Grilled Peach Bruschetta

Things are still humming along at full speed over here at Le Petit Chef headquarters, and since I'm buzzing around like a good little worker bee...or am I the queen bee of this operation? Yes, I think I quite like the sound of that.

Anyway, my point is that this blossoming little business of mine is still keeping me crazy busy, but I reaallly don't want my blog to suffer and withdraw into oblivion (kinda like it has been recently, dang). So naturally, when faced with such a dilemma I did what any good food blogger slash personal chef with overachieving tendencies would do: I lugged my camera along to one of the dinner parties I catered last week in order to share one of my most favorite summer appetizers with you. 

I don't know where on earth I got the crazy idea that I could somehow sneak in a fully styled photo shoot while preparing a six course dinner for twelve. #ChronicMultiTaskerProblems.

In reality all I had time to do was set the platter down, wipe my hands on my apron, snap a few quick shots and sprint back to the kitchen, so what you see is pretty much what you get today, folks. But what you get is sweet, juicy, smoky, summery goodness in the form of Grilled Peach Bruschetta!

I die. I mean, it is that perfect in all it's simple glory. Crunchy, charred ciabatta spread with a thin layer of rich, creamy burrata (so good with ricotta or goat cheese too, btw) and topped the most wonderfully ripe grilled peaches combined with flecks of tarragon, freshly cracked black pepper, flaky sea salt and a finishing drizzle of honey: it's everything that dreams are made of in one heavenly bite.

*Bonus: if you wind up with leftover grilled peach yumminess, use it up as a topping for your favorite grilled meat- thick, juicy pork chops would be my top choice, but chicken or fish would be just as delicious too!

serves 10-12
Ingredients
1 loaf ciabatta bread, thinly sliced
3 tablespoons olive oil, divided
8 ounces burrata cheese, torn
3 medium ripe peaches, halved and cored
2 tablespoons fresh tarragon
Flaky sea salt and freshly cracked black pepper, to taste
Honey, for drizzling

Instructions
1. Preheat and oil a cast iron or gas grill. Brush 2 tablespoons olive oil evenly over ciabatta slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.
2. Brush peach halves with vegetable oil or spray with non-stick spray. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium sized bowl.
3. Chop tarragon and add to bowl along with salt, pepper and remaining tablespoon of olive oil and mix to combine.
4. Spread a layer of burrata over each slice of ciabatta and top with a dollop of grilled peach mixture. Season with additional salt and pepper and drizzle with honey.

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Roasted Sweet Potato and Ricotta Flatbread with Arugula + Pomegranate

I catered a 1 year old's birthday party recently, but judging by the array of delicacies I prepared this menu was clearly for the adults. There was beef tenderloin on potato crisps with horseradish creme, smoked salmon on potato cakes with meyer lemon and capers, ahi tartare and more! But one dish in particular rose from the underdog ranks to a sweeping victory: my Roasted Sweet Potato and Ricotta Flatbread.

These humble grilled flatbreads adorned with bright, seasonal colors and flavors were gobbled up at an alarmingly faster rate than their fancier counterparts, and I can see why...it was one of those instances where all the ideal flavors and textures are perfectly aligned in one bite; the warm, chewy flatbread accented with char and flecks of fresh thyme. The rich, creamy ricotta balanced by a juicy burst of pomegranate juice. The softness and caramelization of roasted sweet potato challenged by a crisp, peppery note from the arugula. Not to mention those perfect jewel-toned fall colors jumping out at you from the hours d'oeuvres tray- who could resist??

makes 3-4 flatbreads
Ingredients
for the flatbread:
1 pkg. active yeast
1/2 tsp. sugar
1 3/4 cup flour
1 tsp. salt
1 tbsp. fresh thyme
3/4 cup water
1 tsp. olive oil

for the toppings:
1 tbsp. olive oil, divided
2 sweet potatoes, peeled and cut into 1 inch dice
1/2 cup ricotta
1 cup arugula
1/2 cup pomegranate seeds
salt and pepper

Instructions
1. In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough forms into a ball. Knead dough on a floured surface until smooth and elastic.
2. Coat a bowl with 1 tsp. olive oil, place dough in bowl and cover with a dishtowel. Leave to rise until doubled in size, about 1 hour.
3. Meanwhile, toss sweet potato with 1/2 tablespoon of olive oil, season with salt and pepper, spread in a single layer on a foil lined baking sheet and roast in a 400 degree oven for 20-25 minutes, turning once with a spatula. Set aside.
4. When the dough has doubled in size, punch down and knead lightly into a smooth ball. Cut dough into 3-4 pieces and with a rolling pin roll into 6 inch long roughly shaped rectangles.
5. Preheat a grill pan over medium heat. When grill is hot add flatbreads and cook about 1-2 minutes each side (do not flip until bubbles begin to form on surface). Remove from heat when bread begins to puff.
6. Brush flatbreads with remaining 1/2 tablespoon of olive oil. Evenly divide ricotta and sweet potato amongst each flatbread, season with salt and pepper and place on a baking sheet. Heat in a 400 degree oven for a few minutes until ricotta is warm. Remove from oven and scatter flatbreads with arugula and pomegranate seeds. Cut into squares or slices and serve immediately.

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Macaroni & Cheese Bites with Tomato Jam

Today I'm bringing you one of my favorite appetizers to serve at events where kids are in attendance, Macaroni and Cheese Bites! Mac and cheese is always a hit with adults and children alike, that's no secret. But when you transform that ubiquitous comfort food into a bite sized version people go absolutely nuts! 

I have a couple of tricks up my sleeve to take this cheesy, gooey treat to the next level- first, sprinkle a layer of golden, buttery panko breadcrumbs on top of each one. You could also use crumbled potato chips if you're feeling lazy, they would produce virtually the same end result. The point is, a little crunch goes a long way, creating a lovely textural balance. Listen to me, getting all technical...

My other little secret is the tomato jam. I love that it adds another layer of complexity and a fun pop of color, keeping this one bite item from being too one note. And the intense, sweet tomato flavor really packs a punch. It's my fancy little interpretation of ketchup, and since this recipe makes more than enough for the mac & cheese bites I have been loving the leftover jam with butter, toast and arugula and on crackers with goat cheese!

adapted from Food & Wine

Ingredients

for the macaroni & cheese bites:

1/2 lb elbow macaroni
2 1/2 tbsp unsalted butter, plus more for brushing
1/2 cup freshly grated Parmesan, plus 2 tbsp
2 tbsp flour
3/4 cup milk
4 oz cheddar cheese, shredded
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
2 tbsp panko breadcrumbs
salt and pepper

for the tomato jam:
1 lb ripe plum tomatoes, cored and coarsely chopped

1/2 cup sugar
1 large clove of garlic, finely chopped

1 tbsp lemon juice


1/2 tsp dried oregano

1/2 tsp salt

pinch of red pepper flakes

Instructions
for the tomato jam:
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then pour into hot, sterilized jam jars, screw the lids on and turn the jars upside down to cool completely.

for the macaroni & cheese bites:
1. Heat a small skillet over medium heat. Melt 1 tablespoon of butter and add panko, stirring occasionally until golden brown. Set aside.
2. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
3. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmesan and tap out the excess.
4. In a large saucepan, melt the remaining 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and remaining 1/2 cup of Parmesan and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni. Season with salt and pepper.
5. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle toasted panko over the top.
6. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs. Top each with a dollop of tomato jam, transfer to a platter and serve.

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Sweet Potato Plantain Cakes with Cucumber Pineapple Salsa

I created this recipe as an entry to Louisiana Cookin's 2013 Sweet Rewards Contest. The guidelines are to create a recipe using fresh, canned or frozen sweet potatoes in one of five different categories. I opted to use fresh for my recipe...it's always the way to go if you ask me!

I love making mashed potato cakes as a side dish for dinners, but I wanted to come up with a more unique version for the contest, so I created this bite-sized version using sweet potatoes for the appetizer category. I added plantains to the mixture for some exotic flair, and topped the cakes with a colorful cucumber pineapple salsa. Wouldn't these be perfect to serve at your next barbecue or summer cocktail party? 

 I hope you'll give these a try soon, and wish me luck on my very first recipe contest, eek! I think I might submit a recipe for the dessert category as well...if so I'll be sure to share it here too!

makes about 2 dozen
Ingredients
for the potato cakes:
1 medium to large sweet potato, peeled and sliced
1 ripe plantain, peeled and sliced
1/3 cup flour
salt and freshly ground pepper
1-2 tbsp coconut oil

for the salsa:
1/4 cup pineapple, diced
1/4 cup cucumber, diced
2 tbsp red onion, diced
1 tbsp jalapeño, diced
1 tbsp cilantro, chopped
1 tbsp freshly squeezed lime juice
1/4 tsp salt

Instructions
1. Place the sweet potato and plantain in a stockpot with rapidly boiling water and cook until potatoes are easily pierced with a fork, about 10 minutes. Drain and allow to cool.
2. While potatoes are cooling make the salsa by combining all ingredients in a bowl. Set aside.
3. Mash cooled potatoes and plantains using a potato ricer (or potato masher). Add flour and stir to combine. Season to taste with salt and pepper.
4. Form mixture into 1 inch patties using a small cookie scooper for uniformity. Transfer to a plate and chill for at least 30 minutes.
5. Heat coconut oil in a skillet over medium heat. When pan is hot, add potato cakes and cook for 2-3 minutes per side. Remove from pan and top with cucumber pineapple salsa.

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Spinach and Fava Bean Empanadas with Chimichurri Sauce

I love playing around with recipes that allow me to get in touch with my Latin heritage (Peru & Mexico, in case you were wondering). These empanadas were so much fun to make because they are a distinctively Latin dish with a decidedly lighter twist. Instead of a traditional meat or cheese filling, these savory pastries are packed full of fresh green fava beans, spinach, peas and green beans.  These gorgeous fava beans I spotted at the farmer's market earlier in the week had found their place in this perfect Springtime dish!

I'm kind of a sauce nut and a firm believer in using them to punch up the flavor of pretty much anything, so I paired the empanadas with one of my favorite South American sauces: chimichurri. This herb and garlic-based oil which is usually added to meat and fish dishes works just as well as a dipping sauce here. I hope you'll give them a try!

adapted from Food & Wine
makes 16 large empanadas or 32 small empanadas  
Ingredients
for the chimichurri:
1/4 cup coarsely chopped parsley
4 large garlic cloves, minced
2 tbsp fresh oregano leaves
2 tsp crushed red pepper
3 tbsp red wine vinegar
Salt and freshly ground pepper
1/2 cup olive oil

 for the dough:
1 1/2 cups water
1 tbsp salt
3 tbsp unsalted butter
2 tsp sweet smoked paprika (Pimentón de la Vera)
3 3/4 cups flour, plus more for dusting
Milk, for brushing on dough before baking

 for the filling:
10 oz fresh spinach
1/2 cup shelled fava beans (lima beans would also work well)
1/4 pound green beans
2 tbsp unsalted butter
3 tbsp olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
1 cup shelled peas
2 tbsp fresh mint, chopped
1 tbsp fresh thyme, chopped
Salt and freshly ground pepper

Instructions 
1. To make the chimichurri, combine the parsley, vinegar, garlic, oregano and crushed red pepper in a food processor until smooth. Season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
2. In a small saucepan, combine the water, salt, butter and paprika and bring to a boil. Pour the mixture into a large bowl and let cool to room temperature. Stir in the 3 3/4 cups of flour until the dough comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
3. In a saucepan of boiling salted water, cook the spinach for 1 minute. Transfer the spinach to a colander with a slotted spoon. Add the fava beans to the boiling water and cook until bright green, 1 minute. Transfer the fava beans to a plate with a slotted spoon. Add the green beans to the boiling water and cook until tender, 4 minutes. Drain and finely chop the green beans. Peel the tough outer skins from the fava beans. Squeeze the excess water from the spinach, then coarsely chop.
4. In a large skillet, melt the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook until fragrant, about 3 minutes. Stir in the spinach, fava beans, green beans and peas and cook, stirring, until heated through, about 2 minutes. Stir in the mint and thyme and season with salt and pepper.
5. Lightly oil 2 large baking sheets. On a floured work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch round biscuit cutter, cut out 32 rounds from the dough (or 16 rounds using a larger biscuit cutter). Moisten the edge of 1 dough round with water. Mound 1 tablespoon of the vegetable filling on half of the round and fold the other side over. Press to seal the dough and pinch at intervals to make pleats. Repeat with the remaining dough rounds and filling.
6. Arrange the empanadas on the prepared baking sheets, brush the tops with milk and bake at 350 degrees in the upper and lower thirds of the oven for about 30 minutes, until browned. Serve the empanadas warm or at room temperature with chimichurri sauce.

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Heirloom Tomato & Goat Cheese Mousse Napoleon with Herb Oil & Toasted Hazelnuts

Spring is in full bloom here in beautiful Santa Barbara, and with it comes a whole new crop of seasonal ingredients to inspire my dishes. I love incorporating all the colors and vibrant flavors of the warmer seasons into my food! This Heirloom Tomato and Goat Cheese Mousse Napoleon makes for a stunning presentation but couldn't be easier to prepare- no cooking required! It's the perfect thing to serve as the first course at a dinner party.

This dish was partly inspired by the wild mint scattered throughout my garden...it's actually starting to take over a bit but I don't mind, I'll just keep finding new ways to put it on the plate! Making herb-infused oil is a clever way to use up an abundance of herbs, and it also adds brightness and bold flavor to any dish. Try adding the leftovers to a homemade salad dressing and drizzle it over meat, fish, vegetables or pasta! And here's another tip: the goat cheese mousse has several uses as well. It makes various cameos in my catering menus and is absolutely wonderful piped onto little puff pastry tarts with a bit of jam or over fresh figs drizzled with honey.

What other uses can you think of for the herb infused olive oil and goat cheese mousse? I'd love to hear your suggestions!

adapted from Giada De Laurentiis

Serves 4 
Ingredients 
3 heirloom tomatoes, sliced 3/4 in thick
8 oz goat cheese, room temperature
1/4 cup heavy cream
1/4 cup mint leaves
1/4 cup basil
1/2 cup olive oil
1/4 cup hazelnuts salt & freshly ground pepper

 Instructions 
1. Toast hazelnuts on a foil lined baking sheet at 350 degrees for about 10 minutes. Rub between a dish towel to remove skins and set aside to cool. Chop hazelnuts coarsley when cooled.
 2. Add the mint and basil to a food processor and pulse a few times. Gradually add olive oil in a slow stream with the machine running. Season with salt and pepper and set aside.
 3. Combine goat cheese and heavy cream in a medium bowl and beat with an electric mixer until light and fluffy. Season with salt and pepper and set aside.
 4. To assemble, place half the tomato slices on serving plates and top each with a spoonful of the goat cheese mousse. Layer with another tomato slice and another spoonful of mousse. Drizzle with herb oil and scatter hazelnuts around the plates.

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Sweet Potato Fries with Beet Ketchup & Truffle Honey Mustard

Sweet potato fries are one of my favorite snacks/side dishes, but I've had a heck of a time experimenting with various cooking methods in order to get them just right. They tend to turn out limp and mushy whether they are baked or fried, cut into rustic wedges or perfectly julienned. But after several mediocre attempts at recreating a restaurant-worthy fry I finally nailed it, so I wanted to share two imperative steps that will ensure that ever-elusive crispy texture:

 1.) Soak your potatoes in water for about an hour prior to baking in order to coax out some of the starches. Starch holds moisture in the potato, and the more moisture in the potato, the harder it will be to crisp up. It may seem counter-intuitive, but just try it and see! Just make sure to get the potatoes as dry as possible using paper towels (or even a blowdryer!) before baking.

 2.) Coat the fries in a thin layer of corn starch before baking- this is EVERYTHING.

 I made two fun dipping sauces to accompany the french fries. Now, we've all had ketchup and we've all had honey mustard, but I punched them both up by adding some unexpected flavors- I just love a twist on the same old thing. I had some leftovers from a batch of homemade ketchup so I added pureed roasted beets and a bit of balsamic and ginger for a nice kick (you could easily make this with store bought ketchup though). Then I whipped up some honey mustard and mixed in a few drops of truffle oil at the end. Yum! What are your favorite dipping sauces for french fries?

Ingredients
for the fries:
2 sweet potatoes, peeled
1-2 tbsp canola oil
1-2 tbsp cornstarch
salt and pepper, to taste

for the beet ketchup:
2 medium sized beets, roasted and peeled
1/2 cup ketchup
2 tbsp balsamic vinegar
2 tbsp olive oil
1/2-inch piece fresh ginger, peeled and minced
salt and pepper, to taste

for the truffle honey mustard:
3 tbsp mayonnaise
2 tsp honey
2 tsp spicy brown mustard
1 tsp apple cider vinegar
1/8 tsp truffle oil
salt and pepper, to taste

Instructions
1. Using a mandolin, cut potatoes into thick julienned slices. Soak in a bowl of cold water for approximately 1 hour.
2. Meanwhile, make the dipping sauces: for the beet ketchup, cut the beets into 1-inch chunks and transfer to a food processor. Add the ketchup, vinegar, olive oil, ginger, salt and pepper. Process until the mixture is smooth, 2 to 3 minutes. Strain mixture through a fine mesh sieve into a small bowl, pressing down on solids with a wooden spoon For the truffle honey mustard, whisk all ingredients together in a small bowl. Set dipping sauces aside until ready to serve.
3. Preheat oven to 425 degrees. Drain potatoes and pat with paper towels until very dry.
4. Place cornstarch in a plastic bag and add potatoes. Secure the top closed and shake vigorously to coat potatoes. Remove from bag and place onto a parchment lined baking sheet.
5. Coat fries with oil and spread fries in a single layer, taking care not to overcrowd the pan (otherwise the potatoes will steam).
6. Bake for 15 minutes, rotate pan and cook for another 5-10 minutes. Season with salt and pepper just before serving.

*Optional: add a bit of cinnamon and brown sugar to your french fry seasonings, I love it this way!

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Butternut Squash Hummus with Baked Garlic-Sage Pita Chips

Our local farmers market has a stand that sells a deliciously diverse variety of hummus flavors such as "spicy black bean" and "roasted garlic & artichoke". It got me thinking about the wonder of hummus and how the simple combination of pureed chickpeas and sesame paste openly welcomes just about any flavor into its creamy fold. So imagine my delight when rummaging through my kitchen one day and finding myself with a can of chickpeas in one hand and a lonely butternut squash (waiting ever so patiently to end up in something) in the other. I immediately knew what to do, and feeling particularly inspired on this day, I paired it with a batch of homemade pita chips, baked to golden perfection and seasoned with a couple of butternut squash's best mates: garlic and sage. Enjoy, and be sure to share your favorite hummus flavors with me in the comments below!

Ingredients
for the hummus:
2 cups butternut squash, peeled, cut into 1 inch squares and roasted
1 can garbanzo beans, drained and membranes removed (this little step will aid in achieving an ultra smooth and creamy hummus- trust me, it's worth it)
1/2 cup tahini
3 tablespoons olive oil
2 cloves garlic
juice of 1/2 lemon
1/4 tsp cumin
1/8 tsp cinnamon
salt and freshly ground pepper, to taste

for the pita chips:
4 pitas, cut into 8 wedges each
2 tbsp olive oil
1-2 cloves garlic, minced (I always use a microplane grater for this)
1 tbsp chopped fresh sage
salt, to taste

Instructions
1. Preheat oven to 375 degrees. Toss pita wedges in a bowl with olive oil, garlic and sage until evenly coated. Season with salt and arrange in a single layer on a baking sheet.
2. Bake for 12-15 minutes, turning once, until pita chips are golden and crunchy. Remove from oven and cool completely.
3. While pita chips are baking, combine squash, garbanzo beans, tahini, oilive oil, lemon juice, cumin, cinnamon, salt and pepper in a food processor and blend until smooth and creamy. Transfer to a bowl and serve with pita chips and/or assorted raw vegetables.

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Miniature Baked Potatoes

The holidays are here, people, and that means holiday parties. And holiday food! With that in mind I wanted to share one of my favorite finger food recipes. These mini baked potatoes are warm and comforting, the perfect bite sized creation to share at your next gathering. Who can resist a tiny hot potato? They have always been a hit at parties- I just love to watch people pop them into their mouths like gumdrops! But the best part about them (besides their overall cuteness and tastiness) is the fact that they can be prepared well in advance and served up easily, benefitting the host or hostess in the art of time management in event planning. And this is why they have secured a cozy little spot in the rotation of my winter party menus. I usually serve them with a creamy gorgonzola filling and garnish them with freshly snipped chives, but I have also included a creme fraiche and caviar version for a fancier touch. Either way, make sure to pair with a glass of bubbly!

serves 8-12
Ingredients
40 baby potatoes
4 tbsp olive oil
1/2 cup plain greek yogurt
1/4 cup gorgonzola, crumbled
2 tbsp fresh chives, chopped
1/2 cup creme fraiche
2 tbsp caviar
coarse sea salt and black pepper, to taste

Instructions
1. Preheat oven to 350 degrees. Wash and dry potatoes and toss with olive oil to coat. Season potatoes generously with salt and bake for 45-50 minutes, until the potatoes are tender.
2. Meanwhile, mix greek yogurt and gorgonzola in a small bowl until well combined.
3. When the potatoes have cooled a bit, gently score the top of each with a small "x" using a knife. Press gently with your fingers to create an opening (if any potatoes are having a hard time staying upright, slice off a bit from the bottom to create a level surface).
4. Top half of the potatoes with a generous spoonful of the gorgonzola mixture and garnish with chives. Top the other half with creme fraiche and garnish with caviar. Serve warm or at room temperature.

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