On Monday, I hosted a dinner party. I had just come back to New Jersey on Sunday night and my party was scheduled for the following evening. With much to do in the area, I had to put together something very special, easy, and delicious!
I like interacting with food - not just having it be served. I did a crustini bruschetta bar. Most think that bruschetta is a tomato basil topping for bread. In Italy, bruschetta is really just a cruistin (toasted slice of bread) served with a topping. In the US, the tomato version has taken off.
Here is what I did for the appetizer bar:
-I served an inexpensive pinot grigio and a merlot
-2 loaves of Italian bread, sliced and toasted
1. Roasted Tomato Bruschetta
-1 pint grape tomatoes
-1/3 small red onion, diced
-3 cloves of garlic, minced
-Olive oil
-Balsamic vinegar
-Fresh basil, 4-6 large leaves
Heat oven to 400 degrees. Line a baking sheet with tin foil. Empty the pint of rinsed tomatoes. Coat with olive oil and lightly salt. Cook 30 minutes or more if needed until the tomatoes start to wrinkle and pop.
Meanwhile, cut the onion, garlic, and basil. The basil is easiest to cut by doing the following: layer the leaves one on another. Roll. Cut into small slices.
Pour the tomatoes and olive oil from the foil directly into a container with a lid. Usa a wooden spoon to mash the tomatoes, causing them to open. Add the onion, garlic, and basil. Stir. Add approximately 1-2 tablespoons of vinegar, depending on your liking. Add an additional 2-4 tbs. of olive oil (the ratio between the vinegar and oil should be 1-2, vinegar to oil). Cover with lid. Shake. Leave to come to room temperature befroe putting in the fridge.
Bring back to room temperature before serving.
*Alternate: if you dont have time, you dont have to roast the tomatoes. You could just dice them and use them raw.
2. Mozzarella, Tomato, and Basil:
-Fresh mozzarella balls, 8 oz.
-2 Roma tomatoes, sliced thinly
-Basil leaves, cut similar fashion as above
Slice the tomatoes. Lightly sprinkle with salt to get some of the water released from the tomato. Cut the mozzarella balls in half. Cut the basil into thin strings.
On a plate, arrange the tomatoes on the outer rim, then the cheese in a smaller circle. Place the basil on the inside. Lightly sprinkle sea salt over the food and drizzle a good olive oil over it.
3. Artichoke Spread:
-1 jar of artichoke hearts, drained and rinsed
-1/4 sm. red onion, diced
-1/4 cup (give or take) Parmesan cheese
-4 tbs. Mayo/Miracle Whip, depending on desired creaminess
*If you wanted to lower the fat, use light mayo
Dice the artichokes and place in a bowl. Add the onion, cheese, and mayo. Use salt and pepper to season. Transfer to a oven proof dish. Sprinkle additional cheese if you would like. Cook at 375F until bubbles, approx. 15 minutes. Serve warm.
4. Feta and Mixed Olives:
-1/3 cup mixed olives, prior to pitting (I use calamata and oil cured)
-8 oz. feta or other goat cheese
Pit the olives, pull or cut into small pieces. Ensure the goat cheese has been crumbled. Mix together. Easy as that.
5. Brie, Raspberry, and Walnuts:
-Brie cheese - one lg. triangle or a circle prepackaged
-Raspberry jam (or other jam, such as apricot or strawberry)
-Handfull of walnuts
Arrange on a plate. Bring to room temperature. I put my jam in a small bowl on the plate, so it does not touch the cheese...I know...
December 10, 2008
November 26, 2008
Awesome Leftover Recipe
Growing up, we didn't have a lot of family, friends, or people at our home during the holidays. There were never more then 10 present. Even though the number of people present was low, we cooked like we were cooking for a 20 person crowd. This means that we ALWAYS had leftover turkey...and why is this? Because we insisted at a 20 pound turkey minimal!!
Things like my family's Turkey Tetrazzini is a great favorite. We combine different leftovers of turkey, such as the small pieces no one likes to eat, a flavored rue, sherry, and whipping cream, mix it in with cooked pasta and top it with Parmesan cheese. It is something that my sister and I would never let get to the freezer. My mother always use to try to make two - one to freeze and one to eat...well, it was so good that none reached the freezer. Great alterations to this include adding sauteed mushrooms, spinach, or peppers. See my family recipe below!
2 cups of leftover shredded turkey (chicken will work as well)
1 cup chicken broth
1 cup whipping cream
1/4 cup butter (light butter will work as well)
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper
2 tbs. sherry (you can leave this out if you want)
3 oz. cup of mushrooms - **I use sliced mushrooms, about 8
1 cup whipping cream
7 oz or approx. 1/2 oz. of cooked pasta of your choice
Parmesan cheese to top
-Cook pasta in a pasta pan. Drain. Set back into the same pan. Add the turkey/chicken (add mushrooms or other veggies as you wish). Wait for the sauce.
-Heat a large saute pan to med-med-high heat. Melt butter.
-Add flour. This creates a rue. Let simmer for 30-60 seconds to cook the flour.
-Add salt and pepper. Stir and turn off heat.
-Slowly add chicken broth, whisking it into the rue.
-After broth is added, slowly add the cream.
-Turn on heat and bring to a simmer for one minute.
-Pour into the same pan with the pasta, turkey/chicken, and veggies. Toss generously.
-Pour into a low cooking dish (2 quart would be ideal).
-Sprinkle with Parmesan cheese.
**If cooking now, cook at 350 degrees F for approximately 20 minutes.
**If putting in the fridge, bring to room temperature and follow directions above.
**If freezing, cover appropriately and then follow directions above.
-Alterations: use more pasta and no meat; use all meat and no pasta; use risotto or rice instead of pasta; use chunked chicken or shrimp.
**PLEASE see the "About Me" section of my blog to ensure the ownership of recipes posted. Thank you and GOOD EATS!!!
Things like my family's Turkey Tetrazzini is a great favorite. We combine different leftovers of turkey, such as the small pieces no one likes to eat, a flavored rue, sherry, and whipping cream, mix it in with cooked pasta and top it with Parmesan cheese. It is something that my sister and I would never let get to the freezer. My mother always use to try to make two - one to freeze and one to eat...well, it was so good that none reached the freezer. Great alterations to this include adding sauteed mushrooms, spinach, or peppers. See my family recipe below!
2 cups of leftover shredded turkey (chicken will work as well)
1 cup chicken broth
1 cup whipping cream
1/4 cup butter (light butter will work as well)
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper
2 tbs. sherry (you can leave this out if you want)
3 oz. cup of mushrooms - **I use sliced mushrooms, about 8
1 cup whipping cream
7 oz or approx. 1/2 oz. of cooked pasta of your choice
Parmesan cheese to top
-Cook pasta in a pasta pan. Drain. Set back into the same pan. Add the turkey/chicken (add mushrooms or other veggies as you wish). Wait for the sauce.
-Heat a large saute pan to med-med-high heat. Melt butter.
-Add flour. This creates a rue. Let simmer for 30-60 seconds to cook the flour.
-Add salt and pepper. Stir and turn off heat.
-Slowly add chicken broth, whisking it into the rue.
-After broth is added, slowly add the cream.
-Turn on heat and bring to a simmer for one minute.
-Pour into the same pan with the pasta, turkey/chicken, and veggies. Toss generously.
-Pour into a low cooking dish (2 quart would be ideal).
-Sprinkle with Parmesan cheese.
**If cooking now, cook at 350 degrees F for approximately 20 minutes.
**If putting in the fridge, bring to room temperature and follow directions above.
**If freezing, cover appropriately and then follow directions above.
-Alterations: use more pasta and no meat; use all meat and no pasta; use risotto or rice instead of pasta; use chunked chicken or shrimp.
**PLEASE see the "About Me" section of my blog to ensure the ownership of recipes posted. Thank you and GOOD EATS!!!
Welcome to my blog
Welcome to my blog! This is my first official blog devoted to cooking and kitchen cuisine! As said in my "About Me" I love cooking...especially because I love to entertain and eat. I look forward to hearing from all of you and sharing my kitchen secrets with you!
I am hoping to use this blog to post information about cooking, foods, and recipes. I encourage questions from you and I will answer them the to the best of my ability. If I don't know, I will do my best to find the answer. Thanks for stopping by!
I am hoping to use this blog to post information about cooking, foods, and recipes. I encourage questions from you and I will answer them the to the best of my ability. If I don't know, I will do my best to find the answer. Thanks for stopping by!
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