Kathleen Rear

Herb and Cheese Tarts

Kathleen Rear

June 14, 2014

From canapés to after school snacks, puff pastry is the basis for an endless variety of recipes.

Herb and Cheese Tarts

Preheat oven to 400 degrees.

1 Puff Pastry Sheet (defrosted)
1 cup Gruyère Cheese
1/2 cup chopped Kalamatta Olives
1/2 cup Fresh Herbs (Parsley, Basil, Thyme, Tarragon)
Egg Wash (1 egg + 1 tablespoon of water: Mix well)

Slice the pastry into 3 equal rectangles and place onto a baking sheet lined in parchment paper. With the tip of a paring knife cut a line into the pastry 1/4 inch from the edge of the dough. Do not cut all the way through. This with make a rim for all the toppings to settle into when you bake it.

Brush the egg wash over the pastry and then top with the cheese, olives.
Bake for 15-20 minutes.
Add the fresh herbs.
Allow to cool slightly before slicing and serving.

Link Love

Kathleen Rear

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June 14, 2014

Could you vacation solo in Paris?
Surprising article about Parisians and how much French you really need to speak to get buy in Paris?
This awesome wedding planer specializes in elopements!
What it’s really like to own a Tesla Model S electric car via The Oatmeal.
20 Things you can do to help a new Parent.

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Cheddar Cheese Risotto

Kathleen Rear

1 comment

June 9, 2014

Nigella Lawson is usually a very good influence to me. Needless to say when I found this recipe on her blog all dinner plans screeched to halt and we had this instead.

Cheddar Cheese Risotto

1 tablespoon Butter
1 tablespoon Olive Oil
1/2 medium White Onion (finely diced)
1 1/2 cups Risotto Rice
1/2 cup white wine
4-6 cups hot Vegetable Stock
1 cup shredded Cheddar Cheese
2 tablespoons chopped Fresh Herbs

In a large saute pan heat the olive oil and butter over medium high heat. Once the butter is melted add the onion and cook until soft and translucent.
Add the risotto rice and stir to coat in the butter and oil. Add the wine and stir until it is absorbed by the rice.
Add the stock about a 1/2 cup at a time to the rice. Once one portion is absorbed by the rice add the next.
Continue until the rice is tender and cooked (About 20 minutes)
Add the cheese and stir gently until combined with the risotto.
Serve with a sprinkling of herbs over the top.

Creamy Cheese Sauce

Kathleen Rear

3 comments

June 6, 2014

Yeah, you want to make some of this pronto! Chips and dips, hot dogs, veggies…My favorite thing to use this on is a steak sandwich!

Creamy Cheese Sauce
1 cup Heavy Cream
2 cups grated Sharp Cheddar Cheese (or Swiss or Jack)
1/4 teaspoon Cayenne Pepper
Just a pinch of Salt and Pepper

Bring cream just to a boil and then add the cheese (off the heat) a small amount at a time, whisking constantly.
When all the cheese is incorporated add the the cayenne pepper.
If the mixture seems too thick, add more warmed cream a little at a time until you’ve reached your desired consistency.

Bourbon Sweet Tea

Kathleen Rear

2 comments

June 4, 2014

2 oz. Bourbon
1 oz. Lemon Juice
3 tsp. Sugar
1.5 oz Brewed Peach Tea (cooled)
5 Mint Leaves (+ more for garnish)
Add all of the above ingredients into a cocktail shaker then fill with ice.
Shake well until very cold.
Strain into a glass filled with ice.
Garnish with mint and lemon.
You can also garnish with fresh peach slices!

Do you Julibox?

The Packing Project: Episode 8

Kathleen Rear

no comments

June 1, 2014

It’s pretty much agreed upon plane food is not four star fare. Try as they might, long gone are the days where a ~~cattle~~ economy class passenger is treated to anything more than a cup of coffee or a carbonated beverage. Everything else must be purchased. The solution? Pack your own picnic!
A bagel is pretty much as sturdy as it comes, spread on cheese or peanut butter or make it into your favorite sandwich. Add a few clementines or a small apple and it’s a lovely lunch. Bring your own cheese and crackers kit with dried fruit and your fave gourmet cheese, it’s so much better! Pack mini bar sized bottles of your favorite tipple in your quart sized bag and they’ll be friendly skies indeed!
Check out the travel size gourmet goodies over on Minimus.biz for more ideas!

No Filter

Kathleen Rear

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May 30, 2014

Avocado and Cilantro Rice Bowl

Kathleen Rear

no comments

May 28, 2014

This is currently my favorite lunch. It’s quick thanks to the microwave rice and tasty due to all the goodies you get to top it with!

Avocado & Cilantro Rice Bowl

2/3 cup Brown Rice
2 tablespoons Yogurt Dressing
1/4 cup Black Beans
1/4 cup Black Olives
Handful Cherry Tomatoes
1/2 cup Fresh Avocado
Cilantro Leaves

Prepare the rice according to package instructions. Place into a bowl and spoon over the yogurt dressing. Add the rest of the ingredients and stir to combine before eating.

For the Yogurt Cilantro Dressing:
1 Cup Plain Non-Fat Yogurt
1 tablespoon Buttermilk
1 teaspoon Red Wine Vinegar
1 teaspoon finely grated Onion
1 teaspoon Garlic Powder
1/2 of a Large Avocado
Salt & Pepper
1 cup Cilantro Leaves

Place all the ingredients into the bowl of a food processor and pulse to combine. Taste for seasoning and adjust to your liking.
Store covered in the fridge for up to a week.

May Bookworm

Kathleen Rear

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May 25, 2014

City of Lost Souls by Cassandra Clare
“What have you done to my cat?” Magnus demanded… “You drank his blood, didn’t you? You said you weren’t hungry!”
Simon was indignant. “I did not drink his blood. He’s fine!” He poked the Chairman in the stomach. The cat yawned. “Second, you asked me if I was hungry when you were ordering pizza, so I said no, because I can’t eat pizza. I was being polite.”
“That doesn’t get you the right to eat my cat.”
“Your cat is fine!” Simon reached to pick up the tabby, who jumped indignantly to his feet and stalked off the table. “See?”
“Whatever.”
Lucifer: Book One by Mike Carey (Author), Peter Gross (Illustrator), Scott Hampton (Illustrator)
“Cast out of Heaven, thrown down to rule in Hell, Lucifer Morningstar has resigned his post and abandoned his kingdom for the mortal city of Los Angles. Emerging from the pages of writer Neil Gaiman’s award-winning series The Sandman, the former Lord of Hell is now enjoying a quiet retirement as the propretor of Lux, L.A.’s most elite piano bar.
But now an assignment from the Creator Himself is going to change all that.”
My Paris Kitchen by David Lebovitz
“It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.”