Home Blog Page 47

Semolina Cake for Father’s Day

0
Father's Day Cake with Semolina

Dad is tough when he needs to be, and tender all the time. Celebrate Father’s Day with a cake that benefits from the firm toothiness of semolina, even as its rich, aromatic flavors embrace the palate. We also topped the cake with edible flowers, and you can decide which garnish you want for the most festive dessert. Enjoy! (And maybe pair with a Father’s Day cocktail?)

Tips for Making Semolina Cake

First off, you want to pick the right semolina for the recipe. There are two types of semolina: fine and coarse. Fine semolina works best for a soft, moist cake, while coarse semolina gives a slightly denser texture. If you want a fluffy and moist cake, go with fine semolina. For a richer flavor and tenderness, you can use full-fat yogurt or milk in your cake batter. This will add moisture and a creamy richness to the semolina. However, it all depends on how you want the cake to turn out, as each choice you make in baking affects the overall outcome.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Father's Day Cake with Semolina

Semolina Cake for Father’s Day


  • Author: Keith Recker

Description

A cake that’s both tough and tender, just like Dad.


Ingredients

Scale

For the cake: 

  • 1¼ cups olive oil
  • 1 ¼ cups sugar
  • 1 ½ cups cake flour
  • 1 cup semolina flour
  • 2 tbsp baking powder
  • ½ tbsp baking soda
  • ½ tsp salt
  • 3 tbsp spiced rum for batter
  • 2/3 cups spiced rum to pour over cakes at the end of baking, plus more for basting the finished cakes
  • 2 tbsp orange zest (use a microplane!)
  • 3 tbsp orange juice
  • 1 tbsp vanilla extract
  • 1 tbsp almond extract
  • ½ tbsp orange extract
  • 1 tbsp ground cardamom
  • 3 eggs
  • 1 cup peach or apricot jam

 For the frosting:

  • 2 cups crème fraiche (or 1 c crème fraiche and 1 cup labneh)
  • ¼ cups sugar
  • ½ tbsp orange extract
  • ½ cups light brown sugar for sprinkling

Instructions

  1. Preheat oven to 350°. Thoroughly oil two round 9” cake pans.
  2. Combine flours, baking powder, baking soda, and salt in a medium bowl.
  3. Using the whisk attachment of a mixer, combine eggs, zest, and sugar and beat for at approximately 3 minutes until smooth thick.
  4. While the mixer runs, drizzle in oil. Beat until well combined.
  5. Add dry ingredients a bit at a time, then add wet ingredients. Be sure to scrape bottom and sides of mixing bowl once in a while.
  6. When ready, divide batter evenly between the oiled cake pans. Bake for 35 minutes, until a cake tester shows no crumbs.
  7. Pour 1/3 cup rum over each cake tin, distributing as evenly as possible. Return to oven for 5 min.
  8. Remove and let cool for 10 min. Working carefully with a rubber spatula, loosen the cakes and remove from pans.
  9. While still warm, place a layer on a cake plate. Drizzle with a tablespoon or two of spiced rum. Spread with peach or apricot jam.  Top with second layer. Drizzle with a tablespoon or two of spiced rum.
  10. Whisk together frosting ingredients. Let rest for 10 minutes and pour onto the center of the top layer. This drippy frosting will make its way down the sides of the cake. Embrace the unpredictability!
  11. Sprinkle with brown sugar just before serving. Garnish with edible herbs and flowers from the garden.

Recipe, Photography, and Styling by Keith Recker

Subscribe to TABLE Magazine‘s print edition.

Spring Pea Tartine

0
Snow pea Tartine on a green spotted background.

There’s nothing like the sight of those pea shoots poking up through the soil. It signals the start to another wonderful garden season. A long-time tradition for many gardeners, in my family it was my grandmother who without fail, planted peas on St. Patrick’s Day. You can make this Spring Pea Tartine recipe with store-bought peas, but growing them yourself is a real joy.

Tips for Growing Peas in Your Garden

Many garden friends scoff at my March 17 planting, choosing to wait a few weeks, which works fine, but what would Grandma say? The biggest obstacle is the fickle nature of spring weather: one year the garden is under a blanket of snow while in another it is flooded with rain.

I favor snow peas. The pods are edible when small. However, you can shell them if left on the vine long enough. Oregon Sugar Pod II has been in my garden for decades, but I’ve discovered Shiraz Purple from Kitchen Garden Seeds. Both are heavy producers; I just love the color of the purple variety, and it seems to last a little longer as spring gives way to summer.

Although most gardeners spring-sow their peas, there’s an opportunity at the end of the season, too. Peas planted in August, in a place not overpowered by heat, will be ready before a hard freeze. It’s essential the seeds are started early as peas detest hot weather and if planted too late will wither in the hot sun.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Snow pea Tartine on a green spotted background.

Spring Pea Tartine


  • Author: Rafe Vencio

Description

  • Bread of your choice
  • Dollop of créme fraîche or cream cheese
  • Pinch of salt
  • Crack of pepper
  • Dab of horseradish
  • 1 cup fresh snow peas
  • Assorted sprouts and dill
  • Cherry tomato halves

Ingredients

  1. Pumpernickel packs a punch. So does sourdough. Whatever you choose, slice and lightly toast it.
  2. Mix crème fraîche or cream cheese with a pinch of salt and a dab of horseradish.
  3.  Layer on fresh snow peas, sprouts, fresh mint or dill, a few edible petals, or cherry tomato halves.
  4. Finish with a pinch of salt and a crack of pepper. Buon appetit!

Story by Doug Oster
Food & Styling by Rafe Vencio
Side Plates by Jono Pandolfi
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Sweet Pea Cocktail

0
A sweet pea cocktail in a glass garnished with pea pods and an orange whel.

We recently met up with one of our favorite bartenders, Cecil Usher of Mindful Hospitality, to see what he had percolating as the weather warms up. After a little simmering, shaking and sipping, a new spring drink, the sweet pea cocktail, came into existence. It’s ideal for the green of the spring season.

About the Sweet Pea Cocktail

The Sweet Pea cocktail is not just about great taste. It’s also about the experience, which Mindful Hospitality specialize in. This drink’s pale green hue makes it visually appealing, while the smooth, aromatic flavors offer a refreshing alternative to traditional cocktails. Whether you’re hosting a garden party or enjoying a quiet evening, this cocktail is sure to impress your guests. This cocktail is also perfect for those looking to explore creative, floral-inspired drinks. The combination of Bluecoat Gin, lime juice, sweet pea syrup, and Lillet Blanc creates a harmonious blend of flavors that’s both refreshing and elegant.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A sweet pea cocktail in a glass garnished with pea pods and an orange whel.

Sweet Pea Cocktail


  • Author: Cecil Usher & Cat Cannon

Description

A cocktail for springtime!


Ingredients

Scale

For the cocktail:

  • 1.5 oz Bluecoat Gin
  • 1 oz sweet pea syrup
  • .5 oz Lime Juice
  • .25 z Lillet Blanc

For the sweet pea syrup:

  • 544 grams water
  • 544 grams white sugar
  • ½ cup washed chopped sugar snap peas (skin and all)

Instructions

For the cocktail:

  1. Combine all ingredients in a shaker.
  2. Double strain and then serve.

For the sweet pea syrup:

  1. Mix the first two ingredients in a pot and stir to dissolve on medium heat.
  2. Add the peas and bring to a boil, then take off the heat and let steep for 30 minutes.

Recipe by Cecil Usher
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

A Track by Track Wine Pairing List for Lady Gaga’s Mayhem

0
Lady Gaga sits beside several glasses of wine in a photoshoot for Dom Perignon.
Photo by Mark Seliger

There are two things I love in this world: Lady Gaga and wine. Gaga’s Mayhem is at the top of the charts right now, with critics hailing it as her best work since Born This Way. To celebrate, I dug deep and consulted experts to get a track-by-track list of wine pairings for each song in Mayhem. Life is hard enough. Blast some dance music and pour yourself a glass of wine.

A Track by Track Wine List for Lady Gaga’s Mayhem

Disease

Extradimensional Wine Co Yeah! Ancient Groove 2022

Mayhem’s opener sees Gaga grappling with different facets of herself in a high-energy dance track. Hardy Wallace of Extradimensional Wine Co Yeah!’s wines were made to dance to. His eclectic blends take winemaking to a place it’s never gone before, while still honoring its traditions. It’s the true spirit of Mayhem, Gaga honoring her roots and doing what she’s best at while adding new elements. Ancient Groove is a blend of Mourvèdre and Carignane grown in California’s Contra Costa, described by Wallace as “a wine like no other, born from vines that defy time itself.”


Abracadabra

Yalumba Bush Vine Grenache 2023

I asked sommelier Adam Knoerzer to pick something out for one of Mayhem’s lead singles, “Abracadabra.” One of the lines in the song references a “lady in red,” and Knoerzer delivered on that image. He heard Australia’s scorching hot Barossa Valley in the song. “This lady in red is silky, spicy (lots of black pepper notes), juicy (think red cherry and raspberry), and packs a punch at 14% ABV to get you moving to the music in no time,” Knoerzer said. “The winemaker, Louisa Rose, is one of Australia’s best.”

Garden of Eden

Catena Zapata Argentino Malbec 2021

This song needed bombastic, big, and sexy: Malbec delivers that. Laura Catena is a leading voice in the Argentinian wine industry and Catena Zapata’s bottles have big personalities, like Catena herself, a physician and social media personality who advocates for more education about moderate drinking. Garden of Eden is flirty and fast-paced but sonically strong enough to stand up to anything, just as Malbec can stand up to a steak.

Perfect Celebrity

Jacopo Biondi-Santi Sassoalloro 2019

This wine from the Biondi Santi family represents the struggle for balance with celebrity, as the legendary Italian winemaking family sold the shares of their family name and struck out on their own to innovate their viticulture. The family now focuses on their estate, while a French investor group owns the Biondi-Santi label, making it a perfect pairing for “Perfect Celebrity,” a song about trying to understand yourself when you’re in the spotlight. Though Gaga describes “Perfect Celebrity” as “angry,” it’s also a hugely confident song, as bold as the Biondi-Santi Sassoalloro wine in a glass.

Vanish Into You

Rosha “Timothee” Rkatsiteli-Mtsvane 2022

“Vanish Into You” is a ballad about longing for a summer romance, maybe a more mature, emotionally complex version of Gaga’s “Summerboy” off of The Fame. I felt it needed a warm-weather wine that tapped into yearning and nostalgia, so a Georgian wine using ancient techniques felt like the right fit. This Rkatsiteli-Mtsvane is perfect for reminiscing about a summer romance, wondering what could have been while indulging in what is.

Killah

Saint Cosme Syrah Côte du Rhône 2023

Something about this song just said Rhône Valley Syrah to me. It’s a swaggering club beat song, and Syrah feels like the wall-shaking electronic music of wine, at times overpowering and not to be messed with, but with a little bit more character than your average uber-tannic Cabernet Sauvignon.

Zombieboy

Nicolas Feuilatte Réserve Exclusive Rosé 2023

This song has the energy of a glass of bubbly with the sensuality of a rosé—so the perfect combination is a bubbly rosé. I first drank this in the Versace Mansion bar in Miami, which somehow feels appropriate for a Lady Gaga song. Zombieboy is an unabashedly fun dance track, with pulsating synths as lively as a glass of bubbly.

LoveDrug

Etna Rosso Contrada Sciaranuova S Passopisciaro 2022

This is the only song in this album that actually says the word wine in it: “I taste the last words that you said to me like wine.” So, it needs romantic, ultra-sexy, a wine that tastes like the last words someone you adore said to you before parting. It’s a high bar to live up to. Sommelier Alexander Riola of Fish Nor Fowl named Etna Rosso as the “sexiest wine,” where the aroma is part of what gives it its romance. Notes of dusty hay mingle with sandalwood to create a deeply sensual feeling on the bed of minerality from the volcanic soil.

How Bad Do U Want Me

Garage Wine Co País 215 BC Secano Interior 2021

Derek Mossman’s Chilean wines are highly acidic but still deeply enjoyable to drink, mirroring this song’s speaker’s “bad” attitude that her lover just can’t resist anyways. While a sweet wine might go down easier for some, acidity is what gives wine its refreshing characteristic and part of what separates it from being juice. You want a little bit of bad.

Don’t Call Tonight

Agricolavinica Tintilia del Molise 2018

“Don’t Call Tonight” is one of the most endlessly replay-able songs on Mayhem, in my opinion. It’s fitting because it represents the cycle of calling that person you shouldn’t but never totally learning. Agricolavinica’s Tintilia del Molise is an amazing wine, and like a perfect pop song, you feel like you never want it to be over while you’re experiencing it. I would listen to this song a hundred times, and drink a hundred glasses of this Tintilia (don’t worry, not in one sitting).

Shadow of a Man

Marinov Babic 2018

The intensity of this song’s fast-paced chorus is surprising, so a fitting wine for it is a wine that sneaks up on you with its intensity. This Croatian grape, Babic, is earthy and smooth, but as you let it linger on your palate, it’s an extremely complex drinking experience. It also plays with our expectations about wine, as it has an earthiness that in the States we associate with biodynamic winemaking, but the Marinovs use entirely traditional techniques. The vanilla aroma you get after taking a long sniff into the glass is heavenly.

The Beast

Bussoletti Ciliegiolo di Narni “Asla” 2023

In an interview with Apple Music’s Zane Lowe, Gaga explained this song as “It’s like somebody that is saying to the beast ‘I know you’re a monster, but I can handle you, and I love you.’” This Cilegiolo di Narni has fantastical characteristics, as winemaker Leonardo Bussoletti was inspired by the similarities between the name Narni and the Chronicles of Narnia. This wine can cut through even the richest of foods, too, just as Gaga’s vocals cut through even the most powerful instrumentation.

Blade of Grass

D’Orsaria Pinot Grigio 2022

When Lady Gaga’s fiancé Michael Polansky asked her how she wanted him to propose to her, she said “Just take a blade of grass and wrap it around my finger.” This romantic moment inspired this song, and my wine pick for it is a grassy, rustic wine that still has romance and class to it. This is a significant wine to me, too, because it was one of the first wines I tasted in a WSET 1 class. So, it represents a special moment to me, as well, as “Blade of Grass” does.

Die with a Smile

Domaine Carneros Le Rêve Blanc de Blancs 2017

The final track on Mayhem needed a method traditionelle bubbly—no ifs, ands, or buts about it. “Die with a Smile” is an R&B-esque track, smooth and earnest after the rollercoaster that is the rest of Mayhem. Domaine Carneros Le Rêve is romantic and sweeping, the perfect toast to love and life.

Story by Emma Riva
Photo by Mark Seliger, courtesy of Lady Gaga x Dom Pérignon

Subscribe to TABLE Magazine’s print edition.

Korean Steamed Eggs with Garlic Scallion Confit

0
A plate of Korean stamed eggs on a black surface.

Known as Gyeran-jjim, Steamed Eggs are a popular Korean dish for their velvety custard mouthfeel brimming with an umami flavor profile. The Garlic Scallion Confit brings this variation to new levels. This easy and delicious recipe is a adapted from Korean Bapsang: A Korean Mom’s Cooking.

The History of Korean Steamed Eggs

Steamed eggs date back to the Joseon Dynasty (1392–1897). During this period, eggs were a luxury food. Dishes like gyeran jjim were a treat for royalty and the elite, but now anyone can enjoy them. Over time, they became a staple in households across Korea due to its simple ingredients and quick preparation.

The traditional preparation of Korean steamed eggs involves whisking eggs with water or broth, adding seasoning, and gently steaming the mixture. The dish is often served in a hot stone pot, where the eggs continue to cook, achieving the signature soft and fluffy texture. Variations of gyeran jjim include adding vegetables like onions, mushrooms, or even seafood for added flavor. In modern times, some Korean homes use a microwave to speed up the process. It’s a delicious and convenient comfort food!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of Korean stamed eggs on a black surface.

Korean Steamed Eggs with Garlic Scallion Confit


  • Author: Veda Sankaran

Ingredients

Scale

For the confit: 

  • ⅓ cup of garlic cloves, 2/3rds sliced thinly, 1/3rd whole cloves
  • ⅓ cup thinly sliced scallion greens (approx 810 scallions)
  • 1 tsp gochugaru (adjust to your heat preference)
  • ⅓ cup neutral oil (rice bran oil)
  • ⅓ cup + 2 tbsp olive oil

For the steamed eggs:

  • 4 large eggs
  • 1 cup anchovy broth or dashi broth
  • 23 scallion greens
  • ½ tsp fish sauce
  • salt
  • pepper
  • gochugaru (optional)
  • 1 tsp sesame oil

Instructions

For the confit:

  1. Preheat the oven to 250 degrees. Place all the ingredients in a heatproof dish, making sure that the ingredients are fully submerged under the oil.
  2. Cover with foil and cook for 1 hr. Uncover, stir, then recover and cook for an additional hour. Place in a tightly sealed container in the refrigerator and use within 2 weeks.

For the steamed eggs:

  1. Crack the eggs into a bowl and beat. Then, in order to get a silkier texture, pour it through a strainer into a bowl, using a spoon to help push the beaten eggs through.
  2. Add the scallions, fish sauce, salt, pepper, and gochugaru (if using) to the eggs and stir together. Rub the sesame oil on the inside of a traditional Korean stoneware pot (ddukbaegi) and pour in your egg mixture.
  3. Place on top of the stove on medium heat. Cover until the bottom begins to set, then lower the temperature to low and stir the eggs. Cover and let cook, checking every 2-3 minutes to stir and recover. The eggs should be cooked in approximately 7 minutes.
  4. To serve, spoon some garlic scallion confit over the steamed eggs.

Notes

Note: If you do not have a ddukbaegi or stoneware pot, you can steam the eggs in oiled ramekins in a covered water bath instead.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Gemelli with Prosciutto and Peas

0
Gemelli, prosciutto and peas in a saucepan on a black background.

Cocktail hour can get a little too buzzy without a plate to share with a friend. This Gemelli with Prosciutto and Peas is so easy, you could disappear into the kitchen and come back with forks before your bestie finishes her story. We especially love Chef Kate Romane’s pop of green spring peas, a vibrant addition to the dish.

About Gemelli

Gemelli is a traditional Italian pasta with a unique shape and texture. The word “gemelli” translates to “twins” in Italian, which perfectly describes the pasta’s signature form. The twisted, spiral-y shape helps the pasta hold onto sauces more effectively, making it an ideal choice for a variety of dishes. Gemelli is versatile and works wonderfully in both light, fresh salads and rich, hearty pasta dishes. In recipes like this Gemelli with Prosciutto and Peas, the pasta’s shape is perfect for trapping bits of crispy prosciutto and sweet, tender peas. The beauty of gemelli lies not only in its shape but in how it elevates the simplest ingredients to create a delicious and comforting dish. Whether you’re making a quick weeknight dinner or entertaining guests, gemelli is a pasta that promises to shine in any recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gemelli, prosciutto and peas in a saucepan on a black background.

Gemelli with Prosciutto and Peas


  • Author: Kate Romane

Ingredients

Scale
  • 8 slices prosciutto
  • 1 tablespoon butter
  • 2 1/2 cup heavy cream
  • 1 pinch nutmeg
  • 1 pound Gemelli pasta
  • 1 1/2 cup English peas (quick blanched in salted water)
  • 1/2 cup grated Parmesan
  • Fresh ground pepper
  • 1/2 cup of chopped fresh parsley

Instructions

  1. Sauté the prosciutto with butter for 5 minutes, or until prosciutto starts to release into the butter.
  2. Add heavy cream and small pinch of nutmeg (a little goes a really long way). Bring cream to a slow boil, stirring occasionally.
  3. Reduce until cream starts to thicken. Turn off heat, and set aside.
  4. In another pot, boil water. Add salt. Boil pasta al dente. Strain.
  5. Toss hot pasta with cream sauce and peas. Top with cracked pepper, Parmesan, and chopped parsley.

Recipe by Kate Romane of Black Radish Kitchen
Styling by Ana Kelly
Photography by Adam Milliron

Subscribe to TABLE Magazine’s print edition.

Polenta with Brown Butter-Balsamic Mushrooms

0
Polenta with Brown Butter-Balsamic Mushrooms served in three dishes

Polenta, a humble staple of the northern Italian kitchen, is essentially porridge made with cornmeal. You can use any cornmeal, but tradition requires meal milled from otto filet corn. There are still polentas made from this flavorful and colorful original, but “polenta” on the label is no guarantee. Artisanal polentas made in the United States are often grown with strains derived from otto filet, but these are often coarsely ground and will take longer to cook. Whichever you choose, it is wise to avoid the instant polenta that will save you time, but at the cost of flavor and texture.

Make a basic polenta recipe once for practice, and then go back again and again to experiment and play. Traditionally topped with shavings of Parmigiano-Reggiano or your favorite sauce, a bowl of polenta also welcomes sausage, roasted veggies, shrimp, brown butter – you name it.

Looks Matter…Even with Polenta!

Your choices should please the eyes as well as the taste buds. A painterly approach to polenta can lead to flowers, faces, or perhaps a sun. If you go this route, as pictured here, pour a layer of polenta into the ovenproof serving container of your choice, brush it with a bit of olive oil and decorate with bits of finely sliced vegetables and herbs. Put it under the broiler just long enough to achieve a touch of gold on the veggies, but no longer. Try this recipe for Polenta with Brown Butter-Balsamic Mushrooms and Goat Cheese Topping. You won’t regret it.

Polenta with Brown Butter-Balsamic Mushrooms Recipe

INGREDIENTS

For the polenta:

6 cups chicken stock or water
2 cups cornmeal, medium or coarse
4 tbsp butter
2 tsp salt
3/4 cup shaved Parmigiano

For the topping:

8 oz goat cheese
2/3 cup heavy cream or as needed
2 garlic cloves, minced
2 tbsp olive oil
11/2 lb mushrooms white or cremini, stemmed and quartered
Salt and pepper to taste
1/2 cup butter
2 tbsp balsamic vinegar
Fresh chopped basil, oregano, or tarragon

INSTRUCTIONS

For the polenta:

  1. Measure the stock or water into a large pot; whisk in the polenta, making sure that there are no lumps. Put the pot onto a medium-high element and whisk until it just comes to a boil. Reduce the heat to very low.
  2. Continue to whisk frequently until polenta just starts to bloom, that is, when it becomes a yellow liquid and not just corn floating in water. This can take up to 10 minutes for coarser grains. Cover with the lid just slightly ajar and cook until finished. The amount of time will depend on the grind of the polenta you use: very coarse can take over an hour; finer grind maybe 25 to 30 minutes. For all grinds, you will continue to whisk frequently until the polenta becomes too stiff to whisk. When this happens, change to a wooden spoon, making sure to whisk/stir the bottom of the pot to prevent sticking. Taste for doneness when it thickens. You do not want the polenta to be al dente.
  3. When you reach this stage, stir in the butter and season with salt to taste. Top with shaved cheese and a drizzle of olive oil or any other topping you choose.

For the mushroom topping:

  1. Using a fork, mash the cheese and blend with enough cream to make a smooth spread.  Depending on the cheese that you use, this should take 2/3 cup of cream. It should be creamy and able to be dolloped but not runny. Set aside.
  2. In a large sauté pan over medium heat, sauté minced garlic in olive oil about a minute.  Immediately add mushrooms to the pan, then season with salt and pepper. Sauté mushrooms until soft and their liquid has cooked off, stirring often. Turn off heat and leave pan on burner to keep mushrooms warm.
  3. While mushrooms sauté, make brown butter vinaigrette. Melt butter in a small pan over low heat until it turns a deep brown color, about 3 to 5 minutes. Remove butter from heat and cool slightly, about 2 minutes. Put 4 tablespoons of the brown butter in a glass container and add balsamic vinegar. Season to taste with salt and pepper. Pour the vinaigrette over mushrooms and toss.
  4. To serve, put the basic polenta (no toppings) in a bowl, top with mushrooms, and then top the mushrooms with dollops of the creamy goat cheese. Add chopped herbs if desired.

Notes

Do not use corn flour when making polenta.

Most recipes direct you to bring the water to a boil and then add the polenta. Adding it first and whisking as it heats ensures that there will be no lumps.

Story and Recipe by Stephanie Sullivan / Photography by Andrew Burkle / Food Styling by Clare Vredevoogd / Production by Burklehagan

A footer photo with a white background, one TABLE Magazine and subscribe info and button 

Subscribe to TABLE Magazine’s print edition.

Your 2025 Astrological New Year Horoscope

0
White and yellow spring flowers scatter around a field as an orange and black butterfly sits on one of the flowers.

The astrological new year for 2025 begins at the Sun’s ingress into zodiacal or tropical Aries – the spring equinox in the northern hemisphere – which typically occurs around March 20, bringing out a new horoscope. At one precise moment, the Sun crosses the celestial equator from south to north, and in the northern hemisphere, daylight hours begin to exceed nighttime hours. This symbol of annual renewal has been recognized for millennia, with many cultures still celebrating it as the start of their civil or cultural calendars, from the Persian Nowruz to the traditional Hindu solar new year.

How the Spring Equinox or Astrological is Used

Historically these astrological charts (much like horoscopes) were of great importance in both state and personal matters. Because the Sun naturally signified leaders and sovereignty, its ingress into each sign – particularly Aries – provided crucial indicators of how world powers might move throughout the following year. For instance, Renaissance astrologers would cast the Aries ingress chart for the year a leader assumed power, whether that be a monarch, pope, or head of state, to forecast potential challenges and opportunities during their reign.

While the planetary positions of the spring equinox are identical worldwide (after all, the Sun enters Aries at the same instant whether you’re in Tokyo or Toronto), their interpretation changes based on location. Think of it like this: just as the same sunset looks different depending on where you’re standing, the astrological meaning shifts based on your vantage point on Earth.

Calculating Spring Equinox Horoscopes

When we calculate these charts for a specific place, we can see which planets are rising on the horizon, setting in the west, directly overhead, or at the lowest point beneath our feet. These four power points – called angles by astrologers – act like spotlights, highlighting which planetary themes will take center stage in that location for the coming season.

This local perspective tells the story. While everyone worldwide experiences the same planetary dance, each city, state, or country gets its own unique version of the story. It’s similar to how a global weather pattern affects different regions in distinct ways – the same cosmic weather creates different effects depending on where you’re standing on Earth.

Your 2025 Astrological New Year Horoscope

Aries

This spring brings a period of deep personal reflection, dear Aries, though you may find yourself navigating some internal confusion about your direction. With Venus and Mercury retrograde in your first house, you’re being asked to reconsider your approach to self-expression and personal goals – and while this might feel uncomfortable for your typically forward-moving nature, it’s a necessary pause. Pay particular attention to advice or guidance that comes your way, but be discerning about which counsel you take to heart. The opposition between the Moon and Jupiter suggests that while opportunities may seem abundant, not all promises will manifest as presented.

Taurus

Your communication house is activated this spring, cautious
Taurus, with important developments in how you connect with both your immediate circle and broader networks. Mars in your third house forms a harmonious aspect with Saturn, suggesting that patient, strategic communication could help you forge important alliances. However, with Mars moving slowly, resist any urge to force conversations or push for immediate responses. While opportunities may seem promising, I’d wait until after the summer solstice before making major financial commitments – Jupiter’s upcoming sign change promises more stable ground for money matters. Focus instead on strengthening your community connections and letting relationships develop at their natural pace.

Gemini

Your relationship axis is in the spotlight this spring,
thoughtful Gemini, with the Moon opposing Jupiter across your houses of self and partnership. While this typically suggests some tension between personal needs and relationship dynamics, there’s real potential for growth and understanding here. Be mindful though – people around you may be showing their most accommodating faces rather than their sincere selves. You might find yourself surrounded by those eager to adapt to your needs, but consider whether that serves either of you in the long run. Take time to appreciate genuine connections, even if they come with occasional friction.

Cancer

You’re feeling a strong push to break through barriers this season, Cancer the Crab, especially those that have been blocking your path to seeing things more clearly. With Mars in your first house forming a harmonious aspect with Saturn, you have access to the discipline and drive to get where you’re trying to go. Your career might feel a bit foggy with Mercury and Venus retrograde overhead, but the Moon’s supportive aspect suggests that steady effort will see you through any uncertainty. Intuition combined with consistent work is your best compass now. While the path forward may not be crystal clear, persistence will serve you well in this period of recalibration.

Leo

This spring arrives with expansive opportunities, Leo the Lion, particularly in broadening your personal horizons through travel, study, or new cultural experiences. While there might be some minor social tensions with the Moon and Jupiter forming an opposition across your houses of friendship and creativity, these are more like passing clouds than storms – so treat them with a bit of care and you shouldn’t have much drama. Mars and Saturn’s harmonious positioning suggests you’re somewhat sheltered from this season’s more challenging aspects. Take advantage of this relatively smooth sailing to pursue what interests you most – you’re getting a green light for tackling big life goals!

Virgo

You’re entering a particularly introspective season, discreet Virgo, with both the Sun and Moon in more contemplative parts of your chart. This private time serves a purpose – especially with Jupiter at the top of your chart intimating some interesting professional opportunities on the horizon. The Moon’s opposition to Jupiter hints at some competition in your career, so use this period of reflection to strengthen your position with intention. Undoubtedly, some will be rushing forward with this season’s impulsive energy. Play to your strengths; plan, consider, act. Consider how you can round out your skillset without drawing too much attention to the process.

Libra

Your mental and spiritual horizons are expanding this season, Libra the Balance, with noted opportunities for growth through travel, education, or international connections. While romance might seem appealing, the current retrogrades in your 7th house of others suggest waiting before making any decisive moves in matters of the heart. The Moon’s suggesting you’ll be expected to balance big-picture thinking with attention to your immediate environment. With Mars and Saturn forming a productive aspect between your house of advancement and labor, steady effort now could lead to significant recognition by early summer – just be patient with the process.

Scorpio

You’ve been putting in considerable effort behind the scenes, Scorpio the bold, with three planets highlighting your 6th house of hard (and often thankless) work. While recognition for these efforts might seem delayed, don’t get caught up in self-pity. The current planetary picture suggests avoiding new financial entanglements until after the summer solstice – any deals made now might not favor your interests. Instead, focus on personal development projects, particularly those that allow you to recharge while you grow. With Mars and Saturn in productive configuration across your 5th and 9th houses, keep the grind in motion, but remember that these houses are also about finding joy and fun where you are.

Sagittarius

Others seem to be demanding much of your attention this season, free-spirited Sagittarius, but remember to keep some energy in reserve for yourself. While your generous nature often puts others first, spring’s astrology suggests a need to balance outward focus with what’s sustainable. There’s quite a bit of delight available to you right now, but accessing it requires being selective about where you direct your time. Keep watch for romantic opportunities as the season progresses – the middle of spring looks particularly promising for matters of the heart. The tricky Mercury-Venus retrogrades in your 5th house advise taking things slow, though, and knowing the difference between fun and commitment.

Capricorn

You’re heading somewhere significant this season, steadfast Capricorn, but it might feel like your wheels have been spinning in the mud. With Mars and Saturn forming a productive trine between your partnership and communication houses, you have some enviable tools for progress – you just need to find better traction. The Moon’s connection to retrograde Mercury and Venus suggests a period of review or return, particularly around home and family matters. What needs to be revisited or reconsidered before you can move forward with confidence? Are you letting the day-today slip to the side?

Aquarius

Your social life is in focus this spring, gregarious Aquarius, with some minor disappointments possible in friendships or creative projects – but don’t let these small setbacks discourage you, because they seem to be borne of simple misunderstanding or misalignment. Nothing you can’t get back on track! Professional
opportunities are on the horizon, though they’ll require significant effort and careful resource management. Mars rules your 10th house, while Saturn’s placement indicates a period of intense activity that could lead to advancement, especially if you pace yourself wisely. Look to those closest to you for guidance; the Sun’s position indicates that valuable advice is available from your immediate circle.

Pisces

Your professional life takes center stage this season, twin fish of Pisces, with potential promotions or financial opportunities taking up a great deal of your field of vision – though they may face temporary delays or disruptions. If you can anticipate minor disappointments, they don’t have to derail you – so keep a practical, temperate spirit about you. Mars in your creative 5th house forms a harmonious triangle with Saturn, suggesting this is an excellent time to develop enjoyable, sustainable systems for achieving your goals (although Saturn involved always makes the process feel more laborious in doing than it will be in hindsight!). Focus on building structures and support groups that propel both your ambitions and the joy you get out of creative expression.

Looking for another horoscope? Check out your Lunar Eclipse in Virgo March 2025 horoscope here.

Bio

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk and hosts the World Astrology Summit, a conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves
Photo Courtesy of Charlotte Harrison

Subscribe to TABLE Magazine’s print edition.

Rhubarb Paloma

0
Two glasses of Rhubarb Paloma with a rhubarb ribbon garnish.

Whenever spring comes around, it’s refreshing to sip something bright and vibrant that represents the season like our Rhubarb Paloma. The tartness of the spring vegetable rhubarb balances well with the fruity nature of a paloma which includes grapefruit juice, tequila, and lime juice.

A side benefit of this recipe is that you’ll learn to make a rhubarb syrup that you can use in other cocktails and cocktails, as well as desserts. Hint: baste a freshly baked pound cake with it!

Another benefit of mastering this cocktail is that you can take out the tequila and have a mocktail on-hand for those days where tequila is just a bit too much, or for when you have young guests at the table.

All About Finding Rhubarb for This Paloma

Rhubarb and spring go hand and hand. This vegetable thrives from April to June but this all depends on the location’s climate since some places like Alaska can grow rhubarb year-round. Either way, you want to shop for rhubarb at the farmer’s market to get the freshest quality possible. You want to look for crisp and firm stalks that have saturated colors and no brown spots. From here you can store your rhubarb unwashed in the refrigerator for up to a week, but the sooner you use it the better.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two glasses of Rhubarb Paloma with a rhubarb ribbon garnish as a pink liquid is poured into the front glass.

Rhubarb Paloma


  • Author: Anna Franklin

Description

A lightly tart but utterly refreshing cocktail to celebrate springtime.


Ingredients

Scale
  • 2 oz tequila
  • 2 oz fresh grapefruit juice
  • 1 oz rhubarb syrup (see recipe below)
  • ½ oz fresh lime juice
  • Coarse sea salt, for the rim of the glasses
  • Ice
  • Thinly sliced rhubarb for garnish

For the rhubarb syrup:

  • 4 cups chopped rhubarb
  • 1 cup granulated sugar
  • 1 cup water

Instructions

  1. Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt.
  2. Shake the tequila, grapefruit juice, rhubarb syrup, and lime juice in a cocktail shaker with ice.
  3. Fill the glass with ice and strain drink over ice. Garnish with thinly sliced rhubarb.

For the rhubarb syrup:

  1. Combine 4 cups chopped rhubarb, 1 cup granulated sugar, and 1 cup water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
  2. Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.
  3. Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate for up to two weeks.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Vegetarian Pasta au Gratin

0
A baking dish with crusty bread sitting around it on a grey table holds a Pasta au Gratin with a spoon scooping out the bottom right corner.

Baked Vegetarian Pasta au Gratin is one of the most popular dishes for Sunday family gatherings in Italy, second only to lasagna. It is rich and flavorful and can be made with a wide range of ingredients. Variations include the addition of prosciutto or a tomato-based version with meatballs and boiled eggs. In our recipe we make a vegetarian version that uses plenty of cheese, mushrooms, and a béchamel sauce. It can be assembled the day before and baked in the oven just before your lunch. It’s appropriate both for holiday dinners and for more casual meals, and everyone loves it.

What is Pasta au Gratin?

If you know of potatoes au gratin, Pasta au Gratin is not that far off. Au gratin here simply means sprinkling on breadcrumbs and grated cheese, and broiling it in the oven until the dish is creamy, crispy, and cheesy all at once. You really want to let the cheese brown on top while baking in the oven. It’s what adds that interesting textural component and gives you an irresistible cheese pull.

A hollow pasta like penne or rigatoni works best for this traditional dish. Why? They allow the flavors of béchamel sauce and Italian cheeses to penetrate deeply into the pasta.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A baking dish with crusty bread sitting around it on a grey table holds a Pasta au Gratin with a spoon scooping out the bottom right corner.

Vegetarian Pasta au Gratin


  • Author: Sara Ghedina
  • Yield: 6 Servings 1x

Description

We promise you the more cheese the better for this recipe.


Ingredients

Scale

For the pasta: 

  • 1 lb dried pasta such as penne or rigatoni
  • 1/2 lb fresh mozzarella (approx.), cut in cubes
  • 1/2 lb smoked scamorza (approx.), cut in cubes
  • 1 lb champignon or button mushrooms
  • 23 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 2 tbsp minced fresh parsley
  • 23 tbsp butter
  • 34 tbsp grated Parmesan cheese
  • Salt and pepper to taste

For the béchamel sauce:

  • 3 and 1/3 cup whole milk
  • 6 tbsp butter
  • 2/3 cup all-purpose flour
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Instructions

  1. First, make the béchamel sauce. Melt the butter in a large saucepan over low heat.
  2. Sift the flour and add it to the butter, mixing it with a wooden spoon until you get a thick and smooth paste (roux). Let the mixture cook for 1 minute, stirring frequently to prevent it from sticking to the pan and burning.
  3. Meanwhile, heat the milk in a different pot without bringing it to boil. It should be lukewarm.
  4. Take the roux off the heat and add the milk, whisking vigorously to break any lumps.
  5. Place the béchamel back on the stove. Season with nutmeg, salt, and pepper and cook it for about 6 or 7 minutes, stirring frequently, until you get the right consistency. Set aside.
  6. Clean the mushrooms and slice the ends off the stems.
  7. Slice the cleaned mushrooms.
  8. Heat the olive oil in a pan, add the garlic cloves, and lightly crush them with a spoon to release their flavor. Cook for 2 minutes.
  9. Add the sliced mushrooms, season with salt and pepper, and sauté until tender and the liquid they release cooks away. About 10 minutes.
  10. Remove the garlic cloves and add minced parsley, stir to combine. Remove from the heat.
  11. Meanwhile, cook pasta in salted boiling water, but keep it very al dente, about 3 or 4 minutes less than the recommended cooking time. Drain and mix it with the sautéed mushrooms and half of the béchamel sauce.
  12. Grease an oven-safe baking dish with 1 tbsp butter, cover the bottom with a thin layer of béchamel sauce, add half of the cooked pasta, distribute half of the cheeses on top and cover with another thin layer of béchamel sauce. Repeat.
  13. Scatter 2 tbsp butter on top and generously sprinkle with Parmesan cheese.
  14. Bake in the oven at 375° for 30 minutes, until the surface turns golden brown. Let rest for few minutes before serving.

Recipe, Story, Styling, and Photography by Sara Ghedina

Subscribe to TABLE Magazine’s print edition.