Heavy Cream Substitute

Need heavy cream for a recipe? Use this cheap and easy stand-in, and you won't have to buy any:

Prep Time: 2 minutes

Total Time: 2 minutes

Ingredients:

• 3/4 cup milk
• 1/3 cup butter

Preparation:

1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream.
Note: This substitute while not whip.
Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

Zucchini Basil Soup

Ingredients:

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water or broth, divided
1/3 cup packed basil leaves

Directions:

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water or broth and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

Tomato Caprese

Ingredients:
1/2 pound fresh mozzarella, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste*
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
* This is a great place to use your Fleur de Sel Salt.

Preparation:
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese!
Makes 4 servings.

Spinach & Artichoke al Forno

Ingredients:
2 Cups Canned artichokes, drained & rinsed
2 Cups Sautéed spinach, drained & chopped into ¼” pieces
3 Tbs. Olive Oil
¼ Cup Sun-Dried tomatoes, rough chop
2 Cups Asiago Cheese, shredded
½ Cup Scallions, sliced
1 Cup Heavy Cream
1 Tbs. Parmesan cheese, grated
Salt & Pepper to taste

Instructions:
Pre-heat the oven to 350°. Rough chop artichokes & spinach to 1/4″. Saute Spinach in olive oil until wilted; season with salt & pepper. Place artichokes, tomatoes, spinach and scallions in a mixing bowl with grated Asiago cheese and cream. Mix with a spatula until all ingredients are incorporated. Spread the filling evenly into an oven-proof dish and sprinkle with Parmesan cheese. Place dish in the center of the oven and bake for 20 minutes or until center reaches 165°. Serve with your choice of crackers, chips or toasted baguette. Serves 6.

Balsamic Bruschetta

Ingredients

• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf French bread, toasted and sliced

Directions

1. In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Hummus Bi Tahini

1 can chick peas (about 2 cups) — drained and well-rinsed
1/4 c tahini
2 cloves garlic, large
5 tbsp fresh lemon juice (about two lemons)
1/4 c olive oil
1 tsp coarse salt
1 tsp ground cumin
1/8 tsp cayenne pepper
1/4 c warm water
Place all ingredients except water in a food processor and process for about 2 minutes. Remove lid and scrape down sides. Add water and process briefly again. Scrape down sides. The mixture should be somewhat coarse and not quite runny. Add a bit more water if needed.
Refrigerate for four hours to allow flavors to meld. The consistency will thicken to a firm paste.

Chocolate Chip Meringue Drops

Ingredients

• 2 egg whites
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
2. In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.
3. Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.

Mocha Meringues

Ingredients

• 1 egg white
• 1/8 teaspoon cream of tartar
• 2 tablespoons white sugar
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon instant coffee granules

Directions

1. Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, vanilla, cocoa, and coffee powder.
2. Drop mixture onto foil lined baking sheet in 12 mounds. They should be about 2 inches apart.
3. Bake 40 minutes at 250 degrees F (120 degrees C), or until firm. Turn off oven, and let meringues cool in oven for 1 hour. Do not open oven door while the cookies are cooling.

Meringue Teasers

Ingredients

• 2 egg whites
• 2/3 cup super fine sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
2. Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
3. Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.

Potato Leek Soup

Ingredients:
5 pounds white potatoes, peeled and quartered
6 cups chicken broth
2 leeks, bulb only
1/2 cup butter
1/4 cup white wine
salt to taste
1/4 teaspoon freshly ground white pepper

Directions:
Cook potatoes in chicken stock until soft. Set aside, do not drain. Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth. Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes. In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.