FWF: Deviled Ham Terrine & Roasted Asparagus

This was a great appetizer for dinner, but it was even better as leftovers for a lunch!

For the Introduction to this series of recipes, click HERE

DEVILED HAM TERRINE

1-1/2 lb smoked ham, coarsely chopped

1/2 cup fresh parsley, finely chopped

1/2 cup mayonnaise

6 Tblsp butter, softened

1/4 cup Dijon mustard

3 Tblsp dry white wine

1 celery rib, finely chopped

2 green onions, finely chopped

1 tsp lemon zest

3/4 tsp black pepper

1/4 tsp ground red pepper (optional)

Crackers

Veggies

• Pulse ham, in batches, in a food processor 4 to 6 times or until shredded. (do not overprocess)
• Stir together parsley and next 9 ingredients. Stir in ham until well blended. Cover and chill 8 hours. Store in an airtight container in refrigerator up to 3 days.
• Let stand at room temperature 30 minutes before serving. Serve with crackers and veggies.

ROASTED ASPARAGUS

2 lb fresh asparagus

2 Tblsp pan drippings from the Roast [or use 2 Tblsp Olive oil and Salt & Pepper to taste]

1 lemon, thinly sliced

• Preheat broiler with oven rack 3 inches away from heat.
• Snap off and discard tough ends of the asparagus [Click HERE for clearer instructions] and toss with pan drippings and lemon slices.
• Arrange in a single layer on a jelly-roll pan. Broil 4 to 9 minutes or until browned.

For the Introduction to this series of recipes, click HERE

"Feast with Friends"

~Quick Winter Pickled Veggies

~Deviled Ham Terrine

~Kumquat Martini

~Fennel-Crusted Rib Roast

~Roasted Asparagus

~Warm Greens with Cornbread Croutons

~Buttermilk Panna Cotta with Zinfandel-Poached Figs

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

Went camping this past weekend and my husband fished the whole time.

He finally caught himself a "lunker" (aka big trout) that weighed 5lb and 12oz
We came home and filled up our freezer with fresh trout, and my hubby got to iron a patch on his fishing vest. 

"The end of the Rainbow" Apron to cook the the rainbow trout with!

All he can think about is his lunker, and all I can think about it how many meals we can have with the trout! 
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Fresh Trout with Butter and Lemon

FRESH TROUT WITH BUTTER AND LEMON

Nothing is better than fresh fish, and my favorite (currently) is Trout. My husband and son go down to the stream and fish together. They brought me home some trout, so thats what I made for dinner. My husband does all the cleaning and head-removing...that stuff makes me want to puke. HAHA!

This is a really simple recipe that can be used for all kinds of fish. Its good to know and have on head, just in case someone brings home fresh fish for you!

For each fish, place 1/2 slice of lemon,1 tablespoon of butter and a pinch of salt and pepper on the inside. Then sprinkles with a little olive oil and place another tablespoon of butter on top. You can't ever have too much butter. The generously sprinkle with kosher salt and a little bit of freshly ground black pepper. Place the fish on a slip mat or parchment paper and broil under high heat. about 8 inches away from broiler, for about 15 minutes, carefully turning half way through.

Enjoy!

W/W & Daring Bakers Challenge: Fresh Frasiers

WORDLESS WEDNESDAY

Just another tea-party picture

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Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

FRESH FRASIERS

Click HERE for the full printable recipe.

  

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Daring Kitchen Challenge: Bacon & Sage Sweet Potato Gnocchi

We hit 300 followers yesterday! THANK YOU!! I'm setting up a great giveaway for this milestone, so stay tuned! =D
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Steph from Stephfood was our Daring Cooks' July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

BACON & FRESH SAGE SWEET POTATO GNOCCHI

2 cups sweet potatoes, cooked and mashed
1/2 cup ricotta cheese
1 large egg
2 1/2 cups flour, plus additional for dusting
6 slices bacon, cut into thin strips
1 tblsp unsalted butter
1/4 tsp salt
1/4 tsp coursely ground black pepper
2 cups chicken stock
1 tblsp fresh sage, chopped
1 tblsp cornstarch dissolved in 1 tblsp cold water

Line a large sheet pan with parchment paper and set aside.

Combine potatoes, ricotta and egg in large mixing bowl.

Add flour, 1/2 cup at a time, mixing with your hands until a soft dough forms.

Transfer dough to well floured surface and knead 6 to 8 times until it becomes firm, sprinkling with flour as needed. Cut dough into 4 equal pieces. Roll each piece into 20 inch logs. Cut each log into 1/2-inch to 1-inch pieces.

Bring 5 qts or water to a boil in a large (8-qt) stockpot over medium-high heat.

Meanwhile, cook bacon in skillet over medium heat for 8 to 10 minutes or until crisp. remove from skillet and drain on paper towel.

Add gnocchi to stockpot and immediately stir gently one time. Cook 4 to 6 minutes, or until gnocchi float to the top. Transfer gnocchi from pot to sheet pan [you your "spider" tool or large slotted spoon].

Melt butter in skillet [12-in] over medium heat. Add gnocchi; sprinkle with s&p. Cook 8 to 10 minutes or until browned, turning occasionally. Transfer gnocchi to same sheet pan and keep warm.

Add stock, sage and bacon to skillet you just used. Bring to a simmer and whisk in cornstarch mixture. Cook 2 to 3 minutes or until sauce is thickened.

Serve gnocchi with sauce and fresh garden salad.

This salad is fresh from my garden! Delicious!