Brie, Pecan, and Hot Honey Puff Pastry Bites

This is a great appetizer for the fall and winter since it's served warm. You can prep the puff pastry ahead by rolling it out, docking the dough, cutting the rounds and placing into a butter coated mini muffin tray. Keep them covered in the fridge with plastic wrap.

The classic combination of brie, pecans, and honey has been used so many times but making it bite size made them seem a little more fun and elegant. This recipe makes 24 bites

Ingredients:
2 sheets of puff pastry, thawed overnight in the fridge
1 wheel brie cheese, cut into 1/2 inch cubes
1/2 cup pecans, toasted and chopped into small pieces
Hot honey, to drizzle over top

Directions:

1. Roll out the puff pastry dough on a lightly floured surface. Prick the dough all over with a fork (this is called docking). Use a cookie cutter and place the dough rounds into a butter lined mini muffin tray. 

2. When ready to serve preheat the oven to 400. Place a small cube of brie cheese into each puff pastry cup. Drizzle with a bit of hot honey and cook for 15 minutes until the cheese starts to melt and the pastry gets a little golden brown. 

3. Top the puff pastry bites with pecans and bake for another 5 minutes. Allow to cool in the muffin tin for a few minutes and then gently place them on your serving tray. They are best served warm but are tasty at room temp also. 

Tator Tot Bites

I love potatoes! I found this side dish for some sliders but it could also be an appetizer. If you want to make it extra fancy you could top the bites with creme fraiche and caviar. You definitely want to serve these warm and they need to be made in the moment, when I tried making the tator tot cups in advance they didn't get very crispy the second time when reheating. 

You can make these in a muffin pan and make some big hash brown cups but I prefer to make them bite size by using a mini muffin tray. 

Ingredients:
Olive oil spray
24 frozen tator tots
Sour cream
Bacon, cooked crispy and crumbled
Chives, finely minced

Directions:

1. Preheat an oven to 425. Spray the muffin tin with olive oil spray. 

2. Place one frozen tator tot into each mini muffin slot. Cook as is for 10 minutes. 

3. Use a shot glass and press into the tator tot to make a small cup. Spray with olive oil and put back into the oven for another 10-15 minutes or until the tator tot bites are crispy and golden brown. 

4. Fill the bites with your toppings of choice. I did a dab of sour cream, bacon bites, and topped them off with the chives. Serve warm! 

Crispy Tofu for Brian

 My Husband Brian really likes tofu. Me, not so much. That's why I make tofu a lot for his lunch meal prep. I'd been testing ways to make the tofu crispy for some extra texture and this recipe is the winner. It's super simple to prep. Serve with a veggie stir fry or rice for a complete meal. 

Ingredients:
1 block tofu, extra firm
1 Tbsp. corn starch
Olive oil spray
1 tsp salt 
1/2 tsp black pepper

Sauce:
1 tsp fresh ginger, finely grated
1 garlic clove, finely grated
1 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. sweet chili sauce

Directions:

1. Cut the tofu block into 4 even slices and drain on a paper towel. Press the tofu gently to remove as much excess liquid as possible. 

2. Using your hands tear the tofu into large chunks and place into a bowl. You want lots of edges here instead of cubes. 

3. Add the corn starch, salt, and black pepper to the tofu bowl and gently mix until all of the tofu is evenly coated in corn starch. 

4. Place coated tofu in a single layer on an aluminum foil lined tray. Spray all over with the olive oil spray. Cook in an airfryer at 375 for about 6 minutes or until the tofu gets crispy. 

5. While the tofu bakes make the sauce by combining all the ingredients in a bowl large enough to toss the tofu in. Whisk to combine the sauce. 

6. Once the tofu is crispy add it to the sauce and stir until the tofu is evenly coated. Serve warm with your side dish of choice. 

Benihana Ginger Salad Dressing

I was making my Crispy Rice recipe and I wanted to add a salad to it. I've always loved the Benihana salad dressing. It's a simple salad but the dressing packs a lot of punch. This recipe has a lot of ingredients in small portions but it really adds up in flavor. 

Ingredients:

Dressing:

1/4 cup chopped onion

1/4 cup vegetable oil

2 Tbsp. rice wine vinegar

1 Tbsp. water

1 Tbsp. chopped ginger root

1 Tbsp. chopped celery

1 Tbsp. soy sauce

1 1/2 tsp. tomato paste

1 1/2 tsp. sugar

1 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. black pepper

Salad Mix:

4 cups romaine lettuce or mixed greens

1/4 cup sliced carrots

1/4 cup sliced cucumbers

1/4 cup halved cherry tomatoes

Directions:

1. Combine all dressing ingredients into a blender and process until smooth. 

2. Add lettuce, carrots, cucumbers, and cherry tomatoes to a bowl. Add in half of the dressing and toss to combine. Add more dressing if desired. 

3. Serve immediately so lettuce does not wilt. (Dressing can be made ahead 1 day in advance and stored in the fridge. Make sure to bring back to room temp and shake to combine before use.)

Shaking Beef

My husband Brian and I had this dish for the first time at a restaurant near use called Little Sister. It was such a rich marinade but the beef stayed so tender and medium rare I new I wanted to try to make it myself at home. To keep the beef tender you may want to cook it in batches and you definitely want to use a very high heat and quick cooking method like a wok.
 
Ingredients:
Marinade:
2 lb boneless beef rib eye, cut into 1-inch (2 1/2-cm) cubes
6 cloves garlic, minced
3 Tbsp. brown sugar
3 Tbsp. soy sauce
2 Tbsp. oyster sauce
1 Tbsp. fish sauce
freshly ground black pepper, to taste
 
Salad:
2 Tbsp. soy sauce
1 Tbsp. granulated sugar
2 Tbsp. rice wine vinegar
2 Tbsp. water
1 red onion, sliced into rings
2 bunches mixed greens
3 roma tomatoes, sliced into wedges
2 Tbsp. canola oil
fresh cilantro, for garnish
cooked white rice, for serving
 
Directions:
1. In a large bowl, combine the beef, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

2. In small bowl, combine the sugar, soy sauce, rice wine vinegar, and water. Add the red onion and toss to coat in the dressing. Set aside to soak.

3. On a platter or large plate, arrange the watercress and tomato slices.

4. Preheat a large wok or skillet over high heat, then add the canola oil. When the oil is shimmering, swirl around in the pan to coat evenly. Add half of the marinated beef and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Remove the meat from the pan and repeat with remaining beef.

5. Arrange the beef on the bed of watercress and tomatoes. Top with the dressing, red onions and fresh cilantro.

6. Serve with domed white rice.

Din Tai Fung Cucumber Salad Copycat

I was lucky enough to visit the Las Vegas location of Din Tai Fung during the first F1 weekend they brought it back. I realized as I was at this restaurant I was sitting next to Jean George and a culinary team having a meeting (Bucket list moment, I said hi and he was kind enough to give me a quick hello). Anyways, back to the cucumber salad. This was a highlight of the lunch as well as their soup dumplings. Such an easy dish and great as a summer side. 

Ingredients:

1 lb cucumber, Persian or English, cut into ½” thick rounds
2 tbsp light soy sauce
2 tbsp rice vinegar
1/2 tbsp sugar
2 cloves garlic, grated
1/2 tbsp chili oil
1/2 tbsp sesame oil
1 tsp sesame seeds, optional garnish

1/2 tbsp kosher salt

 Directions:

1. Slice the cucumbers into 1/2 inch thick rounds and place into a bowl. Add the kosher salt and mix until salt is evenly coated. Allow this to sit in the bowl for 30 minutes so the salt can draw some of the moisture out of the cucumber.

2. While the cucumbers sit, make the sauce. Combine the remaining ingredients in a small container and whisk to combine.

3. After 30 minutes rinse off the cucumber with water until all the salt is removed. Place cucumber slices on a single layer onto a tea towel or linen. Roll up slices so all of the extra water is removed and the cucumber slices are dry.

4. Add dried cucumbers to a bowl and combine with sauce mix. Allow to marinate for about 10 minutes. The longer it marinates the less crunchy the cucumbers will get. Stack in a pyramid shape to copy Din Tai Fung’s plating and garnish with a sprinkle of sesame seeds and an extra drizzle of the marinade. Enjoy!

Spring Pasta with Leeks, Peas, and Pistachios

This dish is a creamy pasta but with the flavors of spring with mint and peas. I'm so used to basil in pasta that the mint was a nice change to the sauce. 

Ingredients:
1/4 cup pistachios
12 oz orecchiette pasta
12 oz peas
3 Tbsp butter
2 Tbsp. olive oil
2 medium leeks, white and pale green parts only, cut in half lengthwise, thinly sliced
3 garlic cloves, thinly sliced
1/2 tsp crushed red pepper flakes
1 small bunch mint, divided
3/4 cup heavy cream
3 oz parmesan cheese, grated
Salt and Black Pepper

 

Directions:

1. Toast pistachios in a small, dry skillet over medium heat. Remove to cutting board and crush lightly.

2. Cook pasta in a large pot of boiling salted water following the pasta package directions. Add peas during the last two minutes. Drain pasta and peas and set aside making sure to reserve some pasta water.

3. While the pasta is cooking, heat butter and olive oil in a medium size sauce pan over medium heat. Cook leeks, garlic, red pepper flakes, and 3 mint sprigs stirring occasionally until leeks are softened but not browned.

4. Add cream to pan with leeks and season with salt and pepper. Bring mixture to a simmer and remove mint sprigs.

5. Add the cooked pasta and peas to the cream sauce. Add a sprinkle of parmesan cheese adding a little pasta water if needed if sauce gets too thick. Cook pasta and sauce together for 2 minutes and serve in bowls. Top with extra parmesan cheese, thinly sliced mint, and crushed pistachios.

Creamy Tuscan Chicken

This dish is a great simple weeknight dinner. Everything is made in one pan and it feels slightly healthy with the tomatoes and spinach. You could remit the cream or switch to half and half if you're trying to reduce calories. This is great served with potatoes or rice. I did some potatoes roasted in chicken stock. 

Ingredients:
1 Tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 Tbsp. butter
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
3 cups baby spinach
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Lemon wedges, for serving

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 

2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 

3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 

4. Serve with lemon wedges. 

 

Chicken and Sausage Paella

This recipe for Paella came from a Sur la Table cooking class. There are two secrets to this dish - using a paella pan and not stirring the rice while it's cooking. The paella pan is a large, shallow pan that helps evenly distribute the heat so the rice cooks evenly. It'll be tempting to stir the rice as it cooks but resist the urge! The secret to a good paella is the socarrat or the brown bottom that gets crispy as the rice cooks. The socarrat will not form if you keep moving the rice. 

You can not make this dish in advance but it's pretty impressive to make in front of a group of people. It serves about 6 adults so it's great for a crowd. 

Ingredients:

3 Tbsp. olive oil

1 cup finely diced yellow onion

1/2 cup finely diced red bell pepper

1 Tbsp. minced garlic

1 cup crushed tomatoes or fresh tomato grated on a box grater

1/2 tsp pimentón (or paprika)

1/2 tsp kosher salt

1 bay leaf

3 1/2 cups low-sodium chicken broth

2 Tbsp. olive oil

10 ounces boneless, skinless chicken thighs (about 2), cut into 1-inch pieces

1 generous pinch saffron

2 tsp pimentón (or paprika)

1 tsp turmeric

4 ounces andouille sausage, diced into 1/4-inch pieces

1 1/2 cups Spanish bomba paella rice (or arborio rice)

2 tsp kosher salt

1/3 cup fresh shelled or frozen peas, thawed

2 lemons, cut into wedges

Directions:

1. To prepare the sofrito: To a paella pan or medium skillet set over medium-high heat, add the oil. Add the onion, stirring frequently until tender and lightly caramelized, 5 to 8 minutes. Add bell pepper and garlic and cook, 2 to 3 minutes.

2. Add tomatoes, pimentón, salt, and bay leaf. Reduce heat to medium and stir frequently until the sauce is thick and turns a deep brick red color, about 10 minutes.

3. To a large saucepan, add the chicken broth and bring to a simmer; reduce heat to low and cover to keep broth hot.

4. To prepare the paella: Push the sofrito to the side of the pan and add oil. When oil is shimmering, add chicken to the pan, season chicken with salt and pepper, and sauté until browned, about 5 minutes.

5. Make another space in the center of the paella pan; add the spices and toast for 30 seconds. Add the sausage and stir to combine everything.

6. Ladle 3 cups hot broth into the pan and stir in rice and salt, shaking the pan to evenly distribute the rice grains. Increase the heat to medium-high and boil for 5 to 7 minutes, or until the rice just starts to break the surface of the broth. Reduce heat to medium-low, cover, and simmer gently, undisturbed, for 10 minutes. During the process, if the rice looks dry and undercooked, drizzle in additional chicken broth.

7. Remove the lid and increase the heat to medium-high; cook for about 2 minutes until the bottom layer of rice starts to crackle and caramelize, creating the socarrat. (At this point, you will need to closely monitor the paella and frequently move your pan around on the burner to evenly distribute the heat.)

8. With a spoon, gently scrape a small portion of rice from the bottom, peeking to make sure the rice is sticking and caramelizing but not burning (the rice should smell toasty, not burnt). If the rice is browned and caramelized on the bottom of the pan and the rice grains are al dente (chewy but with slightly resistant texture), remove from heat; sprinkle peas over the rice and cover, letting the paella rest for 10 minutes.

9. To serve: Garnish paella with lemon wedges and serve family-style straight from the pan.

Focaccia Bread

I made some lobster bisque in my French cooking class and brought home the leftovers. Soup just doesn't feel complete unless you have some bread to dip while you eat so I made a quick focaccia. In total this took about 2-3 hours to make which feels pretty fast for bread. It's also vegan if you leave out the butter. 

 
Ingredients:
 
2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. instant yeast
1 cups lukewarm water
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon
1 to 2 teaspoons whole rosemary leaves, optional 
 
Directions:
1. Make the dough: In a large bowl, whisk together the flour and salt. In a small measuring cup add the lukewarm water and instant yeast. Allow the yeast to bloom for 5 minutes. Add the water and yeast to the flour. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball.
 
2. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and allow to rise at room temp for 1.5 to 2 hours until doubled in size.
 
3. Grease a 6x9 casserole or baking dish with butter. Make sure to get all of the corners and sides so the bread doesn’t stick later. Pour a tablespoon of olive oil into the center of the pan. Gently deflate the dough using the back of your knuckles. Place the dough ball into the prepared pan and spread about halfway across the pan. Cover with plastic wrap and allow to rise another 30 minutes on the counter.
 
4. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
 
5. Bake dough for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

Crispy Rice with Salmon

I've seen this recipe in many Instagram posts lately and I had to give it a try. This crispy rice can be served with your favorite tartar but I like to serve it with a medium rare salmon that was flaked into bite size chunks. Just layer the salmon over the crispy rice with avocado, jalapeno slice, and spicy mayo. 

This recipe gives the basic technique of the crispy rice (which took me three attempts to get right). Then you can top it with the sushi filling of our choice or any pulled meat with sauce (chicken teriyaki and pulled pork come to mind). 

Ingredients:

Crispy Rice:
1.5 cups short grain rice, sushi rice preferred
2.25 cups water
2 Tbsp. rice wine vinegar
1 tsp. sugar
1/2 tsp. salt

Canola oil for frying

Garnish:
Thinly sliced avocado
Thinly sliced cucumber
Thinly sliced jalapeno
Spicy mayo (highly recommend kewpie mayo since it's thicker than American mayo)
Furikake

Directions:

1. Prepare the sushi rice: Add sushi rice to fine mesh strainer. Run cold water over the rice and stir with your hand until the water runs clear from the rice. 

2. Add rice and 2.25 cups water to a rice cooker. Follow rice cooker instructions.

3. Combine vinegar, salt and sugar in a small bowl. Once rice has finished cooking (and is still warm) drizzle the vinegar mixture and gently fold rice to combine the two. 

4. Line a baking dish with plastic wrap so it overlays the sides of the pan. Add cooked rice to this plastic lined dish. Press with medium force until the rice becomes like a paver stone. Cover all rice with plastic wrap so there is no air and place in the fridge to set for about 4 hours, overnight is best. 

5. When you're ready to serve everything remove the rice from the fridge. Remove plastic wrap and place gently on a cutting board, trying to keep the rice patty intact. Cut into squares, about 2 inches long by 1 inch long. 

6. Heat a saute pan over medium high with 1/4 inch of canola oil in the bottom. You want just enough oil to sear the bottom of the rice but not go too high so the middle stays unseared. 

7. Once oil is warm place a few squares of rice into the pan. Make sure they are about 2 inches apart from each other so you get a nice sear and they don't steam. Cook on one side for about 2 minutes or until you see a nice crispy brown golden crust. Flip the rice patty over and sear the opposite side for another two minutes. Once seared on both sides, remove rice cakes from pan and set on a paper towel lined plate to drain off any excess. 

8. Place the crispy rice cakes on a plate. Top with thinly sliced avocado. Make a quenelle of the tartar of your choice and spoon on top. Garnish with a slice of jalapeno. I suggest serving this warm or at room temp. 

Broccoli and Bacon Side Salad

I've recently become a volunteer recipe tester for America's Test Kitchen. I've done a few recipes so far but this one is my favorite. It's a great side for a picnic. It's not very healthy for being mostly broccoli but it's very tasty!

2 pounds broccoli florets, cut into 1½-inch pieces
1 1/2 tsp salt
1 tsp pepper
6 ounces bacon, cut into ¾-inch pieces
2 Tbsp. vegetable oil
3/4  cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp sugar
1/2  cup finely chopped red onio
1/3 cup golden raisins
1/4 cup roasted sunflower seeds
4 ounces mild yellow cheddar cheese, shredded (1 cup)

1. Toss broccoli with salt and pepper in large bowl; set aside. Add bacon and oil to 12-inch nonstick skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Transfer bacon fat to small measuring cup (you should have ¼ cup fat; add vegetable oil to make up the difference).

2. Return 2 Tbsp. reserved fat to now-empty skillet. Heat fat over medium heat until shimmering. Arrange half of broccoli in even layer in skillet and cook without moving until broccoli is well browned on bottom, about 10 minutes; transfer to large platter. Repeat with remaining 2 Tbsp. reserved fat and remaining broccoli. Let broccoli cool to room temperature, about 15 minutes.

3. Combine mayonnaise, vinegar, and sugar in a large bowl. Add cooled broccoli, onion, raisins, sunflower seeds, cheddar, and reserved bacon and toss to combine. Serve immediately or refrigerate for up to 24 hours

Refrigerator Pickles

I had some extra persian cucumbers from a salad I made so I decided to try making homemade pickles! These were so quick and easy to make that I'll definitely be making them again. They had a good acidity and heat from the red pepper flakes. Great as a side for a sandwich or just a quick snack. 

Ingredients:
1 Mason Jar
6 Persian cucumbers, cut into quarters for a spear shape
 
Pickle Brine:
1 cup white wine vinegar
2 cups water
1 Tbsp salt
1 tsp. sugar
 
Pickle Flavorings:
3-4 sprigs fresh dill
2-3 large cloves garlic, peeled and roughly chopped
12 whole black peppercorns
1/4 tsp whole mustard seed
1/4 tsp crushed red pepper flakes (add more or less if you want spicy pickles)
 
Directions:
1. In a small sauce pan combine the brine ingredients of vinegar, water, salt, and sugar. Bring to a simmer until the salt and sugar has dissolved. Remove from heat and allow to cool down to room temp.
 
2. In your mason jar add in your flavorings of dill, garlic, peppercorns, mustard seed, and red pepper flakes if using. Add the cucumber spears to the mason jar so that the flavorings go between them and everything is easily distrubted.
 
3. Once the brine has cooled, pour over the cucumbers, leaving a 1/2” gap near the top. Screw on the lid tightly and place in the fridge.
 
You can eat the pickles 24 hours after making but for a true pickle flavor you’ll want to wait about 3 days. These pickles will last in your fridge for about two weeks. If you start seeing gunk floating on the top, throw them away.
 

Asian Spaghetti Stir Fry

     

     I really liked this dish but I honestly don't know what to call it. It started as a chow mein recipe but I used lo mein noodles. It kind of came out like an asian spaghetti stir fry so I'm going to call it that. It was a great dish for Brian's meal prep and a great vegetarian option for those who are looking to find some healthier options. 

Ingredients:
10 ounces lo mein noodles 
2 Tbsp. cooking oil
2 cups broccoli florets
2 carrot, cut into circles
2 baby bok choy, cut into wedges
2 Tbsp. vegetarian oyster sauce
2 Tbsp tamari, soy sauce can be used instead
2 Tbsp. Mirin
1 clove garlic, minced
1⁄ 4 cup water
1 Tbsp seasoned rice vinegar
1 tsp. ginger, grated
 
Directions
1. Bring a large pot of water to a boil and add the lo mein noodles. Cook according to package directions. Drain and rinse the noodles. Set aside.
 
2. While the water comes up to a boil, make the dressing/sauce. Combine the oyster sauce, tamari, rice vinegar, mirin, garlic, ginger, and water. Stir until everything is mixed together and set aside.
 
3. Heat up 2 tsp. cooking oil in a large saute pan or wok. Add in the broccoli and carrots. Season with salt and pepper and cook for about 3 minutes until softened. Add 1 Tbsp. of the sauce mix. Make sure the veggies are covered in the sauce. Once they are tender remove to a plate and set aside.
 
4. Heat up 2 tsp. cooking oil in the same pan. Add the bok choy and allow to brown slightly, about 2 minutes on each side. Add 1 Tbsp. of the sauce mix. Make sure the veggies are covered in the cause. Once they are tender remove to a plate and set aside.
 
5. Wipe out the saute pan. Add 1 Tbsp. cooking oil to the pan and the rinsed noodles. Reheat the noodles for about 1-2 minutes. Add the remaining sauce mix and stir until the noodles absorb the sauce. Add the cooked veggies back into the pan and cook for about 1-2 minutes until everything is warm and saucy. Serve warm.

Bacon, Onion, and Gruyere Cheese Dip

This is a great make ahead dip for a party, especially in the winter when you want a warm and hearty dip. You can prep the dip in the baking dish and cover with plastic wrap in the fridge overnight and just warm up right before the party. I suggest serving this with pita chips, bagel chips, or veggie sticks. 

Ingredients:
6 pieces bacon, cooked crispy
1/4 onion, sliced thinly and caramelized
1/2 cup mayonnaise
8 oz cream cheese
1 tsp. black pepper
1 Tbsp. garlic powder
3/4 cup gruyere cheese, shredded, divided
1/4 cup parmesan cheese, shredded, divided
1 Tbsp. prepared horseradish 
Salt, as needed

Directions:

1. Cook the bacon until crispy in a pan. While bacon cooks slowly caramelize the thinly sliced onion with a tsp. of olive oil over medium heat. This will take about 30 minutes to get the onions broken down and golden. 

2. Combine the mayonnaise, cream cheese, black pepper, garlic powder, 1/2 cup gruyere cheese, 1/8 cup parmesan cheese, and horseradish. Stir well to make sure everything is evenly combined. Fold in the onions and bacon. Taste the dip and see if salt is needed. 

3. Place dip in a oven proof dish or ramekin. Cover the dip with the remaining shredded cheese. If making ahead, wrap in plastic wrap and store in the fridge up to 2 days. 

4. To bake - preheat an oven to 400 degrees. Remove the dip from the fridge and allow to come to room temperature while the oven preheats. Bake the dip for 15-20 minutes until it starts to bubble. Turn on the broiler and cook the dip a few minutes more until the top is browned and bubbly. Serve warm with pita chips or bagel chips. (Crackers can work but will most likely break in the dip since it's a pretty thick dip). 

Becky's Cucumber Salad

My mother-in-law Becky makes this side dish at our family gatherings since she knows it's one of my favorites. It's a cucumber salad but it's very different from my normal german version (click here for that recipe). It has a nice creaminess and tang that is a great balance with the freshness of the cucumbers. 

Ingredients:
3-4 Cucumbers, sliced into circles, peel and seeds intact
1 T salt
1 cup sour cream
1 Tbsp. white wine vinegar
1 Tbsp. white wine
1/2 tsp. tabasco sauce
4 Tbsp. chives, finely diced 
3 tsp. fresh dill, finely diced
1 tsp. pepper 

Directions:
1. Slice cucumbers into 1/4 inch rounds. Lay out on a tea towel and salt. Allow to sit so the salt pulls out the extra moisture from the cucumbers. Use the towel to soak out any extra moisture. 

2. Combine sour cream, vinegar, white wine, tabasco, chives, dill, and pepper. Stir until combined. 

3. Add cucumber slices to a bowl and add sour cream mixture. Stir so the cucumber slices are evenly coated. Allow to sit in the fridge for 2 hours, better over night, for the flavors to meld. Serve cold. 

Gougeres aka Fancy Cheese Puffs

 

To ring in the New Year my husband, Brian, and I decided to have a quiet night at home after a busy week. This meant lots of time to cook for me! I’ve always wanted to make pate a choux pastry and these gougeres aka fancy cheese puffs were an easy way to try this dough. To make it a bit more fun I tried three different types of cheeses – gruyere, gouda, and brie. The traditional gruyere was by far the best. I also folded in some chopped chives into the dough for a little more flavor and color. These are best served piping hot but you can make the dough and bake them the day before and reheat them with a sprinkle of cheese on top.

 

This recipe is from Alain Ducasse one of the cooking greats and makes about 24 gougeres.

 

Ingredients:

1/2 cup water

1/2 cup milk

1 stick (4 ounces) unsalted butter, cut into tablespoons

Large pinch of coarse salt

1 cup all-purpose flour

4 large eggs

3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling

1/2 tsp. ground black pepper

1/2 tsp. grated nutmeg

1 Tbsp. minced chives

 

Directions:

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes.

3. Scrape the dough into the bowl of a stand mixer; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese, chives, pepper and nutmeg.

4. Using a 1 inch ice cream scoop, scoop mounds of the dough onto the parchment lined sheet leaving about 2 inches between each mound. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.

Serve hot, or let cool and refrigerate. Reheat in a 350°F oven until piping hot.