MINI girl

Olive Spread

Ingredients:
3 whole green onions, chopped
1 (8oz) can ripe olives, drained well
3 cloves garlic, minced
juice of 1 lemon
2 oz plus more ricotta cheese (optional)
kosher salt, to taste
freshly ground black pepper, to taste

Method:
Place all ingredients in a food processor or blender. Puree. If mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

Patricia's Gazpacho (Gazpacho al estilo de Patricia)

Andalucia, a region in the south of Spain, is known for its sherry and hams. But not many people know that Andalucia is the cold-soup capital of the world, thanks to gazpacho - a refreshing meal on a hot day.

Yield: 4 servings

Gazpacho Ingredients:
2 pounds ripe plum tomatoes (about 10), cut into chunks
8 ounces cucumber (1 cucumber), peeled and cut into chunks
3 ounces green pepper, in large pieces
1 garlic clove
1 tablespoon sherry vinegar
Spanish extra-virgin olive oil
Salt

Garnish:
1 tablespoon Spanish extra-virgin olive oil
1 slice rustic white bread
6 plum tomatoes, with the seeds, prepared as "fillets"
8 cherry tomatoes, halved
1 cucumber, peeled and cut into cubes
4 pearl onions, pulled apart into segments
2 tablespoons Spanish extra-virgin olive oil
1 tablespoon sherry vinegar
Sea salt
4 chives, cut into 1-inch pieces

Method:

1. MAKE THE GAZPACHO: In a blender, combine the tomatoes, cucumber, green pepper, garlic and sherry vinegar and blend until the mixture becomes a thick liquid. Taste for acidity; this will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil, season with salt, and blend again. Strain the gazpacho into a pitcher and refrigerate for at least half an hour.
2. While the gazpacho is chilling, prepare the garnishes: In a small pan, heat the olive oil over moderately high heat and fry the bread until golden, about 2 minutes. Break into small pieces to form croutons and set aside.
3. To serve pour gazpacho into each of 4 bowls. Place 4 croutons, 2 "fillets" of tomatoes with seeds, 4 cherry tomato halves, 3 cucumber cubes and 3 onion segments into each bowl. Add a few drops of olive oil to each onion segment and drizzle a little more around each bowl. Add a few drops of vinegar to each cucumber cube and drizzle a little more around each bowl. Sprinkle sea salt on the tomatoes and sprinkle the chives over the soup. Serve when the gazpacho is refreshingly chilled.

Note: If you want to be original, buy yellow or even green tomatoes. Also, if you want to save time, you can simplify the garnishes: Just use a few cubes of cucumber, tomato and green pepper.

From The Best Gazpacho Recipes - Food & Wine Magazine.

Olive Relish for Crostini

My mom sent me this recipe. She had it at a friend's house and thought it was delicious.

Ingredients:
1/4 cup kalamata olives, pitted
1/4 cup black olives
1/4 cup pimento stuffed green olives
2 Tbsp chopped red onion
2 Tbsp fresh parsley
1 tsp chopped garlic
few drops Tabasco sauce
2 Tbsp olive oil
Salt and pepper to taste if needed
Baguette

Method:
Pulse blend all ingredients in a food processor until coarsely chopped and blended. Brown slices of baguette (1/3 inch slices) under broiler, rub with cut side of garlic clove, drizzle with EVOO and top with relish.

Recipe courtesy of Good Thyme Restaurant in Washburn, WI (a great place to eat!).

White Bean Dip with Toasted Pita

I've been searching for a recipe like this for a long time; I'm glad I finally found it! Plus, it's really simple!

Ingredients:
1 can cannellini beans, drained and washed

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice (about 1 lemon)

Coarse salt and ground pepper
Toasted pita chips

Method:

1. In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
2. Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

From Everyday Food.

Four Seed Snapper Crackers

This recipe sounded really good to me! I'm going to try it this weekend. I think it looks more complicated than it actually is. Total time: 1 hour, 10 minutes

Yield: Makes 6 to 8 dozen crackers

Ingredients:
1/4 cup hulled sunflower seeds
1/4 cup hulled pumpkin seeds
1/4 cup flax seeds (red or golden)
1/2 cup "natural" sesame seeds (tan, rather than pure white), plus extra for garnishing (white or black)
2 cups (9 ounces) whole-wheat or whole-rye flour, or a combination of the two
3/4 teaspoon salt
2 tablespoons honey or agave syrup
2 1/2 tablespoons vegetable oil such as canola, peanut or corn
1 egg

Method:

1. In a blender or coffee grinder, grind the sunflower and pumpkin seeds into a fine powder. Be careful not to blend too long or they will turn into seed butter. Separately, grind the flax seeds into a powder. (The sesame seeds do not need to be ground.)
2. In a mixing bowl or in the bowl of a stand mixer, combine the seeds, flour, salt, honey and vegetable oil with three-fourths cup water. Mix by hand or in a stand mixer with a paddle attachment to form a firm ball of dough. It should not be sticky.
3. On a lightly-floured surface, knead the dough by hand for about 30 seconds to make sure all the ingredients are evenly distributed and that the dough holds together. It should be slightly tacky but not sticky. Add more whole-wheat flour or water, if needed.
4. Heat the oven to 300 degrees. Line three baking pans with parchment or a silicone baking liner. Divide the dough into three equal pieces. Set two of the pieces aside and roll out the remaining piece on a floured surface with a floured rolling pin. Roll it to less than one-eighth-inch thick, or nearly paper thin. Continually lift the dough as you roll it so that it doesn't stick to the surface; dust more flour under it if need be. You can also flip the dough over and continue rolling with the bottom side up. If the dough resists, lift it gently and set it aside and begin rolling out one of the other pieces. You can return to the first piece after a few minutes and it will roll more easily. Continue rolling out all three pieces in this manner.
5. Use a knife or pizza cutter to cut the rolled dough into rectangular or diamond-shaped crackers. (You can also use a small biscuit cutter, dipped in flour, to make round crackers.) The crackers do not need to be the same size. Carefully transfer the cut crackers to the baking pans. The pieces can be nearly touching, as the crackers will not spread or rise. Fill each pan as full as it will allow.
6. Combine the egg with one-half cup water. Brush the egg wash lightly over each of the crackers and top with sesame seeds. 7. If your oven has enough shelves to accommodate all the pans, you can bake them all at once. If not, bake them in shifts. After placing the pans in the oven, bake for 10 minutes. Rotate the pans and bake for another 10 minutes. Make one final rotation and continue baking until they are done. (The thinner you roll them the faster they will bake -- they typically take about 25 to 30 minutes total, but this can vary from oven to oven.) The crackers will be a rich golden brown and should be fairly dry and crisp when they come out of the oven.
7. Leave them on the pans to cool; they will crisp up even more. If they do not snap cleanly after they cool, return the pan to the hot oven for a few more minutes. The crackers can be stored in an airtight container or resealable plastic bag and kept for at least 8 days at room temperature or indefinitely in the freezer.

Each of 6 dozen crackers: 32 calories; 1 gram protein; 4 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 grams saturated fat; 3 mg. cholesterol; 26 mg. sodium.

From the Los Angeles Times.
Note: Adapted from "Whole Grain Breads: New Techniques, Extraordinary Flavor"

Thin wheat crackers

This recipe sounded really good! Total time: 1 hour

Yield: Makes about 4 dozen crackers

Ingredients:
3/4 teaspoon sea salt (or 1 teaspoon kosher salt)
1 1/2 cups whole wheat flour, plus extra as needed
1/2 cup whole or low-fat milk (you can also substitute soy or rice milk as well as buttermilk)
2 tablespoons honey or agave syrup (you can also use brown or white sugar)
1/3 cup vegetable oil (canola, corn, soy, peanut, etc.)
1 egg
Coarse sea salt for garnish

Method:

1. In a mixing bowl, mix the salt with the flour. In a separate bowl, combine the milk, honey (or agave) and oil. Pour this into the flour mixture and stir with a large spoon until the dough forms a ball and all the flour is absorbed. The dough will be very soft.
2. Knead the dough for a few minutes on a well-floured surface, adding more flour as needed until the dough forms a smooth ball and feels soft and supple but not sticky, like modeling clay.
3. Heat the oven to just below 300 degrees. Line three baking pans with baking parchment or a silicone baking pad. Divide the dough into three pieces and form each into a ball. Set two of the dough balls aside and roll out the third. Dust the counter with flour and also the top of the dough, pressing it with your hand to flatten it. Use a straight rolling pin (not a tapered pin) to work the dough to a thin oval or rectangle less than one-eighth-inch thick. Every few seconds lift the dough and dust under it with more flour and dust the top as needed to prevent the dough from sticking to the counter or the pin. If the dough resists and shrinks back, let it rest for a few minutes and move on to one of the remaining dough balls. Repeat the rolling process with each piece of dough.
4. Combine the egg with one-half cup water to make an egg wash. Brush the top of the dough with egg wash and lightly sprinkle with coarse sea salt. Cut the dough into desired size for crackers with a pizza cutter or with a knife or pastry blade (you can also use a small biscuit cutter). Transfer the crackers to the pans, placing them very close together (they will not rise or spread). Place the pans in the oven (you can bake them all at once or one at a time). Rotate the pans after 8 minutes (if baking multiple pans, switch shelves). After another 8 minutes, rotate again. Bake an additional 6 to 8 minutes until toasted and light golden-brown, 22 to 24 minutes total. If not brown, increase the temperature by 25 degrees and continue baking until the crackers are golden brown and stiff, not flexible. Remove from the oven and leave on the pan until cool and crisp.

Each serving: 32 calories; 1 gram protein; 4 grams carbohydrates; 0 grams fiber; 2 grams fat; 0 saturated fat; 5 mg. cholesterol; 39 mg. sodium.

From the Los Angeles Times.
Note: Adapted from "Whole Grain Breads: New Techniques, Extraordinary Flavor" by Peter Reinhart. For sweeter crackers, eliminate the egg wash and sea salt, and instead lightly brush the crackers with equal parts honey (or agave syrup) and water. Continue to bake as described. The crackers can also be baked plain.

New Orleans Praline Pecans

My mom used to make these scrumptious pecans when I was growing up. Put them in a decorative bowl and place on your coffee table when you have holiday gatherings; your guests will love them!

Ingredients:
1 c sugar
2 egg whites
Dash of salt
1 tsp vanilla
½ c melted butter
3 ½ c pecans

Method:

1. Preheat oven to 325F.
2. Whisk together first 5 ingredients. Add pecans.
3. Place on a sheet pan and bake for 30 min, stirring occasionally.
4. Cool. Store in airtight container.

© Susanne Leighton 2008

Curried Rice Salad

Yield: 4 servings (1 1/2 cups per serving)

Ingredients:
1/2 cup sliced almonds
2 (8.8-ounce) packages microwavable brown rice (such as Uncle Ben’s)
1 cup chopped celery
1/2 cup dried currants
2 cups seedless red grapes, halved
1/2 cup sliced scallions
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
4 teaspoons honey
1 teaspoon curry powder
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Method:

1. Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
2. Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.
3. In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.

Salmon Spread and Celery Chips

I can not remember where I found this recipe so I can not give proper credit to the author. But it sounds really yummy so I thought I would post it on my blog for others to enjoy.

Yield: 1 ½ cups

Ingredients:
1 pkg. (8oz) cream cheese, softened
1 pkg. (6oz) smoked salmon, coarsely chopped
1 Tbsp. fresh lemon juice
salt and pepper to taste
4 ribs celery, sliced in thin diagonal chips

Method:
Combine cream cheese, salmon and lemon juice in food processor.  Puree until smooth.  Add salt and pepper. Serve salmon dip in bowl, surrounded by sliced celery.

Fresh Spring Rolls

These are fun to make and delicious finger food. Set up the ingredients and have a 'build your own' spring roll bar for your friends. Or have them for a casual, light supper like we did. The variations are endless...choose some of the ingredients below and be creative!

Ingredients:
spring roll wrappers (rice paper), 8" diameter
thin rice noodles

Vegetable Suggestions:
carrots, peeled, shredded or cut into thin matchsticks
cucumber, peeled, cut into thin matchsticks
yellow or red bell peppers, thinly sliced
bean sprouts
mixed baby greens
shredded napa cabbage

Flavoring Suggestions:
fresh basil leaves
fresh mint leaves
fresh cilantro leaves

Protein Suggestions:
tofu, diced
cooked chicken, shredded
cooked shrimp, sliced in half
cooked steak, thinly sliced

Method:

1. Soak rice noodles in hot water for 10 minutes, or until very soft. Drain and set aside.
2. Soak a wrapper in hot water until very pliable (30-60 seconds). Lay on a flat work surface.
3. Lay a few of the vegetables, flavorings, and protein of choice on the wrapper. Ingredients should be on the half of the wrapper closest to you.
4. Roll the wrapper starting with the edge nearest to you, tucking in the sides as you go. (If tucking in the sides seems too difficult just skip that part, like we did.)
5. Place on a serving plate and continue rolling remaining spring rolls.
6. Whisk together dipping sauce(s) and serve immediately.

Dipping Sauce #1:
2 Tbsp fresh lime juice
1 Tbsp fish sauce (nam pla)
1 Tbsp water
1 Tbsp chile paste with garlic
1 tsp sugar
1 tsp toasted sesame oil
2 tsp rice wine vinegar

Dipping Sauce #2:
2 Tbsp fresh lime juice
3 Tbsp creamy peanut butter
3 Tbsp low-sodium soy sauce
2 Tbsp honey or sugar
1 Tbsp Sriracha

© Susanne Leighton-Brooder, 2008

Stuffed Dates Wrapped in Prosciutto

These got rave reviews at a party with my coworkers.

Yield: 24 dates

Ingredients:
24 pitted dates, split open
3 Tbsp slivered almonds, toasted
3 Tbsp goat cheese (chevre)
3 Tbsp blue cheese (roquefort, gorgonzola, etc.)
1 pkg sliced prosciutto

Method:

1. Pre-heat oven to 350F.
2. Combine almonds and cheeses in a small bowl, stirring to combine.
3. Using a small spoon, stuff each date with 1/2 to 1 teaspoon of the cheese mixture.
4. Cut prosciutto into rectangles approximately 1 1/2" x 3". Wrap each stuffed date with a piece of prosciutto. Stick a toothpick through each date to secure prosciutto.
5. Place dates on a sheet pan, seam side down and bake for 10 minutes. Serve immediately.

© Susanne Leighton-Brooder, 2007

Corn Dip

I got this recipe from my friend and co-worker, Deb.

Ingredients:
1/2 c. sour cream
1 c. mayonnaise
1/2 c. chopped onions
1 - 2 diced jalapeño peppers
1 (12 oz) can white corn
1 cup grated cheddar cheese

Method:
Mix together all ingredients. Chill. Serve with chips or crackers.

Smoked Salmon Pâté

Yield: 8 servings

Ingredients:
1 cup dry white wine
8 oz skinless fresh salmon fillet, coarsely chopped
6 Tbsp unsalted butter
1/4 cup olive oil
1 to 2 Tbsp Cognac
8 oz smoked salmon, finely chopped
1/4 cup crème fraîche
kosher salt
freshly ground white pepper
toasted bread, for serving (I used pumpernickel, crusts removed)

Method:

1. In a small non-reactive skillet, bring the white wine to a simmer over moderate heat. Add the fresh salmon and simmer until it turns opaque, about 2 minutes. Using a slotted spoon, transfer the salmon to a plate and drain off the liquid in the pan.
2. In the same skillet, melt the butter in the olive oil over low heat. Add the Cognac, smoked salmon and cooked fresh salmon. Simmer gently for 4 minutes, stirring with a wooden spoon to break up the fresh salmon. Remove the skillet from the heat. Stir in the crème fraîche until thoroughly incorporated. Season with salt and plenty of pepper. Scrape mixture into a small, deep terrine or ramekin. Cover and refrigerate for at least 24 hours and up to 5 days.
3. Let the salmon pâté sit at room temperature for about an hour to soften slightly before serving. The pâté may be served from the terrine, or inverted onto a serving plate. Serve with toasted bread.

Adapted from a recipe for Astier's Salmon Rillettes, by Food and Wine.

Chicken Liver Pate with Green Peppercorns

We were craving the wonderful liver pate that we had in Tuscany. I searched through some of my mom's cookbooks and found this recipe in the Silver Palate Cookbook. I love the story of how Sheila Lukins and Julee Rosso got together and opened up their shop in 1977 - it is truly inspiring!

Ingredients:
6 Tbsp. unsalted butter
1/2 cup finely minced yellow onion
2 garlic cloves, chopped
1 tsp. dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups water
1 lb. chicken livers
2 Tbsp. cognac (can substitute brandy)
1/2 tsp. salt
1/2 tsp. ground allspice
5 tsp. water-packed green peppercorns, drained
1/4 cup heavy cream

Method:

1. Melt butter in a small skillet. Add onions, garlic and thyme. Cover and cook over medium-low heat for 25 minutes.
2. Meanwhile, place celery tops, black peppercorns, bay leaves and water in a medium-large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
3. Add chicken livers to water mixture in saucepan and simmer for 10 more minutes. Liver should be slightly pink inside when done.
4. Drain chicken livers, discarding water and other ingredients in saucepan.
5. Place livers in a food processor with butter and onion mixture. Pulse several times to chop the liver. Add cognac, salt, allspice, and 4 tsp. green peppercorns. Process until smooth.
6. Add cream to liver mixture in food processor; process until smooth. Transfer to a bowl; stir in remaining teaspoon of green peppercorns.
7. Transfer pate into one 2-cup terrine (or two 1-cup crocks). Cover and refrigerate 4 hours. Let stand 30 minutes before serving.

From the Silver Palate Cookbook (1982)

Zesty Corn and Black Bean Salsa

Fresh lime juice and cilantro make this salsa burst with flavor.

Ingredients:
1 bag frozen corn (or use canned corn, drained)
1/2 medium red onion, diced
1 can black beans, drained, rinsed (I like Kuner's Southwestern Black Beans with Cumin and Chili Spices)
1 each red, yellow and/or green peppers, diced
2-3 Tbsp ground cumin seeds
1/2 cup fresh chopped cilantro
1-2 fresh jalapeño
1 lime, cut in half
2-3 tsp green

Tabasco

sauce
Kosher salt and ground pepper

Method:

1. Combine first 6 ingredients in a large bowl.

2. Remove stem from jalapeño. Cut in half lengthwise; seeds and membrane may be left in for a spicier salsa, or removed for a milder flavor. Mince jalapeño and add to the other mixture.

3. Squeeze lime juice over everything. Add green

   Tabasco

   to taste. Season with salt and pepper to taste.

4. Cover and refrigerate several hours or overnight. Serve with tortilla chips.

This is my own recipe.

 

Parmesan Cookies

My mom got this recipe from a friend, and recommends serving with a good Chardonnay.

Ingredients:

5 oz Parmesan cheese, grated

1 tsp garlic powder

1 tsp oregano

1/4 - 1/2 tsp cracked pepper

Method:

1. Pre-heat oven to 400F degrees; line baking sheet with parchment paper.
2. Mix ingredients together in a bowl.
3. Form mixture into tablespoon-sized mounds on baking sheet; flatten with the back of a spoon so they are 2-3" diameter.
4. Bake until golden brown.