Gastronomic delight...Figs!

Okay, no cooking involved but this recipe is pure gastronomic delight.

Perfectly ripe just picked figs with some chèvre and a drizzle of some top of the line aged balsamic vinegar. I'm going to be enjoying this time and time again during fig season, pure bliss!

Enjoy!!

Potato Crusted Garden Quiche

This morning we went over to our friend's Trixie & Roger's home for brunch and I was asked to bring along a quiche so I decided to experiment a little and made up my recipe from what I had and as I went along. From our garden I had a number of yellow squash as well as a good bunch of long beans so I thought that if I roasted them, they would be delicious. I also thought that if I added a head of roasted garlic, it would give the quiche a great flavor too. I'm also not a big fan of pie crusts and as a rule I don't make them and I didn't have any frozen ones in the house so, to change it up a little I chose to make a potato crust and it was a hit with everyone. I love that quiche is so versatile, so easy to switch up the cheese, veggies and/or meats to suite any taste. This combination was a great success and I would definitely make it again.

Potato Crusted Garden Quiche

For the filling:
A good handful of long beans, cut into 2-inch pieces
A couple of yellow squash, quartered lengthwise and then cut into finger width pieces.
One medium onion, diced
One head of garlic, cut to expose the cloves
olive oil
2 cups shredded Jarlsberg
12 slices crispy bacon, cut in pieces I use the pre-cooked and just microwave it to crisp it up.
6 large eggs
2 cups light cream
3/4 teaspoon nutmeg 
Salt & Pepper to taste

For the Crust:
6 Tablespoons butter
1 medium onion, shredded
6 cups shredded potato, could also use frozen shredded hash brown potatoes, thawed and squeezed dry
Salt & Pepper to taste

Pre-heat oven to 400F. On a foil lined baking sheet toss beans with a little olive oil, salt and pepper and spread on one side of the baking pan. On the other side of the pan toss together the yellow squash & diced onion also drizzled with a little olive oil and some salt & pepper. On a separate piece of foil put garlic head drizzled with olive oil, season with salt & pepper and seal foil around the garlic. Roast the veggies and garlic for about 25 minutes. I kept the beans and squash separate in case I needed to pull the beans before the squash but in the end they all roasted the same amount of time. Once tender and a little golden, remove from oven, allow garlic to continue roasting another 20-25 minutes or while the crust bakes.

While the veggies are roasting, shred onion and peeled potatoes. Squeeze potatoes and onions dry. In a 9x13-inch baking pan melt 6 Tablespoons of butter in the oven and then swirl pan to grease bottom and sides. Add the dried onions & potatoes to the buttered pan along with some salt & pepper and toss to coat with the butter. Press potato mixture to cover the bottom and up the sides of the pan. Bake at 400F for 25 minutes or until golden. At this point you can pull from the oven and add the filling or you can allow the crust to cool and then chill until ready to make and bake the quiche.

Lower oven temp to 350F

To make the custard, squeeze the roasted garlic bulbs into a bowl and mash. Add one of the eggs to the garlic and whisk together. Add the remaining 5 eggs, cream, nutmeg and season with salt & pepper, whisk together.

Into the cooked potato crust layer first the roasted beans & yellow squash topped with the shredded cheese and then top with the bacon. Pour the custard mix in and then bake for 35 minutes until top is golden and quiche is set.

Let rest for at least 30 minutes or allow to cool to room temp before serving.

Enjoy!

Tapenade Tarts / Pesto Tarts

Whenever I bring these little tarts to a party they're always a hit. Very easy to make and full of great flavor.


1 pkg. puff pastry sheets (2 sheets)
8 oz. olive tapenade or pesto
8 oz. feta cheese, crumbled
1 lb. grape tomatoes, each cut in half

Thaw pastry according to package then roll each sheet into an 8"x8" square. Cut each sheet into 16 equal squares. Place each square in the bottom of a muffin tin, then add about 1 tsp. of tapenade or pesto to each one. Top each with 3 - 4 tomato halves then sprinkle on some of the feta. Bake at 400F until pastry is puffed and browned. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.

If using silicone muffin pans the bake time is approximately 18 minutes and in traditional metal muffin tins bake time is approximately 15 minutes. If you do use metal muffin tins, before you make the first batch spray them with cooking spray to make release easier. Subsequent batches won't need more spray as the dough will give off enough oil to keep the tins greased.

Enjoy!

Roasted & Curried Veggie Soup

So here it is the first full day of spring, it's gorgeous outside and I was craving a roasted veggie soup. This soup is so easy to make and is good both hot or chilled. It has a wonderful rich flavor, good for anytime of the year.

1 butternut squash (2.5-3 lbs)
4 large carrots, peeled
1 medium onion
2 heads of garlic
1 poblano pepper
olive oil
salt
pepper
3-4 cups chicken or veggie stock
2 tsp. Jamaican curry powder

Pre-heat oven to 375F. Line baking sheet with foil and have two additional pieces of foil for the garlic and onion. Split squash and remove seeds, peel carrots, peel and cut onion in half, cut garlic so that the bulbs are exposed. Lightly brush everything with olive oil and lightly season with salt & pepper. Wrap garlic and onion separately each in a sheet of foil. Roast veggies for 1 hour or until everything is very soft and slightly caramelized.

Scoop the pulp from the squash, squeeze garlic from the skin and remove skin and seeds from the pepper. Discard all the skins & seeds. Add all the veggies to a blender along with 2-3 cups of stock and the curry powder. Blend until smooth adding more stock until desired consistency is achieved. You can also blend everything together in a pot with an immersion blender.

I sprinkle on a little more curry powder when I serve the soup as I like it with a kick. This is great served with a nice crusty piece of bread.

Enjoy!

Tri-color cookies

Ever since I was a little girl Tri-Color Cookies were at the top of my favorites list.  It’s funny though, until the other day I never thought to actually make them myself.  I thought that they’d be a lot more difficult to make but other than being a bit time consuming there was nothing oh-too challenging and they really came together quite easily.  My only difficulty or challenge came when it was time to cut the the cookies.  I never did achieve a perfectly cut cookie but trust me when I say, my lack of cutting skills didn’t impact the taste one little bit.  These cookies were perfect, just as I remember them from my childhood.

Tri-Color Cookies

4 large eggs, separated
1 cup sugar
10 oz almond paste
1-1/4 cups unsalted butter, softened
1-1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
12 oz jar apricot preserves, pureed and heated
8 oz fine-quality bittersweet chocolate, chopped

Preheat oven to 350°F. Butter three 13x9-inch baking pans and line the bottoms with wax paper, leaving a 2-inch overhang on each of the two long sides then butter paper.

With a stand mixer, using the whisk attachment, beat whites at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time. Increase to high speed until whites hold stiff peaks and are slightly glossy. Transfer to another bowl and set aside.

Switch to paddle attachment and then beat together the almond paste and remaining 3/4cup sugar until well blended. Add butter and beat until pale and fluffy. Add yolks and almond extract and beat until combined well. Reduce speed to low and add flour and salt and mix until just combined.

Fold half of egg white mixture into the almond mixture to lighten then fold in remaining whites gently but thoroughly.

Divide batter evenly into 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Pour one bowl of batter into each prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).

Bake 7 to 10 minutes until just set. The layers will be slightly undercooked looking but the tester will come out clean. Using paper overhang, transfer layers to a rack to cool.

When all layers are cool, invert red layer onto a large wax paper lined baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of red layer, discarding paper. Spread with remaining preserves. Invert green layer on top of white layer and discard wax paper.

Cover with plastic wrap and then cover with a large baking pan and some weights (cans of tomatoes or what ever you have in your pantry.) Chill at least 8 hours.

Remove weights and plastic wrap and trim edges of assembled layers with a long serrated knife. Melt 4 oz. of the chocolate in the microwave and stir until smooth. Quickly spread the chocolate in a thin layer on top of cake. Chill uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top then invert cake onto sheet and remove paper. Melt remaining 4 oz. of chocolate in the microwave and stir until smooth. Quickly spread the chocolate in a thin layer. Chill uncovered until firm, about 30 minutes.

With a serrated knife, cut lengthwise into five strips. Cut strips crosswise into 1/2-inch-wide cookies.

Enjoy!!

Roasted Tomato, Fresh Mozzarella and Pesto Pizza

This looked so good when I pulled it from the oven tonight I just had to take a picture.

Roasted Tomato, Fresh Mozzarella & Pesto Pizza

8-10 Roma tomatoes, quartered the long way
1/3 cup olive oil
2 TBS. chopped garlic
10-12 grinds of black pepper
salt to taste

1 lb. fresh pizza dough (I purchase at a local pizza shop)
4-5 Tablespoons basil pesto
1 lb. fresh mozzarella, sliced

Pre-heat oven to 450F. In a large bowl lightly toss together the quartered tomatoes, olive oil, garlic, pepper and salt. Pour out onto a foil lined baking pan and roast 25-30 minutes until tomatoes are soft and have started to caramelize. Remove from oven and allow to cool slightly or completely.

Increase oven temperature to 500F. Stretch pizza dough to 18-inches round and place on lightly greased pizza pan. Spread a very thin layer of pesto* over the dough leaving a half-inch border around the edge. Evenly distribute mozzarella and then the roasted tomatoes. Brush the half-inch border with some of the roasted tomato-garlic oil that remains in the baking pan.

Bake pizza on lowest rack of the oven for 12-15 minutes until crust is brown and cheese is bubbly delicious. Let rest for five minutes before cutting.

Enjoy!

*Pesto layer needs to be very, very thin otherwise it will be extremely oily and the cheese and tomatoes will be floating on grease, just not a good pizza.

Baked macaroni & cheese

2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 1/2 cups milk
2 tablespoons butter
3 cups shredded cheddar cheese, divided
8 oz. elbow macaroni, cooked 6 minutes and drained

In medium saucepan, combine cornstarch, salt, pepper and dry mustard; whisk in milk until smooth. Add butter. Stirring constantly, bring to boil over medium-high heat and boil 1 minute.

Remove from heat. Reserve 1/2 cup cheese for topping. Stir in remaining cheese until melted. Add elbows. Turn into greased 2-quart casserole. Sprinkle with reserved cheese.

Bake uncovered in 375-degree oven 25 minutes or until hot and bubbly.

Curried Israeli Couscous

1 - 8.8 oz. bag Israeli couscous
2 1/2 cups low sodium chicken or vegetable broth
4 Tbs. extra virgin olive oil
1 cup chopped onions
1 or 2 jalapeno peppers, seeds removed and then diced finely
3/4 cup golden raisins
1 cup baby white corn
3 Tbs. Jamaican curry powder (or more to taste)
pinch of salt and pepper
1/4 cup fresh cilantro, chopped

Prepare the couscous according to directions on bag, but substitute low sodium chicken or vegetable broth for the water. Once made, transfer couscous to a large mixing bowl and set aside.

In a separate saucepan, heat oil and add onions, jalapeno peppers, raisins, corn and curry powder. Cook 5 minutes on low heat, stirring often. Add salt and pepper to taste. Cook until heated through. Pour the curry mixture over the couscous. Stir well. Add the chopped cilantro. Toss well. Serve at once or chill for use later. Personally, I think it tastes best the second day, served cold, after the flavors have all had time to really come together.

Enjoy!!

Chinese Peanut Sesame Noodles

1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
1 lb Fresh Chinese plain wide noodles
4 scallions, thinly sliced
3 tablespoons sesame seeds, toasted

Purée first 9 ingredients together in a food processor until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6-to 8-quart pot of boiling water until tender. Drain in a colander, then rinse well under cold water. Add noodles, scallions and sesame seeds to dressing, toss to combine and serve immediately.

Do not mix noodles and dressing together too much ahead as it will get thick and gloppy (is that a word??). You can make the dressing ahead and set aside. Make the noodles, making sure to rinse really well and then store them in a ziplock bag with a little water added to keep them loose. When ready to serve, drain off the water from the noodles and toss with the dressing, scallions and sesame seeds.

Enjoy!!

BBQ chicken quesadillas

6-8 cups low sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (if using previously frozen chicken, it must be defrosted)

BBQ sauce (I use K.C. Masterpiece Original)
1 lb. Monterey jack or Mexican mixed cheese, shredded
1/3 c. green peppers, very small dice
4 green onions, diced
1/4 c. onion, finely minced

6 large flour tortillas
cooking spray

To cook the chicken, put the chicken broth in a pot so that when the chicken is added, it will easily be covered completely by the broth. Bring the broth to a rolling boil. Slip in the chicken breasts covering completely with the broth. Cover pot and immediately remove from the heat. Allow the chicken and broth to cool to room temperature. (Chicken will be fully cooked and extremely moist.)

Once chicken is cooled to room temp., remove it from the broth and dice. Toss with enough bbq sauce to medium coat the chicken.

In a bowl, mix together the shredded cheese, diced peppers, diced green onion and minced onion.

Lay out the tortillas and divide the chicken mixture between the six tortillas spreading it out on one half of each tortilla. Cover the chicken with the cheese mixture and then fold over the tortilla to create a half rounds. Using a large fry pan, spray with cooking spray and over medium heat cook each of the quesadillas until golden brown on both sides. (When the first side of my quesadilla is cooking, I lightly spray the uncooked side with cooking spray so that when I flip it over, there is some fresh cooking spray to help with browning.)

BBQ chicken on biscuits*

6-8 cups low sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (if using previously frozen chicken, it must be defrosted)

BBQ sauce (I use K.C. Masterpiece Original)
1 pkg of 8 refrigerated original biscuits (don't get the flaky layered ones as they don't make good sandwiches)

Bake the biscuits according to the package directions and then slice so that sandwiches can be made.

To cook the chicken, put the chicken broth in a pot so that when the chicken is added, it will easily be covered completely by the broth. Bring the broth to a rolling boil. Slip in the chicken breasts covering completely with the broth. Cover pot and immediately remove from the heat. Allow the chicken and broth to cool to room temperature. (Chicken will be fully cooked and extremely moist.)

Once chicken is cooled to room temp., remove it from the broth and shred it. In a skillet, toss the the chicken with enough bbq sauce to medium coat, heating until hot. Divide the chicken between the 8 biscuits making sandwiches.

*Deb served these at our Christmas play group luncheon and though I don't know exactly how she makes them, I'm guessing this is pretty close if not the same.

Sweet Potato Casserole

For the Casserole:

2 lg eggs, lightly beaten
4 fist sized sweet potatoes, baked, skinned and mashed
6 Tbs. butter, melted
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Preheat oven to 400F. Lightly grease an 8x8-inch baking dish or casserole dish and set aside. In a large bowl mix all ingredients together. Pour into prepared baking dish and bake for 25 to 30 minutes, until center is almost set but still jiggles.

For the Topping:

8 Tbs. butter, warm and very soft
1/2 c. dark brown sugar, packed
3/4 c. corn flakes (1 c. corn flakes if omitting the pecans)
1/2 c. pecans, chopped (optional)

In a bowl, mix the butter and brown sugar until smooth. Gently mix in the corn flakes and optional pecans. Spread evenly over baked casserole. Return casserole to the oven and bake for 10 minutes. Let cool 5 minutes before serving.

*** This can be made partially a couple of days ahead. Make the casserole part, spread into baking dish, cover with plastic wrap put directly onto the potato mix and refrigerate. On the day you want to serve it, remove from refrigerator and allow the casserole to sit out for an hour to warm up before baking for the recommended time, followed by adding the topping, etc.

Cranberry Cake with Butter Sauce

Cake:
3 Tbs. butter, softened
1 c. sugar
2 c. flour
3 tsp. baking powder
1 tsp salt
1 c. evaporated milk
2 c. fresh cranberries

In a large bowl, cram butter and sugar together, Sift in all dry ingredients and add evaporated milk and blend well. Add cranberries and fold to mix. Pour into a greased 8x8-inch baking dish. Bake at 350F for about 40 minutes until a knife inserted into the center comes out clean.

Cake may be served warm or at room temperature.

Butter Sauce:
1/2 c. butter
1 c. sugar
1/2 c. whipping cream
1 tsp. vanilla extract

In medium sauce pan combine butter, sugar and whipping cream. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in vanilla. Serve hot over the cake.

Spiced Streusel Apple Crisp

Streusel:
2/3 cup walnuts
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces

Filling:
2 1/4 pounds Granny Smith apples (about 6 medium), peeled, quartered, cored, cut into 1/2-inch-thick wedges
1/2 cup sour cream
1/4 cup sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor. Using on/off turns, process until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)

For filling: Position rack in center of oven and preheat to 375°F. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl. Sprinkle mixture over apples and toss to coat.

Transfer filling to greased casserole dish. Sprinkle streusel over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting with foil if streusel browns too quickly, about 1 hour. Transfer to rack and cool slightly.

Serve slightly warm or at room temperature with vanilla ice cream or whipped cream.

Roasted Beets

2 lbs. fresh beets, washed and trimmed
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup plus 1 Tbs. extra-virgin olive oil
salt
pepper

Preheat oven to 450F. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour.

Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the 1/3 c. oil. Season the vinaigrette to taste, with salt and pepper. Add the beets and toss to coat. Place the beets on a foil lined and greased baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Make-Ahead Mashed Potatoes

5 lbs. potatoes, cooked and mashed
1 (8oz.) package cream cheese
1 cup sour cream
1/2 cup milk
2 tsp. garlic powder
salt & pepper to taste

Combine all ingredients and mix well and place into a large greased casserole dish. If making ahead, refrigerate. Otherwise, cover and bake at 325F for 45 minutes. If refrigerated, first let stand at room temperature for 30 minutes and then bake as directed.

Corn Soufflé

Not a fabulous picture but this this Corn Soufflé is absolutely delightful and it makes an appearance on our table each Thanksgiving, Christmas and any other time I want a special corn dish.  What I love about this dish is that the taste is light, creamy and just a bit sweet, like the best fresh picked corn of the summer.  I also love that I can mix everything up a day or two ahead and just pour it into my prepared dish and bake it when needed.  Even better, it reheats beautifully so make this dish, you and your guests will be delighted.

Corn Soufflé

• 5 lg. eggs
• 2 c. frozen white baby corn kernels, thawed & well drained
• 1 (15-oz.) can cream style corn
• 1 1/4 c. whole milk
• 1 1/4 c. heavy whipping cream
• 1/3 c. all-purpose flour
• 1 Tbs. sugar
• 1/2 tsp. baking powder
• 1/2 tsp sea salt 

Preheat oven to 375F. Position rack in the center of the oven. Butter an 8"x8"x2" glass baking dish. In a large bowl, whisk eggs then add remaining ingredients mixing until well blended. Pour into prepared dish. Bake until top is golden brown and knife inserted into the center comes out clean, about 70 minutes.

Enjoy!

Lemon squares

Dough:

2 c. all-purpose flour
1/2 c. confections sugar
1 c. butter

Preheat oven to 350F. Mix sugar and flour then cut in butter until particles are the size of small peas. Work dough with hands and press in the bottom and 1 1/2-inches up the sides of a lightly greased 13x9-inch glass pan. Bake for 15 minutes or until firm to the touch.

Filling:

1/4 c. flour
1 tsp. baking powder
4 lg. eggs
2 c. granulated sugar
1 1/2 Tbs. grated lemon peel
5 Tbs. fresh lemon juice
confectioners sugar, for dusting.

While crust is baking, mix flour & baking powder and set aside. In a separate bowl, beat eggs until frothy. Stir in sugar, lemon peel, lemon juice and flour mixture. Pour mixture onto hot crust. Bake 25 minutes or until set and top is slightly browned. Cool completely before cutting. Dust top with additional confectioners sugar.

Mrs. Ogle's tarts

1 pkg. refrigerated or frozen pie crusts
2 Tbs. butter, melted
1 c. sugar
2 lg. eggs, beaten
1/2 tsp. almond extract
6oz. shredded coconut
strawberry jam
cooking spray

Preheat oven to 450F. Cut pie crusts to fit mini cupcake or tart pans. Spray pans with cooking spray and line the cups with the pie crust. Bake a few minutes until slightly browned. In a small bowl, mix butter, sugar, eggs, almond extract and coconut. Put a small amount of strawberry jam into the bottom of each shell and top with the coconut mixture. Bake until golden brown. Remove from pan immediately and cool on a wire rack.

Oatmeal Coconut Raspberry Bars

These are delicious lovely little bar cookies that are quick to put together and totally delicious!  What I especially love about these bars is that they freeze beautifully and you can eat them straight from the freezer and when you do they’re a bit chewy and oh-so yummy!

Oatmeal Coconut Raspberry Bars  

1 1/2 c. sweetened flaked coconut
1 1/4 c. all-purpose flour
3/4 c. light brown sugar
1/4 c. granulated sugar
1/4 tsp. salt
3/4 c. butter, cut in pieces
1 1/2 c. old fashioned oats
3/4 c. seedless raspberry jam

Preheat oven to 375F. Spread 3/4 cup coconut on a baking sheet and toast in middle of oven, stirring once until golden, about 8 minutes, then cool. Blend together flour, sugars, salt in a food processor then add butter and blend until dough begins to form. Transfer to a bowl and kneed in oats and toasted coconut until combined well. Reserve 3/4 cup of dough, then press remainder evenly into the bottom of a buttered 13-by-9-inch metal baking dish and spread jam over it. Crumble reserved dough evenly over jam then sprinkle with remaining 3/4 cup (untoasted) coconut. Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in one piece and transfer to cutting board, Cut into 24 bars.

Enjoy

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