edible exploits: Texas caviar

Its Monday again, sigh. My weekend was productive but, it doesn't make the Monday grind any easier. How about you -- did you do anything fun? Did you catch "the game"? Yeaaaah, not me. Not having the slightest interest in football, the Superbowl is purely an excuse for me to try new dip recipes (to keep me occupied while I tune out the play-by-plays). And yesterday, I found a winner!

What's more exciting than salsa but, much healthier than those sour cream and cheese dips? Texas caviar. Yes, you heard me right. But you won't find any overpriced fish eggs here, my friends. This dip is like a bean salad bursting with flavor-- courtesy of jalapenos, hot sauce and a homemade vinaigrette. And its oh-so-satisfying. Pair it with a whole-grain pita chip (I love Stacy's) and you've got a snack thats truly lunch-worthy.

Texas caviar

{Recipe from Joy of Cooking, 75th Anniversary Edition}

Total time: 15 minutes, plus chilling time if desired

Ingredients

• 3 - 16oz. cans black-eyed peas, rinsed and drained
• 1 - 6oz. jar pimientos, chopped, with juice
• 3 fresh or canned jalapenos, chopped
• 1 cup chopped tomatoes
• 1 green bell pepper, seeded & chopped
• 3 garlic cloves, minced
• 1/2 cup sliced scallions
• 1/4 cup chopped parsley
• 1 tablespoon chopped oregano
• 1 tablespoon chopped cilantro
• 1 tablespoon hot sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 cup basic vinaigrette* (recipe follows)

Combine all ingredients together in a large bowl. Serve immediately or chill in the refrigerator -- the longer it sits, the better it tastes. Serve with your favorite chips or crackers.

*Basic Vinaigrette

(makes 1 cup)

For garlic flavor, mash:

• 1 garlic clove
• 2-3 pinches of salt

Put mashed garlic in a bowl and add:

• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup red wine vinegar, or fresh lemon juice
• 1 teaspoon minced shallot (optional)
• 1/4 - 1/2 teaspoon prepared mustard (optional)

Whisk together until combined. Gradually add:

• 3/4 cup olive or walnut oil

whisking constantly as you drizzle. Refrigerate if not using immediately.

Its probably best that I'm starting out the week with a healthier snack, 'cause the Valentine sweets are a-comin'..... cheesecake and cookies and chocolate, oh my! x

edible exploits: cranberry crumb bars

In an attempt to try and use up some of the produce I've been hoarding in my itty-bitty freezer, I came upon some beautiful cranberries I'd stowed away back in October. One of the great perks of living in New England - other than being able to enjoy the vibrant autumn leaves, of course - is access to fresh, local cranberries that grow in bogs right in our "backyard" and all around the surrounding towns.

These particular cranberries came from a friend of my father's, who owns several local bogs. My Dad was kind enough to share his berry bounty with me, and they have been patiently waiting in my freezer (where they can stay for up to a year), for the perfect recipe to come along.

These cranberries were extra special to me and as such, deserved to be savored in a really great recipe. But which one? Cranberry sauce? Bor-ring! Not to mention, so predictable. Cranberry bread? Yawn. Cranberry cookies? Meh. Nothing seemed to inspire me enough to want to use my precious rouge beauties.

When I came across Tiina's cranberry crumb bars, I was intrigued. And now that I've made them, I know I held out for the right recipe. Sweet, tart and crumbly, these bars are like a fruit crumble to go. Great with a cup of tea, or perhaps as a juicy midnight snack (not that I would know *ahem*), these crumb bars are a major win. And they're Dad-approved :-)

Cranberry Crumb Bars

{Recipe from Sparkling Ink, November 2009}

Prep Time: about 20 minutes
Total Time: about an hour
Makes: ~18 bars

Ingredients:

For dough-

• 3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 cup (2 sticks) butter, chilled
• 1 egg
  

For berry layer-

• 3 cups cranberries, fresh or frozen
• 1/2 cup sugar
• 2 tablespoons corn starch

::If you're using local berries like I am -even if they're right out of the freezer- make sure to give them a good rinse, and pick over them for leaves, twigs and damaged berries. Other berries or fruit also work with this recipe so, if cranberries are out of reach, use whats available to you.::

1. In a large bowl, combine the flour, sugar and baking powder. Cut the chilled butter into cubes and work it into the dry ingredients until crumbly. Add in the egg, and mix until combined. Divide the mixture in half, and press one half into a deep greased baking dish. [Tiina recommends a 9x13" but, I used a 10x10" which also worked worked well and produced a thicker bar.] Set the rest of the dough mixture aside.

2. In another large bowl, toss the cranberries with the sugar and corn starch. Spread the berry mixture evenly over the pressed-in dough (and sprinkle any remaining sugar/corn starch evenly over the berries). Crumble the second half of dough mixture over the berry layer.

3. Bake at 375 degrees for about 45 minutes, or until the top is golden brown. To prevent the top from browning too much and to ensure the bottom layer bakes properly, move the dish from the middle level to the lowest level in the oven after 30 minutes of baking. Cool completely before cutting into bars. Store covered in the refrigerator.

Now I'm off to New York City for a long weekend of eating, drinking and merriment -- I hope yours is equally fun! See you next week. x

edible exploits: pineapple with tequila & mint

Hello there friends. Its *Friday* ya-hoo! Some days I felt like it would never come!

Well, I've continued with my resolution to try new recipes every week to expand my culinary horizons, and I'm pretty proud of that. I'm told that many people have given up on their resolutions by now, and for once I'm not one of them.

I was looking around for some snack and dessert recipes that are on the healthy side because I'm also attempting to eat better this year. So, I thought maybe having a delicious fruit dessert recipe would be handy for those days you just need something sweet but, don't want to resort to something too sinful.

I came upon this super simple recipe in Perfect Mexican -- a little gem of a cookbook, with lots of fresh, wonderful recipes and vivid, enticing photos. Sweet, succulent pineapple combines with fresh mint and just a touch of smokey-smooth tequila for a treat that is sure to satisfy your sweet tooth (without all that sugar, of course).

Pineapple with Tequila & Mint

{Recipe from Perfect Mexican, Parragon Publishing 2006}

Prep Time: about 10 minutes
Serves: 4-6

Ingredients:

• 1 ripe pineapple


• sugar, to taste
  
• juice of 1 lemon
  
• 2-3 tablespoons tequila (or a few drops of vanilla extract if you prefer)


• several sprigs of fresh mint, leaves removed & cut into thin strips
  
• fresh mint sprig, to garnish (optional)

::What to look for in a ripe pineapple: the flesh should be firm, somewhat golden in color and it should have a sweet aroma. Steer clear of fruits that are completely green, don't smell sweet, have brown leaves or are bronze/red in color.::

1. Using a sharp serrated knife, cut off the top and the bottom of the pineapple. Place upright on a cutting board, then slice off the skin, cutting downward. Cut the pineapple in half, remove the core, then cut the flesh into bite-sized chunks.

2. Place the pineapple chunks in a bowl and sprinkle with the sugar (only a pinch is needed as ripe pineapple is already quite sweet), lemon juice, and tequila or vanilla extract. Toss to coat well, then cover and chill until ready to serve.

3. To serve, arrange on a plate and sprinkle with the mint strips. Garnish with a fresh mint sprig if desired.

I would recommend using a good quality blanco (white) or plata (silver) tequila for this dish, as the smokey-ness does not overwhelm -- I like Don Julio or Herradura for their smoothness. As a general rule of thumb: if you wouldn't drink it straight, don't put it in your food!

Thanks for stopping by and have a great weekend! x

edible exploits: chocolate almond pastries

Hello dears! I hope your weekend was as productive as mine. I cleaned and organized and got some fresh air outdoors, and I felt like it was time well spent. How about you?

One of my goals for 2010 is to try a new recipe each weekend -- be it a dessert, a meal, a cocktail or any combination thereof. And wouldn't you know it: I followed through! I actually tried two recipes out this past weekend but, this one was by far my favorite.

Whether you pair it with your morning tea/coffee for breakfast, or with a scoop of vanilla ice cream for dessert, this pastry is quick, easy and darn delicious.

Chocolate-Almond Pastries

{Recipe from Martha Stewart Living, December 2009}

Prep Time: 5 minutes

Total Time: 40 minutes

Serves: 4

Ingredients:

• 1 sheet frozen puff pastry (from a 17.3oz package), thawed
  
• 1 large egg lightly beaten, for egg wash


• sanding sugar*


• 1 1/2 ounces semisweet chocolate, coarsely chopped
  
• good quality honey
  
• sea salt


• 2 tablespoons whole almonds, toasted & coarsely chopped

1. Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. You should have about a 10-inch square of pastry (trim edges if needed). Fold in each edge to form a 1-inch crust. Prick the middle of the dough all over with a fork. Brush edges with the egg wash, and sprinkle with sanding sugar. Freeze for 15 minutes.

2. Transfer baking sheet to the oven, and bake for 15-20 minutes or until pastry is puffed and golden brown. Remove from the oven, and cover center evenly with chocolate. Drizzle with honey and sprinkle with salt. Return to the oven, and bake until the chocolate melts (about 2-3 minutes). Sprinkle with chopped almonds and cut into 4 squares. Drizzle with more honey if desired.

*I couldn't find sanding sugar so I just used plain ol' granulated sugar; it worked fine but, didn't have the same crunch as sanding sugar.

I really enjoyed eating a piece of this pastry for breakfast. Some might say its too early for chocolate (crazy, I know!) but with the honey and the almonds, it was just right. Days that start with pastry are always good in my book :)

Enjoy & have a great week!

-Mrs M.

{images: me}