Thursday, October 28, 2010

Fish with Boursin Cheese and Tomato Sauce

I love fish but I do not make it often enough. But now that I've found this recipe, I think I will be making it frequently! I was looking for a dish to use up some of the Boursin I have on hand - I buy the 3-pack at Costco and just haven't used it up fast enough. Now I have a reason to buy Boursin, and not just for crackers! This fish is super delicious and it's fancy enough for a dinner party but easy enough for a weeknight. (Pictured above with garlic-herb orzo pilaf and bacon-maple brussels sprouts.)

Start by brushing olive oil on the bottom of a 9x13" baking dish. Arrange the fillets in the dish,

and then dry the tops with a paper towel. I used tilapia since I had it on hand - you could also use cod or another white fish. Now spread on the Boursin, which is easier said than done. I had to use a combination of a knife and my fingers!

Top the fish with the tomatoes - I pureed mine first because I don't like chunks...

Then sprinkle on the parmesan cheese.

Bake the fish for about 20 minutes or until it flakes easily with a fork. The time may vary depending on the thickness of your fish fillets.

Find more ideas at Cooking Thursday, Foodie Friday, Food on Fridays and Friday Food, Ingredient Spotlight.

Fish with Boursin Cheese and Tomato Sauce

1 tsp. olive oil
1 pounds fresh white fish fillets (tilapia, cod, etc.)
1/4 cup Boursin cheese with herbs, room temperature (about 1/2 of a 5.2 oz. pkg.)
1 - 14.5 oz. can diced tomatoes with garlic and onion, drained
2 Tbsp. shredded Parmesan cheese

Brush olive oil into baking dish to coat bottom. Arrange the fish fillets in the dish and dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Sprinkle with Parmesan cheese. Bake, uncovered, at 400 degrees for 20 minutes or until fish flakes easily with a fork. Serves 4.

Monday, October 25, 2010

Garlic-Herb Orzo Pilaf

I love finding new ways to liven up side dishes. I'm all for regular rice pilaf but this kicks it up a notch - and I love the addition of orzo. Orzo is such a fun little pasta, don't you think?

Start by peeling and slicing the garlic.

Heat the oil in a large skillet over medium high heat and add the garlic

cooking and stirring for 2 minutes. Then add the rice

and the orzo

and continue to cook and stir for 4-6 more minutes until the grains are toasty. Then add the broth

and the water and bring the mixture to a boil. Reduce the heat, cover, and then simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Stir in the green onions,

the basil and the parsley.

(This recipe calls for fresh herbs - I think it would be even more delicious if you have fresh. I used dried for convenience.)

Stir will to incorporate the herbs and serve hot. Get more ideas at Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesday at the Table , Tasty Tuesday and What's Cooking Wednesday, Ingredient Spotlight.

Garlic-Herb Orzo Pilaf

8 garlic cloves, peeled and sliced
1 Tbsp. olive oil
1/2 cup uncooked orzo
1/2 cup uncooked long grain rice
1 - 14 1/2 oz. can chicken broth (or 1 3/4 cup)
1/3 cup water
3 green onions, thinly sliced
1/3 cup thinly sliced fresh basil leaves (or 1 tsp. dried)
1/4 cup minced fresh parsley (or 3/4 tsp. dried)
1/4 tsp. salt

In a large skillet, heat oil and cook garlic over medium high heat for 2 minutes. Add orzo and rice; cook 4-6 minutes longer or until lightly browned, stirring often.

Stir in broth and water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt. Serves 4.

Thursday, October 21, 2010

Pumpkin Cake Roll

For quite some time, I've wanted to try to make a cake roll but I imagined them to be too tricky. It's not! It's fun, too, and amazingly tasty. And it looks really impressive so your guests will be wowed by your culinary prowess. This has given me confidence to try other cake roll versions, but fall is the perfect time to make the pumpkin roll.

Start by beating the eggs in a large mixing bowl for about 5 minutes. Then gradually add the sugar

and beat until lemon-colored. Add the lemon juice and the pumpkin

and mix until combined. In a small bowl, combine the flour, baking powder, salt, cinnamon

and nutmeg.

Fold the flour mixture into the pumpkin mixture.

Grease your jelly roll pan (this is just a 10x15 cookie sheet with rims) then line it with wax paper or parchment paper, and grease the paper (I used non stick cooking spray). I used my Pampered Chef baking stone bar pan, so I didn't grease the pan first.

Pour the batter into the prepared pan

and spread it to cover the pan (it will be thin).

If you're using nuts, sprinkle them over the cake batter now. Bake for 15 minutes. While it bakes, get your tea towel ready - place it on the counter and put a dusting of powdered sugar on it.

When the cake comes out of the oven, immediately invert the cake onto the towel then remove the paper.

The inversion of the cake is the trickiest part. Be decisive! Here's what happens when you're not:

(I then made a second cake and gave myself a pep talk before inverting it!)

Now roll up the cake IN THE TOWEL starting with the short end.

Let it cool in the towel.

While it cools, make the filling by beating the cream cheese, vanilla, butter and powdered sugar

until smooth. When the cake is cool, carefully unroll it,

and place dollops of the filling over it.

Spread the filling to within about 1 inch of the edges.

Now roll it up again, this time without the towel.

My edges weren't perfect, so I trimmed them a bit.

Place on your serving plate. (If you're not serving right away, this cake freezes beautifully. Wrap in cling wrap, then foil, and freeze for up to a month. Place it in the refrigerator the morning you want to serve it, or let it thaw on the counter for 1-2 hours.)

Dust the cake with powdered sugar

and enjoy!

Get more inspiration at the Ultimate Recipe Swap, Foodie Friday, Friday Food , Food on Fridays and Sweet Sunday.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup chopped walnuts, optional
6 oz. cream cheese, softened
1 cup powdered sugar
2 Tbsp. butter, softened
1/2 teaspoon vanilla extract

In a large mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice and beat until combined.

In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Grease a 15x10x1 inch jelly roll pan; line with waxed or parchment paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with powdered sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired. Serves 10.

Monday, October 18, 2010

Pumpkin Cake

Once we've turned from summer to fall, I start to think of all things pumpkin. I've never met a pumpkin-inspired recipe I didn't like, and this cake is one of my favorites. I even have friends who have come to expect its appearance at a fall get together every year.

This cake is SO easy - it starts with a yellow cake mix and because the pumpkin makes it so moist, you don't even have to add any oil, shortening or butter! It's practically health food...

Combine the cake mix, eggs, water, baking soda

pumpkin pie spice

and pumpkin

in a large mixing bowl and beat on medium speed for 4 minutes.

Pour the batter into a greased bundt pan

and bake for 40-45 minutes.

Cool in the pan for 10 minutes then remove from the pan and cool completely on a wire rack.

I love using my fleur de lis pan for this cake - it looks so elegant!

If you want you can just dust the cake with powdered sugar but I love it with a bit of cream cheese frosting. For that, beat the cream cheese til smooth, then add the vanilla and the powdered sugar.

If you need to add a teaspoon or so of milk to make it more creamy, go ahead, but don't let it get too runny. Frost the top part of the cake.

I love to garnish this cake with crystallized ginger. I just chop it up into little pieces

and then sprinkle it on the frosting.

Beautiful and delicious! Get more recipes at Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday , Tuesday at the Table and What's Cooking Wednesday.

Pumpkin Cake

1 yellow cake mix
2 eggs
1 15 oz. can pumpkin
1/4 cup water
2 tsp. baking soda
2 tsp. pumpkin pie spice

4 oz. cream cheese, softened
1 tsp. vanilla
1 cup powdered sugar
1-2 tsp. milk
3-4 Tbsp. chopped crystallized ginger

Combine cake mix, eggs, pumpkin, water, baking soda and pumpkin pie spice in a large mixing bowl and beat on medium speed for 4 minutes. Pour into a greased bundt pan and bake at 350 for 40-45 minutes. Let cool in the pan for 10 minutes then carefully remove to cool completely on a wire rack.

For frosting, beat the cream cheese til smooth. Add the vanilla, powdered sugar and milk and mix until frosting consistency. Frost the top of the cake and garnish with chopped crystallized ginger.

Serves 10-12.

Thursday, October 14, 2010

Apple Dumpling Cake

Well, I've gotten over missing summer and am now ready to embrace fall. I really love all four seasons; each has different things I look forward to, especially culinary-wise. For fall, it's apples and pumpkins, soups and stews. I had one "go-to" apple cake, but I'm glad to have found another. (And stay tuned for the pumpkin recipes next week!)

Start by preparing the apples. I used golden delicious. Core,


and slice them,

then place them in a lightly greased 9x13 dish. Sprinkle with cinnamon

and brown sugar.

For the batter, combine the flour, sugar, applesauce, salt, baking powder, oil and eggs

and stir just until combined. Pour the batter over the apples

then sprinkle with cinnamon. Bake for 40-45 minutes or until the top is puffed and golden brown.

Serve warm with vanilla ice cream. Welcome, autumn!

Get inspired at Cooking Thursday, Foodie Friday, Friday Food and Food on Fridays.

Apple Dumpling Cake

3 pounds apples - peeled, cored and sliced
1/2 tsp. cinnamon
2 Tbsp. brown sugar
2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
1 tsp. salt
2 eggs, slightly beaten
1/2 cup vegetable oil
1/2 cup applesauce
1 teaspoon cinnamon

Place sliced apples in lightly greased 9x13 baking dish. Sprinkle with 1/2 tsp. cinnamon and brown sugar. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil; pour on top of apples. Sprinkle with 1 tsp. cinnamon. Bake at 350 for 40 to 45 minutes, or until topping is puffed and golden brown. Serves 12.
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