Escarole Rolls - A Tiny Bite

For years my mom used to make stuffed breads as part of her antipasto offerings.  Some had spinach, others ham & cheese all rolled up in 'soft on the inside, crunchy on the outside' bread.  That big roll was then cut up into large slices. These have always been a favorite of anyone who has tasted them.  When I was still able to eat bread, I loved these stuffed breads and made them this way often.  When I lived in Miami, I used to make them while friends looked on so they could see how to learn just how easy it is. Yes, they are that popular.  But all too often I have found that people love them so much they eat more than one big slice and get filled quickly, not leaving enough belly room for the other nibbles being offered.  So I got to thinking...

I'm sure you are wondering why screw with a good thing, but size does matter so this seemed like the opportune time to reinvent the wheel.  Since I was in need of exactly this type of nibble idea for a little Post Thanksgiving cocktail/tapas event.. bingo, these could work!  Given that this party was not a sit down dinner but instead a buffet of many bites for people to pick and choose, this was the perfect setting to try my tiny rendition of my mom's rolls.    

I will admit that this version is a tad more time consuming than the one large roll, but in my opinion, worth the extra time. (When I say tad, it's because the other version takes but 3 minutes, so this is slightly longer than that!)  Also, what I loved about these little nuggets is that you can make them ahead of time and just warm them in the oven.

Seriously, it's just these few ingredients that make bite sized magic

Ingredients 

1 head of escarole, chopped in small pieces
2 garlic cloves, minced
1/4 c shallots, minced
1/4 c onions, minced
Magic 3 (oil, salt, pepper)
Dough (honestly, with parties like this I buy a good pizza dough and let it rise)

Instructions

First things first, get your dough plumping up and doubling in size by placing it in an oiled bowl and cover with plastic wrap.

See the nice bubbly, yeasty wonder doing it doubling magic trick.

Sauté the shallots, onions, garlic in oil adding salt & pepper to taste. If you like a little heat, then add red pepper flakes.  That would be lovely.  I would have added some but was thinking of my dad who isn't a fan of spicy food. Once nicely translucent add the chopped escarole and cook until wilted.  Set aside and let cool.

Chop in small enough pieces so that it is easy to roll up.

At the point that the dough has risen, punch it down and roll it out to its fullest size.  You really want it as thin as possible since each strip will be rolled up.  Then cut 1.5" strips.  Place the cooled escarole along each strip. Then cut the strips into thirds so each are about 4-5" long.  Longer than that and your rolls won't be bite sized anymore. Roll up each piece and pinch on the end.  Place them in oiled mini cupcake tins.

Roll out the yeasty wonder to the largest piece you can before it begins to stretch back.

Using the good ole pizza wheel, cut 1.5" strips.

Roll 'em up!

Place your rolled up delights into lightly oiled mini cupcake tins.

Bake at 350 degrees for 25-35 minutes until the dough is nicely toasted.  Definitely serve these warm.  But remember, these little bundles can be made ahead and warmed up right before serving.  

That's my beautiful sister, Alyssa, eyeing what to choose. See the rolls in the lower right hand corner of the table...

I'm pretty tickled with this bite sized version of my mom's stuffed bread.  The wheel reinvented turned out to be the perfect way to add that doughy comfort food to our buffet table; and without filling up our guests too much.  That is unless they eat a dozen! Which they just might. 

P.S.  This is just ONE stuffing idea.  I almost added cheese to these but opted not to since I had other cheese offerings.  But please start making your list of other stuffing options.  Here's a jumping off point :

• Spinach with red pepper flakes & parmesan cheese
• Strips of salami and grated provolone
• Sautéd zucchini
• Ground sautéd sausage and peppers

That's a start at least.  Continue please!

Giving Thanks

Thinking of all my fortunes perched on a rock overlooking the Pacific in Chile.

This holiday all started by being thankful for a good harvest.  Although today Thanksgiving sometimes is more associated with mountains of food it still honors a good harvest, with the fruits of labor being a bit different.  We can reap the harvest in everything we encounter throughout our days, weeks, months and entire lives. Therefore, I am grateful for ALL that I harvest.  Love, Good Health, a breeze across my cheek, a kind word from someone, the love of family and friends and so much more.  Gathering up all these 'crops' is something I am thankful for each day.  I know that we celebrate and give more weight to being thankful on this fourth Thursday of November but I hope that we can wake each morning and celebrate any day as Thanksgiving no matter whether it is the first Tuesday of the month or the last Sunday. Gratitude is a state of mind and one that can be harvested at any time.  I wish you abundant harvests in all areas of your life, today and every day. And the biggest Thank You to you ALL, from the bottom of my heart for your support and encouragement in this, my latest labor of... 2stirwithlove.  

Ingredients

An Open Heart
Outstretching Hands
Big Lungs to Breathe in
Arms to Hug

Instructions

Love and be grateful for ALL that we have, even the elements that don't seem quite pleasant as everything we receive serves to further and enrich us.

If you are hosting, I hope you are all ready and set to go, but just in case you are still in need of some dishes to make for tomorrow, here are a few suggestions.

Appetizers:

Winter Fresh Endive  Boats

Salmon Bites & Yogurt Relish

Cheese & Charcuterie Platter

Spicy Chick Pea Crunch

Salads: 

Baby Lettuces

Graped Up Bibb Salad

Side Dishes:

Garlic Rice with Sautéd Zucchini & Roasted Tomatoes

Polenta Stuffed Peppers

Plentiful Platters

Tomato & Goat Cheese Tart  

Happy Thanksgiving stirred with oddles of LOVE

dana

Calming Creams & Bold Blue Table

Alright, alright, so I have a plethora of tablecloths, napkins, runners, etc.  I can't seem to get enough because when I spot a material I like I want to add it to my collection. But you don't have to have as many as I do in order to create interesting table settings.  With Thanksgiving breathing down our necks, I thought you might like a table setting idea.  As you may have seen from some of my previous posts I am not one to be matchy matchy with my design.  I enjoy mixing it up and pulling from my stash to create a table-scape that suits the occasion. Just recently, we hosted a dinner for my parents' birthdays.  I wanted it to be pretty, semi-formal and calming.  What is more calming that creams and dreamy blue?  

This setting starts with a neutral cream colored tablecloth and beige napkins.  The dishes are layers of plain white, white with gold all being grounded by a gold charger.  I love using chargers for more formal settings because it ups the style ante with very little effort.  The gold gave it the touch of elegance I was looking for while the punch of color comes in the way of a bold, blue floral runner.  It's all you really need to grab some attention to the table.  

The florals for this table were cut hydrangeas from our garden as they were turning fall colors from their original white.  What a joy to be able to snip some garden life right outside my own door.  As you can see, I used little vintage jars in various sizes and colors.

From this point of the gathering all the items, it's just layering the pieces you have.   

I kept the napkin arrangement and placement simple.  I used a linen napkin holder with cream and blue stripes that kept it from being too fussy.

Also, I have beautiful crystal salt and pepper shakers that I inherited from my grandmother.  I do love using them but have often noticed that for a large group having only one set out causes the usual, Pass the Salt game.  Years ago I found these small salt and pepper which I place about the long table.  This way they are not too far from any guest.

And that's it. You may not have the exact set up as I do, but hopefully this will give you a template for building your own creams & bold punch of color table using what you have.  Take a look at what you have and begin combining tablecloths, runners, napkins in a way that creates the table-scape you envision.  Something from Nothing always turns out stylish when stirred with LOVE

You may remember this table setting from the Oh So Yummy Osso Bucco recipe.  The runner makes a perfect landing spot for all the dishes. I hope this gives you some ideas for your holiday tables.  Happy Thanksgiving!!

Salmon Bites with Yogurt Relish

It's no secret, I love to entertain.  For me, it's a wonderful way to gather the friends and family we love. Share food and drink, love and laughter.  When it comes to what to serve, of course, some of my old standby recipes appear.  Why not, they were good the first time and even the second. But admittedly, I try to be adventurous and use these entertaining moments to test out new ideas on my guests.  Fortunately for me, I have a group that is always willing to be just as adventurous in trying and reviewing my creations.  

In a couple of weeks JC and I will be hosting a small gathering and I've been pondering what to make.  Since many of these guests have dined with us before I certainly want to offer up some fresh new nibbles.  And I mean just that; nibbles, since I have decided that this event will be a cocktail/tapas style only.  No formal sit down or particular time to eat.  Just food coming out as it is ready.  This way we can cook, eat, entertain, cook, entertain, eat again.  It also allows for a very informal, free flowing party.  With this style of eating in mind, I want to have finger food or small items that are easy to pick up, put on a plate and mingle around.  I also thought this type of dish could be a useful one as we all are searching for easy ways to entertain during the holidays.

So, as I was sitting quietly one morning several ideas came my way. (I promise I will post the other ideas very soon.)  Normally, I don't test my ideas first.  I just make them and see what happens.  But since my sister and niece were here with us for dinner it seemed like a great opportunity.  My first set of guinea pigs!

So here's the rundown for my test run of seared salmon bites with my own homemade relish concoction for dipping.  

The line up. FYI, those small bowls are from Miller Pottery.

Ingredients

Salmon Filet (the amount will depend on the size of your crowd. For this test run I made 1.25 lbs of salmon which would have been enough to serve as an appetizer for 8-10 people with other offerings.)

Relish
1 c Greek Yogurt
2 T Dill Pickles, small dice
2  T Cornichon*, small dice
1.5 T Shallot, mince
2 T Chives, finely chopped
2 T Scallion, thin slices
4 T Cucumber, small dice
1 T Lemon Juice
1/2 t Course Salt

*Cornichon (French, meaning little horn) is a small pickled cucumber. 

Instructions

Cut the salmon into bite size squares, trying to make them as similar as possible.  Salt and pepper them and place them skin side down in a smoking hot cast iron skillet with a touch of oil (the fish will release plenty of their natural oils so you don't need much to get started).  Do not over crowd the pan.  

These will only need 2 minutes or so on each side. Let them get a nice crust.  Remove from the pan and place a on paper towel to soak up some of the oil. Continue cooking all your pieces. These can be made ahead of time and either lightly warmed up before serving or served at room temperature.

For the relish, this is as easy as mince 'em up and stir 'em up.  Cut all the ingredients into small pieces. 

All the little pieces ready and waiting for their yogurt bath: scallions, shallots, chives, olives, capers, cucumber, dill pickles and cornichon

Then with love, stir them into the creamy yogurt adding course salt and a squeeze of fresh lemon juice.

Plate them up and watch them fly off.  
 

Post note: This really does work well as a make ahead dish. I served it on the same night I made it and then again the next night.  I warmed the salmon in the low heat oven, and the relish got even better as all the flavors got super cozy with one another.  Be aware that when searing salmon open the windows and put the stove fan on high, as the smell does permeate the house.

A Creative Spirit - Ron Miller Pottery

Woodstock, seems to be the ground zero for creative spirits.  And so it was for Ron Miller, who in 1996 took a little pottery class in the famous town.   From that first introduction, he was bitten by the pottery bug.  So inspired by the art form and the work of local potter Nancee Meeker that he asked her to teach him.  At first, the answer was no, but somehow her potter’s wheel did a 360 and she agreed to mentor him.  Fortunately for all of us, because Ron has started his own pottery business, Miller Pottery HVNY.

Ron has always had a spirit full of creativity but like most of us needed to find a way to pay the bills with a ‘regular gig’.  That gig for 25 successful years was the high stakes NYC restaurant industry as a GM, Maitre d’ and Wine Director/Sommelier.  Alas, the creative itch keep scratching and it was time for Ron to spin back to the love that inspired him so many years ago.

I first met Ron over a decade ago during his restauranteur career.  He has always been a consummate professional in all he takes on.  His attention to detail, deep knowledge and commitment to any craft all funnel into a man who always brings his best.  After years of seeing pottery all over his home, it came as little surprise that this would become his creative outlet and new business venture.

Ron’s style follows a few different paths. As an admirer of Matisse’s cut outs, some of Ron’s work incorporate interesting overlays which pay homage to the that style.

Another route is simplicity.  As Ron mentioned to me, he tries to adopt his friend, Alex’s mantra of “Dare to be simple.”  Which seems simple, when in fact, restraint is not always the easiest path to follow.  Ron seems to have gotten the knack.

Creating streamlined and clean shapes with simple swirls of color. Simplicity at is best.

Lastly, allow the clay to guide him, letting it take the form and shape it wants to become.

Earthy and organic shapes

He uses a low fire earthenware clay for his carved and sawdust, smoked pieces while stoneware clay is employed for his ‘fun and functional’ work.

Like any artisan workmanship, it takes time and effort and in this case, a true spinning with love.   The process of ‘throwing a shape’, then trimming the clay, then carving and applying a Terra Sigilata.   Adding stains, firing it in the kiln, glaze then re-fire.  Well, you get the picture.  Passion, care and love is required.

It is a process that is quite literally grown from the earth and is a reflection of the artist himself.  Deeply committed, pure and simple, fun and functional.

You may all remember seeing some of Ron’s pottery in my Clams, Clams, and more Clams post.  I use a set of his small bowls for my prep work known as mise en place (French for everything in its place).  Whenever I’m cooking I cut up, prep all my ingredients and place them in small bowls.  The ones that Ron created are perfect as the sizes are varied which is ideal for various different amounts needed in any recipe.

Juan Carlos and I also have several on Ron’s bigger and more decorative pieces in our home.  Some have been gifted to us and others we have purchased with great glee.  I am a huge fan of giving gifts that are unique and Ron’s pottery lands squarely in that category.  Please check out his pieces on the site.  They make ideal gifts for the holiday season. Ron is continually adding pieces to his website, so If you don't immediately see some of the pieces featured in this post and are interested, please contact him directly via the rwm210@gmail.com.