The Peony Life » fresh herbs

Icelandic Smoked Trout Dip with Skyr

peony — Wed, 16 Dec 2015 17:24:59 +0000

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

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

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.
Let dip chill in the fridge for 1 hour prior to serving.
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.

The post Icelandic Smoked Trout Dip with Skyr appeared first on The Peony Life.

Roasted Beet Risotto with Asiago & Thyme

peony — Mon, 02 Nov 2015 22:49:08 +0000

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

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

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.
In a small pot bring vegetable broth to a low simmer, covered.
In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
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.
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.
Stir in beets, butter, and Parmesan; season with salt and pepper.
Sprinkle with fresh thyme and shaved asiago. Serve immediately.

The post Roasted Beet Risotto with Asiago & Thyme appeared first on The Peony Life.

Stuffed Mushrooms with Chestnuts & Boursin

peony — Fri, 16 Oct 2015 00:11:33 +0000

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

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

Pre-heat oven to 400F and line a baking sheet with tin foil.
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.
Space the mushrooms out evenly on the baking sheet. Drizzle 2 tbsp of olive oil over the mushrooms and sprinkle with salt.
Bake mushrooms for 20 minutes.
In a medium sized bowl mix together boursin cheese, minced chives and finely diced water chestnuts. Set aside.
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.
Spoon a tsp of the boursin cheese mixture into each mushroom cap.
Top with breadcrumbs and finely grated parmigiano reggiano cheese.
Put back in the oven and bake for an additional 10 minutes or until tops of mushrooms are golden brown.
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.

The post Stuffed Mushrooms with Chestnuts & Boursin appeared first on The Peony Life.

Grilled Peaches with Prosciutto

peony — Wed, 07 Oct 2015 23:44:32 +0000

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

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

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.
Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
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.
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.

The post Grilled Peaches with Prosciutto appeared first on The Peony Life.

Chilled Cucumber Soup

peony — Mon, 17 Aug 2015 23:34:49 +0000

Beat the heat with this healthy Chilled Cucumber Soup!

It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.

CUCUMBERS+MINT+DILL+JALAPEÑO+LEMON

So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.

I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!

This Chilled Cucumber Soup is jam packed with flavor

When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content. I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.

Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!

This Chilled Cucumber Soup is totally a recipe you can feel great about eating! It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).

I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!

I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.

I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.

Stay Cool! xx

Chilled Cucumber Soup

Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.

Author: Peony

Recipe type: Soup

Serves: 4 servings

Ingredients

4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
1 jalapeño, seeded and minced
⅓ cup fresh mint
¼ cup fresh dill, divided in two equal piles
1 large clove garlic, minced
1 shallot, minced
1 cup greek yogurt
¼ cold water
¼ olive oil, plus more for drizzling
salt & freshly ground pepper to taste

Instructions

Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
Add salt and freshly ground pepper, to taste
Leave in the fridge for at least 3 hours to chill or overnight for best results.
Garnish with a sprig of dill or finely chopped dill pickle for a zing!
Drizzle with olive oil, optional

The post Chilled Cucumber Soup appeared first on The Peony Life.

Mushroom & Arugula Fusili with Pistachio Mint Pesto

peony — Fri, 14 Aug 2015 13:10:54 +0000

Mushroom & Arugula Fusili with Pistachio Mint Pesto

This addicting recipe transpired when I had a craving for pesto pasta but didn’t have any basil at home. My basil obsession prevailed and we ate our entire supply. I’m still impatiently waiting on a new batch to flourish. In the mean time, what could I make that would satisfy my craving?

My ‘newish’ mission is to try my best to use what I already have, in efforts to decrease my household waste. I feel enormous guilt when I throw away food and well, essentially money. Anyhoo, I remembered I had a whole whack of mint from the farmers market, and I thought that combined with pistachios and a few key ingredients; it would make deliciously smooth and fresh pesto.

TIME SAVER ALERT! Buy shelled pistachios to save time!

Pistachios are a tree nut that are high in protein and rich in dietary fiber. Pistachio trees are commonly found in Turkey, Greece, Italy, Iran, Syria, Lebanon and right here in California, to name a few. They are a ridiculously great source of vitamin E, which is key for healthy skin, eyes and a strong immune system.

I must confess I’m a Trader Joe’s-aholic and I buy most of my nuts there, among other things. They have super convenient shelled pistachios and they are very reasonably priced. I mainly love them because they save me SO MUCH time and I truly dislike the tedious task of removing the shells myself. If you live in Canada and don’t have access to TJ’s, I’ve found them in bulk at some Whole Foods & Safeway stores. I always go for the unsalted ones so I never end up with an over salted recipe. You can always add more but you can’t take it away!

MINT+EVOO+PISTACHIOS+SCALLIONS+GARLIC+PECORINO ROMANO

Heads up I add a lot of garlic to this recipe! I use two large cloves or 3 small, so please adjust your recipe accordingly depending on preference. I also wait and fold in the green onions and pecorino into the pesto after removing it from the food processor. I just like the texture better that way but feel free to tweak whatever you like.

Stir scallions & Pecorino Romano into the pesto by hand.

This recipe can easily be adapted to a vegetarian recipe by skipping the pancetta. I would probably make it vegetarian style more often if I was just cooking for myself, but my fiancé really loves this dish with pancetta.

Don’t forget to reserve 1 cup of pasta water. This is very important! Add it slowly one tablespoon at a time until you reach your desired consistency. Adding the pasta water slowly to the pesto pasta adds a rich & creamy component to this dish. Be careful not to add too much at a time.

SERVE THIS DISH FAMILY STYLE IN A BIG PASTA BOWL

Mushroom & Arugula Fusili with Pistachio Mint Pesto is one of my favorite go-to’s when hosting a casual dinner with friends & family. I love to serve this family style in a big pasta bowl and let everyone serve themselves. I put out little bowls of grated Pecorino Romano, shelled pistachios and mint on a tray and everyone can add the final touches to their pasta. People always go in for seconds of this recipe and I never have any leftovers! This recipe will definitely be made again & again at my house!

Enjoy!

Mushroom & Arugula Fusili with Pistachio Mint Pesto

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Peony

Recipe type: Pasta

Cuisine: Italian

Serves: 4

Ingredients

1 cup dry roasted pistachios, shelled
½ cup extra virgin olive oil
½ cup parmigiano reggiano or pecorino romano, finely grated
2 cloves garlic, quartered
4 scallions, thinly sliced
½ cup mint, loosely chopped
3 tbsp parsley, loosely chopped
227g small crimini mushrooms, ends trimmed and halved or quartered, dependent on size
4 cups arugula, washed and dried
8 ounces pancetta, diced
454g whole wheat fusili pasta, cooked slightly before al dente
salt & freshly ground pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add dried fusili pasta and cook until just before al dente. Use the instructions on the back of the package as a guide but check several times to avoid overcooking. You want to stop the cooking process a little bit before al dente and rinse with cold water. When we mix the pasta later it will cook a little bit more and we don't want overcooked pasta. Remember to reserve 1½ cups pasta water for later. This is very important!! I always take some out during the last stages of boiling process before draining the pasta so I don't forget.
Combine pistachios, garlic and mint in the food processor and pulse until a loose paste forms.
Add olive oil and a little bit of kosher salt and pulse until smooth.
Fold in parmigiano regianno and scallions into pesto mixture.
Return the large pot to the burner and add 1 tbsp olive oil or butter and heat over medium high heat.
Add pancetta and sauté for 3 minutes. Add mushrooms and sauté for another 3 minutes.
Add 2 tbsp pasta water and use a wooden spoon to scrap bottom of the pot .
Turn to low heat and add pasta to the pot.
Add pistachio pesto to the pasta and toss to coat, adding pasta water to thin out the sauce and enhance the creaminess of the dish.
Serve on a lush bed of arugula and finish with a generous amount of freshly ground pepper.
I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this!
Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

Notes

I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this dish!
Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

The post Mushroom & Arugula Fusili with Pistachio Mint Pesto appeared first on The Peony Life.

Heirloom Tomato Salad with Burrata & Balsamic Glaze

peony — Fri, 14 Aug 2015 12:35:14 +0000

A SIMPLE DRIZZLE OF BALSAMIC GLAZE AND A FEW BASIL LEAVES HAVE A BIG IMPACT ON THE FINAL PRESENTATION

Bur-ra-ta translated from Italian literally means ‘buttered’. It is a a typical product of Puglia, a region in the south of Italy and it is absolutely one of my favorite cheeses. Burrata is a fresh Italian cheese made from a combination of mozzarella and cream. The outer shell is solid mozzarella, while the inside is a combination of both mozzarella and cream, producing a unique, soft texture. It’s so delicate and just plain decadent! Even

though I’ve been cooking with and enjoying Burrata for years, there was a time when I not only had no idea what it was, but also didn’t see what all of the fuss was about. Alas, I’m reminiscing about my younger years, when I was just beginning to tap into my love for cooking. I’ll share with you my highly embarrassing first experience with one of my favorite indulgences.

BEAUTIFUL HEIRLOOM TOMATOES DIRECTLY FROM THE FARMERS HANDS

I had just returned from a 3 day work trip which included lounging on the beach in Hawaii, swimming with sea turtles, a shopping spree for my new bachelorette pad and epic local food. Oh, and I can’t forget that I was able to bring my best friend along with me for my layover. She came over to my apartment for a salad and we ended up in Hawaii 10 hours later. True story. How cool is that?

Life was fantastic to say the least. I was for the first time ever living by myself (sans room mates), making enough money to travel every other month and had a career & lifestyle I felt very lucky to have. Ultimately, I felt like everything was coming up Sacha and that I was exactly on the path I was supposed to be on. Sorry! I’m just trying to set the scene and help you understand where I was in my life but I’ll get to the point.

FARMERS MARKET MECCA OF FRESH TOMATOES AND BASIL

I returned from the grocery store with burrata in hand(fancy), poured myself a glass of vino and felt like a freaking grown up. My bubble burst when I attempted to slice the cheese and was horrified to see all of the creamy liquid ooze out of the burrata. I had never seen this happen before. This isn’t normal right? What the H#%L! The cheese had gone bad! The grocery store had sold me rotten cheese. RUDE!

HEIRLOOM TOMATOES ARE MY FAVORITE KIND. I LOVE HOW THEY’RE ALWAYS DIFFERENT!

After feeling sorry for myself for a minute I took a serious page out of my mothers book and marched back over to the grocery store with my receipt and evidence of said rotten cheese. The kind gentleman in the deli gave me a look of pity and was thinking what I can only imagine was ‘Awwww look at this poor clueless, naive girl.’ He continued to tell me that yes, Burrata was in fact supposed to be soft and creamy on the inside. That is whyyyy people actually buy it. I’m fairly certain my face turned as red as the purse I was carrying. If I had a tail it would of been creeping so far between my legs it would disappear. Ohhh my, how the self proclaimed ‘grown up’ just got taken down a few notches. I was so grateful to the kind gentleman for being discreet and not schooling me in front of the entire deli.

HEIRLOOM TOMATOES & BASIL MAKE A SIMPLE & COLORFUL BASE FOR THIS SALAD

Now I look back on that day fondly and it always makes me smile. I’ve come a long way in the kitchen from that day but I will forever be learning. It wasn’t my first humbling experience and I’m sure it won’t be my last. Until then I’m going to keep eating this salad all year round.

Enjoy this Heirloom Tomato Salad with Burrata & Balsamic Glaze as an appetizer or main dish. Just eat it. It’s so damn good!

Heirloom Tomato Salad with Burrata & Balsamic Glaze

Heirloom Tomato Salad with Burrata

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Author: Peony

Recipe type: Salad or Main

Cuisine: Italian

Serves: 2-4

Ingredients

1 pound heirloom tomatoes, cut into bite sized pieces
1 package burrata with 2 balls
½ cup basil, sliced into little matchsticks
4 cloves garlic, minced
1 tbsp good quality olive oil
sea salt & freshly ground pepper
balsamic glaze to drizzle

Instructions

Cut the clean heirloom tomatoes in bites sized pieces.
Add garlic, basil, olive oil and S&P.
Mix Ingredients
Cover & place in the fridge to allow the flavors to mix, preferably for an hour at least.
Remove from fridge and using a slotted spoon arrange on serving platter or individual small plates.
Add pieces of burrata to the top of the tomato salad and garnish with basil.
Drizzle with balsamic glaze

The post Heirloom Tomato Salad with Burrata & Balsamic Glaze appeared first on The Peony Life.

Baked Parmesan Crisps

peony — Fri, 14 Aug 2015 12:00:37 +0000

DRESS UP YOUR CHEESE PLATE WITH THESE EASILY MADE CRISPS

These are quite possibly the most delicious cracker alternative ever! You will never want to buy crackers again; they are that good.

I was having friends over one night and planned on putting together a cheese platter with a few other snacks. I had to run to the market to grab a fresh loaf of bread and shocker; I forgot it! I left the market without the one thing I went there to buy. I know I can’t be the only one out there who’s done this. It’s so freaking frustrating!! I didn’t have time to run back to the store so I went with plan B. I decided just to sub for crackers I had in the pantry and planned to share my blonde moment with my friends. No biggy right?

Parmigiano Reggiano ready to be grated using a microplane

FEEL FREE TO ADD HEARTIER HEARBS LIKE SAGE, THYME AND ROSEMARY

Unfortunately, the crackers I had in the pantry were stale. I’m not pointing fingers here but we must have a ghost living in our house. This particular ghost is specifically targeting my fiancé. It’s as if it follows Rez around the house and attacks whatever food items he eats. My fiancé swears he put things away in the pantry and seals them but when I go to use them, they’re disheveled and stale. The ghost is even more aggressive when I’m away flying. When I get back after a couple of weeks in the sky, it’s like the ghost had a 2 year old tantrum all over the kitchen. Anyone else have this problem?? I’ll have to get the house saged or something to see if that helps.

USE A MICROPLANE TO GET FINELY GRATED PARMIGIANNO REGGIANO

TAKE 1 HEAPING TBSP OF THE PARMESAN MIXTURE AND PLACE ON A LINED BAKING SHEET

I had like 2 hours before everyone arrived and remembered this recipe from Barefoot Contessa. Ina Garten really knows how to execute the simplest of dishes and make them look so great! It was so simple but the end result looked rather impressive.

The biggest tip I have for this recipe would be to line your baking sheet with parchment paper for easy cleanup, and to let the crisps cool completely before touching them. Once the crisps are cooled, peel them off the parchment paper and place on a plate lined with paper towels to soak up any access grease.

THE CRISPS SHOULD LOOK LIKE THIS BEFORE BAKING

MAKE SURE YOU LEAVE A LITTLE BIT OF SPACE BETWEEN THE CRISPS

Enjoy these Parmesan Crisps with my Edamame & Arugula Spread or Olive Tapenade with Rosemary & Basil

Baked Parmesan Crisps

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Author: Ina Garten The Barefoot Contessa

Recipe type: Appetizer

Serves: 15 crisps

Ingredients

1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
1 tablespoon all-purpose flour
1 teaspoon minced fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
Grate the Parmesan using the large grating side of a box grater, as you might use to grate carrots. Combine the Parmesan, flour, thyme, salt, and pepper in a bowl and mix well. With a measuring spoon, spoon level tablespoons of the mixture onto the prepared sheet pans, spreading each round into a 3-inch disk. Toss the mixture each time and scoop from the bottom of the bowl to be sure you get some flour in each spoonful. Bake in the middle of the oven for 8 to 10 minutes, until golden brown.
Cool on the pans for 5 minutes, loosen with a metal spatula, then cool completely on a baking rack. Serve at room temperature.

Notes

*I substituted minced sage for thyme.

The post Baked Parmesan Crisps appeared first on The Peony Life.

Rustic Pasta with fresh Bread Crumbs

peony — Fri, 14 Aug 2015 10:45:05 +0000

THIS IS WHAT PEOPLE WOULD CALL A ‘PANTRY PASTA’

Wondering what to do with that day old baguette? This pasta totally transpired on a whim because I was absolutely sick of throwing things away!!! I feel like every week I’m throwing out veggies or leftovers we thought we would eat. It really irritates me. This year I’m really trying to use what I have, with efforts to reduce the amount of waste I produce on a daily basis. I’m making a conscious effort to think of ways to use whatever produce or ingredients I have at home before heading to the market. It’s been such a fun challenge and definitely something I will continue to adopt into my everyday routine. I really enjoy how it challenges me to get creative and be resourceful with what I have on hand.

The first thing I saw in my kitchen were two half-loaves of bread that I had made a few days prior. I would have to use them or toss them, so I opted to make my own herbed croutons and add them to a simple & slightly spicy pasta. I knew Rez would love it so much that it may be his new favorite dish of mine. I tease Rez that he could survive on salami & olives alone, but its actually true. I’ve never seen someone love something so much, that eat it every single day, often twice. That’s commitment.

As I write this post I can’t help but think, this would be something you would crave after a bad hangover. Just hear me out! We’ve all had those nights and if you’re like me, they will ruin your entire day. I can’t do it like I used to, that’s for sure.

This is what a hangover looks like when you’re 29: You wake up after a vivid dream of chugging a massive bottle of water, pop 2 Advils, drink more water, announce to whoever is around that ‘YOU’RE DYING’ and ‘you’re never ever drinking again, no matter how many times you’ve said it before’. Then you’ll probably take a nap, drink more water, stare at yourself in the mirror for far too long, willing it to stop. Fall asleep again somewhere else in your house (like the couch), maybe leave your apartment to grab something to eat (the struggle is real) and watch some netflix. Eff it, just start a freaking marathon because who are you kidding the day is over. After you’ve successfully lost the entire day to your hangover, you suddenly get this burst of energy and are famished. What to make? What do you want? THIS pasta is what you want!

It’s also good for any other day but this will cure your adult hangover just nicely!

Rustic Pasta with fresh Bread Crumbs

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

A nice and hearty dish. It's very simple and delicious. Great way to use leftover or stale bread.

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

3 cups of bread, cut into small cubes
3 tbsp olive oil or butter
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, torn
1 tsp garlic powder
1 pound dry spagetti
3 ounces spicy salami(like Hungarian or Genoa), diced
1 red pepper, finely diced
4 cloves garlic, minced
pinch crushed red pepper flakes
⅓ cup black kalamata olives
½ cup freshly grated parmesan
kosher salt & freshly ground pepper to taste
olive oil for drizzling
parsley for garnish

Instructions

Preheat oven to 350 degrees.
Mix melted butter/olive oil, garlic powder, rosemary, thyme and salt until garlic powder is dissolved.
Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated.
Spread coated bread cubes on a cookie sheet and bake for 10 minutes.
Stir the croutons and return to the oven for 10 more minutes.
Remove when they are crisp & golden brown.
Bring a large pot of well-salted water to a boil over high heat
Meanwhile, heat the olive oil+red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spoon, until the pepper flakes are sizzling, about 5 minutes.
Turn the heat up to medium, add the salami+pepper and sautee for about 3-5 minutes.
Add the breadcrumbs+olives+garlic and stir for 1 minute to combine.
Remove from the heat.
Cook the pasta in the boiling water according to package directions until al dente.
Reserve ½ cup of the cooking water and drain the pasta. Immediately return the pasta to the pot over medium-low heat.
Add the grated parmesan+1/2 the breadcrumb mixture and toss to combine. If necessary, add some of the reserved cooking water to moisten.
Season to taste with salt & freshly ground pepper. Serve sprinkled with the remaining breadcrumbs+parsley.

Notes

Be careful not to burn the croutons. Use my timeline simply as a suggestion because every oven is different.

The post Rustic Pasta with fresh Bread Crumbs appeared first on The Peony Life.

Garlicky Dilly Pickles

peony — Fri, 14 Aug 2015 09:30:02 +0000

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

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

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.
Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
Combine vinegar, water and salt in sauce pan and bring to a boil.
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.
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).
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.
Wipe rims and apply lids and bands (don't screw them on too tightly).
If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
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.
Let pickles rest for at least one week before eating.

Notes

Makes 4 pint or 2 quart jars of pickles.

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