Here at Robin Baron Design, I think it’s safe to say our love of food is only rivaled by our love of design! Since we all love trying fabulous, new things, especially recipes, I thought it would be fun to share some of the favorite recipes of my design team. Try a few this weekend and be sure to let us know how you like them!
Recipe: Spicy Moroccan Matbucha
4 Large Cans of Diced Tomatoes
3 Heads of Garlic
6-10 Long Green Hot Peppers
Salt and Pepper to taste
- Cut the garlic into thin slices
- Chop the peppers into 1/2 inch pieces – leave the seeds in to retain the spice, and use as many peppers as you want depending on how spicy they are
- Sauté the garlic and peppers in olive oil on a medium high flame for a few minutes
- Drain the tomatoes then add to the garlic and pepper mixture
- Add salt and pepper to taste
- Leave on medium/high until it starts to boil, then lower flame to a simmer
- Cook for at least 2 hours (or longer if you have time)
- Towards the end of cooking – mash the mixture with a potato masher in the pot so it breaks down a bit (do not use a hand blender) and cook for another 20-30 minutes
- Let it cool in the fridge
Best served as a dip or on its own!
Recipe: Buffalo Chicken Dip
Boil 3-5 Boneless Chicken Breasts (seasoned with salt and pepper)
Bring to rolling boil, cut back heat and simmer 45 minutes
Cool and shred chicken
1 block softened cream cheese
1 jar Blue cheese dressing (or Ranch)
1/4 to 1/2 cup shredded Cheddar Cheese
1/4 cup Franks Hot Sauce (or more to taste)
Mix together and bake in greased glass pan for 30 min at 350 degrees
Recipe: Fig Prosciutto Pizza with Arugula
1/2 tsp active dry yeast
2 cups all purpose flour
1/2 tsp kosher salt
1/4 cup oil, plus more for bowl
2 tbs olive oil
6-8 tbs fig spread or jam
12 oz fresh mozzarella, sliced thinly
Freshly ground black pepper
6 oz thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan
For the crust, sprinkle yeast over 3/4 cup warm water (not lukewarm) water in a bowl.
In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer on low speed, drizzle in the olive oil. Keep going until it’s mixed through. Next, pour in the yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3-4 days.
Preheat the oven to 500 degrees Fahrenheit. Arrange the oven rack in the lowest position.
For the topping: roll out the pizza dough on a lightly floured surface as thinly as possible. Dough should be roughly 17 x 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12-15 minutes.
Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
Recipe: Sandi’s Summer Pasta Salad
It’s difficult to select a favorite when I enjoy so many different dishes! Since I can only choose one, I will go with a quick and easy summer pasta dish.
Boil any kind of macaroni – my favorites to use: Ditalini, Gemelli, Fusilli. Boil and salt the water, add a tablespoon of oil to boiling water. Cook pasta 10 min or so… I always test for tenderness before removing from heat. Strain, let drip and cool while preparing the rest of the recipe.
Slice the mozzarella into small squares, halve a hand full of cherry tomatoes, chop the garlic and scallion onion, and slice the black olives into thin rings. Mix together with the pasta. Add salt to taste. I like to add a bit of black pepper and mix with a good extra virgin olive oil.
You can serve warm while the cheese melts a bit or serve chilled. Enjoy!