Feta tapenade tarte soleil

October 1, 2019 Belinda

Feta Tapenade Tarte Soleil is from the great food blog, “Smitten Kitchen”
The feta dip is from Ina Garten.
My inspiration for this recipe was from my dear friend, Lucy Lean, who made a version of this when we went to her home for drinks. She got her French butter puff pastry rounds from the frozen food department at Gelsons, which tasted great and saved a lot of time.
For this recipe, you can also use defrosted puff pastry packages at 14 oz each
(DuFour is a good brand)

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Filling
1/2 cup sundried tomatoes in oil, drained
1/3 cup pitted Kalamata olives or oil cured olives, pitted
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too
1 large garlic clove, peeled
1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
Salt and freshly ground black pepper or red pepper flakes to taste

Assembly
2×14 oz packages puffed pastry (leave in fridge overnight to thaw)
1 egg yolk beaten with 1 teaspoon water (for egg wash)
1 tablespoon sesame or poppy seeds to sprinkle (optional)

Dip
6 ounces feta cheese, crumbled
2 ounces cream cheese, cold is fine
1/3 cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste (1/2 teaspoon could be overkill if your feta is very salty, so be careful)
Freshly ground black pepper

Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. You can thin it with more olive oil if needed, but no need to make this thin like a sauce. Adjust seasonings to taste. Set aside.

Heat oven to 350 degrees.

Assemble the tart: Roll first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a 12-inch circle; use a 12-inch round plate or bowl to mark the size for a clean cut. Repeat with second dough, setting one aside in the fridge until needed.

Place first round on a parchment- or nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.

Remove the glass. Place your finger near center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds, if desired.

Bake for 30 to 35 minutes, until golden brown all over.

Meanwhile, make whipped feta dip: Blend all filling ingredients in a blender or food processor until smooth. Adjust seasonings to taste. Place in bowl for dipping.

Remove tart from oven, let cool, on baking sheet for 10 minutes then transfer to a serving platter and sprinkle wth some freshly chopped parsley for color.
Tear off rays of sun, dip in whipped feta; repeat as needed.

Appetizer Vegetarian · Appetizers · Holiday Food

Baked black truffle stuffed brie

July 20, 2019July 20, 2019 Belinda

This recipe is unapologetically decadent and wonderful for date night.
Creamy brie, enhanced with the earthy delicious flavors of black truffle all baked to oozing delicious perfection!
Recipe c/o the Australian food blog, “Sprinkles and Sprouts”

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Serves 2

1 medium brie wheel – around 8oz
1/2 oz black truffle (or as much as you can afford!!)
1 tbsp olive oil
A pinch of salt and black pepper
Really good crusty bread to serve

Preheat the oven to 350°F.
Remove all the packaging from your brie, but if it came in a wooden box keep this for later.
Use a sharp knife to cut a circle in the top of your brie. You want to go through the rind and a little into the cheese.
Peel this back and use a teaspoon to scrape a small amount of cheese away (eat this – chefs perk!)
Finely grate the truffle over the cheese, drizzle over the olive oil and add a good pinch of salt and pepper.
Cover the truffle cheese back up with the circle of rind you removed earlier
Wrap the brie in parchment paper and then tightly in aluminum foil.
Place the brie on a baking sheet and bake for 15-20 minutes until completely molten.

To serve I like to remove the foil and carefully slide the cheese back into the wooden box.
Serve with plenty of bread and some apple slices.

** Some little radishes are amazing with this, but ideally you want the ‘french breakfast’ radishes as they have a milder flavor.
Notes
If you have more truffle then add as much as you like (and can afford!!!)

In France the cheese is often baked in the box, but there the boxes are stapled together. Don’t do it if your box is glued as they often are, as the heat of the oven will pop the box open!
Better to use tin foil and transfer to the box. Otherwise you might end up with a cheese flood!!

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Baking · Chocolate · Do-ahead · Holiday Food

Chocolate-ginger refrigerator squares

July 12, 2019September 7, 2022 Belinda

Don’t you just love cookies you don’t have to “cook”?
We are living with an upstairs temporary kitchen and only a toaster oven for 6 months while our kitchen/dining room is being remodeled, so this recipe is a real winner. Aside from the ease of “cooking” I am a ginger freak.
Recipe c/o the great BBC Good Food website.

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11 oz ginger cookies, roughly crushed
8 oz crystallized stem ginger, finely chopped or the stem ginger in syrup, drained and finely chopped. The more gingery you like it, the more you can add!
11 oz plain 70% to 85% chocolate of a good quality like Lindt.
3.5 oz butter, diced
3.5 oz golden syrup ( I get this on Amazon, but you can probably substitute with honey or corn syrup)

Line a 8″ by 11.5″ tin with baking parchment.
Mix the cookies with most of the ginger, then set aside.
Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy.
Pour this over the cookie and ginger mixture and mix together well.

Tip the mixture into the prepared tin and sprinkle over the reserved ginger (whether you’re using crystallized or drained ginger), then flatten the top lightly – it doesn’t need to be completely smooth.
Chill for at least 2 hrs, or overnight, before cutting into small squares.

Appetizer Vegetarian · Breakfast · Egg based · Holiday Food

“Bacon and eggs” truffle custards with crispy prosciutto

April 15, 2019 Belinda

Most of Thomas Keller’s recipes (of French Laundry fame) are too complicated for my short attention span but this one is not too hard and is absolutely life changing.

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8 large eggs (the fresher the better)
2/3 cup heavy cream
2/3 cup milk
1& 1/2 tbsp truffle oil
sea salt & fresh cracked pepper to taste

Finishing Touches
1 tbsp chives (finely diced)
1 oz (2-3 slices) prosciutto

Ragout
1/3 c veal or chicken Stock
dash of fish Sauce (or dash of white wine vinegar)
1 tsp unsalted Butter
1/2 tsp truffle oil

A used egg carton

Custards
Prepare the egg shells
With an egg topper or serrated knife, cut off wider end of the egg (make sure cut is low enough that a spoon can fit in the opening.) If cutting with a serrated knife, lay the egg on a towel, and with a steady but gentle sawing motion, cut halfway through width of egg.
Remove knife, turn egg upright, and pop off the top of the egg. Pour 2 of the eggs into a bowl to reserve for the custard, and the others you can save for any other kitchen uses you might have for them. Reserve the paper egg carton. Reserve the shell bodies.
Under running water, using your fingers, carefully remove the membrane from inside the shell bodies. Clean up any loose shell pieces from the edges of the shell cavity, then set aside.

Prepare the Custards
Preheat oven to 275°F
In a saucepan, heat the heavy cream and milk. As soon as it reaches a boil, transfer to a blender. Carefully pulsing, slowly build speed of blender to prevent extreme splattering. While blending, add the 2 reserved eggs, truffle oil, salt and pepper to taste.
Strain the custard through a fine mesh strainer into a pitcher that pours well. Allow to sit for a few minutes, then skim foam from top of custard.
Place the shell bodies upright into a reserved egg carton (cut away extra spaces to make carton smaller.) Carefully pour custards into shells, filling about 85% full. (If pitcher is pouring like a bitch, use a funnel to help aim the pours.)
Using a pan that is a least 3 1/2 – 4″ deep, fill about 1″ of hot water into the pan. Place custards (carton and all) into the water, and top off with more water (if necessary) to have water level reach 3/4 ths up the sides of the eggs. Place pan into oven, cover with a lid or baking sheet, and bake for 40-45 minutes, or until custards are set. Remove from oven and set aside (They can stay in the warm water for about 2 hours if needed.)

Prepare the Finishing Touches and Ragout
Heat a saute pan over med-high heat, add a touch of oil, and crisp up prosciutto (just like cooking bacon.) Dab on paper towels to remove excess oils, then cut into 1/2″x 2″ pieces (there will be spare tidbits you’ll get to snack on.)
Dice the chives.
Put the stock and fish sauce into a small saucepan and bring to a boil. Simmer for about 3-4 minutes, or until it coats the back of a spoon. There should be about 3 tbsp of sauce.

Finishing
Swirl the butter and truffle oil into the reduced stock. Season to taste. Place each egg in a cup, and spoon about 1 tsp of ragout on top of the custards. Add a sprinkling of diced chives, then place a prosciutto crisp in each egg.

Holiday Food · Pasta · Vegetarian pasta

World’s best baked mac n’ cheese with crispy garlic breadcrumbs

December 23, 2018December 23, 2018 Belinda

I have made so many mac n’cheeses over the years and finally settled on this one as being the very best. It’s one every age group loves.

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Serves 12

For the topping:
4 tbsp unsalted butter, plus more for baking dish
2 tbsp extra-virgin olive oil
2 – 3 cups Panko breadcrumbs (Japanese-style breadcrumbs)
3 large garlic cloves, minced
¾ cup finely grated Parmesan cheese (grate it yourself, it tastes better)
1/2 tsp kosher salt

For the macaroni and sauce:
1 lb dried elbow macaroni (large size)
1/2 cup (1 stick) unsalted butter
6 tbsp all-purpose flour
4 cups whole milk
¾ to 1 cup heavy cream
16 oz coarsely grated extra-sharp cheddar (about 6 cups)
¾ cup grated Parmesan
2 tsp kosher salt
1/2 tsp ground white pepper
1 1/2 tbsp English mustard powder

Special equipment:
9- by 13-inch baking dish

Preheat oven to 400°F with the rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.

Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add the panko breadcrumbs and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in ¾ cup Parmesan and salt, and set aside.

Add macaroni to boiling salted water and cook until just al dente (avoid overcooking). Drain macaroni and set aside.

In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes.
Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.

Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 25 to 30 minutes.

Let cool 15 minutes before serving.

Chocolate · Do-ahead · Holiday Food

Crock Pot Candy!

November 5, 2018September 7, 2022 Belinda

This recipe is from a blog called “The Slow-Roasted Italian”
Crock pot candy is the easiest and most impressive homemade candy. A rich chocolate, peanut, 4 ingredient recipe that you simply toss in your crock pot, stir a few times and scoop it out.
It doesn’t get much easier than that!

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34.5 ounces honey roasted dry roasted peanuts (I used Planters)
32 ounces almond bark (vanilla flavored)
12 ounces semisweet chocolate chips
4 ounces German chocolate bar (by Baker’s)
optional garnish: sprinkles or crushed candy canes

Layer ingredients into your crock pot (I used a 5 quart), cover.
Cook for 1 hour on low temperature. Do not stir.
After 1-hour stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).

Meanwhile line the counter top or table with a long piece of parchment paper.
Turn off the crock pot.
Use a 1 tablespoon scooper to scoop out the candy from your crock pot and onto parchment paper.
Make sure the candy is not touching. Top with your favorite garnish.
Allow to cool completely.

Dessert · Do-ahead · Holiday Food · Icecream

Pumpkin ice cream pie!

November 2, 2018September 7, 2022 Belinda

YIELD: ONE 9-INCH PIE
8 TO 10 SERVINGS

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This is the easiest and most stress-free pumpkin pie you’ll ever make. It has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. Best of all, no traditional pie crust to make, roll out, or fuss with. The filling is made with Breyers Gluten Free Extra Creamy Vanilla ice cream, pumpkin puree, and it’s nicely flavored with cinnamon and pumpkin pie spice. The pumpkin flavor really shines through. You can make the pie weeks in advance and keep it in the freezer since it’s ice cream, making it an easy make-ahead Thanksgiving pie recipe.

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs if necessary)
1/4 cup granulated sugar
3 cups Breyers Gluten Free Extra Creamy Vanilla (or similar vanilla ice cream), well-softened
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Preheat the oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
Add the graham cracker crumbs, granulated sugar, and stir to combine.

Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
Bake for 10 minutes; set aside to cool. While pie cools, make the filling.

To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.

Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.

Prior to slicing, you may with to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.
The pie will keep covered in the freezer for at least one month.

Dessert · Holiday Food

Pumpkin turtle cheesecake parfait

November 2, 2018October 13, 2021 Belinda

And now for something completely different for Thanksgiving.
No pie crust to have to bake and the easiest, most delicious dessert to make

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Serves: 4

8 oz cream cheese, at room temperature
1 package (size that serves 4) vanilla instant pudding
½ cup milk/cream/half and half, divided
1 cup pumpkin puree
1 tsp pumpkin pie spice
8 oz (1 regular tub) whipped topping
chopped pecans for garnish
caramel sauce for drizzle

The instant pudding mix is used dry–DO NOT MAKE PER PACKAGE DIRECTIONS
Beat the cream cheese and ¼ cup of the milk/cream in a large bowl until it’s smooth and silky
Add the pumpkin, pumpkin pie spice, the remaining milk and the dry pudding mix
Beat for 1 minute
Fold in the whipped topping
Divide evenly into small dessert dishes
Garnish with chopped pecans and drizzle with caramel sauce