Panzanella

Want a perfect salad to go with your grilled meat? This is an Italian bread salad, it is quick to make and requires no cooking. If there's an ingredient you don't like, feel free to substitute it with something else or leave it out.

What You Need

Directions

1 large loaf Italian bread cubed into bite size pieces  1/2 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 6 to 8 leaves basil, chiffonad 3 ripe tomatoes, peeled, seeded, and cubed 1 small sweet red onion  sliced and  separated into rings Half a cucumber, sliced into bite size pieces canned tuna fish, drained and crumbled (see list below for additional options) 3 cloves garlic, minced Salt and pepper to taste Optional  items  olives, mozarella,  capers, and anchovies

In a serving bowl stir together the bread, tomatoes,  cucumber,  garlic,onions,  oil, vinegar, basil, salt and pepper to taste until the salad is combined well. Mix in the remaining ingredients and season to taste. Let the salad stand for  about twenty minutes to give the bread time to absorb some flavor, and serve.

Q&E Crepes Not Just For Dessert

Crepes are not just for desserts. They make very good quick and easy entrees for lunch, brunch and dinner. They make guests dropping by, easy peasy. Just grab a handful of crepes from the freezer and pair them with chicken, shrimp, ham, or mushroom. Your imagination is the limit. Whip up a batch of crepes when you have time. Freeze them with a piece of wax paper between each crepe. Store in a freezer plastic bag. They will be ready at a moments notice and provide a quick and elegant entrée or have a crepe brunch buffet with both savory and sweet crepes and let guest make their own.

Basic Crepe recipe:

Ingredients:
4 eggs
¼ teaspoon salt
2 cups flour
2 ¼ milk
¼ cup (½ stick) melted butter or margarine

Directions

In a large mixing bowl, whisk together the flour and eggs while gradually adding in the milk, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.  The first crepe never comes out, just toss it and move on.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Cool and wrap for freezer. When removing from freezer, wrap them in foil and warm in a 325-degree oven for 10-15 minutes until heated through.

Fillings
There’s nothing better than crepes filled with meats or vegetables and covered with  cheese sauce.

Chicken (frozen cooked from freezer, cream of mushroom soup, frozen peas.l Make cream of mushroom soup using half the milk, heat then add chicken and peas. Lay each crepe on the serving plate, put 1/4 cup chicken mixture, fold in half and sprinkle with cheese (optional). Serve. These can also be filled with shrimp, substituted for chicken.

Hard cooked eggs in cream sauce or cream soup.

Grilled veggies in a cheese sauce.

Spinach, Bacon and Mushroom Filling

Q&E Appetizers From The Freezer

Defrosted crab meat add minced shallots, a little tarragon and  lot of parsley and enough mayonnaise to bind. Serve on crackers or bruschetta.



As you can see I love puff pastry. It has saved me more time then I can remember. The pastry can be sweet or savory. It can be thawed, baked and topped with a variety of items. 

Remember when working with the pastry to keep the pastry covered when not working with it or it will dry out. Cut puff pastry into small squares when finished baking  Mix cream cheese  with herbs and a little milk.

Puff  pastry shells can make a do ahead appetizer to keep in the freezer. Bake shells and fill with any of the following: little meatballs in pizza sauce, when reheating top with a little shredded mozzarella, fill with  caramelize onions and shredded cheddar cheese or a buffalo chicken mixture.

Freeze individually and place in plastic bag or container when hard.  Defrost and reheat in 250° oven for about fifteen minutes or until warm.

Parmesan Star Puffs
Recipe from Cooking Basic
Parmesan Star puffs are a fast and light appetizer for any occasion. If you have a flavored olive oil, I highly suggest you use it. I brushed garlic olive oil over a few of mine and it gave them a very nice hint of garlic without being too overwhelming.
Ingredients

• 1 Sheet of puff pastry
  
• Grated Parmesan cheese
  
• Olive oil
  
• Ground pepper
  
• Flour, to dust your surface with

Directions
Cut a sheet of puff pastry with a star-shaped cookie cutter. Arrange the stars on a parchment lined baking sheet; brush with olive oil and sprinkle with grated parmesan
I freeze them on a cookie sheet and when they are frozen transfer to a plastic freezer bag.  Reheat in 250° oven for about fifteen minutes or until warm.

Pecan Cheese Ball

Ingredients:

• 6 (3-ounces each) packages cream cheese, room temperature
  
• 8 ounces shredded sharp Cheddar cheese
  
• 1 teaspoon hot sauce
  
• 2 teaspoons Worcestershire sauce
  
• 2 teaspoons finely minced garlic
  
• Finely chopped pecans or finely chopped parsley

In a mixing bowl, combine cream cheese, Cheddar cheese,  Worcestershire sauce, hot sauce and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans or chopped parsley until well coated. Wrap in plastic and let meld in refrigerator for at least 24 hours. Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted  crackers.

What's on Your Cheese Plate?

When planning a cheese plate you need to consider what beverages you are going to serve with it.  All types of beer go with Pecorino, Cheddar, Gouda, and Gruyere serve with olives, crackers and salted nuts.  

For pairing cheese with wine visit Wine Pairing

Picking one cheese from the category of milk types –sheep, goat, cow – can create a cheese plate, be sure to serve odd numbers of cheese as it is more appealing. Crackers are good if they are to be used as a palate cleanser. Bunches of grapes add color and are great paired with cheese.

Remember to take the cheeses  out of the refrigerator 30 to 45 minutes prior to serving so that they may reach room temperature.  Serve all soft ripened cheeses in wedges, present fresh soft cheeses like Brie, in the entire form and have a knife to cut and spread onto crackers or bread. Hard cheeses should be cut into pieces for serving.

Don't forget your cheese knives, cheese forks and wooden picks for serving 

Spritzer 

Punch 
Mulled Wine