Tag: food blog

Summer Veggie Flatbread Recipe

Summer Veggie Flatbread Recipe

I am always trying to come up with fresh ideas for weekend lunches. Sandwiches can get boring and I want something quick. I created this recipe one afternoon and my family was delighted. You can use a mix of whatever veggies and cheese you like. I purchased these flatbreads at Fresh Market but there are a variety of fresh or frozen options available.

Ingredients

Your Choice of Flatbread

Olive Oil

1 clove garlic, minced

Portobello Mushroom Slices

Zucchini Slices

Yellow Pepper Slices

Red Pepper Slices

Red Onion Slices

Tomato Slices

Shredded Parmesan

Pinch of Dried Basil

Pinch of Parsley

Sea Salt and Freshly Cracked Pepper to taste

Directions

Lightly brush flatbreads with olive oil. Heat 1 tablespoon olive oil in a pan. Add garlic and sauté for 2-3 minutes, until slightly brown. Add onion, peppers, zucchini, tomatoes and mushrooms. Sprinkle dried basil and parsley into the mixture and cook until veggies are ready. Remove pan from heat. Arrange veggies on flatbread. Sprinkle with cheese, salt and pepper. Place flatbreads on baking sheet. Bake flatbread according to directions. Usually between 15-20 minutes.

I like to pair this veggie flatbread with my favorite arugula salad recipe ( I prepare while flatbreads are baking) and either lavender lemonade or frosé. Voila…a lovely summer lunch!

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Bisous,
Rebecca

f. 11.2018
3 Super Smoothies

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3 Super Smoothies

Breakfast for me is either an egg bake with veggies or a smoothie. I love smoothies because they keep me feeling light, full of energy and are the perfect on-the-go breakfast. Here are the 3 super smoothies that I rotate between…they can all be prepared in 5 minutes or less!

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Strawberry Banana Delight

4-5 organic strawberries

1 banana

1 scoop chocolate protein powder

1.5 cups almond milk

Simply add all ingredients to blender and blend. Drink and enjoy.

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Tropical Fruit Smoothie

1/2 cup pineappple

1/2 mango

1 scoop vanilla protein powder

1.5 cups coconut milk

Add all ingredients to blender and blend. Drink and enjoy.

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Super Green Smoothie

2-3 cups organic spinach

1/2 bunch organic parsley

1 organic Fuji apple

1 banana

1/2 lemon, juiced

1.5 cups cold, filtered water

Simply add ingredients to blender, blend and enjoy!

If I have kale, dandelion greens or any other type of leafy greens, I will add a handful of those. I also add hemp, chia and flax seeds if I have them.

Hope these recipes help simplify those busy weekday mornings…I always feel light and full of energy when I have one of these smoothies for breakfast!

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Bisous,
Rebecca

f. 16.2018
Chic Weeknight Dinner Menu

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Chic Weeknight Dinner Menu

Awhile back, one of my girlfriends called me and said “HELP!! My husband invited his boss and wife over for dinner tomorrow night and I have no idea what to make!” We hung up immediately and I pulled together this chic weeknight dinner menu in a flash. It’s light, flavorful and most of the prep can be done in advance. Don’t worry….no one will know you didn’t spend all day preparing. 😉

The Starter:

Tomato Avocado Bruschetta

(Tip: You can chop the tomatoes, mince the garlic, prepare the goat cheese/cream cheese mixture and vinaigrette in advance. Also, this recipe calls for the baguette to be grilled but I use the Fresh Market French Rounds, which require no additional preparation.)

Ingredients:

3 tablespoons extra virgin olive oil

2 tablespoons white balsamic or white wine vinegar

1/2 teaspoon salt

1 box grape tomatoes quartered or 1.5 cups chopped tomatoes, well drained

1 avocado-peeled, pitted and diced

1-2 cloves garlic, minced

2 tablespoons fresh basil

4 ounces goat (chèvre) cheese

4 ounces cream cheese

1 loaf French bread

Olive Oil for grilling

In medium bowl, combine olive oil, vinegar and salt; whisk to blend. Add tomatoes, avocado, garlic and basil; toss gently. In small bowl, combine goat and cream cheese until evenly blended; chill until ready to assemble. Brush bread slices with olive oil. Place on grid over medium heat. Grill until toasted on both sides. Spread goat/cream cheese mixture over toast. Cut each slice in half. Top with tomato mixture. Serve immediately.

Source: Everybody Cooks, Dierbergs

Main Course

Salmon with Sweet Chili Glaze, Sugar Snap Peas and Pea Tendrils

(Tip: It sounds way more complicated than it is. You can grate the ginger and mince the garlic in advance)

Ingredients:

Nonstick vegetable oil spray

1/4 cup Asian sweet chili sauce

3 tablespoons soy sauce, divided

2 tablespoons finely grated peeled fresh ginger, divided

4 6-ounce salmon fillets with skin

2 tablespoons vegetable oil

3 garlic cloves, minced

8 ounces sugar snap peas, trimmed

1 1/2 tablespoons Chinese rice wine or dry Sherry

3 cups pea tendrils or pea sprouts

1 teaspoon sesame oil

Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.

Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.

Place pea tendrils on one plate, then layer 1 salmon fillet and garnish to your liking. Serve and enjoy.

source: www.bonappetit.com

Dessert:

Wine Spiked Berries & Ricotta

(Tip: You can prepare the red wine sauce and ricotta mixture in advance.)

Ingredients:

1 large orange

1.5 cups dry red wine

1/2 cup plus tablespoons sugar

2 cups mixed raspberries, blueberries, blackberries and/or strawberries

1 cup part-skim ricotta cheese

1 tablespoon Grand Marnier liqueur

1/4 teaspoon vanilla extract

Using a sharp paring knife, cut two 2-3 inch strips of zest from the orange. Using the fine rasps of a handheld grater or a microplane, remove 1 teaspoon finely grated zest from another section of the orange Reserve the rest of the orange for another use.

In a small saucepan over medium-high heat, combine the wine, the 1/2 cup sugar and the orange zest strips and cook, stirring constantly, until the sugar dissolves, about 3 minutes. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by about one-third, 10-15 minutes. Remove from the heat and let the syrup cool.

Put the berries in a bowl. Remove the zest strips from the syrup and pour over the berries.

In a food processor, combine the ricotta, Grand Marnier, vanilla, grated orange zest and the 2 tablespoons of sugar and process until smooth. Spoon the berries with some syrup into glasses or small bowls and top with a dollop of the ricotta mixture. Serve immediately. Serves 4.

Source: www.williamssonoma.com

Keep this elegant little menu in your back pocket just like that little black dress that always looks fabulous…I have served this on a number of occasions and it is always a hit. I usually pair with Groth Sauvignon Blanc or Ferrari Carano Fume Blanc.

Happy Hosting!

Bisous,

Rebecca

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f. 7.2018
An Elegant Amuse-Bouche

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An Elegant Amuse-Bouche

Almost everything sounds better in French…the language has that certain je ne sais quoi. While an appetizer sounds fairly straightforward, an amuse-bouche sounds positively delightful.

According to Urban Dictionary, an amuse-bouche is “a small appetizer meant to tease the palate before the meal.” It is a single, bite sized hors d’oeurve that is served as a compliment from the chef. I enjoy serving delicious bites like this and will be serving this Pear with Prosciutto and Blue Cheese amuse-bouche next week for Thanksgiving. The combination of flavors is positively divine and this recipe takes 10 minutes to prepare. I have served this a number of occasions and it always receives rave reviews.

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Pear with Blue Cheese and Prosciutto

Ingredients

2 pears, sliced, I always opt for Bosc pears

2 tablespoons fresh lemon juice

1 cup arugula

3 ounces blue cheese, cut into small pieces

6 slices thinly sliced prosciutto

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Instructions

In a large bowl, toss the pears and lemon juice. Layer a slice of pear, a few arugula leaves and a piece of cheese on a piece of prosciutto and roll up.

Source: www.realsimple.com

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This recipe is perfect to take to holiday gatherings or serve for anything you are hosting! It looks especially pretty on this cheese board featured in our Marble and Copper Home Accessory post and would make an excellent gift.

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Taste and enjoy!

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Bisous,

Rebecca

f. 18.2017
Spinach, Mushroom & Gruyère Quiche Recipe

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Spinach, Mushroom & Gruyère Quiche Recipe

Truth be told, I am not much of a breakfast person. Green tea is a must but, otherwise, I like things that are quick and easy…a green smoothie or avocado toast will suffice. However, my husband LOVES breakfast and so I like to have easy breakfast recipes on hand for those lazy weekend mornings when we are lounging around and lingering over breakfast.

I prepared this recipe one weekend…he and my daughter ate two pieces each, so, needless to say, it was a hit. I was happy because it was fairly simple to prepare. I have since served it for guests a few times and each time it has been well received. One key to its success is the Apilco Quiche Dish I purchased from Williams Sonoma. Apilco is a French company that has specialized in dinnerware since 1906. This lovely piece is the perfect depth for quiche… the prepared pie crust fits perfectly, cooks and slices beautifully.

Ingredients

3 eggs, beaten

1.5 cups milk

1 tablespoon grapeseed oil

1 medium onion, diced

8 oz mushrooms, sliced

1 6 oz bag of baby spinach

6 strips bacon, cooked and crumbled

1.5 cups Gruyère cheese

1 tablespoon flour

salt and pepper to taste

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Instructions

Preheat the oven to 400° F. Bake the pie crust for 5-7 minutes until very lightly browned. Remove from oven and reduce oven to 325°F.

While the crust is baking, heat the oil over medium-high heat. Saute the mushrooms and onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is excess moisture in the pain, drain the vegetable mixture.

In a large bowl, stir together the eggs, milk, onion, bacon, spinach, mushrooms and salt. In a separate bowl, toss the cheese and flour together. Add the cheese mixture to the other ingredients and mix well. Pour into the partially baked pie crust and bake 30-45 minutes. Check frequently, as bake time can vary widely depending on your oven. Let cool for about 20 minutes before serving.

Source: www.sugarandspice-celeste.blogspot.com

For other breakfast ideas that have been approved by my breakfast-loving husband, visit our Overnight Brunch or Pumpkin Scone recipe posts.

Enjoy!

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Bisous,

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Rebecca

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Photography by Erica Dunhill Photography

f. 25.2017
Delicious Summer Salad Recipes

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Delicious Summer Salad Recipes

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Salads are my favorite food category…they are healthy (mostly), flavorful and convenient. They can be an entire meal, the first course or, if you want to follow French tradition, served after the main course and before dessert. The three salads featured today are packed with flavor, texture and variety. If you have not yet tried making the Asparagus, Strawberry Gouda Spinach or Corsican Mint Salads previously featured in our posts, try those as well as the delicious summer salad recipes featured below.

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Peach Salad with Grilled Basil Chicken

Ingredients (approximately 5 servings)

Grilled Basil Chicken:

1 pound boneless skinless chicken breasts

3 tablespoons olive oil

1/3 cup chopped fresh basil

2 cloves garlic, minced

1 tablespoon fresh lemon juice

salt and freshly ground black pepper

Vinaigrette

1/3 cup olive oil

3 tablespoon white balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

salt and freshly ground black pepper

Salad

10 oz mixed greens

3 small peaches, sliced

2 ears corn, husked and kernels cut from cob

½ cup chopped pecans, toasted

½ small red onion, sliced thin (rinse with water to remove harsh bite)

4 oz goat cheese crumbled

Instructions:

For the chicken

In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper. Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 – 5 hours.

Preheat a grill to 425 – 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 – 5 minutes per side. You can also bake in the oven at 425 for 10-15 minutes. Transfer to a cutting board, let rest 10 minutes and then slice into strips.

For the vinaigrette

Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad

For the salad

In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately.

Source: Cooking Classy

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Hydrating Salad

Ingredients (approximately 3-4 servings):

1 English Cucumber, diced

1 can black beans, rinsed

1 ¼ cups corn

1 red bell pepper, diced

1 cup cherry tomatoes (for added color, use half red and half yellow)

½ cup packed fresh cilantro, chopped

1 lime

1 avocado diced

salt and paper to taste

Instructions:

Place the cucumber, black beans, corn, red pepper, cherry tomatoes and cilantro in a bowl. Squeeze the fresh juice from the lime to onto the salad and mix well.

Mix in the avocado, season with salt and pepper.

Source: Popsugar

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Arugula Salad with Lemon-Parmesan Dressing

Ingredients (approximately 2-3 servings):

1/3 cup freshly grated parmesan cheese

5 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

4 cups (packed) baby arugula

1 cup halved cherry tomatoes (I like to use half red and half yellow)

Instructions:

Blend first 4 ingredients in food processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat. I like to top with a bit of shaved parmesan.

Source: Bon Appetit

I am excited for you to try these delicious summer salad recipes! Enjoy!

Bisous,

Rebecca

f. 12.2017
Refreshing Summer Sangria

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Refreshing Summer Sangria

Summer is here…and so are brunches, BBQs and sunny Saturday afternoons. Sangria is a perfect beverage for casual gatherings because it is easy to prepare in large batches and people can serve themselves. The sangria recipe I shared for Mother’s Day is a rosé sangria…this one is made with a dry white wine, and I like to use Sauvignon Blanc. My husband’s family loves this particular sangria and so I make it a few times in the summer…it is delicious, easy to prepare and is pretty in the pitcher. I am confident you and your guests will love this refreshing summer sangria.

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Sangria Ingredients:

2 bottles dry white wine, I often use Ferrari-Carano Fumé Blanc

1 cup triple sec

1/2 cup berry flavored vodka, I use Stoli Razberi

1/2 cup freshly squeezed lemon juice

1/2 cup simple syrup (see recipe below)

1 cup fresh blueberries

1.5 cups fresh strawberries, hulled and sliced

1 cup fresh raspberries

1/2 cups fresh pineapple chunks

Simple Syrup:

To make 1/2 cup of simple syrup, boil 1/2 cup water and add 1/2 cup granulated white sugar. Reduce heat to simmer and stir until dissolved. Turn off heat and let cool.

Directions:
Combine all ingredients in a large pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well chilled with a large scoop of fruit in each glass.

source: www.recipegirl.com

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Pour and Enjoy.

Cheers!

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Bisous,

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Rebecca

f. 16.2017
Asparagus Salad Recipe

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Asparagus Salad Recipe

Need a delicious and easy recipe to take to weekend barbecues and parties? Look no further, friends, this recipe will do the trick. I have served this a number of times and it is always a hit. Bonus: unlike lettuce salads, you can eat this salad the next day! Hope you and your guests enjoy this Asparagus Salad Recipe.

Ingredients:

Vinaigrette

6 tablespoons balsamic vinegar (I like Bistro Blends Heirloom Balsamic Vinegar)

1/4 cup olive oil (I use Sadeg Organic)

2 teaspoons Dijon mustard

2 teaspoons honey

1 clove garlic, minced

sea salt and freshly ground black pepper

Salad

2 pounds fresh asparagus (medium thickness) diced into 2-inch pieces

be sure to trim the tough ends.

1 package grape or cherry tomatoes, halved.

I often add yellow cherry tomatoes if available, they add a nice pop of color.

2/3 cup chopped walnuts, toasted

4 oz feta cheese, crumbled

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Directions

Bring a large pot of water to a boil. While water is boiling, toast the walnuts and prepare the vinaigrette. Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

Add asparagus to boiling water and boil until tender crisp, about 4 – 5 minutes. Meanwhile, fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle over half of the feta then plate and top with remaining feta (so that the feta doesn’t brown from tossing with all the dressing).

Serve and Enjoy!

source: www.cookingclassy.com

Bisous,

Rebecca

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f. 25.2017
A Moroccan Meal Inspired by Claudette New York

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A Moroccan Meal Inspired by Claudette New York

Over the course of my career, I have spent many, many days in New York. Deciding where to dine is always a challenge because there are so many fantastic restaurants. One of my favorite spots is Claudette in Greenwich Village. I have been there many times…they have a lovely, cozy vibe and offer delicious Provençal fare. I have tried a number of their dishes but my favorite three are the truffle hummus, Corsican mint salad and chicken tagine. The last time I visited, I decided I must learn how to prepare the chicken tagine. The dish is delicious but the tagine dish it is served in, is really the pièce de résistance. The print and shape is so unique that I simply could not resist. When I started researching recipes for this post, I was delighted to find some of Claudette’s recipes available online! I prepared and shared below. This is a perfect meal for a lazy Sunday when you want to cook with a nice glass of rosé and make your home smell of an amazing meal to come.

Truffle Hummus with Baked Pita Chips

INGREDIENTS

HUMMUS

1 can chickpeas, drained

1 clove garlic

2 tablespoons tahini

1/2 cup truffle oil, or 1/4 cup olive oil + 1/4 cup truffle oil for lighter truffle flavor

1/2 lemon, juiced

1 1/2 teaspoons salt

1/2 teaspoon pepper

PITAS

4 pitas

2-3 tablespoons of olive oil

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Herbs de Provence

2 tablespoons parmesan cheese

INSTRUCTIONS

Put all ingredients (but only half of the truffle oil to start) for the hummus into a food processor. Blend until smooth. Taste and either add the rest of the truffle oil or use olive oil instead if the truffle flavor is too strong. Season to taste with salt and pepper.

source: www.cookswithcocktails.com

Claudette Corsican Mint Salad

INGREDIENTS

SALAD

1 cup hearts of palm, sliced 1/4-inch thick

1 cup blanched haricots verts, cut in half

8 whole mint leaves

1 packed quart of baby arugula

Red Onion, thinly sliced

VINAIGRETTE

2 tablespoons Dijon mustard

¼ cup champagne vinegar

1/2 cup mint oil

1 shallot, minced

Salt and pepper to taste

INSTRUCTIONS

In a bowl, whisk to combine the Dijon mustard, champagne vinegar, and minced shallot. Then slowly drizzle in the mint oil while whisking until emulsified. Season to taste. In another bowl, add the vegetables and drizzle in the vinaigrette. Toss to combine and evenly coat the vegetables. Season to taste with salt and pepper.

source: www.vogue.com

Chicken Tagine

I followed Koren Grieveson’s (chef at Claudette) footsteps and prepared the ingredients, then assembled in the tagine…although some recipes instruct you to cook in the tagine.

INGREDIENTS

BRINE

Warm Water

Olive Oil

Salt

Sugar

Mint Leaves

BULGAR

Bulgar Wheat

Chicken stock or water

TAGINE

Chicken Thighs (I recommend 1-2 per guest)

Garlic

Onion

Celery

Carrot

Zucchini

Eggplant

Swiss Chard

Chickpeas

Turkish Apricots

Dates

Golden Raisins

Mint Stems and Leaves

Fresh Orange Juice

Fresh Lemon Juice

Orange Slices

Cinnamon

Turmeric

Coriander

Slivered Almonds

INSTRUCTIONS

Brine: pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, olive oil and mint leaves. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature. Refrigerate for 2 to 24 hours.

Bulgar: Prepare the bulgar wheat according to directions, I prepared with chicken stock instead of water to give more flavour. Once finished, add to pan and sauté with olive oil.
Add eggplant, zucchini, Swiss chard and chickpeas; stir until softened. Add (one at a time) orange juice, lemon juice, orange slices, apricots, dates, raisins and a bit of brining solution until ingredients are softened.

Tagine: In a Dutch oven, sauté the garlic, onion, chicken and celery in olive oil until softened. Season with salt, pepper, cinnamon, turmeric and coriander to your liking. Add chicken stock or water. Separately, pan fry chicken in olive oil and, when finished, add to the onion, carrot and celery mixture and simmer for a few minutes.

Assembly: Add the bulgar wheat mixture to the tagine, layer in the chicken, garnish with almonds, mint leaves and orange slices. Serve and enjoy!

source: www.ny.eater.com (I used as a guide and have added my recommendations)

This gorgeous tagine dish and other options are available at williamssonoma.com.

Hope you and yours enjoy this delicious meal!

Bisous,

Rebecca

f. 23.2017