Tuesday, September 27, 2011

Easy Roquefort Pinwheels

I'm a true believer that you can never have too much blue cheese. This three-ingredient crowd pleaser comes from Meredith Brokaw (as in Tom's wife) Big Sky Cooking Cookbook. It's a beautiful cookbook that makes you feel as if you've taken a mini-vacation to Montana.  If you cannot make it to Montana anytime soon, this book is the next best thing.

1 sheet frozen puff pastry (half a 17.25-ounce package), thawed
4 ounces Roquefort blue cheese
1 large egg, lightly beaten with 1 teaspoon cold water

Preheat the oven to 400 degrees.  Butter an 8- or 9-inch baking dish.  Open the sheet of puff pastry and flatten with a rolling pin. Get it as thin as you can.  Crumble the blue cheese on the sheet, leaving a good inch-wide border all around. Roll up the pastry the long way; cut into twelve to fourteen-inch-thick slices with a sharp knife. Place the rounds in the prepared dish; brush with egg wash. Bake until puffed up and golden brown, 10 to 12 minutes.

Sunday, September 25, 2011

Lemon Salad Dressing

This light dressing embodies my daughter's favorite saying "easy peasy lemon squeezy" and is delish!

2 Tbls. freshly squeezed lemon juice
3 Tbls. extra virgin olive oil
1/4 cup grated Parmesan cheese
salt & pepper to taste

Combine all in a jar or tightly sealed container, shake and enjoy.

Baked Cauliflower Dip

This dip was served last night at a party and was a bit controversial.   Some enjoyed it and loved the idea of getting more veggies disguised as a creamy and luscious dip while others steered clear once they heard the dreaded cauliflower was involved.  I personally loved this dip and probably would have eaten this as a side dish if not for the three cheeses involved!  This hearty dip makes a lot so it's great for a crowd. 

1 head of cauliflower, (about 4-5 cups) cut into small pieces
2 cloves raw garlic, peeled
8 oz cream cheese
8 oz Monterey jack cheese, shredded
2 oz goat cheese
½ tsp cayenne pepper or couple dashed of hot sauce
salt and pepper to taste

Preheat the oven to 350 degrees.  Bring a salted pot of water to a boil.  Boil the cauliflower for about 3 minutes, or until just fork tender.  Drain cauliflower and add to food processor.  Pulse a few times to blend.  Add cream cheese and pulse.  Add Monterey jack cheese and pulse.  Add goat cheese and pulse and then add cayenne and salt & pepper to taste.  Pulse so you don't have any lumps because the smooth texture of this dip will fool people into thinking there's mayo in it!  Bake the dip at 350 degrees for 30 minutes until hot and bubbly with a bit of golden on the top.  Serve with raw veggies and crackers.  Recipe and pic courtesy of Heather Cristo