Double Pesto Grilled Cheese Bites | Friday Night Bites

Today begins my five day mini vacation.  I guess you can call it a stay-cation.  Just needed a few extra days tagged onto the long holiday weekend to relax, take care of things around the house and do fun things around town. If you live in the Bay Area like I do, you know that living outside of San Francisco for the next five days will make it challenging to head over the bay bridge, since it is officially closed for preparations to opening the brand new bridge.  Years in the making, it is an exciting time for bay area residents.  Luckily, our plans do not include heading into the city for the long weekend.

As for this week’s Friday Night Bites, I was inspired by the sun dried tomato pesto that I made last weekend for the sandwich I entered into the Mezzetta Make That Sandwich contest.  Hubby couldn’t get enough of the pesto and said it was the secret weapon to a winning sandwich.  My fingers are crossed. In addition to that pesto, I made another wonderful pesto a couple weeks ago, that was equally as delicious.  I thought; why not combine them together to create a suburb little bite.  I love anything mini when it comes to an appetizer – oh heck – I love appetizers.  Oh and I adore a great grilled cheese sandwich, so why not make mini grilled cheese sandwich bites with the sun dried tomato and walnut arugula pesto.

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The result was bite sized grilled cheese sandwiches which you can simply pop into your mouth and savor those divine flavors.  I felt gruyere was the best cheese to combine, but you could use jarlsburg, fontina, swiss or any other cheese that has great melting qualities.  This is a rather loose recipe and you can make as little or as many little sandwiches as your heart desires.  I am sharing how to make twelve mini little sandwiches.  Manja!  Manja!

Double Pesto Grilled Cheese Bites

Makes 12 bites

6 Slices of white sliced bread (not too soft)

1 Cup Grated Gruyere Cheese

Olive Oil

Cut off the crusts on the bread.  Spread the sun dried tomato pesto on one side and the arugula walnut pesto on the other side.  Place 1/3 cup of the grated cheese on one side.  Place the other side on top and press down lightly.  Brush each side with olive oil.  Grill on medium heat in a large saute pan for about 8 to 10 minutes or until golden brown on each side and cheese is melted.  Cut each one into 4 peices.

Sun Dried Tomato Pesto

1 Cup Pine nuts, lightly toasted

¼ Cup Parmesan Cheese

2 Garlic Cloves, lightly minced

1 teaspoon Fresh Thyme or ½ teaspoon dried Thyme

1/3 Cup Extra Virgin Olive Oil

5 Tablespoons Sun Dried Tomatoes, packed in oil

Prepare the Sun Dried Tomato Pesto by adding all of the ingredients to a food processor and pulse until well combined.  Can be made a few days ahead of time if desired and allows the flavors to develop.

Walnut Arugula Pesto

4 Cups Arugula

½ Cup Walnuts

1 Garlic Clove, minced

1 Tablespoon Fresh Lemon Juice

1/3 Cup Olive Oil

¼ teaspoon of Salt

8 Grinds of fresh ground pepper

Add all of the above ingredients to a food processor and blend until smooth.  Taste and adjust seasoning.  Makes about ½ to 2/3 cup.  Store in the refrigerator in a sealed container for up to two weeks.

The Mezzetta Italian-Etta Sandwich

I absolutely adore a wonderful sandwich that is jam packed with flavor.  It can have a few ingredients or a million, as long as it tastes delicious.  I often gravitate towards a grilled or toasted sandwich over the soft bread type sandwiches – although those have a place in my repertoire too.  Probably my favorite staple sandwich is the classic grilled cheese.  Growing up it was the one with those slices of American cheese that came in the wrappers – you know what I talking about. Smile. The cheese melted really well and oozed out as you ate the sandwich.  As a grown up, my palate has refined a bit and my grilled cheese now is with jarlsburg, light rye and a bit of pepper jam inside. Still might sneak a childhood version now and then.

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Have you heard the famous phrase – “Don’t forgetta the mezzetta”?  When the wonderful folks at Mezzetta reached out to me to see if I wanted to have some of their wonderful products sent to me – there was no question in my mind – it was a resounding YES!  Oh and they shared that they were also sponsoring a Make That Sandwich competition. AND they sent me several jars of their wonderful products to use. Love Mezzetta!!! The grand prize is $25,000 for the winning sandwich recipe – that made my eyes light up.  I think I even see your eyes lighting up right now. Click here to learn more about how you can enter. My entry went in today and my fingers are crossed.  Smile.  Thought I would share my entry with all of you.

Going beyond my favorite grilled cheese, was my challenge to create a unique sandwich for the Mezzetta challenge along with meeting all of the criteria for the contest.  I pondered ideas for weeks, until finally being ultimately inspired by the Italian bounty of ingredients at my fingertips.  After contemplating how I would incorporate the ingredients sent to me by Mezzetta, it all came together a few days ago.  The birth of “The Mezzetta Italian-Etta” was born.  Hubby and I enjoyed it over the weekend.  He especially loved the handmade pesto which added that extra punch of flavor to this delicious sandwich.

The Mezzetta Italian-Etta

Serves 4

Ingredients:

Sun Dried Tomato Pesto:

1 Cup Pine nuts, lightly toasted

¼ Cup Parmesan Cheese

2 Garlic Cloves, lightly minced

1 teaspoon Fresh Thyme or ½ teaspoon dried Thyme

1/3 Cup Mezzetta Extra Virgin Olive Oil

5 Tablespoons Mezzetta Sun Ripened Dried Tomatoes

Marinade:

1/3 Cup Mezzetta Extra Virgin Olive Oil

1 Tablespoon Fresh Rosemary, finely minced

1 teaspoon Mezzetta Crushed Garlic

¼ teaspoon Salt

¼ teaspoon Pepper

½ teaspoon Mezzetta Hot Sauce

Sandwich:

3 Boneless Chicken Breasts (average 6 to 8 ounces), slice each one in half lengthwise

1 loaf Ciabatta bread

Olive oil for brushing ciabatta bread

8 Slices Proscuitto

2 Cup Arugula, lightly packed

6 Fontina Cheese slices

1 Cup Mezzetta Roasted Bell Peppers, drained and patted dry

½ Cup Mezzetta Deli-Sliced Peperoncini, drained and lightly chopped

1 Cup Mezzetta Marinated Artichoke Hearts, drained and lightly chopped

Preparation:

Prepare the Sun Dried Tomato Pesto by adding all of the ingredients to a food processor and pulse until well combined.  Can be made a few days ahead of time if desired and allows the flavors to develop.

Take each chicken breast and slice carefully in half lengthwise and place inside a large plastic freezer bay.  Prepare the marinade by adding all of the ingredients to a bowl and mixing well.  Add to the chicken in the freezer bag.  Seal the top and lightly shake to distribute the marinade over all of the chicken.  Let sit for 10 minutes. 

Preheat a grill to medium to medium high.  Slice the ciabatta loaf in half lengthwise and brush each side with the extra virgin olive oil.  Place onto the grill for 3 to 6 minutes until grill marks appear.  Turn often to prevent burning. Remove and let cool.

While the grill is still hot, add the chicken breasts.  Cook for about 8 to 12 minutes or until fully cooked.  Once you flip to cook the second side, add the fontina cheese slice to each chicken breast to begin melting.

In a large skillet, heat on medium high and add a touch of extra virgin olive oil to crisp and cook each slice of Proscuitto.  You can cook 2 to 3 slices at a time. Be sure to flip once to provide even cooking. Should take a minute or less to cook each slice to crispy perfection.  Let cool on a plate lined with paper towel.

To assemble the sandwich, spread the sun dried tomato pesto on each side of the ciabatta bread.  On the bottom part of the loaf add the crispy Prosciutto slices, and then layer the chicken breasts.  Next add the Arugula, roasted red peppers, marinated artichoke hearts and peperoncini.  Add the top part of the ciabatta loaf and press the sandwich lightly together.  Slice into four portions.  You can then slice each one of those in half. 

Gin & Tonic Sorbet | Friday Night Bites

At our last book club get together, we had the most amazing dessert.  We alternate between the 10 ladies in the club as to who will be the hostess (with the mostess). A couple weeks ago, Cindy opened up her lovely home to all of us to discuss our book selection – Transatlantic by Colum McCann.  The overall majority enjoyed the book and we had some lively discussion, which is a good thing. Sometimes the book doesn’t resonate with everyone and that is okay; just means the discussion is shorter.

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Cindy served an amazing cheese platter with fresh vibrant figs, distinctive crackers and an artisan garlic and herb creamy cheese.  It is always a treat for me to go to someone else’s house and be pampered by delicious food.  After a long workday, this was such a nice treat.  Along with an amazing dinner, she was giddy with delight to share her dessert.  She returned to the living room with a tray of little glasses with a white snow like dessert.  We asked her what it was and proceeded with – “taste it and give me your guesses”.  Many of us guessed lime sorbet and soon Cindy let us know that it was a Gin & Tonic.  We all broke out in laughter and delight.  Each bite was supreme.  I knew I needed to recreate and share with all of you.

In fact, I had a dinner party over the weekend and served this as a palate cleanser in between the starter course of handmade crab cakes with tomato chutney and the main event of merlot and pomegranate braised lamb shanks with couscous.  Just a quick side note, I served my Fig Crostini Trifecta as our appetizer course and sat outside since it was a perfect evening. My guests had such a big smile on their faces and not a drop of the sorbet was left. 

The recipe yields quite a bit; since a little goes a long way, I decided I would incorporate it into our Friday Night Bite repertoire. It is such a perfect little treat.  Trust me, I was not a huge gin person, but with the lime simple syrup, the gin is an afterthought. I would imagine you could substitute the gin for vodka and make a Vodka Tonic Sorbet. 

If you are part of a book club or simply just love to read, I would love to hear your suggestions for some great future reads.  In case you are curious, our current selection is Orange is the New Black by Piper Kerman.  So far, so good! Smile.

Gin & Tonic Sorbet

1/2 c water

1/2 c sugar

Juice & zest of 2 limes

2 1/2 cups tonic water

1/2 cup gin (I used Sapphire + added an extra splash)

1 egg white        

Prepare the simple syrup by boiling the water and sugar in a saucepan.  Once the sugar has dissolved, remove from heat.  Add the lime zest and juice to the simple syrup and allow to cool completely.

Once cooled, add the gin & tonic water.  Strain the mixture through a sieve and then freeze mixture. After 4 hours use a fork and scrape the mixture and put it back in the freezer.  Repeat 2 more times.  Alternatively, the mixture can be placed in an ice cream maker and follow machine instructions.

Froth the egg white with a fork. Combine with the sorbet mixture.  Using either a food processor or immersion blender, pulse the mixture quickly to attain desired consistency.  Refreeze. Serve in small glasses with a slice of lime and a small spoon.

Brown Butter & Cream Cheese Chocolate Chip Cookies | Secret Recipe Club

The third week of the month means it is Secret Recipe Club time.  It is a time when I get to experience the great reveal and who clandestinely had my blog for a month.  Did they look through every post or simply go to their favorite category to make their decision?  Sometimes I am astonished how far back the viewing goes; sometimes a post from several years ago makes the great reveal.  What post will it be this month? If you want to get in on the action, simply click on the Secret Recipe Club and learn how to join in the fun. 

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For August I was assigned to Toni whose blog is called Mommy’s Menu.  Toni resides in Utahand is a mother to 7 children.  She loves to cook along with being handy in the kitchen and staying within budget.  Although I have never met Toni, I can only imagine that she puts on her Super Mom Cape each and everyday.  Hats off to you Toni!  After browsing through her many delicious recipes that are approachable along with being crowd pleasers, the Cream Cheese Chocolate Chip Cookies just resonated in my brain.

After reviewing the recipe, I noticed it did not call for any eggs.  Typically every recipe I have ever made for Chocolate Chip Cookies called for eggs.  Interesting I thought.  After researching a bit, the original recipe was devised due to an egg allergy.  The cream cheese makes for a remarkable substitute and mimics the eggs qualities in the cookie. 

The recipe called for melted and cooled butter, which I thought was a unique step in the preparation of this recipe.  I always like to add my own touches to recipes to make them my own.  With my adoration for brown butter, this was the perfect opportunity to add another element of flavor to these cookies by browning the butter.  The result was an added layer of deliciousness to these magnificent cookies. Enjoy this unique spin on the traditional chocolate chip cookie.

Brown Butter & Cream Cheese Chocolate Chip Cookies

Makes 60 Cookies

8 oz. Cream Cheese, softened

1 ½ Cup Brown Butter, melted and cooled

2 Cup Brown Sugar

1 Cup Granulated Sugar

1 Tablespoon + 1 teaspoon Vanilla

1 teaspoon Baking Soda

1 teaspoon Salt

4 Cups + 6 Tablespoons All Purpose Flour

3 Cups Semi Sweet Chocolate Chips

Preheat the oven to 325 degrees and line baking sheets with parchment paper.

In a large skillet, add the butter and cook on medium to medium high heat until brown begins to brown and smell nutty.  Remove and let cool completely.

Cream together the cooled brown butter, cream cheese and sugars until light and fluffy.  Add the vanilla.

Sift together the dry ingredients and then add them slowly to the butter mixture until well combined.  Stir in the chocolate chips. 

Place a large scoop (I used a one and half inch ice cream scooper) to make uniform cookies, onto the cookie sheet. Slightly press cookie down with your hand. Bake 12 to 14 minutes or until cookies are light golden brown.  Let cool and then finish cooling process on a wire rack.

Fig Crostini Trifecta | Friday Night Bites

My adoration with figs continues.  A new fig season begins and many recipes to be made with these purple little gems.  One day soon I will be setting aside time to make 60 plus jars of Balsamic Fig Jam to have for gifts and of course for personal enjoyment.  Thinking about it now, I will probably lean on the side of making more than sixty.  It is actually quite simple to make – I just need to secure the time.

When I spied figs at Trader Joe’s a few weeks ago, I knew the window had opened but before I know it, that window will close.  The time is now – carpe diem.  Don’t be shocked if you see several upcoming posts featuring figs.  The most common figs on the market are the Brown Turkey and Missionfigs.  You may see both green and purple figs, which both taste similar but visually quite dissimilar. 

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On Saturday, I am throwing a small dinner party and I am in the process of finalizing the menu.  I have confirmed that the Fig Crostini Trifecta will be our starting course.  These were a Friday Night Bite special and incredibly tasty that they are making a repeat performance this weekend.  I believe my guests will devour them.  For our first course, I am preparing my infamous crab cakes served with tomato chutney.  Next will be the main event - Pomegranate-Merlot Braised Lamb Shanks that will cook slowly all day in my All-Clad Slow Cooker.  I actually purchased the slow cooker last year and it is still in the box.  Thought it was about darn time to crack open the box. Smile.  Honestly, I can’t decide on a dessert.  Any brilliant ideas? 

Let’s talk about these fig crostinis.  For whatever reason, I love the word – trifecta.  It just rolls off the tongue and I had it stuck in my head, which led to the creation of the Fig Crostini Trifecta.  Sometimes my mind works in mysterious ways through the creative process. A Crostini has to be one of the simplest yet versatile appetizers you can make.  The combination of toppings are infinite.  I chose ingredients that were natural pairings with figs and swung out a bit with the Arugula walnut pesto, but it completely works.

I found that I could assemble these an hour before serving without the Crostini becoming soggy – a great thing indeed.  A magnificent tip for effortless entertaining is to select recipes that you can make ahead with ease in preparation – that way you have time to spend with your guests.  I typically set a goal for myself to be 100% ready 30 minutes prior to my guests arriving and relaxing with a glass of wine.  I use an entertaining checklist that encompasses my menu, shopping list, cooking & preparation timeline, table setting, house cleaning along with any final touches.

Looking forward to my dinner party on Saturday and will send out some pics via instagram to share with all of you.  In the meantime, I hope you enjoy the Fig Crostini Trifecta.

Herb and Garlic Cheese, Balsamic Fig Jam and Fig Crostini

Makes 12

1 baguette, 12 half inch slices

Olive oil

Salt

4 to 6 ounces creamy herb and garlic cheese

Balsamic Fig Jam (handmade or store bought)

6 Fresh Figs, stem trimmed and quartered

Brush both side of the baguette slices with olive oil and lightly season with salt.  Place on a cookie sheet into a 350 degree oven.  Cook for about 6 to 7 minutes per side then let cool.

Spread about two teaspoons of the herb and garlic cheese onto the Crostini.  Next spread a teaspoon of the balsamic fig jam and then top with two of the quarters of the fresh fig.

Walnut Arugula Pesto, Blue Cheese, Walnut and Fig Crostini

Makes 12

1 baguette, 12 half inch slices

Olive oil

Salt

Walnut Arugula Pesto (see below for recipe)

¼ Cup Walnuts, toasted

1/3 Cup Blue cheese crumbles

6 Fresh Figs, stem removed and quartered

Brush both side of the baguette slices with olive oil and lightly season with salt.  Place on a cookie sheet into a 350 degree oven.  Cook for about 6 to 7 minutes per side then let cool.

Spread about two teaspoons of the walnut Arugula pesto onto the Crostini. Next sprinkle a bit of the blue cheese crumbles then add the two quartered fresh figs and sprinkle a few of the toasted walnuts on top.

Walnut Arugula Pesto

4 Cups Arugula

½ Cup Walnuts

1 Garlic Clove, minced

1 Tablespoon Fresh Lemon Juice

1/3 Cup Olive Oil

¼ teaspoon of Salt

8 Grinds of fresh ground pepper

Add all of the above ingredients to a food processor and blend until smooth.  Taste and adjust seasoning.  Makes about ½ to 2/3 cup.  Store in the refrigerator in a sealed container for up to two weeks.

Cambozola, Caramelized Onions and Fig Crostini

Makes 12

1 baguette, 12 half inch slices

Olive oil

Salt

¼ pound Cambozola Cheese

1 large White Onion

2 Tablespoon Butter

2 teaspoon sugar

½ teaspoon Salt

8 Grinds fresh ground pepper

6 Fresh Figs, stem removed and quartered

Brush both side of the baguette slices with olive oil and lightly season with salt.  Place on a cookie sheet into a 350 degree oven.  Cook for about 6 to 7 minutes per side then let cool.

To make the caramelized onions, peel the onion and cut in half.  Slice very thin slices.  Over medium heat add the butter to a medium sized sauté pan and let melt.  Add the sliced onions and toss with the butter.  Next add the sugar, salt and pepper and toss.  Cook over medium heat for about 30 minutes or until golden brown.  Be sure to toss frequently to prevent burning.  Remove and let cool.

Spread about two teaspoon of cambozola cheese on each Crostini or less if desired.  Add a heaping teaspoon of the caramelized onions on each Crostini then top each one with two of the quartered figs.

Fig, Beet and Watermelon Salad with Caramelized Shallot Dressing

A trip this weekend to the farmers market proved to be fruitful once again.  If you remember, I made a Farmer’sMarket Salad with Honey Lime Dressing about a week ago.  It was simply divine and this week I have another delightful summer salad to share.  Okay, if you know me or have been follow Authentic Suburban Gourmet for sometime, you know I have a slight obsession with figs.  I never really had them as a kid, except for the good ole fig Newton.  My affinity with these perfect little gems spans from my making my Balsamic Fig Jam to strategically placing on a Proscuitto and Fig Pizza.  The vivid colors of this salad scream fresh and tasty. 

A great salad can be a masterpiece, perhaps even your own Mona Lisa of sorts.  The possibilities are endless.  Often when I head to the farmers market I will browse the vendors to observe the seasonal offerings.  The simple clue is when 2 or 3 vendors are carrying the same items, and then you wrap back around and choose the vendor with the freshest produce.  Summer time is particularly bountiful with heirloom tomatoes, berries of all sorts, stone fruit galore, colorful peppers and sweet corn.

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I do have my favorite vendors but always open to exploring new ones.  It is great to ask questions about where they have their farm, the history and if they have any specialties. Often they will share tips on how to prepare and/or simple recipes that you can try at home.  I enjoy learning and asking questions, that is how you become an expert and continue to expand your repertoire.

As I mentioned earlier, I have a fondness for figs.  Oh and beets too. Big smile. Hubby and I enjoy a roasted beet salad.  Thought I would mix it up a bit and throw in the figs and watermelon.  With the earthy beets and sweet figs and watermelon, it needed something smoky yet sweet and tangy to balance all of the flavors.  Thus my caramelized shallot dressing came into being.  The gorgonzola cheese simply added that extra punch to round out the delicious flavors.  Hope you enjoy it as much as we did!

Fig, Beet and Watermelon Salad with Caramelized Shallot Dressing

4 Medium Red Beets

4 Medium Golden Beets

Olive Oil

2 Cups Watermelon, one inch cubes with seeds removed

10 Figs, cut off stem and slice in half lengthwise

2/3 Cup Gorgonzola Cheese, crumbled

Heat oven to 350 degrees. Trim the ends slightly on each beet.  Lay on a cookie sheet with a one inch edge.  Drizzle with olive oil and rub over each beet.  Cook in oven until beets are tender.  You can check with a sharp knife and if it enters easily, the beet is done cooking.  Allow about 45 to 60 minutes.  Remove from oven and let cool.  Once cool, remove the skin with a sharp knife and cut into one inch cubes.  Set aside.

To assemble, add the beets, watermelon and figs to a large bowl.  Add the dressing and toss gently.  Sprinkle with gorgonzola cheese on top.  Season with additional salt and pepper if needed. 

Caramelized Shallot Dressing

2 large Shallots, peeled and sliced thin

Olive oil for sauté

¼ Cup Olive oil

2 Tablespoon White Balsamic Vinegar

¼ teaspoon Salt

8 grinds Pepper

In a medium skillet add the olive oil and shallots.  Cook on medium heat until caramelized for about 5 to 7 minutes.  Watch carefully so they do not burn.  Let cool.  Add all the ingredients to a jar with a tight fitting lid, then shake for a minutes.

Harry's Bar Famous "Grilled Ham & Cheese Sandwich" | Friday Night Bites

Who doesn’t want to be transported to Venice Italy for an evening?  I can’t imagine someone turning down such a special invitation – certainly not me.  If you have ever traveled to Venice, then you probably have stepped into the famous Harry’s Bar.  This is the home of the world famous Bellini cocktail which derived its name from the unique pink color, which reminded the owner of the color of the toga of a saint in the painting by 15^th century Venetian artist Giovanni Bellini.  It is simply pureed white peaches and Prosecco.

Harry’s Bar is steeped in history with its roots beginning in 1931 by the bartender Guiseppe Cipriani.  History dictates that Harry Pickering, a wealthy young man from Boston frequented the Hotel Europe where Cipriani was bartending.  Harry exclaimed one day that his family cut off his funds due to his excessive drinking, Cipriani loaned him 10,000 lire (about $5,000 dollars).  Approximately two years later, Harry returned and gave Cipriani 50,000 lire in return.  Cipriani was very thankful and appreciative.  Harry said – “Here’s the money.  And to show you my appreciation, here’s 40,000 more, enough to open a bar.  We will call it Harry’s Bar.”

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Despite not physically visiting Harry’s Bar in Venice YET, I am fixated with all things Harry’s Bar.  It is on my bucket list along with several other Italian destinations.  Hoping this list item gets checked off soon.  Smile. Several years ago, I mean, several years ago, I purchased the cookbook.  One of my absolute favorite things to make is the Grilled Ham and Cheese Sandwich.  It is a perfect nibble to enjoy with a fresh Bellini cocktail.  This is not the grilled ham and cheese sandwich you grew up eating – it has a gourmet flair and spin. 

Hubby and I jetted off to Venice, figuratively last weekend when we enjoyed a chilled fresh Bellini Cocktail along with several of these addictive little sandwiches.  We sat outside where we enjoyed the summer evening warmth and gentle breeze along with the soothing sounds of the fountain in the background.  It was a perfect evening.

Grilled Ham and Cheese Sandwich

Makes approximately 48 Sandwiches

1 ½ pound Gruyere cheese, grated

¼ C. Grated parmesan cheese

2 Egg yolks

2 T. Worcestershire sauce

2 t. Dijon mustard

2 to 4 dashes of Tabasco sauce

2 to 4 T. Half and half

24 Slices of white bread

12 Slices of Black Forest Ham

Olive oil

In a food processor, add the cheese, eggs, Worcestershire sauce, Dijon and cayenne. Pulse until combined. Add one tablespoon at a time of the half and half until you have a smooth and creamy consistency.

Lay out two slices of bread and spread the cheese mixture over each slice and add a slice of the ham on one side. Put the two pieces together and cut off the crusts. Brush olive oil on each side of the sandwich. Cut in half and then each piece in half again, lengthwise. Repeat the process until you have enough sandwiches.

Use a stovetop griddle to cook the sandwiches over medium heat until each side is golden brown and the cheese is melted.

Farmer’s Market Salad with Honey Lime Vinaigrette

Strolling through my local farmer’s market early on a Saturday morning is incredibly relaxing.  I try to enter without preconceived ideas of what to purchase or planned recipes.  I have every intention of letting my mind be open to what bounty is available while exploring each vendor’s booth.  I must admit, I have a few favorites.  With the seasons consistently changing, the selection is embryonic and thus my repertoire evolves.

With my global friendly bag in hand, my mission begins.  A few baskets of small orange sweet tomatoes and ripe red tomatoes make their way into my basket from one of my favorite vendors, which happen to have prime real estate at the entrance of the market.  I guess that could be looked at two ways – people pick up right away or choose to stroll the rest of the market and then have a full bag.  I am the first scenario.

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The peppers during the mid to late summer season come in a variety of colors including red, orange, yellow, purple and green.  I picked one of each since I could not resist.  One of my absolute favorite items to find at the farmer’s market is fava beans.  They take a bit of tender loving care to prepare, but well worth every minute of preparation.  The peaches are at the peak of perfection now – so sweet and such a robust true peach flavor in each bite. 

With a full bag of various farmer market delights it was time to head home and unpack my treasures.  I had picked up the latest Food & Wine magazine which featured a perfect salad on the front cover. I altered the recipe a bit to fit our taste. I just happened to pick up many of the ingredients at the farmer’s market with a few missing that could be purchased from Trader Joe’s.  Hubby and I are trying to eat lighter during the weekdays and this salad was a perfect week night dinner.

Lately we have a new television obsession – Devious Maids.  Are you watching it?  If so, what do you think? 

Farmer’s Market Salad with Honey Lime Vinaigrette

Salad

1 Cup Fava Bean (shelled and blanched)

1 ½ Cup White Corn (2 ears)

2 Peaches cut into thin wedges

1 Avocado, pit removed and cut into small dices +1 teaspoon of lemon juice to prevent browning

1 large Orange Bell Pepper, finely julienned

1 Cup Orange Cherry Tomatoes cut in half

1 Cup Red Cherry Tomatoes cut in half

½ Cup Cilantro, coarsely chopped

Honey Lime Vinaigrette

¼ Cup Olive Oil

¼ Cup Lime Juice

Zest of one lime

1 Tablespoon Honey

1 Jalapeno, seeded and minced

2 Scallions, thinly sliced

¼ teaspoon salt

8 grinds of pepper

Add all of the above ingredients together into a bowl and mix well.  Let sit for one hour, then taste and adjust seasonings.

To serve, add all of the salad ingredients to a large bowl and add the dressing, then lightly toss.  Serve on a large platter.

Manchego and Sausage Bites with Apricot Jalapeno Dipping Sauce | Friday Night Bites

Although I have never actually stepped foot in the country of Spain, I am utterly obsessed with Tapas. Spainis definitely on my bucket list. Tapas are small appetizers or snacks in the Spanish cuisine.  They are served cold and hot.  The most common ingredients, types and flavors include olives, peppers, and seafood including anchovies, ham, meatballs, garlic, salted cod, chorizo, garlic, empanadas, roasted pork, mushrooms, manchego cheese and frittata. Quite honestly, the combinations are simply endless.

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Often my inspirations for my appetizers come when I am driving into work and have time to think.  Last week, I drove all over the Bay Area including Redwood Shores, Fairfield, Oakland, Sonoma, San Francisco, Fremontand Pleasanton.  Needless to say, I had some time in the car and time for thinking.  The majority of my appetizers are simple yet they pack some great flavor profiles.  This week my mind drifted to Spanish inspired tapas with a twist.  Okay, a one bite wonder on a toothpick is my kind of appetizer. Then you take it to the next level by plunging into a spicy – I believe nirvana has been reached.

I took Andouille sausage, manchego cheese and a Californiaavocado and laced onto a decorative toothpick then created a spicy bath for these to be dipped into.  It was simply apricot jam along with small diced jalapeno bits and heated in a pan and cooled.  Although the andouille sausage originates in France, the combination worked for me and absolutely loved the spin I put on this simple appetizer.

Manchego and Sausage Bites with Apricot Jalapeno Dipping Sauce

Makes 24

2 to 3 Andouille Sausages, cut into ½ inch slices (24 pieces)

1 teaspoon olive oil

24 small cubes Manchego cheese

24 small cubes Avocado

2 teaspoons Fresh Lemon Juice

In a medium skillet, add the sausage slices and the olive oil.  Cook on medium heat until each side is golden brown and fully cooked.  Remove and drain.  Add the small cubes of avocado to a bowl along with the fresh lemon juice and lightly toss to cover to prohibit browning.

To assemble, add the avocado first then the sausage then the cheese.  Lay onto a platter along with the dipping sauce.

Apricot Jalapeno Dipping Sauce

½ Cup Apricot Jam

1 Jalapeno Pepper, seeds removed and diced small

Add to a small pan and heat on medium until jam is melted.  Take off heat and let cool.