Easy Appetizer

I always make this appetizer (the one on top) for Thanksgiving, and I made it again on a smaller version for the cooking class last week. Here is the "recipe", although it's really just assembling, no cooking!

Pesto, Olive and Sun Dried Tomato Torta

3 packages Boursin cheese (or other garlic&herb spreadable cheese)
2 tbsps pesto (either homemade [two cubes from the freezer] or store bought)
1/4 cup finely chopped kalamata olives
1/4 cup finely chopped sun dried tomatoes

• line a bowl with plastic wrap large enough to overhang sides
• spread a layer of pesto in bottom of bowl (this will be the top when you unmold) or one of the other ingredients - it doesn't matter what order they go in... experiment and play with whatever ingredients you like! In the version pictured, I think I started with the tomatoes....
• spread a layer of Boursin, followed by a layer of olives, another layer of Boursin, a layer of sun dried tomatoes, and lastly a final layer of Boursin.
• fold plastic wrap over the top and press down slightly.
• refrigerate till ready to unmold (1 hour or up to 2 days)
• when you are ready to unmold, peel plastic wrap back from edges, set a plate on top, and turn upside down. Use plastic wrap to gently pull torta out of bowl. Lift bowl off, discard plastic, clean up edges of plate and serve with sliced baguette or crackers.

To make a smaller version, use a ramekin instead of a bowl, and cut down on the ingredients (one package of Boursin, 1 tbsp pesto, and about 1/8 cup each of the other ingredients.

Recipes from my January Meetup

Tuesday night was my first cooking class Meetup of the year. We had a great turnout with some regulars and some newcomers. The food was delicious, and we had a great time eating and watching the innaugural balls while we ate. We made Chicken Cacciatore (a la Valerie), Creamy Herb Polenta, and Fennel & Apple Salad with Lemon Vinaigrette.

Chicken Cacciatore

Serves 6 Prep time: 10 minutes Cooking time: 50 minutes

1 whole Chicken, cut into 8 pieces
Salt & pepper to taste
Flour for dredging
Olive oil
1 large onion, sliced
1 28oz. can San Marzano tomatoes, chopped, with their juice
1 cup sliced green olives
1/4 cup dry white wine
1/4 cup chicken stock

• Coat the bottom of a heavy skillet with olive oil and heat over medium high heat. Season chicken with salt & pepper and dredge in flour. Brown in oil on both sides, then remove to a plate.
  
• Add onions to pan, season with a little salt and cook till soft, about 5 minutes. Add tomatoes, juice, olives, wine and stock and bring to a boil. Nestle chicken pieces into sauce with any juice on dish, and about a tablespoon of salt and a teaspoon of pepper
  
• Cover and simmer very gently for about a half hour. Taste for seasoning and adjust as necessary. If sauce is too thin, remove chicken and reduce sauce over high heat for about 5 minutes. Serve with creamy herb polenta.

Creamy Herb Polenta

Serves 6-8 Prep time: 5 minutes Cooking time: 20-30 minutes

1 1/2 cups polenta
6 cups chicken stock
1 tablespoon salt
1/2 cup heavy cream
2 sprigs thyme
2 sprigs rosemary
1 bunch sage
1 tablespoon butter
1/2 cup grated Parmigiano Reggiano

• Bring stock to a boil in a large pot, then add salt. Make a whirlpool in center with a whisk and slowly pour polenta into center. Turn heat down to a low simmer and cook, stirring frequently, for about 20-30 minutes until tender to the bite.
  
• While polenta cooks, gently heat cream and herbs in a small pot.
  
• When polenta is done, strain herbs out of cream and stir cream into polenta. Stir in butter and cheese. Taste and add salt if necessary.

Fennel & Apple Salad

Serves 6 Prep time: 15 minutes

2 Granny Smith Apples
1-2 Fennel bulbs
1/2 cup feta cheese crumbles
1/4 cup toasted pecans
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 small shallot, chopped very fine
1 teaspoon salt
1/4 teaspoon black pepper

• Put lemon juice, zest, shallot, salt and pepper in a salad bowl. Whisk in olive oil.
  
• Slice apples and fennel on a mandoline on a very thin setting (or slice very thinly with a sharp knife) and place immediately into vinaigrette to prevent discoloration. Add cheese and pecans and toss to combine.
  

Pesto with no photo

After being home for a week, I finally started cooking again. I made pesto one night, but I didn't take a photo or write about it because I figured it was too simple.... I have now been told otherwise, so I'll post the recipe and my tips here. Next time I make it, I promise to take a photo!

Basil Pesto

Prep time: 10 minutes. Serves about 4

• 1 large bunch basil, stems removed
• 1-2 cloves of garlic
• 2 tbsp pine nuts, lightly toasted
• 1/4 - 1/2 cup olive oil
• 1/2 cup grated parmigiano reggiano

Put basil, garlic, and pine nuts in a food processor. Blend till combined, then add olive oil through feed tube until desired consistency is reached. Stop once and scrape down sides if needed. Put in a bowl and stir in cheese. Serve over pasta of choice (I like pesto with thin spaghetti).

If you have leftovers, put them in an icecube tray and freeze. Pop the frozen cubes out and put in a plastic freezer bag. They will last in the freezer for about 6 months. To thaw, just put in a small bowl for about 10-15 minutes, or if needed faster, microwave for 5 seconds. Because of the olive oil, these will defrost very quickly. I always have these pesto cubes on hand in my freezer to use for a quick dinner, or as a spread on sandwiches, or for my "pesto and olive torta" appetizer (see my next blog!).