The GOAT of Strawberry Snacks

  

Yes, it could very well be the Greatest Of All Time! A strawberry crostini with GOAT cheese (see what I did there?) Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about his idea for a delicious spin on this classic. He told Tonia to use some sliced strawberries, along with some balsamic vinegar and black pepper to top it off. It's not well-known in America to use that combination, but in Italy it's pretty common place. Give it a try and celebrate strawberry season in a sweet way!

• 8 oz. fresh goat cheese
• 8 slices crusty French bread
• 1/4 cup extra virgin olive oil
• 1 cup diced fresh strawberries
• 6 large fresh basil leaves, roughly chopped
• salt and pepper to taste
• 2 tsp. balsamic vinegar
• 1/4 cup honey

1. Set the goat cheese out on the counter while you prep the rest of the ingredients – this will give it a chance to soften so it’s easier to spread when you’re ready to assemble your crostini!
2. Lay French bread slices in a single layer on a baking sheet. Drizzle with a bit of olive oil (you may not need the full 1/4 cup) and bake at 375 degrees F until lightly browned, about 5 minutes.
3. While bread is toasting, prep the strawberry topping. Combine diced strawberries, chopped basil, a pinch of salt and pepper, and balsamic vinegar in a small mixing bowl and lightly toss to combine. Set aside.
4. When your French bread is toasted, it’s time to assemble! Spread each piece of toast with a layer of goat cheese, then top with a spoonful of the strawberry mixture. Finish crostini with a light drizzle of honey and serve immediately.

A Spring Salad

 

With the weather finally warming up and outdoor activities coming back, it's time to talk about what you're serving at your springtime parties. Marisa Moore has a suggestion, actually two. She's a dietician and author of the new cookbook The Plant Love Kitchen. She stopped by Tonia's Kitchen to talk about

her Strawberry Pistachio Arugula Salad. Marisa says it's perfect for outdoor gatherings and a perfect treat to serve as a side at dinner.  She also told Tonia about a Mediterranean Frittata that she makes with roasted tomatoes and greens. That she says, is a great way to add flavor without adding salt or processed ingredients.

• ¼ cup shelled pistachios
• 2 tablespoon extra virgin olive oil
• 2 tablespoon white wine vinegar
• 1 small shallot, minced
• Coarse salt and pepper to taste
• 1 pound fresh strawberries, washed, hulled and sliced
• 5 ounces regular or baby arugula
• Feta, Goat or Vegan Cheese

• Dry toast the pistachios: Heat the nuts in a dry skillet over medium heat for 1-2 minutes, or until they turn golden brown and smell nutty and toasted. Remove from the skillet to cool.
• Whisk the olive oil, vinegar, minced shallot, salt, and pepper in a large bowl until combined. Toss strawberries into the dressing. Add the arugula and toss to lightly dress the greens.
• Plate the salad and sprinkle with the pistachios. Add cheese of your choice. Serve immediately.

Stuffed with Goodness

The stuffed, is stuffed squash. The goodness is pecans, faro, goat cheese and lots of other great ingredients that will make you feel great about eating this delicious dish! Hannah McKitrick, who manages the website My Intuitive Health, stopped by Tonia's Kitchen to talk about her recipe for Deconstructed Stuffed Squash, that's topped with an Arugula-based pesto. That last part, she told Tonia, offers a sweet nuttiness thanks to the pecans, which are toasted, along with goat cheese. Both friends and Hannah's students tell her it's the best thing they've eaten in all their lives! Hannah says not only is this recipe delicious and healthful, it's also fun. Which she says is keeping with her theme! 

• 1 cup dried farro (can sub. with quinoa, brown rice, barley)
• ¼ cup craisins
• ¼ cup chopped pecans (can sub walnuts, almonds, pistachio etc)
• ¼ feta or goat cheese (optional)
• 1 avocado
• 2 cups arugula
• Salt and pepper to taste

• 
  

• For the Delicata Squash

  • 1 delicata squash
  • ½ tsp dried rosemary
  • ½ tsp garlic powder
  • 1 tbsp. olive oil
  • Salt and pepper
    
    

  • For the Arugula Pesto

    • ¼ cup toasted pecans
    • Juice of 1 lemon (or half if you have an extra juicy lemon)
    • 1 cup fresh basil
    • ½ cup arugula
    • 1 - 2 cloves garlic
    • 1/4 cup-1/3 cup olive oil
    • 1 tsp of honey or maple syrup to taste
    • Salt and pepper to taste
    • 
      

    • Instructions

      Preheat the oven to 425 degrees.

      Line 1 sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary. Bake for about 35-40 minutes,, flipping once halfway through, until the squash is tender and browning. 

      On the stovetop, cook 1 cup of farro with 2.5 cups of chicken broth on a low simmer until liquid has just been absorbed (about 15-20 minutes). Season with a pinch of salt/pepper.

      Toast the pecans (or nut of choice) in a dry pan over medium heat for about 5 minutes until just fragrant, swirling frequently *it burns easily so keep a close eye on these* Add a pinch of salt if your nut is not already salted. 

      Combine all the pesto ingredients into your food processor and blend. Taste and adjust seasoning (you may need a little honey if it is bitter). 

      Once that farro has cooked, stir in the dried cranberries and chopped toasted nuts. Stir in two spoonfuls of the pesto, reserving some for garnish.

      To assemble: layer a bed of arugula on a plate. Top with warm farro and roasted squash. Garnish with sliced avocado, crumbled cheese, and a spoonful of the pesto. Enjoy!

A Lemon of a Dessert

  

And we don't mean that in a bad way! This one's a light, creamy dessert that doesn't require an oven. Abbie Dodge, who wrote the cookbook The Everyday Baker, came by Tonia's Kitchen to talk about her no-bake Lemon-Ginger Mousse Souffle. It uses a gelatin base, and ricotta cheese, both of which help keep it deliciously light! Try it out and have fun.

For the mousse:

• 3⁄4 cup freshly squeezed lemon juice
• 1 envelope unflavored powdered gelatin
• 1 1⁄4 cups ricotta (part skim is fine)
• 3⁄4 cup granulated sugar
• 1 Tbs. finely grated lemon zest
• 2 tsp. finely grated fresh ginger
• Pinch of table salt 4 whites from large eggs at room temperature
• 1⁄2 tsp. cream of tartar
• 1⁄2 cup confectioners’ sugar, sifted if lumpy
• 12 gingersnap cookies + more for the crushed cookie topping (I use Nabisco or homemade molasses cookies)

MAKE AHEAD

The soufflés can be prepared, covered, and refrigerated for up to 2 days before serving. Have ready six 6-oz. ramekins arranged on a flat plate or quarter sheet pan. Cut parchment into six strips 2.5 inches wide and 12 inches long. Wrap one strip around each ramekin so that the paper covers the ramekin and stands 1 inch above the rim; secure with tape. Lightly grease the inside of the paper rim (I use a paper towel dipped in a bit of neutral oil).

Instructions

Make the mousse

1. Pour the lemon juice into a small heatproof ramekin (or keep it in the measuring cup) and sprinkle the gelatin evenly over the top. Set aside to soften. Once the gelatin has absorbed the liquid and is plump (about 3 minutes), microwave briefly until it is completely melted and crystal clear, 1 to 2 minutes. This can also be done in a small saucepan (instead of the ramekin) over low heat.
2. Put the ricotta, granulated sugar, lemon zest, ginger, and salt in a blender. Scrape the lemon gelatin mixture into the blender, cover, and process until the ricotta is smooth and the mixture is well blended, about 1.5 minutes, scraping down the sides once or twice. Pour into a medium bowl and refrigerate, stirring frequently, until the mixture is cooled and thickened, 20 to 30 minutes. It should be as thick as unbeaten egg whites. For faster cooling, set the bowl over a larger bowl filled with ice, stirring and scraping the sides frequently until cooled.
3. Put the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl and using an electric handheld mixer fitted with wire beaters) and beat on medium speed until the whites are frothy, 30 to 45 seconds. Increase the speed to medium high and beat until the whites form soft peaks, 1 to 2 minutes. Continue beating while gradually adding the confectioners’ sugar, stopping occasionally to scrape down the sides of the bowl. Beat until the whites form firm and glossy peaks when the beater is lifted.
4. Scoop about one-quarter of the whites into the thickened lemon mixture and, using a silicone spatula, gently stir until blended. Add the remaining whites and gently fold in until just blended.

Assemble the mousses

1. Arrange one cookie in the bottom of each ramekin.
2. Using a large spoon, fill the ramekins halfway with the mousse.
3. Arrange a cookie on top of the mousse and evenly portion the remaining mousse on top of the cookies. Using a small offset spatula, smooth the tops.
4. Cover loosely with plastic wrap and refrigerate until firm, at least 6 hours or up to 1 day.

To serve

Using a sharp paring knife, carefully peel away the parchment from the ramekins (up to 3 hours ahead). Just before serving, place each ramekin on a small plate and top with some of the crushed ginger cookie or a little of the blackberry compote, passing the remainder at the table.

Blackberry Compote

Ingredients

• 2 cups blackberries, rinsed and well dried
• 2 to 3 Tbs. limoncello liqueur
• 2 Tbs. granulated sugar
• 1 tsp. finely grated lemon zest

Instructions

1. Put the blackberries, limoncello, sugar, and lemon zest in a medium bowl.
2. Toss with a silicone spatula, lightly crushing the berries to release some of their juices.
3. Cover and refrigerate until ready to use or for up to 6 hours.

This Strawberry is the GOAT!

LISTEN TO THE PODCAST
Yes, it could very well be the Greatest Of All Time! A strawberry crostini with GOAT cheese (see what I did there?) Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about his idea for a delicious spin on this classic. He told Tonia to use some sliced strawberries, along with some balsamic vinegar and black pepper to top it off. It's not well-known in America to use that combination, but in Italy it's pretty common place. Give it a try and celebrate strawberry season in a sweet way!

• 8 oz. fresh goat cheese
• 8 slices crusty French bread
• 1/4 cup extra virgin olive oil
• 1 cup diced fresh strawberries
• 6 large fresh basil leaves, roughly chopped
• salt and pepper to taste
• 2 tsp. balsamic vinegar
• 1/4 cup honey

1. Set the goat cheese out on the counter while you prep the rest of the ingredients – this will give it a chance to soften so it’s easier to spread when you’re ready to assemble your crostini!
2. Lay French bread slices in a single layer on a baking sheet. Drizzle with a bit of olive oil (you may not need the full 1/4 cup) and bake at 375 degrees F until lightly browned, about 5 minutes.
3. While bread is toasting, prep the strawberry topping. Combine diced strawberries, chopped basil, a pinch of salt and pepper, and balsamic vinegar in a small mixing bowl and lightly toss to combine. Set aside.
4. When your French bread is toasted, it’s time to assemble! Spread each piece of toast with a layer of goat cheese, then top with a spoonful of the strawberry mixture. Finish crostini with a light drizzle of honey and serve immediately.