Leslie Sarna

A "Leftover" Tart

Ah, the age old question of what to do with Thanksgiving leftovers... Well, aside from the obvious reheating and eating as it, there are a few options.  Mashed potatoes make fabulous gnocchi, I love stirring cranberry sauce into muffin mix and you can turn baked sweet potatoes into my sweet potato skins.  This Thanksgiving I decided to turn three leftover items into a tart.  

I had an extra sheet of puff pastry from an appetizer I made, leftover spinach and a little leftover corn.  I sauteed the spinach, corn, some garbanzo beans and garlic in a frying pan.  I then poured it all onto a puff pastry sheet, leaving room for the edges and toped it with a little cheese we also had leftover.  Into a 400 degree oven it went for about 15 minutes and voila a fabulous little tart that tasted fab.  So good I actually think I'll intentionally make this again!   

Hope you all had a wonderful Thanksgiving!  What are you doing with your leftovers?

Eggplant Caprese Skewers

I had some of my family over the other day and I wanted to come up with a new twist on caprese on a stick and this is what I came up with.  I added some grilled eggplant to the mix and decided to use super long skewers to make them a little more fun!  They turned out delicious and were a big hit with my family.  I hope you enjoy as well!

Eggplant Caprese Skewers

Makes 22 skewers

What you'll need:

1 large eggplant, sliced thinly lengthwise and then cut in half, grilled and cooled

11 grape tomatoes, sliced in half

11 mini mozzarella balls, sliced in half

22 basil leaves

dressing:

1/3 balsamic vinegar 

3/4 olive oil

a pinch of sugar or agave nectar 

a pinch of salt

What you'll do:

To assemble pierce the tip of the end of an eggplant strip with a long skewer, then string on a tomato half, weave the eggplant back over and add a mozzarella piece.  Repeat, but this time weave a basil leaf in there too.  Make the dressing by whisking all the ingredients together.  You can either drizzle some over the skewers or leave it in a little bowl next to it for people to dip their skewers in.  

Enjoy!

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Tools I used:

Slicer

Skewers

Agave Nectar

Grill Pan

 

Say Cheese...

I was hanging out with my friend Autumn yesterday working on our blogs (hers will be ready any second and I can't wait to share it with you : ) and we started talking about photography.  Food photography to be specific.  Incase you didn't know, I take the pictures of my food.  They aren't anything great or special.  I have no training or knowledge of photography.  I just like taking pictures and have a great camera.  I try to let it do the work : )  I have a cannon rebel incase you were wondering. 

Anyway, Autumn and I decided to make a cheese plate and try to catch the last of the light outside for our own little shoot.  

Photos: ok, but it was a pretty little plate!

Clockwise from the top left: triple cream brie, quince paste, creamy monteray jack with blood orange jam, Midnight Moon sheeps milk cheese, seeded crackers and Seaside white cheddar with dried plums.

When I make a cheese plate I like to have a little theme.  Today's theme was white cheese.  I also love adding the fruit, paste and jam to the plate so you can play around with matching the flavors.

What are your favorite cheeses?

PS Check out my wine section if you need help making a selection to go with your cheese.  Wine List

Making Cheese!

 

For the written recipe see this post: Homemade Ricotta Cheese

Deconstructed Potato Salad

Yup, this is the best name I could come up with for these.  Though my friend Colleen had a great suggestion with "Wee Deviled Potatoes".  

As you could see from earlier posts, I've been trying to "re-think" some classic Irish St. Patrick's Day menu items.  Today I decided to tackle potato salad.

I thought about the parts I don't love about potato salad.  One being, it's kind of an ugly dish.  Two, you have to eat it with a fork  errrrr!  This got me thinking.  Do you have to eat potato salad with a fork?  What about a potato salad finger food?  Yes!  I went straight to the store to get me some baby potatoes and give this a whirl.

This dish came out fantastic and just how I envisioned!  A simple, yet elegant, potato salad.  

Deconstructed Potato Salad

Makes 20 pieces

What you'll need:

10 baby red potatoes

2 celery stalks, finely chopped

1 carrot, grated

1/4 of a sweet onion

1 tbsp. chopped pickles or relish

1/3 cup veganaise or mayonaise

a dash of dry mustard

salt and pepper to taste

chives, chopped to garnish

What you'll do:

Wash the potatoes well and boil in a medium pot until fork tender.  Drain and rinse them in cold water.  In a small bowl, mix the rest of ingredients together minus the chives.  Season to taste.

To assemble: Slice the potatoes in half and then slice a very thin layer off the bottom so it can stand flat. (you don't want these suckers rolling all over the place)

Next, using a small spoon, scoop out a little indentation so the filling has somewhere to sit.

Spoon in some filling and top with the chopped chives.  Chill and serve.

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I hope you enjoy this new recipe as much as I enjoyed creating it : )

One of my Favorite Snacks

So I love popcorn!  No, not movie theater popcorn. . . I don't like lots of gunk on mine.  But I will say, I love my popcorn like this: a little olive oil and some salt.  I know, sounds crazy, but I love it!  

The fine folks at one of my favorite new companies Garlic Gold sent me the sweetest package full of fabulous products.  I have to say I am a little in love with them!  In particular, I love the parmesan cheese with garlic!  I tossed it with my popcorn and olive oil and it is spectacular!!!  The cheese is vegetarian, and the garlic is roasted into these little crunchy nuggets of fabulousness!

This is one if the best healthy organic snacks I can think of : )  I highly recommend giving this popcorn a try and the products from Garlic Gold.  To find their products, click here.

Ultimate Pretzel Bites

Who doesn't love having soft pretzels at sporting events?  I do!  But why not have them at home?  In fact, why not have them this weekend for the Super Bowl??  They are super easy and highly addicting!  (Fact: I can easily take down an entire plate!)  

I'm telling you you will be thanking me when your the hit of the party!

PS this picture doesn't do these justice!

Ultimate Pretzel Bites

What you'll need:

1 packet of yeast

2 tablespoons packed brown sugar

1 1/2 cup hot tap water

6 tablespoons butter, melted

2 1/2 teaspoons kosher salt

4-5 cups of flour

8 cups of water

1/4 cup baking soda

1/8 cup milk

Fleur de sel or sea salt

What you'll do:

In a large bowl or the bowl for your stand mixer, place the yeast, brown sugar, hot water and melted butter.  Let sit about 5 minutes.

Add in the salt and turn the stand mixer on.  Gradually start adding in the flour.  After 4 cups slowly add the rest in until the dough is soft and not wet.  You may not need all 5 cups.

Spray with cooking spray or coat the dough ball with a little vegetable oil.  Return to the bowl, cover with a clean towel and let rise for about 1 hour.

Preheat the oven to 425 degrees.

Bring the 8 cups of water in a large pot to a boil.  While it's coming to a boil, Cut the dough into 8 equal pieces.  The easiest way to do this is to place the ball of dough on a floured workspace and slightly flatten with your hands.  Take a knife dipped in flour and cut the dough like a pie into 8 pieces.  Place 7 of the pieces back in the bowl and cover.  One piece at a time, roll them with your fingers into a long rope.  Using the same knife, cut little 1 inch pieces.  Repeat.

When the water is boiling, quickly add in the baking soda.  Watch out cause it will bubble up!  Add in the pretzels in batches and count to 30.  (I do about 12 at a time)  Remove from the water with a slotted spoon and place on a cookie sheet with silpat or parchment paper on it.  Arrange them so that they are not touching.  Brush them with some milk that is a little watered down.  And if you'd like, sprinkle them with some kosher salt.

Bake in the oven for about 15 minutes until they are golden brown.

Enjoy with your favorite dip.  I like yellow mustard : )

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Game Day Potato Skins

If you are here in the United States you are probably getting excited for the Super Bowl this weekend!  Even if you are not a big football fan, hopefully you can appreciate the excitement, the commercials and the food : )  I love "game day" food!  

Here is a great recipe for a simple, fabulous potato skins!  Now when you make these don't throw out all insides of the potatoes!  You can use them for making gnocchi, mashed potatoes, soups or chowders.

Game Day Potato Skins

What you'll need:

Russet Potatoes (regular brown baking ones)

a few handfuls of shredded cheddar cheese

Chopped tomatoes or Salsa

Chopped scallions

Salt and Peppers

a few dollops of sour cream or tofutti sour cream  

What you'll do:

Preheat the oven to 400 degrees.  Clean your potatoes well.  Using a fork, pierce the skin in a few places to allow for steam to escape.  Coat the potatoes with some olive oil and place the potatoes in the oven.  Bake for about 40 to 45 minutes.  Take the potatoes out and let cool on a cutting board for a few minutes.  When they are cool enough to handle, slice in half lengthwise.  

With a spoon, scoop out all the insides and place in a bowl.  You can use these in a soup, gnocchi or chowder later.

Place the skins on a cookie sheet and sprinkle in some shredded cheddar cheese.  Place the pan under the broiler for a few minutes till the cheese is melted and the skins a little crisp.  Take out and place on your serving platter.  Top the skins with tomatoes or salsa, scallions, salt and pepper.  Then dollop a small spoonful of sour cream on top.  

Serve warm and Enjoy!

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Homemade "Ranch" Dip

Ok, don't ever buy one of those "ranch" dressing dips ever again!  It's so yummy and easy to make one from scratch!  And super bonus is no yucky chemicals!  You are going to love this and it'll be the hit of your next party!

Leslie's "Ranch" Dip

What you'll need:

1 cup of sour cream

1/2 cup veganaise or mayonaise

a huge handful of fresh spinach {about 10 oz.}, chopped

a big handful of fresh parsley, chopped

2 handfuls of fresh dill, chopped

about 1/2 cup chopped chives or green onions

Salt and pepper to taste

Paprika to sprinkle on top

What you'll do:

Stir all ingredients except for the paprika in a bowl well.  Serve immediately or refrigerate overnight.  Sprinkle some paprika on top to garnish.  Serve with your favorite veggies.  

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Roasted Tomatoes

Alright, some of you out there may look at this picture and say, "yuck!", but others of you may be swooning!  If you said, "yuck", you may be uninformed. (or just not like tomatoes)  But these are little gems bursting with flavor.  Yes, these are roasted tomatoes.  You can do so many amazing things with them.  Once you get this super easy technic down you'll be using these tossed with pasta, smashed as pizza sauce, on a salad, on toasted baguettes or with a spoon!  They really are so versatile and a secret weapon to have in you kitchen.

Personally, I like roasting smaller tomatoes. (these are cherry tomatoes in the picture)  I think they are more versatile, but you can roast just about any kind.

Roasted Tomatoes

What you'll need:

a few handfuls of tomatoes

a few cloves of garlic, peeled

a drizzle of olive oil

a pinch of salt

What you'll do:

Preheat the oven to 350 degrees.

Line a cookie sheet with parchment paper.  Lay your tomatoes and garlic on the paper.  Drizzle with olive oil and sprinkle with salt.  Bake on the top rack for about 35-45 minutes or until the whole house smells like heaven!  No seriously it will!  But you want them to just start to brown or pop.  The picture above was taken just as I took them out.

If you really want to impress someone, toss these with some linguini pasta, fresh basil and top with some fresh parmesan.  Oooooh! heaven!

Or try my Roasted Tomato Soup!

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