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Aug 1

170 Comments

Champagne Grape Galette With Whipped Goat Cheese For Fiesta Friday #27

Just out of the oven

Just out of the oven

I love champagne or corinth grapes and look forward to their appearance every year, these are not the grapes used to make champagne and I am not sure why they are called that, but I do know that I really like them. They are so tiny, sweet/tart and bursting with flavor. I eat them au naturale most of the time but also try to come up with recipes using them. One year I made a syrup with the grapes and mosto cotto syrup for a buttermilk panna cotta. This year I decided to try them in a tart or galette. I love the way it turned out, the grapes retain their shape and texture after being baked.  I used very little sugar only 1/4 cup of organic brown sugar and some lemon both the zest and juice . The combination is wonderful. I serve with a chai honey goat cheese/whipped cream combo.

I made this galette for Fiesta Friday, I hope everyone likes it. Angie @ the novice gardener really knows how to throw a party and always has amazing co hosts and this week is no different we love our dynamic Aussie duo Saucy @Saucy Gander and Margot@Gather and Graze. Thank you both for hosting this shindig. Did someone mention Dame Edna, now this will be fun!!

Ready to roll

Ready to roll

 

GaletteDough

Recipe from Baking with Julia

1 cup  all purpose flour

1/4 cup cornmeal

1/3 cup ice water

3 tbs sour cream

1 tsp sugar

1/2 tsp salt

7 tbs cold unsalted butter cut into small pieces

In mixing bowl combine the flour, cornmeal, sugar and salt. Add the cold butter and using your hands or a pastry cutter work the butter into the dry ingredients until it resembles crumbs. Whisk the sour cream into the ice water and add to the flour and butter mixture, mix with a fork to combine. Press into a cohesive dough, it will be a bit sticky, thats alright it’s supposed to be. Divide into two equal pieces, wrap in plastic and refrigerate for at least 2 hours.

Folding

Folding

The grapes and assembly

2 cups champagne grapes removed from stems

1/4 cup organic brown sugar

2 1/2 tbs flour

zest and juice from 1/2 lemon

pinch of sea salt

1 egg beaten with cream for egg wash

course sugar for sprinkling on dough

butter to dot on fruit before baking

Optional but recommended is to add a little lemon zest on top of the grapes before baking.

Roll out one disc of dough on surface dusted generously with flour, you want it thin but not so thin that it is hard to work with. Roll into a rough circle. Mix fruit with flour, salt, sugar, lemon zest and juice, stir gently to combine. Place the dough round on a parchment lined sheet pan, spoon the fruit in the middle of the dough, dot with butter and gently fold the dough around the fruit. Brush with egg wash and sprinkle with sugar. Place in freezer for 30 minutes. While in the freezer heat your oven to 400 degrees.  Take straight from the freezer to the oven and bake for 35-45 minutes or until nicely browned and fruit is bubbly.

Ready for the freezer

Ready for the freezer

Whipped goat cheese and cream

2 oz goat cheese softened at room temperature

1/2 cup very cold heavy cream

1 tbs honey (I used chai honey from Calmer Sutra) If you don’t have then use regular honey

1 tbs brown or white sugar

1 tsp vanilla

Beat the goat cheese until smooth, add the heavy cream, honey, brown sugar and vanilla and beat until thick and creamy. Note: Add more or less sugar to suite your taste.

Whipped goat cheese and cream

Whipped goat cheese and cream

Seriously Good

Seriously Good

Fiesta Friday

Fiesta Friday

Jul 27

73 Comments

Daisey

Daisey

Daisey

Daisey, just about the sweetest pug ever and Izzy and Nando’s best friend passed away on Friday. She had cancer and was such a brave little girl. The photo was taken last weekend. I am so happy that Daisey was able to visit us. It made Izzy and Nando very happy and Daisey also. When you lose a pet you lose a treasured member of the family. I pug sat many times for her, she was the most wonderful well behaved little lady and was a member of our family also. I remember she would not leave my side when she stayed here, she missed her Mom desperately but was happy and comfortable in my home with Izzy and Nando. She would always let me know she wanted to be petted by gently nudging my hand with her paw, she was saying come on don’t slack off keep petting me.

The photo on the side of the 3 pugs includes Daisey, it was one of the times she stayed with us while her Mom was away. Daisey was a puppy mill rescue, my friend does not know exactly how old she was, the vets think maybe 9 or 10 years old, they do know that she was used for breeding and had many litters of puppies. Thank God she was rescued and adopted by my friend where she enjoyed a wonderful very happy life. Rest in peace sweet Daisey. I will miss you, my heart is broken and you will always be remembered.

May 2012

May 2012

Daisey and Nando

Daisey and Nando May 2012

Jul 25

113 Comments

Summer Vegetable Cous Cous With Feta And Pine Nuts For Fiesta Friday #26

Cous Cous loaded with Vegetables

Cous Cous loaded with Vegetables

I wanted a quick side dish that didn’t require standing over a hot stove, I had some great vegetables that I needed to use and some cous cous in the pantry and thought this will go nicely together. The vegetables I used are tri color small peppers, orange, yellow and red, yellow squash and sweet heirloom cherry tomatoes, I cranked the oven to 400 degree’s prepared the vegetables, drizzled with olive oil and sprinkled with salt and pepper and they were done in 15 minutes. The cous cous is so easy, I’m sure you know what I mean, boil some water, pour it over the cous cous, cover and let sit. I wanted to make this more interesting so I ran to my garden and got some parsley and mint which I chopped, thought well something crunchy like nuts would be nice and I remembered I had some pignoli in the freezer, I quickly toasted them on the stove top. To finish the dish I mixed it all together with some olive oil and the juice of lemon, sprinkled with more pine nuts and crumbled fets on top. Voila, easy, quick and delicious side or meal.

Fiesta Friday #26 is in full swing and I hope you all like my cous cous dish. Angie @The Novice Gardener is always there to make sure things are running smoothly and the co hosts this week, Prudy @Butter, Basil and Breadcrumbs and Jess @Cooking Is My Sport seem to have eyes in back of their heads keeping everything organized and in order. Great work everyone!

 

So pretty and nutritious

So pretty and nutritious

Here is what you will need for 4 servings:

1 summer squash, cut into bite size pieces

10 cherry tomatoes

4 small peppers with seeds removed and cut in half.

1 cup cous cous

1 cup water boiled

pine nuts about a cup toasted

feta for crumbling

a handful of parsley and mint leaves

salt and pepper

1 lemon juiced

olive oil

Roast the vegetables in a hot oven 400 degrees for approximately 15 miniutes. Remove from oven, you can at the same time toast the pine nuts ( I didn’t think of it at the time but in retrospect it would be a good idea, just watch them carefully stirring frequently or they will burn.

Make the cous cous, when it’s rested the requisite time according to package directions fluff with a fork. Place cous cous, roasted vegetables about 3/4 of the toasted pine nuts,herbs, a little olive oil, lemon juice, season with salt and pepper and toss to combine. Sprinkle the remaining pine nuts and crumble feta on top and serve.

Fiesta Friday

Fiesta Friday

 

Jul 24

64 Comments

A True Craftsman

Gorgeous Cutting board

Gorgeous Cutting board

I love buying things for my kitchen or that are used to prepare or serve food, hand crafted items made by artisans are some of my very favorite things that I treasure. I found Michaels blog, Michaels Woodcraft & Blog about a month ago, Michael is an artist, a craftsman and does the most beautiful cutting boards, rolling pins, ice cream scoops and bird houses that I have seen. Each one carefully and lovingly made by hand. You can tell he loves what he does, it shows in his work. I saw that he had a giveaway, a gorgeous cutting board so I left a comment hoping for the best but never expecting to win. Well, I won the board, I got it yesterday and it’s the one pictured here. Isn’t it beautiful??? Michael uses natural hard wood, you can actually choose what wood you want for some boards and I have to say his prices are so reasonable. I love my board and can’t wait to use it. You all know how much I love ice cream and when i saw that he makes ice cream scoops also you know I had to have one. There were several different varieties of wooden handles but I asked Michael to surprise me and oddly the one he sent is the one I picked for myself. Follow the link above to visit Michaels blog, I highly recommend his products, they make wonderful gifts as well. Stay tuned for a giveaway here very soon!!!

ice cream scoop

ice cream scoop

Cutting boards

Cutting boards

Round cutting boards

Round cutting boards

Rolling Pin

Rolling Pin

Jul 22

9 Comments

My Request…

Re blogging this from Prudy at butter, basil and breadcrumbs. Lets send this sweet little boy lots of birthday cards. The story breaks my heart.

Butter, Basil and Breadcrumbs's avatarbutter, basil and breadcrumbs | simple. rustic. delish. recipes.

There is no recipe tonight…. just a simple request.

I cannot tell you how much all of the love and support that you gave to Mike and me…after I told you about his illness… meant to me. While I’m not surprised, because over these last few months, I’ve come to know that there are so many, many good people in this world…I am deeply touched by the kindness that you showed to the both of us.

I know that many of you are moms too, so I know you feel what I feel. I would give my son anything that would make him happy (within reason…I’m not buying him that $30K truck that he wants!).

Like I told you, we are blessed. Michael has the disease, but it’s manageable. He can live a long life.

Last night, I was watching the news…and there was a short segment about a…

View original post 231 more words

Jul 21

40 Comments

Pepper and Pancetta Toriglioni | From Italy to Iran: Con Amore! (Viva Italia!)

I have to reblog this, it was such a wonderful night and I didn’t blog about and I am so thrilled that Azita did. I LOVE Francesca and Stefano and everyone that was there and I wanted to share this great pasta recipe with you from Francesca (Floras Table)….

Fig & Quince's avatarFig & Quince

Tortiglioni Pancetta closeup of Pasta Pepper Italian food on beautiful floral pattern china Check out the gorgeous china! I covet these, Francesca! I covet!

Hi all! This glorious pepper and pancetta toriglioni pasta concoction is a yummy guest post by my treasured Italian friends Francesca (who wrote the recipe and the story) and Stefano (who did the photography.)

Many of you fellow bloggers already know and are fans of this talented Italian power couple, but for those of you not in the know, borrow two feet in addition to your own two feet (rough translation of a Persian saying, ha ha) and run and check out their food (authentic Italian cuisine & riveting storytelling), wine (reviews and inspired pairings – Stefano is a certified sommelier) and photography (outstanding nature and wildlife shots) blogs. I was already entirely “in like” with Francesca and Stefano as bloggers (I just really dig their vibe, you know, Italians and Iranians do share many cultural sensibilities believe it…

View original post 1,077 more words

Jul 19

80 Comments

Gluten Free Cherry Crisp

cup of crisp

cup of crisp

Crisps or Cobblers or buckles or whatever you want to make are a really simple and delicious way to enjoy summer fruit or berries. I have been wanting to try working with some different flours other than wheat and bought some barley flour. This crisp is so simple and quick to make and I must say the crumble or crisp part is wonderful, I used oats, barley flour, almond flour, butter and organic brown sugar. I bought already pitted and preserved sour cherries, I don’t have a cherry pitter. It took almost no time at all to put this together and I had it for breakfast this morning, don’t judge, think about it, grains, fruit, why not? It would also make a smashing dessert!! I’m also very excited that this is my 300th post!!

Crisp or Crumble

1 stick salted butter softened

1 cup oats (I used Bobs Red Mill, certified GF)

1/2 cup barley flour

1/4 cup almond flour

1/4 cup organic brown sugar

Mix until it’s all incorporated and set aside.

The cherries and make the crisp:

1 quart cherries (I used sour)

Scant 1/2 cup brown sugar (If using sweet cherries only use 1/4 cup)

2 tbs tapioca starch

pinch of sea salt

Pre heat oven to 375 degrees. Mix cherries, tapioca, sugar and salt together and pour into baking dish. I used a rectangular approximately 8×11. Distribute the crumble topping on the cherries, sprinkle with a little course brown sugar (like demerara or Hains organic brown. Bake for approximately 40-45 minutes or until crumble topping is browned and the fruit is bubbly.

I like to serve with a little heavy cream poured on while it’s hot.

IMG_8884

 

 

Jul 18

93 Comments

Cold Roasted Summer Vegetable Soup Shots For Fiesta Friday #25

Sumer Vegetable Soup

Summer Vegetable Soup

I’m not much of a soup person when it’s really hot out, however a cold or room temp soup is perfect summer fare. I had an over abundance of vegetables that I bought at the farmers market that I needed to use and I love roasted vegetables, I put them in salads, eat on their own or as a side they are delicious and very versatile. When I say I had a lot of vegetables I mean a lot, I roasted two 1/2 sheet pans of assorted vegetables, some I ate the others I thought I would make into a soup. This soup is a mix of asparagus, green beans, carrots, red scallions and summer squash. It takes a short time to roast and then you are done with the hot oven and all you will need is your blender or food processor, I simply put the vegetables in the processor, added salt, pepper,creme fraiche and vegetable broth.  I garnished with mint and garlic that I fried in some olive oil. You can of course use whatever vegetables you like or have on hand. There really is no recipe. you puree vegetables and add liquid until it’s the desired thickness, I don’t use any spices if you like to add them I think it would be wonderful. Serve warm, cold or room temperature.

Week #25, my how time flies. Well this week our always glowing host Angie@The Novice Gardener has asked two bloggers that were the very first co hosts for Fiesta Friday,  Hilda @Along The Grapevine and Julianna @Foodie On Board. We are in good hands my friends

garnish

garnish

Here is what I used:

1 bunch asparagus, cleaned and woody stems snapped off (make sure to really clean the heads they can contain sand)

approximately 2 cups green beans stem end snapped off and cleaned

6 small carrots roasted whole with about an inch of the green stem left on

4 yellow summer squash cut into large chunks

4 large red bulb scallions cleaned ends cut ( I didn’t use the long green stems only about an inch above the bulb)

vegetable or chicken broth (enough to thin the soup to desired consistency)

creme fraiche or kefir I added about 1/2 cup

salt  and pepper to taste

Mint cut chiffonade

garlic sliced very thinly

Roast the vegetables in a 375 degree oven, I roasted the carrots, squash and onions longer than the asparagus and green beans. About 30 minutes for the carrots etc and 15-20 minutes for asparagus and green beans.

Remove from oven and place in processor with some stock, process until smooth. Pour into bowl and add the creme fraiche or kefir, salt and pepper, do all of this to taste and desired thickness.

In saute pan coat with olive oil, add garlic and when it just starts to turn a light brown add the mint, saute until mint is crisp and garlic is a nice light brown, remove to paper towel. When serving sprinkle some on top of each serving you can also add a dollop of sour cream.

Roast summer vegetable soup

Roasted summer vegetable soup

Fiesta Friday

Fiesta Friday

 

 

Jul 15

84 Comments

Black And White Orzo With Roasted Cherry Tomatoes And Ricotta Salata

Orzo Mediterranean Style

Orzo Mediterranean Style

When in Whole Foods last week I saw in the bulk pasta section several different types of pasta that are all locally made (Brooklyn) die cut and organic, I loved the look of the black and white orzo so decided to give it a try. Now I love orzo, I remember a Greek friend used to make a baked orzo dish with tomatoes that was wonderful. This is not baked and it’s not Greek but it does have Mediterranean flavors. It’s simple to make and can be served hot or cold. No recipe needed make it according to taste, if you don’t have black and white orzo use whatever you have available. I had some heirloom cherry tomatoes grown on a rooftop in Brooklyn, the basil and parsley came from my garden, I think the ricotta salata is Italian in origin but for the most part this dish is made with ingredients made or grown locally, I love that! You can add whatever herbs you like, I chose basil and parsley. This is simple to make, no recipe required, tailor to your tastebuds and is good hot or cold.

Makes 2 servings

12 (approximately) cherry tomatoes

2-3 cloves garlic skin removed

1 cup orzo

handfull basil and parsley

ricotta salata (a little less than a cup cubed or broken into small pieces)

olive oil

salt and pepper

 

Heat oven to 375 degrees, lay parchment or foil on 1/4 sheet pan, place the tomatoes whole on the sheet pan along with the garlic, drizzle with olive oil and season with salt and pepper, Roast for 20-30 minutes or until tomatoes are soft, a little caramelized and have given off some of their juices, the garlic should also be soft. Remove from the oven to cool. While tomatoes are roasting boil the orzo, I like it al dente it took about 15 minutes. Drain and put in bowl, chop the basil and parsley and ricotta salata and add to bowl, Smash the garlic with a fork and mix with the tomatoes, add to the orzo and toss to combine. Before serving check for seasoning and drizzle some good olive oil on top.

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