SUN-DRIED TOMATOES AND HERB MARINADE OVER GOAT CHEESE
It is important to marinate this amazing concoction overnight to blend the flavors. It is so delicious and robust with many layers of flavor, yet a breeze to make. It makes for an elegant presentation served on a pretty plate! It's perfect for the holidays because it's green, red and white. I get rave reviews everytime I make it. My friend, Pam, an amazing cook, was kind enough to share this recipe with me! That's all folks, you can thank me later, LOL
Provided by Scoops
Categories Spreads
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
- Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
- About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
- Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
- Cooking time means to marinate overnight.
Nutrition Facts : Calories 350.4, Fat 32.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 251.3, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 9.9
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
HERBED PORK PAILLARDS WITH SUNDRIED TOMATO BUTTER AND ASPARAGUS
Provided by Robert Irvine : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
- For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
- Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
- Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
- For the asparagus: Bring a pot of water to a boil and add salt. Trim the woody bottoms of the asparagus and peel the stalks. Blanch in the boiling water until bright green, 2 to 3 minutes. Remove from the water and season with salt and pepper.
- Place asparagus in the center of a serving plate, arrange the pieces of cooked pork on top, and top with a 1/4-inch disk of sundried tomato butter. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator.
GOAT CHEESE AND SUN DRIED TOMATO PROFITEROLES WITH HERB OIL
Provided by Giada De Laurentiis
Categories appetizer
Time 1h30m
Yield 4 to 6 servings (15 profiteroles)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.;
- Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.;
- Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.;
- Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.;
CHEESE, HERB, AND SUN-DRIED TOMATO PHYLLO ROLLS
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good stand-in. You can find Greek cheeses at specialty foods stores, at Greek markets, and at igourmet.com.
Provided by Susanna Hoffman
Categories Cheese Herb Tomato Appetizer Bake Cocktail Party Vegetarian Summer Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 10
Steps:
- Whisk egg in medium bowl until frothy. Mix in all cheeses, tomatoes, thyme, marjoram, and pepper. Cover and chill until ready to use, up to 1 day.
- Stack phyllo sheets. Using sharp knife or shears, cut sheets in half lengthwise, making sixteen 5- to 6-inch-wide pastry strips. Place 1 strip on work surface (keep remaining strips covered with plastic wrap and damp towel to prevent drying). Brush entire strip with oil. Place 1 heaping tablespoon cheese filling in center of strip, 1 inch in from 1 short pastry edge. Shape filling into 3-inch-long log, parallel to short edge. Fold short edge, then sides of pastry, over filling. Continue to roll up, enclosing filling completely. Brush all over with oil; place on rimmed baking sheet. Repeat with remaining phyllo strips and filling. Can be made 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes. Transfer to platter; serve hot.
SUN-DRIED TOMATO-HERB BREAD
Make and share this Sun-Dried Tomato-Herb Bread recipe from Food.com.
Provided by TishT
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the water, honey and yeast.
- Let stand in a warm place until the mixture foams, about 10 minutes.
- Stir in 2 cups of the flour, mixing well with a wooden spoon.
- Let the batter rise in a warm place for 30 minutes.
- Stir in the tomatoes, oil, tomato paste, salt substitutite and enough flour to form a kneadable dough.
- On a lightly floured surface, knead for 5-8 minutes until the dough is elastic and less sticky.
- Place in a lightly oiled bowl.
- Cover.
- Let rise in a warm place for 1 hour.
- Punch down and let rise again for 30 minutes.
- Lightly oil 2 9X5 loaf pans.
- Divide the dough in half, form each half into a loaf and place in the pans.
- Let rise for 20 minutes Preheat the oven at 375 degrees F.
- Bake the loaves for 40 minutes, or until lightly browned.
- Turn out onto wire racks and let cool before slicing.
Nutrition Facts : Calories 184.4, Fat 6.5, SaturatedFat 0.9, Sodium 16.7, Carbohydrate 28.9, Fiber 4.7, Sugar 2, Protein 5.3
HERBED SALMON FILLETS WITH SUN-DRIED TOMATO TOPPING
Attractive and full of flavor, not to mention easy to prepare (oops, just did). You may certainly use PANKO breadcrumbs, but be sure to crumble them finely first with your fingers. This pairs nicely with parmesaned orzo and grilled zucchini.
Provided by FlemishMinx
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 400°F and adjust oven rack to center of oven.
- Lightly grease a small oven-proof baking dish (large enough to fit the fillets in one layer).
- In a small flat bowl (large enough to accomodate one salmon fillet, or use a piece of wax paper instead), combine the sea salt, pepper, basil, thyme, rosemary and bread crumbs.
- Press the TOP of each fillet (not the skin side) into the crumb mix, then place each in the baking dish (skin side down).
- Sprinkle the remaining crumb mix over the salmon, dividing equally, and pressing lightly into the samon.
- Drizzle with 2 tsp olive oil.
- Bake in oven just until fish flakes when tested in the center, about 8-12 minutes, depending on the thickness of your fish.
- As the fish is baking, heat the remaining 2 tsp oil in a 10-inch non-stick skillet over medium heat; add shallots and saute, stirring constantly, until lightly golden, about 1 minute.
- Add lemon juice, wine, and sun-dried tomatoes, and cook until "sauce" is reduced to about 1/2 cup, about 2 minutes-watch this carefully, it goes quickly!
- Spoon tomatoes and "sauce" over the salmon and serve immediately.
Nutrition Facts : Calories 666.5, Fat 24.7, SaturatedFat 4.2, Cholesterol 146.3, Sodium 1148.1, Carbohydrate 27.3, Fiber 2.4, Sugar 4.7, Protein 70.2
HERB & SUN-DRIED TOMATO MUFFINS
Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
SUN-DRIED TOMATO AND HERBED/CHEESED BAKED ORZO
This is a wonderful infusion of sweet sun-dried tomatoes, garlic, shallots and fresh herbs and cheese with wonderful orzo, baked to perfection with a simple parmesan/bread crumb topping. I saw a version of this on The Food Netwook, and adapted it to suit what I had in my pantry and it turned out very flavorful.
Provided by Citruholic
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil and butter over medium/high heat in saucepan til hot. Add shallots and cook til translucent, but not brown. Add chopped sun-dried tomatoes. Cook 1 minute more, stirring and moving mixture around constantly. Add garlic, cooking one minute more. Be careful at this point not to burn garlic or all will be ruined.
- Add 1 cup orzo to saucepan, constantly stirring and toasting the pasta for 1 to 2 minutes. Add chicken broth, and crank heat up to high to bring to a boil. Add salt and pepper for seasoning, being careful not to over-salt, as parmesano reggiano has a high salt content. When boil is reached, cover and reduce to simmer and cover til most of liquid is absorbed. You want SOME liquid to remain.
- Transfer to a bowl. Add fontina cheese and 1/4 cup parmesan, basil and parsley. Add cream. Stir well. Transfer to 2-quart buttered/greased ramekin or equivalent and cover the top with the mixture of Italian seasoned bread crumbs and remaining 1/4 cup reggiano cheese.
- Dot top with bits of butter and bake in 375 oven for approximately 30 minutes.
- Serve immediately, grating more reggiano over dish if desired.
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