Today, I’m bringing you the Iaciofano Easter 2013 highlights. These recipes can (and should) be made all year long.
For example, the first dish was something I made up! I ran around the Morristown King’s produce department picking up fruits and vegetables that matched. In color. Just to see what would happen. The result was a Golden Beet, Blood Orange and Pineapple Roast (pictured above). This recipe is fantastic all year long, as beets are easily attainable. You could use canned pineapple in a pinch. But try not to pinch, ok?
Here’s how to do it:
What You Need:
3 large golden beets, roasted and chopped into cubes (recipe below)
1 blood orange, peeled and chopped into cubes (remove seeds)
2 cups cubed pineapple
1 cup cherry tomatoes, halved
fresh cilantro, chopped (as much as you like)
1/3 cup shredded, unsweetended coconut (i actually prefer the big flakes instead of the smaller shredded kind)
2-3 tablespoons extra virgin olive oil
salt and pepper to taste
What To Do:
First, roast the beets. Remove the leafy stems, and slice the beets in half. Wrap each loosely in aluminum foil and place in an oven heated to 400 degrees. Bake until soft when pierced with a knife – about 40 minutes.
Remove the beets from the oven and allow to cool. Remove the skins from the beet, and chop into cubes (BONUS: because these are golden beets, they won’t stain your hands like the red ones!).
Break out a cast iron skillet, or some kind of other shallow baking dish. I used this amazing copper one that I found at a flea market. It’s French! Oolala!
Throw the chopped beets in the dish, along with all the other chopped fruits and veggies. Drizzle with olive oil, and sprinkle with salt, pepper, cilantro and coconut.
Place the dish back in the oven (which should still be at 400 degrees, and bake for about 25 minutes.
Remove from the oven and garnish with more fresh cilantro, if you like. Serve!
And then we roasted some MORE. And we couldn’t get enough of this crazy copper dish, so we used it again. But this time, we did it on the stove top. Oh yes, there is more than one way to skin a cat, people. Or in this case, a tomato.
For this, we used Ina Garten’s recipe for Garlic and Herb Tomatoes, which you can find here.
And then Toby and I went for a walk.
I discovered that Toby is camera shy.
John and I, however, are not.
And then we had some cupcakes. Colossal Coconut Cupcakes. These are intense. There’s coconut everywhere. In the cake, in the icing, garnishing the icing, in my hair…all over the floor…on the dog. The Box hated it. He dislikes coconut. The rest of us were thrilled. These would be fabulous at a summer BBQ. Just saying…
This recipes is also from Ina Garten’s Barefoot Contessa Cookbook. Marmo loves the Barefoot Contessa. I’ve always been more of a principessa myself, but that’s another story. You can find the cupcake recipe here.
And then, Aunt Emily harassed John about getting a hair cut. Like a man, she said. Like his father. And then she looked pointedly at my mother and asked, “What’s wrong with these kids?”
But that’s also another story…