Summer's Best: Crispy Flatbread with Figs, Blue Cheese & Prosciutto

Holiday weekends call for good food, among other things.  Perfectly crisp and delicious homemade flatbread, topped with slightly warmed fresh figs, barely melted blue cheese and salty prosciutto is a party perfect bite--requiring little fuss--that should be on your menu agenda.

The freshly baked flatbread is probably the easiest homemade dough you'll ever make--and the rest is gravy from there, as you assemble the fig, cheese and prosciutto toppings.  Oh, and I can't forget that impeccable finishing touch of a drizzle of good quality honey.

With only a few days remaining in Summer, there's no time to waste in enjoying the remainder of the season's bounty.  And bringing sweet, juicy figs to the table is the perfect way to indulge!

Happy Eating!

Crispy Flatbread with Figs, Blue Cheese & Prosciutto
Ingredients:

• 1 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup water
• 1/3 cup olive oil plus more for brushing
• Flaky sea salt such as Maldon
• Fresh figs, halved
• Blue Cheese (Roquefort recommended)
• Prosciutto, thinly sliced
• Honey, for drizzling

Method:
Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake for about 6 minutes.  Remove from oven and top with blue cheese, prosciutto and figs. Return to oven and bake for an additional 5 minutes, until pale golden and browned in spots.

Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking).  Drizzle with honey to finish and enjoy!
Flatbread recipe adapted from Epicurious.com.


 

Simple. Scrumptious. Salmon.

Not everyone I know loves salmon.  But when it comes to the health benefits that this fatty fish dishes up (it's laden with Omega 3s and other essential nutrients, like Vitamin D, and offers preventive protection against various diseases) along with its second-to-none adaptability to a variety of preparations (my favorites include sushi, grilled, pan roasted, blackened and steamed), I have to wonder what's not to love. 

So when I recently found myself approaching dinnertime with no plan or clue of what to eat (does that ever happen to you? :) ), I resorted to my trusty super fish.  Deciding between a grilled or steamed bite was my next (and final) decision to get some food on the table and in my tummy pronto.  I opted for the 'fix it and forget it' steamed preparation and within a matter of minutes, succulent, buttery and perfectly moist salmon was mine for the feasting.

If you're ever in need of a satisfying and healthy meal, that comes together in sheer minutes, I offer you simple, scrumptious salmon.

Happy Eating!

A succulent, flavorful finish

Salmon in Parchment
I love cooking en papillote, especially seafood, and this salmon is a delicious reminder why.

Ingredients:
Salmon fillet
Sea salt
Freshly ground black pepper
Fresh thyme sprigs
Lemon slices
A "pat" of butter
1 tablespoon of white wine
Parchment for wrapping

Method:
Preheat oven to 375 degrees F
 
Place salmon in the middle of a parchment square and season liberally with salt and pepper.  Top with lemon slices, butter and thyme.  Drizzle with white wine.  Fold parchment into a tight pouch (folding the tops down and twisting the sides, ensuring it's tightly sealed to allow for steaming.)  Place pouch on a baking sheet and bake in the oven for 12-14 minutes (depending on the thickness/size of the fillet.)  Remove from the oven, open pouch and enjoy!

 

{Quick & Easy}: Soup and Salad

If you're like me, you encounter times when you want to cook, but you're short on time or energy or both.  When that happens, my mind usually goes into overdrive and begins thinking of what quick, but nonetheless delicious, dish I can muster to satisfy my desire for a home-cooked bite, without a lot of fuss.  

Almost without question, soup and salad (served together or as individual meals) always meet the challenge.  And I'm excited to share two recipes that offer the best in these easy, quick and delectable eats.  You can enjoy them for lunch, dinner, on their own (as I did), or combined to form a two-course "combo" meal. :)

So here's to home-cooking, even when it seems like a tall order, ...and always to Happy Eating!

Seared Tuna Salad
This salad delivers oodles of delicious flavor--and wow appeal--and comes together in a matter of minutes. 
 

Seared Tuna Salad

Ingredients:
Tuna steak, preferably sushi grade
Coarse salt
Freshly cracked pepper
Olive oil
Mixed salad greens 
Vinaigrette

Method:
Pre-heat non-stick skillet over high heat.  Lightly drizzle olive oil over tuna and massage onto one side.  Season liberally with salt and pepper and place tuna seasoned side down in hot skillet.  Sear for two minutes and flip and sear for another minute on the other side. (Cook's Note: While tuna is searing on the first side, season the second side with the olive oil, salt and pepper before flipping.)  Remove tuna from skillet and allow to rest for at least five minutes or so.  Slice and serve over salad greens dressed with the vinaigrette.  Enjoy!

Spanish Pea Soup with Crispy Ham
This soup recipe heralds from Ina Garten and couldn't be easier to pull together for a satisfying and tasty slightly sweet soup paired with the salty bite of the ham.

Spanish Pea Soup with Crispy Ham

Ingredients:

Good olive oil
1/2 cup chopped shallots (2 large shallots)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
2 pounds frozen peas
Kosher salt and freshly ground black pepper
6 thin slices Spanish Serrano ham or Italian prosciutto

Method:

In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I allow it to retain some texture, so it's not totally smooth.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, you may want to add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.

Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.

Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.  Enjoy!

   

On the Table: Chicken with Herb-Roasted Tomatoes and Pan Sauce

While the days of Summer are starting to dwindle, the tastes of Summer are still very much alive.  And that especially holds true for fresh, vibrant tomatoes.  Enjoying this fruit in-season makes for delicious noshing, whether they're the star of a soup, salad, main course or served on their own, luscious lonesome--the way I most enjoyed eating the tomatoes from my grandparent's garden as a little girl.

And with this recipe for Chicken with Herb-Roasted Tomatoes and Pan Sauce from Bon Appetit, they become the star ingredient in a simple, but satisfying, dish that's perfect for both a quick weeknight meal and a leisurely weekend dinner.

The tastes of Summer were meant to be savored and this fresh and healthy dish gives you lots to love.

Happy Eating!

 



P.S. What tastes of Summer do you enjoy most?

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Ingredients: 

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided  

2 tablespoons herbes de Provence  

1 teaspoon kosher salt plus more  

Freshly ground black pepper  

1 tablespoon Worcestershire sauce  

1 pound skinless, boneless chicken breasts

1 small shallot, minced  

2 tablespoons red wine vinegar  

3 tablespoons flat-leaf parsley leaves

Method: 

Preheat oven to 450° F. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.  

Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes. 

Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper. 

Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.  Enjoy!

Recipe Courtesy of Bon Appetit

 

'Yes, Chef' Author Dinner with Marcus Samuelsson

Yes, Chef Author Dinner with Chefs Hopkins and Samuelsson

From the moment I learned of Chef Marcus Samuelsson's plans to publish his memoir (about two months or so prior to the release date), I was eager to dive into the life journey of the ever-inspiring and dynamic chef.  Yes, Chef: A Memoir hit the market on June 26th and, thanks to a pre-order sale, I had my copy in hand a day later.  My anticipation had steadily risen as I took in select excerpts and interviews by the Chef/Author, but nothing prepared me for the truly engaging and heartfelt story that I would encounter between the covers of this book.  

A tale of life in its fullness--chronicling family, food, sacrifice, triumph, failure and renewal--this memoir delivered more than just an inside look into the demanding, often brutal, world of food and fine dining, but, more significantly, it shared, in very personal terms, the astounding journey of Chef Samuelsson.  A journey that, at times, seemed equally impossible and probable, giving a face and pulse to the universal experience of pursuing a dream and passion, with all the joys and pitfalls that accompany such noble pursuits. 

So when the Yes, Chef book tour landed in Atlanta via the sold out Author Dinner at Restaurant Eugene, hosted by James Beard Award Winning Chef, Linton Hopkins, on this past Monday night, I was eager to see, hear and taste.  To see the camaraderie and fusion of two culinary masterminds who are devoted to their craft and communities.  To hear from Chef Samuelsson about anything and everything that has impacted his remarkable journey to date.  And to taste the flavors of Sweden, Ethiopia and America beautifully mastered by Chefs Samuelsson and Hopkins.  And what I actually saw, heard and tasted--experienced--went far beyond.

The Dessert Course: A Land of Honey

I had the privilege of being seated at Chef Samuelsson's table, along with two other guests, and we reveled in the "up close and personal" benefit of talking with him about everything from family reunions, to his mentor, Leah Chase, to the thrust of Red Rooster Harlem, to his visit earlier in the day with young teens and aspiring chefs at the Atlanta City Council, and much more besides.  But we didn't keep him all to ourselves.  In between courses the Chef made rounds to visit with the guests at other tables and have similar exchanges.  

Breaking bread with culinary greats, meeting new people who share my passion for food and cooking, taking in an exceptional meal in a beautiful restaurant, and creating lasting memories rarely occur all at once, but that night they did. 

My autographed book and menu (keepsakes!)

Thanks to Restaurant Eugene, Chef Hopkins and, of course, Chef Samuelsson, for a foodie night to remember!

Click here to see more photos from the special evening.

Happy Eating!

Potato and Kale Cakes

Potato and Kale Cakes

I started the New Year off with some specific intentions about food.  For the month of January, I have fasted from meats, sweets and bread.  And while this commitment required some adjustment, it was definitely made easier as I came across a great recipe or inspiration, like this one for Potato and Kale Cakes from Bon Appetit.

The promise of a crispy exterior married to a creamy interior, while delivering a delicious flavor profile of hearty greens, potato, herbs and spices, drew me in.  I had little doubt that this recipe would be a keeper.  And so it turned out to be.  I served them for dinner, but they could be equally great served as a lunch entree or appetizer course. 

Yes there are a few extra pans to wash now, but a satisfying bite in keeping with my "meatless-sweetless-breadless" January fare, is worth it.

Happy Eating!

Potato and Kale Cakes

Ingredients:
1 1/2 pounds unpeeled russet potatoes, scrubbed,
cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon coarse kosher salt, divided
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic clove, finely chopped
1/2 pound kale, center rib and stem cut from
each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg


Cook potatoes in a large saucepan of boiling, salted water until tender, about 25 minutes.  Drain; return potatoes to same saucepan.  Add milk and butter.  Mash potatoes (with peel) until smooth.  Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper.  Transfer 3 cups mashed potatoes to large bowl and cool (reserve any remaining potatoes for another use).

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat.  Add onion and garlic.  Saute until onion softens, about 5 minutes.  Increase heat to medium-high.  Add kale and thyme.  Toss until kale wilts, about 5 minutes.  Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend.  Cool potato mixture 30 minutes.

Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties.  Arrange on rimmed baking sheet.  [Do Ahead: Can be made up to 2 hours ahead.  Let stand at room temperature.]

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.  Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes.  Carefully turn cakes over.  Cook until brown on bottom, 2 to 3 minutes longer.  Transfer to plates, serve and enjoy.

Mussels in White Wine

Mussels in White Wine

On a night in several Sundays back, I whipped up a delicious bowl of mussels steamed in a white wine broth.  I love seafood of (almost) every variety.  And mussels have become a favorite in recent years.  I enjoy grilling them, adding them to savory tarts--and oh yes, steaming them in flavorful, bread-sopping broths.

This recipe combines such robust flavors as saffron, tomatoes, thyme and garlic (just to name a few).  All together, they create a spicy broth that serves as the perfect "bath" for the mussels--and makes for the perfect excuse to dip warm, crusty bread, which is a not-to-be-forgotten plus of making and enjoying this meal.

Versatile enough to be served as an appetizer course or main entree, this dish serves up one delicious bite after another and kept me coming back for more until the bowl was literally clean!

Happy Eating!

Mussels in White Wine
Recipe adapted from Barefoot In Paris

 *Cook's Note:  The recipe was prepared to serve 2 and can be easily adapted to the original recipe which serves 6.

2.5 pounds mussels
1/3 cup all-purpose flour
1/2 teaspoon saffron threads
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, chopped
4 to 5 garlic cloves, minced 
1/2 cup chopped canned tomatoes, drained (4 ounces)
1/4 cup chopped flat-leaf parsley
2 tablespoons fresh thyme leaves
1 cup white wine
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper  

Clean the mussels by putting them in a large bowl and covering with ~1.5 to 2 quarts of water and the flour and soak for 30 minutes.  Drain the mussels and remove the "beard" from each.  If they're dirty, scrub them with a brush under running water.  Discard any mussels whose shells aren't tightly shut.  Soak the saffron in 1/4 cup hot tap water for 15 minutes and set aside.

In a large dutch oven or stockpot, heat the butter and olive oil over medium heat.  Add the shallots and cook for 3 minutes; then add the garlic and cook for 1 minute more, or until the shallots are translucent.  Add the saffron with the soaking water, the tomatoes, parsley, thyme, wine, salt and pepper.  Bring to a boil.

Add the mussels, stir well, then cover the pot and cook over medium heat for 6 to 8 minutes, until all the mussels are opened (discard any that do not open).  With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom.  Pour the mussels and the sauce into a large bowl and serve hot.