Category Archives: Snacks

Roasted Tomato and Fennel Soup

Posted on by

0

 

I like to make this dairy free, vegetarian soup when tomatoes are at their peak ripeness, end of summer. Look for large, meaty plum tomatoes, ideally. Caramelizing the tomato, fennel and shallot amplifies their sweetness, creating many layers of fantastic flavor. I like to serve this garnished with a slice of toasted baguette spread with creamy goat cheese

  • 2TBS + 1 Tsp extra virgin olive oil
  • 2 large shallots, peeled, trimmed and halved
  • 8 Large plum tomatoes, trimmed and halved
  • 1 Fennel Bulb, trimmed and cut into quarters, reserving the dark green leafy fronds, finely chopped
  • 1 large carrot, peeled, trimmed and chopped
  • Salt and freshly ground black pepper to taste
  1. Pre heat oven to 400°F
  2. Toss tomatoes, fennel and shallot with 2 TBS of oil and spread onto a non-stick sheet pan.  Place tomatoes cut side up.  Season liberally with salt and black pepper.
  3. Place pan in hot oven and cook for about 30 minutes, until vegetables start to sizzle and caramelize, looking browned.  Remove pan from oven.
  4.  While vegetables are cooking in the oven, heat remaining oil in a stock pot on medium heat. Sauté carrots sprinkled with 2 TBS of the reserved fennel fronds, stirring often for about 5 minutes until wilted and softened.
  5. Add the contents of the sheet pan, including all of the accumulated juices to the pot with the carrots. Add 4 cups of water, salt and pepper to taste to the pot.
  6. Simmer the pot on medium for 10 minutes, stirring often and taste for seasoning.
  7. Transfer contents of pot to a blender, carefully.   You may have to do this in 2 or 3 batches; blend all ingredients very well and transfer mixture to a clean pot. 
  8. Re-heat and serve immediately or allow to cool, refrigerating and serving the next day reheated.
Serves 6
Note:   Be extra careful when blending hot ingredients in a blender to allow some hot air to escape while blending ingredients, by slightly moving lid to a side position or removing the center plastic part of the lid and covering with a towel so the ingredients don’t splatter.  Neglecting this step can cause a hot explosion.
Print Friendly, PDF & EmailPrint Friendly

Spinach with Garlic, Raisins and Pine Nuts

Posted on by

0

Traditionally Sicilian, this dish is earthy with greens and a perfect balance of sweet and savory, I love it warm or at room temperature as part of an Italian style buffet

Traditionally Sicilian, this dish is earthy with greens and a perfect balance of sweet and savory, I love it warm or at room temperature as part of an Italian style buffet

 

  • 2- 10 oz packages fresh spinach or 4 bunches fresh leaf spinach
  • 2 tbs extra virgin olive oil
  • 2 cloves garlic, peeled and chopped
  • ½ cup raisins, plumped in hot water for 10 minutes
  • ½ cup pine nuts, toasted
  • Salt & fresh pepper to taste

 

    1. Wash spinach thoroughly in several changes of water, drain well
    2. Heat olive oil over medium heat in a large saute pan.  Add garlic and saute for several minutes, until slightly golden.  Do not brown garlic as it will be bitter!
    3. Add spinach, raisins, salt & pepper and saute until spinach is wilted.  Add pine nuts, toss and taste for seasoning adding additional salt and pepper if necessary.
    4. Serve immediately or may be served at room temperature.

 

Serves 4

Print Friendly, PDF & EmailPrint Friendly

Apple Crisp

Posted on by

0

 

This is a classic, simple dessert that fills the house with the aromatic and fruity scent of apples, cinnamon & butter.  I like to serve the crisp warm with a large dollop of crème fraiche.

 

  • 6 – 8 baking apples peeled, cored and sliced   (I use Granny Smith or Golden Delicious)
  • 1 tablespoons ground cinnamon
  • ¼ cup white sugar
  • 1 ½ cups firmly packed brown sugar
  • ½ cup + 2 tablespoons all purpose flour
  • 1 cup rolled oats
  • ¼ teaspoon salt
  • 1 stick cold unsalted butter, cut into small chunks

 

  1. Preheat oven to 350 degrees. Butter a 13 x 9 x 2 inch baking dish or pan.
  2. Combine apples, cinnamon, white sugar, ½ cup of brown sugar and 2 tablespoons flour.  Toss well and pour mixture into baking dish.
  3. Combine remaining flour, remaining brown sugar, oats, salt and ¾ of butter in a medium sized bowl.  Using 2 knives, a pastry blender or your fingers, blend ingredients until they look like coarse crumbs, working quickly to keep butter cold.  Pour mixture over apples.  Dot remaining butter on top of crisp.
  4. Bake crisp for approximately 50 minutes, or until bubbly and brown and apples are tender inside when pierced by a knife.  Allow to stand for at least 15 minutes before serving.  May be served warm or at room temperature.
Serves 6
Print Friendly, PDF & EmailPrint Friendly

Black Bean Dip

Posted on by

0

 

Black beans make a dramatic, dark colored dip that pops with flavor from lime, jalapeno and cilantro.  Make this a day or two ahead of your party and bring to room temperature prior to serving

  • 2-15 oz. cans black beans, rinsed and drained
  • 2 TBS extra virgin olive oil, plus additional for drizzling
  • 1 clove garlic, smashed, peeled & chopped
  • 1 small red onion, peeled and diced finely
  • 1 small red pepper, seeded and diced finely
  • Minced, seeded Jalapeno pepper, to taste (optional)
  • 1 tsp cumin
  • Juice of 2 limes
  • 1 TBS sherry vinegar
  • 2 tsp Kosher salt to taste
  • 2 TBS chopped fresh cilantro (optional)
  • 2-3 TBS cold water

 

  1. Heat olive oil in a non-stick pan on medium high heat.  Sauté garlic, onion and pepper(s) with cumin, until translucent.
  2. Transfer sautéed vegetables to a food processor fitted with the steel blade along with black beans, lime juice, sherry vinegar and salt.  Process until smooth, tasting for seasoning.
  3. For a Summer, no cook version, add vegetables raw to beans before processing.
  4. Add water to thin and additional salt, if necessary.
  5. Transfer to a bowl, drizzle w/ oil and garnish with cilantro.
  6. Serve warm or at room temperature, with tortilla chips and/or crudités as a dip.

 

 

Print Friendly, PDF & EmailPrint Friendly

French Country Cake with Strawberries

Posted on by

0

 

Simple and simply delicious, this cake is adored by everyone! Perfect for a light dessert, at tea time or even for breakfast, this cake is moist, full of fruit and not too sweet. Use the freshest and sweetest strawberries available and try it with a dollop of Crème Fraiche

Simple and simply delicious, this cake is adored by everyone! Perfect for a light dessert, at tea time or even for breakfast, this cake is moist, full of fruit and not too sweet. Use the freshest and sweetest strawberries available and try it with a dollop of Crème Fraiche

  • 1 cup sugar, plus additional 1 tablespoon for topping
  • 1 stick unsalted butter, softened
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 quart of fresh strawberries, rinsed, dried, stemmed and cut in half.

 

  1. Preheat oven to 350 degrees.  Butter and flour a round 9” cake layer pan.
  2. In a stand mixer or with a handheld mixer, cream butter and 1 cup sugar together on medium speed, until creamed, about 3 minutes.
  3. Beat in eggs thoroughly, one at a time and then vanilla  Set aside.
  4. In a mixing bowl, sift together flour, baking powder and salt.  Add to the creamed butter mixture, ¼ cup at a time, mixing well after each addition.  Pour batter into prepared cake pan.
  5. Arrange strawberries in a circular pattern in two rows on the cake batter with the tips pointing towards the rim of the pan.
  6. Sprinkle strawberries with sugar and bake until cake is set and light golden, about 50-55 minutes.  The fruit will sink into the batter.
  7. Cool pan for 10 minutes on a rack.  Carefully, run a knife around the side of the cake and unmold.  Allow cake to cool on a rack and serve at room temperature.

 

Serves 6

Print Friendly, PDF & EmailPrint Friendly

Artichoke Bruschetta

Posted on by

2

Baguette slices lightly toasted with garlic and topped with pan seared artichoke hearts, olive oil and mint reminds me of a small dish I once had at a wine bar in Rome. This is the perfect last minute snack when friends drop by for a glass of wine.

Baguette slices lightly toasted with garlic and topped with pan seared artichoke hearts, olive oil and mint reminds me of a small dish I once had at a wine bar in Rome. This is the perfect last minute snack when friends drop by for a glass of wine.

  • 1 small baguette, sliced thinly into about ¾’’ slices
  • 4 tbs extra virgin olive oil
  • 2 garlic cloves, peeled, 1 chopped finely, 1 left whole
  • 1 can of quartered artichoke hearts, drained well
  • Salt and freshly ground black pepper to taste
  • 1 tbs fresh mint leaves, chopped finely
  • 1 cup freshly grated parmigiano cheese, grated on a rasp or microplane grater

 

  1. Spread drained artichokes on a clean kitchen towel and blot with paper towels to dry as thoroughly as possible.
  2. Heat a stainless steel sauté pan on medium heat with 2 tbs of olive oil until oil is hot and shimmering, but not smoking.
  3. Carefully place the artichokes in the hot pan and season with salt + pepper.  Allow artichokes to brown before turning, cooking until they are colored, brown + crisp looking. Add chopped garlic clove , stirring constantly so that garlic does not burn, but softens.  Allow artichoke mixture to cool.  When cool enough to touch, roughly chop the artichoke hearts on a cutting board and transfer to a bowl .
  4. Add half of cheese to chopped artichokes reserving balance for garnish and taste for seasoning, adjust if necessary and sprinkle with mint, reserving a small bit for garnish, stirring to combine.
  5. Place bread slices on a sheet pan lined with foil. Using a silicone brush, lightly brush bread with 1 tbs of olive oil. Toast bread slices until lightly browned and toasted or alternately, grill bread slices until golden brown with grill marks on the grill.
  6. Allow bread to cool until you can lift a slice without burning your fingers and then rub each slice of toasted bread with the peeled whole  garlic clove.
  7. Top each toast with a teaspoon of artichoke mixture, drizzle with olive oil and garnish with cheese and more mint.
  8. Serve immediately.  The artichoke mixture can be prepared earlier in the day and reserved covered on the counter top, assembling the toasts when ready to serve.

 

Makes approx 18 toasts

 

 

Print Friendly, PDF & EmailPrint Friendly

Grilled Asparagus

Posted on by

0

Grilling asparagus imparts a charred, sweet, smokey flavor and is equally as delicious served hot, warm, at room temperature or, as part of a buffet or even chilled in a salad, total versatility!

Grilling asparagus imparts a charred, sweet, smokey flavor and is equally as delicious served hot, warm, at room temperature or, as part of a buffet or even chilled in a salad, total versatility!

  • 1 pound green asparagus
  • 1/8 cup extra virgin olive oil
  • Salt & fresh black pepper to taste
  • Lemon zest.
  1. Wash and trim asparagus, drying thoroughly.
  2. Preheat grill to high heat.
  3. Drizzle asparagus with olive oil and coat thoroughly.
  4. Sprinkle asparagus with liberal amounts of salt and freshly ground pepper.
  5. Grill until nicely charred, rolling constantly over grates.
  6. Transfer to serving dish and garnish with lemon zest.
  7. Serve immediately or at room temperature as part of a buffet.
Serves 4
Print Friendly, PDF & EmailPrint Friendly

Grilled Peaches with Vanilla Scented Yogurt

Posted on by

0

Grilling ripe peaches adds smoke and the flavor of caramel, while concentrating the sugar in the fruit. A quick, healthy, Summer dessert, prepared just before grilling dinner only needs a small dollop of yogurt to add some elegance. May be served warm or at room temperature.

Grilling ripe peaches adds smoke and the flavor of caramel, while concentrating the sugar in the fruit. A quick, healthy, Summer dessert, prepared just before grilling dinner only needs a small dollop of yogurt to add some elegance. May be served warm or at room temperature.

  • 2 tbs butter, melted
  • 4 ripe peaches, halved and seeded
  • 1 tsp sugar
  • 1 cup of Greek yogurt
  • 1 tsp honey
  • ½ tsp vanilla extract
  • Julienned mint for garnish

 

  1. Mix yogurt with honey and vanilla and combine well.  Keep chilled until ready to serve.
  2. Heat grill to medium high heat, oiling grates well to prevent fruit from sticking.
  3. Using a basting brush, baste peaches lightly with melted butter and sprinkle with a light coating of sugar to taste.  The riper the peach, the less sugar needed.
  4. Grill peaches for 2 minutes per side until marked by grill.
  5. Allow to cool slightly and serve garnished with a dollop of cream or yogurt and mint. May be served at room temperature.

 

Serves 4

photo by Kristi Senat

 

 

Print Friendly, PDF & EmailPrint Friendly

Green Pea Soup with Mint

Posted on by

0

Bright emerald green and bursting with clean, fresh mint flavor, this soup is so simple and like a breath of new spring air. Serve it warm on a chilly night or icy cold as a warm weather lunch.

Bright emerald green and bursting with clean, fresh mint flavor, this soup is so simple and like a breath of new spring air. Serve it warm on a chilly night or icy cold as a warm weather lunch.

 

  • 1 tbs vegetable oil
  • 2 scallions, trimmed and chopped
  • 1 small bag of frozen baby peas
  • 12 fresh mint leaves
  • 3 cups of water
  • Salt and freshly ground black pepper to taste
  • 3 tbs Crème Fraîche stirred together with salt to taste (for garnish)
  1. Heat oil in medium sized pot on medium heat.
  2. Sauté scallions, seasoning with salt and pepper, stirring often for several minutes.
  3. Add peas, mint, water, salt and pepper to taste.  Bring to a simmer and cook for 10 minutes, or until peas are cooked but till bright green.
  4. Remove from heat and allow to cool for 10 minutes.
  5. Carefully transfer mixture to a blender.  Blend carefully, allowing steam to escape, stirring and scraping blender container as necessary.
  6. Continue to blend until all ingredients are well pureed.  Add some additional water if necessary to thin the soup.
  7. Taste for seasoning, adding additional salt and pepper to taste.
  8. Serve immediately or allow cool, refrigerating and serving the next day.
  9. Garnish each serving of soup with a dollop of Crème Fraîche.

 

Note: Be extra careful when blending hot ingredients in a blender to allow some hot air to escape while blending ingredients, by slightly moving lid to a side position or removing the center plastic part of the lid and covering with a towel so the ingredients don’t splatter.  Neglecting this step can cause a hot explosion.

 

Serves 4

photo by Kristi Senat

 

Print Friendly, PDF & EmailPrint Friendly

Ripe Strawberries and Vanilla Cream

Posted on by

0

 

Summer sweet strawberries paired with cream that has been freshly whipped and scented with vanilla, is a classic, delightful combination. Find a farm stand with freshly picked berries and local organic cream for a true summertime treat

Summer sweet strawberries paired with cream that has been freshly whipped and scented with vanilla, is a classic, delightful combination. Find a farm stand with freshly picked berries and local organic cream for a true summertime treat

  • 1 quart fresh ripe strawberries, rinsed, drained and trimmed and halved
  • 2 tbs granulated sugar
  • 1 half pint heavy cream
  • 1 tsp pure vanilla extract
  • Mint sprigs for garnish

 

  1. Toss strawberries with 1 tablespoon of the sugar, reserving the other tablespoon for the cream.  Mix gently and set aside.
  2. Combine cream, vanilla and sugar in a medium sized metal mixing bowl.
  3. Beat with a hand mixer on high until cream is whipped softly and forms small soft peaks when the beater is lifted out of the bowl.  Do not beat to long or you will wind up with cream that is too stiff or worse yet, butter!
  4. Place strawberries into individual serving bowls and top with a generous dollop of cream.
  5. Garnish with mint and serve immediately.  (alternately, cream may be whipped and refrigerated in a covered container for up to 24 hours for later assembly)

 

 

Serves 6

Print Friendly, PDF & EmailPrint Friendly