Recipe: Ricotta and Roasted Grape Crostini

 

Ricotta and Roasted Grape Crostini

Food and Wine Magazine, Dec 2014, p. 88

5 stars

This was so simple and definitely a restaurant-worthy, dinner party appetizer.  So flavorful. We've made crostini before, but this is the best so far. 

Ingredients: baguette slices, ricotta, grapes, balsamic vinegar, pine nuts, rosemary, extra-virgin olive oil, honey, lemon zest, flaky sea salt and pepper

Tip

• Used walnuts instead of pine nuts (don't think pine nuts are actually right for this dish!)

(Find recipe under: Salad - Celery, Fennel and Apple Salad with Pecornio and Walnuts)

Recipe: Heirloom Tomato BLT Tart

 

Heirloom Tomato BLT Tart

Today Show

5 Stars

I was watching The Today Show and saw the New York Times food editor (or maybe critic?) make this. It looked so easy, and I thought it was a great way for us to use up the puff pastry we've had in our freezer.

It was so good but messy (because of the super flaky puff pastry). It would be great for an appetizer at a dinner party. Next time, we may try this but using Tyler Florence's pizza dough recipe.

Ingredients: puff pastry, baby lettuces or arugula, heirloom tomatoes, bacon, mascarpone or creme fraiche, grated Parmesan, light brown sugar, extra-virgin olive oil, Kosher salt, black pepper, flaky sea salt

Recipe: Tomato & Prosciutto Tartines

Tomato & Prosciutto Tartines

Better Homes & Gardens, Sept 2020, p. 78   

5 Stars

So simple yet so incredibly delicious -- AND we were able to use up pesto (we've had lots of pesto in the house as our basil has gone gangbusters this year!).

This recipe would be great as a lunch item or appetizer, but hey, we had it as our entree for dinner and loved it.

Ingredients: French bread, pesto, tomatoes, prosciutto, fresh mozzarella, arugula, garlic

Tips/Notes:

• We toasted the bread instead of broiling it and didn't brush the bread with olive oil and garlic -- there's enough oomph and flavor from everything else that we didn't think it was necessary to take this extra step
• Didn't broil the assembled tartines -- may do that in the future but wanted a "cold" dish this time

Recipe: Chopped Kale Salad with Prosciutto and Figs

Chopped Kale Salad with Prosciutto and Figs

Food and Wine Magazine, May 2014, p.150

5 Stars

I've been seeing figs in the grocery store and then found this recipe I'd torn out of the magazine back from 2014. So glad we made this salad as it's now one of my FAVORITE! Definitely restaurant-worthy. I can see this easily being a $16 salad in a high-end restaurant. We had this with Savory Cheese Souffles.

Ingredients: Tuscan kale, Belgian endive, radicchio, figs, prosciutto, Gorgonzola cheese, walnuts, mascarpone cheese, apple cider vinegar, extra-virgin olive oil, walnut oil, salt, pepper

Notes/Tips:

• I'm not a radicchio fan and raw kale in salads is just, eh... so we substituted mixed greens & arugula
• Made half the dressing -- which still made a lot! Make 1/4 next time
• Didn't want to buy walnut oil so substituted extra-virgin olive oil
• Used Gorgonzola crumbles

Recipe: Frittata-rama

Frittata-rama

Bon Appetit Magazine, May 2018, p. 132

4.8 Stars

I personally LOVED this frittata. Partner-chef-hubby-non-blog contributor the grandcruman prefers other frittata recipes that are baked. 

Regardless, the ingredients in this dish were delish: bacon, potatoes, cheese, eggs ... the perfect lunch/brunch frittata!

Ingredients: eggs, sharp cheddar, chopped bacon, onion, Yukon Gold potatoes, Swiss chard, olive oil, salt, pepper

Notes/Tips:

• Used kale instead of Swiss chard; had to cook the kale separately first
• Because we used more leafy greens (for us, kale) than was called for, we should have added more eggs than just the 8 

Recipe: Cauliflower Soup with Hazelnuts and Bacon

Cauliflower Soup with Hazelnuts and Bacon

Bon Appetit Magazine, Dec 2017/Jan 2018, p.14

4.3 stars

I think this soup was good, but I like Grant Achatz's Silky Zucchini Soup better; now non-blog-contributor the grandcruman liked this soup more than me and more than the zucchini soup (but he's not writing this blog entry!).

My reason for selecting this recipe -- it's not that it sounded that appetizing, but it used up the fennel bulb we had in the fridge. 

The recipe is from a couple of years ago when Bon Appetit Magazine had the "r.s.v.p." section in each issue where readers could ask for the recipe of their favorite dish at a restaurant. This is from Waterfront Wines in Kelowna, British Columbia.

Ingredients: cauliflower, fennel bulb, onion, bacon, blanched hazelnuts, garlic, dry white wine, chicken broth, heavy cream, bay leaves, extra-virgin olive oil, Kosher salt, pepper

Notes:

• Couldn't find hazelnuts so used almonds -- I think hazelnuts next time will definitely add another layer of complexity/dimension to the soup
• The recipe took at least an hour to make (active time)

Recipe: Chicken-and-Gnocchi Bake with Broccolini

Chicken-and-Gnocchi Bake with Broccolini

marthastewart.com

4.4 Stars

Really good easy weeknight GNOCCHI dish! We've had some gnocchi fails so this was an "in-a-pinch" gnocchi dish using pre-made (fresh/frozen ones) -- with Gruyere, one of my favorite cheeses. The dish was bubbling (as you can see) coming out of the oven. Great ski dinner recipe!

Ingredients: Broccolini, fresh or frozen gnocchi, cooked chicken, Gruyere, Parmigiano-Reggiano, butter, garlic, all-purpose flour, chicken broth, Kosher salt, pepper

Notes:

• Used Rotisserie chicken

Recipe: Basil Ravioli

Basil Ravioli

Food & Wine Magazine, Jun 2019, p. 110

Need to make again; Flavor was 4.8 stars

Now this was a new technique for making ravioli that didn't actually work. As you can see from the photos, it involved adding basil leaves between two sheets of dough and then putting it through the pasta rollers. The pasta sheets fell apart due to the wetness and thinness of the dough (yes, we did dry the basil). Instead of this extra step, putting a leaf or two on top of the ravioli filling may work better next time.

The filling was delicious but a little bit on the salty side so go light on the salt!

I liked the raw "fresh tomato sauce" but home chef partner/blog (now, non-)contributor the grandcruman was not a fan.

We'll try this recipe again at some point again but using our notes above.

Ingredients: homemade dough sheets, ricotta, mozzarella cheese, Parmigiano-Reggiano cheese, heirloom tomatoes, basil, flour, extra-virgin olive oil, Balsamic glaze (optional), water, Kosher salt, black pepper

Recipe: Smoky Tofu Chili

Smoky Tofu Chili

MarthaStewart.com 

4.7 Stars

You're probably thinking . . . tofu chili?!?!? Yes, we were skeptical too but were willing to try this out based on the ingredient list which looked flavorful. It was definitely flavorful, GOOD and healthy. Anytime I see chipotle in adobo and fire-roasted tomatoes, the dish has an extra punch. Loved the texture of the tofu in this with the red bell pepper.

Ingredients: extra-firm tofu, red bell pepper, red onion, chipotle in adobo, fire-roasted diced tomatoes, black beans, tomato paste, cilantro, ground cumin, garlic, extra-virgin olive oil, Kosher salt

Notes:

• Added cheddar cheese (like you add to regular chili!)
• Had tortilla chips on the side

Recipe: Sheet-Pan Chicken Meatballs and Charred Broccoli

 

Sheet-Pan Chicken Meatballs and Charred Broccoli

Bon Appetit Magazine, p.16, March 2019

4.7 Stars

This recipe had so much flavor -- just take a look at the ingredient list (ginger, garlic, honey, soy sauce and more). It was delicious! Generally, ground chicken is a bit dry, but these meatballs were incredibly moist. Also, although it looks like a lot of sauce, make it all as the sauce goes great on the broccoli and rice.

Meatball and Assembly Ingredients: rice, ground chicken, broccoli, egg, scallions, garlic, ginger, panko, toasted sesame oil, vegetable oil, Kosher salt, black pepper, red pepper flakes

Sauce Ingredients: ketchup, Worcestershire sauce, rice cooking wine, honey, soy sauce, ginger, black pepper

Recipe: Fried-Bread Panzanella with Ricotta and Herbs

 

Fried-Bread Panzanella with Ricotta and Herbs

Bon Appetit Magazine, Sept 2018

4.5 stars

Super easy weeknight recipe. Went really well with fried chicken! 

Ingredients: sourdough bread, ricotta, heirloom tomatoes, basil, parsley, shallot, garlic, extra-virgin olive oil, red-wine vinegar, flaky sea salt, black pepper

Notes:

• Didn't fry the bread. Toasted and buttered it instead.

• Added fresh mozzarella.

Recipe: Hawaiian Pork Bowl

Hawaiian Pork Bowl

Food and Wine Magazine, July 2017, p.88
5 stars

Restaurant-worthy dish (and as good or better than any True Food Kitchen bowl).

Overall the bowl is layered with so many flavors: rice as the base + marinated pork, bacon, grilled red onion, grilled pineapple, jalapeno, avocado, cilantro and a bright dressing. The inspiration of the dish comes from Graham Elliot. 

This was the first time we've ever marinated meat in tea, and it worked out nicely. According to the recipe, "sweet tea is an ideal marinade for pork because its sugars help to caramelize the meat as it cooks."

Ingredients: rice, pork tenderloin, bacon, pineapple, avocado, red onion, cilantro, jalapeno, sugar, English breakfast tea bags, lime juice, extra-virgin olive oil, Kosher salt, pepper, boiling water

Pork and Asparagus Stir-Fry

 

Pork and Asparagus Stir-Fry

Bon Appetit Magazine, Apr 2020, p.28
4.2 stars

I'm not an asparagus fan so we made this with green beans instead. Really delicious. I was debating whether I liked this or the Spicy Green Bean and Tofu Stir-Fry with Bison better. They're just different. . . this recipe doesn't require boiling the beans ~ they're sauteed and there isn't a sauce. Both are good but I prefer the tofu/bison recipe.
Ingredients: cooked rice, asparagus, ground pork, scallions, garlic, ginger, Shaoxing wine or medium-dry sherry, soy sauce, sesame oil, vegetable oil, Kosher salt

Recipe: Seared Salmon with Miso-Honey Sauce

Seared Salmon with Miso-Honey Sauce
Bon Appetit Magazine, May 2019, p. 22
5 stars

Delicious easy weekday meal. Could make less miso sauce but ended up using it on the steamed broccoli we made (plus our leftover broccoli).

Ingredients: salmon, rice, ginger, scallions, white miso, honey, unseasoned rice vinegar, sesame seeds, vegetable oil, Kosher salt

Recipe: Grilled Carrots with Avocado and Mint

Grilled Carrots with Avocado and Mint
Bon Appetit Magazine, June/July 2020, p. 22
5 stars for me/2.5 stars for the grandcruman

This is a little embarrassing. I thought this was a taco recipe from looking at the image on the recipe. It's actually a SIDE DISH, but hey, it worked for us as vegetarian tacos! I really liked the flavors but blog non-contributor the grandcruman wasn't a huge fan, thus the difference in ratings above. We often have all of these ingredients (except for ginger) on hand so this is a great lunch that I can make... for me!

Ingredients: carrots, avocados, mint leaves, serrano chile, ginger, cumin seeds, lemon juice, honey, extra-virgin olive oil, Kosher salt

Recipe: Charred Focaccia and Steak Salad

Charred Focaccia and Steak Salad
Food & Wine Magazine, Aug 2020, p. 42
4 stars

Blog contributor the grandcruman really liked the salad. I thought it was ok -- good, but could have used avocado. I did like the heat from the Calabrian chiles in the dressing. Good weeknight salad.

Ingredients: strip steak, arugula, tomato, Persian cucumbers, focaccia, watercress, red onion, extra-virgin olive oil, white wine vinegar, Calabrian chiles, Kosher salt, black pepper

Tips/Notes:

• Used hanger steak (so tender!) instead of strip steak
• Used grilled bread that we had on hand instead of focaccia
• Left out the watercress

Recipe: Pan-Seared Scallops with Chorizo and Corn

Pan-Seared Scallops with Chorizo and Corn
Bon Appetit Magazine, Sep 2018, p.44
5 stars

We made another delicious restaurant-worthy dish that I could see South Carolina Chef Sean Brock or Texas Chef Stephen Pyles making. It's surprisingly a relatively "quick" dish to make!

We had made this before, but bought chorizo that was too oily and that fell apart last time so I hadn't taken a photo or blogged about it. This time, the dish was perfect. When making this dish, make sure to use fresh corn, not frozen.

Ingredients: large sea scallops, corn, smoked Spanish chorizo, scallions, cilantro, garlic, serrano, buttermilk, butter, lime, extra-virgin olive oil, Kosher salt

Tips:

• Halved the amount of garlic (afraid it was going to overpower the dish)
• Used about half the amount of scallions
• Served gruyere bread on the side

Recipe: Rice Noodle Salad Bowls with Grilled Lemongrass Chicken

Rice Noodle Salad Bowls with Grilled Lemongrass Chicken
Food and Wine Magazine, Feb 2019, p. 74
4.5 stars

We don't have a Vietnamese restaurant near where we live, so I haven't had my "vermicelli bowl" with pork and spring roll in a long time. I found this recipe in my stash, and it's restaurant-worthy! No need to go to a Vietnamese restaurant anymore for the bowls, well, unless we don't want to take the time to make this as there is a lot of chopping and steps. The chicken marinade flavor was so good, we'll have to remember this for other Asian dishes.

Ingredients for the marinade: lemongrass, shallot, light brown sugar, canola oil, fish sauce, soy sauce, garlic, cayenne pepper

Ingredients for the bowl: chicken thighs, rice stick noodles, lettuce, bean sprouts, cucumber, cilantro, mint, basil, roasted peanuts or cashews, canola oil

Ingredients for the Nuoc Cham: water, lime juice, maple syrup or sugar, rice vinegar, fish sauce, carrot, Thai chile or serrano, garlic

Optional: fried shallots or onions

Tips:

• Added carrot to the bowls
• Didn't make or add fried shallots or onions
• This is a "light" dish so next time, serve with gyoza or egg/spring rolls

Burrata and Prosciutto Toast ("Somebody Feed Phil" Inspired)

Burrata and Prosciutto Toast ("Somebody Feed Phil" Inspired from His Chicago Episode)
5 stars

My all-time favorite food show is "Somebody Feed Phil" on Netflix. It makes me so happy watching it -- seeing Phil travel to amazing places around the world, getting to know people and their cultures as well as eating amazing food, all while having fun (I laugh every time!).

We were watching his Chicago episode on Season 3 where he goes to Monteverde restaurant and tries one of the chef's favorite menu items -- an appetizer called Burrata E Ham. On their menu, here is the description:

BURRATA E HAM

rosemary tigelle, culatta prosciutto, arugula, grilled cherry tomato, toasted garlic  24

Tempesta finocchiona  add 5   prosciutto butter  add 4

We made the dish for much less than $24.

At some point, I'll figure out how to make rosemary tigelle, but here's how we made it (similar to how Phil ate it on the show) which is a little different from what is described above:

- Toasted bread
- Buttered the bread
- Added prosicutto
- Added shaved cantaloupe
- Added burrata

Mmmmmmm mmmmmm! (Can you hear Phil saying that? It's what I said it when we ate this!)

Recipe: Melissa Joan Hart's Lasagna Roll-ups

Melissa Joan Hart's Lasagna Roll-ups
Us Weekly, Dec 11, 2017, p.58
5 stars

After having steak and more meat than usual, I was looking for a good vegetarian dish, and THIS IS IT!!!  We've made this before, but I hadn't blogged/logged it in this journal.

This dish is so good, you won't even miss the meat. Note that the dish is a little watery, but that is to be expected because of the zucchini. Really great dish for people who want lasagna but are trying to cut out white pasta/carbs. Interestingly, the red bell pepper adds a nice flavor and crunch. Can't wait to eat the leftovers!

Ingredients: zucchini, 28 oz can crushed tomatoes, ricotta or cottage cheese, mozzarella cheese, Parmesan cheese, spinach or kale, carrots, red bell pepper, egg, parsley, basil, thyme, bay leaf, garlic, olive oil, salt, pepper

Tips/Notes:

• Layered the zucchini instead of rolling them
• Took about 45 min for prep
• Used spinach 
• Used ricotta