Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes

Rating: 5
The smoked mozzarella gives this pizza unique flavor.  We used a store bought pizza dough instead of phyllo pastry because the store was out.  The pizza dough worked really well.  It saved time and was less fattening than using phyllo pastry.  Very easy recipe.

Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing

Rating: 3
Tasted a lot better the following day.  Added some lemon juice for freshness.  The feta cheese made it a bit salty.  Next time don't put salt in the water when preparing the quinoa.

Makes 6 to 8 servings
Active time: 25 minutes
Total time: 40 minutes

Ingredients
1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained
4 cups (packed) baby spinach leaves
2 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
1 cup (packed) fresh mint leaves
1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
1/4 cup Sherry wine vinegar
2 1/2 teaspoons smoked paprika
1/2 cup olive oil

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.

Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.

By the Bon Appetit Test Kitchen
Bon Appetit, July 2010

Mixed-Berry Shortcakes with Vanilla Whipped Cream

Rating: 4

Very tasty.  Had some difficulty forming the biscuits while trying to keep the dough tender.  Luckily we had an expert baker on hand.  A good option for a party because all of the components could be made earlier in the day and then assembled right before serving.

Makes 12

Ingredients

Biscuits
3 cups all purpose flour
6 tablespoons sugar
5 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup plus 2 tablespoons chilled heavy whipping cream
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup chilled buttermilk

Whipped Cream and Berries
2 1/4 cups chilled heavy whipping cream
5 tablespoons powdered sugar
1 1/4 teaspoons vanilla extract
12 ounces strawberries, quartered
2 1/2-pint containers raspberries
2 1/2-pint containers blueberries
3 tablespoons sugar

Preparation

Biscuits
Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in until coarse meal forms. Whisk 1/2 cup cream, 1 egg, and extracts in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Gather dough into ball; flatten into disk.
Press dough out on floured surface to 9-inch round. Cut out 2 1/2-inch-diameter rounds. Gather scraps and repeat, cutting total of 12 rounds. Place on prepared sheet. Whisk 1 egg and 2 tablespoons cream in small bowl for glaze. Brush some on rounds.
Bake biscuits until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack and cool.
Whipped Cream and Berries
Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Toss berries and 3 tablespoons sugar in another large bowl; let stand until juices form.
Halve biscuits. Place bottoms in bowls. Top with berries, then cream and tops.

Recipe by Sarah Akin
Bon Appetit, June 2010

Sunbathing and Seafood

Dinner Prepared by Chefs Jane, Elizabeth and Amanda

After a beautiful day at the pool we went back to the house to prepare our BA dinner.  It was the perfect Sunday complete with good friends and food.  As you will see in the below posts our meal turned out well.  We were disappointed in the main course, but very pleased with the appetizers and desserts.

Pictured below are professional bartenders making champagne and raspberry cocktails.