Sweet Love and Ginger

Vegetarian

Brie en Croute

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I
don’t care what the cheese snobs say, I’m going to bring brie, and love
it, and I’m sure that everyone at the party will too. Even if it isn’t as good
as the European version it’s still pretty damn good.

Over
the years I have made, and eaten so many different kinds of Brie en croute, or
baked brie I couldn’t even begin to tell you all of them. It is one of my
favorite things to bring to a winter or fall event, all warm gooey and
delicious.

I
especially like to add it to most of my cheese plates, because it adds a little
something extra from just sliced cheese, and other sides.

This
recipe is the very first one that I ever made.

It’s
supposed to be standing up like a solid block, but sometimes when things come
out of the oven I get a little giddy with anticipation, a little over excited,
and forget that things need time to cool just a little. I suggest you let your
brie cool for 5-10 minutes, before you start cutting, or you will end up with
an oozy mess like I did.

But
that’s ok; it just means we had to eat it faster.

Pistachio
& Honey Brie En Croute

1 sheet pre-packaged puff pastry (Or croissant roll)

1 (8-ounce) wheel of Brie

½ cup chopped pistachios

¼ cup natural honey

1 egg, beaten

Preheat the oven to 375 degrees. Play puff pastry out on a parchment
lined sheet. Place rie in the center of the pastry, and place the honey and
pistachios on top. Gently gather the edges of the pastry up and gather at the
top, squeezing together excess dough to enclose it. Brush the beaten egg over
the top and place in the oven to bake for 20 minutes, or until the pastry
becomes golden brown. Remove from heat and let it rest for 5-10 minutes before
serving.

Fall Picnic and Camrelized Onion and Apple Tart

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I was in such a rush to get down our engagement story, so
that I would have every vivid detail that I completely glazed over the actual
picnic that we had on that beautiful day.

 
 
 
 

Chuck had suggested a picnic several weeks prior and we
decided to go in fall. I don’t know if he had a proposal in mind then or not
but I loved the suggestion and planned a whole bunch of food that I could use
in posts on the blog. Again I don’t know if this was part of his plan to throw
me off or not but it definitely worked. I put together a small cheese, and hors d’uoevre
plate, as well as a Caramelized Onion and Apple Tart which Chuck pretty much
ate on his own, and promptly requested that another one be made soon. Maybe that’s
what made him do it; my cooking?

Regardless of all that the tart was wonderful, and made
again in short order. The recipe is kind of a cheat because I used premade
dough, but that’s what makes it a keeper; it’s so easy, and a little different
from the usual tiny bites that we all normal serve for picnics and parties. It
is also very reminiscent of fall, with apples as one of the main ingredients
how could it not be? You can find the original recipe here, and for once I did not really stray from it too much, but with only 4 ingredients its no wonder.

Caramelized Onion and Apple Tart
1 tbsp extra virgin olive oil

1 medium red onion, sliced thin

1 medium apple, sliced thin

Salt & pepper

1 sheet pre-packaged puff pastry (Or croissant roll)

¼ cup crème fraiche or sour cream


Preheat oven to 400 degrees. In a small pan, sauté onions
over medium high heat until they begin to caramelize (about 15 minutes) add
apple, salt and pepper to the pan and continue to cook for 2-3 minutes, then
remove from heat and set aside. Place pastry on a parchment lined baking sheet
and sread crème fraiche leaving about ½ an inch around the outside. Arrange the
onions and apples on top of the pastry and place in the oven for 30 to 35 minutes,
or until the pastry has become golden brown. Remove from heat and cut into
pieces to serve.

The Path of My Thoughts & Easy Cheesy Potato Soup

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Sidenote: These, and several other pictures over the last little while are completely un edited, as my computer has died, and I’ve been stuck to uploading them at work in the wee morning hours before my day starts, please go easy on me for the time being.


I broke a cardinal rule of the book worms club. I saw the
movie first. In the case of Julie & Julia, I didn’t even know there was a
book until the movie came out, so I watched the movie first. Then when I was in
Ithaca way back in the spring I went to the most amazing book sale and
bought the book for 25 cents (I bought a whole bunch of books that’ day and
spent less than 3$ can you say score?). The book opens up with a discussion of Potato
& Leek Soup or Potage Parmentier.

Also on this trip to Ithaca I bought some specialty herbed cheese at
the farmers market that was really good, and somewhere fairly recently read
that tossing the cheese rinds into soup helps to add creaminess and flavor.

Now all these seemingly separate thoughts are not in fact
separate. This is what adds up in my mind to an amazing potato soup that I of
course have to share with you. Now before we go on I do have to admit that I
waited this long to share it with you, because I waited this long to make it.
Summer is hot, and so not the time for soup, but now that it’s fall I decided
that it was finally time to make it.
I love this concept because it allows me to save the cheese
rind, something I have always felt bad about throwing out, anything that helps
reduce waste, even a little is a great thing in my book. From now on I will be
throwing cheese rinds into a bag in the freezer for later use, and I can’t wait
to see what this will do for numerous other recipes.

I know not everyone buys specialty cheeses, but I’m sure the
same idea would work with a small block of your favorite cheese as well. Also
this is not Julia’s recipe, this is mine, the one I have always used, but I promise
it’s still delicious.

Simple Potato Soup

1 tbsp unsalted butter

1 tbsp extra virgin olive oil

2 leeks, sliced thin (white and tender greens only)

1 lb potatoes, peeled & diced

½ cup specialty cheese rinds (optional)

4 cups low sodium vegetable broth

4 tbsp heavy cream

2-3 tbsp chopped chives

Fresh cracked pepper

In a large thick bottomed sauce pan heat butter and oil over
medium-high heat, add leeks and cook for 2-3 minutes, stirring often. Stir in potatoes,
cheese and broth and bring to a simmer. Cook stirring occasionally for 20-30
minutes or until the potatoes are softened. Puree in a large blender or
carefully in batches until smooth (you may need to check for un melted parts of
the rind or unseen papers). Return to the pan and stir in cream. Serve hot in
bowls with chives and pepper on top. (Serves 4)

Corn Chowder with Crab & Red Pepper Crostini

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Corn Chowder with Crab & Red Pepper Crostini

Corn chowder is probably one of the easiest things to make, but it’s so delicious, and a perfect ode to the end of summer, with fresh corn from the local stand, some fresh red pepper to brighten it up, and a cool glass white wine, and it’s pretty much heaven. Then as I was sitting at my desk at work daydreaming about this combination I thought that some crostini might just
make it that much better, I thought about things like caprese, French onion, cucumber and dill, and even ham and cheese, which all sounded delectable, then as always my mind turned to seafood. You probably know by now I have an undying love of seafood. Remembering I had a can of crab meat waiting to be used inspired a whole other idea.

It sounds do decadent, and looks like restaurant quality, but it only took 20 minutes to whip up and only costs $2.64 a serving, so $5.28 for the entire dinner for the two of us. The recipe actually serves 3-4, since I took the leftovers for lunch the next day, at a total cost then of $7.88.

Sometimes I love how things work out.

Here’s to the end of august, and fresh farm stand corn!

Clean Corn Chowder
Clean Corn Chowder with Crab & Red Pepper Crostini
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1 tbsp oil
  • 1 small onion, chopped
  • 1 spring of fresh thyme (1 tbsp dried)
  • 1 tsp paprika
  • 1 tsp fresh cracked pepper
  • 1 lb Fozen or Fresh Corn
  • 1 1/5 cups vegetable or chicken broth
  • 2 tbsp low fat milk
  • ½ a medium red pepper chopped
  • 1-2 fresh chives, chopped
Instructions
  1. In a thick bottom sauce pan heat oil, over medium high heat and sauté onion for 3-4 minutes, or until it begins to turn translucent.
  2. Stir in thyme, paprika, pepper and corn. Continue to cook for 2-3 minutes, stirring
  3. continuously.
  4. Add broth and allow the combination to simmer for 6-8 minutes.
  5. Using a ladle spoon out about ¾ of the mixture into a blender and blend until
  6. smooth before returning it to the pan.
  7. Reduce the heat to low and stir in milk.
  8. Serve in bowls topped with red pepper and chives.

Crab & Red Pepper Crostini

½ a loaf of crusty whole wheat bread

1 tbsp extra virgin olive oil

1 can crab meat, drained

½ a red pepper, chopped

1 tbsp Dijon mustard

2 tsp lemon juice

2-3 fresh chives, chopped

Sprinkle of shredded Monterey jack cheese

Slice the bread, and place on a baking sheet and drizzle lightly with olive oil. Place in a preheated oven at 475 degress, for 5-10 minutes, or until toasted, meanwhile combine all other ingredients, except cheese in a small bowl. Once the bread is toasted place a clump of the crab mixture on each piece of toasted bread, and sprinkle with cheese. Then place back in the oven for 2-3 minutes, or until the cheese has melted. Serve immediately.
A small side note: the crab mixture is also good in the soup, so don’t feel shy about skipping the spoon using the crostini as a utensil instead. In fact I strongly suggest that this is how it should be eaten.

How to Roast a Red Pepper & Roasted Red Pepper Soup

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I’ve talked about it before. Roasting red peppers is
something I do quite often at the end of summer and into fall. I’ve learned a
few tricks of the trade overtime, and recently read that despite what all the
chef’s will tell you about roasting your peppers over an open flame, and
pealing the skin off the only way to get that rich, smooth, and perfect
carmelization is to actually roast them in the oven. I’ve roasted them in the
oven a lot, but only under broil and for about 20 minutes. This particular
author and chef suggest however that they should be slow roasted for nearer to
40 minutes, and hers is an opinion that I would tend to believe. You are sure
to hear more about her later on don’t worry.

So needless to say I tried it, and I agree.

I have never gotten my red peppers so wonderfully sweet and
slippery. I don’t think I could possibly roast my red peppers any other way from now on. If you are wondering how I used to do it, I explained it fairly well here.
Long Oven Roasted Red Peppers

2 large red bell peppers, quartered, and deseeded

Non stick spray

Preheat the oven to 500 degrees.  On a greased baking sheet place peppers skin
side up and put int the oven to roast for 40-50 minutes. Once the peppers have
become blacked remove from the oven and set aside for 30 or so minutes until
they have become cool enough to handle. Using your hands remove and discard the
peel. Peppers can be placed in the refrigerator for 1-2 weeks, or jar with oil
for 2-3 weeks.
Oh and because this is what I did with my red peppers once they were deliciously roasted.

 
Creamy Roasted Red Pepper Soup

1 tbsp extra virgin olive oil

1 shallot, chopped

1 large potato, peeled, and chopped

2-3 Roasted red peppers (or 1 6 oz jar, drained &
rinsed)

2 cups low sodium chicken or vegetable broth

2 tbs sour cream

1 tbsp chopped cilantro

Shredded cheddar cheese

In a thick bottomed sauce pan sauté shallot, in oil over
medium high heat, for 1-2 minutes. As the shallot begins to become translucent,
add in red pepper, potato, and broth. Allow to simmer for 15-20 minutes, or
until the potato becomes soft. Transfer the soup to a blender, in batches if
needed and puree until smooth. Return to the pan and remove from heat. Stir in
sour cream until well blended. Serve warm topped with cilantro and cheese, as
well as additional sour cream if desired (Serves 2-3)