Brie with Sun-Dried Tomatoes

Recently I received a copy of The Complete Best of Bridge Cookbooks, Volume 3, published by Robert Rose.  Once again, I am in love with a cookbook!

There are so many great, classic Best of Bridge recipes in that cookbook - a collection that if you don't have, you should! My mother-in-law had taken a read through the book and commented over and over on the different recipes - so many of them are ones she has used or still uses.  

We were having a late dinner the other night, so I made sure there was a little appetizer to hold the family over until dinner was ready.  I went with a classic, Brie with Sun-Dried Tomatoes.  Here is the recipe:

Brie with Sun-Dried Tomatoes 
Found on page 62 of The Complete Best of Bridge Cookbooks, Volume 3 (snack, appetizer, holidays, entertaining)

4 oz (125 g) sun-dried tomatoes in oil, 
finely chopped

3 to 4 cloves garlic, minced

6 oz (175 g) Brie cheese

2 tablespoons (30 mL) chopped fresh parsley

Preheat oven to 350F.

Mix tomatoes and garlic and pile generously on cheese. Sprinkle with parsley. (it’s not necessary to 
remove rind from cheese.) 

Heat in oven at 350F (180C) for a few minutes until cheese is soft. Serve with bagel chips or crackers.

VERDICT:
Oh so good!  What a great blend of simple ingredients.  Such nice flavour, this snack devoured by everyone in the family!


Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge 
Ladies © 2013 www.robertrose.ca Reprinted with publisher permission.

Chocolate Mocha Pecan Tarts with Dark Chocolate Pie Dough

Mini Pies....Hand Pies...have you had them?  I think they are brilliant! Individual sized pie servings, oh yum!  

They say that mini pies are the new cupcakes!  

Robert Rose recently released 175 Best Mini Pie Recipes, and I was sent a copy to review.  What a neat book, so full of inspiration.  And not just sweet pies, but savoury pies too.  I've been eyeing the Strawberry Basil Hand Pies (I'm a bit of a strawberry basil junkie lately...see this post, and this post) and the Pork Empanadas with Salsa Verde sound delicious too!  It was hard to pick one recipe to try and share with you, but alas, I did it, and I picked the Chocolate Mocha Pecan Tarts with Dark Chocolate Pie Dough.  

Here are the recipes:

Chocolate Mocha Pecan Tarts with Dark Chocolate Pie Dough

Just small amounts of cocoa and espresso powder transform already rich pecan pie into a darker, more deeply flavored and certainly more decadent treat. At any dessert table, these tarts are sure to disappear quickly.

Dark Chocolate Pie Dough

Makes about 1 3⁄4 lbs (875 g) dough

Enough for 16 to 24 pies, depending on size

What You'll Need:

• Food processor

3 cups all-purpose flour

6 tbsp unsweetened cocoa powder

6 tbsp granulated sugar

1⁄2 tsp salt

8 oz cold unsalted butter, cubed

1⁄2 cup cold buttermilk (see Tips, below)

1 large egg yolk

In food processor fitted with the metal blade, pulse flour, cocoa powder, sugar and salt to combine.

Scatter butter overtop and pulse several times, until pieces are the size of peas.

In a small bowl, whisk together buttermilk and egg yolk.

Drizzle half the buttermilk mixture over flour mixture and pulse 4 to 5 times to combine. Add more of the mixture 1 tbsp (15 mL) at a time, pulsing after each addition, just until dough begins to hold together in moist clumps (you might not need all the mixture).

Transfer to a large piece of plastic wrap or a large bowl and shape into a ball. Flatten into a disk and wrap tightly in plastic. Refrigerate for at least 1 hour (see Make Ahead, below).

Tips: For best results, always sift cocoa powder before adding it to recipes, to avoid scattered clumps of bitter cocoa flavor in your crust or pie filling.

If you don’t have buttermilk, substitute 1⁄2 cup (125 mL) cold milk mixed with 1 tsp (5 mL) white or cider vinegar. Set aside at room temperature for 5 minutes before using in recipe.

This dough can be a bit more crumbly than some of the others, so you may need to work it a bit more to make it pliable and easy to shape.

And now, for the "good stuff" - the filling!

Chocolate Mocha Pecan Tarts

What You'll Need:

• 3 1⁄2-inch (8.75 cm) round cutter

• Two 12-cup muffin tins, greased

1 Recipe Dark Chocolate Pie Dough (see above)

3 tablespoons unsalted butter, melted

3 tablespoons unsweetened cocoa powder

3 tablespoons heavy or whipping (35%) cream

2 teaspoons instant espresso powder

3⁄4 cup light corn syrup

3⁄4 cup granulated sugar

3 large eggs

1 tablespoon vanilla extract

1⁄4 teaspoon salt

1 1⁄4 cupschopped pecans

On a lightly floured surface, roll out dough to a thickness of 1⁄8 inch (3 mm). Using cutter, cut into rounds and fit into muffin cups. Reroll scraps as necessary.

Place tins in freezer for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).

Filling: In a large bowl, whisk together butter, cocoa, cream and espresso powders until smooth. Add corn syrup, sugar, eggs, vanilla and salt, mixing until well combined. Stir in pecans.

Spoon filling into chilled shells until three-quarters full. Bake in center of preheated oven until filling is set, 22 to 27 minutes.

Cool pies completely in tins on wire racks for 15 minutes, then carefully remove from tins. Serve slightly warm or at room temperature.

VERDICT:
Holy chocolatey mocha goodness!  These were a hit with the family, and my co-workers.  I took a tray into work, and all but a half of tart were left by the end of the work day.  Must have been a hit!  We tried ours with some fresh whip cream - a nice touch!  Will definitely make these again!

Excerpted from 175 Best Mini Pie Recipes by Julie Anne Hession © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Pink Chantilly with Cranberries - 150 Best Desserts in a Jar Cookbook Review

Recently, I received a copy of 150 Best Desserts in a Jar by Andrea Jourdan to review from Robert Rose.  I was super excited to check out this book, as I have seen a growing trend of jar desserts all around, and have really wanted to try some out!  I've been keeping my eye for for some good deals on mason jars...I don't can or make jam (at least not yet...) so if my trips to garage sales, etc don't come through  then I might have to raid my Grandparents' pantry ;-)

There is a fantastic variety of recipes in Jourdan's book - everything from warmed to freezer desserts.  And I am so inspired!  I have my eye on several recipes to sample, such as the Nutmeg-Spiked Peach and Blueberry Cobbler (I love love love peaches and blueberries), Blackberry Bread Pudding, Chocolate Gingerbread, and the Cold Strawberry Orange Soup.  I think my hubby (who loves all things Banana flavoured) would like the Banana Pudding with Salted Caramel Sauce and the Grilled Banana and Whisky Sauce.

Here is the recipe that I decided to try first!

Pink Chantilly with Cranberries

Filled with antioxidants and loaded with vitamin C, cranberries are very healthful. However, we hear so much about their health benefits that we sometimes forget how truly delicious they can be. This recipe is certainly the simplest and one of the most beautiful ways to serve cranberries.

•           Four 8-ounce (250 mL) tall jars

•           Blender

•           Fine-mesh sieve

•           Electric mixer

1 1⁄2 cups raspberries, fresh or frozen (375 mL)

3 tablespoons confectioner’s (icing) sugar (45 mL)

2 cups frozen cranberries, thawed (500 mL)

1⁄2 cup maple syrup (see Tips below) (250 mL)

1 1⁄2 cups heavy or whipping (35%) cream (375 mL)

1 tablespoon granulated sugar (15 mL)

1 teaspoon vanilla extract (5 mL)

1⁄2 cup cranberry juice (125 mL)

Mint leaves

1. In blender, purée raspberries and confectioner’s sugar. Transfer to a fine-mesh sieve placed over a bowl and press mixture through. Discard seeds and set raspberry purée aside.

2. In a saucepan over medium heat, cook cranberries and maple syrup, stirring often, for 15 minutes. Remove from heat and set aside to cool.

3. In a large bowl, using electric mixer at high speed, whip cream, granulated sugar and vanilla until soft peaks begin to form. Beating constantly, slowly add cranberry juice and half the raspberry purée.

4.Spoon remaining raspberry purée into jars, dividing equally. Top with whipped cream mixture, dividing equally. Refrigerate for up to 30 minutes.

5. When you’re ready to serve, remove jars from refrigerator and top with cooked cranberries. Using a long spoon, mix delicately. Garnish with mint leaves and serve immediately.

Makes 4 servings 

Tips

Make sure to use real maple syrup. Maple-flavored and other table syrups contain a lot of granulated sugar or corn syrup and do not cook the same way. It’s worth every penny to get the real thing.

Make this recipe just before dinner for a quick and happy treat.

VERDICT:
What a nice, light and tasty treat!  We thought this was perfect after our "heavy" meal of spicy ribs, baked potatoes and such.  And this would be great for a summer treat and for a dinner party.  3 out of 4 loved it (only the oldest son didn't, but he doesn't like anything with whipping cream...though credit to him, he did try it!).  I look forward to making this again!

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 www.robertrose.ca May not be reprinted without publisher permission.

Tuesday Tortilla Soup - Slow Cooker Thursday

Wow, I cannot believe that November is nearly over!  Are you getting a little anxious about Christmas?  I am...even though I am fairly organized and a lot of our shopping is already done (we don't go all out), there are the little details that I fuss about that I haven't started yet.  I'll get there!

In the meantime, I am sure you know (but I am going to tell you again!) that I just love my slow cooker.  I love Slow Cooker Thursdays.  It makes our lives so much easier after school/work/hockey each Thursday.  And, you've already read about my newest addition to my cookbook collection - my Best of Bridge Slow Cookers Cookbook - and today's recipe is from that cookbook (ps - this would make a great Christmas gift...just sayin'!).

Thanks to Robert Rose for providing the recipe and photos for today's post.

Quick to assemble — ideal for mad midweek mornings. It cooks all day; just add the finishing touches when you get home.

3 cloves garlic, minced

1 large onion, finely chopped

1 can (28 oz/796 mL) diced tomatoes, with juice

2 cups chopped cooked chicken 

1 cup corn kernels (no need to thaw if frozen)

1 tbsp ground cumin  

1 tbsp dried oregano            

Salt and pepper

4 cups chicken broth

2 cups crushed corn tortilla chips, divided

1 tbsp chopped fresh cilantro

1 tsp chipotle chile powder (see tip)

2 tbsp freshly squeezed lime juice 

Shredded Tex-Mex cheese blend or Cheddar cheese

Sour cream

In a 4- to 6-quart slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 1⁄2 tsp (2 mL) salt, 1⁄4 tsp (1 mL) pepper and broth. Cover and cook on Low for about 8 hours or on High for about 4 hours, until onions are tender and soup is bubbling. Stir in half the tortilla chips and the cilantro. In a small bowl, combine chipotle chile powder and lime juice until smooth. Stir into soup. Cook on High for 20 minutes, until tortilla chips are softened and soup is thickened. Adjust seasoning with salt and pepper, if desired. Ladle into bowls and garnish with remaining tortilla chips, cheese and sour cream. Serves 4.

Tip: Jars of chipotle chile powder are available in most supermarkets. The reddish-brown powder is made from dried smoked jalapeño peppers. It lends an authentic Mexican touch to soups, stews and chilis. Regular chili powder can be substituted if you prefer to not have a smoky flavor.

VERDICT:

Yet anouther slow cooker hit at our house!  We all really enjoyed this soup - to be honest, this was my first time adding sour cream to a soup, and I just loved it.  Oh my goodness - for sure this one is a keeper!

Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge © 2012 www.robertrose.ca May not be reprinted without publisher permission.

Beef Barley Soup - Slow Cooker Thursday

Welcome to the second installment of "Slow Cooker Thursday!"  If you missed last week's post and story why I've implemented "Slow Cooker Thursday", just click over here :-)

When I picked the "Busy Day Beef and Barley Soup" recipe from my new Best of Bridge Slow Cookers cookbook, I had no idea that day would be a "beef" day everywhere I looked!  I say that because a friend from work and I had lunch together, and because she didn't have time to make her lunch before leaving for the office, she needed to grab lunch from the cafeteria/culinary training facility.  I was laughing because at the sandwich station, the special was "Roast Beef Sandwiches".  At the main course/hot food station, one of the specials was "Beef Stroganoff," and at the soup station, one of the soups was "Beef Barley Soup".  Apparently the Chefs/Instructors were in a beefy mood like me!  I do have to say though, my soup looked way better than the students' soup...just sayin'!

Here is the recipe I used (Source: Best of Bridge Slow Cookers)

3 cloves garlic, minced
1 onion, chopped
1 teaspoon dried oregano
1teaspoon salt
1/4 teaspoon pepper
2 tablespoons tomato paste
1 tablespoon vegetable oil
3 carrots, finely chopped
2 bay leaves
1 1/2 lbs stewing beef
1/4 cup barley, rinsed
4-5 cups beef broth
1 cup frozen peas
2 tablespoons fresh parsley
1 tablespoon balsamic vinegar

In a saucepan, saute oil, garlic, onions, oregano, salt, pepper, tomato paste.  Saute until the onions are softened.  Transfer to 4-6 quart slow cooker.  Add in the carrots, bay leaves, beef, barley and 4 cups of the beef broth.  Stir well.  Cover and cook, on low for 8 hours or on high for 4 hours, or until the beef and barley are tender.  After cooking, if the soup is thicker than you would like, add in the remaining 1 cup of broth.  Stir in the frozen peas, vinegar and parsley.  Cover and cook on high until the peas are hot, about 20 minutes.  Remove bay leaves.  Add salt and pepper to taste.

Tips directly from the Best of Bridge: 
- They use tomato paste in many of their slow cooker recipes because it boosts flavour and richness.  A dollop or two of tomato paste makes a significant flavour difference with onions, garlic and herbs as these aromatic ingredients dull when cooked for long periods.
- If you cannot find stewing beef, look for other cuts such as boneless cross-rib, blade or chuck in the form of steaks or pot roasts.  Trim off excess fat and cut into cubes.
*Great tips!
VERDICT:
Hubs LOVED this soup. Kept commenting how much he enjoyed it.  I really liked it too...as did our kids.  The oldest complained a bit (apparently he doesn't like soup for dinner) but he still ate it a few times LOL.  Even our sometimes fussy toddler was gobbling up his meal...I'd call this one a success!

You can purchase the Best of Bridge Slow Cookers cookbook through Robert Rose.  Go check them out!

Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge Publishing Ltd. © 2012 www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.