Puff Pastry Tart with Three Cheeses

It has been about a month since my last blog post... I promise that I've done lots of cooking and eating in the past month. I just haven't found the time to blog about it. It seems that life is finally starting to get into a rhythm since my move up to Whistler. Soooo.... I've been trying to push my culinary comfort zone and make things I've never made before. The last post was a white wine linguine with mussels which was a lot of first for me. I have never made a white wine sauce nor have I cooked mussels. And let me tell you that I am so happy I challenged myself- the pasta dish was one of the best things I've ever made! So in this adventure I experimented with puff pastry dough (also referred to as philo dough). It is the flaky multi-layered dough that is often used in spanikopita and flaky desserts like apple turnovers.

My brother accidentally defrosted a package of the dough (it typically comes frozen in most grocery stores) and thus, it needed to be used pronto! So I got my foodgawker on and found many people used philo dough to substitute convention wheat crust. Naturally my mind went to savory tarts and pizza and I dreamed up a tart with all my favorite things: mushrooms, carmelized onions, spinach,  zucchini, pesto, cherry tomatoes, chicken AND cheese: feta, parmesan and goat cheese. The great thing is that the tart can be as simple or as complex as you'd like it. I'll give you some ideas as we go :)

Ingredients:

      1 package of philo dough

      olive oil

      1 container pesto

      an assortment of veggies*: mushrooms, carmelized onions, spinach,  zucchini,  tomatoes

      1 chicken breast*

      AND cheese*: feta, parmesan and goat cheese

*other possible ingredients: prosciutto, bacon, olives, artichoke hearts, asparagus, bell peppers, mozzarella, cheddar

Directions:

Thaw the package of pastry (philo) dough according to the package's directions. (Some require thawing over night). Select which ingredients you would like on your tart. It can be as simple as spinach, mushroom and goat cheese OR as complex as mine:  mushrooms, carmelized onions, spinach,  zucchini, pesto, cherry tomatoes, chicken AND cheese: feta, parmesan and goat cheese. The tart comes out best if you pre-cook the majority of the ingredients. For example, if you are using onions, mushrooms, spinach or zucchini, you should saute them in olive oil before putting them into the tart. You should also cook and raw meat like chicken or bacon.

Once you've sauted and pre-cooked all your ingredients. It is time for the fun part! Preheat the oven to 425 degrees and cover a baking sheet with parchment paper. Mix the veggies you've chosen with olive oil and pesto- to your desired taste. Set the mixture aside. Roll out puff pastry dough onto lightly floured surface. Brush puff pastry dough with olive oil (or melted butter). You can do this with a pastry/bbq brush or I used my hands. It is best if you separate the dough and brush multiple layers. Place brushed layers flatly in a baking pan- I used a 9 x 13. Layer the dough in such a way that it creates a crust around the pan.

After placing the last piece of dough, brush it with oil as well. Gently spread your vegetable pesto mixture over the tart. Next crumble in the cheese you chose (feta, goat cheese and Parmesan are what I used) as well as what meat you'd like ( I went with chicken). After doing so, put the tart in the oven! Cook for 20-30 minutes til the crust is browned and cheese melted. 

Let it cool a little bit then... enjoy!!

     Other puff pastry ideas including how to make sweet tarts can be found at:      http://foodgawker.com/?s=puff+pastry

Linguine with Steamed Mussels in a White Wine Sauce

Like most people, I love seafood but am less than confident cooking it at home. However, I've come to learn that the only way to gain this kind of confidence is by diving in head first--even if it means failing a couple of times. Fortunately for me, I have recently moved in with my younger brother who just finished culinary school so we took on this project together.

We chose to make something with mussels because our mom had some frozen ones that were in need of some love and attention. Then we decided to make a restaurant favorite: linguine with mussels. At times steamed mussels in a white wine sauce/broth stands alone or is served as an appetizer. It is the Italian version of the famous French steamed mussels dish, Moules Marinière. For its complexity of flavor and its inherent sophistication, it is supposed to be a realitively easy thing to make. I can now attest to the fact that it is indeed easy to make and might possibly be one of the best things I've ever made. 

Linguine:

       1 lb pasta of your choice (*We used a locally made lemon pepper linguine- AMAZING)
       1 cup chopped mushrooms (We used Chanterelle and Morel)
       1-2 large tomatoes chopped
       2 large garlic cloves minced
       4 tbs butter
Boil the pasta according to package directions. Mix with olive oil when finished (so the noodles don't stick together and set aside. Saute the mushrooms and tomatoes with the garlic and butter and set aside. Move onto prepare the mussels and sauce! You will mix everything together at the end :)

Steamed Mussels and White Wine Sauce:

       1/3 cup olive oil

       4-5 shallots, chopped fine (one large white onion can work too)

       8 large garlic cloves, minced or crushed

       2.5 cups dry white wine (Pinto Grigio is great)
       1-2 pounds mussels   ***(We used frozen but I recommend using fresh)

       1-2 tsp Salt 

       1/2 cup fresh chopped parsley

       Optional: 1/4 teaspoon red pepper flakes (for some "kick")

  

Add the olive oil, shallots, garlic, wine, and 1/4 cup parsley in a large, wide-bottomed soup pot and bring to a boil over medium heat.  If you want a bit of extra zing, add the red pepper flakes.  Add the mussels, cover, and cook for 3-5 minutes, shaking the pot periodically so that they cook evenly.

Remove the lid. If no mussels have opened, put the top back on, and continue boiling.  Check at 1-minute intervals until they open.  Once some of them open, remove them with a slotted spoon.  As more open, remove them so they don't overcook.  Discard any mussels that remain closed.  (More about how to cook mussels perfectly.) 

Add the cooked linguine, mushrooms, tomatoes and mussels back into the pot that has the white wine and shallots. Mix and serve with fresh bread and garnish with lemon wedges & parsley. Bon Appetito!

Poor Man's Pad Thai

Like most people, I love pad thai. Thus I have sought a means of making it at home that is quick and easy. This recipe is the simplest homemade pad thai you'll find and chances are you'll be able to make it without buying a bunch of exotic ingredients that you can't use for anything else (which I've found is a downside to cooking many Asian dishes- I mean how many uses do you have for fish sauce?).

Poor Man's Pad Thai

Ingredients:

       one package rice noodles (can substitute other kinds of noodles like fettuccine pasta)

       3 eggs

      *Optional Enhancers: carrots, onions, broccoli, purple/red cabbage, shrimp, chicken etc.

  sauce:

       2 Tbs soy sauce (or fish sauce if you have it)

       2 Tbs ketchup

       1/2 cup sugar

       1 Tbs minced garlic

       1/2 cup oil (peanut or vegetable are good)

       *Optional for spice: 1 tsp saracha (rooster sauce) or other spicy sauce or red pepper flakes

 garnish:

       peanuts

       mung bean sprouts

       cilantro

       sliced lime

 

Cook rice noodles in boiling water, drain, mix with a little oil (so they don't stick) and set aside. Scramble and fry eggs, chop into little pieces and set aside. Mix the "sauce" ingredients in a mixing bowl and set aside. In a large pan (or wok), with some oil and garlic, saute whatever else you want in your pad thai. I like my pad thai with some broccoli, cabbage, onions and carrot and sometimes chicken or shrimp. Once these ingredients are well cooked add half of the rice noodles, all the egg and sauce to the pan. Mix well on medium low heat and add more rice noodles as you deem necessary (more noodles= drier pad thai. I like mine a little "saucier") Enjoy!

A Taste of the Mediterranean

Greek Salad, Tabouli, Hummus, Tzatziki, & Homemade Flatbread

I've been getting nostalgic for the days when I was backpacking Europe. This nostalgia often leads me to my photo library whose photo's take me a back to the sights, smells and (most importantly) the tastes of Italy, France, Spain, Belgium, etc. While many of my culinary adventures involved enjoying other chef's sinful creations, I did get one opportunity to dabble. For two weeks of my visit, I lived and worked on an organic farm in Tuscany. Everything about 13th century estate was splendid except for the fact that I was farming in May and very few things were ripe and ready. I desperately wanted to make a meal for everyone centered around things that grew right outside our door so I took the fresh mint, tomato, and yogurt to create a Mediterranean themed meal of Greek Salad, Tabouli, Hummus, Tzatziki and my homemade Flat bread. Making the whole meal with take some time so feel free to use one or two of the recipes alone (I recommend the hummus and flat bread). 

Greek Salad

    Greek Cucumber and Tomato Salad:
                   3-4 Large Ripe Tomatoes
                   1 Medium Red or Sweet White Onion
                    1 Cucumber 
                    1/4 Cup Olive Oil
                    1/2 fresh lemon
                    2-3 Tbs of Red Wine Vinegar (Balsamic or Apple are okay too)
                    Coarse Sea Salt and Fresh Ground Pepper to taste
                    Crumbled Feta Cheese to taste (1/2 cup-1cup is typically good)


Dice the tomato, onion, and cucumber. Combine in a bowl with the olive oil, the juice of the lemon and the vinegar. Mix thoroughly then add salt, pepper, and feta & try it till you like it!
   *Options/Modifications: Add bell pepper and/or olives. Add more lemon juice and/or olive oil. Add a tablespoon or two of sugar to cut the acidity. Add herbs such as oregano, garlic, or basil.

Tabouli
              Tabouli is a middle eastern "salad" made out of grains and vegetables:
                     1 cup Fine Cracked Wheat or Bulgur
                     1 cup fresh Parsley
                      1/2 cup fresh Mint
                     1/2 cup chopped Yellow Onion
                      2 Tomatoes
                      1 Cucumber
                      1/4 cup Olive Oil
                     1 lemon 
                      1+ tsp salt

Prepare the cracked wheat or bulgur according to package OR in a large mixing bowl, pour 1 cup of water over the cracked wheat and let it soak til the wheat is tender (about 20 minutes). 
When the grain is prepared, add the parsley, mint, yellow onion, tomatoes and cucumber all diced finely (the onion, tomato and cucumber can be chunky if preferred). Combine the oil, lemon juice and salt in a separate bowl. Then add it to the wheat mixture and mix well. Refrigerate the salad til it is chilled.

Hummus & Tzatziki

              Simple Hummus:
                 2 15oz cans Garbanzo Beans
                  1/2- 1 cup olive oil
                  juice from 1 lemon
                  2-3 garlic cloves
                  salt & pepper to taste

Combine all ingredients in a food processor till smooth and desired taste. Keep the juice from the garbanzo beans and add to the mixture to make creamier.
               *Options/Modifications: Add more garlic, olive oil and/or lemon juice. Add fresh basil, olives or roasted red peppers. Add paprika or cumin.

            Tzatziki a yogurt sauce: 
                   2 cups yogurt
                   3 Tbs olive oil
                   1 tsp vinegar or 1/2 lemon juiced
                   2 cloves of minced garlic

                   1/2 tsp salt
                   1/4 tsp pepper
                   1/8- 1/4 cup fresh mint, chopped
                      Optional: 1 cucumber pealed, seeded and diced

Combine olive oil, vinegar OR lemon, garlic, salt, and pepper in a bowl. Mix until well combined.  Add the olive oil mixture to the yogurt and mix well. Finally, add the cucumber and chopped fresh mint. Chill for at least two hours before serving.

Flatbread
                   2 cups  flour
                   2 tsp sugar
                   2-4 tsp salt
                   2 Tbs baking powder
                   1/2 cup olive oil
                   2 cup luke warm water


Combine the flour, sugar, salt and baking powder in a bowl. Slowly mix in the olive oil and water till the mixture is moist but not too wet- it should look like pizza or bread dough. Then take golf ball sized balls of dough and roll them out flat (about 1/4 inch thick) on a floured surface. Lightly oil a frying pan and cook flat bread on medium heat flipping it every minute or so until the dough browns and lightly bubbles. Eat them hot! (Keep them warm in the oven)


 

Enjoy! Or as they say in Greece "Kalí óreksi!"

South of the Boarder: Spinach Goat Cheese Quesadillas and Chili Rubbed Chicken

My friend decided to spoil me by cooking me a three course meal with a "South of the Border" theme. I'm typically the cook, even though I really enjoy it, it was a nice change. The first course was crackers with a cilantro pesto and fresh mango sliver, the second a spinach goat cheese quesadilla, and the meal was finished off with a chili rubbed chicken with a mango & bell pepper pico (chunky sort of salsa).  Make any part of this meal and you will not be disappointing. If you are really inspired I suggest washing it down with some homemade sangria. 

Cilantro Pesto Appetizer

  Pesto:

       1 bunch cilantro

       1/4 cup olive oil

       salt, pepper and minced garlic to taste

To make the pesto, chop the cilantro very fine and mix with other ingredients to taste. More or less olive oil can be used as well as a food processor. 

Serve pesto on crackers or bread of your choice accompanied with sliced mango or pineapple.

Spinach Goat Cheese Quesadillas

Quesadillas:

     1 bunch spinach

     1 4 oz goat cheese

     1 package shredded mozzarella or other meltable cheese of your choice

     2-4 large flour tortillas

     *1 package queso fresco cheese (a dry mexican cheese)

Wash, dice and saute spinach in olive oil. Take one tortilla and crumble goat cheese, spinach and meltable cheese over the tortilla to your liking. Top with other tortilla and heat in frying pan over medium heat (on both sides) till cheese is melted and tortilla is browned. Cut into fours and serve quesadilla slices with fresh salsa and/or guacamole and (*optionally) crumble queso fresco over top.

Chili Rubbed Chicken

   Chicken:

       1 package of chicken breast (roughly 2 lbs) cut into strips

       1/2 cup chili powder

       2 tablespoons brown sugar

       1 teaspoon black pepper

        2 teaspoons cayenne 

Mix chili powder, brown sugar and cayenne together. Rub mixture all over chicken pieces. Allow to stand for 1 hour. Preheat oven to 400 degrees. Place on baking sheet (one with sides) and bake for 20-40 minutes checking on and turning the chicken every 5 to 10 minutes. 

Mango and Bell Pepper Pico

  Pico:

         1 or 2 fresh mangos (remove the skins)

         1 red bell pepper

         1/2 bunch chopped cilantro

         1 ripe avocado       

         Salt and pepper and lime juice to taste

    

Dice or cube mango, bell pepper and avocado. In a bowl, mix diced ingredients with cilantro, salt, pepper and lime juice to taste.

Serve Mango Pico over Chili Rubbed Chicken and enjoy!

BBQ Chicken Pizza

I made this pizza a couple months ago and have been craving it ever since. It is honestly the best pizza I've ever had. I'm posting it because it is a recipe that can (and should!) be made with BBQ'd ingredients. Since it is barbeque season what could be better than combing grilled delights with earth fired goodness?

The only disclosure I have to make is that the phenomenal eats come with a slightly higher price tag...  this pizza's ingredients are a little pricey but well worth it if you have a free night and want an interactive evening of culinary delights. Wash it down with a good beer or glass of wine and you will be the hero of your next barbeque or dinner party.

 

Aged Cheddar and Grilled BBQ Chicken Pizza
      
     Sauce:
1/2 can/jar marinara plus BBQ sauce to taste (BBQ sauce by itself tends to be a little too intense)
 
     Toppings:
                     1 large handful grated aged white cheddar
                     1 large handful sliced smoked mozzarella
                      1/3 grilled (or sauted) onion
                      1/3 grilled (or roasted) red pepper
                      1/2 grilled chicken breast
      Crust:
You're already bbq and making pizza so make it easier on yourself by buying a premade crust or dough and follow the directions. I used Trader Joe's premade crust.
A $1.30 bag of dough makes 2 to 3 thin medium sized pizzas.

Cook!
Make crust according to directions. Add Sauce and Toppings (after barbequing them obviously)
Bake pizza at around 400 degrees for ten or so minutes.. until the toppings are oozy and melted.
Eat & Enjoy :)

 

The First Post! Summer Gazpacho

Gazpacho is a cold tomato soup made in Spain. Cold soup sounds weird but give it a try. I made up this recipe yesterday by combining a couple different recipes. I served it with homemade crostini (toasts) and cannot tell you how wonderful and refreshing it was. This recipe serves 6. 

Ingredients:   

4-6 cups juicy  tomatoes chopped

3 Tbs tomato paste

3 Tbs olive oil

*4 Tbs lemon juice

*juice of one lime

*5 cloves of garlic

*1/2 small sweet or white onion chopped

*1/2 bunch cilantro

*1/2 yellow bell pepper chopped

*1 tsp + of salt

*pepper and hot sauce to taste (I used a teaspoon of siracha/rooster sauce)

**1/2 cup water

*Vary these ingredients based upon personal taste. 

              I love garlic and cilantro so I like even more than this recipe subscribes.

**The soup can be made thinner by adding more water or thicker by omitting the water.

 

 Garnish:

1/2 bunch of cilantro

1/2 of yellow bell pepper chopped

1/2 of onion chopped

1/2 large cucumber

1 lime sliced

Blend all ingredients aside from the garnish in a food processor or blender until smooth. Taste and modify accordingly.

Chill and serve with garnishes. Pairs nicely with toasted bread and cheese.