Flageolet Gratin. ~. Rancho Gordo Beans

                                        

Flageolet Gratin

Beans have recently become an important part of my diet for protein.  My youngest daughter inspires me with her knowledge and cooking skills.  She often introduces me to ingredients not available in my locale.  One such is the heirloom beans from a company in Napa CA,  named Rancho Gordo.  The flavor and texture will convert anyone!
Ingredients:

2 celery ribs (dice) or a fennel bulb, thinly sliced 

1 small onion, diced (1 cup) 

2 garlic cloves, minced 

2 cups cooked Flagolet beans ( or any white beans—Marcella, Alubia Blanca, Casoulet, Royal Corona) 

1/2 cup bread crumbs (made with 1 piece of toasted Dave's bread processed in the food processor) 

1 teaspoon dried thyme 

1/2 teaspoon ground fennel seeds if you used celery, I used the basic bean method.
Directions:
Watch this video. "Rancho Gordo Basic Beans Recipe". 

I used a 12 inch skillet heated over medium high heat. Saute the onion and celery in the skillet, adding water as they cook. Add the garlic. Add 1/4 cup water and cover the skillet with a lid. Cook for 10-15 minutes. 

Once the vegetables are soft, add 2 cups of the cooked beans and their liquid. Mix well. Place the bread crumbs on top. Place in a 9 inch casserole dish and bake at 375 degrees for 20 minutes.

Depending on age,  beans that have been stored on the shelf will take much longer to cook.  Always use shortly after purchase.

Muhammara Dip. ~. Vegan

                                                           

Muhammara Dip

A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below) , that can be made ahead! Serve with toasted pita or crackers. 

Ingredients
3 roasted red bell peppers ( from a jar, or roast and peel your own)
1/4 cup Italian parsley
1 clove garlic
1 teaspoon freshly squeezed lemon juice
1–2 teaspoons ground cumin
1/2–1 teaspoon kosher salt, more to taste
1 tablespoon pomegranate molasses, more as needed (see recipe in the notes)
1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
1/4 cup olive oil
1–2 teaspoons honey, more to taste
1 cup fresh walnuts, lightly toasted
1/2– 3/4 cup bread crumbs 

Garnish:

1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.

Directions
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts and bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.

Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.  If it seems dry or thick, add a little more olive oil as needed.

Taste and adjust salt, honey and chili flakes to your liking.

At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.

Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.

Note

To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons sugar, and 2 teaspoons lemon juice into a small pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium-low or low heat, uncovered, until it has reduced all the way down to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.

Fancy Meatball Tarts

                                                      

                        Fancy Meatball Tarts
Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano.

Ingredients:
1 egg
1/4 cup (60 mL) milk
1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs
1 lb (455 g) ground beef
1/2 tsp (2 mL) dried leaf thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
Generous pinch of allspice (optional)
1/2 cup (125 mL) finely grated Parmesan
1/4 cup (60 mL) finely chopped green onion tops
9 sheets frozen phyllo pastry, thawed
1/3 cup (80 mL) melted butter
3/4 cup (175 mL) jellied cranberry sauce
Chopped green onions or tiny basil leaves for garnish (optional)

Directions:

Preheat oven to 400°F (204°C).

For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes.

Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix.

Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells.

To prepare pastry, heat oven to 350°F (177°C).

Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches.

Heat jellied cranberry sauce in microwave just until it starts to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan.

If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired.   Makes 30 tarts

Hazelnut-Crusted Pork Tenderloin

Hazelnut-Crusted Pork Tenderloin

Simple enough for everyday, classy enough for company, this is the perfect keeper of a recipe. Serve with sautéed potatoes or wild rice and grilled vegetables.

Ingredients:

1 pork tenderloin, 1 lb (500 g)
½ cup (125 mL) hazelnuts
¼ cup (60 mL) panko bread crumbs
2 tbsp (30 mL) chopped parsley
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) minced fresh thyme
½ tsp (2 mL) finely grated orange zest
Kosher salt and freshly ground black pepper to taste
Fresh thyme for garnish
Honey mustard to serve (optional)

Directions:

Thirty minutes before roasting, remove tenderloin from refrigerator.

Preheat oven to 350°F (180°C).

Spread out hazelnuts on a rimmed baking sheet and roast until golden brown and fragrant, about 7 minutes, shaking baking sheet once or twice. Wrap hazelnuts in a clean towel and rub vigorously through towel to loosen skins (don’t worry if some skins adhere to nuts). Discard skins and let nuts cool.

Increase oven temperature to 425°F (220°C).

Pulse hazelnuts in a food processor until coarsely chopped. Add panko and parsley and pulse until finely chopped. Tip hazelnut mixture out onto a large plate. Set aside.

In a small bowl, combine mustard, mayonnaise, thyme and orange zest.

Trim any excess fat and silver skin from tenderloin, then season with salt and pepper to taste. Spread mustard mixture all over tenderloin. Carefully roll tenderloin in hazelnut mixture to coat completely.

Transfer tenderloin to a small rimmed baking sheet, tucking thinner end under. Roast until a meat thermometer inserted in thickest part of tenderloin registers 145°F (63°C), 18 to 20 minutes.

Remove tenderloin to a cutting board, cover loosely with foil and let stand for 10 minutes. Slice tenderloin thickly on the diagonal and fan slices out on dinner plates. Garnish with fresh thyme and serve with honey mustard, if desired.    Serves 4

Tomato & Bocconcini-Stuffed Mushrooms With Mixed Greens

 

      

Tomato & Bocconcini-Stuffed 

Mushrooms with Mixed Greens

Here is a tasty first course for dinner or change up the presentation and serve it as an appetizer. Either way you can make these three days ahead so that they are ready for the oven when you and your guests 
are. Serves 10 as a first course.

Ingredients:
1 pint (475 mL) grape tomatoes, quartered
1 cup (250 mL) mini-bocconcini, halved (Small mozzarella balls)
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced capers
1 tsp (5 mL) dried oregano
2 anchovy fillets, minced or 1 tsp (5 mL) anchovy paste
¼ cup (60 mL) seasoned dry bread crumbs
1 lb (500 g) portobello mushroom caps, about 10 (2½ inches/6 cm in diameter)
Pinch each of salt and freshly ground black pepper
2 tbsp (30 mL) extra virgin olive oil
Mixes Greens Salad:
8 cups (2 L) mixed greens
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Pinch each of salt and freshly ground black pepper

Directions:
Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat.

Preheat oven to 425°F (220°C).

Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil.

Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly.

Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms.

Pickup Appetizer:   Omit salad and cut each mushroom in halves or quarters to serve.

Make Ahead:   Make the filling for the mushrooms and fill them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve.    Serves 10 as a first course

Turkey-Stuffed Savoy Cabbage

 Turkey-Stuffed Savoy Cabbage

A cabbage stuffed with turkey isn’t what your guests are expecting, but they’ll be surprised in a good way. Once you cut into it, an aromatic stuffing is revealed, full of the flavours they are expecting. No one will miss the bird, I promise. You can prepare the stuffed leaves a day in advance and refrigerate overnight—that’s a solid bonus in our books, too. 
Ingredients:
2 tbsp (30 mL) butter, plus
2 tbsp (30 mL) softened butter, divided
1 onion, diced
2 stalks celery, diced
3 cloves garlic, finely chopped
1 tsp (5 mL) chopped rosemary
2 tsp (10 mL) chopped thyme
12 oz (340 g) ground turkey
3 to 4 oz (85 to 115 g) honey garlic sausage, removed from casing
1 1/2 cups (375 mL) coarse fresh bread crumbs (see TIP below)
1/2 cup (125 mL) chopped dried apricots
Salt and coarsely ground black pepper
2 eggs, lightly beaten
1 large Savoy cabbage, about4 lbs (1.81 kg)
3 cups (750 mL) turkey or chicken stock
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) apple cider vinegar

Directions:                                                              
Melt 2 tbsp (30 mL) butter in a large skillet over low heat. Cook onion and celery, stirring frequently, 12 minutes. Stir in garlic and herbs, and cook 2 minutes longer.

Increase heat to medium; add turkey and sausage. Cook, breaking meat into bite-size pieces with a fork, 5 minutes or until meat is no longer pink. Tip into a bowl; add breadcrumbs, apricots, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) black pepper. Let cool completely. Add eggs; mix to combine. Set aside.

Preheat oven to 350°F (177°C).

Line a mixing bowl just large enough to hold cabbage with a double layer of cheesecloth, allowing for plenty of overhang. Set aside.

Remove core from cabbage with a sharp knife. Boil in a large pot of salted water until outer leaves are pliable, about 2 minutes. Remove as many leaves as you can easily detach; transfer to a paper towel–lined baking sheet. Repeat process until you have 15 leaves (save remaining cabbage for another use).

Starting with the outer leaves, begin reconstructing cabbage core side up in cheesecloth-lined bowl. Do this by placing each leaf stalk side up, alternating each successive leaf a quarter-turn, leaving an opening at the top of a few inches.

Fill hollow with turkey mixture, packing tightly. Gather ends of cheesecloth in centre-top of cabbage; twist several times to tighten package (this will create a round shape). (Cabbage may be prepared to this point and refrigerated 1 day in advance. Remove from fridge 2 hours before proceeding.)

Transfer cabbage, core side down, to an ovenproof pot; add stock. Roast in oven, basting from time to time, until a thermometer inserted in centre reads 145°F (63°C), about 1 1/2 hours.

Transfer cabbage to a platter. Discard cheesecloth.

To make sauce, combine softened butter and flour; stir until smooth. Set pot containing cooking liquid over medium heat; bring to a boil. Add butter mixture; whisk until incorporated and liquid is thickened. Stir in vinegar, season with salt and pepper. Cut cabbage into 8 wedges. Serve with sauce.  Serves 8

TIP: To make breadcrumbs, roughly chop or tear 2 1/2 cups (625 mL) 2 day-old bread. Add to a food processor and coarsely chop. You should have about 1 1/2 cups (325 mL).

Sweet Savory Sausage Roll

Sweet Savory Sausage Roll

Pack your picnic basket.  Two easy-to-find supermarket condiments do all of the heavy lifting here. Hoisin, a sweet and vinegary brown sauce full of Chinese five-spice powder, and sriracha, a hot-sweet North American take on a very different Thai sauce by the same name, are both flavor bombs in bottles. A little of each, some garlic, and a touch of honey in the sausage meat result in something you’ll want to eat by the mittful.   Serve with Pineapple Slaw.     Serves 6
Ingredients:
1 1/2 lbs (680 g) lean ground pork
1/3 cup (80 mL) hoisin sauce
1/2 cup (125 mL) bread crumbs
1 tbsp (15 mL) honey
1 tsp (5 mL) salt
1 tbsp (15 mL) sriracha
4 cloves garlic, finely chopped or grated
Freshly ground black pepper
1 sheet pre-rolled frozen puff pastry, thawed
Flour as needed
1 egg yolk, lightly beaten
3 tbsp (45 mL) sesame seeds

Directions:
In a large bowl, combine pork, hoisin, bread crumbs, honey, salt, sriracha and garlic. Add a few grindings of coarsely ground black pepper. Mix with your hands until evenly combined.

Cut a piece of parchment paper roughly the size of a baking sheet. Lightly sprinkle with flour and unroll your puff pastry overtop. Sprinkle pastry with a bit more flour and gently roll out with a rolling pin to lengthen into a 10 x 12-inch (25 x 30-cm) rectangle.

Working lengthwise, leave a 1-inch (2.5-cm) border on one side and arrange the sausage mixture in a log-like roll parallel to the border. Brush border with egg yolk. Using the parchment, lift pastry from the other side and bring into contact with egg-washed border to enclose meat (the ends of the sausage roll will remain open). Use a fork to seal long edge. Carefully transfer parchment and roll to baking sheet and refrigerate for 30 minutes.

Preheat oven to 400°F (204°C).

Score three short slashes on top of roll to vent, brush with remaining egg yolk and sprinkle with sesame seeds. Bake on centre rack for 45 to 50 minutes or until top has developed a deep golden colour. Let cool to room temperature, wrap in wax paper and refrigerate until ready to pack up.

To serve, cut into 12 equal-sized slices.   Serve with a Pinot Gris wine.

White Asparagus & Crab Soufflé

White Asparagus & Crab Souffle

White asparagus is an expensive treat. It’s less assertively flavoured than green, and shouldn’t be fussed with too much. Use true Parmigiano- Reggiano here, and look for high-quality lump crab meat in the refrigerator section rather than purchasing the stuff in shelf-stable cans. Serve alone as a first course or as a main alongside a 
delicate green salad.
Ingredients:
4 oz (115 g) lump crabmeat, drained
½ lb (225 g) white asparagus, stalks peeled
Pinch finely grated black pepper
¼ tsp (1 mL) salt
4 tbsp (60 mL) unsalted butter
Fine bread crumbs
2½ oz (70 g) finely grated Parmigiano-Reggiano
¼ cup (60 mL) all-purpose flour
1 cup (250 mL) warm whole milk
3 large eggs, separated

Directions:

Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.

Cut the asparagus into 2-inch (5-cm) lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on a paper towel. Purée, along with the pepper and salt, in a food processor; reserve.

Preheat oven to 375°F (190°C).

Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup (1.5-L) souŠé dish with butter. Coat dish with a thin layer of bread crumbs.

Measure a scant ¼ cup (60 mL) of the Parmigiano and set aside for the top of the soufflé.

Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very lightly golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 minutes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the Parmigiano, then asparagus purée. Stir in reserved crab; set aside.

In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in the remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining Parmigiano and bake for 25 to 30 minutes or until pu–ed and golden. 

Serves 4 to 6 

 

Vegetarian Burgers Black Bean Mushroom Lentil Burgers

Vegetarian Burgers   Black Bean Mushroom Lentil Burgers

These vegetarian burgers stand up on the grill like any of their meaty counterparts. Puréeing the black beans gives the burgers binding power while keeping the lentils and vegetable chunky provides a wonderful balance of textures. If you have any patties left over, they will pair nicely with a crisp green salad.

Ingredients:

1 tbsp (15 mL) olive oil
2 cups (500 mL) thinly sliced shiitake mushrooms, about 100 g
1/2 cup (125 mL) finely diced red bell pepper, about 1/2 pepper
1/2 tsp (2 mL) salt, divided
2 garlic cloves, finely minced
1 can (450 mL) black beans, drained, rinsed and patted dry
1 large egg
1 tsp (5 mL) chilli powder
1 tsp (5 mL) smoked paprika
3/4 cup (175 mL) canned lentils, drained, rinsed and patted dry
3/4 cup (175 mL) bread crumbs

TO ASSEMBLE
Gruyère cheese, thinly sliced
4 whole wheat burger buns
Mayonnaise
Yellow mustard
Baby arugula
Smashed avocado
Salt and freshly ground pepper to taste

Directions:

1. Heat oil in a large frying pan set over medium heat. Add shiitake mushrooms, red bell pepper and 1/4 tsp (1 mL) salt. Cook, stirring often, until vegetables are tender and lightly golden, 7 to 10 minutes. Add garlic and cook for 1 minute. Scrape mixture into a bowl and set aside to cool completely for about 20 minutes.

2. To a food processor, add black beans. Whirl until the mixture is as smooth as possible (some lumps will remain). Add egg, chilli powder smoked paprika and remaining 1/4 tsp (1 mL) salt. Continue to whirl until fully combined, scraping down sides of the bowl as needed. Add cooled vegetables and lentils. Lightly pulse just until combined, about 5 pulses. The mixture should remain rough.

3. Scrape the mixture into a large bowl along with bread crumbs. Gently mix until combined and shape into 4 equal-sized burgers, about 3/4 inch (2 cm) thick (see TIP).

4. Cook burgers over a high grill for 5 minutes per side, until grill marks appear and the burgers are heated through. Arrange Gruyère slices over burgers for the last 2 minutes of cooking to melt.

5. Toast buns on the grill, if desired. Smear bottoms of buns with mayonnaise and yellow mustard; top each one with arugula, 1 burger and avocado. Season with salt and fresh pepper. Serve immediately.

Serves 4

TIP Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

 

Yellow Pepper and Almond Soup

Yellow Pepper & Almond Soup

This is a wonderful soup for vegetarians when made with vegetable stock as it offers lots of protein from the almonds.

Ingredients:

1½ cups (375 mL) blanched almonds, slivered
2 tbsp (30 mL) olive oil
1 cup (250 mL) onions, coarsely chopped
1 cup (250 mL) carrots, peeled and finely sliced
2 tbsp (30 mL) garlic, coarsely chopped
½ tsp (2 mL) smoked Spanish paprika (sweet variety, not hot)
5 cups (1.25 L) yellow peppers, coarsely chopped (about 3 large peppers)
6 cups (1.5 L) chicken or vegetable stock
¼ cup (60 mL) plain bread crumbs

Directions:

In a large pot, toast almonds over medium heat until light golden and fragrant, about 3 minutes. Do not burn, and stir constantly. Remove from pot and set aside. 

Add oil to pot, sauté onions and carrots for 5 minutes. Add garlic, paprika and peppers to pot and sauté for 10 minutes. Add stock, almonds (reserving a few for garnish) and bread crumbs. Bring to a boil, cover, lower heat and simmer for 45 minutes.

Let cool slightly and purée soup in batches in blender. To create a velvety soup, strain solids from liquid. Purée the solids and some liquid in blender to make it fully smooth. Continue the process with the remaining liquid until all has been put through the blender. Return puréed soup to pot and gently warm through. Serve garnished with almonds, a drizzle of oil and a pinch of paprika.

Serves 6

Crispy Ham and Swiss Stuffed Chicken Breast

Crispy Hand Swiss Stuffed Chicken Breast

Golden brown and crunchy on the outside, gooey and cheesy on the inside, you will be surprised at how something so easy can taste so good.  1 serving.

Ingredients:

1 tablespoon bread crumbs

1/2 teaspoon olive oil

4 oz boneless chicken breast

1 thin slice low sodium deli ham

1 tablespoon shredded Swiss or Gruyere cheese

1/2 teaspoon Dijon mustard

Directions:

Heat oven to 375*F.  Place the breadcrumbs and oil in a small bowl.  Stir to combine and microwave for 15 seconds at a time, stirring each time-until golden brown, about 45 seconds total.  Set aside.

Cut a pocket into each breast by making a horizontal cut from the thick side making sure not to cut through the opposite side.  Stuff the ham and cheese into the pocket and roll the chicken breast pressing the edges to seal.  Use a toothpick if needed.

Place chicken breast on a rimmed baking sheet.  Brush the top of the chicken breast with mustard and sprinkle the browned breadcrumbs over the top.  Bake for 15 to 20 minutes, until completely cooked through.

 

Oven Baked Tomatoes

                     Oven Baked Tomatoes
Baked in the oven or cooked in a pan, scented with aromatic herbs, here is a quick and flavorful side dish that can also become a main course.

Baked tomatoes with herbs is a typical side dish from the Marche region and southern Italy in general. They’re very simple to prepare and combine well with many meat, fish, cheese or vegetarian main courses. You can also use them on pasta because they’re very juicy and tasty on the inside and the crispy breadcrumbs give a particular consistency that can provide an extra kick to many first courses.

Recipe for Marche-style tomatoes:

In order to prepare this side dish you first have to choose a good tomato. It should be red, round, ripe, but not too ripe, and medium-sized. San Marzano tomatoes are good as long as they are soft and red. Beefsteak tomatoes are not good.

Cut the tomatoes in half lengthwise and place them in a baking dish with the cut side facing upwards. Add some salt.

Season them with a mix prepared with a omatoes,minced clove of garlic, breadcrumbs, a handful of grated Parmigiano, rosemary, marjoram, parsley, a drizzle of oil and a pinch of salt. For a more summery flavor and aroma you can use basil and mint instead of other herbs. Season everything with a little oil and bake at 400° F for about 25-30 minutes until the breadcrumbs are golden brown.

From side dish to main course

To transform this recipe into a tasty main course for the entire family, we suggest stuffing the tomatoes with mozzarella, scamorza, primosale cheese or tuna before sprinkling them with breadcrumbs and putting them in the oven. For children you can choose a cheese that melts, like fontina, to be cut into cubes along with some ham.

Also in the pan

If you don’t feel like turning on the oven because it’s too hot, try cooking them in a pan. Place the tomatoes seasoned with herbs and breadcrumbs in a non-stick pan. Put some water and a little oil on the bottom, cover and cook over medium-low heat for about 30 minutes until all the liquid has evaporated.

Canned Salmon Patties

This recipe has been in my family for many years. I changed the bland original and tweaked it a bit. Added the grated onion, lemon juice, and dill seed. Then fry in butter. My friends say it is a “Recipe to Die For!” in a manner of speaking only.  I like to have my patties served with creamed peas.

Ingredients:
1 can(s) salmon, 14.75 oz
1/3 c bread crumbs
2 green onions, chopped
1/4 c chopped celery
1/4 c mayonnaise
1 egg, beaten
4 Tbsp butter, for frying
lemon and dill, for garnish

Directions:

1. Drain salmon. Remove bones and skin.

2. In a large bowl combine salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg.

3. Mix.

4. Shape into 4 even-sized patties. Two for dinner. And two the next day for a salmon burger. Condiments of your choice.

5. In a large saute pan, melt butter on low.

6. Add salmon patties.

7. Cook on medium until golden brown on each side and cooked through.

8. I like to serve a patty with boiled and cut up cooked potatoes, a hard-boiled egg, cream gravy, and my Candied Crunchy Dill Pickles on the side. Sprinkle a little dill seed and a splash of lemon juice on the patties.

Creamy Scampi Dip

Creamy Scampi Dip

Ingredients:
8 ounces cream cheese, at room temperature
1 cup shredded part-skim mozzarella
1 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan
4 tablespoons plain dried breadcrumbs
Kosher salt
2 tablespoons unsalted butter, plus 1 tablespoon melted unsalted butter
1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces
6 cloves garlic, thinly sliced
Large pinch crushed red pepper flakes
1/2 cup dry white wine
1/2 cup fresh parsley leaves, finely chopped
1 teaspoon lemon zest
Slices of crusty bread and/or crackers, for serving
Directions:
Position an oven rack in the top position, and preheat the oven to 375 degrees F.

Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.

Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.

Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes. Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.  Serves 8 to 10.

Tossed Mushrooms

Tossed Mushrooms

INGREDIENTS:

• 1 pound white button mushrooms
• 2 tablespoons water
• 1⁄4 cup dried Italian-style breadcrumbs
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 tablespoons Italian parsley, minced
• 1⁄4 teaspoon thyme (fresh or dried)
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• black pepper to taste
• 2 tbsp olive oil to drizzle
• olive oil spray

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
3. Quarter or halve the mushrooms, depending on the size.
4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
6. Drizzle evenly with olive oil then spray the top with olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.