Category Archives: appetizers

Baked garlic parmesan potato wedges

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  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
  1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping. 4-6 servings

 

Momofuku’s Soy Sauce Eggs

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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
1⁄4 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.

Hot Spinach Dip from Martha Stewart

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2 teaspoo11edf04_e_vertns olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat bar cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

  1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

  2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

  3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

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

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  • 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.

Texas Trash Dip from McCormick

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  • 1 package (8 ounces) cream cheese
  • 1 cup sour cream
  • 2 cans (16 ounces each) refried beans
  • 1 can (4 1/2 ounces) chopped green chiles, drained
  • 1 package McCormick® Taco Seasoning Mix
  • 4 cups shredded Mexican cheese blend, divided
  • Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
  • Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
  • Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

 

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.

Smoked Oyster Pate from food52.com

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download1 8 oz tub cream cheese
3 tablespoons milk
4 tablespoons green onions, finely chopped white and some green parts
3 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce, or to taste
1 clove garlic, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
1 4 oz can smoked oysters, drained and chopped
Sea salt and freshly ground black pepper, to taste
1 baguette, sliced into thin rounds
Butter, to taste

  1. COMBINE: In a medium bowl, pour the cream cheese, milk, green onions, Worcestershire, Tabasco, garlic, and parsley. Stir to combine. If the mixture seems too thick, thin it with a teaspoon or two more milk. ( It should be thick but everything should be evenly blended.) Fold in the oysters. Season to taste with salt and pepper.
  2. TOAST: Spread butter, to taste, on one side of each round of baguette. Place in a 400 degree oven until lightly toasted.
  3. SERVE: Place the oyster pate and the toast on a serving tray. Each guest can place a dollop of the pate onto a round of toast.