Carol’s Comfort Foods

Manchego Cheese

Manchego cheese is produced in the La Mancha region of Spain and is made from the whole milk of Manchega sheep.  The cheese is rich, semi-firm and aged in natural caves for 3-6 months.  It has a distinctive herringbone design embossed in the rind.  The taste is slightly salty, but not too strong.  The texture is creamy and a slight bit piquant – similar in taste to feta cheese, but less salty and a more chewy texture. 

As with wine, Serrano ham and olive oil, Manchego cheese is protected by the government.  It controls its production, ensures the exclusive use of milk from Monchega sheep and dictates an aging period (in natural caves) of a minimum of two months. 

Warm Almond Crusted Monchego Cheese with Hot Garlic Vinaigrette and Toasted Almonds

Yield:  2 Appetizer Servings

INGREDIENTS

¼ cup all-purpose flour

Salt and freshly ground black pepper

1 large egg

1 tablespoon water

¼ cup panko bread crumbs

2 tablespoons ground almonds

1 (8-ounce) slice Manchego cheese, about 1-inch thick

2 tablespoons olive oil

Hot Garlic Vinaigrette, recipe follows

¼ cup slivered almonds, lightly toasted

2 tablespoons coarsely chopped flat leaf parsley

PREPARATION

Set up three bowls:  1 with flour, seasoned with salt and pepper; 1 with egg and 1 tablespoon of water and seasoned with salt and pepper and 1 with bread crumbs and ground almonds. 

Preheat oven to 450 degrees F.

Cut cheese into 2 equal pieces.  Dredge the cheese first in the flour, then the egg wash and finally in the bread crumbs.  Place the cheese in a small cazuela, drizzle with olive oil and season with salt and pepper.  Bake in the oven for 5-7 minutes or until golden brown and the cheese is soft.  Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley.  Serve with warm crusty bread.

Hot Garlic Vinaigrette

INGREDIENTS

¼ cup olive oil

3 cloves garlic, finely chopped

2 tablespoons aged sherry vinegar

Salt and freshly ground black pepper

PREPARATION

Heat oil over low heat in sauté pan.  Add garlic and cook until light golden brown.  Remove from heat and whisk in the vinegar.  Season with salt and pepper.

Source:  Bobby Flay - Boy Meets Grill - Episode - Tapas

Yield: 12 tartlets

INGREDIENTS

2 frozen puff pastry sheets, thawed

1 tablespoon butter

1 tablespoon olive oil

¼ cup finely sliced red onion

¼ cup finely sliced yellow onion

2 scallions, finely sliced

1 tablespoon finely chopped chives

1 egg

1/3 cup heavy cream

1 teaspoon salt

3 ounces goat cheese

PREPARATION

Preheat oven to 375 degrees F

Take a 2 ½ inch round cookie cutter and cut out 12 rounds from the 2 sheets of puff pastry.  Press the rounds of dough into a 12 mini muffin tin to form a cup and allowing room for the filling.  Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depending on length of time before baking tartlets).

In a skillet, combine butter and oil and then add the onions.  Cook gently until the onions are translucent and caramelized, stirring frequently for about 15-20 minutes.  Once cooked, add the scallions and chives.  Set aside to cool slightly.

In a bowl, whisk together the egg, cream and salt.  Add the cooked onions to the egg mixture, stirring thoroughly.  Pour into the prepared pastry cups with a spoon.  Break up the goat cheese and place on top of the tartlets.  Bake for 20-25 minutes.  Remove from oven and serve immediately.

Source:  Danny Boome – FoodNetwork – Episode #RB0107

Yield:  6-8 slices (more for smaller appetizer portions)

INGREDIENTS

1 lb pre-made pizza dough (I buy mine at Publix supermarkets in the Bakery section), let rest at room temperature

1–8 ounce jar of your favorite pizza sauce or pasta sauce

8 ounces grated mozzarella cheese

½ cup freshly grated Parmesan cheese

½ cup fresh basil, chopped into chiffonade

2 cloves of garlic, finely chopped

1 fresh tomato, sliced

6 slices of fresh mozzarella cheese

½ teaspoon oregano

Yellow cornmeal to dust bottom of pizza pan

Round pizza pan

PREPARATION

Preheat oven to 400 degrees F

Dust the bottom of the pizza pan with cornmeal.

Place dough on a lightly floured surface and roll or stretch dough out to form a circle to fit your pan.  Don’t worry, if it isn’t perfect.  Use your hands to stretch the dough to the edge of the pan.  Spread the pizza or pasta sauce on top of the dough, enough so you have a nice coating on the dough.  Sprinkle 4 ounces of the grated mozzarella cheese on top of the sauce and then add the chopped garlic.  Arrange the basil, tomatoes and slices of fresh mozzarella on top and sprinkle with the Parmesan cheese and oregano.

Bake for approximately 20-25 minutes until the crust is lightly browned and the cheese is melted and bubbly.  Remove from oven and let sit for about 5 minutes.  Slice and serve.

Yield:  2 cups

INGREDIENTS

2 lbs bacon

1 cup sour cream

1 cup good mayonnaise

4-5 tomatoes – seeded and finely chopped

Lettuce leaves

Bagel chips or crackers of choice

PREPARATION

Cook bacon until very crisp.  Remove and drain on paper towels.  In a medium bowl, combine the sour cream and mayonnaise.  Blend in the bacon and cover with plastic wrap and refrigerate for several hours or overnight.

Line a serving dish with the lettuce leaves and shape the bacon mixture into a ball or mound and center on the lettuce leaves.  Cover the bacon mixture completely with the finely chopped tomatoes.  Serve with bagel chips or crackers.

Source:  Under the Magnolias – Athens Academy – Athens, GA

Yield: 12 Servings

INGREDIENTS

2 – 8 ounce packages cream cheese, softened

2 cups shredded cheddar cheese, divided

1 – 27 ounce can of chili beans, I prefer Bush’s

3 tablespoons chopped green onions

3 tablespoons pitted black olives (optional)

PREPARATION

Preheat oven to 350 degrees F

Spread cream cheese into the bottom of a 9-inch pie plate.  Sprinkle with ½ of the cheddar cheese.  Spread chili beans over the top of the shredded cheese.  Top with remaining shredded cheese, chopped green onions and olives.  Bake for 15-20 minutes until mixture is heated and cheese is melted.  Serve warm with your favorite tortilla chips.

Yield:  12 mushroom appetizers

INGREDIENTS

12 medium-sized mushroom caps

1 tablespoon olive oil

1 tablespoon unsalted butter

½ cup finely chopped yellow onions

2 tablespoons coarsely chopped walnuts

1 clove garlic, minced

5 ounces spinach, thoroughly defrosted and squeezed dry

1 ounce feta cheese

1 ounce Gruyere cheese, crumbled

2 tablespoons fresh dill

Salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 400 degrees F

Remove stems from mushrooms and wipe the mushroom caps with a damp cloth or paper towel.  Set aside.  In a small skillet, heat olive oil and butter and add the onions and sauté until the onions are tender and translucent, approximately 10-15 minutes.  Add walnuts and garlic and sauté for an additional minute.  Add spinach and cook for another 5 minutes, stirring constantly.  Remove from heat and cool slightly.  Stir in cheeses, dill and seasonings.

Arrange the mushrooms, cavity side up in a baking dish.  Divide the spinach and walnut mixture evenly among the mushroom caps.  Bake in the oven for approximately 8-10 minutes until the filling is browned and the mushrooms are thoroughly heated.  Remove from oven and serve immediately.    

Source:  The Silver Palate – Rosso & Lukins - 1979

Yield: 16 - 2-inch tarts or 1 - 10-inch quiche

INGREDIENTS

Pastry Dough

1 ½ cups all-purpose flour

½ teaspoon salt

Pinch of granulated sugar

5 ½ tablespoons unsalted butter, chilled

3 tablespoons vegetable shortening, chilled

¼ cup ice water

PREPARATION

Sift the flour, salt and sugar together into a bowl; add the butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.  Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.  Turn dough out onto a work surface and using the heel of your hand, smear dough away from you, about ¼ cup at a time.  Scrape up the smeared dough into a ball, wrap and refrigerate for a least 2 hours.

Unwrap the dough, place on floured work surface and pound it a few times with a rolling pin to soften it.  Roll it out to about 1/8 or desired thickness.  Line tart pans, easing the dough into the pan and pat into place.  Trim off the excess and crimp edge as desired.  Refrigerate for 30 minutes. 

Preheat oven to 375 degrees F.  Prebake the shells for about 10 minutes.  Cool slightly.  Place a spoonful of filling in the tart and then fill with custard to cover the filling up to the edge of the tart.  Return to the oven and bake for 10-15 minutes or until the filling is set and lightly browned.  Let cool slightly and remove from tart pans and serve immediately.

Basic Quiche Custard

1 ½ cups heavy cream

3 large eggs

Salt, pepper, grated nutmeg to taste

Whisk cream and eggs together thoroughly.  Add seasonings to taste.  Reserve until baking time.

Suggested Quiche Fillings

(Use about 1 tablespoon of filling per 2-inch tart)

·        Equal parts of chopped ham and Gruyere cheese; whisk in Dijon-style mustard to taste into the basic custard

·        Finely minced smoked salmon with chopped fresh dill to taste

·        Mushrooms sautéed in sweet butter

·        Equal parts of red and green peppers, sautéed in sweet butter until tender

·        Equal parts of flaked crab meat and sautéed scallions

·        Freshly chopped basil and parmesan cheese

Source:  The Silver Palate – Rosso & Lukins - 1979

INGREDIENTS

Tapenade:
½ cup Spanish olives with pimento
1 ½ teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy  
¼ teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil

Cherry Tomatoes

32 small cherry tomatoes
Chopped fresh parsley for garnish

Tapenade:  In a food processor, pulse the olives until finely chopped.  Add the remaining tapenade ingredients and pulse until the olives are minced. 

Cherry Tomatoes:  With a sharp knife, slice the stem side down (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.  Using a ¼ teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. 

Assembly:  Spoon a generous ¼ teaspoon of the tapenade into each shell and garnish with the parsley. 

Source:  Gourmet Magazine

Yield:  4 Servings

INGREDIENTS

4 tablespoons unsalted butter

6 green onions, trimmed and finely chopped

6 sun-dried tomatoes, packed in oil, drained and finely chopped

2 teaspoons dried tarragon

3 teaspoons Dijon mustard

1-½ cups milk

½ cup heavy cream

1 large egg, lightly beaten

1 lb cooked crabmeat, picked over for shell and cartilage

2 tablespoons cream sherry

Salt and freshly ground white pepper

1 ¼ cup fresh bread crumbs

PREPARATION

Preheat oven to 375 degrees F.  Butter a 1 ½ quart soufflé dish or casserole.  Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat.  Add the green onions and sauté until softened, about 3 minutes.  Add the sun-dried tomatoes and tarragon; sauté another 2 minutes.  Whisk in 2 teaspoons of the mustard, the milk and cream.  Bring to a boil, then simmer uncovered for 5 minutes.  Beat a little of the hot milk mixture into the egg mixture, then beat this mixture back into the remaining milk mixture.  Stir in the crabmeat and sherry; season with salt and white pepper.  Cook over low heat until all is heated through, 2-3 minutes more.  Transfer the crabmeat mixture to the prepared dish.  Melt the remaining 2 tablespoons butter and swirl in the remaining 1 teaspoon mustard.  Toss with the fresh bread crumbs to coat and then sprinkle the crumbs over the top of the casserole.  Bake the casserole until lightly browned and bubbling, approximately 25-30 minutes.  Serve immediately with baguettes or Crostini. 

Source:  Sarah Leah Chase – Cold Weather Cooking - 1990

This spread makes a great hot appetizer when spread on Crostini and broiled in the oven for a few minutes, until the cheese is hot and bubbly. 

Yield: 2 ½ cups – enough for 4 dozen Crostini appetizers

INGREDIENTS

6 ounces cream cheese, at room temperature

6 ounces Gorgonzola cheese, at room temperature

2 cloves garlic, finely chopped

8 ounces mozzarella cheese, shredded

3 ounces freshly grated Parmesan cheese

3 tablespoons fresh basil leaves, finely chopped

Freshly ground black pepper, to taste

¼ cup sun-dried tomatoes, packed in oil and cut into thin slivers.

Crostini – homemade or purchased

PREPARATION

In a small mixing bowl, mix together the cream cheese and Gorgonzola cheese until thoroughly combined and smooth; then mix in the garlic.  Add the mozzarella and Parmesan cheese and blend until smooth.  Add chopped basil and season with pepper. 

To serve, spread a tablespoon of the cheese mixture evenly on the Crostini and then press a sliver of sun-dried tomato on top.  Place on a rimmed baking sheet and broil about 3-4 inches from the heat for about 1-2 minutes, until the cheese is melted and bubbly.  Transfer to serving tray and serve immediately.

Easy and delicious appetizer for when the unexpected guests drop in!  Time saver tip:  Purchase a bag or two of already toasted baguettes from your local supermarket to keep on hand.  Great for quick appetizers or for dunking in homemade soups.

Yield:  18-20

INGREDIENTS

6 eggs, hardboiled

½ cup good mayonnaise, I prefer Hellmann’s

¼ cup yellow onion, finely chopped

Freshly ground black pepper

1 baguette, thinly sliced, brushed with olive oil and toasted

¼ cup of chives, chopped

PREPARATION

Hard boil the eggs and peel.  Finely chop and place in a medium mixing bowl.  Add the yellow onion, black pepper and mayonnaise.  Mix well.  You can also add finely chopped celery, if you like.  Refrigerate.  Meanwhile, on a rimmed baking sheet, drizzle olive oil over the baguettes and toast them in the a 375 degree F oven for about 7-10 minutes, turning at least once to toast evenly on both sides.  Remove from oven and let cool.  Once cooled, using a teaspoon, top each baguette slice with some of the egg salad.  Sprinkle with chopped chives and serve.     

Yield:  8 Servings

INGREDIENTS

1 lb chorizo sausage, removed from casing

1 tablespoon chopped garlic

2 cups pinto beans, drained

¼ teaspoon cumin

½ teaspoon chili powder

Homemade Taco chips (see recipe below)

Toppings

1 ½ cup grated cheddar cheese

1 ½ cup Monterey jack cheese

3 green onions, chopped with white and some green

1 cup sour cream

1 tablespoon freshly squeezed lime juice

PREPARATION

In large skillet, cook the chorizo, garlic and cumin until sausage is browned.  Remove and drain on paper towel.  To fat in pan, add pinto beans, chili powder, salt and 1 ¼ -½ cups water.  Cook over medium-high heat, mashing the beans and cooking until much of the water has been absorbed.  Set aside.

Homemade Taco Chips

10 corn tortillas, cut into quarters

4 cups oil, corn, vegetable or peanut

Heat oil in a large kettle to 360 degrees F.  Slowly add small amount of tortillas to the oil and fry for about 1 minute, until golden brown, turning once.  Remove from oil and drain on paper towels. 

Assemble

Pre-heat oven to 450 degrees F.  In a oven proof baking dish, place one layer of taco chips on the bottom.  Top with beans, ½ sausage, cheese and onions.  Repeat with another layer of taco chips, beans, sausage, onions and cheese.  Bake in the oven for 5-8 minutes or until the cheese is melted and the chips are heated.  Serve with the following toppings:

Sour Cream – Add 1 tablespoon freshly squeezed lime juice and mix well

Tomatoes – Chopped fresh tomatoes

Tartines are the French version of an open-faced sandwich.  They start with a slice of good rustic bread that is either toasted or not, and then topped with a variety of meat, cheese, vegetables and herbs. 

Tartines are a great appetizer, as they can be assembled at the last minute without much fuss.  Depending on the size of the bread slices, you can slice then diagonally into 2-3 servings per slice of bread.  Great last minute appetizer.  Serve with your favorite wine and presto you have a simple and classic appetizer, sure to impress your guests!

Yield: Serves 8

INGREDIENTS

6 slices good country bread

¼ cup olive oil

4 ounces goat cheese

1 cup of roasted red pepper strips

2 tablespoons fresh oregano, chopped

PREPARATION

Preheat oven to 400 degrees F.  Place the slices of bread on a rimmed baking sheet.  Brush them with olive oil and bake for approximately 5 minutes until lightly browned.  Remove from oven and turn slices over and brush with remaining olive oil.  Return to oven and continue baking for about 3 minutes.  Remove from oven and transfer to a serving platter.

When bread has cooled, spread goat cheese on one side of the bread.  Sprinkle with freshly ground pepper.  Top with one or two strips of roasted red pepper.  Sprinkle fresh oregano on top.  Cut each bread slice into thirds and serve immediately.  If preparing in advance, store the bread in an airtight container and the other ingredients in the refrigerator.  Assemble and serve.

Yield: 4 Servings

INGREDIENTS

2 cups assorted cherry, grape and teardrop tomatoes, halved or quartered

½ small red onion, finely chopped

3 tablespoons olive oil, plus additional for brushing

3 tablespoons chopped fresh basil

½ cup fresh spinach, chopped

½ lb feta cheese, crumbled

1½ tablespoons balsamic vinegar

1 large loaf focaccia – halved horizontally (reserve other half for another use)

1 garlic clove, peeled and halved

PREPARATION

Combine halved tomatoes, finely chopped onions, 3 tablespoons olive oil, chopped fresh basil and spinach, feta cheese and balsamic vinegar in medium bowl; season with salt and freshly grated black pepper.  Cover and let stand at room temperature, tossing occasionally.  Tip:  Can be made up to 2 hours in advance.

Preheat broiler.  Place focaccia half, cut side up, on baking sheet and brush bread with olive oil.  Toast bread in broiler until it is golden brown, watching closely so it doesn’t burn, about 2 minutes.  Remove bread from broiler and immediately rub the cut side of bread with halved garlic, then cut focaccia crosswise into 4 equal pieces.  Top the toasted focaccia with the tomato mixture and drizzle lightly with additional olive oil.

Yield: 8

INGREDIENTS

1-8 ounce can of Pillsbury Crescent rolls

24 slices of pepperoni

½ cup shredded mozzarella cheese

1 cup pasta or pizza sauce, heated

PREPARATION

Pre-heat oven to 375 degrees F

Separate dough into 8 triangles; pat out each triangle slightly. Brush a small amount of pasta or pizza sauce on the dough. Place 3 slices of pepperoni overlapping one another on each triangle. Top each triangle with approximately 1 tablespoon for mozzarella cheese. Roll up each triangle starting at the shortest side of the triangle and roll up to the point. Place rolls down side on an ungreased baking sheet. Bake for 10-14 minutes or until golden brown. Remove from baking sheet and serve warm with pasta or pizza sauce.

*To adapt this recipe to vegetarian, replace the pepperoni with fresh chopped basil.

CREAM CHEESE DUMPLINGS

Yield: 25-30 dumplings

INGREDIENTS

¼ cup sun-dried tomatoes in oil, drained and diced

6 ounces cream cheese, softened

2 garlic cloves, minced

3 tablespoons chopped fresh basil

½ teaspoon freshly ground pepper

¼ teaspoon salt

30 wonton wrappers

Vegetable or canola oil

PREPARATION

Stir together sun-dried tomatoes, cream cheese, garlic, basil, salt and pepper. Place 1 teaspoon of cream cheese mixture in the center of each wonton wrapper. Moisten the edges of the wonton wrapper. Fold two opposite corners together over the filling. Fold the remaining two corners together and pinch to seal. Twist top slightly to for a beggar’s purse shape. In a large heavy saucepan, pour in approximately 3 inches of oil and heat to 350 degrees F. Fry dumplings in batches until they are golden brown. Remove and drain on paper towels. Serve with Tomato Basil Vinaigrette.

TOMATO BASIL VINAIGRETTE

Yield: 2 ¾ cups

INGREDIENTS

3 cloves garlic

2 cups chopped Roma tomatoes, peeled and seeded

1 cup fresh basil leaves

¼ cup red wine vinegar

2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

½ cup extra-virgin olive oil

Salt and freshly ground pepper to taste

PREPARATION

Mince garlic in food processor. Add tomatoes, basil leaves, red wine vinegar, balsamic vinegar and Dijon mustard. Process until smooth. Slowly add olive oil while continuing to process. Season to taste with salt and pepper. Set aside.

Recipe: Rebecca Lang – Athens Magazine – November, 2007

Yield: 2 ½ cups

INGREDIENTS

1 – 8 ounce package cream cheese, softened

½ cup sour cream

½ cup crumbled good blue cheese, I prefer Maytag

1 teaspoon lemon juice

½ teaspoon prepared horseradish

¼ cup grated carrots

¼ cup finely chopped green onion tops

2 tablespoons chopped parsley

6 slices bacon – cooked and crumbled

PREPARATION

Place cream cheese, sour cream and blue cheese in a food processor. Process until smooth. Stir in lemon juice, horseradish, carrots, onions, parsley and bacon. Mix well and chill thoroughly. To serve: hollow out a red cabbage and spoon dip into cabbage. Serve with crudités and crackers.

INGREDIENTS

1 large cucumber

12 ounces cream cheese, softened

2 tablespoons sweet yellow onion, finely chopped

¼ teaspoon salt

1 tablespoon mayonnaise

Pinch of cayenne pepper

PREPARATION

Pare, grate and drain cucumber. Combine cucumber, cream cheese, onion, mayonnaise, cayenne and salt in a food processor. Pulse for a few moments until all ingredients are blended. Serve as a spread for sandwiches or canape’. It can also be thinned out with sour cream and used as a dip for vegetables.

INGREDIENTS

2 – 8 ounce cream cheese

1 cup grated cheddar cheese

3 tablespoons sweet yellow onion – finely chopped

2 tablespoons Worcestershire sauce

1-2 cups chopped walnuts

PREPARATION

In a medium mixing bowl, combine cream cheese, cheddar cheese, onion and Worcestershire sauce. Mix well. Roll mixture into two balls. Roll the cheese balls into the chopped walnut mixture, so the cheese ball is coated on the outside with the walnuts. Wrap tightly with plastic wrap and refrigerate for a minimum of 6 hours. To serve: remove from refrigerator and let soften for 30 minutes. Serve with assorted crackers and small breads.

INGREDIENTS

8 ounces cream cheese

4 ounces sour cream

2 tablespoons garden thyme

1 tablespoon sweet basil

1 tablespoon fresh parsley

PREPARATION

In a food processor, blend all ingredients and place in a small bowl. Refrigerate overnight so all the flavors of the herbs can meld. Transfer to a small serving dish and garnish with sprigs of fresh thyme. Serve with crackers and veggies.

Makes 12 appetizer servings

INGREDIENTS

1 prepared 9-inch pie shell

½ cup toasted chopped pecans

6 ounces cream cheese at room temperature

2 eggs

4 ounces Maytag Blue Cheese

½ cup half and half

1 teaspoon cornstarch

¾ teaspoon Worcestershire sauce

¼ teaspoon freshly grated black pepper

Fresh chives – finely chopped for garnish

PREPARATION

Preheat oven to 350 degrees F.

Sprinkle nuts in the bottom of the pie shell. In a food processor bowl or blender, combine cream cheese, eggs, blue cheese, half and half, cornstarch and seasonings until smooth. Pour into crust and bake for 35-40 minutes or until center is fairly firm. Cool and chill 2 hours, then cut into 12 wedges and arrange on a platter. Garnish with chopped chives.

Source: Marcia Adams – Heartland - 1991

Vegetarian Pide

This recipe is a home version based on one we had in Basel Switzerland.
Pide is a Turkish stuffed bread or seeded bread. Although this is not a
traditional recipe it is awesome.

Dough Recipe- Andrew’s easy pizza dough is really the best!

Baking Stone Method
Preheat your baking stone for 45 minutes.
Sprinkle with cornmeal before placing Pide on top to cook.

Cookie Sheet Method
Brush a cookie sheet with olive oil.
Spread the dough into a pinched oval shape.
Pinch and fold the edges to make a ridge.

Pide Filling
1 cup baby Spinach washed.
Do not dry. The liquid will steam the spinach and this will prevent the spinach from crisping.
1/2 cup crumbled feta cheese
1/2 cup chopped, shredded or torn fresh mozzerella cheese
1 egg, stir with a fork
5-10 garlic stuff olives sliced
2 cloves of garlic crushed.
1/2 tablespoon Olive oil.

Brush the dough with olive oil. Sprinkle the garlic on the olive oil.
Lay the spinach out covering the unpinched surface of the dough.
Add the cheese and olives. Drizzle the egg over the top.
Bake at 400 until pinched crust is browned. 10-15 minutes.

Slice in strips and serve.

PINECONE DIP 

INGREDIENTS

1 ½ cup almonds

1- 8 ounce cream cheese – softened

½ cup good mayonnaise

6-8 crisply cooked bacon slices – crumbled

½ teaspoon freshly chopped dill weed

1/8 teaspoon pepper

1 tablespoon finely chopped green onion

PREPARATION

Preheat oven to 350 degrees F

Spread almonds on a shallow baking pan and toast for approximately 7-10 minutes, stirring frequently until they are lightly browned.  Remove from the oven and cool.  Chop almonds into small pieces and reserve in an airtight container.

Combine softened cream cheese and mayonnaise and mix well.  Add in bacon, green onions, dill and grated pepper.  Cover and refrigerate dip overnight.

Remove dip from refrigerator and on a small serving platter form dip into the shape of a pinecone.  Press toasted almonds into the dip.

Serve dip with assorted crackers and crudites. 

HOMEMADE NACHOS
INGREDIENTS

1 lb extra lean ground beef
1 package taco seasoning mix
1 can refried beans
1 large yellow onion
2-3 cups grated Mexican
melting cheese
8 white corn tortillas
1-2 Jalapeno peppers – seeded and sliced
Garnishes – sour cream, guacamole, chopped tomatoes and taco sauce

Makes 4-6 servings
In a large frying pan over medium-high heat, brown ground beef and onion until pink in meat is gone and the onion is softened. Drain any excess fat. Add the taco seasoning mix and simmer for a few minutes, per the package instructions. Remove from heat and set aside.
To make the homemade taco chips, cut the corn tortillas in half and then cut each half into thirds. You should have six taco chips per tortilla. In a deep fryer or large skillet (preferably, heavy cast iron type), pour in 1 inch of peanut or canola oil. Heat oil to a temperature of 325 degrees and then carefully, in small batches, add the tortilla chips to the hot oil. Cook for approximately 3 minutes, turning frequently until the tortilla chips turn lightly brown. Remove from oil and drain on paper towels or brown paper bag.
In an oven proof platter, arrange a layer of tortilla chips on the bottom of the platter, spread refried beans and ground beef mixture. Sprinkle with grated cheese and jalapeno peppers. Repeat with another layer of tortilla chips, refried beans and ground beef. Top off with more grated cheese and jalapeno peppers. Heat in a 325 degree oven until the cheese melts. Serve with choice of sour cream, chopped tomatoes, guacamole and taco sauce.

This is flat out the best onion dip that I have ever tasted! It has gotten great reviews every time I have brought it to a party. Once you’ve tasted this, you’ll never go back to the recipes that are simply some mayonnaise, sour cream and dried onion mix. It’s really simple to make and the taste is far superior to the other dips that are on the market. The caramelized onions give the dip more depth and the addition of cayenne pepper gives it a subtle kick.

INGREDIENTS

2 large yellow onions, sweet variety, particularly Vidalia onions are best

4 tablespoons unsalted butter

¼ cup vegetable oil

¼ tsp ground cayenne pepper

1 tsp kosher salt

½ tsp freshly ground pepper

4 oz cream cheese at room temperature

½ cup sour cream

½ cup good mayonnaise

PREPARATION

Cut the onions in half and then slice them into 1/8-inch thick half-rounds (You will have about 3 cups of onions). Heat the butter and oil in a large saute’ pan over medium heat (If you have a large cast iron skillet, that’s ideal). Add the onions, cayenne, salt and pepper to the heated butter and oil. Sauté for about 10-15 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 -25 minutes or until the onions are browned and caramelized. Remove the onions from the pan and set aside to cool on paper towels.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the cooled onions and mix well. Taste for seasonings. Serve dip at room temperature with potato chips, toasted pita bread or crackers. 

Source: The Barefoot Contessa Cookbook – Copyright 1999