January 22, 2011

Appetizers

 Sun Dried Tomato and Pesto Cheese Torta

4 garlic cloves peeled 1/4 c freshly grated parmesan cheese
1 1/2c. fresh basil leaves1 1/3 c. sundried tomatoes packed in oil--drained
1 tsp fresh lemon juice1/3c tomato paste
1/4 c. pine nuts3/4 c. butter
2T extra virgin olive oilsalt and pepper to taste
2 2/3 c softened cream cheese

 

Chop garlic in food processor, add basil, lemon juice, pine nuts and olive oil and process, then add 1/3 c cream cheese and parmesan cheese and use pulsate button, until smooth.  Remove from bowl and set aside.  Chop tomatoes in processor, add tomato paste and 1/3 c. cream cheese and process til smooth, and set aside.  Beat softened butter and 2 c. cream cheese until fluffy and season with salt and pepper.  Put saran wrap in round cake pan or other round pan and layer-cream cheese first, then tomato mix , then top with pesto. Pull out of the pan using the saran wrap, and place on platter. Serve with crackers.  I made 1/2 this recipe.ml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

 

 

 

Mushroom/Onion Mixture

 

 

The recipe was actually to serve the mixture in a toasted bread bowl, but the comments on the web site said the bread got too soggy and suggested serving with toasted baguette slices, so that's what I did.  

 

 

2T. butter1 1/2# sliced mushrooms--I used shiitake and button
2 small onions-chopped4 oz. gorgonzola cheese-crumbled
2 green onions-chopped

 

 

Melt butter with oil, add onions, and saute til golden brown, add mushrooms and cook til tender (about 10 minutes) . Reduce heat to low and add cheese and stir til blended--about 4 min.--do not boil.

 

 

 

 

 

Salad/Soup

Lettuce Salad, with Creamy Italian or Oil & Vinegar Dressing

Simple lettuce salad; Romaine lettuce, chopped red onion, cucumber, grape tomatoes, black olives.  Could use other ingredients as desired.
 

Penzeys Salad Dressings

 

Italian

2/3 cup Olive Oil
1/3 cupVinegar
1 TB Italian Dressing Base

Mix and serve.

 

Creamy Peppercorn 
2 TB Creamy Peppercorn Dressing Base1/2 CupMayonaise
2 TBWater1 TB (or more)Balsamic or Red Wine Vinegar
1/2 Cup Sour Cream

Mix peppercorn dressing base and water, then let stand for 5 minutes or so.

Mix up sour cream and mayonaise.  Mix in dressing base.

Add the Balsamic 1 TB at a time until consistency and taste are to your liking (could use Red Wine Vinegar instaed, if preferred).

 

 

  Main Course

Lasagna Blanca

Penzey's Spices Catalogue - Winter 2011

Patty Wise Noble tells us, "ln this dish, the lasagna is rolled up in spirals and it is easier to serve buffet-style."

 
 Ingredients:Filling:Tarragon Sauce:
12 uncooked lasagna noodles1 1/2 Cups shredded Monterey Jack cheese, divided1 TB. butter
1 lb. spicy bulk pork sausage 1 Cup cream-style cottage cheese1 TB. all-purpose flour
1/2 Cup chopped green onion 4 oz. cream cheese, softened and cubed1/3 tsp. Tarragon
1/2 Cup chopped fresh mushrooms1/2 tsp. granulated garlic powder1/2 tsp. freshly ground black pepper
1/2 tsp. freshly ground black pepper1 Cup milk

 

Preheat oven to 350°. Grease a 9x13 baking dish and set aside. Cook the noodles according to package directions.  Rinse with cold water and drain well. Place in a single layer on a sheet of foil and set aside. While the noodles are cooking, in a large skillet over medium-high heat, cook the sausage, green onions and mushrooms until the sausage is cooked through. Break up the sausage as it cooks. Drain off the fat; set aside.

 

For the filling, in a medium bowl, combine 1f2 cup of the shredded cheese, the cottage cheese, cream cheese, garlic and pepper.  Mix well.  Spread evenly over the cooked noodles (Patty finds it easiest to do this on a clean dish towel, as the noodles are slippery).  Sprinkle the sausage mixture on top.  Roll each of the noodles into a spiral.  Place the roll-ups, seam side down, in the baking dish.  Set aside.  For the sauce, melt the butter in a small saucepan over low heat.  Stir in the flour, tarragon and pepper.  Add the milk.  Cook and stir until slightly thickened and bubbly.  Remove from the heat.  Stir in 1/2 cup of the shredded cheese.  Pour over the roll-ups.  Cover with foil and bake at 3S0° for 25 minutes.  Uncover, sprinkle with the remaining cheese.  Bake, uncovered, for 10 more minutes until cheese is melted and bubbly.  Let stand 10 minutes before serving.

 

Prep. time: 60 minutes

Cooking time: 35 minutes

Serves: 12

 

Nutritional Information:

Servings 12; Serving Size 1 roll up (164g);

Calories 390; Calories from fat 170; Total fat 19g; 

Cholesterol 60mg; Sodium 270mg;

Carbohydrate 35g; Dietary  Fiber 2g.

 

 

Wine

Dry Red Table Wine of Tuscany

DOGAJOLO  (Dogayalo)

Toscano

Indicazione Geografica Tipica

CARPINETO

Dogajolo.  Made from 80% SANGIOVESE grapes blended with a dash of 20% CABERNET SAUVIGNON grown on dry farmed, hillside vineyards in central Tuscany.  Fruity and intense flavors, with hints of berries, coffee, vanilla and spice, are matched with a supple tannin structure and a long finish.  This young "Super-Tuscan" wine shows at its best with full-flavored dishes such as roasts, grilled meats, cold cuts and tomato based Italian specialties such as pizza and pasta.

www.carpineto.com

 

 

Dessert

APPLE HARVEST CAKE WITH CARAMEL SAUCE

A rich, warm caramel sauce gilds wedges of moist applesauce cake.

1 (8-ounce) package chopped dates

3 cups flour

1/2 cup apple juice

1 tablespoon baking soda

1 1/2 cups firmly packed brown sugar

2 teaspoons ground cinnamon

3/4 cup butter or margarine

1 teaspoon ground nutmeg

2 1/2 cups unsweetened applesauce

1/2 teaspoon ground cloves

2 eggs

1 cup chopped walnuts

- Caramel Sauce (below)

 

In small saucepan, combine dates and apple juice; bring to a boil.  Cool.  Heat oven to 350°.  In large mixer bowl, beat brown sugar and butter until light and fluffy.  Beat in applesauce and eggs.  Combine flour, baking soda, cinnamon, nutmeg and cloves; gradually stir into applesauce mixture.  Stir in date mixture and walnuts until well blended.  Pour batter into greased and floured 12-cup Bundt® pan.  Bake until wooden pick inserted in center of cake comes out clean (50 to 60 minutes).  Cool cake in pan on wire rack 30 minutes.  Invert onto wire rack; cool completely.

To Serve: Spoon warm Caramel Sauce over each piece.

18 to 24 servings.

Caramel Sauce: Combine 1 1/3 cups firmly packed brown sugar, 1/3 cup half-and-half, 1/4 cup light corn syrup and 1/4 cup butter in heavy saucepan.  Bring to a boil over low heat, stirring constantly; boil 1 minute.  Stir in 1 teaspoon vanilla.  Serve warm.

Amount: 1 1/2 cups.