When entertaining, Brie is the ‘go to’ food to serve with crackers and, of course, some wine. Just have napkins, small plates and utensils for serving.
- 1/2 cup finely chopped sun-dried tomatoes, drained
- 1/3 cup finely chopped pistachios (shelled of course)
- 1/4 cup chopped fresh Italian parsley
- 3 tbsp. grated Asiago cheese
- 2 tbsp. oil from the tomatoes
- 1 garlic clove, minced
- 1 lb. round Brie cheese
- crackers/toasted baguette slices
Combine the first six ingredients together in a bowl. Set aside.
Preheat oven to 350 degrees.
Place the cheese on a parchment paper lined baking sheet and carefully pile the tomato-nut mixture on top. Bake in the oven for about 15 minutes, until the Brie feels soft on the edge. Using a large spatula (or two) carefully transfer to a serving platter and surround with crackers/toasted baguettes.
You soon will have the reputation of being the ‘hostess with the mostess’. Go for it.
Spicy Mussel Chowder
This is quite similar to clam chowder but has been spiced up with a Thai curry.
- 3 cups chicken broth
- 1 1/2 lbs. mussels
- 1 tbsp. Crisco oil
- 1 cup diced red potatoes
- 1 cup diced fennel
- 1 cup sliced leeks (cut in half horizontally first and rinse well)
- 1/2 tsp. Thai red curry paste
- 1/4 cup whipping cream
- 1 tbsp. lime juice
- salt and pepper
- 2 tbsp. chopped fresh Italian parsley
Bring the stock to a boil and add the mussels. Shake pan and cover until the mussels open up. Discard any that do NOT open. Remove the mussels from the shell and reserve. Reserve the broth in a separate bowl.
Heat the oil in a saucepan and add the potatoes, fennel and leeks and saute for 2 minutes. Add the curry paste and cook a further minute. Pour in the mussel cooking broth and bring to the boil, reduce heat to medium low and simmer for about 14-15 minutes until the vegetables are tender.
Add the mussels and cream to the pot and simmer for about 2 minutes. Stir in the lime juice and ladle into soup bowls. Top with the chopped parsley.
Oh, be sure to have a chilled bottle of Riesling on hand. Perfect together.
Lemon Thyme Buttermilk Biscuits
Okay, you know you are having company be it for Easter or perhaps at Spring break with the children. This, my friends is a wonderful way to serve biscuits with your breakfast fare. Goes really well with scrambled eggs and bacon. Add some chilled watermelon slices or berries, juice and coffee. There, I just gave you breakfast.
This can be made ahead, cut into rounds and chilled on a baking sheet for up to 2 hours.
- 2 cups flour
- 1 tbsp. baking powder
- 1 tbsp. Thyme, finely chopped
- pinch of salt
- 1 large lemon*
- 1/2 cup unsalted butter, cold and cubed
- 1 cup plus more for glaze of buttermilk
Preheat oven to 425 degrees
Place the flour, baking powder, thyme and salt in a food processor. Finely grate the zest of the lemon and add to the mix. Pulse to incorporate.
Add the cold butter, a few pieces at a time, and pulse until it resembles coarse breadcrumbs. Place this in a bowl and squeeze 2 tbsp. of lemon juice into the buttermilk to make a slightly sticky dough.
On a floured surface, put out the dough and gently knead. Pat the dough into a 1/2 inch thick round disc. Use a floured 2 1/2 inch cookie cutter and cut 12 rounds, placing them on a parchment lined cookie sheet.
Brush the tops of the biscuits with some buttermilk and bake until the become puffed and golden (13-15 minutes). Serve on a plate with butter and preserves on the table. Oohh these make my mouth water they are so incredibly light, tasty and ever so yummy.
* it just may take another half or whole smaller lemon to make the 2 tbsp.
Warm Chocolate Truffle Tarts With Hazelnuts
This will make even a person who doesn’t care for chocolate, melt! Oh my, is there such a person? Nah!
Tart Shells
- 1 1/3 cup flour
- 2 tbsp. sugar
- 2 tbsp. baking chocolate powder (unsweetened)
- 1/3 cup cold and cubed butter
- 1/4 cup 35-36% whipping cream
In a food processor, combine the flour, sugar and chocolate powder and sprinkle the cubed butter in. Pulse until it becomes fine crumbs and drizzle in the whipping cream until it all comes together. Squeeze tablespoons of dough into a ball and press into 1 1/4 inch mini tart pans. Prick dough with a toothpick and refrigerate for 15 minutes. Preheat oven to 350 degrees.
Filling
- 1/4 cup finely chopped hazelnuts, divided
- 2/3 cup whipping cream
- 1 egg
- 3 oz. bittersweet chocolate, chopped
- 1 tsp. vanilla
In a small saucepan heat the cream until just steaming. In a bowl, whisk the egg and gradually pour in half of the cream whisking constantly. Whisk the egg mixture back into the saucepan. Making sure to continue stirring, cook until slightly thickened and almost to the boil. Remove from heat and stir in the chocolate and vanilla. Stir until well blended and smooth.
Bake tart shells for 12-14 minutes or until firm. Let cool in the pan until firm enough to handle. Remove from pan. Sprinkle 1/2 of the nuts in the bottom of the tarts and spoon in the chocolate mixture. Finish off with the remaining nuts and serve warm.
One bite and you will be hooked and will not want to share……but you must. These are heaven sent!
Shitake And Spinach Stuffed Pork Tenderloin
Wow! I love pork tenderloin and this one is stuffed and served with an incredible yet elegant gravy. Read on!
- 2 tbsp. butter, divided
- 1 finely chopped onion
- 2 garlic cloves, minced
- pinch of dried thyme
- 2 cups shitake or white mushrooms, finely chopped
- 1/3 cup dry sherry, divided
- 2 cups chopped, fresh spinach
- 1 1/2 cups whipping cream
- 1 cup panko bread crumbs
- salt and pepper to taste
- 2 pork tenderloins, trimmed and butterflied
In a large skillet, , melt half the butter on a medium heat. Add the onion, garlic and thyme; cook, stirring for about 3 minutes until softened. Transfer half to a bowl and set aside.
Add the mushrooms to the skillet and cook for about 5 minutes until the mushrooms are browned. Add 2 tbsp. sherry (or you can use 1 tbsp. sherry vinegar) and boil, scraping the pan. Stir in the spinach until just wilted and transfer to a bowl, stir in 1/4 cup of the cream and bread crumbs. Lightly season with salt and pepper.
Preheat oven to 375 degrees. Working with one tenderloin at a time, press flat and pound until all is of equal thickness. Spread evenly with one half of the dressing. and using one long side, roll up (like a jelly roll) and tie up with twine to secure. Repeat with the second tenderloin. Season with salt and pepper.
In a clean skillet, brown the tenderloins on all sides. Place in a shallow baking dish, seam side down, and bake for about 25 minutes until there is only a hint of pink remains in the pork. Remove from the oven and let rest for 5 minutes, tented with tin foil.
Add the reserved onion mixture to the skillet to cook for about 3 minutes or until browned. Add the remaining cream and sherry. Boil gently for about 5 minutes until reduced and thickened. Keep warm. Using a serrated knife, cut into thick slices on the diagonal and serve with sauce over.
Scallop Cakes With a Cilantro Mayonnaise
This is a wonderful light lunch for 4. Try it…on the patio in the early spring days with a couple of friends and a glass of chilled wine such as a Sav. Blanc.
- 1/2 cup finely chopped onion
- 1 tbsp. olive oil
- 1 lb. sea scallops
- 1 1/2 cups panko crumbs
- 1 egg, beaten
- 1/4 chopped cilantro
- 2 tbsp. fresh Italian parsley, chopped
- 2 tbsp. peeled ginger, grated
- pinch of salt
- 2 tbsp. peanut oil
- 1/3 cup chopped cilantro
- 1 large lime
- pinch of cumin
- 3/4 cup mayonnaise
Saute the onion in the olive oil until soft. Cool and then transfer to a food processor. Add the scallops, 1/2 cup panko crumbs, egg, cilantro, parsley, ginger and salt. Pulse until almost smooth, making sure there are still bits of scallop. Cover and chill until cold.
Put the remainder panko crumbs in a bowl. Scoop 1/3 cup of the scallop mixture in your hands and form into a ball and shape into a 2 1/2 inch round flat cake. Roll in the panko crumbs and transfer to a parchment lined baking sheet. Repeat for the remaining mixture. (If making the day ahead, cover and refrigerate).
Preheat oven to 450 degrees. Heat peanut oil in a large skillet. Add two cakes at a time and cook until golden on both sides. Remove to the baking sheet. Repeat until all the cakes are done. Bake for about 7-8 minutes until cooked through.
Dollop two cakes per plate with the cilantro mayonnaise. Serve with steamed baby potatoes that have been drizzled with butter.
Cilantro Mayonnaise
- 1/3 cup chopped cilantro
- zest and juice from 1/2 large lime
- pinch of ground cumin
- 3/4 cup mayonnaise (not salad dressing)
Combine all the ingredients in a blender and whirl until well blended.
Lamb Pops For Game Night
The Oscars are on tonight or maybe you prefer to wait for game night, but these will definitely steal the show. It serves a small group of 10-14. Got the room?
- 2 x 600 g pkgs lamb (Frenched, rack)
- 300 ml jar whole, sweet red peppers, drained
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tbsp. tomato paste
- 1 tsp. Harissa spices (spicy chili paste), divided
- 1 tbsp. lemon juice
- 2 tbsp. finely chopped parsley
- 2 tbsp. lemon zest
Pat the red peppers dry, then chop and set aside.
Preheat a fry pan over medium heat and add the oil, onion and garlic. Cook until the onion starts to brown, but stirring constantly so the garlic doesn’t burn. Stir in the peppers, tomato paste, lemon juice and 1/2 the harissa blend. Stir constantly for about 5 minutes. Pour into a blender and puree until smooth. Transfer to a medium size bowl and stir in the parsley and lemon zest. Set aside.
Trim the lamb and cut into chops. Sprinkle both sides with freshly ground pepper. Heat a grill pan over medium heat and oil the pan.
Grill the chops 4-6 minutes each side for medium rare. Brush the red pepper mixture over the pops and serve warm.
Have small plates and tons of napkins on hand. Oh yeah, chilled beverages help as well.
Slow Roasting Veal With Balsamic Vinegar
You can buy veal, usually, in 1 lb. pieces or whole loins at about 3 lbs. If you are serving company, buy two pieces. This way, those who prefer a veal better cooked can have end pieces. It is tasty and could be served with orzo and broccoli. Just suggesting…..
- 3 lbs. veal tenderloin
- pinch of salt and pepper
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 cup finely chopped onion
- 2 garlic cloves, sliced
- 1/2 cup balsamic vinegar
- 2 tbsp. red wine (Merlot or Pinot Noir))
- 1 1/2 cups chicken stock
- 2 tbsp. butter
- 1 tsp. finely chopped Italian parsley
Preheat oven to 325 degrees. Sprinkle the salt and pepper and 2 tsp. rosemary over the veal, reserve the remainder.
Heat the oil and butter over high heat in a large skillet. Brown the veal all over (3 minutes each side) and place in a shallow roasting pan.
Pour off all but 2 tbsp. of the fat and add the onion, garlic and remaining rosemary. Saute for 1 minute then scatter into the roasting pan. Sprinkle in 2 tbsp. of the balsamic vinegar.
Bake for 25 minutes or until the veal is pink. Remove meat from the pan and add in the onion, garlic and any pan juices into the skillet. Place on medium high heat and add the red wine. Reduce until the wine has evaporated and add the stock, making sure to scrape up any ‘bits’ on the bottom of the skillet. Boil until reduced by half. Add remaining balsamic vinegar and return to the boil. Strain into a bowl and after reducing the temperature to low, add the butter and whisk to melt.
Taste and season if necessary and add the parsley. Thinly slice and drizzle the sauce over . YUMMMMMY!
Smoked Paprika Shrimp With Special Lime Dip
If you are planning company for Easter or perhaps planning a Bridal shower, this would be the perfect nibbler to have on hand (and show off)!
Shrimp
- 2 tbsp. coconut oil
- 1 shallot, minced
- 1 tbsp. smoked paprika (Hungarian is best)
- 2/3 cup Chardonnay wine
- 1 lb. jumbo raw shrimp, peeled and deveined
- 2 tbsp. chopped Italian parsley
In a large non-stick skillet, heat the oil over a medium high temperature and saute the shallots for about 2 minutes or until just starting to turn golden,. Add the wine and return to the boil and boil for 2 minutes or until reduced by half. Add the shrimp stirring constantly for approximately 4 minutes until the shrimp is pink and firm.
Lime Dip
- 1/4 cup sour cream
- 2 tbsp. mayonnaise (not salad dressing)
- 1 tsp. lime zest
- 1 tbsp. fresh lime juice
To make the dip, whisk together the sour cream, mayonnaise, lime zest and juice until completely integrated and smooth.
Put the dip in a very pretty bowl, along side the platter of shrimp. Be sure to have a separate bowl for the shrimp tail so people don’t put them in your plant pots. This will serve 8 so adjust accordingly to the number of people will be eating.
It goes without saying have on hand a container of party picks and napkins. Oh, did I forget to mention a glass of chilled wine as well? Silly me!
Spring Vegetable Paella
Normally Paella is made with seafood but, with Spring just around the corner, this is something we can make and really enjoy. Serve with fish, chicken or barbecued ribs.
This will serve 7-8 people
- 1 butternut squash, peeled, seeded, cut into wedges
- 8 oz. baby carrots, scrubbed and trimmed
- 8 oz. red skinned baby potatoes, quartered
- 1/2 cup olive oil
- pinch of salt and freshly ground pepper
- 1/4 cup Italian parsley, chopped
- 3 garlic cloves, minced
- 1 tbsp. paprika
- 1 tsp. saffron threads
- 1 medium onion, chopped
- 14 oz. can diced tomatoes with juice
- 2 1/4 cups Arborio rice, rinsed
- 4 cups vegetable broth
- 1 lb. asparagus, trimmed, cut in 1 inch pieces
- 14 oz. garbanzo beans, rinsed
- grated zest from 2 limes
Preheat oven to 425 degrees. Toss the squash, carrots, potatoes with 1/4 cup olive oil in a large bowl. Season with salt and pepper. Spread out on a parchment lined baking sheet and roast until all are tender and browning around the edges. This should take about 30-35 minutes.
Combine the parsley and garlic in a small bowl and stir in the paprika, saffron and set aside.
Heat the remaining 2 tbsp. oil in a large saucepan. Add the onion and sauté until soft. Add the tomatoes, rice and parsley mixture. Stir in the broth.
Bring to a boil then reduce to low heat. Cover and simmer for about 15 minutes. Stir in the asparagus and beans and heat through. Add the roasted vegetables. Season to taste.
Transfer to a large platter and sprinkle with the lime zest and some of the juice from the limes.
Savory Walnut Ravioli
- You would almost think this would be a dessert but it is a savory dish that pairs beautifully with spring lamb. It can also be used as an appetizer. By using prepared wonton skins, you take a gourmet dish and make it simple.
This will serve 6.
- 3/4 cup ricotta cheese
- 3/4 cups Gorgonzola cheese, crumbled
- freshly ground pepper
- 3 tbsp. chopped walnuts, toasted
- 36 prepared wonton skins 3″ x 3″
- 3/4 cup butter
- 1/2 cup chopped walnuts, toasted
- 3/4 cup grated parmesan cheese
For the filling mix together the ricotta and Gorgonzola cheeses, pepper and 3 tbsp. walnuts. Drop 2 generous tsp. of filling onto 18 wonton skins. Dampen the top edges with water. Top each skin with another wonton skin and press to seal.
Gently drop the ravioli into the boiling water. Cook for 2 1/2-3 minutes or until the ravioli rises to the surface. Drain carefully with a slotted spoon. Place 3 ravioli on each serving plate.
Melt the butter in a saucepan then heat the walnuts in the butter. Spoon butter and walnuts over the ravioli and sprinkle parmesan cheese over.
Oh my goodness…..yummy!
Warm Trout Salad with Baby Spinach and Lentils
This makes a nice light meal (be it lunch or dinner) and really tasty. This will serve 4, so it can be a make once, eat twice meal also. Just hold back on the dressing until actually serving.
- 1/2 cup French lentils (try Bulk Barn)
- 1 shallot, finely diced
- 2 tbsp. red wine vinegar
- 1 tsp. grainy mustard
- pinch of salt
- 1/3 cup olive oil
- 1/4 cup pancetta, finely diced
- 2 tbsp. parsley, chopped
- 1 large bunch of baby spinach and arugula mix, stemmed, washed and dried
- 4 x 5 oz. trout fillets, about 1 inch thick
- 1 tbsp. olive oil
Pick through the lentils and remove any stones and wash thoroughly. Put in a large pot of water and bring to the boil. Turn down the heat and let simmer until tender but not mushy.
Put the pancetta in a fry pan with olive oil and cook until crispy and brown. Keep in the pan. While the lentils are still cooking, mix together the vinegar, mustard and salt in a bowl. Whisk in the remaining oil until well combined.
Drain the lentils and combine with 2/3 of the dressing. Add the parsley and let sit for an hour.
Preheat the oven to 350 degrees. Preheat a skillet with a tbsp. of oil and cook the fillets until golden on one side. CAREFULLY turn over and place in the oven for 8-10 minutes.
Add the lentils to the pancetta in the fry pan and heat through over a high heat.
Toss the spinach/arugula mix with the remaining dressing and divide equally among the plates. Place the fillet on top and spoon the lentils over the fillet.
Pour a glass of the chilled grape and enjoy! This is sumptuous.