This is so easy but is wonderful to eat. Try it with a glass of white, crisp wine and you will see what I mean.
- Tomato slices
- Mozzarella cheese slices
- Chiffinade fresh basil
- Extra virgin olive oil
On small plates, arrange the tomato slices and cheese, alternating in a circle on the plate.
Carefully arrange fresh basil on top and sprinkle with extra virgin olive oil. As this is the start of the dinner, I would probably use maybe three slices of each per plate.
Note: Again, this is so simple but the presentation makes it look like more than it is. A feast for the eyes makes the stomach want it.
Try it and let me know.
Tomato, Mozzarella Cheese Plate
- Tomato slices
- Mozzarella cheese slices
- fresh basil, sliced really thin
- Extra virgin olive oil
On small plates, arrange the tomato slices and cheese, alternating in a circle on the plate.
Carefully arrange fresh basil on top and sprinkle with extra virgin olive oil. As this is the start of the dinner, I would probably use maybe three slices of each per plate.
Note: Again, this is so simple but the presentation makes it look like more than it is. A feast for the eyes makes the stomach want it.
Brandied Cheddar Cheese/Pecan/Pear Crostini
Company coming? This is a great way to show them you want them there.
Serves 4
- 4 oz. crumbled cheese
- 2 tbsp. butter
- 2 tbsp. brandy
- 1/4 cup chopped pecans
- 16 baguette slices
- 1 red skinned pear, thinly sliced
Preparation: Turn broiler on.
Make sure cheese and butter are at room temperature. Mash with a fork until smooth. Stir in brandy and add to the cheese mixture. Place baguettes on a cookie sheet, toasting one side under the broiler. Remove from the oven and on the untoasted side, add a slice of pear and top with a tsp. of the cheese mixture.
Broil four to six inches from the broiler for about two minutes or until it gets bubbly.
It is soooo scrumptuous and wonderfully different from the usual. Company will truly love it.
with a fork until smooth.
Stir in brandy and pecans and add to the cheese mixture. Place baguettes on a cookie sheet. Toast one side under the broiler, turn and place slice of pear on the untoasted side and top with a teaspoonful of the cheese mixture.
Broil four-five inches from heat for about two minutes or until the cheese becomes bubbly.
Serving: Use small individual plates with spreader knives. Use a fresh cloth napkin (not paper) and your guests will take notice. They may not say anything, but they will notice. If you have an IKEA near you, a Dollar Store Outlet or even Costco you can purchase plates and spreader knives for only a couple of dollars. Keep them aside and use them just for your dinners.
Chef Pilon’s Crab Cakes
We were in a restaurant in Tofino and I tried these cakes. They were so fabulous I asked the Chef if he would share. Guess what? Here is the recipe I asked Chef Pilon for. With his permission, I give it to you here. These have to be the very best you will ever have. Looks a little frightening but it isn’t. It is well worth the effort.
Firstly:
- 1/4 cup mayo
- Juice of 1 lemon
- 2 tbsp grainy Dijon mustard
- 1 tbsp each of fresh parsley, dill and chervil
- 1 tsp. of both Tabasco and Worcestershire sauce
- Salt and pepper to taste and briskly whisk
Secondly:
- 1 finely chopped shallot
- 5 x 1/2 inch slices of whole leek (white part only) chopped fine
- 2 garlic cloves, minced
- 1 small stick of celery (peeled), minced
- Salt and pepper to taste
- Enough Brandy to deglaze the fry pan
Saute the above with 1 tsp. each butter and extra-virgin olive oil. Finally, deglaze with a little Brandy and remove from heat and let cool.
Crab Cake Mixture:
- 1 lb. can of crab claws and bodies
- 1 lb. peeled, cleaned and freshly steamed shrimp.
- 1/2 cup panko crumbs (not bread crumbs)
- 2 large eggs
Once the shrimp are steamed, cool them down and medium chop. Add this mixture to both the first and second (now cooled down) mixes.
Line baking sheet with waxed paper. Mix the above ingredients gently making sure to break up the crab meat slightly. Let stand for 10 minutes.
Place an additional 1/2 cup panko crumbs on baking sheet and spread evenly.
For crab mixture, using 1/4 measure cup and form into a small patty. Press both sides of the patty in the crumbs. Cover and refrigerate for 1 hour. Melt 1 tbsp (15ml) and 1 tbsp (15ml) extra virgin olive oiling each of two large fry pans over medium heat.
Press both sides of the patty into the panko crumbs to coat. Cover and refrigerate for 1 hour.
Add 1 tbsp. butter and 1 tbsp. extra virgin olive oil in each of two large fry pans over a medium high heat. Add crab cakes to skillet and cook until golden brown on both sides (about 5 minutes total).
Arrange 2 crab cakes on a plate and top with a mixture of 1 tbsp. mayo, Dijon mustard and cayenne.
The texture is crispy on the outside and soft on the inside.
Presentation:
You could just put them on a plate and leave it at that. To move the scale up a notch, place one cake in the middle of your serving plate. Arrange the second one leaning up against the edge of the first cake and drizzle the sauce over the top. Add a sprig of parsley on the side with a thin slice of lemon partially covering the parsley. At any discount store you can find long, thin, forks used for seafood; put these out and voila! It is very impressive.
Note:
Panko crumbs are Japanese bread crumbs and we buy them in a bag. Your grocer may have them in a box. If you can’t find them, go to a small Asian grocery store. They truly make the difference both in flavour and texture.
Onion and Apple Curry
This is another quick mini quiche for entertaining the masses. Try this one and you will see.
- 1 small onion
- 1 small granny smith apple, peeled, cored and grated
- 1/4 – 1/2 tsp. curry powder
- 2 large, eggs, lightly beaten
- 2 tbsp. heavy cream
- cheddar cheese, grated
- pastry shells
Put a little oil in frypan. Lightly brown a small, thinly sliced onion, then add a small, peeled and grated granny smith apple. Add 1/4 to 1/2 tsp. curry powder and stir for one minute. Cool slightly.
Spoon heaping teaspoons into pastry tarts. Mix 2 lightly beaten eggs and 2 tbp. heavy cream into each tart to cover the onion. Sprinkle with some grated cheddar.
Bake at 400 degrees for 15-18 until top is puffed up and golden in colour.
If you sample these, I am told you will never stop ‘sampling’.
Taste Rating: 7.8
My error
I went back upstairs and actually read what we were having for dinner. Scrap the salad and changed it for seared scallops. Wow my mouth is watering now. I just decided to have the pear martini to start. Damn, I can do this……lol
It’s getting to be that time!
The invites are starting to come fast and furious and you don’t know what to do. First, don’t panic. Grab a coffee and write a few things down. Who, What, When, Wear (no mistake) and we all know the Why.
Set the ambience for the evening and get the signature drinks ready to be made, and serve this, as a great starter.
Pear Toasties
Slice a baguette in horizontal slices and lightly toast one side. Place a thin slice of ham, top with sliced pears and add a wedge of brie, a light sprinkle of pepper and heat in the oven for about 5 minutes. Oven should be 475 degrees.
If you wish, change it by using sliced fresh apricots and camembert cheese.
Taste Rating: 8.9
Salmon/Pecan Nuggets
We have always loved entertaining and, therefore, always trying new foods out. This is a foodie’s delight.
- 1 lb. skinless salmon fillets (fresh or frozen) about 1 inch thick
- 2 tbsp. water
- 2 tbsp. soy sauce
- 1 tbsp. fresh ground ginger
- 2 tsp. cooking oil
- 1 tbsp. cooking oil
- 1 tbsp. or more toasted and finely chopped pecans
Procedure:
Thaw fish, if necessary. Rinse and pat dry. Cut into 1 inch chunks. Place fish in a plastic bag. Make a marinade of water, soy sauce, ginger and oil; close the bag and marinate at room temperature for 30 minutes.
In a large skillet or wok heat the tbsp. of oil over medium heat. Drain the trout and toss in the marinade. Cook half the trout for about 4 minutes or until flaky and remove from heat.
Cook and stir the remaining chunks and drain all on paper towels, Sprinkle with pecans, Serve warm with rice or a crisp salad.
This makes about 22 appetizers. I really like the pecans, so I use more, but that’s just me.
Taste Rating: 8.8
Red Pepper Spread
This is a wonderful spread to use when wanting a hors d’Oeuvre to put out.
- 1 tub spreadable Philadelphia cream cheese
- 1 can chunky crabmeat
- 1/2 cup Armstrong aged cheddar cheese (aged old )
- 1/2 cup finely chopped red pepper
- 1 tbsp. Dijon mustard
- Crackers such as Raincoast Crisps
Preparation: Mix all ingredients together and refrigerate at least one hour. Serve with Raincoast Crisps, crackers or toasted baguette slices. You want to be able to spread this on crackers so you might have to add a tsp or two of cream to make the right consistency.
You will need spreader knives for each guest.
Serving an elegant dinner doesn’t have to cost the earth, but with a different twist on things, it will be elevated to that level and you can see how easy it is to get into the groove.
Taste Rating: 9