Gougères with Salami and Antipasto Salad

Salami, Salami, Bologna!   Anyone remember the Popeye Cartoon?  As I worked on these recipes the phrase kept running through my mind.  I finally did an internet search and uncovered the source.   If you're in the mood for some nostalgia you can view the episode via this link.  https://www.youtube.com/watch?v=kgvDcXN3pJo. A group of bloggers were invited by Bolzano Artisan Meats in Milwaukee, Wisconsin to choose a Bolzano Salami then create a few recipes.  I choose Old School.  A hard salami made with pork, garlic and lots of crushed black pepper.   The company makes delicious meats using hormone free products in small batches.  I was thrilled with my choice.

Salami and Gruyere Gougeres

The first recipe uses classic Pate a Choux with gruyere cheese and small slices of the salami.  After they baked, I sliced them, and filled them with stone ground mustard, another slice of salami and cheese.  Oh boy!  The perfect  party snack.

Salami and Gruyere Cheese 

Gougères

125 gm water (about 1/2 cup)

1/2 tsp salt

3 1/2 T butter

2 tsp. sugar

75 gm flour (2/3 cup)

2 eggs, plus 1 egg for egg wash

1 cup grated gruyere cheese, or cheese of your choice

3/4 cup thinly sliced, then chopped Bolzano Old School Salami

Preheat your oven to 375 degrees F.

In a small saucepan, place the water, butter, sugar and salt.  Bring to a simmer until butter melts.  Add the flour all at once, and stir.  The mixture will look like mashed potatoes.   Place the flour mixture in a mixing bowl, and add 2 eggs one at a time.  Stirring well after each egg.  Stir until the mixture is smooth and glossy.  Add the cheese, reserving a small amount (2-3 T), and the salami.

Using a tablespoon or pastry bag with large tip, pipe or spoon ping pong to gold ball sized balls of dough on to a parchment lined baking sheet.  Place the last egg in a small dish and whisk with a fork to loosen.  Using a pastry brush, gently brush the top of the balls with egg.  Be careful not to drip egg on to the parchment paper from the pastry as it will keep the pastry from puffing as well as it can.  Sprinkle the tops of the puffs with extra grated cheese.

Bake for 20-30 minutes or until completely golden brown. Cool on a wire rack and serve with mustard, pickles and more sliced salami and cheese.  Puffs can also be sliced across and filled for tiny sandwiches.

Makes about 18 small puffs

 My next recipe is Antipasto Pasta Salad.   This recipes screams of summer picnics.   It's far from summer where I am, but it really put me in the mood.  The big chunks of smoked cheese, sun-dried tomatoes and the salami really take this over the top.  Wait until you smell it.   The aroma is amazing.  Find a pasta with lots of curves to trap the flavorful dressing.

Antipasto-Salad

Pasta Salad Ingredients

Antipasto Pasta Salad with Salami

1 pound rotini or fusilli or any (corkscrew-shaped pastas) 2 garlic cloves 1 tablespoon Dijon-style mustard 1/3 cup red-wine vinegar 2 tablespoons balsamic vinegar 1 tablespoon water 1/2 cup vegetable oil 1 ounce (1/2 cup) sun-dried tomatoes 1/2 pound smoked gouda, cut into 1/2-inch cubes 1  1 pound can garbanzo beans, drained and rinsed

1 small can artichoke hearts, cut in half (smaller bites)

1-2 T capers 3 1/2 ounces sliced hard salami, cut into julienne strips 10 to 20 bottled small peperoncini (pickled Tuscan peppers)

1 cup cherry tomatoes cut in half 1/2 teaspoon dried hot red pepper flakes 1 cup loosely packed fresh flat-leafed parsley leaves, minced

Start boiling salted water in a large pan. Cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it well.  Using a food processor or blender, blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and capers and the parsley and tomatoes for garnish. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.Serves 8-10

pasta-close

Bolzano Salamis are available online and at various outlets.  To find more recipes and read more about the project, you can find the other bloggers at these sites.  Lori Fredrich of Burp was the curator of the project. Check them out!

Participating Bloggers:

Rebecca from CakeWalk: 

rcakewalk.blogspot.com

Molly from Peanut Butter & Pickles:  

www.pbpickles.com

Melanie from From Fast Food to Fresh Food:  

www.fastfood2freshfood.com

Anna from Tallgrass Kitchen:  

www.tallgrasskitchen.com/

Lori and Paul from Burp! : 

www.eatatburp.com

Macaroni Pie & Rum Punch - Classic Barbados Cuisine

snow-and-sun

What a difference a day makes! In just three times zones, well two with day light savings time in effect, we made our way from 14 degrees F and snow to 80 degrees and sunny. It's incredibly beautiful here. The people are warm, helpful, and great cooks. We're loving West Indian cuisine. The rich flavors and spices are steeped in tradition.

Caribbean View

Before I tell you all about the food and in particular, Macaroni Pie, I have to share at least one rum punch photo with you. This one was taken at Brown Sugar, a very traditional Bajan (that's what people from Barbados call themselves) restaurant.  Here's some trivia for you.   Punch is derived from the word Panch which means 5.  There are five ingredients in Rum Punch; Sweet, Sour, Strong, Weak and Spice.

Rum Punch

The poem to remember the recipe is...

One of sour, Two of Sweet, Three of Strong and Four of Weak.  A Dash of Bitter and a Sprinkle of Spice served well chilled with plenty of ice.

To print this recipe, click HERE

Barbadian (Bajan) Rum Punch

1 measure lime juice

2 measures simple sugar syrup

3 measures Dark Caribbean Rum

4  measures water ( or good quality fruit juice. Passion fruit is really good)

Dash of Bitters (Angostura) and some grated nutmeg

Mix together and pour over ice!

Adapted from Totally Barbados.com

A typical Bajan meal is fried, grilled or blackened fish, macaroni pie or beans & peas, salad, and vegetables.   Pass the Bajan hot sauce and you're all set.   Root vegetables are really big, so I'm happy as can be.   I have to tell you,  I'm obsessed with macaroni pie.  Not so much for for its taste or good looks, but for its wonderful tradition in the culture.   Pie, as they call it, is everywhere, and is a staple in every household.

Rose, a delightful sweet woman,  is one of the maids at inn we're staying at.  She's a grandma and knows her way around the kitchen.  I asked her about her macaroni pie.   She told me that no one really has a recipe, "they just make it, darlin".   The manager of the hotel as well as the concierge joined the conversation.  Each referring to an older family member who had passed down their recipe.   "My mom adds mayonnaise", one said.  "No mayo in ours, but we grate the onion and sweet pepper add just a bit of Bajan sauce for heat.", another added.    Some make it one the cooktop before putting it in the oven.  Others stir it together after the macaroni is cooked but only bake it.   I loved every second of the debate.

mac-pie-and-flying-fish

Here's the meal at Brown Sugar.   A piece of fried Flying Fish, macaroni pie and salad.   The white sauce is a very smooth tartar sauce with Bajan sauce drizzled over the top for heat.   The color is from Scotch Bonnet peppers.   Bring on the heat!

To print this recipe, click HERE

Macaroni Pie

8 oz (1/2 pound) macaroni (the long tubes broken in 1/3 sections are most authentic

1 T butter or margarine

12 oz cheddar cheese, grated

1 egg

1 cup milk

2 tsp onion powder or 1-2 T grated onion

1 tsp hot English dry mustard

1 tsp white pepper

1 tsp salt

1/2 tsp red pepper sauce (optional)

2-3 T tomato catsup (optional)

For the garnish:

2 T breadcrumbs

2 tsp butter

2 T grated cheddar cheese

Preheat oven to 350 degrees F.  Cook the macaroni in salted boiling water until tender, but not overcooked.  Drain the macaroni and place in back in the hot pan. Mix in the butter.  Add the cheese a little bit at a time.  Whisk the egg in the milk then add to the mixture.  Add the spices.  Combine well and pour into an oven proof baking dish.  Top with the butter, grated cheese and breadcrumbs.  Bake 30-45 minutes until golden.  The baking time will depend on the depth of the baking pan.

Adapted from Totally Barbados.com

So now that you've met macaroni pie & company, I'd like to tell you about the Oistins Market.  Oistins is located at the South end of the island.  It's a quiet end of the island with beautiful beaches and many more locals than tourists.  As we walk past the post office and wooden shack (the bus terminal), we're greeted by a group of men sitting on buckets playing dominoes on the top of the steel oil drum.  The banging sound and the laughter are heart warming as we pass.  They look up with gentle smiles and always greet us hello.

Dominoes in Barbados

Our  part of the island is Oistins, a fishing community.  When the boats arrive back to shore with the fish,  the fish go straight to the market.   Next to the market is are several stands. My guess is about 30.   Each one is about 10' square.  Names like Roslin & Sons, Janet's, Uncle George's and Pats are painted on the wooden boards.   Picnic tables line the streets and tiny alleys with a huge stage in the center of the market for music and dancing.   A few stands are open daily.  But, on Friday nights everyone goes to Oistins.  Locals and tourists.  Grab a Banks beer, find a seat and prepare yourself for the freshest fish around.   Huge lights in the shape of fish hang over the main street.

Oistins Barbados

A chalkboard lists the fish for the day.   We choose Uncle George's Fish Net this week.   The stand is busy and lively.  Reggae music plays loudly is the background, and the party had begun!

Uncle George's Fish Net Menu

woman-at-fish-market

 The food is hot, fresh, not too fancy and always delicious.  My meal was mahi mahi with rice & peas with salad.

Oistin Fish Dinner

If you're traveling to Barbados and looking for some tips on where to stay and suggestions for restaurants here are my favorites.

Little Arches Hotel - At the  South end of the Island.  A small cozy and lovely hotel.

Naru, a great  Asian Fusion restaurant and on the water

Nishi, another terrific  Asian Fusion (can you tell we love seafood and sushi?)

Tapas, on the water and wonderful food, small plates or entree portions

And of course,  Oistins Fish Market

Travel safe, be safe and be kind.

Salsa of the Tropics

This is a great time of year.  Gardens are pumping out tomatoes, green peppers, onions, and spicy jalapenos just to name a few garden favorites.  I've got a favorite recipe for you.  It calls for mangos, but today I used peaches.   You can mix it up and use both if you have them.   It's SO easy!  All you have to do is chop. Peaches will be the theme for the next week of so.   We made a road trip to North Carolina last week and picked up 12 boxes.  We were in Asheville last year at this time and discovered the farmers' market, and the rows and rows of peaches.  This year we made the journey to fill the car.  I guess it kind of makes them local... to someone!   I can happily report that all the boxes found homes.

Ready for the Heat

With the peaches that were a little bumped and bruised, I made the salsa.  Feel free to adjust the heat with the jalapeno.   I like to serve this with tortilla chips, but it's also great on pork tenderloin... hot off the grill.

Ingredients for perfect salsa

To print this recipe, click HERE

Salsa of the Tropics

  Based on recipe from Great Good Food

1-2  mangos, chopped (or 2 peaches)

2 tablespoons fresh lime juice

1 cup chopped green, red  or yellow bell pepper 1/2  teaspoon salt- or to taste 5-6  cup plum tomatoes, chopped

1 TBSP cumin 1 medium red onion, chopped

1 chopped jalapeno pepper

1-2 tsp. Sugar

1 TBSP vinegar

Stir together all the ingredients in a medium sized bowl. Cover and chill  a few hours before serving.

Peach Salsa and Chips

Oven Roasted Cherry Tomatoes

simple pleasures are the best.  

Don't you love finding a little cash in the coat hanging in the closet for months?  A bouquet of garden zinneas?  Someone holding the door open for you with a smile.    I've got a short, sweet simple pleasure of a  recipe for you.   Cherry tomatoes are popping everywhere.   We  eat them like candy around here.  I didn't think they could get any better.  Here's how--   Pick up a pint or two at your market and you're half way there.   No, you're more than half way there.

img_7115-2

Slice them in half, then toss with just a litte bit of olive oil, salt and pepper, then roast at 200 degrees for about 1 1/2 hours.  Your house will smell great, and you'll have rich gems to toss in pasta, on a pizza, or chill for the top of a salad.

img_7120-5

It's so easy, and the results are SO good!

finished-tomatoes-6

To print this recipe, click HERE

Oven Roasted Cherry Tomatoes

2 pints cherry tomatoes

1-2 T olive oil

salt and pepper

Preheat oven to 200 degrees F.  Slice tomatoes and toss with oil, and scatter in a single later on a baking sheet lined with parchment paper.   Sprinkle with salt and pepper.  Bake for 1 and 1/2 hours or until tomatoes are wrinkled and fragrant.   Cool and store in an airtight container for up to 4-5 days.

Tomato Cheese Tartlets

First things first.  I know it's wrong, but I like to spell tartlet, tartlette.  It just seems more fitting for a small French pastry. Smell is such a huge part of taste.  If you're stuffy, nothing seems to taste good.    There are some smells that make you happy with just a whiff.   This recipe combines those  fragrant and delicous ingredients.  Basil, fresh tomatoes, garlic, baking puff pastry, and goat cheese.   I went out to the tomato patch to check on the progress, and ta-da!    I picked about a dozen San Marzanos.  These are amazing little guys.  They look like a Roma, but are even meatier, and more flavorful.  They're that tomato of choice for wood-fired pizza makers in Italy.   They're one the key ingredients in Pizza Margherita.    Don't you love the smell of tomato plants?

And the basil...what a punch!

tart-ingredients-3

Wait!  For those of you who just read the word puff pastry and are ready to move on, please stay.   You'll be using a sheet of pastry that you can purchase at the grocery.  All you'll need to do is thaw and unfold it.  Here's your chance to make a beautiful tart that will look like you spent all day.   You could if you wanted to, but you don't have to.   Sometime we'll make puff pastry together.  It takes time, but it's really worth it.

This recipe is part of the French Fridays with Dorie online cooking group.  The recipe comes from Around My French Table, by Dorie Greenspan.   I'll walk you through the basic steps, just in case you don't have a copy.

First you'll open your thawed box of pastry and unfold it.  Find a bowl or cup that's about 3-4 inches in diamenter and trace four circles.  If the puff pastry has tears where is was folded, gently smoosh it together.  Not too hard though.    Once you have your circles, move the dough to a baking sheet, covered with parchment, and poke with a fork.   This keep the puff pastry from puffing too much.   A way to make sure the dough puffs evenly is to set another sheet of parchement paper and a baking sheet or cooling rack on top.   The dough will still puff and be flaky, just nice and even.

vertical-puff-prep-1

Here's the dough! Super simple.

cooking-rack-on-puff-2

After you've removed the puff from the oven, let it cool.  It should be nice and golden.

Puff Pastry Circles

Now on to the pesto.  I filled the food processor with basil, garlic, and pine nuts.   Gave it a whirl, when I realized that I didnt' have any parmesan cheese.  Another oops!   No problem.  There's going to be cheese on top, so I added the drizzle of olive oil and had a great tasting topping for the tarts.   Here's the recipe I made:

To print this recipe, click HERE

Basil Pesto 

2-3 cups basil leaves

1/4 cup pine nuts or walnuts

2-3 tsp chopped garlic

1/2 cup grated parmesan cheese (apparently optional)

1/2 cup olive oil, or to desired consistency

salt and pepper to taste

Pulse the basil, garlic, nuts and cheese until to forms a chunky paste.  Drizzle in olive oil until pesto is desired consistency.  Season to taste.

It's so easy!  However, we're in the together and I don't want you to miss out on this tart.   You can buy pesto, and it will be fine.   You can find it in the refrigerated department or the condiment aisle.

Now be creative.  Put a big dollap of pesto on each tart.  Then, slice the tomatoes, and cheese.  If you have one big tomato, place a big 'ol slice on the tart.   I had smaller sized tomatoes, so I made a pinwheel around the tart.   I used both goat cheese and fresh mozarella.  I put the goat cheese around the edges, and the mozarella in the middle, in case it oozed.   Once they were all assembled, I baked mine for about 5 minutes until the cheese looked melted, then I popped the pan under the broiler for about 15 seconds.  WATCH carefully, they will brown and burn very quickly.

Tomato Cheese Tart

The easiest part of all... Find three friends.  Make a salad, pour a glass of wine and enjoy!

tart-plated-10