Tuesday, July 6, 2010
Monday, May 3, 2010
Wednesday, March 17, 2010
(Recipe) One of my favorite appetizers-Crostinis with pear and blue cheese Bruchetta
_1 loaf of baguette, sliced diagonally into 3/4 inch slices
-2-3 bosch pears, peeled (or with skin on), and cubed
-Crumbled Blue Cheese
-1/2 cup chopped chives
-Cracked Black pepper
Preheat oven at 350 F. Line slices of baguette on baking sheet, in a single layer. Toast in the oven, flipping them once, until they reach desired light brown color.
Remove from oven. Let them cool.
In the meantime, in a bowl, assemble the bruchetta topping by mixing lightly the pear cubes, crumbled blue cheese and chopped chives seasoned with cracked pepper.
Accompany your appetizer with a refreshing fruity cocktail or a glass of French Riesling wine.
-2-3 bosch pears, peeled (or with skin on), and cubed
-Crumbled Blue Cheese
-1/2 cup chopped chives
-Cracked Black pepper
Preheat oven at 350 F. Line slices of baguette on baking sheet, in a single layer. Toast in the oven, flipping them once, until they reach desired light brown color.
Remove from oven. Let them cool.
In the meantime, in a bowl, assemble the bruchetta topping by mixing lightly the pear cubes, crumbled blue cheese and chopped chives seasoned with cracked pepper.
Accompany your appetizer with a refreshing fruity cocktail or a glass of French Riesling wine.
(Recipe) Salmon Appetizer Canapes, made from scratch, and using creme fraiche
They are flaky and look like little tarts. You can premake them and use any topping of your choice. Let your imagination and taste buds put together your own creation. The dough is fast to make, and you can freeze...when you are ready to use,, let it thaw 1/2 hour before rolling it out. You can also bake it a day ahead and top it just before serving.
-1 and 1/2 sticks of unsalted butter
-1 egg, and 1 egg yolk
-1/2 teaspoon Kosher saltt
-2 and 1/2 cups flour
-2/3 cup epasse (solid not fluid) creme fraiche
-6 oz smoked salmon
-2 and 1/2 Tablespoons capers in brine, and chopped
For the shells: Cut butter into 1/2 inch cubes, and freeze until very cold (20 minutes). Mix flour
and salt in a food processor, and add the butter. Pulse on and off until you end up with pea size bits of butter. In a small bowl, beat egg and egg yolk with 3 Tablespoons of ice cold water. Add egg mixture, half at a time, and pulse until moistened, adding more ice water as needed.
Flatten dough into 2 squares, about 6 inches wide each. Wrap the squares in wax paper. Chill until cold, at least 1 hour or up to 4 days.
Preheat oven to 350 F. Remove dough from the fridge and let stand for 5 minutes. Unwrap and on lightly floured surface, roll each of the dough flats out into 11, 1/8 inches thick squares.
Transfer squares to a baking sheet and prick them all over, and bake for 30 minutes or so. Remove from oven, cool for another 30 minutes, and spread with the epasse (solid-not fluid) creme fraiche, and top with the salmon and capers.
-1 and 1/2 sticks of unsalted butter
-1 egg, and 1 egg yolk
-1/2 teaspoon Kosher saltt
-2 and 1/2 cups flour
-2/3 cup epasse (solid not fluid) creme fraiche
-6 oz smoked salmon
-2 and 1/2 Tablespoons capers in brine, and chopped
For the shells: Cut butter into 1/2 inch cubes, and freeze until very cold (20 minutes). Mix flour
and salt in a food processor, and add the butter. Pulse on and off until you end up with pea size bits of butter. In a small bowl, beat egg and egg yolk with 3 Tablespoons of ice cold water. Add egg mixture, half at a time, and pulse until moistened, adding more ice water as needed.
Flatten dough into 2 squares, about 6 inches wide each. Wrap the squares in wax paper. Chill until cold, at least 1 hour or up to 4 days.
Preheat oven to 350 F. Remove dough from the fridge and let stand for 5 minutes. Unwrap and on lightly floured surface, roll each of the dough flats out into 11, 1/8 inches thick squares.
Transfer squares to a baking sheet and prick them all over, and bake for 30 minutes or so. Remove from oven, cool for another 30 minutes, and spread with the epasse (solid-not fluid) creme fraiche, and top with the salmon and capers.
(Recipe): Remoulade Sauce
-1/4 cup mayonnaise
-1/4 cup plain yogurt (here, in France, I've been using Fromage Blanc)
-1 teaspoon grated lime rind
-1 teaspoon capers, chopped
-Freshly groun pepper to taste
-A dash of Hot Paprika
Mix all ingredients, and whisk. Refrigerate till you use it.
-1/4 cup plain yogurt (here, in France, I've been using Fromage Blanc)
-1 teaspoon grated lime rind
-1 teaspoon capers, chopped
-Freshly groun pepper to taste
-A dash of Hot Paprika
Mix all ingredients, and whisk. Refrigerate till you use it.
(recipe):My recipe for Crab Cakes
An easy recipe for Crab Cakes...just, dont overmix and don't brake the crab lumps. Yields: 6 patty- servings.
-1 Lb lump crab meat
-8 crackers
-2 Tablespoons mayonnaise
-1 teaspoon mustard
-1/4 teaspoon Worcestershire
-1/2 teaspoon Old Bay seasoning
-chopped fresh parsley/and/or chopped fresh dill
-salt to taste
-2 Tablespoons vegetable oil
1. Check the crab meat in case there is any cartilage left, and place it in a bowl aside.
2. Crash the crackers very fine and mix with all other ingredients. Lightly, fold in crab meat, and only mix enough to combine the ingredients. Shape into 6 crab cakes, and refrigerate for at least one hour.
3. Heat 2 Tablespoons of vegetable oil, and sautee for 3-5 minutes per side, until golden brown .
4. Garnish with tartar sauce, remoulade, or with just a wedge of lemon.
-1 Lb lump crab meat
-8 crackers
-2 Tablespoons mayonnaise
-1 teaspoon mustard
-1/4 teaspoon Worcestershire
-1/2 teaspoon Old Bay seasoning
-chopped fresh parsley/and/or chopped fresh dill
-salt to taste
-2 Tablespoons vegetable oil
1. Check the crab meat in case there is any cartilage left, and place it in a bowl aside.
2. Crash the crackers very fine and mix with all other ingredients. Lightly, fold in crab meat, and only mix enough to combine the ingredients. Shape into 6 crab cakes, and refrigerate for at least one hour.
3. Heat 2 Tablespoons of vegetable oil, and sautee for 3-5 minutes per side, until golden brown .
4. Garnish with tartar sauce, remoulade, or with just a wedge of lemon.
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