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Favorite Photos and Requested Recipes

Here are just a FEW favorite shots of the weekend in San Diego! I have hundreds, and love them ALL. Then a few of the most requested recipes:

After cooking all day, we needed wine, good food and friends in Little Italy!


LOTS of coffee kept me going all weekend!


It was fun creating new ways to make my food look good!



Early morning laughs...


Appreciative eaters!


I loved running into friends at the market.





New friends...



Longer-time friends...



The Queen's wave


We loved ALL of it!


A few recipes:


Shrimp Cup Appetizers adapted from Once Upon a Plate

24 square wonton wraps
olive oil cooking spray
8 oz. cooked medium shrimp, finely chopped
4 oz. cream cheese, softened
4 oz. finely chopped fresh mozzarella
2 green onions, finely chopped
1/3 of a carrot, grated
1/2-3/4 t. Worcestershire sauce
dash of Tabasco or hot sauce
salt and pepper to taste

Spray a mini-muffin tin with olive oil cooking spray, (or brush with olive oil). Gently press wonton wrappers into cups. Bake 6-8 minutes until golden and crisp. (Can be made the day before and left at room temperature. Combine remaining ingredients for filling. Fill cups and bake at 350 on a parchment-lined baking sheet for 6-7 minutes.


Sausage Tarts:

I used my standard flaky tart crust dough (from Tartine):
(You could use wonton cups, but these could be made ahead and frozen, are sturdy and portable)

1 t. salt
2/3 c. very cold water
3 c. + 2 T. flour
1 cup + 5 T. cold unsalted butter

Dissolve salt in cold water. Keep chilled until ready to use. In a food processor, measure flour into bowl. Cut butter into small pieces and scatter over flour. Pulse briefly until butter is the size of peas. Add salt-water mixture and pulse until dough comes together. (You will still see some chunks of butter.) Divide into two balls, wrap in plastic wrap, flatten into disks and chill for at least 2 hours or up to overnight.

Heat oven to 375. Roll out dough to 1/8 " on a floured surface, cut into squares (or shape of small tart pans) with a knife, and line pans. Chill for 30 min. Bake 20 minutes. Cool and freeze, or fill and bake.

Filling: Stir all ingredients together.

1lb. Italian sausage, (out of casings) crumbled and cooked
1 c. grated cheddar
1 c. grated jack cheese
a sprinkle of red chili flakes
1 T. chopped onion, or dried onion
2 oz. ranch dressing

Fill cups with sausage-cheese filling, and bake at 350 for 7 min.


Baked Brie with Fig Jam:

This is a no-brainer! In my large baking dish, I used three round 15 oz. brie from Costco. I cut off the top and side rinds, and topped it with three jars of fig jam. One jar was my homemade fig jam, one was Jerry's (with balsamic), and one was store bought! Bake at 350 for 30 minutes.


Wine-Glazed Cheese from Once Upon a Plate

1 c. dry white wine
1 T. unflavored gelatin (half an envelope)
Cheese with edible rind, or no rind
edible flowers, herbs (pansies, primroses, nasturtiums, violets, sage, thyme, rosemary, parsley, cilantro)

Combine wine and gelatin in a small saucepan. Let stand for 5 minutes. Place over medium heat and stir until gelatin is dissolved and mixture is clear. Place in an ice bath (large bowl of ice and water) and cool until mixture thickens to a syrupy consistency. This is like an aspic. Decorate top of cold cheese on a rack. Spoon aspic over top and chill on rack. I used three coats, chilling between coats. If gelatin mixture becomes too thick, heat again and return to ice bath. May be prepared up to 36 hours ahead.


Thyme-Gruyere Crackers From Martha Stewart (on the right)

3/4 c. flour
1 t. kosher salt
1/8 t. black pepper
2 t.. chopped fresh thyme (I used more)
3 T. cold unsalted butter, cut into small pieces
1 c. parmesan
5 T. sour cream
1 egg white, lightly beaten

Combine flour, salt, pepper and thyme in bowl of food processor. Pulse. Add butter and pulse until mixture resembles coarse meal. Add cheese, and pulse until combined. Add sour cream, 1 T. at a time. Process until dough comes together, and is well-combined. Move dough to work surface and on a pice of plastic wrap, form into a 2 " wide roll. Wrap dough with the plastic wrap and chill for 24 hours.

Heat oven to 325. Slice log into 1/4" slices. Bake 25 -35 minutes. Rotate baking sheet half way through cooking time. Cool on rack. May be frozen.

Parmesan-Paprika Crackers From Taste of Italia
(on left of photo)

1/2 c. flour
1/2 c. parmigiano, grated
2 t. mustard
2 t. paprika
1 stick (8 oz.) unsalted butter, cut into small pieces
salt and pepper to taste

Combine all ingredients in a mixer or food processor. Form into a ball of dough. Chill for 1 hour. Roll out on floured surface and cut with a biscuit cutter. I used a ravioli cutter. Bake at 400 for 7-8 minutes.


You can see hot artichoke dip recipe here

If anyone wants any others, PM or email me!

Comments (2)

Barb Cabot:

My dad used to always say this: "Thanks a Million!" So ditto from me for all these wonderful recipes and for cooking everyone of these for us.

Terry (teaberry):

Palma, love you!

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