Sunday, August 23, 2009
When I came across Pater Ryan's recipe for Roasted Ricotta Tomatoes I loved the idea. I had smaller, grape size tomatoes and goat cheese on hand so I decided to give it a try with my ingredients. This is a great appetizer and so simple to make. I just love them, they a must try!
Goat Cheese Stuffed Tomatoes
Adapted from Pioneer Woman Cooks (Pastor Ryan)
18 Grape tomatoes
4 oz herb goat cheese
1/4 c. bread crumbs
olive oil, for drizzling
Salt, to taste
Preheat oven to 400F.
Cut the top off each tomato and using a spoon scope out the seeds. Sprinkle with salt and turn upside down on a paper towel to drain the excess liquid.
Stuff each tomato with goat cheese and then dip each tomato top side down into the bread crumbs. Place on a baking sheet and drizzle with olive oil. Bake for 15-20 minutes until the cheese is melted and the bread crumbs are golden brown.
Sunday, August 9, 2009
Wednesday, August 5, 2009
I have been reading Julia Child's memoir, 'My life in Paris' and I am just in love with it. When I saw this recipe I knew I had to try my hand at one of her recipes. The original is made with cherries but since blueberries were on sale for $.99 I decided to give them a try.
Blueberry Clafoutis
Adapted from The Way the Cookie Crumbles,
originally from Mastering the Art of French Cooking, by, Simone Beck, Louisette Bertholle, and Julia Child
Serves: 6-8
1 1/2 c. blueberries
1 1/4 c. milk
2/3 c. sugar, divided
3 eggs
1 tbsp vanilla extract
1/8 tsp salt
1/2 c. flour
powdered sugar, for sprinkling
Preheat oven to 350F. Butter a 9 inch pie or tart pan.
Place milk, 1/3 c. sugar, eggs vanilla extract, salt and flour in a blender or food processor, in the order listed. Cover and blend for approximately 1 minute.
Pour a 1/4 inch layer of batter into the pie or tart pan and place in the oven while it is still preheating for approximately 2-3 minutes, or until the batter starts to firm up. Remove from over and spread blueberries over the set batter and sprinkle with 1/3 c. sugar. Cover with the remaining batter.
Place in the middle of the oven and bake for 45-60 minutes or until the clafoutis is golden browned and slightly pulling away from the sides of the pan. Sprinkle with powdered sugar and serve.
Can be served at room temperature but as it cools it will deflate.
Monday, August 3, 2009
This is a quick and simple appetizer that is also very impressive and full of flavor. The sweet figs really compliment the salty bacon/prosciutto and pungent blue cheese. 
12 dried figs
6 slices prosciutto (or bacon), cut in half
3 oz blue cheese
12 tooth picks
Preheat oven to 400F. Slice the figs open length wise (but don't cut all the way threw) and stuff with blue cheese. Squeeze shut and wrap a half of prosciutto/bacon slice around a secure with tooth pick.
Place on baking sheet and cook for 15 minutes, or until prosciutto/bacon is nice and crispy. These can be served warm or at room temperature.
