Bite-size Beignets with Gruyère, Fennel & Piment d'espelette

These beignets are based on the French dough, pâte á choux. It’s the same dough used for profiteroles or éclairs. A very simple method which produces impressive results.

Beignets may be rolled out and cut then fried, however in this recipe the beignet dough is shaped with a spoon or a scoop, then dropped into hot oil to cook. You can also pipe them onto a baking sheet, brush with an egg wash and bake them.

Rather than the traditional sweet version, this time I added shredded Gruyère cheese, minced fennel bulb which I sweated in a little butter, and toasted fennel seeds to the dough, then fried them and sprinkled with the highly fragrant and spicy Piment d'espelette. Cayenne, or another ground red pepper could be substituted as well.

Please don't allow the length of this recipe to dissuade you from making them ~ they actually go together quite quickly.

I like to form the little balls with a very small food scoop (about 1-inch in diameter). This way the puffs cook quickly and perfectly, the exterior is crispy, crunchy, and the interior is moist and just cooked through. They are best best eaten immediately after cooking, which is a good thing because it is an effort in futility to resist these little morsels, as they drain on paper towels!

However, you can keep them for a short time by placing them on a pan, in a warm (200* F) oven for up to a half an hour.

Bite-size Beignets with Gruyère and Fennel

This recipe is easily doubled or tripled. The recipe as listed makes a generous serving for 3 to 4 people as an appetizer, or accompaniment with soups or salads.

You can blend this dough by hand, but I use an electric hand-held mixer.

Initial prep:

Line a shallow metal pan with paper towels, or brown paper. Set aside.

Ingredients:
1/4 cup water
2 ounces butter (1/4 stick), plus a teaspoon for sweating the minced fennel bulb
1/2 teaspoons kosher salt
1/4 cup all-purpose flour
1 large egg
1/3 cup grated Gruyère or other firm cheese
2 to 3 tablespoons minced fresh fennel bulb
1 to 2 teaspoons toasted fennel seeds
Vegetable oil for frying, I use canola oil
Piment d'espelette, Cayenne or other finely ground hot pepper for sprinkling

Method:

Toast fennel seeds in a pan over medium heat for a few moments until they release their fragrance. Remove to a dish and allow to cool.

In the same pan melt the butter and saute the minced fennel bulb. Add a tablespoon of water, stir and allow the fennel to sweat and become tender. Remove to a dish and cool, set aside.

For the dough:

Bring the water, butter and salt to a boil in a small saucepan.

Remove the pan from the heat and add the flour, stirring well until mixture is combined.

Return the pan to medium high heat and stir, or beat with hand held electric beater until batter pulls away from the side of the pan. Continue beating until the dough cools slightly for about a minute.

On low speed, add 1/3 of the beaten egg. After each portion of egg is added continue to beat until the egg is incorporated. (You can also beat by hand.)

Add the grated cheese and cooled fennel and fennel seeds. Beat well to combine and distribute additional ingredients evenly.

Either heat oil in an electric fryer, or heat oil in a deep heavy pot, stove top (only fill pot half full with oil). Heat oil to 365 to 370* (F) using a frying thermometer.
Drop scant teaspoon size portions of dough/batter into the hot oil very carefully. Only cook about 6 at a time or the oil will not retain temperature and beignets will be heavy and oily.

The dough will drop to the bottom of the pan then immediately rise and float during cooking. Turn occasionally with a slotted spoon, chopstick or wire ladle.

When the beignets are golden brown and puffed, remove from oil and place on paper towels to drain. Sprinkle sparingly with Piment d'espelette or other finely ground hot pepper powder if desired.
Best eaten immediately, so serve right away, but be careful. The interiors will be VERY hot.

If not eaten right after cooking, place in preheated 200* (F) oven, in a single layer and not touching each other, for up to a half an hour.

Serve on a plate, in paper cones, or in a pretty napkin-lined basket.

Beware, these are irresistible ~ I hope you enjoy!

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Dark Chocolate and Apple Packets

Dark Chocolate and Apple Packets

Makes 8

2 small apples or 1 large, sliced between 1/8th to 1/4-inch slices (if pieces are large, cut to size so they are slightly smaller than a wonton square.)
2 tablespoons butter, melted
3 to 3.5 ounces dark chocolate, cut into 8 pieces
16 wonton wrappers*
confectioner's sugar (powdered sugar), to serve

Preheat oven to 350* (F)

Lightly grease a shallow baking pan.

Arrange 8 wonton wrappers, evenly spaced, on the greased pan.

Place a slice of apple and a piece of chocolate in the center of a wonton wrapper. With a pastry brush, or your finger, dampen the edges of the wonton wrapper with water, top with another wonton wrapper and press the edges to seal.

Continue the same process with the remaining wrappers and filling.

Brush the tops with butter and bake for 8-10 minutes or until golden.

Allow to cool slightly, dust with powdered sugar and serve. Best served warm.
But I don't toss them out if they cool down. :)

*usually available in the refrigerated produce area of most grocery stores.

Recipe adapted from Donna Hay magazine.

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Creamy Turkey Soup with Herb Drop Dumplings

From the kitchen of Once Upon a Plate

Many times when I'm cooking I don't use a recipe, that's what makes cooking a fun and creative outlet for me. I think many of us home cooks do the same thing. But it can be aggravating if you are one who must have a recipe to follow, so I apologize in advance. This is another one which I'll describe rather than give an exact recipe.

But it's okay! Just follow your instincts adjust to the thickness you're looking for, and taste and season until you're satisfied.

I'll admit, I'm not a fan of shredded poultry in my chicken or turkey salads, ditto with my chicken or turkey soups; so I usually always make the chunky kind.

No "mystery" shreds; I like to see and taste the chunks, and they fit on the fork or soup spoon much more neatly, too but if you like shreds, by all means!

Creamy Turkey Soup with Herb Drop Dumplings

Use any vegetables you happen to like, or have on hand. My favs for this soup are onions, celery, carrots and (frozen) peas. Add the peas just before serving long enough to heat through, so they remain a bright green.

First, prepare the Beurre Manie (see below), and set aside. I like chunky chicken or turkey soups, not shredded so I cube the cooked meat.

In the soup pot heat about a tablespoon of vegetable oil, add the chopped onions & stir occasionally until just translucent. Add the sliced carrots, stir for a minute or two then add the celery.

Add chicken stock or broth to the pot, (add as much in volume as soup you would like to make). Add a sprig of thyme and/or a bay leaf if you like.

Bring to a simmer and allow to simmer until carrots are tender.

While vegetables are simmering make the Beurre Manie (recipe follows).

When veggies are tender, remove the thyme sprig & discard. I add about a cup of non-fat or low-fat milk until hot, then proceed ~

Blend in as much Beurre Manié , a bit at a time allowing the soup to simmer and thicken until it is to your liking, adding more Beurre Manie to achieve consistency you prefer.

Gently stir in the cooked turkey chunks and heat through; then stir in the frozen peas, they take no time to thaw and warm through.

Black Pepper and Herb Drop Dumplings

This is essentially a quick mix (like Bisquick), but with no hydrogenated fats.
Can mix these ingredients (omit herbs and pepper) and use in place of bisquick in any recipe.

1 1/8 cups flour
1 tablespoon baking powder
1/2 to 1 teaspoon teaspoon sugar
1/4 teaspoon salt
2 1/2 tablespoons vegetable oil

Mix together dry ingredients.
Add oil and combine using pastry cutter or 2 knives or pulse in food processor until blended

To make the dumplings ~

To the above dry mix, add about 1/2 cup of milk (I use non or low fat), may need a little more. Add enough to make a slightly soft dough
Herbs: Your choice, and as much as you like of fresh, minced herbs (can substitute dry herbs) I always add finely chopped fresh parsley, too.
Freshly ground black pepper (we like a generous amount)

Before serving soup, drop dough by spoonfuls onto boiling soup (or stew), Reduce heat, cook uncovered 10 minutes. Cover pot, cook additional 10 minutes.
Makes about 6 dumplings (depending upon size.)

* Beurre Manié: Literally; "hand butter".

In this magical French thickener equal amounts of butter and all-purpose flour are blended together to form a smooth paste, to be added to hot liquid, then simmered acting as a thickening agent. I double the amount, and store any unused portion in the refrigerator for later use.

Surprisingly, even though the flour is not cooked ahead of time, there is no raw flour taste when using this thickener.

I just mix it up as I need it (equal amount of soft butter and all- purpose flour, blended until smooth) no need to form into balls. Or you can make it in advance & shape it into convenient to use balls, to have on hand to thicken gravies, stews, soups and such.

4 tablespoons all-purpose flour
4 tablespoons butter

Method:
Blend butter and flour well; shape into 4 to 6 balls. Refrigerate if not using right away.

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Shellfish Roast

Shellfish Roast
2 servings

Note: Soft shell crabs, crawfish, petite lobster tails, mussels, etc. can be substituted or added to this roast, depending upon what is available. Mix the shellfish anyway you like to make enough for 2 servings.

4 raw scampi, or colossal prawns, halved and cleaned
6 raw large prawns, halved and cleaned
Sea Scallops, 3 to 6, if desired bake on scallop shells (optional)
about 8 or so small clams in the shell

For the mixture to spread on the seafood before baking:

5 tablespoons of butter (I use a combination of butter and olive oil)*
1 tablespoon salted capers, rinsed and chopped
2 cloves garlic, crushed
1 teaspoon chili flakes
1 teaspoon finely grated lemon zest
1 tablespoon thyme leaves (lemon thyme leaves are very good in this recipe, if you have them)
cracked black pepper
lemon halves, to serve

Preheat oven to 400* (F)

Arrange prepared shellfish on a large, shallow baking dish or pan lined with parchment paper or aluminum foil.

Mix together the butter, capers, garlic, chili, lemon rind, thyme and pepper. Spread or dot butter over the shellfish. Drizzle with olive oil, if using.

Place in hot oven and bake for about 10 minutes, or until seafood is just cooked through. Serve with lemon halves.

* I mix the garlic, capers, chili flakes, lemon zest with 3 tablespoons butter for the spread. Then drizzle about 2 tablespoons olive oil over the seafood.

Enjoy!

Recipe inspired by Donna Hay

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Parmesan French Toast with Wilted Garlic Spinach Topping

Parmesan French Toast with Wilted Garlic Spinach Topping

serves 4

4 large eggs

Scant 1 tablespoon milk
1 cup grated parmesan (use the best quality, and finely grate it yourself ~ it makes a difference)
sea salt and cracked black pepper
2 tablespoons butter (you may need a little bit more)
4 slices bread*
1 clove garlic, crushed
8 ounces baby spinach leaves, two to three big handfuls
finely grated parmesan, extra
lemon wedges, to serve

Note: In the original recipe the bread is simply dipped into the egg mixture, however, since I was using slices of more dense homemade 5-minute-a-day bread, I actually soaked the bread, turning occasionally for about 30 t0 45 minutes, then cooked it over lower heat, for longer that in indicated in the recipe below. If you are using a commercial French or Sourdough bread, there is probably no need to do this.

Directions:

In a bowl, whisk eggs, milk, parmesan* , salt and pepper until blended.

Melt half the butter in a large non-stick frying pan over medium heat until butter is hot. Dip the bread into the egg mixture, add to pan and cook, in batches, for 2–3 minutes each side or until golden. Remove from the pan and keep warm.

Add the remaining butter and garlic to the pan and cook for 1 minute. Add the spinach and cook for a further minute or until just wilted.

Serve the French toast with the spinach, parmesan and lemon wedges. Serves 4.

* Thick white sourdough is a great bread for this dish as it soaks up the egg cheese mixture.

Recipe adapted from Donna Hay by Once Upon a Plate

I hope you like it as much as we did!

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Caramelized Pear Salad with Walnuts and Brie

Caramelized Pear Salad with Walnuts and Brie

4 servings

Ingredients:

3-4 tablespoons butter
3 tablespoons white wine vinegar
1 tablespoon brown sugar
2 firm pears, quartered and cored
1/2 cup walnuts
1 bag (about 5 ounces) arugula leaves, spring or field greens
About 4 to 5 ounces Brie, Camembert, or soft blue cheese, sliced

Place butter, vinegar and sugar in a frying pan over medium heat. Add the pear and walnuts and cook for 4 minutes or until the pear is just soft.

Place the arugula or field greens on serving plates and top with the pear and walnuts. Spoon over the pan juices and top with the cheese.

Recipe adapted from Donna Hay

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Evil Jungle Prince with Chicken (or Vegetables)

Evil Jungle Prince with Chicken (Or Vegetables)

4 servings

From the Once Upon a Plate blog ~ In this case evil translates to tasty!

The delicious and spicy stir-fry is served atop a bed of chopped cabbage. There are many versions of this recipe, I devised this one from several I found on the internet. I hope you enjoy it as much as we do.

Ingredients:

1/2 pound boneless, skinless chicken or turkey (or lean, boneless pork)
1/2 pound mixed vegetables ~ see suggestions below
4 small red chili peppers (I use fresh Thai chilis)
1/2 stalk lemongrass
2 kaffir lime leaves (optional)
2 tablespoons vegetable oil
1/2 cup coconut milk
2 tablespoons fish sauce (I use 1 tablespoon fish sauce, and 1 tablespoon soy sauce; you can omit the fish sauce and use 2 tablespoons soy sauce instead.)
15 basil leaves
1 to 3 cups cabbage chopped

If you choose to include meat in the recipe, thinly slice chicken or turkey or pork into 2-inch strips. Next cut veggies into thin strips or slices.

I like to stir fry the chopped cabbage in a little oil for just a minute or two to soften it just slightly and allow the cabbage to mellow in flavor. I plate it on a warmed platter or serving dishes and keep it warm while making the remainer of the recipe.

The traditional recipe indicates to simmer the meat and vegetables together in the coconut milk mixture, but I prefer to cook them first then simmer briefly in the sauce.

I stir fry the meat next over high heat, in a little oil until just barely done, then set aside. Stir fry vegetables of choice until crisp tender, set aside with the chicken while continuing with recipe.

Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or with a mortar and pestle.

Heat oil and sauté pepper mixture for two to three minutes. Stir in coconut milk and cook for one to two minutes. Add the cooked chicken (or other meat, if using) and stir well to heat throughout. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.

Note: Some suggestions for the mixed vegetables~ bell peppers (any color), string beans, water chestnuts, cherry tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, mung bean sprouts, mushrooms.

I hope you enjoy!

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Green Bean and Bacon Salad

Green Bean and Bacon Salad
4 to 6 servings

Ingredients

• 1 pound slender green beans, stems trimmed
• 1/4 pound thick-cut bacon, cut in 1/4" pieces
• 1 large shallot, finely chopped
• 1/2 cup walnut halves and pieces, toasted
• 1 handful fresh flat-leaf parsley, leaves chopped
• 1 Tablespoon grainy mustard
• 1 Tablespoon hot water
• pinch sugar
• 1 lemon, juiced
• salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil (I reduce to a scant 1/4 cup)

Method:

Blanch green beans in a large pot of boiling salted water for about 4 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and transfer to a large bowl or platter.

Cook the bacon until crispy. Drain on paper towels, then sprinkle or arrange over the green beans along with walnuts, and parsley.
3.In a jar with a tight-fitting lid, combine shallots, mustard, water, sugar, and lemon juice. Add the oil, put the cap on and shake vigorously to emulsify. Taste for seasonings, adding salt and pepper as desired.

Dress the beans just before serving, tossing well to coat with the dressing.

Recipe adapted from Tyler Florence

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Oven Baked Parmesan Risotto

Oven Baked Parmesan Risotto

12 servings *

3 cups arborio or other short-grained rice suitable for risotto

6 cups chicken stock (I use Pacific Organic Broth, from the box)

2 cups finely grated Parmesan cheese

3 ounces butter

Salt and cracked black pepper

Preheat oven to 355* (F), 180*(C)

In an oven-proof pot with a tight fitting lid stir the rice into the chicken stock.

Cover tightly with foil and/or lid and place in preheated oven and bake for about 40 to 45 minutes or until the liquid is almost all absorbed and the rice is al dente.

* [Back to Edit: After making this the second time, I found it turned out much more like traditional risotto by stirring a few times while the rice is baking ~ adding more liquid as needed.]

Remove from oven; stir in the Parmesan and butter until creamy, season with salt and pepper to taste. Stir in more stock if the rice mixture is too thick. Serve hot.

* Note:

I halve this recipe and have found that it is necessary to increase the broth by a couple of tablespoons, and to reduce cooking time to about 35 to 40 minutes. (The baking time will depend upon the size and construction material of your baking vessel.) But don't worry if your risotto bakes a little drier than you like ~ simply stir in additional stock at the end of baking time.

Recipe adapted from Donna Hay

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Pan Seared Nectarines with Caramelized Vanilla-Scented Yogurt

Pan Seared Nectarines with Caramelized Vanilla-Scented Yogurt

Serves 4

1/2 cup brown sugar

4 nectarines, peaches, or a few plums or pears ~ halved and stones/seeds removed

1 1/2 cups thick, natural, unflavored yogurt (Greek yogurt works great)

2 teaspoons vanilla extract

2 tablespoons brown sugar

Sprinkle the 1/2 cup brown sugar on a flat plate & press fruit halves, cut-side-down into the sugar. Place fruit, cut-side-down in a wide frying pan which has been heated over medium-high flame. Allow to cook for 1 minute or until golden brown, remove fruit from the pan and place (cut side up) on serving plates, spoon any juices evenly over each piece of fruit.

To make the caramelized yogurt:

Stir vanilla extract into the yogurt, place in a serving bowl (or individual serving bowls), sprinkle remaining brown sugar evenly over the yogurt and allow to stand for about one minute or until sugar has dissolved.

Serve right away.

Recipe adapted from Donna Hay

Frico Wafer, Apple, Goat cheese and Arugula Salad

Frico Wafer, Apple, Goat Cheese and Arugula Salad

4 servings

1 cup grated Parmesan cheese

2 red apples, thinly slices

About 3 to 4 ounces arugula leaves (I like baby arugula),

can use spring greens or baby spinach leaves

5 ounces soft goat cheese

Whisk dressing ingredients together and set aside:

1 1/2 tablespoons balsamic vinegar

1 tablespoon olive oil

sea salt

freshly cracked black pepper

Method:

Preheat oven to 350* (F). Place eight portions of grated Parmesan in flattened rounds (about 1 1/2 tablespoons each) on a baking tray lined with non-stick baking paper, or on a silicone baking mat. Bake for 10 minutes or until crispy, set aside to cool.

Divide greens evenly among four plates, arrange apple and goat cheese slices on top.

Drizzle dressing evenly over each portion of salad. Place two frico wafers on each plate.

Serve with additional black pepper if desired.

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Orange Macadamia Salad with Crispy 'Butterflies'

Orange Macadamia Salad with Crispy 'Butterflies'(You could add some grilled or poached sliced chicken if you like.)

The little crispy "butterflies" are optional, I happened to have a few wonton wrappers leftover so used them here. Quickly shaped and fried, they add a whimsical garnish and a crispy crunch. You can just peel and slice the orange(s), but I like to cut the sections into supremes*, eliminating all pith & membrane from the sections.I use bagged, organic baby field or spring mix for the greens in this salad. Baby spinach leave would work very well, too.Be sure to toast the macadamia nuts to bring out the flavor. Toasted almonds (sliced or slivered), hazelnuts, or pecans would also be very good.

Besides the wonton wrapper "Butterflies", as a final garnish I slivered some candied ginger and sprinkled it over the orange segments.

Here are the ingredients for the vinaigrette (and basic proportions.) I rarely measure when I'm cooking, only when I'm baking, so taste as you go along. You may like it sweeter or more tart than I do. :)

Orange Vinaigrette

Orange zestOrange juiceUnseasoned Rice VinegarPure Maple SyrupA little granulated sugar or Splenda (if you want more sweetness)A splash of oil (canola or very mild olive oil)Salt and Pepper (optional)

Before cutting the orange, use a microplane to collect some of the zest and set aside.After cutting th orange into supremes, squeeze the remaining membrane into a medium bowl, collecting the juice. (You can add a little more fresh orange juice if you like.)

For a salad for two I used one large, sweet orange. The juice from the membrane of the orange, (after cutting into supremes)1 to 2 tablespoons Rice Wine Vinegar (unseasoned)1/2 to 1 teaspoon finely grated orange zest1 tablespoon pure maple syrupI added a teaspoon of Splenda a pinch of kosher saltCanola oil ~ about 2 1/2 teaspoons

Whisk all together in a bowl, taste. Adjust ingredients to your preference, drizzle over the composed salads just before serving.

* How to section an orange into supremes (click).

I don't eat a lot of fried foods, and rarely when I dine out. I'd rather prepare it at home where I can control the quality and freshness of the oil.

Although I have a couple of large electric fryers I leave them on the shelf and reach for the much smaller "Fry Daddy". It heats the oil in a matter of minutes and requires only a couple of cups of oil rather than quarts, as larger fryers or pots do. It's ideal for adding a little interesting garnish to a dish, like these wonton butterflies.

Depending upon what is cooked in the oil I usually can use it several times before discarding as long as it is kept refrigerated between uses. (I use a separate batch of oil for seafood.)

To make the "butterflies" simply streak a line of water down the center of each wonton wrapper with your fingertip then gather/pinch the center into accordian folds. Pinch the middle to make the shape hold it's shape then fry in hot oil until golden brown on each side. Drain well.

It's one of my favorite salads; I hope you like it too.

A little sunshine on your plate. :)

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Lemon-Seared Scallops on Wonton Crisps

Lemon-Seared Scallops on Wonton Crisps

~ For Two

1 tablespoon butter

2 teaspoons olive oil, or other flavorless vegetable oil

4 scallops, cleaned and trimmed (The small Bay scallops don't work well for this recipe)

1 scallion (green onion), thinly sliced or slivered

4 wonton wrappers

vegetable oil for shallow-frying

First make the crispy wontons:

With a 2-inch to 2 1/2-inch round cookie cutter, cut each wonton into rounds. Discard trimmings. Heat 1/3-inch of vegetable oil in a pan over high heat. Fry wontons in two batches until golden and crisp. Remove from pan and drain on absorbent paper. Set aside.

When ready to serve ~ Sprinkle a little green onion on each crisp wonton then proceed with searing the scallops:

Sprinkle the scallops with salt and cracked pepper. Over high heat, heat butter and olive oil in a frying pan, add scallops, turn after 20 to 30 seconds and add lemon zest. Allow to cook on second side for another 20 to 30 seconds.

Place one scallop on each prepared wonton; spoon a little of the pan juices over each scallop, garnish with finely grated lemon zest (use your microplane!)

Serve immediately with pre-dinner drinks.

Enjoy!

Recipe adapted from Donna Hay

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Stacked Pear Salads

Stacked Pear Salads

4 servings (recipe can easily be halved or doubled)

4 smooth skinned pears

2 to 3 cups water cress, baby field lettuce, arugula or baby spinach
1/2 cup toasted pecans, walnuts, or hazelnuts
1/4 cup crumbled blue cheese, or feta (I used reduced calorie feta)
simple vinagrette dressing (for this recipe skip the garlic if you usually use it. I used a commercial reduced calorie raspberry vinaigrette from the bottle.

honey (or agave syrup)

lemon juice

-Cut pears horizontally into three or four slices each. Use a knife to core the center pieces (they will resemble dougnuts.) Leave the stem on. Brush lemon juice on each cut side of the slices to prevent browning.

In a medium size bowl, toss the pecans, blue cheese, water cress (or tender greens of your choice) with the dressing until well coated.

Reassemble the pear, vertically, with the salad mixture between each slice. When assembled drizzle entire pear with honey; I used agave syrup instead of the honey ~ it measures more favorably on the Glucose Index than honey.

These are best made just shortly before serving. I hope you enjoy!

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Crispy Won Ton Chicken Stacks ~ Thai Style

Crispy Won Ton Chicken Stacks ~ Thai Style

As shared from the kitchen of Once Upon a Plate

4 servings, and easily multiplied

A great little starter or snack ~ you can make it as mild or as spicy as you like depending upon the heat and the amount of chili you add.

Vegetable oil for shallow frying

8 won ton wrappers

1 to 2 chicken breasts, cooked and shredded

1/2 cup fresh basil leaves *

1/2 cup mint leaves (optional) *

1/2 cup or more cilantro leaves *

1 fresh chili, mild or hot (your choice), slivered

2 tablespoons fresh lime juice

2 teaspoons fish sauce (or soy sauce)

2 teaspoons brown sugar

Optional Garnishes:

Thinly sliced scallions (green onions)

Sesame Seeds

Dark Sesame Oil

Crushed peanuts

* lightly packed

Method:

Heat oil in frying pan and fry won ton skins over high heat until crisp and golden brown, turning once. Drain on absorbent paper and arrange 2 won tons on each of 4 plates, set aside.

Combine chicken, basil, mint, cilantro and chili, divide evenly onto the crisp won tons.

Mix the lime juice, fish or soy sauce, and sugar until well blended. Drizzle evenly over each chicken stack.

Sprinkle with scallion slices, sesame seeds and/or a few drops of sesame oil if desired.

Recipe adapted from "Instant Entertaining"

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Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano

Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano
4 servings

1 eggplant
3 Roma, or other ripe tomatoes
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
sea salt and freshly ground pepper (coarse grind)
4 chicken breast fillets
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese

Preheat oven to 350* (F)

Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)

Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.

Arrange chicken breasts on top of each eggplant/tomato stack. (At this point I like to brush or spray lightly with olive oil.)

Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan. Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time.

(Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)

Garnish with additional fresh oregano or parsley if desired. Enjoy!


Recipe adapted from Donna Hay



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Nectarines Wrapped in Prosciutto with Balsamic Vinegar Syrup Drizzle

Nectarines or Peaches Wrapped in Prosciutto with Balsamic Vinegar Drizzle
4 servings
2 nectarines or peaches
6 slices prosciutto, halved
3 or 4 ounces arugula or other tender salad greens
1/2 cup balsamic vinegar
1/4 cup brown sugar
cracked black pepper
Method:
Cut each nectarine (or peach) into 6 wedges then wrap in the prosciutto.
Arrange greens on four plates, divide the wrapped fruit evenly among the plates.
To make Balsamic Syrup:
In a small pot or pan combine balsamic vinegar and brown sugar, place over high heat and boil until thickened. Cool slightly and spoon over the greens, sprinkle with the cracked black pepper and serve.

Recipe adapted from Donna Hay

Tarte Tatin á la Tomate - Tomato Tart

Garnish with fresh basil, serve warm or at room temperature.

It's best the day it's made ~ but I have no hesitation having a slice the next day!

Tarte Tatin á la Tomate - Tomato Tatin

Recipe inspired by Clothilde Dusoulier
Serves 8 as a starter, 4 as a main course.

Pâte Brisée (your favorite recipe), OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough


Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead.

I used a sheet of commercially prepared puff pastry, (thawed as directed on package.)

Preheat the oven to 350°F

Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil.
Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices.

Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly.

Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature).

Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around.
Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough.

Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan.

To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don't worry if some of the tomatoes stay in the pan, just arrange them on the tart.

Just before serving garnish with fresh basil leaves, snipped or torn if desired.

This is best served warm or at room temperature the same day it is made.

Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

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Lemon, Ricotta and Pea Pasta

Lemon, Ricotta and Pea Pappardelle Pasta

adapted from Donna Hay

Almost any shaped pasta can be substituted for the wide Pappardelli pasta ~ I also tossed in some cherry tomato halves at the last moment, though I didn't get a picture of it that way. It was a nice addition and one I would do again.

400 g (14 ounces) Pappardelle or other pasta

1/4 cup lemon juice

3 Tablespoons olive oil

1 cup peas (I use petite frozen, and just thaw them)

1/2 cup slivered mint leaves (I used basil leaves)

sea salt and cracked black pepper

500 grams (1 pound) fresh ricotta cheese

Grated Parmesan cheese to serve

* Optional: Cherry Tomato halves

Cook pasta in a large pot of salted water until al dente. Drain and return to the pot, reserving a little of the pasta water. Toss the pasta with all ingredients EXCEPT the ricotta (and reserved water).

After tossing, add ricotta and mix gently. If the pasta seems too "tight", add a little of the reserved pasta water.

Spoon onto serving plates and pass the grated Parmesan cheese.

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Recipe provides 4 servings.

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My favorite (somewhat more healthful) Pizza Crust so far

I've tried all kinds of whole wheat pizza crust recipes, most to mixed reviews. Some are just too heavy and dry, others flabby, or too sweet, and some just downright tough, or have all the charm and taste of a piece of cardboard.

After experimenting for a while with the proportions of whole wheat to white flour this one is my family's favorite, even kids like this one ~ and I'm so pleased to share it with you.

No rising time is necessary, also see tips below for making it ahead and freezing.
Favorite Pizza Dough using Whole Wheat Flour

From the kitchen of Once Upon a Plate

1 cup whole wheat white flour
2 cups all purpose flour
1 tablespoon fast-rise dry active yeast
2 tablespoon olive oil (may substitute vegetable oil of your choice)
1 teaspoon salt
1 to 3 teaspoons white sugar (I use 1 teaspoon)
1 cup warm water, about 110*

Method:

Preheat oven with baking stone 500 to 550 degrees (F) for at least 1/2 hour. *
See important note below.

Combine flour, salt, sugar and yeast in food processor fitted with metal blade, or stand mixer fitted with dough hook, pulse or blend for a moment until combined. Mix oil and warm water and add to flour mixture. If using food processor, process or until dough ball forms.

At this point you may form pizza immediately, or allow to rise for 30 to 45 minutes before shaping if that is more convenient. *

To form the pizza, stretch the dough as thin as possible, or roll out on a lightly floured board. It's your choice; make one large pizza, 2 medium, or several smaller pizzas.

Because we like a crisp crust, I prebake the pizza without any toppings for a couple of minutes, then remove it from oven, apply toppings then return to oven to continue baking until the crust is crisp and begins to brown. I use a pizza peel very lightly sprinkled with corn meal to transfer the pizza to and from the oven; a rimless cookie sheet, or thin, flexible cutting board also works well in lieu of a pizza peel.

* For my small family I usually make the entire recipe, then use the amount of dough I need immediately, and form the remainder of the dough into a ball, (or balls). Wrap each ball well in oiled cling film, twist to close and place the balls into a resealable plastic bag and place in the freezer for up to 2 to 3 months.

To use, remove from freezer and allow to thaw completely either in the refrigerator, or at room temperature, you can use it immediately upon thawing, or allow it to rise until doubled, then form the pizza dough.

* If you do not have a baking stone, preheat the oven to 375 degrees (F) and you bake the pizza on a metal baking sheet for 20 to 25 minutes, or until done to your liking.

If you try this recipe, I hope you enjoy it!

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Chicken Cakes (Spicy or Not) with Sweet Chilli Sauce

I used ideas from 3 recipes to come up with this one ~ I think it is the best of all. If you try it I hope you like it, too.

Chicken Cakes with Sweet Chilli Sauce* Drizzle ~ From the Kitchen of Once Upon a Plate
Makes about 10 medium or 20 small cakes (this of course will depend upon the size of the cakes you make.)
Note: For dinner salads to serve 2 or 3, I halve the recipe and use a small cookie dough scoop/portion scoop, it holds a volume of just under 2 ounces. That size scoop ~(with mixture leveled, not mounded) produces cakes which are about 1 3/4-inches to 2"-inches in diameter.

This is such a quick recipe to put together with the help of your food processor. You'll find the coconut cream makes these brown very quickly so to assure they stay juicy and flavorful without burning, brown them briefly in a pan (stove top), then transfer the patties to a sheet pan and finish cooking for a few minutes in a 325* (F) oven for about 5 minutes, or until they spring back when touched. With this two step cooking method you get the nice brown exterior without drying out the interiors while assuring that they cook through.

- About 12 ounces lean skinless chicken, roughly chopped (You can use boneless thighs, I usually use chicken breasts) *
- 1/4 cup loosely packed cilantro leaves, or fresh basil leaves, or parsley leaves
- 1 scallion (green onion), both white and green parts, finely sliced
- Finely grated zest of 1 lime or lemon (use your microplane)
- 2 tablespoons sweet Thai chilli sauce, from the bottle ~ I use Mae Ploy brand)
- 2 teaspoons fish sauce, or 1 1/2 teaspoons soy sauce
- 1 egg white
- salt and freshly ground black pepper
- ¼ cup coconut cream (I use Coco Lopez brand, from the can)
Optional --
- 1 clove garlic, finely minced or pressed
- Jalapeno, or other hot pepper, finely minced *

- Canola, or other flavorless oil for frying

* You can combine the minced hot pepper into the patties, but I prefer to offer them on the side in a small bowl with a spoon as some people are very sensitive/allergic to the heat.

Optional to serve:
Additional Sweet Chilli Sauce (I always drizzle this lightly over all), or Salsa, Guacamole, or Basil Oil.

I serve with roquet/rocket (arugula) and/or baby spinach leaves

Method:

Place all ingredients, except coconut cream and oil, in food processor fitted with the metal blad and pulse to a coarse purée. With motor running, add coconut cream mix until evenly combined.

Cook in batches:

Heat a lightly oiled, non-stick frypan and cook small scoopfuls* of mixture 2-3 minutes each side over medium heat until cooked through and springy to the touch. Serve on rocket leaves and accompany with Sweet Chilli Sauce, Avocado Salsa or Basil Oil

Notes:
These can be made and cooked up to a day ahead, then cooled, covered and refrigerated. When ready to serve reheat for just a couple of minutes in a hot oven, until heated through...but don't let them dry out. I tent them very loosely with a piece of foil to slow down the escape of steam while they are reheating.


* This recipe can also be prepared with raw prawn meat or raw fish.

If you are unfamiliar with Sweet Chili Sauce, here is what it looks like:

Mae Ploy Sweet Chili Sauce 10 Fl. Oz

Click link to learn more.

I keep it on hand always ~ it's NOT hot and spicy, rather mild and sweet; perfect for all ages and even sensitive taste buds.

It makes a terrific dip for egg rolls, spring rolls, cocktail meatballs, prawns, dim sum, chicken nuggets, and as a condiment for grilled chicken, meat or fish.

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Spicy Chicken* , Cucumber and Mint Salad

With huge thanks to Pam at "Sidewalk Shoes" for sharing this recipe from Donna Hay’s Magazine.

Spicy Chicken, Cucumber and Mint Salad
Serves 4

2 tablespoons vegetable oil
500g chicken mince (just over 17 ounces ~ so I just use a pound/16 ounces) *
3 cloves garlic, crushed
2 birdseye chillies, chopped*
1 1/2 tablespoons fish sauce*
2 tablespoons lime juice
2 teaspoons brown sugar
1 Lebanese or European ("hot house") cucumber, thinly sliced
1 red onion, thinly sliced
1/4 cup Vietnamese mint leaves*
1/4 cup spearmint leaves*
1/4 cup round mint leaves*

Heat the oil in a large frying pan or wok over high heat. Cook the chicken (or your choice of meat), in batches, for a few minutes-- until browned, break up any big chunks with a wooden spoon. Add the garlic and chilli and cook for 1 minute. Stir-in the fish sauce, lime juice and sugar. To serve, toss the cucumber, onion, and mint with the meat mixture.


* NOTES:

1.) You may substitute ground beef, turkey or pork for the chicken. I'm going to try it with prawns as well.

2.) If you don't care for fish sauce, substitute soy sauce (diluted with a bit of water), or perhaps Oyster Sauce.

3.) The first time I made this I substituted a fresh finely minced jalapeno pepper for the birds eye chilis ~ the second time I made it I used dried red chili flakes to taste, both worked very well in this recipe.

4.) I use a mix of common mints that grow in my garden, and cut the amounts substantially ~ 1/4 cup, loosely packed or less is plenty for our tastes ~ I just like a hint of mint.

Recipe adapted from Donna Hay's magazine.

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Pan Seared Salmon Filets with Sweet & Tangy Mustard Vinaigrette

Since I prepare salmon often, I like to prepare the salmon simply and liven it up with some sort of sauce. I devised this one after looking through a few cookbooks, and recipes on the internet. The sweet vinaigrette also compliments the slight bitterness of the mustard greens very well.

We really enjoyed it, 5 out of 5 stars. I've already been asked to make it again soon.

Do not hesitate to adjust the vinaigrette to your own taste ~ I increase the amount of mustard and don't use the entire amount of olive oil to cut fat and calories. Make it sweeter or more tart ~ whatever you think is best.

Grilled or Pan Seared Salmon with Whole Grain Mustard Vinaigrette
2 to 4 salmon filets (about 5 to 6 ounces each)
salt and pepper
2 Tablespoons Whole Grain Mustard
1 Tablespoons Dijon Mustard
2 ounces Red Wine Vinegar
1 to 2 Tablespoons Agave Syrup or Honey
1/4 cup Olive Oil, plus more for brushing on fish before cooking
Salt and pepper

Before grilling or searing salmon, prepare vinaigrette:

In a medium bowl whisk together mustards, vinegar and agave syrup or honey, slowly whisk in olive oil until mixture thickens. Finish with salt and pepper to taste.

If grilling, prepare grill to medium heat. If pan searing, heat pan over medium high heat. Brush both sides of salmon with olive oil, ightly season salmon with salt and pepper.

Grill or pan sear turning once, until just cooked through, but still juicy. Plate the fish on warm plates. Drizzle with Mustard Vinaigrette and serve hot.

Optional:

Top with Crumbled Oven Crisped Proscuitto bits:

Crisped Prosciutto

Preheat oven to 375 F. Place slices of Prosciutto di Parma on a low-rimmed baking sheet. Bake for 10 - 15 minutes then remove from oven and allow to cool slightly. Break into crumbles or shards. div>

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This time I served over mustard greens (saute sliced onion with garlic in a little olive oil), then added the chopped mustard greens and quickly sauteed in olive oil until just tender, but still bright green in color.

I also served pan roasted on-the-vine tomatoes.
If you try this recipe, I hope you love it!

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Fresh Strawberry Frozen Yogurt

Strawberry Frozen Yogurt
From the kitchen of Once Upon a Plate
Makes about 1 quart

Ingredients
3 cups hulled and halved fresh strawberries
1 to 2 Tablespoon fresh lemon juice
2/3 cup to 1 cup sugar or Splenda, depending upon how sweet the strawberries are, and how sweet you like your desserts
pinch salt (optional)
1/2 cup whole milk
1 1/2 cups full fat yogurt (if using low or non fat, then add 2 Tablespoons cream to enrich)

If using sugar, dissolve it with the lemon juice in a small pot over medium heat; allow to cool.

Place the strawberries, lemon juice, salt, and sugar-lemon syrup or Splenda in food processor bowl, fitted with metal blade. Process until smooth.

Add the milk and yogurt to food processor bowl, process until thoroughly mixed. Chill mixture in refrigerator for at least an hour (or several hours) before adding to ice cream maker.

This usually takes about 20 to 30 minutes to freeze in my Cuisinart ice cream maker.

Serve immediately or keep in freezer until served. *

Makes about 1 quart.


* Note: It is best to enjoy this frozen yogurt the same day you make it, as it will get icy if it stays in the freezer for more than 8 hours.

If you want to be able to store it longer and prevent it from getting icy, add a tablespoon of vodka or kirsch to the mixture right before churning.

Cream Cheese Filled Strawberries

This recipe first appeared in Martha Stewart Living a couple of years ago. So simple to assemble and they pay back big rewards for such easy prep.

Filled Strawberries
Yields 12 filled berries; recipe is easily increased

With an electric mixer whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes.
Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners' sugar.

Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops.

Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries decoratively.

Toast 1/4 cup sliced almonds in a 350 degrees oven until toasty brown, 3 to 6 minutes; arrange slices over filling.

The berries are best made just a few hours (or less) before serving, keep loosely covered in the refrigerator until serving time.

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Homemade Infused Vinegars

Homemade Infused Vinegars ~

Fun and easy to make; homemade infused vinegars can add variety to salads, as well as a piquant finish to sauteed chicken, fish and chops.

This time Lemon & Garlic, Basil, Red Pepper, Bay Laurel, and the smallest bottle contains Sage-Rosemary & Thyme. You can easily use this same method with many fruits and flowers ~ just make sure to always use organic, unsprayed fruits and flowers.


Garlic has a tendency to float, so I skewer the peeled cloves before inserting them into the bottle. I slice the lemon slices very thinly, roll them gently, then slip them into the bottle. I always add some tendrils of lemon rind as well, since it contains intense oils-- the thin tendrils will settle on the bottom of the container. (You can thread the lemon slices on a skewer as well, roll them and gently work them into the neck of the bottle, but I don't bother ~ it's fussy work.) :)

I keep my eyes open for unusual bottles, and wash them thoroughly before use. This little bottle with the wooden stopper originally held imported Italian Balsamic vinegar.

You can use any vinegar you like ~ I prefer using a lighter vinegar rather than dark. The most economical vinegar to use is plain white distilled vinegar, it is perfectly acceptable.

For the Bay infused vinegar I just pluck some young leaves from one of the bay bushes. If you don't have access to fresh you can use dry Bay leaves instead. I like to add a couple of whole Allspice berries (Juniper berries work well too), and a couple of whole Cloves to add a flavor twist to the Bay vinegar.

I thread the dried red peppers on a skewer as well but you don't have to use a skewer, you can just drop them into the bottle and add the vinegar; just shake the bottle gently once or twice a week as the vinegar ages to distribute the pepper throughout.

If you don't want to find or save bottles, you can usually find them for a reasonable price sometimes they will come with their own dispensing spout~ like this Italian bottle by Quatro Stagioni. The hand painted pepper bottle came complete with the metal spout ~ for $1.99 (from Ross). I bottled the Bay Laurel & Spice vinegar in a small Sake bottle, from dinner out recently ~ I used a sparkling wine cork for the stopper.

Once you bottle the vinegar, allow it to age and infuse in a cool dark place for at least a month ~ it will last indefinitely.

Fresh or dry Bay leaves hold up very well, but tender leaves such as fresh Basil will soon discolor and wilt in the vinegar during the aging process, so you may want to age it in a jar then strain out the fresh herbs after a month, then place in a pretty bottle with a label.

Red pepper vinegar will be very spicy within a few days ~ so you may want to strain and re-bottle far short of the 30 days. (Or just use it as a decoration in the kitchen area ~ it's pretty!) :)

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