Brussels Sprouts and Smoked Onions on Cheddar Crostini | Friday Night Bites

One of my favorite vegetables on earth is ………BrusselsSprouts.  I know some of you out there are saying to yourself – I completely agree with her where as others are thinking these are the most disgusting veggies on earth.  We all have our preferences when it comes to food and what falls where on the like and dislike tally.  Our differences make the world go round – right?  With my love for Brussels Sprouts, I probably prepare them at least once a week in some form or another.  A bonus for me – hubby is a huge fan. 

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When I found this recipe for Brussels Sprouts and Smoked Onions on Cheddar Crostini, my mouth sang for joy.  This was a perfect recipe for Friday Night Bites.  All of the components were paired in perfect harmony and was a unique Crostini.  Hubby and I actually enjoyed it a few nights in a row – it was that divine.

On another note, our 14.5 year old Lhasa Apso Max had a biopsy last week and unfortunately the results came back that he has a low grade melanoma on the side of his mouth.  We have a consult with a specialist early next week to determine the treatment options.  We are hoping and praying that there is an option that will be easy on Max and let him be around for a while.  I keep asking myself, why can’t doggies live longer?  I guess we just have to love and enjoy them as long as they are with us.  I will keep everyone posted as to his progress.

Brussels Sprouts and Smoked Onions on Cheddar Crostini

Makes 12

12 large Brussels Sprouts, end cut off and cut into quarters

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 Large Onion, peel, cut in half and slice thin

Salt and Pepper

1 Teaspoon Smoked Paprika

12 half inch slices of baguette

5 ounces of White Cheddar Cheese, sliced thin

Place the 12 baguette slices onto a cookie sheet and toast one side.  Remove and flip each one over.  Place the sliced cheddar cheese on top of the non-toasted side.  Set aside until Brussels sprouts and onions are ready.

To cook the onions, melt the 2 tablespoons of butter in a medium size skillet.  Add the onions and cook on medium until they become translucent.  Next add the smoked paprika and cook for another 3 to 4 minutes.  Set aside.

In a medium sized skillet add the 2 tablespoons of olive oil and cook on medium heat.  Next add the quartered Brussels sprouts and season with salt and pepper.  Turn the heat up to high and toss in the olive oil.  Let cook for 3 to 5 minutes or until lightly charred.  Remove from the heat.

Turn the broiler on high and place the baguettes with cheese under and let cook for 2 to 4 minutes or until bubbly.  Remove and divide the cooked onions among each one and top with 4 quarters of Brussels sprouts on each one.  Season with a sprinkle of salt to enhance the flavor.  Enjoy immediately!

Fava Bean Crostini | Friday Night Bites

Fava beans are one of life’s delightful pleasures. Fava beans are actually an ancient food that has been around for thousands of years primarily in Asia, Europe, the Middle East and North Africa. The term fava comes from the Italian word “Fava” meaning “broad bean” and if you are in England, you will often hear that term. Other terms that are associated with fava beans are: pigeon beans, horse beans and Windsor beans. Fava beans are planted in February and March to mature through the summer, with their peak in July and August.

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Preparing fava beans is a labor of love with its intensive process, however actually quite relaxing. The fava beans are in a protective pod that once the string is removed and the outer shell is removed, it reveals these little gems sitting on a “puffy cotton lining” inside the outer shell. Next you will want to shuck the beans, blanch them quickly before removing the waxy outer covering. The beans have a buttery character, delicate bitterness and nutty quality.

Fava beans can be served on a Crostini, in a risotto, sautéed with fresh English peas and morel mushrooms or just tossed with olive oil, lemon zest and thyme. I look forward to late spring and the first few months of summer to enjoy these delicious and versatile little gems.

I would recommend “Duet” Louis Latour from the Vin de Pays de Coteaux de L’Ardeche appellation to pair with these two bite wonders. It is a blend of Chardonnay and Viognier, with fresh citrus, soft apricot and peach fruit aromas on the nose are echoed on the palette to create a delicate, supple and interesting wine.  Happy Friday Night Bites!

Fava Bean Crostini

2 C. Fava Beans

5 T. Olive oil + 1 T. Olive oil

3 Garlic cloves, minced

1 ½ t. Fresh thyme leaves

1 t. Salt

1 t. White vinegar

Baguette

Olive oil for brushing

Parmesan Cheese

To prepare the fava beans, pull the string from the long bean and then open of each pod. Remove the beans from the pods. Each pound of fava beans will yield about one cup of beans. Prepare a large pot of boiling water and add the white vinegar to it. Add the beans and blanch for about 1 to 2 minutes. Meanwhile have a large ice bath ready to submerge the cooked beans into. Once cooled, use your finger nail or paring knife to remove the waxy covering from each bean. Place into a bowl.

In a small sauté pan, add one tablespoon of olive oil and heat on medium for about 30 seconds. Add the minced garlic and cook for one to two minutes. Remove from heat and let cool.

Use a food processor and add the prepared fava beans, garlic with oil, thyme, salt and 5 tablespoons of olive oil. Pulse until smooth for about 30 to 45 seconds and if not blended, feel free to add additional olive oil until it is a paste consistency and will spread easily but not oily.

Preheat oven to 350 degrees. Slice the baguette into ¼ inch thick slices and brush with olive oil on both sides. Place onto a cookie sheet and cook for about 4 minutes on each side or until light golden brown. Spread the fava bean puree on each toasted Crostini and top with a slice of parmesan cheese.

Kale Avocado Salad with Smoked Paprika Vinaigrette | Secret Recipe Club

Lately it is feeling a lot like summer in the Bay Area.  Quite frankly it suits me just fine.  Last weekend hubby and I dusted off the patio cushions and set the backyard in motion for the season.  This meant the furniture was hosed off, the patio was wiped clean of leaves and other debris along with making sure the outdoor BBQ was ready to get a workout all summer long.  One of the most relaxing activities I enjoy is coming home from a long day at work and enjoying a glass of wine outside with my hubby.  The sound of the water dropping into the fountain and the warm summer air just sets the scene for perfection.

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Summer also means an abundance of salads will be made in my kitchen.  With the farmers markets gearing up for peak season, the profusion of choices is great.  This weekend I picked up a couple bunches of Tuscan kale, fresh fennel, cherry tomatoes, red onions and multi colored carrots.  I knew exactly what I was going to do with all of these delightful and fresh vegetables – it was time for a terrific salad.  I gained my inspiration for this salad from my Secret Recipe Club match – Brittany at We Heart Vegan.

Brittanyearned her degree in Food and Nutrition and is passionate about a plant based diet. She became inspired about this lifestyle when she took a class at the university titled “Chronic Diseases” and was quickly educated what animal products do to our bodies.  She thought why not try it and change her eating habits to hopefully prevent any diseases that might be caused by the way she ate.  Although I am not a vegetarian or vegan, I can appreciate people’s choice to live that lifestyle and see the benefits.  I have found myself over the last few years not eating as much meat and not missing it - although, truth be told, I do enjoy a petit filet from Ruth Chris on my birthday each year.

After browsing through her blog, it became quite clear I needed to make her Kale Avocado Salad.  I am a kale fanatic and try to eat it at least once a week.  With my goodies from the farmer’s market in toe, I thought I would kick up her version with a few more veggies added to the mix and altered the dressing to suit my taste buds.  I also had the opportunity to utilize my mandolin and cut the veggies in an uber thin fashion.  To add a bit of crunch I tossed on some pepitas seeds.  Thank you Brittanyfor the inspiration and recipe!

Kale Avocado Salad with Smoked Paprika Vinaigrette

Salad

8 Cups Tuscan Kale, torn and loosely packed

1 Large Avocado, shell removed and diced

3 Radishes

2 Large Carrots, one orange and one purple

½ Fennel Bulb

½ Large Red Onion

¾ Cup Cherry Tomatoes cut in half

2/3 Cup Pepitas Seeds

In a large bowl add the torn kale.  Use a mandolin to slice the radishes, carrots, red onion and fennel.  Add to the bowl.  Then add the cherry tomato halves and diced avocado.  Add the dressing and toss gently.  Let sit for 10 minutes and then garnish with the pepitas seeds and serve.

Smoked Paprika Vinaigrette

7 Tablespoons Olive Oil

5 Tablespoons Fresh Lemon Juice

½ teaspoon Smoked Paprika

½ teaspoon Garlic Powder

¼ teaspoon Salt

8 Grinds Fresh Ground Pepper

1 Tablespoon Honey

½ teaspoon DijonMustard

Add all of the above ingredients to a mason jar and shake really well.  Let sit 15 minutes to let the flavors develop.

   

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Cast Iron Skillet Salsa | Friday Night Bites

Okay friends, sorry I have been a bit elusive lately.  Life has just gotten extremely busy and a bit of stress along the way.  Seems like there is just not enough time in the day and unfortunately my lovely little blog has been the victim.  I am hoping that things will calm down a bit and I can get back to posting at least 2 times per week.

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The good news is that was inspired for Mother’s Day and made this Cast Iron Skillet Salsa.  Included on my list of items to bring for our family Mother’s Day dinner was an appetizer.  You know how I adore a great appetizer and will always raise my hand to make one.  There are so many great salsas out in the market place beyond the jarred salsa that is commonplace.  After tasting so many wonderful artisan salsas that are available in the marketplace, I can’t go pedestrian and purchase a jarred salsa off the grocery store shelf.  My apologies if I have offended anyone who loves these – just had to share my personal passion for a great salsa.

The next best thing is to make a salsa from scratch at home.  Oh and I can’t tell you how simple it is.  This Cast Iron Skillet Salsa is so brilliant, in that you prepare the veggies and char to add flavor then blend and enjoy.  It is that simple.  It was so tasty, I made another batch to enjoy for Friday Night Bites!

Cast Iron Skillet Salsa

6 Roma Tomatoes

3 Tomatillos

2 Large Shallots, peeled and cut in half

2 Jalapeno Peppers, stem cut and remove seeds

Salt

Olive Oil

Place a cast iron skillet on the stove and turn the heat to high.  Let the skillet heat until very hot.  Add 3 Roma tomatoes with the ends cut off and cut in half, 3 tomatillos, 2 shallots and 2 jalapenos with stem and seeds removed.  Drizzle a tablespoon of olive oil over the top of the vegetables.  Let cook for 5 to 7 minutes or until a charring on the outside begins to happen.  Remove from the heat and add to a blender. 

Pulse until smooth.  Next add the remaining 3 Roma tomatoes with the insides removed and pulse until smooth.  Add about ½ teaspoon salt.  Taste and adjust seasoning.   Chill until ready to serve.  Note:  If too spicy, add a touch of sugar.

White Cheddar Olive Poppers | Friday Night Bites

Are you looking for a proven crowd pleaser appetizer recipe?  Look no further.  These little bites of divine goodness are your ticket to elevating your entertaining status to a high level.  They are simple, tasty and addictive.  They combine the “carb” component we all crave, along with the saltiness of the olive which makes for an unbelievable combination.  Trust me, the only problem you will have is that you and your guests will devour them and will want you to make more.

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We are having a bit of a heat wave in the Bay Area this week.  It is actually sort of refreshing after a winter of chill yet little rain.  The sprinkling of heat signals that summer is around the corner and our Friday Night Bites can now move from indoors to outdoors.  Got to get hubby to refresh the fountains and get them running again.  I love sitting outside with the sound of trickling water along with a light breeze and a glass of wine in hand with some scrumptious appetizers an arms length away.

These poppers can be made with yellow cheddar, gruyere, goudaor your favorite firm cheese.  If you want to make ahead, simply make and freeze in an airtight container for up to a month. I added a bit more than a dash of cayenne pepper to the mix and in reality it was more like a 1/8 of teaspoon.  I think it just adds that extra something to these delicious bites.  As far as a libation recommendation, I would suggest a chilled beer or a great cabernet or chardonnay. 

White Cheddar Olive Poppers

Make approximately 36

1 Cup (4 oz) white cheddar cheese, finely grated

2 T. Butter, softened

½ Cup Flour

1 Dash Cayenne Pepper

36 Small Green Olives with the pimentos in the centers, drained and dried really well

Preheat oven to 400 degrees

Use a food processor to make the dough.  Add the grated cheese, butter, flour and cayenne pepper.  Pulse until the dough forms a ball.  Use about a heaping teaspoon of dough for each popper.  Flatten each piece of dough and place the dried olive in the center then form the dough around the olive and roll quickly in your hand to form a ball.  Repeat until all dough is gone.  Place onto a cookie sheet that is ungreased and about an inch apart.  Bake for 12 to 15 minutes.  Let cool for a couple minutes and enjoy.