Camembert, Caramelized Onions and Fig Jam Crostini | Secret Recipe Club

Time is flying by.  I can’t believe it is time for another Secret Recipe Club reveal.  If you have not heard about the Secret Recipe Club, then let me share a quick snapshot of what all of the fun is about.  Essentially it is a group of approximately two hundred food bloggers who are paired with another food blogger monthly and it is a secret who has who.  During the month, you get to stalk – okay – peruse the blogger who you were assigned to determine what recipe you will choose to make.  If you want to learn more, simply click here.

For May I had the pleasure of being assigned to Rachel from The Avid Appetite.  It is hard to believe that three years ago she could barely cook and now she has a beautiful food blog.  She is married to the love of her life Shaun and wanted to whip up tasty delights for everyone who came over to enjoy the footballs games. They recently welcomed Penelope to their family and you can sense the happiness that she brings to both Rachel and her hubby.  Rachel loves to travel, cook, and eat at great restaurants and blog about her adventures.

After spending quite a bit of time looking through her delicious recipe list of mouthwatering recipes, I stay true to what I most love to make and that is appetizers.  One in particular just stood above the rest – Gorgonzola Fig Crostini.  I wanted to mix it up a bit and chose Camembert and used my homemade Balsamic Fig Jam along with well caramelized onions.

I actually hosted a dinner party over the weekend and thought these appetizers would be a perfect addition to the appetizer menu. If you want to see photos of each dish served during the dinner party, check out Instagram.  I also served my Pimento Cheese and Bacon Jam Toast Points to my guests.  Let’s just say, both appetizers were enjoyed by all and nothing left on either serving tray. 

These are super simple to make and if you don’t want to make homemade jam, you find great quality fig jam at Trader Joe’s, your local supermarket or online.  This Crostini can be made an hour before your guests arrive, so you can sit down and enjoy a glass of wine and some appetizers.

Camembert, Caramelized Onions and Fig Jam Crostini

Makes 24

1 Sourdough Baguette

Olive oil

Salt

1 Large Onion

5 Tablespoons Butter

1 Tablespoon Sugar

Salt and Pepper

Fig Jam

Camembert Cheese

Preheat the broiler on the oven to high.

Slice baguette into 24 slices about ½ inch thick.  Brush each side with olive oil and sprinkle one side with a bit of salt.  Place under the broiler until each side is golden brown and set aside to cool.

Spread about a generous teaspoon of Camembert on each toasted Crostini.  Next spread about a teaspoon of Fig Jam on each one and top with a teaspoon of Caramelized Onion.

Caramelized Onions

Peel the onion and cut in half.  Slice into thin slices.  Melt the butter in a large skillet and add the onions.  Next add the sugar and a bit of salt and pepper.  With thongs, toss until onions are well covered with the melted butter.  Over medium heat, continue to cook the onions and tossing frequently until dark golden brown.  Remove from the heat.

Farmer's Market Salad with Sweet Paprika Dressing + Weekly Inspirations

Last week was chalk full of inspiration.  I was invited as a VIP Food Blogger to the Dole “Taste of Spain Salad Summit” in beautiful Carmel.  It was three days of talking about food, blogging, salads and learning about how the lettuce makes it to your table.  I gained new knowledge, met great people and will share the entire experience in a few days.  In the meantime, I was inspired to make a Farmer’s Market Salad with Sweet Paprika Dressing that I will share with all of you.

Simple Recipe:  

Farmer’s Market Salad with Sweet Paprika Dressing

I was inspired by learning about the numerous varieties of lettuce at the Dole Taste of Spain Salad Summit.  I decided to use Tuscan Kale, Arugula, and Frisee along with baby roasted beets, mini rainbow carrots, Easter Egg Radishes, cherry tomatoes and pickled cauliflower.  For the Sweet Paprika Dressing it was simply 3 Tablespoons Crème Fraiche, 2 Tablespoons Apple Cider Vinegar, 6 to 8 drops of hot sauce, 2 teaspoons Sweet Paprika, 2 Tablespoons Spanish Olive oil and salt and pepper to taste.  Simply mix well and let sit for 30 minutes to develop flavor.  Toss with lettuce and lightly coat the vegetables.  Enjoy!

Shopping Inspiration:  

Whole Foods Market

A few days ago on the way home from my trip to Carmel, I stopped in Whole Foods to pick up some fun ingredients to make a healthy salad.  Of course, I needed to pursue through the wonderful and magical cheese counter.  It is like visiting Disneyland.  One particular display caught my attention – It was a gorgeous log of chèvre, (Goat Cheese) with lemon curd drizzled on top and adorned with fresh blueberries.  Simple and stunning!

Fun New App:

A Beautiful Mess

Have you downloaded this new app – “A Beautiful Mess” yet?  If not, it is great.  It is like having Instagram’s "BFF" on your phone.  Essentially it adds fun and whimsical boarders, text and images to your Instagram photos.  Move from ordinary to extraordinary - smile.

Inspirational Quote:

Enjoy Life Now

Food Blogger Spotlight:

Patty from Patty’s Food

Early in my blogging days, I began following Patty’s beautiful blog, Patty's Food.  Later, we were finally able to meet in person through a blogger brunch that Jean from Lemon and Anchovies put together.  She is as lovely in person as she is in her blog.  Patty also hosted a Valentine’s Day Cookie Party and we were able to see her amazing garden from which she makes many of her tasty delights.  Patty makes amazing baked goodies along with stunning salads and much more.  Take a few minutes to dive into her beautiful blog – you will probably spend more than just a few minutes.  Trust me. Smile.

Healthy Inspiration:

Eating Well Magazine

If you don’t purchase or subscribe to Eating Well Magazine, you are missing out.  It is chalk full of beautiful recipes that are well tested and full of amazing flavor.  Lisa Gosselin is the Editorial Director and Stacy Fraser is the Test Kitchen Manager.  Both were an integral part of the Dole “Taste of Spain Salad Summit”.  I had the opportunity to get to know each one and they are extremely interesting people who are inspired everyday by great food, recipes and the stories they tell.  The June issue is amazing!

Inspiration Destination:

Carmel Valley Ranch

Dole selected the Carmel Valley Ranch to host the “Taste of Spain Salad Summit” and they could not have chosen a more beautiful resort.  It is nestled in the luscious Carmel Valley and at the peak of a hill for spectacular views of the valley.  From the rustic mission style décor to the fire pit where each evening a selection of smore accoutrements are laid out for you to create your smore masterpiece. I will share more with my upcoming post along with photos of this magical place.

Must Have:

Arugula Candle

I am obsessed with this Arugula scented candle made by Archipelago.  It is a hand-poured soy candle which burns longer and cleaner than regular candles.  The scent permeates the house and it propels you to a relaxing spa.  One of my favs!

Entertaining Inspiration:

Kinfolk Magazine

While sifting through Pinterest last week, I stumbled upon the photo above and was mesmerized.  This would be the quintessential way to entertain with a beautiful wood board and an assortment of mouth watering appetizers.  Check out Kinfolk magazine for a plethora of entertaining inspirations along with their blog.  The possibilities are endless.

Must See:

Beach Blanket Babylon

One of my teams at work won Presidents Club for 2012 and we decided as a group to celebrate by heading into San Francisco to see Beach Blanket Babylon at Club Fugazi.  It had been over ten years since I had seen it.  The characters consistently change to depict the most current people in pop culture, politics along with some historical folks.  Essentially Snow White (or as they call her – Snow Pop, Snow Ho, Snow Glow, etc) is on the hunt to find her Prince and she travels the world in search of him.  My favorite character was Barbara Streisand with her ten inch nails – could not stop laughing.  If you are in San Francisco, be sure to get tickets to this super entertaining classic show.  

Pimento Cheese and Bacon Jam Toast Points | Friday Night Bites

I am captivated by the South.  Not sure if it is the southern charm or history that draws me.  It is perhaps a bit of both plus my curiosity to explore the area.  Included in my bucket list, is to visit all fifty states.  I am hovering around the 28 mark and it should tick up to 29 when hubby and I visit Chicago soon.  Speaking of Chicago, if you have any great restaurant recommendations, let me know.

With my ever growing inquisitiveness about the wonders that lie in the south, I was inspired to create this week’s Friday Night Bites.  In the Bay Area, Pimento Cheese is not prevalent yet not extinct.  However, I understand it is commonplace in the south.  This just fueled my need to create a batch of the cheesy wonder.  I thought to myself, how could I elevate it to the next level?  Why not add bacon jam, of course.  Now throw this combination on a toast point and you have a southern inspired Friday Night Bite.

I used the Bacon Jam recipe from Lindsay Landis & Taylor Hackbarth’s new book – Breakfast for Dinner.  It does take some time to make, but the result is worth the wait.  It definitely has some southern roots planted in the flavor profile.  With the Pimento Cheese, I researched the web to understand the ingredients and formulated the recipe below. 

Next was to "de-crust" white bread.  Okay, not sure if “de-crust” is a real word in the dictionary, but I kind of like it.  I think you all understand what I mean.  Smile.  I simply toasted it in the oven until golden brown and crisp.  I would suggest adorning the toasts with about a teaspoon of the bacon jam, otherwise it is tad overwhelming.  The simple dollop just elevates it to the next level. 

You could enjoy this delight with a cold beer quite frankly or a chilled glass of Sancerre, Sauvignon Blanc or a crisp Chardonnay.  Cheers to a great upcoming weekend!

Bacon Jam

Makes about 2 cups

1 pound sliced Applewood Smoked Bacon, cut crosswise into 1/2-inch pieces

1 large yellow onion, chopped

2 garlic cloves, minced

1 cup brewed coffee

1/2 cup cider vinegar

1/2 cup orange juice

1/4 cup pure maple syrup

2 tablespoons light brown sugar, packed

1/4 teaspoon ground ginger

1/8 teaspoon freshly ground black pepper, or to taste

1/4 cup bourbon

Heat a large heavy skillet over medium-high heat. Cook bacon until it starts to brown, 10-12 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plat. Drain off all but 2 tablespoons of the bacon fat in a skillet.

Reduce heat to medium. Add onions and garlic and cook until onion begins to soften, about 5 minutes, stirring frequently so the garlic doesn’t burn. (very important not to burn the garlic!) Return bacon to skillet and add coffee, vinegar, orange juice, maple syrup, brown sugar, ginger and pepper. Reduce heat to low and simmer for 45 minutes. Transfer mixture to a food processor and pulse briefly until finely chopped. Return mixture to pan and cook for another 15 minutes, stirring occasionally.

Add bourbon and gently simmer for 30 minutes more, or until jam is thick, syrupy and dark in color; if at any point the mixture starts to stick to the bottom of the pan and starts to look more like paste than jam, add water, 1/4 cup at a time. Remove from heat and let cool slightly. Refrigerated in an airtight container, bacon jam will keep for 3-4 weeks.

Pimento Cheese

1 Pound Sharp Cheddar Cheese, grated

1 ½ Tablespoon finely grated white onion

2 teaspoons Worcestershire Sauce

1 teaspoon Red Hot Sauce

2 Garlic cloves, minced

1 (4 oz) jar of diced pimentos, drained and use 1 Tablespoon of juice

4 to 5 grinds fresh ground pepper

¼ Cup Mayonnaise + 2 Tablespoons

Combine all ingredients in a large mixing bowl, mashing with a fork to form a thick spreadable past: if it’s a bit loose, add more mayonnaise until it holds together.  Season to taste. Refrigerate a couple hours before using and best overnight. Makes about 3 cups.

Strawberries with Bourbon Brown Sugar Dip + Weekly Inspirations

I want to extend a very Happy Mother’s Day to all of the wonderful mothers.  Although I do not have any children, I am a doggie Mommy to our adorable Lhasa Apso, Max.  In addition, I am an Auntie to four wonderful nephews ranging in age from 3 to 13 years old.  We will be celebrating Mother’s Day by going out to brunch as a family and celebrating this special day. 

Special Inspiration:  

My Mom

Speaking of special, my Mom is just that!  She is always there for me.  She listens. She gives great advice.  She loves me unconditionally.  She taught me great morals, values, to be confident, independent and most importantly be my own person.  She is not only my Mom, but my friend.  Happy Mother’s Day to the best Mother I could have ever asked for! I love you M! 

Simple Recipe:  

Strawberries with Bourbon Brown Sugar Dip

You know it is late spring, early summer when Strawberries make an arrival on the red carpet.  They are luscious, juicy, bursting with flavor, sweet and the perfect simple dessert.  I was inspired to bring these special red berries to the next level.  Why not dip them into a perfect blend of Crème Fraiche, Bourbon and Brown Sugar.  I know, right?  The dip is simply 8 ounces Crème Fraiche, 1 tablespoon bourbon and 3 tablespoons brown sugar mixed together.  Serve with freshly wash strawberries and extra brown sugar for dipping.

Quote:

Life

Good Eats:

Top 100 Bay Area Restaurants

I am truly inspired by eating at a great restaurant. Living in the Bay Area affords me to have almost endless dining options.  Recently the Top 100 restaurants by Cuisine was published for the Bay Area. New ones are consistently popping up along with the staple ones that are worthy of repeating.  A few on the list from SF Gate are now on my bucket list to try soon, including:  Bull Valley Roadhouse, El Paseo,  Spruce,  State Bird Provisions, Coi, Etoile, Quince and Redd Wood.

Food Blogger Spotlight:

Liren from Kitchen Confidante

Liren is an amazing food blogger with mouthwatering photographs.  She writes a blog called, Kitchen Confidante and it is a perfect title for the creative and delightful dishes that she writes about.  I had been an admirer of her blog for a while and finally was able to meet face to face when she graciously invited several Bay Area food bloggers to her home for a dinner party.  From there, it was an instant friendship and it was a bonus to live only about 20 minutes apart.  If you have not had the opportunity to visit Liren’s blog, she is an extremely talented photographer, chef and blogger.  I am pleased call her my friend. Smile.

Career: 

Unleashing Greatness

I attended a HR Conference at the end of April. One of the sessions caught my eye.  It was titled – “Developing Next Generation Leaders for Future Growth”.  The session was amazing!  It exceeded my expectations and gave practical concepts that I put in place that next week at work.  The session was lead by Alan Fine who wrote a book called – “You Already Know How to Be Great”.  I purchased several copies of the book and gave one to each of my Branch Managers.  Whether you are in business or not, this book shares ways to remove interference and unlocks greatness.  It truly has changed my thought process for me and sharing ways to lead my team to greatness.

Simply Inspiring:  

3 Special Women from Ohio

Earlier in the week, the news story of the 3 brave women who had been held captive for nearly a decade simply amazed me.  As the story unfolded and some of the details were revealed, it was almost unimaginable how they survived – but they did.  I am truly inspired by their courage, strength and faith.  They have their families and quite frankly the world behind them.  May they be given the time to heal and acclimate back into their lives with some semblance of normality.

Winery Spotlight: 

Chalk Hill

Chalk Hill Winery is a landmark winery in the Alexander Valley in Sonoma County and owned by Bill Foley.  They are recognized for their Chardonnays, Sauvignon Blanc and Estate Reds.  It is an immense estate covering 1,477 acres.  We took the “Estate Tour” which includes a ride in a hummer, wine tasting along with absorbing the history and information on the wines.  This is an amazing winery to visit and has some uniqueness that you will not find elsewhere. 

Book Club:

Steve Jobs

Several months ago my book club read Steve Jobs by Walter Isaacson.  It was departure from the typical types of books we select to read as a group.  I enjoyed each and every page.  Through Walter’s many interviews with Steve Jobs along with hundreds of family members, friends, adversaries, competitors and colleagues, he shares a riveting story of Steve Jobs extreme passion for perfection and drive that revolutionized six industries: personal computers, animated movies, music, phones, tablets and digital publishing.  It inspires me that one person made such a difference.

Final Inspiration:

Must Read Article

I have been a member of Linked In since September 2004.  I have seen the evolution, growth and impact it has made on the business world.  Within the last six months, Linked In has partnered with various influential people around the globe who are impactful thought leaders, inspirational, motivators and knowledge providers.  I jump on the site daily to peruse the articles.  This week I was especially moved by this article by Katya Andresen who is the COO and CSO at Network for Good.  I would encourage you to take a couple minutes to read it here.  It confirms my belief – “Live each day to the fullest”.

Hickory Smoked Barbecue Popcorn | Friday Night Bites

One of my favorite go to snacks is popcorn.  The microwave version is good BUT the hand popped version done over the stove in a heavy pan is simply heaven.  It completely reminds me of growing up and when my Mom would pop in their fifty plus year old cast iron pot.  This pot is beyond seasoned; it is a legend in our family.

I am a tad obsessed with William Sonoma’s Hickory Smoked Sea Salt.  Recently I used it on my Avocado Crostini’s with Reduced Balsamic.  It is a fine salt with a perfect balance of smoke and hickory flavor.  With my craving for popcorn, my mind went spinning into creative mode and I came up with this flavored popcorn. 

Everyone has a favorite barbecue sauce or makes one from scratch.  I have tried many.  One that is a standout for me is the Stubb's Original Barbecue Sauce.  It is smooth, a bit spicy and packed with rich barbecue flavor.  This popcorn would be perfectly balanced with either a cold beer or a Zinfandel.  May I present you all with my simple Friday Night Bites. 

Happy early Mother’s Day to all of the hardworking Mother’s and I hope you have a special day planned for Sunday!

Hickory Smoked Barbecue Popcorn

4 ½ Tablespoons vegetable oil

¾ Cup White popcorn kernels

Smoked Hickory Sea Salt

Use a large stock pot with a lid to pop the popcorn.  Over a medium to high heat, add the vegetable oil and kernels to the pot.  Once the first kernel pops, add the lid and shake frequently to prevent burning.  When the popping has almost stopped, dump into a large paper bag and sprinkle with salt and shake.  Next add the Barbecue Butter to the popcorn and shake really well to ensure popcorn is well covered.

Barbecue Butter

4 Tablespoons Butter

2 Tablespoon Barbecue Sauce

In a medium sauce pan, add the butter and let it melt over medium heat.  Next add the barbecue sauce.  Stir until combined.  Turn off the heat and let the flavors meld for 5 to 10 minutes.  Pop the kernels while the butter is infusing.

Rosemary Citrus Water + Weekly Inspirations

Many, many things give me inspiration.  I have always been a creative person since being a kid. Often my mind is running in circles with so many thoughts and consistently being inspired.  It could be from a photo I saw on Pinterest, flipping through a magazine, chatting with a friend or co-worker or something I dream up on my own.  Does this happen to you? 

We live in a world that is filled with diversity, creativity and so much to see, experience and accomplish.  Depending on what is important to you, life is rather short and my philosophy is like the Nike commercial – Just Do It!  Going forward, each weekend I will bring you a list of my ten inspirations.  Some topics will be consistent week to week and others will be simply what inspired me during the week.  As I always say to my team at work – “It would be awfully boring, if everyone or everything was the same.” 

My weekly inspirations will consist of quotes that resonate with me to a section on my favorite food bloggers (this list is endless and I am excited to share each week with you) to career advise to Bay Area favorites to wineries and restaurants to simply interesting inspirations.  I hope you enjoy seeing what inspires me and hopefully will inspire you. I look forward to hearing your comments to what inspires you day to day.

Simple Recipe: 
Rosemary Citrus Water 

Imagine yourself at a spa sipping those delicious flavored waters.  From cucumber to strawberry mint to orange flavored waters, the flavor profiles are endless.  Hubby calls flavored water - "Pretty Water".  Here is a simple recipe for turning ordinary water to extraordinary.  In a large pitcher, layer sliced lemons, sprigs of washed rosemary with ice and then fill with filtered water.  Let sit for about 15 minutes to develop the flavors.

Quote: 
21 Suggestions for Success

Restaurant Recommendation: 
Presidio Social Club

Last weekend was our monthly Restaurant Club gathering.  Our club is simple - Me plus two food loving friends.  We pick a place that is new to all of us.  We rotate who "picks and pays".  Essentially every third time, I get to pick and pay.  It is a terrific way to eat our way through the Bay Area, which could take a couple lifetimes to accomplish.  The choice last weekend was Presidio Social Club located on the beautiful San Francisco Presidio.  If you decide to go, I would highly suggest the Brioche Beignets, Gruyere Cheese Toasts with Tomato Fondue Dip and the Chopped Kale Salad with carrots, radish, golden beets, pumpkin seeds and sherry vinaigrette.

Food Blogger Spotlight:  
Jean from Lemon and Anchovies

During my four years of blogging thus far, I have met wonderful new friends, tried many recipes, learned about technology, enhanced my writing skills, continue to learn and hopefully one day master my photography skills and hopefully made people smile when they enjoy my food.  As you will notice, meeting new friends was first on the list.  Jean from Lemons and Anchovies was among one of the first I met online. We soon realized through our posts, that both of our hubbies flew small planes and that we had a love for food and blogging.  We met live and a friendship grew plus our hubbies became friends.  How cool is that?  If you have not had the opportunity to experience Jean's blog, please take a culinary and travel journey through her eyes.  She has amazing recipes, highlights great travel destinations and beautiful photography.

Career:  
Sheryl Sandberg's Book - Lean In

By day, I am a Vice President at a Human Capital Firm.  I consistently thirst for knowledge to enhance my leadership skills along with leading my team to greatness.  When I first saw Sheryl speak, it was with Oprah. I was instantly drawn to her insight and wisdom in the workplace. Immediately I signed up on leanin.org to become part of a community of career oriented women. Next I purchased the book, which I am currently enjoying. If you are a working woman (outside or inside the home), looking for pragmatic advice, suggestions on moving your career forward, becoming a better you, determining what you can do versus what you can't and being part of the next generation of leaders - this book is for YOU!

Simply Interesting:  
Martha on Match.com

I say - "You go girl"!  Martha is an iconic domestic mogul and at 71 years young, she is taking a huge leap of faith by joining Match.com to find the love of her life.  Will she?  I certainly hope so. Big smile. I must say, she looks fabulous and it will be interesting to follow her journey to finding her soul mate.

Winery Spotlight: 
Lancaster Estate

We have been loyal members of Lancaster Estate for a number of years. Last year for my birthday, we spent a weekend in Healdsburg and finally made a visit to this divine winery. Having enjoyed our private tour, we quickly signed up for one of the exquisite members only wine release parties. Let me just say - the food was divine - from Duck Confit Savory Donuts with Lingonberry Sauce to the Cookie Bar with various frosting choices. If you are heading to wine country, make sure to make a reservation at Lancaster Estate - you will not be disappointed, especially if you love great red wine.

Travel Destination: 
Chicago

One of my bucket list items is to visit all 50 states.  Thus far, I have 28 states under my belt.  Next on the list is Chicago. Hubby needs to make a trip there, so why not check off another state. He has been dying to show me around there since he spent a summer there for work years ago and love it. Having never been there, I am busy researching where to go, what to see, where to eat and determining how to take in as much as we can in the short time we will be there. Recommendations welcome!!

Book Club:  
Cocktail Hour Under The Tree Of Forgetfulness

Do you belong to a book club?  About three years ago, one of my dear friends invited me to be a part of her then almost ten year old book club. I was impressed by their sheer intelligence, enormous feeling of welcoming to the group and each person was sincere and real.  I had made a goal to read more and this would be a perfect way to check that goal off the list along with making eight new friends.  We typically read New York Best Sellers and several months ago, we read "Cocktail Hour Under The Tree Of Forgetfulness" by Alexandra Fuller. Highly recommend!

Bay Area Destination:  
San Francisco Cooking School

Over the years, I have attended various cooking schools around the Bay Area from Tante Marie, Draegers to Kitchens on Fire and enjoyed them all.  A relatively new rising star cooking school is making a name for itself - San Francisco Cooking School.  As stated in their website - "San Francisco Cooking School is committed to building an anchored institution for culinary arts education in San Francisco that reflects the global influence and on-going conversation of California Cuisine."  They offer a rigorous certification program along with a hands-on recreational cooking classes in the Bay Area.  Goal:  Attend a class before the end of 2013!

“Baked Potato” Deviled Eggs | Friday Night Bites

I agonized for days. Back in December when my book club met for our annual holiday dinner, one of the ladies raised her hand and volunteered to host our book club meeting in May.  I thought – wow – she is super organized and excited.  A few moments after her hand was raised, she mentioned she wanted to host in Hawaii.

All ten of us had our mouths drop.  She went on to explain that she wanted to host at her house in Hawaii.  We were all excited and grateful for her offer.  Quickly we got energized and could hardly wait for May to arrive.  The next week, emails flew back and forth with who had already booked their ticket and the planning began from there.

Last week, we all realized the day was quickly approaching for our departure.  Unfortunately, three of the ladies were unable to attend due to various reasons.  About a week ago, I began to have pressure in my ears and head.  Not sure if it was a cold, allergies or ear infection, but it was certainly not what I asked for.  With not feeling 100%, the agonizing began.  Do I go to Hawaii or not?  I am typically a decisive person and make definitive decisions.  With this one, I agonized literally for days. 

Finally, I came to a decision.  Sadly I would not attend the trip to Hawaii. It was a tough decision and knew that I would miss out on a fantastic trip.  I do hope another trip can be planned in the future and hope that everyone going has the best time ever.  Cheers to a great trip and look forward to seeing pictures and hearing all about it. In the meantime, I am taking Sudafed, advil, conducting nasal rinses and will head to the doctor if things don’t get better. 

I wanted to share this week’s Friday Night Bites with everyone.  Hubby absolutely loves deviled eggs along with baked potatoes with the works.  I thought why not combine the two concepts together to make “Baked Potato” Deviled Eggs. The result was simply divine.  I can imagine these with a crisp Sancerre, a French Sauvignon Blanc and sitting outside with the warm late Spring air.  Enjoy!

“Baked Potato” Deviled Eggs

6 Large Eggs

2 teaspoon Yellow Mustard

3 Tablespoons Mayonnaise

Pinch of Salt

3 slices Applewood Smoked Bacon, cooked crisp and cut into one inch pieces

Chives, minced

Crème Fraiche

Perfect Hard Boiled Eggs

Place eggs in saucepan large enough to hold them in a single layer.  Add cold water to cover the eggs by one inch.  Heat over high just to boiling and remove from burner and proceed to cover the pan.

Let eggs stand in hot water about 12 minutes for large eggs, 9 minutes for medium eggs and 15 minutes for extra large eggs. 

Drain immediately and serve warm or cool completely under cold running water or in a bowl of ice water.  Proceed to peel each one to make deviled eggs.

Deviled Eggs

Using a sharp knife, cut each hard boiled egg in half lengthwise.  Carefully remove the egg yolk and place into a medium sized bowl.  With a fork break down the egg yolks to remove as many lumps as possible.  Add the yellow mustard and mayonnaise along with a pinch of salt.  Mix well with a spoon until creamy.  Taste to determine if you need to add more mustard or mayonnaise.  Adjust if needed.

Add the egg yolk mixture to a piping bag with a star tip to pipe into each egg.  Add a half teaspoon of crème Fraiche (or sour cream) to the top of each egg and top with a piece of crispy bacon and sprinkle with a few chives.  Refrigerate until ready to serve.  Will keep for a couple days covered in the refrigerator.

Kale and Farro Salad

It’s a beautiful weekend in the Bay Area.  Temperatures are supposed to round the 85 degree mark today.  I absolutely love this time of year. Hubby and I awoke to the birds chirping and crows laughing.  I guess they aren’t really laughing per se, but if you listen closely, it sort of sounds like they are. Smile.

Sundays at our house typically begin with a freshly brewed cup of coffee and watching the weekend edition of Good Morning America.  Next is the treadmill for me and a long bike ride for hubby.  Then the day begins. We decided that today would be set aside for chores around the house that are bit overdue.  Hubby is tackling the garage while I am excited to clean off the backyard furniture and put the cushions on. I don’t anticipate additional rain, but you never know.  One or two rain showers won’t hurt a thing.

Over the last year, I have become fascinated or obsessed, not sure what term is more appropriate, with Kale.  I have discovered that I prefer the Tuscan variety versus the curly more abrasive variety.  I went with my restaurant club yesterday to the Presidio Social Club in San Francisco for lunch.  They had the most divine kale salad on the menu.  It was filled with paper thin slices of different colored beets, sunflower seeds, slices of carrots and an herb dressing – simply delicious. I would highly recommend this restaurant – loved the ambiance, the food, the service and the beautiful setting.

Last weekend I made this Kale and Farro Salad for hubby and myself.  It was a satisfying salad for dinner and expounded with flavor.  What is your favorite Kale Salad recipe?

Kale and Farro Salad

1 Cup Raisins

1 Cup Orange Juice

4 Cups Tuscan Kale, trimmed, sliced or torn into small pieces

2 Cups cooked Farro

1 Cup Pinenuts, lightly toasted

2 Shallots, minced

¾ Cup Finely shredded Parmesan cheese + ¼ cup for garnish

3 Tablespoon chopped fresh chives

¼ Cup Olive oil

2 Tablespoons honey

3 Tablespoon Freshly squeezed lemon juice

½ teaspoon crushed red pepper

Salt and pepper

In a small sauce pan, add the raisins and orange juice.  Heat on medium and let cook until the majority of the orange juice has evaporated. Set aside to cool.

In a medium sized pot, add 2 cups water and 1 cup farro plus ½ teaspoon salt.  Bring to a boil and then reduce temperature to low and place a lid on top.  Let cook until water has evaporated and farro is tender.  About 10 to 12 minutes.  Remove lid and let cool.

To make the dressing, in a bowl add the olive oil, minced shallots, lemon juice, honey, crushed red pepper and season with salt and pepper.  Stir and let rest for at least one hour to ensure flavors are melded together. Add salt and pepper to taste.

To assemble, add the kale, pinenuts, raisins, chives and ¾ cup shredded Parmesan cheese to a large bowl.  Next add the dressing and toss well.  Serve either in individual bowls or one large bowl.  Garnish with additional Parmesan cheese.

Adapted from:  Chef Dan Barber from Blue Hill at Stone Barns in New York

Avocado Crostini with Reduced Balsamic and Hickory Smoked Sea Salt | Friday Night Bites

I have said it before and it is worth repeating – sometimes the simplest things in life are the best.  For me, I love putting together recipes with great ingredients that have great flavor profiles yet there are not a billion components.  Quite often folks think that I make these elaborate dishes that take forever, but that is the exception versus the rule. 

One of my favorite simple appetizers is an Avocado Crostini with Reduced Balsamic with a sprinkle of Smoked Hickory Sea Salt. It is crunchy, creamy, salty, and sweet with a touch of smoke.  Quite honestly, it is two to three bites of heaven.  The recipe is fairly loose, so you can make as few or as many as you would like.

My current obsession is with smoked salts.  Several months ago, I visited Oxbow Public Market in Napa.  Within the vast array of specialty shops, the Whole Spice Company caught my eye.  It was filled with a large selection of unique spices, salts, sugars, and custom blends of spices.  The salts were fascinating, intriguing and unique.  You could buy fennel salt, lemon thyme sea salt, truffle salt, grey salt, pink salt and applewood smoked salt.  I picked up some of the applewood smoked salt which I contemplated using on these crostinis.  At the end, I felt the hickory smoked sea salt was harmonious with the other ingredients.

Recently Williams Sonoma has come out with an expansive selection of salts, spices and herbs.  From the everyday faire to extremely unique varieties, the selection was impressive.  I purchased the Hickory Smoked Sea Salt.

These delightful crostinis would pair very well with a crisp white wine such as a Sauvignon Blanc or a rich smoky Cabernet Sauvignon filled with subtle fruit.  Or you could swing the pendulum the other way and break out a dry sparkling wine or champagne.

Avocado Crostini with Reduced Balsamic and Hickory Smoked Sea Salt

Makes 16

1 Sour Dough Baguette, 16 ½ inch slices

Olive Oil

Garlic Powder

2 Avocados, ripe

½ Cup Balsamic Vinegar

Hickory Smoked Sea Salt

Brush each side of the sliced baguette with olive oil and then lightly sprinkle with the garlic powder on each side.  Add to a cookie sheet and bake at 350 until lightly browned on each side.  About 5 to 7 minutes.  Turn over at the midway point to ensure even browning.  Remove and let cool.

To reduce the balsamic, add to a small skillet over medium to medium high heat and let reduce.  Should resemble the consistency of syrup.  Watch carefully not to burn or over heat. 

To prepare the avocado, cut lengthwise in half.  With your knife gently tap the pit to remove with the knife and disregard.  Using your knife gently loosen the flesh of the avocado from the skin by running your knife close to the skin to remove.  Lay flat on a cutting board and cut in half lengthwise, then slice.

To assemble, lay 4 to 5 slices of avocado on each Crostini.  Drizzle about a half teaspoon of the reduced balsamic over each toast and then sprinkle with the hickory smoked sea salt. 

Toffee and Double Chocolate Cookies | Secret Recipe Club

I was thrilled when I read my email about a month ago.  I received my April Secret Recipe assignment.  I recognized this blog immediately and was excited.  This month I was paired with Liz from That Skinny Chick Can Bake.  I have been an admirer and follower of her blog for quite sometime. 

Liz has been blogging since March of 2010 and she has many loyal followers.  Just sifting through her extensive well rounded assortment of recipes, you know why.  Each recipe is approachable, tasty and mouthwatering.  She focuses her blog on her cooking and baking while her hubby and 3 kids stay outside the focus of her camera.  If you have not had the opportunity to browse through her blog, I would highly encourage you to – you certainly won’t be disappointed.  Trust me.  Smile.

If you have not heard of the Secret Recipe Club yet, let me give you a quick snapshot of what the entire buzz is about.  It is a group of food bloggers who once a month are assigned to another food blog and get the opportunity to peruse a new food blog along with selecting a recipe you want to make.  The best part is the reveal day – you find out who had your blog and visa-versa.  It is fun to see what recipe caught their eye.  Sometimes it is a recent recipe and other times folks really dig deep to the archives.  If you are interested in joining, simply click here to learn how.

After multiple visits to Liz’s blog, I finally made my selection.  She posted her Toffee and White Chocolate Chunk Cookies.  They instantly made my mouth water and knew I needed to make them.  I went to the store yesterday in search of Heath Bars without avail. Thus I needed to substitute and the next best thing was the toffee heath bits in the chocolate chip section.  I also decided to add in dark chocolate chips and a tinge more vanilla.  The end result was simply magical.  Big smile.  Haven’t decided if these will go to my office or hubbies.  Either way – these will make many folks have a happy Monday.

Toffee and Double Chocolate Cookies

Make 4 ½ dozen cookies

1 ¾ cups flour

1 teaspoon baking soda
½ teaspoon salt
1 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon vanilla
1 large egg
1 cup quick-cooking oats
1 Cup Heath bar toffee bits

1/2 cup coconut, shredded
1 Cup white chocolate chips

1 Cup dark chocolate chips

Preheat oven to 375º. Line baking sheets with parchment and set aside.

Cream butter and sugar until fluffy, then add vanilla and egg. Beat well. Add flour, baking soda and salt to creamed mixture. Mix well. Add oats, toffee pieces, coconut and white and dark chocolate chips. Mix well. Use a one inch ice cream scooper and place a scoop of dough on baking sheets, 2 inches apart. Bake 11 minutes. Allow cookies to cool a few minutes - then remove to cooling rack.

Originally adapted from The Cafe Sucre Farine