Cooking Demo Sept 13, 2014 Recipe Two

Chicken Breasts in Pie Crust with Chopped Pecan Topping

3 large Chicken breasts

Sun-dried tomato halves

Stonewall Kitchens Black Olive Tapenade

Fresh Spinach

Chopped Garlic

½ cup Grated Ashe County Romano cheese

3 pie crusts

Cut the chicken into 4 inch pieces and butterfly them.  Cut the pie crust into 4x6 inch strips.  Lay the

Chicken on the crust then add a spinach leaf, sun dried tomato half, a little chopped garlic, ½ teas Black Olive Tapenade and top with grated cheese.  Wrap the crust around the breast and secure with water.

Cover the top with melted butter and sprinkle with finely chopped pecans.  Bake in oven at 425 degrees for about 20 minutes or until golden brown. Dip in garlic sauce.

Chicken and Garlic Sauce

1 pkg More Than Gourmet Chicken Demi-Glace

1 cup water

Flour or cornstarch

Garlic

4 ounces white wine

Add the demi-glace and water to a sauce pan.  Heat until dissolved.  Add the wine and 2 T chopped garlic.  Thicken with flour water or cornstarch.

Cooking Demo Sept 13, 2014 Recipe One

Bread is on the right side next to a chicken recipe in the next post

Butternut and Carrot Bread

1 cup Butternut squash

1 cup Carrots

1 small onion

1 T Garlic

Fresh Basil

Mushrooms

½ cup Romano cheese

1 cup flour

2 eggs

1 teas Baking soda

1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)

Steam the butternut squash with red wine in the microwave until soft.  Scoop out the meat. Add 1 cup off chopped carrots and one chopped onion. Chop ¼ pound of shitake mushrooms and add to the mixture.  Add the grated Romano cheese and 1 T basil pesto to the bowl and stir until  well mixed.  Add the eggs and mix again.  Put the flour and baking soda and nuts in the mixture.  Mix until the mixture is smooth. Add water as need to make the mixture into a batter.  Add to greased baking dish, put fresh basil leaves on top and cook for 40-45 minutes at 350 degrees.  Check by inserting a knife in the center. Serve hot with Garlic and herb butter.

Cooking demo June 7 part 2 Pickles like you've never had them before and a touch of sweetness for dessert.

These pickles turned out so good I even surprised myself.  They can be eaten as sweet pickles or I chose to use them as topping with goat cheese on a lettuce leaf.  They are pretty as well.

Sweet Strawberry and Cucumbers with Curried Mango Vinegar Refrigerator Pickles

7 cucumber pickles slice 1/8 inch

1-½ pints large strawberries sliced across

1 cup Leslie Elizabeth Mango Balsamic Vinegar

1 cup white vinegar

½ cup Stonewall Kitchens Curried Mango Sauce

3 leeks sliced into rings

6 large spearmint leaves

1 large bunch of parsley

1 cup sugar

½ teas mild curry powder

1T salt

Place sliced strawberries and cucumbers in a colander and sprinkle with the salt. Allow them to sit for 15 minutes.  In a non-reactive pot add the vinegars, sugar, curried mango sauce and curry powder.  Heat while stirring and bring to a boil.  Using sterilized jars, put 1-2 spearmint leaves crushed and 2 T chopped parsley in the bottom of the jar.  Fill with strawberries, pickles and leeks to the top.  Top with another spearmint leaf and chopped parsley.  Pour the liquid to within ½ of the top.  Put in refrigerator for min 48 hours.  They can be eaten as pickles or served over goat cheese or ricotta cheese on a lettuce leaf as salad.  This recipe made 2 qts

This was a perfect dessert.  It was sweet but not too sweet and the honey added a richness to the taste.

Cheese and honey stuffed Dates

12 dried dates

1 cup ricotta cheese

½ cup whipping cream

2 T Savannah Bee Honey for Cheese

Sliced strawberries

Savannah Bee Honey comb

Slice dates down one side and remove the pits.  Blend the ricotta until smooth.  Add the whipping cream and honey and blend until smooth.  Fill each date with the cheese mixture top with a piece off strawberry a small mint leaf and a small piece of honey comb.

Cooking June 7-

Kale is in season so I decided to make a dish with it.  The Vegetables can be eaten as a side dish or used as a topping for the meatloaf burgers.  The recipes for the remaining dishes on the plate will be in the next post.  Enjoy!

Meatloaf Cheese Burgers with Kale and Kohlrabi topping

1.5 lb. ground beef

1 egg

1 chopped onion

½ cup regular oat meal

Parsley

Oregano

Sage

¼ c red wine

½ teaspoon Sabrosa Cumin Cinnamon Seasoned salt

Mix all ingredients together and roll into small patties about 2 -3 inches. 
Sprinkle additional salt over the top and bottoms of the burgers.  Cook until brown then add the red wine to deglaze the pan. Serve on French bread rolls with a slice of Cajun cheddar and Kale and Kohlrabi vegetables.

Kale and Kohlrabi with apricot mustard sauce topping

One large bag of Kale

1 large Kohlrabi

12 dried apricots

2 leeks sliced into rings

8 pieces fresh ginger

Olive oil

½ cup Stonewall Kitchens Apricot Mustard Glaze

1/3 cup chopped pecans

1T sugar

Peel fibrous outer layer from the Kohlrabi and slice in Julienne style.  De-stemthe kale and remove the large veins from the leaves.  Place into a pan with olive oil and sugar. Add the leeks and fresh ginger and cook until the vegetables are semi-soft.  Add the mustard gaze and pecans and chopped apricots.  Serve as side vegetable or on top of the burger with a slice of Cajun Cheddar cheese. For a vegetarian burger use a shitake mushroom instead of meat.

Chicken Roulade with Black Olives and Feta Cheese

We recently started carrying some wonderful crustini spreads from Elki.  As usual, I try to incorporate the products we carry into new recipe ideas.  This is the recipe from the May 31 cooking demo.

Chicken Roulade with Black Olive and Feta filling

4 chicken breasts

1/3 cup Basil Pesto and Black Olive with Feta Crustini Spread

4oz feta cheese

4 Roma tomatoes

2 cups Baby spinach leaves

6 med Shitake Mushrooms sliced thin

2 spring onions

¾ cup julienne carrots

¾ cup chicken broth

1 small can sliced olives

Olive oil

Truffle salt

Slice the chicken breasts into cutlets and pound thin.  In a skillet add the spinach, carrots, onions and mushrooms and crustini spread .  Add 2T olive oil and sauté until partially cooked.  Add 3 oz. feta cheese to the mixture.   Lay a piece of chicken flat then scoop 1-2 T of vegetable and cheese mixture at one end and roll.  Secure with a toothpick.  Place the chicken back into the skillet along with the remaining vegetables.  Pour the chicken broth over the meat and add ¼ t truffle salt .  Cook for approximately 15-20 minutes.   Serve with the remaining feta cheese and sliced olives on top.