tomato and chilli soup

Ingredients:

• 1 onion, peeled and roughly chopped

• 1 clove of garlic, peeled and roughly chopped

• 1 carrot, peeled and roughly choppeda bunch of fresh coriander, leaves picked, stalks finely chopped

• olive oil

• 750g ripe tomatoes

• 1 litre chicken or vegetable stock

• 1 xjar tomato and chilli pasta sauce

• sea salt and freshly ground black pepper

• 4 tablespoons cream fresh.

Method:

Put your onion, garlic, carrot and coriander stalks into a large pot with a couple of lugs of olive oil. Cover the pan, and simmer gently for 20 minutes, stirring every couple of minutes to stop it from colouring too much. While that’s going on, drop the tomatoes into boiling water for a minute or two. Take them out and — once they’re cool enough to touch — pinch the skins off, discard them then roughly chop the flesh. Add this to the pan then pour in the stock and the jar of tomato and chilli pasta sauce. Simmer for a further 20 minutes with the lid on.

Use a blender to purée your soup then pour it back in the pan and season with a good pinch of salt and pepper.

Divide the soup up between your bowls then swirl a nice tablespoon of crème fraîche through each. Finish by scattering over your coriander leaves and enjoy!

Serves 4-6

Minestrone Soup

Ingredients:

• Olive oil

• 4 rashers smoky bacon, finely chopped

• 1 red onion, peeled and finely chopped

• 2 carrots, peeled and finely chopped

• 2 sticks of celery, trimmed and finely chopped

• 3 cloves of garlic, peeled and finely chopped

• 2 x 400g tins good-quality plum tomatoes

• 1 x jar red onion and rosemary pasta sauce

• 1 courgette, roughly chopped

• 2 x 400g tins cannellini or borlotti beans, drained

• a small wineglass of red wine

• 1 pint chicken stock.

• 1 handful of baby pasta or spaghetti broken up into small pieces

•2handfuls of spinach washed and spun dry

• sea salt and freshly ground black pepperextra virgin olive oilParmesan cheese, to serve

Method:

Heat your oil in a saucepan and add the chopped bacon, onion, carrots, celery and garlic. Sweat very slowly on a low heat for around 15 to 20 minutes until soft, but not brown. Add tins of tomatoes, jar of red onion and rosemary pasta sauce, courgette, drained beans and the red wine. Give everything a good stir, and then let it all simmer for 15 minutes.

When it’s simmered for 15 minutes add your stock and baby pasta. Stir and continue to simmer until the pasta is cooked.

Add your spinach and cook for a further 5 minutes, until the spinach has wilted down.

If you think the soup looks a bit too thick, add a splash more stock to loosen it. Have a taste and season with salt and pepper. Serve drizzled with some extra virgin olive oil over the top. Put the block of Parmesan on the table with a grater and let everyone help themselves. Heaven!

Courgette Carbonara

Courgette Carbonara

Ingredients:

• sea salt and freshly ground black pepper

• 6 medium green and yellow courgettes

• 500g penne

• 4 large free-range or organic egg yolks

• 100ml double cream

• 2 good handfuls of freshly grated Parmesan cheese

• olive oil

• 12 thick slices of pancetta or smoked streaky bacon, cut into chunky lardoons

• a small bunch of fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)

• optional: a few courgette flowers

Method:

Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variegated variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

1.Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.

2.To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.

3.Heat a very large frying pan (a 35cm one is a good start – every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.

4.It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)

5.Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

Basque Lamb Stew

Basque Lamb Stew Recipe

Ingredients:
3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt and freshly ground pepper
2 teaspoons sweet paprika
3 canned roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
4-6 sprigs parsley, chopped
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken stock

Method:
1. Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.

2. Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.

3. Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings.
Optional: garnish with fresh mint leaves (though I have no idea how "Basque" that is, it just tastes good.)
Serves 4 to 6.

Baked Scallops

Baked Scallops Recipe

Ingredients:
2 lbs scallops (about 4 cups)
1 cup dry white wine
Salt
6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
1 medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs

Method:
1.Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.
2. Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.
3.Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.
4.Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Serves 6. Serve with lemon slices.

Chocolate Fondue

Chocolate Fondue Recipe

Ingredients:
12 ounces of dark chocolate (chips or roughly chopped if from a block)
8 ounces of heavy cream
A pinch of salt
Dippables such as strawberries, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces

Method:
1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.
Variations
Add a tablespoon or two of Bailey's Irish Cream to the chocolate. Other liquors such as Grand Mariner, Amaretto, or Kirsch are equally yummy.
Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate.
The contents of a vanilla pod or some vanilla extract are always a decadent touch to chocolate.
A good pinch of espresso powder can do wonders!
Orange zest or grapefruit zest is nice way to create a slightly fruity chocolate.
A few tablespoons of Torani flavoring syrups (the kind used for coffee or Italian sodas) can add a nice dimension of flavor as well.
White chocolate is always a nice change, and spiked with a little liquor or citrus zest becomes heavenly.
Steeping the cream for an hour beforehand and while heating it can add a nice subtle flavor, lemongrass for white chocolate or a bag of Earl Grey tea for dark chocolate are particularly stylish and contemporary.

Apple Cranberry Pie

Apple Cranberry Pie Recipe

Ingredients:
Crust Ingredients2 cups all-purpose flour, plus extra for rolling

1/2 cup finely ground blanched almonds or almond flour

16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 heaping teaspoon brown sugar

3 to 6 Tbsp ice water

Filling Ingredients:

1 cup dried cranberries

2/3 cup sugar

3 tablespoons all purpose flour

1/4 teaspoon ground allspice

2 1/4 pounds of 1/4-inch thick slices of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious

1 1/2 tablespoons brandy1 teaspoon vanilla extract

Egg Wash:

1 large egg yolk

1 Tbsp whipping cream

Method:
1.In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more ice water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
2. Position rack in bottom third of oven and preheat to 375°F.
3. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then add brandy and vanilla extract.
4.Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
5. Spoon in apple filling, mounding slightly in center.

6.Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
7. Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, anywhere from 50 minutes to an hour 5 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.

Apple Carrot Cupcake

Apple Carrot Cupcake Recipe

Ingredients:
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons unsweetened cocoa powder
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
4 large eggs, lightly beaten
1 1/2 cups packed coarsely grated carrots (about 3 medium)
1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
1 cup coarsely chopped pecans (or walnuts)
5 ounce fresh, mild chèvre (goat cheese), at room temperature
4 ounces cream cheese, at room temperature
1 Tbsp unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 cups powdered sugar

Method:
1 Preheat oven to 350° and place rack in the center of the oven.
2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and pecans.
3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.Once cupcakes are cool, apply frosting.
Makes 24 to 28 cupcakes.

Pistachio White Chocolate Chip Cookies

Pistachio White Chocolate Chip Cookies Recipe

Ingredients:
1 cup of unsalted butter, room temperature
1 cup of sugar
1 cup of dark brown sugar, packed
2 eggs
2 tablespoons of milk
2 teaspoons of vanilla extract
2 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt (regular salt will suffice)
1 cup of rolled oats
1 1/2 cups of coarsely chopped pistachios, raw and unsalted
1 1/2 cups of white chocolate chips

Method:
1. Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.
2. Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.
3. In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.
4. Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.
5. Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.
Makes 6 dozen.

Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta

Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta Recipe

Ingredients:
Olive oil1 small red onion, halved and thinly slicedPinch of sugar1 teaspoon balsamic vinegar2 large flour tortillas (sandwich wraps)1 cup shredded Asiago cheese (about 2 ounces)2/3 cup ricotta cheese6 button or cremini mushrooms, trimmed and thinly slicedKosher salt and freshly ground black pepper
Equipment needed:It really helps to have a baking stone and a pizza peel. If not, you'll use a rimmed baking sheet with some parchment paper.

Method:
1(a). If you are using a baking stone, place the stone on top of the middle rack in the oven. Preheat the oven to 450°F. Allow the oven to stay at 450°F for at least 15 minutes before cooking, to thoroughly heat up the stone.
1(b).If you are NOT using a baking stone, place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.

2 Heat 1 Tbsp olive oil in a small sauté pan on medium hight heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent .remove from heat.

3(a). If you are using a baking stone, sprinkle some corn meal on your pizza peel and place one tortilla on top of the pizza peel. (If you don't have a pizza peel, you can use a rimless baking sheet.) Thoroughly brush the top of the tortilla with olive oil.

3(b). If you are not using a baking stone, line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.

4.Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.

5(a). If you are using a baking stone, and can fit both pizzas on the stone (it depends on the size of your tortilla) do it. Use the pizza peel to transfer the pizzas to the stone in the oven. If your tortillas are large, you'll need to cook them one at a time. But that's okay. Cooking on the stone goes very quickly. Bake the pizzas until the crust is crisp and very brown - 5-7 minutes using the baking stone. Cut with a pizza cutter or a knife.

5(b).If you are using baking sheets, place the baking sheets in the oven. Bake until the crust is crisp and brown all over (the time varies, depending on the oven and if your cookie sheet has already been heated, start with 10 minutes and check), rotating the sheets to ensure even baking. Cut with a pizza cutter or a knife.
Each pizza serves 1-2, depending on how hungry you are!

Potato Skins

Potato Skins Recipe

Ingredients:
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions

Method:
1. Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product.
2.While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

4. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.
Serve immediately. Serves 4 to 6.
Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do not use them. The green indicates the presence of a toxin that develops when potatoes are exposed to sunlight.

Onion Rings

Onion Rings Recipe

Ingredients:
2 large yellow onions, peeled, sliced into 1/2-inch to 3/4-inch thick ringed slices, rings separated
2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milk
Salt
Freshly ground black pepper
1 1/4 cups all-purpose flour and 1/4 cup cornmeal OR 1 cup prepared cornbread flour plus 1/2 cup all-purpose flour
2 or 3 cups of grapeseed oil, or other high smoke-point oil such as canola oil or peanut oil

Equipment needed:

a 5-quart heavy-bottomed dutch oven, tongs, candy thermometer, paper towels, cookie sheets

Method:
1. Combine the buttermilk (or yogurt and milk) with 1 1/2 teaspoons salt and 1 teaspoon black pepper in a large bowl. Add the onions to the buttermilk mixture and coat thoroughly. Let sit at least 15 minutes.
2. In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.
3. Add the oil to a largish Dutch oven pan - about 5-quart or 6 quart size. Make sure that the pan is absolutely dry inside before you add the oil. Any water droplets in the pan will cause the oil to splatter violently as it heats up. The oil should create a layer anywhere from 3/4-inch to an inch thick. Use more oil if necessary. Heat the oil to 350°F. Use a candy thermometer to measure the heat of the oil. You may need to tilt the pan in order to cover the thermometer's sensor completely and get an accurate reading. I have found some instant-read thermometers to be useless for this purpose as their sensors are 2 1/2 inches up from the bottom. A good old fashioned metal-encased thermometer works best.

Be very careful whenever handling hot oil. No running kids in the kitchen. No distractions. Do not answer the phone if it rings. Pay attention. Have the pan's lid close by.

You can test if the oil is ready by moistening a little bit of the flour and dropping it in the pan. If it sizzles and fries, it's ready. If it burns, take the pan off the heat and let the oil cool down a bit.

4. Working in batches, lift some onion rings out of the buttermilk and coat them in the flour mixture. Use tongs to place them one by one in the hot oil. Fry for a minute on each side, until golden brown. Do not crowd them. Place finished onion rings on a cookie sheet lined with paper towels to absorb the excess oil. Keep the complete onion rings warm in a 200°F oven while you fry the rest. Between batches, if you end up needing more oil, add some. Let the temp get back up to 350°F before starting the next batch.
Serve hot.
Note: It's best not to pour the leftover oil down the drain. Better to pour into an extra empty jar, and discard with your trash.

Eggplant Dip (Baba Ghanouj)

Eggplant Dip (Baba Ghanouj) Recipe

Ingredients:
2 globe eggplants (about 2 lbs)

3 Tbsp extra virgin olive oil

2 Tbsp roasted tahini (sesame paste)

1 garlic clove, finely chopped

1/2 teaspoon ground cumin

Juice of one lemon - about 2 1/2 tablespoons

3/4 teaspoon salt

Cayenne pepper

1 Tbsp chopped cilantro

Method:
1. Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.
2. Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.
3. Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.
Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.

Cheesy Bread

Cheesy Bread Recipe

Ingredients:
8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion (to taste)
1/2 cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves.

Method:
1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.

Baked Brie

Baked Brie Recipe
Can be prepared in 30 minutes or less.

Ingredients:
1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie cheese
Raspberry Jam, or other sweet jam
Brown sugar
1/4 cup of maple syrup.

Method:
1.Preheat oven to 350 degrees F.
2. On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
3. Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.
4. Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.