Happy New Year!!! In this New
Year we have decided to be healthier, as I believe everyone says they will be!
Michael being a chef makes it difficult for him to adhere to this, but I have
decided to try and eat Paleo-ish for a bit. I mean why not!? For a paleo dish we
have created a Paleo Brunch Crostini with Tomato Caviar, not all brunches need
to leave you feeling heavy!
Ingredients: makes about 5-6
Crostini:
1 cup almond meal
1 egg
1 ½ Tablespoons unsalted butter,
chopped
Toppings:
5 eggs
3 small avocadoes
1 Tablespoon red wine vinegar
Pinch of salt
2 large tomatoes
4 slices thick prosciutto or any
other meat you would like to put on top
Start by making the crositinis,
since they are made with almond meal, they are gluten free and very low carb
which is awesome. Preheat the oven to 375 degrees, and combine all the
ingredients in a food processor and combine until you make a dough. Roll a
small ball in your hands and pat down to make your crostini about an 1/8 of an
inch thick. Bake for 16 minutes, rotating half way through.
Next prepare your toppings!
Avocado: With a fork cream
together red wine, avocado, and a healthy pinch of salt.
Egg: Slow cook you eggs. Place
eggs in water, then on the stove. Bring to a boil, once boiling, remove from
heat and let cover for 2 minutes. Remove from water and place in cold water to
stop the cooking. Remove the shell and chop.
Tomato Caviar: cut the top off of
the tomato so that you can see all the pockets with the seeds. Using a sharp
knife, slice in between the meat and the seeds of the tomato so that you are removing
the meat from the seeds. Next carefully detach the seeds and they should come
right out!
Prosciutto: Chop into pieces, you
can either crisp it on the stove for about 3 minutes, or leave as is.
To put the crostini together
first put down the avocado, then the egg, top with prosciutto, and tomato
caviar, and sprinkle with salt. Enjoy your deliciously healthy and awesome
brunch crostini!
Oscar season is upon us. We have
received all of the screeners in the mail, and have our personal favorites. It
is a fun time of year, when you can cuddle up with your loved one and watch a
good movie. This year to celebrate the Oscars we are going over to our very
good friends’ Jackson and Yasmine to eat some wonderful food, drink some
dranks, and watch some glorious fashion and award giving. Mikey and I were
thinking what do we enjoy the most with movie watching, and we thought pizza!
So we have made you a really simply pizza crostini, or a pizzette you could
say. Though the first thing to our mind isn’t stuffed mushrooms, to Hell with
that, it should be! So we have also made a fabulous tarragon goat cheesed
stuffed mushrooms.
Predict those awards, critique
the fashion, and stuff your face with pizza on the couch!! Not to mention the
wonderful blood orange champagne cocktail.
*Chiffonade= cutting herbs or
greens in to long thin strips by either layering or rolling up the greens.
Ingredients: serves 12-15
Pizzette:
1 Baguette
½ cup tomato puree
2 Tablespoons tomato paste
1 pinch garlic salt
2 balls buffalo mozzarella
5 basil leaves
Stuffed Mushrooms:
15 cremini mushrooms
¼ cup goat cheese
2 sprigs tarragon
1 Tablespoon olive oil
Blood Orange Mimosa:
Champagne
Blood orange
Maybe you should make this
cocktail while you prepare the food, because it is very refreshing and a simple
twist on a mimosa. Simply squeeze the juice of a blood orange into a glass and
top off with champagne, and then garnish with a blood orange slice. So sleek!
The first thing you should do is
prep all of your ingredients and preheat the oven to 350 degrees. Slice the
baguette on a diagonal slice so the bread is about a ¼” thick, set aside. Next
slice all the mozzarella about the same thickness, set aside. Next roll up your
basil leaves tightly, and using a sharp knife chiffonade all the basil, set
aside.
To make the sauce simply mix the
past, puree, and garlic salt together.
Now we assemble the pizzettes.
Cover the bread in the tomato sauce, then lay down some mozzarella, and top it
off with basil. Lay the pizzettes out on a baking sheet leaving room for the
mushrooms.
In order to make the mushrooms,
pull the stems out, and if need be use a paring knife to cut the rest of the
stem out. Put the mushrooms in a bowl, and coat them with the olive oil. Chop
up the tarragon and in a separate small bowl mix together the tarragon and goat
cheese. Fill the mushrooms with the cheese mix until overflowing a bit. Place
on the baking sheet.
Put the baking sheet in the oven
and bake for 10 minutes, pull out and remove the pizzettes, and then put the
baking sheet back in the oven and bake for another 5 minutes.
Now enjoy your delicious Oscar
food! Hurray!
