Baked Camembert
- 1 tablespoon unsalted butter
- 1 very small shallot, minced finely
- ¼ cup slivered almonds
- ¼ cup panko flakes (Japanese breadcrumbs)
- 3 tablespoons dried cherries, chopped
- 2 teaspoons minced Italian flat-leaf parsley
- Pinches of salt and pepper
- 1 large egg, beaten
- 2 (two) 4-ounce squares Camembert
- Plain melba toast, “petit toasts,” or thin slices of baguette, toasted.
Melt butter over low heat in skillet. Sauté minced shallot and almonds until the almonds are golden, then stir in panko and remove from heat. Let cool, then chop up a little to break up almonds.
On a plate, add chopped cherries, parsley, salt and pepper and mix well. Coat camembert squares with beaten egg and dip all sides in almond-crumb mixture, pressing in slightly to help it adhere.
Place the coated squares in a shallow baking dish corner to corner and chill one hour or longer. Preheat oven to 350°F about 20 minutes before baking. Bake squares for about 7-8 minutes. Serve with toast to spread the cheese on.
Lamb Burgers with Fresh Herbs
Ingredients
1 ¼ pounds ground lamb
2 cloves garlic, minced
1 small onion, finely chopped (about
¼ cup)
2 tablespoons chopped parsley
1 tablespoon chopped fresh herbs
such as rosemary, thyme or mint
¼ cup dry red wine
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black
pepper
1 teaspoon salt
Pita bread or rolls such as Kaiser
Plain yogurt
1 cucumber, seeded and grated or minced
Instructions
Mix first ten ingredients, then shape into about four patties and chill in the refrigerator 30 minutes or more.
Grill over charcoal or gas flame until cooked medium.
Serve in pita bread or on rolls with the fluff scooped out, topped with dollops of the yogurt spiked with the cucumber.
Sweet & Sour Olive
Raisin Relish
Serves 4
Ingredients
- ½ cup golden raisins
- 1 cup pitted green olives, roughly chopped
- 1 tablespoon minced shallots
- ½ cup extra virgin olive oil
- 2 tablespoons good quality red wine vinegar
Instructions
Place raisins in a small bowl and add warm water to cover, about 1 cup. Soak until plump and soft, about 5-10 minutes, then drain and discard liquid. Roughly chop raisins on a clean work surface. Set aside in a clean bowl.
Add olives, shallots, olive oil, and vinegar to raisins and mix with a wooden spoon. For a smoother consistency, transfer to the bowl of a food processor and pulse until desired consistency is reached.
Serve with grilled fish or chicken, or as a dip or spread, on fresh, crusty bread or sandwiches.
Pino’s Sicilian Bruschetta
This is a zesty variation on the classic Italian bruschetta.
- 4 fresh plum tomatoes (about ½ lb.), halved, seeds scooped out, and diced fine
- 2 tablespoons finely chopped onion
- 1 fat clove garlic, minced (about 1 teaspoon)
- 2 and ½ tablespoons chopped pitted Sicilian olives
- 2 teaspoons large capers, rinsed and chopped
- 2 teaspoons extra virgin olive oil, plus more for brushing toasts
- ½ teaspoon red wine vinegar
- 1/8 teaspoon hot red pepper flakes
- Pinch of salt
- Crusty bread, sliced fairly thin, lightly toasted or grilled and brushed with extra virgin olive oil
Mix all ingredients, except for bread, in a small bowl and let steep for about 45 minutes. If holding longer than an hour, keep in refrigerator but return to room temperature to serve.
Spoon onto toasted, oiled bread slices and serve.
Lentil Walnut Dip
Serves 4
- 1 cup raw walnuts
- 1 ½ cups cooked lentils
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- 2 tablespoons extra-virgin olive oil
Directions
Place walnuts in a food processor and process until they are finely ground.
Add all remaining ingredients except for oil and process until smooth, scraping down sides of the bowl once or twice.
After the mix is well combined, add the olive oil in a thin stream, with the motor running.
Reserve just a drizzle of the olive oil for topping the spread.
Serve with vegetables or pita chips or as a spread in sandwiches.
