Monthly Archives: February 2012

Grilled Mushroom-Cheddar Melts

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Print Grilled Mushroom-Cheddar Melts

Serving Size: Makes 2 sandwiches

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large shallot, thinly sliced
  • 1/2 pound mixed wild mushrooms
  • 1 tablespoon balsamic vinegar
  • 1/4 cup white wine
  • 1 tsp fresh thyme leaves, plus 3 additional sprigs
  • 1/2 tablespoon chopped parsley leaves (optional)
  • 1 large garlic clove, coarsely chopped
  • 4 slices country or sourdough bread (white or whole wheat)
  • 1/3 pound sharp white cheddar cheese, thinly sliced

Instructions

  • In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the shallot and the mushrooms, and saute, stirring every few minutes, until the mushrooms have begun to release their liquids, about 5 minutes.
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    Quinoa Cakes With Basil and Parmesan

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    Print Quinoa Cakes With Basil and Parmesan

    Serving Size: Makes 6-8 cakes

    This is a great recipe for putting your mini food processor to work. Instead of chopping your onion and garlic by hand, simply do so in your mini prep. Add to the bowl, and continue by pulverizing your Parmesan, followed by your nuts, and finally your bread crumbs. This will take a lot less time and work than doing it by hand, but of course you can do so as specified in the recipe.

    Ingredients

    • 1 cup cooked quinoa (from 1/3 cup dried)
    • 1/2 teaspoon salt
    • 1/4 cup finely chopped fresh basil
    • 1/2 small yellow onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1/4 cup freshly grated Parmesan
    • ¼ cup nuts (pecans, pine nuts, or cashews), ground in a food processor or coffee grinder
    • 1/2 cup fresh bread crumbs (from 1 slice sandwich bread, Udi’s Gluten-Free or regular)
    • 2 large eggs, beaten
    • 2 tablespoons extra-virgin olive oil

    Instructions

  • Mix together the quinoa, salt, herbs, onion, garlic, cheese, nuts, and bread crumbs in a medium mixing bowl.
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    Roasted Fennel & Asiago Tartlettes

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    Print Roasted Fennel & Asiago Tartlettes

    Yield: Makes 24 bites

    Ingredients

    • 2 fennel bulbs, trimmed, quartered, and thinly sliced
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 sheets frozen puff pastry, thawed
    • 1 1/2 cups coarsely grated young Asiago cheese

    Instructions

  • Preheat the oven to 400 degrees.
  • In a large mixing bowl, toss the fennel, olive oil, salt, and sugar together until the veggies are coated. Turn out the fennel onto 2 parchment-lined cookie sheets. Roast in the oven until caramelized, about 30 minutes, flipping the fennel slices halfway through the cooking process. Set aside. (This can be done up to 3 days in advance.)
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    Devilish Eggs with Lime and Siracha

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    Print Devilish Eggs with Lime and Siracha

    Yield: Makes 24 eggs

    You can make the hard boiled eggs in advance–just store them carefully so there is no breaking.

    Ingredients

    • 1 dozen extra-large eggs
    • 1/3 cup mayonnaise
    • 1 tablespoon Dijon mustard
    • 3 tablespoons lime juice (from about 1 lime)
    • 1 ½ teaspoons siracha
    • ¾ teaspoon salt
    • Sweet paprika, for garnish

    Instructions

  • Cut the hard boiled eggs in half lengthwise. Over a medium mixing bowl, gently squeeze the center of the eggs so the yolk pops into the bowl. With a fork, mash the yolks with the mayo and mustard until smooth. Add the lime juice, siracha, and salt, and mix until incorporated.
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    Corn Cakes with Lemon Chive Crème Fraiche

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    Print Corn Cakes with Lemon Chive Crème Fraiche

    Yield: Makes 12 cakes

    You can make the cakes the night before and bake them off at 350 degrees before serving, until each cake is browned and heated through.

    Ingredients

    • 2/3 cup yellow cornmeal
    • 3 tablespoons all-purpose flour
    • 1 teaspoon sugar
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/2 cup buttermilk
    • 1 egg
    • 1 cup fresh corn kernels (about 2 ears)
    • 2 shallots, minced
    • 4oz crème fraiche
    • 3 tbsp chopped chives (plus more for garnish)
    • ½ lemon, juiced (about 1 tbsp)
    • ¼ tsp salt

    Instructions

  • In a medium mixing bowl, stir together the cornmeal, flour, sugar, baking soda, and salt.
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    Lemon Ricotta Crostini with Truffle Honey

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    Print Lemon Ricotta Crostini with Truffle Honey

    Yield: Makes 30-40 bites

    Ingredients

    • 1 ficelle, thinly sliced
    • 2 garlic cloves
    • 1/4 cup honey
    • 1 teaspoon white truffle oil
    • 1 1/2 cups ricotta
    • zest of 1 lemon
    • Lemon slices for garnish

    Instructions

  • Preheat the oven to 450 degrees.
  • Arrange the bread on a baking sheet and toast in the oven for 3-5 minutes, until lightly browned on the top, but not hard.
  • In the meantime, place the honey in a small mixing bowl and heat in the microwave for 5-10 seconds, until slightly warmer than room temperature. Mix in the truffle oil until well combined.
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