Tag: Cheese

Dessert · Do-ahead · Gluten Free · Icecream

Carrot cake ice cream

Belinda2 Comments

So you may think this is “gilding the lily” but what do you serve this with?  Carrot cake!!
You must start making this the day before you need to serve it, don’t forget
First of all, put the inner bowl of an ice cream maker in the freezer the day before you make this.

Makes 1 quart

6 oz cream cheese, at room temperature
3/4 cup sugar
1 cup cold sour cream
1 cup cold heavy cream
A pinch of coarse kosher salt
3 tbsp fresh lemon juice
1/4 tsp good Madagascar vanilla extract
1/4 cup butter
3/4 cup brown sugar
1&1/2 cups shredded carrots
1 tsp cinnamon
2 tsp ground ginger
1/2 tsp apple pie spice (optional)

Chill a medium mixing bowl and the beaters of an electric mixer.
In the bowl beat the cream cheese at medium speed until soft and smooth.
Add the sugar, 1/4 cup at a time beating well after each addition.
Beat in the sour cream followed by the heavy cream.
Add in the salt, lemon juice and vanilla extract. Beat just until thick and smooth.
Cover and refrigerate overnight.

In the meantime melt the butter and brown sugar in a medium skillet over medium heat.
Add in the carrots, cinnamon, ginger and apple pie spice.
Saute until the brown sugar-butter mixture has thickened and reduced and the carrots are cooked.
Place in a bowl in the refrigerator overnight.

The next day, chill the mixer beaters again. using the chilled beaters beat the cold ice cream base going from low speed to medium, until loose and creamy, about 3 minutes.
Pour into an ice-cream maker and freeze according to the manufacturer’s instructions.
In the last 5 minutes of mixing, pour in the carrot-brown sugar-butter mixture.
Churn until combined.
Serve immediately or, if too soft, freeze for an hour or so in a covered container until it has reached the desired consistency

 

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free

French lentil terrine with creamy carrot custard and sauteed leek-zucchini topping

Belinda

These are lovely, easy and healthy and are also great to take on picnics. The jars are gorgeous and I found them on a website called;

Home


They are a German brand, stocking all sorts of shapes and are so attractive looking.
You can make these in advance up to 3 days, cover them and refrigerate. Take them out about 30 mins before serving to allow them to come up to room temperature.
There are several stages to this dish, hence the pretty layers, but they are simple.

**There is one step in this preparation that can make it even more simple. 
In Los Angeles we can buy pre-cooked vacuum packed puy lentils in our supermarkets that are already  seasoned. 
Instead of making them from scratch, you can buy 1 packet of these, (you need 2 &1/4 cups of the cooked ones) put them into a microwaveable dish, break them up a bit gently with a fork and reheat.  Let come to room temp, fluffing up the lentils to break up the lumps, then proceed with adding the goat cheese and cream etc… 

8 1/4 cups water
8 oz carrots (about 3 medium) peeled and diced small
1 1/2 tsp kosher salt, plus more if needed
Freshly ground black pepper
1 cup plus 2 tbsp heavy cream
1 large egg
1 tbsp olive oil
1lb plus 10 oz leeks (about 2 -3 medium) quartered lengthwise and thinly sliced crosswise (white and light green parts only)
1 tsp finely chopped fresh thyme leaves
10 oz zucchini (about 2 medium) trimmed and diced small
1 cup French Puy lentils, rinsed
1 bay leaf
1 medium garlic clove, smashed and peeled
4 oz fresh goat cheese, at room temp

Heat the oven to 325 F and arrange a rack in the middle.  Bring 8 cups of the water to a simmer in a large saucepan over high heat; keep at a simmer.

Meanwhile, bring the remaining 1/4 cup of water to a simmer in a large frying pan over medium heat. Add the carrots and 1/2 tsp of the salt and season with pepper. Reduce the heat to medium low, cover with a tight fitting lid and cook until softened, about 5 minutes. Using a slotted spoon, transfer 1/2 cup of the carrots to a small bowl and transfer the remaining carrots to a blender, leaving any excess water in the pan; set both aside. Reserve the carrot juices in a small bowl, wipe out the frying pan and set aside.

Place 1 cup of the cream and the egg in the blender with the carrots, season and blend until smooth, about 30 seconds. Evenly divide the carrot-cream mixture among 6 (1/2 pint) tempered-glass jars. Divide the reserved 1/2 cup carrots among the jars. Evenly space the jars in a 13 x 9 inch glass baking dish.
Being careful not to get water inside the jars, add enough of the simmering water to the baking dish so that it reaches just past the carrot mixture in the jars.
Cover the baking dish tightly with aluminum foil and carefully transfer it to the oven.
bake until the outer 1 inch of each carrot custard is set (the centers will be still slightly jiggly), about 25 minutes.

Heat the olive oil in the reserved frying pan over medium heat until shimmering. Add the leeks and thyme, season with salt and pepper and cook, stirring occasionally, until just starting to soften, about 6 minutes.
Add the zucchini, season with salt and pepper and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender and the leeks are completely softened, about 4 minutes more.
Remove the pan from the heat and set aside.

Place the lentils, bay leaf and garlic in a medium saucepan and cover with cold water by 2 inches.
Bring to a boil over high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the lentils are still slightly hard in the center, about 10 minutes.
Add the remaining teaspoon of the measured salt, stir to combine and continue to simmer until the lentils are just tender, about 3 to 4 minutes more.
Drain though a large fine-mesh strainer.
Remove the garlic clove and bay leaf and transfer the lentils to a medium bowl.
Add the goat cheese and the remaining 2 tbsp cream, adjust seasonings if necessary and stir to evenly combine; set aside.

When the carrot custards are ready, carefully remove the jars from the hot water and transfer to a wire rack to cool slightly, about 15 minutes.

To assemble the terrines, divide all of the lentil-goat cheese mixture over the carrot custards, using your fingertips to gently smooth it into an even layer.
Divide all of the leek-zucchini mixture over the lentil-goat cheese mixture.
Serve warm or at rom temperature, or let the terrines cool completely, cover tightly and refrigerate for up to 3 days

 

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Vegetable-related

Baked feta cheese with tomatoes, chile, oregano and garlic

Belinda

The look of this baking tin is very “country” and is part of the attraction for me. I love those old enamel oven dishes, which, by the way are the best oven dishes to buy these days.
This is delicious slathered warm over crusty bread as a casual hors d’oeuvres.
This recipe can be made for any quantity, just improvise with the amounts and enjoy!

Serves 4 to 6

1 block of Greek feta (or about 12oz minimum)  (Don’t succumb and get the French, as it’s too bland for this dish)
3 large cloves garlic, finely chopped, not crushed
1/2 to 1 tsp (or according to your level of heat tolerance) red chile flakes
11/2 tbsp chopped fresh oregano or marjoram
finely grated zest of 1 lemon
about 24 oz San Marzano plum tomatoes, crushed
4 tbsp good quality extra virgin olive oil

Heat the olive oil and gently saute the garlic for a minutes or so, until fragrant.
Add the chile, oregano or marjoram, lemon zest and crushed plum tomatoes and stir.
If the tomatoes aren’t crushed enough, get a potato masher and press down gently on them to crush them more.
Simmer for a good 40 minutes, like you would a good marinara sauce, until well thickened.

Break the feta into large pieces and put into a 9″ by 13″ baking dish. Pour over the sauce and bake at 375 F for 20 mins or so, until bubbling.

Serve with crusty bread, but let people help themselves from the baking dish. It’s more casual and rustic!

Do-ahead · Vegetable sides · Vegetable-related

Turkish stuffed zucchini

Belinda

These are really delicious and light.

4 medium zucchini, halved lengthways
2 tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
salt and freshly ground pepper
2 large organic eggs, lightly beaten
4 oz strong cheddar cheese, grated
3 oz crumbled feta cheese
1 1/2 tbsp all purpose flour
1 tbsp fresh dill or 1/2 tbsp dried dill weed
1/4 tsp paprika to sprinkle

Heat the oven to 375 F

Scoop out the insides of the zucchini with either a small teaspoon or a melon baller leaving about a 1/4 inch rim around the zucchini to hold it’s shape
Place the zucchini halves in a 9″ by 13″ baking dish, cut side up and set aside.
Chop the zucchini flesh.
Melt the butter in a skillet over medium high heat, add the chopped zucchini, onion and garlic.
Cook, stirring often, until softened, about 5 to 6 minutes.
Add salt and pepper to taste and transfer to a bowl.
Lightly mix in the eggs, cheeses, flour and dill.
Spoon the mixture in to the zucchini halves and sprinkle lightly with paprika.
Bake until hot, bubbling, golden and fork tender,(about 30 mins or so) and serve hot or at room temperature.

Accompaniments · Baking

Easy and tasty pesto croutons

Belinda

We had a couple of composer friends for lunch a while ago and the salad course was a Caesar, but just for a change I decided to make my own croutons and added pesto sauce.
They must have been successful as one of our friends who doesn’t usually like croutons loved them and recently asked me for the recipe.

1 loaf of ciabatta bread, chopped into chunks for the croutons. I leave the crusts on.
1 cup good pesto sauce, either homemade or commercial.
1/2 cup good extra virgin olive oil
3 cloves garlic (at least) crushed
1 handful finely chopped fresh basil, if the pesto is commercial.
salt and pepper.

In a large bowl, add the pesto sauce, garlic, olive oil, basil, salt and pepper. Stir well and add more olive oil if it’s too thick.
Throw the bread chunks into the bowl and toss well.
Lay out croutons onto a large shallow baking tray and roast at 350 F for about 20 to 30 minutes until golden brown.
Watch incase they burn though.
Remove from the oven and cool.
Serve if you haven’t already eaten them all!

Accompaniments · Appetizers · Do-ahead · Gluten Free · Vegetable-related

Caprese Dip

Belinda

Utterly decadent!!

8 oz cream cheese, softened
1/2 cup plain Greek yoghurt
1&1/2 cups shredded mozzarella cheese, divided
1/3 cup diced fresh basil
3 cloves fresh garlic, minced
3/4 cup grape tomatoes, quartered
salt and freshly ground black pepper, to taste

Preheat the oven to 350F
In a large bowl, combine the cream cheese, yoghurt, 1 cup of the Mozzarella, basil, garlic , salt and pepper and mix thoroughly.
Fold in the tomatoes.
Using a spatula, spread the mixture evenly across the bottom of a glass pie plate or nice baking dish.
Top with the remaining mozzarella cheese.
Bake for 18 to 20 minutes and serve immediately with crackers, toasts or crunchy Italian ciabatta

 

Gluten Free · Grains · Vegetable-related

Creamy cauliflower garlic rice

Belinda

This is delicious, unctious and creamy!

6 to 8 cups chopped cauliflower
4 cups vegetable or chicken broth plus 2 cups water
1/2 cup whole milk
1 1/2 cups brown rice
1 tsp salt, plus more to taste
2 tbsp butter
6 to 8 cloves minced garlic
1/2 to 3/4 cup Mozzarella cheese for topping (more to taste)

Cook the rice according to the package directions.

Bring the broth and water to a boil in a large pot. Add the cauliflower and boil for 10 minutes or until tender, then transfer the cauliflower to the blender or food processor.

Puree the cauliflower adding milk or broth to get a smooth, creamy consistency. Season with salt, pour over the cooked rice and stir to combine.

In a large nonstick skillet melt the butter over low heat and add the garlic, sauteing until the garlic is very frangrant. Watch it doesn’t burn!. Should take about 3 to 5 minutes.
Add the creamy rice mixture and stir until the butter/garlic mixture is well incorporated.
Add cheese on top or stir it through the rice to get it melted.
season with additional salt and pepper to taste.

Appetizers · Asian flavors · Breakfast · Do-ahead · Egg based

California breakfast sushi roll

Belinda

This tickled me, as it’s a breakfast sushi roll and really works. It’s simple and a bit different.

Yields 2 servings

4 eggs, divided
6 tbsp milk, divided
4 tbsp grated Jack cheese, divided
cooking spray
2 flour tortillas
4 strips crisp bacon
1/2 large avocado, sliced
1/2 large tomato, sliced

For the spicy sour cream

2 tbsp sour cream
1 tbsp hot sauce
1 tsp milk

Coat a medium skillet with cooking spray and heat over medium high heat.
In a small bowl, whisk 2 eggs and 3 tbsp milk until incorporated. Pour into the hot skillet.
Sprinkle with 2 tbsp grated cheese and cook without stirring for 3 to 5 minutes until the top is no longer wet. You may need to turn the heat down so the bottom doesn’t burn.

Place the tortilla over the egg and gently flip them out onto a cutting board.
Place 2 strips of bacon on the bottom 1/4 of the tortilla (closest to you)
Top with half of the sliced avocado and tomato. Roll up as tightly and gently as you can.
Allow to rest for a minute then slice with a sharp knife into sushi rolls.
Repeat the process with the remaining eggs, cheese etc.

In a small bowl mix together the sour cream, hot sauce and milk. Drizzle over the sushi rolls and serve immediately

 

Do-ahead · Gluten Free · Grains · Poultry

Mexican chicken bake

Belinda

This is very easy and very popular!

Serves 4

3/4 cup short grain rice
1&1/2 cups canned red kidney beans, drained and thoroughly rinsed
3&1/2 tbsp chopped cilantro leaves
1 tbsp vegetable oil
1&1/4lbs skinless, boneless chicken thighs, cut through into halves
12 oz bottle spicy taco sauce (I use a brand called “La Victoria Red Taco Sauce, medium. Available in all supermarkets)
2 cups grated sharp cheddar cheese
1/2 cup sour cream

Preheat the oven to 350F.
Lightly grease a deep round 8&1/2 inch ceramic casserole dish.
Bring a large saucepan of water to a boil add the rice and cook for 10 to 12 minutes, stirring occasionally. Drain.

In the prepared pan combine the beans and 1&1/2 tbsp of the cilantro, then add the rice and toss together. Lightly press the mixture so that the beans are mixed into the rice and the mixture is flat.

Heat the oil in a a large frying pan over medium-high heat. Saute the chicken thighs for 3 minutes, then turn over. Add the taco sauce and cook another 3 minutes.

To assemble, spread half the cheese over the rice. Arrange the thighs and sauce on top in a star shape, sprinkle with the 1&1/2 tbsp cilantro, then sprinkle with the remaining cheese. Cover with aluminum foil.

Bake for 35 to 40 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 5 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.
Serve sprinkled with the remaining cilantro and a dollop of sour cream.

 

Accompaniments · Do-ahead · Gluten Free · Salad · Sauces

Best Caesar Salad dressing

Belinda

This recipe is great as it par-cooks the egg for those who are worried about salmonella!

Serves 4 to 6

1 large egg
3 garlic cloves
1/4 cup fresh lemon juice
1 to 2 tsp anchovy paste to taste
1/4 tsp black pepper
1/2 cup olive oil
1/2 cup freshly grated Parmesan

Immerse the egg in a small pan of boiling water. Remove the pan from the heat and cover it for 10 minutes.
Remove the egg from the water and let it cool for 10 more minutes.

Mince the garlic in a food processor fitted with a metal blade. While the motor is running, add the lemon juice, anchovy paste and pepper and process to combine.
Crack the egg, then spoon it out of the shell into the food processor feed tube.
Pulse the egg with the other ingredients until combined.
Add the oil in a small steady stream until emulsified.
Whisk in 1/4 cup of the parmesan cheese.
Taste for seasoning, and sprinkle the remaining parmesan cheese over the salad.

Remaining ingredients of a caesar salad 

Chopped Romaine lettuce
Croutons
Grated parmesan cheese