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Artichoke Flatbread

June 13, 2013 By Filed Under: Recipe

A Farmer’s Market FeastSF farmers market

~ I absolutely LOVE June! And many of my favorite reasons can be found on Saturday morning strolling by the stands of our Farmers Market.  The strawberries, asparagus, honey, breads, spinach….   just gorgeous and waiting to be included in something scrumptious.   Here’s a delicious recipe with Farmers Market finds you can enjoy and serve for a lovely summer lunch this weekend.

If you make it to your Farmers Market be on the look out for spinach, tomatoes, crunchy wheat flatbread and creamy garlic-and-herb goat cheese.

You can also find these or variations at Bay Area stores including:  Whole Foods, Trader Joes and the recently opened  New Leaf in Pleasanton.

Ingredients:

  • 4     whole wheat flat bread (naan)
  • 3     tablespoons olive oil
  • 6     cups fresh spinach leaves
  • 6     ounces garlic and herb flavored goat cheese, crumbled
  • 2     6 ounce jars marinated artichoke  hearts, drained and chopped
  • 1       medium tomato, choppedFlat bread
  • 1/2  teaspoon salt
  • 1/4  teaspoon pepper
  •           pizza seasoning (optional)

 Directions:

  1. Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.
  2. Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.

 

 Enjoy!

xo~oyp

 

 

Finally Friday ~ Watermelon Jello ~ Yumm-EE

June 7, 2013 By Filed Under: Recipe

See, we told you on Monday that Friday would be here before you knew it! Well, we didn’t really, but it’s here isn’t it! =)

This little ditty is a great idea for people like me, who LOVE dessert, but don’t particularly love the calories.  Soooo, bring on the jello.  Thanks to Sunset, this dessert was a hit at a dinner club event I went to last week.

Watermelon Jello
Serves 6/15 minutes + 2 hours to chill
3 envelopes unflavored gelatin
3/4 cups sugar
4 cups watermelon juice (from 8 lbs watermelon, pureed and strained)
Watermelon balls
Sweetened whipped cream
1/4 cup thinly sliced mint leaves

1. Sprinkle gelatin over 1 cup cold water in a small glass bowl and let stand 1 minute.  Microwave on high until hot and gelatin is melted, about 1 minute.  Add sugar, whisking until dissolved.  Whisk mixture into watermelon juice.  Divide mixture among 6 glass dishes.  Shill until set, about 2 hours.
2. Top each servin with a few melon balls, a dollop of whipped cream, and a sprinkle of mint.

Enjoy!!

xo~OYP

Haute Dog Melts

May 23, 2013 By Filed Under: Recipe

There is nothing more American then Hot Dogs.  There’s also nothing more.. done.. at the tradition summer kickoff  bbq than Dogs. But…not these barkers.200912-r-hot-dog-melts

Thanks to Wolfgang Puck

TOTAL TIME: 30 MIN

SERVINGS: 6

In a nutshell – He splits the dogs, fills them with cheese and wraps them in bacon. Once they’ve been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they’re to drool for.

1/2 cup plus 2 tablespoons mayonnaise

1/4 cup sour cream

1/4 cup drained prepared horseradish

1/4 cup Dijon mustard

1 tablespoon honey

1 tablespoon minced shallots

1 tablespoon minced chives

1 tablespoon fresh lemon juice

Salt and freshly ground pepper

6 slices Gruyère cheese (3 ounces)

6 all-beef hot dogs, slit lengthwise

6 thin slices of lean bacon

6 hot dog buns

  1. Preheat the oven to 425°. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives and lemon juice and season with salt and pepper.
  2. Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.
  3. Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Place each hot dog in a bun and serve, passing the horseradish sauce on the side.

Feelin’ Hot Hot Hot!

Derby Day Delights for You… but a Little too Racy for Your 3 Year Old!

May 3, 2013 By Filed Under: Recipe
Saturday marks the 139th Kentucky Derby-
Also known as The Greatest Two Minutes in Sports.

How does one celebrate such an elegant tradition with just a hint of horseplay? We recommend serving up 2 of our track favorite Mint Julep Derby Day Delights!!
1.  Mint Julep – Sipping Style

mint
Ingredients
4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar
Directions
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.
To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.
2.  Mint Julep Cupcakes
 mint julep cupcakes
Ingredients
1 cup butter
2 cups sugar
1 teaspoon pure vanilla extract
1 teaspoon pure mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup of bourbon (or whiskey) (plus extra for tops of the cakes.)
frosting:
2 sticks of butter (softened)
4-6 cups of powdered sugar
1/2 tsp. mint extract
1 tablespoon bourbon
1/4 cup of milk or cream
Mint leaves for garnishing
Directions
Preheat the oven to 350º F, line 24 cupcake tins with liners and set aside.
In a small bowl, combine salt, baking powder, and 1 3/4 cups of the flour.
In a large bowl, beat the butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture until just combined. Add the milk and bourbon to the batter, and then the remaining flour (1 cup). Don’t over-mix!
Divide batter equally amongst the 24 tins. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
Once cool, prick the tops of each cake with a fork and brush tops with bourbon.)
For Frosting:
Whip the butter until creamy and pale. Add the powdered sugar a cup at a time until thick and paste-like. (You may not need all 6 cups.)
Add the extract and bourbon and then the milk- 1 tablespoon at a time until frosting is thick and creamy. Add additional powdered sugar or milk if the frosting is too wet or dry.
Swirl or pipe frosting onto cupcakes and garnish with a mint leaf or straw. (Optional.)
Now put on your biggest hat and enjoy- Ya’ll!kentucky derby hats

Brussell sprouts are SO out…

January 23, 2012 By Filed Under: Recipe

And watermelon radishes are in!

Over the last year, I’m sure you’ve noticed that practically every restaurant is serving their perfected plate of brussell sprouts.  And don’t get me wrong, they can be delish, but I’m also getting a little bored.  So, enter the watermelon radish.  Not only are these guys super pretty, there are recipes that are starting to pop up that make them look delectable!  Like this one…

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

  • 2 bunches medium watermelon radishes
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

At medium-high heat, Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

 

 

Can’t go wrong with a bundt.

December 14, 2011 By Filed Under: Recipe

Nothing Bundt Cakes serves up THEE best bundt cakes on the planet.  This Thanksgiving I prepared my own and the fam fell over, yearning for more.  The Coconut Bundt Cake with powder sugar icing is off the charts.  Make it, try it, serve it.  You won’t be sorry!

  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/4 cups canned unsweetened coconut milk
  • 2 cups (packed) sweetened flaked coconut (about 7 ounces)
  • 1 3/4 cups powdered sugar
  • Additional sweetened flaked coconut (optional)

Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.

Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

Voila!

Pumpkin gingersnap ice cream

October 26, 2011 By Filed Under: Recipe

YUM!

1 pt. whipping cream
.5 cups milk
1 cup packed light brown sugar
1 cup pumpkin puree
1 stp. each ground ginger, cinnamon, and vanilla extract.25 tsp salt
.5 cup coarsely crushed gingersnaps
2 tbsp. bourbon (optional)

1. Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to maker’s directions.
2. Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2.5 hours and up to 1 week (gingersnaps soften somewhat after 1 day).

Enjoy!!

Tarragon Chicken Salad

August 19, 2011 By Filed Under: Recipe

A great summer picnic dish, this chicken salad will have your friends and family saying, ‘ooooyeeee, yum!’

Tarragon Chicken Salad

Rub 3 6 ounce boneless chicken breasts with olive oil. Roast at 400 degrees until cooked through, about 14-16 minutes.  Let cool, then shred.  Mix together 1/2 cup mayonnaise, 1/4 cup chopped tarragon, 1 teaspoon grated lemon zest, and 1 tablespoon lemon juice.  Fold in the chicken, 2 sliced scallions, and 2 sliced celery stalks. Season with salt & pepper, and serve over watercress.

Best. Chocolate. Chip. Recipe. Ever.

July 12, 2011 By Filed Under: Recipe, Uncategorized

This Chocolate Chip Cookie Recipe IS the Real Deal

I have always had a dream of someday being the mom that makes the best chocolate chips cookies on the block. Silly, yes, I know, but true!

So, over the past decade I have been working to make this domestic dream a reality; having tried multiple recipes, and tweaking the ever so famous everyday Tollhouse recipe, only to be disappointed in the result.  That is, until I came across this recipe with baking tips (originally featured in the New York Times) over at The Sisters Café. It is so good that I had to share!

Secret #1 First you mix the butter and the sugar called for in the recipe for a good 3-5 minutes. This helps the sugars dissolve and whips the butter. **AND a little tip from me ALWAYS use butter–no margerine. I use regular salted, because that is what I stock in my kitchen. I just cut the salt down a little in the recipe.

Secret #2 OK this one is hard–it really tests your patience:) You need to let the dough rest overnight, but a 36-hour rest is prime. That gives the dry ingredients time to fully soak up the eggs, creating a dough that’s exceptionally dry–which makes for the perfect texture when baked.

Secret #3 Make BIG cookies. You’ll be measuring the dough in a 1/3 measuring cup to create cookies that are about 5″ so you can enjoy all the different textures. The outside edge will be golden brown and crisp, the center will be light and soft and chewy, and between the two you’ll find a ring where those textures intertwine.

Secret #4 Right before you slide your dough balls into the oven, add a sprinkle of sea salt (or kosher salt). That small touch will seriously bring out the flavor and add a complexity to the taste. If you forget the salt on a tray of these cookies, you will miss it. Trust me.

Lemonade-Inspired Creative Cocktails

June 21, 2011 By Filed Under: Recipe

No more venturing to street festivals with a thermos full of lemonade crytstal lite & vodka! Here are a few great ideas to spruce up your tasty & refreshing lemonade drinks for the fab summer parties you’ll be throwing or picnics you’ll be attending!

Thyme & Lime Lemonade
1/4 cup fresh lime juice
3/4 cup vodka
10 fresh sprigs of thyme
Mash up the lime and thyme together, and add the lemonade into a glass pitcher. Store for about 24 hours, and then add the vodka day-of-drinking. Pour over ice and add a sprig of thyme for garnish. Yumma-lumma!

Lemo-mint & Hibiscus
4 bags hibiscus tea
2 cups fresh mint
Steep the tea in 2 cups boiling water, gently adding and mashing the mint in. Let cool, and then combine the tea with 3 cups lemonade. Pour over ice and add mint sprigs for garnish.

All grown-up Arnold Palmer
2 tbsp salt
1/2 tsp cayenne pepper
2 bottles of beer
Wet the rim of the glasses and dip in the salt/cayenne mix. Combine the beer & lemonade and pour over ice. Spicaliscious!

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