Fig & Gorgonzola Crostini

The fig tree in our backyard is going crazy!! We have so many figs even after the army of birds comes every morning to eat to their hearts content. While fig jam is on my to-make list, it is still a major production... one that I am not ready to take on during nap time. Maybe next time my mother in law watches the babe for us and I have a solid 2-3 hour block of time, then I can commit to jam making. But this super simple crostini recipe on the other hand was one I could whip up in a few minutes. If you are buying figs in the store, pick them up within a day or two of when you plan on eating them. They do not keep well so should be eaten asap. If you have a fig tree (or know someone who does), all the better! Pick them and eat them the same day. As these bake, the Gorgonzola gets melty/creamy and the figs take on a softer texture and a sweeter (if that's even possible) flavor than they have in their raw state. A beautiful combination between salty & sweet, in my opinion.

You'll need:

1 baguette or any other rustic bread
4-5 fresh figs
Gorgonzola cheese
Thyme
Honey (preferably local!)

Preheat your oven to 400 and then wash and stem your figs.
Slice the baguette into slices about a half inch thick. If you slice on the bias, you'll get more surface area for holding Gorgonzola/fig/honey goodness.
Sprinkle with a tablespoon of Gorgonzola, then top with a few slices of fresh fig. You can simply cut the figs in half and lay them cut side up or slice them into multiple slices.
Pop into the oven and bake until the cheese starts to melt, about 6-8 minutes.
Remove from oven and drizzle with honey, then sprinkle with thyme leaves.
Eat warm or at room temperature.

Enjoy with a nice chilled glass of Sauvignon Blanc and you'll feel like you're at a top notch wine bar. Cheers!

Skinny Sesame Peanut Noodles

Here is another delicious recipe from Cook Yourself Thin, my go-to low calorie cookbook. These Asian inspired noodles are cool and refreshing with layers of flavor from some peanut butter, fresh ginger and sesame oil. It also has a great balance of textures: you get the silkiness of the dressing and soft noodles plus a kicky crunch from the peppers, apple and jicama.

I debated reporting about this recipe on the blog. These noodles were super tasty and received rave reviews from my friends who ate it, but it was a little time consuming and I felt like it dirtied a LOT of dishes. Another gripe I had was the fact that you just need a little bit of each ingredient. You end up with a half used jicama, part of an apple, half a head of cabbage, half of a bell pepper. You get the idea, but I like recipes that use up the whole ingredient. This would be even worse if you were to half the recipe. Next time I will just use up the pepper, apple and jicama making it a little more bulky with produce instead of mainly noodles.

This is a great summer meal... even though it's October, it's still feeling like summer here in California.

The recipe:

8 oz whole wheat spaghetti (or Soba noodles if you want to go gluten free and nix the soy sauce)

for the dressing:
2 tbsp rice vinegar
1/4 c. low soduim soy sauce
1/4 c. natural peanut butter
2 tbsp grated ginger
1 tbsp sesame oil
1 tbsp dark brown sugar
the juice of 1 lime
1/2 c. hot water

assembly:
1/2 bag of store-bought coleslaw mix (or just 2 cups shredded cabbage)
1/2 c. red bell pepper, sliced thinly
1/2 c. cilantro, chopped
1/2 c. apple, sliced thinly
1/2 c. jicama, sliced or cubed
1/2 a lime, squeezed
1 tbsp sesame seeds, toasted
2 scallions, sliced

garnish:
dry roasted peanuts
more cilantro
Sriracha if desired

Directions:
Boil the pasta according to the package instructions. Drain and run under cold water. Set aside.

For the dressing, combine all ingredients in a small bowl and whisk until blended. Add to the drained and cooled pasta and toss.

Toss in all remaining ingredients and squeeze the lime juice over the top. Refrigerate for at least an hour. Serve cold. Garnish with peanuts and more cilantro if desired.I had some "5 Alarm" spicy peanuts which were perfect here. I also added a little Sriracha to give it more of a kick.

Serves 6 with 308 calories per serving.

BBQ Chicken and.... Cucumbers

Just another simple summer dinner here: BBQ drumsticks alongside some perfectly ripe cherry tomatoes and Asian inspired cucumbers. Fun, fresh and delicious. The chicken was finger lickin' thanks to my husband and his BBQ skills, but what I really want to talk about here is the cucumbers.

Now let me to fill you in on the story behind these cucumbers... It has been a summer tradition with my group of friends from college to do a camping canoe trip on the Russian River up in Northern California. We camp for the weekend and on Saturday we pack up coolers, rent canoes and spend the day lazily floating. And drinking. And eating. And generally just soaking up the sun.

We make quite a few stops along the way... swimming holes, rope swings, beaches where we pull over and drink Coors Light until the rest of the group catches up. Even though we only go about 2 miles an hour, it's somehow really easy for our 8 canoes to get split up.

One of the very last stops we make is at the little private beach where my friend Conor's parents have a house. Now Conor's mom is so sweet. She always makes about thirty PB&J sandwiches and packs them up to bring down to us. I think it takes about 2 minutes for our group to devour all of them. Anyway, a few years back she had so many cucumbers from her garden, she brought us some of those too. She marinated them 3 different ways... and I can clearly remember only one of them. It was amazing. It entailed some rice wine vinegar and sesame oil. She let them soak it up and put them in little ziplocks for us. I remember laying on the hot rocky beach, eating one after another just blown away by the flavors.

So this is my little rendition of those cucumbers. 

I don't think any I make will ever be as good as Ceci's, though.... 

I slice them lengthwise as thinly as possible. Sometimes I use a vegetable peeler. You can use a mandolin if you have one. Let them hang out with about a 2:1 ratio of rice wine vinegar to sesame oil. Sprinkle on some sea salt and some whole sesame seeds and you've got a refreshing summer snack. Paired with Scott's BBQ chicken and I was in heaven. I love Summer.

Stuffed Jalapenos

Everyone knows the Super Bowl is just an excuse to get together with friends, watch some funny commercials and eat LOTS of good food (right?!) So this past week, I was scoping my favorite websites for a fresh new appetizer to bring to my aunt and uncle's house for the BIG game.

Have you ever checked out Chow.com? I adore this site because it's not just recipes. They have discussion forums, food related articles, how-to videos.... the list goes on. 

Anyway, Chow is a great website for appetizer recipes, like these Jalapeno Poppers. When I think of a popper, though, I think of breaded and deep fried. These are definitely not that. You don't pre-cook the peppers themselves at all, so they retain most of their crunch. The result is a fresh tasting stuffed pepper that doesn't really resemble it's mushy deep fried cousin at all.

Splitting and removing the seeds from the peppers was the most time consuming part of this recipe. If you wanted to prepare in advance, you could make the mixture and fill the peppers, then cover and refrigerate until ready to bake. If you want more heat (!!) add some of the seeds to the filling. Mine didn't come out too spicy. In fact, I didn't think they were that spicy at all. I would add some seeds back in the mix next time.

For the instructions on how to keep the peppers whole, see the original recipe which I linked up below. I wanted to halve mine for two reasons: #1- it would make more portions so I could stretch the recipe, and #2- the halves are good so people can eat them up in 1 or 2 bites without much mess. This two-bite aspect is pretty important for party food, in my opinion.

Just broil for a few minutes until golden and bubbly. Arrange them on a platter and you're ready for the big game! They should keep fine at room temp for a few hours.... if they last that long...

Mine sure didn't!

Recipe adapted from Chow.com. Click here to view the full recipe. I doubled it.

14 jalapeno peppers, split in half, seeds and ribs removed
8 ounces cream cheese, at room temperature
2 links of hot or sweet Italian sausage, cooked and crumbled (should yield about 1/2 cup)
1 tsp. olive oil
1/4 cup yellow onion, sauteed
1/2 teaspoon pepper

Turn the oven to broil and line a cookie sheet with foil. Set aside.

Halve and de-seed your jalapenos. Or follow the original recipe's instructions on how to remove seeds while keeping them whole. Line them up on your prepared cookie sheet.

Next, put your room temp cream cheese into a medium sized bowl. Set aside.

Cook the sausage in a saute pan and crumble it up into small pieces as you cook it. Drain and add to the cream cheese.

In the same pan, saute the onion in a bit of olive oil until translucent and starting to brown. Add to the sausage & cream cheese mixture. Stir in a few grinds of pepper, and then scoop into a ziplock or pastry bag. Pipe the mixture into the peppers. Broil for 4 minutes, then rotate the pan and broil for 4 more minutes until the cheese mixture is browned and bubbly. Let cool for 5 minutes and transfer to a platter and you're ready to party!



What are your favorite party foods??

Buckeyes!

I have never heard of these cookies (or are they candy?) in my entire life. Initially I thought they were called Buckeyes because they look like an eyeball. Sort of gross... and sort of true in  a round about way. They are named after the Buckeye nut, which got it's name from the Native Americans who thought the nut looked like the eye of male deer. The nut comes from a tree that is native to Ohio..... hence Ohio being the Buckeye State and the Buckeye being the mascot for Ohio State University.

If you do a Google Image search for the Buckeye Nut, you'll see that these cookies look exactly like the nut of the same name (although I didn't coat mine high enough up the sides for them to really look like the nut). See the notes below on a trick for getting the coating up the sides without losing the ball in the chocolate bath.

My apologies for the boring history lesson. I hope I kept it short enough so that you didn't just scroll down to the bottom to get straight to the recipe :)

 I have been on the hunt for a recipe that contains graham crackers... But it can't be just any recipe; the graham crackers need to somehow be formed into a little ball and coated with chocolate. There is a very specific purpose for this, but I have to keep it under wraps until after December 18th. Check back after then for a recipe that will be the MVP of your next camping trip. Anyhow, I found this recipe when I googled "Graham Cracker Balls". Perfect!

I decided to try these as a trial run for the above mentioned Top Secret recipe and really liked the way they turned out. They are simple to make and soooo tasty. I had to give the majority of them to my husband to take to work with him, fearing that I would devour all of them and wake up 10 lbs heavier. Yikes.

Follow the easy-peasy recipe below. I learned a few things along the way that might be helpful:

1. Don't leave any big chunks of walnuts or graham crackers. If you can use a food processor or mini-prep, do it. The finer the crumb, the better the balls will stick together.
2. Add half the graham cracker crumbs and stir the mixture. If its too sticky add more. You don't want it to be overly dry.
3. Use a toothpick or fondue fork to dip. If you don't want the hole from the toothpick showing at the top, stick the poker in the side and tilt the bowl of chocolate, submerging the ball until just a small circle is uncoated at the top. Submerge the part when the toothpick is poked in, that way you don't have to patch up the hole. I will do this next time I make these... I put the pick in at the top and was having a hard time submerging the whole thing without it getting stuck and the pick slipping out when I removed them from the choco-bath.
4. I used crunchy peanut butter but will try smooth next time for a less chunky end result.
5. If you don't like coconut, you can leave it out. I would try and add 1/4 cup of cream cheese to bring a little more depth of flavor. Other recipes I have found call for cream cheese. Sounds good to me!

Buckeyes
Adapted from Zandria’s Mom’s Graham Cracker Balls

1/2 - 2/3 box graham crackers, crushed into a fine crumb
1 cup walnuts, chopped finely
1 cup peanut butter
8 oz. shredded coconut
2 sticks butter, melted
1 lb. confectioners sugar
2 tsp. vanilla
 
1 bag semi-sweet chocolate chips


Mix all ingredients except the chocolate chips together in a stand mixer until smooth. Scoop out a heaping tablespoon of dough and roll into a ball. Place rolled balls onto a cookie sheet lined with parchment or wax paper.

Melt the chocolate in a double boiler, or by heating in the microwave for 30 seconds and then in 10 second increments until smooth, stirring in between each heating.

Using a toothpick or skewer, coat each ball with chocolate and place on the cookie sheet. Chill for 30 minutes for the chocolate to set.

Yields about 60 balls, depending on the size. They will keep for 3-4 days, or up to a week in the fridge.

Remember to check back after December 18th for a variation of the Buckeye that will be sure to blow your mind :)

Salted Pumpkin Caramels

Fall is by far my favorite season. Especially here in California where you get those bright, sunshine filled days when the air is crisp and cool. It's like Fall combines the best parts of all of the other seasons- summery sun, cool winter temps and spring fresh air. My favorite holiday is also in the Fall. That magical day filled with family and friends, turkey and cranberries, parades and football on TV.

When it comes to Thanksgiving dessert, I have always been a Pecan Tart kind of girl. I like Pumpkin Pie, but never really get excited about it, if you know what I mean. I recently found a recipe that gives life to your old can of pumpkin puree. Salted Pumpkin Caramels. Now these I can get excited about.

 

The recipe calls for your standard caramel ingredients of sugar, corn syrup and butter and throws in some extra Thanksgiving-ish ones like pumpkin puree, pumpkin pie spice and maple syrup. For a little festive punch, the bottoms of the caramels are lined with pumpkin seeds.

A side note about the pumpkin pie spice: if you don't have any, check your spice rack before buying some. If you have cinnamon, nutmeg, ginger, allspice and ground cloves, you have everything you need. This recipe calls for 1 teaspoon of pumpkin pie spice. Just combine a scant quarter teaspoon of each spice listed above in a small dish. Easy! And it saves you $4.

I have found that the weather has a lot to do with how caramel sets. The temperature and humidity all effect how soft or firm the caramels turn out. You also have to pay close attention to the temperature of the mixture, so make sure you use a candy thermometer.  Bring it up too high and you'll have rock hard caramels. Don't get it hot enough and the caramels wont set. The more you make them, the better you'll get a feel for how to get them just right. It really is more of an art than a science.

Resist the temptation to scrape the sides of the pan when you pour it out. The tiny crystals you scrape off will cause you to have grainy caramel. In the words of Alton Brown: Definitely NOT good eats. I realized this after the fact and had a few pieces that were sugary and grainy :(

 Use a hot knife to cut the slab into equal quadrants. Original recipe states a 64 piece yield which means they will be about 1" cubes. If you're not sure if you're cutting them in the right size, but want uniformity, cut the slab into 4. Then cut each one of those pieces into 4 smaller squares. Each of those smaller squares will then make four 1" cubes. Make sense?

Don't these just look beautiful? So festive, and the pumpkin-y spiciness of it is very Fall :)

Original recipe can be found at Food 52, a new website I recently stumbled upon. From their site description: "At food52, we recognize talented home cooks by giving them a place to show off their work, a place where cooks of all kinds come to be inspired and engaged in lively conversation." How fun!

Salted Pumpkin Caramels (From Cheese1227's recipe posted on Food52)

2/3 cup unsalted pepitos (pumpkin seeds)
1 1/2 cups heavy cream
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice (see note above if you do not have pumpkin pie spice)
2 cups white sugar
1/2 cups light corn syrup
1/3 cup good maple syrup
1/4 cup of water
4 tablespoons unsalted butter, cut in chunks
1 teaspoon lemon juice
3/4 teaspoon fleur de sel

Directions:

Dry toast the pepitos in a skillet until they start to pop being careful to move them around so they don't burn.

Line the bottom and the sides of an 8-in square pan with parchment. Butter the parchment on the sides of the pan. (I actually didn't line the sides with parchment, I just heavily buttered them.) Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.

In a saucepan, combine heavy cream, pumpkin puree and spices. Warm the mixture, but do not let it boil.

In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Carefully add the cream and pumpkin mixture and slowly bring to 240 degrees on a candy thermometer. Stir frequently and adjust the heat as needed.

As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously until the butter has melted.

Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares. You can wrap them individually in waxed paper, or arrange on an elegant plate to present at a party. Or just hover over the counter in the kitchen and shovel them directly into your mouth as fast as you can :)

Strawberry Jam

Some of you guys know that my husband and I live somewhat in the hood. We joke and call it the hood, but really, it is a very family oriented (and very food oriented) neighborhood. We have a regular ice cream truck that comes by just before the sun sets, we have the Mexican bread man who wheels his card by in the afternoons selling delicious baked goods. And every few days in the summer we have people come to the door selling flats of strawberries. I was home early from work last week when the strawberry guy came by. $7 for a flat of strawberries?? YES. Could my husband and I have eaten all 8 baskets of strawberries before they went bad? Probably not.


Next best thing? Jam.

This recipe is from the Ball Blue Book Guide to Preserving I got at the local hardware store for about $8. It has recipes for anything you could ever possibly can or preserve.

Strawberry Jam:

2 quarts strawberries
1 package powdered pectin
1/4 cup lemon juice
7 cups sugar


Wash strawberries; drain. Remove stems. Crush strawberries one layer at a time.


Combine strawberries, powdered pectin and lemon juice in a large saucepot.


Bring to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly.


Remove from heat. Skim foam if necessary. Ladle hot jam into jars leaving 1/4 inch head space.



Adjust 2 piece caps (lid and ring) finger tighten the ring and let them sit on the counter undisturbed for 24 hours. You should hear the lids start to pop within a few minutes. This means they are sealing. Any jam recipe will call for you to process the jars for 10 minutes in boiling water. This is to ensure that they seal, but I have always found that they seal just fine without the boiling water bath. You can do it if you choose.



Make some cute labels and give them out to your friends and family.

There is something super satisfying about a PB&J with jam you made from scratch :)

Just a few notes here for anyone wanting to make their own jam:

~Most people sterilize their jars the traditional way by boiling them. You need to have clean jars for obvious reasons, and you need to have hot jars to prevent the glass from being shocked by the hot liquid and breaking. I like to run mine through the dishwasher and run the heated dry. This cleans them and gets them nice and hot. You can do it either way.

~When crushing the strawberries, you think you need to mush them up a lot, try to refrain; the chunks will break up once you boil the mixture.

~The insert says that you can add a little bit of butter to reduce foaming. I would suggest doing the butter. I didn't this time and I had a lot of foam. You don't want foam in your jam.

~ Last thing to remember about making jam- preparation is EVERYTHING. Make sure you read the recipe through a few times, have everything you need ready to go before you start. It is also way convenient to have an extra set of hands to do the lids while you ladle.

Have fun and enjoy the fruits of your labor!

Fresh Salsa à la Jeanine

My crafty mom is always finding cool new recipes. She has a very... shall we say... accepting palate. She can usually be found throwing this and that into any given recipe just to see if it works, or to use up what she has on hand. She throws beer into a lot of things. Random.

She gave me this recipe titled 'Quick Salsa'. I don't know where it came from, but the batch she made the other weekend was so good I immediately started a mental grocery list.

Here is the recipe she handed to me... can you tell she's a lefty?


These aren't necessarily the usual suspects....

** Update! Sept. 12th ... My mom clarified this weekend that when she said "Italian Style Tomatoes" she really meant the Roma tomatoes. NOT Italian seasoned tomatoes. Oops. It still tasted pretty good :)




juice of 3 limes
1/4 c. olive oil
1 jalapeno (seeded or not)
1 bunch of cilantro
1 small red onion chopped
1 can of whole peeled italian tomatoes (drained)
salt to taste

Pulse together in the food processor. That's it!

I added some garlic to mine because my husband and I both love our garlic :)

This is what my tomatoes looked like- I couldn't find whole Italian tomatoes, so I just used the diced ones. They're going to get pureed anyway, right?

Give everything else a rough chop. Even though it goes in the processor, you don't want any big chunks getting away from you.


This is what you get!


Its bright and tangy. Sticks nicely to a tortilla chip. This happened to be dinner for us tonight....

My Favorite Coleslaw

I love this spicy lime-peanut coleslaw on a hot summer day. It is mayo-free, so it is light and tangy with fresh flavors from the lime and cilantro and a great crunch from the cabbage and peanuts.

It is a breeze to fix up, most of your time will be spent juicing the limes and dicing the jalapeno.

Recipe is adapted from Epicurious.com:

1 cup peanuts, raw and unsalted
1/2 of a large head of cabbage, or 1 bag of Trader Joes shredded green cabbage
1 basket of cherry tomatoes, halved
1 jalapeno, seeded and diced (keep the seeds if you like it hot!)
3/4 cup cilantro, chopped
the juice of 3 limes (about 1/4 cup)
2 tablespoons olive oil
1/4 teaspoon sea salt

Roast the peanuts in a skillet for 5 to 10 minutes until golden and toasted. Shake the pan every minute or so and keep a close watch on them, they will burn if left too long!



While the peanuts are going, juice the limes and chop the jalapeno.

Whisk the olive oil into the lime juice and add the diced jalapeno. Add the salt. This is your dressing.



Halve the cherry tomatoes and chop the cilantro.



I like to leave a few of the cilantro leaves whole.



Quarter the head of cabbage and remove the core. Slice into thin shreds.... or just use the already shredded kind from Trader Joe's if you're short on time.... or just lazy :)


Combine the cabbage, tomatoes and cilantro in a bowl.




Drizzle the lime & olive oil mixture over the top and toss to coat. Add the cooled peanuts just before serving. They will lose some of the crunch if you add them too early. Taste and add more salt if desired.




Serve with your favorite BBQ chicken or have as a simple supper. It's the perfect summer dish!