Brussels Sprouts and Smoky Onions on Cheddar Toast

I forget about certain foods all the time and before I know it 5 months have flown by and I haven't eaten one carrot, or a spoonful of peas and an ear of corn. And that makes me crazy. How could I possibly forget to eat some of the things I truly like?

Well, I feel like that with brussels sprouts, too. Now, Drew's not a big fan of these little guys which explains why we don't keep them around but that's changed. Last week, I went to the store and grabbed a big old bag of sprouts to make up for lost time. This recipe looks increadable and I cannot wait to test it out!

Brussels Sprouts and Smoky Onions on Cheddar Toast

From F&W

1. 1 pound brussels sprouts, thinly sliced lengthwise
2. 2 tablespoons extra-virgin olive oil
3. 1 large onion, finely diced
4. Salt and freshly ground pepper
5. 1 teaspoon sweet smoked paprika
6. 4 slices of multigrain bread, toasted
7. 4 ounces extra-sharp cheddar cheese, thinly sliced

1. Preheat the oven to 350°. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
2. Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
3. Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
4. Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.

Brussels Sprouts and Smoky Onions on Cheddar Toast

Foie Gras with Date Purée and Pomegranate

I'm always looking for unique hors d'oeuvres to serve at my next party because I take them very seriously. A hors d'oeuvres is a cook's first impression and you only get one chance. Make sure to capitalize on this opportunity and challenge yourself. If you want to take it easy, do a cheese plate or salmon lox but just make sure to get really good ingredients no matter what the recipe.

Foie Gras with Date Purée and Pomegranate

yield: Makes 32 hors d'oeuvres

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate... more ›

• 1/4 pound Medjool dates (packed 1/2 cup), pitted
• 1/2 cup boiling-hot water
• 1 tablespoon plus 1 teaspoon pomegranate molasses
• 1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
• 1 (6 1/2-ounces) block foie gras, chilled

Garnish: pomegranate seeds (from 1 pomegranate) preparation

Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.

Preheat broiler.

Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).

Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)

Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.

Foie Gras with Date Purée and Pomegranate

Mini Brioche Lobster Rolls

We all know that I am obsessed with lobster in all of its shapes and forms so it should come as no surprise that this recipe lept off the page as I was flipping through this month's Food & Wine Magazine. These are perfect for holiday entertaining or for early afternoon snacks.

Mini Brioche Lobster Rolls

1. 3/4 pound cooked lobster meat, crabmeat or shrimp, coarsely chopped
2. 1/4 cup plus 2 tablespoons mayonnaise
3. 1 teaspoon chopped tarragon
4. 1/2 teaspoon finely grated lemon zest
5. Salt and freshly ground pepper
6. 12 mini brioche or Parker House rolls (about 2 1/2 inches)
7. Snipped chives, for garnish

1. In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste. Season with salt and pepper.
2. Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around. Using a small spoon, carefully hollow out the rolls. Spoon the lobster filling into the rolls, garnish with the chives and serve.

The lobster salad can be refrigerated for up to 2 days. The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.

Mini Brioche Lobster Rolls

Dad's Thanksgiving Caviar

One of the things I love about food is that it is the absolute root of all celebrations. Thanksgiving? Turkey. Easter? Brunch. 4th of July? BBQ!

As I have mentioned several times on here, my aunt's Thanksgiving is bomb. But this post isn't about one of her awesome recipes, it's actually about my dad's contribution for the day... house-cured salmon caviar with homemade bellinis.

Now, my dad has always been a stellar fisherman. I have countless stories about fishing with him while I was young. How many people you know got a fly rod for their college graduation? Enough said. Knowing this and LIVING this, I am somewhat disappointed in myself that when I asked him for "that fish appetizer [he does] on Thanksgiving" that I was surprised at how down-right hard core it was. Here I am thinking, "go to the store, grab some bagels, buy cream cheese, cured salmon..." I was way off.

Turns out my dad puts his waders on and heads to a stream (usually in Michigan) in September and targets female salmon. He can actually t-a-r-g-e-t fish. Sheesh. He then takes them (yes, that's plural) home and cures the eggs for over 30 days in his fridge and brings them to Thanksgiving with all the fixings. He also makes homemade bellinis which he freezes and serves thawed out on Thanksgiving day. To wash it down, he suggests Champagne or a chilled flute of vodka.

Sorry to miss the festivities this year everyone. I love you all!

Preparing Roe for Caviar
Joy of Cooking

Remove from roe from fish as soon as possible. Tear the egg masses into small pieces. Work them through a 1/4 inch or finer sieve to free the eggs from the membrane. Place them for 15-20 minutes in a cold brine of 1cup plus 2 tablespoons pickling salt per quart of cold water. There should be twice as much brine than roe. Remove from liquid and drain thoroughly in a strainer for about 1 hour. Keep refrigerated during this operation.

Place the strained roe in an airtight nonmetal container and store at 34 degrees for 1 to 2 months. Remove, repack, and store at 0 degrees until ready for use.

Dad's Thanksgiving Caviar

Vietnamese Shrimp Summer Rolls

When people travel, they typically like to shop. Maybe they'll buy some souvenirs to remember their trip by, some toys for the kids or perhaps they'll take advantage of department stores and local designer storefronts. Well, I'm not your typical traveler. When I get home, I unpack a suitcase filled with food products.

While we were in Chicago, my brother informed me that Lettuce Entertain You started bottling its Spicy Peanut Sauce from my favorite spot, Big Bowl. To give you some context, this is like telling a 12 year old girl that the Jonas Brothers are on her doorstep. I absolutely FREAKED out, hopped a cab to Big Bowl and bought 4 bottles to take home, (I also made a to-go order for my plane ride).

Big Bowl is one of my favorite LEYE concepts that blends Chinese and Thai flavors and is down-right delicious. I worked there for a summer in college and have continued to eat there for over 10 years. The dish that keeps bringing me back is the fresh and light summer rolls they serve with their Spicy Peanut Sauce and now that they are bottling the stuff (prayers answered!) I can recreate the dish in my San Francisco kitchen. And that's just what I did last night.

A little side note: I marinaded my shrimp in a mixture of grated lemon zest, lemon juice, garlic and fresh ginger which added acidity and brightness.

Vietnamese Shrimp Summer Rolls
(Not the official Big Bowl recipe)

• 1 cup thinly sliced Bibb lettuce
• 1/2 cup bean sprouts
• 1/2 cup cooked bean threads (cellophane noodles, about 1 ounce uncooked)
• 1/2 cup shredded carrot
• 1/4 cup chopped green onions (about 2)
• 1/4 cup thinly sliced cilantro
• 1/4 cup chopped mint
• 6 ounces cooked peeled and deveined shrimp, coarsely chopped
• 8 (8-inch) round sheets rice paper

1. To prepare the rolls, combine the first 8 ingredients.

2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.

Serve with Big Bowl Spicy Peanut Sauce

Vietnamese Shrimp Summer Rolls

Devils on Horseback

Saturday night was spent at Spotted Pig in West Village. I've written about Spotted Pig before as it was one of my go-to spots when I lived in NYC. Several years ago, there was a gastropub revolution and Spotted Pig and Chef April Bloomfield were at the forefront.

One of their most popular dishes is the English classic, Devils on Horseback. These make for a great snack, hors d'oeuvre or accompaniment to a cheese plate.

Devils on Horseback

Yields 4 servings

Ingredients

12 whole pitted dried prunes

1½ cup warm dark tea (soak prunes in tea for 4 hrs)

12 3 mm-thick flat smoked bacon

1 pickled pear (sliced into pieces)

1 teaspoon ground chili powder

Directions

Drain prunes into a bowl and reserve juice. Push pear through center, then wrap stuffed prunes in bacon. Place on an oven tray big enough to hold prunes and drizzle a little of the juice over the top. Sprinkle with chili powder, place under broiler and baste until golden brown and slightly crisp.

Devils on Horseback

Crab-Stuffed Jalapeños

My little brother loves stuffed jalapenos. Almost every time we go to his house for dinner he grills some stuffed jalapenos with cream cheese. They always hit the spot and we usually end up grilling up seconds. I came across this recipe in my new issue of Saveur and thought it was a perfect recipe to try next time I had him over for dinner.

Stuffed Jalapeños
10–12 medium jalapeños
1 tbsp. canola oil, plus more for frying
1/4 lb. lump crab meat, picked through
to remove any bits of shell
3 tbsp. cream cheese, at room temperature
1 tbsp. finely chopped cilantro leaves
1 tbsp. finely chopped parsley leaves
1 shallot, finely chopped
1 1/2 tbsp. plus 3/4 cup dried bread crumbs
2 tsp. fresh lime juice
1 egg yolk
1/2 cup all-purpose flour
1/2 cup milk
2 eggs, beaten
1 1/4 tsp. kosher salt, plus more to taste

1. Heat oven to broil; arrange a rack 6" from heating element. In a small bowl, toss jalapeños with 1 tbsp. oil. Transfer jalapeños to a foil-lined baking sheet; broil, turning several times, until blackened, about 12 minutes. Transfer jalapeños to a bowl, cover with plastic wrap, and set aside to let steam for 15 minutes. Peel the jalapeños. Working with 1 jalapeño at a time, cut a slit down the length of the pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact). Set jalapeños aside.

2. With a fork, vigorously mix together crab, cream cheese, cilantro, parsley, shallots, 1 1/2 tbsp. bread crumbs, lime juice, and yolk in a bowl. Stuff each jalapeño with 1 heaping tbsp. of filling; transfer to a plate and repeat with remaining jalapeños. Refrigerate for 30 minutes.

3. Put remaining bread crumbs into a shallow dish. Put flour into another small dish. Whisk together milk and eggs in a bowl. Working with 1 jalapeño at a time, dredge jalapeño in flour, shaking off excess. Dip jalapeño in egg mixture, roll in bread crumbs, and transfer to a plate; set aside.

4. Pour oil to a depth of 2" into a 4-qt. saucepan over medium-high heat until a deep-fry thermometer reads 325˚. Working in batches, add jalapeños and cook, turning occasionally, until golden brown, about 3 minutes.

Drain jalapeños on paper towels; sprinkle with salt.

SERVES 4

Crab-Stuffed Jalapeños

Falafel

I get a serious craving for falafel about once a month. I rarely make it at home because when the craving hits I need it right there and then but I do whip some up for some casual dinner parties every once and while. If you live in San Francisco, you must visit King of Falafel to get your quick fix. This place is the real deal. Finding good falafel is like finding a good dry cleaner. Once you've found it, you stick with it.

Falafel 
1 lb dried chick peas, soaked overnight, drained and rinsed 3 cloves  garlic  crushed 1 lg onion finely chopped 1/3 c fresh parsley   chopped 1 tsp ground coriander seeds 1 tsp ground cumin 1 tsp salt 1 tsp baking soda dissolved in 1/2 c. water vegetable oil   for deep-frying 7 pita bread, tops cut off 1  head lettuce, coarsely chopped 2 tomatoes, coarsely chopped 7 sm sweet pickles, sliced
Sesame Sauce, recipe follows
Hot Sauce, recipe follows

In a food processor or blender, grind the soaked chick peas.  Add the garlic, onion, parsley, coriander, cumin, salt, and baking soda mixture. Process until smooth.  In a large, wide pot, heat oil to a depth of 3 inches until very hot, but not smoking.  With a 1 1/2-inch ice cream scoop, form the falafel mixture into balls the size of golf balls, using a flat knife or spatula to smooth out the scoop.  Carefully slide the falafel into the oil.  Continue shaping falafel and adding them to the oil, but do not crowd the pot.  Cook the falafel until golden brown, about 3 minutes.  Turn and continue to cook until golden brown all over, about 3 minutes more.  Remove the falafel from the pot with a slotted spoon and drain on paper towels or paper bags.  Keep warm while continuing to fry the falafel until all the mixture is used.  To serve as a sandwich:  Place 4 falafel balls in the pocket of one pita. Drizzle 2 tablespoons of the sesame sauce and 1 tablespoon hot sauce (to taste) over the falafel.  Add some of the lettuce and tomato, a drizzle more of the two sauces, and top with a pickle.  Continue assembling the remaining falafel.

To serve as hors d'oeuvre:  Make a dipping sauce of 2 parts sesame sauce and 1 part hot sauce.  Place a bowl of the sauce in the center of a platter lined with lettuce leaves.  Fry and drain the falafel, skewer each with a toothpick, arrange around the dipping sauce and serve.  Makes 7 sandwichs or 35 individual hor d'oeuvres   Sesame Sauce:  1 c. tahini paste 1 clove garlic, crushed juice of 1 lemon 1/4 c. cold water 1/4 tsp. salt dash of black pepper  Combine all ingredients in a bowl and whisk until smooth.  Refrigerate until ready to serve. Makes 1 1/2 cups.   Hot Sauce  1 1/2 c. tomato sauce 1/2 tsp. dried red pepper flakes 1/4 tsp. salt dash of black pepper  Combine all the ingredients in a non-reactive small saucepan and heat over low heat, stirring occasionally, until the mixture reduces slightly and thickly coats the back of a spoon, 30 minutes.  Remove from the heat and allow the sauce to cool to room temperature.  Serve. Makes 1 1/2 cups.

Falafel

Pimento Cheese

For those of you that didn't grow up with mass quantities of pimento cheese in your fridge at all times, I'm sorry. My mom always has this stuff on hand and there are a million ways you can enjoy it. While bacon-pimento grilled cheeses are dy-no-mite, sometimes a little spread on a cracker can really go a long way. Better yet, a little spoonful over a bowl of chicken tortilla soup or clam chowder never hurt anyone. So do yourself a favor and whip up a batch of this cheesy goodness. It can last for up to a week in the fridge (although I assure you it will be gone in 2 days) and you'll put it on everything!

Pimento Cheese
Food & Wine Magazine

1. 1 cup mayonnaise
2. 1/4 cup small Vidalia onion, finely chopped
3. 1/2 teaspoon hot sauce
4. 1 pound sharp cheddar cheese, coarsely shredded
5. 1/2 cup diced drained pimientos (from one 7-ounce jar)

Directions

1. In a food processor, blend the mayonnaise, onion and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until combined. Transfer the pimento cheese to a bowl. Refrigerate until firm, at least 1 hour.

Pimento Cheese

3 Cheese-Mini Macs

As some of you know, my sister and I celebrate Cheese Thursday's. Each week, we switch houses and one of us cooks dinner. The dish should include as much dairy as possible. Gluttonous, I know, but it is so fun and oh so good. Needless to say, I am always on the lookout for fun cheesy recipes. As I was browsing on my usually list of foodie sites this morning, I came across this playful recipe that would be great for a football party, a kiddie snack, a casual get together or a fun start to a weeknight dinner.

If you want to dress the recipe up play around with the cheeses. Gruyere, Gouda, Brie, Gorgonzola, Stilton and Fontina are all great melting cheeses that satisfy more sophisticated palates. They range from creamy to stinky so make sure you choose cheeses that compliment each other. In addition, pancetta, sauteed leeks, mushrooms, truffle oil and more can contribute some nice layers and textures. To dress down, embrace processed cheeses. Velveeta, Kraft Singles and Jack will bring out the kid in everyone. Lastly, feel free to add kick. Diced pimentos, jalapenos, red chile flakes, serrano peppers or green chilies can make your small bite range from mild to piping hot.

Ingredients

1. 1/2 pound elbow macaroni
2. 1 1/2 tablespoons unsalted butter, plus more for brushing
3. 1/4 cup freshly grated Parmigiano-Reggiano cheese
4. 2 tablespoons all-purpose flour
5. 3/4 cup milk
6. 4 ounces cheddar cheese, shredded (1 packed cup)
7. 4 ounces deli-sliced American cheese, chopped
8. 1 large egg yolk
9. 1/4 teaspoon smoked Spanish paprika

Directions

1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

3 Cheese-Mini Macs

Fresh Artichoke and White Bean Crostini

I know this looks like a lot of ingredients for a tiny crostini but you should have most of these laying around and if you don't have the exact cheeses listed in the recipe go ahead and improvise. I should name my next blog Everything is Better with Cheese.

Crostinis have great texture and white beans with a little salt and lemon could be one of my favorite snacks. If you don't want to go through the labor of carving out fresh artichoke hearts just use the canned or jarred ones. I like to drain them and give them a quick rinse so they are not so oily. This cuts prep time and makes the recipe more accessible. Maybe an after work bite with a nice glass of Sauvignon Blanc?
Fresh Artichokes and White Bean Crostini
Ingredients

4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out
6 cups (or more) low-salt chicken broth
1 cup dry white wine
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
2 large fresh thyme sprigs
1 cup drained rinsed canned cannellini (white kidney beans)
1/2 cup grated Pecorino Romano cheese
1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish
2 tablespoons extra-virgin olive oil plus more for brushing
8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
Lemon wedges

Preparation

Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day.

Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper.

Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.

Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.

Fresh Artichoke and White Bean Crostini

Boboli Post Script

OK Brand new post, brand new person on this fabulous website that I have been reeling in the benefits but not giving back...not good. I'm going to change that. Before I post some recipes, I have to comment on your post from August 18th re: Boboli...you remember that wonderful store, Symons General Store in Petoskey, Lizzie? I saw a creative prop on the aisle that had a Boboli Grill recipe. The instructions are: Grill cheese side down of Boboli in a closed grill for 1-2 minutes. Flip over and add Roasted Garlic Onion and Fig Jam from Stonewall Kitchen (our choice, any jam or tapenade will work) and crumbled goat cheese. Continue grilling for 4 minutes with lid closed...incredibly delicious, we tried different spreads and substituted feta and gorganzola all summer and loved every one!

Boboli Post Script

Steamed Artichokes

There are few things better than a steamed artichoke. I grew up on these. They were my father's favorite. And when you serve these yummy leaves with a caper-mayonnaise dipping sauce you can do no wrong. Artichokes are pointy, prickly and weird looking. So when you serve these to someone that doesn't spend that much time in the kitchen they are really impressed. Truth is they are a piece of cake if you have a sharp knife and a pair of kitchen scissors.

When selecting artichokes, choose those whose petals have not opened far. The tighter and more compact the artichoke, the fresher.

Steamed Artichokes
1 artichoke
1/2 lemon, squeezed
2 teaspoons of olive oil
1 bay leaf

Cut off or trim end of artichoke stem. Create a 'cross' slit on the bottom of the steam but not very deep. If desired, snip thorny tip off each leaf with kitchen scissors. Wash artichokes, taking care to shake out excess water so they will not be soggy when steamed. Place in a vegetable steamer, covered, over boiling water and add the juice of a half lemon, the olive oil and bay leaf. Steam for 45 minutes to an hour, depending on size. The artichokes are ready when one of outer leaves can easily be removed. Serve with caper-mayonnaise.

Caper-Mayonnaise
1/3 cup of mayonnaise (the real stuff, please)
2 tablespoons capers, minced
1/2 lemon, juiced
salt and pepper
2 teaspoons of dried tarragon

Whisk all contents together with a fork and serve cold.

Steamed Artichokes

Honey-Tomato Bruschetta with Ricotta

I am having a huge cocktail party at my house in Napa Valley next week to celebrate the move of my sister and her family and my boyfriend's recent (major) accomplishment of finishing the California Bax Exam. It's going to be a mixed group. Parent's friends, sister's friends and our friends. That means lots of different palates at different ages. Needless to say, I'd like to satisfy them all.

While flipping through Food & Wine poolside today, I came across this recipe and my sister and I decided we should give it a test run. Well, we did. And it's made the lineup. Didn't hurt matters that we used my step dad's stash of fresh honey that he brought back from Mexico in a 1 liter Coke bottle. Lyd suggested that goat cheese would work as a sub and I agree. Fresh ricotta would make a huge difference but I don't have a sieve at my mom's. Well, not yet.

Honey-Tomato Bruschetta with Ricotta

2 pints cherry or grape tomatoes, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons clover honey
2 teaspoons thyme leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
12 baguette slices, cut 1/2 inch thick on the bias
1 cup fresh ricotta (8 ounces)
1 tablespoon buckwheat or chestnut honey
6 basil leaves, thinly sliced or torn


Directions
Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.

Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.

Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

Honey-Tomato Bruschetta with Ricotta

Sugar Snap Peas

My sister's friends were kind enough to have us over for dinner the other day. Turns out they can cook. However, before the feast they gave us a very simple dish to snack on. I have been obsessed with sugar snap peas ever since. They're crisp, they're sweet and don't put a brick in your stomach. A great bite.

You can purchase sugar snap peas that have the ends snipped off and are ready for eating at any major grocery store. Otherwise, you should be able to find them in the produce isle where you can buy by the pound. They served their peas with a simple hummus for dipping.

Sugar Snap Peas

Arugula and Roasted Red Pepper Wrapped in Prosciutto

For the 2nd half of the 4th of July, my family gathered at my mom's house. My mother's plan was to make chili dogs and serve with potato chips. Well, when all of her kids were in the kitchen sharpening knives, using the mixer, the Cuisinart and every other contraption she had in the kitchen she got upset. I guess she forgot that she raised all her children to be good cooks and there was no way that we were going to have a night with just chili dogs and chips. Instead of a casual night dining al fresco on the patio, the kids spent the night in the kitchen whipping up some gourmet finger foods.

One of my contributions was a little weak in concept since I used some left overs from the fried mozzarella salad from a couple days ago. However, I used a secret weapon that ended up making this weak recipe into a star. The trick? I used Bistro Blends Heirloom Balsamic Vinegar. Bistro Blends has a stand at the farmer's market in St. Helena and for $18 bucks you can get your hands on some addictive stuff. It's barrel-aged and thick and rich. Forget that cheap stuff at the store. This stuff will make your dish hands-down.

Arugula and Roasted Red Pepper Wrapped in Prosciutto
1 bunch arugula
6 slices, 3 inch x 1/2, roasted red pepper
6 slices of prosciutto
Good balsamic vinegar

Layer left hand side of prosciutto slice with 4-5 leaves of arugula, steams chopped off. Place red pepper slice on top. Roll from left to right. Repeat for remaining amount. Drizzle with balsamic and season with pepper.

Arugula and Roasted Red Pepper Wrapped in Prosciutto

Green Olive and Goat Cheese Crostinis

My older sister worships olives. And pickles while we are at it. She's had three children and each pregnancy brought a host of cravings that included at least these two ingredients every time. For me this is nasty. I have never enjoyed pickles OR olives. Ever. But when she asked me to make this for her (I have basically assumed the private chef role for my family in Napa since I moved) I obliged. But there was one problem: how would I know if this tasted any good if I have never really made anything with either of these two ingredients before?

The recipe calls for thyme and that just didn't make since to me so I subbed for basil and doubled the garlic since I have found out that garlic is a big time ingredient here in CA. At the end of the day, my sister didn't care for this dish too much. Feedback was that there was too much 'orange zest', 'garlic' and 'olives were too minced'. Oh well.

Play with this recipe and see if you can make it work for you. Maybe thyme is best. Who knows...

Green Olive and Goat Cheese Crostinis
1 teaspoon fennel seeds
1 cup (lightly packed) chopped pitted imported brine-cured green olives
2 tablespoons extra-virgin olive oil plus additional for brushing
1 tablespoon thinly sliced garlic chives or 2 garlic cloves, thinly sliced
1 tablespoon fresh orange juice
2 teaspoons chopped fresh thyme
1 1/2 teaspoons finely grated orange peel
16 1/2-inch-thick diagonal slices baguette
1 6-ounce log soft fresh goat cheese(cut into 16 rounds)
Servings: Makes 16

Ingredients
Toast fennel seeds in small skillet over medium-high heat until fragrant, shaking skillet occasionally, about 1 minute. Transfer seeds to medium bowl. Add olives, 2 tablespoons oil, garlic chives, orange juice, thyme, and orange peel to bowl and toss to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.

Prepare barbecue (medium-high heat). Brush both sides of bread slices with oil. Grill on 1 side until golden, about 1 minute. Turn bread over; immediately top each slice with 1 cheese round. Grill until bottoms are golden and cheese softens slightly, about 1 minute.

Transfer crostini to platter. Spoon olive mixture over and sprinkle with pepper.

Ingredient tip: Garlic chives, also known as Chinese chives, can be found at Asian markets.

Green Olive and Goat Cheese Crostinis

Hummus with Jicama Sticks

As you may have read in earlier posts, I've been making a lot of Ina Garten's recipes from the Barefoot Contessa Cookbook lately. Here is the recipe for her hummus. Instead of using endives, which I think kids and some adults find too bitter, I cut up some jicama sticks and sprinkled them with paprika.

Ingredients
2 cups canned chick-peas, drained, liquid reserved
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
6 tablespoons fresh squeezed lemon juice (approx 2 lemons)
2 tablespoons water (or liquid from the chickpeas)
8 dashes Tabasco sauce


Directions
Place all ingredients in the bowl of a food processor fitted with a steel blade and process until hummus is coarsely pureed.

Serve chilled or at room temperature.

Hummus with Jicama Sticks

Lucy's Artichoke Dip

My brother Clark and his wife Lucy hosted dinner at their Hidden Valley, CA home last night for 3 guests. Their home overlooks a lovely lake with views of Mount St. Helena in the background. It was a beautiful landscape for a delicious dinner. We enjoyed a glass of wine on the deck and snacked on this simple yet delicious dip beforehand. You can make variations of this recipe. I would suggest adding green chilies, green onions or the classic coupling of spinach. Bon appetite!

Lucy's Artichoke Dip
2 cans of artichoke hearts
1 1/2 cup of mayo (PLEASE no Miracle Whip EVER!)
1 1/2 cup of shredded Parmesan cheese
1 teaspoon thyme
Salt and pepper

Preheat oven to 400 degrees.

Drain artichokes from cans and add to bowl. Add remaining ingredients and mix to coat. Place in baking dish and cover with foil. Bake for 15 minutes. Remove foil and raise temperature to 450 degrees. Bake for 5-10 more minutes. Serve immediately.

Lucy's Artichoke Dip

Wonton crisps with blood orange, prosciutto, pistachios and arugula tossed in citrus

I know what you are thinking: blood oranges? I admit, I milked them this season and it's sad that you can still get your hands on them because that means (at least at my store) that spring is yet to come with its arrival of in-season fruits and veggies. I actually stole this recipe from Avec. They served this as a salad this winter over a larger bed of prosciutto. I scaled it all down and placed on a wonton crisp to make into an hors dourves. Only compliments when you serve this guy.

Wonton crisps with blood orange, prosciutto, pistachios and arugula tossed in citrus
1 blood orange, pealed, halved and sliced very thin
3/4 cup of arugula
1 lemon
1 teaspoon of olive oil
10 wonton skins, cut into 2x21/2 inch rectangles
3/4 cup of vegetable oil
1/8 cup of pistachios, shelled and chopped
1/4 pound prosciutto, slice thin
Salt and pepper

Heat oil in large skillet over high heat and fry wonton skins until a rich brown color, about 1-2 minutes flipping often to avoid burning. Drain on paper towel, set aside.

Peel and slice blood orange. Take arugula and add to bowl. Squeeze half of lemon and add olive oil and toss to coat lightly. Season with salt and pepper. Layer wonton skin with prosciutto, arugula and blood orange. Garnish with pistachio nuts.

Wonton crisps with blood orange, prosciutto, pistachios and arugula tossed in citrus