Manchego Jam Twists

Posted on September 12, 2022 by Peg

Welcome to cooking school…Ready for a crash course? Temp me please with jam and cheese! But first, a little history lesson; so pull out your notebook. Manchego (used in this recipe) is a semi-hard cheese from the sheep of the central province of La Mancha, Spain; remember the windmills in Don Quixote? That’s the place. Back in November of 2004 (yep, that long ago far away time) Brenton was studying in Spain, so we all ventured over to enjoy a Spanish Thanksgiving. We hopped the train from Seville to Segovia one day to see that charming town, which is adjacent to the region of La Mancha. Needless to say, they served cheese on every corner and every café in between! That was my introduction to the wonderful world of Manchego. Let the games begin…I’ll take cheese for $1000 please.

The image above was captured by Brenton (with an authentic 35 mm camera, waaaay before the iPhone camera). This is the Alcázar of Segovia (Castle), dating from the early 12th century. The town is in the unpictured foreground, with the view of Castile and Leon region in the background.

Enough brain infusion for today. Now on to the recipe. My platters are always on call for hors d’oeuvres!

This is all you’ll need:

All purpose flour for dusting
1 sheet frozen puff pastry, thawed
2 Tbs strawberry jam
1 cup grated Manchego
1 egg
*Remember please that I am an unapologetic messy baker; evidence follows!

Here are the particulars:

Preheat oven to 400°.
Line baking sheet with parchment paper.
On lightly floured surface, roll out pastry to 12 x 14 inch rectangle.
Cut dough in half at center of short side.
Spread one half of pastry with jam.
Sprinkle evenly with cheese, reserving 2 Tbs.
Top this with other piece of pastry.
Press gently to adhere.
Cut with pizza cutter into 1/2 inch wide strips, about 18 pieces.
Twist each piece 4 to 5 times, pinching ends tightly.
Place on baking sheet.
In small bowl, mix egg with 1 t water.
Brush onto twisted pastry.
Sprinkle with remaining cheese.
Bake until golden, about 12 to 14 minutes.
Let cool slightly before removing from parchment.
Serve immediately.

Makes “18ish”.

Halloumi Za’atar Grilled Toast

Posted on August 31, 2022 by Peg

Yummmmm…za’atar, that delicious Middle Eastern herb seasoning. I was first introduced to this seasoning at the Old Spice Souk in Dubai. The year was 2013 and we took an abra across Dubai Creek where a purveyor invited me to smell it. Then he sprinkled it on a slice of grilled halloumi and I was hooked for life. Join me on this journey half way ’round the world! This halloumi toast is terrific cut into small squares for an appetizer, or halve the whole piece of toast and serve it for brunch.

4 Tbs olive oil
3 Tbs minced fresh parsley
1 Tbs minced fresh oregano
Zest and juice of 1 lemon
1 Tbs Za’atar seasoning
1/2 t ground pepper
8 oz halloumi cheese, sliced into 3/4” slices
4 slices hearty sourdough or strong wheat bread
1 clove garlic, halved
1 cup microgreens

Whisk together olive oil, parsley, oregano, lemon juice, za’atar, and pepper.
Brush both sides of halloumi and bread with oil mixture.
Grill halloumi and bread on both sides until charred, 1 to 2 minutes per side.

Rub one side of bread with garlic.
Top toasts with halloumi.
Drizzle with remaining oil mixture.
Sprinkle with lemon zest and micro greens.
Serves 8 for appetizers or 4 for brunch.

To the left is pictured a brunch serving of this wonderful toast, cut on the diagonal. I added bean sprouts, and pink salt to jazz it up a bit.

Slice and Bake Cheese Wafers

Posted on August 21, 2022 by Peg

School Days, School Days, Dear ole Golden School Days…Children arrive home “hangry”. So have this prepped and ready in your fanny pack (I hear they’re making a comeback!). I suggest forgetting the pecans for your grade schoolers, but that version may be nice for a dinner party app for friends, also fun to sprinkle with a bit of powdered sugar. Just thinking out loud. Food is meant to temp as well as to nourish. Perfect snack. Afterall, Life is Too Short for Dull Food! Go Bake it!

1 stick butter, sliced
2 cups coarsely grated extra sharp cheddar cheese
1/2 cup finely grated Parmesan cheese
1/2 t kosher salt, plus more for sprinkling on top
1/4 t cayenne pepper
1 cup all purpose flour
Garnishes may be powered sugar, pecan halves, sliced olives, thyme leaves.

Combine butter, cheeses, salt, cayenne, and flour in food processor.
Pulse several times until crumbly.
Process 30 seconds more until a mass forms.
Transfer dough to sheet of parchment paper.
Roll into log about 2 inches in diameter.
Wrap in the parchment and refrigerate for at least an hour, or overnight.

Preheat oven to 350 degrees.
Cut the chilled dough into 1/4 inch slices.
Arrange on parchment lined baking sheet.
Top with preferred garnish if you like.
Bake 12 minutes or until golden and crisp.
Immediately sprinkle with salt.
Transfer to wire rack to cool.
Wafers can be stored in airtight container for up to a week.

This cheese wafer is the good-time, slice and bake cousin of the cheese straw.
Keep a log of cheese wafer dough in the fridge, and in 20 minutes you have a delicious little treat.
Dough may be wrapped in parchment, then in aluminum foil, then placed in zip top freezer bag. It may be frozen for 3 months.

Potatas Bravas

Posted on September 30, 2021 by Peg

Back, oh, a decade or so ago, Brenton fell in love with the lifestyle and cuisine of Southern Spain. Upon her return to the grand USofA, we experimented with numerous recipes, based on her taste bud memories. One of our favorites, and a routine “go to” even in this decade is the Potato Frittata. It’s all about gaming your brain with a delicious amount of starch…and while we have you dancing around in that head of yours, here’s another starchy option, appetizer style, served all fancy! Here are the particulars!

Olive oil
2 diced plum tomatoes
1 garlic clove, minced
1/2 t thyme
1/2 t paprika
Pinch red pepper flakes
1/2 lb Yukon Gold potatoes, cubed

Cook tomatoes in olive oil until softened, about 2 to 3 minutes.
Add garlic, thyme, paprika, and pepper flakes.
Cook 3 to 4 more minutes.
In separate skillet, cook potatoes in olive oil until tender and golden, about 6 to 8 minutes.
Drain on paper towels.
Sprinkle with salt.
Serve in spoons over tomato sauce.
Drizzle with “aioli” sauce.

Sauce:
1/4 cup mayonnaise
3 Tbs olive oil
2 cloves garlic, pressed
In medium bowl, whisk together all three ingredients until well combined.
Refrigerate until ready to use.
Makes 20 spoons.

Chilled Corn Chowder

Posted on August 13, 2021 by Peg

Of all the items on a menu, soups grab my attention first; and the way they offer perfection in a bowl is, well perfect. I enjoy hot soup every month of the year; but a lot of folks only eat cool soups in the summer time. So put this little jewel of a recipe for cool corn chowder in your trapper keeper and chill out…a silly little nod to school beginning next week! Take in this glorious corn season and make an easy weekend lunch or appetizer.

1 Tbs olive oil
1 clove garlic, peeled and smashed
2 green onions, white and tender green parts, separated and chopped
3/4 t ground coriander
3/4 t ground cumin
3/4 t chipotle chili powder
4 cups fresh corn kernels (if not available, use frozen white shoepeg corn, thawed)
1 cup buttermilk
1/2 cup water
1/2 t salt
1/4 cup chopped cilantro for garnish

Heat oil on skillet over medium-low heat.
Cook garlic, white parts of onion, coriander, cumin, and chili powder.
Stir until garlic and onions are tender, about 3 minutes.
Add corn and cook, stirring occasionally, until tender, about 2 minutes.
Reserve 1 cup cooked corn.
Transfer mixture to blender.
Add buttermilk, water, and salt.
Purée until smooth.
Chill at least 1 hour.
Pour into demitasse cups.
Spoon in a bit of fresh corn on top.
Serve chilled, garnished with cilantro.
Makes 6 small lunch bowls, or 12 demitasse appetizer servings.

Avocado Sprout Toast Appetizer

Posted on August 6, 2021 by Peg

Who’s in the kitchen this weekend? Even the youngest, well almost, can create this yummy appetizer or breakfast. Yes this is a truly simple creation. But, hey…we’re not trying to impress anyone. It’s about making our family or guests feel comfortable; and trust me, this makes everyone feel just that! Remember that food is our common ground. So go out and have yourselves a wonderful weekend! Stay safe, well, and away from that nasty Delta Variant good people!

2 slices whole grain bread, toasted*
1/2 ripe avocado, gently mashed
Dash kosher salt
Dash pepper
1/4 cup alfalfa sprouts
2 t sunflower seeds
Wedge fresh lemon

Spread avocado on top of bread.
Sprinkle with salt and pepper.
Top with sprouts.
Sprinkle on seeds.
Squeeze lemon juice evenly on top.

Makes 8 Appetizers.
Excellent as breakfast as a whole slice of toast.
*My personal favorites are Ezekiel and Genesis, made by Food for Life.
Earthy tasting, in a great way.

Rosemary Cashews, revisited

Posted on June 7, 2021 by Peg

Monday is here; so let’s think about this! I try to begin each week and each day with a bucket full of patience and energy. But by 4 pm my bucket is running a bit low! To back up a moment, actually 7 years…TheDon and I found ourselves at the Ritz, Amelia Island; and each night the bartenders rotated the one in charge of taking care of the nuts…I know, I know…you’re thinking the human nuts, but this time it was literally nuts. These were a fav and we snagged the recipe. Like they say, “If it’s worth doing, it’s worth doing right”! Bucket empty? Grab a glass of cold iced tea and a palmful of nuts to refill. Try It; You May Just Like It! Have a Happy, Nutty Week!

1 lb unsalted roasted cashews
2 Tbs minced fresh rosemary
1/2 t cayenne pepper
2 t light brown sugar
1 Tbs salted butter, melted

Preheat oven to 350º.
Spread cashews on baking pan.
Toast 5 minutes, until warm.
In large bowl, combine all other ingredients.
Stir in cashews and toss to coat.
Return nuts to pan and heat 5 minutes.
Transfer to wax paper to cool until the rosemary mixture dries on the cashews.

Fried Brie

Posted on December 14, 2014 by Peg

Gathering the Goods!
©PEGhardee

Hunting for a bodacious appetizer to wow the fam this holiday? Brenton and I bagged this at a lovely little Mayfair bar in London. I came home determined to crack the code. Mighty Tasty…Just Saying. Softly melts that cheese and is delicious all the way down the hatch!! Not much prep work. But…please dispose of the used oil properly. Just trying to do my minuscule part to protect our earth and its’ waters.

1 small wheel of Brie*
1/2 cup Panko
2 egg whites
1/2 cup olive oil

Cut Brie into quarters.
Pour Panko into shallow bowl.
Beat egg whites together in small shallow bowl.

Heat olive oil in small sauce pan until hot.

Dip cheese wedges in egg white, and then in Panko, coating thoroughly.
Place 2 or 3 wedges at a time in hot olive oil 1 minute on each side.
Place on paper towel to drain.
Repeat with remaining wedges.
Serve with crackers or apple slices.
*This also works well with wedges of Manchego cheese.

©PEGhardee

Bacon and Grits Fritters

Posted on December 9, 2014 by Peg

Ta Da…The Finished Product!

We’re not counting calories today! Although if you stick with just one or two…no harm, no foul. Who thought grits could get any better? Well, this is so next level. Attempting to come up with new ideas for appetizers for holiday entertaining? Here you go babe. Leave your love life to chance, but not your cooking. Also perfect for a low key, or high key grazing brunch. Hello delicious!

4 cups milk
1/2 t salt
1/2 t pepper
1 cup uncooked quick-cooking corn grits
1 1/2 shredded sharp cheddar cheese
6 strips precooked bacon, heated and crumbled
3 green onions, finely chopped
2 eggs
1/4 cup water
2 cups Panko bread crumbs
Vegetable oil for frying

Step One…Cooking the Grits.

Spray a large casserole dish with Pam, and set aside.
Bring milk, salt, and pepper to boil in large sauce pan.
Gradually stir in grits, stirring constantly.
Reduce heat to low.
Simmer, uncovered 5 minutes, stirring frequently, until thickened.
Add cheese, bacon, and onions.
Stir until cheese is melted.
Transfer to prepared casserole.
Cover and refrigerate at least 4 hours or overnight.

Prepared Scoops of Chilled Grits Ready to Fry.

Scoop out with a spoon and shape into 1 or 1 1/2″ balls.
Beat eggs and water with a fork in small bowl.
Place Panko in small bowl.
Heat 3 inches of oil in heavy saucepan over medium high heat.
Dip the grits balls into egg mixture.
Then roll in Panko.

First Side Cooking.

Turned Over and Other Side Frying.

Place in hot grease.
Repeat frying in batches.
Cook 1 1/2 minutes on first side.
Then turn fritter over using tongs and cook other side.
Drain on paper towels.
Serve warm for best flavor.

Makes 32 fritters.

Lima Bean and Pecorino Romano Crostini

Posted on May 15, 2013 by Peg

Gray sent me this fab appetizer recipe last week. Not certain where she discovered it. I tweaked it a bit to suit my taste and found it quite wonderful…great for spring and summer with the additional lemon zest, lemon juice, and fresh herbs from the garden that I added. Thank you Gray for sharing!

1 loaf rustic or Italian bread, cut into 1” x 1 1/2” pieces
1 Tbs olive oil for drizzling on bread

Zest of 1 lemon
Juice of 1 lemon
1/4 cup olive oil
3 Tbs hot water
1 pound frozen baby lima beans, cooked and cooled
1/4 sweet onion, minced
1 Tbs chopped fresh oregano
2 Tbs chopped fresh parsley
1/8 t salt
1/4 t pepper
Wedge of Pecorino Romano cheese, shaved with a vegetable peeler in to thin ribbons

Preheat oven to 350°.
Place bread pieces on baking sheet.
Drizzle with olive oil.
Bake 12 minutes until crispy.
Remove from oven and place on serving tray.

In small bowl, combine lemon zest, lemon juice, oil, and water.
Set aside.
In food processor, puree lima beans, onion, oregano, parsley, salt, and pepper for 20 seconds.
Add lemon-oil mixture, and process 30 seconds until smooth.
Scrape mixture into a small bowl.
Cover, and let stand at room temperature for 30 minutes while flavors develop.

To serve, spoon lima bean mixture on top of crostini, and top with cheese shavings.

Lima bean mixture may be made several hours ahead and left at room temperature. Top crostini with mixture as close to serving time as possible.

Makes 40 pieces.

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