Blue No More Gazpacho

Last summer I had the opportunity to meet one of my favorite rock and roll artists. His music is what I play to dance my way through creating and preparing a meal. So of course, upon meeting him, I was tongue tied. With that, I fell back to comfortable ground – food. Who knew that would be a topic he enjoyed discussing. Our conversation included a little comparison of recipes and his search for the perfect gazpacho recipe. He shared a few hints and with that I created this recipe. My version already has lots of rave reviews. Here’s hoping he will be blue no more looking for that gazpacho. I’ve added another cold soup recipe to get you through the summer, this one is a cold cucumber soup for the coolest guy I know!

From by the bay wishing you cool food memories!

Maryann

Blue No More Gazpacho

Serves 6

Ingredients

1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)
1 large roasted red pepper , from a jar packed in olive oil
1 clove garlic, chopped
1 jalapeno pepper , seeded and chopped
1/2 white onion, coarsely chopped
1 medium cucumber, peeled, seeded and chopped
2 celery stalks, chopped
1 tablespoon tomato paste
2 tablespoons red wine vinegar
2 teaspoons sea salt
1 teaspoon coarse ground pepper

Directions

Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.

Hint: to make a terrific and easy salsa, use the gazpacho recipe without the roasted red peppers!

Cool Cucumber Gazpacho

Serves 4

Ingredients

1 1/2 cups plain greek yogurt
2 medium size cucumbers, peeled, seeded and chopped
2 stalks celery, chopped
2 scallions, chopped
2 tablespoons fresh cilantro
2 tablespoons fresh dill
1 teaspoon coarse sea salt
1/2 teaspoon coarse ground black pepper

Directions

Place all of the ingredients into a food processor and pulse until pureed. Place soup into a glass mason jar and refrigerate for at least 4 hours before serving.

Great Balls of Fire- Memphis Style Dry-Rub and Bourbon Barbecue Sauce

Besides loving to cook , I’m a big fan of rock and roll. One day while strolling the bargain aisle of Barnes and Noble, I found the perfect book ” Are You Hungry Tonight? Elvis’ Favorite Recipes” complied by Brenda Arlene Butler. I couldn’t believe my luck finding a cook book that combines two passions of mine. This book sits proudly in my cookbook library. The book is filled with southern home cooking recipes, including barbecue. Memphis ,the home of rockabilly, is also the home of great barbecue. Memphis style barbecue uses combinations of both dry rubs and sauces. I’ve worked on creating one of each. During the summer, there are lots of occasions for grilling. I like to keep some dry rub prepared and stored in a jar ready to use at a moment’s notice. If it’s a big holiday weekend, I just make some of the barbecue sauce and keep it in a jar in the fridge ready to season meats or use a a base to make baked beans with a kick or as sauce to make a pizza. Both are really simple to make and worth the extra effort for some really great barbecue. Try these recipes and then kick back, with music recorded at Sun Studio with a rib and napkin in hand!

From by the bay wishing you Rockin food memories!

Maryann

Great Balls of Fire- Memphis Style Dry-Rub

2 tablespoons smoky paprika

1 tablespoon Old Bay Seasoning

1 tablespoon dark brown sugar

1 teaspoon ground black pepper

1 ½ teaspoons fine sea salt

1 teaspoon dry mustard

1 teaspoon cumin

½ teaspoon cayenne pepper

( at the time of use 1 tablespoon white vinegar)

To make the rub combine all dry ingredients well and store in a covered jar. When ready to use add a little white vinegar, if using all the rub add 1 tablespoon of vinegar.

To make ribs:

Use 4 pounds of slab baby back ribs. To prepare the ribs, remove the thin papery skin from the back of each rack of ribs. Wash and pat dry. In a bowl mix all the rub ingredients together . Rub ½ of the mixture all over the ribs on both sides and place in a shallow roasting pan. Keep the remaining rub for later.

Place ribs in a 450 oven for 30 minutes. Continue baking in a 350 oven for about 2 more hours. Half way through take the drippings and mix with remaining rub and baste the ribs with the mixture. When done transfer the ribs to a cutting board and cut into pieces. Serve with your favorite barbecue sauce.

Rockin Blue Bourbon Barbecue Sauce

Makes 2 cups

1 1/2 cups Jack Daniel’s Black Label or Bourbon

1 cup ketchup

1 tablespoon lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

4 tablespoons dark molasses

1/2 teaspoon hot sauce

Pour 1 cup of whiskey into a saucepan. Bring the saucepan to a boil and reduce the liquid to about 2 tablespoons. Don’t let the alcohol flame.

Add 1/2 cup of the whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3. Use it immediately or bottle it and keep it in the refrigerator for a month or more.

Recipe for Dreamy Limoncello Ice Cream and More

My early years were spent growing up in Glendale, Queens. The streets were all two story brownstones. These homes were filled with families many with young children. Each day in the summer as it turned to dusk you would hear the bells of the ice cream truck and see kids pouring out on to the street, waiting impatiently in line to order their daily ice cream. It was the perfect end to a day filled with playing games outside or splashing around those small kiddie pools, At that young age ice cream never tasted better. Well, kids grow up and tastes become more selective. I never had the desire to make ice cream, thinking it was a lot of work , until I discovered Nigella Lawson’s recipe for no churn ice cream in her book “Forever Summer”. It tasted terrific and was just too easy. It’s a cross between having dessert and a cocktail. I created my own version, reminding me of how meals ended while visiting Capri, Italy. At the end of each meal , you would be served an ice cold shot of Limoncello. Limoncello is a digestive make from the peel of Sorrento lemons. It is both sweet and tart without being bitter. It became the perfect base for this adapted no churn ice cream. You’ll love eating this dreamy, pillowy dessert! From by the bay wishing you dreamy food memories! Maryann

Maryann Kraker

Recipe for Dreamy Limoncello Ice Cream Serves Six:

1/2 cup fresh lemon juice

1 teaspoon lemon zest

5 tablespoons Limoncello liquor

1 1/4 cup powdered confectioner’s sugar

2 cups heavy cream

Directions:

Pour lemon juice and Limoncello into sugar and dissolve. Add cream and whip until thick but not too stiff. Spoon whipped cream into and airtight container. Place in the freezer for at least 6 hours or overnight. Serve as is or with a little Limoncello poured over the ice cream.Here are some dreamy variations from the recipe above:

Dreamy Apricot Crunch Replace 1/2 cup lemon juice with apricot juice and skip the lemon zest. Replace limoncello with 3 tablespoons Amaretto Liquor and 3 tablespoons crushed amaretti cookies.

Dreamy Chocolate Replace 1/2 cup lemon juice with 1/2 cup unsweetened cocoa powder, replace the lemon zest with one teaspoon vanilla and replace the limoncello with 5 tablespoons chocolate liquor. Add some chocolate shavings to the top when serving.

Eating this ice cream brings back the happy memories of those wonderful “Ice Cream Nights”!

Weekend Goddess Making Pizza

I think of myself as a weekday warrior and weekend goddess. I spend the work week as a fashion warrior, working hard in a very competitive industry, living in Manhattan in a city of grey and black. The pace is fast. My weekend’s are a complete shift . I move from the city to the country, living by the bay. The water is majestic and calming. The landscape is filled with color. I move from working at the desk to creating in the kitchen . I travel to “by the bay” on fridays evenings by train. No matter what time I arrive, I’ll find the time to transition from weekday warrior to weekend goddess. The surest way to get there is getting into my kitchen and whip up a quick dinner after the commute to the house. One of my things to make is pizza. I have tried so many different pizza dough recipes and my favorite is the one from Jamie Oliver . I have adapted the technique to make the dough a little easier to prepare and as well as the clean up. This version also works well when using your home oven. I, like most home cooks, do not have my own wood burning pizza oven in my backyard. This recipe works perfectly using your oven. You must try this pizza dough and I’m sharing two favorite pizza toppings – but pizza toppings is definitely one of times you can really get creative and experiment. So have fun with this and hope it inspires the weekend goddess in each of you!

From by the bay wishing you the most creative food memories!
Maryann

Basic Pizza Dough – adapted from Jamie Oliver’s recipe in “Jamie’s Italy”
Makes 2 – 17 inch pizzas

3 1/2 cups strong white bread flour or Tipo “00” flour
1 teaspoon fine sea salt
1/4-ounce packets active dried yeast
1 teaspoon fine granulated sugar
2 tablespoons extra virgin olive oil
1 1/4 cups lukewarm water
extra semolina flour , for rolling

In a measuring cup combine water, sugar , oil and yeast. Let sit for about 10 minutes. In the meantime measure the flour and salt and combine in a large mixing bowl. Create a small well in the middle of the flour and add the ingredients from the measuring cup. Use a fork to swirl and combine incorporating as much of the liquid into the flour as you. Turn out the dough on to a clean work surface , with well floured hands start to knead the dough together. Knead until you have a smooth dough – about ten minutes. Place in a bowl tht has been wiped with olive oil and cover with plastic wrap. Let sit for about an hour. Remove plastic wrap and punch the dough down. Divde dough into 2 portions. Roll dough on on to a work surface floured with the semolina and roll out into a 17 inch circle with a rolling pin, continuing to use semolina so the dough does not stick to the work surface of rolling pin. Place onto a 17 inch oiled pizza pan. Use the topping of your choice and bake in a 500 degree F oven for approximately 10 minutes until baked.

The remaining portion of dough can be used immediately or keep in the refrigerator for up to two days. When ready to use remove from refrigerator and bring to room temperature before rolling out. You may also place in a plastic freezer bag and keep in the freezer for up to one month. Defrost on counter before rolling out.

Pizza La Luna
Makes 8 slices

1 portion pizza dough

3 cooked chicken sausage broken in small pieces

6 slow slow roasted tomatoes

½ cup crumbled Soft Colombo Gorgonzola

½ cup shaved pecorino

1 tablespoon fresh rosemary leaves

¼ cup caramelized onions

1 tablespoon olive oil plus to prep pan

Directions

Preheat oven to 500 degrees F. Spray pizza pan with olive oil. Roll out pizza dough into a 17” round to fit pizza pan and transfer dough to pan. Layer pizza with sausage, caramelized onions, gorgonzola, pecorino and rosemary. Drizzle very lightly with olive oil. Let rest 20 minutes. Place pizza in oven and

ake pizza on center rack until the crust is crisp and brown on bottom and the cheese is melted on top, about 10 minutes. Cut pizza into 8 slices.

Tip: Cut slightly cooled pizza with scissor.

Bianco Broccoli Rabe Pizza

Makes 8 slices

1 portion pizza dough

1 cup broccoli rabe

1 clove garlic, minced

1/2 cup fresh ricotta cheese

1/4 cup grated parmesan reggiano

1/2 cup grated percorino (using large hole grater)

2 tablespoons olive oil

Directions

Clean broccoli rabe, cutting off stems. Bring to boil large pot of water. Add broccoli rabe and blanche for about 1 minute. Drain and rinse broccoli rabe with cold water and let drain. Pat broccoli rabe dry with paper towels. In a medium saute pan heat 1 tablespoon olive oil, add garlic and saute for one minute, add broccoli rabe and saute for 2-3 minutes until tender. Place to the side and cool. Preheat oven to 500 degrees F. On a clean surface add some flour and roll out the pizza dough until it fits a 17″ pizza pan, presprayed with olive oil. Place dough on pan. Smooth layer of ricotta cheese across the pizza leaving 1/2 inch around the edges without the topping. Next add the broccoli rabe, scatter the parmesan cheese and the the grated percorino. Place in the oven and bake for 10 minutes until the pizza is brown. Slice and serve.

Halloween Devil Food Cup Cakes with Cream Cheese Frosting

I love holidays! I love cooking for holidays, decorating for holidays and entertaining for holidays. I like to make every holiday possible, a little special event, especially with my cooking! My niece tells me, I should make my house by the bay like the house in ” Holiday Inn”. This is a classic movie with Bing Crosby and Fred Astaire. Bing Crosby’s character in the film , moves to Connecticut and buys a country inn. Bing turns the inn into a super club open only on the holidays and is off the rest of the year. If I could make that work, believe me, I would do it. With my love of holidays out in the open, you can be sure that I will be blogging recipes before each holiday in order for you to celebrate. With Halloween arriving in few days here are two treats to make. Start the morning right with pumpkin muffins. With anticipation of the day ahead, get the holiday going with this tasty treat, the aroma in your home will be intoxicating. The next recipe is a devil foods cupcake with cream cheese icing the kids and adults will love it. Trick or treat!

From by the bay, wishing you treats and fond food memories!
Maryann

Pumpkin Muffins

Makes 12 muffins

Muffin batter

1 ¾ cup flour

¾ cup fine granulated sugar

½ cup dark brown sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

2/3 cup sour cream

½ cup vegetable oil

1 tablespoon honey

2 eggs

½ cup pumpkin puree

Topping

1 tablespoon fine granulated sugar

½ teaspoons ground cinnamon

Directions

In a small bowl mix topping by combining sugar and cinnamon and set aside. In another bowl mix together dry ingredient s of sugar, flour, baking powder, cinnamon, allspice and ginger. Using another bowl combine sour cream, oil, honey, eggs and pumpkin puree. Whisk together. Add ingredients to the dry ingredients in the other bowl. Mix until incorporated, batter will be lumpy don’t over mix. Take a lined 12 muffin tin and fill each muffin tin to 2/3 with batter. Top the batter with cinnamon and sugar mixture. Bake in a preheated 400 degrees F oven for 20-22 minutes or until tester comes out clean. Remove from oven and cool on rack.

Halloween Devil Food Cup Cakes with Cream Cheese Frosting

12 cupcakes

Chocolate Cupcakes

1/3 cup butter, softened

1 cup sugar

1 egg

2/3 cup buttermilk

1 teaspoon vanilla

2/3 teaspoon baking soda

2 cups flour

2 squares melted chocolate

Directions

Preheat oven to 350 degrees F. Use an electric mixer, cream butter and sugar together until fluffy. Add egg and mix well. Add the dry ingredients alternating with buttermilk and vanilla and beat well. Melt chocolate squares in microwave, heat 30 seconds remove and stir with a spoon until melted. If chocolate is not completely melted repeat process. Cool for 5 minutes and add into the batter combining well. Place paper liners into a 12 muffin tin. Place batter into each cup until about 2/3 filled. Bake in oven for 25 minutes. Cool on wire rack. Keep in airtight container until ready to frost and eat.

Tip: If you don’t have buttermilk substitute 2/3 cup milk with one tablespoon of white vinegar and let sit for 5 minutes.

Cream Cheese Frosting

1 cup confectionery sugar

4 ounces cream cheese, softened

1 teaspoon vanilla

Directions

Mix the above ingredients until smooth. Keep in air tight container in the refrigerator until ready to frost and eat the cupcakes. After you frost the cupcakes decorate with sprinkles, crush candy or chocolate cookies.

Grandma’s Beef Goulash

As we move further into fall, the winds pick up over the water by the bay. It becomes time for meals that are slowly cooked at the stove and shared with family. One of my childhood favorites is my grandmother’s goulash. She was born in Austria and a wonderful cook. I grew up watching her cook for hours. Unfortunately, I never took notes and she had just a few things written down, mostly for baking and just ingredients. I had bits and pieces of recipes from my memories and those of my family. I tried often to recreate grandma’s goulash recipe and it always fell slightly short. It wasn’t until my mom remembered that grandma added a large piece of lemon zest right before serving and oh I think she added a little cognac to the stock in the beginning of the recipe that I finally hit the mark. I admit, I have tweaked the recipe a little more, but only for the better. I don’t think grandma would mind at all. With the bar held so high, when I pleased the family, I knew I finally had it right! So it’s with great pleasure that I share this dish. Guten Appetit!

Beef Goulash

Serves 4-6

4 tablespoon olive oil

2 ½ lbs cubed beef stew meat

¼ cup flour

1 tablespoon sweet paprika

4 cups onions finely chopped

1 tablespoon sugar

½ teaspoon caraway seeds, toasted

1 tablespoon minced fresh rosemary

1 teaspoon minced fresh thyme

1 bay leaf

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

4 cups chicken stock

1 tablespoon cognac

1 teaspoon sea salt

¼ teaspoon ground pepper

Zest of 1 lemon

Directions

Mix flour, salt, pepper and paprika in a sealed plastic bag. Add beef cubes into bag and coated with flour mixture. In a large Dutch oven heat 2 tablespoons olive oil. Sauté floured beef cubes until browned. Remove browned meat into bowl and place aside. Add remaining olive oil to pan and sauté the onions with the sugar until onions start to caramelized. Add the caraway seed, rosemary, thyme, and bay leaf. Sauté until fragrant about one minute. Add the tomatoe paste. Deglaze with the vinegar and stock , then add the meat. Bring to a boil, then lower heat , cover and simmer until very tender, approximately 2 hours. Add one tablespoon cognac and simmer another ten minutes. Remove from heat add lemon zest and serve with noodles, rice or dumplings!

Enjoying Butternut Squash

As the weather becomes cooler, I can’t help myself from buying various pumpkins, gourds, squashes and indian corn. It’s all part of the autumn ritual. I love the vibrant tones of autumn. I’ll haul myself over to the farm stand and start stocking up so that I can decorate indoors and out. I really can’t help myself and usually need a couple of trips back and forth before I think I have enough color around me. But even more important, is to buy some squashes to cook with . My favorite squash is butternut. I love the texture , color and subtle sweetness. Early in my cooking days, I was hesistant to cook butternut squash, because I found it hard to cut. I decided to cut it in half and just roast it with a little olive oil or butter. It saves alot of work and adds great flavor. The first recipe is my favorite butternut squash soup. It’s easy to prepare and rich in taste. The second recipe is my autumn macaroni and cheese with roasted butternut squash. I like to serve my mac and cheese in small cast iron serving dishes. These smaller side dishes feel a little more grownup for a dish that appeals to the child in us all. I like to get playful with the ingredients of mac and cheese and one of many favorite versions is this butternut squash which is perfect for fall.

From by the bay wishing you the squash filled food memories!
Maryann

Roasted Butternut Squash Soup

Serves 6

4 slices of bacon

2 butternut squash, halved and seeded

3 tablespoons softened unsalted butter

1 teaspoon fine sea salt

½ teaspoon ground black pepper

1 onion, chopped

1 teaspoon ground cinnamon

¼ teaspoon grated nutmeg

6 cups chicken stock

1 bay leave

Chives, chopped to garnish

Directions

In a skillet cook bacon until crispy. Put aside to cool. Once cool crumble bacon into bits, set aside for later to garnish. Preheat oven to 400 degrees F , on an aluminum lined baking sheet add the butternut squash dotted with 2 tablespoons butter, then season with salt and pepper. Roast in oven for 45-60 minutes until the squash is tender, depending on the size of the squash. Remove squash from oven and spoon out the pulp from skin. Set aside. In a large soup pot melt remaining 1 tablespoon butter, add onion and sauté until soft about 5 minutes. Stir in cinnamon and nutmeg and sauté for another minute. Slowly add the chicken broth, bay leaf and roasted butternut squash. Bring to a boil and then simmer for 30 minutes uncovered. Remove bay leave. Puree in food processor until very smooth. Stir in ½ cup crème fraiche. Serve soup warm. Garnish with crumbled bacon and chives.

Roasted Butternut Squash Macaroni and Cheese with Crispy Sage Leaves
Serves 4-6

1/2 lb shell pasta

1 small butternut squash, halved and seeded.

1 small onion , sliced thinly

1 tablespoons olive oil, plus 2 tablespoons to fry sage leaves

1 1/2 cups whole milk

3 tablespoons unsalted butter, plus 2 tablespoons for panko topping

3 tablespoons flour

1 teaspoon fine sea salt

1/4 teaspoon grated nutmeg

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

2 cups shredded parmesan cheese

1 cups shredded fontina cheese

½ cup panko bread crumbs

8 sage leaves

Directions

Preheat oven to 400 degrees F , on an aluminum lined baking sheet add the butternut squash and the onions. Drizzle with the olive oil then season with salt and pepper. Roast in oven for 45-60 minutes until the squash is tender, depending on the size of the squash. Remove squash and onions from oven. Cool and then scoop the flesh of the squash along with the onions into a food processor to puree. Set aside. Fill a large sauce pan with water and bring to a boil to be used to cook pasta. On medium heat add to a small saute pan the remaining olive oil , when hot add the sage leaves and saute quickly on both sides until crisp. Remove from heat and drain on paper towel, sprinkle with salt and pepper and set aside. Place milk into a medium sauce pan and heat until it is about to boil. While the milk is heating, in another sauce pan, heat 3 tablespoons butter until melted. Add the flour and mix until smooth. Cook the mixture for about 1-2 minutes until it becomes a golden color. Slowly add the hot milk to the flour mixture whisking continuously. Bring to a boil and then cook for another 10 minutes continuing to whisk until the sauce begins to thicken. When the sauce is ready it should stick to the back of a wooden spoon. Remove from heat and whisk in the salt, pepper, cayenne and nutmeg. Add the shredded parmesan and fontina cheese to the sauce and stir until the cheese has melted. To the cheese sauce add 1 1/2 cups of the roasted butternut squash puree. Place sauce aside. Add pasta to the boiling water and cook al dente according to package directions and strain through colander. Rinse with cool water. Add the cooked pasta to the sauce and mix well. Divide pasta between 4 small 8 ounce cast iron serving dishes. In a sauté pan melt remaining butter and add the breadcrumbs and sauté 1-2 minutes. Remove from heat and top each dish of pasta with the bread crumbs. Place dishes onto a baking sheet. Bake in a preheated 350 degrees F oven for 25 minutes until the sauce starts to bubble. Remove from oven and serve with crispy sage leaves sprinkled on top.

Cooking with Rosemary

As the weather cools and my herb garden fades, I still know that my favorite herb will still be available in my garden. My little rosemary bush is the first to planted in the spring and is the last to leave me in early winter. I have it planted near my kitchen door so that I can just dash outside with my scissor to grab a few sprigs while cooking. Towards late afternoon on the weekends, I like to prepare for guests a little snack to go along with a great glass of wine and watch the sunset over the water. So this time of year, when I am planning these snacks, I tend to use rosemary since it’s still available in the garden. I love the scent and taste of rosemary it evokes a combination of both the forest and the sea, much like the surroundings of my house. Fresh rosemary, which is my preference , looks similar to pine needles and when you chop the needles, the fragrance that is released is intoxicating! For the snacks start by getting some store bought olives, add rosemary, a squeeze of lemon juice and some small wedges of cut lemon, last drizzle with a little olive oil and the olives become much more special! The other snacks I’ve made with rosemary are each delicious and quite different, one is roasted almonds, the next is a crostini using crushed cannelini beans on toasts and the last is a savory cracker. Each is a perfect compliment to wine. Let’s raise a glass together to cheer for rosemary!

From by the bay, wishing you rosemary scented food memories!

Maryann

Roasted Rosemary Almonds

3 tablespoons olive oil

3 tablespoons chopped fresh rosemary

¾ teaspoon fine sea salt

¼ teaspoon cayenne pepper

2 cups raw whole blanched almonds

Additional coarse sea salt to taste

Directions

Preheat oven to 400 degrees F. Line baking sheet with aluminum foil. Heat olive oil in sauté pan add rosemary, salt, cayenne pepper and cook until fragrant – approximately 1 min.

Add almonds and coat and keep in the pan for another minute or two. Remove from heat and place on baking sheet in one layer. Bake for 10-12 minutes, stirring once. Remove from oven, sprinkle with additional coarse sea salt. Serve warm or at room temperature.

Variation: Roasted Pecans

This will taste completely different but just as delicious. Using blanched almonds as they roast the almonds will fry in the oil.

Replace 2 cups almonds with 2 cups raw whole pecans.

Rosemary Mashed Beans on Chili Toast

Serves 4

1 15.5 oz can cannellini beans, rinsed

4 tablespoons olive oil

1 tablespoon rosemary, chopped

1 teaspoon red wine vinegar

Coarse sea salt and freshly ground pepper

4 tablespoons grated pecorino cheese

Directions

In small pan heat 1 tablespoon olive oil, add the rosemary when fragrant approximately 30 seconds, add cannellini beans and sauté for approximately 5-6 minutes, mashing beans with the bottom of a wood spoon. Combine beans with red wine vinegar, grated pecorino cheese and remaining olive oil to loosen mixture slightly. Add salt and pepper to taste. Place bean mixture on top of toast. Serve.

Chili Toast

1 tablespoon olive oil

½ teaspoon chili flakes

½ teaspoon fine sea salt

4 slices ciabiatta bread

Directions

Preheat oven to 400 degrees F. Place bread on nonstick baking sheet, brush with olive oil and sprinkle the chili flakes and salt over the bread. Bake until golden brown approximately 8-10 minutes. Remove from oven and cool.

Rosemary Pecan and Parmesan Cheese Coins

1/2 cup grated parmesan cheese

3/4 cup all purpose flour

1/4 cup pecan flour

4 ounces unsalted butter (1/2 stick), softened

1 tablespoon creme fraiche

1/8 teaspoon cayenne pepper

1/4 teaspoon fine grey sea salt

1 tablespoon rosemary, minced

1 to 2 tablespoons water

Directions

Pulse all ingredients except water in a food processor. Transfer to a bowl and sprinkle with 1 tablespoon of water.

Form dough by squeezing with hands, adding more water if necessary. Form dough into two logs approximately 1 inch in diameter. Wrap in plastic wrap and refrigerate for at least one hour. Preheat oven to 400 degrees F. Cut dough into 1/8 inch slices and place on baking sheets unlined. Place baking sheets in oven one on top rack and one on bottom shelf. Bake for 20 minutes in total until golden brown. Half way through switch baking sheets in the oven. Remove from oven and cool. Serve with wine or cocktails.

Napa Memories – Celebrating the Grape Harvest with Food

It’s end of September and time for the grape harvest and crush. It’s time to celebrate the harvest especially for wine lovers. But there is way to engage those who don’t have a passion for wine and still celebrate the harvest, simply cook with grapes. I find that outside a fruit salad it’s not often you find grapes in your food. When I was a buyer at Saks Fifth Avenue , I had the good fortune to work in Florence several times a year. No matter what time of the year I went, I was always looking forward to some seasonal food that would be available. It’s how I would bench mark my trips. Each morning I would walk from the hotel to the buying office. Along the way, I would pass many pasticceria shops and in the fall they would all have grape schiacciata. Many days when I arrived to the office, I would be asking about how to prepare something from dinner the previous evening or did they have a recipe for something I had just seen in the pasticceria shop. My first recipe is a verison of the grape schiacciata shared with me from one of those trips. Another recipe is a twist on a another classic dish from Tuscany called salisicca all’ uva – sausage and grapes. Instead of pan frying , I am roasting them in the oven along with onion, rosemary, thyme and balsamic vinegar. Terrific for dinner with mashed potatoes or for breakfast along with some great country bread. Give these recipes a try and celebrate!

From by the bay, wishing you grape filled food memories! Maryann Grape Breakfast Schiacciata

Serves 8

Dough

3 ½ cups unbleached all purpose flour

1 package instant yeast

1 tablespoon fine sea salt

1 tablespoon fine sugar, plus extra for topping

1 ¼ cup warm water (110F)

2 tablespoons olive oil,

Cooking oil spray for bowl and baking sheet

Topping

1 cup red grapes, halfed

1 tablespoon lemon zest

2 tablespoon olive oil

Directions

Mix the flour, yeast and 1 tablespoon salt in a food processor. With motor running add warm water to make a soft dough that forms a ball. If the dough is a little too sticky add a little more flour, too dry add a little water. Process another minute until smooth. Place in an oiled bowl and shape into a ball. Cover with a damp towel leave to rise at room temperature for an hour. The dough should be double in size. Punch the dough down. Take a non stick rimmed cooking sheet 9” x 13”. Spray sheet lightly with cooking oil and spread dough out to the size of the pan. Cover with damp dishtowel and let rise again for 30 minutes. Preheat over to 425 degrees F. Make bread topping by combining all ingredients. Take a brush and spread the oil from fruit mixture all over the top them add the fruit, pressing into the dough. Finally, sprinkle additional sugar on the top of the dough. Bake for 15-20 minutes until golden brown. Remove from oven and place on a board to serve either hot or at room temperature.

Roasted Sausages and Grapes with Herbs Serves 4 1 1/2 pounds sweet sausage 3 cups seedless red seedless grapes 1 bay leave 2 sprigs rosemary 2 sprigs thyme 1 clove garlic, peeled and chopped 2 tablespoons olive oil 2 tablespoons balsamic vinegar seas salt and freshly ground pepper Directions Preheat oven to 400 degrees F. In a baking dish add the sausage , grapes and garlic in a a baking dish in a single layer. Add the rosemary, thyme and bay leave , then drizzle the olive oil and balsamic vinegar on top. Season with salt and pepper. Toss all together and then place in the oven for 30 minutes. Remove baking dish and turn sausages and place back in the oven for another 15 minutes, until the sausages are browned and cooked and grapes and onions so soft. Remove from oven and serve with bread or mashed potatoes.

Apple Streusel Muffins

Apple Streusel Muffins

Makes 12 muffins

Muffin batter

1 ½ cups flour

2 tablespoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

½ cup fine sugar

¾ cup buttermilk

1 egg

4 tablespoons unsalted butter, melted

1 cup apple, pared and chopped

Streusel Topping

1/3 cup brown sugar

2 tablespoons flour

½ teaspoons ground cinnamon

2 tablespoons unsalted butter, melted

½ cup walnuts, chopped

Directions

In a small bowl place all ingredients for the streusel topping, combine and set aside. In another bowl mix together sugar, flour, baking powder, salt, cinnamon and nutmeg. In another bowl add buttermilk and one egg beaten. Combine wet ingredients and add to the dry ingredients in the other bowl. Mix until incorporated and add melted butter and apple. Mix again. Take a lined 12 muffin tin and fill each muffin tin to 1/3 with batter. Top the batter for the 12 muffins with ½ of the streusel topping. Put remaining batter into each tin and then finally top with the remaining streusel topping. Bake in a preheated 350F degree oven for 35 minutes or until tester comes out clean. Remove from oven and cool on rack.

entertaining by the bay

casual cooking and living

Blue No More Gazpacho

Great Balls of Fire- Memphis Style Dry-Rub and Bourbon Barbecue Sauce

Weekend Goddess Making Pizza

Halloween Devil Food Cup Cakes with Cream Cheese Frosting

Grandma’s Beef Goulash

Enjoying Butternut Squash

Cooking with Rosemary

Napa Memories – Celebrating the Grape Harvest with Food

Apple Streusel Muffins