Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Bruschettas and Tapenades, Summer Eating Made Easy

July 30, 2010 by Renee

One of our favorite summer eats are a hearty loaf of bread, a bottle (or two!) of wine and some freshly made Tapenades and Bruschettas.  We can sit on the back porch and enjoy a simple evening meal that transports us to far away lands, dreaming of vineyards and olive groves. Some cool jazz playing in the background and a fire in the pit makes for a magical summer evening. This year we have had an amazing tomato garden with handfuls of fresh beauties daily. They are sweet and plump, some red and some yellow and absolutely delicious right off the vine. We can hardly get them all inside and washed before eating them. With some fresh snipped basil and olive oil they are transformed into a delicious, refreshing bruschetta. Our dear friends Sarah and Charles own Old Mill Wine & Spirits, a fabulous wine and liquor store in the town of Rhinebeck, NY (the same place Chelsea Clinton is getting married this very weekend!). They are both gourmands with incredible knowledge and passion and have graciously shared with us some of their favorite recipes. We spent yesterday making some of their amazing tapenades and bruschettas to share with you here. Be sure to “Like” them on Facebook.

The first recipe is a Bruschetta made with white beans. It’s delicious alone on toasted baguette rounds or as a base for the Tomato Bruschetta.

 

Bruschetta with White Beans

Ingredients

1 can cannellini beans

1 clove garlic, mashed

1 sprig fresh rosemary leaves, chopped fine

1 tbsp red wine vinegar

Pinch of crushed red pepper flakes

salt and freshly ground black pepper

½ cup extra virgin olive oil   (Reserve ¼ cup for the bread)

1 loaf peasant bread or baguette

Method

Drain and rinse beans with cold water. In a food processor, combine beans, garlic, rosemary, 1/4 cup of olive oil, vinegar, red pepper, salt and pepper.  Pulse the mixture into a coarse puree. Set aside.

Slice bread into ½” rounds and brush lightly with olive oil on one side. Broil until slightly toasted.  Spread with the bean puree and serve.

Another wonderful variation is made with mushrooms.

Bruschetta with Porcini Mushrooms

Ingredients

10 oz. fresh Porcini or Baby Bella mushrooms

1 tbsp. fresh lemon juice

6 tbsp. extra-virgin olive oil

1 tsp. salt

4 cloves garlic

Freshly-ground pepper

2 tsp. fresh thyme leaves

1 loaf peasant bread or baguette

Method

Wash and dry mushrooms, then chop very fine. Heat 3 tbsp olive oil in a large skillet over medium heat. Finely chop 2 garlic cloves and add to the oil. Saute until garlic turns golden, then add mushrooms and thyme leaves. Saute until mushrooms have reduced and liquid has evaporated, about 5-6 minutes. Add the lemon juice, salt and pepper and stir until dry.

Slice the bread and brush with the remaining olive oil. Broil or grill both sides of bread until well toasted. Cut the remaining garlic cloves in half and rub toasted bread with the cut side of the clove. Spread mushroom mixture onto toasts and serve.

And now for the classic! If you are lucky enough to have your own home grown tomatoes and basil, then you will be even happier eating your bounty with great, simple recipe.

Bruschetta with Tomatoes and Basil

Ingredients

1 loaf peasant bread or baguette

1 lb ripe tomatoes

2 large garlic cloves

1 cup fresh basil leaves

½ cup olive oil

salt and freshly-ground pepper

Method

Preheat broiler to high. Slice bread into ½” pieces and drizzle lightly with olive oil on one side. Toast lightly on both sides, being careful not to burn. (*Can also be grilled for extra flavor.)  Slice garlic cloves in half and rub one side of the toasted bread with the cut garlic.

Quarter tomatoes and remove all pulp and seeds. Chop fine. Slice basil leaves into small pieces and add to tomatoes. Add remaining olive oil, salt and pepper to taste and toss to coat. Spoon onto toasts and serve.

If bruschettas are not enough, you can also make these delicious olive tapenades.  We love to make combinations with the bruschettas and the tapenades, layering each flavor on top of the toasted breads. The Black Olive-Lemon Tapenade is divine topped with the tomato bruschetta, the flavors, bright and fresh.  You can also use these tapenades mixed into salad dressings or pasta.

Black Olive-Lemon Tapenade

Ingredients

1 ½ cups pitted black Nioise olives

2 garlic cloves, peeled

2-3 anchovy fillets, scrapped of bones

1/4 cup extra-virgin olive oil

1/4 tsp Herbs de Provence

1 tbsp fresh lemon juice

Freshly ground pepper

Method

Place olives, garlic and anchovies in food processor and pulse until coarsely ground. Add olive oil, herbs, lemon and pepper and process to a fairly smooth puree.

Black Olive Tapenade

Ingredients

1 ½ cups pitted black olives

2 garlic cloves, peeled

2 tsp. capers

1/4 cup extra-virgin olive oil

10 large fresh basil leaves

5 stems flat leaf parsley

Freshly ground pepper

Method

Place olives, garlic and capers in food processor and pulse until coarsely ground. Add olive oil, basil, parsley leaves and pepper and process to a fairly smooth puree.

If you are like us, you will make them all and when you are done, you will have an array of tasty delights to top your bread.

Pair with a bottle of Cotes du Rhone Rose and enjoy!

 

Filed Under: Eat, Featured Posts, Appetizers, Sauces, Dressings and Condiments Tagged With: Bread, Bruschetta, Cannellini Beans, Kosher, Mushrooms, Olives, Recipe, Tapenade, Tomato, White Beans

Sour Cream and Crème Fraîche, Partners in Cream- Beef Ribeye Roast with Horseradish Crème Fraîche Recipe

May 24, 2010 by Renee

Creme Fraiche

Open any refrigerator and you are likely to find a container of Sour Cream. It’s a long standing staple of the American diet. Dollops of the luscious white cream can be seen atop baked potatoes, adorning tacos and garnishing hearty bowls of chili. When combined with onion soup mix, it makes a quick and tasty dip for chips and vegetables. It adds that cool, slightly tangy finish to the spicy and cheesy foods we love to eat.

The Unsung Hero- Sour Cream

Sour cream is not just a great accompaniment. It’s often the unsung hero of many recipes. When used in baked goods such as muffins and cakes it adds richness and a softer texture. It also produces a sharper flavor in pancakes and cookies. In fact, when you add sour cream to your baked goods, you can reduce the milk and fat in your recipes. Sour cream adds a delightful smooth finish to sauces and soups. However, care must be taken since sour cream will curdle if overheated. It should be added right at the very end of the cooking time and just heated gently through.

Full fat sour cream contains from 18 to 20 percent butterfat and has been treated with a lactic acid culture to create the bacteria responsible for its distinctive tang. Full fat sour cream is thick, heavy and adds a definite weight to the spoon. It has a bright, cool and creamy flavor but it is also quite calorie rich, so its best used in moderation, especially for those who are keeping track. A teaspoon to top soup, a baked potato or to accompany enchiladas is all that is needed. Light sour cream contains about 40 percent less fat than regular sour cream because it’s made from half-and-half. The thick, smooth texture and rich flavor makes it nearly indistinguishable from the full fat varieties and you will save about 10 calories per tablespoon. Light versions are perfect for use in baking and can be used successfully whenever a recipe calls for sour cream. Non-fat sour cream, which is made from skimmed milk, is thickened with stabilizers such as corn starch or gelatin. It is often called a ‘Sour Cream Alternative’. Fat Free or Non-fat sour cream tends to be rather watery and needs to be stirred to reincorporate all of the ingredients for a semi-thick consistency. The best uses for non-fat sour cream or fat-free varieties are for dips for crudités, as a fruit topping or in salad dressing recipes. You can use fat free or non-fat sour cream whenever you want a much healthier replacement. Light or full fat sour cream tastes so much better than the non-fat varieties and unless you are seriously counting the calories, then it’s best to use the fatter varieties.

Soy sour cream is not actually a dairy product as it contains no cream but rather is soy based combined with a non-dairy lactic acid and thickened with guar and carrageenan gums. This is a suitable substitute for those who are lactose intolerant or maintain kosher or dairy-free diets.

Oh là là– Crème Fraîche

Similar in flavor, sour cream’s richer, smoother and more sophisticated French cousin, crème fraîche (pronounced ‘krem fresh’) can also be used as a substitute for sour cream. Meaning “fresh cream”, crème fraîche, originally hails from the coast of lower Normandy in Northern France. It’s so beloved by the French that many even have their favorite merchants  they always patronize for their weekly supply. They will even look for Crème d’Isigny, the only crème fraîche to be awarded the AOC, or Appellation d’Origine Contrôlée status, equating it to a fine wine such as Burgundy or Champagne.

Crème fraîche contains 28 % milk fat or more. Crème d’Isigny varieties have 40%, making it literally, the crème de la crème!  Crème fraîche has a slightly nutty, more subtle tartness than sour cream. It also has a much more substantial consistency, ranging from thick custard to being a soft solid like margarine.

Crème fraîche and sour cream both lend a tangy taste to a variety of dishes. However, crème fraîche is more like a butter,where as sour cream is, well more like a cream. While crème fraîche and sour cream can be interchanged in a lot of recipes, crème fraiche has many advantages over sour cream.  It doesn’t curdle when heated because of its high fat content, making it the perfect ingredient for lending a velvety finish to rich sauces and thick, creamy soups. It can also be whipped to soft peaks and mixed with a little sugar to become a delicious topping for desserts and fruits.

Crème fraîche is so incredibly versatile it can be flavored to be used in a multitude of recipes. It assumes both savory and sweet identities, from mixing in a bit of fresh dill to pair with salmon to adding honey and lime zest and whipped to a fluffy cream to fill buttery tuiles. It makes delectable ice cream and can even be used instead of mascarpone in some recipes. In baked goods, it adds an opulence to even the richest of chocolate cakes.  There are few flavors that wouldn’t meld well with crème fraîche.

Unfortunately, it’s difficult to find in the local supermarket, and when it is located, often at gourmet markets, it’s price tag is a little steep. The good news is it’s extremely easy to make at home, and the results are good enough to lick the spoon.

Crème Fraîche Recipe

Ingredients

1 cup heavy whipping cream, (preferably Pasteurized, not Ultra Pasteurized)

2 tablespoons buttermilk

Method

In a medium saucepan over low heat, warm the cream to 105 degrees F. Remove from heat and whisk in the buttermilk.

Transfer the mixed cream to a sterile glass jar and allow this mixture to stand in a warm place, loosely covered with plastic wrap for at least 24 hours stirring at least three times over the period.

At the end of the 24 hours, the cream should be somewhat thick. (See note below.) Stir one more time and cover the jar tightly with its lid.

Place the jar in the refrigerator for another 24 hours after which time, it should be thickened and ready to use.

It will keep up to ten days in the refrigerator continuing to age and increasing in sourness over the time.

Yield: 1 cup

Cook Time: 3 minutes

Inactive Prep Time: 48 hours

Ease of Preparation: Easy

Note: If you are unable to find just pasteurized heavy cream it may take an extra half day for the crème fraîche to set when using ultra pasteurized heavy cream. It is perfectly fine and safe to leave the jar in a warm spot for even 36 hours as the live cultures in the buttermilk protect the crème from harmful bacteria. Once you have a semi thick consistency, cover and move to the refrigerator as outlined above.

Here’s a printable recipe card.

Here is a nice way to use your Crème Fraîche!

 

Beef Ribeye Roast with Horseradish Crème Fraîche

Ingredients

2 tablespoons vegetable oil

1 (3 to 4 pound) beef ribeye roast

Salt and freshly ground pepper

2 tablespoons finely chopped fresh thyme leaves

1 tablespoon finely chopped fresh rosemary

Horseradish Crème Fraîche, recipe follows

Method

Preheat oven to 425 degrees F.

Heat oil in a large Dutch oven over high heat. Season the roast with salt and pepper and sear on all sides until brown, about 7-8 minutes.

Transfer the roast to a platter. Drain the oil from the Dutch oven.

Pat the thyme and rosemary into the meat and return it to the pot.

Place the pot into the preheated oven. Roast for 30 minutes for rare, or 35 minutes for medium rare.

Meanwhile, prepare the Horseradish Crème Fraîche.

Remove the meat from the oven and transfer to a platter, cover with foil. Let it rest for 10 minutes.

To serve, slice the roast into thin slices, about ¼ inch thick. Arrange on platter and serve with Horseradish Crème Fraîche on the side.

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 42 minutes

Ease of Preparation: Easy

Horseradish Crème Fraîche:

Ingredients

1 cup crème fraîche

2 tablespoons fresh grated horseradish or 2 tablespoons prepared white horseradish

1 tablespoon finely chopped fresh thyme leaves

Salt and freshly ground pepper

Method

Combine crème fraîche, horseradish, thyme in a medium mixing bowl stirring well. Add salt and pepper to taste.

Yield: 1 cup

 

Homemade Creme Fraiche on FoodistaHomemade Creme Fraiche

Filed Under: Eat, Featured Posts, Meats, Sauces, Dressings and Condiments Tagged With: Beef, Creme Fraiche, Creme d'Isigny, Gluten Free, Horseradish, Kosher, Recipe, Ribeye, Sour Cream

  • « Previous Page
  • 1
  • 2
  • 3
  • 4

Categories

Archives

kitchconundrum

Chicken Parm… a nice family dinner. Can’t beat Chicken Parm… a nice family dinner. Can’t beat comfort food! #dinner #family #familystyle
Totally forgot to post the cut of my soap here. It Totally forgot to post the cut of my soap here. Its been very busy and I’m like a whirling dervish in all different directions. On the food front we made some favorites-Chicken Marbella that sustained us for a week and also a Corned Beef and Cabbage dish because it is March after all. But it was good to have the comfort foods we love and old standards as they provide the most contentment when it’s chaos everywhere else. Regular work and then some wholesale orders and getting the line poured for our Spring/Summer scents. And helping others with a few website issues. And kids. Thankfully, it seems to all be under control now and I’m really happy to be busy. All good things! 

The Eucalyptus Mint cut (smells amazing!) turned out so nice. Very happy with it. Had a request for a classic Cucumber Melon soap. Also a lovely fresh and clean spring/ summer scent. Available soon. But the Spring/Summer line of candles are done and are now available! Yay! 
•
•
•
#cpsoap #cooking #smallbusiness #candlemaking #candles #soap #busy #happy
Still cooking. This week I made the amazing stuffe Still cooking. This week I made the amazing stuffed vegetables from Aglaia Kremezi and they were so delicious. But I didn’t take any photos. I did, however, take video of my latest soap pour. White eucalyptus and mint. Smells amazing! Can’t wait to see how the cut turns out. It was a bit thicker trace than I expected. 
•
•
•
#coldprocesssoap #soap #soapmaking #ecualyptus #mint #stillinthekitchen #somethingdifferent
It’s been a week! Time to relax a little. Braise It’s been a week! Time to relax a little. Braised short ribs and polenta. Dinner is served! 
•
•
•
#weekend #weekendvibes #cooking #dinner #shortribs #polenta
Breakfast buddies. I love when he crunches toast. Breakfast buddies. I love when he crunches toast. #sharing #labradoodle #lovemydog #notofficiallyonthebed
It’s been ages since I’ve posted here. Well, a It’s been ages since I’ve posted here. Well, a month, lol. Thats a while! We made it through the holidays and we are into the new year. And while we are still cooking a lot, most of my big concoctions lately have been outside the kitchen and in the soap/candle studio. Here I am mixing scents, clays and mica colorants. Lots of new products coming to @lesilobleu soon. 
•
•
•
#candlemaking #soapmaking #coldprocesssoap #giftideas #smallbusiness
Traditional Sunday Roast with Yorkshire Puddings a Traditional Sunday Roast with Yorkshire Puddings and roasties. Even though it wasn’t Sunday. A favorite. 
•
•
•
#sundayroast #beef #potatoes #yorkshirepudding #dinner #yum
Wishing everyone a safe, healthy and very Merry Ch Wishing everyone a safe, healthy and very Merry Christmas! From all of us to all of you!
A little confiture with our biscuits this morning. A little confiture with our biscuits this morning. Fun flavors with pretty packaging. It’s a bit too sweet for me but I do like the pretty presentation. 
•
•
•
#jam #preserves #confiture #confitureparisienne #framboise #macaron #biscuits
Chicken Piccata for dinner. Love, love, love the l Chicken Piccata for dinner. Love, love, love the lemony white wine and caper sauce. A favorite! #dinner #chicken #lemon #yum
Fried chicken and waffles for dinner. With a maple Fried chicken and waffles for dinner. With a maple sriracha syrup. #dinner #eat #friedchicken #waffle #chickenandwaffles #yum
Leftovers! The best thing for lunch the next day- Leftovers!  The best thing for lunch the next day- Thanksgiving dinner on a roll. #thanksgiving #leftovers #thanksgivingdinneronaroll #yum #thebest
We are full of food and love today! So grateful fo We are full of food and love today! So grateful for the family around our table. #love #gratitude #thanksgiving #family
Wishing you all a very Happy Thanksgiving! We are Wishing you all a very Happy Thanksgiving! We are so grateful for each and every one of you! However you spend your day, may it be filled with love and deliciousness! 
•
•
•
#thanksgiving #gratitude #love #friends #family #delish
So many blooms from our roses … still!!! It’s So many blooms from our roses … still!!! It’s November! I’m capturing them and will dry the petals for soap and bath salts. #roses #latebloomer #davidaustinroses #loveroses
Margez, falafel and hummus with some gyro and roas Margez, falafel and hummus with some gyro and roasted carrots for dinner. Quick and easy for a Wednesday that should have been a Thursday. #dinner #whatdayisit #sotired
We have Dahlias. They are coming in now! How did t We have Dahlias. They are coming in now! How did this happen? We didn’t think the bulbs worked but here they are and they are beautiful! #flowers #flowergarden #dahlia #latebloom
Braised short ribs with polenta. Sunday dinner is Braised short ribs with polenta. Sunday dinner is served. #polenta #shortribs #dinner #delicious
Load More... Follow on Instagram

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·