ChezCindy: Italian Turkey Braciole

 

It doesn't need to be Thanksgiving to make this delicious Turkey Braciole.  But it does seem that boneless turkey breast is only available at that time of year.  I often buy the turkey parts at the grocery store when I can find them and freeze for later.  

Braciole is an Italian meat dish, most often made with beef or veal that is stuffed with cheese, herbs, and breadcrumbs, then rolled into a log and braised.  It seems complicated, but the process comes together with a little patience and practice.   

Italian Turkey Braciole

1 3-pound boneless turkey breast with skin, butterflied and lightly pounded
1/2 cup breadcrumbs
1/4 cup each fresh grated Parmesan & Pecorino cheese
1 tablespoon fresh sage leaves chopped, plus 4-6 whole leaves
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon dried fennel seed
5 tablespoons olive oil, divided  
4 teaspoons kosher salt, divided
4 slices provolone cheese  
1 cup chicken or turkey stock
1 24-ounce jar of pomodoro basil sauce
3 cloves garlic, smashed and peeled
2-3 sprigs fresh basil 

Preheat oven to 375 degrees.  Have ready a large Dutch oven with a tight-fitting lid and 4 pieces of butcher’s string each cut 18-inches long.  Set aside.  

Have the butcher butterfly the turkey breast, lightly pounded to lay flat.  Lay out the turkey breast skin-side down onto a large cutting board.  Sprinkle 1 1/2 teaspoons salt evenly over the turkey breast.  Place the sliced provolone cheese down the center.  

In a medium bowl, combine the breadcrumbs, Parmesan and Pecorino cheese, chopped sage, chopped rosemary, fennel seed, 1/2 teaspoon salt, and 2 tablespoons olive oil.  Stir to bring together.  Evenly sprinkle the breadcrumb mixture over the turkey and cheese.  

Beginning at the end without the skin, begin to roll the turkey breast up enclosing the breadcrumb mixture, finishing with skin-side up and seam-side down against the board.  Evenly tie the roll with the butcher’s string in 4 places across the turkey breast to keep it closed in a roll.  Tuck 1 or 2 sage leaves under each tied string.  Season the roll with remaining 1 teaspoon of salt.  Drizzle 2 tablespoons olive oil over the top of the turkey roll.  

Heat the Dutch oven over medium-high heat, adding the remaining 1 tablespoon olive oil.  When hot, place the turkey roll skin-side down into the hot pan cooking without turning or moving it for 5-6 minutes until the skin is deep golden brown.  Flip the turkey roll over to brown the other side for 3-4 minutes.  Carefully add the cup of stock, then add the jar of sauce, rinsing the jar with a cup of water adding this to the pan, plus the smashed garlic cloves.  Gently stir to combine, then add the sprigs of basil.  Cover the pan with the lid placing it into the oven, roasting until the internal temperature reaches 160 degrees, about 40-45 minutes.  Remove the pan from the oven, let the turkey rest in the pan for 10-15 minutes.  Transfer the turkey roll from the pan to a cutting board, cut into thick slices serving with the sauce.  

ChezCindy: Cornbread Scones with Crispy Parmesan Topping

 

Gorgeous cornbread scones are a delight any time, any season, any table.  These are a savory scone with just 1 tablespoon of sugar in the ingredients.  The dough is fragrant with thinly sliced green onions, then topped with fresh grated Parmesan cheese that makes the scone tops become crispy as they bake.  The scones are delicious served with a creamy cheese spread, or simply with a drizzle of honey.  

Cornbread Scones with Crispy Parmesan Topping

1 cup all-purpose flour
2/3 cup cornmeal
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
8 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup buttermilk or cream
2 tablespoons green onion thinly sliced
1/4 cup shredded cheddar cheese
2 tablespoons grated Parmesan

Line a sheet pan with parchment paper, set aside.  Preheat the oven to 425 degrees.

In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt and baking soda.  Add the cubes of butter to the flour mixture.  Using your figures in a snapping motion, rub in the butter to combine it with the flour until the butter is incorporated into the flour.  You should see small pieces of butter among the flour.  Add in the buttermilk, sliced green onion, and cheddar cheese, stirring with a wooden spoon until the mixture just comes together.  It will be soft and sticky.  

Working on your kitchen counter, lightly sprinkle the work surface with flour before transferring the dough from the bowl onto the work surface.  Sprinkle the top of the dough with a light dusting of flour.  Gather the dough into a disk, gently pressing the dough into an 8-inch circle, roughly 1 1/2-inches thick.  Using a lightly floured knife, cut the dough into 8 wedges.

Transfer the wedges to the sheet pan lined with parchment paper leaving a bit a space between each wedge, lightly brushing the tops with a bit of buttermilk or cream.  Top each scone with a small amount of the grated Parmesan cheese.  Bake in the preheated oven for 20-25 minutes until golden brown.  Remove from the oven, cooling for 5 minutes, serve with salted butter and honey if desired.  

ChezCindy: Savory Vegetable & Mozzarella Galette

 

Galettes are easier than pie but yield the same satisfying results.  Honestly, you barely even need a recipe to make a galette.  Especially if you take a shortcut using storebought pie crust.  This recipe uses several storebought ingredients for even quicker time to put it together.  I used a bag of shredded vegetables including broccoli, kale and cabbage, plus grated mozzarella cheese, and a garlic-herb goat cheese.  Really simple but with fancy and delicious results.  

Savory Vegetable & Mozzarella Galette

1 pie dough, storebought or homemade

2 cups shredded vegetables

2 tablespoons olive oil

1/2 teaspoon sea salt

1 4-ounce log of garlic-herb goat cheese

2 cups grated mozzarella cheese

4-5 stems of fresh thyme, leaves removed from stems

1 egg for egg wash

1 tablespoon coarse sea salt, such as Maldon

Preheat oven to 400 degrees.  Line a sheet pan with parchment paper.  

Measure out the shredded vegetables placing into a medium size bowl.  Drizzle with olive oil, add salt and toss together.  Set aside.

Roll out the pie dough to a 10-inch circle.  Spread the goat cheese into a thin layer over the center of the dough leaving a 2-inch border around the edges.  Place the seasoned vegetables onto the cheese in the center.  Place the grated mozzarella cheese around the edge of the vegetables leaving the center without cheese.  

Fold up the edges over the cheese, pleating as you go around the galette.  Make the egg wash by adding the egg to a small bowl with a half teaspoon of water.  Mix together.  Using a brush, brush the pleated edges with the egg wash.  Sprinkle the egg-washed edges with fresh thyme leave and coarse sea salt.  

Bake the galette for 22-25 minutes until golden brown.  Remove from the oven, resting it for 5 minutes before slicing and serving.  

ChezCindy: Crisp Gnocchi with Brown Butter Brussels Sprouts

 

As a main course or a side dish, this recipe for crisp gnocchi is a new favorite.  The recipe uses store-bought gnocchi that are found on the shelf near the boxes of dried pasta.  They are not boiled as usual, but are used straight from the package, seared in butter and olive oil for a crisp outside with a soft and chewy inside.  I use brussels sprouts, but broccoli or cauliflower would also be delicious.  Be sure to garnish with the golden raisins as a sweet balance to the bitter cruciferous vegetable.  

Crisp Gnocchi with Brown Butter Brussels Sprouts

1-pound brussels sprouts

4 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1 16-ounce package potato gnocchi, shelf-stable or frozen

6 tablespoons unsalted butter, cut into 6 pieces

1/3 cup golden raisins

1/2 cup fresh grated Parmesan cheese (not pre-grated), divided  

Trim and halve the brussels sprouts.  In a 12-inch non-stick skillet, add 3 tablespoons olive oil, heating over medium-high heat.  Carefully place the halved sprouts cut side down to the pan sprinkling with 1/2 teaspoon salt.  Cook undisturbed for 8-12 minutes.  The cut side of each sprout should be deeply brown.  Use tongs to slide the cut sprouts to reposition them for even browning.  The sprouts should be crisp on the bottom and mostly tender.  Transfer to a large plate.  

Using the same skillet, add the remaining tablespoon olive oil, maintaining the heat at medium-high, add in the gnocchi and remaining 1/2 teaspoon salt.  Spread the gnocchi into an even layer, cooking undisturbed for 8-10 minutes.  Towards the end of the cooking time, gently swirl the pan 2-3 times to reposition the gnocchi for even browning.  Add in the butter and the golden raisins, cooking for 2-3 minutes until the butter begins to foam and is beginning to brown.  Add in the brussels sprouts warming through for 1-2 minutes.  Off the heat, scatter 1/4 cup of grated Parmesan over the gnocchi and brussels sprouts.  Serve with additional remaining Parmesan.  

ChezCindy: Grilled Steak with Herbed Olive Oil Sauce

 

One might think the grilled steak is the feature of this delicious meal.  But the star of this dish is the herbed olive oil.  Grilled steak almost always needs an accompaniment.  Do you ever eat a steak without a sauce, be it a simple compound butter, red wine reduction, or even A-1 or Heinz 57?  Steak is great on its own.  But adding a sauce elevates it to the next level.  

This dish takes on an olive oil sauce with ingredients common to most pantries.  Toast some thick slices of bread and a side of sliced tomatoes for a steakhouse worthy dinner for a fraction of the cost.   

Grilled Steak with Herbed Olive Oil Sauce

2 cloves garlic, finely minced

1 tablespoon fresh oregano, finely chopped, or 1 teaspoon dried

1 tablespoon fresh thyme, finely chopped, or 1 teaspoon dried

1/4 teaspoon hot pepper flakes

3/4 cup olive oil

1 teaspoon kosher salt

zest and juice and from 1 large lemon

1-pound boneless strip or ribeye steak, about 1” thick  

In a medium bowl, combine the garlic, oregano, thyme, and hot pepper flakes.  Whisk in the olive oil and salt.  Add the lemon juice and zest, whisking to combine.  Pour off 1/2 cup of the marinade into a separate bowl to use as a sauce.  The remaining sauce will be used as a marinade for the steak.  

To prep your steak, remove the steak from the refrigerator and place it onto a plate.  Pour the remaining sauce over the steak, using tongs to flip over the steak to coat it well with the sauce.  Set the steak aside to marinate for up to 1 hour, turning it over a few times to keep all sides covered with the sauce.  

To grill your steak, prep your grill for direct cooking over medium-high heat.  If using a grill pan, be sure it is very hot before placing the steak in it.  Grill the steak for about 6-7 minutes on side one, turning over to cook side two for another 3-4 minutes for medium-rare.  The cooking time is longer on side one to assure good grill marks.  To cook to medium, add an additional 1-2 minutes on each side.  

Transfer to a cutting board and let rest for about 10 minutes.  Baste the steak with additional sauce.  Thinly slice against the grain.  Serve with grilled bread and the reserved sauce on the side.  

ChezCindy: Olive Oil Zucchini Bread

 

There is still time to get zucchini from the farm stands as the summer weather lingers on.  Perfect to make this super-moist zucchini bread made with olive oil and yogurt.  The ingredients come together quickly with no need to pull out the electric mixer.  All that is needed is a couple of bowls, a rubber spatula, and a whisk.  Delicious and easy!   

Olive Oil Zucchini Bread  

1 1/2 cups grated zucchini

2/3 cup light brown sugar

1/3 cup olive oil

1/3 cup plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

Preheat the oven to 350 degrees.  Butter an 8-inch loaf pan.  

In a large bowl, use a rubber spatula to mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.  

In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.  Fold the dry ingredients into the wet ingredients.  

Pour the batter into the prepared loaf pan, bake for 45-55 minutes, until a toothpick inserted into the middle of the loan comes out clean with just few crumbs attached.  Cool on a wire rack for 10 minutes.  Remove the bread from the pan and cool completely before cutting.  

ChezCindy: Lemon Caprese Cake

 

This delightful cake is light in texture but loaded with flavor.  It is also gluten free being made with almond flour.  Pictured here with a topping of whipped cream, it is also great with just a light dusting of powdered sugar.  The cake can be left at room temperature or stored in the refrigerator remaining moist for several days.  

Lemon Caprese Cake

1 1/2 sticks unsalted butter

6 ounces white chocolate, chopped

5 large eggs, divided

1/4 teaspoon sea salt

2/3 cup granulated sugar

1 1/2 cups almond flour

1/4 cup fresh lemon juice, from 1 large or 2 medium lemons

4 teaspoons fresh lemon zest, from 1 large or 2 medium lemons

Place the butter and white chocolate in the top of a double boiler and melt until smooth.  Cool slightly, set aside.  

Preheat the oven to 350 degrees.  Butter the inside of a 9-inch springform pan.   

Place the egg whites into a medium bowl along with the salt.  Place the yolks into a larger bowl with the sugar.  Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes, set aside.  Using the same mixer for the yolks, beating them on medium speed until light and pale in color, about 2 minutes.  Using a rubber spatula, add the now cooled chocolate mixture, almond flour, lemon juice, and lemon zest into the bowl with the yolks, stirring to combine.  Fold in half of the whipped egg whites into the chocolate base, then fold in the remaining half to combine.  Transfer the mixture to the prepared cake pan, baking for 40-45 minutes until puffed and golden brown.  

Cool completely on a wire rack.  Release the outer rim of the springform pan.  Dust the top of the cake with powdered sugar.  Serve with lightly sweetened whipped cream if desired.  

ChezCindy: Summer Berry Cobbler

 

This recipe for Summer Berry Cobbler should come with a warning that it is so delicious, it is difficult to stop eating.  The golden color and crumble texture of the biscuit topping comes from using fresh corn grated from the cob into the biscuit mix.  Not such a far stretch when making old fashioned cornbread or corn cakes.  And it works really well with this summer fruit cobbler.  I fell in love at first bite.

I used a mix of blueberries and blackberries in this recipe.  It would also be delicious with fresh peaches, plums, or a mix of stone fruit and berries.  The back note of corn complements the sweet fruit.  Not really noticeable since the recipe uses cornmeal and the corn is finely grated directly from the cob, milk corn and kernels, used in place of cream for the biscuit crumble.  The cobbler is best served warm the day it is made but is still really great on day two.    

 Summer Mixed Berry Cobbler  

1-pound fresh blueberries

1-pound fresh blackberries

1 cup granulated sugar, divided  

1 1/2 cups all-purpose flour, divided

2 tablespoons fresh lemon juice

1 teaspoon sea salt, divided

2 large ears yellow sweet corn

4 tablespoons cold unsalted butter, plus more for greasing the pan

1/3 cup finely ground yellow cornmeal

1 1/4 teaspoons baking powder

2 tablespoons heavy cream 

1 heaping tablespoon turbinado sugar

Preheat the oven to 375 degrees.  Grease a 9"x9" square baking dish with butter. Set aside.

In a medium size mixing bowl, add in the berries plus 2/3 cup granulated sugar, 1/4 cup flour, the lemon juice, and 1/4 teaspoon salt.  Stir to combine, setting aside.  

Using the large holes on a box grater, grate the corn from the cobs into a large bowl to collect the grated corn and the corn milk.  Discard the corn cobs.  Transfer the corn mixture to a liquid measuring cup to equal 3/4 cup.  If the mixture is a bit less, add in heavy cream.  Set aside.  

To make the biscuit crumble mixture, cut the butter into small cubes.  In a large mixing bowl, add the remaining 1 1/4 cups flour, remaining 1/3 cup granulated sugar, cornmeal, baking powder, and remaining 3/4 teaspoon salt.  Whisk to combine.  Add in the cubed butter, tossing it in the flour using your fingertips to coat each cube in the flour mixture.  Pressing the cubes of butter between your index finger and thumb, smash the butter cubes into the flour.  Continue this process until the butter has combined with the flour smashed into tiny pieces the size of pearls.  

Slowly pour the grated corn over the flour mixture, using your fingers to gently combine the corn with the flour into a crumbly dough.  Squeeze clumps of dough together, placing the clumps on top of the fruit, looking somewhat like biscuits but cobbled together.  Using a pastry brush, dab the cream onto the top of the biscuit crumble.  Sprinkle the turbinado sugar evenly over the topping.  

Place the baking dish onto a sheet pan lined with parchment paper to catch any potential over-flow of fruit.  Transfer to the oven, baking for 35-40 minutes until the fruit is bubbling through the biscuit crumble and the top is golden brown.  Allow to cool for 10 minutes before serving warm.  

ChezCindy: Pickled Cherry Tomatoes

 

This is the season for using the fabulous tomatoes from your garden or from the farmers markets.  Fresh is always amazing.  But this recipe for pickled cherry tomatoes provides a new twist on enjoying the bounty.  

This recipe is for a quick pickle to store in the refrigerator.  Not a long-shelf storage pickle to eat this winter.  The tomatoes take on the flavor of the pickling ingredients, a bit of tang from the vinegar and a hint of sugar enhancing the tomatoes natural sweetness.  They are delicious added to a salad.    The tiny tomato jewels add great color to a cheese board and make an awesome garnish for a cocktail.  

For other pickled vegetables suggestions click here.

Pickled Cherry Tomatoes

1-pound cherry tomatoes 

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

1/4 cup granulated sugar

Place the cherry tomatoes into the canning jar(s) to just under the top, leaving room for the pickling liquid to cover.  

Combine the remaining ingredients into a small saucepan.  Bring to a boil, dissolving the salt and sugar.  Pour the hot liquid over the tomatoes to cover completely, filling the jar to 1/2-inch from the top.  Seal the jar tightly with the lid.  Allow to cool on the counter.  When cooled, place the jar in the refrigerator.  Wait 24 hours before enjoying so that the vegetables have time to pickle.  The pickled tomatoes will develop more flavor as they spend time in the pickling liquid.  Store in the fridge for up to one month.  

ChezCindy: Peanut Butter Chocolate Marbled Cookies

 

These cookies are similar to a recipe I previously published for gluten-free peanut butter cookies.  Still gluten-free but these are a double-chocolate and peanut butter mash up.  The cookie texture is chewy and oh so delicious with the addition of chocolate.     

After making the peanut butter cookie dough, half of the dough is set aside for the peanut butter part of the cookie.  The remaining peanut butter cookie dough gets the addition of cocoa and chopped bittersweet chocolate to create a chocolate cookie dough.  Each dough is scooped into tablespoons scoops, then pressed together to shape into a neat ball of cookie dough.  Pressed into disks, then topped with granulated sugar.  Yum!

Peanut Butter Chocolate Marbled Cookies

1 16-ounce jar smooth peanut butter (not natural)

2 cups granulated sugar, plus more for assembling

3 large eggs

1 teaspoon sea salt

1/2 cup chopped bittersweet chocolate*

3 tablespoons cocoa powder

Preheat the oven to 350 degrees.  Line 2 large, rimmed baking sheets with parchment paper.  Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, add the peanut butter and sugar, whisking on high speed for about 1 minute until just combined.  Add the eggs and salt, whisking on medium speed until well combined, about 1 minute.  Transfer half of the dough to a medium size bowl, setting aside.  

To the remaining cookie dough in the bowl of the electric mixer, add in the chopped chocolate and the cocoa, whisking until combined.  

Portion out the peanut butter dough into 1 tablespoon scoops, making about 18 scoops.  Separately, portion out the chocolate dough into heaping tablespoons scoops, matching the same number of scoops.  Press together 1 scoop of peanut butter dough and 1 scoop of chocolate dough, then gently roll into a ball.  Place the ball of dough onto the prepared baking sheet.  Repeat with the remaining cookie scoops placing them 1 1/2-inch apart.  

Use the flat bottom of a measuring cup dipped into granulated sugar, press each cookie ball into a flat disk about 1/2-inch thick.  Sprinkle the top of each cookie with additional granulated sugar.  Bake the cookies one sheet at a time on the center rack of the oven for 15 minutes until slightly puffed.  Remove from the oven allowing the cookies to cool on the baking sheet for 10 minutes.  The cookies will be crumbly if transferred right after baking.  Cooling time allows them to firm up.  

*Bittersweet chocolate is recommended as it balances out the sweetness of the peanut butter. 

ChezCindy: Fresh Tomato Board Sauce

 

Tomato Board Sauce is made on a board and served from the board.  It is not fancy.  It is rustic.  It is fabulously fresh and delicious.  

Start with the best cherry tomatoes you can get, bought directly from a farm or market.  Good olive oil, garlic, salt, and basil.  Simple.  

I serve this with great bread that has been toasted.  Rustic sour dough, baguette, or flatbread.  The sauce is wonderful draped over grilled meats.  Or in the morning with eggs.  

Fresh Tomato Board Sauce  

1-pint cherry tomatoes, mixed color

2-3 cloves garlic, finely minced

1/2 teaspoon sea salt

1/2 cup olive oil

2 tablespoons thinly sliced fresh basil leaves

Working directly on a cutting board that is suitable for serving upon, coarsely chop the cherry tomatoes.  Add in the minced garlic, using the back of the knife to combine with the tomatoes.  Sprinkle on the salt.  Pour about half of the oil over the tomatoes, again using the knife to combine, gently mixing in with the released tomato juices.  Garnish with the basil, adding more olive oil to create a saucy consistency.  Taste for seasoning adding a bit more salt as needed.  

ChezCindy: Mediterranean Flatbread

 

This recipe for Mediterranean Flatbread is super easy.  Even better is having warm, homemade bread from start to finish in about 30 minutes.  Really.  

The mixing and kneading time takes about 5 minutes.  Let the dough rest for 15 minutes.  Then it is ready to form the flatbread and "bake" in a hot skillet, each taking 6-7 minutes to become golden brown and fluffy.  The recipe makes 8 flatbreads, enough for several meals or to share with guests.  

Mediterranean Flatbread

1 cup whole-wheat flour

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 cup 2% Greek yogurt

1/4 cup olive oil

In a small bowl, whisk together the flours, baking powder, and salt.  In a medium bowl, whisk together the yogurt and 1/4 cup water until smooth.  Add the flour mixture to the yogurt mixture, mixing until combined.  Turn out the dough onto a lightly floured surface, gently kneading the dough until soft and smooth, about 3 minutes.  

Place the dough into a third bowl, cover with plastic wrap letting the dough rest for 15 minutes.  Transfer the dough to a floured surface, dividing it into 8 equal portions.  Roll each portion into a ball, cover with plastic wrap.  

Heat an 8-inch cast-iron or black-iron skillet over medium heat.  Lightly spray the hot pan with a nonstick spray oil.  Begin with 1 ball, on a lightly floured surface, gently flatten it into a small circle.  Then use a rolling pin to form a 6-inch circle.  Brush the top with a small amount of olive oil and place it into the hot skillet oil-side down.  Cook on side one for 2-3 minutes until this side is golden brown.  Brush the second side with olive oil, flip it over to cook on side two.  Continue cooking this side for another 2-3 minutes until side two is golden brown.  Remove from the pan, placing the flatbread onto a towel, covering it to keep warm.  Repeat with the remaining balls of dough.  

Serve warm with olive oil or hummus.  Or make a gyro-style sandwich filling it with your favorite ingredients.  

ChezCindy: Brunch-style Tartine "Open-face" Sandwiches

 

What is the difference between a tartine vs an open face sandwich?  Probably a few dollars at a restaurant for the tartine because the name stems from a French breakfast or lunch dish.  Open face is American diner food.  Both delicious, just depending on how fancy you would like to be.  

The two pictured above, Roast Chicken & Brie and Tuna Nicoise, would fall into the tartine category.  Each are meant to draw attention to the placement of ingredients in an artful manner.  Open face diner sandwiches bring to mind of a slice of meatloaf placed on top of a thick slice of country bread smothered in gravy, equally visually appealing, just not so fancy.  

Other related sandwiches, that come to mind for tartine vs open face are the popular Kentucky Derby Hot Brown sandwich, which seems more like an open face in that it is hardy.  The fashionable avocado toast falls into line as a tartine with the placement of ingredients.  Both are delicious and perfect for lunch or brunch.  

Roast Chicken & Brie Cheese Tartine

For the Tartines: 

2 oval loaves rustic French bread

2 8-ounce round Brie cheese wheels 

2 whole roasted chicken breasts (from rotisserie chicken)* room temperature

12 large cherry tomatoes, each tomato cut into 3 slices

1/4 cup micro-greens or chopped arugula

For the Honey-Mustard Sauce:

3 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon mayonnaise

Makes 12 tartines

This recipe is based on bread slices being 6-8-inches long.  

Cut each chicken breast into 6 thick slices, cutting at an angle across the breast.  Cut each slice into 3 even pieces.  Set aside.  Cut each cherry tomato into three equal slices.  Set aside.  

Make the Honey-Mustard Sauce:  In a small bowl, add in the Dijon, honey, and mayonnaise, whisking together to create a smooth creamy sauce.  Set aside.

Preheat the oven to 400 degrees.  Slice the 2 loaves of bread into 12 thin slices, no thicker than 1/2-inch, cutting at an angle across the full width of the loaf (6 center slices from each loaf.  Save the smaller end pieces for another use, such as croutons.)  Place the bread slices onto 2 sheet pans, in a single layer.  Place the bread into the hot oven, toasting for 8-10 minutes until the top side is golden brown.  The bottom side of the bread will be toasted but may not be golden brown.  This is okay.  Remove the trays from the oven.  

Slice the Brie cheese into 6 small wedges.  Slice each wedge into 3 thin slices.  Place 3 cheese slices onto each slice of toasted bread spacing evenly over the length of the bread.  The warm bread should gently melt the Brie.  If not, place the tray back into the oven for 1 minute.  

Top each slice of Brie with 1 piece of the cut chicken.  Top each chicken piece with a small pinch of micro-greens, top the greens with a slice of cherry tomato.  Drizzle with a teaspoon of Honey-Mustard sauce.   Serve at room temperature within 1 hour of completion.  

*Save the remaining rotisserie chicken for another use.  

ChezCindy: Watermelon and Pineapple Salad with Feta

 

This recipe for Watermelon Pineapple Salad will become a go-to dish for many summers to come.  It is delightfully refreshing, with a bit of heat from finely diced fresh jalapeno pepper, and a balance of sweet from the pineapple and watermelon, perfect for a summer get-together.  

For best results, try to serve the salad soon after assembling.  To get ahead, the recipe can be made up to the point of adding the feta and fresh mint.  Refrigerate until ready to serve, then add the feta and mint, stir well and enjoy! 

Watermelon and Pineapple Salad with Feta & Mint

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon fresh lime zest

2 tablespoons fresh lime juice, from 1 large lime

1 tablespoon agave

1 tablespoon finely diced fresh jalapeno pepper

1 teaspoon sea salt

2 tablespoons finely chopped red onion

1-pound fresh seedless watermelon, cut into pieces

1-pound fresh pineapple, cut into pieces

4 ounces feta cheese, crumbled

1/3 cup fresh mint leaves, torn into small pieces

In a large bowl, stir together the oil, vinegar, lime zest and juice, agave, jalapeno, and salt.  Add in the chopped red onion.  Set aside to marinate for about 10 minutes.  

While the dressing is marinating, cut the watermelon and pineapple into bite-size pieces, about 1-inch.  Add the watermelon and pineapple to the dressing, tossing well to coat.  Refrigerate until ready to serve.

When ready to serve, add in the crumbled feta and torn mint leaves, tossing to combine.  Serve immediately.  

ChezCindy: Parmesan Orzo Pasta with Black Truffle Butter

 

This recipe for Parmesan Orzo Pasta is one I find myself making over and over again.  I love the size and shape of the orzo pasta and how it mixes well as a support ingredient without being the star of the dish.  In this recipe, the Parmesan is the star along with the black truffle butter.  If you don't have truffle butter, you can substitute a quality salted butter such as Kerrygold, a delicious Irish butter.

Orzo is also known as "risoni" in that it resembles large grains of rice.  The rice-like shape often leads to confusion as people sometimes mistake it for rice or barley due to its appearance.  If you are not familiar with orzo, it can be found on the grocery shelf with all of the other pasta shapes.  

I have several recipes on this blog using orzo, another favorite being this one pan shrimp scampi.  But I think my all-time favorite is this orzo pasta salad.  

Parmesan Orzo Pasta with Black Truffle Butter  

1 bunch asparagus, about 10-12 stalks

1 1/2 cups orzo pasta

2 tablespoons kosher salt (for the pasta water)

3 tablespoons olive oil, divided

3 cloves garlic, peeled and thinly sliced

1 teaspoon kosher salt

1/2 cup heavy cream

1 tablespoon unsalted butter

4 tablespoons grated Parmesan cheese, divided

2 tablespoons black truffle butter

Serves 4

Wash and trim the ends of the asparagus.  Set aside.

Fill a large pot with water, bring to a boil.  Place the asparagus into the boiling water, stirring for 1 minute to blanch the asparagus.  Use a slotted spoon or tongs to remove the asparagus, setting the aside on towels to cool and dry.  

Return the water to a boil.  Add in salt and orzo pasta, stirring to combine.  Cook 2 minutes less than the package directions.  Drain into a colander.  Transfer the orzo to a bowl, drizzle 1 tablespoon of olive oil over the pasta and set aside.  

While the orzo is cooking, cut the now cool asparagus into 1/2-inch pieces, cutting on the bias.

In an 11-inch-wide skillet, add the remaining 2 tablespoons of olive oil to the pan, over medium heat.  When the oil is hot, add in the cut asparagus and sliced garlic, stirring to combine.  Reduce the heat to medium, add in the cooked orzo, and 1 teaspoon of salt, stirring to combine.  Add in the heavy cream and butter, stirring constantly for 3-4 minutes.  Off the heat, add in the 3 tablespoons of Parmesan cheese and black truffle butter, stirring to combine.  Serve, sprinkling with the remaining tablespoon of grated Parmesan cheese.  

ChezCindy: Lime Pound Cake with Key Lime Glaze

 

Pound cakes are comforting and welcome for any occasion.  Not considered as a fancy dessert, but maybe more of a snacking cake with afternoon tea.  Personally, I like to eat it for breakfast, as well as with a glass of a crisp white wine after dinner.  This tangy lime glazed pound cake is perfect for most any occasion.  

Key limes are not essential but do add a bit more sweetness than standard limes.  Either way, the cake and the glaze are not shy on the amount of lime in flavor.  The cake could also be made with other citrus, or a combination of, such as lemon, orange, and grapefruit.  

Lime Pound Cake with Key Lime Glaze  

For the Cake 

1 cup unsalted butter, room temperature, plus more for greasing the pan

2 cups all-purpose flour, plus more for the pan

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

4 ounces cream cheese, room temperature

1 1/2 cups granulated sugar

4 large eggs, room temperature

2 tablespoons lime zest

1 tablespoon lime juice

For the Glaze 

4 ounces cream cheese, room temperature

1/4 cup unsalted butter, room temperature

2 cups powdered sugar

1/4 cup Key lime juice

2 tablespoons lime zest

Preheat oven to 325 degrees.  Generously butter and flour a 9-by-5-inch loaf pan.  Set aside.

In a small bowl, add in the flour and baking powder, whisk together then set aside.

In the bowl of a stand mixer, or using a large bowl and a hand mixer, combine the butter, cream cheese, and salt mixing on medium speed.  Once blended, gradually add in the sugar, mixing for 5 minutes until light in color and fluffy.  Add in the eggs one at a time, mixing well before adding the next egg.  Mix in the lime zest.

Add in a third of the flour mixture, along with half of the lime juice, mixing until just combined.  Add in the next third of the flour mixture and remaining lime juice, mixing until just combined.  Add in the remaining flour mixture, mixing until just combined.  

Pour the batter into the prepared loaf pan, filling until 1-inch from the top.  You may have some batter left over but do not use it to fill the pan.  The cake may spill over if you use all of it.  Tap the pan on the counter to remove any air bubbles.  

Bake for 1 hour until the cake is set in the middle.  Check the cake after 30 minutes.  If it is browning too quickly on the top, tent with foil and continue baking loosely covered.  At 1 hour, check for doneness in the middle, baking additionally at 5-minutes intervals until fully set.  Remove from the oven, allowing to cool in the pan for 20 minutes.  Loosen the edges and turn out the cake onto a serving plate with raised edges to contain the glaze.  

Meanwhile, make the glaze.  In a glass or ceramic bowl, add in the cream cheese and butter, mixing until well blended and fluffy, about 2 minutes.  With the mixer on low speed, add the powdered sugar 1 cup at a time, mixing until fully incorporated.  Mix in the lime juice.  Place the bowl over a pan of hot water creating a double boiler stirring for about 1minute until the mixture loosens to form a glaze.  Alternatively, the bowl can be gently warmed in the microwave, heating and stirring at 20 second intervals until loose.  

Use a wooden skewer to poke holes in the now cooled cake.  Pour half of the lime glaze over the cake, letting it sit for 10 minutes.  Then pour the remaining glaze over the cake, and sprinkle with the lime zest.  

ChezCindy: Spring Salad with Parmesan Vinaigrette

 

This spring salad of arugula and asparagus might be considered as somewhat ordinary.  Nothing special.  Maybe it is, but the magic comes from the Parmesan Vinaigrette.  By simply adding Parmigiano Reggiano cheese to the tart vinaigrette, turns this salad into a celebration.  You can use domestic Parmesan cheese or seek out the "King of Cheeses" in Parmigiano Reggiano from Italy.  

Spring Asparagus Salad with Parmesan Vinaigrette 

1 large bunch of thin asparagus (about 20 stalks)

2 cups arugula

1 tablespoon fresh basil, chopped

4-ounce chunk of Parmigiano cheese

1/2 teaspoon sea salt

4 tablespoons Parmesan Vinaigrette

Serves 4

Trim the ends of the asparagus.  Bring 1/2 cup water to boil in a wide shallow pan, wide enough to hold the full length of the asparagus.  When boiling, add in the asparagus sprinkling with 1/2 teaspoon of salt.  Gently nudge the asparagus in the pan to keep them partially covered, blanching them for roughly 1-2 minutes.  Transfer the asparagus and the water to a sieve to stop the cooking, running cold water over the asparagus.  Drain the asparagus on towels, setting aside to cool and dry.  Once cool, cut on the bias into 2-inch pieces.  Set aside.  

Divide the chunk of Parmesan into 2 equal pieces.  Use a grater with large holes to grate one piece.  Use a vegetable peeler to make shavings or curls with the second piece.  Set both aside.  

Make the Parmesan Vinaigrette:  

2 tablespoons white wine vinegar

1 tablespoon agave or honey

2 tablespoons Dijon mustard

1 teaspoon kosher salt

8 tablespoons olive oil

2 tablespoons finely grated Parmigiano cheese

In a large bowl, add the white wine vinegar, agave, Dijon and salt, using a whisk to combine.  Slowly stream in the olive oil while whisking the entire time to emulsify.  Stir in the grated Parmesan.  

Putting it all together: 

Place the arugula, blanched asparagus, and chopped basil into a large bowl.  Add 6-ounces of the Parmesan vinaigrette to the bowl, tossing all to combine.  Evenly divide the salad on 4 salad plates/bowls, topping each with the shaved Parmigiano.  Drizzle with additional vinaigrette if desired.  

ChezCindy: Blueberry Ricotta Cake

 

Blueberry cake is the new banana bread.  Blueberries are available most any time of year and can be frozen for when you are ready to bake.  Thus, this moist and scrumptious Blueberry Ricotta Cake can be made as your heart desires.  Perfect for snacking on mid-day, or as a breakfast treat, or a simple dinner dessert.  

One of my most favorite blueberry baking recipes is this scone post from several years ago.  A savory use of blueberries is this delightful salad using fresh blueberries and avocados.  

Enjoy the blues.  

Blueberry Ricotta Cake

10 tablespoons unsalted butter, room temperature

1 cup granulated sugar

3 large eggs, room temperature

1 cup whole-milk ricotta

2 tablespoons sour cream or yogurt

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 1/4 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon fine sea salt

2 1/2 cups fresh blueberries, divided

sifted powdered sugar for dusting

Preheat the oven to 350 degrees.  Grease and flour a 9-inch round springform pan, set aside.

Place the butter and sugar into the bowl of the stand mixer fitted with the paddle attachment, beat on medium speed for 3-5 minutes.  Scrape down the sides, then with the mixer on low, add in the eggs one at a time mixing well before adding the next egg.  Add in the ricotta, sour cream, vanilla, and lemon zest, mixing well until just combined.  

In a separate small bowl, stir together the flour, baking powder, and salt.  With the mixer on low speed, slowly add the flour mixture to the batter, mixing until just combined.  Using a rubber spatula, fold in 2 cups of the blueberries.  Transfer the batter to the prepared pan, smoothing out the top.  Scatter the remaining half cup of blueberries over the surface of the cake, slightly pressing them into the surface.  

Bake the cake for 50-55 minutes until a toothpick inserted into the center of the cake comes out with just a few crumbs attached.  Transfer the pan to a wire rack allowing the cake to cool in the pan for 15 minutes.  Remove the ring of the pan.  Lightly dust with powdered sugar.  Serve warm or at room temperature.  

ChezCindy: Broccoli Spoon Salad with Brown Rice

 

I was not familiar with "spoon salad" until recently when perusing the New York Times Recipes.  Then again in a post by the lovely Daphne Oz.  Spoon salad is simply a matter of chopping the ingredients all to a similar size so that it can be eaten with a spoon.  Thus, creating a perfect bite each time.  

In this recipe, I take a familiar broccoli salad recipe to create a spoon salad using broccoli and brown rice.  Adding the rice makes this a hearty salad, adding toasted pecans and dried cranberries.  The salad can be made ahead and stored in the refrigerator for a few hours.  Be sure to set it out to bring to room temperature when ready to serve.  Grab a spoon and dig in!    

Broccoli Spoon Salad with Brown Rice

2 cups cooked brown rice, cooled

2 tablespoons Dijon mustard

2 tablespoons agave sweetener

2 tablespoons apple cider vinegar

1 teaspoon sea salt

5 tablespoons olive oil

2 medium heads of broccoli

1 medium granny smith apple

3 ounces sharp white cheddar cheese

3/4 cup toasted pecans

1/2 cup dried cranberries

1/3 cup toasted sunflower seeds

Prepare the brown rice as per the package directions.  Measure out 2 cups, setting aside to cool.  

In a large mixing bowl, prepare the salad dressing by adding in the Dijon mustard, agave, vinegar, and sea salt.  Use a whisk to combine.  Gradually add in 1 tablespoon of olive oil at a time, whisking in after each addition.  Set the dressing aside.

Prepare the broccoli heads by cutting off the dry end of the stalk.  Finely chop the remaining broccoli, cutting into 1/2-inch pieces, using the stalk and the florets.  Steam the broccoli for 1 minute using either a steamer basket and a pan of water on the stove top, or in a bowl in the microwave.  Remove the broccoli from the steamer, spreading it out onto a towel to stop the cooking process and to dry the broccoli.  Set aside.

Finely chop the apple, no need to peel.  Finely chop the cheddar cheese.  Chop the toasted pecans.  

Put it all together:  Add the cooked rice and steamed broccoli (both cooled) to the bowl with the prepared salad dressing.  Add in the chopped apple, cheese, toasted pecans, cranberries, and the sunflower seeds.  Using a large spoon, stir all to combine, coating the ingredients with the dressing.  Taste for seasoning, adding more salt as needed.  Serve at room temperature.  The mixed salad can be stored in the refrigerator, bring to room temperature for serving.  

ChezCindy: Apricot Mostarda Sweet-savory Jam

 

Dried apricots are used to make this delicious sweet and savory, somewhat spicy, jam.  The Italian name for this condiment is "mostarda" as it uses mustard seeds to add the edge to the sweet jam, as well as crushed red pepper flakes for an unexpected taste of heat.  

Make a full recipe, or even double it, as the mostarda stores well in a glass container kept in the refrigerator for a few weeks.  Pictured here I have used the mostarda with a soft goat cheese, pistachios, and sourdough crackers.  It also works well added to mayonnaise to make a sandwich spread for turkey sandwiches served with tea for a tea party.  Most commonly, the mostarda is used as part of a charcuterie board paired with cured meats, cheeses, spiced nuts, olives, and breadsticks.  All delicious together.  

 Apricot Mostarda 

1 tablespoon olive oil

1 small shallot, finely chopped

1/4 teaspoon sea salt

1 teaspoon coarse grain mustard, such as Maille

1/2 teaspoon red pepper flakes

1/2 cup white wine vinegar

5 tablespoons granulated sugar

1 teaspoon Dijon mustard

2 cups dried apricots, chopped

Heat the olive oil in a small saucepan over medium heat.  Add in the chopped shallot and salt, stirring to combine, cooking for about 2 minutes until the shallots are soft.  Stir in the coarse grain mustard and red pepper flakes, cooking for 1 minute.  Add in the vinegar and sugar.  Bring to a simmer, stirring often until the sugar is dissolved, about 3 minutes.  

Whisk in the Dijon mustard, and 1 cup of apricots.  Bring this to a simmer, stirring often, cooking for 8-10 minutes.  The apricots will become plump and begin to thicken into a jam-like consistency.  Turn off the heat, stirring in the remaining apricots.  Cover the pan with a lid, cool to room temperature.  Serve with soft cheeses, cured meats, nuts, and with crackers or toasted crostini.

Mostarda can be stored in a glass container with a tight-fitting lid in the refrigerator for several weeks.  Serve at room temperature.  

ChezCindy: Spring Puttanesca with Linguine Pasta

 

Classic puttanesca is traditionally made with big bold flavors, most always including tomatoes and/or tomato paste, along with capers, olives, and garlic.  Punchy, fragrant and enticing in so many ways.  

This recipe brings a curve ball eliminating the tomatoes and leading off with a line-up of spring players.  I use wild ramps, a wonderful aromatic allium only found in early spring.  It has the flavor combination of leeks and garlic.  Check the local farmers markets in April to score this treasure.  If ramps are not available, the market will likely have spring onions, a cousin to common grocery store green onions, or scallions.  I'm also including herbaceous spring salad greens such as baby arugula or spinach.  

Anchovies, or not.  They offer such depth of flavor.  You can leave them out or substitute white miso paste or Worcestershire sauce.  Pasta choice for this recipe is linguine, but your favorite or what you have available is good too.  That is the beauty of puttanesca as it uses mostly pantry staples, onions, garlic, olives, capers, Calabrian peppers, and traditionally, canned tomatoes.  An easy go-to that is quick to bring to the table.  This classic change-up will score big with your loved ones.  

Spring Puttanesca with Linguine Pasta

1-pound uncooked linguine

1 large bunch ramps, or 2 spring onions, or 6 green onions

1/2 cup olive oil

5 large garlic cloves, thinly sliced

1-ounce flat anchovy fillets in olive oil, or 1 tablespoon white miso paste, or 1 tablespoon Worcestershire sauce

1/4 cup capers, drained

2 teaspoons jarred Calabrian chilies in oil

1/2 cup dry white wine

1/2 cup Castelvetrano olives, pitted and coarsely chopped (or your favorite olive)

3 cups loosely packed baby arugula

1/2 cup loosely packed fresh parsley

Additional olive oil for serving

Bring a large saucepan filled with water to a boil.  Add in 2 tablespoons of salt and the linguine, stirring to keep the pasta from sticking together.  Cook for 2 minutes less than the time listed on the pasta package.  Reserve 1 cup of pasta water, then drain.  Set aside.

While the pasta cooks, thinly slice the ramps, or onions, separating the bulbs form the greens.  Thinly slice the garlic, chop the olives and the parsley.  Set aside.  Measure out all other ingredients as the cooking process moves quickly.  Best to be ready with each ingredient.

Working with a large high-sided pan, such as a Dutch oven, over medium heat, add in the olive oil, cooking for 1 minute.  Add in the prepared ramp bulbs or onion bulbs, garlic, anchovies or substitute, drained capers, and chilis, stirring to combine, cooking for about 3-5 minutes, until the anchovies have melted in and the ramp bulbs begin to soften.  Increase the heat to medium-high, add the wine, stirring often, cooking for 2-3 minutes until the wine is nearly evaporated.  Stir in the olives and ramp/onion greens stirring often until heated through, about 2 minutes.  

Add in the pre-cooked pasta, reserved pasta water, simmer and tossing to combine, about 3-4 minutes.  Off the heat, fold in the arugula and parsley, allowing the pasta to absorb the water, about 3-5 minutes.  Divide among serving bowls, drizzle a bit more olive oil on top and serve.  

ChezCindy Ligurian Olive Oil & Citrus Cake

 

Liguria is one of Italy's best regarded regions known for its terroir for olive trees and the subsequent production of extra virgin olive oil.  Ligurian olive oil has a fruity more delicate flavor that enhances the ingredients it is paired with.  Using it here in this recipe for Olive Oil Citrus Cake results in a cake with a golden hue and a moist crumb.  The cake does not taste like olive oil nor citrus, but more of a well-balanced bite that leaves you wanting more.  Offering a cake uniquely different than one made with butter.  

Ligurian Olive Oil & Citrus Cake 

1 1/2 cups Ligurian extra virgin olive oil

3 large eggs, room temperature

1 1/4 cups whole milk

zest and juice of 1 large lemon

zest and juice of 1 large orange

1 1/2 cups granulated sugar

2 cups all-purpose flour

1 teaspoon sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.  

ChezCindy: Shrimp Burger Sliders

 

This delightful sandwich has become my personal go-to dinner when I am home alone, free to make anything I desire.  I turn shrimp into a slider sandwich, topped with a remoulade sauce, that pairs really well with a sparkling brut rose wine.  Very indulgent for just me and the pups.  Although, they're not eating shrimp.  Maybe just a few potato chips.  

The key to making the shrimp burgers it to puree a portion of the shrimp in a food processor, keeping the remaining shrimp in a rough chop.  The pureed shrimp, combined with the chopped, keep the burger from falling apart as the natural gelatin in the shrimp creates the necessary binding factor.  So, the burger is 100% shrimp with no extra fillers to bind it together.  

I top the shrimp burgers with my remoulade sauce, which is a what I serve with chilled shrimp cocktail instead of the standard red horseradish sauce.  The burgers are quick cooking in a skillet, served on a toasted bun.  A simple garnish of sliced Roma tomatoes is all I use.  

Shrimp Burger Sliders

1-pound medium shrimp (16-20 count)

1/2 teaspoon sea salt

a few grinds of black pepper

Slider bun of choice 

butter for toasting the buns

Roma tomatoes, sliced

Prepare the remoulade sauce.  Set aside.  

Working with a small food processor, place about 1/3 of the shrimp into the processor bowl.  Pulse to create a rough puree of shrimp.  Remove the pureed shrimp, to a small bowl.  On a cutting board, roughly chop the remaining shrimp into small 1/2-inch pieces.  Combine these with the pureed shrimp.  Season with salt and pepper, stirring to combine.  With slightly wet hands, form the shrimp into small 2-inch patties, basically to fit the size of your slider bun.  

Heat a medium size non-stick skillet over medium heat, drizzle with a bit of oil.  Add the shrimp burgers to the hot pan, cooking on side one for about 3 minutes.  Flip each shrimp burger to continue cooking on side two for another 3 minutes.  These are small so they will cook quickly.  If you decide to make larger size burgers, adjust cooking time accordingly.  The internal temperature should read as 145 degrees.  Remove to a plate to rest.  

Meanwhile, prepare the slider buns for toasting by buttering the buns, placing in a hot grill pan or skillet, toasting until lightly brown.  

Place a shrimp burger onto the bottom toasted bun, top with a generous amount of remoulade sauce, add sliced Roma tomatoes.  Serve immediately.  

Remoulade Sauce

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon course ground mustard

a few shakes of hot sauce

1/2 teaspoon Worcestershire sauce 

1 tablespoon finely chopped shallots

1 large garlic clove, finely minced 

1 tablespoon finely chopped cornichon pickles

1 tablespoon capers, drained, roughly chopped

1 teaspoon lemon juice

Prepare all ingredients as listed.  Add to a small mixing bowl, mixing well to combine.  Taste for season, adjust as desired, adding more of what you like best.  I like more capers, but you might prefer more chopped shallots.  Add hot sauce as you prefer.