Posts Tagged ‘vegetables’

I have belonged to a cooking club for about 5 yrs now. It could be 4 years or maybe 6, I’m not really sure, but however long it has actually been it sure has been a lot of fun! I found the group when I responded to an ad on CookingLight.com. We don’t actualy do Cooking Light recipes but it was a great way to connect. It is an awesome group of women and it’s not just the food and wine that leaves me with a warm and fuzzy feeling after each meeting. This time we had a wonderful New Orlean’s style dinner with all recipes from Emeril.

We started out with a lovely Shrimp with Cocktail Sauce appetizer
Shrimp Boil
Emeril’s Favorite Boiled Shrimp
shrimp with cocktail sauce
These were so good I could have eaten them all myself!!!!

Next we had a dinner consisting of Herb Rice Pilaf, Nutty Green Beans, Hush Puppies, ( I thought that these were a little salty so I would reduce the salt a bit next time.) and Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce (we substituted flounder for the sole). Nothing to complain about here!!!
crab stuffed flounder 2
hush puppies
herb rice pilaf
dinner plate

And now for dessert…….
bananas foster cooking
Bananas Foster!!!!!
bananas foster

ENJOY I know we did!!!!!

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I joined my first online blogging group. It is called the Barefoot Bloggers. They are dedicated to trying as many of the Barefoot Contessa’s aka Ina Garten’s wonderful recipes as possible. I love Ina so this seemed to be the perfect inaugural group for me. I was very excited about this first recipe for many reasons. First of all it didn’t contain any meat which is a necessity until Lent is over. It will also be my first time using puff pastry and who doesn’t like tomatoes, goat cheese, and fresh basil. The anticipation while cooking was very high and I must say that I was not disappointed in the least! My puff pastry did not rise as much as I expected but other than that these were incredible! They would be perfect on a cool summer evening.Anne of Anne Strawberry picked an awesome recipe. Give them a try.
Tomato and Goat Cheese Tart

Tomato and Goat Cheese Tart
2008, Barefoot Contessa Back to Basics

* 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
* Good olive oil
* 4 cups thinly sliced yellow onions (2 large onions)
* 3 large garlic cloves, cut into thin slivers
* Kosher salt and freshly ground black pepper
* 3 tablespoons dry white wine
* 2 teaspoons minced fresh thyme leaves
* 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
* 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
* 1 large tomato, cut into 4 (1/4-inch-thick) slices
* 3 tablespoons julienned basil leaves


Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

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Roasted Broccoli

Some years ago when I was looking through the Barefoot Contessa cookbook I came across a recipe for roasted brussel sprouts. I really like brussell sprouts so I gave it a try. Wow were they yummy! I had never had roasted vegetables before and it opened up a whole new delicious world for me when it came to vegetables. I will now roast any and all veggies and have never been disappointed. This type of preparation is much more a general process than an actual recipe. Experiment and enjoy!
roasted broccoli

preheat oven to 400 degrees

toss prepared broccoli or any other vegetable in olive oil – amount of olive oil will vary based on amount of vegetable but you just want enough to coat – and salt and pepper (you could use any spices that sound good to you)

place on a cookie sheet lined with tin foil and sprayed with Pam or any other cooking spray and roast for 20-25 mins flipping once

to add a little something extra sprinkle some shredded cheese on top with 10 min. left in the oven


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