Yes, it's fontina again, my most beloved cheese. Now that it's the holiday season, it's always good to have a few very easy and quick nibbles on hand. These are good as a snack or as an appetizer, great for parties and totally addictive.
One package of puff pastry - thawed but still cold
About 6 slices of prosciutto
1 cup shredded fontina (you could use asiago, parmesan, romano...)
1 egg beaten with 1 1/2 tsp water
Heat oven to 375.
1. Roll out the puff pastry on a floured surface to about 10 x 15in rectangle. Halve it lengthwise.
2. Top the pastry with prosciutto and then the fontina, leaving about 1/2 in. border on the far edge (you'll need this extra pastry edge to seal the roll).
3. Carefully roll up the pastry from the long side (you'll get about 2-3 times around (if you roll from the short edge, they'll be huge). Roll the dough as tightly as you can.
4. Brush the end border with the egg wash and seal.
5. Wrap in plastic and put in the freezer for a half hour so that it firms up.
6. Remove from fridge/freezer and plastic and slice 1/4 in. rounds. Place each spiral on a parchment lined baking sheet and bake for 20 minutes or until golden.
Sunday, December 19, 2010
Ooey Gooey BBQ Pulled Chicken Sandwiches
There are dozens of bbq sauces in the grocery store, but it's surprisingly easy to make! Use this recipe as a base and change it up according to what you're in the mood for - sometimes I use fresh ginger to brighten it up, more or less vinegar changes the zing factor, and additions such as Worcestershire or A1 are good too!
BBQ Sauce:
3 TB ketchup
1 TB cider vinegar
1 TB mustard
1 TB molasses
3/4 tsp chili powder
1/2 tsp cumin
1/4 tsp ground pepper
1/8 tsp ground ginger
Leftover roast chicken, pulled from the bone...amount depends on how monstrous you like your sandwiches. You can always save the leftover bbq sauce for something else.
Dill pickles - sandwich or round cut.
Bulky sandwich rolls
Cole slaw
1. Put the bbq sauce ingredients into a medium saucepan and bring to a boil. Reduce heat to medium-low. Throw in the chicken and let it bubble for about 10 minutes.
2. Assemble your sandwiches with the pickles on top.
BONUS FLAVOR: add cole slaw into your sandwich. Don't have any?? Mix 3 cups of shredded, bagged cabbage with 1/4 cup mayo, 1 TB cider vinegar, salt and pepper. Let it sit for at least 10 minutes, or until the cabbage softens and absorbs some of the juices. The creaminess of the cole slaw goes great with the bbq!
BBQ Sauce:
3 TB ketchup
1 TB cider vinegar
1 TB mustard
1 TB molasses
3/4 tsp chili powder
1/2 tsp cumin
1/4 tsp ground pepper
1/8 tsp ground ginger
Leftover roast chicken, pulled from the bone...amount depends on how monstrous you like your sandwiches. You can always save the leftover bbq sauce for something else.
Dill pickles - sandwich or round cut.
Bulky sandwich rolls
Cole slaw
1. Put the bbq sauce ingredients into a medium saucepan and bring to a boil. Reduce heat to medium-low. Throw in the chicken and let it bubble for about 10 minutes.
2. Assemble your sandwiches with the pickles on top.
BONUS FLAVOR: add cole slaw into your sandwich. Don't have any?? Mix 3 cups of shredded, bagged cabbage with 1/4 cup mayo, 1 TB cider vinegar, salt and pepper. Let it sit for at least 10 minutes, or until the cabbage softens and absorbs some of the juices. The creaminess of the cole slaw goes great with the bbq!
Tuesday, September 28, 2010
Mushroom and Fontina Quiche
This quiche is always a hit. I think it's the fontina, one of my most favorite cheeses. There are few things easier to make than a quiche and they always seem much more sophisticated than they really are. It's especially easy if you use a store-bought frozen crust. I won't say anything about those (a-hem!), so I'll refer you to my fool proof crust recipe...just cut it in half: Fool Proof Crust
1 pie crust (refrigerated store-bought, or homemade rolled out and ready to go)
2 TB (1/4 stick) butter
2/3 cup chopped shallots (I don't like using onions - they overpower the quiche)
5 cups sliced assorted mushrooms (use shitakes - no stems! and baby bellas if you can)
4 large eggs
1 cup milk (use at least 2% if you can)
1/2 tsp salt
1 tsp pepper
1/2 tsp nutmeg (if you have it)
1 1/2 cups grated fontina
1. Preheat oven to 450.
2. Place crust in dish (use a deep dish) and poke a few holes in the bottom with a fork. Place in the oven and bake until golden brown. **REDUCE heat to 325.
3. Melt butter in a skillet and add shallots. Saute until softened and then add the mushrooms. Cook until tender and beginning to brown. Transfer to a plate and cool slightly.
4. In a large bowl, whisk eggs, milk, salt and pepper and nutmeg. Stir in 1 cup of the fontina and add the mushroom/shallot mixture. Sprinkle the remaining cheese on top.
5. Pour filling into crust and bake for about 45 minutes until puffed, golden brown and just set in the center.
1 pie crust (refrigerated store-bought, or homemade rolled out and ready to go)
2 TB (1/4 stick) butter
2/3 cup chopped shallots (I don't like using onions - they overpower the quiche)
5 cups sliced assorted mushrooms (use shitakes - no stems! and baby bellas if you can)
4 large eggs
1 cup milk (use at least 2% if you can)
1/2 tsp salt
1 tsp pepper
1/2 tsp nutmeg (if you have it)
1 1/2 cups grated fontina
1. Preheat oven to 450.
2. Place crust in dish (use a deep dish) and poke a few holes in the bottom with a fork. Place in the oven and bake until golden brown. **REDUCE heat to 325.
3. Melt butter in a skillet and add shallots. Saute until softened and then add the mushrooms. Cook until tender and beginning to brown. Transfer to a plate and cool slightly.
4. In a large bowl, whisk eggs, milk, salt and pepper and nutmeg. Stir in 1 cup of the fontina and add the mushroom/shallot mixture. Sprinkle the remaining cheese on top.
5. Pour filling into crust and bake for about 45 minutes until puffed, golden brown and just set in the center.
Coconut Layer Cake
Have I mentioned lately that I love all things coconut? I'm all over anything that smells like a bottle of suntan lotion. And coconut + cake? Even better! Here's a simple cake recipe that actually takes a fraction of the usual layer cake time. The secret is in the very thin cake layers which allow for quick cooling. And more layers = more opportunities for frosting. Everybody wins!
*This recipe makes about three 1-inch cake layers. Add to make more!
Vanilla Cake
1 1/2 cups self-rising flour (don't have self-rising flour? Use 1 1/2 cups all purpose flour, plus 2 1/4 tsp baking powder, plus 1/4 tsp salt)
1 1/4 cups all purpose flour (still needed even if you use substitution above!)
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
1 cup milk
1 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Lightly butter three round cake pans. Nonstick pans come in very handy since the cake layers will be thin and fragile. (If you only have two, you can reuse one once the first two are out of the oven, it won't take long!)
3. In a medium bowl, combine the flours (and other dry ingredients if you substituted). Set aside.
4. In a large bowl, cream the butter until smooth with an electric mixer until smooth. Gradually add the sugar and beat until fluffy. Add the eggs, one at a time, beating after each.
5. Add the dry ingredients to the butter/egg mixture, alternating with the milk and vanilla. With each addition, beat until ingredients are incorporated, but don't overbeat!
6. Pour a third of the batter into each cake pan. You should have a very thin layer (1/2 inch or so).
7. Place the cakes in the oven and watch them! They will only take 5-10 minutes depending on thickness and your oven. Have a toothpick ready to test - they're done when a toothpick inserted in the middle comes out clean. When baking thin layers like this, they'll likely bubble a bit like a pancake. Remove when just cooked through or else they'll come out like crunch cookies :)
Cream Cheese Coconut Frosting
2 8oz packages of cream cheese, softened and cut into smallish pieces
6 TB unsalted butter, cut into pieces and softened
2 tsp vanilla
5 cups confectioners' sugar
2 cups shredded coconut
1. In a large bowl, beat the cream cheese and butter until smooth on medium speed. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time until smooth and creamy. Taste as you go, the sugar can be cut or added depending on preference. Add 1 1/2 cups of the coconut and mix to blend.
2. Ice your cake and sprinkle the remaining coconut on top.
*This recipe makes about three 1-inch cake layers. Add to make more!
Vanilla Cake
1 1/2 cups self-rising flour (don't have self-rising flour? Use 1 1/2 cups all purpose flour, plus 2 1/4 tsp baking powder, plus 1/4 tsp salt)
1 1/4 cups all purpose flour (still needed even if you use substitution above!)
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
1 cup milk
1 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Lightly butter three round cake pans. Nonstick pans come in very handy since the cake layers will be thin and fragile. (If you only have two, you can reuse one once the first two are out of the oven, it won't take long!)
3. In a medium bowl, combine the flours (and other dry ingredients if you substituted). Set aside.
4. In a large bowl, cream the butter until smooth with an electric mixer until smooth. Gradually add the sugar and beat until fluffy. Add the eggs, one at a time, beating after each.
5. Add the dry ingredients to the butter/egg mixture, alternating with the milk and vanilla. With each addition, beat until ingredients are incorporated, but don't overbeat!
6. Pour a third of the batter into each cake pan. You should have a very thin layer (1/2 inch or so).
7. Place the cakes in the oven and watch them! They will only take 5-10 minutes depending on thickness and your oven. Have a toothpick ready to test - they're done when a toothpick inserted in the middle comes out clean. When baking thin layers like this, they'll likely bubble a bit like a pancake. Remove when just cooked through or else they'll come out like crunch cookies :)
Cream Cheese Coconut Frosting
2 8oz packages of cream cheese, softened and cut into smallish pieces
6 TB unsalted butter, cut into pieces and softened
2 tsp vanilla
5 cups confectioners' sugar
2 cups shredded coconut
1. In a large bowl, beat the cream cheese and butter until smooth on medium speed. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time until smooth and creamy. Taste as you go, the sugar can be cut or added depending on preference. Add 1 1/2 cups of the coconut and mix to blend.
2. Ice your cake and sprinkle the remaining coconut on top.
Saturday, July 10, 2010
Spicy Crab Cakes - the real deal
Ok, so a few months ago I posted cod cakes. They're great and a cheaper alternative to crab, which will empty your wallet and only leave you wanting more. The cod cakes are greek and yummy - these are CRAB, asian style, and unreal. Another Ming Tsai specialty. When I realized that Wilson Farm sold small gold nugget containers of wonderfully fresh lump crab, I lost it. I shamefully admit that we have eaten crab cakes more in the past couple of months then ever in my life combined but they are quite possibly one of the best foods on earth. Here's a great recipe, and they're spicy because, why not!?
Sauce:
2 TB chili garlic paste
1/2 cup mayonnaise
2 TB chopped chives
1 tsp honey
Juice of 1 lime
Cakes:
1 lb lump crabmeat (is your mouth watering yet!??)
1 cup flour for dredging
3 large eggs, lightly beaten
1 cup panko
2 TB oil
1. In a small bowl, mix half of the chili garlic paste, half the mayo and half of the chives and refrigerate.
2. In a medium bowl, combine the remaining chili paste, mayo and chives with the honey, lime juice, and crabmeat. Season with salt and pepper.
3. Place the flour, eggs, and panko in three separate dishes. Form small patties of the crab mixture and then dip into the flour, eggs, and panko and set aside on a dish. They will be very fragile and you may need to keep squeezing to hold them together. Once their in the pan, they'll firm up.
4. Heat a large pan over medium high heat. Add the oil. Add the cakes and sear on both sides until they brown and crisp, about 3 minutes per side. Remember, the crab is already cooked so you're just creating a crust.
5. Serve with the sauce drizzled either on top or underneath. Great with salad!!
Sauce:
2 TB chili garlic paste
1/2 cup mayonnaise
2 TB chopped chives
1 tsp honey
Juice of 1 lime
Cakes:
1 lb lump crabmeat (is your mouth watering yet!??)
1 cup flour for dredging
3 large eggs, lightly beaten
1 cup panko
2 TB oil
1. In a small bowl, mix half of the chili garlic paste, half the mayo and half of the chives and refrigerate.
2. In a medium bowl, combine the remaining chili paste, mayo and chives with the honey, lime juice, and crabmeat. Season with salt and pepper.
3. Place the flour, eggs, and panko in three separate dishes. Form small patties of the crab mixture and then dip into the flour, eggs, and panko and set aside on a dish. They will be very fragile and you may need to keep squeezing to hold them together. Once their in the pan, they'll firm up.
4. Heat a large pan over medium high heat. Add the oil. Add the cakes and sear on both sides until they brown and crisp, about 3 minutes per side. Remember, the crab is already cooked so you're just creating a crust.
5. Serve with the sauce drizzled either on top or underneath. Great with salad!!
Asian Pesto Chicken Salad
For my mom's 60th birthday this year, I got us tickets to go see Ming Tsai cook an elaborate meal. We sat right in front of him, we were his guests for dinner, complete with yummy cocktails, great wine and unbelievable food. He showed us how to do it all and it was undoubtedly one of the most exciting event my mom and I have attended in a very long time. We love this guy! I bought one of his cookbooks and I've been quickly making my way through it. Most of the recent recipes are his and are definitely worth trying -they're easy and great for summer eating...
Asian Pesto
1 jalapeno
2 garlic cloves
1 1/2 tsp sugar
1 TB minced ginger
1/2 cup peanuts
Zest of 1 lemon
1 cup extra virgin olive oil
1/2 cup packed basil leaves
1/2 cup packed mint leaves
1/4 cup packed cilantro leaves
salt and pepper
Chicken and Orzo
1 cup uncooked orzo
2 boneless chicken breasts
3/4 cups Asian Pesto
1 pt cherry tomatoes, halved
Juice of 1 lemon
1 package of baby spinach
1. Salt and pepper the chicken breasts and either grill (this is highly recommended) or broil in the oven until cooked. When done, cut into small cubes
2. Bring a large saucepan of water to boil and cook the orzo until just tender (about 10 minutes). When done, drain and rinse with cold water.
3. Combine the first 6 ingredients and half of the olive oil in a blender or food processor and blend until smooth. Add the basil, mint and cilantro and blend while slowly adding the rest of the oil. Blend until a thick puree is formed and add salt and pepper.
4. In a large bowl, combine the chicken, orzo, tomatoes and pesto. Add the lemon juice and mix well.
5. Serve on a bed of baby spinach.
Asian Pesto
1 jalapeno
2 garlic cloves
1 1/2 tsp sugar
1 TB minced ginger
1/2 cup peanuts
Zest of 1 lemon
1 cup extra virgin olive oil
1/2 cup packed basil leaves
1/2 cup packed mint leaves
1/4 cup packed cilantro leaves
salt and pepper
Chicken and Orzo
1 cup uncooked orzo
2 boneless chicken breasts
3/4 cups Asian Pesto
1 pt cherry tomatoes, halved
Juice of 1 lemon
1 package of baby spinach
1. Salt and pepper the chicken breasts and either grill (this is highly recommended) or broil in the oven until cooked. When done, cut into small cubes
2. Bring a large saucepan of water to boil and cook the orzo until just tender (about 10 minutes). When done, drain and rinse with cold water.
3. Combine the first 6 ingredients and half of the olive oil in a blender or food processor and blend until smooth. Add the basil, mint and cilantro and blend while slowly adding the rest of the oil. Blend until a thick puree is formed and add salt and pepper.
4. In a large bowl, combine the chicken, orzo, tomatoes and pesto. Add the lemon juice and mix well.
5. Serve on a bed of baby spinach.
Crusty Cod with Spicy Mango Salsa
I'm not always into mixing meat/fish with fruit but this is wonderful...and a great excuse to buy mangos. They're delicious and remind me of my days living in Mali where les mangues were abundant and a crucial part of every day living. This is a great summery dish and very easy for entertaining. We had our friends Leila and Danny over recently and served this with white rice with cilantro and a big salad with lots of avocado. I also made a white sangria...that night remains a bit of a blur but it went great with the meal!
**Make sure to plan this a couple of days in advance - you'll most often need to wait a good 2-3 days to let your mangos ripped - they're rarely sold ripe in the US.
Serves 4:
2 lb cod fillets (halibut or haddock would also work great for this)
1 1/2 cups panko
4 green onions
2 eggs, beaten
3 large, ripe mangos (make sure the flesh is tender) diced
1 red onion, minced
1 jalapeno, minced
1 TB minced ginger
1 TB garlic chili paste
1/4 cup lime juice
salt and pepper to taste.
1. To dice the mango, slice the mango vertically on both sides of the pit, keeping the skin on. Hold the half with the skin palm side down and with a sharp knife, slice 1/4 in. rows vertically and horizontally. Scoop out the squares with a spoon, digging all the way down to the skin. Repeat with other half so that you have a bowl of mango cubes.
2. Add the rest of the ingredients and stir well.
3. Dry your fish fillets with a paper towel and salt and pepper them. Set aside a plate with the panko and sliced green onions and a bowl with the beaten eggs. Dredge the fillets in egg and then in the panko mixture and coat well.
4. Heat a pan to medium high and add a bit of canola oil. Fry the fillets until done - cooked through and panko lightly browned (stick under a heated broiler if they are very thick fillets).
4. Serve with rice and the mango salsa on top.
**Make sure to plan this a couple of days in advance - you'll most often need to wait a good 2-3 days to let your mangos ripped - they're rarely sold ripe in the US.
Serves 4:
2 lb cod fillets (halibut or haddock would also work great for this)
1 1/2 cups panko
4 green onions
2 eggs, beaten
3 large, ripe mangos (make sure the flesh is tender) diced
1 red onion, minced
1 jalapeno, minced
1 TB minced ginger
1 TB garlic chili paste
1/4 cup lime juice
salt and pepper to taste.
1. To dice the mango, slice the mango vertically on both sides of the pit, keeping the skin on. Hold the half with the skin palm side down and with a sharp knife, slice 1/4 in. rows vertically and horizontally. Scoop out the squares with a spoon, digging all the way down to the skin. Repeat with other half so that you have a bowl of mango cubes.
2. Add the rest of the ingredients and stir well.
3. Dry your fish fillets with a paper towel and salt and pepper them. Set aside a plate with the panko and sliced green onions and a bowl with the beaten eggs. Dredge the fillets in egg and then in the panko mixture and coat well.
4. Heat a pan to medium high and add a bit of canola oil. Fry the fillets until done - cooked through and panko lightly browned (stick under a heated broiler if they are very thick fillets).
4. Serve with rice and the mango salsa on top.
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