Light Meals (N-Z)
Omelet with Truffle
Ingredients:
2 teaspoons butter
3 eggs
2 tablespoons grated Parmigiano cheese
convert measure here TartufLanghe's Black Summer Truffle (whole)
salt and pepper
Directions:
In a small bowl, gently whisk the eggs. Add the Parmesan cheese, salt and pepper, the truffle in slices, and truffle juice from jar. In a medium sauté pan, heat butter over medium heat. Pour egg mixture into hot sauté pan. When eggs are almost fully cooked, fold omelet in half, and cook 2 minutes longer until eggs are set.
Serve immediately. Serves 4.
Omelet with Truffles and Bra Cheese
Ingredients:
2 teaspoon butter
3 eggs
1 green onion, thinly sliced
1 porcini mushroom, sliced
2 tablespoons grated Bra cheese (or piave or valtellina)
2 shavings black truffle, broken into pieces, or 1/2 teaspoon truffle oil
salt and pepper
Directions:
In a medium sauté pan, heat butter over medium heat. In a small bowl, gently whisk the eggs, and pour into hot sauté pan.
While eggs are cooking, sprinkle with green onions, button mushrooms, Bra cheese, and truffle pieces. Season omelet with salt and pepper. When eggs are almost fully cooked, fold omelet in half and cook 2 minutes longer until eggs are set. Serve immediately.
Serves 1.
Orange-Gingered Pork Chops with Avocado Salad
Ingredients:
Pork chops
2 center-cut pork chops
2 tablespoons Borsari Orange-Ginger Seasoned Salt
1 tablespoon Pimenton de la Vera Piccante
2 thick-cut pineapple rings (fresh)
Salad
handful each of rinsed Belgian endive, red cabbage, and dandelion greens
2 tablespoons Marcona almonds
3 ounces Cacio di Fossa
1/2 avocado, peeled and thinly sliced
Dressing
Equal parts avocado oil, Sangiovese Verjuice, and De Nigris Balsamic Vinegar I Frutatti (fig)
Pinch of sea salt, black pepper, and Herbes de Provence.
Directions:
Generously season pork chops and massage in dry rub. Season pineapple rings with Pimenton. Grill both on barbecue, chops in the center. When chops are nearly done to your liking, switch them out with the pineapple, which is now in the center and will char nicely.
Toss all the salad ingredients except the avocado. Gently whip dressing together and dress the salad. Place chops with pineapple on serving plate, and top salad with avocado.
Serve immediately with an Albarino or Viognier.
Pan Pizza with Boilie Cheese
Ingredients:
Base:
5 ounces self-rising flour
2 ounces butter
6 tablespoons milk
tomato puree
tomato sauce
Topping:
sliced pepperoni
sliced onions
sliced mushrooms
Boilie cheese and oil from jar
Directions:
In a food processor combine base ingredients.
Roll onto a lightly oiled 9-inch pan. Sprinkle with a little Boilie oil. Cover with a lid and cook for 10 to 15 minutes on stove top burner at low heat.
When cooked, spread tomato puree and tomato sauce on top. Smear Boilie cheese into circles around the pizza. Place onions, pepperoni and mushrooms on top. Heat in oven for a few minutes until cheese begins to bubble.
Serves 3.
Paneer and Green Beans in Coconut Curry
Ingredients:
4 tablespoons vegetable oil
1 10-ounce block paneer,* cubed
1 cup green beans, cut into 1-inch pieces
1 jar (15 ounces) Maya Kaimal Coconut Curry
1/4 cup coconut, dried and toasted (optional)
Directions:
In a medium pot, heat vegetable oil over medium heat. Add paneer and fry on all sides until lightly brown. Add green beans and Coconut Curry sauce. Cover and turn heat to low. Allow to simmer until green beans are tender, but not overcooked. Add water if mixture gets too thick.
If desired, finish with toasted coconut. Serve warm over rice or as a side dish.
*A hard, Indian cow’s milk cheese sold at Indian grocery stores and some specialty and natural foods retailers.
Serves 6.
Pears, Parmigiano Cheese, and Honey with White Truffle
Ingredients:
2 ripe pears
1/2 pound Parmigiano
2 tablespoons white truffle honey
Directions:
Slice pears in half, and remove cores. Dice pears and Parmigiano cheese. Alternate pears and cheese on wooden skewers. Add drop of white truffle honey on each piece Parmigiano, and serve.
Serves 4.
Pizzoccheri
Ingredients:
1 pound savoy cabbage
2 medium Idaho potatoes
kosher salt
1 cup buckwheat flour
1/2 cup (or slightly more) all-purpose flour
1 egg
5 to 6 tablespoons cold milk
3/4 stick (12 tablespoons) unsalted butter
15 sage leaves
4 cloves garlic, peeled and whole
2 to 3 tablespoons plus pinch salt (divided use)
freshly ground pepper
3/4 to 1 cup grated bitto cheese
Directions:
Remove the outer leaves from the cabbage and cut off the stem end. Cut into 3/4" strips and put in bowl of cold water. Peel and cut potatoes into 1-inch cubes; place in bowl of cold water. Bring a large pot of water to boil; add 1 tablespoon salt, and cook potatoes about 10 minutes. (They should still be firm.) Transfer potatoes to bowl and cover to keep warm. Cook cabbage in potato water for 6 to 8 minutes. (Cabbage should also be somewhat firm.) Remove to bowl with potatoes and cover.
Mix flour together and make a well in center. Add egg, milk, and salt gradually, mixing flour in from the sides. Knead for about 15 minutes. This is much longer than most pastas, but the buckwheat flour has almost no gluten. With a hand-crank pasta machine, roll dough out to next to last setting. Cut into pieces about 2 1/2" by 3/4" and place on paper towels for at least one hour. (May be prepared ahead of time and stored flat in plastic containers.)
Melt butter in small saucepan over low heat. When melted, add sage leaves and garlic and sauté for 1 minute, adding pinch of salt and lots of pepper.
Bring large pot of water to a boil. Add 1-2 tablespoons salt, and then add cabbage and potatoes. When water returns to a boil, add pasta and cook 3 to 5 minutes.
Put some of the cheese and some of the butter/sage mixture in a dish. Drain the pasta/vegetable mixture, and arrange some over the butter and cheese. Repeat the cheese/butter/sage and pasta/vegetable layers and add more pepper. Gently toss, stir, and serve immediately.
Podlaski and Potato Pierogies
Ingredients:
Dough
1 cup all-purpose flour
1/2 teaspoon salt
pepper to taste
2 eggs, beaten
1/2 cup water
Filling
2 potatoes, peeled and thickly sliced
1 tablespoon vegetable oil
1 onion, chopped
4 ounces Podlaski, Morski, or Lubelski cheese
2 ounces cream cheese
1 teaspoon paprika
salt and black pepper
Directions:
To make the dough, place flour, salt, and pepper in large mixing bowl and mix well; make a well in the center and add eggs. Cut into flour with a knife. Add water, and mix with wooden spoon. Knead dough until firm. Cover bowl and let sit 10 minutes at room temperature.
Divide dough into quarters; roll each section out thinly, then cut circles about 3 inches in diameter. It’s best to work on one section at a time, keeping the remaining sections covered with a damp cloth as the pastry tends to dry out.
Place small mound of filling over one side of each circle of dough leaving a border, then moisten the edges with a little water. Fold over to make half-moon shapes, then press edges firmly together making sure they are well sealed to prevent filling from oozing out.
Bring a large pot of water to boil, add salt then reduce to a rolling simmer and drop pierogi into water a few at a time. Cook gently 3 to 5 minutes. Do not overcrowd pot or they will stick together. Remove with slotted spoon. Pierogi sautéed in butter. May also set aside to cool, and then frozen for later use.
Filling
Bring large pot of water to boil, add salt and potatoes, and cook for 15 minutes or until potatoes are tender.
Meanwhile, heat oil in a frying pan; add onion and sauté for 8 to 10 minutes until soft and golden brown. Remove with slotted spoon and set aside.
Drain the cooked potatoes return to the pan and mash well. Add cooked onion, cheese, paprika, salt, and black pepper, and mix well. Stuff dough with filling as directed above.
Pommes de Terre Bouillies avec Buendnerkaese
Ingredients:
10 medium-size potatoes
2 teaspoons salt
20 thin slices Buendnerkaese
fresh ground black pepper (to taste)
pinch of paprika
freshly chopped chives
Optional garnish: red onion, tomato, pickled gherkin
Directions:
Preheat oven to 350°F.
Boil potatoes in salted water 20 to 25 minutes. Peel while still warm and cut in half lengthwise. Place in ovenproof dish and cover with cheese. Season with pepper, paprika, and chives.
Bake in oven until cheese begins to brown.
Portuguese Soufflé
Ingredients:
8 ounces shredded Bica or Serpa
1/4 cup all-purpose flour
2 cups hot milk
4 eggs, divided
pinch of fresh herbs, such as thyme, rosemary and sage
1/4 cup butter
Directions:
Preheat oven to 400°F.
In a saucepan melt butter and add flour. Next add grated cheese, fresh herbs, and hot milk; simmer on low heat about 10 minutes. Remove from heat, and cool slightly.
Separate egg yolks and add to mixture. Beat egg whites until stiff, and fold in gently and slowly.
Butter individual soufflé molds and fill halfway. Bake 18 to 20 minutes. Serve with a simple salad and fresh, crusty bread.
Postel Flamiches
Ingredients:
1/2 cup plus 2 tablespoons cream
10 ounces sliced Postel
1 large egg
pinch of celery salt
6 tablespoons all-purpose flour
4 tablespoons butter, softened
2 tablespoons cold water
pinch of salt
Directions:
Preheat oven to 350°F.
Place flour, butter, water, and salt in bowl and mix vigorously. Refrigerate for 30 minutes.
Roll out dough, then place in floured and buttered pie pan; prick pastry with fork several times. Lay slices of Postel on pastry.
Separately, beat cream, egg, and seasoning; pour over cheese in pastry. Bake 30 minutes.
Provolone, Sausage, and Leek Omelet
Ingredients:
1 cup shredded Provolone Piccante
6 eggs
6 ounces hot Italian sausage, casings removed
1 large leek, thinly sliced (white parts only)
2 tablespoons extra virgin olive oil
1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoons dried rosemary, crumbled
1/2 cup roasted red peppers, sliced and drained
salt and pepper to taste
Directions:
Sauté sausage in heavy large skillet over medium-high heat until brown (about 5 minutes). Remove to paper towel and break sausage into pieces with fork. Heat 1 tablespoon olive oil in same skillet. Add leek and thyme, and sauté until soft (about 6 minutes). Add salt and pepper to taste. Remove from heat.
Whisk 3 eggs and half of the crumbled rosemary in small bowl. Season with salt and pepper. Stir in half of leek mixture. Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat. Add egg mixture to skillet and swirl with rubber spatula.Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes.
Remove skillet from heat. Arrange half of sausage, peppers, and cheese on 1/3 of omelet. Fold one side of omelet over filling, and roll out onto heated plate. Repeat with remaining peppers and cheese, forming second omelet.
Serves 2.
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts
Ingredients:
1 cup uncooked Bhutanese red rice
1 teaspoon olive or other vegetable oil
1/2 cup walnut halves
2 tablespoons tamari or soy sauce
1 bunch broccoli, tough stems trimmed and sliced into 1/4-inch-thick rounds, and flower separated into 1-inch clusters
3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup)
Lemon Dressing
1/4 cup olive or other vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon tamari or soy sauce
1 tablespoon grated fresh ginger
1/2 teaspoon grated lemon zest
1 small clove garlic, crushed
Directions:
Cook rice according to package directions. Let stand, uncovered, until cooled.
Meanwhile, heat the oil in medium-sized heavy skillet over medium heat, and add the walnuts. Stir-fry just until fragrant, about 20 seconds. Sprinkle with tamari or soy sauce and stir-fry, adjusting the heat so that the tamari does not burn, until the walnuts are coated with the thickened tamari, about 1 minute.
Place broccoli in vegetable steamer set over gently boiling water and steam covered, until tender, about 4 minutes. Lift steamer from saucepan, and then rinse broccoli with cool water. Drain and cool.
To make the dressing: In a large bowl whisk together oil, lemon juice, tamari or soy sauce, ginger, lemon zest, and garlic.
Just before serving add the cooked rice, tamari walnuts, broccoli, and scallions. Toss to blend.
Note: If making the salad ahead, set aside the broccoli and tamari walnuts and add just before serving.
Serves 4.
Red Rice, Mango, and Smoked Chicken with Lemon Dressing
Ingredients:
1 cup uncooked Bhutanese red rice
1 cup mango, seeded and diced
1 cup smoked chicken, shredded into thin strips
3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup)
Lemon Dressing
1/4 cup olive oil or other vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon tamari or soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon grated lemon zest
1 small clove garlic, crushed
Directions:
To cook Bhutanese red rice, bring 1 cup of rice, pinch of salt, and 1 1/2 cups water to boil. Cover, reduce heat, and simmer for 20 minutes. Fluff rice in a large bowl to cool.
To make dressing whisk together oil, lemon juice, tamari or soy sauce, ginger, lemon zest, and garlic in a small bowl. Just before serving, pour dressing over cooked red rice, mango, and smoked chicken. Toss to blend, and serve.
Roasted Vegetables with Polenta
Ingredients:
2 1/2 cups chopped red bell pepper
1 cup chopped Vidalia onion
1 tablespoon Koroneiki Extra Virgin Olive Oil from Crete
nonstick cooking spray
1/3 cup chopped fresh basil
1 1/2 tablespoons Aceto Balsamico Tradizionale di Modena12 Years
1/4 teaspoon Aromatic Sea Salts with Red Peppercorns and Coriander
2 boxes (1.1 pound each) Instant Polenta
1/2 cup crumbled Cabri Corolle cheese
fresh basil
Directions:
Preheat oven to 475°F.
Combine first 3 ingredients in a large bowl; arrange in a single layer on a pan coated with cooking spray. Bake 25 minutes or until tender, stirring after 15 minutes. Stir in basil, vinegar, and 1/8 teaspoon sea salt. Preheat broiler. Place polenta on a baking sheet coated with nonstick spray; sprinkle with aromatic sea salt. Broil 7 minutes on each side or until lightly browned.
Spoon roasted vegetables over polenta; sprinkle with Cabri Corolle cheese. Garnish with basil.
Roquefort Cheese and Tomato Soufflé
Ingredients:
2 tablespoons butter
3 tablespoons flour
3/4 cup milk
1 bay leaf
1 clove
4 sprigs parsley
4 thin slices onion
pinch of powdered dill
1/2 cup tomato juice
6 ounces Roquefort cheese
salt and pepper
4 egg yolks
4 egg whites
1/3 teaspoon salt
1/4 teaspoon dry mustard or curry powder
Directions:
Preheat oven to 400°F.
Melt butter and stir in flour. Heat until frothy and bubbly. Scald milk, to which has been added bay leaf, cloves, parsley, onion, and dill. Strain and stir gradually into butter and flour mixture. Stir in tomato juice. Cook while stirring until sauce bubbles and thickens. Add Roquefort cheese and stir until smooth.
Season to taste with salt and pepper. Remove from heat and quickly beat in egg yolks. In a separate bowl, beat egg whites and salt until stiff. Fold egg whites and dry mustard into sauce. Pour into a buttered and floured 1-quart soufflé dish.
Bake for 20 to 25 minutes or until soufflé is well puffed and brown on top.
Serves 3 to 4.
Saffron Rice
Ingredients:
1/8 teaspoon Spanish saffron
2 cups boiling water, divided
2 tablespoons sheep’s milk butter
1 cup uncooked Gourmet Popcorn Rice
1 teaspoon Mediterranean Sea Salt from Spain
Directions:
Steep the saffron in 1/2 cup boiling water. In a skillet that can be tightly covered, melt the sheep’s milk butter over medium heat. Stir in the popcorn rice and sea salt. Cook, stirring consistently, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Saganaki
Ingredients:
1/8 cup butter
1/2 pound Kefalograviera cheese (or Kasseri)
1 whole lemons squeezed
Directions:
Cut the cheese into slab about 3/4" thick. Heat the butter in frying pan and sear cheese. As cheese starts to brown, pour lemon juice over it and remove from heat.
Serve hot with fresh pita or bread for dipping
Shrimp and Habanero Quesadillas
Ingredients:
6 small flour tortillas
6 ounces Cabot Habanero Cheddar, grated
12 ounces cooked shrimp, halved lengthwise or diced
4 green onions, chopped
salt and ground black pepper to taste
sour cream
whole sprigs cilantro and lime wedges for garnish
Directions:
Lightly oil small skillet and place over medium heat. Place onetortilla in skillet until heated through, about 30 seconds per side. On one half of tortilla, place one-sixth of cheese, followed by one-sixth of shrimp and green onions. Fold in half, pressing to seal. Cover to keep warm and set aside. Repeat with remaining tortillas.
Singapore 'Xin Zhou' Noodles
Ingredients:
1/2 pound rice vermicelli
3 tablespoons oil
1 medium onion, sliced
1/4 pound chicken, sliced
1/4 cup bean sprouts
1 bottle Singaporean Xin Zhou Noodle Sauce
Garnish (optional)
1 tablespoon dried shrimp
fresh red chilies, sliced
Directions:
Soak rice vermicelli in hot water 5 to 10 minutes until softened. Drain and set aside.
Heat oil in a wok or frying pan, and pan fry chicken until browned. Pour in Singaporean Xin Zhou Noodle Sauce and bring to boil. Add rice vermicelli and bean sprouts. Toss gently.
Transfer to plates and garnish with dried shrimp and fresh red chilies if desired. Serve hot.
Serves 2.
Smoked Ham Salad on Gruyére Potato Coins
Ingredients:
2 long, thin Idaho potatoes, cut into 1/8-inch-thick slices
1 tablespoon olive oil
salt and freshly ground pepper
1 cup shredded Gruyére cheese (about 4 ounces)
1/2 pound lean smoked ham, finely chopped
3 tablespoons mayonnaise
1 scallion, finely chopped
1 tablespoon finely chopped cornichons
1 tablespoon finely chopped capers
1 teaspoon finely chopped tarragon
2 teaspoons Dijon mustard
Directions:
Preheat oven to 350°F and line a baking sheet with parchment paper or foil. Using a 2-inch- round biscuit cutter, cut potato slices into rounds. In a bowl, toss potatoes with olive oil and arrange in a single layer on baking sheet. Season lightly with salt and pepper, then sprinkle with cheese. Bake potato rounds about 45 minutes, or until deep golden; let cool. Transfer potatoes to paper towels.
In a small bowl, combine ham with mayonnaise, scallions, cornichons, capers, tarragon, and mustard. Season with salt and pepper. Spoon ham salad onto potato coins and serve.
Makes about 3 dozen.
Smoked Salmon and Lemon Sandwiches
Ingredients:
2 tablespoons crumbled lemon zest
1 tablespoon low fat crème fraîche,
fresh black pepper
4 slices wholemeal bread
4 slices smoked salmon
butter for spreading
Directions:
Mix the lemon zest with the crème fraîche. Spread on slice of bread with lemon cheese mixture, and spread the other slice of bread with butter; top with smoked salmon. Add fresh black pepper and put both sides together. Remove crust and cut into 4 triangles. Repeat for other slices of bread.
Smokin’ Chili Mullubimby
Ingredients:
2 1/4 pounds lean pork or beef
vegetable oil
1 onion, chopped
1 teaspoon salt
1 clove garlic, crushed
1 250ml bottle (1 cup) Smokin’ Mango Chilli Sauce
Directions:
Cut meat into medium-size, bite-size cubes, and fry in hot oil until lightly browned. Add onion and cook an additional 2 to 3 minutes. Stir in remaining ingredients. Cover and simmer for 30 to 45 minutes. Check periodically, and ifI sauce gets too thick, add water as needed; should be
nice and saucy. Serve over cooked rice or use as a filling for warm tortillas.
Serves 4.
Southwestern Chicken Salad
Ingredients:
2 cups presoaked McCann’s Steel Cut Irish Oatmeal
3 cups cubed, grilled chicken breast
1/2 cup diced red onion
1/4 cup diced jicama
1/4 cup diced yellow bell pepper
1/4 cup diced green bell pepper
1/4 cup chopped cilantro
1 tablespoon minced garlic
1 tablespoon minced, pickled, jalapeño chilies
1/4 cup mayonnaise (low fat, if desired)
1/4 cup sour cream
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
salt and pepper to taste
Directions:
Preheat oven to 300°F.
Place presoaked oatmeal on a baking sheet with sides in oven to toast for about 20 minutes, or until lightly browned; stir frequently. Remove from oven and allow to cool. Place in a heat-proof bowl, and cover with boiling water. Allow to sit for about 20 minutes, or until just tender but not gummy. Drain off excess liquid. Place drained oats in a clean kitchen towel and tightly squeeze to remove any remaining moisture.
Combine chicken, oatmeal, onion, jicama, peppers, cilantro, garlic, and jalapeño in a mixing bowl.
Whisk together mayonnaise and sour cream. Beat in lime and orange juice and stir into chicken mixture. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for about 30 minutes to allow flavors to blend. Serve on a bed of lettuce.
Serves 6.
Souvlaki with Merguez Sausage and Piquillo Pepper Yogurt Sauce
Ingredients:
1 cup Greek olive oil
6 cloves garlic, chopped
1 large yellow onion, coarsely chopped
1 tablespoon fresh oregano leaves, chopped
3 pounds lamb tenderloin, cut into 1" by 1" strips
1 pound Merguez sausage
wooden skewers, soaked in water for 30 minutes
salt and freshly ground pepper
8 pocket pita breads
grilled sliced onion
grilled sliced red pepper
Piquillo Pepper Yoghurt Sauce (recipe follows)
Directions:
Whisk together oil, garlic, onion, and oregano in large bowl. Add lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
Preheat grill to medium-high. Grill sausage until golden brown on all sides and just cooked through. Remove sausage from the grill, let rest for 5 minutes, and then cut into 1-inch pieces.
Skewer the lamb and sausage onto the presoaked wooden skewers, and season with salt and pepper. Grill for 2 minutes on each side, or until the lamb is golden brown and cooked to medium-rare doneness. Remove from the grill and set aside until cool enough to touch.
Meanwhile, grill pita on both sides for about 20 seconds to warm through. Slice off 1 inch from top of each pita. Remove lamb and sausage from the skewers, and place into pitas. Add sliced grilled onions and peppers to pitas, and drizzle with yoghurt sauce.
Piquillo Pepper Yoghurt Sauce
2 cups thick Greek yoghurt
4 piquillo peppers, or 2 roasted red peppers
6 cloves garlic, coarsely chopped
2 teaspoons grated lemon zest
2 teaspoons fresh oregano, chopped
salt and freshly ground pepper
Put all ingredients, except salt and pepper, into blender and blend until smooth. Season to taste with salt and pepper. Transfer to a small serving bowl.
Spanish Sunday Brunch
Ingredients:
A great way to kick-start a sleepy Sundayserve with toasted peasant bread and seasonal fruit.
6 slices Serrano ham
3 potatoes, peeled and thinly sliced
pinch dried thyme
1/2 Spanish onion, julienned
1 tablespoon snipped parsley and chives
4 large eggs
2 ounces piquillo peppers
3 ounces Urgelia (or Tetilla), sliced
pinch Pimentón de la Vera
salt and pepper to taste
2 ounces Cadí Butter
Directions:
In a skillet combine butter, potatoes, onion, parsley, salt, thyme, and pepper. Cover tightly; cook over low heat until potatoes are barely tender, 20 to 25 minutes. In small bowl beat together eggs and milk; add Serrano ham, sliced piquillo peppers, Pimentón de la Vera, cheese, and chives. Pour over potato mixture; cover and continue cooking over very low heat until egg is set in center, 8 to 10 minutes. With a spatula, loosen sides and bottom and slide potatoes out onto serving plate, and serve immediately.
Stokes Point Smoked Cheddar and Sweet Onion Tartlets
You can make single-serve tarts by cutting the pastry into 4 portions rather than 16. Great for lunch with a rocket and tomato salad.
Ingredients:
2 tablespoons olive oil
2 brown onions, sliced
1 tablespoon sugar
2 teaspoons fresh thyme, chopped
salt and freshly ground black pepper, to taste
1 sheet frozen butter puff pastry
5 ounces King Island Dairy Stokes Point Smoked Cheddar Cheese, grated
2 ounces King Island Dairy Stokes Point Smoked Cheddar Cheese , shaved, extra to serve
Directions:
Preheat oven to 375°F.
Heat oil in a large frying pan over medium heat. Add onions and sugar and cook gently for 20 minutes or until softened and lightly golden. Remove onions from heat and stir in thyme. Season well with salt and pepper.
While still slightly frozen, cut puff pastry sheet into 16 even squares. Transfer to baking-paper-lined baking trays. Use a fork to prick the middle of each square a few times. Place about 1 tablespoon grated cheese in center of each pastry square, leaving edges uncovered. Top cheese with onion, making sure edges of squares are left clean. Bake at 375 for 8-10 minutes or until puffed and golden.
Serve tartlets warm, topped with shavings of the extra cheese.
Swedish Pancakes
Ingredients:
1 5/8 cups flour
1 cup granulated sugar
2 cups milk
dash of salt
4 eggs
lingonberry jam
sour cream
Directions:
In a large mixing bowl, mix flour, sugar and dash of salt. In another bowl combine eggs and milk. Add contents of two bowls together, and beat until smooth. Heat a lightly greased10-inch nonstick skillet over medium heat. Pour batter into skillet so that pancake thinly covers full expanse of pan. Cook over medium heat about 1 minute, then flip and cook other side for additional 30 seconds. Roll up pancakes, and serve with lingonberry jam and sour cream.
Makes 12 to 16 large pancakes.
Tarragon-Chevre Omelet
Ingredients:
5 large eggs
2 tablespoons fresh tarragon
2 tablespoons fresh chives
4 ounces Chevre by Couturier (or Canadian Chevre by Silver Goat)
1/2 yellow bell pepper
pinch of Alaea Volcanic Red Sea Salt
fresh ground black pepper
2 tablespoons Le Gall Butter from Brittany
pinch of Herbes de Provence
Directions:
Melt butter in frying pan over medium heat. Pour in eggs mixed with salt, pepper, and Herbes de Provence. Sprinkle chopped yellow bell peppers evenly on top with chopped fresh tarragon and chives. Cook for 3 to 5 minutes or until eggs have set. Place thin medallions of Chevre on top. Fold over into 1/2 moon shape.
Note: You can save the fresh chives and tarragon, and sprinkle them over the omelet after it is done for garnish.
Tartine de Tomates a la Tomme De Savoie
Ingredients:
1 loaf ciabatta bread
6 tomatoes, sliced
6 ounces sliced Tomme de Savoie
6 tablespoons black olive tapenade
1/4 cup ounces walnuts
fresh basil
extra virgin olive oil
Fleur de Sel sea salt
freshly ground black pepper
pinch of Herbes de Provence
Directions:
Cut ciabatta in half lengthwise and briefly toast crust-side up in broiler. Quickly spread olive tapenade on bread. Alternate rows of tomatoes and Tomme de Savoie on top, stuffing basil leaves in between layers. Sprinkle with salt, pepper, and Herbes de Provence, and return to broiler; remove when cheese begins to toast and tomatoes darken.
Transfer to serving plate immediately, and drizzle with extra virgin olive oil.
Three-Cheese Pizza
Ingredients:
Dough:
2 cups flour
1 ounce butter
1/2 teaspoon salt
1/4 teaspoon sugar
1 packet yeast
1/2 cup warm water
Filling:
1/2 ounce butter
1 small onion, thinly sliced
14 ounces canned tomatoes
1 teaspoon dried oregano
Black pepper, to taste
Topping:
1 ounce Paladin Blue cheese, crumbled
1 1/2 ounces Fontina Val d'Aosta, sliced
4 ounces Vädenost, sliced
4 lean bacon slices, cut lengthwise into strips
8 to 12 pitted black or stuffed green olives
Directions:
Sift flour into a mixing bowl; rub in butter; stir in salt, sugar, and yeast. Mix in sufficient warm water to form a soft dough; knead until no longer sticky. Cover bowl loosely with plastic wrap and leave to rise in a warm place for about 1 1/2 to 2 hours, until doubled in size.
Meanwhile, prepare filling.
In a large frying pan, melt butter; sauté onion until soft. Stir in tomatoes with their juice, oregano, and pepper. Mash thoroughly and cook for about 10 minutes, stirring frequently until thick.
Grease a large baking sheet. Preheat oven to 400 degrees Fahrenheit. In center of baking sheet, press out dough to an 8-inch round. Cover with prepared filling to within half inch of edge. Cover pizza with cheese, dispersing the cheese types evenly across the surface. Top with trellis of bacon strips and olives.
Cook in the oven for 25-30 minutes, until crisp and golden.
Serves 4 to 6 people.
Tikka Masala with Paneer and Mushrooms
Ingredients:
2 cups mushrooms (button or crimini), quartered
2 tablespoons vegetable oil
1 10-ounce block paneer,* cubed
1 15-ounce container Maya Kaimal Tikka Masala
1/4 cup cilantro leaves (optional)
Directions:
In a medium sauce pot, heat vegetable oil over medium heat. Add mushrooms and sauté for about 3 minutes. When mushrooms begin to soften, add paneer and tikka masala sauce. Cover and turn heat to low. Let simmer 10 minutes to blend flavors. Garnish with cilantro and serve warm over rice.
*A hard, Indian cow’s milk cheese sold at Indian markets or specialty and natural foods retailers.
Serves 4.
Toast with Coriander Goat Cheese and Ham
Ingredients:
2 tomatoes, thinly sliced
3.5 ounces coriander goat cheese
4 slices cured ham (Parma or Sarrano)
4 slices white bread (thick)
Directions:
Preheat broiler. Slice goat cheese very thin. Put ham, tomatoes, and cheese on bread and place under broiler 1 to 2 minutes or until cheese is melted.
Also delicious as croquet-monsieur grilled in frying pan (with lid). For croquet-monsieur, use 8 thin slices of bread and butter lightly on outside.
Truffled Frittata
Ingredients:
6 eggs
2 ounces Grana Padano Stravecchio, thinly shaved
2 ounces Fontina Val D'aosta, thinly sliced
1/2 teaspoon freshly ground black pepper
pinch salt
3 teaspoon white truffle oil
1/2 cup chopped roasted asparagus
1/2 cup sliced prosciutto
1 tablespoon parsley leaves, chopped
Directions:
In medium bowl, blend together eggs, cheese, pepper, and salt. Heat 12-inch nonstick, oven- safe sauté pan over medium-high heat. Add oil to pan and sauté asparagus and prosciutto for 2 to 3 minutes. Pour egg mixture into pan, and stir with rubber spatula. Cook 4 to 5 minutes or until egg mixture has set on bottom and begins to set on top. Sprinkle with parsley.
Place pan into preheated broiler, and broil 3 to 4 minutes until lightly browned. Remove from pan and cut into 6 servings. Serve immediately. May be prepared ahead and reheated.
Tunisian Tuna Brik
Ingredients:
1 tablespoon extra virgin olive oil
1 small red onion, finely chopped
1/4 cup celery, finely chopped
1 garlic glove, crushed
1 can (6 ounces) tuna packed in oil, drained
3 tablespoons chopped parsley leaves
1 teaspoon freshly squeezed lime juice
sea salt and freshly ground pepper
5 sheets phyllo dough, thawed if frozen
1 large egg white, lightly beaten
vegetable oil for frying
Directions:
In a large skillet, heat oil over medium-high heat. Add the onion, celery, and garlic, and cook until soft, about 5 to 7 minutes. Transfer to a medium bowl. Add tuna, parsley, lime juice, and salt and pepper to taste; mix well and set aside until completely cooled.
Cut each phyllo dough sheet into 4 long strips about 4 inches wide. Cover phyllo dough with a damp kitchen towel as you work so that it does not dry out. Working quickly, take one strip of phyllo and place 1 tablespoon of the tuna mixture on the bottom of the strip, about 1/2 inch from end. Lightly brush all the edges with egg wash (lightly beaten egg white). Diagonally fold the bottom by lifting the phyllo and filling over to form a triangle shape. Press edges together. Fold again in the opposite direction and repeat until you have a small package in the shape of a triangle. Press firmly around all edges to sure they are sealed. Transfer to a large plate and cover with a damp towel as you make the remaining brik. Repeat until the filling is used up.
In a medium saucepan set over medium-high heat, slowly heat enough vegetable oil for deep-frying (about 3 inches) until a deep-fry thermometer reads 365°F. Fry the brik, a few at a time, for about 30 seconds, turning once or twice until they are lightly golden brown on both sides. Remove with a slotted spoon, and transfer to a plate lined with paper towels. Fry remaining brik and serve immediately with a salad or Tamarind Chutney.
Makes about 20 brik.
Valbreso and Zucchini Crustless Quiche
Ingredients:
2 zucchini, sliced
6 large eggs
2 tomatoes, sliced
2 tablespoons water
2 tablespoons bread crumbs
6 ounces Valbreso Feta, crumbled
2 tablespoons milk
1 tablespoon goat butter
1/4 tablespoon freshly grated lemon peel
1/2 teaspoon Fleur de Sel (sea salt)
1/2 teaspoon freshly ground green peppercorns
pinch of nutmeg
1/2 teaspoon Herbes de Provence
Directions:
Preheat oven to 375°F.
Slice zucchini and blanch for 5 minutes in boiling water, then drain and set aside. Gently blend bread crumbs, milk, and lemon peel together. Combine this mixture with drained zucchini. Whip eggs, add water, herbs, and spices, and then gently whip for an additional 30 seconds. Pour into smoking greased pan with the goat butter. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, and top with tomatoes. Bake 6 to 8 minutes, and then broil for an additional minute until lightly browned. Set aside and allow to stand for 5 minutes.
Serve with walnut toast or toasted levain (French sourdough, subtler than its San Francisco cousin). If serving for brunch or light afternoon meal, lightly chilled chenin blanc makes a fantastic partner for this dish.
Wensleydale, Pepper, and Corn Quiche
Ingredients:
1 pound shortcrust pastry
6 ounces Smoked Wensleydale or other smoked cheddar, grated
1/2 cup sweet corn kernels
1/4 red onion, diced
6 tablespoons diced red and green peppers
4 large eggs
2 cups milk
pinch of salt, pepper, oregano
Directions:
Preheat oven to 400°F.
Line a 10" flan dish with pastry. Spread crumbled cheese on pastry, and cover with sweet corn and diced peppers.
Whisk the egg and milk together and season with a pinch of salt, pepper, and oregano; pour over pastry.
Bake 25 minutes or until set and lightly brown. This dish goes well with a fresh, colorful salad and a baked potato if you're extra hungry!
