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Category: Appetizers & Snacks

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce

2 C. self-rising flour
1¾ C. cornmeal
2 tsp. baking powder
2 tsp. salt
4 eggs
1 C. milk
6 oz. cheddar cheese, diced
1 C. roasted corn kernels (I just grilled mine)
½ C. red bell pepper, diced
½ C. sweet onion, diced
2 jalapeno peppers, seeded and diced (more or less to taste)
4 tsp. cilantro, chopped (more or less to taste)
2 avocados, diced

2 avocados, mashed
½ C. sour cream
¼ C. milk
1 tsp. cilantro, chopped
salt and pepper to taste

Pour 2″ of vegetable oil into a deep fryer or a heavy skillet and heat to 350º. In a large bowl combine flour, cornmeal, baking powder and salt. Stir to combine. Add eggs, milk, cheese, corn, onion, peppers and cilantro. Stir to incorporate. Gently fold in avocados. Scoop batter into heaping tsp. and gently drop into oil. They are done cooking when golden brown. Drain on paper towels and keep warm in a 200º oven. Prepare dipping sauce by mixing all ingredients in a bowl. If you want a smooth consistency, give it a whirl for two minutes in a blender or food processor.

Cook’s Illustrated Gravlax

Cook’s Illustrated Gravlax

Don’t buy a larger side of salmon; it won’t fit well in the bag. Serve sliced gravlax with lightly toasted rye bread.

3 red onions, peeled and quartered
1 C. kosher salt
3/4 C. sugar
2 C. coarsely chopped fresh dill (both stems and leaves) plus 1 C. minced fresh dill
1 tsp. pepper
1 (3- to 4-pound) whole side of salmon, skinned, excess fat and brown flesh removed, and pinbones removed
1 recipe Onion Relish and/or Cilantro Cream

Process onions in food processor until liquefied, about 4 minutes. Strain mixture through fine-mesh strainer to extract 2 C. liquid, then stir in salt and sugar until dissolved. Stir in coarsely chopped dill and pepper. Place salmon diagonally in 2-gallon zipper-lock bag and add onion mixture. Seal bag, removing any excess air, and lay fish skin side up on rimmed baking sheet. Place second baking sheet on top and set about 7 pounds of weight (such as heavy cans or bricks) on top. Refrigerate weighted fish until very firm, 12 to 18 hours. Remove salmon from bag and pat dry with paper towels, removing any dill stems. Before serving, sprinkle minced dill over top and sides of salmon and slice very thin on bias. Serve with Onion Relish and/or Cilantro Cream. (Salmon can be wrapped in parchment paper, then plastic wrap, and refrigerated for up to 1 week.)


Onion Relish

The onions are cooked slowly to bring out their sweetness while the sugar and vinegar temper the heat of the chiles, but this relish is still potent, so use sparingly.

2 tsp. olive oil
2 white onions (about 1 pound), peeled and chopped
fine
2 serrano or jalapeno chiles, seeded and minced
1 red bell pepper, stemmed, seeded, and chopped fine
1/4 C. sugar
¼ C. white wine vinegar

Heat oil in large sauté pan. Add onions; cook over medium heat until soft but not colored, 7 to 9 minutes. Stir in chiles and bell pepper; continue to cook until all vegetables have softened, about 5 minutes longer. Stir in sugar and vinegar and cook until pan is almost dry, about 5 minutes. Transfer mixture to airtight container and refrigerate until flavors meld, at least 1 hour. Bring to room temperature before serving. (Relish can be refrigerated for up to 1 week.)
Cilantro Cream

1 C. Crème Fraiche or Sour Cream
4 tsp. minced Fresh Cilantro

Combine all ingredients in a small bowl and refrigerate until ready to serve. (Up to 1 day)

Corn Pancakes with Almond Red Pepper Romesco

Corn Pancakes with Almond Red Pepper Romesco

¼ C. whole raw almonds with skins (or blanched or sliced almonds)
1-2 large garlic cloves, sliced
2 large red peppers
¼ tsp. cayenne
½ tsp. salt
1 tsp. balsamic vinegar
1 tsp. extra virgin olive oil

Preheat oven 350 degrees F. Place almonds in medium bowl and cover with boiling water. Let sit for 5 minutes, drain and slip off skins. Skip this step if using blanched or sliced almonds. Place almonds on baking sheet and roast in oven for 7-8 minutes until golden. Set aside. Turn oven up to 400F. Cover baking sheet with aluminum foil. Cut red peppers into quarters, remove seeds and place on baking sheet. Roast in oven for 40 minutes, turning them over half way through, until some edges are black. Remove red peppers from oven and fold aluminum foil up and around them. Twist foil together and steam peppers for about 10 minutes. Open foil and remove skins from peppers. Place garlic slices and almonds in small food processor and whiz until finely minced. Add peppers and process until smooth. Add cayenne, salt and vinegar and whiz until well mixed. Add oil and process until quite smooth. Spoon Romesco into serving bowl.

¼ C. cornmeal
¼ C. all purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 large egg
¾ C. plain yogurt (I used Greek)
1 tsp. canola oil
1 ¼ C. corn kernels (I used canned), drained
½ C. fresh basil, chopped
¼ C. canola oil, for frying

In a large bowl, whisk together the cornmeal, flour, baking powder, soda and salt. In a medium bowl, whisk the egg until frothy. Add the yogurt and oil, and whisk to combine. Add yogurt mixture to flour mixture and stir with a fork to combine. Stir in the corn kernels and basil. Drizzle canola oil to cover bottom of large skillet. Heat over medium-high until oil is hot and shimmering. Use a ¼-C. measure to scoop batter into pan, patting batter to flatten to about 3/4-inch thick, leaving ½ inch between pancakes. Reduce heat to medium-low and cook until pancakes are deep golden brown and edges are dry. Turn with a metal spatula and cook second side. Transfer to oven-safe plate lined with paper towels and keep warm in a 200F oven. Sprinkle with a very light dusting of kosher salt and serve with Romesco sauce. Garnish with chopped basil, if desired.

Baked Fontina

Baked Fontina

Baked fontina1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
6 cloves garlic, thinly sliced
1 T. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
3 T. extra virgin olive oil
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper

Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler. Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese. Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot! Serve immediately.

TV Snack Mix

TV Snack Mix

TV Snack Mix

 

1 ½ C. Kix Cereal

1 C. Wheat Chex

1 C. Oyster Crackers

½ C. Roasted Whole Peanuts or coarsely chopped Peanuts

1/3 C. unsalted Butter

3 T. Worcestershire sauce

l tsp. ground coriander

l tsp. powdered mustard

l tsp. sweet Hungarian paprika

l tsp. kosher salt or flaky or coarse sea salt

 

Preheat the oven to 3OO°F. Combine the Kix, Wheat Chex, oyster crackers, and peanuts in a large bowl. Melt the butter in a small saucepan, then stir in the Worcestershire sauce, ground coriander, powdered mustard, paprika, and salt. Drizzle the seasoned butter over the cereal mixture and toss well to evenly mix.   Scatter the mixture in a rimmed baking sheet. Bake until aromatic and toasty, 30 to 40 minutes, stirring occasionally. Set aside to 200I, then transfer to a serving bowl, or store in an airtight container for up to 3 days.

Peachy Parrot

Peachy Parrot

2 Peaches
1 Square Marshmallow
2 Chocolate Chips
1 Pretzel Stick

You cut the peaches in half. Place one half on a plate for the body. Place the other half on the plate for the head. Take another peach half and slice it. Place the slices on the sides for the wings. Take the other half and cut that half in another half. Cut thin slices to make the feathers on the bottom. Take the other half and cut out a beak, top feathers, and feet. Cut the eyes out of the square marshmallow with kitchen scissors. Place on 2 chocolate chips for the pupils. We place the parrot on a pretzel stick.

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies1 C. (4 ounces) raw, shelled pistachios
6 T. salted butter, at room temperature
¾ C. (3 ¾ ounces) crumbled feta cheese
2 T. granulated sugar
1 T. very finely minced orange zest
1 tsp. orange flower water (optional)
¾ C. all-purpose flour
½ C. semolina flour
1 ½ T. whole milk
Kosher or coarse sea salt for sprinkling

Preheat the oven to 325° F. Roast the pistachios on a baking sheet about five minutes. Let cool, and coarsely chop. Combine the butter, feta cheese, sugar, orange zest and orange flower water in the bowl of an electric mixer and beat, on medium speed, until light and fluffy. Whisk together both flours in another bowl. With the mixer on low speed, gradually add the flours to the butter and cheese mixture until combined, scraping down the sides of the bowl as necessary. Add the milk, and mix briefly. Add the chopped pistachios, and mix briefly until evenly distributed throughout the dough. Divide the dough in half and roll each portion into a log about 6 inches long and 1-½ inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate the dough logs until firm, about two hours, or freeze for 30 minutes. (The dough can be frozen for up to one month; refrigerate overnight before slicing and baking.) When you are ready to bake the cookies, preheat the oven to 325° F and line two baking sheets with parchment paper or silpat mats. Slice each dough log into about ¼-inch-thick rounds and place the rounds on the baking sheets, about one inch apart. Sprinkle lightly with the salt and bake for 12-14 minutes, until the cookies are lightly golden on the bottom and still pale on top. Remove from oven and let cool slightly. Serve warm or at room temperature. Cookies can be stored in an airtight container for up to five days.

Cheese-Topped Mushroom Caps with Spinach

Cheese-Topped Mushroom Caps with Spinach

8 very large mushrooms
1 small onion, minced
1/4 C. grated carrots
1 tsp. olive oil
1 C. packed spinach leaves, finely chopped
2 T. toasted sunflower seeds
1 T. minced fresh parsley
1/4 C. shredded reduced-fat Swiss cheese

Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them. In a large no-stick frying pan over medium heat, sauté the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley. Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese. Arrange in a pie plate or shallow baking dish. Bake at 350° for 15 minutes. Serve hot.

Yield: 8 servings
Calories: 43
Fat: 2.4g
Fiber: 1g

Bronzed Chicken Wings with Ginger

Bronzed Chicken Wings with Ginger

Bronzed Chicken Wings with Ginger

 

2 pounds Chicken wings

1/4 C. Dark corn syrup

1/4 C. Soy sauce

1 T. Corn oil

2 tsp. Minced fresh ginger

2 T. Dry sherry

1/4 pound Very small mushrooms

1/2 Sliced bamboo shoots

2 Green onions — cut in 2″

1/2 C. Chicken broth

1 T. Cornstarch

2 T. Water

 

Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.  Spoon over chicken wings.

Ahi Poke with Crispy Wontons

Ahi Poke with Crispy Wontons

Ahi Poke with Crispy Wontons1 lb. sashimi grade ahi, cut into 1/2 inch cubes
3/4 C. chopped scallions (or more!)
2 tsp. grated ginger (or more!)
1-2 cloves grated garlic
3 T. soy sauce
2 tsp. sriracha
1 T. toasted sesame oil
1-2 T. toasted sesame seeds

Combine all ingredients, except tuna in a bowl. Allow to sit at least 30 minutes. Toss with tuna a few minutes before serving. Serve with wonton wrappers fried in 350 degree canola oil.

Clam Dip with Bacon & Scallions

Clam Dip with Bacon & Scallions

Clam Dip with Bacon & Scallions

 

4 slices Bacon, cut into ¼” pieces

¾ C. Sour Cream

¾ C. Mayo

1 tsp. Lemon Juice

1 tsp. Worcestershire

1 6.5oz. cans minced Clams, drained

2 Scallions, sliced thin

Salt & Pepper

Cayenne Pepper

 

Cook bacon in 8 inch skillet over medium heat until crisp, 5-7 minutes. Transfer to paper towel lined plate. Whisk together sour cream, mayo, lemon juice, and Worcestershire in medium bowl. Stir in clams, scallions and bacon. Season with salt, pepper and cayenne to taste. Transfer dip to serving bowl, cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 2 days.

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

WIW: “Everything” Savory Potato Waffles with Smoked Salmon

1 T. sesame seeds, toasted

2 tsp. poppy seeds

1 tsp. dried minced garlic

1 tsp. dried minced onion

1/2 tsp. kosher salt

 

2 medium russet potatoes, peeled

3/4 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. kosher salt

2 large eggs

1/2 C. whole milk

3 T. unsalted butter, melted

2 scallions, chopped

 

8 oz. smoked salmon

1/2 C. creme fraiche

1 T. capers

1/4 C. small dill sprigs

 

For the “everything” seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside. For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 T. of the “everything” seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine. Preheat a waffle iron. Using 1/3 C. batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer’s directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they’re a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven. To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and “everything” seasoning, and garnish with a dill sprig.

Cherries as Olives

Cherries as Olives

Cherries as Olives1 lb. (4 C.) fresh cherries
1 orange
1 lemon
5 garlic cloves
4 fresh rosemary sprigs
6 fresh thyme sprigs
2 fresh bay leaves
1/2 C. extra-virgin olive oil
1/4 C. Spanish aged sherry vinegar
1/4 tsp. coarse sea salt
1 C. Marcona almonds, optional

Stem and pit the cherries and put them in a medium bowl. Using a vegetable peeler, remove half the zest from the orange and lemon. Peel the garlic cloves and smash with the flat side of a kitchen knife. Add the zest, garlic, rosemary, thyme, and bay leaves to the cherries in the bowl. In a small bowl, whisk together olive oil, sherry vinegar and salt, and pour over cherries. Gently toss to coat, cover with plastic wrap, refrigerate, and marinate overnight. Allow cherries to come to room temperature before serving. Fold in almonds, if using, just prior to serving. This recipe works fabulous with fresh blueberries! Serve with toasted baguette slices, and brie or goat cheese.

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil (sprouting)

4 buffalo mozzarella balls

200g of fresh peas

200g of broad bean pods

1 handful of fresh mint, leaves removed from stalks, torn into small pieces

100g of pea shoots

olive oil

2 lemons, 1 cut into wedges

salt

pepper

 

Drain the mozzarella balls from their liquid and place on a tray. Cover in cling film and allow to come up to room temperature – this allows the cheese to soften and brings out the delicate flavor of the mozzarella Drop the broad beans into a pan of boiling water. After a minute, add the peas and allow to cook for another minute. Strain the beans and peas and immediately refresh in iced water for 5 minutes. Pop all of the broad beans out of their skins using the tip of a small knife and remove the little white germ, which can have a bitter flavor. Mix the broad beans and peas together with the mint and pea shoots. Add the juice of one lemon to taste and add a few drops of olive oil. Season with salt and pepper to taste. To plate, tear each mozzarella ball in half and season lightly. Divide piles of the broad beans, peas and pea shoots between four plates and top with the mozzarella. Finish with another spoonful of the peas and beans, some olive oil and a little more lemon juice. Garnish with the lemon wedges and serve.

Gourmet Chips with Smoked Salmon

Gourmet Chips with Smoked Salmon

Gourmet Chips with Smoked Salmon10 Fingerling Potatoes, cut into 1/8” rounds
1 T. EVOO
Salt & Pepper
2 T. Chives, chopped
1 T. Horseradish
½ C. Sour Cream
1 T. Lemon Juice
2 slices Smoked Salmon, cut into 1” pieces

Preheat oven to 350. Toss potatoes in evoo and season generously with salt and pepper. Roast 20-30 minutes, flipping once, until very crispy; remove from oven and allow to cool. Combine chives, horseradish, sour cream and lemon juice. Spoon a small amount on each potato chip and top with a small piece of smoked salmon.

Peachy Piggy

Peachy Piggy

1 Peach
Raisins

Start out by washing your peach & then cutting it in half using a knife. Cut a little bit more from one half. This will be the head & you will use the cut off slice to make the ears, nose, & feet. Cut raisins in half to make the nostrils, mouth, eyes, & tail. Place raisins on the bottom of your plate to look like mud.

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

2 C./255 g unbleached all-purpose flour
1 C./115 g grated Parmesan cheese (firmly packed)
1/2 C./120 ml lemon-infused olive oil, or extra-virgin olive oil
1 tsp. finely grated organic lemon zest
1 garlic clove, finely chopped
1 tsp. fine sea salt
1 tsp. chopped anchovies (about 6 small fillets) or 1 tsp. anchovy paste (optional)
1/4 C./60 ml water
1/2 tsp. freshly ground black pepper

In a food processor or large bowl, pulse or mix the flour, cheese, olive oil, lemon zest, garlic, and salt until well combined and crumbly. Add the anchovies (if using) and water. Pulse or stir until the mixture becomes crumbly and begins to stick together, 15 pulses (do not overmix), stopping once to scrape the sides of the bowl.

Turn half of the dough out onto a 16-in-/40.5-cm-long piece of plastic wrap and squeeze and gently knead the dough to form it into an 8- to 9-in-/20- to 23-cm-long log that is about 1 1/4in/3.5 cm in diameter. Roll up the log in the plastic wrap and roll on the work surface under your palms to make a uniform cylinder. Repeat with the other half of the dough and another piece of plastic wrap. Chill the logs in the refrigerator until firm, at least 2 hours and up to 3 days.

Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet with a silicone baking mat or parchment paper. Unwrap the logs and use a sharp, thin-bladed knife to cut the logs crosswise into 1/8-in-/3-mmthick slices using a gentle sawing motion. If any crumbly bits break off while slicing, press them into the cracker and shape with your fingers into a round. Arrange the slices 1 in/2.5 cm apart on the baking sheets and sprinkle them with the pepper. If any of the crackers were sliced too thickly, use your fingers to press them out until they are of the same thickness as the others.

Bake until the crackers are golden brown around the edges, 15 to 20 minutes. Rotate the pans once from top to bottom and from back to front while baking. Transfer the crackers to a cooling rack. Once cool, store the crackers in an airtight container at room temperature for up to 4 days.
Warm Olive Tapenade with Preserved Lemon

1 C./160 g pitted Castelvetrano green olives
1/2 C./80 g pitted kalamata black olives
2 tsp. extra-virgin olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tsp. chopped fresh thyme
1 tsp. finely chopped preserved lemon

In a food processor, pulse all the olives until they form a chunky paste the consistency of granola, or mound them on a cutting board and chop with a sharp chef’s knife.

In a small sauté pan, heat the olive oil over medium heat. Add the shallot, garlic, and thyme and sauté until the shallot is tender and the garlic is fragrant but not browned, 1 minute. Add the chopped olives and preserved lemon and cook, stirring frequently, until the olives are hot to the touch, 3 minutes. Transfer the tapenade to a serving bowl and serve immediately. (Once cool, the tapenade can be stored in the refrigerator in an airtight container for up to 2 weeks. Rewarm in a small saucepan or in the microwave before serving.)

California Quesadillas with Honey-Balsamic Dipping Sauce

California Quesadillas with Honey-Balsamic Dipping Sauce

California Quesadillas with Honey-Balsamic Dipping Sauce

4 burrito-sized flour tortillas

1 cup shredded mozzarella cheese

1 large chicken breast

Extra virgin olive oil, Italian seasoning, salt, pepper

1/2 cup chopped artichoke hearts

1/4 cup julienned sun dried tomatoes packed in olive oil, drained

1/2 avocado, sliced

For the honey-balsamic dipping sauce:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 Tablespoon honey

1 clove garlic, microplaned or finely minced

salt & pepper

 

For the Honey-Balsamic Dipping Sauce: Add ingredients to a jar with a tight fitting lid, or bowl then shake or whisk until combined. Set aside.  Brush chicken breast on both sides with extra virgin olive oil then season with salt, pepper, and Italian seasoning. Cook for 4-5 minutes a side in a small skillet over medium-high heat until no longer pink in the center. Let rest for 5 minutes, then chop into bite-sized pieces.  Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.

Savory Arugula and Pine Nut Loaf Cake

Savory Arugula and Pine Nut Loaf Cake

Savory Arugula and Pine Nut Loaf Cake

1 and 1/3 C. flour

3 ounces of plain yoghurt

4 C. of arugula, measured by packing it down into a liquid measuring C.

3/4 C. of Parmesan, grated, and several more T. for sprinkling on top of the cake

3 large eggs

1/4 C. of pine nuts, plus a few T. for decorating the loaf

2 cloves of garlic, smashed

3 ounces of olive oil

1 tsp. of baking powder

1/2 tsp. of sugar

freshly ground salt and pepper

Four C. of arugula is a sizeable amount.  If you have a scale, you can measure 150 grams, and that will be about the equivalent of the four C..  Otherwise, press the arugula down into a liquid measuring C..  Then smash the two cloves of garlic.  Wash the arugula and dry it in a dish towel.  You don’t need to be careful about bruising the leaves, since, after cooking them a little,  they go into the food processor. Measure the 3 ounces of olive oil into a measuring C..  Put 2 T. of it in a pan big enough to hold the lettuce and heat it.  Add the smashed garlic cloves and the arugula leaves and cook, stirring for a couple of minutes.  Grind some salt and fresh pepper over the wilted arugula: Put the arugula and garlic in a food processor and grind them roughly by using the pulse button.  Put this aside to cool while you make the cake batter. Preheat the oven to 350 F.  Butter the loaf pan and line the bottom with parchment paper.   In one bowl, mix together the flour and the baking powder.  In another bowl, mix the eggs with the yoghurt, the rest of the olive oil, the sugar and a pinch of salt.  Gradually add the flour to the egg mixture: 9.  Stir in the arugula and garlic, and any liquid they have formed from being ground.  Add 3/4 C. of Parmesan, and 1/4 C. of pine nuts. Put the batter in the pan.  Spear the top with little pine nuts and sprinkle it with Parmesan. Bake the cake for 50 minutes.  The top of the cake will not be smooth.  The loaf is spongy, not dry, and deflates a little as it cools.  Cool the cake and slice it

WIW: Potaffle (Potato Pancakes, Waffled)

WIW: Potaffle (Potato Pancakes, Waffled)

WIW: Potaffle (Potato Pancakes, Waffled)

 

4 C. cold mash potato

3 T. chopped green onions

3 T. diced red peppers

1/3 C. cheddar cheese

1/4 C. finely grated parmesan cheese

4 T. canola oil

1 egg, lightly beaten

 

Heat waffle iron and cover with oil. Place four T. of flour onto a pie pan or a shallow plate. Mix all the ingredients in a bowl. Use an ice cream scooper to dump potato pancake onto plate with flour. Flatten scoop into a round disc. Place potato pancake into a waffle iron and cook until golden brown.

 

Lemon Marinated Mushrooms

Lemon Marinated Mushrooms

60 small fresh mushrooms (about 1 lb.)
½ C. fresh lemon juice
¼ C. water
2 T. minced fresh parsley
2 T. Worcestershire sauce
1 tsp. dried oregano
1 tsp. olive oil
¼ tsp. garlic powder
1/8 tsp. ground red pepper

Clean mushrooms with damp paper towels. Place in a 13x9x2 inch-baking dish. Combine lemon juice and remaining ingredients in a small bowl; stir well. Pour over mushrooms, stirring to coat. Cover and marinate in refrigerator at least 8 hours, stirring occasionally. Drain well before serving.

Spicy Chili Cheese Popcorn

Spicy Chili Cheese Popcorn

1 C. popcorn kernels
6 tsp. vegetable oil with a high smoke point (light olive oil is perfect)

3 tsp. Cheddar Cheese Powder
2 tsp. ground ancho chile
1 tsp. smoked sweet Spanish paprika
1/2 tsp. garlic powder
1/2 tsp. coarse ground black pepper
1/2 tsp. salt, finely ground
1/4 tsp. cayenne

1/2 tsp. Mediterranean thyme

Popping the corn: In a heavy bottomed pot (8 quart or more), combine the popcorn kernels and the vegetable oil. Spread the kernels into a single layer and apply over medium heat. Popping will take 5-10 minutes depending on the pot. Remove the heat as soon as the popping kernels slow (about 2-3 seconds between pops). If you are using a cast iron pot, be careful to not overheat as this will scorch the popped corn. Combined seasoning: Combine the cheddar cheese seasoning, ancho chili powder, smoked Spanish paprika, granulated garlic, black pepper, salt, and cayenne pepper in a small mixing bowl and mix thoroughly. As soon as the corn is finished popping, sprinkle the combined seasoning onto the popcorn a little at a time, tossing after each application to ensure a good distribution of the seasoning. Separate seasoning: Drizzle the extra virgin olive oil over the popcorn about 1 tsp. at a time and then toss after each application to ensure an even coating of the spices and olive oil. Finally, sprinkle the thyme leaves onto the popcorn and toss once more.

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper:

 

2 T. olive oil

1 medium onion, minced

1/2 medium red bell pepper, minced

2 cloves garlic, minced

1 large egg, beaten

1 (6 oz) can tuna, drained

1/4 C. breadcrumbs

1/2 tsp. salt

1/8 tsp. pepper

Canola oil, for shallow frying

 

Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally.  Add garlic and cook 2 minutes, stirring frequently; cool.  Mix together the onion mixture, egg, tuna, breadcrumbs, salt, and pepper. Form the mixture into 4 patties.  Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat.  Add the patties and fry until golden brown on both sides, about 2 minutes per side.  Transfer to a paper towel-lined plate to drain any excess oil. Serve with Quick Remoulade Sauce

 

Quick Remoulade Sauce

 

2 T. mayo

2 T. plain Greek yogurt

1 T. minced fresh parsley

2 tsp. ketchup

1 tsp. whole-grain mustard

1 tsp. hot sauce (more or less to taste)

1 tsp. lemon juice

1/4 tsp. paprika

Pinch salt and pepper

 

Stir together all ingredients; store refrigerated until serving.

WIW: Zucchini Parmesan Waffle Fritters

WIW: Zucchini Parmesan Waffle Fritters

WIW: Zucchini Parmesan Waffle Fritters

2 C. shredded zucchini (roughly 2 medium zucchini)

1 large egg

¼ C. milk

½ C. grated Parmesan

½ C. all-purpose flour

Neutral oil or nonstick cooking spray

Salt

Black pepper

Place the shredded zucchini in a colander and sprinkle with about ¼ tsp. salt. Let the salted zucchini sit for about 30 minutes. Then rinse well with cold water and press out as much of the water as possible. Blot dry with a lint-free towel or paper towels. Preheat the waffle iron to medium and the oven to its lowest setting. In a large bowl, whisk together the egg, milk, and ¼ C. of the grated Parmesan. In a small bowl, combine the flour with about ¼ tsp. salt and ¼ tsp. freshly ground black pepper. Mix the contents of the small bowl into the large bowl and then add the zucchini and toss until everything is well-combined. Coat the waffle iron with nonstick spray or brush it with a neutral oil. Place rounded T. of the batter on the waffle iron, leaving room for the fritters to spread slightly. Close the lid and cook until lightly browned, about 3-5 minutes. (You may need to turn your waffle iron up or down slightly, depending on how powerful it is.) Transfer finished fritters to the oven to keep warm while you cook the remaining fritters. Serve topped with the remaining ¼ C. Parmesan.

Dehydrator: Watermelon Candy

Dehydrator: Watermelon Candy

Watermelon becomes as sweet as candy when dehydrated and the sugars intensified. Watermelon being mostly water, it will shrink up mightily.

Watermelon

Cut watermelon and remove flesh from rind. Cut flesh into ¼” thickness and remove as many seeds as you can. Place on lined dehydrator trays and dehydrate at 135 for 18-24 hours, or until it is as dry as you like it. Dry less for a chewy snack, more for a crisp version. Store in airtight container.

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

EPSON MFP image

2 3/4 cups bread flour, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100°to 110°), divided
2 tablespoons extra virgin olive oil, divided
1 to 2 teaspoons chopped fresh rosemary
11/2 teaspoons salt, divided
Cooking spray
2 1/4 cups vertically sliced red onion
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/8 teaspoon freshly ground black pepper
1/4 cup coarsely chopped walnuts
20 Oven-Dried Fig halves**
1/2 cup (2 ounces) crumbled blue cheese

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1/2 cup warm water; let stand 30 minutes. Add 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, rosemary, and 1 1/4 teaspoons salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) While dough rises, heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 15 minutes or until deep golden brown, stirring mixture occasionally. Add remaining 1/4 teaspoon of salt, orange rind, and pepper. Cool mixture slightly. Preheat oven to 425°. Punch dough down; form into a ball. Place dough on a baking sheet coated with cooking spray; let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle (about 1/4 inch thick). Arrange onion mixture, walnuts, and Oven-Dried Fig halves evenly over dough, leaving a 1/2 inch border on all sides. Sprinkle with cheese, and gently press toppings into dough to adhere. Bake at 425 degrees for 20 minutes or until flatbread is golden brown and cheese melts.

** To make Oven-Dried Figs, arrange figs in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 250 deg for 1-1/2 to 2 hours or until almost dry but still soft.

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody MaryDilled Deviled Eggs

8 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon chopped fresh dill
1/2 teaspoon coarse salt

Salt-and-Spice Bloody Mary

2 1/2 cups tomato juice
1 ounce cornichon brine
4 finely minced pepperoncini
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Ice
6 ounces vodka, divided
Cornichon, pepperoncini, lemon wedge, and celery stalk for garnish

Deviled eggs: Peel eggs and halve lengthwise. Remove yolks, leaving whites intact, and add to a small bowl. Mix in mayonnaise, mustard, lemon zest, dill, and salt. Mash with a fork until smooth. Pipe or spoon yolk mixture into whites. Sprinkle with additional dill just before serving.

Bloody Mary: Fill a pitcher with tomato juice. Stir in cornichon brine, minced pepperoncini, horseradish, hot sauce, Worcestershire sauce, and pepper. Fill 4 glasses with ice, add 1 1/2 ounces vodka to each, and top with tomato juice mixture. Garnish with cornichon, pepperoncini, lemon wedge, and celery stalk.

Mini Toad in the Hole

Mini Toad in the Hole

Mini Toad in the Hole

 

12 uncooked cocktail sausages

3/4cup plus 1 T. all-purpose flour

2 eggs

3/4 cup whole milk

sunflower oil, for greasing

 

Whisk the flour, eggs and milk together in a large bowl with an electric hand-held whisk until smooth. Transfer the batter to a jug. Let rest at least 30 minutes. Preheat the oven to 400°F (200°C) and brush a 12-hole muffin pan with oil. Put the sausages on a baking sheet and roast them in the oven for 10-15 minutes until nearly cooked and very lightly golden. Put the greased pan in the oven for 10 minutes to get very hot, then remove it and immediately pour the batter mixture into the holes, until they are each half-filled with batter. Put a cocktail sausage in the middle of each hole filled with batter, put back in the oven and cook for 15 minutes until well risen and golden brown.

Cattail Griddlecakes

Cattail Griddlecakes

Cattail Griddlecakes

 

Top these versatile and blini-like griddlecakes with a fresh green salsa and a bite of chile. They also lend themselves well to Southeast Asian-style dipping sauces (fish sauce, lime, sugar, chile), and play well with smoked salmon or salmon roe with herb cheese, or with dollops of fragrant curry and yogurt. The recipe doubles very well.

 

1 cup immature male cattail flowers (green), stripped from the stalk

1 cup blanched fresh corn kernels

¼ cup flour

1 tsp. baking powder

1/8 tsp. salt

¼ tsp. chile flakes

¼ cup plain yogurt

1 large egg, beaten

2 T. butter

 

Place the cattails, corn flour, baking powder, salt and chile in a bowl. Make a well in the center and add the yogurt and beaten egg. Stir well. If the mixture seems too dry, add a little more yogurt. Heat a skillet over medium-high heat and melt some of the butter to coat the bottom. Scoop a spoonful of the thick batter into the pan. Repeat, making sure not to crowd the pan. When some bubbles in the surface of the griddlecakes pop, flip them over and cook the other side until golden, about 4 minutes. Keep warm in a folded napkin. Serve warm. (They freeze well, just reheat in a hot oven or in a toast oven.)

Foraged Flower Fritters

Foraged Flower Fritters

Foraged Flower Fritters

 

1 1/2 cup dandelion flowers (or other foraged flowers, such as honey locust or elderflowers)

1/2 cup flour

1/4 tsp. baking powder

1/2 tsp. sea salt

1/2 cup milk

1 T. melted butter

1 egg

lard tallow, or other fat for frying

 

Heat the lard in a heavy frying pan on medium heat. Mix together the flour, baking powder and salt. Stir in the milk, melted butter and egg. One at a time, coat the flowers with the batter. Fry in the hot fat until brown, turning once. Place on a paper towel lined dish to soak up the extra fat. These are delicious served with honey or maple syrup.

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

 

In a saucepot, combine 2 cups diced rhubarb, 2 cups diced red onion, 1 cup diced strawberries, 2 T. minced ginger, 1 tsp. minced garlic, 4 cups sugar, 2 minced Fresno chilies and 1 cup water. Bring contents to a boil and let simmer for 1 hour. When the hot marmalade has thickened, whisk in the following: 2 T. rough chopped Thai basil, 1/2 bunch of rough chopped scallions, 1 T. Sriracha, 1 T. kosher salt and the zest of 1 lime. Finely chop 4 pieces of bacon and fold into marmalade. Chill overnight if possible. Toast 2 pieces of sprouted bread and cut off crusts. Cut into toast points and top with 1 fork-mashed avocado. Spoon marmalade over top.

BLT Towers

BLT Towers

BLT Towers

 

Bread slices, cut in rounds (better if cut the same size as the tomatoes)

3 T. butter, melted

2 packages fresh Mozzarella cheese, cut in ½-inch slices

10 small tomatoes, ends cut off, sliced in ½-inch slices

1 large bunch bib lettuce, cut in rounds

6 slices maple-glazed bacon, fried crispy

 

Preheat oven to 350 degrees. Using a circular cookie cutter, press into bread slices and create crustless bread rounds. Brush the rounds with butter, and toast in oven for about 8 minutes or until crispy. Add Mozzarella to the bread round, then layer with tomato, lettuce, and bacon, making a tower. Repeat until all ingredients are used. Secure the towers with a toothpick if desired, and place on platter. Easy and colorful!

Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam

 

3 – 5 slices bacon

2 cup finely chopped red onion

2 cup chopped fresh rhubarb

⅓ cup pure maple syrup

3 T. apple cider vinegar

1 lemon (1 tsp. zest; 1 T. juice)

Crusty bread

Whole milk ricotta cheese

 

Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 T. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up any browned bits. Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally. Meanwhile, chop cooked bacon. Return to skillet. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally. Stir in lemon zest and juice. Use a potato masher to slightly mash the mixture. Serve warm with bread and ricotta. Makes 14 servings.

Anchovy Puffs

Anchovy Puffs

Anchovy Puffs

 

100 gm anchovy fillets, rinsed and patted dry

1 sheet (375gm) butter puff pastry

2 tsp. finely chopped thyme

To serve: basil and goat’s curd

 

Preheat oven to 230C. Pound anchovy fillets with a mortar and pestle to a coarse paste and set aside. Roll out puff pastry on a lightly floured surface to 36cm square. Spread with anchovy paste, sprinkle with thyme, then cut in half. Cover and refrigerate one piece and cut the other half into six 15cm x 6cm rectangles. Roll up each rectangle lengthways to form a cylinder, brush edges with water and seal. Cut in half and place cut-side down on a baking tray lined with baking paper, pressing lightly to flatten. Cover and refrigerate. Repeat with remaining pastry, then bake both batches until puffs are puffed and starting to turn golden (5-10 minutes), then reduce heat to 170C and bake until golden and crisp (5-10 minutes). Set aside to cool slightly, then serve with basil leaves and goat’s curd.

Roasted Peppers with Capers, Olives and Anchovy

Roasted Peppers with Capers, Olives and Anchovy

Roasted Peppers with Capers, Olives and Anchovy

 

4 red bell or other large sweet peppers, such as Corno di Toro

Kosher salt and black pepper

Pinch of red-pepper flakes

1 small garlic clove, grated

Extra-virgin olive oil

12 anchovy fillets, rinsed and blotted

1 tsp. capers

12 black olives

Basil leaves, for garnish

 

Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time. Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse — a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes. Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

Apple Cheese Wraps

Apple Cheese Wraps

Apple Cheese Wraps

 

1 granny smith apple

1 slice lemon

2 slices cheddar cheese, cut in half

2 slices deli turkey or ham, cut in half

 

Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple). Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.