Alain Ducasse's Gougères

 From Food & Wine

They are delicious little French cheese puffs!

Ingredients : 

1/2 cup water

1/2 cup milk

1 stick (4 ounces) unsalted butter, cut into tablespoons

Large pinch of coarse salt

1 cup all-purpose flour

4 large eggs

3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling

Freshly ground black pepper

Freshly grated nutmeg

Directions:

Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes. Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350°F oven until piping hot.

Note: When making the choux pastry, be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.

Spanish Croquetas

Based on the recipe from Leslie Zubeldia's Spanish Cookbook

Ingredients:

2 Tbsp oil

3 Tbsp of butter

3 or 4 Tbsp of flour

3 cups of milk

Filling of choice (chopped)

    Hard-boiled eggs

    Jamon serrano

    Chorizo

    Shredded chicken

    Sauteed mushrooms

    Shrimp (cooked)

    White fish (cooked)

2 eggs

Breadcrumbs

Salt

Oregano

Paprika

Garlic Powder

1 quart of oil (for frying)

Directions:

In a pot, melt the oil and butter together. Add in the flour gradually and mix in with a wooden spoon. Slowly add in the milk little by little, bringing to a boil to thicken the bechamel. The resulting bechamel should be VERY thick. This can take awhile, depending on your stove and other factors, it can take over 45 minutes. Mix in your choice of filling and cool prior to putting in the fridge. Let set for at least two hours, but ideally overnight. 

With two spoons, take the chilled filling and form them into rounds, roughly the size of a medium egg. Finish the formation with your hands. In a shallow bowl, mix the eggs together. In a separate bowl, mix together the breadcrumbs and spices. Roll the formed croquetas in the breadcrumbs, then the egg, and again in the breadcrumbs, making sure they are fully covered on all sides (the first breading is optional and can be bypassed if desired). If you have prepared the croquetas in advance, cover with a damp clean towel to prevent them from drying out. 

For deep frying; In a large pot, heat the oil until hot (you can test this with a small morsel). Fry in batches until golden brown. Serve immediately while warm and top with parsley.

For pan frying: In a large pan, heat a layer of oil until hot (you can test this with a small morsel). Fry in batches until golden brown, turning to ensure both sides are cooked. Serve immediately while warm and top with parsley.

Original Recipe:

Creamy Mediterranean Tomato White Bean Skillet with Flatbread

Inspired by @nourishing.amy and flatbread recipe from Inspired Taste 

Ingredients:

1 eggplant, cubed

1 red onion, diced

1 cup cherry tomatoes, sliced in half lengthwise

3 cloves of garlic, sliced

Salt

Thyme

1 can white beans

1 can coconut milk

1/2 tube of tomato paste

1 jar red pesto

2 Tbsp balsamic vinegar

2-3 cups spinach

Pine nuts (for topping)

For the flatbread:

2 cups (260g) all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon fine sea salt

2 tablespoons olive oil

1 teaspoon pure maple syrup or sugar

3/4 cup (175ml) cold water

Vegetable oil for cooking

Directions:

Sautée the eggplant and onion over medium heat in some oil until softened. Add in the tomatoes and garlic and cook for a couple minutes. Season with salt and thyme. Add in the rest of the ingredients, except for the spinach and pine nuts. Bring to a simmer and let it cook for about 10 minutes. Mix in the spinach and remove from the heat. Top with pine nuts and enjoy with flatbread.

For the flatbread: 

In a large bowl, whisk the flour, baking powder, and salt together until well blended. Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary). Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.

Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread. Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side. Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.

Feta Spring Flatbreads

From Myriad Recipes

 

For the Flatbreads

1 2/3 cups flour

1 1/2 tsp baking powder

1 cup Greek yogurt

For the Filling

1/2 cup feta, crushed

2 Tbsp cream cheese

Handful of mint leaves, finely chopped

1/2 cup frozen spinach thawed and chopped, with any excess water squeezed out.

2 garlic cloves, minced

1 teaspoon black pepper

 

Directions:

In a large bowl, add in your flatbread ingredients. Mix until combined and then knead for 5 minutes until you have a bouncy soft dough. Add more flour if the dough is too sticky. Cover with cling film and set aside while you make your filling. 

Place all of your filling ingredients into a bowl and combine thoroughly (make sure all the water is strained out of the spinach before adding it to your mixture). Set aside. Once your dough has rested, knead it again for 30 seconds and then slice into 4 equal-sized pieces. Take one dough ball and lightly flatten with your fingers until its around ¾ inch thick. Place a large scoop of the filling into the centre of the dough and then bring in all the corners of the dough into the centre, around the feta mixture, and seal the parcel. Turn the parcel over face down and flatten out the dough with your fingers until the flatbread is around ½ inch thick. Set aside with a sprinkle of flour and repeat for the other flatbreads. 

Place a non-stick dry pan on medium to high heat. Gently place your flatbreads into the pan and fry for 3-5 minutes on each side. Keep an eye on them. Flip them over when they are golden-brown. Serve while they're warm and enjoy!

Savory Palmiers

Ingredients:

2 sheets of puff pastry, thawed from the freezer

1 small jar of green pesto (or homemade)

1 small jar of sun-dried tomatoes

1 small wedge of parmesan cheese

Directions:

Preheat the oven to 425°F. Drain the oil from the sun-dried tomatoes. This oil can be discarded or used as a base for a vinaigrette. Finely chop the tomatoes. Unroll 1 sheet of puff pastry, with the long edge closest to you. Spread the tomatoes evenly across it. Grate some parmesan over the tomatoes. Tightly roll the two long edges of the pastry until they meet in the middle. This will give you a long "log". Cut the log into 1/2 inch pieces. Place the cut side on the surface of a parchment or silipat lined baking sheet. Flatten the swirls gently. Repeat for the second puff pastry sheet, but instead spreading pesto onto the pastry in the place of the chopped tomatoes. Grate more parmesan on top of all the palmiers prior to baking. Bake 10-15 minutes or until crisp and golden-brown. These work great as Christmas party appetizers since they are red and green!

Spinach Artichoke Dip

Ingredients: 

1 block cream cheese, softened

1 cup mayo

1 pint sour cream

1 package frozen spinach, thawed & drained

1 small jar of artichoke hearts, chopped

1 package Knorr leek or onion dry soup mix.

Directions:
Combine all. Serve with chunks of bread, pita chips, or crackers.

Note: the dip is best if made a day - or at least a few hours - before serving

Ruthie's 7-Layer Bean Dip

Layer in a low bowl:

1. 2 cans of Frito bean dip (regular flavor)

2. 3 ripe medium avocados

3. Mix together - 2 Tbsp or less of lemon juice, 1 c of sour cream, 1/2 c of mayo, and 1 pack of Lawry's taco seasoning

4. 1 small can (3.8 oz) of black olives, sliced

5. 3 firm Roma tomatoes, diced w/ seeds removed

6. 3 green onions, chopped

7. Grated cheddar cheese

Dumplings

 From Haylee Luo

Note: None of these measurements are entirely exact, feel free to adjust as necessary 

Ingredients:

1 package of dumpling wrappers

1/2 of a small cabbage, chopped into small pieces

1 Tbsp salt

3-4 green onions, sliced

1 lb ground pork (Jimmy Dean sage, or your favorite kind)

2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp fresh ginger (grated or finely diced)

Neutral oil (for pan frying)

Directions:

Mix the salt and cabbage together. Let sit until the cabbage juice starts to come out. Continue to agitate and press the cabbage until all of the water is extracted from the cabbage. Drain. Add the green onions and pork to the cabbage. Mix until well combined. Add the soy sauce, sesame oil, and ginger. Mix until incorporated throughout. Place about a tablespoon of filling in the center of a wrapper. Wet the edges and crimp/fold the edges as desired. Heat a pan (that has a lid) with a drizzle of oil. Add dumplings in a single layer and fry until bottoms are golden brown. Add several tablespoons of water to the pan and cover. Steam until cooked through, about 5-6 minutes. Repeat as necessary with remaining dumplings. The dumplings can be boiled or steamed as well.

Soy Dipping Sauce:

1 tsp sugar

1 Tbsp hot water

2 Tbsp soy sauce

1 tsp rice vinegar

1 tsp garlic, minced

1 tsp ginger, grated or minced

1 tsp sesame seeds

1/2 tsp sesame oil

1 tsp red pepper flakes (optional)

Peanut Dipping Sauce:

2 Tbsp peanut butter

1/2 Tbsp water

1 tsp soy sauce

1 tsp rice vinegar

1 tsp honey or sugar

1 tsp garlic, minced

1 tsp sesame oil

1 tsp siriacha (optional)

Other filling variations:

Kimchi

1 1/2 cups of kimchi, chopped - squeeze excess liquid or else the dumplings will be soggy! Cornstarch can also be added to bind excess liquid.

1/2 package of firm tofu, crumbled

1 bag of bean sprouts, blanched and chopped

1 egg

3-4 green onions, sliced

2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp ginger 

1/2 Tbsp garlic, minced

2 tsp salt

Japchae

1 Onion, sliced thinly

1 Red Pepper, finely diced

1 bunch of spinach

2 shredded carrots

2 cups of cooked japchae, chopped (sweet potato noodles)

1 lb ground pork

1 egg

3-4 green onions, sliced

2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp fresh ginger

1/2 Tbsp garlic, minced

2 tsp salt

(Note: Sautee the veggies in some oil with salt and pepper, ensure all liquid is expelled before you mix in the rest of the filling ingredients.)

Crab Cakes with Homemade Tartar Sauce

Adapted from a Pinterest Recipe


For the Tartar Sauce

Ingredients

1 egg yolk
2 tsp lemon juice or white vinegar
1 tsp Dijon mustard
1/2 tsp salt
3/4 c canola oil (or other neutral flavored oil)
Dill relish or dill pickles, diced very small

Directions

In a medium bowl, incorporate the egg yolk, lemon juice, mustard and salt until smooth. Using a whisk, mix in the oil. This should be done very gradually, if you do it too fast, it will not emulsify and "break". Continue alternating between drizzling in oil and whisking until the sauce has a thick, creamy consistency. You have successfully made your own mayo! If you are making the crab cakes that follow, reserve 1 Tbsp. Add in the relish to taste, about 5 Tbsp. Refrigerate 15-20 min to allow the flavors blend together.

Note:
This recipe will yield about 1 cup of mayonnaise. The full amount can be turned into tartar sauce or put to other uses. I like to use 1/2 as tartar sauce and save 1/2 for regular mayo throughout the week.


For the Crab Cakes

Ingredients

8 oz imitation crab meat
1 egg
1 Tbsp mayonnaise
1 tsp dijon mustard
1/3 cup of panko or breadcrumbs
1 tsp garlic
1/2 tsp paprika
1 tsp cayenne
3 green onions, roughly chopped
2 Tbsp olive oil
Salt and pepper to taste

Directions

In a food processor, combine all of the ingredients until desired consistency forms. I like mine a little chunky, about 10 pulses or so. Form into small patties or balls and fry in a preheated pan with oil. Cook until crisp and golden brown, about 3 min on each side(s). Enjoy with the lovely tartar sauce you made earlier!

Garlic Cheese Bread

From the Old Spaghetti Factory

Ingredients

6 oz salted butter, softened
8 oz cheddar cheese, grated
2 oz Mizithra cheese, grated
1/2 oz Romano cheese, grated
2 tsp garlic, minced
4 scallions, roughly chopped
Salt and pepper
1 large loaf of French bread, cut in half horizontally

Directions

Preheat oven to 400. In a food processor, combine butter, cheeses, and garlic. Process until mixture is smooth. Add scallions and pulse until combined. Season with salt and pepper. Spread mixture onto bread and place on a baking sheet. Bake for 10-12 minutes, or until bubbly and golden brown.

Michelle's Breadsticks

From Michelle Richards

Ingredients

1/3 c butter, melted
3 1/2 tsp baking powder
2 1/4 c flour
1  Tbsp sugar
1 1/2 tsp salt
1 c milk

Directions

Preheat oven to 450. Pour the melted butter into a 9x13 or bar pan as long as it has sides on it. Combine dry ingredients. Mix in milk until dough clings to a fork. Turn onto a well floured surface and knead about 10-20 times. Roll out into a rectangle to fit the pan you are using. Cut into about 36 pieces. Bake for 15-20 min, or until golden brown.

Cheesy Bread

From The Boat/Clearman's Galley and Northwood's Inn

Ingredients

1/4 lb grated Cheddar Cheese

1/2 oz grated Romano cheese

1 1/2 sticks butter, softened 

1/4 tsp garlic powder

1/4 tsp Hungarian Sweet Paprika + Additional to Top Bread With

1/2 tsp Worcestershire sauce

1/2 inch Slices of Crusty Bread (Like French Bread)

Directions

Whip the butter for a few minutes, until nearly doubled in size and light in color. Add Cheddar cheese, Romano cheese, garlic powder, paprika, and Worcestershire sauce to the whipped butter. Stir until combined, using either the kitchen aid mixer or a large spoon. Spread a thin cheese mixture on white bread slices. Sprinkle with paprika. Place on foil lined pans. Preheat oven broiler. Broil in batches until browned and bubbly. Leftover spread can be stored in a Tupperware container in the fridge. Before using, let the spread come to room temperature.

Guacamole

Ingredients:

3 Avocados - Peeled, Pitted, and Mashed

1 Lime, Juiced

1 tsp of Salt

½ Cup of Diced Onion

3 Tbsp of Chopped Fresh Cilantro

2 Tomatoes Diced

1 tsp of Minced Garlic 1 tsp of Cumin 1 tsp of Mayonnaise Directions: In a medium bowl, mix avocado, salt, and lime juice. Incorporate other ingredients until combined. Refrigerate 1 hour for best flavor, or serve immediately.

Pimento Cheese

From My Regional and World Cuisine Class

Ingredients:

2 Cups of Shredded Cheddar Cheese
1 8 Oz Pkg of Cream Cheese
1/2 Cup of Mayonnaise
1/4 tsp of Garlic Powder
1/4 tsp of Cayenne Pepper (Optional)
1 Jalapeño, Seeded and Minced (Optional) 4 Oz Diced Pimento, Drained Salt and Pepper to Taste Directions: Combine all ingredients until thoroughly combined. Serve with club crackers.

Philipino Egg Rolls

From Pilar Fonbuena

3 lbs ground beef
3 lbs ground pork
salt
pepper
garlic powder
5-6 cloves garlic, minced
1 onion, chopped - if you refrigerate it you won't cry when you cut it
fish sauce
2 lbs frozen peas and carrots
1 1 /2 cups raisins

Brown ground beef and ground pork with salt pepper and garlic powder to taste. Drain fat. Saute garlic and onion in a large pot. Add the browned meat to the pot. Add a few dashes of fish sauce, raisins, peas and carrots and warm thoroughly.

Wrap in spring roll shells available at asian markets, wei-chaun brand is good. Cook in oil turning at least one time.

Makes about 100 spring rolls

Clam Dip

4 cans chopped clams
1 8 oz pkg cream cheese at room temperature
1 1/2 c sour cream
1/2 c minced parsley
2 shallots, minced
3 T minced chives
juice of 1 lemon
1 t worcestershire sauce
pinch cayenne pepper
salt

Rinse and drain clams, removing excess water. Blend cream cheese and sour cream in large bowl. Stil in parsley, shallots, chives, lemon juice, worcestershire sauce and cayenne. Fold in clams and taste. Season with salt and more lemon juice, worcestershire sauce and cayenne as needed. Cover and chill for 1 hour before serving.

Nacho Dip

8 oz Velveeta Mexican
1 can cheddar cheese soup
1 can cream of mushroom soup
1 large onion, chopped
2 large tomatoes, chopped
8 oz picante salsa
1 small can chopped green chiles

Put all ingredients in crock pot. Heat until heated through and onion is soft. Enjoy with corn chips.

Ranch Dressing Mix

Another favorite from Kathleen Magnusson

2 tsp instant minced onion or 1/2 tsp onion powder
½ tsp salt
1/8 tsp garlic powder
1 Tbs. parsley flakes

Mix with 1 cup buttermilk and 1 cup Mayonnaise

*For a vegetable or chip dip, use:
1 cup sour cream and 1 cup Mayonnaise instead

Veggie Bars

From Kathleen Magnusson

2 tubes crescent rolls (Pillsbury refrigerated kind)
2 - 8 oz. cream cheese softened
¾ cups mayo
½ cup sour cream
1 pkg. dry Ranch dressing mix
2 cups of cut up vegetables of your choice
1 cup of shredded cheese of your choice

Press the 2 tubes of crescent rolls into a jelly roll pan and bake at 375 degrees for 8-9 min. Then cool. Combine cream cheese, mayo, sour cream and Ranch dressing together until smooth. Spread over cooled crust. Then add any vegetables you would like over the cream cheese mixture. I usually shred carrots, slice radishes, cauliflower, broccoli, celery and red onion. Then sprinkle with shredded cheese. Press the veggies and cheese down a little into the cream cheese mixture. Cover and refrigerate for an hour or so. Cut into bars and serve

Cheeseball

3 - 8 oz cream cheese
1 bunch green onions, chopped
1 tsp garlic salt
2 tbs worcestersire sauce
2 small packages Budding beef, chopped (thin sliced meat for sandwiches)
1/2 c sharp cheddar cheese, shredded
1/2 c chopped nuts

Mix all ingredients except nuts and form into a ball. Roll in chopped nuts and enjoy with crackers.