Category Archives: snacks

Roasted Crispy Chickpeas with Bangkok Spice

One of my all time favorite upscale bar snacks, these crispy, fluffy, roasted chickpeas are versitile and delicious. You can serve them by themselves as a snack or on a salad to add a substantial note to it, such as the Arugula Pistachio Salad. These are also known as garbanzo beans–so, roasted crispy garbanzo beans with bangkok spice.

Roasted Crispy Chickpeas Recipe
Feel free to make a double or triple batch. This is a great snack for 2-4.

1 can or 15 oz cooked chickpeas
1 T olive oil
Salt
Bangkok spice or Cajun seasoning (or similar)

Preheat oven to 400. Drain and rinse the chickpeas well. Dry them between paper towels, lightly smashing each one to break it open. If you have a cast iron pan, add the olive oil and mix the chickpeas into it. If you don’t, use a heavy bottomed baking pan or pie pan. Add the salt and spices, mixing well. Bake for 35-45 minutes, agitating/stirring every 10 minutes for maximum crispiness.

 

Backyard Feast: Fava Beans and Pecorino, Rosewater Fruit Salad

Backyard feast with pecorino and fava beans, rosewater fruit salad, mexican chia crackers, and raw macadamia nut cheese rolled in pistachios

Fava Beans with Pecorino

 

Rosewater Red Fruit Salad

The weather has been wonderful lately, a real treat compared to last year’s never ending “winter” in SF. We’ve been enjoying our backyard and sat out around 3:30pm yesterday to have a little backyard feast after a rough day of household tasks (and, admittedly, the diligent avoidance of all things Bay to Breakers, and the decision to not leave our own property, which has become an annual tradition on the day Bay to Breakers is held; we cannot get that drunk anymore, we are too old). Oh, and to observe the solar eclipse, which made some really neat patterns on our front door and cast an interesting level of clear, bright light onto the whole Golden Gate Park area.

I offered up a civilized bottle of vinho verde, raw macadamia nut cheese rolled in pistachios, raw “Mexican” chia crackers, raw sugar snap peas, rose water fruit salad with raw cashew cream sauce and delicious fava beans with pecorino.

 

Asparagus with Spring Onions, Orange Zest, and Parmesan

Asparagus with Spring Onions, Orange Zest, and Parmesan

Asparagus with Spring Onions, Orange Zest, and Parmesan

A wonderful, quick appetizer served communally–the kind of thing you whip together in 5 minutes flat to hold you over for dinner a few hours later, as you wrap up the workday or settle in for the evening. Also great at brunch!

Asparagus with Spring Onions, Orange Zest, and Parmesan Recipe

1 lb asparagus
1 large red spring onion or two smaller ones*, sliced fairly thin in rings
zest of 1 orange
parmesan, shaved
olive oil
salt & pepper

Peel the bottom 2/3rds of your asparagus lightly with a vegetable peeler. This can be done a day in advance if the asparagus is then kept in plastic.

In a skillet at medium high heat, warm about 1 tablespoon of olive oil. Add the asparagus, tossing to coat. Put a lid loosely on top and reduce heat to medium, allowing to cook until color has brightened, about 2-3 minutes. Remove lid and add onions, tossing. Raise heat slightly and cook 2 more minutes, until onions are softened. Add orange zest, tossing quickly. Place on a platter and within 1 minute, add parmesan shavings. Serve warm.

*When unavailable, you can substitute shallots, but do add to the pan a bit earlier or pre-soak the sliced shallots in water for 20-30 minutes to remove some of the abrasiveness.

Truffled Romanesco with Yogurt Sauce & Pomegranate

Truffled Romanesco with Yogurt and Pomegranate

About six months ago I switched to a new CSA/Farm Shipment service–Eatwell Farms. I’ve been fantastically happy with them, and lately I’ve given a few of their suggested recipes a try. Most CSA services give recipes with their products, which I’d assume is mostly to help those who have never eaten kohlrabi, or don’t know what to do with an eggplant. That said, the recipes from Eatwell have been especially tasty ideas and have been great at combining multiple things from the shipment into one dish.

This romesco recipe is adapted from one of their more recent blog entries.

Truffled Romanesco with Yogurt Sauce & Pomegranate Recipe

1 head romanesco, green cauliflower, or cauliflower, chopped smartly and evenly
1/2 tsp ground cumin
1 tsp caraway seeds, lightly crushed
1 tsp Balti seasoning or a bit of garam masala; if you can’t get either, use more cumin and maybe a bit of paprika
1/2-1tsp kosher salt
1/2 C whole milk yogurt (I used the thin, Russian style Pavel’s)
2-3 tsp Turkish Seasoning or a mixture of oregano, garlic powder, black pepper, paprika, sumac and a pinch of cayenne
1/2 a pomegranate’s seeds (about 1/3rd cup)
2 T white truffle butter or 1 tsp truffle oil
olive oil

Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.

Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.

I like to share this one as an appetizer over wine and a block of good sheep or goat’s cheese.

Truffled Romanesco with Yogurt Sauce & Pomegranate
Truffled Romanesco with Yogurt Sauce & Pomegranate
by
A fresh, easy, and impressive way to use romanesco or cauliflower, served family style, with a mediterranean edge.
Ingredients:
  • 1 head romanesco or other variety of cauliflower, chopped in nice size slices
  • 1/2 tsp ground cumin
  • 1 tsp caraway seeds, lightly crushed
  • 1 tsp balti seasoning or garam masal
  • 1/2-1tsp kosher salt
  • 1/2 C whole milk yogurt
  • 2-3 tsp Turkish seasoning
  • 1/2 a pomegranate's seeds (about 1/3 C)
  • 2 T white truffle butter or 1 tsp truffle oil
  • olive oil
Instructions:
Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.</p> <p>Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.

Crostini with Green Garlic & Fava Bean Chevre Spread, Delicious Home-made Sparkling Limeade

crostini with green garlic, fava bean and chevre spread

crostini with green garlic, fava bean and chevre spread

home made sparkling limeade

Green Garlic and Fava Bean Goat Cheese Spread Recipe
makes about 2 cups

1.5-2 C shelled and blanched fava beans
1 head green garlic, peeled of any extra tough leaves, stems chopped
2 oz chevre/fresh goat cheese
1/4-1/2 C olive oil
1 T tasty light-colored vinegar of your choice
zest and juice of 1 lemon
salt & pepper to taste

Combine all ingredients in a food process or or blender. Add oil as needed to blend smoothly. Delicious as a sandwich spread as well.

Home-made Sparkling Limeade Recipe
Method using a Vita-Mix or other high powered blender
Makes about two large drinks

2 whole limes, peeled and chopped in quarters
1 T honey or agave nectar
1/2 C water
sparkling water

Combine all but sparkling water in blender. Puree until very smooth. Can reserve up to two days in refrigerator. Add sparkling water to serve, as strong or mild as you like. Consider adding fresh strawberries and ice for a strawberry-lime sparkling smoothie, or adding iced tea for a home-made lime arnold palmer.