Bruschetta

Bruschetta

A few days ago I mentioned here that I would be posting my bruschetta recipe soon and that day has finally arrived.  

This is one of my favourites and can be eaten as a meal on its own, but we had these as appetizers once those steaks arrived at our door with my daughter's boyfriend.  

We had so much left over that I just stored the remainder in the refrigerator.  Yes. This can be eaten again the next day, however, we ended up stirring the remainder into a bowl of freshly made whole wheat pasta and had it for lunch with grilled chicken.

The secret to a perfect bruschetta is to let it sit for a good 30 to 60 minutes before serving.  The flavours of the garlic, basil and onions intensify as they infuse into the tomato's juices.  The longer it sits, the better it tastes.

Leek Stuffed Filo Triangles

Leek Filled Filo Triangles

I have recently acquired a taste for leeks.  I'm always trying to think of different ways of incorporating them into my recipes.  The other night I thought I'd take a classic recipe of my mom's, less the eggs due to my daughter's allergy and less the cheese because I'm all out.  

I was quite pleased with the outcome!  These treats were so quick and easy to make.  By the time I chopped up the onion and leeks and sautéed them, the filo was defrosted and ready for use.

These sure do make for great appetizers!  In fact, I think I'll be making them at my next wine and cheese party.

TIP:  When working with defrosted store boughten filo, put a dampened paper towel over the batch to prevent drying out and breaking as you reach for your next sheet.

Flambéed Mushrooms

Flambéed Mushrooms

My husband decided to bring a little of his talent to my blog and made these mushrooms as a side dish on Easter.  My cousin was the camera man and they had a little fun bonding in the kitchen while preparing this dish.

Serve on its own or over a bed of rice.  Yum!

Note:  When flambéing, let the flame burn out on its own.  It doesn't take long for it to extinguish.  Just turn the pan slightly on its side and the juices will put out the flame.

French Onion Soup

Do you crave soup on a cold spring day?

French Onion Soup

I just recently returned home to Toronto after 2 weeks in the sunshine state.  Florida was so nice and warm.  Lots of wind, but that's just how I like it on the beach.  I got a fabulous tan without sweating!

While away, the weather at home was incredible.  It even got as high as 28C.  Hot! Hot! Hot! is all I heard.  Since returning home, the weather is the same as when I left. Cold! Cold! Cold!

Now that I'm back home, it's freezing and it's time to cook again, however, I haven't gone grocery shopping yet.  What can I make with the bag of potatoes and onions in my cellar?  French onion soup.  I've even got Ace crackers in the pantry and some Swiss Emmenthal Cheese in the refrigerator which is a staple in our home.

This soup can also be made with Gruyere Cheese.