Fall Harvest Dinner

Fall Harvest Dinner

Eileen O’Connor & Christina Taber-Kewene

October 22, 2010

Spinach Croquettes

This recipe makes about 100 croquettes. It can easily be halved.

Ingredients

4 10 oz. packages frozen chopped spinach

4 C Pepperidge Farm stuffing (crushed)

2 large onions, minced

8 eggs

1 C grated Parmesan cheese

1 ½ C melted butter

1 T thyme

2 cloves garlic, minced

Salt & pepper

Cook and drain the spinach. Squeeze excess water from drained spinach.

In a large bowl, mix all ingredients thoroughly.

Chill at least 2 hours.

Roll into one inch balls.

At this point, you can freeze the croquettes on cookie sheets and keep the frozen appetizers in a plastic bag for several weeks.

Bake, thawed, at 300 degrees for 30 minutes.

Pear Pecan Toasts

Ingredients

10 oz. Roquefort cheese

¼ c. plus 1 tbsp heavy cream

15 slices thin white sandwich or French broad, crusts removed

2 Bartlett pears, thinly sliced into wedges

1/3 cup pecan halves, thinly sliced crosswise

Preheat the oven to 350 F. Place the cheese and the heavy cream in a small bowl. Using a fork or wooden spoon, combine until the mixture is soft enough to spread but not too runny. Set aside.

Cut the read in half crosswise, making rectangles that are about 3 x 1.5 inches. Transfer the rectangles to a baking sheet; toast in the oven until light golden on each side, about 15 minutes. Remove from the oven.

Spread 1 heaping tsp of the cheese mixture on each piece of bread. Top with a pear slice; garnish with the pecan slices. Serve at room temperature.

Cranberry Orange Tonic

Makes 12 servings.

Ingredients

1 cup sugar

1 cup water

4 rosemary sprigs

4 cups cranberry juice cocktail, chilled

2 cups orange juice, chilled

3 cups club soda, chilled

Combine sugar and water in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until sugar dissolves. Add rosemary; simmer 5 minutes.

Remove from heat. Pour sugar syrup into a bowl; cover and refrigerate overnight.

Uncover sugar syrup; remove and discard rosemary sprigs.

Combine the sugar syrup, juices, and soda in a large pitcher.

Serve immediately over ice.

Curried Squash and Pear Bisque

Yield: 8 servings (serving size: 1 1/4 cups)

Ingredients
1 butternut squash (about 2 3/4 pounds)
1 tablespoon butter
2 cups chopped Bartlett pear (about 1 pound)
1 ½ cups thinly sliced onion
2 1/3 cups water
1 cup pear nectar
2 (14 ½ ounce) cans vegetable broth
2 ½ teaspoons curry powder
½ teaspoon salt
1/8 teaspoon black pepper
½ cup half-and-half
1 small Bartlett pear, cored and thinly sliced

Preheat oven to 375°.

Cut squash in half lengthwise; discard seeds and membrane.

Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool.

Peel squash; mash pulp. Set aside 3 ½ cups pulp, reserving remaining squash for another use.

Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.

Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half.

Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.

Honey Wheat Rolls

Makes 2 dozen rolls.

1 package dry yeast

1 C warm water (105 to 115 degrees F)

3 T honey

3 T butter, melted

1 egg

¾ t salt

2 – 2 ½ C unbleached flour

1 ¾ C whole wheat flour

Cooking spray

Dissolve yeast in warm water in a large mixer bowl.

Add honey, butter, egg, salt, and ¾ C of each white and whole wheat four.

Beat at low speed of electric mixer until smooth.

Stir in enough of the remaining flour to make a soft dough.

Grease a large bowl; place the dough in the bowl, turning dough to grease all sides.

Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Punch the dough down; turn out onto a lightly floured surface and knead about 3 minutes.

Coat muffin pans (total of 24 cups) with cooking spray.

Divide dough into four equal portions. Each of those portions will yield 6 rolls. Divide each of those portions into 6 pieces, then make 3 little balls of dough from each of those 6 pieces. Place 3 balls of dough in each muffin cup.

Cover and let rise in a warm place, free from drafts, for 40 minutes or until doubled in bulk.

Bake at 400 degrees F for 12 to 15 minutes or until golden.

Herbed Goat Cheese Spread

Makes 2 cups

Ingredients

1 package (8 ounces) cream cheese, room temperature

1 package (11 ounces) goat cheese, room temperature

3/4 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

4 teaspoons freshly squeezed lemon juice

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh dill

1 tablespoon snipped fresh chives

In the bowl of a food processor, process cream cheese and goat cheese together until creamy and well combined. Add salt, pepper, lemon juice, parsley, tarragon, dill, and chives; pulse until thoroughly combined, scraping down the sides of the bowl as needed. Transfer spread to an airtight container. Spread will keep, refrigerated, up to 2 days.

Cauliflower Soufflés over Baby Greens

Makes 12 mini-soufflés

Ingredients for the soufflés

4 tbsp unsalted butter (plus more for greasing the ramekins)

1 oz. Parmesan cheese, grated on the small holes of a box grater

2 1 ½ lb heads of cauliflower

6 tbsp all-purpose flour

2 c. hot milk

8 large egg yolks

5 oz. Maytag or other blue cheese, crumbled to 1 c.

1 tsp kosher salt

¼ tsp paprika

½ tsp freshly ground black pepper

½ tsp nutmeg

2 tsp minced fresh flat-leaf parsley

10 large egg whites

Ingredients for the salad

¼ c. red-wine vinegar

½ c. extra-virgin olive oil

Dijon mustard, to taste

Honey, to taste

Kosher salt and freshly ground black pepper

10 oz. baby salad greens

Preheat the oven to 400 F. Butter 12 5-oz. ovenproof ramekins. Sprinkle the inside of each with the Parmesan. Arrange the ramekins, evenly spaced, in a baking pan. Set aside.

Cut the cauliflower into quarters; remove the center core and leaves. Thinly slice about 60 cauliflower florets vertically. Mince the remaining cauliflower to yield about 1 cup. Set aside.

In a medium saucepan over medium heat, melt 4 tbsp. butter. Whisk in the flour until it is cooked but not brown, about 2 minutes. Whisk in the hot milk until fully incorporated. Let cook 3 minutes. Whisk in the egg yolks, one at a time, until fully incorporated. Using a wooden spoon, stir in the cheese, salt, paprika, pepper and nutmeg, stirring constantly. Once the cheese has melted, stir in the reserved minced cauliflower and the parsley. Cook 2 minutes more. Transfer the mixture to a large mixing bowl. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until frothy, about 2 minutes. Increase speed to medium and beat 1 minute more. When the egg whites are foamy, increase speed to high, and beat just until they hold soft peaks; do not overbeat the egg whites. Using a large rubber spatula, lightly mix a third of the whites into the cheese mixture to lighten it. Fold in the remaining whites until just combined.

Fill each ramekin with ½ cup soufflé mixture, smooth the tops. Insert 4 or 5 of the thin cauliflower florets around the edges of each ramekin, poking the florets into the soufflé mixture with the ruffled edge up. Bake until the tops are golden brown and the mixture is set. 20 to 25 minutes.

Meanwhile, whisk vinegar and oil together until combined. Mix in mustard and honey. Season with salt and pepper. Toss salad greens with the vinaigrette. Just before serving, divide the salad evenly among 12 plates. Remove the soufflés from the oven. Use a kitchen towel to hold the ramekins, and invert the soufflés onto your hand, and then bottom-side down onto the plates with the salad. Serve warm.

Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Ingredients for pork:
1 teaspoon dried ground sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
1 T olive oil

Ingredients for cranberry sauce:
1 cup fat-free, less-sodium chicken broth
1 cup dried cranberries
1/2 cup cranberry juice
1 tablespoon raspberry jam (optional)

1 t cornstarch

Preheat oven to 400°.

To prepare pork, combine first 4 ingredients; rub evenly over pork.

Heat olive oil in a large ovenproof nonstick skillet over medium-high heat. Add pork; cook 4 minutes on each side or until browned.

Place pan in oven; cook pork at 400° for 12 minutes or until a meat thermometer registers 160° (slightly pink).

Place pork on a cutting board; keep warm.

To prepare sauce, add the chicken broth, dried cranberries, and juice to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jam; cook 5 minutes, stirring occasionally. Dissolve cornstarch in a small amount of cold water and add to the sauce; continue to cook until sauce thickens (about 1 minute).

Cut the pork into (1/2-inch) slices. Serve with sauce.

Braised and Glazed Brussels Sprouts

Ingredients

3 T butter or olive oil

1 lb Brussels sprouts, trimmed

½ C or more vegetable stock, white wine, or water; more as needed

Salt and freshly ground pepper

Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid. Sprinkle the Brussels sprouts with salt and pepper and bring the liquid to a boil.

Cover and adjust the heat so the mixture simmers; cook until the sprouts are just tender, 5 to 10 minutes, checking once or twice and adding liquid as needed.

Uncover the Brussels sprouts and raise the heat to boil off all the liquid so that the Brussels sprouts become glazed and eventually browned. Stir once or twice, but do not stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over (some sides can be more well done than others).

Adjust seasonings; serve warm or at room temp.

Empire Apple and Pear Tarts

Ingredients for Crust

4 ½ c. pastry flour

2 ¼ c. butter, cut into small pieces (4 ½ sticks)

¼ c. sugar or more

1 tsp salt

Ingredients for Filling

1 ½ lbs almond paste

9 egg yolks

1 cup sugar

1 ½ c. butter, softened (3 sticks)

Ingredients for Topping

6 Empire apples, cored and thinly sliced

6 pears, cored and thinly sliced

1 ½ c. raspberry jam mixed with a little water

Preheat oven to 350 F.

Combine crust ingredients in bowl with fingertips until the consistency of coarse bread crumbs. Add 6 -9 tbsp cold water to bind. Form into a ball and refrigerate for at least 30 mins.

Mix all filling ingredients in a mixer or food processor

Roll out dough and press into 12 3-inch tart tins. Spread filling on the bottom of each. Arrange apple and pear slices on top of filling. Brush raspberry jam over tops evenly. Bake for 25-30 mins. Cool.

Chocolate Mint Squares

Ingredients for base

2 oz. unsweetened chocolate

½ C butter

1 C sugar

½ C flour

pinch of salt

2 eggs

Ingredients for mint layer

1 C powdered sugar

2 T butter

2 T crème de menthe (or 1 t peppermint extract + 1 T milk)

Ingredients for glaze

2 oz. unsweetened chocolate

2 T butter

Preheat oven to 350 degrees F. Grease an 8" square pan.

For base: melt chocolate and butter. Cool. Whisk together eggs & sugar. Stir in salt and flour. Add butter-chocolate mixture and stir. Pour into prepared pan and bake for 20-25 minutes.

For mint layer: cream together the 2 T butter and 2 T crème de menthe (or 1 t peppermint extract and 1 T milk). When the base has cooled, spread the mint mixture on top. Refrigerate.

For glaze: melt 2 oz. unsweetened chocolate with 2 T butter. Spread over top of the mint layer. Refrigerate.

Cut into 1” or 1.5”squares.

Salted Caramels

Ingredients

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Line an 8×8″ glass baking dish with parchment paper; grease well with butter.

Bring cream, butter and salt to a boil in a small saucepan. Remove from heat and set aside.

In a medium saucepan, bring sugar, corn syrup and water to a boil, stirring just until the sugar is dissolved. Then continue boiling without stirring until the mixture is a light golden color and a candy thermometer reaches 250 degrees. Don’t worry how long this takes – some recipes say it takes 10 minutes and others say up to 45 minutes. The important thing is that it reaches 250 degrees and is a light golden caramel color.

When this happens, carefully stir in the butter/cream mixture. The caramel will bubble up, so be careful. Stir constantly and continue to cook until the mixture reaches 250 degrees again.

Then pour into the prepared baking dish and let cool at least 2 hours. Sprinkle the top of the caramels with a generous amount of nice sea salt. When the mixture has set, cut into pieces with a sharp, well-oiled knife, and wrap in parchment paper.

For the takehome:

Chocolate Chip Pumpkin Bread

Ingredients

3 cups white sugar

1 (15 ounce) can pumpkin puree

2 sticks butter (1 c.), melted

2/3 cup water

4 eggs

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans or 8 mini-loaf pans.

In a large bowl, combine sugar, pumpkin, butter, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

ALL WRAPPED UP!

(Farmer's Market Salad, unique to the day)

by Rachel Blanchard & Kim Liu

September 25, 2010

Greenwich, CT

LOX BITE

Endive

Smoked salmon

Creme fraiche

Chives

Use the endive leaves as the base and place smoked salmon and creme fraiche in the heart of the leaf. Tie together the bit with a chive strand.

GOAT CHEESE POUCH

Filo pastry

Goat cheese

Herbs de Provence

Butter

Layer 3 sheets of filo pastry together with melted butter in between. Cut filo into 4" squares. Place a teaspoon of goat cheese in the middle of each filo square with a sprinkle of Herbs de Provence. Twist corners of filo square together to create the pouch. Bake in oven as directed for the filo pastry or until the pastry is golden brown.

MANGO LASSI

3 cups yogurt

1 ½ cups cream

3 mangos, pitted and chopped

1/3 cup sugar

pinch of cardamom

ice

Blend it for 2 minutes in the blender. Enjoy!

RAMAKI

2 CANS whole water chestnuts

1 PACKAGE bacon

¾ CUP chili sauce

1 ½ CUPS mayonnaise

1 ½ CUPS brown sugar

Cut the bacon strips in half. Wrap each whole water chestnut with the cut strip of bacon. Secure with a toothpick. Arrange in a casserole dish.

Mix all remaining ingredients, and pour over the bacon-wrapped water chestnuts.

Bake at 350 degrees for 1 hour. Serve warm.

SUMMER ROLL – Shrimp and Mango

For dipping sauce

1 1/4 cups granulated sugar

1/2 cup rice wine vinegar

1 lemon, zested and juiced

1 tablespoon soy sauce

1 teaspoon salt

2 teaspoons Thai fish sauce

2 teaspoons minced ginger

2 teaspoons minced garlic

1 teaspoon crushed red pepper flakes

1 tablespoon grated carrots

1 tablespoon chopped cilantro

For rolls

12 large shrimp in shell (21 to 25 per pound), peeled

3 ounces vermicelli rice-stick noodles*

3 tablespoons rice vinegar

2 tablespoons sugar

1/2 teaspoon salt

8 (8-inch) rice-paper rounds plus additional in case some tear*

48 fresh cilantro leaves (from about 1 bunch)

48 fresh mint leaves (from about 1 bunch)

1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks

3 scallions, cut into 3-inch-long julienne strips

1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Make rolls:
Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.

Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

SPRING ROLL

Wonton wrappers

Pulled poached or roast chicken

Cellophane noodles

Carrots, julienned

Sesame oil

Soy sauce

Oil for frying

sauce:

Chinese black vinegar

Ginger, julienned

Mix chicken, carrots and noodles with sesame oil and soy sauce, to taste. Wrap in wonton wrappers using a dab of water to seal it together. Head oil in a pan until bubbles appear on wooden spoon. Fry spring rolls until golden brown. Serve with sauce.

AVOCADO GAZPACHO

1/2 cucumber

1 avocado

1 scallion

1 garlic clove

2 tablespoons cilantro

2 tablespoons lemon juice

1/2 cup plain yogurt

1/2 cup cold water

1/2 cup ice cubes

Jalapeno, to taste

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit and peel. Cut scallion into large pieces. Puree all ingredients in blender until smooth. Season with salt and pepper. Garnish with cilantro leaves and Parmesan crisps (grate Parmesan and bake on Silpat until crispy)

Scallops Wrapped in Kataifi

2 cups balsamic vinegar

4 extra large sea scallops

1/4 lb kataifi filo

4 tablespoons butter, melted

1 tomato, diced

1/4 cup diced scallions

1/4 cup chopped dill

1 medium shallot, sliced

1 teaspoon chopped fresh thyme

1 cup white wine

1/2 lb butter, cut into small bits, thoroughly chilled

In saucepan over medium heat, simmer the vinegar until syrupy, about 30 mins.

Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter. Bake scallops about 15 mins.

Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.

Place each scallop in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with reduced balsamic vinegar. Sprinkle the tomatoes, scallions and dill around the scallop.

RED BEAN and BANANA CREPE

1/2 cup buckwheat flour

1/2 cup all purpose flour

1 cup milk

3/4 cup water

3 large eggs

2 tablespoons vegetable oil

Pinch of salt

3 tablespoons sugar

Red bean paste

Bananas

Combine flours, milk, water, eggs, vegetable oil, salt and sugar in a blender or whisk in a bowl. Cover with plastic wrap and let the batter sit for one hour. When ready to cook, place desired amount in a nonstick skillet until edges brown and curl up. Fill cooled crepes with a tablespoon of red bean paste and sliced banana. Wrap and store.

Dinner Self-Contained

Dinner: Self-Contained

An Evening of Edible Art

by Sariah Toronto & Amy Keith

Cherry Spritzer with Lime and 'Fancy' Cubes

This is a fun, light and refreshing drink that shows off your artistic side with those 'fancy cubes'. The inspiration for this is those ice rings you put in punch bowls for parties and my love for seltzer with cherry and lime. Have fun with the ice cubes. Making them can be a family activity, as well. The kiddies love to help with this one! Just make sure to make them in advance, since ice - especially with the extras inside it - take a while to set. (Note: For our dinner tonight I started going a little wild with 'ideas' and then decided to reign it in a bit and make them a little more uniform.) Enjoy!

Seltzer water with cherry (I like using the smaller 1 liter containers, since the fizz lasts longer)

Limes (several)

For cubes:

Pomegranate seeds

Fresh mint

Lime wedges (thin)

Green grapes (cut very thin)

Food coloring (but use very, very little of it - dilute in a pitcher and then pour into your ice trays with all the good stuff already inside)

~

Melon Balls in Mint

Lime juice, mint, and a dash of sugar add a gourmet twist to this easy fruit salad recipe. It's a healthy, light snack for the warmer summer months ahead.

2 c watermelon, seedless or seeds removed

2 c cantaloupe

2 c honeydew melon

1/4 c water

2 T sugar

2 t lime juice

3 T fresh mint, chopped finely

1. Scoop out watermelon, cantaloupe, and honeydew melon meat with a melon baller.

2. In a small saucepan over medium heat, bring water, sugar, and lime juice to a boil. Boil 2 minutes and remove from heat. Cool completely.

3. Toss sugar mixture together with melon and mint. Chill well.

Serves 8. Approximate per serving: 60 calories; 0 grams of fat

(I only add the calories on this one because they're so low... don't expect calorie counts on any of the other items!!!)

~

Bacon Wrapped Figs

Just 4 ingredients make this a quick appetizer that’s a welcome change of pace from dips or cheese balls. The dried Calimyrna figs are a bit of twist, as well, with their lighter color. These are really one of my favorite 'tapas' style treats. So rich and lusciously evil and delicious. Enjoy! (The following recipe is from Betty Croeker's tried and true compilation.)

Prep Time: 15 min

Total Time: 25 min

Makes: 30 appetizers

1package (12 ounces) fully cooked bacon

2packages (8 ounces each) dried whole Calimyrna figs, stems removed

30 pistachios

30 small fresh basil leaves

1.Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut each bacon slice in half.

2.Cut slit in each fig; stuff with nut. Place basil leaf on bacon strip; wrap around fig. Place seam side down in pan. (Smudge with cream cheese, if desired)

3.Bake 8 to 10 minutes or until bacon is brown. Serve warm with toothpicks.

~

Bruschette al Funghi

1 lb white, cremini or wild mushrooms, or a combination, rinsed briefly and wiped dry

2 T extra-virgin olive oil

1/2 small or medium onion, finely chopped

2 garlic cloves, minced, plus 1 garlic clove, cut in half

Salt, to taste

3 ripe tomatoes, peeled, seeded and chopped

1/2 c water

Salt and freshly ground pepper

2 T minced flat-leaf parsley

Grated or shaved Parmesan or Gruyere for sprinkling

4 to 8 thick slices French bread

1. Trim the ends of the mushrooms and cut into thick slices. (If using wild mushrooms, chop coarsely.) Heat 1 T of the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender and beginning to color, 5 - 8 minutes. Add the mushrooms, garlic and 1/2 t salt. Cook, stirring, until the mushrooms begin to soften and sweat. Stir in the tomatoes and water, add salt to taste, bring to a simmer, reduce the heat, cover and simmer for 30 minutes. Stir from time to time. Stir in the pepper and parsley and taste and adjust seasonings. Remove from the heat.

2. Lightly toast the bread, and rub it with the cut garlic. Brush with the remaining olive oil. Warm the mushrooms and spoon over the bruschette. Top with the freshly grated Parmesan or Gruyere if desired.

French Bread

6 cups all-purpose flour

2 1/2 packages active dry yeast

2 t salt

2 c warm water (110 degrees F/45 degrees C)

1 T cornmeal

1 egg white

1 T water

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment.

2. Stir in additional flour until dough is no longer shiny and sticky to the touch. Knead in mixer (4 - 5 minutes) or by hand (8 - 10 minutes).

3. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

4. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

5. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

6. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, until bread is lightly browned. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

~

Caesar Salad in Parmesan Cheese Baskets

Traditional Caesar salad has raw eggs, but just to be safe I used this cooked egg version out of the Better Homes and Garden cookbook and then made gourmet with the cheese baskets... enjoy!

3 cloves garlic

3 anchovy fillets

3 T lemon juice

3 T olive oil

1 T Dijon-style mustard

1/2 t Worcestershire sauce

1 hard-cooked egg yolk

1 clove garlic, halved

10 c torn Romaine lettuce (washed well, dried well and 'crisped')

2 c Parmesan/Garlic Croutons (recipe below*)

1/2 c Parmesan curls

freshly ground pepper

LOTS of Parmesan/Reggiano cheese (from block) - grated

For Dressing

In a blender or food processor combine the 3 garlic cloves, anchovy fillets and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, W sauce and cooked egg yolk. Cover and blend until smooth. Cover surface with plastic wrap and chill for 2 - 24 hours.

Parmesan bowls

Shred your cheese and spread evenly on a NONSTICK pan (that's important!, otherwise you won't get it off in one piece) Let the cheese warm up and turn golden brown 'swishing' the pan ever so often as to spread the oils evenly... at the right moment (and these may take some 'practice') flip the pan and use a high heat spatula to get the cheese to fall in one piece onto your mold. I find the best mold is the bottom of a large glass... Quickly use clean hands to shape how you'd like the basket to look, let cool for one minute and then remove, before cheese basket gets too hard on your glass... these are fragile... and time is of the essence. You don't want to do these too far in advance, because they can break and are better a little warm. These will always impress... Bon Appetit!

Croutons

Make these in advance... so delicious... Cut French bread into bite sized cubes while you melt a stick of butter in a saucepan... sprinkle garlic powder and parmesan cheese into butter and remove from heat... stir in bread cubes and then spread the mixture on a baking sheet and bake for 325 in your over for approximately 15 minutes. Let cool and store in airtight container for up to a week.

~

Green Pea Soup with Tarragon

2 16-oz packages frozen petite peas

2 T extra-virgin olive oil

1 1/2 c sliced shallots (about 11 oz)

4 c vegetable broth

3 T chopped fresh tarragon

Salt to taste

Plain yogurt

1. Place 1 c peas in microwave-safe bowl; set aside.

2. Heat oil in heavy large saucepan over medium-high heat. Add shallots and saute until golden and almost tender, about 7 minutes. Add remaining peas, 4 c broth and 2 T tarragon; bring to boil

3. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Add salt to taste. Cool slightly.

4. Working in batches, puree soup in blender until completely smooth.

5. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 T tarragon. Season with pepper.

6. Cook reserved 1 c peas in microwave until warm, about 1 minute.

7. Ladle soup into bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.

Bread Bowls

2 (.25 ounce each) packages active dry yeast

1 c warm water (110 degrees to 115 degrees)

1 c warm whole milk (110 to 115 degrees F)

1/2 c shortening

1/4 c sugar

2 eggs

2 t salt

3 c all-purpose flour

3 c whole wheat flour

Cornmeal

1. In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour (half white, half wheat). Beat until smooth. Stir in enough remaining flour (alternating white and wheat) to form a soft dough that is no longer sticky or shiny to the touch. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

3. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.

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Stuffed Peppers with Beef, Veal and Pork

This one comes courtesy of Emeril Lagasse - BAM! ;) But you can tweak as you'd like. I used Beef, Veal and Pork and also used Mushrooms, extra peppers inside including a Cubanos pepper and fresh parsley and fresh cilantro. These are always good for dinner... experiment to your liking. Enjoy!

6 green bell peppers, tops cut away and seeds removed

2 T vegetable oil

1 c finely chopped yellow onions

1/2 c finely chopped green bell peppers

1/2 pound ground beef

1/2 pound ground pork

1 T minced garlic

1/4 c finely chopped fresh parsley leaves

3/4 t salt

1/2 t ground black pepper

Pinch red pepper flakes

2 c cooked long or medium-grain white rice

8 ounces tomato sauce

Water

1. Preheat the oven to 350 degrees F.

2. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

3. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

4. Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

5. Remove from the oven and let rest for 10 minutes before serving.

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Lettuce Wrap with Teriyaki Turkey

This is an easy delicious item that when all wrapped up is sure to impress your guests. It takes about 30 minutes from prep to plate and it's sure to be a hit at your dinner table.

1/2 c water

1 T cornstarch

1/2 c teriyaki sauce

1 to 1 1/4 lbs turkey breasts, chopped

A couple drops of sesame oil

Several scallions/green onions

Boston lettuce leaves or your favorite lettuce

Pineapple (fresh, slices)

Leeks, stems (to tie final product)

1. Chop the turkey into bite size pieces. Whisk together the cornstarch and water in a bowl and then add the teriyaki sauce. Pour marinade over the meat and let marinate for about 5 minutes. Drizzle the bottom of a non-stick wok, or pan, with the sesame oil and cook the meat and scallions over a medium to high heat until turkey is cooked through. Add pineapple in the end. Turn off heat to let sauce thicken.

2. Make sure you rinse the lettuce leaves before serving.

3. Wrap up your dish... but first, blanch the stems of the leeks in nice long strips - only 5-10 seconds a side and then cut into desired width and tie your wraps up as you wish. Be creative, enjoy!

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Jicama Salad in Cucumber

One quarter of a medium-sized jicama, peeled and finely chopped

1/2 cucumber, peeled and finely chopped

1 tomato, finely chopped

1 T chopped cilantro

Juice of 1 lime

Dash of cumin

Salt to taste

Combine all of the above and put in cucumber holder.

Cucumber Holder

1/2 cucumber

1. Peel cucumber and cut off piece from end to make flat bottom.

2. Using a spoon, hollow out cucumber, leaving sufficient flesh on bottom and sides to hold salad.

3. Decoratively carve edge of cucumber holder.

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Rosemary Turtle Bread

2 (.25 ounce each) packages active dry yeast

1 c warm water (110 degrees to 115 degrees)

1 c warm whole milk (110 to 115 degrees F)

1/2 c shortening

1/4 c sugar

2 eggs

2 t salt

6 c all-purpose flour

3 sprigs fresh rosemary, leaves chopped

Cornmeal

1. In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Add chopped rosemary leaves. Beat until smooth. Stir in enough remaining flour to form a soft dough that is no longer sticky or shiny to the touch. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover dough and let rest for 10 minutes.

2. Divide dough into rounds for turtle bodies, feet, tails and heads. Shape turtles, attaching pieces by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's body. Press raisins into the head for eyes.

3. Cover the dough with a cloth and let rise for 20 minutes.

4. Preheat oven to 350 degrees F.

5. With a sharp knife, make crisscross cuts in the turtle's body to make the shell. Use scissors to make a cut for the turtle's mouth. Bake for 15 - 25 minutes, depending on size of turtles, until golden brown.

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Apple Flautas

These are treats I grew up on, with apple trees in our backyard and the Southwest twist to the standard Apple Pie. Enjoy! They are so easy. And try the tortillas from scratch, you'll be surprised at how fun that can be to do with the whole family!

Sugar

Flour tortillas

A few apples

Butter or margarine

Cinnamon

A dash of lemon juice.

Saute your apples (skins peeled and quartered) on the grill in butter (a lot of it) and add sugar and cinammon and lemon juice... I also usually throw in a pinch of nutmeg and salt.

As for the apples, whatever you've got... but for our dinner tonight I used Gala and Granny Smith.

Tortillas can be tricky to get the exact size and consistency you desire, but they are amazingly simple and can be a lot of fun for a family activity and can give your dish that gourmet twist when done from scratch... good luck!

Homemade Flour Tortillas

2 c flour

1 t baking powder

1/2 t salt

4 t shortening (Crisco)

1/2 c water

Mix well, rest 10 minutes. Knead 5 minutes. Rest 10 minutes. Make into 8 balls, let rest 10 minutes. Pat flat, roll into circles. Place in a medium hot skillet briefly then turn with spatula. Remove from heat. Store in plastic bag. Re-warm before serving.

Here's a more formal recipe for the apple part of this dish from SouthernPlate.com:

Cinnamon Apple Flautas

3 T sugar

3 T butter or margarine

3 to 4 apples, peeled and sliced thin

1/2 t cinnamon

6 – 6inch flour tortillas

1 t lemon juice

Heat oven to 325. Mix 2 tablespoons of sugar with cinnamon and set aside. Melt butter in skillet. Brush butter on each side of tortilla, sprinkle each side with 1/2 tsp cinnamon/sugar mixture. Place tortillas on ungreased baking sheet and put in oven for a few minutes until just warm and pliable. Remove from oven and roll in tortillas loosely to make tubes, placing them seam side down on the baking sheet and returning to oven for about ten minutes, until browned and crispy.

Meanwhile, saute apples in remaining butter in skillet over high heat with 1 T sugar, until browned and tender (or just dump the rest of your cinnamon sugar mixture in there with them!). Add in lemon juice. Remove browned tortilla tubes from oven and spoon apple mixture into them. Sit down and eat yours while you listen to moans of happiness from your guests.

ENJOY!!!! HAPPY COOKING!!! ;)

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Mango Cream Puffs with Spiced Mango Mojito Sauce

Choux shells

1 c water

1/2 c butter

1 c flour

1/2 t salt

4 eggs

Filling

2 c 1/3-inch cubes peeled pitted mango (from about 4 large)

1 c chilled sour cream

1 c chilled whipping cream

1 c powdered sugar, divided

Sauce

2 large mangoes, peeled, pitted, diced

6 T plain whole-milk yogurt

4 T (or more) sugar

3 T spiced rum

1 T fresh Key lime juice

1 1/2 t (packed) finely chopped fresh mint

For choux shells:

Bring the water to a boil; add the butter and boil until the butter is melted. Add the flour and salt at once and stir over low heat until the mixture forms a ball and all of the excess moisture has evaporated. A film will coat the bottom of the pan. Let sit ten minutes. Put the eggs in a measuring cup and beat them in to the butter-flour mixture, one at a time until well mixed. (I do this in my mixer.) Pipe or spoon onto a parchment lined cookie sheet in 2-3 inch lengths. Bake at 400 degrees F for about 35 minutes, or until brown.

Hints for successful choux shells:

1. Make sure all the moisture has been cooked out prior to adding the eggs, as excess moisture will prevent a good puff.

2. Even though the shells look good at a light brown color, they must be cooked until they are crisp and medium brown or they will deflate after removing them from the oven.

3. Texture is the key to good eclairs. You cannot bake them more than a few hours ahead. If you store them in a plastic bag, they will go soft, or if you freeze them, they will go soft.

For filling:

1. Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.

2. Cut choux shells horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over.

For sauce:

Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, spiced rum, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

Spoon sauce onto cream puffs and serve.

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Chocolate Cups with Strawberries

6 oz semi-sweet chocolate

1 T butter

Strawberries

1. Melt chocolate and butter in microwave. Stir until smooth.

2. Brush chocolate into molds (I used Le Creuset silicone muffin wrappers)

3. Freeze until firm. Unmold and fill with strawberries.

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Cookie Canvas

1/2 lb unsalted butter, softened

2/3 c sugar

1 large egg

1/4 t baking powder

1/8 t salt

1 1/2 t vanilla

2 1/3 c all-purpose flour

1. Beat butter and sugar on medium speed until very fluffy and well blended.

2. Add egg, baking powder, salt and vanilla and beat until well combined.

3. Stir in flour until well blended and smooth.

4. Divide the dough in half. Place each half between 2 large sheets of wax or parchment paper. Roll out to 1/4-1/2 inch thick. Keeping the paper in place, place the rolled dough on a baking sheet and refrigerate until cold and slightly firm but not hard, 20 to 30 minutes.

5. Cut dough into desired canvas shapes and paint. Cook in 350 F oven until slightly dark at edges.

Paint 1

2 egg yolks

food coloring

Beat egg yolks and divide into 4 cups. Add food coloring as desired to each cup.

Paint 2

Light corn syrup

food coloring

Add 1 drop of food coloring per quarter-size dollop of corn syrup.