Truffle Honey and Brie Toast

Sometimes when I have a stressful day at work, it takes me a little while to unwind before I can start cooking. Which is odd becuase usually cooking is my form of relaxing and unwinding. But on some days I am just too hungry and tired and wired from my day that dinner seems like this gigantic, monster of a feat that I just don’t have the energy to begin. Enter glass of wine and fancy (yet ridiculously easy) snack to pamper myself a little before tackling dinner. These snacks usually consist of a cheese, a spread or sauce or jam or preserve, a vehicle, and a flavorful/decorative finishing touch. Today I made these, and Oh. My. Goodness. Delicious. Toasted sourdough topped with a slice of brie, a drizzle of truffle honey, a sprinkling of toasted pistachios, and pinch of fresh cracked black pepper. Stick it back in the toaster over for a minute to get the brie all nice and melty.Truffle Honey Brie Toasts with Pistachios- Glitter It Gold

This would be good as baked brie too. Just spoon the honey over a piece of brie (rind removed) in a baking dish and bake until gooey and soft, top with pistachios and serve with a plate of crackers or toasts.Truffle Honey Brie Toasts with Pistachios- Glitter It Gold

I have been working on a Creamy Roasted Garlic Balsamic Vinaegrette for you. But I need pictures, and pictures requires me to photograph when it’s light out, and making it and having light just haven’t happened at the same time yet. Anyways, my point in telling you this is one ingredient in the dressing is Truffle Honey. The stuff is heaven in a jar, but rather expensive. So, as encouragement for you to get some, I figured I would give you a few recipes that use it, so you know, it’s a little more worth it. I’ll get my act together and get you the dressing recipe soon and some more details on the truffle honey. But for now I am going to finish this wine and toast because my brain hurts, make burgers for dinner and go straight to bed. After an episode of House of Cards. or three. (don’t judge). Goodnight.

Animal Fries- Green Goddess Style

“Fries before guys.” I should probably have a T-Shirt or something with that saying on it. Seriously though, fries are one of my biggest weaknesses. Given the option of a double chocolate brownie sundae with a side of salted caramel cheesecake or garlic fries for dessert…. you know I’d be shoveling those fries into my mouth without a second thought about the chocolate.

Animal Fries- Green Goddess Style on Glitter It Gold

I came across a recipe from With Food and Love for Loaded Spring Fries with Green Goddess Tahini last week. I immediately saved it for the dressing recipe although I was a little unsure about it’s use on fries. It seemed like an odd combo, but it was one I couldn’t get out of my head. So I made it, with my own variations of course. I do this thing where I can never actually follow a recipe to a T (or even close to it). That’s probably why I never bake, when I do it doesn’t come out that great (does it really have to be exactly a teaspoon? I can’t just eyeball it? I mean I don’t really want to have to wash that extra bowl….). For this reason starting a blog where I share recipes has been a bit of a challenge. I actually have to measure stuff. And then write it down. And then if it doesn’t turn out perfect I have to do it again! Thank God for husbands who help with dishes.

Animal Fries- Green Goddess Style on Glitter It Gold

Anyways, back to fries. I made just a few changes to the recipe based on what I have on hand and my taste. I have a hard time making anything without garlic so garlic was the first addition. I also added a little miso paste- this is the key. I use Miso paste like many people use soy sauce, or balsamic. It adds an whole new dimension of flavor to many types of dishes. Try adding in soups, sauces, dressing, risotto, thin it with a little water and toss your veggies in it. And it’s really good for you too. If you don’t have any, just add a little more salt (but next time, go get some miso). These fries reminded me of animal fries, fries on the bottom covered by cheese and sauce. Except, animal fries leave you with a deep feeling of guilt and remorse in your gut- literally. These fries are nearly guilt free- you can actually feel good about eating them, and the more dressing you sop up the better.

Green Goddess Dressing- Glitter It Gold

Scrub (or peel) your potatoes and slice them into your preferred fry size slices. Cover in water and let them soak for about an hour. If you have an olive oil mister, which I highly recommend and you can order here, then spread the fries on a baking sheet lined with parchment paper and give them a good spray. If you don’t have one then drizzle with olive oil and toss them around to lightly coat before spreading them on the pan. Bake for 20 minutes, flip then bake for another 20 minutes, or longer, until they are golden and crispy. Dump on loads of the sauce and a handful of sprouts or micro greens and go to town (occasionally eating a spoonful of green deliciousness in between fries).

Animal Fries- Green Goddess Style on Glitter It Gold

Animal Fries- Green Goddess Style

adapted from With Food and Love

For the fries

  • 4 russet potatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2-3 TBS olive oil (less if you are using a olive oil mister)
  • S&P
  1. Wash or peel your potatoes, dry, and cut into fry slices- about 1/4 inch thick or more depending on your preference.
  2. Coat evenly with olive oil (tossing or spraying with a mister)
  3. Toss the slices with the onion powder, garlic powder, and salt and spread onto an oiled baking sheet.
  4. Bake 40-50 minutes depending on thickness, flip halfway through

For the Green Goddess Dressing

  • 1/4 c chives
  • 1/4 c parsley
  • 1/4 c scallion (green onion)
  • 1/4 c watercress
  • 1/4 c tahini
  • 1 TBS Miso paste
  • 1/2 tsp black pepper
  • 2 TBS Lemon juice
  • 2 cloves of garlic
  • 1/2 jalapeno, seeds removed
  • 1/2 c almond milk
  1.  Place all ingredients in the blender, cover, and blend until smooth.

Top fries with dressing and garnish with sprouts. Makes appetizer or side portions for 4