Be back soon

Sorry we’ve been under such a construction/transition period as I’ve graduated college and started life back home in New York!

-> late this month: Medical Brigade 2015

TCC is retiring, but will return soon for a more wine-focused experience at:

treschicTERROIR

❤ stay tuned.

_B

[NOT A] CHEAT Skinny Ziti with Spinach

Every one who’s eaten italian with me knows one thing: I LOVE PASTA! Especially baked pasta. lasagna and baked ziti are my two favorite things in the world. (Del Posto’s 100 layer lasagna, any one?!) So with my new “lifestyle” (going to the gym 6 days a week, eating a pretty- lenient but still hard for me because I love dessert If It Fits Your Macros (IIFYM) diet– I really wanted to find a way to make a leaner baked ziti that wouldn’t feel like a cheat, but still have the cheesy goodness we all love so much- especially in below 0 weather that we get to enjoy here in Ithaca for months on end!

Here’s my easy recipe for 6, with the macros attached to it- & yes, it really is just 341 calories per serving!!!

Ingredients

Beef – Ground, 95% lean meat / 5% fat, ( 10 oz )
Wegman’s – Whole Wheat Pasta – Penne, 3 cup
Wegmans – Organic Baby Spinach — Triple Washed, 2 cups (85g)
Ricotta Cheese – Fat Free, 1 cup<
Wegmans – 2% Milk Mozzarella Cheese, 1 cup
Tuttorosso – New World Style Tomato Puree, 1 container (3 3/10 cups ea.)
Goya – Adobo (With Pepper), 1 tsp (1g)

To Make

Preheat Oven to 350 degrees
Brown meat in pan (do not add fat, the 5% fat is enough!) and boil pasta.
Add spinach to the meat, to wilt the spinach slightly
Stir all ingredients together (use only 1/2 cup mozarella!)
Put mixture in 9×9 square (or similar) oven pan
Top mixture with the remaining 1/2 cup mozzarella
Bake for 25 minutes, and allow to cool before cutting!
Enjoy!

Live long.

B

Chicken Francese (& Parmesan-Asparagus Risotto)

IMG_9807

I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.

Ingredients
Flour (season with salt & pepper!)
Eggs, beaten
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Chicken Stock
Butter
Parsley, chopped

Salt & (white) Pepper
Oil (canola is fine)

To Make
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.

*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*

Enjoy!
-B

Reebok Dinner

On Friday Night, I hosted an event for 12 of some of the most amazing influencers in the game right now. Instead of just doing a simple three course meal, we designed a tasting menu with summer flare. It was such a pleasure meeting and working with such amazing people who are changing the world.

The Summer Tasting Menu

Amuse Bouche

Strawberry Crostini topped with chèvre Cheese, port wine marinated strawberry, topped with walnut

Salad

Grilled Peach topped with arugula, walnuts, and a balsamic vinaigrette

First

Summer Melon wrapped in prosciutto with a mint garnish

Second

Crab Cake with Red Pepper Aioli

Third

Roast Chicken Panini with brie, granny smith apples, and micro greens

Forth

Braised Short Rib Taco topped with a corn salsa and mexican crema

Fifth/Dessert Introduction

Grilled Pineapple brazilian-style with cinnamon sugar

Dessert

Creme Brûlée Duo classic vanilla bean or chocolate hazelnut creme Brûlées, served with whipped cream and sliced strawberries

key in season ingredients: melon, peach, red pepper, corn, apple, arugula, mint

Short Rib Tacos with grilled corn salsa

Short Rib Tacos with grilled corn salsa

Classic Creme Brulee and Strawberries
Classic Creme Brulee and Strawberries
Grilled Peach Arugula Salad
Grilled Peach Arugula Salad
Crostini with port wine marinated strawberries over chèvre cheese, topped with walnuts
Crostini with port wine marinated strawberries over chèvre cheese, topped with walnuts
Melody Ehsani x Reebok kicks for the event =]
Melody Ehsani x Reebok kicks for the event =]
Cinnamon Sugar Grilled Pineapple Rings, Pre-Dessert
Cinnamon Sugar Grilled Pineapple Rings, Pre-Dessert
Tortilleria Nixtamal, in Corona- where you can by FRESH tortillas, made the authentic mexican way every day
Tortilleria Nixtamal, in Corona- where you can by FRESH tortillas, made the authentic mexican way every day
Pineapple Rings, pre-cooked
Pineapple Rings, pre-cooked
Grilled Peaches as the base for the arugula salad
Grilled Peaches as the base for the arugula salad
Port Wine Marinated strawberries on the stove
Port Wine Marinated strawberries on the stove

prosciutto wrapped melon with mint, photo courtesy of @_alexestevez on instagram
prosciutto wrapped melon with mint, photo courtesy of @_alexestevez on instagram

photo courtesy of @sdpallday on instagram
photo courtesy of @sdpallday on instagram