Featured Ingredient of the Month: Squash Blossoms

Squash Blossoms Only in season for a few summer months, the squash blossom is an ingredient you won’t want to miss! These colorful, edible flowers are produced on fruiting vines like pumpkin, zucchini, and other squashes. You won’t find them at supermarkets - only at the occasional farmer’s market, as these blossoms perish quickly. The best way to get them is straight from the garden!

 

Squash blossom’s mild floral flavor compliments a variety of recipes. Though you’re more likely to find them in ethnic cuisine, adventurous chefs love to make use of the blossom’s unique appearance and bright orange color. The dainty flower’s delicate texture and flavor are something you just have to experience!

 

If you want to try this rare summer ingredient, you don’t have to grow it yourself. We have our very own squash blossom garden here at Katie’s! Come try our squash blossom pizza or nibble on some delish ricotta stuffed fried squash blossoms as an appetizer. Stop on by or make a reservation by calling us at 314.942.6555!

Ingredient of the Month: Morels

The hunt is on for morels! The mushroom with a honeycomb-like cap is prized by chefs worldwide. They are delicious and practically a delicacy. While the mushroom itself is quite elusive and mysterious, its name is not. It derives from the Latin word maurus, meaning “brown.”

For a limited time, we will be featuring morel specials. Try our morel pizza with fennel sausage and taleggio cheese for a classic with a twist. Or if you are looking for a more unique flavor, taste our morel pasta with beet tagliatelle and asparagus. Come in and enjoy these dishes while they last!

Ingredient of the Month: Prosciutto

ProsciuttoProsciutto is one of my favorite ingredients. It adds buttery, melt-in-your-mouth texture and a salty yet slightly sweet flavor without overpowering.

Literally, prosciutto is cured ham. The word “prosciutto” is Latin and means “to suck out the moisture.” The Italians have been making it since second century B.C. When making prosciutto, patience is a virtue - seriously. Curing prosciutto can take anywhere from several months to several years!

We offer several items that feature prosciutto. In our burrata mozzarella appetizer, it’s paired with savory and sweet fig mostarda. We also use it on our pear pizza. The salty and smooth prosciutto plays off the mellow sweetness of the pear, creamy fontina cheese, and the crisp, chewy pizza crust.

New to prosciutto? Try wrapping it around sliced cantaloupe or honeydew melon for a refreshing and savory appetizer. Of course, you can always visit us any day of the week to try it, too!

Nadia’s Cherry Pie Helps Give Hope to Cancer Patients

Nadia's Cherry PieIf you’ve ever browsed our dessert menu, you may have noticed one titled Nadia’s Cherry Pie. This dessert is very near and dear to my heart. The pie is named in honor of Ted’s mom, Nadia Collier.

 

Nadia lived a very colorful life. She was born in Ukraine, and at a young age she escaped with her family as refugees on a cargo ship that, unknown to them, was headed to Australia. She was working as a model when she met Ted’s father, who was vacationing in Australia. They fell in love, married, and she moved to his farm in Greenville, Illinois. I am told that Nadia was an amazing, well-read woman who loved classical music.

 

Sadly, she was diagnosed with melanoma and succumbed to cancer after a yearlong battle in 2004. To celebrate her life and acknowledge those who are fighting the same battle Nadia did, we donated 50 percent of every sale of Nadia’s Cherry Pie to the Siteman Cancer Center, a nationally recognized leader in cancer treatment, research, and prevention.

 

While we’re known for our pizza pies, we hope you’ll try a slice of Nadia’s Cherry Pie the next time you dine with us.

Patio Alert!

Patio Alert!This is the year of the patio at the new Katie's Pizza & Pasta Osteria. We have big plans!

Let’s start with the huge vegetable garden we will begin planting next week with the help of my brother Johnny Lee the horticulturist, Ted building boxes for the beds. Think squash blossoms, heirloom tomatoes, watermelon, Swiss chard, leeks, eggplant, watermelon, radish, kholarabi, and herbs. The garden will not only be a beautiful setting for patio dining, but it will also be used in our kitchen for specials like our watermelon salad.

Our picnic tables will be set up harvest-style with big pots of herbs separating the tables. Ted is building an outdoor bar for busy nights. Because we have big plans for the design of the patio, we plan on celebrating it with our new weekly event, "Parties On The Patio," every Wednesday from 5-9 p.m. Think parties on the park but cooler with delicious food, live bands, an outdoor bar with drink specials like our famous watermelon cocktail, friendly, happy, attentive staff, and better parking! No reservations needed!

We can’t wait to see you there!

 
     

twitter

twitter

youtube vimeo

google

google