Pickled Radishes and Fennel

Pickled goodness...

inspiration: Pickling vegetables is a great way to prolong the goodness of summer when they are at their peak. We wanted an earthy and tart flavor to accompany a ceviche we were pairing with watermelon. The picked fennel and radishes came out so great that we had to share with you all! Hope you enjoy - this would be great along side any fish, on a sandwich, or anything grilled.

ingredients:

• 3 cups fennel (about 1 large bulb)
• 3 cups radishes
• 1 cup white wine vinegar
• 1/2 cup red wine vinegar
• 1 cup filtered water
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon anise seeds
• 1/4 teaspoon fennel seeds
• 1 tablespoon sea salt
• 1 tablespoon white sugar

method: Trim and clean fennel bulb and radishes.  Using a mandolin, thinly slice the fennel and radishes.

In a saucepan, over medium heat, add the peppercorns, anise seeds, fennel seeds, and stir until lightly toasted.  Add the vinegars, water, sea salt, and sugar and stir to combine.   Turn up the heat to high and bring the mixture to a boil just to dissolve the salt and sugar.  As soon as the mixture is boiling, add the fennel and radishes and remove from heat immediately to cool.  Once cool, store pickled fennel and radishes in sterilized mason jars with liquid to cover or serve as desired.

entertaining notes: This can be made ahead and will last in the fridge for about 4 weeks in the mason jars and about 1 week otherwise. 

Yields: makes about 32 ounces (approximately 2 mason jars)

Radishes and The Mandolin

Fennel and Radishes

Pickling Spices

Rustic Baked Eggs

inspiration: This is a perfect breakfast/brunch dish for the cold months where a warm and hearty meal is all you want.  The dish is rustic and full of big flavor which stands up well to the soft eggs.

ingredients:

• 2 cups onions, chopped
• 2 cloves of garlic, finely chopped
• 2 tablespoons sage, chopped
• 2 tablespoons parsley, chopped
• 2 tomatoes, chopped
• 1/3 cup heavy cream (optional)
• 3 cups baguette, cubed (about 1/3 of a baguette)
• 4 eggs
• 1, 28 oz. can diced tomatoes
• butter/olive oil for sauteing
• salt and pepper to taste

method: Preheat the oven to 350 degrees.  Prep two small ceramic bakers by greasing the bakers with butter and set aside.

In a large saute pan, saute the onions and garlic in butter or olive oil till soft and translucent. Add the sage, parsley, fresh tomatoes, and cream and continue cooking till the tomatoes are just starting to break down, about 5 minutes. Salt and pepper to taste. Fold in the cubed baguette and spoon into the two bakers.

Make two divots in the bread mixture and crack the eggs into the holes trying to contain all the yolk and whites in tact.  Sprinkle lightly with salt and pepper and place in the oven on a baking dish for about 20 minutes till the whites are set and the yolks are still runny.  Let cool for about 10 minutes and serve.

entertaining notes: Filling can be made ahead and reheated in a saute pan before going into the bakers with the eggs.

Yields: 2 servings

Anticipation

In the Pan

Baked Egg Stuffing

Baked Eggs Uncooked

Tuscan Dinner Party

Last night we hosted an incredible party inspired by Tuscany!

The Tuscan Dinner Menu

Bacon Wrapped Loin of Pork with Tuscan Herb Stuffing
Sauteed Broccolini with Sundried Tomatoes and Olives
Orange Glazed Roasted Sweet Potatoes

Strawberry Pear Tart

inspiration: We do not bake or make desserts often.  However, when the warm weather arrives, we love to try to make something seasonal and rustic.

ingredients:

• 2 pears
• 10 strawberries
• zest of 1 lemon
• juice of 1/3 of a lemon
• 1/4 cup flour
• 1/3 cup white sugar
• 1/2 teaspoon kosher salt
• 3 pre-made roll out pie crusts
• 1 egg
• 2 tablespoons of coarse sugar
• 2 tablespoons of powdered sugar

method: Slice the strawberries and pears into similar sized pieces and place into a large bowl. Add the lemon zest and juice, flour, sugar, salt and mix to combine.

On a large baking sheet, on parchment paper, place the three pie crusts down the baking sheet, overlapping so they form one long rectangle.  Pour the fruit mixture down the center lengthwise.  Fold the edges of the pie crust up and around the fruit and pinch so it sticks together.  With the egg in a small bowl, whisk with 1 teaspoon of water to make an egg wash.  Brush the crust with the egg wash and sprinkle with the coarse sugar.

Bake in the oven for 1 hour at 375 degrees.

Once fully baked, remove from the oven and let cool.  Once completely cool, sprinkle with powdered sugar and serve.

entertaining notes: Can be made a few hours before serving and left at room temperature.

Yields: Serves about 10 people.

Spinach and Feta Rolls

inspiration: Russian Piroshki are amazing, but now they're mini and bite sized!  We took a little Greek inspiration and made them with spinach and feta cheese.

ingredients:

• 1 onion, chopped finely
• 3 garlic cloves, minced
• 2, 10 oz. boxes frozen chopped spinach, thawed and drained
• 1/2 tsp. nutmeg, grated
• 1/2 lb. feta cheese
• 4 eggs (3 for filling and 1 for puff pastry)
• 1 cup panko breadcrumbs
• 1, 17.3oz box puff pastry sheets flour (for dusting and rolling out puff pastry)

method: Cook onion and garlic in olive oil till just soft.  Let cool, add to a bowl, and incorporate the thawed spinach, nutmeg, feta cheese, eggs, and panko.  Roll out puff pastry sheet and cut into three strips.  Roll each strip out into about 4x10" pieces.  Place the spinach mixture in the center down the middle like a log.  Egg wash one long end of the puff pastry and roll the other end towards the egg wash side.  Seal by pressing lightly and move off to a cookie sheet lined with parchment paper, sealed side down.  Repeat with remaining 5 pieces of puff pastry and place all logs into the refrigerator to set up, about 20 minutes.  Remove logs and cut each one into 1 inch pieces, about 8-10 per log.  Place on cookie sheet and egg wash the tops.  Bake in a 425 degree oven for about 20 minutes, till golden brown.

entertaining notes: These can be made ahead, the cut 1 inch pieces can be frozen up to 1 week or more.

Yields: approximately 48-60 rolls

Chicken Liver Pâté

inspiration: This is perfect for the holidays and for entertaining for a few reasons.  First of all, Chicken Liver Pâté is extremely decadent and tasty.  So much so that it's a good idea not to eat this often, so for a special occasion, this is perfect.  Second of all, the Pâté can be made in advance (at least a few days even) so the prep time is extremely ideal.  And third of all, the ingredients couldn't be more budget friendly.  Try different toppings to change it up a bit.  The recipe below is a classic preparation, but with a few additions, this can easily be changed up to fit a variety of styles.  Add some rosemary and lemon zest for a Tuscan twist, add some cilantro and chilies as a garnish and it has a south western twist, or add some curry powder for a bit of an Indian twist.  Get creative and enjoy!

ingredients:

• 4 tbsp. butter
• 1 cup onion, chopped
• 6 - 8 garlic cloves, finely chopped
• 1 lb. chicken liver
• 1/2 cup dry sherry (really any fortified wine will do like marsala or madiera)
• 1/3 cup parsley, chopped
• salt and pepper
• 2 eggs, hard boiled
• 1 tsp. sherry vinegar

method: Start by cleaning the chicken livers by cutting out any fat and connective tissue and set aside.

In skillet, over medium-low heat, add the butter. Add the onion and begin to sweat slowly till the onions begin to get a slight caramel color.  Add the garlic and some salt and pepper.  When the pan is  ready for deglazing, add the sherry.  Add the chicken livers and continue to cook till the the livers are cooked through and pale pink in the center.  Remove from the heat and let cool for a few minutes.  While the liver mixture is cooling, prep your food processor.  Add the parsley, eggs, liver mixture, and sherry vinegar and pulse/puree in food processor to a fairly fine paste.  Check seasonings and add salt and pepper as needed.  Store in an air tight container and refrigerate till ready to serve.  Should be served cold, or slightly room temperature with crostini.

entertaining notes: The chicken liver pate can be made in advance and refrigerated till ready to serve.  The pate is best on day 1 and 2 - it's still very good on day 2 and 3 - however day 4 and on is pushing it.

Yields: 3 cups