No Fuss Appetizer (or Snack)

Goat Cheese, Fig Jam, Prosciutto and Rosemary Crostini

Looking for a quick appetizer to serve your dinner guests that does not require a lot of time to prepare? This is the perfect crostini that not only requires less than 10 minutes to prepare from start to finish, but the combination of ingredients that will wow your guests. The layers of depth of this crostini is incredible; you have the creaminess of the goat cheese, sweetness of the goat cheese, light saltiness of the Prosciutto and earthiness of the rosemary. And to top off the flavor, the presentation of the crostini is so beautiful.

Goat Cheese, Fig Jam, Prosciutto and Rosemary Crostini Recipe

Makes: 1 

Prep Time: 5 minutes

Cook Time: 5 minutes

1 teaspoon of goat cheese

1 teaspoon fig jam

1 sliver of Prosciutto

2 rosemary leaves, minced

1 slice of a baguette

olive oil

* add more of everything if desired

Preheat oven to broil.

Drizzle sliced baguette with olive oil. Toast under broiler until slightly golden. Remove.

Spread goat cheese on warm baguette slice. Top with fig jam, then prosciutto. Sprinkle minced rosemary on top.

Serve.

The Ultimate Breakfast Sandwich

Egg, Goat Cheese, Roasted Red Pepper and Arugula Sandwich

This morning I woke up at 7:00 am and decided to do some spring cleaning. Following three hours of cleaning everything from windows to the tops of cabinets, I was starving. I decided to utilize eggs to solve my hunger issue. But I could not just make eggs, I wanted something with more depth. I decided to add goat cheese, thyme, roasted red peppers and arugula to the eggs, along with the last english muffin in my pantry, to create the ultimate breakfast sandwich (add crispy bacon or Proscuitto for those meat lovers). The eggs are made really special by adding lemon zest and fresh thyme. Enjoy this stacked masterpiece!

Egg, Goat Cheese, Roasted Red Pepper and Arugula Sandwich Recipe

Makes: 1 Sandwich

Prep Time: 5 minutes

Cook Time: 5-8 minutes

1 English Muffin

1 Organic Brown Egg

1 Teaspoon Heavy Cream

1 ounce Goat Cheese, crumbled

1 Sprig of Fresh Thyme Leaves, minced

Pinch of Lemon Zest

1/4 Roasted Red Pepper, sliced

Palmful of Arugula

Olive Oil 

Salt

Pepper

Preheat oven to broil. 

Drizzle olive oil on each side of the English Muffin. Broil until a beautiful golden brown. Remove and set aside.

Heat a small non-stick skillet over low heat. 

In a small bowl whisk 1 egg, heavy cream (key to making the eggs fluffy), thyme, lemon zest, salt and pepper. Once combined, add crumbled goat cheese.

Pour egg mixture into skillet. Cook on low, turning eggs occasionally until they are the perfect texture. Remove and stack on the bottom of the toasted English Muffin. Sprinkle with salt and pepper to taste.

Place roasted red pepper slices on top of the eggs and then the arugula to top it off. You can eat it open face or topped with the other half of the English Muffin.

Sunday Supper

Buffalo Mozzarella, Parmigiano-Reggiano & Fresh Basil Pizza

On a typical Sunday night, you can find me with a glass of wine in hand making pizza. The dough I prepare can be made in under 2 hours, which true Italians would snub. The sauce is the tomato sauce is a recipe I posted on an earlier date. And I love using an Alabama favorite in Belle Chevre (http://www.bellechevre.com/index.php) for the yummy Buffalo mozzarella and a fresh shaved Parmigiano-Reggiano to top.  It is a perfect Sunday dinner for 2 (or in my case dinner for 1) served with a super simple salad. 

Buffalo Mozzarella, Parmigiano-Reggiano & Fresh Basil Pizza Recipe

Makes: 1 Small Thin Crust Pizza

Prep Time: 1.5 hours (1 hour is the dough proofing)

Cook Time: 10 - 12 minutes

Tomato Sauce (see previous post 'Back to Basics')

Pizza Crust (inspired by Smitten Kitchen)

1 1/2 cups of all-purpose flour

1 teaspoon salt

3/4 teaspoon active dry yeast

1/2 cup lukewarm water (may need a little less or little more)

1 tablespoon olive oil

1/4 teaspoon dried basil

Mix all dry ingredients (flour, salt, yeast and basil) in large bowl. Pour in food processor add olive oil, pulse a few times. Slowly pour in water until dough begins to form a ball. Too much water will make the dough too sticky, too little and it will be too dry. Watch it closely.

Place dough ball into lightly oiled bowl and let sit for 1 hour in a warm spot until the dough has doubled in size. Once doubled, place dough on lightly floured surface. Press air out and roll into a good looking ball. Place back into oiled bowl and let sit for 20 minutes. 

Cooking Instructions

Preheat oven to its highest setting.

Sprinkle cornmeal on pizza stone and roll dough out into a circle or rectangle depending on your stone's shape.

Top with tomato sauce and fresh basil leaves. Top with mozzarella and shaved Parmigiano-Reggiano.

Cook for 10 - 12 minutes until the crust is bubbly and crisp. Slice and serve. 

Not a Root Vegetable

Herb Butter Hasselback Potato

P-O-T-A-T-O oh how I love thee, let me count the ways. In my opinion, potatoes are the most versitile vegetable around. However, it can be the most bland vegetable if not properly seasoning or cooked using the right method. One could easily make Hasselback potatoes using russets, but I prefer Yukon golds for this recipe. I create a compound herb butter with fresh rosemary, chives, parsley, lemon zest and Parmigiano-Reggiano to place in between each small space of the sliced potato. It adds incredible internal flavor. When ready to serve add a dollop of sour cream and a sprinkling of fresh chives for garnish, and you have yourself one heck of a potato. Goes great with a nice arugula salad or as a side to a fantastic steak. However you serve it, these potatoes are sure to be a hit. 

Herb Butter Hasselback Potato Recipe 

Makes: 4 

Prep Time: 15 minutes

Cook Time: 45 minutes

4 ounces salted butter, room temperature 

1 teaspoon fresh thyme, minced

1 teaspoon fresh rosemary, minced

2 teaspoons lemon zest

1 teaspoon garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon Parmigiano-Reggiano

4 Yukon Golds, scrubbed

Fresh chives, minced (garnish)

Sour Cream (garnish)

Preheat oven to 375 degrees. 

Combine butter, thyme, rosemary, lemon zest, garlic, sea salt, pepper and Parmigiano-Reggiano. Mix to combine. Form compound butter into a log, wrap in plastic wrap and refrigerate until ready to use. 

Place each potato in a large spoon, with a sharp knife slice potatoes every 1/4" making sure not cut all the way through. The spoon typically prevents from cutting through, but be cautious regardless. Take a small slice of compound butter and place between each slice of the potato. Any remaining butter should be rubbed on the outside of the potato before cooking. Place potatoes on baking sheet and cook for 30  minutes. At the 30 minute mark, drizzle with olive oil and cover with aluminum foil. Cook for another 15 minutes. 

Remove from oven, let cool for a few minutes. Sprinkle with sea salt, dollop of sour cream and minced fresh chives. 

The Simple Things in Life

Roasted Asparagus

Alright I have a confession to make, I am obsessed with asparagus. My favorite way to cook asparagus is to roast it, getting those green stalks good and crispy. Medium sized asparagus works best for roasting as it shrinks while roasting. Works great as a side dish to pork tenderloin, roasted chicken and even in a nice pasta dish. Or, as I eat them...alone. No hollandaise necessary, as some of the best dishes utilize the simplest ingredients.

Roasted Asparagus Recipe

Serves: 4
Prep Time: 3 minutes
Cook Time: 25 minutes

1 pound asparagus, medium
Garlic Salt
Kosher salt
Fresh ground pepper
Good olive oil

Preheat oven to 375 degrees.

Break off the tough ends of the asparagus. Place asparagus evenly on a baking sheet. Drizzle with olive oil and roll around to make sure all of the asparagus is covered. Sprinkle asparagus liberally with salt and pepper. Sprinkle the garlic salt only on the tips of the asparagus (this is the key to perfection).

Cook for 25 minutes until asparagus is crispy. Serve immediately.