Hard to believe that it was a week ago that I debuted my new series – Friday Night Bites. Time just goes by way too fast. I am excited to share my second installment of this fun series. A Crostini is one of my all time favorite appetizers. With the pure simplicity and endless possibilities of toppings, it is the perfect appetizer. A two to three bite wonder. If you are busy person like me and work 50 to 60 hours per week, a Crostini is a simple appetizer that you can throw together in no time. You can almost shop your refrigerator and pantry to come up with a creative Crostini. Last Friday we ended up having guests join us for our tradition. We enjoyed a cheese platter and multiple bottles of wine. It was an impromptu gathering, so I shopped the refrigerator and pantry for the cheese platter ingredients. I realized later that I had all of the ingredients for this Roasted Tomato Burrata Crostini but with my time constraints getting home late from work and the guests had already arrived, it would not have been feasible. I did however make it over the weekend and enjoyed each bite. A few months ago I attended the SF Chefs event in San Francisco and went to the Sommeliers Blind Tasting Seminar. Essentially there were three master sommeliers at the front of the class who evaluated each wine and put their best guess out to the group. My friend and I would guess along with them and actually correctly identified 5 out of 6 of the wines. I have to admit that my friend is in the wine business but I was holding my own. Smile. One of the wines that we tasted was Nipozzano Riserva Chianit Rufina DOCG 2008 from Castello di Nipozzano. With the Italian flair of the Crostini, I thought this wine would be a perfect pairing. It hosts a deep purplish color. The nose envokes scents of sour cherry, raspberry and dried plum. Next you experience an aroma of black pepper, vanilla, cocoa powder and espresso bean. The finish is smooth and endless and extremely well balanced. A winning choice! Hope that you enjoy this Friday Night Bite and wine pairing! Roasted Tomato Burrata Crostini Makes 12 Baguette, 12 half inch slices Olive oil Salt Pepper 2 Garlic cloves Pesto (see recipe below or use store bought) Burrata 12 Grape tomatoes Roasted Tomatoes Preheat the oven to 350 degrees. Cut each grape tomato in half and place onto a baking sheet cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 to 30 minutes. Remove and let cool. Crostini To make the Crostini, slice the baguette into 12 slices that are about ½ inch thick. Brush each side with olive oil. Place onto a cookie sheet and bake for about 10 minutes at 350 degrees. Check to make sure they do not get too dark. Should be golden brown on both sides. Flip at 5 minutes to ensure even cooking. Remove from the oven and rub the raw garlic clove on the top of each Crostini. Assembly To assemble cut about a tablespoon of the burrata and spread onto each Crostini. Next spoon about 1 to 2 teaspoons of pesto on top of the burrata. Add 2 of the tomato halves on top of the pesto. Sprinkle with a touch of salt. Serve immediately and enjoy!! Basil Pesto Sauce 2 C. Fresh basil leaves, packed tightly ½ C. Parmesan cheese, freshly grated 1/3 C. Pine nuts, toasted ½ C. Olive oil 3 Garlic cloves, smashed Salt and pepper to taste Use a food processor to make this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves. Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on. Continue to pulse until the mixture is smooth. Taste and then season with salt and pepper. Place into an airtight container immediately so the bright green color remains. Refrigerate until ready to use.
It is Friday Night Bite time already! This week is extra special since we have a holiday weekend ahead. Gosh I love a three day weekend. No worries about having to get up early on Monday and your Sunday evening feels more like a Saturday. One extra day makes all the difference in the world. While scrolling through Facebook a week ago, I saw a link to an article titled – “Advice from some old people”. It looked interesting so I clicked on it. Whether you are young, middle aged or older, the points in the article are very much on point. I figure you are never too old to take some of the points to heart. I have pasted the 20 points below for everyone to review and decide if they want to take to heart or not. I particularly liked #1, #3, #7, #11 and #16. The most important person in your life is the person who agreed to share their life with you. Treat them as such. You might live a long life, or you might live a short one – who knows. But either way, trust me when I say that you’re going to wish you took better care of yourself in your youth. Stuff is just stuff. Don’t hold onto material objects; hold onto time and experiences instead. Jealousy destroys relationships. Trust your significant other, because who else are you suppose to trust? People always say, “Make sure you get a job doing what you love!” But that isn’t the best advice. The right job is the job you love some days, can tolerate most days, and still pays the bills. Almost nobody had a job they love every day. If you’re getting overwhelmed by life, just return to the immediate present moment and savor all that is beautiful and comforting. Take a deep breath, relax. Years go by in a blink of an eye. Don’t marry young. Live your life. Go places. Do things. If you have the means or not. Pack a bag and go wherever you can afford to go. While you have no dependents, don’t buy stuff. Any stuff. See the world. Look through travel magazines and pick a spot. GO! Don’t take life so seriously. Even if things seem dark and hopeless, try to laugh at how ridiculous life it. A true friend will come running if you call them at 2am. Everyone else is just an acquaintance. Children grow up way too fast. Make the most of the time you have with them. Nobody ever dies wishing they had worked more. Work hard, but don’t prioritize work over family, friends, or even yourself. Eat and exercise like you’re a diabetic heart patient with a stroke – so you never actually become one. Maybe this one isn’t as profound as the others, but I think it’s important … Floss regularly, dental problems are awful. Don’t take anyone else’s advice as gospel. You can ask for advice from someone you respect, then take your situation into consideration and make your own decision. Essentially, take your own advice is my advice. The joints you damage today will get their revenge later. Even if you think they’ve recovered completely. Trust me! We have one time on this earth. Don’t wake up and realize that you are 60 years old and haven’t done the things you dreamed about. Appreciate the small things and to be present in the moment. What do I mean? Well, it seems today like younger people are all about immediate gratification. Instead, why not appreciate every small moment? We don’t get to stay on this crazy/wonderful planet forever and the greatest pleasures can be found in the most mundane of activities. Instead of sending a text, pick up the phone and call someone. Call your mother, have a conversation about nothing in particular. Those are the moments to hold onto. Pay your bills and stay the hell out of debt. If I could have paid myself all the money I’ve paid out in interest over the years, I’d be retired already. If you have a dream of being or doing something that seems impossible, try for it anyway. It will only become more impossible as you age and become responsible for other people. When you meet someone for the first time, stop and realize that you really know nothing about them. You see race, gender, age, clothes. Forget it all. You know nothing. Those biased assumptions that pop into your head because of the way your brain likes categories, are limiting your life, and other people’s lives. Life is zooming by so quickly so hopefully a few resonated for you. Now that we deviated from our tasty Friday Night Bites, let’s bring the focus back to the appetizer for this week. It has to be one of the simplest appetizers and pretty darn tasty ones I have had in a while. It is one of those recipes you can make if guests stop by unexpectedly. They are crispy wonton bites with parmesan and thyme. I paired with a Grgich Hills Estate Sauvignon Blanc and it was simply perfect with this light cracker. It is a limited production and only available to wine club members. It has hints of apple, pear, citrus and a light grassy undertone. It has a smooth finish and simply a delightful wine. I have belonged to their wine club for many years and always get excited when it arrives to my office! Parmesan and Thyme Wonton Crackers Makes 50 ½ Cup Olive Oil 25 Wonton Wrappers 1 Cup Parmesan Cheese ½ Cup Parsley, finely minced ¼ Cup Fresh Thyme Leaves Salt and Pepper Cut each wonton wrapper in half. Brush with olive oil and place onto a cookie sheet. Top each one first with salt and pepper, then with a large pinch of parmesan cheese, a small pinch of parsley and a few thyme leaves. Bake at 375 degrees for 8 to 10 minutes. Let cool and enjoy. Store in an airtight container up to 3 days.
My inspiration for this week’s Friday Night Bites came from my hubby. He adores ketchup with his French fries and on his scrambled eggs. My cooking bucket list has had homemade ketchup waiting a long time to be crossed off – now I can take that black sharpie and cross it off. I could not just make simple ketchup but had to kick it up a notch with Sriracha. Click "Read More" below to continue This ketchup recipe could not be easier. Here is my disclaimer – you will need time and patience. The end result is completely worth it – trust me. Although I love, okay am quite obsessed with traditional French fries, these oven baked fries were quite tasty. Since I am a food blogger, when I tell folks that I love a fast food lunch every once in a while they look at me funny. Although infrequent, those cravings creep up and I have to given in and head to McDonalds. In my book, they are the pillar of the perfect - especially when they are right out of that vat of hot oil, lightly salted and pale in color – that is pure decadence. Smile. I used fingerling potatoes for the oven fries. They are extremely creamy in the center and crisp up nicely on the outside along with being perfect for dipping in the handmade ketchup. You could use a russet potato or other variety if you can’t find the fingerling potato. I highly encourage you to make the rosemary salt and dust a bit on the fries. The salt would also be great on a steak or grilled chicken breasts. These fries would go fantastic with a chilled pilsner beer or robust Malbac. Cheers to Friday Night Bites!! Oven Fries 4 Large Fingerling Potatoes, cut into ¼ inch slices Olive Oil Cut the potatoes into ¼ inch slices and lay flat onto a cookie sheet. Drizzle with olive oil and toss so each potato is lightly covered. Bake at 400 degrees and bake for 10 to 15 minutes or until golden brown on each side and crisp. Flip halfway through the cooking process. Sriracha Ketchup 1 (28 oz) Can whole tomatoes in puree 1 Medium Onion, diced 1 Tablespoon Olive Oil 1 Garlic clove, minced ½ Cup Brown Sugar ¼ Cup Apple Cider Vinegar 1 Heaping Tablespoon Sriracha 1 teaspoon Salt In a medium saucepan, add the olive oil and dice onion. Cook over medium heat until translucent and soft. Add the garlic and cook for one minute. Add the tomatoes, brown sugar, cider vinegar, Sriracha and salt. Stir and let cook on medium high until bubbly. Reduce to low and let cook for one hour. Use an emulsion blender to puree and make it smooth. Let cook down for another 30 minutes on low until dark red and thick. Let cool and store in an airtight container. Rosemary Salt 1 Tablespoon of minced fresh rosemary 2 Tablespoon Salt Mix salt and minced rosemary together. Sprinkle on fries.
It is Friday Night Bite time already! This week is extra special since we have a holiday weekend ahead. Gosh I love a three day weekend. No worries about having to get up early on Monday and your Sunday evening feels more like a Saturday. One extra day makes all the difference in the world. While scrolling through Facebook a week ago, I saw a link to an article titled – “Advice from some old people”. It looked interesting so I clicked on it. Whether you are young, middle aged or older, the points in the article are very much on point. I figure you are never too old to take some of the points to heart. I have pasted the 20 points below for everyone to review and decide if they want to take to heart or not. I particularly liked #1, #3, #7, #11 and #16. The most important person in your life is the person who agreed to share their life with you. Treat them as such. You might live a long life, or you might live a short one – who knows. But either way, trust me when I say that you’re going to wish you took better care of yourself in your youth. Stuff is just stuff. Don’t hold onto material objects; hold onto time and experiences instead. Jealousy destroys relationships. Trust your significant other, because who else are you suppose to trust? People always say, “Make sure you get a job doing what you love!” But that isn’t the best advice. The right job is the job you love some days, can tolerate most days, and still pays the bills. Almost nobody had a job they love every day. If you’re getting overwhelmed by life, just return to the immediate present moment and savor all that is beautiful and comforting. Take a deep breath, relax. Years go by in a blink of an eye. Don’t marry young. Live your life. Go places. Do things. If you have the means or not. Pack a bag and go wherever you can afford to go. While you have no dependents, don’t buy stuff. Any stuff. See the world. Look through travel magazines and pick a spot. GO! Don’t take life so seriously. Even if things seem dark and hopeless, try to laugh at how ridiculous life it. A true friend will come running if you call them at 2am. Everyone else is just an acquaintance. Children grow up way too fast. Make the most of the time you have with them. Nobody ever dies wishing they had worked more. Work hard, but don’t prioritize work over family, friends, or even yourself. Eat and exercise like you’re a diabetic heart patient with a stroke – so you never actually become one. Maybe this one isn’t as profound as the others, but I think it’s important … Floss regularly, dental problems are awful. Don’t take anyone else’s advice as gospel. You can ask for advice from someone you respect, then take your situation into consideration and make your own decision. Essentially, take your own advice is my advice. The joints you damage today will get their revenge later. Even if you think they’ve recovered completely. Trust me! We have one time on this earth. Don’t wake up and realize that you are 60 years old and haven’t done the things you dreamed about. Appreciate the small things and to be present in the moment. What do I mean? Well, it seems today like younger people are all about immediate gratification. Instead, why not appreciate every small moment? We don’t get to stay on this crazy/wonderful planet forever and the greatest pleasures can be found in the most mundane of activities. Instead of sending a text, pick up the phone and call someone. Call your mother, have a conversation about nothing in particular. Those are the moments to hold onto. Pay your bills and stay the hell out of debt. If I could have paid myself all the money I’ve paid out in interest over the years, I’d be retired already. If you have a dream of being or doing something that seems impossible, try for it anyway. It will only become more impossible as you age and become responsible for other people. When you meet someone for the first time, stop and realize that you really know nothing about them. You see race, gender, age, clothes. Forget it all. You know nothing. Those biased assumptions that pop into your head because of the way your brain likes categories, are limiting your life, and other people’s lives. Life is zooming by so quickly so hopefully a few resonated for you. Now that we deviated from our tasty Friday Night Bites, let’s bring the focus back to the appetizer for this week. It has to be one of the simplest appetizers and pretty darn tasty ones I have had in a while. It is one of those recipes you can make if guests stop by unexpectedly. They are crispy wonton bites with parmesan and thyme. I paired with a Grgich Hills Estate Sauvignon Blanc and it was simply perfect with this light cracker. It is a limited production and only available to wine club members. It has hints of apple, pear, citrus and a light grassy undertone. It has a smooth finish and simply a delightful wine. I have belonged to their wine club for many years and always get excited when it arrives to my office! Parmesan and Thyme Wonton Crackers Makes 50 ½ Cup Olive Oil 25 Wonton Wrappers 1 Cup Parmesan Cheese ½ Cup Parsley, finely minced ¼ Cup Fresh Thyme Leaves Salt and Pepper Cut each wonton wrapper in half. Brush with olive oil and place onto a cookie sheet. Top each one first with salt and pepper, then with a large pinch of parmesan cheese, a small pinch of parsley and a few thyme leaves. Bake at 375 degrees for 8 to 10 minutes. Let cool and enjoy. Store in an airtight container up to 3 days.
Do you crave crunchy salty snacks? If the answer is yes, then I have the perfect treat for you. I know that salt is not that good for you but on the other hand we do need some in our daily diets. Give me a bag of Lays potato chips versus a chocolate chip cookie any day – the crunch, salt and starch completely make me happy. With that unhealthy craving, I thought I would make my snack a bit on the healthy side by using chickpeas. This little treat has been in my head for while, just needed to execute. Okay the next ingredient is not healthy one iota BUT it is completely tasty and an all American favorite food – BACON! Please don’t be mad at me, but instead of vegetable oil, I used the bacon drippings as my fat to cook the chickpeas. Perhaps I balanced the bad and good? I know, I am probably not fooling anyone, but these kinds of snacks are the type to enjoy in moderation. After opening the can of chickpeas (a.k.a. – garbanzo beans) and rinsing, I realized that there was a “skin” on each one that needed to be removed. This task took much longer than anticipated. I soon surmised that if you rinse, lie on a paper towel and pat dry, then air dry, the skins are easily removed. You simply take another paper towel and ever so gently rub and the skins will come off. Then you are ready to rock and roll onto cooking these little treats. (Click "Read More" below to continue post) A can of chickpeas is consistently in my pantry for soups, salads and now these snacks to make at a moments notice. They are at their peak when they are still warm and fresh out of the oven in my opinion. They would be perfect with your favorite cold beer in a chilled glass. Warning – they are addictive. Smile. By the way, if you loved watching 24 back in the day, then you will love the new show on NBC called – “The Blacklist”. Hubby and I are completely addicted! Bacon Parmesan Chickpeas 1 (15 ounce) can Garbanzo Beans 2 Slices of Apple wood smoked bacon, cooked until crispy and crumbled 1 Tablespoon of Bacon Drippings Hickory Smoked Salt Parmesan Cheese Rinse, drain and pat dry the garbanzo beans. Remove outer skins. Preheat oven to 400 degrees. In a bowl, add the garbanzo beans and bacon drippings and toss. Spread onto a cookie sheet and bake for 30 minutes. Remove from the oven and season with the hickory smoked salt and sprinkle the grated parmesan cheese and toss. Add the crumbled bacon and spoon everything into a bowl to enjoy.
This week I am thrilled to share my savory madeleine recipe with all of you! I have long been obsessed with madeleines. You tend to never think of these small shell shaped french sponge cakes as a sweet treat but not often turning them upside down to make a savory version. I have long wanted to share a savory version. Hubby loved them. Bacon, cheddar and jalapeno are a classic pairing - think jalapeno poppers. This is a fancy french version I guess. It could go perfectly with a cold beer or a glass of chardonnay. The adult beverage choices are endless I must say. Along with enjoying good food is being happy. Lately I have been reading more and more about "mindfulness". Mindfulness is a mental state achieved by focusing one's awareness on the present moment, aware of where we are and what we're doing, and not overly reactive or overwhelmed by what's going on around us. With work, family, stress, what's going on in the world and around us, we can all use a bit of mindfulness each and everyday. Here are a few simple strategies that can help fight stress, find gratitude and feel happier. Hold the door for someone - The next time you are feeling blue, try paying it forward with a positive act. A small act of kindness can increase your own happiness while reducing stress. Thank your spouse for doing the dishes - Expressing gratitude to your partner can strengthen your relationship and boost your health. Buy yourself a bouquet - Turns out looking at flowers can help combat negativity and depression while increasing workplace productivity and creativity. Sniff lavender or orange scents - Either scent helps to reduce anxiety and boost your mood. Dine by candlelight - Illuminating your meal with a flickering flame can not only make you feel more peaceful and romantic, it may also help you to reduce your waistline by consuming fewer calories. Put on a red dress - Or tie, or shirt or shoes. You will feel more confident and gain a slight energy boost. Chew some gum - Studies show that gum chewers have lower levels of anxiety. It can help to increase alertness and attention levels. Be grateful - Wake up each day and think about what you are grateful. Before going to sleep, think about one thing that happened during the day that you are grateful for. Having my food blog is a way for me to be mindful and express my creativity along with reducing stress from the week. Let me know what techniques you use to be mindful! BACON, CHEDDAR AND JALAPENO MADELEINES Makes 18 madeleines INGREDIENTS: 8 Tbs. (1 stick) butter, melted (reserve 2 Tbs. for brushing madeleine pan) 1 Cup Cake Flour 1 Medium Jalapeño , seeded and minced 6 Slices of crispy bacon, chopped fine 1/2 Cup White Cheddar Cheese, Grated and loosely packed 1 tsp. fleur de sel, plus more for sprinkling 4 eggs 1/4 tsp. Cream of tarter 2 Tbs. Sugar INSTRUCTIONS: Preheat oven to 375 degrees. Brush the molds of the two 12-well madeleine pans with 2 tablespoons of the butter and dust with flour. Tap out excess. If you have a non-stick madeleine pan, you can skip this step. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow, light and fluffy. Add the cream of tarter and sugar and beat until the mixture forms ribbons - about 3 minutes. Remove bowl from electric mixer. Use a rubber spatula, very gently fold in the flour and salt. Next fold in the remaining 6 tablespoons of cooled melted butter. Gently fold in the cheese, Jalapeño and bacon. Spoon the batter into the prepared molds so the batter is even with the rims. Bake until the madeleines spring back when pressed lightly - about 15 minutes. Remove from the pan and let cool on a wire rack. Sprinkle with a touch of fleur de sel. Makes 18 madeleines.
San Francisco Bay Area food blogger who loves food, wine and entertaining!!
It’s almost Friday Night – my favorite day of the week. It is time to say goodbye to the work week and kick off the weekend along with enjoying our weekly tradition of Friday Night Bites. One of our favorite appetizers is the effortless cheese plate. About every other week on the way home from visiting one of my four offices, I will zoom into the Whole Foods parking lot. I guess I should call it “whole paycheck”, since I don’t often get out for less than one hundred dollars and that is just the hand basket. I tend to hit the produce section then jet across the store to the cheese section. After the cheeses, it is onto the prepared food section, the olive bar, the specialty crackers and a few other aisles that catch my attention. About 15 minutes later, the cashier reveals the total and it is 9 times out of 10 over one hundred dollars. (Click "Read More" below to continue post) I rationalize with myself that I don’t shop here daily but only a couple times a month. It is a treat for me and hubby of course. Being a true foodie, this is rational, right? Smile. Wink. After we came back from Chicago, I shared that I was inspired by many things we enjoyed there. One was the imported cheese plate at RPM Italian. We chose the Pecorino Sardo which was accompanied by a green tomato jam and some fresh bread. It was the perfect ending to a delectable dinner. The pecorino was aged beautifully which took away the “gamy” taste and paired perfectly with the jam. On my trip to Whole Foods, I found a similar pecorino which quickly went into my basket along with a few other delightful cheeses including aged Cheddar with hints of coffee grounds. I picked up a few heirloom tomatoes to create my tomato jam. I played around with quantities and flavor profiles until I came up with the end product which was simply perfect. This jam takes a bit of patience, since it takes time to reduce down to a jam consistency. Trust me, it is worth the wait. Feel free to double or triple the ingredients to make a larger batch. This one yielded about a little over a half a cup. You can use it for your next cheese plate or lather onto a grilled cheese sandwich. Happy Friday Night Bites! Tomato Jam Yields approximately 1/2 Cup 1 pound Heirloom Tomatoes or Cherry Tomatoes ½ Cup Sugar 1 Tablespoon Lemon Juice Zest of one lemon ½ teaspoon Cumin Remove the part of the tomato where it secured to the vine. Leave the skin on and cut into small dices. If using cherry tomatoes, simply cut into fours. Add to a medium pan. Next add the sugar, lemon juice and zest along with the cumin. Stir and cook over medium high heat until lightly boiling. Reduce heat to medium low and simmer for 30 to 60 minutes until it is a thick consistency. Let cool and store in an air tight jar. You can add more cumin if you desire.
This week I am thrilled to share my savory madeleine recipe with all of you! I have long been obsessed with madeleines. You tend to never think of these small shell shaped french sponge cakes as a sweet treat but not often turning them upside down to make a savory version. I have long wanted to share a savory version. Hubby loved them. Bacon, cheddar and jalapeno are a classic pairing - think jalapeno poppers. This is a fancy french version I guess. It could go perfectly with a cold beer or a glass of chardonnay. The adult beverage choices are endless I must say. Along with enjoying good food is being happy. Lately I have been reading more and more about "mindfulness". Mindfulness is a mental state achieved by focusing one's awareness on the present moment, aware of where we are and what we're doing, and not overly reactive or overwhelmed by what's going on around us. With work, family, stress, what's going on in the world and around us, we can all use a bit of mindfulness each and everyday. Here are a few simple strategies that can help fight stress, find gratitude and feel happier. Hold the door for someone - The next time you are feeling blue, try paying it forward with a positive act. A small act of kindness can increase your own happiness while reducing stress. Thank your spouse for doing the dishes - Expressing gratitude to your partner can strengthen your relationship and boost your health. Buy yourself a bouquet - Turns out looking at flowers can help combat negativity and depression while increasing workplace productivity and creativity. Sniff lavender or orange scents - Either scent helps to reduce anxiety and boost your mood. Dine by candlelight - Illuminating your meal with a flickering flame can not only make you feel more peaceful and romantic, it may also help you to reduce your waistline by consuming fewer calories. Put on a red dress - Or tie, or shirt or shoes. You will feel more confident and gain a slight energy boost. Chew some gum - Studies show that gum chewers have lower levels of anxiety. It can help to increase alertness and attention levels. Be grateful - Wake up each day and think about what you are grateful. Before going to sleep, think about one thing that happened during the day that you are grateful for. Having my food blog is a way for me to be mindful and express my creativity along with reducing stress from the week. Let me know what techniques you use to be mindful! BACON, CHEDDAR AND JALAPENO MADELEINES Makes 18 madeleines INGREDIENTS: 8 Tbs. (1 stick) butter, melted (reserve 2 Tbs. for brushing madeleine pan) 1 Cup Cake Flour 1 Medium Jalapeño , seeded and minced 6 Slices of crispy bacon, chopped fine 1/2 Cup White Cheddar Cheese, Grated and loosely packed 1 tsp. fleur de sel, plus more for sprinkling 4 eggs 1/4 tsp. Cream of tarter 2 Tbs. Sugar INSTRUCTIONS: Preheat oven to 375 degrees. Brush the molds of the two 12-well madeleine pans with 2 tablespoons of the butter and dust with flour. Tap out excess. If you have a non-stick madeleine pan, you can skip this step. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow, light and fluffy. Add the cream of tarter and sugar and beat until the mixture forms ribbons - about 3 minutes. Remove bowl from electric mixer. Use a rubber spatula, very gently fold in the flour and salt. Next fold in the remaining 6 tablespoons of cooled melted butter. Gently fold in the cheese, Jalapeño and bacon. Spoon the batter into the prepared molds so the batter is even with the rims. Bake until the madeleines spring back when pressed lightly - about 15 minutes. Remove from the pan and let cool on a wire rack. Sprinkle with a touch of fleur de sel. Makes 18 madeleines.
Okay friends, sorry I have been a bit elusive lately. Life has just gotten extremely busy and a bit of stress along the way. Seems like there is just not enough time in the day and unfortunately my lovely little blog has been the victim. I am hoping that things will calm down a bit and I can get back to posting at least 2 times per week. Click "Read More" below to continue post The good news is that was inspired for Mother’s Day and made this Cast Iron Skillet Salsa. Included on my list of items to bring for our family Mother’s Day dinner was an appetizer. You know how I adore a great appetizer and will always raise my hand to make one. There are so many great salsas out in the market place beyond the jarred salsa that is commonplace. After tasting so many wonderful artisan salsas that are available in the marketplace, I can’t go pedestrian and purchase a jarred salsa off the grocery store shelf. My apologies if I have offended anyone who loves these – just had to share my personal passion for a great salsa. The next best thing is to make a salsa from scratch at home. Oh and I can’t tell you how simple it is. This Cast Iron Skillet Salsa is so brilliant, in that you prepare the veggies and char to add flavor then blend and enjoy. It is that simple. It was so tasty, I made another batch to enjoy for Friday Night Bites! Cast Iron Skillet Salsa 6 Roma Tomatoes 3 Tomatillos 2 Large Shallots, peeled and cut in half 2 Jalapeno Peppers, stem cut and remove seeds Salt Olive Oil Place a cast iron skillet on the stove and turn the heat to high. Let the skillet heat until very hot. Add 3 Roma tomatoes with the ends cut off and cut in half, 3 tomatillos, 2 shallots and 2 jalapenos with stem and seeds removed. Drizzle a tablespoon of olive oil over the top of the vegetables. Let cook for 5 to 7 minutes or until a charring on the outside begins to happen. Remove from the heat and add to a blender. Pulse until smooth. Next add the remaining 3 Roma tomatoes with the insides removed and pulse until smooth. Add about ½ teaspoon salt. Taste and adjust seasoning. Chill until ready to serve. Note: If too spicy, add a touch of sugar.
Hard to believe that it was a week ago that I debuted my new series – Friday Night Bites. Time just goes by way too fast. I am excited to share my second installment of this fun series. A Crostini is one of my all time favorite appetizers. With the pure simplicity and endless possibilities of toppings, it is the perfect appetizer. A two to three bite wonder. If you are busy person like me and work 50 to 60 hours per week, a Crostini is a simple appetizer that you can throw together in no time. You can almost shop your refrigerator and pantry to come up with a creative Crostini. Last Friday we ended up having guests join us for our tradition. We enjoyed a cheese platter and multiple bottles of wine. It was an impromptu gathering, so I shopped the refrigerator and pantry for the cheese platter ingredients. I realized later that I had all of the ingredients for this Roasted Tomato Burrata Crostini but with my time constraints getting home late from work and the guests had already arrived, it would not have been feasible. I did however make it over the weekend and enjoyed each bite. A few months ago I attended the SF Chefs event in San Francisco and went to the Sommeliers Blind Tasting Seminar. Essentially there were three master sommeliers at the front of the class who evaluated each wine and put their best guess out to the group. My friend and I would guess along with them and actually correctly identified 5 out of 6 of the wines. I have to admit that my friend is in the wine business but I was holding my own. Smile. One of the wines that we tasted was Nipozzano Riserva Chianit Rufina DOCG 2008 from Castello di Nipozzano. With the Italian flair of the Crostini, I thought this wine would be a perfect pairing. It hosts a deep purplish color. The nose envokes scents of sour cherry, raspberry and dried plum. Next you experience an aroma of black pepper, vanilla, cocoa powder and espresso bean. The finish is smooth and endless and extremely well balanced. A winning choice! Hope that you enjoy this Friday Night Bite and wine pairing! Roasted Tomato Burrata Crostini Makes 12 Baguette, 12 half inch slices Olive oil Salt Pepper 2 Garlic cloves Pesto (see recipe below or use store bought) Burrata 12 Grape tomatoes Roasted Tomatoes Preheat the oven to 350 degrees. Cut each grape tomato in half and place onto a baking sheet cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 to 30 minutes. Remove and let cool. Crostini To make the Crostini, slice the baguette into 12 slices that are about ½ inch thick. Brush each side with olive oil. Place onto a cookie sheet and bake for about 10 minutes at 350 degrees. Check to make sure they do not get too dark. Should be golden brown on both sides. Flip at 5 minutes to ensure even cooking. Remove from the oven and rub the raw garlic clove on the top of each Crostini. Assembly To assemble cut about a tablespoon of the burrata and spread onto each Crostini. Next spoon about 1 to 2 teaspoons of pesto on top of the burrata. Add 2 of the tomato halves on top of the pesto. Sprinkle with a touch of salt. Serve immediately and enjoy!! Basil Pesto Sauce 2 C. Fresh basil leaves, packed tightly ½ C. Parmesan cheese, freshly grated 1/3 C. Pine nuts, toasted ½ C. Olive oil 3 Garlic cloves, smashed Salt and pepper to taste Use a food processor to make this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves. Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on. Continue to pulse until the mixture is smooth. Taste and then season with salt and pepper. Place into an airtight container immediately so the bright green color remains. Refrigerate until ready to use.
This week I am thrilled to share my savory madeleine recipe with all of you! I have long been obsessed with madeleines. You tend to never think of these small shell shaped french sponge cakes as a sweet treat but not often turning them upside down to make a savory version. I have long wanted to share a savory version. Hubby loved them. Bacon, cheddar and jalapeno are a classic pairing - think jalapeno poppers. This is a fancy french version I guess. It could go perfectly with a cold beer or a glass of chardonnay. The adult beverage choices are endless I must say. Along with enjoying good food is being happy. Lately I have been reading more and more about "mindfulness". Mindfulness is a mental state achieved by focusing one's awareness on the present moment, aware of where we are and what we're doing, and not overly reactive or overwhelmed by what's going on around us. With work, family, stress, what's going on in the world and around us, we can all use a bit of mindfulness each and everyday. Here are a few simple strategies that can help fight stress, find gratitude and feel happier. Hold the door for someone - The next time you are feeling blue, try paying it forward with a positive act. A small act of kindness can increase your own happiness while reducing stress. Thank your spouse for doing the dishes - Expressing gratitude to your partner can strengthen your relationship and boost your health. Buy yourself a bouquet - Turns out looking at flowers can help combat negativity and depression while increasing workplace productivity and creativity. Sniff lavender or orange scents - Either scent helps to reduce anxiety and boost your mood. Dine by candlelight - Illuminating your meal with a flickering flame can not only make you feel more peaceful and romantic, it may also help you to reduce your waistline by consuming fewer calories. Put on a red dress - Or tie, or shirt or shoes. You will feel more confident and gain a slight energy boost. Chew some gum - Studies show that gum chewers have lower levels of anxiety. It can help to increase alertness and attention levels. Be grateful - Wake up each day and think about what you are grateful. Before going to sleep, think about one thing that happened during the day that you are grateful for. Having my food blog is a way for me to be mindful and express my creativity along with reducing stress from the week. Let me know what techniques you use to be mindful! BACON, CHEDDAR AND JALAPENO MADELEINES Makes 18 madeleines INGREDIENTS: 8 Tbs. (1 stick) butter, melted (reserve 2 Tbs. for brushing madeleine pan) 1 Cup Cake Flour 1 Medium Jalapeño , seeded and minced 6 Slices of crispy bacon, chopped fine 1/2 Cup White Cheddar Cheese, Grated and loosely packed 1 tsp. fleur de sel, plus more for sprinkling 4 eggs 1/4 tsp. Cream of tarter 2 Tbs. Sugar INSTRUCTIONS: Preheat oven to 375 degrees. Brush the molds of the two 12-well madeleine pans with 2 tablespoons of the butter and dust with flour. Tap out excess. If you have a non-stick madeleine pan, you can skip this step. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow, light and fluffy. Add the cream of tarter and sugar and beat until the mixture forms ribbons - about 3 minutes. Remove bowl from electric mixer. Use a rubber spatula, very gently fold in the flour and salt. Next fold in the remaining 6 tablespoons of cooled melted butter. Gently fold in the cheese, Jalapeño and bacon. Spoon the batter into the prepared molds so the batter is even with the rims. Bake until the madeleines spring back when pressed lightly - about 15 minutes. Remove from the pan and let cool on a wire rack. Sprinkle with a touch of fleur de sel. Makes 18 madeleines.
Happy New Year! We are now in a new year with new beginnings and new hopes and dreams. I am excited for what 2015 has to offer. If I look back on 2014, it was a great year with no regrets. I am working on my goals for 2015 and excited about what will happen this year. Do you have your goals and resolutions set for the New Year? Click "read more" below to continue post I absolutely loved creating my weekly series – Friday Night Bites. I know for the last month or so, I have been a bit remiss in keeping up with the weekly postings. It is one of my resolutions and/or goals to be consistent with this fun weekly series. My hope is share innovative, classic and tasty recipes along with wine pairing ideas with each of you. One of the things that I had heard years ago was that how you spend your New Years Eve sets the tone for the year. Not sure if I quite believe it but if this New Years Eve is any indication, then it will be filled with great friends, divine wine and lots of laughs. That works just fine for me. In the spirit of sharing something classic, I have the perfect Gougere recipe to share with you. If you have never had the opportunity to enjoy this classic French treat, then now is the time. It is prepared the same way you would a cream puff with the savory elements added. It is made out of a choux pastry dough or shoe paste with gruyere, Comte or Emmantaler cheeses added. They originated from the Burgundy region and are generally served cold when tasting wine in the cellars but also served warm as an appetizer. Over the holidays, I made the absolute perfect Gougeres and enhanced it with parmesan, cheddar and fresh thyme. The combination was stunning and so perfect with a chilled glass of chardonnay or a glass of your favorite bubbly. They are easy to prepare and will simply impress your guests! Happy Friday Night Bites! Parmesan, Cheddar and Thyme Gougeres ¼ Cup Butter 1 Cup Water 1 Cup Flour Pinch of Cayenne ¼ teaspoon Salt 1 Cup + 2 Tablespoons grated Sharp Cheddar Cheese ½ Cup Grated Parmesan Cheese 2 teaspoons Fresh Thyme, chopped 4 Large Eggs Garnish 1/3 Cup Grated Parmesan Cheese 1 Tablespoon Fresh Thyme Leaves Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper. In a medium sized sauce pan bring the butter and water to a boil. Remove from the heat and add the flour, cayenne, salt and pepper and stir well to blend. Return to the heat and stir vigorously until the mixture forms a ball and a thin film forms on the bottom and sides of the pan. Should be about 1 minute. Transfer mixture to a stand mixer and add the cheddar and parmesan and thyme and beat on low speed until combined. Add the eggs, one at a time, fully incorporating each egg between additions and scrape bowl as needed. Use a small cookie or ice cream scooper to place 1 ½ rounds on the parchment and space at least 1 inch apart. Dip your finger in water to gently pat down each gougere to form a round top. Sprinkle the top of each gougere with parmesan and a sprig of fresh thyme. Bake until puffed and golden brown and centers are cooked through but still moist. About 20 to 25 minutes. Let cool slightly and serve.
What an incredibly busy week. So hectic that this weeks Friday Night Bites is actually appearing on Friday. With work kicking into high gear along with hosting my direct reports for the annual team appreciation lunch at my house plus some other events, this week whirled by. Click "Read More" below to continue post I am excited to share this incredibly easy appetizer that is a true winner for any party or simply nibbling on a Friday night. I typically adorn with salami but thought pepperoni would be a nice touch along with a bit of Basil Vinaigrette. The combination was delicious. They can be made ahead of time and kept in an air tight container then simply arrange on a platter or plate and enjoy. You can drizzle the basil vinaigrette or serve on the side – you choose. The recipe is a bit loose and I am sharing for 24 skewers plus the vinaigrette. Just curious to learn about the various ways that you have made these little nibbles. Always love hearing about others creative ideas. Happy Friday Night Bites!!! Pepperoni Caprese Bites with Basil Vinaigrette Makes 24 24 Mini Mozzarella Balls 24 Basil Leaves 24 Slices of Pepperoni 24 Small Cherry Tomatoes 24 Toothpicks Thread the mozzarella ball first then fold the pepperoni in half and half again and thread onto the toothpick. Next add the basil leaf then the tomato. Basil Vinaigrette 1/3 Cup Olive Oil 1 Tablespoon White Balsamic Vinegar ¼ teaspoon Garlic Powder 1 Scallion, finely minced 6 Basil leaves, chopped fine Pinch of salt 6 Grinds of Black Pepper In a medium glass jar, add all of the above ingredients and shake well. Let sit at least 30 minutes to let the flavors develop.
Real butter, fake butter or no butter? Microwave or stove? White or yellow? Plain or flavored salt? How do you like your popcorn? I prefer white popcorn that is popped in a large pot over the stove and lightly salted with a drizzle or two of real melted butter. I pop it the old fashioned way over the stove, the way my Mom taught me and shake it in a paper bag to ensure the salt and butter distributes over all of the popcorn. With the resurgence of popcorn onto the culinary scene; it has been claimed as the snack of 2013. It is light, crispy and versatile. Among the savory flavored popcorns - I have seen it dusted with various herbs, parmesan cheese, truffle, garlic, bacon, chili, lime, dill or curry. The classic sweet variety is caramel and kettle corn. Popcorn has gone gourmet! (Click "Read More" below to continue post) If you put on your creative hat for a few minutes, how many various varieties of popcorn flavors can you device. I have to admit that my mind is spinning right now and the flavor combinations are exploding in my head right now. No pun intended. Smile. Don’t be surprised to see some of these flavors in future Friday Night Bites features. Today I have for all of you a super simple yet incredibly flavorful combination. One of my favorite, okay obsessions, is Sriracha sauce. Why not use it to flavor some freshly popped popcorn? My thought exactly. The result was magnificent and addictive creation. Perfect to enjoy with a glass of crisp sauvignon Blanc, dry bubbly or a chilled glass of beer. A perfect Friday Night Bite in my opinion and hopefully yours too. Sriracha Popcorn 3 Tablespoons vegetable oil ½ Cup White popcorn kernels Salt Use a large stock pot with a lid to pop the popcorn. Over a medium to high heat, add the vegetable oil and kernels to the pot. Once the first kernel pops, add the lid and shake frequently to prevent burning. When the popping has almost stopped, dump into a large paper bag and sprinkle with salt and shake. Next add the Sriracha Butter to the popcorn and shake really well to ensure popcorn is well covered. Sriracha Butter 4 Tablespoons Butter 1 Tablespoon Sriracha Sauce 2 Garlic cloves, finely minced In a medium sauce pan, add the butter and let it melt over medium heat. Next add the sriracha sauce and minced garlic. Stir until combined. Turn off the heat and let the flavors meld for 5 to 10 minutes. Pop the kernels while the butter is infusing.
San Francisco Bay Area food blogger who loves food, wine and entertaining!!
Join us for some spooky fun on Friday the 13th. Lite bites and non-alcoholic witches brews will be available for your enjoyment. All ages welcome!
At our last book club get together, we had the most amazing dessert. We alternate between the 10 ladies in the club as to who will be the hostess (with the mostess). A couple weeks ago, Cindy opened up her lovely home to all of us to discuss our book selection – Transatlantic by Colum McCann. The overall majority enjoyed the book and we had some lively discussion, which is a good thing. Sometimes the book doesn’t resonate with everyone and that is okay; just means the discussion is shorter. (Click "Read More" below to continue post) Cindy served an amazing cheese platter with fresh vibrant figs, distinctive crackers and an artisan garlic and herb creamy cheese. It is always a treat for me to go to someone else’s house and be pampered by delicious food. After a long workday, this was such a nice treat. Along with an amazing dinner, she was giddy with delight to share her dessert. She returned to the living room with a tray of little glasses with a white snow like dessert. We asked her what it was and proceeded with – “taste it and give me your guesses”. Many of us guessed lime sorbet and soon Cindy let us know that it was a Gin & Tonic. We all broke out in laughter and delight. Each bite was supreme. I knew I needed to recreate and share with all of you. In fact, I had a dinner party over the weekend and served this as a palate cleanser in between the starter course of handmade crab cakes with tomato chutney and the main event of merlot and pomegranate braised lamb shanks with couscous. Just a quick side note, I served my Fig Crostini Trifecta as our appetizer course and sat outside since it was a perfect evening. My guests had such a big smile on their faces and not a drop of the sorbet was left. The recipe yields quite a bit; since a little goes a long way, I decided I would incorporate it into our Friday Night Bite repertoire. It is such a perfect little treat. Trust me, I was not a huge gin person, but with the lime simple syrup, the gin is an afterthought. I would imagine you could substitute the gin for vodka and make a Vodka Tonic Sorbet. If you are part of a book club or simply just love to read, I would love to hear your suggestions for some great future reads. In case you are curious, our current selection is Orange is the New Black by Piper Kerman. So far, so good! Smile. Gin & Tonic Sorbet 1/2 c water 1/2 c sugar Juice & zest of 2 limes 2 1/2 cups tonic water 1/2 cup gin (I used Sapphire + added an extra splash) 1 egg white Prepare the simple syrup by boiling the water and sugar in a saucepan. Once the sugar has dissolved, remove from heat. Add the lime zest and juice to the simple syrup and allow to cool completely. Once cooled, add the gin & tonic water. Strain the mixture through a sieve and then freeze mixture. After 4 hours use a fork and scrape the mixture and put it back in the freezer. Repeat 2 more times. Alternatively, the mixture can be placed in an ice cream maker and follow machine instructions. Froth the egg white with a fork. Combine with the sorbet mixture. Using either a food processor or immersion blender, pulse the mixture quickly to attain desired consistency. Refreeze. Serve in small glasses with a slice of lime and a small spoon.
Happy New Year! We are now in a new year with new beginnings and new hopes and dreams. I am excited for what 2015 has to offer. If I look back on 2014, it was a great year with no regrets. I am working on my goals for 2015 and excited about what will happen this year. Do you have your goals and resolutions set for the New Year? Click "read more" below to continue post I absolutely loved creating my weekly series – Friday Night Bites. I know for the last month or so, I have been a bit remiss in keeping up with the weekly postings. It is one of my resolutions and/or goals to be consistent with this fun weekly series. My hope is share innovative, classic and tasty recipes along with wine pairing ideas with each of you. One of the things that I had heard years ago was that how you spend your New Years Eve sets the tone for the year. Not sure if I quite believe it but if this New Years Eve is any indication, then it will be filled with great friends, divine wine and lots of laughs. That works just fine for me. In the spirit of sharing something classic, I have the perfect Gougere recipe to share with you. If you have never had the opportunity to enjoy this classic French treat, then now is the time. It is prepared the same way you would a cream puff with the savory elements added. It is made out of a choux pastry dough or shoe paste with gruyere, Comte or Emmantaler cheeses added. They originated from the Burgundy region and are generally served cold when tasting wine in the cellars but also served warm as an appetizer. Over the holidays, I made the absolute perfect Gougeres and enhanced it with parmesan, cheddar and fresh thyme. The combination was stunning and so perfect with a chilled glass of chardonnay or a glass of your favorite bubbly. They are easy to prepare and will simply impress your guests! Happy Friday Night Bites! Parmesan, Cheddar and Thyme Gougeres ¼ Cup Butter 1 Cup Water 1 Cup Flour Pinch of Cayenne ¼ teaspoon Salt 1 Cup + 2 Tablespoons grated Sharp Cheddar Cheese ½ Cup Grated Parmesan Cheese 2 teaspoons Fresh Thyme, chopped 4 Large Eggs Garnish 1/3 Cup Grated Parmesan Cheese 1 Tablespoon Fresh Thyme Leaves Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper. In a medium sized sauce pan bring the butter and water to a boil. Remove from the heat and add the flour, cayenne, salt and pepper and stir well to blend. Return to the heat and stir vigorously until the mixture forms a ball and a thin film forms on the bottom and sides of the pan. Should be about 1 minute. Transfer mixture to a stand mixer and add the cheddar and parmesan and thyme and beat on low speed until combined. Add the eggs, one at a time, fully incorporating each egg between additions and scrape bowl as needed. Use a small cookie or ice cream scooper to place 1 ½ rounds on the parchment and space at least 1 inch apart. Dip your finger in water to gently pat down each gougere to form a round top. Sprinkle the top of each gougere with parmesan and a sprig of fresh thyme. Bake until puffed and golden brown and centers are cooked through but still moist. About 20 to 25 minutes. Let cool slightly and serve.
Do you want a quick and easy show stopper appetizer? If you answered yes, then I have an easy and delicious recipe for you. You can actually simply shop your pantry. If you are like me and stock your pantry with an assortment of items, then you should be set. If you have chicken stock, onions, a jar of roasted red bell peppers and a jar of sun dried tomatoes, then you are ready to start cooking. Oh if you also have a jar of prepared pesto, then you have a garnish or I will share the recipe for a simple handmade pesto recipe. When I entertain, I like to create something that gives the “wow” factor with both presentation and taste. These roasted red pepper soup does just that. I serve in shot glasses so it is a few sips of a flavorful soup without have to both with a bowl and spoon. The addition of the sun dried tomatoes adds a bit of sweetness along with a punch of flavor. To contrast, I add a bit of pesto on the top for color and flavor. Serve on a tray to your guest or simply set on top of a interesting wood platter and let them serve themselves. Red Bell Pepper & Sun Dried Tomato Soup Shooters Makes 10 to 12 shots 2 Cups Chicken Stock 1 Medium Onion, small dice 2 Roasted Red Bell Peppers 3 T. Sun Dried Tomatoes 1 Tablespoon Olive Oil Salt and Pepper Pesto (see below) In a medium sauce pan, add the olive oil and diced onions. Sauté until translucent over medium heat. Roast your own red bell peppers or use the jarred variety. Remove from jar and drain the liquid then chop into thin strips. Add to pan along with the sun dried tomatoes. Add the chicken stock and add a touch of salt and pepper. Let simmer for 30 minutes then use an emulsion blender to puree the soup. Spoon carefully into the shot glasses and add a small dollop of pesto on top. Pesto Recipe 2 C. Fresh basil leaves, packed tightly ½ C. Parmesan cheese, freshly grated 1/3 C. Pine nuts, toasted ½ C. Olive oil 3 Garlic cloves, smashed Salt and pepper to taste Use a food processor to make this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves. Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on. Continue to pulse until the mixture is smooth. Taste and then season with salt and pepper. Place into an airtight container immediately so the bright green color remains. Refrigerate until ready to use.
Back in December I made the most magnificent biscuits. After visiting the biscuit bender 6 months ago in the San Francisco Ferry Building I was on a quest to create biscuits as good as his or better. I believe I accomplished my task with these heavenly biscuits. Since the end of last year when I hosted our annual food bloggerscookie exchange and lunch, I promised I would post my recipe for the biscuits I served. Finally that day has arrived. I know that Patti, Liren, Jean, Azmina, Lisa and Gina will be thrilled to be able to make these at home. Knowing these talented ladies, they will put a twist on the recipe and come up with a fun variation. Click "Read More" below to continue For this week’s Friday Night Bites, I thought I would do something a bit different. I made the biscuits but in a petite version that could be served with your favorite cheeses. The biscuits were a nice change from the traditional crackers and cheese. You can certainly cut them out to yield a larger biscuit but I thought the petite version was fun as a appetizer. Petite Sage and Gruyere Biscuits 2 Cup Flour 1 Tablespoon baking powder ½ teaspoon baking soda 1 teaspoon Salt 12 Tablespoons Cold Butter 1 Cup Gruyere Cheese, grated 5 Tablespoons Fresh Sage, rough chop 6 Grinds Fresh Pepper ½ Cup Buttermilk Egg Wash 1 Large Egg + 1 Tablespoon Milk Preheat oven to 400 degrees. In a large bowl, mix together the flour, baking powder, baking soda and salt. Cut the cold butter into cubes and add to the dry mixture. Use your fingers and break up the butter into pea size pieces. Next add the grated cheese and chopped sage and mix gently. In a small bowl, mix the buttermilk and egg together then add to the dry mixture and combine until incorporated. Lightly knead the dough together and be careful to not over mix. Sprinkle flour on your work surface and press the dough together to form a square that is 9 inches by 9 inches. It should be about one inch thick. Next cut into six 1 ½ wide strips horizontal and turn to cut 6 1 ½ wide strips vertical, which should give you 24 petite biscuits. Place onto a cookie sheet lined with parchment paper. Brush each biscuit with the egg wash and top with a few sprinkles of fleur de sel. Let chill in the refrigerator for 30 minutes prior to baking. Bake for 9 to 12 minutes or until lightly golden brown.
I pre-ordered the new Barefoot Contessa Cookbook – Foolproof and it finally arrived last week at my office. I could hardly wait to browse through all of the recipes to see what I would make first. After looking through, the Jalapeno Cheddar Crackers just leaped off the page and those would be the first recipe. I have to say that I am not a jealous person, but today I was. I was browsing facebook today and saw a few of my co-workers who went to Palo Alto to attend Ina Garten’s in person book signing. How cool that they got to meet Ina! If you asked me which celebrity chef I would love to meet and hang out with, it would have to be Ina. I have all 7 of her books and this new one makes eight. Ina has a knack for making simple recipes that always come out perfect and taste fantastic. It is only appropriate that her latest book is titled – “Foolproof”. I read the recipe over a couple times and decided to double the jalapeno and substitute the chipotle chili powder for the traditional version. I found some extra sharp white cheddar cheese from Trader Joe’s that was simply perfect. I just had to indulge in a slice or two of cheddar while making the dough. These crackers are simple, jam packed with flavor and perfect for the Friday Night Bite series. You can make the dough ahead of time, then simply slice and bake. You can kick these up a notch by serving a bit of chili jam along side. A great wine pairing for these crackers is a crisp Sauvignon Blanc. One of my all time favorites is from KimCrawford from Marlborough, New Zealand. It is a high-spirited wine that is overflowing with flavors of pineapple and stone fruit with a hint of herbaceousness. On the nose is a spray of citrus and tropical fruits along with a slight grassy undertone. It is bright, fun and consistently a perfect Sauvignon Blanc in my book. Jalapeno Cheddar Crackers Makes 32 to 34 crackers 2 cups flour 1 teaspoon salt 1/8 teaspoon baking powder 14 tablespoons cold butter, diced 5 ounces extra sharp white cheddar, grated 2 tablespoons minced seeded jalapeno pepper ½ teaspoon chili powder 3 tablespoons ice water 1 egg beaten with 1 tablespoon milk, for egg wash Fleur de sel or sea salt Place the flour, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the cheddar, jalapeno, and chili powder and pulse again. With the food processor running, add the ice water all at once. Continue to pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic and refrigerator for at least one hour. When ready to bake, preheat the oven 400 degrees. Line a sheet pan with parchment paper. Cut the dough in 3/8-inch thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
Don’t you just love the “easy breezy” appetizers? I certainly do. Lately I have been snacking on those little golden nuggets that we have all grown to love – the iconic “gold fish” crackers. They are portable, tasty and extremely satisfying. On the way home from work one evening, I was contemplating my next Friday Night Bite and then it came to me. I love those gold fish, so why not elevate them to the next level. I had the general concept in my head, just needed to put together the right combination of flavors. Digging through my pantry, I stumbled upon a packet of Good Seasonings Zesty Italian Salad Dressing mix and that would become the base for this quick snack. The result was a delicious and straightforward treat. The recipe makes quite a generous amount, so I brought some to my office and saved the rest for hubby and me to snack on. (Click "Read More" below to continue post) With the holiday season right around the corner, hubby and I are getting into the spirit this year. We absolutely love movies on the Hallmark Channel. I am so lucky that hubby enjoys the feel good movies as much as me. One of us will look over at the other and ask – “do you have a tear in your eye?” Often the response is – “Yes, do you?” and then we both acknowledge that we are both suckers for a sappy movie. If you love happy, feel good movies with a great message woven throughout, then you probably already watch Hallmark. If you have not indulged in the world of Hallmark movies, then I urge you to check it out. Currently we are enjoying the “Countdown to Christmas” with 12 original new movies for 2013. I believe we have one new movie in our cue to watch and it sounds like a perfect start to the weekend along with enjoying our Friday Night Bites. Spicy Goldfish Crackers 10 Cups Goldfish Crackers ¾ Cup Olive Oil or Canola Oil 1 Package Good Seasonings Zesty Italian Salad Dressing Mix 1 teaspoon Garlic Powder 1 teaspoon Lemon Pepper 1 teaspoon Dill Weed 1 teaspoon Crushed Red Pepper (use half if less spicy is desired) Mix the oil and spices together in a large bowl. Add the goldfish and mix well. Spread over two large sheet pans with sides. Bake at 325 degrees for 15 minutes. Remove from oven and toss gently. Let cool. Store in an airtight container or plastic freezer bags.
Who would like a bite of these crunchy chocolaty quinoa bites? 😋 made with only TWO ingredient! They couldn’t be easier to make and they’re super addictive and lush 😍 perfect Friday night treat 🤩🙏🏼
File this under the Onion Soup Mix Recipe category, though there is no Lipton onion soup mix in site. I may even serve these at my next...
This Creamy Mac and Cheese takes just minutes to prepare on the stovetop, contains two types of cheese, and is creamy, hearty, and delicious!
Hubby and I aren't really sports fans. We don’t typically sit home on Sundays to watch a football game. We are probably in the minority when it comes to being sports fans; however last weekend with the San Francisco 49’s in contention for heading to the super bowl; our sports fanatic side came out for a day. Smile. Of course we wanted to see if the Bay Area team would be represented in one of the biggest sports day of the year. Sorry to all Falcon fans for your loss; however super happy that our local team is heading to New Orleans to give it all they’ve got. Go niners! We enjoy going to a super bowl party though. With any super bowl party, the next best thing to watching the game is of course the food. Now I can always get into the food at a super bowl party along with the socializing factor. Smile. Recently while browsing Pinterest, I came across this recipe for Cauliflower Buffalo Wings – it simply fascinated me. I am not much of a chicken wings person, but the idea of a healthier version without the traditional wing component, was something worth trying. (Click "Read More" below to continue post) Anything with a spicy side and blue cheese is a touchdown with me. No pun intended - just couldn’t resist. Smile. I altered the recipe by using whole wheat flour, more garlic and less hot sauce and making my personal favorite Blue Cheese Recipe. The result was a fairly healthy - I stress “fairly healthy” appetizer. I think this would be a great option for all of you who want a tasty and unique appetizer for the upcoming super bowl festivities. Cauliflower Buffalo Wings 1 Head Cauliflower 1 Cup Milk ¾ Cup Whole Wheat Flour 1 Tablespoon Garlic Powder 1 Tablespoon Butter ½ Cup Frank’s Red Hot Sauce ½ Cup Blue Cheese Dressing Preheat oven to 450 Degrees. Trim the head of cauliflower into appetizer sized bites and set aside. In a bowl stir together milk, flour and garlic powder. Dip each piece of cauliflower into the batter and allow the extra batter to drip off. Place on a greased baking sheet. Spray the tops of the florets with cooking oil. Bake for 18 minutes. Melt the butter in a saucepan over low heat and add the Frank’s hot sauce and stir. Toss cooked cauliflower pieces with the sauce. Put back on cookie sheet and bake for 5 to 7 more minutes in the oven. Remove and serve with a side of Blue Cheese Dressing. Adapted from: An Edible Mosaic Blue Cheese Dressing ½ C. Maytag Blue Cheese ½ C. English Stilton 1 C. Buttermilk 2 T. Olive Oil 1 T. Fresh Lemon Juice 1 T. Worcestershire Sauce ½ t. Garlic Powder ¼ t. Salt 6 to 8 Grinds of Fresh Pepper Let both cheeses come to room temperature. In a medium bowl add the room temperature cheese and smash with a spoon until semi smooth with a few chunks. Add the remaining ingredients. Stir together until combined. Transfer to a container with a tight seal and refrigerate until ready to use.
Growing up there was a special family style restaurant called Bancheros. It was completely old school Italian but we loved going there as kids. Often my parents would call ahead and pick up dinner to enjoy at home. My absolute favorite item on the menu was their soup. It was nothing fancy but the flavors were just supreme. Several years ago I learned that they closed their doors and it was like a really good friend who moved away or worse passed on. I would never be able to enjoy that special soup. Click "Read More" below to continue post About a year ago, a co-worker and I got to chatting one day and I learned that her husband’s family also enjoyed Bancheros. She also let me know that she had the recipe for the soup. My mouth almost fell to the floor. I was incredibly excited. After many trials and tribulations, she perfected the proportions. Once she gave me the recipe, I gave it a whirl. I changed some of the proportions and added the missing ingredient – garlic powder. The end result was pure perfection. Over the holidays, I wanted to surprise my family by whipping up a batch of this delicious and satisfying soup. I just let them know that I was bringing a divine soup and that was it. Once they all tasted it, they were transported back to the days of Bancheros soup and were dying to get the recipe. It has taken me a bit of time to get around to making it again, so I could share with all of you. I know it is the first day of spring, but I felt like some soup for this weeks Friday Night Bites - something warm and comforting. It went perfect with homemade garlic bread and a rich bottle of Cabernet Sauvignon. Perfect Italian Soup 8 Cups Chicken Stock 1 Potato (peeled and cut into very small cubes) 2 Carrots, peeled and small dice 2 Celery Stalks, small dice 1/2 Cup Pearl Barley 1/2 Cup Pastina Pasta or Orzo ½ teaspoon Garlic Powder ½ Cup Tomato Sauce Salt and Pepper to taste Parmesan Cheese for garnish when serving In a large stock pot, bring the chicken stock to a boil and add the vegetables, barley, Pastina and garlic powder. Let cook on medium for about 30 minutes, and then add the tomato sauce and salt and pepper. Let simmer for another 30 minutes. Serve with parmesan cheese and garlic bread. Note: You can combine half chicken stock and half beef stock for a richer flavor.
Okay friends, sorry I have been a bit elusive lately. Life has just gotten extremely busy and a bit of stress along the way. Seems like there is just not enough time in the day and unfortunately my lovely little blog has been the victim. I am hoping that things will calm down a bit and I can get back to posting at least 2 times per week. Click "Read More" below to continue post The good news is that was inspired for Mother’s Day and made this Cast Iron Skillet Salsa. Included on my list of items to bring for our family Mother’s Day dinner was an appetizer. You know how I adore a great appetizer and will always raise my hand to make one. There are so many great salsas out in the market place beyond the jarred salsa that is commonplace. After tasting so many wonderful artisan salsas that are available in the marketplace, I can’t go pedestrian and purchase a jarred salsa off the grocery store shelf. My apologies if I have offended anyone who loves these – just had to share my personal passion for a great salsa. The next best thing is to make a salsa from scratch at home. Oh and I can’t tell you how simple it is. This Cast Iron Skillet Salsa is so brilliant, in that you prepare the veggies and char to add flavor then blend and enjoy. It is that simple. It was so tasty, I made another batch to enjoy for Friday Night Bites! Cast Iron Skillet Salsa 6 Roma Tomatoes 3 Tomatillos 2 Large Shallots, peeled and cut in half 2 Jalapeno Peppers, stem cut and remove seeds Salt Olive Oil Place a cast iron skillet on the stove and turn the heat to high. Let the skillet heat until very hot. Add 3 Roma tomatoes with the ends cut off and cut in half, 3 tomatillos, 2 shallots and 2 jalapenos with stem and seeds removed. Drizzle a tablespoon of olive oil over the top of the vegetables. Let cook for 5 to 7 minutes or until a charring on the outside begins to happen. Remove from the heat and add to a blender. Pulse until smooth. Next add the remaining 3 Roma tomatoes with the insides removed and pulse until smooth. Add about ½ teaspoon salt. Taste and adjust seasoning. Chill until ready to serve. Note: If too spicy, add a touch of sugar.
These Eggplant and Lentil Vegan Meatballs are everything we could hope for in a non-meatball. They are full of flavour with a perfect meaty texture. They can charm even the vegan skeptics into reaching for another.