Thursday, September 6, 2018

Broccoli & Cheese Strudel Recipe

Anyone who has known me for a long time has likely tried my Broccoli & Cheese Strudel.  It is my most requested recipe, maybe because I have been making it for 20 some years, or that it is just so yummy and unique people can't get enough of it.  I have served at at Broken Open Houses, welcomed new neighbors with it, and brought it to many parties and gatherings over the years.  I hope it will become something you share with your friends and family as well.


                             Broccoli & Cheese Strudel

6 cups raw chopped Broccoli
2 tblsp butter
1 egg beaten
1 cup chopped onion
2 cups good bread crumbs ( I make my own by toasting whole wheat sourdough bread and chopping into small bits in the food processor)
2 cups grated sharp cheddar cheese
Juice from one lemon,
Salt & Pepper to taste
1 package puff pastry sheets thawed

Saute onion in butter. When onion is soft add the broccoli and saute until broccoli is tender but still bright green ( about 8 minutes over medium heat).

Let cool slightly so you won't cook the egg when adding it.

Combine all other ingredients and season to suit your taste.

Preheat oven to 350 degrees

Now it's time to assemble the strudel.  

Cut each puff pastry sheet in half like this:

Assemble like This: 

Place 1/4 of the filling on each puff pastry sheet. fold in each side. then fold up the bottom and roll up..  Rub puff pastry at seams to seal shut.  Place on baking sheet spacing them 3-4 inches apart.  Slit each strudel every 2 inches along the top.

Bake at 350 for about 30 minutes or until pastry is a golden brown.  Slice at slits in the top and serve hot or warm.  ENJOY.

Tuesday, August 7, 2018

Roasted Golden Beet Salad w/ Fennel Almonds and Goat Cheese

I have loved golden beets since the first time I tried them.  They are slightly less sweet and do not possess that "dirt flavor" that so many people complain of as their reason for not liking beets.  Roasting them brings out all their natural goodness.  I have served this salad to many dinner guests and have converted many people to golden beet lovers after trying this recipe.  I hope you enjoy it.

  • 3 medium sized Golden Beets
  • Drizzle of Olive Oil
  • 1 small box of Baby Arugula
  • 1/2 cup Fennel Almonds (see recipe on my blog)
  • 1/2 cup crumbled Goat Cheese
  • 1/4 cup White Balsamic Vinegar
  • 1/8 cup Olive Oil
  • 1/8 cup Buttermilk
  • 1/2 tsp. Herbs de Provence
  • Salt & Pepper to taste
Pre-heat oven to 400 degrees. Remove beet top and snap off root, wash thoroughly.  Place beets on a sheet of foil and drizzle lightly with olive oil.  I rub the olive oil into a very light coating on each beet.  Wrap tightly and place on a small oven proof dish. Roast for 30-45 minutes until barely done. I test by giving them a light squeeze through the foil-  if there is just a little give they are done). Remove from oven and keep them in the foil while assembling the rest of the ingredients.

Make Dressing by combining the vinegar, olive oil, buttermilk, herbs & salt & pepper in small bowl with lid.  Cover with lid and shake until combined.  The buttermilk helps combine the oil and vinegar and gives the dressing a creamy tang.

Peel beets (they peels should just pull off easily).  Cut in slices and then in quarters. Toss beets with arugula and dressing.  Sprinkle with goat cheese and fennel almonds.  Serve & enjoy.

Fennel Almonds

Great on Salads or just munching on them by themselves, these tasty almonds will wake up your taste buds with bold flavors that will make you wonder how you lived without them.

Nonstick Vegetable Cooking Spray
6 Tblsp. Granulated Sugar
2 tsp. Whole Fennel Seeds
1/4 tsp. Dried Crushed Red Pepper Flakes
1 tsp. Salt
2 cups Almonds ( I use whole almonds for munching and slivered almonds for salads)
1-1/2 Tblsp. Water

Preheat oven to 325.  Line baking sheet with foil.  Spray with nonstick spray. Combine sugar, fennel seeds, crushed red pepper and salt in medium bowl.  Stir in almonds and water.  Spread mixture in a single layer on baking sheet.  Bake until golden brown and sugar is melted and glazes the almonds, stirring often.  About 20 minutes should do it.   Let cool and separate as they cool down. These can be prepared days ahead of time.  I just always keep some on hand.