Cooking With Sisters (Pea Pesto Crostini Appetizers)

One of the appetizers served at Giada De Laurentiis' book signing was the pea pesto crostini, and they were so absolutely amazing that I was determined to re-make them for my sister the next time she was in town. (Which happened to be this weekend for a wedding.) I ended up making them for her as well as my other "part" sister, Kylie, and my mother, Robin. So there we were all around the kitchen's island laughing, talking, and making appetizers together. The crostinis were just fabulous to make for Kylie helped with the french bread and LB helped out by slicing tomatoes, and my mother. . . well she sat there keeping us lots and lots of company and wine. (Well for her, LB, and Ky! Ha!)

This recipe comes directly out of Giada's newest cook book; Giada at Home. So no need to run out and buy a thirty five dollar cookbook if you don't mind waiting it out until I have posted every recipe of hers on my blog, because everything Giada cooks up is just splendid and I know sooner or later her entire cookbook will be one hundred percent replicated here in my (mom's) kitchen.

Pea Pesto Crostinis can be made before hand by leaving the pesto refrigerated until time to serve on slightly toasted bread. It can also be made by creating an assembly line if you would like to have everyone in the family involved by having one slice tomatoes, one slice and toast bread, one create pesto, and one more to assemble the appetizers together. (Which is exactly what we did to make everything go by that much faster and was also easier to make! Oh, and did I mention. . . it makes cooking more fun as well?!) Okay so maybe we sort of did the "assembly line" effect because I did have some help in the kitchen, but in the end I would have to say it was me who did most of the cooking. But hey, it's my passion so who cares, right? (side note: shirt above created by the brilliant Chris Tran who designs fat cows with the phrase high in COWlories underneath the cow!)

So did I say that Ky and LB were there to help me? . . . well lets just say they attempted but got a bit side tracked with the bread knife and sharp pink tomato slicing knife. . . But that is why I love them :-)

So once the appetizers are fully prepared, arrange them neatly onto a serving platter and enjoy with one, four, or a party more! However, my pea pesto crostini did not turn out to look exactly like Giada's, but if I were to copy exactly her ways then that would show my inability to be flexible and creative. Therefore, my tomatoes were sliced a tad different and my bread was toasted a bit thicker. Thankfully though they tasted divine and were so wonderful my mother has decided to make them again next weekend for our neighbor's wedding shower.

Ingredients:

10 ounces frozen peas thawed

1 garlic clove

1/2 cup freshly grated Parmesan cheese

1 teaspoon salt

1/4 teaspoon freshly ground black pepper, plus more to taste

2/3 cup olive oil

somewhat thinly sliced french baguette bread

couple handfuls of cherry tomatoes, halved

LETS COOK!

Pulse together in a food processor the peas, garlic, cheese, salt and pepper. With machine still running, pour slowly in 1/3 cup olive oil. Keep machine running about one to two more minutes or until well combined and mostly smooth. Season with more pepper if needed. Set aside. Preheat a stove top griddle or grill pan over medium-high. Brush both sides of each of the bread slices with the remaining olive oil and grill until golden brown, about 2 or 3 minutes. Transfer bread to platter and spread evenly pesto and then arrange two tomatoe slice on each piece, serve and enjoy!

Happy Late Easter (Classic Bruschetta)

Okay, so to all my dedicated readers and followers I deeply apologize for not blogging in nearly two weeks! Gasp! It has felt like a life time, but no worries because I have not abandoned my blog (well not completely) and I most definitely have not forgotten about it! The truth is, I have been so busy with school and bike riding and events and just everything other than food. Sadly I haven't had much time to cook much of anything lately (tear.) but I am starting to get back into the groove of things and go back into my happy little kitchen. As I have made it clear that I am quite behind on my blog, I will still post up recipes that I have made in the past few weeks, such as these classic bruschetta appetizers that were made in celebration of Easter. (Which was spent with my family as well as the Brosnahan's at our lovely little lake house in Montgomery, Texas.)

I have watched endless numbers of shows, read pages and pages of recipes, and seen all variations of a bruschetta appetizer, but today I decided to take the more classic and authentic approach to these lovely little Italian appetizers. However, when grocery shopping in a small country town, well lets just say. . . Wal-Mart (the only grocer in town) doesn't usually carry raw and fresh ingredients. So I did with what was available and put together a somewhat classic version of bruschetta which turned out to be better than I had anticipated. These are terrific little appetizers, which are also great as a side for a brunch or dinner party. Not only are they delicious, but extremely easy to make and very chic to serve for guests.
Ingredients:
7 ripe plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
2-3 tablespoons dried basil
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
LETS COOK!
Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.Turn on the oven to 450°F to preheat. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the basil. Add salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.Serve, and enjoy!

Other Than Salad (Herbs, Cheese, and Baked Tomatoes)

I believe that tomatoes are an excuse for friends and family to come together and form assembly lines in order to slice, fold, and sprinkle while still chatting and having a good time. This may sound a little odd, but that is exactly how these tomatoes were made. I was off cooking the main dish with Blake, while helping my mother and Kylie prepare these decadent tomatoes. My mom became quite the professional slicer, while Kylie tore through her job of evenly tearing the cheese hoping to go for an authentic tomato look. Lots of fun was spent in the kitchen that night while we all hovered around the island pitching in when necessary in order to create that perfectly interesting dinner menu; Cajun barbecued shrimp with house salad, garlic buttered french bread and baked tomatoes. So yes, I would say we got the whole effect of "around the world cuisine" from France to New Orleans to anywhere that eats a simple house salad and baked tomatoes.

If there was anyone who loves these tomatoes the most, it would have to go to my sister, LB. They are a must when she is in town and her love for these tomatoes have made me come to love them as well. There is just something about a tomato being baked that makes my mouth water, and when I see the juices squirting out and over the bubbling, warm Swiss cheese, the taste become rich and creamy. Seconds and even thirds often appear for these baked tomatoes. They are bold in taste, smooth in texture, and overall beautiful to look at.

Ingredients:

3 medium sized tomatoes

tablespoon dried basil

thinly sliced Swiss cheese

extra virgin olive oil

LETS COOK!

Slice the tomatoes to about half inch thick and align them on parchment paper on cookie sheet. Drizzle oil over tomatoes. Fold and tear cheese to fit the size of the tomatoes and place on top. Sprinkle basil on top and cook for about 6 min (until cheese melted and bubbly on tomatoes) in oven at 365 degrees fahrenheit. It is so simple, yet so good! Serve, and enjoy!

Baked Crab Rangoon

Once again party time is here for Christmas is near. And this specific party consisted of a few tennis ladies, a few bottles of wine, a few tasty appetizers, and lots of laughter to fill the entire neighborhood. It was an honor and great joy to be asked to cook for the lovely guests my mom had over for her eloquent Christmas dinner party. But no party is successful without an appetizer to match the occasion. And for this splendid, warm, and simple party my Baked Crab Rangoon fit in perfectly with its simple taste and effortless look with the won top strips curved so gently around the dainty crab meat.

My mother had requested for me to make this as an appetizer, and it was definitely a success. For how does one know when a recipe is a success? well simple: when there is nothing but a crumb left of the platter. But, for those out there who decide to make this for their Christmas Party (or any other festive occasion at that) this appetizer is a WARM appetizer and does not taste quiet as good when served at room temperature, let alone cold! Its creamy center explodes with the crunch from the won tons and is the perfect mix for any evening and holiday appetizer. P.S. I have a feeling I will be making this for my family on Christmas Day...
Ingredients:
2 cans (12 ounces) white crab meat, drained, flaked
8 ounces Neufchatel Cheese
1/2 cup thinly sliced green onions
1/2 cup Light Mayonnaise
24 won ton wrappers (found in refrigerated produce section)
LETS COOK!
Preheat oven to 350 degrees fahrenheit. Mix crab meat, neufchatel cheese, onions and mayo. Spray 24 regular sized muffin tin cups with cooking spray. place one won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crab meat mixture. Back 15 minutes, then rotate pan and bake for about 2 to 3 more minutes, and edges should be golden brown and filling should be heated all the way through. Serve WARM. Garnish with chopped green onions, and enjoy!