Reuben Dip in a Bread Bowl

I am adjusting this recipe to fit with the things that work with the “Best Reuben Sandwich” from America’s Test Kitchen. Like making your own “dressing” which includes the mayo, sour cream, and chili sauce. Also using Boar’s Head sauerkraut and draining some sweet relish – though I will not go so far as to chop up my own sweet gerkins. Makes no sense. D&D_1861

I had to order the bread bowl from the Publix a day ahead of time, so consider that in your planning. I think a Rye boule would work equally well if you are so inclined.

1 cup mayonnaise
1/2 cup sour cream
1/3 cup chili sauce
4 ounces cream cheese, softened
1/4 cup drained sauerkraut -Boar’s Head
3 tablespoons sweet relish, drained very well
2 cups shredded Swiss cheese
1 cup diced cooked corned beef – Boar’s Head from the deli @ the Publix
salt and pepper
1 large (1#) pumpernickel boule, top sliced off and center hollowed out

Preheat oven to 350˚F.

Mix together mayonnaise, sour cream, chili sauce, cream cheese, sauerkraut, and relish into a large mixing bowl and stir together until completely combined. Fold in cheeses and corned beef until fully combined. Season with salt and pepper and stir together. Scoop mixture and place into the hollowed bread bowl and place onto a baking sheet.

Place dip in the oven and bake for 15 to 20 minutes or until dip is hot and baked through. Serve immediately with bread bowl by making slices of the bread into the dip – really good. Yep.

Source: Spoon Fork Bacon with some America’s Test Kitchen influence.

15 April 2017 – For Easter this year. Used my super amazing tomato knife* to slice through the bread to make bites and it worked really well.

* Victorinox 125th anniversary limited edition 4 1/2″ tomato knife. Sharpest damn thing ever – mind your fingers. So not kidding.

Mini Cheese Ball Bites

So this was a new appetizer for Thanksgiving  but for me it plays into my holiday thing. Holidays call for cheese balls – yes, they do, because I used to make a cheese ball when I was all of 12 years-old for our Christmas smorgasbord – my name for our Christmas Eve feast thing. I have tried to advance my cheese ball experience to go way beyond my immature 12 year-old self. I mean dried beef was involved.* Ugh.  But now that I think about it – what would it be like to try that recipe several decades later? Would it be good or would the food snob in me completely revolt. I am not sure and little scared to try to be honest. I still have that recipe, so who knows what might happen.

This recipe has lots of my favorite flavors: bleu cheese, cranberries, pecans. Those flavors are holidays to me. Especially with our local pecans, just harvested this fall – they are so sweet and totally set off the saltiness of the bleu cheese. Also, I am hard pressed to ever turn down a dried cranberry. [See: Oatmeal Cranberry White Chocolate Chip Cookies]dd_1693

I do love that the base of this can be made ahead – the cream cheese, bleu cheese, cranberry part. Then the day of, make the mini cheese bites, roll in top quality local pecans and add that little pretzel skewer. Excellent. This will also make this recipe in a regular sized cheese ball to go with bread or crackers. May have to do this for the next pot luck at work. We shall see.

8 ozs cream cheese, room temperature
4 ozs bleu cheese, room temperature
3/4 cup dried cranberries, finely minced
1 1/2 cup pecans, minced
pretzel sticks

In a bowl, mix together bleu cheese and cream cheese until smooth. Mix in cranberries. Refrigerate until firm. Using a spoon, scoop into tablespoon sized balls. Refrigerate again until firm.

Preheat oven to 350 degrees. Toast pecan pieces in oven for 7 – 10 minutes, until fragrant. Allow pecans to cool. Roll chilled cheese balls in pecans. Keep balls refrigerated.

Just before serving, skewer each cheese ball with a pretzel stick. 

Do Ahead: Make the cream cheese, bleu cheese, cranberry mixture and cover, and refrigerate. When ready to serve, toast the pecans, roll the cheese balls in them, and add the pretzel sticks.

* Here it is for posterity’s sake.

8 ozs  cream cheese, room temperature
1/2 cup shredded sharp cheddar, room temperature
3 Tbs well-drained horseradish
1/4 cup finely chopped dried beef

Combine cream cheese, cheddar, horseradish until well blended. Make into a ball and chill. Roll in dried beef until covered. Chill several hours. Let sit at room temperature before serving. Serve with Triscuits or whatever crackers you like, but when I was 12, Triscuits is what I did. And everyone else did too.

2016 – A Year Ago – Cheddar Stuffed Mushrooms

 

Bacon-Wrapped Dates

We have a relatively new Christmas Eve tradition.  Christmas Eve fondue night. It makes a lot of sense to me – an easy, quick dinner that’s best with friends. With fresh bread, apples, grapes, and cheddar fondue, I was looking for something a little savory to go with it that would bring a different flavors. This recipe has the benefit of being able to make it ahead of time and bake when your ready. dd_1702

1 16 oz package bacon, cut into thirds
1 8 oz package pitted dates
4 ozs cheese – bleu, goat, Brie – whatever sounds good, yes Brie that is what we did
1/4 cup packed brown sugar
1 1/2 tsp chili powder

Preheat oven to 350 degrees. Line rimmed baking sheet with foil and arrange wire baking rack on top. Spray lightly with cooking spray.

Stuff each date with cheese and wrap with bacon and secure with a toothpick. Place on rack, seam side down. Stir together brown sugar and chili powder and sprinkle mixture over dates.

Bake 20 – 25 minutes until bacon is crisp. Allow to rest for 15 minutes before serving. Because if you do not wait it will be very bad (serious burns).

I love any dried fruit wrapped in bacon. Or pretty much anything with bacon (See: baked beans). I was really pleased with this recipe and plan to make it again since the container of dates I bought had enough to do the recipe again.

And believe it or not, if you let the left overs sit out and get to room temperature, they are not shabby like that either. Yes, I did do that. I’m that person.

2016 – A Year Ago – Lime Sugar Cookies

 

Bacon-wrapped Dried Fruit

D&D_1189I have made this play on the dried fruit wrapped in bacon thing once before, but I have no notes on it. I’m not sure if that’s a good thing. I usually make comments if something is good or something bites. So I’m trying this again in a bit if faith that I can make it work. The flavored sounded great to me especially if I add my spin to stuff the dried fruit with some Bleu cheese which is always a good thing, in my opinion.

Cooking spray
12 Turkish-style Apricots, or Pitted Prunes
6 sliced bacon
Some kind of cheese to stuff in the fruit

Preheat oven to 400 degrees. Line baking sheet with foil and then add a baking rack on top. Spray baking rack with cooking spray.

Cut each slice of bacon in half cross-wise, about 4 inches long. Use a sharp knife, slit fruit down the middle, but not all the way through. Stuff with whatever cheese (and or nuts) you would like. Make sure you close it up. Then wrap with bacon. Secure with a toothpick and place on the rack seam side down and bake for 10 minutes. Turn with tongs and bake 10 minutes more. Rest for few minutes – really hot dried fruit can burn you – it’s the sugar.

Serve with lime wedges. Oh, yep, I’m so doing that. Citrus makes everything better.

Super Bowl 50

Source: Mollie Katzen – Get Cooking 2009 – great cookbook to get you started in the kitchen. My first experience with Mollie Katzen is probably the same as everyone else. Moosewood Cookbook, I’ve had this book for years – my edition is the 15th anniversary version from 1992 which if I do the math correctly means the book is 39 years old.

Notes: the Bleu cheese leaked out a bit which was unfortunate.  I did get them ready and refrigerate because I worried about that, but it was still a problem. 20 minutes did the bacon perfectly. The ones where the cheese stayed in were awesome, the others were good too, but in general I was a bit bummed about it. Need to figure out how fix it.

I will do this again to be sure. Just need to sort out the minor issue.

Sun-dried tomato pesto palmier

Palmier – Also called palm leaves, this crispy delicacy is puff pastry dough that is sprinkled with granulated sugar, folded and rolled several times, then cut into thin strips. After baking, these golden brown, caramelized pastries are served with coffee or tea or as a dessert accompaniment. Food Lover’s Companion, p. 437.

Well, this is not a sweet palmier, not by any stretch of the imagination, although I would like to make a sweet version one day. I saw Ina Garten make a version of this and decided I would use my sun-dried tomato pesto in her methodology.

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Sun-dried Tomato Pesto Palmiers

1/4 cup walnuts, pulverized in the food processor
1 cup sun-dried tomatoes, not oil packed, but hydrated it some hot water
1 bunch basil, washed, dried, and torn roughly
about 1/4 cup olive oil
3/4 cup freshly grated Parmesan
1 sheet puff pastry, thawed in the fridge*
1 egg, mixed with a Tbs of water for egg wash

Preheat oven to 400 degrees.

Whir up walnuts in food processor. You could use pine nuts, but walnuts make an excellent pesto, in my opinion.  Add sun-dried tomatoes and garlic and pulse a few times. Add basil and Parmesan and pulse to combine all ingredients. Add the olive oil until the paste is smooth. Set aside. Or refrigerate until ready to bake, just remove in time to make sure this will be room temperature before spreading on pastry.

Unfold puff pastry sheet on a slightly floured surface. Using a rolling pin to roll the pastry 13 x 13 inch square. Using a small offset spatula, spread the pesto to the edges. Fold the sides of the dough on two side to half way to the center, the fold again so both sides meet in the middle. Finally, fold one half over the other. But don’t press them together too much.

Slice the dough into 3/8 inch and place on parchment-lined baking sheet. Brush with egg wash. Bake for 6 minutes, then turn the palmier over and rotate the baking sheet and bake 5 more minutes. Rest on a paper towel and serve warm or at room temperature.

Notes: After doing this the first time, I don’t think I will roll the puff pastry quite that thin. I think a 12 x 12 inch square will work. I also think the pesto really needs to be much thiner so the rolls have more space to puff up. Maybe I was a bit gun-shy about adding too much olive oil. Probably.

Of course, I love my sun-dried tomato pesto, but I always do. I cannot believe I have yet to post my sun-dried tomato pesto torte  – it is highly requested and I often make them for friends just to have at home for dinner – yes, dinner, and that works for me. Put it on the list.

These tasted pretty good, but I was not happy with the puff pastry. Need to figure out what I should do differently. That said, there was left over pesto that I plan to put on pasta with lots of olive oil.

*I left the puff pastry in the fridge for a couple of days, and to be honest, it was the easiest time I have ever had with puff pastry (Not sure why, but wow – it made me feel like pro for some reason), though I did put it back in the fridge after rolling it out and before putting the pesto on.

Roasted Roma Tomatoes with garlic, Gorgonzola, and bread crumbs

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Roasted Roma Tomatoes w/bleu cheese & garlic

Another no recipe recipe …

Roma tomatoes, sliced in half lengthwise
Olive oil
Fresh Garlic, minced
Kosher salt+
Freshly ground black pepper
Plain bread crumbs*
Gorgonzola, crumbled

Okay with this recipe you have to base it on ratios. But the methodology is solid. Roma tomatoes work because they are solid tomatoes that hold up under the heat and get better and sweeter as they roast.

So slice the tomatoes and use a grapefruit spoon to get rid of the insides and especially the seeds. Put them cut side down of several pieces of paper towels to drain for at least 5 minutes.

Put tomatoes in a bowl large enough to hold them. Add enough olive oil to coat. Sprinkle liberally with kosher salt and freshly ground black pepper. Add minced garlic, enough that it makes sense for the number of tomatoes but understand that garlic is a key part of this recipe. Stir everything together until the tomatoes are coated and let marinate for as long as it makes sense.^

In another bowl mix together Gorgonzola and bread crumbs.£ Place marinated tomatoes, cut side up, on lined baking sheet. Fill with Gorgonzola bread crumb mixture. Drizzle with a bit more olive oil. Bake (or should it be roast?) for 20 – 25 minutes until tomatoes are softened and topping is lightly browned.

If you want, top with chopped herbs, parsley is a good idea. I think the best idea.

+I have used my homemade lemon Rosemary Maldon salt for this and it is, in a word, amazing.

*At work we use a lot of catering from Panera and they always bring baguettes with each order. I typically take one home if no one else wants it and have two things I do – make croutons with herbs fine and make plain breadcrumbs. So these are my homemade breadcrumbs.

^For me it takes at least an hour, but I have let them sit overnight too. Works well either way.

£ Figure out, based on ratios how much Gorgonzola you think will work, you can always add more and add just enough breadcrumbs to make the cheese sandy – that makes sense to me but to explain, enough bread crumbs to barely coat the Gorgonzola cheese.

This is one of the last things that my beloved father-in-law had that I made. He asked for seconds and well, even now, that is difficult and it has been several years but it still makes me happy. He was a second father to me and I am glad that I was able to make him happy.

25 May 2009 – Memorial Day. vvg w W/J – Used just enough bread crumbs to make Bleu cheese sandy
20 June 2009 – added a couple Tbs of cream cheese – just because there were fresh local Roma tomatoes
4 July 2009 – @ W/J w/D et al
23 June 2012 – vg
4 October 2015

Parmesan Shortbread – Nigella

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Parmesan Shortbread

Parmesan Shortbread
Commentary: I just can’t help it. I love the way Nigella Lawson writes her recipes, “as uniform as possible without stressing over it…” That’s my idea of how to make things. It’s food. It should just be fun to do – if not, why are you bothering with it. I know it’s a cliche, but just keep it simple, really. Do love the use of the word cling film (is it a single word or not?).

  • 1 cup all-purpose flour
  • ¾ cup grated Parmesan
  • 7 tablespoons soft unsalted butter
  • 1 large egg yolk

Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.

Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.

Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm / 1¼ inches in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now roll this up in a piece of clingfilm, twisting the clingfilm at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.

Preheat the oven to 180°C/gas mark 4/350ºF while the wrapped cylinders of dough rest in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily: aim for about

1 cm / ½ inch thick.

Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be just beginning to turn a pale gold at the edges.

source: Nigella

Notes: I think this recipe needed a little salt, perhaps just before the go in the oven – a little Maldon wouldn’t be misplaced. I’m a bit of a cheese cracker nut and did a total nerdy “cracker challenge” in 2012 and discovered that I like some nuts in my cheese crackers, so I put a bit of pecan on these. I think it made them a bit “prettier” or something like that. When I do them again, some cayenne will be involved.

That said, they went over very well as I made them. And they looked pretty damn good.