Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita

Posted by artfulgourmet on Apr 8, 2013 in Beef, Comfort Food, Dressings/Marinades, Ethnic Recipes, Gourmet Food and Drinks, Grilled Recipes, Healthy Cooking, Lamb, Mediterranean, Product Reviews, Sauces, Savory Dishes, Spicy Food, Spreads/Dips, Spring Recipes, Uncategorized | 0 comments

If you haven’t tried Moroccan Harissa before, listen up. It’s a lovely pepper sauce blend made with chili peppers, bell peppers, garlic, extra virgin olive oil, vinegar, salt. That’s it. And it’s totally delicious.

Harissa is a staple of Tunisian and Moroccan cuisine, and it is the central condiment in kitchens in North Africa used as a spread, a dip or drizzled on top of nearly any dish. Versatile as it is, you can pair it with lamb or pork, fish, chicken or beef as a marinade or base for a Moroccan tagine dish. Drizzle some over couscous and grilled vegetables, or use it as a dressing for potatoes or dip some grilled flatbread or pita in it.

I first tried Mina Harissa Pepper Sauce last year when I met owner and creator Mina from Casablanca Foods at the Just Food Conference, and fell in love. They were giving away samples of their red pepper Harissa sauce that came in three different styles (Mild, Medium and Spicy). It had just the right amount of heat, and tons of flavor from the chilies, bell peppers and garlic.

They now have a new flavor made with green chilies and green peppers that is equally delicious with a medium spicy heat and tangy flavor. I was lucky enough to sample some of this new green goodness sauce and created a tasty, fun recipe to go with it – Spiced Moroccan Burgers with Green Harissa, Feta and Mint over Grilled Pita. The burgers are mildly spiced with cumin, ancho chile, onion, garlic and mint, then served over grilled pita and topped with the green harissa sauce, crumbly fresh feta, chopped fresh mint and sun dried tomatoes. They’re super easy to make, and super flavorful with the delicious blend of spices, fresh herbs and ingredients. Enjoy!

Learn more about Mina Harissa

Shop for Mina Harissa products online at Abe’s Market or Amazon.com

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2013 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first. I received a bottle of Mina Harissa Green Harissa Sauce for product sampling. All opinions expressed are my own and this is not a paid advertisement.

5 Holiday Appetizer Recipes and Colavita Olive Oil Holiday Giveaway!

Posted by artfulgourmet on Dec 9, 2012 in Appetizers, Asian Food, Baking, Chicken, Chinese Recipes, Fall Recipes, Food Styling & Photography, Gluten-Free Recipes, Gourmet Food and Drinks, Holiday, Holiday Recipes, Pies and Tarts, Pork, Savory Dishes, Side Dishes, Spanish Food/Tapas, Special Occasion, Spicy Food, Spreads/Dips, Uncategorized, Vegetable Dishes, Vegetarian, Veggies, Winter Recipes | 40 comments

Holiday Appetizer Recipes & Colavita Holiday Giveaway

The holidays are here, and what better way to celebrate by throwing a holiday cocktail party with friends and family? I’ve teamed up with Colavita this season to celebrate with all of you, by creating  some delicious Holiday Appetizer recipes using their World Selection and Private Selection Extra Virgin Olive Oils and Flavored Cooking Oil blends. 

Colavita Olive Oil Giveaway!

*THIS GIVEAWAY HAS ENDED - Congratulations to Manda Kay, the winner of our Colavita holiday giveaway! Hope you cook up lots of goodies with your EVOO & Balsamic Glace! Happy Holidays

I’ve teamed up with Colavita this holiday season and giving away some of their delicious olive oils and balsamic vinegars so you can celebrate the season by cooking up some holiday goodies of your own! The winner will receive: one (1) 3/4 liter of Colavita Private Selection Fruttato EVOO, one (1) 32 oz Roasted Garlic EVOO plus one (1) 29.5 oz bottle of their Balsamic Glace. 

All you have to do to enter the giveaway is leave me a comment at the end of this post telling me what your favorite Holiday Appetizer to make with olive oil is.

*For extra entries, just follow me on twitter, facebook, pinterest, google+, tumblr or sign up for my newsletter (at the top right hand side of this page) and tell me you did so in the comments section. **As an added bonus, Colavita is also offering a 25% discount to all of my readers on any purchase in their online store. Simply enter the code ‘AG25′ to receive the discount upon checkout!

**This giveaway begins on Sunday, Dec 9th and ends Sunday Dec 23rd at midnight EST, where one person will be selected by random from the comments section below.**

Colavita World Selection Olive Oils are a new collection of extra virgin olive oils exploring the tradition in countries outside of italy from estates and farms in Australia, Argentina, California, Greece, Spain and Portugal as well as other prime olive oil growing nations. Read more about a few of my favorites that I used in my recipes below!

Colavita 100% Californian EVOO

The warm climate in the “Golden State” of California fosters both grape and olive cultivation perfect for wines and olive oils. The Colavita 100% Californian EVOO is pressed from olives grown in the Sacramento and San Joaquin valleys of California. The mild flavor makes this oil perfect for all culinary applications. Enrich your favorite meal with a drizzle of EVOO and a glass of wine.

Read more and get it online

Colavita Roasted Garlic EVOO

Colavita Roasted Garlic EVOO is a product originally created exclusively for BJ’s Wholesale Stores. To many it has become the “gateway product” that exposes customers to the entire Colavita family of products. It is raved about on their online store so we wanted to share it with all of you! It’s the perfect finishing oil and wonderful for enhancing garlic already present in your dish. Try it on Garlic Bread or my Homemade Pita Chips (recipe below).

Read more and get it online

Colavita 100% Argentina EVOO

The Argentina EVOO was a hands-down favorite at this year’s New York Wine and Food Festival. Arbequino, Coratina and Manzanilla olive cultivars grown in the Catamarca and Mendoza regions of Argentina give this EVOO and intense, fruity aroma and taste. Pair this EVOO with soups, roasted fish, grilled vegetables and red meat for an unbeatable duo.

Read more and get it online

Colavita Private Selection Fruttato EVOO

Colavita’s Fruttato Oil has recently been inducted into the Colavita “Private Selection” line. This line was created to highlight the products which have received the honor of being marked a Colavita family favorite. It is made by cold pressing new harvest olives just before their peak ripeness. The result is a full bodied EVOO which is slightly pungent with peppery flavor notes.

Read more and get it online

Colavita Roasted Garlic Oil Blend

This Colavita Premium Blend is an all-purpose cooking, frying, and salad dressing oil which combines the delicate hint of roasted garlic in a light Canola Oil and Virgin Olive Oil Blend. It is a versatile oil that is naturally low in saturated fats and has no trans fats.

Read more and get it online

 Holiday Appetizer Recipes

Sweet and Spicy Chicken Bites

Caramelized Onion, Ricotta & Pancetta Tart

Parmesan Garlic Artichoke Dip w/ Homemade Pita Chips

Sage, Lemon & Garlic Cocktail Meatballs

Crunchy Zucchini Sticks w/ Yogurt Dill Sauce

*This is a sponsored post by Colavita, but as usual, all opinions expressed are my own. I received 5 bottles of Colavita olive oil samples to create the recipes for this article and holiday promotion. Winners of the giveaway will receive the prizes directly from Colavita by mail and should expect 2-3 weeks delivery time due to the holidays. 

**All photographs, recipes and copy are copyrighted by Kristen Hess/The Artful Gourmet 2012 and cannot be republished without my permission or credit on the reposted original material from this article or website.

Food Gone Wild! Eating Aliens & Preserving Wild Foods Press Event @ Haven’s Kitchen NYC

Posted by artfulgourmet on Jul 29, 2012 in Appetizers, Asian Food, Book Reviews, Entrees, Food and Drink Events, Healthy Cooking, Seafood, Seafood Recipes, Side Dishes, Spreads/Dips, Uncategorized, Vegan, Vegetable Dishes, Vegetarian, Veggies | 0 comments

Preserving Wild Foods & Eating Aliens

I recently had the opportunity to attend a special press dinner in support of the upcoming launch of Jackson Landers’s book, ‘Eating Aliens’ and of Matthew Weingarten and Raquel Pelzel’s book, ‘Preserving Wild Foods.’  The dinner was a preview of some of the recipes from their upcoming book launches this Fall with Storey Publishing, held at the lovely cooking school and event space at Haven’s Kitchen in NYC. I met the Chefs and Authors, publishers and other journalists from the food media world. We learned about invasive species and foraging wild foods as well as the philosophy behind sustainable eating, hunting and cooking and sampled wild and amazingly delicious dishes from their books.

Haven’s Kitchen NYC

So what kind of wild food did we actually eat? Delicious food it was, but stuff you wouldn’t normally think of or hear about or see on a restaurant menu for a Saturday night dinner out on the town. We ate Dandelion Jelly Toasts, Pan-fried Snakehead (a large, black, meaty invasive fish that is absolutely delicious and tastes like swordfish!), Lionfish with Furikake Seaweed Salt  (my favorite dish of the night, see recipe below), Chinese Mystery Snails, Fiddlehead Ferns, Wild Ramp Pesto, Pickled Garlic Scapes, Pickled Wild Chanterelle Mushrooms with Crostini (another one of my favorites! see recipe below), Homemade Sausage, and Duck Prosciutto, Mulberry Shortcakes and more delicious wild, foraged foods.

This event was a great learning, tasting and meet and greet experience with other foodies and talented chefs, hunters and cookbook authors. They made this wild food taste so good it made me want to start foraging my own wild mushrooms, ramps and berries and start canning and pickling my own gourmet creations, while supporting sustainably and reducing the amount of invasive species around the world all at the same time. I can’t say I’ll be hunting my own game or diving to catch fish with my bare hands anytime soon – I’ll leave that to the masters that I met that evening…

Jackson Landers

Jackson Landers, Author/Invasive Species Hunter/Adventurer. Check out all of Jackson’s adventures hunting, cooking and traveling and some great photos on his website The Locavore Hunter. Preorder the ‘Eating Aliens’ book online.

Matt Weingarten

Matthew Weingarten is a New York City-based chef who has garnered great acclaim for his heritage comfort food. His food reflects a strong sense of place and season, and he is a committed proponent of sustainability and authenticity. He is a director on the board of Chefs Collaborative and lives in Brooklyn, New York. Read more/pre-order ‘Preserving Wild Foods’ Cookbook online.

Raquel Pelzel

Award-winning writer Raquel Pelzel has collaborated with professional chefs on thirteen cookbooks, including the James Beard-nominatedDamGoodSweet and Masala Farm. She is a former editor at Cook’s Illustrated and lives in Brooklyn, New York. Check out Raquel’s website for more info on her background, cookbooks and recipes.

Below are some great photos I captured from the event - CLICK HERE TO VIEW FULLSCREEN SLIDESHOW

Mulberry Shortcakes

Dandelion Jelly Toasts

Wild Chanterelle Mushrooms

Snakehead Fish

Snakehead Fish w/ Pickled Sea Vegetables

Dried Seaweeds & Sea Vegetables

Chinese Mystery Sea Snails

Prosciutto & Rhubarb Crostini

Pickled Garlic Scapes

Pickled Beans

Lionfish

Pan-Seared Lionfish w/ Furikake Seaweed Salt

Homemade Sausage & Duck Prosciutto

Dried Cured Meats

Pickled Canned Veggies & Pesto

Fiddlehead Ferns

Snakeheads on a plate - Jackson Landers discussing the invasive species, Snakehead Fish, at the press dinner event, by Helenah Swedberg on Vimeo.

Another great video “Close to the Bone” - An intimate and suspenseful portrait about hunting, sustainability and love by videographer Helenah Swedburg.

Here’s a couple of my favorite recipes from the Preserving Wild Foods Cookbook that we sampled at the press event. Enjoy!

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Pickled Chanterelle Mushrooms 

In a large bowl, put

2 pounds chanterelle mushrooms, brushed free of dirt and debris
8 shallots, finely diced
2 tablespoons fresh thyme leaves
1tablespoon roughly chopped marjoram leaves
2 bay leaves
2 sprigs fresh rosemary

Put in a skillet

12 black peppercorns
6 allspice berries
1 whole clove
1 tablespoon fennel seeds

Toast the spices over medium-high heat until fragrant and the fennel seeds take on a bit of color, about 2 minutes. Add 1/4 cup kosher salt. Stir in the salt and continue to cook until the salt is warmed through, another 1 minute.

Pour the salt and spices over the mushrooms and herbs and set aside while you make the pickling liquid. In a medium saucepan, boil

2 cups water
1 cup fruity olive oil
1/2 cup aged sherry vinegar
1/4 cup dried currants
8 garlic cloves, thinly sliced
2 tablespoons sugar

Pour over the mushrooms, tightly cover the bowl with plastic wrap, and set aside until the bottom of the bowl is cool to the touch and the liquid is at room temperature, 1 to 2 hours.

Sterlize the jars and divide the mushrooms among the still-warm jars, leaving 1/2 inch headspace. Clean the rim of the jars with a clean kitchen towel before covering with the lids. Fasten the lid and band. Set up a hot water bath and submerge the jars placing gently on a canning rack, covering with 1 inch of water. Bring the water to a boil and process the jars for 15 minutes in a boiling water bath.

When processing is complete, use the canning tongs to transfer the hot jars to a kitchen towel-lined surface. Listen for the pops of the seals as the jars cool.

The next day, test the seal by pressing on the center of the lid (it shouldn’t bounce back). Simply put the jar in the fridge and use right away.

Store in a cool, dark, dry place preferably between 50 and 70 degrees F, for up to a year.

Eat alone or serve on an antipasti platter with smoked, cured meats, cheeses and vegetables with crusty bread or crostini and crackers.

Makes 2 pints (four 8 oz jars).

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Furikake Seaweed Salt (Fish and Meat Seasoning)

Furikake gives a blast of umami to the most ordinary of meals. Sprinkle it on plain sticky rice and any type of noodle, simply prepared steamed veggies and lightly grilled or pan-seared meats and fish. The sesame seeds reduce the amount of salt in the seasoning and the mineral-rich seaweeds ensure that you’re body gets what its craving when you hanker for a salty snack.

In a small bowl,

2 tablespoons fine sea salt
1 tablespoon sugar
1/4 cup warm water

and set aside. Heat a medium skillet over medium-low and pour in

1 cup sesame seeds

Toast the sesame seeds, stirring often, until they are golden, 5 to 7 minutes. Pour the salt-sugar water over the sesame seeds. The liquid will bubble violently; once it calms down, stir the sesame seeds so they don’t clump. Reduce the heat to low and continue to toast the sesame seeds for 30 seconds. The pan will be almost dry at this point. Watch the seeds, as you don’t want the sugar to burn. Remove the pan from the heat and crumble in

2 sheets nori
1 (6-inch) sheet dulse (or  1/4 cup dry dulse flakes)

Set the pan back over low heat and stir the dulse and seeds. The seaweed will soften up a bit, and then become fragrant and dry. Once the seaweed is crisp again and dry to the touch, after about 30 seconds, remove the pan from the burner and turn out the seasoning onto a large platter to cool. Put the furikake into a glass jar or shaker and use to season anything that needs a wake-up call. (This is the seasoning we sampled on the Pan-Seared Lionfish – it was absolutely AH-MAZING!!!!)

Makes about 1 1/2 cups.

—–

All photos credited to Kristen Hess, The Artful Gourmet. Copyright 2012. Please do not share or distribute any of the photos or videos on this website commercially or for personal use without permission from the respected owners.

Recipes Worth Sharing: A Collection of Favorite Regional Recipes

Posted by artfulgourmet on Mar 21, 2012 in Appetizers, Baking, Book Reviews, Breakfast, Breakfast Food, Chicken, Cocktails, Comfort Food, Desserts, Drinks and Cocktails, Entrees, One-Pot Dishes, Pork, Salads, Savory Dishes, Seafood, Seafood Recipes, Side Dishes, Slow Cooked/Stews, Soups, Spanish Food/Tapas, Special Occasion, Spreads/Dips, Spring Recipes, Things I Love, Uncategorized, Vegetable Dishes, Veggies | 2 comments

Recipes Worth Sharing Cookbook

I recently picked up a cookbook at a conference called Recipes Worth Sharing by Favorite Recipes Press. It’s a collection of the most prized, tried-and-true tested home cook recipes from some of the most popular regional community cookbooks and charitable organizations in America. I remember my Mom and Grandmother would occasionally cook from these spiral-bound community cookbooks and they usually made some type of yummy salad or casserole dish for a Sunday family brunch or neighborhood potluck supper. Usually these cookbooks go unappreciated or overlooked, but this one deserves to be noticed.

The reason I picked up this book was mainly because of the recipes themselves, not the beautiful photos which normally are what grab my attention when I pick up or buy a cookbook. The recipes are a collection of delicious comfort food, down-home favorites and are not particularly complicated to make but delicious all the same. A lot of these recipes remind of the Southern cooking I experienced and learned to make when I lived in Atlanta and made trips to Savannah, Charleston and New Orleans - lots of seafood, fresh veggies and salads, grilled and roasted meats, pasta dishes, homemade breads, pies and desserts, and of course the delicious creamy casseroles made out of basically EVERYTHING under the sun. The foods and recipes in this book are the ones that your Grandmother and Mother probably made too, and passed along to their friends at church, bridge club or the local junior league. Fussy and stuffy recipes they are not, but simple, delicious and comforting – they are indeed.

The recipes in the book are organized in typical categories: Appetizers and Beverages, Breads and Brunch, Soups, Salads and Sandwiches, Entrees, Fish and Seafood, Vegetables and Sides, Cakes, Pies and Cookies, Desserts, and Kid’s Recipes. I’ve gone through the book and picked out a sampling of my favorite recipes below (a few from each category) to share with you. I hope you enjoy them and maybe even try a few for your next potluck party or family picnic. If you want to check out the cookbook for yourself – you can preview and purchase the cookbook online. Enjoy!

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Beach Bites

8 ounces cream cheese, softened
2 tablespoons milk
1/2 teaspoon horseradish
1 tablespoon melted butter
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cooked crab meat, drained
2 scallions, chopped
1 cup cooked shrimp, cut into small pieces
40 frozen phyllo cups, thawed
Grated parmesan cheese
Sliced almonds

Blend the cream cheese, milk, horseradish, butter, wine, salt and pepper in a mixing bowl. Fold in the crab meat, scallions and shrimp. Fill the phyllo cups with the seafood mixture. Place on a baking sheet. Sprinkle with the cheese and almonds. Bake at 400 degrees for 10 to 12 minutes or until heated through.

Makes 40.

Recipe from Toast of the Coast, The Junior League of Jacksonville, Florida

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Savannah Sin

2 cups shredded Cheddar cheese
8 ounces cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green onions
1/3 cup chopped green chilies
1/8 teaspoon Worcestershire sauce
1 (1-pound) round loaf French or Sourdough bread

Combine the cheddar cheese, cream cheese, sour cream, ham, green onions, green chilies and Worcestershire sauce in a bowl and mix well. Cut a thin slice from the top of the bread loaf; reserve. Remove the center carefully, leaving a shell. Cut the bread from the center into 1-inch cubes. Fill the bread shell with the dip; top with the reserved top. Wrap in foil. Bake at 350 degrees for 1 hour. Serve with the bread cubes, crackers or chips.

Serves 20.

Recipe from Downtown Savannah Style, The Junior League of Savannah, Georgia.

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Pirate’s Milk Punch

1 cup sugar
1 cup bourbon (not sour mash)
1 cup French brandy (Cognac)
1 cup vodka
2 ounces pure vanilla extract
1 teaspoon freshly grated nutmeg
Whole milk

Combine the sugar, bourbon, brandy and vodka in a gallon container with a lid. An empty gallon milk jug will work. Secure the lid and shake vigorously until the sugar is dissolved. Add the vanilla and nutmeg; shake well. Add the milk, 2 cups at a time, until the jug is full; shaking well after each addition. Chill for 8 to 24 hours before serving. Serve very cold or over ice in old-fashioned glasses. Sprinkle freshly grated nutmeg over the top before serving.

Makes 1 gallon (16 servings).

Recipe from The Life of the Party, The Junior League of Tampa, Florida.

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Eggs “Bama”-dict

Eggs:
6 English muffins, split into halves
Butter to taste
12 slices Canadian bacon
15 eggs
1 cup (4 ounces) shredded sharp Cheddar cheese
Salt and pepper to taste

Hollandaise sauce:
4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of Tabasco sauce
1/2 cup (1 stick) butter

To prepare the eggs, toast the English muffin halves and spread with butter. Brown the Canadian bacon in a skillet; drain. Whisk the eggs in a bowl until light and frothy. Add the cheese, salt and pepper and mix well. Arrange the muffin halves in the bottom of a baking dish, split side up. Top each muffin half with a slice of Canadian bacon. Pour the egg mixture evenly over the Canadian bacon. Bake at 350 degrees for 20 to 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Slice into squares around the muffin halves.

To prepare the sauce, combine the egg yolks, lemon juice, salt and Tabasco sauce in a blender and process until smooth. Bring the butter to a simmer in a saucepan. Remove from the heat and immediately add to the egg yolk mixture in a find stream, processing constantly at high speed until combined.

To serve, top each serving with a spoonful of Hollandaise sauce. Note: The sauce can be kept warm in a baking dish placed in a pan of hot water.

Serves 12.

Recipe from Shall We Gather, Trinity Episcopal Church, Wetumpka, Alabama.

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White Spanish Gazpacho

3 cucumbers, peeled and cubed
1 small garlic clove
3 (14 ounce) cans chicken broth
3 cups sour cream
3 tablespoons white vinegar
2 teaspoons salt, or to taste
4 tomatoes, chopped
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
3/4 cup sliced almonds, toasted and salted
Croutons

Puree the cucumbers and garlic in a blender. Pour into a bowl. Whisk in a small amount of chicken broth until smooth. Whisk in remaining chicken broth gradually. Whisk the cucumber mixture gradually inot the sour cream in a bowl. Stir in the vinegar and salt. Chill, covered, until cold. Ladle into 6 chilled soup bowls. Top each with equal portions of the tomatoes, parsley, green onions, almonds and croutons.

Serves 6.

Recipe from Recipes of Note, Greensboro Symphony Guild, Greensboro, NC

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Sweet Tart Salad

Poppy Seed Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1 tablespoon poppy seeds
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce

Salad:
10 ounces salad greens or 16 cups torn lettuce
4 cups chopped Granny Smith apples
2 cups garlic bagel chips, crushed
4 ounces blue cheese, crumbled
1/4 cup chopped pecans
1 tablespoon pepper

For the dressing, combine the sugar, oil, vinegar, poppy seeds, paprika and Worcestershire sauce in a jar with a tight-fitting lid and seal tightly. Shake to mix. Chill, covered, in the refrigerator until serving time. The flavor is enhanced if made in advance and chilled.

For the salad, mix the salad greens, apples, bagel chips, cheese, pecans, and pepper in a salad bowl. Add the dressing and toss to coat. Serve immediately.

Serves 8.

Recipe from Tables of Content, Junior League of Birmingham, Alabama.

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Toasted Brie Chicken Tea Sandwiches

2 pounds boneless skinless chicken breasts, cubed
2 cups chicken broth
1 cup mayonnaise
1 cup red grapes, sliced
3 ribs celery, finely chopped
2 teaspoons Italian herbs
2 teaspoons pepper
1 teaspoon onion powder
6 to 12 croissants
2 (8 ounce) wheels Brie cheese, rind removed and cheese sliced

Preheat oven to 375 degrees. Combine the chicken and broth in a roasting pan. Roast for 12 to 18 minutes or until cooked through. Do not allow the chicken to brown. Drain and discard the broth. Place the chicken in a large bowl and let stand until cool. Mix the mayonnaise, grapes, celery, Italian herbs, pepper and onion powder in a bowl. Stir in the chicken. Cut each croissant into halves crosswise and cut each half into halves horizontally. Toast the croissants. Place a slice of Brie on half of the croissant pieces. Top with the chicken mixture and the remaining croissant pieces.

Makes 12 to 14 sandwiches.

Recipe from Savor the Seasons, The Junior League of Tampa, Florida.

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Seurat Salad

1 (14 ounce) can artichoke hearts, drained and sliced
1 (14 ounce) can hearts of palm, drained and sliced
1/4 cup chopped green onions
1 tablespoons finely chopped fresh parsley
6 tablespoons salad oil
2 tablespoons fresh lemon juice
Juice of 2 garlic cloves
4 ounces bleu cheese, crumbled
Salt and pepper to taste
Romaine leaves
2 large tomatoes, cut into 12 slices
1/4 cup crumbled crisp-cooked bacon

Combine the artichokes, hearts of palm, green onions and parsley in a bowl and mix gently. Add a mixture of the salad oil, lemon juice and garlic juice and bleu cheese; toss to mix. Season with salt and pepper. Chill, covered, in the refrigerator until serving time. The salad may be prepared to this point one day in advance. Line 6 chilled salad plates with romaine. Arrange 2 tomato slices on each salad plate. Top with the artichoke mixture. Sprinkle with the bacon just before serving.

Serves 8.

Recipe from Art Fare, Toledo Museum of Art Aides, Toledo, Ohio.

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Father Art’s Pozole

1 tablespoon vegetable oil
1 (2-pound) pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 large onion, minced
4 garlic cloves, minced
3 cups chicken broth
10 tomatillos, husked, cored and cut into quarters
1 bunch cilantro, stems removed
1 (15-ounce) can hominy, drained and rinsed
2 whole dried red chiles, stems removed
Salt and pepper to taste

Heat the oil in a large heavy skillet over high heat. Add the pork and saute until brown on all sides. Reduce the heat to medium and add the onion. Cook for 10 minutes or until the onion is tender, stirring occasionally. Add the garlic and cook for 1 minute. Combine the pork mixture with 3 cups of chicken broth in a large saucepan. Simmer for 1 1/2 hours or until the pork is very tender. Combine the remaining 2 cups chicken broth with the tomatillos and cilantro in a blender and process until pureed. Add the puree, hominy and red chiles to the pork mixture and simmer for 15 minutes. Remove and discard the chiles and season with salt and pepper. Ladle into bowls and serve with chopped onion, shredded lettuce, thinly sliced radishes, cheese, cilantro and lime wedges.

Note: Pozole can be prepared a day or two in advance and chilled, covered, until needed. Reheat over low heat to serve.

Recipe from The Bells are Ringing: A Call to Table, Mission San Juan Capistrano Women’s Guild, San Juan Capistrano, California.

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Oven-Fried Chicken

6 whole chicken breasts, split and skinned
3 1/2 cups ice water
1 cup nonfat plain yogurt
1 cup Italian-seasoned breadcrumbs
1 cup flour
1 tablespoon Old Bay seasoning
1/4 teaspoon garlic powder
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon freshly ground black pepper
Cayenne to taste

Spray a baking sheet 3 times with a nonstick cooking spray. Rinse the chicken. Place the chicken in the ice water in a bowl. Spoon the yogurt into a medium bowl. Combine the bread crumbs, flour, Old Bay seasoning, garlic powder, Creole seasoning, thyme, basil, oregano, black pepper and cayenne in a sealable plastic bag, shaking to mix. Remove 2 pieces of chicken from the water; coat with yogurt. Place the chicken in the plastic bag with seasonings, shaking to coat. Arrange on the prepared baking sheet. Repeat the process with the remaining chicken. Spray the chicken lightly with nonstick cooking spray. Place the baking sheet on the bottom oven rack. Bake at 400 degrees for 1 hour, turning every 20 minutes to assure even browning.

Recipe from A Taste of the Good Life: From the Heart of Tennessee, St. Thomas Hospital, Nashville, Tennessee.

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Crabmeat Mornay

1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint heavy cream
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Red pepper to taste
Salt to taste
1 pound white crabmeat

Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in puff pastry shells.

Recipe from River Roads Recipes: The Textbook of Louisiana Cuisine, Junior League of Baton Rouge, Louisiana.

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Baked Heirloom Beets with Balsamic Vinegar

1 pound of beets various colors, leaves and stems trimmed (golf ball size)
10 garlic cloves, pressed
1/4 cup fresh marjoram or oregano
Salt and pepper to taste
1/4 cup balsamic vinegar
1/3 cup olive oil

Preheat the oven to 400 degrees. Arrange the beets, garlic, and marjoram on a sheet of foil large enough to enclose. Season generously with salt and pepper and bring the sides of the foil up. Pour a mixture of the vinegar and olive oil over the beet mixture and seal the foil.

Bake for 1 hour or until the beets are tender. Let stand until cool enough to handle. Peel and slice or chop the beets, reserving the juices. Serve the beets with the reserved juices over watercress or mixed salad greens or as a side to grilled meats. Serve at room temperature if desired.

Serves 4.

Recipe from California Mosaic, The Junior League of Pasadena, California.

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Church Street Squash

2 pounds yellow or zucchini squash (or medley of both)
1 medium onion, chopped
4 tablespoons butter, divided
3/4 cup sharp Cheddar cheese, grated
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 egg, whisked
1/2 cup Pepperidge Farm stuffing mix, plain
1 tablespoon paprika

Cook squash until tender. Mash with fork after draining. Let stand until cool. Saute onion in 2 tablespoons butter until yellow, not brown. Mix squash, onion, cheese, sour cream, salt, pepper and egg. Gently pour into greased casserole. Sprinkle stuffing mix on top and dot with 2 tablespoons butter. Sprinkle paprika on top. Cook, uncovered 30 minutes at 350 degrees or until bubbly. It does freeze well after cooking and covered.

Serves 6.

Recipe from Charleston Receipts Repeats, Junior League of Charleston, South Carolina.

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Fresh Peach Crisp

1 cup flour
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine or butter
4 cups fresh peaches, sliced
1 tablespoon lemon juice
2 tablespoons water

Combine flour, sugar, brown sugar, salt and cinnamon; cut in margarine or butter with 2 knives or pastry blender until mixture resembles coarse cornmeal. Combine peaches, lemon juice and water; spoon into a greased 9x9x1 3/4 inch baking dish. Sprinkle flour mixture over peaches. Bake, covered, at 350 degrees for 15 minutes. Remove cover and bake 35 to 45 minutes longer.

Serves 6.

Recipe from Savannah Style, Junior League of Savannah, Georgia.

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Lochness Bars

1/2 cup margarine
1 (6 ounce) package chocolate chips
1 cup peanut butter
1 (10 1/2 ounce) package mini marshmallows
4 1/2 cups crispy rice cereal
1 cup peanuts, optional

Frosting:
1 (6 ounce) package chocolate chips
1 (6 ounce) package butterscotch chips

Combine margarine, chocolate chips, and peanut butter in a saucepan. Cook over low heat until melted, stirring until smooth. Add marshmallows and stir until melted. Blend in cereal and peanuts. Spread in 13x9x2 inch baking pan. Chill until firm. Prepare frosting by melting chocolate chips and butterscotch chips together, blending until smooth. Spread on chilled bars. Cut into 2×1-inch bars.

Makes 60 bars.

Recipe from Children’s Party Book, The Junior League of Hampton Roads, Virginia

Top 10 {Things I Love} :: March 2012

Posted by artfulgourmet on Mar 2, 2012 in Desserts, Dressings/Marinades, Drinks and Cocktails, Italian, Italian Food, Mediterranean, Product Reviews, Restaurant Reviews, Spicy Food, Spreads/Dips, Things I Love, Uncategorized | 0 comments

Anthropologie Home

1. Anthropologie Home

I don’t know about you, but I am completely obsessed with Anthropologie. Everything in that store has a handcrafted, creative, bohemian feel that makes me want to throw on a pair of sandals and a sundress and move to California. The home store is a mecca full of beautiful dishes, plates and table settings and the kitchen and cooking area is a must-see for the foodie and cook in the house. Gorgeous hand-painted plates and ceramics, cookbooks, kitchen gadgets, pottery, linens, and oh my, the cute aprons! Totally love this place. Find this fun, cool stuff online or in retail stores.

http://www.anthropologie.com/anthro/category/kitchen/home-kitchen.jsp

buon Italia

2. buon Italia, Chelsea Market

The next time you’re in New York City, you must visit the Chelsea Market in the Meatpacking District – if only for the FOOD!! My favorite place in there is buon Italia, an Italian food store that sells fresh cheese, butter, meat, fish, olives, bread, and pasta. Inside is every Italian imported foodstuff you could ever dream of: truffles and capers, olive oils and vinegars, coffees, teas and chocolates, sauces, spreads and preserves, pastas, grains, nuts and spices…you name it, they got it! It’s a foodie haven and impossible to pass by (or leave once you enter!) Everything in the store is fresh and authentic Italian, and reasonably priced too. You won’t walk out of there without an Italian feast ready to be made at home – this I promise you.

buon Italia, Chelsea Market
75 9^th Ave, New York NY 10011 | 212 633 9090

http://buonitalia.com/

mina harissa spicy

I discovered these lovely sauces when I attended the Just Food Conference in NYC and love the tasty flavor and heat. Harissa is a traditional Moroccan red pepper sauce made with red chiles, red bell peppers, garlic, extra virgin olive oil, vinegar and salt. Creator Mina, a native from Casablanca, learned how to create this luscious spicy sauce from a neighbor when she was 16, and experimented over the years to develop her own recipe. This sauce is delicious as a condiment with a kick – pair it with lamb, BBQ chicken, or grilled scallops, or use it as a base in a tagine (a North African meat and vegetable stew served in an earthenware pot) served with couscous or rice. The sauce comes in mild, medium or spicy (my favorite!) and can be ordered online at Abe’s market.

http://www.casablancafoods.com/

Annas Thins

4. Anna’s Thins

I found these delicious little treats on a recent excursion to The Cellar at Macy’s on 34^th Street in NYC. Anna’s Thins are crispy, thin and come in four flavors: Ginger, Orange, Chocolate Mint and Almond. They have just the perfect amount of sweetness, are delicate and crunchy, and totally melt in your mouth. I dipped the Ginger thins in a vanilla latte which was delicious – another tasty idea would be to crumble them over butternut squash ravioli for a touch of some sweet crunch, or use them to make a cheesecake or pie crust. According to Anna’s and Swedish tradition, these crunchy thins can bring you good luck too. Simply place one of the cookies in the palm of your hand, then make a wish. Tap the cookie in the middle with your index finger – if it breaks into three pieces, your wish will come true. Sweet!

http://www.annasthins.ca/

34 degrees crispbreads

5. 34 Degrees Crispbreads

I love these fun, clever crackers by 34 Degrees! Super light and crispy, these flatbreads are also made with all natural ingredients. They have 6 different flavors: lemon zest, whole wheat, cracked pepper, rosemary, original and sesame. Great with cheese and are an awesome alternative to bread – pair brie with prosciutto, arugula and fig for a great snack. Top the crisps with smoked salmon, an herbed chicken salad or southwestern shrimp salad. If you want a mini-dessert, try layering mascarpone cheese and lemon curd topped with a mint sprig or spread them with peanut butter, honey, and almonds. I really love how light and airy they are…they really let the toppings shine and are also great on their own. Cute design too!

http://www.34degrees.com/

Honey Hazelnut Cocoa Cream

6. Le Querce Honey Hazelnut Cocoa Cream

I found this delectable chocolate spread when I was at Buon Italia (see store info above) in Chelsea Market. It’s kind of like Nutella, but even better! It’s made with Acacia Honey, Piedmont hazelnuts and cocoa and has a sweet, creamy, chocolate-y, nutty flavor, with a hint of honey – this stuff is addicting! Delicious on toast, crackers, pancakes or simply by itself. Beware: don’t try this stuff at home alone.

http://www.agricirie.it/dettaglio.asp?C=136&P=2514&M=0&n=4

Friedmans Lunch

7. Friedman’s Lunch, Chelsea Market

On a recent trip to Chelsea Market, my friend and I were in search of a healthy lunch and a glass of wine. We discovered Friedman’s Lunch – a great little spot inside the market that serves up fresh, local and organic food. Friedman’s Lunch was named after Milton Friedman, the famous economist, who popularized the expression “There’s no such thing as a free lunch”. And while the lunch there isn’t free, it’s certainly delicious and reasonably priced.

Friedman’s has a fun, buzzing atmosphere with an open kitchen, friendly waiters, music, large mirrors and chalkboard menus making it a welcome spot for a cozy lunch while shopping at the market. The menu has a great assortment of comfort food including down-home favorites such as buttermilk fried chicken, beef brisket burgers, two-bean turkey chili and grilled cheese sandwiches with tomato soup.

Friedman’s Lunch is committed to using organic ingredients, mostly from local food purveyors around New York. Their brunch and dinner menus offer a wider variety of salads and breakfast dishes and delicious all the same. They’re open 7 days a week and also deliver with online ordering. Definitely worth a trip (if only for the gooey grilled cheese sandwich with tomato soup!)

Friedman’s Lunch
Chelsea Market
75 Ninth Ave, New York, NY 10011 | 212.929.7100

http://www.friedmanslunch.com/

NY Gourmet Coffee

8. New York Gourmet Coffee

I discovered this great line of handcrafted artisan coffees at the Coffee and Tea Festival last weekend in NYC. With all the coffee and tea brands overwhelming me at the show, this one particular brand stood out. Why? First off, they have about 100 different flavors that will knock your socks off: Vanilla Macadamia, Banana Caramel, Chocolate Irish Cream, Crème Brulee, Holiday Sugar Cookie, Kahlua Cappuccino, Jamaican Me Crazy…and the list goes on. They also offer a line of specialty and organic/fair trade coffees (Costa Rican, Brazilian, Kenya-AA, Sumatra, Columbian, etc.) The best part of all is that it’s a local New York brand originating in Long Island, and the owners are passionate about making fresh roasted coffee on a daily basis and handcrafting all of their unique flavors. You can purchase their coffees online and at several retail locations in LI, NJ and CT. Next stop is Manhattan!

http://www.newyorkgourmetcoffee.com/

Falksalt

9. Falksalt

I don’t know about you, but I love salt. Not overdone, of course, and not just regular table salt. I’m talking REAL salt. Big, flaky, sea salt. The GOOD stuff. Falksalt is a Swedish brand that has been making this good stuff for over 180 years, and is made with the advice of professional gourmet chefs. This is serious salt, folks. Big, chunky, crystal flakes; so beautiful you almost don’t want to take it out of the package. Falksalt has a line of flavors that will knock your socks off: Wild Garlic, Wild Mushroom, Smoked, Citron, Rosemary, Red Chili, Chipotle, Black and Natural. Perfect for sprinkling over fresh or roasted veggies, rimming a fancy cocktail or for crusting a beautiful piece of fish or steak. This is not your everyday table salt – save it for a delectable occasion.

http://www.falksalt.com/

Joseph Joseph Bowls

10. Joseph Joseph

Joseph Joseph is a cool brand I discovered that makes fun, colorful, modern kitchen and cooking tools. With their bright colors and sleek, edgy designs, you can’t pass these up. I bought the 5-in-1 Unitool – which basically gives you well, 5 utensils in 1: slotted spoon, turner, cutting tool, solid spoon and spatula. Even better, it’s safe for non-stick cookware and heat resistant up to 480 degrees. Love it! I also got the Nest 6 Multicolor Prep Bowl Set that comes with six kitchen items in one: 4 measuring cups, and a small and medium mixing bowl, that fit nicely together and come in gorgeous bright colors to brighten up your kitchen.  Check out their other cool tools online, or find them at Sur La Table or The Cellar at Macy’s. Fun!

http://www.josephjoseph.com/