If the end of January is approaching then I know I can expect a variety of things:  emails from sites I subscribe to sharing the perfect Super Bowl snacks, bloggers swapping their tried and true party dish faves, and people talking about whether they’re planning on a game day get together or not.  None of it has been discussed in our house yet, because we’ve been busy, busy, busy with life enjoying a long weekend making like tourists in West Hollywood, soaking up the last bits of our youngest’s company before he returns to San Francisco for the spring semester, celebrating family birthdays and anniversaries, and in the past couple of days, nursing one of our cats back to health after a run in with a neighbor’s kitty.  Goodness!  And it’s not over yet.  Any time now, my husband will ask about what’s on our  Super Bowl agenda.  It always seems to be a last minute sort of thing most years, and that’s just fine with me because it doesn’t take too much thought to decide which snacks football fans will expect to have at their fingertips whether they’re for our small family, or a larger group.

I doubt there has ever been a time we haven’t had fresh salsa or pico de gallo with guacamole and tortilla chips.  A pot of chili with all the fixin’s and a salad for halftime eats are also the norm even though the chili recipe varies from one year to the next.  But I’m also known for sneaking in something that may raise eyebrows, causing certain guests to cast one another a nervous glance before pointing and asking, “What is that?” then politely suppressing the urge to continue with, “Do I have to eat it?”  as they reel their fingers back in.  Actually, they now ask, “How do I eat it?” because it seems my food often has rules that accompany it — or must seem like it does.   Is it supposed to be dipped, or layered?  Which of the ingredients on the plate create the best bite?  Is it finger food, or do I need a plate and fork?  To their credit, they seem much more enthusiastic than they did years ago, so I know my risks to encourage people to try something new haven’t failed, and that makes me happy.

They’ve long accepted they will never see “taco pie” loaded into a corn chip bag with a plastic spoon sticking out of it coming from my kitchen because they figure it’s something the snack bar on the Little League field sold when they were kids.  Once upon a while ago, they may have seen cheese sauce hot from the microwave ready to pour over their tortilla chips and call the mess nachos, (shhh…don’t tell anybody) but now, they get hummus or white bean and roasted garlic dip with toasted bread, crackers, or raw veggies and they like it.   And sometimes, they get to bite into spicy grilled sausages, nestled into a crusty sandwich rolls smothered with grilled onions and peppers, then topped with mustard.  That still counts as manly game day food, doesn’t it?  I hope so, because if it doesn’t, then my football party days are over.

Many of my close friends have been changing the way they eat for a variety of reasons.  Losing weight always seems to be on everyone’s mind, but honestly, as we’ve gotten older, lowering cholesterol or blood pressure, controlling Type 2 Diabetes, and yes, even learning to tolerate food during and after cancer treatment have far outweighed the desire to lose a few pounds for the sake of simply looking better in our clothes.  None of this has stopped us from enjoying the food we share when we get together because making sure it’s fresh and delicious is the ticket.

These crab stacks are the perfect party food.  They’re light, bursting with flavor, easily adaptable to a variety of ingredient choices, can be made in advance, and most importantly, fit nicely into anyone’s healthy life style.  I’ve been invited to Gojee’s virtual potluck and know people will enjoy it!  Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave.  You can also follow #gojeepotluck on Twitter.  

If you’ve never visited gojee, then you’re in for a treat.

See you there!

Crab Stacks with Ginger Lime Dressing

Ingredients

6 Tbsp. fresh ginger, peeled and chopped

2 T agave nectar

6 T lime juice

4 cloves garlic, diced

1/2 c. water

1/4 c. pea shoots

1/4 c. Roma tomatoes, diced

1/4 c. cucumber, sliced

1/4 c. red onion, diced

1/4 c. mango, diced

1/4 c. avocado, diced

1 jalapeno, roasted and chopped

1/4 c. fresh crab meat

2 T chopped peanuts

1 tsp. fresh cilantro, chopped

Directions

1. Prepare ginger-lime dressing by mixing ginger, agave nectar, lime juice, garlic, and water. Pour into a sealable container and refrigerate at least 1-2 hours and as much as over night.
2. To assemble the crab stacks, you’ll need two cylinders such as dessert rings or recycled cans with the bottoms removed.
3. Lightly spray the inside of the cylinders with cooking spray, then line two small dishes with pieces of plastic wrap large enough to pull up and over the cylinders (you’ll need to do this after you’ve built the stacks) and place the cylinders on top of each.
4. Begin layering ingredients inside each of the cylinders in this order:  pea shoots, tomatoes, cucumber, onion, mango, avocado, jalapeno, then finally, the crab.  Gently press down on each ingredient as you fill to make sure it’s securely layered.
5. If making ahead, pull the plastic wrap up over each and wrap, then place in the fridge until ready to serve.
6. To serve, choose a large platter and place each cylinder on it.  Unwrap and holding the cylinder with one hand, slide the plastic from beneath it.  Then slowly lift the cylinder, pushing lightly on the ingredients to reveal the stack.
7. Finish by sprinkling the chopped peanuts and cilantro over each stack, sprinkle baby salad greens around the platter if desired, and drizzle with the ginger-lime dressing.
8. Allow everyone to admire the crab stacks before encouraging the first guest to dig in, scooping into the stack with crackers or toasted slices of bread.

Notes:

• This recipe was adapted from Rappongi’s Chef Stephen Window’s Polynesian Crab Stack.  Rappongi’s is one of our favorite San Diego restaurants.
• The original recipe calls for sugar instead of the agave nectar and double that quantity.  I’m not fond of overly sweet salad dressing so prefer my adaptation more.  It allows for the flavor of ingredients to stand out instead of the sugar in the dressing.  Honey would be another good choice.
• I used canned crab meat for this recipe Blue Star.  It comes chilled in a 1 lb. can and is much more than is needed for this recipe, so I wrap it up and freeze it for a later use.  It’s pricey at about $16/lb. but when you consider all you can make with a pound, it’s worth it.
• Have some fun with the ingredients if those on the list above aren’t available to you.  Pea shoots are available at Whole Foods and Sprouts, but you could use a different type of sprout instead, or leave them out all together.
• Colorful bell peppers, either diced raw, or roasted and cut into strips would be a nice option.  Thinly sliced apple would also be delicious, grilled pineapple, or citrus such as blood orange slices, or grapefruit.  If you don’t like crab, then try shrimp or tuna.
• The peanuts add a nice crunch to the mix so if you can’t use peanuts, then try toasted pine nuts.  Even a sprinkle of toasted sesame seeds would add a nice touch.
• If you’re in the mood for a treat, just make one of these crab stacks for yourself and increase the amount of salad greens.  It makes a beautiful, elegant lunch, or starter for a special dinner.
• Speaking of salad greens, that’s my first ever crop of salad greens I’ve grown.  I have a pot just outside on my patio that barely gets enough sun in the winter, and so sprinkled the seeds over the soil my tomatoes are usually planted in.  The tender crop has somehow managed to escape the attention of snails so has done really well!  All in all, as much as it is interesting to do this, we eat so much salad, there’s no way one pot could ever keep up with us.  Still, I’m proud of my first effort!

 For more delicious crab recipes perfect for parties

Cayla’s Kitchen Sink — “Cold Crab Dip”

Pham Fatale — “Seafood Crab Salad”

Chez Us — “Hot Spicy Crab Dip”

There are some flavor combinations I never tire of regardless of what time of the year it is.  The classic flavors of basil and tomato with a sprinkle of minced red onion, squirt of lemon, and drizzle of fruity extra virgin olive oil will always entice me. Equally delicious are chopped fresh tomatos, green onions, cilantro, and jalapenos with lime juice — a combination so perfect, I can easily skip the tortilla chips and head right for a spoon to enjoy the salty-tart-spicy flavor that would never be the same without cilantro.  I think I love cilantro even more than basil.

But another combination has come close to pushing both of the others aside as being tops in my mind — or my mouth:  roasted peppers, capers, and briny olives. Ironically, the flavors in this combination would work quite well with many of the others I’ve mentioned, but I enjoy them in a mix like this one — assertively delicious with the unexpected addition of anchovies.

Anchovies?  Those little fish in the can with the curly lid that when I’m ordering a pizza to go topped with “the works” I always politely decline?  The little salty things whose absence would leave a Caesar’s salad an unappetizing plate of flavorless lettuce, and pasta puttanesca without anything to be sassy about beyond a sprinkle of dried red pepper flakes.

Do any of us ever really say we like anchovies?  Probably not, but the key to learning to stop avoiding them is to see them as an ingredient to be mixed with others instead of sitting on top of a pizza.  If the anchovies were mixed into the tomato sauce instead, it would intensify the flavor leaving us to wonder what made it so good.

Think about it.  How many other ingredients which enhance one another when mixed together are basically unpleasant when eaten alone?  Capers.  I’ve tasted them just to see, and they’re quite bitter.  Or in most recipes which call for capers, the directions will advise rinsing them first.  For years, I did just that, and to make sure I understood why, I tasted the brine.  Not pleasant.  But when it’s mixed into many other ingredients, it’s quite fabulous.  Soy sauce, fish sauce, vinegar — all are less than pleasant when tasted alone.

Freshly roasted peppers, on the other hand, are perfect alone sprinkled lightly with salt, but they’re truly delicious in this mix. It’s perfect tossed with pasta for a salad when you don’t feel like cooking, or spooned over grilled meat or fish.  It’s helps make an omelet interesting and is especially excellent spread over a piece of crusty bread slathered with goat cheese.

It’s the best party food even if you’re the only one at the party, because then you don’t have to share.

Be brave.  Don’t forget the anchovies.

Fresh Roasted Pepper and Olive Bruschetta

4 bell peppers, any color, roasted

1 c. good olives, such as kalamatas, cerignola, or picholine

4 anchovies, oil-packed

2 T capers

2 big pinches chopped fresh rosemary

2 cloves garlic, minced

splash red wine vinegar

drizzle of extra virgin olive oil

goat cheese

crusty bread

Roast the peppers whole on the stove top over an open flame or cut in half and placed on a baking sheet under the broiler until skin is well blackened.  Wrap in a clean, soft cloth about 15 minutes, then remove the peelings, the stem, and the seeds.  Do not rinse the peppers.

Slice the peppers into thin strips and add them to a bowl with all ingredients except the goat cheese and bread.

Slice the bread into rounds, or into sandwich sized lengths, drizzle very lightly with olive oil and rub with a clove of garlic.  Broil or grill until golden.

To serve, spread some goat cheese on the toast, and spoon over some of the roasted pepper salad.

Swoon.

Mix everything but bread and cheese in a bowl

Toast bread, spread cheese, spoon roasted pepper mix over

Notes:

• This recipe was adapted from one of Mario Batali’s published in Food & Wine.  Credit to him for getting me to try the anchovies like this.  So good.
• I know olives can be difficult to find at times.  When I look at the kind of olives stocked in my grocery store, it’s a bit ridiculous.  There are essentially two choices:  canned black and “Spanish.”  Lots and lots of labels, can sizes, sliced or unsliced…really?  I can find kalamatas as well, but they never have the shelf space that the typical American olives do.  Food times have changed — why hasn’t the shelf space in markets?  Do people still eat that many plain black olives?  Thankfully, there is an olive bar, so I’m able to try a different variety from time to time.  When I really want to sample different varieties, Whole Foods is the best source here.
• “Give Anchovies Another Chance” is a great article about anchovies.  Take a look.
• On the bruschetta:  We think it’s easier to mince some fresh garlic and add it to a couple of glugs of extra virgin olive oil and let it sit a bit before brushing it on the bread.  Rubbing that piece of garlic over the surface of the bread is maddening, but maybe I’m just not gifted in that particular skill.
• More on the bruschetta:  Unless you enjoy eating soggy food, plate the toast, goat cheese, and a bowl of the roasted pepper and olive mix so that guests can make their own bruschetta.
• Make this ahead — the flavors intensify and are even better after they’ve had some time to mix.  Cover and leave at room temperature instead of putting it in the fridge.

I’m not much of a New Year’s resolution person.  I could blame it on the fact that I often don’t finish what I’ve begun, and to some extent that may be true, but know it’s more about being someone who constantly takes stock, reflects, compulsively evaluates, over-analyzes, sifts, sorts, and thrives on general hair-splitting.  It’s endless, so to some degree  I welcome January 1 each year to think in a more focused way — at least that’s what I’ve convinced myself of.

It’s really more about being able to sigh for the first time after a busy holiday season and quietly celebrate that I don’t have to cook anything too involved if I’m not in the mood.  That for the first day in quite some time, mental lists, menus to plan, groceries to purchase, and errands to run aren’t interrupting a quiet moment, or causing alarm should something important be forgotten.  It’s exhausting, and each year I vow to live through the holidays more graciously, more collected, and more as someone who enjoys and participates rather than orchestrates and delivers.

And so I’m reflecting on our holidays today and remembering some of the delicious food we shared with those we know and love.  It always allows us to pause long enough to enjoy one another’s company, to laugh, clink our glasses in a toast or three, and then smile at the quiet that comes after everyone has picked up their forks and begun to eat.

This beautiful and delicious Pear Gorgonzola and Walnut Rustic Tart was made on Christmas Eve in celebration of a special couple, recently engaged who happen to have a kitchen always filled with music, and often, dancing.  Here’s to you Lisa and Steve!

This year, there will be more music and dancing in my kitchen.  I promise myself.

Pear Gorgonzola and Walnut Rustic Tart

For the pastry…
2 c. all-purpose flour
1/2 tsp. salt
1 T fresh thyme leaves
12 T unsalted butter, cold
4 T ice water

For the filling…
1 c. gorgonzola cheese
4 Bosc pears, cored, unpeeled, sliced 1/8″ thick
1 handful walnuts, raw, crumbled in fist
1/4 c. all-purpose flour
heavy cream

For the glaze…
2T agave nectar
1 T balsamic vinegar
fresh thyme

Make the pastry first using by combining flour, salt, and thyme in the bowl and pulsing it a few times to mix.  Add the butter in cubes all at once, and pulse until the mixture resembles coarse clumps.  Add the ice water a dribble at a time, pulsing as you go, but only just until the dough begins to come together.  Turn out dough onto a lightly floured surface and bring it together in a ball.  Flatten with your hand, then wrap in plastic to chill for at least 30 minutes.

Preheat oven to 400 degrees F.

Place pears in a large bowl or plastic bag and sprinkle flour over, tossing (or shaking if you’re using a bag) gently to coat.

When the dough is chilled, roll it out on a lightly floured piece of parchment into a 1/8″ thick circle, about 18″ in diameter or so.  Crumble the cheese evenly across the center of the dough, making sure to leave a border of about 2″.  Arrange the pear slices over the cheese, then sprinkle over the walnut pieces, making sure to tuck a few here and there beneath the pears.

Turn the edge of the dough up over the pears, pleating it as needed.  Brush the pastry with a bit of heavy cream and transfer the tart to a baking sheet.  Bake for about 40-45 minutes until the pears and pastry are lightly browned.

To make the glaze, in a very small saucepan, stir the agave nectar and balsamic vinegar over low heat.  When the mixture is thin and easily poured from a spoon, add a pinch of fresh thyme and mix in.  Use a brush to evenly coat the pears with the glaze.  Sprinkle a few more fresh thyme leaves over before serving.

slice pears thinly

dust pear slices with flour

layer pears over gorgonzola

sprinkle walnuts over

fold dough over filling and brush with cream

Notes:

• This tart recipe was adapted from one found in desperation at a lovely site I recently found:  Desserts for Breakfast.  Fabulous recipes, great personality, and wonderful photography!  We enjoyed it as an appetizer at a Christmas Eve dinner and it was well received, so thanks!
• Pears are in season typically between July and January, with the bulk being grown on the west coast of the US.  If you’re thinking locavore and/or seasonal, time is almost up to try this great recipe!
• Bosc pears, originally developed in Belgium, are perfect for baking and roasting because they hold up better, but if you can’t get pears period, then apples would work in this recipe.  If you do have pears, but are picky about walnuts, then try this with almonds instead.
• Gorgonzola is produced in Italy’s Lombardy region and was originally called “stracchino verde.”  The blue is produced when holes are poked into the aging cheese so mold can develop.  If you turn your nose up — literally — at any blue veined cheese, you may be interested to know that when you cook gorgonzola, it sweetens, and mellows in flavor — like garlic!  It’s perfect with pears — especially when cooked.  But the combo is also fabulous in salads, souffles, and with pork.  Mmm…we love gorgonzola and pretty much any blue veined cheese.
• When I make tarts like this, I use a round baking stone.  They come in all sizes, shapes, and of course are made by a variety of manufacturers.  If you’re interested in buying one, I’ll encourage you.  The crust they help develop is fabulous!
• It can be a bit awkward getting the tart into the oven where the stone has been as the oven preheats.  Either roll out the dough over a piece of lightly floured parchment, or cover a baking sheet or the back of a jelly roll pan with the parchment and slide the tart from the counter to the covered baking sheet.  Then, transfer the tart to the hot baking stone by dragging the parchment.  It sounds complicated, but it isn’t.  Susan of Wild Yeast has written a great post written about the great results baking stones help achieve.  There’s another great discussion about baking stones — specifically Pampered Chef stones — at the Fresh Loaf.  I use one of those and have never had any problems with it.  But I do need a larger one to use for bread.
• I used a mandoline to slice the pears because it gets them very thin, it’s quick, and they’re uniformly sliced.  A mandoline is another great kitchen tool to add to your collection if you don’t have one.  I started with an inexpensive plastic model until I was gifted one a couple of years ago — a Bron Stainless Steel.  It’s a bit scary, but works very well.  The guard that comes with most mandolines can make slicing some foods impossible because of their size unless you cut them first, so if you get one, consider purchasing a mesh safety glove as well.  Bear in mind they’re only “cut resistant” so you still can’t slice with wild abandon.  Perhaps controlled abandon.  Caution?  Right.
• If you don’t have a food processor, the dough can easily be made by pinching the butter into the flour mixture until pea-sized crumbs appear, then tossing the mixture in ice water until moist clumps form, and the dough begins to take shape.  You know I prefer this method, but the processor comes in handy when I’m busy.
• This recipe comes together very quickly, but making the dough the night before helps save some time.
• Although I’ve not tried it, I’ll bet the constructed tart could be frozen if well wrapped, then thawed and baked.

leave it on the baking stone to keep warm

]]> http://www.sassandveracity.com/2011/01/03/pear-gorgonzola-and-walnut-rustic-tart/feed/ 35 http://www.sassandveracity.com/2010/07/18/grilled-pancetta-wrapped-salmon-skewers/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-pancetta-wrapped-salmon-skewers http://www.sassandveracity.com/2010/07/18/grilled-pancetta-wrapped-salmon-skewers/#comments Sun, 18 Jul 2010 21:35:59 +0000 kellypea http://sassandveracity.com/?p=1467

It’s been quite a while since I’ve written here and I’d like to say it’s because we’ve stopped eating — our waistlines would most likely appreciate it if we had — but sadly, that is not the case.  With my youngest son’s last year of high school recently drawn to a close and my own reinstatement as par-boiled domestic engineer coinciding with that of my son’s accomplishment, I’ve been distracted.  I’ve spent 31 years raising my children and had a busy career for much of it, so one might think that with endless amounts of time to look forward to, I’d roll up my sleeves and get on with whatever I’d wanted to do when time didn’t allow.  Instead, I’ve been involved in perfecting the fine arts of avoidance and procrastination.  Meals I’ve prepared have been relatively simple and those I’ve experimented with and taken the time to shoot have had photos languishing on my hard drive waiting for even the tiniest hint of motivation.  It seems that impending empty nest syndrome is alive and well in Paradise.

My son will be off to college late in August and so I’ve spent quite a bit of time taking stock of our lives.  Sounds heavy, doesn’t it?  Somewhat like pushing away from the table after a huge holiday dinner vowing never to eat again — unless it’s light and healthy, of course.  From a non-food perspective, this would mean we’re taking things lightly this summer — the summer before we’re sans children in residence.  The summer before we look at one another and say, “Where did all those years go, and how did we get to be this old?”

Time flies.

It seems that light, uncomplicated, and nutrient packed food is in order — like salmon.  Maybe we can dupe our bodies into thinking they’re spry again.  It’s a start, right?

This recipe is quick, tasty, and requires little or no prep.  Perfect for warm weather and relaxing times.

Grilled Pancetta Wrapped Salmon Skewers

1/4 c. + 2 T extra virgin olive oil

2 T red wine vinegar

2 cloves garlic, minced

1/4 c. chopped flat-leaf parsley

1 green onion, sliced very thin

1/2 tsp. kosher salt

1/2 tsp. freshly cracked pepper

1 lb. salmon

4 oz. pkg. pancetta

In a small bowl, lightly mix 1/4 c. olive oil, vinegar, garlic, parsley, onion, salt, half the pepper and set aside.  Heat grill to medium high.

To make the skewers, slice skin from the salmon and discard.  Mix 2 T of olive oil with the remaining pepper and rub over both sides of the salmon.  Cut into even cubes about 1″ in size.  Unroll each pancetta circle, and using two for each cube of salmon, wrap one around 4 sides, then a second to cover the remaining sides, securing it with a toothpick.  Continue until all the salmon is wrapped.

Wipe a grilling basket with an oiled paper towel and set salmon pieces inside.  Place the basket on the grill and cook covered about 2 minutes before turning once.  Cook an additional 2 minutes until salmon is just cooked through.

Drizzle the parsley sauce over and serve the remaining quantity for additional dipping.

Notes:

• I adapted this from a recipe published in the June 2010 issue of Sunset magazine which calls for a more traditional threading of several salmon cubes onto longer skewers.  If you don’t have a grilling basket, this would clearly work better unless your grill grate has narrow gaps.
• If you don’t have a grill that registers temperature, in order to tell if the the heat is ready for cooking, hold the palm of your hand 5 inches from the surface of the grill.  If you can leave it there 2 seconds, then it’s about medium high heat.
• Searing the salmon pieces in a hot skillet or broiling them would be an alternative way to enjoy this recipe.
• The parsley vinaigrette is very nice.  I’m more inclined to use lemon or lime juice but enjoyed the red vinegar in this recipe, its acid just right for the richness of each bite.  I’m thinking that a good shake or two of dried pepper flakes would be a tasty addition next time.
• Pancetta is similar to bacon in that both are cured pork belly; however pancetta is not smoked.  If you substitute bacon, consider using only 1/2 slice of bacon per cube of salmon.
• We don’t often eat salmon because of its rich taste but enjoyed this recipe quite a bit.  The small portions were perfect for a light and very flavorful meal and would be a great addition to a party platter or as a starter course for a more formal dinner.
• Lucky is the person who can benefit from a couple of pieces left over the next day for lunch.  The flavor is still excellent if not more so.  Wrap well after cooled and then store in the fridge.
• I used wild-caught Alaskan Coho for this recipe.  It caught my eye because I hadn’t previously noticed it in the fish case at the market and it was less costly than the King Salmon normally sold.
• For information regarding responsible consumption of salmon and other types of fish, Monterey Bay Aquarium’s Seafood Watch is always a great resource.
• Salmon is an excellent source of omega-3 fatty acids reported to be of benefit for a variety of health reasons, but you probably already knew that, didn’t you?  All things considered, the recommended number of portions of salmon per week is only one.

I’ve often accused my husband of being a fair weather fan of our local sports teams, yet it couldn’t be farther from the truth.  No, I’d qualify for the position far more than he ever could given the amount of time he spends cheering and, yes, jeering about their wins and far too frequent losses.  As much as I’ve been right there in the excitement of recent years of Super Bowl possibilities, watching the resident menfolk high-five one another after a good play, and engage in exuberant chest bumping when the Chargers squeaked out a win, this year, I just don’t have it.  Sure, the game is on each Sunday and I usually can be found in the kitchen about that time, but I’m sadly just not interested.  I’m whispering, mind you, because you just can’t say that very loudly around here.

The best I can do is think about what to cook for the “occasion” knowing that I’ll have a small group of men interested in food when the action on the field isn’t going our way — and it often seems not to.  Although they’re often subjected to my routine experimentation, I do occasionally treat them to food that is more in line with what one may want on game day.

Like Buffalo Wings — or more accurately — Hot Wings.

My husband loves Gorgonzola, so guess what’s in the sauce?  And then there’s the crazy Asian hot sauce.  Mmmm….

Hot Wings with Gorgonzola Sauce

12 chicken wings, broken into parts

1 T olive oil

1 tsp. salt

1 c. flour

freshly ground pepper

1-1/2 T white wine vinegar

1/4 tsp. cayenne

1/4 tsp. garlic salt

2 dashes Worcestershire sauce

1 tsp. Sriracha*

pinch of salt

3 T ketchup

3 T garlic chili sauce*

4 T butter

Preheat the oven to 425 degrees F.  Line a large baking pan with parchment or spray with oil.  Set aside.

In a medium bowl, toss wing parts with 1 T olive oil and salt.  In a gallon-sized zip lock plastic bag, add the flour and pepper and then drop the chicken pieces in.  Seal and shake the bag to coat the chicken pieces evenly.  Place the chicken on the prepared baking sheet and bake for 20 minutes, then remove, turn the pieces over and bake for an additional 15-20 minutes.

While the chicken is baking, in a medium sauce pan, add the vinegar, cayenne, garlic salt, worcestershire sauce, Sriracha, salt, ketchup, garlic chili sauce, and butter.  Over low heat, stir to combine and allow to simmer, then remove from heat.  When the chicken is done, brush sauce liberally on all sides of the chicken and set aside.

Gorgonzola Sauce

1 T Dijon

1 T balsamic vinegar

1 lg. clove garlic, chopped

2/3 c. Gorgonzola

1 c. sour cream

1 T white wine vinegar

In a small bowl mix the mustard and vinegar with the garlic until well blended.  Add about half of the Gorgonzola and mix well.  Add the sour cream and white vinegar and mix before adding the remainder of the Gorgonzola making sure to leave chunks in the mix.  Taste to correct salt content.

Serve with the traditional celery sticks.

Notes:

• If you’d really like these to be hot wings, avoid adding the ketchup and double the amount of hot sauce.
• Speaking of hot sauce, I purchase the *chili garlic sauce* at my local Asian Grocer.  It’s pretty tasty!  If you don’t have this particular product, then use any hot sauce you like.
• Sriracha is an Asian hot sauce.  It can be found in the Asian section of your grocer and has a rooster printed on the label.  It’s a bit on the toasty side but oh, so good!  You can substitute Tabasco if you’d like, or Louisana Hot Sauce which I love.
• Honestly, I think these wing parts could be baked without the oil and flour.  Why add the calories?  Just bake them naked and then douse them in the sauce.  Nice.  That’s how I plan to do it next time.
• The Gorgonzola sauce is quite yummy.  Sure, it’s not the traditional blue cheese, but I’m all about trying new things and this was my spin on it.  Add more cheese for an extra special bite.
• The sequence is as follows:  bite of wing, dip the celery in the cheese, and crunch.  Nice.
• Definitely game food.  Seriously doesn’t matter whether your home boys can play ball or not.

Time has just flown by lately and with it, my opportunities to not only write as much as I have, but cook the way I’ve always enjoyed cooking — experimenting with new recipes.  Since coming back from Mexico, I’ve been mulling over an opportunity that has taken on a life of its own and me with it.  For the next year or so, I’ll be out of the house again for most of the day so will have to learn to adjust to writing here in the time I have left.  I know there are many of you who do this successfully, so I’ll look to you for inspiration and perhaps a schedule!  By all means, share your secrets with me so I can find a good balance.

In the meantime, I wanted to share a tart I made recently inspired by yet another tart made with some lovely vegetables from Specialty Produce. Although the brief and somewhat elusive season for ramps is close to ending (April – May) , I was able to sample them for the first time.  Ramps are wild leeks harvested by foraging in wooded, mountainous areas, and from what I’m learning, quite the reason to celebrate since they’re a sign of spring.  Ramps are a member of the allium family, so I decided to sample them with green garlic and shallot shoots knowing that whatever I ended up making would be delicious.  Unfortunately, the first tart was prepared for a dinner party, and since I’m challenged to find a way to shoot great photos while entertaining, I decided to recreate the tart using a different collection of vegetables from the onion family.

Because I was home alone that evening, I was thrilled not to have to share this amazing tart with anyone.

Three Onion and Leek Tart with Goat Cheese and Creme Fraiche

For the crust…

3 T buttermilk

1/3 c. ice water

1 c. flour

1/4 c. cornmeal

1 tsp. sugar

lg. pinch salt

7 T cold unsalted butter, chunked

For the topping…

1 leek, white and light green parts sliced thin and rinsed thoroughly

2 lg. cloves garlic, minced

3 cippolines, sliced

1 cambray onion, sliced

1 lg. shallot, sliced

1/3 c. extra virgin olive oil

For the creme…

1/4 c. creme fraiche

1/4 c. goat cheese

1 tsp. fresh thyme

salt & pepper to taste

To make the crust, mix the buttermilk with the ice water in a small measuring cup and keep cold.  In a medium bowl, whisk the flour and cornmeal, then “pinch in” the butter with your fingers until the mixture resembles a coarse meal of uneven sized crumbs.  Using a tablespoon, sprinkle a bit of the buttermilk-water mixture over the meal a bit at a time and mix lightly with a fork until it begins to hold together.  Only add as much liquid as needed to form a soft but not sticky dough.  Gather the dough into a ball and flatten it, wrap well in plastic and refrigerate for at least 2 hours.  If you’d like to make two or more small tarts, divide the dough accordingly, flatten and refrigerate.

To make the creme, combine creme fraiche, goat cheese, thyme and seasoning in a small bowl and stir until well blended.  Leave at room temperature until ready to use.

To make the filling, heat the olive oil in a large skillet over medium low heat.  Add all the vegetables at once, stirring to coat with the oil.  Cook slowly, and stirring occasionally until the vegetables are soft and very fragrant, but not browned, about 15 minutes.  Season to taste with salt and pepper.  Remove from heat.

To make the tart, remove the dough from the fridge and between two sheets of plastic, roll into one or more disks about 1/8″ in thickness.  Place on a parchment lined baking pan and spread a light layer of the creme over the surface, leaving at least a 1-inch border.  Mound the softened onion filling over the creme, and then fold the edge of the dough up over the filling pleating it as needed.  Lightly salt and pepper and place in a preheated 400-degree F oven for about 15-20 minutes or until golden brown.  Allow to cool briefly on the baking sheet and either serve immediately, or cool completely at room temperature on a baking rack.

Notes:

• I made two small tarts — each about 7″ in diameter when finished.  One tart is plenty as a main course, or perfect to share if you add a salad.
• The first tart I made essentially the same way, but combined ramps, green garlic, and shallot shoots.  I made three and cut them into quarters to serve as a starter with wine and most of us agreed that we’d have been satisfied to skip dinner and just eat the tarts.
• The crust is one from Flo Braker and is truly special.  Although I’ve had trouble with it in the past, I bear with it because it is so delicious.  It can be made with yogurt, creme fraiche, or sour cream instead of buttermilk.  It can also be made in a food processor, but ends up so much more workable if you make it by hand.  The refrigeration is absolutely necessary, and depending on how warm the weather is, you may find you need to pop the tart in the freezer for a few minutes before baking.  The results are well worth the effort because it’s a delicate, flaky, but pleasantly crunchy crust.  It freezes well, too.
• A few explanations about the onions:  cipollines are small, flattened looking onions that fit in the palm of your hand.  They’re quite sweet and have mellow flavor when cooked.  Cambray onions are also called grilling onions.  They look like green onions but with larger, onion-sized bulbs.  They are truly fabulous when grilled.  I’ve also seen them at local farmer’s markets called spring onions, but with bulbs not quite as large.
• The creme is something you can truly make your own by adding other cheeses or herbs.  I enjoy the tang of the flavors with the onions is wonderful.  If you don’t have creme fraiche, then sour cream is good as long as it isn’t too thin or watery.
• This particular combination of flavors also makes for a great pasta dish.  Add sauteed mushrooms to the onion mix and pour over your favorite pasta.