• UrbanCookery Logo

An ongoing exploration of taste.

Broccoli Cornbread

On a trip down south, my parents came across a restaurant that served Broccoli Cornbread as the bread in it’s complimentary bread basket. After falling in love with it, my mom, being the outgoing and charming woman she was, convinced the chef to divulge the recipe to her. Upon returning from their trip, my mom told me all about this cornbread, which, I must admit at first sounded kind of strange. I decided to try it out as one of the first things I ever really cooked before, and needless to say, I was addicted. I’ve altered the recipe by adding a little more broccoli than was called for because I personally love broccoli, and the texture it gives the bread is incredibly delicious.

Bacon Wrapped Shrimp

I am a major fan of all pork products, but Bacon may just be my favorite one. You can do so much with bacon, but one of my favorite ways to eat it is by wrapping it around something else and cooking it like that. Whatever you wrap the bacon around, cooks in the bacon fat and just becomes all the better! This combo of bacon, shrimp and cheddar is one of my favorites - great for appetizers for any party!

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.

Sara Bojarski, Founder & Chef