This recipe makes great bruschetta of tomato, mozzarella, and radicchio. I would highly recommend giving this recipe a try.
1 radicchio head
6 Bocconcini Mozzarella
2 T olive oil
2 large heirloom tomatoes
Optional 24 Kalamata olives pitted
6 slices of olive bread or sour dough
4 large garlic cloves finely minced
1/2 C olive oil
Grill temperature 320º F Oven temperature 375º F
Remove core of radicchio and separate the leaves and wash gently then dry. Prepare 12 leaves. Drain the cheese and cut 6 into half. Season with sea salt and pepper. Place a cheese half inside a leaf and brush with olive oil.
Fold the radicchio around the cheese and skewer it.
Heat grill to 320º F Brush packets with olive oil and season with salt and pepper then grill about 3-4 minutes per side until the cheese melts.
Heat olive oil in small sauce pan and add garlic. Cook for 3-4 minutes. Remove from heat and set aside. Slice 6 one inch slices of bread and remove crusts and cut them into half. Place slices on foil covered baking sheet.Brush both sides with garlic olive oil. Bake about 7 minutes per side. Remove to rack and cool. Maybe made ahead of time and stored in sealed bag.
Place a slice of tomato on the toast and season with salt and pepper.
Remove the skewers and place radicchio packets on the tomato slices and serve. Optional: Place olives on top of the open packets
3 pears ripe
1 lemon juiced
1 C rose wine
1 t brown sugar
1/2 t cumin
1/3 C Gorgonzola cheese
1/4 C pistachios
1 cantaloupe seeded
2 limes zested and juiced
2 T honey
1 t Dijon mustard
1/4 C olive oil
Salt and pepper
Cut pears in half and remove cores. Place in skillet add lemon juice, wine, brown sugar, and cumin. Simmer until tender but firm. Chill in wine sauce.
Whisk lime juice, zest, honey, Dijon, olive oil and salt and pepper in small bowl. Adjust seasoning if needed.
Cut cantaloupe in half and remove seeds then using melon baller cut 12 balls. Place a smear of wine sauce on serving dish. Place pears on wine sauce and add melon balls to cored out center of pears. Sprinkle with Gorgonzola and pistachios. Dress with lightly with lime vinagarette. Season with salt and pepper and serve.
*Can also be served on a bed of arugula
A delicious, easy to make spicy, sugared pecan recipe. Tasty with cheese and fruit plates or on salads.
8 ounces pecan halves
4 T sugar
1/4 – 1/2 t cayenne pepper
2 T butter, melted
Line baking sheet with parchment paper. Spread pecans out on baking sheet and bake for 15 – 20 minutes. Remove from oven, toss, cool, and place in air tight container.
Serve with a cheese platter or on a green salad.
1 9 inch deep dish pie crust
3 ounces of a good blue cheese such as Maytag or a Roquefort room temperature
3 ounces cream cheese softened
2 T butter softened
3 eggs well beaten
1 C creme fraiche
1 T melted butter
Salt and pepper*
Optional ingredients can be added such as 3 ounces crumbled bacon, fresh or carmelized pears,figs, or onions, walnuts.
Oven temperature 400º for pie crust 375º F for Quiche
Blind bake the pie crust. Gently poke holes in the crust and put in freezer 10 minutes. Line crust with parchment paper and fill with beads or beans. Bake at 400º F for about 15 minutes or until crust is golden. Remove beans and parchment paper and bake for 10-15 minutes. Remove and cool.
In stand mixer using paddle attachment whip cream cheese, blue cheese, and butter until smooth. Add eggs, creme fraiche, and melted butter and mix thoroughly. Season to taste with salt and fresh ground pepper. Pour into pie crust and bake 25-30 minutes.
Cool and serve*.
Eliminate the pepper if you prefer a sweeter quiche.
Can be served with carmelized fruit or onions on the side.
3-4 pounds of mussels
4 T butter
1 large shallot minced
6 garlic cloves minced
1 Bay leaf
1 T thyme leaves
2 C dry white wine
1 bottle clam broth
Pinch of white pepper*
Crusty dipping bread
Serves 4 or as an appetizer for 6-8 people
I buy cultivated mussels from PEI (Prince Edward Island found in many markets)or Costco. Costco sells around a 5 pound bag. PEI’s vary.Rinse and gently clean mussels under cold running water. Tap opened mussels if they do not close discard. Remove any beards if observed. If fresh harvested see directions for removing sand and debearding go to www.edenproject.com
Melt butter in large kettle add garlic and shallots. Cook for 1-2 minutes and add Bay leaf, thyme, white pepper, clam broth and wine and bring to boil. Add in mussels and toss with large spoon. Cover the pot and cook for 5-6 minutes. Remove lid. If shells are open they are ready to serve.
Pour mussels and broth mixture into large serving bowl. Serve with a crusty bread for dipping into the delicious broth and a large green salad. Also discard bowls for the shells.
*Black pepper can be substituted