Pumpkin Bruschetta | Friday Night Bites

With the fall season officially here, I have embraced the change.  You all know that I absolutely adore figs but a close second is pumpkin.  I do have one more fig delight that I will be sharing with all of you on Tuesday of next week.  In the meantime, I am excited to share this Pumpkin Bruschetta with all of you.

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One of my favorite online magazines is from Paul who produces an absolutely stunning and feast for the eyes magazine called Sweet Paul Magazine.  If you have not yet had the pleasure of this mouthwatering and creative delight, then simply click here and get ready to be amazed.  When I sifted through the current issue, fall 2013 I was immediately drawn to the pumpkin bruschetta.   I knew this had to be incorporated into my weekly Friday Night Bites series.  Of course, I wanted to put my own spin on the recipe and I added a sweet balsamic reduction along with toasted fresh sage.  The results were nothing short of magnificent.  If only I could sing in tune, I would shout to the rooftops with delight.

Hubby and I enjoyed this last weekend and gobbled them all up along with enjoying a wonderful glass of Cabernet Sauvignon from Michael Chiarello’s winery of the same name derivation – Chiarello Family Vineyards.  Each time I go to lunch in Yountville, I make sure to veer off to Napa Style and pick up 4 or 5 bottles of Bambino Cabernet.  It is a robust and rich wine full of dark fruits, spices and a hint of licorice along with being incredibly gorgeous.  Trust me - you won’t be disappointed, especially if you are a lover of great cabernets.  The other treasure if called the Eileen and it is a super cabernet that is a bit more strain on the pocketbook but worth every dollar.  I am well stocked but I know that won’t last too long - time to take a trip to Yountville. Smile.

These little fall gems would be perfect for you next dinner party and can be served room temperature along with being made an hour ahead of time.  I am sure there are numerous spins that could be created on this bruschetta – any ideas you want to share?

Pumpkin Bruschetta

Makes 16 Bruschetta

4 Cup Fresh Pumpkin, remove outside skin, seeds and then cut into small dice

Baguette, 16 slices (1/2 inch thick)

Olive Oil

Salt

Pepper

¼ Cup Parmesan Cheese Shavings

3 Tablespoons Pinenuts, toasted

8 Large Fresh Sage Leaves

¾ Cup Balsamic Vinegar

Brush each slice of baguette with olive oil on each side.  Lightly sprinkle salt.  Preheat oven to 350 degrees.  Lay all sliced on a cookie sheet.  Cook for about 10 minutes or until light golden brown.  Let cool.

Arrange cubes of pumpkin onto a large cookie sheet with sides.  Generously sprinkle olive oil over the pumpkin and toss until well coated.  Season with salt and pepper.  Roast for about 30 to 35 minutes or until soft.  Remove and let cool.

In a sauce pan, add the fresh sage leaves and toast until crispy.  Watch carefully so they don’t burn.  Let cool and break up into pieces.

In a sauce pan, add the balsamic vinegar and cook on medium until it reduces and becomes a thicken consistency similar to maple syrup.  If it becomes too thick simply add a touch more to thin it out.

To assemble, spoon the pumpkin on top of the toasted bruschetta then top with the pinenuts, sage leaves and drizzle with a bit of reduced balsamic and top with a touch of the parmesan cheese and a light sprinkle of salt to enhance the flavor.

Spicy Cheddar Parmesan Cheese Straws | Secret Recipe Club

Fall has officially arrived.  Not sure why I always have a hard time saying goodbye to summer but each year it is challenging for me.  On Saturday in the Bay Area we had our first good down pour of rain.  With the rain, it made the entrance of fall just a bit easier to adjust too.  I love the recipes that are predominately fall inspired by pumpkin, squash, Brussels sprouts to name a few, along with enjoying homemade soups, braised dishes and the smell of baked goods permeating the house.

Speaking of baked goods, I made the most incredible cheese straws over the weekend.  The recipe comes from Feast on the Cheap and happens to be my match this month for the Secret Recipe Club.  If you are not familiar with this secret club, let me share a quick snapshot.  Essentially there are about 200 food bloggers who are in the club and each month are paired with another blogger and it is a secret, until reveal day.  Once reveal day hits, you can see who had you and what recipe they chose from your blog.  It is my favorite time of the month when group C has their reveal.  Wonder what recipe will be picked this month?  Hum.

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This month I was paired with the mother and daughter duo from Feast on the Cheap.  Mary Ann has been a professional caterer and an operating room nurse.  She is one busy bee, but I can sense from her blog that she has a true passion for both and makes it happen.  I have to imagine that her co-workers at the hospital are a lucky bunch and well fed.  The other half of this dynamic duo is her daughter Mariel who learned to cook from her talented mother and experimentation. Mariel earned a B.A. in English and puts it to good use with her contributions to SELF, Martha Stewart Living, Redbook and Good Housekeeping to name a few. 

I was excited to have these lovely ladies food blog to browse through and choose a divine recipe.  They did not make it easy, since the choices are endless.  With my love of appetizers, I kept coming back to that category.  I had not made cheese straws in many years and their recipe intrigued me.  They used bread crumbs which I soon learned helped to make these cheese straws crispy and crunchy.  The original recipe yielded a lot of cheese straws and I knew I wanted to roll them out very thin and narrow, so I decided to cut the recipe in half, which is the recipe included below.  In addition, I increased the spice factor and added parmesan cheese to kick up the flavor another notch.  Instead of adding to the mixing, I decided to roll it into the top of dough.  The result was pure perfection.  Thank you Mary Anne and Mariel for an amazing recipe and inspiration!

Spicy Cheddar Parmesan Cheese Straws

Makes about 7 Dozen

1 Cup Shredded Extra Sharp White Cheddar Cheese, grated

½ Stick Butter, room temperature

1 ½ Cup Panko Bread Crumbs

¾ Cup Flour

1/3 Cup Milk 

1 teaspoon Cayenne

1 teaspoon Smoked Paprika

½ Cup Parmesan Cheese

Use a food processor with a metal blade, add the panko bread crumbs and pulse lightly.  Next add all of the other ingredients (except the parmesan cheese) and pulse.  It should be well blended and able to form a ball with your hands.  If you need to add more milk do so at 1 tablespoon increments until dough combines, but not sticky.

Flatten into a disk and wrap in plastic wrap.  Let chill 30 minutes.  Position the oven racks in the middle.  Preheat oven to 350 degrees.

Place the disc between 2 layers of plastic wrap and roll the dough to about 1/8^th inch thickness.  Sprinkle about ½ of the parmesan cheese on top and roll to ensure it permeates the dough. Cut the dough into strips using a ravioli wheel cutter.  Cut into 5 inch strips lengthwise and about ½ inch at the width.  Place onto a cookie sheet that is lined with parchment paper.  Bake for about 12 to 15 minutes or until golden brown.  Let cool on a wire rack.  Repeat process until dough is all used.

Chili & Lime Pumpkin Seeds | Friday Night Bites

Do you ever just want a little something to nibble on? If you love food like I do, then I am sure your resounding answer is YES. Have I got a simple treat for this week’s installment of Friday Night Bites.

With the scent of fall in the air, the shorter days and longer nights upon us, it means that pumpkin season is almost here. Like figs, I am a bit obsessed with this round orange sphere of goodness. I have been conquering up recipes in my head and some wonderful ones to share with in the coming weeks. I picked up pre-packaged raw pumpkin seeds from Trader Joe’s last night. Why work so hard to get those little seeds, when they are simply a quick snip with the scissors and the package is open and ready to use.

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I thought I would get a jump on this week Friday Night Bites by prepping the nibbles ahead of time. They could not be simpler to make. You grab a bowl; throw the ingredients in together and mix then bake then cool and season with some lime and salt. As Martha would say – “it’s a good thing”. Since it was so easy, it gave me time to catch up on the phone with a long time wonderful friend who I have not spoken to in sometime.

We sent text earlier in the week in preparation for our time together and actually shared what type of wine we would be enjoying while we caught up with each other’s lives. It seemed like yesterday when we spoke, yet it had been a while – now that’s when you know it is a great friend. In fact, we already have a date on the calendar for our annual holiday get together at my house in December. I can hardly wait. Cheers to you Denise – miss our chats and seeing you. Big Smile!

The Chili & Lime Pumpkin Seeds came out great. They are light, spicy, a bit tangy and just the right saltiness. Perfect for nibbling on while enjoy some great wine on Friday nights. Speaking of wine, these would be simply perfect with a chilled glass of Pinot Gris, Sauvignon Blanc or Sancerre.

Chili & Lime Pumpkin Seeds

1 2/3 cup raw pumpkin seeds
1 Tablespoon olive oil
½ teaspoon Chili Powder
½ teaspoon Ground Cumin

½ teaspoon Smoked Paprika
¼ teaspoon Cayenne Pepper
1 teaspoon salt
1 Tablespoon fresh lime juice + 2 teaspoons to reserve for later

Preheat oven to 350 degrees. Use a cookie sheet and line with a silpat. In a bowl, add the olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt and lime juice and mix well. Next add the pumpkin seed and stir until all are well coated. Mix Use a wooden spoon to spread seeds into a single layer on cookie sheet and bake for 25-30 minutes, stirring frequently, until seeds are crispy and dry. Remove from oven and drizzle 2 teaspoon of lime juice over the baked seeds. Stir with a wooden spoon to distribute lime juice evenly and loosen any seeds that are stuck to the cookie sheet. Season with additional salt if desired before the completely cool.

Redd Wood in Yountville, Napa Valley

Yountville is an idyllic town nestled in the heart Napa Valley.  It is full of boutique hotels, world class restaurants and fantastic shopping.  Luckily for me, it is only about an hours drive from my house.  Two long term friends and I have a restaurant club that we shaped several years ago.  Our aspiration was to have a reason to try out new restaurants around the Bay Area every 5 or 6 weeks along with staying in touch and catching up. We set up the premise to rotate with the “pick and pay” concept with the caveat being it had to be a place none of us have been to prior. A simple concept that just gets better and better with each place we visit.

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Our Restaurant Club loves Yountville.  We have been to Bouchon, Bottega, Redd, Ad Hoc, Jeanty Bistro and now Redd Wood.  The Michelin star rated chef, Richard Reddington from the infamous Redd Napa Valley in Yountville brings a second showcase restaurant Redd Wood to this quaint town.  The vibe inside is ultra cool, extremely vogue with subway tiles, white marble and leather tufted chairs and bench seating.  Dark wood adorns the space with copper accents and groovy lighting embellishments.  Don’t miss a visit to the modern boutique hotel next door called North Block Hotel. (Note to self: need to take hubby here for a nice weekend)  If you need to use the facilities, this is where you will be directed.  Trust me, take a visit, you will be amazed by the sophisticated yet eclectic décor this commode offers. Check out how the mirror is secured to the wall. 

Forgive me since I forget our waiter’s name, but he was knowledgeable and had a certain disposition about him that we found quite charming along with being amusing at the same time.  His explanation of the specials made our mouths water along with wanting to order one of everything.  We do tend to go “family style” on our adventures so we can experience as many tastes as possible.  I began with a glass of 2011 Cabernet from Round Pond Estate in Napa that was simply perfect for our Sunday lunch.  We started the gastronomy of delights with the Chilled Corn Soup, Basil Pesto, Corn and Cherry Tomato Salsa.  Our waiter was kind enough to divide it into three small cups. It was sublime.

One of the specials was a Beet Ravioli with Whipped Goat Cheese, Brown Butter, Roasted Beet Wedges and Toasted Hazelnuts.  Such an interesting dish that left us wanting a second plate, but we resisted. Next we enjoyed two salads – first was Stone Fruit, Figs, Prosciutto, Burrata, Olives and Balsamico with a couple Grissini and then we had the Mielle’s Chopped, Romaine, Arugula, Salami, Ceci Beans, Black Olives, Provolone and Red Wine Vinaigrette.  We especially loved and devoured the stone fruit salad – it just bursted with wine country flaire. 

Another special that we enjoyed was the Handmade Gnocchi with Gorgonzola Cream Sauce and Shaved Truffles.  It was incredibility rich but simple decadent.  The Fennel Gratin, Grana Padano, Chili and Olive Oil side dish was something we really wanted to try.  It was unique with a bit of kick from the chili but very satisfying.  Since Redd Wood is known for their wood-fired pizzas, we knew we needed to make room to share one.  After previewing the menu we elected to try the Ricotta, Corn, Bacon, Chili, Basil, Pecorino and Red Onion Pizza.  I would describe this pizza as the epitome of wine country pizza.

Our lunches always ends with something sweet.  Once receiving the dessert menu, our first choice hands down was the Cannoli, Toffee, Ricotta and Almonds.  Along with that we were drawn to the home-made ice creams and selected the Caramel Brownie Swirl and the Mint Chocolate Chip.  Both desserts were transcendent. One of my friends who has a discerning palate like myself, mentioned that Redd Wood was perhaps the best restaurant we have been to thus far.  In fact, this sentiment was unanimous. I highly recommend and encourage you make a reservation at Redd Wood for the next time you are headed to Yountville. Check out all of the buzz they are receiving. Trust me – you won’t be disappointed. 

Fig, Peach and Smoked Mozzarella Bruschetta | Friday Night Bites

This week at the Farmer’s Market I found the most marvelous figs. When I cut them in half, the bright vivid ruby color just came alive.  It was not the pale color that I often see, these were special figs.  They were simply perfect.  The fragrance was just like a fig candle that you buy from Jo Malone.  I knew I needed to give these beauties the special treatment.  I created this bruschetta recipe and the result was pure heaven – trust me.  Even hubby was raving about these.  Just a quick note, I have upcoming recipe that is a sweet treat highlighting these spectacular figs – stay tuned.

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Here in the Bay Area we are creeping into our Indian summer season.  The days are getting shorter with the sun setting earlier yet the air is still warm and perfect.  It is an ideal time to enjoy our backyard with the sounds of the water hitting the bottom of the fountain and the stars is perfect sight.  I love this time of year. 

Hubby and I enjoyed the Fig, Peach and Smoked Mozzarella Bruschetta outside along with a great Cabernet Sauvignon.  A light sparkling wine would also be a perfect accompaniment.  The smoke from the cheese and salt offset the sweetness.  It explodes with a perfect pairing of flavors that just sings summer. 

If you can’t find Hickory Smoked Salt, simply click here to order from Williams Sonoma or visit your local store.  As for the smoked mozzarella, I discovered this delicious cheese from Trader Joe’s.  If a Trader Joe’s is not where you live, check out your local cheese store, online or substitute with another smoke infused cheese such as fontina or cheddar.  Cheers to another Friday Night Bites!

Fig, Peach and Smoked Mozzarella Bruschetta

Makes 12

Baguette, 12 half inch slices

Olive Oil

Hickory Smoked Salt

6 Figs stem removed and diced small

2 Medium Peaches, pit removed and diced small

½ Cup Smoked Mozzarella, diced

1 teaspoon Fresh thyme, rough chop

2 Tablespoon Olive Oil

¼ teaspoon Hickory Smoked Salt

Brush each slice of the baguette with olive oil on both sides.  Lightly sprinkle the Hickory Smoked Salt on one side.  Place onto a baking sheet and place in a 350 degree oven for about 10 minutes or until each side is golden brown.  Remove to cool.

In a medium bowl, add the figs, peaches, mozzarella, smoked salt, thyme and olive oil.  Lightly toss.  Top each toasted baguette slice with the topping and serve.

Southern Fried Chicken Sliders with Jalapeno Peach Compote | Friday Night Bites

Okay, I have a confession.  I am a bit fascinated with anything southern.  I have yet to visit the states on my bucket list, but I know that will get there someday soon.  With a long holiday weekend behind us, I took a couple days vacation before the long weekend to unwind, catch up on household chores and do some cooking.  This week’s Friday Night Bites has been on my list for quite a long while and so happy to finally be able to check it off the list.

I love fried chicken but seldom partake since it is not the healthiest food.  So when I do indulge, it is surely a treat.  Despite there being quite a few steps to making these beauties, it was well worth every minute. I would suggest as a time saver to make the compote a day prior along with bathing the chicken in the buttermilk – it just gets better with time.

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Our weather over the long holiday weekend was rather humid, which is strange for the Bay Area.  Although sitting outside at night was pleasant and relaxing.  Hubby and I enjoyed these sliders with a glass of wine.  We enjoyed the mysterious clouds and the warmth of the air, which puts you into a very relaxed mode.

Last weekend the east bound side of the Bay Bridge was closed to prepare the new eastern side of the bay bridge to open.  It was quite the talk of the town and everyone is excited to experience a new bridge with new views along with driving over a vastly safer bridge. Hubby has been a private pilot for a long time and we decided to fly over the bridge and I would snap photos of the empty bridge prior to the scheduled opening on Tuesday morning.  Thought I would share a few photos with all of you to enjoy!

Over San Francisco looking east at Mount Diablo

New Bay Bridge

Full view of new Bay Bridge

Interesting clouds

Southern Fried Chicken Sliders with Jalapeno Peach Compote

Makes 16 Sliders

Biscuits

2 ½ Cup Flour

4 t. Baking powder

2 ½ teaspoon Sugar

½ teaspoon Salt

½ Cup Butter, chilled & cut into cubes

2/3 Cup Buttermilk

Preheat the oven to 400º

In a large bowl; blend together the flour, baking powder, sugar, and salt. Add in the cold butter and toss the butter in the flour. Using your finger tips quickly cut and rub the butter into the flour mixture until the mixture resembles pea-size pieces. I recommend using your hands for best results but do not overwork.

Pour in the buttermilk. Using a fork, mix everything until it just comes together. Lightly dust a bread board with flour. Turn the dough out, lightly dust the top with flour, and gently knead the mass until it comes together.

Using your hands, flatten the dough out into a rectangle 3/4^th -inch thick. Use 2 inch round cookie cutter and cut out 16 circles. You may need to gently press the dough together to form a flat surface.  Be careful to not over work the dough to prevent the dough from becoming tough.

Transfer each biscuit to a non-stick baking sheet. The closer you have them together, the softer they will be. Bake for 10-15 minutes until they are lightly golden brown around the edges. Best eaten right out of the oven for peak deliciousness!

Jalapeno Peach Compote

2 Large peaches, peel the skin off

1 large jalapeno, seeds removed and dice into small pieces

1 Lime, juice and zest

2 Tablespoon Sugar

2 Tablespoon Bourbon

Add all of the above ingredients to a sauce pan.  Cook on high heat until bubbly, then reduce to low heat and cook for about 15 minutes or until thickened.  Let cool.

Fried Chicken

2 Chicken breasts cut in half lengthwise to make 4 thin chicken breasts then cut into 4 pieces each (16 small pieces)

1 Cup Buttermilk

2 teaspoons Franks Red Hot Sauce

½ Cup Flour

2 teaspoons Smoky Paprika

1 teaspoon Garlic Powder

½ teaspoon Salt

1 to 2 cups vegetable oil

In a medium bowl add the buttermilk and Franks Red Hot Sauce and mix together.  Add the chicken and let sit for at least 30 minutes. 

In the meantime, mix the flour, salt, garlic powder and smoky paprika in a medium bowl. 

To prepare the chicken, remove the chicken from the buttermilk mixture and remove the majority of the buttermilk from each piece then drudge into the flour mixture.  Set on a large plate to prepare for frying.  Heat the oil to 350 degrees in a cast iron skillet.  Cook the chicken until golden brown and cooked throughout, about 3 to 4 minutes.  Let drain.

To assemble, cut a biscuit in half and top with a piece of chicken then a spoonful of the compote and top with the other half of the biscuit.  Enjoy!

Wild Mushroom Tart

The long holiday weekend has come to an end.  I guess you can call it the end of summer and beginning of fall in a figurative way, although here in the Bay Area, our summer seems to stretch way into October.  It is synonymous with what we call Indian summer; where the summer heat continues.  I particularly enjoy summer extending further into the year and holding off the entrance of fall. Although I enjoy fall, and for that, I can appreciate all seasons, however, there is just something special about summer.

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Perhaps it is the bounty of wonderful fruits, vegetables, long days, warm evenings, sandals and vivid painted toenails.  It is not worrying about having a jacket, taking leisurely walks, a certain light that peers through the windows and less traffic on the roads during the morning commute.  Summer for me is special.  With Labor Day 2013 come and gone, it is time for me to embrace that the seasons will be changing, especially since I have not control over it. 

Fall is a perfectly fine season.  The leaves begin to change color, fall to ground and leave the trees a bit bare.  Some trees stay clothed. Yeah.  The produce at the farmer’s market rotates to squashes, persimmons, beets, chard, apples and pears.  The day light leaves us sooner yet we have magnificent diffused light peering through our windows.  Hubby is quite enamored with the fall light.

With fall making its yearly debut around the corner, I got into the spirit of the season by creating this delightful Wild Mushroom Tart.  The result was a rich, flavorful tart that was perfect with a glass of cabernet sauvignon that has hints of cedar, smoke and dark berry flavors.  It would also be perfect with a glass of Pinot Noir, which would compliment the woodsy flavors from the mushrooms.

What is your favorite season - Spring, Summer, Fall or Winter?

Wild Mushroom Tart

Tart Dough (see below for recipe)

4 oz. Crimini Mushrooms

4 oz. Chanterelle Mushrooms

4 oz. Shiitake Mushrooms

¼ Cup Dried Porcini Mushrooms

2 Shallots

2 Garlic Cloves

2 Tablespoon Butter

2 Tablespoon Olive Oil

2 teaspoon Fresh Thyme Leaves

¼ Cup Crème Fraiche

¼ Cup Heavy Cream

¼ teaspoon Salt

1/3 teaspoon Pepper

2 large Eggs

1 Cup Smoked Fontina Cheese, Grated

¼ Cup Parmesan Cheese, Grated

Add boiling hot water to a medium bowl then add the dried porcini mushrooms.  Let sit for 15 minutes or until soft.  Cut into small pieces.

Pre-heat oven to 375 degrees.

Clean, remove stems and cut the mushrooms into half inch pieces.  Add butter and olive oil to a large skillet and melt butter on medium heat.  Add the mushrooms to the pan and toss together with the butter and olive oil.  Season with the salt and pepper.  Let cook until soft, about 5 to 10 minutes.  Set aside.

To a large bowl add the eggs and beat until blended.  Next add the thyme, cream, crème Fraiche and parmesan cheese and mix well.  To this, add the cooled mushrooms and stir and add half of the smoked fontina cheese.  (If you can’t find smoked fontina, regular fontina is simply perfect.)  Add this mixture to the pre-baked tart shell.  Sprinkle with the remaining fontina cheese.

Add to the 375 degree oven and cook for 30 to 35 minutes.  The top should be golden brown and firm to the touch.  Let cool about 10 minutes and then cut into desired sized slices and enjoy.

Tart Dough

1 ½ Cup Flour

½ teaspoon Salt

6 Tablespoons Butter, chilled and cut into small pieces

2 Tablespoon Shortening

3 Tablespoon Water, ice cold

Add the flour, salt, butter and shortening to a food processor and pulse lightly until the butter and shortening resembles very small peas.  Add the chilled water and pulse until it forms together.  Remove and add to a 10 inch tart pan.  Using your fingers press the dough to form a completely covered tart pan.  Chill for 30 minutes. 

Poke the tine of a fork around the bottom of the tart and bake for 10 to 15 minutes in a 375 degree oven.  Remove and let cool.  Press down any sections that puffed during baking process.