Wining and Dining- Recipes

Post-Paris Healthy Summer Vegetable Crepes:

• 1/3 cup(s) reduced-fat sour cream
• 1/2 cup(s) chopped fresh chives, divided, plus more for garnish
• 3 tablespoon(s) low-fat milk
• 2 teaspoon(s) lemon juice
• 3/4 teaspoon(s) salt, divided
• 1 tablespoon(s) extra-virgin olive oil
• 2 cup(s) chopped zucchini
• 1 1/4 cup(s) chopped green beans
• 1 cup(s) fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup(s) part-skim ricotta cheese
• 1/2 cup(s) shredded Monterey Jack cheese
• 1/4 teaspoon(s) freshly ground pepper
• 4  9-inch "ready-to-use" crêpes

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Directions

1. Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans, and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt, and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Mom-Approved Zucchini Pasta

4 zucchinis (Serves 2)

2 tbspns olive oil

1 tspn. salt, 1 tspn pepper

*Pasta sauce of your choosing

This recipe is absolutely wonderful for satisfying a pasta craving because the zucchini ribbons have the same texture as pasta noodles without the load of carbs. I was excited to find that it tasted just like a past dish after you topped it with whatever sauce you were craving! Yummmy.

1. Use a potato peeler to peel the top layer off each zucchini. Discard the top layer.

2. Again use the potato peeler to make ribbons out of the zucchini by pulling across the zucchini from top to bottom.

3. Place the ribbons in a collander and run hot water over the ribbons for approximately 2 minutes.

4. After draining the water, pour the olive oil and sprinkle the salt and pepper over the zucchini ribbons.

5. Mix and then either eat plain or top with your sauce of choosing. Throw in some meditteranean vegetables, chicken, or turkey meatballs to make a heartier dish.

 

                                      Anjou Pear Ravioli
                     with Vanilla Chardonnay Beurre Blanc

Serves 4

Ravioli Pasta:

1 cup semolina flour
1 cup all-purpose flour
¼ tsp. salt
1 tsp. olive oil
2 large eggs
1-2 tbsp. water

Filling:
2 ripe Anjou pears
1 tbsp. olive oil
½ cup ricotta cheese
½ cup mascarpone cheese
¼ cup watercress, chopped
¼ cup toasted hazelnut, chopped
1 tsp. salt
¼ tsp black pepper

Vanilla Chardonnay Beurre Blanc Sauce:
1 cup St. Michelle chardonnay
¾ cup heavy cream
1 shallot (large), finely diced
¼ lb butter, softened
1 whole vanilla bean, split in half
Salt & pepper to taste

Garnish
¼ cup toasted hazelnuts, chopped
1 cup watercress leaves
8 Anjou pear slices

Ravioli Pasta:
1. Sift together flours & salt in a mixing bowl.
2. Whisk together eggs, olive oil & water.
3. Form the sifted flour mixture into a mound on a flat surface, then form a well in the center.
4. Pour ½ of the egg mixture into the well, begin mixing with 2 fingers while supporting the mound of flour with your other hand. When egg begins to incorporate add the remaining egg mixture.
5. When all egg mixture is incorporated, knead dough 8 to 10 minutes until smooth, dusting surface with semolina flour as needed to keep from sticking.
6. Form dough into a ball & tightly wrap with plastic wrap.
7. Let dough rest in refrigerator for 2 hours.
8. Make filling while dough is resting.
9. Cut dough into 2 pieces & roll into thin strips using semolina flour for dusting.
10. Roll pasta to 1/16 inch thick then place small dollops of filling spaced apart enough so you’re able to close & completely seal each piece.
11. Whisk together 1 egg & 2 tbsp of water for egg wash.
12. Using a pastry brush lightly brush egg wash on outer edge & in between each ravioli. This is the glue that will seal each ravioli.
13. Fold over the outer half of pasta & seal each ravioli making sure there is no air trapped inside with filling, press edges down for a tight seal.
14. Cut strips into individual raviolis.
15. Can be frozen until ready to use.
16. When ready to cook place ravioli into a pot of rapidly boiling water 4 to 6 minutes until tender but still firm.
17. Drain & rinse ravioli, gently toss ravioli with Vanilla Chardonnay Beurre Blanc. Place in serving dish, garnish with watercress, Anjou pear slices & toasted hazelnuts.

Filling:
1. Peel pears, remove seed & dice.
2. Heat olive oil in sauté pan, add pears, sauté over medium heat until they begin to soften slightly (approx. 2 minutes), remove from heat & chill down.
3. Once pears have chilled down combine pears with ricotta, mascarpone, watercress, toasted hazelnuts, salt & pepper.

Vanilla Chardonnay Beurre Blanc Sauce:
1. Combine the chardonnay, diced shallot, & vanilla bean in sauce pan. Heat over medium heat, reduce by half, add cream & reduce by half again. Remove the bean & set aside.
2. Reduce heat & whisk in butter in small pieces until it thickens. Scrape seeds from vanilla bean & add to sauce. Season with salt & pepper.

*Be careful not to boil sauce as this will cause it to separate & break down.

 

Pumpkin Dessert Tortellini with Cinnamon Vanilla Sauce

3/4 cup Pumpkin
1 3/4 cups flour
2 teaspoons butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon sugar
8 ounces cream cheese
1 cup powdered sugar
1 teaspoon cinnamon
1/2 cup sugar
2 tablespoons cornstarch
2 cinnamon sticks
12 ounces evaporated milk
1 1/2 teaspoons vanilla

1. Mix first six ingredients together to form a soft dough.
2. Turn out to floured surface, and knead until smooth and pliable.
3. Place in bowl, cover with plastic and let rest in fridge for 30 minutes.
4. Roll out to desired thickness, cut into ravioli shapes.

(youtube how to make homemade ravioli/tortellini for more details)
5. Mix next three ingredients together.
6. Place a small amount of filling in center of half the cut out raviolis.
7. With the second half, moisten edges, lay over the top of the filling, and crimp the edges of the raviolis together (I just use a fork).
8. Let dry for at least 10 minutes.
9. Deep fry at 360º, until golden brown, drain on paper towels and sprinkle with sugar while hot.
10. Combine sugar, cornstarch and cinnamon sticks in medium sauce pan.
11. Gradually stir in evaporated milk.
12. Cook over medium heat, stirring constantly until mixture just comes to a boil and slightly thickens.
13. Remove from heat, and remove cinnamon sticks (can leave sticks in for a few moments longer if the sauce doesn't have desired flavor).
14. Stir in vanilla.
15. Refrigerate two hours or until well chilled.
16. Serve over dessert raviolis.

Getting Excited for Paris Dessert

Maple and Pecan Croissant Pudding

1/2 cup sultanas
3 tablespoons brandy
4 large croissants
1/4 cup butter
1/4 cup pecan nuts
3 eggs, lightly beaten
1 1/4 cup milk
2/3 cup cream
1/2 cup maple syrup
2 tablespoons demerara sugar
maple syrup and pouring cream, to serve

METHOD

· Place the sultanas and brandy in a small pan and heat gently until warm. Leave to stand for 1 hour. Soak a small claypot in cold water for 15 minutes, then drain, leave for 2-3 minutes and lightly grease the base and sides.

· Cut the croissants into thick slices, then spread with butter on one side.

· Arrange the croissant slices, butter-side uppermost and slightly overlapping, in the soaked claypot. Sprinkle the brandy-soaked sultanas and the roughly chopped pecans over the croissant slices.

· In a large bowl, beat the eggs and milk together, then gradually beat in the cream and maple syrup.

· Pour the egg custard through a sieve, over the croissants, fruit and nuts in the dish. Leave the uncooked pudding to stand for 30 minutes so that some of the egg custard is absorbed by the croissants.

· Sprinkle the demerara sugar evenly over the top, then cover the dish and place in an unheated oven. Set the oven to 180C and bake for 40 minutes. Remove the lid and continue to cook for about 20 minutes or until the custard is set and the top is golden.

· Leave the pudding to cool for about 15 minutes before serving warm with extra maple syrup and a little pouring cream.

Serves: 4

Lightly Breaded Cod Fillet with Rose Wine

1 cup Jananese breadcrumbs (panko)

2 tbspns. chopped fresh parsley

2 teaspoons grated lemon rind

1 teaspoon minced garlic

1. Combine first 4 ingredients in a small bowl.

2. Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter.

3. Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

*1 cup fine dry breadcrumbs may be substituted.

London-Inspired Scones and Porridge


Scones

• 1 cup sour cream
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1 cup butter
• 1 egg

*fresh fruit, dried fruit, and chocolate chips optional additions

1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Porridge

Packet of Porridge
Milk
Apples
Cinnamon
Honey


1) Make the Porridge according to the packet instructions
2) Cut up the apples and add to the heated porridge
3) Throw in a spoon full of honey and a dash of cinnamon. 




                             Market Stuffed Bell Peppers

Tuesday, June 5

4 green bell peppers

4 chopped tomatoes

1/2 pound of ground beef or turkey

1 cup of cooked couscous

1 small iced onion

1 12 oz. can of corn

8 oz. tomato juice 

shredded cheddar cheese and walnuts for the topping*

onion powder,garlic, mixed herbs, pepper, and cayenne to season*

1) Boil a pot of water and place cut and cleaned out bell peppers in the boiling water for 10 minutes to soften them. 

2) Put the ground beef and diced onion in a skillet with a dash of olive oil and cook it until all of the meat is brown. Drain excess fat and oil. Season the meat as desired. 

3) Add in the chopped tomatoes, couscous, and corn and cook until warm. 

4) Remove the bell peppers and place them open side up in a casserole dish. Pre-heat the oven to 350 degrees Fahrenheit. 

5) Spoon the meat stuffing mixture into each bell pepper. Cover the stuffed bell peppers with the tomato juice. Place them in the oven for 10 minutes.

6) After 10 minutes, top with the shredded cheese and walnuts and put them back into the oven for 5 more minutes until the cheese is melted and golden. 

English Market Vegetable and Egg Stir Fry
  Tuesday, May 22

   Cork, Ireland

Servings: 2

1 chopped green bell pepper

1 chopped orange bell pepper

1 chopped red bell pepper

1/4 cup chopped green onions

1/4 cup chopped mushrooms

1/4 cup chopped yellow onions

1/2 cup chopped broccoli and cauliflower heads

2 chopped tomatoes

1 chopped large carrot

2 eggs

2 cups cooked wheat noodles

1/4 cup stir fry sauce of choice *I used Sukiyaki, a form of Terryaki stir fry sauce

*All of these items were found at the English Market  

 

This recipe is also extremely easy! Just chop your vegetables and saute them in a skillet with a tsp. of butter. Scramble the eggs in another side skillet. Meanwhile, have a pot of water boiling for the noodles. Pour in the stir fry sauce after a few minutes of heating the vegetables and then stir occasionally until they appear cooked to satisfaction. Cook the noodles in the boiling water according to the package. Pour the scrambled eggs into the stir fry vegetables and heat for 2 more minutes. Serve the stir fry combination on top of the noodles and voila! a delicious fresh vegetable treat!!

    

English Market Grilled Cheese and Tomato

 Saturday, May 19th

Cork, Ireland

2 slices of freshly baked bread of choice

1 slice of fresh Irish gouda

1 slice of fresh mozzarella 

1 sliced fresh tomato

1 tsp butter

Grill the two pieces of bread in a stovetop pan with a small amount of butter. Place the cheese and sliced tomato inside. Close the bread and grill until melted. Serve with a cup of soup!

Pre-Europe Dinner

Cauliflower Crust Pizza

 

I found this meal on Pinterest, and had to try it to see if, in fact, a low carb pizza was a possible feat. 

And surprisingly, it was wonderfully delicious.. the cauliflower tasted just like pizza dough and was a tasty (healthy) substitute! The only downside: the cauliflower "dough" is more fragile and makes the pizza difficult to pick up and eat, so we just used forks. Worth the effort!

Servings: 6 

2 head of cauliflower (3 cups riced)

3 cups of mozzarella cheese

3 eggs

assortment of pizza toppings as desired

*I made 1/2 the pizza with red pizza sauce, red and green bell peppers, onions, mozzarella cheese, and tomatoes. The other 1/2 was tomatoes, balsamic vinaigrette, mozzarella cheese, green bell peppers and spinach leaves. 

1) Take a cheese grater and rice the cauliflower heads in a microwave-safe bowl. 

2) Place the riced cauliflower in the microwave for 8 minutes. This should produce approximately 3 cups of riced cauliflower. 

3) Beat three eggs and pour in the cauliflower. 

4) Add the 3 cups of mozzarella cheese. 

                             5) Mix together and then place on a pan, forming the pizza crust.

6) Bake in the oven at 450 degrees for approximately 15 minutes or until the crust is slightly golden.

7) Take out the crust and add various toppings of choice. 

             8) Place back into the oven for approximately 5 minutes or until cooked completely.

Godere!!