Tag Archives: lemon

White Bean Tapenade

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White bean tapenade crostini sounds complicated and fancy, but believe me, it’s so easy to prepare and is so delicious.

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I don’t really have many words to say (type) about this, so I’m going to share with you mostly photos.

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This recipe is from Bon Appetit. I’ve been wanting to make it for awhile, and getting a baguette at the farmer’s market this weekend gave me the perfect opportunity.

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It really takes no time at all to put this together. I had intended to make this yesterday in the late morning/early afternoon, but somehow didn’t get around to starting it until going on six in the evening. Of course, I was a bit panicked because I had missed the best natural light of the day for photos and at that point, I’d be lucky  to get any good light at all. Luckily,  the few, simple ingredients took no time at all to prepare, giving me plenty of time for photos. 🙂

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This would make a great appetizer for a group of people. Or, enjoy it like Greg and I did, as a dinner side dish for two, with leftovers for the next day.

bread

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The recipe can be found here, on Bon Appetit. It is not only easy and delicious, it’s also very customizable. Some people may not prefer a strong lemon flavor in food (my dad), so don’t add as much lemon zest or juice. Use any type of olive you like, or leave them out completely. Use any array of spices you have. Eat it as a crostini, with the bread, or just plain, without the bread. It really is delicious as is, but can be easily changed to fit your taste.

ingredients

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I hope you enjoy this simple, summery dish!

French Macarons

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Macarons for your Monday!cookies

I mentioned before that I tried a french macaron for the first time while I was in DC about a month ago.

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The one I tried was pistachio flavored. It was amazing. I wondered why it took me so long to try a macaron.

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I waited 23 years to try one, but I have a feeling that I will now eat macarons as often as possible.

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Making them is definitely a delicate process. But, it’s not hard. Just something you have to pay close attention to. There are only a few simple ingredients. And most of the time is spent whipping egg whites, or letting the cookies sit before baking.

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I flavored mine with lemon and raspberry. That is another thing I love about these. The flavor possibilities are endless. I can’t wait to try more soon.

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Hard on the outside, but soft inside. Light as a feather and slightly crunchy. Sweet and delicious. This is the perfect spring cookie.

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I used this method, from Martha Stewart. I used the Swiss meringue buttercream for filling. Also, this video helped me out a lot.

Enjoy!

*What flavor of french macaron do you like? What flavor would you like to try?

Roasted Tomato Sauce with Kale and Fish

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I’ve got an idea for you.

ingredients

Do you remember the roasted tomato sauce I made a few days ago?

I have a super quick dinner idea using it that is unbelievably delicious.

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Roasted tomato sauce, fish, lemon and kale served over ravioli.

A few simple ingredients can create unforgettable food, and that is exactly what this did.

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Method

(Makes two servings)

9 oz. ravioli (I used mushroom)

Olive oil

2 cloves of garlic, minced

3 small white fish fillets (I used flounder)

1/2 lemon

1/2 T. crushed red pepper flakes

3/4 c. roasted tomato sauce

2 c. chopped kale

Salt and pepper

Freshly grated asiago cheese

Bring a pot of water to a boil. Once boiling, cook ravioli according to package directions.

Meanwhile, heat about 2 T. olive oil in a pan over medium heat. Once warm, add minced garlic and stir around to flavor the oil. Add fish and cook until just done. Squeeze the juice of 1/2 lemon over the fish and add crushed red pepper flakes. Then pour tomato sauce into the pan and gently stir, slightly breaking up the fish. Add kale and continue to cook until tender.

Serve sauce over ravioli and season with salt, pepper and freshly grated cheese.

Enjoy!