Smoked Salmon and Apple Carpaccio

What to do with leftover smoked salmon or lox?

I saw this recipe for Smoked Salmon and Apple Carpaccio on Giada at Home.

It came together fairly quickly; with nothing to cook, it was as quick as slicing an apple and arranging everything on the plate. I chose to not serve mine on bread (Giada uses olive bread). I thought the flavors were interesting, not sure if I'd make it again though.

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Garlic Toasts with Red Pepper Aioli

This is one of my favorite recipes, from my favorite chef, Giada de Laurentiis. It's super simple too if you have roasted red peppers on hand.

Garlic Toasts with Red Pepper Aioli

Ingredients

• 2 garlic cloves
• 1/2 cup roasted red bell peppers, patted dry
• 1/3 cup mayo
• 2 tbsp olive oil
• salt and pepper
• 1/2" slices bread (Giada recommends ciabatta, I use Marsee baking Petit Pairs)
• 2 tbsp olive oil, for drizzling

Method

For the aioli:

In a food processor, finely chop the garlic. Add the roasted red peppers and blend until relatively smooth; add mayo and blend well. With machine running, stream in the olive oil. Season with salt and pepper.

For the toast:

Preheat oven to 400 degrees. Drizzle olive oil over the bread slices. Bake for 5 minutes until golden and slightly crisp.

To serve:

Spoon the aioli liberally on the toasts.

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ricotta ice cream

Giada De Laurentiis is one of my favorite chefs. Every recipe of hers I've tried has been amazing. So when I watched her make this ricotta ice cream on her show a while back, I just had to try it for myself.

The ice cream base itself is really easy to make and the whole recipe comes together in no time. Here's a link to her recipe (I didn't bother making the chocolate filled cones, as I usually enjoy my ice cream in a bowl). I used 2% milk instead of whole since that's what I have on had.


The ice cream does have a strange, grainy texture to it from the ricotta cheese. It's a bit hard to get over I think, but the flavor of the ice cream with the chocolate chips goes together nicely.

I accidentally bought double the amount of ricotta cheese because I couldn't remember if the recipe called for 15 ounces or more. I think I'm going to make a blueberry ricotta ice cream next with all those frozen blueberries I've got. I'm definitely looking forward to trying that batch!

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