As a young girl, my mother schooled me in the fine art of bow tying. "One should also be able to do it behind one's back." She cooed. A conquered talent which even today gives me great satisfaction. Now, when I'm leaning over the stove I'm confident those behind me view my neatly tied apron with a smile, insuring my wardrobe is in perfect harmony with my food. (Watch the video below, so you can learn, too!)
I know it doesn't matter. No one writes blogs about people who can't tie a perfect bow. Still, it's important to me. And it's important to this recipe. But before I launch into my first culinary meme, let's talk about what we use to tie bows: The ribbon. A simple adornment, ribbon-weaving is known to have been established near St. Etienne, France in the Loire Valley as early as the 11th century. That means there have been mothers teaching bow-tying for almost a millenia. That makes mentioning it, and basing my recipe upon its sinuous and delicate form, that much more valid. Enter the carrot. Simple, brightly colored, and tuberously honest. Now, enter the vegetable peeler. Why, beautiful ribbons can now be found everywhere! Their ability to adorn transcending the parlor and dress shop to arrive upon your plate. That's some serious harmony.
You can see the colorful nature of this dish. And because the ribbons of carrots are so thin, it cooks evenly along with the asparagus and the tomatoes, gently yielding to the increasing "poof" of the puff pastry. The result is simply gorgeous. And very, very tasty!
I have a thing about hearing a gasp from guests when I first show them my food, and again when they bite into it. Clearly, dazzling with ribbons is just in my nature. Thanks, Mom. <3 
Carrot Ribbon and Asparagus Savory Tart
Serves 4 to 6 / Click here to download printable version.
2 large carrots. You want carrots with girth.
8-10 thin asparagus spears cut into 2” pieces, cut on the angle 8 - 10 small cherry tomatoes, halved ¼ C sweet white onion sliced very thin ½ C grated parmesan cheese 3 -4 T good olive oil 1 ½ t kosher salt 1 t black pepper Handful of Italian parsley, chopped finely 1 sheet of puff pastry, thawed
Preheat oven to 425 degrees F.
Using a vegetable peeler, create long, wide ribbons of trimmed and peeled carrots until you have about 2 C of ribbons. Add them to a bowl with the asparagus, onion, and tomato. Add 2 T good olive oil and the pepper. Toss. Using a rolling pin, roll out the just barely thawed square of puff pastry to double its size. About 10” by 20”. Score a 1 inch border around the edge taking care not to cut all the way through. Arrange the vegetables on the puff pastry inside the scored area, evening out the vegetables so it all looks even. Sprinkle with the parmesan cheese. Bake for about 30 minutes or until the crust is lightly golden and good through. You want a good thin crust. When you remove drizzle the remaining 1-2 T of oil on top. Sprinkle with the kosher salt. Sprinkle the parsley on top. Cut and serve.
©Recipe and Photo Copyright Camine Pappas, 2018. All rights reserved.
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A Super Bowl? My Definition Is A Bit Different...But My Super Bowl Food Translates Beautifully.2/3/2018 PLUS 4 delicious munchy recipes for game day...As I write this post our belongings are still in storage. I sometimes dream about my pans, platters and slow cooker with a sense of deep longing. My dreams are about spring-form pans and spatulas, not pigskins or shoulder pads. I can't wait for the day when I can unpack my tools, lovingly roll them around in my palm, touch each curve and heat resistant handle, and make friends with them again. But today I must focus on the game. The Super Bowl, that is. And I have some thoughts about what all those words mean. Clearly something is lost in translation. And since everything is about food for me, I thought I share not only a few game day recipes, but also my interpretation of football terms.  Spinach artichoke dip is my version of a shotgun formation! So while watching the #newenglandpatriots and the #philidelphiaeagles try to avoid the tackle, I'm tackling some fun food. And for fun, here are some football terms I really think should belong to someone wearing an apron instead of a wearing a helmet. Don't you agree? (If you're looking for all football terms, click here!)
Of course the first is -- Super bowl: The receptacle that I place deliciousness in, so I can impress my guests at mega dinner parties. It is most likely too big for the dishwasher. Scoop and score: That moment when peel your bread dough out of the bowl in one handful after rising and it is perfect in every way. (see photos above for clarification.) Failed pass attempt: What happens when I carelessly toss eggshells from a distance into the trash, because I'm too lazy to walk them over 3 more feet. No first down for me. Completion percentage: How I rate the success of my souffle-making prowess if one doesn't fall when removed from the oven. Hint. Mine is rising steadily. Heheheh... Direct snap: The sound made when you crack the wrong bone while cutting up a whole chicken. And the sound you make when your head explodes because now both legs have been ruined. Field goal: The best green salad ever!!! Hash marks: Duh...those little criss cross indentations I place across each peanut butter cookie before baking them. And finally -- Icing the kicker: Clearly they left out a word. Icing "is" the kicker when you make sugar cookies and know there's still something missing. #iwishthenflcouldspell In spite of your horror at reading my glossary of confusing football terms, I present a few of my FAVORITE football foods for your culinary line of scrimmage!!! Artichoke Spinach Dip Bruschetta With Seared Sweet PepperCreamy and just a little heat, the addition of seared peppers makes it different and beautiful! Click here to download printable version.
1 small radius loaf of good French bread, sliced into quarter inch slices and toasted on each side under broiler 1 5.3 oz. container Greek yogurt 1 can small artichoke hearts, drained thoroughly, and chopped 1 C finely grated fresh Parmigiano-Reggiano cheese 2 heaping T mayonnaise 1/8 t thyme leaves 1/8 t rosemary leaves ½ t crushed red pepper flakes ½ C cooked spinach, all moisture pressed out, chopped 3 1/8” slices of white onion, diced small Pepper Juice from one lemon divided into 1 teaspoon and 2 teaspoons 1 large orange sweet pepper cut into long strips 1 T canola oil Salt 1 T red wine vinegar 1/8 t allspice Toast bread, set aside. Preheat oven to 375 degrees. In a large fry pan, heat the 1 T oil. Add the peppers and let sear on high heat. When there is charring on the peppers and they become a bit soft, add a bit of salt, and black pepper, then the lemon juice (first) and then the vinegar. Then sprinkle lightly with allspice. Let cook until lemon juice is reduced. Remove from pan and let cool in a bowl. In another large bowl, combine yogurt, artichoke hearts, spinach, cheese, mayo, herbs, lemon juice, onion, red pepper flakes, and black pepper, (you don’t really need a lot of extra salt, as the parmesan cheese is salty, as are the chokes.) Add more mayo if it needs to be more moist. It should be VERY gooey and moist. Combine. Place all ingredients in a small casserole dish. Cook for 35 to 40 minutes, until edges are brown. Serve by spreading warm dip on bread and then topping with cool orange pepper slice. Chicken Salad and Fig WrapsFinger food gets elevated, and what could be quicker! Either home made or store-bought chicken salad in slathered on your favorite tortilla or wrap, add soft sliced figs, and for fun, a little honey and arugula. YUM.
 Goat Cheese Stuffed Baked Jalapeno BitesAwww, they even have their own little handles! And handy they are. A simple vinaigrette with oil, lemon juice, salt pepper and mustard, along with fresh scallions and garlic are gently ladled on roasted jalapeno halves. Then stuff them with goat cheese, top with a cherry tomato, and dust with fresh thyme. Take that to the end zone! 
Sausage Spinach Puff Pastry Wheels |
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½ lb. Jimmy Dean Hot Sausage, cooked and broken down (half the regular package)
½ C cooked chopped spinach, all water squeezed out. (I use the frozen kind. It is quicker.)
½ C 2% small curd cottage cheese
1/3 C fresh grated Parmesan Cheese
2 eggs, divided
½ t salt, ¼ t pepper
1 and 1/3 sheets of puff pastry
2 T flour
½ C warmed green jalapeno jelly
½ C cooked chopped spinach, all water squeezed out. (I use the frozen kind. It is quicker.)
½ C 2% small curd cottage cheese
1/3 C fresh grated Parmesan Cheese
2 eggs, divided
½ t salt, ¼ t pepper
1 and 1/3 sheets of puff pastry
2 T flour
½ C warmed green jalapeno jelly
Bring the puff pastry to room temperature, about 45 minutes thawing on counter. Thaw and use right away. Don’t want to thaw and then let it sit. While thawing, brown the sausage and set aside. Cook the spinach, drain, remove all moisture, set aside. (You can also use leftover cooked spinach and leftover cooked sausage. Just bring to room temperature. Then this is SUPER quick!) Mix the cottage cheese, 1 egg, salt and pepper, parmesan cheese. Then stir in the spinach to the cheese mixture and blend evenly.
Beat the second egg in a small bowl, set aside. Roll out the puff pastry, attaching 1/3 panel of the other puff pastry sheet to make the one sheet. Press seams so it won’t tear. Sprinkle with flour and roll it out to about 10% bigge,r or so that it is about 12 inches tall by 16-18 inches long. Spread the cheese spinach mixture atop the dough, spreading out to edges but leaving a 1.5” lip on each of the long sides for sealing and rolling. Then sprinkle with the cooked sausage. Starting from one end, carefully roll the whole thing lengthwise, meaning that the finished roll will be 12 inches long. When you get to the end, brush the inside width of the reveal with the egg wash, and seal well. Form carefully with your hands so everything is bound together but not squished. Cut into 1” wheels, using a sharp serrated knife for ease of cutting through the stubborn spinach. Should be 12 wheels.
Arrange on a large cookie sheet. Bake for 18 minutes or until golden brown on the bottom. Don’t overcook!
Serve atop a swirl of heated jalapeno jelly. Seriously, awesome!
Beat the second egg in a small bowl, set aside. Roll out the puff pastry, attaching 1/3 panel of the other puff pastry sheet to make the one sheet. Press seams so it won’t tear. Sprinkle with flour and roll it out to about 10% bigge,r or so that it is about 12 inches tall by 16-18 inches long. Spread the cheese spinach mixture atop the dough, spreading out to edges but leaving a 1.5” lip on each of the long sides for sealing and rolling. Then sprinkle with the cooked sausage. Starting from one end, carefully roll the whole thing lengthwise, meaning that the finished roll will be 12 inches long. When you get to the end, brush the inside width of the reveal with the egg wash, and seal well. Form carefully with your hands so everything is bound together but not squished. Cut into 1” wheels, using a sharp serrated knife for ease of cutting through the stubborn spinach. Should be 12 wheels.
Arrange on a large cookie sheet. Bake for 18 minutes or until golden brown on the bottom. Don’t overcook!
Serve atop a swirl of heated jalapeno jelly. Seriously, awesome!
 |  Photo by Victoria Neer |
Following me around at a local Farmer's Market is like trailing behind a 2 year old in Toys 'R Us. I wind back and forth, to and fro, stopping and starting again as I take in all the colors, sounds and smells. My strategy is to check out everything first, especially what's almost gone, and then I come back and begin to fill my bags with bounty. I find it hard to contain my excitement and I'm pretty sure I squealed with delight at least twice.
What I don't have following me when I shop is a friend with a camera. Or a friend with a camera and an amazing eye. Or a friend with a camera and an amazing eye who actually likes following me around. As luck would have it, I had it ALL of things this day.
What I don't have following me when I shop is a friend with a camera. Or a friend with a camera and an amazing eye. Or a friend with a camera and an amazing eye who actually likes following me around. As luck would have it, I had it ALL of things this day.
 |   |
Above Photos by Victoria Neer
Vicky, my shutterbug friend and unwitting shadow made me feel like a rock star as I posed with every dirt covered orb, while she bent down to snap an interesting angle. I half expected her to say, "work it, work it!" Especially when she captured me sniffing the sweet aroma of fresh peppers with my eyes nearly rolling back into my head.
After I chose just the right Aji Dulce Peppers, the best Lemon and Basil goat cheese, and the most beautiful white sweet onions ever, we sat down to watch a cooking demonstrations, rubbed our fingers across the smooth texture of fresh eggs, and sampled some of the best vodka sauce I've ever tried and ended up using to cook with that night. (You have to check out Cannizzaro Famiglia!)
After I chose just the right Aji Dulce Peppers, the best Lemon and Basil goat cheese, and the most beautiful white sweet onions ever, we sat down to watch a cooking demonstrations, rubbed our fingers across the smooth texture of fresh eggs, and sampled some of the best vodka sauce I've ever tried and ended up using to cook with that night. (You have to check out Cannizzaro Famiglia!)
Photo by Victoria Neer
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I love a late summer farmer's market. Every aisle begs you to go to the beach and make soup all at the same time. It seems everyone is in the perfect groove between vacation and fall bounty. The taste of the vegetables and fruit is intense as a result of being harvested this time of year; a mixture of warm sunshine and cool evenings just brings out the best in everything. So, after lingering at one last booth to purchase beautiful pink and white variegated chioggia beets, I took my bounty and headed to the kitchen.
 Photo by Victoria Neer |  |
So enough about me striking a pose. Let's get to the recipes. Here's what I did:
The medley of peppers were roasted and mixed into a vodka sauce which was then folded into beautiful, thin tagliarelle pasta. I love the thin, elegant but perfectly textured feel of these noodles.
The goat cheese ended up being folded into puff pastry with kalamata olives, sundried tomatoes, and some good olive oil for an incredible appetizer.
As all of you know, I treat food like jewelery. I adorn it, and let it adorn the evening. And just as Vicky followed me around the Farmer's Market that day, I will always follow food that makes the people around me squeal with delight at what I've put on their plate.
The medley of peppers were roasted and mixed into a vodka sauce which was then folded into beautiful, thin tagliarelle pasta. I love the thin, elegant but perfectly textured feel of these noodles.
The goat cheese ended up being folded into puff pastry with kalamata olives, sundried tomatoes, and some good olive oil for an incredible appetizer.
As all of you know, I treat food like jewelery. I adorn it, and let it adorn the evening. And just as Vicky followed me around the Farmer's Market that day, I will always follow food that makes the people around me squeal with delight at what I've put on their plate.
RECIPE: Roasted Pepper, Pancetta and Vodka Sauce with Tagliarelle
Serves 4 / Click here for printable version
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4 C of rough chopped peppers from farmers market of all kinds
2 Chioggia beets, cut into chunks
¼ C pancetta
1 bottle of your favorite vodka sauce
1 box tagliarelle pasta
Torn basil
3 T light oil
1 large clove of garlic
1/3 small onion rough chopped
Salt and pepper
2 Chioggia beets, cut into chunks
¼ C pancetta
1 bottle of your favorite vodka sauce
1 box tagliarelle pasta
Torn basil
3 T light oil
1 large clove of garlic
1/3 small onion rough chopped
Salt and pepper
Preheat oven to 400 degrees F. Place cut peppers, onions and beets on a baking sheet, toss with 2T oil and salt and pepper, generously sprinkled. Roast in oven for about 25 minutes until soft and cooked.
In a large saucepan, add 1 T oil and the pancetta. Cook until lightly browned but not hardened. Only takes a couple of minutes. Add the vodka sauce and all the peppers, onions and beets into the pan. Let simmer on low for about 15 minutes. While simmering cook the pasta according to directions, about 6 minutes. Ladle the pasta into the sauce mixture. Stir. Serve with torn basil.
In a large saucepan, add 1 T oil and the pancetta. Cook until lightly browned but not hardened. Only takes a couple of minutes. Add the vodka sauce and all the peppers, onions and beets into the pan. Let simmer on low for about 15 minutes. While simmering cook the pasta according to directions, about 6 minutes. Ladle the pasta into the sauce mixture. Stir. Serve with torn basil.
RECIPE: Kalamata Olive, Sundried Tomato,
and Goat Cheese Puff Pastry Wheels
Makes 8 - 10 / Click here for printable version
 |  |
1 sheet puff pastry
4 ounces good goat cheese (I used lemon basil from the farmer’s market)
¼ C sundried tomatoes chopped
½ C chopped fresh Kalamata olives
Handful fresh basil
Salt and pepper
1 egg whisked as an egg wash
4 ounces good goat cheese (I used lemon basil from the farmer’s market)
¼ C sundried tomatoes chopped
½ C chopped fresh Kalamata olives
Handful fresh basil
Salt and pepper
1 egg whisked as an egg wash
Preheat oven to 425 degrees F.
Roll out thawed pastry sheet to very thin, about 11 by 11 inches. Dot the top half with goat cheese. Then cover the other side with the Kalamata olives. Add sundried tomatoes to all and torn basil. Sprinkle with a little salt and pepper. Starting from the edge closest to you begin to roll the sheet, jelly roll style, carefully and evenly rolling it into a long log. Using a bit of the egg wash seal the end. Now using a serrated knife cut them into 1” thick slices. Places them evenly on a baking sheet covered with parchment paper. Make sure the ends stay sealed with a bit of water or the egg wash. Arrange about 1 inch apart, no less. Brush the tops with the egg wash. Bake for about 20 minutes until puffed and golden brown. Let cool for about 5 minutes. Serve.
Roll out thawed pastry sheet to very thin, about 11 by 11 inches. Dot the top half with goat cheese. Then cover the other side with the Kalamata olives. Add sundried tomatoes to all and torn basil. Sprinkle with a little salt and pepper. Starting from the edge closest to you begin to roll the sheet, jelly roll style, carefully and evenly rolling it into a long log. Using a bit of the egg wash seal the end. Now using a serrated knife cut them into 1” thick slices. Places them evenly on a baking sheet covered with parchment paper. Make sure the ends stay sealed with a bit of water or the egg wash. Arrange about 1 inch apart, no less. Brush the tops with the egg wash. Bake for about 20 minutes until puffed and golden brown. Let cool for about 5 minutes. Serve.
Its like seeing your name on the CEO's door I feel so famous. Really, it didn't take much but for some reason I know I am now among all of the great "rolls" in history. There's Roll Over Beethoven, Dinner Rolls, Roll Call, Rollo May, and who can leave out Rock and Roll! Next I fully expect to see a limousine pulling up in front of my house. When it does, I am certain the driver will emerge smiling, and the first thing he will ask me is, (Yes, it is a man. A Chippendale clone.) "May I please try one of your famous Sausage, Parmesan and Spinach Stuffed Puff Pastry Wheels?" I will of course oblige, and insist that he let us bite into it together.
I may haven fallen victim to my own imagination, but when I was rolling up these little gems, it just felt like I had created the kind of culinary milestone akin to discovering a salad spinner or chocolate ganache. You just know everything will be different. Maybe that was because my husband's eyes popped open upon chewing on his first wheel, telling me I could make these ALL the time. Or the quick succession of Instagram LIKES that ensued. Or maybe because it was such a simple thing to assemble and it was so, so satisfying on a rainy night. Easy is often the most epic, right?
You may choose to chalk this post up to another of my creative delusions. Which could be true. But I will guarantee this delusion tastes divine.
And the drumroll, please....
I may haven fallen victim to my own imagination, but when I was rolling up these little gems, it just felt like I had created the kind of culinary milestone akin to discovering a salad spinner or chocolate ganache. You just know everything will be different. Maybe that was because my husband's eyes popped open upon chewing on his first wheel, telling me I could make these ALL the time. Or the quick succession of Instagram LIKES that ensued. Or maybe because it was such a simple thing to assemble and it was so, so satisfying on a rainy night. Easy is often the most epic, right?
You may choose to chalk this post up to another of my creative delusions. Which could be true. But I will guarantee this delusion tastes divine.
And the drumroll, please....
I love sunsets. Just not at 6 p.m. I'm a perpetual summer girl, wearing flip flops into November, and therefore refusing to even take my winter coat out of its plastic covering until at least January. But there are few thing I do in the kitchen that can keep the evenings bright and exciting.
First is my twist on the chicken pot pie. Try making the shells, using packaged pie crust mix, in muffin tins. Then simply ladle in your filling. It's elegant and easy. And you'll find that you can even put a twist on the filling by adding artichoke hearts and herbs de Provence seasoning. Over the top yummy.
First is my twist on the chicken pot pie. Try making the shells, using packaged pie crust mix, in muffin tins. Then simply ladle in your filling. It's elegant and easy. And you'll find that you can even put a twist on the filling by adding artichoke hearts and herbs de Provence seasoning. Over the top yummy.
Next, the popular and suburban salmon patty is elevated to greatness when it's, well, elevated! Try adding some new flavorings like ginger, curry and coriander. And then place it on a bed of sweet Thai chili sauce mixed with mustard. Bite size amazing.
Check out these dinner options next time you find yourself in the 'dark' about dinner.
Check out these dinner options next time you find yourself in the 'dark' about dinner.
Want these recipes? Click on the names! CHICKEN POT PIE MINI CUPS WITH CREAMY ARTICHOKE SAUCE or CHINESE INSPIRED SALMON TOWERS WITH SWEET CHILI THAI MUSTARD.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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