Fig Sauce

  • Servings: 6
  • Difficulty: Easy

This year, 2020, we finally have an abundance of figs from one of Gary's fig trees. He has been growing 2 fig trees for 4 years here in North Carolina. The one we transplanted from our NY home is not as big as the one we purchased here in NC so the figs I used in this recipe are from the NC fig tree. The first couple of years the figs were so sparse that we were lucky to get a few to pop in our mouths for the whole season. In contrast, today we picked so many figs that now we can be creative with different ways to prepare and enjoy them. This fig sauce is so simple to make, does not require any tedious canning, and is delicious with Feta cheese or goat cheese on a cracker, meat & cheese board, or topping chicken or pork. It's naturally sweet without the addition of any sugar, and it's naturally gluten-free. We love it and so do the hubbies! 😋 😋

Ingredients

  • 2 cups ripe figs, stems removed and cut-in-half
  • 1 cup fresh-squeezed orange juice (ready-made is fine)
  • 6 Tablespoons quality Balsamic vinegar
  • 1/2 tsp salt

Instructions

  1. In a medium saucepan, combine all the ingredients together. Bring to a boil.
  2. Reduce heat to medium-low and simmer at least 20-30 minutes until figs are soft enough to mash & liquid is 3/4 evaporated. (It may take longer)
  3. Using a potato masher, mash the mixture. It should look like a loose jam but not watery.
  4. Remove from the heat. Spoon onto your favorite protein or use as an appetizer with goat cheese & crackers.

Note: This recipe can be served at room temperature as an appetizer or hot over your protein. It can be made ahead of time & stored in a covered container in the refrigerator. Will keep for several days refrigerated.

 

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Easy Breakfast Spinach Fritters

Easy Breakfast Spinach Fritters

  • Servings: about 12 fritters
  • Difficulty: Easy

Barbara and I have been in a breakfast rut lately...sick of the same old oatmeal, cereal, plain eggs or just a cup of coffee. During these times of social distancing and staying at home, more than ever we need to be creative in the kitchen and treat ourselves to some fun ways to enjoy breakfast. While making chicken parmigiana for dinner the other night we had some leftover egg mixture, breadcrumbs, and some baby spinach leaves. Just by adding a few simple ingredients, we came up with a make-ahead breakfast meal we could enjoy the next morning. It was so easy and is sure to please. Any leftover cooked vegetable will work in this recipe...zucchini, broccoli, asparagus, tomatoes, peas or any combination of your favorite veggies. You can make these as a side for any meal too. Be creative and Enjoy! ❤️😋

Ingredients

  • 4 large eggs
  • 1/4 cup + 1 Tablespoon milk (any milk will do)
  • 6-7 tablespoons seasoned breadcrumbs (substitute Gluten-Free seasoned breadcrumbs if gluten is an issue)
  • 3 tablespoons Pecorino-Romano cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder  (optional)
  • 1/2 teaspoon ground thyme
  • 1/2 oregano
  • 2 cups fresh spinach, loosely packed, chopped into medium size bites
  • 1-2 tsp fresh parsley, chopped (optional)
  • 1/4 tsp salt + /- to taste
  • black pepper to taste
  • 1 pat of butter
  • 1-2 Tablespoons of EVOO

Directions

  1. In a medium bowl add 4 large eggs and the milk. Whisk until scrambled well.
  2. Add salt, pepper, onion powder, thyme, oregano, garlic, bread crumbs, and grated cheese. Mix well and set aside for 10-15 minutes for the breadcrumbs to absorb liquid. You should have a medium liquid texture, not a thick paste.
  3. In a large skillet heat butter & EVOO until hot on medium heat. When oil & butter start to sizzle, using a large tablespoon, drop mixture into the hot skillet. No more than 4 at a time. Cook 1-1½ minutes until golden brown. Flip over and cook another 1-1½ minutes until golden brown. If browning to quickly lower the heat a bit.
  4. Remove from skillet and place on paper towels to drain & cool completely.
  5. Once cooled pack in an airtight glass or plastic food storage container and refrigerate. These fritters will last up to 3 days in the refrigerator if they don’t disappear on the first day!
  6. These can actually be served cold or heated in a toaster oven or microwave.

Notes: These fritters can be made gluten-free by substituting with gluten-free seasoned breadcrumbs.

 

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Authentic Greek Pita Bread

Authentic Greek Pita Bread

  • Servings: 4
  • Difficulty: Very Easy

Have you ever noticed the big difference between Greek Pita Bread from your grocery store and the ones served in a Greek restaurant? Whenever we eat gyros or souvlaki at a Greek restaurant we always remark how good the pita bread is. Store-bought brands just don't cut it! We decided to try making our own when we came across what looked like an easy recipe. As it turned out the recipe was very easy and after making them we were hooked! No more store-bought for us. This recipe makes fluffier, more tender & much more flavorful pita bread and you'll never want to go back to store-bought again! There are so many uses for pita bread. Whether to scoop up an appetizer dip like hummus, tzatziki or eggplant spread or to be used in place of sandwich bread for gyros or souvlaki, they will definitely stand out and delight! 😋

Ingredients

  • 160 ml whole milk, room temperature
  • 80 ml water, room temperature
  • 1 tsp granulated sugar
  • 2 Tablespoons EVOO
  • 2 tsp dry yeast
  • 320 g bread flour (aka Hard flour due to the higher protein content)
  • 1 tsp fleur de sel
  • 1½ tsp fresh thyme leaves, finely chopped
  • 1 Tablespoon EVOO, for frying
  • salt & Pepper

Directions

  1. In a medium bowl, combine the sugar, yeast, water & milk. Set aside until the mixture starts to froth, about 5 minutes.
  2. In a larger bowl, combine the flour, salt, and chopped fresh thyme leaves. Stir well.
  3. Add the EVOO to the yeast mixture and stir to combine.
  4. Add the yeast mixture to the flour mixture a little at a time. Make sure each batch added is well incorporated before adding more.
  5. Transfer mixture to a lightly floured work surface. Knead for 4-5 minutes until the dough becomes smooth.
  6. Brush a large bowl with a little EVOO then add the dough. Cover with plastic wrap and let it rest 40 minutes until it doubles in size.
  7. Place a flat non-stick griddle pan over medium heat. Let the pan get hot.
  8. Lightly oil your work surface then press on the dough to remove the air and cut it into 6 equal size pieces (or as close to equal as you can).
  9. Using a rolling pin,  roll out a ball of dough to a circle about 7-8 inches in diameter. (Mine came out a little rectangular so I went with it!)
  10. The griddle or pan will be hot enough now. Place the first pita bread directly on the hot griddle and cook for 1-2 minutes on each side. Once they start to puff up, use tongs to flip over and cook 1-2 minutes. You will have nicely browned or charred bubbles. Remove from heat and place on a serving dish. Continue cooking the remaining dough balls, 1 pita bread at a time until finished.
  11. Sprinkle with chopped thyme before serving.
  12. Serve warm with chicken gyros, souvlaki, hummus, or tzatziki sauce.

Notes: While the first pita bread is cooking, roll out the next one so it’s ready to go in the hot pan as soon as you remove the cooked one.

Recipe adapted from Akis Petretzikis.

 

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Fried Calamari – Gluten-Free

Fried Calamari - Gluten-Free

  • Servings: 6-8
  • Difficulty: Very Easy

Whenever we go out together for dinner we always order fried calamari if it's on the menu. Unfortunately for Jack, restaurants never make it gluten-free. This leaves him feeling left out and having to settle for soup or salad. We decided to test a gluten-free batch that he would enjoy at home. Turns out they were so good you can't tell the difference. So if any of your loved ones need to eat gluten-free, give this recipe a try. Who needs restaurants when you can serve up a tender batch in no time at all!

Ingredients

  • 1 lb calamari – fresh or frozen & thawed.
  • 3/4 cup Bob’s Red Mill Gluten-Free 1 to 1 Flour 
  • 2 Tablespoons dried parsley
  • 1/2 tsp sea salt, more or less to taste
  • 1 tsp fresh ground black pepper
  • vegetable oil for frying
  • dipping sauce of your choice (Red Chili Pepper Spread, marinara sauce, chipotle mayo, etc.)

Directions

  1. Rinse under cold water and dry the calamari well using paper towels or a clean dishtowel. Slice into 1/2-inch rings.
  2. In a medium bowl, mix the gluten-free flour and seasonings. Combine well.
  3. Toss rings into the flour mixture to coat well.
  4. Fry small batches at a time in hot vegetable oil for 1½ – 2 minutes; don’t exceed 2 minutes or they will be overcooked & rubbery. They should be a pale golden color.
  5. When cooked, remove quickly to paper towels to drain excess oil then repeat for the next batch.
  6. Serve hot with your favorite dipping sauce or eat them just as they are.

 

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Roast Beef Roll-Ups

Roast Beef Roll-Ups

  • Servings: 6 (12 roll-ups)
  • Difficulty: Easy

These quick and easy Roast Beef Roll-Ups make an incredibly satisfying lunch or appetizer! The combined flavors of bell peppers, onions, and Picante provolone cheese are amazing. We've served these for lunch many times for out of town guests because they can be prepared ahead of time then baked 10 -15 minutes before serving. Everyone just loves them. Give them a try, we know you'll love them too! ❤️❤️

Ingredients

  • 2 Tablespoons EVOO
  • 1 large green bell pepper, thinly sliced
  • 1 large red, orange or yellow bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 1/2 tsp fine sea salt
  • 1/8 tsp black pepper
  • 12 slices Boars Head roast beef  (from the deli counter, slices should be thick enough to not shred when rolling up)
  • 2 -3 cups Boars Head Picante provolone cheese (shredded). We buy a block of it from the deli counter and shred it ourselves for a really fresh taste. Use 2 cups if you don’t want a lot of cheese or 3 cups if you’re a cheese lover like us.

Directions

  1. Preheat the oven to 300ºF.
  2. In a large saute pan over medium heat, saute the peppers & onions until peppers are soft & onions are translucent. (about 10-15 minutes)
  3. Season with salt & pepper. Remove from heat.
  4. Lay a slice of roast beef on parchment paper. Have the short end of the roast beef facing you.
  5. Sprinkle with approximately 2 Tablespoons of the shredded provolone cheese on top of the roast beef slice.
  6. Place approximately 2 Tablespoons of the sauteed peppers & onions on top of the provolone cheese.
  7. Start rolling up at the short end and place seam side down on a large, parchment-lined baking sheet or casserole dish. It’s ok if they touch each other.
  8. Sprinkle more shredded provolone on top then place in 300ºF oven for approximately 10 minutes or until cheese melts. Serve warm.

Notes: We use Boars Head because it’s gluten-free. You can use whatever deli brand you like.

Depending on your crowd size you can double or triple this recipe. Any leftovers can be stored in the refrigerator for up to 3 days in an airtight container.  Leftovers can be reheated in a microwave for no more than 30 seconds or in a 350ºF oven for about 4 minutes.

Featured photo and recipe adapted from Maria Emmerich, Quick & Easy Ketogenic Cooking.

Barbara rolling up the roast beef slices with shredded provolone, sauteed bell peppers & onions. Top with additional provolone then bake in a 300ºF oven for 10 minutes or until cheese melts.

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Greek Spiral Spanakopita – Spinach and Feta Pie


  • Difficulty: Easy

As with ethnic food all over the world there are as many versions of Spanakopita as there are Greek Islands, so I am happy to share with you the version I learned to make at the cooking class I took in Athens at THE GREEK KITCHEN. Our class was small with only 6 students which made our hands-on experience so enjoyable! It's really fun to make, easy and so versatile. 😋

Ingredients

  • 1 package frozen phyllo dough (defrosted overnight in the refrigerator)
  • 50ml EVOO (4-5 Tablespoons)
  • 2 spring onions (aka scallions or green onions)
  • 300g spinach, fresh, wilted (1 ½ -2 cups)
  • 1/4 bunch of mint
  • 2 sprigs fresh oregano
  • 1 leek
  • 200g feta cheese, crumbled (8 ounces)
  • generous amount of freshly ground pepper
  • salt

    Directions

    1. Preheat oven to 355°F, set to fan mode if possible.
    2. Finely chop spinach, mint, spring onions, dill, and leek. Add them to a large bowl.
    3. Add 2 ½ Tablespoons of the EVOO, salt, pepper, oregano and the feta cheese to the bowl. Stir and your filling is ready!
    4. Remove the phyllo dough from the package and cut the tape with scissors and spread the sheets of phyllo out on a clean working surface.
    5. Dip a pastry brush into the remaining EVOO and drizzle over the sheet of phyllo dough without letting the brush directly touch the phyllo. The reason you don’t allow the brush to touch the sheets is that the sheets will stick together and won’t bake correctly.
    6. Cover with a second sheet of phyllo and drizzle with EVOO.
    7. Spread the filling in a straight line and roll the phyllo, then shape it into a spiral-like form and place it in the pan.
    8. Eggwash the top of the formed spiral, drizzle a small amount of EVOO, sprinkle with some sesame seeds, and finally sprinkle some water sparingly to prevent drying out.
    9. Bake for 35-40 minutes until the spirals are golden.
    10. Remove from the oven and let cool on a rack for 15 minutes. Enjoy!

    Notes:  Spanakopita is wonderful on its own as a main dish but can also be cut into 2-3 inch pieces and served as an appetizer with Tzatziki sauce for dipping.  You can really substitute any leafy vegetable or cheese you like to make your own family favorite.

    “The Greek Kitchen”

    Athens, Athinas 36, Athina 105  51, Greece

    +306978464701

     

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    Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

    Stuffed Mushrooms Alla Grandma Florence, Gluten-Free

    • Servings: 8-10
    • Difficulty: Easy

    One of the dishes we missed most at the holidays was Grandma Florence's stuffed mushrooms. Wow were they delizioso! 😋 We are excited we nailed it as they taste just like Grandma's did. We're happy to share it with you and hope you enjoy them as much as our family does. These can be served as appetizers, a side dish to a roast, chicken, veal or pasta or a main dish if using large Portobello mushrooms.

    Ingredients

    • 28 Baby Bella Mushrooms (1 – 1/2 inches wide)
    • 10 large cloves garlic, minced
    • 1 cup  Parmigiano Reggiano, grated
    • 1/2 tsp dried oregano
    • 2 Tablespoons dried parsley
    • salt & pepper to taste
    • 1 cup  4C Gluten-Free Seasoned Bread Crumbs (may substitute with regular Italian seasoned bread crumbs if gluten is not an issue)
    • 6 Tablespoons salted butter, melted to combine with bread crumbs
    • 1 Tablespoon salted butter to sauté mushroom stems

    Directions

    1. Preheat oven to 425º F.
    2. Wash & clean all the mushrooms, gently removing the stems. Set stems aside to chop.
    3. Dry mushrooms well with paper towels.
    4. Line a baking pan with tin foil and drizzle EVOO just to coat the pan.
    5. Place the mushrooms on the baking pan.
    6. In a small skillet on high heat, sauté the mushroom stems with 1 Tablespoon of butter, about 5 minutes until butter is absorbed.
    7. In a medium-size bowl, add the breadcrumbs, grated cheese, oregano, parsley, melted butter, and minced garlic.  Mix well then add the sautéed mushroom stems. Combine well.
    8. Using a small spoon, spoon mixture into each mushroom cap (about 2 spoonfuls for each)
    9. Place into a preheated oven and bake for 15-20 minutes, or just until golden.
    10. Remove from oven. Let sit about 5 minutes then serve.

     

    Notes: We also made a batch of large Portobello mushrooms that were a meal in themselves with a side salad!

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

     

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    Maryland Style Crab Cakes, Gluten-Free 🦀🦀

    Maryland Style Crab Cakes, Gluten-Free

    • Servings: 6-8 cakes
    • Difficulty: Easy

    We have been trying an ocean full of different crab cake recipes only to find they had too much breading or too much seasoning which took away from the rich crab taste & texture we were looking for. We also wanted to make sure it was gluten-free without anyone being able to detect the difference. We think we hit a home run with our crab cake recipe which checked all the boxes for us. Serve as a main dish over mixed salad greens topped with our homemade tartar sauce, coleslaw even your favorite pasta with a scampi sauce.🦀

    Ingredients

    Directions

    1. Put crab meat in a small bowl, keeping the lumps together, do not break apart and set aside.
    2.  Put the Glutino crackers in a plastic bag and crush until very fine crumbs.
    3. In a large bowl mix together all remaining ingredients including the cracker crumbs. (do not add crab meat at this time)
    4. Take the crab meat and gently fold into the mixture without breaking up the lumps. Do not stir or mix, just fold until it looks uniform.
    5. Line a baking pan with either waxed or parchment paper. Using a 1/2 cup dry measuring cup, loosely fill the cup & turn out to shape into patties then place on the waxed or parchment paper lined baking pan. Place in refrigerator for 60 minutes to set.
    6. In a large skillet on medium heat, add the 2 Tablespoons of butter and 2 Tablespoons of EVOO.
    7. Once the skillet is hot enough, place each pattie in the skillet making sure not to overcrowd. You should be able to get 8 patties in a 12-inch skillet.
    8. Cook until a nice deep golden brown then carefully flip to cook the other side until deep golden brown.
    9. If browning too quickly, lower heat to medium-low.
    10. Remove and place on paper towels to absorb any excess butter/oil.
    11. Serve warm or room temperature. Enjoy!

    Notes: To serve as an appetizer, make the crab cakes smaller and serve on a platter with some homemade tartar sauce.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

     

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    Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

    Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

    • Servings: 1 loaf
    • Difficulty: Easy

    If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️

    Ingredients for Chive Butter

    • 1 loaf Irish Soda Bread, recipe follows
    • 1 Tablespoon chopped chives
    • 1 stick butter, softened
    • 8-ounces smoked salmon, sliced
    • Fresh dill, for garnish

    Ingredients

    For Brushing On Loaf

    • 1 Tablespoon melted butter
    • 1 Tablespoon buttermilk

    Directions

    1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
    2. In a large bowl combine  the gluten-free flour, sugar, baking soda, baking powder, and salt.
    3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
    4.  Stir in the currants & raisins that have been coated with gluten-free flour.
    5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
    6. Switch to using your hands to mix batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment lined baking pan & form a loaf, see pictures below.
    7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
    8. Use a sharp knife to cut a small X on the top of the loaf.
    9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
    10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

    Assembling the Appetizer

    1. Slice the soda bread into 1/4-inch thin slices
    2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
    3. Mix the softened butter and chives together then spread a small amount onto each square. 
    4. Top with a small fold of salmon & garnish with a small sprig of fresh dill.

    Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

     

     

     

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    Irish Soda Bread with Smoked Salmon & Chive Butter

    Irish Soda Bread with Smoked Salmon & Chive Butter

    • Servings: 16 pieces
    • Difficulty: Easy

    Get ready for St. Patrick's Day with this amazing appetizer. Smoked salmon topped with chive butter & dill ... all sitting atop a delicious piece of Irish soda bread. Your guests will devour this and the compliments will be endless! 😋☘️

      • Ingredients

        • 1 loaf Irish Soda Bread, recipe follows
        • 1 Tablespoon chopped chives
        • 1 stick butter, softened
        • 8-ounces smoked salmon, sliced
        • Fresh dill, for garnish

    Irish Soda Bread Ingredients

        • 4 cups all-purpose flour
        • 1/4 cup sugar
        • 1 tsp baking soda
        • 1½ tsp Kosher salt
        • 8 Tablespoons (1 stick) cold unsalted butter, cut into pats
        • 1¾ cups cold buttermilk, shaken
        • 1 extra-large egg
        • 2 tsp grated orange zest
        • 1 cup dried currents mixed with 1 Tablespoon of flour

    Irish Soda Bread Directions

        1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
        2. Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer using the paddle attachment. Add butter & mix on low speed until butter is mixed into the flour & resembles peas.
        3.  Shake the buttermilk before pouring into a 2-3 cup measuring cup.  Lightly beat the buttermilk, egg, & orange zest with a fork. With the mixer on low speed, slowly add the buttermilk mixture to the flour just to blend. Don’t over mix.
        4. Combine the currants with 1 Tablespoon of flour and add to the dough mixture. It will be very wet. Do not overbeat. You just want to incorporate the currants.
        5. Place dough onto a well-floured board and knead it a few times into a round loaf.
        6. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a sharp knife. (Do not press the knife deeply into the dough.)
        7. Bake 45 – 55 minutes, or until a toothpick comes out clean & bread is golden brown. When you tap the loaf, it should have a hollow sound.
        8. Cool on a baking rack. 

    Note: Irish Soda Bread recipe adapted from Ina Garten, 2006, Barefoot Contessa at Home.

     

      • Directions

        1. Slice the soda bread into 1/4-inch thin slices
        2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
        3. Mix the softened butter and chives together then spread a small amount onto each square. 
        4. Top with a small fold of salmon & garnish with a small sprig of fresh dill.

    Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.

     

     

     

     

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