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Radishes with Whipped Butter, Anchovy, and Parsley

Radishes with Whipped Butter, Anchovy, and Parsley
Radishes with Whipped Butter, Anchovy, and Parsley

I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!

The Official List of Summery Things That Have Happened So Far This Year:

1. In addition to my carefully planned summer party, I threw together an impromptu balcony get-together with friends. Okay, it wasn’t supposed to be impromptu. Really, I had scheduled it about a month ago and forgotten all about it! When my friends showed up, it became impromptu, all right. Thankfully, I had a lot of odds and ends in the fridge and it was a better night than I could’ve planned. Great friends = great times.

2. I tried a summery makeup palette: peach glow blush, shiny gloss, and my favorite mascara.

3. I watched my first-ever 7th graders graduate from high school. What?! THEY WERE 12 WHEN I STARTED TEACHING THEM. 12!

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4. A ladybug flew up my nose. Okay, this wasn’t the most pleasant summery experience. But it still counts. Incidentally, in case you ever need to know, ladybugs smell like peanut butter.

5. We finally saw birds at our new bird feeder! And we also realized that birds are extremely messy eaters. Whoa.

Radishes with Whipped Butter, Anchovy, and Parsley

6. Mike and I went downtown for a sushi date at Sono, which was incredible. I wore my summery strapless dress for the first time this year.

7. I roadtripped down to Charlotte to visit my very best friends, all the teachers I used to work with!

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8. We’ve been keeping the doors thrown open to let in the amazing weather.

9. WATERMELONS OCCURRED.

Radishes with Whipped Butter, Anchovy, and Parsley

10. I made my first-ever cheese plate and ate it on (you guessed it) the balcony.

11. I downloaded a new app called Sky Guide and can’t wait for a clear night to go stargazing! Mike and I have already been using it to preview the constellations that we will see when the clouds go away.

12. I made sangria (and sangria ice cubes to keep it cold without watering it down!) Can’t wait to share this recipe with you.

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13. I found out I’m the worlds lightest-weight lightweight, because I drank approximately a tablespoon of said sangria before I was feeling a little cross-eyed. No fair.

14. I put some butter in a piping bag to store in the fridge. Now I can pull it out anytime, let it soften, and make these little radish appetizers! The creamy butter mellows out the peppery bite of the radish. Just add either anchovy or salt (if you prefer) and a teensy bit of parsley.

Let’s dive into summer together! What summery things have you done so far this year?

One year ago: Spiked Biscoff Cookie Icebox Cake (only 5 ingredients!)
Two years ago: Krispy Kreme Doughnut Croque Madame
Three years ago: World’s Best Grilled Cheese (Sharp Cheddar & Caramelized Onions on Beer Bread)
Four years ago: Baked Eggs with Salsa and Toast Points

Radishes with Whipped Butter, Anchovy, and Parsley


Recipe by: Adapted slightly from Chef Kidd
Yield: 4 servings

A fresh, crisp summer appetizer to enjoy outdoors! Apparently these tasty little bites are very French. If you don’t love anchovies, feel free to skip the fishies and use kosher salt instead. Enjoy!

Ingredients:
1/4 pound Plugrá® European-Style Butter, unsalted, room temperature
2 organic watermelon radishes (I couldn’t find these and subbed 5 big regular radishes)
2 anchovy fillets, drained, sliced into very thin strips
2 sprigs Italian parsley, fresh, minced

Directions:
Whip the Plugrá Butter with an electric mixer until light and airy. Transfer to a small pastry bag and reserve at room temperature. Scrub the radishes thoroughly to remove dirt and trim ends. Using a mandolin or sharp kitchen knife, thin-slice the radishes. Arrange the radish slices evenly on a serving plate. Pipe whipped butter in the center of each radish slice and garnish to taste with a slide of anchovy and parsley. Make sure to taste a few to get the right proportions — you don’t want the anchovy to be overpowering. I’d put more butter if I made these again — it’s so creamy and delicious with the peppery radishes.

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5 Steps to Throw an Easy, Breezy Summer Party

5 Steps to Throw an Easy, Breezy Summer Party
5 Steps to Throw an Easy, Breezy Summer Party

I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!

IT’S SUMMER. Don’t give me that, “It’s still spring” nonsense. I’ve taught my last English class of the year (please don’t mention anything about grading) and so IT’S SUMMER. I threw a mini WELCOME SUMMER (because it’s summer.) party this past weekend as part of the Plugrá Butter Brigade. Let’s celebrate my favorite season!

5 Steps to Throw an Easy, Breezy Summer Party

Want to throw a fuss-free summer party of your own? Here are some tips:

1. Fix up a fun, whimsical outdoor space.

For me, creating a usable outdoor space was almost as fun as the party itself. Mike and I just left our balcony to languish when we moved here in August. We stuck plants out there to die and let the space collect pollen, dirt, and odds and ends we banished from the apartment. What a mess!

To fix it up, we bought a table and some chairs, two big $10 plants with pretty plastic containers, a storage cabinet, a bird feeder, and colorful cushions. We decided to splurge on a little since we knew we’d be using our balcony a lot, but this part doesn’t need to be expensive. We saw a lot of cheap, cute patio furniture as we were looking around, and plants are also a great way to brighten up a space without spending much money. Now if I can just keep mine alive . . .

5 Steps to Throw an Easy, Breezy Summer Party

2. Set an easy, breezy table.

Nothing creates a relaxed party atmosphere like a fun, mismatched table setting, and that’s a good thing, because it’s also the most fuss-free way to set your table. Find any cute dishes and glasses you have and stick ’em on a table with a set of colorful napkins, some candles, and some pretty serving dishes. Done!

If you’re not happy with your current selection, stopping in to a quirky thrift store should do the trick.

5 Steps to Throw an Easy, Breezy Summer Party

3. Create a light, magical playlist.

Or just steal mine. My criteria for making my playlist were: a mix of modern and nostalgic songs, a mix of upbeat and mellow songs, an overall positive tone, and nothing too distracting when played in the background of a party. I did a lot of hunting to come up with this final playlist. Once you’ve picked the songs you like, put them on shuffle, find the perfect volume for ambience, and then tuck your computer into a corner somewhere (plugged in to charge, preferably!)

Icarus – White Hinterland
Begin Again – White Hinterland
Amsterdam – White Hinterland
Moon Jam – White Hinterland
And It Stoned Me – Van Morrison
Rhiannon – Fleetwood Mac
Dreams – Fleetwood Mac
As Long As You Follow – Fleetwood Mac
You Make Loving Fun – Fleetwood Mac
Gypsy – Fleetwood Mac
Little Lies – Fleetwood Mac
Anna Sun – Walk the Moon
Girls Just Wanna Have Fun – Cyndi Lauper
True Colors – Cyndi Lauper
Time After Time – Cyndi Lauper
Kokomo – Beach Boys
Sun is Rising – Bob Marley
Young and Beautiful – Lana Del Rey
Summertime Sadness – Lana Del Rey
Do You Remember – Ane Brun
Make Time, Take Time – Sharon Jones & The Dap-Kings
Making Up and Breaking Up – Sharon Jones & The Dap-Kings
New York’s Not My Home – Jim Croce
You Don’t Mess Around with Jim – Jim Croce
Under the Bridge – Red Hot Chili Peppers
You Can Close Your Eyes – James Taylor
Revelry – Kings of Leon
The Poor Side of Town – Johnny Rivers
Where Have All the Flowers Gone? – Johnny Rivers
Paper Bag – Fiona Apple
Still Luv’ Huh – Floyd the Locksmith
Start All Over – Tracy Chapman

5 Steps to Throw an Easy, Breezy Summer Party

4. Prepare a menu of fresh, bright dishes.

Summer means fresh, minimally fussed-over ingredients to me. Chef Kevin Kidd of SALT in Boulder, Colorado created a menu of Colorado Cuisine for Plugrá Butter that fits the bill perfectly: radishes with whipped butter and anchovy, pasta with herbs and asparagus, and a gorgeous chai spice cake with thick swiss meringue buttercream icing. I especially loved the cold, raw bite of radish at the beginning and how light the whole menu felt. I’ll be sharing the recipes throughout the week, so stay tuned!

If you’re creating your own menu, focus on what looks freshest and simplest to prepare at your local farmer’s market. I also love to use dishes I can prepare ahead of time (like the radish appetizer and cake) so that I have very few things to do right before my guests arrive.

5 Steps to Throw an Easy, Breezy Summer Party

5. Invite fun people.

I like to keep parties small so I’m focused more on hanging out with people I love than refilling glasses and plates. For our party, we invited our awesome friends Geeta and Ken. Geeta’s a foodie like me, but she’s more of a cook than a baker, so we love swapping stories. Another plus is that Geeta and Mike both do Brazilian jiu-jitsu, so there’s always someone doing a grappling demonstration — how’s that for entertainment?

5 Steps to Throw an Easy, Breezy Summer Party

Most importantly? Don’t stress. Summer is all about easy, fuss-free fun. No one comes to a party looking for perfection.

Stay tuned for the recipes from my summer party throughout the week, and in the meantime, enjoy my Instagram photo album from the event below. Also, tell me: what song would definitely make your summer playlist?

5 Steps to Throw an Easy, Breezy Summer Party 5 Steps to Throw an Easy, Breezy Summer Party 5 Steps to Throw an Easy, Breezy Summer Party
5 Steps to Throw an Easy, Breezy Summer Party 5 Steps to Throw an Easy, Breezy Summer Party 5 Steps to Throw an Easy, Breezy Summer Party

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Easy Cheesy Artichoke Dip in a Baguette

Easy Cheesy Artichoke Dip in a Baguette
Easy Cheesy Artichoke Dip in a Baguette

If you’re getting ready for Memorial Day festivities, this Easy Cheesy Artichoke Dip in a Baguette needs to be on your table. It’s incredible and so quick to prepare. Along with the recipe, I thought I’d share some stories from my recent trip to Rome, Florence, and Paris, beginning with this account of the Roman metro.

The Colosseum, the Eiffel Tower, and the Sistine Chapel were staggering, yes. But one of the most surprising cultural experiences for me during my two-week travels in Europe was riding on the metro (cue the Berlin song.)

Easy Cheesy Artichoke Dip in a Baguette

Despite living in a city with limited public transportation options, I’m not a total metro newb. I’ve ridden the metro in San Francisco, Washington D.C., and… well, okay, maybe that’s it. But still, those are big cities! I wouldn’t expect to be too surprised by a subway system at this point. However, I’ve never experienced anything like the metro in Rome.

In Rome, people press together like sardines (or like a panino? Bad Italy joke?) to fit into the train car in the morning. I don’t just mean they’re crowded: I mean they’re PRESSED TOGETHER, body-on-body, tall people hovering over short people, like a subterranean human jigsaw puzzle.

Easy Cheesy Artichoke Dip in a Baguette

My first hint that the Roman metro was going to be a unique experience came when a train pulled up and the doors opened to reveal a nearly overflowing car. Two girls walked right up and inexplicably merged with this wall of people to get onboard.

I thought these two women were just particularly driven (late for work, maybe?), but when we got on the next train, a sea of people pushed in behind us. Like, full-body pushing against full body. I had a few moments where I wondered if anyone had ever fallen and been trampled on the Roman subway (something to Google? Maybe I better not) before I was shoved into the back of a nicely suited Italian businessman. Later, when the train had emptied a bit and I had peeled myself away, he would avoid eye contact as I shot him apologetic glances. I guess this was an everyday occurrence for him? He was handsome, at least.

Easy Cheesy Artichoke Dip in a Baguette

Even after I was able to unglue myself a few stops in, I spent the rest of the ride clinging to a pole, virtually in the armpit of a tattooed gentleman that was thankfully also handsome and well-groomed. I’d like to extend a very hearty thank you to him for using deodorant that day, and for choosing interesting skin art for me to enjoy during my ride. Also, thank you to Rome as a whole for providing me with such an entertaining experience.

One year ago: Biscoff Spread Gooey Butter Cake
Two years ago: Eggs à l’Oignon
Three years ago: Coffee Mousse Filled Double Chocolate Chunk Cookie Sandwiches
Four years ago: Lemon Raspberry Cake

Easy Cheesy Artichoke Dip in a Baguette


Recipe by: Willow Bird Baking
Yield: 6 servings

My mother-in-law makes the best artichoke dip with only 3 ingredients! I stuffed it into a baguette for easy eating. It makes the perfect party food, and you’ll be amazed by how good it is!

Ingredients:
1 loaf French bread (mine was about a foot long and 3″ wide)
3 tablespoons melted butter
1 cup mayonnaise
1 (8-ounce) can chopped artichokes
1 cup shredded Parmesan cheese
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Slice the French bread lengthwise into two halves and gently tear out excess bread, forming a well down the center of each half. Brush both halves with the melted butter and place them on the prepared baking sheets. In a medium bowl, mix mayonnaise, artichokes, and cheese. Salt and pepper to taste. Fill both loaf halves with the mixture and bake for 20 minutes or until melted and browning. Serve immediately by slicing into 1-inch slices (or you can serve with buttery Club crackers, or both!)

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Open-Faced Sausage Sliders on Rosemary Waffles

Open-Faced Sausage Sliders on Rosemary Waffles

As you read this, I’m in Florence, Italy, hopefully eating pizza or basking in the glow of the Renaissance or doing something decidedly Italian. If you get a moment, head over to my Instagram to see my Europe photos (presuming I ever found Wi-Fi)! In the meantime, let’s talk waffles . . .

Open-Faced Sausage Sliders on Rosemary Waffles

During my school years, my dad was the kid wrangler. He woke me up every morning, popped frozen waffles in the toaster for me, and brushed my hair into a ponytail. I know what you’re thinking, but as dads go, he was actually a pretty decent hair stylist. He would even add a cutesy, curly hair bow at the end.

Open-Faced Sausage Sliders on Rosemary Waffles

Those mornings are a special memory for me now, including piling into the car with my sisters and listening to country music on the way to school. Every now and then we’d get into the early 90s jams; my dad said that this song was written for me.

The frozen waffles, in particular, are a vivid memory doused in butter and maple syrup. I remember when I got to school every day, I could still smell the faint trace of maple syrup emanating from me. I had brushed my teeth and as far as I know, I hadn’t dipped my hair in it or anything, but somehow, it was always there.

Open-Faced Sausage Sliders on Rosemary Waffles

This past weekend, I bought the first box of Eggo waffles I’ve owned in at least 15 years, but no maple syrup made it into my cart. I decided that waffles weren’t just for breakfast. Instead, I schmeared rosemary butter onto these waffles and toasted them until they were golden. While they toasted, I made a quick and easy tomato sauce with a few of the best ingredients (San Marzano tomatoes, extra virgin olive oil, sun-dried tomatoes, hot Italian sausage from Hickory Nut Gap Farm, and a splash of red wine). I ladled the meat and sauce over each waffle, topping it with melty provolone. If you love meatball sliders, these are like meatball sliders’ sophisticated cousin.

The only thing I miss? That maple syrup smell reminding me of breakfast with my dad.

Tell me one of your favorite memories of childhood.

One year ago: Lobster Roll Salad (and salad tips!)
Two years ago: Blueberry Scones with Maple Glaze
Three years ago: Coffee Mousse Filled Doughnuts
Four years ago: Sparkling Strawberry Lemonade

Open-Faced Sausage Sliders on Rosemary Waffles


Recipe by: Willow Bird Baking
Yield: 4 servings

Waffles aren’t just for breakfast anymore. These meatball slider-style waffles were sophisticated and delicious, but quick and easy to prepare. Enjoy!

Ingredients:
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon red chili flakes
1 (28-ounce) can diced tomatoes (I use San Marzano)
2 heaping tablespoons julienned sundried tomatoes in oil
1 tablespoon red wine
3 basil leaves, finely chopped
1/2 teaspoon salt
2 links hot Italian sausage
4 frozen Homestyle Eggo waffles
1/2 cup butter, softened
1 tablespoon finely chopped rosemary
4-8 slices provolone cheese

Directions:
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil. Add 2 tablespoons of olive oil to a Dutch oven over medium heat. Add garlic and chili flakes and cook for around 30 seconds. Add in canned and sundried tomatoes and red wine. Raise the heat to high to bring the pot to a simmer before lowering it back to medium. Stir occasionally as it simmers for 30 minutes.

In the meantime, brown the sausage in a separate skillet over medium-high heat and then add it into the sauce. After the sauce has simmered for around 30 minutes, add in the basil and stir to combine.

Mix softened butter and rosemary in a bowl until combined. Prepare 4 waffles by smearing each with equal amounts of rosemary butter. Bake the waffles on prepared baking sheet for about 10 minutes, adding a slice of provolone to each for the last minute. Remove them from the oven and top each waffle with a heaping ladle of sausage and tomato sauce. Serve sprinkled with basil or with more provolone on top.

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Chocolate Doughnut Cake

Chocolate Doughnut Cake
Chocolate Doughnut Cake

Things to be happy about:

1. I am so happy because: tomorrow I’m getting on a plane and flying to Rome. I’ve never been outside of the country (except a trip to the Bahamas when I was 8!) and I am so excited. I’ve downloaded 800,000 audio tours, guides, and translation apps. I’m learning how to say, “Please I would like a Diet Coke” in Italian!

SayHi app
Nope.

2. I am so happy because: I have an iPhone to do all these things on. I deposited a check today without ever leaving my house. I’m learning French and Italian using the DuoLingo app. I have 489 new adventure games. I used Google Maps from Mike’s car last night. I’ve been making artsy mini-movies with Cinamatic. I’ve been Instagramming all the things. Did I mention how glad I am to have an iPhone?

Chocolate Doughnut Cake

3. I am so happy because: I used waffles to make a meal that wasn’t breakfast — not even close — and it was amazing. I’m going scheduling the post to go live next weekend (while I’m in Florence, no biggie) and I can’t wait for you to see.

Chocolate Doughnut Cake

4. I am so happy because: Did I mention I’m going to Italy? Well after that, I’m going to Paris. To eat lots of croissants and macarons and whatever else they’ll sell me.

5. I am so happy because: I get to go on this amazing trip with my 4 amazing 9th year students, who created our itinerary. They have made such lovely plans, including a dinner cruise on the Seine, and I can’t wait to spend two weeks with them exploring on another continent.

Chocolate Doughnut Cake

6. I am so happy because: Chocolate doughnut cake exists. Easy, delicious, sprinkled. You should make this for dessert tonight!

Have you been to Europe (or do you live there now)? What should I make sure to see in Rome, Florence, or Paris?

One year ago: Cookie Butter Cookies (with Coffee Butter and Salted Caramel Butter)
Two years ago: Gooey Butter Strawberry Shortcake
Three years ago: Strawberry Cheesecake Stuffed Amaretto Cake Pops (on Pretzel Sticks!)
Four years ago: Toasted Almond Cake with Mascarpone Cream and Amarena Cherries

Chocolate Doughnut Cake


Recipe by: Willow Bird Baking, with frosting adapted from Martha Stewart
Yield: 8-10 servings

Another absolutely delicious “doughnut cake.” Just as tasty as it is adorable!

Cake Ingredients:
1/2 cup (1 stick) butter
1/2 cup water
1 cup plus 2 tablespoons cake flour
1 cup white sugar
1 egg, lightly beaten
1/4 cup sour cream
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Frosting Ingredients:
7 tablespoons cocoa powder
7 tablespoons warm water
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
8 ounces semisweet chocolate chips, melted and cooled
sprinkles (optional)

Directions:
To make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into a 10-inch cast iron skillet (alternatively, I think this would work fine in a 8-inch square baking pan lined with parchment paper.)

Bake at 375 degrees for 15-18 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don’t wait for the top to get golden brown, necessarily — mine stayed pale). Cast iron skillet cook times can be variable, so check early and often. Cool completely.

Make the frosting: In a small bowl, whisk together the cocoa and warm water. In a separate bowl, beat together butter, powdered sugar, and a pinch of salt until pale and fluffy. Gradually beat in the melted, cooled chocolate and the cocoa mixture. Let this sit for exactly 30 minutes (no really, exactly 30!) before you use it to obtain the perfect spreadability. Pile the frosting on the top of the cake and smooth it out to an even, thick layer. Top with sprinkles!

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