It's like a pesto, but the parmesan is optional as the brie will suffice.
1 brie round (8oz+)
1 sheet of pie pastry (OR phyllo OR puff)
2 cloves of garlic (more if you prefer)
2 tbsp of basil (or Italian seasoning if you also like oregano and thyme) - Definitely need the basil as part of the spice mix, though!
1/2 cup pine nuts
1-2 tbsp of olive oil
1 egg or egg white, beaten
Preheat oven to 400 degrees for pie pastry, 375 degrees for phyllo, or 350 degrees for puff pastry.
In a food processor:
* Add the garlic and pulse 8-10 times to break it up.
* Add the pine nuts and pulse to chop.
* Add seasoning and 1 tbsp of olive oil. Let the processor run for 20-30 seconds. If the seasoning still seems a bit dry, you can stream in a bit more olive oil and let the processor run a bit more.
The aim is for a fine chop of the nuts and garlic covered in just moist seasoning. The brie is soft and oily enough when baked.
Lay the dough of choice on a flat surface. Spoon the Nut/Seasoning mix in the center and spread to a circle slightly smaller than the brie.
Place the brie on top of the spice mixture. Wrap and seal the dough around the cheese, trimming excess dough. If using pie pastry or phyllo, use cold water to seal. The puff pastry is moist enough to seal itself if you press it gently.
Turn the brie over and place in the center of a greased or parchment lined sheet. If desired, decorate the top with designs from dough scraps. If using pie pastry or phyllo, poke a hole or two for ventilation.
Brush with the egg wash.
Bake in the oven for 20-25 minutes until the dough is golden brown.
Serve warm with bread or crackers. ENJOY!
For a Sweet and Savory version:
3/4 cup dried cherries, cranberries, or apricots – finely chopped
~1/2 cup of hot water
1/4 cup of brown sugar
1/2 cup of pecans or walnuts – chopped
Once the fruit is chopped, place it in a bowl and cover it with hot water for 10 minutes. Drain and pat dry. Toss with the brown sugar.
When layering inside the pastry, spread the walnuts first and then put the fruit and sugar mixture down.
Monday, October 15, 2012
Hot Spinach Artichoke Dip
Similar to the cold dip, this tasty recipe includes two of my favorite vegetables in a classic al fredo sauce…well, mostly classic.
Ingredients:
10 oz package of frozen chopped spinach, defrosted and drained
14-16 oz can of artichoke hearts, coarsely chopped
4 tbsp butter
4 tbsp flour
4 cups milk (quart) (at least 2%)
1 cup of hard Italian cheese, grated or shredded – usually ½ parmesan and ½ romano, but asiago can also be added to the mix if desired***
1 tsp Italian seasoning (or ½ tsp basil & ½ tsp oregano)
2-3 cloves of garlic, minced
Directions:
In a saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk for roughly one minute while the flour cooks. Add the garlic and the seasoning and stir briefly.
Begin adding the milk ~1/2 cup at a time. Stir until mixture thickens and bubbles and then add the next ½ cup.
Once the all of the milk has been incorporated and the sauce has thickened, add the cheese ~1/4 cup at a time. Stir until cheese has melted and then add the next ¼ cup.
Turn heat to low and switch to a spoon. Stir in the chopped spinach & chopped artichoke hearts. Let the mixture simmer for ~10 minutes for the flavors to combine, stirring frequently to keep the bottom from burning.
Serve warm with tortilla chips, pita chips, or firm bread like a French baguette or some form of rye.
*** My usual note about the cheese: use the good imported stuff from the cheese case by the deli and not the cans that are next to the tomato sauces in the pasta aisle. SERIOUSLY!
Ingredients:
10 oz package of frozen chopped spinach, defrosted and drained
14-16 oz can of artichoke hearts, coarsely chopped
4 tbsp butter
4 tbsp flour
4 cups milk (quart) (at least 2%)
1 cup of hard Italian cheese, grated or shredded – usually ½ parmesan and ½ romano, but asiago can also be added to the mix if desired***
1 tsp Italian seasoning (or ½ tsp basil & ½ tsp oregano)
2-3 cloves of garlic, minced
Directions:
In a saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk for roughly one minute while the flour cooks. Add the garlic and the seasoning and stir briefly.
Begin adding the milk ~1/2 cup at a time. Stir until mixture thickens and bubbles and then add the next ½ cup.
Once the all of the milk has been incorporated and the sauce has thickened, add the cheese ~1/4 cup at a time. Stir until cheese has melted and then add the next ¼ cup.
Turn heat to low and switch to a spoon. Stir in the chopped spinach & chopped artichoke hearts. Let the mixture simmer for ~10 minutes for the flavors to combine, stirring frequently to keep the bottom from burning.
Serve warm with tortilla chips, pita chips, or firm bread like a French baguette or some form of rye.
*** My usual note about the cheese: use the good imported stuff from the cheese case by the deli and not the cans that are next to the tomato sauces in the pasta aisle. SERIOUSLY!
Monday, July 18, 2011
Low Fat Lemon Bars
My dad has his gallbladder removed a few years ago, so I made some additional adjustments to this recipe when preparing these for this weekend's visit.
I substitued ~1/3 cup of finely minced prunes for the 1/2 cup of butter.
I minced them in the food processor and then pulsed them together with the sugar and the flour.
I also lined the pan with aluminum foil for easier extraction when cooked.
They came out quite tasty. I even reduced the calories from 100 (which isn't bad already) to ~58 per bar.
The only fat left in them is from the one egg yolk which has ~5 g (50 calories).
I substitued ~1/3 cup of finely minced prunes for the 1/2 cup of butter.
I minced them in the food processor and then pulsed them together with the sugar and the flour.
I also lined the pan with aluminum foil for easier extraction when cooked.
They came out quite tasty. I even reduced the calories from 100 (which isn't bad already) to ~58 per bar.
The only fat left in them is from the one egg yolk which has ~5 g (50 calories).
Wednesday, February 23, 2011
Fantastic pork recipe
I found this on Epicurious's new recipe feed yesterday, and decided to try it. It's a winner -- the meat stays juicy, and the flavors are fantastic. I made one tenderloin, not two, but the whole amount of sauce. It's my dinner, with brown rice and greens.
http://www.epicurious.com/recipes/food/views/Honey-Marinated-Pork-with-Gremolata-363729
http://www.epicurious.com/recipes/food/views/Honey-Marinated-Pork-with-Gremolata-363729
Tuesday, February 8, 2011
My Mother's Linguine and Clams
Since we were discussing my response to Laurie's recipe over on Facebook, I figured I should share how my mom makes linguine and clams. "Recipe" is far too formal, but this is her description of what she does. She always makes this for Christmas Eve dinner, with the additional whole clams; the usual recipe just uses the chopped ones.
Without fresh clams (at Christmas I add them for flavor and presentation, steaming them in the broth till they open):
Gently saute not-too-finely chopped garlic (and maybe shallots sometimes?) in a generous pour or two of olive oil. Add clam juice or fish stock and drinkable white wine (more stock than wine) and chopped/minced clams (at Christmas I use LOTS of clams, about a pound for the three of us). Heat through, adding some chopped Italian parsley and black pepper. Stir in cooked linguine and let it get comfortable in the liquid. Although purists say no cheese with fish, I say bah humbug and serve with grated/shredded Parmesan.
Monday, February 7, 2011
Cheap & Easy Creamy Clam Sauce over Thin Pasta
Once again, a bechamel from a roux is my friend. Yeah, it involves seafood from a can. That's life on a budget.
This is a 15 minute meal. The current proportions serve 2 hungry or 3 average diners.
Ingredients:
6-8 oz dried thin spaghetti - any long thin pasta will do (1/2 box of Barilla whole wheat pasta is 6 oz)
6-6.5 oz can of clams in clam juice
1/4 cup finely chopped onion
1-2 cloves of minced garlic
~1 cup of milk (at least 1% - we keep 2% in the house)
2 tbsp of butter
2 tbsp flour
~1/4 tsp Italian seasoning
~1/4 tsp thyme
~1/4 tsp fresh ground black pepper - a bunch of grinds, I'm totally guessing here
(Optional: ~1/2 tsp red pepper flakes)
Parmesan or Romano cheese for topping
In a medium pot bring slightly salted water to a boil. Cook pasta as directed. Sauce takes ~10 minutes. It's best to time the pasta so that it's ready ~5 minutes after the sauce is thickened completely.
Open and drain the clams into a 2 cup measuring glass. There should be ~1/2 cup. Add milk up to 1.5 cups (12 oz).
In a medium saucepan, melt the butter over medium heat.
Add the onion and sweat for ~2 minutes.
Add the garlic and the flour and stir together for ~1 minute.
Add the spices (I don't measure; I just shake from the jars until it looks right...) and then add the milk/clam juice mixture 2-3 oz at a time stirring until thick and bubbly. Once the last of the liquid is combined, lower the heat to simmer and cover the pan. Stir occasionally.
When the pasta has ~2-3 minutes left, turn off the heat under the sauce and stir in the clams.
When the pasta is finished, drain and then toss immediately with the clam sauce.
Serve the pasta onto plates or shallow bowls and grate Parmesan or Romano cheese over it to taste.
Enjoy!
While we didn't have any fresh bread in the house this evening, this dish would of course go with with garlic bread or slices of warmed Italian, Focaccia, or Ciabatta loaf. Ya know, the usual pasta accompaniments.
This is a 15 minute meal. The current proportions serve 2 hungry or 3 average diners.
Ingredients:
6-8 oz dried thin spaghetti - any long thin pasta will do (1/2 box of Barilla whole wheat pasta is 6 oz)
6-6.5 oz can of clams in clam juice
1/4 cup finely chopped onion
1-2 cloves of minced garlic
~1 cup of milk (at least 1% - we keep 2% in the house)
2 tbsp of butter
2 tbsp flour
~1/4 tsp Italian seasoning
~1/4 tsp thyme
~1/4 tsp fresh ground black pepper - a bunch of grinds, I'm totally guessing here
(Optional: ~1/2 tsp red pepper flakes)
Parmesan or Romano cheese for topping
In a medium pot bring slightly salted water to a boil. Cook pasta as directed. Sauce takes ~10 minutes. It's best to time the pasta so that it's ready ~5 minutes after the sauce is thickened completely.
Open and drain the clams into a 2 cup measuring glass. There should be ~1/2 cup. Add milk up to 1.5 cups (12 oz).
In a medium saucepan, melt the butter over medium heat.
Add the onion and sweat for ~2 minutes.
Add the garlic and the flour and stir together for ~1 minute.
Add the spices (I don't measure; I just shake from the jars until it looks right...) and then add the milk/clam juice mixture 2-3 oz at a time stirring until thick and bubbly. Once the last of the liquid is combined, lower the heat to simmer and cover the pan. Stir occasionally.
When the pasta has ~2-3 minutes left, turn off the heat under the sauce and stir in the clams.
When the pasta is finished, drain and then toss immediately with the clam sauce.
Serve the pasta onto plates or shallow bowls and grate Parmesan or Romano cheese over it to taste.
Enjoy!
While we didn't have any fresh bread in the house this evening, this dish would of course go with with garlic bread or slices of warmed Italian, Focaccia, or Ciabatta loaf. Ya know, the usual pasta accompaniments.
Tuesday, January 11, 2011
New Year, new resolutions
I have been horrible about posting stuff up here on the blog. However I have vowed to change that! My goal for this new year is at least one recipe a week, preferably something I am actually cooking that week. We'll see how this goes.
This highlight of this weekend was a Yogurt Marinated Roast Chicken, slightly modified from the Dec issue of Fine Cooking. The marinade worked wonders and the chicken remained moist throughout multiple reheatings. This was so simple and easy to throw together, fed 7 of us, AND had 3 more portions of leftovers that it's hard to beat the low cost, high flavor factor of it! We'll be making this again for certain!
Yogurt Marinade
(for 7 lb chicken)
1 whole small onion
3 cups plain yogurt
2 Tablespoons dried dill (they used fresh)
1/4 cup dried parsley (they used fresh)
2 tablespoons lemon juice
1 tablespoon pepper
generous seasoning with sea salt
Clean chicken, put onion in cavity. Combine rest of ingredients and Marinade overnight.
Directions:
Preheat oven to 450. We roasted the chicken for an hour and a half but ended up having to throw foil on it half-way through to prevent burning. I will probably lower the temp and leave it in longer next time to avoid needing to foil it. It had a lovely crispy skin though. Worked beautifully with roast broccoli and potatoes. Enjoy!
This highlight of this weekend was a Yogurt Marinated Roast Chicken, slightly modified from the Dec issue of Fine Cooking. The marinade worked wonders and the chicken remained moist throughout multiple reheatings. This was so simple and easy to throw together, fed 7 of us, AND had 3 more portions of leftovers that it's hard to beat the low cost, high flavor factor of it! We'll be making this again for certain!
Yogurt Marinade
(for 7 lb chicken)
1 whole small onion
3 cups plain yogurt
2 Tablespoons dried dill (they used fresh)
1/4 cup dried parsley (they used fresh)
2 tablespoons lemon juice
1 tablespoon pepper
generous seasoning with sea salt
Clean chicken, put onion in cavity. Combine rest of ingredients and Marinade overnight.
Directions:
Preheat oven to 450. We roasted the chicken for an hour and a half but ended up having to throw foil on it half-way through to prevent burning. I will probably lower the temp and leave it in longer next time to avoid needing to foil it. It had a lovely crispy skin though. Worked beautifully with roast broccoli and potatoes. Enjoy!
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