Blue Cheese Tarts

Blue Cheese Tartlets

Ingredients:

8 oz. tart pastry dough or commercial puff pastry 

3 oz. spinach or Swiss chard, trimmed

1 egg

2/3 cup heavy cream 

3/4 cup Emmenthaler cheese, freshly grated

1/4 teaspoon freshly grated nutmeg

salt and freshly ground pepper

3 oz. Roquefort Cheese, crumbled

2 tablespoons pine nuts

Directions:

If using tart pastry, prepare the dough and refrigerate for at least 3 hours.  Remove from the refrigerator 30 minutes before you are ready to roll out.  If using commercial puff pastry, defrost it in the refrigerator or at room temperature.

Preheat an oven at 425F*.  Bring a large saucepan filled with water to a boil.  Plunge the spinach or S Swiss chard into the boiling water and cook for 30 seconds.  Immediately drain in a colander and rinse with cold water to halt the cooking.  Drain again, pressing against the greens to force as much water  as possible; set aside.

Break the egg into a bowl.  Add the cream Emmenthaler cheese, nutmeg, and salt and pepper to taste and beat with a fork until completely blended.  Coarsely chop the spinach or chard and add it to the bowl; stir well.

On a lightly floured board, roll the dough as thinly as possible.  Sprinkle the Roquefort evenly over the dough.  With a fluted pastry cutter about 1 1/4" in diameter, cut out 18 dough rounds.  Use the rounds to line individual tartlet pans or the wells in tartlet trays or miniature muffin pans.  Arrange the the lined pans on a large baking sheet.  Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top.  Place the tartlets in the oven and bake until the filling is set and crusts are golden, about 15 minutes.  Serve warm.  Makes 18 tartlets, serves 6.

Bourbon Meatballs

Ingredients:

6 bacon strips
1/2 medium yellow onion
1 lb ground beef
1/2 cup breadcrumbs
2 tablespoons fresh chopped parsley
1 large egg
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon vegetable oil
1 cup barbecue sauce
1/2 cup water
3 tablespoons bourbon

Instructions
Place the uncooked bacon into a food processor and process for about 1 minute or until bacon is finely ground up. Add in the onion and process until onion is finely chopped and mixed in.

Spoon bacon and onion mixture into large bowl. Add ground beef, breadcrumbs, parsley, egg, chili powder, and salt. Stir to combine.

Scoop out the meat mixture and roll into balls using your palms, should make about 24 1 inch meatballs.

Heat oil in large saucepan over medium heat. Place the meatballs into the sauce pan and cook, turning every couple minutes to ensure all sides cook evenly. Cook for about 8-10 minutes until fully cooked.

Remove the meatballs and set aside. Remove the pan from the heat and pour out the excess grease.

Add the barbecue sauce, water and bourbon to the saucepan and return to heat. Stir to mix the sauce together. Add in the meatballs and allow them to simmer in the sauce for at least 10 minutes.

Crab Bombs

Crab Bombs

Ingredients:

1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce

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Directions:

Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. 

Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. 

Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Spinach-Mozarella Cheese Balls

Spinach-Mozzarella Cheese Balls

Ingredients
1 1/2 container frozen spinach, thawed, squeezed in order to drain
1/2 cup Low-carb baking mix
2 cups shredded mozzarella cheese
1 egg
2 tsp Italian seasoning
1 tsp garlic salt
1 1/2 cup tomato pasta sauce, if desired

Directions:
Heat stove in order to 400°F. Spray cookie sheet along with cooking food spray. In big dish, mix all elements, except pasta sauce.

Shape mixture in to 1-inch golf balls; place on cookie sheet.

Bake 10 to 15 minutes or even till golden brown. Immediately eliminate from skillet. Serve along with pasta sauce. ready to serve.

Watermelon Peach Salsa With Tomatoes

Watermelon Peach Salsa

With Tomatoes

Yesterday my supermarket was sampling this wonderful salsa served with tortilla chips.  The recipe was available to the shoppers.  It is also suggested to  serve with chicken, pork, or fish.  It is an amazing blend of flavors.

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2 cups watermelon, diced 1/4" size

1 cup fresh peaches, diced 1/4" cup size

3 cups vine ripe tomatoes, diced 1/4" size

1/4 cup red onion, diced

1/4 cup jalapeño jelly

1 tablespoon lime zest

Juice of 1 lime

1/3 cup basil chefinade

Salt and pepper to taste

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Mix all ingredients in medium bowl and serve within the same day.  Serve with chicken, pork, fish, or with your favorite tortilla chips.

Bacon Wrapped Dates Stuffed With Blue Cheese

Bacon Wrapped Dates

Stuffed With Blue Cheese

Ingredients:
2 tbsp. balsamic vinegar
2 tablespoons honey
24 pitted dates
4 oz. crumbled blue cheese
12 slices bacon, cut in halves
24 wooden toothpicks

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Directions:

To make balsamic honey syrup, in a small saucepan over low heat simmer vinegar, and honey for 4 to 5 minutes or until syrupy, stirring frequently.

Preheat broiler.  With a scissors or a small sharp knife, cut dates open on one side.  Stuff each date with about 1 teaspoon blue cheese.  Wrap a piece of bacon around each date and secure with a toothpick.

Place dates on a foil lined lined broiler pan or a rimmed baking sheet.  Place under the broiler about 3 inches from the heat and broil for about 4 minutes.  Turn dates over and broil another 4 minutes more.  Transfer to a serving plate and drizzle with balsamic honey syrup.  Serve warm.    Makes 6 to 8 servings

Warned Camembert With Warm Mushroom Fricassee Post 1400

Warm Camembert with 

Warm Mushroom Fricassee

Ingredients

1/2 cup English walnuts

1 8oz. wheel of Camembert

1 tablespoon walnut oil

3/4 pound fresh wild mushrooms

salt and pepper

1 shallot, minced

2 tablespoons parsley, minced

2 large sage leaves, minced

Sour dough toasts Warmed platter

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Directions:

Preheat oven to 350 degrees. Toast walnuts on a baking sheet 7 minutes or until lightly browned.

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Reduce oven temp to 300 degrees. Remove Camembert from the box and remove the wrapper. Put the cheese back in the bottom half of the box and set on a baking sheet or cake pan to warm. Bake about 10 minutes or until soft.

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Meanwhile in a large skillet heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Uncover and cook until lightly browned, 3 minutes or longer. Add the shallots and cook about 2 minutes, until softened. Stir in the parsley and sage, season with salt and pepper.

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Invert the warmed Camembert onto a platter. Stir the walnuts into the mushrooms and spoon mixture over cheese.

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Serve with Sourdough toasts. 

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My Recommendations: Since this recipe goes together very quickly with minimal effort, I would suggest mincing the parsley, sage, and shallot prior to beginning to prepare the recipe. Serve on a warmed platter (not hot). The walnut oil really enhances the flavors and I would highly recommend not substituting it with vegetable oil. Do not use dried mushrooms reconstituted as they always remain "tough". We also did not toast our baguette and found the thin slices of bread to be acceptable. This recipe was found in a Wine & Food magazine. Living near daughter Anne who planned a Saturday evening dinner while our youngest daughter Barbara was visiting for Mothers Day, I offered to bring this appetizer. We opened a chilled bottle of Chardonnay and all agreed this appetizer was over the top. (And the meal!)

Fried Buffalo Mozzarella

Fried Buffalo Mozzarella

This is a great recipe to serve with a tomato sauce.  It is not only a great meal starter but a crowd pleaser.

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Ingredients:

1 4-ounce buffalo mozzarella ball

1 cup flour

2 eggs, whisked

1 cup panko breadcrumbs

1 oz. olive oil

1/2 cup marinara sauce

1/2 cup roasted, julienned red and green peppers

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Directions:

Dry mozzarella, and slice in half.  Place flour, eggs, and panko bread crumbs in three shallow dishes.  Dredge each half in flour, then in eggs, then breadcrumbs and set aside.

Warm oil over medium heat.  Panfry mozzarella until soft and golden brown, about 2 minutes on each side.  Serve with marinara sauce and roasted peppers.   

Crab Stuffed Mushrooms

                            Crab Stuffed Mushrooms

Ingredients: 24 lg. mushroom caps Juice of 1 lemon 1/2 lb. crab meat 1/2 c. mayonnaise 1/4 c. minced celery Dash of Tabasco 1/2 c. minced parsley Directions: Toss mushroom caps in lemon juice; set aside. Mix together crab meat, mayonnaise, celery and Tabasco. Fill each cap with crab mixture. Chill and serve. Sprinkle with parsley just before serving. Makes 24.

Cauliflower Breadsticks

Cauliflower Breadsticks

This is a recipe I found posted on Facebook.  I know the grandchildren will really enjoy this recipe.

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1 large head cauliflower

2 cloves garlic, smashed or sliced

2 large eggs. lightly beaten 

4 oz. low fat mozzarella cheese

1/2 teaspoon onion powder

salt and pepper

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Preheat oven to 450 degrees.

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Chop the cauliflower into chunks and place in microwave for about 5 minutes or until soft.

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Place cauliflower into a food processor and blend until it is a mashed potato texture.

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In a medium bowl, stir together cauliflower, eggs, cheese, and seasonings.

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Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick).

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Bake at 450 degrees for 20-25 minutes or until the top starts to brown.

Dried Mission Fig & Kalmata Olive Spread

Dried Mission Fig & Kalamata Olive Spread

This is a list of ingredients for a spread which I purchased at a Farmers Market.  I plan to attempt to duplicate the recipe.  The ingredients were listed in this order which gives me a hint re: portions.

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Dried Black Mission figs

Kalamata olives

Garlic

Black pepper

Extra virgin olive oil

Orange zest

Orange juice

Salt 

Fennel

Marinated Mushrooms

Marinated Mushrooms

This is another great recipe from our friend Carrie Jackson.  I have tasted the mushrooms and highly recommend this recipe.

Ingredients:

4 pounds whole mushrooms (1-2" cut in half if too large)

1 quart hardy Burgundy wine

1/4 pound butter

11/2 teaspoon worcestshire sauce

1 teaspoon dill

1 teaspoon pepper

1 teaspoon garlic powder

2 cups boiling water

4 beef bullion cubes

4 chicken bouillon cubes

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Directions:

Cut mushroom stems flush with mushroom caps.  (do not pull stems out.).  Bring all ingredients to a boil, add mushrooms and simmer covered.  Remove cover and simmer 3 to 5 hours, until liquid barely covers mushrooms.  Serve with toothpicks in a warming casserole. 

Lindsay Roasted Olives

Lindsay Roasted Olives

This is a recipe from our friend Carrie Jackson who is an excellent cook and great hostess.

Ingredients:

1 pint cherry tomatoes

1 cup ripe pitted olives (canned black)

1 cup Greek Kalmata Olives

1 cup garlic stuffed Spanish Olives

1 tablespoon Herbs of Provence

8 garlic cloves

1/4 cup olive oil

1/4 teaspoon pepper
1 baguette, sliced 1/4 inch slices, toasted

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Directions:

Mix well and arrange single layer on a baking sheet.  Bake 425 degrees, 15 to 20 minutes.  Cool and serve with toasted baguette. 

Hint:  Rough chop to help stay on the bread slices.  Round olives tend to roll off.  

Mushrooms On Toast

Mushrooms On Toast

Yesterday at the Green Grocery, I sampled an appetizer that I thought, "it doesn't get easier than this". I served them to friends last evening and it was thumbs up!

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Ingredients:

Heat 1 T. oil in a medium non-stick skillet over medium high heat.

Add 1/2 lb. sliced mushrooms and 1 T. each chopped fresh thyme and rosemary.

Saute until softened, about 3 minutes.

Spoon onto 12 baguette toasts.

Garnish with fresh thyme

Serves 4

Mushroom and Kalamata Olive Tapenade On Parmesan Toasts

Mushroom And Kalamata Olive

Tapenade On Parmesan Toasts

These toasts would preform alone as an appetizer as well as an accompaniment to this great salad. Phyllis Carey provided this recipe in her California Wine Country Cooking Class. Her tips: to quickly infuse olive oil use a mini-food processor. To make toasts ahead, freeze and rewarm. Also toast the sliced bread lightly golden not toast brick hard (8 minutes)!

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Toasts:

1/3 cup olive oil

2 cloves garlic, minced

12 thin diagonally cut baguette slices

1/4 cup freshly grated Parmesan cheese

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Preheat oven to 375 degrees. Combine olive oil and garlic and let stand for 1 hour to blend flavors. Brush on baguette slices and arrange on parchment-lined baking sheets. Sprinkle with Parmesan cheese and bake 8 minutes or until crispy and cheese has melted.

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Tapenade:

2 tablespoons olive oil

1/2 cup chopped red onion

1 teaspoon minced garlic

2 cups thinly sliced white mushrooms

2 teaspoons aged balsamic vinegar

3 tablespoons chopped chives

1/2 cup chopped Kalmata olives

Salt and pepper to taste

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Heat olive oil in a medium non-stick skillet over medium heat: add onions and garlic and cook 1 minute. Add the mushrooms and sprinkle lightly with salt. Cook 5 to 6 minutes or until mushrooms are very tender and most of the liquid has cooked away. Stir balsamic vinegar, chives and olives and season to taste with salt and pepper. Spoon on toasts just prior to serving.

Wine Poached Pear Salad With Blue Cheese and Mustard Vinaigrette

Wine Poached Pear Salad With

Blue Cheese and Mustard Vinaigrette

This is another wonderful recipe from the class of Wine Country Cooking with Phyllis Carey. The recipe for the Kalmata Olive and Mushroom Tapenade on Parmesan Toasts recipe will print tomorrow. They are a wonderful accompaniment for the salad or to serve as an appetizer. Serves 4

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Ingredients:

1 1/2 cups dry red wine

(merlot, pinot noir, 2$ Chuck)

1/2 cup fresh orange juice

1/2 cup sugar

1 Tablespoon chopped crystallized ginger

1 3-inch cinnamon stick (not powdered)

2 firm Bosc pears, peeled,

halved lengthwise and cored

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Directions:

Place wine, orange juice, sugar, ginger and cinnamon stick in a medium saucepan. Bring to a boil, stirring constantly until sugar dissolves. Add pears and return to to a boil, reduce heat to medium low and simmer until pears are tender, 20 to 25 minutes. Cool completely in syrup. (Can be done completely one day ahead.)

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Drain pears. Leaving top1 inch in tact at the narrow end of each pear, cut each lengthwise into thin slices. Gently press on pear to fan slices.

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Salad With Mustard Vinaigrette

Ingredients:

2 tablespoons minced shallots

1 1/2 tablespoons Champagne or white wine vinegar

1/2 teaspoon dijon mustard

1/4 cup extra-virgin olive oil

6 cups mixed baby greens

1/2 cup tosted walnuts

1/2 cup freshly crumbles Pt. Reyes Blue cheese

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Directions:

Vinaigrette: Whisk shallots, vinegar and mustard in a small bowl to blend. Gradually whisk in olive oil and season to taste with salt and pepper.

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Salad: Place greens in a large bowl and toss with enough vinaigrette to coat. Mound greens on plate. Arrange one pear half on top and sprinkle with toasted walnuts and blue cheese. Drizzle with more vinaigrette if desired and serve immediately.

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Check tomorrow for the Kalmata Olive and Mushroom Tapenade Toasts recipe.

Swedish Meatballs with Mashed Potatoes

SERVES 6

INGREDIENTS

4 lb. (about 5 large) russet potatoes, peeled and cut into 1″ chunks

2 ¼ cups heavy cream

14 tbsp. unsalted butter, cubed

Kosher salt and freshly ground black or white pepper, to taste

2 slices (about 3 oz.) crustless white bread, torn into small pieces

12 oz. ground pork

12 oz. ground beef

¼ tsp. ground allspice

1 egg, lightly beaten

½ small yellow onion, minced

3 tbsp. flour

3 cups beef stock

Lingonberry preserves, for serving

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Directions:

1. Make the mashed potatoes: Place potatoes in a 4-qt. saucepan and cover with water by 1″; bring to a boil over high heat, and cook until potatoes are tender, about 15 minutes. Drain potatoes and pass through a ricer or food mill set over a bowl; set aside. Meanwhile bring 1 ½ cups cream and 12 tbsp. butter to a boil in a 1-qt. saucepan; pour over potatoes and whisk until smooth. Season with salt and pepper, and keep warm until ready to serve.

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2. Make the meatballs: Place ½ cup cream and bread in a small bowl; let sit until soft, about 5 minutes. Transfer to a large bowl along with pork, beef, allspice, egg, and onion, season with salt and pepper, and mix until evenly combined. Shape mixture into about thirty 1-oz. balls, about 1″ in diameter. Heat remaining butter in a 12″ skillet over medium heat; working in batches, add meatballs and cook, turning as needed, until browned all over and cooked through, about 12 minutes. Using a slotted spoon, transfer meatballs to a plate and set aside.

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3. Return skillet to medium-high heat. Add flour, and cook, stirring, until smooth and light brown, about 4 minutes. Whisk in beef stock until smooth, and then bring to a boil; stir in remaining cream and return meatballs to gravy. Reduce heat to medium, and cook, stirring gently, until meatballs are warmed through, about 3 minutes; season with salt and pepper. Serve meatballs and gravy over mashed potatoes with a generous dollop of Lingonberry preserves.