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36 notes - Reblog
Bacon Potato Wedges
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Deconstructed Salad Nicoise 2 cans high-quality tuna in olive oil, drained and broken into chunks 1 wedge Brie or other soft ripened cheese 1 cup marinated large white beans Crackers, flat bread or toasted baguettes 4 hard-boiled eggs, peeled and quartered Olive oil to drizzle 1/2 cup caper berries Fresh lemon juice to drizzle 1/2 cup Nicoise olives Arrange all the ingredients on a large platter. Drizzle with a little olive oil and lemon juice and serve with the crackers or bread.
33 notes - Reblog
Grilled BBQ Potato Skins Ingredients 3 russet potatoes, scrubbed 4 slices cooked bacon, crumbled 2 tablespoons butter, melted 1 clove garlic, minced 3/4 cup Cheddar 1/2 cup barbecue sauce, warm 1/2 pound pulled pork Sour cream, for topping 2 tablespoons snipped chives, for garnish Directions Preheat oven to 350 degrees F. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it’s cooled. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.
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Pull Apart Cheesy Onion Bread 1 1/2 sticks cold unsalted butter, 1 stick cubed 1 large onion, finely chopped 1 tablespoon poppy seeds Salt and freshly ground pepper 1 cup coarsely shredded Gruyère cheese (3 ounces) 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
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Fava Bean and Radish Bruschetta makes 8 1 pound fresh fava beans, shelled 2-3 medium radishes, julienned (about 1/2 cup) 1 teaspoon lemon zest 1 tablespoon lemon juice 1 tablespoon chopped mint leaves 1 tablespoon chopped fennel fronds (optional) Fleur del sel or other salt Freshly ground black pepper 8 (1/2-inch-thick, 3-to-4-inch-long) baguette slices 1/4 cup olive oil 1 garlic clove, peeled Bring a pot of salted water to a boil and cook fava beans for 2 minutes. Drain and transfer beans to a large bowl of ice water. Let cool and then drain. Slip the outer skin off each bean and discard the skin. Place the beans in a large bowl and coarsely mash with a fork leaving some beans whole or in chunks. Combine the beans, radishes, lemon zest, lemon juice, mint leaves, and fennel fronds (optional). Season to taste with salt and pepper. Brush olive oil over both sides of the baguette slices and grill or broil. Rub toasts with garlic and then spoon the fava bean mixture on top. Sprinkle a little extra salt on top and serve. Variation: Spread a layer of fresh ricotta cheese on the toasts before adding the fava bean topping.
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Sweet Potato, Ricotta, and Arugula Flatbread Serves 8-16 as an appetizer or 4 as a light dinner 1 lb pizza dough 1 sweet potato (roughly 10 ounces) 1 cup ricotta 2 teaspoons fresh thyme 1 cup grated parmesan cheese, loosely packed 2 oz arugula (two big handfuls) Salt and pepper Preheat the oven to 450°F. If you have a baking stone, set it in the oven now. Use your hands to gently press the pizza dough into a large oval. If the dough starts to spring back, let it rest for a few minutes and then try again. I prefer to roll the dough on top of a piece of parchment paper to make it easier to shuttle the pizza into the oven. Peel the sweet potato and slice it into thin 1/8” coins (or use a mandoline). Toss the coins with a little olive oil in a small bowl and set aside. In another bowl, mix the thyme into the ricotta. Spread the ricotta mixture across the top of the dough. Arrange the sweet potato coins in slightly overlapping layers on top. Sprinkle the entire surface with a little salt. Bake for 7 minutes and rotate the flatbread. Bake for another 7-8 minutes until the edges of the bread are turning golden and the sweet potatoes are soft. Sprinkle the cheese on top and bake for one more minute. Scatter the arugula on top of the flatbread as soon as it comes out of the oven. Let it stand for a few minutes before cutting for the arugula to wilt. Slice and serve either warm or room temperature.
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Beet-Pickle Deviled Eggs (makes 12 halves) 6 eggs 1 can pickled beets 1 cup apple cider vinegar 1/3 cup brown sugar 1 tablespoon peppercorns (I used fiery pink peppercorns) 1 teaspoon salt 1 teaspoon Dijon mustard 1 tablespoon mayonnaise 1/2 teaspoon curry powder 1 tablespoon vinegar 2 tablespoons olive oil Salt and pepper to taste Fresh rosemary for garnish Hard boil your eggs and remove the shells. For perfect hard boiled eggs, I use this method. Set the eggs aside. To prepare your brine, pour a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Carefully (that beet juice will stain!) lower the hard boiled eggs into the brine, cover and let sit for at least 12 hours, up to 2 or three days. The longer you leave them in the brine, the more sour and pink they’ll end up. I like just the rim of pink and slight pickled flavor, so I let mine sit about 16 hours. When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix/mash until smooth. You can always add a little bit of water to the mixture, if it’s too stiff. Salt and pepper to taste. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped rosemary and season with salt and pepper.
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Cheesy Bread Ingredients 8 oz shredded Mozzarella cheese 1 lb shredded sharp cheddar cheese 1/2 to 1 cup chopped green onion (to taste) 1/2 cup mayonnaise 2 Tbsp sour cream (optional) 3-4 cloves garlic, minced 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted 1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes. Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve. Makes 30 to 40 slices.
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Easy Brazilian Cheese Bread Ingredients 1 egg 1/3 cup olive oil 2/3 cup milk Scant 1 1/2 cups (170 grams) tapioca flour 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer’s cheese - queso fresco 1 teaspoon of salt (or more to taste) Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads. Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.