Fresh Cod and Potato Cakes

From the kitchen of One Perfect Bite...It's unusual to find a fish with historical significance, but the humble cod was once considered a natural resource of such importance importance that nations went to war over it. As a matter of fact, the last of the Cod Wars, a skirmish between Britain and Iceland, ended in 1976. Confrontation such as this have occurred for at least a thousand years. Once early seafarers learned that salted, dried cod was a long lasting source of good protein, it became a commodity of historical and economic importance. The market for cod began with the Vikings and spread from Norway to Southern Europe, where it survived even during the years of the Black Death. We know with some certainty that cod is what brought early explorers to the shores of North America. The east coast of our country was developed, at least in part, because of the vast cod stocks off its coast. More information about cod can be found here. Unfortunately, overfishing of Atlantic cod has placed it on the endangered species list. While it is still available, many prefer to use other types of fish. Pacific cod or pollack are acceptable alternatives.

Fish cakes are no longer an important part of the American diet, but those of a certain age are quite familiar with how they were made and eaten. While leftover fish could be used, salt cod was usually the fish of choice. It was a matter of practicality. Fresh fish was not widely available in the mid-reaches of the country, so dried or canned versions were usually used. While pedestrian, they were fine and a wonderfully inexpensive way to feed a family. As tastes and fortunes changed fish cakes, except for the crab variety, fell by the wayside. That was unfortunate because a well-made fish cake has within its fabric the barest whiff of the sea and is one of those peasant dishes that have gourmet appeal. I wanted to share with you the best of my recipes for cod cakes. They are prepared with fresh cod and served with a tarragon mayonnaise that will have your socks, as well as mine. going up and down. These are not hard to do but they take some time to make. They should be served right from the pan and eaten while hot. They do not keep well, so make no more than you will actually consume in one setting. I do hope you'll try these. They are delicious. Here's the recipe.

An addendum from a reader that I thought you would find interesting...."I come from the east coast of Canada where, as a child, the main industry was the cod fishery. Incidentally, centuries ago, settlement was illegal in Newfoundland as the countries with a stake in the cod fishery (England, Spain, Portugal, France)were not prepared to have settlers gain 'custody' of the stocks. As the fall fishery (season) ended, the fishers and their families either had to return to their home country or hide in the coves and bays. Cod was actually a legal form of currency. Also an interesting tidbit of information; the Mayflower stopped into a fishing 'room' or settlement on the south coast for supplies on their way to the New World."

Fresh Cod and Potato Cakes ...from the kitchen of One Perfect Bite courtesy of Yankee Magazine

Ingredients:
Fish Cakes
1 pound fresh cod
Juice of 1 lemon
Splash of white wine
2 cups mashed potatoes at room temperature
1 tablespoon chopped garlic
1 cup diced sweet onion
1 egg plus 1 yolk
1 small red pepper, finely diced
2 tablespoons chopped parsley
2 teaspoons salt
1 to 2 teaspoons pepper
2 teaspoons dried mustard
1 teaspoon Worcestershire sauce
2 tablespoons clarified butter
Tarragon Mayonnaise
3 egg yolks
1/4 cup chopped fresh tarragon
6 sprigs of fresh watercress
Juice of 1 lemon
1 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon black pepper
1 to 1-1/2 cups light olive oil

Directions:
Fish Cakes
1) Steam cod over water to which lemon juice and white wine have been added, about 7 minutes or until it flakes.
2) Saute garlic and onion until translucent. Fold together potatoes, garlic, onion, eggs, red pepper, parsley, seasonings, and Worcestershire sauce. Gently flake and mix the cod into potato mixture. Form into 16 2-ounce cakes. (If mixture is too wet, you can add fresh bread crumbs until cakes hold together.)
3) Preheat oven to 350 degrees. Heat clarified butter in a saute pan. Add cakes and fry until golden brown. Flip over, and put the saute pan into preheated oven for 5 minutes to finish. Remove from oven and serve cakes hot, topped with Fresh Tarragon Mayonnaise. Yield 16 (2-oz.) cakes.
Fresh Tarragon Mayonnaise
4) Place egg yolks and next six ingredients in a blender; blend well. On fairly high speed, slowly drizzle oil into egg mixture, until it forms an emulsified mayonnaise.

You might also like these recipes:
Haddock and Leek Fish Cakes - Really Hungry
Fish Cakes - Felice in the Kitchen
Cod Fish Cakes - Ciao Chow Linda
Salmon Fish Cakes - Christine's Recipes
Thai-Style Fish Cakes - Adora's Box
Simple Shrimp Fish Cakes - The Runaway Spoon
Salmon Patties - Las Vegas Food Adventure
Thai Fish Cakes with Cucumber Relish - One Perfect Bite
Cod Fish Cakes with Mashed Sweet Potatoes and Roasted Fennel - Chow and Chatter
Tod Mun Pla (Thai Fish Cakes) - Closet Cooking
Salmon Burger Recipes - Steamy Kitchen

Peanut Butter Bread with Streusel Topping

From the kitchen of One Perfect Bite...I have for my entire life had a problem. I tend to speak my mind and don't couch my opinions when asked to give them. I pretty much tell it like it is, sometimes without even being asked. I'm an observer and, by nature, a fixer. I like to leave things better than I found them, sometimes without even being asked. Not much escapes my ministrations, even recipes. I have an adrenaline rush when I discover one that needs just a bit of help to make it perfect. I found one last week when I went looking for a bread made with peanut butter. It was highly rated, but didn't read quite right. I decided to browse through the comments of other readers and quickly learned that my affliction, the need to fix and comment, was shared by many. I decided to make the bread, exactly as written, to test its merits against the validity of the reader's comments. Once that was done, I planned to make it again using their suggestions. Did, did and done. The initial test confirmed that the bread was indeed dry and surprisingly flavorless. Aging didn't help much either. The second loaf, which contained more liquid and salt, was better but still not great. I decided to have a third go at it, and used a nut streusel to cover the top of the bread. That pretty much worked and I ended up with a bread I wouldn't be embarrassed to serve visitors. It was an interesting exercise that taught me an important lesson. I haven't always read the comments that come with some recipes. That will change. The first loaf was pretty much a waste that could have been avoided. The second loaf was better, but if you didn't like peanut butter going into the experiment there was nothing here that would change your mind. The version with streusel topping was good, but Bob had the best idea of all. He decided to slather his slice with cream cheese and jelly and effectively made an open faced sandwich that he liked. Interestingly, our neighbor's children loved the bread served that way. They finished their loaf in two days. If you really like peanuts you'll enjoy this bread. The original recipe for the bread can be found here. My version of the recipe appears below.

Peanut Butter Bread with Streusel Topping...from the kitchen of One Perfect Bite inspired by Taste of Home

Ingredients:
Streusel Topping
2 tablespoons brown sugar
1/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/8 teaspoon salt
1-1/2 tablespoons butter
1/3 cup chopped salted peanuts
Bread
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup chunky peanut butter
1 large egg
1-1/2 cups whole milk
1 teaspoon vanilla extract

Directions:
1) To make the streusel: Combine sugar, flour, cinnamon, salt, butter and peanuts in a bowl. Work mixture with fingertips until mixture resembles crumbs. Set Aside.
2 ) To make bread: Preheat oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf and set aside. Combine flour, oats, sugar, baking powder and salt in a bowl. Cut in peanut butter until crumbly. Combine egg milk and vanilla in a small bowl. Stir into dry ingredients until just moistened. Scrape batter into prepared pan. Top with streusel mixture. Bake for 55 to 60 minutes, or until a toothpick inserted near center comes out clean. Cool for 10 minutes in pan. Turn onto a wire rack to complete cooling. Yield: 1 loaf.

You might also enjoy these recipes:
Quick Bread Round-Up - One Perfect Bite
Mango Nut Bread - Chef In You
Fruit and Nut Bread - Anja's Food 4 Thought
Banana Bread - The Galley Gourmet
Phyllis's Toasted Coconut Bread - The Red Spoon
Chocolate Chip Streusel Bread - Sprinkled with Flour
Irish Brown Bread - Brown Eyed Baker
New Orleans Praline Loaves - The Daily Dish
Spotted Dog - One Perfect Bite
Lemon Cranberry Coconut Bread - Baking Bites
Basic Quick Bread - Stumptown Savory
Lemon Poppy Seed Bread - Cookie Madness
Apple Cinnamon Bread - Double Delish
Maple Walnut Fig Bread - One Perfect Bite
Best Apple Bread - You Made That?

Baked Cod Oreganata

From the kitchen of One Perfect Bite...I was surrounded by wonderful cooks as a child, but, surprisingly, my mother was not one of them. She was charming and witty and blessed with a wonderful sense of adventure, but she was not a homemaker. She viewed food as fuel that was to be quickly made and consumed. She had no sense of why anyone might spend hours coaxing a dish to perfection when it would disappear in minutes once set on the table. Mama never realized that those meals made in the neighbor's kitchens fed both body and soul and carried with them a history that tied the old world to the new. Her own childhood, especially the latter parts of it, was a study in the vaguaries of fate. She was a Mayflower Yankee and the child of a lumber baron who was "ruined" - her words not mine - in the Great Depression. These New England Yankees, rich or poor, generally had simple tastes in food. I knew what day of the week it was by what appeared on my mother's dinner table. Sunday was boiled dinner and Wednesday was fish chowder made from dried or frozen cod. Always. There was a time I vowed I'd never eat cod fish again. I was, of course, infirm of purpose. I loved cod cakes and and a well-made fish stew, and when the Silver Fox and I moved to the East coast, I was introduced to the glorious simplicity of baked or broiled cod fillets. I stopped by the fish market today and they had just received a shipment of fresh cod. I brought home enough to make fresh cod cakes which I'll explore later in the week, as well as gorgeous fillets to bake for our dinner tonight. Most of the restaurants that pepper the shore towns of the Jersey coast are Italian, so it should come as no surprise that my fillets are what we call "oreganata". They are lightly covered with crumbs that contain oregano, garlic and cheese and then baked until the fish flakes and the crumbs are a golden brown. Hopefully, those events occur simultaneously. If not, remember God created broilers for a reason. I suspect most of you already have a recipe for baked or broiled cod, but on the odd chance there are still some who need a recipe I thought I'd share mine with you. The recipe defines simplicity and is next to no work to execute. If you can get fresh cod I know you'll enjoy this. Here is my recipe for baked cod oreganata as it's made by almost every restaurant at the Jersey shore.

Baked Cod Oreganata...from the kitchen of One Perfect Bite

Ingredients:
2 pounds cod fish fillet, cut into 4 (8-ounce) portions
1/2 cup seasoned bread crumbs
1 tablespoon dried oregano
1-1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoon Parmesan cheese
2 tablespoons olive oil
Cooking spray

Directions:
1) Rinse fillets under cold water and let drain.
2) Preheat oven to 325 degrees F. Spray a large baking pan with nonstick spray. Set aside.
3) Blend bread crumbs, oregano, garlic powder, salt, pepper, cheese and olive oil in a small bowl. Blend until crumb mixture is well-combined and semi-moist.
4) Place cod fillets in prepared pan. Cover generously with crumb mixture. Lightly spray each fillet with nonstick spray.
5) Bake until fish flakes easily and crumbs are lightly brown, about 10 minutes. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Elegant Baked Fish - Cooking with Libby
Crispy Panko Baked Fish - The Kitchen Witch
Baked Fish with Lemon Butter and Capers - Simply Delicious
Fish Cakes - Felice in the Kitchen
Crispy Baked Fish - Madison House Chef
Provencal Fish - Angie's Recipes
Creamy Baked Fish - The English Kitchen
Easy Baked Tilapia Fillets - Little Corner of Mine
Greek Orange Roughy - Gonna Want Seconds
Baked Cod Provencal - 2 Frugal Foodies
Baked Halibut - Aayi's Recipes Kitchen
Lovely Baked Sea Bass - Ordinary Recipes Made Gourmet
Grilled Swordfish - Felice in the Kitchen

House Special Mac N' Cheese with Broccoli

One Perfect Bite was featured in the Sunday Brunch Segment of Amuse Bouche, the blog associated with the magazine Where Women Cook. It you're interested, the feature can be seen here.




From the kitchen of One Perfect Bite...This recipe was written for a competition that's disappeared from the radar. When the economy went south, some cooking contests were discontinued and the prize structures of others were drastically changed. A lot of us have recipes sitting in limbo as a result. This is one of my captives. The dish is a favorite of Bob's and he asked me to make it for dinner one night this week. I honestly had forgotten how good it is, but when I made it tonight I knew I'd have to share the recipe with you. It would be a perfect dish for Meatless Monday. It really is not hard to do and if you like macaroni and cheese with a twist, I really think you'll enjoy this. The dish is a combination of two old favorites, one is a cheesy broccoli soup and the other, of course, is a creamy mac n' cheese. While it bakes in the oven and forms a crust, this remains a creamy, rather than dry, mac n' cheese. That will be off putting to some, but I hope most of you will take a look at the recipe and give it a try. This is very straight forward dish and I have no cautions regarding its construction. If you like macaroni, cheese and broccoli, you're in for a taste treat. Here's the recipe for my house macaroni special.

House Special Mac N' Cheese with Broccoli...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons unsalted butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/4 cup flour
3 cups milk, divided use
1 pound fresh broccoli florets cut into small pieces
1 cup heavy cream
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces Colby cheese, shredded
4 ounces sharp Cheddar cheese, shredded
8 ounces small elbow macaroni
Topping
3 tablespoons panko bread crumbs
6 tablespoons grated cheddar cheese

Directions:
1) Add water to a large pot and set to boil. Preheat oven to 375 degrees F. Butter a large gratin dish (9 x 13-inch) or 6 individual casserole dishes. Set aside.
2) Melt butter in a large saucepan set over medium heat. Add onions and carrots and saute until vegetables are tender, about 5 to 6 minutes.
3) Meanwhile, bring 2 cups milk to a simmer. Add broccoli and cook until tender, about 5 minutes. Break broccoli into small pieces with a spoon.
4) Add flour to carrot and onion mixture and cook for 2 minutes without allowing it to brown. Slowly whisk in reserved 1 cup milk. Whisk in cream. Add milk and broccoli to sauce. Reduce heat to low and simmer for 15 minutes.
5) Add garlic powder, salt, pepper and both cheeses to sauce and stir until cheese has melted. Reduce heat and keep warm.
6) Add macaroni to boiling water and cook until just tender. Drain and add to sauce mixture. Transfer to gratin dish or individual casseroles. Top with breadcrumbs and cheese.
7) Bake until bubbling and cheese is melted, about 15 to 20 minutes. Serve immediately. Yield: 6 servings.

You might also enjoy these recipes:
Stove Top Mac and Cheese - I'll Have What She's Having
Crock-Pot Mac N'Cheese - Cookistry
Spinach Macaroni and Cheese - The Recipe Girl
Baked Macaroni and Pimento Cheese - Drick's Rambling Cafe
Beefed Up Mac and Cheese - Real Mom Kitchen
Baked Macaroni and Cheese - The Galley Kitchen
Three Cheese Baked Macaroni - Culinary in the Country
Parmesan Macaroni and Cheese - Coconut and Lime
Bacon, Macaroni and Cheese - Our Life in the Kitchen
Green Chili Macaroni and Cheese - Vino Luci Style
Crab Mac and Cheese - Closet Cooking
Truffle Macaroni and Cheese - Life's Ambrosia
Pumpkin Macaroni and Cheese - Squirrel Bakes
Truffled Mac N' Cheese - One Perfect Bite
Game Day Chili Mac Skillet - One Perfect Bite
Goat Herder's Mac N' Cheese - One Perfect Bite

This post is being lined to Meatless Monday's at My Sweet and Savory

Sweet Vidalia Onion Salad Dressing

One Perfect Bite was featured in the Sunday Brunch Segment of Amuse Bouche, the blog associated with the magazine Where Women Cook. It you're interested, the feature can be seen here.





From the kitchen of One Perfect Bite...I'm fairly even tempered and it takes a lot to move me from cold to hot. That's not to say I don't have a pet peeve or two, and, as it happened, a couple of them surfaced today. One is the accumulation of unfinished cereal sitting in boxes that are only fractionally full. That happens a lot around here because each member of my family has a favorite all their own. That favorite is generally unfinished at the end of a visit, so, to my great shame, you'll occasionally find Cocoa Puffs or Fruit Loops floating in my cereal bowl. Generally, the assortment stales before I can work my way through it and I'm left feeling guilty because I have to throw it away. That happened this morning. Another peeve surfaced this evening while the table was being set for dinner. I think we all have a vision of what we consider to be gracious living. Mine does not include a collection of jars and bottles sitting in the center of the dinner table. In my dream world, salads are tossed in the kitchen and graciously served from a bowl at the table. The Silver Fox doesn't share my vision. So, it happens that an assortment of condiments and dressings got to claim space at my table tonight. Among them was the Vidalia onion dressing I used to make peanut sauce earlier in the week. One of the advantages to making your own condiments and dressing is that you can control the amount you make by sizing the recipe for them up or down. I normally make half the recipe because that's sufficient for our needs. While I make this to use in peanut sauce, it's also wonderful on bitter greens and fresh fruit, so I have plenty of opportunities to use it and it will not go to waste. The dressing is embarrassingly easy to make, but I do have one serious caution. The Vidalia is a sweet onion. While other sweet onions can be used to make this, don't make the mistake of thinking all white onions are sweet. Ask the produce manager if you are not sure. If you make this with anything other than sweet onions it will be dreadful and you'll speak of me using adjectives I'd prefer you not. REMEMBER SWEET ONIONS. Here's the recipe.

Sweet Vidalia Onion Salad Dressing...from the kitchen of One Perfect Bite adapted from Group Recipes

Ingredients:
1/2 large vidalia onion
1/4 cup vegetable oil
6 tablespoons white vinegar
8 tablespoons granulated sugar
1-1/2 teaspoons ground dry mustard
1/4 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt or salt to taste
1/8 teaspoon ground black pepper or pepper to taste

Directions:
1) Slice 1/2 inch off both ends of onion. Pierce onion skin in several places with a sharp knife. Place onion in microwave-proof bowl. Add a tablespoon of water and microwave, covered, on HIGH power until soft, about 3 to 4 minutes. Set aside to cool.
2) When cooled, peel and place in food processor. Puree until smooth. Add oil, vinegar, sugar, mustard, garlic powder, celery seed, salt and pepper and process until smooth. Chill. Yield: 1-1/2 cups.

You also might enjoy these recipes:
Caesar Salad Dressing - Shih's Cooking
Basic Vinaigrette - A Couple Cooks
Thousand Island Dressing - Cookistry
Buttermilk Ranch Dip - In Flora's Kitchen
Creamy Cilantro Tomatillo Dressing - Gina's Skinny Recipes
Honey Mustard Salad Dressing - Stylish Cuisine
Orange Balsamic Dressing - Vegacious
Feta Cheese Dill Dressing - SpiceOpolis
Homemade Catalina Dressing - For the Love of Food
Lime and Wasabi Dressing - Entertaining Made Easy
Ranch Dressing - The Brunette Foodie
Poppy Seed Dressing - Being Suzy Homemaker
Recipe for Green Goddess Salad Dressing - Kalyn's Kitchen
Pink Grapefruit Salad Dressing - One Perfect Bite
Poppy Seed Salad Dressing - One Perfect Bite
Blue Cheese Dip - One Perfect Bite

Butterscotch Molten Lava Cakes

From the kitchen of One Perfect Bite...This is a lovely dessert. It's easy, delicious and different enough to be interesting. While the cakes are patterned after the perennially popular lava cakes, their true parent is a wonderful dessert developed by Anna Ginsberg. Anna called her dessert Extreme Peanut Butter Molten Lava Cake. Her recipe and photographed instructions can be found here. I've altered it slightly and while my version contains peanut butter, its predominant flavor is butterscotch. When perfectly executed, the center of the cakes will look like caramel and run like a slowly moving lava flow. If the cakes are over-baked they will be moist and have wonderful flavor, but they won't run and there's not much point in making lava-free lava cakes. You'll notice that the recipe calls for an egg substitute. While it may be overkill, these cakes don't bake long enough to destroy any salmonella that might be lurking in your eggs. Raw eggs can, of course, be used but not if you're feeding the very young, the very old or someone with a compromised immune system. These should be baked just before you plan to serve them. They are lovely with a bit of ice cream or a dollop of whipped cream. I know those of you who try the butterscotch mounds will love them. They are perfectly sized and are a wonderful way to end a meal. Here's the recipe.

Butterscotch Molten Lava Cakes...from the kitchen of One Perfect Bite inspired by Anna Ginsberg

Ingredients:
8 tablespoons room temperature butter, cut into tablespoon-size pieces
1/4 teaspoon cinnamon
8 tablespoons granulated sugar, divided use
7 tablespoons creamy peanut butter
1/2 cup butterscotch flavored chips
2/3 cup egg substitute or lightly beaten shelled eggs
1/3 cup lightly spooned cake or all-purpose flour
1 tablespoon confectioners’ sugar
6 small scoops vanilla ice cream
Optional garnish: 6 mint sprigs

Directions:
1) Preheat oven to 450 degrees F. Rub insides of 6 jumbo (1-cup) muffin cups thoroughly with butter. Reserve remaining 7 tablespoons butter.
2) Mix cinnamon and 2 tablespoons of sugar in a small bowl. Sprinkle cinnamon-sugar evenly into buttered muffin tins and shake back and forth, tilting slightly, so that sugar coats bottom and sides. Turn pan upside down and shake off excess cinnamon-sugar.
3) Stir together peanut butter, butterscotch chips and reserved 7 tablespoons butter in a microwave-safe mixing bowl. Microwave on HIGH for 1 minute to melt; stir until smooth and creamy.
4) Combine reserved 6 tablespoons of sugar and egg in a separate bowl. Stir, do not beat, egg mixture into butterscotch mixture. Add flour and stir until smooth. Using a 1/3 cup measuring cup, scoop batter into sugared muffin cups.
5) Bake for 7-9 minutes or until tops appear just-set. Do not overcook. Some lava may peak through the top – this is okay. Remove from oven.
6) Hold a flat cookie sheet firmly over muffin pan and grasping both cookie sheet and muffin pan, invert muffin pan so that cakes come out on tray. Sift confectioners’ lightly over lava cakes. Carefully transfer each lava cake to a dessert plate. Place a scoop of ice cream and a sprig of mint on each plate. Serve immediately. Yield: 6 servings.

You might also enjoy these recipes:
Molten Chocolate Cakes (Low-Carb) - All Day I Dream About Food
Molten Chocolate Cakes - Confections of a Foodie Bride
Tunnel of Fudge Cake - The Runaway Spoon
Salted Caramel-Filled Molten Chocolate Cake - Baking Bites
Brownie Pudding - A Bitchin' Kitchen
Mini Molten Chocolate Cakes - The Comfort of Cooking
Chocolate Chip Cookie Lava Cakes - And Then I Do the Dishes
Chocolate Nutella Molten Lava Cake - Bell'Alimento
Chocolate Volcanoes - Eat Me, Delicious
Moelleux Au Chocolato - My Kitchen Treasures
Nutella Lava Cake - Mochi Thoughts
Chocolate Chile Lava Cake - Apple Crumbles

Peanut Crusted Chicken Breasts with Sweet Onion Sauce

From the kitchen of One Perfect Bite...This is a nice recipe to have on hand for a family meal. It's easy to prepare and while it's great for a weeknight, it lacks the finesse needed to elevate it to company fare. The chicken is breaded with a peanut crust and baked rather than sauteed. It's served with a sweet yogurt sauce that's flavored with peanut butter and a Vidalia onion dressing. While I prefer to make my own dressing, I've tested this recipe using one that is commercially available. The commercial variety does nicely and makes quick work of meal preparation. For those of you who are purists and prefer the "from scratch" route, I'll post my recipe for sweet onion dressing within the next few days. If you like heat, you might want to add a bit of sriracha to the finished peanut sauce which can, by the way, be made with natural peanut butter. The chicken will be more flavorful if you use salted roasted peanuts in the crumb coating. I like to serve this over lightly dressed bitter greens such as arugula or watercress. It is quite filling and you won't need a lot of sides to fill out the meal. If you're looking for a nice family meal that's a bit out of the ordinary, you like this one. Here's the recipe.

Peanut Crusted Chicken Breasts with A Nutty Sweet Onion Sauce ...from the kitchen of One Perfect Bite

Ingredients:
Chicken
4 (6-oz. each) boneless skinless chicken breasts, pounded to 1/2-inch
1 cup flour
2 beaten egg whites or 1/4 cup egg substitute (i.e. egg beaters)
4 teaspoons creamy peanut putter
2 tablespoons Vidalia onion salad dressing (commercial product is O.K.)
1 cup panko bread crumbs
1 cup finely chopped salted peanuts, toasted
3/4 teaspoon chili powder
Peanut Onion Sauce
3 tablespoons creamy peanut butter
1/3 cup Vidalia onion salad dressing
1/2 teaspoon soy sauce
1 tablespoon finely chopped parsley
1/2 cup Greek-style yogurt

Directions:
1) To prepare chicken: Preheat oven to 400 degrees. Dredge chicken strips in flour, dip in a mixture of egg white, peanut butter and Vidalia onion salad dressing, then coat with a mixture of bread crumbs, peanuts and chili powder. Place on a greased rack set over a cookie sheet and bake until cooked through 20-30 minutes.
2) To make sauce: Mix peanut butter and dressing until smooth. Stir in soy sauce, parsley and yogurt. Mix well. If very thick, thin with milk. Chill until serving time.
3) To serve: Serve with sauce on plates lined with bitter greens and topped with chicken. If desired, garnish with strands of lemon zest and parsley. Yield: 4 servings.

You might also enjoy these recipes:
Oven Fried Chicken Tenders - Taste and Tell
Spicy Oven Fried Chicken for Two - 101 Cooking For Two
Buttermilk Oven Fried Chicken - Living the Gourmet
Panko and Chili Crusted Oven Fried Chicken Fingers - The Hungry Mouse
Crispy Oven Fried
Chicken - Barley Edible
Pecan Oven-Fried Chicken - Foodista
Oven-Fried Coconut Chicken - Yummly Nibbles and Bits
Oven-Fried Chicken - Culinary in the Country
Oven Fried Chicken Parmesan - Guiding Stars
Cornflake Family Recipe: Oven Fried Chicken - Ultimate Foodie
Buttermilk Oven Fried Chicken - Nook and Pantry
Lemon Pepper Oven Fried Chicken Fingers - Food for Thought

Bouchon Bakery's Nutter Butter Cookies

Photo Courtesy of Culinary Trends and Bouchon


Photo One Perfect Bite

From the kitchen of One Perfect Bite...I'm not given to hero worship and will never understand the commotion that surrounds some icons in the cooking world. I have respect for the very best of them and an amused tolerance for the "wannabes". Sure, I have a favorite chef or two, but my admiration never approaches adulation. It's muted and controlled, and based on an honest assessment of their food that, I hope, is detached from the cult of personality that's so prevalent today. I've obviously had some disappointments and tend to be unforgiving when that happens. This is not, however, going to be an expose. I want, instead, to focus on a chef who consistently delivers - in his food, his restaurants and his books. Many of you know of my admiration for Thomas Keller. I have featured several of his recipes on One Perfect Bite, have read all of his books and eat in his restaurants whenever possible. I have not, until today, baked any of the cookies that are sold at his Bouchon Bakery. I chose the Nutter Butter cookies because I knew the Silver Fox would love them. I decide to use the recipe from the New York Times. After I had finished my baking, I found a more exact recipe for them on Culinary Trends. I plan to use that recipe, found here, the next time I make these cookies. The recipe below comes from the New York Times, but I've changed the ingredient's list to make only half a batch of the cookies. While they are quite homely in appearance, they are surprisingly light and crisp and very, very good. My only criticism is that the cookies are way too large for mere mortals to consume. Mine were saucer-size and next time I'll make them smaller. If you bake and you love cookies, you'll really enjoy these. If you are a serious baker, I urge you to visit Culinary Trends. Here's the New York Times recipe scaled to make half a batch of cookies.

Nutter Butter Cookies...from the kitchen of One Perfect Bite, courtesy of the New York Times and Bouchon Bakery

Ingredients:
Cookie Dough:
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 pound (2 sticks) butter, at room temperature
1/3 cup creamy peanut butter, preferably Skippy
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
3/4 teaspoons vanilla extract
3 tablespoons coarsely chopped peanuts (omitted and used crunchy peanut butter)
1-1/4 cups quick-cooking oats
Cookie Filling:
4 tablespoons butter, at room temperature
1/4 cup creamy peanut butter, preferably Skippy
3/4 cups confectioners’ sugar

Directions:
1) Preheat oven to 350 degrees F.
2) To make cookie dough: In a bowl, mix together flour, baking powder and baking soda; set aside. Using an electric mixer, cream together butter and peanut butter. Add sugars and beat at medium speed for 3-4 minutes, scraping down bowl twice. At low speed, add egg and vanilla. Add flour mixture and stir until well mixed, frequently scraping down bowl. Add peanuts (if using) and oats, and mix well. Using an ice cream scoop 2 inches in diameter or an extremely heaping tablespoon, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10-14 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
3) To make filling: Using an electric mixer, cream together butter, peanut butter and confectioners’ sugar until very smooth.
4) To assemble cookies: Spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat. Yield: 12 large cookies.

Cook's Note: A specific peanut butter is listed in the ingredient list, both here and at Culinary Trends. Interestingly, not all peanut butters taste the same. Apparently the staff at Bouchon prefers Skippy. It is not an advertisement.

You might also like these recipes:
Nutter Butter Cookies - Look I Made That
Chewy No-Bake Nutter Butter Bars - Picky Palate
Homemade Nutter Butters - Erin Cooks
A Tour of the Bouchon Bakery, Yountville, CA - Baking Bites
Thomas Keller's Ad Hoc Brownies - Lawyer Loves Lunch
Thomas Keller Oreos - Dishing Up Delights
Pink Grapefruit Cake - Playing House
Pineapple Upside Down Cake - Seasalt with Food
Thomas Keller Chocolate Chip Cookie Recipe - Cookie Madness
Thomas Keller Chocolate Chip Cookies - Une Gamine Dans La Cuisine
Thomas Keller Chocolate Chunk Cookies - Culinary Idea Lab
Thomas Keller's Gingerbread Cookies - Eat Me Daily
Thomas Keller's Black Walnut Snow Cookies - Delish
Thomas Keller's Sugar Cookies - Tokyo Terrace
Shortbread Cookies - Minneapolis Hunter

Thai-Style Honey Peanut Chicken

From the kitchen of One Perfect Bite...This is a quick meal that's perfect for a weeknight dinner. While it may not light your fire, it will quench your hunger and leave folks at your table happy to have tried and survived something new. I chose this version of peanut chicken because it's easy, inexpensive and all the ingredients needed to prepare it can be found in your neighborhood grocery store. I've made very minor changes to the original recipe that was, as nearly as I can tell, first posted by spygirl, at The Tasty Kitchen. Pam Anderson and her daughters, who together blog at Three Many Cooks, have included a tutorial that you might also enjoy. I don't marinate the chicken and I've increased the amount of peanut butter that's used to make it. I've also used chicken thighs because I think they stay moister than breasts which can dry and toughen quickly. This is not a dish that will appeal to younger children. The heat from the chili paste and curry powder will lead to locked-lip syndrome despite the fact that it is very mild. You can, by the by, eliminate the sriracha. I think it would be a mistake because it adds wonderful flavor to the chicken, but it's done all the time. I like to serve this with cilantro or scallion rice. It can be table ready in 30 minutes and that makes it great weeknight fare. Here's the recipe.

Thai-Style Honey Peanut Chicken...from the kitchen of One Perfect Bite inspired by a recipe originally developed by spygirl

Ingredients:
1/2 cups soy sauce
1/4 cup honey
2 tablespoons lime juice
2 teaspoons minced garlic
3 tablespoons creamy peanut butter
1 teaspoon curry powder
2 teaspoons Sriracha or other Asian-style hot chili sauce
6 to 8 boneless skinless chicken thighs, each cut into 4 chunks

Directions:
1) Add soy sauce, honey, lime juice, garlic, peanut butter, curry powder and sriracha to a large skillet. Bring to a simmer, stirring until mixture is smooth.
2) Add chicken, turning to coat all sides with sauce. Cook chicken in simmering liquid for 8 to 10 minutes, or until chicken is done. Transfer to a bowl.
3) Boil liquid in pan until it begins to thicken and syrup bubbles form. Return chicken to pan, turning to coat pieces in sauce. Transfer to a serving platter. Garnish with chopped peanuts and cilantro if desired. Serve with steamed rice. Yield: 4 servings.

You might also enjoy these recipes:
Peanut Butter Thai Chicken - Being Healthier
Spicy Thai Peanut Chicken - Laura's Recipe Collection
Thai Spicy Chicken Enchiladas - Closet Cooking
Ginger Peanut Chicken Salad Wrap - What's Cookin Chicago?
Thai Chicken Peanut Panini - The Sweet's Life
Thai Chicken Thighs (Slow Cooker) - The Cottage Kitchen
Thai Chicken Burgers - Cook, Eat and Relax
Spicy Thai Chicken Saute - Vazhayila
Thai Peanut Quesadillas - Barbara Bakes
Thai Chicken Curry Wraps - Jenn Cuisine
Thai Chicken Mole - Closet Cooking
Thai Chicken with Basil and Black Pepper - My Gourmet Connection
Thai Chicken Red Curry - Deb Cooks

Peanutty Ice-Box Cake

Featured on Amuse Bouche the blog for the magazine Where Women Cook.





From the kitchen of One Perfect Bite...Albert Einstein is attributed with saying, "Insanity is doing the same thing over and over again and expecting different results." Sometimes. Maybe. Confused might be a better word for the robin who spends all day, every day, diving into the large bank of windows that front our home. This has gone on for days now, and while we've done everything we can think of to ward him off, he'll keep at it until nesting season is over or he is concussed and falls from the sky. This happens every year and I'm always amazed these confused souls make it through mating season with their small brains intact. I mention this only because I can no longer deny my own recidivist tendencies. The delivery of locally raised meat forced me to access the contents of my auxiliary freezer. A quick inventory revealed that it was packed to the rafters and there was no room for the meat. This, too, happens every year and it's a good thing that Albert isn't around 'cause we all know what he'd say. After some mild cursing, deep digging and inventory analysis, I made space for the meat. The only bizarre aspect of the episode was my freezer wasn't jam-packed with meat or vegetables or survival staples. It was packed to the rafters with bread, berries and nuts. If ever there is a shortage of freezer jam stop by. I have enough of it to feed a small country. At any rate, tucked among the nuts was an embarrassingly large stash of peanuts. So, as you probably have already guessed, I'll be exploring recipes for peanuts for the next few days, and think I'll call the exercise Nuts to You Week in honor of Albert Einstein.

While many would call this a refrigerator cheesecake, I think it's more like an old-fashioned Charlotte or an ice-box cake. While it contains cream cheese, its texture is mousse-like and completely different than that of a cheesecake. The recipe, which comes from The Peanut Institute, is one of the easiest I've ever come across and even beginning cooks will be able to make it successfully. The Silver Fox made the cake that I photographed for this post. I've made no changes to the original recipe, but I do have a couple of suggestions should you decide to make it. I freeze the cake and slice it while it is frozen. This mousse-like cake is very soft, and in a perfect world it would benefit from the infusion of a bit of gelatin. The use of gelatin would, however, move the cake from its super easy status, so freezing it is the way to go if you want clean slices. Once it's cut, it has enough substance to stand on its own without drooping. I let the frozen slices sit in the refrigerator for an hour or so before serving. If I'm in a real rush 30 minutes at room temperature will also do the trick. This obviously is not gourmet fare, but it's a really nice dessert that's suitable for guests as well as family. If you like peanut butter desserts, you'll love this one. Here's the recipe.

Peanutty Ice-Box Cake...from the kitchen of One Perfect Bite courtesy of The Peanut Institute

Ingredients:
3/4 cup chopped roasted peanuts
1 cup graham cracker crumbs
1/3 cup butter, melted
2/3 cup creamy peanut butter
4 packages (3 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 container (4 oz.) frozen whipped topping, thawed
1/2 to 3/4 cup chopped roasted peanuts for garnish

Directions:
1) Combine peanuts, graham cracker crumbs and melted butter. Press crumb mixture into 9-inch spring form pan. Chill crust for 20 minutes.
2) Using an electric mixer, cream softened cream cheese and peanut butter until fluffy. Gradually add condensed milk and mix well. Add lemon juice and vanilla and blend well. Fold in whipped topping.
3) Pour mixture into prepared crust. Garnish with chopped peanuts. Chill 2-3 hours or freeze. Makes 12 servings.

You might also enjoy these recipes:
No-Bake Cheesecake with Green Apple Syrup - Anncoo Journal
Chocolate Strawberry Refrigerator Cheesecake - Passionate About Baking
Irish Cream Cheesecake - Drick's Rambling Cafe
No-Bake Cheesecake - Closet Cooking
No Bake Mini Cheesecakes - Gigi Cakes
Mini No-Bake Cheesecake - Felice in the Kitchen
Lemon Myrtle No-Bake Cheesecake - The Three Cheeses
No-Bake Low-fat Yogurt Cheesecake - My Wok Life
No Bake Vanilla Cheesecake with Thin Mint Crust - Baking Bites
Mini Oreo Cheesecakes (No Bake) - Made with Love
No-Bake Cheesecake - Diner's Journal New York Times
No-Bake Creme de Menthe Cheesecake - Delicate Flavors
No-Bake Bailey's Cheesecake - Ping Mouse
Blueberry Cheesecake - Pinoy Food

Pumpkin-Peanut Risotto

From the kitchen of One Perfect Bite...This lovely risotto is really a perfect dish for Meatless Mondays. It has wonderful color and a flavor profile that is sure to please. The recipe was developed at the Culinary Institute of America and it is nearly foolproof to make. You must, however, be careful not to over cook the arborio rice, and make sure that the risotto is served while it is piping hot. The rice gets gummy as it cools and it does not reheat well. If you do have leftovers, plan to use them to make risotto cakes or use them as a binder in chopped or ground meat. I use canned, unseasoned puree to make this, though I'm sure the risotto would be even better made with fresh pumpkin or squash. I made no changes to the recipe, save for the addition of salt and a pinch of nutmeg. I like this well enough to incorporate it into our Easter dinner. I have yet to decide if I'll serve it as a separate course or use it as a side along with other dishes. All the ingredients needed to make the risotto can be found in any well-stocked grocery store. Here's the recipe which I first found at The Peanut Institute.

Pumpkin-Peanut Risotto...from the kitchen of One Perfect Bite, courtesy of the Culinary Institute of America

Ingredients:
2 tablespoons unsalted butter
1 tablespoons peanut oil
1/3 cup onion, finely minced
1-1/2 cups arborio rice
5-1/2 cups chicken or vegetable broth
1 cup canned unsweetened pumpkin puree
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
1 tablespoon unsalted butter
1/4 cup parmesan cheese, grated
1/2 cup peanuts, toasted
Pinch of nutmeg
Salt to taste

Directions:
1) Heat butter and peanut oil in a heavy 4-quart casserole over moderate heat. Add onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
2) Add rice to onions and stir for 1 minute, using a wooden spoon to make sure all grains are well coated. Bring the broth to a steady simmer in a saucepan on top of stove. Begin to add simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding next 1/2 cup, reserving about 1/4 cup to add at end. Stir frequently to prevent sticking.
3) When rice is tender but still firm, about 18 minutes, add reserved broth, pumpkin, lemon juice and parsley. Turn off heat and immediately add butter and Parmesan and stir vigorously to combine with rice. Garnish with peanuts. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Shrimp Risotto - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite
Risotto with Smoked Salmon Spinach and Peas - One Perfect Bite
.
Risotto all Milanese(2) - Love through the Stomach
Farro Risotto - Christine's Cuisine
Brown Rice Risotto with Roasted Tomatoes - Deliciously Organic
Lobster Risotto - In Danny's Kitchen
Mushroom Risotto - Closet Cooking
Sausage and Mushroom Risotto - Sugar Crafter
Roasted Garlic Risotto - Handle the Heat
Asparagus and Mushroom Risotto - Life's Ambrosia
Mexican Risotto - What's Cooking, Mexico
Salmon and Pea Risotto - Coconut and Lime
Mushroom and Leek Risotto - Sweet Salty Spicy
Lemon and Roasted Red Pepper Risotto - Food is Love
Tomato Risotto - Phem Fatale
Butternut Squash Risotto - So Easy, So Tasty
Turkey Mushroom Risotto - Simply Recipes
Fresh Corn Risotto - Culinary in the Desert
Barley Risotto with Mushrooms and Thyme - Kalyn's Kitchen

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

Noodles with Curried Peanut Sauce

Chinese Egg Noodles

From the kitchen of One Perfect Bite...Dinner tonight was going to be an all-you-can-eat rib-fest held at the King Estate Winery. Once there, the wine would also flow freely, so something substantial was need to span the hours between lunch and dinner. I settled on these noodles which were originally developed by Jacki Passmore. I often make these when I'm having dinner by myself. They are ridiculously easy to make, but more importantly, they are delicious. The noodles can be on the table in about 15 minutes and no chopping is required to get them there. This is a boil, mix and stir affair that requires no special instructions or tips. I do want, however, to talk a bit about the noodles I've used here. I've included a photo of the ones that should be used to make this dish. Many people honestly believe there is no difference between Chinese noodles, collectively called mien, and Italian macaroni. That really is not true. In the realm of wheat based noodles, those from China are softer and more tender than those from Italy. Italian macaroni is made from hard wheat flour which has more substance and a bit more flavor than the softer flours used in China. Chinese noodles are usually thinner than the Italian variety and they are definitely more brittle. They cook far more quickly and can be boiled in water that contains no salt because salt is used in the dough that's used to make them. Chinese noodles would be a disappointment if used in recipes for Italian macaroni. Likewise, Italian noodles, in my opinion, are a bust if used in Chinese dishes. Most of the world would argue that, but it really is an honest opinion on my part. If necessity forces you to use an Italian product in a Chinese dish, use only spaghetti. Fettuccine or linguine may look like Chinese egg noodles, but all they share is appearance and this dish will not work if they are used. I know I have a tendency to tell you more than you want or need to know about some things, so I'll stop here for tonight and let you enjoy your evening. Here's the effortless recipe for noodles made with curried peanut sauce. I think you'll enjoy it.

Noodles with Curried Peanut Sauce...from the kitchen of One Perfect Bite inspired by Jacki Passmore

Ingredients:
6 ounces dried flat Chinese egg noodles
1/4 cup crunchy peanut butter
2 tablespoons light soy sauce
1/2 cup coconut milk
1 tablespoon fresh lime juice
2 teaspoons ground coriander
1 to 2 teaspoons Thai red curry paste
1 teaspoon sugar
1/4 teaspoon salt
Optional garnish: lime wedges, cilantro leaves

Directions:
1) Bring 1-1/2 quarts salted water to a boil. Add noodles and return to a boil. Simmer for 3-1/2 to 4 minutes, or until noodles are tender. Drain, reserving 1 cup cooking water. Transfer noodles to a serving bowl.
2) Meanwhile, combine peanut butter, soy sauce, coconut milk, lime juice, coriander, curry paste, sugar and salt in a small saucepan. Cook on medium-low heat, stirring constantly until peanut butter has melted and a sauce has formed, about 3 minutes.
3) Pour sauce over noodles, tossing lightly until each noodle is coated with sauce. If sauce seems too thick, thin by adding pasta water, a spoonful at a time. Garnish with cilantro and lime wedges. Serve hot or warm. Yield: 4 servings.

You might also enjoy these recipes:
Sesame Noodles - Las Vegas Food Adventures
Braised Noodles:Mien Yee Mee - My Kitchen Snippets
Hakka Noodles - eCurry
Yue Yang Hot-Dry Noodles - Sea Salt with Food
Chinese Noodles - Cooking with Amy
Chinese Noodles with Sesame Dressing - Martha Stewart
Fried Hokkien Noodles - Christine's Recipes
Stir Fry Glass Noodles - Simple Recipes
15 Minute Asian Noodles - Steamy Kitchen
Yaki Udon - Wandering Chopsticks
Easy Rice Noodle Stir Fry: Pad Se Ew - Blazing Hot Wok
Singapore Noodles - Lily's Wai Sek Hong

Long Life Noodles - One Perfect Bite
Thai Sweet Chile Noodles - One Perfect Bite
Singapore Noodles - One Perfect Bite
Shanghai Noodles - One Perfect Bite
Thai Rice Noodles with Beef and Spinach - One Perfect Bite
Thai Rice Noodle Bowls - One Perfect Bite
Chow Fun - One Perfect Bite
Cantonese Fried Noodles - One Perfect Bite
Gingered Noodle Salad - One Perfect Bite
Chiang Mai Curry Noodles - One Perfect Bite

Peanut Butter Fudge

From the kitchen of One Perfect Bite...This is a wonderful recipe to have on hand when you've promised to contribute something to a bake sale and are running short of time. The recipe was developed by Alton Brown and it's a winner on several level, the most important being taste. The fudge is delicious. It is also extremely easy to make and can be prepared with peanut butter or Nutella. When things are this simple, there is one thing you should keep in mind. If you love to experiment, this is not the recipe for you. Measurements, especially the one for confectioners' sugar, needs be exact and you'll have a tragedy on your hands if you venture too far from the weights and measures listed in the ingredients list. It really is necessary to weigh the sugar or buy a pre-measured 1-pound box. In either case, the sugar should be sifted to eliminate lumps. The recipe is misleading in some respects. It uses words like pour, when scrape and pat are more appropriate and it neglects to tell you the paper used to line the pan must be buttered. The mixture is very hard to work with a spoon. I found there is a point at which it becomes easier to mix with immaculately clean, ringless hands and keep that your little secret. I certainly promise not to tell. This has proved to be an extremely popular recipe at the Food Network. Hundreds of people have made the fudge and you can read their comments here. Some of the responders have used soft margarine to achieve a candy with a softer fudge texture. The basic recipe produces 1-inch squares of fudge-like candy. I've found that the candy has enough body to be formed into balls which can then be rolled in chopped salted peanuts. The batch I made today was heading to a bake sale, so I stuck with the classic cube shape. I obviously prefer the peanut butter fudge balls. I hope you'll check the comments regarding this treat over at the Food Network. Here's the recipe.

Peanut Butter Fudge...from the kitchen of One Perfect Bite, courtesy of Alton Brown

Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week. Yield: 64 1-inch pieces.

You might also enjoy these recipes:
Chocolate Nut Butter No Bake Fudge - Lisa's Kitchen
Rocky Road Fudge Candy - Baking and Boys
Sweet Dreams Chocolate Fudge Candy - Deep South Dish
Peanut Butter Fudge - Brown Eyed Baker
Chocolate Peanut Butter Fudge - A Bitchin' Kitchen
Easy Cocoa Peanut Butter Fudge - At Home in Alaska
Butter Pecan Fudge - Sweetnicks
White Sweetheart Fudge - Get Cooking
Espresso Fudge - Our Kitchen
Dad's Favorite Fudge - Simply Recipes
Eggnog Fudge - The Recipe Girl
Fine Cooking Fudge - Cookie Madness

Tapenade Two Ways - Black Olive and Green Olive Spreads

Featured on Amuse Bouche the blog for Where Women Cook Magazine.


Photo courtesy of Wikimedia Commons

From the kitchen of One Perfect Bite...I debated the wisdom of sharing recipes for tapenade with you tonight. Unfortunately, there really are foods so plain the camera shudders when it's pointed at them. Tapenade is one of them. My camera begged for mercy before it quit on me. You all know that tapenade, whose name comes from the provencal word for capers, is a condiment or appetizer that comes from the south of France. It contains olives, capers, anchovies and olive oil that are very finely chopped or pounded to form a paste. It is then used as a spread, or to stuff an occasional protein or a vegetable or two. It's flavor is bright and sharp and it has the full bodied flavor we've come to associate with foods from the South of France. I keep it on hand to serve as an occasional hors d'oeuvre but mostly to use as a flavor booster for ground meat or quick pasta suppers. In truth, I rarely reduce my tapenade to a paste and prefer the texture that comes with the chopped version. I went all the way tonight because I wanted you to see how it should look before I went into theme and variation. Interestingly enough, the Italians an Greeks also have versions of well-flavored olive pastes that are very much like the one served in France. I decided to include recipes for two types of tapenade in this one entry tonight. One is made from black olives, the other from green. Believe it or not, there is a decided difference in the flavor profile of the two. Black olive tapenade is less astringent than the green and I prefer to use it for flavoring beef dishes. I personally favor the sharper, more full bodied flavor of the green, but I really dislike its olive drab color. I've found that this is a dish that people either love or hate. If you haven't had tapenade you might want to try one of these. Here are the recipes.

Green Olive Tapenade...from the kitchen of One Perfect Bite, inspired by Bon Appetit Magazine

Ingredients:
1/2 cup slivered almonds, toasted
1 pound mild green brine-cured olives (such as Picholine), pitted
5 tablespoons olive oil
2 tablespoons drained capers
1/2 teaspoon anchovy paste
2 garlic cloves

Directions:
Place almonds in processor and grind finely; transfer to small bowl. Place olives, oil, capers, anchovies, and garlic in processor. Blend until fine paste forms. Add almonds; blend 5 seconds. Season tapenade with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Yield: 1-1/2 cups.

Black Olive Tapenade...from the kitchen of One Perfect Bite, inspired by Gourmet Magazine

Ingredients:
2 cups pitted brine cured black olives, such as Kalamata
3 garlic cloves
1 tablespoon capers, drained
1/3 cup extra-virgin olive oil



Directions:
Combine olives, garlic and capers in a food processor and blend until a smooth paste forms, about 3 minutes. With motor running, add olive oil in a steady stream and pulse until well combined. Refrigerate for up to two weeks. Yield: 2 cups.

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A Tangy Tomato Spread - Different Strokes
Vegetable Pate - Kirsten's Kitchen
Edamame and Pea Bruschetta - Inspired Taste
Smoked Salmon Cheese Spread - Drick's Rambling Cafe
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