Posted on June 11, 2011 | Listed under: Recipe of The Week (2011)
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
“These roll-ups are simply delicious. They make a unique finger food, a side dish at supper or a lovely lunch served with soup.”
16 fresh asparagus spears
16 slices whole wheat sandwich bread, crusts removed
1 (8 ounce) package cream cheese,
softened 8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives or green onion
1/4 cup butter melted
3 tablespoons grated Parmesan cheese
Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. ddrain and set aside.
Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or until lightly browned.
Posted on June 4, 2011 | Listed under: Recipe of The Week (2011)
6 Rounds Thinly Sliced Pancetta Bacon
6 Lobster Tails (cooked meat)
3 Tbsp Shallots or onion (chopped)
1 Tbsp Butter
3 Tbsp White Wine
3 Tbsp Chicken Stock
3/4 c. Heavy Cream (35%)
Crushed Black Pepper
20 Spears Steamed Asparagus
Wrap lobster tails in pancetta bacon.
In a medium non-stick sauté pan over medium-high heat add butter, pancetta wrapped lobster tails and shallots. Sauté for 2-3 minutes until pancetta in cooked and shallots are slightly browned.
Remove wrapped lobster tail. Set aside.
Add white wine and chicken stock to shallots. Reduce for about one minute and then add cream. Season with salt and cracked pepper.
Bring to a boil and simmer for one minute. Add wrapped lobster tails and asparagus. Simmer for another minute until everything is heated through and sauce is slightly thickened. Serve.
Posted on May 28, 2011 | Listed under: Recipe of The Week (2011)
The chunky texture of this dressing adds a toothsome quality to your salad, and is complimented perfectly by Feta cheese and toasted nuts.
1/4 cup honey
1/2 cup water
4 stalks rhubarb (about 2 loosely packed cups), cut into thin slices
1/4 cup red wine vinegar
Zest of one lemon
1/4 cup extra-virgin olive oil
Pinch coarse sea salt
Several twists freshly ground pepper
Heat water and honey over medium heat. When the mixture begins to boil, add rhubarb and boil five minutes more, stirring often. Stir in vinegar and lemon zest, and cook five to 10 more minutes, until dressing is reduced by about half. Remove from heat, and let cool slightly. Whisk the olive oil into the dressing. Season with salt and pepper. Serve warm or cold over fresh salad greens. Yields about 2 cups.
Posted on May 21, 2011 | Listed under: Recipe of The Week (2011)
1 tsp salt
2 tsp sugar
Cream together and press in a 9×13 pan. Bake at 350*F for 10 minutes.
5-cups fresh rhubarb (diced)
6-egg yolks (save whites)
1-cup heavy cream
Mix all together and pour onto baked crust. Bake at 350*F for 45 minutes.
6-egg whites (beat into peaks)
½ cup sugar (slowly add to whites 1-tbsp at a time)
Spread meringue onto baked dessert. Place back in oven and broil until meringue is lightly browned.
Posted on May 14, 2011 | Listed under: Recipe of The Week (2011)
1 c. flour
1/2 c. rolled oats
3/4 c. brown sugar
1/2 c. butter, melted
2 c. rhubarb
2 c. blueberries
3/4 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
1/4 c. water
1. Make topping: In large bowl, combine flour, oats, sugar; with fork mix in butter to make a crumbly mixture.
2. In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix. Topped with topping. Bake in a preheated 350°F over for 25-35 minutes or until top is golden brown and fruit is bubbly. Serve warm with Vanilla ice cream or whipped cream.
Posted on May 7, 2011 | Listed under: Recipe of The Week (2011)
1 frozen (or homemade) piecrust
2 cups chopped Fiddleheads
2 Tbs. olive oil
1 cup shredded cheddar plus ½ cup for topping
1 cup cream (or half & half)
1 Tbs. coarse mustard
2 Tbs. flour
Precook piecrust in a 350° oven. After preparing the Fiddleheads for cooking, sauté onions and Fiddleheads in olive oil for 8 – 10 minutes then place in crust. Sprinkle 1 cup cheese evenly over the top. Blend eggs, mustard, flour, cream, and pour over ingredients in crust. Sprinkle ½ cup cheese over the top.
Bake at 350° for about 50 minutes (full cooked fiddleheads). Cheese should be well browned on top. Pie is cooked when a knife inserted into the center comes out clean. This dish may be served cold, warm, or hot and goes well with garden fresh salad. Serves 3-6.
Great for breakfast, brunch, or lunch !