Smoked Salmon Dip

Smoked Salmon Dip
Write a review
Print
Ingredients
  1. 8 ounces cream cheese ; at room temperature
  2. 1/2 cup sour cream
  3. 1 tablespoon freshly squeezed lemon juice
  4. 1 tablespoon minced fresh dill
  5. 1 teaspoon prepared horseradish ; drained
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/4 pound ; (4 ounces) smoked salmon, minced
Instructions
  1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
Notes
  1. I have tried many smoked salmon dips and this is fabulous. I love cold smoked salmon vs hot smoked salmon as it is less salty, and dry. It is lovely in this dip and doesn't overpower.
  2. I use this as a spread for bagels, pipe it into choux puffs, cucumber rounds or served with crackers
The Passionate Cooks Essentials http://thepassionatecook.ca/

Smokey Lentil soup

Smokey Lentil soup
Write a review
Print
Ingredients
  1. 2 cups Lentils
  2. 4 cups Chicken stock
  3. 2 cups Water
  4. 2 cloves Garlic; finely chopped
  5. 2 cups Tomatoes; crushed
  6. 1 tablespoon Olive oil
  7. 1 Medium onion; finely chopped
  8. 2 tablespoons Parsley; chopped
  9. 2 slices Bacon; chopped
Instructions
  1. Boil lentils chicken stock and water until lentils are cooked but not mushy—approximately 45 minutes
  2. While the lentils are cooking, sauté onions and garlic and bacon in olive oil until onions are translucent and bacon is cooked.
  3. Add tomatoes and parsley, salt and pepper and simmer for approximately 15 minutes.
  4. Once lentils are cooked add tomato sauce and cook 10 minutes more.
  5. Pour soup into bowls and sprinkle with Parmigiano-Reggiano cheese
The Passionate Cooks Essentials http://thepassionatecook.ca/

Delicious Salmon Mousse

It is crucial to buy a top-quality smoked salmon. I like cold smoked salmon for this mousse

Delicious Salmon Mousse
Write a review
Print
Ingredients
  1. 360g (13 ounces) smoked Atlantic salmon
  2. 2 teaspoons prepared horseradish
  3. Zest of one lemon, finely grated
  4. Juice of one lemon
  5. 2 ounces 35% whipping cream
  6. 1 tablespoon chives, finely chopped
  7. 1 French shallot, finely chopped
  8. Freshly ground pepper
Instructions
  1. Put the salmon, horseradish, zest and lemon juice, French shallot in the food processor bowl. Roughly chop with pulse.
  2. Add the cream slowly by pouring a little bit at a time until you get the texture of a spread. Still use the pulse button.
  3. Transfer the mousse in a bowl. Mix the chopped chives and add freshly ground pepper to taste.
Notes
  1. You can serve this on toasted baguette, endive leaves or better yet homemade gougeres
The Passionate Cooks Essentials http://thepassionatecook.ca/

Roasted Red Pepper with Feta Crostini

This is a scrumptious appetizer and most of the items are always on hand for last minute entertaining!

Roasted Red Pepper with Feta Crostini
Write a review
Print
Ingredients
  1. 1 head of garlic
  2. 5 tablespoons olive oil,
  3. divided
  4. 1 jar roasted red bell
  5. peppers, drained
  6. 1 tablespoon red wine vinegar
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1 (4-ounce) package crumbled
  10. feta cheese, divided
  11. 1 baguette
Instructions
  1. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal.
  2. Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic.
  3. Process garlic pulp, 2tablespoons oil, vinegar, salt and pepper in a food processor until smooth (or
  4. just stir together for a more rustic look and taste).
  5. Add half of cheese, and pulse 5 to 6 times or stir until combined.
  6. Cut bread, at a diagonal, into 24 (1/4-inch) slices. Arrange on a baking sheet; brush evenly with remaining 2 tablespoons oil.
  7. Slice the red peppers and mix into above mixture and spread on each piece of baquette. Top with remaining feta
  8. Bake at 350° for 5 to 7 minutes
The Passionate Cooks Essentials http://thepassionatecook.ca/

Blue Cheese toasts

Blue Cheese toasts
Write a review
Print
Ingredients
  1. 1 French baguette, cut into 1/3 inch slices
  2. 1/4 cup butter, melted
  3. 4 ounces crumbled blue cheese
  4. 1/8 cup butter, softened
  5. 1 clove of garlic minced
  6. salt and pepper to taste
  7. 1/2 cup chopped walnuts toasted
  8. 1/2 cup chopped fresh parsley
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
  2. In a small bowl, stir together the blue cheese, softened butter, garlic, salt and pepper. Spread this mixture over the tops of the toasted bread slices.
  3. Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Sprinkle with toasted walnuts. Arrange on a serving tray and garnish with chopped parsley.
The Passionate Cooks Essentials http://thepassionatecook.ca/

Caramelized Onion & Gruyere Crostini

Caramelized Onion & Gruyere Crostini
Write a review
Print
Ingredients
  1. 1 tablespoon Olive oil
  2. 2 cloves Garlic ; minced
  3. 2 large Red onions ; halved and sliced thin
  4. 1/4 teaspoon Salt
  5. 1/2 teaspoon Sugar
  6. 4 teaspoon Balsamic Vinegar
  7. 1/2 cup Beef broth
  8. 2 teaspoon Fresh thyme leaves
  9. 2 loaves Ciabatta bread or french baquette
  10. 1 1/2 cup Gruyere cheese ; grated
  11. 2 tablespoon Dry sherry
Instructions
  1. Preheat oven to 425
  2. In a large skillet heat olive oil. Add garlic and onion and cook over med low head stirring occasionaly until onion softens approx 15 mins. Stir in salt sugar balsamic beef broth and sherry. simmer until liquid evaporates 5-10 mins stir in thyme leaves and remove from the heat. Slice bread and put a spoonful of onion mixture on each slice and sprinkle with cheese
  3. Bake in the oven until cheese is bubbling and golden-approx 10 mins
The Passionate Cooks Essentials http://thepassionatecook.ca/

Ina Garten’s Sun-dried Tomato Dip

Ina Garten's Sun-dried Tomato Dip
Write a review
Print
Ingredients
  1. 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
  2. 8 ounces cream cheese, at room temperature
  3. 1/2 cup sour cream
  4. 1/2 cup good mayonnaise
  5. 10 dashes, hot red pepper sauce
  6. 1 teaspoon kosher salt
  7. 3/4 teaspoon freshly ground black pepper
  8. 2 scallions, thinly sliced (white and green parts)
Instructions
  1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
  2. Add the scallions and pulse twice.
Notes
  1. Serve at room temperature with crackers, bread or my favourite warmed pita bread
The Passionate Cooks Essentials http://thepassionatecook.ca/

Leek, Chevre and Double-Smoked bacon tartlets

Leek, Chevre and Double-Smoked bacon tartlets
Write a review
Print
Ingredients
  1. Ingredients
  2. 8 slices Double smoked bacon
  3. 1 Leek -Chopped
  4. 1 tablespoon Butter
  5. 1/2 cup Goat Cheese crumbled
  6. 1 Egg
  7. 1 cup Sour cream
  8. 2 teaspoon Dijon mustard
  9. 1/4 teaspoon Salt
  10. 1/2 teaspoon Black pepper
  11. Pastry
  12. 1 cups Flour
  13. 1 cup Butter
  14. 3 tablespoon Sugar
  15. 1/3 cup Cold water
  16. 2 Egg yolks
Instructions
  1. Slice bacon crosswise into 1/4 inch slices. Chop leeks into small pieces: measure out about 1 cup. Cook bacon 5 minutes over medium heat or until some fat is rendered and bacon is soft. (do not brown bacon as this will happen when tartlets are baked)
  2. Add leeks and butter to hot pan; cook over low heat 5 minutes or until leeks are softened but not browned. Cool while continuing with recipe.
  3. In a food processor pulse flour butter and sugar until crumbs the size of peas. Whisk egg yolks and water and add to the flour mixture and pulse until just combine
  4. Roll out pastry thinner than for a pie; cut rounds with a 2 1/2 inch cutter. Line mini muffin tins with pastry. Extend pastry slightly above cup rim. Freeze for 10 mins
  5. Preheat oven to 450
  6. Divide goat cheese among cups; top with leeks. Beat egg lightly; stir in sour cream, mustard and seasoning. Spoon sour cream mixture over top, about a scant 1 tablespoon per tartlet. Top with several bacon bits.
  7. Bake 14 mins to 18 mins. Cool on a rack 5 mins then remove from cups. Serve warm or at room temperature. Tartlets can be frozen or reheated as needed
The Passionate Cooks Essentials http://thepassionatecook.ca/

Artichoke and Goat Cheese Bruschetta

Artichoke and Goat Cheese Bruschetta
Write a review
Print
Ingredients
  1. 18 baguette bread slices ; cut on the diagonal about 1/4-inch thick
  2. Extra-virgin ; olive oil
  3. 2 jars ; (6 to 6 1/2 ounces each) marinated artichoke hearts
  4. 1/2 cup plus 2 tablespoons chopped flat-leaf parsley ; divided
  5. 1/2 cup grated Parmesan cheese ; (preferably Parmigiano-Reggiano)
  6. Freshly-ground ; black pepper
  7. 6 ounces creamy goat cheese ; crumbled
Instructions
  1. 1.Preheat oven to 375 degrees F.
  2. 2.Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)
  3. 3.Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
  4. 4.When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
  5. 5.When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.
The Passionate Cooks Essentials http://thepassionatecook.ca/

Fig and Walnut Tapenade with Goat Cheese

Fig and Walnut Tapenade with Goat Cheese
Write a review
Print
Ingredients
  1. 1 cup chopped stemmed dried Calimyrna figs
  2. 1/3 cup water
  3. 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
  4. 2 tablespoons extra-virgin olive oil
  5. 1 tablespoon balsamic vinegar
  6. 1 tablespoon drained capers, chopped
  7. 1 1/2 teaspoons chopped fresh thyme
  8. 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
  9. 1/2 cup chopped toasted walnuts
  10. 1/4 cup toasted walnut halves
  11. Fresh thyme sprigs (optional)
  12. Assorted breads and/or crackers
Instructions
  1. 1. Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
  2. 2. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
  3. 3. Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
The Passionate Cooks Essentials http://thepassionatecook.ca/