Summer Meal to Beat the Heat: Sausage and Peppers Sandwich, Burrata with Tomato, Grilled Nectarines

Menu:

Sausage and Pepper Sandwiches with Red Pepper and Basil Mayo

• Saute Sliced Onions + Red Bell Pepper + Yellow Bell Pepper + 2 cloves smashed garlic till softened (about 30 minutes)
• Grill 3 Sausages till warmed through (for 4 servings).  Slice on the diagonal
• Puree roasted red peppers, garlic, basil, combine with Mayo + Red Wine Vinegar + Salt & Pepper
• Toast Ciabatta Bread
• To build sandwich:  Spread Mayo, then spoon sausage and veggies

Heirloom Tomato Caprese with Burrata

• Slice tomatoes 1/3 inch thick.  Season with salt, pepper and olive oil.  Let marinade about 20 minutes
• Arrange tomatoes on platter and tuck burrata around the tomatoes
• Sprinkle basil and finish with more olive oil, salt and pepper and perhaps clear vinegar (I don’t like the cheese getting dark from balsamic)

Grilled Nectarines with Cinnamon Sugar or Herbed Balsamic Reduction

• For balsamic reduction: reduce 1/2 cup balsamic vinegar with chosen herb (rosemary or thyme) to about 4 tablespoons.  Add brown sugar and salt to taste
• Brush nectarine halves with oil, place cut-side down on grill set on high till cooked through and slightly soft
• Drizzle with the balsamic reduction or
  • Spoon mixture of melted butter, brown sugar and cinnamon. Place in grill to melt sugar
• Serve with ice cream and granola

Sip and Swap v 2.0 – Recipes for cocktails, appetizers and mini desserts

Two years ago, I hosted one of the most fun parties.  It was a sip and swap where all the girls brought 5 items from their closets, with at least one being an accessory.  They would come to sip cocktails, nosh on hand held nibbles and take home new treasures to mix up their wardrobe.  I hosted another this past week with about 20 guests.  Everyone went home with something new, no matter what their size, shape or style!

For the first rounds, we took turns selecting our favorite item.  After that, everyone was free to choose anything they wanted to take home.

I made food small enough for just a few bites and ensured there was a good mix of items.  I also didn’t want to fuss with utensils since everyone would be standing with drink and plate in hand already.  It did take quite a bit of work and organization to ensure everything was done on time.

I learned few things along the way that will make entertaining in a sort of cocktail party style a little less stressful

• Make a mix of food that can be served cold/room temperature and hot food.  The cold food can be ready to go before guests arrive.  The hot food should be able to be prepared ahead of time and can be left in a warm oven until guests arrive.  I like having hot food to feel like you’ve had a real meal.
• Handheld food resting atop different bases (crackers, crostini, veggies, puff pastry, pizza dough) lends to variety in textures and flavors.  Possibilities are endless!
• Deviled eggs, although always popular, are a pain and take a lot of time considering the prep needed.  I don’t like peeling eggs!
• Have a simple house cocktail that you can batch and have ready to serve right when your guests arrive.  My friends need to be nudged a little before they partake in a cocktail, otherwise they won’t bother you with anything other than water.  I opened all the drinks and hand a drink in their hand right when they arrived.  It got the party started right away.  My house drink was a little strong (I think I just pour servings that were too big).
• Narrow cups work better than wider ones for cocktail parties.  A narrower cup can be rested on a dessert plate and leave more room for food.

Drink and Food for the party:  I made approximately 24 pieces per dish with plenty of leftover.  I actually ran out of table space and didn’t put one of the dishes out…I think next time, I will be sure to use smaller serving dishes and mix all of the different crostini together rather than separating them onto different plates.  Perhaps separate by sweet and savory or pair bites with complementing or contrasting colors.

DRINKS:

• 1/2 ounce Blackberry Rosemary syrup + 1/2 ounce Vodka or Gin + Prosecco
  • 2 1/2 cups blackberries + few sprigs rosemary, chopped + 1/3 c sugar + 2/3 cup water simmered for about 20 minutes, strained and chilled
  • Omission of vodka and sparkling lemonade or pomegranate could be substituted
  • The French 75 also adds lemon juice
• Sangria
  • Stella Rosa sparkling wine + 3 oz Brandy + 1 1/2 oz triple sec + apple + orange plus juice + lemon + apricot or other stone fruit
• Non-Alcoholic – it was warm and I should have had more.  I only had 1 L club soda, 1 L Perrier + 2 sparkling sodas.  2 more bottles would been have nice

Cold Appetizers

• Charcuterie board:  1 box water crackers + 3 cheeses (brie, cheddar, spicy jack) + grapes + strawberry + smoked almonds + dried apricot + pepper spread + olives
• Caprese on a stick: mozzarella, tomato and basil with TJ’s balsamic vinegar/honey thyme oil + salt
• Strawberry Crostini: Ricotta/Sugar/Lemon Zest + sliced strawberry + balsamic and brown sugar reduction (about 1/2 cup reduced by 2/3) + sliced basil
• Turkey Sandwich:  Ciabatta, Mayo+Cream Cheese,  bacon (put in cold oven till 400 degrees (about 17 minutes), avocado, turkey, spicy pepper spread, microgreens

Other make-ahead appetizers

• Brazilian cheese bread (Yields 36):
  • 1 1/2 c tapioca four
  • 1 egg
  • 1/3 c oil
  • 2/3 c milk
  • 1/2 c packed shredded mozzarella
  • pinch salt
  • Place everything in food processor and blend of about 20 seconds
  • Fill well greased mini muffin tins 3/4 full (1 TBSP)
  • Bake at 400 X 17 minutes till puffed and light brown (I over cooked these at 20 minutes)
  • Let cool a few minutes then remove onto rack.  I waited too long so a few got stuck onto the pan
• Deviled Eggs with herbs

Hot foods kept in the warmer till guests arrived

• Crostini + 50/50 whipped cream cheese and herbed goat cheese + sauteed mushrooms with rosemary
• Pigs in a blanket: Aidell’s chicken sausage (1pound) and puff pastry.  Refrigerate until ready to bake, brush puff pastry with egg wash, bake at 400 degrees till puffed and browned.  Baked lying flat-turns out light and flaky
• Artichoke dip crostini: Spoon onto crostini, bake at 375 till cheese melts
• Crostini+Brie+Thinly sliced apple+Cubed pancetta or pomegranate+walnut+honey
  • Melt cheese, then add apple.  Keep in warmer
• Minced Chicken+Water Chestnuts+Pine Nuts in Endive leafs
  • Keep chicken warm and spoon into endive last minute
• Meatball Cups (Yields 18):  Pillsbury pizza crust+mozarella+Sriracha BBQ sauce+chicken meatball
  • Cut 3 inch circles and place in greased mini muffin tins.  Spoon cheese and BBQ sauce and bake for 400 degrees for 6 minutes.  Place quarter meatball and top with sauce.  Tope with cheese and pop in oven till dough is brown and cheese is melted

Dessert

• Mini coconut banana cream pie with TJ’s salted caramel – filling made day ahead
• Nutella brownies
• Lemon Bundt cake made day ahead
• Mini Blueberry Pie topped with Whipped cream
  • 1 box pie crust makes 24-can be made day before
    • Use mini muffin tin, prick bottom with fork and freeze
    • Bake at 400 till light brown
  • Filling made day ahead
    • 2 cups fresh blueberries, rinsed and dried
    • 2 tablespoons cornstarch
    • 2 teaspoons finely grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 2/3 cup sugar
    • Pinch of salt
      • Place half blueberries, sugar, zest and cornstarch, water in pot.  Bring to boil and simmer
      • Add remaining blueberries and heat through till sauce is thickened.
      • Take off heat and squeeze in fresh lemon juice

Pizza Topping Ideas

We have been making pizzas at home for about 4 years.  Recently, it has become more of a stable, ever since we realized that our preschooler loves it (no surprise!)  Our go to method:

1. Use  a store bought whole wheat dough.  It’s sweeter and has a nice texture compared to regular dough.
2. Drizzle a metal baking pan with oil and press the dough into the pan.
3. Often less is more-not too much sauce or topping otherwise you end up with a raw crust.  But most would argue that you could pile on the cheese!
4. Using light shredded cheese takes some of the guilt away since we eat this pretty often.
5. Bake at 425 degrees on the middle rack for 10-12 minutes, depending on the amount of toppings works our quite well.

The product is a pizza with a chewy, fluffy, ready crust!   Here are a few of my favorite combinations

the Chicago-Sausage, mushroom, provolone, pecorino and caramelized onion, pizza sauce – our favorite thus far. Can’t go wrong with pork!

the Naked Pizza-Bacon, mashed potato, roasted garlic, roasted cauliflower, sautéed spinach, ricotta, pecorino (no sauce)

BBQ Chicken-Store bought BBQ pulled chicken, red onion, sliced black olives, frozen roasted corn, mozzarella, BBQ sauce

Meatball Sub-Meatball, marinara, mozzarella, basil, pecorino

I would love to play around with figs and more roasted vegetables. Next pizza will be sausage, roasted bell pepper, basil for tomorrow night.

My favorite restaurant pizza combinations:

Spinach, garlic, ricotta, tomato sauce

Broccoli, tomato, olive, onion

Zucchini, Mushroom, Eggplant

Loaded BBQ Pork Nachos and Guacamole

Served for the 4th of July party this year.  It was a hit!

• TJ’s Blue Corn Tortilla Chips
• 1 package (12oz) TJ’s Mexican Blend Shredded Cheese
• 1 container TJ’s ready-made pulled pork in BBQ sauce
• 1 onion thinly sliced and caramelized
• 1 can black beans, drained and rinsed
• 1 can sliced olives
• Frozen roasted corn
• Guacamole using 4 avocados (see recipe below)
• 1 container pico de gallo or chopped fresh tomatoes

Using a baking sheet, spread half the chips, then sprinkle half the cheese over the chips and spoon half the BBQ pork, onion, beans, corn and olives

Add a second layer of chips, cheese, pork, onion, beans, corn and olives

Place in a 425 degree oven until cheese is melted

Remove from oven and spoon on pico de gallo and guacamole

Serve immediately

GUACAMOLE

• 4 ripe avocados
• 1/2 tomato, chopped
• 1/4 small red onion, finely diced
• jalepeno peppers, finely diced
• fresh lime juice to taste
• cumin to taste
• salt and pepper to taste
• chopped cilantro

1. Mash the avocado to desired texture.  I like having chunks for avocados left.  You could also mash 3 of the avocados, then stir in 1 diced avocado
2. Stir in the red onion, jalepenos, lime juice, cumin, salt, pepper and cilantro till well incorporated
3. Add tomatoes and gently combine
4.  Tope with cilantro for garnish

 

 

Green basil eggs and Ham and Cheese Sandwiches

These recipes are from my sister’s story book-themed baby shower

EGGS:

• 12 hard boiled eggs, halved length-wised, yolk separated
• Fresh basil in a tube
• Pickled relish juice
• Mayonnaise
• Green food coloring

Mash the yolks with a bit of mayo, the relish juice, basil, salt and pepper.  Add enough food coloring to get the desired color

Pipe into the egg wells and chill

HAM and CHEESE SANDWICHES

• 24-count pack King’s Hawaiian Rolls
• Mayo
• 3 tsp honey or Dijon mustard
• 8 TBSP melted butter
• few dashes Worcheshire sauce
• 6 slices cheese
• 8 oz sliced ham

Slice rolls in half horizontally and place bottom layer in a baking dish large enough to fit bread

Spread mayo on top of the bottom layer, them the ham and cheese.  Place top half of the rolls on top.

Combine the butter, Worcheshire and mustard together and pour over the sandwiches.  Let sit for 10-15 minutes at room temperature

Cover and bake at 350 degrees for 15 minutes.  Remove foil and bake for another 10 minutes.  Serve hot.

Creamy Mac and Cheese

From cookingforengineers.com

First made for my 29th birthday party (game night).  This makes an obey, gooey mac and cheese and a luscious sauce

• 12oz macaroni, cooked (save 1/2 c pasta water)
• 4 TBSP butter
• 5 TBSP flour
• 36 oz evaporated milk
• nutmeg and powdered mustard
• 5oz American Cheese
• 3 oz Monterey Jack
• 8 oz sharp cheddar

1. Cook butter and flour on medium for 1 minute till light brown.  Add milk slowly till thickened.  Add seasonings.
2. Remove from heat, stir in the cheeses till melted
3. Add the macaroni and stop till coated
4. Pour into deep square baking dish and bake at 350
5. Optional is adding buttered bread crumbs to the top before baking

Puff Pastry Bites for B’s 40th

SPINACH BITES

• 1/2 package of TJ’s frozen spinach
• dried mustard
• garlic powder
• onion powder
• ground nutmeg
• 1/4 c cream cheese
• medium handful walnuts, chopped
• 3 oz goat cheese
• 1 egg, beaten
• 1 box frozen puff pastry, thawed (Pepperidge Farms)

1. Roll out puff pastry slightly into a square shape, then return to refrigerator to cool.
2. Sauté  the spinach and spices in olive oil.  Allow to cool.
3. While waiting for the spinach to cool, cut each sheet of puff pastry into 16 squares, about a third larger in width than the diameter of the wells of the muffin tin.
4. Place a puff pastry square into each well of the muffin tin.  Place the muffin tine back into the fridge while preparing he filling.
5. Squeeze out excess water from the spinach and place spinach into mixing bowl.
6. Stir in about cream cheese and goat cheese (about 2 big tablespoons each)
7. Stir in walnuts and salt and pepper to taste.
8. Once the seasoning is to your liking, stir in the egg.
9. Spoon about 1 tsp of filling into each well.  Fold the corners of the puff pastry over the top of the filling, making sure that there are vents.
10. Spray the tops with a little nonstick cooking spray to help brown the top.
11. Bake at 425 degrees until the puff pastry is golden brown.

PIGS IN A BLANKET

• TJs Beef hot dogs (1 package, 16 oz)
• 1 sheet puff pastry
• 1 egg beaten
• Sesame seeds (optional)

1. Roll out the puff pastry
2. Place hot dog at one of the puff pastry and roll to cover the entire surface of the hot dog.
3. Cut into 3/4 inch wide pieces
4. Place on parent lined baking sheet standing upright
5. Brush with egg and sprinkle sesame seeds
6. Bake at 425 till puffed and golden brown on the the top.

Helen’s Artichoke Dip

This has been a favorite at our house, and it’s so easy to make!

INGREDIENTS

• 1 can of artichoke hearts, drained and chopped
• 1 jar (smaller than the artichokes) roasted red peppers, drained and chopped
• 1-2 green onions, chopped
• 3/4 cup shredded mozzarella
• generous handful of parmesan
• 3 TBSP mayonnaise
• pepper to taste

INSTRUCTIONS

Combine all ingredients into a swallow baking dish.  Add enough mayonnaise to ensure that the ingredients are well combined and moist

Season to taste

Top with additional parmesan cheese

Bake in the oven at 350 degrees, just untill warmed through, about 20 minutes.  Top should not be too browned

Serve warm or at room temperature with crackers or bread

Pizza Dough and Topping Ideas

B has been working on making pizza dough from scratch. He has come a long way from wet sticky globs of goo to tight little balls of dough. In the past month we’ve also tried different toppings, primarily inspired by left over ingredients. We’ve made some very standard pizzas like spinach, basil, mozzarella, pepperoni and mushroom which we had tonight. Some more memorable pizzas include:

Sausage, mushroom, provolone, pecorino and caramelized onion – our favorite thus far. Can’t go wrong with pork!

Mashed potato, roasted garlic, roasted cauliflower, sautéed spinach, ricotta, pecorino – this one was screaming for some bacon, and my original plan was to add it, but I chickened out last minute. Still not accustomed to using it as an ingredient in my cooking yet. I know I’m crazy!

I would love to play around with figs and more roasted vegetables. Next pizza will be sausage, roasted bell pepper, basil for tomorrow night.

As for the dough, we tried a mix of white whole wheat flour and all purpose flour which actually produced a more flavorful crust in my opinion. To make the dough:

Mix 3 3/4 cup of flour (try using half whole wheat and half all purpose flour)
1 1/2 cup water (room temperature)
1 packet of dry yeast
1/2 tsp salt

Stir and combine a sticky ball is formed. Transfer to a clean bowl, cover with plastic wrap and set at room temperature overnight.

Divide into 3 equal portions and form them into balls using generous amounts of flour to prevent sticking and for improved manageability.

Wrap 2 of the balls in plastic wrap and keep in fridge got later use. May be kept in the fridge for 3 days or frozen.

Form the remaining dough into a flat surface approximately 8-10 inches in diameter. If the dough starts to recoil, let dough rest for a bit to allow the gluten to relax.

Coat bottom with cornmeal

Transfer dough to pizza pan (ours is cast iron) and add toppings

Season with salt and pepper along with s good drizzle of olive oil if desired

Bake at 500 degrees for 10 minutes in middle rack until crust is golden brown and cheese melts

Let pizza rest in pan at room temperature for about 10 minutes to allow the cheese go set

Slice and enjoy!

asparagus, ham and cheese frittata

Perfect consistency, made for Mother’s day this year.

Ingredients

•12 large eggs
•3 tablespoons half-and-half
•Table salt and ground black pepper
•2 teaspoons olive oil
•1/2 pound asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
•1 medium shallot, minced (about 3 tablespoons)
•4 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
•3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)

Directions
1.Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

2.Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

3.Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Variation done June 2013:  1 sweet Italian sausage, spinach, green onion, red pepper and shredded mozarella