Saketini
Ingridients:
2.5 ounces dry sake
1-ounce vodka
Chipped ice
1 Japanese cucumber, cut into 1/4-inch rounds, for garnish
Preparation:
Combine sake and vodka in a cocktail shaker with the chipped ice and shake well. Strain into a martini glass and garnish with a very fine slice of Japanese cucumber inside the cocktail
Champagne Fruit Jellies Champagne
Please note this can be use for wine as well as Champagne, you can subtitute also the champagne for any sparkling wine like a prosseco.
Ingridients:
1 1/2 cups fresh raspberries
1 cup sliced strawberries
1 cup fresh blackberries
1 1/2 cup water
1 1/2 cup sugar
1 peach, sliced (skin on)
1 strips lemon peel (yellow part only)
3 cups chilled Champagne or sparkling wine
3 tbsp gelatin powder
fresh peach slices and mint, for garnish
Preparation:
Prepare 8 Champagne flutes or Long glasses with fruit. Arrange raspberries, strawberries and blackberries in each flute.
Bring water and sugar up to a simmer. Once sugar has dissolved, add sliced peach and lemon zest and simmer for 3 minutes. Remove peach, peeling off skin if it comes off easily and place a slice in each flute.
Pour ½ cup of champagne over gelatin to soften for a minute. Stir softened gelatin into warm sugar syrup and return to heat to dissolve. Allow to cool to room temperature. Stir in remaining Champagne. While still bubbly, ladle Champagne mixture slowly over fruits, stopping at top of fruits. Chill flutes until jelly is almost set, then top with remaining Champagne mixture. Chill for at least 3 hours before serving.
Garnish each flute with a slice of peach and a sprig of mint.
Thursday, May 15, 2008
Seasonings, Rubs & Sauces
Tangy Remoulade Sauce
Ingridients:
2 tablespoons Creole or whole-grain mustard
2 tablespoons chopped green onion tops, green part only
1 1/2 teaspoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley leaves
1 to 2 hard boiled eggs, chopped
1 1/2 tablespoons drained and coarsely chopped capers
Preparation:
In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.
With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.
Yield: 1 1/2 cups
White Wine Gravy:
Ingridients:
2 tablespoons vegetable oil
1 cup minced onions
Salt and freshly ground pepper
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup white wine
1 cup milk
Preparation:
Heat oil in a saucepan over medium heat. Add onions and saute until tender. Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Add white wine, bring to a boil, and cook until reduced by half. Reduce the heat to a simmer, add milk, and simmer until thickened. Keep warm until ready to serve chicken. Drizzle sauce around the plate of chicken.
AJ's House rub
This rub is useful to prepare pork/chicken/beef when a simple base is needed,,,,it could be use for Turkey as well, but it does not have a good turn out of Lamb or goat as the flavours are not really enhance by the mixture of seasonings.
Ingridients:
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 leaf oregano
1 tablespoon dried thyme
Preparation:
Just mix all ingridients on a mason jar and shake, store on a fresh cupboard to avoid cruming due to humidity.
Cabernet Sauce
Ingridients:
1 tbsp butter (15 ml)
1 clove garlic, sliced thin
1 x shallot, sliced
2 sprigs rosemary
1/4 cup balsamic vinegar (60 ml)
1 cup cabernet sauvignon wine (250 ml)
2 cups beef broth (500 ml)
2 tbsp cold butter, cubed (30 ml)
1/2 tsp Dijon mustard (2 ml)
1 tbsp grape seed oil (15 ml)
1 cup chanterelle mushrooms (250 ml)
1 x bay leaf
coarse salt and freshly cracked black pepper
In a small saucepot over low heat, using the butter, cook the shallots, garlic, rosemary and bay leaf for 15 to 20 minutes or until shallots begin to caramelize. Add the balsamic vinegar to deglaze, increase heat to medium, and reduce until almost all liquid is evaporated. Add the wine and reduce to a quarter of a cup. Add beef broth and reduce by half. Whisk in the cold butter and Dijon mustard. Strain the sauce. Keep warm or reheat before serving.
In a small sauté pan over medium heat, using 1 tbsp. of grape seed oil, sauté the chanterelles for 4 minutes or until they have wilted. Season with salt and pepper. Combine the chanterelles to the strained reduction. Keep warm. Alternatively, sauté the chanterelles at the last minute and serve with the lamb.
Olive Tapenade
Ingridients:
1/4 cup olive oil
2 cups onion, diced
1/4 cup capers, drained
1/2 cup sun-dried tomatoes
1/2 cup brine-cured olives, pitted
2 anchovy fillets, drained, rinsed and patted dry
In a large sauté pan over low heat add the olive oil and cook onions for about 30 minutes until well caramelized. Transfer to a food processor. Add the sun-dried tomatoes, capers and olives. Process until paste forms. Season with salt and pepper. Tapenade can be kept covered in refrigerator for two weeks.
Red Wine Balsamic Cherry Sauce
Ingridients:
1 Cup red wine
1/2 cherries
4 tbs balsamic vinegar
Preparation:
Place empty skillet over medium high heat which was used to brwon any meat. Add the red wine and use a wooden spoon to scrape up the crisp caramelized bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and allow the mixture to cook for 5 minutes. Add the remaining cherries and cook for 1 minute.
At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.
Ingridients:
2 tablespoons Creole or whole-grain mustard
2 tablespoons chopped green onion tops, green part only
1 1/2 teaspoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley leaves
1 to 2 hard boiled eggs, chopped
1 1/2 tablespoons drained and coarsely chopped capers
Preparation:
In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.
With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.
Yield: 1 1/2 cups
White Wine Gravy:
Ingridients:
2 tablespoons vegetable oil
1 cup minced onions
Salt and freshly ground pepper
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup white wine
1 cup milk
Preparation:
Heat oil in a saucepan over medium heat. Add onions and saute until tender. Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Add white wine, bring to a boil, and cook until reduced by half. Reduce the heat to a simmer, add milk, and simmer until thickened. Keep warm until ready to serve chicken. Drizzle sauce around the plate of chicken.
AJ's House rub
This rub is useful to prepare pork/chicken/beef when a simple base is needed,,,,it could be use for Turkey as well, but it does not have a good turn out of Lamb or goat as the flavours are not really enhance by the mixture of seasonings.
Ingridients:
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 leaf oregano
1 tablespoon dried thyme
Preparation:
Just mix all ingridients on a mason jar and shake, store on a fresh cupboard to avoid cruming due to humidity.
Cabernet Sauce
Ingridients:
1 tbsp butter (15 ml)
1 clove garlic, sliced thin
1 x shallot, sliced
2 sprigs rosemary
1/4 cup balsamic vinegar (60 ml)
1 cup cabernet sauvignon wine (250 ml)
2 cups beef broth (500 ml)
2 tbsp cold butter, cubed (30 ml)
1/2 tsp Dijon mustard (2 ml)
1 tbsp grape seed oil (15 ml)
1 cup chanterelle mushrooms (250 ml)
1 x bay leaf
coarse salt and freshly cracked black pepper
In a small saucepot over low heat, using the butter, cook the shallots, garlic, rosemary and bay leaf for 15 to 20 minutes or until shallots begin to caramelize. Add the balsamic vinegar to deglaze, increase heat to medium, and reduce until almost all liquid is evaporated. Add the wine and reduce to a quarter of a cup. Add beef broth and reduce by half. Whisk in the cold butter and Dijon mustard. Strain the sauce. Keep warm or reheat before serving.
In a small sauté pan over medium heat, using 1 tbsp. of grape seed oil, sauté the chanterelles for 4 minutes or until they have wilted. Season with salt and pepper. Combine the chanterelles to the strained reduction. Keep warm. Alternatively, sauté the chanterelles at the last minute and serve with the lamb.
Olive Tapenade
Ingridients:
1/4 cup olive oil
2 cups onion, diced
1/4 cup capers, drained
1/2 cup sun-dried tomatoes
1/2 cup brine-cured olives, pitted
2 anchovy fillets, drained, rinsed and patted dry
In a large sauté pan over low heat add the olive oil and cook onions for about 30 minutes until well caramelized. Transfer to a food processor. Add the sun-dried tomatoes, capers and olives. Process until paste forms. Season with salt and pepper. Tapenade can be kept covered in refrigerator for two weeks.
Red Wine Balsamic Cherry Sauce
Ingridients:
1 Cup red wine
1/2 cherries
4 tbs balsamic vinegar
Preparation:
Place empty skillet over medium high heat which was used to brwon any meat. Add the red wine and use a wooden spoon to scrape up the crisp caramelized bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and allow the mixture to cook for 5 minutes. Add the remaining cherries and cook for 1 minute.
At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.
Appetizers
Crab Cakes
Ingridients:
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil
Preparation:
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
Salmon Cakes
Ingridients:
1/2 lbs smoked salmon
2 cans of pink wild Salmon (Or left over poached Salmon)
1/4 cup Green onions
2 Tbs olive oil
1 Tbsp ketchup
1 large egg beaten
1/4 cup panko
Preparation:
Put oil in a hot saute pan.
Mix all salmon together and add ketchup and onions,,,to this mixture add egg
making patties shape,,,,roll over the panko and fry.
This can be use for Tuna using dill and red onions and also with chicken.
Bruschetta & Pizza Bites
Ingridients for toppins
1/4 cup of Black Olives Tapanade (See sauces)
1/4 cup of Fresh made Pesto (see sauces)
1/2 cup thinly sliced cherry tomatoes
1/4 cup baby boccoccini cut in halfs
1/2 lbs prosciutto coarsley chopped
1/4 cup parmesan cheese mixed with 1/3 cup of fine chopped basil
1 pkg Pita wraps
Preparation:
Pre-heat the oven to 400 c. Put Pitas on a baking sheet, spread Tapanade and pesto and add tomatoes, boccoccini.
Bake for 8-10 minutes until cheese is melted and pita crust is crisp..take out and sprinkle with parmesan and basil mixture
and prosciutto.
Fired Baby Artichokes
Ingridients:
2 lemons, halved
12 baby artichokes
3 cups olive oil
Sea salt
Preparation:
Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.
Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.
Mini Frittatas
Ingridients:
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Preparation:
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Bruschetta with White Bean Puree
Ingridients:
3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
2 tablespoons olive paste
2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon gray salt
Fresh ground black pepper
1 loaf thick Italian bread
2 cloves garlic, peeled
Preparation:
Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
Bruschetta:
Preheat the oven to 425 degrees F.
Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.
Portabello Pizzas
Ingredients:
12 x large Portobello mushrooms, cleaned and stems removed
1 cup tomato or pizza sauce
1 cup grated mozzarella
Salt and pepper
Preparation:
Preheat oven to 400 degrees Celsius.
Place the mushrooms top side down onto a baking sheet.
Spread each one with tomato sauce and season with salt and pepper.
Sprinkle tops with mozzarella and bake for 10 to 15 minutes, until mushrooms are soft and cheese has completely melted and is bubbling.
Bruschetta with Goat cheese & Mushrooms
Ingridients:
1/2 Cup olive oil
5 garlic cloves
4 Tbsp fine chopped parsley
1 Tbsp fine chopped lemon thyme
1 Tbsp dry sherry
4 large Mushroom
1 Cup goat cheese
2 Chibatta buns sliced in halfs
Salt & Pepper
Preparation:
Chop 3 cloves of garlic and mix with oil. Add parsley, garlic and sherry,,,set aside for an hour. Place the mushrooms on a baking tray and brush with the olive oil mixure. Bake a 350c for 10 minues or unil soft. While baking the mushrooms, toast the bread. Cut the redt of the garlic cloves in half and rub onto the bred.
Mix the goat cheese with the thyme and spread over the toasted bread. Place under they broiler until cheese warms. Remove the mushrooms and place onto each piece of the bread. Drizzle with left over oil and sprinkle with salt & pepper
Eatable bowls
Ingridients:
Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
Preparation:
Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.
I Cant Believe Its Not Garlic Bread
Ingridients:
2 cups cauliflower florets cut the size of golf balls
4 tbsp olive oil, divided
1 x head garlic
1/4 cup Gruyere cheese, shredded
1/2 cup pork rinds, crushed (measured after crushing)
Salt and pepper, to taste
Preparation:
Preheat oven to 425°F.
Slice top 1/4-inch off garlic bulb, thereby exposing all of the cloves.
Toss cauliflower and garlic with 2 tbsps oil. Wrap garlic in aluminum foil and set cauliflower and garlic on a sheet pan. Roast for 1 hour, turning cauliflower occasionally until browned on all sides. Let cool.
Squeeze out garlic from the skin. Discard skin.
In a food processor, combine garlic, cauliflower, cheese and salt and pepper. Refrigerate until cool. Form into 3-inch patties and pat down on crushed pork rinds until exterior is fully coated.
In a sauté pan, over medium heat, add remaining 2 tbsps oil and sauté patties for approximately 3 minutes per side, or until nicely browned. Be careful not to let the coating burn.
Croquet Monseieur
Ingridients:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preparation:
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Italian Pizzata Bites
Ingridients:
1/4 Cup Sun dried Tomato or olive Tapanade
1/2 Cup thinly sliced Cherry Tomatoes
1/4 Cup Mini Boccocini Balls cut into 3 slices
1/4 Cup grated parmesan cheese
1/4 Lb. thinly sliced Prosciutto
3 Tbs. chopped basil
2 6 inch whole wheat pita wraps
Several hours before serving put Pita wraps on a large plate. Evenly spread half the toppins on each sarting with the tapenade. Top with the tomatoes and boccoccini overlaping. Sprinkle with prosicutto and refrigerate. 15 Minutes before serving, pre-heat oven at 400 bake for 10 minutes until cheese is melted. Served cut into triangles.
Ingridients:
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil
Preparation:
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
Salmon Cakes
Ingridients:
1/2 lbs smoked salmon
2 cans of pink wild Salmon (Or left over poached Salmon)
1/4 cup Green onions
2 Tbs olive oil
1 Tbsp ketchup
1 large egg beaten
1/4 cup panko
Preparation:
Put oil in a hot saute pan.
Mix all salmon together and add ketchup and onions,,,to this mixture add egg
making patties shape,,,,roll over the panko and fry.
This can be use for Tuna using dill and red onions and also with chicken.
Bruschetta & Pizza Bites
Ingridients for toppins
1/4 cup of Black Olives Tapanade (See sauces)
1/4 cup of Fresh made Pesto (see sauces)
1/2 cup thinly sliced cherry tomatoes
1/4 cup baby boccoccini cut in halfs
1/2 lbs prosciutto coarsley chopped
1/4 cup parmesan cheese mixed with 1/3 cup of fine chopped basil
1 pkg Pita wraps
Preparation:
Pre-heat the oven to 400 c. Put Pitas on a baking sheet, spread Tapanade and pesto and add tomatoes, boccoccini.
Bake for 8-10 minutes until cheese is melted and pita crust is crisp..take out and sprinkle with parmesan and basil mixture
and prosciutto.
Fired Baby Artichokes
Ingridients:
2 lemons, halved
12 baby artichokes
3 cups olive oil
Sea salt
Preparation:
Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.
Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.
Mini Frittatas
Ingridients:
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Preparation:
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Bruschetta with White Bean Puree
Ingridients:
3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
2 tablespoons olive paste
2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon gray salt
Fresh ground black pepper
1 loaf thick Italian bread
2 cloves garlic, peeled
Preparation:
Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
Bruschetta:
Preheat the oven to 425 degrees F.
Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.
Portabello Pizzas
Ingredients:
12 x large Portobello mushrooms, cleaned and stems removed
1 cup tomato or pizza sauce
1 cup grated mozzarella
Salt and pepper
Preparation:
Preheat oven to 400 degrees Celsius.
Place the mushrooms top side down onto a baking sheet.
Spread each one with tomato sauce and season with salt and pepper.
Sprinkle tops with mozzarella and bake for 10 to 15 minutes, until mushrooms are soft and cheese has completely melted and is bubbling.
Bruschetta with Goat cheese & Mushrooms
Ingridients:
1/2 Cup olive oil
5 garlic cloves
4 Tbsp fine chopped parsley
1 Tbsp fine chopped lemon thyme
1 Tbsp dry sherry
4 large Mushroom
1 Cup goat cheese
2 Chibatta buns sliced in halfs
Salt & Pepper
Preparation:
Chop 3 cloves of garlic and mix with oil. Add parsley, garlic and sherry,,,set aside for an hour. Place the mushrooms on a baking tray and brush with the olive oil mixure. Bake a 350c for 10 minues or unil soft. While baking the mushrooms, toast the bread. Cut the redt of the garlic cloves in half and rub onto the bred.
Mix the goat cheese with the thyme and spread over the toasted bread. Place under they broiler until cheese warms. Remove the mushrooms and place onto each piece of the bread. Drizzle with left over oil and sprinkle with salt & pepper
Eatable bowls
Ingridients:
Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
Preparation:
Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.
I Cant Believe Its Not Garlic Bread
Ingridients:
2 cups cauliflower florets cut the size of golf balls
4 tbsp olive oil, divided
1 x head garlic
1/4 cup Gruyere cheese, shredded
1/2 cup pork rinds, crushed (measured after crushing)
Salt and pepper, to taste
Preparation:
Preheat oven to 425°F.
Slice top 1/4-inch off garlic bulb, thereby exposing all of the cloves.
Toss cauliflower and garlic with 2 tbsps oil. Wrap garlic in aluminum foil and set cauliflower and garlic on a sheet pan. Roast for 1 hour, turning cauliflower occasionally until browned on all sides. Let cool.
Squeeze out garlic from the skin. Discard skin.
In a food processor, combine garlic, cauliflower, cheese and salt and pepper. Refrigerate until cool. Form into 3-inch patties and pat down on crushed pork rinds until exterior is fully coated.
In a sauté pan, over medium heat, add remaining 2 tbsps oil and sauté patties for approximately 3 minutes per side, or until nicely browned. Be careful not to let the coating burn.
Croquet Monseieur
Ingridients:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preparation:
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Italian Pizzata Bites
Ingridients:
1/4 Cup Sun dried Tomato or olive Tapanade
1/2 Cup thinly sliced Cherry Tomatoes
1/4 Cup Mini Boccocini Balls cut into 3 slices
1/4 Cup grated parmesan cheese
1/4 Lb. thinly sliced Prosciutto
3 Tbs. chopped basil
2 6 inch whole wheat pita wraps
Several hours before serving put Pita wraps on a large plate. Evenly spread half the toppins on each sarting with the tapenade. Top with the tomatoes and boccoccini overlaping. Sprinkle with prosicutto and refrigerate. 15 Minutes before serving, pre-heat oven at 400 bake for 10 minutes until cheese is melted. Served cut into triangles.
Vegetables
Southern Cooked Greens
Ingridients:
1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
Preparation:
In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
Frites
Ingridients:
3 to 4 cups (750 mL-1L) vegetable oil for frying
2 lb. (1 kg) russet baking potatoes, peeled, rinsed, and dried
Sea salt
Preparation:
Pour enough oil into a deep pot to reach at least halfway up the sides but not more than three-quarters. Heat the oil to 375 degrees (190 Celsius).
Using a chef’s knife or a mandoline, cut the potatoes into shoestring sticks 1/8 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Fry the potatoes in 1 cup (250 mL) batches until they are golden brown and crisp, 1 to 2 minutes.
Drain on paper towels, replacing the paper towels for each batch. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.Frites can be done at home, no deep frier, just a deep pan, vegetable oil and mandolin to thinly slice your potatoes. Make them ahead of time and warm them in the oven. Try other root chips thinly sliced, like beets and sweet potatoes.
Yield: 8 servings
Ingridients:
1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
Preparation:
In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
Frites
Ingridients:
3 to 4 cups (750 mL-1L) vegetable oil for frying
2 lb. (1 kg) russet baking potatoes, peeled, rinsed, and dried
Sea salt
Preparation:
Pour enough oil into a deep pot to reach at least halfway up the sides but not more than three-quarters. Heat the oil to 375 degrees (190 Celsius).
Using a chef’s knife or a mandoline, cut the potatoes into shoestring sticks 1/8 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Fry the potatoes in 1 cup (250 mL) batches until they are golden brown and crisp, 1 to 2 minutes.
Drain on paper towels, replacing the paper towels for each batch. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.Frites can be done at home, no deep frier, just a deep pan, vegetable oil and mandolin to thinly slice your potatoes. Make them ahead of time and warm them in the oven. Try other root chips thinly sliced, like beets and sweet potatoes.
Yield: 8 servings
Soups
Melon Soup
2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
1/4 cup lemon juice
1/4 cup white sugar
3/4 cup honey
Gray salt
2 tablespoons fresh mint leaves
1 cup yogurt
3 tablespoons grappa
10 crostini bread sticks, accompaniment
10 thin slices prosciutto, accompaniment
Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
Creamed Mushroom soup
Ingridientes:
2 cups sliced whie mushrooms
2 cups sliced mixed oyster, shiitake and chanterelles mushrooms
1 med onion diced
1/2 cup of buter
4 cups chicken stock
Salt & pepper to taste
Preparation:
In a large pot, melt the butter and add the onions, cook until onion is soft, at that point add the mushrooms and cook until they are all soft. Add the chicken stock and cook for another 15 minutes. Placed in a blender and puree. Add salt and pepper to taste.
If desired 35% Cream can be added when mushrooms are almost soft.
Seafood Chawder
Ingrients:
2 Large PEI potatoes diced
1/2 white onion diced
1 or more to taste cloves of garlic minced
1/2 cup of yellow and red peppers diced mixed
1 cup white wine good enough for you to drink
2 Tbsp of butter
6-10 oz Cod
1/2 Bay scallops medium size
20 Large shrimps clean
6-10 oz lobster meat (can substitute for Pollack depending on budget)
20 PEI mussels clean
1 Cup 35% cream
1 Cup water
1 Tbsp fresh dill
1/4 Tbsp worcestershire sauce
Salt & pepper to taste
Preparation:
In a large pot melt 1 tbsp of the butter.Add onion and garlic nd sauted until translucid. Add diced potatoes and stir 2-3 minutes.Add water and cover.
As potatoes cook, in a large skillet meltthe rest of the buter and add diced peppers, add white wine and bring to a simmer. Poach shrimps and scallops 2 min for shirmps until they look like a C and scallops until opaque.
Transfer all togeher to a soup pot leaving sauces in pans. Bring sauces to a boil add mussels and cook until mussels open, removed from heat, discard unopened mussels and save good ones.
Trnasfer now all juices and sauces to the soup pot, add cod and continue to simmer until fish is cooked. Add 1/2 of he mussels meat to the soup pot.
Add he cream nd season wih salt & pepper, dill and WS sauce to taste. DONE!!
To server add rest of mussels in shell and garnish with parsley.
2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
1/4 cup lemon juice
1/4 cup white sugar
3/4 cup honey
Gray salt
2 tablespoons fresh mint leaves
1 cup yogurt
3 tablespoons grappa
10 crostini bread sticks, accompaniment
10 thin slices prosciutto, accompaniment
Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
Creamed Mushroom soup
Ingridientes:
2 cups sliced whie mushrooms
2 cups sliced mixed oyster, shiitake and chanterelles mushrooms
1 med onion diced
1/2 cup of buter
4 cups chicken stock
Salt & pepper to taste
Preparation:
In a large pot, melt the butter and add the onions, cook until onion is soft, at that point add the mushrooms and cook until they are all soft. Add the chicken stock and cook for another 15 minutes. Placed in a blender and puree. Add salt and pepper to taste.
If desired 35% Cream can be added when mushrooms are almost soft.
Seafood Chawder
Ingrients:
2 Large PEI potatoes diced
1/2 white onion diced
1 or more to taste cloves of garlic minced
1/2 cup of yellow and red peppers diced mixed
1 cup white wine good enough for you to drink
2 Tbsp of butter
6-10 oz Cod
1/2 Bay scallops medium size
20 Large shrimps clean
6-10 oz lobster meat (can substitute for Pollack depending on budget)
20 PEI mussels clean
1 Cup 35% cream
1 Cup water
1 Tbsp fresh dill
1/4 Tbsp worcestershire sauce
Salt & pepper to taste
Preparation:
In a large pot melt 1 tbsp of the butter.Add onion and garlic nd sauted until translucid. Add diced potatoes and stir 2-3 minutes.Add water and cover.
As potatoes cook, in a large skillet meltthe rest of the buter and add diced peppers, add white wine and bring to a simmer. Poach shrimps and scallops 2 min for shirmps until they look like a C and scallops until opaque.
Transfer all togeher to a soup pot leaving sauces in pans. Bring sauces to a boil add mussels and cook until mussels open, removed from heat, discard unopened mussels and save good ones.
Trnasfer now all juices and sauces to the soup pot, add cod and continue to simmer until fish is cooked. Add 1/2 of he mussels meat to the soup pot.
Add he cream nd season wih salt & pepper, dill and WS sauce to taste. DONE!!
To server add rest of mussels in shell and garnish with parsley.
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