Tomatoes Baked w/ Olives & Goat Cheese

It is tomato season.  I have more tomatoes than I know what to do with.  This little thing was quickly whipped up and so delicious!  Three ingredients, two of which are easy to keep on hand, are all you need for a classy, unexpected side or appetizer.  I used gigantic tomatoes, but you could easily use smaller ones for fancy little hor d'oeuvers.  Firmer, fleshier tomatoes are best, but use whatever you have.

Tomatoes w/ Olives and Goat Cheese
1 lrg tomato
2 Tbsp chopped mixed olives (I had a Greek blend)
1 oz goat cheese

   Slice off the top 1/4 of the tomato.  Remove as much pulp as possible.  Turn upside down on a paper towel to drain for a few minutes.
   Stuff the tomato with olives.  Top with goat cheese.
   Broil, low, for 6-8 minutes about 8 inches from broiler (large ones).  When tomato (of any size) is warm, but not mushy, and goat cheese is starting to brown they are done.
   Serves 1.  (Obviously its a dish easy to multiply.)

Lentil Bake w/ Caramelized Onions, Goat Cheese & Tomato Olive Relish

This isn't as good as the Oasis original (see previous post), but it is absolutely delicious.  The original dish was garnished with a tomato jalapeno jam.  I didn't feel like going through the hassle of such a thing, so I opted for a fresher topping.  I had some nice mixed olives and, like everyone it seems, I am loaded down with tomatoes; they seemed to be the natural pairing with this.  The lentil bake is a perfect vegetarian main course or would be a great side to some sort of roast instead of potatoes.

Lentil Bake
1 1/2 C sorted, washed brown lentils
6 C water
1 lrg clove garlic
1 bay leaf
1 vegetable bouillon cube
2 med onions, thinly sliced
1/4 C dry vermouth
1 tsp minced garlic
3-4 oz goat cheese
2 tsp fresh thyme (1 tsp dried)
1 1/2 tsp salt (or to taste)
2 egg whites
1/4 C shredded asiago or parmesan

   In a large pot, bring water, lentils, garlic clove, bay leaf, and veg bouillon to a boil.  Reduce to simmer (med-low), partially cover, cook 15-20 minutes until lentils are soft.  Drain, discard garlic and bay leaf.  Mash the lentils up a little.
   In a little bit of oil, cook onions over medium low until soft and brown (caramelized, it will take 15-20 min).  Add garlic, cook 1-2 min.  Deglaze pan with dry vermouth (or white wine).  Add to lentils.
   Add goat cheese, thyme, and salt to lentils.  Mix until cheese is distributed throughout. (Adjust seasoning to taste at this point.)
   Beat egg whites to stiff peaks.  Fold into lentil mixture.
   Pour into greased baking dish.  Top with asiago
   Bake 350 deg F covered for 15 minutes.
  Uncover, bake another 15 minutes, until cheese is browned.
   Serves 4 (main).

Fresh Tomato & Mixed Olive Relish
1/4 C chopped mixed olives
1/4 C chopped fresh tomato
2 tsp fresh chopped basil
2 tsp balsamic vinegar
(salt)

   Combine ingredients, let sit together for at least 30 minutes.  The mixture may or may not need salt depending on the brininess of the olives.
   Serves 4

  

Venison Tenderloin w/ Walnut, Parmesan, Herb Crust

This little piece of meat terrified me.  No joke.  It is strange that a little over a pound of meat (2 tenderloins) has the power to reduce me to quivering procrastination.  Because venison has next to no fat, it can over cook in an instant. The second it gets a hair past medium, it is basically ruined.  Honestly, you don't really want to cook it past medium-rare.  I took a couple of deep breaths, relaxed, and took it easy.... and it couldn't have been more perfect.

If don't have venison tenderloin, this crust would be great on pork tenderloin, even beef or chicken.  It is earthy, bright, and fresh.



Venison Tenderloin w/ Walnut, Parmesan, Herb Crust
2 venison tenderloins (between 1 1/4 and 1 1/2 lbs)

sea salt and fresh cracked black pepper
1/2 C freshly grated parmesan*
1/4 C walnuts, finely chopped
1/4 C chopped parsley
2 Tbsp extra virgin olive oil
1 lrg garlic clove, pasted
1 tsp dried rosemary
zest 1/2 lemon

   Combine parmesan, walnuts, herbs, garlic, lemon zest, and oil.
   Bring venison to room temp.  Liberally salt and pepper tenderloins.
   Heat a little oil over medium-hi heat in a large skillet.  Sear tenderloins on all sides.  It should not take more than 60-90 seconds per side. (I feel like small tenderloins have 3 sides.)
   Place tenderloins on a baking sheet.  Top with crust.  It will be loose, just press it down so it sits on top.
   400 deg F for 10 minutes for med-rare.
   Let it rest for 3-5 minutes.
   Serves 4.

Roasted Brussel Sprouts w/ Goat Cheese & Balsamic Reduction

My entire life, I heard that brussel sprouts and spinach were the two most dreaded foods of children everywhere.  I could consume my body weight in broccoli as a child, so green things were not scary for me.  Early on, I learned that spinach, when handled properly, is absolutely delicious.

Now brussel sprouts.  To be honest, I never had them until fairly recently.  My mom dreaded the frozen tiny balls as a kid, so she never even attempted to feed them to us.  Maybe frozen, they are disgusting.  But I haven't had frozen, only fresh.  If these little cabbage beauties had been placed in front of me as a kid, I would have devoured them and asked for more.  They are mild and slightly sweet, with just the faintest hint of a cabbage funk.

I think I am going to make this stupidly easy side for Christmas and convert the rest of my family in sprout lovers.

Roasted Brussel Sprouts w/ Goat Cheese & Balsamic Reduction
1 lb fresh brussel sprouts
~3 Tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp freshly cracked black pepper
~3 oz goat cheese, crumbled
~1/2 C balsamic vinegar

   Wash sprouts if needed and remove any discolored outer leaves.  Trim the very tip of the root end and cut in half.
   Toss with oil, salt, and pepper.
   Roast at 375 deg F for 20 minutes.
   Bring vinegar to a bubble over med-hi heat.  Reduce to med-low and reduce vinegar by half or a little more, until it is a thick, sweet syrup.
   Sprinkle sprouts with goat cheese and return to the oven for about 10 minutes.
   Drizzle with balsamic and serve.
   Serves 3-4.

Quinoa & Zucchini Stuffed Bell Peppers

I absolutely adore stuffed bell peppers.  Something stuffed inside something else always feels so indulgent.  This dish is really, really healthy, though: loads of veggies, whole grain, and just a little bit of cheese.  You absolutely need to use a high quality cheese for this dish.  There isn't much cheese, so a variety with tons of flavor is a must.  I used Jarlsberg, a Swiss style cheese from Norway.  Gruyere or a nice aged gouda would be lovely as well.

Quinoa & Zucchini Stuffed Bell Peppers
2 lrg sweet bell peppers
3/4 C quinoa, cooked*
1 sm onion, diced
3 sm/med zucchini, diced
2 med cloves garlic, minced
5-6 lrg basil leaves, chiffonade
1 Tbsp fresh chopped parsley
1 tsp herbs de Provence
zest 1/2 lrg lemon
juice lemon (~1 1/2 Tbsp)
1 14 oz can tomato sauce
~1/2 C shredded Jarlsberg (or Gruyere, Gouda, Emmentaler...)
salt, pepper, oil

   In a little oil over medium heat, saute onion until soft, about 5 minutes.  Add zucchini and garlic, saute for another 2 minutes.
   Mix into cooked quinoa with herbs and lemon zest.  Salt and pepper to taste.
   Cut peppers in half from top to bottom.  Clean out ribs and seeds.  Fill with quinoa mixture.  Place in baking dish.
   Combine tomato sauce and lemon juice.  Pour over filled peppers.  Top with cheese.  Cover.
   Bake at 350 deg F for 15 minutes.  Uncover and bake another 10 minutes until cheese is slightly browned.
   Serves 2-4.  (2 as a main dish, 4 as a side)

*To cook quinoa:
   2 parts liquid to 1 part quinoa, like rice.  Bring liquid to a boil.  Add a little salt and quinoa.  Bring back to a boil.  Cover, reduce heat to low.  Cook ~20 minutes, until you can clearly see the germ layer ring around each grain.
   If you can't find quinoa or just don't like it (I think you are crazy, but whatever...), you can substitute brown rice.

Weekend Redirect

If you are looking for a really tasty, really simple, and just a little out of the ordinary vegetable dish, you should click here for Roasted Baby Vegetables w/ Olives and Feta!  It makes a great vegetarian main dish or  side dish for grilled chicken... maybe with this rub.

Spinach and Hazelnut Pesto

If you couldn't guess by my sparse, yet recent posts... I am really digging spring cooking.  Like most vegetables, I eat spinach year round.  But even the bagged stuff just gets better this time of year.  Basil isn't quite in full swing yet, so when I was contemplating making my own pesto over (the good, but not great) jarred varieties, spinach seemed the cheaply logical choice of greenage.  Hazelnuts... well, we just had them.  If you can't find them, or they are just wildly expensive, I suggest walnuts as the alternative.

Spinach and Hazelnut Pesto
2 C chopped spinach
~ 1/4 C extra virgin olive oil
3 Tbsp toasted, chopped hazelnuts
3 lrg cloves roasted garlic
1 Tbsp fresh basil (1 tsp dried)
zest of 1/2 a lemon
juice of 1 lrg lemon (~2 Tbsp)
3/4 tsp sea salt
1/4 tsp freshly cracked black pepper

   Combine ingredients.  Puree using a food processor, high powered blender, or immersion blender.  Adjust seasonings as necessary.  The consistency should be an easily spreadable, loose paste; adjust amount of oil/lemon juice as needed.
   Makes about 1 C pesto.

Roasted Vegetable and Chicken Wraps

So, these are from a while ago.... I made them for UFC 143.  Sorry about the time lapse.  But, it is getting very spring-y here in the South.  It is a sweet reminder that real spring is just around the corner and with that means Farmers' Markets!  I seriously can not wait for super fresh and ridiculously tasty local vegetables.

Just veg on the left, with chicken on the right.

Roasted Vegetable and Chicken Wraps
6 12in spinach tortillas
2 6oz containers of roasted garlic hummus
~2 C cooked, shredded chicken
4 lrg bell peppers, roasted and sliced (I used red and yellow, but use your faves.)*
8 oz mushrooms, sliced
1 med eggplant, in 1/4 inch slices
3 med zucchini, thinly sliced
~6 C baby greens
extra virgin olive oil
salt and pepper

   Toss mushrooms eggplant and zucchini with oil, salt, and pepper.  Roast at 375 deg F until tender.  Mushrooms will take 5-6 minutes and the zucchini and eggplant will take 7-8 minutes.  But whenever they are done to your liking, take them out of the oven.
   Spread 2 oz of hummus over each tortilla.
   Evenly distribute roasted peppers over tortillas.
   On three, lay out the mushroom, eggplant, and zucchini.  Divide the chicken among the other three.
   Top with about 1 C of baby greens, or however much you like.
   Tightly roll up tortillas and wrap with plastic.  Refrigerate for at least 30 minutes.  Slice and serve.
   Makes 3 roasted veggie wraps and 3 chicken wraps.  Serves 12-16.... or 6 if you are eating them for lunch or a light dinner.


*For roasting bell peppers:  Place rack near top of oven.  Broil peppers on top rack on high until skin blisters and chars.  Turn peppers over while cooking to evenly char skin.  While hot, place in large glass bowl and cover with plastic wrap.  Let them cool; then peel and de-seed them.

Roasted Yellow Squash Salad

This started as just a throw together side dish, but was so delicious.  It is only a few ingredients, but the flavors play so well together that I figured I would share.

Roasted Yellow Squash Salad
2 med yellow squash, cut into half moons
extra virgin olive oil
salt, pepper, cayenne
~3 C baby arugula
1/4 C chopped kalamata olives
Roasted Garlic and Mustard Vinaigrette

   Toss squash with about 1 Tbsp oil, ~1/2 tsp salt, ~1/4 black pepper, and a pinch of cayenne.  Roast at 400 deg F for 10-12 minutes.
   Place on top of fresh baby arugula.  (The lettuce is supposed to wilt a little under the heat of the squash.)  Top with olives and a drizzle of vinaigrette.
   Serves 2.

Rosemary and Sundried Tomato Honey Wheat Bread

Bread is something that I have always wanted to be able to make really well.  I have tried several kinds of breads, but they never work out quite right.  However, I am pretty damn good at one particular recipe.  I use it for pizza dough and focaccia.  And then I had the rather brilliant idea (if I do say so myself) for this bread. 

You don't need any fancy equipment or unusual ingredients.  This is just a lovely, simple, rustic bread.  The day I made it, we had it along side a hearty vegetable soup.  After a couple days, so it had firmed up more and was not quite as soft, it was perfect for steak sandwiches.

Rosemary and Sundried Tomato Honey Wheat Bread
2 C whole wheat flour
1/2-3/4 C AP flour (possibly a little more)
1 pkg fast rise yeast
3 1/2 Tbsp honey
1 1/2 C hot tap water (just as hot as your tap will get)
1/4 C finely chopped sundried tomatoes (not in oil)
1 tsp dried rosemary
1/2 tsp salt
1 egg, beaten
cornmeal
extra virgin olive oil

   In a large bowl, add whole wheat flour, yeast, honey and hot water.  Stir to combine.  Allow to proof for about 5minutes.
   Add tomatoes, rosemary, and salt.  Slowly incorporate all-purpose flour until dough forms a ball and is only slightly sticky to the touch.  Turn dough onto a lightly flour surface.  Knead for 6-8 minutes.
   Place in an oiled bowl (about 2 Tbsp oil) and roll dough in oil so it is coated.  Cover with a warm damp towel, place in a warm dry place.  Let rise for 1 hour.
   Sprinkle corn meal on a baking sheet.  Punch dough down, and form into 2 balls.  They should settle down a little and be about 6-inches in diameter.  Let rise for another 20-30 minutes.
   Brush with egg. 
   Bake at 400 deg F for 20-22 minutes.  (When bread is browned and not squishy to the touch, it should be done)
   2 rounds (enough for 8 sandwiches or enough for about 12 as a bread side)

Mediterranean 7 Layer Dip

Oops!  Seems this recipe somehow slipped through the cracks last week.  It was part of the UFC 136 menu.  My first thought was Mexican 7 layer dip, because people generally like it.  But that didn't fit with pizza bread so I changed things around and made a Mediterranean version that, I think, is more delicious than the original.

Mediterranean 7 Layer Dip
4 oz light cream cheese
2 Tbsp pesto
1/2 can great northern beans, drained and rinsed
2 large cloves of roasted garlic
1/2 can diced tomatoes, lightly drained
1 large onion, caramelized
1/2 C olive tapenade*
1 C shredded spinach
1/2 C shredded mozzarella**

   For onion, roughly chop.  Over med/med-low heat cook down in oil and/or butter for about 20 minutes, stirringly occasionally to prevent burning.  When onions are very soft, sweet, and a caramel brown color they are done.
   Combine cream cheese and pesto.  Spread in the bottom of a 5x5 or 6x6 dish.
   Mash beans and roasted garlic together.  Spread on top of cream cheese.
   Evenly distribute tomatoes (not too much liquid) over bean layer.
   Top tomatoes with onions.
   Spread a thin layer of olive tapenade.
   Top with spinach then mozzarella.
   Bake at 350 deg F for 25-20 minutes until cheese is melted and bubbly (optional).  Serve immediately.
   Serves 8. (Less or more depending on the other items offered.)

*Store bought olive tapenade is great.  I used about 10 large olive each of black and green Spanish, 1/2 of a roasted red bell pepper, and 1 Tbsp fresh chopped parsley.  If you don't like olives, just chop up a whole red bell pepper and use that.

**This is great hot, room temp, or cold.  If you know that you intend on serving it room temp or cold, use a finely shredded mozzarella and don't bake it.
  

 

Tomato Baked Veggies over Cous Cous

I am loving vegetables baked in tomato sauce lately.  It takes no time to prep, cooks while you make the rest of the meal, and is infinitely more interesting than just steamed veg.  You can use any tomato sauce you like.  I used the spicy marinara left over from pizza bread dipping, but you can make it really easy on yourself and use your favorite jarred sauce.  Along the easy line, cous cous is the perfect vehicle for carrying this veggie saucy goodness.

Tomato Baked Veggies over Cous Cous
1 lrg zucchini, cut into 1/3 inch thick half moons
1 lrg yellow summer squash (cut same as zucchini)
1 C chopped cauliflower (fairly small pieces)

1 1/2- 1 3/4 C tomato sauce/pasta sauce

oil, salt and pepper

for cous cous:

1 C water

1/2 C chicken broth

1 bay leaf

1 1/2 C cous cous

parsley and parmesan (optional)

   Toss veggies with a little oil (~1 Tbsp) salt and pepper.  Cover with sauce in a 9x5 or 8x8 baking dish.

   Bake at 350 for 25-30 minutes, until veggies are tender.  Stir once or twice during cooking.

Cous Cous  

   Bring water and broth to a boil with bay leaf.  Add cous cous, cover, and turn off heat.  Let sit for 5 minutes.  Fluff with fork.

   Serve vegetables over cous cous.  Top with parm and parsley

   Serves 4



Lemon and Sundried Tomato Chicken w/ Goat Cheese

Last weekend one of my long time friends got married!  I've known her since she was in 6th or 7th grade (same as my younger brother).  It was surreal watching her walk down the aisle to marry the man of her dreams and celebrate their little family coming together (they have the most beautiful 10 month old daughter!) 

Last February when I was babysitting for them, I happened to come across their menu. I couldn't stop myself from reading through it.  Immediately I knew it was from a pick and choose menu, but the selection sounded really good so I didn't jump to any conclusions.  And I am glad I didn't judge, because the food was seriously delicious!  They used A Dream Come True.  The menu selection is a little overwhelming, but they have some unique offerings in addition to the classic prime rib stand-bys (in every price range!).  If all of their food is as great as last Saturday, I would not hesitate suggesting you use them.

In addition to the fabulous dessert display (which my dad could have devoured by himself), the stand out dish was the "Lemon Dream Chicken".  Perfectly portioned airline breasts in a creamy lemon sauce with sundried tomatoes and goat cheese.  The only thing I wasn't crazy about was that the skin was left on and it hadn't been crisped, so it was rubbery and soggy.  I seemed to be the only person bothered by it though.  I had to recreate this dish, and my result was just as delicious (and probably less fattening.)  I'm telling you this sauce is amazing over the chicken, over vegetables, on a spoon....

w/ Basil Quinoa and Squash Baked in Tomato Sauce

Lemon and Sundried Tomato Chicken w/ Goat Cheese
4 bone-in, skin-on chicken breasts
1 1/2 Tbsp butter
1 1/2 Tbsp flour
1 C low sodium chicken broth
1/2 C low fat milk
1/4 C chopped sundried tomatoes in oil (+ 1 tsp of the oil)
2 Tbsp low fat cream cheese
1 tsp lemon zest + juice of one lemon
3 oz goat cheese, crumbled
salt and pepper

   Roast chicken that has been liberally salt and peppered at 375 deg F for 20 minutes.
   Melt butter with tomato oil in a sauce pan over med heat.  Whisk in flour so it is smooth. 
   Combine broth, milk, and lemon juice (it is best if it is room temp.)  Whisk liquid slowly into pot so there are no lumps and lemon juice does not curdle the milk.  Whisk in cream cheese.  Add sun dried tomatoes and lemon zest.  (It shouldn't need any salt, but adjust seasoning to taste.)
   Pull chicken out of oven and remove skin.  Spread a little bit of the sauce on chicken.  Return to 375 deg F oven for 15-20 minutes until chicken in cooked through.
   Serve chicken on the bone or slice off the bone.  Spoon more sauce over and top with goat cheese.
   Serves 4.

Lemon Oregano Pork and Zucchini

I can't fully explain how much I love this cooler weather!  In my opinion, it is perfect grilling weather.  Alright, I think most weather is grilling weather, but this is the best.  You don't dread the extra heat billowing from the grill.  You can just sit outside and relax while your dinner cooks.

Last week we threw together this rub for some pork and zucchini with things we had lying around.  It was delicious on both.  Likewise, it would be great on poultry, meaty seafood like halibut or shrimp, mushrooms... really, just about anything.  I love when a seasoning blend is so versatile.

Lemon Oregano Rub
3/4 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp lemon zest
1/4 tsp rosemary
1/4 tsp pepper

   Combine ingredients.
   Serves 4.  Enough for 4 3/4-inch pork loin chops (a medium sized piece of meat, ~6 oz) or 4 large zucchini.
   Lightly rub whatever you are cooking with oil then spread rub on both sides.  Cook as desired.  Finish with a squeeze of fresh lemon.

Fried Eggplant Salad w/ Garlic Caper Vinaigrette

   Eggplants are just coming into season.  If you frequent farmers' markets, in a few weeks you'll have quite the variety to choose from.  I made this salad with the best eggplant I could find as the wonderfully upscale Food  Lion (............) near me.  I had never worked with eggplant before, which means I had never purchased one.  Even though I knew the criteria of choosing: firm, not too large, heavy for its size; I was skeptical of my selection, but Louis really wanted to try this salad.  (I bought an extra box pasta and some tomatoes as a quick backup, just in case.)  Before I even cut into it I knew there would be seeds and it would be slightly spongy.  I was right, but went on through with it.  Despite it's dubious produce origins and seemingly lackluster interior, it was delicious.  It was not the dreadfully bitter, mushy vegetable I had prepared myself for.  (Still try to find the best eggplant possible.  I lucked out, but try not to buy one from Walmart or Food Lion.  I just didn't have any other choice... but I am moving soon! Yay Publix!)

Fried Eggplant Salad
1 head romaine, chopped
Goat cheese, crumbled
Lemon wedges
1/2 of a large eggplant or 1 small eggplant
~1/2 C flour
1 tsp dried basil
1/2 tsp sugar (If you are nervous about the eggplant being bitter)
1/4 tsp salt
1/4 tsp pepper
1 egg, beaten
1/2 C season bread crumbs
oil, for frying
Garlic Caper Vinaigrette:
2 cloves garlic, minced
2 Tbsp extra virgin olive oil
1 Tbsp capers
~1 tsp caper brine
2 tsp white wine vinegar (up to 1 Tbsp depending on personal taste)
salt and pepper

   For Vinaigrette:  Heat oil and garlic together in a small pot over med-low heat for about 5 minutes.  When garlic just begins to sizzle a little, remove from heat.  Add the rest of the ingredients.  Salt and pepper to taste.
   Cut eggplant into thick slices, about 1 inch thick.  (4-6 slices)
   Combine flour, basil, sugar, salt and pepper.  Coat eggplant slices in flour, then egg, and then coat with bread crumbs.  Allow to sit for 5-10 minutes.
   Heat about 1/4-1/2 inch of oil in a heavy bottomed pan over medium heat.  Fry eggplant for 3-4 minutes per side.  Drain on paper towels over a cooling rack.
   Place eggplant alongside lettuce.  Drizzle vinaigrette over the top and sprinkle with cheese.  Add lemon wedges on the side.
   Serves 2
  

White Bean & Thyme Dip with Fried Potatoes

   I love hummus but I have had issues with making it at home.  The flavor is great, but the texture is off.  Chick peas have a thicker outer skin than a lot of beans so my hummus comes out slightly grainy.  Maybe if I had a food processor it wouldn't, but I don't have one.  I have a standard blender and an immersion blender.  I haven't tried hummus in my regular upright blender, but after making this white bean dip I don't know if I'll get around to trying it.

   Last Friday I made a chick pea and spinach soup.  I accidentally grabbed and opened a can of great northern beans.  So I put them in container and started trying to figure out what to do with them.  Then I found out we were having people over the following day.  Perfect, white bean dip!  Kettle cooked potato chips, pita chips, or raw veggies would be great with this, but seriously, try these fried potatoes. 

Fried Potatoes
5 lbs potatoes (Russet or Idaho)
water
light oil (vegetable, canola, etc...)
salt

   Clean potatoes very well.  Cut into 1/3-1/2 inch thick slices.  Place in a pot and cover with water.  Add about 1 Tbsp salt.  Bring to a boil, boil for 6-7 minutes until fork tender.  Drain and cool.  (This may be done the morning of the party.  Store potatoes at room temp, don't refrigerate the potatoes; the texture gets a little gummy if you do.)
   Heat about 3/4-1 inch of oil in a deep pot over medium-high heat.  Drop potatoes in batches into oil.  Fry until golden brown, about 2 min per side.  Remove to paper towels and sprinkle with salt.
   Serves 10

White Bean and Thyme Dip
1 can great northern beans
1/4 C Greek yogurt*
4 large cloves of roasted garlic
1 tsp dried thyme (2 tsp if it is fresh)
1/4 tsp fresh cracked black pepper

   Drain off the top water from the can of beans but not the starchy liquid.  Puree beans and garlic together.  (My hand held blender worked really well for this.)  Mix in the rest of the ingredients.
   Makes ~2 C, will serve 12 or more.
*Soy yogurt or sour cream could be substituted.

Mediterranean Inspired Sliders

   I can't remember the last time I had a beef burger before Saturday.  When I made the tester patty, I remembered how perfect and delicious a simple beef patty can be.  I was making food for a bunch of twenty-something Marines, so I didn't want to go too complicated on the flavors.  These sliders are about the beef and the bread.  They are not ordinary, but they are not fussy or complicated.  Simple, quality ingredients are what will set your mini-burgers apart.  (Obviously you can buy great focaccias at bakeries, but please try to make your own!)

  

Mediterranean Inspired Sliders
*This is a party sized recipe, but it can pretty easily be cut in half for a smaller gathering.
Focaccia
Patties:
~1 lb 85/15 ground beef
~1 lb 93/7 ground beef
1/2 medium onion, finely minced
3 Tbsp Worcestershire sauce
2 tsp ground sage
1-1 1/2 tsp salt
1/2 tsp black pepper
Mayo:
1/2 C light mayo
1/4 C chopped parsley
1 Tbsp dijon or deli mustard
1/8 tsp salt
Toppers:
6 slices provolone
1 Tbsp minced garlic
1/2 of a large bunch spinach

   Combine mayo ingredients.
   Combine ingredients for patties using your hands.  Make a small patty to test seasoning.  Adjust seasoning if necessary.  Form meat into 20-24 patties about 3 in. in diameter and 1/4 in. thick.  Do not over work meat.
   For easy party food assembly, heat oil in a non-stick pan over medium-high heat.  Sear patties for 1 min on each side and transfer to a baking sheet. (This may be done a few hours before guests arrive.)  Place 1/4 of a slice of provolone on each patty.  Just before assembling your buffet, place sliders in a 400 deg F oven to melt cheese and cook patties all the way though, 5-7 minutes.
   Clean spinach really well, remove stems.  Roughly chop.  Heat a little oil over medium heat, saute garlic for 30-45 seconds.  Add spinach to pan.  Saute for 2-3 minutes, until just wilted.  Do not cook it down too much, you just want it tender.  (This needs to be done just before assembly.)
   Cut each pan of focaccia into twelve pieces and split in half.  Spread a little mayo on each side (This may be done about 1 hour before service.)  Add a little spinach and a patty.
   Serves 10-12.  (Two sliders per person.)

Wild Iris

   I feel terrible that it has literally taken me two months to get to this post!  Wild Iris must be done justice, though, so I couldn't just slap something together. It was Valentine's Day, well, the day before.  V-day is generally known to me as my parents' anniversary.  I guess they felt bad for me dealing with the beginnings of what has turned into an absolute nightmare and the fact that Louis was still in Afghanistan so they forced me to go with them.  I'm really not joking about the forced part.  I didn't want to go, I wanted to stay home and work.  When we got there the hostess almost had a fit because three people showed up for a reservation for two.  The place was packed (it's not a very big place) but the man who ended up being our waited glanced at the schedule and quickly rearranged a couple things.  So, first thing's first, make reservations.

  Upset as I was, the first bite of food sent all my problems away for the night.  The salad was literally the best salad that I have ever had.  It's funny that the menu refers to it as the "baby arugula" salad.  It is so much more!  It had pecan crusted roasted beets, sage goat cheese, bourbon figs, and a Tabasco sorghum vinaigrette.  It sounds like everything would compete against the other elements, but the flavor profiles are similar enough with the basic theme of sweet, salty, savory so it all works together.  The vinaigrette is very light; it almost disappears.  There is just enough to bridge the elements with the fresh, peppery lettuce.  The pecan crusted beets are one if the best things I have ever eaten.  If you don't think you like beets, these will change your mind.

   My dad ordered the antipasto platter.  This is something that could have gone very boring, but just reading the description, you know it's going to be something special.

"Prosciutto wrapped Asparagus, Salami Boursin Cheese Roulades, Country Olives,

Sundried Tomato Relish, Manchego, Caper Berries"

The salami is an artisan sausage.  The creamy, herby boursin cheese is homemade as is the beautifully sweet and tangy sundried tomato relish.  The caper berries are giant.  Literally.  And there was a tiny surprise on the side of the plate.  White anchovies.  Wow.  I can't say these are for everyone, but they are so amazing!  Briny, fishy goodness that automatically makes you think of the Mediterranean.

   For the entree, my mom had the scallops with roasted garlic gnocchi.  It sounds like a strange combination but it was delicious.  The super soft gnocchi somehow go perfectly with the diver scallops.  The menu said there was a mushroom broth, but it was more like a ragout.  It is to die for either way!  My dad had the cashew crusted salmon with butternut squash ravioli, fig jam, and a chimichurri salad.  Again, things that sound odd together, but work in a way that can't fully be explained.  Normally, I am not a huge fan of nut crusts.  They can be scorched and bitter and often the texture just isn't right.  Wild Iris can go ahead and crust their entire menu with nuts for all I care because they have perfected it!  (I don't have pictures because the lighting in the restaurant is limited and I was getting frustrated of just getting totally unusable crap worse than the antipasto pic, lol!  Also, we all wanted to eat.)
   
   I had the herb crusted tuna with spaghetti squash rollatini stuffed with portabellos, broccolini and ricotta salata with roasted red pepper and black truffle buerre blanc.  The tuna was not actually herb crusted; at least, not at all what I would ever consider to be herb crusted.  It was well seasoned and cooked to a perfect medium-rare.  Those two things are the most important elements of good tuna anyway.  The flavors in the rollatini were wonderfully balanced.  However, it was a little over salted.  The sauce.... yeah, that's a lick your plate kind of sauce. 

    Dessert is not something I usually order out, but when you go to a nice place.... You have to do it.  The menu was pretty standard:  creme brule, chocolate torte, cheesecake, blah blah blah, boring.  Then our waiter mentioned the last dessert.  Banana Pudding Cheesecake.  Yes please!  It sounded too good to turn down.  The crust is vanilla wafers and bananas are pureed into the cheese base.  Fresh whip cream and caramel sauce finish it off.  Decadent and heavenly.  *Sigh*

Wild Iris

127 Franklin Road

Brentwood, TN

615-370-0871

Carmelized Onion, Fig, And Goat Cheese Spread

   This is a recipe that I have been wanting to try for a very long time.  The first time I made the fig and chipotle stuffed pork I was left with with quite a few left over dried figs.  As much as I like figs, there are only so many plain dried figs you can eat.  I started looking for different things to do with figs.  I'll admit, I didn't even read the original recipe for this, I just read the title.  It took me so long to make this because for awhile, I entertained the notion of making it into a quiche-like tart.  The spread is WAY easier.

   Earlier this week, my friends and I had nice fancy little Italian dinner.  I made this spread, although it is pretty much cuisine neutral and would be great for a Spanish, American, or Italian table.  It is great warm but it is still good once it cools down to room temperature. 

   Also, the pictures are going to be a treat today because my beautiful friend Heather happens to be an effing amazing photographer!  I snap a simple little photo with my crappy 4.1 megapixel dinosaur of a camera.  She took a lot of pictures and chose the best ones.  So while this may be the easiest recipe I've posted, the pictures are going to be the best!  Please visit her website to see some of her other work, including some crazy pictures of Yours Truly (and maybe even hire her for your next event!)

Heather Clemons Photography

 

Carmelized Onion, Fig, and Goat Cheese Spread

1 Tbsp butter

1 small onion, thinly sliced or roughly chopped

1/2 C roughly chopped dried figs (6-8 whole)

1/4 C marsala wine (optional) 

3 oz cream cheese

4-5 oz goat cheese

   Heat butter in a skillet over medium heat.  Saute onions until golden brown and sweet.  This will take about 15 minutes.  Toss in figs and marsala.  Cook together about 1 minute.  Set aside.

   Cream the cheeses together.  Mix in onions and figs.  Spread into a small baking dish. 

   Bake at 350 deg F for 10-15 minutes.  Serve with bread or crackers.