Raspberry White Chocolate Macadamia Nut Blondies

Trust me, these are deadly.  Deadly good.  Someone who lives with us and is from Germany but shall remain nameless, admitted to eating three of them in one sitting.  I’m not sure, but I think she this nameless shameless person went back for yet another one an hour or so later.

Sandwiched between layers of buttery, chocolatey, nutty blondie is a raspberry purée filling.  There’s something about the combination of white chocolate and macadamia nuts that’s unbeatable.  Add the fruit and it’s over the top.

These were perfectly moist for as long as they lasted.  Go ahead and make them better – or worse, depending on your point of view – and add a scoop of vanilla ice cream.  Oh yeah.

Raspberry White Chocolate Macadamia Nut Blondies

Recipe:  Tastespotting

Yield:  About 20 blondies

2 ½ cups all-purpose flour

¾ cup + 2 tablespoons unsalted butter, softened

1 ¼ cups brown sugar

1 cup sugar

1 ½ teaspoons pure vanilla extract

3 eggs

2 ½ teaspoons baking powder

¼ teaspoon salt

1 cup macadamia nuts, chopped

1 ½ cups white chocolate chips

Raspberry Purée

1 pint raspberries

2 tablespoons sugar

1 teaspoon cornstarch

Make the raspberry purée.  Combine the raspberries and sugar in a small saucepan.  Mash raspberries with a fork, and cook over low heat for approximately 5 minutes or until raspberries have broken down.  Stir in the cornstarch and cook for another 5 minutes or until thickened.  Remove from heat, set aside to cool

Preheat oven to 350° and butter the bottom of a 10 x 15 glass baking dish.  Whisk together flour, salt, and baking powder in medium bowl.  Set aside.
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Pans Set

GreenLife Soft Grip Healthy Ceramic Nonstick 16 Piece Cookware Pots and Pans Set, PFAS-Free, Dishwasher Safe, Turquoise

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Cream the butter and sugars until well combined and sandy in texture.  Add the vanilla, then the eggs, one at a time, beating well after each addition.  Fold in the flour mixture and then add the macadamia nuts and white chocolate chips.

Spread half of the batter into the bottom of the baking dish.  Cover with the cooled raspberry purée, and then top with the remaining batter.  Gently spread until it forms an even layer.  Bake for about 35 – 38 minutes or until a toothpick inserted in the center comes out clean.  Cool on a rack before cutting.

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Fruit Tartlets

Don’t you think these look patriotic?  Maybe I’m pushing it a bit, especially with the golden raspberries, but play along with me.   And just pretend that the green plate is a mat of real leaves.

You should make these for the upcoming Fourth of July holiday.  These bite-sized goodies perfectly showcase summer’s fresh fruit.  And you can go with all red and blue on top of the amazing pastry cream.  Then you’ll be authentic.

I have a set of mini tart tins, but you could easily use an 8 or 9-inch pan with a removeable bottom, or even turn this into a traditional pie.  However you choose to make it your own, you’ll have something fresh and light (sort of).  Go ahead and top it with some mini flags.

Note:  If you’re making mini tarts, you’ll need enough dough for a two crust pie.  If you opt to make a 9″ tart, a one crust recipe will suffice.

Fruit Tartlets

Yield:  About 20 mini tartlets or one 9-inch tart

Pastry for one or two crust pie

Assorted berries and fruits

For the pastry cream:

2 cups whole milk

1 ½ teaspoons pure vanilla extract

¼ teaspoon salt

4 tablespoons cornstarch

½ cup granulated sugar

2 large eggs

4 tablespoons butter, cut into ½-inch cubes

apricot or apple jelly

chopped fresh mint for garnish

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Pans Set

GreenLife Soft Grip Healthy Ceramic Nonstick 16 Piece Cookware Pots and Pans Set, PFAS-Free, Dishwasher Safe, Turquoise

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Make the pastry cream.  Heat the milk, vanilla, and salt in a medium saucepan over medium heat.  Bring to a boil.  In a medium mixing bowl, whisk the sugar, cornstarch and eggs until smooth and lemony in color.  Slowly add half the milk mixture into the egg mixture, whisking constantly to temper.  Add the remaining milk and pour mixture back into the saucepan.  Whisking constantly, cook over medium heat until you get a thick consistency.  Remove from heat and pour into a bowl.  Allow mixture to cool for about 10 minutes.  Whisk in the cubes of butter, a few at a time until the pastry cream is smooth.  Cover the surface of the pastry cream with plastic wrap to avoid the formation of a skin.  Plastic wrap should be touching the pastry cream.  Allow to cool completely in the refrigerator.

Meanwhile, prepare pastry dough and fit into tartlet pans or large tart tin.  For the minis, cut out pastry shapes just a bit bigger than the tins.  Press into the pan and trim. Prick the dough all around with a fork so it won’t puff during baking.  Bake shells according to your recipe.  If you’re using a large tin, you’ll want to use parchment and pie weights.  I’ve found that’s not necessary (and actually impossible) with the mini tartlet pans.  Allow shells to cool.

Assemble the tarts.  Heat the apricot or apple jelly until it’s loose and liquidy.  If you’re using tartlet tins, remove shells.  Fill each, about half way, with some of the pastry cream.  Arrange fruit to your liking.  Brush each tartlet with some of the heated jelly. Garnish with some chopped fresh mint

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Snickers and Peanut Butter Muffins

I’ve been away.  On vacation.  It was time and I’m still enjoying it for several more days.  So I haven’t posted in a while and thought I’d better get to it or you all will grow tired of visiting only to see the same old stuff.

So I’ll call these vacation muffins.  In our family, vacation means food that you wouldn’t ordinary eat most other times.  Well, at least you might not admit to it.  I’m talking about things like Frosted Flakes, big bowls of queso made with Velveeta cheese processed cheese food, breakfast pastries – well you know.  So I figured these fit the bill.

I’m not a big fan of chocolate in any kind of bread item.  I actually made these for Molly who loves anything chocolate and peanut butter.  And she’s quick to order chocolate chip pancakes when we go out for breakfast.  So these seemed right up her alley.  Have to admit that they are quite good.  They might just change my mind about the chocolate/bread thing.

These muffins aren’t nearly as sweet as you might expect.  If you consider that you’re getting some good protein with the peanut butter, you may just have to move these out of the vacation food category and into the regular rotation.

Snickers and Peanut Butter Muffins

Recipe:  Nigella Lawson

Yield:  12 muffins

1 2/3 cups flour

6 tablespoons sugar

1 ½ tablespoons baking powder

1 pinch salt

6 tablespoons chunky peanut butter

¼ cup unsalted butter, melted

1 large egg, beaten

¾ cup milk

3 regular size Snickers bars, chopped

12-cup muffin pan with paper baking cups

KICHOT Stand Mixer

KICHOT Stand Mixer, 10.6 QT 800W Full Metal Body Tilt-Head Food Mixer, 6-Speed Kitchen Electric Mixer with Dough Hook, Flat Beater, Wire Whisk and Splash Guard -SM-1570N(Grey)

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Preheat the oven to 400ºF.  Stir together flour, sugar, baking powder and salt.  Add the peanut butter and  mix.  Add the melted butter and egg to the milk, and then stir this into the bowl.  Mix in the Snickers pieces and spoon into the muffin cups.  Bake for 20 to 25 minutes, or until the muffins are fluffy and golden.  Let them cool on a wire rack.

Note:  I did not use paper baking cups.  I generally just use cooking spray.

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Cinnamon Raisin Bread

When I have the time, I really enjoy making bread.  It’s an opportunity to purge stress and tension during the kneading process.  But I understand just how dangerous the practice can be.  Years ago decades ago,we were given a recipe for food-processor French bread.  That loaf was really our first effort and it quickly became a habit.  The aroma while baking was beyond overwhelming.  Out of the oven, it just called us to taste – with a good schmeer of butter, of course.  Nothing like hot fresh from the oven bread.  Well, several loaves later we saw the light – or the weight – and decided that we needed to moderate our behavior.

That French bread was a quick make with one rise and then into the oven.  Just perfect or detrimental for weeknights.  These days, I reach for bread recipes that are more complex with two, maybe three sessions in the warm bowl.  Worth the time investment?  You bet.

And for your time spent, this is a first prize.  This Cinnamon Raisin Swirl rewards you with a nicely sweet and moist interior with a tender, golden brown crust.  The sweet is actually quite subtle, so go ahead and make this bread your sandwich foundation.  Toasted? Man, oh man.

Cinnamon Raisin Bread

Yield 1 large loaf

1 cup milk

 cup butter, salted

2 ½ teaspoons active dry yeast

2 eggs

 cup sugar

3 ½ cups all-purpose flour

1 teaspoon salt

2 tablespoons butter, room temperature

 cups sugar

2 tablespoons cinnamon

½ cup raisins

1 egg and milk

1 tablespoon milk

Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm. Mix in the yeast and let sit for 10 minutes.  Mixture will foam.  Mix the eggs and sugar in a large bowl.  Mix in the milk.  Mix the flour and salt and beat half of it into the milk mixture until combined.  Beat in the remaining flour until combined.  Knead the dough until smooth, adding more flour if it is too sticky.  Place the dough in a large greased bowl, cover with plastic wrap and let it rise in a warm place until it has doubled in size, about 2 hours.

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Pans Set

GreenLife Soft Grip Healthy Ceramic Nonstick 16 Piece Cookware Pots and Pans Set, PFAS-Free, Dishwasher Safe, Turquoise

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Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.  Spread the softened butter over the dough.  Mix the sugar and cinnamon and sprinkle it over the dough.  Sprinkle raisins over the dough.  Roll the dough up into a log.  Place the dough into a grease loaf pan, cover again with plastic wrap and let it rise in warm place until it has doubled in size, about 2 hours.  Mix the egg and milk and brush it over the top of the loaf.

Bake the loaf in a preheated 350° oven until golden brown on top, about 30 – 40 minutes.

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Chicken and Bean Burritos Enchilada Style

OK, before you decide that I’m going too far south of the border, keep in mind that Cinco de Mayo is just a few days away.  I’m offering you yet another option.

One of our favorite dives is a place called Mexican Villa in Springfield, Missouri.  I use the word “dive” in the most reverential manner.  They serve an amazing Burrito Enchilada Style.  Some in our family refer to it as the belly bomb.   Over the years, Anne and I have gotten smart about just splitting one.  Although there are occasions when I wish I had a few more bites.  This thing is filled with perfectly seasoned ground beef and refried beans.  It is then topped with the best red enchilada sauce and plenty of Monterrey Jack cheese.  Then it’s baked until it’s bubbly and gooey.

In their quest for some suggestion of healthy, the folks at the Villa add “salad” which is nothing more than a heap of shredded lettuce.

It’s all really good.  And it’s my inspiration for this dish.  I had some leftover seasoned chicken and went about building my own BES.  Since this was a spur of the moment thing, I had to reach for canned enchilada sauce.  Next time, I’ll make my own red.  Or, I suppose I could ask the Villa to overnight some of their sauce.

The result?  Terrific.  Big burrito-sized flour tortillas filled with chicken and cheesy beans.  Baked until they’re hot enough to burn the roof of your mouth.  You won’t mind.  Reach for a margarita to douse the flames.

Chicken and Bean Burritos Enchilada Style

Serves 4 – 6

1 small onion, chopped

1 tablespoon vegetable oil

2 cloves garlic, minced

1 can Ro*Tel Diced Tomatoes with Green Chiles

¼ cup fresh cilantro, chopped

teaspoon cumin, or to taste

1 teaspoon chili powder, or to taste

salt and freshly ground black pepper

2 cups cooked chicken, shredded

1 can fat-free refried beans

2 cans enchilada sauce, 14 ounces each

4 burrito-sized flour tortillas (10″)

2 cups Monterrey Jack cheese, shredded

Chopped tomatoes and lettuce for garnish

In a large skillet, sauté onion in vegetable oil until translucent.  Add garlic and sauté 1 minute more.  Add Ro*Tel, cilantro, cumin, chili powder, salt, and pepper.  Mix well and add shredded chicken.  Mix in 2/3 cup of the shredded cheese.  Taste and adjust seasonings, if necessary.
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Grill pan

All-Clad pan E7954064 HA1 Hard Anodized Nonstick Dishwaher Safe PFOA Free Square Grill Cookware, 11-Inch, Black

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Preheat oven to 350°.  Spoon about a cup of enchilada sauce on the bottom of an 8″ x 10″ baking dish.  Heat tortillas in microwave for 20 seconds.  Spread ¼ cup refried beans onto tortilla 2 inches from edge closest to you.  Add ¼ of chicken mixture on top of beans.  Starting with the nearest edge, roll it over the bean/chicken mixture once.  Fold the edges to the right and left toward each other until they are snug against the roll of chicken.  Continue to roll the tortilla until it becomes a tight cylinder.  Place burrito, seam side down, into the baking dish.  Repeat with remaining 3 tortillas.  Pour remaining enchilada sauce over the burritos and top with the rest of the cheese.  Spray a sheet of aluminum foil with cooking spray and cover the dish, spray side down.  Bake for about 45 minutes or until sauce is bubbly.  Remove foil cover and return to oven to bake or broil until cheese is golden brown.  Garnish with additional cilantro, if desired, and serve with tomatoes and lettuce along side.

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Spicy Chicken Enchiladas Verde

Post trip to Houston, we’ve been on a bit of a Tex-Mex binge.  Apparently, we didn’t get enough while we were there.  After all, it was just a long weekend – too short for our preference.  So few days, so much really good Mexican food.  Within an hour or so of touch down at Houston International, we were seated at Pappasito’s for the first round and far too many chips.

In these parts, it’s difficult to find what we consider to be good Tex-Mex.  So now we just make it at home.  And this hits the spot.  We all agree that this is “favorite restaurant quality” and easy enough to enjoy frequently.

I took Pam Anderson’s recipe from her Perfect One-Dish Dinners and adapted it to our tastes.  For the chicken, I like to roast large bone-in breasts, coated with just a bit of olive oil and dusted with some chili powder, cumin, kosher salt and freshly ground black pepper.  Throw them in a 350° oven for 25 minutes or so and then shred.  But you can do as Pam suggests – go for a prepared rotisserie chicken from the grocer.

If you’re silly enough to have any leftovers, they’re quite good reheated.

Spicy Chicken Enchiladas Verde

Adapted from Perfect One-Dish Dinners by Pam Anderson

Serves 4 – 6

4 cups shredded, cooked chicken

1 jar 32-ounce (4 cups) salsa verde, divided

1 can Ro*Tel  tomatoes and chiles with  cilantro and lime, mosty drained

8 ounces Monterey Jack cheese (about 3 cups), shredded and divided

½ cup chopped fresh cilantro, divided

salt and ground black pepper

16 6-inch corn tortillas

Sour cream and guacamole, to serve

Adjust oven rack to center position and heat oven to 400°.

Air Fry Oven

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Mix chicken with 3/4 cup of the salsa verde, Ro*Tel, 1 1/2 cups of the cheese, 1/4 cup of the cilantro, and salt and pepper to taste. Spread 1 cup of the salsa over the bottom of a 9-by-13-inch baking dish.

Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 45 seconds. Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla.  Roll into a cylinder and place, seam-side down, in baking dish. (You may have to turn some sideways to get all to fit). Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.

Lightly spray a sheet of foil with cooking spray, cover dish and bake until heated through, about 40 minutes.   Turn oven to broil.  Remove foil and return to the oven until bubbly and cheese is golden, about 2 – 3 minutes – watch closely so enchiladas don’t burn.  Top with reserved cilantro, let stand for a few minutes and serve with remaining salsa, sour cream, and guacamole.

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Cassoulet Style Italian Sausages and White Beans

A new favorite cook book is Pam Anderson’s Perfect One Dish Dinners. I dog-eared half the book in the first pass.  And I have made a number of things from the book, but this is one of my favorites.   It’s easy, fast, and fairly healthy.  Although I suspect that purists in this part of the country might scorn the idea of turkey Italian sausage.  In a dish like this, I can’t tell much difference.

This was a perfect choice a few days back when it was miserably damp and cold.  I really like cassoulet, but you have to plan ahead to have enough time to do it right.  This has much of the taste without the labor.  Spicy sausage is perfect with  the creamy white beans.  I added rosemary and just a bit of red pepper flakes.

I served this with some toasted baguette slices.  But I also think that a topping of toasted garlic bread crumbs would be great.  Add a salad if you like.  Bonus – the leftovers are really delicious.

Cassoulet Style Italian Sausages and White Beans

Adapted from Perfect One Dish Dinners by Pam Anderson

Serves 8

2 ½ pounds turkey Italian sausage links, cut into 1 1/2″ pieces

4 strips thick sliced bacon, chopped

3 pints cherry tomatoes

can diced tomatoes, 14.5 ounces

1 large onion, rough chop

4 large cloves garlic, thinly sliced

1 ½ tablespoons chopped fresh rosemary

¼ teaspoon red pepper flakes

3 tablespoons extra-virgin olive oil

1 ½ tablespoons balsamic vinegar

good splash dry white wine

2 teaspoons dried thyme

3 bay leaves

 

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Air Fry Oven

Ninja DT251 Foodi 10-in-1 Smart XL Air Fry Oven, Bake, Broil, Toast, Air Fry, Air Roast, Digital Toaster, Smart Thermometer, True Surround Convection, includes Recipe Book, 1800 Watts, Steel Finish

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Salt and freshly ground black pepper

3 cans white beans, about 16 ounces each, rinsed and drained

Chopped flat-leaf parsley, for garnish

Adjust oven rack to lowest position and heat oven to 425 degrees.  Mix sausage, bacon, cherry tomatoes, diced tomatoes, onion, garlic, rosemary, red pepper flakes, olive oil, vinegar, white wine, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large, heavy roasting pan.  Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes to 1 hour.  Remove from oven, stir in the beans and continue to cook until cassoulet has heated through, about 15 – 20 minutes longer.

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Really Good Roasted Broccoli

Sure, I’ve tossed the broccoli with olive oil, kosher salt, and some cracked pepper.  Pretty good.  But this goes way beyond that.  And you’re just adding a couple of additional ingredients here.  But they make a big difference.

Let’s be honest.  I’m not a big fan of broccoli.  I guess it’s the way it smells when it’s cooking on the stove (does anyone even prepare it that way anymore?).  You know what I mean.  Admit it.

So roasting has made it palatable for me – even good.  And then I started playing around.  And the splash of soy with the red onion worked some magic.  Just a dust of granulated garlic lifted it higher.  And then the cayenne – just a bit- and I now call this a go-to vegetable.  Sometimes I’ll get crazy and top it with a little grated parmesan when it comes out of the oven.  Who knew you could coax such flavor out of broccoli?  And it can’t be any easier for the reward.

Really Good Roasted Broccoli

Serves 6

1 ½ pounds broccoli florets

½ red onion, chopped

½ teaspoon kosher salt, or more to taste

½ teaspoon granulated garlic

¼ teaspoon cayenne, more or less depending on your heat tolerance
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Pans Set

GreenLife Soft Grip Healthy Ceramic Nonstick 16 Piece Cookware Pots and Pans Set, PFAS-Free, Dishwasher Safe, Turquoise

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freshly ground black pepper

olive oil

3 tablespoons low-sodium soy sauce, or more

Preheat oven to 400°.  Place broccoli florets in a large mixing bowl.  Add the chopped onion, salt, a few good grinds of pepper, cayenne, and granulated garlic.  Don’t be tempted to use fresh garlic – it will burn in the roasting process.  Add some olive oil, just enough to lightly coat, and the soy sauce.  Toss lightly to coat the broccoli and onions.  Place broccoli in a shallow baking pan.  Roast until the broccoli starts to caramelize, about 20 minutes.  About half way through, turn the broccoli over to ensure even caramelization.

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Peanut Butter Shortbread with Salted Chocolate

When I came across this recipe from fellow blogger Eileen, I clipped it immediately.  I have stacks of stuff to try.  Some linger in the pile a little longer than others.  But this one went to the top of the heap.  I like to try at least one new cookie this time of year.  So this is it.  And it’s a winner.

There’s nothing better than shortbread – my opinion.  With peanut butter? I’ve probably sold you, right?  And since she’ll eat peanut butter directly from the jar, my daughter is probably salivating while reading this.  Now dress the peanut butter shortbread with chocolate.  Getting dangerous. Then turn these into grown-up prizes with a sprinkle of fleur de sel. Chocolate and sea salt – an amazing combination.  Oh yeah.

I think you’ll like the sandy texture of these buttery squares.  They really do melt in your mouth.  These take no time to put together and the end result is really something special.

Thank you Eileen!

 

Peanut Butter Shortbread with Salted Chocolate

Recipe courtesy of Living Tastefully

Yield:  About 3 dozen cookies

¾ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar, packed
¼ teaspoon vanilla extract
2 ½ cups unbleached all-purpose flour
¼ teaspoon salt
4 ounces good quality chocolate- milk, semi-sweet, or bittersweet
4 tablespoons unsalted butter, plus additional butter if needed to thin chocolate
Fleur de Sel, for sprinkling

Mueller Electric Hand Mixer

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Beat together the butter and peanut butter with mixer at medium speed until smooth.  Gradually add sugar, beating well.  Stir in the vanilla. Combine the flour and salt.  Gradually add to the butter mixture, beating at low speed until blended.
Divide the dough in half and place each half onto a piece of plastic wrap.  Roll into two logs, wrap in the plastic and refrigerate until firm.

Preheat the oven to 275˚F.  Line two baking sheets with parchment paper.  Remove the cookie dough from the refrigerator and slice the logs 3/8-inch thick.  Place each slice onto cookie sheet leaving a 1-inch space between each cookie.  Place one baking sheet in the middle of the oven and the other baking sheet on the rack directly below.  Bake the cookies for 40 minutes or until the cookies are nicely browned, switching the baking sheets after 20 minutes.  Remove the cookies from the oven and transfer the cookies to a cooling rack.

When the cookies have cooled, melt the chocolate in a bowl over simmering water, making sure the bowl does not touch the water.  Add butter until the chocolate is a good consistency for dipping.  Dip half of each cookie into the melted chocolate and place on a parchment-lined sheet.  Sprinkle chocolate immediately with a few grains of Fleur de Sel

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Tomato Salad with Bacon, Blue Cheese, and Basil

The first of the heirlooms appeared last week at the local farmer’s market.  There were just a few varieties, but there is the promise of much more to come.  I like the combination of different colors and tastes and I generally come home with several pounds.  Their time is fleeting and we’ll have them for about 4 weeks.  So they  show up on the dinner table just about every night.

If asked, I’d admit that I mostly prefer them sliced with a little salt and pepper.  But this salad was a winner.  How could it not be?  Bacon makes everything better.  And good, creamy blue cheese moves this just a little to the rich side.  Not too much.  The dressing is light and fresh with an interesting mix of herbs that perfectly complements the sweet basil and all the other stuff.

I used this as a topper on some torn, tender butter lettuce, sprinkled it with just a bit of flaked lemon salt and served it with a simple grilled chicken for a quick summer dinner.

Tomato Salad with Bacon, Blue Cheese, and Basil

Adapted from Food & Wine

Serves 4 – 6

¼ pound sliced applewood smoked bacon

2 tablespoons extra-virgin olive oil

1 tablespoon cider or champagne vinegar

1 clove garlic, very finely chopped

1 teaspoon good Dijon mustard

½ teaspoon herbes de Provence

Salt and freshly ground black pepper

3 pounds assorted fresh tomatoes, cut in quarters or smaller if you prefer

2 ounces blue cheese, crumbled (½ cup) – I like creamy Maytag for this

½ cup torn basil leaves

2 cups butter lettuce, torn

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Pans Set

GreenLife Soft Grip Healthy Ceramic Nonstick 16 Piece Cookware Pots and Pans Set, PFAS-Free, Dishwasher Safe, Turquoise

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In a medium skillet, cook the bacon slices over moderate heat until crisp.  Drain the bacon on a paper towel and then crumble.  In a small bowl, combine the olive oil with the vinegar, garlic, Dijon mustard, and herbes de Provence.  Season with salt and pepper.  Put lettuce on a platter and arrange the tomatoes on top.  Season lightly with pepper.  Drizzle the vinaigrette over the lettuce and tomatoes.  Top with the crumbled bacon and blue cheese.  Garnish with the fresh basil and a sprinkling of the flaked lemon salt.

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