Potato Latkes with Caramelized Onions & Bacon

Potato Latkes with Caramelized Onions & Bacon
Recipe by Dragon

Another treat for the holidays or any time of year. Latkes are crispy potato cakes that just beg for toppings. I like to flavour latkes with herbs and top them with caramelized onions and bacon. The Greek yogurt adds a touch of sour to compliment the sweetness of the caramelized onions but you can always use sour cream in a pinch. These are always a hit when I make them. Enjoy!

Serves: 6-8

Ingredients:

5 cups Yukon potatoes, washed and grated
1 clove garlic, minced
2 tablespoons fresh chives, minced
1/4 cup fresh parsley, finely chopped
3 egg whites
2 tablespoons cornstarch
1/4 cup unsalted butter
Vegetable oil, for frying
Salt and pepper to taste

Garnishes:
Caramelized onions (recipe below)
Crisp Smokey Bacon, cooked and cut into matchsticks
Greek Yogurt
Fresh Parsley, finely chopped

Directions:
1. Rinse the grated potatoes to wash off excess starch. Squeeze out any excess water and dry them with paper towels. You want them as dry as possible so they will be crispy. 

2. In a large bowl, combine potatoes with the garlic, chives and parsley. Sprinkle in the cornstarch and mix well to combine. Add the egg whites and season generously with salt and pepper.

3. In a large frying pan on medium heat, add enough oil to come up 1/4 inch up the side of the pan. Add butter and heat until the butter is melted. Scoop out 1 to 2 tablespoons (depending on how big you want them) of potato mixture and add to the pan, pressing down to flatten it so it will cook evenly.  Repeat this 3 times so that you are frying 4-6 latkes at a time. You don't want to overcrowd the pan. Fry for about 4-5 minutes per side or until they are a dark golden brown. Adjust the heat as needed to fry evenly. Place the cooked latkes on a paper towel lined tray and sprinkle them with a little salt  (optional). Place them in a low oven to keep warm while you continue frying.

4. Serve the latkes topped with caramelized onions, crispy bacon, a dollop of yogurt and a sprinkle of parsley. Serve immediately.


Caramelized Onions
Recipe by Dragon

Makes 1 1/2 cups

Ingredients:
3 large onions, sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
Salt & Pepper to taste
Balsamic vinegar (optional)

Directions:
1. To a large, heavy bottomed pan over medium high heat, add the olive oil and butter and heat for 1 minute. Add the onions, a splash of water, a pinch of salt and pepper and stir to coat. Reduce the heat to medium low and let the onions cook, stirring occasionally. After the onions have some colour, reduce the heat to low.

2 Let the onions cook for 45 minutes to an hour, stirring every few minutes, until the onions are a rich, dark golden brown color. Add a splash of balsamic vinegar (to taste) and deglaze the pan. Adjust the seasoning with salt and pepper. Let the onions cool then store, covered in the fridge for up to a week.

Feta, Lemon & Herb Phyllo Cigars

Feta, Lemon & Herb Phyllo Cigars
Recipe by Dragon

With the holidays fast approaching here is a simple and delicious appetizer to make for guests. Feta is one of my favourite cheeses and it works well with fresh herbs and lemon. The honey mellows the salty Feta without making it too sweet. These cigars can be assembled up to 4 hours ahead. Just cover them with plastic wrap and refrigerate until you're ready to bake. Make lots because these won't last long. Enjoy!

Makes 32 cigars

Ingredients:
14 oz feta cheese, crumbled
3 tablespoons fresh mint, chopped
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
zest of a lemon
2 teaspoons honey
2 large eggs, beaten
16 sheets phyllo dough
1/2 cup unsalted butter, melted
Honey to garnish
pine nuts, toasted to garnish

Directions:
1. Preheat the oven to 350°. In a medium bowl, combine feta, herbs, zest and honey. Add the eggs and mix to combine. Taste the mixture and season with salt and pepper. You probably won't need too much salt because the feta is already salty. Refrigerate the feta mixture until needed.

2. Line 2 large baking sheets with parchment paper. Keep phyllo sheets under a damp towel so they don't dry out. Set 1 sheet of phyllo on a work surface and brush it with some of the melted butter. Set a second sheet of phyllo on top. Cut the phyllo lengthwise into 4 even rectangles.

3. Spread 1 tablespoon of the feta mixture along the short end of each phyllo rectangles, leaving some room on each side. Roll up the phyllo, tucking in the sides one-third of the way up to enclose the filling, then continue rolling up the phyllo to form a cigar shape. Transfer the cigar, seam side down, to a baking sheet and brush the surface with more of the melted butter. Repeat with the remaining phyllo sheets and feta mixture.

4. Bake the cigars for about 30 minutes or until they are golden brown and crisp. Rotate the baking sheets halfway through for even browning. Drizzled with honey and sprinkled pine nuts before serving. Serve the cigars warm or at room temperature.

Garlic Confit Toast

Garlic Confit Toast
Adapted from Bon Appetit

This is not your ordinary garlic bread. It is a decadent and luscious combination of Parmesan, confit garlic, butter, lemon and red pepper flakes.  I could easily become addicted to this. My advice is to use the best Parmesan you can find for this bread. You won't regret it. I will add some fresh chopped parsley to the mix next time for a little more freshness. Enjoy!

Servings: 4

Ingredients:
1 head garlic, cloves peeled
1/2 cup unsalted butter
1 cup grated Parmesan (use the real thing!)
1/2 teaspoon dried oregano
1 teaspoon freshly grated lemon zest
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 baguette

Directions:

1. Cook garlic in butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15−20 minutes. Transfer to a medium bowl; let cool. 


2. Add Parmesan, oregano, lemon zest, and red pepper flakes to garlic and mash to a paste; season to taste with salt and pepper. 


3. Heat broiler. Slice baguette in half lengthwise, then crosswise. Broil, cut side down, on a foil-lined baking sheet until golden brown, about 2 minutes (watch carefully). Let cool slightly, then spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Slice.

White Bean, Herb and Garlic Dip

White Bean, Herb and Garlic Dip
Recipe by Dragon

This white bean, herb and garlic dip is healthy, tasty and perfect for either a party or afternoon snack. Make lots! Enjoy.

Serves: 4

Ingredients:
1 540 mL can cannellini beans, drained and rinsed
12 basil leaves, chopped
10 mint leaves, chopped
3 cloves garlic, peeled
zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup extra virgin olive oil plus more for garnish

Directions:
1. Combine all the ingredients except for the olive oil in a food processor and pulse until the mixture is combined and smooth but still chunky.

2. Slowly add the olive and process until the mixture is smooth.

3. Taste and adjust the seasoning with salt and pepper. Transfer the dip to a bowl and drizzle olive oil on top. Serve with crackers or crostini.

Hummus with Lemon Sauce

Hummus with Lemon Sauce
Recipe by Yotam Ottolenghi

The third appetizer for my Ottolenghi dinner was this gorgeous hummus. The hummus was delicious on its own but I loved it even more with the lemon sauce on it. The lemon and parsley make this sauce fresh tasting and vibrant. The green chili gives it a bit of heat. I loved the heat but if you'd prefer it not spicy, just omit the chili. Enjoy!

Serves: 6

Ingredients:

Hummus:
1 1/4 cup dried chickpeas
1 teaspoon baking soda
6 1/2 cups water
1 cup plus 2 tablespoons light tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons ice cold water
Salt to taste
Pita bread for serving, toasted

Lemon sauce:
1/3 cup fresh parsley, finely chopped
1 green chili, finely chopped
4 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
2 cloves of garlic, minced
1/4 teaspoon salt

Directions:
1. The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

2. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and skins that float to the surface. The chickpeas will need to cook between 20-40 minutes, depending on the type of freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

3. Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then with the machine still running, add the tahini paste, lemon juice, garlic and 1 1/2 teaspoons of salt. Finally, slowly drizzle in the ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste (I had to add a little more water to get the consistency I wanted). Adjust the seasoning if needed.

4. Transfer the hummus to a bowl, cover the surface with plastic wrap and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.

5. For the lemon sauce, combine all the ingredients in a bowl and stir well. Drizzle the sauce over the hummus and serve with pita bread.

Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds

Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds
Recipe by Yotam Ottolenghi


This was the second appetizer that I served for my Ottolenghi dinner and my guests couldn't get enough of it. The key to this delicious dip is to really char/burn the eggplants so you get a rich smokey flavour that is accented beautifully with the garlic, lemon and herbs. The pomegranate seeds look like little jewels in this dish. I served this with toasted pitas. Enjoy!


Serves: 4-6

Ingredients:

4 large eggplants
2 cloves garlic, crushed
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
5 tablespoons olive oil
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped mint
Seeds of 1/2 large pomegranate
Salt and freshly ground black pepper to taste

Directions:

1. If you have a gas range, line the base with aluminum foil to protect it, keeping only the burners exposed. Place the eggplants directly on four separate gas burners with medium flames and roast for 15 to 18 minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally. Alternatively, score the eggplants with a knife in a few places, about 3/4 inch deep and place on a baking sheet under a hot broiler for about an hour. Turn them around every 20 minutes or so and continue to cook even if they burst and break.
   
2. Remove the eggplants from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each eggplant and scoop out the soft flesh, dividing it with your hands into long thin strips. Discard the skin. Drain the flesh in a colander for at least an hour, preferably longer, to get rid of as much water as possible.
   
3. Place the eggplant pulp in a medium bowl and add the garlic, lemon zest and juice, olive oil, 1/2 tsp salt, and a good grind of black pepper. Stir and allow the eggplant to marinate at room temperature for at least an hour.

4. When you are ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds, and garnish with the remaining herbs.

Sweet Potato Galettes

Sweet Potato Galettes
Recipe by Yotam Ottolenghi

I'm a huge fan of Yotam Ottolenghi and a couple of weeks ago I held an Ottolenghi inspired dinner in my home. The menu was hard to put together because all of his food is so beautiful.  These stunning Sweet Potato Galettes were the perfect start to my Ottolenghi inspired dinner or any dinner for that matter. These beautiful and delicious galettes were so easy to make. I served them warm but they are just as good at room temperature. Enjoy!

Serves 4:

Ingredients:
3 sweet potatoes, about 12 ounces each
9 ounces puff pastry or 1/2 recipe Rough puff pastry
1 free-range egg, lightly beaten
6 1/2 tablespoons sour cream
3 1/2 tablespoons aged goat cheese
2 tablespoons pumpkin seeds
1 medium-hot chile, finely chopped
1 tablespoon olive oil
1 clove garlic, crushed
2 teaspoons chopped flat-leaf parsley
Coarse sea salt
Freshly ground black pepper



Directions:   
1. Preheat the oven to 400*F Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into slices 1/8 mm thick.

2. While the sweet potatoes are in the oven, roll out the puff pastry to about 1/16 inch thick on a lightly floured work surface. Cut out four 2 3/4 by 5 1/2-inch rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge at least half an hour.

3. Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a 1/4-inch border all round. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be golden brown.


4. While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt. As soon as the pastries comes out of the oven, brush them with this mixture. Serve warm or at room temperature.

Phyllo Cups Filled with Mushrooms & Onions

Phyllo Cups Filled with Mushrooms & Onions

Recipe by Dragon

These crunchy mini phyllo cups make wonderful appetizers because they can be filled with a variety of flavours and textures. They take no time to make and look elegant on any serving tray. Phyllo cups can be made a couple of days in advance, just keep them stored in an air tight container. What you fill these phyllo cups with is only limited by your imagination. Think both savoury and sweet! One of my favourite fillings is this savoury mushroom and onions mixture, scented with thyme and topped with delicious Gruyere cheese. Make lots of these....they will disappear quickly! Enjoy!

Makes 24 mini cups

Phyllo cups: 

Ingredients

3 sheets phyllo pastry

1/4 cup butter, melted

Mushroom & Onion Filling

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

1 1/2 pounds mushrooms, chopped

2 shallots, chopped finely

2 teaspoons balsamic vinegar

1 tablespoon thyme leaves

1/4 cup chicken broth

1/3 cup sour cream

1/3 cup Gruyere cheese, grated

Salt and Pepper to taste

Thyme leaves to garnish

Directions for Phyllo cups:

1. Preheat your oven to 375 F. Lightly grease a 24 mini muffin tin and set aside.

2. Place 1 sheet of phyllo on clean work surface, keeping remaining phyllo covered with a damp tea towel. Brush the entire sheet lightly with butter. Top with second sheet and again brush with butter. Top with third sheet and again brush with butter.

3. Cut sheets lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.

4. Press the squares into each prepared mini muffin cup. The sheets will hang over the top. Bake the phyllo cups in the centre of your oven for about 4-6 minutes or until they are golden.

5.  Let the cups cool in the pan on a rack.

Directions for Mushroom & Onion filling:

1. Melt butter with oil in large deep skillet over medium-high heat. Add the mushrooms and saute until tender and browned, stirring often, about 10 minutes. Add the shallots, thyme and balsamic vinegar; saute until tender, about 2 minutes.

2. Add broth and simmer 1 minute. Stir in the sour cream and warm through. Season mushroom mixture to taste with salt and pepper. Remove from heat; cover to keep warm.

3. Fill each phyllo cup with warm mushroom mixture. Sprinkle with grated cheese and top with a few thyme leaves. Bake 3-4 minutes or until cheese is melted and filling is thoroughly heated. Serve warm.

Apricot & Almond Brie Baked in Puff Pastry

Apricot & Almond Brie Baked in Puff Pastry
Recipe by Dragon

I love entertaining during the holiday but I also like having a good time at my parties. That's why I like easy to prepare and serve appetizers like this one. It comes together in minutes and can be popped in the oven just before guests arrive. Warm and gooey brie is always a hit with a crowd....in fact this one is usually devoured in minutes.  I added apricot jam and spiced almonds to this baked brie in puff pastry. The flavours compliment each other brilliantly. Enjoy!

Serves: 10

Ingredients
1 sheet frozen puff pastry, thawed
1 (8 ounce) package double cream brie cheese, round
1 tablespoon vegetable oil
1/4 cup sliced almonds
Pinch cayenne
Pinch cinnamon
Pinch cardamom
Pinch salt
1/4 cup apricot preserves
1 egg, beaten with a tablespoon of water

Directions:
1. Preheat oven to 425. Lightly grease a baking sheet.

2. Heat the oil in a fry pan over medium heat.  Add the almonds and toast, stirring until golden brown, about 3-4 minutes. Turn off the heat and stir in spices and salt. Reserve some almonds for garnish

3. Roll puff pastry out slightly. Slice brie in half horizontally. Place bottom portion on the puff pastry, spread 1/2 of the preserves on cut surface and sprinkle with 1/2 of the almonds. Top with remaining cheese, spread remaining preserves and almonds on top.

4. Bundle puff pastry up and around the cheese. Brush the outside of the bundle with the egg wash and sprinkle the top the reserved nuts


5. Bake for 20-25 minutes.  Let cool for five minutes. Serve with your favorite sliced baguette.

Provençal Cherry Tomatoes

Provençal Cherry Tomatoes
Recipe adapted from Julia Child

This past weekend I hosted a French themed dinner party. I used my culinary hero, Julia Child, as my inspiration...with my own twist.

I decided to make this classic side dish into an appetizer by using cherry tomatoes. These little jewels were served before we sat down to dinner and there was not one left behind. They come together quickly and the taste is incredibly fresh. Enjoy!

Serves: 6-8

Ingredients:
24 ripe cherry tomatoes
Salt and freshly ground pepper
1 1/2 cups fresh bread crumbs
2 tablespoons minced shallots
1 teaspoon dried herbes de Provence
3 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped parsley
4 tablespoons olive oil

Directions:
1. Set a rack on the upper-middle level and preheat the oven to 400 F.

2. Cut off the top of the tomatoes and over a plate or bowl, squeeze each tomato gently to force out the seeds and juice. With your fingers, clean the cavities of any clinging seeds. Arrange in the mini muffin pan cut side up. If any are wobbly or tilted, trim a bit off the bottom so that they sit flat in the pan. Season with a sprinkling of salt and freshly ground pepper to taste.

3. Stir together the bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley in a small bowl. Add 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.

4. Spoon the stuffing into the tomato halves, pushing it down into the cavities and mounding on top. Drizzle a scant teaspoon of olive oil over the top of each tomato.

5. Bake for approximately 10-12, or until the topping has browned and the tomatoes are hot but still keep their shape. Serve hot.

Canapés à l'Amiral

Canapés à l'Amiral
Recipe by Dana McCauley

I'm excited to be getting back to the Titanic Dinner project! Up next is the second of the two Hor d'oeuvres offered as part of the first course from the 1st class dinner menu on the Titanic (along with Oysters à la Russe).

These canapés are incredible and the shrimp butter is out of this world delicious. I made these for a potluck dinner party and they were gone in no time. I'm going to make this shrimp butter again and toss it in some angel hair pasta...how good does that sound? Each component of this dish can be prepared in advance and assembled at the last minute. Don't skip the dash a vanilla in shrimp butter, it is the secret to making these unforgettable.

Enjoy!

Makes 20 hors d’oeuvres

Ingredients:
1/2 thin baguette
1 teaspoon lime juice
10 small shrimp, halved lengthwise, cooked
Fresh flat-leaf parsley
2 tablespoons fish roe

SHRIMP BUTTER
1 tablespoon vegetable oil
1 large shallot, minced
1 clove garlic, minced
8 oz. shrimp in shell
1/4 cup brandy
4 oz. cream cheese, softened
2 tablespoons. butter, softened
1 tablespoon tomato paste
1/4 teaspoon each salt and pepper
Dash vanilla

Directions:

1. In skillet, heat oil over medium heat; add shallot and garlic; cook, stirring often, for 5 minutes or until softened.

2. Increase heat to high, add shrimp and sauté, stirring, for 3 to 4 minutes or until shells are pink and flesh is opaque.

3. Transfer shrimp and vegetables to bowl of food processor. Return pan to stove and pour in brandy; cook, stirring, for 30 seconds or until brandy is reduced to a glaze; scrape into shrimp mixture.

4. Puree shrimp mixture until finely chopped. Add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until almost smooth. Press shrimp mixture through coarse sieve set over bowl; discard shells.

5. Slice baguette into 20 thin slices. Place on baking sheet and toast under broiler for 1 minute per side or until lightly golden. Reserve.

6. Drizzle lime juice over cooked shrimp halves; stir and reserve.

7. Place shrimp butter in piping bag fitted with star tube. Pipe shrimp butter onto toasts. Top with a cooked shrimp half and a parsley leaf. Top each canapé with an equal amount of fish roe.

Rosemary Spiced Almonds

Rosemary Spiced Almonds
Recipe by Dragon

Here's another spicy snack that is perfect with a cocktail or a glass of wine before dinner. The amount of heat (cayenne) you add is up to you but I dare you to be brave. The heat from the cayenne is a warm, smoky heat so it won't leave your mouth burning. The addition of rosemary gives these almonds a wonderful scent and savoury flavour. Enjoy!

Makes 2 cups

Ingredients:

2 cups raw, unsalted almonds
2 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, finely chopped
2 teaspoons kosher salt
1/4 teaspoon sugar
1/4 - 1/2 teaspoon cayenne pepper, depending on how much heat you want

Directions:
1. Preheat the oven to 350°F and arrange a rack in the middle.

2. Add all the ingredients in a bowl and stir to combine. Spread out almonds in a single layer on the baking sheet.

3.Bake until almonds are lightly browned and toasted, stirring occasionally, about 10-15 minutes.

4.Let the almonds cool on the baking sheet, transfer to a bowl and serve.

Spiced Olives With Herbes De Provence & Citrus

Spiced Olives With Herbes De Provence & Citrus
Recipe by Dragon

Once you've tried these spiced warm olives, you will want no others. The flavours are amazing but you need to warm the olives to really bring out their heady aroma and taste. Addictive doesn't begin to describe them. Trust me, you will find yourself making these olives often. These are perfect when served with a glass of wine before dinner....your guests will fall in love with them too. These olives will awaken your guests' senses and their appetite.

I enjoy these olives with the spice of dried peppers but you can leave the peppers out and it will still be wonderful. Enjoy!

Makes: 2 cups

Ingredients:

1 cup green olives, not packed in oil, drained
1 cup black olives, not packed in oil, drained
1/2 cup fruity olive oil
2 garlic cloves, minced
1 tablespoon Herbes de Provence
(optional) 2 dried piri piri peppers, crushed (or 1/2 teaspoon hot pepper flakes)
zest of one lemon, cut into thin strips
zest of one orange, cut into thin strips
Splash balsamic vinegar

Directions:

1. Over medium heat, warm oil in a medium saucepan.

2. Add garlic and cook, stirring often, for 3 minutes until fragrant.

3. Add Herbes de Provence and the dried peppers (if using). Cook and stir often for 1 minute.

4. Add the lemon and orange zest, cook & continue to stir for another 1 minute.

5. Add olives and a splash of balsamic vinegar, continue to stir and cook for another 2-3 minutes until the olives are warm.

6. Serve immediately or let it cool and reheat before serving.

Savoury Butter Crackers

Savoury Butter Crackers
Recipe by Laura Calder

I have to warn you, these crackers will melt in your mouth and disappear quickly. I made these for my latest 7 Deadly Sins Dinner and they were to be served with the cheese course (fifth course)...my greedy guests devoured them before we were done with the aperitifs! I can't blame them, these are little bites of perfection.

I didn't change the recipe at all but I did play with the toppings; herbes de Provence, Parmesean cheese and cracked black pepper. Each of were finished with a sprinkle of fleur de sel. Enjoy!

Make about 30 crackers

Ingredients:
2/3 cup butter
1 teaspoon sugar
1/2 teaspoon salt
2 cups flour
1 egg
2 to 3 tablespoons cold water

Toppings (use whatever combination you like)
1/4 cup Parmesan cheese, grated
1 tablespoon herbes de Provence
Fleur de Sel
cracked black pepper

Directions:

1. Heat the oven to 400°F. Line a baking sheet with parchment paper.

2. Put the butter, sugar, salt, water and egg in a bowl and mix well.

3. Add the flour and mix quickly only until it holds together Do not overwork.

4. Roll the dough out 1/16 of an inch thick. Trim edges and cut into squares.

5. Sprinkle over the topping(s) and some fleur de sel on each.

6. Transfer to a baking sheet. Bake 8-10 minutes, or until puffed, crisp, and golden.

Deviled Eggs

Deviled Eggs
Adapted from Epicurious

I've never made deviled eggs before this past weeekend. I've always enjoyed them but never made them myself. So when I was asked to make them for a friend's 50's themed birthday party, I was happy to give them a go. Seems everyone has their own favourite version of this classic appetizer but I wanted something simple; something I could add my own little spin on. This recipe did the trick. I changed it slightly by using Dijon Mustard, smoked paprika and a little less mayonaise. I loved them and so did my friends at the party. Will definitely be making these again! Enjoy. :)

Serves: 10-12

Ingredients:
12 large eggs
1/3 cup mayonnaise
1 tablespoon dijon mustard
1/4 cup sweet pickles,finely chopped
1/4 cup celery, finely chopped
1 teaspoon smoked paprika (or sweet paprika)

Directions:

1. Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds.

2. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking

3. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork.

4. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon or pipe the mixture into egg whites.

Sweet & Spicy Pumpkin Seeds

Sweet & Spicy Pumpkin Seeds
Recipe by Dragon

Welcome to the #GreatHallowTweet Halloween BlogHop. This was the brain child of the fabulous Renee at Flamingo Musings. During this week leading up to Halloween a devilish group of bloggers are causing mayheim and carnage all over the interwebs. Be sure to visit my fellow ghouls and goblins and see what Halloween treats they have cooking.(The list is the under Great Hallow column on the left panel.)

My second contribution to this year's #GreatHallowTweet are these sweet and spicy pumpkin seeds. Be warned, these are addictive. I almost ate the entire bowl, but I showed my usual (ahem) restraint. What? It could happen. Enjoy!

Makes: 2 cups

Ingredients:
1 egg white
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
sea salt to taste
2 cups raw pumpkin seeds

Directions
1. Preheat your oven to 350°.

2. Whisk the egg white, brown sugar, spices and salt in a medium bowl until foamy.

3. Add pumpkin seeds and toss well to coat evenly. Pour a single layer onto a lightly oiled baking sheet and bake for 20-25 minutes, until golden and crispy

Fresh Basil and Tomato Salsa

Fresh Basil and Tomato Salsa
Recipe by Dragon

Ah, the sunshine! Warm weather is here and it's really starting to feel like spring. We've had a few nights without frost so I will finally plant my herb garden this weekend. I can't wait to have access to fresh herbs whenever I want. Herbs, like the basil I used for this salsa. I know that traditionally, salsa is made with cilantro or parsley but I love the flavour of basil with tomatoes. Try it, you're going to love this salsa too. Enjoy!

Makes: 2 cups

Ingredients:
3 plum tomatoes, seeded and diced small
1/2 small red onion, diced small
1/4 cup fresh basil, sliced into thin strips
2 tablespoons fresh lime juice
zest of one lime
1 clove garlic, minced
1 teaspoon of chili pepper paste (more if you like it spicy)
Salt and fresh ground pepper to taste
2 teaspoons extra olive oil
Pinch of sugar

Directions:
1. In a bowl, combine all the ingredients and mix well.

2. Refrigerate for at least 1 hour before serving.

Spinach and Feta Bundles

Spinach and Feta Bundles
Recipe by Dragon

These easy to make, Greek inspired appetizers are going to disappear quickly. Be sure to make plenty of these lovely little bundles of joy. Enjoy!

Makes: 18

Ingredients:
1 tablespoon olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 pkg frozen chopped spinach, thawed and drained
1 tablespoon oregano, finely chopped
2 tablespoons parsley, finely chopped
1/2 cup feta cheese, crumbled
1 tablespoon lemon juice
2 eggs
Salt and Pepper to taste
2 sheets of puff pastry, thawed

Directions:

1. Preheat oven to 375 F.

2. In a skillet over medium heat, heat the olive oil and sauté the onions until they are tender. Add the garlic and sauté for another minute.

3. Add the spinach and cook for 5 minutes. Add the herbs, feta cheese and lemon juice; mix well. Transfer the spinach mixture to a bowl.

4. Whisk one of the eggs and add it to the spinach mixture; mix well.

5. Cut each of the puff pastry sheets into 9 equal squares. Spoon a small amount of spinach into the center of each square. Don't add too much or they will not close properly. Bring the corners of each square to the middle and create little bundles by pinching the dough together at the top.

6. Place the bundles on a baking sheet. Whisk the second egg and brush the tops of the bundles with the egg. Bake for about 20-25 minutes or until golden.

Sweet and Spicy Almonds

Sweet and Spicy Almonds
Recipe by Dragon

These almonds are a perfect combination of sweet and spicy. The cayenne gives the almonds a wonderful warmth. I used almonds in this mix but you can use whatever nut mix you have on hand. Make plenty though, because they will disappear quickly. Enjoy!

Makes: 3 cups

Ingredients:
2 tablespoons liquid honey
1 tablespoon olive oil
1 tablespoon vegetable oil
2 tablespoons white sugar
1 teaspoon cayenne pepper
1/4 teaspoon chili powder
1 1/2 teaspoons salt
3 cups almonds
Fresh cracked pepper
Vegetable oil to grease the baking sheet

Directions:

1. Preheat oven to 350 and place a baking rack in the center of the oven. Line a large baking sheet with foil and grease the foil with some vegetable oil.

2. In a saucepan over low heat, combine honey, oils, sugar, cayenne, chili and salt. Heat until well the sugar is melted. Stir often.

3. Add the almonds to the honey mixture and stir until the almonds are evenly coated.

4. Spread the almonds onto the baking sheet and make sure they are in a single layer.

5. Roast the almonds in the oven for 13-15 minutes; stirring frequently until they are nicely glazed. Watch the nuts carefully as they bake because they will burn quickly.

6. Remove the hot baking sheet from the oven and transfer the almonds to another baking sheet to cool. Sprinkle with freshly cracked black pepper. Cool completely.


7. Before serving the almonds, break apart any almonds that are stuck together.

Roasted Red Pepper, Garlic and White Bean Dip with Toasted Pita Chips

Roasted Red Pepper, Garlic and White Bean Dip with Herb Toasted Pita Chips
Recipe by Dragon

This dip is a bit of work but the taste is well worth the time and effort to prepare it. This dip and the toasted pita chips are not only delicious but gorgeous as well. I took this dip to work and my coworkers devoured it. You will too. Enjoy!

Makes: 2 cups

Ingredients
1/2 whole garlic bulb, cut in half
1 large red pepper, cut in half, seeds removed
1 19oz can white beans, rinsed and drained
juice of 1/2 lemon
2 tablespoons olive oil, more for brushing
1/2 cup basil, chopped finely
Salt and Pepper to taste

Directions:
1. Preheat oven to 375 degrees.

2. Drizzle the top of the garlic bulbs with olive oil and a sprinkle of salt. Wrap garlic in some tin foil and roast in the oven for about 30-40 minutes until fragrant and tender. When the garlic has cooled, squeeze out the garlic cloves and set aside.

3. Increase temperature of oven to 500 degrees or broil.

4. On a cookie sheet, place red pepper and drizzle it with olive oil. Make sure each pepper half is well coated in olive oil and sprinkle with salt. Char the pepper halves in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with a knife and set aside.

5. In a food processor, combine the beans with the reserved red peppers, roasted garlic, lemon juice and olive oil. Process until the mixture is smooth.

6. Add the basil and pulse until it is mixed into the dip.

7. Season with salt and pepper to taste. Keep refrigerated until ready to serve.

Herbed Toasted Pita Chips
Recipe by Dragon

Ingredients:
8 mini pitas
1/4 cup olive oil, more for brushing baking sheet
1/2 tablespoon dried Italian herb mix (rosemary, thyme, oregano, basil)
Salt and Pepper to taste

Direction:

1. Preheat oven to 375 degrees. Brush a large baking sheet with olive oil.

2. Cut each pita into six pieces. Lay the pieces on the baking sheet in a single layer.

3. Combine the olive oil and herb mix. Using a brush, brush the tops of each pita piece with the oil. You may need some extra olive oil.

4. Sprinkle the tops of the pitas with a little salt and pepper.

5. Bake in the center of the oven for 10 minutes or until they turn toasted and light brown.

6. Allow the pitas to cool before serving.