You are going to LOVE this spread, it’s super simple to make and so delicious!!! It’s good on crackers, veggies, or toast. Bring this to a party or event and people will love you… seriously be prepared to make it over and over.
The highlight of this recipe is the Outer Spice Seasoning, it’s amazing and I have been having fun playing around with it ever since I got a bottle of the Original Blend. So far it’s great in this dip, chicken, and shrimp. I think it might just be good on ANYTHING… 🙂
Outer Spice is a locally owned business from Austin Texas that makes blends from the finest, quality ingredients that they hand select themselves, from around the world. They combine fresh herbs and spices in small artisan batches to create the most versatile combination of flavors. Their products are all-natural, Gluten- free, rich in antioxidants and have NO MSG! They are also Fair Trade, doing business with farmers and traders that practice Fair Trade!!! My kind of company!
So many spice blends out there have MSG in them, beware of it’s full name: monosodium glutamate, it’s bad stuff! You can rest assured of the quality behind this blend.
Prep Time: 35 – 45 min
Cook Time: 35-45 min
Makes: Approx 1 1/2 Cups of spread.
- 8 oz Farm Goat Cheese
- 3 Garlic Bulbs
- 1 TBS Outer Spice Original or more to taste.
- Oil (you can use olive, coconut, whatever you prefer).
- Preheat Oven to 375 F.
- Cut tops of garlic bulbs and add a little oil to the tops.
- Wrap in foil and I place in the oven for 35-45 min or until golden.
- Let cool when done or use paper towel to handle as you squeeze out roasted garlic cloves. Watch for bits of the outer layers.
- Mix goat cheese, garlic, and Outer Spice.
- ENJOY with friends and family!
Mini pizzettes for everyone! These are cute and delicious little pizzas that are sure to please any party guests. I have been on a pizza kick for my just about my whole life… I LOVE pizza! Ever since I learned to make my own dough- we no longer eat “delivery” pizza because it’s ALWAYS a disappointment for many reasons, it’s $$ for what it is, it makes you feel like crap, and it’s just simply not. that. good. We still enjoy going to local pizza places like Salvations and Rounders but that requires driving all the way into town which is not close.
Next time you need an appetizer plan for guest, try these babies out! You will not regret it!
Cook Time: 10-15 min
Serves: 8 tapas sized pizzas
- 1 (1/4 ounce) Package active dry yeast
- 1 C. Warm water
- 1 TBS. Sea salt
- 2 tsp Olive oil
- 2 1/2-3 1/2 cups Bread flour
- 2 TBS Lemon thyme, fresh
- 1 TBS Chopped rosemary, fresh
- Olive oil
- Fresh whole milk mozzarella slices, small ones (1-2 per pizza)
- Crispy cooked bacon
- Parmesan shavings
- Golden raisins
Meyer Lemon and Sage Dressing
- 1 C. Sour cream
- 4 Sage leaves, chopped rough
- 1/8 C. Milk
- 1/2 tsp. Garlic, granulated
- 1/2 tsp. fresh pepper
- 1 TBS Meyer lemon juice
- Blend above ingredients with a stick blender or regular blender. Place into ziplock bag and reserve in fridge.
- 2.5 C. Whole brussel sprouts,
- 2 C. Peanut oil
- Cut bottoms off sprouts and begin to peel the leaves apart, this may take a while, get a helper… place sprouts in a salad spinner or strainer to get water off the leaves.
- Heat fryer to 350 F
- Fry sprouts for 30 seconds, do in batches until done. Season lightly with salt add rasins to the batch after frying and toss.
- Don’t fry in advance do these while pizzas are cooking so they remain crispy 🙂
Dissolve yeast in warm water in warmed bowl.
Add sea salt, olive oil, herbs, and 2 1/2 cup flour.
Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
Place in greased bowl, turning to grease top.
Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
Punch dough down each ball.
Divide into 8 balls and roll out 8 little pies.
* I like to par bake crust for 5-8 min to make it CRISPYYYYYY
- Once par baked top with olive oil, mozzarella, and a dash of salt and pepper. Bake for about 10 min until cheese is melted.
- Top with fried sprouts, bacon, parm shavings, and dressing!
Enjoy and Cheers!
This pork belly will melt in your mouth… not in your hand. I am LOVING my new cooking device, the Sous Vide Supreme, it’s the coolest thing ever!
I made this pork belly for NYE and it was a hit! It’s super simple (if you have a Sous Vide device). 🙂
Prep: 15 min
Cook Time: 20-25 hrs
Serves: 8 Tapas sized portions
- 1.5lbs whole pork belly sliced into 8 same sized portions
- 1 TBS Five Spice Powder
- 1/2 TBS Fresh ground pepper
- 1 tsp. Kosher Salt
- 1 tsp. Ground fennel
- Pam/butter for greasing skillet (not that you REALLY need it, but just for good measure incase your pan is too hot).
- Heat Sous Vide device to 160 F
- Mix herbs and seasonings together in a small bowl
- Coat pork belly portions in rub throughly
- Vacuum seal each portion separately
- Immerse in Sous Vide that’s heated to 160F for 20-25 hrs
- Take out and either sear the belly fat side down on a hot skillet to get a nice browned top or reserve in fridge until ready to fire and serve.
- Serve on top a mound of collards or greens and mashed potatoes.
I made a nice tarragon cream sauce to garnish on the side of the plate. It went nicely with the pork and the fennel notes.
Enjoy and Cheers!
I’m done studying! My brain feels like mush but I’m finally finally done… From Sanskrit to anatomy to chakras… I know it all…well most of it anyways. It’s been 10 months of yoga yoga and more yoga and I will graduate (fingers crossed) next Tuesday! I have not however been slacking in the kitchen, in fact I have been going crazy in the kitchen.
I decided to make Evan a VERY special birthday surprise by creating my own restaurant at home (called The Fawn House, hence all the new fawn roaming in our yard) and cooking a 10 course meal! It was so awesome and I’ve never cooked so many awesome things all at once in my life EVER. I invited 3 of our closest friends and got to work on planning the menu a week in advance. I was so incredibly excited it wasn’t even funny! The few days before I mapped out my course of action and started collecting my goods. Last Friday I made it all come to a reality. I based the menu off “The odd parts/bits” of animals and used as much local and farm fresh ingredients as possible. Here’s how it went down!
Each course was paired with a special libation. The food was wonderful and it definitely was a night to remember. I can’t believe I pulled it off… I want give a big thanks to Liz for making the awesome dessert portion! It was amazing!
Well it’s good to be back on the blog-o-sphere!
For some final- VERY exciting news… Yesterday I received an email from the casting director of Chopped encouraging me to apply for the Amateur Special in Austin! I was recommended by the Food Experiments! I’m in the process of applying as we speak! Wish me luck everyone! Stay tuned for more on that.
I missed all of your blogs like crazy so I have a ton of catching up to do! Cheers to you all!
So I’d first like to say sorry for not having a pizza post this week, I’ve been sick for the past week almost. Dry your tears everyone because I will be making it up to you with the most amazing pizza in ZBD history this week. 🙂 But for now enjoy this delicious recipe.
I have entered into another contest with Marx Foods and this time it’s their 4th annual Morel Recipe Contest. Some of you may remember the Fregola Contest from a while back. ZBD took first place with the Bacon and Vanilla Fregola Cupcakes. This year the voting is a mix between public and internal! Voting starts 5/1/12-5/3/12. I’ll let you all know where to go to vote when the voting polls go live and would truly appreciate your support 🙂
Morel, Bacon, and Parmigiano-Reggiano Stuffed Egg Rolls with an Agave Yuzu Soy Sauce Infused with Garlic, Ginger, and Purple Scallions.
These are not your average egg rolls! They were incredible and I’ll be making these again for sure!
Prep Time: 30 min
Cook Time: 5 min
Makes: 6 egg rolls
- 1 oz Morels, dried
- 1/2 C. Parmigiano-Reggiano
- 4 sliced of cooked bacon, diced
- 1 Green onion, chive part, sliced very thin and chopped
- 1 TBS of Butter, melted
- 1/4 tsp Pepper, fresh ground black
- 1 egg, beaten (to seal egg roll).
- Egg roll wrappers 6
- Peanut oil, enough for frying
- 4 TBS Yuzu juice
- 3 TBS Light soy sauce
- 2 TBS Agave nectar, light
- 1/2 Clove of garlic minced
- 4 Purple scallions, sliced about a cm thick
- 5-6 sliced of peeled ginger, slice very thin
- Reconstitute Morels
- Make sauce while you reconstitute Morels, By combining all “sauce” ingredients then place in fridge.
- Chop up morels, grate cheese, chop bacon, and green onion chive and combine a medium mixing bowl with 1 TBS of butter and pepper. Divide into 6 balls
- Lay out egg roll wrapper and place a ball of the mixture on the top corner and roll down until it’s a triangle, then fold in the corners and finish rolling, sealing with egg wash on the seams. Repeat until done.
- Heat fryer oil to 350 F. once hot place egg rolls in and cook for about 5 min or until golden. Turning occasionally throughout the duration of cooking. Transfer onto paper towel before serving.
Serve with sauce and enjoy! Cheers!
Stay tuned for the next post, you won’t want to miss the OXO Gadget Giveaway!
Marx Foods has provided me with 1 oz of Dried Morels to experiment with. I received the Morels at no charge to me and I am under no obligation to return the product but can keep it for me own personal use.
Prep Time: 3 Min
Cook Time: 5 min
-Butter, 1 tsp
-2 slices of bread, I like whole wheat
-2 Slices of provolone cheese
-1 Pinch of black truffle salt
1. Butter bread on one side of each slice of bread
2. Place cheese slices in-between bread
3. Cook for about 2.5 min on medium high on each side until browned
4. Sprinkle truffle salt on top, not too much!!!
Don’t know where to get black truffle salt??? Try Savory Spice Shop or Marx Foods! it’s expensive, but you only need a PINCH!
These are a little time intensive but worth it! I like that they are baked and not fried and that I used butter rather than lard. Butter makes a dense dough, lard creates a flaky dough. There’s just something about lard that makes me uneasy. I’ll eat it (tortillas) but if I’m cooking… I’d rather cook with butter personally 🙂
Prep: 2 hrs
Cook: 1 hr
- 2 1/4 C. flour
- 1 very cold stick of butter
- 1 large egg
- 1 TBS white vinegar
- 3/4 C. of ice cld water
- 1 tsp smoked paprika
- 1 1/2 tsp sea salt, finely ground
- 1 tsp garlic powder
- 1/2 tsp fresh finely ground pepper
Venison Sausage Mixture:
- 1lb Venison pan sausage (from a hunter friend)
- 1/2 Large yellow onion, diced
- 1 large shallot, diced
- 3 garlic cloves, minced
- 1TBS parsley, dried
- 1/2 tsp red pepper flakes
- Sea salt and fresh ground pepper
- Sift flour with salt, pepper, smoked paprika, and garlic powder into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand, just enough to bring dough together. Roll dough out into a large rectangle on a floured space and cut out 10-15 circles with a large cup or cookie cutter. (I use a cup that’s about 4″ diameter).
- Refrigerate floured dough circles for about 30-45 min before filling.
- Use fresh pan sausage: Heat large skillet on medium high and add meat, onions, shallots, and garlic. Cook thoroughly, 15-20 min.
- Drain fat/juices
- Add spice and then salt and pepper to taste.
- Set aside in bowl
- Mashed sweet potatoes
- 1 Egg, beaten for wash
To make the empanadas:
- Take a circle of dough and add a mound of meat mixture to center (add a pinch of cheese if desired) and fold circle in half and seal with a dull fork (pressing down all the way around the dough to make a half circle).
- Continue until meat or dough is gone.
- Brush empanadas with egg wash. (Beaten egg)
- Bake for 25-35 min @ 350 degrees
Serve with Sriracha
I filled some of the empanadas with mashed sweet potatoes, they were good too!
These delicious and healthy kebabs are filled with powerful, natural anti-inflammatory agents and disease fighting compounds, see what Dr. Weil has to say.
Prep: 10-15 min
Marinate Time: 2 hours at least, the longer the better.
Cook: 10 min for garlic, around 15-20 min for the skewers
Serves: 2-4 depending on how many other things you are serving.
- 1/2 Onion, cut in half then quartered, into squares
- 1 Squash, sliced in 1/2 inch think rings
- 1 Zucchini, sliced in 1/2 inch think rings
- 7 Large mushrooms, quartered
- 1 large chicken breast, cubed 1/2 inch by 1/2 inch
- 1 green bell, cut into squares
- 5 limes, 1 lemon, juiced
- 5 cloves of toasted garlic, roughly chopped
- 1 tsp Sumac, I got this from my husbands parents that are currently in South Korea and I’ve never cooked with it until now, it’s lovely! It can be found at specialty shops and could be omitted if you don’t have any luck finding it, just replace it with some lemon zest (1/2 tsp).
- 2 tsp olive oil, one for marinade and one for garlic
- 1 TBS Curry
- 1 TBS Garam masala
- 1/2 tsp Turmeric
- 1 tsp red pepper, dried
- 1 tsp pepper, freshly ground (I used 3 types, black, pink, and white).
- 1 tsp sea salt
- Preheat oven to 350 degrees, chop up garlic and place small baking dish with 1 tsp of olive oil, bake 10-15 min or until golden.
- Cut up produce and chicken as described above and place in a large casserole.
- Add all spices, cooked garlic, citrus juice, and olive oil, mix well coating all the pieces.
- Marinate for two hours at least, you can marinate over night as well.
- Soak skewers in water (7-8 skewers).
- Skewer up your kebabs alternating veggies while adding chicken here and there, I put 2-3 pieces of chicken on each skewer, so they were predominately veggies. Reserve the marinade if there is any left and put in a small stock pot and boil for 30 sec, use this to drizzle on kebabs once they are done BBQ’ing.
- Grill on charcoal or broil, turning to get all sides for about 15-20 min, or until chicken is done.
- Drizzle with reserved marinade if desired.
Serve with couscous. CHEERS!
ONE WORD…. FANTASTIC!
TAPAS STYLE DINNER
Prep: A long time
Cook Time Total: 45-55 min (includes potato cook time).
- 8oz of quail breast (no bones).
- Bread, french or sourdough (8 small slices, cut into squares).
- 8 slices or prosciutto.
- 4 garlic cloves
- 6 cipollini onions, look for dense ones
- 1 Cup arugula
- 3/4 bunch collard greens
- 1/4 Cup balsamic vinegar
- 2 TBS dry red wine
- 2 TBS vinegar
- 2TBS olive oil
- Green onion, 2, sliced very fine (potatoes)
- 1-2 TBS butter (potatoes)
- 2 TBS milk (potatoes)
- Garlic powder, sea salt, fresh pepper to taste (potatoes)
Instructions: ( I will try not to make this confusing).
- Marinate breasts in balsamic, 2 minced garlic cloves, and one minced cipollini onion for 3o min
- While breasts are marinating, cook potatoes until done and mash, mix in green onion, butter, milk, and spices (cool in fridge).
- Wrap breasts with prosciutto and set aside in fridge
- Combine arugula with wine and vinegar- salt and pepper and set aside in fridge
- Take remaining 2 garlic cloves and onions, drizzle with a tiny bit of olive oil and bake @ 350 for 30 min
- Cook wrapped breasts in large skillet until done flipping once cook potato cakes in small amount of olive oil until brown on each side.
- Cook collard greens in pan quail was cooked until done, mix in chopped up roasted garlic and onion, season with salt and pepper.
- Cut the bread in small squares and drizzle with olive oil and parmesan cheese and toast until crispy.
- Assemble crostini, toast, arguala, quail and serve with a side of collard greens and potato cakes.
Serve with a Merlot or Cab, we had a glass of Cupcake Merlot @ $10 a bottle (w/ Randall’s card, $16 reg).
I made this as a meal, although the tuna tartare would be a great appetizer for a party!
Cook Time: (Soup) 20 min
- 2 Sashimi grade tuna steaks (.3-.4 lbs each) (small cubes)
- 1 Avocado (small cubes)
- 2-3 TBS cilantro, chopped finely
- 2 TBS green onion, just greens, slice finely
- 2 TBS sesame seeds (I do one TBS toasted and one I leave regular for a nice contrast).
- 1 tsp Sesame oil
- 2 TBS soy sauce
- 1 tsp Grated ginger
- 1 tsp orange zest
- 1 clove of garlic, minced
- 1 pinch of sea salt
- 2 limes, juiced
- Cilantro for garnish
- Wonton wrappers (9-10)
- Olive oil spray
- Sesame seeds for wontons
- 1 container of organic chicken stock, 32 oz
- 1/2 cup shiitake mushrooms (I use regular because I was out).
- 1/2 a block of soft tofu, silken, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ginger powder
- 1/8 cup scallions
- salt and pepper to taste
Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Set back in the fridge.
When ready to serve add lime juice and avocado and mix gently.
Mix all ingredients and cook for 20 min.
Preheat Oven to 350 degrees, lay 10 wontons on a foil or parchment paper tray (spray foil first), spray tops of wonton and sprinkle with sesame seeds – cook until golden brown and crispy (about 7 min for me with gas). Watch em’ carefully!
Plating: Place Tuna Tartare on top of wonton crisps, top tartare with a spring of cilantro and serve with tofu soup and your choice of a salad with ginger or sesame dressing. This is an easy and healthy dish that so refreshing!
Pair with a Japanese beer or Sake.