Smoked Salmon with Pickled Fennel

You may recall that I mentioned being inspired by a couple of dishes we enjoyed  when last in Miami. Last week's post provided my version of a Meaty Ragu, so this week is my take of the other dish featuring salmon and fennel. I also figured that with the holidays approaching and New Year's Eve around the corner, this no cook, fast assemble appetizer might be helpful.  It is an austere dish with just two stars but each one has its own strong identity.   

Ingredients

Smoked Salmon
3 c fennel, shaved or sliced thinly
5 T rice wine vinegar
2 T sugar
3 T honey
1/2 t salt
Lemon Zest
Fennel Fronds for decorating the plate (optional)
Lemon slice for decorating the plate  (optional)
Rye or Pumpernickel bread for serving (optional)

Instructions

Melt the honey and whisk together with the vinegar, sugar, salt.  Add the shaved fennel and set aside to marinate and pickle for at least an hour.

Thin slivers of fennel.  I love using a mandolin, but please watch your fingers!

Fennel slices bathing in vinegar, sugar, salt and honey

Once your fennel is pickled to your liking, you can begin to assemble your platter.  This is one of those dishes that can be assembled ahead of your party and kept covered in the fridge until guests arrive.  If you liked my idea of using the fennel fronds for color and decorating the platter, go ahead and place those as your base. Then roll up the salmon slices and arrange standing up.  Gather up a bunch of the pickled fennel and tap with a paper towel to remove any excess liquid before placing on the platter.  Arrange your plate any way you like.  Finish by grating some lemon zest a top the entire platter.  That is it.  I told you it would be a no cook, easy app!

Design your platter any way you like.  I like using the fennel fronds to decorate.  It adds color and architectural elements.

Use a good smoked salmon, as it is the star of the show here.  I would recommend having it hand cut in thin slices. Pickling the fennel really brings out the crunch and adds that acidic element which is balanced with honey so as to not overpower the salmon. This dish was part of a cocktail party.  Knowing that the other plates on the buffet would provide hearty options I served this dish just as is, but had bread, crackers and endive on the buffet table.  However, if you wanted to make this a more substantial plate or serve this as a first course, you could present it with some creme fraiche and pumpernickel or rye bread.  I think that combination would be wonderful and perfect for a holiday party or New Year's Eve cocktail event.

Ideal for brunch, or as a starter to a dinner party. Hey if you are so inclined to have a party with pass around plates, this would fit that bill.  Refreshing and light but bold with just two stars shining.

Meaty Ragú - A Bowl of Hearty & Wholesome

A huge bowl of hearty meat ragu

On a recent trip to Miami, Juan Carlos and I happened upon an Italian bistro and retail shop, Made in Italy, on our way to the Design District.  I was in my absolute glory because these types of places simply make my day.  I'm like a kid in a candy store. Maybe it's because I wish I owned one, or maybe because I love shopping in curated, specialty stores. (Ok, maybe it's both.)  It was so quaint that we decided to delay our original destination a bit and stay to have a glass of wine and a bite to eat.  JC ordered a bowl of Bolognese sauce with crusty bread and I ordered Salmon with fennel.  Little did I know how fate by way of a detour would intervene that day and present us with two dishes that would inspire me months later to create my own take on them.  

If you had a chance to read last week's post, you already know that we hosted a Post Thanksgiving party which meant I needed food options.  So guess what?  A big bowl of meat ragú was going to hold a place on the buffet table.  I wanted it to be hearty like a Bolognese but didn't want to add the milk.  Folks, I kid you not, this couldn't be easier. It does take some cooking time though, so it all can bubble together, bouncing around and reducing down.  But cooking time doesn't require any effort on your part, so easy peasy.

The main line up of ingredients

Ingredients

2.25 lb ground beef
1.25 lb ground pork
2 28 oz cans of plum tomatoes
2/3 c dry white wine
2-3 T olive oil
1/2 c onions, small chop
1/2 c celery, small chop
1/3 c carrots, small chop
3-4 cloves garlic
grated fresh nutmeg
1.5 t salt
1 t pepper

Instructions

Sauté the vegetables, season with salt and pepper and let cook until super soft.  Then using a potato masher (or a fork), break them down to create a paste or at least to mash up the bigger chunks.  

Add all the ground meat, breaking up the larger pieces.  You want to create pea size pieces, cooking until all the pink is gone. Before adding the tomatoes, make sure the whole plum pieces are cut up a bit into smaller ones. Pour it in, add the wine, grate fresh nutmeg, stir around and cover.  Let this baby cook over low heat for hours. And I mean hours.  I let mine cook away while I was prepping and photographing 4 other dishes for the next blog posts. That's a LONG time. The idea is to allow some of that liquid cook off to create a dense meat sauce that lovingly swims in a sea of sweet tomatoes.

I made this the day before, and thankfully it was an enormous pot full because my hubby tasted it and loved it so much he made a meal of it.  The amounts in this recipe make a boat load so there was plenty for our guests the next day.  I warmed it up and spooned it in a soup terrine for serving. Offered it up with some toasty, crunchy bread and spaghetti torts.  It was a hit.  

Cozy, fireside comfort food that was a lovely complement to some of the cold appetizers and vegetarian options we had. Oh, and another great aspect of this big pot of heartiness... if this amount is too much for your small group, fear not. You can freeze it in smaller containers and enjoy it again and again on a cold winter's night served over a bowl of pasta. Now that is heaven in a bowl.

Thick spaghetti with rich, hearty meat ragu.

Full Frontal Coverage - Aprons, of course

Aprons, an array of color and personality

Oh the apron.  This swath of cloth was worn by women in bygone years as they cooked away in the kitchen. My grandmothers were among them, either wearing an apron or a house dress while they were in the kitchen.  And although I cooked along side them, I never used to wear an apron.  I'm not sure why I didn't back then but have recently come to understand and appreciate their true value.  I especially believe in their power when I am sautéing or frying.  Seriously, who needs be oil splattered?  And when it comes to baking... let's just say I'm pretty adept at making a mess with flour!

I own a few aprons, each with a purpose.  I have two that I solely use for catering gigs.  These are more utilitarian, black and gray striped and not very exciting. The one I use in my kitchen is a treasure because it was given to me by my dear friends, Emily and Lorne, as a guest gift at their wedding.  They got engaged in Venice, Italy and their wedding had a clear and decidedly Venetian focus.  So it came as little surprise that they would share this Italian-style love by giving their guests monogrammed aprons; La Cucina di Dana!  Every time I wear this apron I think of them and what a thoughtful gift.  Well, especially for me, since I love food and cooking so much.

I have noticed that aprons are coming back in fashion. Full on, full frontal.  Different styles can be found in shops of all kinds.  I like the ones that harken back to olden days.  Maybe it's because it reminds me of my grandmothers.  When I think of the kind I wear for my catering gigs, thick and almost amour like, I can't help to giggle a little when I realize how paper thin the ones they used to wear.  How would those really protect their clothes?  But they wore them anyway and seemed to do the trick.  I guess all you really need is full frontal coverage of some kind.  So why can't it be fun, and functional.  Sassy and make a statement.

With that in mind, and in remembrance of my grandmothers, I coerced, ah hum, I mean I recruited my mom to help me make some aprons.  She helped me get started and gain confidence, like she always does. Now I'm on my own creating hand sewn with love, one of a kind aprons.  Each one is different.   Each made with an wild and eye catching combination of vintage materials, antique trim and lace and other interesting finds. Each to help keep you clean in the kitchen. So, if you are in need of some splattering protection, or for a gift, click the SHOP button here or on the main menu to see my first round of Full Frontal Coverage; the apron reinvented with a bit of fun, lots of color and a big, bold "Here I am".  Check out some of the looks below.

Gabrielle, gorgeously modeling Muted Floral Greens Apron.

Muted Blues Apron

Florals: Aqua & Blues Apron

Bold Brown Florals Apron

Bold Reds & Florals Apron

Hope you enjoy keeping yourself neat and clean and looking stylish during your next kitchen adventure.

Gabrielle making modeling look easy as she shows off Nautical Strips & Paisley Apron.

Please note that these are all one size and come with a complimentary dish towel.  Why, you ask? Because when I cook I like to have a towel tucked in a pocket or around my waist tie so I can easily wipe my hands when needed.  Since I thought you would find it helpful too I included one with each purchase.

Also, I want to give a big thanks to my stunning niece, Gabrlelle, for modeling my aprons and to my talented nephew, John who photographed each of them.   What would I do without my "kids", always enthusiastic supporters of all my endeavors.

Post note:  Since these are one of a kind and are made with a variety of  materials, if you see an apron you like that is out of stock, please email me directly as custom aprons can be made.

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