The Traveling Epicurean



Olive Cheddar Balls

by

Maybe it’s the delicate crumble texture of the outer shell or the subtle butter and cheddar flavors, surely it could be the lovely tang you get when you bite into the olive. Whatever you decide I know you will be excited that I shared this fun 50’s appetizer from Chef Marco! You may remember another one of his recipes from a show we taped featuring his Panzanella, the amazing Italian Bread Salad!

Over the years another culinary friend of mine, Jim Lee, Saucier-Chef & Oenophile (Connoisseur of fine wines) has been emphasizing to me the need to offer people appropriate pairings to go with all these yummy recipes. So I’m thrilled to say I’ve begun collaborating with Kyle Haines from Fairfield County IT  in a show called Libations and Food where we show you how to pair libations and food, a 5 course dinner with the perfectly paired libations! The food and drink recipes in these shows will be available here on my website, my YouTube Channel, and at Libationsandfood.com

Wait until you see what the perfect pairing for these olive cheddar balls are. NYC Mixologist Marcel Jinoch was our libations master mind behind this olive cheddar balls recipe, a Mediterranean Gin & Tonic and Vermouth Spritzer! Check out the ingredients below. I admit I always thought I was more of a wine and beer paring kind of person but these sophisticated and delicious cocktails opened up a whole new world. We will soon be releasing another LIBATIONS AND FOOD show featuring Marcel, as well as Italian wine makers from Italy and our 5 course Italian dinner. You can try these cocktails right now, let me know what you think! Here they are…

~Mediterranean Gin & Tonic~

~Vermouth Spritzer~

Mediterranean Gin & Tonic Ingredients:

1.5 oz. Fords Gin

Fever Tree Tonic

Pinch of Sea Salt

Mediterranean Olives, large

Fresh Rosemary Sprigs

Directions:  

1.  Fill highball glass with ice

2.  Pour in gin and top off with tonic

3.  Add a pinch of salt and garnish with olives, and rosemary

 

Vermouth Spritzer Ingredients:

1.25 oz. Mancino Secco

1.25 oz. Dolin Blanc

San Pellegrino, and San Pellegrino Blood Orange

Peach Bitters

Fresh Berries, Cucumber slices & Mint

Directions:  

1.  Fill cocktail glass with ice

2.  Pour in both vermouths and add peach bitters

3.  Top off with splash of both Pellegrino & Pellegrino Blood Orange

3.  Garnish with fresh berries, cucumber and mint

 

~OLIVE CHEDDAR BALLS~

Ingredients:

1 jar manzanillo olives with pimento (40), drained

1 1/4 all-purpose flour

8 oz. finely shredded cheddar cheese, yellow

1 stick melted butter, cool to room temp

1/8  tsp cayenne powder

parchment paper

Directions:

    1. Pre-heat oven to 400°
    2. Melt butter in microwave
    3. Drain jar of olives, and pat dry with paper towels
    4. Add flour, shredded cheddar cheese & melted butter in a food processor and pulse until a dough ball forms
    5. Scoop 1 tsp of dough making a thumb indent, place whole olive in the center
    6. With your fingers move the dough around the sides of the olive to completely enclose it
    7. Roll the dough ball in a circular motion, like rolling a meatball
    8. Place olive cheddar balls on a parchment covered cookie tray
    9. Bake for 14 minutes until lightly golden






New Pilot & This Weeks Curbside Dinner Menu!

by

New Pilot & This Weeks Curbside Dinner Menu!

I’m excited to be a part of this new food & wine pairing launch called LIBATIONS & FOOD!! Check out our intro to the first LIbations & Food gathering where we paired 5 courses with 2 libations for each course and the judges determined which libation paired best for that course! LEARN to pair and get great recommendations on what to drink with your meals! Stay tuned for the APPETIZERS pairing to this show released this week!

This weeks exciting FRIDAY NIGHT CURBSIDE DINNER is as follows….

Find the recipes from these shows https://www.libationsandfood.com

To BUY “YUM”, my appetizers paperback COOKBOOK click here https://thetravelingepicurean.com/yumpaperbackbymichel

Build Your Own Lettuce or Gyro Wraps!

by

Build Your Own Lettuce or Gyro Wraps!

These lettuce or gyro wraps are made with sautéed ground chicken, yogurt and spices! Wow, they are packed with flavor from the yogurt marinade, and even more luscious when you garnish with the tzatziki and tahini sauces! You can wrap the yogurt chicken in butter lettuce or in a gyro, either way, they are delectable! My very own chewy chocolate chip cookies are the perfect way to end this meal!

It’s Italian Week…Chicken Parm & Rigatoni in Vodka Sauce is BACK!

by

Keep your eyes open for a NEW release coming soon… A VIRTUAL SUNDAY SUPPER & LIBATION PAIRING EVENT!   This feast & wine pairing show is taping this weekend in Fairfield! So exciting!!

Well, there’s nothing like the aromas of tomato-basil sauce coming from your chicken parmesan heating up in the oven with mozzarella oozing and bubbly! So after several inquiries came in for these tasty dishes I decided to oblige! That’s why it’s Italian week for this Friday night’s curbside dinner!

Thank you all for your patronage. Look forward to seeing you Friday! Be sure to get your order in by WEDNESDAY to guarantee availability.

Braised Beef Short Ribs Are Perfect For This Fall Weather!

by

Braised Beef Short Ribs Are Perfect For This Fall Weather!

Nothing like a little comfort food for the cooler weather! Braised beef short ribs and veggies with mashed potatoes are on this Friday’s curbside dinner menu. To compliment this Fall theme will be moist and delicious pumpkin bread. Dessert will consist of wild-honey dripping Baklava made with finely chopped walnuts and cinnamon. Enjoy!

Early Thanksgiving Dinner!

by

Early Thanksgiving Dinner!

Back by popular demand! Yes, there have been numerous inquiries for the curbside dinners to return so here is. I’m getting a little nostalgic with the cooler weather so I have Thanksgiving on the brain!

 

Easy Rustic Bread

by

Easy Rustic Bread

 

 

 

 

 

 

 

 

 

Ingredients for Dough:

  • 3 cups all purpose flour, plus another 1/2 cup flour after first rise
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 1/2 warm water, 105°-110°
  • A large Le Creuset Dutch Oven or similar
  • 1 large sheet of parchment paper (large enough so you can place the dough in the center of the paper and lift it up holding the edges of the parchment to transfer into the dutch oven)

Directions:

  1. Add flour, yeast, sugar and salt to a large glass mixing bowl
  2. Whisk briefly to combine
  3. Pour in water and stir with a wooden spatula
  4. The mixture will be gooey but that’s ok, it’s what creates the great texture
  5. Cover with saran wrap and let rise for 3 hours
  6. Pre-heat oven to 450° with Le Creuset Dutch Oven (with top on too) inside heating up (creating the perfect bread baking environment)
  7. Sprinkle work surface with 3 tbsp-1/4 cup flour and turn out risen dough with a spatula on the floured surface
  8. Sprinkle another 3 tbsp-1/4 cup flour on top of dough and using a dough scraper scoop under the dough folding over, turn and repeat 2 more times
  9. Flatten out dough and fold in left and right side, like folding a letter hence the name “letter-fold”
  10. Then turn and repeat the fold
  11. Lay a piece of parchment over a clean mixing bowl
  12. Place folded dough onto the parchment laying over the bowl and let dough sink down on top of the paper, cover with clean dish towel to rise slightly
  13. When oven and Le Creuset have pre-heated for 30 minutes pick up dough by the edges of the parchment paper and place inside the Le Creuset
  14. Place cover back on Le Creuset and bake for 35-40 minutes
  15. Remove the cover and bake for 15 minutes more for a dark golden crust to form
  16. Remove from oven and transfer baked bread to a cutting board to cool to room temperature
  17. NOTE: In my household the bread never has a chance to cool to room temperature before it is devoured!
  18. Slice, smear with butter and enjoy! 🙂

 

Chicken Piccata For This Fridays Curbside Dinner!

by

It was a great response for the launch of the “Curbside Dinner” last Friday with a sell out! To make it easier for you there is now a new “category” at the top of the website in the menu bar so you can access the new menu posted every Monday for that coming Friday night. This Friday nights dinner menu consists of Chicken Piccata, Creamed Spinach, 2X Baked Mashed Yukon Potatoes, Salad with Homemade Blue Cheese Dressing and Chocolate Cake!

Wednesday will remain the order cut off. I’m sorry for those of you who weren’t aware of this last week and tried to put in an order after that.

There is some great news for next weeks menu, I have ordered fresh morel mushrooms and they will be incorporated in the dish for that week. I will let you know exactly what the dinner will feature on that Monday, 6/22!

Hope you are all feeling a little better durng our covid quaratine days. I’m really enjoying being able to cook for all of you again! Stay safe and healthy!

For all you amazing home cooks you may want to try your hand at Salsa 101, Gazpacho, Zucchini Torta, Caesar Salad or Easy Homemade Blue Cheese Dressing!