I am changing Mouth Watering Mondays up a bit and making it a review of some of my best recipes. With over a year of blogging and doing it every single day, I have lots archived. If you only tune in occasionally you will have missed somethings. Plus some recipes just need to be highlighted again. Sometimes it will be just one recipe, sometimes a collection or a collage. They will be from the same month but a year prior so they will be still relevant and seasonal or just an all time favorite like this one.
We are going to start off with a bang. This has been my number one recipe forever. A huge hit on Pinterest. We have made these quite a few times and they are always devoured. Crispy on the outside and stringy gooey cheese on the inside. With just a hit of spice and an excellent dipping sauce also. If you haven’t made these yet, you need to. ENJOY!!
Spring is coming slowly here and I am probably jumping the gun a bit with 5 Days of Spring Veggies but I will bring to you what I can find so far. So today is Day One of 5 Days of Spring Veggies. First off are these wonderful morels that I was kindly given to by Untamed Feast. Morels are a spring mushroom, they have a honeycomb like appearance and are very prized in French cuisine.
So in knowing that I wanted to create a cream sauce for them with a hint of sherry, serve them atop puff pastry and to lighten it all up, sprinkle the top with Sweetlet peas. This is a lovely appetizer or would accompany a steak very nicely too. With your leftover puff pastry why not try my Cinnamon Puff Pastry Bites. I hope you ENJOY!!!
If you would like to purchase some amazing mushrooms please order through Untamed Feast.
In a small bowl soak mushrooms in the warm water for 20 minutes.
Lay the sheet of puff pastry on a floured work surface. Roll out the puff pastry to 10×13″ and cut out six 2½” squares (you’ll have extra left over). Bake on a cookie sheet for 12-15 minutes. Set aside.
Gently squeeze the water out of the mushrooms and reserve the water after straining it through a fine mesh sieve. Set the mushrooms and the mushroom water aside.
In a medium saute pan over medium heat, add the olive oil and saute the onion and garlic until translucent. Add the reserved mushroom water, white wine and sherry and cook to reduce to roughly 3 tablespoons.
Cook the peas in the microwave or by steaming them, then keep warm.
Add the flour to the mushroom water and wine mixture and let it cook for 1-2 minutes. Add the cream slowly and let the mixture simmer to thicken. Add more cream if it is too thick or let it cook longer and reduce if too thin. Salt and pepper to taste. Slice the morels thinly and add them into the sauce. Stir to heat through.
Put the squares of pastry onto plates. Top each of the 6 squares with some of the morel cream sauce and top with the warm peas. Serve immediately.
I was contacted by Angelina’s of Maryland to try their crab cakes and I jumped at the chance. They shipped me four of their very high quality crab cakes that are made locally in Maryland with 100% domestic blue crab. What an amazing treat. These were bar none the best crab cakes I have ever had. All three of us loved them. I added a little smoky aioli to them and it amped up the heat just right.
They preserve the legacy and recipes of Angelina’s restaurant – a landmark in Baltimore for over 50 years and winner of nearly every “best of” award in town. They source locally and their crab is certified “True Blue” by the State of Maryland.
When they arrived all the way from Maryland, and I am in Calgary, AB, they were packed on ice and fresh not frozen. I took out the big mounds of crab and delicately fried them up in a little bit of butter until golden brown on both side. Then added a splash of white wine and let them heat through for 5 min. (are you drooling yet? I sure was). These crab cakes seemed like nothing but crab unlike ones you get in a restaurant that you pick through, trying to locate a piece of crab through the stuffing.
If you enjoy crab cakes you have to give them a try at Angelina’s of Maryland. You will fall in love with them like we did. Can’t wait to have some more!!!
#SundaySupper is here again and what a great one this is. Huge variety!!! It is Cheese, Cakes and Cheesecakes. What fun!! I decided to do a savory cheesecake. One that I have made many times before and makes a great sit down appetizer. The pairing of the cheese with the sweet salsa is fabulous.You can make it in a small springform pan and it will be thicker or if you make it in a larger one as I did you have more to go around and it is not quite as filling for an appetizer. Appetizers are one of my favorite things to make and this one you can either dress up or dress down for the occasion. It can be served warm, at room temperature or a little chilled, your choice. It can be made ahead along with the salsa and chilled until ready to serve.
The recipe is from Chatelaine Food Express Starters cookbook which has many other great recipes that I have tried.Try this one on for size for your next dinner party or gathering.
Chevre Torte with Mango and Sweet Pepper Salsa for #SundaySupper
Author: Tara Noland
Recipe type: Appetizer
A wonderful savory cheesecake!!
½ cup dry bread crumbs
3 Tbsp. hazelnuts
140 gm. chevre cheese, plain
250 gm. package light cream cheese
2 small cloves of garlic, minced
3 Tbsp. chives, chopped
¼ tsp. each salt and black pepper
Butter for the springform pan
3 red peppers, halved and seeded
2 jalapenos, halved and seeded
3 Tbsp. lemon juice
3 Tbsp. olive oil
1 clove garlic, minced
Salt and pepper to taste
1 ripe mango, peeled and chopped
¼ cup chopped fresh cilantro
Crackers for serving
For the salsa, preheat the broiler. Broil the peppers and jalapenos on a baking sheet until just slightly singed on the edges. Turn and continue to broil until softened about 15 to 20min. You might not want to have the pepper really close to the broiler element as you don’t want them blackened.
In a bowl stir together the lemon juice, olive oil, garlic and salt and pepper. Add the mango. Without peeling coarsely chop the red pepper and finely chop the jalapenos. Stir into the mango mixture and add the cilantro. Refrigerate until ready to use.
Preheat oven to 350F. Generously coat a 81/2″ springform pan with butter. In a food processor whirl the bread crumbs and the hazelnuts. Press lightly into the buttered pan. Coat up the sides of the pan also about 1″.
Wipe out the processor and whirl together the chevre and cream cheese. Add the eggs, garlic, chives and salt and pepper and whirl to mix well.
Pour over crumbs and spread evenly. Bake for 35-40 min. until the center seems firm when jiggled. Let cool at least 10 min.
About 20 min. before serving let the salsa come to room temperature. Serve slices of the chevre torte with the salsa and Melba toasts like crackers.
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7:00 pm EST!
The first time I had these I was so enthralled with their taste. Well bacon wrapped anything is great as you all know but these are sweet and spicy too! I had them at a neighbors home, Shelley for Bunco and they have been a hit ever since. This is an addictive game day snack. One that will be gone in no time!!
I am excited about the game today. I love the 49ers and sure hope they win. It has been some time since they have been in the Super Bowl. I loved the days of Joe Montana and Dwight Clark. Great football back then. I haven’t followed NFL like I used to but I will still be glued to the TV today. Go 49ers!!!
Sweet and Spicy Bacon Wrapped Dates for Superbowl #SundaySupper
Author: Tara Noland
Recipe type: Appetizer
Serves: 24 pieces
Caution, these are highly addictive!!
12 slices maple smoked bacon, cut in half lengthwise
24 pitted, soft dates
½ cup pure maple syrup
¼ cup brown sugar
Preheat oven to 375F. Sprinkle one half of the bacon slices with cayenne and chili powder. Wrap each date with a bacon slice and secure with a toothpick.
Place the wrapped dates in a square 8″ dish packing them closely together. Drizzle with the maple syrup and sprinkle on the brown sugar. Bake for 30-35 min. Let cool 10 min. and then drain off the liquid and serve.
#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan
Join the #SundaySupper conversation on Twitter today to talk all about our Super Bowl Recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!
Well today is my birthday and you would think I would have a birthday cake here. Well I do have one for tonight prepared but it is for another post I will be doing. Today I wanted to share something with you. Something I love and it is avocado. I know they are higher in fat but it is the monounsaturated fats and they are oh so good. Nothing I love better for lunch than a quick little salad in an avocado or just the avocado with a little bit of dressing. Filling, satisfying and delicious!!
I love avocado anything, guacamole, in sushi, in salads or just alone. They fall into the fruit category but you wouldn’t think of them that way. They are ripe when the skin blackened and give way to squeezing just slightly. Careful as to not get one too ripe as it will be blackened in spots inside. They do ripen nicely in a fruit bowl at home in two to three day. I like to cut them in half and very carefully with a sharp knife bang the knife blade into the pit, twist slightly and it removes very easily. Be careful this can be dangerous. If I was using the avocado in a recipe I would then peel back the skin and remove the pulp to slice or mash etc.
This fruit is a treat at anytime!!
I did a write up on Borgo Trattoria the other day saying that we had their delicious Arancini. Well I went about to make my own and they are absolutely out of this world. I wanted some big flavors but in a subtle way. Instead of mozzarella I used asiago, which I love. Instead of just a cream sauce I wanted a truffle oil cream sauce but I didn’t want either of these flavors to overwhelm. I feel that I succeeded with an outstanding recipe and my family agreed. We gobbled down these delicate balls with enthusiasm. They make an awesome appetizer that would blow anyone away. The balls can be made ahead of time and then refrigerated and fried just before serving.This recipe is not for the faint of heart. They are a treat!! They also take some time to pull off but in the end they are so worthy of your efforts!
Try them for a special occasion you won’t be disappointed.
Asiago Stuffed Arancini with a Truffle Cream Sauce
Author: Tara Noland
Recipe type: Appetiser
Serves: 22 balls
Amazing risotto balls packed with lovely flavors
1 Tbsp. olive oil
½ onion, finely diced
2 small garlic clove, minced
1 cup uncooked Arborio Rice
½ cup dry white wine
3 cups hot chicken stock
Salt and pepper to taste
½ cup Parmesan, finely grated
1 egg, beaten
22 small ½” cubes of Asiago cheese
1 Tbsp. milk
½ cup flour
1½ cups fine bread crumbs
Canola oil for frying
1 cup chicken stock
½ onion, quartered
2 garlic cloves, smashed but still whole
½ cup white wine
½ cup whipping cream
1 tsp. cornstarch
1 tsp. truffle oil
Salt and white pepper to taste
Parsley for garnish
Aranchini-Heat the 1 Tbsp. olive oil in a large fry pan and saute the onion and the garlic until translucent. Add the rice and cook and stir for 2 min. Add the wine and cook until evaporated. Add the chicken stock about ⅓ cup at a time and stir constantly until each is evaporated. Adding more or less liquid making sure the rice is done to your liking, but not mushy. Salt and pepper to taste. Remove from heat and add the parmesan. Remove to a bowl and let cool.
Meanwhile place the quartered onion and smashed garlic into a small sauce pan with the cup of chicken stock. Bring to a boil and reduce by half. Add the wine and reduce again by half. Remove the onion and garlic and discard. Reduce the broth now to ⅓ cup. Add the whipping cream with 1 tsp. cornstarch and bring to a simmer until thickened. Adjust seasoning with salt and white pepper. Set side covered.
To assemble the aranchini, have three containers, one with the two eggs beaten with the Tbsp. of milk, the second with the flour and lastly the third with the bread crumbs. Take a heaping Tbsp. of the cooled risotto in your hand and place the cube of asiago in the middle and wrap the risotto around the cheese forming a ball. If it is difficult squeeze slightly, it will also come together in the flour, egg and breadcrumbs. Carefully roll the ball in the flour, then the egg and lastly the bread crumbs. Repeat until you have 22 balls made. At this point you can put them into the refrigerator for a few hours.
When ready to serve heat canola oil in a wok about ⅓ full. Test with a small piece of bread. When the bread is floating and bubbling add the aranchini about 6 at a time. Do not over crowd. Remove when light golden brown. Keep warm while deep frying the remaining balls.
Reheat cream sauce and serve with aranchini. Garnish with parsley.
HAPPY BIRTHDAY #SUNDAYSUPPER, YOU ARE ONE YEAR OLD!!! Congratulations to Isabel for creating such a wonderful group that is now celebrating a little milestone, it’s first birthday celebration!!
This is a wonderful group of people that are so strongly supportive and generous. A group that I am proud to be part of. A group that has the mission to bring families and friends together again around the supper table, something that so many have lost in our quick paced crazy lives. This mission is being seen, sought after and recognized for it’s significance in bringing us together again. It is making a positive impact on people lives. It starts off as one day a week and soon becomes a way of life. We have now started to do #WeekDay Suppers also and you will see that from time to time on here also.
To celebrate this birthday we were asked to pick one recipe from another of the #SundaySupper participants that has inspired us. Well that list is a long one and I only started a few short months ago. So many wonderful contributors and only one to pick!! The one I picked was fairly simple. Something that brings you together to share, as a family around the table or watching a big game on TV!! Something fun that everyone really enjoys, the flavors of pizza are found in this easy pull apart bread. Something that I have never made before.
I have been laid up as of late, finding it hard to walk with my arthritis so Ken went into the kitchen for me and made this wonderful pull apart bread. We all loved it and devoured it over lunch and dinner. Yummy!!
Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP #SundaySupper
Author: Tara Noland
Recipe type: Appetizer
A great pull apart bread for the whole family.
2 (.5 ounce) packages active dry yeast
2 teaspoon white sugar
2 cup warm water (110 degrees F/45 degrees C)
5 cups flour
4 tablespoons olive oil
2 teaspoon salt
⅓ cup flavored dipping oil (I mixed ⅓ olive oil with 3 tsp. oil dipping seasoning)
2 tsp. garlic powder
8 oz. pepperoni
4 oz. mozzarella cheese, grated
4 oz. parmesan cheese, grated
For the dough, in a medium bowl, dissolve yeast and sugar in warm water. Mix well and then stand for about 10 min. until it is creamy. Stir in the flour, salt and oil. Beat until smooth then let it rest for 5 minutes.
Preheat oven to 375F. Separate pizza dough into small bite sized pieces. Toss dough in the flavored oil to lightly coat. Layer the dough into a bundt pan sprayed with cooking spray. Next layer in half the pepperoni, shredded cheese and garlic powder. Repeat layers again and end with dough pieces.
Bake for 30-40 min. until golden brown. Remove from oven and invert onto a cutting board. Serve with your favorite pizza or marinara sauce for dipping.
What a fun event filled with such good food! I only wish I could actually taste each one. Oh wait! I can. I have the recipes. Time to get cooking…
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
I am on a mushroom kick lately!! Love the little shrooms!! Ken made these divine little pastries for us when we had company the other day. He popped them in the freezer until ready to serve and they were fantastic!! I came across this company when we were are the Art Market before Christmas. They were kind enough to supply me with these amazing mushrooms. Untamed Feast have awesome wild mushroom products. We used their Chanterelles that have been Alder smoked and Wine Cask Aged and they are out of this world fantastic. What a wonderful rich flavor they have!! They will completely change any recipe you have with their distinctive flavor. This appetizer will be a huge hit at your next dinner party and so easy to make.
Come and see all the wild products Untamed Feast have to offer from wild mushrooms, to soup, risotto and more. You will love their products.
A wonderful appetizer that shows off the great flavor of Chanterelles.
10 large white mushrooms, ¼ ” diced
¼ cup onion, diced
1 tsp. dried crushed rosemary
1 pkg. (20 gm.) Untamed Feast Chanterelles
Salt and pepper
5 Tbsp. butter
1 small wheel of Brie
10 sheet of phyllo pastry
Soak the Chanterelles in 2 cups water for 20 min., drain saving the water if you like for another use, squeeze out moisture and dice.
Heat 1 Tbsp. butter in a medium fry pan and saute onion for 1-2 min. Add the white mushrooms and saute until their liquid has been released, add the chanterelles, rosemary and salt and pepper and continue cooking until the liquid is evaporated.
Preheat oven to 375F. Melt the last 4 Tbsp. butter. Slice the brie into 20 even pieces. Lay out the phyllo pastry and butter one sheet, reserving the rest under a damp towel. Lay another sheet on top. With a sharp knife or pizza cutter cut phyllo into four pieces width wise. Place a spoonful of mushroom on each piece and a slice of brie. Roll up tucking the ends in half way. Place on a cookie sheet seam side down and butter tops.
Bake for 9-12 min. until golden brown. Let rest 5 min. before serving.
We were at The Art Market in Calgary before Christmas and I came upon B.C. Coastal Grilling Planks and met the owner Donna Livelton. She was lovely enough to give me a package of Cedar Cooking Wraps to try, so we did and they are fantastic. Such a cool idea. You take a little cedar wrap and soak it for 30 min. then place seafood, veggies, cheeses etc. inside that have been seasoned with her fabulous spice rub. Bake in the oven or grill and WOW are these great!! The spice rub is perfect and the subtle cedar flavor is fantastic. These will blow your company away and they are so very easy to use. I think you could make them slightly ahead of time too and keep them under a damp cloth in the refrigerator ready to go.
Try these for your next dinner party, you will be amazed how wonderful they are. Order them from BC Coastal Grilling Planks. They also have other fine rubs and cedar planks that you will love.
A unique cedar wrapped shrimp recipe that is fantastic!!
Cedar Wraps with spice rub
Lemon, parsley and green onion for garnish
Soak the cedar wrap for 30 min. Holding the wraps down with a glass to keep submerged. Mix two parts olive oil with one part spice rub. Toss shrimp with the oil mixture. Place inside the soaked cedar wrap. Tie up with soaked kitchen twine, corn husk or green onion.
Preheat grill or oven to 400F. If grilling turn heat down to low and grill for 2-3 min. per side or more until done. If using the oven turn oven down to 350F, place the wraps on a cookie sheet in the middle of the oven and bake for 3 min., turn over and bake for 2-3 min. more or until done. Remove from oven and serve with garnishes.