Black Bean and Corn Relish

Ingredients:

• 1 can cooked black beans, drained and rinsed
• 1 can's worth Trader Joe's Frozen White Corn
• 2 tablespoons minced red bell pepper
• 1 teaspoon minced garlic
• 6 tablespoons chopped green onions
• 3 to 4 tablespoons chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

Mince garlic and set aside.  Drain and rinse the black beans and set aside.  Thaw corn and set aside.  Mince red bell pepper and set aside.  Hope green onions and set aside.

Combine all ingredients in a medium bowl and toss well. Adjust seasonings with salt and pepper.

Refrigerate relish for 30 minutes, stirring occasionally, before serving.


Myrtle's Note:  I wanted a black bean and corn relish recipe, but only found a black bean one that had what I wanted in it, so I tweaked Emeril a bit.  The longer it sits, the better it gets.  I just loved it the second day!


Yield: 6 servings

Adapted from:  http://emerils.com/126948/black-bean-relish

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Salad Ingredients:

• 4 large ripe tomatoes (or 20 cherry tomatoes)
• 2 ripe large Hass avocados
• 1 large red onion
• 2 cups arugula leaves
• 1 teaspoon ground cumin
• 1/4 cup freshly chopped cilantro leaves
• Toasted Cumin Vinaigrette

Vinaigrette Ingredients:

• 1/4 cup fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon cumin seeds
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup olive oil
• 1/4 cup avocado oil
• Redmond's Real Salt
• McCormack's Peppercorn Medley

Directions:

Cut the tomatoes into 1-inch chunks (or halve the cherry tomatoes) and set aside.  Halve the avocados, remove the pit, scoop the sides out and cut into 1-inch chunks and set aside.  Peel and thinly slice the onion, separating out the curved pieces, and set aside.  Lightly toast the cumin seeds and set aside.

[Do not use a blender to make this vinaigrette.]  Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl.  Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste.

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.

Myrtle's Note:  I actually served this without the arugula and it was very, very well-received.  Other than not having the arugula, I swapped out one of the oils for avocado oil, since this is a recipe with avocados.  You end up with extra vinaigrette so you can have the salad a second day or use the vinaigrette with another salad.  My guests thought this had a very Mediterranean flavor.

Yield:  Serves 4

Source:  http://www.cookingchanneltv.com/recipes/avocado-salad-with-tomatoes-lime-and-toasted-cumin-vinaigrette.html

Spinach and Gruyere Soufflé

Ingredients:

• 2 tablespoons unsalted butter
• 5 cups (5 ounces) packed spinach
• 2 tablespoons all-purpose flour 
• 3/4 cup, plus 2 tablespoons whole milk 
• 1/2 cup, plus a bit grated Gruyere cheese 
• Coarse salt and ground pepper 
• 2 large eggs, separated, plus 2 large egg whites

Preheat oven to 375 degrees.


Directions:

Set out your eggs to bring them to room temperature.

Fetch a small metal paper clip.  Cut some cooking twine, long enough to go around the dish and tie off.  Cut some parchment paper into a six-inch strip long enough to go around the dish with a bit of overlap.  Set these aside.

In a large skillet, heat two tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted (~ 4 minutes). Transfer to a strainer to cool, press to release the liquid.

In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms.  Continue to cook until pale blond in color (~2 to 3 minutes). Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened (~3 to 5 minutes).  Remove from heat. Stir in cheese until melted.  Season with salt and pepper.  This is your soufflé base.  Transfer it to a large bowl.

In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base and then pulse until blended. Stir spinach mixture into remaining soufflé base. [If needed, you can press plastic wrap against surface and keep at room temperature, to store the base up to 4 hours.]

In a large bowl, using an electric mixer, beat four egg whites and pinch of salt on until stiff peaks form.  You will want to start the mixer slowly, then move to a medium speed after you see a lot of air. And then finish on medium high.  Be sure not to over beat the eggs.  (~3 minutes).

You want to add the egg whites in two batches. First add a third of them into the souffé base, folding the egg whites until they are mixed thoroughly.  It is best if you cut down with your spatula as if you are using a knife, then rotate the spatula to lift up the mixture and fold it over.  Rotate the bowl a quarter turn, cut, lift, and fold.  Repeat until mixed.  This first step will lighten your base.  Then, gently, gently add in the remaining egg whites, cutting, lifting and folding until just mixed.  Do not over mix.

Pour the soufflé batter into a one quart, high-sided soufflé dish.  Wrap the parchment paper around the dish, using the paper clip at the top where it overlaps to hold it into a cylinder shape.  Use the twine to tie the paper to the dish.  Carefully transfer the dish to the oven.  

Bake until soufflé is tall, browned, and firm to the touch (~ 35 minutes).  Do not open the oven during the first 25 minutes of baking.  Serve immediately.

Myrtle's Note:  I watch a lot of the Great British Bake Off, so I have learned a bit about soufflés.  I used that knowledge on my changes to this recipe.  Use room temperature eggs.  Do not grease the dish so that the soufflé can climb.  Use parchment paper, a paperclip, and twine to help the soufflé hold its shape in the oven whilst it is cooking.   I learned the egg whites folding technique, especially about lightening the base first with a third of the egg whites from many, many YouTube videos on egg whites and batters.  The other change I made to the recipe was to add a bit more gruyere than a half cup.  A heavily mounded half cup.  I love cheese and took the risk to add just a bit more to this recipe.  It is tasty, for sure.  And seeing your own soufflé all tall and risen is a mighty proud culinary moment!


Yield: 4 servings

Source:  http://www.marthastewart.com/317933/spinach-and-gruyere-souffle

Bacon, Gruyere, & Butternut Squash Frittata

Ingredients:

• 6 slices thick sliced, applewood smoked bacon
• 2 cups butternut squash (~half a small one)
• 1 small sweet onion
• 1 1/2 tablespoons fresh minced rosemary, plus more for garnish
• 6 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 oz. Gruyere
• 1/2 teaspoon Redmond's® Real Salt (or to taste)
• 1 teaspoon McCormack's® Peppercorn Medley (or to taste)

Preheat oven to 375 degrees.

Directions:

Peel the butternut squash and cut into small cubes and set aside.  Chop the onion and set aside.  Strip the rosemary leaves from the stem, mince, and set aside.  Grate the Gruyere, separate into 2/3 and 1/3, and set aside.

Over a large oven-safe skillet (preferably cast iron) over medium-high heat, using kitchen shears, snip the bacon slices in to 1 centimeter slices.  Cook bacon until beginning to soften (~4 minutes). 

Add butternut squash, onion, and rosemary and cook until softened, stirring frequently (~14 minutes).

Whisk eggs, milk, cream, 2/3 of the cheese, salt, and pepper in a large bowl or glass measuring cup. Pour the egg mixture over butternut squash mixture.  Cook over medium heat until edges of eggs begin to set (~8 minutes).

Sprinkle remaining cheese on the top, top with a bit more rosemary, and carefully transfer to oven.  Bake until golden brown (~15 minutes).


Myrtle's Note:  I found this recipe tasty, of course, but also a bit off in timing.  The times in my recipe reflect what it actually took for me to cook two of the steps rather that what the recipe said.  The only other change I did was to model what I learned in quiches and use 1 cup of milk and 1/2 cup of heavy cream instead of 1 1/2 cup milk.  Other than that, I highly recommend peeling and cubing the butternut squash the night before if you are going to have this in the morning.


Yield: 4-6 servings

Source:  http://www.delish.com/cooking/recipe-ideas/recipes/a44788/bacon-gruyere-butternut-squash-frittata-recipe/

Goat Cheese, Spinach, & Sun-Dried Tomato Quiche

Ingredients:

• 1/2 teaspoon olive oil
• 1 teaspoon minced garlic
• 3 packed cups fresh spinach 
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 4 ounces goat cheese (and a bit extra)
• 1/2 teaspoon Redmond's® Real Salt, or to taste
• 1 teaspoon McCormack's® Peppercorn Medley, or to taste

Preheat the oven to 350 degrees.


Directions:

Prepare the pie crust the night before to save yourself some time.

On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and crimp the edges. 

Using pie weights, blind bake pie crust for 20 minutes.  Remove the pie crust from the oven, remove the pie weights, and cook an additional 10 minutes, until golden brown.

While the pie crust is baking, drain and chop the sun-dried tomatoes and set aside.  Mince the garlic, and set aside.  Rough chop the spinach and set aside.  Crumble the goat cheese, divide in half, and set aside.

Remove the pie crust from the oven and let cool.

Whisk the eggs, milk,  cream, salt, and pepper together until combined. Stir in the sun-dried tomatoes, 1/2 goat cheese, and the spinach. 

Pour the egg mixture into the cooled pie crust.  Top with the other half of the goat cheese.  Use aluminum foil or a pie shield to prevent the pie crust from over browning, 

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 - 55 minutes. 

Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers for breakfast, lunch, or dinner! Store tightly covered in the refrigerator for up to 4 days.

Myrtle's Note:  I loved the combination of these ingredients, but I followed the process a bit more from the method source article.  However, my step-father, who has made quiche, had me not cook the spinach in advance.  Since the quiche turned out to be pretty much the best thing I have ever tasted, I think he was right in his methodology.  The sweetness of the sun-dried tomatoes and the tanginess of the goat cheese is just lovely.


Yield:  6-8 servings

Adapted from:  http://sallysbakingaddiction.com/2016/03/11/goat-cheese-spinach-sun-dried-tomato-quiche/

Method from:  http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459

Perfect Pie Crust

Ingredients:

• 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 
• 1 teaspoon salt 
• 2 tablespoons sugar 
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 
• 1/2 cup cold vegetable shortening, cut into 4 pieces 
• 1/4 cup cold vodka 
• 1/4 cup cold water

Directions:

Take the butter and shortening from the refrigerator.  Cut the butter into 1/4 inch slices.  Cut the shortening into four pieces.  Place both into a bowl and pop into the freezer to chill further.

When ready, process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. 

Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). 

Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.  Use your hands if needed to help it come together into dough.

Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days or place into the freezer for later use.

Myrtle's Note:  I have been so anxious about attempting my very first pie dough.  I had heard about America's test kitchen recipe and thought that would be a good place to start.  I did find it odd when I dumped the mixture into the bowl.  It looked just like flour. I couldn't see it coming together at all, even with the liquids.  However, it did.  Fairly quickly.  This is definitely a doable recipe for a pie crust beginner like me!

Yield:  2 crusts

Source:  http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html

Mango Salsa

Ingredients:

• 1/2 medium red onion (~1/3 cup)
• Juice from 2 limes (~4 tablespoons)
• 2 1/2 pounds ripe mangoes (~4)
• 1 large poblano pepper (~2 tablespoons)
• Leaves from 4 stems cilantro (~3 tablespoons)
• 2 tablespoons olive oil
• 1 teaspoon Redmond's® Real Salt

Directions:

Thinly slice the onion.  Place in a bowl with the lime juice and let sit for at least 10 minutes.

Peel and cut into a large dice the mango and place in a medium bowl.  Stem, seed, and finely chop the poblano pepper and add it to the mango.  Finely chose the cilantro and add.  Add the salt and olive oil.  Toss thoroughly.  Then add in the lime juice and onions.  Toss thoroughly.

Myrtle's Note:  I do wonder if my mangos were not diced small enough, since I had no photo as a guide.  After dumping the onions in and tossing, I decided they looked odd with long slivers and the mango pieces and tiny pieces of pepper.  So, I fished them out and cut them in about thirds.  Next time, I will sliver and then cut them before soaking.  I am allergic to mangos, so I couldn't taste test this recipe.  However, my folks loved it.  Every cook loves a satisfied customer!

Yield:  4-6 servings

Source:  https://patijinich.com/recipe/fresh-mango-salsa/

Baked Oatmeal

Ingredients:

• 2 bananas
• 2 eggs
• ⅓ cup pure maple syrup
• ¼ teaspoon Redmond's® Real Salt
• 2 teaspoons baking powder
• 3 teaspoons vanilla paste
• 1 tablespoon cinnamon
• 1 cup Greek Gods® Greek yogurt
• 3 cups oats
• 1 cup whole milk

Optional toppings: dried cranberries, apples, blueberries, nuts, etc.

Preheat oven to 350 degrees.


Directions:

In a large bowl, mash bananas. Add the eggs and mix thoroughly.  Then add then maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt and stir throughly.

Next add the oats and milk and stir until the oats are completely incorporated into the batter.  Let the batter sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.

Line muffin tins with muffin liners. Pour the mixture into each muffin cup until just below the top of the liner.  If using toppings, gently push them into each muffin cup.

Bake for 30 minutes.

Let cool for 5 minutes before eating. Once cool, you can store in an airtight container or freeze in a storage bag.

Myrtle's Note:  I think that these are more like baked oatmeal rather than muffins.  However, they are tasty!  I tried cranberries and blueberries as toppings and prefer the blueberries.  They were a nice contrast to the strong banana flavoring.  Even with a tablespoon of cinnamon, they are not very cinnamony, so I would not recommend reducing that.  My changes to the recipe were to up the vanilla and make it paste.   And I use Honey or Honey Vanilla Greek yogurt.

Yield:  18 muffins

Source:  https://www.buzzfeed.com/robertbroadfoot/these-banana-oatmeal-muffins-are-perfect-for-a-snack-on-the