Category Archives: appetizers

Roasted Apple, Shallot and Blue Cheese Tart, Melissa Clark

Posted on by

This sweet and savory apple tart is both substantial and sophisticated. The chewy, pizza-like crust is fortified with three kinds of flour. The topping is a comforting, mellow jumble of sweet roasted apples and shallots scented with thyme and zipped up with pungent blue cheese.

1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
5 grams sugar (1 teaspoon)
150 grams all-purpose flour (1 1/2 cups), more as needed
55 grams whole wheat flour (1/2 cup)
60 grams fine cornmeal (1/2 cup)
10 grams fine sea salt (2 1/4 teaspoons), more as needed
1/2 cup extra-virgin olive oil, more as needed
2 1/4 pounds apples, cored, quartered and sliced 1/4-inch thick
3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick
1/4 teaspoon black pepper, more as needed
5 thyme branches
3/4 cup finely crumbled blue cheese
Flaky sea salt

Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.

In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.

While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, 1/4 cup oil, 2 grams ( 1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes.
Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.

YIELD 12 servings

Spiced Pecans, Alton Brown

Posted on by

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. 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.

smoked fish pate, carol sanders

Posted on by

a1 c smoked trout, trimmed and flaked
1 tbsp fresh lemon juice or lime
2 oz butter at room temp
2 tsp grated horseradish
1 tsp fresh dill weed finely chopped
2 oz scallions, finely chopped
salt and pepper to taste

In a broad, medium bowl, using the tines of a fork, mash the smoked trout. One by one add each of the ingredients as listed, mashing and blending.Balance tastes and seasons. Aim to store this for s day or two since it will taste better after the ingredients have mingled together.

Makes 2 1/2 c.

Kimchi Pickled Eggs, www.foodrepublic.com

Posted on by

donburi_0

Hard boil a few eggs and halve them. Then add a large splash of rice vinegar and half a teaspoon of sugar to the two or so inches of juice left in the kimchi jar and shake it up to combine. Drop the egg halves in the jar, shake it again and let it sit in the fridge for the rest of the weekend.  The whites took on an orange tint, the yolks became creamier and more flavorful thanks to the acid and the whole thing just reeked SO GOOD

Clinton Kelly’s Spicy Queso Dip

Posted on by

2

1 tablespoon Oil
1 small White Onion (very finely diced)
1 Red Bell Pepper (finely minced)
2 to 3 Jalapenos (minced)
1 cup Heavy Cream
1 pound Yellow American Cheese (shredded)
8 ounces Pepperjack Cheese (shredded)
1 bunch Cilantro leaves (chopped)
Salt and Freshly Ground Pepper
Tortilla Chips to serve

Heat the olive oil in a pot over medium heat. Add the onion, bell pepper, jalapeno, and a generous pinch of salt, cooking until very soft. Add the cream and bring to a simmer. Add the cheese, stirring continuously, until it has all melted, and season to taste.

Garnish with cilantro and serve with tortilla chips. If entertaining, serve in an oven safe bowl or crock that has been warmed in the oven.

Helpful Tips:
1. Salt the onions and peppers to draw out moisture.
2. Try leftover queso dip as a spread for sandwiches or a hearty burger.

Bruschetta with fig compote from bread in 5 minutes

Posted on by

fig-bread9-1-of-1

 

 

 

 

 

 

 

Stale bread, sliced
Fig compote (recipe follows)
Prosciutto
blue cheese and/or mozzarella
olive oil
thyme and/or basil

preheat the oven broiler.

Place the stale, sliced bread on a sheet pan, and brush with a bit of olive oil. Drizzle the bread with the fig compote liquid, and place a few of the fig pieces on each slice. Layer desired toppings over the compote, and place the sheet pan under the broiler. Let broil until the edges are golden brown and the mozzarella (if using) is melted and starting to brown in spots, about 4-7 minutes. Remove from the oven and sprinkle with fresh herbs and/or blue cheese, if desired.

dmv note: I broiled for 12 min using the toaster oven sauce did not get very thick. I used 3 tbsp butter, light brown sugar and less sugar and honey.

Optional toppings:

fig compote, prosciutto, and thyme
fig compote, mozzarella, and basil
fig compote, blue cheese, and thyme

Makes about 1 cup

1/2 pound fresh, black mission figs
4 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons honey
good pinch of salt

Preheat your oven’s broiler.

Cut the stems off the figs and then slice them into quarters.

Add the butter, brown sugar, and honey to a broiler safe pan (cast iron works nice). Cook over high heat for a minute or so, stirring frequently until syrup begins to bubble. Add the figs and stir them, coating them well with the syrup.

Place your pan under the broiler; this will caramelize the figs. Broil for about 5 minutes, swirling the pan a few times to keep the sugar from burning (make sure to use an oven mitt). The figs are done when the syrup has slightly thickened and is amber in color, and the edges of the figs are turning dark. Remove the pan and serve the figs warm.

Olive Cheese Bread — the pioneer woman

Posted on by

oli

loaf French Bread

6 ounces, weight Pimiento-stuffed Green Olives

6 ounces, weight Black Olives

2 stalks Green Onions (scallions)

1 stick Butter, Room Temperature

1/2 cup Mayonnaise

3/4 pounds Monterey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Guaca-chi The Washington Post, August 7, 2013

Posted on by

This marriage of kimchi and guacamole isn’t anything close to traditional, but it’s what happened when Food editor Joe Yonan was called upon to make a quick appetizer for a group of hungry people while he was staying in an unfamiliar house.

Don’t mash the avocados the way you would when making guacamole; they’re best left in chunks. The dish is best served just after it has been made.

Serve with tortilla chips or crackers.  Makes 1 3/4 cups (4 appetizer servings)

  • Flesh of 1 ripe avocado, cut into large chunks
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/2 cup homemade or store-bought kimchi, preferably spicy, with its liquid
  • Sea salt (optional)

Toss the avocado chunks with the lime juice in a serving bowl.

Chop the kimchi if the pieces are bigger than bite-size, then gently toss it and all of its liquid with the avocado. Taste, add salt if necessary, and serve.

Homemade Cheez-Its

Posted on by

cheese

 

 

 

 

 

 

 

 

1 8-oz. block extra sharp cheddar cheese, coarsely shredded
1/2 stick unsalted butter, at room temperature
1 teaspoon kosher salt
1 cup unbleached all purpose flour
2 tablespoons ice water

In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous. Add the flour and mix on low speed; the dough will be dry and pebbly. Slowly add the water and continue to mix as the dough coalesces into a mass.

Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.

Preheat the oven to 375˚. Line two baking sheets with parchment paper or Silpats.

Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.

Bake for 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool. Makes approximately 15 dozen crackers