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NOTE: to print these recipes copy and paste into a word processing document
or you're going to print off a LOT of pages.
Appetizers
Chile-Coconut Tomato Salad
1 1/2 cups shredded, unsweetened coconut
2 pounds fresh tomatoes, cut into big chunks
1/2 small red onion, slivered
1 fresh jalapeno, thinly sliced
Leaves from 1/4 bunch fresh cilantro
Handful fresh mint leaves
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 scallions, trimmed and chopped
Preheat the oven to 375 degrees F. Spread the coconut out in a thin
layer on a baking sheet and bake, shaking every now and then for even
cooking, until lightly browned, about 10 minutes.
In a big bowl, toss together the tomatoes, red onion, chile, cilantro,
mint, and salt and pepper. Drizzle with olive oil or with some remaining
Chile-Coconut Sauce and fold in the toasted coconut and scallions.
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Charred Tomato Salsa
This salsa is great on grilled steak or chicken tacos. It'll keep in the fridge for up to 1 week. Yields about 3/4 cup.
1 pound fresh ripe tomatoes
1 unpeeled medium clove garlic
1/2 medium chipotle from a can of chipotle chiles in adobo sauce
Kosher salt
1 Tbsp extra-virgin olive oil
2 Tbsp finely chopped fresh cilantro
1 1/2 tsp fresh lime juice
Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomates are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
In a blender,briefly puree the tomatoes and their juices, the garlic, chipotle chile, and 1/2 tsp salt - it needn't be perfectly smooth.
In a medium, heavy based saucepan, heat the oilover medium-high heat. When a drop of the pureed tomato mixture sizzles when added, pour in the remaining puree. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8-12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
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Greek Salad
3 ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1 cucumber, cut into bite-sized chunks
1 cup cooked orzo
¼ cup pine nuts, toasted
1 red bell pepper, seeded & chunked
1 green bell pepper, seeded & chunked
1can black olives
several sprigs fresh flat-leaf parsley, about ½ cup, chopped
¼ cup extra-virgin olive oil
3 Tbsp red wine vinegar
1 tsp dried oregano, crushed
coarse salt and black pepper
Pita bread
Combine vegetables, olives and parsley in a large bowl. Rest sliced
feta on the top of salad. Combine oil, vinegar and oregano in a small
plastic container with a lid. Shake vigorously to combine oil and vinegar
and pour over salad and cheese. Season with salt and pepper and let
the salad marinate until ready to serve. Serve salad with pita bread
blistered and warmed on a hot griddle.
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Bourekakia
(meat pastry triangles)
8 sheets phyllo dough, thawed
½ cup olive oil
1 pound ground lamb
1 tsp fennel seed
½ tsp cayenne pepper
½ cup finely chopped yellow onions
2 Tbsp minced garlic
1 ½ tsp salt
4 Tbsp Cajun seasoning
½ tsp ground black pepper
½ tsp ground nutmeg
2 Tbsp minced fresh oregano
1 cup crumbled feta
Preheat the oven to 375. Line a large baking sheet with parchment paper
and set aside. Lay the phyllo on the counter and cover with a damp cloth
or paper towels.
In a large skillet over medium-high heat, heat ¼ cup of the oil.
Add the lamb, fennel and cayenne pepper and cook, stirring, until no
longer pink, about 3 minutes. Add the onions, garlic, salt, Cajun seasoning,
pepper and nutmeg, and cook, stirring, for 3 minutes. Add the oregano,
stir well, and transfer to a large bowl. Add the cheese and mix well.
Place 4 sheets of phyllo on the counter in front of you, and re-cover
the remaining sheets. Brush the top sheet with 2 Tbsp of the oil. With
a knife, cut the sheets in half lengthwise and then in half again, leaving
4 piles of phyllo, each about 3-inches wide. Working with 1 pile of
phyllo, cover the remaining pieces. Place about ¼ cup of the
filling along the bottom of the phyllo. Bring up the bottom edge over
the filling, then fold into a triangle. Tuck the ends under and seal
with oil.
Repeat with the remaining phyllo and filling, placing the filled packages
on the prepared baking sheet. Bake until golden brown, about 12-15 minutes.
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Giavourlakia Avgolemono
(meatballs in wine sauce)
¾ pound ground lamb
¾ pound ground beef
1 small yellow skinned onion, minced
¼ cup flat-leaf parsley, chopped fine
Salt & fresh ground black pepper
1 Tbsp butter
1 Tbsp EVOO
1 cup dry white wine
½ lemon
Preheat a medium skillet over medium high heat.
Combine meats, onion, parsley, salt and pepper. Add butter and oil to
pan and begin rolling small, bite-sized balls, adding balls to pan as
you roll them. Cook balls 10-12 minutes, shaking pan occasionally to
brown equally on all sides. Deglaze pan with wine and allow wine to
reduce by half, 1 to 2 minutes. Remove pan from heat and squeeze the
juice of ½ lemon over the meatballs.
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Dolmades
(stuffed grape leaves)
½ cup EVOO
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 tsp grated lemon zest
½ cup pine nuts
1 cup long-grain rice
1 ½ cups chicken stock
2 Tbsp finely chopped dill
¼ cup finely chopped flat-leaf parsley
Salt & fresh ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced
To make the filling, coat a large sauté pan with ¼ cup
of the oil and place over medium heat. Add the onion, fennel and lemon
zest and stir until soft, about 10 minutes. Add the pine nuts and rice,
sauté for 2 minutes, stirring to coat. Pour in just ½
cup of the chicken stock and lower the heat. Simmer until the liquid
is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled
rice mixture into a bowl and add the dill and parsley. Season with salt
and pepper. Allow to cool.
Bring a big pot of water to a simmer. Blanch the grape leaves in the
hot water for 2-3 minutes until pliable. Drain then trim the stems and
any hard veins from the leaves. Pat dry with paper towels.
To assemble the dolmades, lay a grape leaf on a work surface, shiny-side
down. Put 2 Tbsp of the rice filling near the stem end. Fold the stem
end over the filling, then fold both sides toward the middle, and roll
up into a cigar. It should be snug but not tight, the rice will swell
once it is fully cooked. Squeeze lightly in the palm of your hand to
secure the roll. Repeat with remaining leaves and filling.
Place dolmades in a large Dutch oven or wide deep skillet, seam-side
down in a single layer. Pour the remaining cup of broth, remaining olive
oil and the lemon juice over the dolmades, the liquid should reach halfway
up the rolls, add some water if necessary. Cover the pan and simmer
over low heat for 30-40 minutes, until the dolmades are tender when
pierced with a fork. Serve warm, at room temperature or cool.
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Favas Ensalada
Ingredients:
5 cans fava beans
5 1/2 Tbsp crushed red pepper
4 clove garlic, chopped
3 large onions, cut into chunks
1 C. vegetable oil
2 Tbsp parsley, chopped
1/4 tsp salt
1/8 tsp black pepper
1 (6 oz) can tomato paste
1 1/2 tsp white wine vinegar
Directions:
Place Fava beans into a Dutch oven with 1 1/2 heaping Tbsp red pepper
and 1 large clove of garlic. Bring to a boil and let simmer for 20 minutes
stirring occasionally. In a large frying pan, add the onions, 1 cup
oil, 2 cloves garlic, 4 Tbsp crushed red pepper, parsley, salt, and
black pepper. Fry onions until tender and transparent. Add can of tomato
paste and white wine vinegar. Drain beans and place in large bowl. Add
onion mixture to beans and mix well. Let chill for 1 hour or serve at
room temperature.
Wine Recommendation: Spanish Red, Shiraz/Tempranillo
blend would work nicely.
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Dried Fruit Chutney
Ingredients:
1-1/2 cups dried apricots, coarsely chopped
1-1/2 cups dried peaches, coarsely chopped
1-1/2 cups dates, finely chopped
1-1/2 cups raisins
2 cups chopped onions
1-1/2 cups malt vinegar
1/2 cup water
1 cup sugar
1 tablespoon minced garlic
1 tablespoon mustard seeds, crushed and ground
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 tablespoon salt
Directions:
In a large enameled saucepan, combine the all of the ingredients. Bring
to a boil over high heat, stirring frequently. Reduce the heat to low
and simmer, partially covered, for about 1 hour. Chutney should be thick
enough to hold its shape. Serve with warm flat bread or on crackers
with cream cheese.
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Apple Cheddar Vichyssoise
Ingredients:
1 1/2 sticks butter
6 leeks, sliced
6 green onions, sliced
2 1/2 lbs potatoes, chopped
2 1/2 lbs apples, peeled, cored & chopped
Vegetable stock
8 ounces cheddar cheese, grated
2 1/2 cups milk or cream
Directions:
Saute leeks and green onions in butter over low heat until soft. Add
apples and potatoes to leeks. Add enough chicken stock to cover apples
and potatoes; bring to a boil. Reduce heat and simmer 1 hour. Remove
from heat; blend and press through sieve. Add cheese and return to heat;
heat slowly until cheese is melted. Add milk. Serve either warm or chilled.
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Artichoke Bruschetta
Ingredients:
1 6-ounce jar marinated artichoke hearts, drained, patted dry, chopped
½ c grated Romano cheese
1/3 c finely chopped red onion
5-6 Tbls mayonnaise
16-1/2 inch thick French bred baguette rounds
Directions:
Place artichoke hearts, cheese and onions in small bowl. Add just enough
mayonnaise to make a thick spread. Preheat broiler. Top bread rounds
with spread. Arrange on baking sheet. Bake until spread is heated through
and begins to brown, about 2 minutes.
Tip: The artichoke spread can be made up to 24 hours in
advance and kept refrigerated. Let it come up to room temperature before
broiling.
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Black Bean Pillows
Ingredients:
2 (15-ounce) cans black beans, drained
1 (4-ounce) can diced green chilies, drained
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 onion, chopped
3 cloves garlic, crushed
1 (16 ounce) package Cheddar cheese
1 box Fillo dough thawed
1 egg, beaten
Directions:
Preheat oven to 375 degrees. In a large bowl, mix the beans, green chiles,
tomatoes, onion and garlic. Separate the sheets of fillo dough and brush
each one lightly with butter before placing next one on top. In this
manner, layer 3 sheets together, do this with the remaining fillo sheets.
Cut the fillo layers into 4” squares. Spoon mixture into center
of each square. Brush edge of dough with egg wash and fold into triangles.
Bake in oven for 30 minutes or until filling is heated and the fillo
is golden.
Tip: Carefully read and follow directions for fillo dough.
Roll and freeze any additional sheets for a future use.
Wine Recommendation: A nice dry Merlot
or Carmenere
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Sweet Corn & Tomato Salad with Fresh Cilantro
Ingredients:
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into
1/2 inch pieces
3/4 c. finely chopped red onion
1/2 c. chopped fresh cilantro
1/4 c. extra virgin olive oil
1 Tbsp red wine vinegar
Directions:
Cook corn in large pot of boiling salted water until just tender, about
5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs.
Transfer corn to large bowl. Add remaining ingredients; toss to blend.
Season salad to taste with salt and pepper. Can be made 2 hours ahead.
Let stand at room temperature, tossing occasionally.
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Spinach Mini-Quiche
Ingredients:
2 9” rounds of pie crust (homemade or ready made)
2 slices bacon
1/4 c. chopped green onions
2 eggs
1/2 c. half-and-half
1/3 c. grated Parmesan cheese
1/4 tsp salt
1/8 tsp ground nutmeg
1 box frozen spinach, thawed, squeezed to drain
Directions:
Heat oven to 375°. Place one pie crust on work surface. With 2 1/2-inch
round cutter cut 12 rounds. Press each round in bottom and up sides
of ungreased mini muffin cup. Repeat with second pie crust.
In 8-inch skillet, cook bacon until brown and crisp; drain
on paper
towels. Add onions to same skillet with bacon drippings; cook 2 to 3
minutes, stirring constantly, until tender. Drain.
In medium bowl, place onions. Crumble bacon; add to onion.
Add eggs; beat well with fork. Stir in half-and-half, cheese, salt and
nutmeg. Stir in spinach. Divide mixture evenly into crust-lined cups.
Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan
on wire rack 10 minutes. With tip of knife, loosen and remove quiches
from cups. Serve warm or cool. Store in refrigerator.
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Mushroom Garlic Cream Tartlets
Ingredients:
2 Tbsp butter
1 pkg (8 oz) fresh mushroom, finely chopped
1 Tbsp flour
1 Tbsp finely chopped onion
2 garlic cloves, minced
1/2 c. whipping cream
2 Tbsp chopped fresh parsley
1 8-oz can refrigerated Crescent Dinner rolls
Directions:
Heat oven to 350°. Melt butter in large skillet over medium heat.
Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or
until vegetables are tender, stirring frequently. Add cream and cheese;
mix well. Cook 2 to 3 minutes or until most of liquid has evaporated,
stirring frequently.
Unroll dough into 2 long rectangles; firmly press perforations
to seal. Cut each rectangle into 12 squares. Place 1 square in each
of 24 ungreased miniature muffin cups. Firmly press in bottom and up
sides, leaving corners of dough extended over edges of each cup. Spoon
1 heaping teaspoon mushroom mixture into each cup. Bake at 350°
for 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool
5 minutes. Remove tartlets from pan. Serve warm, store in refrigerator.
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Spicy Tomato-Ginger Chutney
Ingredients:
2 1/2 lbs plum tomatoes, chopped
1 1/2 C. chopped onion
1/2 C. apple cider vinegar
1/4 C. Sugar
3 garlic cloves, pressed
1 tbsp grated, peeled fresh ginger
1 tsp mustard seeds
1 tsp ground cumin
1 cinnamon stick
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground cloves
Directions:
Simmer all ingredients in large pot until reduced to 3 1/2 cups, stirring
occasionally, about 35 minutes. Season with salt and pepper. Cool and
serve at room temperature with slices of pita or french bread.
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Olive Oil and Parmesan Dip
Ingredients:
1 1/4 C extra virgin olive oil
1 C. freshly grated Parmesan cheese
1/2 C. minced fresh Italian parsley
2 tbsp minced fresh oregano
1 garlic clove, minced
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp dried crushed red pepper
Directions:
Mix all ingredients in large bowl to blend. Serve dip at room temperature.
Wine Recommendation: Pinot Grigio
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Roasted Red Pepper and Feta Dip
Ingredients:
4 red bell peppers
1/4 C. extra virgin olive oil
2 garlic cloves, peeled
2 C. crumbled feta cheese
Directions:
Char peppers directly over gas flame or in broiler until blackened on
all sides. Enclose in paper bag 10 minutes. Peel, seed and quarter peppers.
Puree peppers, oil, garlic and cheese in processor. Season with salt
and pepper. Chill at least 3 hours or overnight.
Wine Recommendation: Pinot Noir
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Chickpea Salad
Ingredients:
2 cans chickpeas
4 red peppers (pimientos del piquillo)
Small bunch of spring onions
1 small clove of garlic
1 large tomato
3-5 Tbsp Fresh parsley, chopped
1/2 C Extra virgin olive oil
1/4 C White wine vinegar
Salt and fresh ground black pepper
2 C. ham, cubed
Directions:
Drain and rinse the chickpeas (if using dried chickpeas, soak overnight
and then boil the next day in a pressure cooker for 10 minutes or boil
for 1 hour 10 minutes in a pan).
Prepare the tomato by blanching it and removing the skin
and pips. Cut it into small cubes and place in a bowl.
Add the red peppers to the tomato (if you can’t
find pimientos del piquillo you will need to roast the red peppers for
about 20 minutes and then remove the skin and cut into strips).
Cut the ham into cubes and add to the bowl. Dress with
olive oil and white wine vinegar. Season with salt and pepper. Add the
chickpeas to the salad mixture. Garnish with fresh parsley and serve.
Wine Recommendation: Spanish White -
a Rioja works very nicely.
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Italian Bread Salad
Ingredients:
1/2 C Lemon Juice
3 Tbsp olive oil
2 medium cloves garlic, mashed
8 medium plum tomatoes, quartered lengthwise
1/3 C chopped green onions or minced red onion
2 sprigs fresh Italian parsley
1/2 lb day-old crusty Italian bread loaf
Salt and fresh ground black pepper
Fresh basil leaves
Directions:
Cut bread lengthwise and into quarters. Under broiler in oven place
bread and toast until browned, almost charred turning once.
While bread cools, in a large bowl, combine tomatoes and
onions. In a small bowl blend lemon juice, oil and garlic, add to tomatoes
and onions. Just before serving, toss in bread cubes. Season with salt
and pepper and garnish with basil leaves.
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Southern Chopped Salad
Ingredients:
For the Dressing:
1 clove garlic, peeled and minced
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp fresh thyme leaves, chopped
Dash of Worcestershire sauce
¾ C olive oil
Salt and fresh ground black pepper
For the Salad:
3 slices sourdough bread, crusts removed, cut into 1” pieces
2 tbsp butter, melted
1 tbsp fresh grated parmesan
Salt and fresh ground black pepper
2 ears fresh corn, shucked
1 red onion, peeled and thickly sliced
¼ C toasted pecans, chopped
4 slices cooked bacon, chopped
1 C cooked, boneless chicken, preferably barbecued, chopped
¾ c grated cheddar cheese
1 head iceberg lettuce, cored and sliced
4 large romaine lettuce leaves, sliced
12-16 grape tomatoes, halved
½ cucumber, halved lengthwise, seeded and sliced
4-6 tbsp tomato-based barbecue sauce
Directions:
For the dressing: Whisk garlic, vinegar, mustard, thyme and Worcestershire
in a medium bowl. Gradually whisk in oil until emulsified; season with
salt and pepper to taste.
For the salad: Preheat oven to 350 degrees. Put bread,
butter, parmesan, and salt and pepper to taste in small bowl and toss
to combine. Spread bread in a single layer on a baking sheet and bake,
stirring halfway through, until dry, 15-20 minutes.
Grill corn and onions over medium-hot coals until cooked
through and browned on all sides (corn takes 20-25 minutes; onions 8-10).
Let cool, then cut kernels from cobs, discarding cobs; chop onions.
Put croutons, pecans, corn, onions, bacon, chicken, cheddar,
lettuces, tomatoes, cucumbers, and dressing in a large bowl and toss
to combine. To serve, divide salad between 4-6 large bowls and drizzle
with barbecue sauce.
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Stuffed Lychees
Ingredients:
2 cans lychee fruit (pits removed)
8 oz cream cheese
1 Tbsp dry sherry
1/4 tsp salt
3 Tbsp chopped macadamia nuts (if salted, don’t add 1/4 tsp salt)
2 Tbsp chopped crystallized ginger
Directions:
Drain lychees. In small bowl of electric mixer, beat cream cheese with
sherry and salt until mixture is smooth. Stir in remaining ingredients.
Using a pastry bag with large tip, squeeze mixture into center of lychees.
Serve chilled.
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Cider Salad
Ingredients:
3-oz package lemon gelatin
2 cups hot cider
2 Tbsp lemon juice
1 cup chopped red apples
1/2 cup broken walnuts
1/2 cup sliced pitted dates
1 Tbsp grated orange rind
Lettuce leaves
Directions:
Dissolve gelatin in hot cider. Add lemon juice and chill until partially
set. Fold in apples, walnuts, dates and orange rind. Turn into mold,
chill until firm. Serve on lettuce leaves. Makes 8 servings.
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Spicy Pumpkin Bisque
Ingredients:
1/2 C butter
2 C onion, chopped
1 C celery, chopped
6 garlic cloves, minced
8 C vegetable or chicken stock
2 C tomatoes, chopped
4 bay leaves
1 tsp nutmeg, freshly grated
1 tsp cayenne pepper
4 C pumpkin puree
2 C heavy cream (optional)
Salt and fresh ground black pepper
1/4 C Italian parsley, chopped
4 slices of cooked bacon, crumbled
Directions:
Melt the butter in a large stockpot. Add onions, celery and garlic and
sauté until onions are clear. Add stock, tomatoes, bay leaves,
nutmeg and cayenne pepper. Bring to boil. Reduce heat to a simmer and
cover. Cook until vegetables are very soft, about 20 minutes.
Strain and reserve the liquid. In a food processor or blender, puree
half of the vegetables with some of the liquid. In the stockpot, combine
the remaining liquid, whole and pureed vegetables and pumpkin. Heat
through while stirring, about 10 minutes. Add cream if desired. Season
with salt and pepper. Keep heating for 5 minutes more, while stirring.
Garnish with parsley and bacon and serve.
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Coconut-Cashew Basmati Rice Salad
Ingredients:
3 Tbsp peanut oil, plus 1 Tbsp for the cashews
1 medium yellow onion, peeled and thinly sliced
1 clove garlic, chopped
1 Tbsp grated fresh ginger
2 C basmati rice, rinsed several times in water and drained well
Salt and fresh ground black pepper
1/4 C raw cashews, halved
2 C unsweetened coconut milk
2 C water
1/2 C thinly sliced green onion
1/4 C grated fresh coconut
Directions:
Heat oil in a medium saucepan. Add onion, garlic and ginger and cook
until soft. Add the drained rice, salt and pepper and cook for 3-4 minutes.
While the rice is cooking, heat the remaining tablespoon of oil in
a small sauté pan over medium heat. Add the cashews and cook
until lightly golden brown. Drain on paper towels.
Place coconut milk and water in a medium saucepan and bring to a simmer.
Add the hot liquid to the rice and bring to a boil.
Reduce the heat, cover and cook for about 15-20 minutes. When the rice
is cooked, remove from the oven and fold in the green onion, and coconut.
Spoon the rice onto a platter and garnish with the toasted coconut.
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Caponata in Lettuce Cups
Ingredients:
12 whole lettuce leaves
10 cups ice water
About 1/3 cup extra-virgin olive oil
2 tablespoons minced garlic
1 1/2 cups diced onion (1/4-inch dice)
Salt and freshly ground black pepper
2 anchovy fillets, chopped
2 teaspoons chili flakes
2 tablespoons caper juice
1/3 cup balsamic vinegar
1 eggplant (about 1 pound) peeled and diced into small pieces
1 tablespoon roughly chopped capers
1/2 cup roasted red bell peppers (1/4-inch dice)
1 tablespoon finely chopped flat-leaf parsley
Directions:
Soak lettuce leaves for about 10 minutes in ice water to reduce bitterness.
Wrap in damp paper towel to keep moist until ready to serve.
In large saute pan, heat 2 tablespoons olive oil over medium-high heat
until hot. Add the garlic and saute briefly until brown. Add the onion
and brown lightly, about 3 minutes. Reduce the heat to medium, add a
pinch each of salt and pepper (go easy on the salt because the anchovies
will add that extra bit of saltiness). Continue to cook until the onion
is well browned, about 5 minutes. Add the anchovies and cook and stir
until they melt into the onion. Add the chili flakes, then the caper
juice and stand back to avoid getting splattered. Stir and scrape all
around the pan. Add 1/4 cup of the vinegar, return the heat to high,
and boil until reduced and thick, 1 to 2
minutes.
In a separate pan, heat 2 tablespoons of the olive oil in a large saute
pan over medium-high heat until hot. Add the eggplant and saute until
browned and cooked through, about 6 minutes. Saute only a small bunch
at a time, to avoid letting the eggplant boil in its own juices. If
the pan gets too dry, add more olive oil as the cooking progresses -
if you add too much olive oil early in the process, the eggplant will
absorb all of it and still need more. Make sure to scrape the bottom
of the pan well so nothing burns. Season with salt and pepper. Scrape
into a bowl.
Add the garlic-anchovy mixture to the eggplant with the capers and remaining
vinegar. Stir well, then scrape into a bowl. Stir in the roasted peppers
and parsley and taste again for seasoning. Let cool to room temperature
before serving.
When ready to assemble, place 1 to 2 tablespoons of caponata in chilled
lettuce cups. Wrap into ball and enjoy.
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Pear and Blue Cheese Salad
2/3 C nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 head arugula, endive or other lettuce variety
1 Tbsp cider vinegar
2 tsp whole-grain mustard
1/4 tsp kosher salt, plus more to taste
Freshly ground black pepper
3 Tbsp extra-virgin olive oil
2 ripe pears (Anjou, Bartlett or Comice)
2 ounces mild blue cheese (about 1/2 C loosely packed crumbles)
Preheat oven to 350-degrees. Spread the nuts on a sheet pan in a single
layer. Bake, shaking the pan occasionally, until the nuts are toasted
and fragrant, about 7-10 minutes. Let the nuts cool, and then coarsely
chop.
Trim the stems of the watercress and core the lettuce. Wash and dry
the leaves. Meanwhile, Whisk the vinegar and mustard together in a large
salad bowl. Season with the 1/4 tsp salt and some pepper. Gradually
whisk in the olive oil, starting with a few drops and then adding the
rest in a steady stream, to make a smooth, slightly thick dressing.
Chop lettuce and watercress; add to the bowl. Quarter and core the
unpeeled pears and thinly slice; add to the salad. Scatter the cheese
and nuts over the salad, and season with salt and pepper to taste. Toss
the salad gently to evenly dress all the greens. Serves 4-6.
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Pea Pod Wrap-Ups
1 lb cooked deveined peeled large shrimp
1 C Asian ginger dressing
6 oz fresh snow pea pods (about 35)
Toothpicks or appetizer picks
In medium bowl, place shrimp. Pour dressing evenly over shrimp; toss
to coat. Cover; refrigerate 1 hour. Meanwhile, remove stem and strings
from pea pods. To partially cook pea pods, place in boiling water about
1 minute or until pea pods turn bright green. Drain; rinse with cold
water and dry.
Drain dressing from shrimp. Wrap 1 pea pod around each shrimp; secure
with toothpick. Cover; refrigerate until serving time.
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Cucumber Bowls with Pineapple Salsa
2 large cucumbers
1 6-ounce jar prepared salsa
¼ C crushed pineapple
Fresh ground black pepper and salt
In a bowl, mix together the salsa and pineapple. Salt and pepper to
taste.
Trim ends from cucumbers and remove peel. Cut each cucumber into 2
inch “tubes”. Using a tea spoon, gently core out the seeds
leaving 1/2” at bottom to form a bowl. Place on serving tray.
Spoon salsa into “bowls” and top with minced parsley.
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Rumaki
1 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced gingerroot
1 teaspoon minced garlic
12 ounces chicken livers, rinsed, drained and cut into 24 pieces
4 cups vegetable oil
1 (4-ounce) can water chestnuts, drained and cut into 24 pieces
12 slices bacon, cut in half lengthwise
Skewers or toothpicks
In a shallow bowl, combine the soy sauce, sherry, ginger and garlic.
Add the chicken livers and toss to coat. Let marinate refrigerated for
2 to 4 hours.
Place the oil in a deep pot or a fryer and heat to 350 degrees F. Place
the bacon flat on a work surface and scrape with the back of a knife
to prevent from shrinking while cooking. Remove the livers from the
marinade and pat dry. Place 1 chicken liver piece on each bacon half
and top with a water chestnut slice. Roll up to enclose the livers and
chestnuts in the bacon. Secure with a toothpick or long skewer.
Carefully add to the hot oil in batches. Fry until golden brown and
the livers are cooked through, about 3 minutes. Remove and drain on
paper towels. Remove the skewers or toothpicks and place the rumaki
on a platter. Serve immediately.
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Teriyaki Chicken Wings
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
2 fresh red chiles, halved
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
Chicken Wings:
2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry
Sea salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted, for garnish
1/2 bunch fresh cilantro, chopped, for garnish
Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice,
hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic,
and ginger in a pot. Bring to a slow boil and cook, stirring, until
thickened, about 20 minutes.
Preheat the oven to 400 degrees F.
Season the chicken wings generously with salt and pepper. Lay the chicken
wings in a single layer on a sheet pan. Bake for 20 minutes or until
the skin gets crispy. With tongs, dip the wings in the teriyaki sauce
and return to the oven for 10 to 15 minutes to glaze. An impressive
presentation is to serve these chicken wings family style; arrange them
on a large platter, pour the remaining sauce over them and sprinkle
with sesame seeds and cilantro.
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Ricotta-Stuffed Bacon-Wrapped Dates
1 pound (about 12 to 13 slices) bacon, preferably thick-cut
25 Medjool dates (about 3/4 pound)
1/3 cup ricotta cheese
Special Equipment: toothpicks, a bamboo skewer for removing pits
Preheat oven to 450 degrees F.
Cut the bacon in half lengthwise to make twice as many slices. Set
aside. To remove the pits from the dates, cut the tips off each end
of the dates and insert the flat end of the skewer until it pushes the
pit out of the date. Repeat with remaining dates.
Place the ricotta in the bottom corner of a strong plastic bag and seal
tightly. Use scissors to cut a small hole in the tip of 1 of the corners.
Now use the bag like a piping bag to fill the dates with the cheese.
Wrap the ricotta stuffed dates with a slice of bacon and secure with
a toothpick through the belly of the date. Arrange all the prepared
dates on a parchment-lined baking sheet, allowing at least a little
space between each one for good browning. Roast for 15 to 20 minutes
or until bacon is browned and crispy. Remove from the baking sheet and
gently remove toothpicks. Serve immediately.
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Sherry Garlic Beef, Sherry Garlic Mushrooms, Grilled Spicy Sausage
1/2 cup parsley leaves, a couple of handfuls
8 cloves garlic, cracked away from skins
1 pound chorizo sausage, casings removed (or another spicy sausage)
1/4 cup extra-virgin olive oil
1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite
sized pieces
Coarse salt and pepper
24 medium to large mushroom caps
1 cup dry sherry
Preheat a grill pan over medium high heat.
Place parsley and garlic in food processor and chop. Heat a large,
heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices.
Grill 2 minutes on each side. Transfer to a serving dish.
To the hot skillet, add about 2 tablespoons extra-virgin olive oil,
2 turns of the pan. Add meat and sear the pieces on all sides to caramelize
it evenly. Add half of the garlic and parsley mixture to the pan. Turn
to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry
and turn the meat in the wine as it deglazes the pan. Transfer to a
serving dish and cover with loose foil to keep warm. Return pan to heat.
Repeat the same process with the mushrooms: add extra-virgin olive
oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms,
cook 3 or 4 minutes to char edges and soften, add parsley and garlic,
then salt and pepper, then sherry. Reduce sherry while scraping up pan
drippings and remove to serving dish.
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Chick-Peas and Spinach Tapas
10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen
leaf spinach
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
If using fresh spinach: Cook the spinach in a saucepan with the water
clinging to its leaves, stirring, until wilted. Drain, squeeze dry,
and finely chop. If using frozen spinach, follow package directions,
drain, squeeze dry, and finely chop.
In a bowl combine the spinach with the chick peas, pepper, chives, lemon
juice, oil, salt, and pepper. Serve as is or chilled with toasted bread
or as a filling for pita pockets.
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Crab Croquettes
2 cups water
1 cup long-grain rice (recommended: Zatarain's)
4 tablespoons butter
1 pound fresh shrimp, peeled, deveined and finely chopped
8 ounces crabmeat
1 cup finely chopped green onions
1/2 cup finely chopped seeded jalapenos
4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Essence, recipe follows
1/2 cup all-purpose flour
4 eggs, lightly beaten
Vegetable oil or peanut oil for frying
White saltine cracker crumbs
Garlic Aioli, recipe follows
Bring 2 cups salted water to a boil in a medium pot. Add the rice,
reduce heat to medium-low and cook until done, about 20 to 25 minutes.
Remove pot from the heat and add the butter to the warm rice and stir
to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon
juice, salt, pepper and Essence and stir to combine. Stir in flour and
eggs. Be careful not to break up the crabmeat when mixing the ingredients.
Transfer the mixture to a storage container and refrigerate for 2 hours.
In a large heavy-bottomed sauce pan, pour enough oil to fill the pan
about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer
inserted in the oil reaches 360 degrees F. (If you don't have a thermometer,
a cube of bread will brown in about 3 minutes.)
Remove the croquette mixture from refrigerator and shape into 1/2-inch
to 3/4-inch thick patties and coat with white cracker crumbs. Use an
ice cream scoop to keep portion sizes the same.
Fry the croquettes until golden brown on both sides. Drain on paper
towels and season with salt. Serve with Garlic Aioli.
Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking," by Emeril Lagasse
and Jessie Tirsch
Published by William Morrow, 1993.
Garlic Aioli:
4 egg yolks
2 tablespoons Dijon mustard (recommended: Grey Poupon) or Creole mustard
10 cloves garlic
1 1/2 cups extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Combine the egg yolks, mustard and garlic cloves in a food processor.
While processing, add 1 cup of the olive oil in a fine stream to make
an emulsion. Add lemon juice, salt, black pepper and cayenne, and then
the remaining oil. Process until thick and smooth.
Cook's note: You can make this ahead of time and refrigerate until
needed.
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Pesto Cheesecake
2 Tbsp dry bread crumbs
1 Tbsp olive oil
1 small diced white onion
1 Tbsp chopped garlic
1 Tbsp cracked black pepper
12 oz cream cheese, at room temp
1/3 C prepared basil pesto
2 large eggs
2 Tbsp fresh lemon juice
1 Tbsp all-purpose flour
1/2 tsp salt
1 1/2 C shredded fontina cheese
Preheat the oven to 325. Spray a 10-inch springform cake
pan with non-stick cooking spray. Sprinkle the bread crumbs evenly over
the bottom of the pan.
In a small skillet, heat the olive oil. Add the onion, garlic and pepper.
Saute for 4 minutes stirring often. Remove from heat and let cool completely.
Using an electric mixer, gently mix the cream cheese, pesto, eggs, lemon
juice, flour and salt until smooth. Gradually fold in the fontina cheese
and the onion mixture, and mix until blended. Pour the mixture into
the prepared springform pan and smooth the top with a spatula. Bake
for 50-60 minutes, or until slightly golden on top and set. Remove from
the oven and allow to cool to room temperature before loosely covering
and placing in the refrigerator to chill until ready to serve. To serve
ring with sliced baguettes, crackers, or flatbread. Serve at room temperature.
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Spanish Corn Cakes
1/2 C butter
1/3 C corn flour
1/4 C water
1 1/2 C creamed corn
1/4 C cornmeal
1/3 C white sugar
2 Tbsp heavy cream
1/4 tsp salt
1/2 tsp baking powder
Preheat oven to 345. In a medium bowl, beat butter with electric mixer
until creamy. Add corn flour and water and beat until well combined.
Stir in the creamed corn and the cornmeal into the butter mixture.
In a separate bowl, stir together sugar, cream, salt and baking powder
until well combined. Stir sugar mixture into butter mixture and pour
all into a 9x9-inch baking dish. Cover with foil.
Line a roasting pan with a damp kitchen towel. Place baking dish on
towel, inside roasting pan and place roasting pan on oven rack. Fill
roasting pan with boiling water to reach halfway up the sides of the
baking dish. Bake 50-60 minutes or until pick inserted in center comes
out clean. Remove baking dish from water bath and let rest 10 minutes.
Serve using ice cream scoop or large spoon.
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Stuffed Artichokes
2 lemons, halved
3 whole garlic cloves, smashed
6 large artichokes
1 lemon, juiced
1/3 C chopped fresh Italian parsley leaves
¼ C chopped fresh basil leaves
¼ C chopped fresh mint leaves
2 garlic cloves, minced
2 tsp grated lemon peel
4 Tbsp drained capers
6 oz Italian bread, crust trimmed, bread cut into 1/2 –inch cubes
2 pounds carrot, diced and steamed until tender
Salt and fresh ground black pepper
3 Tbsp extra-virgin olive oil
12 fresh Italian parsley sprigs, for garnish
Squeeze the juice from the lemon halves into a large pot of cold water;
add the squeezed lemon halves ad the whole garlic. Cut off the top quarter
of each artichoke and discard. Use a small sharp knife to trim the stem
off the artichokes. Starting at the base, bend the tough outer leaves
back and snap off where they break naturally, leaving the tender inner
leaves. Trim the outside of the base until no dark green areas remain.
Cut the artichokes in half and then into quarters. Cut out the fibrous
choke and small purple-tipped leaves. Submerge the artichoke quarters
into the lemon water. Cover and boil until the artichokes are tender,
about 45 minutes. Drain. Set the artichoke quarters aside to cool to
room temperature.
Mix together lemon juice, herbs, garlic, lemon peel, capers, bread and
carrot into a large bowl. Season with salt and pepper to taste.
Arrange artichokes, cut side up on 2 platters. Spoon the carrot mixture
into the center of the artichoke quarters, dividing equally. Drizzle
with olive oil. Garnish with the parsley sprigs and serve.
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Red Pepper Carrot Soup
1 medium sweet red pepper
1 pound carrots, sliced
1 medium onion, chopped
2 Tbsp uncooked long grain rice
2 Tbsp butter
2 cans (14 1/2 oz each) chicken broth
2 C water
1/3 C orange juice
4 1/2 tsp snipped fresh dill
2 tsp grated orange peel
1/2 tsp salt
1/2 tsp each dried marjoram, thyme & rosemary, crushed
1/2 tsp rubbed sage
1/4 tsp pepper
Broil red pepper 4 in from the heat until skin is blistered, about 6
minutes. With tongs, rotate pepper a quarter turn. Broil and rotate
until all sides are blistered and blackened. Immediately place pepper
in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred
skin. Remove stem and seeds; set pepper aside
In a large saucepan, cook the carrots, onion and rice in butter until
onion is tender. Stir in the broth, water, orange juice, dill, orange
peel, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until carrots and
rice are tender. Cook for 10 minutes.
In a blender, puree carrot mixture and roasted pepper in small batches.
Return to the pan; heat through. Yield: 4 servings.
Crunchy Onion Sticks
2 eggs, lightly beaten
2 Tbsp butter, melted
1 tsp all-purpose flour
1/2 tsp garlic salt
1/2 tsp dried parsley flakes
1/4 tsp onion salt
2 cans (2.8 oz each) french-fried onions, crushed
1 tube (8 oz) refrigerated crescent rolls
In a shallow bowl, combine the first six ingredients. Place the onions
in another shallow bowl. Separate crescent dough into four rectangles;
seal perforations. Cut each rectangle into eight strips. Dip each strip
in egg mixture, then roll in onions.
Place 2 inches apart on ungreased baking sheets. Bake at 375 for 10-12
minutes or until golden brown. Immediately remove from pans to wire
racks. Serve warm. Yield: 32 appetizers.
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Double Blueberry Crostini
1/3 C dried blueberries
2 3-oz packages cream cheese, softened
2 Tbsp chopped pecans, toasted
1 tsp finely chopped, peeled fresh ginger
1 tsp lime juice
1 16-oz loaf French bread, cut into 1/2” slices
Chutney
1 1/2 C blueberries
3/4 C packed brown sugar
1/3 C dried apricot halves, chopped
1/3 C golden raising
2 Tbsp peeled and finely chopped fresh ginger
2 Tbsp grape juice
3/4 tsp ground cardamom
1/4 tsp cayenne pepper
To prepare fresh cranberry-ginger chutney by combining all ingredients
into a medium saucepan; cook and stir over medium heat until sugar is
dissolved. Cook, uncovered for 3-4 minutes more or until the blue-berries
pop, stirring occasionally. Transfer to a medium bowl; let stand about
1 hour or until completely cool.
In a small bowl, place dried blueberries; add enough boiling water to
cover. Let stand for 15 minutes and drain well.
In a medium mixing bowl beat cream cheese with an electric mixer until
smooth. Beat in drained blueberries, pecans, ginger and lime juice;
set aside.
Place bread slices on a large baking sheet in one layer. Bake in a 375
oven for 6-8 minutes or until edges just start to brown. Cool slightly.
Spread bread with blueberry-cheese mixture. Top each with a dollop of
chutney.
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White Sangria
1 C simple syrup (1/2 C sugar dissolved in 1/2 C Water)
1/2 C white rum
2 bottles dry white wine
2-3 C sparkling soda water
1 lime, sliced
1 lemon, sliced
1 C raspberries
1 C strawberries, sliced
Mix all ingredients together in a large pitcher and refrigerate until
ready to serve.
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Provencal Vegetable Soup
2 Tbsp olive oil
2 C chopped onions
2 C chopped leeks, white and green parts
2 C 1/2” diced celery
3 C 1/2” diced boiling potatoes
3 C 1/2” diced carrots
1 1/2 Tbsp kosher salt
1 tsp fresh ground black pepper
3 quarts chicken stock
1 tsp saffron threads
2 C rice
1 C Pistou, recipe follows
Fresh ground Parmesan for serving
Heat the olive oil in a large stockpot, add the onions, and sauté
over low heat for 10 minutes, or until translucent. Add the leeks, celery,
potatoes, carrots, salt and pepper and sauté over medium heat
for another 5 minutes. Add the chicken stock, saffron and rice, bring
to a boil then simmer uncovered for 45 minutes until all vegetables
are tender and rice is cooked.
To serve, whisk 1/4 cup of the pistou into the hot soup, then season
to taste. Depending on the saltiness of your chicken stock, you may
need to add more salt. Serve with grated Parmesan cheese and crusty
warm French bread.
Pistou
4 large garlic cloves
1/4 C tomato paste
24 large basil leaves
1/2 C fresh grated parmesan
1/2 C olive oil
Place the garlic, tomato paste, basil and Parmesan in the bowl of a
food processor and puree. With the motor running, slowly pour the olive
oil down the feed tube to make a paste. Pack into a container, pour
a film of olive oil on top and close the lid. Yield: 1 cup.
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Waldorf Salad
1/2 C walnut pieces
1/2 C non-fat yogurt
2 Tbsp light mayonnaise
2 Tbsp minced fresh parsley
1 tsp honey
1/2 lemon, zest finely grated
Fresh ground black pepper
2 large crisp apples, such as Gala
2 ribs celery with leaves, sliced into 1/2 inch thick pieces with leaves
chopped
1/4 C raisins
1/2 lemon, juiced
1 head lettuce, trimmed, washed and dried
Spread the nuts on a baking sheet and toast them in the oven for 8-10
minutes. Set aside to cool.
Whisk the yogurt, mayonnaise, parsley, hone, and lemon zest in a large
bowl and season generously with pepper.
Halve, core and cut the apples into 3/4 inch pieces, leaving the skin
intact. Add the apples, celery and raisins to the bowl, and sprinkle
with the lemon juice; then toss with the dressing. Cover and refrigerate
if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce
leaves on a large platter, or divide them among 4 salad plates. Place
the salad on the lettuce and serve.
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Italian Wedding Soup
1 48-oz can chicken broth
1 10-oz package frozen chopped spinach, thawed and drained
2 onions, chopped
2 C carrot, chopped
2 stalks celery, chopped
3 oz dry pasta
2 C potatoes, cubed
1 can kidney beans, drained and rinsed
Salt and fresh ground black pepper to taste
In a large pot over medium heat, combine all ingredients except pasta. Mix well and allow to simmer until vegetables are cooked and tender.
Allow the soup to simmer for 1 hour, add the pasta 30 minutes before serving and adjust seasonings.
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Antipasto Salad
½ head romaine lettuce, cut into bite-size pieces
½ head butter lettuce, cut into bite-size pieces
½ head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans
1 cup rinsed canned garbanzo beans
6 oz provolone cubed
4 Roma tomatoes, coarsely chopped
Red Wine Vinaigrette (recipe follows)
Salt and fresh ground black pepper
Combine first seven ingredients in a large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper to taste. Store in refrigerator for up to 24 hours. Before serving, add lettuce and toss all ingredients to coat.
Red Wine Vinaigrette
½ C red wine vinegar
3 Tbsp lemon juice
1 tsp honey
2 tsp salt
1 C olive oil
Salt and fresh ground black pepper
Mix the vinegar, lemon juice, honey and salt in a blender. With the machine running, gradually blend in the oil. Season with salt and pepper to taste.
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Salsa Cheesecake
2 8-oz packages cream cheese, softened
2 C shredded Monterey Jack cheese
2 C sour cream, divided
3 eggs, lightly beaten
1 C salsa
1 can (4-oz) chopped green chilies, drained
Guacamole
1 medium tomato, diced
Tortilla chips or crackers
In a small bowl, beat the cream cheese and Monterey jack cheese until light and fluffy. Beat in 1 C sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies.
Pour into a greased 9-inch springform pan. Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set.
Remove from the oven; immediately spread with remaining sour cream. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight.
To serve, remove sides of pan. Garnish with the guacamole and diced tomato. Serve with tortilla chips or crackers.
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Potato and Leek Soup (Vichyssoise)
3 T Butter
3 C Leeks, sliced & washed
4 C Potatoes, peeled & diced
Salt
Fresh Ground Black Pepper
8 C Water
2 C Heavy (Whipping) Cream
Melt the butter in a large heavy sauce pan. Add the leeks and cook over medium heat, stirring occasionally until softened. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are fork tender. Working in small batches, place 3/4 of the soup in a blender and puree.
Return to pot. Stir in cream. Serve hot or cold.
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Blue Cheese and Walnut Crustini
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and
pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parsley.
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Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2 pound) butternut squash, peeled & diced 3/4”
Good olive oil
1 Tbsp pure maple syrup
Kosher salt and freshly ground black pepper
3 Tbsp dried cranberries
3/4 C apple cider or apple juice
2 Tbsp cider vinegar
2 Tbsp minced shallots
2 tsp Dijon mustard
Mixed greens, washed and dried
1/2 C walnut halves, toasted
3/4 C freshly grated Parmesan
Preheat the oven to 400 degrees.
Place the butternut squash on a sheet pan. Add 2 Tbsp olive oil, maple syrup, 1 tsp salt and 1/2 tsp pepper and toss. Roast the squash for 15-20 minutes, turning once, until tender. Add the cranberries for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the cider is reduced to about 1/4 C. Off the heat, whisk in the mustard, 1/2 C olive oil, 1 tsp salt and 1/2 tsp of pepper.
Place the salad greens in a large salad bowl and add the roasted squash mixture, the walnuts and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
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Hot Artichoke Dip with Flat Bread
2 (14 ounce) cans artichoke hearts, drained
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
1 teaspoon dried parsley
¼ tsp cayenne pepper
Preheat oven to 350 degrees F (175 degrees C).
Drain the artichokes, squeeze the juice out of them, pull them apart and place in a 1-quart casserole dish.
In a medium-sized mixing bowl, combine Mozzarella cheese, Parmesan cheese, pepper and mayonnaise. Pour this mixture into the casserole and mix well until the artichoke hearts are mixed in well. Sprinkle the parsley over the top.
Bake at 350 degrees F for 40 minutes, or until the dip is brown on top.
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Spicy Curry Pumpkin Soup
2 medium onions, finely chopped (2 cups)
2 Tbsp unsalted butter
2 large garlic cloves, minced
1 1/2 Tbsp minced peeled fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1/8 tsp ground cardamom
1 1/2 tsp salt
3/4 tsp dried hot red pepper flakes
2 15-oz cans pumpkin puree
4 C water
1 1/2 C vegetable broth
1 14-oz can unsweetened coconut milk
1/4 C olive oil
2 tsp brown mustard seeds
2 Tbsp curry powder
Cook onions in butter in a heavy stock pot over low heat, stirring occasionally until softened 3-5 minutes. Add garlic and ginger, cook 1 minute stirring. Add cumin, coriander and cardamom and cook, stirring 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth and coconut milk.
Simmer uncovered, stirring occasionally 30 minutes. Puree soup in batches in a blender until smooth, transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
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Mango Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chili, minced (include seeds for a hotter taste if desired)
1 medium red bell pepper, diced
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
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Corn & Potato Chowder
1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley
Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes.
Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
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Black Bean and Corn Salad
1 15 oz can black beans, rinsed and drained
1 ½ C frozen corn, defrosted
½ C chopped green onions
2 fresh jalapeno peppers, seeded and minced
3 fresh plum tomatoes, seeded and chopped
1 /2 C fresh chopped cilantro
¼ C fresh chopped basil
2 Tbsp lime juice
1 Tbsp olive oil
½ to 1 tsp sugar (to taste)
Salt and fresh ground black pepper
In a large bowl combine first 9 ingredients. Toss to mix vegetables. Add sugar, salt and pepper to taste. The sugar helps balance the acidity from the tomatoes and lime juice. Chill before serving.
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Stuffed Mushrooms
20 medium fresh mushrooms
2 Tbsp butter
1 medium onion, finely chopped
1 garlic clove, minced
1 Tbsp flour
½ C whipping cream
1 10-oz package frozen chopped spinach, drained
¼ tsp basil
½ tsp Worcestershire sauce
Salt and pepper to taste
½ C grated cheese (Swiss or Mozzarella)
3 Tbsp Parmesan cheese
2 Tbsp bread crumbs
Wash mushrooms in cold water. Remove stems from mushrooms, reserving 10 stems. Finely chop stems. Melt butter in medium saucepan over medium heat. Add chopped mushroom stems, chopped onion and garlic clove. Saute until tender. Blend in flour. Stir in whipping cream, spinach basil, Worcestershire sauce, salt and pepper. Cook until slightly thickened. Lightly salt inside the mushroom caps. Fill with sautéed mixture. Sprinkle with mixture of Parmesan cheese and bread crumbs. Top with grated cheese. Spray baking dish with non-stick spray and place mushrooms in dish. Bake 20 minutes.
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Cheese Bennes
½ lb sharp cheddar cheese, grated
¼ lb margarine or butter, softened
½ tsp salt
Pinch cayenne
1 ¼ C sifted flour
½ cup benne seeds (sesame seeds) roasted
Cream first four ingredients together. Add flour and knead. Add seeds and knead dough. Four into four or five long thin rolls. Chill in wax paper several hours. Slice rolls into thin “dimes”. Bake at 350 for 10-15 minutes. If desired, sprinkle with salt while hot. Keep in tightly covered tin or place in freezer to keep for weeks.
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