Tag Archives: recipe

Healthy Fat Deliciousness!

I’ve been mowing down on these healthy appetizers since I saw them in Bon Appetit a couple of weeks ago.  Simple to throw together and full of healthy fats, avocado is the perfect topping for grilled sourdough – just don’t forget the copious amounts of large flake sea salt, red pepper flakes and EVOO!  Enjoy!

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Roasted Beets & Goat Cheese

Being just back from an incredible trip in France for the last two weeks with my husband, I’m loving anything French.  It’s funny, French food to me seems to always be one of two things… incredibly easy with few ingredients and super fresh or fussy, but worth-the-arduous-labor fancy.  These toasts are great because you can prepare the goat cheese spread and roast the beets ahead of time and then just throw the toasts together right before guests arrive!  This recipe comes from one of our good friends, who always make great food!

Recipe after the jump… Continue reading

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Watermelon + Feta Deliciousness!

I’m not so sure this one even needs a recipe.  It’s simple to throw together, refreshing in the heat and the pretty presentation always wows guests!  Just cube up fresh seedless watermelon, top with a piece of feta and a mini basil leaf, drizzle with olive oil, sprinkle with sea salt and voila!  Now the only trick is keeping everyone’s fingers out of them until company arrives!

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Low and Slow in the Kitchen

With the sweltering heat that DC’s been melting under, there isn’t much incentive to turning on the oven, but I promise, this recipe will make it worth it!  And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day.  Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort!

Slow Roasted Salmon with Tomatoes and Herbs

  • 6 tablespoons olive oil, divided
  • 1/2 bunch dill fronds
  • 1/2 bunch thyme sprigs
  • 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
  • Sea salt
  • 8 ounces small cherry tomatoes on the vine

Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes.  Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.

The original recipe, with sauce and salad can be found on Bon Appetit here.

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Breakfast… Momofuku-style

There’s only one word for these suckers… obsessed!  I am, my husband is, our friends are… The bagel bombs from Christina Tosi and the Momofuku Milk Bar are incredible.  The mother dough that is the “bagel” outside is super easy to whip up in the KitchenAid and then the filling can be whatever you want it to be, though I’ve yet to venture far from the original of cream cheese, bacon and scallions…  You can order the book on Amazon at the link above for this recipe and a ton of my other favorites (chocolate chocolate cookie, candy bar pie, the list goes on and on!)

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CSA Week 1: Greens, Greens and More Greens!

Haute Papier is so excited to be participating in a Community Supported Agriculture (CSA) program this year.  We did our research when deciding which farm we would go with and in the end chose Great Country Farms in Bluemont, Virginia. Each week we’ll be giving you a peek inside our delivery boxes and sharing a recipe for something we made with the delicious fresh produce.  First up is this great saute I made using some of the greens we received this week. I’m a big believer in a diet rich in vegetables and try to keep animal proteins to a minimum – not that I don’t love them, I just try incorporate both fiber and protein into my diet at the same time – which is where the beans come in.  This recipe is satisfying enough to have as dinner – add in a crisp, white wine (sauv blanc or sancerre are both perfect) and some crusty bread!

Recipe after the jump… Continue reading

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Strawberry Deliciousness

If you’ve never had strawberry pie, please run, don’t walk, to the grocery store and/or market to get the supplies for this most scrumptious dessert!  I promise, you’ll be wondering why you waited so long to make this!

Last week after returning from the National Stationery Show in NYC, we were driving by Mom’s Apple Pie in Leesburg and there was a giant strawberry cutout sitting by the side of the road and a sign for Strawberry Pie in the window.  We meant to stop, but then forgot, but once I remembered, I couldn’t get the thought of strawberries nestled inside a pie crust out of my head, so I had to find a recipe STAT.  Here’s the recipe I put together using a strawberry pie filling recipe from Cook’s Country and my Cornmeal Pie Crust.


Crust
I used my Cornmeal Pie Crust recipe.

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
pinch salt
1 pound fresh strawberries, hulled and sliced thin

Topping
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Bake pie crust shell and let cool.

Cook frozen berries in large saucepan over medium low heat until berries begin to release juice, about 3 minutes. Increase heat to medium high and cook, stirring frequently, until thick and jamlike, about 25 minutes. (Mixture should measure 2 cups. If you have more than 2 cups the pie will not set or slice properly.)

Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to a simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.  I like to add chiffonaded basil or mint to the cream to give it an additional flavor profile.

Enjoy!

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