Ask Me Help Desk - Another creation.

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Another creation.

So today I was racking my brain on what to cook for my cousins wedding social. I came up with a new creation. I took some bacon, Italian sausage, mushrooms, onion, parsley, roasted red pepper and I fried this all up.

Next I made up a pizza dough, and cut it into small sections. I wasn't sure how I was going to "execute" the final look. So I rolled some over, made mini pizza's with some. Added some marble cheese and baked it in the oven.

It doesn't look pretty, but MAN these things are awesome!! :D

Oh yes, that loaf of bread in the pic IS the sour dough bread I made with the bread machine.

Needs a cream cheese on the bottom some how. Not sure how you would spread it on the un cooked dough, but maybe if you mixed it in with the meat mixture...

Your loaf of bread looks like it is ceramic:eek: I mean that in a nice way... as in it looks too shiny and perfect to be a real loaf of bread.

Everything else looks great! You can do the cream cheese on the crust with no problem. Cream cheese is very versatile.:)

Quote:

Originally Posted by Just Dahlia

Your loaf of bread looks like it is ceramic:eek: I mean that in a nice way...as in it looks too shiny and perfect to be a real loaf of bread.

Everything else looks great! You can do the cream cheese on the crust with no problem. Cream cheese is very versatile.:)

You could make a cream cheese dip or put it in a bowl to spread on the bread. Crean Cheese mixed with bacon and onion with just a smidge of vinegar to make it easy to spread. Or blackberry jam mixed with cream cheese.

Quote:

Originally Posted by Just Dahlia

Your loaf of bread looks like it is ceramic:eek: I mean that in a nice way...as in it looks too shiny

Cause it has saran wrap on it maybe? :confused:

Colored garnish on top could detract from the brown on tan look.

A little green arugula... a few bits of warm,diced, canned roasted red peppers.

Or even just a quality white cheese over the top, flashed for a minute under a broiler.

My son's mouth is watering!

I actually roasted red pepper in my oven with a tin foil roaster I made. Should have taken a pic of that too I guess.

This was something I just threw together on a whim, if I do decide to make these for the social, they will look a lot nicer. Will also have to find a firmer dough to work with and maybe brush with EVOO to soften the dough. Unless you guys have a better tip for me?

Quote:

Originally Posted by Aurora_Bell

I actually roasted red pepper in my oven with a tin foil roaster I made. should have taken a pic of that too I guess.

This was something I just threw together on a whim, if I do decide to make these for the social, they will look a lot nicer. Will also have to find a firmer dough to work with and maybe brush with EVOO to soften the dough. Unless you guys have a better tip for me??

Oh my Gawd Bella , you're the young, skinny, pretty version of Paula Deen.:D

Instead of cream cheese, maybe a slice of brie. It's mild, buttery and melts nicely!

Quote:

Originally Posted by 2labsmom

instead of cream cheese, maybe a slice of brie. it's mild, buttery and melts nicely!

I love brie! :)

OOooOO Brie would be awesome. I think along with the cheddar cheese I will use, it will be a nice mild flavor. But how would I spread the Brie on the raw dough?

Quote:

Originally Posted by Aurora_Bell

OOooOO Brie would be awesome. I think along with the cheddar cheese I will use, it will be a nice mild flavor. But how would I spread the Brie on the raw dough?

Wait till it's done and spread it on warm bread:)

Quote:

Originally Posted by Kitkat22

Oh my Gawd Bella , you're the young, skinny, pretty version of Paula Deen.:D

Haha I just googled her! LOL

Yes much younger, but I hope I can look that good at her age!

Quote:

Originally Posted by Kitkat22

Wait till it's done and spread it on warm bread:)

I could do that, but I baked the fried mixture on top. Unless I just spooned the mixture over top of the baked bread. Hmm good idea Kit, now I am going to have to try this again!

Baked Brie and Mushroom appetizers iin Sourdough

Ingredients
2 tablespoons butter 1 teaspoon minced garlic 12 ounces sliced fresh mushrooms 1 (8 ounce) wedge Brie cheese, rind removed, cubed 1 (1 pound) loaf round sourdough bread 2 1/2 tablespoons grated Parmesan cheese
Directions
Preheat the broiler.
In a saucepan over low heat, melt the butter. Sauté the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended.
Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.
Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.

I'm drooling on my keyboard!

Um, Bella, you are so cooking this when you come to visit next summer. :)

Great recipe!

A Little Taste of Heaven (as told by a few italian girls I know)

So simple... four ingredients-ish... sort of

Roasted garlic spread
Softened cream cheese
Roasted red peppers
Toasted ciabatta

Start with 2-3 heads of fresh garlic, peeled. It takes time. Suck it up. There are tricks to it. Or go to costco or sams and buy a big arse container of pre-peeled garlic for next to nothing. If doing a lot, its worth it. I like to add the peeled garlic cloves into a big pyrex measuring container. Add some olive oil. Freshly grated pepper and salt. Cover with foil. Into oven at 425ish. Check the garlic about ten minutes after you smell it. Watch the steam when opening. Should be fork tender.

This can be done easily ahead of time. You are essentially making a garlic "mash" or spread... the roasting takes out the pungent harshess of raw garlic and presents a sweetness that even garlic haters have liked in my fam.

When the garlic is easily mashed, its done. Separate from the oil, which can be refridgerated for a different use.

The red peppers... I've roasted many myself, but I'm more than glad to use quality jarred roasted red peppers in oil. Remove from jar and place on cutting board. Cut into strips, then pieces. Add to pie tin, metal or pyrex, in the oven at a lower temp... lets say 350.

The cream chesse should have been set out a couple of hours ago to soften to room temp. what? I got to tell you everything in advance? One or two blocks will do.

Get a quality ciabatta. Cut it into a bunch of wedges. Then cut the wedges into half through the middle... so that each piece of ciabatta has a crust side (top or bottom)... and place the pieces onto a baking sheet, crist side down, and toast until crispy. You can do this while the peppers are on a lower rack.

Serve the bread while hot. Spread cream chesse on it. Then a little garlic mash. Then a little red pepper.

So, so simple. The mash and the pepper can me reheated on low microwave setting. The bread should be done just before eating.

Brie, wrapped in phyllo dough, baked... drizzled with honey and maple syrup and chopped nuts... yum.

Mmmm could you bake the bread with the cheese and garlic spread on it? And do you cook the garlic in the measuring cup?

I bake the garlic in the larger pyrex container... might be a 4 or 6 cup container... garlic half to 2/3 covered with oil, salt, pepper... top sealed tight with heavy foil.

I allow an hour and change for it to bake, though it often takes that 45 min. and the smell of roasted garlic in the house is so awesome.

You guys are making me very hungry!

I'm a good cook, but I don't enjoy it, maybe because I never get to cook the things I really love. My kids and R are very picky eaters, so it's usually the same thing often, bland, nothing exciting. My mother taught me a lot and boy could that woman cook. Sadly she didn't pass on her baking skills. But Betty Crocker and I are good friends, so no worries. ;)

You all are making me long to be able to cook the things I used to cook before I got married and had 3 very finicky people to cook for.

When I get there, I'll cook, and tell them in my best Polish/Russian accent (yea, they sound the same) "Now you eat, and you like it!!!"

I've already tried the German accent with "Shutta up and eat or I breaka your nose". Didn't work.

Somehow, making people that would live off Mac and cheese appreciate the finer things in life, isn't easy. ;)

Ok well that's easy, we will cook them newfie spaghetti (KD and wieners) and me and you will do some gourmet cooking for ourselves.

That's a deal Bella. Hey, on your way, pick up KP, than we can relax while he does all the cooking, and other stuff. ;)

Sure, I'll get the plane to stop at his place on the way over!

Quote:

Originally Posted by Altenweg

That's a deal Bella. Hey, on your way, pick up KP, than we can relax while he does all the cooking, and other stuff. ;)

All I can say is I'm a helluva cook when I'm in a great mood. And maybe a short nap before.

Quote:

Originally Posted by kp2171

all i can say is im a helluva cook when im in a great mood. and maybe a short nap before.

Well dear I'm very sure I can keep you in a good mood, and rub your back for you so you can drift off into peaceful slumber, before and after the meal.

I'm a giver. I give. :D

Now, let's discuss the menu.

Of course I'm sure Bella and I will take over some of the cooking duties, in between pedicures and shopping. I wish! ;)

I'm not so much of a giver as Alty, but don't worry, I'll make sure you are happy! :D

Quote:

Originally Posted by Altenweg

I've already tried the German accent with "Shutta up and eat or I breaka your nose". Didn't work.

Well, there's your problem. You needed to say that with your best Mafia sort of New York Italian kind of accent.

How long have you guys been over here talking about food? I've popped over here occasionally and nothing was ever going on.

I just found this forum. LOL Check out the curry chicken thread.

I just made chocolate cake (thank you betty crocker) and a sort of kind of cream cheese icing.

I didn't have enough cream cheese, or enough icing sugar, so I used the cream cheese I had, margarine, the little bit of icing sugar I had, vanilla, and strawberry jello powder.

It actually tastes really good. :)

[QUOTE=;]This is one I tried Sunday.

French Onion Soup

Ingredients

8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere
Directions
Sauté onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.