Saturday, July 31, 2010

Stuffed Baguette

This is great for a picnic

Stuffed Baguette

A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer.

This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs.

Makes one 12-inch long baguette; about 24 slices


  • Baguette about 14-inch long
  • 8 oz cream cheese, at room temperature
  • 4 oz fresh goat cheese
  • 1 large garlic clove, minced
  • ½ cup finely chopped red bell pepper (about 1 medium)
  • ½ cup finely chopped sun dried tomatoes in olive oil
  • ¼ cup finely chopped Kalamata olives
  • 2 oz finely chopped spicy salami
  • About 2 tbsp minced Italian parsley
  • About 1 tsp minced fresh thyme
  • Freshly ground black pepper
  • Salt to taste (very unlikely since there’re plenty of salty ingredients)


Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

Wednesday, July 28, 2010

Swedish Beets


Prep Time: 1 hr

Total Time: 2 days

  1. 1 Put everything except the vinegar into a medium pot and bring to a boil.
  2. 2 Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
  3. 3 Drain and cool slightly.
  4. 4 When beets are still warm (but cooled enough to handle), peel and cut into quarters.
  5. 5 Place in a quart jar or other container with a lid and pour the vinegar over the beets.
  6. 6 Note: Use glass if possible--anything plastic and some ceramics will discolor.
  7. 7 Cover the mixture and refrigerate for at least two days before serving.

Friday, July 23, 2010

Pastry Recipe

Pastry is very easy to make.

2 cups of flour
1 Tsp. salt
3/4 cups of shortening
1 Tbsp of butter
1 egg yolk
4 to 8 Tbsp. of ice water

Keep the egg white for the top of the pastry mixed with a bit of water.
After you leave the pastry in the frig for about 1 hour roll to fit pie plate.
Using pastry brush use the white of the egg to brush over the whole pie.

Monday, July 19, 2010

Mango Pie

Made a mango pie the other day. Mangoes are so juicy and flavorful right now.
Just one baked crust, then added some red currant jam on the bottom.
Slice two mangoes then topped it off with apricot jam glaze. Very good.

Time to make mango chutney.

Monday, July 12, 2010

Blueberry Time

I am going to go pick my blueberries this year as they are so easy to reach.
The local ones are ready. Here comes some blueberry muffins.

Saturday, July 10, 2010

Raspberry Jam

I made some raspberry jam and mixed some tayberries to the mix.
Don't wait to long to get your berries as the hot weather is burning them.