Recently I needed a way to use up some left over veggies and cheeses and thought that a Savory Crostata would fill the bill. The dough was a classic flour, butter, salt, water dough with a bit of cream cheese to make it nice and tender. For my filling I caramelized a few shallots with rosemary from the garden and then added some crispy pancetta cubes from a previous dish. Once warmed through I added a few carrots and 1/2 of a red bell pepper, medium diced. Once the veggies were tender I moved the filling to a bowl to cool slightly while I rolled out my crust. Just before adding the filling to the center of my 12″ pastry I added the three types of cheeses that I had left over from a previous party – gorgonzola, fontina and white cheddar, cut into small cubes. Leaving a 2 inch border around the filling I then crimped in the edges, slightly covering the filling. A quick brushing of a beaten egg and a dusting of parmesan cheese and fleur de sel on the crust and the crostata was ready for the oven. 25 minutes later I enjoyed a quick and easy way to use up left over ingredients from the fridge. And it was wonderful! I will follow up shortly with a detailed recipe.
Savory Crostata My Way
Filed under Salads & Bread, Vegetables
Salted Honey Caramels
After trying many different recipes I decided to take the best from each preferred method and create my own. The following is the culmination of many bags of wasted sugar, many different textures and many visits to my dentist (joking!). I love using a very dark, rich honey which combined with good quality butter, gives a richness of flavor to the caramel that truly makes a difference. Try experimenting with your favorite brands and flavors of honey and create your own custom caramel. Fleur de sel in and on top of the caramel provides a double punch of saltiness that I love. Experiment with many of the other specialty salts out there and have fun with it!
Salted Honey Caramels:
1.5 cups sugar
1/2 cut very dark, intense honey
1 stick (4oz) unsalted butter
1-cup heavy cream
1-1.5 teaspoons fleur de sel plus more for sprinkling on top
Add sugar and honey into a large, non-reactive pot. Turn on the heat and let the sugar and honey melt and cook until caramelized to a deep, dark brown color. Shake the pot if necessary to get all the crystals to melt but don’t stir. Use a pastry brush dipped in water to clean sides of pot if crystals form.
While the sugar is cooking, bring the cream to a very gentle simmer.
When the sugar mixture reaches the color you like, whisk in the butter in small knobs until well mixed, then add the warmed cream and whisk until smooth. Add the salt at this point and place your candy thermometer in the pot and cook until the mixture reaches 260 degrees F or 125 C.
Pour the hot caramel (be very careful here!) onto a cookie sheet lined with parchment or a Silpat mat. (*You can also use an 8″x8″ baking dish for thicker caramels) Let the caramel cool until you can handle it, then cut into small squares and roll (if you used the cookie sheet, or cut into small squares if you used the baking dish) Sprinkle the tops with additional Fleur de sel and wrap in parchment paper squares – practice with one until you get the paper size right then cut several stacks at a time.
*Note: I prefer to use an 8”x8” baking dish which makes 64, 1-inch caramels. Rolling the caramels like a “tootsie” candy is cute but I find it more work than the 1-inch version, which is a perfect bite.
Filed under First Courses & Deserts
Honey/Lavender Shortbread Cookies
This is a delicious take on the classic shortbread recipe. Dried lavender and honey were added to the recipe which adds fragrant and sweet notes to the buttery shortbread. I used powdered sugar and baking powder which gave the finished product a softer, more delicate bite than the classic recipe, which is quite firm and crunchy. These cookies are so buttery, slightly salty and literally melt in your mouth!
Here is the recipe:
Honey Lavender Shortbread Cookies
Recipe Courtesy of Michael John Rizzo
2 cups all-purpose flour
3/4-teaspoon salt
1/2-teaspoon baking powder
1 tablespoon dried or fresh lavender flowers
6 ounces unsalted butter, softened (the best quality you can find)
2 tablespoons honey (the darker the better)
1/2-cup confectioner’s sugar
1. Combine flour, salt, baking powder and lavender in a medium bowl.
2. Using an electric mixer or the paddle attachment on a stand mixer, cream the butter and sugar. Add the dry ingredients and mix until just combined.
3. Spoon dough out onto a large rectangle of parchment paper and make a nice, even roll to form a log. Transfer dough to refrigerator and chill until firm, about 1 to 2 hours.
4. Preheat oven to 350 degrees and line a baking sheet with parchment paper of a Silpat mat. Cut the log of dough into 1/2-inch slices. (I used a serrated knife to make this easier)
Place the slices on sheet, spacing them about 2 inches apart and bake about 8 minutes or until a light, golden brown. I turn my pan after half of the time to ensure even cooked
shortbread.
Enjoy!
Filed under First Courses & Deserts
A Legendary Tart
I found a recipe for Bakewell Tart recently and after doing some research, discovered the wonderful history of this delicious desert. Invented in the 1800′s in the village of Bakewell in the UK, this recipe combines some fabulous flavors all in one bite. A buttery pie crust is layered with raspberry jam and then spread with a filling of eggs, sugar, almonds, butter and vanilla bean (also known as frangipane). After baking for 30-35 minutes you end up with a beautifully browned tart that is delicious on it’s own or topped with vanilla ice cream or whipped cream. This desert takes a bit of time to make but it’s worth it!
Filed under First Courses & Deserts
Cajun-Spice, Lemon & Garden-Fresh Oregano Marinade Used 2 Ways:
While trying to come up with a main course to compliment the Carrot-Ginger soup in my previous post, I developed this marinade. It worked quite well for both chicken breasts and tri-tip of beef, to satisfy both members of the household;=)
Both cuts of meat were drizzled with olive oil and then given a healthy sprinkle of a Cajun-Spice blend. Grated lemon rind, salt and freshly chopped oregano leaves were added and then I turned the meat to coat before covering with plastic and placing into the refrigerator for at least an hour. I turned the pieces mid-way to ensure all the spicy, lemony goodness got absorbed. This weekend I chose to grill on the stove top but you can certainly take it outdoors to the barbecue. After grilling for 5-6 minutes per side I allowed my meat to rest, loosely covered with foil. I chose to serve over a bed of jasmine rice that I cooked with chicken stock and lemon rinds but a wild rice variety would also be nice. I topped with cooking juices from each cut of meat and added a dollop of compound butter that I made for my carrot-ginger soup. I have to say, the cajun spices combined with the fresh lemon and oregano married very well together and made a fine main course after the soup. 
Soup made easy…
This weekend I found a great recipe in a cooking magazine that proved to be the easiest and most satisfying soup I have ever made. Carrot/Ginger soup. Simple ingredients included onions, carrots, ginger root and a potato. Homemade chicken stock (or vegetable, if you prefer) and salt all simmered together until the veggies were tender. A quick cool down and then the immersion blender did the honors. Topped with a compound butter made with green onions and chili flakes and a dusting of roasted peanuts. Simply divine!
Filed under First Courses & Deserts
Profiteroles Two Ways
After simply fearing the idea of making my own pate a choux pastry, I decided recently to go for it. Well, it wasn’t rocket science and I have discovered my favorite desert! Melted butter, flour and salt are combined and then whipped with eggs until a glossy dough forms. After piping out and baking my pastry rounds I filled them in 2 ways:
For the first I combined whipping cream, fine white sugar, vanilla extract and a touch of liquor and after filling served with a dusting of powdered sugar. For the second I filled my pastry with vanilla ice cream and drizzled with buttered caramel sauce and a dusting of sugar. 
Filed under First Courses & Deserts
