{0 notes}
Puff Pastry Pissaladiere Ingredients Puff Pastry [Recipe] Topping: 1/4 cup extra-virgin olive oil 3 spanish onions, thinly sliced 3 cloves garlic, thinly sliced 2 tsp minced fresh thyme 1 bay leaf 1/4 tsp pepper 1/4 tsp granulated sugar 1 tbsp white wine or wine vinegar 1 cup Gruyere cheese Preparation Topping: In large skillet, heat olive oil over medium-low heat; cook onions, garlic, thyme, bay leaf, pepper and sugar, stirring occasionally, for 45 to 55 minutes or until caramelized and about 1-1/2 cups (375 mL) remain. Stir in white wine; set topping aside. Meanwhile, divide puff pastry in half. On lightly floured surface, roll out each half into 9-inch (23 cm) square; place each on parchment paper-lined rimless baking sheet. Refrigerate until firm, about 30 minutes. Divide onion mixture over puff pastry squares, spreading evenly; sprinkle with cheese. Arrange toppings at 2-inch (5 cm) intervals over top to make 1 piece per serving when cut. Refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, for 20 to 25 minutes or until golden and crusty. Let cool for 5 minutes before cutting each into 16 squares. (via Puff Pastry Pissaladiere recipe - Canadian Living)

Puff Pastry Pissaladiere

Ingredients

Puff Pastry [Recipe]

Topping:

  • 1/4 cup extra-virgin olive oil
  • 3 spanish onions, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 tsp minced fresh thyme
  • 1 bay leaf
  • 1/4 tsp pepper
  • 1/4 tsp granulated sugar
  • 1 tbsp white wine or wine vinegar
  • 1 cup Gruyere cheese

Preparation

Topping: In large skillet, heat olive oil over medium-low heat; cook onions, garlic, thyme, bay leaf, pepper and sugar, stirring occasionally, for 45 to 55 minutes or until caramelized and about 1-1/2 cups (375 mL) remain. Stir in white wine; set topping aside.

Meanwhile, divide puff pastry in half. On lightly floured surface, roll out each half into 9-inch (23 cm) square; place each on parchment paper-lined rimless baking sheet. Refrigerate until firm, about 30 minutes.

Divide onion mixture over puff pastry squares, spreading evenly; sprinkle with cheese. Arrange toppings at 2-inch (5 cm) intervals over top to make 1 piece per serving when cut. Refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, for 20 to 25 minutes or until golden and crusty. Let cool for 5 minutes before cutting each into 16 squares.

(via Puff Pastry Pissaladiere recipe - Canadian Living)

{8 notes}
Queso Blanco Dip (White Cheese Dip) 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes 1/4 cup diced green chiles 2 pickled jalapenos, chopped 1 ounce pickled jalapeno juice 2/3 cup whole milk 1/2 cup cold water pinch of cumin (optional) Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. *Recipe Note: White American cheese is found at most deli counters in your local grocery store. *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot. (via Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt » Pennies on a Platter)

Queso Blanco Dip (White Cheese Dip)

  • 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes
  • 1/4 cup diced green chiles
  • 2 pickled jalapenos, chopped
  • 1 ounce pickled jalapeno juice
  • 2/3 cup whole milk
  • 1/2 cup cold water
  • pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

(via Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt » Pennies on a Platter)

{322 notes}
hellyeahrecipes: Cheese Fritters with Balsamic Sun-Dried Tomato Dipping Sauce 1 1/2 cups fresh whole milk ricotta 1 1/2 cups shredded mozzarella 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 3 large eggs 3/4 cup all-purpose flour vegetable oil, for frying a few sprigs of thyme lemon Dipping sauce sun-dried tomatoes with oil balsamic glaze olive oil salt and pepper to taste dijon mustard lemon juice In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper. Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it’s hot in your house, you might want to chill the cheese balls for 30 minutes to an hour. Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds. Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters. For sauce: Blend until smooth

hellyeahrecipes:

Cheese Fritters with Balsamic Sun-Dried Tomato Dipping Sauce

  • 1 1/2 cups fresh whole milk ricotta
  • 1 1/2 cups shredded mozzarella
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups panko (Japanese bread crumbs)
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • vegetable oil, for frying
  • a few sprigs of thyme
  • lemon

Dipping sauce

  • sun-dried tomatoes with oil
  • balsamic glaze
  • olive oil
  • salt and pepper to taste
  • dijon mustard
  • lemon juice
  1. In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper.
  2. Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it’s hot in your house, you might want to chill the cheese balls for 30 minutes to an hour.
  3. Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds.
  4. Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters.
  5. For sauce: Blend until smooth

(Source: )

{Notes}
simplerecipes: Bacon-Avocado Stuffed Cherry Tomatoes 6 slices turkey bacon 4 ounces fat free cream cheese – softened 1 avocado 2 tablespoons white wine vinegar 2 tablespoons maple syrup 24 cherry tomatoes Sauté bacon on high heat until crispy and browned. Remove from pan and cool to room temperature. Crumble bacon and add to cream cheese. Cut avocado around the pit then open. Remove avocado pit, scoop out the inside and add to the cream cheese and bacon mixture. Discard avocado pit and outside skin. Add vinegar and maple syrup to the mixture spread and beat on high speed until all ingredients are well combined. Cut tops of cherry tomatoes and scoop out the inside. Discard the inside of the tomatoes. Scoop bacon-avocado spread into a pastry bag (do not add a tip for the end of the bag). Squeeze a little of the spread into each cherry tomato. Refrigerate for 1 – 3 hours and serve cold. via Delicious & Light

simplerecipes:

Bacon-Avocado Stuffed Cherry Tomatoes

6 slices turkey bacon
4 ounces fat free cream cheese – softened
1 avocado
2 tablespoons white wine vinegar
2 tablespoons maple syrup
24 cherry tomatoes

Sauté bacon on high heat until crispy and browned. Remove from pan and cool to room temperature. Crumble bacon and add to cream cheese. Cut avocado around the pit then open. Remove avocado pit, scoop out the inside and add to the cream cheese and bacon mixture. Discard avocado pit and outside skin. Add vinegar and maple syrup to the mixture spread and beat on high speed until all ingredients are well combined. Cut tops of cherry tomatoes and scoop out the inside. Discard the inside of the tomatoes. Scoop bacon-avocado spread into a pastry bag (do not add a tip for the end of the bag). Squeeze a little of the spread into each cherry tomato. Refrigerate for 1 – 3 hours and serve cold.

via Delicious & Light

{Notes}
simplerecipes: Roasted Strawberry Bruschetta 2 cups sliced fresh strawberries 1/4 cup balsamic vinegar 1 loaf ciabatta bread 1-2 tablespoon extra-virgin olive oil 1 cup soft goat cheese 1/2 cup chopped fresh basil salt and white pepper Preheat the oven to 350°F. Slice the strawberries into a bowl and gently mix with the balsamic vinegar. Spread strawberries out on a baking sheet and bake for five minutes. Remove and let cool. Cut the ciabatta into equal slices, coat with olive oil, and broil on each side until toasted and crisp. Spread goat cheese on hot bread, top equally with the roasted berries and juice. Chop basil finely, sprinkle with basil, salt and pepper. via Reluctant Entertainer

simplerecipes:

Roasted Strawberry Bruschetta

2 cups sliced fresh strawberries
1/4 cup balsamic vinegar
1 loaf ciabatta bread
1-2 tablespoon extra-virgin olive oil
1 cup soft goat cheese
1/2 cup chopped fresh basil
salt and white pepper

Preheat the oven to 350°F. Slice the strawberries into a bowl and gently mix with the balsamic vinegar. Spread strawberries out on a baking sheet and bake for five minutes. Remove and let cool. Cut the ciabatta into equal slices, coat with olive oil, and broil on each side until toasted and crisp. Spread goat cheese on hot bread, top equally with the roasted berries and juice. Chop basil finely, sprinkle with basil, salt and pepper.

via Reluctant Entertainer

{Notes}
simplerecipes: Easy Beef Empanadas 1 tablespoon olive oil 1/2 pound lean ground beef 1/2 green or red bell pepper 2 tablespoons chopped garlic 1/3 cup chopped raisins 1/4 cup chopped pimiento stuffed green olives 1-1/2 tablespoons red wine vinegar 1 tablespoon all-purpose flour 1-3/4 teaspoon ground allspice 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 cup packed grated Monterey Jack Cheese 1/3 cup chopped fresh cilantro 3-12 ounce packages refrigerated buttermilk refrigerator biscuits 2 egg yolks, beaten to blend for glaze Heat oil in a heavy medium skillet over medium heat. Add beef, bell pepper and garlic. Cook until beef loses its pink color and vegetables begin to soften, breaking up beef with a fork, about 6 minutes. Add rasins and next 6 ingredients and cook until the mixture is thick, about 5 minutes. Season with salt and pepper. Mix cheese and cilantro into filling. Preheat oven to 375 Degrees F. Roll out one biscuit at a time on a lightly floured surface to 4-inch circle. Brush half of dough edge with glaze. Place one rounded tablespoon of filling in dough. Fold dough over to create half circle; press edges to seal. Using fork tines, crimp edges decoratively. Place empanada on a heavy large baking sheet. Brush with glaze. Repeat with remaining biscuits, filling and glaze. Bake empanadas until golden brown, about 12 minutes. via Tomatoes on the Vine

simplerecipes:

Easy Beef Empanadas

1 tablespoon olive oil
1/2 pound lean ground beef
1/2 green or red bell pepper
2 tablespoons chopped garlic
1/3 cup chopped raisins
1/4 cup chopped pimiento stuffed green olives
1-1/2 tablespoons red wine vinegar
1 tablespoon all-purpose flour
1-3/4 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup packed grated Monterey Jack Cheese
1/3 cup chopped fresh cilantro
3-12 ounce packages refrigerated buttermilk refrigerator biscuits
2 egg yolks, beaten to blend for glaze

Heat oil in a heavy medium skillet over medium heat. Add beef, bell pepper and garlic. Cook until beef loses its pink color and vegetables begin to soften, breaking up beef with a fork, about 6 minutes. Add rasins and next 6 ingredients and cook until the mixture is thick, about 5 minutes. Season with salt and pepper. Mix cheese and cilantro into filling. Preheat oven to 375 Degrees F. Roll out one biscuit at a time on a lightly floured surface to 4-inch circle. Brush half of dough edge with glaze. Place one rounded tablespoon of filling in dough. Fold dough over to create half circle; press edges to seal. Using fork tines, crimp edges decoratively. Place empanada on a heavy large baking sheet. Brush with glaze. Repeat with remaining biscuits, filling and glaze. Bake empanadas until golden brown, about 12 minutes.

via Tomatoes on the Vine

{Notes}
thekitchenrecipes: Tomato-Cilantro Shrimpserves 2-3 1 pound large shrimp, cleaned and butterflied 3 tablespoons butter 2 tablespoons minced garlic 4 tablespoons tomato concentrate (double concentrate, like Cirio, is best) 2 fresh tomatoes, pureed in blender 1/2 teaspoon Tabasco 1/4 teaspoon black pepper pinch salt 1/2 cup cilantro, chopped In a large nonstick saucepan or wok, melt butter over low heat. Add garlic, stir two minutes until fragrant. Raise heat to medium, add tomato concentrate, and stir for two more minutes. Turn heat back down to low, add fresh tomato puree and stir to combine. Simmer, covered, for 20 minutes, stirring occasionally. Turn heat to high. Add Tabasco, pepper, salt, half the chopped cilantro and shrimp. Stir constantly until shrimp is cooked through, around five minutes. With shell-on shrimp, the shells will turn from transparent to pink when done. Sprinkle shrimp with remaining cilantro and serve with a French baguette.

thekitchenrecipes:

Tomato-Cilantro Shrimp
serves 2-3

1 pound large shrimp, cleaned and butterflied
3 tablespoons butter
2 tablespoons minced garlic
4 tablespoons tomato concentrate (double concentrate, like Cirio, is best)
2 fresh tomatoes, pureed in blender
1/2 teaspoon Tabasco
1/4 teaspoon black pepper
pinch salt
1/2 cup cilantro, chopped

In a large nonstick saucepan or wok, melt butter over low heat. Add garlic, stir two minutes until fragrant. Raise heat to medium, add tomato concentrate, and stir for two more minutes. Turn heat back down to low, add fresh tomato puree and stir to combine. Simmer, covered, for 20 minutes, stirring occasionally.

Turn heat to high. Add Tabasco, pepper, salt, half the chopped cilantro and shrimp. Stir constantly until shrimp is cooked through, around five minutes. With shell-on shrimp, the shells will turn from transparent to pink when done. Sprinkle shrimp with remaining cilantro and serve with a French baguette.

{Notes}
whatwhatwhat: Tomato and Goat Cheese Tarts Makes 4 individual tarts 1 package (17.3 ounces/2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and freshly ground black pepper 3 tablespoons dry white wine 2 teaspoons minced fresh thyme leaves 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler 4 ounces garlic-and-herb goat cheese (recommended: Montrachet) 1 large tomato, cut into 4 (1/4-inch-thick) slices 3 tablespoons julienned basil leaves 1. Preheat the oven to 425 degrees F. 2. Unfold a sheet of puff pastry on a lightly floured surface, and roll it lightly to an 11 by 11-inch square. 3. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper, and refrigerate until ready to use. 4. In a large skillet over medium-low heat, heat 3 tablespoons of olive oil and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat. 5. Take your pastry circles out of the refrigerator. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork, and sprinkle 1 tablespoon of grated Parmesan on each round, staying inside the scored border. 6. Place 1/4 of the onion mixture on each circle inside the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil, and sprinkle with basil, salt and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. 7. Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.

whatwhatwhat:

Tomato and Goat Cheese Tarts

Makes 4 individual tarts

  • 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
  • Good olive oil
  • 4 cups thinly sliced yellow onions (2 large onions)
  • 3 large garlic cloves, cut into thin slivers
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dry white wine
  • 2 teaspoons minced fresh thyme leaves
  • 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
  • 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
  • 1 large tomato, cut into 4 (1/4-inch-thick) slices
  • 3 tablespoons julienned basil leaves

1. Preheat the oven to 425 degrees F.

2. Unfold a sheet of puff pastry on a lightly floured surface, and roll it lightly to an 11 by 11-inch square.

3. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper, and refrigerate until ready to use.

4. In a large skillet over medium-low heat, heat 3 tablespoons of olive oil and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

5. Take your pastry circles out of the refrigerator. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork, and sprinkle 1 tablespoon of grated Parmesan on each round, staying inside the scored border.

6. Place 1/4 of the onion mixture on each circle inside the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil, and sprinkle with basil, salt and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

7. Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.

{Notes}
thekitchenrecipes: Mini Crab Cakes Makes 24 8 ounces cream cheese, room temperature 3/4 cup grated Parmesan cheese, divided 1 large egg 1/4 cup sour cream 1 1/2 tsp. grated lemon peel 4 tsp. plus 2 tbsp. chopped fresh chives, divided 1/4 tsp. kosher salt Large pinch cayenne pepper 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded 1 cup panko (Japanese breadcrumbs) 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans Using electric mixer, beat cream cheese in medium bowl until smooth.  Add 1/4 cup Parmesan and egg; beat to blend.  Beat in sour cream, lemon peel, 4 tsp. chopped chives, salt and cayenne pepper.  Fold in crabmeat.  (Can be made one day ahead.  Cover and chill.) Preheat oven to 350°F.  Generously butter 1 large or 2 small mini-muffin pans.  Toss panko, 1/2 cup Parmesan cheese, and 2 tbsp. chopped chives in small bowl.  Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened.  Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust.  Spoon 1 generous tablespoon crab mixture into each cup.  Sprinkle rounded teaspoon of panko mixture over (some may be left over). Bake crab cakes until golden on top and set, about 30 minutes.  Cool in pans 5 minutes.  Run knife around each cake and gently lift out of pan.  (Can be made 2 hours ahead.  Arrange on baking sheet; let stand at room temperature.  Rewarm in 350°F oven 6 to 8 minutes.)

thekitchenrecipes:

Mini Crab Cakes

Makes 24

8 ounces cream cheese, room temperature
3/4 cup grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 1/2 tsp. grated lemon peel
4 tsp. plus 2 tbsp. chopped fresh chives, divided
1/4 tsp. kosher salt
Large pinch cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko (Japanese breadcrumbs)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans

Using electric mixer, beat cream cheese in medium bowl until smooth.  Add 1/4 cup Parmesan and egg; beat to blend.  Beat in sour cream, lemon peel, 4 tsp. chopped chives, salt and cayenne pepper.  Fold in crabmeat.  (Can be made one day ahead.  Cover and chill.)

Preheat oven to 350°F.  Generously butter 1 large or 2 small mini-muffin pans.  Toss panko, 1/2 cup Parmesan cheese, and 2 tbsp. chopped chives in small bowl.  Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened.  Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust.  Spoon 1 generous tablespoon crab mixture into each cup.  Sprinkle rounded teaspoon of panko mixture over (some may be left over).

Bake crab cakes until golden on top and set, about 30 minutes.  Cool in pans 5 minutes.  Run knife around each cake and gently lift out of pan.  (Can be made 2 hours ahead.  Arrange on baking sheet; let stand at room temperature.  Rewarm in 350°F oven 6 to 8 minutes.)