June 16, 2008
June 8, 2008
Heat the butter in a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel.
Add the tomatoes and the vegetable stock over the contents of the pan. Stir again and turn the heat down to low, cover and cook for 15 minutes, tasting to check that the peas are tender. Add the paneer and the sour cream and cook for another 5-7 minutes on medium heat. Serve with fresh pita.
My friend Dana and I usually like to plan things that will get us into trouble - practical jokes, pranks and general silliness are what we are about. During the month of May we decided to use our planning skills for good instead of evil. A Cooking Class at work, with the theme of appetizers, was what we were able to come up with and it went off without a hitch.
During the class we presented the following recipes. Each one was something that we have as a "stand by" when entertaining.
(inspired by The Barefoot Contessa)
1 box frozen puff pastry defrosted overnight in the refrigerator
Flour, for dusting
1/2 cup freshly grated Parmesan
1 teaspoon kosher salt
1 teaspoon Cayenne Pepper
Freshly ground black pepper
Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Spray butter spray on the surface of the pastry (or you can brush melted butter). Sprinkle each sheet evenly with 1⁄4 cup of the Parmesan, ½ t of salt, Cayenne and pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
Cheesy Artichoke Dip
2 packages cream cheese, room temperature
Mix first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, and green onions. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with cheese straws, nachos or your favourite veggies.