Gettin' Figgy

Whenever I go visit my friend Adriana I try things I haven't had before such as grilled duck breast and fresh figs.
Both were amazing and I am now hooked forever.
This fig appetizer is super easy to prepare and tastes like an appetizer from a five star bistro menu.
While Adriana served me a green type fig I found black mission figs in my local grocery store for a fraction of the price. The taste is very similar.
I tucked in slices of different cheeses in a few some to mix it up a bit.

Prosciutto Wrapped Figs with a Balsamic  Reduction

• 6 to 10 fresh figs cut in half
• slices of thin prosciutto
• small slices of various cheeses (optional)
• 1/4 cup of good quality balsamic vinegar 

Preheat oven to 400F


Wrap figs with prosciutto slices and arrange on a cookie sheet.
Insert pieces of cheese under the prosciutto on a few if desired.
 In a small saucepan bring the balsamic vinegar to a low boil and reduce heat and simmer stirring until thickened.
Place in oven until prosciutto starts to crisp.
Remove from the oven.
Arrange on a platter and drizzle with balsamic reduction and serve.

Wine Suggestion: Vinho Verde

Cheers!

Mayday

So the calendar says it will be May next week. 
Did Mother Nature forget about giving us a spring this year?
We really need some spring weather around here, as I look out my window it is windy and pouring. Yesterday we had snow if you can believe that!

I am really looking forward to sitting on the patio soon so here is a summery easy appetizer that can be served at anytime of the year. This recipe was given to me by my cousins friend who was visiting from Germany last summer. It is light, healthy and takes minutes to assemble. Bocconcini cheese is found in the deli section. You can substitute any mild  soft cheese if you cant find it.
Try to use the best quality olive oil and balsamic you can find for the best flavour.

Hey Mother Nature ...enough already! Bring on Spring... please?

Cheese and Tomato  Canapes

• 1 container of bocconcini cheese drained and sliced
• 1/2 a dozen or so of ripe cocktail tomatoes sliced
• a bunch of fresh basil leaves 
• extra virgin olive oil
• balsamic vinegar
• black olives
•  salt and pepper 

On a platter arrange the tomatoes. 
Top each tomato with a basil leaf and a slice of bocconcini cheese.
Scatter black olives on the platter.
Drizzle with olive oil and balsamic vinegar.
Season with ground course pepper and sea salt.

Wine Suggestion: Chianti

Cheers!

Sidekick

Its that time again.
 Time to get back to reality. No more over indulgence. Time to get back to healthy eating and exercise  to work off all those holiday treats.
This side dish is made with one of the labeled "superfoods",  sweet potatoes.
Ive mentioned before that they are chock full of nutrients and goodness. I am always looking for different ways to prepare them.

This dish is pretty easy to get together and goes well with just about any meat, especially pork and chicken. You can vary the amount of bread crumbs and cheese you put on top to suit your liking.

So there you have it, comfort food that is also good for you!
What a way to kick start the New Year!

Two Potato Layered Gratin

• 1/2 a garlic clove
• olive oil
• 1 pound of Yukon gold potatoes sliced thin (peeled if you wish)
• 2 sweet potatoes peeled and sliced thin.
• 3/4 cup of milk
• 3/4 cup of light cream  ( or you can use all milk)
• 1/4 teaspoon nutmeg
• breadcrumbs
• grated old cheddar cheese
• salt and pepper

 Preheat oven to 350

Rub a shallow baking dish with the garlic clove and then brush with a layer of olive oil.
Arrange Yukon gold potatoes slices in the bottom.
Drizzle with olive oil.
Arrange sweet potato slices over top.
season with salt pepper.
Continue layering in this fashion until you have used up the potatoes.
Heat the milk, nutmeg and cream if using together in a saucepan.
Pour over the potatoes . Top with bread crumbs and grated cheese.

Bake in the oven for about 60 to 70 minutes. Cut into squares and serve.

Cheers!

Escape

I don't know about you but I am ready...
Ready for warm weather, ready to get away from all this snow.
But unfortunately exotic cuisine is about as close as it gets to going somewhere warm this year.

This dish brings us the sunny flavors of Greece. A place I wish I could escape to right now.
Chock full of vegetables this is a nutritional powerhouse. Spinach, tomatoes, olives and garlic are among healthiest foods to eat.
This can be served as a vegetarian entree or as a side dish along side lamb, chicken or fish.

So here's to hoping to add a little Mediterranean sunshine to your winter day!

Greek Pilaf

• ~olive oil
• 1 cup of white rice
• 2 1/2 cups of vegetable broth (chicken may also be used)
  
• 1 tbsp garlic minced
• 1/2 cup of chopped spinach (frozen or fresh)
• 1/4 cup of sliced black olives
• 1/2 cup of halved grape tomatoes
• 1 tbsp oregano
• 1/2 cup of feta cheese
  
• squeeze of lemon

In a pot heat the olive oil.
Add the garlic and saute until soft.
Add the rice and oregano mix well .
Add the broth and bring to a boil .
Reduce heat and add the spinach, tomatoes and olives.
Simmer until rice is tender. (about 20 minutes).
Add the feta and mix through.
Serve with a dash of lemon juice.

Wine Suggestion: Pinto Grigio

Cheers!