Slow Roasted Goodness

August- where did you go?! It’s hard to believe tomorrow is September 1st, I feel like this summer flew by, as most of them do. In a way, I am glad August passed so quickly, as it was a long six weeks of waiting for Kyle to come back from sea. The ship made it back safely into its homeport this past Saturday, and we spent the weekend celebrating his return all over Newport (I’ll be posting an update of our adventures over on The Humble Home later). It’s been absolutely awesome to have him home, and I’m doing my best to not think about him heading back out to sea again after Labor Day weekend.

Last week I hit up the local farmer’s market and bought a HUGE sack of Roma tomatoes- I think I was so excited about fresh tomatoes, that I got a little ahead of myself! While I did my best to get through as many as possible, I knew I would have to use up the rest before they turned. I adore slow roasted tomatoes, as it is a very simple and delicious way of prolonging the enjoyment of your tomatoes while concentrating the flavor. There really is no limit to the application of slow roasted tomatoes- over pasta, grilled meats, on toasted bagels or sandwiches, blended in with hummus, or just as is with a little fresh basil (my favorite application!). The tomatoes can be roasted off in large or small batches, depending on how many you have on hand in surplus, and when stored properly, can last a couple of months in the refrigerator. Additionally, if you roast off a large batch, once cooled, the tomatoes can be portioned off into freezer or vacuum bags and will last even longer in the freezer for use all winter.

When I roast my tomatoes, I usually throw in a couple of heads of garlic to roast as well. As my friend Brianne over at Sweet Cheeks in the Kitchen said: “Garlic. How I love you. Let me count the ways”. Roasted garlic, like the tomatoes, is a wonderful addition to really any dish. Once roasted, it keeps well, and has a wonderfully mellow flavor. I roasted one head with plain olive oil, and the second with white truffle oil, and they both turned out incredibly flavorful! Although the roasting process usually takes a couple of hours, the hands on time is quite minimal (good for a Sunday night roasting, so you can use them all week), and the end product is really worth the time.

For a beyond easy hors d’ oeuvres, toast up some baguette slices, spread on the roasted garlic, add a fresh basil leaf, top with a slice of roasted tomato, and voila!- instant satisfaction, and a treat that appeals to all, as it’s vegan friendly, but the meaty, robust flavor of the tomato more than compensates for the carnivores. You can even take it a step further and top it off with a little crumbled chevre or fresh mozzarella and pop it under the broiler to brown for a few minutes. Once cooled, I packed my tomato slices and garlic with a couple of sprigs of fresh picked basil, and we took it to the park for a snack with pita chips. There is nothing better than a treat that is simple, rich with flavor and easy to transport, and slow roasted tomatoes & garlic fit the bill perfectly!

Slow Roasted Tomatoes & Garlic

-Roma, Cherry or other fresh tomatoes
-2 or 3 Full heads of garlic
-Sea Salt
-Fresh Cracked Pepper
-Thyme sprigs
-Extra Virgin Olive oil (I recommend using a high quality oil here- given that the ingredient list is short, using top notch components will make a big difference. For a little more of a twist, a flavor infused oil, such as the white truffle oil I used on one the garlic heads)

Pre heat the oven to 225 degrees. Halve cherry tomatoes, or cut Romas into thirds or quarters. Cut off the top quarter of each head of garlic to expose all cloves. Arrange tomato slices and garlic on a baking sheet. Sprinkle tomatoes generously with sea salt, fresh pepper and olive oil. Lay thyme sprigs across the top of tomatoes. Drizzle olive oil over garlic heads, fully covering exposed garlic. Top with sea salt & pepper. Place baking sheet on the middle oven rack and roast, checking every 30 minutes or so. Depending on the size and moisture level of your tomatoes and the capacity of your oven, complete roasting should take between an hour and a half to two hours. To intensify the flavors, during the last 30 minute cycle, turn the oven up to 275 to draw out any additional moisture. When done, the tomatoes should have a rich red-brown color and appear dried around the edges, and the garlic should be “popping” out of its jacket. Remove pan from oven and let cool. If not using immediately, store tomatoes in a glass jar or dish with a tight fitting lid, covered by a layer of olive oil. Once cooled, the garlic cloves should slip right out of the skin, and can be left whole or made into a paste, and also stores well in a covered dish.

Refreshing Snacks for Hot Weather

(once again, my lackluster photo skills don't do justice!)

Well hello there- it’s been too long! Summer 2010 has been an impressively busy season around our household with holidays, anniversaries, birthdays and out of town visitors, I have been bouncing around the East Coast enjoying all the season has to offer. Somehow, in my absence it also appears as though I've hit the 20 Followers mark, how exciting! What started as a way for me to organize my recipes and the likes has apparently struck a chord with others, so big thanks to all of you who are interested in my culinary adventures, your support is awesome!

A few weeks ago, Kyle’s ship was rather suddenly mobilized to assist in the oil clean-up efforts in the Gulf of Mexico, so we spent his last week in town trying to get in as much quality time before they set sail through August 30th. It is a long time to be apart, but I am very proud of what he is a part of with the effort, and wit will make his homecoming all the more sweet.

In the meantime, I have settled into my solo routine quite well- and this weekend I had the pleasure of hosting one of our favorite couples for a night before they headed to their anniversary vacation out on Block Island. They were married out there last August, and it was hands down one of the best weddings I have ever been to- they sure know how to throw a stylish party! A few photos to pay homage to two of my favorite people- Happy Anniversary Will & Carolyn!!!

When Carolyn first asked about coming to stay for a night, I was beyond thrilled, as we don’t get to see each other all that often since we moved away from Annapolis. As those in the region know, the Northeast has been uncharacteristically hot this summer, which seems to impede my desire to whip up a lot in our tiny attic kitchen. Carolyn & Will were arriving mid-afternoon, so I whipped up these Spicy Seared Tuna Canapés with Avocado-Crème as a light snack and served a side of chilled edamame pods tossed with a little French sea salt. The canapés were a spin-off of an appetizer my friend Alex Day (who runs Chez-Vous here in Newport) brought to a cocktail party a few weeks ago, with a couple of modifications I made for what I had on hand.

The chilled tuna & avocado make a classic light combination, and went well with ice cold beers & mojitos. It was so great to catch up with good friends, although I paid the price a bit the next day at work- long gone are my days of being able to go out for drinks on a school night, but it was worth the paying the toll in the end!

Spicy Seared Tuna Canapés with Avocado-Crème (makes 12 hors d’oeuvres)
-6-8oz. Sushi-grade tuna steak
-Spice rub (see below)
-1ish Tblspn sesame oil
-1 Ripe Haas avocado
-1 Clove garlic, minced fine
-1 Tspn fresh lemon juice
-3+/- Tblspns whipped cream cheese
-1 Medium English cucumber
-Soy sauce
-Sri Racha or other Asian hot sauce (optional)
-Sea salt & fresh cracked pepper
-Chives, cilantro or other fresh herbs for garnishing

For the spice rub:
-1 Tbspn toasted black sesame seeds
-1 ½ Tbspn seafood seasoning (think Old Bay)
-½ to ¾ Tbspn curry powder (I prefer to use spicy)
- ½ Tbspn cayenne pepper powder
-Couple turns of the pepper mill & a good pinch of sea salt

Pat tuna dry & cut into 1 ½” strips (if purchased in one large steak, a lot of fish markets will cut it down for you if you like). Combine spice rub ingredients in a shallow dish & toss to mix well. Dredge tuna through the spice mixture, making sure to well coat all sides and set aside to allow flesh to absorb spices.

Mash avocado well (a few chunks add nice texture) with garlic, lemon juice and salt & pepper to taste. Lightly fold in whipped cream cheese (overworking will cause deflation, treat the mixture like a soufflé) until combined and keep chilled in the refrigerator.

Over medium-high heat, heat sesame oil in a non-stick skillet until the oil begins to sheen a bit. Sear tuna on each side (approx 30 seconds or per side) just long enough to sear & color the outside and maintain a rare to medium-rare interior. Remove tuna promptly from pan & set on a cutting board to cool. Once tuna is cooled, slice into bite sized slices against the grain.

While tuna is cooling, slice cucumber on a bias to create ovals (12) and lay on a plate lined with paper towels and lightly salt slices. After a few minutes blot off any moisture expelled from the slices and discard paper towels. Arrange cucumber on a chilled plate and top each slice with a small amount of avocado mixture, and top avocado with a slice of tuna. Add a dash of soy sauce directly to each piece of fish, followed by a small dallop of Sri Racha (if using). Garnish each finished bite with fresh herbs & serve immediately. If making ahead of time, cucumber/avocado/tuna slice component can be made in advance & kept cool in the refrigerator wrapped in plastic for a few hours. Just before serving, garnish with soy sauce, Sri Racha and herbs to maintain flavors.

Cocktail Party Season!

One of my favorite things about warmer weather is entertaining outside. Whether it’s throwing a couple of steaks or chicken breasts on the grill on a weeknight, or an all out backyard soiree, eating al fresco seems to make things a bit more special. In the past couple of months, we’ve hosted a couple of small cocktail parties at our house during the week, and it’s been a blast. One of my favorite parts about cocktail parties (whether hosted indoors or out) is putting together a simple spread of bite sized food with a little something for everyone. I always put out a couple of cheeses with crackers, a cured or dried meat, nuts, crudités, a bowl of marinated olives and a couple of spreads or dips. Most of the components are pre-made, so throwing together a great looking appetizer table is easy, and really only requires a little arranging and tweaking. Time permitting, I like to put out at least two “from scratch” elements to add a little personal flavor to the scene, and it’s even more enjoyable if you encourage guests to bring a snack to share.

In warmer weather, my go to choices are most often seafood based, as it is satisfying without weighing you down, and pairs well with summer white wines, lighter beers and clear spirits. For a while now I have been making a smoked salmon spread that has made appearances at cocktail and porch parties from Annapolis to Maine. It is very simple to pull together, and is great when served with cucumber slices, water crackers or pumpernickel toast. I’ve also used this as a stuffing for hollowed out peproncini- the kick of the pepper plays well off of the coolness of the spread. I would recommend making the spread in advance, so the flavors have time to come together while chilling overnight.

If you end up with any leftover (a rarity!) it is also great with toasted bagels in the morning. I have rarely actually given the recipe out for the spread, but I think it’s time to bite the bullet and share, so long as I get credit at your next porch party! ;-)


Smoked Salmon Party Spread

-16oz Package regular cream cheese- room temp
-16oz Package whipped cream cheese
-2 to 3 Tblspns sour cream/mayo/plain yogurt (optional)
-16oz Wild caught smoked salmon (I usually use the pre sliced Scottish style in the cryovac’d package for easy preparation)
-8oz. Capers, chopped fine, brining liquid reserved
-1/2 to 1/4 Red onion, minced fine
-Good bunch of fresh dill, minced (adjust to suit personal taste)
-Juice from ¼ lemon
-Sea salt & fresh cracked pepper
-Couple shakes of hot sauce (optional)

In a good size bowl, combine first three ingredients and mix until well blended. Remove salmon from packaging, mince finely and add into cream cheese mixture. Add in capers, onion, dill and lemon juice, and mix until well combined. If spread is a bit thick, add in a small amount of brining liquid from capers to loosen and mix well. Season with salt, pepper and hot sauce to taste. Cover well with plastic wrap and refrigerate overnight. Remove from refrigerator an hour or so before serving to let soften a bit.

Spring Time Oysters

I have started implementing some of my menu planning ideas from my Magazine Recipe Book, and it has been a great week of eating in the Humble Home. After letting the salmon sausages cure for a bit in the fridge, we were excited to test them out, so we fried them up and served them over a fresh salad. I’m not going to lie- they were extremely good! I love finding new ways to bring more fish and protein into our diet, so I think we’ll be seeing more of these little beauties. Kyle had picked up some oysters at the often mentioned Anthony's Seafood, and I had flagged a recipe idea in Bon Appétit for an Irish style broiled oysters, and we had ourselves a little seafood supper. I altered the original oyster recipe to what we had on hand, and my only disappointment with the end result was that they ran out too fast! The robust nature of the blue cheese complimented the briny nature of the oysters, and the breadcrumbs brought the perfect amount of crunch and texture. The oysters were a perfect light first course, and would be great for a cocktail party, just make sure you have enough on hand!

Another great tip I had picked up while doing my magazine pillage was out of Cook’s Illustrated for making fresh breadcrumbs without a food processor: Freeze whatever bread you want to use until hard. Place a box grater over a large plastic bowl or plate (to ensure it won’t break under force- you can also use a kitchen towel to anchor the plate/bowl) and grate desired amount of breadcrumbs needed. It’s a really easy way to have the amount of fresh breadcrumbs that you need for your recipe (I’m big on using fresh as opposed to the store bought variety whenever possible), and not have to worry about using up or storing any leftover crumbs. The bread has a long life in the freezer, so you waste less in the long run, and don’t have to pull out a big piece of machinery every time you need breadcrumbs.

A few of my oyster got a little extra crispy under the broiler, but the breadcrumbs act as a great shield from the heat of the broiler, so the oyster remained juicy and fresh. If you’re not a blue cheese fan, smoked Gouda or fresh curls of parmesan would be a great substitution. I picked up the technique of preheating the oven before broiling from working in restaurant kitchens, and I think it helps to even the overall temperature of the final product, so that the oyster is just warmed and all the flavors come together without having to spend too much time under the broiler.

Broiled Oysters on the Half with Garlic Breadcrumbs & Blue Cheese

(modified from Bon Appétit’s Broiled Oysters w/ Garlic Breadcrumbs, March 2010)

-1 Dozen fresh oysters, shucked & in ½ shell w/ luquor
- ¾ Cup fresh breadcrumbs (I used whole wheat bread)

- 2 Good sized garlic cloves, minced finely

- 2 Tblspns flat leaf parsley, minced

- 2-3 Tblspns salted butter

- 1(ish) Tblspn dry white wine (Sauv Blanc)

- Sea salt
- Cracked black pepper
- 12 small slices of good blue cheese (Danish or Roquefort work well), cut to fit oysters

- Lemon wedges

Place oven rack about 3-4 inches from broiler and preheat oven to 450. Melt butter in a small skillet over medium heat and sauté minced garlic until soft, about 2-3 minutes. Add in wine & cook another minute. Add in breadcrumbs, stirring to combine & crisp crumbs up, about 4-5 minutes. Add in parsley and season with salt & pepper to taste and remove from heat. Arrange oysters on a baking sheet and distribute breadcrumb mixture over oysters evenly. Top with a small slice of blue cheese. Once the oven has come to temp, switch off and heat the broiler to low. Place oysters under the broiler until cheese has had a chance to melt and breadcrumbs turn golden, approximately 3-5 minutes, depending on the intensity of your broiler. Serve immediately with a squeeze of lemon.

Derby Day Fun!

Even though the Derby was a few weekends ago, with the Preakness coming up this weekend, I decided it would be a great time to get up a post on how my friend Jill and I rang in the (soggy!) 2010 Kentucky Derby.

I volunteer with Jill downtown every weekend, and given that the Derby is on Saturdays when I am working with her, I wanted to bring us down a little treat to commemorate the special occasion. In an effort to not incriminate ourselves for sneaking in some treats, I will not reveal the actual location of my volunteer work, but rather just say that it is in a beautiful and historic building downtown overlooking the water- a vague description for the Newport area! :-) But I digress…

I had given Jill a heads up that I would be bringing us a little something, and what goes better with Derby day than Mint Juleps? Given that I have been bartending on and off for the past seven years in various capacities, I knew a couple of these traditional beauties would be the perfect fit. I love the freshness of the mint coupled with the bite of bourbon and the sweetness of the simple syrup- it really is the perfect Southern drink! Having made Juleps a few times in my day, I employ a couple of tricks (infusing the simple syrup with mint first, a splash of ginger ale to lighten up the bourbon) to make them refreshing and crisp.

I wanted to couple the Juleps with a little snack that has always screamed “spring” to me, so my natural go to was Deviled Eggs. My mother has always makes these for Memorial Day and throughout the summer season, and as the mercury has slowly been creeping up the thermometer in Newport, I thought it would make a great pairing. I deviated a bit from my standard recipe for the eggs to incorporate fresh herbs from my container garden, and they turned out perfectly- not too heavy, with plenty of brightness from the herbs. Using a fork to “whip” the filling helped to create a lighter texture as well.

Although neither of our horses won (her Sidney’s Candy was 17th and my poor Backtalk came in last!) we had a great treat to enjoy while enjoying the Derby preview and watching the boats in Newport harbor wake up from a long winter.

Running of the Roses Mint Juleps

(enough for 2-4 servings, depending on the size of your cup!)

-½ Cup organic sugar
- ½ Cup water
- Medium bunch of fresh mint leaves
- 10 oz. Kentucky bourbon (Jim Beam is my go to fella)
- 2oz. (or so) Ginger ale
-Crushed ice

Combine water and sugar in a small sauce pan over medium heat. Heat well until sugar is fully dissolved and mixture reduces slightly. Remove from heat, tear ½ of mint leaves and stir into syrup and pour into a good sized pitcher (or jar with tight fitting lid if taking to another location to watch the race!). Pour in bourbon and ginger ale and stir well (or shake if in jar) to combine and dissolve sugar. Fill small glasses with crushed ice and top off each with half of the remaining mint leaves torn up. Pour julep mix over ice and stir. Garnish with a sprig of mint, sip & enjoy.

Derby Day Deviled Eggs

(proportions are for 3 people)

- 6 Large fresh organic eggs

- 1 ½ - 2 Tblspns chopped fresh herbs (I used a mix of dill, flat leaf parsley and arugula)

-1 Heaping Tblspn finely minced shallot or sweet onion

- 1 ½ Tbspns English cucumber, seeded & diced small

- 2-3 Tblspns mayonnaise

- Sea salt
- Fresh cracked pepper

Place eggs in the bottom of a sauce pan, cover eggs with water and place on stovetop over medium-high heat. When water reaches a boil, turn off heat and set pan aside for 10-12 minutes. While timing, prepare an ice bath in a bowl large enough to hold eggs. Remove eggs from pan and place in ice bath for a few minutes until cool enough to handle. Peel eggs, slice in half lengthwise, remove yolk and place in a small bowl. Combine yolks with all other ingredients & season to taste with salt & pepper. Using a dinner fork (or small whisk if you have one), whip a little air into yolk mixture for lighter consistency. Spoon mixture back into eggs, dust with smoked paprika (optional) and serve or stash in refrigerator until ready to serve.