My very good friend, Renate, came for a visit this past week.  We are childhood friends from my hometown of Amana, Iowa.

  Sometimes, on a beautiful day in June, our meals are nothing more than a collection of appetizers enjoyed outdoors on our patio.  Recently, I've been making this recipe for roasted olives.  The caramelized garlic and large shards of orange zest take the taste to another level, and the roasting of the olives make them seem meatier and more tender.  In addition to the olives, we also snacked on Melon, Prosciutto and Fresh Mozzarella Skewers and Savory Rosemary-Olive Shortbreads.  Enjoy your time outdoors.  It doesn't last long enough -- especially in Minnesota. 

                                       ROASTED OLIVES
           adapted from Michael Chiarello's Casual Cooking Cookbook

• 2 tablespoons extra-virgin olive oil
• 6 large cloves of garlic, lightly crushed
• 5 to 6 fresh thyme sprigs
• 2 cups oil-cured black olives
• 1 cup Nicoise olives
• Orange zest strips, from 1 large, organic orange
1.  Preheat the oven to 400˚F.
2.  Cook the olive oil and garlic cloves in an ovenproof skillet over moderate heat until the cloves begin to sizzle and caramelize lightly.  Add the thyme sprigs and let them sizzle momentarily in the oil.  Add the olives and heat through, stirring 2 to 3 minutes.  Add the orange zest.
3.  Transfer skillet to the oven and bake until the olives start to soften, 5 to 8 minutes.  Serve warm.

  We had our close friends and neighbors, Isla and Jeff (also participants in our annual New Year's Day Brunch) for dinner this past weekend.  Isla and Jeff are currently in recovery...  Jeff gave Isla his kidney.  Surgery was the last week of March.  They are both doing very well, and it was the first time we were able to get together for dinner since they returned home.

                                   (they look good, don't they?)

  We withstood the change in temperature outdoors with drinks and appetizers on the patio (next to a blazing fire) before we headed indoors for dinner and the warmth of the dining room.  I made an artichoke dip that has become a big favorite of mine.  This isn't your predictable artichoke dip recipe from  church or junior league cookbooks.  I found this recipe in Saveur magazine and it has quite the kick to it. Thank the cayenne pepper and lemon juice for that. 
  So, Where did I go wrong?... One of my daughters  (and I won't reveal which one) asked me what it was she was eating and I told her artichoke dip.  Her reply... "I knew it was fish!"  I have some work ahead of me...

                                     HOT ARTICHOKE DIP
                             adapted from Saveur magazine

• 2  14-ounce cans artichoke hearts
• 2 cups grated Parmesan cheese
• 1/2 cup mayonnaise
• 2 garlic cloves, finely chopped
• 2 to 3 teaspoons organic lemon zest
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

•  Drain the artichoke hearts and chop in the bowl of a food processor.  Add the Parmesan, mayonnaise, garlic, lemon zest and cayenne; puree until smooth.  Season with salt and pepper and pulse to combine.  Taste and test for seasonings.  Place in a gratin dish ( can be prepared up to this point 2 days ahead).  Sprinkle generously with additional Parmesan and bake at 400˚F until heated and golden, about 20 to 25 minutes.

       I ate these alongside a platter of asparagus.  A very nice pairing.

                                        Tomato Gougère
                   adapted from Australia Vogue Entertaining, 1992

• 120g butter
• 300ml water
• a pinch of salt
• 150g flour
• 4 eggs
• 150g grated emmental cheese
• 1 cup drained, coarsely chopped sundried tomatoes
1.  Bring the butter and water to the boil.  Add the salt and flour all at once and stir over low heat until the mixture forms a ball and pulls away from the sides of the pan.
2.  Remove from the heat and beat in the eggs one at a time, mixing well after each addition (I do this with my stand mixer.  Put the dough in the bowl for 2 minutes to cool slightly, then start adding the eggs, one by one).  Fold in 3/4 of the cheese and the dried tomatoes.
3.  Place a sheet of parchment paper on a baking sheet and spoon mounds of the choux dough onto the paper, about 3-inches in diameter.  Sprinkle the remaining cheese on top and bake in a preheated 350˚F oven for approximately 45 minutes, or until the gougère is well risen, golden and crisp.   Serve immediately.                              

  I'd call this Sweet Onion and Roquefort Tart a perfect appetizer.  With the richness of the Roquefort, a little slice goes a long way.  But we decided to indulge in its richness and have this for dinner; a big wedge of the tart and greens drizzled with my favorite bacon-sherry vinaigrette.  The tart is delicious with layers of wonderful things.  The crust contains walnuts and black peppercorns.  After baking, it is covered in a layer of sweet, caramelized onions; then eight ounces of blue cheese.  I sprinkled walnuts over the top before sliding it into the oven to bake until melting. Had I thought about it earlier, I would have also added some apple-smoked bacon.  I'll try to remember to do that the next time I make this.

                                SWEET ONION and ROQUEFORT TART

CRUST:
• 1 3/4 cake flour
• 1/2 cup walnut pieces
• 1/2 teaspoon cracked black peppercorns
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, cut into 1/2-inch dice and frozen
• 5-6 tablespoons ice
ONIONS:
• 2 medium Spanish onions
• 1 cup waterTOPPING:
• 8 ounces Roquefort or other blue cheese (I used Wisconsin Amish Blue)
• 1/4 cup heavy cream
• 1 teaspoon thyme

TO MAKE CRUST:
Place flour, walnut pieces, black peppercorns, sugar and salt in the bowl of a food processor.  Process until walnuts are finely ground.  Add the butter and pulse until you have a coarse meal.  Drizzle in the water slowly, pulsing just until the mixture begins to come together.  Gather into a ball and place on a sheet of plastic wrap.  Flatten into a disc, wrap and refrigerate for 2 hours.  Roll dough to a 1/8-inch thickness and line a 9-inch tart pan. Prick the crust with a fork. Place in freezer until ready to bake.
TO PREPARE ONIONS:
Peel, halve and thinly slice onions.  Place onions in a large saucepan with water over medium heat.  Cover and cook, stirring occasionally, about 15 minutes or until onions wilt slightly.  Remove cover, reduce heat to low and cook onions, stirring occasionally until all of the liquid has evaporated.  Onions should be tender and lightly caramelized.  Set the onions aside.
TO PREPARE THE TARTS:
Preheat the oven to 375˚F.  Press a large sheet of aluminum foil into the tart shell.  Place in the oven and bake 15 minutes.  Remove the foil and continue to bake until golden.  Remove from the oven and spread the onions evenly over the crust.  Crumble the cheese over the onions and then drizzle with the 1/4 cup heavy cream.  Scatter the walnuts over the top and place in the oven.  Bake 12 to 15 minutes or until the cheese is melted.  Remove from the oven and sprinkle with the thyme. 

Sadly, this bread/cake didn't last very long.  A friend stopped by right after it came out of the oven and we easily finished off half the loaf.  When it was time for dinner, my husband poured two glasses of wine and cut two fat slices of the bread.  What little bit remained on the cutting board was gone by noon the next day.  Somewhere I read that this olive bread is purchased by the French to be eaten throughout the weekend at their country homes.  The article in the Minneapolis-Star Tribune, where I got this recipe, described the bread as a great accompaniment to a glass of champagne.  I say, eat it whenever and however you want.  And after you make this bread once, you'll be looking for a reason to make it again very soon.  It is now a huge favorite of mine. 

                          GATEAU AU JAMBON ET AUX OLIVES
                                           (Olive Bread)

• 1 cup flour
• Scant 1 tablespoon baking powder
• 4 organic eggs, lightly beaten
• Scant 1/2 cup olive oil
• Freshly ground black pepper, to taste
• 8 ounces smoked ham, in small cubes
• 1 1/2 cups Gruyere cheese, grated
• 3/4 cup green, pitted olives, sliced with several additional whole olives, halved, for the top
• Butter to grease baking pan

1.  Preheat oven to 350˚F.
2.  Mix the flour and baking powder in a large bowl.  Add the eggs, olive oil and pepper, and mix thoroughly.  Fold in the ham, cheese and olives.  Spread into a greased loaf pan or narrower and longer Pullman pan.  Press several olive halves onto the top.
3.  Bake for approximately 50 minutes or until it tests done in the center and the top is golden.

   This month's Daring Bakers Challenge is the first challenge to be vegan and/or gluten free.  Alternative Daring Bakers:  Natalie from Gluten A Go Go, and co-host Shel, of Musings from the Fishbowl, chose the savory recipe for Lavash Crackers from Peter Reinhardt's The Bread Baker's Apprentice.

The Challenge:  Make Lavash Crackers and create a salsa/spread/dip or relish to accompany it.
The Rules:  The Lavash Crackers can be made either with all-purpose wheat flour or gluten free, and can be topped with any variety of spices/seeds or salt.  All salsas/spreads/dips or relishes must be vegan and gluten free.
What I Learned from the Challenge:  I need to make these crackers regularly.  They are easy, fast , taste delicious, and (a BIG and) cost so much less than the Lavash Crackers I have been buying at Whole Foods.

   I served the crackers with the assigned "toppings of my choice".  I made a spicy apple chutney from 128 Cafe in St. Paul, Minnesota, and served it as 128 does, with roasted whole heads of garlic and a mild goat cheese.  Yes, the goat cheese is not vegan, but I need the cool blandness of the goat cheese along with the spicy chutney.  It's a great combination...  squeeze a sweet, roasted garlic clove onto the cracker and spread, then top with the chutney and goat cheese; a fantastic appetizer!

                                         LAVASH CRACKERS
                 from The Bread Baker's Apprentice by Peter Reinhart

Makes 1 sheet pan of crackers

•  1 1/2 cups unbleached bread flour
•  1/2 teaspoon salt
•  1/2 teaspoon instant yeast
•  1 tablespoon agave syrup or sugar
•  1 tablespoon vegetable oil
•  1/3 to 1/2 cup + 2 tablespoons (3 to 4 ounces) water, at room temperature
•  Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt, yeast, agave syrup or sugar, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 tablespoons of water, but be prepared to use it all if needed.
2.  Ferment at room temperature for 90 minutes, or until the dough doubles in size.  (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
3.  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.  
4.  Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternation rows of pappy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt -- a little goes a long way.  If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  If you want to make shards, bake the sheet of dough without cutting first.
5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

                                    SPICY APPLE CHUTNEY

•  1 cup brown sugar
•  1/2 cup rice or white wine vinegar
•  1 stick cinnamon
•  1 tablespoon minced fresh ginger root
•  1 tablespoon fresh garlic
•  1/4 teaspoon cayenne pepper
•  1 teaspoon kosher salt
•  1 cup golden raisins
•  4 Granny Smith apples, peeled & diced
•  1 tablespoon fresh mint
•  2 cups Roma tomatoes, diced

1.  In a 6-quart sauce pot over medium heat, combine the brown sugar and the rice or white wine vinegar and cook down until syrupy.  Add cinnamon stick, ginger, garlic, cayenne pepper and salt.  Reduce for 5 more minutes, then add golden raisins.
2.  Add the apples to the pot and cook for 8 minutes over medium heat until the apples are slightly tender.  DO NOT overcook.
3.  Carefully strain the apple raisin mixture and reserve the liquid.  Once the apple raisin mixture has cooled, add the diced tomatoes.
4.  Put the liquid back into the saucepot and reduce over medium heat for 5 minutes or until thick but not caramel-like.  Remove cinnamon stick.  Add this thickened liquid back into the apples, and stir in the fresh mint.
                                        MAKES 5 CUPS
                    

To Roast Garlic:  Remove some of the papery covering of the garlic half-way down the bulb.  Place garlic in a small oven-proof dish that is just large enough to hold the garlic.  Drizzle with olive oil and sprinkle with kosher salt.  Cover tightly with aluminum foil and place in a preheated 375 degree oven.  Bake until, when tested, garlic is soft.  Use immediately by squeezing each individual garlic clove from its papery exterior. 

   My daughter asks for this frequently.  Even though our cupboards are full (it seems that way to me anyway), there isn't anything in the house to eat unless it's exactly what she is hungry for at that moment.  Yesterday it was guacamole that she was hoping to find when she opened the refrigerator door.  Sorry... not a single avocado in the house.  This morning I ran out first thing to the grocery to stock up. 
   This guacamole is adapted from Ina Garten's (a.k.a. Barefoot Contessa) recipe.  I'm a big believer in adding as much of your favorite ingredients as you want in this recipe.  I go heavy on the chopped tomatoes when I have them available to me in my garden. 

                                             GUACAMOLE
                   very loosely adapted from a recipe by Ina Garten

•  4 ripe avocados
•  a good squeeze of fresh lemon juice
•  1 large clove of garlic, minced
•  8 drops of Tabasco sauce
•  half of a red onion, chopped
•  one fresh tomato or several cherry tomatoes, chopped
•  salt, to taste
• a handful of cilantro, chopped

   Pit the avocados and scoop out the flesh into a bowl.  Squeeze lemon juice over the avocados.  Add garlic and Tabasco.  Mash all together with a whisk.  Gently stir in the remaining ingredients.  Eat immediately or chill, covered, in refrigerator.

     BROCHETTES of MELON, PROSCUITTO, and FRESH MOZZARELLA
                        adapted from Bon Appetit Magazine
Vinaigrette:
1/2 cup olive oil
1/3 cup (packed) fresh basil
One medium shallot, quartered
   In a food processor, puree olive oil, 1/3 cup basil, and shallot until basil and shallot are finely chopped.

Brochettes:
1 cantaloupe, halved crosswise, seeded, and flesh scooped out with a melon baller
8-ounce container Ciliegine Fresh Mozzarella, balls sliced in half or one 8-ounce ball cut into cubes
8 thin slices prosciutto, cut in half lengthwise
16 6-inch wooden skewers

Alternate melon balls and fresh mozzarella on skewer while weaving proscuitto between.  Arrange on platter and drizzle with the basil vinaigrette.  Sprinkle with freshly ground pepper.