http://www.elise.com/recipes/archives/007305potato_salad_with_apples_and_bacon.php
Uhhh, yum.
Friday, August 1, 2008
Thursday, July 17, 2008
Make next time you throw a party...
Bruschetta With Fresh Ricotta & Cherry Tomatoes
From Janet Fletcher, Chronicle Staff Writer
INGREDIENTS:
1/2 pound whole-milk ricotta cheese
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil + more for brushing bread
1 large garlic clove, minced
1/2 pound heirloom cherry tomatoes, preferably mixed colors, halved
Hot red pepper flakes to taste
3-4 fresh basil leaves + more for garnish
8 slices country-style bread, each about 1/2-inch thick and 4 inches long
INSTRUCTIONS: Season the ricotta with salt and pepper and stir well.
Heat the olive oil in a small skillet and saute the garlic until fragrant. Add the cherry tomatoes and season with salt and hot pepper flakes. Cook just until the tomatoes begin to soften and exude juices; do not let them collapse.
Tear the basil leaves into small pieces and stir them in.
Toast the bread on both sides in a broiler, toaster oven, on a stovetop grill or — the best choice — over a charcoal fire. Brush one side of each slice generously with olive oil.
Spread an even layer of cheese on each toast. Divide tomatoes and juices among the toasts. Garnish with a small basil leaf and serve immediately.
Serves 8
PER SERVING: 140 calories, 6 g protein, 15 g carbohydrate, 6 g fat (3 g saturated), 14 mg cholesterol, 179 mg sodium, 1 g fiber.
From Janet Fletcher, Chronicle Staff Writer
INGREDIENTS:
1/2 pound whole-milk ricotta cheese
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil + more for brushing bread
1 large garlic clove, minced
1/2 pound heirloom cherry tomatoes, preferably mixed colors, halved
Hot red pepper flakes to taste
3-4 fresh basil leaves + more for garnish
8 slices country-style bread, each about 1/2-inch thick and 4 inches long
INSTRUCTIONS: Season the ricotta with salt and pepper and stir well.
Heat the olive oil in a small skillet and saute the garlic until fragrant. Add the cherry tomatoes and season with salt and hot pepper flakes. Cook just until the tomatoes begin to soften and exude juices; do not let them collapse.
Tear the basil leaves into small pieces and stir them in.
Toast the bread on both sides in a broiler, toaster oven, on a stovetop grill or — the best choice — over a charcoal fire. Brush one side of each slice generously with olive oil.
Spread an even layer of cheese on each toast. Divide tomatoes and juices among the toasts. Garnish with a small basil leaf and serve immediately.
Serves 8
PER SERVING: 140 calories, 6 g protein, 15 g carbohydrate, 6 g fat (3 g saturated), 14 mg cholesterol, 179 mg sodium, 1 g fiber.
Thursday, June 26, 2008
Seattle-style mussels
Grilled bread for dunking is a must here. I like a side dish with a hint of bitterness, such as steamed Chinese broccoli drizzled with olive oil.
INGREDIENTS:
6 ounces thick-sliced bacon (7-8 slices)
2 cups celery in 3/8-inch slices (5-6 stalks)
3 1/2 pounds mussels, rinsed
2 large garlic cloves, thinly sliced
3/4 cup dry white wine
5 tablespoons balsamic vinegar
INSTRUCTIONS: Cut bacon into 3/8-inch-wide pieces. Saute bacon and celery in a skillet until bacon is cooked but not crisp. At this point, the celery should be crisp-tender. Drain off fat.
Pick over mussels, discarding any that are open and refuse to close when tapped lightly. Place mussels in a large, covered pot attractive enough to go to the table. Add celery and bacon, garlic slivers and wine. Cover and cook over medium-high heat until mussels open — usually 5 to 8 minutes. Toss mussels with a slotted spoon to distribute bacon and celery. Drizzle balsamic vinegar over mussels and toss again. Cover pot and take to the table immediately.
Remove the lid at the table so everyone can enjoy the marvelous aromas — then spoon mussels, vegetables and broth into large, shallow soup bowls.
Serves 4
PER SERVING: 280 calories, 25 g protein, 12 g carbohydrate, 11 g fat (3 g saturated), 59 mg cholesterol, 764 mg sodium, 1 g fiber.
INGREDIENTS:
6 ounces thick-sliced bacon (7-8 slices)
2 cups celery in 3/8-inch slices (5-6 stalks)
3 1/2 pounds mussels, rinsed
2 large garlic cloves, thinly sliced
3/4 cup dry white wine
5 tablespoons balsamic vinegar
INSTRUCTIONS: Cut bacon into 3/8-inch-wide pieces. Saute bacon and celery in a skillet until bacon is cooked but not crisp. At this point, the celery should be crisp-tender. Drain off fat.
Pick over mussels, discarding any that are open and refuse to close when tapped lightly. Place mussels in a large, covered pot attractive enough to go to the table. Add celery and bacon, garlic slivers and wine. Cover and cook over medium-high heat until mussels open — usually 5 to 8 minutes. Toss mussels with a slotted spoon to distribute bacon and celery. Drizzle balsamic vinegar over mussels and toss again. Cover pot and take to the table immediately.
Remove the lid at the table so everyone can enjoy the marvelous aromas — then spoon mussels, vegetables and broth into large, shallow soup bowls.
Serves 4
PER SERVING: 280 calories, 25 g protein, 12 g carbohydrate, 11 g fat (3 g saturated), 59 mg cholesterol, 764 mg sodium, 1 g fiber.
Southwestern-Style Cobb Salad
Canned chipotle chiles not only add heat, but a rich depth of flavor to this Southwestern-inspired salad.
INGREDIENTS:
1 large pasilla pepper or green bell pepper
Salt as needed
Pinch sugar
1 large ear fresh corn, shucked
1/4 cup white wine vinegar
1 teaspoon minced chipotles en adobo
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
3/4 cup vegetable oil
Pepper to taste
8 cups mixed baby greens
1 1/2 cups shredded cooked pork or chicken
1 cup grated Monterey Jack cheese
3 Roma tomatoes, seeded and chopped
1 small avocado, peeled, pitted and chopped
INSTRUCTIONS: Roast the pepper over a gas burner or under the broiler until blackened on all sides. Transfer to a bowl. Cover with plastic wrap and let sweat for 10 minutes. Peel, seed and chop the pepper.
Bring a medium-size saucepan of water to a boil. Season with salt and the sugar. Add the corn and simmer until just crisp-tender, about 3 minutes. Drain. When cool enough to handle, cut the kernels from the cob.
Mix together the vinegar, chipotle, lime juice and zest. Gradually whisk in the oil. Season with salt and pepper.
Place the greens in a large bowl. Add half of the dressing and toss to coat. Transfer to a platter. Arrange the roasted pepper, corn, pork or chicken, the cheese, tomatoes and avocado in strips over greens. Drizzle with the remaining dressing.
Serves 4
PER SERVING: 690 calories, 24 g protein, 14 g carbohydrate, 62 g fat (11 g saturated), 68 mg cholesterol, 208 mg sodium, 5 g fiber.
INGREDIENTS:
1 large pasilla pepper or green bell pepper
Salt as needed
Pinch sugar
1 large ear fresh corn, shucked
1/4 cup white wine vinegar
1 teaspoon minced chipotles en adobo
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
3/4 cup vegetable oil
Pepper to taste
8 cups mixed baby greens
1 1/2 cups shredded cooked pork or chicken
1 cup grated Monterey Jack cheese
3 Roma tomatoes, seeded and chopped
1 small avocado, peeled, pitted and chopped
INSTRUCTIONS: Roast the pepper over a gas burner or under the broiler until blackened on all sides. Transfer to a bowl. Cover with plastic wrap and let sweat for 10 minutes. Peel, seed and chop the pepper.
Bring a medium-size saucepan of water to a boil. Season with salt and the sugar. Add the corn and simmer until just crisp-tender, about 3 minutes. Drain. When cool enough to handle, cut the kernels from the cob.
Mix together the vinegar, chipotle, lime juice and zest. Gradually whisk in the oil. Season with salt and pepper.
Place the greens in a large bowl. Add half of the dressing and toss to coat. Transfer to a platter. Arrange the roasted pepper, corn, pork or chicken, the cheese, tomatoes and avocado in strips over greens. Drizzle with the remaining dressing.
Serves 4
PER SERVING: 690 calories, 24 g protein, 14 g carbohydrate, 62 g fat (11 g saturated), 68 mg cholesterol, 208 mg sodium, 5 g fiber.
Wednesday, June 25, 2008
Bay Area cookbooks to buy before leaving (on maybe after, depending on Amazon's selection)
Zuni Cafe
Cheeseboard
La Boulangerie
Boulevard?
I know there are more, but don't have to time to look just yet.
Cheeseboard
La Boulangerie
Boulevard?
I know there are more, but don't have to time to look just yet.
Tuesday, June 24, 2008
Random cocktail
Not sure if I'll ever have the guts, but...
Bacon & Eggs Bloody Mary:
2 oz Tito’s handmade vodka
4 oz fresh pressed tomato juice
1 slice of extra crispy Marin Sun Farms bacon
.5 oz Worcestershire sauce
.5 oz Golden Mountain sauce
juice of ½ lemon
2 quail egg yolks
4 dashes Tabasco sauce
pinch of coarse sea salt
pinch of crushed black peppercorn
fresh grated horseradish
In glass shaker combine lemon juice, Worcestershire sauce, Golden Mountain sauce, salt, pepper, Tabasco, and horseradish. Add tomato juice and vodka, then fill shaker with ice. Stir all ingredients, then pour into a tall Collins glass. Carefully float quail eggs on top and add the bacon.
Bacon & Eggs Bloody Mary:
2 oz Tito’s handmade vodka
4 oz fresh pressed tomato juice
1 slice of extra crispy Marin Sun Farms bacon
.5 oz Worcestershire sauce
.5 oz Golden Mountain sauce
juice of ½ lemon
2 quail egg yolks
4 dashes Tabasco sauce
pinch of coarse sea salt
pinch of crushed black peppercorn
fresh grated horseradish
In glass shaker combine lemon juice, Worcestershire sauce, Golden Mountain sauce, salt, pepper, Tabasco, and horseradish. Add tomato juice and vodka, then fill shaker with ice. Stir all ingredients, then pour into a tall Collins glass. Carefully float quail eggs on top and add the bacon.
Monday, May 5, 2008
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