Another food on a stick for Amy and Jim's shower. These look fancy, taste decadent and require no cooking. That makes them a win all around as far as I'm concerned. I do not have a melon baller (I know, I know), but I do have a small cookie scoop that worked just fine for the job. Because there are so few ingredients and no "seasonings," be sure that you go for good/high-quality items.
Prosciutto And Melon Skewers
12 thin slices of prosciutto
1 large ripe melon, such as cantaloupe
72 small mint leaves
1- Cut each slice of prosciutto in half lengthwise then fold in half lengthwise. Cut the melon in half, scoop out the seeds and peel away the skin. Cut the flesh into 72 equal pieces. If you are using a melon baller or cookie scoop, there is no need to remove the skin.
2- Thread a folded piece of prosciutto onto a skewer followed by a piece of melon and then a mint leaf. Fold the prosciutto around the melon piece and thread it onto the skewer a second time. Again follow with a piece of melon and a mint leaf. Do this one more time and then fold the end of the prosciutto over the top of the third melon/mint stack. When looking at the skewer, the prosciutto should be interwoven with three pieces of melon. Chill until required, but serve at room temperature.
Saturday, June 7, 2008
Tabbouleh Party Pita Pockets
The ones without cheese were my vegan option for Jim and Amy's shower (in addition to the veggies and fruit of course). My version isn't exactly traditional tabbouleh as I didn't use bulgur, so I just called them Party Pita Pockets. They were still tasty or at least people told me they were.
Tabbouleh Party Pita Pockets
2/3 cup bulgur wheat (I actually used couscous as I had it on hand and needed to use it up.)
Juice of 1 large lemon
1 small garlic clove, chopped
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh parsley
1/2 tsp ground cumin
2 tomatoes, peeled, seeded and diced (Yes, I used canned to make my life easier.)
4 scallions, minced
4 oz. feta cheese, crumbled
24 mini pitas (I got a package of whole wheat and one of white to further indicate the vegan vs. the not.)
1- Soak the bulgur wheat in a large bowl of cold water for 30 minutes; drain thoroughly (in my case, it was make the couscous and set aside).
2- Whisk together the lemon juice, garlic, mint, parsley and cumin in a small bowl. Stir into the bulgur wheat. Leave to marinate for at least 30 minutes and up to 8 hours.
3- Once marinated, add the tomatoes and scallions and mix well. If you intend to make the entire batch not vegan, you can also mix in the feta cheese at this point.
4- Lightly toast the mini pita breads and split each one across the top. Stuff with tabbouleh and serve. At this point, if you have not already mixed in the feta, you can sprinkle some of the crumbles on top of however many pitas you choose.
Tabbouleh Party Pita Pockets
2/3 cup bulgur wheat (I actually used couscous as I had it on hand and needed to use it up.)
Juice of 1 large lemon
1 small garlic clove, chopped
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh parsley
1/2 tsp ground cumin
2 tomatoes, peeled, seeded and diced (Yes, I used canned to make my life easier.)
4 scallions, minced
4 oz. feta cheese, crumbled
24 mini pitas (I got a package of whole wheat and one of white to further indicate the vegan vs. the not.)
1- Soak the bulgur wheat in a large bowl of cold water for 30 minutes; drain thoroughly (in my case, it was make the couscous and set aside).
2- Whisk together the lemon juice, garlic, mint, parsley and cumin in a small bowl. Stir into the bulgur wheat. Leave to marinate for at least 30 minutes and up to 8 hours.
3- Once marinated, add the tomatoes and scallions and mix well. If you intend to make the entire batch not vegan, you can also mix in the feta cheese at this point.
4- Lightly toast the mini pita breads and split each one across the top. Stuff with tabbouleh and serve. At this point, if you have not already mixed in the feta, you can sprinkle some of the crumbles on top of however many pitas you choose.
Sun-Dried Tomato And Olive Chicken Skewers
I made these for Jim and Amy's shower because everyone likes food on a stick.
Sun-Dried Tomato And Olive Chicken Skewers
7 oz. sun-dried tomatoes preserved in oil
1/2 cup pitted ripe olives
18 oz. boneless, skinless chicken breasts (I got the ones cut into tenders to save time.)
1 cup fresh white bread crumbs (I used seasoned packaged ones for simplicity's sake.)
2 Tbsp. chopped fresh parsley
1- Place the sun-dried tomatoes with the oil and the olives in a food processor and process into a rough puree. Season with salt and pepper to taste.
2- Cut the chicken into 48 1" cubes and place in a shallow non-metallic dish (or a large ziploc bag, which is what I used). Cover with tomato-olive mixture and marinate in the refrigerator for at least 30 minutes or up to 24 hours.
3- Preheat the oven to 400. Mix together the bread crumbs and parsley in a small bowl. Add salt and pepper to taste.
4- Thread 2 pieces of chicken onto each of 24 wooden skewers then sprinkle with the breadcrumb mixture (I lightly pressed each side of the skewered chicken into the breadcrumbs to minimize the mess.)
5- Arrange the chicken on a lightly oiled baking sheet and bake until the chicken is cooked through and tender (start checking it at about 10 minutes- you may want to turn the skewers over halfway through cooking to ensure a better crust on both sides.
6- Allow the chicken to rest before serving warm. These can also be served at room temperature.
Sun-Dried Tomato And Olive Chicken Skewers
7 oz. sun-dried tomatoes preserved in oil
1/2 cup pitted ripe olives
18 oz. boneless, skinless chicken breasts (I got the ones cut into tenders to save time.)
1 cup fresh white bread crumbs (I used seasoned packaged ones for simplicity's sake.)
2 Tbsp. chopped fresh parsley
1- Place the sun-dried tomatoes with the oil and the olives in a food processor and process into a rough puree. Season with salt and pepper to taste.
2- Cut the chicken into 48 1" cubes and place in a shallow non-metallic dish (or a large ziploc bag, which is what I used). Cover with tomato-olive mixture and marinate in the refrigerator for at least 30 minutes or up to 24 hours.
3- Preheat the oven to 400. Mix together the bread crumbs and parsley in a small bowl. Add salt and pepper to taste.
4- Thread 2 pieces of chicken onto each of 24 wooden skewers then sprinkle with the breadcrumb mixture (I lightly pressed each side of the skewered chicken into the breadcrumbs to minimize the mess.)
5- Arrange the chicken on a lightly oiled baking sheet and bake until the chicken is cooked through and tender (start checking it at about 10 minutes- you may want to turn the skewers over halfway through cooking to ensure a better crust on both sides.
6- Allow the chicken to rest before serving warm. These can also be served at room temperature.
Thursday, May 22, 2008
Broccoli And Cheddar Mini Quiche
Yes, my pretties, I know it's been a while since I've posted. It isn't because I haven't been cooking. Nor is it that I don't want to share the magic. I've just been swamped with other work and updating here has fallen by the wayside. But I'm hoping to remedy that with a flurry of posts over the next few days of tasty magical goodness I've been making since the last time I was around. Let's begin...
I've often made mini quiche over the years as finger food for various events. Usually I've done bacon, swiss, green onion and pimento or spinach, swiss and bacon. This time I needed a vegetarian option since I was making them for Jim and Amy's work-folk wedding shower, so I went with broccoli and cheddar. The nice thing about mini quiche is that once you have the basics down, you can change out the filling to suit your needs. Also, you can make these ahead of time and freeze them if need be.
Broccoli and Cheddar Mini Quiche
Pie crust for 2-crust pie (You can buy pre-packaged or make your own.)
1 cup cooked chopped broccoli (I got frozen florets to help speed things along since I was
making a ton of other food.)
1 cup shredded sharp Cheddar cheese
3 large eggs
1 tsp salt
1/8 tsp freshly ground black pepper
1 tsp Dijon mustard
1 cup heavy cream (You can also use half-and-half. I had heavy cream on hand so I went with it.)
1- Preheat oven to 400 degrees and grease and flour mini muffin tins.
2- Roll out pie crust to about 1/8" thickness (or if using pre-packaged, go with it as is when all unfolded). Cut out as many 2 1/2" rounds as you can from the dough. I have a scalloped edge cookie cutter that works perfectly and gives the edges a nicely finished look. Carefully fit each round into the muffin tin.
3- Sprinkle about 1/2 to 1 tsp of the chopped broccoli into each muffin cup and top with a small amount of shredded cheese.
4- Whisk together the eggs, salt, pepper, mustard and heavy cream. I do this in a liquid measuring cup with a spout to make the next step easier. Pour the mixture into each
muffin cup until just short of the top of the crust (about 3/4 full) and sprinkle each with a bit more broccoli.
5- Bake for 20-25 minutes or until set. When you go to remove these from the tins, use the edge of a knife to lift each mini quiche out as opposed to flipping the tin over.
I've often made mini quiche over the years as finger food for various events. Usually I've done bacon, swiss, green onion and pimento or spinach, swiss and bacon. This time I needed a vegetarian option since I was making them for Jim and Amy's work-folk wedding shower, so I went with broccoli and cheddar. The nice thing about mini quiche is that once you have the basics down, you can change out the filling to suit your needs. Also, you can make these ahead of time and freeze them if need be.
Broccoli and Cheddar Mini Quiche
Pie crust for 2-crust pie (You can buy pre-packaged or make your own.)
1 cup cooked chopped broccoli (I got frozen florets to help speed things along since I was
making a ton of other food.)
1 cup shredded sharp Cheddar cheese
3 large eggs
1 tsp salt
1/8 tsp freshly ground black pepper
1 tsp Dijon mustard
1 cup heavy cream (You can also use half-and-half. I had heavy cream on hand so I went with it.)
1- Preheat oven to 400 degrees and grease and flour mini muffin tins.
2- Roll out pie crust to about 1/8" thickness (or if using pre-packaged, go with it as is when all unfolded). Cut out as many 2 1/2" rounds as you can from the dough. I have a scalloped edge cookie cutter that works perfectly and gives the edges a nicely finished look. Carefully fit each round into the muffin tin.
3- Sprinkle about 1/2 to 1 tsp of the chopped broccoli into each muffin cup and top with a small amount of shredded cheese.
4- Whisk together the eggs, salt, pepper, mustard and heavy cream. I do this in a liquid measuring cup with a spout to make the next step easier. Pour the mixture into each
muffin cup until just short of the top of the crust (about 3/4 full) and sprinkle each with a bit more broccoli.
5- Bake for 20-25 minutes or until set. When you go to remove these from the tins, use the edge of a knife to lift each mini quiche out as opposed to flipping the tin over.
Monday, December 17, 2007
Candy Cane Shortbread
It wouldn't be the holidays without candy canes and shortbread. So why not combine them? I suggest running the candy canes through a grinder. You'll get a better texture for the cookes since there won't be huge chunks of candy in them. It doesn't have to be as fine as sugar, but the more ground up, the better. I don't normally love peppermint things, but I did like these cookies. At first you think the candy cane is going to be overpowering, but the shortbread holds up nicely in the second bite.
Candy Cane Shortbread
For the Cookies
1 cup butter, softened
1/4 cup sugar
1/4 ground candy canes
1 tsp vanilla
2 cups flour
1/4 cup cornstarch
For the Frosting
1 cup powdered sugar
1-2 Tbsp. milk
1/2 tsp. vanilla
1/8-1/4 cup ground candy canes (Any larger chunks should be used here instead of in the cookies. The amount you need will depend on how much you sprinkle on top of the cookies.)
1- Preheat oven to 300 degrees and line baking sheets with parchment paper.
2- In a large bowl, cream the butter and sugar. Add the ground candy canes and vanilla and mix thoroughly. Gradually add the flour and cornstarch and mix until the dough forms.
3- Form into 1" balls and place onto prepared baking sheets. Gently press down on each cookie to flatten using fingers or a glass dipped in sugar (I prefer the glass method).
4- Bake for 25-30 minutes or until the bottoms begin to brown.
5- Cool for 5 minutes on the baking sheet then remove to a wire rack to cool completely. Combine the powdered sugar, 1 Tbsp. of milk and vanilla and mix until the frosting is smooth adding more milk as needed. Drizzle cookies with frosting then sprinkle with the ground candy canes.
Candy Cane Shortbread
For the Cookies
1 cup butter, softened
1/4 cup sugar
1/4 ground candy canes
1 tsp vanilla
2 cups flour
1/4 cup cornstarch
For the Frosting
1 cup powdered sugar
1-2 Tbsp. milk
1/2 tsp. vanilla
1/8-1/4 cup ground candy canes (Any larger chunks should be used here instead of in the cookies. The amount you need will depend on how much you sprinkle on top of the cookies.)
1- Preheat oven to 300 degrees and line baking sheets with parchment paper.
2- In a large bowl, cream the butter and sugar. Add the ground candy canes and vanilla and mix thoroughly. Gradually add the flour and cornstarch and mix until the dough forms.
3- Form into 1" balls and place onto prepared baking sheets. Gently press down on each cookie to flatten using fingers or a glass dipped in sugar (I prefer the glass method).
4- Bake for 25-30 minutes or until the bottoms begin to brown.
5- Cool for 5 minutes on the baking sheet then remove to a wire rack to cool completely. Combine the powdered sugar, 1 Tbsp. of milk and vanilla and mix until the frosting is smooth adding more milk as needed. Drizzle cookies with frosting then sprinkle with the ground candy canes.
Roasted Tomato Enchiladas
I made these for Rachel as a thank you for driving me all over Philadelphia and for taking care of Gloucester when I've been out of town. I can't eat them, of course, but I've been told they are tasty. You can adjust the spiciness of them by how much you season the filling and what kind of canned tomatoes you get. You can also add cheese to the top if you want. These are good make ahead meals since you can prepare everything up to baking and keep them in the fridge. I'd be careful about freezing them since the tortillas may get soggy when thawed out. I make these and put them in individual tins so they can be made in single portions for a meal.
Roasted Tomato Enchiladas
15 oz. firm tofu
15 oz. can black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper (I use a black and red pepper mix.)
1/2 tsp garlic powder
4 large burrito-size tortillas (I use whole wheat since they are better for you. You can also get smaller size tortillas to make more enchiladas.)
1 small onion, chopped
1 clove garlic, minced
29 oz. canned diced, fire-roasted tomatoes with green chilies (So you'll need two 14.5 oz. cans.)
1-2 dashes of hot sauce (optional)
1- Preheat oven to 350. Coat a deep, 12" skillet with cooking spray. Coat a 9" square baking dish with cooking spray.
2- Drain tofu and dice into 1/2" cubes. Add to the skillet and brown over medium heat until firm and the outsides are dry.
3- Spoon the tofu into a mixing bowl and add the beans and spices. Mix well. Divide the tofu equally among the tortillas and fold the sides into the center. Place the tortillas, seam side down, in the baking dish.
4- Coat skillet with additional cooking spray. Add onion and garlic and saute over medium heat for 2-3 minutes. Add undrained tomatoes and cook over high heat until the mixture thickens slightly, about 3-5 minutes. Spoon over the tortillas.
5- Bake until thoroughly heated, about 10 minutes. If you are adding cheese, sprinkle over the tortillas about halfway through baking.
Roasted Tomato Enchiladas
15 oz. firm tofu
15 oz. can black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper (I use a black and red pepper mix.)
1/2 tsp garlic powder
4 large burrito-size tortillas (I use whole wheat since they are better for you. You can also get smaller size tortillas to make more enchiladas.)
1 small onion, chopped
1 clove garlic, minced
29 oz. canned diced, fire-roasted tomatoes with green chilies (So you'll need two 14.5 oz. cans.)
1-2 dashes of hot sauce (optional)
1- Preheat oven to 350. Coat a deep, 12" skillet with cooking spray. Coat a 9" square baking dish with cooking spray.
2- Drain tofu and dice into 1/2" cubes. Add to the skillet and brown over medium heat until firm and the outsides are dry.
3- Spoon the tofu into a mixing bowl and add the beans and spices. Mix well. Divide the tofu equally among the tortillas and fold the sides into the center. Place the tortillas, seam side down, in the baking dish.
4- Coat skillet with additional cooking spray. Add onion and garlic and saute over medium heat for 2-3 minutes. Add undrained tomatoes and cook over high heat until the mixture thickens slightly, about 3-5 minutes. Spoon over the tortillas.
5- Bake until thoroughly heated, about 10 minutes. If you are adding cheese, sprinkle over the tortillas about halfway through baking.
Sunday, November 18, 2007
Crab Cakes
I made these for Amy's birthday party. I've never made crab cakes before and have only very rarely used crab at all, but these came out really well. Plus they were super easy.
Crab Cakes
3/4 cup breadcrumbs (I used seasoned, but you could go with plain)
1 lb. fresh crab meat, drained well, picked over
1/4 cup mayonnaise
3 Tbsp chopped fresh chives
1 Tbsp Worcestershire sauce
1 Tbsp dijon mustard
1/4 tsp hot sauce
1 large egg, beaten
1/4 cup vegetable oil
1- Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in a shallow dish.
2- Mix crab, mayonnaise, chives, Worcestershire sauce, mustard, hot sauce and remaining 1/4 cup breadcrumbs in a medium bowl. Season to taste with salt and pepper. Mix in egg.
3- Using 2 Tbsp for each, form crab mixture into twenty 1 1/2" diameter cakes. Coat cakes with breadcrumbs in dish, pressing to adhere. Transfer cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
4- Heat oil in a large, heavy skillet over medium heat. Working in batches, add cakes to the skillet and cook till golden and heated through, about 2 minutes per side. Transfer cakes to paper towel to drain.
Crab Cakes
3/4 cup breadcrumbs (I used seasoned, but you could go with plain)
1 lb. fresh crab meat, drained well, picked over
1/4 cup mayonnaise
3 Tbsp chopped fresh chives
1 Tbsp Worcestershire sauce
1 Tbsp dijon mustard
1/4 tsp hot sauce
1 large egg, beaten
1/4 cup vegetable oil
1- Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in a shallow dish.
2- Mix crab, mayonnaise, chives, Worcestershire sauce, mustard, hot sauce and remaining 1/4 cup breadcrumbs in a medium bowl. Season to taste with salt and pepper. Mix in egg.
3- Using 2 Tbsp for each, form crab mixture into twenty 1 1/2" diameter cakes. Coat cakes with breadcrumbs in dish, pressing to adhere. Transfer cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
4- Heat oil in a large, heavy skillet over medium heat. Working in batches, add cakes to the skillet and cook till golden and heated through, about 2 minutes per side. Transfer cakes to paper towel to drain.
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