Emile Henry cookware features Ceradon®, an exclusive finishing process that improves the qualities of traditional pottery.
Fired at 2100°F, clay becomes chip resistant with a glaze that won’t scratch or craze, even when cutting.
Chef Diana’s Tapas Recipes
Chef Diana’s Tapas Recipes
Pear & Blue Cheese Croustade
1 sheet of prepared puff pastry or pie dough
1 Anjou pear, sliced horizontal into thin slices with seeds removed
½ cup crumbled blue cheese
½ cup sautéed red onions
¼ cup roasted slivered almonds, pistachios or pine nuts Olive oil
Directions: Place prepared dough on sheet pan and brush the entire surface with olive oil leaving 1” boarder around all edges. Spread the cooled sautéed onions and layer sliced pears over the onions. Scatter blue cheese over the surface and top off with roasted almonds. Roll the boarder inward to seal edges and brush with olive oil.
Bake for 20-25 minutes at 425 degrees. Let stand for 5 minutes before slicing.
Cilantro Lime Chicken Wings: 2-3 per person
Directions: Sautee wings in olive oil and garlic until lightly brown. Place in casserole dish and cover with Robert Rothschild Cilantro Lime Salsa. Cover and bake for 15 minutes at 350 degrees then uncover and bake for 10 minutes.
Gazpacho Crab Meat Martinis: 6-8 Martinis
4 cucumbers peeled and seeded
1 green pepper, seeded and rough chopped
1 red pepper, seeded and rough chopped
½ bunch romaine lettuce
½ red onion, diced
4 Roma tomatoes, rough chopped
¼ cup chopped cilantro or parsley leaves
1 teaspoon fresh chopped garlic
Juice of 2 limes
¼ cup olive oil
½ lb crab meat
Sliced limes for garnish
Cilantro leaves or chives for garnish
Directions: In a food processor, combine all vegetables and pulse until combined but not pureed. Transfer to a bowl and dress with lime juice and olive oil. Combine well. With an ice cream scoop, place 1 scoop in a martini glass and top with 1 tablespoon crab meat and garnish with lime and greens.
Mediterranean Meatballs with Black Olive Pasta: serves 4-8
1 lb ground sirloin
¼ cup Greek pitted olives, chopped fine (black olives may be substituted)
½ cup panko bread crumbs
1 egg lightly beaten
¼ cup sautéed diced red onions Salt and pepper to taste
1 teaspoon chopped garlic
½ cup crumbled feta cheese
½ cup marinated artichokes chopped in bite size pieces
1 package Rossi Pasta black olive pasta
Directions: Combine the first 7 ingredients and roll into quarter size meatballs. Sautee in olive oil for approx. 10 minutes (do not overcook). Set aside.
Break pasta strands into thirds and cook pasta as directed on the package, rinse and coat with olive oil. Add feta cheese and artichokes and toss. Divide pasta into 4-8 servings and top with 2-3 meatballs each. Garnish with rough chopped flat leaf parsley.
Pear & Blue Cheese Croustade
1 sheet of prepared puff pastry or pie dough
1 Anjou pear, sliced horizontal into thin slices with seeds removed
½ cup crumbled blue cheese
½ cup sautéed red onions
¼ cup roasted slivered almonds, pistachios or pine nuts Olive oil
Directions: Place prepared dough on sheet pan and brush the entire surface with olive oil leaving 1” boarder around all edges. Spread the cooled sautéed onions and layer sliced pears over the onions. Scatter blue cheese over the surface and top off with roasted almonds. Roll the boarder inward to seal edges and brush with olive oil.
Bake for 20-25 minutes at 425 degrees. Let stand for 5 minutes before slicing.
Cilantro Lime Chicken Wings: 2-3 per person
Directions: Sautee wings in olive oil and garlic until lightly brown. Place in casserole dish and cover with Robert Rothschild Cilantro Lime Salsa. Cover and bake for 15 minutes at 350 degrees then uncover and bake for 10 minutes.
Gazpacho Crab Meat Martinis: 6-8 Martinis
4 cucumbers peeled and seeded
1 green pepper, seeded and rough chopped
1 red pepper, seeded and rough chopped
½ bunch romaine lettuce
½ red onion, diced
4 Roma tomatoes, rough chopped
¼ cup chopped cilantro or parsley leaves
1 teaspoon fresh chopped garlic
Juice of 2 limes
¼ cup olive oil
½ lb crab meat
Sliced limes for garnish
Cilantro leaves or chives for garnish
Directions: In a food processor, combine all vegetables and pulse until combined but not pureed. Transfer to a bowl and dress with lime juice and olive oil. Combine well. With an ice cream scoop, place 1 scoop in a martini glass and top with 1 tablespoon crab meat and garnish with lime and greens.
Mediterranean Meatballs with Black Olive Pasta: serves 4-8
1 lb ground sirloin
¼ cup Greek pitted olives, chopped fine (black olives may be substituted)
½ cup panko bread crumbs
1 egg lightly beaten
¼ cup sautéed diced red onions Salt and pepper to taste
1 teaspoon chopped garlic
½ cup crumbled feta cheese
½ cup marinated artichokes chopped in bite size pieces
1 package Rossi Pasta black olive pasta
Directions: Combine the first 7 ingredients and roll into quarter size meatballs. Sautee in olive oil for approx. 10 minutes (do not overcook). Set aside.
Break pasta strands into thirds and cook pasta as directed on the package, rinse and coat with olive oil. Add feta cheese and artichokes and toss. Divide pasta into 4-8 servings and top with 2-3 meatballs each. Garnish with rough chopped flat leaf parsley.
Front Page Link Text:
Chef Diana’s Tapas Recipes
