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 )

Blackberry Buttermilk Pie Bars

How can anyone go wrong with the words Buttermilk and Blackberries in the same title?

Blackberry Buttermilk Pie Bars

I've known people who could swig buttermilk from a jar and keep on chatting. I've never been one of those kinds of people, but I have grown to think of buttermilk as a rich and tangy addition to food.

I've seen buttermilk made after the churning of butter from cream was finished - the liquid left was called buttermilk. Now, it's often the result of fermented lactic acid and the bacteria is added to the milk to create a "cultured" buttermilk for selling. Leave it to resourceful farmers to find a good use for every part of every food.

While staying at my Mom's house in North Carolina, I very often look through her giant box of collected recipes from years of her tear-and-save hobby. I was ecstatic to find a recipe for Buttermilk Pie. There was no way to tell what book or magazine it came from and was simply called "Southern Buttermilk Pie". I've made the pie several times, tweaking it along the way - mostly reducing the sugar and adding a little thickness to the filling. Now, that summer is coming to an end (dabbing my tear-filled eyes), I just needed to make one more thing from the midnight blue blackberries that are still clinging to the season the same way I am clinging.
These could easily be made into one whole pie, but I wanted to add them to a party table so chose the pie-bars. They were loved and devoured. Thanks for reading - hope you'll give them a try.

RECIPE: Blackberry Buttermilk Pie Bars

Pie Crust-
1 1/2 cup AP flour
2 Tbls. brown sugar
pinch of salt
4 oz. (1 stick) Butter
2-3 oz. heavy cream

1) In a mixing bowl, whisk together the flour, salt and brown sugar.
2) Cut in the butter, or use your fingertips, until the mixture is crumbly.
3) Using a fork, mix in enough of the heavy cream until the ingredients stick together and you can form a ball of dough. Press into a disk, cover with plastic wrap and chill for 30 minutes.
Blackberry Puree -
6 oz. fresh blackberries
2 Tbls. water

In a small saucepan, cook berries and water on low until the berries breakdown (about 10 minutes). Strain the berries, saving the puree and tossing the seeds.
Blackberry Buttermilk Filling -
1 1/2 cups sugar
1 cup buttermilk
1/3 cup blackberry puree
1/3 cup flour
2 eggs
2 egg yolks
2 tsp. vanilla

In a bowl, mix all the ingredients together well.

Preheat oven to 350F. Press the Pie Crust into the bottom of a parchment lined, 9x9 inch baking pan. Pour the filling on top of the crust. Bake for 45-60 minutes. Check and turn pan after 30 minutes. The Pie Bars are done when the center is soft, but is not runny.
Remove from the oven and let cool for several minutes before cutting into bars.
Garnish with blackberries.

Chilly Cucumber Cups w/Spicy Mousse - Simple Saturday

Here's one of those "it looks so fancy, but it's not" kind of appetizers.

Chilly Cucumber Cups
w/Spicy Avocado Mousse
and a Mini-Melon topper

The ingredients just sing Summer Time and everything can be prepped ahead of time, held in the refrigerator and put together when needed for serving. I've made these from 100 at a time for parties to just 12 of them for a luncheon (amuse bouche). The flavor combination is bright and spicy.

RECIPE: Cucumber cups w/Spicy Mousse

1 English Cucumber (but others will do fine, also)
1 tsp. chopped Jalapeno pepper
1/2 Avocado
1/2 lime (juice and 1 tsp. zest)
1/2 cup (4oz) whipping cream
1 tsp. sugar
1/2 cantaloupe
salt/pepper to taste

To make the stripes down the cucumber: drag the tip of a peeler or a wide skewer down the length of the cucumber in even intervals.
Cut the cucumber into 1/2 inch slices, scoop a small amount out of each middle and drain upside down on a paper towel to remove moisture.
To make the mousse: In a bowl, mash the avocado with the minced Jalopeno, the juice and the zest, salt & pepper. In a separate bowl, whip the cream with the sugar until it's fluffy and soft. Add the avocado mixture and fold all together, leaving no white streaks.

To make the Mini-Melon ball toppers: Using a small melon baller, scoop out the melon balls and drain on a paper towel (you could also cut small cubes from the melon if you don't have a melon baller handy).

All of these ingredients can be held, separately, in containers in the refrigerator over night and put together the next day.
To SERVE: To each Cucumber cup, add a dollop (or use a pastry bag) of Avocado mousse to fill the cup up, then lightly press one melon ball to top. * optionally - sprinkle a few grains of Olive Salts or Fleur de Sale.
You are now fancy (and even healthy)! Happy Summer.

Grilled Corn with Romesco Sauce (made with Nut Butter) - Daring Cooks July '10

There's a goofy Southern insult that goes: "He was so bucked tooth, he could eat corn on the cob through a picket fence". Being the food-driven gal I've always been, when I heard that saying all I thought was, "Lucky guy, I love corn!"

Grilled Corn on the Cob
with Romesco Sauce
(made from Nut Butter)
The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

This month's Daring Cook's Challenge was about making your own Nut Butter. Well, I can't imagine a more satisfying and yet simple food. There is essentially ONE step: Pulverize your choice of nuts into a smooth butter in the food processor.
If the nuts are dry (ie. almonds, peanuts) you'll need a drizzle of neutral oil (think canola, etc) to get it really smooth and spreadable. If the nuts have a lot of their own fats (ie. cashews, pistachios, etc) you can even skip that addition. Toasting the nuts first gives them a rich and sweet flavor.

In a matter of moments, you end up with not only a protein filled main event (sandwiches, fillings, etc.), but also an amazingly diverse addition to foods from South Africa to Asia, to South Texas, USA.

Part of our challenge was to use the nut butter in a SAVORY dish. I almost slobbered myself just thinking about all the SWEET dishes I could make with Nut Butter; That was easy. After a few minutes of mourning all the baked goods I was already tasting in my mind, I realized how many savory dishes could be knocked up a notch with nuts.
I chose an easy one (or my schedule chose it for me), and it reminds me of times when I lived in Houston, Texas. It seemed like everything had barbecue sauce, or chili peppers on it, and that was fine by me. I did a little "culinary upgrade" on the regular barbecue sauce and made ROMESCO; A warm, peppery, earthy Spanish sauce that needs to be on your "use with everything" list.

Romesco originated in Spain and often uses Ancho (pronounced Aahnn-cho) peppers, which are dried Poplano. You can make it spicier with Chipotle, or bring it way down, but hearty with roasted red peppers. Romesco gives fish, grilled veggies, soups, chicken, steaks, pasta and sandwiches a "mumble" factor. That's when something's so good, folks want to talk about it while they're chewing, so all they can do is mumble.
RECIPE: ROMESCO w/Nut Butter

3 Tbls. Nut butter (from 1/4 cup Almonds, and 1/4 cup peanuts)
2 Ancho chilis
2 pieces of stale bread, in pieces
3 cloves garlic
2 tomatoes
1 Tbls. lemon juice
1 Tbls. brown sugar
few sprigs of parsley
salt/pepper to taste
1/4 cup Olive Oil

1) Place the dried Ancho chilis in a cup, add boiling water, cover and soak to reconstitute for 30 minutes.

2) While they soak, place the tomatoes and peeled garlic cloves on a parchment lined pan and roast in the oven 350F, for 30 minutes. (Or use these from your MISTO FORNO in a previous post.)

3) Remove the chili from the water, seed and chop large. Let the tomatoes and garlic cool.

4) In a food processor, add the chilies, tomatoes, garlic, salt, pepper, parsley, lemon juice, nut butter, brown sugar and bread. Process til smooth.

5) Pour in the oil, continuing to process until you have a nice spreadable paste. Taste and adjust seasoning as needed.
GRILLED CORN on the COBB:

1) Remove silks, but replace husks on 4 Corns.
2) Soak the corn in water for 30 minutes.
3) Soak the skewers in water for 30 minutes (this is so they don't burn dry)
4) Grill the husk covered corn for 20 minutes in a covered grill on Med/High. Check often and turn to all sides.
5) Cool the corn, remove husk and cut into individual pieces.
6) Skewer each piece and slather on the Romesco Sauce.
Grill to reheat and warm up the sauce.
Serve warm.

One big bite of this Grilled Corn with Romesco and the tip of your tongue jumps up in attention, then is calmed by a little sweetness on the side. Ahhh, summer.

Nutella/Banana/Chipotle Paleta - Say That 3 Times Fast

I love Nutella, and I love a Challenge. Did I mention I love Nutella? Thanks to the inspired Paula at Bell'Alimento, I've been experimenting with that "hazelnutty", sweet, chocolate, semi-healthy addictive spread called Nutella. The coolest thing (literally) I've made so far is a PALETA.
The classic Mexican Popsicle, Paleta, differs from the traditional American Popsicle by using real fruit and less sugar. These frozen fruit bars can be made with a water base or a milk base, and they can be sweet or savory.The ringing bell of the Paletero's push cart and running out to pick out a favorite flavor from the rainbow of cellophane wrappers is a childhood memory for many people. And the popularity of these fruity filled Mexican Popsicles has launched several gourmet Paleterias around the country. Children love the flavors that include Strawberry, Mango, Coconut and Lime. Adults enjoy those and also the complex combos of Cucumber and Jalapeno, Pineapple and Avocado or Lime with pepper flakes.

I have to admit, it wasn't a chore to taste test these Nutella/Banana/Chipotle Paletas. Besides being a great refresher from the summer heat, the Nutella addition made these pops a creamy dream to sink your teeth into. Then, the cold melts away to a jewel of fresh banana. After the sweet, a kick of heat from the chipotle hits the back of your throat and you're ready for your next bite. These are simple, inexpensive, fast, cold and a great way to use the bananas you already put away in the freezer. Make a lot of them because you will be hearing, "more Paleta, Paleez."

NUTELLA/BANANA/CHIPOTLE PALETA

1 Cup Whole Milk
2 Frozen Bananas
1/2 cup Nutella
1 Chipotle Chile (From can of Chipotle Chiles in Adobe sauce)
Crushed Toasted Hazelnuts (optional)

In a blender, add the bananas, milk, nutella and chipotle chili together and blend for about 20 seconds. Banana pieces should be small chunks or less.

Pour mixture into Popsicle molds and place in freezer until firm. (You can also use paper cups for the molds. Pour mixture into small cups and freeze for about 1 hour, then place popsicle sticks into the middle standing up. Return to the freezer til firm)

**Optional: Before pouring mixture in, put a sprinkling of toasted hazelnuts in the tip of the molds.

To see MANY other Nutella ideas from friends who are participating in this Nutella Challenge, or to join in the fun, CLICK HERE.

Chillin' It With Herbs

I'm HOT. I wish that was my self confidence showing up, but it's more about this summer's temperatures. Herbs are my air-conditioner for the soul. FRUIT and HERB SALSA

The farmer's market is teeming with the colors and fragrance of chocolate mint, lavender, sweet basil, wild oregano, and field chives. Sometimes I'll put a shallow wide-mouthed vase of those natural room atomizers in the window just to give the hot air a lift. And when I say "hot air" it's not coincidence that the window is near my husband's chair (I'm kidding, he's a doll.) At this time of year, I can't help but think of food combos that are simple, fresh, and give my inside the feeling that a run-in-the-sprinklers can do for the outside of me. HERBS can give that quality to almost any course, but especially to melons. There are so many varieties of melons out there. I hope you'll try this Fruit and Herb Salsa with several different kinds of melons; each one gives it a slightly different flavor profile. Also, you can vary the herbs for fun and convenience. I served this Fruit and Herb Salsa as a side to a light sandwich lunch, and also as a balancing act to a hot rice entree for a dinner. Herbs have been used since time began and documented since 3000BC. Their origins are listed from China, India, Greece, Rome, Egypt and Africa. Over the centuries, they have been used for luck, to ward off diseases, heal sores, keep away ghosts, clear up thunderstorms, stay awake during day-long church sermons, improve fidelity, and for bathing in before going into battle. For myself, I appreciate them as a food that also works as preventative medicine: an all natural way of cleansing and keeping our bodies in tune with nature. Before it starts to sound like I've been smoking them instead of eating them, here are a few fun facts about herbs, and a few ways to use them with other foods. Also, a good book on herbs that I've enjoyed is by Maida Silverman, A City Herbal.

***
Coriander is the seed of the plant, whose leaves are called Cilantro
Oregano is Wild Marjoram
Bay leaves were what the Regular Folks in Ancient Rome bathed in. Roses are what the Rich Folks in Ancient Rome bathed in - thus the term "came out smelling like roses".


Arugula is a nutty herb that gives salads a woodsy taste and is also a great addition for pesto.
Mint can be blended into smoothies, chopped and sprinkled over rice, or crushed and added to drinks.
Rosemary sprigs can be added to a pan of potatoes for roasting, or stuffed inside cuts on a lamb roast before roasting or added to a vinegar or oil for flavor infusions.
Dill is excellent in egg dishes, including a great way to add some zip to your egg salad.

Mints, Thyme, Tarragon, Lavender, Rosemary, Basil, Lemongrass, and Parsley are nice herbs to use in water infusions with citrus fruits, cucumbers, or melons. HERBAL and LEMON WATER

Herbal Water is a quick and really inexpensive way to give yourself a Spa-quality refreshment right out of your own refrigerator. Use a glass bottle for the best chill. Wash your own selection of herbs and add a few citrus slices. Add water and chill in the refrigerator for at least an hour, but will keep for days. Makes a beautiful decanter on your table or picnic, and the kids will love pulling this out for a chilled drink. Refill as it goes and you'll always have this on hand for your guests, but especially for yourself.
After-all, YOU are hot.
HERB and FRUIT SALSA

1 cup of cubed Melon
1/2 cup halved seedless grapes
1 Tbls. of each herb: (ie... parsley, dill, tarragon, chives, cilantro, basil, mint.) to taste
1 tsp. honey (optional)

Mix together in a bowl, chill well.
For serving, scoop mixture into a ramekin, press lightly with a spoon and turn over onto serving plate. Lift ramekin off carefully.
Garnish with sprigs of herbs used in salsa.