Balsamic Bathed Carrots Wrapped with Zucchini

Crudité cranked up. This is not your ordinary raw carrot appetizer.  It's not a big hunk of veg that is hard and hard to bite into.  And no dipping in some ranch dressing either.  This is amped up, vamped up crudité.  Now, admittedly I can't take full credit for this recipe.  But imitation is the best form of admiration and also serves to inspire, which is what Giada De Laurentiis did.  In her version, she used prosciutto to wrap these bathed shredded carrots.  

I have made it her way many a time, often using Serrano ham instead.  Each time I placed this salty and sweet combo out, they were gobbled up, leaving but spotted remnants of basil and a shred of carrot as evidence of their existence.  I highly recommend trying it that way.  They make the cutest little bundles and provide some vegetables to the meat lovers.  

Bathing the carrots in balsamic and basil is brilliant and elevates the simple carrot to its kicked up crudité status.  Shredding the carrots is also genius as it does two things. It maintains the crisp rawness of the carrot but makes them more manageable to eat.  You definitely won't feel like you'll crack a tooth biting into one of these. Second, the strands lend themselves to be wrapped, creating a more elegant bite. And it's a this point that I began to alter the recipe, coming up with other outer coat wrappings.  During the summer months, I used a long slice of English cucumber.  Served alongside oil doused fennel, this created a very refreshing bite indeed.   I've also tweaked the original recipe not only by what I cloak them with but the dressing as well.

So when a recent gathering required another appetizer, I pulled from my "appetizer archives" and was reminded of these shredded carrots.  Certainly I could have rolled them with Prosciutto or Serrano but I had plenty of meat offerings already.  Just how much do the carnivores need?  I say there needs to be balance on a table. Balance is key.  You want some warm options, room temp ones, meat, and even fresh, raw options from which your guests can pick and choose.  I always try to provide a variety, and given that some of my guests, including myself, are veg/pescatarians, offering up vegetarian options is mandatory. For this shindig, I needed the addition of a refreshing, easy to pick up vegetable plate. Cranked up crudité to the rescue.  Being wintertime I didn't feel the cool cucumber coat would be appropriate. Hmm, what is long, vegetarian and can roll?  No, not a yogini.  Enter the ubiquitous zucchini to the stage. 

INGREDIENTS

3-4 Zucchini, thinly sliced
2-3 large Carrots, shredded
1 T shallot, minced
3 T basil, ribboned
3 T Balsamic vinegar
1/2 T lemon juice
1/3 c olive oil
salt, pepper

 

 

 

Instructions

Using a vegetable shredder on your carrot, create fine julienne ribbons.  I like mine to be about 3-4" in length. Using a mandolin, cut the zucchini into long strips.  

Season the zucchini and grill them lightly and quickly to soften them up so they are not raw and can easily be rolled.

In a bowl, mix together the vinegar, salt, pepper, shallots, basil and oil.  Then toss the carrots so they are all coated with this tangy basil mixture. 

Take a zucchini strip, grab a mound of carrots and begin to roll it up.  Arrange on a platter.  

Make these a head of time while you enjoy a crisp glass of wine, then cover with plastic wrap to keep in the refrigerator until ready to serve.  I would recommend taking them out at least 1/2 hour prior to serving to allow them to kick off the icy chill.  You can also serve these warm.  If you opt for this route, I would prep everything ahead of time right up to the rolling part. Then put the zucchini in the oven to warm, roll up and serve immediately. Anyway you wrap these; cured ham, cucumber, zucchini, cold, warm... well, you get the picture, they will be your new favorite app. Delightful for any party.   Hey, you could also serve a couple of these atop a salad as a first course.  Gosh, I just love when a simple little root veg goes showing off its multitalented uses.  Bravo, Carrot!

As you can see, you don't need to roll these up.  You can also cradle them in a basinet of endive.

Post note:  Two weekends ago we were invited to our friends' house last minute and I was asked to bring some appetizers.  I didn't have much in the house and it was snowing.  This is the best time to employ the something from nothing style.  Open the fridge to find, some carrots, chives and baby bok choy.  You guessed it.  I replaced the basil with chives and the zucchini with baby bok choy.  The flavors were subtle but still made an impression. Open your fridge and turn on your inner something from nothing genius to wrap up some balsamic bathed carrots.
 

Cream Puff -What Did You Call Me?

Cream Puffs have been a part of my life for a long, long time.  My mom has been making them ever since I can remember.  Quite honestly, since she always made them, I never did.  That was until a caterer friend of mine hired me to bake for one of her clients.  One of the orders was for 100 mini cream puffs.  Thus began the start of MY cream puff making. 

First,  a little culinary lesson for those who may not be familiar with these little, light puffs. The pastry used for cream puffs is called pate a choux.  Yup, just like a lot of good pastry, it's French.  This is a very specific type of pastry that when baked at a high temperature puffs up with a crispy but tender exterior and hollow interior.  This creates the perfect pocket to fill with any type of stuffing you can imagine.  The classic fillings are a vanilla pastry cream for the traditional cream puff or ice cream drizzled with chocolate, which are known as profiteroles.

Because experience whether good or bad always serves, here's a bit of valuable info and full disclosure.  My first attempt at making cream puffs was a complete disaster.  They turned out like portobello mushrooms.  And when I say portobello, I mean large, flat and blackish brown. How did that happen, you ask? Ha, I certainly asked myself that same question.  So what do you do when you need answers to life questions? Call your mom. Which is what I did. She explained that the choux pastry is very delicate and temperature has a huge effect on it.  Well, there you have it, my answer in spades.  I had been baking for 9 solid hours to fulfill the catering order and the kitchen was piping hot. Worse possible scenario for this recipe. However, this was a great lesson that yielding an enlightening tip which I am now passing along to you. I recovered that day by turning off the ovens, letting the kitchen cool down and starting from scratch at 10pm so I could fulfill the order. I have been making these tasty little puffs perfectly ever since.

Here is the basic recipe for pate a choux.  (Don't let the amount of photos make you think this is hard.  It's not.  I just loved some the images and also wanted to show some of the steps.)

 INGREDIENTS

Yields approx. 44
(2" puffs)

• 1 c water

• 1 stick butter

• 1 c flour

• pinch of salt

• 4 Lg. eggs
  

 

 

 

 

 

Instructions

Heat the oven to 450 degrees. Meanwhile, in a saucepan, melt the butter in water then add the salt and flour. Take pot off the heat and stir until the mixture comes together in a ball.  Let the mixture cool slightly and add one egg at a time.  I use a wooden spoon to combine but you can also use a hand mixer.  

Butter melting in water

Add flour

Stir quickly to bring together

One egg at a time

When you add the egg the dough will separate. Not to worry.  Keep stirring it until it combines, and it will combine. Then add the next egg.  Continue until all eggs are incorporated.

Notice how the pastry seems to get gloppy. Just keep stirring.

For quickness, ease and to make the puffs all the same size, I have found that using a piping bag is the best method. Fill the bag and squeeze out the size you desire.  My mom makes hers on the larger size.  I make mine smaller.  If you don't want to use a piping bag, you can use two small spoons to dollop the pastry onto a greased baking sheet.  

Spoon into piping bag. You can also use a large plastic bag and cut the corner off.

Traditionally, cream puffs are not fluted like seen here, but this was the piping tip I had so I used it. It makes them pretty so why not.

Two important notes.  Try to make them as close to the same size as possible so they will cook evenly, as well as they look nice when you present them for dessert.  Consistency in size really ups the level of presentation in anything you serve, especially in baking.  Second; swirl the top so as to not create a long tip or tail, since it will burn.  If you do get a little tip, wet your finger with some water and dab the tip down.

Bake for 10 minutes at 450, the lower the oven to 400 degrees and bake for another 10 minutes. Remove from the oven and let cool.

Lines of perfectly baked puffs awaiting their filling.

Filling - the Classic

The classic filling is vanilla pastry cream which can be made using this link recipe.  But my mom took a short cut which seems to work well and is quick and simple.  It may be a cheat to the traditional method but it tastes pretty darn good.  Here's what she passed down to me.
 

Ingredients
 

1 box Jello Instant Vanilla Pudding
1 c milk
2 c heavy cream
Powdered sugar for decorating

Instructions
 

Add the milk into the pudding mix and beat until combined.  Refrigerator while you whip the heavy cream to soft peak.

Combine the two together to get a light filling.

Once the cream is whipped, fold the pudding into the cream and thoroughly combing.  Fill a piping bag.

Clearly, I love using a piping bag. It really does make things so much easier.

Using the tip, gently push a hole into the bottom of the puff and fill 'er up.

Once you have all your puffs filled, stack them on a cake plate and sprinkle with powdered sugar.

And there you have it.  Light and fluffy filled with creamy lusciousness.  If that's the definition, then go ahead and call me a Cream Puff!  Enjoy with an espresso and don't forget to share the love.

Other fillings:  Oh there are so many that this post would go on for pages and pages.  Why would I do that when I could use all those good ideas to write another blog post... which I will.  You can fill these little delights with whatever your heart desires.  I promise to post a handful of savory ideas in the near future.
 

Copper 29 - Bar Bites & More

As is our tradition for our anniversary, we head to Miami at the end of October each year to celebrate. This past October was no different. In years past, we have hosted little gatherings at our apartment there, but with so many dear friends to visit, it’s sometimes easier to gather at a bar or restaurant to catch up.  With the proliferation of so many cool, happening hangouts cropping up all over Miami the question was where do we go.

For this night out we wanted to keep it centrally located for all parties by staying in Coral Gables.  The Gables is an old historic area of Miami known for its Mediterranean Revival style architecture with streets lined by the famous banyan trees. It's home to such landmarks as the Venetian Pool and the Biltmore Hotel, along with the popular and most noted street; Miracle Mile. And that was exactly where we were headed to try out Copper 29 Bar recommended my our friend, Stephanie.  This Coral Gables bar is reviving the idea of the perfect cocktail. Using the art of mixology paired with bar bites to create a relaxed atmosphere of food and drink, which was what we were looking for.

Stephanie ready to eat, drink and be merry.

Especially, given that we hadn’t seen each other in awhile, and our goal was to chat and catch up with each other’s lives. However, that was not quite what we got. Well, at least not on a Friday night.  Don't get me wrong, it's not because the place wasn't cool.  It was cool with an interesting mix of decor including an entire wall of plant life.

But when we opened the door, the music was pumping and the place was jamming and we thought we might not hear each other breathe.  

Silly of us to think that a relatively new hangout on a Friday night would be a quiet place to chill. We were told that the owner recently decided to make Friday nights a Happy Hour with DJ music pumping.  That said, the music mix was a fantastic groove, prefect for dancing and keeping it interesting for a proper happy hour.  If we hadn’t wanted to talk this would have been an ideal spot. And on any other night there, we could have done that.  However, Friday’s are made for letting go after a long week of work.  So we stuck it out because the vibe was happening, the atmosphere interesting and the menu looked promising. (Spoiler Alert:  We were all glad we did!)

Some of us started off with Moscow Mules served in cool copper mugs which keep the drinks nice and chilled. If you enjoy a spicy drink, this one delivers. The ginger beer brings that bite while the mint is refreshing and surprisingly light.  

The rest of our group ordered Martinis and Old Fashioned and they were like a good ole fashion should be…good.

From there, we began ordering a dish at a time, each as good as the last.

Martini, dry, shaken with olives

Good Old Fashioned... good

Jalapeño Corn & Cheese Biscuits

These are decadent balls for yum.  Crispy exterior, doughy middle with whole pieces of corn throughout served with a Bourbon Honey Syrup that has even your biscuit begging you to dip for more.  I loved watching everyone's expression as they popped these in their mouths.  

Eyes wide and then the expressive smile that gleamed; 'what did I just eat and is there enough for everyone else?'.   Only wish there was a bit more jalapeño in these biscuits.  The Bourbon Honey Syrup provided enough sweet that they could have used a bit more heat…  at least for my, and everyone at the table’s taste.  Even with that slight spice suggestion, we would order this again in a heartbeat.

Glistening with honey wonder.

Tuna Tartare

Classical and good balance.  Slight hint of heat that was a nice play off the creaminess of the avocado.  Served with chips for scooping and enjoying each bite.  Well done.

Kale Salad

We’ve all eaten tons of kale salad.  The key is the cut of the kale. The chop on this one rendered the kale tender, and manageable to eat.  The Caesar dressing was creamy but not overbearing and softened the salad just the right amount.  The Parmesan cheese in nice big shards added the salty sharpness we all want. Then there was the addition of radicchio and sunflower seeds that were subtle while still imparting an effective crunch and earthiness. And last but seriously not least; the croutons, which were more like lightly grilled garlic toasts.  Much better than the average crouton who would be ashamed to show up in a salad against this king of crouton. Would you guess that everyone thoroughly enjoyed this salad?  Good guess.

Mac n Cheese

Creamy with lovely Fontina and a deep truffle flavor that perfumed the entire dish.  Sprinkled with bread crumbs and pancetta, this is a dish worth the calories on a Friday night.  And with the music playing,  there is no need for guilt since you can get up and dance some of those calories away.

Looking dark and sultry, this mac n cheese was just that.

Short Rib Sliders

Oh the juxtaposition of these pretty, almost dainty little sandwiches that deliver a fun rollercoaster ride of flavor.  The short ribs were tender and juicy, layered on top of the surprising and interesting addition of polenta.   Caramelized onions sweetened the pot while the alioli had a horseradish note that provided the right kick. Needless to say, these were devoured by our group.

Key Lime Pie in a Jar

Tart and Tangy and Luscious.  Topped with grapefruit that was a surprising, refreshing touch, this dessert was right on point.  Team vote:  Approved. Team goal:  Polish this off.  Goal: Accomplished.

Oreo Cookie pie in a jar

This dessert was decidedly too sweet for my palette and everyone in our group but for those with a true sweet tooth it might just hit the mark.

Music getting our table moving in our seats.

A very cool vibe, as if you were hanging out in your own cozy, stylish lounge.

Overall, the joint was jamming.  A great spot for a Friday night Happy Hour if you want to move to the groove of hip swaying music, enjoy good drinks and upscale bar eats.  If you want to chat and have a quieter evening, I would highly recommend coming on a weeknight to work your way through the menu and have the mixologist blend you up some cocktails.

The food, good service and overall vibe are definitely worth the trip.  So with winter still brewing here in the Northeast, this might just be the right time to head south for more reasons than just the sun. 

Cooper29 is located at 206 Miracle Mile, Miami FL / 786.580.4689

Creamy, Cheesy Cauliflower Dip

Creamy, steamy, cheesy and delicious cauliflower dip

Cauliflower:  the big, white, bulbous veg that is so versatile.  It can be crunchy when roasted, or creamy when pureed.  It's nutritious and delicious. (and even facilitates my propensity to rhyme.) Seriously, what more can you ask of it.  But I did. Please can you be a creamy, cheesy dip for my cocktail party? And the answer was, Sure Thing. 

Since this dip was such a hit for my post Thanksgiving cocktail party I thought it only fitting and quite appropriate to bookend the year by posting another cauliflower dish.  I started this blog with the simple but versatile Faux Creamy Cauliflower Soup and I end the year with another simple but this time decadent cauliflower dish that will help ring in the New Year's Eve.  There is no faux in the creamy nature of this dip. It's real, alright.  And it's cheesy, gooeyness is completely sanctioned when one is kicking out the old and cheering in the new.

Just as with the soup you can add a variety of extras as you desire.  You can even play with different spices, too. This is was my first attempt at asking my cauliflower to be dippable so I didn't venture too far into the experimental.  That said, we did just fine.  Here are the basics.

Ingredients

1 head of cauliflower
1/4 c shallots, minced
1/4 c onion, minced
2 small cloves garlic, minced
Magic 3 (oil, salt, pepper)
1/8 t red pepper flakes (optional, if you like a little heat)
1/2 c sautéd escarole (optional, I had some leftover from the Escarole Rolls so I tossed it in)
2/3 c fontina, grated (or cheese of your choice, Gruyere would be yummy)
Crusty bread, for serving
Endive, gluten free option for serving

Instructions

Break up the cauliflower in pieces and boil it in salted water. 

Remove, reserving 1 cup of the liquid for pureeing.  Set cauliflower aside while you sauté the onion, shallots and garlic, seasoning as they get nice and soft.  Then add the cooked cauliflower and let it get coated with that flavor.

Next step is to make it creamy.  Place the mixture into a food processor and puree, adding a little of the reserved liquid as needed to get the consistency you want.  Remember, you can always add but cannot take away, so go slowly to determine whether you want it chunky or super smooth.  At this point, please taste and adjust your seasonings as you see fit.  As I mentioned, since I had some leftover sautéd escarole, after I removed the mixture from the processor, I folded it in.

cauliflower puree

leftover sautéd escarole

The mixture awaiting it's cheese partner.

Place the mixture into an oven proof baking dish that can also be used to serve. I bought the one pictured from Despaña.  They have terra cotta cazuelas in a variety of sizes, and this one is perfect.  Then comes the best part, the CHEESE. Did I say I like cheese?  If you know me, you already knew that.  Add the cheese into the entire mixture, plus sprinkle some on top. Bake at 350 until nice and bubbly.  

Serve warm with crusty bread, endive or any other vegetable for dipping.  

Here's to ringing in the New Year with Health & Wealth of heart, body and mind.  May you reach for the stars, touch them and be electrified to do great things.  May love and peace show up at your door each day.  And may you know when to have faux creaminess and when it's absolutely necessary to have the real thing.  

Thank you all for your support and onto new food bites in 2017!

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.