Pecan Cheddar Wafers | Friday Night Bites

There is something about a crisp, handmade satisfying cracker and a glass of wine that just sets the weekend in the right direction.  While browsing through an older issue of Saveur (November 2013) I came across this article that highlighted the pecan and the south. It was titled Southern Belle.  I was instantly drawn to the Pecan Cheese Wafer recipe.  I changed it up slightly. Despite only visiting Arkansas, I have yet to explore the south and have such a fascination that is dying to be satisfied.  I guess I could equate myself to being a “Southophile” versus a Francophile.

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The south is on my bucket list to visit.  The places and/or states would be:  New Orleans, Memphis, North and South Carolinaand Georgia to begin with and many others to follow.  Since the “pecan” is so southern, this recipe just sang to me and was on the list of must makes.  If you want to make more, simply double the recipe to yield more.

Once you bite into one of these enchanting crackers you sense a slight crunch then the cheese simply fills your mouth and next comes the slight bite from the heat of the cayenne and finally the crunch and richness of the pecan sits on your palate.   The end result was a crunchy, cheesy and delightful cracker that paired perfectly with a sauvignon blanc or a Pinot Noir. 

Pecan Cheddar Wafers

Makes 30

6 Tablespoons flour

¼ teaspoon salt

¼ teaspoon cayenne pepper

2 oz. sharp cheddar cheese, grated

2 Tablespoon butter

1 Tablespoon heavy cream

1 egg white beaten

30 large pecan pieces

Pulse flour, salt and cayenne pepper in a food processor until combined.  Add cheese, butter and cream, pulse until dough is holding together.  Form dough into a square log that is inch in diameter.  Wrap in plastic wrap and chill for one hour or overnight.

Heat oven to 325 degrees.  Slice the log into ¼ inch slices.  Transfer to a cookie sheet that is non-stick or lined with parchment paper.  Brush lightly with egg white and gently press a pecan piece in the center of each cracker.  Bake until firm and crispy, about 12 to 15 minutes.  Let cool completely before serving.

Steakhouse Crostini | Friday Night Bites

Oh how I love a great Steakhouse!  We have some good choices here in the Bay Area -although I can only imagine doing a jaunt through the mid-west – now that is steakhouse country.  When we visited Chicagolast summer, I was amazed that on almost every corner, there was a steakhouse.  Unfortunately for us, we did not have time to partake in a true mid-west steakhouse – next time for sure.  We did go here, here and here - all fantastic, especially the first one was my absolute favorite.

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Chain restaurants are not quite my thing, but will hit a few now and then.  I have to admit, I do like PF Changs but to me, it is not the traditional chain restaurant.  I absolutely adore Ruth’s Chris.  I know it is a chain BUT that 500 degree plate is adorned with a perfectly cooked steak and oh that sizzling butter.  Can I say it again – oh that sizzling butter.  This is one DARN good steak.  Not too mention the sides are divine.

Over the weekend, we had a small dinner party.  Since the weather in the Bay Area has been representative of summer, I wanted to grill some steak.  After visiting Whole Foods, they were out of flank steak so I opted for skirt steak.  I created this marinate a few weeks ago and was so impressed with the flavor that was imparted into the steak, it was worthy of a repeat performance.  The skirt steak turned out so rich, tender and flavorful that my guests went back for seconds.  I served it with a traditional Chimichurri and it simply married the flavors together.

Believe it or not, we had some leftover.  Hubby and I decided to relax on Sunday and watch movies.  I had been waiting for Jack Ryan – Shadow Recruit to be available on Apple TV and my wait was over.  If you like adventure, suspense and getting a bird’s eye view of Russia, then this is your movie.  (Worth the rental fee)  A good movie calls for popcorn or a tasty snack, which is the beauty of watching at home.  Remember, I had that leftover steak; well I put it to good use by making these Steakhouse Crostini’s.  The end result was simply divine.

Steakhouse Crostini

Makes 12

1 large onion, peeled and sliced thin

3 Tablespoons Butter

Sourdough baguette, 12 slices

Olive oil

Blue Cheese

Cherry Tomatoes

Favorite Steak Sauce

Steak (see recipe below)

In a large skillet, melt the butter and then add the sliced onions.  Cook on medium heat until lightly golden brown.  About 12 to 15 minutes.  Add a touch of salt and pepper when finished cooking.

Brush each side of the sliced baguette with olive oil.  Add to a grill on medium heat and toast until golden brown on each side with grill marks.  Continue to flip and watch, so you don’t burn.  Remove from grill and let cool.

To assemble, first add the caramelized onions to each baguette, then a couple slices of the grilled steak, then the blue cheese, top with a cherry tomato and a drizzle of steak sauce.

Note:  The recipe below will make more steak than needed for recipe above unless you are feeding a large crowd.  You can use for another recipe or simply make the Crostini when you have leftover steak.  Enjoy!

Steak with Bourbon Balsamic Marinade

6 Garlic Cloves, Sliced

1 Tablespoon Fresh Rosemary Leaves, minced

1 Tablespoon Dried Oregano

2 Tablespoons Whole Grain Mustard

½ Cup Balsamic Vinegar

½ Cup Bourbon

1 Cup Olive Oil

1 teaspoon Salt

1 teaspoon Pepper

One 2 to 3 pound Flank or Skirt Steak

Use a large plastic bag that seals well.  Add the garlic, rosemary, oregano, mustard, balsamic, bourbon and olive oil to the plastic bag.  Shake well so that the ingredients meld together. 

Remove any excess fat from the steak and immerse into the plastic bag.  Seal the top and set inside a baking dish or large bowl to avoid any possible leeks.  Place in the refrigerator and let sit for at least 4 hours and up to 24 hours.

When ready to grill, remove the steak from the marinade and let the excess drip off.  Season with salt and pepper.  Grill the steak over moderate heat, turning occasionally, until lightly charred.  Cook for 10 to 12 minutes or until the internal temperature of the thickest part registers 125 degrees.  Transfer to a carving board and let rest for 5 minutes to let the juices absorb back into the meat.  Thinly slice the meat against the grain and serve.

Amaretti Sugar Cookies

This cookie is simply magical.  It is a few bites of divine flavor and texture.  I get in the mood to make cookies fairly often.  I have to admit that it is primarily to eat the cookie dough, although I enjoy the finished product.  I will typically make a double batch, so I certainly make enough in between my nibbling on the dough.

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Lunardi’s is a supermarket gem in the Bay Area and its roots are straight from Lucca, Italy.  They have great service, quality and hand selected products.  One of my favorite things to pick up there is the mini amaretti cookies.  They are crunchy, full of that wonderful almond flavor and easy to eat since they are about one inch in diameter.  They were also the inspiration for these cookies.  The addition just added that extra something and was a cookie marriage made in heaven.

I use a small ice cream scooper to get those perfect round cookies.  In addition, it makes the entire process so simple.  I highly encourage you to invest in one, if you don’t already own one.  You can also use this dough and add other things to it, such as caramel corn, crunchy cereal or chocolate chips.  Super versatile and quite tasty. 

  

Amaretti Sugar Cookies

Makes 3 dozen Cookies

½ C. Shortening, butter flavored
1 C. Sugar
1 Egg
1 T. Vanilla
½ t. Salt
½ t. Baking Soda
1 ¼ C. Flour
1 ½  C. Amaretti Cookies, slightly crushed

Using a stand mixer, cream together the shortening, sugar and salt. Add the egg and whip quickly. Then add the vanilla and baking soda until incorporated. Slowly add the flour until well mixed. Remove the mixing bowl and gently mix in the amaretti cookies with a spoon being careful to over mix. Stir until all amaretti cookies are covered.

Preheat your oven to 350 degrees. Using a cookie or ice cream scoop, make one inch balls and be careful to leave plenty of room between, since they will spread. Cook for 9 minutes. Remove from oven and let sit for one minute, and then remove with a spatula onto a wire rack to cool

Strawberry Rhubarb Sorbet | Secret Recipe Club

Summer is around the corner. Not sure about you, but I can sense the change of seasons.  There is just something in the air that triggers the transition from one season to the next.  I can appreciate each season but summer is at the top of my list.  The days are longer, the nights are warmer, the food is fresh and abundant and generally people are happy and relaxed.  Now is the time of year where I pull the ice cream maker out from the back of the pantry and move it front and center.  I already have a bucket list of flavors to make and look forward to sharing with all of you in the coming months.

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Speaking of ice cream, for this month's Secret Recipe Club I was assigned to Julie who writes a blog called The Texan New Yorker.  Julie honestly had so many brilliant recipes; it made my job extremely challenging to narrow down my selection.  In the end, I chose her Strawberry Rhubarb Sorbet.  The fresh flavors and simplicity were inviting.  I thought this would be perfect to finish the Father’s Day dinner I had planned.  My Dad loves strawberries and my Mom loves rhubarb, so I made a marriage in heaven dessert.

A bit about Julie – she was born and raised in Dallas.  A city I have yet to explore since I have only had a lay over at the airport. She packed up after 24 years and ventured east to New York to Newark, New Jersey, Long Islandand Queens.  She was a picky eater who discovered Food Network and her curiosity for learning now to cook was sparked.  Living in New York expanded her culinary repertoire yet she creates her Texan favorites often.  Julie loves cookbooks like I do and her list is impressive – check it out.

The Strawberry Rhubarb Sorbet is originally from David Lebovitz’s book – The Perfect Scoop.  When I was little, my Mom would simply add some sugar to chopped up rhubarb and cook it down until soft and sweet.  It would cool a bit, and we would all enjoy a small bowl of this delightful treat.  This recipe calls for the same type of preparation and was so easy to make.  My recommendation is to make the base a day prior and let chill, then process in ice cream make the next day.  The end result was a bite of pure summer! 

Strawberry Rhubarb Sorbet

12 oz. Fresh Rhubarb

2/3 Cup Water

¾ Cup Granulated Sugar

10 oz. Fresh Strawberries, rinsed, hulled and quartered

1 teaspoon Lemon Juice

Rinse and trim the ends of the rhubarb stalks.  Chop the rhubarb into ½ inch pieces.  Place the rhubarb, water and sugar in a medium stockpot.  Bring to a boil.  Reduce and simmer for 5 minutes, until the rhubarb is tender and cooked through.  Remove from the heat and let cool to room temperature.

Add the strawberries to the blender along with the cooled rhubarb mixture to the blender.  Add the lemon juice and puree until very smooth.  Chill in the refrigerator until very cold – about 2 to 3 hours. Process in your ice cream maker according to the manufacturers instructions.

   

    An InLinkz Link-up

   

Apple, Gorgonzola and Pecan Salad on Endive Leaves | Friday Night Bites

I don’t know about you, but how did we get through almost half of 2014 already.  Time seems as thought it is speeding up but we know it is moving at the same pace it has for thousands of years.  Summer is around the corner and I am anxious to make ice cream, fresh salads, grilling outdoors and sipping wine in our backyard on warm evenings.  I thought I would share a great summer inspired appetizer for this week’s Friday Night Bites.  I was inspired by this recipe and made some adaptations to make it my own.  It is fresh, crisp and light – just right for summer.

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I think endive leaves are one of nature’s perfect vessels for appetizers – edible, tasty and versatile.  Just imagine all of the toppings that adorn the top of the endive leaf.  I created a mixture of apple, gorgonzola cheese and pecan with a touch of lemon, garlic and mayonnaise. You could create it as a dip, so your guests can simply scoop onto the endive leaf or pre-fill the leaves and serve on a platter.  You decide what works best for you.

On another note, I wrote about our darling doggie Max in my last post.  I wanted to share a quick update on his progress.  We took him to a specialist who wonderful and very understanding of our situation.  He confirmed that Max has melanoma on his lower mouth and that unfortunately it has spread to his lungs as verified in the x-ray he shared with us.  Since he is in his golden years, a drastic surgery was not in our cards and would not be fair to Max.  We decided that chemo would be the best treatment to either slow down the cancer and/or eliminate it. 

Max gets a chemo pill every other day and prednisone to increase his appetite. He seems to be adjusting well to the drugs and not having too much side effects.  He still has “pep in his step” and enjoys hanging out with us.  We are cherishing the time we have with him and making him as comfortable and happy as possible.  I appreciate all of the positive thoughts and well wishes we have received.  Max will be out in the backyard with us for Friday Night Bites and he just might get his own endive leaf filled with apples, gorgonzola and pecans.  Why not? Right? Smile.

Apple, Gorgonzola and Pecan Salad on Endive Leaves

1 Large Granny Smith Apple (Cored and cut into ¼ inch dices)

¾ Cup Gorgonzola Cheese, crumbled

½ Cup Pecans, toasted and chopped small

5 Belgian Endives, leaves separated

1 ½ Tablespoon Mayonnaise

1 Tablespoon Fresh Lemon Juice

¼ teaspoon Garlic Powder

¼ teaspoon Salt

8 Grinds Fresh Ground Pepper

In a medium bowl, add the mayonnaise, lemon juice, garlic powder, salt and pepper and mix well.  Add the apples, cheese and pecans and mix well until coated.  To assemble – scoop a mound onto each endive leaf and lay onto a platter.  You can also serve as a dip and lay the endive leaves around on a plate with the dip in the center for your guests to scoop themselves.

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.