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Tag Archives: baguette

ROASTED GRAPE CROSTINI

19 Thursday Nov 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

baguette, basil, crostini, easy, healthy, manchego, quick, sherry vinegar

This fun and tasty appetizer is perfect to serve to family while you are waiting for the Thanksgiving Turkey to cook, or to share with friends at a Tailgate.

ROASTED GRAPE CROSTINI

roasted grape crostini

3 cups grapes, halved lengthwise

2 tablespoons sherry vinegar

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon orange peel

24 slices french baguette

1/2 cup shaved Manchego cheese

thinly sliced fresh basil leaves

Heat oven to 400F. In a bowl, toss grapes with vinegar, oil, salt and pepper. Transfer to a greased cookie sheet. Roast for 30 to 35 minutes or until softened and lightly browned. Transfer to a small bowl, stir in orange peel.

Change oven setting to broil. Place baguette slices on an ungreased baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes on each side or until light brown. To serve, spoon warm grape mixture over toasts, top with cheese and basil (I spread a little ricotta on top of the toasts then layered on the grapes, cheese and basil).

Enjoy!

Recipe adapted from Taste of Home, November 2014

www.tasteofhome.com/

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CORN SOUP WITH POTATOES AND SMOKED HAM and CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS and ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP and MIXED MUSHROOM SOUP

11 Wednesday Feb 2015

Posted by Ceri Wilkin in Recipes, Soup

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baguette, beet, butternut squash, celery root, corn, crimini, golden, ham hock, leek, mandarin, mushroom, mustard seed, oyster, port, portobello, potato, red wine, roasted, shiitake, tarragon, watermelon radish

I am endeavoring to have a good attitude about the remains of winter – now that the glow and fun of the holidays are well behind us.

There is definite beauty in this chilly season, the landscape is peaceful and tranquil in its dormancy, and the bare trees offer a change in scenery – an opening that allows for views that are unseen when covered in leaves.

There is still sufficient time to enjoy bundling ourselves in cozy, cold weather clothing, and to fully appreciate the warmer, heartier, comforting foods of this crisp time.

CORN SOUP WITH POTATOES AND SMOKED HAM

corn soup with potatoes and smoked ham

1/4 cup lard

1 1/2 cups diced smoked ham steak

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

2 cups fresh corn kernels

1 (10-ounce) smoked ham hock

1 medium potato, peeled and cut into 1-inch pieces

5 cups water

Melt lard in a heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic, sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups of water, bring to a boil. Reduce heat to medium-low, simmer partially covered for 1 hour. Remove ham hock. Season soup to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, May 2006

www.bonappetit.com/recipes

CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS

celery root soup with mandarin relish toasts

1 tablespoon unsalted butter

1 leek, white and tender green parts only, thinly sliced

1 1/2 pounds of celery root, peeled and cut into 1-inch cubes

2 cups chicken broth

1 cup water

1/4 cup cream

salt and freshly ground white pepper

2 mandarins

1 shallot, finely diced

1/2 teaspoon white wine vinegar

1/4 teaspoon yellow mustard seeds

1/2 teaspoon minced tarragon

1/2-inch thick baguette toasts

Heat oven to 350F. In a saucepan melt the butter. Add the leek and cook over moderately low heat, stirring, until softened. Add the celery root, broth and water. Bring to a simmer, cook until the celery root is tender, 20 minutes. Puree the soup in a blender (or use an immersion blender), return to the saucepan and stir in the cream. Season with salt and pepper.

Meanwhile, remove the peel and white pith from the clementines. Working over a skillet, cut between the membranes to release the sections. Squeeze the juice from the membranes into the skillet, add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes. Let the relish cool to room temperature. Stir in the tarragon and season with salt. Spread the relish over the toasts and serve with the soup.

Enjoy!

Recipe adapted from Food and Wine, January 2009

www.foodandwine.com/recipes

ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP

roasted butternut squash and beet soup

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 golden beets, greens removed, scrubbed well and quartered

1 onion, coarsely chopped

3 garlic cloves

3 tablespoons of olive oil

2 cups chicken broth

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Assorted garnishes, such as sliced lemon, cucumber, watermelon radish

Heat oven to 400F. On a large baking sheet, spread squash, beets, onion and garlic in a single layer, toss with olive oil. Roast until tender, 40 to 50 minutes. Let cool slightly, about 10 minutes. Transfer vegetables and any accumulated juices to a blender (or use an immersion blender), add broth, salt and pepper. Blend until smooth, thinning with more broth or water as necessary. Divide among bowls and garnish as desired.

Enjoy!

Recipe adapted from Self, January 2015

www.self.com/body/recipes/

MIXED MUSHROOM SOUP

mixed mushroom soup

9 tablespoons unsalted butter

1 cup finely chopped shallots

8 ounces portobello mushrooms, finely chopped

8 ounces crimini mushrooms, finely chopped

8 ounces shiitake mushrooms, stemmed, finely chopped

8 ounces oyster mushrooms, finely chopped

8 ounces button mushrooms, finely chopped

2 cups red wine

1 cup tawny Port

3 teaspoons chopped fresh thyme, divided

1 teaspoon chopped fresh rosemary

8 cups chicken broth

1 cup chilled cream

Melt butter in a heavy large pot over medium heat. Add shallots and sauté until tender and golden, about 3 minuets. Add all mushrooms and sauté until tender, about 10 minutes. Add wine, Port, 2 teaspoons of thyme and rosemary, increase heat to high. Simmer until almost all liquid has evaporated, about 10 minutes. Add chicken broth, simmer until reduced to 9 cups, about 12 minutes. Cool slightly. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Season with salt and pepper.

Combine cream and remaining 1 teaspoon of thyme in a large bowl. Whisk until soft peaks almost form. Ladle soup into cups or small bowls, top with cream and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/recipes

PARMESAN TOASTS WITH PROSCIUTTO AND FIG JAM – FAYETTEVILLE PILATES AND BARRE

25 Thursday Sep 2014

Posted by Ceri Wilkin in Appetizers, Entertaining, Recipes

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Tags

baguette, crostini, fig, jam, parmesan, prosciutto

I made these to enjoy with friends at a recent gathering- delicious!

PARMESAN TOASTS WITH PROSCIUTTO AND FIG JAM

parmesan prosciutto toasts

12 1/4 inch-thick baguette slices

olive oil

1/3 cup finely grated parmesan cheese

6 slices of prosciutto, each slice cut crosswise into 3 or 4 pieces

2 tablespoons fig jam

Heat oven o 400F. Place baguette slices in single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Divide parmesan and prosciutto equally among slices. Bake until lightly toasted, 10 to 12 minutes. Remove from oven and drizzle with additional olive oil. Top each slice with a dollop of fig jam. Sprinkle with pepper.

Enjoy!

Recipe adapted from Bon Appetit, January 2010

STRAWBERRY GOAT CHEESE BRUSCHETTA

10 Sunday Aug 2014

Posted by Ceri Wilkin in Appetizers, fruit, Recipes

≈ 2 Comments

Tags

baguette, balsamic glaze, basil, bruschetta, cream cheese, goat cheese, strawberries

It has been such a busy summer, coming and going and trying to keep up with our usual activities, we haven’t been able to keep up with friends as we would have liked.

Even though my daughter had an early morning horse riding competition, Mum and I attended a wine pairing brunch and my husband threw his back out while loading the car in the grocery store parking lot, we didn’t want to reschedule with friends we had invited over for dinner, for fear it would take too long to find another date.

We kept it very simple, my husband smoked ribs and grilled corn, I made this bruschetta as an appetizer to start the evening off, and our friends arrived with a decadent and delicious cake for dessert.

STRAWBERRY GOAT CHEESE BRUSCHETTA

strawberry bruschetta

4 ounces goat cheese, softened

4 ounces cream cheese, softened

1 french baguette, sliced and toasted

1 (16 ounce) package of strawberries, hulled and sliced

balsamic glaze

1/2 cup basil leaves, sliced

In a small bowl, stir together goat cheese and cream cheese. Spread goat cheese mixture over baguette slices. Arrange strawberry slices on top of cheese. Drizzle evenly with balsamic glaze and top with basil leaves.

Enjoy!

 

BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

24 Wednesday Apr 2013

Posted by Ceri Wilkin in Uncategorized

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Tags

baguette, bread crumbs, brussels sprouts, proscuitto, side dish

This was a lazy Sunday evening dish, thrown together with what was in the refrigerator. After a busy weekend following multiple recipes, it was lovely to leisurely search through my (large) pile of prospects and find one that was appealing, with all the ingredients close at hand.

BRUSSELS SPROUTS WITH BAGUETTE BREAD CRUMBS

6 slices proscuitto
1 cup fresh French Baguette breadcrumbs
1/2 teaspoon black pepper, divided
2 tablespoons butter
1 1/4 pounds Brussels sprouts, trimmed and halved lengthwise
1/4 teaspoon salt

In a large skillet, cook proscuitto over medium heat until crisp, about 6 minutes. Transfer to a plate lined with paper towels, cool.
Return pan to stove and add bread crumbs. Cook over medium heat, stirring, until toasted, about 3 minutes. Add 1/4 teaspoon pepper and transfer to a plate.
Wipe out skillet and add butter. When melted, add Brussels sprouts, cut sides down. Add 1/4 cup water, cover and cook over medium-low heat until just tender, about 4 minutes. Uncover and cook over medium-high heat until liquid has evaporated and Brussels sprouts are browned, about 3 minutes more. Season with salt and remaining pepper. Toss with proscuitto and toasted bread crumbs and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/…/Brussels-Sprouts-with-Brioche-Bread-Crumbs-Re…

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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