White Bean Salad with Preserved Tuna and Parsley Vinaigrette

Because of Seamus Mullen's Hero Food book, Michael's gotten really into cooking with dried beans instead of canned ones.  I heard about this cookbook from Gwyneth Paltrow's newsletter Goop - I know what you're thinking... why is M-W reading a celebrity newsletter... I hear ya... but it's actually really interesting! (You can read her interview with him and get some recipes here).

And of course Michael preserved his own tuna like the book suggests, but since then we've seen good-quality preserved tuna (no, not Chicken of the Sea!) at Whole Foods that we may try next time we make this.

The recipe says flake the tuna, but I really like Michael's presentation with the whole chunk of tuna showcased on top.  (In my opinion, it looks fancier than flaked tuna!)

Any way you want to eat it, this salad is hearty, healthy, and perfect for spring... definitely one of our favorites.

INGREDIENTS
For the salad:
1 cup dried cannellini beans, soaked overnight
1 large carrot, peeled and roughly chopped
2 stalks celery, divided
1 onion, quartered
2 bay leaves
1 cup preserved tuna or good-quality canned tuna
1 head radicchio, finely chopped
Salt
Freshly ground black pepper

For the parsley vinaigrette:
A handful of fresh parsley leaves and stems
1 clove garlic
Juice of 1 lemon
1/2 tablespoon Champagne vinegar
1/4 cup Arbequina or other good-quality olive oil
Salt
Freshly ground black pepper

Combine the beans, carrot, 1 celery stalk, the onion and bay leaves in a pressure cooker. Add 4 cups water, close, and heat over high heat until it starts to whistle. Reduce the heat and simmer for 45 minutes, until the beans are tender. Alternatively, cook in a covered heavy-bottomed pot for 2 hours over medium-low heat. Once the beans are tender and cooked through, drain and discard the veggies. Set the beans aside to cool.

Thinly slice the remaining stalk of celery on the bias. Flake the tuna into a bowl and combine with the celery, beans, and radicchio. Season with salt and pepper and toss with the parsley vinaigrette (recipe follows). This salad can be eaten right way, but the flavor is even better if you let it sit in the fridge for a few hours.

For the parsley vinaigrette: A parsley vinaigrette is a terrifically versatile thing, perfect with all sorts of salads, like potato salad and bean salad. But I also use it to spark up a sautéed piece of fish or grilled meat and vegetables. All hail Lady Parsley.

Combine the parsley, garlic, lemon juice and vinegar in a Vitamix or blender. Process until smooth and bright green; remove to a bowl and whisk in the olive oil. Adjust the seasoning with salt and pepper.

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And just because I'm lucky enough to spend all day with my sweet little Heath and everyone loves pictures, here's the cute Shrek hat that Auntie Linda and Uncle Jim sent him!  I like to think that he's dreaming of lots of adventures when he smiles while sleeping like a perfect little angel...

...but he can be a cranky, little ogre sometimes too (usually when mommy forces him to take pictures with silly hats and he's tired or hungry or both!)...

...either way, he's just darling and we can't get enough of our little man!  More pictures and recipes to come!

Roasted Carrot and Avocado Salad with Citrus Dressing

When I first saw this Roasted Carrot and Avocado Salad with Citrus Dressing in Food & Wine I thought: "Hmmmm... interesting but it looks like a lot of work for a salad."  Thank goodness Michael is not so easily discouraged.  It was DELICIOUS and unique and totally worth the little bit of extra time!

INGREDIENTS
1 pound medium carrots
2 teaspoons cumin seeds
1 chile de árbol or other small red chile
Kosher salt
Freshly ground pepper
2 garlic cloves
1 teaspoon thyme leaves
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 orange, halved
1 lemon, halved
Four 1/2-inch-thick slices of ciabatta bread
3 Hass avocados, pitted, peeled and cut into 6 wedges each
8 ounces assorted greens, such as watercress, spinach or mesclun
2 cups baby arugula
2 tablespoons unsalted roasted sunflower seeds
1 tablespoon roasted sesame seeds
1 tablespoon poppy seeds
3 tablespoons low-fat sour cream mixed with 1 tablespoon of water

Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.

In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.

Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.

Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.

Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.

Beet and Orange Salad

I've been obsessed with oranges lately.  They're always on sale this time of year and so yummy!  One of our favorite salads that I just threw together is so simple, easy and delicious.  Just mix the following together:

Salad greens (I usually use spring mix or baby arugula)
Sliced beets (I boil and slice, but you can roast or buy it pre-cooked at Trader Joe's)
Coarsely chopped pecans (You can use walnuts or pine nuts too)
Dried cranberries (or golden raisins)
Goat cheese, sprinkled on top
Freshly ground pepper
Balsamic Vinaigrette (We love Trader Joe's brand)
Peeled and sliced oranges, arranged on top

So pretty and so yummy.  Enjoy!

Shortcut Shredded Caesar Salad on Toast

Another appetizer on the menu at this year's cookie swap was this great way to serve salad.  As you probably know, salads are rather cumbersome to eat in a buffet-style party so this was a great way to serve salad that can be eaten with one hand!

This is the shortcut way to make this based on the recipe I saw in Food & Wine.

INGREDIENTS
2 romaine lettuce hearts, finely chopped
1 bottle of your favorite Caesar salad dressing
Parmesan cheese, shredded
1 baguette
Olive oil
Garlic powder

Chop lettuce and toss with Caesar salad dressing in large bowl (don't put too much dressing in, but just enough to coat the lettuce evenly).

Slice baguette, brush each side with olive oil, and broil the slices 6 inches from the heat for about 3 minutes, turning once, until crisp and golden on the outside but still slightly soft in the center.  Sprinkle one side with garlic powder.

Pile salad on toast and sprinkle with cheese on top!

Baked Ham and Cheese Sliders

This weekend we had another successful cookie swap!  Check out the new recipes on our Christmas cookie recipe blog here: Baked for the Holidays

I did want to highlight one of the most popular appetizers that I actually found on Pinterest!  Not only were these a crowd-pleaser, but I also got to use our new electric chaffing dish to keep it toasty warm (thanks Bill and Pat!!!).  It worked great and I got several compliments on how professional it looked!

This will be a new go-to party recipe!

INGREDIENTS
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Guacamole: Dip + Breakfast Recipes

Last night we brought homemade guacamole to our friend's house for their delicious Mexican-themed dinner party.  Super delicious and super easy with such an abundance of cheap and ripe avocados at the store these days.

This morning, Michael made this potato pancake, guacamole and egg dish with the leftover guacamole... surprisingly delicious!  Food & Wine has done it again.

INGREDIENTS
2 medium ripe avocados
1 clove garlic, peeled and finely chopped or crushed through a garlic press
Salt
2 tablespoons chopped cilantro
About 1 tablespoon fresh lime juice
Fresh hot green chile to taste (I like 1 serrano or ½ to 1 jalapeño), finely chopped
1/4 small white onion, finely chopped
1/2 medium tomato, chopped into 1/4-inch dice

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl. Mash the avocado with a large fork or potato masher. Stir in the garlic and about 1/2 teaspoon salt, plus any other sets of ingredients you've chosen. If your list includes the white onion, rinse it first under cold water, then shake well to rid it of excess moisture, before adding to the avocado. (This reduces the risk of having onion flavor overwhelm the guacamole.) Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.

BREAKFAST...
Shred two medium-large (10 to 12 ounces total) red-skin potatoes; squeeze out excess moisture between your hands. Heat a very large (12-inch) skillet over medium and lightly coat with oil. Form 4 small potato pancakes, sprinkle with salt and press flat with a spatula. When browned on one side, flip and brown the other side. Smear with the simplest guacamole, top each with a poached egg and sprinkle with salt, black pepper and cilantro.

Warm Scallop Salad with Mushrooms and Zucchini

Here's another Food & Wine favorite!  Perfect for a Sunday night dinner in the summertime.

INGREDIENTS

2 anchovies, minced
1 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 medium zucchini, halved lengthwise and sliced crosswise
1/4 inch thick
1/2 pound oyster mushrooms
16 large sea scallops
1 large shallot, thinly sliced
1/4 cup dry white wine
1 tablespoon unsalted butter
1 small head of Boston lettuce, torn into pieces
2 tablespoons minced chives
2 teaspoons chopped tarragon
Finely grated bottarga (optional)

In a small bowl, combine the anchovies with the lemon zest, lemon juice and 2 tablespoons of the olive oil. Season with salt and pepper.

In a large skillet, heat 1 tablespoon of the olive oil. Add the zucchini, season with salt and cook over high heat until browned in spots; transfer to a large plate. Add 1 tablespoon of the olive oil and the mushrooms to the skillet; season with salt and pepper, cover and cook over moderate heat until starting to brown. Uncover and cook until tender and browned; transfer to the plate.

Season the scallops with salt and pepper. Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom. Turn the scallops and cook for 1 minute longer; transfer to a small plate. Add the shallot to the pan and cook until softened. Add the wine and simmer, then stir in the zucchini and mushrooms and reheat. Swirl in the anchovy dressing, any scallop juices and the butter.

Arrange the lettuce on plates and top with the scallops and vegetables. Garnish with the chives, tarragon and bottarga and serve.

Quinoa Salad with Orange-Cumin Vinaigrette

We had some vegan and vegetarians at the Cookie Swap so Michael searched Vegetarian Times for a winter vegan recipe.  I got several compliments from non-vegans/vegetarians that wanted the recipe so here it is!  Healthy and delicious quinoa... always a hit.

INGREDIENTS
1/3 cup sliced almonds
1 cup quinoa, rinsed and drained
1/4 tsp. salt
1/3 cup dried apricots, diced into small pieces
1/3 cup raisins
1/3 cup fresh orange juice
1 shallot, finely chopped (2 Tbs.)
2 Tbs. chopped fresh parsley
2 Tbs. chopped cilantro
2 Tbs. chopped fresh mint
1 Tbs. grated orange zest
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbs. olive oil
2 oranges, peels sliced off and sections cut out

Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.

Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.

Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.

Betterave Rotie Au Fromage De Chevre

This recipe is one of our all-time favorites and definitely a crowd pleaser at dinner parties.  This is one of many recipes that we love in Cooking in Provence and the perfect recipe to use up my autumn arugula!

Roasted Beetroot with Fresh Goats' Cheese

INGREDIENTS
2 large cooked beetroot (you can also find pre-cooked beets at Trader Joe's that work great)
Salt and freshly ground black pepper
4 tbsp walnut oil
7 oz. fresh goats' cheese
1 bunch arugula (or rocket salad)
3.5 oz. sun-dried tomatoes (we use the ones in a jar)
3.5 oz. olive oil
2 tbsp balsamic vinegar

Pre-heat oven to 375 degrees.

Cut beets into wedges and lay flat on a casserole dish.  Season them with salt and pepper and pour oil over the beets.  Roast the beets for 15 minutes on each side.

Chop goats' cheese into chunks and julienne sun-dried tomatoes if not yet sliced.

Sprinkle cheese, arugula and sun-dried tomatoes over the warm beet wedges.  Drizzle with olive oil and vinegar, add more freshly ground black pepper, toss, serve, and ENJOY!

Chinese Corn and Cabbage Soup

Appetite for China is one of my new favorite cooking blogs since I'm trying to cook some more Chinese recipes.  This recipe is the perfect segway since Mom and Dad Merschat had their first mini-crop of shiitake mushrooms!  We made it this weekend in Barnardsville and my favorite part of this soup is the fresh, sweet corn... delicious late summer/early autumn soup!

INGREDIENTS
8 dried shiitake mushrooms (or substitute fresh shiitake mushrooms)
2 ears sweet corn
4 cups chicken or vegetable stock
2 cups shredded Napa, Savoy, or green cabbage
1 carrot, peeled and finely diced
2 teaspoons sesame oil (or substitute chili oil if you’d like a spicy soup)
Salt and pepper to taste
2 scallions, shredded

1. If you’re using dried mushrooms, soak them in warm water for 10 to 15 minutes. Squeeze out the excess water and discard the stems from the shiitake mushrooms. Thinly slice the mushroom caps.

2. Working one by one, lean an ear of corn against the slide of a large sturdy bowl. With a serrated knife, carefully cut off the kernels while moving the knife away from you. (If you do this on a cutting board, the kernels will likely fly in all directions.) Set the kernels aside and save the cob.

3. In a large pot, bring the stock to a boil over high heat. Add the corn cob and allow it to simmer for 15 minutes so the soup can extract some of the corn flavor. Add the corn, cabbage, mushrooms, and carrot and simmer for another 8 to 10 minutes. Stir in the sesame oil, then salt and pepper to taste. Top off with shredded scallions and transfer to serving bowls.

Little Fruit Bites

I made Stuffed Pear in Puff Pastry the other night and had leftover puff pastry that I didn't want to go to waste.  So I thought, why don't I put a little spoonful of jam and fold the puff in half?

Trader Joe's fig butter and mango butter worked deliciously and wasn't too sweet (but I'm sure any jam would work) or even apple butter!  Perfect for autumn!

Just pop them in the toaster oven at 350 degrees and make sure it gets just a little golden brown (about 10-15 mins).  Yum.  Easy dessert, snack, or breakfast!

Crostini with Prosciutto, Goat Cheese and Fig Jam

Here's a appetizer that we intended to serve at our dinner party but we ran out of time and HAD to eat them all ourselves!

I found this recipe on a fun new blog The Italian Dish while looking for fig recipes.  If only I could find fresh figs in DC to accompany these delicious little bites, this presentation would have been perfect.

Although sweet basil is probably easier to find in the supermarket, we used thai basil from our balcony garden instead.  It gave it a little more punch and the leaves were the perfect size!

INGREDIENTS
1 fresh baguette
1/8 cup olive oil
sea salt or kosher salt
4 ounces goat cheese, plain, at room temperature
6 tablespoons fig jam
3 slices prosciutto, each cut in half
6 fresh basil leaves
(makes six crostini)

Preheat oven to 375 F degrees.

Slice six 1/2-inch slices of bread from the baguette. I slice mine slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly.

Spread some goat cheese on each crostini. Spread about a tablespoon of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.

Red Pepper Hummus

Here's Michael's famous red pepper hummus that we served at Victoria's shower.  It's so easy and delicious, we pretty much serve it at all our buffet-style get-togethers (wedding showers, cookie swap, New Year's parties, etc.).  I think Michael used a recipe from epicurious but of course he roasts his own red peppers (he is quite the purist)!

INGREDIENTS
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1 roasted red pepper, chopped (or 1/2 cup chopped drained roasted red peppers from jar)

DIRECTIONS
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Garnish with paprika, olive oil and parsley.

Serve with veggies and/or pita chips.