Caprese Dip

March 18, 2013September 9, 2022 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

Do-ahead · Gluten Free · Vegan

Roasted butternut squash hummus

December 2, 2012September 9, 2022 Belinda

This is a Gordon Ramsey recipe and is absolutely delicious!

Serves 8 to 10

1 butternut squash (about 1&1/2lbs) , peeled, deseeded and cubed
2 garlic cloves, bashed
1 inch piece of fresh ginger, peeled and finely chopped
olive oil
sea salt and freshly ground black pepper
1 tbsp tahini
juice of 1/2 lemon
1 x 14 or 15 oz tin (the regular tin size) chickpeas drained and rinsed
Warmed or griddled pitta bread or flatbread, to serve

For the ras del hannout (for sprinkling over the butternut squash before roasting and sprinkling over prepared hummus at the end. Don’t miss this stage)

1 cinnamon stick
1 tsp whole cloves
1 tbsp coriander seeds
1/2 tbsp fenugreek seeds
1/2 tbsp fennel seeds
1 tbsp mustard seeds
1/2 tbsp cumin seeds
1 tsp paprika

1. First, make the ras del hannout spice blend. Break the cinnamon stick into pieces.
Place in a dry pan with the cloves and all the seeds (but not the paprika) and toast over medium heat for about 1 minute until aromatic and the seeds are popping (shake the spices in the pan as you heat them, to prevent burning)

2. Once toasted, remove from the heat and add the paprika. Place in a spice grinder, blender or pestle and mortar and grind until the mixture is a powder-sift it if necessary.
This spice blend will keep for up to 3 months if store in an airtight container

3. Preheat the oven to 350 F

4. Make the hummus. In a large bowl, mix the cubed squash, unpeeled garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the Ras del hannout spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in reheated oven and cook for about 30 mins until tender all the way through.

5. Once the squash is soft, add the contents of the tray to a blender or food processor, discarding the garlic skins first. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tbsp olive oil. Blend until smooth. taste and adjust the seasoning as necessary – you might need more lemon juice too.

6. Transfer the hummus to a nice bowl or dish and sprinkle with a little of the spice blend. Drizzle with olive oil and serve with warmed or griddled pitta bread

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

Accompaniments · Do-ahead · Gluten Free · Whole30 compliant

Provencal oil cured olive tapenade

July 15, 2012September 9, 2022 Belinda

This is my very favorite tapenade as it’s made from oil cured Provence olives (if you can get them). It’s dark, rich and powerful tapenade and you need very little on a cracker or fish or chicken fillet. We always have some in our fridge as it has a great shelf life.
You can “play” with this recipe as far as how much lemon, garlic, anchovies you use. Some people add breadcrumbs, mustard or ground almonds for a different taste and consistency
If you can’t find the jars of black olives cured with Herbes de Provence (Vicente Foods supplies them, for my LA Westside friends) then you can use the brand “Cento” and add a little more fresh thyme. The Cento olives are even darker and oilier than the Provence ones.

1/2 lb oil -packed black olives, drained
6 well rinsed anchovy fillets
3 tbsp drained capers
1/2 heaped tsp minced fresh thyme
1 tsp fresh lemon juice
1 to 2 tbsp extra virgin olive oil
3 good sized cloves garlic, crushed

Break open the olives by pressing on them with the back of a wooden spoon, then remove the pits.
Put the olives, anchovies, capers, thyme and lemon juice in a food processor and blend until a paste is formed.
With the motor running, add the olive oil a little at a time until the paste is smooth but not oily.
Use the tapenade immediately or put it in a covered jar and store it in the refrigerator where it will keep for up to 3 months

Note; This is lovely wiped on top of a piece of fish, then grilled or baked, on crackers, on a fillet of chicken, in any sort of dish you’re cooking, in soups, with cheese……..

Appetizers

Caramelized onion, apple and bacon in phyllo cups with gorgonzola

June 10, 2012February 7, 2016 Belinda

This is a variation on the previous blog recipe with the addition of apple and bacon. Outrageous huh?

Ingredients

2 1/2 tbsp unsalted butter, divided
2 tbsp olive oil
2 large yellow onions, sliced (1/4 inch slices)
1 large Granny Smith apple, peeled, cored and chopped finely
1 packed tbsp brown sugar
4 strips hickory smoked bacon, chopped
1/4 tsp salt
1/4 cup good gorgonzola cheese, crumbled. (Please don’t buy that ready crumbled stuff, it’s not Italian and tastes like wallboard)
26 mini phyllo shells from 2 x 1.9 oz packages in the freezer section. Prepare/cook according to the instructions

Directions

To make the caramelized onions, heat 2 tbsp butter and olive oil over medium low heat in a large non stick skillet.
Add the onions, cover and cook for 40 minutes, stirring every 10 minutes. Remove the lid, and cook an additional 15 minutes or until beautifully caramelized.
To make the apples and bacon, heat the chopped apples in the remaining 1/2 tbsp butter and brown sugar in a small pot over medium heat. Saute for 10 to 12 minutes or until the apples are softened and lightly browned.
Wipe the pan clean and place the bacon in it. Saute over medium heat or until crispy and browned, stirring occasionally. Drain on paper towels.

To assemble the shells, place the caramelized onions, cooked apples and bacon and salt in a small bowl and mix well.
Evenly distribute the mixture among the mini phyllo shells. Top evenly with the crumbled gorgonzola.
You can put them in the oven at 400F for about 5 minutes until the gorgonzola is melted, but you don’t have to. I rather like the melty cheese on the top. Watch them incase the pastry starts to burn though.

This recipe makes 13 servings of two phyllo cups each.

Appetizer Vegetarian · Appetizers

Caramelized onion tart with gorgonzola and brie

June 10, 2012February 7, 2016 Belinda

If you can’t find fresh tarragon you can use crushed fennel seeds (about 1/2 tsp) and sprinkle over the tart. to replace the tarragon.
Makes 9 – 12 appetizer sized squares

Ingredients

2 tbsp olive oil
4 cups sliced onions, sliced root to top into 1/4 inch slices (about 2 large onions)
1 tbsp brown sugar
2 tbsp balsamic vinegar
1/2 tsp salt, or to taste
1/2 tsp ground pepper
8 oz frozen puff pastry, (defrosted in the fridge for a couple of hours)
3 oz chilled brie, rind removed and diced
3 oz gorgonzola or other blue cheese, diced
2 tbsp chopped fresh tarragon (or 1/2 tsp or so of crushed fennel seeds)

Directions

Heat the oil in a large deep pan on medium heat. Add onions and cook for about 10 minutes or until wilted and stating to brown. Add the sugar, vinegar, salt and pepper.
Reduce the heat and cook gently for 25 to 30 minutes or until richly caramelized.
Add a little water if the onions look like they’re starting to dry out. Cool.

Roll the pastry into a 10 by 14 inch rectangle, or whatever shape you want. Place the pastry on a baking sheet lined with parchment. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.

Spread the onions over the pastry, all the way to the edges of the pastry. Dot with the cheese, sprinkle with the tarragon. Refrigerate if not baking immediately.
Bake in a preheated oven at 400F for 18 to 20 minutes or until the cheese has melted and the pastry is crispy.
Cool for 5 minutes then cut into wedges or squares and enjoy!

Appetizers · Do-ahead · Fish · Gluten Free

Tuna tapenade

June 10, 2012September 9, 2022 Belinda

This is one of Ina Garten’s recipes and is delicious as a quick starter to put over toasted crostini.
I beg you to use Italian tuna in olive oil, not American tuna, as it has twice the flavor.

Makes about 36 crostini full.

10 – 12 oz canned Italian tuna packed in olive oil
2 tsp anchovy paste
1 tsp fresh thyme leaves
2 tbsp minced fresh flat leaf parsley, plus extra for garnish
1 tbsp grated lemon zest
2 large cloves garlic, minced (about 2 tsp)
3 tbsp freshly squeezed lemon juice
3 tbsp good olive oil (plus extra for brushing the bread slices)
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped Kalamata olives
1 tbsp drained capers
1 tsp Kosher salt
1 tsp freshly ground black pepper
36 slices French bread sliced diagonally

Drain all but 1 tbsp of the oil from the tuna then flake the fish into the bowl of a food processor fitted with a steel blade.
Add the anchovy paste, thyme, lemon zest, garlic and parsley and pulse a few times.
Add the lemon juice, 3 tbsp olive oil, and the mascarpone cheese and process until smooth.
Add the olives, capers, salt and pepper and pulse just to incorporate.
Transfer the mixture to a bowl and cover with plastic wrap and refrigerate for at least 1 hour.

Meanwhile heat a grill or use a heavy ridged flat pan. Slice the French bread diagonally and brush with olive oil and put on the grill until lightly browned. You can also put the slices on a sheet pan and roast at 400 F for about 6 minutes or until toasted.
Set aside and allow to cool slightly.
Mound the tapenade on the toast pieces and sprinkle with the extra chopped parsley and serve on a large platter.

Appetizers · Do-ahead · Fish · Gluten Free

Salmon Rilette

June 5, 2012September 9, 2022 Belinda1 Comment

A fellow Los Angeles food blogger called “The Pasadena Chef” posted this and it is divine!!
If you are talking fish in NYC there is no better restaurant than Le Bernadin. Chef Eric Ripert is a genius and I came across this recipe for his house starter which is served before every meal.

2 cups dry white wine
1 tbsp minced shallots
1 lb fresh boneless, skinless salmon fillet, cut into 1 inch pieces
3 oz smoked salmon, diced
2 tbsp fresh chives, chopped
1/2 cup a good mayonnaise
3 tbsp fresh lemon juice
sea salt and freshly ground black pepper
toasted baguette slices

Combine the white wine and shallots in a saucepan and bring to a boil.

Simmer over medium heat for 2 minutes until the shallots are tender. Add the salmon pieces and poach for just 2 – 3 minutes until they are barely opaque.

Remove the salmon pieces from the wine with a slotted spoon and drain them on a baking sheet lined with kitchen towel. Strain the wine reserving the shallots. Place both salmon and shallots together and put into the fridge to cool.

Combine the cooled salmon pieces, shallots, smoked salmon, chives and some mayonnaise and lemon juice and gently fold together

Use the lemon juice and mayonnaise sparingly, so you have just enough to moisten the mixture. It will need salt inspite of the smoked salmon.

Serve cold with the toasted baguette slices. This is lovely served with champagne or a white burgundy