Cucumber Feta Cheese Crostini - Delish!

Summer is smoky here in British Columbia but prior to being smoky I managed to make a few appetizers in the great outdoors for a few glorious summer parties.  Here is an appetizer that is so delicious, so addictive and so easy to make.  If you are going to a party or having one, these babies are easy to whip up in advance and are a hit!

1 baguette, 8 tsp. olive oil, 1/2 tsp. garlic powder, 1 small package of feta cheese, 1/2 tsp. of lemon juice, salt and pepper, 1 small cucumber thinly sliced.

Slice baguette into 1/4-1/2 inch pieces.  Brush one side of each baguette piece with the olive oil and sprinkle with little bit of salt and garlic powder.  Put into a 400 degree oven on a cookie sheet and bake for about 5-8 minutes (or until you like the crispness of it).

Take out and cool down.

In a bowl mix together feta cheese, lemon, salt and pepper and a little more olive oil if you like.  Spread over each baguette and top with cucumber and a bit of salt if you like.  Always make sure you taste your concoction to add whatever more you might like.  XO

Balsamic Roasted Tomato, Brie, Basil Picnic Sandwich

This looked absolutely gorgeous when I cut it up for a teacher's appreciation day at our kids' school. The ingredients are not to the t, so feel free to add a little more of this or that.   Get a nice big loaf of French Bread slice length-wise and butter lightly.  Then make a pesto mayo mixing 1/4 cup of pesto and 1/4 cup of mayo and spread on bread slices.  Layer bottom layer of bread with basil leaves and top with slices of balsamic roasted tomatoes and slices of brie cheese.   Assemble sandwich, wrap in tin foil and put into the refrigerator over night so the flavours mingle and bread slices nicely.   When you're ready to serve gently cut sandwiches in 2 inch slices and arrange flat on a nice platter or plate and decorate with parsley.

To roast the tomatoes:  Heat oven to 350 degrees.  Slice four fat tomatoes and put into a casserole.  Add a little garlic powder, salt, pepper, 2 tablespoons of balsamic and 2 tbsp. of olive oil.  Gently make sure all the tomatoes are covered in mixture and roast for about 1 hour.  Feel free to check on the tomatoes from time to time and marinate them.  Cool them first and then layer them in the sandwich.

Mini Bacon Cheesecakes

I got this yummy recipe idea from the May 2012 Food Network Magazine. I just improvised a little, but they are fabulous, and what a cool take on a savory cheesecake. Here ya go: 1 package of frozen mini tart shells. I had 18, but there was enough batter for at least 24 tart shells. Bake the shells first and according to the package or you will be sol. :) Cook 4 pieces of bacon.  Batter: 1 package of Philly cream cheese, 2 eggs, 2 slices of bacon cooked and chopped  up, 1/8 cup of sugar 1 tbsp. of all-purpose flour.  Cream all of the above batter ingredients together, but add only 2 slices of chopped bacon to the batter reserving two for garnish.  Once the shells are nice and toasty brown, put about a tablespoon of batter into each shell and bake at 375 for about 15-20 minutes until the batter is set. Then garnish with the other two pieces of chopped bacon. Cool and put into the fridge for a couple of hours.  Finally take pictures of everyone's faces when they eat these magnificent appies and send their photos to a weird magazine....

Potato Puffed Pastry Appies or Perogies in Puffed Pastry

Oh my these are delicious and so easy. My friend Smith thinks puff pastry is amazing. She wraps it around marinated fruit, left over meat, mashed potatoes and cheese. She buys a brick of it at the grocery store, thaws it out, and rolls it out on a floured surface to whatever size she wants. Then she cuts it into squares or circles stuffs it or tops it, bakes it, serves it and impresses everyone.

She whipped up this little appie with some left over potatoes she had.

3 cups of mashed potatoes, 2 chopped green chilies seeded, 1 cup of Monterey Jack cheese, 1/4 cup of chopped black or green olives, 2 small eggs, or one large egg, salt and pepper. Combine all of the above ingredients and put aside. Roll out pastry pretty thin but on a floured surface then cut out 2 inch round circles. Fill the centre of one circle and top with another one. Then using fork prongs, gently press and seal the edges all around and put onto a cookie sheet for baking. Bake at 400 degrees for about 15 minutes - or util just nicely brown. Put on a plate with a paper towel and serve. You can make these in advance, just reheat on low.

Now just think of the potato + fillings you can put together if you don't like olives.
What about sundried tomato and potato; potato, onion, and cheddar; potato, butternut and carmelized onion; potato, pesto and pinenut; potato with leek; sweet potato and goat cheese? Oh my gosh, the combos are limitless! Enjoy!

Edible Parmesan Salad Bowls!

OK - these are just simply gorgeous, easy to do and most impressive. Of course when trying anything unusual like this, you might worry that it won't work out. Well, keep practicing and eventually it will look like a bowl. It took me a couple of tries...I made some of them too big so they looked a little floppy. But I fixed that and broke off the uneven pieces and ate them! Also, if it looks more like a plate than a bowl - who cares! Just put the salad in the bowl. Now here is the secret to making a successful Parmesan Bowl. Cut individual squares of parchment paper to put the cheese on. That way when you take them out of the oven, you only have to pick up the parchment paper with the cheese on it and lay it over an inverted bowl. Easy removal. That was my mistake. I used a spatella to remove the cheese and it bunched up (though it was still amazing). Serve these salad bowls when you have people over tonight for dinner - they will think you are amazing!

1. grate about 1 1/3 cups of fresh Parmesan (not the powdery canned cheese).

2. cut up four parchment paper squares and put onto a cookie sheet

3. Put 1/3 of a cup of grated Parmesan on each parchment paper square and make into a nice even circle (if you need to grate more cheese then do).

4. Put into a 325 degree oven and let it just melt (about 2-3 minutes - maybe even longer if need be...don't worry)

5. When it's a nicely melted consistency, pull the cookie sheetout of the oven and lift one of the parchment paper squares up and lay the cheese side over an inverted 5inch bowl or rounded coffee cup which I think might be better. Repeat the process with three more bowls/coffee cups and with a paper towel, blot the excess oil and shape the bowls with your hand.

6. Let cool for five minutes or so take a deep breath and gently remove each Parmesan salad bowl from it's mold,put onto invididual plates and fill with your favourite salad. There you go, easy, takes about 10-15 minutes total, and you'll be a star! My whole family loved them and they said they "looked fancy!"

Pizza Toppings for Pan Fried Pizza a la James Barber

Pancetta, Hazelnuts, and Garlic Pizza: In a small skillet over low heat, cook 1 cup diced pancetta (Canadian Superstore has nice perfectly salted pancetta) in one tbsp. of olive oil for 1 minute. Add 1/2 cup skinned, chopped hazelnuts and 2 cloves of thinly sliced and chopped garlic. Heat gently until nuts toast lightly. Then add 1 clove minced garlic, 1 tbsp. chopped fresh parsley, salt, and pepper. Brush dough with 2 tbsp. of fat from the pan, and top with 6 ounces grated mozzarella and the pancetta mixture.

Smoked Turkey and Fontina Pizza: In a skillet, saute 3 large thinly sliced yellow onions in 1 tbsp. each butter and walnut oil until lightly browned. Spread over dough and top with 1/3 pound each julienned smoked turkey breast and diced Italian Fontina cheese, salt, pepper, 1 tbsp. of additional walnut oil.

Shrimp Ceviche

1 ½ - 2 pounds of uncooked fresh shrimp, 2 - 3 chopped avocados, 2 chopped up yellow/red peppers, 1 chopped cucumber, ½ cup of fresh lime juice, ½ cup of lemon juice, 1/4 cup of orange juice, 1/2 cup of chopped red onion, 1 cup of fresh cilantro leaves, 1 tbsp. of chipotle spice – or instead you can buy one serrano chili (add seeded and chopped. You can get at Mexican store), 1 tsp. of sugar, 3-4 tbsp. Of tomato sauce, 1/2 tsp. of salt.
First put the shrimp into a bowl with lime and lemon juice and put into the refrigerator for about 3 hours. The acid of the juices will cook the shrimp. Then add all of the above ingredients mix together and put back into the fridge for another hour. Serve with some nice baked tortilla chips. ***Last April tomatillos were in season and I added a few of these.

***If you like you can add 4 chopped up tomatoes too – it will taste just as good.

Fantasticly Yummy and Rustic Zucchini Tart

Heat 3 tbsp. of unsalted butter and stir in 1 tsp. of basil and then 2 cups of sliced onions and garlic. Sauté for 5 minutes. Add 2 ½ cups of zucchini and sauté until liquid is gone - 5 minutes. Spread 1 cup of mozzarella over an already made and baked pastry shell and top with zucchini mixture. Bake in the oven for a further 5-10 minutes. Very delicious. Slice up and serve.

My Cheese Torte a Delish Recipe I Lifted from the Wedgewood Hotel And Am Making This Weekend

(lifted from the Wedgewood Hotel Kitchen...)
1 cup of asiago cheese (put in shredder of food processor and shred), 1 cup of mascarpone cheese, 1 cup of dry curd cottage cheese, ½ cup of pesto, ¾ cup sundried tomatoes in oil. Drain the sundried tomatoes and put into the food processor and chop very fine. Set aside. Then mix all three cheeses into the food processor and don’t be afraid to over mix. Set aside. Divide the cheese mixture into three equal parts. Set aside. The first 1/3 of the cheese mixture, put back into the food processor with the sundried tomatoes and mix thoroughly. Spread on the bottom of the 8” spring form pan. Set aside. Take the next 1/3 of the cheese mixture and put in the food processor with 1 tbsp. of mayo or Miracle Whip and mix again. Spread on top of the first layer of the cheese mixture in the spring form pan. Take the last 1/3 of the cheese mixture and put in the food processor and mix it with the pesto sauce. Spread that layer on the top of the other cheese layer in the spring form pan. Put in the freezer to get pretty solid, but not frozen. Cut into wedges (pardon the pun) and wrap each wedge with Saran Wrap and put in the freezer. This freezes well l and fantastic for when you need something gorgeous and delicious to spread on crackers or a nice fresh baguette.

Cranberry Gorgonzola Appetizer Tart

This is an amazing appie my Aunt made this weekend when the girls in my family met up for our annual Christmas luncheon. It is a recipe from Ocean Spray and worth every bite let me tell you!

1 refrigerated pie crust (from 15 ounce pack) at room temperature, 8 ounce pack of cream cheese, softened, 1/2 cup crumbled Gorgonzola cheese, room temperature, 2 tbsp. milk, 1 large egg, lightly beaten, 2/3 cup of dried cranberries (craisins by Ocean Spray), 2 tbsp. chopped green onions, 2 tbsp. of chopped pecans.

Heat oven to 450 degrees. Prepare pie crust as directed on package for one crust baked shell using a 9-inch tart pan with a removable bottom. Trim excess pie crust even with the top of the pan. Bake 9-11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375 degrees. Combine cream cheese and Gorgonzola in a medium mixing bowl; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in dried cranberries and green onions. Spread mixture in baked tart shell; sprinkle with pecans. Bake for 20-25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. If desired, garnish with additional green onions. Store covered in refrigerator.

Plump and Juicy Tomato Crostini

Alrighty, this one is so simple, but addictive and divine. I got it from my gorgeous friend Joanne. Make it over the holiday season.

12 Roma Tomatoes, cut into quarters. Put into a roasting pan or casserole dish and pour 1/3 a cup of olive oil over tomatoes and 1/6 cup of good balsamic and toss until they are all nicely coated. Then you're going to put them in a 200 degree oven for about 3 hours or so or at least until they are thoroughly cooked and still gorgeously red. When they are done, cool them down. Now cut up a crostini and toast if you like and spread with Boursin cheese. Then top with one tomato strip and serve. I put left over tomatoes in a Tupperware and we ate these crostini all flippin weekend.

Mushroom Wellington - enough for two civilized sized squares

Alright.  I could have seriously devoured this gorgeous perfect little appie, but refrained and brought it instead to my bil's 40th birthday party.  It is easy and succulent.  Clean and then chop up mounds (maybe 5 or 6 small packages) of mixed and white or brown mushrooms.  I used portabello, as well as shitake, and some more weird ones I got at No Frills.  Additionally I chopped up 1/2 a large white onion - but feel free to chop up a whole large one, it will only add to it's delish-ous-ness.  Put about 1/4 of butter into a medium hot large frying pan and add the mushrooms and the onions and stir over heat until succulently soft.  Then add 1/4 of red wine, or more if you like, together with 1/2 a round of Boursin cheese, or add 1/2 cup of philly cream cheese or laughing cow if you wish.  I also added a few sprigs of rosemary for a nice woodsy compliment to the robust mushroom and wine mixture.  Salt and pepper and cook until most of the liquid has disappeared.  Cool down.  Then roll out puff pastry into a square (I bough already rolled out ones) and put onto a cookie sheet.  Spread 1/2 the mushroom mixture over the puff pastry to 2 cm of the edge and top with another puff pastry square the same size.  Seal the edges with a fork and cover the wellington with egg yolk so it will turn out gorgeously brown and shiny.  Put into a 375 degree oven for about 1/2 an hour.  Keep an eye on it so it doesn't get too brown - but just nice and toasty like a California girl's skin...that will melt your Popsicle, oh oh, California girls are irresistible.....Katy Perry.

Curried Chicken Puffs

OK - I made these for my sister's BD party and they are just too easy.  These are delicious and elegant and can be filled with tuna, steak, or whatever the heck you like.  I'd had these puffs at a couple of parties and was told they were easy.  Make them then devour them!  These puffs are from the incredible Jean Pare "Company's Coming" fab finger foods cookbook.

Pastry Puffs:  1 cup water, 1/2 cup hard margarine or butter, 1/4 tsp. of salt, 1 cup of all purpose flour, 4 large eggs. 
Curried Chicken Filling:  2 cups of chopped cooked chicken, 10 oz. of condensed cream of chicken soup (I actually just mixed mayo in chicken instead though must try this next time).  1 tbsp. of curry powder, 1/4 tsp. of salt, 1/16th tsp. of pepper.
Pastry Puffs:  Combine first 3 ingredients iin medium heavy saucepan.  Heat and stir on medium-high until boiling and margarine is melted.  Reduce heat to medium.  Add flour.  Stir vigorously for about one minute until mixture pulls away from side of saucepan to form soft dough.  Remove from heat.  Let stand for 5 minutes.  Add eggs, 1 at a time, beating after each addition until well combined and dough is thick and glossy.  Drop, using about 2 tsp. for each about 3 inches apart onto greased baking sheets.  Bake iin 425 degree oven for about 30 minutes until dry.  Transfer to a wire rack to cool.  Makes about 48 pastry puffs.  Trim 1/4 inch slice from top of each.  Set tops aside. 
Curried chicken filling.  Combine all 5 ingredients in large saucepan.  Heat and stir on medium-low for about 10 minutes until heated through.  Makes about 2 1/3 cups filling.  Spoon about 2 tsp. filling into each pastry puff.  Cover with tops.  Serve immediately. 

Special note:  These puff (before filling) are freezable.  I froze mine two days before, but you can freeze up to a whole month.  How do you like them puffs?

You Will Be A Star Brie Brioche with Mango Chutney

Now listen up my dear fellow cooks - do not let this recipe daunt you.  Trust me.  It is simple to make and surprisingly unfussy.  My gorgeous Aunt had ordered the same brioche from a catering co. and paid a whopping $70....for the small wheel.  The brioche is a "slow" recipe that you can have done in about 1/2 hour.  I froze mine and used the dough for my Christmas Eve party.  It was a hit.  Not only is it a masterpiece to behold, it is truly delicious.  P.S.  I made the mango chutney in the microwave!

First up - the mango chutney.  For years I was searching for the micowave version, as I'd heard it on the Pia Shandell show years ago, and would you believe, I actually had the recipe in my old, "The New Basics" cookbook written by Julee Rosso and Sheila Lukins.  You may actually add anything you like over top the Brie Brioche, or if you so desire, keep it absolutely naked.

Mango Chutney:  1 mango peeled, 1/2 cup of sugar (yes it's true), 1/4 cup of finely chopped red onion, 2 tbsp. of vinegar, 2 tbsp. of finely chopped green bell pepper, 1 tbsp. of grated fresh ginger, 1/2 tsp of ground ginger, 1/8 tsp of ground tumeric, 1/8 tsp of ground cloves and finally freshly ground black pepper to taste....though white might be cool too!  Peel, halve, seed and cut manot and throw into casserole dish with all the other ingredients.  Stir and then micro on high for seven minutes.  Once done in the micro, take out and cook.  Stir and cool.  You can refrigerate for a week and it will last for about a week.

Brie in Brioche.  Well, you are suppose to use Camembert for this recipe, but I couldn't find a big wheel of it at the grocery store.  Instead I used Brie and you absolutely must freeze it in the freezer before you wrap it up in the brioche dough.  Brie is a softer cheese and will easily melt.  I would recommend that you actually use Camembert, but Brie was lovely.

5 cup all purpose flour


1 tbl yeast

1/4 cup sugar

1 tbl salt

2/3 cup hot water (120 degrees)

6 x eggs

1 cup unsalted butter, softened

9 x inch whole round of Camembert

1 x egg

1 tbl of milk

Tapenade (optional topping):

Get your mixer out!

Mix one cup flour, yeast, sugar and salt in heavy duty mixer.


Add hot water and beat at medium speed for two to three minutes until smooth.

Add eggs one at a time beating after each egg.

Gradually add two cups more flour.

When blended, add butter a few pieces at a time just until blended.

Gradually add the rest of the flour slowly for several minutes.

The dough will have a thick batter-like consistency.

Put into a greased bowl.

Cover with plastic wrap and let rise at cool room temperature until doubled, approximately 2 hours.

Punch down dough, cover tightly and refrigerate overnight.

Cut dough in half. You may freeze half for another use for up to three weeks - I buttered my bags before freezing.

With a rolling pin roll out remaining dough large enough to wrap completely around whole 9 inch Camembert round (you may need additional flour to make dough easier to handle; add one tablespoon at a time).

(Tip: make sure the dough doesn't stick to the countertop or board before placing Camembert in center.

Use additional flour if necessary to prevent sticking - 1 tbsp at a time.

)(Toppings: You may add a topping but it isn't necessary.  This is where I added the mango chutney.  Just spread it over top of the Brie and then wrap the dough around frozen Brie.

Suggested toppings could be minced roasted red peppers, olive oil and garlic or olive tapenade and spread on top of Camembert.

)Place Camembert in center of brioche dough and wrap dough completely around the cheese.

Place on greased baking sheet.

Put an egg wash on Camembert (one whole egg and one tablespoon milk whisked together).

Bake in preheated oven 400 degrees until golden brown approximately 30 minutes.

Cool. Serve while still warm with extra crackers.

Katie Lee Joel's Amazing Appetizers

OK - I made two of KLJ's appetizers from her awesome book, The Comfort Table and wow! These appies are sensational and delicious. I loved reading through her cookbook and have gotten some really great fresh ideas for food. What I like about her recipes are the simplicity of them. Real food, real home cooking updated.

I served her recipes the other night at a party we had and all were devoured. I was asked for the recipes and have told everyone to definitely buy her book.

Flat Pies are like an updated sausage roll. The next time I serve this, I will add some herbs and seasoning. Even mushrooms would be a nice addition or some caramelized onions to the sausage provolone flat pie. Purchase some puff pastry and let defrost. Buy your favorite Italian sausage links, I chose mild Italian sausage because that was all I could find, but would mix them up next time with spicy and sweet, yum. Remove from the casings and cook in a frying pan until done. Shred Provolone cheese, I did about 2 cups. Now roll out the puff pastry on a floured surface in a long rectangle, or as big as it will go and layer the sausage and the cheese within one inch of the edges. Put rectangle on a cookie sheet that's been covered in parchment paper. Then mix up and egg and brush egg around the edges. Roll out another puff pastry and put over top and seal the edges together. Put into the refrigerator for 20 minutes and up to 2 hours. Then trim the edges so that the flat pie is nice and even. Didn't really know what to do with the extra puff pastry, but next time I might use it up and make herbed sticks. Make three slits on the top part of the pastry so steam can get out and then put into a preheated 375 degree oven for 35-40 minutes or until brown and rotate so it won't get just brown on one side. Delicious!

KLJ's Guacamole: Mix the following in a food processor, or mash with a potato masher like I did. Add four garlic cloves, though I used 1 tsp. of jarred garlic, 1/2 to 1 Serrano pepper, stemmed, I only had Louisiana Hot Sauce and added a tbsp., 4 Haas avocados, halved, pitted, and peeled, Juice of 1 lime, 1 1/2 tsp. of kosher salt, 1 tsp. of freshly ground black pepper, 1/2 cup of chopped fresh cilantro and a tomato diced that you will stir into the guacamole after it's been mixed. I would taste this concoction periodically and add a little more of this or a little more of that. I also doubled the recipe and used 8 avocado for the party we were having. This is a very authentic tasting guacamole that really highlights the deliciousness of the avocado.

Camembert Cheesecake

I went to an appie party the other night as an alternative to our (my friends) annual cookie exchange. I got a recipe from the Canadian Living December 2007 issue. Finding a mini-cheese cake tray would be lots of fun. I couldn't find a mini cheesecake tray, so I used my 8 inch spring form pan which was great too. Here is the recipe and it was amazing:

1 pkg of cream cheese softened, 4 oz. of camembert cheese, diced, 1 egg, 1 tsp. of minced fresh rosemary, ¼ tsp. of pepper, 2/3 cup of sour cream. For the Crust: ¼ cup of toasted unbalanced almonds, ¼ cup of butter, softened, ½ cup of all purpose flour, ½ tsp. of minced fresh rosemary, ¼ tsp. of salt. Garnish: 4 thin slices of prosciutto, ½ tsp. of vegetable oil.

For the crust: In a food processor, finely grind almonds. In bowl, beat butter until fluffy; stir in almonds, flour, rosemary, and salt. Press onto base of twelve 4-oz (125 ml) mini cheesecake cups, or one medium sized spring form pan. Bake in the centre of a 350 degree oven until set, about 10 minutes. Let cool.

In a large bowl, beat cream cheese with Camembert until fluffy. Beat in egg, rosemary, and pepper; beat in sour cream. Spoon over bases or base of crust. Bake in the centre of 325 degree oven until puffed and centres still jiggle slightly, about 12 minutes. Run hot knife around edge of each cheesecake. Let cool on rack. Cover and refrigerate until set, about 2 hours or you can make ahead and refrigerate for up to 2 days. Garnish: slice prosciutto crosswise into thin strips. In large skillet, heat oil over medium-high heat; fry prosciutto stirring, until crisp. About three minutes. You can make this ahead for up to 24 hours. Garnish each cheesecake with prosciutto.

Some Easy and Delicious Recipes to Try This Week

This past week, as I get my house in order, I've been joyfully revisiting all of my old cookbooks and recipes. Many of these recipes were born in the 1980's and I've been making them ever since. It's time I make them famous by posting them on the web. Finally they will have their 15 minutes of fame!

Mushroom Cream Patty Shells (I can't remember what cookbook I got this from back in the 1980's, but it is a Southern appetizer/lunch).

Here is a nice fattening appetizer that will truly ruin your diet. There is nothing comparable to these mushroom patties. They are 5 star and can be served with a salad and a glass of white wine.

First make the patty shells using 1/4 cup of unsalted butter or margarine, and 24 soft white sandwich bread slices. Preheat the oven to 400 degrees. Trim crusts off of the bread. Then grease up 2-12 cup muffin tins with the butter and press a slice of white bread into each one making sure they are snug and fit in the muffin tins. Bake shells in the oven for 10 minutes, or until nicely but ever so lightly brown. Remove from the oven and set aside to cool. Now you are going to prepare the filling that you will put into the shells. I just keep the shells in the muffin tins until it's time to fill.

Now for the mushroom cream. You will need 1/4 cup of unsalted butter, 4 green onions, chopped, 2 tbsp. of parsley, 2 tbsp. of minced chives, 1/2 lb. of mushrooms chopped, 3 tbsp. of all-purpose flour, 3/4 cup of whipping cream, 1/4 tsp. of thyme (this is perfect in this dish, you can really taste it), 1/4 tsp. of cayenne pepper, 1 1/2 tsp. of black pepper, salt, 1 tbsp. of lemon juice, 24 baked patty shells, grated Parmesan cheese, 2 tbsp. plus 2 tsp. of butter. At least the body can process butter!

Melt 1/4 cup of butter in a heavy skillet over medium heat. Add green onions, parsley, chives, and cook until veggies are wilted which will be about 3 minutes. Stir in washed and cleaned mushrooms, cook 10 minutes until liquid evaporates. Sprinkle flour over mixture and stir. Cook 2 minutes stirring. Mixture will be very dry. Stir in cream, thyme, cayenne, pepper, salt, and lemon and blend very well. Now reduce the heat to low; cook for 5 minutes until thickened. Preheat oven to 375 deg. Put mushroom cream into each patty shell, top with Parmesan cheese and 1/4 of butter. Bake in oven until topping is bubbly about 10 minutes. Serve hot. Makes 24.

Pork Tenderloin with Cream Gravy

2 lbs. of Pork Tenderloin, 4 tbsp. of butter, salt, pepper, paprika, 2 medium onions, cut up, 3 cups of beef bouillon (2 cubes and three cups of water), then a couple of strips of bacon or ham thinly sliced to put over the meat.

Gravy: Beef juice, 1/2 cup of cream, 2 tbsp. of flour to thicken, 3 tbsp. of butter.

Season meat with salt, pepper, paprika. Put butter in pan over med. heat and melt with onion and brown meat on both sides. Once the meat is browned, take out of pan and put into a casserole dish. Top the tenderloin with your choice of thin stips of ham or bacon (you need not cook the bacon prior). Then pour beef broth into the casserole and place in a 350 deg. oven for 20-30 minutes. Take out and put the meat aside so you can make gravy with juices. Mix cream and flour and stir to make a paste. Bring juices to a light boil and add cream/flour mixture, stirring vigorously, turning heat down to low. If any lumps occur, using the flat part of the spoon, stir and mash lumps against the side of the dish and add a little more cream if you like. I like using a whisk whenever I am making gravy to cut any lumps that may form.

Finally, lay the tenderloin on a nice serving platter, spoon gravy over tenderloin, garnish with parsley and serve.

Here is another scrumptuous pork tenderloin recipe.

Dijon Pork Tenderloin with Green Apples Wine and Cream

2 pork tenderloins cubed into 2-3 inch slices, 10 small peeled, cored, and sliced thin granny smith apples, 1/4 cup of butter, 1 cup of whip cream, 1/3 cup of Dijon mustard, 1/2 cup of white.

Generousy butter a 10 X 10 long casserole type dish and layer thinly sliced Granny Smith apples in to the dish. Put into a 400 deg. oven for about 10 minutes. Next, combine whip cream with Dijon mustard and mix just until blended. In a lightly greased frying pan over medium heat brown the pork tenderlion slices. When finished, put into casserole over apples. Take 1/2 cup of white wine and put into the pan stirring over heat to scrap brown bits and let come to a boil. Then po9ur wine mixture over casserole, then finally pour mustard cream sauce over casserole and bake in a 350 degree oven for 30-40 minutes.

Shrimp and Avocado Seviche

I was introduced to this insatiably delicious appetizer by my friend who hails from Mexico. I served it at my hubby's birthday party last April and was asked by many for the recipe. Every Christmas when I send out my Christmas Cards I send with it a favorite recipe for my friends and family to try. This year I am sending out this appetizer that is delicious every season. It is a flexible appetizer that can be adapted to fit your tastes. First I purchase one bag of already cooked frozen shrimp. I generally buy the bag that is probably about 1 1/2 pounds - don't worry about the exact amount of shrimp as there can never be too much shrimp in this recipe! Make sure the shimp is defrosted first because you don't want it too watery. In a pretty bowl combine shrimp, 2 - 3 chopped avocados, 2 chopped up yellow/red peppers, 1 chopped cucumber, 1 cup of fresh lime juice, 1/2 cup of chopped onion, 1/2 cup of orange juice, 1/2 cup of fresh cilantro leaves, 1 tbsp. of chipotle spice, 1 tsp. of sugar, 1/2 tsp. of salt. Put this concoction into the refrigerator for at least four hours to allow all the flavors to mingle. Serve with some nice baked tortilla chips. ***Last April tomatillos were in season and I added a few of these.

Fun With Filo!

As I lay in my bed yesterday afternoon hung over from a fabulously delicious Christmas Party the night before (by-the-way I walked home with my hubby in the snow up our hill in high heeled shoes and lived to write about it) I had lots of time to think about and pour over heaps of magazines to inspire me for the upcoming season. All of a sudden I was inspired, thanks to the culinary blog, Chocolate and Zucchini which was born in Paris, to make a filo pastry roll stuffed with whatever my refrigerator gifted me. All I've ever heard about was that filo was hard to work with. I've determined that it would be hard if you are somewhat of a perfectionist. Unlike me, I didn't mind accidentally ripping a few slices and coddling and molding it into the roll with the help of a little olive oil - which is also deliciously therapeutic for dry hands! After a few sips of wine and a damp tea towel I was able to make friends with this sensitive pastry and handle her with the same kid gloves one might do with a high maintenance member of the family. Since I come from a long line of high maintenance folk, I instinctively knew how to handle filo. So I took some filo pastry out of my freezer and let it thaw out for a few hours.

Once thawed I carefully unrolled one slice at a time, with of course a generous work space (remember, this pastry needs her space). Pardon me for saying, but filo aka (her) isn't so tough but instead rather a rather sensitive, flimsy and fabulously low in fat and calories. Combine the following ingredients in a bowl first: 1/2 cup of Ricotta cheese, 1/2 cup of peach chutney, 1/2 cup of mixed cheese, 1 tbsp. pepper, 1 tsp. of salt (I used Kosher), 2 cups of cut up chicken, 2 sliced green onion, 1 small onion sauteed with butter. Once the mixture is ready, carefully lift your first layer of filo and lay it over your workspace. ****Remember to cover the waiting filo pastry with a damp tea towel. With each layer cover in 1 tsp. of olive oil. I continued layering an additional four layers, spreading each layer with olive oil, before spreading the mixture. Once your layers are down begin spreading the mixture beginning in the centre and moving outward leaving one to two inches around the sides. Then top with another four or five layers of filo repeating the same process. Now, wrap it all up like a jelly roll and cover once again in a little olive oil and transfer it to a baking sheet. Bake in a 400 deg. oven for about 20 minutes or until nice and brown. Make sure you put the seam side down or else the filling could leek out. Here is another nice filling you might want to do:

1/2 cup of Ricotta cheese, 2 cups of sliced artichoke hearts, 1/2 cup of oily drained sun dried tomatoes, 1/2 cup of sliced olives.

Foods with Wine

My hubby and I went to our good friends' home the other night for an evening of wine tasting. We each had to bring a Cabernet Sauvignon and a Sauvignon Blanc. I was a little worried about picking out a Sauvignon Blanc as one description recounted it's taste as "cat piss on gooseberries." I don't know about you, but this depiction wasn't all that appealing to me. I'm not a huge fan of white wine any way; though I was when I was about 20 years younger when all the rage was Chardonnay. My mother-in-law is a Chardonnay fan and I got a kick out of her ordering a glass of Chardonnay in the Legion one time. "What?, the bartender asked. All we got here he said is what comes out of this hose." I love Cabernet Sauvignon! I picked up one bottle each of a California Cab and a Sauvignon Blanc, and brought along an appetizer to go with the Cabernet. I came up with a "Steak Crostini." What better to go with a Cab than a nice juicy rib eye horderve. Every single one of the steak crostini was devoured. I highly recommend this appetizer with a nice glass of red - whatever that might be.

Steak Crostini: I used a left over ribeye steak from the night before. I also bought a gorgeous loaf of baguette from Costco. It was a nice crusty artisan bread from Quebec. Here is the recipe:

Chop up 1 cooked Rib Eye Steak nice and fine because it will be sitting on your baguette toast. Then chop up one whole onion fine and put both the steak and the onion into a pot with a couple of tablespoons of butter and saute. You know I like to use butter because it adds a smooth texture to the onion and keeps the steak nice and succulent. Then add 1/4 cup of balsamic vinegar and 1/4 cup of garlic flavored white wine vinegar, and 1/4 cup of red wine and simmer. I then added 4 finely chopped figs, a sprinkle of salt, a sprinkle of pepper, and 1 tbsp. of Splenda or you can use sugar. I also added a tbsp. of pink pepper corns for a little kick and because they are so pretty, and 1 tbsp. of white truffle oil. Reduce the concoction until most of the liquid has evaporated and let cool. When you make a steak crostini, obviously add whatever it is that you would like for ingredients. I often use whatever I have on hand. I added truffle oil to give the steak a nice mushroomy taste - but of course you could just saute some mushroom in this instead. Also, use whatever vinegar you like for the reduction. I like balsamic because it adds a rich syrup like taste and glaze to the steak. I also ran out of garlic so I used the garlic white wine vinegar I had on hand. Taste your steak as you go and decide what you would like to add. I think a nice Brie cheese or gorgonzola or even a blue cheese would be a fabulous addition to this.

Cut up the baguette toasts and put on a tray in a 300 degree oven until they are just lightly browned. Remove from the oven and cool. Spread each toast with a generous dollop of Boursin cheese or cream cheese and top with the steak fusion and a nice shaving of Parmesan cheese. Enjoy!