Thursday, August 29, 2013

Fresh Figs with Balsamic, Goat Cheese & Proscuitto

I love fresh figs, so sweet and pretty!  I came up with this appetizer recipe that is so yummy!  I hope you try it or come up with your own variation!

12 Fresh Figs, Halved
Balsamic Vinegar
8 Oz Goat Cheese
8 Oz Proscuitto, Cut in half Lengthwise

Lay halved figs on a baking sheet, cut side up.  Drizzle with balsamic vinegar.  Stuff with goat cheese.  Wrap with Proscuitto, twisting the Proscuitto on the last wrap.  Drizzle with honey.  Can be served as is or put under the broiler for 5-10 minutes to crisp up the Proscuitto.
I like to place on a bed of micro greens.

Friday, August 16, 2013

Deb's Steel Cut Oats with Fresh Berries

I make this for groups when I am catering at The Stillheart Institute,  in Woodside, California.  Everyone loves it(well I'm sure not everyone!  But most!) and I am finally taking virtual pen to paper to share it!  This one's for you Carrie!  Hope you enjoy it! xo

Deb's Steel Cut Oats with Fresh Berries

1 1/2  C Steel Cut Oats
3 C Water
1/4 t Salt

Mix all ingredients together and boil until oats are tender.

When oats are tender add:
1/4 C Brown sugar
2-3 C Fresh Berries ( Frozen berries can be used)

Stir until brown sugar & berries are incorporated. 
Serve with fresh berries on top!

Wednesday, March 6, 2013

Fingerling Potato Salad with French Green Beans

5 lb Fingerling Potatoes, cut into 1/2  inch pieces
1 lb French Green Beans, Blanched & roughly chopped
1 Red Onion, Chopped
1 C Bread & Butter Pickles, Drained & chopped
1/4 C Capers, Drained
1/2 C Dijon Mustard
2 T Olive Oil
Salt & Pepper to taste

Place cut potatoes in a large stock pot with salted water.  Boil until tender.  Set aside to cool. 
When cooled add green beans, onion, pickles, capers, dijon and olive oil.  Taste for seasoning and serve.
Curry Grape Chicken Salad

5 C Cooked or Grilled Chicken, roughly chopped
3 C Grapes, Chopped & drained of juice
2 C Mayonnaise
3 T Curry Powder, or more to taste
Salt to taste.

Mix all ingredients in a large bowl, taste for seasoning.  Serve on croissants or on a bed of salad greens.

Avocado Wasabi Deviled Eggs

10 eggs 
1/4Mayonnaise, add more if needed
1 Avocado, Mashed
1 t  Wasabi Powder  
3 t  Rice Wine Vinegar 
Scallions  (sliced thinly) 
Salt to taste 
Pea Shoots for garnish

Boil eggs in cold water for 10 minutes, remove from heat and cover with ice until cooled.
Peel and halve eggs placing yolks in a bowl with the above ingredients.  Mix together well and place into a quart size zip lock bag.  Zip and cut corner 1/2 inch and pipe into egg half.  Garnish with pea shoots.

Friday, August 31, 2012

Creamy Blue Cheese Dip/Dressing

1 C Mayonaise
1 C Sour Cream
3 Garlic Cloves, Minced
1/4 Seasoned Rice Wine Vinegar
10 Ounces Creamy American Blue Cheese, or any other Creamy Blue Cheese
Salt & Pepper to taste
Place all ingredients in a food processor and blend til smooth.  If using as a dressing you can thin with milk to your desired consistancy.
 Enjoy! xo

Farro & Black Rice Salad

1 C Farro, Available in the bulk section at Whole Foods
4 C Chicken or Vegetable Broth, Divided
1 C Black Rice, Also available in the bulk section at Whole Foods
¼ C Extra Virgin Olive Oil
¼ C Meyer Lemon Juice
4 T Lemon Zest
1 t  Pepper
1 C Italian Parsley Leaves
2 C Feta
2 C Green Olives with Pimento, Roughly Chopped

Bring 2 cups of  broth to a boil and stir in farro.  Reduce heat and cook farro until just tender, about 20 minutes.  Set aside to cool.  Repeat with black rice but simmer 30 minutes.  Set aside to cool.  Drain and spread each on a rimmed baking sheet to cool and dry a bit.
Whisk oil, lemon juice and zest, pepper, salt, and parsley together in a bowl.  Stir in farro and black rice.  Add olives and feta.  Garnish with additional feta and parsley.  Enjoy!  xo