Bruschetta with home grown tomatoes, garlic and basil

Each day our tomato plants are simply overflowing with fruit! We were at the cottage this weekend so yesterday there were three days of tomatoes to be harvested. Our home grown garlic has finally cured and the basil was looking pretty sweet as well. What to do? Bruschetta, of course! Using the different coloured tomatoes makes me think of jewels!

1 cup cherry tomatoes in various colours cut into eighths.
4-6 basil leaves, chiffonad
1-2 tsp finely minced garlic (I use my micro-plainer for this)
3-4 tbsp EVOO
Salt
6, thinly sliced whole wheat French stick
3-4 tbsp EVOO

Lightly brush EVOO on each side of the French stick. Toast each side gently in your broiler.
Mix the cut tomatoes, garlic, basil and EVOO, salt to taste.
Gently spoon the tomato mix over each toast, drizzling with the extra juices.
Serve immediately.

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Gluten Free Almond Sesame Crackers

I originally posted this recipe in November 2008, but it’s so tasty, I decided it deserved a post on its own!

Gluten Free Sesame Crackers

I’m baking them as a gift for our hosts in Calgary along with braised tomato and roasted red pepper jam. They are 100% gluten free.

Sesame Crackers (from Elana’s Pantry)

These are delicious!

Ingredients:

• 3 cups unblanched ground almonds
• 1½ teaspoons sea salt
• 1 cup sesame seeds, I like black and white versions, toasted lightly.
• 2 eggs, whisked until frothy
• 2 tablespoons grapeseed oil (I use a flavoured olive oil)

Directions:

1. In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
2. Separate dough into two halves
3. Line two large (12 x 16) stainless steel baking sheets with parchment paper
4. Place one half of the dough in the center of each lined sheet
5. Cut another piece of parchment paper and place it over one of the balls of dough (use the top of the first one for the second one!)
6. Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7. Cut the dough with a knife or pizza cutter into 2 inch squares
8. Bake at 350° for 15-20 minutes, until golden brown (watch carefully, these can burn very very easily!)
9. Cool and serve

Makes ~96 crackers

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Parmesan Cheese Straws

I have been making Cheese Straws since I received my first food processor in 1987 (it came with a similar recipe). I am now making a different recipe but they still taste the same! This one is adapted from The Book of Christmas Foods by Janice Murfitt, published in 1989.

Cheese Straws

Cheese Straws

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• pinch of cayenne (omit if you are serving to children)
• 2 tbsp granulated garlic (or a flavour of your choice)
• 1/2 tsp dry mustard
• 1/2 cup unsalted butter (cold)
• 1 cup dry grated Parmesan cheese (I buy any brand on sale and freeze)
• 1 egg, beaten
• 1-2 tbsp water

Directions

1. Pre-heat oven to 400°F.
2. Put all dry ingredients into a food processor and process to mix well.
3. Add the butter and process until coarse granules form.
4. While the blades are running, pour in the egg and process until a soft ball forms. If this does not happen, drizzle little bits of water until a soft ball forms.
5. Remove from processor and using a small amount of flour, roll out the dough to about 1/2cm thickness. Cut into 10cm x 1cm straws and position evenly on a cookie sheet.
6. Bake for 8-12 minutes until golden.
7. Remove and allow to cool. This will store well in a cool, dark place.

Note: the Parmesan is generally very salty, which is why this pastry is not salted.

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Mushroom Ragu on Toast with Double Smoked Canadian Cheddar

A relatively quick appetizer with a little planning!

Serves 2

• 5-6 dried mushrooms (choose a variety)
• Water to cover

1. Immerse dried mushrooms in water and allow to sit for 4-6 hours at room temperature.

Strain mushroom stockR using a coffee filter, rince mushrooms well and slice into bite-sized pieces.

• 1/4 cup finely chopped onion
• 1 clove garlic finely chopped
• 1 tsp unsalted butter
• 1 tsp EV olive oil
• 1 regular white mushroom
• 1-2 tbsp fine white flour
• Optional 2 tbsp heavy cream (or carnation evaporated milk – I did not use either for this recipe)
• 1 tbsp cognac
• 8 shavings of Double Smoked White Cheddar
• Chopped fresh parsley
• 2 thinly sliced crusty bread, rubbed with olive oil and toasted one side only.

1. In a small saucepan, heat oil and butter until melted and hot. Add onions and cook until translucent.
2. Sprinkle with flour, add garlic and cook just until you smell it.
3. Cook flour mix until it is a medium brown colour (careful not to burn).
4. Add about 1 cup of the reserved mushroom broth. Add both types of mushrooms, and cook until liquid is a creamy, slightly thicker than soup consistency (adding additional reserved liquid as required – or you may add heavy cream at this point for a creamy and not so healthy option)
5. Add the cognac and cook for about 1 minute longer.
6. Serve on a large plate, placing bread toasted side up, spreading about half the ragu on each toast and sprinkling with 4 each of cheese shavings and freshly chopped parsley.
7. Enjoy.

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Mexican Three Cheese Layered Dip

We were invited to two BBQ’s this weekend, so I whipped up two batches of a favourite, Mexican Three Cheese Layered Dip. This dip is great because of the variety of flavours in each bite, it’s never the same.

Serves 10-12

Mexican Three Cheese Dip

Layer 1 Cream Cheese:

• 1 250g Low Fat Cream Cheese, room temperature
• 1 250g No Fat Yogurt (drained 12 hours to make yogurt cheese)
• 1 cup Shredded sharp cheddar cheese
• 1 cup Salsa (home made recipe below)
• 1 cup Avocado Paste or guacamole (home made recipe below)
• 1 tsp Cumin
• ¼ tsp Smoked paprika
• 1 Clove garlic, finely minced
• Salt and pepper to taste
• 1 tbsp Chives, finely sliced for garnish

Layer 2 Avocado Paste

• 1 Ripe avocado
• 2 tbsp Lime juice (or more for a smooth paste consistency)
• 2 tbsp Cilantro, finely chopped
• 1 tbsp Shallot, finely chopped
• 1 clove Garlic, finely minced
• Salt

 

Layer 3 Salsa

• 250 g Mini tomatoes (if you use regular tomatoes, remove seeds as they will make this salsa too runny).
• ¼ cup Cilantro, finely chopped
• 1 Clove garlic, finely minced
• 1 Green onion, finely chopped
• ¼ cup Cucumber, finely diced
• Pinch of Cayenne pepper, or to taste
• 1 tsp Cumin
• ¼ tsp Smoked paprika
• Splash of lime juice
• ¼ tsp grated lime zest

1. Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper. Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.
2. Whip room temperature cream cheese with yogurt cheese. Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
3. Salsa, combine all ingredients and mix well. Set aside (this is best made the day before; if you find it is too liquid, strain using a fine sieve).
4. Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
5. Assembly: In a clear bowl (we picked these up from Loblaws, and I love them because they doubled as a ‘gift’), evenly distribute the cream cheese mix. Then smooth the avocado paste over it. Next is the salsa, reserve about a tablespoon, evenly spread the remainder. And last but not least, sprinkle the cheddar and garnish with a little reserved salsa and chives. Serve at room temperature with flat breads, tortilla chips or corn chips. Enjoy!

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The best charcuterie/antipasto plate

This afternoon we are having our good friends Rae and Mon over and they are bringing Remy and her Beau Liam. Remy is going to borrow my (mom’s) vintage brocade dress for her prom. She bought a pair of shoes in NYC and this is fitting #2! The kids will then be off to Bloor Street to walk around and then have dinner plans!
We will make a killer charcuterie/antipasto plate:
• chicken liver pate
• korozot
• boconccini
• pickles (gherkins, mini onions)
• pickled asparagus
• grapes
• Salami
• Black Forest ham
• crispy Chorizo sausage
• melon
• marinated black olives
• Blue Cheese
• St. Andre cheese
And a variety of flat breads and crackers!

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Country Chicken Liver Paté on Grilled Garlic Croustini with Papaya Sauce

This little amuse bouche can easily be served as an appetizer or an hors d’oeuvres (or even part of a tapas dinner). I left the paté a coarse texture this time to play against the smoothness of the sauce. The sauce was a last minute substitution as JT made it for dinner on Thursday night (Roger Mookings recipe, Food Network, Everyday Exotic) – I just loved the subtle sweetness and the bang of heat at the very end. It really complimented the Asian flavours in the Paté.

Country Chicken Liver Paté on Grilled Garlic Croustini with Papaya Sauce

Country Chicken Liver Paté on Grilled Garlic Croustini and Papaya Sauce

• 3 chicken livers, cleaned and minced finely (you may also use your food processor if this grosses you out, just pulse a couple of times)
• 3 medium porchini mushrooms medium coarsely chopped (you may also use wild mushrooms which will add an earthier flavour)
• 1/4 cup finely chopped onion
• 2 cloves garlic finely minced (we try to buy garlic grown in the States or better yet, Canada – we try to avoid Chinese garlic as they are picked too young and ripen in their container travel – no flavour!)
• 1 tsp Chinese five spice (I made my own mix, but you may use the store bought kind)
• 1 tbsp Mirin (Japanese Rice Wine)
• 2 tbsp unsalted butter
• 1 tsp olive oil
• Salt and Pepper to taste

1. Melt 1 tbsp butter with the olive oil in a frying pan. Add the onions and cook about 1/2 way, add the mushrooms (mushrooms will release quite a bit of liquid, but don’t worry)
2. Add the chicken livers and cook through.
3. Add the garlic, Chinese Five Spice and cook until you can really smell the aromas. Add the mirin, salt and pepper and the remaining 1 tbsp butter (melt the butter).
4. Mix thoroughly and allow to cool slightly.
5. Line a very small loaf pan (or ramekin) with plastic wrap. Press the paté into the form tightly. Refrigerate. This paté gets better with age, so you may want to make it in advance.
6. See assembly instructions below.

Grilled Garlic Croustini

• Four 1 cm thick slices of the best bread in the world (JT’s, of course!)
• 1 clove garlic, peeled and cut in half (make sure one half is large enough to hold onto)

1. Grill both sides of the bread until slightly chard, but toasted.
2. Rub garlic over one side really well, repeat to each slice.
3. Set aside.

Papaya Puré (this is an adaptation of Roger Mookings BBQ sauce from Everyday Exotic)

• 1/2 tablespoon olive oil
• 1/2 cup sweet onion, finely diced
• 2 tbsp sugar (taste the papaya, you may wish to add more)
• 1 green chili pepper, pith and seeds removed and quartered
• zest and juice of 1 limes
• zest and juice of 1/2 lemon
• 1/2 cup water
• 1/4 cup seasoned rice wine vinegar
• 2 cups papaya, large dice
• 1 teaspoons salt

1. Cook onion in the olive oil until translucent and not brown.
2. Add sugar, chili pepper, zest of limes and lemon, and stir until sugar disolves.
3. Add water, juice from lemon, limes and vinegar.
4. Bring to a boil and add papaya and salt.
5. Allow to simmer for 15 minutes.
6. Using a blender, puree until smooth. You may push this through a fine sieve for a creamy consistency, but it’s not absolutely necessary.
7. Serve warm or cool.

Assembly:

1. Drizzle the papaya sauce on the plate, making sure there is enough to be able to dip the croustini into.
2. Slice paté into 1 cm slice and lay carefully on one croustini.
3. Serve.

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Iced Brie

From the LCBO Summer 2008 Magazine, Lucy Waverman

Iced Brie on Water Crackers

• 8 oz (250 g) brie, rind removed, cut into pieces
• ¼ cup (50 mL) white wine
• ¼ cup (50 mL) grated Parmesan
• 2 tbsp (25 mL) unsalted butter
• 1 tsp (5 mL) dry mustard
• Pinch cayenne pepper
• Pinch paprika

1. Combine brie, white wine, Parmesan, butter, dry mustard, cayenne pepper and paprika in a food processor and process until smooth.
2. Spoon mixture into a decorative bowl and freeze for 30 minutes or until firm but not frozen.
3. Serve immediately on water crackers.

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Peanut-Butter Granola Bars

Adapted From Martha Stewart

Makes 16.

Ingredients

• 2 large egg whites
• 1 cup old-fashioned oats
• 1/2 cup wheat germ
• 1/2 cup bran cereal, ground
• 1/4 ground flax seed
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 1/4 teaspoon salt
• 1/2 cup natural crunchy peanut butter or almond butter
• 1/2 cup Splenda brown sugar
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice

Directions

1. Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, ground bran, flax seed, wheat germ, almonds and cranberries.
2. In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, allspice, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg whites. Pour over at mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
3. Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.

I found this cool site that can calculate the nutritional facts of your recipes. I will try to do this for all of mine going forward. This is not as healthy as it seemed.

*Note that all nutritionl facts may not be accurate and are a guideline ONLY.

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