Goat Cheese Toasties with Sun-Dried Tomatoes and Basil
13 sun dried tomatoes (in package, not in oil) 2 tablespoons pesto
2 ounces goat cheese, room temperature 1 small French baguette
1 clove garlic, crushed ¼ cup olive oil
Ground black pepper 1 bunch basil
Soak the tomatoes in hot water 20 to 30 minutes, until soft. Drain and chop finely.
In a medium bowl mix tomatoes, goat cheese and pesto.
Use a serrated knife to cut baguette into ½ inch slices. Arrange on a cookie sheet.
Mix olive oil and garlic in a small bowl. Sprinkle in a little black pepper.
Use a pastry brush to brush oil mixture onto baguette slices.
Toast in oven for 2 or 3 minutes, just until lightly toasted and slightly browned.
Just before serving time, spread a little of the goat cheese mixture on each baguette slice. Garnish with chopped basil.
Arrange on a plate.
Jake’s Tomato Tart
NOTE: This is the recipe as Jake wrote it. It makes 1 big tart, not the individual appetizers we had at our feast. We adapted this recipe for the feast.
Pre-heat oven to 400º F.
Line a baking sheet with parchment paper or Silpat sheet.
1 sheet puff pastry (remove from freezer the night before and thaw in refrigerator overnight)
6 Roma tomatoes, washed and sliced 1 cup Gruyere or Havarti cheese, grated
Bacon, cooked Eggs
Salt and pepper Fresh thyme leaves
Flour for rolling pastry
On a lightly floured surface, roll puff pastry into a 10 inch x 14 inch rectangle.
Transfer to the lined baking sheet.
Sprinkle cheese on the pastry, leaving a 2 inch border around the outside.
Line tomatoes up on cheese. Top with bacon. Top with thyme leaves. Sprinkle with salt and pepper.
Fold long ends of pastry slightly over the filling. Then the short ends, pinching to seal. Cut vents in the pastry.
Beat the egg slightly with a little water. Brush on pastry.
Bake 30 minutes, or until golden brown.
FRESH APPLE SALAD WITH CITRUS VINAIGRETTE
2 teaspoons white vinegar 2 tablespoons lemon juice
2 tablespoons honey 1 cup grapefruit juice
4 tablespoons canola oil 2 large grapefruit
Kosher salt and black pepper
Peel grapefruit. Remove any traces of white pith. Use a knife to cut down between the membranes of each section of grapefruit and remove sections, leaving membranes behind. Remove seeds.
Put vinegar, lemon juice, honey, grapefruit juice, canola oil and grapefruit sections in a blender or food processor. Blend until smooth. Season to taste with a little salt and pepper. Chill while you prepare the salad.
NOTE: If you do not have a blender or food processor, chop the grapefruit small, whisk the remaining ingredients together, then stir in the grapefruit.
1 head red or green leaf lettuce ½ cup chopped, fresh parsley
2 ribs of celery 2 apples (Fuji or Braeburn)
1 cup coarsely chopped toasted almonds 6 ounces Feta cheese, crumbled
1 to 2 tablespoons lemon juice
Wash lettuce with cool water. Drain in a large strainer or a colander. Dry in a salad spinner, or pat dry with paper towels.
To chop parsley: remove stems, wash parsely in cool water, drain, put in paper towels or a clean cloth towel. Roll up tightly and twist to dry thoroughly. Then put on cutting board and chop finely.
Wash celery well. Dice small.
Wash apples. Remove core and seeds. Dice medium. Toss with lemon juice to prevent browning.
Chill ingredients separately until ready to serve.
To serve: Toss lettuce, parsley, celery and drained apples in a bowl. Pour vinaigrette over then toss again. Sprinkle with nuts and cheese.
ROSEMARY BUTTERMILK SCONES
Makes 12 scones
3 cups white whole wheat flour 1 tablespoon sugar
1 tablespoon baking powder 1 teaspoon salt
½ teaspoon baking soda ¼ teaspoon ground black pepper
½ teaspoon finely grated orange zest
1 tablespoon chopped fresh rosemary (leaves only, not stems)
12 tablespoons (1 ½ sticks) cold unsalted butter)
1 cup buttermilk, plus 2 tablespoons more for brushing on scones
Pre-heat oven to 425º F.
Line a baking sheet with parchment paper (or grease it lightly with butter or cooking spray).
In a medium bowl, sift together flour, sugar, baking powder, salt, baking soda and pepper. Add rosemary. Use a fork to stir together.
Add butter. Use a pastry blender, a fork, or your fingers to work butter in, until mixture resembles coarse crumbs.
Add grated orange rind to 1 cup of the buttermilk.
Add buttermik to dry ingredients. Stir with a fork just until dry ingredients are moistened.
Put dough on a lightly floured table. Form into a ball. Put some flour on your hands.
Knead dough gently 6 or 7 times.
Shape with hands into a rectangle 7 inches x 10 inches, about ¾ inch thick. Use a dough knife or table knife to cut into 3 strips. Cut each strip in half. Cut each half into 2 triangles.
Set pieces on prepared cookie sheet. Brush with the 2 tablespoons of buttermilk.
Bake 12 to 14 minutes, until golden brown.
Serve warm with honey or butter.
1 tablespoon olive oil 3 chicken breast halves
1 shallot 4 cloves garlic
12 plum tomatoes 4 tablespoons chopped parsley
2 tablespoon capers 2 teaspoons red wine vinegar
2 teaspoons finely chopped rosemary
12 ounces whole wheat pasta
Wash plum tomatoes. Cut in half the long way with a serrated knife.
Cut in half again.
Working over a sink or bowl, use spoon or thumb to remove seeds, Discard seeds. Dice or chop tomatoes (no need to remove skin before chopping).
Peel shallot. Cut in half. Chop finely.
Wash parsley. Roll in paper towels, squeeze well to dry. Chop finely.
Peel garlic. Put through garlic press.
Drain and measure capers. Measure red wine vinegar. .
Chop rosemary, then measure.
Remove chicken breasts from package. Trim off fat. Pat dry with paper towels. Cut into strips, about 1 inch wide.
Fill a large saucepan or Dutch oven 2/3 full of water. Turn on to boil so it is ready to cook the pasta later.
Heat oil in a large saute pan over medium heat. Add chicken. Cook and stir for about 5 minutes.
Add shallot and garlic. Saute 2 to 3 minutes.
Stir in tomatoes, parsley, capers, vinegar and rosemary. Reduce heat. Cook and stir about 10 minutes (add a bit of water if needed so it does not get too dry.)
Keep chicken mixture warm while you cook pasta.
Drop pasta carefully into boiling water. Stir. Cook pasta 8 or 9 minutes, until cooked through.
Drain pasta. Toss with a little olive oil if desired, to keep it from sticking together.
Serve chicken over hot pasta.
If desired, sprinkle with Parmesan cheese.
Healthier Chicken Alfredo with Broccoli
1/2 bunch broccoli 4 boneless, skinless chicken breast halves
1 teaspoon salt 1 tablespoon fresh oregano leaves
¼ teaspoon crushed red pepper (or 1 teaspoon dried)
4 garlic cloves ¼ teaspoon pepper
¼ cup chopped fresh basil 2 tablespoons Parmesan cheese
12 oz. fettucini Chopped fresh parsley for garnish.
¼ cup butter 2 cups non fat milk
1 package (8 oz.) low fat cream cheese 6 oz. grated Parmesan cheese
2 teaspoons garlic powder 1/8 teaspoon black pepper
Heat a large pot of water to boiling. Cook fetucini in boiling water for 8 minutes, or until al dente. Drain and toss with a bit of olive oil. Set aside.
Wash broccoli. Cut into florets.
Put 2 to 3 inches of water in a large sauce pan. Heat to simmer. Put broccoli in a steamer basket or colander and set over water. Cover and steam for 2 to 3 minutes.
Drain. Add to pasta.
Trim chicken. Heat oil in saute pan. Sprinkle chicken with salt. Saute chicken until golden brown and cooked through. Add oregano and red pepper. Cook 2 minutes more. Remove from pan and keep warm.
Make Alfredo sauce:
Put butter, milk and cream cheese in a heavy bottomed saucepan. Heat over low to medium heat, stirring often,until cream cheese is melted.
Add garlic powder, pepper and Parmesan cheese. Heat and stir 2 minutes
In large saute pan, heat a bit of oil (there might be enough left in it from before),
add garlic. Saute 1 minute. Stir in broccoli and pasta. Stir in alfredo sauce.
Serve in large white baking dish. Arrange cooked chicken on top. Sprinkle with 2 tablespoons Parmesan cheese. Garnish with parsley.
CHICKEN POT PIE
Whole wheat crust:
3 cups unbleached white flour 1 cup whole wheat flour
1 tablespoon salt 1 cup canola oil
1/2 cup ice cold water
Sift flours and salt together in a medium bowl.
Put water and oil into a small bowl. Add liquids to dry ingredients. Stir with a fork.
If dough is too dry, add a bit more ice water.
Form into 2 balls. Place 1 ball on a 12 inch by 12 inch square of waxed paper. Top with another 12 inch by 12 inch piece of waxed paper. Use a rolling pin to roll dough out, working gently from the center in all directions, until circle reaches the edges of the paper.
Carefully peel off the top layer of paper. Turn the dough into a 9 inch pie plate. Gently peel off waxed paper.
Repeat the rolling process for the top crust.
4 chicken breasts, cooked and cut into bite sized pieces (about 4 cups total)
1/3 cup canola oil ½ of a medium onion, chopped finely
2 large carrots, peeled and chopped or diced
2 stalks celery, chopped 1/3 cup unbleached flour
1 teaspoon salt 1 cup low fat milk, or water
2 cups chicken stock 2 teaspoons dried Italian herbs
½ teaspoon black pepper
Pre-heat oven to 350º F.
In a large saute pan or fry pan, heat canola oil over medium heat.
Add onions, carrots and celery. Cook and stir until tender/crisp (not brown).
Blend in flour and salt. Cook for 1 minute, stirring constantly.
Slowly add milk, stirring as you add. Do the same with the chicken stock.
Stir in herbs and pepper.
Cook and stir over medium heat until mixture bubbles and thickens slightly, 15 to 20 minutes. (Do not boil!)
Stir chicken into sauce. Return to a simmer. Heat 1 more minute. Remove from heat and set aside.
Prick bottom and sides of pie crust a lot with a fork, Put empty pie shell in the oven. Bake 5 to 6 minutes, until lightly browned. Remove from oven. Let cool 2 minutes.
Spoon chicken mixture into crust. Brush the edge of the crust with about 1 tablespoon of water. Remove top layer of waxed paper from second crust. Carefully lay crust on top of pie. Crimp edges.
Use a small, sharp knife to cut 2 or 3 slits in the top crust.
Set pie pan on a baking sheet. Bake 30 to 35 minutes, until crust is golden brown.
LATTICE TOP BLUEBERRY PIE
1 ½ stick cold butter 2 ½ cups unbleached all purpose flour
½ teaspoon salt 8 to 10 tablespoons cold water
2 tablespoons of sugar for garnish Extra flour for dusting table
Cut the butter into small pieces, using a table knife. Put butter, flour and salt into food processor. Pulse on and off about 10 times, until it resembles crumbs.
Add 8 tablespoons of cold water. Pulse until it begins to from a ball. Add more water if needed. (If you don’t have a food processor, cut butter into flour mixture with a pastry blender or fork. Mix water in with a fork).
Remove dough carefully from the food processor (blade is sharp!). Divide into 2 pieces, roll each gently into a ball, wrap in plastic wrap and refrigerate for 15 minutes., or until filling is ready.
3 cups blueberries ½ cup maple syrup
2 tablespoons flour 1 tablespoon cornstarch
1 teaspoon lemon zest 2 tablespoons lemon juice
plus 2 tablespoons sugar for garnish
Wash and sort berries, removing stems and mushy or green berries. Place berries in a large bowl. Add remaining ingredients (except 2 T. sugar). Toss to mix.
To assemble and bake:
Sprinkle table lightly with flour. Roll out one ball of dough evenly, working from the middle toward all edges. Crust should be thin and larger than the pie pan when done.
Fold the crust in half, then in fourths. Lift gently and center middle of fold in center of pie pan. Carefully unfold crust. Press gently into pan. Use a table knife to trim crust even with the outside edge of the pie pan.
Roll out top crust. Use a fluted pastry wheel or a pizza cutter to cut strips, about ½ inch wide. Lay strips on lattice fashion, weaing one under the other. Trim off excess and crimp edges with your finger or a fork.
Bake 1 hour, or until bubbly and crust is golden brown. Garnish with sugar.
LEMON SPONGE CAKE WITH LEMON CUSTARD AND FRESH FRUIT
First: Separate whites from yolks of 4 eggs, about ½ hour before starting cake. To be sure there is no yolk in the whites (any fat, including the fat that is in the yolk, will prevent the whites from getting being beaten to the fluffiness that is needed for the cake to rise and be light and tender). So…use the 3 bowl method. Break an egg, separate the yolk, put the yolk in a bowl, if there is no yolk in the white, put the white in the large mixing bowl. If there is yolk in the white, save that egg for an omelet and try again with a clean bowl. Break a second egg, put the yolk in with the other yolk, and if there is not yolk in the white, add it to the large mixing bowl.
When you get 4 eggs in the mixing bowl without ANY egg yolk in the whites, let the whites set at room temperature while you make the lemon custard.
½ cup sugar 2 tablespoons cornstarch
1 cup milk pinch of salt
2 egg yolks (spoon2 out from what you had when you separated the whites and yolks)
¼ cup lemon juice ½ teaspoon lemon zest
3 tablespoons powdered sugar
In a medium heavy bottomed saucepan, mix sugar and cornstarch. Gradually stir in milk. Heat over low heat, whisking until smooth. Whisk in salt and egg yolks. Turn heat to medium. Cook and stir until mixture boils. Whisk in lemon juice. Cook 1 minute. Remove from heat. Cover with plastic wrap or waxed paper, pressing it against the custard to prevent a skin from forming. Set aside while you make the cake.
4 egg whites, room temperature (be sure there is no yolk in the white)
¼ teaspoon salt 1 tablespoon vanilla extract
½ cup fine sugar ½ cup unbleached flour
½ cup almond meal (finely ground skinned almonds)
Beat egg whites and salt until stiff. Fold in vanilla gently.
In a separate bowl mix sugar, flour and almonds. Carefully fold into egg whites, using a large spoon or rubber scraper. Do not over mix.
Lay a piece of parchment paper on a cookie sheet. Put batter on the sheet. Spread out gently into a 6 inch by 10 inch rectangle.
Bake 15 minutes.
Remove from oven. Cool 10 minutes.
Lay a clean sheet of parchment paper on the counter. Sprinkle it evenly with powdered sugar (it works well to put the powdered sugar in a mesh strainer or sieve, and shake gently over the paper).
Flip cake onto powdered sugar covered parchment. Carefully peel parchment off of cake.
Spread 1 ¼ cup of the the custard over the cake.
Roll from the long end, like a jelly roll. Wrap the parchment around the filled cake, twisting the ends to hold it.
Refrigerate rolled cake for at least 3 hours. Meanwhile, wash and prepare fresh blueberries, raspberries, blackberries or strawberries, or a combination of those.
Then, remove parchment, cut cake roll into slices, and serve with fresh berries.