Savory Palmiers

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Savory Palmiers

by Nanny Bubby

Recipe Adapted From Barefoot Contessa whom I love and adore! It was her daily show on The Food Network that opened my eyes to how beautiful cooking for those you love is. I credit her with touching my soul and showing me what is possible. I will always love her for that! She definitely, "Spreads Love Like Butter". Enjoy!

Total Time:

1 hour 15 minutes

Serves:

7

Ingredients

  • 1 package frozen Pepperidge Farm puff pastry defrosted
  • 1/4 c. store bought pesto
  • 1/2 c. crumbled goat cheese
  • 1/4 c. finely chopped sundried tomatoes in oil drained
  • 1/4 c. toasted pine nuts
  • Kosher salt

Directions

  • Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
  • Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

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Wellness Drink

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Wellness Drink

by Nanny Bubby

A warm wellness drink to help you weather the cold and flu season!

Total Time:

Serves:

Ingredients

  • 1 Tbsp. fresh grated turmeric packed or 1/2 tsp ground, though fresh is best
  • 1 Tbsp. fresh grated ginger packed or 1/2 tsp ground, though fresh is best
  • 1 whole lemon juiced 3 Tbsp or 45 ml juice plus leftover rind
  • 1-2 tbs. raw honey
  • 1 pinch. cayenne pepper optional or cracked black pepper
  • 3 c. filtered water
  • To a small saucepan add turmeric, ginger, lemon juice and leftover lemon rind, honey, cayenne (optional), and filtered water.

Directions

  • Bring to a simmer (not a boil) over medium to medium-high heat (5 minutes). Then turn off heat. Set a small strainer over mug and pour, should be 2 portions. If the tonic is too potent for you, dilute with more hot/warm water. Store (strained) leftovers in the refrigerator up to 2-3 days.
  • Reheat on the stovetop until just warm.

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Christmas Tree Antipasto

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Christmas Tree Antipasto!   Nothing more fun than making your holiday appetizer sing and speak the holiday. This antipasto platter was so fun to make!  And believe me, there is no recipe because it is all visual.  Use whatever favorite deli meats and/or cheeses your family loves, grab your favorite side condiments, and follow the visual and make your own art piece for your Christmas Dinner.  Enjoy!

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Basic Risotto

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Basic Risotto

by Nanny Bubby

I love a great Risotto. It is so universally delicious, and you can use it by adding anything you desire. I have made it with frozen asparagus and frozen peas and any frozen vegetables, also with any leftover vegetables at the end of the week, or I have made it by adding leftover meats. Use your creativity, instincts and be intuitive and it will turn out great every time. Enjoy!!!

Total Time:

1 hour 15 minutes

Serves:

4

Ingredients

  • 1 1/2 Tbsp. good olive oil
  • 1 1/2 Tbsp. unsalted butter
  • 3 c. chopped leeks white and light green parts (2 leeks)
  • 1 c. chopped fennel
  • 1 1/2 c. Arborio rice
  • 2/3 c. dry white wine
  • 4 to 5 c. simmering vegetable stock preferably homemade
  • 1 Tbsp. freshly grated lemon zest 2 lemons
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. freshly squeezed lemon juice
  • 1/3 c. mascarpone cheese preferably Italian
  • 1/2 c. freshly grated Parmesan plus extra for serving
  • 3 Tbsp. minced fresh chives plus extra for serving

Directions

  • Heat the olive oil and butter in a medium saucepan over medium heat.
  • Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter.
  • Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
  • Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
  • Whisk the lemon juice and mascarpone together in a small bowl.
  • When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives.
  • Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
  • Add any or all left over vegetables or meat from the week, anything your heart desires.
  • Be creative.

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Brussels Sprouts

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Brussels Sprouts

by Nanny Bubby

When I was young the only time we ever ate Brussels Sprouts is on Thanksgiving.  Frankly, I never liked them.  Yet, every Thanksgiving when I became an adult, I had to have them our table.  I still did not like them.  Then, one day, I read this recipe and fell in love with it. When I switched our Thanksgiving table to this Brussels sprout recipe everyone fell in love with it. 
Tip:  this can be made the day ahead or hours earlier and reheated in the microwave or in an oven covered before serving.

Total Time:

30 minutes

Serves:

7

Ingredients

  • 1.25 Lbs. of Green Brussels Sprouts trimmed and halved
  • 1.25 Lbs. of Purple Brussels Sprouts trimmed and halved
  • 3 Tbs. Olive oil
  • 1/4 c. Butter 1/2 stick
  • 2 Tbs. Yellow Mustard Seed
  • 1/4 c. coarse grained French Mustard
  • 1/2 tsp. salt and fresh ground pepper
  • 3/4 c. dried cranberries

Directions

  • Pre heat oven to 375 degrees
  • Toss Brussel Sprouts with Olive Oil and Salt and Pepper. Roast in the oven on a cookie sheet for about 25 minutes or until the outer leaves begin to brown.
  • Just before serving melt the butter in a small saucepan until the butter begins to lightly brown. Blend in the mustard and mustard seed and pour over the Brussel sprouts. Toss gently with salt and pepper and the cranberries and be sure the sprouts are covered well with the butter/mustard mixture.

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