Roquefort and walnut terrine with apple salad

October 23, 2013September 9, 2022 Belinda

Another killer appetizer!

8 first-course servings

2 cups walnuts (about 7 ounces)
1 lb Roquefort cheese, at room temperature
1 cup creme fraiche or sour cream
4 medium Granny Smith apples
2 tbsp plus 2 tsp fresh lemon juice
1/4 cup pure olive oil
2 tbsp Dijon mustard
1 tbsp plus 1 tsp balsamic vinegar
salt and freshly ground black pepper
Crust bread, for serving

Preheat the oven to 350 F
Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Let cool.

Line a 7 by 5 inch loaf pan with plastic, leaving 3 inches of overhang all around. In a large bowl, break up the Roquefort with a fork until slightly chunky.

Add the walnuts and creme fraiche and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top.
Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight.

Peel, core and thinly slice the apples. In a medium bowl, toss the apples with 2 tbsp of the lemon juice.

In a small bowl combine the remaining 2 tsp of lemon juice with the olive oil, mustard and balsamic vinegar. Season with salt and pepper. Pour the vinaigrette over the apples and toss well.

Unmold the Roquefort terrine and discard the plastic wrap.
Run a thin knife under hot water and wipe it off, then cut the terrine into 3/4 inch-thick slices, rinsing and drying the knife after each cut.
Arrange the slices on small plates and serve with the apple salad and bread

Appetizer Vegetarian · Appetizers

Portobello “fries” with truffled aioli

October 23, 2013February 7, 2016 Belinda

This addicting recipe is from the great Eric Ripert” chef at my favorite fish restaurant, Le Bernadin.

Serves 8

The fries

8 Portobello mushrooms
3 eggs, lightly beaten
3 cups fine breadcrumbs
1 cup grated pecorino cheese
1 tsp dried thyme
1 1/2 tsp salt
2 tsp freshly ground pepper
1/2 cup all purpose flour
canola oil for frying

The truffled aioli

2 egg yolks
1/4 cup fresh lemon juice
1 tsp minced garlic
1 cup canola oil
1/2 cup olive oil
2 tbsp white truffle oil
fine sea salt and freshly ground black pepper

Trim the stems of the mushrooms, remove the gills and gently wipe the caps with a damp cloth.
Cut the Portobello caps into 1/2 inch strips

Combine breadcrumbs, cheese, thyme, salt and pepper in a shallow dish. Toss the mushrooms “fries” in flour to coat evenly, then dip into the egg and roll in the breadcrumbs.

Heat about 1 inch of oil in a large skillet over medium heat. Working in batches, place the breaded mushrooms strips in the hot oil and cook on all sides until golden brown, 3 – 4 minutes.
Transfer to a paper lined tray.

To make the aioli;

Combine the egg yolks, lemon juice and garlic in a blender, turn the blended on medium and drizzle the canola oil and olive oil into the blender in a steady stream until emulsified into the eggs and is fully incorporated.
Season with truffle oil, salt and freshly ground pepper.

Appetizer Vegetarian · Appetizers

Baked goat cheese with caramelized onion, garlic and Mission figs

October 21, 2013September 27, 2020 Belinda

I would take this to a desert island if I could have an oven on it!!

Makes about 20 servings

1 lb goat cheese
2 cups dried Mission figs, sliced
Enough sweet Marsala to cover figs when cooking (2-3 cups)
1/4 cup olive oil
3 large Spanish or sweet onions, thinly sliced
8 large garlic cloves, crushed
3 good-sized rosemary sprigs, stripped of leaves and chopped
2-3 tsp salt
freshly ground black pepper
2 sliced baguettes, for dipping

Preheat the oven to 375 F

Crumble the goat cheese into an oven safe dish and set aside

In a saucepan combine the figs and enough sweet Marsala to barely cover the figs.
Place the saucepan over high heat and bring to a boil, cover and remove from the heat and let the figs plump up while you’re cooking the onions.

Pour the olive oil into a large skillet and place over medium heat.
Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 20 minutes or until golden. Taste and add more salt if necessary

Using a slotted spoon remove the plumped figs from the saucepan, leaving behind any of the liquid.
Add the figs to the cooked onions, stir to combine and then spoon over the crumbled goat cheese.

Place the dish into the top half of the oven for about 20-25 minutes, until the edges begin to bubble.

Remove and serve immediately with sliced baguette. It’s best when served straight from the oven.

*It’s nice with a little runny honey drizzled over too

Meat · Pasta

Baked potato skins mac and cheese

October 19, 2013February 7, 2016 Belinda

Utterly decadent, rich and satisfying for the whole family. All it needs is a green salad.
This comes from a fellow food blogger called “A Spicy Perspective”

Serves 8

24 oz baby potatoes
2 tbsp vegetable oil, divided
1 lb elbow macaroni
3 tbsp butter
1 tbsp flour
2 1/2 cups whole milk
1 cup sour cream
1 1/3 lbs shredded sharp cheddar cheese, divided
10 oz cream cheese, divided
12 oz bacon, fried and crumbled, divided
1 cup chopped green onions, divided
Cayenne pepper
Salt and pepper

Preheat the oven to 450 F.
Place the potatoes on a baking sheet and drizzle with 1 tbsp of oil.
Salt and pepper liberally and shake the pan a little to coat them with oil. Roast for 30 minutes, or until cooked through. Then set aside to cool.

Meanwhile, cook the macaroni in a large pot of salted water, according to the package instructions.
Drain and set aside in a colander.

Using the same pot, melt the butter over medium-high heat. Once melted, whisk in the flour and cook the roux (butter-flour) for 1 minutes.
Then whisk in the milk and add the sour cream and 8 oz cream cheese. Bring to a simmer and whisk until the mixture is thick and smooth

Add 1lb shredded cheddar and whisk until smooth. Then add a dash or two of cayenne pepper and salt and pepper to taste.

Pour the cooked macaroni, 2/3 crumbled bacon and 2/3 cup green onions into the cheese sauce. Stir to coat.

Pour the macaroni into a deep 9 by 13 inch baking dish and set aside.

For the potato skins recipe;
Preheat the oven to broil. Cut each potato in half lengthwise. carefully scoop out most of the flesh, leaving just a little potato attached to the skin. Reserve the crumbled potato flesh.

Brush the potato skins with oil. With the remaining 2 oz of cream cheese, place a scant 1/2 tsp dollop of cream cheese in each potato skin.

Sprinkle the crumbled potato over the mac and cheese then arrange the potato skins over the top.
Sprinkle the remaining 1/4 lb shredded cheese over the potato skins and add pepper to taste.

For creamy mac and cheese; place the dish in the oven under the broiler for 2 to3 minutes, watch carefully though. You want the cheese to melt and the tops to toast, but not burn

For a more traditional firm dish; turn the oven to 400 F and bake for 20 mins until the tops are golden.

Once out of the oven, sprinkle the remaining green onions and bacon over the top and serve warm.

Gluten Free · Nuts · Salad · Vegetable sides · Vegetable-related

Zucchini, feta, pine nut and caper salad

October 19, 2013February 8, 2016 Belinda

This is such a divine combination and wonderful with grilled or roasted meats. After you have made it a couple of times you can start experimenting and add Kalamata olives, roasted red peppers, basil, scallions…. Limitless possibilities.

Serves 4 (at most)

For the zucchini
1lb 4oz small zucchini, cut lengthways into fairly thin slices
1/4 tsp dried red chili flakes, optional
1 tbsp extra virgin olive oil

For the dressing
4 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1/2 tsp balsamic vinegar, plus extra to taste
1/2 tsp lemon zest, grated
1 – 2 cloves garlic, finely chopped
1 tbsp fresh mint, chopped, plus a few whole leaves for garnish
2 tbsp Italian parsley, chopped
2 tbsp capers, rinsed and soaked in cold water for 10 minutes, then drained

To serve
7 oz Greek feta cheese, crumbled
4 tbsp pine nuts toasted

For the zucchini: Put the zucchini in to a colander and toss with 1 tsp salt.
leave for 30 to 60 minutes to drain in the sink, then rinse and dry on paper towels.
Season with lots of pepper and the chili flakes, if using. Add the oil and toss to coat.

Heat a griddle pan or a frying pan until hot and grill the zucchini for 4 to 6 minutes, turning once until well browned and just tender. Transfer to a dish.

For the dressing: Put the oil, lemon juice, balsamic vinegar, lemon zest, garlic and chopped mint and parsley in a bowl and whisk well.
Stir in the capers and pour the dressing over the zucchini.
Cover and set aside for 30 to 60 minutes for the flavors to marry.

To serve” just before serving, mix in the feta cheese and serve sprinkled with the pine nuts and a few mint leaves.

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Potato, squash and goat cheese gratin

October 15, 2013September 9, 2022 Belinda

Serve 6, but can easily be doubled or trebled

2 (1/2 lb) medium yellow squash
4 medium red potatoes, about 1 lb
3 tbsp olive oil
5 oz goat cheese
salt and freshly ground black pepper
1/4 cup whole milk or cream
1/2 cup freshly grated Parmesan cheese
2 tbsp thinly sliced basil or thyme leaves

Preheat the oven to 400 F. lightly grease a 1 1/2 to 2 qt baking dish with a drizzle of olive oil.
Using a mandoline or a very sharp knife,, slice the squash and potatoes into very, very thin slices, 1/8 inch or less.
Toss the sliced vegetables with 3 tbsp olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish – no need to layer them squash-potato-squash, just evenly – then season with salt and pepper.
Top with half of the goat cheese, scattered evenly in large chunks.
Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese.
Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk or cream over the entire dish. Top with the parmesan cheese.
Bake, covered, for 30 minutes, then uncover and bake 15 more minutes or until the top browns.
Scatter on the fresh basil, if using and serve

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides · Vegetable-related

Asparagus, orange and goat cheese salad

October 15, 2013February 7, 2016 Belinda

Light and so gorgeous! It’s also lovely with some sliced cooked beets added.

Serves 4

11 oz thin asparagus spears
1 1/2 cups watercress or baby arugula
1/2 small red onion, very thinly sliced
1 orange, cut into 12 segments, pith, pips and skin removed
1 tbsp fresh orange juice
1 tsp finely grated orange zest
1 tsp sugar
1 tbsp red wine vinegar
2 tsp poppy seeds
2 tbsp good olive oil
2 1/2 oz soft goat’s cheese

Cook the asparagus in boiling water for 1 to 2 minutes or until just tender. Rinse under cold water to cool, then combine with the watercress or arugula, red onion and orange segments on a serving dish
Combine the orange juice, sugar, red wine vinegar and 1 1/2 tsp poppy seeds in a pitcher.
Whisk in the oil with a fork until combined and drizzle over the salad.
Crumble the goat’s cheese over the salad and season to taste with salt and pepper.
Sprinkle the remaining 1/2 tsp poppy seeds over the salad before serving

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Baked, stuffed potatoes with leeks, cheddar and Boursin cheese

October 13, 2013September 9, 2022 Belinda

These are delicious and I usually treble this recipe at least, and freeze them individually.

Serves 4

4 large baking potatoes
4 leeks, white and pale green part only
6 to 8 oz mature cheddar cheese, coarsely grated (not pre-grated)
1 Boursin cheese, the one called “ail & fines herbes” at room temp. See picture, if you don’t know the cheese.
4 tbsp cream
2 tbsp butter
2 tbsp olive oil
2 cloves garlic, crushed
1 bunch chives, finely chopped
4 tbsp fresh Italian parsley, finely chopped

Preheat the oven to 400 F

Wash the potatoes and put them straight onto the top oven rack for 45 minutes to 1 hour until they are soft in the middle. Test with a skewer.
Remove from the oven and set aside until they are a little cooler.
When cool enough to handle, cut the baked potatoes in half lengthways protecting your hands with a towel, and scoop out the centers, leaving a little to line the potato so it still keeps it’s shape.
Put the potato into a large bowl and add the cream, Boursin, chives, parsley, salt and pepper. Mash the potato until as smooth as possible, then add 4 oz of the grated cheddar cheese, scallions and season with salt and pepper. Mix well.

Meanwhile to prepare the leeks, trim the ends then cut them lengthwise down the middle. Cut across widthwise in 1/4 inch slices. Put into a colander and wash thoroughly to get rid of any grit. Drain.
Put 2 tbsp butter and 2 tbsp olive oil into a frying pan and over medium heat add the chopped leeks and garlic. Stir, coating with the butter and oil and saute until softened. Watch they don’t burn.
When soft, tip them into the bowl with the other ingredients and mix well.

Stuff the empty potato shells with the mixture, topping with a little salt and pepper and grated cheese. Put the potato halves onto a shallow baking tray and bake for 20 to 30 minutes in the oven until hot and bubbling and enjoy.