Tag Archives: pop-up dinner

Aquafaba Chocolate Mousse with Caramel + Hibiscus Soaked Blood Oranges + scenes from winter!

Naturally gluten-free, vegan, aquafaba chocolate mousse. 
 Aquafaba Chocolate Mousse with Caramel + Hibiscus Soaked Blood Oranges | Three-ingredient, vegan, gluten-free, no sugar added aquafaba chocolate mousse with caramel + hibiscus soaked blood oranges. Continue reading

Green Tomato Soup with Herbed Oil + scenes from early autumn!

Vegan, gluten-free, creamy green tomato soup.
Green Tomato Soup with Herbed Oil | Slow-roasted, creamy green tomato soup with caramelized onions, dark leafy greens and herbed parsley oil and garlic cream. Green tomato soup that's vegan. Continue reading

How To Make Fresh Corn Polenta + scenes from midsummer!

How To Make Fresh Corn Polenta | @withfoodandlove

It’s hard to escape fresh sweet corn, in the summer, in the Midwest. And besides avoiding GMOs – I’m not totally sure why you’d want to. Because it’s everywhere and it’s delicious. While most corn in the states is GMO, there are some hybrid and non-GMO varieties floating around. My Trader Joes actually sells local {GMO-free} sweet corn for fifty cents an ear. So, I’ve been stocking up there.

With this I have been making fresh corn polenta all summer long. Which is much different than traditional polenta made from ground corn, and in my opinion way better. It’s creamy and rich. Very rich, and a little goes a long way. Fresh and sweet. Quite sweet, and salty/savory pairings here are very important. Simple and versatile. Versatility is one of its best features. It pairs well with any deeply braised veg, sharp cheese, poached eggs, and/or meat and fish if that’s your thing.

Fresh corn polenta is made in four super easy steps. Shuck/shave/milk the cobs. Gently simmer the kernels/flesh/juices in a small amount of water. Process the cooked corn with pepper. Simmer pureed corn once more with butter {or substitution} and herbs and more salt and pepper and you’re done.

How To Make Fresh Corn Polenta | @withfoodandloveHow To Make Fresh Corn Polenta | @withfoodandloveHow To Make Fresh Corn Polenta | @withfoodandloveHow To Make Fresh Corn Polenta | @withfoodandloveHow To Make Fresh Corn Polenta | @withfoodandlove Continue reading

Peppered Balsamic Strawberries + scenes from late spring!

Peppered Balsamic Strawberries | @withfoodandlove

My inaugural pop-up, Late Spring was even more beautiful than I could have ever imagined, largely due to the people who helped me along in the process. Before we get to these peppered balsamic strawberries, I have a few people to thank.

Lisa, I literally could not have pulled this off without you. Like very literally, you made the night so seamless and smooth. Eckert’s, and Urban Chestnut the local berries and beer were a hit. Chris, my husband who wildly supports each one of my crazy ideas. And to the guests, it was your kindness and enthusiasm and presence that made this night the one that it was. Thank you! The menu was comprised of local produce and cheese and bread and booze and beer. And, it was perfect.

LATE SPRING – May 19, 2016

The Aperitivo
pinckney bend gin, contratto bitter, strawberry shrub, retrailer chamomile syrup

The Toast
union loafers baguette, baetje goat cheese, micro pea shoots

The Salad
fennel, kohlrabi, celery, radish, micro greens, turmeric, lemon

The Risotto
arborio rice, asparagus, radish, rosy buck farm hens egg

The Dessert
coconut panna cotta, eckert’s strawberries, saba, buckwheat groats

The Digestivo
art in the age rhubarb, amaro montenegro, rose water, retrailer rose syrup

Late Spring | @withfoodandloveLate Spring | @withfoodandloveLate Spring | @withfoodandloveLate Spring | @withfoodandloveLate Spring | @withfoodandlove Continue reading

With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.