Appetizers | Soups/Salads | Entrees | Entree Accompaniments | Desserts
Appetizers
ASPARAGUS DIP
YIELD: 1 to 1 1/2 cups
| 2 | cups | Finely Diced Cooked Asparagus* |
| 2 | tbsp | Mayonnaise |
| 1/4 | cup | Sour Cream or Plain Yogurt |
| 1 | tbsp | Fresh Lemon or Lime Juice |
| 1/8 to 1/4 | tsp | Ground Cumin |
| to taste | Sea Salt and Freshly Ground Pepper | |
| 2 | dashes | Tabasco, optional |
| 1/4 | cup | Finely Diced Tomato |
| 1/4 | cup | Finely Diced Onion |
In a food processor mix together the above ingredients (except the tomato and onion) until blended and desired chunkiness. Adjust seasonings with sea salt and freshly ground pepper. Fold in diced tomato and onion.
Serve with your favourite crackers, bread toasts, nacho, tortilla or pita chips or to fill 3-4 dozen cherry tomatoes.
*To cook asparagus: microwave on high for 1½ to 2 minutes, or steam for 2 to 3 minutes or roast for 15 minutes at 500 F.
CROQUE MONSIEUR
Yield: 4 sandwiches
With memories of my recent culinary tour to the southwest of France still fresh
in my mind, I had to relive the delicious tastes of one of my favourite dishes --
‘Croque Monsieur’. Bistros offer this tasty grilled sandwich and I’ve created
my version below. Croque Monsieur roughly translates to “Mr. Crunchy”.
The Croque Madame is the same recipe with a fried egg on top.
1 tbsp Unsalted Butter
1 tbsp All Purpose Flour
1 cup Warm Milk
pinch Sea Salt, Freshly Ground Pepper and Nutmeg
3 cups Grated Gruyere or Swiss Cheese
¼ cup Grated Parmesan Cheese
8 Slices of Bread (traditionally white bread is used,
but I would go for your favourite – my favourite is Silver Hills Squirrelly Bread)
1 to 2 tbsp Dijon Mustard
4 oz. Baked Virginia Style Ham*, sliced thinly
Preheat the oven to 400 degrees F. In a small saucepan, melt the butter over
medium heat; add the flour and stir for a minute to allow the flour to cook through.
Slowly pour the milk into the butter-flour mixture and cook, whisking constantly,
until the sauce is thickened. Remove from the heat and add salt, pepper, nutmeg,
¼ cup Gruyere and Parmesan. Mix and set aside. Toast each slice of bread.
Brush 4 slices with mustard, add a slice of ham to each and sprinkle with half the
remaining Gruyere cheese.
Top with another piece of toasted bread. Divide the cheese sauce on the tops of the
bread and sprinkle with the remaining Gruyere. Bake the sandwiches for 5 minutes.
Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly
and lightly browned. Serve hot.
Try these as a hors d’oeuvre: use thin slices of baguette and follow the same
method above. These great little bites will pair well with a pinot noir or crisp pinot grigio.
TYROPITTAKIA TRIANGLES
YIELD: 3 to 4 dozen
1 |
cup |
Feta Cheese, crumbled |
1 |
cup |
Emmenthal or Swiss Cheese, grated |
1/2 |
cup |
Grated Parmesan Cheese |
1/2 |
lb |
Cream Cheese, softened |
to taste |
Nutmeg, Sea Salt and Freshly Ground Pepper |
|
31 |
tbsp |
Olive Oil or Butter |
2 |
Eggs, well beaten |
|
1 |
box |
Phyllo Pastry, thawed |
1/2 |
cup |
Melted Butter |
Combine cheeses, nutmeg, salt , pepper, olive oil or butter, and well-beaten eggs in a large bowl. Blend very well with a fork or wooden spoon. Thaw phyllo (in refrigerator) and unroll. Working with one sheet at a time, place a sheet of Phyllo on a cutting board. Brush lightly with melted and repeat with two more sheets (until you have three buttered layers one on top of the other). Place a lightly dampened cloth over the remaining Phyllo to protect it from drying out. Cut buttered Phyllo into sixths widthwise and then cut in half lengthwise, to make 12 rectangles. Place a tablespoon of filling on the lower right corner of each strip of Phyllo. Fold right corner and to the left, forming a right angle. Fold the strip upward at right angles until you reach the end, to form a small triangle. Place on a buttered a cookie or baking sheet. Brush lightly with butter. Repeat with remaining pastry and filling, to create about 3 to 4 doz. triangles. Bake at 400 F for about 15 to 20 minutes until golden brown.
SWEET AND SOUR MEATBALLS
Yield: 4 dozen appetizers
2 |
lbs. |
Ground Lean Hamburger Meat |
2 |
Eggs |
|
1 |
Medium Onion, diced and sautéed |
|
to taste |
Sea Salt, Freshly Ground Pepper, Garlic Powder |
|
4 |
oz. |
Tomato Paste |
2 to 3 |
cups |
Tomato Juice |
4 |
tbsp |
Demerara Sugar |
Combine first four ingredients well. Form into small meatballs. Brown in oil. Add remaining ingredients and simmer for 1 to 2 hour.
Bacon Wrapped Cranberry Dressing Bundles
Yield: 12 pieces
These are great starters for Thanksgiving or Christmas entertaining!
| 1 | tbsp | Butter |
| 1/4 | cup | Finely Diced Celery |
| 1/4 | cup | Finely Diced Onion |
| 2 | cups | 1/2" cut Bread Cubes |
| 2 | tbsp | Finely Chopped Fresh Sage |
| 1/4 | tsp | Black Pepper |
| 1 | Egg, beaten | |
| 1/2 | cup | Dried Cranberries, chopped |
| 6 | slices | Bacon, cut in half |
In a small sauté pan, melt the butter and sauté the celery and onion for 2 minutes. Transfer to a bowl and mix together with the bread cubes, sage, pepper, egg, breadcrumbs and cranberries. Mix well and form into meatball size portions. Wrap the balls in bacon securing with a toothpick. Bake at 375 F for 20 minutes turning over once to bake evenly. Remove and serve warm.
Three-Onion and Ricotta Tart
1 x 13" Tart (12 to 16 wedges)
This recipe goes a long way. Make the crust up a day or two in advance or freeze up to 6 weeks before adding filling. You’ll find that this crust is also great for quiche and savoury pies. Your favourite types of onions can be substituted. The cornmeal in the curst results in a finer, crispy crust which is perfect for savoury pies.
Cornmeal Crust:
| 1 1/2 | cups | Flour |
| 1/4 | cup | Cornmeal |
| 1/2 | tsp | Salt |
| 1/2 | cup | Butter |
| 1/2 | cup | Water |
Put flour, cornmeal and salt in a mixing bowl. Cut in the butter. Gradually mix in the water and knead to form the dough. Form into a ball and chill for one hour.
Topping:
| 3 1/2 | cups | Thinly Sliced Leeks, white and pale green parts only |
| 3 | tbsp | Olive Oil |
| 1 1/2 | cups | Thinly Sliced Red Onion |
| 1 | cup | Finely Sliced Green Onion |
| to taste | Sea Salt and Freshly Ground Black Pepper | |
| 2 | Eggs, beaten | |
| 1 | cup | Crumbled Ricotta (or soft ricotta) |
| 2 | tbsp | Grated Parmesan |
In a non-stick skillet, sauté the leeks in olive oil over medium heat until tender, without browning. Stir in the red and green onions and sauté until all the onions are tender. Remove from the heat and season with salt and pepper. Mix in the eggs and ricotta cheese, that have been blended well together.
Preheat oven to 375 F. On a lightly floured counter, using a rolling pin and a bit of flour sprinkled over the surface of the dough, roll out the dough to a 13" round. Transfer to a baking sheet, (aluminum baking sheet or one covered with parchment). Fold over outer one-inch of dough forming a double-thick rim. Spread the topping evenly over the crust. Bake the tart at 375 F for 10 minutes. Sprinkle the Parmesan cheese over the tart and continue baking until the crust is golden, about 20 minutes. Cut into wedges and serve.