Slideshow


Thursday, August 10, 2017

Grilled Brie with Strawberry Wine Sauce and Honey



We bought a small grill on a whim and have been enjoying using it during this last half of summer. I found this recipe on Half Baked Harvest's website and adapted it to the ingredients I already had on hand. This would be delicious with any berry and you can substitute whatever alcohol you would like to use instead.

Grilling the brie added a lovely depth of flavor and this was such an easy recipe to put together. Dave thought the grilled bread was a nice accompaniment to the grilled brie. He didn't think this would have been as good with just toasted bread, as the grilled breaded added more flavor.

Adapted from Half Baked Harvest.

Ingredients: 
-2 tablespoons honey
-4 sprigs fresh thyme
-pinch of flaky sea salt
-1 (8 ounce) brie wheel
-Cooking spray
-1 cup sliced strawberries
-2 tablespoons white wine
-toasted or grilled bread, for serving

Add the sliced strawberries and wine to a small saucepan and bring to a simmer. Remove from the heat and set aside.

Preheat the grill and spray the wheel of brie with cooking spray and sprinkle with sea salt. Dave felt it would be best to put the wheel of brie in the vegetable basket as a way to easily flip the brie.

Place the brie on the grill and grill for 2-3 minutes per side, when it is time to grill the second side, make sure to flip the brie carefully. Once the brie has been grilled on both sides remove it from the grill and serve immediately topped with the strawberry sauce, and drizzled with honey. Serve with toasted or grilled bread.




Sunday, July 30, 2017

Charred and Raw Corn with Goat Cheese



We made this as a side dish today served alongside vegetarian BLT's and grilled asparagus. The acidity from the lime helped cut through the sweetness of the corn. I made several substitutions to work with what we already had in our kitchen, and it seemed to work nicely.

It's probably easiest to grill the corn whole, Dave decided to cut it in half and then it was more difficult to take the kernels off the cob.

Slightly adapted from Bon Appetit

Ingredients:
-4 ears of corn, husked
-1 large shallot, thinly sliced into rings
-¼ cup fresh lime juice
-Kosher salt and freshly ground black pepper
-1 tablespoon olive oil
-2 oz. goat cheese, crumbled
-4 tablespoons of lime basil
-Hot pepper flakes
-Paprika
-Cooking spray

Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, hot pepper flakes, olive oil, and lime juice in a large bowl; season with salt and pepper and set aside.

Spray the remaining 3 ears of corn with cooking spray and season with paprika. Then grill, turning occasionally, until very tender and charred in spots, 10–12 minutes. Let cool.

Cut kernels from cobs and add to reserved corn mixture along with cheese and lime basil. Season with salt and pepper to taste.



Thursday, June 8, 2017

Garlic Scape and Cherry Tomato Pasta


Every year I pin recipes for garlic scapes and every year I miss the window to buy them. You're most likely to find garlic scapes in your CSA box or at a local farmer's market, but if you have a grocery store specializing in seasonal items, garlic scapes might pop up there as well. Garlic scapes usually start showing up May-June and the window to purchase them is incredibly short (which is why I keep missing it). Garlic scapes are the "flower bud" of garlic bulbs and removing the scapes allows the garlic bulb to devote more energy to plumping up.

I picked up a tangle of garlic scapes at the Farmer's Market and it looks like I will be able to devote at least three blogs to recipes utilizing them.

This pasta recipe comes together quickly and is a nice introduction into using garlic scapes. We cut them into bite size pieces, but some of our stems were a little woody -- chopping them smaller might be better. Overall, we enjoyed the flavor that roasting the garlic scapes brought out and paired with the other summery ingredients, the simple dinner was lovely.

Recipe slightly adapted from Savuer.

Ingredients:
-Kosher salt and freshly ground black pepper, to taste
-1⁄2 lb. spaghetti
-1 tablespoon olive oil
-10 garlic scapes, sliced into bite size pieces
-1 pint multicolored cherry tomatoes
-1 onion, thinly sliced
-1 cup spinach
-1 lemon, zested and juiced

Heat oven to 400° and roast the garlic scapes, cherry tomatoes, and onion for 12-15 minutes or until the cherry tomatoes begin to burst. Bring a large pot of salted water to a boil; add spaghetti and cook, stirring occasionally, until al dente, about 8 minutes.

In a large bowl toss the spaghetti, roasted vegetables, spinach, lemon zest, and lemon juice. Drizzle with the tablespoon of olive oil and serve immediately.


Wednesday, June 7, 2017

Loaded Mediterranean Street Cart Fries


I saw this recipe online and thought it looked like a fun weekend recipe to make. There are a lot of options as far as toppings, so you can customize it however you'd like. Having never been to the Mediterranean (and none of our local Mediterranean restaurants seem to serve a similar dish) I can't speak to the authenticity of the street cart fries. Even with no base comparison, these were good nevertheless, I think next time I would like to add hot sauce as a topping. A little spice would have put these over the top for me.

Recipe from Pinch of Yum

Ingredients:
Tzatziki
-1 cup plain full fat yogurt
-half of a zucchini, grated
-½ cup roughly chopped fresh parsley
-1 clove garlic, minced
-a few pinches of chopped fresh dill
-salt and lemon juice to taste

Marinated Tomatoes and Chickpeas
-1 can chickpeas, rinsed and drained
-4-6 tomatoes, diced
-2 tablespoons olive oil
-1 clove garlic, minced
-fresh minced parsley to taste
-salt to taste
-lemon juice to taste

Other Ingredients
-1 bag sweet potato fries
-1 head romaine lettuce, washed and roughly chopped
-Optional toppings: feta cheese, pepperoncini, olives, hot peppers, hot sauce, and/or fried pita chips

Start baking the sweet potato fries according to package directions and while they are baking make the tzatziki and marinated tomatoes and chickpeas.

For the tzatziki, you will combine all of the ingredients together and then adjust the seasoning and lemon to taste. For the marinated tomatoes and chickpeas, toss the chickpeas and tomatoes with the oil, garlic, lemon juice, and parsley. Set aside to marinate. During the remaining time chop the lettuce and prepare any of the optional toppings that you plan on using (we just used feta). 

For assembly you can either assemble each serving individually or just make a big plate of Mediterranean Street Fries. 


Sunday, May 14, 2017

Blackberry and Cream Cheese Stuffed French Toast Bake


When the Smashed Blackberry & Goat Cheese Toasts recipe left me with leftover blackberries, blackberry sauce, and ciabatta bread I decided to try to work them into a second recipe. I already had four ounces of neufchatel cheese in my fridge, so a stuffed french toast seemed like a pretty way to incorporate the blackberries and blackberry sauce.

The original recipe serves eight and can be made in an 8x8 glass baking dish. I cut the recipe in half based on the ingredients I had to make four ramekins of French Toast Bake. You could also bake this in a loaf pan if you don't want to make individual portions.

I didn't add any extra sugar to this and thought it tasted best liberally drowned in maple syrup (okay, maybe I didn't use that much, but it needs more than is baked into the recipe). Overall, it was a nice way to use some of the leftovers from the other recipe and an easy breakfast for dinner recipe to put together.

Inspired by this post from Creative Culinary.

Ingredients:
-All of the leftover sauce from this recipe
-1/2 loaf ciabatta bread, sliced and cubed
-4 ounces neufchatel, cubed
-1/2 cup blackberries
-4 large eggs
-1 cups milk
-1 teaspoon vanilla extract
-4 tablespoons maple syrup, and more to taste

Preheat oven to 350° and grease four 9 ounce ramekins. Evenly divide the cubed bread and nuefchatel cheese between the ramekins. In a bowl combine the eggs, milk, vanilla extract and maple syrup. Pour the egg mixture over the bread and then bake for 30 minutes covered, 10 uncovered.

Serve with the blackberry sauce, I needed to add a little water to thin mine. And additional maple syrup and garnish with the remaining fresh blackberries.