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Appetizers, Bread, Cheese, Dinner, Italian, Recipes, Side Dishes, Vegetarian

Pull-Apart Rosemary Garlic Bread

May 31, 2023

This made to share pull-apart rosemary garlic bread is baked until the crust is a gorgeous shade of gold, and the interior is soft and fragrant from the herbs, butter, garlic and parmesan cheese. It’s so delicious that you will be going back for seconds and thirds.

Food & Wine magazine mentions that making this bread is for bakers of all skill levels and after making it multiple times I absolutely agree. It’s a lot of fun to make and the final result is a delicious variation on garlic bread.

All-purpose flour, a bit of sugar, rapid rise yeast, milk, and butter are mixed up in a stand mixer before being formed into a ball and set aside in a warm area to rise.

When the weather is warm (always in Hawaii) I cover the dough and place the bowl out on the deck to rise. Some toaster ovens offer a dough proofing setting. If your climate is cool, you might put your bowl in the oven with the light turned on. Otherwise you may leave it out on your counter but expect it to take a bit more time to double in size.

While the dough is rising, make the filling.

Butter, cheese, parsley, rosemary, garlic, salt and pepper are mixed in a bowl and set aside until ready to use.

One hour of rise time and the dough has doubled in size.

It’s time to roll the dough into 12 round disks. Don’t worry too much about getting them perfectly round.

A tablespoon of filling is spread over the dough rounds that are stacked on top of one other before placing in the baking pan.

Occasionally the dough can be a bit uncooperative, meaning it will resist keeping its shape once rolled out. If it springs back just give it another roll or two and it should be fine.

The stacked dough circles are placed in the baking pan and set aside for the final rise.

After 45 minutes the dough has risen and filled up the empty spaces in the pan.

Baked for 45-50 minutes, the bread emerges from the oven looking spectacular.

The final touch is melted butter brushed over the warm bread followed by a sprinkling of Maldon salt.

This bread goes with just about anything. I serve it often with pasta dishes, but it is superb with roasted chicken, grilled steaks, fish and chicken, herb baked tofu and salads. Any leftover slices would be perfect toasted and topped with sunny-side up eggs for a quick lunch.

Pull-Apart Rosemary Garlic Bread
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Pull-Apart Rosemary Garlic Bread

Recipe by Kiyo
Servings

4-6

servings

Adapted from Food & Wine

Ingredients

  • For the dough

  • 2 1/4 cups (270g) all-purpose flour, plus more for work surface

  • 2 tablespoons (25g) granulated sugar

  • 2 teaspoons rapid-rise yeast

  • 1 1/2 teaspoons kosher salt (I use Diamond Crystal)

  • 2/3 cup (158g) whole milk, warmed

  • 3 tablespoons (42.6g) Earth Balance Buttery Sticks or unsalted butter

  • For the filling and topping

  • 6 tablespoons (85g) Earth Balance Buttery Sticks or unsalted butter, softened

  • 1 cup (90g) finely grated parmesan cheese

  • 2 tablespoons finely chopped flat leaf parsley

  • 2 teaspoons finely chopped rosemary (1 1/2 teaspoons for a milder rosemary flavor)

  • 1 large garlic clove, finely grated (Microplane works well)

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon Earth Balance Buttery Sticks or unsalted butter, melted (to brush on baked bread)

  • 1/2 teaspoon flaky sea salt such as Maldon (to sprinkle on baked bread)

Directions

  • Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with a paddle attachment. With mixer running on low speed, beat in warm milk and Buttery Sticks or unsalted butter. Beat on low speed until just combined, 30-45 seconds. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. For colder climates, turn your oven light on when you start mixing the dough, then place covered dough bowl in oven. The warm oven environment will help your dough to rise.
  • Meanwhile, stir together butter, parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside.
  • Once dough has doubled in size, punch down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 3 tablespoons each). Using a small rolling pin, roll dough rounds into a 4-inch disk. You may also flatten each piece of dough with your hands (the disks do not need to be perfectly round). Spread about 1 tablespoon of filling onto one side of each disk. Stack disks, cheese side up, on top of each other. Turn stack of dough onto its side, and place in an 8 1/2-4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise in a warm spot until almost doubled in size, about 45 minutes. Preheat oven to 325 degrees.
  • Bake loaf on middle rack until golden brown, 45-50 minutes, covering loosely with aluminum foil if needed to prevent over browning. Transfer loaf pan to a wire rack and let cool for 10 minutes. Invert loaf onto wire rack, turn upright, and let cool for 10 minutes. Brush with melted butter and sprinkle with flaky salt. Serve warm.

Notes

  • Leftover garlic bread can be frozen and reheated (covered in foil) in a toaster oven.
Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Cucumber Salad with Roasted Peanuts and Chile

April 29, 2023

This easy to make crispy cucumber salad has a lot going for it. Not only is it very simple to put together, it is an uncommon but tasty combination of ingredients.

Cucumbers with minimum amount of seeds and tender skins are best for this salad. You really want that “crunch” in each bite you take. Japanese cucumbers work well if you can find them.

The addition of nuts adds so much flavor and texture to salads. Including a small amount each day in your diet is very nutritious. The salad also has red pepper flakes for a bit of spice and cilantro for its unique je ne sais quoi. Of course if you don’t care for cilantro, switch it out with fresh mint or parsley.

The peanuts, cilantro, and chile flakes are chopped up together. I found that this is best done close to the time you are serving the salad. If you want to chop these ingredients in advance, it’s best to separate the cilantro from the peanuts and chile flakes as the moisture from the cilantro can affect the texture of the peanuts.

Once you have everything ready to go, toss the cucumbers with the dressing then sprinkle it with the peanut topping. A drizzle of your favorite chile crunch is the icing on the cake.

Cucumber Salad with Roasted Peanuts and Chile
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Cucumber Salad with Roasted Peanuts and Chile

Recipe by Kiyo
Servings

2-4

servings

Recipe adapted from NYT Cooking

Ingredients

  • 6 Japanese or Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces

  • Kosher salt

  • 1/4 cup salted, roasted peanuts

  • 1/4 cup cilantro leaves (or substitute with fresh mint or parsley)

  • 1/2 teaspoon chili flakes

  • 2 tablespoons soy sauce

  • 2 tablespoons unseasoned rice vinegar

  • 1 1/4 teaspoons granulated sugar

  • 1 small garlic clove, grated

  • Chile crisp or chile oil (optional but recommended)

Directions

  • Toss sliced cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
  • Chop peanuts, cilantro and red pepper flakes together until very fine. If you are not serving the salad within an hour, chop cilantro separately and combine with peanuts and chili flakes before serving. This will prevent the peanuts from taking on moisture from the chopped cilantro.
  • In a large bowl, whisk together soy sauce, rice vinegar, sugar and garlic. Transfer salted cucumbers to the bowl and toss to coat.
  • To serve, place half the cucumber salad on a plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumbers and peanut mixture. Drizzle with chile crisp or chile oil if using. Serve immediately.

Notes

  • Leftovers will keep for a day stored in the refrigerator. Note that the peanuts may lose their crunch from being stored with the cucumbers and dressing.
Beans, Dinner, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Roasted Green Beans with Caper Butter

March 1, 2023

Sometimes just a few simple ingredients can turn a dish into a delectable treat, as is the case with these roasted green beans. Though there’s nothing fancy about this side dish, it reminds me of something I might find at a fine restaurant. I love how uncomplicated this recipe is. You can have it ready in less than 30 minutes.

Capers are the definition of a flavor bomb. Briny, bold, salty and tart they add umami to the butter and other ingredients. The lemon zest adds a bright flavor and the fresh thyme (don’t leave it out!) is just delightful with the roasted beans. This basic compound butter can be whisked up in a jiffy.

The green beans are quickly roasted at high heat, 450 degrees for just about 12 minutes, or until slightly charred in areas.

Once roasted, the beans get tossed with the caper butter before being served.

Roasted Green Beans with Caper Butter
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Roasted Green Beans with Caper Butter

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1 pound fresh green beans, ends trimmed

  • 2 teaspoons olive oil

  • kosher salt

  • freshly ground black pepper

  • 2 tablespoons Earth Balance Buttery Sticks for lactose free version (or regular butter), softened

  • 1 1/2 teaspoons Dijon style mustard

  • 1 1/2 teaspoons chopped fresh thyme (not packed)

  • 2 teaspoons capers, drained and chopped

  • 1/2 teaspoon lemon zest (add additional 1/2 teaspoon for zestier flavor)

Directions

  • Preheat oven to 450 degrees. Line a sheet pan with foil for easy clean up.
  • Toss green beans with olive oil. Sprinkle with kosher salt and freshly ground pepper.
  • Roast green beans (in one layer) for 10-12 minutes or until lightly charred in areas, stirring once. They will soften a bit more once they are out of the oven.
  • Meanwhile, in a small bowl, stir together Buttery Sticks (or regular butter), mustard, thyme, capers, lemon zest and a dash of salt. Toss roasted green beans with the butter and serve immediately.
Appetizers, Cheese, Recipes, Side Dishes

Roasted Feta with Honey

December 5, 2022

This may be one of the easiest and most delicious appetizers I have made. It is a gorgeous dish to bring to the table. I served it with yogurt flatbread made into smaller rounds for this appetizer, and roasted tomatoes which added a pop of color and a sweet-tart flavor that was perfect tucked into the flatbread with the cheese. You can keep it simple by serving the feta with slices of good sourdough bread or warmed pita bread.

The roasted tomatoes go into the oven about 45-60 minutes before the feta is roasted. I love the Sugar Bomb tomatoes sold at Safeway. They make a striking presentation.

Mt. Vikos is one of the best feta cheese blocks I know of. Here on Maui you can find it at most of the markets including Hawaiian Moons, Times Kihei, Foodland, and Whole Foods. I placed the cheese and olive oil in a foil-lined baking dish so that it would be easy to remove to a plate for serving with the roasted tomatoes. If you are not using roasted tomatoes, you can skip the foil. Remember to use a baking dish that can withstand the high heat of the broiler.

This is one of those dishes that really doesn’t require a recipe because of its simplicity. Place feta block in baking dish, drizzle with olive oil, add fresh thyme sprigs if you want to, then roast until warm. Drizzle honey over the feta, broil until beautifully bronzed on the edges, season with freshly ground black pepper, and a sprinkling of Maldon sea salt, serve.

Roast the feta just before you want to serve it. The cheese should be warm and creamy, the perfect foil for pillowy flatbread or good sourdough bread.

Roasted Feta with Honey
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Roasted Feta with Honey

Recipe by Kiyo
Servings

2-4

servings

Adapted from NYT Cooking

Ingredients

  • 1 7-ounce block Mt. Vikos Feta (or your favorite feta block)

  • 2 tablespoons extra virgin olive oil

  • 3 small fresh thyme sprigs, optional

  • 1 tablespoon honey

  • Freshly ground black pepper

  • Maldon sea salt, optional

  • Red pepper flakes, optional

  • Roasted tomatoes, optional

  • Yogurt flatbread, sourdough, or pita bread for serving

Directions

  • Preheat the oven to 400 degrees. Place feta in a small foil-lined baking dish for easy transfer to a plate if serving with roasted tomatoes (one that can withstand broiler oven temperature). Otherwise skip the foil and place feta directly into a broiler safe baking dish. Drizzle olive oil over the feta and place a few sprigs of thyme on top if using. Bake until the cheese is soft and springy to the touch but not melted, about 7-8 minutes.
  • Preheat the broiler. Heat the honey in the microwave for just a few seconds until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble, about 2 1/2 minutes (I used my countertop Breville Smart Oven). Keep an eye on the broiling time so the cheese does not burn. Season with pepper, a sprinkling of Maldon sea salt (optional) and a pinch of red pepper flakes (optional).
  • Serve with warmed flatbread or crusty sourdough bread and roasted tomatoes.

Notes

  • If serving with roasted mini tomatoes, place them in a baking dish, drizzle the tomatoes with a bit of olive oil, and season with salt and pepper. Bake uncovered at 400 degrees for 45-60 minutes. Yogurt flatbread can be made weeks in advance and frozen. Warm before serving.
Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Arugula, Fennel & Blood Orange Salad

November 22, 2022

Peppery arugula, anise flavored fennel, and sweet blood oranges make a delicious and gorgeous salad. The champagne vinegar, Dijon and honey vinaigrette compliments the bold flavor of arugula and brings out the sweetness of the fennel and oranges. You can find blood oranges during the months of December through April. On Maui, I was lucky to find them at Whole Foods. They are worth the drive no matter where you live!

Blood oranges are much more petite than navel oranges. They are super sweet and the colors are stunning.

I usually don’t pay much attention to produce labels. But in this case, it caught my eye. Thank you Australia for growing these delightful “Dracula” blood oranges….

Fennel has a distinctive flavor that can be described as anise-like, sweet and perfumy. The texture of raw fennel is crispy, similar to celery. If you haven’t yet tasted fennel, give it a try. You’ll be surprised how delicious it is whether you eat it raw in salads like this one, or cooked as in this dish, which mellows the flavor a bit. To make the fennel slices extra crisp, soak in an ice water bath for about 10 minutes before adding to the salad.

This beautiful salad deserves to be a feature on your seasonal menu. The three main ingredients are flawless together. It can be served alongside a main dish, or as the main dish itself along with yogurt flatbread, baked feta and roasted tomatoes. If you can’t find blood oranges, feel free to use regular oranges cut into segments.

Arugula, Fennel & Blood Orange Salad
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Arugula, Fennel & Blood Orange Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 6 ounces (about 8 cups lightly packed) arugula

  • 1 pound (about 3 medium-sized) blood oranges, peeled and sliced into rounds

  • 8 ounces (1 large bulb) fennel, cut in half lengthwise, core removed. Cut the bulb halves crosswise into very thin slices (for extra crispy texture, soak slices in ice water bath for 10 minutes)

  • 2 teaspoons Dijon mustard

  • 1 1/2 teaspoons honey

  • 1/4 cup champagne vinegar

  • 2 tablespoons fresh orange juice

  • 1/4 cup extra virgin olive oil

  • kosher salt and freshly ground black pepper

Directions

  • Place the arugula in a large bowl. Scatter fennel slices into the bowl. Set aside
  • Peel and slice the blood oranges. Set aside.
  • In a small bowl, whisk together the mustard and honey. Whisk in the vinegar and orange juice. Once the ingredients are incorporated, slowly whisk in the olive oil. Add salt and pepper to taste.
  • Just before serving, spoon a generous amount of the dressing over the arugula and fennel. Toss well so the dressing is nicely distributed. Add kosher salt to taste and toss again. Transfer to a large, low-sided platter. Place blood orange slices on and around the salad. Drizzle a bit of dressing on the orange slices. Finish with a few grinds of black pepper. Serve immediately.

Notes

  • The dressing can be made a day in advance, bring to room temperature before using.
Dinner, Grill, Mexican, Recipes, Salad, Side Dishes

Mexican Corn Salad

November 16, 2022

Mexican corn salad, also known as Esquites (Mexican street food snack using corn kernels as the main ingredient) is ideal for serving alongside burritos, quesadillas, tacos, grilled chicken, avocado and tomato sandwiches or simply as a meal in itself. The combination of flavors and textures make this a standout side dish and a lively addition to any meal. Crisp charred corn, creamy dressing, tangy feta cheese, a bit of heat from the peppers. Pure deliciousness.

When I see fresh corn at the market with nice green husks and no sign of deterioration, I usually buy a few ears to grill and eat right away as corn loses sweetness when stored in the refrigerator for too long. On this occasion, I bought 4 ears with the intent of making this delicious salad which keeps well for several days and is perfect to pack up for a picnic.

Grilling the corn and peppers adds another dimension of flavor to the salad. Those smoky, charred bits of corn kernels and peppers are hard to resist. If you don’t have a grill, you can use a stovetop grill pan instead.

I picked a few small poblano peppers from the garden and grilled them with the corn. The charred peppers smell divine and add a mild heat to the salad.

Mt. Vikos feta is a favorite of mine but feel free to use cotija cheese. The radish is optional but adds color and crunch to the salad. All of the ingredients are easily found at your local market. I always keep a jar of smoked paprika on hand. It perks up every dish you add it to.

The charred corn kernels are so tasty….

Mexican Corn Salad
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Mexican Corn Salad

Recipe by KiyoCourse: Recipes
Servings

4

servings

Ingredients

  • 4 ears fresh corn, husks and silk removed

  • 1 medium poblano pepper

  • 2 tablespoons + 2 teaspoons red onion, chopped

  • 1 red radish, chopped (optional)

  • 1/3 cup finely chopped cilantro (reserve 1 tablespoon for serving)

  • 2 ounces Mt. Vikos feta, crumbled or substitute with cotija cheese

  • 2 tablespoons mayonnaise

  • 3 tablespoons sour cream

  • 3 tablespoons fresh lime juice

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon mild chile powder

  • 1/2 – 3/4 teaspoon kosher salt

  • sweet paprika or smoked paprika for topping

  • pickled jalapeños for garnish (optional)

Directions

  • Grill corn and poblano pepper over high heat, turning occasionally for even cooking. Remove poblano pepper once it is fully charred. Remove corn when there are patches of charred kernels. Set aside.
  • Meanwhile, mix mayonnaise, sour cream, lime juice, smoked paprika, chile powder, and salt in a small bowl.
  • Once corn has cooled, slice off kernels and place in a medium bowl. Remove skin from poblano, chop into small pieces and add to corn. Poblanos can vary in heat but are typically on the mild side. Add as much as you want according to your taste. Add 2 tablespoons red onion, chopped radish if using, and cilantro (reserve 1 tablespoon cilantro for serving). Stir in the dressing making sure to evenly coat the vegetables. Taste, adding more salt if needed.
  • Transfer salad to a shallow serving dish. Distribute feta over the top. Add reserved red onion and cilantro and sprinkle paprika over the feta cheese. Top with pickled jalapeño rings.

Notes

  • Salad can be made a day in advance. Add cilantro topping just before serving. Salad will keep well for up to 3 days stored in the refrigerator.
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