This is adapted from the blog Baking Obsession. I recommend seeing their blog for detailed instructions and beautiful pictures.
I used a 24″ long Italian bread (baguette) from our local Shoprite. I doubled the filling. There was enough left over to fill another bread, however, we just ate it on crackers.
8 oz. cream cheese, at room temp.
4 oz. goat cheese
1 large garlic clove, crushed
1/2 cup finely chopped bell pepper (about 1 medium) – pick your color
1/4 cup finely chopped sun dried tomatoes in oil
2 Tbsp. finely chopped Kalamata olives
2 oz. finely chopped Genoa salami
2 Tbsp. minced fresh parsley
1 tsp. minced fresh thyme
freshly ground black pepper
In a mixer, beat cream cheese until smooth. Beat in goat cheese and garlic. Stir in remaining ingredients.
Slice off the ends of the baguette. Using a long thin knife and working from both ends, hollow the baguette, leaving a 1/2-inch thick crust all around. If working with a very long bread, cut it into 6-inch pieces to hollow.
Working from both ends stuff the baguette. The recipe recommends using a shot glass to stuff the baguette but I had better luck with small spoons.
Wrap the bread tightly in plastic wrap and refrigerate for at least 2 hours and up to two days (oops we just cut the bread). Right before serving, slice into 1/2-inch thick slices.
From Barefoot Contessa How Easy is That?
1 pound salmon filet
salt & black pepper
2 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1/4 cup minced scallions, white & green parts
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
2 Tbsp. white wine
Preheat oven to 425℉
Place salmon in a roasting pan, season with salt & pepper.
Whisk together olive oil and lemon juice, pour over salmon and let stand while you chop the herbs — about 15 minutes.
Chop scallions & herbs. Sprinkle over salmon. Pour a little wine around fish. Bake 10-12 minutes, until almost cooked in thickest part. Cover with foil and let rest 5 minutes (more for a bigger piece of fish).
Serve with lemon wedges.
Adapted from The Joy of Cookies by Sharon Tyler Herbst. New York: Barron’s Educational Series, Inc., 1987.
These cookies are a favorite in our house. Crispy and flavored with lime, nutmeg and cinnamon. Yummy.
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3/4 cup butter, softened
1 cup sugar
finely grated zest of 2 limes
3 Tbsp. lime juice
1/3 cup sugar mixed with 1/4 tsp. each of nutmeg and cinnamon for topping.
Preheat oven to 350℉. Grease 3-4 large baking pans.
In a medium bowl, combine flour, baking powder, salt and spices.
In a large mixing bowl, beat butter, sugar and lime zest until light and fluffy. Gradually beat in lime juice. Stir in flour mixture, 1/2 cup at a time.
Place sugar-spice mixture in a small bowl.
Roll rounded spoonfuls of dough into 1-inch balls. Roll the balls in the sugar-spice mixture. Arrange 1 inch apart on baking sheets. Use a decorative cookie stamp or bottom of a glass to flatten balls. (I use a meat tenderizer)
Bake 13-16 minutes, until deep golden brown on the bottom. Cool on racks. Store in an airtight container at room temp. for 1 week. May be frozen for longer storage.
Another list of ingredients.
Crushed garlic cloves
Extra virgin olive oil
salt & pepper
grated Parmesan or Romano cheese
Toss the broccoli with the lemon zest, crushed garlic and olive oil. Sprinkle with salt and pepper.
Place on baking sheet and bake until done. Toss with lemon juice to taste and sprinkle with grated cheese.
I usually make this at Christmas so the oven temperature has to accommodate whatever else is cooking.
A great choice would be 425℉ for about 20 minutes.
This year we had 20 people for dinner. I made 3 pounds of broccoli, used the zest of one lemon and the juice of two large lemons and about 1/2 cup olive oil.