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Category: Appetizers & Snacks

Cauliflower Cheddar Fritters

Cauliflower Cheddar Fritters

Cauliflower Cheddar Fritters

1 head cauliflower or a 16 oz. bag of frozen cauliflower

1 C. shredded cheddar cheese

1/4 C. parmesan cheese

2 large eggs

1 C. bread crumbs panko or Italian, I used panko

1/2 tsp. Italian seasoning optional

1/2 tsp. cayenne pepper more of less to taste

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic or onion powder

olive or canola oil

 

Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain, then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife. Combine the minced cauliflower, cheeses, eggs, breadcrumbs, and seasoning. Heat skillet to medium/high heat. Coat with oil (about 1/2 inch) Form cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3-4 minutes per side. Enjoy with sour cream or your favorite dipping sauce!

Bruschetta with Tuscan White Beans

Bruschetta with Tuscan White Beans

Bruschetta with Tuscan White Beans

 

1 T. + 2 tsp. olive oil, preferably extra virgin

1 tsp. minced garlic

1/2 tsp. crumbled dried sage

Pinch of salt

Pinch of ground red pepper

1 C. cooked cannellini beans

1/2 C. canned diced tomatoes in juice

20 thinly sliced rounds whole wheat baguette, toasted, or whole wheat crackers

 

In a nonstick skillet, combine the oil, garlic, sage, salt, and pepper. Cook over low heat for 1 minute, or until sizzling. Add the beans and tomatoes. Increase the heat to medium. Simmer for 5 minutes, mashing occasionally with a fork, or until thickened. Spread the mixture on the baguette slices or crackers. Serve right away. The bean topping can be prepared and refrigerated several days in advance of serving. Reheat in a microwaveable dish for about 2 minutes on high power before spreading on the toast or crackers.

 

Yield: 10 servings

Calories: 84

Fat: 4g

Fiber: 1g

Brown Sugar and Vanilla Bean Apple Sauce

Brown Sugar and Vanilla Bean Apple Sauce

Brown Sugar and Vanilla Bean Apple Sauce

 

10 C. peeled, cored, sliced apples

1/2 C. packed brown sugar

Juice of 1 1/2 -2 lemons {plus zest if you like it extra lemony}

1 vanilla bean, seed it and throw in both the seeds and cook with the pod

 

Place all ingredients in a large stock pot and cook for 30-ish minutes or until apples are soft and begin to break apart. Mash with a hand masher or just stir until a good chunky consistency is reached.

Baked Brie with Balsamic Cherries, Pistachios & Cinnamon Balsamic

Baked Brie with Balsamic Cherries, Pistachios & Cinnamon Balsamic

Baked Brie with Balsamic Cherries, Pistachios & Cinnamon Balsamic

2 T Cinnamon Pear Balsamic or your favorite!

2 T hot water

1/2 c. dried cherries (or could use dried cranberries)

1/3 c. pistachios, chopped (or your favorite nuts)

200 g. brie cheese wheel

2 T honey

 

Preheat oven to 350F. In a small bowl, add Cinnamon Pear Balsamic and hot water to dried cherries. Set aside and allow to soak for 15 minutes. While cherries are soaking, warm honey slightly in microwave or saucepan (to make it thin for drizzling).  Using a brie baker or a baking sheet lined with parchment, place unwrapped brie. Using a fork or a vegetable peeler, lightly score or peel top rind of brie (leave sides and bottom intact). M Drain balsamic-soaked cherries, then place on top of brie. Sprinkle the pistachios and drizzle the warmed honey. Bake for 15 minutes or until brie has just started to ooze. Transfer brie to a serving platter if desired, and drizzle with extra Cinnamon Pear Balsamic. Serve warm with crackers, crostini or baguette slices.   Chef’s Note: Try with your favorite flavored Balsamic! We would recommend Black Currant, Blackberry Ginger, or Cherry Balsamic.

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

This punchy anchovy-based dressing – similar to the Italian classic bagna cauda – is a year-round favorite of mine and easy to whip up from the sort of ingredients you’re likely to have in your pantry and fridge. It’s a superb accompaniment to all kinds of vegetables – raw or cooked. I love it as a dip for crunchy summer crudités, but I also serve it as a dressing for steamed broccoli, cauliflower, and kale. It will keep happily in a jar in the fridge for at least a couple of weeks. It will probably separate but can be re- emulsified by shaking or whisking.

 

For the dressing:

2 anchovy fillets, drained

2/3 C. olive oil

2 garlic cloves, peeled

Leaves from a sprig of thyme

A few fresh basil leaves (optional)

1/2 small red chile, or a pinch of red pepper flakes

1 tsp. Dijon or English mustard

2 tsp. cider vinegar or wine vinegar

A few grindings of black pepper

 

A selection of raw baby vegetables, such as carrots, zucchini, beets, lettuce hearts, radishes, fresh young peas in pods, and tender celery stalks

 

For the dressing, simply blend all the ingredients together in a blender until completely smooth. Or, if you are using fresh chile, you might prefer to chop it very finely by hand, then stir it into the blended dressing to give it a little texture. Let the dressing stand for half an hour or so, to allow the flavors to mingle and develop, then transfer to a bowl. Prepare the crudités: Halve or quarter lengthwise the lettuce hearts and larger baby vegetables, such as zucchini and carrots. Leave the smaller ones, such as pea pods and radishes, whole. Arrange them on a platter and serve with the dressing.

ATK Spanish Tortilla with Garlic Mayonnaise

ATK Spanish Tortilla with Garlic Mayonnaise

ATK Spanish Tortilla with Garlic Mayonnaise

2 large egg yolks

2 tsp. Dijon mustard

2 tsp. lemon juice

1 garlic clove, minced

¾ C. vegetable oil

1 T. water

½ tsp. salt

1/4 tsp. pepper

1.4 C. extra-virgin olive oil

 

1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and sliced  crosswise 1/8 inch thick

1 small onion, halved and sliced thin

6 T. plus 1 tsp. extra-virgin olive oil

Salt and pepper

8 large eggs

1/2 C. jarred roasted red peppers, rinsed, patted dry, and cut into 1/2-inch 2 pieces

1/2 C. frozen peas, thawed

 

FOR THE GARLIC MAYONNAISE: Process egg yolks, mustard, lemon juice, and garlic in food processor until combined, about 10 seconds. With processor running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and whisk in water, salt, and pepper. Whisking constantly, slowly drizzle in olive oil. (Mayonnaise can be refrigerated for up to 4 days. Makes 1 1/4 cups.) FOR THE TORTILLA: Toss potatoes, onion, 1/4 C. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in large bowl. Heat 2 T. oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add potato mixture and reduce heat to medium-low. Cover and cook, stirring occasionally, until potatoes are tender, 22 to 28 minutes. In now-empty bowl, whisk eggs with 1/2 tsp. salt. Fold in hot potatoes, roasted red peppers, and peas. Heat remaining 1 tsp. oil in now-empty7 skillet over medium-high heat until just smoking. Add egg-potato mixture and cook, shaking pan and folding mixture constantly, for 15 seconds. Smooth top of mixture and reduce heat to medium. Cover and cook, gently shaking pan every 30 seconds, until bottom is golden brown, and top is lightly set, about 2 minutes. Using rubber spatula, loosen tortilla from pan. Shake pan gently until tortilla slides around freely, then slide tortilla onto large plate. Invert tortilla onto second large plate, then slide back into skillet, browned side up. Tuck in tortilla edges and continue to cook over medium heat, gently shaking often, until second side is golden brown, about 2 minutes. Slide tortilla onto cutting board and let cool for 15 minutes. (Tortilla can be held at room temperature for up to 4 hours.) Cut into wedges or squares and serve warm or at room temperature.

Pimento Cheese

Pimento Cheese

Pimento Cheese

 

2 garlic cloves, grated on a Microplane

1 whole roasted red bell pepper, peeled, seeded, and chopped (1/2 cup)

4 ounces cream cheese, softened

1/2 C. mayonnaise

1 tsp. cayenne pepper

1/2 tsp. kosher salt

8 ounces sharp cheddar cheese, grated (2 cups)

8 ounces Monterey Jack cheese, grated (2 cups)

 

Combine the garlic, bell pepper, cream cheese, mayonnaise, cayenne, and salt in the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until well mixed, scraping the bowl occasionally. Add the cheddar and Monterey Jack cheeses and beat on low speed until the cheese is evenly distributed. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour and preferably overnight. The garlic will mellow over time and the flavors will meld.

Garlic Flan

Garlic Flan

Garlic Flan

1 head of fresh garlic with large cloves

2 cups heavy cream

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 egg yolks

Butter for the ramekins or dish

2 tablespoons chopped chives for garnish

Equipment:

Six 3-1/2 inch ramekins or a soufflé dish

Potato masher

Whisk

Baking pan that’s as deep as the ramekins/dish

 

Preheat the oven to 350º F (175º C). Start boiling 2 cups water in a medium saucepan. Pull the head of garlic apart, but leave the cloves unpeeled. Have the water boiling, and drop the garlic cloves in. Lower the heat, and cook for 5 minutes. Drain the garlic onto a medium bowl and allow it to cool. In the meantime, butter the ramekins or soufflé dish well. Beat the egg yolks in a small bowl. Put the saucepan aside for later (no need to rinse). Start boiling 4 cups of water in a kettle for the final baking in a bain-marie. Squeeze each garlic clove – the cooked garlic will emerge from the root end, not the pointy top. Discard the peels. Mash the garlic with a potato masher until you obtain a paste. Pour the cream into the saucepan and add the garlic paste. Bring the mixture to a simmer. Stir in the thyme, salt and pepper. Take the saucepan off the heat. Add the beaten egg yolks to the cream mixture and whisk to distribute them well. Spoon the cream into buttered ramekins or soufflé dish. Place in the baking dish and put the whole thing in the oven. Pour enough boiling water into the baking dish to come up halfway up the sides of the ramekins/dish. This is important: less than halfway up, and the cream won’t cook all the way through. Bake for 25 minutes. Peek into the oven after 15 minutes. The top will caramelize, but if it looks like it might burn, place a layer of tin foil lightly over the tops of the ramekins/dish. If serving in ramekins, wait 10 minutes before turning them upside down to serve. If using a soufflé dish, serve the flan out of it in generous spoonfuls. Either way, garnish with chopped chives

Black-Eyed Pea Hummus with Crudités

Black-Eyed Pea Hummus with Crudités

Black-Eyed Pea Hummus with Crudités

 

1 (15.5 ounce) can black-eyed peas, drained and rinsed

2 T. tahini

1/4 tsp. chile flakes

1 tsp. apple cider vinegar

Kosher salt

1/2 C. extra-virgin olive oil

Crudités, for serving

 

Pulse the black-eyed peas in a food processor until finely ground. Add 3 T. water and pulse until very smooth. If needed, add another T. water to get the beans to a very smooth consistency. Add the tahini, chile flakes, vinegar, and V2 tsp. salt and process until incorporated. With the machine running, add the oil in a steady stream through the feed tube. Season to taste with salt. Serve with crudites.

Lemony Zucchini on Toast

Lemony Zucchini on Toast

Lemony Zucchini on Toast

 

3 to 4 zucchini, about 1 pound in total

2 tablespoons canola or olive oil

Sea salt and freshly ground black pepper

1 small garlic clove, crushed

1/4 teaspoon fresh thyme leaves

Grated zest of ¥2 lemon and i¥2 tablespoons juice

2 thick slices of bread

10 fresh basil leaves, cut into thin strips

Extra-virgin olive or more canola oil, to finish

 

Slice the zucchini into thin disks. Heat the oil in a large flying pan, add the zucchini with a large pinch of salt, and sauté over medium-high heat for about 5 minutes, until their moisture evaporates and they are just beginning to brown a little. Stir in the garlic and thyme and cook for another minute or so, until the zucchini are a little softer and a little more colored. Stir in the lemon zest and juice. Season with a few grinds of pepper and some more salt. Toast the bread. Remove the zucchini from the heat and add the basil. Tip the zucchini mixture with all its juices over the toast, drizzle on a little olive or canola oil, and dive in.

Fried Wontons

Fried Wontons

Fried Wontons

4 dried shiitake mushrooms

1/2 C. hot water

4 ounces medium (41/50) raw shrimp, peeled and deveined, tails removed

12 ounces ground pork

2 garlic cloves, chopped

2 T. oyster sauce

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper, or more to taste

Half 8-ounce can sliced water chestnuts, drained and finely diced

1/2 C. finely chopped green onions, white and green parts

1/4 Maui onion, finely chopped

48 wonton wrappers (pei)

Neutral oil, for deep-frying

Plum sauce, for serving

Chinese hot mustard powder, for serving

Soy sauce (shoyu), for serving

 

Begin by soaking the shiitake mushrooms in the hot water in a bowl for 10 minutes. Use a smaller bowl to weigh down the mushrooms, if necessary. Finely mince the shrimp with a heavy knife until the shrimp becomes paste-like; alternatively, pulse the shrimp in a food processor until the same paste-like results are achieved. After the shiitake mushrooms have soaked for 10 minutes, drain, press out any excess liquid, and finely dice the mushrooms, discarding the stems. Combine the shiitake, shrimp, pork, garlic, oyster sauce, salt, pepper, water chestnuts, green onions, and Maui onion in a bowl and mix with a wooden spoon until well combined. Do not overmix. Place a wonton wrapper on a clean, dry surface, arranging it so that points are at the top and the bottom. Place 2 tsp. of filling in the center of the wonton wrapper. Dip your finger in a small bowl of water and use it to lightly moisten the two top sides of the wrapper. Bring the bottom two sides up to meet the top moistened sides. Press the sides together to seal. If desired, pinch the outer edges from the longer sides of the triangle together. Repeat the process until all the filling and/or wrappers are used. Line a rimmed baking sheet with paper towels and top with a wire rack. Fill a wide Dutch oven or pot with 2 inches of neutral oil. Warm the oil over medium heat to 35O°F. Fry the wontons in small batches until golden brown and cooked through, 4 to 5 minutes. Transfer to the prepared baking sheet to drain. Repeat until all the wontons have been fried. Sen e warm with plum sauce or Chinese hot mustard paste (whisk together equal parts dry mustard powder with cold water until smooth) mixed with soy sauce.

Pepper with Jeweled Feta

Pepper with Jeweled Feta

Pepper with Jeweled Feta

 

1 red bell pepper

Olive oil

1 ounce feta, diced

1 T. chopped mint

1 T. chopped cilantro

1 scallion, finely chopped

1 T. chopped pistachios

4 cherry tomatoes, halved

2-inch piece cucumber, diced

Seeds from 1 pomegranate

Juice of 1/2 lemon

 

Preheat the broiler. Halve the bell pepper and remove the seeds. Brush the skin with the oil and place skin side up on a baking tray. Broil the pepper for 5 minutes. Combine all the other ingredients in a bowl.

Remove the bell pepper halves from the broiler and stuff with the feta mixture.

 

Yield: 1 serving

Calories:  220

Hungarian Snacking Tray

Hungarian Snacking Tray

Hungarian Snacking Tray

A proper snack tray in Hungary is teeming with sweets—doughy and poppy seed laced, or crumbly and tart. There might be butter cookies in a tin or savory cheese biscuits wrapped in a linen, and flaky stuffed strudels that disappear in a breath. No matter how unaccomplished at baking your hosts consider themselves, there will always be something deliciously home baked and there will be zero rules about eating your vegetables first. This jives with my children rather well. It doesn’t matter if you’ve never been to Hungary, or never will; you can adopt this way of life as your own. Here’s how to make like a Hungarian and really live a little.

 

MEAT: If you can find it, goose liver pâté is a hallmark of Hungarian cuisine, but any pâté works great, or even liverwurst if that’s what you can find. Add ham, and plenty of sausages, thinly sliced; both csipos (hot) and edes (sweet) are welcome, though any dried Hungarian, French, or Italian sausage will do the trick.

 

CHEESE: Semisoft Trappist monk cheeses go splendidly with this spread, but there is plenty of room for interpretation. A round of soft and funky tomme, or a wedge of harder German or Alpine cheese would be right at home here. Consider your crowd and work from there.

PEPPERS: You can hunt down pale green and slightly spicy Hungarian wax peppers, as they are distinct and delicious on top of buttered bread. In their stead, use banana peppers. They’re milder but have the same crisp edge.

 

OTHER VEGETABLES: Radishes, cucumbers, and fresh spring onions or scallions, sliced thinly or served whole (with a knife handy for DIY slicing), are a must for layering with cheese and meat into open-faced sandwiches.

 

EGGS: Hard-boiled or pickled eggs are great pick-up-and-eat foods and beautiful in the mix.

 

BREAD: White bread, brown bread, rye bread, cheese biscuits—anything works here.

 

BUTTER: European-style or cultured, lightly salted butter is a treat, or use a fresh local butter (a small splurge, but think of it like cheese). Butter the bread in advance or let guests DIY.

 

MUSTARD: A single pot of strong mustard, like smooth or grainy Dijon, goes a long way.

 

FRUIT: Anything perfectly ripe and in season belongs. In Hungary, wine grapes, small apples, plums, sweet cherries, figs, pears, and apricots are usually included, depending on the season. Add your favorites, fresh or dried.

 

SWEETS: They are a must. Our favorites: poppy, apple, or sour-cherry strudel; walnut beigli; Russian tea cakes; or any other nutty, fruity, not-too-sweet pastry

Spring Stuffed Peas

Spring Stuffed Peas

Spring Stuffed Peas

A dozen shelling peas

1/4 cup of Neufchatel cheese

2 T. of plain yogurt or crème fraiche

1 T. of fresh dill

Zest from a small lemon

Salt, pepper to taste

Dash of cayenne pepper

 

Mix your cheese, yogurt, dill, lemon and spices in a small bowl until creamy. Taste and adjust the seasoning as you’d like. Split the tops of the peas open with a dull knife. Open the peas into little pockets. It would be faster to pipe in the filling but works perfectly well with a kitchen knife. Decorate with tiny sprigs of dill.

PNW Roasted Fall Mushroom Bruschetta

PNW Roasted Fall Mushroom Bruschetta

PNW Roasted Fall Mushroom Bruschetta

 

4 cups seasonal mushrooms (chanterelles, oyster, shiitake, or cremini), roughly chopped

1/2 cup extra-virgin olive oil, plus more for brushing bread and drizzling

¼ cup minced garlic

1 small sweet onion, thinly sliced

1/4 cup chopped fresh rosemary

1/4 cup chopped fresh Italian parsley

Salt

Freshly ground black pepper

12 pieces of sliced baguette, cut 1/4 inch thick diagonally

2 tablespoons chopped fresh chives

1/4 cup grated Parmesan cheese

 

Preheat the oven to 375°F. Combine the mushrooms, oil, garlic, onion, rosemary, and parsley in a large bowl. Stir to combine, then salt and pepper to taste. Spread the mushroom mixture in an even layer on a large baking sheet, and roast for 10 to 15 minutes, or until the mushrooms are lightly caramelized. Meanwhile, brush the baguette slices with oil on both sides. Sprinkle lightly with salt. When the mushrooms are done, toast the bread for about 5 minutes, turning once, or until light golden brown on both sides. Arrange the warm baguette toasts on a serving platter. Top with the warm mushroom mixture, drizzle with additional oil, and garnish with chopped chives and Parmesan. Serve immediately.

Marinated Goat Cheese with Honey and Hazelnuts

Marinated Goat Cheese with Honey and Hazelnuts

Marinated Goat Cheese with Honey and Hazelnuts

4oz. log Goat Cheese

¼ C. Hazelnut Oil

1 1/2 tablespoons honey

2 tablespoons chopped toasted hazelnuts

Sea salt

Freshly ground black pepper

 

Place the goat cheese in a serving dish just a little deeper and wider than the log itself. Pour the oil over the cheese, then drizzle the honey on top. Let sit at room temperature for 1 hour, turning once or twice. Sprinkle the hazelnuts, salt, and pepper on top, and serve spread on bread or crackers.

Grilled Nopales with Cheese

Grilled Nopales with Cheese

Grilled Nopales with Cheese

1 Pound Fresh Nopales (small to medium size preferred)

6 ounces Queso Fresco

 

For grilling: Grill nopales for 4 to 5 minutes over a low flame until lightly charred and cooked through on one side. The nopales will darken in color when completely cooked. Turn nopales to continue cooking the other side and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Grill nopales for an additional 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat. For stove-top cooking: Roast the nopales on a comal, griddle, or grill pan over low heat for 6 to 8 minutes until lightly charred and cooked through on one side. Turn nopales and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Cover and let cook for another 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat

Caramelized Onion Tarts with Blue Cheese

Caramelized Onion Tarts with Blue Cheese

Caramelized Onion Tarts with Blue Cheese

1 (17.3 oz.) package puff pastry, thawed in the fridge overnight

2 1/2 lb. white or yellow onions, halved, then sliced 1/8″ thick

1 T. butter

1 T. olive oil

1 tsp. granulated sugar

1 T. dry white wine

Kosher salt

1 egg, beaten

9 oz. fig jam

5 oz. crumbled blue cheese

2 tsp. fresh thyme leaves

honey for drizzling

 

Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so. After they’ve cooked for 10 minutes add a pinch of salt. After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring! After they’ve cooked for 40 minutes add a tsp. of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly. After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside. When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees. Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total. Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart. Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart.

Brush the crust portion of the tart with the egg wash. Spread a tsp. of fig jam in the center of each tart. Top that with a tsp. of caramelized onions. Top that with a tsp. of blue cheese.  Bake tarts for 18-20 minutes or until the crust is dark golden brown. Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey. Serve warm or at room temp and enjoy!

Antipasto Skewers

Antipasto Skewers

Antipasto Skewers

24 mini fresh mozzarella balls

24 olives

12 slices of salami, cut in half

24 small basil leaves

2 roasted peppers (or 1 jar)

1 jar artichoke hearts

½ lb. fresh tortellini, cooked

Bamboo skewers

 

Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then the roasted peppers (I used a mix of red, yellow and orange), tortellini, basil, artichoke heart, salami and olives. I opted to pick up mozzarella and olives that were already marinated and seasoned, but I would suggest tossing yours in a bit of olive oil with a pinch of Italian seasoning if you can’t find those that are already pre-seasoned. I also roasted my own peppers, but you can easily pick up a jar to make things simpler. Line a tray with your finished skewers and refrigerate until serving. Make them the night or the morning before and keep chilled. (Leftovers will keep for a few days!) Plan for 2 – 3 per person.

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

5 lb. Italian sausages (sweet, mild or hot), cut into fourths

1 bottle chardonnay wine

 

3/4 C. mayonnaise, homemade or store-bought

1/4 C. plus 2 T. prepared yellow mustard

2 tsp. to 1 T. Sriracha hot sauce, more or less to taste

2 small to medium size cloves of peeled garlic, finely grated

1 tsp. paprika

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

 

Place the quartered sausages into a large pot and pour in the whole bottle of chardonnay. Cover and bring to a boil. Meanwhile whisk together the mayo, mustard, sriracha, garlic, paprika, salt and pepper. Cover and refrigerate until ready to serve. Once boiling, reduce the heat to medium-low and simmer for 40 minutes or until fully cooked. Stir the sausages occasionally to keep them from sticking. Once the sausage bites are fully cooked, remove and place them onto a rimmed metal baking sheet that is lined with aluminum foil. Arrange your oven rack so it is 4-inches below the broiler and preheat your oven to broil (on high). Slide the pan of sausage bites underneath the broiler for 2 to 3 minutes, rotating the pan at 1-1/2 minutes or until all are evenly browned on top. Remove the pan and carefully turn each sausage bite before sliding the pan back under your broiler for another 2 to 3 minutes, again, rotating the pan at the 1-1/2 minute mark to ensure even browning. Remove and let cool slightly before transferring the sausage bites to a clean platter. Serve with the spicy mustard dip and toothpicks!

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

½ baguette, cut into ¼-inch slices (You should have around 25 slices.)

4 T. extra virgin olive oil, divided

5 cloves garlic, divided

2 8-ounce pieces beef tenderloin

Salt

Fresh ground pepper

1/3 C. pesto of your choice (I used my kale pesto, but rustic basil pesto would also be bomb if you want to go the homemade route.)

For the Whipped Goat Cheese:

4 ounces cream cheese, softened

4 ounces goat cheese, softened

2 T. extra virgin olive oil

½ tsp. crushed red pepper flakes

Pinch of salt

 

Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 T. of oil for this) and sprinkle with a little salt. Place bread under the broiler for 1-2 minutes on each side until lightly brown. Peel 1 clove of garlic, and slice the tip off. Rub the clove on one side of each toasted baguette slice. Briefly set crostini aside to cool. Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper. Heat 2 T. olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain. While the steaks are resting, make the whipped goat cheese. You have two options here: 1.) Place all of the ingredients in a food processor and process for 1-2 minutes until fluffy and smooth. 2.) Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth. Assemble the crostini! Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.

Mini Tortellini Kabobs

Mini Tortellini Kabobs

Mini Tortellini Kabobs

1/2 C. extra-virgin olive oil

1/4 C. red wine vinegar

3 tsp. honey

2 tsp. lemon juice

2 T. grated Parmesan cheese

3/4 tsp. garlic powder

1 1/2 tsp. dried Italian seasoning

pinch of cracked red pepper flakes

pinch of black pepper

For the Kabobs

8 ounce package refrigerated cheese tortellini

4 ounces provolone cheese (6 thin slices), cut into small squares

50 thin slices salami

50 pimiento-stuffed green olives

toothpicks

 

To make the dressing, put all of the ingredients into a jar with a tight-fitting lid; shake vigorously until well blended and emulsified. Taste and adjust seasonings, if necessary. Cook tortellini according to package directions; drain and rinse in cold water. In a plastic ziploc bag, combine the tortellini and salad dressing; seal bag and refrigerate for 3 hours (or overnight.) Drain tortellini and discard the marinade. On each toothpick, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive. Serve and enjoy!

Cherry Tomato and Parmesan Galettes

Cherry Tomato and Parmesan Galettes

Cherry Tomato and Parmesan Galettes

10½ ounces puff pastry

Dijon mustard

2 C. cherry tomatoes, halved

1 medium egg yolk beaten with 1 T. water (egg wash)

sea salt and black pepper, to taste

¼ heaping C. finely shaved Parmesan

extra virgin olive oil

 

Preheat the oven to 425°F. Thinly roll out the pastry on a lightly floured work surface—you can do this half at a time if it’s easier—and cut out six 4½-inch circles using a bowl or plate as a guide. Arrange these on a couple of cookie sheets. Spread a bit of Dijon mustard in the center of each circle, to within about ¾ inch of the rim. Place the tomatoes on top. Brush the surrounding rim with the eggwash, then season the tomatoes, cover with a few slivers of Parmesan, and drizzle over some olive oil. Bake in the oven for 15 to 20 minutes, until golden and risen.

Low Carb Ham, Egg & Cheese Roll-Ups

Low Carb Ham, Egg & Cheese Roll-Ups

Low Carb Ham, Egg & Cheese Roll-Ups

10 eggs

2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 T. butter

1 1/2 c. shredded Cheddar

1 c. baby spinach

1 c. chopped tomatoes

20 slices ham

 

Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

Salami Chips with Roasted Garlic White Bean Dip

Salami Chips with Roasted Garlic White Bean Dip

Salami Chips with Roasted Garlic White Bean Dip

 

1 whole head of garlic

1 tsp. olive oil

1 14-oz. can Great Northern white beans, drained and rinsed

1/4 tsp. salt

1/4 tsp. black pepper

3 T. olive oil

1 T. fresh lemon juice

2-3 T. warm water

For the salami meat chips:

4 oz. very thinly sliced salami

 

First, preheat the oven to 375. Slice the top off of the head of garlic and place it in a small baking dish. Pour the olive oil on top and let it soak in while the oven preheats. Roast the garlic for 45 minutes. Remove from the oven but keep the oven on. Meanwhile, make the bean dip: squeeze the cloves from the garlic bulb into the bowl of a food processor. Add all remaining ingredients. Pulse until smooth. Use extra warm water to thin it out, if desired. To make the salami chips, lay out the slices of salami on a large baking sheet. It’s fine if they slightly overlap because they will shrink as they cook. Bake at 375 for 9-12 minutes, until the edges start to slightly brown and curl. They will further crisp as they cool. The salami chips stay crispy for up to 2 days.

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

2 garlic cloves, divided

2 C. packed mixed herbs, such as parsley, cilantro, basil, and/or dill, divided

3 T. drained capers

¼ C. walnuts

1 large egg

1 T. paprika

2 tsp. kosher salt, plus more

3 T. plus ½ C. extra-virgin olive oil, divided

1 C. panko (Japanese breadcrumbs)

1 lb. ground beef (20% fat)

1 lemon

Freshly ground black pepper

 

Place a rack in center of oven; preheat to 425°. Finely grate 1 garlic clove into a medium bowl. Finely grate 1 more garlic clove into a small bowl. (The medium bowl is for your meatball mixture, and the small bowl is for your salsa verde, in case this part seems silly.) Finely chop 2 C. mixed herbs. As we mentioned in the ingredients list, you can use any combo of soft herbs like parsley, dill, basil, and/or cilantro, but if you’ve only got one that’s cool, too—we just love how green and complex they taste when mixed together. Transfer half to same medium bowl, then transfer remaining herbs to same small bowl. Finely chop 3 T. capers. Transfer 2 T. capers to medium bowl, then transfer remaining 1 T. capers to small bowl. Chop ¼ C. walnuts and add to same medium bowl. If you’ve never added nuts to meatballs, you’re in for a real treat; they lend great texture and flavor to the finished dish. Whisk in 1 egg, 1 T. paprika, 2 tsp. salt, and 1 T. oil to bowl with walnuts. Using clean hands, mix 1 C. panko into egg mixture. Add 1 lb. ground beef and continue to mix gently with your hands until incorporated, but do not overmix. This part is key—if you work the mixture too much, the meat will become tough and springy, almost like sausage, so use a gentle hand. Also: At this point, you can pinch off a little piece of the meatball mixture, crisp it in a skillet, and give it a taste to make sure the seasoning is to your liking. This is your last chance to make any tweaks before they all get cooked! Drizzle 2 T. oil on a rimmed baking sheet. Roll beef mixture into 1½” balls (about the size of golf balls). Arrange 1″ apart on pan. Bake meatballs, shaking pan halfway through, until crispy on all sides, about 10 minutes. One cool thing about using all beef (instead of a beef-pork-veal combo) is that it’s totally fine if the meatballs are a little pink in the middle. While meatballs are cooking, you can finish that salsa verde. This is one of our all-time favorite sauces, and is delicious spooned over just about any piece of meat, roasted veg, or bowl of leftovers you can think of. Which is all to say: Get ready to have a lot more salsa verde in your life from here on out. Finely grate lemon zest into bowl with herbs and garlic. Halve the lemon you just zested and squeeze juice into bowl, using your hand to catch any seeds. (You can use a citrus squeezer for this if you’ve got one.) Add remaining ½ C. oil and stir to combine. Season with salt and pepper, taste, and add more seasoning if necessary—it should be good and punchy. Transfer meatballs to a platter, and serve with salsa verde alongside.

Jumbo Breakfast Cookies

Jumbo Breakfast Cookies

Jumbo Breakfast Cookies

1 1⁄4 C. sugar

1⁄2 C. butter

1⁄2 C. peanut butter

1⁄4 C. water

1 tsp. vanilla

1 egg

1 1⁄2 C. whole wheat flour or 1 1⁄2 C. all-purpose flour

1 C. old fashioned oats or 1 C. quick-cooking oats

1 C. raisins

1⁄2 tsp. salt

1⁄2 tsp. baking soda

4 C. Cheerios toasted oat cereal

 

Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.

Bake right away (do not chill) 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.

Pigs in a Blanket Bites

Pigs in a Blanket Bites

Pigs in a Blanket Bites

 

Sheet puff pastry (1/2 of a 17.3 oz package)

all purpose flour, for rolling out

1 large egg

1 tsp. water

18 ounces fully cooked andouille sausage (6 sausages)

2 tsp. yellow mustard seeds

2 tsp. fine cornmeal

Creole mustard, for serving

 

Line a rimmed baking sheet with parchment paper or a silicone baking liner. Lightly dust a work surface with flour. Roll the puff pastry into a 12×12-inch square. Brush away any excess flour. Cut the square into half horizontally, then in thirds vertically to make 6 4×6-inch rectangles. In a small bowl, whisk together the egg and water. Brush the rectangles with the egg wash. Place one sausage along the long end of the rectangle, (don’t worry if the ends stick out), and roll the pastry around the sausage. Press the edge to seal. Place on the prepared pan. Repeat with the remaining sausages and rectangles. Set aside the remaining egg wash and refrigerate the sausages for 30 minutes, or up to overnight. Preheat the oven to 400F. Combine the mustard seeds and cornmeal in a shallow baking dish. Working with 1 roll at a time, brush the outside of the pastry with the egg wash. Roll in the seed-cornmeal mixture. Repeat with the remaining sausages. (If the pastry becomes warm or soft, return to the refrigerator for a few minutes.) Using a sharp knife, cut off any ends of the sausages that stick out of the ends. Cut each roll into 6 pieces. If using skewers or toothpicks, insert into the pieces and arrange on the baking sheet, alternating the orientation so the skewers don’t touch the pastry as it expands while baking. Bake for 10 minutes, then flip. Continue cooking until golden brown, 8 to 10 minutes more. Remove to a rack to cool slightly before serving. Serve warm with the Creole mustard for dipping.

Carciofi Fritti (Tuscan Fried Baby Artichokes

Carciofi Fritti (Tuscan Fried Baby Artichokes

Carciofi Fritti (Tuscan Fried Baby Artichokes)

small baby artichokes, peeled and trimmed as in video

1 extra large egg

1/4-1/2 cup flour

salt

oil for frying

Prepare the artichokes as seen in the video, tearing off the tough outer leaves. Cut off the tough top of the leaves. Trim off the bottom stem and the bottom of the heart. Place in water with lemon juice or white wine vinegar. Drain the artichokes and cut into smaller pieces, 1/2’s or 1/4’s if they are larger. Place in a bowl. Add one whole egg, and mix to blend well with the artichokes and a pinch of salt. Add enough flour to create a rough “Batter” which will stick on the artichokes. There should be no extra liquid. It will probably not seem like a lot of batter. Fry in hot oil, not touching each other, until golden. Salt when done.

 

Peach Sunrise Cocktail Cubes

Peach Sunrise Cocktail Cubes

PEACH SUNRISE COCKTAIL CUBES

3 3-oz. pkg. orange-flavor gelatin

1 ½ cups boiling water

11/2 cups cranberry juice

¾ cup vodka

6 Tbsp, peach schnapps

Nonstick cooking spray

 

In a bowl stir together gelatin and boiling water until completely dissolved. Add cranberry juice; vodka- and schnapps. Coat a 3-qt. rectangular baking dish with cooking spray. Pour gelatin mixture into dish. Chill about 3 hours or until firm. Cut into 1-inch squares. Serve in cocktail glasses.

 

number of servings 6

per Serving 296 cal., o gfat, o mg chol., 169 mg sodium, 52 g carb., o g fiber, 52 g sugars, 4gpro.

Confit de Vin

Confit de Vin

Confit de Vin

This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese. The type of wine you choose matters: This recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavor: Cloves, mandarin peel, and star anise, for example. You can also vary the types of wine: A sauvignon blanc will result in a different jelly from a muscat.

 

For approx. 4 1 cup jars

 

2 vanilla beans

1 1/2 bottles white wine

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

6 cardamom pods

juice of 1 lemon

zest of 1/2 lemon

zest of 1/2 orange

 

Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring a teaspoon on a saucer and briefly placing it in the refrigerator. If it is nice and stiff, it can be poured into clean jars. First remove the cardamom pods and vanilla beans. Tighten the lids on the jars and turn the jars upside down, allowing them to cool.

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Not worth making this unless you have good, home grown, lovely tomatoes. It is too simple not to use the best ingredients.

1 sheet frozen puff pastry (thawed)

1/2 C. ricotta cheese (fresh homemade is perfect here!)

5 heirloom tomatoes (it is gorgeous with multiple colors, but that’s not required)

Flaky sea salt (Maldon, for example)

Fresh thyme

Preheat oven to 400F.  Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes). Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

Fennel and Onion Jam

Fennel and Onion Jam

Fennel and Onion Jam

Try on a toasted baguette with goat cheese.

 

2 Tbsp olive oil

2 bulbs fennel, thinly sliced

1/2 tsp kosher salt

1/4 tsp coarse black pepper

3 cloves garlic, mined

1/2 cup melted sautéed onions

1/4 dry white wine

 

Heat a large pot over medium high heat. Add oil, fennel salt and pepper to the pot. Cook for 15 minutes stirring often so that fennel doesn’t burn. Once fennel is soft and very tender add garlic. Cook for one more minute until garlic is fragrant. Pour in wine and cook until all the liquid evaporates. Turn off heat and place jam in an airtight container in the fridge for up to two weeks.

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

2/3 cup almond flour

4 tbsp grass-fed butter, softened

1/8 tsp sea salt

1 cup heirloom cherry tomatoes, halved

1/2 tsp olive oil

1/2 tsp balsamic vinegar

For Filling

1/2 cup Ricotta cheese

1 egg

1 tsp dried basil

1/2 tsp dried thyme

1/2 tsp minced garlic

1/8 tsp black pepper

1/8 tsp sea salt

Fresh chopped basil for serving

Instructions

 

Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.

 

Apple Bacon Pinwheels

Apple Bacon Pinwheels

Apple Bacon Pinwheels

3 slices of bacon, chopped

2 tsp. chopped onion

1 medium apple, cored and chopped

1/2 tsp. thyme

Salt and pepper

1/4 C. apple cider

1 can (8 oz) Pillsbury Crescent Rolls or Crescent Recipe Creations

 

Preheat the oven to 350°F. Place the bacon in a skillet and cook over medium heat until crisp. Remove to a paper towel lined plate, reserving the bacon grease in the skillet. Add the onions to the grease and cook over medium heat to soften, 3-5 minutes. Add in the apples and thyme and season with salt and pepper. Add the bacon back in. Pour the apple cider over and cook until the apples have started to soften, 12-15 minutes. Remove from the heat. If using crescent rolls, unroll the dough and separate into 2 long rectangles. Pinch together the perforations to seal. If using the dough sheet, unroll into one big rectangle. Spread the apple and bacon mixture evenly over the top of the dough. Starting at the short end, roll up. Using a serrated knife, cut the roll(s) into 12 equal slices. Place on a baking sheet, cut side down. Bake until golden brown, 12-15 minutes.

Cracker Making: A collection of Thin & Crispy Sesame (Benne) Seed Crackers

Cracker Making: A collection of Thin & Crispy Sesame (Benne) Seed Crackers

A collection of Thin & Crispy Sesame (Benne) Seed Crackers

Benne Seed Crisps

 

1 Cup Yellow Cornmeal

1/2 Cup All Purpose Flour, sifted

1/2 tsp Salt

1/4 tsp Baking Soda

2 T. Butter, Melted

1/3 Cup  Cream

Sesame Seeds

 

Preheat the oven to 350 degrees. Sift the cornmeal together with the flour, salt and baking soda into a bowl. Mix in the butter and cream. Knead the dough until it holds together (6 to 8 times) on a floured board.  Roll the dough by the teaspoonful on the floured board. Sprinkle with sesame seeds. Roll into very thin 4″ diameter rounds, leaving the edges ragged. Bake on an ungreased cookie sheet until golden (about 15 minutes). Sprinkle with salt while still warm. Store in a tightly covered container. Go well with cocktails and seafood soups.

 

 

 

Benne Seed Cocktail Crackers

 

1/2 cup of Sesame Seeds

1 cup of Unbleached White Flour

1/2 teaspoon of Baking Powder

1/2 teaspoon of Salt

1/4 cup (4 Tablespoons) of cold Butter

4 or 5 Tablespoons of Milk

1 Egg, beaten

 

Preheat the oven to 350 F.  Pour the sesame seeds out onto the rimmed baking pan and toast them in a single layer until they are golden–for, perhaps, 10 minutes.  Cool them completely.  If you are using a Food Processor, sift together the flour, baking powder and salt onto a sheet of waxed paper and pour the sifted mixture into the Processor.  Cut the cold butter into bits, add it to the dry ingredients and pulse until the butter is well incorporated into the dry ingredients and the mixture becomes ‘mealy-looking’.  If making the dough by hand, sift the flour, baking powder and salt directly into the mixing bowl and rub the cold bits of butter into the dry ingredients with your fingers until the mixture becomes fine-textured like cornmeal.  With the Processor turned on, add milk to the mixture, a Tablespoon at a time through the feed tube until the mixture balls and forms a dough.  (Alternatively, add milk by Tablespoons, working the mixture into a dough with one hand as you add milk with the other.)  Using either method, the dough formed by the mixture should be neither crumbly nor sticky–but in between the two and a little on the stiff side.  (The dough for the crackers in the photos required 5 Tablespoons of milk.)  If the dough has been mixed in the Processor, transfer it to a bowl.  Add the toasted sesame seeds and mix them in with your hands, roughly squeezing the dough and kneading in the seeds until they are distributed throughout the dough.  (The dough may be made up to this point a day or two in advance, wrapped and chilled.  Chilled dough will require a little time to sit at room temperature and soften before rolling out and cutting.  Sprinkle a little flour on the pastry board.  Divide the dough in half.  Roll out the first half as thinly as possible:  “a sesame seed thick.”  The dough is easy to work since it isn’t sticky and will roll out into a very thin sheet.  Cut rounds from the dough with the biscuit cutter.  Place them on an ungreased baking sheet.  In the same way, roll out the second half of the dough and cut rounds.  Gather up the scraps, re-roll them into a sheet, and cut more rounds.  Continue making crackers until all the dough is used.  Brush the rounds with beaten egg and bake them until they are golden.  A reasonable estimate is 12 – 15 minutes of baking. Cool the crackers on a rack.  Store them in an air-tight container if they aren’t used on the day of baking.

 

 

Sesame (Benne) Seed Crackers

 

3 large eggs

1 tablespoon olive oil

1 cup plus 1 tablespoon all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 large pinch sugar

3/4 cup unhulled sesame seeds, toasted

 

Preheat oven to 350 degrees. In a medium bowl, beat together 2 eggs and oil until frothy. In another bowl, combine flour, salt, baking powder, sugar, and sesame seeds. Mix into egg mixture. Add extra flour if needed to make a stiff dough; it shouldn’t be sticky.  Roll out dough on a lightly floured board as thinly as possible. Using a 3-inch-round biscuit cutter, cut into circles. Arrange on a greased or parchment-lined baking sheet. In a small bowl, whisk together 1 egg and 1 tablespoon water to make egg wash. Brush wafers lightly with egg wash. Poke holes all over crackers with a fork, making sure the holes go all the way through. Bake for 10 minutes, or until brown around edges. Turn over, and bake until golden brown and crisp, about 4 minutes. Let cool; store in an airtight container.

 

 

Thin & Crispy Sesame Crackers

 

1 1/2 tsp active dry yeast (7 g; see notes)

1 3/4 cups warm water (420 ml, 105° to 115°F)

1 Tbsp diastatic malt or honey (15 ml)

1/2 oz kosher salt (15 g)

2 ½ Tbsp Asian sesame oil (40 ml)

6 oz whole wheat flour (170 g)

20 oz bread flour (568 g)

1/2 lb sesame seeds (228 g; a mixture of black and white)

 

In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms. Mix in the salt and the sesame oil. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. Knead until a smooth, elastic dough develops. Keep adding more flour if necessary. Incorporate the sesame seeds. Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.

Cut the dough into 4-6 pieces. Flatten each piece with your hands or a roller to about ¼ – inch thick. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes). Lay the rolled out dough on a large baking sheet lined with parchment paper. Cut the dough sheets into crackers of the desired size and shape. Large triangles or wedges work particularly well. Bake immediately (do not let them rise, or the crackers will be thick instead of thin and crisp) at 375°F (190°C) until deep golden brown (see notes). Rolled out to #6 they need 14-15 minutes of baking. Store in airtight containers.

 

Notes:  The original recipe uses fresh compressed yeast, which is not readily available to a home baker, not is it practical for a home baker. If want to us fresh yeast, you will need 3/4 oz or 20 grams for this recipe. In the original recipe the author recommends rolling the dough out to 1⁄16 inch (2 mm) thick. You may want to experiment and decide for yourself whether you like your crackers thinner or thicker. In the original recipe the author advises to bake the crackers until deep golden brown. Be sure not over-bake as they tend to taste a little bitter if baked too much. I’d recommend to experiment a little and pick the color that corresponds to the best tasting crackers to you.

 

 

Alton Brown Seedy Crisps

 

5 ounces whole-wheat flour

4 3/4 ounces all-purpose flour, plus additional for rolling

1/3 cup poppy seeds

1/3 cup sesame seeds

1 1/2 teaspoons table salt

1 1/2 teaspoons aluminum-free baking powder

3 tablespoons olive oil

6 1/2 ounces water

 

In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes. Preheat the oven to 450 degrees F. For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough . For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes. For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions. Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Stuffed Young Zucchini

Stuffed Young Zucchini

Stuffed Young Zucchini

4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick

2 tablespoons extra-virgin olive oil

12 crimini mushrooms, chopped

1 small to medium yellow onion, chopped

3 to 4 cloves garlic, grated or chopped

Salt and freshly ground black pepper

2 vine ripe tomatoes or Roma tomatoes, seeded and chopped

2 slices white toasting bread

Softened butter

A small handful flat-leaf parsley

A few sprigs fresh tarragon or a small handful basil leaves

3/4 cup shredded Parmigiano-Reggiano

1 egg, beaten

 

Heat the oven to 425 degrees F. Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside. Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and sauté the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat. While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs. Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Caramelized Garlic Tart

Caramelized Garlic Tart

Caramelized Garlic Tart

13 ounces puff pastry (all butter)

3 medium heads garlic (cloves separated and peeled)

1 tsp. olive oil

1 tsp. balsamic vinegar

1 C. water

3/4 tsp. caster sugar

1 tsp. rosemary (chopped)

1 tsp. thyme (chopped, plus a few whole sprigs to finish)

4 1/4 ounces goat cheese (soft and creamy)

4 1/4 ounces goat cheese (hard and mature)

2 eggs

1/2 C. heavy cream

1/2 C. crème fraîche

salt to taste

black pepper to taste

 

Preheat the oven to 170C/350F. Roll out the puff pastry and line the tart pan with it. Refrigerate for 10 minutes. Pop the tart pan into the oven with dried beans used as weights – this is important because you don’t want the puff pastry to puff up so much that there isn’t any room for the filling. Bake for 20 minutes. Remove the beans and then cook for an additional 10 minutes until golden. Once done, set aside to cool.  Remove from the oven and leave to one side. While the tart case is cooking, place the garlic cloves in a small saucepan. Cover with cold water and bring to a gentle simmer, cook for 3 minutes then drain through a colander or sieve. Wipe the saucepan dry then add the cloves and olive oil and fry on a high heat for 2 minutes and no more. Add the balsamic vinegar, water and bring to the boil.  Simmer gently for 10 minutes. After 10 minutes add the sugar, rosemary, chopped thyme and ¼ tsp. salt and continue to cook on a medium heat for a further 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside. To assemble the tart: break both goat’s cheeses into pieces and scatter in the pastry case and spoon over the garlic and any syrup. Whisk together the eggs, creams, ½ tsp. salt and some black pepper in a jug. Pour over the garlic and cheeses making sure that you can still see both on the surface. Reduce the oven temperature to 160°C/Gas Mark 3 and bake for 35-45 minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little then take out of tin, lay a few sprigs of thyme on top and serve warm Serve with a crisp salad. If eating later the tart does reheat very well.

Cauliflower Bites with Cheddar Cheese Dipping Sauce

Cauliflower Bites with Cheddar Cheese Dipping Sauce

Cauliflower Bites with Cheddar Cheese Dipping Sauce

1 head of cauliflower, cut into 2-3” florets

2 eggs, beaten

1 C. breadcrumbs

2 T. Italian seasoning

¼ C. grated Parmesan cheese

2 T. butter

2 T. flour

1 C. milk

½ C. chicken stock

2 C. sharp, white cheddar cheese

¼ C. Extra Virgin Olive Oil

 

After chopping the cauliflower, par-boil it in a medium saucepan for five minutes. Drain and cool so you can handle them. While cooling, gather two separate bowls. In one, crack the eggs and beat. In the other one combine the breadcrumbs, Italian seasoning and Parmesan cheese. Add the Extra Virgin Olive Oil to a large pan and heat to medium high. Drop the cauliflower in the egg first, then the breadcrumb mixture and right into the hot oil. Cook for 2-3 minutes on each side until browned. Then, set aside a covered plate lined with paper towels to drain the cauliflower and absorb any extra oil. Keep warm, working in batches. In a small saucepan, melt the butter, and whisk in the flour until making a quick roux. Then, add the milk, stock and handfuls of cheddar cheese until fully melted and combined. Serve the bites with the cheese sauce for dipping or drizzled over the top.