Caprese Salad

I made this recently in Los Angeles to accompany homemade pizza made by Ryan.  I was so happy with the way the balsamic drizzle turned out and how nice it looked over the salad.

2 cups Balsamic Vinegar
3 whole ripe tomatoes, sliced thick
12 ounces, fresh mozzarella cheese, sliced thick
Fresh basil leaves
Olive Oil (good quality), for drizzling
Freshly ground salt and pepper

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat.  Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze.  Remove from heat and transfer to a bowl or cruet.  Allow to cool.

When you are ready to serve, arrange tomato and mozzarella slices on a platter.  Arrange basil leaves between the slices.  Drizzle olive oil over the top of the salad, getting a little bit on each slice.  Do the same with the balsamic reduction, making designs if you want.  Store extra balsamic reduction in the refrigerator for a later use. 

End with a sprinkling of kosher salt and black pepper. 

Grandma's Cookie Cake

Another cookie caked baked in Los Angeles to celebrate Sienna's baptism weekend.    The recipe can be found on our blog under "Peace and Love Cookie Cake."

Spinach and Artichoke Dip

Jill service this delicious appetizer on Friday Pizza Night during our weekend in LA.

2 cups (8ounces) shredded mozzarella cheese, divided
1/2 cup sour cream
1/4 cup grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) block cream cheese, softened
1/2 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry.

Tortilla chips

Preheat oven to 350. 

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons parmesan cheese and next 6 ingredients (through spinach) in a large bowl; stir until well blended.
Spoon mixture into a 1 1/2 quart baking dish.  Sprinkle with remaining 1/2 cvup mozzarella and remaining 2 tablespoons parmesan. 

Bake at 350 for 30 minutes or until bubbly and golden brown. 

Serve with tortilla chips.

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This appetizer that Jill served at Sienna's baptism party were a huge hit.

Ripe, but firm peaches work best.  If they are too soft, they'll make the tortillas soggy. 

Sauce:
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind

Quesadillas:
1 cup thinly sliced peeled firm ripe peaches (abougt 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 (8 inch) flour tortillas

Cooking spray

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.*
*(I doubled the sauce recipe).

To prepare quesadillas, combine peaches, 1 tablespoon chives and sugar, tossing gently to coat.  Heat a large skillet over medium high heat.  Arrange one fourth of the cheese and one fourth of peach mixture over half of each tortilla; fold tortillas in half.  Coat pan with cooking spray.  Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. 

Remove from pan; keep warm.  Repeat procedure with remaining quesadillas.  cut each quesadilla into 3 wedges; serve with sauce.

Note:

Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. 

Bruschetta with Peach Salsa and Melted Brie

Another delicious appetizer that Jill made for our weekend in Los Angeles.

Place the cheese in the freezer for about 20 minutes for easier cuttingl.  To make this appetizer in advance, you can prepare the salsa up to a day ahead.  Toast bread and assemble just before serving.

2 cups chopped peeled peaches (about 4)
3/4 cup finely chopped red bell pepper (about 1)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
1 tablespoon fresh lime juice
Dash of ground red pepper
1 (8 ounce) French bread baquette, cut into 24 slices
4 ounces chilled Brie cheese, cut into 24 pieces

Preheat broiler.

Combine first 7 ingredients; set aside.

Arrange bread slices in an even layer on a baking sheet.  Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted.  Remove pan from oven.  Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.

Strawberry-Avocado Salsa with Cinnamon Tortilla Chips

This recipe comes Jill.  She made it while we were in Los Angeles for Sienna's baptism.  The fresh fruit and vegetables were all purchased at the Brentwood Farmer's Market.

2 tablespoons canola oil
6 (6 inch) whole wheat flour tortillas
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 1/2 cups finely chopped peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 tablespoons minced fresh cilantro
1 teaspoon minced seeded jalapeno pepper
2 teaspoons fresh lime juice
3/8 teaspoon salt

Preheat oven to 350.

To prepare chips, brush oil evenly over one side of each tortilla.  Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas.  Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets.  Bake at 350 for 10 minutes or until crisp.

Combine avocado and remaining ingredients; stir gently to combine. 

Serve with chips. 

Sweet and Sour Sloppy Joes with Sesame Slaw

This is a simple recipe and a nice change from the traditional sloppy joe. 

The sesame slaw is delicious! 

 

 

2 tablespoons canola oil
2 tablespoon grated fresh ginger
1 bunch scallions, chopped (I used a small onion, chopped)
1 pound ground beef
1/4 cup soy sauce
1/4 cup tomato paste
3 tablespoons light brown sugar
kosher salt and pepper
1/2 small  head cabbage, thinly sliced (I used Trader Joe's Shredded Cabbage)
2 carrots, grated (I used Trader Joe's Shredded Carrots)
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice, plus lime wedges for serving
2 teaspoons toasted sesame oil
4 hamburger buns, split (I used ciabatta rolls, from Crumb bakery in Chicago bought at the Lincoln Park Farmer's Market)

Heat 1 tablespoon of the canola oil in a large skillet over medium high heat.  Add the scallions (onion) and ginger and cook, tossing, until softened,
2 - 4 minutes.  Add the beef and cook, breaking it up with a spoon, until browned, 3-5 minutes.  Add the soy sauce, tomato paste, sugar, salt to taste, 1/4 teaspoon pepper and 1/2 cup water.  Cook, stirring, until slightly thickened about 1 minute more.

Toss together the cabbage, carrots, cilantro, lime juice, sesame oil, the remaining tablespoon of canola oil and 1/4 teaspoon each salt and pepper in a large bowl.

Fill the buns with the meat, dividing evenly and serve with the slaw and lime wedges.

Serves 4.

Fresh Rhubarb Cake with Vanilla Sauce

Kerry made this recipe this week and raved about it.  Since rhubarb season is relatively short, May and June this year, I bought another bunch of this Michigan variety at the farmers market yesterday.  Before the rhubarb is gone from the market in a few weeks, in honor of my mother-in-law, Christine MacIver Foley, I will make her "Rhubarb Sauce" for Paul and serve it over vanilla ice cream.  Simple and delicious, a season ending treat!  The recipe is on the blog in the original Foley Family Cookbook. 

Cake
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups fresh diced rhubarb

Streusel Topping
1/4 cup flour
1/4 cup sugar
2 tablespoons butter, melted

Vanilla Sauce
1/2 cup butter, cubed
3/4 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla

Cream butter and sugar until light and fluffy.  Beat in egg.
Add flour, baking powder, baking soda and salt. 
Add buttermilk. 
Fold in rhubarb.

Pour into a greased 9 inch square baking pan.(My favorite baking pan line is Fat Daddio's Anodized Professional Series). 

Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.  Cool on wire rack. 

For sauce, melt butter in a saucepan.  Add sugar and heavy cream.  Bring to a boil; cook and stir for 2-3 minutes or until thickened.  Remove from the heat; stir in vanilla.  Makes about 1 1/4 cups sauce.