A few of the other guests brought recipes that have already been featured here on the blog… for instance, Peggy made THIS great salad that I wrote about back in September 2009.  And Peggy’s fabulous sister, Terrie, made a beautiful platter of roasted asparagus that was generously topped with crumbled goat cheese, crispy bacon, and lemon.  Regretfully, I didn’t get a picture of either Terrie’s asparagus or Peggy’s salad, (you can go to the link above to see the salad).  But thankfully I did snap a lovely picture of gorgeous Peggy!

Sloane’s Savory Bread Pudding with Mushrooms and Parmesan

1-pound loaf crusty country-style white bread
1/4 cup olive oil
1 tablespoon plus 1 teaspoon chopped fresh thyme
1 large garlic clove, peeled and minced
6 tablespoons (3/4 stick) unsalted butter
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and/or shiitake), thinly sliced
1  1/2 cups finely chopped onion
1  1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
3  1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese

Preheat oven to 375 degrees. Butter a 13x9x2-inch glass baking dish.

Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat.

Spread cubes out on large rimmed baking sheet. (do not wash the bowl) Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same bowl.

Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. Sauté until vegetables are soft and their juices have evaporated, about 15 minutes. Add sautéed vegetables to the bread in the bowl, stir in the parsley.

Whisk cream, eggs, salt, and pepper in another large bowl. Mix custard into bread and vegetables. Transfer to prepared dish. Sprinkle cheese over. (May be prepared 1 day ahead. Cover and refrigerate.)

Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat oven to 350 degrees. Bake uncovered until eggs are set and top is golden, about 1 hour. Let stand 15 minutes before cutting.

Serves 12

This is my last chance to get up an Easter recipe. These potatoes will accompany our Pomegranate Molasses Lamb Chops.  I’m naming them double smoked because of the delicious smoked Gouda and the ever popular smoked paprika.  During cooking classes last week at Les Gourmettes, our guest chef, Joanne Weir, needed to borrow a bottle of my smoked paprika and was shocked by how much I use… the bottle was nearly empty. I do love the stuff!

Double Smoked Potatoes Au Gratin

4 tablespoons unsalted butter, divided
2 pounds Yukon gold potatoes
1 1/2 cups shredded Gruyere cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded smoked Gouda cheese
1/4 cup shredded Parmesan cheese
1 cup fresh bread crumbs
1 medium onion, diced
2 teaspoons smoked paprika, divided
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup half and half

Preheat oven to 375 degrees.  Grease a 2 quart casserole dish with 2 tablespoons of the butter.

Wash  the potatoes and cut into thin slices.

Combine the cheeses in a large bowl. Remove 1/4 cup of the cheese mixture and combine with the bread crumbs in a small bowl.

Layer half the potatoes and half the onions in the prepared dish. Top with half the cheese. Sprinkle with 1 teaspoon of the smoked paprika.

Repeat with remaining potatoes, onion, cheese, and paprika.

Combine the cream with the half and half and pour evenly over the top.

Sprinkle the bread crumb/cheese mixture evenly over the top and dot with the remaining 2 tablespoons butter.

Bake in preheated oven for 1 hour, or until potatoes are tender and the crumb topping is golden brown.

serves 8-10

This would be another wonderful Meatless Monday meal, just leave out the chicken.  I added it because my dad was coming for dinner and it isn’t dinner if meat is not included for him… he is old school to the max! The chicken does benefit and stay lovely moist and juicy roasting under the vegetables this way. We’ll be using half of the ratatouille for these roulades and save the remaining half for tomorrow’s ratatouille lasagna.

I couldn’t find any really good looking tomatoes in the grocery store, so I substituted canned diced tomatoes, always the way to go when there are no good tomatoes around.

Roasted Ratatouille Roulade

8 large red, yellow, or orange bell peppers, roasted and peeled
Pam
2 boneless, skinless chicken breast halves
4-5 Chinese or Japanese eggplant, trimmed and cut into 1/2-inch slices
1 large yellow crookneck squash, trimmed and cut into 1/2-inch slices
1 large zucchini squash, trimmed and cut into 1/2-inch slices
1 large red onion, peeled and cut into 1/2-inch slices
Salt and freshly ground black pepper
Herbes de Provence
4 garlic cloves, peeled and minced
8 medium tomatoes, diced; or 28-ounce can diced tomatoes, drained
8 ounces mushrooms, sliced
1/2 cup fresh minced basil
1/2 cup shredded Parmesan cheese, divided
1/4 cup prepared or homemade pesto sauce
Sautéed spinach or warm marinara sauce (optional)

Carefully slice off the top and bottom of one of the roasted and peeled bell peppers. Gently remove the core. Slice the bell cylinder you have created down just one side and open up the pepper into one long rectangular piece.  Clean out any of the seeds clinging to the pepper.  Repeat with remaining 7 peppers.  Chop the pepper ends and both the rectangles and the chopped pieces aside.

Preheat oven to 450 degrees and line a large baking sheet with foil and spray the foil with Pam.

Place one chicken breast half between two sheets of plastic wrap and pound with a meat-pounder or the bottom of a heavy pot or skillet until even thickness throughout. Repeat with second breast and place both pieces of chicken on the baking sheet.

Surround the chicken with the eggplant, yellow squash, and zucchini slices.  Spray with Pam, then season generously with salt, pepper, and herbes de Provence. Place the remaining vegetable slices, including the onion slices and the reserved chopped bell pepper pieces in a second layer, this time, covering the chicken.  Spray this layer with Pam and season again.

Roast in preheated until chicken is cooked through and vegetables are just tender, about 12 minutes. Using tongs, remove the chicken and place on a cutting board until cool enough to handle.  Toss the vegetables and return to the oven for another 15 minutes.  Dice the chicken and place in a large bowl and set aside.

Remove vegetables from oven and add the garlic, tomatoes, and mushrooms, return to oven for a final 15 minutes.

Reduce oven to 350 degrees and remove baking sheet from oven. Transfer half of the ratatouille to a large cutting board.  Allow the remaining half to cool before placing in a container and refrigerating (it will be used for the ratatouille lasagna tomorrow). Dice the ratatouille on the cutting board and add to the bowl with the chicken, stir in the basil and toss until well combined.

Spoon a layer of chicken ratatouille onto each roasted red pepper rectangle and roll up. Place in an 8×8-inch Pyrex dish or into two Pyrex loaf pans.

Sprinkle half of the Parmesan down the center of the roulades. Drizzle the pesto over the cheese, then sprinkle the remaining Parmesan over the pesto. Bake in 350 degree oven for 15 minutes.  Serve as is or atop sautéed spinach or heated marinara sauce, if desired.

Serves 8

This lovely spring or summertime tart is perfect as an appetizer, placed atop lightly dressed greens for a salad, or as a side dish for fish, poultry, pork, or beef. Basically it’s good anytime and anywhere! I created it while trying to use up things I had in my fridge (what’s new?) including the zucchini, caramelized onions, and blue cheese.  I always have Parmesan and puff pastry on hand, so this was a no-brainer. Feel free to add in whatever you have on hand as well; such as sun-dried tomatoes, capers, olives, or tapenade… the possibilities are endless. If you’re not the huge fan of blue cheese, that I am, substitute in another good melting cheese… say Fontina, or just use more Parmesan. Just get in that kitchen and create!

Caramelized Onion, Zucchini, and Blue Cheese Tart

2 sheets frozen puff pastry, thawed
1 egg, beaten

Caramelized Onions
1 teaspoon olive oil
2 teaspoons unsalted butter
2 medium onions, peeled and cut into medium dice
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

2 green zucchini squash, trimmed and thinly sliced lengthwise
2 yellow zucchini squash, trimmed and thinly sliced lengthwise
Salt and pepper, to taste
1/4 cup shredded Parmesan cheese
1/2 cup crumbed blue cheese

On a lightly floured surface, roll each puff pastry sheets into a 10-by-12-inch rectangle. Transfer to parchment-lined baking sheet.  Brush the top of each pastry with the beaten egg. Fold a 1/2-inch thick strip of the edges and corners over to form a crust, then brush those edges with the egg as well.  Prick the inside of pastry with a fork.

Preheat oven to 400 degrees. Place puff pastry in the oven to brown and crisp slightly, 12 to 15 minutes.

Meanwhile make the onions; heat oil and butter in large nonstick skillet over medium heat.  Add onions; sauté 5 minutes or until onions are translucent. Reduce heat to medium-low, stir in sugar and cook until onions are golden, stirring frequently, about 45 minutes longer.  Season with salt and pepper.

Remove tart shell from oven and spread all but 1/4 cup of the caramelized onions evenly over prepared pastry. Top with zucchini slices, alternating between green and yellow and overlapping slightly. Season the squash layer with salt and pepper.

Sprinkle with the Parmesan, the crumbled blue cheese, and the reserved 1/4 cup caramelized onions.

Bake for 25 to 30 minutes, or until the squash is just barely tender and the cheese is bubbling and beginning to slightly brown.

Cut each tart into 6 pieces and serve. Or you may cool, tightly wrap, and freeze one or both of the tarts for up to 3 weeks, if desired.  Thaw in the refrigerator before reheating at 350 degrees for 12 to 15 minutes.

Delicious served hot or at room temperature.
Makes 12 servings

Who in the world would have a party the day after Thanksgiving, coming off of a cooking marathon? Me! Crazy, I know, but I am still really looking forward to seeing my friends at an impromptu get-together before the holiday rush. In fact, it’s sort of a kick-off to the madness of the Holiday Season, called a Black Friday Cocktail Party.

I’m making about half dozen appetizers and serving darling little splits of Freixenet Cordon Negro; the brut champagne in the little black bottles. Here is one of the dishes we’ll be slurping on, I’ll post more recipes and pictures tomorrow and for a few days to come. All will be more than appropriate for your own holiday party or to bring along to the ones you’ll be attending.

Potato, Parsnip, Pear, and Parmesan Shooters

1 tablespoon olive oil
1 medium onion, peeled and diced
Salt and freshly ground black pepper
1 pound Yukon Gold potatoes, peeled and cut into 2-inch cubes
3/4 pound parsnips, peeled and cut into 2-inch chunks
2 Bosc pears, peeled and cut into 2-inch chunks
2 cups pear or apple cider
1 cup chicken or turkey broth
1/2 cup half-and-half
1/2 cup grated Parmesan cheese

Heat the oil in a large pot, add the onion and season with salt and pepper.  Sauté the onion until soft and translucent.  Add the potatoes, parsnips, and pears and toss to combine.  Add the cider and broth and bring to a boil, reduce heat and simmer until the parsnips and potatoes are tender, about 20 minutes.

Puree in a blender in batches, until smooth and creamy.  Return soup to pot and stir in the half-and-half and the Parmesan. Taste and season with additional salt and pepper as desired.

Serve hot or at room temperature in shot glasses or  vessels of a similar size.

Makes about 7 cups and serves a crowd

For my upcoming appearance on Valley Dish, I was asked to create a dish out of 5 ingredients which a viewer had suggested. That sounded like fun, and it was, but it wasn’t exactly what I would consider 5 ingredients. I was emailed the list from program producer, Cassie, as follows:  Swordfish, Cherry Tomatoes, Risotto, Arugula, and Buffalo Mozzarella. Anyone else see the problem here? The answer – risotto isn’t what one would consider an ingredient, but rather a dish that stands alone.

Risotto is a classic Italian dish consisting of rice cooked in broth. The broth is added slowing, so that the rice absorbs it completely, creating a creamy consistency. Parmesan cheese, butter, and onion are the classic additions.

Therefore, rice is the ingredient. Specifically a high-starch, medium to short grain rice. The varieties of choice are Arborio, Baldo, Padano, Roma, Carnaroli, and Vialone Nano. Arborio is the most readily available, while Carnaroli and Vialone Nano are considered the best and not coincidentally the most expensive. Here is the recipe I created and will be making live on Valley Dish (NBC Channel 12) next week. Hope you’ll tune in (or TIVO it – as I TIVO absolutely everything I watch) at 3:30 on Tuesday, November 9th.

Pan-Grilled Swordfish atop Arugula Pesto and Roasted Tomato Risotto with Warm Mozzarella Slices

Roasted Cherry Tomatoes
2 cups cherry or grape tomatoes, halved
2 large garlic cloves, peeled and minced
1 sprig fresh thyme
Olive oil for drizzling
Salt and freshly ground black pepper
Arugula Pesto
4 large garlic cloves, unpeeled
2 cups of packed arugula leaves, stems removed
1/2 cup of walnuts, toasted
1/2 cup shredded Parmesan cheese
1/2 cup olive oil
Salt and freshly ground black pepper
Risotto
2 tablespoons unsalted butter
1 large shallot, peeled and diced
1 cup Arborio rice
1/3 cup dry white wine
4 cups chicken broth, warmed in a saucepan
1/2 cup freshly shredded Parmesan
Salt and freshly ground black pepper
Pan-Grilled Swordfish
1  1/2 to 2 pounds swordfish steaks
2 tablespoons fresh lemon juice
Olive oil
2 teaspoons dried thyme leaves
Salt and freshly ground black pepper
Warm Buffalo Mozzarella
Four 1/2-inch thick slices buffalo mozzarella
1/4 cup flour
1 egg, well beaten in a flat bowl
2/3 cup Panko breadcrumbs
1 tablespoon unsalted butter
1 tablespoon olive oil

Roasted Tomatoes: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Place tomato halves, cut sides up, in 1 layer on baking sheet. Add garlic and thyme sprig to baking sheet, drizzle with olive oil and sprinkle lightly with salt and pepper. Place on middle rack of preheated oven and roast until tomatoes are slightly browned, about 25 minutes. Discard thyme sprig and set aside.

Pesto: Cook the unpeeled garlic cloves in a small dry skillet over medium high heat until the garlic is lightly browned in spots, about 8 minutes. Remove the garlic from the pan, cool, and then remove the skins.

Combine the arugula, walnuts, Parmesan, and garlic into a food processor. Pulse while adding the olive oil through the feed tube in a slow and steady stream. Set aside.

Risotto: In large saucepan, melt the butter over medium-high heat. Add shallots and sauté until soft and translucent. Add rice and stir, coating rice with butter. Add wine and simmer until wine is cooked off, about 2 minutes. Add 1/2 cup of the warm chicken broth, and stir occasionally. When the broth is almost completely absorbed, add another 1/2 cup broth. Repeat, stirring ocasionally, until all the broth is absorbed.

Stir in Parmesan, then fold in the all but 1/4 cup of the arugula pesto and all but 12 of the roasted tomato halves (set aside the reserved portions for garnish). Taste risotto and season with salt and pepper, if needed.

Swordfish: Preheat a grill pan over high-heat on stovetop. Lightly brush both sides of swordfish with lemon juice, then with olive oil.  Sprinkle evenly with thyme, then season lightly with salt and pepper. Pan-grill the fish until it is just cooked through about 7 to 8 minutes. Slice against the grain.

Mozzarella: Immediately before ready to serve; dredge the mozzarella slices in the flour, then dip in the beaten egg. Coat slices well with the Panko and place on a plate. Heat a large skillet over medium-high; add butter and olive oil.  Once butter is just melted, add coated cheese slices and lightly brown on both sides.

To serve: Place a mound of risotto in the center of four dinner plates. Fan out the swordfish slices atop risotto, dividing evenly between the four plates. Drizzle with the reserved 1/4 cup pesto and top each with 3 roasted tomato halves. Lay one warm mozzarella cheese slice on the side of each risotto mound and serve immediately.

Serves 4

Ahh, the cooler weather has finally arrived in the desert. I am desperately craving fall foods in the worst way, especially this wonderful dish that Dave and I first enjoyed nearly 13 years ago, on our first trip to France. What a trip it was…

We arrived in Paris on a crisp mid-October evening and were in awe from the very first second. After spending two days in the “City of Light”, we boarded the EuroRail (high-speed train) headed for Cannes in the south of France. There, we rented a car and drove to our destination for the next week, a cooking school in Julia Child’s former Provençal home, La Pitchoune.

I shall share more of our story throughout the month of October, (my favorite month of the year) but for now, the recipe for Gratin de Courge Provençal.

Most markets carry prepared (peeled, seeded, and cubed) butternut squash. This is a massive time saver. I used a 2-pound package purchased at Costco. Although I still needed to quarter each one since the cubes were about 1-inch in size.

Squash Gratin

6 tablespoons (3/4 stick) unsalted butter, divided
1 large onion, peeled and diced
2 pounds peeled and seeded butternut squash or pumpkin, cut into 1/4-inch cubes
1/4 teaspoon whole coriander seeds, crushed in a mortar or with the side of a chef’s knife
Salt and freshly ground black pepper, to taste
1 tablespoon flour
1 cup milk
1/4 cup heavy cream
1 tablespoon fresh mint leaves
1/3 cup shredded Parmesan cheese
1/2 cup Panko crumbs

In a large skillet, over very low heat, melt 4 tablespoons of the butter. Add the onion, squash, and coriander, season with salt and pepper. Cover the pan and seat for 45 minutes, stirring every 10 to 15 minutes.

Sprinkle the squash with flour, stir, and increase heat to medium, add the milk, a little at a time. Increase the heat to low and simmer gently, uncovered, for 12 minutes, stirring often. Preheat the oven to 375 degrees. Stir in the cream and add the mint. Melt the remaining 2 tablespoon butter and use a small amount to lightly grease a  2-quart gratin dish or 8 individual crocks or bakers.

Transfer the mixture into the prepared dish(es). In a bowl, combine the cheese and Panko and sprinkle on top of the gratin. Drizzle the remaining melted butter over the top.

Place gratin on a foil lined baking sheet and bake in preheated oven for 30 minutes or until the surface is golden. Allow to rest for 10 minutes before serving.

Serves 6

It’s been a strange week. Dave was out of town on business Friday – Friday. I was in California that first weekend for a wedding (gorgeous wedding). Then Marissa went down to Tucson for her boyfriend’s birthday (Happy birthday, Alberto!).  And on Thursday, I took Connor up to Flagstaff to begin his sophomore year at NAU (Have a great first day today, Con! Missing you!).

The four of us were never home at the same time, and now we won’t be again until … Thanksgiving, probably (insert sad face here). After all that disruption, what we need is breakfast for dinner. There aren’t too many things that feel more cozy than having traditional morning food in the evening.

These sandwiches are delicious with or without the addition of a poached egg. I did four with and four without. Use any cheese you like, but I’m using pepper Jack to go with the jalapeno sausage I purchased at The Pork Shop… so darn good!

Sausage and Basil-Parmesan Biscuit Sandwiches

2 cups flour
2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2/3 cup minced fresh basil
1/2 cup shredded Parmesan cheese
2/3 cup milk
1 egg

3/4 pound bulk fresh pork sausage
16 thin slices pepper Jack cheese
Poached eggs, optional

Preheat oven to 425 degrees. Line a baking sheet with a Silpat mat or parchment paper.

Combine flour, sugar, baking powder, and salt in a medium bowl, whisk to combine. Cut in butter with pastry blender or two forks, until mixture resembles a coarse meal.  Stir in basil and cheese. In a small bowl, whisk together milk and egg.  Add milk mixture to flour mixture, stir with a wooden spoon until just moistened.

Turn dough out onto a floured surface; pat into a 1-inch-thick circle. Cut with a 3-inch biscuit cutter into 8 biscuits. Place on prepared baking sheet and bake for 15 minutes. Remove form oven and cool slightly on a rack before slicing. Reduce oven to 350 degrees.

While biscuits bake; cut sausage crosswise into 8 equal pieces and flatten each into 3-inch rounds. Cook sausage patties in a large nonstick skillet over moderate heat, turning, until cooked through, about 8 minutes. Transfer to paper towels to drain.

Split biscuits, then make sandwiches; layering with bottom half biscuit, 1 slice cheese, 1 sausage patty, (add poached egg here, if using) another slice of cheese, and biscuit top.

Place sandwiches on baking sheet and bake in middle of oven until cheese is melted, about 5 minutes.

Makes 8 sandwiches

Maybe I should explain my title choice for today’s post. So, I live in the southwest portion of the United States.  Here, we have two popular convenience stores, 7-11 and Circle K.  As previous mentioned, and actually bragged about, I am posting and scheduling my posts about 10 days to 2 weeks ahead of time. As I typed in my “scheduled” date, I noticed that today is 7-11, so whenever we (south-westerners) say “7-11″, we (or at least, I) like to follow it up with “and equal time for Circle K!”  The last thing we want to be is biased – in Arizona, of all places! Yeah, right – tell that to our state legislatures! Sorry, no politics allowed here – just recipes and a bit of occasional humor or insights! Honestly – love to all!

Arugula and Cannellini Spaghetti

Cook pasta according to package directions.  Drain pasta in a colander over a bowl, reserving 1 1/2 cups of the pasta water. Leave pasta in the colander; set aside and keep warm.

Return pasta pot to medium heat.  Add oil, butter, garlic, and pepper; cook 2 minutes or until garlic is fragrant and just lightly browned, stirring constantly.  Stir in tomatoes, and beans; cook 2 minutes.

Add warm pasta; cook 4 minutes, stirring frequently.  Add reserved pasta water, 1/2 cup at a time, and arugula, tossing gently to combine.

Remove from heat. Stir in lemon juice and 1 cup of the Parmesan cheese.  Season with salt and pepper.

Serve immediately, sprinkling with the remaining 1/2 cup Parmesan cheese.

Serves 10 to 12

After yesterday’s post about “reading the recipe”, I thought I would show a couple (of the many) students who really do understand the importance of that very thing. We all know that “the squeaky wheel gets the grease.” For four full days these two cuties never needed a thing from me and sometimes you feel as if you’re ignoring such independent kids.  I just hope they know, that I know, how very competent and capable they are and that my goal is to make all my students be just like them! Great job, girls!

Ricotta-Spinach-Basil Pizza

1 pound frozen, homemade, or purchaed fresh pizza dough
(If using frozen dough, let pizza dough stand at room temperature 1 hour)

Pizza Sauce
2 tablespoons chopped fresh basil
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon sugar
2 garlic cloves, peeled and minced
14.5-ounce can petite-cut diced tomatoes, undrained
6-ounce can tomato paste

Toppings
1 tablespoon olive oil
2 tablespoons grated fresh Parmesan cheese
1  1/2 cups loosely packed baby spinach leaves
1 teaspoon minced garlic
1  1/4 cups shredded mozzarella cheese
1/3 cup ricotta cheese
2 plum tomatoes, cored and thinly sliced

Pizza Sauce: Combine all ingredients in a medium bowl; stir until well blended with a whisk.

Preheat oven to 500 degrees.  Coat a 12-inch pizza pan with cooking spray.

Place dough on a lightly floured surface; roll or pat into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour.

Toppings: Brush dough on top side with olive oil. Spread  about 1 cup of the pizza sauce evenly over dough, leaving a 1/4-inch border. (Use the remaining sauce for pasta, if desired.)

Sprinkle Parmesan cheese over sauce; top evenly with spinach leaves and minced garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella.

Bake for 12 minutes or until mozzarella melts and crust browns.

Let stand 5 minutes; top with tomato slices.  Cut into wedges.

Serves 8 to 10

If you have a food processor, then this is one of the quickest and easiest dips possible. Serve it with the toasted pita wedges as I suggest or go an even easier route and serve with purchased pita chips, tortilla chips, or crudités. It’s fast, it’s yummy, and it’s pretty. What more can you ask from a dip?!

Basil Parmesan Dip with Pita Chips

8 pita pocket halves
Pam
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt

2 garlic cloves, peeled
1 cup tightly packed fresh basil leaves
3/4 cup shredded Parmesan cheese
3/4 cup sour cream or Fage yogurt
2 teaspoons fresh lemon juice

Preheat oven to 375 degrees.

Cut each pita half into 8 wedges.  Place wedges on a baking sheet. Spray wedges with Pam; sprinkle with 1/4 teaspoon of the black pepper and salt.  Bake at 375 degrees for 12 to 15 minutes or until crisp.

In a food processor, with the machine running, drop the peeled garlic cloves through the feed tube to finely mince. Remove the lid and add the remaining 1/4 teaspoon pepper, basil leaves, parmesan, sour cream, and lemon juice and process until smooth.  Transfer into a serving bowl and chill until ready to serve.

Serve with pita chips.

Makes about 1 1/2 cups

Another recipe from our “carb heavy” Bread and Sandwich class last week. This is my basic biscuit recipe that has been jazzed up in a very savory way with the addition of basil and Parmesan. To make regular flakey biscuits, just omit those two ingredients. It is important to not twist the biscuit cutter when cutting out your biscuits. When you do that, you’re sealing the outside edges and preventing them from becoming as flakey as they can be. And be sure to roll (or in this case, pat) them out on a surface that has been “floured” with powdered sugar instead of flour… that little subtle difference is what makes them extra special.

Parmesan-Basil Biscuits

2 cups flour
1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup minced fresh basil
1/4 cup shredded Parmesan cheese
3/4 cup milk
Powdered sugar for “flouring” the cutting surface
Additional unsalted butter for brushing tops, melted

Preheat oven to 450 degrees.  Line a baking sheet with a Silpat mat or parchment paper.

Whisk flour, sugar, baking powder, and salt in a medium bowl, whisk to combine.  Cut in butter with pastry blender until butter pieces are about the size of small peas.  Stir in basil and cheese. Add milk to flour mixture, stir with a wooden spoon until just moistened.

Turn dough out onto a surface that is “floured” lightly with powdered sugar rather than flour.; pat dough into a 1-inch-thick circle.  Cut with a 2-inch biscuit cutter (do not twist) into about 15 biscuits. Place on prepared baking sheet, brush tops with melted butter and bake for 10 to 12 minutes.  Remove from oven and serve hot with softened butter for spreading inside or jalapeno jelly.

Makes about 15