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5 ounces goat cheese, or marscapone cheese
1 egg
1/3 cup light cream
1 tablespoon flour
1/2 cup fresh basil, chiffonade
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
2 slices bread, toasted
2 cloves garlic
Combine cheese, egg, cream, and flour mix until smooth.
add basil.
Place toasted bread and peeled garlic in mini-chop or blender.
Place cherry tomatoes in glass baking dish large enough to hold in 1 layer with 1 tablespoon olive oil.
Spread cheese mixture over tomatoes, sprinkle with garlic bread crumbs and drizzle with 1 tablespoon olive oil.
Bake at 425 for 15-18 minutes. Serve warm or room temperature
Enjoy and Bon Appetit! – Chef Diane
* Chiffonade is a fancy word for thin ribbons. Because basil tends to turn black after being cut its the best way to cut it. The first step is to stack your basil leaves into a neat pile. Place the largest leaf on the bottom of the stack and stack them roughly according to size. You will notice the your basil leaves have a natural tendency to curl. it is a good idea to place the leaves so that they are curling upward. This will make them easier to roll.
Once your leaves are all nicely stacked, roll them up like a cigar. Hold the roll tightly so that it does not come undone, but keep your fingers out of the way when cutting. Using a sharp knife, slice the leaves across into thin, evenly sized stips. If your recipe calls for your basil to be sliced chiffonade style, you’re done. You will now have a beautiful pile of fresh basil confetti to sprinkle on top of your dish. You may also see this referred to as a julienne cut or julienned basil leaves.
1/2 cup bulgur
1/2 teaspoon salt
2 tablespoons fresh lemon juice, or to taste
2 tablespoons olive oil
2 cloves garlic minced
1/2 cup minced fresh parsley leaves
1/4 cup chopped fresh dill
3 tablespoons chopped fresh mint
3/4 cup chopped seeded cucumber
1/2 cup quartered cherry tomatoes
1 scallion, sliced thin
In a small saucepan combine the bulgur, the salt, and 3/4 cup water and simmer the mixture, covered, for 12 to 15 minutes, or until the water is absorbed. Transfer the bulgur to a bowl, let it cool for 10 minutes, and stir in the lemon juice, the oil, the garlic, the herbs, the cucumber, the tomatoes, the scallion, and salt and pepper to taste.
1 pie crust, unbaked, homemade or store bought
1 egg white
3 tablespoons Gruyere cheese, or Swiss, grated
3 tablespoons extra-virgin olive oil
1 red onion, halved and thinly sliced
1 1/4 teaspoons kosher salt
1/4 teaspoon sugar
8 ounces radicchio, halved and thinly sliced
1 teaspoon balsamic vinegar
4 large eggs
1 cup heavy cream
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
1 tablespoon unsalted butter, cubed
Preheat the oven to 375 degrees. Press pie crust (homemade or store bought) into a 9-inch pie pan. Line the dough with foil or parchment paper and fill with pie weights, rice or dried beans. Bakes for 20 minutes and then remove the pie weights and foil and bake for an additional 5-7 minutes or until crust is lightly golden. Take the crust out of the oven and sprinkle two-thirds of the gruyere or swiss cheese on the bottom in an even layer. return the crust to the oven and bake for an additional 10-13 minutes.
Meanwhile, in a large pan, heat 2 tablespoons of oil over medium heat. Add the onion, 1/2 teaspoon of salt and sugar and cook, stirring occasionally, until the onion is soft and browned, about 15 minutes. Stir in the radicchio and the remaining tablespoon of olive oil and 1/4 teaspoon salt and cook, stirring constantly, until the radicchio is very wilted and the mixture forms a jam-like consistency, about 10 minutes Stir in the balsamic vinegar and cook for 1 more minute.
In a medium bowl, whisk together eggs, cream, nutmeg and the remaining 3/4 salt and pepper. When the crust is lightly browned and the cheese is melted, sprinkle on half of the onion-radicchio mixture and carefully pour in the egg mixture. Dot the top with pieces of butter and return to the oven to bake for 25-35 minutes, until the top of the quiche is puffed up and golden and the middle is set.
Allow the quiche to cool slightly, about 10 minutes. Serve topped with the remaining onion-radicchio mixture.
1 1/2 pounds tomatoes, cored and sliced 1/4 inch thick
salt and pepper
2 tablespoons olive oil
2 cups onions, chopped
6 corn on the cob, fresh, or 4 cups frozen corn, thawed
2 tablespoons garlic, chopped
1/4 pound spinach, cleaned, dried and cut into 1/4-inch julienned strips (2.5 C packed)
1 cup half and half
2 eggs
2 egg whites
1 teaspoon salt
3/4 teaspoon black pepper, fresh ground
1/8 teaspoon cayenne pepper
1 1/4 cups Gruyere or Swiss cheese, grated (4 to 5 ounces divided)
5 tablespoons parsley, chopped
cooking spray
Place sliced tomatoes on double layer of paper towels. Sprinkle them lightly with salt and black pepper and cover with another double layer of paper towels.
In large heavy skillet over medium heat, heat olive oil until hot. Add onions and corn kernels and cook, stirring constantly, until softened, about 6 minutes. Add garlic and spinach, and cook and stir 1 minute more. Remove and add to large bowl. Let cool 10 minutes.
In mixing bowl whisk together half and half, eggs, egg whites, 1 teaspooon salt, 3/4 teaspoon black pepper and cayenne pepper. Add to corn mixture and stir well. Stir in 1/2 cup of cheese and 2 tablespoons of parsley.
Penne, Green Beans, and Potatoes with Basil Pesto
Pesto:
1 cup basil leaves lightly packed
1 clove peeled garlic
1/8 teaspoon salt
1/4 cup grated Parmesan Cheese
1/4 cup extra-virgin olive oil
1 tablespoon pine nuts (optional)
1/2 pound new potatoes, peeled and cut into 1/2 inch chunks
1 1/3 cup penne pasta, uncooked
1/2 pound green beans, trimmed and cut into 1 1/2-2 inch lengths
cherry tomatoes – cut in half (optional)
Pesto: Combine basil, garlic, salt, and cheese in a blender or food processor; pulse to roughly chop and then add olive oil in steady slow stream to combine. Add pine nuts if using and pulse to chop.
In a large pot heat 12 cups of water, when water comes to a boil add 1 tablespoon of salt. Add potatoes and cook for 3 minutes, then add pasta and cook an additional 8 minutes. Add green beans and cook for 4-6 minutes until pasta is cooked and beans are tender. Drain and toss with basil pesto. Serve warm or room temperature. Garnish with additional grated cheese or toasted pine nuts if desired. You could also add some halved cherry tomatoes.
You can substitute the prepared pesto if you would like. A few things I really like about this recipe is you only have to boil one pot of water and the combination of pasta with potatoes and green beans is the perfect accompaniment to chicken, steak, pork, or fish. Whole wheat pasta can be substituted as well, just be aware that you may need to adjust the cooking time. It’s good hot or room temperature and keeps several days in the refrigerator.
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