Sesame Roasted Snap Peas

Whenever spring rolls around, I grab pound after pound of snap peas. Normally, I snack on them raw, or quickly cook them in a stir fry, but I came across this roasting recipe on the recipe on The Kitchn and my curiosity got the better of me. The natural sweetness of the peas is deepened in the roasting process. The toasted sesame oil makes these a natural pairing with Asian dishes...if you can wait long enough for the main course to be ready.

More roasted snap pea recipes from around the web:
Simply Roasted Snap Peas from Eat Drink Better
Soy Orange Roasted Sugar Snap Peas from Just Sweet Enough
Roasted Sugar Snap Pea and Quinoa Salad from Voracious Vander



Sesame Roasted Snap Peas
(Adapted lightly from The Kitchn)

Makes 2-3 appetizer-sized servings

10 ounces sugar snap peas, trimmed
1 teaspoon toasted sesame oil
Sea salt to taste
Toasted sesame seeds for serving.

Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper.

Toss the snap peas with the oil and season lightly with salt. Spread the snap peas in a single layer on the baking sheet. Roast for 10-15 minutes until the peas are lightly brown and tender, turning once about halfway through.

Sprinkle the snap peas lightly with toasted sesame seeds and serve warm.

Printable Recipe

Chipotle-Garlic Edamame

One of my favorite things to do on a Saturday in LA was to hang out with my friend Raul. We'd spend the day catching up on life, and of course drinking wine. I miss him already, even though I have only been gone for a couple of days. I made sure to get one of these lazy Saturdays in before I left and we had a great time watching Ina, drinking wine, and flipping through the recent issue of Food & Wine magazine. This recipe caught my eye immediately and as I was grocery shopping on the way home, I picked up some edamame so I could make it soon. I always keep all of the other ingredients in my pantry. This comes together quickly and has an addictive smoky, garlicky, and salty flavor. I'll be honest with you and tell you I consumed the entire bowl of edamame that you see above about 45 seconds after I took the picture. It was so worth it.



One year ago: Stir-Fried Pork with Leeks and Sugar Snap Peas
Two years ago: Sticky Meyer Lemon Rolls
Three years ago: Tender Greens



Chipotle-Garlic Edamame
(Adapted from Food & Wine, March 2012)

Makes 4 servings

14 ounces frozen cooked edamame in its shell
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 chipotle in adobo, minced
1/2 teaspoon ground cumin
Coarse sea salt to taste

Bring a large pot of water to a boil and add the edamame. Cook for 1 minute and then drain. Pat the edamame dry.

In a large skillet, heat the olive oil, garlic cloves, chipotle, and cumin over medium heat. Stir to combine. Add the edamame , stir to combine, and cook for about 2 minutes or until the garlic has softened. Add salt to taste and serve warm or at room temperature.

Printable Recipe

Roasted Persimmons Wrapped in Bacon

Before the holidays, I got together with my friends for one last potluck and a gift exchange. I needed something simple and fast to make. The best part of this appetizer is that you can wrap the persimmons a day in advance and just pop them in the oven right before the party. The mild, sweet persimmons go well with the smoky bacon and tart balsamic. Leaving them on the toothpicks makes it easy for guests to eat too. I love finding new ways to use persimmons and this easy preparation is certainly a keeper.



One year ago: Quinoa with Shrimp and Pineapple
Two years ago: Winter Fruit Salad with Whole Wheat Orzo and Arugula
Three years ago: Vanilla Bean Marshmallows



Roasted Persimmons Wrapped in Bacon
(Adapted from Food & Wine, December 2004)

4 persimmons, each cut into 8 wedges
16 pieces of bacon, halved crosswise
Salt and pepper to taste
Aged balsamic vinegar for serving

Lightly season the persimmons with salt and pepper.Wrap each persimmon wedge with a piece of bacon and secure with a toothpick. This can be done up to a day ahead of time. Keep the persimmons refrigerated until ready to bake.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil. Roast the bacon-wrapped persimmons for 20-25 minutes or until the bacon is cooked through. Serve warm, drizzled with balsamic vinegar.


Printable Recipe

Persimmon-Goat Cheese Wedges

Yes, I'm still talking about Thanksgiving, but this is the last post. I promise. I made these little wedges to go with the turnovers as an appetizer. They are super simple and a great way to use up the remaining herbed goat cheese that didn't go in the roasted beet salad. As I discovered at Ombra, sweet persimmons go well with a tangy cheese and this was no exception.



One year ago: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
Two years ago: Pasta with Shaved Brussels Sprouts and Bacon
Three years ago: Parmesan Thyme Crackers


Persimmon-Goat Cheese Wedges
(Adapted from Food & Wine, December 2006)

Makes 12 servings

1/2 cup rosemary marcona almonds, finely chopped
4 ounces herbed goat cheese, softened
4 Fuyu persimmons, sliced crosswise, 1/4-inch thick
Aged balsamic vinegar for serving

In a small bowl, mix 1/4 cup of the almonds with the goat cheese. Divide the mixture into 6 equal pieces and roll each piece into a ball.

Use a 2-inch biscuit cutter to cut out 12 rounds from the persimmons.

Sandwich each goat cheese ball between two persimmon slices, pressing to flatten slightly. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.

Cut each round into quarters and transfer to a plate. Serve the wedges drizzled with aged balsamic.

Printable Recipe

Apple, Pear, Membrillo, and Manchego Turnovers

When this time of year rolls around, I always turn to the nearest person and say "I can't believe it's Thanksgiving". Well, once again, I can't believe it's Thanksgiving. Though I sometimes sound like a bit of a scrooge, I'm looking forward to sharing a table with friends and forgetting about the hecticness of life and being grateful for what I have around me. Of course, with my group of friends, no celebration is complete without a massive feast, so here is my contribution. I think I came across this recipe even before I thought of making my own quince paste and in my crazy mind, I decided I should make my own (that's just how my brain works). I love the fruit flavors combined with the salty, nutty cheese and the buttery crust. These are a little sweet, but just savory enough to be served as an appetizer to the meal. I'm making them small so people don't fill up too much before the main event. I'm looking forward to it all and once again I hope you all have a happy and delicious Thanksgiving!


One year ago: Braised Short Ribs with Autumn Root Vegetable Puree
Two years ago: Cannoli
Three years ago: Dumpling Noodle Soup


Apple, Pear, Membrillo, and Manchego Turnovers
(Adapted from Serious Eats)

Makes about 12 appetizer-sized turnovers

1 sheet puff pastry, thawed, and kept in the refrigerator until needed
1 tablespoon unsalted butter
1 pink lady apple, peeled and finely diced
1 Bartlett pear, peeled and finely diced
2 tablespoons membrillo
1 tablespoon sugar
Pinch of salt
1 tablespoon all-purpose flour
12 1/2-inch thinly sliced squares of manchego cheese
1 egg, lightly beaten with a splash of milk or water for egg wash

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a saucepan, melt the butter over medium heat. Once the butter has melted, add the apples and pears and cook until the fruit softens, about 4-5 minutes.

Add the membrillo, sugar, and salt an cook for another 3 or so minutes until the fruit softens even more and thickens.

Add the flour and cook for 1 minute until thoroughly combined in the fruit mixture and the raw flour taste is gone. Remove the pan from the heat and set aside to cool. The mixture should resemble pie filling.

Roll the puff pastry out on a lightly floured board to a 12x12 rectangle. Use a 2 3/4-inch cutter to cut out rounds or cut 3x3-inch squares. Lay a piece of manchego on the lower half of each cutout. Top with a half teaspoon of the fruit filling. Dip your finger in some water and seal each turnover. Use a fork to press the edges together. Brush the top of each turnover with a bit of the egg wash and then use a paring knife to lightly score the top of each turnover so the steam can escape.

Bake for 15-20 minutes or until the pastry is puffed and golden and the filling is steaming hot within.

Printable Recipe

Fava Bean and Roasted Cherry Tomato Crostini with Burrata and Basil

What better way to celebrate America's independence than with great food, poolside hanging, wine, and watching fireworks on the roof? Monday's potluck was one of our best to date and of course it was made a million times better by the awesome food my friends made. Of course I didn't show up empty handed. These crostini were my sole contribution to the feast. The roasted tomatoes are juicy and bursting with sweetness and are lovely with the creamy burrata and fava beans. The original recipe suggests that if you can't find favas, green peas are an acceptable substitute. Luckily, I live in Los Angeles where almost anything is available and it was easy for me to find favas at the farmers market. Shelling them by hand was not so fun, but it was a small price to pay. Check out some of the other goodies we indulged in that day.

Peach, Mozzarella, and Prosciutto Salad



S'Muffins!



Watermelon and Feta



Summer Berry Trifle




Fava Bean and Roasted Cherry Tomato Crostini with Burrata and Basil
(Adapted from Refinery 29)

1 baguette, sliced into 1/2-inch pieces
1 pound fresh fava beans, shelled
1 pint cherry tomatoes, halved (or quartered if they are large tomatoes)
3 tablespoons basil, julienned
Olive oil
Salt and pepper
1 pound Burrata, sliced 1/2-inch thick

Preheat the oven to 350 degrees. Drizzle the bread with olive oil and put on a baking sheet. Bake for 5 minutes on each side until the bread is crisp and toasted. Remove the bread from the pan.

Turn the oven up to 400 degrees. Spread the tomatoes on the baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Roast the tomatoes for 15-20 minutes until the tomatoes are bursting and slightly blistered. Set aside to cool slightly. Meanwhile, bring a pot of salted water to a boil. Add the fava beans and boil for about 2 minutes or just until they float to the top. Place the fava beans in an ice bath and once they have cooled, remove the thick outer coating from the beans.

To make the crostini, top each slice of bread with a slice of burrata. Top the burrata with some of the tomatoes and fava beans. Sprinkle the basil over the top. If desired, you can drizzle more oil over the top of each crostini.

Printable Recipe

Roasted Sweet Potato Discs with Herbed Goat Cheese

This was the second appetizer I made for the fancy-but-not-fancy dinner I cooked for the "Better with You" cast. I initially had a difficult time coming up with something and was hoping to avoid another appetizer with cheese since I knew I already wanted to make the crostini, but I could not get this out of my head. The original plan was to make baked sweet potato chips, but a few test runs at my apartment didn't get me the results I wanted. I decided to go with thicker discs that I had recently seen on Smitten Kitchen and they worked out well. Ordinarily, I shun goat cheese, but when it packs an herby punch, it is difficult to resist. I found myself sneaking tastes of goat cheese when I could and saved a little for myself to recreate the dish at home.

I made a few other dishes for the occasion, but didn't get pictures of them. Here are a couple from previous posts.

Arugula Salad with Squash and Pomegranate. This time I used delicata squash, which made for really pretty half moons on the mound of salad.



Pumpkin Shortcakes. This time, I used regular vanilla bean ice cream and an cranberry-apple compote to balance out the sweetness of it all.

From Dishing Up Delights

I also did a rockin' squash and pumpkin soup that I will have to make again ASAP because it was so good and I didn't get a picture of it.

Roasted Sweet Potato Discs with Herbed Goat Cheese
(Sweet Potatoes adapted from Smitten Kitchen, Herbed Goat Cheese by Esi)

Makes 12 servings

3 pounds sweet potatoes, washed, scrubbed, and sliced into half-inch thick discs
Olive oil as needed
Salt and pepper to taste
11 ounces goat cheese, at room temperature
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1 tablespoon finely chopped thyme

Preheat the oven to 400 degrees. Generously coat the sweet potatoes with oil and season with salt and pepper. Spread them evenly on a baking sheet. Bake for 15-20 minutes or until the bottoms have browned. Flip, and bake an additional 10-15 minutes until the potatoes are crisp on the outside, but soft on the inside. Set aside to cool.

In a stand mixer fitted with the paddle attachment, whip the goat cheese until it is fluffy, about 3 minutes. Add the herbs and beat until well combined. Season to taste with salt and pepper.

Spoon or pipe the goat cheese onto the cooled sweet potato discs.

Printable Recipe

Crostini with Poached Pears, Gorgonzola, and Honey

This past weekend I had a wonderful opportunity to make dinner for the cast of the new ABC show "Better With You". It was a wonderful evening and I had a great time coming up with a fall harvest themed menu. I have a few recipes to share from that evening and here is the first. It's a great, easy appetizer combining sweet pears with savory blue cheese and just a hint of honey. I used a wonderful "fall rose" that I found at my favorite wine shop, domaineLA. Any light red wine will do, but I loved the deep pink color it imparted on the pears. One of the best things about the pears (and most of the other recipes I made for the evening) is that they can be done a day or two ahead of time and the flavors only get better over time. I'm going to say this many times over the next few posts, but thanks to JenFinn for letting me come over and cook for this fabulous group. It was really a blast and such a pleasure to cook for such happy, appreciative people. I'm excited to share some of the other things I made for the occasion very soon.

Better With You airs at 8:30pm on Wednesday nights on ABC. Check it out!


Crostini with Poached Pears, Gorgonzola and Honey
(Poached Pears slightly adapted from Boston.com the Crostini is by Esi)

4 cups cold water
Juice of 1 lemon
6 firm, but ripe Bosc or Bartlett pears with stems intact
1 bottle light red wine (I used a 2009 Lioco Rose from Mendocino county)
1 1/4 cup sugar (depending on the wine you use, this amount can be reduced to as little as 1/2 cup. I found the pears to be a bit sweet, but the savoriness of the blue cheese balanced the flavors)
2 strips orange rind
2 star anise
1 whole clove
1 whole vanilla bean cut in half

I baguette, sliced into 1/2-inch slices
Crumbled Gorgonzola cheese
Wildflower honey for drizzling

In a large bowl, combine the water and lemon juice. Peel the pears, keeping the stems intact. Slice a small piece from the base of each pear so it can stand without falling over. Drop each pear into the water and set aside.

In a large saucepan, combine the wine, sugar, orange rind, star anise, vanilla, and clove. Bring to a simmer over medium heat, stirring until the sugar has dissolved.

Add the pears. You can place a small plate over the pears to make sure they stay submerged or else turn the pears occasionally to make sure they get poached evenly.

Simmer the pears for 25-35 minutes or until they are tender when pierced with a skewer.

Remove the saucepan from the heat and let the pairs cool in the poaching liquid.

Transfer the pears and the liquid to a large container. Refrigerate for at least several hours or as long as three days.

To make the crostini:

Preheat the oven to 350 degrees. Add the bread slices to a baking sheet and bake until the pieces are lightly toasted, about 10 minutes. Flip the pieces of bread over and bake for another 5 minutes. Set aside to cool.

While the bread is cooling, remove the pears from the poaching liquid and slice them thinly.

Lay slices of pear over the cooled crostini. Top with blue cheese crumbles and drizzle the top of the cheese with honey.

Printable Recipe

"Almost" Buffalo Wings

Just because the Super Bowl is over doesn't mean you can't enjoy chicken wings. Well, I actually made these for Super Bowl watching, but they are great if you want a spicy chicken recipe for any time. These wings get their name from the fact that they are not fried like traditional Buffalo wings, however, they are just like traditional wings in every other sense. Marinating them in some of the sauce means that the spicy, vinegary flavor can be found throughout the chicken, but they are still crisp even after baking. The cool blue cheese sauce is the perfect thing to cool down your lips after a few bites of the chicken and the crisp celery lubricates your mouth as you go back for more. This was one of the first, if not the first times I enjoyed semi-traditional wings like this, and I am very much hoping it won't be the last time.



"Almost" Buffalo Wings
(Adapted from Serious Eats)



Makes 2-3 servings

For the wings:
2 pounds chicken wings
2 teaspoons canola oil
Salt and pepper

For the sauce:
1/2 cup Frank's hot sauce
1 stick unsalted butter
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste
Cayenne pepper to taste

3 ribs celery, cut into 4-inch long sticks

Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.

To make the sauce: Melt the butter over low heat in a sauce pan. Remove the pan from the heat then whisk in the remaining sauce ingredients. Taste for spiciness, and add cayenne if desired.

Toss the wings with a quarter of the sauce and refrigerate for an hour. Preheat the oven to 400 degrees. Grease a foil-lined baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up.

Bake for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 10 to 15 minutes, until crisp.

When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.

Printable Recipe

Blue Cheese Sauce
(Adapted from Serious Eats)



2 ounces blue cheese, crumbled
1/4 cup mayonnaise
2 tablespoons sour cream
Juice from 1/4 lemon
1 1/2 teaspoons white vinegar
Salt to taste

In a small bowl, mash the blue cheese until it creates a paste.

Whisk in the mayonnaise, sour cream, lemon, and vinegar until smooth. Season with salt to taste.

Printable Recipe

Healthy Black Bean Dip

I've decided that if I want to try and keep any semblance of sanity, and still put out great recipes, I may have to stop trying to be so witty and cute in my posts...but am I even very cute or witty in my posts? Anyway, here's a dip I enjoyed while watching the Super Bowl. It's easy, fast, and healthy! Just don't tell anyone. This is definitely going to be my new go to recipe when I want something fun to eat, but don't want to put a lot of time in to it. It's smoky, tangy, and eating it with a dollop of sour cream on top cuts through the spice a bit. I made this on Saturday evening and it was so good, I almost didn't have enough for the game. Now that I am re-stocked on black beans, I have a feeling I'll be making this again very soon.




Healthy Black Bean Dip
(Adapted from Active Foodie)



Makes 2 generous servings

1 15-ounce can black beans, drained and rinsed
2 chipotles in adobo
1/4 teaspoon adobo sauce
1/2 teaspoon salt
1 clove garlic, grated
2 small tomatoes, seeds and pulped scooped out and diced, one reserved for topping
Juice of 1/2 lime
2 green onions, whites and light green parts sliced, green tops reserved
2 tablespoons fresh cilantro, roughly chopped

Place beans, chipotles, adobo sauce, salt, and garlic in a food processor and pulse until well mixed.

Add the tomatoes, lime, green onions, and cilantro and pulse just until combined.

Serve with grated cheese, tomatoes, sour cream and corn chips.

Printable Recipe

Super Bowl Ideas

I can't believe the Super Bowl is just a week away. The years are going by faster and faster which I guess is one of the tell-tale signs of old age. LOL. In any case, it's that time of year again and whether you're having a gathering of one or 50, I have some fabulous recipes for you to set out on your table.

I'm not a huge football fan like I used to be, but I always make time for the Super Bowl. I always have to consume beer and chicken wings. This year it will probably be these super spicy, but wonderfully amazing Sriracha Chicken Wings. These replace regular old buffalo wings in my book.



Maybe you're not up for a lot of fuss and want to just cook up a big pot of something warming for your friends. This spicy turkey chili is great for one or a crowd and takes just minutes to throw together.



If you're in a warmer climate, or you just feel like firing up the indoor grill, I strongly suggest these easy peasy prosciutto wrapped shrimp. It is super fast to pull together and you can't beat working with just two ingredients. Even though they are no fuss, the flavor is outstanding.



Chips and dip are always on the menu for game day. How about making it different with a feta salsa?



Of course, a sweet treat is a must at the end of all the savory food and beer. Why not try a sweet and salty mix of peanut chocolate blondies. They will probably go perfectly with all the beer you'll be consuming.



Whatever you end up doing for the Super Bowl, I hope you have a fun and safe celebration with a TON of good eats!!

Sriracha Chicken Wings

During my holiday break, I basically prepped for the 10 in 10 Challenge by eating whatever I wanted. I also worked out a lot so I didn’t really put on weight, but it wasn’t exactly the healthiest diet. One of my indulgences was these chicken wings. I hadn’t planned on doing another wing recipe so soon after the Garlic-Sizzled wings, but these sounded too good to pass up. They aren’t totally bad for you, but they aren’t exactly loaded with health benefits. For some reason, whenever I turn on my oven in my teeny apartment, the smoke alarm goes off. It went off four times while making these wings, but it was worth the annoyance. I adore spice and these wings have a ton of it. If you’re a wimp, reduce the amount of Sriracha, but please don’t leave it out. The sauce is sweet, smoky, and definitely spicy. It’s the kind of spicy that stays on your lips for long after you’re done eating. You can eat this sauce with just about anything so go ahead and cook up extra and toss it with your eggs, serve it with some chips or even a steak if you desire.



Sriracha Chicken Wings
(Slightly Adapted from White on Rice Couple)



Makes 2-3 generous servings

2 pounds chicken wings
Salt and pepper
4 teaspoons vegetable oil, divided
3 cloves garlic, minced
1 cup diced onion
1/2 cup ketchup
1/4 cup Sriracha hot sauce
1 tablespoon white vinegar
1 teaspoon fish sauce
1/4 teaspoon ground cumin

Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with canola spray.

In a large bowl, toss the wings with 2 teaspoons of oil and a large pinch of salt and a large pinch of pepper. Spread chicken wings out onto the baking sheet. Bake for 20 minutes, then flip chicken wings over and bake for 15-20 minutes, or until fully cooked and crispy brown.

In sauce pan, heat 2 teaspoons of vegetable oil over medium heat and add onion. Cook until the onions are browned, but not golden, then add the garlic and cook until fragrant, about 30 seconds. Add ketchup, sriracha hot sauce, vinegar, fish sauce and cumin.

Stir well and let simmer for about 3 minutes. Taste and season with salt as needed. Remove from heat and set aside. After chicken wings have finished baking, toss wings in sauce. Serve warm.

Printable Recipe

Garlic-Sizzled Chicken Wings

My dear friends. I must apologize for the lack of posts on here lately. I'm officially on my winter vacation and it's grand, but I am currently dealing with a broken refrigerator in my apartment! I had so many cooking projects I wanted to get done during this time, but now it looks like they will have to wait until I get back from my mini vacation to Santa Barbara this weekend. I hope you're all enjoying the holiday season. It always takes me a while to get in to the spirit of things, but I find that viewing such holiday classics as Love Actually and A Christmas Story, always help to get me in the mood. It also helps to make such festive and delicious dishes like these chicken wings. If you're looking for something amazing to serve at your holiday party, try these. They are so garlicky (especially since I upped the amount of garlic), but if everyone else at the party is eating these as well, you won't need to worry about crazy garlic breath!

Anywho, I hope you all have a wonderful holiday and spend the time with the people you love. Happy Holidays!! xoxo




Garlic Sizzled Chicken Wings
(Slightly adapted from We Are Not Martha who adapted from Sea Salt With Food)



2 pounds chicken wings
Kosher salt
Freshly ground black pepper
2 1/2 teaspoons paprika
1/2 teaspoon Aleppo pepper
13 cloves garlic (3 whole, 10 chopped)
5 tablespoons olive oil
1 bay leaf
1/4 cup red wine

Rub the pieces of chicken with salt, pepper, paprika, and Aleppo pepper.

Smash three of the garlic cloves. Heat the oil in frying pan and add chicken and the three smashed garlic cloves and bay leaf. Fry until the chicken is golden.

Add the remaining chopped garlic and continue frying. Add the red wine and continue cooking until most of the liquid is absorbed and the chicken is tender, about 20 minutes.

Sprinkle with chopped parsley and serve warm.

Printable Recipe

Fig, Bacon, and Gorgonzola Tart

Miss me?? Well I have certainly missed making food and sharing it with the world. I am finally moved out of Grey Gardens and (mostly) unpacked in my new place. Plus, I can cross another item off of my 101 list. One of my goals on the list was to live alone and I have finally done just that. Yay! Man, it's been so long since I have posted a recipe here I forgot how long it took to compose a recipe post so bear with me today. The other day I finally got to meet someone I have been wanting to see in person for a long time. I first discovered Mary's blog last year when she posted these cupcakes. I left a comment on that post and we have been commenting and Tweeting ever since. When Mary suggested meeting at the farmers market, I jumped at the opportunity. I was so bummed I didn't get to go to BlogHer Food a couple of weeks ago so any chance I get to meet other food bloggers, I try to make it happen. Well let me tell you, Mary is just awesome!! I felt like I was chatting with an old friend. Plus, she got to meet salad boy so you know I haven't just been making him up! :)




Anyway, on to this tart. Mary and I shared a basket of figs. Even though Grey Gardens had a huge fig tree in the backyard, I never got to enjoy the bounty. I think the gardener was stealing them for himself. I had planned on making this tart months ago and when last month's Daring Bakers challenge was puff pastry, I wanted to do this as the filling, but I still haven't gotten around to making that yet. I plan on it though, so stay tuned. This tart. My goodness it is incredible. It's a simple and classic combination that just tastes so good. The salty cheese and bacon were a wonderful back drop to the buttery pastry and mellow sweetness of the figs. I had originally planned on doing a drizzle of honey or a balsamic reduction, but I kind of forgot until after the fact and honestly, it didn't really need it in the end. I could have (and almost did) eaten all of these tarts in one sitting. I'm so excited to be back in the kitchen and once I recover from my move expenses, I hope to be sharing recipes on a more regular basis.


Fig Bacon and Gorgonzola Tart
(By Esi)

Makes 4 servings

1 sheet puff pastry, cut into 4 squares
Handful of figs, cut in half
4 slices bacon, chopped
1-2 ounces Gorgonzola cheese, crumbled
Honey for drizzling (optional)
1 egg beaten with 1 tablespoon of water for egg wash

In a large skillet, cook the bacon over medium-high heat until crisp. Meanwhile, score each piece of puff pastry so that there is a one-inch border around. Prick the inside of the square with a fork all around.

Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper. Arrange the figs in a single layer over the puff pastry. Brush the exposed edges of the pastry with egg wash. Bake 15-20 minutes until the pastry is puffed and golden. Sprinkle the top with bacon and the crumbled Gorgonzola. Serve warm.

Printable Recipe

Cubano Sandwiches

For Christmas, JenFinn got me a subscription to Gourmet. The first episode I received was March 2009 and I could not stop drooling over a picture of the most delicious sandwich on the cover. It was one of the first recipes I planned on making for Raul's birthday aka my 24, 24, 24 party. However, after a night and morning of cooking, we were pretty tired and not really in the mood for any more batter. In a rare twist, the recipe in the magazine only makes one sandwich so I increased it by ten times the amount and then cut the sandwiches so that everybody at the party could enjoy some. Unfortunately, I didn't know until the day of the party that birthday boy is not a fan of pickles so I made some sandwiches without them. The exact origin of a real Cuban sandwich is unknown, but this is an interesting spin on them. Instead of mashing the garlic into a paste, I just chopped it which meant that some people bit into pieces of garlic, but since we were amongst friends, it was ok.



Even if you think you don't like mayonnaise, do not skip that step. The garlic is amazing and it really ties the whole sandwich together.




Monte Cubanos
(Adapted from Gourmet, March 2009)

Makes 10 sandwiches

20 slices firm bread
1/4 cup yellow mustard
40-50 dill pickle rounds
20 slices black forest ham
20 slices smoked turkey
20 thin slices Swiss cheese
1 bulb garlic, cloves separated and peeled
1/2 cup mayonnaise
1/4-1/2 cup unsalted butter

Spread 1 slice of bread with mustard and top with 4-5 pickles, 2 slices of each meat, and 2 slices of cheese. Mince and mash garlic to a paste with a pinch of salt, then mix with mayonnaise. Spread on remaining slice of bread and assemble sandwich.

Melt butter in a heavy medium skillet over medium-low heat. Cook sandwich, uncovered, until underside is well browned, about 4 minutes. Flip and cook remaining side, covered, until well browned, 3 to 4 minutes. Remove from heat and let stand, covered, 1 minute. Cut the sandwiches into quarters and serve warm.

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Fried Shrimp Wontons

Back when I was living at my "old place" I was looking to clean my fridge and freezer in the weeks before I was moving. One of the last recipes I made were these wontons. For some reason, I always get the inkling to make wontons when I am super starving. That is so not a good idea. In fact, I can't even tell you exactly how many wontons I made because I was eating them as I went along. Although they take some time to fill, they are totally easy to make because you can use pre-made wonton wrappers (unlike the potstickers I made a while back). Unsurprisingly, these wontons came from the same source as the potstickers. Not only does Jen have amazing photography, but the step by step pictures always lure me in. Once again, I am hoping to start including more step by step photos in my posts, but that will certainly take some time. Anyway, these wontons are so delicious and restaurant quality. Maybe even better because you know exactly what is going in them. Believe it or not, all these ingredients were things I already had on hand so it didn't require a last minute trip to one of the two stores I used to live next two (man, I miss those stores already!). These would definitely be fun to make with a group of people so the next time you are having a party, put these wontons on the menu!



Make sure you squeeze out all of the air when pressing the wontons together, otherwise you will end up with large air pockets.



Fried Shrimp Wontons
(Lightly Adapted from Use Real Butter)

Makes 20-25 wontons

For the wontons:
8 ounces shrimp, peeled, deveined, coarsely chopped
2 green onions, washed, trimmed, diced
1 1/2 teaspoons ginger, peeled and grated
1/2 cup water chestnuts, small dice
1/4 teaspoon salt
1 teaspoon low-sodium soy sauce
1-2 dashes red pepper flakes
1 1/2 teaspoons sesame oil
20-25 wonton wrappers
Water for sealing wrappers
Canola oil for deep-frying

For the dipping sauce:
1/2 teaspoon ginger, grated
Pinch sugar
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2-3 drops chili oil

Mix the shrimp, green onions, ginger, and water chestnuts in a bowl. Season with salt, red pepper flakes, soy sauce, and sesame oil. Mix well.

Place a teaspoon of filling in the center of a wonton wrapper and wet the edges on one half of the wonton with the water. Fold the wrapper in half on the diagonal and press the edges together, pushing out any air pockets in the wonton. Dab one of the bottom corners with more water and fold the wings in front of the wonton so that they cross at the corners. Press together.

When all wontons are folded, heat oil in a deep medium saucepan to 350 degrees. Fry 5-6 wontons at a time until they are golden brown. Remove and set on a plate lined with paper towels. To make dipping sauce, combine all ingredients and stir until sugar is dissolved. Serve hot wontons with dipping sauce.

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Grilled Cinnamon Bruschetta with Strawberries and Mascarpone

Finally! The last of the appetizers from my fabulous cocktail party! It was such a great time, it's taken me a whole week to talk about it, lol. Anyway, these are a nice little sweet treat and much of it can be prepared ahead of time. I cut up the bread, mixed the cinnamon sugar and sliced the strawberries the night before so the day of the party, I just had to dip and cook the bread before assembling. Luckily, I had many helping hands which made the process much quicker.

I thank you all for the well wishes on my move. I am slowly, but surely getting settled in (although still missing internet which is fun for a food blogger - note the sarcastic tone). Happy Monday!!


Grilled Cinnamon Bruschetta with Strawberries and Mascarpone
(From Sophistimom)

1 baguette, thinly sliced on an angle
3 tablespoons butter at room temperature
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup (120g) mascarpone cheese
1 pint (300g) strawberries, washed, dried, and sliced

Butter one side of each slice of bread. Mix together cinnamon and sugar, and dip the buttered side of bread in the cinnamon sugar. Place the bread, cinnamon and sugar side down, in a nonstick skillet set over medium heat. Watch them carefully to ensure the sugar doesn’t burn. Remove from pan when the cinnamon and sugar caramelizes. Allow to cool slightly on a cooling rack.

Spread each cinnamon toast with 2-3 teaspoons of mascarpone cheese. Garnish with 2-3 slices of strawberries.

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Grilled Prosciutto-Wrapped Shrimp

Talk about a ridiculously awesome recipe for not a lot of effort. This is a wonderful recipe to have for a party and a real crowd-pleaser. You don't have to worry about the lack of seasoning on the shrimp because the proscitutto adds it's nice saltiness and the smoky grill flavor is all you need to make this complete. Of course after the fact, I noticed Jen's suggestion of a balsamic drizzle would probably kick these up, but they were lovely as they were.

Today is the big move!! Luckily, I have some posts planned while I am getting settled in to my new digs. I am also planning a quickie (but hopefully fruitful) farmers market trip. It's the 15th anniversary of my beloved Beverly Hills farmers market! Have a great Sunday everyone.


Grilled Prosciutto-Wrapped Shrimp
(From Use Real Butter)

48 medium shrimp, peeled and de-veined
12 thin slices prosciutto

If using bamboo skewers, soak them in water for 30 minutes. Slice the prosciutto lengthwise into four strips per slice to get 48 strips in total. Pat the shrimp dry and wrap a strip of prosciutto around the midsection of a shrimp. Secure (skewer) with a bamboo or metal skewer. Repeat for all of the shrimp. Grill over high heat for 1-2 minutes per side. Serve immediately.

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Caprese Skewers

As I said yesterday, I made a few vegetarian friendly recipes for my 24, 24, 24 party. Caprese salad is one of my favorite simple salads to throw together on any random night. I adore the simple combination of flavors and the fact you can throw it together with many ingredients. Initially I had planned on making a basil oil, but time was not on my side so I did a simple balsamic vinaigrette. These are great for a party because the skewer assembly can be done ahead of time and even the making of the vinaigrette can be done ahead of time. On the day of the party all you need to do is shake the vinaigrette and drizzle it over the skewers. I even made these again for a work day lunch because I love this salad so much.

A note to my fellow Daring Bakers. I finally completed this month's challenge. Hope to have it up tomorrow!





Caprese Skewers

Grape tomatoes
Bocconcini
Whole Basil Leaves
Extra-virgin olive oil
Balsamic vinegar
Kosher salt
Freshly ground black pepper

Place tomatoes, and mozzarella on the skewer and separate with a piece of basil. In a small bowl, mix olive oil, vinegar, salt and pepper to taste and drizzle over the skewers. Serve immediately.

Whole Wheat Pita Chips

Not everything at my cocktail party was sinful. I made feta salsa which while it isn't the healthiest thing on the menu, it certainly has some good for you ingredients (uh, lemon juice, garlic, olive oil..come on!). The first time I made this salsa, I served it with baked kettle chips. The last time (after our infamous Adele show at the Hollywood Bowl), I attempted various flatbreads. Some failed and some were successful. This time I decided to go with some baked pita chips so people wouldn't feel too guilty about all the other things I was feeding them. These chips are so incredible and provide a great satisfying crunch when you are gulping down large amounts of Proseco, but they don't make you feel weighed down. I plan to make these often as a snack to have during the work day when I can't escape my desk, but need something to get me through the afternoon. What are your favorite snacks for the work week?


Whole Wheat Pita Chips
(From Pennies on a Platter)

Whole wheat pitas, cut into triangles*
Canola oil spray
Kosher salt

*Depending on how may pitas you use, you may have to make these in batches.

Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.

Spray the foil or parchment paper with vegetable spray. Lay the pita triangles down and spray again. Top each triangle with a bit of salt. Bake for 5-10 minutes until crisp and browned, turning once halfway through baking.

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