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Antipasti Salsa

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is a different sort of "salsa" this one is made with dry Salami and artichoke hearts!


Antipasti Salsa with dry salami, artichoke hearts and provolone!
Antipasti Salsa

Antipasti Salsa
Adapted from:  dip it!
By Rick Rodgers

1 ½  T red wine vinegar
1 clove garlic, pressed
¼ c olive oil
1 10 oz package frozen artichoke hearts, thawed and cut into small pieces 
1 red bell pepper, roasted, peeled and minced
2 medium celery ribs with leaves, minced
2 T chopped fresh basil
1/8 t crushed red pepper
½ c (2 oz) Italian salami, minced
½ c (2 oz) provolone cheese, minced

¼ c pine nuts, toasted
salt to taste

Baquette slices, Crosstini or pita chips for serving

Combine the vinegar and garlic in medium bowl. Gradually whisk in the oil. Add artichoke hearts, red bell pepper, celery, basil and crushed red pepper.



 




Cover and chill 1 hour or if making in advance, up to 2 days.









When ready to serve, stir in the salami, cheese and pine nuts. Season with salt. Transfer to a serving bowl, serve chilled with a small spoon for scooping.


Serve with bread of choice!

If you have a desire to make Crosstini, here you go! This is also provided by Rick Rodgers.

Crosstini
400 degree oven

1 baguette or baguette shaped Italian bread sliced ¼ inch thick
olive oil

Place bread slices on baking sheet, brush with olive oil. Bake until golden, about 10 minutes. If using 2 pans, rotate pans, at about 7 minutes. Continue baking until golden.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

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Hearth and Soul @ a moderate life
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Creamy Polenta, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I am a Polenta fan, having fallen for it during my years working in downtown Vancouver USA. Usually a couple times a month my co-workers and I would go to Andrew's, a small, made from scratch lunch cafe, across the street from the Courthouse.

They served Polenta in many forms, each dish presented was delicious. Andrew's is now closed, the owner has gone on to be a caterer. But my memory of enjoying the food is clear as a bell. I am fortunate to have their cookbook!








I have cooked Polenta the old fashion way, and did just fine. My dutch oven was perfect for that task, no scorching or other problems. But I came across this great technique in The Italian Slow Cooker, and want to give it a try. This is a simple, no stirring way to go.







Creamy, made in part with part whole milk,  then
Parmesan cheese is stirred in before turning out  to cool. I had never used milk as part of the liquid, so this was new for me. The milk makes a softer Polenta.

 


Basic Polenta
adapted from:  The Italian Slow Cooker
by, Michele Scicolone

 
1 c coarsely ground yellow cornmeal, preferably stone ground
1 1/2 t salt


5 c water, or combination of water/broth/milk (I used 2 c milk, 3 c water)

In a large slow cooker, stir together cornmeal, salt and water/combination of liquids.

Creamy Polenta, a slow cooker recipe.
Creamy Polenta, a slow cooker recipe.


Cover and cook 2 hours on high.

Stir the polenta.

If too thick, add a little milk, water or broth. Cook for 30-60 minutes more or until thick and creamy. Serve hot.

Variations:  use all broth, stir in 2 T olive oil before serving, stir in 1/2 c grated cheese before serving.
You may mold the Polenta in a shallow pan for slicing and browning, if desire.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post is being shared with:

Cookbook Sundays @ Brenda's Canadian Kitchen
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