Culinary Warfare

Whitney's Rockin Ratatouille

Ratatouille is the perfect dip with crackers, slices of crusty bread, or even corn chips.

For an impressive appetizer, pack about ¾ of a cup into individual ring molds and top it with baked goat cheese rounds (served warm or at room temperature).

Try it hot! Ratatouille is delicious served hot and tossed with pasta. Garnish with freshly grated parmesan cheese.

It's also the perfect filling for a dinner omelet!

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Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

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INGREDIENTS

1 onion, coarsely chopped
2 garlic cloves, minced
6 tablespoons olive oil
3/4-pound eggplant, cut into ½” pieces (about 3 cups)
1 small zucchini, scrubbed, chopped into ½” pieces
1 small yellow zucchini squash, scrubbed, chopped into ½” pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
¾ cup halved,  black olives
3/4 pound small ripe tomatoes, coarsely chopped (about 1 1/4 cups)
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/8 teaspoon ground coriander
1 ½  teaspoon kosher salt (or to taste)
1/2 cup shredded fresh basil leaves
½ cup freshly grated Parmesan cheese (optional)

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DIRECTIONS:

1. In a large skillet heat 2 tablespoons of olive oil over moderately low heat, add garlic, onion, and stir until onion becomes translucent.

2. Bump up the heat to med.-high and pour in the remaining olive oil. Add the eggplant and continue to cook for 7-8 minutes until soft.

3. Add zucchini, squash, the bell pepper, and olives stirring occasionally, for about 12 minutes.

4. Add tomatoes, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.

5. Add oregano, thyme, and coriander. Salt and pepper to taste, and continue cooking for 1 minute. Stir in the basil. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving or allowed to come to room temperature, depending on your preparation.

6. Sprinkle with cheese right before serving.

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Whitney's Rockin' Ratatouille

Ratatouille is the perfect dip with crackers, slices of crusty bread, or even corn chips.

For an impressive appetizer, pack about ¾ of a cup into individual ring molds and top it with baked goat cheese rounds (served warm or at room temperature).

Try it hot! Ratatouille is delicious served hot and tossed with pasta. Garnish with freshly grated parmesan cheese.

It's also the perfect filling for a dinner omelet!

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Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

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INGREDIENTS

1 onion, coarsely chopped
2 garlic cloves, minced
6 tablespoons olive oil
3/4-pound eggplant, cut into ½” pieces (about 3 cups)
1 small zucchini, scrubbed, chopped into ½” pieces
1 small yellow zucchini squash, scrubbed, chopped into ½” pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
¾ cup halved,  black olives
3/4 pound small ripe tomatoes, coarsely chopped (about 1 1/4 cups)
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/8 teaspoon ground coriander
1 ½  teaspoon kosher salt (or to taste)
1/2 cup shredded fresh basil leaves
½ cup freshly grated Parmesan cheese (optional)

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DIRECTIONS:

1. In a large skillet heat 2 tablespoons of olive oil over moderately low heat, add garlic, onion, and stir until onion becomes translucent.

2. Bump up the heat to med.-high and pour in the remaining olive oil. Add the eggplant and continue to cook for 7-8 minutes until soft.

3. Add zucchini, squash, the bell pepper, and olives stirring occasionally, for about 12 minutes.

4. Add tomatoes, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.

5. Add oregano, thyme, and coriander. Salt and pepper to taste, and continue cooking for 1 minute. Stir in the basil. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving or allowed to come to room temperature, depending on your preparation.

6. Sprinkle with cheese right before serving.

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Maryland Blue Crab Cakes

Delectable love cakes!

Prep Time: 10 Minutes
Cook Time: 12-15 Minutes
Ready In: 30 Minutes
Servings: 4

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INGREDIENTS

1 pound lump Maryland Blue crabmeat
1 teaspoon bay spice (Old Bay seasoning is my favorite!)
1/2 cup breadcrumbs
1 egg
3 teaspoons worcesteshire sauce
1/2 teaspoon dry mustard
2 tablespoons mayonaise
1 teaspoon lemon juice
1 tablespoon prepared mustard
1 tablespoon melted butter
2 teaspoons fresh parsley, chopped

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DIRECTIONS:

1. Combine all ingredients except crabmeat in a medium sized bowl.

2. Stir in crabmeat.

3. Shape into cakes

4. Bake at 375 degrees for 12-15 minutes until cakes are golden brown.

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Hot Don't Cross Me Buns

These are a bit of fooling around but they are worth every second!

Prep Time: 3 Hours
Cook Time: 25 Minutes
Ready In: Overnight
Servings: 24

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INGREDIENTS

1 cup milk
2 tablespoons dry active yeast
1/2 cup sugar
2 teaspoons salt
1/3 cup butter, melted and cooled
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
4 eggs
5 cups all-purpose flour
1-1/2 cups raisins
1 egg white

Glaze:

1-1/2 cups powdered sugar
1 tablespoon finely grated lemon zest
1 tablespoon lemon extract
2-3 tablespoons milk

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DIRECTIONS:

1. In a sauce pan, heat milk until very warm (110 degrees).

2. Pour warm milk into the bowl of your mixer.

3. Sprinkle yeast over the top and let sit for 5 minutes to activate.

4. Fit mixer with dough hook. At low speed, add sugar, salt, butter, spices, and eggs.

5. Gradually add flour. Once flour is combined, knead with dough hook for 6 minutes.

6. Turn mixer off and detach hook. Cover bowl with plastic wrap and let sit on the counter for 45 minutes to rest.

7. Remove plastic and re-insert dough hook. Knead for 4 more minutes. Add raisins.

8. Form dough into a ball (it will be sticky). Put dough into a greased bowl and cover with plastic wrap. Let rise overnight in the refrigerator.

9. Take dough out of the refrigerator and let sit for 30 minutes to warm up. Line 2 cookie sheets with parchment paper. Divide dough into 24 equal portions.

10. Shape each portion in a ball and place 12 balls on each cookie sheet about 1/2" apart.

11. Cover with a clean towel and let rise in a warm place for 1-1/2 hours.

12. With a serrated knife, carefully slash on "X" on the top of the buns. Brush with egg white.

13. Bake buns in a 400 degree oven for 10 minutes. Without opening the oven door, reduce temperature to 350 and bake an additional 15 minutes.

14. While buns are baking, whisk together all of the glaze ingredients. Drizzle glaze over hot buns and serve.

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Salmon Mousse

These are tasty and beautiful little morsels to serve any time of year!

Prep Time: 10 Minutes

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INGREDIENTS

4 ounces smoked salmon
2 tablespoons heavy cream
1-8 ounce package cream cheese, softened
1 tablespoon fresh lemon juice
1 teaspoon fresh dill, chopped
salt and pepper to taste
cherry tomatoes
cucumber slices

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DIRECTIONS

1. Place salmon into the bowl of a food processor and blend until smooth.
2. Add cream, cream cheese, juice, and fresh dill weed. Salt and pepper to taste and pulse until it forms a mousse like consistency.
3. Cut the tops off of cherry tomatoes and hollow them out. Slice cucumbers.
4. Pipe Salmon Mousse in tomatoes and on cucumber slices. Garnish with tiny sprigs of fresh dill.

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Don't forget to READ THE LETTERS that lead to this advice! Bon Apetit! Whitney & Liria

Teeny Tiny Cocktail Weenies

Teeny tiny weenies of love is what they are! When I was growing up, I could pack away at least twenty of these babies. Dignity keeps me from divulging how many I can eat now :) and we can't seem to keep them around long enough to get a great picture. Tell you what, we'll keep trying!

Prep Time: 2 minutes
Cook Time: 1 hour
Ready In: 1 hour 2 minutes
Servings: 1 pound

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INGREDIENTS

10 ounces currant jam
6 ounces prepared mustard
1 pound cocktail weenies<

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DIRECTIONS:

1. Mix jelly and mustard in chaffing dish or sauce pan. Stir over medium heat unti melted.      

2. Add weiners.

3. Cook on low heat for about an hour.

This simple recipe sounds simply awful, but it's REALLY good! Sometimes I even add a can of drained pineapple chunks. I usually have pink rollers in my hair when I do this... I don't know why.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

Stuffed Mushrooms

Let's be real, you might want to double the recipe cause you'll be sneaking several of these yummies in the kitchen before they even make it to your guests. Ask me how I know!?!

Prep Time: 10 Minutes

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INGREDIENTS

1 cup freshly grated parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

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DIRECTIONS

1. Remove mushroom stems.

2. In a medium sized mixing bowl combine the rest of the ingredients; mix well. Spoon or pipe into mushroom caps.

3. Bake on a lightly greased cookie sheet for twenty minutes in a 350 degree oven.

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Enjoy!
Whitney & Liria

Naughty Nachos

Things will drip and need to be licked off. Need I say more?

Prep Time: 12 minutes
Servings: as many as you want

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INGREDIENTS

1 pound of ground beef
1 white onion, chopped
1 packet of taco seasoning
tortilla chips, a whole bunch
1 diced seeded tomato
1/4 cup red onion, diced
3 green onions, diced
black olives, sliced
sour cream
guacamole
1 jalapeno pepper, sliced and seeded
cheddar cheese
jack cheese

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DIRECTIONS:

1. In a large skillet over medium-high heat, brown the ground beef with the white onion.

2. Pour off fat and stir in taco seasoning.

3. Spoon meat onto a large plate of torilla chips.

4. Add tomato, red onion, green onion, cheese, jalapenos, and black olives.

5. Microwave until melted.

6. Top with guacamole and sour cream.

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Savory Stuffed Figs

These delicious morsels will tempt your taste buds!

Prep Time: 5 Minutes
Cook Time: 6-8 Minutes
Ready In: 15 Minutes
Servings: 14 Figs

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INGREDIENTS

12 fresh figs, stems removed
4 ounces of goat cheese, cut into small pieces
6 slices of thinly slices prosciutto, cut in half lengthwise
2 tablespoons olive oil
fresh ground pepper

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DIRECTIONS:

1. Make a slit in the figs, from stem to stern. Stuff each fig with goat cheese.
2. Wrap each fig with a piece of prosciutto, holding closed with a toothpick.
3. Drizzle olive oil over figs and grind a bit of fresh pepper on them.
4. Place figs on a hot skillet and and cook 6-8 minutes until the cheese in the center of the fig is heated through.
5. Turn the figs frequently for even cooking.

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Don't forget to READ THE LETTERS that lead to this advice! Bon Apetit! Whitney & Liria