figs & prosciutto

This combination of figs and Prosciutto might be one of my favorite summer bites.
Quick to come together and easy to serve.  Every chef and cook I know is making some variation of this at this time of year. The only difficulty I usually have, is grabbing them at the Farmer's Market in the short window of time they are available. This summer it seemed they were only around for a couple of weeks - and only being sold by a few farmers. 
I, of course, scooped up whatever I could get my hands on and served them every chance I had. 

This appetizer started our most recent TK dinner.

I did some with Goat cheese and some with Parmesan cheese. I like both although usually I prefer the hard cheese. These were pan fried in the one non-stick pan I own (was just easier) Then finished with a drizzle of wildflower honey, fresh pepper and thyme.

Easy.

Delicious.

YOU WILL NEED:

Figs

Prosciutto

Goat cheese or Parmesan cheese

Honey

Fresh thyme

Pepper

TO DO:

Slice all the figs in half lengthwise.

Slice all your prosciutto so you have long thin pieces.

Pick your cheese then put a small piece right in the center of each fig.

Wrap each fig/cheese segment with Prosciutto.

Pan to medium/medium high heat.

Place several bites in the hot pan with the seam side down.

Doing this side first helps to keep the fig wrapped and everything looking pretty.

Cook just until the prosciutto is crisp. 

Then flip and cook the other side.

Remove to a plate lined with a paper towel.

When ready to serve, arrange as many pieces as you can onto your serving platter.

Drizzle with a scant amount of honey.

Add pepper then finish with the thyme leaves.

Enjoy.

The following photo I am adding because these were the tiniest, cutest figs I've ever seen! Probably about the size of cippolini onions. So cute!

black truffle french fries

There is a photo of this dish floating around the internet. I saw it. Then later could not locate it. So, I kind of made this up as simply as I could. I do happen to have a small container of black truffle oil. And I always have potatoes. Let's give it a go?

I did a little test this past Saturday evening. Served to the family. They completely ignored the roasted chicken and mashed potatoes I had actually made for dinner. Ate all of these fries and several of the Milano cookies!

I guess sometimes we just need to let it go and not freak out about trying to cover all the food groups during a meal, yes?

Let them have French Fries?! OKAY.

This recipe was created for 12 people.

I imagine you may have to adjust the amounts accordingly - or not...

you will need:

8 large Russet potatoes - scrubbed and dried (dry them - or the oil wont stick)

4 tablespoons black truffle oil (maybe more...a lot more...)

1 cup grated Parmesan cheese (again...maybe more...)

salt

pepper

fresh Parsley for garnish

2 half sheet baking trays (again...this was for 12 people)

to do:

oven to 425

Wash the potatoes.

Slice into wedges.

Use a paper towel to pat everything dry the best you can then toss all the wedges into a big bowl.

Add the truffle oil and mix very well.

About a tablespoon of sea salt.

Half a tablespoon of pepper.

Mix again.

Lay half of the wedges onto a baking sheet. Try to make sure you have a single layer. If the pan is too crowded your potatoes will 'steam' instead of 'crisp'.

I had to do two trays of potatoes.

Bake at 425 for about 15 minutes.

CAREFULLY turn over as many as you can and rotate your tray.

Back into the oven for another 15 minutes or so - edges and some of the smaller pieces need to be brown and crispy.

As soon as the wedges are out of the oven add the grated Parmesan cheese.

Maybe a little more salt and pepper.

Garnish with the Parsley and serve.

Watch them disappear...

salty, crispy chicken thighs

I just made this for my dinner@tate's event. Delicious! 

Salty and crispy - moist and tender meat...I may never roast a whole chicken again!

Also, my apologies for the photo...this was the best shot taken that evening...maybe there was too much wine?...hmmmm....

I did a combination of thighs and breasts. If only using legs cut the cooking time down a bit but always check the meat with a thermometer - better safe than sorry right?

YOU WILL NEED:

6 chicken thighs

rinsed and patted dry

couple tablespoons Olive oil

2 tablespoons coarse salt

4 teaspoons dried thyme

1 teaspoon pepper

1 teaspoon nutmeg (maybe a little extra if you love this spice)

TO DO:

oven to 450

Use a paper towel and rub a baking sheet down with olive oil.

Rub all sides of the chicken with olive oil.

Place onto baking sheet - skin side down.

Sprinkle the seasoning mixture on this side.

Turn chicken pieces over and now generously cover the skin side with the seasoning mixture - especially the skin - SO GOOD.

Into the oven for 10 to 15 minutes at 450.

Turn oven down to 350 - let chicken cook another 20 to 30 minutes.

Or until thermometer reads almost 160 degrees.

Remove and cover with foil.

Let sit at least 5 minutes.

Serve while hot.

Roasted Beet Salad w/Orange Juice reduction dressing

The bounty of the Farmers Markets! I try to always find bunches of fresh beets, butter leaf lettuce (the family favorite) yummy cheeses and whatever else looks pretty and shiny in the early morning light. This salad can be a bit time consuming to prepare because of roasting and washing and slicing and watching orange juice boil...but worth it! Once the beets and dressing are ready there will be plenty for several salads and assembly will be quick going forward.


YOU WILL NEED:


1 bunch fresh beets (see note below) *
1 head butter leaf lettuce (arugula and spinach good also)
a little goat cheese (or whatever mild flavor cheese you prefer)
olive oil
salt
Orange Juice Reduction Dressing (recipe follows)


OJ Dressing:   
Pour 4 cups of orange juice into a medium/large sized saucepan (save yourself the time and purchase the orange juice at your local grocery) Bring to a boil at medium high setting then leave it alone. It needs to boil down to about 1 cup of liquid - this part takes FOREVER! When ready it will be rather dark.                   
Don't worry - after a little soaking and light scrubbing the pot looks good as new.                                      
Turn off heat. Using a fine mesh sieve, strain liquid into a small saucepan - add the juice from 1/2 fresh lemon (save the other half for later) add 1 teaspoon salt and 1 teaspoon pepper. Back to stove on medium high heat - bring liquid to boil and let reduce until "light syrup" consistency (you should have about a half cup of liquid). Turn off heat. Strain again into a bowl or measuring cup big enough to add olive oil and work with a whisk. Let cool for a few minutes. Add 1/2 a cup of good olive oil - the juice from the other half of the  lemon - salt and pepper to taste. Mix well. Taste. Dressing should be tart - but if too strong for you add more olive oil. Salt and pepper if needed. Let cool completely.
I now pour this into a canning jar with those nifty seals and lids. That way when I need to dress the salad I can just give it all a good shaking then drizzle on my salad.


* HOW I PREPARE FRESH BEETS                                                                                                    

They look like this when I get them. Lovely aren't they?  Wash and dry. Cut off leafy parts and stems. Completely cover a baking pan - or baking sheet - in foil. Place beets in - drizzle with olive oil - sprinkle with bit of salt - completely cover entire pan with beets in foil - roast in 350 oven for hour to hour and a half depending on size of beets. These were about the size of baseballs - I roasted them for an hour and twenty minutes. Out of oven - leave covered and let cool about half hour. Peel and set aside until ready to use.                                              

Slice or cube the beets when you are ready. Cover and refrigerate leftover.


If you did all this in the same afternoon you have probably ordered a pizza by now!  If not, grab a big bowl, add washed and dried lettuce (I prefer Butter leaf for this) add sliced beets, drizzle with OJ dressing, sprinkle with goat cheese then sit down and relax and eat!

Fried eggs and rice

So...as simple and quick (and probably a little silly for a food blog) dishes go - this is one of my favorites. Maybe because I love eggs. Maybe because my mom used to make it for me after school. Most likely because the smell of it all together takes me back to childhood and being in my mothers kitchen. 
Now I make it for my daughter which makes me love it even more.


quick and easy...here you go...


You will need:


hot cooked rice
2 or 3 eggs (I like 3 :  2 to mix into the rice - 1 for on top)
vegetable oil
toasted sesame seeds
soy sauce (low sodium or regular depending on what you prefer)


TO DO:


Make sure skillet is hot - medium high.  Add vegetable oil (2 to 3 turns around the pan).  Add 1 or 2 eggs. Let fry for couple minutes until edges are brown and crispy, then turn the heat down until yolk is cooked to your liking. Meanwhile assemble rice, sesame seeds and soy sauce in your favorite bowl.  When egg(s) are ready remove from pan and add to rice mixture. Turn heat back up on stove. Fry last egg. While waiting for your last egg sort of chop and mix the rice mixture - add more soy sauce if needed. Cover with last fried egg.