Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, August 25, 2014

Tuesday's Table for August 26, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Recipe Reminiscing's Rice Souffle.  This site is amazing!  Gorgeous recipes from the past - what a great treasure!  For step-by-step instructions on how to re-create this old-school souffle in your kitchen, head over and see Recipe Reminiscing.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!


zentMRS - Love in the Kitchen
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Wednesday, August 20, 2014

Roasted Beet Aioli


Today is Crazy Ingredient Challenge Day!  CIC is the headed up by Dawn at Spatula’s On Parade - this is one group of talented chef’s who come up with these recipes each month, made with, well, crazy ingredients!

Beets and eggs.  That is what this month's Crazy Ingredient Challenge was.  Wow.  I'm not a beet fan, so I was a bit concerned.  But then I realized that this is the reason I do these challenges - to stretch myself!

I considered making a cake with beets - like a carrot cake.  Then I thought of making a mayo and beet cake to feature the eggs a  bit more.  But, it's been too hot to bake, so I figured why not beet mayo?  Or beet aioli (a sort of garlic-y mayo that has its roots in southern France)?



Turns out, the earthy roasted beets make a nice foil to the tangy aioli.


And it makes a beautiful sauce to serve with grilled chicken!  For those of you who are french fries and mayo lovers, this is a perfect choice.



Looking for some great beet and egg recipes? Check out the rest of this month's creations!






Roasted Beet Aioli

by Susan @ Love in the Kitchen
Ingredients (1 cup)
  • 2-3 beets
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon yellow mustard
  • 1/4 cup vegetable oil
Instructions
Make the Beet Puree
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
Place the cut beets on a baking sheet and toss with the olive oil, salt, and pepper.
Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
Remove from the oven and sprinkle with salt and pepper. Let cool.
When the beets are cooled, puree in a food processor or blender until smooth.
Make the Aioli
In a glass bowl, whisk together egg yolk and garlic.
Combine lemon juice and mustard in a separate bowl then thoroughly whisk half into the yolk mixture.
Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands).
Increase the oil flow to a constant thin stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Stir in the fully cooled beet puree until combined.
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Monday, August 18, 2014

Tuesday's Table for August 19, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Icebox Cake Makeover from Butter, Basil and Breadcrumbs.  I have been a fan of icebox cakes since I was a little girl.  Who doesn't love cookies and whipped cream?!  This one takes grandma's icebox cake to a whole new level!  For step-by-step instructions on how to re-create this gorgeous cake in your kitchen, head over and see her site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!



zentMRS - Love in the Kitchen
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Sunday, August 17, 2014

Grilled Garden Bruschetta


When you've had a long and busy week, and when the weather is extra-hot, you want dinner to be something simple on the grill.  This Grilled Garden Bruschetta is exactly what you need!


You are probably used to seeing bruschetta (Italian pronunciation: [bruˈsketta]) made with raw tomatoes.  Bruschetta is a traditional Italian snack or appetizer made with grilled bread and herbed tomatoes.  The dish probably originates in ancient Rome, when olive growers bringing their olives to the local olive press would toast slices of bread to sample their fresh-pressed oil.

Over time, bruschetta has evolved many different versions.  This version is based on bruschetta from Calabria, a region in southern Italy, forming the "toe" of Italy.




Grilling the tomatoes brings out their sweetness, and the the tangy goat cheese adds creamy richness to this dish.  It makes a great starter or even a light dinner.  I think you'll find you like this grilled bruschetta just as much as the bruschetta served at your local Italian restaurant!




Grilled Garden Bruschetta

by Susan @ Love in the Kitchen
Ingredients
  • 1 1/2 pounds fresh tomatoes, fully ripe but firm to the touch
  • 1 pound red bell peppers
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • Ground or crumbled dried red chili
  • 4 ounces soft Chevre cheese
  • 1/4 cup chopped fresh basil
  • 1 French baguette
  • 1/4 cup butter, melted
  • 1 garlic clove, minced
Instructions
  • Start your grill - a charcoal grill is wonderful, but a gas grill works well too.
  • Slice the baguette in half lengthwise. Combine the melted butter and garlic. Brush the cut sides of the baguette with the garlic butter.
  • Rinse and dry the tomatoes and peppers. Set the peppers on the grill about 3 inches above the coals. Grill the peppers until soft, and the skins are beginning to char.
  • Remove the peppers, place in a bowl and cover tightly with plastic wrap (this will make it easier to remove the skins).
  • Set the tomatoes on the gill. Grill or roast until they have softened and the skins are starting to split open.
  • While the tomatoes are cooking, remove the skins from the peppers and chop them into bite-sized pieces. Transfer them to a serving bowl.
  • Remove the tomatoes, using tongs, before they turn totally soft and slip through the grill.
  • Transfer the tomatoes to a serving dish and squash them lightly with a fork so that the juices run out a little. Immediately dress them generously with olive oil, salt, black pepper, and chili and mix the dressing into the tomato juices and peppers. Add the Chevre cheese and basil and stir to combine.
  • Toast the baguette, cut side down, over the grill. Serve the hot toasted bread with the tomatoes and peppers.
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