Nordic Open Faced Smoked Salmon Sandwiches from theviewfromgreatisland.com/

1-DSC_0131thinly sliced pumpernickel or rye bread, sometimes called cocktail bread
butter at room temperature
homemade dilled mayonnaise (recipe below)
salt and fresh cracked black pepper
thin slices of smoked salmon
microgreens
edible flowers
lemon for garnish
dilled mayonnaise
1 pastuerized egg, at room temperature
1 cup mildly flavored olive oil, also room temperature
a handful of fresh dill
salt and pepper to taste
a squeeze of lemon

Set oven to 400F
Cut the slices of bread into smaller rectangles. You can make them bite sized, if you like. Spread a very thin layer of soft butter on each slice and toast in the oven for a few minutes until they just start to get crisp. This step is optional, you can also use the bread un-toasted.

Spread a little dilled mayonnaise onto each slice of bread, then top that with a slice of smoked salmon.

Add microgreens, and then season with a little salt and pepper. Garnish with an edible flower, and serve with small wedges of lemon.

To make the homemade mayonnaise: Put the room temperature egg, oil and dill in a jar just large enough to fit an immersion blender. Put the blender down to the bottom of the jar, and turn it on, slowly raising the blade as it emulsifies the mixture. This will only take about 30 seconds. Once it turns to mayo, stop the blending. You can then stir in the salt and pepper, and a little lemon juice, if you like.

Momofuku’s Soy Sauce Eggs

ec8e90c3-de92-4ac3-a706-108c38f82e74--17381949518_15079556af_b6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 cup soy sauce
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

 

  1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
  2. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
  3. Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
  4. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
  5. To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.

 

Baked brie with raspberry jam from saveur

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1 sheet of puff pastry, defrosted
1 (7 oz.) wheel of brie
14 cup raspberry jam
Egg wash

Crackers, for serving

Heat oven to 425°. Line a baking sheet with parchment paper and cut puff pastry into an 8″ square. Place brie in the center and top with jam. Fold corners of dough up and around the cheese, sealing it at the top. Brush with egg wash and bake for 20–25 minutes, or until pastry is golden and cheese has melted. Serve with crackers.

Smoked Bluefish Pâté, foodandwine.com

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  • 8 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 medium red onion, minced
  • 4 to 6 dashes of hot sauce
  • 1/4 cup minced chives
  • 1/2 pound skinless, boneless smoked bluefish, flaked
  • Toasts or crackers, for serving
  1. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.

MAKE AHEAD

The pâté can be refrigerated for up to 3 days.

Warm Camembert with Wild Mushroom Fricassee, foodandwine.com

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  • 1/2 cup walnut pieces
  • One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
  • 1 tablespoon walnut oil
  • 3/4 pound wild mushrooms, trimmed, caps thinly sliced
  • Salt and freshly ground pepper
  • 1 shallot, minced
  • 2 tablespoons chopped flat-leaf parsley
  • 2 large sage leaves, minced
  • Sourdough toasts, for serving
  1. Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
  2. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
  3. Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
  4. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Mushroom and Fontina Crostini, foodandwine.com

  • HD-201003-r-crostiniFour 1/2-inch-thick slices of peasant bread, halved diagonally
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 pounds white mushrooms
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 1 large garlic clove, minced
  • 1 teaspoon chopped thyme
  • 3 tablespoons water
  • Salt and freshly ground pepper
  • 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
  • 1 tablespoon chopped parsley
  1. Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on. 
  2. Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat. 
  3. Spoon the mushroom mixture on the toasts and sprinkle the cheese on top. Broil for 2 minutes, or until the cheese is melted. Transfer the crostini to a platter, sprinkle with the parsley and serve.

7 Layer Fiesta Dip

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  • 1 can (16 ounces) refried beans
  • 1 container (16 ounces) sour cream
  • 1 package taco Seasoning Mix
  • 1 package (8 ounces) shredded Cheddar cheese, (2 cups)
  • 1 cup prepared guacamole
  • 1 cup chopped tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup sliced black olives
  • Tortilla chips
  • Spread refried beans in shallow serving dish.
  • Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
  • Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with tortilla chips.
Makes 8 cups or 64 (2-tablespoon) servings.

Curried Snowball from Stop and Smell the Rosemary-Houston Junior League

3c133-dscn02988 ounces cream cheese, softened
4 ounces shredded cheddar cheese (1 cup)
3 tablespoons dry sherry
1 tablespoon Worcestershire sauce
4 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 tsp white pepper
1 pinch cayenne pepper
4 – 6 ounces mango chutney
1 cup minced green onion
1 cup finely chopped peanuts
1 cup grated coconut

Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl; blend well.

  • Line a 2 cup bowl with plastic wrap, leaving a 4-inch overhang.
  • Press cheese mixture into bowl.
  • Fold plastic overhang over top and cover with another piece of plastic wrap.
  • Refrigerate at least 4 hours (better if chilled a day or two) or freeze.
  • Before serving, unfold plastic wrap and invert on serving plate.
  • (If frozen, defrost before adding topping).
  • Spoon chutney over top.
  • Sprinkle with green onions, peanuts and coconut.
  • Serve chilled with crackers.

 

Buffalo Cauliflower from twobites.com

buffalo-cauliflower-4Cauliflower
1 medium head cauliflower
3 tbsp olive oil
1 tbsp hot sauce

Buffalo sauce
3 tbsp butter, melted
2 tbsp Frank’s hot sauce
1/4 tsp garlic powder
1/4 tsp kosher salt

 

  • Preheat your oven to 400 degrees.
  • In a large bowl, toss the cauliflower with the olive oil and buffalo sauce.  Spread out onto a baking sheet.
  • Roast for 15 minutes, flip the pieces of cauliflower, then return to the oven to roast for 10 more minutes.
  • Whisk together the melted butter and hot sauce.  Drizzle over the cauliflower and gentle toss to coat each piece.  Return the cauliflower to the oven for 5 more minutes.  Serve hot with a side of ranch or blue cheese for dipping.

Notes

  • You can use more or less hot sauce in the buffalo sauce to make them as hot as you’d like!  I used Frank’s Hot Sauce.

Chipotle’s ‘secret’ Guacamole recipe

fwx-chipotle-guacamole-recipeThe recipe is not earth-shattering—
2 Hass avocados
2 teaspoons of lime juice
2 tablespoons freshly chopped cilantro
1/4 cup finely chopped red onion
1/2  chopped jalapeño
1/4 teaspoon of kosher salt

Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.