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Fondue in Vermont Last Autumn

Friday, February 5th, 2010

Lately I’ve been missing being outside.  Scurrying among buildings and subway stations in the cold does not count.

So this photograph is a lovely escape.  I took it in September when we were in southern Vermont, visiting our good friends Emily and Ellen who had moved there from New York City two months prior.

The weekend was packed with beautiful sites, good conversation and delicious eats- including this table of appetizers one evening before dinner.  Ridiculously rich gouda fondue, homemade croutons, organic apple slices from the orchard we’d visited that morning, green olives, and a full-bodied red wine.

All this we enjoyed around a fire in their backyard as their labradoodle, Scout, begged for samples.  Aaaahh.

These days I’ve nearly forgotten what it’s like for daylight to stay past 5pm.

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Recipe: Pecan-Crusted Goat Cheese Balls

Saturday, November 15th, 2008

Gourmet Thanksgiving in Advance (described here) Recipe #3

Gorgeous, easy to make, and ridiculously delicious. Be sure to make these! Bet you can’t eat just six.

Pecan-Crusted Goat Cheese Balls

Adapted from Gourmet Magazine’s Pecan and Goat-Cheese Marbles

1 cup pecans (1/4 lb)
1 tablespoon unsalted butter, melted
1/2 teaspoon sugar
1 (11-oz) log soft goat cheese
2 teaspoons minced rosemary (I used dried)
1 teaspoon coriander seeds, crushed with side of a large knife, then chopped
About 50 to 60 large flat-leaf parsley leaves

1. Preheat oven to 400°F with rack in upper third. Toss pecans with butter, sugar, and 1/2 teaspoon salt, then toast in a 4-sided sheet pan until fragrant and a shade darker, 8 to 10 minutes. (Watch them very closely. If some happen to get a little burnt/dark, don’t worry- I thought it added a “smokey” taste and we still gobbled them up.) Transfer to a plate and cool completely.

2. Chop pecans rather finely, then transfer to a wide shallow bowl.

3. Stir together goat cheese, rosemary, coriander, and 1/2 teaspoon pepper until combined well. Form teaspoons of cheese mixture into marbles between your palms, then roll in pecans to coat and roll between your palms again briefly. Transfer to a plate.

4. Put a parsley leaf over each cheese marble and spear together with a wooden pick.

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Recipe: Rosemary Roasted Pecans

Tuesday, October 21st, 2008

Some dear friends threw us an engagement party last Saturday. One of the couples in attendance, Lilo & Tom, gifted us a large jar of “Lilo’s Southern Love Nuts.”

They are now gone. Yes, gone.

Sunday, Monday, Tuesday- three days. Really, is that all?

Well, they’re that good. Enjoy.

Lilo’s Southern “Love Nuts” (Rosemary Roasted Pecans)

1 1/2 cups extra virgin olive oil
3 Tbsp. fresh rosemary
1 tsp. kosher salt
1/4 tsp. garlic powder
1/2 tsp. ground red pepper
4 cups pecans

1. Preheat oven to 300F. Line two cookie sheets with aluminum foil.

2. In a small saucepan, heat oil, rosemary, salt, garlic powder, and pepper until warmed through. Pour mixture over pecans in a bowl and toss. Drain excess oil using a colander.

3. Quickly spread in even layers on cookie sheets. Roast nuts for 15 minutes. Cool and pack in tins. Store in cool place.

Posted in Appetizers, Gadgets, Recipes, Snacks | 1 Response »
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Recipe: Bacon Gorgonzola Dip

Thursday, October 16th, 2008

There are two types of people: those who put healthy ingredients into almost every recipe and those who figure that healthy foods should stay in the vegetable kingdom.

I figure I’ll be prepared when I have kids someday because I have already perfected the art of “sneaking” healthy foods into everything from muffins to, well, bacon Gorgonzola dip. This recipe (secretly) features sauerkraut. Fermented foods like sauerkraut aid digestion and overall health. I figure as long as I’m trying to eat nutritional powerhouses I may as well prepare them in tasty ways.

Bacon Gorgonzola Dip

Adapted from Great Lakes Kraut

6 slices bacon
4 cloves garlic, minced
2 blocks (16 oz) cream cheese, softened (low-fat or nonfat okay)
1/3 cup Gorgonzola cheese, crumbled
1 small tomato, diced
2 Tbsp milk (low-fat or nonfat okay)
1/3 cup chives, finely chopped
1/3 cup sauerkraut, drained (reserving 2 Tbsp of juice)

    1. Preheat oven to 350°F. Cut bacon strips in half and cook over medium high heat until crisp. Remove from pan and crumble. Discard bacon drippings, leaving only enough to sauté garlic. Add garlic and cook until soft.

    2. In medium bowl, mix cream cheese until soft and creamy. Add sautéed garlic, cheese, diced tomato, milk, chives, and bacon. (Reserve some chives and bacon for sprinkling on top.) Mix until well blended. Add the sauerkraut and reserved juice.

    3. Spread evenly in an 8″ x 8″ ovenproof dish. Sprinkle the remaining chives and bacon on top. Cover with aluminum foil and bake 30 minutes.

    Serve warm with crusty bread, bagel chips, or raw vegetables.

    Posted in Appetizers, Recipes, Tea, Techniques, Uncategorized, Vegetables | 1 Response »
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    Recipe: Parmesan Garlic Flax Crackers

    Tuesday, October 7th, 2008

    There are two types of people: those who make their own crackers and those who do not.

    Based on purely anecdotal evidence, I am the only person in the former category, aside from the creator of this recipe. It is the recipe I have been asked for more than any other. It is a recipe that it is delicious and healthy. It is even gluten free. And Atkins-friendly. And makes you popular. It may save the world. So let’s get to it:

    Parmesan Flax Crackers

    Adapted from Laura Dolson

    1 cup ground flax seed (either golden or brown, which determines cracker color)
    1/3 cup parmesan cheese, grated
    1/2 Tbsp garlic powder
    1/2 tsp salt
    1/2 cup water (truthfully, I never measure; I just add water until a paste forms)

    1. Heat oven to 400 F.

    2. Mix all ingredients together.

    3. Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper. Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch (I use my hands, but a rolling pin or wine bottle would work too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up.)
    4. Take off top parchment paper and, using a butter knife, cut where you want the cracker edges to be. You can make long skinny sticks, big triangles, little squares- whatever.

    5. Bake until the center is no longer soft, about 15-18 minutes (or for me, sometimes it’s longer). If it starts to get more than a little brown around the edges, remove from oven. Let cool completely – it will continue to crisp up. Sometimes I will remove the individual crackers that are done and continue baking the rest for a few more minutes.

    poll by twiigs.com

    Posted in Appetizers, Recipes, Techniques | 9 Responses »
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    Recipe: Green pea thyme dip

    Saturday, October 4th, 2008

    There are two types of people: those who follow recipes exactly and those who don’t.

    I don’t think I have ever followed a recipe exactly. Ever. Inevitably I change an ingredient or two or five, I swap the spices, I change the cooking method, or I change the final presentation. I view recipes as a jumping off point.

    This style of cooking is intimidating to many people. I think it becomes easier the more you cook as you get comfortable.

    This pea thyme dip was, typically, an adaptation. It is delicious and pretty, too.

    Green Pea Thyme Dip

    Adapted from Parsley, Sage, Rosemary & Thyme

    2 cups peas: fresh, thawed frozen, or canned

    1/2 square vegetable bullion (I love Rapunzel’s vegan version), dissolved in 1 Tbsp hot water

    2 Tbsp extra virgin olive oil

    1/2 Tbsp dried thyme

    2 Tbsp finely grated Pecorino Romano (sheep’s milk cheese)

    Salt and pepper to taste

    If using fresh peas, steam in a saucepan with a bit of water for 3-5 minutes or until soft. Put peas in medium bowl and add the remaining ingredients. Blend with immersion blender. Alternatively, use a food processor or traditional blender. Serve as a dip with fresh vegetables, crackers and baguette rounds.

    poll by twiigs.com

    Posted in Appetizers, Recipes, Vegetables | 3 Responses »
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    Recipe: Portobella Pizza Appetizers

    Friday, October 3rd, 2008

    There are two types of people: those who like mushrooms and those who don’t.

    I have always loved them. As a child I would beg my mom for raw mushrooms to snack on whenever she was cooking them with dinner. Thankfully, mushrooms are one of the few “exotic” foods about which I did not have to proselytize my fiance; he has always realized their amazingness.

    Portobella Pizzas

    Recipe by Hilary

    8 portobella mushroom caps

    1/3 cup tomato paste (I like Bionaturae)

    1/3 cup ricotta cheese

    1/2 Tbsp roasted garlic (I like the prepackaged kind)

    1/2 tsp oregano

    1/2 large onion or 1 small onion, chopped

    1/3 cup salsa

    Salt and Pepper to taste

    Preheat oven to 350F. Saute onion with oil or water until translucent, about 5 minutes. Mix with salsa and oregano. Mix roasted garlic, salt and pepper with ricotta cheese. Wash mushroom caps and arrange on cookie sheet or baking dish face up. Spread tomato paste evenly on each cap. Then spread cheese mixture evenly on each cap. Top with onion/salsa mixture. Bake for 15-20 minutes or until mushrooms are soft but not wilted.

    poll by twiigs.com

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