10

Mar

2014

Scrambled Eggs on Goat Cheese Toasts

Posted by admin_mdw

Breakfast is a rare occurrence around our house, especially weekdays. But when weekends roll around, we usually sleep as long as we can, go on a walk with the dog (combined with a coffee run) and generally waste time doing nothing. By the time we get back home, it’s close to lunch but not read...
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03

Mar

2014

Oscar Party

Posted by admin_mdw

It’s Oscar night and that means food and drink is needed from the moment the stars hit the red carpet until the Best Picture is announced and the after parties begin. We made food for snacking and Salmon with Chipotle Butter and Cumin Scented Quinoa for dinner. We polished off the evening with some homemade Stracciatella Gelato for dessert, but I’ll save that for another blog post.

And the Oscar goes to…

These delicious crackers go excellent with wine. Thank you to Ina Garten for this great find.

Jalapeño Cheddar Crackers

2 cups flour
1 tsp kosher salt
1/8 tsp baking powder
14 tbsp (1 3\4 sticks) cold unsalted butter 1\2 inch diced
5 ounces extra sharp white cheddar, grated (Tillamook or Cougar Gold)
1 tbsp minced seeded jalapeno pepper
1/4 tsp chipotle chili powder
3 tbsp ice water
1 egg beaten with 1 tbsp milk for egg wash
fleur de sel or sea salt

Place the flour, salt and baking powder in a food processor, fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the cheddar jalapeño and chipotle chili powder and pulse again. With the processor running add the ice water all at once. continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14 in log. Wrap in plastic and refrigerate for at least 1 hour.

When ready to bake, preheat the oven to 400 line a sheet pan with parchment.

Cut the dough in 3/8 inch thick slices. Place the crackers on the prepared pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 -15 min until golden brown. serve warm or at room temp.

if you’re going to eat asparagus, this is a sinfully delicious way to do so. Thanks Jenny Weiland for this inspiration.

Asparagus and Dill Dip

Fresh asparagus spears, washed and trimmed
1/3 c buttermilk
1/3 c Dijon
1/2 c mayo
2 t dill

Blanch asparagus in boiling water about 3 min. Put in ice water. Chill in fridge.
Mix remainder of ingredients.

This is one of our all time favorite appetizers.

Goat Cheese with Chipotle and Roasted Red Pepper Crostini

1 teaspoon cumin seeds
1 11-ounce log soft fresh goat cheese
1 cup roasted red pepper strips
2 teaspoons chipotle hot sauce
1 small garlic clove, pressed
1/4 cup chopped fresh cilantro
2 tablespoons toasted salted pumpkin seeds (pepitas)
olive oil
Toasted baguette slices

Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool.

Mix roasted red peppers (you can use bottled roasted red peppers or we roast our own with some olive oil in the oven), olive oil, hot sauce, garlic, cumin seeds, salt and pepper and chopped cilantro in small bowl. Spread baguette slices with goat cheese and spoon topping over goat cheese. Top with pumpkin seeds.

Quinoa is so hot right now. It’s delicious and good for you.

Cumin-Scented Quinoa and Black Rice

1/2 cup short-grain black rice
1 cup red quinoa, rinsed well
1 bay leaf
1/4 teaspoon kosher salt plus more
4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
3 large garlic cloves, minced
2 teaspoons cumin seeds
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons 1′ pieces chives
Freshly ground black pepper
1 avocado, peeled, pitted
1 lemon, cut into wedges

Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25–30 minutes.

Meanwhile, combine quinoa, bay leaf, 1/4 tsp. salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.

Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 Tbsp. oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

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