ASPARAGUS AND PROSCIUTTO PHYLLO ROLLS

Posted in Appetizers, Small Dishes, Veggies by sallybr

This is easy but so elegant and tasty, hard to come up with a better idea to impress guests or just enjoy a beautiful side dish on a warm Spring evening. I caught the recipe during a recent episode of TheKitchen, courtesy of Alex Guarnaschelli.

ASPARAGUS AND PROSCIUTTO PHYLLO ROLLS
(very slightly modified from FoodTV Network)

Kosher salt
18 medium stalks asparagus, ends trimmed
24 to 28 sheets phyllo dough, defrosted
olive oil spray
1 cup finely grated Parmesan
12 thin slices prosciutto

Prepare an ice bath with a medium bowl half filled with water and ice cubes.
In a large pot, bring 4 quarts water to a rolling boil. Add salt until it tastes like mild seawater. Layer a baking sheet with a clean kitchen towel. Drop the asparagus into the boiling water and cook until slightly tender when pierced with the tip of a knife, 2 to 3 minutes. Use a large slotted spoon to remove the asparagus from the water, transferring them immediately to the ice bath so that they cool down and don’t continue cooking. Let chill 5 minutes, then drain the asparagus and spread them on the baking sheet with the towel.

Heat the oven to 375 degrees F.

Place one sheet of phyllo on a flat surface with the short end closest to you. Spray the phyllo with olive oil. Sprinkle with a little of the Parmesan. Place another sheet of phyllo directly on top. Brush with additional butter and sprinkle with Parmesan.

Arrange 2 slices prosciutto in a single layer closest to you on the phyllo. Place 2 to 3 stalks of asparagus in bunches along the short side of the phyllo on top of the prosciutto and tightly roll the asparagus up in the prosciutto and phyllo to form a log. Trim the ends of the phyllo to fit the asparagus perfectly. As you make the asparagus rolls, arrange them on a baking sheet with distance between each so that they brown when baking. Spray their tops with olive oil right before baking.

Place the baking sheet in the center of the oven and bake until golden brown on the outside, 20 to 25 minutes. Sprinkle with salt.

ENJOY!

to print the recipe, click here

Comments: I wrote the recipe as published, except for the use of olive oil instead of melted butter. Amounts are really going to be flexible, I only made four rolls for us, we had three at dinner and one was my lunch next day, still delicious. I never go through the trouble of making the ice bath, I just rinse the blanched asparagus in running very cold water in a colander, and call it a day. But do as it pleases you, your kitchen, your rules. I have stopped brushing phyllo with butter a long time ago – the olive oil spray is amazingly easy, never hurts the sheets and gives enough flakiness without the extra saturated fat. We love the taste also, so it is a win-win situation for us.

I hope you give this super easy recipe a try, it is wonderful! And if you want to go the vegetarian route, maybe a little black olive tapenade or red bell pepper pesto could be nice instead of the prosciutto.

ONE YEAR AGO: Beet-Pickled Deviled Eggs

TWO YEARS AGO: My Cookie Blog Turns Two!

THREE YEARS AGO: Masala Shrimp

FOUR YEARS AGO: Victoria Sponge Mini-Cakes

FIVE YEARS AGO: Red Beet Sourdough

SIX YEARS AGO: A Modern Take on Tarte Tatin

SEVEN YEARS AGO: Minnie-Macarons, a Fun Project with a Happy Ending

EIGHT YEARS AGO: Nigella Lawson in the Bewitching Kitchen

NINE YEARS AGO: Walnut-Raisin Bran Muffins

TEN YEARS AGO: Gingersnaps with White Chocolate Chips

ELEVEN YEARS AGO: Turkey Chili with Almond Butter

TWELVE YEARS AGO: Secret Recipe Club: Leek and Cheese Tart

THIRTEEN YEARS AGO: Secret Recipe Club; Triple Chocolate Brownies

FOURTEEN YEARS AGO: Shaved Asparagus Salad

FIFTEEN YEARS AGO: Indonesian Ginger Chicken

21Nov2024

A DUET OF VEGGIES

Posted in Salads, Vegetarian-friendly, Veggies by sallybr

I love Delicata squash, but it is not easy to find at the grocery stores in our town. My first recipe incorporates the squash as a salad ingredient, still warm from the oven, although it will be equally tasty served cold. The second calls for Brussels sprouts, much more widely available. A super simple way to cook it, I hope you’ll give it a try.

ROASTED DELICATA SQUASH SALAD
(from the Bewitching Kitchen)

for the salad:
2 small Delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
olive oil, for drizzling
a handful of pepitas
3 cups baby spinach leaves
1 Granny Smith Apple, peeled, cored and diced
a handful of dried cranberries
salt and freshly ground black pepper

for the dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
salt and freshly ground black pepper to taste

Toast the pepitas on a small pan with a smidgen of olive oil and a touch of salt. When fragrant, remove to a bowl and let them cool.

Heat the oven to 425°F and line a baking sheet with parchment paper. Place the squash on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and roast until the squash is golden brown on all sides, about 25 minutes.

Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, maple syrup, and a pinch of salt and pepper. Set aside.

Assemble the salad: Combine the spinach, toasted pepitas, cranberries and apples. Add half the dressing, toss to coat well. Add the warm roasted squash, drizzle the leftover dressing, gently toss everything together, so that the spinach gets slightly wilted by the warm squash. Adjust seasoning if needed with salt and pepper. Serve right away.

ENJOY!

to print the recipe, click here

Comments: You can definitely roast the squash and just serve as a side dish for a nice dinner. I do not peel Delicate, the skin is tender enough that I don’t mind eating it. This was a hearty salad, that we enjoyed with roast chicken thighs.

And now, for a real super simple recipe that will go into our regular rotation.

CHEESY BRUSSELS SPROUTS

CHEESY ROASTED BRUSSELS SPROUTS

Cook whole sprouts in gently boiling salted water for 8 minutes.

Drain and place on paper towels to dry.

Cut each sprout in half.

Transfer to a bowl and coat them with olive oil, seasoning lightly with salt and pepper.

Line a baking sheet with aluminum foil, place the sprouts as a single layer, cut side down.

Roast at 425F for 15 minutes.

Add grated Parmigiano cheese all over and roast for another 15 minutes, or until the cheese is golden brown.

Keep an eye on it, you don’t want the cheese to burn.

to print, click here

Comments: This was a real nice way to get tender sprouts with no bitterness and the right amount of char. It may seem a bit fussy to cut them in half after cooking, but I think it was worth the small effort. If they are cut in half before simmering they do not retain the shape well and get a bit too mushy in the end. Of course, this is a matter of personal preference. See what works best for you…

ONE YEAR AGO: That Turkey Bread

TWO YEARS AGO: Compressed Eggplant and Gruyere Slices

THREE YEARS AGO: Charcoal-Painted Spelt Sourdough

FOUR YEARS AGO: Lime-Ganache Bonbons

FIVE YEARS AGO: The Dobos Torte

SIX YEARS AGO: Coffee-Caramel Entremet Cake

SEVEN YEARS AGO: Fennel Soup with Almond-Mint Topping

EIGHT YEARS AGO: Eataly

NINE YEARS AGO: Spaghetti Squash Perfection

TEN YEARS AGO: Skinny Eggplant Parmigiana

ELEVEN YEARS AGO: Supernova Meets Wok

TWELVE YEARS AGO: 500 Posts and The Best Thing I ever made

THIRTEEN YEARS AGO: Back in Los Angeles

FOURTEEN YEARS AGO: White House Macaroni and Cheese

FIFTEEN YEARS AGO: Korean-Style Pork with Asian Slaw

28Jun2024

INCREDIBLY SIMPLE APPETIZER

Posted in Appetizers, Incredibly simple by sallybr

These were a big hit at a potluck party we attended recently. They look adorable and are very tasty, plus you can make a vegetarian version by skipping the salami and using grilled zucchini instead. Simply cook some bow-tie pasta, making sure it is al dente. Drain, rinse, cool. Add a bit of olive oil and Herbes de Provence to the pasta. Then, stick the pasta, an olive, salami and cheese into a cute wooden skewer. You are DONE! The idea came from a cookbook I recently reviewed. Click here for the review and ordering information.

I was surprised by how fast they disappeared when we took them to the party. I made 30 total, and I think they were gone in 10 minutes tops. Amazon has a nice selection of cute appetizer skewers, I wish they had some a little smaller, but it’s not a big deal. I hope you consider making them for your next dinner party, I guarantee your friends will love them…

ONE YEAR AGO: Hello There, Cupcake!

TWO YEARS AGO: Two Deliciously Refreshing Cucumber Salads

THREE YEARS AGO: Grilled Shrimp with Parsley Oil over Black Rice Noodles

FOUR YEARS AGO: Chicken Shawarma, the Easiest Way

FIVE YEARS AGO: Marshmallow Macarons

SIX YEARS AGO: Mango-Lime Macarons

SEVEN YEARS AGO: Honey-Glazed Sriracha Meatballs

EIGHT YEARS AGO: Slow-cooker Braised Lamb Shanks

NINE YEARS AGO: How about some coffee with your steak?

TEN YEARS AGO: Celebrate Wednesday with a Spiral Kick

ELEVEN YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette

TWELVE YEARS AGO: Granola Bars

THIRTEEN YEARS AGO: Awesome Broccolini

FOURTEEN YEARS AGO: A Twist on Pesto

FIFTEEN YEARS AGO: Ciabatta: Judging a bread by its holes

20May2024

SAVORY CREPES FOR A LIGHT DINNER

Posted in Breakfast & Brunch, Pizzas & Small Dishes by sallybr

When I lived in Paris, I had crepes often. Once back in the US I made them at home every once in a while. However, I am the first to admit, not often enough. It is such a simple meal to put together, and yes, it can be light if you don’t go overboard on cream sauces and cheese. Our version is quite austere, so feel free to change it to your liking.

SAVORY CREPES
(from The Bewitching Kitchen)

1 cup milk
2 eggs
2 tablespoons olive oil
salt and pepper to taste
dash of nutmeg
1 cup all-purpose flour

fillings:
sauteed mushrooms
ham
cheese
tomatoes

To a blender, add all ingredients for the crepes except the flour. Blend for a couple of minutes, then add the flour and blend again until smooth. Place it in the fridge for 2 hours if you have the chance.

Pour 1/3 cup batter on a non-stick crepe pan (or small skillet), and cook on both sides. I like to brush a little oil before the first crepe, and work carefully with the flame to cook them to a light brown without browning too much. Place the crepes over a plate separated by parchment paper until time to assemble them. They can sit in the fridge for hours or even overnight.

Place a crepe on a surface, add your fillings to half the area, fold the other half over, then fold again to form a sort of triangle. Bake in a 350F oven for 10 minutes.

ENJOY!

to print the recipe, click here

Comments: With this meal, we’ve decided that crepes will be part of our regular rotation. The batter can actually sit in the fridge for a day or so, making it even simpler to get them going. The possibilities for fillings are endless, as you can imagine. Salmon with cream cheese and dill, sautéed shrimp, chicken breast in a cream sauce. We will quite likely stick with our versions, and serve a little something on the side. Like this delicious zucchini-sesame soup…

And of course, the icing on the cake…. my lunch next day!!!!

ONE YEAR AGO: My First Video Tutorials

TWO YEARS AGO: Citrus and Herbs Roasted Chicken Thighs

THREE YEARS AGO: Springtime Piped Flower Macarons

FOUR YEARS AGO: Charcoal Sourdough

FIVE YEAR AGO: Smokin’ Hot Meatloaf and Homemade Ketchup

SIX YEARS AGO: Ispahan Macarons

SEVEN YEARS AGO: Banana Bread with Espresso Glaze

EIGHT YEARS AGO: Slow-Cooker Carnitas & Paleo Planet Cookbook Review

NINE YEARS AGO: The Making of a Nobel Reception

TEN YEARS AGO: Fennel Soup with Almonds and Mint

ELEVEN YEARS AGO: Green Curry Pork Tenderloin

TWELVE YEARS AGO: Farfalle with Zucchini and Ricotta

THIRTEEN YEARS AGO: Slow-baked Salmon with Lemon and Thyme

FOURTEEN YEARS AGO: Hoisin Explosion Chicken

12Mar2024

HANIELA’S CHEESE CRACKERS

Posted in Appetizers by sallybr

I am a bit late to share this recipe, as I’ve made these delicious crackers back in December. They are super easy and the baker’s ammonia gives them a very unique and pleasant texture. If you have a bottle of this special leavening agent hanging around (maybe because you love baking Springerle), give this recipe a try… If you don’t have bakers’ ammonia, just use regular baking powder.

CHEESE CRACKERS
(from Haniela’s blog)

1 cup all-purpose flour (143grams)
1/2 cup Parmesan cheese finely grated
1/2 tsp baking ammonia (or baking powder)
1/2 tsp salt
1/8 tsp ground black pepper
1 tsp dry rosemary
4 tbsp cold butter, cut into pieces
3-4 tbsp cold water
1 tbsp kosher salt for topping or sea salt

Heat oven to 400F.

Combine flour, salt, ground black pepper, rosemary, grated parmesan cheese and baking ammonia in the bowl of a food processor. Pulse until combined, Add cubes of cold butter and pulse until coarse mixture forms.

Gradually, while pulsing, pour cold water until the dough starts to form a bowl as you process it. Scrape the dough out of the bowl onto a lightly floured surface, gather it with your hands, and flatten it into a disk. Roll out the dough 1/8 thick between 2 parchment sheets or silicone baking mats. Lightly dust the surface with flour.

Slice the rolled-out dough into about 1-inch wide strips and then cut 1-inch strips perpendicular to the first set of stripes. Slide the baking sheet or silicone mat onto the baking sheet or rimless cookie sheet. Sprinkle with sea salt or kosher salt. If desired, use chopsticks to make two small holes in the center, or make the wholes with a small icing tip.

Bake crackers in the preheated oven for 10-12 minutes until the edges are golden.

ENJOY!

to print the recipe, click here

Comments: These crackers are similar in the overall method to the ones from Caro, that I blogged about last year (for my post click here, for Caro’s post click here). The main difference is indeed the baker’s ammonia, so make them both and see what you think. Personally, I think one cannot have too many cheese cracker recipes! Salty, flavorful, delicious!

ONE YEAR AGO: Shrimp Tacos with Jicama-Mango Salsa

TWO YEARS AGO: Mini-Egg Brownies

THREE YEARS AGO: The Luck of the Irish

FOUR YEARS AGO: When life gives you Eye-of-the-Round

FIVE YEARS AGO: Carrot Cake Macarons

SIX YEARS AGO: Soup Saturday: Say Goodbye to Winter

SEVEN YEARS AGO: Manchego and Poblano Soup

EIGHT YEARS AGO: A Smashing Pair

NINE YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

TEN YEARS AGO: Crispy Chickpea and Caper Spaghetti

ELEVEN YEARS AGO: Spring has Sprung!

TWELVE YEARS AGO: Chickpea and Fire Roasted Tomato Soup