Red Onion & Gorgonzola Flatbread

My good friend Patty has had this recipe hanging on her fridge forever, so I decided to go ahead and make it. We both almost fell over because it tasted so amazing! We had such a fun time together in the kitchen rolling out the dough, caramelizing the onions and sipping on champagne! We made this as an appetizer, but could have easily eaten it for dinner. I changed the recipe a bit from the original, by adding more rosemary, caramelizing the onions first, and also making one large sheet pan of flat bread versus the individual rounds the original recipe called for. I might even be really bad and add some crumbled bacon to this dish next time I make it!
Original recipe from "Sunset Magazine, 2007"

Red Onion and Gorgonzola Flatbread

1 Package Active Dry Yeast
2 Cups All-Purpose Flour
1 Cup Semolina Flour
4 Tablespoons Olive Oil
2 Teaspoons Salt
1 Large Red Onion
2 Tablespoons Fresh Rosemary Leaves, minced
2 Tablespoons Balsamic Vinegar
6 Ounces Gorgonzola Cheese, crumbled

In a large bowl, dissolve yeast in 1 cup warm water (about 100 degrees). Let sit until foamy, about 5 minutes. Stir in flours 2 tablespoons of the oil, and 1 teaspoons salt. (Dough will be stiff.) Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.
Meanwhile, cut the onion in half and thinly slice. In a medium sized frying pan add 2 tablespoons olive oil, the onion, 1 teaspoon sugar, and 1 teaspoon salt, saute on very low heat until caramelized, about 20 minutes.
Preheat oven to 450 degrees. Lightly coat a large baking sheet with olive oil. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Roll out and place into baking sheet. Stretch dough to cover entire sheet, should be about 1/4 inch thick. Cover dough with gorgonzola, caramelized onions and rosemary. Bake until browned and sizzling, about 15 minutes. Cut into squares and serve immediately, or at room temperature.

Prosciutto Wrapped Asparagus

I know this isn't much of a post, but I just had to get something new on here! I've been on vacation to Philadelphia the last week and ran out of time to take pictures and post new recipes before I left! I spent a couple days in Philly, I did some shopping and ate out a lot. The last three days of my vacation I went to the Jersey Shore, it was beautiful and sunny, I think I even got some color (even though I wear 50 SPF). I decided that I need to be wealthy so I can vacation for a living, LOL.
Ok, now on to the food...I was trying to think of a yummy, but easy appetizer for a dinner party and walked into the most delicious looking asparagus at the store, so I though why not do that with some prosciutto? All you have to do is blanch the asparagus for a few minutes in salted boiling water until they are barely tender, then shock in an ice bath to cool. After that you roll them up in a little prosciutto blanket, and voila...appetizer!

Endive with Apple & Honey

I was trying to think of an easy appetizer to go with dinner this week and this came to mind. It’s such a simple recipe that can be thrown together in minutes and has intense delicious flavor. I love the combination of blue cheese and apple, which is such a classic pairing. I usually do this with a crostini, but didn’t want to bother with slicing and browning bread, so substituted endive instead. I love the crunch the endive added to the dish, and it cut out a lot of calories and prep time.

Endive with Apple & Honey

2 Endives
4 Ounces Blue Cheese (I used a really pungent gorgonzola)
1 Sweet Red Apple, cut into thin slices
Honey

Trim ends off the endive and separate the leaves. Fill each leaf with a little blue cheese, and then press the apple slice into the blue cheese to hold it in place. Drizzle with a little honey, and serve.

Hush Puppies

I am the biggest fan of cornmeal, and when you add a little green onion and fry the batter, I am in complete heaven! It’s funny that I’ve never had hush puppies up until a couple weeks ago when I went to the Screen Door for dinner and got them as an appetizer. I think the name is completely silly myself, but that’s beside the point. I didn’t make a sauce to go with these, but remember that horseradish aioli I talked about to go with the crabs that no one used? Well, they thought that it was a perfect complement to the hush puppies! At least it didn’t go to waste. So I went ahead and included both recipes. I also think a drizzle of maple syrup, or honey would be a good topping also!

Hush Puppies

1 ½ Cups Cornmeal (I used fine yellow)
1 Cup Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Salt
½ Teaspoon Pepper
Pinch Cayenne Pepper
2 Eggs
1 ½ Cups Buttermilk
½ Bunch Thinly Sliced Green Onions, white and green parts
1 Quart Vegetable Oil, for frying

Whisk together all the dry ingredients in a large bowl until well combined. Add the eggs and buttermilk and whisk until the mixture is smooth and no lumps remain. Stir in the green onion until well combined. Let batter rest for 5 minutes.

While batter is resting heat the oil in a large deep Dutch Oven to 350 Degrees. Drop batter into oil, using about 2 tablespoons for each hush puppy. (I used my 2 Tbs. ice cream scoop, the one with the little cleaner inside the scoop) Fry, turning with a slotted spoon until dark golden brown, 3-5 minutes. Remove and drain on a paper towel. Keep warm on a wire rack in a pre-heated 200 degree oven until ready to serve. Makes about 20 hush puppies.
*I got the recipe from the Williams Sonoma website

Fried Green Tomatoes

My tomatoes in the garden are almost ready, I wish I could magically ripen them. In the meantime I decided to make use of the green tomatoes and fry them up for an appetizer. They turned out really nice and crispy and perfectly cooked on the inside. The only thing to keep in mind is to not cut your slices too thick, or the sourness of the tomatoes will overpower the breading.

Fried Green Tomatoes

6 Green Tomatoes
1 ½ Cups Flour, plus ½ cup
½ Cup Cornmeal
1 Teaspoon Salt & Pepper
Buttermilk
Oil, for frying
Kosher Salt

Slice the tomatoes into medium slices. Mix the 1 ½ cups flour, cornmeal ,and salt & pepper together in a large bowl. Add enough buttermilk to the flour mixture to make a thick batter (you want the consistency of a pancake batter) about 3 cups.
Dredge the tomato slices in the flour and shake off any extra then coat with the batter. Fry in ¼ inch of oil over medium high heat for a few minutes on each side until golden brown. Remove to a paper towel lined plate to drain and sprinkle with a little kosher salt. Serve hot.

Zucchini Fries

Why is fried food so delicious? I wish there was a healthier alternative to this, but there is just no denying myself of fried crispy deliciousness once in a while! I was at the supermarket the other day and saw these cute little zucchini and though immediately of the fried zucchini I made over the summer with my overabundance of zucchini from the garden. I decided to change up the recipe a bit and was very pleased with the result! I love the crispiness of panko breadcrumbs and thought that would be the perfect coating for my zucchini, and then the thought of parmesan cheese came to mind also…yummy. I then started laughing because I had recently seen Giada from the Food Network make these, duh and realized that I didn’t think this treat up, but had just seen it get made. Well I’m glad I tried it out because the zucchini turned out perfectly crisp all over and just tender to the bite. I loved the look of the “fries” also; I will definitely keep this one in the back of my mind for summer!

Zucchini Fries

4 Small Zucchini
1 Cup Panko Flakes
1 Cup Grated Parmesan Cheese
2 Eggs
½ Cup Flour
Salt & Pepper
Oil (for frying)

Heat 2 inches of oil in heavy pot to 350 degrees while preparing zucchini.
Cut Zucchini into ½ inch thick spears. Beat eggs with 1 teaspoon salt & pepper and set aside. Combine panko flakes and parmesan cheese and set aside. Lightly coat zucchini with flour and shake off any excess, dip into egg mixture and then into panko/cheese mixture, press to ensure coating sticks to the zucchini. Fry zucchini a few at a time for a couple minutes, until deep golden brown. Remove to paper towel-lined plate and sprinkle lightly with salt, serve immediately. These are delicious served alone, or with a marinara or blue cheese dressing for dipping.

Bacon Wrapped Dates

This is one of the easiest appetizers ever, and it is going to be the most popular you have ever made! It only takes two ingredients, bacon, and dried dates, how easy is that? I have made this recipe a few times and have never had people devour anything so fast ever in my entire cooking career!

Bacon Wrapped Dates

1 Pound Thick Sliced Bacon, 12 pieces
36 Dried Dates

Cut bacon into thirds, which will give you 36 pieces. Wrap dates with bacon and secure with toothpick. Bake at 375 degrees for 12 minutes or until bacon turns light golden brown and becomes slightly crisp. Serve hot or at room temperature.

Wendy's Crab Cakes

My room-mate Wendy made these for Christmas breakfast and they were absolutely amazing. I love that the main feature in these was crab, not mayo and tons of other fillers. They are very indulgent and definitely worth the cost of the crab. You have to try this recipe, you will fall in love.

Wendy's Crab Cakes

2 Teaspoons Butter
½ Red and Yellow Bell Pepper, Chopped
2 Scallions, chopped
1 Pound Crab Meat, ½ pound jumbo lump & ½ pound black fin or claw meat
3 Dashes Tobasco Sauce (or asian harissa sauce)
¼ Teaspoon Old Bay Seasoning
½ Teaspoon Black Pepper
2 Eggs, lightly beaten
¼ Cup Japanese Panko Crumbs, plus more for coating
Olive Oil for frying

Sauté peppers and scallions with butter until soft, set aside to cool. In mixing bowl combine all ingredients, and mix until combined. Form into 3 inch patties and coat with panko crumbs. Heat a couple of tablespoons olive oil in pan over medium heat and sauté crab cakes until well browned and heated through, about 5 minutes per side. Serve with Tabasco or cocktail sauce.

Lumpia (Filipino Egg Rolls)

This recipe is from my friend Taven’s mom, a native of Hawaii. She is an amazing cook and I am so blessed to have been shown this recipe. My amounts are what I remember, as she doesn’t really measure anything. What I love about egg rolls is you can really improvise and change up any of the ingredients with things that you love. I made over one hundred of these for my Christmas party a couple weeks ago and they were a huge hit! Please enjoy this yummy treat.

Lumpia (Filipino Egg Rolls)

1 Pound Ground Beef
1 Pound Ground Pork
1 Bunch Scallions (Green Onions), cleaned and chopped into 1/8 inch slices
4 Stalks Celery, cut in half lengthwise and then into ¼ inch slices
2 Carrots, peeled and shredded
1 Pound French Cut Green Beans, frozen
1 Pound Bean Sprouts
1 16 ounce can Bamboo Shoots, julienned
1 16 Ounce Can Water Chestnuts, drained and chopped
1 Tablespoon Salt
1 Tablespoon Pepper
1 Package Frozen Lumpia Wrappers (I like to use Menlo Brand)
Eggs
Vegetable Oil

In large frying pan brown beef and pork, drain off grease and place in large mixing bowl. Add 2 tablespoons oil to pan and sauté scallions, celery, and carrots until tender, about 5 minutes, remove add to bowl with meat. Add 2 more tablespoons oil to pan and sauté green beans until tender, about 6-8 minutes, add bean sprouts and cook an additional 5 minutes, or until tender. Add water chestnuts, and bamboo shoots, continue to cook an additional 5 minutes. Remove from heat and add to meat mixture, sprinkle with salt and pepper, mix well, and place in refrigerator until cool, about 1 hour.
Beat 1 egg with 2 tablespoons water in small bowl. Brush lumpia wrapper with egg wash, place 3 tablespoons meat mixture into wrapper, and wrap tightly (follow directions on inside of package). Continue rolling lumpia until all filling is gone.
Heat 2 inches of oil to 375 degrees in large heavy pot. Working in batches add a few lumpia to the oil at a time and fry until dark golden brown, about 5 minutes, drain on paper towels or wire rack, serve with soy sauce.
Lumpia can be cooled in refrigerator and re-heated in 375 degree oven for 10-12, minutes or until crispy.

Fresh Veggie Salsa

It makes me sad that my vegetable garden is finally done producing and I have just a few tomatoes and zucchini left to eat. This is a really yummy veggie salsa my friend Greg made and I think I might have to make another batch today.

Fresh Veggie Salsa

2 Red Heirloom Tomatoes, diced
1 Yellow Tomato, diced
2 Shallots, chopped
1 Medium Cucumber, peeled, seeded and diced
Handful Fresh Herbs-Greg used Flat Leaf Parsley, Basil, and Tarragon.
Coarse Salt and Black Pepper

Mix all ingredients and adjust seasoning with salt and pepper. This is good served with chips, on toasted baguette, or even as a side salad.

Tomato Bruschetta

This is one of my favorite appetizers to make. It's really simple and always a hit. I have given out this recipe many times and everyone always tells me it was the best dish at thier party. It's really funny that when I made this for my birthday party, I forgot the chevre!!! It is still in the fridge, looks like I need to make another batch! Sorry the picture is so blurry, I only took one picture of this and of course it didn't come out very well, I tried to doctor it up a bit, but with little success.

Tomato Bruschetta

6 Roma Tomatoes, diced
4 Cloves Garlic, minced
1 Bunch Cilantro, or Small Package Basil, chopped
1 Teaspoon Salt
½ Teaspoon Pepper
4 ounces Chevre Cheese, Crumbled (optional)
Extra Virgin Olive Oil
French Baguette

Mix tomatoes, garlic, cilantro/basil, salt and pepper in medium mixing bowl. Drizzle with olive oil and mix, set aside. Cut baguette into ¼ inch thick slices and place on baking sheet. Brush baguette slices with olive oil, place under broiler and cook until golden brown and crispy. Remove from baking sheet and place on cooling rack.
Just before serving add chevre (if using) to tomato mixture and stir until just incorporated. Serve tomato bruschetta on top of browned baguette slices.

Cheese Plate

Cheese Plate

I love cheese, and serving it for an appetizer is stress free and delicious. This time I used brie, gouda, swiss, and a cheddar/gorgonzola cheese; along with apples, plums, grapes, crackers, and sliced baguette. I love the contrast of using dark red fruits with the yellow and whites of the cheese; it makes for an impressive appetizer. It’s also good with a piece of smoked salmon!

Fried Zucchini

One of my favorite things about summer is having fresh veggies from the garden. I was pleasantly surprised this week when I went out to the garden and found my first veggie, zucchini! What did I do with it, well fry it of course! This is my sinful pleasure during summer and having my own zucchini plant may be my downfall this year, we will see.

Fried Zucchini

1-2 Zucchini, washed and cut into ½ inch thick slices
1 Cup All Purpose Flour
2 Eggs, Beaten
1 Cup Italian Style Bread Crumbs,

Place Flour, beaten eggs, and bread crumbs in three separate wide bowls for breading the zucchini. First place the zucchini slices in the flour, shake off excess flour. Next place slices into beaten eggs and coat, then place into bread crumbs to coat. Repeat until all zucchini is breaded.
Place 1/2 inch of oil in large heavy bottom skilled and heat oil until wooden spoon inserted makes the oil bubble. Place breaded zucchini slices into oil and cook 3-5 minutes per side until dark golden brown. Remove from oil and drain on plate covered in paper towels. Immediately sprinkle with lots of kosher salt. Enjoy!

Tea Sandwiches

I made these for Patti’s Birthday party as one of the appetizers and they are so easy to make and so good. All you have to do is get really good bread and your favorite flavors of cream cheese. In this picture I have three different types of sandwiches. I did a dill pumpernickel bread with salmon cream cheese, a wheat bread with garden vegetable cream cheese, and sweet white bread with garlic cream cheese. Just cut the crust off the bread, spread your cream cheese (make sure it’s room temperature so it’s easily spreadable) and then cut into the desired shape. To dress these up a bit I spread a little plain cream cheese on the side and dipped them in minced chives.I have used this recipe for last minute appetizers, light lunch with a salad, or even on a tray for a buffet, as they are finger friendly! Hope you enjoy!