serves 6 1 box quinoa, cooked according to directions + cooled 1 pint organic strawberries 1 large cucumber 1/4C feta cheese, crumbled 1/4C fresh mint, chopped + extra for garnish olive oil salt + pepper -rinse strawberries, hull (remove stem) and cut into 1/4s -peel cucumber + cut in half horizontally; remove seeds + cut into cubes -combine fruit in a large bowl with mint + feta -drizzle with olive oil until moist, season with salt + pepper to taste -serve fruit over quinoa, garnish with fresh mint
Thanks, Fox9, for having me on Saturday morning! We made Savory Cherry Crostatas...and they're really good! The recipe looks long + complicated, but it's really not. I prefer to make my pie crust, but the grocery store kind works just as well!
Savory Cherry Crostatas
Servings: 24 appetizers Pie Crust Ingredients:
4-5 Tbsp. ice water, plus more as needed
¾ tsp. apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes
Recommended equipment:
food processor
Procedure:
Combine the flour, sugar, and salt and pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.
With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball.
Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours
Note: Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.
Before rolling it out, allow the dough to soften slightly at room temperature.
Filling - Cherry Balsamic Reduction Ingredients:
1 cup dried, pitted sour cherries
½ cup water
½ cup balsamic vinegar
Procedure:
Place all 3 ingredients in a small saucepan over med-high heat
Bring to a boil, reduce to low and simmer until liquid is reduced to a few tablespoons
Caramelized Onions Ingredients:
1 small sweet onion, thinly sliced
olive oil
salt
pepper
1 T fresh thyme, finely chopped
1 T fresh parsley, finely chopped
6 oz quark (German-style cream cheese) or fresh goat cheese
And, wow. It has been 3 whole months since my last blog post. Well, it hasn't been an idle 3 months, that's for sure! During my break from blogging, we had a busy catering season, built out a brand new kitchen and started a cooking school. Seriously. And, to toot our own horn, it's really awesome!
Check out Kitchen in the Market. It is a shared commercial kitchen space for caterers, food manufacturers and food trucks. We provide affordable commercial kitchen space, so they can run their delicious businesses. And then we bring some of that deliciousness to you with a grab + go counter, commercial grade kitchen small wares and LOTS of wonderful cooking classes.
So, check us out...and often! There's always something new coming out of our Kitchen (even if we don't always get around to writing about it)!
Adult add-ins to cocoa are nothing new, but this version is definitely not your run of the mill cocoa! It's like drinking Chunky Monkey Ice Cream in a cup. Um, yum.
