Lunchbreak: Conscious Crumbs
3828 N. Tripp Avenue
Roasted Potatoes with Smoked Trout and Avocado
These are equally tasty with smoked salmon and capers. You’ll find the recipe variation below. You can also build these on toasts instead of roasted potatoes.
2 pounds small red potatoes
2 tablespoons olive oil
1/2 cup crème fraîche (You can substitute 1/3 cup sour cream plus 2 tablespoons heavy cream.)
2 tablespoons grated horseradish
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1 avocado, cut into 1/8-inch thick slices
6 ounces smoked trout, roughly chopped
1 tablespoon fresh minced chives (optional)
- Preheat oven to 400°F.
- Wash potatoes. Cut into 1/2” thick rounds. Place on a baking sheet and brush with olive oil. Roast for 30-40 minutes until lightly browned and tender but not mushy. Let cool. Keep refrigerated in an airtight container until ready to assemble.
- Stir together crème fraîche, horseradish, black pepper, and salt.
- Top each potato with the sliced avocado. Arrange the smoked trout on top of the avocado and drizzle with the horseradish crème fraîche. Sprinkle with minced chives if using.
Roasted Potatoes with Smoked Salmon and Capers
Substitute smoked salmon for the trout. Eliminate the avocado and sea salt. 2 tablespoons of capers will contribute enough salt. Substitute 1 tablespoon of minced shallots for the chives. Top potatoes with smoked salmon, spoon the horseradish crème fraîche on top and finish with minced shallots and a few capers.
Ginger Garlic Pickled Carrots
1 pound large carrots, peeled and cut into 3/8×4-inch sticks (You can also use baby carrots.)
2 tablespoons coarse sea salt
1 2/3 cups unseasoned rice vinegar
1/3 cup sugar
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
- Combine salt, vinegar, sugar, garlic, and ginger and stir until the salt and sugar dissolve. Add the carrots and let marinate for at least 3 hours, preferably overnight, before serving. The thicker the carrots, the longer it will take for the flavors to develop.
- Store in an airtight jar and refrigerate for up to one month.
Roasted Red Pepper Goat Cheese Tartlets
24 wonton wrappers
4 ounces fresh goat cheese (You can substitute feta.)
1/3 cup heavy cream or milk
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 sweet red peppers, roasted, skinned and cut into ¼-inch strips (You can substitute jarred peppers.)
Fresh thyme leaves (optional)
1. Preheat oven to 350°F. Spray a miniature muffin pan with cooking spray. (Skip this step if using a non-stick pan.)
2. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5-7 minutes until lightly golden. Allow the baked wrappers to cool. Remove from the pan.
3. Combine goat cheese, cream, salt, and pepper. Whip until smooth and fluffy, adding more cream if necessary. Spoon into wonton cups and top with roasted red pepper slices. Sprinkle with thyme leaves if using. Serve at room temperature or warm in oven at 325°F for 5 minutes.
Glammed Up Goat Cheese
2 tablespoons chopped fresh herbs, (such as chives, dill, thyme, rosemary and/or parsley)
1 (4 oz) log soft goat cheese
Spread herbs on plate; roll goat cheese in herbs to lightly cover. Wrap with plastic wrap. (Make-ahead: Refrigerate for up to 2 days.)
Replace herbs with cracked peppercorns.
Replace herbs with 2 tablespoons minced dried cranberries and 2 tablespoons finely chopped nuts (pecans or pistachios), rolling and pressing to make cranberries and nuts stick and keep log shape.