This is a little ‘over the top but with Easter coming in the not too distant future and summer entertaining in the forefront, this will put you in a class all by yourself (head of the Class). One thing is you can change the cauliflower colour from white to buying the purple or green type and showing off even more. Let’s go.
- 1/2 head Cauliflower
- 1 tbsp. butter
- 2 cups really cold whipping cream
- 1 tsp. unflavoured gelatin
- fine sea salt
- 1 oz. salmon roe
- freshly ground white pepper
Cut the cauliflower into small pieces and place in a pot. Add the butter and just enough water to cover the cauliflower. Cover and over medium heat bring to a simmer until very tender. Drain well and puree the cauliflower in a food processor.
Place the cream in a small pot, sprinkle the gelatin over the top. Let sit about 5 minutes and then bring to a simmer. Simmer long enough to dissolve the gelatin. Let cool to room temperature then gently combine with the cauliflower puree. Do not whip it. Now press this through a fine mesh sieve into a bowl. Season with salt and pepper.
This should be served in shot glasses or cordial glasses. Place about 20 of them on a tray, fill each glass and then cover with plastic wrap and place in the refrigerator for a minimum of 1 hour.
Remove the glasses from the refrigerator when ready to serve, top with a small dollop of salmon roe and serve on a pretty platter while still cold.
I know and if you are smart, you should blush with all the compliments being showered on you. Serve with a perfectly chilled white wine.
Shrimp And Scallops in Limes
I know…who would think it at this time of year? Well, entertaining is a great task to take on and this will simply put you at the top of the heap. Ready?
- 3 large limes
- 3/4 cup coconut oil
- 1 garlic clove, minced
- 1 tsp. fresh grated ginger
- 1/2 cup fresh lime juice
- 1/3 cup white wine
- pinch of salt and pepper
- 1 lb. medium shrimp, peeled and deveined
- 1/2 lb. scallops
Wash the limes and pat dry. Cut in half lengthwise, squeeze out the juice and measure 1/2 cup. Scrape out the pulp and set aside.
In a large skillet, heat 2 tbsp. oil and add the garlic and ginger. Saute until golden and add the remaining oil, lime juice, wine, salt and pepper. Add the shrimp and scallops cook, stirring constantly for about 4-5 minutes.
Spoon the mixture into the lime shells (be sure to scrape out the pulp first). Garnish with some lime zest and add a beautiful salad.
Cheese Biscuits With A Bite
If there was one major draw back for me (and my waistline is proof) it would be a great biscuit. To me it is like biting into a cloud, so I am going to share this with you. See? I’m so ….uh, don’t finish that statement.
- 2 cups flour
- 1 tbsp. baking powder
- 1/3 cup shortening, cold
- 3/4 cup milk (approx.)
- 1 cup grated cheese (yellow or white cheddar)
- 3-4 drops of hot sauce
- egg wash
Mix the dry ingredients and cut in the shortening until pea size crumbs.
Add the hot sauce to the milk and now add most of the milk, stir to mix (do not over mix). If needed, add a bit more milk to make a soft dough. Stir in the cheese.
Knead on a floured surface 10-12 times.
Form into a large ball and pat lightly out to make a ball that is 1/2 inch thick.
With a floured cutter, cut into triangles and place on a parchment lined baking sheet. Brush with the egg wash and bake for about 12-15 minutes until golden brown on top.
Serve warm with butter and a pot of fresh coffee. Invite a friend over to share….or not!
Stacked Potato Latkes With Smoked Salmon and Cream
What a delightful appetizer to serve on a special occasion i.e. Easter perhaps?
- 3 medium sized russet potatoes
- 1 tsp. lemon juice
- 1/4 cup finely minced yellow onion
- 1 large egg, whisked
- 1 tsp. minced fresh dill
- 1/2 tsp. grated lemon zest
- pinch each of salt and freshly ground pepper
- 1/2 cup olive oil, plus a little extra
- 1/2 lb. thinly sliced smoked salmon
- 1/2 cup whipped plain cream cheese
- 1 lemon, cut into wedges
Preheat oven to 200 degrees. Place a wire rack on a baking sheet and slide into the oven. Line a plate with a paper towel and set aside.
Peel the potatoes and grate by hand using the larger holes of the hand grater. Transfer to a bowl of cold water with lemon juice as they are grated. Drain really well in a colander and spread out on a large, clean tea towel along with the minced onion.
Roll the towel up jelly roll style and wring out as much of the water as possible. Place in a large bowl and add the egg, lemon zest, salt and pepper.
Using a heavy bottomed fry pan (cast iron?) and heat 2 tbsp. olive oil until shimmering. Working in batches of 4, ladle 2 tbsp. each of the potato mixture into the hot pan, pressing each one into 2 inch rounds. Cook until the undersides are golden (approx. 5 mins.). Gently flip and continue to cook another 5 minutes. Both sides should be golden in colour, crisp and fully cooked.
Remove as they are done and[place on the paper towel to absorb the excess oil. Transfer to the wire rack to keep warm while you continue cooking the other latkes. You should have enough mixture to make 16 latkes.
Stack 4 latkes on each plate, top with 2 oz. of the smoked salmon and a generous dollop of the whipped cream cheese. Garnish with lemon wedges and serve with a crisp cold salad.
Super Bowl Third Quarter Meal
I, like the rest of the world, seem to be interested in the Super Bowl beit the game or just the commercials, but this may help you get through the day with the least amount of work.
Mini Grilled Cheese and Ham Pumpernickel Sandwiches
- 1/4 cup butter
- 1 tbsp. finely chopped fresh sage
- 32 cocktail size pumpernickel bread slices
- 1 cup coarsely grated Havarti cheese
- 1/2 cup grated cheddar cheese
- 8 thin slices of ham, each cut in half
Melt butter in a saucepan over medium heat. Pour half in a small bowl and set aside. Add sage to the remaining butter in the saucepan and stir for 30 seconds.
Arrange 16 slices of the bread on a clean surface and brush lightly with the sage butter. Mix together the cheeses and divide among the slices.
Fold half slices of the ham to fit over the cheese.
Top with remaining bread, pressing to adhere. Brush the tops of the sandwiches lightly with the butter. Heat a large fry pan on medium heat and place four sandwiches, butter side down in the pan and grill until golden (4-5 minutes). Brush the top of the sandwiches with butter and turn over, cooking until the cheese melts, about 3-4 minutes. Transfer to a cutting board and cut in half. Repeat with the remaining sandwiches.
Serve with a Chipotle Spiced Tomato Soup – recipe follows.
Chipotle Chili Tomato Soup
- 2 x 28 oz. can of whole tomatoes in juice
- pinch of cumin seeds
- 3 tbsp. olive oil
- 1 small yellow onion, peeled and coarsely chopped
- 2 garlic cloves, minced
- 2 tsp. freshly grated fresh ginger
- 1 small chipotle chili, finely chopped
- 2 cups chicken stock
- 1 tbsp. white sugar
- sea salt and freshly ground pepper to taste
In a blender or food processor, puree the tomatoes with juice. Set aside.
Heat a large saucepan over medium heat and add the cumin. When they begin to sizzle, add the oil, onion, garlic and ginger. Saute until the onion is soft (4-5 minutes).
Stir in the chipotle, chicken stock, sugar, salt and pepper to taste. Simmer uncovered, stirring occasionally for 20 minutes. Working in small batches, transfer soup to a blender and process until completely smooth. Serve in small cups with the mini cheese sandwiches and you just scored a touchdown.
Yahoo! Yummy.
Chicken Skewers With Lemon Yogurt Sauce
This spiced chicken is served with a the velvety sauce and is spectacular. Don’t miss out. Make it and everyone will be looking for more.
- 2 tbsp. coconut oil
- 1 tsp. grated lemon zest
- 1 tsp. paprika
- 1 tbsp. chopped fresh Italian parsley
- 2 cloves garlic, minced
- pinch of cayenne pepper (2 if you are braver)
- 12 oz. chicken breasts, boneless and skinless
- pinch of salt
In a bowl, whisk together the oil, lemon zest, paprika, parsley, garlic and cayenne.
Cut the chicken crosswise into 1/2 inch strips and add to the oil mixture and toss to coat completely. Thread onto wooden skewers (ones you have soaked in water for an hour).
Place on an greased foiled lined baking sheet. Broil 6 inches from the broiler until no longer pink inside (it should take about 5 minutes). Season with salt and serve with the delicious Lemon Sauce below.
Lemon Yogurt Sauce
1 cup Greek yogurt
1 tbsp. chopped parsley
1/2 tsp. grated lemon zest
1 tsp. lemon juice
pinch each of salt and pepper
Line a sieve with cheesecloth set over a bowl. Spoon in the yogurt and let drain in the refrigerator for an hour.
In a bowl, whisk together the yogurt, parsley, lemon zest and juice, salt and pepper.
Serve with the chicken skewers and people will be licking the Lemon Yogurt bowl clean. Simply a great Appetizer to set out.
Grilled Summer Vegetables As An Appetizer
When we were in France a few years ago, this was served as the appetizer. Pre-grilled ahead of time, served at room temperature and ever so tasty. I absolutely loved this. Try it and serve on a pedestal cake plate for dramatic service.
When preparing to grill, brush a little olive oil over them and when cooked, brush with melted butter, season with salt and pepper.
Asparagus Spears
Snap off touch bases and precook for 2 minutes. Tie 3-4 bundles together with green onion tops. Grill 5 minutes. Set aside. Remove the onion tie.
Baby Carrots
Cut off the top, leaving about 1 inch. Wash and scrub only. Precook 3 minutes, Grill for 4-5 minutes. Set aside.
Eggplant
Cut off the top and blossom ends. Cut in 2/4 inch circles. Grill only for about 6-7 minuates. SEt aside.
Fennel
Cut off the feathery ends, snip of the stems. Precook whole bulbs 8 minutes. Cut into 6-7 wedges and grill for about 8-9 minutes.
Bell Peppers
Remove stems, quarter the peppers and remove seeds. Cut into 1 inch strips. Grill for about 8 minutes.
Little Baby Potatoes
Scrub only and pre cook for about 6 minutes. Drain and grill for about 6-8 minutes. Set aside.
Hard Boiled Eggs
Boil 6-8 eggs for correct doneness, peel and let cool down. Cut in quarters.
Serve on a platter or raised plate, with a mustard aioli. It is sooooo tasty. Beyond the above vegetables, have on hand radishes, pickles, crackers or baguette slices.
Pad Thai Shrimp Patties With Pineapple Relish
My husband makes THE best Pad Thai Shrimp and this is another take on it. This recipe can be used as an appetizer or simply on the patio with ice cold drinks, enjoying both the warm weather and friends.
Shrimp Cakes
- 1 lb. peeled and cleaned shrimp
- 1 tbsp. grated ginger
- 1 green onion, finely chopped
- 2 tsp. fish sauce
- 1/2 tsp. your favourite chili garlic sauce
In a food processor, finely chop the shrimp, ginger and onion, pulsing only about 6-7 times. Scrape out into a bowl. Gently stir in the fish and chili sauces.
With wet hands, shape 1 tbsp. shrimp mixture into 1/2 inch thick patties. Place on a parchment lined tray, cover with plastic wrap and place in the refrigerator for 30 minutes.
Pineapple Relish
- 1/2 cup diced fresh pineapple
- 2 tbsp. minced fresh coriander
- 2 tbsp. diced sweet red pepper
- 2 tsp. sesame oil
- 2 tsp. rice vinegar
- 2 tbsp. vegetable oil
Drain the pineapple. In a bowl mix together the coriander, red pepper, vinegar and oil. Set aside.Don’t add the pineapple yet.
In a large non-stick fry pan, heat half the oil over a medium temperature, cook half the shrimp cakes, and using two spatulas, turn once. Continue cooking until pink throughout and firm to the touch (about 3-4 minutes).
Transfer to paper towel lined tray.
Wipe out the pan and repeat the process with the remaining oil and shrimp cakes. Transfer all the cakes to a platter.
Add the pineapple to the relish mix and spoon onto each cake. This recipe should make 28 cakes. Enjoy! Oh, you’re welcome.
Chicken Satay With Peanut Sauce
Everyone will enjoy these – food on a stick! How easy is that? You can also use beef and, if allergies are in the mix, make a vegetable wonton dipping sauce as a complement to either protein.
- 2 tbsp. soy sauce
- 1 tbsp. vegetable oil
- 1 tbsp. lemon juice
- 2 tsp. chopped garlic
- 1 tbsp. light brown sugar
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. turmeric
- 1 1/2 lb. boneless, skinless chicken breast, sliced 1/4 inch thick
Combine all the ingredients except the chicken together in a medium bowl. Add the chicken (or beef) and toss to coat. Cover and marinate for one hour in the refrigerator.
Thread the meat onto skewers and working in batches, grill on the bbq for 1-2 minutes per side or until the chicken is cooked through.
Peanut Dipping Sauce
- 1 tbsp. vegetable sauce
- 1/4 cup chopped red onion
- 2 tsp. chopped garlic
- 1/4 tsp. chili flakes
- 1 cup coconut milk
- 2 tbsp. soy sauce
- 2 tbsp. ketchup
- 2 tbsp. lime juice
- 1/2 cup smooth peanut butter
- 2 tbsp. water (optional)
Heat oil in a saucepan over medium heat. Add the onion and saute until soft. Add the garlic and chili flakes and saute for 1 minute. Add the coconut milk, bring to a boil , cooking for 4 minutes or until reduced and thickened. Remove from the heat. Stir in the soy sauce, ketchup and lime juice. Allow the mixture to cool down to room temperature.
Sir in the peanut butter. If the sauce appears to separate or is too thick, add the water, whisking to incorporate. Serve with the chicken.
Yummmmm! This serves 4. Double it up and use beef in one and chicken in the other for a fun night.
Polenta Cakes With A Tomato-Chipotle Sauce
If you are always looking for something a little different, these take the ‘cake’, so to speak. They can be used as an appetizer or as a side dish for your entre. Spicy but not over-bearing. Start the day before you wish to use them. Takes a bit of time to start but oh-so worth it.
This will serve 4-6 people.
Tomato-Chipotle Sauce
- 4 medium size tomatoes, quartered (about 1 lb.)
- pinch of sea salt
- 2 large garlic cloves, chopped
- 1 large shallot, chopped
- 1 small zucchini, trimmed and diced
- 1/4 cup olive oil
- 1 tsp. sea salt
- pinch of cumin
- 1 tbsp. brown sugar
- 1 chipotle pepper canned in Adobo sauce, finely chopped
Preheat oven to 275 degrees. Placed tomatoes on a large parchment lined baking tray. Scatter the garlic, shallot, zucchini and red pepper around and sprinkle lightly with the sea salt. Drizzle with olive oil and bake for about 90 minutes or until they are wrinkled and soft. Make sure to stir them about every 15 minutes so they don’t burn and ensure they all cook evenly.
Remove from the oven and peel the skins from the tomatoes. Transfer to a saucepan and add all the vegetables and pan juices. Sprinkle with the cumin and sugar. Add the chipotle and cook for about 20 minutes or until thick. Add a little more sugar to taste. Set aside. Cover with plastic and refrigerate. Just re-heat before serving.
Polenta Cakes
- 4 cups vegetable stock
- 1 cup cornmeal
- 2 tbsp. unsalted butter
- pinch of salt
- 1 cup Asiago cheese, finely grated
- Flour for dusting
- butter lettuce
- fresh basil, finely shredded
Bring the stock to the boil and add the cornmeal, stirring constantly. Reduce heat to low and stir until very thick. (12-15 minutes), Stir in the butter, salt and 1/4 of the cheese, stirring until melted. Spread polenta on an oiled baking sheet , smooth the top with an off-set spatula. Cover with plastic wrap and refrigerate over night.
To fry the polenta, preheat the oven to 300 degrees. Cut the polenta in 2 1/2 inch rounds. Dust them lightly with the flour. Fry in a hot, well oiled skillet until golden on the bottom. Flip and transfer to a parchment lined baking sheet, Sprinkle with the remaining cheese and set in the oven just to melt the cheese.
To serve, place a butter lettuce leaf on the plate, rest a couple of the cakes against the leaf. Spoon warmed Tomato-Chipotle sauce over and garnish with a pinch of the shredded basil.
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!
Easy Potato Latkes
Even if you do not celebrate Hanukkah, make these up and serve with baked ham or a lovely chicken dish or just alone. They are truly yummy.
- 2 eggs, beaten
- 2 minced cloves of garlic
- pinch of salt
- 1 1/2 lbs. russet potatoes, peeled (these make the best crunchy latkes)
- 2 tbsp. Crisco oil
Combine the eggs, garlic and salt and set aside. Grate the potatoes on the fine side of the grater and add to the egg mixture. Note: do not use frozen potatoes.
One half cup at a time, squeeze out all the moisture from the potatoes over a small bowl. Make into 2 1/2 inch patties.
Heat the oil in a large skillet on medium and carefully slide in the patties and cook for about 2minutes and turn over, cooking a further 2 minutes. Repeat until all are cooked. Drain on paper towels and serve warm with chilled applesauce and creme fraiche.
If you need to, add more oil to accommodate finishing all the latke cakes.
Okay, you’re welcome. Enjoy!