Asparagus Brunch Pockets

8 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 ounces cream cheese, softened
  
• 1 tablespoon milk
• 1 tablespoon mayonnaise
• 1 tablespoon diced pimientos
• 1 tablespoon finely chopped onion
• 1/8 teaspoon salt
• Pinch pepper
• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons butter, melted
• 1 tablespoon seasoned bread crumbs

Directions

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;
• cover and boil for 3 minutes. Drain and set aside.
• In a small bowl, beat the cream cheese, milk and mayonnaise until
• smooth. Stir in the pimientos, onion, salt and pepper.
• Unroll crescent dough and separate into triangles; place on an
• ungreased baking sheet. Spoon 1 teaspoon of cream cheese mixture
• into the center of each triangle; top with asparagus. Top each with
• another teaspoonful of cream cheese mixture. Bring three corners of
• dough together and twist; pinch edges to seal.
• Brush with butter; sprinkle with bread crumbs. Bake at 375° for
  
  • 15-18 minutes or until golden brown. Yield: 8 servings.
  
  Nutrition Facts: 1 serving (1 each) equals 194 calories, 14 g fat (5 g saturated fat), 19 mg cholesterol, 338 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Savory Tortellini Salad

Yield
6 Servings
Recipe by: the California Culinary Academy Preparation Time: 1:20

1. Cook tortellini according to package directions. Drain, rinse with cold water, and drain again. Set aside. 

2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. 

3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used), and cheese. Cover and refrigerate for 1 hour or longer to blend flavors. Serve on lettuce leaves. Boston lettuce leaves

Measure
Ingredient
12 ounces Tortellini, spinach-filled, frozen
3 tablespoons Red wine vinegar
1 teaspoon Dried basil
1 teaspoon Dijon mustard
¼ teaspoon Salt
⅛ teaspoon Ground pepper
1 clove Garlic; minced
½ cup Olive oil
¼ cup Parsley; finely chopped
3 ounces Dry salami; cut in thin strips
1 Red bell pepper; seeded and sliced
2 tablespoons Pine nuts; toasted
2 tablespoons Parmesan cheese; grated

Peanut Butter-Chocolate Chip Pound Cake

Stir a few extras into a boxed cake mix for an extra-special cake baked in a fluted tube pan.

Prep Time: 20 Min
Total Time: 2 Hr 55 Min
Makes: 12 servings
INGREDIENTS:
Cake
1 box (1 lb 2.25 oz) yellow cake mix with pudding
1 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 bag (12 oz) miniature semisweet chocolate chips (2 cups)
Icing
1/4 cup creamy peanut butter
1 bag (6 oz) semisweet chocolate chips (1 cup)
Garnish
2 tablespoons chopped peanuts

1. Heat oven to 350ºF. Generously grease with shortening and lightly flour 12-cup fluted tube pan. In medium bowl, beat cake mix, milk, peanut butter, vanilla and eggs with electric mixer at low speed 1 minute, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in miniature chocolate chips. Pour into greased and floured pan.
2. Bake 45 to 55 minutes or until toothpick inserted near center comes out clean and top springs back when touched lightly near center. Cool in pan 10 minutes. Invert onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 1/2 hours.
3. In small saucepan, melt all Icing ingredients over low heat, stirring constantly until smooth. Drizzle warm icing over top of cooled cake, allowing some to drip down sides. Sprinkle peanuts over icing.

High Altitude (3500-6500 ft): Bake 50 to 60 minutes.

NUTRITION INFORMATION:
1 Serving: Calories 475 (Calories from Fat 205); Total Fat 23g (Saturated Fat 9g); Cholesterol 55mg; Sodium 410mg; Total Carbohydrate 57g (Dietary Fiber 3g, Sugars 44g); Protein 10g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium10%; Iron 10% Exchanges: 4 Starch; 4 Other Carbohydrate; 4 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Garnishing this cake with chopped peanuts not only looks pretty, it helps your guests know that the dessert is made with peanuts - vitally important information for those with allergies. This cake is sturdy enough to slice, wrap and pack for brown bag picnics and lunches.

Peanut Butter Easter Eggs

Taste of Home Photo 16 Servings Prep: 35 min. + chilling 

Ingredients 1/2 cup butter, softened 

2-1/3 cups confectioners' sugar 

1 cup graham cracker crumbs 

1/2 cup creamy peanut butter 

1/2 teaspoon vanilla extract 

1-1/2 cups dark chocolate chips 

2 tablespoons shortening 

Pastel sprinkles 

Directions In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. 

Yield: 16 eggs. 

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. Peanut Butter Easter Eggs published in Simple & Delicious March/April 2009, p50

Merguez (Lamb Sausage)

(Kirk McKoy / Los Angeles Times)

Total time: About 1 hour, plus chilling time

Servings: This makes about 5 pounds sausage

Note: Adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman and Brian Polcyn. This recipe requires a meat grinder and sausage stuffer. Casings should be properly flushed and softened before using; consult your butcher or the packaging.

4 pounds boneless lamb shoulder, diced into 1/2 -inch pieces
1 pound pork back fat, diced into 1/2 -inch pieces
3 tablespoons kosher salt
2 teaspoons sugar
1 teaspoon hot red pepper flakes
2 tablespoons minced garlic
1 1/2 cups diced roasted red peppers
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Spanish paprika
2 tablespoons minced fresh oregano
1/4 cup dry red wine, chilled
1/4 cup ice water
About 20 feet prepared sheep casings

1. In a large bowl, combine the lamb, back fat, salt, sugar, pepper flakes, garlic, roasted pepper, black pepper, paprika and oregano and toss to evenly distribute the seasonings. Cover and chill until ready to grind.
2. Grind the mixture through a meat grinder fitted with the finest plate into a large bowl set over an ice bath.
3. Add the wine and water to the meat mixture and mix in a stand mixer using a paddle attachment, or by hand with a sturdy spoon, until the liquids are incorporated and the mixture has developed a uniform, sticky appearance, about 1 minute on medium speed.
4. Fry a small patty until done to check the flavor and seasoning (the sausage should be cooked to an internal temperature of 150 degrees). If necessary, adjust salt, pepper and other seasonings, then fry another patty and check again.
5. Stuff the sausage into the sheep casings with a sausage stuffer and twist into 10-inch links. Refrigerate up to 2 days or freeze up to 2 months until ready to cook.
Each 4-ounce serving: 344 calories; 19 grams protein; 2 grams carbohydrates; 0 fiber; 29 grams fat; 11 grams saturated fat; 83 mg. cholesterol; 563 mg. sodium.


Copyright © 2010, The Los Angeles Times

Curried lamb pasties with spicy sweet potato and tamarind

Total time: About 1 1/2 hours, plus cooling time for the filling 

Servings: Makes 6 hand pies.

Note: Harissa can generally be found at gourmet and cooking supply stores, as well as select well-stocked supermarkets. Tamarind paste is available at Asian, Indian and Latin markets, and is generally available at cooking and gourmet supply stores.
2 tablespoons butter
1 large yellow onion, chopped
1 tablespoon minced garlic
1 pound lamb shoulder chops (or 3/4 pound lamb stew meat)
2 cups chopped, peeled sweet potatoes (about 2), cut into small cubes
1 tablespoon tomato paste
1 tablespoon water
1 tablespoon harissa, or to taste
2 tablespoons red curry powder
1/4 teaspoon cayenne, or to taste
1 teaspoon crushed fennel seeds
1 teaspoon coriander
2 tablespoons seedless tamarind paste
Salt and pepper to taste
1 recipe basic savory pie dough (No. 1 or 2), chilled
1 egg, lightly beaten

1. In a large, heavy-bottom saucepan over medium heat, melt the butter. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and reduce the heat to medium-low until aromatic. Remove from heat. .
2. Trim the lamb meat from the bone into one-half-inch pieces (you should end up with about three-fourths pound). Add the lamb to the onion and garlic mix and increase the heat to medium. Cook, stirring occasionally, until the lamb is no longer pink, about 5 minutes.
3. Stir in the cubed sweet potatoes, tomato paste, water and harissa to the pan. Reduce the heat to medium-low, cover and steam, just until the potatoes begin to soften, about 5 minutes, stirring occasionally. Stir in the curry powder, cayenne, fennel seed, coriander and tamarind paste, scraping the side of the pan to incorporate any crusty bits. Cook until most of the liquid has evaporated and the potatoes are nearly soft, about 8 minutes. Season with one-half teaspoon salt, or to taste, and pepper to taste, and adjust the heat with additional cayenne if desired. Remove the pan from heat, and set aside to cool.
4. Heat oven to 375 degrees. Remove the chilled dough from refrigerator and divide into six equal-sized balls. On a clean, floured surface, press each ball into a flattened disk approximately 6 to 7 inches in diameter.
5. Going one at a time, brush the edges of each disk with beaten egg and add a one-third-cup mound of cooled lamb filling to the center. Then fold the dough over to make a half-circle, crimp edges to close and transfer to a baking sheet lined with parchment paper.
6. Brush the top of each hand pie lightly with beaten egg. Cut two steam vents in the top of each. Bake the pies until they are a deep, golden brown, about 40 minutes, rotating halfway through for even coloring.

Analyzed using basic savory pie dough No. 1. Each of 6 servings: 682 calories; 18 grams protein; 61 grams carbohydrates; 5 grams fiber; 41 grams fat; 20 grams saturated fat; 139 mg. cholesterol; 4 grams sugar; 738 mg. sodium.

Copyright © 2010, The Los Angeles Times

Basic savory pie dough No. 1

Total time: 15 minutes, plus freezing and chilling times
Servings: Makes enough dough for 1 double-crust (9-inch) pie or 6 individual hand pies

1/2 cup lard or vegetable shortening
1/2 cup (1 stick) butter
2 2/3 cups (11 1/2 ounces) flour
1 teaspoon salt
5 tablespoons cold water

1. Freeze the lard and butter until solid, at least one hour (up to overnight).

2. In a large mixing bowl, mix together the flour and salt. Using the coarse side of a grater, grate the frozen lard and butter into the flour. (If the lard or butter begins to stick, dust the grater lightly with flour).

3. Sprinkle the cold water over the mixture, a little at a time, mixing with a fork, until it just begins to form a rough clump. Handling as little as possible, press the dough into a disk. Wrap the dough tightly and chill in the refrigerator for at least 20 minutes, up to overnight.

Each of 6 servings: 492 calories; 6 grams protein; 42 grams carbohydrates; 2 grams fiber; 33 grams fat; 17 grams saturated fat; 57 mg. cholesterol; 0 sugar; 391 mg. sodium.

Basic savory pie dough No. 2 (cream cheese)

Total time: 15 minutes, plus chilling timeServings: Makes enough dough for 1 double-crust (9-inch) pie or 6 individual hand pies
1 (8-ounce) container cream cheese, at room temperature
1 cup (2 sticks) butter, at room 1/4 cup cream
1 teaspoon salt
2 2/3 cups (11 1/2 ounces) flour

1.In a large bowl, beat together the cream cheese and butter until light and fluffy, then stir in the cream and salt until combined.

2. Stir in the flour, a little at a time, using a fork. Handling as little as possible, shape the dough into a disk. Wrap the dough in plastic wrap and refrigerate until chilled and firm, at least one hour, up to overnight.

Each of 6 servings: 638 calories; 9 grams protein; 44 grams carbohydrates; 2 grams fiber; 48 grams fat; 29 grams saturated fat; 137 mg. cholesterol; 1 gram sugar; 518 mg. sodium.

Rustic goat cheese and roasted vegetable tart

Total preparation time: 1 hour 10 minutes

Note: Save time by using a ready-made refrigerated pie crust (not the ones found in tins). But you can also use your favorite patebrisee recipe to make an unbaked pie crust.

Nonstick cooking spray
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 pound assorted mushrooms, sliced into small equal pieces
2 shallots, thinly sliced
2 plum tomatoes, seeded and diced
1 red bell pepper, diced small
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
4 ounces goat cheese, room temperature
3 ounces cream cheese, room temperature
1 tablespoon freshly grated Parmesan cheese
2 eggs
1 (15-ounce) package refrigerated pie crusts for 2-crust 9-inch pie
Set a rack in the center of the oven and heat the oven to 450 degrees. Spray 2 baking sheets with nonstick cooking spray.
Combine the zucchini, squash, mushrooms, shallots, tomatoes, bell pepper, thyme and oregano in a large bowl. Stir in the oil to coat the vegetables and sprinkle with salt and pepper to taste.
Pour the vegetables into a large roasting pan in a single layer and roast until the vegetables are softened, 15 minutes.
While the vegetables are roasting, combine the goat, cream and Parmesan cheeses in the bowl of an electric mixer. Add 1 egg and mix on high until smooth, 2 minutes.
Unwrap the pie crusts and place 1 on each baking sheet. Repair any tears in the dough. Divide the cheese mixture between the crusts, spreading it to within 2 inches of the edges. Spread the vegetables on top of the cheese filling, dividing them between the crusts. Fold in the sides of the crusts to the middle (they won't reach the center) so that each fold overlaps the last slightly to form a rustic-looking tart. Pinch the overlapping edges to seal. Beat the remaining egg and brush it on the crusts to coat.
Bake the tarts until the crusts are golden brown, 20 minutes.
8 main course servings or 16 side servings. Each of 16 servings: 251 calories; 161 mg sodium; 38 mg cholesterol; 18 grams fat; 6 grams saturated fat; 17 grams carbohydrates; 6 grams protein; 1.15 grams fiber.

Copyright © 2010, The Los Angeles Times