I LOVE shishito peppers. They’re so delicious when simply browned in a pan with some sea salt. I wanted to do something a little more special with them though, so this time I made a crostini with some fresh ricotta cheese and spiced honey. I ate so many of them I could hardly eat my main meal afterward!
1 pound shishito peppers
1 baguette, sliced into 1/2 inch thick pieces
Fresh ricotta cheese
3 tablespoons honey
Pinch of cayanne pepper
Pinch of paprika
Salt and pepper
Preheat oven to 350 degrees. Drizzle the baguette slices with a little olive oil and cook in oven until slightly toasted.
In the meantime, add the shishito peppers to a pan with some olive oil, salt, and pepper. Cook them for about 7-10 minutes or until they are browned a bit. Next, in a small bowl mix together the honey, cayenne, and paprika.
To assemble, spread a good amount of ricotta cheese onto the bread, top with shishito peppers, and drizzle with the spiced honey!
Pretty much anything you put on puff pastry is going to be great- it’s buttery, flaky, and delicious! So when I got some potatoes and mushrooms in my bag I thought I would experiment a little. This tart took about 30 minutes from beginning to end and was delicious. I think next time I will add more mushrooms and use some colorful purple potatoes as well. I actually thought I had purple potatoes because the skin had a purple tint, but they were white when I cut them open so not sure what type they were! Either way they were good. Next time I make this I think I will also roast the sliced potatoes in the oven first so they get a little browned before adding them to the tart. Th potatoes will look prettier that way. In the end I topped it with some fresh miner’s lettuce to add some nice color, but you could use other greens such as arugula.
1 box puff pastry, thawed
1 large potato, thinly sliced
1/2 large shallot, chopped
1 cup shiitake mushrooms, cleaned and cut into chunks
5 ounces truffled goat cheese (I used half)
Salt and Pepper, to taste
Truffle oil, for drizzle (optional)
Handful of pretty greens- such as miner’s lettuce or arugula- for topping
Preheat the oven to 400 degrees. Place the thawed dough on a baking sheet lined with parchment. I sprinkled a little flour to help the dough from sticking. With a knife, make a 1/2 inch border around the tart, without going through to the other side. Poke some holes in the center of the tart with a fork to let the heat escape while cooking. Brush with the egg and bake in the oven for 10-15 minutes until golden. You will see that it puffs up a lot when it cooks, but don’t worry! When you remove it from the oven, poke a few additional holes with a sharp knife then while wearing oven mitts, gently press down on the dough to release the air- it will flatten.
In a pot of boiling water, cook the potatoes until fork tender. Careful not overcook them! Alternatively, you could also drizzle with olive oil and bake in the oven for 10-15 minutes until they start to brown- which is what I will try next time. Remove and set aside. Add some olive oil to a pan and cook the shallots for about 2 minutes. Add the mushrooms and continue for another 5 minutes until softened and cooked through. When the dough is ready, top with the potatoes, followed by the mushroom and shallot mixture. Break up the cheese and add as much as you like. Place in oven for 10 minutes. Once removed, drizzle with some truffle oil, fresh ground pepper, and a small handful of greens. Serve warm. Enjoy!
I’ve always wanted to try making zucchini fritters and for some reason thought it would be a little more difficult than it was. I had a huge zucchini from my veggies this week and decided to give it a try- it couldn’t have been easier! I also had some leftover basil from last week and decided to incorporate that into my sour cream with some lemon, which was really delicious.
Ingredients: (adapted from Smitten Kitchen)
2 cups grated zucchini
1 teaspoon course salt
Fresh ground pepper
1/4 red onion, chopped
1 large egg, beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup sour cream
1 tablespoon chopped basil
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
Preheat oven to 200 degrees. Grate the zucchini on the large holes of a box grater, add to a bowl with the 1 teaspoon of salt. Mix well and let sit for 15 minutes. Next, add the zucchini to a colander and squeeze out all the liquid with the back of a big wooden spoon. Really make sure to take the time to get it all out! Place the zucchini back in a large bowl and add the onion, egg, and pepper. Mix together. In another small bowl, whisk together the flour and baking powder then add it to the zucchini mixture.
Heat your skillet over medium high heat (I used my cast iron pan) and add about 2 tablespoons of olive oil. Scoop a few spoon fulls of the zucchini separately in the pan (I found doing 3-4 at a time worked best) then get sit for about 4 minutes until the bottom is golden brown. Flip with a spatula and cook the other side for another 4 minutes until that side is golden as well. Transfer to a plate with a paper towel to absorb some of the oil. Finally, place all the fritters on a baking sheet and throw in the oven for about 10 minutes to make sure they are crispy and delicious.
In the meantime, chop the basil and zest the lemon. Add this plus the lemon juice to the sour cream and mix well. Once the fritters are done, top with the sour cream and enjoy!