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La Belle Cuisine
Crispy Bacon-Wrapped Stuffed Dates
Food & Wine March
2001
Recipe by Jimmy Bradley
from 'How To Throw An Easy Party'
Food & Wine - One Year Subscription
Serves
8
16 large Medjool dates,
pitted
16 roasted almonds
Scant 1/4 cup mild goat cheese, crumbled
8 slices of bacon (about 7 ounces),
halved crosswise
Preheat the oven to 400 degrees F. Cut a lengthwise slit in the dates. Stuff
each one with an almond and about 1/2 teaspoon of the goat cheese. Pinch the
dates closed. Wrap each date securely in a piece of bacon and arrange
the dates,
seam side down, on a wire rack set on a baking sheet.
Bake the stuffed dates for about 20 minutes, or until the bacon is browned and
crisp; turn each date after 10 minutes. Serve the stuffed dates warm or
at room
temperature.
Make
Ahead: The stuffed dates can be prepared through Step 1
and refrigerated for 1 day.
Garlicky Shrimp
with Olive Oil
Food & Wine
February 2005
Recipe by Jeff Koehler
from 'Best Tapas from the Best Tapas Bars'
Food & Wine - One Year Subscription
8 first-course
servings
“La Casa del Abuelo, a tiny taberna in Madrid, is about to celebrate its
100th anniversary. Its gambas al ajillo (shrimp with garlic) are cooked in
individual earthenware cazuelitas and served with plenty of bread to dip
into the garlicky oil once the shrimp have been eaten. This dish can also
be prepared in a skillet.”
1 cup
extra-virgin olive oil
4 garlic cloves, minced
6 whole dried red chiles
1/4 cup minced flat-leaf parsley
2 pounds shelled and deveined medium shrimp
Salt
Crusty bread, for serving
In a
very large, deep skillet, heat the olive oil until shimmering. Add
the garlic, chiles and parsley and cook over moderately high heat for
10 seconds, stirring. Add the shrimp and cook over high heat, stirring
once, until they are pink and curled, 3 to 4 minutes. Season with salt
and transfer to small bowls. Serve with crusty bread.
Notes: Sprinkle the shrimp after they’re cooked with a crunchy sea salt,
like flaky Maldon salt from England or chunky Sanlucar salt from Spain.
Port-Glazed Walnuts with Stilton
Food & Wine
December 2002
Recipe by Melissa Clark
Food & Wine - One Year Subscription
Serves 12
“Encourage guests to cut off small chunks of the Stilton
and dip them in the port syrup.”
2 1/2
cups walnut halves (9 ounces)
3/4 cup sugar
3/4 cup ruby port
1/2 teaspoon freshly ground pepper
1 bay leaf
One 1-pound wedge of Stilton cheese
Preheat
the oven to 350 degrees F. Spread the walnuts on a rimmed
baking sheet and toast for 8 minutes, or until lightly browned.
Meanwhile, in a large saucepan, combine the sugar, port, pepper and
bay leaf and bring to a boil. Cook over moderate heat, stirring occasion-
ally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf.
Add the walnuts to the saucepan, stirring to evenly coat them. Using a
slotted spoon, drain the nuts very well. Line a baking sheet with parch-
ment paper and spread the walnuts on it in a single layer. Bake for 12
minutes, stirring once, or until the nuts are mostly dry; let cool.
Separate any nuts that stick together.
Meanwhile, simmer the syrup over low heat until it is thick enough to
coat the back of a spoon, about 3 minutes.
Set the Stilton on a serving platter and place the walnuts in a separate
bowl. Drizzle the port syrup over the cheese and serve with the nuts.
Make
Ahead: The nuts can be stored in an airtight container for up to 1 day.
The port syrup can be refrigerated for up to 1 day; rewarm before serving.
Roquefort-Walnut Terrine with Apple Salad
Food & Wine
October 1998
Recipe by Marcia Kiesel
from 'The Surprise of Sauternes'
Food & Wine - One Year Subscription
8 first-course servings
2 cups
walnuts (about 7 ounces)
1 pound Roquefort cheese, at room temperature
1 cup crème fraîche or sour cream
4 medium Granny Smith apples
2 tablespoons plus 2 teaspoons fresh lemon juice
1/4 cup pure olive oil
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon balsamic vinegar
Salt and freshly ground pepper
Crusty bread, for serving
Preheat
the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast for
about 10 minutes, or until lightly browned and fragrant. Let cool.
Line a 7-by-5-inch loaf pan with plastic wrap, leaving 3 inches of overhang
all around. In a large bowl, break up the Roquefort with a fork until slightly
chunky. Add the walnuts and crème fraîche and mix thoroughly. Scrape the mixture
into the loaf pan and smooth the top. Cover with the overhanging plastic wrap
and refrigerate until very firm, at least 6 hours or overnight.
Peel, core and thinly slice the apples. In a medium bowl, toss the apples
with 2 tablespoons of the lemon juice.
In a small bowl, combine the remaining 2 teaspoons of lemon juice with
the olive oil, mustard and balsamic vinegar. Season with salt and pepper.
Pour the vinaigrette over the apples and toss well.
Unmold the Roquefort terrine and discard the plastic wrap. Run a thin
knife under hot water and wipe it off, then cut the terrine into 3/4-inch-
thick slices, rinsing and drying the knife after each cut. Arrange the slices
on small plates and serve with the apple salad and bread.
Wine:
The dominating
saltiness of the Roquefort and the unctuousness
of the walnuts make an ideal contrast for the 1989 Château Lafaurie-
Peyraguey Sauternes or the 1988 Château Sigalas Rabaud Sauternes.
Click for
even MORE!
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Quick, Easy, Elegant Holiday Appetizers
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Crocked Shrimp and Cheese
Goat Cheese Appetizers Two Ways
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Marinated Black-Eyed Peas
Roquefort Dip with Apple, Endive,
and Celery Hearts
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