Icelandic Smoked Trout Dip with Skyr

One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!

Between the smoked trout and skyr this dip is a protein powerhouse!

Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years.  It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.

It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.

Serve this healthy dip alongside crackers, endive leaves, cucumber slices or celery sticks.

I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.

This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!

Enjoy! xx

Icelandic Smoked Trout Dip with Skyr

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Nordic

Serves: 8

Ingredients

• 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
• ¾ cup Skyr (a thick Icelandic style yogurt)
• ¼ cup crème fraîche
• 2 tsp Worcestershire sauce
• 2 tbsp prepared horseradish, drained
• a medium sized dill pickle, finely diced
• ¼ cup fresh dill, roughly chopped
• ¼ cup green onions, thinly sliced (white and light green parts only)
• 1 tbsp capers, strained
• freshly ground pepper
• flakey Icelandic sea salt

Instructions

1. Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
2. Let dip chill in the fridge for 1 hour prior to serving.
3. Serve with endive leaves, sliced cucumber, celery sticks or crackers.

Notes

You can use hot smoked salmon in this recipe if you don't have access to smoked trout.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.

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Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!

Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?

This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in California and I like to buy them still attached to the stalk, while I can.

These mini cabbages are on my radar because they are so freakin’ versatile!  This recipe features roasted brussels sprouts but they are excellent raw in salads, sautéed, grilled and steamed.

The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re past their prime.

This dish is single-handedly responsible for my fiancé falling in love with brussels sprouts! They were never his thang and he clearly didn’t light up when they rolled out on his dinner plate. I was SO OVER the usual brussels sprout and pancetta sauté I had gotten a little too used to making. There had to be a better way!

Fresh brussels sprouts from Santa Cruz California. There’s nothing like cutting them fresh from the stalk!

So there I was trying to brainstorm while staring into my fridge in a trancelike state. Then BRAAAAP! It hit me like a ton of delicious food angel bricks! To combine my favorite condiment of all time; spicy Dijon mustard and a sweet Canadian staple; maple syrup. I am oh-so-happy to say it was a success and this meatless side is completely addicting!

This recipe is both vegetarian and gluten free but it’s important to remember not all Dijon mustards and maple syrup brands are gluten free. Annie’s & Organicville are two brands of Dijon mustard that are easily accessible and gluten free. When choosing maple syrup you want to make sure you’re always buying the purest kind. The maple syrup in my kitchen has one ingredient; maple syrup!

Sprinkle roasted brussels sprouts with a small handful of toasted pistachios or hazelnuts before serving. Garnish with a sprig of rosemary.

This is a great option to have on your dinner table during the Holidays for a variety of reasons. It’s simple to prepare, has few ingredients and lends new flavors to the traditional thanksgiving dishes.

Roasted Brussels Sprouts with Mustard and Maple Glaze are a welcomed lighter option in contrast to stuffings, creamy mashed potatoes and gravy (all of which I live for) but I’m trying to find a healthier balance this year. I’m loading up on healthy vegetable sides and just a couple of my favorite indulgences.

I hope you love this recipe as much as we do in my house! xo

Disclaimer: I have no affiliation with Annie’s Organics and Organicsville. This is not a sponsored post. I just simply like their products!

Roasted Brussels Sprouts with Mustard and Maple Glaze

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Peony

Recipe type: Side Dish

Serves: 4-6

Ingredients

• 1 lb brussels sprouts, halved
• 2 tbsp olive oil
• salt + pepper
• 2 tbsp dijon mustard
• 1 tbsp red wine vinegar
• 1 tbsp pure maple syrup
• ¼ cup toasted pistachios or hazelnuts
• sprig of rosemary for garnish (optional)

Instructions

1. Preheat oven to 400F and line a baking sheet with tin foil.
2. Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
3. Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
4. Bake for 35-40 minutes, tossing sprouts half-way through the cooking process. You want sprouts to be crispy on the outside and tender on the inside.
5. While sprouts are roasting, lets make the mustard and maple glaze. Combine Dijon mustard + maple syrup + red wine vinegar and mix together using a whisk.
6. Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
7. Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.

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The post Roasted Brussels Sprouts with Mustard and Maple Glaze appeared first on The Peony Life.

A delightfully different risotto! Enjoy Roasted Beet Risotto with Asiago & Thyme for a special night in.

Well this Roasted Beet Risotto with Asiago & Thyme makes me blush. I’ve always loved a classic well made risotto but the addition of peppery roasted beets elevates this dish to the next level. This has taken its rightful place as the queen of all fall risottos. Consider upping your risotto game and trying this recipe!

Risotto is often overlooked and dismissed for being a high maintenance dish to make at home and I can understand why people feel that way. It’s not a dish you can make ahead or leave alone on the stove until you’re ready to eat. It requires some love, attention and patience but the process is incredibly simple. I promise!

Roasted beets are great for the detoxification process and helping to purify your blood and your liver. Your body thanks you!

Attention mamas to be! Beets contain B vitamin folate which helps reduce the risk of birth defects.

It’s one of those dishes you make with or for people you’re really comfortable with. I mean the friends and family you don’t feel the need to entertain. This is one of those dishes where you crack open a couple bottles of wine and keep the party in the kitchen while you cook. Totally low-key and casual cooking.

Eating beets and drinking beet juice can help to lower blood pressure and reduce inflammation. I like to sprinkle a liberal amount of black pepper on beets before roasting.

Fresh thyme lends a nice flavor to this dish

Tip! I add whole thyme springs to my risotto. It’s much easier and saves me a few minutes. Just don’t forget to remove the stems before serving!

I’ll admit I’ve been that girl who decided to make a risotto when having an old friend and his new girlfriend over for dinner. Long story short; it wasn’t the smartest idea I’ve ever had. I ended up being in the kitchen for a solid 40 minutes and didn’t really get enough of an opportunity to get to know her. She probably felt slightly awkward and I can’t blame her. That was one of my more recent hostessing fails but it is what it is. Lesson learned! Risotto is reserved for a very small group of my nearest and dearest. If I invite you over and I’m making risotto, you know how special you are to me!

Fall roasted beet goodness!!

This dish really comes together when you stir in the roasted beets, butter and asiago cheese. A totally decadent, hearty, warm and rich dish!

Sprinkle with fresh thyme and shaved asiago. Serve immediately while hot!

Roasted Beet Risotto with Asiago & Thyme

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 3 medium beets, red or golden
• 5 cups vegetable broth
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1¼ cup arborio rice
• ½ cup of a dry white wine you like to drink
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 sprigs fresh thyme
• ½ cup finely grated asiago cheese
• 3 tbsp unsalted butter
• salt + pepper to taste
• garnish with a sprinkle of fresh thyme

Instructions

1. Preheat oven to 400 degrees. Wash beets, trim the stems, and peel skin using a vegetable peeler. Cut beet into 1½ inch pieces. You can use disposable gloves if you're worried about staining your fingers. Bake beets in the oven for 35-40 minutes, tossing once with spatula halfway through.
2. In a small pot bring vegetable broth to a low simmer, covered.
3. In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
4. Add rice + 3 sprigs thyme; stir to coat. You want rice to look glazed and almost translucent. Stir in wine; cook until reduced by half, about 3 minutes.
5. Add ½ cup broth; simmer, stirring, until almost all the liquid is absorbed. Repeat this process by adding vegetable stock ½ cup at a time and stirring until liquid is almost absorbed before adding more. You want the spoon to be able to move across the pan smoothly without having rice sticking to the bottom. This will take about 25 minutes.
6. Stir in beets, butter, and Parmesan; season with salt and pepper.
7. Sprinkle with fresh thyme and shaved asiago. Serve immediately.

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Bacon & Egg Baked Breakfast Cups are equally convenient if you’re cooking for one or feeding a family of five.

I suck at breakfast! There is no denying it anymore. My fiancé is always getting on my case about not eating breakfast and he’s starting to sound like a broken record (it’s been almost 3 years). I know it’s super important but it’s always been difficult for me to eat in the morning. For years my daily breakfast of champions consisted of a large coffee with cinnamon and maybe a banana when I’m flying. Don’t judge! I’m challenging myself to break this habit so be prepared to see more breakfast posts from me.

I like to serve this with a simple cucumber and avocado salad with sriracha greek yogurt dressing.

Let me just say I love a recipe that gives you a ton of freedom to modify ingredients depending on what you have available. Bacon & Egg Baked Breakfast Cups is absolutely one of those recipes. You can use a variety of ingredients: mushrooms, onions, peppers, tomatoes, spinach and cheese to name a few. This weekend I used my leftover Sautéed Shishito Peppers and they were stellar diced up and added to this recipe.

Local & Organic Pasture Raised Eggs from Lonely Mountain Farms CA

Another thing I love about this recipe is how easily you can cater to individual preferences. Maybe someone dislikes mushrooms or wants to include every vegetable known to mankind. You can put whatever you want in each muffin cup and everyone will be happy at breakfast. This recipe is equally convenient if your cooking for one or feeding a family of five. This recipe is simple enough that you can easily adjust the ingredients depending on the number of mouths you need to feed.

These Bacon & Egg Baked Breakfast Cups are making breakfast easier than ever! It’s a great way to use leftover veggies or whatever you have at home! So many options!

I’ve experimented with this recipe quite a bit because the first time I made it, the yolks were too hard and the bacon was undercooked. Well that’s just not going to fly. Challenge accepted!

After I line around the muffin tin with a slice of bacon, I bake it in the oven for about 10 minutes to jump-start the cooking process. The bacon takes longer to cook than the eggs so I precook the bacon to end up with a crispy outer shell. I also prefer to scramble each egg individually in a small bowl and add 2 tbsp of whatever ingredient before adding to the muffin tin. I prefer the texture and find everything cooks more evenly if it’s mixed together. This is totally personally preference.

Enjoy! xx

Bacon & Egg Baked Breakfast Cups

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Enjoy Bacon & Egg Baked Breakfast Cups this weekend for brunch and then take them to go for breakfast during the week. It's the meal that keeps on giving! Set yourself up for success and don't skip breakfast!

Author: Peony

Recipe type: Breakfast

Serves: 12

Ingredients

• 12 eggs
• 12 slices of bacon (I use applewood smoked)
• 1.5 cups total or 2 tbsp per muffin tin of your desired ingredient(s)
• salt & pepper to taste

Instructions

1. Preheat oven to 400 degrees
2. Line each muffin cup with a piece of bacon
3. Put bacon lined muffin tin in the oven and bake for approximately 10 minutes. You want the bacon to look half cooked before adding the eggs.
4. While bacon is in the oven prepare your desired add in ingredient(s) like peppers, mushrooms etc. You should allocate for 1.5 cups total or 2 tbsp per muffin cup.
5. In a small bowl lightly beat 1 egg and add 2 tbsp of desired ingredient(s). Pour egg mixture into bacon lined muffin cup and repeat the process for each egg.
6. Bake for 20 minutes or until done. Everyone likes their eggs cooked differently so take a peak at about the 15 minute mark. They might be done to your liking!

Notes

I served this with a simple cucumber & avocado salad with a Sriracha greek yogurt dressing.

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Stuffed Mushrooms with Chestnuts & Boursin are a welcomed vegetarian option at any party.

I had you at Boursin didn’t I? I can’t blame you because I’m with you! This soft creamy cheese comes in a variety of flavors and I use the Garlic & Fine Herbs (my go to) in this recipe. These stuffed mushrooms will be sought after at any event and your vegetarian friends will be happy you thought of them!

TIP! Choose your crimini mushrooms in bulk for this recipe. That way you can choose mushrooms of the same size, shape and free of bruises.

This recipe brings together a lot of my favorite things: mushrooms, chestnuts, Boursin, breadcrumbs and fresh herbs. Suddenly I am wished I decided to write this blog post at midnight. I’m now hungry and want to make these right now but that just seems slightly embarrassing. Ooops, I got a tad sidetracked. Back to these little bites of Heaven!

Be careful not to rip the mushroom caps when removing the stem. Bake for 20 minutes and remove the liquid from the mushroom caps prior to adding the Boursin mixture.

I clearly inherited my love of Boursin from my mum. I have memories of her sipping a glass of vino and snacking on crackers with Boursin spread ever-so-evenly across. Fast forward twenty years and I’m pretty much doing the same thing, but somehow it feels less glamorous. Time is really a funny thing. It seems like so much has changed and yet small details like this remain the same.

Sprinkle with fresh thyme before serving. It adds a nice pop of color and great flavor.

Stuffed Mushrooms with Chestnuts & Boursin have been a recipe staple in my kitchen for years. I’ve enjoyed them over wine with girlfriends, as a substitute for meat, arranged on a platter for rooftop cocktails; you name it. I’ve made these bombs of deliciousness at ungodly hours after returning home from working a late flight. Cooking at 1am isn’t unusual for a flight attendant. As you can see, we go way back!

I like serving these on a simple white serving plate with a drizzle of olive oil and sprinkle of time. They really pop!

Over the years I’ve tweaked the recipe here and there, often switching up the herbs I use depending on what I have at home.

This simple recipe gets taken up a notch when you use fresh breadcrumbs. It takes an extra 20 minutes of your time but it’s worth it. Fresh Breadcrumbs have copious amounts more flavor than store bought brands. At least all of the kinds I’ve tried. Depending on what you like, you can use thyme, rosemary, sage, garlic, oregano, ground fennel, pepper to name a few. The options really are endless!

I hope you guys love these as much as I do! xx

Stuffed Mushrooms with Chestnuts & Boursin

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Peony

Recipe type: Appetizer

Serves: 18 mushrooms

Ingredients

• 18 large crimini mushrooms, stems removed and cleaned
• 1 package herbed boursin cheese, room temperature
• 1 small can water chestnuts, finely diced
• ¼ cup minced chives
• ½ cup breadcrumbs, preferably homemade
• ¼ cup parmigiano reggiano, finely grated
• 2 tbsp olive oil
• fresh thyme for sprinkling

Instructions

1. Pre-heat oven to 400F and line a baking sheet with tin foil.
2. Now let's clean the mushrooms. Using a damp paper towel, remove any dirt from the mushrooms. It's okay to give the mushrooms a quick shower to save time, just make sure to not let them soak. If you give the mushrooms a quick shower to clean them, make sure you dry them as best as you can.
3. Space the mushrooms out evenly on the baking sheet. Drizzle 2 tbsp of olive oil over the mushrooms and sprinkle with salt.
4. Bake mushrooms for 20 minutes.
5. In a medium sized bowl mix together boursin cheese, minced chives and finely diced water chestnuts. Set aside.
6. When you remove the mushrooms from the oven there will be a small amount of liquid in each mushroom cap. Discard this liquid by using a small spoon or with clean hands just tip the cap upside-down over a bowl.
7. Spoon a tsp of the boursin cheese mixture into each mushroom cap.
8. Top with breadcrumbs and finely grated parmigiano reggiano cheese.
9. Put back in the oven and bake for an additional 10 minutes or until tops of mushrooms are golden brown.
10. Let them cool, sprinkle with fresh thyme and serve

Notes

I always try to buy my mushrooms in bulk, especially when making this recipe. It allows me to choose mushrooms of similar size and shape. I try to get the crimini mushrooms that are perfectly round and free of any bruises or mushy spots
This recipe is significantly better with fresh bread crumbs. Store bought bread crumbs just won't have the same flavor. So if you have 15 extra minutes to spare, I strongly suggest you go all the way and make your own.

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Try using different kinds of peaches for variety. I used both a tart & sweet peaches and loved contrast in taste!

Wow your guests and skip the stress! 5 ingredients: Peaches, Prosciutto, Fresh Mozzarella, Mint and Balsamic Glaze.

This handful of accessible ingredients and simple preparation make this a great option for a thanksgiving appetizer. Did I mention these bad boys can be made ahead? Take the stress out of the holidays this year by choosing make ahead recipes.

This year I’m stepping out of my traditional realm of recipes and reinventing my holiday repertoire. Time to switch things up!  Change is good!

Local Californian peaches at San Francisco’s Ferry Building Farmers Market. They have half a dozen different varieties and you can sample before buying. YES PLEASE!

This recipe was inspired by Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil and my abundance of peaches from the farmers market. I opted to swap the dates for peaches, goat & mascarpone for mozzarella and basil for mint. The salty prosciutto is the only constant in this recipe and its flavor is delightful next to the other ingredients.

Before wrapping the peach don’t forget to slice your pieces of prosciutto in half. Otherwise, the prosciutto will overpower the other flavors and throw the dish off balance.

I chose to use two different kinds of peaches, one sweet and one tart. I really enjoyed the contrast in flavors but definitely had a favorite. I preferred the larger, tart peaches because they were easier to assemble then the smaller, sweeter peaches. The peaches gained sweetness as they cooked on the grill so the sweet peaches were super sweet! Taste is personal preference but the larger, brighter peaches, made for a much prettier finished product.

Drizzle it with your favorite balsamic glaze. Feel free to experiment with flavors of balsamic glaze. I use my favorite aged strawberry balsamic I picked up on a road trip in the Santa Ynez Valley.

I served these to friends who came over to play cards against humanity and ultimately be my guinea pigs! I tried out a few new recipes, two will be featured on the blog this week! This dish was especially well received by my friends. There were no Grilled Peaches with Prosciutto left by the end of the night. Always a good sign!

Grilled Peaches with Prosciutto

 

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This sweet & salty combination is sure to be a crowd pleaser at your next cocktail party or girls night. You can also enjoy this as a light weeknight dinner or afternoon snack. They're super simple to produce and have only five ingredients!

Author: Peony

Recipe type: Appetizer

Serves: 12 pieces

Ingredients

• 3 peaches, quartered. I prefer a more tart peach because they will sweeten on the grill.
• 12 large pieces of mint, washed and dried. If you only have small mint leaves, no biggy! Just double up and use 2 per peach wedge.
• 12 piece of fresh mozzarella, cut into equal sizes.
• 6 pieces of prosciutto, cut in half lengthwise.
• balsamic glaze to drizzle

Instructions

1. Turn grill on and switch to high heat. When hot, place quartered peaches on the grill. Grill for approximately 8-10 minutes turning once halfway through. Cooking time will vary depending on grill, size of peach etc. so make you to check after a few minutes. You definitely want the nice grill marks on the side so once you have those, flip to the other side.
2. Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
3. Take one grilled peach and place a piece of mozzarella and mint leaf on top. Slowly start wrapping the piece of prosciutto around the 3 ingredients, making sure it's not loose. Fasten in place with a toothpick.
4. Arrange on a plate or serving tray and drizzle with balsamic glaze.

Notes

This recipe yields 1 dozen so keep that in mind if you're cooking for a larger group.
This recipe can be made the day before and placed in a airtight container until you're ready to serve.

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SERVE THIS FAMILY STYLE AT A SUNDAY DINNER

Did you know the United States is the biggest importer of summer squash? I didn’t! Until last week when another shopper at the farmers market told me. I thought they must of been misinformed but as I researched, I realized most of our squash does come from Mexico. Like the VAST majority comes from Mexico. We do grow a small percentage locally; Florida, New York and California producing the most.

SUMMER SQUASH ARE GOOD SOURCES OF VITAMIN A & C

Summer squash comes in a variety of shades of yellow, green and even white. I love working with pattypan and sunburst squash like the ones used in this recipe. I can only get my hands on them in the summer so I look forward to them every year. They are made of up of mostly water(95%), are low in calories and are good sources of vitamin A & C.

Another way I like to enjoy summer squash is grilled with eggplant and peppers.  I serve the grilled veggies family style and drizzle them with roasted garlic extra virgin olive oil. It reminds me of happy days in Europe with my fiancé, visiting with his family and falling in love with the Mediterranean style grilled vegetables. I think I ordered them as a side for lunch and dinner every night; not even kidding.

SLICE SQUASH THE SAME THICKNESS, SO THEY COOK EVENLY

Anyway, back to this bomb diggity summer squash gratin. The original recipe calls for zucchini but I decided to sub for seasonal summer squash. I was really happy with the way things turned out. A couple things about this recipe, I wanted to share with you..

-Salt your squash! Summer squash is made up of 95% water and its all going to come out when cooked. To avoid a runny gratin place the slices of squash in a colander lined with a clean kitchen towel. Liberally sprinkle kosher salt over the squash and let it sit for 15 minutes to draw out the moisture. Depending on the amount of liquid either pat dry using a towel or apply pressure to strain using the colander.

SUMMER SQUASH ABOUT TO BE ADDED TO THE SAUTÉED ONION

-In my opinion the nutmeg sets this dish OFF! It’s a must have in this dish for sure so don’t skip it.

-I know it seems like a lot of onions but they will soften as they cook down. Trust me, it will work.

-The gruyère in this recipe is on point but feel free to sub fontina or whatever you have in the fridge.

This summer squash gratin recipe is a favorite in my house! A lot of people request this when they come over for a meal. I like to serve it family style for a casual lunch or dinner.

Enjoy xx

Summer Squash Gratin

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Author: Ina Garten

Recipe type: Side

Serves: 6

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
• 1 pound yellow onions, cut in ½ and sliced (3 large)
• 2 pounds summer squash or zucchini, sliced ¼-inch thick (4 zucchini)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup hot milk
• ¾ cup fresh bread crumbs
• ¾ cup grated Gruyere

Instructions

1. Preheat the oven to 400 degrees F.
2. Melt the butter in a very large (12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned.
3. Add the zucchini and cook, covered, for 10 minutes, or until tender.
4. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.
5. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
6. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture.
7. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

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The post Summer Squash Gratin appeared first on The Peony Life.

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting. The perfect cupcake!

When my fiancé gifted me with a kitchen aid mixer, it seriously changed the game at home. Full disclosure: I’m not much of a baker. I love to decorate cupcakes & cookies occasionally, but I don’t have the same passion for baking as I do cooking. I would much rather make Halloumi Saganaki with Strawberry Salsa instead of a cupcake any day.

CRÈME FRAÎCHE+ALBANIAN HONEY+RICOTTA+EGGS+LEMON ZEST

Except for mayyyyybe this cupcake! This bad boy is pretty much perfect. I’m so happy I stumbled upon this recipe the other day while going through old pages I had ripped out from magazines. Coming from a girl who isn’t crazy about cupcakes; you need to try these! Maybe the reason I love them so much is because they’re not too sweet. The lemon zest+ricotta+crème fraîche really bring something different to the table. These may be the best cupcake I’ve ever had!

Delicious honey from the mountains of Albania

MY FAVORITE EGGS FROM ‘LONELY MOUNTAIN FARMS’. I LOVE HOW EACH EGG IS ALWAYS UNIQUE!

APOLOGIZE WITH THESE CUPCAKES AND YOU WILL FORGIVEN!!

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting

 

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Prep time

40 mins

Cook time

3 hours

Total time

3 hours 40 mins

 

Make ahead tip! The cupcakes can be refrigerated or 2 days.

Author: Joanne Chang foodandwine.com

Recipe type: Dessert

Serves: 12 cupcakes

Ingredients

• FROSTING
• One 8-ounce package cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon finely grated lemon zest, plus more for garnish
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ⅛ teaspoon kosher salt
• CUPCAKES
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ⅔ cup honey
• ½ cup fresh ricotta cheese
• ½ cup vegetable oil
• 2 tablespoons finely grated lemon zest
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 1 large egg yolk
• ¾ cup creme fraiche

Instructions

1. Make the frosting in a medium bowl. Using a handheld electric mixer, beat the cream cheese at medium speed until light and creamy, about 3 minutes.
2. Scrape dow the side of the bowl. Add butter and 1 tablespoon lemon zest and beat until incorporated.
3. Beat in the honey, vanilla and salt.
4. Cover and refrigerate until firm and spreadable, about 3 hours.
5. Meanwhile lets make the cupcakes..
6. Preheat the oven to 350. Line a 12 cup muffin pan with paper liners.
7. In a medium bowl, whisk the flour with baking powder, baking soda and salt.
8. In another medium bowl, whisk the honey with the ricotta, vegetable oil, lemon zest and vanilla
9. Whisk in the eggs and yolk
10. Whisk in one-third of flour mixture just until incorporated, then whisk in half of the creme fraiche until smooth, scrapping down the side and bottom of the bowl with a spatula.
11. Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until well incorporated.
12. Spoon the batter into the muffin cups and bake for about 25 minutes, until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
13. transfer the cupcakes to a wire rack and let cool completely.
14. Frost the cupcakes and garnish with lemon zest.

Notes

Make ahead tip! The cupcakes can be refrigerated or 2 days.

3.2.1311

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FARMERS MARKET DILL PICKLE INSPIRATION

Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.

BE CAREFUL NOT TO CRUSH THE CUCUMBERS WHEN PUTTING THEM IN THE JAR

When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!

ALL THE DIFFERENT SHADES OF GREEN

Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!

ALMOST READY TO GET MY PICKLE ON

On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.

LEAVE WHOLE FOR THE CRUNCHIEST PICKLE

LEAVE 1/4 INCH BREATHING ROOM FROM THE BRINE TO THE LID

Enjoy these  Garlicky Dill Pickles alongside my Mostly Veggie Tuna Melt or as an afternoon snack!

Enjoy! xx

Garlicky Dilly Pickles

 

Print

Prep time

30 mins

Total time

30 mins

 

Makes 2 quart or 4 pint jars. Pickles must rest in the fridge for at least one week before eating.

Author: Adapted from Marisa McClellan's Garlic Dill Pickle

Recipe type: Appetizer

Ingredients

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1½ cups apple cider vinegar
• 1½ cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes
• 1 tbsp pickling spice(make sure it doesn't include cinnamon).
• 1 or 2 large bunches of dill, washed and dried

Instructions

1. Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. Combine vinegar, water and salt in sauce pan and bring to a boil.
4. Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. Wipe rims and apply lids and bands (don't screw them on too tightly).
8. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11. Let pickles rest for at least one week before eating.

Notes

Makes 4 pint or 2 quart jars of pickles.

3.3.3077

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OFTEN TIMES, SIMPLICITY IS BEST.

This is hands down the recipe I’ve made the most in my kitchen. It has few ingredients, not a lot of preparation and is very simple to execute well. I have made this so many times; I could make it in my sleep. This simple recipe is consistently delicious. I’m never disappointed when I make this for lunch or dinner.

This is one of those recipes that is so quick to produce but tastes like you’ve been cooking all day. It makes me fall in love with my simple pesto pasta, every damn time!  I cannot stress to you how much I love this recipe. This is a recipe on my blog you need to have in your repertoire and stat!

FROZEN PEAS ARE GREAT TO ALWAYS HAVE IN YOUR FREEZER. THEY ARE PERFECT IN THE SIMPLE CLASSIC!

There is no real cooking involved in this dinner, seriously! You make the pesto in the food processor and boil the pasta & peas in the same pot, which makes for a super easy and low maintenance clean up! Remember that the peas don’t take as long as the pasta to cook, frozen peas only take 3 minutes, so pop them in when your pasta is almost al dente. Be really careful not to overcook your pasta. You want the noodle to be firm to the bite because the cooking process will continue over medium/low heat, when you toss the pasta with pesto.

I LIKE TO THROW IN A HANDFUL ON SMALL, WHOLE BASIL LEAVES RIGHT BEFORE SERVING.

Simple Pesto Pasta with Peas

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4-6

Ingredients

• 3 cups basil(sweet not thai), packed
• ⅛ cup pine nuts
• ⅛ cup walnuts
• 2 cloves garlic, coarsely chopped
• ¾ cup GOOD Olive Oil
• ½ cup parmigiano reggiano, freshly grated
• ¼ tsp freshly ground pepper
• salt to taste
• 454g package pasta of your choice
• 1 cup peas

Instructions

1. Bring a large pot of salted water to a boil.
2. Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
3. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed.
4. Transfer to a bowl and stir in parmigiano reggiano.
5. When the water comes to a boil add pasta and stir with a wooden spoon.
6. Add frozen peas when the pasta is a few minutes from being al dente. Read the cooking instructions on the back of the pasta because different kinds vary. Do you not overcook! The pasta is going to cook a little bit more when we toss it with pesto so it's better to have it slightly undercooked, if anything. Reserve a cup of pasta water. You can use this to thin out your sauce if need be.
7. Drain the pasta & peas, rinse with cold water.
8. Return the pot to stove over medium low heat. Add 1 tbsp of pesto and 1 tbsp of pasta water and let the bottom of the pot heat up.
9. Add pasta and mix with hot pesto slowly strip in the remaining pesto, thinning out the sauce with pasta water 1 tbsp at a time
10. Top with basil and a sprinkle of parmigiano reggiano
11. Enjoy!

Notes

*Reserve a cup of pasta water. You can use this to thin out your sauce.
*You will need a total of 1 cup prepared pesto for this recipe.
*Be careful not to overcook the pasta!!! It should be slighty undercooked when you rinse the pasta. Remember that we will continue the cooking process over medium/low heat when we toss the pasta with pesto.
*Please read my 'Classic Pesto' post for tips and tricks on getting a perfect pesto and how to freeze it.

3.3.3077

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