Tuesday, September 18, 2012

Oven-Roasted Garlic

The classic way to enjoy these caramelized cloves is to simply spread on crusty bread, with a little sprinkle of salt, and eat as is.

Make 6 Whole Roasted Garlic Bulbs
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

•6 whole garlic bulbs (as close to the same size as possible)
•2 tbsp olive oil
•salt to taste
•foil as needed

  • Preheat oven to 400 degrees F.
  • Turn the whole bulb of garlic on its side, and with a sharp knife, cut off the top 1/3rd of the bulb. Be sure to cut the top (pointed end), and not the bottom (flat, root end).
  • Place each whole garlic on a piece of foil, about 8-inches square, with the cut side up. Drizzle one teaspoon of olive oil over the cut surface, and sprinkle with salt. Draw up the foil and wrap the garlic to seal.
  • Place in a baking dish and roast for 45-50 minutes, depending on size, until the garlic is soft, and golden-brown. Remove from foil, and serve. The cloves will pop right out of the paper skin when squeezed.
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Friday, September 14, 2012

Pea Pesto Crostini


1 package frozen peas, defrosted
1 garlic clove
½ cup grated parmesan cheese
Black pepper
1/3 cup olive oil
Baguette or ciabatta bread
Cherry tomatoes halved


For the pea pesto: pulse together the peas, garlic, parmesan, salt and black peppers in a food processor. With the machine running, slowly add the olive oil until well combine, about 1-2 minutes. Season with additional salt and pepper if needed. Also, I added a little bit more parmesan cheese then it asked for only because I thought the peas were a bit bitter. I also had to add a pinch of sugar to balance the flavours.

For the crostini: preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1-2 minutes. Transfer the bread to a clean surface and spread 1-2 tablespoons of the prepared pest on each slice.

Top with tomato halves and serve.
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Thursday, September 13, 2012

Onion Tart


• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cut into small pieces and chilled (could probably use less butter and a healthier version)
• 5 tablespoons ice cold water
• 4 tablespoons unsalted butter(I used one tablespoon and it was plenty)
• 2 1/2 pounds sweet onions, thinly sliced
• 6 thyme sprigs (or chives or whatever you like with onions)
• 2 tablespoons crčme fraîche (hard to find so use heavy cream with dash of lemon juice)
• Salt and freshly ground pepper
• 1 egg beaten with 1 tablespoon of milk


Make the Dough: 

In a bowl, whisk the flour with the salt. Using your fingers, rub the butter into the flour until the mixture resembles coarse meal. Drizzle the water over the flour and stir gently just until incorporated; gently press to form a dough. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.
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Wednesday, September 12, 2012

Goat Cheese and Red Pepper Jelly Sandwiches

Red Pepper Jelly:
¾ lbs. of red bell peppers (about 2)
1 habanero pepper
1½ tablespoons of pectin
1 ½ cups sugar
1/3 cup vinegar
½ tablespoon butter
A pinch of salt
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15th meeting

Our last exchange was at gouveia winery in Wallingford. It is hard for us all to believe we have a little bit of wine country in Connecticut. It seems like it doesn’t belong here, however we are so grateful that it is. It winery is set on a hill overlooking several mountain. The day was kinda gloomy but the atmosphere was anything but. When we arrived at the winery their “dining” hall was full of people. There were people celebrating all sorts of occasions, whether it be a birthday or a bridal shower or just a date. We arrived and reserved a table indoor because we had shower on and off all day. The last thing we wanted was to get wet and run inside with our food. My only wish is we could have a picnic outside. Maybe next year!
Although no official theme was set, we all gravitated towards cheese. My pallet is still very immature so I don’t get how wine and cheese go hand and in hand but then again, I usually don’t get how wine and food go together either. Personally, I like my food at one time and followed by my wine. But that’s just me. Unfortunately Jalpa couldn’t make it to this one. We missed you, Jalpa! You did miss out on our little “debate” about a Yankee swap Exchange. Coming soon, Yankee Exchange!


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