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Show 15.10
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Stuffed Zucchini Blossoms, Pesto Palmiers, Antipasto Platter & Halloumi Cheese
Guest Chef Ameneh Earnst

Stuffed Zucchini Blossoms
10 - 15 zucchini blossoms
1 cup feta cheese
1 egg
1 Tbsp mint
1 tsp oregano
Ground pepper
Olive oil

Preheat oven to 375 degrees.  Wash zucchini blossoms.  Put feta cheese into a mixing bowl, add one egg, mint, oregano and pepper.  Mix well.  Drizzle 2 tablespoons of olive oil into a medium size baking dish.  Hold zucchini in one hand and with other hand, use a teaspoon to scoop feta cheese mixture into center of zucchini flower.  Gently twist top of flower and place in baking dish.  Continue to stuff all blossoms.  Drizzle the top with 2 tablespoons of olive oil.  Bake for 20 minutes or until golden.

Pesto Palmiers
One bunch basil
One clove garlic
6 Tablespoons olive oil
Salt
Pepper
One cup Parmasan cheese
One sheet puff pastry
2 Tablespoons flour

For the pesto:  In a food processor, blend basil, garlic, olive oil.  Add salt and pepper to taste.

Open a roll of puff pastry onto a cutting board.  Puff pastry needs to defrost for about 20 minutes before it will unroll easily.  Spread the pesto onto the pastry sheet, covering all edges.  Sprinkle with flour.  Spread cheese on top. 

Use both hands to lift a long edge of pastry and fold over itself in one inch sections until you reach the middle.  Repeat from the other edge to meet in center.  Cut into ½ inch slices and place on a cookie sheet lined with parchment, cut-side down.  Bake in preheated oven at 400 degrees for 10 minutes or until golden.

Antipasto Platter

Marinated Mushrooms
1 pound mushrooms, halved
2 cloves garlic
½ cup olive oil
1/3 cup red wine vinegar
Pinch of sugar
Crushed red peppers to taste
2 Tablespoons chopped parsley
Salt & pepper

Mix oil, vinegar, garlic, sugar, crushed red pepper, salt and pepper in large bowl.  Add mushrooms and parsley.  Mix well.   Refrigerate for at least 30 minutes.  Can be marinated for up to 2 days.

Lemon Olives
Mixed olives
Lemon slices
2-3 sprigs of Thyme
Olive oil

Mix all ingredients.  Serve in a platter with other antipasto.

Tomatoes with Basil
2 - 3 tomatoes
10 leaves fresh basil
Olive oil
Balsamic vinegar
Sea salt & pepper

Slice tomatoes and place on a platter.  Sprinkle with sea salt and pepper.  Roll basil leaves together and cut to make thin ribbons.  Spread basil over tomatoes.  Drizzle with olive oil and balsamic vinegar.   Serve with rustic bread. 

Halloumi cheese
Basil leaves
Olive oil

Slice cheese into ½ inch slices.  Pour 1 tablespoon olive oil into hot pan.  Place a basil leaf on halumi cheese and place into pan with leaf side down.  Turn after about one minute.  Cook another minute on other side.  Remove from pan. Note - Halloumi cheese is available at middle eastern shops.