My Faster Clam Chowder

My Faster Clam Chowder

As shared by Once Upon a Plate by Mari

www.onceuponaplate1.com

I rarely measure when I'm making soups, stews or chowders but I've given the basic measurements and directions below. As always, feel free to adjust to your own taste!

Ingredients:

1/3 cup cubed salt pork,

OR 6 to 8 strips thick-sliced bacon, cut cross-wise into 1/4" wide strips

4 tablespoons butter

1 large onion, diced

4 ribs celery, small to medium dice

You may want to add a finely diced carrot, I usually don't

1 to 2 cloves chopped garlic (optional)

1 bay leaf

1 teaspoon or more fresh thyme leaves, or 1/2 teaspoon dried

1 to 2 Tablespoons all-purpose flour

4 cans (6 ounce can) chopped clams, with their juices

2 large Russet potatoes, peeled and diced, about 1/2" dice. (May use waxy potatoes if you prefer)

10 ounces clam juice (can use chicken stock)

3 cups half-and-half (can use whole milk)

1 teaspoon Kosher salt (more or less, to your taste)

A few dashes hot sauce (optional)

Salt and pepper

Chopped parsley leaves, or fresh thyme leaves, for garnish

Method:

Slowly cook salt pork or bacon in a large stockpot until fat is rendered (don't overcook); remove salt pork or bacon from pan and reserve.

Melt butter in the bacon fat in the stockpot. Add onions, celery, and garlic to the pot; cook on medium-high heat until the vegetables are transparent. Add flour, stir and cook for about 5 minutes. Then add diced potatoes, clam juice and milk, bay leaf and thyme; bring to a boil. Simmer and stir for 15 to 20 minutes. Stir in clams to heat through. (At this point you can add in the cooked pork or bacon, if desired.) Season to taste with salt and pepper and hot sauce if using.

Please Note: (If you like a thicker chowder you may thicken this with a bit of Beurre Manie*)

*Softened butter mixed with an equal amount of all purpose flour until completely smooth. Stir a bit into gently

simmering chowder until thickened. Begin with a small amount (a teaspoon or two), simmer and check consistency. Add a bit more if chowder is not thick enough.

Remove from heat, find and discard bay leaf. Allow chowder to cool just slightly. Serve, garnished with chopped parsley.

I don't add the fresh, minced parsley to the chowder while it's cooking because it loses it's bright green color. Instead I serve it on top, or in a small serving dish with a spoon and let each person add, and stir in their own. And I pass the peppermill at the table ~ some people I know like lots of freshly ground black pepper in their chowder. Others like a couple of shakes of hot sauce, or a pat of butter to float on top so I offer those, too.

Hope you enjoy it!

Roasted Carrot Soup with Fresh Ginger

As shared by Once Upon a Plate by Mari

www.onceuponaplate1.com

4 to 6 servings  (I like to serve smaller portions of this soup)  Use vegetable broth to make Vegetarian-friendly. For appetizer: Serve in tiny cups/shot glasses.

This soup reheats well, may be made ahead and refrigerated, covered, for up to 3 to 4 days, you may need to add additional liquid while reheating if soup is too thick.

Ingredients:

2 tablespoons butter
2 tablespoon olive oil, divided use
1 cup diced onions
Up to 1/4 cup peeled, minced ginger (according to your preference, the more you add the spicier soup will be)
1 to 2 cloves minced garlic
1 pound carrots, peeled,cut into large chunks 
4 to 6 cups chicken stock/broth* (may need more: see note at end of recipe)
1/4 teaspoon freshly ground white pepper
1 bay leaf

Optional add-ins, to be added after pureeing soup

1/2 cup heavy cream

1 teaspoon grated orange zest

To make it more spicy: 1/4 to 1/2 teaspoon (or more if you dare) Harissa from the tube

Suggested garnishes to add to soup when serving:
1 Tablespoon of sour cream
Chopped chives

Grated orange zest

roasted shelled pumpkin seeds (pepitos)

1/2 teaspoon of butter for each serving

toasted chopped nuts of your choice

buttery croutons

a tiny sprinkle of nutmeg or cinnamon

Method:

Center rack in oven, preheat to 400ºF

Place peeled carrot chunks on a rimmed baking sheet that is large enough to hold carrots in one layer without crowding. Drizzle 1 Tablespoon olive oil over carrots and toss until they are coated in oil. Place baking sheet in oven and roast until tender, rearranging and rolling the carrots over once or twice during baking so they do not burn, its okay if they char slightly on edges. Timing will vary due to the diameter age, and size of carrot chunks ~ mine usually take between 12 and 20 minutes (pierce with tip of knife to test for doneness.)

Warm large stock pot over medium-high heat. Add remaining 1 Tablespoon olive oil and the 2 Tablespoons butter to pan, when butter melts add onions to the pot. Gently cook until onions are limp, slightly translucent (not crisp or browned), about 4 to 5 minutes.  Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the roasted carrots in the pot and add 4 cups of the chicken broth/stock*, salt pepper and bay leaf and bring to a boil. When contents of pot reaches a boil, reduce to a simmer. Simmer, partially covered for 20 minutes or so.

Remove the bay leaf from the pot and either puree the soup in a blender (working in batches if necessary), or using an immersion blender, puree the soup directly in the pot. (consider adding a little honey to soup when pureeing if your carrots are not sweet.) If using the heavy cream or orange zest, stir in when you are finished blending. Adjust the seasonings.  To serve, add your choice of garnishes, serve hot.

*Start out with 4 cups of stock/broth; may need  more as soup simmers, and while blending to make the consistency you like.)  Can make vegetarian friendly by subbing Vegetable stock/broth for the Chicken stock/broth.

Enjoy!

Smoky Cheddar Cheese Spritz Crackers

As shared by Mari of Once Upon a Plate
www.onceuponaplate1.com
These are really good for snacking, on a cheese/fruit tray, or served along with soups or salads.

Special equipment needed: A cookie press and disk/s of your choice

Ingredients:

• 1 pound sharp cheddar cheese (finely shredded)*
• ½ cup butter, room temperature
• 2 tablespoons Worcestershire sauce
• 1¾ cups all-purpose flour
• 1 teaspoon paprika** (to make them 'smoky', see below)
• ½ teaspoon salt
• ⅛ teaspoon ground cayenne pepper **

Method:

1. Center rack in middle of oven, preheat oven to 375ºF
2. In a medium mixing bowl, whisk dry ingredients. Set aside.
3. In the bowl of an electric stand mixer (fitted with the paddle attachment) cream the Cheddar cheese, butter and Worcestershire sauce together until smooth and well combined.
4. Gradually add dry ingredients, mixing until a smooth dough is formed.
5. Fill cookie press with dough and press dough onto an un-greased cookie sheet. 
6. Bake for 10-12 minutes until edges are a light golden brown.*** (See special tips, below)
7. Allow to cool slightly and then transfer to a wire rack to cool completely before storing in an airtight container for up to one week.

* For best results always shred your own cheese. Pre-shredded cheese contains additives that preserve it and prevent it from clumping, it can adversely affect end results. 

Tips:
Don't refrigerate dough, use at room temperature. Press crackers onto
un-greased cookie sheet (cookie sheets should also be at room temperature.)  Wash cookie sheet/s between batches and make sure they are cool (room temperature) before pressing next batch. If your room is very cold, you might want to bring the
dough to a warmer part of the house to soften it up a bit, the cookies/crackers will release from the press more cleanly if the dough is not too firm/cold.

**Variations:
I always add the following to these cheese crackers (optional):
1/4 teaspoon dry mustard powder
1/4 teaspoon Turmeric powder
May use part smoked paprika instead of plain
May increase cayenne if you like spicy crackers

***For crispy crackers:
I like my crackers to be crispy, yet just very faintly colored (not too brown), so they retain their pretty color.  Bake and cool the batch ofcookies.  When they are cool, place in single layer on shallow rimmed baking sheets. Allow to crisp up in a preheated 175ºF oven for 7 to 14 minutes, they should barely color. Remove to cooling racks, crackers will crisp further as they cool.
Alternately, follow directions above but instead place in oven set to 'warm' for several minutes until they crisp up, then turn off oven and leave ajar until crackers are cool.

Store in airtight containers for a week or so.  These methods also work well in re-crisping crackers that are a few days old, if they need it. (Makes a fine gift from the kitchen, too!)

Enjoy!

Quiche d'Olives

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelley Snow and Elaine Husband

Quiche d'Olives (or mini quiche)
Serves 8

2 Tablespoons shallots, chopped
1 Tablespoon unsalted butter
4 eggs
1 cup heavy cream
Freshly ground black pepper
1 cup Gruyere cheese, grated
1/2 pound black nicoise olives, or other black olives, pitted
1 (9-inch) deep dish pie shell
1 (6 ounce) package fresh spinach, finely chopped

Preheat oven to 400º(F)
Saute the shallots in the butter until lightly browned.  In a large mixing bowl, combine the eggs, cream, and pepper. Add the shallots, spinach, and cheese to the egg mixture and pour into the pie shell. Arrange black olives over the top of the quiche. Bake 25 to 30 minutes or until lightly golden brown.
Can be served warm, or at room temperature.

Enjoy!

Basil Tomato Tart (or small tarts)

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow and Elaine Husband

Basil Tomato Tart
8 to 10 servings

12 cup flour
Salt and Pepper to taste
1 large or 2 medium ripe tomatoes, sliced 1/4-inch thick
1 pie crust (home made, or frozen, etc.) *see notes below
3 green onions (scallions), chopped ~ both white and green parts
1/3 cup fresh basil, coarsely chopped
1/2 cup real mayonnaise (not sandwich spread)
2 cups grated Swiss cheese

Optional:
8-10 black olives
8-10 fresh basil leaves

Preheat oven to 350º(F)
Pour flour, salt and pepper into a plastic bag, place sliced tomatoes into bag and shake well to coat evenly. Layer tomatoes on bottom of piecrust. Sprinkle green onions and basil evenly over the tomatoes,  mix the mayonnaise and Swiss cheese together and spread it evenly over the ingredients in the pie crust. Bake for approximately 35 to 40 minutes, or until cheese is bubbly and golden brown. Allow to stand for 10 minutes before serving. Garnish each slice with a basil leaf and olive if desired.
Delicious warm or at room temperature.

This can be made into small tarts: Cut pastry into rounds, larger than tartlet pans.  For the tomatoes use either smaller tomatoes (to fit into bottom of tartlet lined pastry, chopped and drained tomatoes, or
cherry or grape tomatoes, cut in half.)  Proceed with recipe.

Enjoy!

Cheesy Tomato Melts

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow & Elaine Husband

Cheesy Tomato Melts

1 (16 ounce) loaf garlic bread, split  
---(I just make my own garlic butter and lightly spread on a split 16 ounce loaf)
2 Tablespoons good mayonnaise (not sandwich spread)
1/2 cup basil, torn or chopped
3 medium tomatoes, sliced
1 pound bacon, cooked and crumbled
Salt and Pepper to taste
8 ounces aged white cheddar cheese, grated (or your favorite cheese)

Preheat 450º(F)
Cut each half loaf into three pieces. Bake, cut side up, for 4 minutes. Spread with
mayonnaise and sprinkle with basil. Top with tomatoes, bacon, salt and pepper.
Sprinkle with cheese and bake 2 more minutes.

My variation:
Bake the split garlic bread as directed. Slice the split loaves into 1 1/2 to 2-inch wide slices.
I coarsely chopped (and drained) the tomatoes so they would fit more evenly on the bread. 
Proceed with recipe.
Optional: Thread whole fresh basil leaves on wooden skewers and place in bread vertically to represent sails.

Enjoy!

The Best Recipe for Steamer Clams

The Best Recipe for Steamer Clams
1 to 4 servings (depending upon appetites!)
As shared from Once Upon a Plate by Mari
(www.onceuponaplate1.com

For this dish, I like to find the smallest clams available in the market. These shown are Venus clams, farmed in the cold waters of Baja Mexico ~ they are a sustainable crop and generally available year round where I live.
Here's what you need to make the BEST steamed clams you've ever tasted:
about 40 live, fresh steamer clams dry white wine 1/2 cup (a stick) butter, more if you are steaming a lot of clams 1/2 cup finely diced onion 1 to 6 cloves fresh, minced garlic (not the stuff from the jar)  some finely chopped fresh parsley Optional: a couple of sprigs of fresh thyme a bay leaf or two
To finish: a generous shower of chopped fresh parsley lemon wedges 1/4 cup chives, thinly sliced crosswise freshly cracked black pepper (optional) 
Method: After allowing the clams to purge themselves of any sediment* , rinse them in fresh water, cleaning the shells of any sand, discard any with cracked or broken shells. Put the them in a pot (large enough to allow for some expansion, as the shells pop open they will take up more space), pour the wine over them**, enough to just barely cover them add the butter, onion, garlic, thyme, and parsley. Cover the pot and bring to a boil until the clams pop open (usually about 5 minutes.)
Discard any clams that have not popped open after cooking ~ but check out this TIP I recently learned from a seafood cook:  When the clams have cooked, you may find a couple that don't pop open; using tongs remove the open clams and shells then cover the pot and boil for another 3 to 5 minutes. Check the remaining clams, and you may be surprised that some stubborn ones have now popped open. But again, discard any that don't open upon the 2nd round of cooking. 
To serve: Sprinkle the remaining finely chopped parsley over the cooked clams. Ladle cooked clams into bowls with some nectar (broth), and serve with crusty sourdough or French bread for dipping up the broth. *To purge the clams of any sand that might be present: soak them overnight, or at least for a few hours in a pot or bucket of cold salted water (1 Tablespoon salt to 2 quarts of water), they will die in fresh water. You may add a tablespoon or two of cornmeal to the water.  (This acts as an irritant & encourages the clams to expel any grit, along with the cornmeal.) Discard any with cracked or broken shells, as well as those that don't close when rapped gently on a hard surface.
** No need to cover the clams completely with the wine, as those above the liquid level will steam cook, hence the name "steamers".
Enjoy!

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Mini Savory Cheesecakes with Dressed Greens
Makes 4 servings

For the cheesecakes:
3/4 cup capacity ramekins or custard cups
2 teaspoons unsalted butter, softened

1 slice bread, processed in a food processor to make 1/2 cup bread crumbs

1 cup (one 8-ounce container) whipped cream cheese

2 large eggs

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh parsley

1/4 cup crumbled blue cheese

Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.

Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.

 

Arrange the molds on a baking sheet and bake for about 20 minutes.  Do not over bake. The cheesecakes should still be slightly wet and soft in the center. Let cool for 10 minutes before removing from molds. 

For the salads:

3 cups arugula or butterhead lettuce (Bibb, Boston leaves, or Spring Mix)

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

Dash salt and freshly ground pepper.  Meanwhile prepare the salad.

To assemble:

Whisk Olive oil, vinegar and salt and pepper in a bowl large enough to hold the greens. Add lettuce leaves to the bowl and toss gently. Divide the greens among 4 salad plates. Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.

Enjoy!

Recipe adapted from More Fast Food My Way by Jacques Pepin.

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Mushroom and Bacon Salad

Mushroom and Bacon Salad

(From the Kitchen of Once Upon a Plate, by Mari)

Serves 6 to 8, or more if side portion ~ and maybe fewer than 6 if a main, depending upon appetites!

1 pound mushrooms sliced (white or cremini)

3 green onions, thinly sliced including green portion (or substitute chives, or minced shallots)

1/3 cup olive oil (increase or reduce amount to your liking)

4 Tablespoons freshly squeezed lemon juice, or mild vinegar of your choice; (unseasoned rice vinegar, balsamic, sherry vinegar, etc.)

1/2 to 1 teaspoon salt (start out with 1/2, and add more if needed after tasting)

1 teaspoon Worcestershire sauce

Freshly ground black pepper to taste

1 teaspoon Dijon Mustard

1/2 to 1 teaspoon granulated sugar- to taste (Or other sweetener; brown sugar, honey, Splenda®, etc.)  Don't skip the sweetener, it is needed to mellow the vinaigrette.

10 to 12 slices bacon, cooked crisp and crumbled (or sliced crosswise into 1/4" strips, then fried)

Mushrooms and Onions: Slice mushrooms, place them along with the onions in a bowl large enough to toss with vinaigrette. 

Vinaigrette: In a small bowl or jar with lid combine all ingredients except mushrooms and crisp bacon. Whisk or shake until well blended. Pour over mushrooms and gently stir to moisten mushrooms.  

Mushrooms may marinate from 30 to 60 minutes at room temperature, stirring gently now and again, OR may be covered and refrigerated up to 24 hours before serving (stir gently a couple of times throughout  time in refrigerator.)

To serve: Spoon mushroom and onions over individual lettuce lined plates, sprinkle crisp bacon over top and drizzle with any marinade remaining in bowl. May also be served in a large glass salad bowl, arrange as described for individual servings (minus lettuce.)

Optional Additions 

To sprinkle as a finishing touch over plated mushrooms and onions:

Cubed cooked chicken or beef

Cooked shrimp

Sliced or crumbled hard cooked egg

Cubed or crumbled cheese of your choice (almost any type will work)

Diced ripe tomatoes, or cherry tomatoes

Finely diced red or green bell pepper

A few crushed pink peppercorns

Hope you enjoy! ~ Mari

www.onceuponaplate1.com

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Swiss Chard (or Spinach) Parmesan Torte with Press-in Olive Oil Pastry Crust

Swiss Chard Parmesan Torte with Press-in Olive Oil Crust
As shared from Once Upon a Plate by Mari
www.onceuponaplate1.com
Serves 8 to 12 appetizer servings if cut into thin slices, or 6 serving size pieces for light lunch or dinner.
Pastry
1 cup all purpose flour
large pinch of fine sea salt
1/4 cup water
1/4 cup extra-virgin olive oil
Filling
1 pound Swiss chard leaves (or fresh spinach leaves)
Sea salt and freshly ground black pepper
3 large eggs
1 cup (4 ounces) freshly grated Parmesan cheese (use the authentic imported Parmesan for best results)
Method: Preheat ove to 375˚F, position rack in center of oven
Mix pastry:
Combine flour and salt in a medium size bowl. Stir in the water, then the oil mixing with a wooden spoon until blended. Knead it with you hand (right in the bowl) a few times. Dough will resemble cookie dough. Press dough into a 10 1/2 inch tart pan with removable bottom (I usually use an 8-inch pan) Don't worry about bringing the dough all the way up the sides.
Prepare the filling:
Wash and dry the chard or spinach, discard tough center stems. Cut or tear leaves into smaller pieces, then cut them up into smaller pieces with a knife or in the food processor (don't cut them too finely.)
Place the cut greens in a wide, shallow frying pan; season with salt and pepper, wilt over low heat until most of the moisture has evaporated (2 to 5 minutes). Remove from heat.
In a medium-size bowl whisk eggs, add cheese and wilted greens, mix well. Add a little salt and freshly ground pepper (the cheese is salty so you might not need much salt.) Spoon the filling into the dough lined pan, smooth top gently if necessary. Place in oven and bake for 30 to 45 minutes. Filling should be light brown and firm to the touch. Serve warm, cut into slices or allow to cool on a rack and serve at room temperature.

Recipe adapted from "Trattoria" by Patricia Wells


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Cherry Tomato, Cheese and Herb Pizzettas (5" to 6" mini pizzas)

Cherry Tomato, Cheese and Herb Pizzettas (5" to 6" mini pizzas)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes 6 to 8 pizzettas (depending upon how dough is divided)
Dough Ingredients:
1 Tablespoon dry yeast
1 teaspoon sugar or honey
1 cup lukewarm water
2 1/2 cups (375g) 00 flour* and more as needed
1 teaspoon sea salt
1 Tablespoon olive oil
Mix Dough:
Mix yeast, sugar and water in a bowl; stir to combine and set aside for 5 to 10 minutes until bubbles appear on surface.
In a large bowl place flour, salt and olive oil and make a well in the center ~ add the yeast mixture and combine together with your well floured hands. Mix until a dough forms.  Turn out onto a lightly floured work surface, and knead for 4 minutes or so until dough is smooth and elastic.
Divide dough into 6 to 8 equal pieces, place on lightly floured tray and cover with a clean damp cloth and set aside in a warm place for 30 minutes or until portions have doubled in size.
Form each dough ball into a round and roll/stretch/pat out on a lightly floured surface.
Pizzetta toppings:
Mozzarella, fresh or aged, or a combination
Cherry tomatoes, some whole, some split in half, (and some on trusses/vine if desired.)
Olive oil
Salt Pepper
Herbs, dried or fresh
Optional:  Capers, rinsed, sliced or chopped flavorful olives, sliced hot pepper such as serrano or jalapeno.
To assemble and bake Pizzettas: 
Preheat oven to 425˚ F
Brush baking tray with oil, place shaped pizzetta dough on oiled tray. Top dough with a thin drizzle of olive oil, mozzarella, salt and pepper place in oven and bake for 8 to 10 minutes, until cheese is melted. Remove tray from oven - sprinkle cherry tomatoes (& tomatoes on trusses if using) over cheese, (and dried herbs, if using), drizzle with olive oil. Return to oven & continue baking until tomatoes are heated through and shriveling, cheese has melted and pizzetta crust is golden brown.  Remove pizzettas from oven and if using FRESH herbs, sprinkle over top,  and optional garnishes if desired.  Serve right away.

If you use tomatoes still on the vine, just pull the vine stem and the tomatoes usually release very easily. ;)
Makes 6 to 8 small pizzas.

* 00 flour is superfine flour, preferred for pizza dough ~ it's wonderful stuff!
I cannot source it locally so I buy it from amazon.com, Ten 2.2 pound bags.

Pizza dough recipe adapted from Donna Hay.

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Potato Cakes with Jarlsberg Cheese and Rough Mustard Vinaigrette

Potato Cakes with Jarlsberg Cheese & Rough Mustard Vinaigrette

As shared from the kitchen of Once Upon a Plate by Mari

www.onceuponaplate1.com

Serves 6 to 8

These warm potato cakes are crispy on the outside with a creamy center. They are so good as a luncheon dish along with a salad, cup of broth based soup, or as a hearty appetizer. The green bean & vinaigrette garnish is optional and If you skip the vinaigrette - green bean garnish they become a fine side dish for any roasted or grilled meat or poultry.

Tip: If using, prepare the green beans and make the vinaigrette first, then set aside (or refrigerate) until you're ready to make the potato cakes.

Potato Cake ingredients:
About 2 1/2 pounds russet potatoes (6 to 8), scrubbed well
1 or 2 scallions, white and green parts finely chopped (or 2 Tablespoons snipped chives)
3/4 cups grated Jarlsberg, Swiss or Emmentaler cheese
2 Tablespoons sour cream
1/2 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper
Generous pinch cayenne pepper
1 Tablespoon butter
Oil and butter for frying (1:1 portions)

Optional Vinaigrette and Haricot Vert/Green Bean garnish:
Generous handful of slender green beans
2 Tablespoons grainy whole seed mustard (Dijon-type)
2 to 3 teaspoons mild vinegar (Sherry, Champagne or unseasoned rice vinegar)
1 to 2 Tablespoons good olive oil
Salt and pepper to taste

To make the potato cakes:
Preheat oven to 375˚F Using a fork, prick potatoes all over with a fork and bake directly on oven rack for about 1 hour, or until tender when pierced with a fork. You can peel the potatoes if you prefer (peel them while they are still hot). With an electric stand mixer (using paddle attachment) beat on low speed, or you may use a potato masher to break them up well. Add the scallions/chives, cheese, sour cream, salt, black and cayenne pepper, and butter, mix by machine or hand until completely combined. Loosely cover and allow mixture to cool.
To form and cook the cakes: Scoop out 1/2 cup portions and with wet hands shape them into patties about 3/4 to 1-inch thick and about 3 to 3 1/2-inches in diameter. Heat a griddle or large saute pan over medium high heat and spread with out. Non-stick pan works very well for this. Cook until golden brown, turn and cook until the second side is nicely browned. (About 5 to 7 minutes for each side, depending upon how thick the patties are and the temperature of your pan.) It's better to cook them longer and slower in order to heat them though and so they have a chance to gain a nice crisp outside crust.

Optional: Rough Mustard Vinaigrette and blanched green bean garnish.
In a small bowl whisk together the grainy mustard and vinegar. Gradually whisk in 2 to 3 teaspoons of good olive oil. If dressing is too thick add a few dribbles of cold water to attain desired consistency. Add freshly ground black pepper and whisk again. Taste for seasonings and adjust.

For the green beans; tip and tail a large handful of slender, fresh green beans or Haricot Verts, cut beans cross-wise into 1/4 to 1/2 inch pieces. Bring a medium size (2 to 3 quart) pot of water to a boil, add a teaspoon of salt, carefully drop the green beans into the boiling water for 30 seconds to 1 minute to blanch. Immediately scoop the beans out and rinse with cold water to stop the cooking. Drain well.

To assemble: Place potato cakes on plate, sprinkle beans around the perimeter, drizzle beans with the mustard vinaigrette. In order to maintain crispness of potato try to keep the vinaigrette away, allowing each diner to dip potato into the vinaigrette themselves. Shower a sprinkle of snipped chives or sliced scallion over the potatoes and serve while potatoes are still warm.
Enjoy!

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Korean Vegetable Pancakes (Pajeon)

Korean Vegetable Pancakes (Pajeon)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields 4 pancakes (8 to 9 inches in diameter)
Ingredients:
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon canola or other neutral oil
1 1/2 cups water (may need a little more)
5 scallions (green tops cut into 3-inch lengths, then julienned. White ends thinly sliced.
20 chive blades, thinly sliced (or 5 more scallions thinly sliced)
1 medium carrot, coarsely grated
1 small yellow or green summer squash, trimmed and julienned
Additional canola oil for frying the pancakes
For the dipping sauce (recipe is easily doubled):
4 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon rice or white vinegar
1 teaspoon sesame oil
1 teaspoon hot pepper oil (or 1/4 teaspoon Asian hot sauce)
1 to 2 garlic cloves, finely minced
Mix all together in a small bowl and set aside while making the pancakes.
For the pancakes:
Place the flour in a medium bowl. In a small bowl mix the beaten eggs and  water. Add the egg/water mixture, along with the 1 tablespoon oil, blend thoroughly until a smooth batter is formed. Stir in the scallion greens, the sliced scallions, chives, carrots, and squash.
Heat the oil in a 8 to 9 inch nonstick skillet over medium-high heat. Ladle about 1/4 of the batter, spreading over bottom of pan to make an even disc. Reduce heat to medium and cook until bottom of pancake is browned (about 3 to 4 minutes), flip and cook the other side for another couple of minutes.  Repeat with the remaining batter. As you remove pancakes from the pan you may drain on paper towels if necessary, keep warm in warm oven until all are cooked. (Or you may allow them to cool and serve at room temperature.)  To serve cut each pancake (pizza style) into 6 to 8 wedges, serve with the bowl of dipping sauce.

Recipe adapted from Mark Bittman, New York Times


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Tomato Slabs Roasted with Pesto and Parmesan

Tomato Slabs Roasted with Pesto and Parmesan Cheese
As shared from the kitchen of Once Upon a Plate by Mari 

(www.onceuponaplate1.com) 
Makes about 6 servings (recipe can be reduced, or multiplied easily)
Ingredients:
2 to 2 1/2 pounds large red tomatoes

• 3 tablespoons good quality olive oil
• 2 teaspoons dried oregano
• Kosher salt
• freshly ground black pepper
• 1/2 cup pesto, homemade, or your favorite store bought
• 1/2 cup freshly grated Parmesan cheese (or Romano, or Mozzarella)

Position oven rack in middle of oven, and preheat the oven to 425˚ (F) 

Core the tomatoes and slice them horizontally (through the equator) into 1/2 inch-thick slices. Place them in a single layer on a sheet pan lined with baking parchment for easy clean up. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, a light sprinkling of salt, and generous grinds of freshly ground black pepper.

Bake the tomatoes for 5 to 7 minutes. Remove from the oven, spread each slice with a layer of pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 5 to 7 minutes, until the Parmesan is melted. With a flat metal spatula arrange the tomatoes on a serving platter. May be served hot, warm, or at room temperature.  Enjoy!

Recipe adapted from "The Barefoot Contessa" by Ina Garten.

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