Archive for February, 2012
Posted by patandkrislarkin in Cooking and Baking on February 29, 2012
OK Picture this: you’re sitting at a quaint little sidewalk bistro in one of the quaint little coastal towns in Southern California. You sip on your class of wine as you watch the people parade up and down the street. The lighting just perfect with the sun filtering through the massive Ficus trees lining the street, warming the otherwise cool ocean breeze. Finally your order arrives . . . giant shrimp wrapped in prosciutto, sitting on Roma tomatoes and fresh mozzarella cheese, topped with creamy pesto sauce. Life just got a lot better!
My husband, Pat and I first tasted this delightful dish under the circumstances I just described for you. Since that first tasting, this has been one of my favorite appetizers on the planet. Every time I taste this delicacy, I am instantly transported back to that scene in the little beach town. Come and enjoy that little beach town with me . . . through their food!
PROSCUITTO SHRIMP CAPRESE APPETIZERS
PREP: 15 minutes
ROASTING TIME: 10 MINUTES
OVEN TEMP: 375 DEGREES
SERVES – 5 (2 SHRIMP EACH)
Ingredients:
10 JUMBO RAW SHRIMP PEELED (TAILS INTACT) AND DEVINED
8 OUNCES PROSCUITTO
8 OUNCES FRESH MOZZERELLA
3 ROMA TOMATOES
SALT AND PEPPER TO TASTE
1 RECIPE OF PESTO
Directions:
- Place shrimp in shallow dish and add salt, pepper, and extra-virgin olive oil. Toss shrimp to coat evenly.
- Cut prosciutto length-wise for a total of 10 strips, then wrap each shrimp with the prosciutto strips.
- Place prepared shrimp in a single layer on a baking sheet
- Bake for 10 minutes until shrimp turns pink
- Remove from oven – let rest for 5 minutes
- Serve over slices of fresh mozzarella and sliced Roma tomatoes
- Add a generous dollop of pesto sauce
- Arrange the shrimp appetizers on a platter, and don’t forget to put out a small empty bowl near the shrimp platter to collect the tails.
This recipe is easy to make for larger groups.
I don’t have to hope . . . I know you will enjoy this recipe!
Thank you for reading!
Kris
For more ideas for menus and great get-a-ways visit my web site at: www.TheLarkInn.com
TOMATO BASIL DIP
Posted by patandkrislarkin in Cooking and Baking on February 28, 2012
Here is another REALLY simple but great tasting recipe. I found my Tomato Basil Dip recipe while I was pouring through my recipes getting ready for our “Appetizers to Die For” cooking class at The Lark Inn last weekend. Not only is it easy to prepare and tastes good . . . it is also different. It’s not the same old dip that everyone is used to having in some variation or another . . . it’s unique. Bring your Tomato Basil Dip to a gathering and you’ll be the talk of the party!
Enough of my blabbing. Let’s get down to business:
TOMATO BASIL DIP
PREP: 10 MINUTES
CHILLING TIME: 30 MINUTES
SERVES – 10 OR MORE
Ingredients:
1 CUP MAYONNAISE
½ CUP SOUR CREAM
½ CUP FRESH BASIL
1 TABLESPOON TOMATO PASTE
1 TABLESPOON LEMON ZEST
ASSORTED FRESH VEGETABLES
Directions:
Stir together first 5 ingredients. Cover and chill at least 1 hour or up to 2 days.
Serve with fresh vegetables.
ENJOY!
Thank you for reading!
KRIS
If you would like more information about my cooking classes or would like to customize your own cooking class party, visit our website!
ROASTED OLIVES
Posted by patandkrislarkin in Cooking and Baking on February 27, 2012
The weekend is over and we had a super fun one with our guests. We hosted two private Cooking Parties at The Lark Inn on Friday and Saturday night. Friday, we named “Appetizers to Die For”. The entire class was just easy to make appetizers. Saturday was an Italian Celebration . . . a complete meal from appetizers to decadent dessert. In my next several postings, I will share several of these recipes with you.
I always like to have an appetizer ready for my guests when they arrive and my roasted olives are a great one for many reasons: first, they are easy and don’t take very long, second, with the herbs and spices in them when you roast them you can’t help but make everything smell wonderful. Also, their presentation is really great with all the different colors . . . . it plates very nicely and the most important . . . people LOVE them!
So let’s go!
ROASTED OLIVES
PREP: 10 MINUTES
ROASTING TIME: 15-20 MINUTES
RESTING TIME: 10 MINUTES
OVEN TEMP: 425 DEGREES
SERVES: 15 PEOPLE
INGREDIENTS :
1 pint (2 cups) grape or cherry tomatoes
1 cup Ripe Pitted Olives
1 cup Greek Kalamata Pitted Olives
1 cup Garlic Stuffed Spanish Olives
1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme
8 whole garlic cloves, peeled
¼ cup olive oil
¼ teaspoon freshly ground black pepper
Directions:
- Heat oven to 425 degrees
- In a medium bowl, combine all ingredients; mix well.
- Transfer mixture to a 15 X 10 inch jelly roll pan.
- Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly.
- Cool on the Pan
- Transfer to a shallow bowl.
- Serve at room temperature with a toasted baguette slices or crackers
Lark Inn Tip:
If you can find them, fresh herbs such as rosemary, thyme or basil look great as a garnish. If you have trouble finding the specified olives, feel free to use any combination that appeals to you.
Roasting olives is a fun and simple technique that gives them a slightly chewy outside and a dense flesh transforming them into a truly unique bite. The addition of tomatoes, whole garlic and herbs de Provence adds color, texture and added flavor to a mixture of glossy black ripe olives, brightly flavored Kalamatas and briny green olives stuffed with garlic. We like to serve this starter with toasted baguette slices, crackers, pita bread or just by themselves with skewers to make it easy to pick them up and pop them into your mouth. Note: herbs de Provence is a dried herbal blend of rosemary, basil, sag, thyme, summer savory and lavender. It can be found at larger grocery stores or online. If you have trouble finding it, just make your own mix of a few of the designated dried herbs that you have on your panty shelf. It will be delicious!
I hope you and your guests will enjoy these roasted olives as much as we have!
Thank you for reading!
Kris Larkin
To learn more about my scheduled cooking classes or to create a custom cooking class of your own visit our website.
APPLE CHEESE BALL
Posted by patandkrislarkin in Cooking and Baking on February 15, 2012
OK . . . OK . . . I KNOW . . . CHEESE BALL . . . REALLY?!?!? YES REALLY! This Cheese ball (apple) is great tasting and . . . it’s fun to make! I love to have it ready at the beginning of my cooking classes or at a social gathering. I just serve it with some wheat or multi-grain crackers . . . . really, almost anything will go well with it. It works great to have something there that my guests can “nosh” on while they are waiting . . . for whatever they’re waiting for.
We made this in our Lark inn Cooking Class last October and it was a big hit. Enjoy!
PREP: 15 MINUTES
CHILLING TIME: 2 HOURS
SERVES – 10 TO 12 APPETIZER SERVINGS
Ingredients:
8 OUNCES WHITE CHEDDAR CHEESE, SHREDDED
1 (8-OUNCE) PACKAGE CREAM CHEESE, SOFTENED
1/8 TEASPOON GROUND RED PEPPER
SMOKED PAPRIKA
1 ½ INCH CINNAMON STICK
1 BAY LEAF
Directions:
- 1. Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
- 2. Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
- 3. Coat ball heavily with paprika; cover and chill 1 hour
- 4. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers or Cheddar-Pecan Shortbread leaves.
If this was interesting to you, visit my web site and check out a cooking class that works for you.
Thanks for reading!
Kris
GARLIC BREADSTICKS
Posted by patandkrislarkin in Cooking and Baking on February 6, 2012
This is recipe we prepared in my January “Start your New Year Healthy!” cooking class at our guest house in The Flint Hills of Kansas; The Lark Inn
PREP: 15 MINUTES
BAKING TIME: 18 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 6
POINTSPLUS VALUE: 5
Ingredients:
2 TABLESPOONS OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
3 CLOVES GARLIC, MINCED
½ TEASPOON SALT
1 12-OZ LOAF WHOLE-GRAIN ITALIAN BREAD
¼ CUP FINELY CHOPPED FRESH PARSLEY LEAVES
Directions:
- 1. Preheat oven to 350 degrees. In a small saucepan, combine oil, butter, garlic, and salt. Heat over medium-low heat until butter is melted; remove from heat.
- 2. Cut the bread in half lengthwise, then cut each half crosswise into 3 pieces. Then cut each piece into four ½ inch sticks. Brush the breadsticks with the garlic-infused mixture. Sprinkle with parsley, and place on a baking sheet. Bake until the edges are golden brown, about 18-20 minutes.
Nutrition per serving: 200 calories, 9g fat, 26g carbs, 2g fiber, 4g protein.
For more information about our recipes and gourmet cooking classes, visit my website.
Thank you for reading!