So what is a terrine? My online Apple dictionary defines it as: 1. a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container; 2. A container used for such a dish, typically of an oblong shape and made of earthenware. Continue reading
Shown with a tomato-rice pilaf.
Chèvre is the French name for cheese made with goat’s milk. Fresh goat cheese is soft, creamy, tangy, and easy to spread or melt. When it is mixed with fresh spinach and a little onion or garlic powder it makes a super-tasty filling. Baby asparagus provides crunch. Good stuff!
The crepe pancakes can be made ahead of time, covered, and stored in the refrigerator until ready to assemble and complete the crepes. Same for the filling.
Ingredients:
¾ cup whole milk
¾ cup water
¼ teaspoon salt
2 tablespoons melted butter
3 eggs
1 cup whole wheat flour
6 ounces fresh baby spinach leaves
1 teaspoon fresh lemon juice
10 ounces plain goat cheese
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon pepper
16 baby asparagus stalks (tough stems trimmed)
Directions:
Preheat oven to 375 degrees. Prepare a 9×13-inch baking dish with cooking spray.
Add all batter ingredients (milk through wheat flour) to a blender and blend until smooth. Refrigerate for one hour prior to making crepes. Using a small crepe pan (or frying pan), make eight 8-inch crepes (they should resemble thin pancakes). Wrap them in plastic or put in a baggie to keep them from drying out. Set aside.
Blanch spinach leaves by dropping them in boiling water for one minute. Pour spinach into a collendar and rinse under cold water to stop the cooking process. Drain, chop, and place spinach in a large mixing bowl. Add lemon juice, cheese, onion and garlic powders, nutmeg, salt, and pepper. Mix to combine.
Place three tablespoons of the spinach mixture in the middle of each crepe. Layer two of the asparagus stalks over this. Once you have all the fillings in place, pull the bottom half of the crepes over to meet the top half. Then, pull the top of the crepe back, curling your fingers under the filling. This will form the filling into a roll. Tightly roll the crepes and place, folded side down, in the prepared baking dish. The crepes should be open at both ends.
Cover the baking dish with foil and bake for 20 minutes. Remove crepes from oven and uncover. Place back in oven and bake for another 10 minutes. Serve with a side of rice and a fresh garden salad.
Goulash shown with Spätzle noodles.
The origins of goulash have been traced to the 9th century, to stews eaten by Magyar (Hungarian) shepherds. Before setting out with their flocks, the shepherds prepared a portable stock of food by slowly cooking cut-up meats with onions and other flavorings until the liquids had been absorbed. This stew was then dried in the sun and packed into bags made of sheep’s stomachs. At mealtime, water was added to a portion of the meat to reconstitute it, and the stew heated to taste. Continue reading
Shown with vegetarian Canadian bacon.
How do you make hearty breakfast sandwiches? Start with rich, cheesy Welsh Rabbit on perfectly toasted English muffins; then add a fried egg, a slice of ripe tomato, and some fresh spinach. That’s how you do it! Continue reading
Hand pies filled with Dulce de Leche.
Hand pies are single-serving pastries, sweet or savory, fried or baked. Continue reading
Shown with tricolored penne pasta.
Shaved Asiago cheese, sun-dried tomatoes, and burnt butter sauce tossed with penne pasta. Quick, easy, and oh-so-tasty! Add a side salad, something to drink (a nice Casa Barranca Pinot Noir perhaps?), and you have a wonderful dinner for two! Continue reading
This recipe makes one sandwich but if you need more, double the recipe for two, triple it for three, etc. Make the pickled red onions the day before. Any leftover onions will keep in the refrigerator for at least a week. They are also an awsome topping for your favorite burger. Continue reading
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