Creamy white beans, tart sun-dried tomatoes and fragrant basil top crunchy garlic toasts in this simple appy that’s sure to put a smiley face on all of your guests.
1 tablespoon olive oil, plus 2 more for bruschetta
1 medium garlic clove, peeled and minced, about 1 teaspoon
½ teaspoon hot chili pepper flakes
1 (15.5-ounce) can cannellini beans, drained
Salt and freshly ground pepper
½ cup sun-dried tomatoes packed in oil, drained, chopped
2 tablespoons chopped fresh basil leaves
½ large lemon juiced, about 2 tablespoons
1 (16-ounce) loaf French bread, cut into (1/2-inch thick) diagonal slices
1 teaspoon garlic powder
Parmesan cheese
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the garlic and chili pepper flakes, Cook until fragrant, about 1 to 2 minutes. Add the cannellini beans to the pan and stir. Season with salt and pepper. Remove the skillet from the heat. Stir the sun-dried tomatoes, basil and lemon juice into the bean mixture. Set aside.
Place a grill pan on the stove top over medium high heat. Combine the remaining 2 tablespoons olive oil with the garlic powder. Brush both sides of the French bread slices with the garlic flavored olive oil. Grill the bread, turning once until golden and crunchy.
Place the grilled bread onto a platter and spoon a generous amount of the bean mixture on each one. Shave slices of Parmesan cheese over the top.
Servings: Enough for a crowd
Preparation Time: 20 minutes
Cook Time: 20 minutes to grill bread
Friday, September 11, 2009
Tuesday, August 18, 2009
A Tale of Two Salmon and Tequila for All
Hello Summer Foodies,
Surviving the dog days of summer? I have a couple of great salmon recipes for you. For all you barbecue lovers, the first recipe is an effort to play down the fishy-ness of the salmon, by glazing it with barbecue sauce and putting it in a hoagie bun. Just open wide, close your eyes and savor…prepare to become a serious fan of my Barbecued Salmon Hoagie!!
The second recipe is based on the classic French preparation for poached salmon. I must admit that I am inspired by the film Julie & Julia. You must see this movie – just be aware that the popcorn in your lap will not satisfy your appetite whilst immersed in all of the amazing food scenes! If, like me, you were inspired by the Bœuf bourguignon, but find it just a little too heavy for the summer heat, this delicate dish of Poached Salmon with Piquant Mustard Sauce is a fine substitute.
Now, for the tequila tale:
When my kids were here for the 4th of July celebration this summer, we concocted a cocktail that turned out to be a BIG hit! You might want to serve this festive, summer drink at your Labor Day picnic, and, since you have to start a couple of weeks in advance, I’m offering it to you now!
In a beverage server, or sealable large glass container, layer wedges of watermelon and fresh cherries. Fill the container to the top with your favorite tequila. Place the top onto the container and walk away. Over several days, you can watch as the fruit absorbs both liquor and sweet summer flavors. Let everything marinate together for at least a week and longer if you like.
We used our fruit flavored tequila to make “Watermelon Margaritas”. Prepare the base for the cocktail by emulsifying the inside of a seedless watermelon. We mushed up (this is a highly technical culinary term – not used by Julia in any of her 700 pages) two large watermelons for our big 4th of July bash. Add two or more large cans of lime concentrate to the watermelon slush. You can prepare this base in advance. Pour it into a large container and refrigerate.
For Watermelon Margaritas, take a lime wedge and run it around the rim of a margarita glass. Combine margarita salt with a bit of granulated sugar and place onto a small plate or into a shallow bowl. Dip the rim of the glass into the salt/sugar combo. Pour the slush mixture into the glass. Top with a drizzle of Triple Sec Liqueur and a generous splash of fruit flavored tequila. Top with a fresh, pitted cherry. What a refreshing summer party starter!!
For Watermelon Margaritas, take a lime wedge and run it around the rim of a margarita glass. Combine margarita salt with a bit of granulated sugar and place onto a small plate or into a shallow bowl. Dip the rim of the glass into the salt/sugar combo. Pour the slush mixture into the glass. Top with a drizzle of Triple Sec Liqueur and a generous splash of fruit flavored tequila. Top with a fresh, pitted cherry. What a refreshing summer party starter!!
Remember you can share your comments and recipes right here. I love to hear from you.
Until then, as Julia says, “Bon Appétit”!
Poached Salmon with Piquant Mustard Sauce
This delicate dish is perfect for a luncheon plate or for a light summer supper in the garden. It’s a breeze to prepare. The secret is not to overcook the fish. It should be rare in the center and flaky on the edges. If you are not a salmon devotee, you can use the same technique for chicken.
½ pound grilled salmon, sliced into 2 pieces
Salt and freshly ground pepper
1 large carrot, peeled, trimmed and sliced
1 large shallot, peeled and thinly sliced
2 to 3 radishes, thinly sliced, about two tablespoons
2 bay leaves
A handful of fresh parsley
1 tablespoon peppercorns
1 to 2 cups white wine
2 tablespoons good quality mayonnaise
2 tablespoons sour cream
2 tablespoons whole grain Dij
on mustard
½ lemon juiced, about 2 tablespoons
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley
Sprinkle the salmon fillets with salt and pepper. Place the vegetables and herbs into a skillet. Toss in the peppercorns. Pour in the wine. You want enough wine to halfway submerge the salmon fillets. Bring the poaching liquid to a simmer over medium heat. Place the salmon fillets, skin side down, into the skillet. Cook until the salmon is still rare in the center, about 6 to 8 minutes depending on the thickness of the fillets. Transfer to a serving platter.
Prepare the sauce by whisking together the remaining ingredients in a small bowl. Garnish the salmon with a dollop of sauce.
Servings: 2
Preparation Time: 10 minutes
Cook Time: 6 to 8 minutes to poach salmon
½ pound grilled salmon, sliced into 2 pieces
Salt and freshly ground pepper
1 large carrot, peeled, trimmed and sliced
1 large shallot, peeled and thinly sliced
2 to 3 radishes, thinly sliced, about two tablespoons
2 bay leaves
A handful of fresh parsley
1 tablespoon peppercorns
1 to 2 cups white wine
2 tablespoons good quality mayonnaise
2 tablespoons sour cream
2 tablespoons whole grain Dij
on mustard½ lemon juiced, about 2 tablespoons
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley
Sprinkle the salmon fillets with salt and pepper. Place the vegetables and herbs into a skillet. Toss in the peppercorns. Pour in the wine. You want enough wine to halfway submerge the salmon fillets. Bring the poaching liquid to a simmer over medium heat. Place the salmon fillets, skin side down, into the skillet. Cook until the salmon is still rare in the center, about 6 to 8 minutes depending on the thickness of the fillets. Transfer to a serving platter.
Prepare the sauce by whisking together the remaining ingredients in a small bowl. Garnish the salmon with a dollop of sauce.
Servings: 2
Preparation Time: 10 minutes
Cook Time: 6 to 8 minutes to poach salmon
Barbecued Salmon Hoagie
Open wide! This easy, good-for-you sammich is piled high with ingredients that you are going to Yum over.
½ pound grilled salmon, sliced into 2 pieces
Salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons homemade or good quality prepared barbecue sauce
2 whole grain hoagie rolls
1 large plum tomato, diced into ½-inch pieces
Hamburger dill pickle chips
Cole slaw
Sprinkle the salmon fillets with 1 tab
lespoon olive oil and season with salt and pepper. Grill the salmon, flesh side down to form grill marks, about 3 to 4 minutes depending on thickness. Carefully turn the salmon. Brush the seared side with barbecue sauce (homemade is best, but a good quality barbecue sauce in a jar will work just fine.) Grill the salmon for about 3 to 4 minutes more. Carefully turn the salmon one more time to sear the other side with the barbecue sauce. Cook until the salmon is still rare in the center. Remove to a platter, glazed side up.
Brush the inside of the hoagie rolls with the remaining olive oil. Grill the rolls until just golden. Transfer the rolls to a platter. Place the fillets onto the rolls, top with diced tomato, pickle chips and cole slaw.
Servings: 2
Preparation Time: 5 minutes
Cook Time: 6 to 8 minutes to grill salmon
½ pound grilled salmon, sliced into 2 pieces
Salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons homemade or good quality prepared barbecue sauce
2 whole grain hoagie rolls
1 large plum tomato, diced into ½-inch pieces
Hamburger dill pickle chips
Cole slaw
Sprinkle the salmon fillets with 1 tab
lespoon olive oil and season with salt and pepper. Grill the salmon, flesh side down to form grill marks, about 3 to 4 minutes depending on thickness. Carefully turn the salmon. Brush the seared side with barbecue sauce (homemade is best, but a good quality barbecue sauce in a jar will work just fine.) Grill the salmon for about 3 to 4 minutes more. Carefully turn the salmon one more time to sear the other side with the barbecue sauce. Cook until the salmon is still rare in the center. Remove to a platter, glazed side up.Brush the inside of the hoagie rolls with the remaining olive oil. Grill the rolls until just golden. Transfer the rolls to a platter. Place the fillets onto the rolls, top with diced tomato, pickle chips and cole slaw.
Servings: 2
Preparation Time: 5 minutes
Cook Time: 6 to 8 minutes to grill salmon
Monday, July 20, 2009
WHEN LIFE GIVES YOU LEMONS…….
When inspiration knocks, invite your friends to supper! Roasted lemons are my inspiration centerpiece for an al fresco dinner party menu, created especially for my pals, Jim and Barbara. These guys know their Italian dishes and fresh ingredients. I have devoured their signature dish - a baked, stuffed artichoke cooked in rich marinara sauce that will make you sing like Sinatra. I’ve sampled their tomato mozzarella salad, and had not one, but two helpings of Jim’s famous meatballs! Joining them are my dear pals, Mindy and Lee. He’s known for his perfectly grilled beef filet (he orders from Lobels), she, for her yummy desserts. The party guest list is rounded out by my BFF (Best Foodie Friend) Diana and her hubby, Steve. Steve and my hubby bond over their mutual love of dessert. And I quote from Steve, “If it ain’t frozen, it ain’t dessert!”
In addition to the lovely lemons, artisanal goat cheese from my local farmer’s market inspires the menu; it’s flavored with lavender, herbs da Provence and other worldly spices. The cheese is not only fragrant, but smooth and velvety, and is the perfect ingredient to use as in appy course. I create a goat cheese tart using puff pastry, sautéed wild mushrooms and roasted red peppers. My first course salad is akin to Jim’s favorite. My version of Caprese includes grilled eggplant, enhanced with a gremolata (using the zest of my lemons) knock-off garnish. For the main course, I brine a pork roast and stuff it with spinach and sun-dried tomato pesto. A simple sauce created from roasted lemons and fresh thyme adds a sparkle. The flavors merge for a just perfect, “uh huh, that’s what I’m talkin’ about” in the mouth. The veggie sides are simply sautéed zucchini, topped with roasted tomatoes and pine nuts, and roasted potatoes and whole shallots seasoned with olive oil and sea salt. For the dessert lovers in the crowd, I offer cherry/berry puffs with silky mascarpone and a scoop of lemon sorbet (because if it’s not frozen ……)
In addition to the lovely lemons, artisanal goat cheese from my local farmer’s market inspires the menu; it’s flavored with lavender, herbs da Provence and other worldly spices. The cheese is not only fragrant, but smooth and velvety, and is the perfect ingredient to use as in appy course. I create a goat cheese tart using puff pastry, sautéed wild mushrooms and roasted red peppers. My first course salad is akin to Jim’s favorite. My version of Caprese includes grilled eggplant, enhanced with a gremolata (using the zest of my lemons) knock-off garnish. For the main course, I brine a pork roast and stuff it with spinach and sun-dried tomato pesto. A simple sauce created from roasted lemons and fresh thyme adds a sparkle. The flavors merge for a just perfect, “uh huh, that’s what I’m talkin’ about” in the mouth. The veggie sides are simply sautéed zucchini, topped with roasted tomatoes and pine nuts, and roasted potatoes and whole shallots seasoned with olive oil and sea salt. For the dessert lovers in the crowd, I offer cherry/berry puffs with silky mascarpone and a scoop of lemon sorbet (because if it’s not frozen ……)
The beauty of the meal is that every dish is prepared in advance and only a bit of finishing is required before serving. So the next time life gives you lemons, and the markets give you artisanal cheese, and the garden gives you heirloom tomatoes, and the vines give you cherries …. Invite your best pals and serve them …. This alfresco supper!
Lemon Inspired Alfresco Supper Party Menu
Fresh Spinach and Caramelized Onion Dip
With Endive Leaves and Baked Pita Chips
Wild Mushroom, Roasted Red Pepper and Artisanal Goat Cheese Tart
Eggplant, Fresh Mozzarella and Grilled Eggplant Salad
With Hardboiled Gemolata Garnish
Brined Pork Roast Stuffed with Spinach and Sun-dried Tomato Pesto
Roasted Lemon and Rosemary Sauce
Oven Roasted New Potatoes and Whole Shallots
Sautéed Zucchini Topped with Roasted Cherry Tomatoes and Pine Nuts
Cherry Berry Puffs with Mascarpone and Lemon Sherbet
Espresso
Limoncello
Saturday, June 20, 2009
Macerated Berry Puffs with Mascarpone Cheese and Lime Sherbet
This simple dessert soaks in the freshest fruit of the season. It’s a wonderful, light ending to a super supper.
1 pint fresh blueberries, about 2 cups
1 pint fresh raspberries, about 2 cups
1 pint fresh blackberries, about 2 cups
1 pound fresh sweet cherries, pitted, about 2 1/2 cups
Juice of 1 large orange, about 1/3 cup
Zest of 1 medium orange, about 2 teaspoons
2 tablespoons Cointreau (orange liquor)
1 sheet frozen puff pastry, thawed
1 cup mascarpone cheese, room temperature
1 tablespoon organic heavy cream
Lime Sherbet
Confectioners’ sugar
Fresh mint leaves
Combine the berries and the cherries in a bowl. Gently stir in the orange juice, zest and Cointreau. Cover with plastic wrap and chill until ready to serve.
Preheat the oven to 400 degrees. Place the pastry sheet onto a floured work surface. Roll out to a 10 by 12-inch rectangle. Use a sharp knife to cut the pastry sheet into 8 squares. Transfer the pastry squares to a baking sheet lined with parchment paper. Place the baking sheet into the fridge and chill for 15 minutes.
Bake the puffs until golden, about 12 to 15 minutes. Cool.
To assemble the puffs, place the mascarpone cheese into a bowl and whisk with 1 tablespoon cream until smooth. Spilt the puffs in half horizontally. Place the bottom half of one puff on a plate. Top with a slathering of mascarpone cheese. Spoon berries over the cheese. Place the top half of the puff onto the berries. Place a scoop full of sherbet along side. Garnish with confectioners’ sugar and fresh mint.
Servings: 8
Preparation Time: 15 minutes
Cook Time: 12 to 15 minutes for puffs
Sources and Substitutions
This is a great summer dessert, easily adapted to seasonal fruit; pears and apples work well. You’ll also find the addition of a little espresso in the mascarpone really livens up a raspberry puff!
1 pint fresh blueberries, about 2 cups
1 pint fresh raspberries, about 2 cups
1 pint fresh blackberries, about 2 cups
1 pound fresh sweet cherries, pitted, about 2 1/2 cups
Juice of 1 large orange, about 1/3 cup
Zest of 1 medium orange, about 2 teaspoons
2 tablespoons Cointreau (orange liquor)
1 sheet frozen puff pastry, thawed
1 cup mascarpone cheese, room temperature
1 tablespoon organic heavy cream
Lime Sherbet
Confectioners’ sugar
Fresh mint leaves
Combine the berries and the cherries in a bowl. Gently stir in the orange juice, zest and Cointreau. Cover with plastic wrap and chill until ready to serve.
Preheat the oven to 400 degrees. Place the pastry sheet onto a floured work surface. Roll out to a 10 by 12-inch rectangle. Use a sharp knife to cut the pastry sheet into 8 squares. Transfer the pastry squares to a baking sheet lined with parchment paper. Place the baking sheet into the fridge and chill for 15 minutes.
Bake the puffs until golden, about 12 to 15 minutes. Cool.
To assemble the puffs, place the mascarpone cheese into a bowl and whisk with 1 tablespoon cream until smooth. Spilt the puffs in half horizontally. Place the bottom half of one puff on a plate. Top with a slathering of mascarpone cheese. Spoon berries over the cheese. Place the top half of the puff onto the berries. Place a scoop full of sherbet along side. Garnish with confectioners’ sugar and fresh mint.
Servings: 8
Preparation Time: 15 minutes
Cook Time: 12 to 15 minutes for puffs
Sources and Substitutions
This is a great summer dessert, easily adapted to seasonal fruit; pears and apples work well. You’ll also find the addition of a little espresso in the mascarpone really livens up a raspberry puff!
Sautéed Zucchini Topped with Roasted Tomatoes and Pine Nuts
This is a wonderful veggie dish, which goes with everything. Sprinkling the tomatoes with just a bit of sugar brings out the most wonder flavors. I cannot tell a lie. I found this recipe in one of Martha’s magazines. I changed it a little to simplify the process - but still kept the technique for sautéing the zucchini – which is genius! Feel free to make this one your own by changing around the ingredients. Imitation is the highest form of flattery!
2 pints grape tomatoes, halved
8 large garlic cloves, peeled and thinly sliced, about 3 tablespoons
Fresh thyme sprigs
1 teaspoon all natural granulated sugar
Salt and freshly ground pepper
2 tablespoons olive oil, plus 2 more for zucchini
1/3 cup Kalamata olives, pitted and chopped
2 tablespoons capers, rinsed
2 large zucchini, cut into 1-inch pieces, about 4 cups
¼ cup water
Pinch of baking soda
1 (2-ounce) package pine nuts, about 1/2 cup
Zest of 1 medium lemon, about 1 to 2 teaspoons
Preheat to oven to 400 degrees. Place the tomatoes onto a baking sheet. Toss the garlic and thyme sprigs around the tomatoes. Drizzle with sugar, salt, pepper and 2 tablespoons olive oil. Toss gently. Roast until the tomatoes begin to burst, and the garlic is soft and golden, about 20 minutes. Remove from the oven and toss with the olives and capers. Set aside.
Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Place the zucchini into the skillet in a single layer. Season with salt. Add ¼ cup water and a pinch of baking soda. Cook, turning often until the water evaporates and the zucchini is just soft and golden, about 15 to 20 minutes. Be patient, this step is worth the effort.
Transfer the zucchini to a baking pan. Cover each piece with a spoonful of the tomato mixture. Sprinkle with pine nuts. Bake until the dish is warmed through, about 10 minutes. Grate the lemon zest over top and serve warm.
Servings: 8
Preparation Time: 30 minutes
Cook Time: 10 minutes
2 pints grape tomatoes, halved
8 large garlic cloves, peeled and thinly sliced, about 3 tablespoons
Fresh thyme sprigs
1 teaspoon all natural granulated sugar
Salt and freshly ground pepper
2 tablespoons olive oil, plus 2 more for zucchini
1/3 cup Kalamata olives, pitted and chopped
2 tablespoons capers, rinsed
2 large zucchini, cut into 1-inch pieces, about 4 cups
¼ cup water
Pinch of baking soda
1 (2-ounce) package pine nuts, about 1/2 cup
Zest of 1 medium lemon, about 1 to 2 teaspoons
Preheat to oven to 400 degrees. Place the tomatoes onto a baking sheet. Toss the garlic and thyme sprigs around the tomatoes. Drizzle with sugar, salt, pepper and 2 tablespoons olive oil. Toss gently. Roast until the tomatoes begin to burst, and the garlic is soft and golden, about 20 minutes. Remove from the oven and toss with the olives and capers. Set aside.
Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Place the zucchini into the skillet in a single layer. Season with salt. Add ¼ cup water and a pinch of baking soda. Cook, turning often until the water evaporates and the zucchini is just soft and golden, about 15 to 20 minutes. Be patient, this step is worth the effort.
Transfer the zucchini to a baking pan. Cover each piece with a spoonful of the tomato mixture. Sprinkle with pine nuts. Bake until the dish is warmed through, about 10 minutes. Grate the lemon zest over top and serve warm.
Servings: 8
Preparation Time: 30 minutes
Cook Time: 10 minutes
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