1 14oz pkg firm tofu, pressed to release water
1/2 c mayo
1 tsp lemon juice
1 tsp tumeric
1/2 tsp dry mustard, can substitute dijion
2 celery ribs finely chopped
1/4 c chives chopped, can substitute red onion
1/2 tsp salt
1/4 tsp pepper
finely mash or do in little food processor, tofu. combine all and mix.
1-1/2 pounds fresh spinach, rinsed well and left wet
1/4 cup butter
1 large onion, finely chopped
Large pinch of freshly grated nutmeg
Salt and freshly ground pepper to taste
1 cup heavy cream
1 cup fine dried bread crumbs
1 quart shucked fresh oysters
2 Tablespoons finely chopped fresh dill or 2 teaspoons dried
Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.
In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Yield: 6 servings
1 cucumber, peeled and thinly sliced
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1 dash Worcestershire sauce
1 loaf pumprnickle bread
1 pinch lemon pepper seasoning
fresh dill sprigs
- Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
- Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
- Spread cream cheese mixture evenly on one side of each bread slice.
- Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
- Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
- To make as appetizers, cut bread slices into rounds with a cookie cutter. Spread with cream cheese mixture and top each with a cucumber slice. Yields approximately 48 rounds.
3 large baking potatoes, cut into 1/4-inch-thick matchsticks
2 tablespoons canola oil
Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.
1 large and 1 medium fresh mozzarella (I used 2 medium and had a lot of caprese left over)**
12 cherry tomatoes or 2 or 3 medium to large ripe but firm tomatoes (seeded and chopped)
1/4 small onion chopped
1 celery stalk chopped
3/4 teaspoon oregano (3/4 gram)
1/4 teaspoon salt (1.35 grams)
4-5 fresh basil leaves chopped
4 tablespoons olive oil (54 grams)
1 tablespoon balsamic vinegar (14 grams)
Place the fresh mozzarella in a sieve over a bowl for approximately 20 minutes. Carefully hollow out the mozzarella, chop the excess mozzarella.
In a medium bowl combine, chopped excess mozzarella, chopped tomatoes, onion and celery, oregano,salt, chopped basil, 3 tablespoons olive oil and balsamic vinegar, toss gently together.
Fill the hollowed out fresh mozzarella with the caprese mixture, drizzle with 1 tablespoon olive oil and serve the extra caprese mixture on the side. Enjoy!
1 1/2 pounds carrots, peeled and roughly chopped
1/4 cup sour cream
1/2 red or white onion, roughly chopped
2 cloves garlic, chopped
4 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar
- 1/2 tsp -1 tablespoon sriracha, or to taste
- 1 teaspoon ground cumin
- cilantro to taste
- sea salt and freshly ground pepper, to taste
- Preheat oven to (425º F.)USE lower temp try 375 next time
- In a large bowl, toss carrots, onion and garlic with 2 tablespoons olive oil and season generously with salt and pepper and cumin.
- Transfer veggies to a baking sheet lined with parchment paper and roast for 30-40 minutes, flipping over in the middle, or until tender.
- Remove vegetables from oven and place them in food processor. Add sriracha and greek yogurt and pulse to combine.
- While the motor is running, drizzle in remaining olive oil and pulse until desired consistency is reached. Adde vinegar and cilantro and blend again, may need more olive oil and/or sour cream.
- Taste and adjust seasoning, if necessary, then refrigerate for 20 minutes, or until ready to serve.
- Transfer to serving bowl and serve with pita bread or fresh vegetables.
50 grams butter
50 grams all-purpose flour
135 grams stout beer, such as Even More Jesus
375 grams heavy cream
3 grams mustard powder
1 gram cayenne pepper
300 grams aged cheddar cheese, grated
1 loaf Polish rye bread
- In a heavy-bottomed pot, melt the butter over medium heat. Once melted, whisk in the flour, and cook until the color shifts slightly darker, about 4 minutes. Add half the stout, making sure the beer is fully incorporated into the roux before adding the rest. Add half the cream, making sure it is fully incorporated into the mixture before adding the rest. Whisk in the mustard and cayenne to incorporate fully with no lumps. Cook until the mixture thickens nicely, 5 to 7 minutes. Be careful not to burn the bottom of the pan. Reduce the heat to medium-low and slowly add the cheddar, whisking after each addition. Be mindful of the heat: if the cheese begins to separate from the roux, cut the flame entirely. Let the rarebit mixture cool completely.
- Slice the bread 1¼-inch/3cm thick and toast until golden. Let cool and top each slice with 75 grams of rarebit mixture. Use an offset spatula to spread the mixture evenly over the top of bread. Broil (grill) until bubbling and slightly darkened. Drizzle Worcestershire sauce over the hot rarebit, slice into 5 pieces, and serve immediately.
Serves 6 as a snack
thinly sliced pumpernickel or rye bread, sometimes called cocktail bread
butter at room temperature
homemade dilled mayonnaise (recipe below)
salt and fresh cracked black pepper
thin slices of smoked salmon
lemon for garnish
1 pastuerized egg, at room temperature
1 cup mildly flavored olive oil, also room temperature
a handful of fresh dill
salt and pepper to taste
a squeeze of lemon
Set oven to 400F
Cut the slices of bread into smaller rectangles. You can make them bite sized, if you like. Spread a very thin layer of soft butter on each slice and toast in the oven for a few minutes until they just start to get crisp. This step is optional, you can also use the bread un-toasted.
Spread a little dilled mayonnaise onto each slice of bread, then top that with a slice of smoked salmon.
Add microgreens, and then season with a little salt and pepper. Garnish with an edible flower, and serve with small wedges of lemon.
To make the homemade mayonnaise: Put the room temperature egg, oil and dill in a jar just large enough to fit an immersion blender. Put the blender down to the bottom of the jar, and turn it on, slowly raising the blade as it emulsifies the mixture. This will only take about 30 seconds. Once it turns to mayo, stop the blending. You can then stir in the salt and pepper, and a little lemon juice, if you like.
1/4 cup panko, or Japanese, breadcrumbs (or regular breadcrumbs)
1 tsp finely minced fresh dill
1 Tbsp finely grated smoked Gouda cheese
butter for greasing the pans
1 Tbsp butter
1 large shallot, peeled and minced
an 8-oz package of cream cheese
2 large eggs
1/2 cup grated Smoked Gouda cheese
1 Tbsp finely minced dill
1/2 tsp salt
juice of 1/2 lemon
a 4.5 oz package of Morey’s Wild Smoked Salmon
sour cream topping
1 cup sour cream
juice of 1 lemon
Preheat the oven to 325F
Butter 2 small cheesecake pans (mine are 4.5 inches in diameter) and wrap the bottoms and sides with foil to prevent leakage in the water bath.
Mix the bread crumbs with the tablespoon of cheese and dill, use your fingers to lightly toss them to combine. Coat the bottom and sides of each pan with the mixture. Sprinkle any remaining crumbs along the bottom of each pan.
Meanwhile melt the butter in a skillet and saute the shallots for about 5 minutes until they are translucent. Set aside to cool.
Put the cream cheese in the bowl of a food processor and run the machine briefly to soften it. Blend in the eggs and process until well combined.
Add the cooled shallots, smoked Gouda, dill, salt, and lemon juice to the bowl and pulse several times to combine.
Add the smoked salmon to the bowl, breaking it up into large chunks as you add it. Pulse the machine a few more times, just until everything is well combined but not pureed. You want a little bit of texture in the mixture.
Divide the mixture evenly between the two pans, smoothing over the top with a flat knife.
Set the pans in a baking dish. Pour an inch or two of hot water into the baking dish to form a water bath.
Bake the cheesecakes for about 50 minutes, or until they are no longer jiggly in the center and the tops feel firm.
Let the cheesecakes cool before removing them from the pans and ‘frosting.
Make the sour cream topping by whisking together the sour cream and lemon juice. Spread over the top of the cooled cheesecakes.
Decorate the cakes with some sprigs of fresh dill and tiny blossoms. Serve with crackers and lemon wedges.
website with great photos: http://theviewfromgreatisland.com/savory-smoked-salmon-cheesecake/