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Onion & Cheese Bread

19 Apr

Today’s recipe comes Cooking with Doyle.

It’s been a while since I’ve been able to cook anything, because sometimes, life gets in the way. When I finally saw a day coming up where I’d have the time to cook and photograph it all, I scoured my StumbleUpon for a recipe that was easy and delicious. I found this onion & cheese bread, and it looked like a solid dish that could provide snackage for days. If you know how to cut bread, then you can handle this recipe, so get to trying it!

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Ingredients

  • 2 pounds sourdough loaf
  • 1 pound Monterey Jack cheese, thinly sliced
  • ½ cup butter, melted
  • ½ cup green onions, diced
  • 1½ teaspoons poppy seeds

Baked Crab Cakes (with Spicy Avocado Sauce)

18 Jul

Today’s recipe comes from circle-b-kitchen.com.

Despite my love of almost all seafood and my particular affinity for crab, I don’t believe that I had ever sampled crab cakes prior to making these. When I came across the recipe, however, they sounded and looked way too good to pass up. So I rolled up my sleeves and got to work with a pound of jumbo lump crab meat. The result was another addition to my long list of seafood favorites.

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Ingredients

For sauce:

  • 1 ripe California avocado, peeled and pitted
  • 1 tablespoon low-fat mayonnaise
  • 2 tablespoons fresh lime juice (may need more)
  • 1 chopped Serrano or jalapeno pepper
  • 1/4 cup milk (optional)
  • 1 tablespoon chopped fresh cilantro

For crab cakes:

  • 1 pound jumbo lump crabmeat, picked over and coarsely shredded
  • 3 tablespoons low-fat mayonnaise
  • 1 egg, beaten
  • 1/4 cup minced fresh chives or scallions
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1 cup panko (Japanese bread crumbs)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed
  • 2 – 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt

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Spanakopita

21 Feb

Today’s recipe comes from healthy-quick-meals.com.

In an attempt to be more accommodating for my vegetarian friends, I consciously chose to make a dish that didn’t have any meat in it. Although I’m pretty divided on Greek food, I decided to give this Spanakopita (a kind of Greek spinach pie) a try. My opinion of the final product changed twice, but in the end, I enjoyed it enough to probably make it in the future when I’m entertaining my herbivorous friends.

For this recipe, you’ll need a 9×13″ baking pan.

Prep Time: 20 minutes | Cook Time: 45-60 minutes

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Ingredients

  • 1 tablespoon olive oil
  • 8 green onions (chopped)
  • 1 pound spinach (about 2 bunches)
  • 5 eggs (beaten)
  • 1 pound feta cheese (crumbled)
  • 1/2 cup olive oil
  • 2 tablespoons melted butter
  • 12 sheets phyllo

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