Pink Piggy Bagels
Bagel Half
Strawberry Cream Cheese
Strawberry
2 Chocolate Chips
2 mini Chocolate Chips
Ahi Poke with Crispy Wontons
1 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.
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
1 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 (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
10 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
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
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
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
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
Celery Snake Snack
2 Stalks of Celery
1/4 C. Cream Cheese
1 hand full of Spinach Leaves
1 Raisin
1 Roasted Red Pepper or Tomato
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
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
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:
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.
Lion Hummus Snack
1 Container of Hummus
3 Carrots
2 Black Olives
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
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
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
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
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.
Fancy Toast
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
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
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
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
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
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
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
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.
Tuscan-style White Bean Spread with Capers
Tuscan-style White Bean Spread with Capers
1 15-oz. can cannelini beans, drained (or use 2 c. cooked white beans)
1 medium clove garlic
1/2 tsp. salt, plus more to taste
1 tsp. dried thyme
1 1/2 T. lemon juice
3 T. olive oil
1 T. capers (or more if you adore them like I do)
1-2 T. parsley, minced (optional)
Put beans, garlic, salt, thyme, lemon juice and olive oil in food processor and process until smooth. Using a spatula, scoop bean purée into medium-sized bowl and add capers and parsley. Stir to combine and adjust salt. Serve with bread, pita or crackers.
Honey Ricotta Toast with Roasted Blackberries
Honey Ricotta Toast with Roasted Blackberries
4 slices bread of choice I used a whole wheat sourdough, but use what you like!
1 cup ricotta, room temp I used lowfat, but use whatever type you like.
3 cups blackberries fresh
4-6 leaves fresh mint
½ cup honey maybe more for drizzling
microgreens if using for topping
Preheat oven to 400 degrees. Spread blackberries over baking sheet and drizzle with about ¼ cup honey. I used parchment paper for easy cleanup. Place in oven and roast for about 5-10 minutes. The berries will start to soften and the juices will run out. While they are roasting, toast your toast. I used an electric griddle and toasted it with a touch of butter. This isn’t necessary, but I like it this way. Thinly slice your mint too while it is toasting. Once the blackberries are done and toast toasted, start assembling.
Spread each piece of bread with about ¼ cup ricotta. Top with ¼ of the roasted blackberries, sliced mint, and microgreens if using. Finish them off with a light drizzle of honey.
Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping
Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping
6 smashed and 3 whole garlic cloves
1 cup packed parsley leaves (washed and plucked from the stems)
2 cups roasted red bell pepper (home roasted or from a jar)
1/4 cup capers, drained
1 cup kalamata olives, pitted
1 round loaf country bread, not too dense, about 8 to 10 inches in diameter
1 cup extra-virgin olive oil (preferably young Tuscan)
Coarse salt
Prepare a medium-hot charcoal fire. In a food processor combine the 3 whole garlic cloves (peeled) and the parsley. Process until they are fine. Add the roasted red peppers, capers, and olives and pulse the mixture a few times until it is chunky. Season with salt and pepper to taste. Reserve at room temperature. Cut the middle portion of the round loaf into 6 long slices, each one almost an inch thick. Cut these slices in half, making 12 half slices that are roughly 4 by 3 by 1 inch. When the fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown (with grill marks, if possible). This should take about 2 minutes per side; check frequently to make sure the bread isn’t burning. When the bread slices are done, rub them along the edges with the smashed garlic cloves. You can rub lightly or heavily, depending on your garlic preference — but you will need about 6 smashed cloves to reach all spots. Place the bread slices on a large platter in a single layer. Sprinkle each slice with 2 tsp. of the olive oil, breaking the surface of the bread lightly with the tip of a spoon to let the oil soak in. Season with coarse salt. Turn the slices over and repeat the oil-and-salt procedure. Top with the parsley-red pepper mixture and serve.