May 24, 2011

Fire Roasted Chile & Cheese Empanadas

Mexican Fiesta begins tonight! We'll start off with a favorite, Fire Roasted Chile & Queso Empanadas served with a sweet & spicy Mango Salsa.

May 22, 2011

Nothing But Oyster Shells Here....

Fresh Oysters in May? It's been a cold Spring here in the Pacific Northwest and there are still delicious oysters to be had.

Tossed on the grill, shucked, dipped in garlic butter & drizzled with fresh lemon juice. These delicate beauties were gone before I managed to get any photos.

May 16, 2011

Rhubarb Turnovers

My lovely friend M. gave me a few stalks of Rhubarb (Grazie M.!). So this afternoon I simmered 3 stalks of chopped Rhubarb with 4 tablespoons of sugar & a few tablespoons of freshly squeezed orange juice for approximately 20 minutes. Drizzle this warm compote over Vanilla Bean ice cream or let it cool to room temperature and make these adorable turnovers.

Using your favorite pie dough recipe, make sure your dough has properly chilled. Flour your work surface and roll the dough out to 1/8" thick. Cut into small circles with a cookie cutter or a drinking glass. Brush one half of the round with egg wash (1 beaten egg) and place a dollop of the chilled rhubarb compote on the other half. Fold in half, press to seal & crimp the edges with the tines of a fork. Pop in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F. Brush the turnovers lightly with the remaining egg wash and bake until golden, about 20 minutes. Let cool slightly before serving.

Serve with Honey Kissed Creme Fraiche.

Other serving suggestions: Rose Pastry Cream, Vanilla Whipped Cream, Vanilla, Pistachio, Strawberry or Ginger Gelato.

May 1, 2011

Gelato vs Ice Cream

Bittersweet Chocolate Gelato is a delectable treat this time of year. The sun is finally peeking out through the clouds here in the Pacific Northwest although we are still at temperatures in the low 60's. Sunshine is always a welcoming nod toward my favorite summertime...really anytime treat! Creamy & decadently mousse-like; the mouthfeel of gelato is much silkier than ice cream.