I'm trying to find a handful of appetizer recipes that can be prepared ahead of time for parties and holidays. I made this recipe today and am freezing 2/3rds to try in December. The ones we ate today were pretty good for such an easy recipes. I used the reduced fat crescent rolls, though I'd hardly call this recipe a healthy snack.
Savory Parmesan Bites
from Southern Living
* 1 (8-ounce) package cream cheese, softened
* 1 cup grated Parmesan cheese, divided
* 1 small red bell pepper, chopped
* 1/4 cup fresh parsley, chopped
* 2 (8-ounce) cans refrigerated crescent dinner rolls
Stir together softened cream cheese, 3/4 cup cheese, bell pepper, and parsley.
Unroll crescent rolls, and separate each can into 4 rectangles, pressing perforations to seal. Spread 3 tablespoons cream cheese mixture on each rectangle. Roll up, starting at 1 short side, jelly-roll fashion. Cut each roll into 4 equal pieces, using a serrated knife. Place on ungreased baking sheets. Sprinkle bites with remaining ¼ cup cheese.
Bake at 350° for 13 to 15 minutes or until golden brown.
Note: To make ahead, place unbaked bites on ungreased baking sheets, and freeze 1 hour or until frozen. Place bites in zip-top plastic freezer bags; store in freezer up to 1 month. Place frozen bites on ungreased baking sheets. Bake at 350° for 15 to 17 minutes or until golden brown.
Sunday, November 8, 2009
Recipe #92: Savory Parmesan Bites
Recipe #91: Oatmeal Cookies
I made this recipe for Pres in August, and it turned out really well. I'm making them again today and am hoping they are just as good.
Oatmeal Cookies
from All Recipes
1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups quick cooking oats
1 cup chopped walnuts
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
Sunday, July 19, 2009
Recipe #90: Curried Bean Salad
I was lazy and used canned blacky beans and garbanzo beans. For the curry powder, I mixed together tumeric, garam masala, coriander, paprika, cumin, nutmeg, and cayenne pepper.
Curried Bean Salad
From 101 Cookbooks.com
3 cups cooked beans - whatever your preference.
1 cup cooked black lentils*
1/2 medium red onion, thinly sliced into crescents
3/4 cup celery, chopped
1 clove garlic
1/2 teaspoon of fine-grain sea salt
1 1/2 teaspoons of your favorite curry powder
1-2 teaspoons freshly grated ginger (from 1-inch cube of fresh ginger, peeled)
juice of 1/2 a lemon
1/3 cup olive oil
2 tablespoons cilantro, chopped
In a large bowl toss the beans, black lentils, red onion, and celery. Make the curry vinaigrette by mashing the garlic clove with the salt into a thick paste. In a bowl or jar whisk together this garlic paste, the curry powder, fresh ginger, lemon juice, and olive oil. Whisk well, taste, and add adjust flavors/salt if needed. Pour about half of the dressing over the beans and give it all a toss. Add more dressing a bit at a time until it is to your liking. Taste, make sure the salad has enough salt or the the beans will taste flat and the rest of the flavors won't pop. I like to serve this salad family style in a big bowl or on a platter with a big spoon all sprinkled with cilantro.
Serves about 4 - 6 as a side.
*Wash and pick over the lentils. Place them in a large saucepan and cover with water using 2-3x the quantity of lentils. Bring to a boil, scale back the heat a bit and simmer for 15-20 minutes. Taste along the way, when done the lentils should be tender but not splitting apart. Salt to taste at this point. Remove from heat and drain any remaining liquid.
Recipe #89: Strawberry Peach Pie
* 1 package (8 oz.) cream cheese
* 1 cup sugar
* 2 tablespoons milk
* 1/2 teaspoon vanilla
* 1 baked 9-inch pastry shell
* 3 tablespoons cornstarch
* 2 tablespoons lemon juice
* 1 ripe peach (about 8 oz.)
Hull berries; rinse and drain. Set aside 4 cups of the prettiest berries to drain dry on towels.
Beat cream cheese with 1/4 cup sugar, milk, and vanilla until smooth. Spread cheese mixture evenly over bottom of pastry shell.
In a blender or food processor, smoothly purée remaining berries with 1/2 cup water.
In a 1- to 2-quart pan, mix cornstarch and remaining 3/4 cup sugar. Add berry purée and stir over high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
Peel and thinly slice peach, arranging slices on cheese filling. Set whole strawberries, tips up, on peaches. Spoon hot berry glaze over fruit to cover completely.
Chill pie until glaze is cool and set, at least 1 hour. If making ahead, cover when cold and chill up to 1 day. Cut into wedges.
Monday, July 6, 2009
Recipe #88: Chicken Salad
Pres likes a very plain chicken salad without any fruit or nuts in it. We both ended up really liking this recipe. I used grilled chicken and put it in the food processor to get it really small.
Chicken Salad
From Food Network
* 4 cups diced poached chicken, recipe follows
* 1 stalk celery, cut into 1/4-inch dice
* 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
* 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
* 2 tablespoons finely chopped parsley
* 1 cup prepared or homemade mayonnaise
* 2 teaspoons strained freshly squeezed lemon juice
* 1 teaspoon Dijon mustard
* 2 teaspoons kosher salt
* Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Saturday, July 4, 2009
Recipe #87: Flag Cake
From Food Network's Barefoot Contessa
* 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
* 3 cups sugar
* 6 extra-large eggs at room temperature
* 1 cup sour cream at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 3 cups flour
* 1/3 cup cornstarch
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
For the icing:
* 1 pound (4 sticks) unsalted butter at room temperature
* 1 1/2 pounds cream cheese at room temperature
* 1 pound confectioners' sugar, sifted
* 1 1/2 teaspoons pure vanilla extract
To assemble:
* 2 half-pints blueberries
* 3 half-pints raspberries
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Recipe #86: French Potato Salad
from Food Network's Barefoot Contessa
* 1 pound small white boiling potatoes
* 1 pound small red boiling potatoes
* 2 tablespoons good dry white wine
* 2 tablespoons chicken stock
* 3 tablespoons Champagne vinegar
* 1/2 teaspoon Dijon mustard
* 2 teaspoons kosher salt
* 3/4 teaspoon freshly ground black pepper
* 10 tablespoons good olive oil
* 1/4 cup minced scallions (white and green parts)
* 2 tablespoons minced fresh dill
* 2 tablespoons minced flat-leaf parsley
* 2 tablespoons julienned fresh basil leaves
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Recipe #85: Gazpacho
Gazpacho
From Food Network's Barefoot Contessa
* 1 hothouse cucumber, halved and seeded, but not peeled
* 2 red bell peppers, cored and seeded
* 4 plum tomatoes
* 1 red onion
* 3 garlic cloves, minced
* 23 ounces tomato juice (3 cups)
* 1/4 cup white wine vinegar
* 1/4 cup good olive oil
* 1/2 tablespoon kosher salt
* 1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Sweet Potatoes with Warm Black Bean Salad
Pres made this recipe a few nights ago. It was really, really good. I brought the leftovers to work the next day, and they made a great lunch.
Sweet Potatoes with Warm Black Bean Salad
from EatingWell.com via Food Network
* 4 medium sweet potatoes
* 1 15-ounce can black beans, rinsed
* 2 medium tomatoes, diced
* 1 tablespoon extra-virgin olive oil
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 3/4 teaspoon salt
* 1/4 cup reduced-fat sour cream
* 1/4 cup chopped fresh cilantro
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Tuesday, June 30, 2009
Roasted Shrimp Salad (Recipe #83) and Quinoa with Lemon and Zucchini (Recipe #84)
Results of these recipes: the quinoa was very good. The shrimp salad, on the other hand, was not very good. We didn't like the way the sauce tasted with the shrimp.
Roasted Shrimp Salad
from Food Network's Barefoot Contessa
* 2 1/2 pounds (12 to 15 count) shrimp
* 1 tablespoon good olive oil
* Kosher salt and freshly ground black pepper
* 1 cup good mayonnaise
* 1 tablespoon orange zest (2 oranges)
* 2 tablespoons freshly squeezed orange juice
* 1 tablespoon good white wine vinegar
* 1/4 cup minced fresh dill
* 2 tablespoons capers, drained
* 2 tablespoons small-diced red onion
Preheat the oven to 400 degrees F.
Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
Quinoa with Lemon and Zucchini
from Whole Foods
2 teaspoons extra virgin olive oil
1 medium zucchini, halved and thinly sliced
1 1/4 teaspoons fine sea salt, divided
1 1/4 cups quinoa, rinsed for 1 minute under running water
2 1/2 cups water
Zest of 1 lemon
2 tablespoons lemon juice
Lots of chopped fresh dill
Crumbled feta (optional)
Heat oil in a large saucepan over medium-high heat. Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes. Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.
Toss quinoa with zucchini, zest, lemon juice and dill. Serve warm or room temperature, topped with feta cheese if you like.
Monday, June 29, 2009
Recipe #82: Dijon Crusted Halibut
I'm finally up-to-date on posting recipes, though I'm sure I missed a few. I'm making this halibut tonight with brussels sprouts. Hopefully it's good!
Dijon Crusted Halibut
From Allrecipes.com
* 1/4 cup mayonnaise
* 1 tablespoon prepared Dijon-style mustard
* 1 tablespoon prepared horseradish
* 1 tablespoon fresh lemon juice
* 1/4 cup dry bread crumbs
* 1 tablespoon grated Parmesan cheese
* 4 (4 ounce) fillets halibut
* 1 tablespoon margarine, melted
* 1/4 cup dry bread crumbs
* 1 tablespoon grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Recipe #81: Three Bean Salad with Quinoa
Three Bean Salad with Quinoa
From Whole Foods
1 cup uncooked quinoa
Salt and ground black pepper
1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups frozen 365 Everyday Value Shelled Edamame, thawed
1/2 cup chopped roasted red peppers
1 (15-ounce) can 365 Everyday Value Kidney Beans, rinsed and drained
1/4 cup 365 Everyday Value Organic Italian Dressing
1 teaspoon dried tarragon
Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.
Recipe #80: Mango Pomegranate Guacamole
I found this recipe using the Epicurious iPhone app while I was at the produce market a few weeks ago. I couldn't add pomegranate, because it wasn't in season. I will definitely try it again. It'd like to see how it tastes with the pomegranate, even though it was good without it. We just ate it with plain tortilla chips.
Mango Pomegranate Guacamole
From Gourmet Magazine
* 4 ripe avocados (2 pounds total)
* 1 cup finely chopped white onion
* 2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
* 1/4 cup fresh lime juice, or to taste
* 3/4 cup pomegranate seeds (from 1 pomegranate)
* 3/4 cup diced peeled mango
* 1/2 cup chopped cilantro
* Accompaniment: plantain chips
* Garnish: lime wedges
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.
Recipe #79: Fudge Spoon Pie
Another recipe suggested by Becky! This recipe is very easy but still worthy of entertaining. It is especially good with vanilla ice cream.
Fudge Spoon Pie
From Recipezaar
* 1/2 cup butter
* 1 ounce unsweetened chocolate
* 1 cup sugar
* 1/2 cup flour
* 1 teaspoon vanilla extract
* 2 eggs
Preheat oven to 325 degrees.
Melt butter and chocolate; stir constantly to keep from burning and remove from heat when smooth and melted.
Add sugar, then flour, vanilla and eggs.
Pour into a greased 8x8 pan.
Bake for 22 minutes (do not overbake- this dessert is designed to be rich and gooey, so testing it with a toothpick will not work.) Spoon into a bowl, cover with ice cream or whipped cream and enjoy!
Recipe #78: Old Time Vanilla Ice Cream
Old Time Vanilla Ice Cream
From Food Network’s Emeril Lagasse
* 2 cups heavy cream
* 2 cups whole milk
* 3/4 cup sugar
* 2 teaspoons vanilla
* Pinch salt
* Good quality chocolate, for garnish
Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls.
Recipe #77: Raspberry Buttermilk Muffins
I tried this recipe with both raspberries and blueberries to use up buttermilk from another recipe. It was pretty good. I'd definitely be willing to try it again, though I would like to find a healthy muffin recipe.
Raspberry Buttermilk Muffins
From Allrecipes.com
* 2 cups all-purpose flour
* 1/2 cup sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 6 tablespoons butter or margarine
* 1 egg, lightly beaten
* 1 cup buttermilk
* 1 cup fresh or frozen raspberries*
In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 25 minutes or until browned.
Recipe #76: Coconut Banana Bread with Lime Glaze
Coconut Banana Bread with Lime Glaze
From Cooking Light
* 2 cups all-purpose flour (about 9 ounces)
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/4 cup butter, softened
* 2 large eggs
* 1 1/2 cups mashed ripe banana (about 3 bananas)
* 1/4 cup plain low-fat yogurt
* 3 tablespoons dark rum
* 1/2 teaspoon vanilla extract
* 1/2 cup flaked sweetened coconut
* Cooking spray
* 1 tablespoon flaked sweetened coconut
* 1/2 cup powdered sugar
* 1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Recipe #75: Cherry Vanilla Oatmeal
Cherry Vanilla Oatmeal
From Food Network’s Ellie Krieger
* 1 3/4 cups water
* 1 cup Old Fashioned Oats, or Quick Cooking Oats
* 1/8 teaspoon salt
* 1/4 cup dried cherries
* 1/2 teaspoon vanilla extract
* 2 tablespoons cherry jam, or to taste
* 1/4 cup 1 percent low-fat milk, plus more to taste
Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.
Recipe #74: Corn and Black Bean Salad with Basil-Lime Vinaigrette
Corn and Black Bean Salad with Basil-Lime Vinaigrette
From Food Network’s Giada DeLaurentiis
Salad:
* 2 ears fresh corn or 1 cup frozen corn, thawed
* 1 (15-ounce) can black beans, drained and rinsed
* 1 (15-ounce) can garbanzo beans, drained and rinsed
* 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
* 1 mango, peeled, seeded, and cut into 1/2-inch pieces
Vinaigrette:
* 2 limes, zested and juiced
* 2 tablespoons balsamic vinegar
* 1/2 cup chopped fresh basil leaves
* 1 teaspoon ground cumin
* 1/3 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper
For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.
Recipe #73: Tequila Lime Chicken
Tequila Lime Chicken
From Barefoot Contessa
* 1/2 cup gold tequila
* 1 cup freshly squeezed lime juice (5 to 6 limes)
* 1/2 cup freshly squeezed orange juice (2 oranges)
* 1 tablespoon chili powder
* 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
* 1 tablespoon minced fresh garlic (3 cloves)
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Recipe #72: Risotto with Champagne and Radicchio
I made this risotto to go with beef tenderloin when we had a group of friends over. I did not used radicchio but added asparagus. It was just okay when I made it. I think I may have used too sweet of a champagne. I may try it again with a drier champagne.
Risotto with Champagne and Radicchio
From Cooking Light
* 3 cups fat-free, less-sodium chicken broth
* 1 cup water
* 2 tablespoons olive oil
* 1 cup finely chopped yellow onion
* 2 cups uncooked Arborio rice or other medium-grain rice
* 2 cups Champagne, divided
* 2 cups thinly sliced radicchio
* 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
* 1 tablespoon butter
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large Dutch oven over medium heat. Add onion to pan, and cook 5 minutes or until tender, stirring frequently. Add rice; cook for 2 minutes, stirring constantly. Stir in 1 1/2 cups Champagne; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Stir in broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Remove from heat.
Stir in remaining 1/2 cup Champagne, radicchio, 1/2 cup cheese, butter, salt, pepper, and nutmeg. Let stand 5 minutes. Serve with remaining 1/2 cup cheese.
Yields 12 servings.
Cooking with Becky!- Part II
From Food Network’s Barefoot Contessa
* 1 (11-ounce) log plain or herbed Montrachet
* 2 extra-large egg whites, beaten with 1 tablespoon water
* Fresh white bread crumbs
For the dressing:
* 2 tablespoons good cider vinegar
* 2 tablespoons good Champagne vinegar
* Pinch sugar
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 extra-large egg yolk
* 1 cup good olive oil
* Enough mixed salad greens for 6 servings
* Olive oil and unsalted butter, for frying
Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
Cooking with Becky!- Part I
My friend Becky and I tried a couple of fun recipes when she visited in March. The first recipe was Ina Garten’s blue cheese soufflé. We were pleasantly surprised by how well it turned out. The second recipe was her warm goat cheese salad, though we only really used the goat cheese part and made our own dressing (balsamic vinegar, olive oil, crushed garlic, and Dijon mustard). The salad was also delicious.Recipe #70: Blue Cheese Souffle
From Food Network’s Barefoot Contessa
* 3 tablespoons unsalted butter, plus extra for greasing the dish
* 1/4 cup finely grated Parmesan, plus extra for sprinkling
* 3 tablespoons all-purpose flour
* 1 cup scalded milk
* Kosher salt and freshly ground black pepper
* Pinch cayenne pepper
* Pinch nutmeg
* 4 extra-large egg yolks, at room temperature
* 3 ounces good Roquefort cheese, chopped
* 5 extra-large egg whites, at room temperature
* 1/8 teaspoon cream of tartar
Preheat the oven to 400 degrees F.
Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
Recipe #69: Bacon-Wrapped Dates Stuffed with Cream Cheese and Almonds
My friend Becky shared a similar recipe but with goat cheese instead of cream cheese. Both versions are delicious and easy. I must admit that I was a little unsure of trying dates, but the flavor combination is really good.
Bacon-Wrapped Dates Stuffed with Cream Cheese and Almonds
From Food Network’s Emeril Lagasse
* 18 (1 by 1/4-inch) pieces cream cheese
* 18 pitted dates (preferably Medjool)
* 18 salted and roasted whole almonds
* 6 slices bacon cut crosswise into thirds
* Special equipment: 18 wooden picks
Heat the oven to 400 degrees F.
Stuff 1 piece of cheese and 1 almond into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.
Recipe #68: Pear Gorgonzola Tart
I definitely recommend this recipe. I made my own pie shell using the recipe that I pretty much always use for pie crusts.
Pear Gorgonzola Tart
From Food Network's Giada DeLaurentiis
* 1 store bought pie shell
* 4 ounces cream cheese
* 2 ounces Gorgonzola
* 1 teaspoon fresh thyme, chopped
* Pinch salt
* Pinch freshly ground black pepper
* 2 tablespoons butter
* 3 small pears, cored and sliced
* 2 ounces prosciutto, cut into thin strips
Directions
Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
Cut into squares or wedges and serve.
Recipe #67: Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto
When I made this recipe, I was making several other (somewhat) involved appetizers. I ended up running out of time and just doing a big pizza instead of little pizzas. The flavor was good, so I'll probably try the recipe again.
Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto
From Food Network’s Giada DiLaurentiis
* 3 tablespoons olive oil
* 3 large onions, sliced (about 4 cups)
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon herbs de Provence
* 1 teaspoon sugar
* 1 ball purchased pizza dough (about 12 to 16 ounces)
* 3 ounces goat cheese, crumbled (about 1/2 cup)
* 2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
* Parsley or rosemary sprigs, for garnish
* Special equipment: 2 1/2-inch round cookie cutter
In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.
Recipe #66: BLT Dip
This recipe has to be one of the most unhealthy recipes ever. It is tasty though and very easy to do.
BLT Dip
from Food Network's Paula Deen
* 1 cup mayonnaise
* 1 cup sour cream
* Iceberg lettuce, shredded
* 2 large vine-ripe tomatoes, chopped
* 1 pound lean bacon, cooked crisp and crumbled
* Sea salt bagel chips
Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.
Recipe #65: Baked Caprese Salad
I've actually made this recipe several times. It's easy but delicious. I recommend it for entertaining.
Baked Caprese Salad
from Food Network's Giada DeLaurentiis
* 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 5 Roma tomatoes, sliced
* 1 1/4 pounds fresh mozzarella, sliced
* 1 bunch fresh basil leaves, stemmed
Preheat the oven to 450 degrees F.
Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
It's been a while!
I haven't posted anything in over eight months. We have been very busy since the fall but are trying to get back into the habit of cooking and trying new recipes. I have tried a few new recipes since October and will post the ones that I remember.