It was so nice to set aside time to take a breather. I've also turned to baking and cheese making to relax myself. I made some Soda Bread for St. Patrick's Day and since our centerpieces involve milk bottles from Whole Foods, we've had an abundance of milk that we've been trying to get through. It's helped to relax me a bit and keep me grounded with all that's going on.

My St. Patrick's Day Irish Soda Bread

I know that all of this excitement is temporary and in just a couple month's time, it will all be over and I have a love-hate relationship with that. I love that I'll seem to get my life back and I feel like I keep pushing things aside to tackle after the wedding. I'll love that my days won't be ruled by whether or not we should order soup spoons, even though we don't plan to have soup at our wedding. I know a part of me will hate that I will go to our mailbox and response cards won't be there and I'll miss that we won't be having those in depth discussions on soup spoons. It's just the nature of being a bride, I suppose.

What's the {Zuppa di Fagioli} Soup?

There are only a (small) handful of things that I actually like about winter. For starters, I actually do like snow but it's a conditional love affair in that I only like it when it's falling, swirling around giving everything, especially trees, a crisp, white glow. This condition is furthered by the fact that I only like it when I'm inside and can admire it's beauty, preferably with mass amounts of candles lit and a glass of red in hand. If I have to be out in the snow or it spoils my plans, all bets are off. Next on my short list of wintertime likes is a big bowl of a hearty, stick-to-your gut kind of soup, something that you just can't enjoy in those warmer months. My list rounds out with other heavier fare, braises, chilies and stews, etc. but to me, a hearty bowl of soup is tops.

Still new to the South End dining scene, Cinquecento (which literally translates to "500" in Italian, which is the restaurants address on Harrison Street) is sleek to say the least. With its bold red awning and painted brick walkway, both proudly bearing the "Cinquecento" name, the attention to detail, from the catchy marketing, by way of vibrantly printed glossy menus and slim matchbooks, to the restaurant's grand staircase and uniquely shaped metal hostess stand, there's a certain chicness and sexiness to it all. The restaurant is dimly lit to "allow couples to escape for an intimate second, yet still remain part of the greater environment", boasts this eatery's website. Once we made our way to our table, a simple tea light candle and tiny terracotta ramekin filled with salt were there to greet us, along with crusty Italian bread and some good, sharp Olive Oil for dipping. 

Since the focus of the evening's visit was to sample the soup and report back for the folks at What's the Soup, I ordered the Zuppa di Fagioli ($7.50), which is a combination of Borlotti Beans, Smoked Ham and Kale. The soup arrived hot and I dug right in, dipping bits of bread into the the soup's rich and smoky broth. There was an abundance of beans and torn pieces of Kale. The soup was incredibly filling and perfectly satisfying for a chilly, winter night. Overall, I totally dug the atmosphere at Cinquecento and would happily return for a cocktail or a bite. 

Warm Bacon Cheeseburger Dip

I made this Cheeseburger dip a couple weeks ago, per the request of you-know-who. He had been asking me to make him something with a cheeseburgery theme to it and it took me a little while to finalize this recipe, because it seemed like there were so many directions to go in. I made this for a Superbowl party that we hosted and I'm just now getting around to writing it because it's been a crazier than normal couple of weeks. We're now in the thick of our wedding planning and reaching the midpoint. Tomorrow marks our 100 day countdown until we say our "I do's" and I get to be Mrs. Burger Boy! In between one of the busiest couple of months The Skinny Beet has had to date, we are finalizing the band, creating centerpieces and selecting invitations and with each detail, our wedding becomes more real. 

This past weekend, the real icing on the proverbial Wedding Cake (or in our case, French Macaroon) was the fact that I had my bridal shower. Expertly hosted by my lovely Sister, Mom (and even Dad had a hand in it) some of my nearest and dearest brunched with me, sipped mimosas and watched me unwrap toasters, new towels and wine glasses. The whole day was surreal and it hit me, I'm getting married! In talking more about my upcoming nuptuals to my burger-lover for life, it only seems fitting to provide a recipe for Cheeseburger Dip. 

When I set out to make this, I wasn't really sure what to expect. Obviously the point was to mimic a burger but make it into an ooey-gooey cheesy and scoopable form. I started by making a simple roux (butter and flour mixture) then added sharp cheddar cheese and a little Worcestershire, Ketchup and Mustard, which give it that "burger" taste. Already browned ground beef get added to the mix before some briny pickles are mixed in. You could, of course top the whole thing off with lettuce and tomatoes (or whatever other burger fixin's you fancy) or just leave it as is. Serve with Sesame Rounds (sliced and toasted sesame bread) or tortillas, Pita Chips, etc. Surprise the burger-lover in your life with this fun dip or just make it for yourself :) 

Warm Bacon Cheeseburger Dip 

- Olive Oil for the pan

- 3/4 pound ground beef

- 1/2 Onion, cut into half-moon sized slivers

- 1/2 stick butter

- 1/4 cup all-purpose flour

- 1 cup whole milk (more if needed)

- 2 cups shredded sharp cheddar cheese

- 3-4 slices of American Cheese

- A couple splashes of Worcestershire Sauce

- 1 TBS Keptchup (a little more if desired)

- 1/2 TBS Mustard (a little more if desired)

- 1/2 cup Kosher Dill Pickles, divided

- 2-3 pieces cooked, crumbled bacon 

- Salt, to taste

- Sesame Rounds, Pita Chips or Tortilla Chips for dipping

In a medium, cast iron skillet (or regular skillet), heat just enough olive oil to coat the skillet. Add the ground beef and brown. Once meat is browned, remove from skillet and set aside. Drain skillet of any excess fat. Add the onions and heat on medium-low heat until they are caramelized and very soft. Add the butter and flour, stirring to combine. Heat for a minute or two until the roux starts to smell nutty. Add the milk and stir to combine. Add the cheese and heat until it's melted. You should be left with a thick sauce. If the sauce is too thick, add a little more milk. Add the ground beef to the skillet along with the Worcestershire, Ketchup and Mustard. Finally, add half of the pickles and adjust the seasoning. Garnish with remaining pickles and bacon. Serve immediately or refrigerate until ready to serve. 

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Buttermilk-Millet Johnny Cakes

I can distinctly remember the first time I had a Johnny Cake. I was in first grade and we were doing a lesson on the American colonies which included making the food of early New Englanders. We made a couple of dishes but I can only remember the Johnny Cakes. Looking just like a pancake but made with cornmeal, I was blown away by how different they were and I instantly fell in love with the snappy texture and alluring sweetness they naturally had. To me, they tasted so sophisticated and had much more personality than an average pancake. I was hooked. I brought the recipe home to my Mom and they soon made regular appearances on our breakfast table, especially for a special occasion breakfast.

It had been a little while since I've had or made a Johnny Cake. I think they somehow got phased out but for whatever reason, I got the urge to make them this weekend, only I dressed them up a bit and gave them a little makeover. They are so simple to make and only consist of a couple of ingredients, but instead of using milk, I used buttermilk to compliment the cornmeal and give them a nice tangy note. I also added millet to the batter, which further added to the texture of the cake and enhanced its flavor.

Making these made me question why I ever stopped having them but they remind me of my childhood and eating them makes me feel like a kid again, sitting in the kitchen of my parent's old house, the house that I grew up in, while my Mom stood at the stove making Johnny Cakes. She had a special pancake griddle that she'd use for the task and these cakes, while not exactly the same recipe that she used, brought me right back to that moment. I love how like nothing else, food can do that.

Buttermilk-Millet Johnny Cakes 
Makes about 6-10 medium sized Cakes

- 1 1/2 cup All Purpose Flour
- 3/4 cup Cornmeal
- 1/2 cup Millet
- 1 tsp baking powder
- 1 tsp salt
- 2 TBS sugar
- 2 eggs
- Enough Buttermilk to make a thick batter (about a cup)
- Butter for the skillet
- Maple Syrup (for serving!)

In a medium bowl, combine the flour, cornmeal, millet, baking powder, salt and sugar. Combine with a whisk. In a separate small bowl, combine the 2 eggs and pour over dry ingredients and combine just until it starts to come together. Add just enough buttermilk to make a thick batter.

Heat a large skillet (or griddle) and add just enough butter to lightly coat the bottom. Once the butter starts to foam up, add a ladle full of batter to the skillet and add just enough ladles of batter so that you still have room to flip the cakes. Once the batter starts to dry out around the corners and turn golden on the bottom, gently flip the cakes over and heat until cooked through and golden. Repeat process for the rest of the batter and serve the Johnny Cakes warm with maple syrup.