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Tomato Tartlets

Tomato Tartlets

Tomato Tartlets

All-purpose flour, for rolling

1 sheet frozen puff pastry, thawed

2 1/2 ounces grated sharp white cheddar (2/3 cup packed)

3 medium tomatoes, cut into ten 1/4-inch-thick slices

4 teaspoons extra-virgin olive oil

Ground pepper

1/3 cup small basil leaves, for serving

 

Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper. Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.

Delmonico’s Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

Delmonico’s Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

1/4 C. minced shallots

1 C. Herbsaint liqueur

1/4 C. heavy cream

Salt

Cayenne pepper

1 1/2 sticks cold butter, cut into pieces

1/4 tsp. hot sauce

1/2 tsp. Worcestershire sauce

2 pounds smoked salmon, thinly sliced

1 pound Brie, thinly sliced

12 medium crepes

2 C. fresh spinach leaves, washed and patted dry

 

In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot. Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt. Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.

 

 

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Lobster Salad Napoleons

Lobster Salad Napoleons

lobster-salad-su-640914-l1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

Lemon dressing

Filo-parmesan pastry (recipe follows)

2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced

4 cups arugula leaves (about 4 oz.), rinsed and crisped

Salt

 

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. Cut shell open and pull out meat from lobster tail. Coarsely chop lobster, put in a bowl, and mix with 2 to 3 tablespoons lemon dressing. Lay a filo pastry rectangle on each of four dinner plates. Arrange half the lobster mixture, tomatoes, and then arugula equally on filo. Cover each stack with another rectangle and top equally with remaining lobster, tomatoes, and arugula. Set another pastry, cheese side up, on each stack. Offer more dressing and salt to add to taste.

 

Filo-parmesan pastry: You will need 6 sheets of filo dough (about 12 by 18 in.), about 3 tablespoons melted butter, and 6 tablespoons grated parmesan cheese. Lay 1 filo sheet flat (cover remaining with plastic wrap to prevent drying) and brush lightly with butter, then sprinkle with 1 tablespoon cheese. Cover with another filo sheet, brush lightly with more butter, and sprinkle with 1 tablespoon cheese. Continue until all the filo is stacked using the last of the butter and cheese on the top layer. Cut into 12 equal rectangles and transfer to two lightly buttered 10- by 15-inch pans, arranging slightly apart. Bake in a 375° regular or convection oven until golden brown, 8 to 12 minutes. Use warm or cool.

 

Lemon Dressing:  In a bowl, mix 3/4 cup mayonnaise, 1 tablespoon grated lemon peel, 3 1/2 tablespoons lemon juice, 3 tablespoons finely chopped fresh tarragon, and 1 1/2 tablespoons each tarragon wine vinegar and minced shallots. Add pepper to taste.

 

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Rose Geranium Punch

Rose Geranium Punch

5 cups apple juice

4 limes

1 cup sugar

6 leaves of rose scented geranium

 

Boil apple juice, sugar and geranium leaves for 5 minutes. Add thinly sliced and crushed limes. Cool and strain. Pour over ice and garnish with geranium petals.

 

Crab and Avocado Duet

Crab and Avocado Duet

 

1 ripe avocado

3 T. lemon juice

1/4 tsp. salt, plus more for seasoning

1 tsp. Dijon mustard

Pinch white pepper

1/2 pound lump crabmeat

2 T. chopped chives

 

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 T. of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 tsp. Dijon mustard, pinch of white pepper, and 1/4 tsp. salt. Add crabmeat and toss.  Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half tsp. of chives. Repeat with the remaining 3 servings and serve.

 

Yield: 4 servings

Calories: 150

Fat: 8g

Fiber: 3g

 

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter

Cucumber Tea Sandwiches with Tarragon Butter1 large English cucumber, peeled, sliced paper thin

1/2 tsp. salt

2 tsp. white vinegar

1 cup unsalted butter, softened

1/4 cup minced fresh tarragon

1/4 cup minced fresh chervil

30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles

Watercress leaves, optional

 

Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine butter, tarragon and chervil. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves.

Lobster Salad Napoleans

Lobster Salad Napoleans

lobster-salad-su-640914-l1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

Lemon dressing

Filo-parmesan pastry (recipe follows)

2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced

4 cups arugula leaves (about 4 oz.), rinsed and crisped

Salt

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. Cut shell open and pull out meat from lobster tail. Coarsely chop lobster, put in a bowl, and mix with 2 to 3 tablespoons lemon dressing. Lay a filo pastry rectangle on each of four dinner plates. Arrange half the lobster mixture, tomatoes, then arugula equally on filo. Cover each stack with another rectangle and top equally with remaining lobster, tomatoes, and arugula. Set another pastry, cheese side up, on each stack. Offer more dressing and salt to add to taste. Filo-parmesan pastry: You will need 6 sheets of filo dough (about 12 by 18 in.), about 3 tablespoons melted butter, and 6 tablespoons grated parmesan cheese. Lay 1 filo sheet flat (cover remaining with plastic wrap to prevent drying) and brush lightly with butter, then sprinkle with 1 tablespoon cheese. Cover with another filo sheet, brush lightly with more butter, and sprinkle with 1 tablespoon cheese. Continue until all the filo is stacked using the last of the butter and cheese on the top layer. Cut into 12 equal rectangles and transfer to two lightly buttered 10- by 15-inch pans, arranging slightly apart. Bake in a 375° regular or convection oven until golden brown, 8 to 12 minutes. Use warm or cool.  Lemon Dressing:  In a bowl, mix 3/4 cup mayonnaise, 1 tablespoon grated lemon peel, 3 1/2 tablespoons lemon juice, 3 tablespoons finely chopped fresh tarragon, and 1 1/2 tablespoons each tarragon wine vinegar and minced shallots. Add pepper to taste.

 

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Salmon Shells

Salmon Shells

12 pasta shells

3 oz. Cream cheese, softened

3 tsp. Sour cream

2 tsp. Mayonnaise

1/8 tsp. Pepper

1 61/2 oz. Can salmon, drained and flaked

1/4 C. Celery, finely chopped

2 tsp. Ripe olives, pitted, chopped

1 tsp. Green onions, finely chopped

1 tsp. Lemon peel, finely shredded

 

Cook pasta shells according to package directions (may be done the night before and drained and refrigerated). Drain, rinse with cold water, drain again and chill. Meanwhile beat together cream cheese, sour cream, mayonnaise, and pepper in mixing bowl until well combined. Stir in salmon, celery, olives, green onion, and lemon peel. To assemble, spoon salmon mixture into pasta shells and arrange on a plate. Cover and chill for up to 12 hours. If desired, garnish with additional chopped pitted ripe olives and chopped green onion.

 

Artichoke and Tomato Salad

Artichoke and Tomato Salad

1 can artichoke hearts, drained and quartered

1 C. Italian salad dressing

1 pint grape tomatoes, washed

1/2 cucumber, peeled, seeded, chopped

1/4 red bell pepper, seeded and chopped

1/4 green bell pepper, seeded and chopped

2 to 4 thinly sliced green onions, optional

5 or 6 basil leaves, stacked, rolled and sliced

Salt and pepper

Lettuce torn into bite size pieces

Combine artichokes and half of the salad dressing in a bowl and toss well. Cover and marinate in the refrigerator for 2 to 24 hours.  One hour before serving, remove artichokes from the refrigerator and stir in the cucumber, bell peppers and onions if using. Toss well.   Line a platter with the lettuce and spoon the artichoke mixture over the lettuce.   Cover the salad with remaining tomatoes. Drizzle lightly with salad dressing and serve remaining dressing on the side. Serve with a slotted spoon. Serve with crusty bread.

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

1 roll puff pastry

15 ounces ricotta cheese

2 eggs

3 ounces parmesan cheese

1 pinch nutmeg

1 pinch salt

2 T. olive oil

1 T. oregano

1/2 C. mozzarella cheese, shredded

4 large multi-colored carrots

2 zucchini

 

Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight. Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool. In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll. Spread the cheese mixture on top of the tart base. Take one slice of a vegetable and roll it up very tightly – this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes

Savory Spinach Flan

Savory Spinach Flan

Savory Spinach Flan

1 lb. of spinach

1 lb. of milk

potatoes

3 oz. of horseradish

3 oz. of Parmigiano Reggiano cheese

2 T. of butter

2 T. of flour

4  eggs

Cornstarch

Breadcrumbs

Peanut oil

Salt

Garnish with fresh herbs or microgreens

To make spinach flan, first whisk the egg whites into peaks. Wash the spinach and boil in salted water for 3 minutes; let cool, then squeeze dry to produce a 12-oz mass, then blend in a blender. Dissolve the butter in a casserole dish, then mix in the flour; remove from the heat and add 3/4 cup milk; return to the heat, then season with salt and mix until the sauce comes together. Add the yolks to the sauce, followed by the blended spinach, the grated Parmesan cheese, and a pinch of salt; finally, gently mix in the egg whites. Grease 8 tartlet tins, sprinkle with breadcrumbs, and fill with the spinach mixture. Transfer to a water-filled baking dish, so that they are half immersed; bake for 40 minutes at 300°F.  Transfer to a water-filled baking dish, so that they are half immersed; bake for 40 minutes at 300°F. Peel the horseradish, grate, and cook for 4-5 minutes with 1 cup milk. Dissolve 1 tsp cornstarch in 2 tsp water and add to the horseradish; season with salt and mix together, then continue cooking for 1-2 minutes and strain the sauce. Peel the potatoes, cut into thin slices, and fry in plenty of Peanut oil for about 2 minutes. Serve the spinach flan with the chips and the horseradish sauce.

Striped Ribbon Sandwiches

Striped Ribbon Sandwiches

Vegetable cooking spray
2 1/2 C. chopped red bell pepper
1/2 C. chopped onion
1 T. tomato paste
1/8 tsp. salt
1/8 tsp. black pepper
3/4 C. seeded and coarsely shredded peeled cucumber
1/2 C. nonfat cream cheese
1/2 C. (2 oz.) crumbled blue cheese
1/8 tsp. salt
1/8 tsp. ground red pepper
16 (1/2-oz.) slices very thin white bread
8 (1/2-oz.) slices very thin whole-wheat bread
Parsley sprigs (optional)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and onion; saute 4 minutes or until tender. Combine bell pepper mixture, tomato paste, 1/8 tsp. salt, and black pepper in food processor, and process until smooth. Return mixture to skillet, and cook over medium-high heat 3 minutes or until thickened. Spoon mixture into a bowl, and let cool; cover and chill. Place cucumber on several layers of paper towels; cover with additional paper towels, pressing until barely moist. Combine the cream cheese, blue cheese,1/8 tsp. salt, and ground red pepper in a small bowl, stirring until smooth. Stir in cucumber; cover and chill. Spread 2 T. bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread. Spread 2 T. cucumber mixture over each slice of wheat bread; top with remaining white bread. Trim crusts from sandwiches. Cut each sandwich into quarters, making rectangles, squares, or triangles. Garnish with parsley sprigs, if desired. Note: If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container.

Yield: 32 servings
Serving size: 1 sandwich

Calories: 33
Fat: 0.8g
Fiber: 0.4g

Arugula Salad with Pears and Gorgonzola

Arugula Salad with Pears and Gorgonzola

1 (15-oz.) can pear halves, drained and sliced, reserve 2 T. juice

2 T. olive oil and vinegar dressing

Salt and freshly ground black pepper

2 C. baby arugala

4 T. Gorgonzola, crumbled

4 T. glazed pecans

In a large bowl, whisk together 2 T. reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat. Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

 

 

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Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Sour Cream Pastry Dough:

1 1/4 C. all-purpose flour, chilled in freezer for 10-15 minutes

1/4 tsp. salt

1/2 C. (1 stick) frozen unsalted butter, cut into small chunks

1/4 C. sour cream, very cold

2 tsp. fresh lemon juice

1/4 C. ice water

Mushroom & Goat Cheese Filling:

2 T. unsalted butter

1 1/2 lbs thinly sliced mushrooms (equal amounts of shiitake and cremini)

1/2 large yellow onion, finely julienned

3-4 cloves of garlic, smashed

1/2 C. dry sherry

large sprig of fresh thyme

large sprig of fresh rosemary

salt

pepper

5 ounces Humboldt Fog goat cheese (or another ripened young goat cheese), separated

 

Prepare Dough: Combine salt and flour in bowl. Add chunks of butter and using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas. In another bowl, whisk together the ice water, cold sour cream, and lemon juice. With fingertips or wooden spoon, slowly add the liquid mixture to the dry mixture until large lumps form. Pat all the lumps into a large ball–do not overwork the dough. Cover with plastic wrap and refrigerate for 1-2 hours (if dough is too soft after an hour, allow to chill for another hour).

 

PREPARE FILLING: Heat very large (more surface area the better) skillet over very high heat. Add butter, followed by mushrooms, spreading into a single layer with a wooden spoon. Continue to saute–the mushrooms will quickly begin to release their moisture–keep cooking until most of the liquid has evaporated. Add the sliced onion and smashed garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan has formed a nice light brown fond. Remove the pan from heat and deglaze with the dry sherry. Place back on the heat, add the sprigs of thyme and rosemary, and continue to cook over medium high heat until all of the sherry has evaporated. Season with salt and pepper to taste. Remove and spread out on a baking sheet and allow to cool to room temperature. (Before using, discard the large sprigs of thyme and rosemary and garlic cloves).

 

Assemble Galette: Preheat the oven to 400 degrees (F). Remove the dough from the fridge and on a floured work surface, roll out into a 12-inch round. Transfer to a parchment lined baking sheet. Crumble 3 ounces of the goat cheese into a bowl, add the (cooled) mushroom mixture, and stir gently. Spread the mixture into the center of the dough–leaving a 1 1/2 inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center exposed. Bake for 30 minutes–remove from the oven–sprinkle with remaining 2 ounces of goat cheese–and continue to bake for another 5-10 minutes. Remove from oven, allow to stand for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

18 ounces (500 g) carrots in a mix of colors, peeled

1 thumb-size piece fresh ginger, sliced

2 lemon slices

Sea salt

A splash of olive oil

A cube of butter

1/2 cup (75 g) grated Dutch goat cheese

1/2 (17-3-ounce/49O-g) box frozen puff pastry dough (1 sheet), thawed

 

Cook the carrots for a few minutes in boiling water with the ginger and lemon slices and a spoonful of salt until they are nearly al dente. Drain and sprinkle with oil. Butter an 8 x 8-inch (20 x 20-cm) square baking dish, line with parchment paper, and butter the paper. Place the carrots in a single layer in the dish. Sprinkle with the cheese. Roll out the puff pastry on a floured countertop until you have a sheet that fits over the carrots. Make a hole in the middle with an apple corer, to allow steam to escape. Place the dough on top of the carrots and tuck in the edges. Refrigerate until ready to bake. Preheat the oven to 4OO°F (200°C). Bake the carrot tatin for 15 to 20 minutes, until golden brown, let rest for 2 minutes, then invert the baking dish onto a plate and serve immediately.

Salmon Crepes

Salmon Crepes

12 Basic Crepes

1 pound fresh or canned cooked salmon, boned and flaked

3 T. butter

3 T. all-purpose flour

1/4 tsp. ground nutmeg

3/4 tsp. salt

1/8 tsp. pepper

1 1/2 C. light cream or half-and-half

1/4 C. dry white wine

1/3 C. grated Parmesan cheese

1 T. fresh chopped chives, plus garnish

 

Prepare the crepes first and set aside. Check the salmon over again for bones and set that aside, too. Melt the butter in a medium saucepan. Stir in the flour, nutmeg, salt and pepper. Pour in the cream and cook and stir the sauce until it is bubbly and thickened. Stir in the wine, then add the cheese. Stir until the cheese is melted. Now add the salmon and chives. Spread about 1/4 C. of the salmon mixture over the uncooked side of one crepe to within 1/4-inch of the edge. Roll it up, jelly-roll style, and place it seam-side down in a 13x9x2-inch baking dish. Repeat for the remaining crepes. Spoon the remaining filling over the crepes and garnish with a sprinkling of chives. Cover with foil and bake at 350° until hot and bubbly, about 20 minutes. Serve immediately.

 

 

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Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Filling:

1/2 lb. fresh chevre (goat cheese)

1/3 C. heavy cream

3 oz prosciutto, minced

4 scallions, trimmed to include 1″ of green, minced

Freshly ground white pepper

2 tsp.  minced fresh chives

 

Crêpes:

3/4 C. unbleached flour

1/4 C. whole-wheat pastry flour

1 T. minced fresh chives

1/4 tsp.  freshly ground white pepper

1/4 tsp.  kosher salt

2 T. unsalted butter, melted

2 large eggs

1 large egg yolk

1 1/2 C. milk

 

20 chive crêpes (see above), cooked

2 large egg whites, beaten with 2 tsp.  water

1 C. very fine dry bread crumbs

2-4 C. vegetable oil for frying

Fresh edible flowers, herbs and/or watercress for garnish

 

To make crêpes: Combine both flours, chives, white pepper and salt in the bowl of a food processor fitted with the metal blade. Add melted butter, eggs and egg yolk; pulse twice. With motor running, slowly add milk. Scrape down the sides of the bowl and blend for 5 seconds more. Pour batter into a bowl, cover with plastic wrap and let stand in the refrigerator for several hours or overnight. Place butter in a nonstick or well-seasoned 6″ crêpe pan and set over high heat. When hot, add several T. of batter and quickly tilt the pan to coat the bottom. Reduce the heat to medium and cook until bottom is nicely browned, about 1 minute. (If you wish, you can lightly brown the other side at this point.) Turn out onto a tea towel; repeat until all batter is used. Add more butter to the pan only as necessary. In a large mixing bowl, thoroughly combine chevre, cream, prosciutto, scallions, garlic, pepper and chives. Set aside. Arrange crêpes, browned sides up, on a large work surface. Place a scant T. of filling in the center of each crepe. Moisten outer edges with some egg white mixture. Fold in sides over filling. Then fold up bottom and fold down top to make a tight package about 2-1/2 to 3 inches square. Place crêpes, seam sides down, on a large platter. Repeat until all packages are made.

Dip each package into egg white mixture, roll in bread crumbs and place on a cake rack to dry. (crêpes can be assembled 1/2 day ahead and kept, tightly wrapped in plastic, in the refrigerator. Bring to room temperature before frying.) Just before serving, pour oil into a wok or deep-fryer to a depth of 1-1/2 to 2 inches. Heat until hot enough to quickly brown a cube of bread. Fry crepe packages, a few at a time, turning until browned on all sides, about 3 minutes. Remove and drain well; keep warm. Serve with a garnish of flowers, herbs and watercress.

 

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Golden Onion and Pancetta Tassies

Golden Onion and Pancetta Tassies

2 tablespoons butter
2 cups chopped sweet onion
3 ounces shredded Gruyère or Swiss cheese
¼ cup whipping cream
¼ teaspoon snipped fresh rosemary or 1/8 teaspoon dried, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 slices pancetta or bacon, finely chopped

Cook onion in butter 20-30 minutes until tender and golden brown, stirring occasionally. Remove from heat. Stir in cheese, cream, rosemary, salt and pepper. Cook bacon until crisp; drain. Divide onion mixture among the baked Tassie Shells. Sprinkle tops with pancetta or bacon. Bake at 350º for 10 minutes or golden brown. Cool slightly; remove from pans. Garnish with rosemary, if desired. Serve warm. Makes 24.

Tassie Shells:

1¼ cups flour
¼ teaspoon salt
1/3 cup butter
4 to 5 tablespoons water

Stir together flour and salt. Cut in butter until pieces are pea-size. Sprinkle 1 tablespoon water over part of the mixture; toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, 1 tablespoon water at a time, until all dough is moistened. Form dough into a ball. Roll on lightly floured surface to about 1/8-inch thickness. Cut 3-inch rounds. Gently press rounds into 1¾-inch muffin cups. Place a ball of foil in center of each. Bake at 450º for 5 minutes. Remove foil. Bake 3-5 minutes more or until golden. Cool in pan on wire rack. Makes 24.

Baked Eggs with Fresh Chives

Baked Eggs with Fresh Chives

My Paris Market Cookbook_141For each 3-inch (7½ cm) ramekin:
Butter to coat the inside of the ramekin
1 tablespoon crème fraiche
1 large egg
Generous pinch of grated Gruyère
Salt and pepper to taste
Chopped fresh chives to garnish

Preheat oven to 375°F (190°C). Butter the inside of each ramekin. Add crème fraiche, then crack one egg into each ramekin, without breaking the yolk. Top with grated Gruyere and a dash of salt and pepper. Place on middle rack in oven (if making several, place on a baking sheet). Bake for 6-8 minutes, until cheese is melted and eggs are set but not cooked through. The yolk should look glassy and remain still when ramekin is lightly shaken. Sprinkle with chopped chives and serve in ramekin with toasted baguette

Roasted Asparagus and Prosciutto

Roasted Asparagus and Prosciutto

BX0802H_roasted-asparagus-and-prosciutto-recipe_s4x3_jpg_rend_sni12col_landscape1 pound fresh asparagus (not too thin)
Good olive oil
Kosher salt and freshly ground black pepper
6 large slices prosciutto
1 1/2 tablespoons unsalted butter
3 extra-large eggs
Easy Hollandaise Sauce, recipe follows

Easy Hollandaise Sauce

2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Preheat the oven to 400 degrees. If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes. Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don’t turn them over! Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.

Easy Hollandaise Sauce: Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. Yield: makes 1/2 cup.

Caramelized Onion and Apple Tassies

Caramelized Onion and Apple Tassies

8 TaCOATblespoons (4-ounces) unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cup unbleached all-purpose flour
Pinch of kosher salt
4 bacon slices
1 Tablespoons unsalted butter
1 medium sweet onion, finely diced
2 large Granny Smith apples, peeled and finely diced
1 Tablespoon light brown sugar
1 Tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, minced
1/2 cup (2-ounces) aged White Cheddar cheese, grated
1 Tablespoon crème fraîche
1 extra large egg

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together until smooth. Gradually add the flour and salt, beating at low speed until well blended. Shape the mixture into 24 balls. Place on a baking sheet, cover and chill for 1 hour. Meanwhile, cook the bacon in a non-stick skillet over medium heat until browned and crisp. Drain on paper towels and finely chop; set aside. Drain all but 1 tablespoon of bacon fat from the skillet and return to medium heat and add the butter. Add the onion and sauté for 5 minutes. Add the apple, brown sugar, vinegar, salt, pepper, and thyme and cook, stirring occasionally, until golden brown, about 10 minutes. Remove from the heat, transfer the mixture to a medium bowl, and cool completely. Once cooled, add the cheese, crème fraîche, egg, and cooked bacon, mixing until combined. Preheat the oven to 350º F. Place the dough balls into the cups of a lightly greased 24-cup mini-muffin pan. Press the dough up the sides of the cups to form a cup. Divide apple mixture evenly between the dough cups. Bake for 20-25 minutes or until golden brown. Remove the tassies from the pan to a wire rack and allow to cool slightly. Serve warm or at room temperature. Enjoy!

The Queen of Tarts

The Queen of Tarts

About 1 C. all-purpose flour
1/4 C. firmly packed brown sugar
1/2 C. (1/4 lb.) butter or margarine
2/3 C. (6 oz.) mascarpone or Neufchâtel (light cream) cheese
1/2 C. yogurt cheese or sour cream
1 tsp. grated lemon peel
1 1/2 tsp. minced fresh mint leaves
1/4 C. powdered sugar
1 tsp. vanilla
2 C. mixed berries such as marionberries, blueberries, raspberries, and boysenberries, rinsed and drained
1/4 C. seedless blackberry, huckleberry, or salal jam

In a bowl, mix 1 C. flour and the brown sugar. With a pastry blender or fingers, cut or rub in butter to make fine crumbs. Add 1 T. water and stir with a fork until evenly moistened. Gather dough into a ball. On a lightly floured board, roll dough into an 11-inch round. Ease dough into a 9-inch tart pan with a removable rim; if dough tears, overlap edges slightly and press to seal. Gently press dough against bottom and side of pan. Fold excess dough down and flush with pan rim; press against pan side. Bake crust in a 325° oven until golden brown, about 20 minutes. Cool on a rack. In a bowl with a mixer, beat mascarpone, yogurt cheese, lemon peel, mint, powdered sugar, and vanilla until smooth. Spread evenly in crust. Arrange berries in a single layer over filling. In a 1- to 1 1/2-quart pan over medium heat, stir jam until melted, 2 to 3 minutes. Drizzle over berries. Remove pan rim and cut tart into wedges.

Melon and Goat Cheese Salad with Agrodolce Dressing

Melon and Goat Cheese Salad with Agrodolce Dressing

3/4 C. walnut halves
1 ripe cantaloupe (about 3 lb.)
6 C. tender watercress sprigs (about 6 oz.) or bite-size pieces frisée, rinsed and crisped
2 C. huckleberries or blueberries, rinsed
Agrodolce dressing
8 to 10 oz. fresh chèvre (goat cheese)
Fresh-ground pepper

Place walnuts in a 9-inch square or round pan and bake in a 350° regular or convection oven, shaking pan once, until golden brown under skins, about 10 minutes. Meanwhile, cut peel off melon; scoop out and discard seeds. Cut melon into 1/2-inch-thick crescents. On a large platter or on dinner or salad plates, arrange watercress, melon slices, and berries. Shortly before serving, drizzle about half the agrodolce dressing over fruit on platter or 1 to 2 T. over each serving. Cut chèvre into slices or break into chunks and distribute over salad. Sprinkle with toasted walnuts and pepper to taste. Offer remaining dressing to add to taste.

Purple Flash Spinach Salad

Purple Flash Spinach Salad

Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender.

1/3 C. slivered almonds
2 T. extra-virgin olive oil
1 T. red wine vinegar
1 tsp. Dijon mustard
2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
2 T. rosemary blossoms
1 C. purple or pink dianthus petals
1 1/2 T. chopped fresh lavender blossoms or 2 1/4 tsp. dried lavender
Salt and pepper

In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl. To bowl, add oil, vinegar, 1 T. water, and mustard; mix. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

 

Burrata cheese

Tomato slices

Asparagus spears

Proscuitto

Arugula

Fresh basil leaves

French bread slices

Good quality extra-virgin olive oil

Freshly ground pepper and kosher salt

 

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top French bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of French bread slices and burrata into chunks or sections. Layer in a bowl with tomato, prosciutto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil

Buffalo Mozzarella with Peas, Broad Beans, Mint, Lemon and Olive Oil (sprouting)

4 buffalo mozzarella balls

200g of fresh peas

200g of broad bean pods

1 handful of fresh mint, leaves removed from stalks, torn into small pieces

100g of pea shoots

olive oil

2 lemons, 1 cut into wedges

salt

pepper

 

Drain the mozzarella balls from their liquid and place on a tray. Cover in cling film and allow to come up to room temperature – this allows the cheese to soften and brings out the delicate flavor of the mozzarella Drop the broad beans into a pan of boiling water. After a minute, add the peas and allow to cook for another minute. Strain the beans and peas and immediately refresh in iced water for 5 minutes. Pop all of the broad beans out of their skins using the tip of a small knife and remove the little white germ, which can have a bitter flavor. Mix the broad beans and peas together with the mint and pea shoots. Add the juice of one lemon to taste and add a few drops of olive oil. Season with salt and pepper to taste. To plate, tear each mozzarella ball in half and season lightly. Divide piles of the broad beans, peas and pea shoots between four plates and top with the mozzarella. Finish with another spoonful of the peas and beans, some olive oil and a little more lemon juice. Garnish with the lemon wedges and serve.

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

Tomato, Camembert & Gruyere Tart

 

1 1/2 C. all purpose flour

6 T. cold unsalted butter (3/4 stick), cut into 1/2-inch pieces

1/2 tsp. salt

1/2 tsp. coarsely ground pepper

2–3 T. extra virgin olive oil

1 T. water

1 T. Dijon mustard

1/2 C. Gruyere, grated

4 plum tomatoes, cut into 1/2-inch slices and seeds removed

6 ounces Camembert, sliced into 1/8-inch strips

1/3 C. extra virgin olive oil

1/4 C. fresh parsley, chopped

1/4 C. fresh basil, chopped

1 tsp. fresh rosemary, finely chopped

1 T. fresh thyme leaves

1 clove garlic, minced

 

Make the tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal. Using a fork, mix in 2 T. of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional T. of oil. Gather into a ball, flatten into a disk, wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan. Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato slices and the Camembert over the Gruyere. In a small bowl, mix the extra virgin olive oil, all of the herbs and the garlic together and brush two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes. Remove the tart and brush it with the remaining oil. Serve warm.