Welcome!
Cooking started as a survival mechanism early in my life. Let's just say that my childhood memories included spam on English muffin and tuna casserole. Once setting out on my own into the world, it was cook or starve.
My passion began while spending most of the early 1980's hitchhiking across the United States, followed by living in Manhattan and the privilege of working for a major US carrier and traveling across Europe. The exposure to such diverse flavors, elements and passions were priceless.
Today, I am a small kitchen chef with an inspiring mission to create a healthy, flavorful experience for our dinner theater guests. Our service must be outstanding, well coordinated and promptly concluded prior to show time. Simply, it is like many homes in America only a larger stage.
Through my experiences and travels along with inspirations from the internet, numerous publications, recognized chefs and enjoyment of affordable cuisine, I truly enjoy preparing a good meal whether home or for our guests.
I have included for a few ideas for your kitchen. I strive to maintain the balance of quality and simplicity while pantry and budget friendly. Feel free to comment, offer suggestions and pass along your creations.
Enjoy
Thursday, December 12, 2013
Parmesan Roasted Asparagus
Ingredients
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Directions
1. Preheat the oven to 400 degrees F.
2. Lay asparagus in a single layer on a sheet pan, drizzle with oil, sprinkle with salt and pepper.
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
Directions
1. Preheat the oven to 400 degrees F.
2. Lay asparagus in a single layer on a sheet pan, drizzle with oil, sprinkle with salt and pepper.
3. Roast for 15-20 min, until tender. Sprinkle with Parmesan and return to the oven 1-2 min
4. Serve with lemon wedges.
Prep: 10 min
Cook: 20 min
Serve: Warm
Brussels Spr "wow" ts
Ingredients (serves 4)
Directions
1. Preheat oven to 350 degrees F.
2. In a pan over medium heat cook the bacon
4 Slices of Bacon, chopped 1 inch pieces
2 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
2 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
1 teaspoon minced garlic
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins or dates
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins or dates
1/2 cup roasted red pepper or sun dried tomato
Directions
1. Preheat oven to 350 degrees F.
2. In a pan over medium heat cook the bacon
3. In the same pan, cook garlic, red peppers and capers (2-3 min) and remove to bowl
4. Add the Brussels sprouts to pan and cook medium heat till browning.
5. Dress with balsamic and olive oil, a little salt and pepper.
6. Place into the oven and roast, tossing a couple of times, until nicely caramelized (15 to 20 min).
7. Put the pine nuts in a small, dry, pan and toast until lightly browned (3 -4 min)
8. Once sprouts are ready, remove from the oven, put into a big serving bowl.
9. Add the bacon, red pepper, capers reserve; plus, pine nuts, currants and raisins.
10. Toss and serve
Prep: 10 min
Cook: 25 min
Serve: Hot
Substitutions & Suggestions
Several items on this recipe can be subbed such as pancetta for bacon, sun dried tomato instead of roasted red pepper; or, backing away from raisins, dates or currants if you find the sweet element challenging. Pomegranate and toasted hazelnuts are an excellent alternative as well.
Roasted Root Vegetables
Ingredients (serves 8-10)
1 lb Turnips, cut into wedges
1 lb Turnips, cut into wedges
1 lb. Baby Carrots
4 Large Shallots
1 Large Parsnip, peeled, quartered length, cored and cut 1/2-inch pieces
2 tablespoons canola oil
2 tablespoons canola oil
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 teaspoon each fresh rosemary and fresh thyme leaves
4 thin slices ginger
Directions
1. Preheat the oven to 400 degrees F.
2. Put all the vegetables and herb sprigs in a large baking dish.
1. Preheat the oven to 400 degrees F.
2. Put all the vegetables and herb sprigs in a large baking dish.
3. Season well with salt and black pepper, drizzle generously with olive oil, and toss.
4. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally,
4. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally,
5. Remove when tender and golden brown, about 45 minutes.
Prep: 30 min
Cook: 45 min
Serve: Hot
Sauteed Carrots
Ingredients
Directions
1. Peel the carrots and cut them diagonally in 1/4-inch slices. (6 cups).
2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Directions
1. Peel the carrots and cut them diagonally in 1/4-inch slices. (6 cups).
2. Place carrots, 1/3 cup water, salt, and pepper in a large saute pan and bring to a boil.
3. Cover the pan and cook over medium-low heat for 7 to 8 min. until just cooked through.
4. Add butter and saute until the water evaporates and the carrots are coated with butter.
5. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
Prep: 10 min
Cook: 10 min
Sereve: Hot
Parmesan Green Beans & Kale
Ingredients
3 tablespoons olive oil
1 onion, sliced
1 onion, sliced
2 Garlic Cloves, minced
1/4 pound cremini mushrooms, trimmed and quartered
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Directions
1. Warm the olive oil in a large, heavy saute pan over medium-high heat.
1/4 pound cremini mushrooms, trimmed and quartered
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Directions
1. Warm the olive oil in a large, heavy saute pan over medium-high heat.
2. Add the onions and cook until translucent, about 2 minutes, add garlic for 2 min
3. Add the mushrooms, green beans, salt, and pepper and cook for 2 min.
4. Add the wine and continue until the green beans are almost tender, about 5 min.
5. Add the red pepper flakes and the kale, continue until kale has wilted, about 4 min.
6. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
Prep: 5-10 min
Cook: 10-12 min
Serve: Hot
Roasted Parmesan Prosciutto Cauliflower
Ingredients
4 cups cauliflower florets (1 head)
4 ounce piece Prosciutto, diced
1/4 cup fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 teaspoon red pepper flakes
1 cup grated Parmesan
1 Garlic Glove
2 tablespoons dried cranberries or dates
2 tablespoons chopped pistachios or almonds
1 teaspoon grated orange zest
2 tablespoons chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
1/3 cup Pine nuts, toasted (optional)
Directions
Preheat the oven to 350 degrees F.
1. Bring a large pot of salted water to a boil over high heat.
2. Blanch the cauliflower for 2 minutes.
4 cups cauliflower florets (1 head)
4 ounce piece Prosciutto, diced
1/4 cup fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 teaspoon red pepper flakes
1 cup grated Parmesan
1 Garlic Glove
2 tablespoons dried cranberries or dates
2 tablespoons chopped pistachios or almonds
1 teaspoon grated orange zest
2 tablespoons chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
1/3 cup Pine nuts, toasted (optional)
Directions
Preheat the oven to 350 degrees F.
1. Bring a large pot of salted water to a boil over high heat.
2. Blanch the cauliflower for 2 minutes.
3. Transfer cauliflower to buttered 9 by 13 baking dish and let cool (5 min)
4. In a small skillet, heat oil over medium-high heat, brown prosciutto (2 min)
5. Add garlic until soft, (2 min) (add pine nuts if you wish)
6. Add Cauliflower, broth, cranberries, pistachios, orange zest and parsley, simmer
7. Add nutmeg, salt & pepper to taste and spread cauliflower on baking seat.
8. Bake until cauliflower is cooked, about 25 minutes.
9. Dust with Pistachio and Chopped Almond
Prep: 10 min
Cook: 35 min
Service: Warm
Substitutions & Suggestions
You can add another flavor element by choosing Dates over Cranberries and infusing toasted pine nuts to the recipe. If you choose to add Pine nuts, add with garlic after browning Proscuitto
5. Add garlic until soft, (2 min) (add pine nuts if you wish)
6. Add Cauliflower, broth, cranberries, pistachios, orange zest and parsley, simmer
7. Add nutmeg, salt & pepper to taste and spread cauliflower on baking seat.
8. Bake until cauliflower is cooked, about 25 minutes.
9. Dust with Pistachio and Chopped Almond
Prep: 10 min
Cook: 35 min
Service: Warm
Substitutions & Suggestions
You can add another flavor element by choosing Dates over Cranberries and infusing toasted pine nuts to the recipe. If you choose to add Pine nuts, add with garlic after browning Proscuitto
Simple Dressings
Honey Mustard Dressing
5 tbsp. medium body honey
3 tbsp. smooth Dijon mustard
2 tbsp. rice wine vinegar
5 tbsp. medium body honey
3 tbsp. smooth Dijon mustard
2 tbsp. rice wine vinegar
Combine all ingredients in a bowl and whisk until smooth.
Serve as a dressing or a dip.
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Buttermilk Ranch Dressing
1/2 cup mayonnaise
2 scallions, trimmed
1/3 cup buttermilk
1 garlic clove
Kosher salt and freshly cracked black pepper
1 tsp. Dried Parsley
1 tsp. Dill
Chop 1 scallion and add to food processor with garlic; pulse until garlic is minced.
Add mayonnaise, buttermilk, salt and pepper, to taste, and pulse until well combined and smooth.
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Basil Green Goddess Dressing
1 cup good mayonnaise
2 teaspoons chopped garlic (2 cloves)
1/4 cup freshly squeeze lemon juice (2 lemons)
1 cup chopped scallions, white and green parts
2 teaspoons anchovy paste
1 cup chopped fresh basil leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Blend mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper until smooth.
Add the sour cream and process just until blended.
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Citrus Dressing
1 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons freshly squeezed orange juice
1 teaspoon honey, plus more to taste
1/4 teaspoon fine salt
1/4 cup extra-virgin olive oil
Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl.
Gradually whisk in oil, a few drops and then rest in a steady stream, to make a smooth
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Pomegranate Vinaigrette
1/2 cup pomegranate juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
Combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste.
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Buttermilk Ranch Dressing
1/2 cup mayonnaise
2 scallions, trimmed
1/3 cup buttermilk
1 garlic clove
Kosher salt and freshly cracked black pepper
1 tsp. Dried Parsley
1 tsp. Dill
Chop 1 scallion and add to food processor with garlic; pulse until garlic is minced.
Add mayonnaise, buttermilk, salt and pepper, to taste, and pulse until well combined and smooth.
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Basil Green Goddess Dressing
1 cup good mayonnaise
2 teaspoons chopped garlic (2 cloves)
1/4 cup freshly squeeze lemon juice (2 lemons)
1 cup chopped scallions, white and green parts
2 teaspoons anchovy paste
1 cup chopped fresh basil leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Blend mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper until smooth.
Add the sour cream and process just until blended.
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Citrus Dressing
1 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons freshly squeezed orange juice
1 teaspoon honey, plus more to taste
1/4 teaspoon fine salt
1/4 cup extra-virgin olive oil
Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl.
Gradually whisk in oil, a few drops and then rest in a steady stream, to make a smooth
------------------------------------------------------------------------
Pomegranate Vinaigrette
1/2 cup pomegranate juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
Combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste.
Amazing Sauces
Pink Chile Mayonnaise
Marinara Sauce
1/4 cup extra-virgin olive oil
Directions
1. Heat the oil in a medium saucepan over medium heat. Add ginger and chili flakes and until soft
2. Increase to high, add the orange juice, brown sugar, soy sauce and lime juice and cook (10 min)
3. Remove from heat, stir in the rice vinegar and orange and limes zests and let cool to room temp
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Raspberry Chipotle Sauce
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Directions
1. In a saucepan, heat oil over medium-high heat. Add onions, stirring, until soft and caramelized (4 min)
2. Add the garlic and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.
3. Add the raspberries and cook until soft, 2 to 3 minutes.
4. Add the vinegar and stir to deglaze the pan.
5. Add sugar, salt, and bring to a boil. Reduce heat to medium, simmer until thickened and reduced by half
6. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo
2 tablespoons of adobo sauce
1/2 lemon, juiced
1 cup mayonnaise
3 chipotles in adobo
2 tablespoons of adobo sauce
1/2 lemon, juiced
Add together and mix, chill and serve
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Garlic-Lime Aioli
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Garlic-Lime Aioli
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
Add together and mix, chill and serve
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Ginger Soy Dipping Sauce
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 scallion, thinly sliced
2 teaspoons grated peeled ginger root
1/4 teaspoon crushed red pepper flakes
Add together and mix, chill and serve
------------------------------------------------------------------------
Peanut Sauce
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Ginger Soy Dipping Sauce
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 scallion, thinly sliced
2 teaspoons grated peeled ginger root
1/4 teaspoon crushed red pepper flakes
Add together and mix, chill and serve
------------------------------------------------------------------------
Peanut Sauce
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste
2 teaspoons red chili paste
2 tablespoons dark brown sugar
2 limes, juiced
1/4 cup chopped peanuts, for garnish
1/2 cup hot water (add while blending - slowly)
Add together and mix, chill and serve
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Marinara Sauce
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
1 dried bay leaves
1/2 cup red wine
Directions
1. Medium-high flame, add the oil, onions and garlic and sauté until the onions are translucent (10m)
Directions
1. Medium-high flame, add the oil, onions and garlic and sauté until the onions are translucent (10m)
2. Add celery, carrots, and 1/2 tsp. of salt and pepper and red wine, sauté till vegetables are soft (10m)
3. Add tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens (1hr)
4. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
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Orange-Ginger Sauce
1 tablespoon canola oil
3. Add tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens (1hr)
4. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
------------------------------------------------------------------------
Orange-Ginger Sauce
1 tablespoon canola oil
2 tablespoons peeled finely grated fresh ginger
1/4 teaspoon red Chile flakes
1/4 teaspoon red Chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced (add before serving)
1 teaspoon toasted white sesame seeds (add before serving)
1 large scallion (white and green part), thinly sliced (add before serving)
1 teaspoon toasted white sesame seeds (add before serving)
Directions
1. Heat the oil in a medium saucepan over medium heat. Add ginger and chili flakes and until soft
2. Increase to high, add the orange juice, brown sugar, soy sauce and lime juice and cook (10 min)
3. Remove from heat, stir in the rice vinegar and orange and limes zests and let cool to room temp
------------------------------------------------------------------------
Raspberry Chipotle Sauce
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Directions
1. In a saucepan, heat oil over medium-high heat. Add onions, stirring, until soft and caramelized (4 min)
2. Add the garlic and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute.
3. Add the raspberries and cook until soft, 2 to 3 minutes.
4. Add the vinegar and stir to deglaze the pan.
5. Add sugar, salt, and bring to a boil. Reduce heat to medium, simmer until thickened and reduced by half
6. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible
Chicken Satay
Ingedients
Butter lettuce leaves
1 cup plain yogurt
Vegetable oil, for grilling
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
20 wooden skewers, soaked 30 minutes
1 1/2 pounds chicken breasts, cut into strips
Directions
1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl
2. Place the chicken strips in yogurt marinade, toss, cover and rest in fridge for 2 hours
3. Thread chicken pieces onto the soaked skewers working the skewer in and out of the meat,
4. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking.
5. Grill the chicken satay for 3 to 5 minutes on each side, until nicely seared
6. Serve the satay on a platter lined with lettuce leaves with "Amazing Sauces" selections
Prep: 2:25
Cook: 15min
Serve: Warm
Suggestions & Substitutions
See the posting for "Amazing Sauces" to compliment this dish
Butter lettuce leaves
1 cup plain yogurt
Vegetable oil, for grilling
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
20 wooden skewers, soaked 30 minutes
1 1/2 pounds chicken breasts, cut into strips
Directions
1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl
2. Place the chicken strips in yogurt marinade, toss, cover and rest in fridge for 2 hours
3. Thread chicken pieces onto the soaked skewers working the skewer in and out of the meat,
4. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking.
5. Grill the chicken satay for 3 to 5 minutes on each side, until nicely seared
6. Serve the satay on a platter lined with lettuce leaves with "Amazing Sauces" selections
Prep: 2:25
Cook: 15min
Serve: Warm
Suggestions & Substitutions
See the posting for "Amazing Sauces" to compliment this dish
Greek Pastry Cups
Ingredients
2 boxes chop spinach, defrosted and dry
2 tablespoons extra-virgin olive oil
Directions
1. Pre heat oven to 400F.
2 boxes chop spinach, defrosted and dry
2 tablespoons extra-virgin olive oil
1/2 stick butter, melted
3 sheets phyllo pastry dough or wonton wrappers
3 sheets phyllo pastry dough or wonton wrappers
12 ounces, feta cheese, crumbled
Coarse salt and black pepper
Coarse salt and black pepper
1/2 cup sun-dried tomato in oil, chopped
1lb thin cut angle cut chicken breast
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1lb thin cut angle cut chicken breast
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 cup Black Olives
2 teaspoons Balsamic Vinegar reduction
Directions
1. Pre heat oven to 400F.
2. Brush phyllo with butter or oil, fill into muffin tin.
3. Medium high heat add chicken, garlic and onions and season with salt and pepper, sauté 5 min
4. Add the sun-dried tomatoes, spinach and black olives. Cook another 3 to 5 minutes.
3. Medium high heat add chicken, garlic and onions and season with salt and pepper, sauté 5 min
4. Add the sun-dried tomatoes, spinach and black olives. Cook another 3 to 5 minutes.
5. Remove muffin tin from over, set pastry cups and fill with chicken mixture
6. Top with very small drizzle of balsamic reduction, then Feta and serve
Prep: 10min
Cook: 10min
Serve: Warm
Prep: 10min
Cook: 10min
Serve: Warm
Substitutions & Suggestions
You can modify the ingredients with out adjusting the directions to create any theme.
Brie en Croute w/chopped Pecan & Raspberry
Ingredients (serves 6-8)
2 eggs 1 sheet frozen puff pastry
1 tbsp. butter ¼ cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
½ cup raspberry jam
2 eggs 1 sheet frozen puff pastry
1 tbsp. butter ¼ cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
½ cup raspberry jam
1/2 teaspoon mint
Directions
1. Thaw 1 sheet of puff pastry sheet and unfold
2. Melt butter in a saucepan over medium heat and sauté nuts in butter until golden (5min)
3. Place nuts on top of Brie wheel and spread jam on top of nuts.
4. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches
5. Brush both sides of the pastry sheet with beaten egg.
6. Center the wheel of Brie on top of the pastry sheet, top lightly with mint
7. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
8. Tie gathered pastry with kitchen string until you are satisfied with the "bundle" shape.
9. Place "bundle" on an un-greased cookie sheet and bake @ 375 for 20 to 25 minutes until golden
10. Serve with top-quality crackers.
Prep: 45min
Cook: 25min
Serve: Warm
Directions
1. Thaw 1 sheet of puff pastry sheet and unfold
2. Melt butter in a saucepan over medium heat and sauté nuts in butter until golden (5min)
3. Place nuts on top of Brie wheel and spread jam on top of nuts.
4. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches
5. Brush both sides of the pastry sheet with beaten egg.
6. Center the wheel of Brie on top of the pastry sheet, top lightly with mint
7. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle."
8. Tie gathered pastry with kitchen string until you are satisfied with the "bundle" shape.
9. Place "bundle" on an un-greased cookie sheet and bake @ 375 for 20 to 25 minutes until golden
10. Serve with top-quality crackers.
Prep: 45min
Cook: 25min
Serve: Warm
Substitutions & Suggestions
Pretty much none, it is a delightful dish and worth the time invested in preparation
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