Salsa-Bean Dip
- 4 green onion, cut into 1-1/2" pieces
- 2 garlic cloves
- ½ tsp. ground cumin
- ½ tsp. salt
- 2 cans cannelini beans, rinsed and drained
- ¼ cup mayonnaise
- ¼ cup lemon juice
- ½ cup hot salsa
- Garnish: fresh cilantro sprigs
Process salsa in food processor until smooth, stopping to scrape down sides. Spoon into center of bean mixture. Pull the point of a wooden pick throuigh salsa toward edge of dish to create a starburst design.
Serve chilled or at room temperature with tortilla chips. Garnish, with cilantro if desired. Yield: 3 ¼ cups.
Sun Dried Tomatoes and Cream Sauce for Pasta
- 3 oz dried tomatoes
- 2 Tbsp butter
- 1 shallot, minced
- ¾ cup whipping cream
- ¼ cup half and half
- 1 Tbsp Dijon Mustard or 1-2 Tbsp Cognac or favorite liqueur (optional)
Decadent Cheese Quiche
- 1 x 9 inch shortcrust pastry pie crust
- 3 ½ oz Roquefort cheese, crumbled
- 3 ½ oz Camembert cheese, rind removed
- 3 ½ oz cream cheese
- 1 Tbsp softened butter
- 3 fl.oz heavy cream
- 3 eggs
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. cayenne pepper or chile powder
- 1 shallot, finely chopped
In a second bowl combine the eggs, cream, salt, pepper and cayenne. Beat well to blend. Add the cream mixture to the cheese mixture, stirring constantly until well blended. Pour the mixture into the pastry case. Place in the center of the oven and bake until the filling is set and golden brown, about 35 minutes. Serve hot with crusty bread and a great bottle of Pinot Noir
Spanish Mushrooms
- 4 Tbsp Extra Virgin Olive Oil
- 1 lb mushrooms, sliced thickly.
- 3 cloves garlic, thinly sliced
- 2 Tbsp sherry vinegar
- 1/4 cup stock
- 2 tsp lemon juice
- 1/2 tsp hot paprika
- 1/2 tsp chilli powder
- salt and pepper
- Fresh parsley chopped
