Thursday, August 29, 2013

Fresh Figs with Balsamic, Goat Cheese & Proscuitto

I love fresh figs, so sweet and pretty!  I came up with this appetizer recipe that is so yummy!  I hope you try it or come up with your own variation!

12 Fresh Figs, Halved
Balsamic Vinegar
8 Oz Goat Cheese
8 Oz Proscuitto, Cut in half Lengthwise
Honey

Lay halved figs on a baking sheet, cut side up.  Drizzle with balsamic vinegar.  Stuff with goat cheese.  Wrap with Proscuitto, twisting the Proscuitto on the last wrap.  Drizzle with honey.  Can be served as is or put under the broiler for 5-10 minutes to crisp up the Proscuitto.
I like to place on a bed of micro greens.

Friday, August 16, 2013

Deb's Steel Cut Oats with Fresh Berries

I make this for groups when I am catering at The Stillheart Institute, www.stillheart.org  in Woodside, California.  Everyone loves it(well I'm sure not everyone!  But most!) and I am finally taking virtual pen to paper to share it!  This one's for you Carrie!  Hope you enjoy it! xo

Deb's Steel Cut Oats with Fresh Berries

1 1/2  C Steel Cut Oats
3 C Water
1/4 t Salt

Mix all ingredients together and boil until oats are tender.

When oats are tender add:
1/4 C Brown sugar
2-3 C Fresh Berries ( Frozen berries can be used)

Stir until brown sugar & berries are incorporated. 
Serve with fresh berries on top!

Wednesday, March 6, 2013

Fingerling Potato Salad with French Green Beans

5 lb Fingerling Potatoes, cut into 1/2  inch pieces
1 lb French Green Beans, Blanched & roughly chopped
1 Red Onion, Chopped
1 C Bread & Butter Pickles, Drained & chopped
1/4 C Capers, Drained
1/2 C Dijon Mustard
2 T Olive Oil
Salt & Pepper to taste

Place cut potatoes in a large stock pot with salted water.  Boil until tender.  Set aside to cool. 
When cooled add green beans, onion, pickles, capers, dijon and olive oil.  Taste for seasoning and serve.
Curry Grape Chicken Salad

5 C Cooked or Grilled Chicken, roughly chopped
3 C Grapes, Chopped & drained of juice
2 C Mayonnaise
3 T Curry Powder, or more to taste
Salt to taste.

Mix all ingredients in a large bowl, taste for seasoning.  Serve on croissants or on a bed of salad greens.

Avocado Wasabi Deviled Eggs

10 eggs 
1/4Mayonnaise, add more if needed
1 Avocado, Mashed
1 t  Wasabi Powder  
3 t  Rice Wine Vinegar 
Scallions  (sliced thinly) 
Salt to taste 
Pea Shoots for garnish

Boil eggs in cold water for 10 minutes, remove from heat and cover with ice until cooled.
Peel and halve eggs placing yolks in a bowl with the above ingredients.  Mix together well and place into a quart size zip lock bag.  Zip and cut corner 1/2 inch and pipe into egg half.  Garnish with pea shoots.