• Zucchini Goat Cheese Tart with Stuffed Squash Blossoms

    September 22, 2020 /
    Servings: 6 people
    Calories: 431kcal

    Ingredients

    Savory Tart Dough

    • 1 1/2 cups all-purpose unbleached flour
    • 1/4 tsp salt
    • 1/2 tsp fresh thyme minced
    • 1/4 tsp ground black pepper
    • 9 Tbsp unsalted butter chilled and cut into small cubes
    • 4 Tbsp ice water

    Zucchini Goat Cheese Tartlet

    • 1 1/2 lbs zucchini (about 3-4 medium)
    • 2 tsp salt
    • 2 Tbsp extra virgin olive oil divided
    • 5 oz creamy goat cheese at room temperature
    • 5 oz basket ricotta
    • 1 tsp fresh thyme minced
    • 1/2 tsp lemon zest
    • salt and freshly ground black pepper to taste
    • 6-8 squash blossoms (optional)
    • Maldon sea salt to taste
    • drizzle high quality extra virgin olive oil

    Instructions

    Savory Tart Dough

    • In a food processor, add the flour, salt, thyme, black pepper, and butter. Pulse the mixture until it resembles coarse crumbs. Add the ice water and pulse until the mixture just comes together, but does not quite form a ball.
    • Transfer the mixture to a lightly floured surface and form it into a ball using your hands. Gently the flatten the ball of dough into a 1 1/2 inch thick disk and wrap in plastic wrap. Refrigerate for at least an hour until it is firm enough to roll out.
    • Roll the dough out onto a lightly floured piece of parchment paper into a round about an 1/8 inch thick and 11 inch in diameter. Transfer the parchment and dough to a baking sheet or pizza pan, and trim off the excess parchment. Prick the dough in several places with a fork. Cover with foil and freeze for at least 30 minutes or as long as overnight.

    Zucchini Goat Cheese Tart

    • While the dough is in the fridge, thinly slice the zucchini into 1/8-inch thick rounds. Place the slices in a colander set over a plate and toss with 2 tsp of salt. Set aside for about 30 minutes. This will help drain some of the water from the zucchini so they don't make the tart soggy.
    • Spread the zucchini out on a clean dish towel or paper towels and cover with another towel. Press gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 Tbsp of olive oil.
    • Remove the dough from the freezer and let sit at room temperature for a few minutes. Preheat the oven to 400°F.
    • In another bowl, mash together the goat cheese, ricotta, and remaining Tbsp of olive oil with a fork. Mix in the thyme, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
    • Spread the goat cheese mixture evenly over the dough, leaving about a 1/2 inch border. There may be a bit left over, which can be used for the squash blossoms, if you are using them. Lay the zucchini slices in tightly overlapping circles, starting at the edge of the tart and working your way in. Make sure they overlap each other by at least half their diameters, as the zucchini will shrink up when baking. Continue until the whole tart is covered. Sprinkle with freshly ground black pepper.
    • Bake for 40 to 50 minutes, until the dough is golden and fragrant.
    • (Optional) While the dough is cooking, prepare the squash blossoms. Gently remove the stamen by reaching in the flower with two fingers or a pair of kitchen tweezers and twisting slightly, being careful not to tear the delicate petals. Rinse of any critters or dirt. Using a chopstick or very thin, tiny spoon, gently stuff each flower with about 1-2 Tbsp of the remaining goat cheese mixture. Close the petals around the end and gently twist them to seal in the cheese. About 15 minutes before the tart is done cooking, remove from the oven and place the stuffed squash blossoms around the tart. Return to the oven for the remaining time.
    • Remove from the oven. Drizzle with a fine extra virgin olive oil and sprinkle with Maldon sea salt. Slice into wedges and serve warm.

    Nutrition

    Calories: 431kcal | Carbohydrates: 28g | Protein: 12g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 69mg | Sodium: 992mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1147IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 2mg

  • Prosecco Battered Fried Hatch Chiles with Peach Jalapeño Jam

    September 14, 2020 /
    Servings: 10 people
    Calories: 109kcal

    Equipment

    • Dutch Oven or Deep Fryer

    Ingredients

    • 10 medium heat hatch chiles
    • 1 egg
    • 1 1/4 cups cold Prosecco
    • 1 1/4 cups all purpose flour
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • 1/4 tsp paprika
    • 4 cups canola oil (enough for 2 inches deep)
    • 1/3 cup jalapeño peach jam

    Instructions

    • Rinse and dry the hatch chile peppers. You don't want any water on them, otherwise the oil with splatter. Cut off the tops and bottoms and gently seed the pepper with a thin knife or jalapeño corer. Slice each pepper into 1-inch thick slices.
    • In a large dutch oven or deep fryer, heat the oil over high heat until it reaches about 350° F. A candy thermometer that can attach to the side of the pot is best for this, so you can monitor the temperature throughout the cooking process. While it heats, prep the peppers.
    • In a medium bowl, gently whisk together the egg and Prosecco (or beer). In a small bowl, mix together 1 cup of the flour and the salt, pepper, and paprika. Add the dry ingredients to the egg and Prosecco mixture, and prod with a fork until the flour is just incorporated. Do NOT whisk or mix thoroughly, as that will help degas the Prosecco more. We want to retain those bubbles and we want the batter to be a bit lumpy. Place the remaining 1/4 cup of flour in a small bowl.
    • Dredge each pepper slice in the plain flour and shake off the excess, then dip into the batter to coat thoroughly. Place on a cutting board while you dredge the rest of the peppers.
    • When you've gone through about a 1/3 of the slices, add the batter coated pieces to the hot oil. Let cook for about 10 minutes, turning half-way through or as needed to evenly brown all over. While the chiles fry, batter the remaining pieces. When each of the pieces are nicely golden-brown all over, transfer them to a paper-towel lined plate using a slotted spoon. Repeat with the remaining chiles in as many batches as needed.
    • Let drain on paper towel lined plates and cool until just easy to handle but still hot. Serve immediately with the jalapeño pepper jam on the side.

    Nutrition

    Calories: 109kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 220mg | Potassium: 55mg | Fiber: 2g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg

  • Pomme Frites with Truffle Oil and Fresh Parmesan

    September 5, 2020 /
    Servings: 4 people
    Calories: 395kcal

    Ingredients

    • 6 large white Russet potatoes
    • 2 quarts peanut oil
    • coarse salt to taste
    • 5 tsp truffle oil
    • 1 cup freshly grated Parmesan cheese

    Instructions

    • Using a mandoline, slice the potatoes lengthwise into 1/4-inch strips. Cover with water in a bowl and refrigerate overnight or at least 12 hours to remove the starch. Drain the potatoes well before frying.
    • Heat the peanut oil to 370° F in a large Dutch oven or deep fryer. Add 1/3 of the potatoes and cook for 3 minutes. Carefully remove from the oil and set aside on a paper towel lined plate. When the oil reaches 370° F again, cook a second batch of frites and repeat again.
    • For the second round of frying, reheat the oil to 380° F. Add half of the fries, and cook for 4 minutes or until golden. Remove from the oil, drain on a paper towel lined plate, and immediately sprinkle with salt. Repeat with the other half.
    • Drizzle the fries with truffle oil, sprinkle with the cheese, and serve immediately.

    Nutrition

    Calories: 395kcal | Carbohydrates: 59g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 417mg | Potassium: 1355mg | Fiber: 4g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 18mg | Calcium: 338mg | Iron: 3mg

  • Deviled Eggs

    July 25, 2020 /
    Servings: 10 people
    Calories: 176kcal

    Ingredients

    • 24 eggs room temperature
    • 5 Tbsp mayonnaise
    • 2 Tbsp dijon or jalapeño mustard
    • 3 Tbsp candied jalapeño relish
    • 1 Tbsp pickled relish
    • 3-4 grinds sea salt
    • 2-3 grinds black pepper
    • smoked paprika

    Instructions

    • Place the eggs in a single layer in the bottom of a large saucepan. Fill the pan with water such that there is at least an inch of water above the eggs. The more eggs that are in the pan, the more water you should have covering them.
    • Heat the pan on high, and bring the water to a full rolling boil. Turn the heat down to a simmer and let stand for a minute. Then turn the heat off. Let the pan sit on the warm burner, covered, for 10-12 minutes.
    • Strain the water out of the pan, and run cold water over the eggs immediately or place in a bowl of ice water to prevent them from cooking any further.
    • Peel the eggs once they have cooled, being gentle so that the outer surfaces are smooth and not torn.
    • Cut the eggs in half long-ways and carefully remove their yolks, placing them into a bowl. Place the white halves on a separate plate.
    • Mash up the yolks. Add the mayonnaise, mustard, candied jalapeños, sweet relish, and sea salt, stirring to combine after each addition. The mixture should be smooth and creamy. Feel free to adjust these ingredients to your taste.
    • Put a spoonful of the yolk mixture in each of the hollows of the egg whites and arrange on a platter. Sprinkle a pinch of smoked paprika on each egg and serve.

    Nutrition

    Calories: 176kcal | Carbohydrates: 3g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 394mg | Sodium: 413mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 596IU | Calcium: 61mg | Iron: 2mg

  • Pumpkin Hummus with Jalapeño Cilantro Oil and Candied Pumpkin Seeds

    July 25, 2020 /
    Servings: 8 people
    Calories: 191kcal

    Ingredients

    Jalapeño Oil

    • 1/4 cup grapeseed or canola oil
    • 2 Tbsp cilantro minced
    • 1 Tbsp minced jalapeño
    • salt to taste

    Pumpkin Seeds

    • 1/4 cup pumpkin seeds
    • 2 tsp grapeseed or canola oil
    • 1 Tbsp sugar
    • pinch cayenne pepper
    • pinch salt

    Hummus

    • 15 oz canned chickpeas rinsed and drained
    • 1 cup pumpkin purée
    • 1/4 cup tahini
    • 3 Tbsp fresh lemon juice
    • 3 Tbsp water
    • 2 cloves garlic minced
    • 1/2 tsp ground cumin
    • salt to taste

    Instructions

    Jalapeño Oil

    • In a small saucepan, heat the oil over moderate heat until hot but not shimmering, about 3 minutes. Transfer to a small bowl and stir in the cilantro and jalapeño. Let cool completely, then season to taste with salt.

    Pumpkin Seeds

    • In a small skillet, toast the pumpkin seeds in the oil over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes.
    • Add the sugar, cayenne, and a generous pinch of salt. Cook, tossing, until the sugar melts and the seeds are browned, about 2 minutes longer. Transfer to a plate to cool completely, then break into small pieces.

    Hummus

    • In a food processor, combine all of the ingredients except the salt and purée until smooth, then season generously as needed with salt.
    • Scrape the hummus into a serving bowl. Drizzle some of the jalapeño oil on top and garnish with the candied pumpkin seeds. Serve with chips, crackers, or pita bread.

    Nutrition

    Calories: 191kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 153mg | Potassium: 201mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4801IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg

  • Goat Cheese Stuffed Dates with Prosciutto and Balsamic Glaze

    June 27, 2020 /
    Servings: 15 dates
    Calories: 138kcal

    Ingredients

    • 15 Medjool dates pitted
    • 8 oz Goat cheese (~1 Tbsp per date)
    • 1/4 lb Prosciutto sliced into long strips
    • Balsamic glaze

    Instructions

    • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    • Pit the dates, if they are not already pitted, by cutting them partway in half longways and removing the seed so that there is a little pocket inside. Stuff about 1 Tbsp of goat cheese inside each date, and close up the sides of the data around it to seal it in.
    • Roll a long strip of prosciutto around each date, rolling tightly and pressing firmly to make sure it sticks. If necessary, insert a toothpick through the date to secure the prosciutto wrap, but usually the fat in the meat will help it to stick and stay in place around the date.
    • Place the dates on the prepared baking sheet. Drizzle each with a little balsamic glaze. Bake for 15 to 25 minutes, until you can start to smell them in the oven. Serve warm.

    Nutrition

    Serving: 1pieces | Calories: 138kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 106mg | Potassium: 186mg | Fiber: 2g | Sugar: 16g | Vitamin A: 192IU | Calcium: 37mg | Iron: 1mg