BALSAMIC GLAZED GOAT CHEESE AND SHIITAKE PUFFS
Filling:
6 oz. goat cheese
4 oz. block cream cheese
2 TBSP heavy cream
4 TBSP butter (for cooking)
16 oz. greens of choice (arugula or spinach)
8 oz. diced shiitake mushrooms
½ lg. Sweet white onion, brenoised
2 shallots, brenoised
1 TBSP garlic, minced
1 egg + 1 egg white
Salt and pepper to taste
Glaze:
⅓ c. balsamic vinegar
½ c. white sugar
Puffs:
2 packages of puff pastry, cut into 9 squares each (3 x 3).
Filling: Individually caramelized shallots, onions, greens, and mushrooms in butter on medium heat. Sautee greens. In a medium bowl, mix together goat cheese, cream cheese, whole egg, and heavy cream. Add sauteed vegetables, salt and pepper. Mix together until smooth and creamy. Chill for one hour, or until firm.
Puffs: Cut puff pastry into nine squares (3x3) and spoon 1 TBSP of filling into the center of each. Folding diagonally corner to corner to form a triangle, crimp the open edges. Brush the tops with egg white egg wash. Line a baking sheet with parchment and space puffs 1 inch apart. Bake at 400 for 25 minutes, until golden brown and flaky.
Glaze: Combine in a small saucepan and simmer on medium low heat until the sugar has dissolved and the mixture has thickened enough to coat the back of a metal spoon without slipping. Remove from heat and allow to thicken before drizzling over finished puffs.
CRISPY PONZU GINGER TOFU
CRISPY PONZU GINGER TOFU
1 package firm tofu
3 TBSP ponzu
1 TBSP soy sauce
2 TBSP light sesame oil
2 TBSP vegetable oil
1 orange, peeled and juiced
1 nub of ginger, peeled and minced
2 cloves garlic, minced
1 tsp. Salt
¼ c. corn starch
In a wide container, combine ponzu, soy, sesame, vegetable oil, orange peel and juice, ginger, garlic, and salt. Drain and cut the tofu block into 10 pieces. Place into marinade and allow to marinate in the fridge for 4 hours, or overnight. Remove from marinade and toss in cornstarch. Heat vegetable oil in a skillet and pan fry tofu until golden brown on each side. Eat as a snack or serve over rice.
pairs well with chili sesame dipping sauce
Purple daikon, lemon garlic ricotta, and lemon basil toast
½” cut slice of sandwich bread (no-knead sandwich boule is recommended)
1 TBSP butter
2 TBSP ricotta
1 tsp. Lemon zest
1 tsp. Lemon juice
1 roasted garlic clove or ½ tsp. garlic powder
Pinch of salt
4 leaves fresh lemon basil
4 slices of daikon radish, paper thin
Heat butter in a cast iron skillet until golden brown. Pan toast bread on both sides. In a small dish, whisk together ricotta, lemon zest, lemon juice, garlic, and salt. Liberally coat the toast in ricotta mixture and layer the radish and basil slices, alternating between the two and overlapping each layer.
AUBERGINE TOWERS
1 eggplant, ¼” coin cut
Sharp white cheddar, thinly sliced
Olive oil
** Wood sorrel OR basil
In a hot cast iron skillet, heat olive oil. Pan fry eggplant coins until crisp and dark golden brown. Layer eggplant, white cheddar, eggplant, white cheddar and top with wood sorrel.
**wood sorrel is a common “weed” that looks similar to clover and is nearly ubiquitous. Often found in upturned gardens and at the edges of wooded areas, it is easy to identify and difficult to over-harvest. To identify if it is in fact wood sorrel, note the edges of the leaves. Clover will have serrated edges and will be darker green, whereas wood sorrel will be light green with smooth edges. To be absolutely sure, sample a leaf. It should have a strong lemony flavor with a slight astringent mouthfeel. Clover is non toxic, so if by chance you were correct in your identification, you’ll be alright!
Feta Orzo and Blistered Tomatoes
1 c. Orzo
2 c. Spinach, roughly chopped
2 c. Cherry tomatoes
1/3 c. Feta, crumbled
1/3 c. Pickled red onions
4 cloves garlic, finely minced
1/4 c. Neutral oil
Bring water to a boil and cook orzo for 8 minutes. Strain and set aside. Toss tomatoes and garlic in neutral oil with a pinch of salt and roast at 400 for 12 minutes, or until skin is blistered and soft. Roughly chop picked red onions.
Combine spinach, feta, pickled red onions, tomatoes, garlic, and orzo and serve hot or cold.