10.31.2011
10.28.2011
Easy White Chocolate and Raspberry Jam Tartlets
Easy White Chocolate and Raspberry Jam Tartlets
1 package refrigerated pie crust
1 cup seedless raspberry jam
1/2 cup white chocolate chips, melted
Flour for dusting
Powdered sugar, for finishing, optional
Preheat the oven to 350 degrees.
Roll out the dough on a lightly floured surface using a rolling pin. Using a 2 1/2 - 3-in cookie cutter, cut dough into circles. You should get about 12. Press 1 dough circle into each cup of a mini muffin pan making sure the edges come up to the rim of each cup. prick the bottoms of the dough with a fork. Bake for about 8 to 10 minutes.
Remove from the oven and allow to cool for 2 or 3 minutes in the pan then remove tartlet shells from the pan.
Spoon about 1 teaspoon of jam into each tartlet shell. Place melted white chocolate into a resealable bag. Cut a small opening on one of the bottom corners. Drizzle each tartlet with the white chocolate. Sprinkle with powered sugar, if desired.
1 package refrigerated pie crust
1 cup seedless raspberry jam
1/2 cup white chocolate chips, melted
Flour for dusting
Powdered sugar, for finishing, optional
Preheat the oven to 350 degrees.
Roll out the dough on a lightly floured surface using a rolling pin. Using a 2 1/2 - 3-in cookie cutter, cut dough into circles. You should get about 12. Press 1 dough circle into each cup of a mini muffin pan making sure the edges come up to the rim of each cup. prick the bottoms of the dough with a fork. Bake for about 8 to 10 minutes.
Remove from the oven and allow to cool for 2 or 3 minutes in the pan then remove tartlet shells from the pan.
Spoon about 1 teaspoon of jam into each tartlet shell. Place melted white chocolate into a resealable bag. Cut a small opening on one of the bottom corners. Drizzle each tartlet with the white chocolate. Sprinkle with powered sugar, if desired.
10.24.2011
Sexy carrots......
My cousin Pam posted this picture on Facebook. Her mom grew this carrot behind their house in upstate NY. She was so excited that it looked like it had legs. I think it's one of the coolest things I have ever seen. I also like the fact that it looks like it is wearing underwear..LOL!! Good job Aunt Liz!!!
Field of Flags - Moonachie, NJ
First Presbyterian Church - Moonachie, NJ
6,270 flags....one for each of the service men and women who have died in Iraq and Afghanistan
Caramelized Onion Tartlets
Caramelized Onion Tartlets
1 can crescent roll dough
2 tablespoons butter
1 tablespoon olive oil
2 large onions, very thinly sliced
1 bay leaf
1 teaspoon ground thyme
1/2 teaspoon sugar
1/2 teaspoon balsamic vinegar
Salt and black pepper
1/2 lb. Swiss cheese, shredded
1/2 lb. mozzarella cheese, shredded
Preheat oven to 350 degrees.
Using a rolling pin, gently roll the dough out on a lightly floured surface. Use a 2 1/2-inch to 3-inch round cookie cutter to cut the dough into circles. Place each circle into the muffin tins pressing down gently. Place tin in the oven and bake for about 8 to 10 minutes or until browned slightly. Remove from the oven.
Meanwhile, in a large skillet over medium-high heat, heat the butter and olive oil. Add the onions, sugar, balsamic vinegar and bay leaf, season with the thyme, salt and pepper. Cook the onions until caramel colored, 20 to 25 minutes. Discard the bay leaf after the onions have cooked.
Turn the broiler on to low.
Place about a tablespoon of the cooked onions into each of the dough cups. Top the onions with both cheeses and place the tartlets under the hot broiler. Broil until the cheese is bubbly and golden.
1 can crescent roll dough
2 tablespoons butter
1 tablespoon olive oil
2 large onions, very thinly sliced
1 bay leaf
1 teaspoon ground thyme
1/2 teaspoon sugar
1/2 teaspoon balsamic vinegar
Salt and black pepper
1/2 lb. Swiss cheese, shredded
1/2 lb. mozzarella cheese, shredded
Preheat oven to 350 degrees.
Using a rolling pin, gently roll the dough out on a lightly floured surface. Use a 2 1/2-inch to 3-inch round cookie cutter to cut the dough into circles. Place each circle into the muffin tins pressing down gently. Place tin in the oven and bake for about 8 to 10 minutes or until browned slightly. Remove from the oven.
Meanwhile, in a large skillet over medium-high heat, heat the butter and olive oil. Add the onions, sugar, balsamic vinegar and bay leaf, season with the thyme, salt and pepper. Cook the onions until caramel colored, 20 to 25 minutes. Discard the bay leaf after the onions have cooked.
Turn the broiler on to low.
Place about a tablespoon of the cooked onions into each of the dough cups. Top the onions with both cheeses and place the tartlets under the hot broiler. Broil until the cheese is bubbly and golden.
Oreo Cheesecake Mini's
Oreo Cheesecake Mini's
1 package Oreo cookies
1 bag mini Oreo cookies
3 - 8 oz. packages cream cheese, softened
1 tub French Vanilla Cool Whip
3/4 cup sugar
3/4 cup sour cream
1 teaspoon vanilla extract
3 eggs
24 cupcake cups
Preheat oven to 325 degrees.
Put 1 cookie on the bottom of each of the cupcake cups. I use the aluminum ones just so I don't have to use cupcake pans. In a zip-top bag, roughly crush the remaining cookies; set aside.
Beat cream cheese, sour cream, vanilla and sugar with a mixer until blended. Add the eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Scoop into the cupcake cups.
Bake for 18 to 20 minutes or until centers are set. Cool completely. Refrigerate for at least 2 hours or until well chilled. Topped with a dollop of Cool Whip and 1 mini Oreo.
10.19.2011
The Adventures of Macaronia me Kima.....
Normally, after I make something for the first time, I will post the recipe because 99.9% of the time, whatever it is usually comes out great. This is NOT one of those times.
Let me start by saying that this is definitely, at least, partially my fault.
My dad makes the best meat sauce. I mean THE BEST meat sauce.....which is why I should have bypassed my mother completely and went straight to him when I decided to make it for the first time.
In all fairness, when there is something that I have been making for a long time, I don't follow a recipe. I add and taste as I go. And that is really the way both of my parents cook............except.......my mom always forgets key steps or ingredients.
So Monday night I decide that I will make meat sauce since my youvetsi came out so good (better than my dad's!). I call my mom, just to double check that I have everything that I need and to clear up any recipe confusion that I had. I start browning my 1 lb. of chopped meat, like she said to do, using no olive oil and chopping the meat into little pieces. Add the red onion, add the garlic, add the cherry tomatoes, 5 peppercorns, add the can of crushed tomatoes.................okay.....something is wrong. There is WAY too much sauce. Daddy's never looks this red. So I call my mom again. She says "Oh, well daddy uses like 4 lbs. of chopped meat and 1 can of crushed tomatoes". Seriously??? So I send Billy to the store to get another 3 lbs. of chopped meat. About 20 minutes later, I start separately browning the new chopped meat to add to my sauce. PS, the sauce was okay but definitely not my dad's.
Yesterday, I hear my phone ringing. I reach for the phone but I had missed the call. It was my dad. The phone then starts ringing again. It's my mom. I pick it up and she says "Daddy wants to talk to you.".........he gets on the phone and in his thick Greek accent says " What did your mother tell you to put in the sauce?". So I tell him - The wrong amount of chopped meat, cherry tomatoes, crushed tomatoes, garlic and peppercorns. "No olive oil?" Nope. He shifts the phone and I hear him say to her "You told her no olive oil? What food on this planet do you make with no olive oil? What is wrong with you?'. My mom is now laughing in the background...and he continues to tell me what he puts in his sauce that she, of course, left out. Reminding her like 4 times that for 40 years, she has been watching him make meat sauce. We leave off with him telling me that he will get everything to make the sauce and I will come over so we can make it together so I can see how he makes it myself...2 different kinds.
Our cooking date is this Sunday............I'll let everyone know how it turns out!
Let me start by saying that this is definitely, at least, partially my fault.
My dad makes the best meat sauce. I mean THE BEST meat sauce.....which is why I should have bypassed my mother completely and went straight to him when I decided to make it for the first time.
In all fairness, when there is something that I have been making for a long time, I don't follow a recipe. I add and taste as I go. And that is really the way both of my parents cook............except.......my mom always forgets key steps or ingredients.
So Monday night I decide that I will make meat sauce since my youvetsi came out so good (better than my dad's!). I call my mom, just to double check that I have everything that I need and to clear up any recipe confusion that I had. I start browning my 1 lb. of chopped meat, like she said to do, using no olive oil and chopping the meat into little pieces. Add the red onion, add the garlic, add the cherry tomatoes, 5 peppercorns, add the can of crushed tomatoes.................okay.....something is wrong. There is WAY too much sauce. Daddy's never looks this red. So I call my mom again. She says "Oh, well daddy uses like 4 lbs. of chopped meat and 1 can of crushed tomatoes". Seriously??? So I send Billy to the store to get another 3 lbs. of chopped meat. About 20 minutes later, I start separately browning the new chopped meat to add to my sauce. PS, the sauce was okay but definitely not my dad's.
Yesterday, I hear my phone ringing. I reach for the phone but I had missed the call. It was my dad. The phone then starts ringing again. It's my mom. I pick it up and she says "Daddy wants to talk to you.".........he gets on the phone and in his thick Greek accent says " What did your mother tell you to put in the sauce?". So I tell him - The wrong amount of chopped meat, cherry tomatoes, crushed tomatoes, garlic and peppercorns. "No olive oil?" Nope. He shifts the phone and I hear him say to her "You told her no olive oil? What food on this planet do you make with no olive oil? What is wrong with you?'. My mom is now laughing in the background...and he continues to tell me what he puts in his sauce that she, of course, left out. Reminding her like 4 times that for 40 years, she has been watching him make meat sauce. We leave off with him telling me that he will get everything to make the sauce and I will come over so we can make it together so I can see how he makes it myself...2 different kinds.
Our cooking date is this Sunday............I'll let everyone know how it turns out!
10.17.2011
Bananas Foster
Not a good recipe to make with kids around or if you are kinda not so good in the kitchen.
Bananas Foster
1/2 stick unsalted butter
1 cup brown sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons pure vanilla extract
1 tablespoon banana liqueur
4 bananas, cut into slices
1/4 cup dark rum
Combine the butter, sugar and cinnamon in a large skillet. Place the skillet over low heat and cook, stirring, until the sugar has dissolved. Stir in the banana liqueur and the vanilla extract then place the bananas in the skillet. When the bananas begin to soften and brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. Continue to cook until the flames subside, about a minute or 2. Serve bananas and sauce over vanilla or cinnamon ice cream or try serving over french toast.
Bananas Foster
1/2 stick unsalted butter
1 cup brown sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons pure vanilla extract
1 tablespoon banana liqueur
4 bananas, cut into slices
1/4 cup dark rum
Combine the butter, sugar and cinnamon in a large skillet. Place the skillet over low heat and cook, stirring, until the sugar has dissolved. Stir in the banana liqueur and the vanilla extract then place the bananas in the skillet. When the bananas begin to soften and brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. Continue to cook until the flames subside, about a minute or 2. Serve bananas and sauce over vanilla or cinnamon ice cream or try serving over french toast.
Scallops Feliciana
Scallops Feliciana
1 box medium pasta shells, uncooked
1 1/2 cups shredded Swiss cheese
1 1/2 cups shredded sharp cheddar cheese
1 stick unsalted butter, divided
2 tablespoons olive oil
1 cup Panko bread crumbs
1 lb. bay scallops
1 cup sliced fresh mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons sherry
3 tablespoons flour
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground white pepper
In a large pot of salted, boiling water, cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons of the butter. Add Panko and cook and stir until lightly toasted.
In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook, stirring for 2 minutes. Remove and keep warm.
Melt remaining butter and 2 tablespoons olive oil in the skillet. Add the garlic and cook until fragrant. Add the onion. Cook until tender and slightly golden, about 7 minutes. Add the mushrooms and cook an additional 5 minutes. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in cheeses until melted. Drain pasta and add to the sauce. Add the scallops and toss to combine.
Preheat oven to 350 degrees.
Divide pasta mixture among five 10-oz. ramekins.or a 1 1/2 to 2-quart casserole dish. Sprinkle with the toasted bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at for 15-20 minutes or until heated through. Serve immediately.
1 box medium pasta shells, uncooked
1 1/2 cups shredded Swiss cheese
1 1/2 cups shredded sharp cheddar cheese
1 stick unsalted butter, divided
2 tablespoons olive oil
1 cup Panko bread crumbs
1 lb. bay scallops
1 cup sliced fresh mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons sherry
3 tablespoons flour
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground white pepper
In a large pot of salted, boiling water, cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons of the butter. Add Panko and cook and stir until lightly toasted.
In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook, stirring for 2 minutes. Remove and keep warm.
Melt remaining butter and 2 tablespoons olive oil in the skillet. Add the garlic and cook until fragrant. Add the onion. Cook until tender and slightly golden, about 7 minutes. Add the mushrooms and cook an additional 5 minutes. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in cheeses until melted. Drain pasta and add to the sauce. Add the scallops and toss to combine.
Preheat oven to 350 degrees.
Divide pasta mixture among five 10-oz. ramekins.or a 1 1/2 to 2-quart casserole dish. Sprinkle with the toasted bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at for 15-20 minutes or until heated through. Serve immediately.
10.07.2011
My first attempt at Beef Youvetsi......
I say it all the time......ask me to make a Stuffed Crown Roast with Herb and Cornbread Dressing and Sauteed Brussels Sprouts with Rosemary White Wine Reduction.....I say "No problem!". Now, ask me to make mashed potatoes......and I freeze. The more complex a recipe it is, the better I am at it. The simplest recipes make me break out in a cold sweat. I find it so funny when people are impressed at a fancy meal I make because to me, its no big deal. And believe it or not, I am jealous of people who make beef stew, chicken soup, even roast beef....because for some strange reason, I am intimidated by simple foods. (Deep breath)...I feel so much better now that I have said that out-loud.
So we were at work the other day and I had asked my mom and Elizabeth about Greek kima (meat sauce) and Youvetsi (beef or lamb stew with orzo pasta). My mom tends to complicate recipes as does my dad so I figured Elizabeth was my best bet. She explained to me, in very simple terms, how she makes youvetsi.
Easy enough. So after work, off to the store I went to get everything I needed for youvetsi. I decided to do beef because I find lamb from the supermarket isn't like lamb from a Greek butcher. It's gamey and tough.
The end result was actually really good which surprised me believe it or not. Billy LOVED it and my mom said it was delicious. So...here it is....MY recipe for Beef Youvetsi.
Beef Youvetsi with Orzo Pasta
2 lbs. beef chuck or shoulder cut into 2-inch cubes
1 lb. orzo pasta
1/2 large red onion, diced small
3 cloves garlic, pushed thru a press
1 - 28 oz. can crushed tomatoes
5 whole black peppercorns
1/2 cup white wine
Ground cinnamon, to taste
Kosher salt and ground black pepper, to taste
Olive oil
Grated Romano or kefalotiri cheese
In a large Dutch oven, heat about 3 tablespoons of olive oil. Add the beef, season with salt and pepper and cook until browned, about 10 minutes. Remove the beef from the pot and place in a dish leaving the juices in the pot. Add another tablespoon of olive oil. Add the red onion, and garlic and cook about 5 minutes. Add the peppercorns and white wine and cook an additional 5 minutes scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes. Let it come to a boil and then lower the heat to medium low. Simmer uncovered for 5 – 10 minutes. Return the beef to the pot along with any juice that collected in the plate. Add about 1 cup of water to the pot. Cover and simmer over medium-low heat for about an hour.
Preheat the oven to 350 degrees.
Stir in the uncooked orzo pasta and another 1/2 cup of water, if needed. Season to taste with salt and pepper. Cover and place in the oven. Cook an additional 30 to 40 minutes, or until the orzo is soft, stirring the pasta once or twice, adding water as needed about a 1/2 cup at a time.
Remove the pot from the oven, season with a little more salt and pepper and add the cinnamon to taste. I add about a tablespoon.
Serve with grated cheese.
So we were at work the other day and I had asked my mom and Elizabeth about Greek kima (meat sauce) and Youvetsi (beef or lamb stew with orzo pasta). My mom tends to complicate recipes as does my dad so I figured Elizabeth was my best bet. She explained to me, in very simple terms, how she makes youvetsi.
Easy enough. So after work, off to the store I went to get everything I needed for youvetsi. I decided to do beef because I find lamb from the supermarket isn't like lamb from a Greek butcher. It's gamey and tough.
The end result was actually really good which surprised me believe it or not. Billy LOVED it and my mom said it was delicious. So...here it is....MY recipe for Beef Youvetsi.
Beef Youvetsi with Orzo Pasta
2 lbs. beef chuck or shoulder cut into 2-inch cubes
1 lb. orzo pasta
1/2 large red onion, diced small
3 cloves garlic, pushed thru a press
1 - 28 oz. can crushed tomatoes
5 whole black peppercorns
1/2 cup white wine
Ground cinnamon, to taste
Kosher salt and ground black pepper, to taste
Olive oil
Grated Romano or kefalotiri cheese
In a large Dutch oven, heat about 3 tablespoons of olive oil. Add the beef, season with salt and pepper and cook until browned, about 10 minutes. Remove the beef from the pot and place in a dish leaving the juices in the pot. Add another tablespoon of olive oil. Add the red onion, and garlic and cook about 5 minutes. Add the peppercorns and white wine and cook an additional 5 minutes scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes. Let it come to a boil and then lower the heat to medium low. Simmer uncovered for 5 – 10 minutes. Return the beef to the pot along with any juice that collected in the plate. Add about 1 cup of water to the pot. Cover and simmer over medium-low heat for about an hour.
Preheat the oven to 350 degrees.
Stir in the uncooked orzo pasta and another 1/2 cup of water, if needed. Season to taste with salt and pepper. Cover and place in the oven. Cook an additional 30 to 40 minutes, or until the orzo is soft, stirring the pasta once or twice, adding water as needed about a 1/2 cup at a time.
Remove the pot from the oven, season with a little more salt and pepper and add the cinnamon to taste. I add about a tablespoon.
Serve with grated cheese.
10.06.2011
Juvenile Diabetes Walk in Old Westbury, NY - 10.2.2011
This past Sunday, my family and my cousin Gracie's close friends got together for the annual Juvenile Diabetes walk for her son Danny. Our team is called Danny's Pit Crew which comes from his love of the movie Cars.
People never fail to amaze me when it comes to helping others. Something about being at the walk and seeing all the kids, their friends, family....everyone just getting together to help each other. It is something others should recognize and cherish. Most of these kids have a life-long battle ahead of them and I am honored to stand with them in their fight.
People never fail to amaze me when it comes to helping others. Something about being at the walk and seeing all the kids, their friends, family....everyone just getting together to help each other. It is something others should recognize and cherish. Most of these kids have a life-long battle ahead of them and I am honored to stand with them in their fight.
10.05.2011
Pork Chops with Buttermilk Herb Pan Gravy
Pork Chops with Buttermilk Herb Pan Gravy
4 bone-in pork chops, 3/4-inch thick
1 cup flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 lb. thin sliced mushrooms
1 small onion, thinly sliced
3 tablespoons olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley
Gravy Master, optional
Mix together the flour, onion powder, garlic powder, cayenne, salt and pepper. Place flour mixture in a shallow bowl. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the flour mixture, shaking off the excess.
Heat the olive oil in a large skillet over medium heat and coat with the oil. Add the pork chops to the skillet in a single layer and cook until golden brown, about 3 minutes per side.
As the pork chops are cooking, heat the 3 tablespoons of oil in another skillet. Add the mushrooms and onions and saute until soft, about 8 minutes.
Remove the pork chops from the skillet. Whisk in a few pinches of the flour mixture into the drippings. Add the chicken broth. Add the mushroom mixture. Let the mixture cook down for 5 minutes or until it has thicken slightly. Stir in the buttermilk to make a creamy gravy. Add a drop or 2 of Gravy Master, if desired to make a darker gravy. Return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and sprinkle with the chopped parsley. Serve with mashed potatoes.
4 bone-in pork chops, 3/4-inch thick
1 cup flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 lb. thin sliced mushrooms
1 small onion, thinly sliced
3 tablespoons olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley
Gravy Master, optional
Mix together the flour, onion powder, garlic powder, cayenne, salt and pepper. Place flour mixture in a shallow bowl. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the flour mixture, shaking off the excess.
Heat the olive oil in a large skillet over medium heat and coat with the oil. Add the pork chops to the skillet in a single layer and cook until golden brown, about 3 minutes per side.
As the pork chops are cooking, heat the 3 tablespoons of oil in another skillet. Add the mushrooms and onions and saute until soft, about 8 minutes.
Remove the pork chops from the skillet. Whisk in a few pinches of the flour mixture into the drippings. Add the chicken broth. Add the mushroom mixture. Let the mixture cook down for 5 minutes or until it has thicken slightly. Stir in the buttermilk to make a creamy gravy. Add a drop or 2 of Gravy Master, if desired to make a darker gravy. Return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and sprinkle with the chopped parsley. Serve with mashed potatoes.
10.03.2011
Roasted Garlic Ceasar Pasta Salad with Black Olives
Roasted Garlic Ceasar Pasta Salad with Black Olives
1 lb. box tri-color or regular rotini pasta
1 bottle Ken's Roasted Garlic Creamy Caesar dressing
Juice from 1/2 a lemon
1 can sliced black olives, drained
3 tablespoons chopped parsley leaves
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 cup garlic croutons, optional
Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water. Place cooled pasta into a serving bowl.
In a large bowl, combine the Caesar dressing, lemon juice, parsley, Parmesan and pepper. Add the dressing mixture to the pasta and stir gently until the pasta is well coated. Toss in the olives. The pasta salad can be made up to a day ahead. Sprinkle with the croutons and additional Parmesan cheese just before serving.
Footnotes - You can also use regular creamy Caesar dressing
Stuffed Artichoke Bites
Stuffed Artichoke Bites
3 large artichokes
1 1/2 cups seasoned breadcrumbs
1/4 cup grated parmesan cheese, plus a bit more for sprinkling
1/4 cup grated Romano cheese
3 large shallots, minced
1/3 cup white wine
1 egg
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
4 cloves garlic, pushed thru a press
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1 lemon, juiced
Wash the artichokes and cut the stem off. Place the artichokes right side up on a large pot and add about an inch of water. Cover and cook for about an hour. The artichokes will turn dark green and be very tender. Remove from the pot and allow to cool completely. Once the artichokes have cooled, remove the leaves from the artichoke, reserving only the largest ones with the most heart still attached. Remove the choke from the heart using a spoon to scoop it out, chop into very small dice.
Meanwhile, in a medium skillet, heat about 2 tablespoons olive oil and saute the garlic and shallot until soft, about 5 minutes. Add the diced choke and the white wine. Cook an additional 5 minutes.
Preheat the oven to 350 degrees.
In a large bowl, add the breadcrumbs, Parmesan, Romano, egg, basil, parsley, garlic powder, salt and pepper. Stir to combine. Add a little of the lemon juice to taste. Add the garlic and shallot mixture to the bowl.
Arrange the leaves on a baking sheet. Using a small melon baller, add the stuffing onto each leaf. Lightly drizzle with olive oil. Bake in the oven for 10 to 12 minutes or until the stuffing has browned slightly.
Place the leaves on a serving platter and drizzle with a little olive oil and a little lemon juice. Sprinkle with a little more Parmesan cheese and fresh ground black pepper. These can be served warm, at room temperature or cold.
Fig and Port Wine Tartlets with Cinnamon Whipped Cream
Fig and Port Wine Tartlets with Cinnamon Whipped Cream
1 - 12 oz. jar fig preserves
1/4 cup port wine
2 packages mini phyllo tart shells
2 cup whipping cream
3 tablespoons sugar
1/4 teaspoon cinnamon extract
Ground cinnamon, for dusting
Powdered sugar, for dusting
In a small saucepan, combine the fig preserves and port wine. Heat over medium heat about 5 minutes. Remove from heat and let cool completely. Mixture will continue to thicken as it cools.
Once the mixture has cooled, fill each tart shell with 1 teaspoon of the mixture.
Whip cream in a large ice cold bowl, using an electric mixer. Gradually add the sugar and cinnamon extract and whip until stiff peaks form. Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag.
Top each tartlet with a dollop of whipped cream. Garnish with a dusting of cinnamon and powdered sugar.
Garlic Roast Pork Tenderloin Crostini with Herb Cheese and Roasted Grape Tomatoes
Garlic Roast Pork Tenderloin Crostini with Herb Cheese and Roasted Grape Tomatoes
2 tablespoons olive oil
1 to 1 1/2-pound pre-marinated garlic herb pork tenderloin
1 baguette or Italian bread, sliced into 1/2-inch thick slices
2 - 5 oz. packages soft cheese with garlic and herbs
1 pint grape tomatoes, cut in half
Kosher salt and fresh ground pepper
Olive oil
Preheat oven to 400 degrees.
Heat olive oil in a large over-proof skillet over medium-high heat. Add the pork and sear on all sides. After all the sides have been seared, place the skillet in oven and roast for 15 to 20 minutes per pound or until an instant-read thermometer registers 155 to 160 degrees. Remove from oven and let rest for 10 minutes, basting with the pan juices. Slice pork tenderloin into 1/4-inch thick slices and place in a shallow bowl. Pour about a 1/4 cup of the pan juices onto the pork slices and let sit.
Meanwhile, place baguette slices on a baking sheet and toast in oven until just golden around the edges, about 7 to 10 minutes. Remove and set aside to cool.
Place the grape tomato slices on a small baking sheet. Toss with a small amount of olive oil and season with salt and pepper. Broil on low for 10 minutes or until the tops start to brown slightly.
Spread toasted baguette slices with a good amount of the herb cheese spread. Top with 1 slice of the pork slices then pipe on top of the pork slice ,a small amount of the herb cheese spread and top with a roasted grape tomato half.
Antipasto Skewers with Rosemary Balsamic Vinaigrette
Antipasto Skewers with Rosemary Balsamic Vinaigrette
1 pint grape tomatoes, cut in half
1 lb. fresh mozzarella, cut into chunks
1 - 12 oz. jar of marinated artichoke hearts, cut into chunks
1/2 lb. salami, sliced very thin, folding into fourths then in half
1 cup olive oil
6 tablespoons balsamic vinegar
1/8 teaspoon salt
1 teaspoon fresh ground black pepper
3 cloves garlic, smashed
2 or 3 sprigs fresh rosemary
Using wooden skewers, assemble as follows - tomato, mozzarella, salami, artichoke, tomato. You should have enough for about 30 to 34 skewers.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic, salt and pepper. Add the rosemary springs and garlic to the bowl and let sit for about 15 minutes. remove the garlic and rosemary sprigs. Place one layer of skewers in a deep container and drizzle with the vinaigrette. Repeat with remaining skewers and dressing. You will have extra vinaigrette. Cover and place in the refrigerator until ready to serve. Try to let them marinate for several hours before serving.
Footnotes - After arranging the skewers on a serving platter, I drizzle with addition vinaigrette.
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