Wednesday, March 19, 2014
Goat Cheese Caramelized Onion Dip
On Saturday my mother had a gallery opening and I agreed to prepare some munchies for it. So thats what youll be getting here all week - party food. I made a couple of dips with a bunch of cut up vegetables - were really getting into the full vegetable swing now - and a couple of little squares.
This is a fairly classic dip, improved by high-quality, carefully prepared ingredients. Delicious and popular. Caramelizing the onions is a slow process but its what makes the dip.
about 4 cups dip
1 hour 15 minutes prep time
Caramelize the Onions:1 1/2 to 2 cups diced sweet onion (2 medium-small or 1 large)
2 tablespoons unsalted butter
Peel and dice the onions fairly finely. Heat the butter in a large skillet over medium-low heat. Add the onions and stir them to coat them in the butter, and spread them over the pan. Cook until they turn golden brown all over (caramelized) which will take about an hour. Yes, sorry. Stir regularly, every 5 minutes or so. Watch them especially towards the end, when they will need stirring more often. Dont let them scorch. If they are browning too quickly, turn the heat down. Let cool.
Finish the Dip:
700 grams (1 1/2 pounds) chevre (soft goat cheese)
1 1/2 cups (350 ml) yogurt, preferably goats milk yogurt
a sprig each of fresh basil, mint, dill and parsley
salt to taste (about 1/4 teaspoon)
Put the above into a food processor, and whizz until well blended. Briefly whizz in the caramelized onions. Scoop into an attractive container and serve with crudités and/or crackers or chips.
Last year at this time I made Baked Stuffed Zucchini Blossoms and Bread & Butter Pickles.
Tuesday, March 18, 2014
BACON EGG and CHEESE TOAST CUPS
These little beauties are quite filling and two of them make a hearty breakfast.
The "do ahead part" is to spray the cupcake pan generously with vegetable spray, then put a "toast circle" (un-buttered) in the bottom of each cupcake well.
Next, pre-fry the bacon. I do mine in the oven (the day ahead) because it comes out perfectly flat and easy to work with. Click HERE for my post on cooking bacon in the oven.
Bake the bacon at 375 (no need to preheat) for about 20 minutes, or if you are frying it, cook it about 2/3 done (you want it almost done, but still pliable). Drain the bacon but dont let it cool down much (it tends to get stiff as it cools down). Quickly wrap each cupcake well, like this:
When its time to eat, preheat your oven to 400 and carefully break an egg into each "nest"
Scoop the baked egg cups out of the pan with a spoon (they come out easily). If you like your eggs done fairly well (like we do), you can pick these up and eat them out of hand, but if you like a soft set egg, youll need a plate and fork.
along with fruit cups
Tuesday, March 4, 2014
Fig Brulee with Burrata Cheese – Let’s Burn the Top of Some Fruit!
I love a crème brulee as much as the next portly chef, but when you consider the custard base is egg yolk-thickened, sweetened heavy cream, it’s not something you should be eating more than occasionally. But, why waste such a great technique when it can be applied to other things, like fresh fruit?
View the complete recipe
Thursday, February 6, 2014
Creamy Macaroni and cheese recipe and a bit of history
Although many people believe that Thomas Jefferson created Macaroni and cheese because of a rumor that arose when Barbara Bell Matuszewski wrote that Jefferson in 1802, the Court in the White House, he in fact served is not known who created the recipe or whether it even for the first time created. Karen Hess, food known historian, indicating that Jefferson returned from a trip to France with macaroni mold, but make not the recipe itself.
It is a recipe for Mac and cheese in the cookbook, "The Virginia Housewife", however, published in 1824, written by Mary Randolph Jeffersons cousin war.vielleicht is Mac and cheese, the Jefferson in Paris in the form of purchased!
Miss Martins Mac N smack cheese Myrtle
Lip delicious good!
Ingredients:
3 Cups elbow or shell-shaped pasta or 3 cups LARGE pasta 3 cups shredded mild or sharp cheddar cheese 2 cups shredded Monterey Jack cheese 1 8 oz pkg shredded Colby cheese 1 8 oz shredded pkg mozzarella cheese (for that great stringy texture... can substitute other if desired) 1 8 ounce container of sour cream 1 8 oz. carton heavy whipping cream 1 large or extra large (or two small) egg salt and pepper beaten to taste pepper to sprinkle on top for 1 cup breadcrumbs garnish (preferably homemade follow instructions) 1 tablespoon (T) butter or margarine (buy cheese in blocks and destroy or cube to melt in noodles instead of pre-shredded may money to save) instructions:
Fill a large spaghetti type pot æ fully with hot water and bring a quick cooking water. A few drops of olive oil add water with 1 teaspoon of salt, salt water to cook to prevent overs.Add the pasta (in a spaghetti insert if you have an and put it) in the water and leave for 15-20 minutes to your preference, then drain al dente Cook pasta storing 1 tablespoon of water.Heat oven to 375 degrees who cooked in a 4 litres baking were sprayed with cooking spray noodles f. pour, and stir in the pasta water (helps the sauce pasta stick) add sour cream, heavy whipping cream cream, cheddar cheese, shredded Monterey Jack, salt, pepper and egg.Mix thoroughly, then add the remaining cheese with the exception of Parmesan cheese and stir. In the oven for 10 minutes, places take from the oven and again rühren.Streuen mozzarella at Spitze.Kombinieren bread crumbs with melted butter and toss bestreuen.Bestreuen with â¼ Cup Parmesan cheese and mozzarella cheese pepper, if desired.Put to the Court back in the oven at 425, for 20-25 minutes or until the top layer of cheese melted and starting to Brown ist.Entfernen you out of the oven, cool for 5 mins and serve. This recipe serves 8-10 persons.
Homemade of bread crumbs:
Keep always a gallon to delete size ZIPPER bag in freezer, Left-Over piece bread.
Cut stale bread in 1 "cube."Spray with butter flavor (or which season you have to hand) cooking spray, dried parsley, sprinkle oregano and Parmesan cheese.
Place enough under broiler until dry...Watch to crumble it carefully! bending cubes and do the same on the other hand.By put in food processor or ziploc bag or dish towel and crumble rollers rolling pin.
Crumbs are now ready for recipe. for croutons add garlic with parsley, oregano and cheese, a little more than cubes and leave Brown., on salads and soups!
Note:
Can sometimes instead of just parts, less critical (for the recipe) fat-s more served, cut down some and keep those really zählen.Dieser comfort food can be arranged on the lips while not harmful for the hips be tasty! comfort food-different comfort foods, even those from different regions and countries are explored alternative ways to get you erforschen.Auch and methods to healthier cooking recipe-s page.
Linda Talbott Brewer is the Nashville comfort food examiner for examiner.com, Nashville.Mit of years of experience as a mother and Koch and years in the health and fitness industry is not only the right person for the job, but also those who can take this calorie comfort food and make a healthier choice, while still keeping the comforting flavours.
Many more recipes for ezine as well as for Auditors Nashville write are Linda check back often for food adventure, food oddities, comfort food, comfort food makeovers and healthy food stories.
Lindas examiner page on http://www.examiner.com/x-26032-Nashville-Comfort-Food-Examiner to visit.
Monday, February 3, 2014
Seared Filet Blue Cheese Sauce and Scalloped Tomatoes
Wednesday, January 15, 2014
Chicken with Goat Cheese and Sun dried Tomatoes
A couple notes: you can find sun-dried tomatoes in your local grocery store. Mine were near the canned tomatoes. The herbed goat cheese is also easy to find anywhere. Mine came in a 4 oz. package. Its shaped like a log and the cheese is white with green herbs all around it. Got it? :) I also doubled the recipe (so wed have leftovers) and it was great!