Smoky Cheddar Cheese Spritz Crackers

As shared by Mari of Once Upon a Plate
www.onceuponaplate1.com
These are really good for snacking, on a cheese/fruit tray, or served along with soups or salads.

Special equipment needed: A cookie press and disk/s of your choice

Ingredients:

• 1 pound sharp cheddar cheese (finely shredded)*
• ½ cup butter, room temperature
• 2 tablespoons Worcestershire sauce
• 1¾ cups all-purpose flour
• 1 teaspoon paprika** (to make them 'smoky', see below)
• ½ teaspoon salt
• ⅛ teaspoon ground cayenne pepper **

Method:

1. Center rack in middle of oven, preheat oven to 375ºF
2. In a medium mixing bowl, whisk dry ingredients. Set aside.
3. In the bowl of an electric stand mixer (fitted with the paddle attachment) cream the Cheddar cheese, butter and Worcestershire sauce together until smooth and well combined.
4. Gradually add dry ingredients, mixing until a smooth dough is formed.
5. Fill cookie press with dough and press dough onto an un-greased cookie sheet. 
6. Bake for 10-12 minutes until edges are a light golden brown.*** (See special tips, below)
7. Allow to cool slightly and then transfer to a wire rack to cool completely before storing in an airtight container for up to one week.

* For best results always shred your own cheese. Pre-shredded cheese contains additives that preserve it and prevent it from clumping, it can adversely affect end results. 

Tips:
Don't refrigerate dough, use at room temperature. Press crackers onto
un-greased cookie sheet (cookie sheets should also be at room temperature.)  Wash cookie sheet/s between batches and make sure they are cool (room temperature) before pressing next batch. If your room is very cold, you might want to bring the
dough to a warmer part of the house to soften it up a bit, the cookies/crackers will release from the press more cleanly if the dough is not too firm/cold.

**Variations:
I always add the following to these cheese crackers (optional):
1/4 teaspoon dry mustard powder
1/4 teaspoon Turmeric powder
May use part smoked paprika instead of plain
May increase cayenne if you like spicy crackers

***For crispy crackers:
I like my crackers to be crispy, yet just very faintly colored (not too brown), so they retain their pretty color.  Bake and cool the batch ofcookies.  When they are cool, place in single layer on shallow rimmed baking sheets. Allow to crisp up in a preheated 175ºF oven for 7 to 14 minutes, they should barely color. Remove to cooling racks, crackers will crisp further as they cool.
Alternately, follow directions above but instead place in oven set to 'warm' for several minutes until they crisp up, then turn off oven and leave ajar until crackers are cool.

Store in airtight containers for a week or so.  These methods also work well in re-crisping crackers that are a few days old, if they need it. (Makes a fine gift from the kitchen, too!)

Enjoy!

Basil Tomato Tart (or small tarts)

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow and Elaine Husband

Basil Tomato Tart
8 to 10 servings

12 cup flour
Salt and Pepper to taste
1 large or 2 medium ripe tomatoes, sliced 1/4-inch thick
1 pie crust (home made, or frozen, etc.) *see notes below
3 green onions (scallions), chopped ~ both white and green parts
1/3 cup fresh basil, coarsely chopped
1/2 cup real mayonnaise (not sandwich spread)
2 cups grated Swiss cheese

Optional:
8-10 black olives
8-10 fresh basil leaves

Preheat oven to 350º(F)
Pour flour, salt and pepper into a plastic bag, place sliced tomatoes into bag and shake well to coat evenly. Layer tomatoes on bottom of piecrust. Sprinkle green onions and basil evenly over the tomatoes,  mix the mayonnaise and Swiss cheese together and spread it evenly over the ingredients in the pie crust. Bake for approximately 35 to 40 minutes, or until cheese is bubbly and golden brown. Allow to stand for 10 minutes before serving. Garnish each slice with a basil leaf and olive if desired.
Delicious warm or at room temperature.

This can be made into small tarts: Cut pastry into rounds, larger than tartlet pans.  For the tomatoes use either smaller tomatoes (to fit into bottom of tartlet lined pastry, chopped and drained tomatoes, or
cherry or grape tomatoes, cut in half.)  Proceed with recipe.

Enjoy!

Cheesy Tomato Melts

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow & Elaine Husband

Cheesy Tomato Melts

1 (16 ounce) loaf garlic bread, split  
---(I just make my own garlic butter and lightly spread on a split 16 ounce loaf)
2 Tablespoons good mayonnaise (not sandwich spread)
1/2 cup basil, torn or chopped
3 medium tomatoes, sliced
1 pound bacon, cooked and crumbled
Salt and Pepper to taste
8 ounces aged white cheddar cheese, grated (or your favorite cheese)

Preheat 450º(F)
Cut each half loaf into three pieces. Bake, cut side up, for 4 minutes. Spread with
mayonnaise and sprinkle with basil. Top with tomatoes, bacon, salt and pepper.
Sprinkle with cheese and bake 2 more minutes.

My variation:
Bake the split garlic bread as directed. Slice the split loaves into 1 1/2 to 2-inch wide slices.
I coarsely chopped (and drained) the tomatoes so they would fit more evenly on the bread. 
Proceed with recipe.
Optional: Thread whole fresh basil leaves on wooden skewers and place in bread vertically to represent sails.

Enjoy!

Mozzarella, Prosciutto, Egg and Arugula Pizza

Mozzarella, Prosciutto, Egg and Arugula Pizza
As shared from the kitchen of Mari @ Once Upon a Plate (www.onceuponaplate1.com)
Adjust ingredient amounts according to size and number of your pizzas, and how much topping you like on each (it's best to apply cheese and prosciutto sparingly.)
First, make the Garlic Butter (makes enough for two 10"-12" pizzas):

2 cloves garlic, minced
1/4 cup softened butter  (2 tablespoons per pizza)

pinch of sea salt

Mix above ingredients together and set aside

Olive oil pizza dough (click here for recipe)

OR ~  use your favorite recipe

Toppings:

Garlic Butter

Salt and pepper

Sliced fresh mozzarella cheese

prosciutto, thinly sliced

generous handful of fresh arugula (rocket lettuce)

1 raw egg for each pizza

To make the pizzas:  

Gather and prepare topping ingredients.

Preheat pizza stone on oven rack in the bottom third of oven to 550°F, or heat pizza stone on outdoor covered grill. 

-Sprinkle pizza peel with cornmeal to prevent dough from sticking. (May use flour instead of cornmeal.)  

-Form pizza dough into a 10 to 12-inch round

-Sprinkle salt and pepper over the dough

-Spread dough with about 2 tablespoons of the garlic butter, almost to the edges

  Note: It's best to add cheese and meat (or other toppings) sparingly so pizza will cook    quickly and evenly

-Arrange a few slices of mozzarella over the garlic butter

-Top with a couple of slices of torn prosciutto

Slide pizza onto the hot pizza stone and bake for approximately 6 to 8 minutes, open the oven/grill and crack an egg over the middle of the pizza, close door/lid and continue baking for a minute or two until the pizza crust is golden, the cheese is melted and bubbling and the egg is just set. Remove pizza from oven/grill, allow to cool for a few moments, then scatter arugula over, slice and serve.

Enjoy!

Haricot Verts with Dijon Mascarpone

Haricot Verts with Dijon Mascarpone
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
4 servings

Ingredients:
2 1/2 teaspoons Dijon or Whole Grain Mustard
1/2 cup mascapone
1 pound haricot verts (or other green beans), remove stem ends
Lemon zest
Salt and freshly crack black pepper, or tri-color pepper
Method:
(Make the Dijon Mascarpone at least 1/2 to 1 hour ahead of serving time and refrigerate:)
Allow mascarpone to come to room temperature. Using a whisk or silicone spatula, mix the mustard into the mascarpone until well combined, season with salt and pepper. Cover with plastic cling film and refrigerate for 30 minutes to 1 hour (until firm.)
Just before serving; cook the beans:
1.) Line a rimmed baking pan with a clean kitchen towel, or double thickness of paper towels. Set aside.
2.) Bring a large pot of water to a boil, add about 2 Tablespoons salt for each quart of water. Add the haricot verts to the boiling water, cook until just tender but still firm (about 3 to 4 minutes.)
Using a slotted or wire spoon remove the haricot verts from the pot and drain in prepared baking sheet. Grate the lemon zest over the top.
3.) Transfer the beans to a warmed serving bowl and top with spoonfuls
of the Dijon mascarpone. Sprinkle with more lemon zest and freshly ground black pepper. The mascarpone will begin to melt over the beans;
serve hot.

Enjoy! ~Mari


Recipe has been adapted from www.cooktasteeat.com


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Mini Savory Cheesecakes with Dressed Greens
Makes 4 servings

For the cheesecakes:
3/4 cup capacity ramekins or custard cups
2 teaspoons unsalted butter, softened

1 slice bread, processed in a food processor to make 1/2 cup bread crumbs

1 cup (one 8-ounce container) whipped cream cheese

2 large eggs

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh parsley

1/4 cup crumbled blue cheese

Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.

Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.

 

Arrange the molds on a baking sheet and bake for about 20 minutes.  Do not over bake. The cheesecakes should still be slightly wet and soft in the center. Let cool for 10 minutes before removing from molds. 

For the salads:

3 cups arugula or butterhead lettuce (Bibb, Boston leaves, or Spring Mix)

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

Dash salt and freshly ground pepper.  Meanwhile prepare the salad.

To assemble:

Whisk Olive oil, vinegar and salt and pepper in a bowl large enough to hold the greens. Add lettuce leaves to the bowl and toss gently. Divide the greens among 4 salad plates. Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.

Enjoy!

Recipe adapted from More Fast Food My Way by Jacques Pepin.

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Cheese Puffs filled with warm Bacon Mornay Sauce

Gruyère Puffs filled with Warm Bacon Mornay Sauce

As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com)
Inspired by Tyler Florence's Wayfare Tavern, San Francisco


The number of Gougeres this recipe yields will depend upon the size in which you form the batter. 1-Tablespoon size generally will produce about 2 dozen pieces.  I always half this recipe for my small family. Incidentally the Cheese Puffs are delicious, served warm on their own, without the Mornay filling.

Make and bake the Gougeres. (May be made one or two days ahead, providing they are stored in a perfectly airtight container.)

Cheese Gougeres 

1/2 cup water
1/2 cup whole milk
1 stick unsalted butter
pinch of kosher salt
1 cup all-purpose flour
4 large eggs
1 cup shredded Gruyère cheese (1 cup)
1/4 cup freshly grated Parmesan cheese, for sprinkling

Kosher salt and freshly ground black pepper
1/8 teaspoon grated nutmeg (optional)

       Preheat the oven to 375 degrees F.

Line 1 large or 2 smaller baking sheets with parchment paper or a silicone baking mat. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil.  Once butter is fully melted dump in all the flour at once and stir it in with a wooden spoon until you have a smooth dough. Continue to stir over low heat until it dries out and pulls away from the pan in one mass - about 2-3 minutes.  Scrape the dough into a bowl, allow to cool slightly before beating the eggs into the dough with an electric hand mixer, or stand mixer with paddle attachment, one at a time.  Add the Gruyère cheese, salt, pepper and nutmeg.

Using 2 tablespoons (dipping in warm water as you go), or use a piping bag fitted with a 1/2 to 3/4-inch tip, place tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with Parmesan cheese and bake for 20-25 minutes, or until puffed and golden brown.  Immediately upon removing from oven pierce a small hole in the top of each with the tip of a small paring knife tip to allow steam to escape. This will also be the hole through which you will pipe the Mornay Sauce.

The puffs can be made up to 2 days before serving, providing they are stored in an airtight container at room temperature

Just prior to serving continue with the recipe and assembly:

For the Bacon Mornay Sauce

Prepare the garnishes for the sauce:

2 to 3 Tablespoons fresh chives, finely sliced


Cook the bacon:
4 strips bacon, cut into thin pieces, crosswise.
Fry over medium heat until almost crisp; don't over cook.
Drain and set aside for garnish.

Ingredients for the sauce:

• 2 1/2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups warmed milk
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• pinch freshly grated nutmeg (optional)
• 2 ounces grated cheese,  Gruyere, Parmesan, etc.

Directions

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the mixture is pale yellow and foams up a bit, about 1 minute. Do not allow it to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. At this point it is a bechamel sauce.

Next stir in the cheese and whisk until melted. Keep warm over very low heat. If the sauce seems too thick, thin with a little milk.  If made a few minutes ahead, butter a piece of parchment paper cut the same size as the surface area of the saucepan, butter the paper on one side and place buttered size down, directly on the sauce so it does not form a skin.

The sauce with cheese is Sauce Mornay. (Great over steamed vegetables.)


To continue, fill a piping bag with the warm sauce and, pipe some of the Sauce Mornay into each puff until it barely overflows. Sprinkle tops with a few bacon pieces, sprinkle with finely sliced chives and serve immediately while still warm. 


Recipe adapted from several of my cookbooks. 


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Roasted-Garlic Soup with Cheddar and Mild Green Chili

Roasted-Garlic Soup with Cheddar and Mild Green Chili

As shared from the kitchen of Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Serves 8 generously (recipe is easily halved)

This is just the soup to warm you from the inside out on a cold, blustery day.

Adapted from "Christina's Cookbook" by Christina Orchid ~ A Pacific Northwest Cookbook

Note: Christina recommends using fresh garlic for this recipe, not the ready-peeled cloves or pre-roasted garlic.

4 heads garlic

1 tablespoon water

2 yellow onions, peeled and chopped

3 cups chicken stock

2 russet potatoes, cooked and peeled

2 fresh pasilla or Anaheim chiles*

1 cup heavy cream

1 cup buttermilk

1 cup grated mild cheddar cheese, plus extra for garnish if desired

1/2 cup chopped chives or thinly sliced scallions (green stem only)

Preheat the oven to 300* (F) Trim all the extra papery skin from garlic bulbs. Place the whole garlic bulbs in a pie pan, add water and cover and seal the pie tin with foil; roast in the oven for 45 minutes.

Pour chicken stock into a stock pot or large saucepan and add onions, bring stock to a boil and cook until onions become translucent (about 30 to 35 minutes.) Cut the cooked potatoes into large pieces and add to the stock. Reduce heat and simmer for about 20 minutes.

To roast the Pasillas or Anaheim chilies: Preheat ove to 450*F. Place the peppers on a sheet pan and roast for 12 to 15 minutes, until skin is charred (turn if necessary.) Remove pan from oven and allow chilies to cool. When cool peel off skin. Remove seeds; chop chili flesh into 1/4-inch pieces and set aside.

Once the roasted garlic has cooled, grasp the root end of the bulb and gently squeeze the tender pulp into the stock mixture (I squeeze it into a small bowl first, then add it to the stock.)

In a blender or food processor carefully whirl the mixture until smooth; return the stock mixture to the cook pot. Over medium-low heat add the cream and buttermilk to heat gently. While stirring, add the grated cheese. When soup is hot, stir in the roasted chilies

Best served in warmed bowls; sprinkled with chives or additional grated cheese and finely sliced scallions (green part of stem.)

*My notes:

Time saver, the potatoes: Next time I make this, I'll peel the potatoes, cut them in chunks and add to the chicken stock with the onions, cooking until potatoes are tender. Saving a step and a dirty pot!

Time saver, the chilies: If fresh green chilies are not available substitute 2 to 3 tablespoons canned, diced mild green chilies for the fresh (for example Ortega brand.)

Reheating: As with most soups this reheats very well. However, it thickens quite a bit after being chilled, so add more chicken stock, chicken broth, milk or cream to thin. Gently reheat over medium-low heat, stirring occasionally until hot.

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Enchiladas Verdes (Mild, Cali-Mex Version)

Enchiladas Verdes (Mild, Cali-Mex Version)
As shared from the kitchen of Once Upon a Plate by Mari
Makes 12 Enchiladas


I've adapted this recipe from an old Sunset Magazine "Food Processor Cook Book", 1978.  In spite of its name, it is not an authentic Mexican recipe but it tastes very good ~ and is perfect if you have family members or friends who cannot tolerate spicy food.  When I make these I usually add cooked, shredded chicken along with the cheese to half of the batch to satisfy the meat-eaters at the table.


The original recipe called for 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted.  I prefer to make a quick Cream/Chicken flavored Bechamel (white) sauce instead. Directions below the main recipe.  I usually make the Bechamel first, keeping it warm while proceeding with the the recipe.


To make the recipe vegetarian friendly; omit the chicken both in the tortillas, and in the Bechamel sauce (stir in a little green taco sauce, or salsa to the finished sauce to boost the flavor a bit.)


12 ounces jack cheese
2 large onions
1 tablespoon vegetable oil
1/4 teaspoon salt, or to taste
Additional vegetable oil for frying tortillas
1 dozen corn tortillas
2 or 3 green onions, white and green parts
1/2 package (10 or 12 ounce size) frozen spinach, thawed, squeezed dry
OR
1/2 cup fresh spinach, lightly blanched, squeezed dry
1 can (4 oz.) whole California green chilies (seeds removed)
1 recipe Chicken- Bechamel sauce (see below)
OR
1 can 10 3/4 oz. condensed cream of chicken soup, undiluted
1 cup sour cream
Optional additional filling: cooked, shredded chicken
Optional for garnish:  
Cilantro springs, tomato and/or avocado wedges, black olives, salsa of your choice


Food Processor Method:
Insert shredding disc into work bowl of food processor; shred cheese and set aside. With a knife, cut onions in chunks. Switch to metal blade and process onion with on-off burst until coarsely chopped. Heat the 1 tablespoon oil in a wide frying pan over medium heat. Add onion and cook until soft (about 5 minutes). Stir in the salt.
In a small frying pan heat 1/2 inch oil over medium heat. One at a time, dip tortillas in oil for a few seconds on each side until just soft. Drain on paper towels. 
Sprinkle 2 tablespoons each cooked onion and cheese across the middle of each tortilla (add chicken if you wish), roll tortilla to enclose the filling. Please filled tortillas, seam side down in a shallow, greased 9 x 13-inch baking pan.


Cut green onions into 1-inch lengths. Process until chopped. Add spinach, chiles, bechamel (or the undiluted soup) and sour cream and process until pureed.  Spoon sauce over tortillas and sprinkle remaining cheese over all.


To serve bake in 350*(F) oven, uncovered for 30 minutes, or until hot and bubbling.


Chicken flavored Bechamel Sauce:


2 tablespoons butter
2 tablespoons flour
3/4 cups milk or half & half, heated
3/4 cups richly flavored chicken stock, or broth, heated
Salt
Freshly ground pepper


Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk and chicken stock/broth, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Keep warm over very low heat until tortillas are assembled.

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Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle

Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle
As Shared from the Kitchen of Once Upon a Plate

Serves 2 (but easy to multiply for more servings)

2 tablespoons olive oil
2 portobello mushrooms
coarse sea salt and freshly ground black pepper
6 white or brown mushrooms, halved
2 slices sourdough bread, grilled (or toasted)
4 1/2 ounce fresh mozzarella, sliced
1 tablespoon fresh lemon juice

oregano oil
1/4 cup (2 fluid ounces) olive oil
1 tablespoon fresh oregano leaves

First make the oregano oil:
Pour oil into a small frying pan over high heat. Add the oregano and cook for 30 seconds or until crispy. Set aside.

Please the plain olive oil in a large non-stick frying pan over medium heat. Add the portobello mushrooms, sprinkle with salt and pepper ~ cook for about 3 minutes on one side. Turn over, add the white or brown mushrooms and cook for addition 3 minutes or so, until golden.

Top the toasts with the mozzarella and mushrooms, generously drizzle the oregano oil and lemon juice over and serve.

Note: Oregano oil is also delicious drizzled over potatoes, chicken, fish, and egg dishes.

Recipe adapted from Donna Hay

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Savory Bite-Size Polenta Cakes

Savory Bite-Size Polenta Cakes
As shared from the kitchen of Once Upon a Plate
Recipe yields about 14  (1 1/2-inch diameter) cakes

3 cups water
1 cup instant polenta
4 Tablespoons butter
1/2 cup finely grated Parmesan cheese
sea salt and cracked black pepper
7 cherry tomatoes, halved
7 thin strips of any of the following:  anchovy filets, procuitto, or cooked bacon
7 Ciliegini, halved  (small--cherry size, fresh mozzarella balls)
14 small basil leaves, for serving

In a saucepan bring water to a boil over medium heat, gradually whisk in the polenta and cook for two to 3 minutes while stirring, until thickened.  Remove pan from heat, stir in butter, Parmesan, salt and pepper. Pour mixture into a lightly greased 8x8-inch square pan which has been lined with parchment baking paper. Use a slightly smaller pan if you want taller cakes.) Spread the cooked polenta to cover the base of the pan and smooth top. Chill in refrigerator for 45 minutes, or until set.

Use a 1 1/2 (or 2-inch) round cutter to cut 14 cakes from the polenta.  Place each cake on a lightly greased baking tray, top each with a tomato half, salty strip (see choices above) that you prefer, and Ciliegini half.  Broil under a hot broiler for 8 to 10 minutes or until golden and cheese has melted.  Top each with a basil leaf to serve.

Recipe adapted from Donna Hay

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