Peg's Countryside Cafe

Recipes

Pesto, Goat Cheese and Sun Dried Tomato Torte

Ingredients:
1 cup coarsely chopped fresh basil, loosely packed
1 cup coarsely chopped fresh spinach, loosely packed
1 ½ tsp minced garlic
¼ cup virgin olive oil
4 ounces (1 cup) Parmesan cheese, freshly grated
Fresh ground pepper

8 oz cream cheese softened
4 oz goat cheese, softened
¼ cup softened butter
2 Tsp Vermouth
1/3 cup sun dried tomatoes, packed in oil (drain, pat dry and mince)
¼ cup finely chopped pine nuts

Thinly sliced sun-dried tomatoes
1 tbsp toasted pine nuts

Directions:
Chop basil, spinach and garlic in the food processor. While the machine is running gradually add
the olive oil and parmesan and process until smooth -- Season with pepper and chill.

Blend the cream cheese and goat cheese until smooth.

This is a layered presentation; I use a 6" spring form pan but a 3 cup container of any kind
would be fine. Line the container with plastic wrap, leaving a 4 " overhang and then layer the
ingredients. Chill in the freezer between layers to get a crisp look with clean edges.. The layers
are cream cheese, pesto, sun dried tomatoes and pine nuts, then repeat. Chill the finished Torte
well. If you used a container, unfold the plastic wrap and invert onto a serving plate 30 minutes
before serving, then decorate the top with the remaining sun-dried tomato slices and a few
toasted pine nuts.

It holds well at room temperature and tastes fabulous. Serve with assorted crackers.

Spicy Bean Canape

Ingredients:
Fresh string beans
Sichuan sauce
Softened Cream Cheese
Thinly sliced roast beef

Directions:
Place the green beans in a microwave container, add ½ inch of water, cover and mw for 3
minutes (they will be slightly firm)
Stir fry the beans in a skillet using enough sauce to coat well – then cool

The idea is to spread a thin layer of cream cheese on a slice of roast beef, place some spicy
beans close to one edge and then roll. I cut the beef into 2-3 inch widths and the beans slightly
longer. This makes a 2 bite item that is crunchy and delicious.

I have also substituted hot pickles beans for this hors D'Oeuvre and that is really good too.

Asparagus Roulades

Ingredients:
Fresh asparagus
Boursin cheese
Thinly sliced roast beef or turkey

Directions:
Snap the ends off of the asparagus then place in a microwave container, add ½ inch of water,
cover and mw for 3 minutes (they will be slightly firm) refrigerate until cool

Spread a thin layer of Boursin cheese on a slice of meat, place the asparagus near one edge
and then roll. If you want a hearty hors d'oeuvre, use a whole slice of meat, for something a bit
daintier, cut the meat into 2-3" strips.

ROASTED HARVEST VEGETABLES

The days are growing shorter, the nights are getting colder, and we all know it’s only a matter of time until we’re breaking out the snow boots and shovels to dig out from three feet of snow.

Fall means fewer weekends at the lake, fewer picnics at the park and less grilling in the backyard. But before you put away the grill until next spring, use the bountiful harvest of late-summer vegetables to make your own roasted vegetable creation.

Best for roasting:

Crooked-neck yellow squash, zucchini, red pepper, fennel, carrots, red onion, corn and Yukon gold potatoes

Directions:

Cut the vegetables into large chunks (slice the squash down the middle, leave the corn whole, and toss lightly in olive or vegetable oil). Place the veggies directly on the grill until they start to soften; those charred markings are just what you want and the direct heat will bring out the natural sugars!

When the veggies are softened, remove from the grill and chunk into smaller portions, put them in a shallow pan and add a few cloves of fresh garlic. Dress and toss this mixture with granulated garlic, coarse black pepper, kosher salt, olive oil and balsamic vinegar. (Use twice as much vinegar as you do oil.) Put the pan back on the grill to finish; you can cover it and move it to a cool spot while your meat finishes.

We platter these up to serve with hummus and pita and they are always a hit. The bonus is that it is easy to produce a great version of this dish in your oven all year long!

HUMMUS

This recipe comes from Chef Alex in our Catering Department.

Ingredients:

1 large onion, minced

2 cloves minced garlic

1 Tablespoon vegetable oil

2 cups cooked chick peas (garbanzos), drained and rinsed if canned

½ cup fresh lemon juice

1 tablespoon soy sauce

¼ cup tahini (sesame paste)

½ cup sesame seeds, roasted and ground

Salt, is desired, to taste

Instructions:

Saute the onion and garlic in the oil until the vegetables are soft. Set the mixture aside. In a blender or food processor, puree the chickpeas with the onion and garlic, lemon juice, soy sauce, tahini and sesame seeds. Add salt to taste.

This is delicious and fresh; if you want to try a variation add some sun dried tomatoes and top with few roasted pine nuts.