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Posts Tagged ‘casual’

Smoked Trout Pot Pie with Buttery Mashed Potatoes

Posted on: April 1st, 2014 by Ellen Swandiak

There’s a richness in a pot pie that cannot be equalled. And would make a wonderful offering to guests, especially those who enjoy a smoked fish in the mix. We designed this dish to be served in individual vessels, for an extra sweet presentation. Lids help it to stay warm.

Make ahead tip: To break up the prep work, boil and mash the potatoes the day before. We’ve chosen a combination of blue and gold potatoes, which create a blue-ish grey color when combined, giving this dish extra smoky appeal.

Another make-ahead tip: Remove the fish flesh from the bones—carefully and slowly so that you don’t have bones in the mix—and keep covered in the fridge till ready to cook and assemble. Patience is required! Want the quickest method? Buy de-boned fillets instead of whole fish.

Optional: add chopped black olives to the mashed potatoes for a slightly bitter twist and specks of black in the mix.

smoked trout "before" shot

Ingredient tips: Where to get your smoked trout: I picked up a couple of smoked trout from The Lobster Place in Chelsea Market, NYC. They have fabulous, party-worthy seafood selections. For bone-free fillets get pre-packaged Ducktrap River of Maine Smoked Rainbow Trout.

MAKES 8 INDIVIDUAL POTS OR ONE 9-INCH SQ CASSEROLE

smoked trout mixture for a pot pie

BOIL THE POTATOES … PREPARE THE FISH

5 blue potatoes
5 Yukon gold potatoes
butter
s + p
smoked trout
—
Peel potatoes, cut into large chunks, boil till soft. Mash potatoes with butter, s + p. Refrigerate.

While potatoes are boiling, remove the flesh from the fish carefully, avoiding the bones. Using a fork, break up the fish, remove any more bones. Cover, refrigerate till ready to use.

PREHEAT OVEN 375ºF … START FISH MIXTURE

2 1/2 TB butter
1/2 onion, minced
smoked salt
—
Cook onions in the butter and salt gently, about 7 min. Meanwhile, remove potatoes remove from fridge, and re-mash to break apart.

creamy sauce to go in smoked trout pot pie

FINISH FISH MIXTURE

1 TB butter
1/4 CUP whole wheat flour
1 3/4 CUPS half + half
zest of 1 lemon
smoked trout, broken into pieces
4 TB dill, finely chopped
1 TB capers
—
To the onions in the pan, add butter and flour, incorporate, then stir in half + half slowly. Add lemon zest. Cook for 2 min, then add the fish, dill, and capers to the mix. Fold together.

smoked trout mixture for pot pie before mashed potatoes go on

MAKE THE PIE

fish mixture
mashed potatoes
olive oil
—
Divide fish mixture into 8 pots or 9-inch sq casserole dish. Top with mashed potatoes. Drizzle the tops with olive oil. Bake for 20 min.

Turkey Wraps with Swiss Cheese & Cole Slaw

Posted on: April 1st, 2014 by Ellen Swandiak

Serving wraps at a party is one of my go-to tricks. They offer up a substantial bite, and when sliced and served with a toothpick, create an artsy statement that looks grander than the time you spent pulling it together.  These turkey wraps hosts a classic flavor combo: turkey, swiss cheese and cole slaw. These ingredients were chosen for their whiteness, that is, we are creating a menu for an all-white buffet. It really makes an impression when you see it all together. The addition of cream cheese works as a glue to hold it all together.

Here are some tips for creating a solid presentation. Make sure the cole slaw does not have excess liquid in it—squeeze out all the moisture in a sieve/coldander before spreading on the wraps, and do not overfill. The addition of Maille Dijon Originale into the cole slaw vinaigrette gives it a little more zip, be sure to add it. Alternatively, you could salt the grated cabbage and drain the liquid out before preparing, up to you.

If you’d like to see more all-white recipes for creating a striking buffet see them at this link.

makes 8 wraps, 64 pieces

MAKE THE DRESSING

1/8 CUP olive oil
1/4 CUP white vinegar
1 TB turbinado sugar
1/2 tsp Maille Dijon Originale mustard
—
Whisk ingredients together in a bowl.

GET OUT THE FOOD PROCESSOR… MAKE THE COLE SLAW

1/2 head of cabbage
—
Cut into chunks that fit into food processor chute. Grate. Toss with dressing in a bowl. Drain excess moisture. Let flavors meld in the fridge, if you have time.

turkey wraps: steps for rolling

MAKE THE WRAPS

8-inch flour tortillas
8 oz cream cheese
1 LB turkey, sliced thin
1 LB Jalsberg swiss cheese slices
cole slaw
—
Spread a thin layer of cream cheese all over one side of tortilla. Top with 1 or 2 slices of turkey leaving about 2 inches uncovered at one end. Cover turkey with swiss cheese. Spread a thin layer of cream cheese over the swiss. Spoon a thin layer of cole slaw, keeping more to the center, not edges. Roll tightly. The cream cheese works to seal the end of the wrap. Trim ends, slice the rest into 8 pieces.

Raw & Dairy Free Dip: Cashew, Zucchini, Hearts of Palm

Posted on: April 1st, 2014 by Ellen Swandiak

Inspired by my good friend who has given up all things milk-related, this dairy free dip also happens to be raw. The raw cashews provide the creamy texture, the zucchini and hearts of palm add moisture and freshness. After this you may never go back to sour cream.

Prep tip: Make sure to leave time for the cashews to soak for at least 4 hours minimum, or best overnight, and drain before you make the dip.

I have included this recipe as part of our all-white party food theme. If you like that idea, head to this link to see the entire party plan.

makes about 2 cups

GET OUT THE FOOD PROCESSOR

1 CUP raw cashews, soaked minimum of 4 hours
1 clove garlic, minced
1 tsp juice from lemon
1/2 tsp salt
1 can hearts of palm, drained, chopped
1 zucchini, peeled, chopped
—
Glutino gluten-free chips (or other chip)
—
Put all the ingredients into a food processor. Pulse until smooth, but still has texture. Refrigerate for at least an hour before serving to allow flavors to meld. Serve with chips for dipping.

Alternate serving idea: spread the dip on Pepperidge Farm thin white bread with crust removed and cut into four squares. Top with vertically sliced section of cauliflower.
raw and dairy free dip serving options

Pear Apple Mini Tarts with a Savory Twist

Posted on: March 1st, 2014 by Ellen Swandiak

Apples, pears, and figs mix with smoked almonds elevating this fruity dessert for the ultimate in sophistication. I think mini tarts are the way to go when entertaining, they look so cute in their individual dishes, and make guests feel you did something just for them. This recipe makes eight individual pear apple mini tarts, but if you don’t have the baking tins, it will make two pies, so plan accordingly.

Prepare the tarts earlier in the day and bake about an hour before you want to serve—straight out of the oven, for the most oohs and ahs. Of course, some ice cream on the top would be a sensational complement, so have some vanilla on hand, or even something with a coconut accent, or a Dulce de Leche (one of my favorite ice creams!)

I included the smoked almonds in these slightly savory mini tarts as part of the menu for our Smoky Party plan, which gives you recipes and ideas for throwing a professional-looking party. So check the link for menu planning.

MAKES 8 MINI TARTS OR 2 NINE-INCH PIES

LEAVE TIME TO DEFROST CRUSTS

Wholly Wholesome Organic Pie Dough, 2 pieces
—
Defrost pie dough—this brand requires 3 hours of defrosting, so plan ahead. When totally defrosted, unroll carefully. Cut into 4 triangles if making mini tarts.

GET OUT THE FOOD PROCESSOR… MAKE THE NUT SUGAR MIX

1/2 CUP smoked almonds
1/4 CUP natural sugar
—
Pulse nuts till crumbly. Add sugar, pulse to mix.

PREPARE FRUIT FILLING

3 apples
3 pears
4 figs
1/2 CUP natural sugar
Juice from 1 lemon
2 TB cornstarch
—
Cut apples and pears into thin slices. Finely chop figs. Toss in a bowl with sugar, lemon, cornstarch.

PREHEAT OVEN 375ºF…PREPARE THE TARTS

defrosted dough
nut sugar mixture
fruit filling
1 egg, beaten
—
Place dough in tartlet pans, letting edges hang over. Cover bottom of dough with nut/sugar mixture. Divide fruit filling between all. Fold in edges of dough, brush with egg. Sprinkle nut/sugar mix all over the top.
4 steps to creating pear apple mini tarts

BAKE THE TARTS

Bake uncovered for 30 min, cover with aluminum foil, bake additional 15 min. Let tarts cool around 20 min before serving.

Stuffed Portobellos with Cheese & Herbed Breadcrumbs

Posted on: March 1st, 2014 by Ellen Swandiak

This stuffed portobello’s flavors are not subtle. The smoked provolone cheese really adds a salty, powerful  mouthful. Cutting it into bite-sizes pieces gives it a nicer look, almost like cake, and makes it easy to serve at a party.  It’s best to use a cheese with a high-melting point, like the provolone in this dish, or else you will get a melty mess. I included this recipe in our theme for a Smoky Party plan, so head to this link to see more recipes featuring a smoky bent.

MAKES 32 BITES

PREHEAT OVEN 350ºF… PREPARE MUSHROOMS

4 portobello mushrooms
—
To clean mushrooms, wipe with dry paper towel. Remove stems, (reserve for other use, freeze if not using soon), place caps on baking sheet.

MIX THE STUFFING… BAKE

smoked provolone, cut into thin slices
—
1 1/2 CUPS breadcrumbs
herbs, minced
s + p
—
Cover entire surface of mushroom cavity with cheese slices. Toss together breadcrumbs, herbs, s + p. Liberally top cheese with mix. Bake for 35 to 40 min, till crumbs are golden and cheese is melted. Slice into 6 triangles.

RECIPE for STUFFED PORTOBELLOS with a smoky provolone cheese and topped with breadcrumbs

Quick Canape: Tortellini Bites with Smoky Paprika Oil

Posted on: March 1st, 2014 by Ellen Swandiak

An almost instant party bite—think of thIs quick canape as an adorable addition to your party display. It’s a combination of tortellini with the addition of a smoked kielbasa, and just a hint of smoky paprika oil. If you like things on the spicy side, consider adding a little cayenne pepper to the oil to give it a fiery kick. If you are making these around the holidays, the green from the arugula gives it Christmas flair.

Other uses for the Smoky Paprika Oil: We included in our  recipe for Creamy Mushroom Soup.adding it as a spiral accent. Think about also drizzling over grilled fish or chicken tenders, or mixed into salsa.

Ingredient tip: The very best place in NYC to get kielbasa is the East Village Meat Market & Deli, on 139 Second Avenue near 9th St. It’s a holdout from the times when the neighborhood was strictly Eastern European, and has that old-school charm. In case you don’t live in New York, they also ship during the colder months of the year. In this recipe, we chose the double-smoked ring. Speaking of smoky things—you can see more recipes in the Smoky Party theme on this site, and get more party ideas to make you look like a rock-star host.

MAKES ONE BITE FOR EVERY TORTELLINI & ABOUT 1/4 CUP OF THE SMOKY PAPRIKA OIL

BOIL THE TORTELLINI

1 bag tortellini
—
Cook according to directions. Drain.

FRY THE KIELBASA

kielbasa
—
While tortellini is boiling, cut kielbasa into 1-inch rounds. Slice the round into 4 triangles. Cook in hot skillet till edges are brown.

MAKE THE SMOKY PAPRIKA OIL

1/4 CUP olive oil
1 tsp Hungarian smoked paprika
1 garlic clove, minced
cayenne pepper, to taste, if desired
—
Whisk ingredients in a small bowl. (To keep: Store in small jar or squirt bottle, use up to 2 weeks.)

ASSEMBLE THE BITES

arugula
cooked tortellini
fried kielbasa triangles
smoky paprika oil
—
With a toothpick, spear one arugula leaf, one tortellini into kielbasa triangle. Using a squirt bottle, or teaspoon, dot paprika oil around dish and onto tortellini.

how to create a quick canape with frozen tortellini

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