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Quick & Easy Appetizers
Show # 07.06
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Parmesan Cheese Twists

½ package frozen puff pastry
1 egg
1 tbsp. water
¼ cup grated parmesan cheese
1 tbsp chopped fresh parsley
½ tsp dried oregano leaves crushed
½ cup flour

Thaw pastry sheet at room temp for 30 minutes.  Preheat oven to 400 degrees. Mix egg & water.  Mix parmesan cheese, parsley & oregano

Unfold pastry sheet into a slightly floured surface. Roll into a 14" x 10" rectangle and cut in half lengthwise. Brush both halves with egg wash mixture. Top 1 of the rectangles w/ the parmesan cheese, parsley and oregano mixture. Place remaining pastry rectangle over cheese topped rectangle, egg wash mixture side down.  Roll gently with rolling pin to seal. Cut crosswise into 24-28 ½ inch strips. Twist strips and place 2" apart on a greased or parchment paper lined baking sheet, pressing down the ends. Brush w/ egg mixture Bake 10-12 minutes or until golden brown.

Tip: Cheese twists can be stored in an airtight container up to a week.
Tip: To make ahead, twist strips, place on a baking sheet and brush with egg mixture, freeze, when frozen store in plastic bag up to 1 month.

 

Breaded Broccoli Croquettes

1 seedless hard roll or ¼ baguette
½ cup milk
2 lbs. fresh broccoli, stems trimmed
¼ tsp. salt
1 egg
3 tbsp. grated parmesan cheese
1 cup bread crumbs
Olive or vegetable oil for frying

Soak hard roll or baguette in milk. Steam or boil broccoli until tender (8-10 minutes) Chop broccoli until it is fine. Squeeze the milk out of the soften roll or baguette and place in a large bowl. Add broccoli, parmesan cheese, egg and salt and pepper to taste. Mix well.

Mold mixture into small balls each about 2 ½ inches in diameter and then roll them in the bread crumbs to coat well.  Pour oil into a small saucepan until it is about ¾ full.  When oil is very hot, deepfry the broccoli croquettes until they are golden brown. Drain them on paper towel and serve.

Tip: Vegan recipe - exclude egg, parmesan cheese and substitute mil with soy milk.


Quick & Easy Stuffed Mushroom Caps

18-24 mushrooms - remove stems
1 package cream cheese - softened
1 tbsp. fresh crushed garlic
1 tbsp. fresh chopped chives
1 tbsp. fresh chopped parsley
½ cup bread crumbs

Preheat oven to 400. Mix cream cheese, garlic, chives and parsley. Place mushrooms hollow side up on baking sheet.  Fill mushroom caps with 1-1/2 tsp. of cream cheese mixture. Dip the top of each mushroom cap into bread crumbs. Bake 12-15 minutes.

Tip: Remember to garnish your serving plate w/ remaining fresh herbs to dazzle your guest, as well as a brief explanation of the ingredients used in the dish.

David Foster
Community Cook