Southern Protocol

My roommate and I both love cooking – which means at least once a week there’s something (hopefully) fabulous going on in our kitchen. Especially this time of year, with ingredients so fresh and perfect, there are millions of healthy recipes that we’re dying to try out. A great example? This salmon en papillote with a papaya, mango and avocado salad! While the original intention of eating fish last night was to use some of our rapidly-growing dill plant (I really have never seen an herb plant so gargantuan), the second I stumbled upon this recipe on Food Network’s website, I couldn’t turn back.

Cooking fish “in paper” (en papillote) is one of the healthiest, easiest, freshest ways to eat fish year round. Toss in whatever fish you love, some veggies, olive oil, and even some orzo, and it’s a meal in a big – which also means easy cleanup! Pairing the citrus-sweet papaya and mango (with the creaminess of avocados) under the salmon in this dish is a flavor combo to die for. Definitely something we’ll be trying out again!

Salmon en Papillote (yields 3 servings)
-3 salmon filets
-Zest and juice of 1 lemon, plus juice of 1 lemon for dressing
-Zest and juice of 1 lime
-Kosher salt, to taste
-2 Anaheim pepper, finely chopped, divided
-1 bunch fresh cilantro leaves, chopped
-2 cups mixed greens
-1 avocado, halved, pitted, peeled and cubed
-1 small papaya, peeled, pitted and cubed
-1 mango, peeled, pitted and cubed
-1 fennel bulb, thinly sliced
-1/2 cup extra-virgin olive oil
-1 tablespoon sesame seeds
-1 tablespoon poppy seeds
-Parchment Paper

Preheat the oven to 350 degrees F. Cut a large piece of parchment paper; fold in the center, and cut half of a heart (just like kindergarten arts and crafts on Valentines Day! How romantic!). Repeat two more times for other two filets.*

In a large bowl, gently toss the salmon filets with the zest and juice of the lemon, zest and juice of the lime, and a pinch of salt. Place 1 salmon filet on one side of the opened parchment heart. Top each filet with equal parts chopped pepper and cilantro; drizzle with olive oil and salt. Roll the edges of the parchment closed, enclosing the salmon into a pocket. Place the packages onto a baking sheet and bake for 10-15 minutes.

Meanwhile, to assemble the salad: in a large bowl, combine the mixed greens, avocado, papaya, mango, and fennel. In a small bowl, whisk together the olive oil, remaining lemon juice, remaining peppers, poppy seeds and sesame seeds. Season the salad with salt and pepper, to taste. Pour the dressing over the fruit and greens and toss to coat.

Remove the salmon filets from the parchment and place on top of salad – preferably right after the salmon is done cooking.

Enjoy!

*As you can see, the picture for this recipe has a different folding method for enclosing the fish en papillote; I’ve found that the heart-shaped route is much easier, but you’re welcome to try the twisting option!

I received one of the best Christmas presents ever this year, from a very thoughtful boyfriend who obviously picked up on my need for this item, as I always went to look at them whenever we were out.

Was it jewelry? A new designer handbag? Something else luxuriously fabulous? No! It was a sleek, wonderful 11 cup Cuisinart food processor. I am one easy girl to please

As much as I love cooking, I have never had a food process; thus making it challenging and more than a little irritating to create tons of delicious recipes flawlessly. I’ve already used it multiple times, as I’ve started looking through all my cookbooks for recipes that specifically call for a food processor.

What makes this particular version unique, it its ability to handle dough… meaning I immediately started thinking about making my very own homemade pizza. Lucky for me, the instruction booklet also contains a HUGE number of recipes – including this one for a super simple pizza dough. After making the dough, choose ANY of your favorite toppings, add them on, then bake in a 375 degree oven for about 15 minutes. Serious bonus: this is going to be substantially better for you than any pizza you could order in… not to mention it makes for a fun family activity! Make enough dough for everyone to have their own piece, top with whatever toppings they want, and hey! Easy dinner with no complaining!

Pizza Dough (makes 1-3/4 pound dough, for 3 12″ or 6 7″ crusts)
2 teaspoons active dry yeast
1 teaspoon sugar
1 1/4 cups warm water
3 1/3 cups unbleached all purpose flour
1 1/2 teaspoons kosher salt
3 teaspoons extra virgin olive oil

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Tehn process for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.

Place dough on a lightly floured surface and punch down. Roll into desired crust sizes. Follow pizza recipe.

I received the best gift in the mail last week: the Southern Living Ultimate Christmas Cookbook! I didn’t get a chance to finally sit down and flip through it until last night, and even though I had already eaten dinner, I was about ready to drive to the grocery store and get needed ingredients for every single recipe in there.

Unlike a lot of cookbooks, this particular one is conveniently organized by meals; 12 entertaining meals for the 12 days of Christmas, meals based around certain food groups and other occasions, etc. So instead of having to pull recipes from your thousands of cookbooks, you have a perfect menu already put together! Not to mention that they also give you a preparation timeline, letting you know when to complete which part.

Outside of the menu sections, they also have “chapters” dedicated to perfect from-the-kitchen holiday gifts (I plan on using one of their biscotti recipes for my little gifts to friends!) and simple but gorgeous decor ideas. As if all this weren’t enough, if you purchase the cookbook at Dillard’s before December 31st, part of the proceeds go to the Ronald McDonald House. Tis the season for giving, after all!

Below is a recipe that my mom made for a party last weekend – she said the savory appetizers were quite the hit, and they’re also listed as a favorite by the editor!

Savory Kalamata Olive Cheesecake Squares (Yields 3 dozen squares)
-1 1/4 cups Italian-seasoned breadcrumbs
-1/2 cup very finely chopped pecans
-1/3 cup butter or margarine, melted
-1 (8-ounce) package cream cheese, softened
-1 (3-ounce) package cream cheese, softened
-1 (8-ounce) container sour cream
-1 tablespoon all-purpose flour
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1 large egg
-1 egg yolk
-1/2 cup pitted kalamata olives, sliced or chopped
-1 tablespoon chopped fresh rosemary
Garnishes: fresh rosemary sprigs, kalamata olives (savory ingredients so your guests recognize it as a savory bite, not a dessert!)

Combine first three ingredients; stir well. Press crumb mixture firmly into a lightly greased, foil-lined 9″ square pan. Bake at 350 degrees F for 12 minutes; set aside to cool.

Meanwhile, beat cream cheese, sour cream, and next three ingredients at medium speed with an electric mixer until smooth. Add egg and egg yolk, beating just until blended. Stir in olives and rosemary; pour filling into baked crust.

Bake at 350 degrees F for 20 minutes or just until firm, then cool to room temperature on a wire rack. Cover and chill at least one hour.

To serve, lift foil out of pan, and cut cheesecake into little squares. Garnish serving platter, if desired. Store in refrigerator.

I know that I’ve already given y’all a “something sweet” Halloween treat this month, but my mother just forwarded me this recipe and I burst out laughing. How hilarious are these?! Not to mention that chocolate covered strawberries are one of my favorite desserts of all time. If you’re looking for a last minute addition to your Halloween party menu this weekend, definitely use this recipe – it doesn’t even require any baking, and they’re SURE to be a super huge hit.

Literally can’t stop laughing at the picture.

Sidenote: St. Louis Entertains, the website from which this recipe hails, is always overflowing with great party tips and recipes… definitely add it to your bookmarks!

Strawberry Ghouls
-1 package of regular or organic strawberries
-1/2 package of white candy melts (or white chocolate chips)
-1/4 cup of semi-sweet chocolate chips

Wash and pat dry strawberries. Prepare a large piece of wax paper. Melt the candy melts in a double boiler, or follow the package instructions. Dip the strawberries into the melted chocolate and set on wax paper. Within a few seconds, place the chocolate chips as the “eyes” before the candy sets.

Melt the remaining chocolate chips in a double boiler and draw oval mouths with a toothpick.

I had a very festive night last night, finally carving pumpkins and eating fall-ish treats with friends. My pumpkin was embarrassingly much smaller and simpler than the rest, as I waited until the last moment to purchase (who knew Harris Teeter only replenished their pumpkin stock in the mornings, and not late at night?!), and my attention span is too short for the elaborate carvings. I was perfectly content sipping wine and the amazing butternut squash soup one of our hostesses made. What’s even better, is that it was healthy! So it was offsetting all the candy corn… right?

The recipe hails from Shape magazine last fall, and could not be a more satisfying fall treat. They also have a recipe with it for a fontina crostini, to add a bit of crunch and cheese. Enjoy!

Butternut Squash Soup (serves 6)
-2 tablespoons extra virgin olive oil
-1 medium onion
-1 carrot, peeled and cut into 1/2 inch pieces
-3.5 pound butternut squash, peeled, seeded, and cut into 3/4 inch pieces (about 7 cups)
-6 cups low-sodium chicken stock or broth
-1/4 cup chopped fresh sage
-Kosher salt and freshly ground black pepper

Heat oil in an 8-quart stockpot over medium-high heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until onion is soft. Add garlic and cook for 30 seconds more or until aromatic. Add squash and stock/broth and bring to a boil. Add sage and continue boiling for about 20 minutes, or until vegetables are tender.

Turn off heat. Using an immersion blender, blend the mixture until smooth. (OR puree in batches in a food processor or blender until smooth) Season with salt and pepper. Keep the soup warm over low heat until you’re ready to serve!

Fontina Crostini
-1/2 whole wheat baguette, sliced diagonally in 1/2 inch-thick slices
-Extra virgin olive oil
-1 cup grated Fontina cheese
-Kosher salt

Make the crostini while keeping soup warm over low heat. Turn oven to 400 degrees F. Arrange bread slices on a baking sheet. Drizzle with oil and sprinkle with sage. Top with Fontina cheese and season with salt. Bake for 6-8 minutes, or until cheese is melted and bread is a light golden brown.

Ladle soup into bowls and garnish with crostini.

It’s about this time of year that my diet starts to slide into dangerous sweet-dominant territory. I’m not even a huge sweets person, but Halloween marks the descent into the festive holiday season, and you just can’t say no to many of its treats.

My particular downfall in October is candy corn. I don’t understand how little triangles of pure sugar can make me so happy – and then so sick – but I crave the autumn mix bags. So imagine my delight when I stumbled across this recipe: Halloween Cookie Bark. It’s essentially a ton of bad for you treats all mixed into one convenient medium, and I’ll need to try it immediately!

Halloween Cookie Bark (Makes about 16 portions)
-14 to 16 whole Oreos, broken up (use the orange Halloween Oreos if you can find them!)
- 1.5 cups mini pretzels, broken into pieces
-1 pound white chocolate wafers
-1 cup candy corn
-Brown and orange colored sprinkles, as needed

Place waxed paper on large cookie sheet. Spread cookies, pretzels, and about 3/4 cup of the candy corn into a 13×9″ rectangle on the paper.

Place chocolate in glass measuring cup and heat in microwave for about 1.5 minutes. Stir and then microwave for an additional 30 seconds, or until melted and smooth.

Drizzle melted chocolate immediately over cookie mixture, spreading with spatula (if needed) to coat evenly. Top with reserved candy corn and sprinkles. Work quickly before chocolate hardens.

Place into refrigerator until firm. Remove and gently break apart into small pieces for serving. Reserve in air-tight container.

*If candy corn isn’t your thing (weirdo), you can swap it out for M&Ms or Reese’s Pieces… equally delicious!

I am just in the mood for somethin’ sweet today, so the Taste of the Week absolutely needed to be in the dessert category. I know there are tons of decadent chocolate lovers out there, but personally I love a dessert that is fruity and tart… which is why I’m salivating just thinking about this recipe I found on delish.com. Using the grill for a sweet treat is just so perfect for summer!

Mixed Berry Hobo Packs with Grilled Pound Cake (serves 4)
1 pound (3 cups) mixed strawberries and blueberries, strawberries quartered or halved if large
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/4 cup sugar
3/4 teaspoon corn starch
2 tablespoons unsalted butter, softened
4 12-inch squares of heavy duty aluminum foil
4 1/2 inch thick slices of pound cake
Creme fraiche or vanilla ice cream

Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar and cornstarch. Spoon 1/4 tablespoon of butter in the center of each sheet of foil and top with fruit. Bring 2 sides of the foil up over fruit, and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely.

Grill the hobo packs over medium heat until the fruit is sizzling, about 10 minutes.

Spread the remaining 1 tablespoon of butter over the pound cakes, and grill on each side until just toasted, about 1 minute. Transfer to plates. Open the hobo packs and pour the berries and juices over the pound cake. Serve with a dollop of creme fraiche or vanilla ice cream.

Yum!

I’ve really been into aprons lately. I actually have garnered quite a few, and 90% of the time forget to wear one while I’m cooking, but I still love getting them out every now and then. Whether it’s a waist-apron or a full-apron, they can be sassy, sweet AND functional!

All of our followers know that we love a good, homemade company with lots of family history, and it makes our day when they let us in on their favorite sites and steals. That’s exactly what happened today when we were tipped off about IceMilk Aprons, an apron making company that started as a way for a family to spend more time together and pay a tribute to their late grandmother.

The aprons are definitely a higher quality than the throw away varieties you find at places like Target; they’re meant to last, and meant to see a lot of cookies and casseroles come out of the oven! They’re beautiful colors, can come with girly monograms and big bows, and all have names that reflect a time in the kitchen. Not to mention that they’re PERFECT for all you entertainers, who are doing last minute seasonings and chopping before your guests arrive for your dinner party – tie on one of these and it’ll seem like that’s your chic hostess outfit!

You can also buy an “heirloom kit” so you can make your own memories making an apron with loved ones. They come with a heritage tag (a small piece of fabric that you handstitch initials on and sew to the inside of your apron), an apron, and vintage recipe cards to record all of your secret family recipes. And it all comes packed in a sweet as tea jam jar!

Visit their website, read more about their story, scope out the blog, and place an order for yourself or your favorite entertaining hero.

This is the simplest of all simple dip/appetizer recipes, but I could seriously eat it sans chips. No need for any food medium to get this stuff from the bowl to my mouth – I could literally just eat it with a spoon. The recipe below is a basic version… there are versions called “Lowcountry Caviar” that incorporate pimentos and jalapenos, but my sensitive pallet prefers the sweet and salty varieties.

Redneck Caviar, courtesy of TasteBook.com
2 cans black eyed peas, drained
2 cans shoe peg corn, drained
2 cans Ro-Tel tomatoes, drained
2 large bell peppers, chopped (it looks pretty to get 2 different colors, too)
1 can black beans, drained
12 small green onions, chopped
3 ripe tomatoes, chopped
1 tsp garlic powder
1 tsp garlic salt
1 tsp parsley flakes
16 oz bottle Zesty Italian Dressing

Mix all ingredients together in large bowl. Cover and refrigerate for at least 12 hours. Serve with blue tortilla chips… or some spoons

What is the one appetizer that equally delights adults and children? Pigs in a Blanket, obviously! Not to mention they are quite possibly the easiest food items to make – I remember assembling the savory, bite size treats was always my responsibility when I was younger and wanting to assist with party prep.

After years and years of using the tried-and-true recipe of Lil Smokies and Pilsbury crescents, my mom – the Queen of Cooking – stumbled upon a recipe in a St. Louis Junior League cookbook that mixed things up a bit. So while I can’t give her credit for the following recipe, I can credit her for the clever title of the appetizer: Pigs in a Cashmere Blanket… an obvious upgrade from Pigs in a Regular Cotton Blend Blanket. The main differences? Phyllo dough instead of crescent rolls, and a handful of more sophisticated ingredients.

Pigs in a Cashmere Blanket (makes 4 dozen)
8 oz cream cheese, softened
2 tablespoons dijon mustard
1 tablespoon prepared horseradish
Chopped fresh chives to taste
2 sheets puff pastry, at room temperature
1 egg
1/4 cup cold water
48 smoked cocktail frankfurters

Beat the cream cheese, dijon mustard and horseradish in a bowl until smooth. Stir in the chives. Cut each puff pastry into thirds, then cut each third into 6 strips. Beat the egg and water in a bowl to form an egg wash. Brush over the pastry strips. Spread with the cream cheese mixture. Wrap each frankfurter into a puff pastry strip, pinching the ends to seal. Brush with the egg wash. Place on a baking sheet and bake at 400 degrees for 12-14 minutes (or until golden brown).

We’re still on our healthy food kick here at Southern Protocol, because let’s be honest – as good as heavy, creamy meals taste, we all want to feel light and fit during the warm bathing suit months!

This particular feel-good salad hails from the Southern Living All Time Favorites cookbook… and I can guarantee it will become a favorite of yours and your family. The sweetness of the fruit and balsamic vinegar make you forget you’re eating something so healthy!

Summer Salad with Blueberry Vinaigrette (makes 6-8 servings)
8 cups mixed salad greens
1 pint fresh or frozen blueberries, thawed
1 pint fresh strawberries, halved
2 nectarines, sliced (can substitute peaches or chopped cantaloupe if you don’t have nectarines)
Blueberry vinaigrette (recipe follows)
1/2 cup sliced almonds, toasted

Combine first 4 ingredients in large bowl. Cover and chill 1 hour.

Drizzle with 1/3 cup of Blueberry Vinaigrette, tossing to coat. Sprinkle with almonds.

Blueberry Vinaigrette (makes 1.5 cups)
1/2 cup blueberry fruit spread
1/4 cup balsamic vinegar
1/4 cup minced onion
1 tsp salt
1/2 tsp pepper
2/3 cup vegetable oil

Whisk together first 5 ingredients. Gradually whisk in oil until blended. Refrigerate leftover vinaigrette for up to two weeks.

Enjoy!

It’s time for another entertaining class with Southern Protocol, Stems and Canape! On the schedule for next Wednesday, June 16th? How to throw the best warm-weather fete in town.

Summer gatherings are the best gatherings, with fresh food, light drinks, and a general jovial air because it’s finally everyone’s favorite season! We’ll show you how to be the premiere summer hostess, whether you’re planning an adults-only dinner with a funky twist, or entertaining with children for July 4th.

As always, the hour and a half class will include wine, snacks and a take-home folder, as well as lessons on how to budget and prepare, tablescapes, tips and tricks in set-up, flower arranging, in-season flowers, recipe examples, and a short food demonstration. Whew! What a jam packed class perfect for you and a few friends.

The class again is next Wednesday, June 16th from 6:00 – 7:30, and will be $35 a seat. For more information or to RSVP (only a few seats left!) please send an email to contact@southernprotocol.com.

I’m sure most of you Charleston readers have all experienced the delight of the Marion Square Farmer’s Market crepes (obviously I’m still on the Farmer’s Market kick I was on last week….). While those are such a lovely treat on Saturday mornings, sometimes I feel like they’re a bit greasy and leave me feeling less than swimsuit-ready for the rest of the day. So I researched for a crepe recipe that is light and refreshing, using tasty summer flavors… I stumbled across this particular one from EatingWell.com and my mouth is literally salivating right now…

Summer Vegetable Crepes (4 Servings)
1/3 cup reduced fat sour cream
1/2 cup fresh chopped chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready to use” crepes (either in the produce section, or near the tortillas)

Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large non-stick skillet over medium-high heat. Add zucchini, green beans, and corn, and cook until beginning to brown; about 6-8 minutes. Reduce heat to low and stir in ricotta, Monterey Jack, remaining 1/4 cup chives, and remaining half teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1-2 minutes. Remove from heat.

To roll crepes, place on sheet of parchment or wax paper (or leave it on the piece of plastic in the crepe packaging used to separate each crepe). Spoon 1/4 of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help roll the crepe around the filling. Place the crepe seam-side down on the plate. Repeat with remaining crepes and filling. Serve each crepe with 2 tablespoons of the reserved sauce and more chives, if desired.

Extra fun facts: Each serving only has 302 calories, 17 g of fat (mostly good fat!), and 15 grams of protein… plus it’s rich in calcium and vitamin C! Enjoy guilt-free!

I try really hard to be a foodie. I’m so far off from being a genuine one, but in the sense that I appreciate all flavors and think myself to be adventurous in trying new cuisine, I could semi-count. All that PLUS I subscribe to Bon Appetit. I know, impressive.

There are some issues of Bon Appetit that are awesome, and some that are just eh; May 2010′s issue is fabulous. It is filled from cover to cover with delicious, FRESH recipes – just what we all need for the beginning of warm weather. I literally 2 minutes ago stumbled across this drink recipe, and had to share: a Limoncello Champagne Cocktail with Mint. Hello, freshness; hello, perfect cocktail for an evening of relaxation and gossip on the porch.

Limoncello Champagne Cocktails with Mint (Makes 2)
1/4 cup fresh mint leaves
1/4 cup limoncello
2 tablespoons sugar plus additional for dipping Champagne flutes
Lemon peel strips from 1 lemon
4 teaspoons fresh lemon juice plus 1 lemon wedge
1 cup (about) chilled Champagne or sparkling wine

Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds. Strain into small cup; discard solids. Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar. Divide limoncello mixture and lemon juice between flutes. Top with Champagne.

Cheers!

PS Head over to the Bon Appetit website (link above) for some GREAT brunch ideas. Mother’s Day IS this weekend, after all!

It’s Derby Week! That may not mean much to some of you, but Lizz is bubbling with excitement. Bourbon Balls are one of her absolute favorite treats this time of year, and the best version of the recipe – in her opinion – hails from a cookbook called Derby Entertaining. It’s not too late to invite some friends over for some festivity on Saturday, and these delicious bites will be a huge hit!

Chocolate Bourbon Balls (makes ~48 candies)
1/2 cup softened butter
16-ounce package confectioners’ sugar
1/4 cup bourbon
1 cup chopped pecans
4 1-ounce squares semi-sweet chocolate
4 1-ounce squares unsweetened chocolate
Pecan halves

Cream butter and gradually add sugar, beating well at medium speed. Add bourbon; beat until smooth. Stir in chopped pecans. Chill and shape into 1-inch balls. Cover and chill for 9 hours. In a double-boiler over boiling water, combine all squares of chocolate. Reduce heat to low and cook, stirring often, until chocolate melts. Using a toothpick, pierce each ball and dip in chocolate. Place on waxed paper. Gently press a pecan half on top of each ball. Chill until chocolate hardens.

Yummm! Enjoy!