Date: Sun, 18 Jul 93 17:02:11 CDT
Small, cherry-sized balls of cow's milk mozzarella, packed in sealed plastic containers are available in the dairy section of many supermarkets or speciality stores. 1/2 medium lemon 1 medium garlic clove 2 tbl snipped fresh chives 1/4 cup olive oil 1/4 tsp hot red-pepper flakes 9 ounces fresh mozzarella "cherries" or fresh mozzarrella 15 thin prosciutto slices (6 ounces) If you can find Parma it's worth the extra money. 1 medium bunch dill Squeeze lemon juice into a medium bowl. Peel and crush garlic and put it into the bowl along with the chives, olive oil, and red-pepper flakes. Drain and add cheese "cherries" or cut mozzarella into 3/4- inch cubes and add to the mixture. Marinate at room temperature at least 2 hours. (Can cover and refrigerate overnight). Cut prosciutto slices in half lengthwise. Wrap 1 slice of prosciutto around each piece of cheese and 1 small sprig of dill. Secure with a toothpick and serve. Let me know if you want any others. I have many. Or if it is something special you are looking for. I would be happy to help you knock the socks off of your aunt.Baked Brie/B>
Also, baked Brie is fabulous. If you want to get fancy with the brie, saute some mushrooms with tarragon, garlic and a bit of wine until the mixture is almost dry (the mushrooms should be sliced or chopped, by the by), take a wheel of brie, slice it in half, put the mushroom mix in the middle, and wrap it in phyllo or puff pastry (the frozen puff pastry works fine). Put in the freezer for 20 minutes to firm everything up. At this point, it can be moved to the fridge and kept until needed. Bake it in a moderate oven until the puff pastry browns. Let sit for 15-20 minutes before cutting. You can also use puff pasty scraps to cut out little leaves and stuff to put on top of the whole thing for decoration. This is best with the small wheels, about 5 inches in diameter.Shrimp wrapped in pea pods
Steam the peas so they're limp. Boil and peel the shrimp, leaving the tails on. Wrap each shrimp in a pea pod and skewer with a fancy toothpick to keep it on. Have a couple of dipping sauces.Puff Pastry Calzone with Chevre & Artichoke Hearts
1 PKG frozen pastry shells (6), defrosted
8 oz. Chevre cheese, crumbled or feta cheese
1/4 cup cut up onion slices
8 ounces marinated artichoke hearts, drained & chopped
2 Tablespoons sliced black olives
grated paremasan cheese
Stack 3 pastry shells together & roll them out to
measure 8" (this makes a big one you can do it like
this & have people cut off a slice or make little
ones).
Place pastry on a lightly greased cookie sheet.
When you defrost shells don't let them get too soft -
just so they are still chilled.
Combine the next 4 ingredients & place in center of
pastry leaving a 1" border along the edge. (you can
also add some garlic to the mixture)
Roll out the remaining shells in the same fashion &
place over the filling. Press & sel the edges with
the tines of a fork. Scallop them in a decorative
fashion. Pierce top with fork & brush tip with a
little water & sprinkle with a little grated parmesan
cheese.
You can either bake it now or put it in the fridge
until the next day if need be.
Bake in a 400 oven for about 25 minutes or until top
is a deep golden brown. place in a platter & cut
into wedges to serve. Serves about 6.
If you assemble this in advance that's fine but don't
bake it until just before serving.
Russian Stuffed Eggs
1 doz. large (jumbo) eggs 1/2 lbs large mushrooms 1 bunch parsly ground black pepper Mayonnaise (I used Cholestrol Free Kraft) Boil the eggs for 10 minutes or more (until they're hard) let them cool off completely. Chop the mushrooms very finely (a good food processor will help) The goal is to have about 2 cups of chopped mushrooms for every dozen eggs. Chop 1/2 cup of parsly (very very fine, food processor type fine) Cut the eggs in half and take out the yolks. Mix the egg yolks with the mushrooms, parsly and add a tea spoon full of black pepper. Add 1/2 cup mayonnaise and stir the whole thing. You should have a grey, mushroomy paste. Stuff each hollow egg half with heaping teaspoon of the paste. Put a tiny little bit of mayo on top and stick a parsly leaf on. Refrigerate before serving. Most people grabbed 3 - 4 halves, so plan accordingly. If you're handy around the kitchen, 3 dozens of this should not take you more than 1 hour and you can prepare this hours ahead.Boboli pizza
1 Boboli (Italian crust in the shape of pizza pre-made up) Pesto sauce sun dried tomatoes grated cheese (Monterey Jack works great) Spread the pesto sauce on the boboli. Lay the sun dried tomatoes on top (I laid them on paper towels to get some of the excess oil off). Cover top with grated cheese. Bake at 450 for 10 minutes or until cheese is melted. Cut in diamond shapes, then cut shapes in half to get finger-sized triangles. Serve warm.Savory Egg Rolls
(makes around 56 small rolls) 1 Medium Carrot (Julienned) 6 - 8 Scallions (chopped) 2 Medium Cloves of Garlic (crushed) 1/2 Lb. White Mushrooms (chopped) or Shitake if you're from Palm Beach 3/4 Lb. Spinach (stemmed and broken up) 10 oz. Cooked Salmon (canned, or preferrably fresh) 12 - 15 medium to large shrimp (peeled, deveined, and chopped) 2 Tbsp. Chinese Cooking Wine or Dry Sherry 2 Tbsp. Dark Soy Sauce (Kikkoman?) 1 Lb. Package of Won Ton Wrappers About 1/2 Package of "White Sauce" mix (for thickener) Salt and Pepper to taste 1 - 2 Cups Vegetable oil (for deep frying) Filling Preparation: In a fairly large sauce pan or fry pan, saute garlic, scallions, and carrot in a little oil until vegetables are limp. Add wine, soy sauce, spinach, seafood and mushrooms and stir fry, while breaking up the salmon into small pieces. Be careful not to overcook. Shrimp should turn pink and mushrooms and spinach should have rendered their liquid and gone soft. Add some of the White Sauce mix a little at a time until good consitency is reached, and ingredients stick together (like stuffing). Let this mixture cool before making the rolls. Stuffing and Frying: Lay out a sheet of wax paper for a work area, and have within reach a saucer with a little water. It's best to do three at a time, I found. Place about a well rounded teaspoon of filling in the lower third of each Won Ton wrapper. Then fold the two sides part way over the mixture. Wet your finger in the saucer and use it to moisten the top end of the wrapper. Roll it up and seal it. For frying, put enough oil in the pan to just cover the rolls. Fry for 3-5 minutes each until golden brown. You can fry maybe 5-8 at a time depending on the size of the pan. Turn each occasionally to check doneness and color. Drain on paper towels. Dipping Sauce: This one goes well. Just mix about 2 Tbsps. of Grey Poupon (or similar) mustard with 1 Tsp. honey and 1 Tbsp. dark soy sauce. These are not so difficult to make as it may seem. The worst part is the wrapping, but that might take only 15 minutes or so once you get adept and have a little practice. These rolls reheat well by low temp (325) oven or microwave. Heat before serving, but they're OK at room temp.Mini Quiche
Prepare a double batch of pie crust or purchase a pie crust mix. Roll out and cut in circles using a donut cutter or cooking cutter. Place circles into bottom of muffin pan so that pie crust curls up the sides by about 1/4 inch. Fill with any combo of filling. I used bacon, mushrooms, onions, and swiss for one filling. The other was broccoli, onions and cheddar cheese. Place just enough filling so it does not go above lip of crust. Beat 2 eggs and 3/4 cup sour cream. Spoon 1 teasp. of egg mixture over each quiche. Bake for 20-25 min in 375 oven. Reheat defrosted quiche for 10 min in a 400 oven.A Different sort of Rumaki,/B>
Shrimp ( usually use the med size prawns, fresh is better) *Pepper* Bacon (really really it makes a difference) A full large head of garlic several lemons and limes 1 -2 tsp dried red pepper Peel and devein the shrimp. Marinate them with all the garlic (peeled and crushed), the red pepper and enough of equal amounts of fresh lime and lemon juice to cover all the shrimp. Marinate in the 'fridge for 3-6 hours. I usually do this in the morning and let them go all day. After marinating, drain the shrimp (If you are grilling outside I recommend that you save the marinade and baste with it) and cut the bacon strips in half. Wrap the bacon around the shrimp and secure with a toothpick. Either grill over mesquite basting with the reserved marinade (the favored method) or broil in the oven. You may pre-grill these and refrigerate, then warm in the broiler prior to serving. In fact, I think they even taste better that way!Layered Bread Loaves
order loaves of bread from a bakery (or bake yourself if you're really ambitious). you can even ask them to make them in pastel shades if you're so inclined. just ask them to slice the bread horizontally for you ... so you have about 5 or 6 long slices. trim the crust and spread/stuff/fill with whatever you like. i've used pate, cream cheese (again, tinted if you want) with chopped olives, cherries, nuts, whatever ... or you can use any one of the prepared flavored cream cheeses in the supermarket. roll up, fasten with toothpicks, wrap first in saran, then in foil (the saran keeps the foil from getting stuck to the rolls), and freeze for an hour or so. remove from the freezer an hour or so before you're going to serve them and slice. you have pretty little pinwheel-looking things.Mushroom sandwiches
this one takes a little longer. chop up some fresh mushrooms and onions, and saute in butter, margarine, oil, whatever until the onions are clear. drain and set aside until cool. on cocktail bread (rye or pumpernickel), pile a mound of mushrooms and onions, grated swiss cheese, grated italian cheese (i use locatella), and bread crumbs. broil until the swiss melts, and serve immediately.Filled Tortillas
6 flour tortillas (El Ranchito brand work best) Salsa (optional) 1 pkg (12-16 oz) cream cheese (softened) 1 1/2 tbl chopped black olives (measurement is a guess) 4 jalipinios chopped fine (fresh are better than canned) (more or less to taste) 1/4-1/2 tsp chili powder 3/4 tsp Johnnys (or other) seasoning salt Mix softened (can be done in the microwave) cream cheese, olives, jalipinos, chili powder, and seasoning salt. Spread a thin layer on tortilla going all the way out to the edges. Roll tortilla. Repeat for each tortilla. At this point you can either put them in a plastic bag in the refrigerator and save until you are ready to serve them, or serve immediately. (Sometimes I warm them for a few seconds in the microwave to soften, other times I serve cold). Cut into 1/2" slices before serving. Can be dipped into salsa.Crab Puffs
1 pkg. wanton skins 8 oz. cream cheese 7 1/2 oz. crab 2 tsp. soft breadcrumbs 2 drops sesame oil Combine all ingredients except skins. Fill squares with 1 tsp. of the mixture and fold over, making triangles. Moisten to seal edges. Fry in oil heated to 370 F for 3 minutes, or until brown and puffed, turning once. Serve with Chinese mustard.Mexican Stuffed Mushrooms
1 lb. hot sausage 1/3 c. soy sauce 1 clove garlic 2 lbs. LARGE mushrooms Mix together the first 3 ingredients. Stuff mushrooms. Bake at 350 F for 20 minutes or until sausage is done.Fresh Fruit Dip
8 oz. cream cheese, softened 1/2 c. lemon yogurt 1/2 tsp. vanilla 1/2 c. coconut, toasted 3 tbl. milk In a small mixer bowl beat together the cream cheese, lemon yogurt, honey, and vanilla till smooth. Stir in the coconut and milk. Turn into serving bowl. Cover and chill in the refrigerator till cold. Serve with slices of fresh fruit.Filo Dough Triangles
2 boxes (2 pounds) Filo pastry leaves 1 to 1+1/2 pounds unsalted butter, melted and slightly cooled 3 batches of FILLING(s) (see below) Melt the butter. Take a filo leaf, lay it out flat, and brush it with melted butter. Put another leaf on top of this one and butter it as well. Cut this into four long strips (the dough is usually 18x24, so when you cut it, you should get four 4.5x24 strips). For each strip, put a spoonful of filling at the top, and then flag-fold the strip into a triangle with the filling inside. Repeat until you run out of either the filling or the filo leaves. Slash the tops of the triangles -- be careful not to cut through to the filling. Bake these at 450 degrees F. for about twenty to twenty-five minutes. (Basically, you just want to make them golden-brown.) Roquefort-Leek filling 1/2 cup minced leeks (about two leeks) 3 tbsp butter 2 oz. Roquefort cheese 2/3 cup Ricotta cheese 1 egg-yolk Salt and pepper if you want Cut the green tops off the leeks; discard. Quarter the leeks down their long axis, and rinse well in a pot of water. Now mince finely. Saut'e in the butter until tender. Crumble the roquefort and mix in; also stir in the ricotta. If you really feel that you *must* add a bit of salt, and you don't mind that it's going to ruin your blood pressure, besides clogging your arteries with the cholesterol from the butter and cheeses, (:-) then add some. Same with the pepper. :-) Mix well. Fills up about 24-30 triangles. Three-Cheese filling with Pepperoni 1/2 cup Ricotta cheese 3 tbsp grated mozzarella 3 tbsp freshly grated Parmesan 1/4 cup very finely chopped pepperoni 1 egg yolk Salt and pepper if you want Mix everything together. Fills up about 24-30 triangles. Crab filling 8 oz. fresh crab meat 3 tbsp butter 3 tbsp shallots, finely chopped 1 tbsp sherry 1 tbsp Dijon mustard Salt and pepper if you want Melt butter, saut'e shallots until soft but not browned. Add the crab and sherry, saut'e or 30 seconds. Stir in the rest, let cool. Fills up about 24-30 triangles. Curried Lamb filling 8 oz lean boneless lamb 3 tbsp butter 1/2 cup finely chopped onion 1 clove garlic, minced 1-2 tsp curry powder 1/4 tsp ground coriander a pinch of cayenne pepper Salt and pepper if you want Chop lamb into 1/4 inch pieces. Melt 2 tbsp butter in a pan and brown lamb over medium-high heat. Move lamb to a bowl, and saut'e the onion, garlic, curry, and coriander until soft. Stir in lamb and season to taste with salt, pepper, and cayenne. Fills up about 24-30 triangles.MEXICAN APPETIZER
1 (8 oz) package cream cheese, softened 1/2 jar thick and chunky picante sauce 1/2 jar dried beef, chopped 8-10 flour tortilla shells 1 C cheese, grated Paprika Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix.) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top.CRAB RANGOON
1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese) {amount based on how "cheesy" you want them} 1 can (6 ounces) crab meat, drained and flaked 2 green onions including tops, thinly sliced 1 clove garlic, minced 2 teaspoons Worcestershire sauce 1/2 teaspoon lite soy sauce 1 package (48 count) won ton skins vegetable spray coating In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers. NOTE: Rangoon can also be fried in oil. Spicy Phyllo Cups
6 sheets phyllo pastry 1 T olive oil 1 onion, finely chopped 1/4 cup pine nuts 2 cloves of garlic, crushed 1 t ground cumin 1 t ground cardamom 1/8 t cayenne pepper 1/4 t ground cinnamon 1/4 pound mushrooms, chopped 1/3 cup raisins, chopped 1 T olive oil 1/2 pound rump steak, chopped (I used tenderloin) black pepper chives Stack three sheets of phyllo dough on a work surface. For cups, use a three inch round tart pan or mold to cut out circles, and then place the circles in 2 1/4" tart pans. For boats, use a 4 1/2 x 2" boat-shaped tart mold as a guide and place the phyllo into 3 1/2 x 1 1/2" boat-shaped molds. Cut out approximately 30 cups or boats. Bake at 425 for 6-8 minutes. They should be golden brown. Remove carefully from the molds and cool on a wire rack. Heat 1 T olive oil in a frying pan. Cook onion over medium-low heat until soft but not browned (5-6 minutes). Add the pine nuts the garlic, and the cumin, cardamom, cayenne, and cinammon. Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins. Transfer to a plate. Heat 1 T olive oil in the frying pan. Stir-fry the steak until it changes color. Add the mushroom mixture and combine. Season with pepper, and salt if desired. Spoon filling into cups or boats. Sprinkle with cut chives. Serve warm.Brie En Croate
1 ea Brie round
1 ea Pastry dough
1 ea Egg
2 T Milk
Completely enclose cheese in pastry. Make egg
wash of egg and milk.
Put brie on baking sheet with seam side of dough
down. Brush with egg wash.
Cut garnish of leaves, flowers, etc., from
scraps of pastry and decorate top of Brie.
Bake at 350F about 30 minutes or until golden brown.
Cheese puffs
8 ea Slices white bread
2 c Milk
8 oz Old English cheese slices
1/2 t Pepper
3/4 t Dry mustard
1/4 c Butter, melted
1 t Salt
3 ea Eggs
May be prepared the day before.
At least 4 hours before cooking, trim crusts and
cut bread into 1" squares. Cut cheese into bite size
pieces. In large greased casserole, alternate layers
of bread and cheese. Pour melted butter over top.
Beat eggs well, stir in salt, pepper, mustard and
milk. Combine thoroughly. Pour over casserole.
Cover and refrigerate. One hour before serving, bake
at 350 degrees, 30 minutes covered, then 30 minutes
uncovered until top is golden and puffy.
Goat Cheese Spread
6 cloves garlic (unpeeled)
1 Tbsp olive oil
1/2 Lb. fresh goat cheese (e.g. Montrachet)(any other suggestions??)
1/3 C drained oil-packed sun-dried tomatoes, cut julienne
Preheat oven to 350 F. Toss whole cloves with
oil in heavy small baking dish. Bake until soft and
brown, about 15 min. Cool slightly. Slip skins off
garlic; transfer to medium bowl and mash to paste.
Mix in goat cheese and tomatoes. Can be prepared 4
days ahead; refrigerate.
Let stand 1 hr before serving.
Olive-Caper Spread
1/2 C pitted black Kalamata olives
3 Tbsp olive oil
1 Tbsp chopped fresh basil
1 Tbsp drained capers
2 garlic cloves, minced
Puree olives with oil, basil, capers and garlic
in processor. Transfer to bowl. Can be prepared 4
days ahead; refrigerate. Let stand one hr. at room
temp before serving.
Croutons (for spreads)
1 8-ounce French baguette, in 1/2 inch slices
1/4 C (1/2 stick) unsalted butter, melted
Preheat oben to 400 F. Arrange bread slices on
baking sheet. Brush both sides with butter. Bake
until crisp and golden brown, about 10 min. Cool
slightly. Can be prepared 1 day ahead. Cool
completely; store in plastic bag at room temp.
Spring-Fresh Hors d'ovres
Endive leaves, separated
Cream cheese plus another cheese for flavoring (roquefort, goat,
gruyere, or other cheese of your choice)
Fresh herbs (thyme, rosemary, parsley combination is nice)
Garlic powder (just a bit)
Fresh chives (leave in their lengthy state; don't chop)
Smoked salmon
Red bell pepper
Chop some fresh herbs and set aside. Process
together cream cheese and second cheese of your
choice. Now cream together in a bowl the cheese
mixture, herbs, and a bit of garlic powder to taste.
(You may also add some salt, white ground black
pepper, or even cayenne pepper if you like.) Put
into a pastry bag and fit with an attractive piping
attachment (I use the "scallop edge" attachment).
Pipe the cheese in a line along the length of the
endive "boat". Do this until all endive leaves or
cheese mixture is used. Now top off each by placing
on top of the piped cheese length: 1 strand of chive
(cut shorter as necessary), a bit of minced red bell
pepper, and a small strip of smoked salmon. Place
all "boats" on a lined cookie sheet, cover with
plastic wrap, and refrigerate until ready to serve.
Very attractive & quite artistic.
Sourdough Baguettes
A great little cafe in Reno (yeah, we don't all eat
in casinos) serves little sourdough baguette slices
topped with, in order, cream cheese, pesto sauce, and
roasted red pepper slices, and its wild!!
My wife and I have made it a few times, and now that
roasted red peppers are readily available in jars
from most supermarkets, it's a pretty easy task. Just
soften the cream cheese, spread a nice little layer
on the sourdough slice, then a dolop of your favorite
pesto, and a little slice of red pepper. People with
an aversion to raw fish have to be assured that the
red pepper really is vegetal matter, and not
something of the sea, as it has an almost lox-like
appearance.
bacon and cream cheese stuffed mushrooms
8 oz. cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
about 8 mushroom stems, finely chopped
saute onion and mushroom stems in bacon fat until
tender. drain off excess fat. mix crumbled bacon,
onion and stems with softened cream cheese until the
mixture is workable.
stuff each mushroom and bake at 350 deg. f for 10-15
minutes. finish under the broiler just until tops
are golden.
bstila - moroccan chicken/nut pie
brown 1/2 lb blanched almonds in a little oil until
golden. chop coarsely or pound with a mortar and
pestle. add 1/2 tsp cinnamon and (optionally) honey
or sugar to sweeten to taste (anc adds none but cites
recipes calling for up to 1/2c sugar--i favor a
little honey as the contrast of the sweetness with
the savory chicken is part of the exotic appeal of
the dish). set aside.
heat 1 tbsp clarified butter and 1/3 cup butter in a
large heavy pot. add 1 minced medium onion and saute
for a few minutes. add chicken meat equivalent to
about 1/2 chicken (e.g. two boneless breasts), cut in
small pieces (as for a pot pie), along with:
1/2 tsp pepper
1 pinch saffron (or, per ongoing thread, 1/2 tsp turmeric)
1/2 tsp cinnamon
3/4 cup minced parsley
1/4 cup minced coriander (cilantro, chinese parsley)
salt to taste
simmer until the chicken is done. beat 2 eggs and
slowly stir them into the sauce. remove from heat.
have ready phillo sheets, melted butter (at least 1/4
lb), and a pastry brush. select a shallow baking pan
about 8" in diameter, such as an iron skillet. what
you basically want to do is construct a pie by
layering the phillo sheets in the pan and then
folding them over the contents; it will probably be
easiest if you cut the sheets in half or smaller, for
instance into long rectangles about the width of the
pan and twice as long. brush one of the sheets with
melted butter, and put it, butter side up, in the
bottom of the pan, the excess dangling over the side.
add another sheet, at an angle to the first, and
repeat so that you have phillo covering the bottom of
the pan and dangling out all around (this is hard to
describe). use about 5 sheets to form this layer.
repeat the process, forming another layer. now pour
the chicken and sauce into the pan. put several more
buttered sheets on top of the chicken, this time not
overlapping the edge--use smaller pieces or fold them
in half. spread the nut mixture on top of this. put
another layer or so of phillo, then fold the dangling
ends over the top so as to close the envelope. (your
mileage may vary on the number and details of
layering the sheets). brush the top with butter. at
this point the bstila can be refrigerated if desired
(this is time-consuming and you may wish to do all
this the day before serving).
just before serving, put the pan in a 350-degree oven
for 15-20 minutes until the top is golden: flip it
onto an oven-proof plate (or use an ordinary plate to
flip it over back into the skillet) and return to
brown the other side, 30-40 minutes total. place on
a serving platter, sprinkle with powdered sugar, then
make fanciful decorative designs with ground
cinnamon. (when i had this in a restaurant it said
something like "eat me").
thai bbq chicken appetizers,/B>
3 lbs chicken wing drummettes
marinade:
1/4 cup coarsely chopped garlic
roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop
for a bunch that still has some roots attached)
1 tsp ground turmeric
1 tsp curry powder
1.5 tsp ground dried chilis (cayenne or equivalent)
1 tbsp sugar
1/4 tsp salt
3 tbsp thai fish sauce (filipino or vietnamese is ok, too)
basting liquid:
1/2 cup coconut milk (canned is ok)
garnish:
cilantro sprigs (left over from making marinade)
dipping sauce (see recipe below).
process all marinade ingredients in a blender until
smooth. marinate chicken, refrigerated, overnight.
grill over hot coals until done, brushing frequently
with coconut milk. serve garnished with cilantro
sprigs, accompanied by steamed rice and bowls of
dipping sauce.
dipping sauce for bbq chicken
1/2 tsp dried chili flakes or cayenne
2 cloves garlic, coarsely chopped
1 tbsp brown sugar
1/4 tsp salt
1/2 cup chinese red rice vinegar
a thinly sliced green onion
1 tbsp coarsely chopped cilantro leaves
pound first 4 ingredients to a paste with mortar and
pestle, then dissolve in vinegar. alternatively, put
it all in a blender and blend until smooth. float
the green onions and cilantro on top.
trota piccante
8 servings
2 pounds whole trout, gutted
3 t flour
1 c olive oil
2 med. onions, peeled and chopped
8 med. cloves garlic, peeled and minced
2 med. jalapeno peppers, seeded and minced
2 med. bunches cilantro, washed, dried and chopped
2 t hot red pepper flakes
1 t salt
2 1/2 lemons, juiced
1/4 c pine nuts, toasted
1. remove head, tail and fins from the trout and
discard. wash with water and rub over all surfaces
with a cut lemon. (or save the lemon peels after
juicing and use those.) pat dry with paper towels
and dredge in flour.
2. in a very large skillet, heat the olive oil
over medium heat until very hot. fry the trout 4 to
5 minutes on each side, or until done. remove from
the pan and cool on paper towels. reserve the oil.
3. remove the skin and bones from the trout and
crumble into small pieces. set aside.
4. strain the oil into another saute pan and
cook the onions until translucent. add the garlic,
jalapeno, cilantro, coriander and hot pepper flakes.
cook over low heat for 3 minutes.
5. stir in the pine nuts. transfer to a bowl
and chill. serve cold as an appetizer.
galloping horses (thai appetizer)
servings: 8-10
1 t. oil 1 lb. ground pork
4-8 cloves garlic, finely chopped 3 green onions, white part, chopped
1/3 c. sugar 1/2 tsp. pepper
3/4 c. roasted salted peanuts 1 fresh pineapple, or
lettuce leaves 5 tangerines, or
mint or coriander leaves 4 oranges
chopped chilis
grind peanuts. heat oil in a frying pan, add
pork, garlic and onions. cook until pink color
disappears. drain off most of the fat. add sugar
and pepper, cook 1-2 minutes. add peanuts, mix in
well, then remove from heat. cool to room
temperature.
prepare platter, lining with lettuce leaves. peel
and segment the citrus fruit if used, cutting each
segment down to the back and fanning open to form a
circle. if using pineapple, cut off top leaves and
outer skin, as thinly as possible, from top down.
look at the "eye" pattern, as it forms a spiral down
the pineapple. cut the spirals with a sharp knife
held at about a 45 degree angle. cut off bottom.
cut pineapple into about 5 or 6 wedges and then cut
each of those into 1/4 inch slices. arrange fruit on
platter.
mound meat mixture onto fruit, and decorate
with other garnishes. serve at room temperature, or
chilled.
chicken pastry or b'stila
1 chicken
salt, fresh black pepper
1/2 teaspoon turmeric
pinch of saffron
a tablespoon of mixed herbs or "bouquet garni"
3 large onions, peeled and minced
3 tablespoons oil
1/2 cup butter, margarine or diet margarine, clarified
7 eggs beaten
1/2 teaspoon salt
1 cup chopped cilantro or parsley
2 cups ground toasted almonds
1 tablespoon cinnamon
12 filo dough sheets
1/4 cup powdered sugar.
place chicken in a roasting pan. if you use saffron threads, let them soak
in half a cup of water. pour on fowl. sprinkle salt, pepper, turmeric and
mixed herbs on top. roast chicken in oven at 400 f for 45 minutes to an
hour. cool. remove skin and all bones. cube chicken. keep giblets,
except for the neck, with all the spicy, herbed juice. set aside.
in a skillet, saute minced onions in oil. place in a bowl.
in the same skillet, with a little oil, fry the beaten eggs mixed with salt
and chopped cilantro. place in another small bowl. still in the same oiled
skillet, toast almonds until slightly brown and grind them in a food
processor. set aside.
clarify the shortening, and everything is ready to be put together now.
on the bottom of the pan used to roast the chicken, after washing and
greasing it, stack 2 sheets of filo dough, letting edges overhang. brush on
top some of the clarified shortening. at broil, rapidly brown these 2
sheets. then add cubed chicken, with all spices and juice. spread again 2
more dough sheets with some shortening brushed on.
broil rapidly. add soft mixture of eggs with cilantro. cover with 2 more
greased sheets. broil rapidly. add almonds mixed with cinnamon and sugar.
finish with your best-looking greased sheets. tuck in all dough and bake 25
to 30 minutes at 400 f until golden grown. cool slightly. sprinkle with
remaining powdered sugar, making a decorative crisscross with cinnamon on
top. serve hot. it can be reheated several times. it can also be frozen.
artichoke heart dip
1 cup mayonnaise or sour cream
1 cup parmesan cheese grated
2 cans water packed artichoke hearts
sprinkle garlic powder
sprinkle paprika
cut artichoke hearts into small pieces. mix all ingredients together
except paprika. put into baking dish and sprinkle paprika on top for
color. bake at 350 degrees f for 20 minutes or until bubbly. serve
with crackers or baguette thins. people usually rave about this one!
a whole brie wrapped in phyllo and baked, served with apricot jam and
french bread.
teriyaki chicken drummettes dusted with sesame seeds.
tiny meatballs in a sauce made from red current jelly and bbq
sauce.
a finger-food salad of raw broccoli and cauliflower flowerettes
marinated overnight with italian dressing, black olives,
and cherry tomatoes.
a tray of whole strawberries with a dipping sauce made of sour cream
and grand marnier.
a huge wedge of sharp natural cheddar cheese with some crackers and
pears for slicing.
a wonderful hot dip (i have three favorites: one of dried beef and
cream cheese, one of crab and cream cheese, and one of artichoke
hearts and parmesan.)
inari sushi (fried tofu skins stuffed with seasoned sticky rice)
a tray of assorted italian cookies, some wickedly rich and sweet
and others crisp and light.
phyllo triangles stuffed with spinach and feta.
endive leaves stuffed with dilled shrimp salad.
stuffed grape leaves drizzled with lemon juice.
i like to set up an hors d'oeuvre party in three four stations:
one for hot and cold meat or fish nibbles, one for bread and cheese,
one for vegetable, and one fruit and desert. then i may set out seasoned
popcorn, nuts, or wine crackers in small bowls around the room for
"instant gratification." i also have a "serve yourself" bar for
drinks of whatever kind i'm serving, usually a not-too-sweet punch
and soda, with wine or beer. (an excellent and pretty nonalcoholic punch
can be made with white grape juice, a good gingerale like canada dry or
schweppes, and a little pomegranate juice. to spike it, add brandy
to taste. if you like it sweeter, use framboise instead of the
pomegranate juice. or try creme de cassis.) in the winter, i may
make some mulled wine or cider.
Bacon-Wrapped Shrimp
8 oz. Canadian-style bacon, cut in 12 slices
12 med. shrimp, shelled and deveined
1 med. red bell pepper, seeded and cut into 12 strips
1 1/2 T. low-sodium teriyaki sauce (I'd use regular)
1 1/2 T. low-sodium chili sauce (" " ")
1 T. hoisin sauce
1. Place bacon on rack; cover with paper towel. Microwave on High 1
minutes; pat dry on paper towel. Let cool slightly.
2. Wrap one shrimp and one pepper strip in each piece of bacon; secure
with wooden pick. Place in 11x7" baking dish.
3. In small bowl, combine the teriyaki, chili and hoisin sauces with 2
T. water; pour over shrimp. Cover and refrigerate 2 hours, turning
once.
4. Uncover and microwave on High 3-4 minutes, until shrimp is cooked
through. Let stand 5 minutes before serving.
Chevre, Pear, Prosciutto, and Walnuts in Filo Bundles
3 pears, peeled, cored, and diced
12 oz. chevre
2 oz. prosciutto, sliced very thinly and julienned
1/2 cup chopped walnuts
1 tbl sage or pineapple sage, minced
1 pkg filo dough
1 cup butter, liquid
1 cup cream
garnish: chopped chives, 1 star fruit, 1 cucumber
Combine diced pears, 8 oz. chevre, julienned prosciutto, chopped walnuts,
and minced sage in a bowl. This is the filling.
Cut filo sheets in half so they are roughly square. You will use three
sheets, or six half sheets per serving, but you'd better count to be
sure you have enough. Lightly butter the bottoms of eight custard cups
or ramekins and place on a sheet pan. Lay six half-sheets, buttered with
a brush, over each other in a messy, offset pattern. Ease into a custard
cup. Repeat for all eight custard cups. Divide the filling among the
cups, placing it in the filo dough, and then twisting the tops into a
bundle over the filling. Brush the top lightly with butter. Bake the
bundles in a 350'F oven until nicely browned and the inside is hot,
about 20 minutes.
Combine 4 oz. chevre with 1 cup cream over moderate heat. Stir
vigorously to make the mixture smooth and reduce until the sauce coats a
spoon.
To serve, divide the sauce among eight salad-sized plates. Tilt the
plates to make the sauce evenly coat the inner area of the plate. Ease
the filo bundles out of the custard cups by loosening the edges with a
knife and then lifting it out with a spoon. Place a filo bundle in the
center of each plate.
Optional garnish: Sprinkle snipped chives on the sauce on the bottom half of
the plate. On the top half of the plate, place a thin slice of star fruit
on the right and a cucumber fan on the left.
See any book on garnishing for cucmber fan instructions. A cucumber fan is
made by slicing a cucumber in half lengthwise, cutting grooves in the skin
with a citrus zester/groove tool, and then making four thin slices cut at
a 45' angle, but held together in one corner. The fan is mooshed on to
the plate to make an ornamental fan. If you have a very sharp knife and a
steady hand, it's really quite easy.
Stir fried Lamb with Lemon-Soy Vinaigrette
4 shallots minced
1 red jalapeno pepper with seeds, minced
2 green jalapeno peppers with seeds, minced
5 garlic cloves, minced
1 tbsp plus 1 tsp peanut oil
1.5 pounds lean ground lamb
1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole
leaves for garnish
1/4 cup chinese preserved or pickled cabbage
1/2 tsp soy sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
18 radicchio leaves
1/4 small red onion, sliced crosswise 1/8 inch thick
1/4 small white onion, sliced crosswise 1/8 inch thick
lemon-soy vinaigrette (recipe follows)
In medium skillet, cook shallots, red jalapeno, half of the green
jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low heat
until softened, about 5 minutes. Set aside to cool.
In a bowl, combine the cooled vegetable mixture with the ground lamb
and mix thoroughly. Add chopped fresh coriander, pickled cabbage, soy
sauce, salt and pepper.
In a large skillet, cook the lamb mixture in the remaining 2 tsp of
peanut oil over high heat, stirring well to break up clumps, until
browned, about 4 minutes. Drain and set aside.
Place 3 radicchio leaves on each plate and fill with the lamb mixture
(i.e., serves six) and fill with the lamb mixture. Combine the red
onion, white onion, fresh coriander leaves and remaining green
jalapenos; sprinkle on top of the lamb. Serve drizzled with a few tbsp
of lemon-soy vinaigrette; serve remaining vinaigrette on the side.
Lemon-Soy Vinaigrette
3 tbsp rice wine vinegar
2 tbsp peanut oil
2 tbsp soy sauce
1 tbsp sesame oil
1.5 tbsp fresh lemon juice
salt & freshly ground pepper
In small bowl, whisk all ingredients together until combined.
Cover and refrigerate up to 1 day.
artichoke dip
8oz cream cheese
12oz shredded mozzarella
1 cup mayonaise
1 cup grated parmasean
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
2 small jars (approx 13oz) marinated artichoke hearts (drain well)
- tear artichokes apart with your fingers
2 bags of pita bread
cut up pita bread into chip size triangles, seperate and bake on a cookie sheet
until crispy (approx 5 minutes).
combine all other ingredients and mash (a kitchenaid mixer works great).
bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.
serve hot out of the oven and scoop up dip with pita bread. if you intend to
take this to a party or are having friends over be prepared to recite this
recipe a number of times. my wife and i bring xerox copies with us!
CRISP SAUTEED MUSHROOMS
1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should
not be separating from the stems.
brush off mushrooms and slice into 1/4" slices from the
top down, including the stems.
with a fine mist spray bottle, mist the mushrooms to just barely
dampen.
drop into a paper bag or large ziplock bag that contains 1 or 2 cups
of a/p flour. stir well or shake very gently. then, let the mushrooms
"marinate" for a while in the flour while you prepare to cook them.
in a large, well seasoned cast-iron skillet or a commercial quality non-
stick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
olive oil. mix the oils well and heat to ~300-325 degrees.
drop the mushrooms into a colander to remove excess flour. drop a few
at a time into the butter/oil and coat each well. continue 'til all the
mushrooms are in the skillet. turn down the heat to the saute level
and continue to cook, turning frequently. after a few minutes add salt
and pepper to taste.
continue to cook until the degree of crispness is achieved.
my neighbor used to cook these for a long time, rendering nearly all the
moisture out of the mushrooms. the finished product would be the most
delicate, and crisp mushrooms used as a side vegetable.
pate a chou (profiteroles)
1/2 c. water 1/2 c flour
1/4 c. butter 3 eggs
place water and butter in a medium saucepan, heat until
water boils and the butter is melted. remove from the heat and
dump in the flour all at once. stir vigorously until the flour
mixture forms an elastic ball in the saucepan. let the dough
mixture cool, and then beat in an egg until it is fully
incorporated into the dough mixture. repeat the process with
each of the remaining eggs, beating them into the dough, one at a
time.
place the dough in the refrigerator to cool, for at least 45
minutes to 1 hour. this will stiffen the dough, so it will not
flatten when baked into puffs or profiteroles.
when ready to bake, preheat oven to a hot 475 degrees f.
using a couple of teaspoons, scoop small (large walnut sized)
mounds of dough on a greased cookie sheet. place cookie sheet in
the hot oven for 10 minutes. then reduce the heat to 325 degrees
f. and continue baking for an additional 25 - 30 minutes, or till
puffs are a medium brown color. the puffs must remain in the
oven for the full baking time, or they will collapse soon after
being taken from the oven.
after cooling, the tops may be removed with a sharp knife,
any remaining uncooked dough may be removed from the inside, and
the puffs may be filled with any appetizer filling or desert
filling desired.
this recipe makes approximately 18 puffs.
profiteroles a la reine
puffs with tarragon-flavored chicken
2 tbs. butter 1/4 tsp. grated nutmeg
2 tbs. flour cayenne pepper, pinch
1/2 c. chicken broth 2 tsp. chopped fresh tarragon, or
1/2 c. heavy cream 1 tsp. dried.
salt, if desired 1 1/2 c. leftover chicken, cut into cubes
black pepper, to taste 24 cream puffs
melt the butter in a medium saucepan, add the flour, stirring with a
wire whisk. when blended, add the broth, stirring rapidly with the whisk.
when it is thickened, stir in the cream, and stir til blended. add the
salt, pepper, nutmeg, cayenne and tarragon. let simmer, stirring, for
about 2 minutes. stir in the chicken and bring to a boil. remove from
the stove. this should have a very thick consistency. if it is not thick
enough, it may be further thickened by the addition of a small amount of flour
dissolved in water or broth, and stirred into the mixture while being heated,
until it thickens.
slice off the tops of the cream puffs. spoon an equal amount of the
chicken mixture into each puff. replace the tops and serve. these may be
made up an hour or two in advance, and reheated before serving in a
slow (325 degree) oven, or for a few seconds in a microwave. do not
make them up too far in advance, since the puff casings will tend to
get soggy.
profiteroles aux crevettes a l'indienne
puffs with curried shrimp filling
3/4 lb. fresh shrimp, 3 tbs. finely chopped chutney
shelled and deveined salt, if desired
1 tbs. butter freshly ground black pepper,
3 tbs. finely chopped onion to taste
1 tbs. curry powder, or less, 24 cream puffs
to taste.
chop the shrimp into 1/2 in. or smaller pieces. there should be about
1 1/4 cups. set aside. melt the butter in a medium saucepan and add the
onion. cook, stirring until the onion is golden. add the curry powder and
stir to blend. add the cream and chutney and cook down until there is
only about 1/2 cup left. add the salt, pepper and shrimp, and cook, stirring,
for 1 or 2 minutes, or until the shrimp loses its raw look.
slice off the tops from all the cream puffs. spoon an equal portion
of the shrimp mixture into each cream puff. replace the tops and serve.
Chicken Ravioli in Port Mustard Creme Sauce with Mango Ginger Chutney
serves 4 as a pasta dish before the main meal.
1 cup flour
1 egg
1 tbl water
1 tbl olive oil (gives gummy texture)
prepare two sheets of pasta rolled out to "6" on the Atlas machine.
You can knead by hand forever or use a food processor on the dough.
1 egg
2 tbl water
whisk together and brush on one side of each piece of pasta. The
egg wash acts as a glue to hold the ravioli together during
cooking.
6 oz. cooked chicken (Chef Johnson called for smoked)
1/6 cup cream
1/4 cup mango ginger chutney (buy from your grocery store!)
Combine in food processor, or chop chicken finely with knife and
mix together. (Chef Johnson called for some cayenne and more
chutney, but I cut it down to my taste because I thought it was
too spicy.)
Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on
one piece of pasta in a 2xN matrix where N is ~10-12. Place other piece of
pasta over this. Egg side of both sheets should be toward the inside. Cut
ravioli with a knife or a ravioli wheel. Seal ravioli with fingers or
by pressing with a fork. Flour well and set aside.
You should make 20-24 ravioli. You will need 16 to serve. Expect a few
to fall apart while cooking.
When sauce is ready, cook ravioli until they rise.
Sauce
1 cup port wine
8 peppercorns, bruised or cracked
1 bay leaf
2 shallots, diced
Reduce over high heat until nearly dry.
1 cup chicken stock
Add and reduce until total volume is about 1/4 cup.
1 cup cream
1 tbl mustard
Add, whisk, and reduce until sauce naps. (Napping means: dip a
spoon in the sauce, wipe the back horizontally with your finger.
If the sauce does not run it is thick enough.)
Strain the sauce and keep warm. (Strained sauces come from
French tradition. You want a smooth pretty sauce with no chunks
of pepper and lumps of shallots.)
I adjusted the proportions in this recipe from Chef Johnson's
original. I used less cream and more port because I like the
greater flavor and color from the port.
Prepare four individual plates. On each plate, pour an equal portion of
the sauce. Makes sure the sauce coats the entire center of the plate but
none of the side. Place four cooked ravioli on the place, and scoop
about 2 tbl of the chutney on the middle of the plate. It should look very
pretty.
What sort of wine would go with this course? I've had it with a
Chardonnay and with a German Riesling. In both cases, the ginger, etc.,
overpowered the wine. Perhaps an Alsatian Gewurztraminer would do
better, or perhaps this course just isn't suited to wine. :-(
Baba Ghanoush / Eggplant with Tahini
3 large eggplants
2-4 cloves garlic, or to taste
Salt
1/2 c tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 t ground cumin (optional)
2 T finely chopped parsley
A few black olives or 1 tomato, thinly sliced, to garnish
Cook the eggplants over charcoal or under a gas or electric
broiler (sear until skins are black and start to blister with
the flesh soft and juicy, rub skins off under cold water taking
care to remove any charred particles, then gently squeeze out as
much of the bitter juice as possible).
Crush the garlic cloves with salt. Mash the eggplants with a
potato masher or fork, then add the crushed garlic and a little
more salt, and pound to a smooth, creamy puree. Alternatively,
use an electric blender to make the puree.
Add the tahini and lemon juice alternatively, beating well or
blending for a few seconds between each addition. Taste and add
more salt, lemon juice, garlic, or tahini if you think it is
necessary, and if you like, a little cumin.
Pour the cream into a bowl or a few smaller serving dishes.
Garnish with finely chopped parsley and black olives, or with
a few tomato slices. Serve as an appetizer with Arab or other
bread, as a salad, or as a party dip.
Turkish Leeks
2 lbs leeks
1/3 cup finest virgin olive oil
2 small carrots, peeled, halved lengthwise, then sliced 1/2" thick
2 tablespoons uncooked rice
1 1/2 teaspoons sugar
salt to taste
lemon juice (1/2 lemon)
1 1/2 cups water
Trim the leeks. Remove a few of the outer layers. Slice 3/4 inch
thich; discard the tough green leaves. Wash several times in plenty
of water and drain.
In a heavy pan heat the olive oil. Stir in the leeks and carrots.
Cover and cook 30 minutes over low heat, shaking the pan occasionally.
Stir in the rice, sugar, salt, juice of 1/2 lemon and water. Cover
and simmer 30 minutes or until leeks are tender. Check the liquid
level and add hot water in very small quantities if necessary. When
cooked it should be very moist but not watery. Serve cold sprinkled
with lemon juice to taste. Like all cold olive oil dishes it is
very good with crusty bread.
Scallops with Leeks
1/4 cup dry vermouth
1/8 teaspoon powdered saffron
5 tablespoons butter
1 pound leeks cut into 1.5 inch julienne
3 tablespoons finely minced shallots
2 large garlic cloves, minced
1/2 pound sea scallops, halved
1/2 pound shelled shrimp
1/4 cup dry white wine
1 tablespoon fresh tyme, minced
Pinch of cayenne pepper
Pinch of freshly ground white pepper
1 cup whipping cream
Salt
2 cups rice, freshly cooked
Bring vermouth to simmer in heavy small saucepan. Stir in
saffron. Remove from heat and let steep until ready to use.
Melt 2 tablespoons butter in heavy large skillet over
medium-low heat. Add leeks and cook until slightly brown,
stirring occasionally (about 20 minutes). Transfer to bowl.
Melt remaining 3 tablespoons butter in same skillet over
medium heat. Add shallots and cook until translucent,
stirring frequently (about 3 minutes). Add garlic and saute
until just golden (about 3 minutes). Stir in scallops,
shrimp and wine. Simmer until scallops and shrimp are
cooked (2-3 minutes). Add seafood mixture to the leeks,
using a slotted spoon.
Add vermouth to skillet and bring to simmer. Mix in thyme,
cayene and pepper. Strain in any liquid from seafood-leek
mixture. and simmer until all liquid is reduced by half.
Add cream and simmer until slightly thickened (about 3
minutes). Stir in seafood-leek mixture and heat through.
Season, with salt, to taste.
PHYLLO CHEESE PASTRIES
1 lb muenster cheese
2 eggs, lightly beaten
1 TB chopped parsley
1 lb frozen phyllo dough
2 sticks melted butter
Grate the muenster cheese finely in a food processor or with a hand grater.
Add eggs and parsley and blend well.
Remove the phyllo dough from the freezer
and gently unroll. With a sharp knife, slice dough into thirds,
lengthwise, so that each is approximately 4" x 12". Re-wrap two thirds of
the dough in plastic and return to the freezer.
Tear a large piece of wax paper and place on counter. Working quickly,
take one sheet of phyllo dough and brush liberally with butter. Top with
two more sheets of phyllo, brushing each with butter. Place approximately
1 TB of cheese mixture at one end of the buttered sheets, 1 inch from the
edge. With your fingers, roll the dough over the cheese mixture twice.
Fold in the edges of the dough and continue rolling tightly until the end.
(Be careful not to tear the dough or roll too loosely, otherwise the cheese
will spill out when baking).
Place
seam side down on a cookie sheet and brush tops with butter. Repeat with
remaining phyllo sheets. Bake at 400 degrees for approximately 15 minutes
or until golden and crispy.
BRANDY BAKED BRIE
1 1/2 cup brown sugar
1/2 cup brandy
2 cups chopped walnuts
2 pound wheel of brie or camenbert
In a small mixing bowl, combine brown sugar and brandy. Stir in
walnuts. Place brie on top of oven proof serving platter and
spoon walnut mixture over top, covering completely. Wrap platter
in plastic and refrigerate for at least two hours.
Preheat oven to 400 degrees.
Remove brie from refrigerator, unwrap and bake for 10 to
15 minutes or until cheese begins to melt.
Cool slightly and serve with graham crackers or alone.
MUSHROOM PATE
ingredients (all approximate):
3/4 pound chopped mushrooms
2 tbsp butter
8 oz cream cheese
1/2 tsp curry powder
1 tsp worcestershire sauce
1 tbsp dry sherry (or dry white wine)
1/2 Cup pecans, chopped
saute the mushrooms in butter until dark (about 5min or so) and drain.
process or puree with the cream cheese, curry, worcestershire sauce, and
sherry. Fold in the pecans and refrigerate. Garnish with parsley or
watercress.
Hot Mushroom Turnovers
(from Good Housekeeping "All-Time Favorite Recipes")
3 3oz pkg cream cheese, softened
butter or margarine, softened
all-purpose flour
1/2 lb. mushrooms, minced
1 large onion, minced
1 t salt
1/4 t thyme leaves
1/4 C sour cream
1 egg, beaten
Early in day: In large bowl, with elec. mixer at med speed,
beat cream cheese, 1/2C butter and 1 1/2 C flour until soft
dough forms; wrap dough in waxed paper; chill at least 1 hr.
In med skillet, in 3 T butter, saute mushrooms and onion until
tender; blend in salt, thyme, and 2 T flour; stir in sour cream;
chill.
On floured surface, roll half of dough in 15 inch circle (about
1/16" thick); cut into twenty 2 3/4" circles. Roll scraps into
ball; chill.
On one half of each circle, place teaspoonful of mushroom mixture.
Brush edges with egg; fold other half over filling; with fork, press
edges together; prick tops to let out steam; place on ungreased
cookie sheet. Repeat with rest of dough, scraps, filling. Brush with
egg; cover; chill.
About 20 min before serving: Preheat oven to 450 deg F. Uncover
turnovers; bake 12 min or until golden. Makes about 50.
MUSHROOM-BACON PATE - PARTY PATE WITHOUT LIVER
2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 tsp salt
1 tsp dried rosemary
1 tsp dried oregano
1/4 tsp ground black pepper
(1) Fry the bacon and crumble it as fine as possible.
Reserve some of the grease.
(2) Chop the mushrooms, onion, celery, and parsley as
fine as possible. A food processor works best,
but you can do it by hand if need be.
(3) Saute the onion and celery in the bacon grease
until soft, then remove from the grease, and
drain.
(4) Meanwhile, beat the cream cheese slightly, and
then beat in the eggs. Add all other ingredients
to the eggs/cheese mixture. Mix thoroughly.
(5) Grease a large loaf pan or two small, line with
foil, and then grease the foil. Pat the mixture
into the loaf pan and cover loosely with foil.
Bake for 1 1/2 hours at 400 deg. F.
(6) Let cool completely before serving.
NOTES
This pate is actually best when refrigerated before serving.
Serve with crackers, or with bread cut into shapes with
cookie cutters.
To make this a more elegant buffet dish, garnish the top
with a thin layer of aspic.
Lumpias
1 10 Oz Can Water Chestnuts Drained and Minced
2 Eggs
1 Tsp Black Pepper
1 Bunch Green Onions, Minced
2 Yellow Chili Peppers, Minced
1/2 Tsp Salt
1 Tsp Minced Garlic
1Lb Ground Pork
1 Package Mu Shu Pork Wrappers
An egg and 1 Tbl Flour Mixed together in a small bowl
Chili Sauce
Combine the first eight ingredients and mix thoroughly. With a wrapper
on a plate in front of you, put about 1 tbl meat on a corner as though
you were going to wrap the meat up in a piece of butcher paper. Using
your fingers, pinch the meat into a cylinder. Bring the lower corner up
over the meat, wrap the sides in, and roll the meat up around the rest
of the wrapper. Secure the edge of the wrapper by using the egg mixture
as glue. Deep fry the lumpias until crispy and golden brown. Serve at
once with chili sauce.
Roasted Garlic
1 head of garlic
Butter and fresh thyme (optional)
Using a sharp knife, cut the pointed top off the garlic
head so that the cloves are just visible through the
cuts in the top of the garlic. Several hours before serving,
put the garlic in the oven at 250 degrees for 20-25 minutes.
Remove and let cool.
Just before serving, put the garlic on a heatproof serving
dish; garnish with butter and crossed sprigs of fresh thyme,
if desired. Heat oven to 450 degrees and roast garlic for
5-10 minutes, or until brown all across the top. Serve while
still warm.
To serve: We use cocktail forks (gotta have some use for the
silly things) to scoop out the cloves of garlic from the head.
Then you mash them on warm French bread. The appetizer last
night included a wedge of herb Brie next to the head of garlic,
and the combination was very nice.
Stuffed Mushrooms
Select large, firm mushrooms w/underside still tightly closed.
Wash in cold water and dry. Carefully remove stems and reserve.
Fillings:
Bacon-Cheese
7 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 c. mushroom stems, minced
3 T. butter, melted
Mix cream cheese, onion, garlic salt, mushroom stems, and bacon.
Brush prepared caps with melted butter, fill, place in shallow
baking dish with 2-4 T. water. Bake 20-25 min. at 350 deg.
Bleu Cheese
1/2 c. fine minced mushroom stems
1/4 c. fine chopped green onion
2 T. margarine
8 oz. cream cheese
1/2 pkg. bleu cheese salad dressing mix
2 T. milk
Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,
dressing mix and milk. Mix in onion mixture. Fill prepared caps.
Bake 20-25 min. at 350 deg.
Crab-Cheese
1 pkg. (6 oz) frozen crab, thawed and drained
3 T. mayonnaise
2 T. chopped green onion
2 T. gold raisins
1/4 c. shredded sharp cheddar
1 tsp. curry
fresh grated parmesan
Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
broil 6-8 in. from heat.
Pork
1/2 lb. lean pork, minced
1 small green onion, minced
1 slice ginger
1 T. sherry
1 T. soy
1 tsp. sugar
1 tsp. cornstarch
1 tsp. peanut oil
Grind together pork, onion and ginger. Blend in remaining ingred.
Fill prepared caps and steam 30 min.
--
Stephanie da Silva Disney Afternoon Mailing List
arielle@taronga.com ranger-list-request@taronga.com
Moderator, rec.food.recipes Endorphins Mailing List
GO !d p c+ l- m++/--- s-/s g- w+ t+ r- x++/-- endorphins-request@taronga.com
Oh, what are you?? The Pirate Den Mother?! -- Baloo