Coconut & Lime: recipes by Rachel Rappaport

Salmon Dill Egg Salad

2013-05-20T00:00:00.000-04:00

Ingredients:
6 hard-boiled eggs
1/4 cup mayonnaise
2 teaspoons Dijon
3 oz Norwegian smoked salmon, minced
1 1/2 tablespoons minced dill
freshly ground black pepper

Directions:
Remove the yolks from the eggs. Place them in small bowl. Mash lightly then stir in the mayo, mustard, pepper, salmon and dill. Chop the whites (discarding some if desired). Stir them into the egg mixture. Serve immediately or refrigerate in an air-tight container.

My thoughts:

I'm still on my quest for an egg salad I will love. For this one, I didn't actually put in all of the whites; I think I had about 3/4 of an eggs' worth left. I did this because I think part of my hesitation to love egg salad (despite loving deviled eggs) is that the egg white sort of remind me of the sneaky, potato-disguised ones I find in potato salad. It is so disappointing to bite into what you think is a potato only to end up with egg! Especially if you aren't expecting any eggs in the salad. You, of course, can leave in all your whites but I found leaving them out made for a creamier salad that I enjoyed. More like a deviled egg salad than a straight egg salad. I threw some salmon and dill in because I love them and that was a good choice too. Lots of flavor throughout.

Rye Kielbasa Frittata

2013-05-17T00:01:00.000-04:00

Ingredients:
8 eggs, beaten
1 lb smoked kielbasa (I used wiejska which has garlic and marjoram), diced
1 small onion, diced
8 oz crimini mushrooms, diced
3/4 oz chives, chopped
1/4 cup milk
2 cups cubed rye bread
sea salt
freshly ground black pepper

Directions:
Preheat oven to 325. In a 12 inch cast iron skillet* heat oil and butter. Saute the kielbasa, onion and mushrooms until the onion is translucent. Whisk together the eggs, milk, chives and spices. Set aside. Add the bread cubes to the pan and saute for 1 minute. Pour in the egg mixture. Stir to evenly distribute the sausage, onions and garlic. Keep on medium heat and cook until just beginning to set. Bake about 10 minutes or until the top is just beginning to brown. Remove from pan and slice.

*or other oven-safe skillet

My thoughts:

One of the many good things about living in Baltimore is the abundance of Polish markets. I'm not just limited to national brand grocery store kielbasa (although a lot of the grocery stores here also sell locally made kielbasa). I can find kielbasa with the flavor profile I want for a dish. I'm partial to the garlic-y varieties so I used that. I also used up some leftover Polish rye bread I had. It was sort of an experiment but I really liked how it turned out. The bread stucked up some of the egg mixture so the texture was a little denser than a regular frittata but in an appealing, I don't need to serve bread with this sort of way. It added a lot of flavor to the dish as well. Not to mention the sturdiness meant the leftover were both tasty and easy to reheat the next day.

3 Fiber One Mix-ins: Cocoa Nib Raspberry, Toasted Whole Grains & Tropical,

2013-05-17T00:00:00.000-04:00

Ingredients:
3/4 cup Fiber One 80 Calories Chocolate Squares
6 oz 0% plain Greek yogurt
1 tablespoon cocoa nibs
1/2 cup raspberries

Directions:
Layer the cereal, yogurt, nibs and berries in a parfait glass or bowl. Serve immediately.

Ingredients:
1 cup Fiber One Nutty Clusters and Almonds
2 tablespoons rolled Kamut (khorasan wheat flakes)
2 tablespoons old fashioned rolled oats
1 tablespoon milled flax seed

Directions:
Place Fiber One Nutty Clusters and Almonds in a mixing bowl. Set aside. In a small, dry skillet, heat the kamut and oats until lightly browned and toasted. Allow to cool. Add to the cereal and top with flax seeds. Toss to evenly distribute all ingredients. Store in an airtight jar or eat immediately.

Ingredients:
1 cup Fiber One Nutty Clusters and Almonds
1/4 cup macadamia nuts
1/4 cup coconut flakes
1/4 cup dried pineapple chunks

Directions:
Toss Fiber One Nutty Clusters and Almonds together with macadamia nuts, coconut flakes and pineapple in a small bowl. Serve dry or with milk.

My thoughts:

Fiber One asked me to come up with 3 ways to jazz up their cereal. I went the route of adding some new flavors but also a lot of nutritional ingredients as well like cocoa nibs, kamut flakes, oats and flax. The perfect way to mix up breakfast or a snack! Check out other Fiber One ideas here on their Facebook page.

Lemon Cucumber Salad

2013-05-15T00:00:00.000-04:00

Ingredients:
6 mini cucumbers, sliced into 1/4 inch rounds
1 small onion, halved and thinly sliced
1 lemon, thinly sliced
1 bay leaf

dressing:
1 tablespoon lemon juice
1/2 cup 10% Ättiksprit (Swedish white vinegar)
1/2 cup water
1 tablespoon black peppercorns
1 1/2 tablespoons yellow mustard seed
1 1/2 tablespoons dill seed
1 tablespoon salt
1 tablespoon sugar

Directions:
Toss together the salad ingredients in a small nonreactive bowl or jar. Set aside. In a second bowl, whisk together the dressing ingredients until the salt and sugar dissolve. Pour over the salad and allow to sit at least 3 hours prior to serving.

Note: If you keep this too long in the fridge, you'll find it has turned into pickles! Which are also tasty, of course!

My thoughts:

I love cucumber salad in the warmer months because you can make it ahead of time and it is refreshing. Plus it reminds me of pickles, which is another big love of mine. I used some Swedish vinegar in the recipe, which is like regular white vinegar but much more acidic. It made the lemon rind very, very soft and completely infused the cucumber in only 3 hours. As for the flavor of the dish? Very bright, very lemon-y and crisp. Perfect for serving with any summery meal.

Bacon Braised Potatoes

2013-05-13T00:00:00.000-04:00

Ingredients:
2 strips crisp thick cut bacon, diced
1 large onion, halved the thinly sliced
2 lb mixed Betty Crocker Fresh Baby Red and Yellow Potatoes
3 sprigs' worth of thyme leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
3 cups chicken stock
1 oz crumbled Gorgonzola

Directions:
Saute the bacon in high-walled, lidded pot until crisp. Drain the bacon grease from the pot.

In a single layer, arrange all of the potatoes and onions into the bottom of the pot. Cook for 1-2 minutes without stirring. Add the thyme, pepper, salt and chicken stock. Bring to a boil. Reduce heat and partially cover with a lid. Continue to boil for 20 minutes or until the broth has evaporated to the point of only reaching the halfway point of the potatoes.

Carefully use the back of a spoon to gently crack the skin of each of the potatoes. Raise the heat slightly and continue to cook until all of the broth has evaporated and the potatoes have browned on the underside, about 10 minutes. Flip the potatoes and cook the other side for about 5 minutes. Remove from heat. Sprinkle with Gorgonzola. Serve immediately.

My thoughts:

When the folks at Betty Crocker asked me to come up with a recipe showcasing the versatility of potatoes, I knew the method I wanted to use. It is very simple but not one I see very often. You are basically braising the potatoes in just a bit of liquid then cracking their skins and allowing them to caramelize. It is based on an old French method but I jazzed it up (and honestly, gilded the lily) by adding bacon, onions and just a sprinkle of cheese at the end. The The potatoes are positively dripping with flavor and the onions caramelize with virtually no effort on your part and the whole dish is just a the most savory, smoky, decadent way to serve potatoes. I like using baby potatoes, I most often use the yellow-fleshed varieties or the mixed bag of red white and blue if I can find* them but fingerlings work well too. Don't use cut up or whole large potatoes because the texture will not be correct and all of the yummy crispness will be missing.

*blue potatoes have been oddly absent from the stores lately, even in potato chip form. Blue potato blight?

Sabich

2013-05-08T00:00:00.000-04:00

Ingredients:
2 Italian eggplants, thinly sliced
6 pitas, halved
6 hard-boiled eggs, sliced
1/3 cup hummus

for the Israeli salad:
2 tomatoes, cubed
1 English cucumber, cubed
1 small onion, cubed
3 tablespoons minced Italian parsley
juice and zest of one lemon
sea salt
freshly ground black pepper

Directions:
Toss together the ingredients of the salad. Set aside.

Heat a small amount of olive oil in a large skillet. Pan fry the eggplant slices until just golden. Drain on paper towel-lined plates. Assemble the sandwiches by spreading some hummus in each half of each pita pocket and filling with eggs, eggplant and salad. Serve immediately.

My thoughts:

I've been on an international sandwich kick so when I came across the Israeli sandwich, sabich, I had to re-create it at home. It contains hard-boiled eggs and eggplants, which I love, plus hummus and Israeli Salad, which include two more of my favorites, tomatoes and cucumbers. You don't have to go all out and make the pita yourself (although they are very good, so if you have the time, do it!) as I did and if you don't, the sandwich comes together quite quickly. While the eggplant is lightly fried, it isn't battered which cuts down on the cooking time quite a bit. Like any sandwich there are a few variations, some use huevos haminados instead of plain hard-boiled eggs, some add pickles or amba, some add potatoes or other vegetables or sauces. There are even "sabich inspired" sandwiches on rye, whole wheat bread or even a croissant(!). But the sabich at the most basic form is what I've shared here; eggplant, hard-boiled eggs, and salad all stuffed in a pita. I do think grilling the eggplant instead of frying it would be a fun twist and if it wasn't raining today, I think I would have made both the eggplant (brushed with oil) and the pita on the grill. Sabich makes a great sandwich to pack for lunches as well as the eggplant does not have to be served warm. I would pack the salad separately and add it right before serving to avoid sog. I served mine with some cauliflower pickles on the side to add a bit of punch.

Spring Chicken Pasta Salad with Lemon-Thyme Dressing

2013-05-06T00:00:00.000-04:00

Ingredients:
4 cups cubed cooked chicken breast
10 oz cooked mafalda pasta
3/4 cup chopped red onion
2 stalks celery, diced
1 1/2 cups bite-sized asparagus, steamed (about 12 stalks)
2 (loose) cups watercress
10 cornichons, sliced into coins
zest of 1 lemon

dressing:
1/3 cup mayonnaise
juice of 1/2 lemon
1 tablespoon sherry vinegar
1 1/2 tablespoons Dijon
3 sprigs' worth fresh thyme
sea salt
freshly ground pepper

Directions:
In a large bowl, toss together the salad ingredients. Set aside. In a small bowl, whisk together the dressing ingredients. Drizzle over the salad and stir to evenly distribute all ingredients.

Tip: Steam the asparagus by adding it to the boiling pasta for the last couple of minutes of cooking.

My thoughts:

In the fall, I made an autumnal chicken pasta salad and realized I had made summer and winter versions previously. So when I realized we didn't have anything for lunch this week, I thought I'd make a spring version. The appearance of tulips, daffodils, dogwoods and asparagus always signal the end of winter and the promise of warm weather to come. So I try and use asparagus in as many ways as I can!

I love hearty pasta salads for lunches and picnics because then I don't have to worry about packing bread or crackers, I can just grab the pasta salad and some fruit and go!

Sauerkraut Cream Pie

2013-05-03T00:00:00.000-04:00

Ingredients:

1 cup sugar
1/4 cup light brown sugar
2 tablespoons cornmeal
1/2 cup buttermilk
1/2 cup milk
4 eggs
1 teaspoon vanilla
1/2 cup finely shredded sauerkraut (drained, if necessary)

1 10-inch graham cracker crust

Directions:
Preheat oven to 350. In a large bowl, whisk together the sugars and cornmeal. Add the buttermilk, milk, eggs, and vanilla. Mix until well combined. Fold in the sauerkraut. Pour into prepared crust and bake for 45 minute or until "set" (even in the very center) and lightly browned. Allow to cool completely on a wire rack.

My thoughts:

The other day I received a tweet from a former Baltimorean asking if I had ever had sauerkraut cream pie. My response was a disappointed "no" but I can't say that anymore! Unlike some sauerkraut "pies" I've come across before, the sauerkraut cream pie is sweet, not savory. I love sauerkraut and am always interested in hearing about new ways to use it so I knew I had to make this pie. The origins of the sauerkraut cream pie is a bit murky but it seems to hail from the midwest where perhaps it won a contest at a sauerkraut festival. Or maybe it was an Amish recipe. No one seems to know. If I had to guess, I wouldn't be surprised if it was one of those budget and ration-stretching wartime recipes that used unexpected ingredients in place of ingredients, like in this case, I'd bet coconut, they were unable to get. The finished product is very similar texture to a coconut cream pie. If you know more about the origins of the pie, let me know in the comments.

She found a recipe in an old Baltimore Sun article and further googling uncovered a few more recipes but they all appeared to be the same. The few people who appeared to have actually made the pie seemed to find the recipe lacking: too little sauerkraut, a funny texture or the recipe made too much. Even though I hadn't had the pie before from the recipe and descriptions I could tell it was basically a chess pie with sauerkraut added. My source also said she remembered it tasting sort of like a buttermilk pie, which also pointed towards a chess pie, which tastes very similarly.

Since I couldn't find a satisfactory recipe, I set out to create my own ultimate sauerkraut cream pie. Chess pies are made with milk, eggs, cornmeal and an acidic ingredient like lemon juice or vinegar. I didn't need to use an acidic ingredient because I was using sauerkraut. I wanted to add a bit of additional depth to the flavor to help balance the robust sauerkraut so I used buttermilk and brown sugar. Both chess pie and sauerkraut pie are traditionally made with a pastry crust but I thought it might be tasty and lighter in a graham cracker crust. I just used a store-bought crust because I didn't have graham crackers on hand and even buying a fancy organic graham crust was cheaper than a box of graham crackers or crumbs and I'd still have to make make the pie. Save yourself a bit of effort, especially if you'd use store-bought graham crackers anyway. It doesn't make a difference in this pie.

As for the taste? Not sour or salty at all.It is sweet with a hint of vanilla and very creamy. One could even call it "Mock Coconut Pie". Everyone who tasted it, guessed it was a coconut cream pie.

Grilled Pineapple Five Spice Hand Pies

2013-05-01T00:00:00.000-04:00

Ingredients:
1 box Pillsbury® refrigerated pie crusts
2 1/2 cups cubed fresh pineapple
1 teaspoon cornstarch
1 teaspoon five spice powder

Directions:
Unroll the Pillsbury® refrigerated pie crusts. Using a 4 inch cookie cutter or pocket pie mold, cut out 10 shapes. Vent five of the shapes using a small cookie cutter or the tines of a fork. Set aside.

In a large bowl, stir together the pineapple, cornstarch and five spice powder until well combined. Place approximately 1/4 cup of pineapple mixture in the center of the unvented dough shapes.

Top each with the vented half and pinch or press shut.

Place on a platter and freeze for 30 minutes. Meanwhile, prepare your grill according to manufacturer's instructions. Remove the pies from the freezer and arrange on a grill-safe baking or pizza stone.

Place the baking stone on the grill. Close the grill, leaving the vent open. Grill for 10 minutes or until the crusts are fully cooked and crisp.

Remove to a wire rack to cool completely.

My thoughts:

How's that for a bit of sunshine? It is pineapple season in Hawaii, and while I'm stuck here in now drizzly Baltimore, it is as good of an excuse as any to indulge. I love, love the combination of pineapple and five spice. I made this pineapple-five spice sorbet a while back, these fruity baked beans and when I did my Hawaiian inspired Thanksgiving I made a five spice rubbed, pineapple infused turkey and this five spice, pineapple SPAM Hawaiian bread stuffing. These pies are no different. Lushly tropical, they ooze pineapple and just a hint of spice. Perfect to perk up any day!

One tip, make these pies first, then use the hot coals to cook your dinner while they cool on a wire rack.

Blueberry Vanilla Cream Pie

2013-04-29T00:00:00.000-04:00

Ingredients:
3 cups fresh blueberries
3 tablespoons warm water
1 tablespoon vanilla paste
4 teaspoons gelatin
16 oz cream cheese, softened
14 oz sweetened condensed milk

1 10-inch graham cracker crust

Directions:
Puree 2 cups blueberries. Set aside. Pour the warm water into a large bowl. Sprinkle with gelatin. Allow to sit 10 minutes. Add the blueberry puree and vanilla paste and mix until well combined. Beat in cream cheese and sweetened condensed milk. Fold in remaining blueberries. Pour into pie crust. Refrigerate until set, at least 5 hours.

My thoughts:

It is a little early for Baltimore blueberries but the stores are full of tasty blueberries from warmer climes and I couldn't resist making my first ice box pie of the season. Ice box pies are so quick and easy to make because they don't require baking. Some, like this pie, don't even require any cooking at all! Just mix, pour into a prepared pie crust and refrigerate until set. Perfect for potluck or picnic because it travels well and can be made the night before. This pie is super blueberry-y thanks to the pureed and whole blueberries, you get a lot flavor in every bite!

Clam & Fennel Linguine

2013-04-26T00:00:00.000-04:00

Ingredients:
1 onion, finely chopped
1 bulb fennel, diced
3 cloves garlic, minced
1 teaspoon anchovy paste
1/2 cup dry white wine
8 oz bottled clam juice
9 oz fresh linguine, cooked
50 little neck clams
freshly ground black pepper
1/3 cup chopped fresh parsley

Directions:
Heat some olive oil in a large, heavy pot. Sauté onion and fennel until translucent. Add garlic and anchovy paste and cook, stirring occasionally until fragrant. Pour in wine and clam juice and boil until slightly reduced, 3-5 minutes. Add the clams and pepper to the sauce and simmer, covered, until the clams are fully opened. Toss with parsley and pasta.

My thoughts:

I've been on a fennel kick ever since I made that fennel-scallop chowder that was a-mazing. Who knew that fennel paired so well with seafood? Plus a new grocery store opened up and they sell it by the bulb not the pound which I love because fennel is heavy and there is a lot of waste since you don't use the top stalks or the fronds. So I am no longer paying $7-8 for a bulb of fennel! Hurrah! $2.49 is much easier to swallow, at least until I can (hopefully!) find it even cheaper at the farmers market. It just adds a lovely, light almost floral note to the dish while letting the seafood flavor really shine.

Salisbury Steak & Mushroom Gravy

2013-04-24T00:00:00.000-04:00

Ingredients:
1 slice of bread
1/3 cup milk
2/3 lb lean ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, grated
3 cloves garlic, grated
1 onion, chopped
8 oz sliced crimini mushrooms
1/2 teaspoon thyme
1/8 teaspoon nutmeg
1 2/3 cup beef stock
2-3 tablespoons superfine flour (like Wondra)
sea salt

Directions:
Soak the bread in the milk in a small saucer. When fully soaked, squeeze out the excess milk and then break into small pieces. Mix with the meat, grated onion, 2/3 of the garlic, salt and pepper. Form into 4-6 small, flat patties. Heat oil in the pan. Cook until quite browned on both sides and nearly cooked through. Remove to a plate and cover in foil. Add the remaining onion, garlic and mushrooms and saute until the onions are translucent. Add the stock, spices and whisk in the flour. Return the patties to the pan and cook until the sauce has reduced and the patties are fully cooked. Serve immediately over potatoes or noodles.

My thoughts:

I've been in a bit of food-nostalgic mood lately. I had actually been thinking about Salisbury steak when I saw it on the menu at Artifact Coffee as part of their new-ish supper menu and had to have it. We went and it was tasty but I thought it could be improved upon. They served the gravy on the side and it was fine, but the result was more of a of a hamburger served on vegetables with a bit of sauce than true Salisbury steak. Disappointing! I came home and decided I needed to make my own. And serve it over mashed potatoes, as is only proper. It really is quite simple and miles beyond the boil-in-a-bag, tv dinner or soup mix versions you might be familiar with. It is basically a flat meatball in mushroom-y, onion gravy. What isn't there to love?

Hatch Green Chile Sloppy Joes

2013-04-22T00:00:00.000-04:00

Ingredients:
1/3 lb lean ground beef
1/3 lb ground pork
1/3 lb ground veal
6 oz tomato paste
3/4 cup beef stock
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
3/4 cup diced fire-roasted Hatch Green Chiles
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon ground chipotle
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon jalapeno chile flakes
freshly ground black pepper
sea salt

Directions:
In a large saucepan, saute the garlic, onion, peppers and carrot in olive oil until fragrant, about 5 minutes. Add meat and saute until brown, stirring to break up the meat. Add the remaining ingredients. Simmer, stirring occasionally, about 20 minutes, until thickened. Serve on buns.

My thoughts:

In addition to trying to use up things I canned last year, I am trying to eat up food that I froze before it rolls back into season again. I still have a good stash of fire-roasted Hatch Green Chiles in my freezer so I've been tossing them into chili and tacos and other recipes that need a kick. I also made these sloppy joes and they were so good that I thought I'd share. They are spicy so perhaps this is more of a grown-up sloppy joe (if there is such a thing) than the sweet-ish kind you get from a jar. However, the nostalgia factor is still there and honestly, I'd rather eat something tasty than something bottled and "authentic" just for memory's sake. If you want to get really kitschy, serve it with tater tots and serve it on tv trays.

The Sort of Cuban (Sandwich)

2013-04-19T00:00:00.000-04:00

Ingredients:

for the pork
2 lb boneless pork roast
juice and zest of 2 navel oranges
8 cloves of garlic, quartered
1 small onion, thinly sliced
2 tablespoons lime juice
1 tablespoon dried oregano
sea salt
freshly ground black pepper

8 slices Swiss cheese
16 slices lean capicola
1/3 cup dill pickle slices, drained
2 tablespoons Dijon mustard
4 crusty long rolls

Directions:
Place the ingredients for the pork in a 2- or 4-quart slow cooker. Cook on low for 8 hours. Remove from slow cooker and cut into bite sized pieces.

Spread the mustard on the roll. Line each with the cheese, capicola and pickles. Top with pork. Serve immediately.

My thoughts:

I've been in bit of a sandwich mood lately. Which is odd, because normally I go through long periods of severe sandwich ennui, at times bordering on sandwich loathing.

I like hot sandwiches but I don't always feel like panino and I don't always have the time to roast meat for lunch or a quick dinner so I've been using the slow cooker to cook the meat. I am embarrassed I didn't think of this before, it would have have been a great addition to my first cookbook but better late than never, right? This sandwich is sort of a riff on the classic Cuban. I used Dijon instead of yellow mustard, upgraded to capicola from basic ham and while the meat is hot and helps melt the traditional Swiss, I didn't press the sandwich. Instead, I used crusty bread from our local Italian store. It was so good! All of flavors of a Cuban, but much easier (and faster!) to make. I felt like the pork had a depth of flavor that the pork in sandwiches often lack, another plus in the slow cooker column. So go forth and make this sandwich, you won't regret it!

Jammy Ice Cream Soda

2013-04-17T00:00:00.000-04:00

Ingredients:
8 oz seltzer or club soda
1 large scoop vanilla ice cream or frozen yogurt
1 1/2 tablespoons jam (I used strawberry thyme)

Directions:
Spoon the jam into the bottom of a tall glass. Pour in the sparkling water. Top with ice cream. Stir lightly with a long spoon. Serve with a straw and drink immediately.

Serves one.

My thoughts:

I'm still working my way through the jam, pickles, fruit ketchup, fruit butter and barbecue sauce I canned last year. I've been using jam in place of syrup on things like pancakes and waffles and it got me to thinking of other syrupy ways to use jam. I love ice cream sodas. Different than a float, which is made with soda, and easier than milkshakes they combine ice cream and syrup with one of my favorite beverages: sparkling water. This means they are lighter and I think more refreshing than other ice cream based drinks. Adding the jam gives it a fresh fruity flavor that is much tastier (and I'd bet, better for you) than using those garishly colored, artificially flavored fruit syrups they sell. Yum.

New recipe on Relish! The Steak & Green Sandwich

2013-04-16T15:00:00.000-04:00

The people over at Relish and the brains behind Hidden Valley Ranch hired me to develop a new sandwich recipe using their new line of sandwich spreads and dips.

Check out my recipe for the Steak & Green which features surprisingly thick and creamy Hidden Valley Oven Roasted Garlic Parmesan Sandwich Spread & Dip, which adds a rich garlic flavor to a sandwich stuffed with steak, asparagus, avocado, lettuce and cheese.

I bet any of the other varieties—Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip, Hidden Valley Smoked Bacon Ranch Sandwich Spread & Dip or Hidden Valley Country Herb Ranch Sandwich Spread & Dip—would be worthy substitutions. Check out other bloggers' craveable sandwiches using the spread here and don't forget to enter the contest for a chance to win 1,000.

I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Gorgonzola Chive Cheese Ball

2013-04-15T00:00:00.000-04:00

Ingredients:

8 ounces cream cheese, at room temperature
1/2 cup 1/2 inch pieces of chives
5 oz crumbled Gorgonzola
1 oz shredded extra sharp cheddar
1 tablespoon Worcestershire sauce
1 inch chunk of shallot, minced
sea salt
freshly ground black pepper
1/2 cup minced flat leaf parsley
1/2 cup blanched, slivered almonds

Directions:
Place the cheeses, chives, cream cheese, shallot, and Worcestershire sauce in a blender. Pulse until smooth. Scrape into a bowl and chill for 30 minutes to an hour. Scrape it out of the bowl and shape into a ball. Sprinkle the parsley and almonds in a shallow bowl and roll the ball into the mixture until evenly coated. Wrap tightly in plastic wrap and store in refrigerator overnight. Bring to room temperature before serving.

My thoughts:

I don't think people make and eat cheese balls nearly as much as they ought to. Or maybe it is just the people we know (and we do seem to know an inordinate amount of vegans) but never do I see a cheese ball on the table. It is a shame because 1. it's cheese 2. it is pretty easy to make 3. it is always a crowd pleaser and did I mention 4. it's cheese! I know some people think of them and have '50s flashbacks to cheese balls that were made with waxy "nippy" cheese and rolled in salty nuts but cheese balls can be so much more. I like them made with strong tasting cheese like Gorgonzola and rolled in herbs in addition to nuts. You could just do herbs but if you are making it ahead of time, it does keep its shape better for longer when rolled in the almonds. I like to serve it with a variety of fun shaped crackers but you could go healthy and serve with crisp vegetables. Skinny radishes (with their tops left on as handles) are especially good with this one.

Lemon-Dill Shrimp and Pasta Salad

2013-04-10T00:00:00.001-04:00

Ingredients:
1 1/2 lb medium shrimp, steamed and peeled
12 oz tri-color penne, cooked
1 cubanelle pepper, diced
2 mini cucumbers, diced
1/3 cup diced red onion

for the dressing:
1/2 cup mayonnaise
1/3 cup chopped fresh dill
juice and zest of 1 large lemon
sea salt
freshly ground black pepper

Directions:
Toss together the salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients. Drizzle over the salad and toss to coat. Refrigerate at least 30 minutes prior to serving.

My thoughts:

The weather has done a drastic turn around since the freak snowstorm in late March. It has been nearly 80 or even above this weekend which means it is officially hammock and picnic time! I've been shuffling my schedule so I have some free time in the afternoon to get out and enjoy the sunshine. This salad is perfect for just such a day. It is light yet filling and with the addition of the cucumbers, a fairly well balanced meal by itself. Just add some fruit to the side and you are good to go!

Black Rice Salad with Pickled Nectarines & Snap Peas

2013-04-08T00:00:00.000-04:00

Ingredients:
4 cups cooked black rice, cooled
1 pint pickled nectarines or peaches, drained and diced
1/2 red onion, large dice
1 lb snap peas, steamed
1 tablespoon minced Italian parsley
1 tablespoon olive oil
sea salt
freshly ground black pepper

Directions:
Toss the rice, pickled nectarines, red onion and peas. Sprinkle with herbs and spices. Drizzle with olive oil. Refrigerate at least 1 hour prior to serving.

My thoughts:

I'm still on my crusade to use up all of the the jam, pickles, fruit ketchup, butter and barbecue sauce I made last year. These pickled nectarines (actually this jar was a mix of nectarines and peaches) was one of my favorites. They are super flavorful with a fruity pucker than pretty much eliminates the need for much of a dressing. Just let the salad mellow a bit and it will infuse itself with flavor.

I like sharing recipes using home canned foods (or artisanal canned foods you bought) because it really brings the whole canning enterprise full circle. The number one question I get about canning is "what do you do with all the food you can". I do try to stick with small batch canning when possible so I don't end up with a lot of any one food and I give away some jars to friends but I really do try to use as much as I can myself. I do know it is a daunting task so I created a tag of all my recipes that use food I canned myself and a Pinterest board that might be of use to those in need.

Back to the salad, I was excited to see black rice at Costco of all places, so I thought I'd make a cold salad with it. Similarly to wild rice (which isn't even a true rice!) it holds its shape really well even when cold and tossed with other ingredients. It has a nutty flavor that can stand up against strong flavors, like that of the pickles. A substantial yet refreshing salad for a spring meal.

Note: You can make a quick pickle version of the pickled nectarines or peaches. Follow the instructions but refrigerate them instead of canning them. Eat within 2 months.

Jam Filled Buttermilk Sweet Rolls with Jam-Cream Cheese Frosting

2013-04-05T00:00:00.000-04:00

Ingredients:

for the dough:
4 cups flour
1/2 oz yeast
1/2 cup sugar
1/2 cup butter, sliced
1 cup buttermilk
1/2 teaspoon vanilla paste
1 egg, at room temperature
1 teaspoon salt

roll filling:
4-6 oz jam (I used raspberry-plum jam)

frosting:
3 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1 tablespoon jam (I used raspberry-plum jam)
1/8 teaspoon salt

Directions:

In a small saucepan, warm butter and buttermilk to about 120°. Pour into a large mixing bowl, add yeast. Let sit. Slowly add the sugar, vanilla paste and the egg. Add salt and 2 cups of flour on low, mix until smooth. Slowly mix in the remaining 2 cups of flour. The mixture should become a sticky dough at this time. Scrape out the dough onto floured counter top. Knead dough until it doesn't stick to your hands, adding small amounts of flour (up to 1/2 cup) as needed.

Place in a greased bowl. Cover with a tea towel and let rise for about 45 minutes or until it doubles in size. Remove dough from bowl and place on a floured counter. Roll out in a 12 by 24 inch rectangle. The dough should be about 3/4 inch thick. Spread jam in a thin layer over the dough. Roll dough from the short side in into a tight log. Cut into 1 inch thick slices. Place in 2 lightly greased 9 inch round cake pans, forming a circle with one roll in the middle. Preheat oven to 350. Allow to rise about 1/2 hour until they are about level to the top of the cake pan. Bake for about 15 minutes, then test for doneness. Pay careful attention to the creases where the rolls touch each other. Remove to a wire rack or invert on a plate. Whisk together the icing ingredients. Ice while the rolls are slightly warm. Store leftovers in an air-tight container.

My thoughts:

It is that time of year when a canner's thoughts turn to using up all of the jam, pickles, fruit ketchup, butter and barbecue sauce they made last year before canning season hits in full swing. Luckily in Maryland our stone fruit and berry season isn't in full swing for quite a few months so I have to time to clean out my canning cabinet. I've had the idea for a fruity sweet roll for a while now but I had been thinking of it as a way to use fresh fruit. Then I looked at all the jam I have and thought why not try it with jam. I might still make a fresh fruit version when the time comes but I'm over the moon about how these rolls turned out. If you are not a canner, you can, of course, use purchased jam but for best results it needs to be on the thick side. Of course, you also want it to be full of fresh fruit flavor which really shines in these rolls. The dough, made with tart buttermilk, isn't overly sweet as to provide a foil for the icing and jam filling. I don't want to give anyone a toothache! It really is a fun, sweet, fruity alternative to the more traditional cinnamon roll.

Torta Ahogada (drowned sandwich)

2013-04-04T00:00:00.000-04:00

Ingredients:

to serve:
4 long rolls with hard outer crusts (pan salado or other crusty bread with a soft center)
1 1/2 cup Old El Paso Traditional Refried Beans
1 medium white onion, sliced into thin rings

for the pork:
1 onion, cut into rings
3 lb boneless pork roast
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon ancho chile powder
1/2 teaspoon oregano

sauce:
20 dried chiles de árbol (stems and seeds removed)
1/4 cup apple cider vinegar
1/4 cup pepitas (hulled pumpkin seeds)
1/2 medium onion
3 cloves garlic
1 teaspoon dried oregano
8 oz no salt added tomato sauce
salt
freshly ground black pepper

Directions:
Line the bottom of a 4 quart slow cooker insert with the onion rings. In a small bowl, whisk together the garlic powder, minced onion, ancho chile and oregano. Rub into all sides of the pork roast. Place in the slow cooker over the onions. Cook on low 8 hours. Cube or shred the pork. Broil for 5-10 minutes or until crisped around the edges.

Soak the dried chiles in 3 cups boiling water. Soak for 10-15 minutes or until Drain, reserving the liquid. Add the chiles and remaining sauce ingredients to a blender. Pulse until smooth, adding chile liquid as needed to thin the mixture.

Heat the refried beans in a small pan. Spread a small amount of the beans on both sides of the bread. Fill with pork. Top with sliced onion. Close the sandwich and pour the sauce over the top. Eat quickly!

My thoughts:

Old El Paso challenged me to come up with a new and exciting way to use their classic refried beans. I didn't want to take the easy way out and make dip or tacos so I made one of my favorite Mexican sandwiches, torta ahogada. The name literally means "drowned sandwich" and it is adpt. You basically take a meat-filled sandwich and drench it with sauce. Then eat it with your hands. It isn't pretty but it is delish.

Traditionally the sandwich is served with your choice of salsa dulce or salsa enchilosa. Salsa dulce really isn't sweet but it is tempered by tomato sauce while salsa enchilosa is straight chile. I went the dulce route but rest assured, the sauce is still pretty hot but the pepitas and tomato sauce both thicken it and keep it from scorching your mouth. I truly can't articulate how tasty this sandwich this is. The pork is melt-in-your mouth tender with slight crispy bits reinstatement of real carnitas. The refried beans act as sort of a barrier to keep the sauce from turning the sandwich into total mush although the long it takes you to eat the sandwich, the softer and messier it gets. The sandwich is a snap to make as well. The pork cooks all day in the slow cooker, the sauce takes about 20 seconds to make in the blender and the broiling/reheating the beans is simple and can be done simutaiously. Perfect for a special weeknight dinner.

Creamy Loaded Potato Salad

2013-04-01T00:00:00.000-04:00

Ingredients:
2 lb potatoes, cut into small cubes and cooked
1 stalk celery, diced
1/2 cup diced red onion
2 slices thick cut bacon, cooked and chopped
1/2 teaspoon ground mustard
1 teaspoon minced chives
1/3 cup Greek yogurt
1/3 cup mayonnaise
sea salt
freshly ground black pepper

Directions:
Toss the potatoes, celery, onion and bacon together in a medium bowl. In a small bowl, whisk together the mustard, chives, yogurt, mayonnaise, salt and pepper. Pour over the potato mixture. Stir to evenly distribute the dressing. Use the back of the spoon to slightly smash some of the potatoes. Stir again. Serve immediately or refrigerate a few hours.

My thoughts:

There is a place we get our steamed crabs at that has really good potato salad. When we first started going there we didn't realize they sold side dishes and I would either make something at home or we'd end up hungry not too long after we were finished picking crabs. When we realized they sold cold salads, we picked them up and the potato was by far our favorite. It reminded us of a twice baked or "loaded" baked potato but in potato salad form. I am not sure exactly what is in it but this is what I came up with for the months where crabs are out of season and we have no reason to frequent a crab shack. I wouldn't say it is an exact replica, I know the "real" version has green onions not chives and I'm pretty sure that it does not have yogurt (but maybe sour cream) but I like the flavor of the Greek yogurt and it lightens it up a bit. The chives just make it a little more baked potato-y. Try making it for your next crab feast or picnic!

Egg Salad with Watercress-Goat Cheese Spread Crispbreads

2013-03-29T00:00:00.001-04:00

Ingredients:
4 eggs
1 1/2 tablespoons mayonnaise
1 1/4 teaspoon Dijon
1/2 teaspoon capers
pinch celery seed
freshly ground black pepper

for the spread
1/2 (loose) cup watercress
1/4 cup soft goat cheese
1/4 teaspoon anchovy paste
sea salt
freshly ground black pepper

to serve
crispbread

Directions:

Place eggs in pan. Fill pan with cool water until it is about 1 inch above the eggs. Bring a rapid boil. Immediately cover and remove from heat. Sit covered for 12 minutes. Drain, cool under cold water. Slice into eighths. Whisk together the mayo, mustard, spices and capers. Toss with eggs.

In a food processor or mini prep, pulse the spread ingredients until fairly smooth and the watercress is well incorporated. Spread on crisp bread, top with egg salad.

My thoughts:

I never really liked egg salad growing up which in retrospect is somewhat odd. I love deviled eggs and eggs in general (although I still don't really like eggs in potato salad; it is the stealth factor that gets me) but egg salad always left me cold. But in my quest to expand my culinary horizons I thought I'd try to make an egg salad I'd actually like. Taking a cue from foods I do like: deviled eggs, Cobb salad, tea sandwiches and Swedish style open-faced sandwiches I came up with this, which I loved and I think you'd like too. It isn't too mayonnaise-y and the eggs are slightly less than hard boiled so they are creamy rather than crumbly. Most of the "dressing" comes from the yolk, not the mayo, which is a pleasant change from the dare I say, drippy, egg salad I've had foisted upon me in the past.

Coconut Cadbury Rice Krispies "Scotch Eggs"

2013-03-27T00:00:00.002-04:00

Ingredients:
4 Cadbury Creme Eggs, refrigerated overnight and unwrapped
2 tablespoons butter
2 3/4 cups crisped rice cereal (Rice Krispies)
1/4 cup sweetened or unsweetened dessicated coconut
24 marshmallows
sprinkles

Directions:
Melt butter over low heat in a large pot. Add marshmallows and stir until nearly completely melted. Removed from heat and stir in cereal and coconut. Quickly and carefully cover each egg in the coconut mixture and form into an egg shape. Roll or sprinkle with sprinkles. Cool completely. Wrap in plastic wrap or store in an air-tight container.

Note: If you'd like to make more than four, make them in batches rather than doubling or tripling the recipe.

My thoughts:

I love Rice Krispies Treats and I love Cadbury Eggs so I am kicking myself for not thinking of a way to combine the two sooner. I made Rice Krispie Treats (with mint Oreos stirred in!) and noticed that although the marshmallow was certainly hot, the cereal made it cool enough to handle. Perfect for forming into shapes and as it turns out, folding over Cadbury eggs in the same way I fold sausage over real eggs to make Scotch eggs. The trick is to work quickly and to roll the eggs in sprinkles when they are shaped to help keep any marshmallow that is peeking out from sticking to everything just as you would add breadcrumbs to a real Scotch egg. You could also just roll them in more Rice Krispies if you don't have sprinkles. I have more sprinkles than I know what to do with so I used them; plus they add a festive air. I added coconut for extra flavor (who doesn't like coconut at Easter or Passover time?) and to temper the sweetness a tiny bit. Of course, these are very sweet but it is a treat! Indulge!

Pineapple Coconut Matzo Granola

2013-03-26T00:00:00.000-04:00

Ingredients:
5 sheets egg matzo, broken into bite-sized pieces*
1 1/2 tablespoons milled flax seeds
2/3 cup blanched slivered almonds
1/4 cup sweetened or unsweetened dessicated coconut
1/2 cup unsweetened coconut flakes
1/2 cup bite-sized dried pineapple
1/4 cup bite-sized crystallized ginger
1/4 cup melted butter
1/3 cup golden syrup
1/4 teaspoon allspice
1/4 teaspoon ground ginger

Directions:
Preheat oven to 325. Line a jelly roll pan with parchment paper. Set aside.

In a large bowl, toss together the matzo, flax seeds, almonds, coconut, pineappple and ginger. In a small bowl or measuring cup, whisk together the butter, syrup and spices until well combined. Drizzle 1/3 over the matzo mixture. Toss to coat. Continue to drizzle and toss until the matzo mixture is starting to stick together. You may end up with extra syrup at the end. Spread the mixture in a thin layer on the lined pan.

Place the pan in the oven and bake 10-20 minutes, stirring occasionally until the the mixture is golden. Remove from the oven (it will be soft and sticky) and cool completely in the pan. Break into pieces if necessary and store in an airtight container.

*If you can find matzo farfel (pre-broken matzo) you could use that. You would need roughly 3 cups. I just broke up my own matzo.

My thoughts:

I hadn't heard of matzo granola until I saw the contest to win a canister of it over on What Jew Want to Eat. I looked for it at a few of my local stores but when I couldn't find it, I thought I'd make my own. I'm not the biggest maple fan so I wasn't too disappointed*! Now I'd get to make it how I like it! Which means lots of that other Passover standby, coconut and his friend, pineapple. I threw in some flax so I could pretend it is healthier than it actually is and some almonds that had been hanging out in my freezer since I made this, this and this. The end result is a crunchy, sweet, tropical tasting bit of matzo paradise. Perfect to break up the monotony of Passover or any morning.

*I do love their slogan though: "The trail mix of the Exodus".