Going For It: Sage and Chevre Popovers

A perfect way to start a Saturday morning.

One of the things I love most about writing this blog, is becoming friends with people all over the world; hearing their stories, sharing recipes, being buoyed by their adventures, and trading kitchen tips and tricks. I am humbled by people’s honesty, in their triumphs and in tragedy, and I so appreciate knowing that there are other neurotic foodie folks out there who think there is nothing odd about making six dozen carrot muffins to perfect the technique.

One of my favorite exchanges was the discussion of all of our “Scary Foods“. I began with grilled artichokes, but from there came confessions of trepidation about spatchcooking a chicken, feelings of inadequacy with yeast dough, and a personal favorite, “anything animal related”.

Popovers have always been on the Intimidating List for me. Done right they are culinary beauties, golden brown with steam escaping from their crusty tops in front of your eyes. Done wrong they are dense little hockey pucks that would be better suited for home protection than mandatory consumption. The trick is that you must not, absolutely can’t, definitely don’t open the oven while they are cooking. For certain people who shall remain nameless (me) this is an exercise is incredible self-control, and let me tell you, it ain’t easy. But if you follow the rules and wait until they are done you will be greeted with a splendid treat and the unexpected, but most welcome addition to just about any meal be it a fried egg, salad, beef tenderloin, or fall lasagna.

What are you cooking this weekend?

Sage and Chevre Popovers

Makes 12, halves beautifully. Adapted from Joy of Cooking.

Culinary beauties: Sage and Chevre Popovers

• 1 cup all-purpose flour
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups milk
• 1 TB warm melted salted butter
• 2 ounces goat cheese, cut into 12 pieces
• 1 1/2 TB dried sage, crumbled

1. Bring all ingredients to room temperature.
2. Move rack to center of oven and preheat to 450 degrees.
3. Grease muffin tins. Popover tins are great too, but the former will absolutely do the trick.
4. In a bowl combine the flour and salt.
5. In a second bowl thoroughly combine the eggs, milk, and butter.
6. Pour the egg mixture over the flour mixture and fold just to combine. A few lumps will remain.
7. Divide half the mixture into the muffin tins, about one-third full.
8. Evenly distribute the goat cheese and sage, and top with remaining mixture.
9. Bake for 15 minutes at 450 degrees, then reduce temperature to 350 degrees and bake for 20 more minutes. Do not open the oven!
10. After the full 35 minutes of baking time, check to ensure they are done. They should be well browned and crusty, or else they will deflate.
11. Remove from pan, and puncture one hole in the side of each to let steam escape.
12. Serve immediately or keep crispy in the oven (turned off) for up to 30 minutes.

Back to Reality: Arugula Salad with Grilled Shrimp, Pomegranate, and Goat Cheese

Thank you all for the birthday wishes. It was a grand day indeed complete with soaking up sunshine, ice cubes clinking against margarita filled glasses, and a seemingly never-ending stream of great friends, great food, and great fun.

The ever addictive Truffle Popcorn.

Fresh Spring Rolls, Sesame Noodle Boxes, and Goat Cheese Crostini.

As an “adult” (whatever that means) I think I am supposed to have reached a state of general maturity and evolution so as to not feel disappointed when my birthday is over. But alas, between you and me, I’m not there yet. I love the anticipation and the excitement and the planning. And then I love the day…and then it is over, with simply a mysterious bruise or two and a full recycle bin as evidence.

CJ’s Agave Margarita Bar.

Never one to pout and pity party for (too) long, I inevitably find myself back in the kitchen, slowly stirring, and chopping, and whisking the lurking gray clouds away.

This salad screams Summer! And Fun! And Self-Righteously-Healthy! It is literally impossible to be grumpy while eating this salad, as the spicy arugula is paired with the burst in your mouth pomegranate seeds, countered by the smooth taste of goat cheese, and punctuated with a bite of a pine nut. Make this when reality has returned, but you’re not quite willing to give into it yet.

GIVEAWAY WINNER: Many thanks to all who shared the Eggplant Carpacio recipe. Twitter, Facebook, Pinterest, and more were buzzing…but despite my wish that everyone win a bottle of Olive Oil, there could only be one winner. And that winner is…Bonnie K who shared via Twitter!

Arugula Salad with Grilled Shrimp, Pomegranate, Pine Nuts, and Goat Cheese
Serves 2

Arugula Salad topped with Grilled Shrimp, Pomegranate, Goat Cheese, and Pine Nuts

• 12 jumbo shrimp, tail on, shell off, thawed
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil + 2 TB
• 1/8 cup balsamic vinegar
• 1 tsp honey
• 1 egg yolk
• 5 cups baby arugula, loosely packed
• 1/3 cup Pomegranate seeds (Trader Joes sells them ready to go if you like)
• 1/4 cup Pine Nuts, toasted
• 1/4 cup goat cheese, crumbled

1. Preheat grill until 500 degrees
2. In a small bowl combine the shrimp, 3 of the cloves of garlic, and 2 TB of olive oil. Let marinade at least 10 minutes.
3. Meanwhile, to make the dressing combine the remaining olive oil, garlic, balsamic, honey, and egg yolk. With a whisk or immersion blender, blend until well combined and slightly emulsified.
4. Reduce grill to half heat, and cook until pink, approximately 2-3 minutes per side. Note: Most people over cook their shrimp…it takes hardly any time and you want then to stay juicy.
5. To serve, plate the arugula, pomegranate seeds, pine nuts, and goat cheese. Top with shrimp and drizzle with dressing.

Plating the Salad…so pretty.

Dog Days of (Almost) Summer: Smoked Salmon Quiche with Sauteed Leeks and Chevre

Smoked Salmon Quiche with Sautéed Leeks and Chevre

People often ask me where I get my recipe ideas. Well, they come from all places, and inspiration tends to strike at the oddest times, leaving me foggily trying to remember what brilliant foodie idea I had while standing in the yard at 3a with the new foster puppy silently beseeching her to “do your business” so I can go back to bed.

Yes, there’s a new pup in town and we call her Ella. She arrived from Georgia on Sunday, having been pulled at the 11th hour from being put to sleep. She is as sweet as they come, and we are excited to see the lovely dog that emerges with love. Sadly, she is currently at the 24-hour vet clinic, having taken ill with severe pneumonia. We are keeping all fingers and toes crossed that this special little girl pulls through and can go on to find the loving forever home she so deserves.  (To learn more about the rescue group Georgia Peaches, please visit our Facebook page).

Slowly beginning to trust us and giving in for a little snuggle.

This particular meal idea is good old-fashioned copying. The Columbia City Bakery (which incidentally was just recognized by Bon Appetit as making one of the 10 best baguettes in the country), had the most amazing quiche the other day and I enjoyed every crumb of it. It was a smoked salmon quiche with sautéed leeks and chevre. Their crust is to die for, and there was almost too much goat cheese to seem like it was okay, except that I (not so) secretly loved it.

I’m pleased to say my carbon copy was pretty dang close and was the perfect center piece for a Saturday morning brunch before wine tasting in Woodinville. The perfect addition to any lazy morning, or light summer supper.

Smoked Salmon Quiche with Sautéed Leeks and Chevre

1 Pate Brisee (recipe follows)

4 oz smoked salmon, thinly sliced (you can add more or less pending on your affinity for it)

1 leek, white part only, split in half, thoroughly washed, and thinly sliced

1 TB olive oil

1/2 cup goat cheese (yes, it’s a lot, but it’s worth it)

1/2 cup half and half

1/2 cup 2% milk

3 large eggs

1 TB chives

1. Preheat oven to 375 degrees. Put rack one rung up from the bottom of the oven.
2. In a non-stick skillet on low saute the leeks until nearly all color is gone, about 30 minutes.
3. Meanwhile, on a lightly floured surface, roll out the pate brisee until a slightly larger circle than the pie plate. Fold in half for easy transfer, and move over to the pie plate. Unfold, trim the edges so even, fold crust under itself, and flute the edges.
4. Sprinkle the leek mixture evenly along the bottom of the crust, follow with the goat cheese, and top with the salmon, creating a pinwheel design if you like.
5. In a glass mixing bowl combine the eggs with the cream, milk, and chives and whisk until foamy.
   

   An assortment of garden herbs can be added, pending on preference and what’s in your pots.

6. Pour over top of filling and carefully move to oven.
7. Cook until egg is fully set and crust is golden brown. About 30-35 minutes. Allow to rest for 10 minutes before serving. Makes beautiful leftovers too.

Pate Brisee (aka buttery pie crust)  – From the Silver Palate Good Times Cookbook

1 1/2 cups sifted unbleached all-purpose flour

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, cold, cut into small pieces

1/4 cup ice water

1. Using a food processor fitted with a steel blade, (because it makes it so easy, and hey, there is no shame in that) process the flour and salt just to sift and mix.
   

   Making the pate brisee.

2. Add the butter and process with repeated pulses until the mixture resembles a coarse meal.
   

   Pulse until the butter and flour mixture resembles a coarse meal.

3. With the machine running, add the ice water through the feed tube and process until the dough leaves the side of the bowl.
4. Turn the dough out onto a lightly floured surface, shape into a thick circle, and wrap in plastic wrap.
5. Refrigerate at least 30 minutes before using. If chilling overnight, pull out 30 minutes before use to allow to slightly thaw.

Meatless Wonder: Grilled Portabella Sandwiches with Roasted Red Pepper and Onion Medley

Grilled Portabella Sandwiches with pepper and onion medley, topped with goat cheese

I seldom cook vegetarian dinners. It’s not that I don’t like them (though my husband does look like a 5-year-old discovering Santa doesn’t exist when he sees a veggie evening on the meal plan), but that I just innately feel as though meat is a somewhat critical part of a full supper.

Granted…I fully understand the merits of eating some meals without meat. The environmental, economical, and nutritional factors alone are enough to make someone declare their forever loyalty to falafel. That said…I take a bit more convincing.

These Portabella Sandwiches are a pretty close runner-up to a big burger. They are substantial enough to feel like you’ve had a meal and the smoky flavor you get from grilling them and the rustic bread creates a lovely complement with the sweet onion and pepper medley topped with a creamy goat cheese.

As Gregor’s Pub recently declared, “Kiss It Simple Stupid”. Well…these are that in spades.

Perfect for a Monday night dinner when you’re craving something easy, healthy, and morally superior.

Grilled Portabella Sandwiches with Roasted Red Pepper and Onion Medley

Serves 2

2 Portabella Mushroom caps, stems removed

3 TB Olive Oil

2 TB Balsamic Oil

Shake Worcester

1/2 jar roasted red peppers (Trader Joes are inexpensive and yummy)

1/4 onion, thinly sliced

1 handful arugula

2-3 TB goat cheese

4 slices rustic bread, rubbed with garlic and olive oil, and grilled

1. Add 2 Tablespoons olive oil, the balsamic vinegar, and worcester to a bowl. Add mushrooms and toss to coat. Allow to marinate for one hour.
2. About 15 minutes before the hour mark, light grill and bring to high heat.
3. Add mushrooms to grill, reduce to medium heat, and cook without turning for ten minutes or until fully cooked. At end, turn briefly and cook on other side to seer the top.
4. Meanwhile, add remaining olive oil to a pan and cook onions for 5-7 minutes or until fully cooked and starting to slightly brown. Add roasted red peppers and combine until heated through.
   

   Assemble grilled bread with mushrooms, peppers and onions, goat cheese, and arugula.

5. Serve immediately.