4 February 2012 Easy and Elegant 4-Course Valentine’s Day Dinner

Easy and Elegant 4-Course Valentine’s Day Dinner

February 4, 2012 By

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Here are four, simple-to-make dishes along with wine pairings that are sure to show your loved one(s) how much you care.

BONUS – breakfast:  Strawberry and Nutella-Stuffed Crepes

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Cheers,

Veronique

 

Filed Under: American, Beef, Breakfast, Canadian, Cheese, Desserts, Entrees, French, Fruits, Other Neat Things, Soups, Starters Tagged With: , , ,
15 December 2011 Savory Cheese Tartlets with Blackberries

Savory Cheese Tartlets with Blackberries

December 15, 2011 By

I got this recipe from the fine folks at Driscoll’s® and had to share it as it is perfect for holiday entertaining.

Filling Ingredients:

  • 5 oz. rindless goat cheese, at room temperature
  • 3 oz. cream cheese, at room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. minced fresh thyme
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 Tbsp. honey, preferably full flavored, such as chestnut or thyme, warmed

Cream Cheese Dough Ingredients:

  • 1 cup all-purpose flour
  • Pinch of salt
  • 7 Tbsp. unsalted butter, cut into tablespoons, at room temperature, plus more for pans, if needed
  • 3 oz. cream cheese, cut into tablespoons, at room temperature

 Directions:

  1. Combine flour and salt in a food processor fitted with metal chopping blade and pulse to combine. Add butter and cream cheese and pulse about 10 times, until mixture begins to clump together. Gather up dough and shape into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy to handle (about 2 hours).
  2. Position rack in the center of the oven and preheat to 350°F. Have ready two 12-cup miniature muffin pans (each cup measuring 1 7/8 inches across the top and 7/8 inches deep), preferably nonstick. If the pans are not nonstick, lightly butter them.
  3. Divide dough into 24 equal pieces. Place one piece in each muffin cup.  Using fingers, press dough firmly and evenly up sides to make a pastry shell.  (A wooden tart tamper can help the job go quickly.) Freeze 5 minutes.
  4. Mash goat cheese and cream cheese together in a medium bowl until smooth. Add egg, yolk, minced thyme, salt and pepper and whisk until combined. Spoon equal amounts of filling into chilled pastry shells.
  5. Bake tartlets until crust is golden brown and filling is puffed (about 25 minutes). Let cool for 10 minutes in pans. Remove tartlets from pans and transfer to a wire cake rack to cool completely.
  6. Just before serving, lightly brush tops of tartlets with about 1 tablespoon of honey. Arrange berries on top as desired. Drizzle with the remaining honey. Sprinkle with the thyme leaves and serve.

Servings: 24 tartlets, 8 to 12 servings

 

Filed Under: American, Cheese, French, Fruits, Sides, Starters Tagged With: , , ,
7 December 2011 Dulce de Leche Mini Cheesecakes

Dulce de Leche Mini Cheesecakes

December 7, 2011 By

This weekend, I was asked to bring dessert to a potluck dinner.  The hostess is a caramel fanatic, so I knew that my Dulce de Leche Cheesecake would be well-received, but I wanted something more portable.  This recipe yields 24 two-bite cheesecakes, but can easily be halved if you only need a dozen.

Ingredients:

  • 24 round vanilla cookies (I used Nabisco Nillas)
  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can sweetened condensed milk
  • 4 eggs
  • 1/2 cup good quality, Dulce de Leche (I used La Salamandra)

Directions:

  1. Preheat oven to 300 degrees.
  2. Add cupcake liners to two 12-muffin pans.  Place one vanilla cookie in the bottom of each liner.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy, about a minute.  Add the condensed milk then the eggs, one at a time, and beat for about 2 minutes, scraping down the sides of the bowl as needed.
  4. Divide the batter (I use a measuring cup) among the cupcake liners and bake until the centers of the cheesecakes are nearly set and outer edges are firm, about 23 minutes.
  5. Cool the muffin pans to room temperature then refrigerate the cheesecakes in the muffin pans for at least an hour.
  6. Microwave the Dulce de Leche for about 20 seconds and use to top each mini cheesecake with about a half teaspoon of warm Dulce de Leche.

Yields 24 mini cheesecakes

Filed Under: American, Cheese, Desserts, Eggs Tagged With: , , ,
6 December 2011 Fig Jam and Cambozola Grilled Cheese

Fig Jam and Cambozola Grilled Cheese

December 6, 2011 By

Cambozola blue cheese has the rich flavor of Gorgonzola with the lovely gooey texture of Camembert.  The off-white interior offers striking blue veins.  It’s a cheese that’s growing in popularity because of its creamy texture and buttery, slightly tangy flavors.

This grilled cheese sandwich uses fig jam to compliment the delicious sharpness of the blue cheese.  The mayonnaise adds to the comfort level of an already comforting dish.

Ingredients:

  • 2 tsp. mayonnaise
  • 2 slices white sandwich bread
  • 1 Tbsp. fig jam
  • 3 thin slices of Cambozola cheese

Directions:

  1. Heat up Panini press or a grill pan over high heat.
  2. Spread 1 teaspoon of mayonnaise on one side of each bread slice.
  3. Spread the fig jam on the un-mayonnaised side of one bread slice.
  4. Arrange the Cambozola slices over the jam.
  5. Top the Cambozola with the un-mayonnaised side of the second bread slice so that both mayoed sides are on the outside and the goodies are on the inside.
  6. Place the sandwich in the Panini press and grill for 3 minutes.  Alternatively, place the sandwich on the grill pan (still on high heat) and top with the weight of multiple pans or a pan with a 2-3 pound weight in it and cook 1 1/2 minutes per sides.
  7. Transfer sandwich to a cutting board and cut sandwich diagonally using a serrated knife.

1 serving.

Filed Under: American, Cheese, Entrees, Sandwiches Tagged With: , , ,
22 November 2011 Cream of Asparagus and Vermont Sharp Cheddar Cheese Soup

Cream of Asparagus and Vermont Sharp Cheddar Cheese Soup

November 22, 2011 By

This comforting soup is perfect on a cold day and it is super simple to make.

Ingredients:

  • 3 one-pound bundles of fresh asparagus, chopped into 1 inch pieces
  • 3 Tbsp. olive oil
  • 2 Tbsp. vegetable oil
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1/2 tsp. each dried thyme, ground nutmeg, salt and pepper
  • 32 ounce container chicken broth
  • 1/2 cup heavy cream
  • 8 ounces sharp Vermont Cheddar cheese, grated, (like using Cabot Seriously Sharp Cheddar)

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the asparagus with olive oil.  Roast in the oven for 30 minutes, or until softened.  Set aside for use later.
  3. Add the vegetable oil, the onion and the spices to a large, heavy saucepan over medium-high heat.  Cook stirring frequently for 5 minutes.
  4. Add the roasted asparagus and the chicken stock to the onion mixture in the pot.  Simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  5. Working in two batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.
  6. Pour the pureed soup in a clean pot, add the cheese and gently warm over medium-low heat for 2 minutes or until the cheese has fully melted.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

Filed Under: American, Cheese, Soups, Vegetables Tagged With: , , , ,
26 October 2011 Heavenly Cheesecake with Bruléed Figs

Heavenly Cheesecake with Bruléed Figs

October 26, 2011 By

It felt very Fall-ish outside this weekend and while looking for inspiration for my dinner party dessert in the produce aisle of the grocery store, I found beautiful, ripe figs. 

This Heavenly Cheesecake with Bruléed Figs is delectable with its creamy/velvety consistency and the slight crunch from the crackly sugar coating on the figs.

Cheesecake Ingredients:

  • 1 ½ cups Graham cracker crumbs
  • ½ cup granulated sugar
  • ¼ cup butter, melted
  • 5 8-ounce cream cheese packages, softened
  • 5 eggs plus 2 egg yolks
  • ¼ cup heavy cream
  • 1 ¾ cups granulated sugar
  • Drop of almond extract
  • ¼ cup all-purpose flour

Fig Topping Ingredients:

  • 8 fresh figs
  • 4 Tbsp. granulated sugar

Cheesecake Directions:

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine the cracker crumbs, ½ cup sugar and the melted butter.  Press the mixture into the bottom and ½” up the sides of a 9” springform pan.  Set aside for later use.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whip the cream cheese until light and fluffy, about 2 minutes.  Add the eggs then the yolks, and beat until smooth, about 2 minutes.  Add the cream, remaining sugar, the almond extract and the flour.  Blend until just smooth – do not overbeat.  Pour cream cheese mixture over the cracker crust in the pan.
  4. Place the springform pan on a baking sheet and bake for 15 minutes.  Lower the oven to 250 degrees and bake for an additional 90 minutes or until center of the cake is set but still a bit jiggly.  Cool the cheesecake in the pan for 45 minutes.  Run a small knife between the ring and the cake to loosen any bits from the pan, then loosen the ring and cool another 15 minutes.  Remove the ring and refrigerate up to a day prior to decorating and serving.

Fig Topping Directions:

  1. Quarter each fig from stem to end.  Place fig quarters, skin side down, on a baking sheet lined with aluminum foil.
  2. Sprinkle sugar lightly over the fig flesh.  Using a kitchen torch, brulée the sugar onto each fig quarter.
  3. Place figs, bruléed side up onto the cheesecake.

Makes 10 servings.

Notes:  Don’t have a kitchen torch?  No sweat – simply broil the figs on high for 1-2 minutes, until the sugar begins to melt onto the figs.

Filed Under: American, Cheese, Desserts, Fruits Tagged With: , , , , ,

Vermont Cheddar Cheese and Beer Fondue

October 24, 2011 By

It’s getting cooler outside and this type of weather calls for me to fondue.  This past weekend, I hosted a fondue party where I served a cheese fondue as an appetizer that was made using Cabot Seriously Sharp Cheddar and Victory Headwaters.  Great combination and prepared in a snap.

Ingredients:

  • 6 ounces medium-bodied beer (half a bottle)
  • 2 tsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. all-purpose flour
  • 16 ounces sharp cheddar cheese, grated
  • Pinch of grated nutmeg

Preparation:

  1. In a heavy-bottomed saucepan set over medium-high heat, combine the beer and Worcestershire sauce.  In a small dish, combine the mustard and flour to form a paste.  Add the paste to the beer mixture, whisking vigorously to fully incorporate.  Bring to a boil then reduce heat to medium.
  2. Add the cheese to the beer mixture by the handful, allowing the cheese to melt before adding more, stirring constantly.  Reduce heat to medium-low, add nutmeg and simmer for about 5 minutes, until the mixture is smooth.  Keep on low until ready to serve, then pour the cheese into a warm fondue pot.
  3. Serve with crusty bread cubes and baby potatoes that have been par boiled.

Makes 6 appetizer-size servings.

Notes: Can’t find Cabot Seriously Sharp Cheddar?  No sweat – use any other sharp cheddar.  The fun part of cheese fondue is that you can vary the cheese and the liquid you use.  Gruyere and white wine would be amazing.

Filed Under: American, Cheese, French, Starters Tagged With: , , , , ,
23 October 2011 Happy Lazy Sunday, Post Fondue Night

Happy Lazy Sunday, Post Fondue Night

October 23, 2011 By

Last night, I had some friends over for fondue night.  We don’t fondue as often as we should because when we do, it’s a great time.  There’s no better way to stretch out a meal than to fondue.

I served a cheese fondue made using Cabot Seriously Sharp Cheddar from Vermont and Victory Headwaters.  Sharp cheese and beer – winning!  For dinner, I typically do a fondue pot with beefy, wine broth for shrimp, chicken and cheese cubes and a pot with hot oil for beef tenderloin.  The dinner fondues are served with three dipping sauces, this time: Sriracha and maple mayo, a Dijon mustard and tarragon mayo and a garlic mayo.  Just a fun concept and please ping me if you’d like fondue tips.

Today is football day at our home and we usually take it super easy on Sunday afternoons.  This means that I typically make dinner in the morning so we can just eat in front of the television later.  Today, I made my Grandma’s amazing meat sauce that we’ll eat with spaghetti.  I double the sauce recipe as it freezes beautifully.

Hope you’re having as great a weekend as I’m having!

Cheers,

Veronique

Filed Under: American, Beef, Canadian, Cheese, Entrees, French, Other Neat Things, Pasta, Starters Tagged With: , , , , , ,
27 July 2011 Opa Burgers

Opa Burgers

July 27, 2011 By

Opa Burger

If you follow my blog, you must know by now that I love Greek food, and wines.  I try to incorporate typical Greek flavors in many of the food I make and when it came time to create a special burger to pair for a wine tasting, I opted for a Greek version of the American classic.

Burger Ingredients:

  • 1 pound ground lamb
  • 2 Tbsps. fresh mint, chopped
  • 2 large garlic cloves, minced
  • ½ tsp. each, salt and pepper
  • 2 Tbsps. olive oil, preferably Greek
  • 4 small pita pocket bread, often referred by the name Pitettes, sliced in halves horizontally

Topping ingredients:

  • 8-ounce block of Halloumi cheese, cut into 8 slices then lightly coated in olive oil
  • 8 tsps. Tzatziki sauce, homemade or store-bought
  • 1 heirloom tomato, cut into 4 slices

Directions:

  1. Heat a gas or charcoal grill to medium-high.
  2. In a medium bowl, combine the lamb, mint, garlic, salt and pepper and form into four medium patties. Be sure not to overwork the meat causing it to be tough after grilling.
  3. Lightly coat the four patties with the olive oil, and then grill for 3 minutes on each side.
  4. While lamb patties are grilling, place the eight slices of Halloumi cheese on the grill and sear for one minute on each side.
  5. Lightly toast each of the Pitettes halves on the grill.
  6. To assemble, place a lamb patty on a Pitette half, top the meat with two teaspoons of Tzatziki sauce, 2 slices of Halloumi and a slice of tomato. Top with another Pitette half.  Assemble the remaining three burgers.

Makes 4 burgers.

Notes:  Halloumi cheese is ideal for this burger but it can be replaced with crumbled Feta if unavailable.  There are many good quality Tzatziki sauces in the supermarket deli section, so don’t pass on making this burger because you don’t want to make a homemade batch.

Filed Under: American, Cheese, Entrees, Greek, Lamb, Sandwiches Tagged With: , , , , ,
13 June 2011 Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

June 13, 2011 By

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

I simply adore the sweetness of ripe yellow tomatoes and try to find multiple uses for them since I grow them in my garden every summer.  This dish is simple to prepare and very satisfying.  A great way to use up extra grilled sausages from last night’s BBQ.

Ingredients:

  • 3 cups, yellow cherry tomatoes
  • 10 fresh basil leaves
  • ½ cup extra virgin olive oil
  • ½ tsp. each red pepper flakes, salt and black pepper
  • ½ pound dry penne pasta, cooked one minute less than recommended on the box
  • 4 fresh Chorizo links, cooked on the grill then cut into bite-size slices
  • 1 cup cubed fresh buffalo mozzarella
  • Parmesan cheese, for grating

Directions:

  1. Add the tomatoes, basil, oil and spices to a food processor and pulse for 1 minute, until a smooth salsa is created.
  2. Pour the salsa mixture into a large saucepan and cook over medium heat for 3-4 minutes.  Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
  3. Add the Chorizo slices and the mozzarella to the pasta and stir to combine.  Cook an additional minute.
  4. Serve with a grating of Parmesan cheese.

Serves two generously with some leftovers.

Notes: Can’t find yellow cherry tomatoes? Substitute with red ones and add ½ teaspoon of sugar to the salsa when pureeing.  Fresh Chorizo not readily available where you are? Simply use another spicy sausage in its place.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , ,
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