Creamy Scallion Dressing

I enjoy garden talk. The other afternoon I was conversing with a fellow gardener, both of us lamenting the fact that our harvests were a bit lean thus far this season. I do have a bumper crop of scallions (re-grown from those initially purchased at the market) however, so decided to pull up a couple of them, pinch off a couple of basil leaves, and throw them together along with other pantry staples to create a truly fresh salad dressing. There’s nothing like making homemade salad dressing, but particularly when you’re using your own fresh herbs and vegetables. This one is light, fragrant, and as you can see, the color is beautiful.

Creamy Scallion Dressing

2 scallions, cut into 2” pieces

2 fresh basil leaves

½ c. vegetable oil

¼ c. cider vinegar

1 T. sugar

½ t. Worcestershire sauce

¼ t. dry mustard

½ t. kosher salt

¼ t. freshly ground black pepper

 Place all ingredients into the work bowl of a mini food processor. Process until smooth and creamy. Taste for seasoning. Refrigerate four hours or overnight before serving to allow flavors to meld.

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Scallion Butter

 This simple three-ingredient recipe has become a new favorite staple in my fridge. Fresh creamery butter, chopped scallions plucked from a container of regrown kitchen scraps in my Deck Potager, and the smallest bit of kick from hot sauce, and I have a simple flavored butter that has the power to transform almost any savory dish. 

An obvious enhancement to a slice of bread or crusty roll, it also makes for a wonderful topping for mashed or baked potatoes. It livens up an ear of freshly roasted corn, gives special flavoring to a pot of green beans, flavors steaks on the grill, and when embedded in a burger makes them moist and delicious. Almost anywhere that you use butter, you can substitute a flavored butter with excellent results. 

Nothing is easier than this recipe. Plus, it gives me an excuse to use these cute little individual butter dishes that are one of my favorite tabletop accessories. Store what you don't use in an airtight container for up to a week in the fridge, or roll into a cylinder, wrap in plastic and keep in the freezer for up to 4 months. 

Scallion Butter

1 stick butter, softened
2 tablespoons finely diced scallions
1/2 teaspoon hot sauce

Place ingredients into a medium mixing bowl.  Beat with a hand mixer until combined. Scoop into decorative container and chill until ready to use. For longer storage, be sure to store in an airtight container in the refrigerator. 

This post is linked to:

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Starting with Soup

I don’t know how you begin your Thanksgiving meal, but I always start with a warming cup of soup.  It gives the turkey a chance to “rest,” and fills guests with anticipation over what comes next. Over the years I have tried many different varieties.  I’m not quite sure which one I like the best, but here, to inspire you in your culinary endeavors, are my top five.  Click on the name of the soup to take you to the recipe.

Harvest Soup

Made with squash, warm spices, and fresh herbs.

Cream of Celery Soup

Flavorful and creamy, a good vegetarian choice.

 Thai-Style Carrot Soup with Chrysanthemum Leaves

Unique, exotic, and delicious.

Monterey Mushroom Soup

Earthy and delicious with a complex taste.

Scallion Soup

Light and delicate, with the added convenience of make ahead.

This post is linked to:

Seasonal Sundays

Foodie Friday

Cheesy Potato Slices with Bacon and Scallions

Father's Day always seems like the herald of summer.  With it in the offing, I start thinking about cookouts, picnics, and barbecues; my whole attitude about food changes.  I begin to focus on quick, easy, and on making dishes that appeal to both young and old. These Cheesy Potato Slices are one of those foods. Equally appropriate at a picnic, or on a buffet, they also make great little appetizers.

I served these, believe it or not, with meatloaf. It was a surprisingly appropriate accompaniment.  Because I had them at dinner, I made the slices 3/4" thick so they were less crisp and reminiscent of potato skin appetizers, and more like a stuffed baked potato. Thin and crispy, or thick and tender, they will please everyone.

Cheesy Potato Slices with Bacon and Scallions

3 large russet potatoes, scrubbed and sliced into 1/2" thick slices

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1/8 teaspoon garlic powder

6 slices bacon, cooked and crumbled

1 cup grated sharp cheddar cheese

1/2 cup chopped scallions

Preheat oven to 400 degrees F while you scrub and slice the potatoes.  Put potato slices into a large mixing bowl and toss to cover with olive oil, salt, pepper, and garlic powder. Add a few shakes more olive oil if need be.

Place slices on a parchment lined cookie sheet. Bake for 30 to 40 minutes or until lightly browned on both sides, turning at 20 minutes.

When potatoes are done, remove pan from oven and top generously with bacon, cheese, and scallions. Return to oven for 1-3 minutes until the cheese has melted.

This post is linked to:

Tasty Tuesdays

Wow Us Wednesdays

Full Plate Thursday

Foodie Friday

Hearts of Palm Salad

I have gone palm crazy.  No, that is not a misprint.  I haven’t gone plumb crazy (despite what you may have heard), though when the season hits, I just may!  No, I have gone palm crazy, i.e. absolutely crazy for hearts of palm.  I hosted a small dinner over the weekend, and lacking enough ingredients to put into a satisfying side salad, went out on a limb (there were some picky eaters on hand), opened up a jar of Melissa’s Hearts of Palm, rinsed them and sliced coins directly into the salad.  Getting such a positive response, I decided to hunt for a recipe or two, or three…now FIVE that I wanted to try using this delicious ingredient.  The name alone brings to mind exotic locales, island breezes, and palm fronds swaying beneath a setting sun, so why not use them in as many dishes as possible?

Last night’s choice was a simple salad that I sprung on the mister to see what sort of a reaction I’d get.  He loved it!  Success!

Hearts of Palm Salad

1 14.8-ounce jar Melissa’s Hearts of Palm, drained and rinsed

1 large tomato (as it happens, from my garden!), seeded and chopped

1 garlic clove, finely diced

1 scallion, white and green parts, sliced on an angle into ¼” slices

2 tablespoons fresh basil leaves, julienned

1-2 tablespoons Light Italian Dressing (I use Kraft Light Zesty Italian)

4 leaves of green leaf lettuce

Fresh Parmesan cheese, widely grated

Salt

Freshly Ground Black Pepper

Slice the hearts of palm into ½” wide slices, and place in a medium bowl.  Add the tomato, garlic, scallion, basil, and dressing, and toss lightly until well coated.  Salt and pepper to taste.  Refrigerate for 1-2 hours to allow flavors to blend.  Arrange leaf lettuce on four salad plates, top with salad mixture, and garnish with fresh shavings of Parmesan cheese and a sprig of fresh basil.

For more great salad ideas, I recommend this book:

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party

Easy Cheddar Beer Spread

We’re getting into the season of cocktails on the patio and lemonade on the deck.  Along with these refreshing potables one must have snacks!  This tasty little spread is perfect for such an occasion.  It’s easy to do – everything is just dumped into a bowl and beaten together – and is most flavorful when made the day prior to usage.  Turn it out into a pretty bowl and keep it in the fridge so it’s ready when you are.  Then relax, have a cocktail, and enjoy.

Easy Cheddar Beer Spread

2 8-ounce packages Philadelphia Cream Cheese, room temperature

1 8-ounce package (2 cups) shredded Sharp Cheddar Cheese

1packet Ranch Dressing Mix

1/2 can beer

6 scallions, thinly diced

Put everything into the work bowl of a stand mixer, and blend until smooth.  Refrigerate overnight.  Serve.

This post is linked to:

What's Cooking Wednesday

Foodie Friday

Looking for more dip and spread ideas?  This book is full of them and can be a real life saver.

TACO SALAD

With two days in a row of near ninety-degree heat, it would appear that the sultry salad days of summer are upon us.  I can't say I'm displeased by this. I love a good salad, the ease of assembly high up on the list.  A salad is something that can be simple or complex, sweet or savory, hearty and satisfying, or act as a light side.  Salads can be ethnic: the French Nicoise, the Greek Salad, Italian salad, or as in what I'm sharing today, Mexican Taco Salad.

For the most part I think all salads are relatively easy to make, it's really all in the decision-making process and assembly.  As in all salad cases, I use what I have on hand that is appropriate to the type of salad I'm making. I don't have a specific recipe for making Taco Salads, per se, but here is the general list of ingredients in the order of how they are layered on each individual plate.  I like to serve them on colorful Fiestaware plates atop a table covering with a Mexican theme.  What you see peaking out here is one I made from fabric by Alexander Henry called Frida's Garden.

TACO SALAD

Tortilla chips for base

Lettuces (romaine, head, butter crunch varieties)

Taco meat or chili (I prefer the latter)

Cubed avocado

Sliced black olives

Shredded Cheese

Salsa (your choice of brand and heat intensity)

Dollop of sour cream

Sliced scallions

Drizzle with ranch dressing

Crumbled Fritos give the top a bit of extra crunch and flavor, so I use these when I have them on hand.

Much of this, if not all can be prepared ahead, so these go together in no time.  Try one, and take the night off.


This is linked to Seasonal Sunday

More Phyllo fun: SPANAKOPITA

A complex savory filling complements the flaky shell.

Well, people, I am on a roll!  It's as if a monster has been unleashed.  Once I had success with the phyllo mushroom bites I made last this week I just had to try making a Greek favorite of mine, Spanakopita.  They came out GREAT and rival any I've had at area restaurants.  Just look how beautiful they are!  I based the recipe on one that I found at epicurious.com, but changed it around a good bit in order to suit on-hand ingredients and personal taste.

The end result is below.

Perfect spinach-filled triangles await baking.

SPANAKOPITA

1 stick plus 1 tablespoon unsalted butter

1 garlic clove, minced

3 scallions, chopped

1 10-oz. pkg. frozen, chopped spinach, thawed and squeezed dry 

1/2 teaspoon freshly grated nutmeg

1/4 tsp. freshly ground pepper

10 small, pitted black olives, finely diced

Juice of half of a lemon

1 8-oz. pkg. crumbled Feta

10 (17- by 12-inch) phyllo sheets, thawed if frozen

Preheat oven to 375°F.

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, saute onions and garlic until tender.  Stir in EXTREMELY well-drained spinach, olives, black pepper, nutmeg, and lemon juice. Remove from heat and cool, about 10 minutes.  Stir in Feta cheese.

Melt remaining 1 stick butter in a small saucepan, then cool.

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Facing Phyllo Fear - Wild Mushroom Bites

When I made the very few New Year's resolutions that I did, I also resolved to tackle them during the first month of the year so I could coast the rest of the time.  Here's another to check off my list - working with phyllo dough. Yes, I know a lot of people use it routinely, but I've always found those gnat-wing-thin sheets to be daunting.  Frankly, now having worked with it, I still can't say I find it any less daunting, but having successfully made close to 40 appetizers this afternoon I will say that I wouldn't hesitate to work with it again, and the results were wildly successful (if you'll pardon the pun).

This recipe is an adaptation of one I cut out from Colonial Homes magazine back in 1995 (yes, I've been in denial for that long).

It's very easy to put together and once I got the hang of the flag-style folding of the dough I got to be pretty fast.  I could not, however, work fast enough to prevent the dough from drying out.  Nor could I work fast enough to keep the dull ache in my lower back from turning into a searing pain crawling up between my shoulder blades from standing at the counter at a perfect 45-degree angle for what turned out to be close to an hour.  (Next time, I'll sit down, or enlist help.)  And I couldn't help but think while I was first carefully folding each piece into a perfect triangle, then later into rather reckless triangles, and watching them grow from the size of a bite-size snack to that of a sandwich to that of a small Buick in an effort to use up filling that never seemed to deplete, that perhaps this recipe was a bit advanced for a rookie like me.  On the other hand, just think how great I'll do when I select something MUCH simpler next time!

Wild Mushroom Bites

2 tablespoons butter

1/2 pound portobello and/or shiitake mushrooms, chopped

About 5 ounces regular white mushrooms, chopped

1/2 cup chopped green onions (3 to 4)

1/4 teaspoon salt

2 tablespoons dry white wine

1 tablespoon flour

1/4 teaspoon dries thyme

12 sheets (about 13 x 9 inches) phyllo dough

5 tablespoons unsalted butter, melted

Rough chop mushrooms and scallions.

In a 10-inch skillet heat 2 tablespoons butter over medium-high heat.  Add mushrooms, green onions, and salt. 

Stirring frequently, cook 5 minutes or until mushroom liquid is released.

In small bowl, stir wine and flour together until smooth; gradually stir into cooked mushrooms. Cook until mixture is thickened and smooth, stirring constantly.  Cool mixture to room temperature or refrigerate.

Preheat oven to 400 degrees.  Grease a large cookie sheet.  Unwrap phyllo dough, unroll, and remove 12 sheets. Place dough on dry countertop; cut phyllo sheets lengthwise into four 13-inch by 2-1/4 inch strips; cover with waxed paper and a damp towel.

For each triangle, place 1 strip phyllo on work surface and brush lightly with melted butter.  (Keep remaining sheets under waxed paper covered with a damp towel.)

Place 1 teaspoon mushroom filling on one end of strip.

Fold end of strip over filling at a 45-degree angle.

Aligning end of pastry with edge; continue folding, keeping edges even, to make a triangular package; brush with butter.  Repeat with remaining strips, butter, and filling.

Place triangles on greased cookie sheet.

Bake 12 to 15 minutes or until golden brown.  Serve hot.

Makes about 48 hors d'oeuvres.

The dough that I couldn't use before it dried out. 

Obviously my husband and I couldn't eat all of these, as tasty as they were, so I opted to try freezing them.  I'll let you know how that works out.

Adapted from a recipe in Colonial Holmes magazine, December 1995.