Fruit Gazpacho

No foolin' -- this is a great cold soup to enjoy as the weather is getting warmer, and just one of the many delicious recipes you'll find in Eat Raw, Eat Well.

Fruit Gazpacho
from Eat Raw, Eat Well (p. 110) with notes by K2

2 cups chopped hulled strawberries
1 cup frozen raspberries (see Tips)
1 cup frozen blueberries
1 cup chopped kiwifruit
1 cup coconut water (see Tips)
1/4 cup freshly squeezed lime juice*
1/4 cup fresh mint leaves
pinch fine sea salt

In a food processor fitted with the metal blade, pulse strawberries, raspberries, blueberries and kiwi until chopped and broken down (it is important to keep the texture at this point). K2: I was a little too enthusiastic so lost some of my texture.

Add coconut water, lime juice, mint and salt.  Pulse to combine.

Serve immediately or cover and refrigerate up to 3 days.

TIPS

(from page 110) You may use any blend of frozen fruit in this recipe. I also like using blackberries, gooseberries or cherries. When making this soup, make sure to use at least 2 cups frozen berries to give the soup body.  K2: I used a frozen berry mix that had blackberries, black raspberries, blueberries and cherries. 

(from page 21) Coconut water, which is the watery liquid inside a young coconut, is nature's electrolyte replacer. It is full of naturally occurring salts and sugars, which help to regulate many bodily functions. It is also a great source of potassium. The best kind is straight from a young organic coconut, but if that is not available the next best thing is pure organic coconut water in cans not lined with biphenol A (BPA) or Tetra Paks. If you're purchasing coconut water, look for high-quality products that don't contain additives or preservatives (many prepared coconut waters have added sugar and other ingredients).

* two small limes will yield 1/4 cup fresh squeezed juice

Flatbread Pizza with Spaghetti Squash, Pear, Brussel Sprouts and Balsamic Drizzle

Okay that's a very long name for a food, but no real easy to shorten it so there you go.

Though I took a short sabbatical from posting, food is never far from my mind and I'm looking forward to bringing you some new fall dishes and dessert treats as we go into the holiday season.

But to start, brussel sprouts...they really are the most adorable little mini cabbages!  Teeny and delicious and very fun to cook with.  So the inspiration for this pizza came from the flatbread appetizer I'd mentioned last time. Made one or two K2 alterations and voila! Something new and exciting.

Flatbread Pizza with Spaghetti Squash, Pears, Brussel Sprouts and Balsamic Drizzle
Since this is a pizza recipe, I don't have exact measurements for everything, just adjust the amounts to what you like and go from there.

Flatbread rounds
Olive oil
Spaghetti squash, roasted and "spaghetti'd"
Brussel sprouts, quartered
Pear, sliced thin
White cheddar cheese, shredded
1/4 cup balsamic vinegar, reduced

PRE-PREP

Spaghetti Squash -- cut the squash in half, scoop out the guts, bake at 350 degrees (face up) for 30-40 minutes.  Take a fork and scrape the insides out to spaghetti it.

Brussel Sprouts -- quarter the sprouts and dry fry them (no oil or coating) in a non-stick pan for 4-5 minutes or until fork tender (and not zombified).

Pear -- slice the pear very thin (1/8") and dry fry them in a non-stick pan for 2-3 minutes or until almost translucent.

Balsamic Vinegar -- in a small saucepan, bring 1/4 cup balsamic to a boil, allow to boil for 3-4 minutes, until it starts to reduce.  Set aside and let it continue to reduce in the pan away from the heat. You can use whatever type of balsamic you'd like, I actually had a sample bottle of Cranberry Pear Balsamic that really did the trick.

LAYERING

I brushed my flatbread with olive oil to give it a minimum coating and add some moisture.

Then I laid my pear slices down, sprinkled them with the shredded white cheddar.

Next I added the brussel sprouts and covered it all with a thin layer of the spaghetti squash.

Finally, I drizzled a moderate amount of the balsamic reduction across the top of the pizza.

Baked at 350 degrees for about 10 minutes, though you can do less time or more time depending on how done you like your pizza.

All that's left is to slice and enjoy.

Little shout out here to my friend Bethany who served as guinea pig on this my latest culinary experiment.  It got a two thumbs up so I think you're going to like it too.

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Angel of Death Brown Sugar Bacon Bites

In honor of tonight's premier of The Walking Dead, I chose to try a heavenly treat from The Snacking Dead combining the peppery pop of cayenne with the warm palate embrace of cinnamon served up on a little slice of bacon bliss.  Enjoy.

Angel of Death Brown Sugar Bacon Bites
variation on original recipe because I need new reading glasses

8 slices of bacon, each cut into 3-inch pieces
   I used a full pack, 12 slices, and cut them into thirds
1/4 cup light brown sugar
1/4 tsp. ground cayenne pepper
   I used 3/4 tsp. because of the reason italicized above
1/2 tsp. ground cinnamon

Preheat oven to 400 degrees. Line a baking sheet with foil and add the bacon pieces in a single layer.

Line another baking sheet with paper towels and place a cooling rack on top.  Spray the cooling rack with nonstick spray and set aside.

In a small bowl, stir together brown sugar, cayenne and cinnamon. Sprinkle the brown sugar mixture evenly over the bacon pieces.

Bake until the bacon is well browned, crisp and bubbling, 16-18 minutes.

Remove the baking sheet from oven.  Transfer the bacon pieces to the cooling rack and set aside to cool completely and firm up before serving.

ah, that would be Dad not waiting until they are cooled

Deadly delightful.

Did I mention you need to get this cookbook?

Saucy Jezebel

 

Thanks to my friend Laura, I have a new church cookbook. If you don't have one in your kitchen collection, you should rectify that. They are a great source of tried and true recipes, family hand-me-downs and family favorites.

I turned my book over to the parents for their review and selections, so tonight I am brining you the first of Dad's many choices. This is a great quick fix for a party or snack before dinner for guests.

JEZEBEL

1 (12 oz.) jar apple jelly
1 (12 oz.) jar pineapple preserves
7 tbsp. horseradish
1-1/2 tbsp. dried mustard

Blend everything together and serve up on crackers with a nice spreadable white cheese.

I used Brie on Water crackers, but you can use cream cheese on Ritz, or a Neufchâtel on whatever cracker you want.

FYI, the longer you let the spread sit, the better the flavors will blend together.

Dipping Fruit with Basil Sugar

 

Now that the weather is getting nicer, more people are flocking to the great out of doors to dine al fresco.  You can tell that people around here are desperate for sunlight and fresh air because despite the yellow pollen coating EVERYthing the outdoor seating area at a local eatery was packed this morning.

So I was in Paris last week for business (yeah, new job is pretty okay) and we ate ridiculously well.  French food is not only delicious, it's so beautifully and creatively presented that you can't help but eat whatever they put down in front of you.  You will be seeing things coming up that have a Parisian inspiration, including tonight's very simple post.

No matter what time of day, there seemed to be a plethora of fresh fruit to enjoy and tonight's post is based on some of the snacks that we were offered during our work day.  These are light, refreshing, easy to make and a great new addition to any picnic offering.

Dipping Fruit with Basil Sugar

1/4 cup white sugar
1-1/4 tsp. basil paste

blueberries
raspberries
Mandarin oranges
pineapple chunks
4" skewers

In a food process, blend together sugar and basil until mixture is a consistent texture.  Put in a small bowl, set aside.

Thread fruit on skewers in descending size order -- pineapple, orange, raspberry, blueberry.

To enjoy, simply dip the fruit in the basil sugar.

Voila, simple dish with a pretty presentation.  Wow your friends.

NOTES

Basil paste is available in the produce section of the grocery store with the fresh herb packages.

If you can't find basil paste, you can always food process fresh basil leaves before adding to the sugar.  Made sure to add a drop of oil to help it come together as a paste, then add in the sugar afterwards.

Teeny Tostadas

 

Salty snack time!  Here's a fun bite-sized snack that's party perfect.

Teeny Tostadas

3/4 cup refried beans
1-1/2 tbsp. fresh chopped cilantro
1/2 tsp. ground cumin
1 cup chunky salsa, drained
1 cup cheddar cheese, shredded and chopped
3-8" flour tortillas

Using a 2-1/2" biscuit or cookie cutter, cut out rounds from the tortillas.  I was able to get seven from each tortilla.

Mix together refried beans, cilantro and cumin.  Set aside.

Put the salsa in a strainer.  Gently stir the salsa around to get rid of the extra liquid, leaving mostly the chunky parts.

Lightly spray or grease a cookie and set aside.  In this case, you'll want to use oil or grease on the pan instead of using a parchment sheet because it will help cook the underside of the tortilla round.

Cover each tortilla round with a thin layer of the bean spread and place on the cookie sheet.

Put a dollop of the salsa chunks on each round and sprinkle with the cheddar cheese.  I shredded the cheese and then chopped it smaller so that it would fit better on the rounds and when you bit into one you don't have to worry about dragging a line of hot cheese down your chin.

Bake at 400 degrees for 7 minutes. Remove from oven and let sit for a few minutes before eating.  Did I mention the hot cheese thing?

You can eat as is (as are?) or with guacamole or sour cream for dipping on the side.

The New Southwest: Stacked Squash Enchiladas

 

So I wanted to feature a recipe from The New Southwest, the cookbook I told you about last weekend.  There were really too many delicious dishes to choose from so I settled on one vegetarian (today's post) and one non-veg (post on Wed).  If these don't convince you to add this book to your collection, nothing will.

This recipe works well as either a side dish or a main course.  The roasted peppers give a nice weight to the flavor without overpowering it.

Stacked Squash Enchiladas
recipe from book with side notes by yours truly

3 large zucchinis, ends removed, cut into large chunks
2 large yellow longneck squash, ends removed, cut into large chunks
2 Hatch green chiles, stemmed, halved vertically (Anaheim chiles may be substituted)
1 tablespoon extra virgin olive oil
salt for roasting and seasoning to taste
8 green onions, ends removed, halved horizontally
juice of 1 large lemon
2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
6 7-inch tortillas
2 cups shredded Monterrey Jack cheese

Preheat oven to 350 degrees F.

Place the zucchini and yellow squash pieces along with the Hatch chile halves on a large rimmed baking sheet, toss with olive oil and a pinch of salt, and roast for 60 minutes. Remove from oven and set aside to cool slightly.

I found that mixing my squash chunks in a bowl first with the oil and salt was easier. Kept pieces from flying about and then I could just pour them out onto the cookie sheet and place the pepper pieces with them.



Place green onion pieces, lemon juice, and cooled squash and chile pieces in the bowl of a food processor fitted with a steel blade and process together to a uniform mixture.

Season with cumin, coriander, and salt to taste, and pulse process just to blend.  Pour mixture into a large bowl.

 

Set up a small assembly line with your bowl of enchilada sauce, tortillas, cheese and a 9-inch nonstick pie plate.  Begin assembly by dipping each side of one tortilla in the sauce, then placing in the bottom of the pie plate.  Note that this sauce is quite thick so don't worry if the sauce doesn't really adhere to the tortilla -- you're just trying to dampen the tortilla.

Instead of dampening the tortillas, I put a thin layer of the sauce on the bottom and then just started the assembly process. I ended up using just 5 tortillas because 6 would have put it well over the edge of my pie dish.

Next spread a generous layer of the sauce on top of the tortilla and top with a sprinkle of cheese. Repeat with the remaining tortillas.  Once your stack is assembled top with any remaining cheese.

 

Bake for approximately 20 minutes or until cheese is melted and tortillas are slightly crisp at the edges.  You may opt to broil your enchiladas for an additional 1 to 2 minutes, just to crisp up the melted cheese on top.

Remove baked enchiladas from oven, slice, and serve immediately.

YIELD: approximately 4 servings.

NOTES

Don't forget, the best way to prevent inadvertent eye or face burning is to wear gloves when handling the raw peppers.

If you want your enchiladas to have a bit more bite, you can always roast the peppers with the seeds.

Scallops Bechamel on Toast

Since I'm in Maine visiting relatives, I figured it would be an act of sacrilege to leave the state without whipping up a little fresh seafood something-something.  Fortunately I have a generous family who stepped up to be my taste testers.  :)

I was going to call this "Chipped Scallops on Toast" a la "Chipped Beef on Toast" but my retired military uncle reminded me of the no-so-flattering nickname given to that taste treat, so I went with something a little more appealing.  No matter what you call it though, it is D-lish!

Scallops Bechamel on Toast

bechamel sauce
2 cups milk
4 tbsp (1/2 stick) butter
1/2 cup flour
1/4 tsp white pepper
1/4 tsp salt
1/8 tsp nutmeg

scallops mix
1 lb. fresh sea scallops, cut in half (or quarters depending on their size)
1 cup shitake mushrooms, chopped
1/2 cup ham steak, small diced
1 small onion, diced
1 tbsp minced garlic
1 tbsp olive oil

soft crusted French baguette, sliced
1-2 tsbp parmesan cheese

To make the sauce:

In a small saucepan, scald milk (aka heat to almost but not boiling).

In another heavy bottom saucepan, melt butter over low heat. Whisk in flour and blend until it forms a roux, cook for 1 minute then remove from heat.

Pour in half of the heated milk and mix until the roux is incorporated.

Return to low heat and stir until it thickens.  Add in rest of heated milk with white pepper, salt, and nutmeg.  You can adjust the seasoning to taste.

Remove from heat and set aside.

To prepare the scallop mix: 

Heat oil in a large skillet over medium heat.  Add in onions and garlic.  Cook 2-3 minutes or until the onions start to turn translucent.

Add in the scallops and cook for 3-4 minutes or until the scallops start turning opaque white (half cooked).

Add in the diced ham, and cook for 1-2 minutes.

Add in chopped shitake and cook for 1-2 minutes.

When the scallops are completely cooked, reduce the heat to low and pour in the prepared bechamel sauce.  Mix well, the sauce will thicken as it sits.

Remove from heat.

Slice the baguette into 1" thick slices (cut on a diagonal to make larger pieces).

Place the slices on a cookie sheet covered with foil.  Place the cookie sheet in an oven pre-heated to 350 degrees.  Toast until the top half starts to crisp up, then turn them all over and continue to toast until the second side is crispy as well.

Remove from oven.  Cover each slice with a generous spoonful of the scallop bechamel.  Sprinkle with parmesan cheese.

Set the oven to broil and place the cookie sheet under the broiler.  Cook for 1-2 minutes until tops are toasted.  Remove and serve.

NOTES

Want to send a special shout out to my favorite Maine-iacs for letting me commandeer the kitchen and use them as my guinea pigs.

From the oohs and aahs and happy grunting noises, I took that to mean the family thought it was pretty good.  It is fairly rich so be warned.

You want a soft bread to toast so that it will be crunchy (versus chewy). 

All of the chops and dices were small so that biting into the toast would be easy and not messy.

These can be made into appetizers or a meal, depending on how big you cut your bread.

Edamame Hummus

 

Okay, it's not Irish, but it is green!  Got this idea from a caterer I work with and wanted to see if I could put together my own version of an edamame spread she does.  I based the recipe on the ingredients used in making hummus so...edamame hummus, here you go.

Edamame Hummus

6 oz. shelled, fully cooked edamame (soybeans)
1/2 tsp sea salt
2 tbsp water
4 tsp lemon juice
2 tsp olive oil

Put edamame in a food processor (or blender) with the salt and pulse on low until beans are broken down.  Will be pretty grainy.

Add the water and blend on high until beans start to come together.  Slowly drizzle in the lemon juice and oil until it looks like a rough puree.

May need to scrape down the sides during the process because edamame is very mealy and doesn't blend as easily as garbanzo or black beans do when making hummus.

Serve with your favorite dipping veggies or toasted pita wedges.

NOTES

If you haven't tried edamame before, you should give them a whirl.  They are high in protein, with almost the same amount found in meat and eggs only without the cholestrol. 

The key thing to note about edamame is that you don't want to eat them raw; raw soybeans are toxic and need to be steamed or boiled before eaten.  You can find shelled ready-to-eat edamame in the vegetable section at most grocery stores.

You can eat them plain or server with a sprinkle of sea salt.  If you order them in a restaurant, they will bring out the steamed pods and you can suck or chew the beans out of their pods.

They make a great addition to salads or stir-fry, and make a mighty fine hummus as well.  Use it in lieu of hummus in a wrap or spread it on a crostini and top with your favorite seafood.

 

Cheddar Bay Biscuits with Crab Dip

 

More fun with Superbowl food ideas.  Here's a new combo for you to try out.  My friend Chell told me about these yummy biscuits she makes (AND shared her recipe, thank you Chell!) and I thought they would pair up nicely with a crab dip recipe that I have that goes over gangbusters with my party people.

The nice thing about this combo is that as stand alone items they work just as well.  With the dip, you can go cold or hot depending on your preference.

Cheddar Bay Biscuits with Crab Dip

biscuits
2-1/2 cups Bisquik
4 tbsp cold butter
1 cup shredded cheddar cheese
3/4 cup milk
3/4 tsp garlic powder
3 tbsp butter, melted
3/4 tsp dried parsley

Using a pastry blender (or fork), combine Bisquik and cold butter in a large bowl until evenly lumpy/mealy.

Add in grated cheddar, milk and 1/4 tsp garlic powder. Either use your hands or a wood spoon to gently blend but not overmix.

Cover a cookie sheet with parchment paper and drop batter by a generous tablespoon.

Bake for 10-12 minutes or until lightly browned.

While the biscuits are baking, melt butter and mix with parsley and 1/2 tsp garlic powder.

Once the biscuits are done, remove from oven and brush tops with the herbed butter.

Makes 2-1/2 to 3 dozen deliciously light and flavorful biscuits.

cold crab dip
12 oz cream cheese, softened
2 tsp minced garlic
3 tbsp dry white wine
3 tbsp lemon juice
1-1/2 tsp prepared horseradish
1 tsp Worchestershire
1/4 cup minced white onion
12 oz canned crabmeat, flaked
salt and pepper to taste

Whip together cream cheese, garlic, wine, lemon juice, horseradish, and Worchestershire until well blended.

Fold in crabmeat and onions, season with salt and pepper to taste. Sprinkle with dried parsley.

Makes 3 cups.

NOTES

I cut up my butter into little cubes to make it easy to blend in.  Cuts back on blending time.

I used fat free cream cheese which despite being refrigerated was soft enough to blend easily without having to leave out for a long time.  Gently squish the box at the grocery store and you'll see what I mean.

If you want to make it a hot crab dip simply add 1 tbsp milk or cream to the cold crab dip recipe. Transfer dip to an oven-proof dish and bake at 375 degrees for 15-20 minutes. Top with 3 tbsp chopped almonds (optional).  Serve hot.

I used Chicken of the Sea White Crab Meat, took three 6 oz cans (= 4 oz drained).