BREAKFAST :
Matcha-Macaron Ice Cream Sandwiches
SALAD :
Baby Potato Salad with Radishes and Celery
LUNCH :
Creamy Baked Chicken Taquitosadapted from Pennies on a Platter, originally from Our Best Bites
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.
Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.
*This is how I prepare my chicken if I don't have leftover chicken to use: Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet." Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.
**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need to thaw first).
DESSERT :
Goat Cheese Tarts
Source: On Cooking 5th Edition
Yield 12 tarts
4 oz Tomato Concassee (about 1 large tomato seeded)
Black Pepper
3 oz Grated Parmesan
8 oz Puff pastry
Olive Oil (as needed)
2 fl. oz Pesto
4 oz Goat Cheese
4 oz Zucchini (shredded)
1. Season the tomato concassee with the pepper and sprinkle with 2 tablespoons of grated parmesan cheese.
2. Roll out the puff pastry until it is approximately 1/4 inch thick, then cut into 12 circles approximately 2 1/2 inches in diameter.
3. Brush mini-muffin tins with oil and line with puff pastry circles.
4. Add 1 teaspoon pesto sauce to each tart
5. Add 1/2 ounce goat cheese to each tart (about 1/2 tablespoon…do this to your preference)
6. Add enough shredded zucchini to each tart to nearly fill it.
7. Top each tart with the tomato concassee and sprinkle with the remaining parmesan.
8. Bake at 375 until the tarts are brown on top and dough is cooked, approximately 15-20 minutes. (mine took a full 20- start checking after 15)
DINNER :
Goat Cheese Tarts
Source: On Cooking 5th Edition
Yield 12 tarts
4 oz Tomato Concassee (about 1 large tomato seeded)
Black Pepper
3 oz Grated Parmesan
8 oz Puff pastry
Olive Oil (as needed)
2 fl. oz Pesto
4 oz Goat Cheese
4 oz Zucchini (shredded)
1. Season the tomato concassee with the pepper and sprinkle with 2 tablespoons of grated parmesan cheese.
2. Roll out the puff pastry until it is approximately 1/4 inch thick, then cut into 12 circles approximately 2 1/2 inches in diameter.
3. Brush mini-muffin tins with oil and line with puff pastry circles.
4. Add 1 teaspoon pesto sauce to each tart
5. Add 1/2 ounce goat cheese to each tart (about 1/2 tablespoon…do this to your preference)
6. Add enough shredded zucchini to each tart to nearly fill it.
7. Top each tart with the tomato concassee and sprinkle with the remaining parmesan.
8. Bake at 375 until the tarts are brown on top and dough is cooked, approximately 15-20 minutes. (mine took a full 20- start checking after 15)
Matcha-Macaron Ice Cream Sandwiches
- 2 cup plus 2 tablespoons ground almonds (2 1/2 ounces); see Note
- 1 1/2 teaspoons matcha powder (instant green tea powder); see Note
- 3/4 cup confectioners' sugar
- 4 large egg whites
- 1/8 teaspoon pure almond extract
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 pint green tea ice cream
- 1 pint vanilla ice cream
- Preheat the oven to 275° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. In a food processor, combine the ground almonds with the matcha powder and confectioners' sugar and process until fine. Add 2 of the egg whites and the almond extract and process to a paste. Scrape the paste into a large bowl.
- In a small saucepan, combine the granulated sugar with the water and cook over moderately high heat until the syrup reaches 225° (soft ball stage) on a candy thermometer. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the remaining 2 egg whites until soft peaks form. With the machine at medium-high speed, gradually drizzle in the hot sugar syrup and beat the meringue until it is stiff, glossy and just warm to the touch, about 4 minutes. Using a large rubber spatula, fold the meringue into the matcha-almond paste until no streaks remain.
- Spoon the meringue into a pastry bag fitted with a 3/4-inch round tip. Pipe about ten 2 1/2-inch rounds of the meringue onto each of the prepared baking sheets. Using a moistened fingertip, carefully smooth the tops. Let the macarons stand uncovered for 15 to 20 minutes; this will make the surfaces shiny and crisp.
- Bake the macarons for 30 minutes, until the tops and bottoms are dry and crisp; shift the baking sheets from top to bottom and front to back halfway through baking. Prop the oven door open several inches and let the macarons cool completely.
- Working in batches, scoop 10 scant 2-tablespoon mounds of each ice cream onto a sheet of wax paper. Using a spatula, lightly flatten the ice cream and sandwich a scoop each of vanilla and green tea ice cream between 2 macarons; press very lightly to close. Serve right away.
Make Ahead The macarons can be stored in an airtight container for up to 5 days. The sandwiches can be frozen for up to 3 days; thaw slightly before serving. Notes You can buy ground almonds at natural markets. Green tea powder (also known as matcha) is available at specialty food shops and Asian markets.
APPETIZER :
Wild Mushroom and Burrata Bruschetta
- pound shiitake mushrooms, stems discarded and caps quartered
- 1 pound cremini mushrooms, quartered
- 2 garlic cloves, minced
- 1 1/2 teaspoons chopped rosemary
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
- 1 pound burrata cheese, cut into 16 slices
- In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.
- Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.
- Top the toasts with the mushrooms. Top each with a slice of burrata and serve.
SALAD :
Baby Potato Salad with Radishes and Celery
- 3 pounds baby Yukon Gold potatoes or fingerling potatoes, scrubbed but not peeled
- 1 cup extra-virgin olive oil 1/4 cup
- Champagne vinegar
- Kosher salt and freshly ground black pepper
- 2 celery hearts, thinly sliced (about 4 cups)
- 2 bunches radishes, thinly sliced
- 8 small scallions, white and light green parts only, thinly sliced (1 cup)
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly. Slice the potatoes 1/2 inch thick.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar and season with salt and pepper. Gently fold in the potatoes and celery. Let stand at room temperature until cool, about 30 minutes. Just before serving, fold in the radishes and scallions and season with salt and pepper.
Make Ahead The potato salad without the radishes and scallions can be refrigerated overnight. Bring to room temperature before adding the radishes and scallions.
LUNCH :
Creamy Baked Chicken Taquitosadapted from Pennies on a Platter, originally from Our Best Bites
- 3 oz cream cheese, softened (reduced fat is fine)
- 1/3 cup salsa verde
- juice of 1/2 a lime
- 1 tsp chile powder
- 1/2 tsp ground cumin
- pinch cayenne pepper
- 1/2 tsp onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 3 Tbs chopped scallions
- 2 cups cooked and shredded chicken *
- 1/2 cup shredded extra sharp cheddar cheese
- 1/2 cup shredded Pepperjack cheese
- 8-12 (6-inch) corn tortillas
- kosher salt and freshly ground black pepper
- cooking spray
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.
Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.
*This is how I prepare my chicken if I don't have leftover chicken to use: Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet." Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.
**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need to thaw first).
DESSERT :
Goat Cheese Tarts
Source: On Cooking 5th Edition
Yield 12 tarts
4 oz Tomato Concassee (about 1 large tomato seeded)
Black Pepper
3 oz Grated Parmesan
8 oz Puff pastry
Olive Oil (as needed)
2 fl. oz Pesto
4 oz Goat Cheese
4 oz Zucchini (shredded)
1. Season the tomato concassee with the pepper and sprinkle with 2 tablespoons of grated parmesan cheese.
2. Roll out the puff pastry until it is approximately 1/4 inch thick, then cut into 12 circles approximately 2 1/2 inches in diameter.
3. Brush mini-muffin tins with oil and line with puff pastry circles.
4. Add 1 teaspoon pesto sauce to each tart
5. Add 1/2 ounce goat cheese to each tart (about 1/2 tablespoon…do this to your preference)
6. Add enough shredded zucchini to each tart to nearly fill it.
7. Top each tart with the tomato concassee and sprinkle with the remaining parmesan.
8. Bake at 375 until the tarts are brown on top and dough is cooked, approximately 15-20 minutes. (mine took a full 20- start checking after 15)
DINNER :
Goat Cheese Tarts
Source: On Cooking 5th Edition
Yield 12 tarts
4 oz Tomato Concassee (about 1 large tomato seeded)
Black Pepper
3 oz Grated Parmesan
8 oz Puff pastry
Olive Oil (as needed)
2 fl. oz Pesto
4 oz Goat Cheese
4 oz Zucchini (shredded)
1. Season the tomato concassee with the pepper and sprinkle with 2 tablespoons of grated parmesan cheese.
2. Roll out the puff pastry until it is approximately 1/4 inch thick, then cut into 12 circles approximately 2 1/2 inches in diameter.
3. Brush mini-muffin tins with oil and line with puff pastry circles.
4. Add 1 teaspoon pesto sauce to each tart
5. Add 1/2 ounce goat cheese to each tart (about 1/2 tablespoon…do this to your preference)
6. Add enough shredded zucchini to each tart to nearly fill it.
7. Top each tart with the tomato concassee and sprinkle with the remaining parmesan.
8. Bake at 375 until the tarts are brown on top and dough is cooked, approximately 15-20 minutes. (mine took a full 20- start checking after 15)
