Arista - Tuscan Pork Roast - Away A While Recipe Favorites

Arista - Tuscan Herbed Pork Roast

From the kitchen of One Perfect Bite...A few weeks ago I was notified that my blog had been randomly selected as the winner of a Foodie Blogroll giveaway and that I would receive an autographed copy of Judy Francini's new book, Secrets from My Tuscan Kitchen. When the book arrived I spent an evening paging through it and selecting recipes I wanted to try. Arista - today's recipe - is a Tuscan pork roast similar to the Tuscan Pork Loin, already on my blog. I wanted to compare it to my own. A glance through the ingredient list left no doubt that the pork would be flavorful. A glance at the directions raised a concern. I thought the specified roasting time would produce a dry roast. I was right on both counts. The roast is wonderfully flavorful. It's stuffed with a mixture of garlic and rosemary and basted with wine and olive oil as it cooks. The recipe calls for an hour and forty minutes of roasting. That's way too long for our taste. I pulled the roast from the oven when my meat thermometer read 140 degrees F. At that point the roast had been in the oven for a bit over 60 minutes. I tented it with foil and let it sit for another 15 minutes before slicing it. It was wonderful. There is one other change I'll make the next time I prepare this. The roast is cut, book fashion, almost in half to create a bed for the herb rub. In the future, I cut the roast into thirds to create a larger surface for the herbs. I used a dry French vermouth and a good olive oil for basting the roast. I served it with Parmesan mashed potatoes and roasted asparagus. If you like well flavored foods, I urge you to give this recipe a try. It's easy to do and inexpensive in the great scheme of things. Manga! The recipe can be found, here.

                    

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                One Year Ago Today:                                                        Two Years Ago Today:

               Smoky Bow Tie Pasta                                                        Pumpkin Date Nut Bread

                Three Years Ago Today:                                                 Four Years Ago Today: 

                Regency Ginger Crisps                                        Soft and Chewy Peanut Butter Cookies

Tomato Pie

From the kitchen of One Perfect Bite...Tomatoes are coming in with a vengeance now and I'm really scrambling to find new ways to use them. Save for pizza, I've never had a tomato pie, and this one came to my attention while I was searching for recipes that used tomatoes. The pie was featured in Woman's Day magazine and I've made it twice since finding the recipe. The tart in tonight's photos is the result of a slight change made to the original recipe. Specifically, I replaced large tomato wedges with an equal weight of cherry and grape tomatoes. The change worked well, but I must admit that I actually liked the original version better than my own. While they made for a less colorful pie, I think the meatier tomato wedges give the tart a better texture. The pie is nicely spiced, and, if you use a commercially prepared crust, you'll find it really easy to prepare. It will need to sit a few minutes before it is cut, but the crust will become soggy if it is allowed to sit for too long a time. This is a really nice way to use any excess tomatoes you may have. I hope you will give the recipe a try. Here's how the tomato pie is made.

Tomato Pie...from the kitchen of One Perfect Bite courtesy of Woman's Day magazine

Ingredients:
1 9-inch unbaked pie crust
2 leeks (1/4 pound), root ends trimmed, tops cut so about 1 in. pale green remains
3 teaspoons olive oil, divided use
2 tablespoons minced garlic
2 tablespoons fresh oregano leaves
1 teaspoon each salt and pepper
1/4 cup Italian seasoned bread crumbs
1 cup Mexican-style shredded Cheddar Jack
2 large (about 1-1/4 pound) tomatoes, each cut in 12 wedges or an equal weight of plum or cherry tomatoes

Directions:
1) Heat oven to 450 degrees F. Line a 9-inch pie plate with crust and bake for 9 minutes as the package directs. Cool. Lower oven temperature to 350 degrees F.
2) Meanwhile cut leeks lengthwise in quarters; thinly slice. Put in bowl of water; stir to loosen grit; lift to colander to drain.
3) Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add leeks; sauté 6 minutes or until soft. Add garlic, oregano, salt and pepper; sauté until fragrant. Remove to a plate. Wipe skillet with paper towels. Add remaining 1 teaspoon oil and bread crumbs to skillet. Stir 3 minutes or until lightly toasted.
4) Sprinkle 1 cup leek mixture over bottom of crust; sprinkle with cheese. Lay tomato wedges around edges and in center. Top with rest of leek mixture; sprinkle crumbs around edge.
5) Bake 35 minutes, or until hot and tomatoes are soft. Remove from oven; let stand at least 5 minutes, but no more than 1 hour, before serving. Serve within 1 hour of baking or the crust may get soggy. Yield: 6 servings.

One Year Ago Today: Spiced Potato Wedges

Two Years Ago Today: Grilled Flank Steak with Coffee Sauce

Three Years Ago Today: Half Moon Pies and Harvest Moon Pudding

Roasted Peppers

From the kitchen of One Perfect Bite...While Americans tend to treat roasted peppers as a colorful addition to sandwiches, salads and pizza, they receive a more prominent role in Mediterranean countries, where they are served as a first course. It's pepper season here and because my eyes are bigger than my stomach, I now have a proverbial peck of them to pick. I've already done lots of canning and freezing, and the Silver Fox and I are connoisseurs when it comes to the use of piperade with chickens and their eggs, but I had never thought of serving peppers as a first course. It took Dorie Greenspan to set me straight. By way of explanation, I have to interject that I've never outgrown my childhood love of pictures. My attraction to cookbooks is, at least in part, based on the gorgeous photos they contain. The photo of her roasted peppers in Around My French Table, was a siren's song to me, and, like it or not, I was lured back into the kitchen to imitate, if not duplicate, what I had seen. While peppers can be roasted in a variety of ways, the recipe in her book utilized the oven. While I would normally use an outdoor grill, I wanted to follow her recipe as closely as I could, so, I used the oven and had great results. After the fact, I learned this recipe can also be found on her website, which you can link to here. She discusses various roasting times and techniques that you will find  very helpful if you choose not to use the oven. I used a variety of bell peppers to get the color pop I wanted, but I must say the red peppers are the sweetest of the lot and I'll restrict my use to them in the future.  I have a full compliment of herbs at this time of year, so I used the combination that was suggested in Dorie's recipe and I did use garlic. I can't imagine using olive oil without it. I served the peppers on small plates with knives and forks and had a basket of really good French bread to accompany them. It made for a great first course and I'll be serving this again. I love its simplicity and almost effortless assembly. The  peppers are a perfect way to begin a meal of plain grilled meat or chicken.  I hope you'll give this a try. Here's the recipe.

Roasted Peppers...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
6 large bell peppers (a mix of red, orange and yellow)
Coarse sea salt and freshly cracked black pepper
Assorted fresh herbs (a combination of parsley, basil, rosemary and thyme leaves)
1 to 2 garlic cloves, split
1/2 cup extra virgin olive oil

Directions:
1) Move a rack to center of oven. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
2) Wash and dry peppers, place on prepared pan and roast, turning every 15 minutes, for 45 to 60minutes, or until every side of peppers is blistered. Transfer peppers to a large bowl, cover bowl will plastic wrap or aluminum foil, and let rest until they are cool enough to handle.
3) While peppers cool, pull out a pyrex loaf pan, or, if you plan to use the peppers immediately, a large rimmed serving platter.
4) Working over a bowl, with 1 pepper at a time, remove stem and drain. Remove blistered peel and cut each pepper into 2 or 3 segments, depending on its natural separations. Scrape away seeds and ribs from inside. Place pepper pieces cut side down in loaf pan or on a platter, sprinkle with salt and pepper, strew with garlic and herbs of your choice, then pour some olive oil over layer. Continue until all peppers are in pan or on serving platter. Chill. Garnish with fresh herbs before serving.

One Year Ago Today: Lime Milk Shake

Two Years Ago Today: Pumpkin Yeast  Rolls

Three Years Ago Today: My Grandson Makes Scrimp Scampi with Cumin, Paprika and Sherry Vinegar

Savory Cheese and Chive Bread

From the kitchen of One Perfect Bite...I was given a copy of Dorie Greenspan's Around My French Table earlier this summer. As soon as it arrived, I curled up on the sofa, and like a child paging through a Christmas catalogue, marked my favorites and plotted the order in which my choices would be tried. The bread I am featuring tonight was on that list. The photo that accompanied the recipe was gorgeous and highlighted a deep gold pebbly crust that was unique and gave the bread an irresistible, come-hither air. I was finally able to make the bread today and I am generally pleased with the result. The bread, which is delicious, does, indeed, have gorgeous color and its aroma will make stomachs start to growl as it wafts through the kitchen and adjoining rooms. I couldn't wait for it to cool enough to slice. It's meant to be served as an appetizer and its cheesy goodness makes it perfect to serve with drinks at an informal gathering. I let the bread sit for 45 minutes before I had my first bite. It had wonderful flavor, but I was unhappy with the appearance of the sliced bread. The surface had holes and tunnels that are usually an indication that a dough has been over-mixed. I knew that was not the case, so I did a search to find other photos of the bread and see what others had come up with. As it turns out, my results were not unique. Most of the breads I found had the same holes and tunnels, so it is probably safe to say they are a characteristic of this bread, probably caused by slow melting cheese. I will, however, give the recipe another try in an attempt to produce a more finely grained loaf. I'll keep you posted if the results are significantly different. I think those of you who try the bread will really like it. It is easy to do and makes an unusual cocktail appetizer. Here's how it is made.

Savory Cheese and Chive Bread...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
Unsalted butter, for greasing the pan
1-3/4 cups flour
1 tablespoon baking powder
1/2 to 1 teaspoon salt (depending on what cheese you're using)
1/4 teaspoon freshly ground white pepper (may substitute a pinch of cayenne pepper)
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
1 generous cup (about 4 ounces) coarsely grated Gruyere, Comte Emmental or cheddar cheese
2 ounces Gruyere, Comte, Emmental or cheddar cut into very small cubes (1/2 to 3/4 cup)
1 bunch chives, minced (1/2 cup; may substitute thinly sliced scallions)
1/3 cup walnuts, toasted

Directions:
1) Position a rack in middle of oven; preheat to 350 degrees. Use butter to grease an 8 x 4-1/2 x 2-3/4-inch loaf pan, preferably Pyrex.
2) Whisk flour, baking powder, salt to taste and pepper together in a large bowl.
3) Whisk eggs in a medium bowl for 1 minute, until foamy, then whisk in milk and oil.
4) Pour egg mixture into flour mixture; use a sturdy flexible spatula or wooden spoon to gently mix together until moistened, then stir in grated and cubed cheese, chives and walnuts to form a thick dough. Transfer to loaf pan and spread to make dough even on top. Bake for 35 to 45 minutes or until bread is golden and a slender knife inserted into center comes out clean.
5) Transfer pan to a wire rack to cool for 3 minutes, then run a round-edged knife along edges of pan to loosen loaf. Turn it out and cool right side up before cutting and serving. Yield: 1 loaf.

One Year Ago Today: Stove-Top Barbecued Chicken "Ribs"

Two Years Ago Today: Schnecken

Poulet Saute aux Herbes de Provence - Julia Child - 50 Most Influential Women in Food

From the kitchen of One Perfect Bite...Every Friday for the next 50 weeks, a small group of kindred spirit will be exploring recipes developed by the fifty most influential women in the food world. The women were selected by the online arm of Gourmet and, to no one's surprise, Julia Child appears at the top of the list. She is legend. Her books and cooking shows brought French cooking to the American kitchen and changed the way we prepare and think about the food we eat. I count myself among those whose cooking was forever changed by her influence. I found her program, The French Chef, in 1969 while flipping through television channels.We were living in Chicago at the time and I was caring for my baby girl who was born prematurely and had a host of medical problems that needed the kind of attention only a mother can provide. Needless to say, I didn't get out a lot. I was not a young mother and had worked for years. Julia helped me deal with a classic case of cabin fever and convinced me that, if I tried, I could cook as well as she did. I love a challenge, so rather than start with something simple like a soup, my first effort was her multi-step recipe for Beef Wellington. Using her instructions, I was able to duplicate the dish and my cooking took a quantum leap. My challenge became finding recipes that were economically feasible for family meals. Chicken was a logical place to start and I slowly worked my way through all of her recipes for it. In 1969 chicken was 33 cents a pound. If you were willing to joint the bird, it could be had for the outrageous sum of 29 cents a pound. I dissembled lots of chicken back then and one of my favorite recipes was Julia's, Poulet Saute aux Herbs de Provence. It sounds fancy, but, in reality, it was nothing more than chicken sauteed in a mix of butter and herbs. The TKO came at the end of cooking, when pan juices were used to make a Béarnaise-type sauce of such merit that some would salute la belle France with a rousing chorus of La Marseillaise on tasting it. This is one of my favorite "Julia" recipes. I know those of you who can see beyond the stick of butter will love it, too. Here's the recipe and the names of the other blogs that are saluting Julia Child this Friday. Bon Appetit!

More than Burnt Toast
Eats Well with Others
A Seasonal Cook in Turkey


Poulet Saute aux Herbes de Provence - Chicken Sauteed with Herbs and Garlic in an Egg Yolk and Butter Sauce...from the kitchen of One Perfect Bite courtesy of Julia Child

Ingredients:
1/4 pound butter
2-1/2 to 3 pounds cut-up frying chicken
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon ground fennel
Salt and pepper
3 cloves unpeeled garlic
2/3 cup dry white wine or 1/2 cup dry white vermouth
2 egg yolks
1 tablespoon lemon juice
1 tablespoon dry white wine or vermouth
2 tablespoons fresh minced basil, fennel fronds or parsley

Directions:
1 ) Heat butter in a large skillet until it is foaming. Add chicken pieces and saute for 7 to 8 minutes, turning often. Do not let chicken color more than a deep golden yellow. Season with herbs and salt and pepper. Add garlic and cook, uncovered, for another 20 to 25 minutes, turning 2 to 3 times, or until chicken is tender and juices run clear. Remove chicken to a warm platter and tent with foil to keep warm.
2) Mash garlic cloves with the back of a spoon. Remove peel. Add wine and boil down until reduced by half.
3) Beat egg yolks in a separate small saucepan until thick and sticky. Beat in lemon juice and wine with a whisk. Add liquid remaining in saute pan, a half teaspoon at a time, until a creamy mayonnaise sauce begins to form. Beat over very low heat until warm and thickened.. Remove from heat. Add finishing herbs and adjust to taste with salt and pepper. Spoon sauce over chicken and serve immediately. Yield: 4 to 6 servings.








One Year Ago Today: Gobi Manchurian













Two Years Ago Today: Asparagus and Goat Cheese Tart

Turkish Shepherd's Salad - Coban Salatas

From the kitchen of One Perfect Bite...Many of you know that the Silver Fox and I had intended to vacation in Egypt, Jordan and Israel, until upheaval in the region caused us to cancel our plans. We'll be picking an alternate destination this weekend. The plan, in theory anyway, is quite simple. We each prepare a list of three countries we'd like to visit. We take the deliberations very seriously and are set to defend choices in a manner akin to that of a doctoral candidate defending a thesis. Sometimes our choices are in sync with each other. Sometimes not. Last year we were at an impasse and actually drew lots to determine where we'd be heading for our holiday. This year I've readied some great arguments to support my preferences for the adventure. My choices include Turkey, Peru or New Zealand. I don't yet know what countries the Silver Fox will throw into the mix. At any rate, I've prepared visuals and been conducting a subliminal campaign - in the form of food - to swing the balance in my favor, and should stealth tactics be necessary I plan to pull out all stops. Tonight's dinner included elements, like this salad, that might be found on a Turkish table. The salad is lovely and quite refreshing and it goes well with lamb. While it involves some chopping, it is very easy to do and my only caution is to use really ripe tomatoes when you make it. I think you'll enjoy its freshness, but try not to make more than will be eaten with your meal. Refrigeration does nothing to help the tomatoes and leftovers should be passed over. Here's the recipe for this simple and refreshing salad.

Turkish Shepherd's Salad...from the kitchen of One Perfect Bite

Ingredients:
Salad
2 medium cucumbers, peeled, seeded and diced
3 large tomatoes, juiced, seeded and diced
2 medium green bell peppers, stemmed, seeded and diced
1 bunch green onions, white and tender green, chipped
1/2 bunch parsley, finely chopped
8 sprigs fresh mint, finely chopped
Dressing
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
Fresh black pepper to taste

Directions:
1) To make salad: Combine all salad ingredients in a large bowl. Toss to combine.
2) To make dressing: Place olive oil, lemon juice, salt and pepper in a small bowl. Whisk to combine.
3) To finish: Pour dressing over salad. Yield 4 to 6 servings.







One Year Ago Today: Chocolate Babka













Two Years Ago Today: New England Clam Chowder








You might also enjoy these recipes:
Kofte with Tzaziki Sauce - What's Cooking on the Mommy Porch
Saksuka - Surfing the World's Cuisine
Chicken Adana Recipe - Dinners and Dreams
Turkish Lahmacan - Island Vittles
Turkish Pear Coffee Bread - Big Black Dog
Turkish Beef Meatballs - Chow and Chatter
Simit - Ya Salam Cooking
Lamb and Yogurt Soup - Cooking by the Seat of My Pants
Turkish Red Lentil Soup with Sumac - eCurry
Lokoum a.k.a. Turkish Delight - Needful Things

Baked Herbed Shrimp

From the kitchen of One Perfect Bite...We had another gorgeous day and, despite a bad case of Spring fever, a lot needed to be done before the sun set. That meant dinner, if it was going to happen, must needs be light and late. I had seen a recipe in the latest issue of Fine Cooking that I wanted to try and because it was so simple I knew it would be perfect for tonight's supper. Bob was charged with procuring shrimp and while he was at the fish market, I set rice to steam and made the herb flavored oil in which the shrimp were to bake. There was a small hitch. I forget the Silver Fox has an acquisition gene that prevents him from buying anything that is not super-sized. He returned from the market with shrimp near the size of Pacific lobsters. He was about to comment on their cost, but I stopped him before the amount could cross his lips. Some things aren't meant to be shared. The market had shelled and cleaned the shrimp, so I reheated the oil, added the shrimp and after a good toss put the skillet back into the oven. Dinner was on the table in 15 minutes. While these shrimp will never replace my Greek and Italian favorites, they are lovely and I will make them again. I thought those of you observing Lenten abstinence might enjoy a different take on scampi. Here's the recipe. The changes I've made are highlighted in red. I know you'll enjoy this dish.

Baked Herbed Shrimp...from the kitchen of One Perfect Bite adapted from Fine Cooking Magazine

Ingredients:
1/3 cup extra-virgin olive oil
6 fresh thyme sprigs
1 (1 x 3-inch strip) orange peel
3 large fresh rosemary sprigs, halved
1 teaspoon freshly ground black pepper
1-1/2 pounds extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
1-1/2 tablespoons sherry wine vinegar
1 teaspoon coarse sea salt

Directions:
1) Position a rack in center of the oven and heat the oven to 400°F.
2) Pour olive oil into a 9 x 13-inch baking dish. Add thyme, rosemary, orange peel and pepper. Bake until oil is fragrant, about 12 minutes.
3) Add shrimp to oil mixture in dish and toss with wooden spoons or tongs until all surfaces of shrimp are coated. Bake until shrimp are pink and firm, 8 to 10 minutes.
4 ) Add vinegar and 1/2 teaspoon salt . Toss well and let rest at room temperature until oil cools slightly, about 5 minutes. Discard herd and orange peel. Sprinkle top of shrimp with reserves 1/2 teaspoon sea salt. Yield: 4 servings.

You might also enjoy these recipes:
Shrimp Scampi - Simply Recipes
Grilled Shrimp Marinara with Bow Ties - What's Cookin' Italian-Style Cuisine
Cajun Barbecued Shrimp - Simple Daily Recipes
Chili Basil Shrimp with Edamame Rice - Savor the Senses
Shrimp in Garlic Sauce - Burn Me Not
Shrimp with Artichokes and Chickpeas - Kalofagas.ca
Chipotle Lime Shrimp - Handle the Heat
Lemony Garlic Shrimp with Vegetables - My Kitchen Adventures
Ginger Shrimp and Broccoli - 400 Calories or Less
Roasted Shrimp with Feta - Sugar and Spice by Celeste
Kung Pao Shrimp - The Daily Dish
Shrimp in Green Sauce - Cook, Eat, Relax
Garlic Pepper Shrimp - Cookistry
Fish for Fridays: Smoky Spanish Shrimp - Peas n' Cues
Shrimp and Okra Gumbo - Closet Cooking
Shrimp Etouffee - The Domestic Mama
Shrimp and Sausage Jumbalaya - Brown Eyed Baker
Orange Tequila Shrimp - Carrie's Sweet Life
Maine Shrimp Chowder - One Perfect Bite
Shrimp and Creamy Grits - One Perfect Bite
Shrimp Enchiladas Verde - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Tomato Clafoutis

From the kitchen of One Perfect Bite...You know there's too much on your plate when green tomatoes, meant for relish, turn bright red on the pantry shelf while waiting to be used. While there'll be no chow-chow this year, there is an upside to all of this. Those no longer green tomatoes will give me an opportunity to share an old recipe with you. It was developed by Patricia Wells and while it's called a clafoutis, I honestly think it's texture is more like that of a frittata. I'll leave final judgment to those of you who experiment with the recipe. Whatever you chose to call it, rest assured that it's a nice entree for lunch or a light supper. The dish is far more attractive when it's made with uniformly sized Roma tomatoes. Unfortunately, I had to use those pesky no longer green tomatoes to make mine. This is more time consuming than most custard dishes. The tomatoes must be skinned before they are cored and seeded. They are then cut, salted and left to drain on paper toweling for at least 30 minutes to rid them of moisture. Too much juice can spoil the custard, so don't rush this step. I actually let mine drain for about 1 hour before proceeding with the recipe. Once the tomatoes are done, the remainder of the recipe is child's play. I hope you'll give it a try. Here's how it's made.

Tomato Clafoutis...from the kitchen of One Perfect Bite courtesy of Patricia Wells

Ingredients:
2 pounds Roma tomatoes, peeled, cored, quartered, seeded and juiced
Salt
2 whole eggs + 2 additional egg yolks
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
2 teaspoons fresh thyme

Directions:
1) Preheat oven to 375 degrees F. Grease 10-inch round baking dish. Set aside.
2) Salt tomatoes and drain on several thicknesses of paper toweling for 30 to 60 minutes.
3) Place eggs, cream, half of Parmesan cheese and half of thyme in in a small bowl. Whisk to
combine. Adjust salt and pepper to taste.
4) Layer tomatoes on bottom of baking dish. Pour batter over tomatoes. Sprinkle with remainder of cheese and thyme.
5) Bake until batter is set, about 30 minutes. Serve warm or at room temperature. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Tomato, Zucchini and Goat Cheese Clafoutis - What's for Lunch Honey
Eggplant Clafoutis - Eating Club Vancouver
Rose Murray's Roasted Tomato Clafoutis - More Than Burnt Toast
Bistro Artichoke Clafoutis - Sippity Sup
Romanesco Claufoutis with Soy Ricotta - Vegalicious
David Boulud's Asparagus Clafoutis - La Belle Cuisine

Smoked Salmon Quesadillas - Pink Saturday

From the kitchen of One Perfect Bite...This is a lovely, quick appetizer that has great eye appeal. While it's easy to prepare, it's stylish enough for guests and will be loved by family and friends alike. Many of you are familiar with a version of this appetizer that is served on thinly sliced rye bread. I use fried flour tortillas to make mine. The base recipe uses goat cheese as a pillow for thinly sliced smoked salmon. Whipped cream cheese or mascarpone can be substituted for the chevre and herbs other than dill can also be used. This is one of my favorite informal appetizers and I make it a point to keep the ingredients need to make it on hand. Smoked salmon is plentiful here in the Pacific Northwest and it is slightly less expensive than in other areas of the country. Folks with a fisherman in the neighborhood are luckier still, as the bounty of our rivers is often shared. It takes about 15 minutes to make this dish. If you try it, I think you'll agree that it is time well spent. Here's the recipe.

Smoked Salmon Quesadillas...from the kitchen of One Perfect Bite

Ingredients:
3 ounces chevre or whipped cream cheese
1 tablespoon well-drained prepared horseradish
1 tablespoon + 1 teaspoon fresh dill or chives
Salt and pepper to taste
3 tablespoons olive oil
3 (7-inch) flour tortillas
4 to 6 ounces smoked salmon
1 tablespoon fresh lemon juice

Directions:
1) Combine cheese, horseradish, and 1 teaspoon dill or chives in a small bowl. Beat with a spoon until smooth and well-blended. Blend in salt and pepper to taste. Set aside.
2) Heat oil in an 8-inch skillet set over medium-high heat for 1 minute. Fry tortillas, one at a time, until both sides are lightly brown, about 2 minutes. Drain on paper towels.
3) Spread 3 generous teaspoons of cheese mixture on each tortilla. Arrange smoked salmon slices over over cheese. Sprinkle with 1 tablespoon reserved dill or chives. Drizzle with fresh lemon juice. Cut each tortilla into six pieces and serve immediately. Yield: 6 servings.

You might also enjoy these recipes:
Ravioli with Smoked Salmon and Vodka Cream Sauce - One Perfect Bite
Smoked Salmon Frittata - One Perfect Bite
Salmon Burgers with Chipotle Aioli and Pineapple Avocado Salsa
Buckwheat Blinis with Smoked Salmon and Creme Fraiche - The Recipe Girl
Smoked Salmon Chowder - Mennonite Girls Can Cook
Smoked Salmon Costini - Yum Sugar

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Southwestern-Style Potatoes Roasted with Peppers and Herbs

From the kitchen of One Perfect Bite...If you like roast potatoes, chances are you'll love this version which has a slightly Southwestern twist. The potatoes are topped with a medley of herbs and absorb additional flavor from three types of fresh peppers that roast along side them. There are a couple of tricks to making this dish work, but I assure you they are simple. To prevent the peppers and onions from releasing juices that would braise, rather than roast, the potatoes, hot becomes the operative word. The oven must be hot and the pan on which the vegetables roast must be hot enough to sizzle when the vegetables are dumped onto it. To assure a hot pan, place it in the oven as it preheats. Spray it with a nonstick vegetable spray or olive oil just before you place vegetables in it. Resist the temptation to oil the pan while it preheats. You'll end up with enough smoke to set off your alarms. This lesson comes from the been there, done that school of life which I've completed with high honors. These potatoes are a wonderful accompaniment to steaks and roasts and can make a plain meal sparkle with flavor. If I can get you to make them, I know they'll become a favorite of yours as well. While I make this with baby Yukon Gold, any small potato, including fingerlings, can be used with similar result. Leftovers can be warmed the following day and served with poached or fried eggs for a quick and easy feast. Here's the recipe for roast potatoes made new again.

Southwestern-Style Potatoes Roasted with Peppers and Herbs...from the kitchen of One Perfect Bite

Ingredients:
2-1/2 to 3 pounds small new potatoes, cut in half lengthwise
1 large red bell pepper, cut in 1/2-inch dice
1 large poblano pepper, cut in 1/2-inch dice
1 large jalapeno pepper, stemmed, seeded and cut in very thin crosswise slices
1 large sweet onion cut into 1/2-inch chunks
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon sweet smoked Spanish paprika (pimenton)
1 heaping teaspoon kosher salt
1/2 teaspoon coarsely cracked black pepper
1/4 cup extra virgin olive oil
1 tablespoon Worcestershire sauce
Juice of 1 large lemon

Directions:
1) Place a large baking sheet into oven. Preheat the oven to 425 degrees F.
2) Place potatoes, red pepper, poblano pepper, jalapeno pepper, sweet onion, basil, thyme, paprika, salt, pepper, olive oil, Worcestershire sauce and lemon juice in a large bowl and toss well to coat all ingredients. Quickly spray hot pan with nonstick spray. Dump potato mixture in a single layer onto pan. Return to oven.
3) Bake, turning mixture every 15 minutes, until potatoes are soft and brown, about 50 minutes. Yield 6 to 8 servings.

You might also enjoy these recipes:
Savory Roasted Potatoes for a Crowd - One Perfect Bite
Mustard Glazed Potatoes - One Perfect Bite
Caramelized Potatoes (Brunede Kartofler )- One Perfect Bite

Frittata with Spring Herbs and Leeks

From the kitchen of One Perfect Bite...I so look forward to the opening of our Saturday Market and farm stands. Their first offerings are paltry and pretty much limited to root vegetables, but the color and attractive displays really get my blood running and my mind spinning with thoughts of what's to come. It also adds an interesting dimension to our Saturday morning and offers the opportunity to visit with friends and acquaintances who have been hibernating for the winter. My first purchases are small. A peek in my basket would show carrots, white turnips, mushrooms, some fresh herbs and leeks. The leeks are spectacular. They are long and narrow, the kind you know will be sweet and add great flavor to any meal. I took one look at them and immediately started menu planning. I decided to make a frittata that uses both leeks and spring herbs. This is an extremely flavorful dish and I think those of you who enjoy robustly flavored food will love this. It's a great dish for brunch or a light supper and it's also very easy to do. Here's the recipe I use for a lovely spring frittata.

Frittata with Spring Herbs and Leeks...from the kitchen of One Perfect Bite inspired by Willama-Sonoma

Ingredients:
2 tablespoons butter
4 cups thinly sliced leeks, white and tender green
Salt and pepper to taste
6 large eggs
1/2 cup mixed minced parsley, basil and mint
1/4 cup grated Parmesan cheese

Directions:
1) Melt butter in a large nonstick skillet set over medium heat. Add leaks, season with salt and pepper, and saute until softened, about 15 minutes.
2) Beat eggs in a large bowl. Whisk in herbs, cheese and a pinch of salt. Pour into skillet, stirring quickly to distribute leeks evenly. Reduce heat to low and cook very slowly until sides of eggs are set but center is still a bit moist, about 15 minutes.
3) Preheat broiler. When eggs are set, place skillet under broiler several inches from heat source and broil until top is lightly colored and center firm, about 1 minute. Slide frittata onto a board or serving plate. Cut into wedges. Serve warm. Yield: 4 servings.

You might also enjoy these recipes:
Smoked Salmon Frittata - One Perfect Bite
Tortilla Espanola - One Perfect Bite
Individual Baked Omelet - One Perfect Bite
Squash and Tomato Oven Baked Frittata - The Recipe Girl
Fresh Thyme and Vegetable Frittata - Iowa Girl Cooks
Asparagus and Fresh Mozzarella Frittata - Kalyn's Kitchen

Green Gazpacho

I love this soup. Chilled icy cold, a gazpacho is a marvelous starter for a family or guest meal during the dog days of summer. Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalucía. Everyone is familiar with its red cousin, but this green version elevates tomato soup to another level. It's inexpensive and easy to make but you'll have to factor wait time into your preparation schedule. The base of the soup is a tomato water that's made by pureeing tomatoes and allowing their clear liquid to drip through several layers of cheesecloth or paper toweling. The tomato water is combined with green vegetables and herbs to produce a soup that will delight your eyes and make your taste buds sing. There are no tricks here. This is good basic food that is simply prepared and served icy cold. The recipe was developed by Alex Urena and adapted for use in The New York Times.

Green Gazpacho

Ingredients:
2-1/2 pounds ripe plum or grape tomatoes, coarsely chopped
1 stalk lemon grass, peeled and coarsely chopped
1/4 cup vodka
2 cucumbers, peeled and chopped
2 green bell peppers, seeded, cored and chopped
4 tomatillos, chopped
2 tablespoons white wine vinegar
1 tablespoon sherry vinegar
1 tablespoon lemon juice
1 tablespoon sugar
Salt and pepper
1 avocado
1 small handful chives
1 small handful cilantro
1 small handful parsley
1 bunch scallions, trimmed

Directions:
1) One day before serving, combine tomatoes, lemon grass and vodka in a blender and purée until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids.
2) In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight.
3) In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold. Yield: 6 to 8 servings.

This recipe is being sent to Deb at Kahahai Kitchen who sponsors Souper Sunday.

Three Savory Quick Breads the French Way

Years ago a girl's rite of passage included the making toll house cookies and a quick bread or two. Since then I've made a ton of cookies, but quick breads, for whatever reason, fell victim to benign neglect. There was an occasional pumpkin or cranberry bread but most other recipes were tucked away for a someday that never came. Then came a challenge - a quick bread challenge. Now, if I tell you I know why folks climb mountains - they're there and the climbers aren't - you'll understand how I feel about a healthy challenge. I pulled six recipes from my files, put on an apron and went at it in a big way. Today's breads are French, sassy and come to the table with lots of attitude. They're gutsy and delicious, but - and it's a big but - I don't know when you'd actually serve them. I've been told they should be cubed and served on toothpicks as an appetizer or h'orderves. Maybe. The problem is, while quick, they're competing with other finger foods that are easier to prepare. That's my prejudice. I won't make them again, but I recommend that you give them a try. They are really very good and if you're looking for something with a wow factor these breads just might do the trick.

Walnut Bread

Ingredients:
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2/3 cup whole milk
1 large egg
3/4 cup sugar
1-1/2 cups walnuts, coarsely chopped

Directions:
1) Preheat oven to 325 degrees F. Grease and flour an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Set aside.
2) Sift flour, baking powder and salt together. Set aside.
3) Place milk and egg in a large bowl. Add sugar. Whisk to combine. Stir in flour mixture and beat with a wooden spoon until ingredients are combined. Mix in walnuts. Turn into prepared pan.
4) Bake in center of oven until puffed and golden, about 45 minutes. Increase oven temperature to 375 degrees; continue baking until cooked through, about 15 minutes longer.
5) Remove from oven. Let sit for 10 minutes. Turn onto a wire rack to cool completely. Wrap in plastic wrap and allow to age 24 hours before serving. Yield: 1 loaf.

Recipe adapted from the French Farm House Cookbook by Susan Herrmann Loomis

Olive Bread

Ingredients:
1-1/2 cups unbleached flour
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 large roasted red pepper, coarsely chopped (from a jar is fine)
1 cup pitted Greek-style black olives, coarsely chopped
4 cups (loosely packed) then minced basil leaves
6 large eggs
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon freshly cracked black pepper
1/2 cup grated Parmesan cheese

Directions:
1) Preheat oven to 400 degrees F. Liberally grease and flour a 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan.
2) Sift flour, salt and baking powder together onto a piece of waxed paper. Set aside.
3) Place eggs in a large bowl; whisk. Add oil, basil and garlic; whisk until combined. Stir in flour; whisk until just combined. Add pepper and cheese. Fold in olives and roasted peppers. Scrape batter into prepared pan. Bake in center of oven until golden, about 45 minutes. Remove and cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Yield: 1 loaf.

Recipe courtesy of Susan Herrmann Loomis

Herb Bread

Ingredients:
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 large eggs, lightly beaten
1 cup nonfat plain yogurt
2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
1/4 cup minced fresh mint leaves
1/4 cup minced fresh thyme leaves

Directions:
1) Preheat oven to 425 degrees F. Grease and flour a 1 quart bread pan. Set aside.
2) Place flour, baking powder salt, eggs, yogurt and mustard in bowl of a food processor. Blend thoroughly. Add cheese and herbs and process to blend.
3) Pour batter into prepared pan. Bake in center of oven until firm and golden brown. Remove from oven. Let cool for 10 minutes. Turn onto a rack to cool to room temperature. Yield: 1 loaf.

Recipe courtesy of Patricia Wells




I'm sending these recipes to Mansi who is hosting this month's event at Fun and Food. BBD is a popular food-blog event that was started by Zorra of Kochtopf.

Herb Roasted Carrots

From the kitchen of One Perfect Bite...This is a great recipe to have when you need a vegetable for a buffet or antipasto tray. The carrots can, of course, be served hot but they are just as delicious when served at room temperature. These are a great make ahead. They pack a huge flavor punch and they are very easy to do.


Herb Roasted Carrots...from the kitchen of One Perfect Bite

Ingredients:
8 carrots peeled and sliced on the diagonal into 1/2-inch slices
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary
1/2 cup shredded Fontina or Gruyere cheese

Directions:
1) Preheat oven to 350 degrees F.
2) Place carrots in a single layer in a baking dish. Toss with olive oil. Add salt and pepper to taste. Bake until crisp tender, about 35 minutes.
3) Transfer to a serving platter. Sprinkle with herbs and cheese. Serve at room temperatue. Yield: 6 servings.