Day Recipe Food Community

November 25, 2007

Pesto and Cheese Pastries Recipe

Filed under: Recipes — Tags: , , — Anna @ 11:40 pm

Serves 12.

INGREDIENTS

  • 12 sheets frozen phyllo dough, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup purchased pesto
  • 6 7×3 1/2-inch swiss cheese slices
  • 6 tablespoons grated parmesan

  • fresh basil sprigs (optional)

    DIRECTIONS

    Preheat oven to 375°F. Place 1 phyllo sheet on work surface. (Keep remaining phyllo covered with plastic wrap and damp towel.) Brush phyllo lightly with butter. Top with second phyllo sheet. Brush lightly with butter. Spread 2 tablespoons pesto in 4×8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. Place 1 cheese slice atop pesto. Sprinkle with 1 tablespoon Parmesan. Fold in long sides, then, beginning at cheese end, roll up phyllo jelly roll style. Place seam side down on cookie sheet. Lightly brush top with butter. Repeat with remaining phyllo, butter, pesto and cheese. Bake until golden brown, about 25 minutes.

    Slice rolls into 1-inch lengths. Arrange decoratively on platter. Garnish rolls with fresh basil sprigs if desired and serve immediately.

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    • Greek New Year’s Cake Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:20 pm

    Makes 12 Servings.

    INGREDIENTS

  • 1 cups (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups plus 1 tablespoon sugar
  • 3 eggs, separated
  • 2 eggs
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

  • 1 quarter, washed, wrapped in foil

  • 1/2 cup blanched slivered almonds (about 2 ounces)
  • 2 tablespoons sesame seeds

    DIRECTIONS

    Position rack in center of oven and preheat to 325°F. Grease and flour 10×4-inch tube pan. Using electric mixer, cream butter with 1 3/4 cups sugar in large bowl until fluffy. Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla. Combine flour and baking powder in small bowl. Gradually mix dry ingredients into butter mixture (batter will be very thick). Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold egg whites into batter.

    Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. Run knife around pan to loosen. Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)

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    • Herbed Biscuit Strips Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:00 pm

    Serves 6.

    INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter
  • 2 1/4 cups buttermilk baking mix
  • 2/3 cup milk
  • 1 tablespoon sugar
  • 1 1/2 teaspoons italian seasoning
  • 1/4 teaspoon paprika
  • 1/3 cup grated parmesan

    DIRECTIONS

    Preheat oven to 450°F. Place butter in 9×13-inch baking dish. Heat in oven until butter melts. Stir baking mix, milk and sugar in large bowl until soft dough forms. Transfer dough to lightly floured surface. With floured fingertips, pat out dough to 9×13-inch rectangle.

    Using sharp knife, cut dough into thirteen 1-inch-wide strips. Cut strips in half crosswise. Place strips evenly atop butter in pan. Sprinkle with Italian seasoning and paprika, then with grated Parmesan. Bake until golden brown, about 20 minutes. Recut strips and serve hot.

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    • Pumpkin-Apple Muffins Recipe

    Filed under: Recipes — Tags: , — Anna @ 10:40 pm

    Makes 18.

    INGREDIENTS

  • 1 1/2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/4 teaspoons baking powder
  • 2 cups sugar
  • 1 cup canned solid pack pumpkin
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup chopped peeled cored apples
  • 1 cup raisins
  • 1/2 cup chopped walnuts

  • topping

  • 1/2 cup packed brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) chilled butter

    DIRECTIONS

    Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins and walnuts. Place equal amounts of batter into prepared cups.

    For Topping:
    Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.

    Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.

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    • Tomato-Mushroom Bisque Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:20 pm

    Serves 8.

    INGREDIENTS

  • 3 tablespoons olive oil
  • 2 celery stalks, trimmed, chopped
  • 1 small onion, chopped
  • 1 leek (white and light green parts only), chopped
  • 1 large shallot, chopped
  • 1 garlic clove, chopped
  • 3/4 pound fresh shiitake mushrooms,* stemmed, thinly sliced
  • 2 1/2 pounds tomatoes, peeled, seeded, chopped
  • 2 cups chicken stock or canned broth
  • 3/4 cup dry white wine
  • 1/2 cup whipping cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme, crumbled
  • 1 small bay leaf
  • pinch of saffron threads

  • *if unavailable, three ounces dried shiitake mushrooms can be substituted. cover with hot water and soak 30 minutes. drain. squeeze out water; cut out stems.

    DIRECTIONS

    Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add celery, onion, leek, shallot and garlic. Cook until vegetables are translucent, stirring occasionally, about 7 minutes. Add 1/2 pound mushrooms and saute 5 minutes. Add tomatoes, chicken stock, wine, cream, lemon juice, thyme, bay leaf and saffron. Bring to boil. Reduce heat and simmer 30 minutes. Discard bay leaf. Puree soup in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Reheat before serving.)

    Heat remaining 1 tablespoon oil in heavy small skillet over medium-high heat. Add remaining 1/4 pound mushrooms and sauté 5 minutes. Season to taste with salt and pepper. Ladle bisque into serving bowls and garnish with sautéed mushrooms.

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    • Veal Piccata with Capers and Pine Nuts Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:00 pm

    Pine nuts provide a buttery contrast to the tart capers in this sophisticated veal dish.

    Serves 2.

    INGREDIENTS

  • 2 bacon slices, chopped
  • 6 ounces veal scallops (about 6 scallops), pounded very thin
  • all purpose flour (for dredging)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup dry white wine
  • 3 tablespoons toasted pine nuts
  • 1 tablespoon drained capers
  • 2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
  • fresh sage leaves (optional)

    DIRECTIONS

    Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon. Season veal with salt and pepper. Dredge in flour; shake off excess. Add 1 tablespoon butter to pan drippings in skillet and melt over medium-high heat. Add veal and sauté until just cooked through, about 1 minute per side. Divide veal between 2 plates; tent with foil to keep warm. Add wine to same skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in remaining 3 tablespoons butter. Mix in pine nuts, capers, minced sage and bacon. Season with pepper. Spoon sauce over veal. Garnish with sage leaves if desired and serve.

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    • Veal with Sherry Sauce Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:40 pm

    Serves 4.

    INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil
  • 1 pound veal scallops
  • all purpose flour

  • 1 cup canned beef broth

  • 1/2 cup canned low-salt chicken broth
  • 2/3 cup dry sherry
  • 2 tablespoons fresh lemon juice
  • 4 garlic cloves, chopped
  • 1/2 teaspoon worcestershire sauce
  • minced fresh parsley

    DIRECTIONS

    Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Dredge veal in flour, shaking off excess. Add veal to skillet in batches and sauté until golden brown and cooked through, about 1 minute per side. Transfer veal to platter. Cover with foil and keep warm.

    Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same skillet. Bring to boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to 3/4 cup, about 10 minutes. Pour sauce over veal. Sprinkle with parsley and serve.

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    • Pasta Shells with Prosciutto, Ricotta and Mushrooms Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 9:20 pm

    Serves 2.

    INGREDIENTS

  • 12 jumbo pasta shells

  • 3 tablespoons butter

  • 2 ounces prosciutto, fat trimmed, chopped
  • 2 large shallots, chopped
  • 8 ounces cremini or button mushrooms, chopped (about 3 cups)
  • 1/2 cup ricotta cheese
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled
  • 3 tablespoons chopped fresh parsley

  • 1 15-ounce container prepared marinara sauce (about 2 cups)

  • 1/2 cup freshly grated parmesan cheese (about 2 ounces)

    DIRECTIONS

    Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.

    Meanwhile, melt butter in heavy large skillet over medium-high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.

    Pour marinara sauce into bottom of 8×8-inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.

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    • Penne with Broccoli and Mushrooms Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:00 pm

    Serves 4.

    INGREDIENTS

  • 4 cups broccoli florets (about 1 bunch)

  • 1/4 cup olive oil

  • 8 ounces mushrooms, sliced
  • 6 large garlic cloves, minced
  • 3/4 cup whipping cream
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon dried crushed red pepper
  • 12 ounces penne or other tubular pasta, freshly cooked
  • 3/4 cup freshly grated parmesan

    DIRECTIONS

    Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.

    Heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

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    • Chicken with Balsamic Vinegar Recipe

    Filed under: Recipes — Tags: , , — Anna @ 8:40 pm

    Serves 4.

    INGREDIENTS

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 2 large garlic cloves, minced
  • 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons balsamic vinegar or 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/4 cup chopped fresh basil (optional)

    DIRECTIONS

    Heat oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes. Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper. Sprinkle with basil if desired.

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