1 8 oz. Cream cheese ½ C. butter softened
½ teas. Powdered garlic ¼ - ½ C. Pesto
½ small onion chopped fine ½ C. Pinenuts
½ C. Sun dried tomatoes
Mix cream cheese, butter, garlic power & onions. Line bowl with plastic wrap, layer cheese mixture, pesto, sundried tomatoes, another layer of cheese, & pesto, top with cheese mixture. Form ball so cheese covers all. Toast pinenuts. Chill ball and roll in pine nuts before serving.
If you make your own pesto in the summer and freeze, try freezing about ¼ inch in small containers, as an 8 oz. Sour cream container. This makes a nice hard disk to use in the cheese ball, making it easier to get the pesto and tomatoes covered with the cheese.
NOTE: I typically use a spatula to coat the inside of the bowl (which is lined with plastic wrap) so that the exterior of the ball is covered in cheese. If you reserve a small amount of the cheese, just before serving you can use it to cover up any spots that are missing cheese.
Contributed by Judy (Werner) Malpiedi
Tuesday, June 29, 2010
Sunday, June 20, 2010
Mediterranean Salad
Ingredients:
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted
Directions:
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted
Directions:
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.
Nana's Cucumber Salad
Directions:
Make the day before serving
Peel as many cucumbers as you think you need.
Slice thinly, I use a mandolin, the food processor mushes them up.
Onion, as much as you like, sliced the same thickness as the cucumbers.
Layer in a container with narrow sides and tight fitting lid.
Mix together:
equal parts of herb, cider or white wine vinegar
sugar, (enough to cover about half way up cucumber and onions) stir to dissolve as much sugar as possible, it won't all dissolve, don't worry about it..the moisture in the cukes will dissolve the remaining sugar crystals.
Pour sugar and vinegar mixture over cukes and onion, put on the lid and place in the refrigerator, shake or turn upside down to distribute the dressing when ever you think about it.
Enjoy.
Make the day before serving
Peel as many cucumbers as you think you need.
Slice thinly, I use a mandolin, the food processor mushes them up.
Onion, as much as you like, sliced the same thickness as the cucumbers.
Layer in a container with narrow sides and tight fitting lid.
Mix together:
equal parts of herb, cider or white wine vinegar
sugar, (enough to cover about half way up cucumber and onions) stir to dissolve as much sugar as possible, it won't all dissolve, don't worry about it..the moisture in the cukes will dissolve the remaining sugar crystals.
Pour sugar and vinegar mixture over cukes and onion, put on the lid and place in the refrigerator, shake or turn upside down to distribute the dressing when ever you think about it.
Enjoy.
Monday, June 14, 2010
Penne with Sun Dried Tomato Pesto
Ingredients:
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil (taste the oil the tomatoes are in first, if you don't like it drain them and substitute your own oil for a better flavor)
3 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 teaspoon red pepper flakes (or more to taste)
Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, red pepper, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Garnish with additional Parmesan shavings and basil.
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil (taste the oil the tomatoes are in first, if you don't like it drain them and substitute your own oil for a better flavor)
3 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 teaspoon red pepper flakes (or more to taste)
Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, red pepper, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Garnish with additional Parmesan shavings and basil.
Watermelon Salad with Mint Leaves
Ingredients:
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar (I used Rasberry Balsalmic from Vom Fass in Maplewood)
Salt and pepper
1/3 cup extra-virgin olive oil (mixed in a bit of Hazelnut Oil from Vom Fass)
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
Note: You can cut watermelon the day before, but if you do then drain it before you dress it so the dressing is not watered down.
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar (I used Rasberry Balsalmic from Vom Fass in Maplewood)
Salt and pepper
1/3 cup extra-virgin olive oil (mixed in a bit of Hazelnut Oil from Vom Fass)
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
Note: You can cut watermelon the day before, but if you do then drain it before you dress it so the dressing is not watered down.
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