Monday, June 20, 2011

Pancetta and Tomato pie

Last week I got my Food Network Magazine, witch I love and on the cover is a photo of a tomato pie it looks delicious, I really like this magazine I have tried other very popular ones like gourmet and bon-appetite, what I don't like about them is that I'm reading a recipe or a article and in the middle of my reading an  ad for the all new a renovated Mercedes Benz with all wheel drive, leather interior and self parking technology!, pops out.  If I wanted to know about that I will most likely steal one of my husband's magazines., don't get me wrong most of the recipes are delicious too!.  I decided to stay with one and that one is the Food Net. one I like the tips from the cooks and chefs and that it has lots of recipes you can actually plan a whole dinner party out of one single magazine!
this is how the one on the magazine looks like.
Well I love tomatoes and I love meat so I added some extras to the recipe!

Pancetta and Tomato Pie

1 pie crust or make you own
5 heirloom tomatoes
4 tbsp chopped chives
1 small onion finely chopped
1 tbsp mayo
3 tbs olive oil
1 cup pancetta
1/2 cup fresh mozzarella

 this is the one I made! yum yum!!!

Pre-heat oven at 375 Dg. On a skillet add 1 tbsp of olive oil and saute the onions until translucent transfer to a plate and let them cool to the already heated skillet add the pancetta and cook until crispy and let cool over a paper towel to absorb all the extra fat, slice the tomatoes about half an inch thin, on a bowl add the mayo, onions, 3 tbsp chives and the pancetta mix well and spread over the prepare pie crust arrange the tomatoes slices on top with the mozzarella drizzle with the rest of olive oil and season with salt and pepper, cook in the oven for 45 min or until tomatoes look cooked then sprinkle with the rest of the chives and serve!

Monday, June 13, 2011

3rd cooking class

A cook not only has to be skilled but also creative and spontaneous and always be ready for the challenge or if disaster happens! always need to have an exit strategy or a back up plan.   Today we have our monthly cooking class with the girls and it was challenge like class.  I came out with all this random ingredients and they had 3 hours to cook what ever they can! A little CHOPPED style class and this are the ingredients:

Boneless skinless chicken breast, bacon, heavy cream, provolone cheese, roma tomatoes, red and yellow onions, potatoes, mushrooms, asparagus, flour, spinach, basil, dill, cuscus and the spice rack.

and this is what they came out with.

Bacon rap chicken.
Stuffed chicken breast with spinach provolone cheese and mushrooms.
cream sauce chicken breast.
chicken strips.
caramelized red onions with mushrooms.
potatoes with spinach and turmeric.
dill mashed potatoes.
bacon rapped asparagus.     
sweet raisin cuscus.

This was there face after I gave them the news about today's class.

But they did great the food came out very tasty.

Until next time girls!!!.

Thursday, June 9, 2011

Sweet Monkey Bread

I have been away from my kitchen for a couple of weeks now, but I'm back in action! I'm usually the type of person that gives a lot of importance to the expiration day on things but over the years and the hard economy I have learned that if is expired and smells bad it will go in the trash but if still smells good it wont hurt my tummy and it will make my wallet happy so is a win win... today I discover in the back of my fridge to cans of buttermilk biscuits so I decided to make some monkey bread, half of the recipe I got from the web and the other half I just decided to play with. so here it goes my half monkey bread.

Sweet Monkey Bread

  • 2 (7.5 ounce) packages refrigerated buttermilk biscuits
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup butter or margarine, melted
  • 1/2 cup chopped nuts
  • 1/2 cup original syrup
  • 1/2 cup of golden raisins 

Cut each biscuit into quarters. In a small bowl, combine brown sugar, cinnamon and nutmeg. Dip biscuits in butter, then roll in sugar mixture. Layer half the biscuits in a 10-in. fluted pan; sprinkle with half the nuts and raisins. Repeat layers. Pour syrup over top. Bake at 350 degrees F for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

 and you can always, always add ice cream!!!