Recipe of the Week: Savory Sweet Potato & Goat Cheese Puffs

I have been an obsessive foodie for years, but the demands of balancing family duties with my life as an artist has significantly cut into the time I am able to spend on meals. (Isn't this something we all struggle with in some way or another at some point?) I've come to accept the fact that I'm lucky to have three square meals a day, nonetheless eat something that is both healthful and interesting, but I like a good challenge. This recipe is one of many I've come up with that applies the bygone days I've spent in gourmet cookbooks with the need to put something good together, quickly.

Savory Sweet Potato and Goat Cheese Puffs
(created by K. Sitko for brunch with the girls)

1 sheet frozen puff pastry
1/2 can sweet potato puree (This can be found in most grocery stores these days. If you can't find this, cut sweet potatoes into 1" cubes and steam for 40 - 45 minutes or roast in the oven at 400 degrees for 50 to 60 minutes, or until soft when squeezed - with an oven mit, of course.)
Dried, rubbed Sage to taste
Pepper, to taste
1/4 c crumbled goat cheese (the goat cheese really is what makes this treat, so don't be afraid to use more)
9 fresh sage leaves for garnish (optional)

1. Preheat oven and let puff pastry rest at room temperature according to instructions on the packaging (Mine read 375 degrees F and 10 minutes, for example) then cut into nine equal squares and place on parchment lined baking sheet. Set aside.

2. In small bowl, mix puree with sage and pepper and spoon dollups of the mixture into center of puff pastry squares. Cook according to instructions on pastry packaging, until pastry is golden brown. (Mine was 15 - 20.)

3. Let cool for 5 minutes before crumbling goat cheese evenly over each pastry. Serve warm or cool.

(* For variation, try butternut squash puree with rosemary, thyme and sage with ricotta cheese.)

A Wee Break Before Dinner

Sometimes a glass of wine helps to get the chef ready for battle and sometimes it's just a reward for making it through the day.

Easter Feast

I hope your Easter was splendid indeed. Mine was bright and sunny, filled with good music, a great church service and brilliant company.

We happen to take feasting quite seriously in my household, and this time we broke out the fine china and good wine to go along with our Easter ham. We were so stuffed that we didn't make it back to the table for espresso and triple berry pie until after dark. Now, just what to do with all of these leftovers?

Perfect Packaging

After such a winter as this has been, I'm thrilled at the coming of spring. Tiny buds appear on branches, brave little tulips send leaves poking through the soil and, at long last, the sound of birdcalls fill the morning air once again. This holiday weekend, amid a frenzy of feastfull celebration and cellophane grass, millions of eggs will be collected from henhouses and iceboxes and, for just a moment, admired for their simplicity.

I wish you and yours a Happy Easter and Joyous Spring!

Coffee with Friends

Nothing quite says coffee date with the girls quite like fresh biscotti. This Thursday, we required two pots to brew at once.

(By popular demand --- the recipe)

Cranberry Almond Biscotti

1 1/2 c slivered almonds (toasted, unsalted)
1 tsp baking powder
2 1/2 c all- purpose flour
1 1/4 c sugar
1/8 tsp salt
3 large eggs
2 egg yolks
1 tsp almond extract
1 c dried cranberries (Trader Joe's Orange Cranberries are divine)

1. Heat over to 350 degrees F. Combine baking powder, flour, sugar and salt in large bowl. In medium bowl mix eggs, yolks and almond extract. Add to dry ingredients; mix until sticky dough is formed. Stir in nuts and dried fruit.
2. Turn dough out onto well-floured board and knead slightly (adding flour if neccessary.) Shape into rectangular log, about an inch tall. Transfer to parchment covered baking sheet. Bake until golden brown, 25 - 35 minutes. Let cool about 10 mins. Reduce over to 275 degrees F.
3. Transfer log to cutting board and cut into 1/2" thick slices. Return pieces, cut side down, to baking sheet. Bake until lightly toasted, about 20 minutes. Flip onto other cut side and bake about 20 minutes, or until dry.

Afternoon Treat

Is there anything quite like cookies with milk?

Friday Morning Pastries

I consider myself very fortunate on the occasional Friday morning when I have the chance to steal away to a sweet little Patisserie not far from home and enjoy a cheese crepe or a butter croissant. This morning was especially luxurious... I had both and shared them with my favorite little girl.

Rainy Day

What more could I ask for on a cold and rainy day than a new pair of slippers and a cup of tea from my favorite tea shop in Paris?

Spinach-Artichoke Souffle

Divine!

Soup for a Cold Winter's Day

Need I say more?

Just Can't Get Enough

I'd like to say that the winter makes me drink more coffee than usual, but it just isn't so.

Please Forgive Me

I just couldn't help myself. I had to take a bite.

Love affair with vegetables

It's early February and something has happened in this typically frozen solid world around me. The snow has melted. The sun is shining and I'm thinking about spring and all the wonderful fruit and vegetables that will soon be gracing the farm-stand down the street. I cannot wait.

Salmon Salad with Honey Mustard Balsamic Dressing

When I spotted the words "Sockeye Salmon" in the freezer section at my local market, I couldn't help but think of early fall days of my childhood in the Pacific Northwest. In numerous rivers and shallow pebbled streambeds, I remember watching the bright red backs of these fish as they labored upstream on the way to spawn in the lakes of their origin.

I had to take some home, and broiled it up with salt and pepper and threw it into a salad of mixed greens and dried cranberries, all covered in this delightful dressing:

1 Tbls dijon mustard mixed with 2 Tblsp honey
stir in 1/4 cup balsamic dressing and finally 1/3 cup Extra Virgin Olive Oil

Balsamic Chocolate Truffles with a Hint of Cherry

For the recipe and more of my truffle images, go to http://www.designspongeonline.com/2008/12/in-the-kitchen-with-kristine-sitko.html#more-16238