Friday, April 30, 2010

Blueberry Cookie Bars

2 1/4 cups flour
1 cup blanched slicked almonds
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teasoppn slat
1 1/2 sticks (6 ounces) cold unsalted butter, cut into pieces
1 cold egg
1 teaspoon pure vanilla extract
3/4 cup blueberry preserves

1) Preheat the oven to 350. Line a 9-inch square baking pan with a 12-inch-long sheet of foil. Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground. Add the butter and pulse until coarse crumbs form. Beat together the eggand vanilla; drizzle over the dough mixture. Transfer the mixture to a large bowl and knead with your fingertips until clumpy.

2) Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer. Spread the preserves on top. Dot the top with the remaining dough in clumps.

3) Bake until the edges are lightly golden, 35 to 40 minutes. Let cool completely. Turn out of the pan, remove the foil and cut into squares!

Wednesday, April 28, 2010

Sausage-Stuffed Mushrooms

1 1/2 tablespoons extra-virgin olive oil
24 cremini mushrooms (about 1 lb) stems finley chopped and caps reserved
Salt and Pepper
6 ounces sweet italian bulk sausage
5 cloves garlic, finley chopped
2 ounces shredded fontina cheese
3/4 cup finely chopped arugula

1) Preheat the oven to 375. In a large skillet, heat the olive oil over medium high heat. Add the chopped mushroom stems and cook until softened, 5 to 7 minutes; season with salt. Add sausage and garlic, breaking up the meat, and cook until no longer pink, about 5 minutes.

2) Trasfer the mixture to a bowl. Add three-quarters of the cheese and arugula; season with salt and pepper. Divide the mixture among the mushroom caps and placeon a baking sheet. Sprinkle with the remaining cheese and bake until the caps are softened, 12 to 14 minutes. Top with the remaining arugula.

Tuesday, April 27, 2010

Baked Eggs on Cheesy Caramelized Onions

And can you believe that this is all under $10!!!!!!!!

2 tablespoons vegetable oil
3 large leeks (about 2lbs) dark green stalks discarded, halved lengthwise and cut crosswise 1/2 inch thick
1 1/2 lbs onions chopped
Salt and Pepper
4 slices country white bread, crusts discarded, toasted
3 ounces swiss cheese shredded
8 eggs

1) Preheat oven to 350. Grease a 3-quart ovall baking dish. In a large, heavy pot or dutch oven, heat the oil over medium heat. Add the leeks, onions and 1/2 teaspoon salt, cover and cook, stirring occasionally, for 10 minutes. Increase the heat to medium high, uncover and cook, stirring frequently, until veggies are softened and browned, about 8 minutes; season with salt and pepper.

2) Line bottom of the prepared baking dish with the toast and sprinkle with half of the cheese. Top with the onion mixture. Using the back of a spoon, make 8 deeps wells in the ionion mixture. Working 1 at a time, crack the eggs into a small bowl and pour them into the wells. Top with the remaining cheese; seasom with pepper.

3) Bake until the egg whites are set but still jiggly, about 20 minutes. Transfer the pan to the broiler and cook until the eggs are just set, 1 to 2 minutes!