Bruschetta Alfredo

This garlicky Bruschetta Alfredo makes a great easy appetizer or a special bread to serve with a light dinner.  It’s rich and decadent and I could eat the entire loaf all by myself!

This Burschetta Alfredo also makes great finger food for the guys during football season.

You can get a little more creative and add some chopped shrimp or chicken to the sauce or garnish with diced tomatoes and basil ribbons in lieu of the parsley.  There’s so many ways to have fun with this bruschetta.

But it really is perfect in every way just as it is!

On another note….

I have a new member to my little family.

Her name is Ellie and she’s 10 months old.

I adopted her a week ago.

We’ve been puppy training

and bonding

big time bonding

Oh and she’s blind

But you’d never know it

She has the house mapped out and she gets around just fine.

I took my bed off of the bed frame and put pillows all around on the floor so she can get up and down like a pro.

My other two girls sleep with me and I wanted her to be able to as well.

This one is a little angel!

She and Abbey have become the best of friends….they play so well together.  Abbey is amazing with her.

I have the best girls ever!!

I know you’ll love this Bruschetta Alfredo!!

~ xo Deb

Bruschetta Alfredo

1 French baguette

8 large cloves garlic, minced

3/4 cup extra-virgin olive oil

1-1/2 cups whipping cream

1/2 cup Romano cheese, grated

1/2 cup Parmesan cheese, grated (you can use 1 cup Parmesan if you don’t want to buy 2 different cheeses)

2 tablespoons unsalted butter

1 tablespoon fresh parsley, chopped

Directions

Preheat the oven to 350 degrees. Cut the bread diagonally into thin slices without cutting through the bottom crust.

In a food processor with a steel blade, add the garlic and slowly add the olive oil to make a thin paste.  Using a brush – brush the garlic paste on the top and sides of the crust and in between the slices.

Bake the bread directly on the oven rack and place a cookie sheet on the rack below to catch the drippings.  Bake for 10 minutes or until the bread is toasty and crisp on top.

Remove from the oven and place on a cutting board.  Cut through the bottom crust and arrange on a shallow serving dish with sides.  Pour the sauce over the bread.  Garnish with parsley.  Pour the remaining sauce in a dish and serve with a spoon for those wanting extra sauce on their bread.  And they will!

Alfredo Sauce

Heat the cream in a heavy saucepan on low.  Do not boil.  Add the Romano and Parmesan cheese and stir until the sauce is smooth.  Add the butter and stir until butter melts.

Pour over your bread and enjoy!

C’est tout!

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Asparagus Fritatta

 

This Asparagus Fritatta is really quick and easy to make and it’s really tasty.  I slightly adapted Giada De Laurentiis’ recipe, and next time I’d make two changes.  One…I’ll shred the cheese (rather than dice it per her directions), and two….I’ll pop it in the oven for just a minute (rather than under the broiler per her direction).  This was a first time for me of putting a fritatta under a flame.  I think they turn out a little lighter…a little fluffier when they’re popped in the oven instead.  Either way – this is a tasty fritatta.   If you go the broiler route though – watch it like a hawk!  This one was on the road to ruin because I turned my back a second too long.  The oven is a little more gentle and is a little more forgiving.

One of my absolute favorite things to eat for breakfast is a tomato-basil tartine (aka sliced tomatoes on toast or grilled bread) drizzled with extra-virgin olive oil and a wee bit of freshly ground black pepper.  I don’t know why it is – but I really love it!   It makes a nice sidekick to this Asparagus Fritatta.

This Asparagus Fritatta would make a great dish for Easter brunch.  Maybe served with a side of smoked salmon.  If you’re looking for another tasty fritatta recipe – here’s the link to my POTATO FRITATTA.  I really love the Potato Fritatta!

Enjoy!

~ xo Deb

Asparagus Fritatta

6 large eggs

2 tablespoons whipping cream

1 tablespoon extra-virgin olive oil

1 tablespoon butter

1-1/2 cups asparagus, trimmed, cut into 1/4 to 1/2-inch pieces

1 tomato, seeded, diced (I used 2 Roma tomaotes)

1/4 cup plus 2 tablespoons shredded Fontina cheese

Salt and freshly ground black pepper to taste

Directions:

Preheat the oven to 425 degrees.  Whisk the eggs and cream in a medium bowl.  Set aside. Heat the oil and butter in a 9 1/2 to 10 inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and sauté for about 2 minutes or until crisp-tender. Raise the heat to medium-high. Add the tomato and a small pinch of salt and sauté  2 minutes longer. Pour the egg mixture over the asparagus-tomato mixture.  Reduce the heat to medium-low and pour in the egg mixture.  Cook the eggs for about 2-3 minutes, or until they begin to set around the edges.  Do not stir or you’ll end up with scrambled eggs.  Transfer the pan to the oven and bake for about 5 minutes, or until the eggs have set around the edges and the center is cooked and firm.  You can insert a toothpick to see if the eggs are done in the center.

C’est tout!

Source:  Slightly adapted from Giada De Laurentiis Food Network recipe

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Lemon Rosemary Pound Cake

This Lemon Rosemary Pound Cake is moist and lemony and deliciously fragrant.  I love absolutely everything about this Lemon Rosemary Pound Cake!!

This pound cake would make a great addition to an Italian themed Easter brunch.  Maybe served with fritattas… and if you’re going all out …a bellini bar.  You know how people love to snack on breads!

I’ve made this Lemon Rosemary Pound Cake a few times….and I personally like it best with just a very light drizzle of the lemon rosemary syrup.   I’m talking practically no syrup at all.  It really doesn’t need the added sweetness….it’s perfectly moist and flavorful just as it is.

Just be sure to serve it warm from the oven.  It’s heaven!  Your guests will love you!

Enjoy!

~ xo Deb

Lemon Rosemary Pound Cake

1-1/2 cups unbleached organic all-purpose flour, plus more for dusting the pan

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan

3/4 cup granulated sugar

Grated zests of 2 lemons (you will use the lemons to make the syrup)

2 large eggs, at room temperature and beaten

1/2 teaspoon vanilla extract

1/2 cup buttermilk

2 teaspoons finely chopped fresh rosemary

Syrup

1/2 cup fresh lemon juice

1/4 cup granulated sugar

2 3-inch sprigs fresh rosemary

Directions

Preheat the oven to 350 degrees.  Lightly butter an 8-1/2 inch by 4-1/2 inch loaf pan.  Line the bottom with parchment paper.  Dust the pan with flour and tap out the excess.

Sift the flour, baking powder, baking soda and salt together.  Beat the butter, sugar and lemon zest together in a stand mixer using a paddle attachment.  Beat on high speed until the mixture is light in color and texture, about 3 minutes.  Gradually beat in the eggs, then add the vanilla.  Scrape down the sides of the bowl as needed.  Reduce the speed to low.  Add the buttermilk and flour mixture alternating in two equal additions of each.  Scrape down the sides of the bowl as needed.  Mix in the chopped rosemary.  beat just until smooth.  Spread in the pan and smooth the top.

Bake until the top of the cake is golden brown and a wooden toothpick inserted in the center comes out clean, about 45 to 50 minutes.  Transfer the pan to a wire cooling rack and let stand for about 10 minutes.

To make the syrup:  Bring the lemon juice, sugar and rosemary springs to a boil in a small saucepan over medium high heat.  Stir frequently to dissolve the sugar.  Let the mixture boil without stirring until reduced in half, about 7 minutes.  Remove the rosemary springs.  Set aside to slightly cool.

Gradually pour the syrup evenly over the cake.

Invert the cake onto a serving platter and remove the parchment paper.  Cut into slices.

C’est tout!

Source:  Recipe slightly adapted from “Carrabba’s Italian Grill” cookbook.

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April 9, 2014 - 2:32 pm

Lea Ann (Cooking On The Ranch) - I think this sounds delicious! And with that syrup? fabulous. I’ve never made a pound cake and it’s on my “list”. Beautiful photos.

Eggs Sur Le Plat

 

At first when I saw this recipe I scratched my head over the beans for breakfast idea, but….then I remembered Huevos Rancheros.   I guess then that this is sort of a French version of Huevos Rancheros.

The beans ….they’re light and creamy and they actually fit in nicely with bacon and eggs.    These Eggs Sur Le Plat would be a fun dish to serve for brunch.  You can serve these baked eggs in individual ramekins or gratin dishes, or in one large skillet.  Just be sure to serve this dish with plenty of crispy sliced pieces of baguette for dipping, dunking and scooping up the lot.  Sort of breakfast bruschetta-ish.

So today was the last of my home repairs…except I still need to install new flooring and buy a dishwasher.  It only took a month and a half.

I just want to say….

dishwasher pan

I don’t know how much they help – but there will definitely be one under my next dishwasher.

Enjoy the Eggs Sur Le Plat!!

~ xo Deb

Eggs Sur Le Plat

2 thick slices of bacon, halved crosswise and cut into thin strips

2 tablespoons extra virgin olive oil

2 to 3 garlic cloves, minced

1/2 pound mushrooms, such as porcini, button, or portobello

4 cups cooked cannellini beans

1/2 cup chicken broth

1/2 teaspoon dried tarragon or thyme (or a combo of both)

salt and freshly ground black pepper to taste

4 to 6 large free-range eggs

fresh parsley, chopped for garnish

Directions

Fry the bacon in a heavy ovenproof skillet over medium heat until lightly browned with much of the fat rendered.    Add the olive oil and garlic and cook for another minute.  Add the mushrooms and cook for about 5 minutes or until softened.  Stir in the beans, chicken broth, tarragon and/or thyme, salt and pepper.

Place the skillet in the oven, uncovered and bake for about 45 minutes or until the liquid is thickened, reduced and bubbly.   Using a large spoon or the bottom of a cup, make 4 – 6 equal spaced indentations in the beans.  Crack an egg into each indentation and return the skillet to the oven.  Bake for another 8 to 12 minutes or until the eggs are cooked to your liking.  Garnish with freshly chopped parsley.

C’est tout!

Source:  Recipe slightly adapted from “A Real American Breakfast” by Cheyl Alters Jamison & Bill Jamison

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March 29, 2014 - 12:25 pm

Lea Ann (Cooking On The Ranch) - I was wondering what I was going to have for breakfast tomorrow! Looks really good. Thanks for sharing.

Potato Bites

I don’t think I’ve ever met a potato I didn’t love.  And these little potato bites are completely loveable!!

They’re sooo easy to make

They’re cute as can be

And they’re totally addicting.

Like the Lay’s Potato Chip commercial goes ….

…..I bet you can’t eat just one!

Lately I’ve been eating my fair share of the Irish mashed potatoes at Whole Foods.  Talk about comfort food on steroids!  So I thought I’d check out the Whole Foods recipe site to see I could find the recipe to share with you for St. Patrick’s Day.

I didn’t find the recipe for the mashed potatoes recipe….but I did find the recipe for these Irish potato bites.

Well…actually when I saw the recipe for these Irish potato bites – I didn’t look any further for the Irish mashed potato recipe.

When I saw these….I knew

I had to have em

I hope you love em too!!

If you’re wondering why I posted the different photos of these spuds…

It’s because I  couldn’t decide which photos to post….plate & color or vintage bakeware

And since I don’t like to make big important decisions like this

I posted them both…

You’ll absolutely adore these adorable little Irish Potato Bites!!

~ xo Deb

Irish Potato Bites

12  small organic red or Yukon Gold potatoes (about 2 pounds)

1  cup cheddar cheese, grated

3/4  cup cooked bacon, finely chopped (ham or sausage will work)

1/4  cup sour cream (low fat plain yogurt will work)

1  tablespoon unsalted butter, softened

3   green onions, white and light green parts thinly sliced

Directions

Preheat oven to 400 degrees.  Arrange potatoes on a rimmed baking sheet and bake for 30 to 35 minutes, or just until fork tender.  You don’t want to over bake them.  Carefully slice the potatoes in half.  Cool briefly for handling. Using a teaspoon (or use a smaller spoon if you have one), scoop out the middle of each potato half, leaving a 1/4-inch border around the edges and bottom. Transfer potato flesh to a large bowl and mash with a fork. Add 2/3 cup cheddar, bacon, sour cream and onions.  Mash and blend well.  Scoop some of the potato mixture into each potato half. Scatter remaining 1/3 cup cheddar over the tops. Bake for about 15 minutes or until the cheese melts and starts to turn golden brown.

C’est tout!

Source:  Recipe slightly adapted from Whole Foods Market recipe.

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March 21, 2014 - 7:45 pm

Lea Ann (Cooking On The Ranch) - I’m totally smitten with these little bites. And for me the slogan should read “bet you can’t eat just 10″ Pinned.

Thai Beef Salad

This is a riff on Ellie Krieger’s Thai Beef Salad recipe.  The only change that I made to the marinade is I doubled the recipe.  In addition to working as a marinade – it also doubles as the salad dressing.  And it does both jobs nicely!  I fiddled around with different Thai dressings for this  salad, but I liked Ellie’s the very best.  I added more crunch, color and flavor to this salad by adding vegetables, chopped mango and roasted peanuts.  I also went with skirt steak for this salad instead of the recommended London broil or flank steak.  This simple Thai Beef Salad is quick and easy to make and it’s really tasty.  No leftovers here!  I made grilled beef skewers for this salad - but you don’t have to.  Just grill the beef and cut it into pieces to add to the salad.  I just thought the skewers were more fun.  And I also thought it would be fun to serve this salad all “messy-like” on a wood cutting board, but when Kyle saw it – he said it looked like a “man-baby” salad.

So as you can see….I added a bowl to the next shot to signal that the salad can either be eaten heathen style or with some decorum.

Okay….so I mentioned that a few weeks ago my 3 year old KitchenAid dishwasher pump made a mess and leaked water all over my kitchen area….ruining drywall and hardwood flooring, etc, well…last Saturday I was getting ready to go have lunch with my mom and my best friend from grade school and her mom who is in town visiting…..and I happened to hear the sound of water “running” coming from underneath my bathroom sink.  For those of you who recognize the sound of “running” water …..when there is actually no water running anywhere in the house…you know the dreaded sound of a slab leak.  Yes….a slab leak in addition to the dishwasher pump leak.    So…. I’ve spent the past two days listening to the sound of saws and hammers as my plumbers re-plumbed my place.   The drywall guy was also here today to start on the repairs from the kitchen mess, but he’ll have to come back to finish his repairs in the garage after the plumbers finish creating additional work for him.  Lots of drywall came out of my garage for the re-plumbing job.

I hope you enjoy this Thai Beef Salad – it’s really yummy.  When I made the marinade – it reminded me that I need to share my mom’s marinade recipe with you.  It’s been in the family for a few generations (it was her mom’s recipe)…and it is incredible!!  I used to love to taste-test it when I was a kid.  Using my fingers of course!  Red wine…soy sauce….brown sugar and garlic.  Lots of garlic!  Simple and sooo delicious!!  I’ll share the recipe soon!    You’ll want it for this summer in time for barbecue season!

~ xo Deb

Thai Beef Salad

1 pound skirt steak

6 tablespoons lime juice, divided

6 tablespoons low-sodium soy sauce

6 tablespoons canola oil (or peanut oil)

4 tablespoons brown sugar

2 teaspoons minced garlic

3 teaspoons minced ginger

2-1/2 teaspoons red curry paste

6 cups spring lettuce mix

1/2 cup grated carrots

1/2 medium sized red bell pepper, sliced thin

1/2 medium sized yellow bell pepper, sliced thin

3/4 cup mango, chopped

1/2 cup fresh cilantro, chopped

1/2 cup fresh basil, chopped

1/4 cup fresh mint, chopped

garnish with toasted peanuts, chopped

Directions

Place the beef in a sealable plastic bag or a small glass dish. In a medium bowl combine the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat.   Seal tightly and marinate the meat in the refrigerator for at least 4 hours, turning occasionally. Refrigerate the rest of the mixture to dress the salad with later.

Grill the steak until medium-rare, about 5 minutes per side.  Let rest until room temperature then slice thinly against the grain.

Combine lettuce, carrots, red bell pepper, yellow pepper, mango, cilantro, mint, basil and beef in a salad bowl. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with roasted peanuts.

C’est tout!

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March 14, 2014 - 3:43 pm

Lea Ann (Cooking On The Ranch) - My favorite oriental food to make at home is Thai, so you can bet I’m pinning this one. Looks and sounds delicious. Thanks or sharing.

Gluten Free Strawberry Muffins

I’ve wanted to make Aran’s (Cannelle et Vanille) three berry and yogurt cake since last August when she first posted it.  I swear I drooled while looking at her photos.  The cake looked tender and moist and it was loaded with mixed berries. I slightly adapted her recipe merely because the only berries I had on hand were strawberries.  Copious amounts of strawberries.  So I used them for this recipe instead of an assortment of berries.

Also, I made gluten free strawberry muffins out of the batter in lieu of a cake ….simply because I just bought this cute little rustic muffin tin that I wanted to use.  Either way you bake it …the batter will render a moist and tender cake (or muffin) with a lovely lemony background flavor that compliments the berries.

I’ll definitely make these gluten free strawberry muffins again, and one of these days…I’ll use mixed berries and make a cake out of it.

I hope you enjoy these gluten free strawberry muffins!!

~ xo Deb

Gluten-Free Strawberry Muffins

Crumb Topping

1/4 cup light brown sugar

1/4 cup almond flour

3 tablespoons superfine brown rice flour

2 tablespoon raw almonds, sliced

1/4 teaspoon fine sea salt

3 tablespoons unsalted butter, room temperature

Directions

Combine the first four ingredients in a bowl. Add the butter and work it between fingers until it is sandy. Freeze for 30 minutes.

Cake Batter

3/4 cup light brown sugar

1/2 cup granulated sugar

2 teaspoons finely grated lemon zest

8 tablespoons unsalted butter, room temperature

2 eggs, at room temperature

1/2 cup whole-milk yogurt

3/4 cup superfine brown rice flour

1/2 cup almond flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

2 cups strawberries, cut in quarters

Directions

Preheat oven to 350 degrees.  Place muffin liners in a muffin tin and set aside.

Combine the brown sugar, granulated sugar and lemon zest in the bowl of a stand mixer. Work the sugar and zest between fingers to release the oils in the zest. Add the soft butter and mix together with paddle attachment over medium speed for 1 minute.

Add the eggs one at a time and mix in between. Scrape the sides and bottom of the bowl and mix well.  Add the yogurt and mix well to combine.

Add the superfine brown rice flour, almond flour, baking powder and salt and blend well.  Gently fold the strawberries into the batter.  Using an ice cream spoon – scoop the batter into each muffin liner.  Top with the frozen crumb topping. Bake in the middle rack in the oven for 30 minutes or until the crumb topping is golden brown and cake set. The cake is very moist inside so even when inserting a toothpick in the middle, might seem a bit wet. Remove from oven and let it cool completely on a cooling rack. The muffins might sink a bit.  When the muffins are  completely cool, carefully transfer them to a cooling rack.  Muffins can be stored in the refrigerator wrapped in plastic wrap.

C’est tout!

Source:  This recipe is slightly adapted from CANNELLE ET VANILLE.

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