Fresh Tart

Are you still with me?  It's been a lot of beans this last week, I know, but keep in mind that any of these dishes can be frozen for a future warm dinner.

This version is sort of dal meets chana masala - two of my two favorite bean dishes.  I've had the chana masala recipe - via the always awesome Smitten Kitchen - on my mind for quite awhile.  I substituted my black lentils for the garbanzos for a ridiculously delicious result.

Just try to save yourself enough for lunch the next day (when it will taste even better).  I predict failure.

The whole comes together quickly (most of the ingredients are easily measured out spices) and delivers Indian take-out heaven without the take-out hassle.  When it's 5 degrees outside, that's worth something.  Pair with basmati rice or warm naan and finish with a dollop of thick yogurt.

(Also see Using a Pot of Beans Part I: Poached Egg Over Lentils, Bacon & Cabbage; Using a Pot of Beans Part II: Almost-Instant Vegetable Bean Soup; and Using a Pot of Beans Part III: Lentil Hummus.  Click here for the whole series.)

Curried Lentils (or Any Beans!)
Adapted from Chana Masala recipe by Smitten Kitchen
Serves 2

1 Tbsp. vegetable oil
1 medium onion, minced
1 clove garlic, minced
1 tsp. grated fresh ginger
1/2 fresh, hot green chili pepper, minced
2 tsp. ground coriander
1 tsp. ground cumin
pinch ground cayenne pepper
1/2 teaspoon ground turmeric
1 tsp. cumin seeds, toasted and ground
1 tsp. paprika
1/2 tsp. garam masala
1 c. tomatoes, chopped small (fresh or canned)
1/3 c. water
2 c. cooked beans (lentils or chickpeas)
1/2 tsp. salt
1/2 lemon (juiced)

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika, and garam masala. Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.

I first wrote about this recipe a few weeks ago when I described our trip to San Francisco.  My friend Maud's brother Arthur made a delicious kale salad for us, and I couldn't wait to make it at home and post it for you.  In the process of raving about it on Facebook, I found out that the recipe originally came from Maud and Arthur's sister Abigail!  She claims she didn't make it up herself, but I'm happy to give her credit for introducing it to me via Arthur.  She said that Arthur added the nuts (a good addition).

The kale in the salad is raw, yet tender, because it sits tossed with some lemon juice for a bit (the acid tenderizes the greens).  In fact, I kept leftovers in the fridge overnight and enjoyed it completely the next day.  Abigail notes that it is always popular on buffets - as we all know, it's not easy to find a green salad that can sit nicely (and even improve) on a buffet!  I'm thinking...Thanksgiving.  Yes.

I brought some to Debbie & Stu the Wine Genius' home last week and had Stu asking me for the recipe over the weekend.  I've got a nasty double-whammy sinus infection/pneumonia going on - grrr - so I've been a little slow posting this.  But here it is!  I made it for myself today, in fact, adding garlic to give my immune system a kick in the you know what.

I also added fresh dill, since I love fresh dill with lemon juice and feta cheese.  You could add your favorite fresh herb, or none at all, per the original recipe.  Thanks Arthur and Abigail!

Abigail and Arthur's Kale Salad
Serves 4

1 large bunch Lacinato kale (also known as Dino kale - it's crinkly, like dinosaur skin!), center ribs removed, leaves cut into thin strips (chiffonade)
1 shallot, sliced thin
1 1/2 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra-virgin olive oil
1 small clove garlic, minced (optional)
1/2 tsp. Kosher salt + more
1/3 c. pine nuts or chopped walnuts, toasted
1/3 c. crumbled feta cheese
1/2 cup small dill sprigs (optional)
freshly ground black pepper

About one hour before you plan to eat, put kale and shallot in a large bowl.  In a small bowl, whisk together the lemon juice, olive oil, and 1/2 tsp. salt.  Pour the dressing over the kale and toss to coat thoroughly.  Let sit for one hour.

To serve, add toasted nuts, feta cheese, and dill sprigs to salad and toss thoroughly.  Season with salt and freshly ground black pepper to taste.

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine, plus I've written about this dish here before too.  What can I say?  It's one of my favorites.  I thought I'd better put it out there one last time before lovely cherry tomatoes say good-bye until next summer...

If you like tomatoes and bread - which of course you do - then you'll love this simple summer gratin.  Cherry tomatoes and bread are tossed with garlic, Parmesan cheese, fresh parsley, and olive oil, then baked until the bread is crusty and the tomatoes are tender and just starting to burst.  I could sit down with the pan and call it dinner, but that's not very friendly, so instead I make a big salad and split it with my family.  It makes a terrific, easy dinner party dish, especially alongside grilled lamb chops or a whole roasted chicken.

If you manage to save a smidge for leftovers - and that's no small feat - the gratin is fantastic the next day, reheated until hot and crunchy and topped with a poached egg.  Add a shower of more fresh herbs, plenty of salt and pepper, and you've got yourself a killer brunch.

Cherry Tomato & Bread Gratin
Jacques Pepin
Serves 4

One 6-oz piece of day-old French baguette with crust, cut into 1-inch cubes (although fresh bread works nicely too)
1 1/2 lbs. small cherry tomatoes
1/3 c. extra-virgin olive oil
3 medium garlic cloves, thinly sliced
1/2 c. chopped flat-leaf parsley
1/2 c. plus 2 Tbsp. freshly grated Parmesan cheese
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Preheat oven to 375 degrees.  Lightly oil a 10-inch ceramic quiche dish.  In a large bowl, toss the bread cubes with the tomatoes, olive oil garlic, parsley, 1/2 c. Parmesan, and salt and pepper.  Scrape the mixture into the baking dish and bake in the center of the oven for 35 minutes, or until the bread cubes are browned and crisp and the tomatoes are very tender.  Serve warm or at room temperature.

I'm supposed to be preparing for a dinner party we're hosting this evening, so this post is going to be short-n-sweet!  Which is fine, since these quiches are short-n-sweet too, and really, what's to say about quiche?  Eggs + cheese = heaven.  There you go.

Oh wait, I do have one note of explanation: I love pie crust as much as the next person, but one of many great things about quiche is that the filling alone is so delicious - and satisfying - that it's damn tasty without the crust.  What a nice way to enjoy something pretty and even celebratory without sweating the calories.

Of course if you can't imagine quiche without the crust, absolutely include it.  The filling below nicely fills a pie shell, or a pie plate if you want to bake it crustless in one dish, or as I wrote it below, baked in 6 4-oz. ramekins (cool leftovers and chill; micro reheat).  Really, whatever you like best.

These quiches come together in about 15 minutes, which means dinner (or brunch) on the table in less than an hour. Tonight's dinner, on the other hand, requires a bit more effort, so I'd best get chopping!  If you're interested, I'm making steaks with herb butter, Swiss chard sauteed with pancetta, raisins, & pine nuts, roasted new potatoes, and light (eggless) chocolate puddings.

Crustless Spinach & Leek Quiches
Makes 6 individual quiches

4 oz. cream cheese, softened (I use Neufchatel/light cream cheese)
1/4 c. milk
3 eggs
freshly grated nutmeg
salt & freshly ground pepper
1 Tbsp. butter
1 leek, white & pale green part only, halved lengthwise & sliced thin
1 5 oz. package fresh spinach
1/2 c. grated cheddar
1/4 c. grated Parmesan

Preheat oven to 400 degrees F.  Grease 6 4-oz. ramekins and set them on a baking sheet.

Beat cream cheese in a mixing bowl until light and fluffy.  Slowly beat in milk, then eggs.  Add a few gratings of nutmeg, 1/2 tsp. of salt, and a few grinds of pepper.  Set aside.

Heat a large saute pan over medium heat.  Add butter and when it melts, stir in leeks.  Add a sprinkle of salt and saute leeks for 5 minutes, until softened.  Add spinach all at once, another light sprinkle of salt, and cover.   Let spinach steam for 3-4 minutes, or until spinach is wilted.  Saute for another 5 minutes or until most of the liquid is evaporated.

Divide leek-spinach mixture among the 6 ramekins.  Top each with cheddar cheese.  Top with egg mixture and sprinkle with Parmesan cheese.  Bake for 20-25 minutes, or until eggs are set and golden brown on top.  Let cool for 5 minutes, then serve.

This post was supposed to be about the lovely-sounding spinach custard that I made the other day...except that it failed miserably.  I had a feeling, as I put it in a 400-degree oven (as directed), that bad things were about to happen.  Custard and high heat usually mean a weeping, watery mess...

...and that's what I got.

It smelled divine.  It was gorgeously green as I cut into it.  And it was as wet as if I'd dumped water on it - or coffee, because that was the color of its tears, or my tears, who cares.  I ate a few bites and sadly threw the mess away.

So onward and upward and back to good ol'...eggplants!  Darling eggplants, the stars of summer 2010, as it's turning out.

I've been crazily buying eggplants at the farmers market these last few weeks.  Fresh eggplants are so tender and sweet, they pretty much blow away their grocery store counterparts (you know what I mean - dry and loaded with bitter seeds).  If you see them at the market, grab them while you still can.

You already know how much I love Eggplant Caviar, a staple in this house.  And simply grilled eggplant slices are perfectly delicious (brush slices with oil, sprinkle with salt, grill until tender, finish with fresh herbs and a squeeze of lemon juice).  But if cooler evenings have you in the mood for something a bit more substantial (clearly I am in this camp), check out the Ratatouille with a Poached Egg I posted at Dara & Co./Minnesota Monthly last week.

Or this version of Grilled Eggplant Parmesan.

A note of explanation: Traditional eggplant Parmesan is one of the most caloric dishes on the planet.  It's not the eggplant that's fattening - eggplant itself has very few calories.   It's the fact that eggplant is an oil-sucking sponge that makes it such a calorie bomb.  It helps enormously to salt and drain the eggplant first, eliminating some of its asborbency, but even still, you'd be amazed at how fast a few slices can drain a saute pan of oil.  Add breading, and cheese, and just watch...there it goes, jumping out of the casserole and onto the outside of one's thighs, quick as one can say, "Butt wait!"

Unless you grill the eggplant instead of frying it!  Grilled eggplant needs only a brush of oil and turns out just as deliciously as the fried version (see above).  And anyhow - the greatness of eggplant Parmesan is not in the frying of the eggplant, it's in the melting of (a modest amount of) cheese over tomato sauce, banishing all thoughts of that weeping green custard.  Right?

See if you agree.

Grilled Eggplant Parmesan
Serves 6

2 lbs. eggplant, trimmed, peeled, sliced 1/2-inch thick
salt & freshly ground black pepper
1/4 c. olive oil, divided
3 cloves garlic, sliced thin
1 tsp. dried oregano
1 24-oz. can Italian whole tomatoes
12 fresh sage leaves
1/2 lb. grated mozzarella cheese
1/2 c. grated Parmesan cheese

Preheat grill.  Spread out 2 3-sheet sections of paper towels on the counter, layered on top of each other.  Lay eggplant slices on paper towels and sprinkle both sides of the eggplant lightly with salt.  Let sit for 30-60 minutes.

Meanwhile, set a a large saucepan over medium heat.  Add olive oil, then garlic, and saute until softened, about 2 minutes.  Add dried oregano and saute until fragrant, about 1 minute.  Using your hands, crush tomatoes one at a time into the garlic.  When all of the tomatoes are crushed, add the remaining tomato sauce from the can as well.  Add 1 tsp. of salt, a few grinds of black pepper, then turn the heat down and simmer the sauce over low heat for 10 minutes, stirring a few times.  Remove from heat and set aside.

In a small skillet, heat the remaining 2 Tbsp. of olive oil over medium heat.  When the oil is hot, add the sage leaves in an even layer.  Fry for about 30 seconds per side, turning with tongs, until lightly crisp.  Drain on a paper towel, reserving oil.

Lay another two layers of paper towels over the eggplant and press firmly to absorb the eggplant liquid.  Using the fried-sage oil, brush both sides of each eggplant slice with the oil, laying slices on a plate as you.  Grill the olive oil slices for 3-4 minutes per side, or until lightly browned and tender.

Preheat oven to 375 degrees F.

To assemble the dish, spoon about 1 c. of tomato sauce into the bottom of a 10-inch tart pan (enough to cover the bottom).  Lay one layer eggplant slices in the sauce.  Top slices with a bit more sauce, then sprinkle half of the cheeses over the eggplant.  Distribute the sage leaves over the cheese.  Repeat with the remaining eggplant, more sauce, and the remaining cheese.  Bake for 30 minutes, or until cheese is bubbly and browning a bit in spots.  Let rest for 10 minutes.  Serve hot.

It's traditional to serve corn pudding alongside a crusty roast or ham, and of course it's delicious that way.  But I like it best as the star of the meal, served like a souffle with simply sauteed vegetables.  (Try diced zucchini, sauteed in a little butter with garlic, with halved cherry tomatoes and fresh thyme stirred in at the end to just warm through; oh what a meal!)

Or keep it beautifully simple with a plate of sliced garden tomatoes.  Golden yellow corn pudding against bright red tomatoes.  Fluffy, creamy, juicy all together.  A hint of sweet and salt.  Sigh.  Unbearably good.

Corn pudding made with fresh, just-picked corn is the best of all.  I've even used leftover cooked corn with scrumptious results (the pudding pictured is made with the corn I grilled for dinner last night).

My version isn't nearly as heavy as others you'll see.  Some are so loaded with cream, cheese, sugar, and butter, I'm not sure how you even taste the corn.  Fresh sweet corn is the star here.

What to have for dessert?

Fresh figs, which are obscenely good right now.  Maybe a few almonds too.  This time of year is heavenly.

Fresh Corn Pudding
Serves 4

1 lb. fresh corn kernels (from 4-5 ears of corn; cut the kernels off very close to the cob, scraping the juice/milk from the cob along with the corn)
1/4 c. half-n-half
3 eggs, separated
1 Tbsp. sugar
1 Tbsp. butter, softened
1/2 tsp. salt
1 Tbsp. minced scallions (optional)
1/4 c. cheddar cheese (optional)

Preheat oven to 350 degrees F.  Grease a souffle dish (approximately 8 inch x 3 inch round dish). An 8-inch square pan could work too.

Puree corn kernels and half-n-half in a food processor until smooth.  Add egg yolks, sugar, butter, and salt and continue to puree.  Set aside.

Beat egg whites until soft peaks form.  Fold pureed corn mixture, as well as scallions and cheese if using, into the egg whites.  Pour batter into prepared pan and bake for 35-40 minutes, until lightly browned on top and set.  Serve immediately.

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine. I include it here today in honor of the Great Minnesota Get Together, aka the Minnesota State Fair, which begins tomorrow.  The grilled corn at the State Fair is sick it's so good.  Don't watch while they drench - drench! - it in melted butter and you'll enjoy it completely.

When I was a kid, I would eat corn only directly from the cob.  Even if the corn were freshly sliced onto a plate, it lost its popping-in-the-mouth sensation, and therefore its flavor and fun.  You might have spent the summer of '72 finding the Stairway to Heaven in the backseat of a Ford Torino.  I spent it toothless, cornless, and depressed (in a 5-year-old way), thanks to a mid-July bike crash with my not-friend Stacy.

These days my corn truth is more about freshness, butter, and salt than it is about cob vs. plate.  I've come to prefer grilled corn over boiled - a few million Minnesota State Fair-goers might agree with me.  Even if you're a sweet corn purist, trust me that corn's sweetness is set off nicely by subtle smoky heat and a squirt of fresh lime.  A finishing crumble of tangy queso fresco can turn it all into a meal.

On or off the cob.  Yeah.

Grilled Corn on the Cob with Chipotle Butter
Adapted from www.epicurious.com

1/2 cup (1 stick) salted butter
1 1/2 tablespoons minced canned chipotle chilies in adobo sauce
2 teaspoons fresh lime juice
2 Tbsp. minced cilantro or Italian parsley

8 large ears of corn, husked

lime wedges
coarse salt

optional: crumbled queso fresco (or feta) cheese

Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and cilantro or parsley.  Remove from heat.

Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Before taking the corn off the grill, brush generously with chipotle butter.  Remove corn to a large platter.  Sprinkle lightly with coarse salt and optional queso fresco.  Serve with lime wedges.

You might be looking for new, delicious ways to use zucchini right about now.  How did I know?  Crazy right, how I read your mind?

I'm good that way.

These savory pancakes are hardly new, but they are certainly delicious.  Filled with fresh herbs and salty bits of feta cheese, the pancakes pop hot off the griddle tender and eggy, with beautifully crispy edges.  Rarrr.

Make them larger for a satisfying main course, or dial them down for a pretty appetizer.  Either way, serve the pancakes hot, with a cool garlic-yogurt sauce.  (A fresh tomato sauce would be delicious as well).

Turkish Zucchini Pancakes
Adapted from Bon Apetit Magazine, January 1996
Makes about 20

1 lb. zucchini, trimmed, coarsely grated
2 c. chopped green onions
4 eggs, beaten to blend
1/2 c. all-purpose flour
1/3 c. chopped fresh dill (or mint)
1/3 c. chopped fresh parsley
2 Tbsp. fresh tarragon or 2 tsp. dried
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 c. crumbled feta cheese
2/3 c. chopped walnuts, optional

1 c. Greek yogurt
2 cloves garlic, minced
1 Tbsp. minced dill
1/2 tsp. salt

Place zucchini in colander.  Sprinkle zucchini with salt and let stand 30 minutes to drain. Sqeeze zucchini between hands to remove liquid, then squeeze dry in paper towels.

In a small bowl, stir together yogurt, garlic, dill, and salt.  Set aside.

In a large bowl, combine zucchini, chopped green onions, 4 eggs, herbs, salt, and pepper in medium bowl.  Mix well. Fold in crumbled feta cheese.  (Zucchini mixture can be prepared 3 hours ahead.  Cover tightly and refrigerate.  Stir to blend before continuing.)  Fold chopped walnuts into zucchini mixture (if using).

Preheat oven to 200 degrees F.  Place baking sheet in oven.  Cover bottom of large nonstick skillet with olive oil.  Heat skillet over medium-high heat.  Working in batches, drop zucchini mixture into skillet by heaping tabespoonfuls.  Fry until pancakes are golden brown and cooked through, about 3 minutes per side.  Transfer each batch of pancakes to baking sheet in oven to keep warm.  Serve pancakes hot with yogurt sauce.

If you've eaten at Barrio Tequila Bar lately (and if you haven't, you should...), you'll recognize this guacamole presentation, with sliced jalapenos and radishes.  I copied it because I'm absolutely smitten with the extra crunch and heat of the raw vegetables - as if I needed yet another reason to love guacamole.

Or anything at Barrio.

(I knocked back a soft-shell crab taco last night.  Lordy.)

I'm a bit promiscuous with my own guacamole concoctions - jalapenos, tomatillos, tomatoes, onions, garlic, lemon, lime, chipotles...they all make appearances, in various combinations.  This version features garlic and smoky chipotles.

I would have added a chopped tomato, but I heaped this particular green glory on a grilled, open-face burger, along with a big ol' slice of tomato.

Be aware - I like it hot, so start with a smaller amount of chipotle if you need.  And taste your jalapeno before eating big slices - their heat varies widely!  (You can tell that I blog from Minnesota with all of those spicy! heat! uff da! warnings...)

Smoky Chipotle Guacamole
Serves 4

1 ripe avocado (gives lightly to pressure when pressed)
sea salt
1 chipotle chili from a can of chipotle chilis in adobo sauce, minced to a paste (note: if you are sensitive to heat, start with 1/2 of a chipotle chili, taste the guacamole, and add more to taste)
1 clove garlic, minced to a paste
juice of 1 lime
1 ripe garden tomato, seeded & chopped

1 thinly sliced jalapeno pepper
2 thinly sliced radishes

Cut avocado in half.  Remove pit and discard.  Spoon flesh from the skin and add to a medium bowl.  Season with salt (1/2 tsp. to start), then mash avocado with the chipotle, garlic, and lime.  Gently stir in the chopped tomato.  Correct seasoning.  Garnish with sliced jalapenos and radishes.  Serve with tortilla chips.

Here's a new twist on an old favorite, turning this lovely 101 Cookbooks tomato tart into little tomato tart canapes.  Don't worry, I didn't mess with that perfectly buttery, cheesy crust.  Oh no.  I just baked it in a flat rectangle instead of in a tart pan, then cut the still-warm crust into bite-size squares.  I used ripe cherry tomato slices to fit the diminutive bites, then topped it all with fresh basil, a drizzle of olive oil, and a generous grind of black pepper.

A mini replica of the original.  (Which makes a fantastic dinner, by the way, the original.  Add a light salad.)

Pretty, right?  Easy too.  And so damn delicious, you'll be a little bit blown away. The contrast of soft, ripe tomato bursting through the shatteringly crisp crust is just...whoa.

Scene stealing.

Expensive tasting (but not expensive).

Party making.

Especially since you can make the crust ahead (yes!) and salt and dry the tomatoes in advance too.

Quickly assemble them right before your guests arrive.  Eat a couple while they ring your doorbell.  Don't forget to wipe your mouth!  You're golden.

(Those are skin-on marcona almonds above, by the way.  I snagged them in the Whole Foods cheese section and you should too.  The toasted skin adds another addictive layer of salty, oily crunch and nuttiness.  Good.)

Bite-Size Tomato Tarts on a Parmesan Crust
Slightly adapted from a recipe by Heidi Swanson on www.101cookbooks.com

1 pint in-season, ripe cherry tomatoes (great tasting!), cut into thick slices
1 tsp. fine-grain sea salt
1/2 c. butter, well chilled + cut into 1/4-inch cubes
1/2 c. unbleached all-purpose flour
1/2 c. whole wheat flour
4-oz. chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven)
2 Tbsp. ice cold water
2 Tbsp. best quality extra virgin olive oil
1/4 c. slivered basil
freshly ground black pepper

Preheat the oven to 350˚F.  Line a baking sheet with parchment paper.

Prep the tomatoes:
To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid.  Clear a space on your counter and put down a double layer of absorbent paper towels.  Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 tsp. fine-grained sea salt.  Top the tomatoes with another layer of paper towels and press gently.  Let the tomatoes sit until you are ready to use them.

Make the tart crust(s):
Place the butter, both flours, and Parmesan in a food processor and pulse quickly about 25 times.  You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter.  With a few more pulses, blend in the 2 Tbsp. of ice water.  The dough should stick together when your pinch it between two fingers.  Pour the dough onto the baking sheet.  Working quickly, press the dough uniformly into a 1/4-inch thick rectangle.  Place in the refrigerator and chill for 15 minutes.

Bake the tart crust:
Pull the crust out of the refrigerator and poke several times with the tongs of a fork.  Cover the tart with aluminum foil and cover generously with pie weights, or alternatively, lay a second baking sheet on top of the foil.  Slide the crust onto the middle rack in the oven.  Bake for 15 minutes, pull the shell out of the oven and remove the pie weights or second baking sheet, then gently peel back the tinfoil.  Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color.  Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid).  Using a pizza cutter, cut the still-warm (and therefore slightly soft and easier to cut) crust into bite-size squares.  Place the pan on a rack and let cool to room temperature before filling.

Assembling the tarts:
Just before serving, arrange two tomato slices on each square.  Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil.  Grind black pepper over the bites.  Serve at room temperature.