Linguine with gorgonzola, spinach, walnuts and basil

December 16, 2012February 7, 2016 Belinda1 Comment

This is a wonderful and very pungent dish with the strength of the gorgonzola buffered by the cooked linguine and sweetness of the balsamic vinegar.
Make sure to add the spinach just prior to serving so it just wilts nicely (This picture is taken pre-spinach!)
For a nice addition try this with a sliced ripe pear!

Serves 4 – 6 as a side dish

1/2 lb linguine (regular , spinach or a mixture or both!)
1/4 cup good quality balsamic vinegar It’s worth spending the money
1/4 cup good extra virgin olive oil
2 small cloves garlic, minced (1 tsp)
1/4 cup chopped fresh basil
1/4 tsp salt
1/2 tbsp freshly ground black pepper
3 cups baby spinach leaves, loosely packed, washed and cut into slices
4 oz Italian Gorgonzola or other blue cheese, crumbled (DON’T be tempted to buy pre-crumbled cheese, it sucks!)
1 cup walnut pieces, toasted
4 scallions, sliced thinly and diagonally

In a large pot of boiling salted water, cook the linguini until it’s al dente, drain and put into a large serving bowl.

To prepare the dressing, combine the balsamic vinegar, olive oil, garlic, basil, salt and pepper in a food processor or blender.

Mix the vinaigrette with the warm pasta, gorgonzola, walnuts and scallions and just before serving, toss through the spinach.

Pasta · Vegetarian pasta

Spaghetti with garlic and olive oil

December 15, 2012February 8, 2016 Belinda1 Comment

Although this is a simple dish, made primarily with pantry ingredients, it’s one of the tastiest fast meals you can have. I have made it when people turn up at the last minute for dinner and it always gets the “wow” factor. The main thing here is to have good quality ingredients. Pay the extra for the good olive oil and the best parmesan cheese. It’s worth it

Serves 4

1 lb spaghetti
12 garlic cloves
1/4 cup of your best olive oil
1&1/2 cups chicken broth
1 heaped cup of finely chopped Italian parsley
freshly ground black pepper
1&1/2 tbsp salt
lots of freshly grated Parmigiano Reggiano

Peel the 12 garlic cloves. Mince 6 of them and set aside.
Slice the remaining garlic.
Heat the olive oil in a small skillet and very gently saute the sliced garlic until golden brown, stirring. Take the skillet off the heat and set aside.

Bring a large pot of water to the boil and add the salt. Add the spaghetti and cook until just al dente (DON’T overcook as you are cooking the pasta again later)
Drain the pasta and put into a large pot or skillet. Add the chicken broth to the pasta and simmer, stirring, until most of the chicken broth has been absorbed.
Add the heated olive oil with the sliced garlic to the pasta and the chopped parsley and minced garlic and toss thoroughly.

Divide the pasta evenly among heated bowls. Pour any remaining broth over the pasta and serve with generous amounts of grated parmesan cheese and ground black pepper.

Do-ahead · Holiday Food · Pasta

Pumpkin Mac and Cheese!

December 6, 2012September 9, 2022 Belinda

Lovely for the Holidays.

12 oz box of Macaroni pasta
2 tbsp butter
2 tbsp flour
1&1/2 cups milk
3/4 cup pumpkin puree, fresh or canned
1/2 tsp salt
1/4 tsp black pepper
1 tsp mustard powder (I use Colmans)
1 heaped tsp dried sage
6 to 8 oz sharp cheddar cheese, grated. (I grate my own from a block of good quality cheddar, because that commercial pre-grated stuff is so full of additives that it doesn’t melt properly. Isn’t that gross!)
Pumpkin pie spice is nice sprinkled on the top

Bring water to boil in a large saucepan, salt it and put the macaroni in. Cook according to the package instructions, drain and return to the pot.

While the pasta is cooking, melt the butter over low heat in a medium saucepan. When the butter is melted, add the flour and stir, cooking gently for about 1 minute.
Add the milk and whisk together to avoid clumps. Bring to a simmer, whisking all the time till the sauce starts to thicken.
Add in the pumpkin, salt, pepper, mustard powder, nutmeg and sage.
Stir together.
Add in the cheese and stir until the cheese is melted into the sauce and combined.
Pour the cheese sauce over the macaroni and stir together until the macaroni is coated.
Sprinkle a little pumpkin pie spice over each serving and enjoy!!

Do-ahead · Gluten Free · Poultry · Soup

Slow cooker Chicken Enchilada Soup

December 6, 2012September 9, 2022 Belinda

This is a pretty low calorie comfort soup and you can leave it to “do it’s thing” for several hours.
I just love weather that asks for soups and stews!

Serves 6 260 calories per serving

2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups chicken broth
8 oz can tomato sauce (or more to taste)
1 to 2 tsp chipotle chili in adobo sauce (or more if you can take more heat)
1/4 cup chopped cilantro, and more for the garnish
15 oz can of black beans, rinsed and drained
14.5 oz can petite diced tomatoes,
2 cups frozen corn (or tinned sweet corn niblets, drained)
1 tsp cumin (I use roasted ground cumin)
1/2 tsp dried oregano
1lb boneless, skinless chicken breasts, or if you prefer, chicken thighs
1/4 cup chopped scallions, for topping
3/4 cup shredded sharp cheddar cheese, for topping
fat free sour cream, optional

Heat the oil in a saucepan over medium-low heat.
Add onion and garlic and saute for about 5 mins, till soft
Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to the boil
Add the cilantro and remove from the heat.
Pour into a slow cooker (crock pot)

To the slow cooker, add the drained beans, diced tomatoes, corn, cumin, oregano and stir.
Add the chicken, cover and cook on low heat for 4 to 6 hours.

Remove the chicken and shred with two forks.
Add the chicken back to the soup and season again with salt and more cumin, to taste

Serve in bowls and top with sour cream, cheese, cilantro and scallions.

If you’re not too worried about the low calorie aspect of this soup, it is divine with sliced avocado and crushed tortilla chips on top!!

Breakfast · Do-ahead · Egg based · Meat

Pancetta and Gruyere cheese breakfast casserole

December 4, 2012September 9, 2022 Belinda

I have a weakness for these “cold weather” Sunday family breakfasts! They are so comforting and tasty especially with our fire on in the kitchen, steaming hot coffee, laptops and newspapers strewn around.
This is great because you can prepare it the night before, refrigerate and throw in the oven when you get up in the morning. The family will awaken to the smell of baking cheese and pancetta!!
It’s important to mark a weekend with something different!

Serves 4 to 6

4 cups day-old egg enriched bread, cut into 3/4 inch cubes
2 tbsp olive oil, divided
1 medium onion, thinly sliced
1/2 tsp salt
1/4 tsp sugar
1/2lb thickly sliced pancetta, diced
6 large eggs
1&1/2 cups whole milk
1/2 tsp dry mustard powder (I use Colmans)
1/4 tsp freshly grated nutmeg
2 tsp fresh thyme leaves
Salt and freshly ground black pepper
1 heaped cup freshly grated gruyere cheese (about 6 ounces)

Grease an 8 inch square baking dish and spread the cubed bread in the bottom.
Heat 1 tbsp olive oil in a skillet over medium to low heat.
Add the onions, salt and sugar.
Saute until they are lightly caramelized, a golden brown color, for about 15 to 20 minutes.
Meanwhile, in another heavy skillet, heat the other tbsp olive oil over medium heat saute the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, thyme and nutmeg.
Season with about 1/4 tsp of the salt and a generous amount of black pepper.
Spread the pancetta over the bread cubes then layer the onions on top.
Sprinkle the grated gruyere cheese on next then pour the egg mixture over the entire thing.
Press down on the top gently so that all the bread cubes get soaked a bit with the egg mixture.
Cover and refrigerate overnight

In the morning, preheat the oven to 350 F and take the casserole out of the fridge while the oven is preheating.
Bake, uncovered for 30 to 50 minutes or until the edges are bubbling and the top begins to brown.

NB – The baking time will be greatly dependent on the depth of the dish you use.
Check the interior with a knife. if it comes out clean, the bread/custard is baked through.
Cover with foil near the end of cooking is the top is brown enough for your taste.

Appetizer Vegetarian · Do-ahead · Egg based · Vegetable-related

Provencal Golden Zucchini Galette

December 4, 2012June 4, 2023 Belinda

Serves 4 – 6

Tasting this transports you immediately to the South of France, sitting outside at a large table with many bottles of Rose, great bread, salads and the sun streaming down.
I have made this recipe so many times, often for house concerts and it’s just as good hot as it is room temperature.
It works incredibly well on a buffet table and the light curry flavor is very important as it gives that certain “Je ne c’est quoi”
I have also doubled, tripled and quadrupled this recipe for large gatherings and it’s still fabulous.

1lb zucchini
2 tsp fine sea salt
2 large eggs + 1 egg yolk
1/4 cup fresh breadcrumbs
3/4 cup freshly grated Parmigiano Reggiano cheese (Don’t cheat and use ready grated Parmesan)
1 tsp curry powder

Preheat the oven to 375F,
Using the coarse grating blade on a food processor, coarsely grate the zucchini.
Transfer the zucchini to a colander, sprinkle with 1 tsp of the salt and let sit to drain for 30 minutes.
Rinse the zucchini under cold running water, the put a good sized mound of it on an absorbent dish towel, gather it up and squeeze the heck out of it so there is lots of juice running out. Repeat until you’ve done all the zucchini and set it aside in a bowl.
This is an important stage as the galette will be too “runny” with juice it you don’t do this and it won’t set properly.

Place the eggs in a large bowl and beat lightly with a fork.
Add the breadcrumbs, cheese, curry powder and final tsp of salt.
Add the zucchini and stir to thoroughly coat the zucchini with the batter.
Place in a butter-greased baking dish and even out with the back of a spatula.
Place in the center of the oven and bake until golden and firm to the touch in the middle, about 30- 40 minutes.
At this point you can keep it warm in a warming drawer until ready to serve or it’s even nice at room temp.

Appetizers · Do-ahead · Nuts

Stilton, roasted fig and prosciutto tart in a pecan crust

November 29, 2012September 9, 2022 Belinda

Yield 1x 9″ tart

Creamy stilton, crispy prosciutto and luxurious balsamic glazed figs in a gluten free pecan shell.
A small slice makes a rich, decadent and elegant first course.

For the crust
1/2 cup pecans
1/2 cup almond meal
1 tbsp maple syrup
1 egg

For the filling
5 eggs
1&1/2 cups whole milk
4 oz Stilton cheese or your favorite stinky blue cheese!

For the figs and balsamic reduction
3 pint-sized baskets of fresh figs
1 cup plus 2 tbsp balsamic vinegar
3 tbsp agave nectar or sugar
2 tbsp melted butter

For the garnishy goodness!
6oz prosciutto, chopped and crisped to a golden brown, divided
3 – 4 oz more blue cheese
1/2 cup caramelized onions. You can use 2 onions, sliced and sauteed in olive oil with some herbes de Provence for about 30 to 40 minutes.

Directions

Preheat the oven to 375F
Trim the stems off the figs and cut them in half lengthways. Drizzle with 1 – 2 tbsp of balsamic and the butter and spread evenly on a baking sheet. Roast for 10 minutes, until the figs are just soft but still hold their shape. Set aside.
Keep the oven at 375F
In a food processor, pulse the pecans into a fine meal. Add the almond meal (if using), egg and maple syrup and pulse until a ball forms.
Press the dough into a tart pan with your fingers. It will be sticky but it should fill a tart pan evenly. Set aside.

Beat the eggs and milk until combined. Layer the tart with the caramelized onions and a handful of prosciutto crumbles. Pour the egg mixture into the tart shell. Crumble the 4oz blue cheese into the tart and bake for about 20 minutes or until the egg filling is puffed and golden.
Remove and let cool to room temp.

While the tart is baking, combine the cup of balsamic, agave (or sugar) in a small saucepan and bring to a light boil. Turn down the heat and reduce by half. Remove from the heat and let cool completely.
When the tart is cool, arrange the roasted figs on top.
Top with the remaining prosciutto crumbles and additional blue cheese.
before serving, drizzle with the balsamic reduction.
Enjoy!!

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free

Gorgonzola, fig and pecan cheese terrine

September 11, 2012September 9, 2022 Belinda

This is such a lovely hors d’oeuvres to serve with crackers or celery sticks.

Yields about 20 servings

1/2 cup dried Mission figs, cut into small pieces, plus 1/2 cup for garnish
1 cup port
1 good sized sprig fresh thyme, plus 1 bunch for garnish
1 lb cream cheese, at room temperature
1&1/2 sticks butter, at room temperature
8 oz crumbled gorgonzola
2 tbsp brandy
1 tsp salt
1/2 cup toasted pecan pieces, plus 1/2 cup for garnish
2 tbsp Italian parsley, chopped
Mesclun or frisee greens, for garnishing

Put the 1/2 cup of chopped figs into a small saucepan along with the port and thyme.
Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and port and set the figs aside to cool.
Put the cream cheese and butter into a bowl of a standing mixer and, if using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the gorgonzola, brandy and salt and beat for 1 more minute.
Take care not to over beat or it won’t set properly
Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners.
Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese.
Give the pan a few sharp raps on a flat surface to settle the terrine and get out the air bubbles.
Cover the top with plastic wrap and refrigerate for at least 6 hours.

To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down.
The terrine will slip out of the pan onto the top piece of plastic wrap.
Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme.
Serve with crackers