Onion Dip

See the chip bowl and the dip with it (in the silver bowl and in the bowl in front of the chip bowl)?

You NEED this dip in your life, my friends.  I made this for my Christmas cookie party and had rave reviews.  It is insanely good.

Onions are caramelized for about an hour (if you have more time to caramelizr them, go for it!).  After the onions are caramelized, you mix them into a combination of sour cream, mayonnaise, and cream cheese (AKA the trifecta for a great dip).  The dip is seasoned with salt and pepper, and just a bit of cayenne.

Serve this with some great chips, and you’ll be the hit of the party.  The leftover dip will be perfect over a steak sandwich.  After you try this dip, you’ll never want to buy a premade onion dip again.

Onion Dip
Yields 3 cups

Ingredients:
1/4 cup or half a stick of butter
1/4 cup extra virgin olive oil
3 large sweet onions
1/2 cup sour cream
1/2 cup mayonnaise
4 oz. cream cheese, room temperature
1 tsp. salt
1/2 tsp. cayenne pepper
More salt and black pepper, to taste

Directions:
Cut the onions in half and slice them into thin 1/8 inch half rounds.  In a large sauté pan, heat the butter and oil over medium heat.  Add the onions and salt, and sauté for 10 minutes.  Reduce the heat to medium low and continue to cook for about an hour until the onions become more brown and caramelized.  Remove from heat and allow to cool.

In a large bowl, add the cream cheese, sour cream, and mayonnaise, and using an electric hand mixer, beat until smooth.  (Alternatively, you can use a stand mixer with the paddle attachment.) Add the onions and the seasonings.  Serve at room temperature.

Source: Ina Garten’s Barefoot Contessa  

Mini Lasagna Cupcakes

Food shows are my background noise when I'm home.  They're happy, and it's always interesting to which to listen.  Though, right now my background noise is the Hallmark Channel - I love the Christmas movies!  Last year, I caught an old episode of Rachael Ray where these mini lasagna cupcakes were featured, and they were an appetizer at my party.  

When I have my Christmas party, I always try to find appetizers that work as finger food.  It's harder for people to stand around and mingle if they have to balance a plate with forks and knives.  I had no leftovers when I made these - a sign of a successful appetizer in my book!

For these lasagna bites, pull out your mini muffin tin!  Instead of lasagna noodles, won ton wrappers are used. I took a small jar lid and placed it on top of the won ton wrappers to cut them to fit the muffin tins.  After that, you make up a traditional lasagna cheese base with ricotta, mozzarella, and parmesan.  Then, just layer between the cheese mixture and tomato sauce.  You can prep these a day ahead and bake right before your guests come over.

The hardest thing about making these?  Finding won ton wrappers! It took four stores to find them!

Mini Lasagna Cupcakes

Yields 48 cupcakes

Ingredients:

1 package won ton wrappers

1 /2 grated Parmesan Reggiano cheese

1/2 cup mozzarella cheese, shredded

1/2 cup ricotta 

1 egg

1 tomato sauce jar (32 oz.)

1 tbsp. salt

1 tbsp. pepper

Directions:

Spray a mini muffin tin with non-stick spray or grease with butter, and set aside.  Preheat oven to 350°F. 

In a medium bowl, mix the three cheeses egg, salt, and pepper, and set aside.

Cut the won ton wrappers with a small cookie cutter so that they will fit into the muffin cups. Set aside, and cover with a damp paper towel so they don't dry out.

Add a heaping teaspoon of sauce to the bottoms of a greased muffin tin. Place a won ton wrapper over the sauce, then add some cheese, and then add another won ton wrapper.  Repeat and top with some of the cheese.

Bake for 20 minutes or until golden brown.  

Source: Rachael Ray Show

Caramelized Onion and Apple Gruyere Tarts

These caramelized onion and apple tarts are topped with gruyere, thyme, and chives, and all of this goes on top of puff pastry for the tart.  This is an easy yet elegant appetizer. These appear nearly every year at my Christmas party and pair quite well with sparkling wine!

The longer you caramelize onions, the better they are.  Using tart apples really makes the caramelized onions pop in flavor, and the nutty Gruyere only enhances it! If you have more time and can caramelize the onions for closer to an hour, your taste buds will be rewarded. :) These can be made ahead and can be served at room temperature.

Caramelized Onion and Apple Gruyere Tarts
Yields 36 tarts

Ingredients: 
2 tbsp. extra virgin olive oil1 1/2 lb. (750 g) sweet onions, halved and thinly sliced2 tbsp. unsalted butter
1 lb. Granny Smith apples, peeled and sliced 1/8 inch thick
1 tsp. granulated sugar
1 1/2 oz. Gruyere cheese, grated
2 tbsp. Minced fr sh chices
1 tsp. Chopped fresh thyme
1 package 1 lb. frozen puff pastry dough, thawed
1 egg beaten with 2 tbsp. Water
Salt and ground pepper, to taste

Directions:
Position 1 rack in the upper third and 1 rack in the lower third of an oven.  Preheat to 400°F.  Line 2 baking sheets with parchment paper.

In a large fry pan over medium heat, warm the oil.  Add the onions and a few sprinkles of  salt and cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Transfer to a large bowl and let the filling cool to room temperature.

In the same pan over medium heat, melt the butter.  Add apples and sugar, and stir to coat the apples. Stir and cook, until the apples are just starting to caramelize and have softened, about 10 minutes. Transfer to the bowl with the onions and stir in the cheese, chives, thyme, and a few sprinkles of pepper.

Cut the puff pastry into 2-inch squares and place on the prepared baking sheets, spacing the squares about 1 inch apart. Brush the pastry squares with the egg mixture and place a heaping 1 tbsp. topping in the center of each square. Season with salt and pepper.

Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until the pastry is crisp underneath and golden brown, about 25 minutes. Transfer the baking sheets to wire racks. Let the tarts cool to room temperature. Serve at room temperature. 

Source: Williams-Sonoma Wine Club

Zucchini Gruyére Scones

Today's recipe is inspired by the Flora Bar in NYC, which is known for their savory scones.  These flaky buttery scones are studded with nutty aged Gruyére cheese and zucchini along with a hint of Herbes de Provence--and they are topped with Maldon sea salt flakes.  I made for these scones for this month's wine club.

Gruyére is one of my favorite cheeses, and I especially like the cave aged versions.  The younger ones are very creamy and have a slight sweetness, but the fully aged (especially the 24 month aged) ones have a more complex nutty flavor that is slightly more salty and firm in texture.  The aged ones even seem to have white crystals develop.  And, yes, cave aged means it is actually aged in a cave in Switzerland.   The cave air helps the cheese develop a different and deeper complexity.

When baking scones, cold dough is key!  I prefer to freeze scones before baking.   It relaxes the gluten, which makes them more tender.  It also chills the fat from the butter, which makes them flakier.

These scones don't have a large rise, and I would attribute that to a lack of egg.  If you want a higher rise, I would substitute one egg for an equal volume of the cream in the recipe (so, I would probably do 3/4 cup cream and 1 egg).

These scones would be great for an appetizer, brunch, and afternoon tea!

Zucchini Gruyére Scones
Yields 3 dozen mini scones

Ingredients:
3 tbsp. baking powder
3 tbsp. granulated sugar
1 1/2 tsp. Kosher salt
1 tsp. ground pepper
1/2 tsp. Herbes de Provence
390 grams all-purpose flour (3 1/4 cups)
6 oz. or 3/4 cup cold butter, diced
1 cup heavy cream, plus an additional 1/2 cup for brushing
2 medium zucchini, shredded with excess liquid squeezed out
6 oz. Gruyére cheese, cut into small 1/4" cubes
Flaky sea salt, to sprinkle

Directions:
In a large bowl, whisk together the dry ingredients (baking powder, sugar, salt, Herbes de Provence, flour, and pepper).

In the bowl of a stand mixer, add the butter and the dry ingredients.  Mix on medium-low speed until the mixture becomes crumbly.  Gradually add 1 cup of heavy cream into the mixture.  The dough will begin to clump together and form a more cohesive dough.  Then, add the zucchini and the cheese and mix on low until everything is combined.

Take the dough onto a floured large piece of parchment paper.  Cover the dough with another piece of parchment paper, and roll out gently to about 1 inch think (if you try to put the rolling pin on the dough, it will likely stick and get messy).  Take the dough, leave it covered it with parchment paper, and place it in the freezer for at least 4 hours.

When ready to bake, preheat oven to 400ºF.  Using a dough scraper or sharp knife, cut the dough into small triangles to bake.  Place the triangles onto a lined cookie sheet about 2" apart.  Brush the tops with heavy cream and sprinkle with the sea salt.

Bake scones, rotating halfway through, for about 30 minutes, or until golden brown.  Remove from oven and transfer to a cooling rack.

Source: The Flora Bar in NYC

Balsamic Chicken Wings

Yay!  Summer time is officially here this week.  Summer is my favorite season -- it always feels more relaxed and carefree.  I love being outside during the summer, whether it's hanging by the water (which is more difficult to do in Colorado), being in the park, or eating on a patio.  Today's recipe would be great for any potluck.

Chicken wings are marinated in a combination of balsamic vinegar, honey, brown sugar, and soy sauce with garlic and rosemary.  The chicken then gets baked, and while it's baking, you cook the remaining marinade (bring it to a boil to kill any bacteria).  After the chicken is done, you brush it with the marinade and garnish with sesame seeds and parsley.

These were not overly sweet wings, despite the honey and brown sugar--the balsamic vinegar and soy sauce help cut the sweetness, which I appreciated.  :)  The chicken was crispy on the outside and tender on the inside - the sign of a good chicken wing, right?

These are a little sticky to eat, so make sure plenty of napkins are on hand.

Balsamic Chicken Wings
Yields about 5 servings

Ingredients:
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, minced
1 lb. chicken wings (about 10-12)
2 tbsp. sesame seeds
1/4 cup chopped fresh parsley

Directions:
In a large re-sealable plastic bag, add the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and minced garlic.  Seal the bag, and shake and squeeze the contents to dissolve the honey and brown sugar.  Then, add the chicken drumsticks to the bag and seal with as little air as possible.  Place in the refrigerator and marinate for at least 4 hours later.

Preheat the oven to 450ºF.  Line a baking sheet with foil, and place the chicken on the baking sheet.  Bake for about 30 to 35 minutes or until the skin begins to caramelize.  While the chicken cooks, place the marinade into a wall saucepan.  Bring the marinade to a boil, and then reduce the heat to simmer and cook over low heat until thickened, about 15 minutes.

Then, use a pastry brush to brush the cooked marinade on the chicken.  Sprinkle with the sesame seeds and the chopped parsley.  Serve and enjoy!

Source: Giada De Laurentiis

Ham and Comté Wafers

These ham and Comté were one of the appetizers for my wine club night, and they were a hit!  I love having charcuterie, cheese, and bread with wine, and this combines that trio a savory cookie.  It's a cheesey, buttery sable studded with chives and crisped prosciutto.  They are a a little salty, which went well with the Grüner Veltliner wine that I served.

I used Comté cheese, which is a cheese that I recommend for your fridge, but I think a strong aged cheddar or even Gruyere would be great.  Comté has a nutty yet creamy flavor--it's a great snacking cheese that makes you just want more, which makes it great for these wafers.  Make sure to shred the cheese yourself, or have your food processor do it. ;-)  Most pre-shredded cheese is typically coated with cornstarch, so it will not melt well or absorb as well into the dough.

You can freeze the dough for up to two months or refrigerate for a week, which makes this a great recipe to make ahead of time.  It's perfect for an impromptu wine night!  Cheers!

Ham and Comte Wafers
Yields about 30-50 wafers, depending on how thick you slice

Ingredients:
4 oz./115 grams butter (8 tbsp.), at room temperature
45 grams/1/4 cup cornmeal or fine polenta
120 grams/1 cup all-purpose flour
7 oz./210 grams/2 1/2 cups grated Comté cheese
50 grams/2 slices of prosciutto or other smoked ham
2 tbsp. fresh chives, chopped
1/2 tsp. sea salt
1 tsp. black pepper

Directions:
Preheat oven to 350ºF.  Line a baking sheet with parchment paper ad lay the prosciutto slices on it.  Bake for about 10 minutes, turning the pan halfway through.  When the ham looks firm and dry, remove from the oven and allow it to cool until crisp.  Once cooled and crisp, crumble into small pieces.  Note: be sure to keep an eye on your oven!  The baking time may be shorter depending on the thickness of the ham.

In the bowl of a stand mixer with the paddle attachment, mix the butter, pepper, salt, and chives on medium speed until smooth and combined.  Then, add the grated cheese into the mixture on medium speed.  Add the flour and polenta/cornmeal and mix on low speed until combine.  Add the prosciutto bits and mix on low speed until the dough comes together.

Divide the dough in half and roll each half on a lightly floured surface into an 8 inch log.  Wrap in plastic wrap and chill for at least 1 hour.  (If you freeze the dough, remove it from the freeze and allow it to thaw in the fridge overnight.)

When ready to bake, preheat the oven to 350ºF.  Line two baking sheets with parchment paper or a silicone baking mat.  With a sharp knife, slice the dough into 1/4-inch thick circles and place them cut-side down on the baking sheets.  Bake for 12 minutes and rotate halfway through baking.  Bake until the sable are golden brown on top.

Source: David Lebovitz's My Paris Kitchen

Savory Bacon-Onion Walnut Gugelhupf

I joined a wine club this past year.  Each month, a different member hosts and selects the wine.  My favorites are good people, good food, and good wine, so this has been a fun club. ;-)  For April, I was so excited to host and made a food pairing to go with each wine.  I wanted to choose a wine that I enjoyed and that was different, so I picked my my new favorite white wine -- Grüner Vetliner.

I first learned about Grüner Vetliner from a Williams-Sonoma wine club shipment.  I was excited to see an Austrian wine in the box as I always drawn to German and Austrian wines, since I'm half German and come from a family where we embrace our heritage. ;-)  I really enjoyed the light and refreshing flavor of this wine.  It was a pleasant surprise--it wasn't sweet at all, and it was a great dry wine.  Since then, I've been on the hunt for this wine.  It turns out that Grüner Vetliner has become the darling wine of more sommeliers.  I've seen it more in Denver, and I enjoyed it while in Austria during the fall.  It was even recommended at the French Laundry!

With hints of lime, lemon, and grapefruit and a touch of white pepper, this wine has become an alternative to Sauvignon Blanc.  The name translates to the "Green Wine of Veltlin."  Grüner means "green" in German, and Veltlin was an area in the lower Alps.  This has become the flagship wine of Austria as Austria tries to get back to stardom in the wine market.  Most of the varieties of this wine come from the Danube River area (specifically, Wachau, Kremstal, and Kamptal).  You can find versions with more of a spritz from the Weinviertel (Northeast lower area of Austria).  There are also California varieties of Grüner Vetliner, and I recently discovered a French version, too.

This is not an expensive wine, and it pairs so well with all foods because of its high acidity and fresh notes.  It does not require much time to age.  For my wine tasting night, since I picked an Austrian wine, I wanted to bring in food pairings from the region, too.  I had so much fun coming up with the menu and deciding on the pairings.

Here was my wine pairing menu:

• Zocker Paragon Vineyard Grüner Veltliner 2014 (California) paired with an Herbed Ricotta and Asparagus Phyllo Tart
• Loimer Grüner Veltliner  2015 (Austria) paired with an Savory Bacon-Walnut Gugelhupf with creme fraiche on the side 
• Berger Grüner Veltliner 2015 (Austria) paired with Comte and Ham Wafers
• Kendall Jackson Vintner's Reserve Pinot Gris 2014 (Grüner Veltiner Blend from California) paired with Chicken Schnitzel on Homemade Mini Pretzel Bun
• Grüner Veltliner Burgberg 2014 (Austria) paired with Spring Herb Spaetzel with Peas  
• Salomon Undhof, Hochterrassen, Grüner Veltliner (Austria) paired with Blini with Smoked Salmon

Now, onto the recipe for today: a Savory Bacon-Walnut Gugelhupf.  A Gugelhupf is an old-fashioned yeast cake that was reportedly Emperor Franz Josepf I's favorite cake and was exported to Alsace through the French members of his court.  It originated in the Baden area of Germany which is in southwestern Germany.  There are also rumors that Marie Antoinette--who was Austrian by birth) and loved her cake--brought Gugelhupf to France.  Whatever the origin, I'm glad this cake exists!  It's made in a Bundt like pan.

The gugelhupf is a savory cake made with rye and wheat flour.  It's heartier than a regular bread and is studded with walnuts, bacon, and onions.  Um, yum.  To make this, I first cooked some bacon and then sautéed onions in the bacon grease. While the onions were sautéing, I toasted some chopped walnuts in the oven.  All of these ingredients get eventually added to the bread dough.  This smelled so good while baking!

In Classic German Baking, it was suggested as a "killer hors d'oeuvre" with a glass of white wine.  This was perfect for wine club!  This paired quite well with the wine, and everyone enjoyed it because it was so different.  The bacon and onion flavors were good with the dry, citrus flavor of the wine.  The rye and caraway seed definitely evoked the classic German flavors for everyone.

I'll be sharing more of the food recipes on the blog.  Enjoy!

Savory Gugelhupf 
Yields 1 cake

Ingredients:
150 grams (1 1/2 cups) rye flour
350 grams all-purpose (2 3/4 cups plus 1 tbsp.) of whole wheat flour
1 tsp. instant yeast
1/2 cup lukewarm water
5 1/4 oz. diced bacon
1 medium diced onion
1 egg
3/4 cup plus 1 tbsp. sour cream or creme fraiche
1 tsp. ground caraway seeds
3/4 tsp. salt
1 cup chopped walnuts
1 tsp. ground pepper
Butter, for greasing the pan

Creme Fraiche sauce, optional:
1/2 cup creme fraiche
1 tbsp. fresh rosemary
1 tbsp. lemon zest

Directions:
Preheat oven to 300ºF.  Toast walnuts for 15 minutes on a baking sheet.  Remove from oven and set aside.

In a large saute pan over medium high heat, cook the diced bacon for 5 to 8 minutes, or until cooked. Remove from the pan and transfer to a medium bowl.  Leave the bacon grease in the pan and add the diced onion to the pan.  Cook over medium-high heat for 10-15 minutes or until the onions are golden.  Remove from pan, and add to the bacon bowl.  Add the walnuts to the same bowl, and set aside.

In a medium bowl, add the egg, creme fraiche, caraway seeds, 1/4 cup water, salt, and pepper.  Whisk together and set aside.

In the bowl of a stand mixer, add the flours, yeast, and 1/4 cup water.  With the dough hook attachment, mix on medium-low speed.  As the mixture begins to form a shaggy dough, add the egg/creme fraiche mixture.  Mix until the mixture begins to form a thicker dough.  Once the mixture a dough, then add the bacon-onion mixture and knead until evenly dispersed.  Then, form the dough into a round ball and leave it in the bowl.

Cover with a towel and allow it to rise for an hour.  While the dough is rising, grease the baking pan with butter and set aside.  After an hour, pull the dough from the bowl and gently knead it once or twice.  Then, form the dough into a cylinder-like shape and place the dough into the prepared pan so that it lies evenly.  Press the ends of the cylinder together.  Cover with a towel and allow to rise for 30 minutes.

Preheat the oven to 350ºF.  After the dough has finished rising, place the pan into the oven and bake for one hour or until the loaf is golden brown.  Remove from the oven and allow it to cook on a baking rack for 10 minutes before turning upside down and removing the pan.

For the optional sauce, combine the creme fraiche, rosemary, and lemon zest together.

Allow the cake to cool for an hour before cutting it.  Serve with a dollop of the optional creme fraiche sauce, if desired.

Source: Classic German Baking for the cake, Das Cookbook for the Creme Fraiche Sauce

Gougeres

These are deliciously delightful!  These golden cheesy puffs are a great make-ahead snack for any party.  Any cheese appetizer is always loved at a party!

Gougeres are cheese puffs that are made by folding cheese into the dough and then baking them into little rounds.  These ingredients are normally on hand, which makes these a great appetizer to make.  You can also vary up the cheeses, too.  I also like that you can make these ahead of time and freeze them.  When you are ready to serve, you just quickly reheat them in the oven.

I made these ahead of time for my Christmas cookie exchange and reheated them before the guests came.  They reheated perfectly and tasted so good!  By the way, they paired nicely with bubbly, in case you are looking for a New Year's eve appetizer. :)

Gougeres
Yields 32 puffs

Ingredients:
1 cup full-fat milk
1/4 pound (1 stick) butter
120 grams (1 cup) all-purpose flour
1 tsp. salt
1/8 tsp. freshly ground black pepper
Pinch nutmeg
4 large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup grated Parmesan
1 egg beaten with 1 tsp. water, for egg wash

Directions:
Preheat the oven to 425ºF and line two baking sheets with parchment paper.

In a saucepan over medium heat, heat the milk, butter, salt, pepper, and nutmeg until scalded.  Add all of the flour and beat vigorously with a wooden spoon until the mixture comes together.  It will be very thick.  Cook over low heat for two minutes.

Then, dump the hot mixture into the bowl of a food processor fitted with the standard steel blade.  Add the eggs and cheeses and pulse into the eggs are fully incorporated and the dough is smooth and thick.

Add the mixture to a pastry bag fitted with a large plain round tip.  Pipe in mounds 1 1/4 inches wide and 3/4 inch high onto the baking sheets.  With a wet finger, lightly press down the swirl at the top of each puff.  You can also use two spoons to scoop the mixture or a cookie dough scoop.

Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.  Bake for 15 minutes, or until golden brown outside but still soft inside.

Note: You can make these ahead!  After baking them, allow to cool before adding to a freezer proof bag.  Freeze, and when you are ready to serve, preheat the oven to 400ºF and place the puffs on baking sheets in the oven for 5 minutes.

Source: Ina Garten's Barefoot in Paris

Pancetta Caramelized Onion Dip

One of the hit appetizers at my Christmas cookie exchange was my pancetta onion dip (pictured in the red tin).  Every year, I like to do make a few appetizers that are a twist on traditional appetizers.   I think no party is complete without some type of dip, and onion dip is always a hit!  My take on the standard onion dip was to make a caramelized onion dip with pancetta.

Caramelized onions takes a lot of time, but it is so worth the time it takes to coax the flavor out of the onions.  I prefer to use oil instead of butter when caramelized onions because butter had a tendency to burn.  When cutting your onions, you don't want to make them too thin because they will burn faster and stick the pan and dry faster.  Adding pancetta also makes the dip even more addicting.

I used full-fat Greek yogurt and added in a little creme fraiche with it.  You could use sour cream instead of the Greek yogurt and also skip the added addition of creme fraiche.  The dip was not tangy at at all from using yogurt, and it had a nice creamy consistency.

I had pita chips and celery to serve with the dip, and people even topped the gougeres (French style cheese puffs) with the dip.  Enjoy!

Pancetta Caramelized Onion Dip
Yields enough for a party!

Ingredients:
12 oz. full-fat Greek Yogurt (1 container)
3 tbsp. creme fraiche or sour cream (optional)
2 tbsp. extra virgin olive oil
4 oz. diced pancetta or bacon
3 tbsp. chopped fresh chives
1 large onion, diced (1/8" cubes)
3/4 tsp. salt

Directions:
In a large skillet over medium heat, add the olive oil.  Allow the olive oil to heat for a minute, and then add the onions and reduce the heat to medium-low.  Cook the onions slowly for about 35 minutes, stirring periodically.  After 35 minutes, add the diced pancetta.  Cook on medium heat for another 10 minutes so the onions caramelize further in the pancetta fat.  Remove from heat and allow to cool.

After the onion-pancetta bacon has cooled, add it to a serving bowl and mix in the Greek yogurt, chopped chives, and salt.  Cover and refrigerate to allow the flavors to marinate.  Serve with chips and veggies of choice!

A Simple Sweet Justice Original

Spiced Pecans

And, just like that, it's the week of Christmas!

It's been such a fun Christmas season, though it just goes by too quickly.  This week, I'll be sharing some of the treats from my annual Christmas cookie exchange which was this past week end.

These spiced pecans are a cinch to make.  They would be a great treat to bring to an holiday party or even as a gift in a tin.  Nobody can resist grabbing a few when they are sitting on a bowl on a counter!

While baking, your house will smell so good.  These nuts combine all of the popular spices of the season--cinnamon, ginger, nutmeg, and cloves.  The brown sugar makes them a little sweet, and you could also substitute Splenda if you wanted to cut the sugar.

Enjoyed all the sugared and sweet things of the season!

Spiced Pecans
Yields 2 cups

Egg white from from 1 large egg
1/2 cup light brown-sugar
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. Kosher salt
1/4 tsp. ground black pepper
8 oz. pecan halves (2 cups)

Preheat the oven to 300ºF.  Spray a sheet pan with cooking spray or line with parchment paper.

In a large bowl, add the egg white and using an electric mixer (or whisk) and whisk until light and frothy.  Then, add in the brown sugar, vanilla, spices, salt, and pepper, and continue to whisk until  combined.  Add the pecans to bowl and stir well until the pecans are thoroughly coated.

Pour the mixture (it's OK if the liquid pours out with it!) onto the baking sheet and spread in a single layer.  Bake for 30 minutes.  Half-way through baking, toss twice with a spatula, ensuring that you spread the pecans out in one layer.

After the pecans are done, allow to cool completely.  Store in an airtight container.

A Simply Sweet Justice Original, inspired by the season

Butternut Squash and Ricotta Bruschettas

Ina Garten's new cookbook, Cooking for Jeffrey, recently came out.  In the introduction, she describes the act of cooking for someone as an act that says, "you're important enough to me to spend [this] time and effort."  For her, "Cooking is more gratifying and, frankly, more fun when I'm cooking for people I love."  I could not agree more!  This cookbook is a homage to her husband Jeffrey's favorites, and Ina's love and happiness for Jeffrey just exudes through every page of this cookbook.  It is really a fun and happy cookbook!

So many of her recipes are simple with an elegant twist, and today's recipe is just that: butternut squash and ricotta bruschettas.  Most of the time, we think of bruschetta as involving a tomato and basil topping.  Bruschetta itself is just grilled oil rubbed bread, and the toppings are endless.   

I love regular tomato bruschetta, but butternut squash takes it to a whole new level.  It's a great appetizer for Thanksgiving!  

I'm not a fan of pumpkin, but I do like butternut squash.  Butternut squash has a sweeter, nuttier flavor compared to that of pumpkin.  In this recipe, butternut squash is roasted and then combined with caramelized onions.  You put a layer of ricotta cheese on toasted bread and then top it with this roasted butternut squash goodness.  YUM!

Butternut squash can be a pain in the arse to cut up.  Don't let that deter you from making this and so many other butternut squash dishes!  In the produce section of most grocery stores, you can find nicely diced butternut squash.  I've seen it at Trader Joe's, Whole Foods, and even Costco.  

Happy cooking!

Butternut Squash and Ricotta Bruschettas 

Yields 6+ servings (depending on bread)

Ingredients:

1 lb. butternut squash, peeled and diced into 1/2-3/4 inch. cubes

2 sweet yellow onions sliced

2 tbsp. butter

2 tbsp. apple cider vinegar

2 tbsp. maple syrup, apple cider, or apple juice (I used maple syrup)

1/2 tsp. crushed red pepper flakes

Extra virgin olive oil (or "good olive oil" as Ina calls it)

Salt and pepper, to taste

1 loaf bread (I used a french baguette, Ina calls for 6 1/2 inch thick rustic country bread)

1 1/2 cups ricotta cheese

Directions:

On a large baking sheet, place the squash, 2 1/2 tbsp. extra virgin olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and the red pepper flakes, and toss to combine and spread in one layer.  Roast for 15 minutes, and then remove from oven to toss once with a spatula.  Return to oven for another 15 minutes to continue roasting until the squash becomes very tender and begins to brown on the edges.   (Total roasting time is 30 minutes.)

While the squash roasts, heat the butter and 1 tbsp. extra virgin olive oil in a large sauté pan.  Add the onions and cook over medium heat for 12 to 15 minutes, stirring periodically, until golden.  Then, add the apple cider vinegar and maple syrup, and simmer for about five minutes until the liquid is reduced.  After the squash finishes cooking, add it to the same sauté pan with the onions and mash it lightly with a dinner fork or a wooden spoon.

To assemble the bruschetta, spread a thick layer of ricotta on each bread slice and spoon the squash mixture on top.  Sprinkle with salt and enjoy!

** Note: I would recommend toasting the bread before assembling the mixture on it.  To toast the  bread, brush with olive oil, sprinkle with salt and pepper, and toast in a 350ºF oven for 12 minutes.

*** You can also prepare the butternut squash mixture ahead of time and refrigerate for up to 2 days. Reheat on the stove by adding a few tablespoons of apple cider, if desired.

Source: Ina Garten's Cooking for Jeffrey

Sugared Cranberries

Happy November!  The first snow finally came to Denver today.  Usually, snow arrives in October!  Yesterday, it was 80 degrees, and today brought snow.

It seems a little surreal that Thanksgiving is a week away.  I am grateful for such a fun fall that involved amazing travel!

I get very excited for the Christmas season.  Yes, I'm one of those people that puts up Christmas decorations very shortly after Halloween. ;-)  It just makes the house feel so happy!  The season goes by too quickly, and it really is such a special time of the year.  

My friend Kyla owns a fashion boutique, Birds & Belles (if you are in Denver, check it out!), and her Christmas soiree is always the first to kick off the Christmas festivities.  I made some appetizers for the party.  Since the party involves shopping, easy finger foods were a must.  I wanted to do something festive, so I made sugar cranberry brie bites.  Trader Joe's had some cranberry crackers, so I just topped them with a slice of brie and a sugared cranberry.  The sugared cranberries were a cinch to make, and they are a versatile way to dress up any appetizer or drink!  They also make a sweet treat.

To make the sugared cranberries, you first make a simple syrup.  Make sure to let the simple syrup cool, and after it cools, you coat the cranberries in it to make them sticky.  After they set, you then roll them in sugar.  Voila, sugared cranberries!  

Sugared Cranberries

Ingredients:
2 cups of cranberries
1 cup granulated sugar
1/2 cup water

Directions:
First, make the simple syrup.  In a small saucepan, combine 1/2 sugar with the 1/2 cup water.  Cook on medium high heat until sugar is dissolved.  Once dissolved, remove the pan from heat and allow it to cool for 20 minutes.

While cooling, set a cooling rack on top of a baking sheet lined with foil or a silpat.  Set aside.

Once the syrup is cool, add 1/2 cup of cranberries at a time into the pan, and completely coat with syrup.  Use a strainer or a slotted spoon to remove the cranberries from the syrup, and set the cranberries on top of the cooling rack.  Repeat with remaining cranberries, and allow the cranberries to set on the rack for at least an hour.

After the cranberries have set, put the remaining 1/2 cup sugar in a small bowl.  Transfer a small amount of cranberries to the bowl and roll them around with the sugar (I used a spoon to do this, but fingers also work :)).  Remove from bowl and return to the cooling rack to set.  Repeat with remaining cranberries.

You can store these in a container in the refrigerator and use them as a holiday garnish!

A Simple Sweet Justice Original, inspired by the festive season

Pea Pesto Crostini

The Christmas season is here!  I hope everyone had a wonderful Thanksgiving.  It's hard to believe that Christmas is less than a month away now.   This time of the year is always so happy (and it flies by so quickly!).

If you are looking for a festive appetizer to bring to your next Christmas party, check out this pea pesto crostini.  It's light, fresh, and easy to make (thanks to the food processor!).  This pesto is a little sweeter than your traditional pesto since it is made with peas, and the Parmesan and garlic counter the sweetness and add the deeper savory tastes.

I recently took a knife skills class, which was very helpful and taught me some new tricks.  During the class, the instructor gave us tips for cutting small items, like cherry tomatoes.  You know those extra lids that you have from large yogurt containers or sour cream containers?  Keep two of them.  Sandwich the tomatoes between the two plastic lids, and you can slice through them with a serrated knife, all in one stroke.  You will want to keep the bottom lid rim side up and the top lid rim side down.  Press down on the top lid just enough to hold the tomatoes in place while you cut.  You'll have perfectly cut even tomatoes in no time!

I could not find a 10 oz. bag of frozen peas for which the original recipe called, so I used a 12 oz. bag and just added some extra Parmesan cheese.  If you can only find larger bags, I would up the Parmesan cheese ratio by a tablespoon or so, add an extra pinch or two of salt and pepper, and give an extra drizzle of olive oil.
 
Pea Pesto Crostini
Yields about 20 crostini (may differ depending on bread slice size)

Ingredients:
1 10 or 12-oz. package frozen peas, defrosted
2 garlic cloves
1/2 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. black pepper
1/3 cup extra virgin olive oil
1 medium sized baguette, sliced into 20 slices
1/3 cup extra virgin olive oil (for the bread)
10 cherry tomatoes

Directions:
For the pea pesto, add the peas, garlic, Parmesan cheese, 1 teaspoon of salt, and 1/4 teaspoon of pepper into a food processor.  Turn the food processor on, and gradually add the olive oil until well combined, about a minute.  Add any additional salt and pepper, if desired, and pulse to blend.  Set aside.

Preheat the oven to 375ºF, and brush both sides of the bread with olive oil.  Place the bread on baking sheet, and bake for 12-15 minutes.  Remove from the oven and allow to cool to room temperature (about 5 minutes).

Then, spread 1 tablespoon of the pea pesto on each slice.  Top with tomato halves before serving.

Source: Adapted from Giada De Laurentiis

Shrimp and Crab Dip

I hosted my annual cookie exchange this past week end, and it was such a happy festive evening with special friends, along with cookies galore and then some.  While cookies are always the focus of the party, I like to have some appetizers to balance out the sweet.  With all the baking, I wanted appetizers that did not need much prep work and require use of the oven!

My mom makes this shrimp and crab dip for New Year's Eve, and it always is demolished quickly!  I thought it would make a great appetizer for the cookie party because it is so easy to put together.  Besides, doesn't every party need a dip of some sort?  It almost looks like a pizza once it is finished, and the red and white colors are festive for the holidays, too!  Everyone at the party enjoyed the dip.  People would get one cracker with dip, and once they realized how good it was, they went back for more!  These simple ingredients just meld together for great flavor.

If you're looking for an easy appetizer to bring to those holiday parties, this shrimp and crab dip takes less than five minutes to put together and requires only minimal ingredients.  Grab a box of crackers, and you'll be good to go.

Shrimp and Crab Dip

Ingredients:
1 jar of cocktail sauce
2 8-oz. blocks of cream cheese, softened
1 can of baby shrimp
1 can of canned crab meat
Triscuit (or other thicker crackers) crackers, for serving

Directions:
On a large plate, spread cream cheese over plate.  Next, spread the cocktail sauce evenly over the cream cheese.  Then, add the shrimp and crab.  Serve with crackers.

Source: My Mom :)

Piadina (Italian Flatbread)

Piadina is a thin Italian flatbread.  It is thicker than tortillas and crepes but thinner than a pita.  The dough is made by mixing flour, water, olive oil, salt, and baking soda.  It is then rolled into flat disks that are grilled.  In Italy, it is traditionally cooked on the streets on a terra cotta press.  Since it was a nice summer evening (and since grilled flatbread/pizza has been on my list of things to try), I grilled it.  The crust was crunchy, the inside was chewy, and it had a nice, smoky flavor from the grill.  

I put some fresh ricotta on it with ripe cherry tomatoes, fresh basil, and shredded parmesan and just drizzled it with some olive oil.  It made a fun appetizer for wine tasting night!  This bread makes an excellent "palate" for anything.  After cooking the piadina, you could stack them and slice them into wedges, and then use the wedges for a spreadable dip or some salami.  You could also treat it like a pocket bread and just fold the entire piadina in half, and then fill it with whatever you like.  (Grilled sausages and onions are popular fillings for piadina.)

As part of a Mediterranean diet experiment, the Russian cosmonauts ate piadina in space.  I wonder if they were able to pair it with some wine?

Have a great Monday!

Piadina (Italian Flatbread)

Ingredients:
1/3 cup extra virgin olive oil
4 cups all-purpose flour
1/3 cup milk
2 tsp. salt
1/2 tsp. baking soda

Directions:
In a stand mixer, combine all ingredients and use the dough hook to knead for about 7-10 minutes.  When the dough is no longer sticky and has become smooth and elastic, roll it into a log, wrap it in plastic wrap, and allow it to sit at room temperature for 1 to 2 hours.

When you are ready to grill it, take the dough and portion it into 5-6 dough balls.  Each dough ball should be about the size of an extra large egg.  Roll out each piece of dough into a very thin disk, about 1/16 inch thick.  Brush both sides of dough with olive oil.

If cooking inside: Heat a cast iron skillet over high heat.  When the skillet is hot (throw a drop of water on it and make sure it sizzles!), put one of the rounds on it, and reduce heat to medium-high.  Poke the top of the round with a fork to vent steam.  After about a minute or so, check the underside.  When you begin to see brown spots, flip the round over and poke the other side with a fork.  Flip the round two more times or so, until it is evenly covered with brown spots.  Remove from the pan and set onto a plate, and repeat with the remaining rounds.


If grilling: Preheat the grill.  Grill both sides of piadina until golden brown and grill marked.

Serve warm, and enjoy!

Source: Marcella Hazan's Essentials of Italian Cooking

Roasted Cherry Tomatoes

I recently took a cooking class with a chef/author (Fabrizia Lanza) who runs a cooking school (with a winery!) in Sicily.  (There will be more on this soon because it was such a special experience!)  The cooking school was started by her mother.  The cooking school is housed at Fabrizia's family home in rural Siciliy, and the home has been in their family since 1830.  The cooking school also includes vineyards and gardens.  I'll take a plane ticket now, please. :)

Fabrizia brought with a jar of special tomato paste: estratto di pomodoro.  It is a concentrated paste of tomato puree that is made from ripe sun-dried tomatoes under the Sicilian sun.  The tomatoes were grown and sun-dried at her family's estate.  The jar got passed around with spoons, and everyone took a little to try.  The tomato paste (it seems unjust to call it a "paste") was unlike the typical tomato paste.  It was a thick paste in a deep burgundy color, and the flavor was so intense, and a little bit goes a long way.

Since this cooking class, I've been on the search for authentic Sicilian tomato paste. ;)  I haven't found it yet, but the hunt is part of the fun, right?  Well, meanwhile, we are hitting the peak of summer, which means the tomatoes are ripe.

I felt inspired to cook with tomatoes since trying that Sicilian paste.  When cooking with tomatoes, I think that simple is good, and fewer ingredients are even better because it allows the tomato flavor to take center stage and shine.

It was time to try making oven roasted tomatoes.  With "simple is good" in mind, I tossed some cherry tomatoes and garlic gloves with some olive oil, salt, pepper, and basil, and I roasted this combo in my oven for about 2 1/2 hours.  You could certainly skip the garlic, but roasting the garlic helps infuse some additional flavor into those cherry tomatoes.  While the tomatoes roasted, my whole house had that wonderful tomato-garlic aroma.

These roasted cherry tomatoes will add bold flavor to any dish.  They will be great in pasta dishes, salads, or even just on their own.  Keeping the "simple is good" theme, I tossed some on some grilled flatbread with a drizzle of olive oil.  It made a great appetizer!

Roasted Cherry Tomatoes

Ingredients:
1 pint of cherry tomatoes
3-5 cloves of garlic
3 tbsp. extra virgin olive oil
Salt and pepper
Any other desired seasonings, like basil

Directions:
Preheat the oven to 250ºF.  Line a baking sheet with parchment paper, and set aside.

Slice the tomatoes into half, and put into a medium sized mixing bowl.  After you finish slicing all of the tomatoes, add the garlic cloves to the bowl, drizzle the olive oil over the garlic and tomatoes, and throw in a pinch of black pepper and about two pinches of salt.  (Add any other desired seasonings; I added about 1/2 tsp. of dried basil.)  Stir the tomatoes so that the olive oil and seasonings are well incorporated.

Pour the tomato mixture over the baking sheet, and place it in the oven.  You will bake the tomatoes for about 2 1/2 hours, so check on the tomatoes half-way and rotate them.  The tomatoes are done when they are very shriveled and look almost dry.  Plus, you'll know the tomatoes are done when your house smells good! :)

Enjoy them right away, or allow the tomatoes to completely cool before storing in the refrigerating.

Source: A Simply Sweet Justice original

Tomato Scallion Biscuits

The cover of one of my favorite cookbooks, the Smitten Kitchen Cookbook, features tomato scallion shortcakes.  I patiently have been waiting for tomato season to come so that I could have good tomatoes for this. :)

For whatever reason, I thought I needed buttermilk to make the biscuits and even made a special trip to get some.  Sure enough, you need only milk.  Since I had made that special trip, gosh darn it, I was going to use the buttermilk.  Because of the higher acid content in buttermilk, I changed the amount of baking powder used and added in baking soda.

The biscuits were fluffy and flaky with that buttermilk tang.  The tomato salad and ricotta cheese perfectly balanced out the biscuits.  This is an impressive dish, but it is not overly difficult.  This makes a perfect light summer dinner or a great appetizer.

Since I had recently made fresh ricotta cheese, I used that instead of the whipped goat cheese that Deb used.  I'm pretty sure you can't go wrong with either.

Tomato Scallion Biscuits
Yields 6 biscuits

Scallion Biscuits

Ingredients:
2 cups plus 2 tbsp. (265 grams) all purpose flour
1 tbsp. baking powder, plus 1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
5 tbsp. butter chilled and diced
1 scallion, thinly sliced
1 cup buttermilk

Directions:
Preheat oven to 425ºF.  Line a baking sheet with parchment paper.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl.  Using your fingertips or a pastry blender, incorporate the butter into the dry ingredients and mix until the mixture looks like coarse meal. Add in the scallion.  Then, add the buttermilk, and stir until evenly moistened.

Pat the dough out to a 1-inch thickness, and cut into six to eight 3-inch roads.  Arrange the biscuits on the parchment-lined sheet, spacing about 2 inches apart.  Bake until golden brown, about 15 minutes.

Tomato Salad

Ingredients:
1 tbsp. extra virgin olive oil
1 1/2 tbsp. red wine vinegar
1/8 tsp. salt
Pinch of sugar
Freshly ground black pepper
1/2 lb. (1 1/3 cups or 225 grams) cherry or grape tomatoes

Directions:
In the bottom of a bowl, whisk the olive oil, red wine vinegar, salt, sugar, and pepper.  Quarter the cherry tomatoes lengthwise, and add them to the bowl with the dressing.  Toss together gently.

Toppings
Ricotta cheese
3 tbsp. heavy cream whipped, and then add 4 oz. goat cheese

To serve, generously spoon the tomato salad with dressing on top of the biscuit, and dollop with ricotta cheese or whipped goat cheese.  Eat at once!

Source: Adapted with some modifications from Deb Perelman's Smitten Kitchen Cookbook

Sweet Potato Sliders

Looking for a new appetizer or something new to try for "Meatless Monday" or a Lenten Friday? Sweet potato sliders are a healthy twist on sliders!

Sweet Potato Sliders served with homemade baked potato chips

These little sliders are locked and loaded with lots of good stuff.  Sweet potatoes are very high in beta carotene, calcium, folate, and potassium.  (Beta carotene gives sweet potatoes their rich orange color.)   Avocados are full of healthy fats and anti-oxidants.  Baby bellas add fiber, potassium, and the B vitamins riboflavin, niacin, and pantothenic acid, which help support metabolism and your immune system.  Cucumbers have anti-oxidant and anti-inflammatory properties, and tomatoes give you Vitamin C.

These are much easier to make than real meat sliders!  In fact, slicing the sweet potatoes was the hardest part.  Because the skins of the sweet potatoes are high in nutrients, I left the skins on, but you could certainly peel the potatoes.  Mushrooms substitute well for the meaty succulence of a slider.  Burgers and sliders taste better with a spread, and that certainly held true for these veggie sliders.  The avocado spread deliciously complemented the mushrooms and sweet potatoes.

These are best served immediately.  On the next day, I had a few leftover sliders for lunch, and they turned a little mushy but were still very good.  If you want to have some for leftovers, I would suggest not making all of the sliders at once; instead, reheat the potato slices and build 'em fresh when you want more. :)

Enjoy these healthy sliders soon!

Sweet Potato Sliders
Yields 10-12 sliders

Ingredients:
For the sliders:
2 medium sweet potatoes, sliced into uniform circles
12 baby bella mushroom caps
1/4 cup chopped lettuce or kale
1/4 cucumber, sliced
1/4 tomato, sliced
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
Herbs or seasonings, as desired

For the spread:
1 ripe avocado
1 tbsp. extra virgin olive oil
2 cloves garlic
1/4 white onion
1/4 tsp. freshly ground black pepper
1/4 tsp. lemon juice
Sea salt, to taste

Directions:
Preheat oven to 425ºF.

Place the mushroom caps and the sweet potato slices onto a baking sheet.  Drizzle olive oil over the sweet potato slices and the mushrooms.  Sprinkle salt and pepper and any herbs or seasoning over the sweet potato slices.  Bake for about 30 minutes, depending on how thick your sweet potato slices are, and flip halfway through.

While the mushroom caps and sweet potato slices cook, make the spread in a blender or food processor.  

Once the sweet potatoes are finished, allow them to cool for a few minutes.  Then, spoon the mixture onto a sweet potato circle.  Add the mushroom and other veggies.  Add a little more spread with another sweet potato circle.  Repeat the process for the rest of the sliders.  Serve and enjoy.

Note: You'll have leftover spread, and it makes a great dip for veggies!

Source:  Adapted from Reboot with Joe

Quinoa Bites

How about a new, different, and healthy appetizer?  If you have been reading my blog for a while, you likely know that I enjoy quinoa and am always looking for new ways to prepare it.

Meet quinoa bites.  These little guys are full of quinoa, vegetables, and cheese, bounded by egg whites.  These have a thin, crispy cheesy crust with a moist center of savory goodness.  They make a healthy appetizer or a perfect snack.  This is a great finger superfood that is full of protein and good for you!

These are simple to make, and I especially liked that you could make them in a mini-muffin pan so that they were all the same shape.  (Yep, big surprise that this lawyer is a little type-A.)  You could easily substitute different vegetables, like zucchini or broccoli.  I served the quinoa bites with some French onion dip.  I liked them better with dip, but then again, everything tastes better with dip!

Quinoa Bites
Yields 24 "bites"

Ingredients:
2 cups cooked quinoa
2 large eggs, lightly beaten
1 medium carrot, finely shredded
2 scallions, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, finally chopped
1/2 cup grated cheddar cheese
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Directions:
Preheat oven to 350ºF.  Lightly spray a mini muffin pan with nonstick cooking spray.

Stir all of the ingredients in a medium sized mixing bowl until well combined.  Scoop the mixture using a tablespoon into the muffin pan.  Lightly press down to make each each well is packed.

Bake for about 20 minutes, or until the bites become golden and set.  Using a small spoon, gently remove bites from the wells and serve with dip, if desired.

Source: Directly adapted from Tracey's Culinary Adventures, originally from So Very Blessed

Cauliflower Garlic Bread

Flour: flower :: all-purpose flour: cauliflower.

How's that for a SAT flashback?

Now that I threw out a lame analogy, I owe an explanation.  You can use cauliflower to make garlic bread--sans regular flour.  And, cauliflower garlic bread actually tastes like garlic bread!  I managed to fool a few people into thinking it was the real McCoy garlic bread.

By ricing the cauliflower, you have your makeshift "flour."  The cauliflower is seasoned with the traditional Italian spices, and then you use an egg to bind the cauliflower mixture together.  The garlic, cooked on the stove, has a richer flavor.  You could mix some Italian cheese into the mixture before baking, and because you can never have enough cheese, you can also add some cheese to the "breadsticks" before broiling.  I did half of a batch with cheese and half without.

This is a yummy way to get in another vegetable serving.  Enjoy!

Cauliflower Garlic Bread
Yields 4 servings

Ingredients:
1/4 head of cauliflower (about 5 1/2 oz.)
2 tsp. extra virgin olive oil
3 cloves garlic, minced
1 egg, lightly beaten
1/2 tsp. oregano
1/4 tsp. parsley
1/4 tsp. basil
1/4 tsp. salt
1/4 tsp. pepper
Mozzarella or parmesan cheese, grated (optional)

Directions:
Using a food processor or cheese grater, grate cauliflower so that you have approximately 1 1/2 cups of riced cauliflower.  Put the cauliflower into a microwave-safe bowl and microwave (uncovered) for 10 to 15 minutes, stirring occasionally.  (Note: you will not need to add water.)  After the cauliflower has cooked, allow it to cool slightly.

While the cauliflower is being cooked in the microwave, heat the extra virgin olive oil in a large skillet with the minced garlic.  Cook until fragrant for about a minute.

After the cauliflower has cooled, add the garlic, egg, any desired cheese, seasonings, and the salt and pepper.  Stir to combine, and then spread it in the prepared pan.

Bake until the cauliflower begins to turn golden, about 30 minutes.  Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so that the bottom is on top).  Continue baking until golden, about 12 minutes.

Preheat the broiler.  Cut the loaf cross-wise into 1 1/2 inch pieces in width.  Slightly separate the pieces, and add any desired cheese on top.  Broil for a few minutes until the cheese is melted and golden.

Source: Adapted with modifications from An Edible Mosaic