Posted on

Coveted Eats: Pine Nut + Feta Cheese Ball

pine-nut-and-feta-cheese-ball-940x560

What says easy, breezy mid-summer entertaining more than a make-ahead appetizer? This cream cheese-based cheese ball melds varying flavors and textures for a fresh, satisfying snack with just a hint of crunch, and is sure to be a hit at your next get-together. It would be equally delicious served with pita chips or your favorite cracker. For best results, wait until cheese ball is firm before rolling in pine nuts, and for a picture-perfect presentation, garnish with a sprig of fresh oregano, rosemary or basil. Share your results with us on Instagram using the hashtag #CovetedEats!
Pine Nut And Feta Cheese Ball

Ingredients

SERVINGS: 8

  • 4 ounces cream cheese, room temperature
  • 4 ounces feta, crumbled, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons capers
  • 2 tablespoons fresh oregano leaves
  • 2 teaspoons fennel seeds, toasted
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • ¾ cup pine nuts, toasted, chopped
  • Crackers or pita chips, for serving
Preparation
  • Process cream cheese, feta, and butter in a food processor until smooth. Pulse in capers, oregano, fennel seeds, and lemon zest; season with salt. Scrape into a small plastic wrap–lined bowl; gather up plastic around cheese, shaping into a ball. Chill until firm, 3–12 hours.
  • Unwrap cheese ball and roll in pine nuts just before serving. Serve with crackers
    Courtesy bon appétit magazine
Posted on

A Creative Night at the Museum

There is a movement happening across the country. A grassroots movement of creative entrepreneurs setting out to make a living on their own terms. The lure of being your own boss, making your own rules and most importantly following your talent in pursuit of happiness, feels more popular than ever right now.

Enter Tyler Enders and Thomas McIntyre of Made in KC. Two guys that fell into running a retail store stocked full of products that are…made in Kansas City, simply due to their love of the creative talent they’ve watched blossom around them.

When Tyler approached me about joining forces and co-hosting a dinner that would be celebrating the makers of Kansas City it felt like just the kind of opportunity I had been waiting for. We love working with local talent at Coveted Home–whether we are representing and selling their wares or working together on a custom project. Having just opened the new shop with the help of several local makers, the timing couldn’t have been better.

A dinner party was born and realized mainly by Tyler, who’s talent seems to be bringing people together (and he might have also missed his calling as an event planner;)). We called it A Creative Convergence and I hope we can continue the tradition on by hosting more events in the future.

A list of the amazing people that helped make this dinner possible by giving their time & talent:

Ryan Hubbard: graphic design on invitations and printed artwork given to each guest

Sarah Terranova: appetizer dish and event photography

Ozzie Mendoza: main course dish

Mama Hoppers Baking: dessert

Blomma Floral Design: flower/greenery design

Brasstacks: dinner tables

Convivial Production: dinnerware and tabletop accessories

Picaro Photography: event photography

Summerhouse Films: event video (can be watched here)

Museum at Prairiefire: event space

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Sarah Terranova Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

Picaro Photography for A Creative Convergence

From left to right: Sarah Terranova, Ozzie Mendoza, Jaclyn Joslin, Tyler Enders & Thomas McIntyre

Seriously. Such a good night. Thank you to everyone that came to celebrate with us.

Cheers–Jaclyn

#acreativeconvergence

****UPDATE ON POST! *****

Our friend Ozzie Mendoza, the genius behind the evenings delicious main course has graciously shared his recipe for the Pollo relleno de Monfongo that he prepared for us. You won’t find exact ingredient amounts in this recipe. That is not the kind of chef Ozzie is. When he cooks Puerto Rican he sticks to his intuition and goes off taste and feel.

First, a note from Ozzie on his culinary roots:

“We grew up modestly though always had a spot at the dinner table for a last minute guest- often filled! I’d eventually leave home, continually move farther away (in both location and cooking style) and through subsequent years of poor health would often reflect upon my best times. It was when I realized that I prefer feeding friends and loved ones to the cooking itself that I truly understood what it means to live fully and create.” –Ozzie Mendoza

Pollo relleno de Mofongo

Ingredients for Pollo relleno de Mofongo;
Chicken:
– 1 whole chicken, deboned in style of Galantine
– 6 Tbsp olive oil
– 2 tsp annatto seed
– Goya brand Adobo seasoning with cumin; or garlic salt with additional cumin, black pepper, coriander seed to taste.
– Splash white wine vinegar
Mofongo:
– 1.5 plantains, green
– 1L Peanut or Canola oil, for frying
– 2 slices thick cut bacon, jowl is preferred if available
– 3-5 cloves of fresh garlic, minced or preferably smashed in mortar/pestle
– Juice from 1/2 lemon
– 2.5-3.5oz butter, best you can get
– 1/2 tsp anchovy paste (optional)
Optional Garnish:
– 1 bunch cilantro, blanched and dried in paper towel.
– 1/3 cup olive oil
– blend thoroughly and strain or simply chop fresh cilantro and sprinkle after serving
Preparation for chicken;
– Take olive oil and place it in double boiler with annatto on medium-low heat for 20 minutes or so, until deep red. A pot with water below a pan will work brilliantly. If annatto is unavailable, substitute with 1.5 packets Goya brand Sazon seasoning blend.
– Debone chicken in Galantine style. If unfamiliar, a quick Youtube search will yield accurate results.
– Season chicken to taste with Adobo by laying out flat and covering with a healthy dusting on both sides. Follow up with annatto oil/seasoning. If uncomfortable, purposely over-season and leave salt out of subsequent Mofongo.
– Note; one of the many secrets of Puerto Rican cooking lies in the seasoning- massage your chicken thoroughly with love!
– Place in bowl, rub with splash of vinegar and leave out, covered, for 30-40 minutes while preparing Mofongo.
Preparation for Mofongo;
 
– Render bacon or jowl on medium heat until crispy. Dry on paper towel and dispose of oil.
– Peel and slice plantain evenly (approximately 5 slices per plantain). Best to use all the plantain and have a nice little snack while waiting.
– Set heat to medium/med-high and deep-fry slowly (to test oil see if tip of  chopstick or small piece of plantain starts bubbling when contacting oil), leave on paper towel to absorb oil after frying until a deep, golden brown. Approximately 11-13 minutes (color is more important than time!).
– Mash plantains until all broken apart. This is the tricky part- unless you have proprietary equipment, I’d suggest a mix of chopping with a knife and smashing with a pot and cutting board!
– Mix with hands, your best kitchen tool, and introduce bacon, salt to taste, garlic to taste, butter slowly to taste. We’re looking for a hearty consistency without being dry. Once in check, add lemon to balance out said heartiness, supplying the final moisture/acidity needed. Too much lemon is better than too little. Bonus points if you add anchovy paste. Should be a bit crumbly, but easily molded into a 1.5inch-diameter cylinder.
Method;
 
– Lay seasoned chicken out, skin side on bottom.
– Lay Mofongo cylinder neatly in center, then wrap chicken around either side. Flip chicken over delicately in whichever direction the chicken folds over the top (this is to say that if the left side of the chicken is placed atop the right, spin over gently toward the left so that inside contents go undisturbed). You may need to taper ends of Mofongo cylinder to accommodate.
– Tie with a butcher’s knot (Youtube link here) 4 times horizontally followed by once vertically. At this time you can rearrange and make look beautiful as some of the stuffing will inevitably fall out, misshaping it.
– Roast uncovered at 350 degrees for 45 minutes. For a little extra crisp on skin, broil for last 5 minutes.
– Let rest for 10 minutes in pan before slicing, serving and garnishing.
Thank you for sharing Ozzie!
Posted on

Time to Brunch

That brief moment where the temps hit about 60 degrees and the sun began to warm up the sidewalks made for premature daydreams of mid-morning brunches here at the shop. We love to live for moments like these. Recently, we came across a dish that could easily be seen (more importantly, devoured) atop your outdoor table set for several accompanied by a fresh squeezed something-or-other and crisp champagne cocktail. Orange. Grapefruit. We’re not picky. The recipe and images below are from Brooklyn Supper whose story of a family eating for the seasons has inspired us to rethink our habitual ways of consumption. Happy brunching!

sauted greens1 greens gratin2

Baked Eggs with Greens and Mushrooms

2-3 bunches of leafy greens (I used collards, swiss chard and beet greens)
4 eggs
1 pint fresh mushrooms, or a handful dried
8 oz. marscapone
2 oz. feta
2 tablespoons butter
zest of 1 lemon
2 tablespoons lemon juice
4 cloves garlic
1 tablespoon chives, diced
salt and pepper to taste

Preheat the oven to 375 degrees. Butter a large baking dish and set aside. If using dried mushrooms, soak them in warm water for 10 minutes. Wash the greens thoroughly, spin dry, and chop roughly into 1″ strips.

In a medium bowl, combine the eggs and the marscapone. Things will be lumpy, but blend them as best you can. Crumble in the feta, and add the chives. Add a pinch or two of salt. Set aside while you prepare the greens.

In a large saute pan, melt 2 tablespoons butter oven medium heat. When it is bubbly and fragrant add the garlic, lemon zest, and mushrooms. Saute for 3 or 4 minutes, add the lemon juice and then the greens. Gently cook until the greens have wilted, but still have some crunch. Add salt and pepper to taste. Remove the greens to the baking dish and pour in the egg mixture. Make sure everything is evenly combined, and put into the oven. Bake for 20-30 minutes until the eggs are just set. Remove from oven, cool for a few minutes, and serve with rice or quinoa.

 

Featured image via Country Living

Contact us