Category Archives: appetizers

Veggie Pizza

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Veggie-Pizza5

1 can (8 ounces) refrigerated crescent rolls
Veggies for topping – squash, zucchini, onions, broccoli, cauliflower & carrots
finely shredded cheddar cheese
  1. Unroll the can of crescent dough and press in the bottom of an ungreased 9×13 cookie sheet to form a crust, pressing together the perforated edges. Prick dough lightly with a fork.
  2. Bake at 375 for 10 minutes, watching carefully, until browned. Cool crust completely.
  3. Spread the crust with the veggie dip, using as much as you like – I used right around 1/2 of the container. Layer the vegetables on top of the dip. Sprinkle with the shredded cheese, using as much or as little as you want – I probably used about 3/4 of a cup.
  4. Cover loosely with saran wrap. Chill until ready to serve. Cut into squares.

Black Bean and Sweet Potato Quesadillas

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16 oz small diced sweet potatoes (from about two average size sweet potatoes)
2 tsp cumin
1 tsp chili powder
1/2 tsp sea salt
1/4 tsp garlic powder
pinch of chipotle pepper
2 tsp oil
1 15-oz can black beans, drained and rinsed
chopped onion
crushed garlic
salsa

2 cups shredded Mexican blend cheese
salsa/hot sauce for serving

Preheat oven to 400 degrees.

Place cubed sweet potatoes in a bowl and sprinkle over with spices and salt. Drizzle oil over as well and toss well to combine. Spread sweet potatoes out on a lined baking sheet and roast for about 30 minutes, until very tender. Drain black beans, saute onions and garlic in olive oil until tender. Add black beans and salsa cook until warm.

Heat up a large skillet over high heat. Place one tortilla at the bottom and spread roasted sweet potatoes over top. Then, add about 1/2 cup black beans and a large handful of cheese. Place another tortilla on top. Press another heavy skillet over top of the quesadilla while cooking (I like to cook my quesadillas in a grill pan and then press a cast iron skillet on top).

Serve quesadilla with hot sauce and/or salsa and sour creams with a glass of wine ’round snacktime.

Salt-and-Vinegar Potatoes From “Cooks Country” Magazine

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Use small red potatoes, measuring 1 to 2 inches in diameter.

6 tablespoons olive oil
2 pound small red potatoes
14 ounces kosher salt
3 tablespoons malt vinegar

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees F. Set wire rack inside rimmed baking sheet. Brush second rimmed baking sheet evenly with oil. Bring 2 quarts water to boil in Dutch oven over medium-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.

2. Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until 1/2 inch thick. Brush potatoes with half of vinegar and season with pepper. Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.

Korean Seasoned Dipping Sauce (Yangnyeom Ganjang)

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Korean Fried Dumplings (Goon Mandu)
1/2 cup low-sodium soy sauce
1/2 teaspoon Korean sesame oil (see headnote)
1 teaspoon crushed, toasted sesame seeds (see headnote)
1 scallion, trimmed and cut crosswise into very thin slices
2 cloves garlic, minced
1/4 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 to 1 teaspoon Korean hot red chili powder (gochugaru; optional)

This salty sauce provides the right counterpoint to mildly seasoned dumplings. Give the sauce a few minutes to meld before serving.

You’ll want to double the recipe if you serve this as the sole condiment for Korean fried dumplings. The sauce can be refrigerated for up to 3 days.

makes 2/3 cup

Kentucky Beer Cheese, Chef John

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16 ounces of sharp cheddar cheese
2 cloves garlic, minced fine
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne powder
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 cup flat beer

Grate cheese into food processor bowl, add all ingredients and process until smooth (may take a few min).

Latest iteration (7/16)
8 oz sharp cheddar cheese
8 oz extra sharp cheddar cheese
2 cloves garlic
1 tsp dry mustard
1/2 tsp black pepper
1/4 tsp cayenne
1 tsp crystal hot sauce
2 tsp worcestrshire sauce
1 c beer

Yield: 3 cups

Tzatziki Sauce by Chef John

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1 large English cucumber, peeled and grated
1/2 teaspoon salt
2 cups Greek yogurt
4 cloves garlic, minced
1 pinch cayenne pepper, or to taste
1/2 lemon, juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish

Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.

Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Baked Brie with Roasted Cranberry Sauce by: a Couple Cooks

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brie
  • 1 brie wheel (12 ounces)
  • 2 cups cranberries (fresh or thawed frozen)
  • 1 orange
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • ¼ cup honey
  • Crushed pistachios for garnish (optional)
  • Baguette or crackers for serving
What To Do
  1. Heat oven to 425F. Zest the orange. Squeeze the juice from the orange and reserve.
  2. In a bowl, combine 2 cups cranberries, orange zest, 1 tablespoon olive oil, 1 tablespoon honey, ½ teaspoon vanilla extract, and 1 teaspoon kosher salt. Place parchment paper on a baking sheet and pour on the cranberries. Roast 12-15 minutes until tender.
  3. Return the cranberry mixture to a bowl and stir in the reserved orange juice and ¼ cup honey. Let sit for 30 minutes or more before serving.
  4. When ready to serve, preheat the oven to 375F. Bake the brie for 15 minutes until soft and warm. Spread the cranberry mixture over the brie. If desired, add chopped pistachios for garnish. Serve with crackers or bread slices.

Spiced Pecans, Alton Brown

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1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons packed dark brown sugar
2 tablespoons water

Line a half sheet pan with parchment paper and set aside.
Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Wait a few minutes to allow the pan to cool so you don’t burn the spices then add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

Emeril’s Spiced Nuts

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2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Mix spices and reserve.

Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes.

Transfer to a small bowl and set aside.

Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute.

Return the nuts to the skillet and toss to combine with the glaze.
Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.

Let rest until cooled and the sugar has hardened, about 10 minutes.
Store in an airtight container.

NOTES from Kathryn:  I let the pan cool a little after toasting the nuts – it is easy to burn the glaze.

We use chipotle rather than cayenne. And push it up the heat scale quite a bit – we like our spice spicey

 

Baked Brie

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download (1)1 sheet frozen prepared puff pastry, 11 x 17 inches, defrosted
1 wheel brie cheese, about 5-inches round
2 tablespoons raspberry jam
1/4 cup sliced almonds, toasted
crackers

Preheat oven to 350F.
Slice brie in half across the middle.
Spread the puff pastry sheet onto a counter and roll it to an 1/8 of an inch thick. Place half of the brie onto the puff pastry. Spread the jam on top. Sprinkle the almonds on the jam.
Replace the top half of the brie. Wrap dough up and over the brie, starting at the corners.
Turn over so the sealed side is underneath.
Bake for 15 minutes or until golden brown.
Serve with crackers.