Ingredient: olive oil

Roasted Cornish Hens w/ Mushroom Barley Pilaf

EASTER GREETINGS!

Easter is synonymous with spring; it represents a time of renewal. The winter months are now in our rear-view mirrors, and we can look forward to those wonderful summer days. Fresh new buds are on the trees, just waiting to burst out as the season unfolds. Everything speaks of new life and fresh hope. Spring is so unique (even if we still have snow on the ground in our part of the country).

Whether or not you’re religious, Easter has some pretty magical facets to it. I remember as a kid the ‘secret bunny’ leaving colorful eggs and little baskets filled with a few goodies. My sisters and I always got a new Easter dress and ‘straw bonnet’ to wear to the church service. Then of course, the wonderful Easter meal itself.

According to legend, the Cornish game hen was actually ‘invented’. The original breeder was a woman by the name of ‘Tea’ Makowsky.  At the age of 15, she moved to Paris, France finding work at both a milliner’s shop and a cheese shop. It was here she met her husband, and they married in 1933. Fleeing from the Nazis, they settled in the USA. After a fire destroyed their farm in 1949, the Makowskis, began experimenting and came up with a cross breed of Cornish game cocks and Plymouth Rock hens. The result was a plump little bird that matured quickly with all-white meat. In less than 5 weeks, the chicken was ready to be sold.

By the 1950’s, the Cornish Game Hen was fabulously popular. The usual weight is about 500-700 grams, which makes it ample for an individual serving. I remember in the 1970’s, Cornish game hens were considered to be a very upscale or exotic dinner and quite expensive.

I haven’t made any of these little ‘birds’ for a long time so I though they would make a nice Easter meal for Brion & I this year.

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 Roasted Cornish Hens w/ Mushroom Barley Pilaf
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Course Main Dish
Cuisine American
Keyword roasted cornish hens w/ mushroom barley pilaf
Servings
Ingredients
Cornish Game Hens
Mushroom Barley Pilaf
Course Main Dish
Cuisine American
Keyword roasted cornish hens w/ mushroom barley pilaf
Servings
Ingredients
Cornish Game Hens
Mushroom Barley Pilaf
Votes: 1
Rating: 5
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Instructions
  1. Remove the giblet packet (if present) from the cavity of the game hens. Carefully rinse the game hens under cold water. Thoroughly pat dry with paper toweling. Let sit at room temperature for 30 minutes.
  2. Preheat oven to 375 F.
  3. Make sure that the hens are completely dry: if not, pat dry again with paper toweling. Cover each hen with garlic mayo. Combine spice mixture in a small cup then sprinkle over hens. Set hens aside.
  4. Set a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium heat & add the olive oil. Add the shallots, fresh mushrooms, barley, salt, & pepper. Sauté until the vegetables have softened slightly & the barley begins to give off a nutty, toasted fragrance, 5–7 minutes. Bring the heat to high while stirring & add the wine. Continue stirring until about half of the wine has been absorbed/reduced. Stir in the vegetable broth & rehydrated mushrooms. Remove from the heat.
  5. Set a small rack into the bottom of the pot. Place the hens on top of the rack (balance them against the sides of the pot, if necessary).
  6. Place the pot on the oven's middle rack & roast for 50 minutes, turning the pot a half turn once during the roast.
  7. Check the temperature of the hens by inserting an instant-read thermometer into the meatiest part of the thigh: the final temperature must reach 165 F. Continue roasting as needed. Also take note of the degree of browning: if the hens are browning too much, cover them with a piece of foil. If they are not browning enough, turn the broiler on high for the last ~5 minutes of cooking (estimate based on the temperature of the thigh meat). Watch carefully to prevent burning and give the pot a half-turn once during the broil.
  8. Remove the hens to a cutting board & rest for 10 minutes. Remove the rack from the pot & fluff the mushroom-barley pilaf with a fork. Before serving pilaf, sprinkle with finely grated parmesan if you wish.
Recipe Notes
  • To rehydrate the mushrooms, bring 3 ½ cups of water to a boil in a saucepan. Add the mushrooms, turn off the heat, and lid the saucepan. Let sit for 45 minutes. Remove the rehydrated mushrooms (reserve the liquid in the saucepan!). Rinse well, then pat dry with paper toweling before mincing. Strain the rehydrating liquid through a strainer lined with a layer of paper toweling. Keep this liquid to use for the vegetable broth.
  • The game hens should be sitting slightly above the level of the liquid. The rack insert from a pressure cooker/instant pot will work well to set the hens on top, balanced against the sides of the pot. 

Beef Noodle Stir Fry

The concept of combining beef, noodles, and stir-frying is a natural result of the widespread availability of these ingredients and the efficiency of the cooking method in Chinese cuisine. Specific ‘beef noodle stir-fry’ recipes vary widely by region, reflecting a long history of culinary evolution rather than a single point of origin. 

Udon noodles are used in beef stir-fry because their thickness allows them to soak up large amounts of stir-fry sauce, ensuring every bite is full of flavor. The noodles have a satisfyingly chewy and ‘meaty’ texture that holds up well to high heat and makes them excellent at absorbing flavorful sauces without becoming soggy. Because they are thick and filling, they make a very satisfying base for a beef stir-fry, especially when combined with other ingredients like vegetables and protein.

Many udon noodles, particularly frozen versions, are pre-cooked and can be added to the stir-fry with minimal preparation, making them a great option for quick weeknight meals. 

This is an easy version of beef noodle stir fry, but the taste is really good!

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 Beef Noodle Stir Fry
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Course Main Dish
Cuisine Chinese
Keyword beef noodle stir fry
Servings
Ingredients
Sauce
Other Ingredients
Course Main Dish
Cuisine Chinese
Keyword beef noodle stir fry
Servings
Ingredients
Sauce
Other Ingredients
Votes: 1
Rating: 5
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Instructions
Sauce
  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake & ground black pepper; set aside.
Stir Fry
  1. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add beef & onions. Cook, flipping once, until browned, about 3-4 minutes; set aside.
  3. Stir in mushrooms, broccoli & carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef & soy sauce mixture until well combined, about 2-3 minutes.
  4. Serve immediately.
Recipe Notes

Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour, water, and salt.

Roasted Tenderloin Skewers w/ Papaya Chutney

Today, March 21st, our family is honoring the memory of our wonderful father’s birth date. Although it has been 21 years since his passing, he lives on in our hearts. It never ceases to amaze me how many things your parents do that are imprinted on you in childhood. As I grow older, I see and hear my dad living on through me. It seems we never fully appreciate our parents until they are gone. I’m told, ‘it’s a kid thing’, which doesn’t really seem to make it any better.

Having been raised on a farm, pork was a very common meal. Roast pork, chops and ribs were probably the cuts I remember eating the most.

When this date rolls around each year, I like to post something on the blog that I think my dad would have enjoyed. Today, I thought it would be nice to make some roast tenderloin skewers with papaya chutney.

Pork pairs well with fruits from tropical to mild because some cuts of pork are rich and fatty, while others are milder in flavor. You can substitute different fruits in almost any pork recipe to create unique flavor profiles. Chutneys are amazing condiments for roasted and grilled meats, including pork, chicken, duck, and lamb.

This simple-to-prepare chutney makes for a tasty, tart counterpart to the richness of the pork tenderloin. But nothing says you couldn’t spoon it over cream cheese or pâté for an easy appetizer dip, or serve it with grilled sausages, or spread some on a ham or grilled cheese sandwich. The possibilities are endless!

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 Roasted Tenderloin Skewers w/ Papaya Chutney
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Course Main Dish
Cuisine Middle Eastern
Keyword roasted tenderloin skewers w/ papaya chutney
Servings
Ingredients
Papaya Chutney
Pork Tenderloin
Course Main Dish
Cuisine Middle Eastern
Keyword roasted tenderloin skewers w/ papaya chutney
Servings
Ingredients
Papaya Chutney
Pork Tenderloin
Votes: 1
Rating: 5
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Instructions
Chutney
  1. Heat the oil in a large skillet & sauté the onion over medium heat until softened.
  2. Stir in remaining ingredients & bring to a boil. Reduce heat & simmer for about 35 minutes or until fruit is very soft.
  3. Remove from heat & allow to cool slightly then pulse in a food processor for a few seconds. Don't over process because the chutney is nice if it still as a slightly chunky texture.
Tenderloin
  1. In a resealable plastic bag, place cubed tenderloin. Add oil & steak spice & shake well to combine. Place in refrigerator for a few hours or overnight to marinate.
  2. Preheat oven to 400 F-425 F. Line a large baking sheet with foil.
  3. Thread marinated pork onto skewers. Arrange skewers about 1-inch apart on the baking sheet. Bake for 15-20 minutes, turning once or twice, until the pork is cooked through.
  4. Bake for 15-20 minutes, turning once or twice, until the pork is cooked through but NOT overcooked. To get a nice char, switch the oven to the broiler for the last 1-2 minutes.
  5. Remove tenderloin cubes from skewers on place on a bed of steamed rice. Top with warm papaya chutney.

Stuffed Gnocchi Bolognese

With origins dating back to ancient times, gnocchi hold a prominent place in Italian culinary history, where it has been passed down through generations as a cherished comfort food. Today, it continues to be an essential part of Italian cuisine, adopting different names depending on the origin.

Gnocchi (pronounced no-kee) are soft dumplings that may be made from wheat flour, rice, semolina, ricotta cheese, potatoes, or breadcrumbs.  Gnocchi are made throughout Italy, but the stuffed version is made mainly in the Piedmont region. The key to making delicate potato gnocchi is to add as little flour as possible but enough to keep the dough together. The filling should have a robust flavor so that it stands out from the potato dough. 

For our stuffed gnocchi today, I’m making an Asiago/ricotta filling served in a meaty Bolognese sauce. Yum!

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 Stuffed Gnocchi Bolognese
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Course Main Dish
Cuisine Italian
Keyword stuffed gnocchi Bolognese
Servings
Ingredients
Stuffed Gnocchi
Bolognese Sauce
Course Main Dish
Cuisine Italian
Keyword stuffed gnocchi Bolognese
Servings
Ingredients
Stuffed Gnocchi
Bolognese Sauce
Votes: 1
Rating: 5
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Instructions
Stuffed Gnocchi
  1. Boil the whole potatoes with their skins until you can easily pierce them all the way through (about 20-25 minutes, depending on the dimension of the potatoes), then wash them with cold water & remove the skin when they are still warm.
  2. Mash the potatoes while they are still warm & make sure there are no chunks; add a pinch of salt and ¾ of the flour. Mix well with your hands until a nice soft dough forms (but not sticky); if necessary, add some more flour. When the dough is ready, wrap it in plastic wrap and let it rest & cool for about 10-15 minutes. In a small dish, combine finely grated Asiago with ricotta cheese.
  3. Cut the dough into 3 or 4 parts, take 1 part and cover the rest with plastic wrap so it doesn't dry. Dust the cutting board with flour & roll the dough with your palm to make a long thick cord about 2 cm in diameter, then cut chunks 2 cm long.
  4. Roll each cube between your palms to make balls then press them on your palm to make a disc. With a teaspoon, place a small amount of cheese in the center of the disc and close it on itself (make sure to cover the cheese well and close all the holes), roll it again between your palm to make the ball smooth & set it aside on a clean cloth.
  5. Bring to boil a large pot of salted water then slowly drop the gnocchi in & cook until they float on the surface. Drain, reserving 1 cup of starchy water. In a pan melt the butter and carefully add the drained gnocchi to sauté a little bit. Remove from pan, place in a dish until Bolognese sauce is ready.
Bolognese
  1. Heat olive oil over medium heat in a large skillet. Add diced celery, carrot & onion. Cook until veggies are soft tender. Add ground beef & let cook, breaking it apart until fully browned. Season with Italian seasoning, salt, and pepper. Stir in garlic & cook until fragrant.
  2. Stir in tomato paste, crushed tomatoes, water or stock, bay leaves & crushed red pepper flakes. Bring to a simmer & cook for about 10 minutes, stirring occasionally. Remove bay leaves.
  3. Add cooked gnocchi to Bolognese sauce & stream in reserved gnocchi water as needed if the mixture is too thick. Cook for an additional minute or so, taste and adjust seasoning, if needed.
  4. Serve with freshly grated Parmesan.

Adzuki Bean & Persimmon Thumbprint Cookies

The other day I was thinking of how I could pair two food groups that I have enjoyed using over the years. One being the Japanese red adzuki beans and the other was the persimmon fruit.

The intriguing world of azuki beans has strong roots in Japanese culinary traditions as well, playing a versatile role in sweet and savory dishes.

Likewise, persimmons are a cherished aspect of the Japanese culinary culture. With their vibrant orange hue and sweet, honey-like flavor, they are a favorite autumn and winter fruit. Persimmons have been cultivated in Japan for over a thousand years and are celebrated in art, poetry, and cuisine.

Combining the two in a dessert seems only logical as the red bean paste complements persimmons so nicely, it works out real well. The red bean paste, also known as ‘anko’ in Japanese, is made from adzuki beans that are boiled with sugar. Its flavor is sweet and savory at the same time, with notes of chocolate and walnuts.

Red Bean paste comes in many shapes and forms, but one thing is constant: the ingredient is a special and meaningful component of different East Asian cultures. You can find red bean paste in many different dishes out of Japan, China, Korea and in recipes used all over the world. 

Today, my recipe development is centered around two kinds of thumbprint cookies:

  • Adzuki Bean Oatmeal Flax Cookies w/ Persimmon Compote
  • Persimmon Oatmeal Cookies w/ Adzuki Red Bean Paste
Print Recipe
 Adzuki Bean & Persimmon Thumbprint Cookies
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Rating: 5
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Course dessert
Cuisine Asia
Keyword adzuki bean & persimmon thumbprint cookies
Servings
Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Adzuki Bean Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
Course dessert
Cuisine Asia
Keyword adzuki bean & persimmon thumbprint cookies
Servings
Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Adzuki Bean Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
Votes: 1
Rating: 5
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Instructions
Persimmon Compote
  1. Peel persimmon, dice & puree in a cup processor. Place persimmon, sugar & lemon juice in a small saucepan. Cook over a medium high heat, stirring constantly for about 5-8 minutes until mixture becomes sticky & jam like. Set aside to cool.
Adzuki Bean Cookies
  1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
  2. Place the bean paste in another bowl along with the butter, 1/2 cup sugar, egg yolk & vanilla. Mix with an electric hand mixer until combined, scraping down sides of bowl.
  3. Pour bean mixture into the oat mixture & stir by hand until almost combined; add the nuts & flaxseed & stir until just blended.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Place egg white in a small dish. Combine 1/4 cup each of ground flaxseed & brown sugar in a shallow dish. Roll slightly rounded Tbsp of dough into balls. Dip one ball at a time into egg white & then in the sugar mixture. Place 2-inches apart on prepared baking sheet. Press your thumb or index finger into the middle of each cookie. Divide persimmon compote between cookies filling each indentation.
  6. Bake for about 16 minutes until set. Transfer to a wire rack to cool. Yield is about 32 cookies depending on the size you prefer to make them.
Persimmon Oatmeal Cookies
  1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, 5-spice, baking powder, salt & ground flaxseeds & process until combined. Transfer to a large bowl.
  2. Peel persimmon, dice & puree in a cup processor. In a separate bowl, place the persimmon puree, sugar, oil & vanilla & mix until smooth.
  3. Pour the wet ingredients into the dry ingredients, mixing with a wide spatula just until batter begins to come together, being careful not to overwork it. Add walnuts, folding to distribute them evenly throughout.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Using a small cookie scoop, scoop out cookie dough onto prepared cookie sheet. Make a well or thumbprint shaped indent in the center of each ball of dough. Divide reserved adzuki bean paste between cookies filling each indentation.
  6. Bake for 11-12 minutes. Don't overbake. Transfer to a wire rack to cool. Yield is about 30 cookies depending on the size you prefer to make them.

French Country Pate

HAPPY NEW YEAR’S EVE!

Pate, or pâté in French, can be a paste, loaf, or pastry type that is filled with ground meat from pork, beef, poultry, fish or from vegetables such as mushrooms. Pâté is commonly associated with French cuisine. However, variations of this dish exist worldwide.

Paté’s roots can be traced back to country sides of northern and central Europe, where it is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. At its core, pâté was a humble peasant dish, but over the years, French chefs experimented with the form by incorporating different ingredients, and eventually, baking it in pastry dough, or what we know as pâté en croute.

In France, pâté is considered a delicacy and is often served as an appetizer or snack. It is commonly enjoyed with bread and paired with wine or champagne. This dish has many different varieties, each with its unique flavor profile.

Most pâtés are considerably easier to make than you might think. It can be served hot or cold and is an essential requirement with any cheeseboard, served with a thin slice of crusty bread, toast or crackers, tiny pickles and mustard, or as a perfect dinner starter. 

Traditional country-style pâté is defined by its coarse texture and liberal seasoning, which includes onions, garlic and herbs and spices.

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 French Country Pate
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Course Finger Food Buffet
Cuisine French
Keyword French country pate
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Ingredients
Course Finger Food Buffet
Cuisine French
Keyword French country pate
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until onion begins to soften. Stir in herbs de Provence, garlic, salt and pepper; cook 2 minutes. Stir in wine. Increase heat to high; cook 2 to 3 minutes or until no liquid remains in skillet. Cool completely, about 10 minutes.
  2. Preheat oven to 350°F. In large bowl, mix beef, pork, bread crumbs, pine nuts, parsley, chives and cooled onion mixture until thoroughly combined. Shape into 5-inch-long loaf, packing mixture tightly to hold together. Wrap bacon around loaf to cover, with ends of bacon slices all on bottom of loaf.
  3. Place loaf, bacon seam side down, on rack in roasting pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until thermometer inserted in center of loaf reads 160°F.
  4. Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.
  5. To serve, spread a small amount of mustard on a thin slice of French bread. Top with a slice of pâté and serve with a tiny French pickle on the side.
Recipe Notes
  • Add 1 cup water to the roasting pan before baking to prevent drippings from spattering and burning on the oven floor.

Blueberry & Brie Turkey Wellington

SEASON’S GREETINGS!

Christmas is undoubtedly one of the most special holidays, from the religious significance of the holiday to the cultural impact it has, the delicious food, the festive music, and the classic movies. Christmas provides a magical atmosphere that fills homes with warmth and joy. It’s a time to celebrate and appreciate the blessings in our lives and to spread love and kindness to those around us.

Today, December 25, is my sister Rita’s birthday and though it has been many years since we could all be together at this time as a family, her birth date brings many precious memories. Nostalgia is a very strange thing. It pops up when you least expect it. Taste, smell, music can take you right back to a moment. I have fond memories of her Christmas Eve family birthday ‘parties’. On the eve of Christmas, our family would go to church. After returning home, we were joined by some family friends to have birthday cake and homemade root beer. My parents wanted my sister to always have this special time to honor her birthday apart from the Christmas festivities.

At the heart of a memorable dinner is the main entree, so why not make it just a bit more special by serving it ‘En Croute’.  In the culinary arts, the term en croute (pronounced ‘on Kroot’) indicates a food that has been wrapped in a pastry dough and then baked in the oven. Traditionally the type of pastry used was a simple dough called pate pastry. Today, puff pastry is frequently used for most en croute recipes.

The key to preparing items en croute is that however long it takes to cook the pastry until it is golden brown is how long the item will spend in the oven. Some of the best choices are beef tenderloin, salmon or brie cheese, due to the fact they require less time to cook.

In the 1950’s and 60’s, Beef Wellington or as the French called it, ‘Boeuf en Croute’, became very popular. It was an elegant meal, using a beef tenderloin covered with liver pate and wrapped in pastry. My first introduction to this meal was a much more low-key version. It was simply achieved by making a nicely seasoned meatloaf, wrapping it in a basic pastry and baking it. My mother would serve it with tomato soup sauce. Definitely good but not quite the elegance of the true en croute entrees.

I’ve come to realize, there are two turkey ‘camps’ for most people. Those who love a roast turkey for the holiday dinner and those who like to part with tradition and have something different.

Now, I’m not actually in either turkey camp. Sometimes I love a juicy roasted turkey with all the complimentary side dishes. And other times, I crave something a little different but also mixed with a bit of tradition.

This savory blueberry & brie turkey wellington is a perfect showpiece for a holiday meal. Warm, melted cheese and crumbly bacon combined with fresh herbs, blueberries, topped with mushroom duxelle and covered in airy puff pastry. Served with blueberry chutney takes this meal to the next level!

HAPPY BIRTHDAY RITA!

LOVE TO YOU & RICK .. WISHING YOU HEALTH & HAPPINESS!

SEASONINGS GREETINGS TO EVERYONE WHO ENJOYS & FOLLOWS OUR BLOG

Print Recipe
 Blueberry & Brie Turkey Wellington
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Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
Servings
Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
Course Main Dish
Cuisine British
Keyword blueberry & brie turkey wellington
Servings
Ingredients
Stuffing
Turkey & Prosciutto
Mushroom Duxelle
Blueberry Chutney
Votes: 1
Rating: 5
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Instructions
Stuffing
  1. Preheat the oven to 375 F.
  2. In a medium skillet over medium-high heat, heat olive oil. Add bacon, shallot & garlic; cook, stirring frequently, about 5 minutes. Stir in thyme, rosemary, ¼ tsp salt & ¼ tsp pepper. Remove from heat; set aside to cool.
  3. Place the turkey breast on a large cutting board. To butterfly the breast, with a sharp knife, slice into the thickest portion of the breast & cut down the length (the side) of the breast, but not all the way through, about ¾ of the way through. You should be able to unfold the turkey breast like a book.
  4. Place the turkey breast in a large zip lock bag. Using a meat mallet, pound out both sides until they are even in thickness, about ¾-1-inch. Sprinkle turkey with remaining salt & pepper.
  5. Place brie slices on one half of the inside of the turkey breast and the cover with the shallot, thyme mixture, blueberries & bacon. Fold the top over onto the bottom, closing it like a book. Gently transfer the turkey breast to a parchment lined baking sheet.
  6. Place prosciutto slices over the top of the turkey breast. If the prosciutto is thin and tears, that’s ok, just continue to layer the prosciutto over the breast, tucking the prosciutto under the breast as needed.
  7. With either 4 – 5 strands of kitchen twine or wooden toothpicks, tie or ‘pick’ the turkey breast. Don’t tie the breast too tight. Just enough to keep it secure.
  8. Place in the turkey breast in the oven & bake for about 35 minutes. The turkey will be par-cooked & needs to cool for about 10-15 minutes. Once cool enough, cut the twine off (or remove picks) the turkey.
Mushroom Duxelle
  1. While the turkey is cooling, make the mushroom duxelle. In a skillet, add olive oil & cook shallots just until they are soft. Then add the mushrooms & fresh herbs. Let the mushrooms cook until soft & wilted & have released some of their liquid. Stir in the garlic & cook a few minutes longer. Then stir in the breadcrumbs & season with salt & pepper.
Pre-Cooking Turkey
  1. When ready, set the oven temperature to 400 F.
  2. Place one sheet of puff pastry on a flat lightly floured surface. Roll it out a bit lengthwise, about 1-inch. Most puff pastry is about 10×15 inches. I roll the pastry out to about 11×16 or 17. Then do the same with the second piece of puff pastry.
  3. Place one sheet of prepared puff pastry onto a parchment-lined baking sheet. Then place the cooled par-cooked turkey breast in the center of the puff pastry. With a sharp knife, cut horizontal slits (about 1 inch apart) on the edge of each side of the pastry dough.
  4. Top the turkey breast with the mushroom duxelle, patting it securely into place. Some of the mushroom mixture will tumble off but just put it back on & continue patting it gently until it sticks. Fold each piece of pastry over the turkey breast in a crisscross manner continuing until the breast is completely covered. Tuck the edges of both sides in & pinch them well. Use any extra bits of pastry to make decorations for the top if you like. I used a small holly leaf cookie cutter to make leaves. Use the egg wash to attach your pastry decorations.
  5. Then brush the remaining egg wash over the puff pastry and sprinkle with a little sea salt if you wish. Place in the oven & cook for 70 minutes. The turkey is done when the pastry is a deep golden brown or meat thermometer reads 165 F. Remove the Wellington from the oven & let stand for 10 minutes before cutting.
Blueberry Chutney
  1. While the turkey is roasting, make the blueberry chutney. In a saucepan, combine all chutney ingredients: mix well. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute.
Serving
  1. To serve, slice the turkey Wellington & place it on a platter. Drizzle with a little blueberry chutney & serve. Serve the extra chutney on the side.
Recipe Notes

NOTE: This recipe has several steps, but it’s worth the effort. The stuffing as well as the mushroom duxelle can be prepared a day in advance and held in the refrigerator. Prepare chutney, cool & refrigerate until ready to use.

Pear, Red Onion & Gorgonzola Tart

With only 13 days left until Christmas day there are probably numerous gatherings you will still need to prepare for. Hors d’ oeuvres are part of the holiday party tradition. I think that the best appetizers are ‘finger foods’ that you can eat easily and with very little mess. It seems every culture has its own collection of favorite appetizer recipes which have evolved over the years.

In North America, frozen puff pastry has become the ‘go-to’ when it comes to party fare. Puff pastry is so magical. It looks just like regular dough, but it doesn’t contain yeast, baking powder, or baking soda. Nevertheless, it puffs in the heat of the oven into flaky golden layers. Probably the big plus is that you can buy it frozen and have great success without it being labor intensive.

Not only do puff pastry appetizers make for a chic presentation, but they also make it easy to time your guests’ arrival with taking the appetizers out of the oven if you are serving them hot. Most recipes require a short cooking time, which allows you to pop them in the oven half an hour before your guests arrive and serve a warm appetizer as soon as they walk through the door.

Combining pears, gorgonzola cheese, and red onion in puff pastry appetizers creates a delightful blend of sweet, savory, and tangy flavors. Certain flavor pairings are so underrated and pear and gorgonzola are definitely one of them.

Gorgonzola is an Italian, blue-veined cheese, made from cow’s milk. It can be creamy, firm, or crumbly. Neither Brion nor I like the taste of traditional blue cheese, but we really enjoy the dolce gorgonzola (the milder and creamier version).

This combo of pears, red onion and gorgonzola is very versatile in that you can use it to make appetizers as well as topping for pizza dough.

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 Pear, Red Onion & Gorgonzola Tart
Votes: 1
Rating: 5
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Course Finger Food Buffet
Cuisine American
Keyword pear, red onion & gorgonzola tart
Servings
Ingredients
Course Finger Food Buffet
Cuisine American
Keyword pear, red onion & gorgonzola tart
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Nuts
  1. Preheat oven to 400 F.
  2. Chop nuts & roast them in a dry skillet until golden brown. Spread them on a plate & allow to cool.
Pastry
  1. Place the sheet of puff pastry on a large piece of parchment paper. Score each edge with a sharp knife about 3/4" in from outer edge making sure not to cut all the way through. Beat the egg & brush the EDGE of the pastry with it. If you prefer, sprinkle a very small amount of sea salt on the EDGE.
Caramelized Onions
  1. Heat 1 Tbsp olive oil in skillet until hot. Add red onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color.
Remaining Fillings
  1. Peel & seed pear. Cut into thin slices. Strip the thyme leaves from the sprigs & crumble gorgonzola.
Assembly/Baking
  1. Brush sour cream over inside of the pastry (NOT on the edge). Top the pastry with pear slices, gorgonzola & the red onion. Sprinkle thyme over all. Sprinkle with freshly ground pepper if you wish.
  2. Bake the tart for about 20 minutes or until golden brown on bottom & edges. Sprinkle with nuts (if using).
  3. Cut in whatever size you wish. Serve for hors de oeuvres or as pizza with a simple tomato-arugula salad.

Aged Cheddar & Apple Focaccia

Focaccia is a wonderful and aromatic bread with a rich history that transcends cultural boundaries. Focaccia seems to have medieval origins and gained popularity in the 16th century. It was a common breakfast choice for port workers who had little time to eat. Paired with a glass of white wine, it provided energy for their morning tasks. 

Over time, focaccia has evolved into an expression of culinary craftsmanship, with bakers creating intricate designs and flavor combinations.

Apple and cheddar focaccia is a unique pairing that can definitely elevate your holiday entertaining. This focaccia combines the sweetness of apples with the savory richness of aged cheddar bringing out the best in both. It’s easy to make and pairs beautifully with wine, making it perfect for gatherings.

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 Aged Cheddar & Apple Focaccia
Votes: 1
Rating: 5
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Course dessert
Cuisine European
Keyword aged cheddar & apple focaccia
Servings
Ingredients
Dough
Topping
Finishing
Course dessert
Cuisine European
Keyword aged cheddar & apple focaccia
Servings
Ingredients
Dough
Topping
Finishing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a large bowl or the bowl, combine the warm water & honey & stir well. Sprinkle in the yeast. Let stand 5 minutes. Stir in 1 Tbsp. olive oil.
  2. Add 2 cups of the flour, the salt & thyme leaves & knead in. Continue adding the remaining flour in small increments, as needed, until well incorporated. Dough will be moist & may look a bit sticky still.
  3. Generously flour a work surface. Remove dough to work surface & lightly flour the top of the dough, then form into a ball. Cover with a tea towel let stand 10 minutes.
  4. Preheat oven to 400 F. Line a 9 x 13-inch baking pan with a large sheet of parchment paper.
  5. Gently press dough in to prepared baking pan, using your fingertips to stretch & push it so it fills the entire pan. Work as gently as possible so you don’t remove all the air from the dough. Cover dough with a tea towel & let stand 15-20 minutes.
Toppings
  1. Meanwhile, prepare the apple slices. Using a very sharp knife or a mandolin, slice the apples super thin. I wanted to have round slices so I sliced the apples thinly then cut out the centers with a miniature star cookie cutter. Grate cheese. Set toppings aside.
Assembly
  1. Use your fingertips to make some indentations in the dough. Scatter dough with 1/2 of the shredded cheese. Top with sliced apples. Place 3 thyme sprigs randomly on top of apples. Drizzle with 1 Tbsp. olive oil.
  2. Bake for 20 minutes. Remove from oven & scatter remaining cheese on top. Return to oven for a further 3-5 minutes, or until cheese has melted. If desired, pop under the oven broiler for a short time to brown cheese a bit. Remove from oven. Allow to stand a couple of minutes, then loosen from pan and slice focaccia on to a cooling rack. While warm, top with a sprinkling of flaky salt & a scattering of a few fresh thyme leaves.
  3. To serve, use a pizza cutter or sharp knife to cut in to serving pieces. Drizzle with a bit of honey to serve, if you wish.

Crispy Baked Chicken Croquettes

The croquette originated in French cuisine. The word ‘croquette’ is derived from the French verb ‘coquer’, meaning ‘to crunch’.

Croquettes can be served as side dishes, snacks, or fast food as well as a main dish. Typically, small patties, croquettes are made from ingredients like meat, potatoes, or vegetables. While they are traditionally deep-fried, baking them is a healthier alternative that still yields delicious results. Baking versus frying is a common culinary debate, and both methods have their merits. Myself, I’ll always opt for baking. Maybe it has something to do with having worked in the restaurant industry for 35 years of my life. The smell of grease always makes me want to run a mile to get away from it. That being said, I guess it’s whatever you prefer personally that’s important.

These baked chicken croquettes combine leftover chicken with mashed potatoes and shallots. They are coated with breadcrumbs and baked until crispy. The result is a flavorful and satisfying dish that can be enjoyed as a main course or even as an appetizer.

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 Crispy Baked Chicken Croquettes
Votes: 1
Rating: 5
You:
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Course Main Dish
Cuisine French
Keyword crispy baked chicken croquettes
Servings
Ingredients
Course Main Dish
Cuisine French
Keyword crispy baked chicken croquettes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a bowl place the potatoes, butter, milk, salt, pepper, & 1 teaspoon parsley. Mash to desired consistency as you want some texture. To the potatoes add the chicken & shallots; stir to combine. Next, add in 1 egg & 1/4 cup unseasoned bread crumbs. Mix to combine. The mixture should be sticky but not runny.
  2. Cover & chill for at least 1-2 hours. You want it to be cold so you can form it.
  3. Preheat the oven to 450 F. with a rack in the middle. Line a baking pan with parchment paper & lightly spray.
  4. In a pie plate beat the remaining egg with 1 tablespoon water. In a second pie plate add in the panko & remaining unseasoned bread crumbs & 1 tsp parsley; mix to combine. Make an assembly line starting with the croquette mixture, egg & then breadcrumbs with the baking sheet at the end.
  5. Measure 1/4 cup of the mixture & form into croquettes (long cylinders about 2” or you can make into cone shapes).
  6. Dip, coating all sides, in the egg mixture. Place in the breadcrumbs & coat evenly. Place on the baking sheet & repeat making the rest of the croquettes. Generously spray (or lightly drizzle) olive oil on the croquettes. Do not soak them but you should be able to see the oil glisten on the breadcrumbs. Bake for 15-20 minutes until golden brown.
  7. To get super crunchy, place the oven to broil & broil for 2-3 minutes on each side. Remove from the oven & serve with pan gravy from the leftover roasted chicken.