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An ongoing exploration of taste.

Zucchini Fritters

There’s nothing I love more than jolly, happy Italian Chefs with delicious food….and Mario Batali is no exception. I love watching him on TV, and as I have written many a time in my blogs, I love his co-owned Italian superstore, Eataly. I also have an affinity for his Orange Clogs and he general sense of style. So I somehow came across his recipe on Food & Wine’s website for Zucchini Fritters and I was sold. Looking at them, the reminded me of Latkes, which I love, so why not make the Italian version?! They were SO easy to make…I mean literally a trained monkey could make these and not mess them up….and they came out great! The best part is, you can make them a few hours in advanced, and then just heat them up in the oven and they retain their crispiness and don’t get soggy.

Deep Fried Lobster Ravioli

What’s better then Lobster and Pasta? Deep Fried Lobster in a Pasta Shell. At least that’s how I feel. I took a classic Daniel Boulud Lobster Ravioli Recipe and gave it the Sara remix. This dish is completely different but SO delicious! These are great as a passed appetizer, entree, whatever! You can get creative with the dipping sauce…I used a classic Marinara, but another idea I had was for a Brown Butter Sage Sauce!

Puerto Rican Pork Burritos

I am always looking for new recipes with new flavors and this recipe is no exception. I saw the other day that Pork Shoulder (Pork Butt) was on sale at Whole Foods…and since pork is a major staple protein in this family, I had to buy a huge chunk of it. We make slow cooked pork all the time, but I very rarely Roast it. I also, very rarely marinate it in the kinds of ingredients I worked with yesterday. In addition, my husband has requested that I use this time to really experiment with flavors, ideas, and concepts…..so with that, I came up with a cheese spread to accompany the Pork in their Burritos. This recipe was easy to make, all you need is time for the pork to both marinate and then cook.

Cobb Salad

As anyone who reads my blog can tell, I don’t exactly make super “health” foods….I mean don’t get me wrong, I eat a vegetable at every meal but to me the idea of eating a salad is like asking me if I want to get a root canal. Salads just don’t do it for me…..until this masterpiece came along! Alas, it is loaded with completely unhealthy components but you only live once and hell, I want my food to taste good. Follow the recipe below, but what I did was I marinated the chicken in a little Olive Oil, Canola Oil, some White Wine Vinegar, Salt and Pepper and let sit in the fridge for an hour. I then grilled it which gave great flavor. To make the Vinaigrette have a little more pop to it, add a drop of honey in!

Sara Bojarski, Founder & Chef