Not Sushi: Smoked Salmon & Avocado Roll-ups

Bet you thought these were sushi?
Maybe not.

These are simple rollups for your New Year's Rockin' Eve appetizers (I ate them for breakfast cause I made them at 9 a.m.).

Here you take a wrap or a lavash and make an herb cream cheese with cilantro, chives, and lemon zest (I used whipped cream cheese for easy spreading).



Spread the herb cream cheese on the wrap then a layer of smoked salmon, then some sliced avocado with a squeeze of lemon and roll baby, roll.



I found some interesting pumpernickel wraps, for a nice contrast.



You can make these a few hours ahead, stick them in the fridge, until ready to slice and plate (they are easier to slice when they have been chilled for a few hours).



Enjoy and have a wonderful HAPPY & HEALTHY NEW YEAR! See you in 2012 with more nonsense and recipes!

xo Stacey

Pin It

Share|

Caesar Salad Deviled Eggs: OH MY!

This recipe borders on the ridiculous, it's so good.

It is hard to improve good old fashioned deviled eggs, but I think they have found a way.
This is the perfect New Year's Eve appetizer. You get a little bite of Caesar salad along with a deviled egg.

Two for one! Egg in lettuce cup! Genius!

A crunchy topping of fresh breadcrumbs sauteed with garlic and anchovy will make anything special. I want to sprinkle this stuff on everything (and don't worry, I will).

The nice thing about this recipe is you can make everything the day before, and assemble the little eggs just before serving.



Caesar Salad Deviled Eggs (by way of Smitten Kitchen and the book GOOD FOOD TO SHARE):

7 large eggs
14 small romaine lettuce leaves
3 tablespoons of REAL mayonnaise
2 tsp Dijon mustard
1/2 teaspoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

for the breadcrumbs:

1 tablespoon olive oil
1 anchovy fillet, minced
1 small clove garlic, minced
1/2 teaspoon grated lemon zest
1/4 cups panko bread crumbs
2 tablespoons freshly grated Parmesan cheese or more to taste



Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce it to medium-low and simmer eggs for exactly 10 minutes. Drain eggs and cover with cold water. Sitting them in ice water will help the eggs chill more quickly. You can do this up to 4 days in advance.

Arrange the romaine leaves on a serving platter. Carefully peel the eggs and cut in half lengthwise. Remove the yolks and place them in a small bowl. Arrange the whites on leaves. Mash the yolks with the mayo, Dijon, lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly ground black pepper. Set the filling aside.

For the breadcrumbs:

In a small skillet, heat the olive oil over medium heat. Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the lemon zest and bread crumbs and saute them until golden, about 2 to 3 minutes. Stir in Parmesan and set crumbs aside to cool.

When you’re ready to serve the eggs, spoon or pipe the yolk mixture back into the cavities of the egg whites, mounding it slightly in the center. (To make extra-cute eggs, you can pipe the filling with a star tip).





Sprinkle each egg with some of the crumb mixture (about 1 teaspoon for each egg), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and serve.



Your new year is guaranteed to be a happy one after eating these beauties!

These are genius!

Pin It

Share|

Leftover Ideas: Spicy Turkey Salad

What to do with your leftover Christmas turkey?

Here are some great ideas from Mark Bittman in the New York Times.

So far, I have tried the shepherd's pie and this great spicy turkey salad.
Since I made the leek apple bread puddings (stuffing muffins), I sliced them in half and piled the turkey salad on top (good use of 2 leftovers!).

Of course you can use leftover biscuits or holiday rolls if you didn't make the muffins.
(I have a holiday roll over the sides of my jeans, aka a "muffin top").



Mark Bittman's Spicy Turkey Salad (adapted from the New York Times)

Toss shredded turkey with chopped scallions, celery and cilantro. Fold in mayonnaise and pimentón (smoked Spanish paprika) and chili powder to taste. Garnish with cilantro.



Enjoy!

Pin It

Share|

Happy Holidays & Giveaway Winners!!

No recipe to post today, it's my birthday, so am taking the day off from cooking (making reservations instead!).

(and no comments on my goofy homemade holiday card, I was feeling creative, and yes, that is Shasta driving the truck).

Instead, I will announce the 2 winners of the PLENTY cookbooks & the Keurig Starbucks Giveaway (thank you for all the great comments!).

The winners of the PLENTY cookbooks are:

1. dara, who is trying to eat more vegetarian meals.........
2. Stephanie L., who liked my neighbor's "lotka" comment.

And the winner of the Starbucks K-Cups and Keurig machine is:

Melodie Monberg

Congratulations to the winners!!!
Please email me asap, so I can get your presents out to you!

Merry Christmas & Happy Holidays!
xo

(We wait by the door every holiday season for our neighbor Betty to bring these orgasmic Christmas cookies over, worth waiting 364 days for......chocolate cherry almond being my favorite and look at those gorgeous miniature madeleines w/ chocolate in the middle! Oy.)

Pin It

Share|

I LOVE fruitcake. Can we still be friends?

Why this hatred toward fruitcake?

I absolutely love it. But it has to be made right, with quality candied or dried fruit, nuts and LIQUOR. My mom used to make it by soaking the cake in cheese cloth and turned it for weeks until it was ready. Just a tiny slice, that's all you needed.

The Italians also love their holiday fruitcake called Panforte from Siena, which I also love.

I know you have probably been traumatized as a child from that holiday fruit cake that is dry with the maraschino cherries sent from an aunt whom you never really liked anyway, or that gross pineapple and macadamia nut cake that comes from some factory in the red box, but I think this recipe might convert you.



It is from that lovely Rose Bakery Cookbook, and the British (though the bakery is located in Paris) know how to do fruit cake.

I changed only a few things in the recipe, like instead of whiskey, I used Grand Marnier (cause my mom used it and it's nice w/ the dried fruit). I also took out some of the raisins and threw in some chopped dried figs along w/ some chopped raw almonds for a nice crunch.

Fruit cake is very forgiving, you can add a little of this or that and it lasts forever. You can make it 3 weeks before Christmas and the longer it sits, the better it gets.



Rose Bakery Fruitcake: YUM

1 1/2 cups of golden raisins
1 cup of Zante currants
1/2 cup of chopped dried figs
generous 1/2 cup of mixed candied citrus peel
1 apple, peeled & grated
3 tbsp orange marmalade
1/4 cup of whisky, brandy or Grand Marnier
grated zest & juice of a lemon
grated zest & juice of an orange

1 stick (1/2 cup) softened unsalted butter plus more for greasing the cake tin
2/3 cup of soft brown sugar
2 tbsp treacle or molasses
3 eggs
1 cup of all purpose flour
1 cup of ground almonds (or almond meal)
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt

In a large bowl, mix all the raisins and fruit w/ the lemon and orange zest and juice. Add the liquor and marmalade and let the mixture sit and macerate for an hour on the counter.

Beat the butter and sugar until light in color then beat in the treacle. Next, beat in the eggs, one at a time, beating well after each addition.

Fold in the flour and ground almonds, cinnamon and allspice and salt. Finally, fold in the fruit mixture.

Butter a 10" cake tin and line the bottom and sides with parchment paper so you can lift the cake out easily.



Bake in a 325F oven for 1 hour. You may need 5 more minutes, ovens and baking tins vary in cooking times. Cool the cake in the cake tin then remove and wrap tightly in foil.

You really don't need a hard sauce or icing on this cake unless you want your fillings to fall out.
Stays well for weeks and you only need a little slice with coffee.



Maybe now that you are all grown up you might revisit this scary thing called "Fruit Cake"!

Merry Christmas!!!!! xo

Good Ideas: Christmas Crostini

Here is an easy appetizer that you can make a few hours ahead so you can concentrate on the main dish at Christmas.

These little crostini are festive and colorful and travel well, in case you need to bring an appetizer to someone's home for the holidays.

Stacey's Christmas Crostini:

Basil pesto (you can use store bought)
Sundried tomato pesto (recipe to follow)
Goat cheese
Kalamata olives, sliced into quarters
1 baguette, sliced

For the sundried tomato pesto:

1 cup of sundried tomatoes
a few tbsp of olive oil
sea salt & pepper
1 garlic clove

In a small food processor or chopper, pulse the sundried tomatoes, garlic and enough olive oil to make a spreadable paste (about 4 tbsp worked for me). Season with a pinch of sea salt and pepper. Pesto can be made 4 days in advance and kept in the fridge (the leftovers are great on pasta, just add some more olive oil, as needed).



Slice the baguette into thin slices. Spread with some goat cheese, then a small spoonful of basil pesto on one side, and a small mound of the sundried tomato pesto on the other.

Place a sliver of kalamata olive down the center and serve.



Enjoy and happy holidays!

Pin It

Share|

Christmas Time: Chocolate Gingerbread Cake

Though I made this cake for Thanksgiving, I am making it again for Christmas. It's very fragrant and perfect for this time of year. We loved it.

Don't be afraid of the mustard powder in the recipe, it gives it an edge. Spices in cakes are fantastic!

I made the cake and froze it ahead of time, then frosted it the day I was serving it.
It is a winner.

From my oh so favorite little cook look books, Canal House Cooking.

Chocolate Gingerbread Cake:

For the gingerbread:

2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
8 tablespoons unsalted butter, softened
1/4 cup dark brown sugar
2 eggs
1 cup molasses
8 ounces chocolate chips, melted
1 cup espresso or strong coffee, cooled

For the chocolate icing:
8 ounces chocolate chips
1/2 cup heavy cream

For the gingerbread, preheat the oven to 375°. Grease a 9-inch springform
cake pan, then dust it with flour, tapping out any excess.

Sift or whisk the flour, baking soda, salt, ginger, cinnamon, allspice, mustard,
and pepper together in a large bowl then set aside.

Put the butter into a large mixing bowl and beat with an electric mixer on
medium speed until light and fluffy. Gradually beat in the brown sugar, about
2 minutes. Beat in the eggs one at a time. Beat in the molasses and the chocolate until smooth. Add the dry ingredients and the espresso alternately while
you continue to beat the mixture. Use a rubber spatula to help incorporate any
batter on the bottom or sides of the bowl.

Pour into the prepared cake pan and bake until the top springs back when you lightly press it in the middle, about 40 minutes. Remove from the oven and place on a rack to cool.



For the chocolate icing, while the cake cools, heat the chocolate and the cream together in a small heavy pot over low heat. Stir with a whisk as it melts.



Transfer the cooled gingerbread onto to a plate.
Smooth the icing on top of the gingerbread, allowing it to drip over the sides. Remove the paper.



Decorate with flowers, candied violets or little gingerbread pieces if you like.

Enjoy!

Pin It

Share|

Sweet Potato Latkes & a Hanukkah Giveaway!

"Tell your friend Veronica, it's time you celebrate Hanukkah,
I hope I get a harmonica, on this lovely, lovely Hanukkah! (and yes, I will a drink gin and tonica!)".

For the festival of lights I am contributing Sweet Potato Latkes from Ottolenghi's book Plenty.
Just something a bit different from the normal everyday latkes.

It seems strange that there are no eggs in this recipe like the usual potato pancakes, but because you cook the sweet potatoes first, they will stay together.

I served these with creme fraiche and cilantro and they were delicious!



Plenty's Sweet Potato Pancakes:

2 1/4 lbs. sweet potatoes, peeled and cut into large chunks

2 tsp soy sauce
3/4 cup of flour
1 tsp salt
1/2 tsp sugar (I didn't use the sugar)
3 tbsp green onion
1/2 tsp finely chopped fresh red chile (if you like them hot)

Steam the sweet potatoes completely, and leave them in a colander to drain for at least an hour. This will remove most of the moisture.

Once the sweets have lost most of their liquid, place them in a mixing bowl with the rest of the ingredients.

Mix everything by hand, without over mixing. The mixture should be sticky. If it's runny, add a pinch more flour.

In a heavy skillet, melt about 3 tbsp of butter (you may need to add more). I always add a little olive oil to prevent the butter from burning.

Form into little latkes and fry about 5 minutes on each side, flipping carefully with a fish spatula.



Serve with a dollop of creme fraiche or sour cream and some fresh cilantro and serve them for your Hanukkah party.



I asked our neighbor Glen how he liked them and he said "I like them a lot-ka!" Get it?

and for your Hanukkah present this year, I am giving away 2 copies of Yotam Ottolenghi's Plenty Cookbook to 2 good little boys or girls.



Tell us if you have been naughty or nice and don't forget to sign your name.

Winners will be announced on 12/23 (my birthday, hint hint), along w/ the Keurig Giveaway winner!

Pin It

Share|

Coffee, Cake & a Holiday Giveaway!

I could live without cookies, but could not live without cake.

I could live without tea (I hate tea), but could not live without coffee.

Coffee is my only addiction, as well as a great pleasure in my life (I'm easy).

When I wake up, I can not speak until my first of cup of morning joe (and I am not talking about Joe Scarborough). That's where the addiction comes in.

But afternoons are a different story.

I look forward to my 3:00 after school snack, a piece of cake and good cup of coffee.
I usually stop in at Starbuck's for my afternoon java, however, now I can buy their new K-Cups made especially for Keurig machines to brew at home!



They brew a perfect one cup every time (I sound like a commercial), and I can buy a supply of them to have on hand. Delicious!

The Foodbuzz Tastemakers Program & Starbucks gave me the opportunity to try the new K-Cups as well as give away a lovely Keurig home brewing coffee machine to one of my readers for the holidays (along with some Starbucks K-Cups, of course).

Tell us why you love coffee, and 1 random winner will win this lovely Keurig machine.
What a great holiday gift!



Winners announced on 12/23.

Pin It

Share|

Individual Leek, Apple & Sausage Bread Puddings

These are perfect to go with your Christmas ham or turkey.

Why does everyone squeal with delight when they receive an individual package of something on their plate?
What's the big deal? Not sure, but these are fun and delicious.

They are really just little "stuffing muffins" and so easy and delicious.

The recipe is mine, and very forgiving. You can sub onions for leeks, omit the sausage if you are vegetarian and add walnuts instead, and change the bread from cornbread to regular stale bread if you don't like cornbread (but who doesn't like cornbread?).



Leek, Apple & Sausage Bread Puddings:

makes 14 individual puddings

4 stalks celery, diced
4 leeks, trimmed and sliced (white parts only)
3 sausage links, casings removed
2 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
2 apples, peeled and diced
salt & pepper
olive oil
1/2 stick butter

7 cups of dried cornbread cubes (or other type of bread or bag of stuffing mix)
3 eggs
2 cups of chicken stock

Butter a 12 cup muffin tin.

In a large heavy skillet, heat the half stick of butter w/ some olive oil to coat the pan.

Add all the ingredients to the pan, except for the bread cubes, eggs and stock.

Saute the sausage, leeks, apples, veggies and herbs for about 15 minutes on medium heat, until the leeks and sausage are fully cooked.



Turn off the heat and add the stale bread cubes and mix together with a big spoon to incorporate everything and moisten the bread, it will still be a bit dry.

In a large measuring cup, whisk the eggs with the stock and add the stock mixture to the stuffing mixture in the skillet. Add it slowly until it's nice and wet. You may not need to use all of the stock mixture, see how wet it is. You don't want it soupy. Just enough to make balls out of it (sounds obscene).

When the mixture is a nice consistency, take an ice cream scoop and pack it with some of the bread mixture. Scoop it into a buttered muffin tin, and bake in a 350F oven for 30-35 minutes until the tops are nice and crispy.

Let the bread puddings rest in the muffin tin 5 minutes before removing them.
You will need to loosen them with a spoon in the tins.

Alternatively, you can of course bake this in a casserole dish like you would stuffing, but then where's the fun?

You can make these ahead of time and serve them at room temperature if you like.



Enjoy!

Pin It

Share|