•September 16, 2009 • Leave a Comment
Dear readers. I am very happy to see such increased interest in the content on the blog. With that said, I wanted to share with you that we’ve moved! The blog is still the same, the content is still there, and I plan to add more content in the near future. The only difference is the address of the blog is shorter, and therefore hopefully easier to remember. The new address is www.dimplearts.com/blog
I very much look forward to seeing you all at our new location!!!
•September 13, 2009 • 5 Comments
New day, new dish. Today I decided to make one of my signature and favorite dishes, my egg salad, but with a slight twist.
To make the salad you’ll need the following:
5 Hard boiled eggs
Shredded mozzarella and american cheeses (or any other types of shredded cheeses)
Mayonnaise (approximately 1 tbsp)
Grate the eggs and chop the scallions. Mix together the grated eggs, chopped scallions, shredded mozzarella cheese and shredded american cheese with mayonnaise. Chill slightly and serve. It’s that easy!
•September 10, 2009 • 3 Comments
Hopefully you remember my coworker U, who so graciously brought me home grown tomatoes. Well, a few days ago she brought me an eggplant from her garden.
I’ve never actually made anything with eggplant, so I decided to make my Mom’s recipe, which I love. The recipe calls for the following ingredients:
2. Vegetable oil (for frying)
4. Garlic (mashed)
5. Tomato slices
6. 1 hard boiled egg
7. Shredded cheese (I used low moisture mozzarella)
Slice the eggplant, fry in vegetable oil until the slices soften. Remove onto a paper towel lined plate. Cover the fried eggplant slices with another paper towel to soak up the excess oil. In the meantime mash two cloves of garlic with a garlic masher and mix with a table spoon of mayonnaise. Brush each eggplant slice with the mayonnaise mixture, cover with a tomato slice. Brush each slice of tomato with the remaining mayonnaise mixture. Top with grated egg and shredded cheese. Chill slightly and serve. Yum!
•September 8, 2009 • Leave a Comment
Finally my trusty sidekick, Vika, and I got together for the first of many cooking sessions. Where Vika did all of the cooking and I did most of the tasting and the photo taking. As far tasting goes, these minis were fabulous. As far as photos go, judge for yourself…
Now to describe what’s what and how these minis were created. We’ll go in order of preparation.
First Vika started with salmon minis.
1. European whole grain bread (can be found at Trader Joe’s)
3. Creme fraiche
Top the bread with slices of salmon, creme fraiche and diced chives. Once plated, just serve.
Now for the Bruschetta minis
To create these tasty minis you will need the following ingredients and will need to take the following steps:
1. Tomatoes (Vika used cherry and pear tomatoes)
2. Fresh Basil
3. Olive Oil
4. Sun-dried tomatoes
Cut up the baguette and toast slices of baguette in the oven. In the mean time, dice the fresh tomatoes, sun-dried tomatoes and basil. Mix together with olive oil. Top the toasted baguette slices with the tomato mixture and serve.
Try these minis and they’ll fly off the plate in the blink of an eye.
•September 5, 2009 • Leave a Comment
Probably for months now, I’ve been thinking (and sometimes talking) about making stuffed peppers. My mom makes incredible stuffed peppers, but I saw a recipe for orzo stuffed peppers from the Food Network, which is a variation on hers. I finally took the plunge, got all the ingredients, rushed home from work and whipped up stuffed peppers.
The peppers turned out delicious. Judge for yourselves.
Of course you are wondering, how can I have a stuffed pepper like this for dinner? Well, it’s actually relatively simple.
What you will need:
Canned Italian Tomatoes (I suggest buy chopped tomatoes, if you want to save on prep time)
Grated Romano Picorino cheese
Extra virgin olive oil
Salt and ground black pepper
Chicken broth (I used 99% fat free)
Orzo, and of course
Sweet bell peppers
What you will want to do to turn these great ingredients into actual stuffed peppers is the following:
1. Mix canned tomatoes, grated zucchini, chopped fresh mint, cheese, olive oil, salt and ground pepper in a bowl.
2. Bring chicken broth to boil.
3. Add orzo to boiled chicken broth and boil for a few minutes (make sure the orzo is NOT fully cooked).
4. Once orzo is ready, sift it.
5. Mix the orzo with the ingredients you’ve already premixed in item 1 above and poor the left over chicken broth into the baking dish you’ll use for the stuffed peppers. To identify the dish, I chose a glass pie dish I had at home that was able to fit 6 peppers.
6. Remove all the insides of the bell peppers and discard.
7. Place the peppers in the baking dish and fill with the orzo mix.
8. Cover with foil and bake for 45 minutes at 400F. Than remove foil, cover the peppers with additional grated cheese and bake for another 15 minutes uncovered…
I would recommend letting the peppers cool off slightly before serving. From personal experience they tasted better when they weren’t steaming hot.
•September 1, 2009 • Leave a Comment
This weekend I picked up some grapes from the local farmers market. Nothing compares with fresh, organic, sweet grapes!
•September 1, 2009 • 1 Comment
On Sunday I decided to make a healthy snack. I gave it some thought and here is what I came up with…
…an Arugula salad with Goat Cheese Toasties.
To create this all you’ll need is a baguette, cut up into slices, some beaten eggs and garlic powder. Dip the baguette slices in beaten eggs (mixed with garlic powder) and bake for 10-15 minutes at 325F.
To create the lovely salad, you’ll need some arugula leaves, tomatoes (cherry, pear, and/or grape), cucumbers and Balsamic Vinaigrette Dressing.
Cut up the vegetables, toss with the Balsamic Vinaigrette Dressing and serve with the toasties, topped with goat cheese.
Hope you enjoy! I can tell you I did!