Starters – Simply Sundays

Chorizo Tapas

A smoky and slightly spicy style Spanish sausage poached in red wine, flambéed in brandy and sprinkled with garlic and parsley!

What are Tapas?

Tapa actually means lid

Back in the early days of Spain, bar keepers would lay a slice of bread to act like a lid over drinks to keep any unwanted guests out of the liquid

As time progressed the “lids” started to get elaborate with different types of food to keep the patrons happy and thus Tapas were born

We are going to make these great chorizo tapas which are simple and great as a starter

First up we will need Spanish style chorizo

Using a fork, poke holes all around the sausage through the casing

Next, we will need 1/12 cups of dry red wine (like a Cabernet)

Add the sausage to a saucepan and cover with the wine

Bring to a boil then reduce the heat to a low simmer

Cover and allow to cook for 20 minutes

Halfway through cooking, turn the sausage

After the 20 minutes are up remove the sausage from the heat and allow to cool

We have poached them and now we are going to marinate them in the wine that has the chorizo flavor imparted in it

Refrigerate overnight for maximum flavor

Remove the chorizo from the wine and set aside

Slice the sausages on a bias

Strain the wine and discard any of the fats while reserving the liquid in a bowl

We will also need 2 tablespoons of brandy

Add the brandy to a saucepan over medium heat and start to slowly simmer

Carefully ignite the brandy to flambé and cook off the alcohol

As the flames start to die down, add in the chorizo and toss to coat with the reduced brandy

Pour in the reserved wine

Bring to a boil then reduce to a gentle simmer

Cook until the wine sauce is reduced by half

Chop a tablespoon of fresh parsley and grate 1 garlic clove

Toss the chorizo sausage in the reduced wine sauce and serve sprinkled with parsley and garlic!

Enjoy!!!

Simply Sundays! ~ Chorizo Tapas

Servings:
Time: Prep 30 Min, Marinate Overnight, Cook 20 Min
Difficulty: Easy
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Ingredients

5 fresh Spanish chorizo sausages

1 1/2 cups of dry red wine (like a Cabernet)

2 tablespoons of brandy

1 grated garlic clove

1 tablespoon of fresh chopped parsley

Directions

Using a fork, poke holes all around the sausages through the casing on both sides. Add the sausage to a saucepan and cover with 1 1/2 cups of dry red wine (like a Cabernet).

Bring to a boil and then reduce the heat to a low simmer. Cover and allow to cook for 20 minutes. Halfway through cooking turn the sausage. After the 20 minutes are up remove the sausage from the heat and allow to cool. Refrigerate overnight for maximum flavor

Remove the chorizo from the wine and set aside. Slice the sausages on a bias. Strain the wine and discard any of the fats while reserving the liquid in a bowl

Add 2 tablespoons of brandy to a saucepan over medium heat and start to slowly simmer. Carefully ignite the brandy to flambé and cook off the alcohol. As the flames start to die down add in the chorizo and toss to coat with the reduced brandy

Pour in the reserved wine. Bring to a boil then reduce to a gentle simmer. Chop a tablespoon of fresh parsley and grate 1 garlic clove. Toss the chorizo sausage in the reduced wine sauce and serve sprinkled with parsley and garlic

Architec Carving Board, Gripperwood

NuWave Flex Precision Induction Cooktop

Mini Prep Glass Bowl

ZELITE INFINITY Chef Knife 8 inch

February 6, 2020

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Gorgonzola Cheese Bites

These buttery, creamy cheese bites have a slight woodsy flavor from rosemary and a welcome crunch from toasted pecans

I’ve used gorgonzola for this particular recipe, but you can just as easily substitute blue cheese

Our son Mike and I are blue cheese buddies. I’m not sure who loves it more! I’ll order something in a restaurant just because it has either gorgonzola or blue cheese in it

What’s the difference between gorgonzola and blue cheese?

Gorgonzola is produced in Northern Italy is made primarily from cow’s milk. It’s milder in taste and softer in texture than its blue cheese cousin

Blue cheese can be made from cow’s, sheep’s, or goat’s milk. It has a sharper bite and is more hard and crumbly than gorgonzola.

Measure out 8 ounces each of room temperature gorgonzola and cream cheese. Combine in the bowl of a mixer with 2 tablespoons of chopped fresh rosemary, 2 tablespoons of dry white wine, a dash of worcestershire, and a pinch each of kosher salt and black pepper

Mix on medium until the ingredients are well combined and creamy

Cover with plastic wrap and refrigerate until firm for at least an hour. If prepping ahead, you can keep the mix in the fridge overnight and then scoop out into balls before serving

No need to be this particular, but I like to weigh each ball to make sure they are all uniform. I’ve done the math for you… 3/4 ounce will give you 20 gorgonzola cheese bites

I scoop the cheese mixture out onto a sheet pan lined with parchment and roll into balls

Once they’re all rolled, put back in the fridge for another 15-20 minutes so they firm up

Final step is to roll each ball in chopped toasted pecans. You can buy the pecans chopped and just heat them in a frying pan over low heat for a few minutes until fragrant. This brings out the nutty flavor

Once the nuts are cooled, place in a small bowl and roll one cheese bite at a time until coated and place them back on the sheet pan

Serve either chilled or at room temperature and garnish with a sprig or two of fresh rosemary

Enjoy!

Simply Sundays ~ Gorgonzola Cheese Bites

Servings: 20
Time: 20 minutes prep, 20 minutes chill
Difficulty: Easy
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Ingredients

8 ounces room temperature gorgonzola

8 ounces cream cheese

2 tablespoons of chopped fresh rosemary + fresh rosemary for serving

2 tablespoons of dry white wine

a dash of worcestershire

A pinch each of kosher salt and black pepper

1 1/2 cups of toasted chopped pecans

Directions

Measure out 8 ounces each of room temperature gorgonzola and cream cheese and combine in the bowl of a mixer with 2 tablespoons of chopped fresh rosemary, 2 tablespoons of dry white wine, a dash of worcestershire, and a pinch each of kosher salt and black pepper

Mix on medium until the ingredients are well combined and creamy

Cover with plastic wrap and refrigerate until firm for at least an hour. If prepping ahead, you can keep the mix in the fridge overnight and then scoop out into balls before serving

Scoop the cheese mixture out onto a sheet pan lined with parchment and roll into balls

Once they’re all rolled, put back in the fridge for another 15-20 minutes so they firm up

Heat the chopped pecans in a frying pan over low heat for a few minutes until fragrant

Once the nuts are cooled, place in a small bowl and roll one cheese bite at a time until coated and place them back on the sheet pan

Serve either chilled or at room temperature and garnish with a sprig or two of fresh rosemary

Tools used to make this recipe

<br />

Mini Prep Glass Bowl

Reynolds Kitchens Parchment Paper

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

OXO Stainless Steel Food Scale

December 29, 2019

simplysundaysfoodblog2 Comments

Asparagus Puff Pastry Bundles

Looking for an elegant yet simple appetizer for your next occasion?

Try these tasty bundles of roasted asparagus, salty prosciutto & creamy mozzarella wrapped in a light and flaky puff pastry

Let’s start by assembling the ingredients

You’ll need one sheet of defrosted puff pastry, 1 bunch of fresh asparagus, 8 thin slices of prosciutto, 8 slices of mozzarella, 1/2 teaspoon each of kosher salt, black pepper, and garlic powder, 1 tablespoon each of sesame and poppy seeds. You’ll also need a beaten egg and some olive oil

Trim the woody stems from the asparagus and drizzle with olive oil, the kosher salt, black pepper and garlic powder. Set aside

How long does asparagus last in the fridge?

Fresh raw asparagus lasts about 3 to 4 days in the fridge on its own. If you wrap in a damp paper towel before storing, you’ll get another 2 to 3 days

In my opinion, the best way to store fresh asparagus in your fridge is in a small bowl or jar of water. That’s how they display it at the supermarket, right? It will last anywhere from 8-10 days when you use this method

Dust your work space with flour and roll out the puff pastry dough into a large rectangle

Cut into 8 squares. They won’t be perfectly even, but that’s ok. Once they bake, they’ll all look uniform. Or at least uniform “enough”

On each square, place a slice of prosciutto folded in half, slice of mozzarella and 2-3 asparagus spears

Fold in one of the corners and brush with the egg wash. Fold the other corner and press lightly so the corners stick together

Repeat, repeat, repeat and place on a sheet pan with parchment that has been sprayed with cooking oil

Once they’re all wrapped into bundles, brush each one with the remaining egg wash. Sprinkle with the sesame and poppy seeds

Bake at 400 degrees F for 12 minutes or until golden brown

You can serve these tasty little bundles as an appetizer or as a side to a main course

Enjoy!

Simply Sundays ~ Asparagus Puff Pastry Bundles

Servings: 8
Time: 10 minutes prep, 12 minutes bake
Difficulty: Easy
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Ingredients

1 sheet of defrosted puff pastry

1 bunch of fresh asparagus

8 thin slices of prosciutto

8 slices of mozzarella

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1 beaten egg

olive oil

Directions

Preheat oven to 400 degrees F

Trim the woody stems from the asparagus and drizzle with olive oil, kosher salt, black pepper and garlic powder. Set aside

Dust your work space with flour and roll out the puff pastry dough into a large rectangle; cut into 8 squares

On each square, place a slice of prosciutto folded in half, slice of mozzarella and 2-3 asparagus spears

Fold in one of the corners and brush with the egg wash. Fold the other corner and press lightly so the corners stick together

Repeat with the remaining squares and place on a sheet pan with parchment that has been sprayed with cooking oil

Once they’re all wrapped into bundles, brush each one with the remaining egg wash. Sprinkle with the sesame and poppy seeds

Bake at 400 degrees F for 12 minutes or until golden brown

Tools used to make this recipe

Norpro Stainless Steel Scraper/Chopper

Mini Prep Glass Bowl

Reynolds Kitchens Parchment Paper

Good Cook Classic Wood Rolling Pin

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

December 19, 2019

simplysundaysfoodblog4 Comments

Brie & Sun-dried Tomato Stuffed Mushrooms

Creamy melted brie combined with the intense sweet-tart flavor of sun-dried tomatoes nestled in earthy mushrooms make this appetizer party worthy

I have 2 dozen baby bella mushrooms that I’ve wiped clean with a paper towel and removed the stems

I chopped up the stems to add to a veggie omelet the next morning. Good use of leftovers!

Place the mushroom caps in a baking dish that has been sprayed with cooking oil. Lightly brush the mushrooms with olive oil

Bake at 350 degrees for about 10 minutes until slightly softened

While the mushrooms are baking, let’s prep the rest of the ingredients

I like the sun-dried tomatoes packed in olive oil because they’re easy to slice and have a great flavor from the oil. Cut the tomatoes into 24 strips

What’s the difference between dry and oil packed sun-dried tomatoes?

Dry packed tomatoes are similar in texture to dried fruit and have little to no moisture. Before using the dry packed tomatoes, they must be hydrated in warm water. They stay a little more chewy than the oil packed even after re-hydrating them

Oil packed tomatoes are well, packed in oil. Sometimes they are seasoned with herbs and spices. These tomatoes can be used right from the jar and work well in cooked dishes as well as salads. Just be sure to blot some of the oil off the tomatoes before use

Thinly slice the brie and cut into 24 chunks

Remove the fresh thyme leaves from their stems and now we’re ready to assemble

Add a strip of sun-dried tomato, a chunk of brie and a small sprinkle of the fresh thyme to each mushroom

I drizzled the mushrooms with a little of the sun-dried tomato oil from the jar. This is totally optional but I just love the flavor

Bake at 350 degrees for 10-12 minutes until the brie is melted

Sprinkle the warm mushrooms with a bit of kosher salt and serve immediately

Check out some of our other party worthy starters

Jalapeño Poppers

Shishito Peppers & Fry Sauce

Tsukune – Japanese Meatballs

Enjoy!

Simply Sundays ~ Brie & Sun-dried Tomato Stuffed Mushrooms

Servings: 24
Time: 10 minutes prep, 20 minutes bake
Difficulty: Easy
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Ingredients

2 dozen baby bella mushrooms

1 4 ounce jar of sun-dried tomatoes packed in oil

4 ounces of brie

3-4 sprigs of fresh thyme

Kosher salt for serving

Directions

Preheat oven to 250 degrees

Wipe the mushrooms clean with a paper towel and removed the stems

Place the mushroom caps in a baking dish that has been sprayed with cooking oil. Lightly brush the mushrooms with olive oil; bake at 350 degrees for about 10 minutes until slightly softened

Cut the sun-dried tomatoes into 24 strips; thinly slice the brie and cut into 24 chunks & remove the fresh thyme leaves from their stems

Add a strip of sun-dried tomato, a chunk of brie and a small sprinkle of the fresh thyme to each mushroom

Optional – drizzle the mushrooms with a little of the sun-dried tomato oil from the jar

Bake at 350 degrees for 10-12 minutes until the brie is melted

Sprinkle the warm mushrooms with a bit of kosher salt and serve immediately

Tools used to make this recipe

Architec Carving Board, Gripperwood

Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch

Zelite Infinity Santoku Knife

December 2, 2019

simplysundaysfoodblog3 Comments

Shishito Peppers & Fry Sauce

Again, I found myself at the farm market completely overwhelmed by the sheer amount of produce. Where do I start?

I typically have a list of what I know that I need and then I listen to what speaks to me Well, today, this lovely basket of shishito peppers spoke to me. They said “Susan… take us home!” So, of course I did

Shishitos cook quickly which makes them perfect for fast and easy appetizers

Now these are tasty all on their own, but I choose to serve them with fry sauce

Fry sauce is well, just that. A popular dipping sauce for french fries. But there’s no reason to stop there. It’s a creamy sauce with a zip! Let’s dunk our shishitos in it!

It’s best to prepare the dipping sauce first because the peppers only take minutes to cook and are best eaten immediately

Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 tablespoon of buffalo sauce, 1 tablespoon of pickle juice and 1/4 teaspoon each of garlic powder, kosher salt and black pepper

Combine all of the ingredients and refrigerate until ready for serving

Shishitos have thin skin that allows them to blister and char quickly, which intensifies the green chile aroma and flavor

Although they’re small in size these peppers are big in flavor. Shishito peppers are very mild & sweet but every so often you’ll encounter a slightly spicy one – consider yourself warned!

This was about 10 ounces of shishito peppers. I’m going to grill them on the flat top, but you can cook these in a skillet as well

Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes

Remove from the heat once they slightly blister and soften a bit. Sprinkle with a pinch of Maldon sea salt or kosher salt

Serve immediately with some tasty fry sauce!

Enjoy!

Shishito Peppers & Fry Sauce

Time: 10 minutes
Difficulty: Easy
Print

Ingredients

Shishito Peppers

Olive oil spray

Maldon sea salt or kosher salt for serving

Directions

Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 tablespoon of buffalo sauce, 1 tablespoon of pickle juice and 1/4 teaspoon each of garlic powder, kosher salt and black pepper; combine all of the ingredients and refrigerate until ready for serving

Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes; remove from the heat once they slightly blister and soften a bit; Sprinkle with a pinch of Maldon sea salt or kosher salt

Serve immediately with fry sauce

Tools used to make this recipe

<br />

Mini Prep Glass Bowl

August 15, 2019

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