Pancetta and White Bean Crostini

 

A few years ago, my husband and I attended one of those hands-on cooking classes.  We were paired up with another couple, given some recipes to make, some wine to drink, and then we all ate our creations in a family style setting.  It was quite fun, but I seemed to misplace the list of recipes that we were to take home with us.  Did I mention the wine?  Anyways, we made these crostinis with white beans, rosemary, and some other stuff I can't remember, and I've always wanted to try and replicate the recipe.  My rendition of the recipe uses pancetta, bacon's less smoky Italian cousin, which pairs wonderfully with the creamy white beans and nice crusty bread.  The bean mixture can be made ahead of time, stored in the refrigerator, and then heat up on the stove before you are about to serve the crostinis.  If it seems a little dry, add some more olive oil.

 

• 2 cans cannelini beans (white beans), drained
• 1 Tb + 4 Tb olive oil, divided
• 2 Tb rosemary, finely chopped
• 8 oz pancetta, diced into 1/4 in. cubes
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 1 baguette, sliced into 1/2 in pieces

 

Preheat oven to 350.


Place the baguette slices on a baking sheet and brush with the 1 Tb of olive oil.  Bake until golden brown and crispy- about 10-15 minutes.


In a nonstick skillet, brown the pancetta until the fat is rendered and the pancetta is crispy- about 6-8 minutes.  With a slotted spoon, remove the pancetta from the pan and set aside.  Keep the fat in the pan.


Sautee the garlic, beans, rosemary, salt and pepper over medium heat until heated through and fragrant.  Remove from heat.


In a small food processor, add the bean mixture.  Turn on low, then slowly drizzle in the remaining 4 Tb of olive oil, one Tb at a time.  Stop once you have reached a thick but creamy consistency.


Return the mixture to the pan and all but 2 Tb of the reserved pancetta.  Let it heat through for a few minutes, then top each crostini with a generous layer of the mixture.


Top the crostinis with the remaining 2 Tb of pancetta.


Enjoy!

 

Everything Dip

 

I love an everything bagel.  I also love a good dip.  Hence, the birth of the everything dip.  All the fixins' from a savory everything bagel all packed into a creamy dip and sure to be a star at your next party.  You can make this dip the night before you will be serving it since it only gets better the longer the flavors have to mingle in the refrigerator.  This stuff is seriously yummy.  I serve it with bagel chips, buttery crackers, or cut up vegetables.

 

I was inspired to make this recipe up from another recipe I made from a magazine that reminded me of chive and onion cream cheese.  I took that idea, gave it a little kick in the pants, and the result was this dip.

 

•  8 oz cream cheese, softened
• 1/2 C. sour cream
• 1/2 C. mayonaise
• 3 Tb garlic powder
• 3 Tb minced dried onion
• 2 Tb sesame seeds
• 2 Tb poppy seeds
• 1/2 tsp salt
• 1 tsp black pepper
• chopped green onion for garnish

 

In a dry pan over medium heat, toast the sesame seeds until lightly golden brown and fragrant, about 5 minutes.  Give the pan a shake now and then to cook the seeds evenly.

In a large bowl, combine all of the ingredients including the sesame seeds until thoroughly combined. Cover and refrigerator for one hour or up to overnight. Serve with cut up vegetables, bagel chips, or crackers.

Ham and Cheese Mini Quiches

 

Anything I can eat for breakfast that I can hold in one hand while getting the kids ready for the day in the other is a definite winner in my book.  These mini quiches fit the bill perfectly.  They are actually great for breakfast, lunch, dinner, or even appetizers for your next party.  I like mine with ham and cheese, but you can switch up the ingredients to suite your own unique taste.

 

•  2 premade pie crusts (or you can make your own)
• 5 large eggs
• 1/2 C half and half
• 1/4 cup shredded cheddar
• 1/3 cup shredded swiss
• 1 Tb chives, chopped
• 2 slices of deli ham, chopped (I use Polish ham, but any kind will work)
• 1 tsp salt
• 1 tsp pepper

Preheat oven to 425.


In a large bowl, whisk together the eggs, half and half, salt, and pepper.  Make sure the yolks and whites are fully combined.


Add the remaining ingredients, stir.  Set aside.


Roll out your pie crusts onto a large floured surface.  Using a 2 inch circular cookie cutter, cut out 12 circles out of the dough.  If you don't have a cookie cutter, you can use a small ramekin or souffle dish and use a knife to cut around the dish. 


Fit the pie crust circles into the bottom of an ungreased muffin tin.


Spoon the egg mixture into each individual muffin tin.  Each pie crust should be filled almost to the top.


Bake for 18-20 minutes or until puffed and golden brown.

 

 

 

Garlic and Herb Infused Mashed Potatoes

 

These potatoes are everything mashed potatoes should be- creamy, buttery, and full of flavor.  The addition of garlic and herb infused cream gives the potatoes a delicious punch of flavor while allowing the potatoes to keep there uniform, creamy consistency in every single bite.  Be sure to make extra, because you this will disappear in minutes.

 

• 3 lbs Yukon Gold Potatoes
• 5 Tb butter at room temperature
• 1 C heavy cream
• 2 cloves garlic, crushed and peeled
• 5 sprigs of fresh thyme
• 1 Tb whole black peppercorns
• 1 tsp salt, plus more for the boiling water

 

Peel and quarter the potatoes.  Put them in a large pot and cover with cold water.


Bring the water to a boil.  Once it's boiling, add a generous amount of salt to the water.  (Note- it's important to start with cold water so the potatoes cook evenly).


While the potatoes are boiling, put the cream, garlic, thyme, and peppercorns in a small saucepan.  Bring to a simmer and simmer this on low for about 15 minutes.  Make sure to stir it in order to prevent a film from forming on the cream.


When the potatoes are fork tender (15-20 minutes depending on their size), drain them, then return them to the pot.  Add the butter.


Slowly strain the flavored cream into the pot.  You can use a sieve or a cheesecloth.  If you have neither of these, just fish out all the garlic, thyme, and cream with a slotted spoon.  Add the tsp of salt.


Use a hand mixer to gently whip the potatoes.  At this point, you can make them as chunky or creamy as you want- they're delicious either way.


Garnish with fresh thyme leaves.