Marinated Mozzarella

Back to blogging after a few weeks of finishing the new cooking school cookbook and launching our new line of spices! The cookbook is now in the hands of the publisher and our spices are available in the school.

Marinated Mozzarella is our Recipe of the Week in the store advertisement. The recipe goes together in minutes and can be made a day or two in advance. This is a delicious way to showcase fresh basil that is perfect right now. Use as a snack or as part of an antipasto platter.

Marinated Mozzarella

1/2 cup finely chopped roasted red peppers
1/2 cup chopped fresh basil
1/4 cup finely chopped kalamata olives
2 cloves minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 cup olive oil
1 pound fresh mozzarella, cut into 1-inch pieces

Combine all ingredients in a bowl, cover, and refrigerate 2-3 days.

Makes 1 pound.

 

 

Cheddar Pecan Wafers

Perfect with a glass of wine, these crumbly, crispy wafers have a bit of heat from the cayenne. Keep rolls in the refrigerator or freezer and be ready to slice and bake.

Cheddar Pecan Wafers

8 ounces shredded sharp or extra sharp cheddar cheese, room temperature
1 stick unsalted butter, room temperature
1 cup all-purpose flour
½ cup pecans, toasted and finely chopped
½ teaspoon cayenne pepper
½ teaspoon salt

Place cheese and butter in a medium bowl and beat with an electric mixer until well combined. Add remaining ingredients and beat until well blended.

Divide dough into 2 pieces, roll each piece into a 1-inch diameter log and wrap tightly in wax paper. Refrigerate at least 4 hours. Preheat oven to 350°. Line two baking sheets with parchment paper.

Slice each log into ¼-inch coins with a sharp knife and arrange 1-inch apart on prepared baking sheets. Bake 12-15 minutes, until golden. Remove from oven and allow to cool on baking sheet 2 minutes before transferring to paper towel lined rack to cool completely. Store wafers in an airtight container up to 4 days. Makes 60 wafers.

Spinach and Artichoke Dip

Always popular with our students, Paul Dagenbach, Executive Chef at DeSha's, recently taught a Dinner Party class at the school. Paul brought this dip with him from the restaurant and promised the students he would send us the recipe. This dip is easy and delicious!

Spinach and Artichoke Dip
Recipe courtesy of Paul Dagenbach, DeSha's Restaurant

1 teaspoon olive oil
1 teaspoon minced garlic
2 cups heavy cream
4 ounces Parmesan cheese
4 ounces cream cheese, softened
4 ounces fresh spinach, julienne
12 ounces artichoke hearts, drained and chopped

In a medium pan, on low heat, add oil, when hot add garlic and sauté for 1 minute. Add heavy cream and turn heat to medium. Add Parmesan cheese gradually until melted. Add cream cheese, stir to incorporate. When warmed add spinach to wilt, about 3 minutes. Add drained chopped artichoke hearts and mix well. Makes about 3 1/2 cups.

Serve warm with toasted pita chips.

 

Kale Chips

Penny Catanzaro joined us Saturday for a raw food sampler. During her information packed class, she promised to send us this recipe for students to try at home.

Kale Chips

1 bunch kale (dinosaur/lacinato kale works best)
1 cup cashews, soaked 6 hours, rinsed and drained
1 yellow pepper, chopped
1 to 1-1/2 tablespoons lemon juice
1 to 1-1/2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/4 cup purified water, if needed

Remove stems from kale. Tear kale into medium to large size pieces, and place in a large bowl. Then blend the cashews, yellow pepper, lemon juice, nutritional yeast, and sea salt in the vita mix and blend until smooth. If necessary, you may need to add some water. Use the tamper to help the vita mix blend everything. Stop and scrap sides as needed. When the mixture is smooth, pour it over the kale and massage into the kale, coating it throughly. (Massaging the kale helps to break down the kale). Then, place the kale, trying not to overlap it, on the mesh screens of the dehydrator trays, and dehydrate at 105 degrees for 8-15 hours, until thoroughly dry and crisp. When completely dry, remove from dehydrator and store in an air tight container.

Cinnamon Candy Popcorn

A perfect gift from the kitchen! Homemade, sweet and crunchy - everyone loves popcorn. The red color of this corn makes it ideal for Valentine's Day or Christmas giving. You can bake this in a large baking pan, but I always use a huge stainless steel bowl.

The Cooking School was closed today and our class cancelled due to the second winter storm this week. I made this batch of popcorn today for the blog - I'm giving it to my neighbor who cleared our driveway after both snow storms this week.

Cinnamon Candy Popcorn

3 quarts air popped popcorn (1/2 cup before popping)
1/2 cup butter (1 stick)
9 ounces Red Hots or Cinnamon Imperials (1-1/8 cups)
1/4 cup sugar
1/3 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Preheat oven to 250°. Place popcorn in a large, ungreased, shallow stainless steel bowl (15 inch diameter).

Combine butter, cinnamon candy, sugar and corn syrup in a medium saucepan. Bring to a boil over medium-low heat, stirring frequently. Boil for 5 minutes without stirring. Remove from heat and add salt, vanilla and baking soda; stir well. Mixture will sputter and become thick and foamy. Pour over popcorn and stir to coat as evenly as possible. Bake for 1 hour, stirring every 15 minutes. Cool completely on waxed paper and break apart. Makes 12 cups.

To bake in a baking pan: Place popcorn in a large bowl. Pour cooked cinnamon mixture over corn and stir well. Turn into a greased 15 x 10-inch baking pan and bake as above.

Cinnamon syrup mixture

 

As the mixture boils, the candy melts

 

Popcorn ready for baking

 

Baked, cooled and packaged for gift giving