Recipe Duo - Grilled Figs and Asparagus

I love grilling in the summer.  Well, I love grilling all year long.  Looking for a grilled appetizer to make, I found fresh figs and beautiful asparagus.  I couldn't decide, so I bought both.  This duo doesn't have to go together, but the sweet and salty components sure did complement each other nicely. This is what I came up with:

Everything ready to go.

Grilled Figs with Goat Cheese

Ingredients:
Fresh figs
Olive Oil
Cracked pepper
Kosher salt
Goat Cheese

Coat the outside of the figs lightly with olive oil.  Quarter the figs and place on a grill pan (easier to get onto and off of the hot grill).  Heat your grill.  Place the figs on the hot grill for about 10 minutes, or until the figs appear to wilt, or become juicy. 
Spoon a scant teaspoon of goat cheese onto each fig while hot. Sprinkle with cracked pepper and salt to taste.
Serve with Balsamic Syrup.  Delicious!

Ready to go on the grill.

Prosciutto Wrapped Grilled Asparagus

Ingredients:
Fresh, plump asparagus spears
Prosciutto
Cracked pepper
Olive Oil

Cut your prosciutto slices in half.  Wrap each spear of asparagus with 1/2 slice prosciutto.  (You can use a whole slice of prosciutto, if you want a meatier appetizer) Brush the exposed tips and ends of the asparagus with olive oil.  Place on a grill tray.  Grill until the asparagus are bright green and tender and the prosciutto is crispy. 
Sprinkle with cracked pepper.
Serve with Balsamic Syrup.  Enjoy!

After they've been grilled, the Prosciutto is crispy, the figs are juicy.

Balsamic Syrup

Ingredients:
Balsamic Vinegar
(that's it)

Place about 1 cup of balsamic vinegar in a small sauce pan.  Bring to a low boil.  Simmer for about 15 minutes until thickened.  I reduced by about one third.  I wanted my syrup thick but not gluey.
Let cool.  Serve with grilled vegetables.

The finished appetizer - ready to eat!

Recipe - Tomato Basil Salad (Two ways)

I have a garden.  I try my best to grow a few tomatoes, peppers, eggplant, leafy greens, strawberries and herbs.  This year I am failing miserably.  Quite sad. 
Perhaps it's Mother Nature who is not cooperating.  The early part of the season was too wet and cool for the tomatoes, now this heat wave has made it too hot and dry.  The rabbits have bit the bean plant off at the base, the birds stolen the strawberries, the squirrels have picked and eaten the few green tomatoes!
The only thing that has been growing well are the herbs.  Basil, rosemary, tarragon, thyme, mint, cilantro, chamomile, and sage.  I love using fresh herbs!
Today I will have two recipes using fresh herbs - one now and one for happy hour.  (Be sure to check back.)

Tomato Basil Salad (Two ways)

Salad #1 - Ingredients
Grape tomatoes
Fresh Basil (several small bunches)
Parmesan -Reggiano
Balsamic Vinegar (or White Balsamic Vinegar)
Cracked Pepper
Kosher Salt

Halve the grape tomatoes.  Chiffonade the basil (roll the leaves in a tight roll and slice finely to make strips of basil). Grate the cheese.  Toss the tomatoes, a generous amount of cheese and basil together.  Sprinkle with 1 - 2 teaspoons of vinegar.  Salt and pepper to taste.  Let the flavors marry for an hour before serving.

(Ok, I know, I don't have measurements for this recipe.  It would depend on how much you'd like.  As this dish doesn't save more than a day or so, because the basil will wilt, I would make just as much as you would like to serve.)

Salad #2 - Ingredients
Grape tomatoes
Fresh Basil (several small bunches)
Fresh Mozzarella Pearls
Balsamic Vinegar (or White Balsamic Vinegar)
Cracked Pepper
Kosher Salt

Halve the grape tomatoes. Chiffonade the basil (roll the leaves in a tight roll and slice finely to make strips of basil). Toss an equal amount of mozzarella pearls and tomatoes.  Add the basil.  Sprinkle with 1 - 2 teaspoons of vinegar. Salt and pepper to taste. Let the flavors marry for an hour before serving.

We love these salads - my daughter can put one together in a jiffy while I make the rest of the dinner.  It's so nice to enjoy fresh herbs from the garden, even if everything else is pretty miserable this season.

(Check back later for a great happy hour recipe - you won't be disappointed!)

Recipe - Grilled Artichokes & Horseradish Dill Dip

I love spring.  I love the flowers, the rain showers and fresh seasonal vegetables.  Artichokes are one of our favorites.  They are great because they are low calorie and low carb and fun to eat.  Paired with a low fat or no fat yogurt dip they become a great appetizer, side dish or lunch.  Steaming them or boiling them is an easy option.  If you grill them, they somehow become just a bit fancier.  We had these last week, and they were delicious.

Grilled Artichokes
Artichokes
1 whole lemon, cut in half
2-3 gloves garlic
2 T olive oil

Thoroughly wash artichokes under running water.  Trim stem end to about 1 inch.  Cut off pointy top of artichoke with serrated knife, about 1 inch from top.  Trim pointy tops of artichoke leaves with kitchen scissors.  (Or, I found Globe Artichokes this time, and needed no top trimming.)  Rub cut surfaces with lemon half to prevent browning.
Fill large pot with 2-3 inches of water.  Squeeze lemon juice into water, then drop the used rinds into the pot.  Smash garlic and drop into pot.  If using a steamer basket, place basket (I often do not)  Arrange artichokes in water or on basket.  Cover pot and turn on to boil.  Boil for 25-45 minutes.  Depending on size of artichoke, until a bottom leaf will pull out with some resistance.  Do not wait until the artichoke is too soft.
Cool artichokes.
When cool, quarter artichokes.  Scoop out the choke with a spoon or small paring knife.  Toss quarters in more lemon juice and olive oil. 
Grill artichoke quarters on hot grill for 5 minutes per side, or until you see nice char marks.
Serve warm or room temperature with dip.

Horseradish-Dill Dip

¼ cup plain fat-free yogurt
¼ cup (2 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon prepared horseradish (add more to make it extra spicy)
1 ½ teaspoons chopped fresh dill
1 ½ teaspoons fresh lemon juice
3-4 drops hot sauce (optional, to taste)
1/ 8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine yogurt and next 6 ingredients (through pepper). Cover and refrigerate for at least 1 hour.
Serve with Grilled Artichokes, roasted or raw vegetables.

• Dip can be made 2 days ahead of time.
• Can be made without the cream cheese with similar results, I used fat free Greek yogurt for a thick texture when omitting the cream cheese
• Dip is excellent served with cut veggies

Recipe - Pesto Torte

This is a great appetizer to make for your own dinner party or to take somewhere.  I always make it at Christmastime, but the green color makes it a fun St. Pats or springtime appetizer, too. 

Basil Pesto Torte

2 – 8 oz. package of (less fat) cream cheese, softened

2 sticks of butter, softened
1 small jar pesto sauce
1 cup toasted pine nuts


Blend softened cream cheese and butter until mixed. Line a round bottomed bowl with saran wrap or cheesecloth. Layer 1/4 of cream cheese mixture in the bottom of the bowl. Top with 1/3 nuts, then 1/3 pesto sauce. Repeat process, ending with cream cheese. Wrap tightly and refrigerate.

When ready to serve, invert onto a plate, garnish with pine nuts. Serve with thinly sliced baguette or crackers.


This recipe can be made 2 days ahead.
Variations:

• use sun dried tomato pesto instead, or alternate red and green pesto
• use toasted walnuts instead of pine nuts
• layer chopped sun dried tomatoes in each layer

I always hope for leftovers of this one. It’s great on toast or a bagel for breakfast.

Recipe - Oven Roasted Tomatoes

My late harvest of garden tomatoes and a pepper from last October.

Tomatoes.  Not exactly a wintertime vegetable.  But this recipe will turn a mediocre tomato into something delicious.  It is a handy solution for an over abundance of garden tomatoes.  It is also a quick fix for what to do with the tomatoes that are in your fridge - with no plans to use them.  Slow roast them in the oven.

Oven Roasted Tomatoes

2 cups tomatoes (cherry tomatoes, grape tomatoes, or Roma tomatoes)

1 T olive oil
1 t dried rosemary (or basil or oregano)
kosher salt
fresh cracked pepper

Pre-heat your oven to 250 degrees.  Cut grape tomatoes or Roma tomatoes in halves.  Cherry tomatoes or smaller grape tomatoes may remain whole.  You may want to quarter larger tomatoes. 

Toss tomatoes in olive oil.  Spread in a single layer on a baking sheet.  Sprinkle with crushed dried herbs, salt and pepper.  Don't overdo the salt, it will  become more concentrated as the tomatoes roast.

Bake in the oven for 2-3 hours.  (I know, 2-3 hours is a big range. Larger tomatoes will take a longer time, smaller ones may be done more quickly.)  After 2 hours, give your tomatoes a stir, and decide how much farther you would like them to roast.  They should be shriveled, but still moist.  They shrink quite a bit, so be sure to make plenty.

The result is a sweet tomato-y bite.  They are a bit chewy, and filled with concentrated tomato flavor.  They are similar to sundried tomatoes, but better.

Store your tomatoes in a container in the refrigerator for up to a week.

What to do with your tomatoes:

• serve them on a french bread crostini with a smear of goat cheese
• toss with fresh basil and pasta
• put them on top of a salad
• use them in a veggie sandwich
• add to your cheese plate to compliment Italian cheeses
• make a roasted tomato pizza with fresh mozzarella
• chop and mix with feta cheese, chopped kalmata olives and fresh herbs to make a tapanade
• puree them with a touch of olive oil to make a spread
• add them to your Antipasti Platter
• eat them plain, they are yummy!

Recipe - Artichoke Dip

Do you need a quick appetizer to take to a party?  Perhaps you need something easy to make before your holiday dinner.  This is a no-fail, quick, hot Artichoke dip that you will love.

Artichoke Dip

1 – 8 oz. package of (less fat) cream cheese, softened

1 cup mayonnaise

1 cup shredded Asiago cheese

1 clove garlic, pressed

1 Tablespoon dill or dill blend seasoning

1 can artichoke hearts (not marinated), drained and chopped

1/2 lemon zest (optional)

1 t lemon juice (optional)

4-5 drops hot sauce (I use Cholula brand)

Mix softened cream cheese with remaining ingredients.  Put into small baking dish; bake 350 until bubbly, approx. 30 – 40 min.

Serve with crackers, veggies or French bread.

• This recipe can easily be doubled.
• VARIATION:  For a southwestern twist on artichoke dip, add 1 small can of chopped, mild green chiles.  Omit the lemon juice and zest.
• This recipe can be made a day ahead.  Mix the ingredients, place in baker, cover and refrigerate.  Bake prior to serving.

Recipe - Antipasti & Marinated Vegetables

This is one of my favorite appetizers to serve at a party or before Thanksgiving or Christmas dinner.  I love the art of it.  Just look at the color and the texture.  The flavors are just as good.  The sweet marinated cherry peppers play nicely off the hard, salty cheese and the crisp and tangy vegetables.  Serve with good bread and good wine.  Each person can mix and match to suit their tastes.  It's a crowd pleaser!

Antipasti Platter

1 pound assorted sliced, gourmet deli meats (such as Italian salami, spicy capocollo, prosciutto,  and mortadella)
1/2 pound high quality Parmigiano-Reggiano, cut into irregular chunks
Marinated vegetables (recipe follows)

Marinated artichoke hearts
Kalamata or Marinated Olives
Peperoncini or marinated cherry peppers (or both)
1 loaf focaccia bread, sliced

1 box crispy Italian breadsticks

Arrange the meats, cheeses, and focaccia on a large platter. Place the marinated vegetables, olives and peppers in small serving bowls.  Place breadsticks, upright, in a decorative container. 

Marinated Vegetables

8 cups assorted vegetables (such as carrots, green beans, zucchini, cauliflower, and broccoli)

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons water

2 garlic cloves, pressed

1 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon hot pepper sauce

Cut the carrots and zucchini into long stick, about ¼ wide.  Break cauliflower and broccoli into florets.  Blanch each type of vegetable to desired doneness.  They should be bright and crisp.  Stop the cooking by rinsing in cold water.  Drain well.

Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.

• Find a good olive bar to buy the peppers and olives.  Any variety of interesting olives and peppers would work for the platter.
• Use a variety of meats, vegetables, olives and peppers to create colorful appetizer.

Recipe - Kale Chips (Art Every Day - Day 18)

(A Day Late for Art Every Day Month)

Today's Art Every Day comes in the form of food.  After a couple of sugary recipes, it's time for something a bit more healthy: Baked Kale Chips.  You may be saying, "WHAT?! Ick!" But, wait!  Hear me out...

These crispy little treats have made their rounds on cooking blogs, on diet menus and have been tauted as the next best thing to the potato chip, so I decided I needed to try for myself.  Here's what you do:

Washed curly kale, stems removed.

Baked Kale Chips
1 bunch curly kale
1 T olive oil
kosher salt
fresh ground black pepper
fresh grated Parmigiano Reggiano


Kale tossed with olive oil and parmesan

 Wash kale (I do this by soaking for a few minutes in a bowl of cool water.  You will be amazed at how much dirt and silt is left in the bowl.) Remove the large stems from the center of the leaves.  Let leave dry on a paper towel.  When dry, tear leaves into smaller (about 2 inch) pieces  into a dry bowl.  Toss with 1 T olive oil, salt (about 2 teaspoons), pepper and 1 T grated parm. Line 2 baking sheets with foil, spray baking sheets with oil.  Arrange leaves on a foil lined baking sheet in a single layer.  1 bunch of kale may take two baking sheets.  Top with more parm.
Bake at 350 for 30 minutes, or until dry looking.


Baked kale, cooling on baking sheet



• Be sure the leaves are somewhat dry before tossing with oil, so they don't steam in your oven.
• Add additional herbs and spices to change the flavor.  Try garlic powder, cayenne pepper, or chili powder.
• Go easy on the salt, the chips shrink and the salt becomes more concentrated.
• Let cool completely before storing.
• Store in a covered container in a cool place for up to a week.

Crispy kale chips

So, what's the verdict?  Are these the next potato chip?  No, they most decidedly are not.  But they are a  unique crispy treat that are curiously addictive.  I can see that they would be a great garnish on top of a steak or hearty bean soup.  They could be spiced up or down.  They make a great "Bat Wing" food item for your Halloween Buffet.  They are unique, healthy, crispy, spicy, tasty, and interesting.  Don't let anyone fool you that they are a substitute for other type of chips, but I think that they can hold their own.