Tag Archives: Appetizers

Asparagus Ricotta Galette

BakedOnce local asparagus shows up, you know that flip flops and a chilled glass of rosé can’t be too far behind. This tart is a splendid way to showcase asparagus, Post-Asparagus Stinky-Urine Disorder, be damned.one sliceMild, milky ricotta is the ideal partner for asparagus. They complement each other perfectly. Ricotta can be a bit bland, so I added  lemon zest, lemon juice and red pepper flakes to ramp up the flavour. Some grated Gruyere cheese and a beaten egg add some heft to the filling.

For the dough, I decided to use Kim Boyce’s Rustic Rye Dough, from her book Good to the Grain. The hearty rye dough stands up quite well against asparagus’ strong flavour.

This dough takes a bit of time and needs several hours to chill. If you don’t have the time or the inclination, I think that this tart would still be very delicious using my go-to simple Galette Dough.making rye dough 1Rye flour, all purpose flour sugar and salt are sifted. Cold butter is worked in with your hands. Ice water and cider vinegar bring it all together.making rye dough 2Once the dough comes together, let it rest in the fridge for about an hour, then roll it into a rectangle, and fold the rectangle into thirds, like a letter. This is similar to the process of making puff pastry. The dough gets rolled and folded two more times and is then chilled for an additional hour. You can make the dough and the filling components a day ahead and then just assemble and bake before you are ready to eat. making rye dough 3making rye dough 4I decided to roll the dough into a rectangular shaped tart, but feel free to to roll it into a circle. I have a strong aesthetic sense and I prefer the linear way the asparagus line up in a rectangular tart.

To punch up the flavour profile even more, I spread the tart with a pistachio pesto (recipe from Anna Jones’ A Modern Way to Cook.)  Whole grain dijon mustard or a jarred basil pesto would  be good substitutes.Spreading pistachio pestoSpreading ricotta fillingThe border of the tart just gets folded over the filling. No need to be too precise or precious about it. It’s supposed to be rustic. galette ready for ovengalette cut upThis would be great as a light lunch or dinner, or cut up into smaller squares and served for aperitivo with a freezing cold glass of Prosecco, on the dock. (I have big plans for this tart!)3 plates

Click here to print recipe for Aspsaragus and Ricotta Galette.

Click here to print recipe for Rustic Rye Dough or here to print recipe for Galette Dough.

galette with a glass of wine

White Bean Hummus with Herb Olive Salad

on white plateThe curious folks over at America’s Test Kitchen have launched a new digital brand, Cook’s Science. I have a great fondness for understanding why things work in the kitchen. If you’re a food science geek like me, you’ll love it. I subscribed to their newsletter right away, and one of the first recipes to pop up in my inbox was this one for a white bean hummus.

The recipe was actually created to highlight the tepary bean. The tepary bean is higher in protein and fiber than other beans and is one of the most heat and drought tolerant crops in the world. At this time they are only available by mail order. Since I was in a hurry to make this, I just substituted dried white kidney beans (also called cannellini beans).

Of course you can buy ready made hummus at the supermarket. And, in a pinch, most of them are ok. Moving up a level from store bought is hummus made with canned beans. Ultimate hummus can really only be made with dried beans. Yes, it takes a bit of planning ahead, but the ultra smooth silky texture you get is worth it. Soak BeansBaking soda and salt are added to the soaking water. Both of these contribute to breaking down the tough cell walls of beans and contribute to the creamy consistency of the finished hummus. LemonThe usual suspects of lemon juice, garlic, tahini and cumin are added to this version. Where the similarity ends however, is how the garlic is added. The garlic is first pureed with the lemon juice and allowed to steep for 10 minutes. The infused lemon juice is strained out and the garlic is discarded. Turns out that the acidity in lemon juice, tames raw garlic’s harsh pungent bite. I love this kitchen hack. I’m excited to try it with vinegar and garlic in my next batch of vinaigrette. Taming the garlic beastBe patient when pureeing the beans. It will take a good four minutes to get a silky smooth hummus. smoothThe hummus is finished an herb and olive salad. Parsley and dill add a bright verdant freshness and olives pack a briny salty punch. herb olive toppingA  topping of toasted pumpkin, sunflower and sesame seeds add a delicate crunch.with seeded crackers

Click here to print recipe for White Bean Hummus with Herb and Olive Salad.

spread on pita

 

 

 

 

A Toast to Summer: Honey Roasted Tomatoes on Whipped Feta Toasts

3 toasts
If I’m being completely honest, I really only have myself to blame. It all started with a trip to the Amalfi Coast in Italy in 2011. It was there I first discovered the joys of Prosecco and “Aperitivo.” The literal translation is an alcoholic beverage that is consumed prior to a meal with the intention of stimulating the appetite. It almost always involves a few nibbles to have along with your drink, and I’m not talking about a “happy hour” dish of peanuts.

Depending on your location in Italy, the snacks change. In the south it is typically freshly roasted warm salted almonds, a bowl of spicy marinated olives, home made potato chips, or little squares of pizza.

Several years later we visited Umbria in Northern Italy. Aperitivo here meant little crostini topped with pecorino cheese and drizzled with local wildflower honey, suppli (deep fried breaded rice balls stuffed with cheese) and all sorts of amazing charcuterie.

I decided to adopt Aperitivo hour at our cottage. It was recieved quite well by all our visiting friends and family. (What a shock, I know!) It’s gotten to the point that around 6 pm, my husband, children, siblings and friends will ask, “What are we having for aperitivo tonight?” I have conditioned them to expect a little snack along with pre-dinner drinks. Like I said, all my own fault! Truthfully, I love aperitivo hour. Everyone comes together on the back deck, cell phones are put away into pockets and we chat.

I am always looking for interesting snacks that can be put together without too much fuss or bother. A  few months ago, my sister Bo sent me a recipe for whipped feta. I filed it away, thinking it would be perfect, spread on some crusty bread for aperitivo hour.

I decided to top the whipped feta with roasted tomatoes. Little grape or cherry tomatoes get tossed with garlic, olive oil, honey and thyme.Drizzling tomatoes with honey30 minutes in a hot oven until they are slightly shrivelled and bubbly. You can roast the tomatoes early in the day and just leave them out on the counter until you need them. roasted tomatoesThe whipped feta dip was a recipe from Ina Garten. I adapted her recipe, cut back on the feta and added some whole milk ricotta to the mix. It love the lightness it added to the spread. This can also be made in the morning. Just wrap well and chill until serving time.Making whipped Feta-RicottaStart with some really good bread. A baguette or ciabatta loaf are perfect for this. Good quality bread will have big holes in it like this. I bought a ciabatta lunga from Ace Bakery. Ciabatta LungoIn bread freak lingo, these big holes are known as “an open crumb structure.” They are achieved by a long slow cold fermentation, gentle handling so you don’t deflate all the built up gas and  a high hydration dough.

I like to split the loaf horizontally, toast it gently on a grill or in the oven, and then cut it into serving size pieces before topping them.5 toasts2 toasts with prosecco

Click here to print recipe for Honey Roasted Tomato and Whipped Feta Toasts.

1 toast with a bite taken

 

Brie and Apple Crostini with Onion Jam

ready to assembleJust as I think I really don’t need another cookbook, poof, next thing you know, there I am buying just one more. I seem to have no willpower when it comes to cookbooks. That, and black jumpsuits. I need a black jumpsuit intervention! A bit more about the latest cookbook purchase in a minute. As for as my black jumpsuit obsession, well, no need for you to know any more about that!

We were in Washington D.C. for a wedding a few weeks ago. We only had time for one meal out, so I did a little research and and the restaurant Founding Farmers kept coming up. Everyone raved about it and it was just a 10 minute walk from our hotel.

Our server came over to our table and introduced herself as Myers. I asked, “like the lemon?” She laughed and nodded. I loved that our server had a food name. She brought us the menu and explained a little bit about the restaurant. It’s a very cool concept. It is owned by over 40,000 family farmers of the North Dakota Farmer’s Union, and is supplied daily by hundreds of family farms everywhere. Everything is cooked, baked and mixed, from scratch on site, with high-quality, responsibly-farmed food.

I wanted to order one of everything on the menu. Myers said that the home baked farm bread was one of her favourite things on the menu. She suggested we start with the Apple, Brie, and Onion Jam Crostini. Fantastic suggestion! If you go, it is not to be missed. When good bread is on the menu, I feel a responsibility to sample it.on green platesThe onion jam was sweet and tart all at the same time with a surprising depth of flavour that you can only get with low slow cooking. slicing onionsonions in pan 1onions in pan 2I asked Myers if the chef would share his recipe for the onion jam, and she said they had a cookbook with many of their recipes. Of course I bought it and came home to recreate this delicious dish. I served it as an appetizer with drinks, but it would also be perfect with a salad for a lunch or a light dinner. The onion preserve recipe makes more than you will need, but it keeps well in the fridge for a week, so use it up in grilled cheese sandwiches, on toast with goat cheese and as a pizza topping.

As always, start with good bread! Kudos to you if you plan to bake your own baguette. I have tried, and it’s not easy. But, there are so many great bakeries crafting excellent Artisan loaves now, it’s just so easy to buy great bread. use good bread

Click here to print recipe for Brie and Apple Crostini with Onion Jam.

take one 625 sq

 

Canned Cornbread

Yes I’m fully aware that baking cornbread in tiny tomato paste cans is a bit twee, but I just couldn’t help it. After being served “canned” cornbread at The Tasting Room, I just knew I had to  come home and recreate the experience. Just imagine the surprise on your friends and family’s faces when you lift up the can to reveal cornbread inside. It’s just so much fun. And really, who couldn’t use a little more fun in their day? output_WdoSLZThe most time consuming part of this project is preparing the cans. They need to be greased and floured very well.prepping cansThis cornbread recipe is an old favourite, created by my friend, Pam. I have tried many different recipes in the past 20 years, and I always come back to this one. With both cornmeal and cornflour in the batter, the texture of this cornbread is fantastic. The addition of corn and jalapeño add sweet and heat.ready to bakeThe batter mixes up quickly in one bowl. mixing batterA spring loaded ice cream scoop makes easy work of getting the batter into the cans. DO NOT FILL EACH CAN MORE THAN HALFWAY!filling cans

ready for ovenIf you greased and floured properly, the cornbreads will slide right out. If you missed a few spots like me, some “gentle” coaxing may be necessary.

They are delicious as is or mix up a batch of whipped browned butter to slather on them.

whipped brown butter 1whipped brown butter 2I served them on these adorable safari plates my daughter bought for me. with a glass of wineleopardelephant 625 sq

Click here to print recipe for Canned Cornbread with Whipped Browned Butter.

on blue rectangular platter