Shared Plates mailer 4/13/2021
Let's revisit that little Italy moment...
Hi! I’m Nicki and this is my very first edition of Shared Plates, a digital mailer that upgrades the beauty and craft of dining at home for you - the reader, cook and dinner guest. It’s meant to teach you simple lessons in the kitchen and help you create memorable experiences at the table. There is a strong chance we know each other, even just by a few degrees of separation and also very likely we’ve even shared a plate of food in the past. If we don’t know each other, I am the person that never shows up empty handed. It’s almost compulsive, but no one ever seems too upset by it. In a past life I was probably someone’s Nonna or Bubby, constantly telling my loved ones “you look hungry, let me fix you something to eat!” Truthfully, that’s actually exactly who I am currently, though I’m not in my upper 70’s. Now that you know that about me, you should also know that I have spent the last 14 or so years of my life cooking professionally. I’ve had the great fortune of travelling the world and eating a lot, I mean like really a lot. I’m a compulsive note taker and I have an unending stream of recipes flowing from my brain and through my kitchen - which is exactly why I’m jumping into your inbox today.
Now, I want to share a tidbit that isn’t well known about me, although I am very social and can chat for hours, to virtually anyone, I shy from the center of attention. I am a typical introverted extrovert, Enneagram 2 wing 3, giver of gifts, innovator of sorts but humble to a fault. I don’t like much recognition so putting words onto screen and into inboxes makes me a bit uneasy. I do however love to share my knowledge, my experiences and to curate really great feeling occasions, so with that goal in mind I am stepping out of my comfort zone. One of my greatest joys is dinner with friends - perfect ambiance (candles always set a vibe), fantastic music, wine so good you forget what a hangover feels like, and sharing beautiful plates of food - the ultimate love language. Food is so transcendent it can recreate a memory so vivid and beautiful it’s like it just happened; the taste of bright juicy citrus can instantly take you to coastal Italy, an ocean breeze carrying the scent of clam shells and brine, crisp floral Vermentino in the glass, prosciutto and a bowl of olives beginning to glisten in the sunny warmth - are you with me? (that memory was my honeymoon by the way).
What I love most about cooking in general, but most specifically cooking for others is the ability to transform where you are with just a meal. Everything that goes into the experience, for me, is like art therapy and for you it feels like reading a wonderful short story that you think you’ve heard before but you can’t quite place it. It’s familiar but it's new and exciting all at the same time. There’s always something new to cooking because it truly is art and each artist has their own craft. My craft is simplicity and tradition. My art comes from homeschool lessons with my family and hard work with some incredibly talented people. Enjoying someone’s craft may have you waking up a little sluggish the next day but you remember the warmth and welcome you felt the night before and realize it was all worth it. That feeling is what these ideas are here to do for you. After this past year with home cooked meals being front and center, it’s time we step back and appreciate them for what they are; the opportunity for learning, enjoyment and so much more than just food on the table. Plus we could all use a relatively stress free night that transports us to somewhere else, if only for an hour or two. I’m here to guide you through the quarantine doldrums, the last leg (please get vaccinated!) of this insane roller coaster we’ve been hanging onto and into the light at the end. Ok I cannot change the world but I can inspire a really good home cooked meal, that’s more than just another dinner. It’s high time we started treating dinner at home for the beautiful and creative experience that it has the potential to be.
We’re going to do this once a month. I am fully aware that we are not yet to the “having friends over” point in our recovery. This dinner party idea can be for you and your pod, or just you - part of being a good chef is being a good eater, so get comfy dining solo my friend! It’s not a production but more of an inspiration, intended to remind you of how incredible a memorable meal, after a small bit of effort, can be. There will be prep work. There will be a clean up but all of it will come with tried and true tips and tricks to help train you as a cook and inspire you as a chef. You do not have to cook the entire menu to enjoy the process. I hope you follow along, I hope you learn things (and reach out with questions) and most importantly I hope you make memories. You better believe I’m going to hit you with a party menu for the ages the day the world reopens to gathering safely. Let’s start practicing.
Time to set the scene - It’s April 13th and the week ahead is the same as every other week, for months, but you’re healthy and safe and ready for something to look forward to! Great let’s revisit that little Italy moment we had a few paragraphs ago and please don’t skimp on the bread. Nobody’s coming out of this thing looking like they've had a great year. Give yourself a little grace in the name of fun, it’s good for the soul.
You can plan to make this meal whenever you want but it’s great for a Sunday supper - an endcap to the weekend that will set an intention for the week to come. The prep work is in the moderate range but it’s broken up over the course of a day or even two if you choose. If you’ve never had fresh, warm ricotta - after you eat it you’ll understand why a little prep work is so worth it.
Ok now the sous chef in me has pulled the recipes, written the order (shopping list), prep list in order of execution and I’ve left a few notes for success. Dinner’s at 7, don’t be late.
click any of the items for the individual recipe or “The Menu” for the full volume of recipes. Don’t shuffle the playlist, she’s perfect as she is.
White Negroni with Warm Marinated Olives
Fennel, Citrus and Avocado Salad
Seared Hanger Steak with Salty Butter
Optional wine pairing : Scarpetta Barbera del Monferrato 2018
all the food shots and new ideas can be found on instagram - @we_love_shared_plates
I'm starving!! Can I come over? I have gin! And wine! And an empty stomach!