Tuesday's Tip

I was honored recently to be asked to help a friend in the kitchen at a ladies' luncheon. I had nothing to do with preparing the food, rather, I helped her plate it so that 84 ladies could be fed in an easy fashion. The plates held quiche, green salad, pasta salad, and a muffin. I was not in my own kitchen, so it was difficult to know where utensils were located in this kitchen. It was time to scoop the pasta salad on the plates, so I looked around for a spoon. I did not find one, however, I DID find a one cup measuring spoon. It was the PERFECT size! I scooped 1 cup servings of pasta salad onto each plate. It was the perfect amount of food and looked delightful on the plates!

New Favorite in the Kitchen

I love to cook. There are certainly days and even seasons where I do less of it, but on a good week we eat all of our meals at home. Hospitality is a gift DH and I share. We love to have others to our home, and try to do so as often as possible. Some of our favorite evenings are spent at home with a good meal and a game or deck of cards to entertain everyone following the meal. Great memories are often forged around the dinner table!

One of my new favorite ingredients is PANCETTA. Pancetta is an Italian bacon that has been cured with salt and pepper. It is much saltier than bacon. It is delicious! You buy pancetta in the deli section at the grocery store. Ask for a size 2 slice. At Thanksgiving, my dear friend, Rachel, who is an incredible cook, made the best appetizer! It was pancetta with arugula, goat cheese, and figs. I believe the recipe below is similar:

Pancetta Crisps with Goat Cheese and Figs
Makes 12

12 thin Pancetta slices

12 Arugula leaves

12 tsp. soft, fresh Goat Cheese

Fig jam or preserves

6 fresh Figs (You can substitute 6 plump dried Mission figs or 12 small fresh persimmon wedges)

You can add chopped thyme on top if you so desire

Fresh ground pepper

Directions:
1. Preheat oven to 400 degrees. Place pancetta in single layer on large rimmed baking sheet. Bake until crisp, 12 to 15 minutes. Cool 15 minutes and transfer to platter. I have also cooked pancetta in the pan like you cook bacon and that also works well. I love the little rounds it makes!

2. Top each slice with 1 arugula leaf, 1 teaspoon of goat cheese and 1/4 teaspoon of jam.

3. Depending on the size of your figs, top with 1/2 a fig. (The figs I purchased were large, so I used 1/6 of a fig per appetizer). Sprinkle with freshly ground pepper. You may want to add the thyme as well.

Bon appetit!

Other Uses for Waffle Iron!

Kappa Prep talked about wanting a waffle maker from Williams-Sonoma, which prompted me to write this post!! I have an inexpensive waffle iron from Target, and it works well!

My friend, EM, who lives in Wisconsin, is a fabulous cook. She makes wonderful waffles for her 4 boys & serves them with maple smoked bacon.  Mmmm.... She is the reason I own a waffle iron!

I have 2 ideas for your waffle iron which will allow you to use it at lunch or dinner!  Make a ham sandwich with cheese & put it in your waffle iron.  It makes a ham & cheese waffle, and your children will likely have no idea what is in it!  You could do the same with turkey or sliced chicken breast or roast beef & swiss... you get the idea!

I have also taken brownie mix & poured it in the waffle iron. It makes delicious dessert waffles, and they are best served with ice cream & chocolate syrup!  Something about their unique shape makes them better than your typical brownie!!!

Enjoy & Happy Cooking!