Tag Archives: bruschetta

Food Matters Project Wrap-Up

This week is a wrap-up of the Food Matters Project.  It’s the final week of posting recipes from The Food Matters Cookbook.  Rather than another recipe, I’ve spent some time thinking of what I’ve learned doing this project, so here are some conclusions (in no particular order:

Mushrooms

1. My favorite and most memorable recipe: Rigatoni with Vegetables, Figs & Blue Cheese.  I loved the blue cheese and fig combination in a pasta, and I can’t wait to try this again when figs are in season!

2. We finally learned how to make our own pizza.  Thanks to the post on whole wheat pizza, we’ve explored other toppings and new pizza crust recipes.  This has definitely been a staple in a our house a couple of times a month.

3. We made hummus from scratch.  Although it wasn’t my favorite recipe at that time, we’re recently added a Vitamix into our kitchen- can’t wait to try making it again!

4. Bruschetta comes in different varieties- it’s such a time saver when you’re hosting a dinner party!

5. Chimichurri is another awesome dish when you have friends over for dinner.  Quick, easy and delicious- what more could you ask for?!?

6. We tried anchovies for the first time, and they are delicious in a salad.  Don’t miss out!

7. My favorite dessert adventure was due to FMP- we made kumquat sorbet.  It was delicious, and I am now less intimidated to break out my ice cream maker.  Sorbets on the porch, during a DC summer, are a perfect way to wrap up the day.

8. Give cookbooks without photos a chance.  They encourage your cooking imagination and creativity- it was so much fun learning this for over a year.

This was a wonderful opportunity, and I’m so glad our blog continued to participate in this project (although sporadically).  The idea of eating less meat should be encouraged in more households, and I hope we spread Mark Bittman’s words a bit more.  Definitely play around with more foods, especially vegetables.  There are flavors and textures out there you may not have ever tasted, but don’t be afraid to try.

Start with what we’ve made before, there are a number of delicious dishes out there!  Or check out the other participants blogs to see what they’ve made!

Recipes We’ve Made via the Food Matters Project

Squash with Chipotle Dipping Sauce
Seasoned Popcorn
Roasted Red Pepper Pesto
Rigatoni with Vegetables, Figs and Blue Cheese
Seared Bean Sprouts with Mushrooms
Hummus
Curry with Vegetables
Vegetable Coq au Vin
Vegetable & Bean Casserole
Cod in Spicy Rhubarb Sauce
Apple & Smoked Cheese Whole Wheat Pizza
Mostly Whole Wheat Bread
Asparagus & White Bean Soup
Black Bean & Corn Salsa
Bruschetta
Chicken in Green Salsa
Vegetable Burritos
Tomato, Leek & Brie Tart
Crunchy Fish Tacos with Chimichurri Sauce
Walnut Pâté Sandwich with Arugula & Pears
Beet Chips with Pistachio Dip
Fresh Corn Salsa
Chicken & Potatoes with Romesco Sauce
Asian Vegetable Rolls with Peanut Sauce
Greek Panzanella Salad
Veggie Stir Fry
Summer Tabbouleh Salad
Lemon Cornmeal Cake
Apples, Blue Cheese & Honey
Broccoli & Cherry Rice with Acorn Squash
Polenta with Mushrooms
Cardamom & Pistachio Pear Crisp
Lamb, Carrot & Turnip Stuffed Cabbage
Rice & Lamb Burgers with Spinach & Tzatziki Sauce
Provencal Pasta Sauce with Whole Wheat Spaghetti
Dal with Lots of Vegetables
Central American Red Beans & Rice
Spinach Cobb Salad with Caper-Anchovy Vinaigrette
Bulgur Wheat Mango Salad with Avocado
Spicy Grapefruit Scallops with Arugula
Kumquat & Orange Sorbet
Potato & Corn Fritters
Tomato & Romaine Salad with Smoked Mozzarella
Pasta with Tuna, Tomatoes & Capers

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Peasant Bread

I love fresh, warm bread.  The kind that is crusty on the outside, and soft inside.  Pair that up with some fresh bruschetta, or butter- and I have dinner.  Or it can be a perfect addition to a salad or soup dinner.

In the past couple of months I have conquered my fear of yeast.  If you’d like proof then check out the Mostly-Whole Wheat Bread, Apple & Smoked Cheese Whole Wheat Pizza, and Whole Wheat Pitas.  Last week’s Food Matters Project was bruschetta, and I needed a vehicle for all that deliciousness.  So I attempted bread.  What did I learn?  I never want to buy bread from the store again!

It looks gorgeous, and I am so proud of it!  If I have succeeded, all of you can make it.  Fortunately, this recipe does not require an overnight rising period- that is way too long to wait (although that might be due to my lack of planning).  This is perfect to throw together right before you leave for work (or the night before), let the yeast work its magic and all you have to do is pop it in the oven when you get home.  Fresh bread for dinner!

Peasant Bread
Adapted from: Hide the Cheese

This recipe makes 2 larger loaves.  I made a loaf the first day, and covered and refrigerated the other half.  It should last about a week in the fridge.  Take it out of the fridge as you’re heating up the oven, and continue with the baking instructions below.  The original recipe used 2 cups of whole-wheat flour, and 4 1/2 of all-purpose.  I did not have the whole-wheat flour, so I improvised.

1 tbsp + 2 tsp yeast
1 tbsp + 2 tsp salt
3 cups warm water
1 tbsp honey
6 1/2 cups all-purpose flour
1 tbsp olive oil

Mix the yeast, salt, water and honey in a large bowl.  Stir with a spoon until the yeast and honey dissolve completely.  Then add the flour, continue mixing until it is fully incorporated with the wet ingredients.

(optional) Coat a large bowl with olive oil.  If you don’t have an additional large bowl, just move parts of the dough to add some of the olive oil under it.  This is not necessary, but does make it easier to take out the dough from the bowl after it has risen.

Cover the dough with a dish towel and allow it rest for at least 2 hours (although the longer the better).

After the dough has risen, take half of it out (the other half can be stored in the fridge) onto a floured surface.  Shape it into a ball, or any shape you’d like.

Preheat the oven to 450ºF.  As you turn on the oven, put the dutch oven (or corningware) into the oven at the same time.  When the oven reaches 450ºF, take out the dutch oven and place the dough inside.  Cover and bake for 30 minutes.  Then cook for another 15 minutes, uncovered, or until the top is a light brown.

Take out the bread from the oven, and allow it to cool off on a wire rack.  Enjoy it fresh!

Food Matters Project #15: Bruschetta

With summer just around the corner, I try to find recipes which are easy to make and can be enjoyed outside with friends.  Our condo porch is rather small, but we do like to have friends over on the roof of our building.  It’s nice to enjoy many evenings with a bottle of wine, some finger foods and great conversations.

This weeks Food Matters Project definitely gave me some more ideas!  Laura, from Chef Laura at Home chose this weeks recipe from Mark Bittman’s The Food Matters Cookbook.  She chose Bruschetta, Rethought- Mark Bittman provided some new ideas for bruschetta.  This definitely allows us to be a little creative!  Laura made a Simple Bruschetta, if you’d like to check out other ideas look at the comments here.

Many of us imagine a tomato salad on a piece of bread when we think of bruschetta (which is on the menu of every Italian restaurant in the US).  Although that is one form of bruschetta, there is more to it than tomatoes.  It is an Italian antipasto with a variety of toppings, such as: red pepper, tomato, vegetables, beans, cheese, cured meats or tomatoes.  One of these tops a piece of bread which was rubbed with garlic and olive oil.

On Saturday, Sam and I played tennis in the early afternoon and sat on our roof snacking and enjoying Pimm’s.  It was a wonderful afternoon- so relaxing!  We did not grill our bread since it was fresh out of the oven (recipe will follow later this week!).  This is a great meal to improvise to what you have on hand, or what you’re in the mood to make.

Green Bruschetta
Inspired from: The Food Matters Cookbook (pg 175)

I could not find fava beans in the grocery story, but had some lima beans in our freezer.  Edamame or peas would also work.

1 cup lima beans
3 tbsp pecorino cheese
1/2 cup lima bean cooking liquid
1 bunch of asparagus, cut into 1-inch pieces
juice of 1 lemon
1/4 tsp salt
1/4 tsp pepper

In a small saucepan, cook lima beans until they are well done.  Save some of the liquid while draining, and put them into a food processor.  Add the pecorino cheese and liquid, puree.

Bring a small pot of water to a boil, then add the asparagus.  Cook for about 2-3 minutes, then drain and cool with cold water.

Mix the pureed lima beans, asparagus and lemon juice.  Add salt and pepper, stir well to combine all of the ingredients together.  Serve with some bread or crackers.


Mushroomy Bruschetta
Inspired by: A Couple Cooks

There is nothing tastier in life than onions, mushrooms and butter.  This was delicious.  I think we’ll try to remake this as a pasta sauce! 

2 tbsp butter
1/4 large onion, chopped finely
4 garlic cloves, minced
1 tsp thyme, finely chopped
1 tbsp oregano, finely chopped
4 oz herbed goat cheese (ex: Vermont Creamery Herb Chèvre)
1/8 tsp pepper
1/4 tsp salt

Allow 1 tbsp of butter to melt in a saucepan.  Then add the onions, allow them to cook until translucent and slightly creamy.  Then add the garlic, cook for about 3 minutes.  Then add the mushrooms, 1 tbsp of butter, oregano, thyme, salt and pepper.  Cook them until they are soft, about 5 minutes.  Then add in the goat cheese, stir until the cheese is part of the sauce.

Feel free to dip some bread into the sauce, and top your bread piece with the mushrooms.