Such a Good Cook

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Endive Spears with Sweet Potato, Bacon  & Chives



·        3 slices of Bacon thinly sliced crosswise

·        2 Heads of Belgium Endive

·        1 ½ cups sweet potato, peeled and cut into ¼ inch dice

·        3 Tbs. Diced fresh chives

·        ¼ cup crème fraiche (can substitute with sour cream)

·        Salt and pepper to taste




·        Cook bacon in a sauté pan over medium heat until it has rendered some fat.

·        Add potatoes and pinch of salt and pepper

·        Cook, stirring, until sweet potato is tender and bacon is crisp

·        Stir in chive and season with salt and pepper to taste

·        Cut bottom inch off of endive and break leaves free.

·        With a tablespoon, spoon potato mixture into the bottom of each leaf

·        Top with a teaspoon of crème fraiche and top with remaining chives.

·        Serve on platter



Serves Eight

Spinach & Artichoke Dip



·        10-oz. Pkg. Frozen leaf spinach, thawed, squeezed dry and chopped

·        6-oz. Can artichoke hearts, thinly sliced and patted dry

·        1 cup freshly grated Parmigiano-Reggiano

·        ¾ cup mayonnaise

·        ¾ cup sour cream

·        ½ tsp. salt

·        ¾ tsp. pepper





·        Preheat oven to 425 degrees

·        Mix in a large bowl spinach, artichokes, ¾ cup Parmigiano, mayonnaise, sour cream, salt and pepper

·        Transfer to a baking dish and top with remaining Parmigiano

·        Bake until the inside is warm throughout and browns on top about 25 minutes.

·        Cool slightly and serve

Serves Eight

Infused Grape Tomatoes and Mozzarella


  • Pint of grape tomatoes
  • ½ pound of small mozzarella balls.
  • ¼ cup extra virgin olive oil
  • 1 tablespoon chopped fresh Basil
  • 1 tablespoon chopped fresh Italian Parsley
  • 1 tablespoon chopped fresh Oregano
  • Salt and pepper to taste




1. Drain any liquid from the mozzarella balls and put in a gallon size storage bag.

2. Add the tomatoes to the bag with the mozzarella.

3. Add the oil and coat the tomatoes and mozzarella

4. Add the remaining ingredients

5. Infuse for several hours

6. Pour the contents of the bag into a wire mesh strainer to drain off the olive oil. 

7. Serve in martini glasses and garnish with chopped basil serve with a toothpick


Peppadews stuffed with Mascarpone Cheese

  • 1 pint of peppadew peppers (usually found in the olive bar of your grocery store)
  • 8 ounces of Mascarpone cheese room temperature 

Place the Mascarpone Cheese in a plastic sandwich bag twist bag closed around the cheese so that the cheese in the corner of the bag.  Snip the corner of the bag and pipe  (squeeze) the cheese into the center of the peppadew.

Eggplant Rolls



  • 2 Medium sized eggplants
  • 1 pkg. sliced provolone cheese
  • 1 pkg. sliced prociutto
  • 3 tablespoons sea salt
  • 3 tablespoons Italian seasoning
  • 3 tablespoons Olive oil
  • 1 4 oz. can of diced seasoned tomatoes (chunky tomato sauce can substitute)




  1. Preheat oven to 350 degrees
  2. Slice the eggplant with a mandoline into 18 very thin slices.
  3. Season the eggplant with a sprinkle of salt and Italian seasoning.  Drizzle with oil.
  4. On a medium hot grill pan, Grill both side of eggplant until tender.  Set aside to cool.
  5. Cut cheese and prociutto slices in half.
  6. On each slice of eggplant lay a ½ slice of the provolone and the prociutto. Roll up and place each roll fold side down in a 9 x 13-inch baking dish.  Spread diced tomatoes on top of rolls and bake until bubbly about 10 – 15 minutes.
  7. Serve warm


Pesto Pinwheels



1 box of puff pastry (room temperature)

1/3 cup pesto (from the store is fine)

1 egg, lightly beaten




  1. Preheat oven to 350 degrees
  2. Line 2 baking sheets with parchment paper. Place 1 sheet of pastry on each baking sheet.
  3. Cut each sheet of pastry into 9 squares about 3 x 3 inches.
  4. Using a paring knife, for each square cut from each corner toward the center of each square stopping 1 inch from the center.
  5. Each square will have a 1-inch circle in the center and all corners cut in half.
  6. Spoon ½ teaspoon of pesto in the center of each square and spread in the circle.
  7. For each square lift one half of each corner into the center gently pushing the point into the pesto. Continue around the square, fold three more corner halves toward the center of the square and gently press all 4 tips together to form a pinwheel shape.
  8. Brush each pinwheel with the egg.
  9. Bake for about 20 minutes or until the dough is golden brown.  Serve warm.





  • 3 ripe (soft to touch) avocados, peeled, pitted and mashed
  • 1 lime, juiced
  • 1-teaspoon seal salt
  • ½ cup diced onion
  • 3 tables spoons chopped fresh cilantro
  • 2 plum tomatoes - diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper





  1. In a medium bowl, mash together the avocadoes, lime juice and salt.  Mix in onion, cilantro, tomatoes and garlic. Stir in Cayenne pepper.
  2. Refrigerate 1 hour to enhance flavors (can serve immediately)