a food publication by mallory short
Special thanks to Donna Short for being my impromptu styling assistant. And my lovely dinner party crew, Jenna Lagonigro, Linsay Bittinger, Jon Riedell, Maddie Doherty, Madi Bergen, Marina Pappas, & Sara Clark. Recipes have been innovated from or been inspired by the following Cooking Light, Southern Living, MyRecipes.com, Joy the Baker, Cooking Channel, SkinnyTaste, and Spoon Fork Bacon. Copyright Mallory Short. editor, recipe tester, chef, photographer, graphic designer & event planner for this food publication
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When I think of my favorite meals they all revolve around sharing. More specifically they are meals consisting of tapas. These small plates are simple and flavorful providing a filling palette of food when shared with a group of people. No matter the location and even type of food the concept is the same. They are the best way I have found to try new things and make a night of a meal. “…[A] great meal is prepared, presented, and consumed: it lives on only in memory, and the residues of the experience suffer an ignominious end. There is no score, no paint on canvas…” (Ferran Adrià, Food for Thought). For this publication, I strove to represent my personal food discovery, presenting it in a relatable way by emphasizing the universal element of food. I created three collections of recipes each revolving around a favorite meal: “Italian Summer”, “Spanish Shadows”, and “Southern Fusion”. Each section is treated as a customizable menu and is specified to be enjoyed by a group of six people.
mallory short
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ITALIAN SUMMER ROSEMARY FOCCACIA BREAD // CLASSIC CAPRESE SALAD // BASIL PESTO RAVIOLI // PISTACHIO ASPARAGUS // SEARED SCALLOPS // GELATO AFFOGATO
pages 10-25
SPANISH SHADOWS SANGRIA // MANCHEGO MONTADITOS // SAUCY PATATAS BRAVAS // FETA ZUCCHINI SKILLET // GARLIC GAMBAS // MAHI & PEPPER PESTO // LEMON BARS
pages 26-41
SOUTHERN FUSION STRAWBERRY SPINACH SALAD // AVOCADO TOAST // QUINOA CAKES // PANCETTA BRUSSELS SRPOUTS // ROASTED SWEET POTATOES // ROASTED CHICKEN // PASTRY CRISPS
pages 42-59
focaccia bread caprese salad basil pesto ravioli pistachio asparagus seared scallops gelato affogato 10
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olive oil butter garlic pine nuts white wine white wine vinegar packet active dry yeast fresh basil fresh rosemary fresh parsley scallions 2 whole tomatoes 8 oz fresh mozzarella parmesan cheese 9-oz cheese-filled ravioli 12 large sea scallops
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introduction | italian | sharing small plates
My love of food and trying new things is a more recent development in the scheme of my life. The Mallory of 16 years and younger ate a diet limited to cheerios, open-faced crust less peanut butter sandwiches, plain pasta, and chicken nuggets. The summer after I turned 16 I traveled to Europe and as part of the experience found myself trying new foods, more as a necessity to not starve than anything else. I discovered that summer I liked such foreign foods as tomatoes, pesto, and occasionally onions (very strange foods, I know). Italy found me. That trip to Europe not only made me love traveling, but it made me love the experience of a meal for the community and culture it can introduce. While in Italy, I stayed with an Italian family for a few nights. They treated me to an amazing pot luck of Italy’s best one night. The mother made fresh basil pesto and I left Italy with a basil leaf pressed in my journal for memory. Italian food is perhaps the most approachable. When I was 17 and starting to enjoy cooking it was my first choice. For this recipe collection I rely on fresh ingredients, especially herbs like basil and rosemary. The variety of complexity makes it possible to prepare all six recipes for a dinner party. Don’t be afraid of making the focaccia bread from scratch despite the long list of steps. It is surprisingly easy with some advance planning. The asparagus and scallops should be cooked immediately before serving, while the others can be prepped in advance.
introduction | italian | plates
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I mixed this dough in the morning, covered it and put it aside in the fridge until dinnertime. If you want to make it and use it right away, let it rise in a warm area until it doubles in size or about 2 hours. Once finished serve immediately or save for later.
ROSEMARY FOCCACIA BREAD active 20 minutes total 3 hours makes 2 loaves 1 1/3 cups warm water 2 teaspoons sugar 1 packet of active dry yeast 3 3/4 cups all-purpose flour 1 1/2 tablespoons kosher salt, divided ~1/4 cup olive oil, divided 2 tablespoons chopped rosemary
1 Start by adding warm water, sugar, & yeast to a large mixing bowl. Whisk together and let it sit for about 5 minutes until it begins to bubble. Add the flour. Turn the mixer on and let the dough knead for about 5 minutes, then add 1 teaspoon of kosher salt. Knead 5 more minutes. 2 Dust your work surface with some flour and form the dough into a ball. Add about a tablespoon of olive oil to your mixing bowl. Drop the dough into the bowl and turn it over in the oil. Cover the mixing bowl with a dish towel or Glad press and seal. 3 About 45 minutes before dinner, take the dough out. Knead it about 10 times to redistribute the yeast and cut it in half. Then I roll out the two pieces of dough into organic shapes. Put a good amount of olive oil on both of your pans and add your dough. Cover the dough with glad press and seal and set aside for about 30 minutes for its second rise. 4 Preheat oven to 450°. Uncover the dough and using your fingertips make lots of small dents all over the dough’s surface. Drizzle olive oil on the dough making sure to try and fill every dent. Next, sprinkle the rosemary and kosher salt on the surface of the dough. 5 Cook for about 10 minutes or until golden.
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rosemary foccacia bread | italian | sharing small plates
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For a taste of Italy, one needs look no further than the simple of pairing fresh tomato, basil, and mozzarella. Chop and top on toasted baguette slices for a bruschetta variation.
CLASSIC CAPRESE SALAD active 5 minutes total 5 minutes makes 6 servings 2 fresh whole tomatoes 8 oz fresh mozzarella 1/4 cup basil leaves olive oil black pepper, kosher salt
1 Cut mozzarella and tomato into slices, using a serrated knife for the tomatoes. Add fresh basil leaves and arrange on plate. Drizzle with olive oil and grind fresh black pepper
variation | caprese bruschetta 1 Preheat the oven to 375 degrees F. Chop tomatoes and mozzarella. In a bowl, mix together and season very lightly with olive oil and pepper. Slice a baguette into 1-inch thick pieces. Top the bread slices with the mixture and place on a sheet pan. 2 Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving. Dress with basil leaves, a drizzle of extra-virgin oil, salt, and pepper.
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classic caprese salad | italian | sharing small plates
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If you only make one recipe in this publication go with this one. For such an amazing dish it is very simple. One could even say minimalistic. Go ahead and buy a basil plant to have on hand for fresh pesto like a true Italian.
BASIL PINE NUT PESTO RAVIOLI active 15 minutes total 15 minutes makes 6 small servings 9-oz package refrigerated cheesefilled ravioli 1/4 cup fresh basil 2 Tbsp pine nuts 2 Tbsp parmesan cheese 2 Tbsp olive oil 2 garlic cloves
1 Combine all pesto ingredients in a food processor and pulse. Meanwhile, cook ravioli according to package directions. Toss the pesto with the cooked ravioli.
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basil pine nut pesto ravioli | italian | sharing small plates
variation | watercress pesto 2 cups loosely packed watercress leaves 1/2 cup chopped toasted pecans 2 garlic cloves 1/2 cup grated Parmesan cheese 1/3 cup extra virgin olive oil
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Is it weird to admit the first time I made this recipe was the first time I actually enjoyed asparagus? I modified Joy the Baker’s recipe, but will never omit the crushed pistachios. The most challenging aspect of this recipe is not eating all the pistachios as you shell them.
CRUSHED PISTACHIO ASPARAGUS active 20 minutes total 35 minutes makes 6 servings 2 pounds large asparagus 2 tablespoons olive oil 1/2 cup shelled roasted and unsalted pistachios 2 tablespoons parsley
1 Preheat oven to 400 F. Rinse the asparagus and cut about an inch off of the stem ends. Pat the asparagus dry. Place the asparagus on a baking sheet in a single layer. Bake for about 5 minutes to dry the asparagus completely. Remove from the oven and drizzle with olive oil. Toss to coat.
vinaigrette 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar 1 tablespoon honey pinch sea salt several grinds of black pepper
2 Crush the pistachios in a sealed plastic bag using a hammer or kitchen mallet. Grind until fine. Arrange the asparagus in a single layer. Generously spoon the pistachio mixture over the asparagus. Flip the asparagus and cover the other side in remaining pistachio. 3 Place in the oven and bake for 10 to 15 minutes, until tender through. Remove from the oven and allow to cool slightly. 4 In a small jar or bowl, whisk together all of the vinagreitte ingredients. Drizzle over the roasted asparagus and top with parsley just before serving.
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crushed pistachio asparagus | italian | sharing small plates
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Scallops are an ideal small plate feature. Don’t skimp on the quality, chose the freshest available. Reserve this recipe for last when preparing other dishes. You will want to serve as soon as ready.
WINE SEARED SCALLOPS active 10 minutes total 35 minutes makes 12 large scallops 12 large sea scallops 2 tbsp parsley 1/4 cup dry white wine 1 tbsp chopped scallions 1 tbsp white wine vinegar 3 tablespoons chilled butter pinch kosher salt pinch black pepper
1 Rinse off scallops. Pat dry. Refrigerate on a plate for 20 minutes.
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wine seared scallops | italian | sharing small plates
2 Heat a large cast-iron skillet over medium-high heat. Combine wine, scallions, and vinegar in skillet bringing to a boil. Cook 3 minutes or until liquid reduces. Reduce heat to low. Add butter, whisking until butter is mixed in. Stir in parsley. Reserve parsley butter sauce. 3 Bring skillet back to medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan. Add sauce to scallops and serve.
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Italians are notorious for drinking expresso post meal. Gelato is another famed dessert. When you bring these two wonders together you get Gelato Affogato. A refreshing wake up dessert that can be made with cold brew coffee or expresso shots.
GELATO AFFOGATO active 5 minutes total 24 hours makes 6 servings 1 cup water 1 cup coffee grounds 3 cups vanilla gelato
1 Mix together water and coffee grounds in a cup or container. Let sit 24 hours for cold brew coffee. 2 Filter out the coffee grounds for your cold brew. Scoop half a cup vanilla gelato in each mug. Pour coffee over ice cream.
variation | expresso gelato affogato 1 Replace cold brew coffee process with shots of expresso.
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gelato affogato | italian | sharing small plates
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SANGRIA MANCHEGO MONTADITOS SAUCY PATATAS BRAVAS FETA ZUCCHINI SKILLET GARLIC GAMBAS MAHI & PEPPER PESTO LEMON BARS
SANGRIA // MANCHEGO MONTADITOS // SAUCY PATATAS BRAVAS // FETA
olive oil butter garlic red wine orange juice lemon lime orange pineapple apples yellow onion green onion parsley cilantro jalape単o tomato tomato sauce zucchini yellow bell pepper kale baguette red potatoes manchego feta egg chorizo shrimp mahi mahi
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ZUCC
CHINI SKILLET // GARLIC GAMBAS // MAHI & PEPPER PESTO // LEMON BARS
My first real experience with tapas came while in D.C. for Thanksgiving with my parents and sister. Not having made dinner plans for the biggest meal holiday of the year; we wandered from restaurant to restaurant looking for a good choice. We found ourselves into a traditional Spanish restaurant. Beautiful tiles covered not only the floor, but as many surfaces as imaginable with vibrant paintings on the walls. The food was even more incredible than the rest of this sensory experience. Flash forward 4 years and I am traveling around Spain last spring spending 10 days along the Mediterranean in Barcelona and Valencia. The lifestyle in Spain is so different that what I am used to. There are afternoon long siestas and late nights that turn into mornings. While there I ate dinner at midnight one night and the neighborhood restaurant was full with others doing the same. I did not only want to eat out though aka I was quickly spending all my money on eating food out. So, I bought fresh shrimp one night and made garlic gambas for the group of friends I was traveling with, enlisting assistants to do the dirty work of beheading the shrimp. Night two didn’t go as smoothly. I bought fish at the grocery store for a crazy good deal. Be alarmed when you see “fresh” fish for sale at 2 euros per pound. Thankfully I googled my toxic fish purchase and avoid eating the product of the most polluted river in the world. For my Spain inspired recipe collection, I put a twist on traditional tapas. I included classics, such as patatas bravas and garlic gambas, but introduced other recipes like a feta zucchini skillet and mahi with yellow pepper pesto. Be like the Spanish and enjoy your tapas with friends for hours on end.
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Both of these recipes are customizeable; there are many ways to make them your own. Sangria is basically the Spanish equivalent of punch. Eating the wine soaked fruit is my favorite part. Montaditos are small snack-sized sandwiches. These variation features the aged Spanish cheese Manchego.
SANGRIA // APPLE MONTADITO active 10 minutes total 4-6 hours makes 1 pitcher 1 bottle red wine 1 cup orange juice 1/2 pineapple, cored and diced 1 orange, sliced in to thin rounds and halved 1 lemon, sliced into thin rounds and halved
1 Add fruit to a pitcher, topping with orange juice and wine.Refrigerate 4-6 hours before serving to allow flavors to absorb.
active 10 minutes total 10 minutes makes 6 servings of 2 small toasts 1 baguette 2 apples, cut into wedges 4 oz manchego cheese
1 Cut baguette into 1-inch slices. Top each piece with an apple wedge and slice of manchego.
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sangria // apple manchego montadito | spanish | sharing small plates
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The backbone of tapas is the dish patatas bravas. With the most basic of ingredients, potatoes and a spicy tomato sauce, this dish will satisfy even your most picky guests. This recipe is courtesy of Cooking Light on myrecipes.com.
SAUCY PATATAS BRAVAS active 50 minutes total 50 minutes makes 6 small servings potatoes 4 cups (1-inch) cubed peeled red potatoes (about 1 1/2 pounds) 1 tablespoon butter 2 teaspoons olive oil 1/4 teaspoon salt 1/8 teaspoon ground red pepper 2 garlic cloves, minced sauce 1 teaspoon olive oil 1 cup diced onion 1/4 teaspoon salt 1/8 teaspoon ground red pepper 1 (8-ounce) can tomato sauce Parsley sprigs (optional)
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1 To prepare potatoes, place potato in a medium saucepan; cover with water. Bring to a boil. Cook 1 minute or until crisp-tender; drain well. 2 Heat a large nonstick skillet over medium-high heat. Coat with butter and 2 teaspoons oil. Add potato to pan; sauté 8 minutes or until browned, stirring twice. Stir in salt, red pepper, and garlic; sauté 1 minute. Remove potato from pan; keep warm.
sauce 1 To prepare sauce, heat pan over medium-high heat. Add 1 teaspoon oil to pan, tossing in onion. Sauté 5 minutes or until tender, stirring frequently. Add salt, red pepper, and tomato sauce; bring to a simmer. Cook 1 minute. 2 Pour onion mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Serve sauce with potato mixture. Garnish with parsley sprigs, if desired.
saucy patatas bravas | spanish | sharing small plates
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When I first started cooking I went through my mom’s old cooking light and southern living magazines tearing out spreads. In the evermore digital age, I have welcomed recipes from blogs. This recipe I adapted from the blog skinnytaste.com. The feta is essential.
FETA ZUCCHINI SKILLET active 20 minutes total 20 minutes makes 6 small servings 1 garlic clove, finely chopped 1 tbsp extra virgin olive oil 3 zucchini, diced 1 large tomato, cored, seeded and diced 1 green onion, thinly sliced 1 tbsp minced fresh cilantro or cilantro paste 1 tsp minced jalapeĂąo 1/2 cup feta fresh lime juice, to taste salt, to taste freshly ground black pepper, to taste
1 Bring a cast iron skillet to medium heat, cooking garlic in oil for 1 minute. Stirring occasionally, add zucchini and cook for 3 minutes. Add tomato and green onion cooking for another 3 minutes.
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feta zucchini skillet | spanish | sharing small plates
2 Remove skillet from heat. Stir in cilantro, jalapeĂąo and lime juice, seasoning with salt and pepper. Top with feta before serving hot.
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Have you noticed a trend called garlic? I heavily embrace garlic in my cooking and this dish is far from an exception. So simple; so good. With a short cooking time and small window to eat it while its hot save this dish to cook last.
GARLIC GAMBAS [SHRIMP] active 15 minutes total 15 minutes makes 6 small servings 4 cloves garlic, minced 1 pound large shrimp, shelled 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon baking soda Pinch red pepper flakes 2 tablespoons chopped fresh parsley leaves
1 In a large bowl add shrimp, minced garlic, 3 tablespoons olive oil, salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
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garlic gambas [shrimp] | spanish | sharing small plates
2 Bring skillet to heat over medium-high heat. Add shrimp mixture and cook, tossing and stirring constantly until shrimp are pink, about 2 minutes. Add parsley and toss to combine. Season to taste with salt. Serve immediately.
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To continue on a seafood kick barbecue mahi mahi with a rich paprika spice blend. The yellow pepper pesto is best found topping mahi. Don’t hesitate to experiment with its other uses. There is nothing better than having fresh pesto on hand.
MAHI & YELLOW PEPPER PESTO active 30 minutes total 30 minutes makes 6 small servings 1 1/2 lbs. mahi mahi filets 2 tablespoons olive oil Cilantro leaves
1 Combine all the rub ingredients in a small bowl. Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub.
barbecue rub 2 tablespoons Spanish paprika 1 1/2 tablespoon ancho chile powder 2 teaspoons ground cumin 2 teaspoons dark brown sugar 1 teaspoon kosher salt 1 teaspoon coarsely ground black pepper
2 Place filets on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Meanwhile grill the yellow bell pepper. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness.
yellow pepper cilantro pesto 1 large yellow bell pepper, grilled, peeled, seeded and chopped 1 clove garlic, minced 1 tablespoon pine nuts 1/2 cup chopped fresh cilantro leaves 2 tablespoons grated Parmesan 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly grated pepper
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3 Place grilled pepper in plastic bag to loosen skin. For the pesto, place pepper, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. Add oil. 4 Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.
mahi & yellow pepper pesto | spanish | plates
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These lemon bars come from my mom. While not inherently spanish they provide a nice sweet ending to this menu. These lemon bars are one of my favorite deserts, arguably my favorite non-chocolate desert. A bar of dark chocolate shared with the night’s last sips of red wine is always a good choice as well.
LEMON BARS active 25 minutes total 1 hour 15 minutes makes 24 bars 2 sticks unsalted butter, softened 1/2 cup and 2 tablespoons confectioner’s sugar, divided 2 cups all-purpose flour 2 cups granulated sugar 1 tablespoon all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 4 eggs, well beaten 1 heaping tablespoon grated lemon zest 1/4 cup lemon juice (about 4 lemons)
1 Heat oven to 350°. Coat a 13 x 9 inch baking dish with cooking spray or line with aluminum foil. 2 In a large bowl, blend butter and 1/2 cup confectioner’s sugar until well combined and smooth. Stir in flour until blend. Scrape into the prepared baking pan and press evenly into the bottom.Bake for 20 minutes or until crust is golden brown. Remove from oven and set aside. 3 In a large bowl, beat granulated sugar, flour, eggs, lemon zest and lemon juice until completely smooth. Pour over crust. Return dish to oven and bake at 350° for 25-30 minutes. 4 Remove and let cool completely. Sprinkle with 2 tablespoons confectioner’s sugar. Cut into 24 bars.
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lemon bars | spanish | sharing small plates
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AVOCADO TOAST
garlic pecans white wine white wine vinegar worcestershire sauce light mayonnaise dry mustard 1 egg thyme yellow onion green onions 1 lime 2 lemons 1 apple pint strawberries 1 avocado 1 lb fresh spinach 1 lb brussels sprouts 3 sweet potatoes
STRAWBERRY SPINACH SALAD
4 oz blue cheese 6 oz fontina cheese parmesan cheese 4 oz pancetta 2 lb chicken thighs/wings quinoa baguette puff pastry sheet
QUINOA CAKES & LEMON AIOLI
PANCETTA BRUSSELS SPROUTS
THYME ROASTED SWEET POTATOES
ROASTED CHICKEN THIGHS & WINGS
The principle that stands behind this food publication is the emphasis on sharing the experience of a meal. It is for bringing people together, breaking bread and enjoying your company. I grew up in the South and there is a strong emphasis on entertaining and celebrating occasions there that has been an influence on me. My freshman year of college living in Raleigh, North Carolina a few friends, new but already lifelong, and I decided to have a birthday surprise for our friend, Sara. Walking to the campus-dining hall, we “kidnapped� her blindfolding her and leaving the Clark for downtown. The destination was Humble Pie for a tapas dinner much to her surprise. This recipe collection is inspired by my experience growing up living around the south. It is an autumn menu, for the crisp fall days that follow the hot humid summer nights. Rather than present you with collards, fried chicken, fried green tomatoes, and biscuits I felt it more fitting for me to present southern fusion food. There are unexpected elements like avocado and quinoa with mainstays, such as sweet potatoes and pecans. The healthiest of my menus, it is my lightened up Thanksgiving dinner.
APPLE PECAN PASTRY CRISPS
Blue cheese is a yes / no ingredient. Personally, I’m a fan. Just omit it if you are not there is still plenty of flavor to go around. The homemade salad dressing really makes this recipe. Note you will not need all the dressing. Keep it refrigerated and you’ll have a homemade salad dressing to use for a week, or so.
STRAWBERRY SPINACH SALAD active 20 minutes total 20 minutes makes 6 side salads 1 lb. fresh spinach 1 pint fresh strawberries, sliced 1 cup pecans, toasted 1/2 cup blue cheese, crumbled
1 Combine all the dressing ingredients and blend until thick in a food processor or blender. Pour dressing into a container and refrigerate. 2 Layer spinach, strawberries, blue cheese and nuts in a large bowl. Pour on dressing and toss gently to coat.
dressing 1/3 cup sugar 1/6 teaspoon paprika 1/4 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 1/2 cup canola oil 1 1/2 teaspoons onion, minced 1/3 cup white vinegar
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strawberry spinach salad | southern fusion | sharing small plates
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What is my favorite superfood you ask? Look no further than the avocado. Eaten simply with a drizzle of olive oil or my new favorite, mashed on a crunchy piece of toast. Try swapping out the toast with naan and topping with a fried egg for a tasty alternative.
AVOCADO TOAST active 10 minutes total 10 minutes makes 12 small toasts 1 avocado, diced 1 baguette 1 teaspoon cumin 1 tablespoon olive oil 1 lime / lemon
1 Cut baguette into 1-inch slices. Top each toast with avocado, a sprinkle of cumin, drizzle of olive oil, and squeeze of lime. Mash with a fork and serve.
variation | fried egg avocado naan 1 Replace baguette slices with naan. Top the naan with a fried egg and slice into wedges.
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avocado toast | southern fusion | sharing small plates
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If a blog is called Spoon Fork Bacon you know they post things worth sharing. These recipe is a perfect example. Even people who do not particularly love quinoa will eat these cakes up. With a drizzle of lemon aioli you will want to make a meal of this small plate alone.
QUINOA CAKES & LEMON AIOLI active 45 minutes total 45 minutes makes 6 quinoa cakes 2 cups cooked quinoa (1 cup uncooked) 2/3 cup grated Fontina cheese 3 tablespoons all purpose flour 2 green onions, thinly sliced 1 egg, lightly beaten 2 teaspoons freshly ground black pepper 2 tablespoons extra virgin olive oil
1 For the cakes, place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. 2 Pour oil into a large sautĂŠ pan and place over medium heat. Form 6 patties and cook quinoa cakes for about 3-5 minutes on each side. This will need to be done in batches. 3 Blend aioli in a food processor until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.
lemon aioli 1/2 cup light mayonnaise 6 cloves garlic, roasted 1 lemon, zested and juiced 1/4 teaspoon cayenne pepper
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quinoa cakes & lemon aioli | southern fusion | sharing small plates
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I can remember trying brussels sprouts for the first time in my limited college dorm kitchen. I braised those freeze frozen suckers until they were a charred mush. Don’t make my mistake buy fresh brussels sprouts and saute them to perfection with crispsy pancetta and top with freshly grated Parmesan.
PANCETTA BRUSSELS SPROUTS active 30 minutes total 40 minutes makes 6 small servings 2 teaspoons olive oil 4 oz pancetta, diced 1/2 medium onion, diced 1 lb small to medium brussels sprouts, trimmed & halved 1/4 teaspoon kosher salt 3/4 teaspoon freshly cracked pepper 1/2 cup freshly grated Parmesan
1 In a medium pan, heat the oil over medium heat. Add the pancetta and cook until the fat begins to render from the meat. Add the onion and cook until brown. Add the brussels sprouts and stir to coat them evenly with the oil and rendered fat in the pan. Cook over medium heat for about 5 minutes, until the Brussels sprouts turn a bright green color. 2 Add 1/2 cup water and salt & pepper to the pan. Braise the brussels sprouts over low heat for 10-15 minute, or until they are tender. 3 Transfer to a serving bowl. Stir in the Parmesan and toss to combine. Serve warm.
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pancetta brussels sprouts |southern fusion | sharing small plates
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Sweet potatoes are a southern staple. Healthy than the average white potato, they are tastier too. They are the perfect accompaniment to the roasted chicken and brussels sprouts in this menu.
THYME ROASTED SWEET POTATOES active 15 minutes total 1 hour makes 6 servings 3 medium sweet potatoes, peeled and cut into 1 1/2 inch-thick rounds 2 tablespoons olive oil 2 large garlic cloves, minced thyme 1/2 tsp kosher salt 1/2 tsp crushed red petpper
1 Preheat oven to 450째. In a large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9 inch baking dish.
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thyme roasted sweet potatoes | southern fusion | sharing small plates
2 Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature.
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The seafood trend has been broken. I am not a pescatarian after all. A quite simple roasted chicken dish, but providing the perfect palette paired with the above flavors. Wings are easier for small plate eating, but either thighs or wings work well with this recipe modified from Cooking Light.
ROASTED CHICKEN THIGHS & WINGS active 15 minutes total 30 minutes makes 6 thighs/wings 1 tablespoon olive oil, divided 1 tablespoon minced garlic 2 teaspoons thyme, divided 1/2 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 2 lb package bone-in chicken thighs and wings 1/4 cup thinly sliced onion 1 lemon, cut into wedges 1/4 cup dry white wine 2 teaspoons butter
1 Preheat oven to 425째. Combine 1 teaspoon oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Loosen skin on thighs. Rub garlic mixture under loosened skin.
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roasted chicken thighs & wings | southern fusion | sharing small plates
2 Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add chicken thighs and onion to pan, skin side down; cook 4 minutes. Turn thighs over; top with lemon wedges. 3 Place pan in oven; bake at 425째 for 18 minutes or until done. Discard drippings (do not wipe out pan). Return pan to medium-high heat. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; add butter, swirling until butter melts.
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This recipe is the result of searching Pepperidge Farm’s website for uses of their Puff Pastry. The easiest, tastiest dessert I have in my repertoire. You’ll want to try this one. I have put my own spin on it adding apple as a sort of bite-sized apple pecan pie. Southern fusion at it’s best.
APPLE PECAN PASTRY CRISPS active 15 minutes total 30 minutes makes 12 crisps 1/2 cup packed brown sugar 2 tablespoons butter, melted 1 mackintosh apple, peeled, cored and diced 1/3 cup chopped pecans 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed according to package directions
1 Heat the oven to 400°F. Stir the brown sugar, butter, apple and pecans in a small bowl.
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apple pecan pastry crisps | southern fusion | sharing small plates
2 Unfold the pastry on a lightly floured surface. Roll the pastry into a 15 x 12-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Press the squares into the bottoms of muffin-pan cups. Place 1 heaping teaspoon apple pecan mixture in the center of each cup. 3 Bake the pastries for 12 minutes or until they’re golden brown. Remove the pastries from the pans and let cool on a wire rack.
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customizeable small plate menu
libations
SANG RIA C H A R D O N N AY
italian intro
F O C C AC I A B R E A D CAPRE S E SALAD B A S I L P E S TO R AV I O L I
savory
PA N C E T TA B R U S S E L S S P R O U T S R OA S T E D C H I C K E N W I N G S
sweet
A P P L E P E C A N PA S T RY C R I S P S
**FRESH FLOWERS / GOOD COMPANY / BEAUTIFUL EVENING**
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