Tasting Spoons

Back about a month ago I’d read a recipe over at Heidi Swanson’s blog, 101 cookbooks. She’d had an idea in mind for awhile to revamp the ubiquitous Lipton’s onion soup dip to something more healthy, probably with less sodium too. And obviously NOT using the Lipton soup mix at all. She did it! I had printed out the recipe and was just waiting for the opportunity to make it.

The ingredients are quite simple - the only hitch was the hour-long cooking (caramelizing) of the onions. And after going back to look at Heidi’s photos, I think maybe I didn’t quite caramelize my onions enough. But the dip was great. Very onion-y, and a good texture made with Greek yogurt (plain) and low-fat sour cream. The dip has onion powder in it - and Heidi indicated you need to taste it as you make it, to be certain it’s has enough onion flavor (make sure you don’t use onion salt). I added more than the recipe suggested, but maybe not quite double the amount. Maybe onion powder varies by producer? She also suggested using dehydrated onion pieces, finely ground, if you don’t have the powder. That would work too. What you want is more prominent onion flavor, and that’s what the powder provides. Heidi also served it with 2/3 of the onions IN the dip and the other third on top - so everyone will know this is not Lipton’s. I served it with toasted baguette slices, but it could be done with crackers, or even the ever-popular Fritos. I also added some parsley on top, just to make it look pretty. Heidi also suggested that firm tofu could be substituted for some of the dairy in this.

Caramelized Onion Dip
Recipe: Heidi Swanson, 101 Cookbooks blog
Servings: 10
2 tablespoons extra virgin olive oil
2 large yellow onions — about 1 1/2 pounds, finely chopped
3/4 cup sour cream low (fat is fine)
3/4 cup Greek yogurt, full-fat (low-fat is fine)
3 teaspoons onion powder
1/2 teaspoon salt — scant
2 tablespoons Italian parsley — garnish, optional
1. In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo). Set aside and let cool.
2. In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. Garnish with Italian parsley, if using. Best served at room temperature.
Per Serving (assuming it serves 10): 92 Calories; 8g Fat (74.8% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 126mg Sodium.
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So, what did WE do on Thanksgiving? We lazed around and watched the rain for a couple of hours. Once it cleared up outside, we took walks, watched some TV, cooked some (maybe only about 3 straight hours for me) and had a great day. We had six was all, for dinner. Fewer than anticipated, but no less enjoyable.


First off, I made an appetizer that I’ve blogged about before, but when I did I was laid up with my fractured foot and didn’t have a photograph of it. So I took some photos this time. It’s a toasted slice of baguette with a little creamy mixture of mascarpone cheese, herbs and blue cheese spread on it. Then it’s topped with a piece of fresh bright-green watercress, a little slice of crispy apple and then drizzled with a bit of honey. It’s sensational, that’s all I can tell you. If you’d like to learn more, click here.

For dinner we had a delicious Kosher (brined) turkey from Trader Joe’s, the same Italian sausage dressing I made last year, gravy, mashed potatoes made up ahead and kept hot in the crock pot for about 2 hours, my regular cranberry relish and garlic green beans. Those green beans are just SO delicious. Every time I make them I fall in l-o-v-e with them again and again. And they’re EASY. No kidding. I’ve blogged about the beans before (recipe from our friend Meredith), but didn’t have a very good photo of them, so here’s a nice big one so your salivary glands can work overtime. Click here to see the story about the green beans with the recipe.

Our daughter, Sara, brought 3 pumpkin pies. She was supposed to bring a salad (that I’ve blogged about) but she totally forget. To tell you the truth, nobody missed it. We had so darned much to eat, we certainly didn’t need the salad. The green beans were our side instead. And pumpkin pies made up for it. They were just Libby’s recipe, with whipped cream. Plain and simple. We had a great day; hope you did, too. 

Lately I’ve been on a roll with salsas. There’s no question, I enjoy salsa of most varieties – except canned and ready-made grocery store types. We have one independent market near us, Pacific Ranch Market, which makes fabulous homemade salsa every day. Usually we rely on theirs – it’s so good – and already prepared.

But this time, we were going out for the evening on a Duffy Boat. You know of these things? Cute little electric-powered boats that hold oh, 8-12 people mostly. The driver sits in the rear seat and everybody else kind of sits around the edges. This one had clear plastic windows, but the cool evening breeze flowed in the front as we maneuvered all around Newport Harbor for two hours. From the picture at the right, you can see Cherrie and Joan, as we were cruisin’ and talkin’. We had lots of fun. My DH drove the boat most of the time – as he was the most experienced on the water, since he’s owned a sailboat since he was 7.  There were eight of us – I may have mentioned this group before – we call ourselves the HGG – Healthy Gourmet Group. Initially we were eating really, truly, healthy food, but the group decided to think this again – so we try to choose lower-fat ingredients if we can. If we can’t, well, so be it. But we still call ourselves HGG anyway.

I was the front-man on this – I made the arrangements - so I suggested we bring heavy appetizers or finger food. The menu came together so fast I couldn’t believe it. Cherrie said she’d make some wraps (both turkey and ham). Joan would bring skewers of fresh fruit. I’d make some other kind of hearty appetizer, and Sue would bring dessert (brownies with Chambord in them) and coffee. Each couple brought a bottle of wine (one white, three reds). We tootled around the harbor for two hours, ate good food, drank good wine, and had hilarious fun talking.

Going through my appetizer repertoire (that I haven’t already blogged about, that is) I spotted this recipe for avocado and shrimp salsa. Very hearty. And absolutely delicious. I have no recollection where this recipe came from, but I’ve altered so much over the years that it no longer resembles the original version anyway. So it’s as good as “my” recipe. And note, there’s not a single bit of oil or fat in this except what little natural fat there is in some foods, provided by Mother Nature.

Shrimp & Avocado Salsa

Recipe: my own concoction

Servings: 12

1 pound shrimp — not canned, peeled, deveined, cooked

2 whole poblano chiles — broiled, peeled (also called pasilla)

2 bunches green onions — minced

1 bunch fresh cilantro — minced

3 tablespoons lime juice

1 tablespoon red wine vinegar

2 pounds canned tomatoes — diced

1 cup fresh tomatoes — chopped

1 tablespoon fresh oregano

1 tablespoon chipotle chile canned in adobo — minced

2 ears corn on the cob — removed, raw

2 whole avocados — chopped

salt — to taste

garlic salt — to taste, or one fresh garlic clove minced

1.  Roast the poblano chiles: cut them in half, core them, remove seeds, lay flat on a broiling pan skin side up, then broil for about 5-8 minutes until the skin is crinkly black.  Remove, cool, then easily slip the skin off.  Roughly chop the chiles in small pieces.  Watch carefully while broiling or it will completely dry up the chile flesh - that you don’t want!

2.  Do not use canned shrimp in this dish.  Cook and devein the shrimp and chop into medium-sized pieces.  You want to be able to see the shrimp pieces. 

3.  In a large non-metallic bowl combine the shrimp, poblano chiles, onions, cilantro, lime juice, red wine vinegar, both tomatoes, oregano (may need more), chipotle chiles, avocados, corn and both salts.  Taste for seasonings (add more wine vinegar or lime juice if desired).  Chill for 8-24 hours before serving with tortilla chips.

Per Serving: 129 Calories; 6g Fat (39.9% calories from fat); 10g Protein; 11g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 179mg Sodium. 

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When I think South Seas, I think Caribbean, not Asia. And yet, this salsa is titled South Seas. Maybe Hugh Carpenter, the creator of this recipe, was thinking more of South China Seas. That would be more logical since it contains ingredients that might be more Vietnamese or Thai-like. But, whatever it is, I was blown away by its flavor. I liked it a lot. It’s very similar to a traditional Mexican salsa, but it has some elusive tastes (probably the fish sauce, the basil) that blend in beautifully with the regular ingredients (tomatoes, onions, cilantro, garlic, lime juice). Our son said I should have served this with rice crackers (do they make rice chips?). But I had tortilla chips. And hey, we’re Southern California. We can serve this with corn-based chips! That’s fusion, right?

My daughter Dana was helping in the kitchen, so I assigned her this task. It came together quickly, especially if you have an Alligator Chopper to mince the tomatoes. But it can be made in the food processor easily enough too. I’ll be making this again, to go along with the right meal. The recipe comes from Hugh Carpenter’s book Chopstix – his take on quick Asian food. If you aren’t enamored with fish sauce, substitute soy sauce. I liked the fish sauce in it. When you smell bottled fish sauce, it’s nothing short of awful. But I’ve learned over the years that it’s a necessity for several Asian cuisines, and it pops up now and then in other recipe places. So I always keep it on hand. I recently bought my second bottle of it - it’s taken me over 15 years to use up the first bottle, so you can see I don’t use it all that often. And, you never use very much of it anyway.

South Seas Salsa

Recipe: Hugh Carpenter, Chopstix cookbook

Servings: 8

1 pound tomatoes — vine-ripened

1 cup green onions — minced

1/3 cup basil — fresh, chopped

1/3 cup mint — fresh, chopped

1/3 cup cilantro — fresh, minced

3 whole garlic cloves — minced

3 tablespoons lime juice

2 tablespoons safflower oil — or olive oil

2 tablespoons fish sauce — or soy sauce

1 1/2 tablespoons light brown sugar

1 1/2 teaspoons hot chili sauce

1.  Cut the tomatoes in half and squeeze out the seeds; chop with a knife or in a food processor (or an Alligator chopper if you have one).  Chop together the green onions, basil, mint and cilantro using a knife or food processor.  Combine with the remaining ingredients. 

2.  Do not refrigerate the salsa if serving that day; if prepared a day in advance, bring the salsa to room temp before serving.  Serve with tortilla chips.

Per Serving: 77 Calories; 4g Fat (46.5% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 23mg Sodium. 

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I am such a happy camper when we’re entertaining a group and someone offers to bring something. It’s always such a big boon to the hostess. And in this case our friends Penny & Scott brought just the most delicious appetizer. I can’t believe I’d never had this – as Mediterranean as it is, and since I simply l-o-v-e Feta cheese with just about anything. When Penny unveiled it from her basket, it just looked so beautiful – the bright red tomatoes with little squiggles of basil scattered all over. And when you scrape a bit onto a toasted pita chip? Sublime. Really. Too many of my recipes are labor intensive. This one isn’t, yet it’s scrumptious. You will want to make this again and again, especially when you have good tomatoes like we do now.

There are times when I look at a recipe – a simple recipe – and think there just aren’t enough ingredients in this to make it good. Know what I mean when I say that? I enjoy complex flavors, and I have a varied palate. And yet, the freshest of ingredients, simply prepared, are sometimes just the best. This will become a regular. Penny got this from Sandy. So, thanks to both for this great new recipe.

Feta & Tomato Gratin
Recipe: From a friend, Penny, who got it from Sandy, and she doesn’t remember where it came from.
Servings: 8
5 ounces Feta cheese — crumbled
2-3 small tomatoes — ripe, sliced very thin
1 tablespoon extra virgin olive oil, about
2 tablespoons fresh basil — sliced
Salt & pepper to taste
3 whole pita bread rounds — split, cut in wedges & baked
1.  Bake the pita bread ahead of time.  Allow to cool then seal in a plastic bag until ready to serve.
2.  Crumble the Feta cheese into the bottom of an attractive 8-inch shallow, flat-bottomed bowl (ceramic tart dish). It should cover the bottom at about 75-80% - if it isn’t, add more.
3.  Place the tomato slices over the cheese so the rounds are touching and all of the cheese is basically covered.
4.  Grind some fresh salt and pepper over it all (not too much salt as the Feta is salty in itself).
5.  Preheat the broiler to high.
6.  Sprinkle the tomatoes with the chopped basil and slip under the broiler.  Watch it carefully - broil until the tomatoes are heated through and bubbling, but not browned.  Allow to sit about 5 minutes, then serve with the pita chips and a small serving knife.

Per Serving: 130 Calories; 6g Fat (40.2% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 321mg Sodium.

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It was several years ago that Joanne Weir was making regular circuits of cooking schools. That’s when I first discovered what a kick-in-the-pants she is. I think she’s just about my favorite cooking instructor. As she teaches, she maintains a lively monologue about the different dishes, and about everything else under the sun. She teaches week-long classes in Italy, France and Spain too. Oh, if only our dollar and the euro were a bit more aligned I’d be on a plane to attend one of those European cooking vacations. She also has a PBS cooking show, but none of her spark shows through on it, in case you’ve watched it.  Joanne also teaches classes in her home in San Francisco (for a very small group) which sounds like fun too. But it’s also not a bargain. Alas. I’ll just have to stick to reading her cookbooks, of which I own many.

This recipe was one she served at a class some years ago. It’s from her book, Weir Cooking in the City. At this evening class, she whipped it up first thing so we could have some little something in our tummies while she prepared all the other dishes. I really liked it a lot. It’s spicy (from the cayenne), spreads nicely (as long as you let it the cheese or the finished dip sit out at room temp for half an hour before serving) and attractive (with olives or Italian parsley sprinkled on top). I’ve made it at least half a dozen times. You do need to like Feta cheese, however, and in this case she recommends buying barrel-aged Feta (sheep’s milk) if you can find it. Our local grocery carries it, and I’ve also purchased it at Whole Foods. But if all you can find is regular Feta, use it. It’s served with hot pita bread (not toasted, just hot), so you need to eat it immediately; otherwise the pita is cold. Not all bad that way either, but the bread is supposed to be served hot. This dip is EASY – takes less than 5 minutes to prepare once you have the ingredients out.

Fiery Peppered Feta with Pita Bread

Recipe By: Joanne Weir, author and cooking instructor

Serving Size: 6

1 cup yogurt — Greek style, if available

Salt to taste, or may not need any at all

10 ounces Feta cheese — barrel aged if you can find it

2 whole garlic clove — minced

1/4 teaspoon cayenne

1 1/2 teaspoons paprika — sweet type (plain) not smoky or hot

1 1/2 tablespoons extra virgin olive oil

3 whole pita bread rounds

Black olives (imported) as garnish, if desired, or Italian parsley, minced

1.  If using Greek yogurt, there is no need to drain it.  If traditional yogurt, drain the yogurt in a paper-towel lined sieve for at least 4 hours, or overnight (covered).

2.  Preheat the oven to 400°.

3.  Place the yogurt, 1/4 tsp salt and Feta cheese in a bowl and with a fork mash together to make a smooth paste.  Or, it can be pulsed in a food processor until smooth.  Add garlic, cayenne, paprika and 1 T of olive oil.  Season with salt and pepper and mix well.  Refrigerate, or serve immediately.  It is best served at room temperature.

4.  Wrap the pita bread in foil and heat in oven for 10 minutes.  Meanwhile, spread the cheese puree on a serving plate, drizzle with 1/2 T of the olive oil, garnish with olives or parsley.  Cut up the hot pita bread and serve.

Per Serving: 265 Calories; 15g Fat (51.5% calories from fat); 11g Protein; 21g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 707mg Sodium

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About eight years or so ago I tasted homemade hummus for the first time. Served to me by a friend who is Armenian (she’s a Parisian - not Persian, but Paris-ian,, but she’s Armenian, and she lets you know you’d better not forget it!). My taste buds hit nirvana. I’d had nothing but ready bulk made previously, and didn’t realize how incredibly easy it was to make. Or how delicious it could possibly be. Not long after that I attended a cooking class and the instructor demonstrated this method. Oh my gosh. It was so gosh-darned delicious!

The appetizer is not all that difficult, but it does have a moderate amount of work involved. I wish I could tell you there wasn’t. But, you can do most of it ahead – even the day before if you’re pushed for time. Because it has so much work involved, I tend not to make this when I’m doing a company meal with several courses. But, I’ll tell you, nobody has ever come away from the platter without oohs and aahs. Guaranteed.

Here’s what’s involved. One, you make the hummus in the food processor with canned garbanzos, garlic and tahini (sesame seed paste). Two, you slice up the eggplant and sauté it in batches in olive oil. Three, you concoct a simple balsamic vinaigrette which gets tossed with the eggplant once it’s chopped up. Mound the hummus on a lovely platter, then mound the eggplant on top of that and garnish with a bunch of chopped cilantro (or Italian parsley) and toasted pine nuts. That’s it. I serve it with toasted pita chips. The eggplant takes on a very rich mahogany color and when you serve this on a big platter with the eggplant on top, it’s very colorful. You don’t use all of the dressing, so the nutritional information is misleading.

This recipe is one of my all-time favorites and will be so marked on my recipe page (click Recipes in my right sidebar). We had a friend over for dinner last night and she helped with the preparation of this dish (thanks again for your help, Kathleen!).

Layered Hummus and Eggplant Appetizer
Recipe By: Judy Bart Kancigor, http://cookingjewish.com
Serving Size: 10
HUMMUS LAYER:
2 large garlic cloves
15 ounces garbanzo beans, canned, save liquid
1/2 cup tahini
1/2 cup water — or juice from garbanzos
1/4 cup vegetable oil
4 tablespoons lemon juice — or to taste
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
EGGPLANT:
1 1/4 pounds eggplant, whole — purple type, no bruises
1/4 cup olive oil
DRESSING:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt — or to taste
1/4 teaspoon black pepper — or to taste
1/2 bunch fresh cilantro — chopped
1/4 cup pine nuts — toasted
HUMMUS:
1. Turn on processor and drop in garlic cloves, and process until minced. Add salt and allow to sit while you collect the ingredients down through ground cumin. Add those items to the processor and blend until smooth. Add a bit of water if mixture is too thick. This makes about 2 cups of hummus.
EGGPLANT:
1. Slice the eggplant in 1/3 inch thick slices, or slightly thicker. Heat just enough oil in the bottom of a large skillet and fry over medium-high heat, in batches, on both sides until the eggplant is cooked, brown and slightly crisp, approximately 5 minutes per side. Drain on paper towels, then coarsely chop. Place in bowl. Meanwhile, combine in a lidded jar the balsamic vinegar, oil, sugar, salt and pepper and shake until combined. An hour before serving, pour about 2 T. of the dressing over the eggplant and stir. Set aside.
2. Toast the pine nuts in a hot skillet until barely brown. Set aside. Chop cilantro a few minutes before serving.
ASSEMBLY:
1. To serve: spread the hummus on a large, flat serving platter. Spoon the eggplant over the top, leaving hummus layer visible around the edges. Sprinkle with cilantro (or Italian parsley, if preferred) and toasted pine nuts. Serve with torn or cut pita for scooping.
Per Serving (not accurate because you don’t use all the dressing): 351 Calories; 30g Fat (75.2% calories from fat); 6g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 463mg Sodium.
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At a recent cooking class, my friend Cherrie and I watched the chef prepare these puff appetizers. We looked at one another and whispered, no, we wouldn’t be making these things. Mind you, we hadn’t tasted them yet. Too much work, we said. Hah. One bite and we were both hooked. These little guys are nothing but small rounds of puff pastry topped with a bit of caramelized onion, some shredded gruyere and a sprinkle of fresh sage. It was the caramelizing of the onions that seemed to us to infer too much work.

Having caramelized onions many times, it’s not really all that difficult. Just takes a bit of time to get them to that honeyed succulence released from their internal cells. The onions could be made ahead, but the rest of the prep must be done just before baking. You might glance at this recipe and think the same thing we did – ah, too much work – but you’ll be missing out if you do.

Caramelized Onion and Sage Puffs

Recipe By: Deb Buzar, professional chef

Serving Size: 24

1 package frozen puff pastry sheets — thawed

1 tablespoon unsalted butter

2 medium sweet onions — thinly sliced

1 teaspoon sugar

3/4 cup gruyere cheese — grated

2 tablespoons fresh sage — chopped

freshly ground black pepper

1.  Preheat oven to 450 degrees.

2.  On a lightly floured surface, or between sheets of plastic wrap, roll out the puff pastry to flatten any rough spots.  Using a 2-inch fluted cutter, cut out rounds from each pastry sheet.  Place the rounds on a parchment (or Silpat) lined baking sheet and place in the refrigerator until the rest of the ingredients are ready.

3.  In a heavy bottomed saucepan, melt the butter over medium heat.  Add the thinly sliced onions and cook, stirring until wilted.  Reduce the heat and cook, stirring frequently, until the onions develop a rich golden color.  DO NOT burn - they want to be just a golden color.  Add the sugar and continue cooking until the onions are the color of brown sugar.  Remove from the heat and set aside.

4.  Spread a small dollop of onions on each pastry round.  Add a little sprinkle of chopped sage on top, then sprinkle with grated cheese.  Add pepper to taste.

5.  Bake the puffs for about 15 minutes, or until the pastry is golden brown and the cheese has melted.  Allow to cool a few minutes before serving.

NOTES: If you use too much onion or cheese, it will be too heavy and the puffs won’t rise as they should. As you cut out the pastry circles, press straight down – don’t twist as you cut, as that will prevent the pastry from rising as well.

Per Serving: 80 Calories; 6g Fat (62.2% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 38mg Sodium.  Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

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One year, many years ago, my DH and I took a driving trip up to Wine Country, in northern California. We stopped here and there, wineries, the Napa Valley Olive Oil Company, restaurants (Mustard’s was my favorite), and a darling little gourmet market that’s located on Highway 29. I can’t remember the name of it, but it’s still there, on the east side of the highway. They carried mostly gourmet jars, cans, and a lovely selection of cheeses and olives, tapenade, grilled peppers, fresh bread and snacks. I was in heaven shopping in that little store. The clerk behind the counter recommended a cheese torte thing, to make a little picnic lunch we planned. He sliced off a wedge and off we went. Well, since you’re getting a recipe here, you can guess the torte was out of this world.

Once home, I researched a few cookbooks, and found nothing. I knew it had provolone cheese in it, some cream cheese and pesto, but I couldn’t pick out anything else. Weeks and months went by, and then one momentous Thursday morning our local paper (this was in 1989) featured an article about cheese tortes. Aha! I made it immediately, and made just a couple of little alterations to it.

What this is, is just layers of provolone cheese, pesto and a garlicky cream cheese and pine nut “cream,” then you allow it to sit overnight before unmolding it to serve. It’s really quite simple - probably no more than about 15 minutes to put together.

Leftovers (left): I almost always have some leftovers of this torte, as we can only eat so much of the appetizer night after night. So one time I cut what was left into little chunks (I used a chef’s knife and just chopped and chopped, then tossed it into a piping hot pot of pasta. It’s almost good enough to combine these ingredients without making it into a torte. Everything melts when you toss it with hot pasta.

Necessary items: a 7-inch round bowl, flat bottomed, or non-metal bread sized pan or dish. It needs to have sides that are about 3 inches high. You also need cheesecloth - not something every home cook has in her repertoire. But it really is necessary. I suppose you could use plastic wrap, but the torte oozes a little, and the cheesecloth absorbs the fluid.

Cook’s Notes: This is easiest using thinly sliced provolone – maybe thinner than you get as sandwich slices at the grocery store – so ideally buy from a butcher who can do that for you. It makes the molding of the slices a lot easier if they’re thinner. As you arrange the cheese in the mold, try to press the cheese edges together to keep the pesto from oozing through as you construct the torte. The cream cheese mixture needs to be at room temp in order to spread it easily. Have everything ready and at hand when you begin the layering, and it will come together quickly. For ease, buy ready-made pesto, rather than making your own.

Provolone Pesto Torte

Recipe By: Adapted from a recipe in Orange County Register, July 1989

Serving Size: 30

1 pound provolone cheese — sliced

1 cup pesto sauce — see notes below

GARLIC CREAM:

8 ounces cream cheese — softened

1/4 cup butter — softened

1 clove garlic — minced

1 dash white pepper

1/4 cup pine nuts

GARNISH

1/2 c fresh basil

1/4 c pine nuts

1.  GARLIC CREAM: In food processor, blend cream cheese, butter, garlic and pepper.  Stir in pine nuts and set aside.

2.  TO ASSEMBLE: line a 9×5x3 loaf pan (or 7-inch round dish with moderately high sides) with clean, dampened cheesecloth, leaving excess to hang over the sides.  Line the bottom and sides with HALF the provolone, slightly overlapping slices and pressing edges to seal. This is important because the pesto will leak through otherwise.  Also, arrange the cheese on the bottom layer as neatly as possible, because when it’s unmolded, it becomes the top.

3. Divide the remaining cheese slices into 3 portions. Spread half the pesto on top of the provolone in bottom of dish.  Make a layer of cheese slices and spread evenly with HALF of the garlic cream.  Make another layer of cheese slices, garlic cream and pesto.  Cover entire surface with the last of the sliced cheese.  Fold cheesecloth over the pan/dish and press firmly to compress it.  Refrigerate loaf at least 2 hours, but preferably overnight.

4.  PRESENTATION: Unfold cheesecloth.  Holding cheesecloth edges like a sling, gently lift loaf up a little to loosen from pan and release it back into the pan.  Invert pan onto a serving platter or suitable tray.  Shake pan gently to ease the loaf out and remove cheesecloth.  Garnish with branches of fresh basil and pine nuts.  Accompany with thinly sliced French bread, Table Water Crackers or other cracker.

Per Serving: 147 Calories; 13g Fat (79.0% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 226mg Sodium.  Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

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Believe it or not, I’m not certain I’d make this again. Not because it wasn’t good. It was. There are a variety of reasons: (1) the grill meister had difficulty keeping the cheese from melting right down through the grates (maybe the temp was too high?); and (2) once served, it didn’t stay hot very long (we didn’t put it on a hot, hot plate). Not long enough, anyway.

This is a Michael Chiarello recipe - a show he did a few months ago that was an all-grilled meal, from appetizer through dessert. On the program, grilling the cheese looked really easy. It didn’t appear to be so easy when we made it. Obviously there’s a technique here that we just didn’t get. According to the reader reviews at the tv food network, all who prepared the dish loved it, and I guess, had no difficulty with it. So it had to be something we did. The cheese and herb combination was good - as someone wrote, the herbs complemented the cheese well. I agree.

First you marinate the cheese - two chunks of cheese totalling 1 1/2 pounds - in olive oil, oregano, chile flakes, garlic, parsley, salt and pepper. Then you grill the cheese briefly, directly on the grates, just enough to put grill marks on the cheese. Michael said about 2 minutes per side. That’s when the grill meister ran into trouble. It began to melt, and he had no grill marks. You then transfer the cheese to a metal plate or baking dish (I used a small oblong metal pan that I encased in aluminum foil, so the grill wouldn’t damage the pan) and put that on top of the grill. You cook it until the cheese has begun to melt and ”begins to brown on the bottom, about 3-5 minutes.” Well, we never got to the begins to brown part. Finally our grill meister removed the cheese and we served it, along with a bunch of baguette slices he’d also grilled. By the time we transferred it to a serving plate, the cheese was already kind of firming up again and cooling off fast. I think the trouble was with the grill temperature. The recipe does say moderately high heat. Maybe I will try this again and see what happens. Maybe we’ll start with half a recipe this time too. We had 8 people for dinner, and had lots left over. We did eat it - and it was delicious, but the cheese was cool within a couple of minutes, so be sure to place it on a piping hot plate.

Marinated & Grilled Provolone
Recipe By: Michael Chiarello, from a viewer’s recipe
Serving Size : 8
1 1/2 pounds Provolone cheese — in two pieces
1/4 cup extra virgin olive oil
1 tablespoon oregano — crushed
1/4 teaspoon dried chile flakes
6 cloves garlic — minced
1 tablespoon parsley — fresh, minced

Gray salt and fresh ground black pepper
1. Prepare a charcoal or gas grill to moderately high heat.
2. Rub the pieces of provolone all over with the olive oil and season with the rest of the ingredients. Let marinate refrigerated, for one hour. Grill the cheese on the hot grill for about two minutes per side until grill marks appear and the cheese just begins to soften.
3. Transfer the cheese to a metal plate or baking dish and place back on top of the grill. Cook until the cheese just barely starts to melt and begins to brown on the bottom, about 3-5 minutes. Serve hot with grilled baguette slices.

Per Serving: 364 Calories; 29g Fat (72.7% calories from fat); 22g Protein; 3g Carbohydrate; trace Dietary Fiber; 59mg Cholesterol; 746mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 Fat.

Printer-friendly recipe, click HERE.