Pantry Diaries » vegetarian appetizer http://www.pantrydiaries.com Just another WordPress weblog Wed, 02 Nov 2011 16:07:09 +0000 en hourly 1 http://wordpress.org/?v=3.1.1 Spinach, Mushroom and Cheese Bread; For Lack of a Better Name! http://www.pantrydiaries.com/2011/10/02/spinach-mushroom-and-cheese-bread-for-lack-of-a-better-name/ http://www.pantrydiaries.com/2011/10/02/spinach-mushroom-and-cheese-bread-for-lack-of-a-better-name/#comments Mon, 03 Oct 2011 00:50:02 +0000 Shelly Perry http://www.pantrydiaries.com/?p=3705

It’s not really bread.

It’s dough from my favorite pizza place spread with veggies and cheese and egg.

I happened to have these items in the fridge.

I sauteed the spinach and mushrooms with some crushed garlic and olive oil.

While the bread is raising let the sautee mixture cool and whisk together two eggs; reserve 2 TBSPN to brush on the loaf after you roll it.

Spread the mixture evenly being sure to go all the way to the ends.

Roll the loaf and cover with the egg wash.

Some of the mixture may seep out, try to contain it.

Bake at 350 degrees for about 30 minutes or until deep goden brown.

I tried to get photos of the finished product but this was devoured in minutes.

It is great for kids lunches, a travel meal or anytime you want a filling, satisfying treat; hot or cold.

Warm this up sliced in the oven like toast and the edges get crispy. Just delicious!

]]> http://www.pantrydiaries.com/2011/10/02/spinach-mushroom-and-cheese-bread-for-lack-of-a-better-name/feed/ 0 Artisan Goat Cheese and Lavender Honey with Fresh Baked Flatbread at Tavern On Rush in Chicago! http://www.pantrydiaries.com/2010/10/22/artisan-goat-cheese-and-lavender-honey-with-fresh-baked-flatbread-at-tavern-on-rush-in-chicago/ http://www.pantrydiaries.com/2010/10/22/artisan-goat-cheese-and-lavender-honey-with-fresh-baked-flatbread-at-tavern-on-rush-in-chicago/#comments Fri, 22 Oct 2010 04:03:56 +0000 Shelly Perry http://www.pantrydiaries.com/?p=2456 036flatbread with honey and lavender

The Tavern on Rush in Chicago’s Gold Coast is where Chef John Gatsos creates this simple but outstanding flatbread and cheese appetizer.

TAVERN FLATBREAD: Chef’s daily selection of artisan cheese served with freshly baked flatbread and a side of lavender honey.

032Tavern on Rush flatbread

Lavender honey with seasoned goat cheese is perfect.

033tavern on rush flatbread

Warm and fluffy, doughy and lightly seasoned with fresh parsley, this flatbread melts in your mouth.

034tavern on rush flatbread with honey and lavender

A picture is worth a thousand words and on this gorgeous sunny day one photo just wasn’t enough!

035tavern on rush flatbread with honey and lavender

Indulge my prediliction for photos of beautiful food!

037tavern on rush honey and lavender flatbread

038tavern on rush lavender and honey flatbread

040tavern on rush flatbread with honey and lavender

041tavern on rush flatbread with lavender and honey goatcheese

042goat cheese at tavern on rush with lavender and honey

043goatcheese with lavender and honey at tavern on rush

044tavern on rush goatcheese with lavender and honey

045goatcheese at tavern on rush

046 goat cheese at tavern on rush

047goat cheese with lavender and honey at tavern on rush

048tavern on rush goat cheese and flatbread with lavender and honey

]]> http://www.pantrydiaries.com/2010/10/22/artisan-goat-cheese-and-lavender-honey-with-fresh-baked-flatbread-at-tavern-on-rush-in-chicago/feed/ 0 Crispy Red Skin Potatoes with Tahini Sauce http://www.pantrydiaries.com/2010/02/23/crispy-red-skin-potatoes-with-tahini-sauce/ http://www.pantrydiaries.com/2010/02/23/crispy-red-skin-potatoes-with-tahini-sauce/#comments Wed, 24 Feb 2010 00:18:49 +0000 Shelly Perry http://www.pantrydiaries.com/?p=1166 008 red skin potatoes with tahini sauce PD

Having a recipe that you can make quickly and get right everytime is a great skill to master.

Red skin potatoes are a great side dish for so many dishes and these are great alone; as a treat.

I have made these for appetizers and as a snack to go with cocktails.

These are like a dressed-up version of potato skins minus the huge calorie count!

They take about 30 minutes from washing the potatoes to serving them. So you can whip them up in a jiff if need be.

011 Red skin potatoes with Tahini sauce PD

Tahini Sauce

Tahini sauce is made from tahini – a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.

Ingredients:
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
Preparation:
In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt.

Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

012 Red skin potatoes with tahini sauce PD

I washed and quatered about 12 medium sized organic red skin potatoes

Saute in about 1/4 cup of olive oil

I added about 10 shakes of red pepper flakes and 4-5 pinches of dried rosemary

I let this cook until the potatoes became browned

I then removed them from the frying pan and wrapped them in aluminum foil and placed them on a cookie sheet in a 450 degree oven for about 15 minutes.

Salt to taste

Top them off with the tahini sauce and serve.

015 Red skin potatoes with tahini sauce

Enjoy!
016 red skin potatoes with tahini sauce

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