Pistacia Vera

Pistacia Vera

541 South Third Street

Columbus, Ohio 43215

614.220.9070

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Located in Historic German Village, this is my favorite made from-scratch patisserie. Each item is made by-hand with exceptional care. They specialize in classic European technique, yet have an unmistakable character of their own.

one word. macaroons.

nom.

Herb Crate

I have been itching to get outside and dig in some dirt....

...so I decided to make a little counter top herb garden for my kitchen.

My mom gave me a vintage crate, it is perfect for holding all my little pots.

Basil / Dill / Rosemary / Cilantro / Chives / Thyme 

What herbs do you like to grow?!

Portobello & Spinach Quiche

INGREDIENTS

1 pre-made pie crust, or fresh made

• 1 portobello mushroom
• 1 bunch of spinach
• 2 cups of 2% organic milk
• 1 egg white
• 3 organic eggs
• 1/4 tsp salt
• freshly grated pepper to taste
• fresh grating of nutmeg
• 1 tblsp fresh cut chives
• 1/2 cup shredded swiss cheese
• crumbled goat cheese
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DIRECTIONS

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  1. Preheat oven to 375°.

  
  

  
  

  2. Prepare pie crust in a quiche pan or pie plate. Prick bottom of crust with a fork, then brush with the white of one egg. Sprinkle bottom of pie crust with swiss cheese, then add chopped spinach and portobello mushrooms.

  
  

  
  
• 3. Scald milk on stove, then slightly cool.

  
  

  
  

  4. Mix eggs, salt, pepper, nutmeg, chives, goat cheese and milk- beat until frothy. Pour egg mixture over the other ingredients in the quiche pan. 

  
  

  
  

  5. Bake 35 to 40 minutes until top is golden brown and a knife inserted comes out clean.

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Quiche is one of my favorite things to make on the weekend! You can get really creative with your fillings :) This is one of my new favorites!

...and yes, I do "cheat" sometimes and use a pre-made pie crust, don't tell! ;)

Bon Appetit!

A Scenic Route...

...i always seem to be drawn to old drive-ins :) 

Deviled Eggs

I love putting a little twist on my deviled eggs!

Ingredients

• 8 large eggs
• 1/3 cup light mayonnaise
• 1 tablespoon whole grain french dijon mustard
• 1 teaspoon caper juice
• 1 tablespoon capers, chopped
• Coarse salt and ground pepper
• capers for garnish

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Directions

• Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
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• Meanwhile, in a medium bowl, mix together mayonnaise, mustard, capers, and caper juice.
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• Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
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• Add mixture into a zip-lock bag, and cut corner tip off.
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• Squeeze yolk mixture into egg whites. Top with capers.
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• Bon Appetit!

Eat Up! Columbus

Eat Up! Dinner Club

by

 {freedom a la cart}

...I am looking forward to this new Dinner Club this summer!

Eat UP! is an artisan food adventure, a traveling dinner party. Each month’s supper club has a secret location featuring a spirited, multi-course meal, with paired drinks and lively conversation. This is a fun opportunity to experience Freedom’s finest fare--local and seasonal food, fresh out the kitchen!

~ Chef Lara Yazvac

Lucky Peach Magazine

One of my favorite foodie magazines, created by Chef David Chang :) 

check it out here!