Chevre (Goat Cheese) en Croute
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Chevre en Croute with Red Pepper Sauce Time: 25 minutes
1 - 2 sheets of puff pastry, You will find it in either the refrigerated or freezer section.
You will want
2 sheets about 9 inches square. If they are not big enough you can roll them out a bit (using a
rolling pin). I have even used a large square cut from corner to corner and fudged the triangle.
1 goat cheese, You don't want the creamy kind in the carton for this but a proper goat cheese: log-
shaped (long, round), 125 gr. (4 - 5 oz) and wrapped in paper. Use the rest in the omelet tomorrow night.
3 tbs pesto, either purchased or homemade
Cut 2 chunks of chevre from roll, 1 1/4 - 1 1/2" thick (3.5 cm). Prepare pastry if necessary (roll, cut, whatever to get the size you need). Place 1 piece of cheese in the center of each pastry sheet. Spoon half of the pesto over each. Bring corners of pastry together over top and press together, making a little parcel. You may have to work the dough a bit with your fingers to get a good seal. You only need to seal the top points, so they stay together, no need to seal the edges. Put the parcels on a baking sheet and bake at 400F (200C) for 15 - 20 minutes, until the pastry is golden brown. Remove and serve with the Red Pepper Sauce on the side.
Red Pepper Sauce Time: 25 minutes
1 red pepper no need to peel
1 shallot, chopped
1 tbs olive oil
1/3 cup chicken stock
1 tbs tomato paste
Clean pepper and cut into big pieces. Sauté shallot in olive oil in a small saucepan until tender. Add pepper chunks and chicken stock. Cover, reduce heat and simmer until pepper is very tender, about 20 minutes. Remove from heat and puree, using as much chicken stock as needed to make a thick sauce. Add tomato paste. We'll use the rest on Sunday.
Shrimp Creole over Brown Rice Time: 30 minutes - longer if you have to clean shrimp
shrimp, 12 oz (350gr) if cleaned, 1 lb (500 gr) if you have to clean them (don't do that - way too
much work!)
1 - 2 stalks celery
1 onion
1 green pepper a smallish one
1 can whole tomatoes, 15 oz (450 gr)
2 clove garlic
1 tbs olive oil
2 tsp chili powder
1 tsp paprika
1 tbs Worcestershire sauce
2 tsp Soy sauce
1 tbs tomato paste
3 - 4 (or more) dashes Tabasco sauce (optional)
Clean shrimp if necessary. Clean pepper and peel onion & garlic. Coarsely chop celery, onion and pepper. Finely chop garlic. Roughly chop tomatoes, reserving all liquid. Heat oil in medium non-stick skillet over medium heat. Add chili powder and paprika and sauté for 1 minute. Add celery, onion, and pepper and sauté for 5 minutes, until starting to become tender. Add garlic and sauté for 1 minute more. Add tomatoes and their juices, paste and sauces. Bring to a boil, stirring well. Reduce heat to low and simmer uncovered for 20 minutes until vegetables are done and sauce starts to thicken. Turn heat to medium and add shrimp. Cook shrimp until they start to curl and turn opaque. Remove from heat and spoon over brown rice. Serve.
Brown Rice Time: 20 minutes or whatever your package says
2/3 cup brown rice - I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like
brown Basmati and cooks in 15 minutes.
1 1/3 cups water or chicken stock (or half each) or whatever your rice calls for
1/2 tsp dried herb of choice or 1 tbs fresh herb of choice (I use frozen in winter - see techniques)
Cook rice according to package instructions adding the herbs with the stock or water. Fluff and serve.
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Cooking schedule: 35 minutes for menu |
Add celery, onion and pepper to pan, sauté |
Cooking for Two? Or more?
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