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By Gary Gale
GARLIC CHEESE PUFFS (ala Gale)
PREP: BAKE:
INGREDIENTS:
2 large sweet onions, sliced ½ teaspoon salt ¼ teaspoon pepper 3 tablespoons white wine 2 teaspoons fresh thyme
8 ounces of Gruyère or Jarlsberg cheese
4 ounces of Boursin soft cheese (Garlic & Herb)
30 small phyllo cups (frozen) Prep in advance:
3 slices bacon, cooked and diced
2 bunches of baked garlic [cut off top, sprinkle with olive oil, and bake at 450 degrees for about 40 minutes or so until soft; then push out of bunches]
Advance Prep: garlic and bacon (45 minutes) 24
30 minutes 20 minutes
PREHEAT: 425°F INSTRUCTIONS:
Sauté onions over medium/low heat (25 minutes or so), until soft and no moisture. Stir often. Add salt, pepper, wine, and thyme. Cook for 10 minutes over medium heat until lightly browned. Chop into small pieces.
Meanwhile in a food processor (use regular blades) chop Guyere or Jarlsberg cheese, then add the Boursin. Add garlic and bacon. Chop until smooth. Do not refrigerate.
Bake the shells empty for 3 to 5 minutes.
Please a heaping tablespoon (use a spoon) of cheese mixture into each cup and then top each one with the onion mixture. Bake for 20 minutes until browned.
GARY GALE has been practicing law since 1981, and has been in the Roseville office of Angius & Terry LLP since 2016. He advises community associations in the day-to-day operations of common in- terest developments, including interpretation of and statutory com- pliance with the Davis-Stirling Common Interest Development Act, interpretation and enforcement of governing documents, and other legal issues that may arise for associations.
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