May 302007
 

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In California the strawberry season is going strong and the season has just begun back here. Growing up in Southern California one of my favorites memories was during strawberry season going to the local stands on the side of the road and picking up flats of strawberries. There are a million and one fabulous recipes with strawberries. One that I just had last night a Strawberry Mojito. This recipe is similar to the Strawberry Mojito in that it is combining Mint with Strawberries. This is a great refreshing light dessert for the summer or easily could be served as a hors d’oeuvres.

2 Cups of cut Strawberries
1.5 Tablespoons of Balsamic Vinegar
1-2 Tablespoons of sugar- (if really fresh will need less sugar)
2 tablespoons of Chopped Mint
Spread
3 tablespoons of softened unsalted Butter
2 teaspoons of Cinnamon Sugar
12 slices of either a Baguette or Brioche (1/2 inch thick)

Preheat oven 350
In a bowl mix together strawberries, vinegar, sugar, and mint. Let sit
for at least a half an hour before assembling. In a separate bowl mix
together butter and cinnamon sugar and let stand preferably for at
least a day but if time does not permit, no worries. Spread each piece of
bread with cinnamon butter and bake for 15 minutes. Let stand for a few
minutes Top each piece of bread with strawberries and ready to serve.

 Posted by at 7:13 pm
Mar 082007
 

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These are always crowd favorites that are very simple to prepare. I think the sage gives it an interesting flavor. Seriously, when is a puff pastry not a good idea? I used giant tropical leaves on plain cutting board to serve these. These were simple and the presentation was a big hit.
1 Sheet of Puff Pastry
1 Cup of grated Gruyere Cheese
3 oz. of Prosciutto
2- 3 Tablespoons of Chopped sage
2 Tablespoons of Grated Parmesan Cheese
1 Egg (beat to brush puff pastry)

Preheat 450 Degrees

Take sheet of puff pastry and even spread cheese, and sage over entire sheet and then top with Prosciutto. Start from one side and roll into a long cylinder. Try to do this tightly so it actually looks like a wheel when slices are made. Place log in refrigerator for about half hour. It will be easier to cut and have it maintain its shape if it is chilled for a little bit. Brush the log with egg. Cut 1/4 inch slices place on baking sheet and bake for 12 minutes.

 Posted by at 9:48 pm
Mar 012007
 

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I have to admit, from my event last week this idea was my favorite. When I was buying napkins, I saw these plastic shooters and thought it would be really fun if people had shots of soup. Also it is very simple to prepare and serve a large quantity of individual shots. I think these would work best if they were passed rather than sitting on a table. This is a great way to serve something really warm in the winter. But they would also work in the summer using a chilled soup.

Soup
1/4 Cup (1/4 stick) unsalted butter
5 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds/ or dill weed
4 cups chicken broth

Pesto
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

Melt butter in large saucepan over medium heat. Add carrots, onion and dill seeds and saute until onion is soft, about 10 minutes. Add chicken broth and bring to boil. Reduce heat and simmer, about 35 minutes. Remove from heat and puree the soup in a blender. Season to taste with salt and pepper.
Combine fresh dill, pine nuts, and olive oil in blender. Blend until well blended- mushy.
Pour a shot of soup with a dollop of pesto on top!

 Posted by at 8:36 pm
Dec 202006
 
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When I am planning a menu for a dinner party, I am always at a loss as to what I should prepare for an appetizer. I usually revert to classics and yet there are so many wonderful fun bite-sized appetizers out there. I made these recently and they were a great success. They’re a little different and I think the color is perfect for the season.

¾ Pound of Fresh Mozzarella ( cut into inch cubes)
2 ½ Medium Zucchini- ( thinly sliced length- wise 3/8 inch in width and 5 inches in length)
1 Cup of French Bread Crumbs
1 tablespoon of Fresh Chopped Basil
1/8 teaspoon of Dried Oregano
1/8 teaspoon of Salt and Pepper, plus 1 teaspoon of salt
2 tablespoons of Parmesan Cheese
2 ½ teaspoons of Olive oil
2 anchovy fillets- optional (if choose to place in blender with bread crumbs)

Preheat oven 300

In a bowl zucchini toss with 1 teaspoon of Salt let stand for about five minutes. Saute zucchini until a little malleable, but not too soft and set aside. In a blender blend together Bread Crumbs, Basil, Oregano, Parmesan, and Salt and Pepper.

Now take a piece of Mozzarella and wrap it with a slice of zucchini and hold it in place with two toothpicks. Repeat this until either out of Zucchini or Mozzarella pieces.

Place each Zucchini wrap on a baking sheet with a rim. Evenly, spread bread crumb mixture over Zucchini and drizzle with Olive Oil.

 Posted by at 6:50 pm
Aug 282006
 
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Bruschetta is what made me start eating tomatoes. The best thing about making it, is that it gets better and better as it sits for a few days marinating in its own juices in the fridge. It’s great to add to anything from a sandwich to some scrambled eggs.

3 Cups diced, seeded ripe tomatoes
5 Tablespoons of chopped fresh Basil
1 Tablespoon of minced Garlic
1/2 Cup of olive oil
salt and pepper to taste

Combine all ingredient in a bowl and let stand for 45 minutes at room temperature and ready to serve. If you are not going to serve it that day place in refrigerator covered.

 Posted by at 7:27 pm
Jul 312006
 
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This is the perfect soup to make in the summer when it is really hot. There are many different ways to vary the recipe as well as alternatives to its use. Gazpacho can also be used as a sauce on top of a salad or on grilled fish or chicken. This weekend I stopped by a farm stand and picked up some fresh tomatoes before coming back into the city. I made this in an attempt to prepare for the heat wave that is suppose to come through the east coast this week!1 Cup of chopped red onion
1 Cup of chopped cucumber
1 green bell pepper chopped
1 Cup of peeled seeded chopped tomatoes
2 large cloves of garlic mashed
1/4 Cup tomatoes paste
3 Cups of tomatoes juice
Juice of one lemon
1 teaspoon of jalepeno pepper chopped
1/3 Cup Olive Oil
2 Tablespoons of white wine vinegar
Two sprigs of Thyme
Salt and PepperIn a blender combine all ingredients except the thyme and blend for about 10 to 15 seconds. Transfer to pitcher and refrigerate with sprig leaves in soup overnight. Keep chilled in refrigerator until ready to serve.

 Posted by at 7:36 pm
Jul 142006
 
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Last week I made these with a friend of mine for a dinner party. These shrimp are very lite and fresh which is definitely needed this weekend with the horrible summer heat wave sweeping the nation.

Zest of 1 lemon
1/2 cup lemon juice
2 cloves garlic, crushed
1 tablespoon wine or sherry vinegar
2 tablespoons olive oil
4 anchovy fillets, coarsely chopped
1 small red onion, thinly sliced
1 bay leaf, crumbled
1 pounds large shrimp (leave tails on)
2 to 3 teaspoons salt (for boiling water)

Remove the shells from the shrimp and cook in boiling salted water. This should take about 1 ½ minutes until they turn pink. Combine all the other Ingredients in a bowl and toss cooked shrimp in marinade. Place in refrigerator and let marinade for at least three hours. Remove shrimp from Marinade and ready to serve.

 Posted by at 7:44 pm