Avocado & Turkey in Onion Fire Balls

Here's a new take on a classic campfire meal, and perfect for the Summer grill.  The secret ingredient is California Avocados.  Okay, so avocados aren't so secret.  In fact, this July 4th more than 96 million pounds of avocados will be consumed in the United States. I'll be doing my part, that's for sure.

 

Combining the avocado with ground turkey and seasonings is the big whamo, the secret ammo in these Onion Fire Balls.  The velvety avocado chunks replace any need for more processed ways of adding moisture to ground turkey.  There's no need for mayonnaise or oils.  Adding fresh tarragon, kosher salt and cracked pepper and a dash of soy sauce (or Worcestershire) and the optional minced peppers give the turkey meat robust flavor.  Then, if that's not enough, it gets hugged together by an onion layer and grilled inside a foil wrapper that holds in all the smokey juices.  Wowza - that's just good! It's

also naturally Gluten Free, Grain free and low in the bad fats.

Couscous w/ Fresh Corn, Garden Tomatoes & Arugula Pesto

I've been known to polish off a coffee cake in one sitting. I will seek out chocolate like a truffle pig. I can hardly start the morning without some kind of bread/muffin/biscuit/scone thingy. Yet, if I had to pick my favorite plate of food it would be a collection of salads made with Quinoa, Couscous, Farro, Mushrooms, Nuts and Vegetables. Does that make me "Bi-Palate"?

Israeli Couscous w/ Fresh Corn,
Heritage Tomatoes and Arugula Pesto

One reason I love entertaining is the challenge of crafting the event and the food around what or whom is being celebrated. My goal is always to Feed-The Fun! This past weekend, it was a Bridal Shower. The gorgeous lady-of-the-day is an actress, a yoga instructor, a baker and very intelligent about food. Her shower was vibrant with laughter and retro-games mixed with original games thought up by her circle of long-time girl friends (including a Newly Wed game that involved an interview with the groom-to-be on screen.) It was stylish and there were a lot of gorgeous people in one place.

(original photography by KhaliMacIntyre.com)

The sparkling bride-to-be loves and appreciates baked goods, so I made Lavender Cupcakes w/Lavender Frosting and Lemon Curd Filling.

She prefers healthy and mostly meatless meals, so I made Quinoa w/dried cherries in Lettuce Cups.

She enjoys eating seasonal, farmer's market foods, so I made Israeli Couscous with Fresh Corn (cut off the cob), and my very own garden Heritage Tomatoes, with home made Arugula Pesto.The next day, I made it again -- for me. Today, it was lunch -- for me. Send help, I'm Crazy-for-Couscous. Every bite of these tiny pasta pearls are dressed with peppery Arugula Pesto. Then, they get bejeweled with Heritage Tomatoes.Every spoonful is dotted with caramelized onions and sweet corn.

I have 2 ears of corn left and maybe one more apron-full of summer garden tomatoes. I have a long airplane ride ahead of me this week and you can bet I will have a little carry-on tub of this to munch.

The standard Couscous (originally from Northern Africa) that we buy in bulk or box in America is sometimes mistakenly thought of as a grain. Actually, it's pasta. It's made from hard semolina, and anciently from the durum (hard grain of the wheat.) It is a process that includes grinding, rolling, drying, and pre-steaming. A simplified version of it is done when you make Fregola Pasta. Using the boxed versions allows us to skip that part and gives us a filling and healthy dish that only takes a few minutes to cook. Like rice, Couscous easily takes on the seasonings and flavors that you add to the broth or cooked pasta. It can be served hot, warm or chilled and also makes a great thickener for soups and stews.

Israeli Couscous is similar to the standard Couscous, but the pasta rounds are larger. It was created during a time when rice was hard to come by in Israel. The wheat based dish was a great substitute for the daily consumption of rice (for anyone who could eat gluten.)Regular Couscous is generally cooked by adding 1 part dried couscous to 1.5 parts liquid, bringing it to a boil, covering it and taking the pan off the heat for about 5 minutes.

Israeli Couscous does better, I think, when you stir the dried grains in a bit of oil or butter to coat them, then stir to toast just a bit. Then, you add the liquid, bring to a boil, cover and reduce the heat while it cooks for about 10 minutes.

Either kind of Couscous is so versatile and easy to store that it makes an easy go-to life saver in your pantry.

RECIPE: Israeli Couscous with Fresh Corn, Heritage Tomatoes and Arugula Pesto

1 cup fresh corn (about 2 cobs)
1/2 onion chopped
1 Tbls. butter
1/2 cup plus 2 Tbls. Olive Oil ( + more for drizzling)
Pinch of Garam Masala
3 cups fresh Arugula
1/4 cup pine nuts (toasted)
3 cloves garlic
1/4 cup grated Parmigiano Cheese
3 cups diced Heritage tomatoes
2 cups Israeli Couscous (or standard - just follow pkg. directions)
salt/pepper

1) In a skillet on Med. heat, melt 2 Tbls. butter and 2 Tbls. Olive oil, add the onions and fresh corn. Season and cook for about 10 minutes, stirring a few times. Add a pinch of Garam Masala and stir to heat through and distribute amazing flavor.

2) Scrap the corn/onions into a bowl to cool and hold til later. Using the same pan (with a tiny drizzle of oil if needed) saute the Arugula just until wilted. Remove the pan from the heat and allow to cool.3) In a blender - add the sauteed Arugula, the toasted pine nuts, 3 cloves garlic, 1/4 cup grated cheese, 1/2 cup Olive Oil, and a pinch of salt. Puree into a smooth pesto. Adjust seasoning to taste.

4) In a large saucepan, heat a drizzle of Olive Oil and add the Israeli Couscous. Stir to slightly toast the couscous for about 5 minutes, then add enough water to cover double the height of the Couscous. Heat to boiling, cover and reduce heat to low. Cook for about 10 minutes til the Couscous is tender. Drain and spread out on a sheet pan to cool.

5) Transfer the Couscous to a large serving bowl. Stir in the Pesto, then fold in the Corn, Tomatoes and garnish with more Arugula and Grated Cheese.

Couscous is an easy base to your imagination. I hope you'll discover some of your own combinations of flavors and additions to this easy and healthy pasta. I'd love to hear about them. Enjoy and thanks for stopping by~

Water with Flavor ~ Rosemary & Plum Simple Syrup - Simple Saturday

I've never been one of those people who carry a water bottle around with them where ever they go. Yet, when I make a conscious effort to really DRINK more water I always feel better. I have less aches and pains. My skin feels better, my face looks more rested and my eyes are brighter. So, why don't I drink more water? It's boring... and it makes me have to stop for a rest(room) every hour, which is aggravating. I'm such a big baby!

ROSEMARY & PLUM WATER

Here's how I put the fun into getting hydrated - I added flavor. Ok, I know I didn't come up with this great idea, although many years ago I did pitch the idea to Crystal Geyser even before they were flavoring sparkling water. I wish I had a penny for everyone of those sold.I know some peeps might be thinking, who has the time to flavor water? I challenge you to call forth the 10-year-old version of yourself that had fun creating your own science experiments and play a little with this tasty luxury. By the way, it is also beautiful and can add a little sparkle to your table, picnic, or party.

The basis is a Simple Syrup, aptly named because it is SO SIMPLE to make. The big plus to making Simple Syrup is how many ways you can use it: sweetener for tea/coffee/cocktails, a flavor addition to flat or sparkling waters, a flavored extract for baking, etc...
Simple Syrup is merely equal parts water and sugar, heated to almost boiling and then cooled. That's it. That's all. After that, it's play-time. You can flavor your simple syrup by infusing it with herbs, spices, liquors, jams, fruits, extracts, zest, tea, or edible flowers. Try your hand at combining flavors and see what you come up with - why not?
For this combo, I used Rosemary and a bit of my homemade Plum Jam. After making the Simple Syrup, I stored it in the refrigerator and I've used it for chilled waters, ice pops, a mojito and in muffins. I'm having fun. Join in.ReCipE: Rosemary Plum Simple Syrup for WATER

3 cups water
3 cups sugar
2-3 large sprigs of fresh Rosemary
2 Tablespoons Plum Jam1) In a saucepan, bring the water and sugar to almost boil while stirring to dissolve the sugar.

2) Remove from the heat and stir in the jam and herbs, cover and let infuse for 20 minutes.

3) Strain into a bottle, label and store in refrigerator up to 3 weeks.

When making Rosemary Plum Water - add syrup per glass or into a large bottle according to taste.

Watermelon Balsamic Appetizer - Simple Saturday

Sometimes the best things happen when you're not trying so hard. These Watermelon Cubes with Balsamic Glaze came about from playing with my food and left-over watermelon slices.

Watermelon Balsamic Cubes

They are just the right beginning to a meal (amuse bouche), a palate cleanser between courses or a unique addition to a dessert/cheese tray.

A while back, I was serving a 6 course meal to a "dinner client" for a fund raiser. They had chosen several hardy courses that included a creamy corn soup, scallops with chips, and braised short ribs with potatoes. I knew they really needed something fresh, light and bright in the middle of all that to re-set the taste buds and moisturize the bite. These Watermelon Balsamic Cubes were just the right size, continued the somewhat elegance of the night and yet gave it a casual, down-home tasty treat.Since that night, I've served these to kids on picnics and lined up on trays for July 4th picnic shooters. Their simplicity gives them style, yet they are definitely perfect for a Simple Saturday.
Recipe: Watermelon Balsamic Cubes

Seedless Watermelon cut into 1x1 inch cubes
1/4 cup (more or less) Balsamic Creme or home-made Balsamic Reduction Syrup
Mint or Basil leaves for garnish.

1) After trimming and cutting watermelon into 1x1 inch cubes, use a small melon baller to carve out the center of each cube. Make sure to leave the sides and bottoms in tact to hold the syrup inside.2) Turn the cubes over on a paper towel to drain for at least 20 minutes. At this point you can also wrap lightly with plastic wrap and hold in the refrigerator til needed for several hours.3) When ready to serve, add just a few drops of Balsamic Reduction Syrup or Balsamic Creme to the center and place each cube on top of a mint or basil leaf.
These little bites are full of natural sweet juices mixed with a sour tang from the Balsamic intensity. Make plenty - they go fast and some of them don't make it out of the kitchen (if you're like me :D )

Savory Corn Madeleines

Savory Corn Madeleines

There are times when a rustic pan of crumbly cornbread really fits the meal. And, there are times that call for just a little more finesse. These beautiful savory madeleines sweetened with fresh corn add an element of chic and whimsy to everything from a bowl of soup to a dollop of Jalapeno Jam.They are whipped up so easily, stay moist for the whole meal and even freeze well for serving now and saving some for later.

I add a basket of Corn Madeleines to our Thanksgiving table; they make good gravy pals.
RECIPE: SAVORY CORN MADELEINES (adapted from Gourmet article)

2 Tbls. AP flour
1/3 cup cornmeal
1 tsp sugar
1/4 tsp. baking soda
pinch of salt/pepper
1/3 cup buttermilk
1 egg
Fresh corn (cut off 1 cob of corn) [optionally use 1/2 cup canned corn drained]
1 TBLs Butter (melted)

1) Preheat the oven to 375F, and butter a madeleine pan

2) In a large bowl, whisk together all dry ingredients: flour, cornmeal, sugar, baking soda, salt and pepper

3) Make a well in the center of the dry ingredients and add the buttermilk,egg, melted butter and corn.

4) Stir all ingredients together just until mixed well.

5) Fill each madeleine mold space with the corn batter to 3/4 full. Bake for 6-8 minutes or til the sides begin to brown lightly.

6) Cool for a couple minutes, remove from pan and serve warm, cool to room temp on rack.

***For Freezing: place cooled madeleines on a parchment covered baking sheet. Freeze until firm, then remove from pan, bag and label. Later, crisp up the madeleines in a 350F oven for 2-3 minutes.

Torta al Testo and Love of Italy - Let's Lunch

I was in Italy. That's the statement I whisper to myself when the morning comes too soon, or the day lasts too long, or a job gets in the way of life.
I was in Italy. I close my eyes and bring back the smells of little bread shops, the clicking of shoes across cobblestones, the way sunlight crossed the sky giving each ancient ruin in the Piazza a chance to shine at some point during the day.
I was in Italy. And while there, I ate well!

Torta al Testo is a traditional Umbrian sandwich stuffed with wild arugula, hand cut prosciutto, fresh mozzarella and it's perfect for a picnic any season.

Torta al Testo

I'm eager to share my pictures and experiences with you, so I'll do a 2-part post of my most recent trip to Perugia.

I'm highlighting the Torta al Testo as part of this month's "Let's Lunch Bunch". It's a group of really talented food bloggers from all across the planet who choose a different kind of lunch item each month and agree to blog about it on the same day. It gives you a chance to quickly visit a lot of fantastic recipes and lunch ideas without having to search very far. Let's Lunch Bunch for September is about Fall Picnics and includes:
CowGirl Chef - Fig Walnut Pesto
Free Range Cookie - Caramel Apple Scone
Kitchen Trials - Rustic Tomato Soup/homemade bread
Blog Well Done - Pumpkin Sub
Tiger In The Kitchen - Braised Pork Belly Sandwich
BonVivant - Tomato and Cheese

Sometimes I get on jags when I find something unique and fun to cook; I'll make it over and over. I've been making this home-made bread for Torta al Testo for everyone in the family, including a gluten free version for a friend. It's so easy to throw it together while moving around the kitchen, then hold the dough in the refrigerator til you want to roll it out, cook it off and fill it with meat, greens and fresh cheese. Sliced into crispy thin wedges, held together by the melted cheese and salty with the hot fat from Italian Prosciutto, the Torta al Testo can be a light lunch, snack or dinner

It has become my teenage son's favorite sandwich, which means he'll even let me make it for school lunches (success!)

The name actually means "Cake of the Tile" because it used to be grilled on a giant slab of stone heated by hot coals. Luckily for us, it can be made simply in a large bottomed pan (cast iron is best) on the top of our stove.

I'm showing the traditional Perugian technique, although you can also put the ingredients into a food processor and zap it all together.


RECIPE: TORTA al TESTO
(for 2 Torte)

1 1/2 teaspoons dry yeast
3/4 cup very warm water
2 Tbls. Olive oil
2 cups AP Flour
1 tsp. salt

In a small bowl add the warm water to the yeast, stir to dissolve and then add the olive oil. Leave to become creamy for about 15 minutes.

On a board, make a mound of the flour with salt sprinkled over it. Make a well in the center and gently pour the yeasty mixture into the well. Using a fork, gradually work in the flour, starting from the center. When a dough forms, use your hands to knead. Continue kneading for about 5 minutes into a smooth and strong dough.

Cover with a towel and let rise for about 1 1/2 hours til almost doubled. Punch down and divide into two balls.

Roll each ball out to about 8-9 inches in diameter. Let rest for 15 minutes.

Cook in a skillet on Med. heat, for about 5-7 minutes on each side. Remove to a towel and let rest a few minutes before carefully slicing in half with a long serrated knife.

After the torta is split, layer with your choice of meats or veggies and reheat under a broiler or grill til crisp. Using a pizza cutter, divide into quarters and serve.

If you read my blog, you already know how much I love Italy. This was my first time in Perugia. In my second post I'll show a little about a cooking course I took there, and about my favorite area, Le Marche. I hope you'll try the Torta al Testo - maybe over and over like me?