Pasta with Sun Dried Tomatoes
- Details
- Category: Appetizers
Pasta with Sun Dried Tomatoes
Ingredients
1 1/2 Tbsp. of grapeseed oil, divided
1/4 cup of pine nuts
1 cup of sun dried tomatoes, dry-packed - not in oil
1 cup of boiling water
6 cloves of garlic, pressed
1/4 tsp. red pepper
1/4 tsp. sea salt
1/4 tsp. granulated black pepper
1 1/2 Tbsp. dried Italian seasoning
1/2 pound whole-grain fettuccine
1 ounce freshly ground Parmesan cheese
Heat 1/2 Tbsp. of grapeseed oil over medium heat
in a small skillet. Add pine nuts and saute, stirring
frequently until lightly browned. Place in small bowl
and set aside.
Place tomatoes in a small bowl. Cover them with the
boiling water and allow them to soak until tender.
Drain the tomatoes, reserving the liquid.
Coarsely chop the tomatoes and set aside.
Heat the remaining grapeseed oil in the skillet over
medium heat. Add the garlic, chopped tomatoes, salt,
red and black pepper as well as the Italian seasoning.
Stir frequently, until garlic is lightly browned.
Add the reserved tomato liquid to the mix and simmer
on low heat. Meanwhile, cook the pasta al dente according
to package directions. Drain the pasta and gently toss
with the "sauce" from the skillet mix.
Stir gently to mix thoroughly and absorb as much of the
liquid as possible.
Top each serving with pine nuts and a sprinkle of Parmesan
cheese.
Delicious! This particular recipe makes about two servings.
For more great Vegetarian Recipes www.not-just-recipes.com
CARAMELIZED WINE AND ONION TART
- Details
- Category: Appetizers
CARAMELIZED WINE AND ONION TART
Prep Time: 20 minutes
Yields one 9-inch tart or 6 individual 4¼ inch mini tarts. Either option should be a fluted pan with a removable bottom. (Note: you may use store bought pastry or your own favorite pastry recipe.)
INGREDIENTS
4 tablespoons butter
2 tablespoons olive oil
3 cups yellow onions, sliced thin
3 tablespoons fresh chopped parsley
½ cup Concannon Petite Sirah
4 teaspoons fresh thyme, stems
removed and chopped
6 ounces prosciutto, chopped
1 cup gruyere cheese, grated
1 egg, beaten
1 sheet prepared pastry, thawed
salt and pepper to taste
DIRECTIONS
In a large skillet, melt the butter and oil on medium high heat. Add the onions, thyme, parsley, salt and pepper to taste. Sauté on low heat for 30 minutes until golden brown and velvety soft. Add the wine and cook an additional 10 minutes until the liquid has evaporated.
Cut the pastry to fit the fluted pans. Press the pastry on the bottom and against the sides. Poke holes on the bottom of shell and on the sides. Brush the borders of the tarts with the egg and assemble the prosciutto on the bottom of the tart. Add the gruyere cheese (evenly if using individual tarts) and top with the caramelized onions. Bake until golden at 350 degrees, about 20 minutes.
Recipes developed by:
Janet Ruttenberg, Chef/Culinary Instructor
Petite Chèvre Pizzas Gratin
- Details
- Category: Appetizers
Petite Chèvre Pizzas Gratin
creamy, lemony and a bit lactic—a
good contrast with the puff pastry
and the prosciutto. The creamy
texture and the fresh finish elevates
the flavors and texture of the puff pastry and the
prosciutto combination very nicely. Yield: 24 portions
Ingredients
1 cup Chèvre (French goat cheese)
2 each Puff pastry sheet, 9”x12”
1 each Egg yolk
1 tsp. Water
½ cup Fresh tomato sauce
3 ounces Parma prosciutto, sliced paper thin,
cut into ½-inch strips
½ cup Toasted walnuts, crushed
2 cups Baby arugula, stemmed
2 Tbsp. Extra virgin olive oil
½ tsp. Fleur de sel (type of sea salt)
Black pepper, freshly ground
Method
1. Break up the goat cheese into small pieces and refrigerate for
later use.
2. To make the pizza bases, roll out the puff pastry and cut into
twelve 4-inch rings. Prick each pastry base with a fork, and
then glaze with the egg yolk mixed with the water. Bake in a
preheated 375°F oven for 10 minutes.
3. Remove the puff pastry bases from oven and cool for 1
hour. Cut each in half globally; cover each cut side with 1
tablespoon of the tomato sauce and top with the prosciutto
slices, a sprinkling of toasted walnuts, and several pieces of
the goat cheese. Bake again at 375°F for 7 minutes and remove
from the oven.
4. Toss the baby arugula with the olive oil and top each pizza with a
few leaves. Sprinkle with a pinch of fleur de sel and fresh pepper
and serve.
courtesy of The Cheeses of France Marketing Council (www.cheesesoffrance.com) and The Culinary Institute of America (www.ciachef.edu)
Caramel Pumpkin Seeds
- Details
- Category: Appetizers
Caramel Pumpkin Seeds
1 cup sugar1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted preparation
Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan on low heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring, moving the pan in a circular motion, until a golden brown. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.)
Cool on baking sheet on a rack until completely hardened, then break into large pieces.
Makes 8 to 10 servings.
Roasted Red Bell Pepper and Artichoke “Tapenade”
- Details
- Category: Appetizers
Roasted Red Bell Pepper and Artichoke “Tapenade”
Serves 14; 2 tablespoons per serving
12 ounces roasted red bell peppers, rinsed and drained if bottled
1/2 14-ounce can quartered artichoke hearts, rinsed and drained
2 ounces sliced button mushrooms
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled
2 to 3 tablespoons fresh lemon juice or cider vinegar
2 tablespoons chopped red onion
2 medium garlic cloves, halved
2 tablespoons olive oil (extra-virgin preferred)
1/4 teaspoon salt
In a food processor or blender, pulse the bell peppers, artichokes, mushrooms, basil, lemon juice, onion, and garlic until coarse. Pour into a medium bowl. Stir in the oil and salt.
Cook’s Tip: To roast bell peppers, preheat the broiler. Lightly spray a broiler pan and rack with cooking spray. Broil the bell peppers on the broiler pan about 4 inches from the heat, turning until the peppers are charred all over. Or grill whole bell peppers over medium heat for 2 to 3 minutes on each side. Put the broiled or grilled peppers in a plastic or paper bag and close the bag or put them in a large bowl and cover with plastic wrap. Set aside for 5 to 20 minutes. Rinse the peppers with cold water, removing and discarding the skins. Cut the peppers in half and discard the cores, seeds, and stems. Blot the peppers dry with paper towels. Roasted bell peppers will keep in an airtight container in the freezer for up to four months.
