St. Patrick’s Day Recipe: Our Favorite Epicurious Creation

St. Patrick’s Day Recipe: Our Favorite Epicurious Creation

It’s bound (well, snowbound) to be a white St. Patrick’s Day for a lot of us, but it seems the worst weather has passed. So it’s time to put on your green and celebrate St. Patty’s with vigor and spirit!

Hopefully, you’ve already been inspired to “green” your home design. This isn’t just a St. Patrick’s Day trend, but a real design movement based around green spaces and the selection of Greenery as the official Pantone Color of the Year for 2017. Now that your space is properly decked out for the holiday, it’s time to get your St. Patrick’s menu in order!

Put that green kitchen to use with this St. Patrick's Day Epicurious recipe! (Photo: Peter Salerno Inc.)
Put that green kitchen to use with this St. Patrick’s Day Epicurious recipe! (Photo: Peter Salerno Inc.)

As followers of Design Your Lifestyle know, we believe there’s no better place to turn for a great new recipe than Epicurious – in our opinion, the finest food and recipe destination on the Web. As usual, Epicurious has put together a wonderful menu for your 2017 St. Patrick’s Day festivities.

From a simple slow-cooker pot roast to corned beef and cabbage, Epicurious has a delightful menu prepared for your St. Patrick’s Day guests. But believe it or not, our favorite Epicurious recipe for this St. Patrick’s Day isn’t even a main course. It’s a soup!

And why wouldn’t we pick soup? After all, with much of the Northeast (and East Coast in general) stuck in an unseasonable deep freeze, there’s nothing better than a rich, hot soup recipe to warm you up and get you feeling the Luck of the Irish.

So here’s a wonderful, hearty recipe for Green Pea, Asparagus, and Parsley soup from our friends at Epicurious (and specifically, contributor Rachel Beller) that’s sure to liven up (and warm up) your St. Patrick’s Day meal this year.

Epicurious St. Patrick’s Day Recipe: Green Pea, Asparagus, and Parsley Soup

Ingredients

  • 1 tablespoon coconut oil
  • 1 1/2 cups chopped leeks
  • 8 cups frozen green peas
  • 6 cups low-sodium vegetable broth
  • 2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces
  • 1/2 cup chopped fresh parsley
  • Himalayan or sea salt and freshly ground black pepper
  • 2 teaspoons minced fresh thyme (optional)

For the rest of this awesome Epicurious recipe, click on over to the full recipe page on their site.

From Peter Salerno’s Kitchen: Eggplant Roulade Recipe

Eggplant Roulade Recipe (Involtini di Melanzane)

Leave it to our friends at Epicurious to come up with yet another stunning adaptation of a classic Sicilian appetizer recipe. This time, Peter Salerno is happy to serve up a fantastic Italian appetizer: eggplant roulade, or involtini di melanzane.

If you love the smoky, savory taste of grilled eggplant, then this recipe is sure to please. According to Epicurious, this preparation of eggplant roulade serves 4 as a side dish or 2 as a main course. We personally prefer to double the recipe and serve 8 for a classic family-style Sicilian appetizer!

Here's a great eggplant roulade recipe from Epicurious. (Photo: Cooking Planit)
Here’s a great eggplant roulade recipe from Epicurious. (Photo: Cooking Planit)

Do you have any recipes you’d like to see Peter Salerno test and feature on PeterSalernoBlog.com? Do you want a beautiful custom kitchen of your very own? Leave us a comment, or email info@PeterSalernoInc.com!

Thanks to Epicurious for this recipe.

Recipe: Grilled Eggplant Roulade (Involtini di Melanzane)

Ingredients

  • 1 medium eggplant
  • 4 tablespoons olive oil
  • 3 plum tomatoes
  • 5 dried tomatoes packed in oil
  • 1 small onion
  • 1 garlic clove
  • 2 tablespoons pine nuts
  • 2 tablespoons finely chopped mixed fresh herbs (such as basil, mint, parsley, and tarragon leaves)
  • 1/4 cup crumbled soft mild goat cheese (about 2 ounces)
  • 1 tablespoon freshly grated Parmesan

Preparation

Prepare grill.

Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.

Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.

In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.

Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.