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ANTIPASTO PLATTER

Hello to all and welcome back to soft eve~. A place to find and share great food recipes with incredible flavor and bring that in to increase our own enjoyment and that of our families and friends.

I grew up in Southeast Texas. My brother and sister reminded me of one of my parents favorite places to go out to eat. The name of it was Leo and Willies. Great atmosphere and great food….loads of fun. The discussion brought back a memory from my childhood, going to this restaurant and what I always wanted for my meal was the antipasto platter. All the great cheese and meats, olives and peppers and these little pieces of fresh made toast that was to die for. As Mondays are all about starters or appetizers, I thought I’d share this with you tonight. Put it out on a dinner table with some little pieces of toast for talk and fun before the main course comes out. Great for fun and sharing….Enjoy!

ANTIPASTO PLATTER
Ingredients:

1/2 pound prosciutto, cut into bite-sized pieces
1/2 pound Genoa salami, cut into bite-sized pieces
1/4 pound pepperoni slices or cappicola, cut into bite-sized pieces
1/2 pound Provolone cheese, cut into chunks
1/4 pound fresh mozzarella cheese, cut into chunks
1 can marinated artichoke hearts, drained
1 can black olives
1 can green olives
1 cup pepperoncini peppers, halved
2 cups button mushrooms
2 cups cherry or grape tomatoes, halved
1 small red onion, thinly sliced
1/4 cup fresh Italian parsley, coarsely chopped
1/4 cup fresh basil, coarsely chopped
1 bottle good-quality oil and vinegar based Italian salad dressing or good olive oil and balsamic vinegar with fresh ground black pepper.
Directions:

Combine all ingredients in a large bowl or zippered plastic bag. Stir well to incorporate dressing and coat all ingredients. Cover or close and refrigerate for several hours or overnight. Serve cold. Place lettuce leaves on a platter for a base and arrange the food items and pour any dressing over the top. Serve with toasted bread pieces and toothpicks for the chunks.

Hi there and welcome back to Food~Flavor~Fun. an area to seek out saporous recipes that may be created reception by real folks to be shared and enjoyed with family and friends. once this post, I’ll finally be trapped from last week. this is often a Fri post which suggests that course.

Nothing says course additional on behalf of me than custard. Its one thing that I had continuously enjoyed after I went bent on restaurants. I patterned it had to be terribly troublesome to form. Hmmm, not really. Plus, i purchase to use a gas torch within the room. It simply willn’t get rather more fun than that! It does need the utilization of ramekins, dish cups or alternative oven-safe dishes. we tend to had ramekins for years and that i finally started swing them to smart use. If you would like another dish to use the ramekins, check the French Omion Soup post. undoubtedly provide this one a attempt once you need to impress your guests with a really elegant course. Enjoy!

CRÈME BRULEE

Ingredients

2 cups cream
1 flavorer, split lengthwise
4 giant egg yolks
1/4 cup, and one tablespoon sugar
1/3 to 1/2 cup white coarse or brownness sugar
Directions

Preheat kitchen appliance to three hundred degrees F.

In a heavy-bottomed medium non-reactive cooking pan, heat cream with flavorer over medium-low heat for quarter-hour, stirring to confirm it doesn’t burn; don’t let boil. take away from heat and let steep for quarter-hour. take away and discard the flavorer. Strain cream through a fine mesh sieve.

Meanwhile, in a very bowl, beat egg yolks with an electrical mixer on high-speed for five minutes, or till lightweight and flossy. step by step drill one/4 cup and 1 tablespoon sugar. Add concerning [*fr1] the cream mixture, a touch at a time, to the egg mixture, whisking till well blending. Then pour the egg mixture into the remaining cream mixture. Stir till utterly blending.

Pour the dish into four (9-ounce) ramekins or dish cups. Place the dishes in giant baking pan. Pour enough quandary into the pan to come back halfway up the edges of the ramekins. Bake for thirty five to forty minutes or till the mixture is ready within the center (it ought to still wiggle once shaken). rigorously take away the dishes from the baking pan. Let cool to temperature then refrigerate for a minimum of two hours, or up to twenty four hours. Let custard stand at temperature twenty minutes before serving.

Divide 1/3 to 1/2 cup white or brownness sugar in a very skinny, even layer over every dish, covering it utterly. To caramelize the sugar, lightweight a gas torch* and hold it therefore the flame simply touches the surface. begin at the middle and spiral out toward the sides of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve instantly.

VARIATIONS: Finely grate orange peel or chocolate over the custard before adding the sugar for caramelizing.

Note: A gas torch are often bought at your native ironmongery shop. If you don’t have one, caramelize the topping below the broiler, looking rigorously thus as to not burn it.


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