Corn Fritters with Spicy Tomato Salsa | Friday Night Bites

Summer is a special time in the San Francisco Bay Area.  You are probably thinking why?  Well let me tell you why.  A small town about 35 to 45 minutes away from me produces some of the best corn.  The small town is Brentwood, California.  Not the Brentwood in Southern California where the infamous OJ is from.  It is the delightful town of Brentwoodin Northern California.  You can go to restaurants around the Bay Area and notice that dishes highlighting this spectacular corn are on the menu.

After visiting my local farmers market over the weekend, I had to pick up some corn from Brentwood.  It was $2.00 for three ears of this sweet, tasty corn.  Quite frankly, I can eat it raw sliced right off the cob, it is that good.  Corn Fritters have long been on my “recipes to make” bucket list.  I began researching the internet for different ways to make a corn fritter.  Some will fry in oil, which is tasty but not good for the waistline.  Others will pan fry with a touch of oil, so I decided to pursue that route for this recipe.

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I am a bit obsessed with the tiny orange tomatoes that are in season right now.  They are like candy, since they are so sweet and simply perfect.  I wanted to add something to my corn fritter but not a heavy sauce – a spicy salsa was the ticket.  The combination of the fresh corn fritter and the bright sweet yet slightly spicy salsa was a brilliant pairing of flavors. 

You could make tiny fritters that are more appetizer friendly or make a single larger size fritter.  I would suggest making to order so they are hot and crispy.  A great pairing for this would be a Pinot Noir or a Sancerre.  Here’s to wishing you Happy Friday Night Bites!

Corn Fritters

12 large or 24 appetizers

4 Cups Fresh Corn Kernels (about 3 to 4 ears of corn)

¾ Cup Flour

2 Eggs

1/3 Cup Milk

1 teaspoon Baking Powder

1 teaspoon Salt

½ Cup Scallions, minced (white and green parts)

1 Jalapeno, seeds removed and cut into tiny dices

Olive oil for cooking

To prepare the corn, remove the husks and silks.  On a large cutting board use a sharp knife to cut the kernels.

In a small bowl combine the milk and eggs and mix well.  Set aside.

In a large bowl, add the corn, flour, baking powder, salt, scallions and jalapeno.  Mix well.  Next add the egg and milk mixture and stir until well combined.

To cook, use a large skillet and lightly cover the bottom of the skillet with olive oil.  Heat over medium.  Place the desired amount of corn mixture and lightly compress to flatten.  Cook for about 3 minutes and then using a spatula, flip to cook the other side.  Both sides should be a golden brown.  Lightly sprinkle with salt and serve with the spicy tomato salsa.

Spicy Tomato Salsa

1 ½ Cup Orange Cherry Tomatoes

1 Jalapeno, seeds removed and cut into tiny dices

2 Scallions, minced (white and green parts)

3 Tablespoons Olive Oil

1 Tablespoon White Balsamic Vinegar

¼ teaspoon Garlic Powder

½ teaspoon Salt

8 Grinds Fresh Ground Pepper

Add all of the ingredients above to a medium bowl and lightly toss together.  Serve with the Corn Fritters.

Bouchon Bakery Bacon Cheddar Scones

Each time I visit Yountville I must wait in the long line at Bouchon Bakery.  At first, you may think that it will be eternity until you get inside to preview all of the delightful goodies that await you, but it does goes rather quick, especially if you have a friend with you to pass the time.  If you are by yourself, then listening and watching all of the people will surly pass the time for you.  People come from around the country and the globe to have one of those light green boxes filled with the spectacular treats that Thomas Keller is so well known for.

Last time I went to Yountville, I purchased the Bacon Cheddar Scones and devoured it in the car on the way home.  I could not believe how absolutely delicious this scone was.  As I was driving home, I kept trying to determine what made these so tasty.  Was it the butter, bacon and white cheddar cheese?  I think those were definitely part of the tasty equation.  There was something else that was added that I could not quite put my finger on.

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I saved half the scone to examine closer when I got home.  I proceeded to sift through my Thomas Keller Bouchon Bakery Cookbook to find the recipe for the Bacon Cheddar Scones. Ah ha – there it was.  After I looked at the recipe, it hit me like a ton of bricks.  There was a certain smoky sweetness on the top of the scone and according to the recipe it was just brushed with heavy cream and sprinkled with white cheddar cheese.

I truly believe that they brushed a coating of bacon drippings (a.k.a. bacon fat) on top of each scone along with a tad of sugar then the heavy cream and cheese.  It was not in the recipe, but I think it was the “secret” ingredient.  So with that bit of discovered information, I slightly altered the recipe by brushing bacon grease on top then a quick sprinkle of sugar and proceeded to lightly brush with cream and top with cheese.  The result was out of this world delicious! 

Bouchon Bakery Bacon Cheddar Scones

¾ Cup plus 1 teaspoon All purpose Flour

1 ½ Cup plus ½ teaspoon Cake Flour

1 ½ teaspoon plus 1/8 teaspoon Baking Powder

3/8 teaspoon Baking Soda

2 Tablespoons plus ¾ teaspoon Sugar

1 ¼ teaspoon Salt

4.7 oz. Cold Butter, cut into ¼ inch pieces

¼ Cup plus 1 Tablespoon Heavy Cream

¼ Cup plus 2 ½ Tablespoons Crème Fraiche

12 oz. Applewood Smoked Bacon, cooked, drained and cut into ¼ inch pieces

2 Cup Grated White Cheddar Cheese

¼ Cup Minced Chives

½ Cup Grated White Cheddar Cheese (for top of scones)

Freshly Ground Pepper

Secret Ingredients:

3 Tablespoon Bacon Drippings

¼ Cup Sugar

Directions:

Place the all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Sift in the cake flour, baking powder, baking soda and sugar and mix on the lowest setting for about 15 seconds to combine. Add the salt and mix to combine. Stop the mixer, add the butter and, on the lowest setting (to keep the flour from flying out of the bowl), pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them up by hand, and mix until just incorporated.

With the mixer running, slowly pour in the cream. Add the crème fraîche and mix on low speed for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and paddle and pulse again to combine. Add the bacon, the 2 cups cheese, and the chives and pulse to incorporate.

Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap and, using your hands, press it into a 7-by-9-inch block, smoothing the top. Press the sides of your hands against the sides of the dough to straighten them. Wrap the dough in plastic wrap and refrigerate for about 2 hours, until firm.

Line a sheet pan with a Silpat or parchment paper. Cut the block of dough lengthwise in half and then cut each half crosswise into 6 rectangles. Arrange them on the prepared sheet pan, leaving space between them. Cover with plastic wrap and freeze until frozen solid, at least 2 hours, but preferably overnight. (The scones can remain in the freezer for up to 1 month.)

Preheat the oven to 325 degrees (convection) or 350 degrees. Line a sheet pan with a Silpat or parchment paper.

Arrange the frozen scones 1 inch apart on the sheet pan. Brush the tops with the reserved bacon fat and sprinkle with about a teaspoon of sugar the sprinkle the remaining 1/2 cup cheese and black pepper. Bake until golden brown, 24 to 27 minutes in a convection oven, 33 to 36 minutes in a standard oven. Set the sheet on a cooling rack and cool completely.

The scones are best the day they are baked, but they can be stored in a covered container for 1 day.

Note:Recipe slightly altered from Thomas Keller Bouchon Bakery Cookbook

Apricot and Gorgonzola Endive Bites | Friday Night Bites

A couple weeks ago hubby brought home a dozen assorted colored eggs and a jar of honey.  My eyes instantly lit up.  I was quite curious why my husband who does not cook or frequents a grocery store would have such items with him.  The mystery was solved quite quickly when he revealed that a woman he works with sent this home for us to enjoy.  She and her husband live on a large parcel of land that houses chickens and bees.  Okay – how cool is that to make your own honey and have farm fresh eggs on a daily basis?  I say – very cool!

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The honey is AMAZING with an emphasis on the capital A.  The combination of aromas that emanate from this honey is out of this world.  I detect citrus, peaches, floral, and the terroir notes.  I have never has such brilliant flavored honey and there is such a freshness in each spoonful.  Okay – I will confess – I have dipped a spoon in the jar just to taste this delightful sweet honey.  It is that good!

This week’s Friday Night Bite is a simple appetizer that can be thrown together quickly if guests are coming over last minute or you are just sort of tired but want to whip up something gourmet.  My Apricot and Gorgonzola Endive Bites are full of flavor, texture and have a punch of color that simply pops off the plate.  A chilled glass of Sauvignon Blanc or Pinot Noir would be a perfect pairing for this appetizer.  Enjoy!

Apricot and Gorgonzola Endive Bites

Makes 12

¼ Cup Gorgonzola, crumbled

½ Cup Dried Apricots, diced small

1/3 Cup Pecans, toasted and chopped

12 Endive leaves

Honey

In a bowl add the gorgonzola, diced dried apricots and pecans and mix.  Remove the endive leaves and trim the edges.  Lie out on a cutting board and place a heaping teaspoon of the mixture toward the tip of the endive.  Place onto a serving platter and then drizzle with honey.

Note: Simply double or triple if you are making for a party.

Cherry and Coconut Scones

On Saturday hubby sent me a text that a Boeing 777 crashed at SFO.  At first, I could not believe it.  Knowing that he was flying himself that day, I asked him like I do every weekend when he flies – text me when you land.  Hubby has been flying as a private pilot for over 25 years and I trust him more than some of the commercial pilots.  Unfortunately on Saturday two young girls lost their lives and numerous others sustained a vast variety of injuries.  We will not know for a while what the actual reason was for the crash but based on what I know from flying with my hubby for a long time and the thoughts he shared with me - we have our theory as to the reason for the crash.  My thoughts and prayers go out to the victims and their families and that they soon have some sort of peace and comfort to cope with this tragedy.

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I made these Cherry and Coconut Scones on Sunday Morning to enjoy with a hot cup of coffee out in our backyard to relish our last day of the long holiday weekend.  These scones were light and flaky.  The fresh cherries gave a sweetness and texture to the scones along with the slight crunch of the coconut - these were a culinary home run.  You can certainly substitute the fruit with your favorite in season fruit or even cut up dried fruit for enjoying these during the winter months.

Cherry and Coconut Scones

Makes about 15 scones

3 Cups Flour

2 Tablespoons Sugar

1 Tablespoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

1 ½ Sticks Butter, chilled and cut into cubes

1 large Egg

¾ Cup Buttermilk

½ Cup Shredded Coconut, toasted

1 Cup Cherries, pitted and diced

Preheat oven to 350 degrees.

In a large bowl add the dry ingredients and mix with a spoon.  Add the chilled butter and using your hands work in the butter into the flour mixture, breaking it up with your fingers until it is the size of small peas.  Some of the mixture will resemble oatmeal and that is okay.

Add the egg to the buttermilk and whisk with a fork until combined.  Add to the dry mixture and stir with a spoon then add the cherries.  Finish mixing the dough with your hands and be careful to not over mix but just until no flour remains. 

Cover a wooden board or similar with flour and place the dough onto the surface.  Pat down until it is about 1 inch thick.  Use a 2 inch round cookie cutter to cut out the scones.  Rework the dough carefully and repeat until all dough is gone.

Add scones to a cookie sheet that is covered with parchment paper.  Leave at least one inch between scones.  Brush top of each scone with buttermilk and lightly dust with granulated sugar.

Bake for 16 to 18 minutes or until golden brown. Serve warm with jam or simply enjoy plain.

Grilled Cauliflower with Arugula Chimichurri | Friday Night Bites

Happy 4^th of July Everyone!  Today is the day our wonderful country celebrates Independence Day where we declared independence from Great Britain back in 1776.  Typically it is associated with fireworks, parades, barbecues, picnics, parties, baseball games and family gatherings.  We live in a great nation and I am thankful everyday for all that we have.  However you decide to celebrate, I wish that you enjoy every minute.

Hubby and I ventured to the farmer’s market last weekend.  There is a bounty of wonderful fruits and vegetables during this time of year.  It was hard to contain myself from wanting to buy way too much. The multiple colored cauliflower is such an eye catching veggie and can be prepared in so many ways.  I had a vision when I purchased a head of purple, yellow and green cauliflower.

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Why not blanch quickly, toss with a ting of olive oil and then grill to perfection.  Between the grill marks and the infusion of smoke, these little colored gems were simply the perfect snack.  Oh, of course I had to bring it up a notch by making some Arugula Chimichurri to dip the grilled cauliflower. It was also the perfect Friday Night Bite.  Both healthy and delicious, it did not last long on the plate.  You can prepare as much or as little cauliflower as you like then dip into the tasty Arugula Chimichurri Sauce. Enjoy!

Grilled Cauliflower with Arugula Chimichurri

1 Head of Cauliflower or 1/3 of each colored cauliflower

Olive Oil

Salt

Pepper

Separate the florets of cauliflower and trim the ends neatly.  Place desired amount into a bowl with about ½ cup water.  Steam in the microwave by cooking on high for about 3 minutes, then remove and drain the water and pat each one dry.  In the same bowl drizzle olive oil over the cauliflower until coated and toss.  Sprinkle with salt and pepper.

Heat your indoor or outdoor grill.  Place the cauliflower florets on the grill and cook for about 5 minutes and turning often to have even grill marks.  Remove to cool slightly. Serve with the Arugula Chimichurri Sauce.

Arugula Chimichurri Sauce

3 Cups packed Arugula Leaves

4 Garlic cloves, minced

1 Shallot, minced

½ Cup Olive Oil

2 Tablespoons Sherry Vinegar

1 teaspoon Dried Oregano

1 teaspoon Red Pepper Flakes

Salt to taste

Pepper to taste

Using a food processor, add everything except the Arugula leaves and pulse until creamy.  Next add the Arugula leaves one cup at a time.  Taste and then season with salt and pepper.

Cheese Platter with Fig & Raisin Mostarda | Friday Night Bites

I simply love a great cheese platter.  It can simply have one cheese, a savory jam and some toasted bread or it can be elaborate with multiple cheeses, fruits and nuts. 

I mentioned in my last post that I was quite inspired in many ways by my recent trip to Chicago.  We actually enjoyed two very tasty cheese plates on our restaurant adventures.  The first one was at RPM Italian and it was served on a simple white marble small platter with toasted bread, aged pecorino cheese and a savory tomato jam.  It was actually our dessert and it was a perfect.

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While at Longman & Eagle, we opted for the cheese platter.  The cheeses that accompanied the platter were quite unique and that is what made this platter divine.  It came with three cheeses – a Buffalo Blue Cheese, creamy brie like cheese from New Yorkand finally a Goat, Cow and Sheep blend cheese that was fantastic.  The accoutrement that stood out for me was the Fruit Mostarda.  It was a picture perfect addition to the platter. 

I had an idea of what a Mostarda was but after doing a bit of research I learned that it is an Italian condiment made of candied fruit and mustard flavored syrup.  Typically in home cooking mustard powder is added and white wine is used.  It can be served with cheeses, grilled chicken, steak, pork, lamb or sausages.  I found it a particularly wonderful pairing with the cheeses.

Of course, I was inspired by this and had to recreate at home.  Longman & Eagle made their mostarda with golden raisins.  I am obsessed with figs, so it was only natural that I made mine with figs and golden raisins.  After a bit of research on the ingredients, here is the recipe that created.  I served it with aged Dutch Goudaand cave aged white cheddar and some toasted thinly sliced baguette Crostini.  Another perfect Friday Night Bite!

Fig and Raisin Mostarda

¼ pound dried mission figs, stem removed and cut into small pieces

¼ pound golden raisins

1 large shallot, minced

2 teaspoons minced crystallized ginger

½ cup Sauvignon Blanc

3 Tablespoons distilled white vinegar

3 Tablespoons water

3 Tablespoons sugar

1 ½ teaspoon dry mustard

1 ½ teaspoon Dijonmustard

1 Tablespoon butter

In a small saucepan, add the figs, raisins, minced shallots, ginger, wine, water and sugar and bring to a boil.  Cover and cook over low heat until the liquid is absorbed and the fruit is soft which should take about 10 minutes.  Stir in the dry mustard and Dijonand butter.  Serve either warm or at room temperature.  Can be kept in the refrigerator for up to a week.

Shaved Brussels Sprouts Salad with Avocado Vinaigrette + Weekly Inspirations

We just spent a marvelous week in the windy city.  I believe I am now at 28 states with 22 more to go to complete my bucket list of visiting all 50.  Chicagois an amazing city filled with great restaurants, a drop dead gorgeous skyline, friendly people, history and culture.  It was an inspirational vacation on many levels and will share some of the highlights for my weekly inspirations.

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Shaved Brussels Sprouts Salad with Avocado Vinaigrette 

Salad

4 Cups Shredded BrusselsSprouts (About 16 sprouts)

1/3 Cup Toasted Pinenuts

½ Cup Parmesan Cheese, shredded

Use a mandolin or very sharp knife to slice the Brusselssuper thin.  Add to a large bowl along with pinenuts and parmesan cheese.

Croutons

1 Cup Croutons – use a baguette and cut into ½ cubes

1 Tablespoon Olive oil

½ teaspoon Garlic powder

Add all ingredients to a bowl and toss well until all is coated.  Spread over a cookie sheet and bake for 10 minutes at 350 degrees.  Lightly sprinkle with salt right after removing from the oven and let cool.

Avocado Vinaigrette

1 Ripe avocado

4 Tablespoon Olive Oil

½ teaspoon salt

1 Tablespoon fresh lemon juice

1 large garlic clove, finely minced

3 Peppadew peppers, finely chopped

1 Tablespoon peppadew juice

8 to 10 Grinds fresh pepper

Add all ingredients except peppadew peppers, to a food processor and pulse until creamy. Place into a bowl and mix in the peppadew peppers.  Taste and adjust seasonings to your desired levels.

Assembly

Add the vinaigrette to the bowl of shaved Brussels sprouts and toss well.  Serve individual portions and sprinkle croutons on top for a finishing touch.  Inspired from RPM Italian in Chicago!

RPM Italian

RPM Italian was recommended by several individuals and is co-owned by Bill and Giuliana Rancic.  He won the first season of The Apprentice and she is a news host on E! News.  They met, fell in love, married and now are restaurateurs. It is stylish, glamorous, sophisticated and has a particular energetic vibe.  The cocktails are a spin on the classics and the food is certainly delicious.  First glance, the menu looks simple but the dishes are flavorful, inventive and well executed.  We particularly loved the Shaved Brussels Sprouts Salad with Avocado – so much that I came home and created my version of this tasty salad.  If in Chicago, put RPM on your list!

Grace

The word “consistency” was written on the white board in the kitchen.  We were lucky enough to have the table right in front of the open kitchen.  Chef Duffy runs an expert operation at Grace – hence the namesake – everything is done with Grace.  From the canapés that arrive in synchronicity to the 8 courses that proceed after to the perfectly paired wines to the after meal "one on one" kitchen tour - this restaurant is on its way to perfection.  Whether you choose the “flora” or “fauna” tasting menu, the price is the same and worth every dollar you spend.  Someday sooner than later I predict, this will be a multiple Michelin Star restaurant and almost impossible to secure a reservation. This restaurant is not one to be missed!

Longman & Eagle

If you are into a hip restaurant, then don’t miss eating at Longman & Eagle located in the newly cool Logan Square neighborhood outside of downtown Chicago.   Oh, if you love whiskey they have 150 to choose from along with other interesting libations.  The food is imaginative, tasty, extremely appetizing and aesthetically pleasing to the eye.  A bit off the beaten path if you are staying in downtown Chicagobut completely worth the cab ride there to have a great meal. We had Mr. Toads Wild Ride cab driver and certainly needed a drink when we walked through the door. Thank goodness the selections were bountiful. By the way, don’t miss ordering the Warm Cheese Gourgeres with Gruyere Mornay Sauce that oozes onto your plate.  Simply out of this world delicious.

 Trump International Hotel and Tower Chicago

The Donald certainly knows how to build, execute and provide the “wow factor” to his customers.  From the moment you walk into the lobby and inhale the beautiful scents emanating from the multiple burning candles to the warm hand towels offered while checking in that sit a top a marble tray with a fresh orchid to the high level of service provided by the person who delivers your bags to your room, we knew we were in for an opulent stay at the Trump Hotel in Chicago.  I even had Bill Rancic walk right by me while we were checking in - kept thinking he looked familiar.  Not much of a "star searcher" but it was fun to see him - he is certainly tall.  

We had a 700 square foot suite on the 25^th floor (actual photo of our room) that overlooked the city and down to Navy Pier.  The room had a full kitchen with sub-zero fridge, nespresso machine and even china.  Oh the bathroom had a television built into the mirror and you had a pillow menu to choose the perfect pillow to be delivered to your room.  Donald – what haven’t you thought about?  The Terrace at Trump on the 16^th floor was a frequent jaunt for an afternoon cocktail that also provided an outstanding view, cool tunes and great people watching.  Highly recommend you book your next vacation at a Trump Hotel – worth every dollar.

The Hancock Tower

The Hancock Tower is a must see iconic building at night.  You fly up in an elevator to the 95^thfloor to the Signature Room for a drink or two.  I recommend the Pear Martini.  You are treated to a view that is simply priceless and amazing to look at while you sip on your libation.

 Ralph Lauren Restaurant & Bar

If you are a Ralph Lauren fan, this is the store for you. We found out that this is the largest store in Americaand even includes a restaurant.  Within the restaurant is a small intimate bar that is encased in rich wood and the wall behind the bar is stacked full of any libation your heart desires.  We enjoyed an afternoon cocktail.  Who gets to normally do that during the week?  Not us, we are usually working.  What a special treat!

 Architectural Boat Tour

This is a tremendous way to capture the beauty of the Chicagoarchitecture while strolling down the river and getting a guided tour of the history of Chicago.  Eventually the boat makes its way to the expansive lake and your view of the city becomes even grander and you can really comprehend the size and scope of this amazing city.  Loved every moment!

Chicago Skyline

Chicago is known for its buildings and skyline.  You must savor it from the street level, a boat, the top of a skyscraper or from the small window in the airplane as you descend into Midway or O’Hare.  Quite impressive and inspirational.

 Michigan Avenue

Not quite 5^th Avenuein New York but I would garner that Chicago's Magnificent Mile is a close second.  You have Bloomingdales, Nordstrom, Neiman Marcus, Burberry and almost any other designer you love can be found here.  I was in awe of the planter boxes that had the most beautiful flowers and greenery in each one.  They were so lush and eye catching and reminded me of what you might see strolling the streets of London.  What a fun day of shopping we had!