Grilled Baby Leeks with Chervil & Chives

Grilled Baby Leeks with Chervil & Chives

189fd16b6b6e096454ab3d9e4d1b744006 baby leeks
2 T. sherry vinegar
1 tsp. Dijon mustard
Salt and freshly ground pepper
1 1/2 T. minced fresh chives
1 T. minced fresh chervil or flat-leaf parsley, plus more for sprinkling
1/2 cup (4 fl. oz./125 ml.) olive oil

Trim the root ends from the leeks, leaving just enough attached to keep the leeks from falling apart. In a rectangular glass baking dish, combine the vinegar, mustard, a pinch each of salt and pepper, 1 tablespoon of the chives, and the 1 tablespoon minced chervil. Whisk together until well blended. Add the oil in a slow, steady stream, whisking constantly to blend. Place the leeks in the dish and toss to coat. Cover the dish and marinate the leeks at room temperature for at least 1 hour or in the refrigerator for up to overnight. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat. Oil the grill rack. Remove the leeks from the marinade, shaking off any excess, and reserve the marinade. Arrange the leeks on the rack and grill, turning occasionally, until tender and nicely browned, 5-6 minutes. Transfer the leeks to a platter and drizzle lightly with some of the remaining marinade. Sprinkle with the remaining 1 1/2 teaspoons chives and with minced chervil. Serve hot, warm, or at room temperature. Serves 4.

15 Ways to Doctor Canned Chicken Noodle Soup

15 Ways to Doctor Canned Chicken Noodle Soup

1da19ef6719b57e323ddebcb3cef82ca4. Add a slice or two of peeled fresh ginger. Remove the ginger before serving.
2. Add a handful of tiny broccoli florets.
3. Toss in ¼ cup of mushrooms that have been lightly sautéed in butter.
4. Ladle the soup into bowls. Add a squeeze of fresh lemon juice and a tablespoon of grated Parmesan cheese to each bowl before serving.
5. Add 2 tablespoons of minced fresh parsley, snipped chives, or chervil just before serving.
6. Add a pinch of ground cumin and a chopped small tomato.
7. Mix in small can of corn niblets and a healthy grinding of black pepper.
8. Stir in a pinch of curry powder and a handful of finely diced apple.
9. Stir in ¼ cup of drained and rinsed canned white beans and a tablespoon of store-bought pesto.
10. Add a handful of young spinach leaves. Stir; the heat will cook the spinach. Dirzzle extra-virgin olive oil over the soup and serve.
11. Stir in a minced and seeded small jalapeno pepper and a squeeze of fresh lime juice.
12. Heat the soup, then puree it in a food processor or blender and ladle it into bowls. Garnish each serving with a dollop of store-bought green salsa and some tortilla chips.
13. Stir a handful of watercress leaves into the hot soup. Ladle into bowls and drizzle a little heavy cream over each serving.
14. Ladle the hot soup into bowls and shower each serving with crumbled crisp bacon and chopped scallion.
15. Add a generous handful of frozen peas, another of fresh carrot slices and a couple of sprigs of fresh dill. Remove the dill sprigs before serving and top each bowl with a sprinkling of snipped dill.

Change up the flavor.  Add 1/4 cup coconut milk, 1 teaspoon of lime juice, and 1 teaspoon of fresh cilantro (per 1 can of soup) to make a Thai Chicken Noodle Soup.  Or add half of a diced jalapeño, 1/4 cup sliced bell pepper, 2 tablespoons shredded cheese, and a few crushed tortilla chips (per 1 can of soup) for Mexican Chicken Noodle Soup

Boost the flavor with additional herbs. Try adding oregano, basil, thyme, and ground pepper to boost up the basic flavor of canned chicken noodle soup. Add small amounts of herbs at a time and taste test until your preferred flavor is reached.

Kale and Chicken Egg Rolls with Ginger Soy Dip

Kale and Chicken Egg Rolls with Ginger Soy Dip

8be6a2392279c7bb31b56abc059db6741 1/2 pounds ground chicken
1/2 pound kale leaves, chopped into 1/2-inch pieces
3/4 cup shredded carrot
1 egg
1/2 teaspoon sugar
2 teaspoons fish sauce or soy sauce
2 cloves garlic, finely minced
About 2 dozen 7- to 8-inch egg roll wrappers
Egg white, for sealing wrappers
Vegetable oil, for frying
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
Chili paste, to taste
2 teaspoons sliced scallions

In a medium bowl, combine the chicken, kale, carrots, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes. To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them. In a large frying pan, heat approximately 3/4 inch oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high. Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through. In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well. Serve the egg rolls warm, with the dip on the side.

Note: Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.

Sassy Spa Water

Sassy Spa Water

2 qt.Sassywaters water

1 medium cucumber, sliced

1 lemon, sliced

10-12 mint leaves (gently massaged and bruised)

Steep overnight in fridge and drink every day.

Homemade Pistachio Pudding

Homemade Pistachio Pudding

1/2 unnamedcup salted pistachio nuts
1/3 cup granulated sugar
2 tablespoons water

2 cups whole milk
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
Pinch of salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
1/2 cup pistachio nuts, chopped

Place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot. While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat. Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. Boil for 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight. Garnish with chopped pistachios.

Grilled Steak with Blue Cheese Butter

Grilled Steak with Blue Cheese Butter

steak-blue-cheese-butter-3-300x3002 beef sirloin, strip loin or filet steaks

Seasoning salt

Cracked black pepper

Worcestershire sauce

1/2 C. unsalted butter, softened

1/2 C. crumbled blue cheese

1 T. finely chopped flat leaf parsley

1 T. chopped fresh basil

1 clove of garlic, peeled and minced

Pre-heat your grill to fairly hot. Take your steaks and sprinkle them evenly with the seasoning salt and cracked black pepper to taste. Spritz them all over with some Worcestershire sauce and then leave them to marinate briefly while you wait for the grill to heat. Combine the butter, blue cheese, parsley, basil and garlic together in a small bowl. Set aside. Grill the steaks to the desired doneness under the heated grill. Serve each steak topped with a generous amount of the butter mixture.

Quinoa Pizza Bites

Quinoa Pizza Bites

qbites2 C. cooked quinoa
2 large eggs
1 C. chopped onion
1 C. shredded mozzarella cheese
2 tsp. minced garlic
1/2 C. fresh basil, chopped
1 C. chopped pepperoni slices (~1/2 of a 7 oz bag)
1/2 tsp. seasoning salt
1 tsp. paprika
1 tsp. dried crushed oregano
Pizza sauce for dipping

Preheat oven to 350 degrees. Mix together all ingredients, except pizza sauce, in a medium mixing bowl. Distribute mixture into a greased mini muffin tin, filling each C. to the top (1 heaping T. each), and press down gently to compact. Bake for 15-20 minutes.

Grilled or Baked Cabbage Packets

Grilled or Baked Cabbage Packets

1 tsp olive oil (5g)CABBAGE
2 T. real bacon bits (14g)
2 T. lemon juice
1 T. Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage

Preheat the oven (or the grill) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core. Then cut the halves in half again to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 T. of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-40 minutes. The longer you cook, the softer it will be. If you like some crunch in your cabbage, remove sooner.

Grilled Plums with Spiced Vanilla Cream

Grilled Plums with Spiced Vanilla Cream

10 medium Plums, sliced

2 tsp. Sugar

2 tsp. Lemon Juice

1 ½ tsp. Butter

¾ C. nonfat Vanilla Frozen Yogurt, softened

8oz. lowfat Vanilla Yogurt

½ tsp. Allspice

¼ tsp. Cinnamon

Lemon Zest

 

Place plums on the bottom half of a large sheet of foil. Sprinkle evenly with sugar and lemon juice. Dot with butter. Fold upper half of foil over plums and seal. Place grill rack over medium-hot coals. Place plum packet on rack and grill 5-8 minutes or until hot. Combine frozen yogurt and next 3 ingredients in a small bowl; stir well. Remove plums from foil and transfer to serving bowls. Top evenly with yogurt mixture. Garnish with lemon zest and serve immediately.

Zucchini Noodles Aglio et Olio

Zucchini Noodles Aglio et Olio

4 zucchini, sliced with a julienne peeler (about 4 cups)

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced (about 2 teaspoons)

1/4 teaspoon crushed red pepper flakes

1/4 cup fresh parsley leaves, minced (about 1 tablespoon)

Salt and black pepper, to taste

Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20- 30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step ensures tender, rather than watery, noodles.) Once zucchini is ready, heat a large skillet over medium- high heat, about 2 minutes; Add the prepared zucchini noodles. Sauté them in the pan, until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce the heat to low. Add the olive oil, garlic, and crushed red pepper, stirring with the spoon until the garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil, and stir gently until they’re coated. Turn off the heat and mix the parsley, salt, and black pepper into the noodles.

Yield: 2 servings

Serving Size: 1-3/4 cups

Deviled Egg Spread

Deviled Egg Spread

devilled egg spread1 dozen large eggs

2 tablespoons white vinegar

1 cup mayonnaise

1 tablespoon yellow mustard

Salt & pepper

Paprika for dusting

 

In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

 

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Cheese Tortellini in a Spinach and Ginger Broth

Cheese Tortellini in a Spinach and Ginger Broth

6 cups canned low-sodium chicken broth (from one 49-oz can)
1 tsp. pre-chopped ginger or peeled chopped fresh ginger
1 package (9 oz.) refrigerated cheese tortellini
Black pepper
2 scallions (green onions), green parts only, chopped (for 1/4 cup), for garnish
1/4 cup pre-grated Parmesan cheese (optional), for serving

Place the chicken brother and ginger in a 4-quart saucepan and heat over medium-high heat. Cover the pan and bring to a boil, then add the tortellini. Reduce the heat to low, and let simmer until the tortellini are plump and nearly done, 5 minutes. Add the spinach and season with pepper to taste. Cover the pan and let the broth simmer until the spinach is wilted and the tortellini are soft but the cheese centers are still firm, 2 to 3 minutes longer. Ladle the soup into serving bowls. Garnish each serving with some scallions and Parmesan cheese, if desired.

Bacon Wrapped Pork Tenderloin and Green Beans with Almond and Lemon Brown Butter

Bacon Wrapped Pork Tenderloin and Green Beans with Almond and Lemon Brown Butter

1Bacon Wrapped Pork Tenderloin pork tenderloin (about 1 lb)
kosher salt and black pepper
4 sprigs fresh thyme
4-6 slices bacon
1 T olive oil

Heat oven to 400 degrees. Pat the pork dry with paper towels. Season with salt and pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast iron skillet. (I used my Dutch oven and had to cut the tenderloin in half to get it to fit.) Add the pork and cook for 2 minutes per side. Transfer to oven and roast for 20 to 25 minutes (until it reaches 155 degrees inside). Let rest for 5 minutes before slicing.

1 lb green beans, trimmed
3 T unsalted butter
2 t fresh lemon juice
1/4 cup unsalted roasted almonds, chopped
Kosher salt

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4-6 minutes. Drain and transfer to a serving bowl. Meanwhile brown the butter. Melt the butter in a skillet or small saucepan over medium heat (preferably a light colored one, this helps to see the color develop). Stir the butter as it starts to foam. Remove from heat as soon as it starts to turn golden brown and smells nutty (about 1 minute). Add the lemon juice, almonds and about 1/4 t salt. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans

Griddled Haloumi with Caramelized Fennel, Shallots and Parsley

Griddled Haloumi with Caramelized Fennel, Shallots and Parsley

halloumi16oz. halloumi cheese

2 large bulbs of fennel

5 shallots

Olive oil

Lemon juice

Freshly ground black pepper

a bunch of flat-leaf parsley

Slice the shallots and the fennel bulb fairly thinly. Heat 2 T. olive oil in a heavy-bottomed frying pan and sauté over medium heat. A little bit of browning is fine, but don’t let them burn. Once all the liquid is absorbed, add a splash of white wine to the pan and continue to cook over medium heat until they are soft and pliable. Allow to cool. Wash and roughly chop the parsley, then toss together with the vegetables in a mixture of about 3/4 olive oil and 1/4 lemon juice. Divide between 6 serving plates. Slice the cheese into fairly thick slices so that there are at least 12 slices. Heat an oiled griddle pan (or indoor grill) until very hot, then fry/grill the halloumi slices. Lift carefully with a spatula and be warned that they may stick! Turn when you have good grill marks on the bottom and repeat the process with the other side of each slice.   Top each serving of caramelized vegetables with 2 halloumi slices, garnish with more flat-leaf parsley and serve.

White Bean Soupe Au Pistou

White Bean Soupe Au Pistou

bean1 tbsp. olive oil
1 1/2 cups thinly sliced zucchini
2 cans (15.5 oz) great northern beans, drained
3 cups chicken broth
1 (14.5 oz) diced tomatoes with garlic & onions, drained
1 cup 1-inch pieces of vermicelli
2 tbsp. pesto

Place the olive oil in a 4 quart sauce pan and heat over medium-high heat. Add the zucchini and cook, stirring constantly until the slices are soft and begin to brown around the edges, 3 to 4 minutes. Add the beans, chicken broth, and tomatoes and stir. Season with pepper to taste. Bring to a boil, then reduce the heat to low, cover the pan, and let simmer until flavors blend, about 15 minutes. Stir in the vermicelli pieces and 1 tbsp of the pesto. Cover the pan and let simmer until the vermicelli is al dente, 4 to 5 minutes longer. Ladle the soup into serving bowls and garnish each serving with some of the remaining 1 tbsp of pesto.

Baked Ziti from Cook’s Illustrated

Baked Ziti from Cook’s Illustrated

baked ziti1 lb 4% fat cottage cheese

2 large eggs, lightly beaten

3 oz. parmesan cheese, grated

Salt

1 lb ziti pasta

2 T. extra-virgin olive oil

5 medium garlic cloves, minced

1 (28 oz.) can tomato sauce

1 (14 1/2 oz.) can diced tomatoes

1 tsp. dried oregano

1/2 C. plus 2 T. fresh basil, chopped

1 tsp. sugar

Black pepper

3/4 tsp. cornstarch

1 C. heavy cream

8 oz. mozzarella cheese, cut into 1/4 inch pieces

 

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 C. Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 T. salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander. Meanwhile, heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 C. basil and sugar, then season with salt and pepper. Stir cornstarch into heavy cream in small bowl, transfer mixture to Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 C. tomato sauce and 3/4 C. mozzarella, then stir to combine. Add pasta and stir to coat. Transfer pasta mixture to 13 x 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle with remaining 3/4 C. mozzarella and remaining 1/2 C. Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 3 T. basil and serve.

Soup Toppers

Soup Toppers

1Soup-Toppings_V_W. Chopped Nuts or Seeds
2. Crostini, croutons and other crunchy things. Go beyond the ordinary. Try an olive and goat cheese toast, a parmesan crisp, or crumbled cheese crackers. Crisp tortilla strips can work in more than just tortilla soup. Try cutting shapes from a flour tortilla and frying them in vegetable oil until crisp. Season your croutons in interesting ways – coconut curry for instance.
3. Minced Fresh Herbs – break away from parsley. Try fennel fronds, cilantro, rosemary or thyme. Minced scallion or chives add a light onion flavor.
4. Cheese — Try a crumbled queso fresco, a shake of parmesan, or the old standby, grated cheddar.
5. Vegetables – add freshly chopped vegetables to the top to echo a vegetable in the soup. Sautéed vegetables can be nice too, try mushroom and onion, or a colorful trio of bell pepper.
6. Heat – diced jalapenos, a spicy bottled salsa, crushed red pepper flakes, a shake or two of tabasco
7. Velvety Creams – Stir a flavoring into light sour cream or plain yogurt. Try citrus zest, horseradish, or lemon pepper. Apply to soup from a squeeze bottle for a pretty presentation. Place several dollops in the middle of the soup and pull a toothpick through the center to form a heart shape. For a ring of hearts, put your sour cream in a squirt bottle, squeeze small dots about 1/4″ in from the outer edge of the soup, drag a toothpick through all the dots to form a ring of hearts. For a spider web, with the sour cream in the squeeze bottle, starting in the middle of the soup, squeeze a circle of sour cream. Then another circle around that about 1/2″ toward the edge of the bowl. Make 4 or 5 circles, or however many you can fit. Drag a toothpick from the center toward the edge of the bowl. One inch away from that, drag the toothpick from the edge of the bowl to the center. Continue, alternating direction, until you have a spider web atop your soup.

quicktricks_butternutsquashsoup_m

Consider having a few crunchy options like croutons or toasted nuts (pumpkin seeds are always a favorite). I also love having sour cream, a little bowl of shredded cheese, chopped green onions and parsley, and some sort of pesto or salsa verde.

Cut puff pastry into squares. Brush with egg/water mixture and sprinkle herbs de provence over the tops. Lay pastry squares on the baking sheet and bake for 12 minutes.

Garlic Butter Croutons
Sauté minced garlic in butter over medium-low heat for one minute. Add bread cubes. Cook and stir until toasted, about 3 to 5 minutes. Variations: Add rosemary, thyme, or oregano.

Parmesan Crisps
Place tablespoon-size mounds of grated Parmesan cheese 2 inches apart on a lined baking sheet. Bake at 350° F for about 6 minutes, or until golden brown. Let cool to firm up before removing. Variations: Add minced herbs to cheese before baking.

Cinnamon Sugar Tortilla Stars
Use mini cookie cutters to cut shapes out of flour or corn tortillas. Toss with oil or butter and cinnamon sugar. Bake at 375° F for 10 minutes. Variations: Go savory with cumin or smoked paprika, salt, and pepper.

Toasted Sweet Potato Strips
Use a vegetable peeler to make thin strips. Toss with oil or butter, and season with salt and pepper. Bake at 375° F for 10 minutes, or until lightly crunchy. Variations: Season with cayenne, curry powder, or cinnamon sugar. 

More Quick Ideas for Great Garnishes

  • Matchstick apple slices tossed with lemon juice
  • Sage leaves fried in brown butter
  • Slivered garlic fried in oil until lightly brown and crisp
  • Sliced and fried shallots
  • Baked kale, beet, or carrot chips
  • Minced herbs (whichever kind you used in cooking the soup)
  • For curried soups and Mexican-influenced soups, stir lime juice into sour cream or yogurt with a pinch of sugar; spoon onto soup just before serving.
  • A little grated ginger, finely chopped orange zest, or a dash of curry powder are also good in a cream topping for curried soups.
  • A dollop of cream will help tone down the fire in spicy soups.
  • A spoonful of salsa, or a few chopped tomatoes, bell peppers, scallions, or cucumbers add a cool, fresh taste to your soup.
  • A dusting of finely grated hard cheese such as Parmesan, Romano, or Emmenthaler, adds lots of flavor but not much fat.

 

4th of July Brownie Stars

4th of July Brownie Stars

brownies

Your Favorite Brownie Recipe, cooked and cooled

Cut into star shape with cookie cutter

Decorate with white frosting and top with red, white, and blue sprinkles.

Apple Sandwiches with Granola and Peanut Butter

Apple Sandwiches with Granola and Peanut Butter

apsw2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 tsp. lemon juice (optional)
3 T. peanut or almond butter
2 T. semisweet chocolate chips
3 T. granola

If you won’t be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown. Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

Frosty Lemon Martini

Frosty Lemon Martini

frosty1 T. sugar

Lemon wedge

1 C. crushed ice

6 T. chilled lemon-flavored vodka

2 T. chilled lemon-flavored liqueur

4 tsp. lemon juice

2 thin strips (3 in. long) lemon peel

 

Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses with lemon wedge to moisten, then dip rims into sugar to coat. Place ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very cold, about 10 seconds. Strain into glasses. Garnish each with a twist of lemon peel.

Herbed Naan – From 5 Minute Dough

Herbed Naan – From 5 Minute Dough

2¾ cups hot water, 110-115˚F0ab4479f9cceba81c0b43c9726b46d4a
1½ tablespoons granulated yeast
1 tablespoon sea salt
2 tablespoons sugar
¼ cup extra virgin olive oil
6½ cups unbleached all-purpose flour
â…“ cup extra virgin olive oil
¼ cup finely chopped fresh herbs, I like to use ½ cilantro and ½ Italian parsley, but other herbs would also be good
sea salt

Mix the water, yeast and sugar in a 5-quart bowl, or a lidded (not airtight) food container. Stir and let sit till yeast is bubbly. Stir in olive oil and sea salt. Mix in the flour with a large wooden spoon or a heavy duty large whisk till all flour is incorporated. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 3-4 days. Combine oil and herbs in a small bowl. When you’re ready to make the naans, remove dough from refrigerator. Liberally sprinkle flour on a work surface. With a large spoon, scoop up 10 lumps of dough about the size of a small apple. Refrigerate remaining dough. You can keep this dough refrigerated for 3-4 days. Make more naans, form into a loaf and bake bread like this recipe for Olive Oil Boule or form into smaller balls and make dinner rolls. Roll dough balls in flour to coat all surfaces, then flatten each with the palm of your hand. With a rolling pin, roll dough into circles (don’t worry, they don’t have to be precise circles, real naans aren’t supposed to be perfectly round) about 8 inches in diameter. Keep work surface well dusted with flour to prevent sticking. Stack rolled dough circles on a platter, separating them with parchment or waxed paper. Heat a large sauté pan over medium-high heat. Coat surface lightly with olive oil. Place one dough circle in heat pan. Brush top surface with herb/oil mixture. If bubbles begin to form in dough just flatten them with your brush. This will give your finished naan lots of interesting texture. Continue cooking until bottom side is a light golden brown. Flip naan to other side and brush top side lightly with herb/oil mixture. Continue to cook until second side is light golden brown, then flip one more time and cook for another 20 to 30 seconds. Remove naan to a plate and sprinkle with sea salt. Repeat process with other dough circles, stacking them on a plate, separating each one with paper towels.

Honey Lime Tilapia

Honey Lime Tilapia

tilapia4 (4-5oz) tilapia fillets (thawed if frozen)

Juice and zest of 1 lime

1 T. olive oil

1 1/2 T. honey

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

 

½ C. flour

1/4 tsp. salt

1/4 tsp. pepper

1-2 T. olive oil

 

Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate for 45 minutes. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating). Heat 1-2 T. olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Serve with lime wedges.

Pecan Cheese Patties

Pecan Cheese Patties

½ C. Pecan Halves
8 T. Butter, chilled and cut into Tablespoons
2 C. shredded Sharp Cheddar Cheese (8oz)
1 ½ C. Bisquick
Dash Cayenne

Preheat oven to 375. Process the pecans in a food processor with short pulses until finely chopped, about 10 seconds. Transfer to small bowl. Add butter, cheese, biscuit mix and cayenne to the food processor and pulse until the mixture comes together in a ball, 20 seconds. Return pecans to the processor bowl and pulse until just combined, about 5 seconds. Spoon teaspoonfuls of the dough onto 2 ungreased baking sheets, positioning them about 1” apart, making 6 rows of 5 patties on each sheet. For a more uniform patty, you can divide the dough in half and shape each half into a log on a long sheet of waxed paper. Bring up the waxed paper around the log and roll until the log is uniformly one inch in diameter. Refrigerate for at least 15 minutes and then unwrap and slice into ¼” thick slices. Arrange on baking sheet, 1” apart. Place baking sheets in oven, one in the center and one on upper rack, and bake until lightly browned, 10-12 minutes. Store between layers of waxed paper in tightly covered tins for up to one week. Baked patties may be frozen for up to 6 months. Thaw overnight in the refrigerator, then allow to come to room temperature before serving.

Pumpkin French Toast Bake

Pumpkin French Toast Bake

DSCN04611 lb. stale bread, cubed

8 whole large eggs

1 cup pumpkin puree

2 1/2 cups heavy cream

5 1/2 Tablespoons brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 Tablespoon vanilla

Butter for greasing

 

Streusel Topping:

1/2 cup packed brown sugar

1/2 cup granulated sugar

4 Tablespoons flour

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

4 Tablespoons cold butter, diced

 

Extra butter and Pure Maple Syrup for topping

 

Butter the bottom and sides of a 9×13″ baking dish. Place cubed bread in a large bowl. In a separate bowl, whisk the eggs. Add in the pumpkin puree and whisk until combined. Add in the heavy cream, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk together until incorporated. Pour custard mixture over your bread cubes, tossing gently, and let sit for 3 minutes so the bread can soak up the custard. When time is up, gently toss again and pour the mixture into your prepared baking dish. Cover with plastic wrap and place in your fridge overnight. In the morning, when you are ready to bake, remove the French toast from the refrigerator and let it sit at room temperature while you heat up the oven to 350 degrees. Also, in a small bowl, mix together topping ingredients until the butter is incorporated and the mixture is pea sized. Crumble the topping evenly over the top and bake the French toast in the oven for 55-60 minutes until golden brown and puffy. Let the French toast bake cool slightly, cut large pieces for everyone (trust me here) and place a pat of butter on the top with a heavy drizzle of pure maple syrup.

Pat’s Mini Ham Biscuits

Pat’s Mini Ham Biscuits

1 (25-ounce) bag frozen unbaked biscuits
12 ounces sliced cooked country ham or 12 ounces sliced cooked sugar-cured ham
4 to 5 tablespoons mayonnaise
1 tablespoon finely minced onion or pickle relish
1/4 cup all-purpose flour, for dusting
Fresh parsley, for garnish

Place frozen biscuits on an ungreased baking sheet; set them aside to thaw at room temperature while you prepare the ham. Tear ham into pieces; place in a food processor. Process until the ham is ground and crumbly, 10 seconds. Transfer ham to a mixing bowl; stir in 4 tablespoons mayonnaise and the onion or pickle relish. Add another 1 tablespoon of mayonnaise if needed to bind the ham. Cover the bowl with plastic wrap; refrigerate while you cut out and bake the biscuits. Preheat the oven to 375 degrees. Lightly dust a work surface or cutting board with flour. When the biscuits are still cool to the touch but are soft enough to cut, place them on the lightly floured surface. Use a 1 1/2-inch biscuit cutter or round cookie cutter to cut each biscuit into three rounds. Place the biscuit rounds on the baking sheet. Discard the scraps of dough. Bake biscuits until they are golden brown, 18 to 20 minutes. When the biscuits are cool enough to handle, split them in half with a fork, spoon on a teaspoon of the ham mixture and replace the tops. Place on a serving tray garnished with parsley; serve at once.

Yield: 36 Biscuits
Serving Size: 1 Biscuit
Calories: 79
Fat: 2.5g
Fiber: 0g

Easy Mock Paella Casserole

Easy Mock Paella Casserole

1 C. brown or basmati (or brown basmati) rice

2 T. olive oil

A few threads saffron

3/4 C. white wine (use only 1/2 C. if you’re using white basmati)

1 C. chicken or veggie broth

2 smoked sausages of your choice, halved and sliced crosswise into 1/4″ chunks

1/2 lb. shrimp

1 can artichoke bottoms, quartered

1/4 C. diced sundried tomatoes

1 C. frozen peas

Heat the oven to 350 degrees. In a heavy bottomed saucepan, heat the olive oil over medium heat. Add the rice and saffron and saute until the rice starts to brown a wee little bit (or smells toasty). Put the rice mixture into a covered casserole. Add the wine, broth, sausage, shrimp, artichoke and sundried tomatos. Put the casserole in the oven for an hour (40 minutes if you’re using white basmati). Open it up (it should still be somewhat soupy, if it’s dry add a little more broth or wine), and stir in the peas, then return to the oven for another 15-20 minutes or until the rice has absorbed the liquid. Note on shrimp: I often make this recipe and freeze half of it to reheat later, and the shrimp does not stand up to that kind of treatment… it goes all rubbery. If you’re just going to keep it in the fridge and warm it up in the microwave, no big deal, but if you’re going to freeze it, leave out the crustaceans.

Ways to Doctor Boxed Macaroni and Cheese

Ways to Doctor Boxed Macaroni and Cheese

1. Stir in one half cup diced smoked salmon.
2. Add 1/2 cup steamed cauliflower florets and a dash of nutmeg.
3. Stir in one half cup spinach that has been well drained.
4. Stir in one cup cooked ground beef that you have seasoned with salt and pepper and drained well.
5. Sauté a tablespoon of minced garlic in butter and then stir it into the mac and cheese.
6. Stir in one cup drained white kidney beans and a teaspoon of dried thyme and mix well.
7. Cut the skin from Italian sausage and chop it up into small pieces. Cook it done and drain well and add a cup of the chopped cooked sausage to your mac and cheese.
8. Toss a cup of toasted bread crumbs in olive oil and then sprinkle them with Parmesan Cheese. Toast them under a broiler and then stir a cup full into your mac and cheese.
9. Stir in one cup of diced cooked ham.
10. Stir in one cup of small baby shrimp and a teaspoon of Cajun seasoning.
11. Sauté some thin strips of red and green bell peppers in a pan with some olive oil and some fresh minced garlic and stir it into the mac and cheese.
12. Stir in a can of tomatoes with green chilies into your mac and cheese and stir well.
13. Really jazz it up by stirring in a half cup of cooked peas, a half cup of broccoli florets and a 1/2 cup of cooked chopped ham.
14. Sauté a large container of fresh chopped button mushrooms in butter and stir them into your mac and cheese.
15. Stir a half cup of cooked crumbled crisp bacon and a half cup of fresh diced tomatoes into your mac and cheese.
16. Take a half cup of drained canned tuna and a teaspoon of fine diced capers and stir them into a cooked and prepared box of mac and cheese. Pour this into a casserole dish and spread the top of the dish with sour cream and then top the dish with bread crumbs sautéed in butter, Parmesan cheese, and minced garlic
17. Make a jazzed up taco chicken casserole by cooking boned skinless chicken thighs sprinkled with dry taco seasoning until your chicken is done and then chop your chicken up fine. Stir the chopped cooked chicken up into a prepared box of mac and cheese and then stir in a half cup of sour cream and a half cup of fine shredded Mexican Cheese and pour everything out into a casserole dish. Sprinkle the top with more shredded Mexican cheese and put in a pre-heated 350 degree oven for 10 – 12 minutes until you can see that all the cheese is well melted.

Darrylann’s Baked French Toast

Darrylann’s Baked French Toast

1 lb. day old French bread, cut in cubes

8 oz. cream cheese, cut in cubes

8 eggs

1/4 cup maple syrup (or fruit syrup)

6 T. melted butter

2 1/2 Cups milk (or buttermilk or cream)

3/4 tsp. cinnamon

1/2 tsp. nutmeg

Layer half the bread, then cream cheese, then remaining bread in 9″ x 13″ greased  baking dish. Combine eggs, syrup, milk & melted butter (must be completely melted or it won’t mix well with cold, raw eggs), cinnamon and nutmeg. Blend well. Pour over bread and cheese layers. Flatten with spatula to moisten bread.  Cover and refrigerate overnight or up to 24 hours.  Bake at 325 uncovered for 35-40 minutes.

Ways to Doctor Deli Hors D’Oeuvres

Ways to Doctor Deli Hors D’Oeuvres

1. Wrap Prosciutto slices around pear slices, fresh fig halves or chunks of melon
2. Sprinkle olives with chopped fresh thyme or rosemary and a teaspoon of grated orange zest.
3. Arrange salad bar veggies on a pretty plate and serve with a fresh dip from the deli; use hollowed out bell peppers as your dip bowl.
4. Spread deli meat with a thin layer of cream cheese then roll around lightly steamed asparagus spears. Secure with toothpicks.
5. Top toasted French bread rounds with chopped deli olives, sun-dried tomatoes, pesto and an herbed cheese spread.
6. Choose a tuna or chicken salad from the deli and spread onto slices of white bread. Cut into triangles or strips.
7. Combine bottled Italian dressing with salad bar mushrooms for a quick marinated mushroom. Serve with toothpicks and French bread rounds.
8. Arrange smoked salmon slices on a pretty platter with piles of capers and minced red onion. Accompany the salmon with lemon wedges and small slices of dark crusty bread.
9. Set up a mustard bar with different mustards, small knives, slices of salami, sour pickles and bread rounds.
10. Surround a hunk of good blue cheese with red and green grapes and mounds of toasted pecans or walnuts.
11. Purchase hummus from the deli and spoon into pretty serving bowl. Drizzle with EVOO and top with a sprinkle of chopped fresh parsley. Serve with warm pita triangles and olives.
12. Warm purchase buffalo wings at the deli and serve with celery sticks. Perk up a bottled blue cheese dressing by adding crumbled blue cheese.
13. Spear marinated mushrooms and cherry tomato halves on toothpicks to make mini kabobs.
14. Top a baked, store bought pizza crust with olives, marinated mushrooms and sun dried tomatoes. Drizzle with EVOO, warm in the oven and cut into small slices to serve.

Dilly Beans

Dilly Beans

4 pints

2 lb. fresh green beans (wash and trim ends)

4 heads fresh dill weed (separate from stems)

1 tsp. cayenne pepper

4 cloves garlic

4 red chili peppers (optional)

Brine – combine ingredients and bring to a boil.

2 ½ cups water

2 ½ cups cider vinegar

¼ cup pickling salt

 

  • Sanitize jars, keep warm. Clean rings if needed. Simmer lids in boiling water.

 

Fill per jar:

.5 lb.  green beans

1 head dill weed

1 clove garlic

¼ tsp. cayenne pepper

1 red chili pepper (if hotter bean is desired)

Add brine to fill line (at top of neck of jar)

 

  • Clean jar rim with rubbing alcohol. Place lid on jar rim, add ring & tighten.
  • Process jars in a hot water bath at boil for 10 minutes, cool completely.

Summer 2010 005

Multiple Batches Recipes:

 

8 pints                               12 pints                               16 pints

4 lbs beans                           6 lbs beans                           8 lbs beans

8 heads dill                           12 heads dill                         16 heads dill

2 tsp cayenne                       3 tsp cayenne                       4 tsp cayenne

8 cloves garlic                       12 cloves garlic                    16 cloves garlic

* 8 chili peppers                   * 12 peppers                          * 16 peppers

 

Brussels Sprouts with Pancetta and Balsamic Vinegar

Brussels Sprouts with Pancetta and Balsamic Vinegar

bs6 slices pancetta, chopped

1 large onion, chopped

Salt and pepper

3 pints Brussels sprouts, large ones cut in half, small ones left whole

1 cup chicken stock

1/2 cup aged balsamic vinegar (eyeball it)

 

Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes. Add the onion, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add the sprouts along with the chicken stock and the balsamic vinegar. Stir to combine and continue to cook for 10-12 minutes or until the Brussels sprouts are tender.

 

Aromatic Mushroom Galette

Aromatic Mushroom Galette

1gallette4 package refrigerated crescent rolls
8oz. sliced Mushrooms
3 cloves Garlic, crushed in garlic press
2 T. EVOO or melted Butter
½ C. grated Parmesan Cheese
¼ C. chopped Parsley
1 tsp. dried Oregano
Salt to taste

Preheat oven to 375. Unwrap crescent rolls and unroll dough into 8 triangles. Place an ungreased baking sheet or pizza stone on a work surface. Arrange triangles of dough to form an 8-pointed star. Pointed tips should face away from center of star. Start by placing one triangle in 12 o’clock position, one in 6 o’clock position, one at 3 o’clock and one at 9 o’clock. Place remaining 4 triangles in remaining empty spaces. Edges of dough triangles should overlap each other slightly but there will be a hole in center of star. Using your fingertips, press down on dough to seal edges where they overlap. To fill hole, press base of each triangle toward center until hole is evenly covered with dough. Then, using your hand, press down on dough so that it is flat, with no gaps. Place mushrooms, garlic, olive oil or butter, 1/4 cup parmesan cheese, parsley and oregano in a mixing bowl and stir to combine. Season with salt. Spoon mushroom filling into center of dough, then pull tips of dough up and fold over filling to create a bundle. There will be gaps between triangles of dough on top of filling. Press down slightly on bundle. Sprinkle remaining 1/4 cup parmesan cheese over top of galette. Bake galette 22 to 25 minutes until crust is deeply browned and mushroom filling bubbles. Remove galette from oven, run a metal spatula underneath to loosen it, then slice into wedges and serve warm.

Yield: 8 servings
Calories: 162
Fat: 10g
Fiber: .5g

Caribbean Shrimp and Mushroom Packets

Caribbean Shrimp and Mushroom Packets

CaribbeanShrimpandMushroomPackets_jpg_8605188341 lb. fresh white mushrooms, sliced (about 5 C.)

1/2 C. couscous (uncooked)

1 C. thinly sliced onion

1 C. sweet red bell pepper, chopped

1 lb. extra-large shrimp, peeled and deveined

1/4 C. dry white wine

4 tsp. (1/2 stick) butter

2 tsp. Caribbean or Jamaican jerk seasoning blend*

1 tsp. finely minced garlic

3/4 tsp. Salt

2 ears of corn, husked and halved

 

Preheat outdoor grill or oven to 425EF. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece of foil arrange a generous 1/2 C. mushrooms, overlapping slightly; sprinkle with 2 tsp. couscous. Top each with onion, red bell pepper, shrimp and wine, dividing evenly. Dot each with 1 tsp. butter; sprinkle with 1/2 tsp. jerk seasoning blend and 1/4 tsp. garlic. Sprinkle an equal amount of salt over each portion. Arrange remaining mushrooms over shrimp, overlapping slightly; place 1/2 an ear of corn on the side. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on outdoor grill or in oven, about 5 inches from heat. Cook until shrimp are done (on the grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Place in individual shallow serving bowls; carefully unfold foil; serve. * Jerk seasoning is available in most supermarket spice sections. If unavailable, substitute 1 tsp. sugar, and 1/4 tsp. each thyme, allspice and ground red pepper.

 

Ways to Doctor Cream Cheese

Ways to Doctor Cream Cheese

cream-cheese

1. Blend ¼ C. of chopped, oil packed sun dried tomatoes into 8 ounces cream cheese; process well and then transfer to serving dish. Sprinkle with chopped fresh basil.

2. Add one half cup of high quality pepper jelly to eight ounces of cream cheese in the food processor and mix everything up together well. ‘

3. Blend a small jar of dried beef, 8 oz. cream cheese and 1 T. horseradish in a food processor.

4. Blend ¼ C. chopped radishes and pepper to taste to 8 ounces cream cheese; process well and then transfer to serving dish.

5. Mix one fourth cup of store bought pesto sauce into eight ounces of cream cheese; process well and then transfer to serving dish. Top with some toasted pine nuts.

6. Process one fourth cup of pitted kalamata olives into eight ounces of cream cheese and garnish this spread with a few fresh thyme leaves.

7. Mix a small jar of marinated artichokes into eight ounces of cream cheese; process well and then transfer to serving dish.

8. Drain a can of tiny baby shrimp and add them to eight ounces of cream cheese. Season with a pinch of mace or nutmeg; process well and then transfer to serving dish. Sprinkle on finely diced red onion; serve with bagel chips

9. Blend a can of drained green chiles, ½ C. shredded cheddar cheese and a pinch of cumin into 8 ounces cream cheese; process well and then transfer to serving dish.

10. Mix four ounces of smoked fish and a squeeze of fresh lemon juice into eight ounces of cream cheese; process well and then transfer to serving dish. Sprinkle with chopped fresh parsley.

11. Mix an eight ounce can of crab meat into eight ounces of cream cheese along with salt and pepper to taste and a teaspoon of fresh squeezed lemon juice to the food processor; blend well and then transfer to serving dish.

12. Mix one small can of deviled ham and one teaspoon of Dijon mustard into eight ounces of cream cheese; process well and then transfer to serving dish.

13. Mix one half cup of crumbled blue cheese into cream cheese; process well and then transfer to serving dish. Top with a spoonful of pear preserves and toasted almond slices.

14. Crush a clove of garlic with a garlic press and add to cream cheese in a food processor, along with a teaspoon of herbs de Provence and a pinch of black pepper; process well and then transfer to serving dish.

15. Spread ½ C. Chutney over room temperature cream cheese. Sprinkle with toasted slivered almonds before serving.

16. Spread ½ C. whole berry cranberry sauce over room temperature cream cheese. Sprinkle with chopped toasted walnuts.

Pimiento Cheese Fritters

Pimiento Cheese Fritters

5406489340_ec5e3404b71 1/4 lbs extra sharp cheddar cheese, grated
8 oz. pepperjack cheese, grated
4 oz. cream cheese, at room temperature
1/4 cup roasted red peppers, chopped
1 1/3 tsp Cajun seasoning
1/4 cup mayo
pinch kosher salt
2 cups flour
2 cups buttermilk
4 cups panko bread crumbs
1 gallon peanut or vegetable oil, for frying
red pepper jelly, for serving

Combine the cheddar and pepperjack cheeses in a large bowl. In the bowl of a food processor fitted with the steel blade, add the cream cheese, peppers, Cajun seasoning, mayo, and salt. Puree until smooth, then combine with the cheese. Use a rubber spatula to combine well. Season with additional salt if necessary. Chill at least 2 hours, or overnight. Scoop tablespoon-size portions of the pimiento cheese and roll them into smooth balls. Arrange them in a single layer on a parchment-lined baking sheet. Into 3 separate shallow dishes, add the flour, buttermilk, and panko. Dip each ball first into the flour, shaking off any excess. Next roll in the buttermilk, and finally coat with panko. Repeat the buttermilk and panko, being sure that the entire ball is covered – if any of the cheese is showing, it will leak out while frying. Continue until all the pimiento cheese has been coated. Return to the refrigerator and chill at least 1 hour. Add the oil to a large pot. Place the pot over medium heat until the oil reaches 350 degrees. Fry the pimiento cheese 6-8 fritters at a time, for 3-4 minutes, until they are golden-brown. Remove with a slotted spoon or skimmer and place on a paper towel-lined plate to drain. Continue until all the fritters have been fried. Serve immediately with pepper jelly. Makes 40 fritters. Halve or quarter the recipe as desired.

Ham & Cheese Puff Pastry Squares

Ham & Cheese Puff Pastry Squares

hammy1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)

2 tablespoons Dijon mustard

1-2 tablespoons of Thyme leaves, picked

1/4 pound black forest ham, sliced

1/2 pound Swiss Gruyere cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

 

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard and sprinkle with thyme leaves, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

New Fashioned Pimento Cheese

New Fashioned Pimento Cheese

2 C. shredded Cheddar Cheese
2oz. jar Pimiento Peppers, drained
1 T. minced Onion
Dash Worcestershire
¼ C. Mayonnaise
Pepper

Place first 4 ingredients in a bowl and stir to combine. Fold in mayonnaise until everything is well blended. Season to taste with pepper.

Ways to Use Pimento Cheese

9183209_f2601. Serve on small baguette rounds
2. Spread on half and English muffin and broil until cheese bubbles
3. Add to a grilled burger
4. Tuck it inside a baked potato
5. Add to a BLT
6. Pimento Grilled Cheese Sandwich
7. Add a dollop to the top of a small biscuit, garnish with a bit of prosciutto and a piece of baby arugula or microgreens
8. Replace some of the mayo in deviled eggs with pimento cheese
9. Spread on celery sticks

Joe’s Zesty Crab Dip

Joe’s Zesty Crab Dip

12oz. jar Cocktail Sauce
1 T. Lemon Juice
1 tsp. Worcestershire Sauce
Dash Hot Pepper Sauce
4.25 oz. can Lump Crabmeat, well drained
Tortilla or Bagel Chips, for serving

Add the cocktail sauce, lemon juice, Worcestershire and hot pepper sauce to a small glass bowl and stir to combine. Fold in the drained crabmeat until just combined. Cover with plastic wrap and chill for at least one hour before serving with chips.

Welsh Rarebit Cheese Dream

Welsh Rarebit Cheese Dream

welsh-rarebit-cheese-dream-recipe-photo-420-FF0505SANDA033 egg yolks

1 C. milk

1 pound extra sharp or sharp Cheddar cheese, grated

2 T. butter, in several pieces

2 tsp. Dijon mustard

4 to 6 whole English muffins, split

2 large ripe tomatoes, at room temperature, thickly sliced

Chopped fresh parsley, for garnish (optional)

 

In a medium saucepan, whisk the egg yolks. Then add the milk and stir the liquid gently over low heat for 3 to 4 minutes, gradually raising the heat to medium low. Add a large handful of the cheese to the liquid and stir. Continue adding and stirring in this manner until all the cheese is melted (it’s fine if the previous batch is still somewhat lumpy before adding the next). Continue to stir nonstop, keeping a close eye on the rarebit. Do not let it come to a boil. After 5 to 7 minutes of constant stirring, the mixture should start to thicken noticeably as the yolks cook and the cheese fully melts. Keep stirring and do not let it boil. When the sauce is thick and smooth, stir in the butter, one piece at a time, and then the mustard. Remove the pan from the heat. Toast the English muffins, then place 2 tomato slices on each half. Spoon the rarebit over each sandwich, reheating it first if it’s not still hot (the sauce can become grainy as it cools). Garnish with parsley, if desired, and serve immediately. Makes 4 to 6 sandwiches.

 

 

Baja Dip

Baja Dip

1 cup hummus
1 cup ripe avocado, cubed
1 T. fresh lime juice
½ cup chunky tomato salsa
½ sour cream
2 T. fresh cilantro, chopped

Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.