Chocolate Pear & Hazelnut Tarts

Posted on December 7, 2008 by admin

Last winter I invited my cousin and her fiancé over for dinner and I made these individual tarts for dessert.  They were a huge hit, so I decided to make them again this year.  They remind me of French pear and frangipani tarts.

With pears in season and nuts playing a staring role in winter foods, this recipe is perfect for holiday entertaining.  Making spun sugar for a garnish is fun as long as you don’t burn yourself.  I recommend using a nonstick silicon mat from a kitchen supply store.  I think the mats are worth the investment because I have used parchment paper with unsatisfactory results in the past.  This recipe dose not hold well and is best made a couple of hours before serving at room temperature.

Serves 6 Individual Tarts

Crust

1/2 cup unsalted butter chilled and cut into cubes

1/4 cup powdered sugar

1 1/4 cup flour

1/8 tsp salt

Filling

1 large Bosc pear peeled and thinly sliced

3/4 cup sugar

2 large eggs

30 g dark or semi sweet bar broken into small pieces

30 g chopped hazel nuts

1/4 tsp vanilla extract

pinch of ground cinnamon

Garnish spun sugar shapes

1/2 cup granulated sugar

1/4 cup water

1/8 tsp cream of tartar

Method

Put all crust ingredients in a food processor or a large bowl.  Pulse processor or use two forks to cut butter into flour until consistency of fine bread crumbs.  Press into the bottoms of 4 inch tart molds making an edge about 1/2 inch high.  Bake at 350° for 15 minutes or until slightly golden.

In electric mixer or hand held mixer beat the sugar, eggs vanilla and cinnamon until smooth.

Divide chocolate pieces and chopped nuts evenly into the bottoms of all six tarts.  Next add sliced pears you can make a pattern of your choice.  Ladle egg and sugar mixture over tops of tarts taking care not to over fill.

Bake at 350° for 20 minutes or until tarts are golden brown and set in middle.  Serve with spun sugar or simply opt for vanilla ice cream.

To make the spun sugar shapes heat sugar, water and cream of tartar in a skillet over medium heat.  Stir slightly until sugar is dissolved.  Bring to boil over medium heat for about 15 minutes or until sugar begins to caramelized.  Use a metal spoon to scoop up some of the caramelized sugar.  Hold spoon about three feet in the air and jiggle your hand back and forward making amoeba like patterns on the silicon mat.  Let cool then peel off and garnish your tarts.

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Turkey Chilaquiles

Posted on November 26, 2008 by admin

Chilaquiles (chee-lah-KEE-lehs) can be referred to as a poor man’s dish because it was created in Mexico to utilize leftover tortillas.  This dish traditionally is served at breakfast or brunch but I have enjoyed it for dinner on many occasions.  Chilaquiles incorporates thriftiness and Mexican food, two things that I hold dear to my heart.  There are many different recipes for chilaquiles.  This recipe is what I find tastes the best for the least amount of effort and money.  Come late November many of us are searching for ways to use our Thanksgiving turkey leftovers.  I do hope you give this recipe a whirl.

Serves 4

Ingredients

12 oz of leftover cooked turkey meat shredded or diced

6 oz white cheddar or Mexican cheese shredded/crumbled

12 small (6-inch) corn tortillas

1 28 oz can of tomatoes

1 fresh jalapeno seed if desired for less heat

1 large garlic clove

1/2 tsp ground cumin

salt and pepper to taste

Method

Preheat oven to 400°.  Cut tortillas into triangles or thin strips.  Place on a large rimmed baking sheet or two smaller sheets. Toss with 1 tbsp of oil; season with salt.  Toast in oven until golden brown and crispy tossing occasionally for about 15 minutes.

In a blender or food processor puree, tomatoes, onion, garlic, jalapeno until smooth.  Add cumin and salt and pepper to taste.

In a skillet over medium high heat pour in tomato mixture.  Cook stirring occasionally for five minuets.

In a casserole dish layer crisp tortillas, turkey, sauce and cheese ending with sauce and cheese on top of the dish.  Bake at 350° for 20 minutes or until cheese has bubbled and melted.

The tortillas loose there crispy texture quickly so serve immediately on its own or with salad, bean and/or rice.

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Gorgonzola and Walnut Stuffed Portobellos

Posted on November 2, 2008 by admin

I am not vegetarian; however, I am intrigued by vegetarian cuisine.  I enjoy cooking and eating vegetarian dishes.  Stuffed mushrooms are not exactly an original dish idea but, I feel they are perfectly suited with Autumn closing in.  I love the earthy flavor of mushrooms and this dish show cases them beautifully making them ideal for entertaining.  I will also add, the Gorgonzola cheese is quite strong in flavor and can be an acquired taste.

This dish is versatile for both vegetarian and non vegetarians.  Serve paired with grilled meat and seasonal vegetables or a green salad.

Serves 4

Ingredients

4 Portobello mushrooms

4 oz crumbled Gorgonzola or blue cheese

2 oz shredded Parmesan cheese

4 tbsp olive oil or ground nut oil

1 small onion, chopped

1 large garlic clove chopped

3 1/2 oz or about 4 slices of whole wheat bread crumbs or cut into small cubes

3 oz roughly chopped walnut pieces

2 tbsp fresh chopped parsley

1/4 cup vegetable stock

juice of half a small lemon

salt and pepper to taste

Method

Preheat the oven to 190 C°/375° F.

When removing mushroom stems take care because the mushroom cup can break easily.  Wipe mushrooms with damp cloth then drizzle with oil on both sides and season with salt and pepper.

Heat 2 tablespoons of oil in frying pan, add the onion, garlic.   Sauté for 3-5 minutes, until soft.  Transfer to a bowl, then stir in breadcrumbs or cubes, Gorgonzola, 1 oz of Parmesan, walnuts, parsley and vegetable stock and lemon juice.

Place the mushrooms in  a large oven proof baking dish or tray.  Using your hands scoop stuffing mixture into four balls and place stuffing in each mushroom.  Sprinkle with Parmesan and drizzle with olive oil.

Bake for 20 minutes or until tops have turned brown.

Serve with grilled meat and/or seasonal vegetables or a fresh green salad.

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Mexican Caesar Salad

Posted on October 19, 2008 by admin

This salad is a great opportunity to use pumpkin seeds which are very festive this time of year.  Also, a favorite cheese of mine, Anejo Enchilado Mexican cheese.  If Monterey Jack cheese is the one and only cheese of choice in your Mexican dishes you’re in for a delightful treat.  Anejo Enchilado is a firm, pressed cheese that is rolled in paprika.  It is milder than its close counter part, Cotijia which is know as the “Parmesan of Mexico.”  Both cheeses are easily shredded, grated or crumbled to accompany enchiladas, burritos, tacos, refried beans and salads.

Since the dressing is homemade, I like the convenience of pre washed and chopped lettuce.  I enjoy the contrast of colors with mixing romaine and red leaf lettuce.  This recipe can be doubled to feed a crowd and accompanies pumpkin enchiladas perfectly.

Serves 4-6

Ingredients

1 10 oz bag of romaine and red leaf lettuce

3 tbsp crumbled Mexican Cheese such as Anejo

2 tbsp shelled and toasted unsalted pumpkin seeds

1/2 cup safflower or olive oil mayonnaise

2 tbsp fresh cilantro

1 large clove of garlic

1 tsp Worcestershire sauce

1 tsp juice and zest from 1 lime

1/4 of a canned chipotle chili

pinch of fresh ground black pepper

Method

Preheat oven to 400°.  Place pumpkin seeds on tray and bake for 5 minutes.  Or heat skillet over medium high heat, add pumpkin seeds and toast until fragrant, stirring occasionally 3-5 minutes.  Toasting nuts or seeds requires close attention insuring they do not become bitter and burned.

Open bag of lettuce and place in large bowl.  If using a head of romaine, wash, dry and chop lettuce.

Add mayonnaise, cilantro, garlic, Worcestershire sauce, chipotle chili, lime juice, lime zest and pepper to food processor or blender.  Puree on high until well blended about 30 seconds.  Refrigerate until ready to dress the salad.

Only pour dressing over salad and toss when ready to serve or the salad will become limp.  Sprinkle each serving with crumbled Mexican Cheese and toasted pumpkin seeds.

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Pumpkin Enchiladas

Posted on October 12, 2008 by admin

I look forward to making this recipe every year in the fall.  In the past, I have made my enchilada sauce from fresh pumpkin by; peeling, deseeding, chopping, roasting and pureeing it in my food processor.  I have since reevaluated the time involved and deided it’s okay to use canned pumpkin puree.  Of course, there is nothing wrong with using fresh pumpking puree, more power to you!  I would suggest making a large batch and freezing it for a later date.

I simply love the idea of using pumpkins in something other than assorted baked goods or soups.  For a complete festive meal I like to serve these with black beans and Mexican Caesar salad.   These enchiladas are simply made into a vegetarian dish by substituting the chicken filling with black beans.

Makes 25 enchiladas

Ingredients

3 1/2 lbs bone in skin on chicken thighs

1 29 oz can pumpkin puree

5-6 cups chicken or vegetable stock

25 corn tortillas

6 oz crumbled Mexican queso fresco cheese

4 oz grated Monterey Jack cheese

1/4 cup chopped scallions

2 tsp minced garlic

1 canned chipotle chili in a adobo sauce (smoked jalpeno)

Salt and pepper to taste

Method

Preheat oven to 350°.  Wash chicken and pat dry with paper towels.  Place chicken on tray covered with foil and sprayed with nonstick spray.   Season both sides of chicken thighs bake for 25 minutes or until thermometer reads 165°.  Cool, remove skin, debone and shred using two forks or finely dice with a knife.

In blender or food processor puree together, pumpkin, garlic, chipotle chili, 5 cups of water and 1 cup of chicken juices from baking tray or vegetable broth, salt and pepper to taste.

Warming up tortillas makes them pliable for rolling.  To warm, either place on plate and heat in microwave for 1 minute or warm in a skillet over medium low heat 5-10 seconds on each side.  Take care to use tongs as to avoid burning your fingers.

Set up an assembly line of ingredients in this order; Warmed tortillas next to dish of pumpkin enchilada sauce, bowl of chicken with sliced scallions, bowl with crumbled queso fresco and a bowl with Monterey grated cheese.

Dip each tortilla in sauce and place in baking tray.  Fill with approximately 1 tbsp chicken mixture and 1 tbsp queso fresco.  Roll up tortilla and face seam side down.  Repeat until baking dish is full then ladle more sauce on top of enchiladas and sprinkle with Monterrey jack cheese.  You may need more than one baking dish depending on the size or sizes you’re using.  Note that this recipe freezes very well to be enjoyed at a later date.

Bake in preheated oven at 425° for 20 minuets or until cheese is melted.  Let cool slightly before placing on plates, allowing enchiladas to firm up.  Serve and enjoy.

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