Gourmet Cookie Bouquets Recipe Blog

Archive for October, 2007

Ingredients:

• 1 cup canned tomatoes
• 3 tbs. olive oil
• 2 oz. grated Parmesan cheese
• 1/2 lb. vermicelli
• 3 eggs
• 2 tbs. flour
• Salt and pepper to taste

Heat oil over low flame in deep saucepan. Gradually stir in flour until well blended. Add tomatoes slowly; keep stirring. Bring to a boil; lower flame; simmer for 2 minutes. Add grated cheese, salt and pepper to taste; stir; turn off fire. Break vermicelli into 1 inch pieces. Cook in 2 qts. Of rapidly boiling salted water, about 6 minutes or until soft. Drain. Stir vermicelli into prepared sauce. Beat egg yolks thoroughly; add. Beat egg whites stiff; fold in. Transfer to buttered baking dish; bake in moderate oven about 10 minutes or until firm. Serve hot. Serves 4.

This meal makes for a great Italian gift basket to give as a get well gift or a gift for the family.

For more pasta and noodle recipes, try:

• Pasta Salad
• Noodles with Honey and Poppy Seeds
• Noodles and Cheese

Ingredients:

• 6 egg yolks
• 3 cups minced onions
• 1/3 cup cracker or matzo meal
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons melted fat or butter
• 6 egg whites, stiffly beaten

Beat the egg yolks until thick. Stir in the onions, meal, salt, pepper and fat or butter. Fold in the egg whites. Turn into a greased 2 quart casserole. Bake in a 350 degree oven for 40 minutes or until set. Serves 6 to 8.

Like any casserole, the tzibbele kugel is a great complete meal gift. Try it out and let us know what you think!

For more kugel recipes:

• Noodle Kugel
• Kraut Kugel
• Rice Kugel
• Potato Kugel

Xato (pronounced cha-toh’) is a Catalan dish traditionally eaten in January and February, the two coldest months, during which the Catalans find the sharp taste stimulating and warming, although they ordinarily use very little pepper in their food. It is during this season, too, that the heart of curly endive, which is the base of the dish, is whitest. Generally served as a first course in Catalonia, Xato is substantial enough to constitute a supper or lunch.

Xato Sauce

• 3 cloves garlic
• 7-8 peeled and toasted almonds
• 1 or more sharp chili peppers (or powdered cayenne pepper)
• 1/2 cup olive oil
• 1/4 cup wine vinegar
• 3/4 tsp. salt

This sauce can be made in 5 minutes in an electric blender: simply put all the ingredients in at once and beat until the pepper is reduced to fine particles. If you do not have a blender, crush the garlic and almonds in a mortar, add one or more finely chopped chili peppers, and mash to a smooth paste before gradually blending in the oil and vinegar. The number of peppers (or the amount of cayenne) you use depends on how sharp you like the sauce. When tasting the seasoning, bear in mind that the sauce will seem less sharp when mixed with the salad.

Don't forget to prepare some cookies or desserts for after your meal!

More fun dinner ideas:

Balsamic Chicken with Mushrooms

Chicken Caesar Pita Pocket

Ingredients:

• 5 eggs
• 4 large firm green peppers
• 5 tbs. olive oil
• 1 clove garlic
• Salt and pepper to taste

Clean, seed, and slice peppers lengthwise in 1 inch strips. Beat eggs thoroughly. Heat oil in large frying pan. When hot, add garlic and sliced peppers. Fry until slightly brown, about 5 minutes. Lower flame; cover pan; sauté slowly for 15 minutes or until peppers are soft. Fold in beaten eggs. Stir gently until eggs are of consistency desired. Remove from fire; serve immediately. Serves 4.

Did you know that they even  make Virginia breakfast gift baskets? It's true. I guess breakfast is just popular anytime and anywhere!

For more yummy egg recipes, try:

• Overnight Sausage Egg Bake
• Egg Salad Sandwiches
• Bacon & Cheese Quiche Brunch Recipe
• Easy Crab Scramble Brunch Recipe

For these sandwiches, the bread should be thin. If preparing in advance, cover the sandwiches loosely with wax paper, drape a damp kitchen towel over the wax paper, and refrigerate to prevent them from drying out. Prepare the sandwiches as close to serving time as possible.

• 1/2 cucumber, peeled and thinly sliced
• 1/2 teaspoon salt
• 1/2 bunch watercress leaves (stems completely removed), finely chopped
• 4 ounces cream cheese, softened
• 8 slices best quality white bread, preferably thinly sliced

1. In a bowl, place the cucumbers with the salt. Let stand for 30 minutes. Pat dry with paper towels.
2. In a bowl, combine the watercress and cream cheese.
3. Spread one side of 4 slices of bread lightly with the cream cheese mixture. Top with sliced cucumbers and then another slice of bread.
4. Trim the crusts off sandwiches with a sharp knife, and cut each diagonally into quarters.

These scrumptious little sandwiches are perfect for tea parties. And while you're at it, don't forget to hand out adorable tea favors!

For another delightful cucumber meal, try this recipe for Tomato and Cucumber Salad.