Tag Archives: 80s recipes

Totally 80s

18 Jan

We have been on an unabashed 1980s food trend search as of late. No reason for the nostalgia.

WARM CHEVRE SPREAD WITH TOASTED BAGUETTE

A chunky spread, featuring sun-dried tomatoes, artichokes, olives and creamy chevre. Serve to a cosy group gathered round the fire or toss with cooked pasta.

Serves eight to 10

1 head garlic

3/4 cup sun-dried tomatoes

1/3 cup olive oil

1 medium onion, sliced

1 tablespoon granulated sugar

1/2 to 1 cup dry white wine

8 ounces/250g chevre

4 ounces/125g firm cream cheese

1 jar-14-ounces/398mL artichoke hearts, drained and cut into eights

2/3 cup Nicoise olives

1 tablespoon coarsely cracked pepper

Slices of toasted baguette or crusty French bread

Cut 1/4-inch/6mm off top of garlic head and rub entire head with olive oil. Place in a garlic roaster or wrap loosely in foil. Bake at 325F/160C for 45 minutes to one hour, depending on size of the garlic, or until cloves are soft and golden brown. When cool enough to handle, squeeze garlic pulp into a bowl and set aside.

Meanwhile, cut the tomatoes into a medium dice and soak in enough hot water to cover for about 15 minutes until softened. Drain and set aside.

Heat the oil in a saute pan. When the oil is hot, add the onions and cook for about three minutes until they begin to brown. Add the sugar and continue to cook for about 10 minutes or until the onions are dark brown and nicely caramelized. Pour in the wine and deglaze the pan, scraping up the flavorful brown bits from the bottom.

Add the chevre, cream cheese, tomatoes, artichokes, reserved garlic, olives and pepper. Stir until the cheese melts and the mixture is creamy and smooth. If it is too thick, simply adjust the consistency by adding more wine. Taste and adjust seasonings.

Transfer to a serving bowl and offer with slices of toasted baguette or crusty French bread.

 

 

Marinated Goat Cheese with Garlic, Basil, and Orange Zest

Fast Appetizers By Hugh Carpenter & Teri Sandison

Serves 6 to 10
It’s the infused olive oil that gives the goat cheese an intense and exciting flavor. You can vary the type of peppercorns used, or substitute mint or cilantro for the basil. This marinated goat cheese is also very good served in Belgian endive cups.

1 (12-ounce) log soft goat cheese, or
3 smaller logs, chilled
3/4 cup extra virgin olive oil
1 tablespoon whole peppercorns,
preferably a mixture of white, red and black
1 teaspoon whole allspice berries
2 cloves garlic, finely minced
2 tablespoons finely minced fresh ginger
1/3 cup slivered fresh basil
1 teaspoon grated orange zest
Crackers as accompaniment

Using a thin-bladed vegetable knife or paring knife, cut the goat cheese into 1/2 inch-thick slices. (Dip the knife blade in hot tap water after each cut.) Arrange the slices in a single layer in a Pyrex pie plate or baking dish.

In a small saucepan, combine the olive oil, peppercorns, and allspice. In a small bowl, combine the garlic, ginger, basil and orange. Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes. Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot olive oil mixture over the goat cheese. Marinate in the refrigerator at least 3 hours, covered with plastic wrap. The recipe can be completed to this point up to 1 week before serving.

To serve, transfer the chilled cheese to a serving plate. Serve at room temperature or chilled with crackers

 

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Petal Pusher

22 May

We swooned after trying this tasty hors d’oeuvre at a gallery party.

A mille feuille flour tortilla cake of portobella mushroom duxelles and asiago stayed with us. And we finally found the recipe in the newspaper archive from the 1990s.

The steamy tortillas became wondefully noodle like, soft but not floppy.

The finished portobello mushroom tortilla cake with asiago cheese was served sliced into diamonds, arranged on platters like flower petals. Perfect party finger food.

Polkadots of smokey red pepper coulis topped each piece. Beautiful.

The same caterer also served mini duck confit-like tourtiere, topped with sweet spiced pomegranite sauce.

PORTOBELLO TORTILLA CAKE

At Florentine, this many-layered savory is sandwiched together with the most delicious, aromatic mix of portobello mushrooms, asiago cheese and aioli. Serve in a pool of sweet bell pepper sauce.

Serves 8

1    package flour tortillas (about 12 burrito-size)

1 small red onion

300 g (or a bit more) portabella mushrooms

3/4    cup grated Asiago cheese

1/4    cup grated Parmesan

1/4    cup chopped fresh herbs (basil, oregano, thyme, parsley)

1/4    cup mayonnaise (preferably home-made)

Separate tortillas and set aside so you’re ready for quick assembly. In a food processor, chop red onion and mushrooms into a fine dice; Add fresh chopped herbs.

To assemble, spread one tortilla with a light coating of mayonnaise and sprinkle with mushroom mixture. Cover with another tortilla and sprinkle this layer with grated cheese and more mushroom mixture.

Repeat alternating layers until all tortillas are used up. Weight between two plates, with something heavy on top and refrigerate for at least one hour.

Cut into 8 wedges and bake on a cookie sheet at 400F/200C for 15 minutes or until edges are bubbly and outside, browns.

Red Pepper Reduction

This ”reduction” technique yields a low-fat sauce that’s rich in flavor with more texture than some because one fresh bell pepper is pureed with the cooked mixture at the end.

3    fresh red bell peppers, washed and seeded

1    small onion, chopped (or half a medium onion)

1    cup chicken stock (or more if needed)

1/2 cup white wine

Chop two of the peppers and the onion into small dice. Add to wide saucepan with chicken stock and wine. Simmer, uncovered, about 20 minutes or until thoroughly tender and some of liquid has evaporated.

Toss into blender or food processor with remaining pepper, chopped roughly, and puree until smooth.

Season with salt and pepper. Return to heat to warm to serving temperature. If too liquid, simmer until reduced a bit more.