Artichoke and Goat Cheese Bruschetta

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Artichoke and Goat Cheese Bruschetta Recipe

Yields: 18 bruschettas

Ingredients:

18 baguette bread slices, cut on the diagonal about 1/4-inch thick Extra-virgin olive oil
2 jars (6 to 6 1/2 ounces each) marinated artichoke hearts
1/2 cup plus 2 tablespoons chopped flat-leaf parsley, divided
1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
Freshly-ground pepper  

6 ounces creamy goat cheese , crumbled
 

Preparation:
Preheat oven to 375 degrees F.

Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)

Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)

When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
 
When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

Picnic for the Planet

In about a month, we will celebrate Earth Day (April 22).  This year The Nature Conservancy is celebrating Earth Day by highlighting the food we eat.  Groups are being organized all around the world for a global Picnic for the Planet.

I am working on getting a picnic event right here in Lansing, MI.  It will be at the Lansing City Market on April 22nd from 11:30 to 1:30.  More details on the event will come shortly!  Check out the meetup group here:  http://meetu.ps/MDy6
In the meantime, mark your calendars for April 22, eat locally, support restaurants that use local or sustainable foods...and go have a picnic!

I will be highlighting foods and recipes native to Michigan here on this blog, so if you have any good suggestions for me please share!

Hungarian Beef Stew

This is one of the best stews I've ever made...it turned out beautifully.  One change that made to the recipe below was that I roasted a red pepper and used that instead of the jarred variety.  I just couldn't find jars of roasted red pepper at my grocery store.  One of the downsides of moving to a new location...not being comfortable in the places you want to be, like a grocery store. 

Ingredients

1	(3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed of excess fat and cut into 1 1/2-inch cubes
	Salt
1/3	cup sweet paprika
1	(12-ounce) jar roasted red peppers , drained and rinsed (about 1 cup)
2	tablespoons tomato paste
3	teaspoons white vinegar
2	tablespoons vegetable oil
4	large onions , diced small (about 6 cups)
4	large carrots , peeled and cut into 1-inch-thick rounds (about 2 cups)
1	bay leaf
1	cup beef broth , warmed
1/4	cup sour cream
	Ground black pepper

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Sprinkle meat evenly with 1 teaspoon salt and let stand 15 minutes. Process paprika, roasted peppers, tomato paste, and 2 teaspoons vinegar in food processor until smooth, 1 to 2 minutes, scraping down sides as needed.

2. Combine oil, onions, and 1 teaspoon salt in large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not yet begun to brown, 8 to 10 minutes. (If onions begin to brown, reduce heat to medium-low and stir in 1 tablespoon water.)

3. Stir in paprika mixture; cook, stirring occasionally, until onions stick to bottom of pan, about 2 minutes. Add beef, carrots, and bay leaf; stir until beef is well coated. Using rubber spatula, scrape down sides of pot. Cover pot and transfer to oven. Cook until meat is almost tender and surface of liquid is ½ inch below top of meat, 2 to 21/2 hours, stirring every 30 minutes. Remove pot from oven and add enough beef broth so that surface of liquid is ¼ inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.

4. Skim fat off surface; stir in remaining teaspoon vinegar and sour cream, if using. Remove bay leaf, adjust seasonings with salt and pepper, and serve.

(Source: Cooks Illustrated)

Pumpkin and Squash Soup

It seems like Salt and I were on the same page the other day...she came home with a cooking pumpkin and I bought two acorn squash (one golden, one regular). I think the fall weather inspired us both. I decided to use all three and make a soup.

Pumpkin and Acorn Squash Soup

First step: cook the pumpkin and squash

Ingredients
1 small cooking pumpkin and 2 acorn squash, together makes about 8 cups when cooked
4 shallots
6 garlic cloves
3 T. olive oil
1 T. salt
1 T. pepper

Preheat oven to 350. Cut the pumpkin and squash in half and scoop out the seeds. Cut a flat spot on the bottom so they'll sit flat. Line a baking sheet with foil and arrange the squash. Put some of the shallots and garlic in each half, drizzle with olive oil, and season with salt and pepper.
Roast until tender and slightly caramelized, about 1 hour.
Note: The pumpkin doesn't take quite as long as the acorn squash, so keep an eye on that.

Remove from oven and when cool enough to handle, remove the squash from the skins.
Reserve the roasted shallots and garlic with the squash.

Step 2 - Make the soup

Ingredients
2 T. butter
1 T. olive oil
2 shallots, diced
4 cups chicken stock
1/4 t. cayenne pepper
1/4 t. white pepper
2 t. Italian seasoning (not usually what I use, but it was on hand)
1 cup heavy cream
1/3 cup Parmesan cheese, grated

In a large pot, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze the pot with 1/2 cup of the chicken stock. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a handheld blender or carefully transfer to a blender to puree. The mixture will be very thick. Add in the cayenne, white pepper and the seasoning. Stir in the cream and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the blender and stir in 1/4 cup of the cheese and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of olive oil and a light sprinkle of remaining Parmesan. Ladle into bowls and serve.

We served it with open faced grilled cheese on french bread with roasted red peppers.

Great for fall weather!

Moving to Michigan

It has been a while since the last update. Mostly because we have been in a transition period. Losing my job, moving in with family while searching for the next opportunity, and now finally finding a great new job in Michigan.

We will be moving to Lansing in the next couple of weeks. While I was interviewing we celebrated Salt's birthday at Ai Fusion Sushi and Grill in East Lansing. It was definitely a big plus for the city that we found a good sushi spot since it is one of our comfort foods.

Here is a picture of our sushi, followed by a picture of a sushi boat that the chefs were preparing for a large group.

Up to this point, I don't know what the food identity of Michigan is...other than the fantastic fresh fruit we had a couple of years ago when we were vacationing in Montague, MI. The cherries were fantastic.

We are looking forward to exploring Michigan and its culinary offerings. If anyone has good recommendations, please send them our way!

R2D2 Cake

Here is the R2D2 cake that Salt made and Pepper decorated for our nephew's 5th birthday party.

Lemon Cookie

Salt has perfected this recipe for lemon cookies. Slightly cakey in texture. Modified from a Better Homes and Gardens recipe for Sugar Cookie Cutouts after a night of drinking and other debauchery...you know the type of night that you don't have the patience to roll out and cut cookies into shapes. We've also made the glaze with orange zest and juice, making them taste like a cookie version of a dreamcicle.

Ingredients

• 2/3 cup butter, softened
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour

Powdered Sugar Icing

• 2 cups powdered sugar
  
• 1/2 teaspoon lemon zest
• Juice from 1/2 lemon
  
• 2 tablespoons milk plus additional milk as needed

Directions

1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

2. On a lightly floured surface, roll dough into 1/2 inch balls and press down on them with the bottom of a drinking glass to shape. Place 1 inch apart on an ungreased cookie sheet.

3. Bake for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.

4. Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar and lemon zest and lemon juice. Stir in 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency. Dip cooled cookie tops into glaze and put them back onto the wire rack to cool and dry completely.