Monday, February 8, 2010

Game Day




JC tidbit: Julia Child was named "the ambassador of French Cooking" by Chef John Besh of Restaurant August in New Orleans and cookbook author of My New Orleans.

Hooray, Saints!
I love New Orleans -- and am so happy for them! It was a great game. A gal in my office is from LA and received a King Cake this morning ...makes me want head down to Central Grocery for a Muffaletta or to Acme Oyster House for some Po'Boys. But, I could just stay local, too. We have a great Creole place in town, so will probably go get my Louisiana fix there some night this week.


Yesterday, in advance of a fun SuperBowl party with friends, I made some snackages--they weren't New Orleans themed, but I wanted to clean out the fridge, so here's what I made:


Goat Cheese, Fig, Bacon, and Shallot Pocket


- One 9-inch pie dough round (ready-made or home-made)
- Cut down the middle, into two identical half moon shapes
- Slather Fig Jam onto one of the half moons, then add crumbled goat cheese, rosemary sprigs, and sprinkle with cracked pepper
- In a skillet, brown about 4 bacon strips and half a shallot (sliced thin/diced) and once they get fragrant, add about a teaspoon of balsamic vinegar. Stir, and once the vinegar has soaked into the bacon and shallots, remove from heat.
- Grease a baking sheet, place the half moon with the cheese/fig spread on it and then add the bacon and shallot mixture. --- Top with the other half moon of dough and pinch the sides together so that you've created a pocket-type pastry.
- Bake at 350 degrees for about 30 mins, or until dough is set and light brown.
- If serving as a light dinner, cut in two and serve with salad. If serving as an appetizer or snackage, slice into fingers/strips about 1 inch wide and enjoy!

Mozzarella, Pesto, Sun-Dried Tomato and Artichoke Pocket
- One 9-inch pie dough round (ready-made or home-made)
- Cut down the middle, into two identical half moon shapes
- Slather Pesto onto one of the half moons, then add shredded mozzarella, basil leaves, and sprinkle with garlic salt and Italian seasoning.
- Grease a baking sheet, place the half moon with the pesto/mozzarella on it and then add a handful of chopped sun-dried tomatoes and artichoke hearts.
- Top with the other half moon of dough and pinch the sides together so that you've created a pocket-type pastry.
- Bake at 350 degrees for about 30 mins, or until dough is set and light brown.
- If serving as a light dinner, cut in two and serve with salad. If serving as an appetizer or snackage, slice into fingers/strips about 1 inch wide and enjoy!

I also tried my hand at a Spicy Molten Blue Cheese Dip (from the NYT). I omitted the chives, doubled up on the hot sauce and served with spicy blue corn chips and celery. It was good served warm.

Attitude adjustments that went great: Light beer, Firefly Vodka Iced Tea

Yummy!

xoxoxo

P.S. I am about a 3rd of the way through my second reading of the FCI textbook and am taking notes. Hope to start cooking by the end of the month!

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