Ajo Blanco

 

IMG_2919To say it’s been warm here in sunny San Diego is an understatement. In the words of my four year old, it’s been a “fiery furnace” outside. As the weather cooled down to a nice 78 degrees I flashed back to a memory of sitting along the ocean eating charred octopus. The octopus, perfectly cooked was sitting on a silky bed of Ajo Blanco. It was delicious, lick the plate delicious.

IMG_1634

Ajo Blanco, a popular cold Spanish soup is made with a base of bread, grapes, garlic, almonds and olive oil. Perfect for a hot summer day, beachside or not.

*Recipe from Bon Appetit

INGREDIENTS

  • 1 green apple, peeled, cored, chopped
  • 1 large garlic clove, chopped
  • 3 cups crustless day old white bread, cubed
  • 1 cup seedless green grapes, halved
  • ½ cup blanched almonds
  • ½ cup whole milk
  • Kosher salt
  • ¾ cup extra-virgin olive oil plus more for serving
  • 3 tablespoon red wine vinegar plus more for serving
  •  black pepper
  • ½ cup sliced almonds, toasted

IMG_2906

Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.

Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add ¾ cup oil and 3 Tbsp. vinegar and blend until soup is smooth. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours.

Toast your sliced almonds in the oven or stovetop until golden brown, let cool.

Divide soup among bowls or bowl, drizzle olive oil and toasted almonds. Enjoy

 

Tomato Galette

This is a perfect dish to make when you have beautiful tomatoes begging to be used. Store bought pie crust makes it an easy weeknight meal and the addition of some golden caramelized onions can turn it into a weekend hit. Although you may not want to share, it’s that good!

INGREDIENTS

1 unbaked Pie Crust

1 (5oz) package of Boursin Garlic and Herbs Cheese

1 small yellow onion, sliced and caramelized

2 Large or 3 Medium Tomatoes

1 Tablespoon Honey

1 Tablespoon Olive Oil

Handful of torn or chiffonade basil

Salt and Pepper to taste

1 large egg with a drizzle of water, beaten

Preheat your oven 375 degrees.

On a parchment lined baking sheet, unroll the pie crust. Spread the Boursin cheese on the dough leaving about a 1 1/2 inch border. Sprinkle the onion over the cheese and then layer on your toms. Sprinkle with a healthy shower of salt and pepper to taste. Drizzle with olive oil and honey and then the basil.

IMG_2757IMG_2759

Gently fold the edges of the dough up over the tomatoes, repeating every two inches around the free formed pie. Brush the crust with the beaten egg wash.

IMG_2760

 

Pop into your heated oven and bake for *1 hour or until crust is golden.

* Don’t go too far, check at the 30 minute mark to make sure the crust isn’t burning,

Let cool for 5 minutes.

IMG_2762

Devour with a nice glass of wine.

Israeli Couscous with Radish and Pistachios

This dish is exactly what you need to make before summer ends. The chewy pearls of couscous with the crunch of the pistachios, done! The raisins, they add a hint of sweetness and for some reason I feel any dish can use a touch, mint…. always a good idea!

IMG_2486.jpeg

 

Ingredients

cup uncooked Israeli couscous

small shallot, finely chopped

1/4cup olive oil

tsp lime zest

1/4 cup lime juice 

Handful of Golden Raisin’s ( to your sweet tooth’s desire)

kosher salt to taste

pepper to taste

bunch radishes of your choice  (about 12 ounces), chopped (2 1/2 cups)

1/2 English cucumber, chopped (1 cup)

1/2 cup roasted, salted pistachios, coarsely chopped

1/2cup chopped fresh mint

 

Directions

Cook couscous according to package directions. Set aside to cool.

In a large bowl whisk together shallot, olive oil, lime zest, lime juice, salt, and black pepper.

Stir in couscous, radishes, cucumber, pistachios, and mint.

Taste for seasoning and then let sit in the refrigerator for an hour.

Taste for seasoning again. Enjoy!

 

Tomato Galette with Honey, Goat Cheese and Caramelized Shallots

I have made a few versions of a tomato tart but I have to say that as much as I love puff pastry, it’s hard to beat a good pastry crust. Now….don’t freak out and go buy a refrigerated pie dough. It takes less than 10 minutes and you have everything you need in your kitchen. If you don’t have flour, butter and salt on hand, then maybe you shouldn’t be making a recipe with the word “galette” in it, you catch my drift?

Galette is a French word describing a free form pie or pastry, basically saving you time and effort of fitting the dough perfectly into a pie tin. Also allowing you to pull off a fancy yet rustic and mouthwatering dish without much effort.

These ingredients all together make the perfect meal to kick off summer. Don’t forget your glass of wine.

IMG_2390

Ingredients

PASTRY DOUGH

1 1/4 cups all-purpose flour

1 stick cold unsalted butter, cut into 1/2-inch pieces

1/4 teaspoon salt

3 to 5 tablespoons ice water

FILLING

4 Shallots, diced (about 1 cup)

2 tsps Extra Virgin Olive Oil + more for drizzling

8 oz Goat Cheese

2 – 3 Tbs Honey

3 – 4 Heirloom Tomatoes, sliced

1/2 tsp Kosher salt and fresh ground pepper

2 Tbs Fresh Thyme

1 Large Egg, beaten

Directions

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender  just until mixture resembles coarse meal with some roughly pea-size butter lumps.

Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated.

When the dough begins to hold together (If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring  until incorporated, then check again)  turn out dough onto a lightly floured surface.

Gather the dough and gather into a ball and then shape into a flattened disc. Wrap tightly in plastic wrap and place in refrigerator for at least one hour.

While the dough chills, in a skillet combine shallots and 2 tsp of olive oil. Saute over medium-high heat until shallots are lightly caramelized (about 10 minutes), then remove from heat to cool.

Preheat oven to 375F. Line baking sheet with parchment paper, sprinkling the top with a touch of flour.

Using  a floured rolling-pin, roll out the chilled dough into a 1/8″ thick sheet, then transfer to parchment-lined baking sheet. Crumble goat cheese in all over the rolled-out dough but leaving a rough 2 inch border along the edges. Drizzle a good serving of honey over goat cheese, then evenly top with caramelized shallots. Layer the sliced tomatoes over the goat cheese and honey and then liberally season them with salt and pepper. Give a good drizzle of additional olive oil over the tomatoes, and then sprinkle with the thyme.

Fold up the edges of the pastry dough around the tomatoes, then brush the crust with the beaten egg. Bake galette for 45 minutes to 1 hour until the crust is golden and the tomatoes have begun to char, then cool for 10 minutes before serving.

 

 

 

 

The Wedge

Part of me was embarrassed to admit that I have never made a wedge salad before. But another part of me was like, ‘girl, you’ve been making a deconstructed wedge salad for years’…so I am good with this realization. Shane is a consistent orderer of the wedge salad, me, not so much. When I decided to make it, I really didn’t know what it truly consisted of, aside from Iceberg lettuce, blue cheese and bacon…really what else do you need?

After some minimally intense research, I found that I didn’t know the extent you could take the wedge salad to. Breadcrumbs, onions, tomatoes and it doesn’t end there. In reality you can add pretty much anything you want, eggs, avocados, chorizo, dried fruit, we could take this to a whole new level. However staying true to the wedge salad lovers, this is what I did and would do again and again.

*Salting the tomatoes drains excess water, saving your salad to have runny tomato juices throughout.

*Quick pickling the onions helps cut down the sharpness and allowing a more fresher flavor.

*I didn’t make my own blue cheese dressing, I always have some decent store bought in my fridge. Add a little milk to the pre-made dressing to lighten it up just a tad, this helps it spoon over the lettuce perfectly.

fullsizeoutput_136

Ingredients

2 small tomatoes, diced

Kosher salt

1 small red onion, minced

White wine vinegar, for soaking onion

4 ounces chopped bacon

2 ounces fresh bread crumbs (about 1/2 cup)

4 Tablespoons crumbled blue cheese

1 head iceberg lettuce, outer leaves discarded and quartered through core so that each quarter holds together

Directions

Set a fine mesh strainer over a bowl and add diced tomatoes. Sprinkle liberally with salt, and toss to combine. In a small bowl, add onion and pour enough vinegar on top to cover. Let tomatoes and onions stand while you prep the other ingredients.

In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisped, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. You should have about 2 tablespoons rendered fat in the skillet. Add bread crumbs and cook over medium heat, stirring frequently, until browned and crisp, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and season liberally with salt and pepper.

Arrange lettuce wedges on plates and spoon dressing on each. Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes, bacon, toasted bread crumbs and blue cheese.

Serve and enjoy.

*Recipe adapted from Serious Eats

Skinny Peanut Zoodles

I am pretty sure I can eat a spicy peanut sauce on anything, maybe even bathe in it. I used to make peanut noodles once a week for dinner just for myself. Now thanks to the spiralizer I can make them with veg and save myself the carbs.

fullsizeoutput_11e

 

Ingredients

3 Zucchini or yellow squash sprialized

1 carrot sprialized

2 Tbsp Coconut oil

1 Onion, chopped

1 chopped Chilli or crushed red pepper

2 heaping Tbsp Peanut butter

1 can Coconut milk

splash of Fish sauce

 

Directions

Heat the coconut oil in a large frying pan. Add your chopped chilli, chopped onion and fry until soft.

Add your peanut butter, followed by coconut milk and fish sauce. Stir until all combined and creamy on a low heat.

Add your zoodles and stir just until they are warmed through. Don’t over cook them, we don’t want them soft.

Serve with a spritz of lime just and cilantro. This would be good with soba or linguine noodles if you don’t want to bother with the veggie noodles.