Balsamic Dressing and Parmesan Cheese Cups

Perfect for your next get-together!

Dressing recipe from Kari Martens:

3T. DAH balsamic vinegar, 1T. hot and sweet mustard, 1 garlic clove crushed in mortar and pestle, 1/2 c. olive oil, DAH salt to taste.

For the crust:

This is an impressive little trick that can only be done on our products! Either using theSilpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a bowl shape, you can spread the cheese in a circle and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of ourTrays (makes a cup for salad). I love using the underside of the Brioche Tray or theCharlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!

Baked Potato Fries

Our good friend, Paule, showed us this delicious recipe that she makes regularly for her family.  It was so simple and scrumptious!  

One tray is full of red potatoes and the other tray is a blend of sweet potato and the red.  We roasted them on the Deep Flexipat and the Grande Flexipat.

Cut up the potatoes using the Santoku Knife and then flavor with your favorite seasonings!  One tray has a little butter or melted butter (I like to use olive oil) and the other has absolutely nothing for oil!  Then we used a smattering of our delicious sea salts and herbs: check these out by clicking HERE.

This recipe will also work on the Silpat!

Bruschetta in the Omelete Pan

Quick!  There are only a couple of days left to get this Stainless Pan for FREE!

Purchase the Large Flared Saute Pan with Lid ($144.95) and get the Omelete Pan for FREE!  Ends: Jan. 31st!

RECIPE:

1 French Baguette

2 Tbsp. Olive Oil

2 Large Tomatoes (diced)

1/2 onion (diced)

2 cloves of garlic (diced and/or sliced)

2 Tbsp. Medit. Balsamic Vinegar

4 Tbsp. Olive Oil

1 tsp. Bolivian Rose Sea Salt

1 Tbsp. Italian blend herbs AND/OR dried cilantro

Brown baguette (on both sides) in oil in the stainless pan on medium heat.  Combine remaining ingredients and put a spoonful on top of browned baguette.  Enjoy!

Scrumptious!

Asparagus Tartlet

Check out this recipe by clicking Here! This is a great example of recipes that come out in my monthly newsletter! Sign up on the left column of my blog.

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Roasted Asparagus with Hollandaise Sauce

For Asparagus:
1 bunch of asparagus
olive oil
sea salt

Place washed/dried asparagus in Flexipan Mold or Flexipan Tray of choice - for a side dish, I love using the Oval Mold, but for larger portions, I love using the Flexipat. Drizzle with olive oil and toss. Sprinkle with crushed sea salt and roast at 350 for approx. 10 min.

*Fresh sea salt is great crushed in our Mortar & Pestle!

For Hollandaise Sauce:
4 egg yolks
3 Tbsp. freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
pinch cayenne
pinch salt

Vigorously whisk the egg yolks and lemon juice together in our Demarle Difference Stainless Steel Petite Saucepan until the mixture is thickened and doubled in volume. Place the saucepan over low heat and continue to whisk rapidly. Be careful to not let the eggs get too hot, or you'll have scrambled eggs! Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne and salt to taste. Set in a warm place until ready to use. If the sauce gets too thick, whisk in a few drops of water before serving.

*Please note that if you are not using our Demarle Difference Stainless line, then you will need to use a double boiler!

Savory Broccoli

Recipe by Holly Klees:

Wash and cut a head of broccoli into bite sized pieces. Place broccoli in a Large Round Mold and place the octagonal Silpat® on top. Put the mold on a plate and microwave for 4 minutes. Remove the Silpat®, sprinkle the broccoli with a Demarle at Home in the Kitchen savory spice of your choice and serve.

Halibut & Broccoli Parmesan

Easy, easy.

Ingredients:

Halibut (however much you have)

Milk (a bit)

Bread Crumbs with Italian Seasoning (enough)

Fresh Parmesan Cheese (however much you want!)

Broccoli (however much you should eat)

Salt (to taste)

Place Flexipat on Perforated Baking Sheet. Dredge Halibut through milk, coat with bread crumbs, and place on Flexipat. Dip wet broccoli into bread crumbs and place on Flexipat. Sprinkle (or cover) everything with Parmesan.

Bake at 375 F for approx. 1/2 hour.

Parmesan Crust with Spring Salad Mix

This is an impressive little trick that can only be done on our products! Either using the Silpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a slightly easier time, you can spread the cheese in a circular fashion and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of our Trays (makes a cup for salad). I love using the underside of the Brioche Tray or the Charlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!

What's for Dinner? Spicy Chicken Wings

This was so delicious!! Chinese Spicy Chicken Wings and Sweet Potato Fries!

Spicy Chicken Wings - adapted from "Creative Chinese Oven Cooking" by Hsueh-Hsia Chen

Ingredients:
12 Chicken Wings, upper part
1t. - 1T Chili powder
2T ketchup
1/2 T sugar
1T each: sesame oil, soy sauce, minced garlic

Marinate chicken wings in last six ingredients for at least 3 hours or overnight.

Place Flexipat on Perforated Baking Sheet. Set chicken on Flexipat. Bake at 375 for about 25 minutes or until golden brown and done.


Sweet Potato Fries: Slice potato with Santoku Knife on Bamboo Cutting Board and toss with olive oil on Silpat (on the Perforated Baking Sheet). Salt to taste and bake at same temp and time as chicken . . .

Delicious Spinach!

By Alisa Gaylord

Tools:
Large Round Mold
Octagonal Silpat

Place in Large Round Mold: 2 cloves of garlic (diced), 1 tablespoon butter, squeeze of fresh lemon (just a touch), place spinach on top. Microwave for 1.5 minutes, toss ingredients together and ready to plate!

One bunch of spinach is perfect for family of 4 and much more cost effective than buying a bag.

Garlic and Rosemary Sweet Potato Slices

Tools:
Silpat or Flexipat
Perforated Baking Sheet
Stainless Mixing Bowl
Santoku Chef's Knife
Bamboo Cutting Board

Ingredients:
3 pounds orange-fleshed sweet potatoes, peeled, cut into 1/2 inch rounds
1/4 cup olive oil
1 tablespoon fresh rosemary, minced
10 cloves garlic, thinly sliced
salt & pepper to taste

Directions:
Preheat oven to 425 degrees.
Place Silpat or Flexipat on Perforated Baking Sheet.
Toss sliced potatoes with olive oil, rosemary, and garlic.
Season to taste with salt and pepper.
Spread potatoes out onto Silpat.
Roast for 30-40 minutes or until tender and crusty.

The little slivers of garlic will be very brown, but not really burned. The potatoes will be caramelized and very delicious.

This recipe is from cooking instructor Phillis Carey and was served with a pork tenderloin. You'll find more and more top cooking pros referring to the wonders of the Silpat.