Makes 40 hors d\'oeurves
Active time: 25 min, Start to Finish: 30 min
2 oz finely grated Parnigiano- Reggiano
1/2 cup mayonnaise
1 tablespoon minced onion
1/8 teaspoon cayenne
10 slices firm white sandwich bread
Special Equipment: a 1 3/4 inch round cookie cutter
* Put oven rack in upper third of oven and preheat over to 400 F
* Stir together chees, mayonnaise, onion, and cayenne.
* Cut out 4 rounds from each bread slice using cutter and arrange on a baking sheet.
Bake toast until tops are crisp and just golden, 3 to 4 minutes. Cool toast slightly on baking sheet on a rack. (Leave oven on.)
* Top each toast with a rounded 1/2 teaspoon cheese mixture, spreading to edge with a small offset spatula or knife.
Bake toast until topping is puffed and golden, about 6 minutes.
Serves 4
Active time 15 min, Start to Finish: 25 min
Wrapped with bacon, these delicious fillets self - baste during broiling, eliminating the need for a sauce.
4 (5 to 6 oz) center - cut pieces skinless salmon fillets (about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons whole grain or coarse grain mustard
4 bacon slices
2/3 cup sliced shallots (2 large)
2 tablespoons olive oil
10 oz baby spinach (16 cups packed), rinsed but not dried
Special equipment: 4 (10 - 12 inch) metal skewers
* Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.
* Pat fish dry and sprinkle with salt and pepper, then spead curved sides with mustard. Lay 1 bacon
slice lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet).
Thread 1 skewer through length of each fillet, entering and exiting fish through bacon to secure it.
* Arrange fish, bacon sides down, on preheated rack of broiler pan and broil 3 minutes, then turn over
and broil until fish is just cooked through and bacon is crisp, 3 to 4 minutes more.
* While salmon broils, cook shallots in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally,
until beginning to brown, 3 to 5 minutes. Add spinach and cook, covered, stirring occasionally, until spinach is just wilted,
1 to minutes. Season with salt and pepper.
* Serve salmon with spinach.
Makes 18 bars
Active time: 15 min, Start to Finish: 45 min
An amalgamation of chopped nuts adorns this deep golden butter rich cookie that offers an intense caramel like flavor.
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 1 tablespoon sugar
1/2 teaspoon pure vanilla extract
1 cup all purpose flour
3/4 cup salted and roasted mixed cocktail nuts, coarsely chopped
* Put oven rack in middle position and preheat over to 375F.
* Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well.
Stir in vanilla, then add flour and mix with your hands just until dough forms.
* Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to a form an 8 in square.
Sprinkle nuts evenly over dough, pressing down to help them adhere.
* Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
* Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3 by 1 1/2 inch) bars.