Wednesday, May 27, 2015

crab topped tomato slices --published in taste of home simple and delicious

8 oz mascarpone cheese
2 tbls finely chopped sweet red bell pepper
2 tsp grated lemon peel
1 tsp seafood seasoning
1 tsp hot pepper sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cans (6 oz each) lump crabmeat drained
8 slices beefsteak tomato 1/2 inch thick
minced fresh chives for garnish
preheat oven 375 f. combine first 8 ingredients in a large bowl.
gently fold in crabmeat.
place tomato slices on foil lined baking sheet,top with crab mixture.
bake for 12 - 15 minutes. top with chives and serve..
makes 4 servings. note if you don't have mascarpone cheese use regular cream cheese
and stir in half and half to soften.
can be made on grill for a smokier flavor

Sunday, May 24, 2015

herb garden

herb garden for cooking basil, thyme, sage, oregano, rosemary, parsley, lettuce, mint, chives, arugula, watercress,bat leaf.

Saturday, May 16, 2015

grilled stuffed peaches

4 ripe peaches cut in half pit removed
8 ounces herbed goat cheese
4 slices applewood smoked bacon cooked crisp and crumbled
8 tablespoons honey
grill peaches cut side down 5 minutes.
place peaches on serving platter and fill cavity with goat cheese.
top with crumbled bacon and drizzle with honey
makes 8 servings

Wednesday, May 6, 2015

home cooking-- homemade bread in a cloche

bread was baked in a cloche
crusty country loaf
1 pkg active dry yeast
1 tsp sugar
1 3/4 cups warm water 110 degrees
5 cups a;; [urpose flour
1 teaspoon salt
corn meal for baking cloche
proof yeast with sugar and 1/4 cup of water.
combine flour salt in medium bowl add yeast mixtureand remaining water.
turn out onto lightly floured surface and kneed for 10 -- 15 minutes
place in clean bowl cover and let rise in a warm place 45 minutes.
remove from bowl punch down and form into a ball..let rest 5minutes.
sprinkle bottom of cloche dish with cornmeal, place dough ball on cloche bottom.
cover with cloche top and let rise for 1 hour.preheat oven to 450 f,
bake for 15 minutes . reduce heat to 400f. continue baking for 35 --40 minutes until crusty and golden.
remove cloche top for last 10 minutes of cooking. cool on wire rack.