Fig-Prosciutto Crostini with Brie, Walnuts & Rosemary

Some of the popular flavors of Fall, all combined into an

easy, tasty appetizer or snack The combination of

sweet and salty is practically irresistible!

If you have fresh figs, you could slice them in place

of the fig jam ~  substitute thin apple slices, or pears

for the sweet base if you like. 

The recipe is really versatile ~ you can substitute any

favorite jam or preserves, a different cheese and

other toasted nuts (or leave them out entirely.)

It's one of those easy recipes that you can put together

on a moments notice for unexpected guests.

I added the prosciutto, toasted walnuts and the 

rosemary needles as a garnish  (after broiling the bread --spread

with the jam and topped with a piece of Brie) ~

but if you want to assemble ahead with no last minute work, 

you could simply layer the toppings on the bread slices and 

bake in a hot oven until the jam is bubbling and the cheese is melted. 

The prosciutto becomes a little crisp, 

and the rosemary takes on a delicate, toasty crunch.

Cut the bread about 1/2-inch thick, then add the toppings. The texture is
best if you do not toast it first ~ just add the toppings and broil until the
jam is heated and the cheese is melted.

No need for an actual recipe, this one is

particularly easy to remember.

Other suggestions you might like:
Apricot, Raspberry, Peach jam, or a smear of honey; 
 other toasted pine nuts~ 
pecans, sliced (or chopped) almonds, or macadamia nuts.
Goat cheese, cream cheese, Gorgonzola or Blue, etc. ~

There are all kinds of possibilities . . .

Instead of serving as an appetizer or
snack,  substitute them for the cheese course after a special dinner.

Mix it up and try this idea with your own favorite toppings ~ 

I believe you'll enjoy.   

Thank you for stopping by

today, friends!

xo~Mari   :)

Smoky Cheddar Spritz Crackers

As we were growing up our mother would make Spritz Butter Cookies  almost every year during the holidays, and also cheese 'straws' throughout the year.  Maybe your mom or grandmother did as well?

My sister and I followed the same tradition as we started our own families, we would decorate the cookies in all sorts of pretty ways  and sometimes with colored cookie dough ~  They are a perpetual favorite and always look so festive on the cookie tray.



Sadly, my cookie press finally went kaput after many years of use, so when I saw good reviews about this set made by OXO I was compelled to replace my old Mirro metal version.  Plus, I fell for the pumpkin disk in the Autumn set. :)
OXO's great reputation and all of the unique disk motifs,  its' ease of use and care sold me. 

The press comes with 12 decorative disks; all of the traditional ones I remember -
snowflake, heart, wreath, tree, buttercup, daisy, etc. as well as some, new to me (all really cute!) :
shell, sunflower, fleur de lis, bear (little teddy bear!), leaf, butterfly
See more about the press and other disks below.


~*~*~*~*~



Of course you can use any cookie press or disk to make these delicious cheese straw crackers, follow your favorite recipe or choose the one I favor (it's over on my recipe blog, link below.)
This is my favorite recipe for a savory cracker using the cookie press.

Like most all Spritz-type cookies the recipe is really simple,  just a bit more involved than a shortbread dough.  
But for the cheese crackers I jazz mine up a little by adding 1/4 teaspoon dry mustard powder and 1/4 teaspoon Turmeric (it adds a very subtle warm flavor and nice color.)
Sometimes I mix it up by using Smoked Paprika (as I did this time) instead of plain sweet paprika.  If you like them spicier, increase the amount of cayenne pepper, or hot paprika.



Tip for crispy crackers:
I like these crackers to be crisp, but not brown, so after baking and cooling all of the batches,  I place them in a single layer on the baking sheets and place in a 175ºF oven for a several minutes until they dry out a little, they will crisp even further after cooling. Keep an eye on them while they're in the oven so they don't turn dark. 
Alternately you can place in your oven set to 'warm',  or the lowest temperature available and do the same.  
Either way you choose, do watch them as ovens vary.
When the crackers are crisp, I turn off the oven and leave the oven door open just a bit until the crackers are completely cool, then store in airtight containers for up to a week or so.
These are really good served on the cheese/fruit tray or along with soup or a salad. They make a nice gift from the kitchen, too.
If you give them a try, I hope you enjoy!
A printable version of the recipe and tips can be found on my recipe blog by clicking this link.





~*~*~*~*~
Additional Disks for the OXO Cookie Press
Also available separately are two sets of additional seasonal disks, (six disks in each set):  
OXO Good Grips Cookie Press ~ Autumn or Springtime ~ Disk Sets
The Autumn set includes:  Spider, Web, Owl, Turkey, Leaf and Pumpkin
The Springtime set includes: Cherry Blossom, Rose, Love, Double Heart, Shamrock, Bouquet

(You can click the link above to learn more)

Thanks for coming by today, friends.
Bon Appetit!
~m.


Note:  The folks at OXO don't know who I am, (no compensation from them.) I'm just sharing a product I like... I hope you like it, too.  :o)

Spooky Eye-Popping Soup for Halloween

I saw this presentation on Home is Where the Boat is,  a wonderfully creative blog by my friend Mary.   If you're not familiar with Mary's blog I urge you to go visit, you're in for a treat!

For the Spooky Eye-Popping Soup I made a recipe similar to this one;  I used half lean ground beef and half Italian sausage,  fusilli instead of tortellini, omitted basil leaves ~  I used a couple of pinches of dried oregano instead,  and chopped the vegetables into small dice just so the 'eyes'  would get most of the attention.  




If you would like an even simpler soup you may like this one,  directions for making the eyeballs can be found here as well.  I simply used bite size mozzarella (bocconcini) and placed  thin slices of stuffed green olives on them to resemble  pupils and irises. 

It's a fun and flavorful soup to help get everyone in the mood for Halloween.


Thank you for stopping by today friends ~ Have a BOO-tiful week!  :)
~mari xo

Crispy Herbed Chevre with Heirloom Tomatoes ~ PLUS Easy Herb Batter Bread

We're getting down to the nitty gritty; the very last of the tomato season here. After this it will be the hothouse variety until next season.

I like to treasure these last few colorful remnants of summer in the most simple way, to let their natural sweetness shine.



This presentation is similar to what Chef Jonathan Waxman introduced way, way back at the beginning of California Cuisine, in the 1970's.   Long before PCs were a household commodity I remember  clipping newspaper and magazine recipes which featured  this exciting nouveau style of preparing food ~  I think most of us "of a certain age" did the same. 



Practically unheard of here prior to that time,  fresh goat cheese became all the rage, thanks to  Laura Chenel in Sebastopol, CA.  She was  America's first commercial producer  of goat cheese in the US.     I remember meeting Laura around 1980 as she introduced her  newly published cookbook (featuring, of course, goat cheese)  at one of the first Williams-Sonoma stores to branch off from the  original store in nearby Sonoma, California.
Those were exciting times ~ though we now take the  concept of California Cuisine rather casually, it is important to  remember that it was the start of a food revolution,  heavily influencing the way we eat today.

 

I love the colors of a mix of tomatoes! But any kind of fresh, ripe tomatoes you have will do, slice the larger ones and just half the cherry or pear tomatoes.



Fresh and vibrant, this salad exemplifies the roots of California Cuisine.  Chef Jonathan's method is very simple; get the ripest, most flavorful tomatoes adorn them simply with salt and pepper, lemon juice and your favorite nut oil, such as walnut, hazelnut, etc.
Blend a couple of teaspoons or more of freshly minced herbs into the goat cheese very well,  then form the herb cheese into patties  (about 2 ounces each), one per each serving.   Dip in beaten egg and then in plain breadcrumbs which have been seasoned with salt and pepper.  (You can use Panko crumbs if you like.)
Chill the patties or at least 1/2 hour in the refrigerator,  (they will hold together during cooking a little  better if you chill  them even longer.)    When thoroughly chilled bake them on a buttered baking sheet  @ 375ºF for about 8 minutes, or brown them in a little oil  in a frying pan over medium high heat for a few minutes  on each side, turning once, until they are nicely golden brown.
Place on plates or a platter, arrange the tomatoes around the patties, sprinkle with herbs of your choice, salt and freshly ground black pepper. Squeeze lemon juice or a little of your favorite vinegar over and drizzle with nut oil sparingly.
Serve and enjoy while the cheese is still warm.

~*~*~*~*
Fast and Easy Herb Batter Bread
As an accompaniment I baked up some Herb Batter Bread, it's from Sunset Magazine from about the same era.
It's a really easy yeast bread, so if you've ever felt intimidated by yeast breads ~ try this one, it's practically fail proof!
 It goes really well with soups or salads, and any other simple meal. 



 I cannot count the number of times I've made this bread,  but you can probably guess by the condition of my 1971 edition of the Sunset book. (It cost a whopping $1.95 then.)
Back then fresh artisan bread wasn't readily available as it is today and homemade bread like this was a treat.
  You can mix it all up in your stand mixer, or by hand it is not difficult and there is no kneading required.




I usually would bake the bread batter in a round cake pan, but this time  I baked it off in a little rectangular pan. (About 6.5-inches x 10-inches)
I substituted about 80% of the all-purpose white flour with whole wheat flour.
It goes together quickly and is a fantastic recipe to have baking when your loved ones or guests arrive at your home. The aroma is so enticing!
Although we didn't know it then,  the batter is very similar to a foccacia dough  (which I didn't even know about years later.)
When it comes out of the oven the top is brushed with melted butter and sprinkled with a little coarse salt to heighten the flavor of the herbs.



You can use any herbs you like, fresh or dried. In addition to the herbs I usually always add some minced dehydrated onion to the batter.
A little butter melting on the baked, warm bread, and you just about have heaven on a plate!  




It makes a really good little luncheon dish, or light supper, and brings back a flood of memories of my early cooking days.

~*~*~*~*~

If you try either or both of these, I hope you'll love them!
If you would like a printable copy of the Herb Batter Bread, hop on over to my recipe blog ~ HERE.

Thank you for coming by today, I really appreciate your comments. 
See you next time~  ~Mari  :)

Cheesy "Pizza" Broccoli

I didn't want to serve the same ol' steamed, or stir-fried broccoli, then I remembered a recipe similar to this one, by Daphe Oz (Dr. Oz's daughter), from her lifestyle/cooking book "Relish"
Click image to learn more about the book. It's a perfect choice for college students, young singles and newlyweds. I'm none of those and I like it too. :)

Daphne's version is even more simple than the one I devised (no roasted tomatoes/garlic/red onions or mozzarella in her version)  but this one is a lot more flavorful, in my opinion.

By now, if you've been reading my blog for any length of time, you know that I love cooking intuitively ~ that is with a basic recipe in my head, and then letting the creative juices flow!  This is another one of those, and you can adjust it to suit your own taste.



Easy and flavorful, here's what you'll need for the basic recipe:
Cherry or Roma Tomatoes Salt, Freshly ground black pepper Olive oil (or oil of your choice)
Dried oregano leaves 1 or 2 cloves garlic, thinly sliced Red pepper flakes Half an onion, slivered Fresh Broccoli Spears Grated Mozzarella Cheese Freshly grated Parmesan Cheese
Optional: Lemon wedges Fresh oregano or basil leaves (Extras ~ see below)
Method:
Place rack in center of oven, preheat to 400ºF.
Wash and cut in half a couple of handfuls of cherry tomatoes, or as many as you want to make a single layer~  (you can use quartered Roma tomatoes or a similar variety;  tomatoes that are not too juicy work best in this recipe.) In a shallow baking dish toss them with some olive oil, sea salt and  a little freshly ground black pepper.
Place pan in oven and roast tomatoes for 10 to 12 minutes (make take longer, depending upon your oven and the baking dish you are using.) Scatter 1 or 2 sliced garlic cloves, half of a slivered onion (white, yellow, red/purple), a couple of generous pinches of dried oregano, and a couple of pinches of  red pepper flakes (optional), give a stir to coat with oil and continue roasting for 10 to 12 minutes ~ it's okay if some tomatoes begin to char.
While tomatoes are roasting, steam broccoli spears until just crisp tender. Remove tomato pan from oven, arrange broccoli over tomatoes, add a little s & p if desired,  sprinkle with grated mozzarella cheese (as much or as little as you like),  sprinkle with grated parmesan cheese and place back in oven, or under hot broiler until cheese is melted and begins to bubble.  Remove from oven allow to cool for a moment, sprinkle with a few  fresh oregano or basil leaves. Serve with lemon wedges if desired.



Add any of these optional ingredients if you like: (to be added during second half of roasting tomatoes, or upon serving, as garnish):
sliced or halved flavorful black olives roasted red pepper slivers or pieces marinated mushrooms sliced green onions (scallions) cured anchovy fillets marinated artichoke hearts cooked Italian sausage crumbles, torn prosciutto, etc.   ~ almost anything goes!




Colorful and tasty, it makes a fine main course or a great side dish for simply prepared meat, poultry or fish.
Gluten-Free and Vegetarian friendly, too.

Bon Appétit! And thank you for visiting today!

xo~mari

Caprese Salad to go . . .

To me, the flavors and colors of Salad Caprese are the essence of  summer  ~ Vine ripened tomatoes, fresh Mozzarella cheese, fresh basil, red wine vinegar, good olive oil and salt and freshly ground black pepper.
Usually it is neatly arranged either stacked, or in fanned layers of sliced tomatoes and slices of Mozzarella, then drizzled with dressing and showered with chopped basil leaves.
It's a beautiful presentation when served that way,  but a little fussy to serve on a picnic or on the buffet table. I've made it served on skewers, but that is a little time consuming especially if you have to make many of them.




This version has all of the glorious flavors, and is easy to serve on the buffet table plus it travels well.
Just halve the little tomatoes, cut the Mozzarella into cubes, or buy the little "pearl" size as I did. Add some minced parsley, the red wine vinegar and olive oil and salt and pepper to taste.
This time I added some capers in brine (drained). Sliced scallions, chives or slivers of sweet red onion are also a good addition.
I pluck the smallest basil leaves and add them just before serving in order to retain their bright color and flavor.





It's best served at room temperature to enjoy the full goodness of all the flavors.

~*~*~*~*~ Additional ways to enjoy it: Bobby Flay does a very similar version which he serves as a rough 'relish' with grilled Italian sausages on rolls.  I probably would cut the tomatoes and cheese into smaller pieces in that case, for easier eating, but I'm sure these flavors would taste delicious on grilled sausage or chicken.
If you give it a try, I hope you love it.


Thank you for coming by today!
Cheers ~ mari xo 

Bismarck Pizza (with no knead dough crust)

When you raise chickens, it's a given that you'll search for ways to use their fresh eggs, and this is one way that we accomplish that.

There is an authentic Italian pizza that is similar to this one ~ and a knock off here in the states that is named The Bismarck (I'm not sure where that name originated), but I just call it that pizza with an egg on top. :o)

This time I used the "Artisan Bread in 5-minutes a Day" olive-oil dough for the crust (it's a no knead crust.) You can find the recipe here. But you can use any favorite dough for the crust.

Aside from the egg, the other ingredients that sets this apart from any other pizza I've made (or have eaten), this one includes salt and pepper on the pizza dough, topped with homemade garlic butter ~ those two ingredients really add a nice flavor punch.
 

I baked these on a preheated pizza stone on the outdoor gas grill, but you can also bake them in the oven on your pizza stone.

If someone you know is allergic to eggs, you can just omit ~ but I hope you will try the technique of sprinkling salt and freshly ground pepper on the crust, and definitely try the garlic butter method!

For additional details and the printable recipe you'll find it here on my recipe blog. Have a wonderful day everyone! xo~mari