Tagged: recipe

01 Sep

4 Comments

Pan con Tomate y Jamón | Bread with Tomato & Spanish Ham

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It’s that time of year, when the tomatoes are juicy and ripe. This bread is one of my favorite things to eat in the summer. And if you close your eyes as you are eating it, you can almost picture yourself in Spain.

Imagine yourself somewhere along the coast of Spain, on a nice patio over-looking the water. Can you feel it…the sun is cascading onto your shoulders as you sip a cold cerveza (beer). You take a bite of the “pan con tomate”, which has a thinly sliced piece of salty Serrano ham on top…can you taste it! Ah…how sweet it is!

This is an ideal snack, anytime of the day. It’s so easy to make and it’s a great way to use up tomatoes that are just a little “too soft”.

It’s even fun to make. You simply smear the bread (which is great toasted) with ripe tomatoes.

You then drizzle the bread with some quality extra-virgin olive oil and little sprinkle of fleur de sel or any other gourmet salt.

If you are adding jamón (Spanish Ham) ask for the pieces to be cut paper thin, as this makes them much nicer to eat.

If you haven’t tried this already, well, “just do it” – you will love it! Here is a video recipe for Pan Con Tomate (not that you really need one)…but we just couldn’t help ourselves!

hasta la próxima (until next time)

dawn

02 Aug

3 Comments

Buttermilk Pancakes with Cherry Compote Recipe

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Sunday mornings are the only days I generally crave things like pancakes. We don’t eat them too often, but when we do man-oh-man are they satisfying. Buttermilk Pancake are easy to make and are always better than the ones you find in restaurants. Just make sure you don’t over mix the batter and develop too much gluten (otherwise the pancakes won’t be light and fluffy). And if you are saying “what does she mean – develop too much gluten”, then watch the Wheat and Gluten Lesson and do the first exercise…you will never forget it.

Buttermilk Pancakes with Bing Cherry Compote

To top off our pancakes, we just happened to have some Bing Cherry Compote leftover, so it was a real treat.

Curious, do you have a special Sunday breakfast treat? Are you one of the many “eggs benny” people or perhaps your thing is French toast? What ever it is I hope you enjoy it and that you are lucky enough to eat it with the ones you love!

Happy Weekend!

Ciao dawn

22 Jul

4 Comments

No-Cook-Dead-Easy Dessert Recipe

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Fresh fruit topped with sour cream, buttery shortbread cookies and drizzled with honey – life couldn’t be better. This is the perfect desert for summer, or when you just don’t feel like cooking.

This dessert is best when berries are at their peak of ripeness and the fruit is sweet and juicy! Simply top with a few dollops of delicious sour cream and then crumble a few cookies over that.

Shortbread cookies add a sweet buttery crunch to this oh-so-easy dessert. You could make your own, but some store-bought cookies can still be quite good – just make sure they are “all-butter” without any preservatives.

Honey is last thing that gets drizzled over top, yet it’s one of the first flavors to hit your taste buds, so make sure to use a good quality honey.

Here is the recipe for Fresh Fruit with Sour Cream, Shortbread and Honey – even though I know you can pretty much figure this one out on your own :-)

Here’s to Sunny Days!

dawn

Filed Under: New Recipes

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30 Jun

7 Comments

Chile n’ Spice Grilled Chicken

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Chicken that is not only juicy and tender but full of flavor and even a little kick!

With ingredients like Mexican chiles, cumin, coriander, fennel, garlic and extra-virgin olive, how can the chicken not be happy happy!

For quick cooking I first butterflied the chicken (which is super easy-peasy), but you can simply buy chicken breasts, if you prefer.

The Chile n’ Spice Oil is great with the chicken (or any other grilled meat for that matter), but the best part is that it makes for a mouth-watering dipping sauce.

Any leftover chicken makes for a tasty quesadilla or panini sandwich…good luck on actually having any leftovers though :-)

Here is a link to the full text recipe for the Chile n’ Spice Grilled Chicken. This dish also pairs well with the Char-Roasted Red Peppers and some fluffy couscous to soak up the flavors. Here is a recipe for Traditional Couscous (a more neutral tasting side dish) and here is one for Moroccan Couscous (a bit more flavor and added ingredients).

Hope you enjoy – dawn

01 Jun

10 Comments

THE Smoothest and Creamiest Hummus!

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This hummus is so creamy and delicious…BUT would you be willing to go the extra step…the extra step being to peel the chickpeas first? “What?” you say!

That’s right, years ago I read, that to make the best hummus you must first peel the chickpeas.  I remember reading this and thinking “you have got to be kidding me”.

The other day I was cooking chickpeas from scratch (see the cooking school lesson on “Dried Beans, Peas and Lentils“). Honestly it’s really not that hard and I feel like I get much better flavor. I also like that I can control the sodium, which is a good thing.

After cooking the chickpeas, I noticed that the some of the peels were sort of loose. That’s when I remembered this article that I read. So I picked one up and peeled it. I then ate the skin to see what it was like by itself. I have to say that I was actually surprised how thick and somewhat tough the skin was.

So then I thought, “ah why not peel a few and see”. So, I peeled enough to make a small batch of hummus. Because I had such a small batch, I knew they would not become really smooth in a food processor. So I pressed them through an ultra fine sieve…for added creaminess! I then added a bit of lemon, olive oil, garlic, tahini and seasoning.

I have to say, the hummus was exceptionally smooth and delicate…maybe even the best I have ever had. I just don’t know if I would go through the effort to make it again. I certainly can’t imagine that most people would…heck, it’s hard enough just to get people to make their own, let alone ask them to peel the chickpeas first.

Here is a recipe for my Hummus and, no, I do not peel the chickpeas. In fact, I think I may have even used canned chickpeas…which is okay too. I still make it often and also make Hummus Ma Lahma (with spicy beef)…it’s also delicious!

Ciao for now

dawn