Peanut Butter and Julie

Charred Tomato and Pesto Pizzas

The average American eats approximately 46 slices of pizza each year.  I guess I am below average in my contributions to this $40 billion piece of the restaurant industry pie.  On the other hand, if you look at our household contribution, we are most likely doing our part.  Eric does love his pizza.

I can count on one hand the number of times that I eat pizza each year.  That being said, when I decide to indulge in a slice, I am extremely picky as to where it comes from.  In Las Vegas, we always go to Settebello, a bit off the beaten Strip for any tourists planning to visit, but well worth the 15 minute drive.  The owner went all the way to Naples, Italy to find his pizza maker and pizza oven, they only use imported products, and their crust is charred on the outside, chewy on the inside.  I am a connoisseur of pizza crust and anything but the best is a deal breaker for me.

My brother, Jay, used to live in New York City, and any time that I would visit him, I would always want to go to John's Pizza on Bleecker Street.  They've been around for almost 90 years, so they must be doing something right, right?  To me, this is straightforward New York pizza: Thin, slightly charred crust, seasoned sauce, and fresh cheese.  You just know that they have a bunch of guys in the back named Vinnie, Tony, Frankie..........oh, and John.

When I visit my parents in Delaware, we almost always make the half-hour drive up to Pizza By Elizabeths, a sort of gourmet twist on the California Pizza Kitchen style pizza.  Owned by two ladies named Elizabeth, each pizza on the menu has an Elizabeth (or Betty)connection, such as "The Taylor" or "The Rubble."  Toppings choices are abundant, from meats to veggies, to cheeses, so this is not a place for the indecisive, but you can actually leave feeling like you've had a well-rounded and healthy meal.

This version was inspired by a combination of my three favorite pizza joints.  The simple tomato, basil, and cheese on a thin crust is my nod to John's.  The individual size and healthiness factor is a la Elizabeths, and the authentic Italian look and crisp chewy crust is so Settebello.  Serve it as snack or as a meal alongside a salad.  Here are some extra tips for these tomato-topped crowd pleasers:

• The pizza dough for this recipe can either be homemade or store bought.  I do not recommend buying the processed pizza dough that comes in a tube, rather, try to find a higher quality version, such as the kind sold at Trader Joe's for about $1.99.  You will need two of these for this recipe.
• If you choose to make your own crust (which is much easier than it seems), I recommend Ina Garten's recipe, which I have been using for years.  Sometimes I change it up a bit by using whole wheat flour or by adding fresh, finely chopped herbs to the dough.
• For a homemade pesto recipe, check out my Arugula Walnut Pesto Chicken Salad post.  You might need to thin the pesto that you are using out with a bit of hot water in order to be able to drizzle it over the pizza. 
• Feel free to substitute other cheeses, such as fontina, buffalo mozzarella, or asiago for the ones below. 
• Panko are Japanese breadcrumbs, and they can be found in the Asian foods section of most grocery stores.

Charred Tomato and Pesto Pizzas

Serves 6

Ingredients:

3/4 pound grape tomatoes

1/4 cup panko breadcrumbs

3 cloves fresh garlic, thinly sliced

1 large shallot, thinly sliced

5 fresh basil leaves, roughly chopped

2 tablespoons extra-virgin olive oil

1/4 teaspoon crushed red pepper (optional)

Salt and pepper to taste

Homemade or store-bought pizza dough (see note above)

1 cup grated aged Gouda cheese

1/2 cup freshly grated Parmigiano--Reggiano cheese

Fresh or store-bought pesto

Preheat the broiler.   In a medium baking dish, toss the tomatoes with the panko, garlic, shallot, basil, olive oil, and crushed red pepper.  Season with salt and pepper.  Broil the tomato mixture, about 6 inches away from the heat, for about 5 minutes, or until the tomatoes are lightly browned and start to pop.

Preheat the oven to 500F degrees.  Set a pizza stone on the bottom rack and heat for at least 15 minutes.

On a lightly floured work surface, roll out each ball of pizza dough to a 7-inch round.  Transfer the rounds to the bottom side of a baking sheet or another flat surface from which you can easily transfer the rounds to the pizza stone.  Spoon one-sixth of the tomato topping on each round.  Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set.  Remove from the oven and sprinkle each with one-sixth of the Gouda and Parmigiano-Reggiano cheeses.  Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned.  Drizzle with some of the pesto and serve.  Repeat the process with the remaining dough, toppings, cheeses, and pesto. 

Lemon-Thyme Chicken Skewers with Asian Satay Sauce

I've mentioned a few times (O.K., maybe a dozen) that we are at a disadvantage when it comes to growing fruit and vegetables here in our corner of the southwest.  Believe me, I've tried my best to grow things that have no business being in the desert.  Moisture-free climates, triple-digit temps, and delicate basil leaves simply don't mix.  Despite this fact, because I was determined to grow my own basil in efforts to lower my pesto product cost, a potted basil plant took up residence in our kitchen sink for several weeks.  Because my ingenius solution made it difficult to rinse dishes and it looked really strange popping out of our sink,  I finally gave in, tossed the plant, and started making my pesto out of the more reasonably priced bagged arugula from Trader Joe's.  I also became optimistic when my tomato and pepper plants showed signs of surviving, but those too met their demise during the first scorcher of the season.  I know, I need to let it go.

The one type of vegetation with which we have been given a big green thumbs up is our small but thriving collection of citrus trees in our backyard.  These guys really seem to relish the hot and dry climate, and our crops of grapefruit, Valencia oranges, limes, and Meyer lemons grow more abundant each year.   We used to think that we hit the jackpot (pardon the Vegas term) with a yield of ten lemons.  This year, however, with projected numbers well into the 200s, I have already considered filling up a box and setting up my own little lemon stand on the corner.  Considered, mind you.  There's not a snowball's chance in Vegas that this will actually happen.

What I have done over the past year is save all of my lemon recipe ideas in a little file, so that when the fruit is ripe, I will have plenty of good uses for it.  Although the lemons are just starting to turn yellow, and they still need another few weeks on the tree, I dipped into the file for last nights dinner, so I could start to use up my bottled lemon juice, which I figured I wouldn't need for awhile.  I've made this recipe many times, and for the small amount of effort involved, it is always very well received.  The simple lemon-thyme marinade keeps the chicken moist, and the tart acidity is a nice contrast the the sweet and spicy satay sauce.  This is great to serve at parties or as a light meal (replace those chicken fingers!)  Here are my extra tips for these Asian-inspired appetizers:

• The chicken really does require the entire 6 hours, preferably longer, to marinate and achieve a lemony flavor.  The lemon is too subtle if the marinating time is shorter.
• This chicken would also be wonderful served over a summery salad, with colorful peppers, blanched sugar snap peas, or asparagus tips.  Make a light lemony vinaigrette to serve over the salad.
• The fresh gingerroot may be replaced with 1 teaspoon of ground ginger.  Mincing fresh gingerroot can sometimes prove to be a challenge.  In addition to prolonging its shelf life, peeling and then freezing the gingerroot facilitates mincing or grating, so I just keep my supply in the freezer.

Lemon-Thyme Chicken Skewers with Asian Satay Sauce

For the chicken

3/4 cup lemon juice

3/4 cup olive oil

2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon chopped fresh thyme leaves

1/2 teaspoon crushed red pepper

2 pounds boneless, skinless chicken breasts

Wooden skewers

For the satay dip

1 tablespoon dark sesame oil

1 tablespoon olive oil

1 cup finely diced red onion

3 cloves minced garlic

1/4 teaspoon crushed red pepper

1 tablespoon minced fresh ginger root

2 tablespoons red wine vinegar

1/4 cup brown sugar

2 tablespoons soy sauce

1/2 cup peanut butter, smooth or crunchy

1/4 cup ketchup

2 tablespoons sherry

2 teaspoons lime juice

Prepare the chicken:  In a large bowl, whisk together the lemon juice, olive oil, salt, pepper, thyme, and crushed red pepper.  Add the chicken breasts, cover, and marinate in the refrigerator for 6 hours or overnight.

Prepare the satay sauce:  In a medium saucepan set over medium heat, cook the sesame oil, olive oil, red onion, garlic, ginger, and crushed red pepper until the onion is transparent, 10-15 minutes.  Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice.  Cook the sauce for 2 more minutes and then set aside to cool slightly.

Grill the chicken:  Heat a grill or a nonstick grillpan over medium-high heat.  Cook the chicken breasts, turning once, until just cooked through, 12-15 minutes.  Cool slightly and then cut on the bias in 1/2-inch thick slices.  Skewer the chicken with wooden sticks and serve with the satay sauce.

Sweet and Salty Espresso Walnuts

If there is one activity at which I do not excel, it's sleeping.  Regardless of what time I hit the hay, I'm up every weekday morning at 5 a.m., and I'll sometimes allow myself the luxury of sleeping until 6 during the weekend.  Trust me, I'm not bragging here.  I envy those who are transported to dreamland as soon as their heads hit their pillows, people who are able to sleep on airplanes, even when crushed in the middle, non-reclining seat, and folks who can take a power nap on cue and feel instantly revitalized. 

I attribute my "sleepless in Sin City" status to three things.  First of all, we made the drastic mistake of allowing our dogs to sleep on the bed with us.  Adding a 70-pound lab puppy and a 60-pound territorial rottweiler, even to a king-size bed, is not the recipe for a tranquil night.  There have been times when the floor has seemed a more appealing option.  Second, my type A (or AA) personality is to blame.  Once I wake up, I am unable to go back to sleep.  Oh sure, I'll lay there for awhile, thinking about all of the things on my "to-do" list that I could be starting on, but it's only a matter of time before my feet are on the floor and I am downstairs having my daily meeting with the espresso machine.  Finally, sometimes during the night, Eric ends up sleeping on a diagonal, straight across the bed.  This, plus the space taken up by the two dogs, leaves me a sliver in upper lefthand corner of the bed, in which I can curl up into a little uncomfortable ball (but hey, those yoga classes are paying off!) 

Because I hit the ground running early in the morning, sometimes I need a little pick-me-up during the mid-afternoon.  As a creature of habit, I only drink my coffee first thing in the morning, and I'm not a big fan of the energy drinks that have appeared on the market over the past several years, so taking the beverage route is not an option.  Occasionally, I'll try do a second small workout in the afternoon, so I like to nibble on something that has nutritional value with a kick, something like these espresso-coated walnuts. 

I find nuts to be a very filling snack, so just a few of these go a long way.  The hint of salt in each bite detracts from the sweetness, and the ginger adds a little bit of spice.  While I enjoy these as a snack, they would also be great to package up for party favors or gifts, or to set out for entertaining (just remind people about the caffeine!) Here are my extra tips for this energizing espresso-coated snack:

• Instead of simply using walnuts, feel free to use an assortment of nuts, depending on what  you have available in your pantry.  Pecans, cashews, hazelnuts, and macadamias would all be good choices.
• Any strong, good quality coffee would be an acceptable substitute for the ground espresso.  Be sure to grind the beans very finely, or the mixture will have a granular texture. 
• I order my instant espresso powder on-line, through the King Arthur Catalogue, but you can find it as some specialty foods stores and Whole Foods.  Do not substitute instant coffee--two completely different flavor profiles!
• These nuts make great hostess gifts or holiday gifts (not for kids!)  Be sure to remind recipients of the espresso element, so that they don't eat the entire batch just before bedtime!  Wrap the nuts in a decorative box or tin, attach a gift card, and voila!
• The nuts can be prepared up to two weeks in advance.  Store them in an airtight container at room temperature.

Sweet and Salty Espresso Walnuts

Makes about 4 cups

Ingredients:

2/3 cup sugar

2 tablespoons finely ground espresso beans

1 tablespoon instant espresso powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon coarse kosher salt

1 large egg white

4 cups walnut halves and pieces

Preheat the oven to 325F degrees.  Line a large rimmed baking sheet with parchment paper.  In a small bowl, whisk together the sugar, ground beans, espresso powder, cinnamon, ginger, and salt.  In a large bowl, whisk the egg white until it is frothy.  Add the walnuts to the egg white and toss to coat.  Sprinkle the walnuts with the espresso mixture and toss them to coat.  Spread the walnuts on the prepared baking sheet in a single layer.

Bake the nuts for 5 minutes and then stir, rearranging the nuts in a single layer.  Bake until the walnuts are dry to the touch, about 5 minutes longer.  Cool the walnuts completely on the sheet.

Root-Vegetable Chips

My snack food of choice has changed countless times over the past thirty-something years.  One reason for this is that I have lived in no fewer than seven states, and the various regional flavors and producers influenced my preference du jour.  In New Jersey, I was a Tasty-Cakes fan, but in Texas, it was all about the chips and salsa.  Those cunning corporate marketers on Madison Avenue are also to blame.  When you are a kid, a snappy jingle, a lovable mascot, a strategically placed ad, and a cool prize at the bottom of the box are just about all you need to be convinced that Product X is the greatest thing since Pac-Man.  Maybe, just maybe, my fickle tendencies have also come into play here.  I do like variety and trying new flavors, and after all, changing her mind is a woman's right, right?

Most recently, I would say that nutritional value has been the deciding factor when the craving strikes.  If I'm really hungry, and just a little something won't satisfy, then I'll tend to stick with something more figure friendly, like carrots, pita chips, and hummus, or apples and peanut butter.  If all I want is just a tiny nosh to quiet those screaming taste buds, then I'll typically allow myself a small amount of whatever.  Usually, that yen is for something sweet, specifically, of the frozen and creamy persuasion, as I am not really a fan of chips, fries, or other salty/greasy foods.

As with everything, there is one exception.  When I lived in North Carolina for graduate school, I discovered what I considered to be a genius invention at my favorite haunt, Foster's Market.  A Virginia-base snack foods company called Route 11 made sweet potato chips, something that I had never seen before.  Being a huge sweet potato fanatic, I was in heaven, and for those two years, I had found my indulgence.  Since Route 11 Chips seem to be offered in every state except Nevada, nowadays I only get this special treat when I am traveling. 

Well, the craving struck the other day, so what else was a sweet potato chip-lovin' girl to do, other than make her own?  I decided to experiment with some other root vegetables too, for color and flavor variety.  No, they're not quite as good as the ones at Foster's (those Route 11 folks know what they are doing, after all), but their salty and slightly sweet goodness definitely hit the spot.  Here are some extra tips for this colorful chips:

• Chips can be stored in a zip-top plastic bag, wrapped in paper towels, for 2-3 days.
• Adjust the heat of the oil between the batches.  The heat will tend to decrease a bit as you fry the vegetables.
• Mix and match the amounts and varieties of root vegetables as you prefer.  Try using yellow beets or different colors of potatoes.
• If you don't have a mandoline, which is used to slice foods uniformly, then just use a very sharp knife and try to slice the vegetables as evenly as you can.
• For additional flavor, sprinkle the chips with other spices, such as garlic powder, chili powder, or cumin, or finely chopped fresh parsley immediately after removing them from the oil.
• Wondra is a better option for frying, because it has been formulated to dissolve quickly in hot liquids (as opposed to clumping.)

Root-Vegetable Chips

Serves 10-12

Ingredients:

4 medium parsnips, peeled

1 1/2 pounds Yukon gold or purple potatoes, peeled

2 medium sweet potatoes, peeled

4 medium beets, peeled

Vegetable or canola oil for frying

Coarse salt

1/3 cup Wondra (or similar variety) flour

Using a vegetable peeler, peel the parsnips into long, thin strips, stopping when you get to the tough core.  Using a mandoline or hand slicer, slice the potatoes, sweet potatoes, and beets into very thin rounds (less than 1/8-inch thick).  Transfer the vegetables to separate bowl, and separate the slices with your fingers.

Heat 2 1/2 inches of oil in a deep pot until it reaches about 360F degrees.  Working in small batches, fry the parsnips, stirring to separate, until they are light gold and crisp, 30-45 seconds.  With a wire mesh skimmer or slotted spoon, transfer the parsnips to a baking sheet lined with paper towels.  Spread the parsnips in a single layer and sprinkle with salt.  Repeat the frying process with the potatoes and then the sweet potatoes, cooking each batch about 1 minute. 

Toss the beet slices in the Wondra flour, and shake off the excess.  Fry the beets until crisp and golden, stirring to separate slices, about 1 minute.  Transfer the beets to a paper towel-lined baking sheet, spread in a single layer, and sprinkle with salt.  Let the chips dry or cool completely before serving or storing.

Summer Squash, Goat Cheese, and Tomato Tart

I did it again.  I mentioned in a post, dated a few months back, that during one of my bi-monthly Costco sprees, I had purchased a one-pound log of goat cheese because of the remarkably low price.  I was accustomed to paying almost four dollars for a three-ounce portion at my local grocery store, so obviously it was tough for me to pass up over five times as much for the bargain price of five dollars.  Skeptical of the quality, I still tossed it into my cart, later discovering that it was just as delicious, if not better, than some of the pricey Whole Foods versions that I had previously bought.

The problem arose after I got home and realized just how far that one-pound quantity could go.  As much as I love it, goat cheese is not something that I use in mass quantities--a crumbled tablespoon here, a thin layer there--so I was suddenly tasked with creating new ways to incorporate it into my recipes.  A quesadilla, a souffle, and several types of crostini later, I had worked my way through the 16-ounces of chevre, vowing that I would only buy that portion again if I had a specific use for it.

I lied.  I just couldn't resist such a bargain, especially when it was still at the same price, despite the fact that every other food cost has risen.  The goat cheese was like a beacon, in all of its creamy white glory, calling to me from the cheese case and reminding me of the good times that we had together in the kitchen. So, I caved and added it to my overflowing cart.

Fortunately, this time around, I had a few recipe ideas up my sleeve, which call for generous amounts of goat cheese.  This puff pastry based savory tart is one of them.  I thought that the tangy flavor of the goat cheese would complement both the rich and buttery pastry crust and the mild-tasting vegetables.  Softening it and then mixing it with the pesto gives it a whole new taste, and the fact that it is spreadable allows for a nice even layer.  Five ounces down, eleven to go.  Of course, I may make this again very soon, which would only leave me with six!  Here are a few tips for this savory, summery tart:

• I like the extra color obtained by using both zucchini and yellow squash, but this tart can be  made with just one or the other, if desired.
• Be sure to drain quite a bit of the extra water from the vegetables after sauteing them, but not so much as to crush them, so that the tart doesn't become soggy during the baking process.
• Roma tomatoes can be substituted with vine-ripened, hothouse, heirloom, or even chopped grape varietals.
• Puff pastry is easiest to work with if, after thawing, you let it sit at room temperature for 30-45 minutes prior to rolling out.  Otherwise, it tends to be too stiff, and you risk breaking it into pieces when unfolding. 
• This recipe can also be served as a vegetarian entree, with a side salad, or as a dish for a brunch.

Summer Squash, Goat Cheese, and Tomato Tart

Serves 8-10

Ingredients:

2 tablespoons extra-virgin olive oil

1/2 pound small yellow squash, sliced 1/4-inch thick

1/2 pound zucchini squash, sliced 1/4-inch thick

1 large onion, halved and thinly sliced

Salt and pepper to taste

2 tablespoons prepared pesto

5 ounces fresh goat cheese, softened

Flour for dusting

14 ounces puff pastry, chilled

1 large plum tomato, very thinly sliced

1 egg beaten with 2 tablespoons water

10 pitted Kalamata or green olives, coarsely chopped

Preheat the oven to 425F degrees.  Line a baking sheet with parchment paper.  In a large skillet, heat the olive oil over medium-high heat.  Add the squash and the onion and season with salt and pepper.  Cover and cook for 5 minutes, stirring occasionally, until the squash and onion are lightly browned.  Remove the skillet from the heat and let stand, covered, for 5 minutes.  Transfer the vegetables to a strainer and press lightly to drain.

Meanwhile, in a small bowl, blend the pesto together with the goat cheese.  On a lightly floured surface, roll out the puff pastry to a 13-inch square; trim the square to 12 inches.  Prick the pastry with a fork all over and transfer it to the parchment-lined baking sheet.

Spread the goat cheese mixture evenly over the pastry, leaving a 1-inch border all around.  Top with the squash mixture.  Arrange the tomato slices on the tart and season with salt and pepper.  Fold up the sides, pressing the corners together.  Brush the pastry with the egg wash and bake in the lower third of the oven for 35-45 minutes, until the edges are golden brown and the bottom is completely cooked through.  Sprinkle with the olives, cut into squares, and serve.

Mixed Fruit and Nut Granola

I have slowly been going through our house, room by room, in an effort to tidy things up and discard items that we no longer need.  Everything has just felt a bit cluttered lately, which translates to more things for the seemingly infinite supply of dog hairs to land upon.  I've gotten through the upstairs closets, including the one containing games, photos, and those certain "interesting" gifts, as well as my personal closet, where I finally mustered up the common sense to discard those pieces that have just been collecting dust for 10 years.  This week, it was time to conquer the kitchen.

Most of the appliances, tools, and gadgets inside my kitchen drawers and cabinets are ones that I use, if only on occasion.  No, I haven't actually tried my pasta maker yet, but I have certainly admired it many times and envisioned myself making pasta.  I'm just waiting for that perfect recipe to come along......  As far as downsizing the kitchen, most of the attention needed to be focused on the pantry.   

When we first bought the house, I thought it was great that our pantry had such nice, deep shelves.  Now I realize that there is just more room for items to get lost, never to be heard from again, as fresher, newer items are placed in front of it.  I knew that it was time to clean the pantry when I was placing a new bottle of olive oil on the top shelf, praying that it wouldn't be the 16 ounces that causes the shelf to collapse.  So, not wanting to waste anything, I decided to consolidate and use up as much as I could before buying bright and shiny replacements.

Because it is so versatile, granola is the perfect recipe to make if you are wanting to use up small amounts of many different ingredients.  With this recipe, I was able to go through 4 types of nuts, 3 types of dried fruits, and some brown sugar that was in danger of turning to cement.  Feel free to mix up the amounts and varieties, depending on what you have in supply.  No matter what combination that you select, this granola bakes up crisp, toasty, and crunchy, and it is great with milk, yogurt, or on its own as a snack.  This is definitely a case where the whole is greater than the sum of its parts!  Here are a few extra tips for making this crunchy, nutty, good-for-you granola:

• This granola can be stored in an air-tight container for up to two weeks.  You can recrisp the granola by heating at 275F degrees for 10-15 minutes.
• The maple syrup in this recipe can be replaced by honey.
• For the dried fruits, I like to use a combination of cranberries, golden raisins, cherries, and chopped apricots.  Chopped figs, apple slices, pineapple, and blueberries would also work nicely.
• I really like granola that clumps or forms clusters.  In order to achieve this, as soon as the granola is removed from the oven, press it down all over with the back of a flat spatula and let it cool this way.  It should break up in clusters when completely cooled as a result.

Mixed Fruit and Nut Granola

Makes about 12 cups

Ingredients:

6 tablespoons butter

2 tablespoons canola or safflower oil

1/2 cup brown sugar

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

3 3/4 cups rolled oats

1 cup unsweetened coconut

1/2 cup cashews

1/2 cup pecan pieces

1/2 cup shelled pistachios

1/2 cup slivered almonds

1 cup fresh orange juice

2 cups mixed dried fruit

Preheat the oven to 275F degrees.  Line a large rimmed baking sheet with parchment paper.  In a medium saucepan, combine the butter, oil, brown sugar, maple syrup, cinnamon, vanilla, and salt, and bring to a simmer, stirring until the brown sugar dissolves, about 2 minutes.  Let cool slightly.

In a very large bowl, toss together the oats, coconut, cashews, pecans, pistachios, and almonds.  Add the warm brown sugar mixture and stir to coat thoroughly.  Spread the granola onto the baking sheet and bake for 1 hour 15 minutes, stirring occasionally, until golden.

While the granola bakes, pour the orange juice over the fruit in a medium bowl and let stand until plumped, about 1 hour.

Drain the dried fruit, pressing to extract the liquid, and discard the liquid.  Stir the fruit into the granola and bake for 5 minutes.  Let cool completely.  The granola will crisp as it cools.

Spicy Wild Mushroom Bruschetta

Bruschetta is a food whose origin dates back to the 15th century in central Italy.  Back then, it was a pretty simple recipe: grilled bread rubbed with garlic and then topped with salt, pepper, and olive oil.  The word "bruschetta" comes from the verb in the Roman dialect "bruscare", which means "to roast over coals."  Over time, the meaning of the word has changed, and Americans typically use it to refer to the toppings themselves as opposed to the bread.  Grocery stores even sell bottled bruschetta, which is really their fancy-sounding way of getting consumers to cough up $5.95 for a mixture of tomatoes, onion, garlic, and herbs.  The jig is up guys.

The number of topping variations for bruschetta keeps growing as chefs become more inventive.  The most popular topping with Americans includes basil, fresh mozzarella, and tomato, but I have seen everything from roasted red peppers and eggplant to chocolate-hazelnut flavored Nutella over bananas.  It is the perfect appetizer to serve for entertaining, and putting out a "bruschetta bar" for you guests to mix and match their own toppings always goes over well. 

This variation of bruschetta is inspired by Indian cuisine, with ingredients like fenugreek, garam masala, ginger, cumin, and cardamom.  Warning: If you are not a fan of spicy foods, then you might want to tone down the amount of peppers just a tad, as they definitely have a powerful kick.  Here are some tips for this vegetarian light bite:

• Fenugreek is an aromatic and pungent herb with a slightly bitter taste, somewhat comparable to the taste of celery or burnt sugar.   It is a very common ingredient in Indian curries, but it can be tough to find at a regular grocery store.  Feel free to omit the fenugreek in this recipe--it will still turn out delicious.
• Garam masala is a blend of ground spices, common to Indian cuisine.  The literal meaning is "warm spice", and although there are many variations, it usually contains cinnamon, cardamom, cloves, chili peppers, ginger, and garlic.  I would recommend investing in a jar if you enjoy the flavors of the Indian or Middle Eastern cuisines.
• For mushrooms, I like to use a combination of crimini, portobellos (or mini portobellos), shiitakes, and button, but use whatever combination you prefer.
• If you don't have any whole cumin seeds, then just replace it with an equal amount of ground cumin.

Spicy Wild Mushroom Bruschetta

Serves 6

Ingredients:

1 tablespoon canola or safflower oil

1 teaspoon cumin seeds

1 dried red chile

2 teaspoons peeled and grated fresh ginger

1 cup finely chopped red onion

1 tablespoon dried fenugreek leaves

1/2 teaspoon salt

1 minced and seeded jalapeno pepper

2 teaspoons ground coriander

1/8 teaspoon cayenne

3 cloves garlic, minced

2 cups quartered assorted mushrooms

1 cup tomatoes, cut into 1/2-inch cubes

3/4  cup tomato sauce

3 tablespoons chopped cilantro, divided

1/4 teaspoon Garam Masala

Toasted baguette slices

Heat the canola oil, cumin, and the chile in a large skillet over medium-high heat.  Saute for 1 minute or until the cumin begins to darken.  Add the ginger to the pan and saute for 30 seconds.  Add the red onion and fenugreek and saute for 2 minutes or until the onion is tender.  Add the salt and jalapeno and saute for 2 minutes or until the onion softens and begins to brown.  Add the coriander, cayenne, and minced garlic and saute for 1 minute.

Add the mushrooms and cook until the liquid has been released and evaporates, 6 to 8 minutes.  Stir in the tomato, tomato sauce, 2 tablespoons cilantro, and the Garam Masala.  Bring the mixture to a simmer and cook for 15 minutes or until the sauce thickens.  Sprinkle the mixture with the remaining cilantro, season with salt and pepper, and serve on slices of toasted baguette. 

Sun-Dried Tomato, White Bean, and Roasted Garlic Dip

"Tomatoes and oregano make it Italian; wine and tarragon make it French.  Sour cream makes it Russian; lemon and cinnamon make it Greek.  Soy sauce makes it Chinese; garlic makes it good."                 -Alice  May Brock (of Alice's Restaurant fame)

I always have a container of some sort of dip in my refrigerator, which I eat with my carrots sticks and pita chips as part of my lunch.  Because I don't like mayonnaise, sour cream, or cream cheese (yes, I know, it's odd), I am somewhat limited as to what the dips that I prepare can consist of.  There is usually some sort of canned bean base, whether I use garbanzos, pintos, black, or cannellini.  I'll sometimes add roasted red peppers or sun-dried tomatoes to get an extra layer of flavor and color.  As far as herbs and spices, cumin, cayenne, rosemary, and parsley are a few of my favorites.  But whether the dip is Mediterranean, Moroccan, Asian, or Italian inspired, there is one ingredient that I always include: garlic.

I have always loved garlic, as my family certainly can attest to.  Fortunately, I married a man who also enjoys a generous amount of the "stinking rose" in his food.  We buy those large jars of the minced version at Costco, and we go through them at an alarming rate.  Few smells are more enticing than freshly chopped garlic sauteing in butter or olive oil, and my homemade pestos just wouldn't be the same without it.

My favorite way to prepare garlic is to roast an entire head of cloves.  Roasting a head garlic, wrapped in foil with a little bit of olive oil, takes away any "bite" in the flavor and instead produces a sweet caramelized taste and soft spreadable texture.  We like to smear the roasted cloves on toasted baguettes for an easy appetizer, and I recently started mixing it into my dips.  This is my latest variation, inspired by some of my favorite Italian flavors, such as sun-dried tomatoes, rosemary, and lots of good garlic!  Here are just a few extra tips for this low-fat diet-friendly dip:

• The dip can be prepared one day in advance and then refrigerated, covered.  Serve cold or at room temperature with bagel chips, pita chips, crostini, or crudites.
• This versatile dip can also be used as a spread for sandwiches, burgers, and wraps, or even as a filling for omelets.
• Cannellini or garbanzo beans may be substituted for the Great Northern beans.
• Roasted garlic is also great on its own.  Simply squeeze the roasted garlic pulp onto toasted baguette slices, spread, and serve.

Sun-Dried Tomato, White Bean, and Roasted Garlic Dip

Makes about 2 cups

Ingredients:

1 whole head of garlic

1 (4-ounce) package sun-dried tomatoes, without oil

2 tablespoons olive oil

1 teaspoon chopped fresh rosemary

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne (optional)

1 (15 ounce) can Great Northern or white kidney beans, drained

Preheat the oven to 375F degrees.  Remove the papery skin from the head of garlic, but do not peel or separate the cloves.  Place the head in foil, drizzle with 1 teaspoon of the olive oil, and sprinkle with salt and pepper; close the foil around the garlic.  Bake for 45 minutes and then cool for 10 minutes.  Separate the cloves and squeeze to extract the garlic pulp into a food processor or mini  chopper.  Discard the skins.

Bring 1 cup of water to a boil in a saucepan.  Add the tomatoes, cover, and remove from the heat.  Let stand for 10 minutes.  Drain the tomatoes, reserving 1/4 cup of the liquid.

Add the tomatoes, 1/4 cup reserved liquid, remaining olive oil, rosemary, salt, pepper, cayenne, and beans to the garlic in the food processor.  Process the mixture until smooth.  Season with extra salt and pepper, if desired. 

Grilled Eggplant Caponata

Did you know that the eggplant is actually a fruit and not a vegetable?  Did you know that eggplant is a member of the nightshade family, which also includes tobacco, and that it contains very small amounts of nicotine (don't panic--there's not enough present to have any negative effects on the body)?  Did you know that, according to a 5th century Chinese scroll, fashionable Chinese women used to make a dye out of eggplant and polish their teeth with it until they were a shiny gray?  If you said yes to all of these questions.....then you're probably lying, but I'll give you the benefit of the doubt.  You might want to find something more productive to do with your time however, because nobody should know that much about eggplant.

Rich in both folic acid and potassium, eggplant, also called aubergine in some contries, is the main ingredient in Sicilian caponata, a relish dish that is traditionally made from chopped fried vegetables.  Variations of caponata are found throughout the Mediterranean region, and it can be interpreted to fit individual tastes.  Because I seldom fry anything in my kitchen (although I do have a goal of creating the perfect fried chicken this summer), I opted to prepare a version composed of grilled vegetables that have been brushed with heart-healthy olive oil.  This method gives this dish a nice smoky undertone with the flavors of the vegetables taking center stage.  Capers and olives add saltiness and the balsamic vinegar adds some tang.  Paired with toasted baguette slices, this is the perfect light and healthy entertaining hors d'oeuvre.  Here a just a few more tips for this Mediterranean mezze:

• If you don't have a grill or a grill pan at your disposal, then simply chop the vegetables into 1/2-inch pieces, toss with olive oil, salt, and pepper in a large roasting pan, and roast at 400F degrees for 25-30 minutes, or until tender, tossing occasionally. 
• Pitted nicoise olives can be substituted for the kalamata olives.
• The caponata will keep, covered and refrigerated, for 2-3 days. 
• The caponata can also be used as a topping for grilled chicken or mild-flavored fish, served alongside pita chips, folded into omelets, or eaten on its own. 

Grilled Eggplant Caponata

Serves 8-10

Ingredients:

2 sweet onions, cut crosswise into 1/2-inch thick slices

2 large eggplants, cut into 1/2-inch strips

2 large zucchini, cut into 1/2-inch strips

2 tablespoons extra-virgin olive oil, plus more for brushing

Salt and pepper to taste

2 ribs celery, finely chopped

2 1/2 cups canned diced tomatoes

1/2 cup pitted kalamata olives

3 tablespoons balsamic vinegar

2 tablespoons capers

1/8 teaspoon crushed red pepper (optional)

20 fresh basil leaves, julienned

1 whole grain baguette

Preheat a gas grill or grill pan oven medium heat.  Brush the onion, eggplant, and zucchini slices with olive oil and sprinkle with salt.  Grill, in batches if necessary, until tender, 3-4 minutes per side.  Transfer to a platter to cool and coarsely chop.

In a deep large skillet, heat the 2 tablespoons olive oil over medium-high heat.  Add the celery, season with salt and pepper, and cook until browned, about 8 minutes.  Add the tomatoes, olives, vinegar, capers, and crushed red pepper.  Simmer for 15 minutes.

Add the zucchini, eggplant, and onion to the tomato mixture and simmer until slightly thickened, 10-15 minutes.  Remove from the heat, stir in the basil, and season to taste with salt and pepper.

Slice the baguette at 1/2-inch intervals, brush with olive oil, and grill for a few minutes, until warmed through and browned.  Serve alongside the caponata. 

Asian Turkey Meatball Lettuce Wraps

In a few of my previous posts, I have alluded to the fact that I sometimes have a tough time deciding what to order when I go out to eat.  It's as if the meal that I am about to order will be my only opportunity to ever try that particular establishment's cuisine, so it is crucial that I make the right selection.  And yes, I am that person who, when the server comes to take our order and he starts with me (which somehow always seems to happen), I say "Can you please start with someone else and then come back to me?", all the while hoping that one of the two entrees that I am wavering between has sold out, making my decision easier.  This dilemma even seems to occur at our favorite Las Vegas restaurant, Table 34, where I always end up ordering the same thing, always.  I pretty sure that it drives Eric crazy.

This ordering "issue" that I have is one of the reasons why I am so fond of the recent small plates and tapas trend that has emerged in the restaurant world.  Being able to order smaller sized portions of several menu items eliminates the need for me to narrow my selection down to one.  This also allows everyone at the table to choose what sounds good to them, taste a little bit of everything, and then go back to their favorites.

The now ubiquitous chicken and vegetable lettuce wraps, made famous by P.F. Changs, are one of my favorite appetizers.  Although I am not generally a fan of chain restaurants, these are not too heavy and can be made extra spicy with dollops of Chinese mustard and chili sauce.  This is a variation on the lettuce wraps, instead using baked meatballs made with lean ground turkey (you can use ground chicken as well).  Serve it as an appetizer or make a healthful, low-fat meal out of them.  Here are my tips for this healthy Asian appetizer:

• The meatballs can be formed up to 4 hours in advance, but do not roll them in the sugar until just before baking.  Cover and refrigerate until ready to bake.
• If Asian chili sauce is too spicy for you, you can choose a different condiment for dipping, such as black bean sauce, plum sauce, Asian mustard, or a little soy sauce mixed with rice wine vinegar and a drop of sesame oil.
• If you want to serve this in more of an entree format, these meatballs would be great over rice or atop a soba noodle salad--sort of an Asian spaghetti and meatballs!
• English cucumbers are the long, thin cucumbers that are wrapped in plastic in the produce section.  They are seedless and unwaxed, so they require less preparation.
• Lemongrass is a common ingredient in both Vietnamese and Thai cooking.  It has a citrus flavor and can be used dried, powdered, or fresh.  The outer stalk is tough, so only use the softer inner core for adding to recipes. 

Asian Turkey Meatball Lettuce Wraps

Serves 4-6

Ingredients:

1 pound ground lean turkey

2 tablespoons Asian fish sauce

1 tablespoon low-sodium soy sauce

2 shallots, minced

3 garlic cloves, minced

2 tablespoons minced fresh ginger root

1 stalk fresh lemongrass, trimmed and minced

3 tablespoons chopped fresh cilantro, plus more for serving

1 tablespoons finely chopped fresh mint, plus more for serving

2 teaspoons cornstarch

Salt and pepper to taste

1/2 cup sugar

1 head Boston or red leaf lettuce, leaves washed and separated

1 English cucumber, halved lengthwise and thinly sliced crosswise

1 red onion, halved and thinly sliced

Asian chili-garlic sauce for serving

Preheat the oven to 400F degrees.  Line a baking sheet with foil and set aside.

In a large bowl, combine the ground turkey, fish sauce, soy sauce, shallots, garlic, ginger, lemongrass, cilantro, mint, and cornstarch.  Season with salt and pepper and mix with your hands until thoroughly combined.

Spread the sugar on a small plate.  Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch diameter balls.  Roll the meatballs in the sugar until they are evenly coated.  Transfer the meatballs to the prepared baking sheet and then bake for 15 minutes, until they are lightly browned and cooked through.

Meanwhile, arrange the lettuce, cilantro, and mint leaves, cucumber and onion on a platter.  Transfer the meatballs to a the platter and serve with the chili sauce.