Tag Archives: appetizers

Shou Zhua Bing (Chinese Pancakes)

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STEP 1: MAKE THE FLAVORED ROUX:
3 tablespoons oil
4 scallions, white parts only (whole, not chopped)
3 star anise
1 tablespoon Sichuan peppercorns
3 tablespoons all-purpose flour
1/8 teaspoon five-spice powder
In a small saucepan over low heat, add the oil. Throw in the scallion pieces, star anise, and Sichuan peppercorns. Keep the pan over low heat for about 10 minutes, until fragrant. Pick out all the spices, so you essentially have a pot full of spiced oil. Stir in the flour and five-spice powder to create a thin roux. Set it aside, and let it cool completely.

STEP 2: MAKE THE DOUGH:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup boiling water
3/4 cup cold water
In a mixing bowl, combine the flour and salt. Make a well in the flour and add the boiling water. Mix with a fork or a pair of chopsticks. Gradually add the cold water and knead everything together to form a smooth dough ball. Cover with a damp cloth and let it rest for 30 minutes.

STEP 3: ASSEMBLY
1 1/2 tablespoons sesame seeds
1/4 cup finely chopped scallions (optional)
Salt, to taste
Depending on the pancake size you want, divide the dough into 4-8 equal pieces. Lightly brush some oil on a clean work surface. Roll each piece of dough into a long rope, and then use a rolling pin to roll it flat.

Stand the roll upright and press it down with your palm. Lightly roll out the resulting circle until you get a pancake that’s between 1/4-1/2” thick. It’s ok of the outer edges break open a bit. Repeat for each pancake.

At this point, you can cook them, or freeze them by separating each pancake with a layer of plastic wrap or wax paper, and then putting them in a freezer bag. There’s no need for thawing when you want to cook them.

COOKING:
Heat a pan over medium heat and add a tablespoon or two of oil. Place the pancake in the pan. Once the bottom starts to turn a little golden, add two teaspoons of water to the sides of the pan (don’t pour the water on the pancake), and immediately cover with a lid. Cook 3 minutes. Uncover the pan, flip the pancake, and do the same steps with the other side.

To finish, uncover the lid again, turn up the heat slightly, and brown both sides while flipping the pancake occasionally. When it’s golden brown, use a pair of chopsticks to squeeze and pinch the pancake a couple times to loosen the layers (this step is optional), because you ideally want to see the layers when you hand-pull it apart. The cooked pancake should be crispy and slightly chewy.

Snowy Morrison’s hot smoked salmon

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  • download200g thick salmon fillets, bones removed but skin left on
  • 1 tbs dark rum
  • 1 tbs soft brown sugar
  • 1 tbs cajun spice
  • 1 tbs salt flakes
  • 1 tbs tomato sauce
  • 1 tbs low-salt soy sauce
1. To make the secret rub, combine the brown sugar, Cajun spice and salt, then mix in the tomato sauce and soy sauce

2. Wash the salmon with the rum and leave to marinate for 30 minutes

3. Massage in the secret rub and leave to marinate in the refrigerator for 2 hours

4. Remove the salmon from the refrigerator and allow it to come to room temperature

5. Prepare a kettle barbecue for indirect cooking, building a small coal fire on both sides of the grill and allowing it to burn quite low until almost out

6. Add 2 handfuls of pre-soaked woodchips to both sides and allow them to start smoking well, with the lid on (temperature should be around 80-100°C)

7. Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 40 minutes. Do NOT lift the lid because if you’re looking, you’re not cooking

8. Check the fish after 40 minutes, when it should be just cooked, and remove from the barbeque and allow it to rest before serving

Soda Crackers from Bernard Clayton

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1 1/2 cups bread or all-purpose flour (I used White Lily all purpose flour)
2 1/4 tsp. yeast
1/4 tsp. salt, plus extra for sprinkling
1/4 tsp. baking soda
1/4 tsp. cream of tartar
2/3 cup hot water (120 – 130 degrees)
1/2 tsp. malt syrup (I used 1/4 tsp. molasses)
2 tbsp. vegetable shortening
2 tbsp. melted butter

In a large bowl mix flour, yeast, salt, baking soda, and cream of tartar. Set aside. In a small bowl mix water, malt syrup and shortening. Stir to blend then add to flour mixture. Mix until well blended then knead for about 4 minutes until the dough is soft and elastic. Add more flour if needed. Put the dough into a butted bowl, flip over to coat all sides of the dough, cover with plastic wrap and refrigerate for 1 to 18 hours. The longer the better. Roll the dough into a 18″ x 6″ rectangle which is 1/16″ thick. Fold the dough from the short ends, brushing off excess flour, to make 3 layers. Roll again to 1/16″ thickness. Cut into crackers, place on a greased cookie sheet and poke holes in the crackers to prevent them from puffing up. Sprinkle with salt if desired. Bake at 425 for 10-20 minutes. Remove from the oven and brush the crackers with melted butter, sprinkle with salt if desired, then place crackers on a rack to cool.

Variations: For sesame-onion crackers, add to the dough 4 tsp. each sesame seeds and grated onion. For an herb cracker, 4 tsp. each chopped fresh parsley and chives and 1/2 tsp. dried dillweed; also try 4 tsp. caraway seeds or 2 tsp. poppy seeds.

Bayless’s Queso Fundido al Tequila

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1/4 cup coarsely chopped cilantro
1/2 pound Monterey Jack cheese, shredded (3 cups)
1 small onion, cut into 1/4-inch dice
3 tablespoons tequila
Kosher salt
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 tablespoon extra-virgin olive oil
Warm corn tortillas or corn chips, for serving

  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.

 

 

Focaccia with Caramelized Onions, Pear and Blue Cheese

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  • 1 cup warm water201101-r-focaccia
  • 1 package active dry yeast
  • 1/2 teaspoon honey
  • 2 1/2 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 large onion, thinly sliced
  • 1 teaspoon light brown sugar
  • 1 large Bosc pear, cored and sliced
  • 1/2 cup crumbled blue cheese
  1. In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
  2. Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
  3. Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
  4. Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.

 

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

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from myrecipes.com/
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12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths

1. Sort through crab and discard any bits of shell.

2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.

4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.

Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

Notes: The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.

Smoky Eggplant Dip [Moutabbal] from smittenkitchen.com

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2 medium eggplants (about 1 pound each)
2 tablespoons olive oil, divided
1 teaspoon coarse or kosher salt, or to taste
6 tablespoons tahini (sesame seed paste), well-stirred if a new container
2 garlic cloves, peeled and minced or pressed
Juice of 1 lemon, plus more to taste, if desired
Pinch of cayenne or aleppo pepper
Pinch or two of ground cumin
2 tablespoons well-chopped flat-leaf parsley, divided
Toasted sesame seeds or za’atar for garnish

Heat oven to 375°F. Brush a baking sheet or roasting pan with 1 tablespoon olive oil, and sprinkle with 1 teaspoon salt. Prick eggplants a few times with a fork or tip of a knife. Over a gas flame, grill or under a broiler, evenly char the skin of your eggplants. I like mine quite smoky and like to leave no purple visible. Transfer to a cutting board, and when cool enough to handle, trim off stem and cut lengthwise. Place cut side down on prepared baking sheet and roast for 30 to 35 minutes, until very, very tender when pressed. Let cool to room temperature.

In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Add tahini, lemon, cayenne, cumin and 1 tablespoon parsley. Blend in short bursts (pulses) until combined but still coarsely chopped.

By hand: Scrape eggplant flesh from skin and onto a cutting board. Finely chop the eggplant, leaving some bits closer to pea-sized. In a bowl, whisk together tahini, garlic, lemon, cayenne, cumin and half the parsley. Add chopped eggplant and stir to combine.

Both methods: Taste and adjust ingredients if needed. I usually need more salt and lemon.

To serve: Spoon into a bowl and drizzle with remaining tablespoon of olive oil. Scatter with second tablespoon of parsley, and some toasted sesame seeds or za’atar, if desired. Serve with pita wedges.

For a big delicious summer meal, you could serve this with a tomato-cucumber salad,ethereally smooth hummus and pita wedges. If you’d like to be fancy, grilled or pan-roasted lamb chops are wonderful here too. (I use this method, but just season them with salt, pepper, lemon zest and dried oregano these days. I finish them with a squeeze of lemon juice.)  Makes about 2 cups

Tomato Crostini with Whipped Feta Ina Garten

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6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before your’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.   (Serves 6 to 8)

Parmigiana Bianca (“White” Eggplant Parmigiana) from food52.com

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Author Notes: This is a version of Eggplant Parmigiana that hails from Puglia, Italy’s heel, called “Parmigiana bianca” or “white Parmigiana”. The main difference is that it’s made without the tomato sauce that is characteristic of traditional Eggplant Parmigiana. The result is a gentler, sweeter version of the classic recipe.

It’s typically served as an antipasto — cut into small pieces and presented alongside a delicious platter of salumi, olives, marinated vegetables, fresh cheeses, and lovely deep-fried things. It also makes for great, portable picnic fare.(less) – Emiko

  • 2 large eggplants
  • Salt
  • Olive oil for frying
  • 4 tablespoons (60 grams) dried breadcrumbs
  • 3 eggs
  • 1/2 cup (125 milliliters) milk
  • 3 ounces (80 grams) Parmesan or pecorino cheese, grated
  • 7 ounces (200 grams) fresh mozzarella (about 1 large ball), provola, or caciocavallo cheese
  1. Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.
  2. Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.
  3. Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.
  4. Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350º F (180º C) until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.
  5. Serves 4 to 6 as part of an antipasto