Baked Brie with Sun-Dried Tomato Pesto

Ingredients

  • ½ cup Sun-Dried Tomato Pesto (Recipe Here)
  • One 1-pound Brie
  • ¼ cup pine nuts
  • Fresh basil leaves

Instructions

  1. If the pesto is very thick, you may need to add a bit of olive oil. Place the Brie on an ovenproof dish. Make about 8 wheel-spoke cuts down into the cheese, leaving a little circle in the center uncut to hold the wheel together during baking. With a spoon, carefully push a few tablespoons of pesto down into each slit so it’s flush with the top. Tie a piece of cooking string around the rim of the Brie to hold its shape.
  2. Preheat the oven to 350°F. Toast the pine nuts on a baking sheet for 5 minutes or until lightly browned; reserve for garnish.
  3. Place the cheese in the oven and bake for 10 to 15 minutes or until it just begins to melt. Remove from the oven, untie the string, sprinkle the pine nuts on top, and decorate with a garland of fresh basil leaves around the base of the cheese. Serve immediately with crisp crackers.

Advance Preparation

Can be prepared up to 2 days ahead through step 2, covered, and refrigerated. Keep the pine nuts covered at room temperature. Bring the cheese to room temperature before baking.

Serves 8 to 10 people.

Three-Cheese Macaroni with Leeks, Prosciutto, and Peas

53710118

Ingredients

  • 3 tablespoons olive oil
  • 6 leeks, light green and white parts, cleaned, finely chopped
  • 1/4  teaspoon salt
  • Freshly ground pepper
  • 3/4 pound dried elbow macaroni
  • 1 cup frozen baby peas
  • 1/4 pound sliced prosciutto, finely chopped

Sauce

  • 3 tablespoons each: unsalted butter, flour
  • 3 cups milk, warmed
  • 2 cups shredded each: Pepper Jack cheese, sharp Cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon each: salt, white pepper

Topping

  • 1/2 cup panko or other bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter, cut into tiny pieces

Instructions

  1. Heat the oven to 375 degrees. Heat oil in large non-aluminum skillet on medium-high heat. Add the leeks and cook, stirring often, until caramelized, about 15 minutes. Add salt and pepper to taste.
  2. Transfer to a large bowl. Meanwhile, heat a large saucepan of salted water to a boil. Stir in the macaroni; cook until slightly soft to the bite, 7 minutes. Drain. Place in bowl with leeks; toss. Add peas and prosciutto; toss.
  3. For sauce, melt the 3 tablespoons butter in the large skillet over medium-low heat. Sprinkle the flour over the butter; whisk to mix well. Cook, stirring, until the flour is absorbed and the mixture is bubbling, about 2 minutes.
  4. Stir in the milk gradually; heat to a simmer over medium heat. Cook until the white sauce is smooth and thickened, 3-4 minutes. Add the cheeses. Remove from the heat; whisk constantly until the cheese is completely melted. Stir in the mustard, salt and pepper. Pour over the macaroni leek mixture; mix to combine.
  5. Place a greased 8-inch-square baking pan on a baking sheet. Transfer the macaroni mixture to the pan. For the topping, combine the breadcrumbs and Parmesan in a small bowl.
  6. Sprinkle evenly over the macaroni. Dot with the butter; bake uncovered, until the top browns and begins to form a crust, 35-40 minutes. Let cool 10 minutes before serving.

Tips

  • Use Italian penne or fusilli instead of elbow macaroni
  • Substitute blue cheese for the Pepper Jack cheese
  • Substitute mortadella or speck for the prosciutto

Advance Preparation

This may be made up to two days ahead, covered and refrigerated. Bring to room temperature before reheating in a 350-degree  oven for 20 minutes. You may need to cover with foil so it does not burn.

Serves 6 people.

Leeks Vinaigrette

bilde

Ingredients

  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 8 leeks, white and light green parts only, cleaned (see tips on leeks)
  • 1 ½ cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons Dijon mustard
  • 2 tablespoons finely chopped Italian parsley, plus more for garnish
  • 2 teaspoons lemon zest
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a skillet large enough to hold the leeks in one layer, heat 2 tablespoons of the olive oil over medium-high heat.
  2. Put the leeks in the skillet and cook, using tongs to turn them, for about 5 minutes, or until lightly browned. Add the broth, cover and cook for about 10 minutes, or until the leeks are tender when pierced with a knife. Transfer the leeks to a serving platter with a rim.
  3. Off the heat, add the remaining 1 tablespoon oil, lemon juice, mustard, parsley, lemon zest and garlic to the skillet, and whisk to combine. Season with salt and pepper. Spoon the mixture over the leeks and garnish with parsley. Serve immediately, or chill.

Tips

Quick Leek Tips

Advance Preparation

May be made one day ahead, covered and refrigerated.

Serves 4 people.

 

Broccoli-Leek Soup with Lemon-Chive Cream

FW1102FFA02

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 medium leeks, white and tender green parts only, finely chopped
  • 1 1/2 pounds broccoli, stems peeled and sliced 1/2 inch thick, florets cut into 1-inch pieces
  • 3 garlic cloves, thinly sliced
  • 5 cups chicken stock or canned low-sodium broth
  • Salt and freshly ground white pepper
  • 1/2 cup sour cream
  • Finely grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup snipped chives
  • 1/4 cup grated Parmesan cheese

Instructions

  1. In a medium saucepan, melt the butter in the olive oil. Add the leeks and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil. Cover partially and simmer until the broccoli is tender, 20 minutes.
  2. Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan. Season with salt and white pepper.
  3. Transfer the soup to a blender and puree in batches until smooth. Stir in half of the lemon-chive cream. Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.

Serves 4 people.

Ricotta Pancakes with Sauteed Spiced Pears

SIMPLE25_-_03_17_2009_-_5920557_03-25-09_D4_IGDB20A

Ingredients

Pear Topping:

  • 2 tablespoons unsalted butter
  • 3 large Bosc or Anjou pears, peeled, cored, cut into 1-inch dice
  • 2 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract

Pancakes:

  • 4 large eggs, separated
  • 1 cup low-fat ricotta cheese
  • 2 tablespoons sugar
  • 1 tablespoon finely chopped orange zest
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 4 tablespoons unsalted butter for cooking

Instructions

Pear Topping

  1. Melt the butter in a large saute pan over medium-high heat. Add the pears and saute for about 5 minutes or until the pears are softened. Add the sugar and continue cooking until the pears are soft and the sauce is slightly caramelized, about 3 minutes. Add the ginger, cinnamon, orange juice and vanilla, and cook for another minute. Cover and keep warm.

Pancakes

  1. Combine the egg yolks, ricotta, sugar, orange zest and flour in a medium bowl. Whisk until well-combined.
  2. In a large bowl of an electric mixer, combine the egg whites and a pinch of salt. Beat on medium speed until the egg whites are stiff but not dry.
  3. Gently fold a third of the egg whites into the ricotta mixture. Fold in the remaining egg whites, making sure that no white streaks are left in the batter.
  4. To cook the pancakes, heat a large griddle or nonstick skillet over medium heat. Add 2 tablespoons of the butter. When melted, pour about 1/4 cup batter for each pancake onto griddle. Cook 2 to 3 minutes on each side or until lightly browned. Add more butter as necessary.
  5. Serve the pancakes immediately with a large dollop of pear topping.

Tips

Serve with warm maple syrup. To make this pancake breakfast extra-special, add some crisp bacon and fresh fruit juice.

Serves 4 people.

Curried Lentil Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, thinly sliced
  • 1 medium carrot, peeled, and thinly sliced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 cup canned Italian plum tomatoes, with their juice
  • 2 teaspoons good‑quality curry powder
  • 1 1/2 cups brown lentils, rinsed and drained
  • 6 cups chicken, beef or vegetarian stock
  • 1 lemon, sliced
  • 1 cup medium packed fresh spinach, well rinsed and coarsely chopped
  • salt and freshly ground black pepper, to taste

Instructions

  1. In a large saucepan heat the oil over medium-high heat. Saute the onion, celery, carrots, garlic and bay leaf until the vegetables are softened, about 5 minutes.
  2. Add the curry powder and stir to release the flavors, about 1 minute.
  3. Add the plum tomatoes and their juice, lentils, stock and sliced lemon to the saucepan. Bring to a simmer and cook partially covered and stirring occasionally, until the lentils are tender, about 30 minutes. Remove the lemon slices.
  4. Just before serving, stir in the spinach and simmer on low heat until the spinach is wilted but bright green. Taste for seasoning.

To serve

Ladle into soup bowls and serve immediately.

Serves 4-6 people.

Open Faced Grilled Cheese and Tomato Sandwiches

Ingredients

  • 3/4 pound shredded sharp cheddar cheese
  • 2 teaspoons grainy Dijon mustard
  • 2 egg yolks
  • 1/4 cup beer
  • 1 teaspoon Worcestershire sauce
  • salt and freshly ground black pepper
  • 4 large slices sourdough bread
  • 4 slices Roma tomatoes
  • 1 teaspoon olive oil

Instructions

  1. In a medium bowl combine the cheese, mustard, egg yolks beer, Worcestershire sauce and salt and pepper until nicely blended.
  2. Place the tomato slices on a baking sheet. Brush with the oil and season with salt and pepper. Broil them until they begin to brown and are bubbling. Reserve.
  3. Toast the bread on one side until lightly browned. Remove from the toaster and spread the cheese mixture over the bread slices. Place the bread on a baking sheet and broil until the cheese is bubbly and melted.
  4. Place each open face sandwich on a plate and arrange a broiled tomato half on top. Serve immediately.

Tips

You can also add some crispy cooked bacon pieces to the cheese mixture for a richer version.

Advance Preparation

This may be prepared on day ahead through step 1. Cover and refrigerate.

Serves 4 people.

 

Chocolate Fudge Pie

fudge pie

Ingredients

Pastry

  • 1¼ cups all-purpose or white pastry flour
  • 3 tablespoons powdered sugar
  • ½ cup (1 stick) unsalted butter, frozen and cut into small pieces
  • 1 large egg yolk
  • ¼ cup ice water

Filling

  • 1½ sticks unsalted butter
  • 3 ounces unsweetened chocolate (maybe more)
  • 3 eggs, slightly beaten
  • 1½ cups sugar
  • 6 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon vanilla

Instructions

  1. Combine the flour and powdered sugar in a food processor fitted with the metal blade. Add the butter and process until the mixture resembles coarse meal, about 5-10 seconds. With the blades turning, gradually add the egg yolk and enough water until the dough is just beginning to come together and will adhere when pinched. Wrap the pastry in plastic and chill it for 20 minutes.
  2. Transfer the pastry to a floured pastry board or work surface. Press it into a round shape for easy rolling. Roll the pastry out into a circle large enough to fit an 11-inch tart pan with removable bottom or a flan ring that has been placed on a baking sheet. Drape the pastry circle over a rolling pin and fit it into the pan. Roll the rolling pin over the tart pan or flan ring with moderate pressure to remove excess overlapping dough.
  3. Press the pastry with your fingers so that it adheres to the sides of the pan. If using a tart pan with straight edges, raise the edges of the pastry ¼ to ½ inch above the top of the pan by squeezing the dough from both sides with your index fingers.
  4. Preheat the oven to 375oF. Place the tart pan on a baking sheet. To prevent the pastry from rising, prick the crust all over with a fork. Bake the crust for 15-18 minutes or until the crust is crisp and dry inside and lightly browned. Remove from oven.
  5. Reduce the oven heat to 350F. In a small heavy saucepan combine the butter and chocolate. Cook over low heat stirring occasionally until the chocolate is melted. Remove from heat and let cool.
  6. In a medium bowl, whisk together the eggs, sugar, flour, salt and vanilla until smooth. Stir in the melted chocolate and blend well.
  7. Pour into the pie shell and bake 40-45 minutes or until the center is just set and the center comes out barely clean when pierced with a skewer. Bring to room temperature and serve.

Advance Preparation

This may be made 1 day ahead, covered and kept at room temperature. It is best eaten the same day it is baked, however.

Serves 6 to 8 people.

Chocolate Covered Cherries

Ingredients

  • 30 Maraschino cherries or fresh Bing cherries, with stems
  • 1 ¼ cups good quality bittersweet or semi-sweet chocolate chips

Instructions

  1. Line a large cookie sheet with wax or parchment paper. Make sure that the cherries are very dry with no residual moistness; otherwise the chocolate will not stick.
  2. Melt the chocolate in a glass or stainless steel bowl over a large pan of just-simmering water. Watch carefully and stir occasionally. Make sure that the chocolate is completely melted.
  3. Holding the stem, dip each cherry into the chocolate and swirl around until it is completely coated with the melted chocolate. Remove from the chocolate and let extra chocolate drip off.
  4. Place the cherries on the cookie sheet, making sure that none are touching. Refrigerate for at least an hour or until set. Serve on a pretty glass or white plate.

Baked Pears in Burgundy and Port Glaze

Ingredients

  • 2 cups burgundy wine
  • 1 cup tawny port wine
  • 1 cup sugar
  • 1 cinnamon stick
  • 2-inch piece lemon and orange zest
  • 8 Bosc pears, ripe but firm with stems attached

Garnish

  • Fresh mint leaves

Instructions

  1. Preheat the oven to 350°F. In a medium nonaluminum saucepan over medium heat, bring the red wine, port, sugar, cinnamon, lemon, and orange zest to a simmer and dissolve the sugar. Remove the cinnamon stick.
  2. Core the pears from the bottom and then cut the bottom flat so that they can stand upright. Place the pears stem side up in a large baking pan. Cover each stem with foil. Pour the wine mixture over them. Bake the pears for about 1 hour or until tender when pierced with a knife, basting every few minutes with the wine mixture.
  3. Remove the pears from the oven and pour off the remaining wine mixture into a medium saucepan. Reduce the wine until it becomes a glaze. Spoon the glaze over the pears on a large serving platter or on individual dessert plates, garnish with fresh mint leaves, and serve warm, with vanilla ice cream if desired. These pears are also excellent served at room temperature.

Advance Preparation

Can prepared up to 8 hours ahead through step 3 and kept at room temperature.

Serves 8 people.