Grilled Corn and Avocado Crostini | Friday Night Bites

One of the best things about summer approaching is the white sweet corn from Brentwood!  It is simply the sweetest and tastiest corn in the Bay Area.  You know how I love a good crostini - well this week, I have a super tasty one that has the sweet white corn and avocado with a Mexican twist throughout.

Goat Cheese and Radish Crostini | Friday Night Bites

I got the light just right.  Yeah!  I am practicing a new set up to take my food photo shots - in my living room.  I have two large windows that I raise the blinds and reposition the furniture to set up my board and props.  Last weekend we had rain off and on, which then darkened the sky.  A dark sky is not good for photoshoots. Luckily for me, the rain passed and the light returned.

Roasted Beet & Yuzu Ponzu Crostini | Friday Night Bites

Happy Friday Peeps!  Life has been busy lately and trying to catch up on my blogging.  Recently my friend Jean from Lemon & Anchovies was kind enough to host a photography meet up at her lovely home.  I have long admired her photography skills and she generously offered to teach me some tricks of the trade.  I learned about shooting manual mode and all about adobe lightroom.  I must say that I was invigorated after spending the day together.

Charred Za'atar Cauliflower & Romanesco Salad

Happy 2019!  I know it has been a while since I have posted.  Been a bit more active on Instagram and plan to make an authentic effort to blog more in 2019.  Blogging still brings me joy and that is what it is all about.  Speaking of joy - this salad brings me tremendous happiness.  The combination of earthy, smoky, sweet and crunch is a perfect bite of joy.

Spinach, Cherries and Smoked Almond Salad with Honey Lime Vinaigrette + Dole Get Up and Grow Tour

There is nothing better than a fresh, flavorful and nutrition packed salad on a warm almost summer day.  I take that back, this fresh and flavorful salad can actually be enjoyed year round. Just use dried cherries instead of fresh if out of season. Oh and add a bit of crunch on top of the salad, now you have hit salad nirvana.  This nirvana is achieved when you have the freshest of ingredients on hand in your kitchen.

I have the distinct privilege of being one of eleven food bloggers around the country to be bestowed the honor of being an official ambassador for Dole Fresh Fruits and Vegetables for 2015.  Dole had provided me compensation for my time. As always, all opinions expressed in this post are mine.

Peppercress and Basil Pesto | Blogger C.L.U.E. Society

We had some great rain showers yesterday and today in the Bay Area.  Oh how we need the rain here in California – it was such a welcome event.  We just need about 10 to 15 more Spring Showers here to make a dent in this 4 year drought. Speaking of spring, this month’s Blogger C.L.U.E. Society theme is Spring Vegetables.  I have to declare that the spring time vegetable season is simply stunning.  From asparagus to fava beans, the assortment is spectacular.

Port Plumped Cranberry, Baby Kale & Shaved Brussels Sprout Salad with Maple Vinaigrette + DOLE's Healthy Salads and Sides

Time whirls by.  It seems as though we were just putting away our Christmas decorations and yet in just a few days, we will be putting them back up again.  Hubby and I absolutely love this time of year and do our best to make the most of it.  As my hubby always says, the official start to the holiday season is his birthday which is October 9^th.  Although it seems a bit early for the official holiday season, it makes him smile from ear to ear, so in our house that is the “official” start to the holiday season.

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Almond Pesto, Jalapeno & Garlic Pasta

Pasta is my downfall. I don’t indulge as often as I would like in this soul satisfying dish.  Perhaps it is the al dente texture that sends me over the edge or is it the savory sauce that adorns each strand or is it simply the carbohydrate treat.  It is actually all three.  I am not particular on the shape or size of pasta, just that it is high quality and tasty.

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Wild Mushroom Bites | Friday Night Bites

Life has been quite hectic lately.  Some of you may have noticed that last week the Friday Night Bites series took a hiatus.  The good news is I am back and super excited to share this week’s Friday Night Bites.  I had envisioned this little delight for sometime and finally I am able to share with all of you.  The idea of creating a little box or package out of bread and then serving a delectable mushroom duxelle that adorns the top of each one simply made me smile.

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Wild Mushroom Tart

The long holiday weekend has come to an end.  I guess you can call it the end of summer and beginning of fall in a figurative way, although here in the Bay Area, our summer seems to stretch way into October.  It is synonymous with what we call Indian summer; where the summer heat continues.  I particularly enjoy summer extending further into the year and holding off the entrance of fall. Although I enjoy fall, and for that, I can appreciate all seasons, however, there is just something special about summer.

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Corn Fritters with Spicy Tomato Salsa | Friday Night Bites

Summer is a special time in the San Francisco Bay Area.  You are probably thinking why?  Well let me tell you why.  A small town about 35 to 45 minutes away from me produces some of the best corn.  The small town is Brentwood, California.  Not the Brentwood in Southern California where the infamous OJ is from.  It is the delightful town of Brentwood in Northern California.  You can go to restaurants around the Bay Area and notice that dishes highlighting this spectacular corn are on the menu.

After visiting my local farmers market over the weekend, I had to pick up some corn from Brentwood.  It was $2.00 for three ears of this sweet, tasty corn.  Quite frankly, I can eat it raw sliced right off the cob, it is that good.  Corn Fritters have long been on my “recipes to make” bucket list.  I began researching the internet for different ways to make a corn fritter.  Some will fry in oil, which is tasty but not good for the waistline.  Others will pan fry with a touch of oil, so I decided to pursue that route for this recipe.

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Grilled Cauliflower with Arugula Chimichurri | Friday Night Bites

Happy 4^th of July Everyone!  Today is the day our wonderful country celebrates Independence Day where we declared independence from Great Britain back in 1776.  Typically it is associated with fireworks, parades, barbecues, picnics, parties, baseball games and family gatherings.  We live in a great nation and I am thankful everyday for all that we have.  However you decide to celebrate, I wish that you enjoy every minute.

Hubby and I ventured to the farmer’s market last weekend.  There is a bounty of wonderful fruits and vegetables during this time of year.  It was hard to contain myself from wanting to buy way too much. The multiple colored cauliflower is such an eye catching veggie and can be prepared in so many ways.  I had a vision when I purchased a head of purple, yellow and green cauliflower.

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Butternut Squash Lasagna with Shiitake Mushrooms

A couple weeks ago I hosted an intimate dinner party at my house for friends.  At first I thought let’s go formal and sit in the dining room, then I changed my mind.  Several weeks ago, our “mini kitchen make over” was complete and why not enjoy the fruits of our labor.  The makeover began with the death of our refrigerator.  The counter depth fridge was replaced with my absolute dream refrigerator – the sub-zero.

To accomplish the installation, we needed to remove a cabinet, build a frame and add a small faux cabinet above.  The end result was a beautiful new refrigerator and with the removal of the cabinet, the kitchen began to appear larger and brighter.  When we purchased our house new eleven years ago, we opted for a Viking cook top with a built in BBQ.  Not until years later, did we realize the hood above was significantly underpowered.  Each time we would barbeque the house would fill with smoke and it became ultimately un-useable.  After doing some investigation, the builder has installed an under-powered motor with the hood.

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Heirloom Tomato Tart

There is something about a really great savory tart. Perhaps it is the flaky crust or the luscious filling inside? Last weekend, I made a tomato tart to celebrate the heirloom tomato season. I am particularly drawn to the baby heirloom tomatoes which I pick up at my local Trader Joe’s.

The vibrant colors and tiny size make then irresistible. When I first saw this recipe, it called for regular sized heirloom tomatoes and thought the miniature version would be simply ideal. I switched out the goat cheese for blue cheese and omitted the onions. In addition, I had my own pesto recipe that I have been using for years and utilized it.

The quintessential portion of a distinguished tart is the crust. You are looking for the flaky, golden brown color and buoyancy to come from the precise crumble of the chilled butter. With the first bite of tart, the crust should simply melt in your mouth with the filling being secondary to the tart experience.

With the baking of the tomatoes, the sweetness emerges and the flavor profile just pops in your mouth. The salty, richness of the blue cheese along with the fresh thyme adds a burst of savory flavor. This tart was simply amazing.

We have really great friends coming to town on Wednesday to have dinner at our house and stay the night. I am the process of finalizing my menu for this special evening. This tomato tart will be the starter to our dinner. I think my friends will be in tomato heaven - can't wait until they arrive!

Heirloom Tomato Tart
Adapted from White on Rice Couple

Tart Dough
(Recipe from David Lebovitz)

1 1/2 cups flour
4 1/2 ounces butter, chilled, cut into cubes
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water

Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water.

Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

Once the dough is large enough so that it will cover the bottom of the pan and goes up the sides, roll the dough around the rolling pin then unroll it over the tart pan. “Dock” the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations.

Basil Pesto Sauce

2 C. Fresh basil leaves, packed tightly
½ C. Parmesan cheese, freshly grated
1/3 C. Pine nuts, toasted
½ C. Olive oil
3 Garlic cloves, smashed
Salt and pepper to taste

Use a food processor to make this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves. Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on. Continue to pulse until the mixture is smooth. Taste and then season with salt and pepper. Place into an airtight container immediately so the bright green color remains. Refrigerate until ready to use.

Tomato Tart Ingredients

1 to 1 ½ C. Baby Heirloom Tomatoes (cut in half)
¼ to ½ C. Pesto (see recipe)
1 T fresh Thyme Leaves
½ C. Blue Cheese (crumbled)
Sea Salt & fresh cracked Black Pepper

Preheat Oven to 400º F.

Make tart dough and roll out into a 9" or 10" tart pan. I used a rectangle tart pan. Trim excess dough.
Press the bottom of the tart with your fingers to "dock" it, making indentions in the bottom.  Spread the ¼ to ½ cup of pesto over the bottom of the crust.

Layer tomatoes cut side up, then sprinkle the crumbled blue cheese and add the thyme leaves. Season with salt and pepper to taste.

Bake for 30-45 minutes or until cheese and edges of tomatoes are starting to char, and crust is golden brown.

{ Fava and Cranberry Beans with Applewood Smoked Bacon, Garlic and Sage }

Inspiration: a process of being mentally stimulated to do or feel something, especially to do something creative.

Don’t know about you, but when I am inspired, I get a shot of adrenalin throughout my body. My mind begins to run circles with different, unique and creative thoughts that begin to flow. At that moment, I need a notepad to jot all of the ideas down or simply type into my iphone. As long as I can remember, I have always been an intensely visual and creative person who is inspired by beautiful things. That is part of the reason I started this blog several years ago – an outlet for my inspirations and creativity.

With a quick stop at Whole Foods last week – upon entering the front door by the produce section, there they were – fresh cranberry beans. Instantly my mind flashed to a recent post by my friend Jean from Lemon and Anchovies. Jean featured fresh cranberry beans and created a dish that was so simple yet filled with beautiful flavors. She shared her recipe for Sautéed Fresh Cranberry Beans with Sage and Garlic. Perhaps these little beauties were not in my purview until now, since I had only imagined them in the dried form all packaged neatly and sold on shelves.

The stars had aligned with my stop to Whole Foods. With fresh Cranberry Beans in hand and a wonderful recipe from Jean, my mind was inspired and the creative juices began to emanate. The idea of fragrant fresh sage and garlic being married together with aromatic olive oil just made my senses dance. Since I had fresh Fava Beans and Applewood Smoked Bacon, I thought these would be wonderful additions to this lovely dish. The outcome was simply sublime. Thank you Jean for the recipe and inspiration!

Fava and Cranberry Beans with Applewood Smoked Bacon, Garlic and Sage

Serves 4

1 ½ C. Fresh Cranberry Beans, shelled
1 ½ C. Fava Beans, cooked and shelled
8 Garlic cloves, minced
12 Fresh sage leaves, rough chop
4 Slices Apple wood Smoked Bacon, cooked crisp and rough chop
¼ C. Olive oil (add more if desired)
Salt and pepper

Bring a pot of water to a boil. Add about a teaspoon of salt to the water. Cook the beans until tender, about 15 to 20 minutes. Drain.

In a skillet, cook the apple wood smoked bacon until crispy, let cool and rough chop. In another skillet, add the olive oil and heat over medium. Add the garlic and sage and cook for one minute. Reduce the heat to prevent burning. Add the five and cooked cranberry beans. Let heat through for 2 to 4 minutes. Add the cooked bacon and toss together. Season with salt and pepper to taste. Serve immediately.

Fava Bean Preparation:

To shuck the beans, simply break off one end of the pod and use your thumb to pry it open. Pop the beans into a bowl and make a pile of pods. The easiest way to peel the beans is to parboil them first. To do so, bring a large stockpot filled with water to a rolling boil. Add the beans and let them cook until they turn bright green. About one minute. Then remove the pan from the stove and drain the beans into a colander. Run the beans under cold water for a minute or so to stop them from cooking any further.

Next, you need to remove the skin surrounding each bean. Use a knife or your fingernail to make a slit in the seam at one end of the bean and then squeeze the bean out. It should pop right out of the skin. Once you've peeled the beans, they are ready to use in any recipe.

{ Roasted Spring Carrots with Cumin Scented Pistachios }

Hubby and I celebrated my birthday in wine country this weekend. We had the most marvelous time. Full of drinking great wine, eating divine food, shopping at darling boutiques and relaxing at the most magnificent hotel we have ever stayed at. A perfect birthday weekend for sure. I am excited to share some wonderful details and photos of our wine country adventures in upcoming posts.

I actually created this little gem of a recipe last weekend after a visit to our local farmers market. These colorful carrots just stood out at the one of the booths – the vibrant purple and orange is just stunning. I certainly wish they were available year round, but on that note, they are not, so I must take advantage of them now – carpe diem!

Roasting alone with a bit of salt and pepper and great quality olive oil is actually quite perfect by itself. However, adding some additional flavor and texture just raises the flavor profiles and brings it to the next level of wonderful-ness!

Pistachios are one of my favorite nuts and often under used in my house. Often I will snack on these beauties yet rarely cooking with them. The flavor and texture just blended so well with the roasted carrots and the marriage of these items occurred. Hubby is not the biggest fan of pistachios and he loved this dish. Enjoy!!

Roasted Spring Carrots with Cumin Scented Pistachios

Serves four

12 to 16 Carrots
Olive oil
Salt
Pepper

Peel and trim carrots. Slice or dice into bite size pieces. Place onto a large baking dish or pan. Drizzle with olive oil to well coat all carrots. Season with salt and pepper and toss well. Roast for 35 to 45 minutes at 350 degrees or until tender.

Cumin Scented Pistachios

½ Cup Pistachios, shelled
1 T. Butter
1 t. Cumin
1 pinch cayenne pepper
½ t. Salt
2 t. Brown sugar

Over medium heat, add butter to a medium skillet and melt. Then add the brown sugar, cumin, cayenne and salt and mix. Toss in the pistachios and stir until all are coated. Stirring frequently, cook until they begin to caramelize slightly for about 5 minutes or less. Remove from heat and let cool, then rough chop and sprinkle over the carrots.

Roasted Red Pepper Soup with Cashew Pesto | Secret Recipe Club

It was one of those weeks that Friday could not have come soon enough. Work was wild this week and all consuming. With 3 out of the 5 days spending until 9pm or 10pm at the office, I was so looking forward to Friday night. Hubby and I typically celebrate with wine and appetizers each Friday night either just the two of us or with friends. With such an exhausting work week, the idea of just relaxing, drinking wine and watching mindless television was simply perfect. I am looking forward to a fresh week ahead.

{ Brussels Sprouts with Pear and Hazelnuts }

As I look out my home office window this morning while writing this post, it is extremely foggy. The fog is rather soothing for an early Saturday morning. Today is the first day of my seventeen day vacation. It had been a tradition for the last seventeen years to take vacation during the last two weeks of December. It is the time of year that I most cherish.

This time of year is a special time to spend with my family and friends. It is the time to relax, go out and brave the crowds at the mall, see a holiday play at our local regional arts center, clean out my closet, reflect on 2011 and plan for 2012. It is a time of year to simply enjoy and relish in the joy of the season.

Both hubby and I traditionally take the same time off every year. In fact for the last three weeks, when we are getting ready in the morning, we do the countdown. When we started, it was 15 more days of work; then quickly yesterday had finally arrived – our last day of work and first day of vacation was reality. Yippee!

We have planned many events, but also to have complete relaxation days of simply watching movies all day. Do you have any fun plans for the last two weeks of 2011?

My book club recently had our annual holiday dinner and we ventured out to a wonderful restaurant, Postino. All of the dishes are inspired by the Italian countryside. Quite frankly, I am never disappointed by the innovative dishes on the menu. Postino’s chef, Stewart Beatty consistently adds a creative spin to Brussels sprouts and this last visit to Postino inspired make my version of Brussels Sprouts with Pear and Hazelnuts.

If you love to read or belong to a book club, thought I would pass along a recommendation. We just finished “Next to Love” which was a easy read, quite enjoyable and would recommend if you like love stories based in the WW2 era. Our next selection is by Stephen King – “11/22/63” about a man who goes back in time to prevent the JFK assignation. I am not typically a Stephen King reader, but this book intrigued everyone in our book club. Let the reading of the 849 page novel begin!

Brussels Sprouts with Pear and Hazelnuts

4 C. Brussels Sprouts, cut in half
2 Bosc Pears, peeled and diced
1 T. Dijon mustard
½ C. Sauvignon Blanc
½ C. Hazelnuts, slightly roasted and cut in half
2/3 C. Pecorino Cheese, grated
Olive oil
Salt and pepper

In a skillet, add 1 tablespoon of olive oil to the pan. Let hear on medium high, add the diced pears and cook until lightly browned. Remove from pan.

Add about 3 to 4 tablespoons of olive oil to pan and let heat on medium high. Add the Brussels and let cook until golden brown. Season with salt and pepper to taste, and then add the pears back into the pan and let heat through. Taste for the correct seasoning and adjust if needed. Mix the Dijon and Sauvignon Blanc together in a small bowl until combined. Add to the Brussels mixture and let cook until all absorbed.

Spoon the Brussels mixture into a large bowl and sprinkle the hazelnuts on top and then the pecorino cheese. Serve immediately.

{ Brandied Yams with Pecan Crumble Topping }

Thanksgiving – it comes but once a year. We reflect on what we are thankful for along with what the meaning of thanksgiving is. Remember the pilgrims? It is a time to spend with family and friends, eat tasty comfort food and appreciate all the wonderful gifts you have.

We are off to spend the day with my parents, sister, her hubby and my two nephews along with my brother, his wife and my other two nephews. Traditional food will abound, which includes of course the turkey, mashed potatoes that my dad does the old fashioned way so they are extra special along with the hand made gravy that is made with love.

With my mom’s mid west roots, she creates a simple corn casserole made of frozen corn, crushed saltine crackers, milk, butter and salt and pepper – then it is baked until golden brown on the top. It is such a simple dish but a complete favorite that will always be synonymous with my Mom.

With our family that has grown in size, my sister and I help my parents by bringing side dishes and appetizers. This year I am bringing my Brandied Yams with Pecan Crumble Topping, White Cheddar Mac & Cheese and Cranberry, Orange & Ginger Chutney Brie Cups. Looking forward to celebrating the Thanksgiving Day Holiday with everyone and I am thankful for my hubby, family, friends and good health.

I wish each and everyone a VERY happy Thanksgiving Day Holiday!!!

Brandied Yams with Pecan Crumble Topping

Yams:

8 Medium yams (about 6 cups after cooked)
4 T. Melted butter
1/3 C. Maple syrup
4 T. Brandy
½ t. Cinnamon
¼ t. Salt
1 t. Dried orange peel

Pecan Topping:

1 C. Chopped pecans – dry roasted or toasted
8 T. Butter
1 C. Dark brown sugar
½ C. Flour
¼ C. Oats
1 t. Salt

Preheat oven to 350. Line a cookie sheet with foil. Cut each yam in half lengthwise and lay cut side down flat on the foil Poke three times with a fork, each Yam to prevent them exploding. Bake for 60 to 75 minutes until tender. Let cool for 5 minutes. Flip so the cooked side is face up to let cool even more. Once cool enough use a large spoon and scoop each one into a kitchen aid mixer bowl.

Add melted butter, maple syrup, brandy, dried orange peel, cinnamon and salt. Using the flat blade, whip the yams together until fluffy. About 3 to 4 minutes.

Place into a shallow baking dish and spread evenly.

Topping:

In a medium bowl, add the pecans, brown sugar, flour, oats and salt. Mix together. Cut the butter into small cubes. Add to the pecan mixture. Using your hands, work the butter into the mixture until it is combined and crumbly.

Spread the topping over the yam mixture. Cook at 350 for about 30 to 40 minutes or until the topping is slightly browned.

{ Roasted Purple Cauliflower with Gruyere Cheese }

Last week while strolling through my local farmer’s market, I came across purple cauliflower. It instantly caught my eye and into my reusable bag it went. Purple cauliflower's color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage and red wine. This brilliant colored vegetable is displaying vibrant violet hues, purple cauliflower which may be different in color than its white counterpart, however, on the outside, that is the only difference.

It was the color that drew me in. I wondered if roasting it – would the color change? The answer if no – it remained vibrant. I did a simple preparation for a dinner last week. I simply broke off the florets and placed into a baking dish. I mixed the traditional white cauliflower with the purple. Added a bit of chicken stock, perhaps a quarter cup to a third poured over the florets. Then I drizzled with olive oil and seasoned with salt and pepper. I grated about a half of a cup of gruyere cheese on top and baked at 350 for about 35 to 45 minutes until the cauliflower was tender.

It was such a simple dish to prepare and the flavors were amazing. I served with roasted chicken. We are trying to eat low carb and this did the trick! Hope that you are able to locate purple cauliflower where you live. Enjoy your weekend!