Entries Tagged as 'appetizer'

Pickled Fiddlehead Ferns

0

16.5.13

I must admit, when I first saw these guys in the produce department, I was confused and intrigued all at the same time. They don’t really look like something you would eat, but once I got to know them a little better, I learned they are kind of like a combination of asparagus and artichoke hearts. How can that be terrible?

Another way to prepare them that’s just as delicious is by sautéing them up in a little olive oil, salt pepper lemon juice and red pepper flakes. Simple, tasty and another something green to introduce into your diet, yay! There’s only so much broccoli and spinach a person can eat.

Pickled like this, they make a great appetizer to serve with fancy cheeses and baguette (yes please!) During the warmer summer months it’s nice to mix things up with a nice cold app that can sit out and remain good. I actually got the recipe from my most recent cookbook purchase, Tart and Sweet. It’s always really exciting for me to dive into a new cookbook, a little like Christmas, if you will.

So you should try this recipe! Pickling couldn’t be easier with the right recipe, plus it’s more fresh and you can get really creative with the different flavorings, spices and even the veggies! My next tackle might have to be red onions, because they are so pretty all pink on a fresh chorizo taco!

Pickled Fiddlehead Ferns:

3 1/2 cups white wine vinegar
2 1/2 cups water
2 tablespoons kosher salt
1 3/4 pounds fiddleheads

Per jar

1 bay leaf
2 cloves garlic
1 tablespoon brown mustard seed
2 teaspoons coriander seed
1/2 teaspoon black peppercorns
1/2 teaspoon dill seed
1/4 teaspoon celery seed

Bring the vinegar, water, and salt to a boil in a medium nonreactive pot. Stir to dissolve the salt.

Pack the fiddleheads, bay leaf, garlic, and spices into hot jars. Pour boiling brine over the fiddleheads, making sure they’re covered in liquid and leaving 1/2 inch headspace.

Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 pints

Baby Golden Beets + Horseradish Creme

0

10.4.13

The past few days have been beautiful here in Boston. The sun has finally come out to say hello, have all the people anxiously anticipating this nice weather! That’s why these little beets could not be more perfect, because they are bight and shining for lunch!

I have two roasting methods for beets. One is similar to how you would bake a potato– poke the beets with a fork, add a little olive oil, salt, pepper and balsamic vinegar and wrap in an aluminum foil jacket. The other is how I did it here, by cutting them first and roasting them together in a tray. Both are delicious, it just depends how you would like to present them and eat them.

Horseradish is my newest obsession. Just like our other favorites like broccoli, cauliflower, kale and radishes, horseradish possesses cancer flighting elements such as glucosinolates. This compound assists in breaking down cancer causing chemicals (such as pollution and carcinogens) in the liver and also provides us some nutritious vitamins. The spice this magical root provides is also makes liking it a no-brainer and why you should accompany your next roasted beets with it! It’s also delicious spread on sandwiches.

You can make your own horseradish spread, as I did here. it’s so incredibly simple, you only need a few ingredients and boom- deliciousness has arrived. How do you enjoy horseradish? If you’re a hater, try it again because it’s awesome.

Roasted Baby Beets Salad with Horseradish Creme

Serves 4

1 pound baby golden beets, quartered
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper

1 teaspoon prepared horseradish
3 tablespoons crème fraiche
1 tablespoon chopped chives
½ teaspoon lemon juice
salt and pepper to taste
½ cup greens

Preheat oven to 350. Line a small casserole dish with aluminum foil and add beets, oil, salt and pepper. Toss to combine and cover with another piece of aluminum foil, sealing the edges. Bake until able to pierce with a fork, about 45-60 minutes.

Meanwhile, combine horseradish, crème fraiche, chives, lemon juice, salt and pepper in a small bowl. Whisk together and set aside. To assemble salad, spoon some of the horseradish spread on the bottom of each place, sweeping the spoon across to form a line. Add the beets, placing on top of the crème, and finish with the green leaves. Garnish with chopped parsley if desired.

Ingredient Fix: Beets

2

23.2.13

Beets are one of those vegetables that truly fascinate me. They are so colorful, flavorful and spectacular looking. Whether I boil them, roast them or have them cold in any salad, I am satisfied.

When I got this batch at the local market, I was excited and my mind was flooded with ideas and ways I could prepare them. But this time, I wanted to try something different and make them in a way a never had before. I still had some leftover goat cheese and dill, so when I saw this blog inspiration for this tart and new that’s what I wanted to make! I just cut the recipe in half and decided to layer my beats on top the way I did, and make one large one instead of individual tarts.

I love that this crust has herbs in it, plus it has little ingredients so it’s easy to make. I am not the best baker so when it comes to me making my own crust, it better be simple or I know I will mess it up in some way! I also loved the integration of apples in this recipe. I am the only one anxiously anticipating spring??

Another cool thing about beets- It’s hard to make them not look good, which makes my job as a food blogger much easier. I mean, just look at those roots!! Have you ever seen such a beautiful sight?

Beets also have loads health benefits that make the balance of adding fresh crust and goat cheese to this tart even out a little and makes eating it even better (if that’s possible). They have been shown to be a large contributor towards preventing heart disease and cancer. Beets also contain folic acid, which helps the growth and maintenance of healthy cells.

So try beets now if you already haven’t, I think you will enjoy them. They go great with most cheeses such as blue, goat and ricotta as well as balsamic vinegar and chives, dill and even horseradish makes an excellent accompaniment.

PASTRY:
1 cup all-purpose flour
3/4 stick of cold butter
1 egg yolk
1 tbs of chilled water
1 tsp of dill, chopped
1 tsp of parsley, chopped
FILLING:
4 beets, stalks trimmed
1 tbls lemon juice
1 tbs olive oil
2 red onions, thinly sliced
1/8 cup balsamic vinegar
1 apple, diced
4oz soft goat’s cheese

Instructions

Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk, herbs and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
Place beets and lemon juice in a saucepan of cold water and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until the beetroot is tender. Drain the beetroot and run under cold water and leave to cool before peeling skins, then slice thin.
Meanwhile, Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line pie plate with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.
Preheat the oven to 355 Fahrenheit and line the tart with baking paper and fill with baking weights or beans. Bake for 15 minutes before removing the baking paper and weights and baking for a further 10 minutes or until the base is dry and lightly golden. Set aside to cool.
Heat olive oil in a frypan over medium heat. Add the onions and cook, stirring occasionally, until the onions are softened. Add the apple and vinegar and cook, stirring, for 5 minutes. Add mixture with goat cheese and still to incorporate. Add this mixture to the pie dough and then layer beets on top, as pictured.
Sprinkle the dill over the top and bake for 8-10 minutes or until set.

DIY: Winter Greens Gremolata

0

21.2.13

For todays DIY, I wanted to offer a savory option, and not just your run of the mill pesto. In the winter random ingredients tend to stack up in the fridge, so I thought this recipe was a great way to put them to use in a flavorful sauce that can be used on anything from fish, to a marinade and topping to chicken and veggies. Plus it’s really beautiful and nutrient dense!

The recipe calls for dinosaur kale, but I had regular on hand and I thought it still came out delicious. Blanching it really helped to soften its texture, so blending it in this delicate sauce didn’t turn out to be a problem. I loved the use of arugula here. It’s probably one of my favorite greens to begin with because of its peppery punch.

For Valentine’s Day I had a special treat. There is a market in Cambridge called Fromaggio Kitchen that I have been dying to go to! We have some amazing tapas places in Boulder, so I brought those memories back to Shane and I with a fabulous spread of charcuterie and cheeses, they were so helpful in picking out all the best things to try. I really suggest checking it out!

I also spread this delicious gremolata on homemade pizza crust and topped it with red onions and fresh ricotta cheese. It was so yummy! I found the recipe on Food52, such an inspiring blog! I could only dream to be there someday!

Let me know if you have any other suggestions for where to spread this lovely sauce!

Winter Greens Gremolata adopted from Food52

1bunch arugula
1bunch Italian parsley
1bunch dinosaur kale
1tablespoon kosher salt, for the blanching water
6anchovy fillets
6garlic cloves, peeled
3tablespoons lemon juice
1tablespoon lemon zest
2tablespoons capers (drained of brine)
2teaspoons white wine or champagne vinegar
1/2cup extra virgin olive oil
Kosher salt, to taste

Bring a large pot of water to the boil. Wash arugula, parsley, and kale (no need to dry them). Trim off any large stems. Add salt to water and turn down to a simmer. Toss in the kale. Blanch for five minutes, stirring occasionally. Remove kale with tongs and place in a colander over a large bowl. Using the same water, blanch parsley and arugula for only one minute. With tongs, remove second batch of greens and add to draining kale. Allow all greens to cool for a few minutes. Form greens into a ball and squeeze out most of the liquid. Place in food processor.
With a mortar and pestle, bash anchovy and garlic to a paste. Into the food processor, add anchovy/garlic paste, lemon juice/zest, capers, vinegar, and olive oil. Pulverize the heck out of it for 30 seconds. Taste for balance and texture. Add salt, more lemon juice, or vinegar as needed. Pulverize more if texture is too coarse.
You can keep it in a jar in the fridge with a thin layer of olive oil on top (just know that it won’t be vibrant green by the next day). Or you can freeze it in a jar or in an ice cube tray. It stays green and beautiful when you freeze it. Thaw for an hour or so at room temperature before using.

DIY: Nutella (Chocolate + Hazelnut Spread)

0

31.1.13

I was lucky enough to go to Austria when I was a senior in high school, where I actually met some of my greatest friends (including my current boyfriend) today. We stayed at this amazing hotel with a continental breakfast like you wouldn’t believe-They know how to eat over in Europe. We needed it before our day on the slopes, and from that moment on I was hooked!

So when I saw America’s Test Kitchen Blog, The Feed, feature it from their new DIY cookbook, I knew I had to try it. The hazelnut flavor is truly wonderful compared to the original, and I love the gritty texture that comes about by using the food processor.

I actually found this jarred cocoa mix at a farmer’s market in the south end of Boston this summer. I don’t make sweets too often, so when I noticed I hadn’t really put it to work since I bought it several months ago, I knew I had to think of something to put it in! It’s really cool because it is sweetened slightly with raw honey! The farmer wouldn’t let me in on her super secret, but you should check out what they’re all about!

This recipe is wonderful because it has little ingredients outside of the chocolate and hazelnuts- and why would you need much else? Also making it yourself cuts out all the preservatives and additives that you really shouldn’t be putting in your body! This recipe stays good for up to a month, but trust me it will be a challenge to keep it around that long!

Give it a try and let me know how it turns out for you or what you like to spread it on. Me, I like freshly toasted baguette or with strawberries!!

America’s Test Kitchen: There’s an App for That

0

30.1.13

Bringing some more delicious recipes from America’s Test Kitchen!! And this week’s theme really couldn’t be more perfect – All tasty apps to serve all those crazy football (or commercial) fans on Sunday!!

I made the Herbed Ricotta Spread today, but totally planning on making the other two this Sunday as well. They are super easy and you know they have to be good since like 100 people have tested them- thanks!!

As a reminder for all you who didn’t read last week’s post, you can enter as many times as you would like, so make all three! Each week a winner will be selected and that person will win America’s Test Kitchen Quick Family Cookbook, which is loaded with lots of fast yummy recipes and tons of helpful tricks and shortcuts to make your life in the kitchen much easier.

I’m getting a little creative and not using all my ricotta mixture as a spread, but also as a pasta sauce or stuffing it in some shells!! Talk about something so easy and tasty. I personally love ricotta, and I have tasted some of the best from local farms, so see what you can find at your local specialty foods store!! Trust me it’s worth it, you can really taste the authenticity.

Here are the links to get all the information again. Make sure you enter it’s fun!!

Zucchini Fries + Truffle Aioli

0

24.1.13

This is one of those dishes I would order in a restaurant for an appetizer, if I knew it was done well, so I figured why not try it myself at home? We’re having burgers tonight and I thought this would be the perfect accompaniment! Plus I’m always looking for an excuse to bust out the truffle oil!

These came out so tasty and it’s always great to discover a new, easy way to put zucchini to work in the winter. I used fresh bread that I just toasted, and then combined with my own Italian season mix, Parmesan, garlic and parsley. I used whole-wheat flower because it’s what I had on hand, but regular flour would work nice as well.

Zucchini is such a great vegetable, and you can bet that most people will like it, even the picky eaters. They are high in potassium, vitamin C and beta-carotene. Also it stores pretty well and you can find them all year round in great condition.

This is a great dish for a side, or as an app, like I have pictured. They are so yummy with the truffle oil! But you could have a variety of sauces, like marinara, or a ready-made pesto would be delicious as well!

I’m having a hard time waiting until dinner to eat these! Give them a try and let me know what you think or if you use a different variation for the breading!

Also here is a great video by Martha Stewart for making your own Aioli!

1 zucchini, sliced in sticks
1 slice favorite sandwich bread, toasted
1 garlic clove
2 teaspoons Italian seasoning
1 tablespoon chopped parsley
2 tablespoons parmesan cheese
salt and pepper
¼ cup flour
1 egg, beaten
Olive oil, for drizzling

Recipe for Homemade Aioli

Preheat oven to 400°.

Slice zucchini in into stick shapes. Combine bread, garlic, Italian seasoning, parsley Parmesan and salt and pepper in a food processor. Pulse until well combined, about 1 minute, then transfer to a medium bowl. Add a zucchini slice, one at a time, to the flour first, then the egg and then the bread crumb mixture and place on a rimmed baking sheet. Repeat this processes for all zucchini slices. Bake for 15-20 minutes until golden brown and zucchini is cooked through. Serve with Aioli or desired sauce.

Spicy Avocado Hummus

0

17.1.13

When my friend Jami came to visit me from Colorado last summer, we had such a wonderful time. It was so nice showing someone from home where I live and what I do on the east coast. She is such a great person and I am constantly learning new and valuable things from her that I can do for my health.

So it was Jami who introduced me to Tahini. Now all I knew about Tahini at this point is that it is an essential ingredient in hummus, but she showed me it’s also super delicious on top of apples! It has so much protein that this is a wonderful snack choice; it keeps you full for a long time and tastes similar to nut butters.

**Excuse my poorly cut avocado pictured here

Jami also has an aunt who lives in Hawaii and is a personal chef there (um, live the dream much?) So when she was here she showed me the Black Bean hummus recipe her aunt taut her, and then we got creative and decided to make a spicy avocado one as well.

We ate it with Naan bread and cucumbers, much better alternatives to crackers, in both taste and nutrition (Whole Foods store brand Naan has 5g of fiber in the whole wheat variety!) It was honestly the best hummus I’d ever had, and to this day still is. I thought I’d share it with all of you, so you can impress everyone you know as well!

Make sure you get raw Tahini for the most nutritional value. My favorite brand is Once Again. Let me know if you like it, or other delicious ways you can eat it! I would love to hear some other ideas of how to enjoy it.

Spicy Avocado Hummus

1 cup white beans or chickpeas

2 large cloves of garlic

2 tablespoons raw sunflower seeds

juice of half a lemon

1/4 cup olive oil

1-2 tablespoon tahini

1 avocado, diced

2 teaspoons Siracha

salt and pepper to taste

Combine all ingredients in a food processor. Pulse until totally combined. Garnish with parsley and paprika, and serve with Naan bread and cucumber slices.

Our Thanksgiving + Puff Pastry

1

28.11.12

This thanksgiving we decided to go to my boyfriend’s family house at Loon Mountain in Lincoln, New Hampshire. With my family still all in Colorado, it’s that time in my life where my holidays are bitter sweet either with my family or Shane’s, so Thanksgiving fell in the Roskey Residence this year.

I had been having so much fun planning this year’s menu with Shane’s mom, experimenting with new ingredients while trying to maintain high nutrition levels and keeping traditional flavors. Needless to say a lot of time and effort had been spent. So a few nights before the big day I had a horrendous dream- someone else had cooked Thanksgiving dinner. Yes, that’s right- someone stabbed me in the back with my own chef knife. I know, too scary to go on right? Well it’s kind of funny so don’t shield your eyes just yet…

In the dream we’re all up at Loon, like 15 of us (honestly not sure who the other 10 people were) when Shane and I came home after skiing on Thanksgiving’s Eve. Low and behold one of the strangers is just adding the finishing touches to their (almost better than mine) dishes! I run upstairs crying and call my mom (oh how dreams tell the truth sometimes) and she is just as horrified. I open my eyes and have to take a second, then to my relief it’s Wednesday morning, and nothing has been robbed of me. *sigh*

The funny thing was, we did have a big uh-oh moment this year when the sink clogged (and when I say clogged, I mean Shane’s dad and brother going at it with plungers, sink water everywhere and still no draining) but we continued on with just an hour delay! And yes, we did wash the dishes in the downstairs bathtub!

I’ve included some of the great photos we got of the real thanksgiving. I used this wonderful book created by stylemepretty.com to get my appetizer inspiration! These Brie en croute and Pear & Goat Cheese Bruschetta would be great anytime of year and I hope you try them they were a big success!

Use your plate to change your body and mind

1

27.11.12

Whenever anyone asks me how I first started cooking, I love telling the story of how my best friend and I stumbled on a recipe of linguini with prosciutto and peas in a cream sauce. Looking back on it now it seems so silly, but that must be why the memory is so fond.

So there we were, two 18-year-old girls hanging out at my parent’s house in Louisville, CO being bored. We pick up Martha Stewart’s Everyday Food, because as I watched my mom cooking in the kitchen growing up, Martha was often there telling us about good things. We came across this amazing looking photo of perfectly tossed linguini looking decadent and oh so lovely. Done, we thought, we’re making that!

We look in the refrigerator and of course knowing my mom there is fresh organic prosciutto on hand (Applegate brand, before they were really on the map), frozen peas, a fresh wedge of Parmesan, fresh shallots and heavy cream. I’m sure we scrutinized the recipe, making sure it was a dice, not a mince going ever so slowly to ensure perfection. When all the ingredients were singing in harmony, we put it in our bowls and decided to eat outside in my big backyard under the gazebo.

I twirled the linguini around my fork, getting a piece of each component, took a bite and it was so good. I just thought- I made this?? I MADE THIS? We had made this completely ourselves and it was so incredibly satisfying.

From that moment on, I was hooked. Inspired. Had to, want to, always needed to cook.

Now the gratifying feeling comes from feeding others and pleasing their pallets. Nothing is more rewarding to me than coming together with friends and family around the table to fresh, seasonal ingredients that are prepared simply yet ever so deliciously.

I hope you will enjoy the food and style I put on your plate for a better plate of mind!

Tomato Crostini

1 baguette, cut on the diagonal into 1 inch slices

1-2 Tbs. olive oil

salt and pepper

2 tomatoes, sliced thin

4 oz. feta cheese, sliced thin

Set oven to 350. Arrange sliced baguette on a baking sheet and toss with olive oil until each piece is lightly coated. Season with salt and pepper and bake, tossing once until golden brown, about 15-20 min. Take out and let cool slightly.

Set oven to broil. Top each baguette piece with one slice of feta and place under the broiler until bubbly and lightly browned watching carefully, 30 seconds. Remove from over and top with a slice of tomato and season with salt and pepper. Serve right away.

*For a colorful and healthy addition, add sliced avocado on top.

PLATE OF MIND

Archives

Meta

Categories

Entries Tagged as 'appetizer'

Pickled Fiddlehead Ferns

0

16.5.13

Baby Golden Beets + Horseradish Creme

0

10.4.13

Ingredient Fix: Beets

2

23.2.13

DIY: Winter Greens Gremolata

0

21.2.13

DIY: Nutella (Chocolate + Hazelnut Spread)

0

31.1.13

America’s Test Kitchen: There’s an App for That

0

30.1.13

Zucchini Fries + Truffle Aioli

0

24.1.13

Spicy Avocado Hummus

0

17.1.13

Our Thanksgiving + Puff Pastry

1

28.11.12

Use your plate to change your body and mind

1

27.11.12

About Me

welcome!

Pages