Black Garlic Flatbread with Caramelized Onion and Goat Cheese

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Black Garlic Flatbread With Caramelized Onions And Goat Cheese

by Nanny Bubby

I had only seen black garlic in a specialty grocery store a few times. Because of it’s darkish nature I assumed that would mean it was spicier or had MORE of a potent garlic taste. I
t seemed scary so I stayed away from it.
Come to find out, black garlic is sweeter and has more of a molasses flavor when you first bite into it finishing with a strong citrus or slight vinegar taste. It doesn’t give you bad breath after eating and is delicious when eaten raw!!! WHO KNEW?????
It is my new favorite thing. When paired with more exotic recipes it opens up a whole new avenue for one’s palette! Enjoy!! Remember "Spread Love Like Butter"
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

40 minutes

Serves:

6

Ingredients

  • 1 large flat bread
  • 4 Tbsp. olive oil separated
  • 2 Tbsp. unsalted butter
  • 3 sweet onions sliced and then cut in half
  • 5 cloves black garlic diced
  • 4 oz. fig jelly
  • 1 oz. fresh orange juice
  • 3 oz. goat cheese at room temperature
  • 5-7 fresh figs sliced in half lengthwise
  • 2 c. fresh baby arugula tossed lightly in olive oil
  • 2 tsp. orange zest about 1 orange
  • Salt and pepper to taste

Directions

  • Preheat oven to 375°
  • Brush the flatbread both front and back with 2 Tbsp. olive oil and place on a sheet pan covered in parchment. In a hot sauté pan add the remaining olive oil and butter.
  • Turn the heat to medium and begin to cook the onions until caramelized. Once the onions are caramelized to your desire add the diced black garlic and cook for no more than one minute.
  • Add the orange juice to the fig jelly and stir till mixed well. Add the fig jelly mixture to the cooled onions and garlic.
  • Spread the onion mixture on the flatbread leaving about ¼ of an inch on all sides. Add small dollops of goat cheese evenly onto the flatbread and then add the figs between the dollops.
  • Place into the oven for about 15-20 minutes depending on your oven until the cheese begins to melt.
  • Add the arugula to the top of the flat bread and dust with the orange zest for beautiful color and taste.
  • Enjoy!

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Roasted French Breakfast Radishes

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Roasted French Breakfast Radishes

by Nanny Bubby

I love finding the unusual and turning into something that puts a smile on my face and those eating it.  Roasted radishes, who knew!!  The fact is they are absolutely delicious and such a treat in a way you could never imagine until you make them and enjoy them.  This is a great recipe to practice your intuition and your instincts and to rely on your nose and your eyes.  Enjoy!

Total Time:

30 minutes

Serves:

7

Ingredients

  • 2 bunches of French radishes
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground black pepper

Directions

  • Pre heat oven to 375 degrees.
  • Wash the radishes and leaves and then trim the leaves to about ½ to 1 inch long.
  • Slice the radishes in half, length wise. Place the radishes in a pot with a steamer basket and steam till just tender.
  • Place on a sheet pan covered in parchment paper flat side up and then drizzle or brush olive oil on the top and sprinkle with the salt and pepper.
  • Let the radishes roast about 20 minutes. And……here is where your instincts and intuition come into play. Soon you will begin to smell the radishes roasting and then your eyes will tell you when they are caramelized to your liking. When you see that they are done. Enjoy!

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Donnie’s Amazing Mac ‘N Cheese

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Donnie’s Amazing Mac ‘N Cheese

by Nanny Bubby

Thanksgiving sides always seem to find a place on our tables when they represent something special to a family. Whether it is a dish that represents our past and the ancestor’s original country of origin, or a side dish that was made by someone we love who is no longer with us. These sides fill our stomachs but most importantly they warm our hearts. This Mac ‘n Cheese recipe was Don Hamrick’s mothers favorite signature dish. Each time he makes it, the aromas, the visual of the dish, and the making of it brings her back, close to the family, and she lives on in their memories through this dish. Enjoy.

Total Time:

1 hour

Serves:

8

Ingredients

  • 1 lb. Penne Pasta
  • 2 ¼ c. milk you can use 2% if you prefer
  • 8 Tbsp. flour
  • 6 Tbsp. unsalted butter
  • 4 oz. mascarpone
  • 4 oz. parmesan
  • 8 oz. shredded sharp white cheddar
  • 8 oz. shredded sharp yellow cheddar for top
  • 2 tsp. Kosher salt
  • 1 Tbsp. black pepper
  • 1 tsp. nutmeg

Directions

  • Preheat oven to 350°.
  • Prepare pasta to directions on the box.
  • In separate 2 qt. pan melt butter on medium heat. Stir in flour and whisk constantly to blend with melted butter. When flour is completely included, slowly stir in the milk while whisking all the time. Make sure there are no clumps & everything is becoming silky smooth.
  • After milk is totally incorporated add the mascarpone, parmesan & white cheddar while stirring to maintain consistency. Reduce heat to low. Add black pepper & nutmeg. Stir for 2 more minutes then turn off heat.
  • Add drained pasta & stir to coat completely.
  • Empty pasta into 9 X 12 dish.
  • Use ½ of sharp cheddar to cover top & bake at 350° for 25 minutes.
  • When hot & bubbly pull out & cover the top with the remaining cheddar cheese then top broil for 2-3 minutes until it looks just right to you. Watch it closely as broil happens quickly!
  • Cool & enjoy!

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Copycat Fresh Pumpkin Scones

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Copycat Fresh Pumpkin Scones

by Nanny Bubby

Who doesn’t love the autumn in Las Vegas!  The HOT 115 degrees is gone, there is cool fresh air in the morning, and warm sun by afternoon.  If the weather was like this the other 10 months of the year we would have 20 million people living here by now.  Also, this time of year brings our favorite coffee house pumpkin scones.  This recipe is as close as I can get to duplicating them.  Enjoy!

Total Time:

1 hour

Serves:

6

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter cold and diced into 1/2-inch pieces
  • 1/2 cup fresh roasted pumpkin puree refrigerated
  • 3 1/2 Tbsp buttermilk
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp honey
  • 1 Tbsp half and half

For the Glaze

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half

For the Pumpkin Icing

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half
  • 1 ½ Tbsp. fresh pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half

Directions

  • Pre-heat oven to 400 degrees.
  • Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large bowl, combine flour, powder, soda, salt cinnamon, fresh nutmeg, ginger cloves and both sugars. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, buttermilk, egg and vanilla, honey and half and half.
  • Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
  • Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles.
  • Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  • To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk and pumpkin puree. Whisk until smooth; set aside.
  • When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  • Allow glazes to set before serving.

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Homemade Pumpkin Puree

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Homemade Pumpkin Purée

by Nanny Bubby

When your first introduction to any food is from a can you immediately assume that it is just way too complicated to make it fresh by yourself. I love cooking with pumpkin because I love Thanksgiving, it is without question, my favorite holiday. However, I have never really liked the taste of canned pumpkin, but I used it anyways because I didn’t know there was an alternative. When I learned for the first time how truly easy roasting and pureeing my own fresh pie pumpkins was, it was an absolute GAME CHANGER! And, it is so easy, I am not sure why anyone would ever want canned pumpkin once you taste the difference. Enjoy!

Total Time:

45 minutes

Serves:

2

Ingredients

  • 2 2-3 lb. “pie” pumpkins or “sugar” pumpkins
  • 3 Tbsp. of avocado oil

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