Herb Cheese Palmiers

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The second-to-last installment of all the stuff I made for my parents’ wedding anniversary party. The best piece of advice I can give you when planning a big shindig with lots of food is that time management is KEY. Anything that can be made ahead of time and frozen should be done wayyy in advance so that you have time on the day of to do the little things that absolutely cannot be done until that day. These little puff pastry dreams are one of those things that must be done on the day of, but they’re easy peasy and I promise you’ll enjoy them. I modified the original Martha Stewart recipe to be less salty and to make these a little thicker. I also totally forgot the egg wash at the end. I always forget the egg wash. But fortunately it’s not crucial.

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You’ll need some frozen puff pastry. I bought the stuff that comes pre-rolled into two square sheets because I am that lazy. Defrost that overnight in your fridge. Then go out into your garden and grab some fresh herbs, enough so you’ll have about 6 tablespoons of fresh herbs once they’re de-stemmed and chopped. I have here, from left to right, oregano, lemon thyme, and summer savoury.

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And these are chives.

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Chop those finely and set them in a little bowl. Gather as well about 6 tablespoons parmesan cheese, and grate up about 1/2 cup nice sharp cheddar.

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Now you can go ahead and preheat your oven to 375°F. Put your racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.

Lay out your puff pastry sheets and brush the surface of each with about 1 tablespoon olive oil.

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Sprinkle them evenly with the parmesan, the cheddar,

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and finally the herbs.

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Fold one third of each pastry sheet over,

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and then fold the other third over that, like you’re sending a letter. This would be goopy to send in the mail. You probably shouldn’t mail this.

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Then fold that in half so the two folded edges are touching each other. Jam that in the freezer for about 10 minutes until it’s had a chance to firm up a bit.

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I suppose if you let these get really firm you could slice them thinner, but the best I could do was about 3/4″ slices and even that was pushing it. Place the slices on their flat sides on the baking sheets.

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Bake for about 20 minutes, rotating your baking sheets halfway through, until the pastry is fully puffed and a nice golden brown. Let cool slightly and then serve!

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Fancy Pants Sammiches

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For my parents’ 40th wedding anniversary party I made a large number of cocktail sandwiches – those are the ones where you cut all the crusts off the bread, or you buy the long, already crustless tramezzini (which is what I did). I’m going to give you all my sandwich filling recipes in one post, and I’ll leave it up to you to do with them what you will!

Fancy Sammiches 181: Smokey Egg Salad Fancy Sammiches 6 Start with about a dozen hard-boiled eggs. Smush them up good. Fancy Sammiches 2 Mince up some chives and tip that into the eggs, together with some salt and pepper, a scoop of Hungarian smoked paprika, and a dollop of mayonnaise. Stir to combine. Fancy Sammiches 52: Lemon-Dill Tuna

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Mince up some celery.

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Grab some herbs as well, like sage, and of course dill. Mince those too.

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Add them in a bowl with your canned flaked tuna, and the juice and zest of 1 lemon.

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Add in just a wee bit of yogurt or mayonnaise for cohesion.

3: Classic Cucumber and Herb

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Grab a small handful each of fresh mint and chives. Mince those up.

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Beat those into softened plain cream cheese and season with salt and pepper. Serve with sliced cucumbers.

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4: Curried “Coronation” Chicken

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Dismantle and shred a small roasted chicken from the grocery store. Mix in a large amount of fresh chopped pineapple sage, as well as a little bit of onion powder, cumin, yellow curry, and a pinch of cardamom. Tip in plain yogurt or mayonnaise for cohesion.

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5: Peanut Butter & Jelly “Sushi”

Fancy Sammiches 24Smear your bread with the peanut butter of your choice (the all-natural stuff is a mite runny, be warned).

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Top with jelly.

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Roll the whole thing up and slice into discs.

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Corn and Tomato Dip

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Another Martha Stewart dip, and I loooooooove this one. The way I made it is totally unhealthy but that’s kind of the point and it’s amazing. I can totally see myself just sitting down on a late summer afternoon with a bag of tortilla chips and just eating the whole thing for a meal. And then having to roll myself away from the table. Or dying. But what a good way to go. I doubled the amounts I found in the original recipe to fit the food I had and used cream cheese instead of silken tofu because silken tofu is gross and hard to find around here. You can use whatever you prefer.

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Start with some ears of fresh corn. I used five here, bought from the grocery store as our corn season has only just begun in Ontario. Use a knife or a special corn-kernel-scraping tool (whatever they’re called) to get all the kernels off the corn and into a pot.

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Pour in 1 cup 2% milk and heat over medium-high, stirring occasionally, until the corn is nice and tender. Let that cool for a bit.

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Meanwhile, grab a giant bunch of basil (any colour) out of your garden and start slicing that up.

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Grab as well some cherry tomatoes, about 16, and quarter those.

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Plop those in a bowl until you’re ready for them.

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In the bowl of a food processor, plop 1 250g package plain cream cheese, 2 tablespoons fresh lime juice, a few pinches of salt, some pepper, and about 2/3 of your corn-milk mix. Buzz that until it’s mostly smooth and uniform.

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Transfer the contents of the food processor to a bowl and mix in the rest of the milk-corn stuff, together with the sliced basil and quartered tomatoes. Serve with chips and enjoy!

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Guacamole Hummus

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I made this Martha Stewart dip for my parents’ 40th wedding anniversary party and it was a lovely and cool addition to the nibblies section. It’s also got all the best parts of guacamole and of hummus without the extra effort of the hummus and the non-storability of the guacamole as separate entities. I made quite a few Martha Stewart recipes for this party, as Ms. Martha sure knows how to throw a shindig. It goes well with tortilla chips or any flatbread and lasts a couple days wrapped up in the fridge.

Start by thoroughly washing a large bunch of cilantro. And by washing I mean fill your sink with a few inches of water, plop the bunch in, and swish the stalks around with more water pounding down on top.

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Because cilantro is filthy. This is the sink after I pulled it out, shook it off, and towel dried it. Chop the leaves off and shove them into the bowl of your food processor.

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Halve as well two to three ripe avocados (the original recipe called for only one but that didn’t seem like enough). Chuck those in the food processor as well.

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Then drain a 15oz can of chick peas and rinse them well. Pour those into the food processor too. I also added in one of my pucks of roasted garlic purée.

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Start the machine running and chopping all your dippy goodness up. While it’s going, drizzle in some olive oil and some water until it’s the smooth consistency that you like. A couple tablespoons of each should suffice. Tip in a tablespoon or two of fresh lemon juice too.

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Season it to taste with salt and pepper and serve with lemon wedges and all sorts of scoopable tortilla chips and flatbreads.

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Tea for Two … or Thirty-two

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For my parents’ 40th wedding anniversary party I decided to go with a garden party luncheon theme. It turned out to be one of the hottest days we had this summer so I made sure to have plenty of refreshments. Rather than employ hot tea on a hot day (even though the tea cups would have been super cute), I went with iced tea in the hopes that my guests wouldn’t collapse from the heat. I decided on a nice cold decaffeinated mint version (using Stash Organics Cascade Mint), a black tea with a twist (Teavana’s Mango Blank Tea with Lemon), and then the popular Earl Grey Gin cocktail (made with Tetley Vanilla Earl Grey).

And it is suprisingly difficult to make large quantities of iced tea. For one, I only had one pot large enough to hold the required amount of boiling water for each batch. So that meant I could only make one batch of tea at a time. I also only had one bowl large enough to hold that much hot liquid while it cooled. And then I didn’t have enough room in my refrigerator to cool it all down. But I did manage. It took a bit of math to figure out how many tea bags I needed for each of my batches (seeing as I usually just chuck two bags in a teapot and I’m done).

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And I had to calculate how much fluid would fit in each of my glass jars. I got these 7.5L ones from Home Sense for a reasonable price. Remember when you figure out how much water you need, you also need to consider any other displacement volume, such as whether you’re adding fruit (lemon slices) and/or ice.

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And speaking of ice, because I didn’t want to water down my tea as the day wore on, I chose to make my own giant tea ice cubes by freezing some tea in these little ziploc containers.

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All in all it was a very successful shindig, and everyone was refreshed!

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Fast Tip Friday: Singleton’s Pizza

Singleton's Pizza 11When I was younger, and my dad was away at sea and my brothers had gone out for the evening, my mother and I would sometimes take it easy from dinner preparation for one night and do something quick and dirty with the leftovers we had in the fridge. Now that I’m a grown-up, it’s the perfect thing to cobble together on nights when the Pie is out of town and all I want to do is plant my butt on the couch with a beer and watch the game. You just need three things: leftover spaghetti sauce (the chunkier the better), cheese, and rice cakes (this also works on pita, na’an, and any other form of flat bread). Singleton's Pizza 1

Heat up the sauce a bit and grate some cheese.

Singleton's Pizza 2Gren has realized I have the cheese grater out. Singleton's Pizza 3

Gren is trying to inhale the cheese from where he’s standing. I love it when he wrinkles up his face like that because I know if he could see himself doing it he’d be totally embarrassed.

Singleton's Pizza 4Line a baking sheet with parchment, move your oven rack to the middle, and turn on your broiler (don’t move it to the top or you will simply set all this on fire). Place your rice cakes(or flatbread) on the baking sheet. Top the rice cakes with your warm sauce. Singleton's Pizza 6

Add grated cheese. Give some to your dog or he won’t go away. To make it less sad singleton, I added some fresh basil out of the garden and that made me feel a little less lazy and pathetic.

Singleton's Pizza 7Broil until the cheese is melted to your satisfaction. Singleton's Pizza 10

Eat!

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Oatmeal Chocolate Chunkies

Oatmeal Chocolate Chunkies 17 I made these to serve a double purpose: to provide cookies for the shindig last week (which was my parents’ 40th wedding anniversary), and also for the birthday of one of my coworkers – so I froze the dough for the birthday (which is tomorrow, yay!) and made the rest up for the party. I made these traditional oatmeal chocolate cookies with a little bit of a twist – the addition of some chipotle spice. It’s not excessive, but feel free to omit the spice if you wish. Oatmeal Chocolate Chunkies 16

Start by creaming together 1 cup butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until it’s all lovely and fluffy.

Oatmeal Chocolate Chunkies 1 Beat in 2 eggs and 2 teaspoons vanilla. Oatmeal Chocolate Chunkies 2

Now whisk together 2 cups flour, 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and then — DRAMATIC PAUSE — 1/2 teaspoon chipotle powder.

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Then mix in about 1 cup oats. If you want them more oaty and nubbly, then add in 2 cups total – that’s up to you. The more oats you add the more structure the cookie will have. I was looking for flat and crispy so I only put in the one.

Oatmeal Chocolate Chunkies 10 Chop up as well a large amount of chocolate. This worked out to about 2 cups chopped Belgian chocolate. Mmmm … Oatmeal Chocolate Chunkies 8

Now chuck the dough in the fridge for a little bit to chill so it’s easier to manipulate. Preheat your oven to 350°F and line some baking sheets with parchment. Plop rolled teaspoons of the dough onto your baking sheet and spread them out as they will flatten and expand while baking. I put them too close in these pictures so act accordingly.

Oatmeal Chocolate Chunkies 12 Bake the cookies for about 10 minutes, rotating the baking sheets halfway through, until the centres are set. Let the cookies cool on the rack for about five minutes before putting them on a wire rack to cool completely. Enjoy! Oatmeal Chocolate Chunkies 14

adventures in grown-up living

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