Jac o' lyn Murphy

Thursday, March 28, 2019

Watermelon Radish Canapé


I have a long time love affair with Farmers' Markets.
The amazing produce, the proud farmers, the colors, the smells, the thrill of getting items that are only available seasonally.
When I received an advanced copy of, 
it was a dream come true!

The premise is simple. 
The authors who are also best friends, would take trips to their local farmers' market and spend all day cooking.  Their focus is on  plant-based, dairy-free and gluten-free dishes but incorporate high-protein seafood and eggs.
This book is not only a treat to look at but the recipes are colorful, simple and fun.

One of the wonders of the farmers' market for me are watermelon radishes.
I love anything that is a vibrant play on words 
and it is always a joy to cut into these radishes and see the watermelon-esq colors.
Naturally, Abbie and Jacqueline's recipe for a canapé made from these gems caught my eye...

They are easy to make...

delicious to eat...

and a total show-stopper...

I'm calling this a platter of happiness...




Watermelon Radish and Smoked Salmon Canapés
from Pescan, A Feel Good Cookbook

1/2 cup nondairy cream cheese (like Kite Hill)
4 to 8 watermelon radishes, thinly sliced into 24 rounds
f8 ounces smoked salmon
1/2 cup thinly sliced grape tomatoes
1 small carrot thinly sliced
1/4 cup finely diced red onion
1/4 cup capers drained
1/4 fresh lemon juice
flaky seas salt and freshly cracked black pepper
1 bunch fresh dill

Spread 1 tsp. of the cream cheese onto each radish round.  Top each round with a small piece of salmon.  Add a slice of grape tomato and a slice of carrot to each piece. sprinkle each canapé with 1/4 tsp red onion, 3-4 capers and 1/2 tsp lemon juice. Season lightly with salt and pepper. Garnish with dill fronds and arrange the canapés nicely on a serving platter.




Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Pescan, A Feel Good CookBook.  I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Monday, March 11, 2019

Crispy Corn Beef and Cabbage Wedge Salad


As someone with the last name Murphy, 
Corned Beef and Cabbage is mandatory on St. Patrick's Day.
This year we are living on the "wedge" this March 17th...


As the luck of the Irish would have it, 
this recipe is quick, easy and delicious.
Grilled wedges...

and an amazing dressing...

that is dripped and drizzled...

then topped with crispy, savory corned beef.

Forget the pot of gold, 
I want this at the end of the rainbow!

Crispy Corn Beef & Cabbage Wedge Salad 
with Sweet Mustard Dressing

for the dressing
whisk together:
2 Tablespoons Sweet Mustard (I love Just For All)
2 Tablespoons White Wine Vinegar
4 Tablespoons Olive Oil

Cut head of green cabbage into 6 wedges, leaving the core intact.  Brush the sides of each wedge with olive oil and grill (either on outdoor grill or stove top grill pan) for about 5 minutes on each side.  Then cute about 10 slices of deli corned beef into strips and fry until crisp in a pan.

Drizzle wedges with dressing and top with warm crispy corned beef



Monday, March 4, 2019

Spicy Jalapeño Lime Burrata with homemade chips


Homemade tortilla chips, salsa and guacamole will always be a staple around here,
 but our favorite burrata cheese recently took a trip south of the border 
for a new Mexican appetizer!


Creamy, soft burrata is perfecto with lime juice and zest then
soaks up just touch of spice from thinly sliced jalapeños...

and the cheese gets even more decadent 
as you scoop it up with warm salted chips...

I have a feeling that Taco Tuesday will never be the same!


Spicy Jalapeño Lime Burrata

1 large ball of burrata
5-6 very thin slices of fresh jalapeño
juice of half a lime
drizzle of olive oil
lime zest for topping
dash of salt

Place burrata in a shallow bowl or dish.  Squeeze lime on top of cheese, drizzle with olive oil then top with jalapeño slices, lime zest and salt.  Serve with freshly fried tortilla chips. (I just fry corn tortillas that I cut into triangles in very hot vegetable oil until golden, drain on paper towel and lightly salt).

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