Wednesday, July 30, 2008
Friends passing through....
Sorry to say we missed out on Cherie and her family - too busy to squeeze it in. We'll catch you next time Cherie :)-- However, I am told Araly is coming and would love to gather on Aug 4th ( at Daybreak? Shrimp boil?). E-mail me if you are interested - almnielsen@hotmail.com
Saturday, July 26, 2008
Saturday, July 19, 2008
To the Waynes of AZ
As Promised - here is the recipe. So nice to see you again! Looking forward to the Cilantro Pesto recipe and any from the Waynes Cookbook you put together! Happy summer!
Amy
Pesto Cheese Blossom
1 (8 oz) pkg sliced provolone cheese
1 garlic clove
2 (8oz.) pkg cream cheese, room temp
~8oz. pesto
3 oz. oil-packed sun dried tomatoes (jar)
Line a medium bowl with plastic wrap, leaving enough over hang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. for the cream cheese layer, process the cream cheese and 1 garlic clove in a food processor until blended; scrape the mixture into a bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some ot the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun- dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with pita chips. This will keep in the refrigerator for up to 3 months.
Amy
Pesto Cheese Blossom
1 (8 oz) pkg sliced provolone cheese
1 garlic clove
2 (8oz.) pkg cream cheese, room temp
~8oz. pesto
3 oz. oil-packed sun dried tomatoes (jar)
Line a medium bowl with plastic wrap, leaving enough over hang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. for the cream cheese layer, process the cream cheese and 1 garlic clove in a food processor until blended; scrape the mixture into a bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some ot the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun- dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with pita chips. This will keep in the refrigerator for up to 3 months.
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