Tag Archives: appetizers

Parmigiano ‘Gelato’ from the washington post

Posted on by

PlateLabJune_ParmesanGelato_H1400003710

  • 1 cup heavy cream
  • 5 ounces freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly grated nutmeg
  • Toasted bread slices, for serving
  • Highest-quality aged balsamic vinegar, for drizzling

Pour the cream into a heavy-bottomed saucepan over medium-high heat; bring it just to a boil, then turn off the heat and gradually whisk in the cheese.

Over low heat, continue whisking until the cheese is completely incorporated, less than a minute. Whisk in the nutmeg.

Transfer the mixture to a heatproof bowl; cover and refrigerate until firm, at least 1 to 2 hours or up to overnight.

To serve, warm a spoon by running it under hot water, then use it to scoop the gelato onto toasts. Drizzle a little balsamic vinegar on each portion. Tested size: 2 cups

http://www.washingtonpost.com/pb/recipes/parmigiano-gelato/14116/

 

Deviled Eggs with Smoked Salmon Eric Ripert

Posted on by

Deviled-Eggs-with-Smoked-Salmon_R

6 eggs
2 teaspoons Dijon mustard
2 tablespoons crème fraiche
2 ounces smoked salmon, diced
1 tablespoon sliced chives
– cayenne pepper
– fine sea salt and
   freshly ground pepper
1 lemon cut in half
– paprika to garnish

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

Spoon the mixture back into the egg whites. Garnish with paprika. Serves 4

Black Bean & Corn Salsa from Hellmann’s

Posted on by

BlackBeanCornSalsa1401

  • 1/4 cup Hellmann’s mayo
  • 2 Tbsp. lime juice
  • 1/2 tsp. ground cumin
  • 1 can (19 oz.) black beans, rinsed and drained
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 cup grape tomatoes [or cherry tomatoes]
  • 1/2 cup chopped red onion
  • 2 Tbsp. chopped fresh cilantro
  • 1 tsp. finely chopped jalapeno pepper (optional)

  1. Combine Hellmann’s mayo, lime juice and cumin in medium bowl. Stir in remaining ingredients. Serve chilled or at room temperature.

Scallop Crudo Bon Appétit (August 2011)

Posted on by

6a00e55015ee528833014e8a4c5fad970d

 

 

 

 

 

 

 

 

1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons soy sauce, preferably organic
1 tablespoon plus 2 teaspoons sunflower oil
1 tablespoon finely grated peeled fresh ginger
1 red Thai chile, thinly sliced
3/4 teaspoon Sherry vinegar
1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise
1/4 cup fresh mint leaves, torn if large
2 tablespoons thinly sliced chives
Sea salt

Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.

Crushed Peas with Smoky Sesame Dressing from smittenkitchen.com

Posted on by

4682926514_96dfb7889e

1 1/2 pounds fresh peas in pods or about 1 1/2 cups already shelled or frozen and defrosted
1/4 cup plain yogurt
2 tablespoons tahini (sesame seed paste)
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon paprika, smoked if you have it
1/4 teaspoon salt
1 scallions, thinly sliced
Toasted pitas, cut into wedges, for serving

Cook peas: Have ready a colander and an ice bath, and bring a medium pot of lightly salted water to a boil. Blanche peas for 30 seconds (if you like them with a real residual snap) to 1 minute (for a slightly more yielding pea) and drain them, then immediately shocking them in the ice water. Drain the peas again and pat them dry on a large towel.

Crush peas: Using a potato or egg-masher (and hopefully not an annoying one like mine, with holes the exact size of peas!), muddler or meat pounder (be gentle!), lightly crush the peas. Aim for mixed textures, some left whole, most in halves and a few a little more broken up. Put them in a large bowl.

Make dressing: Whisk together tahini, yogurt, lemon juice, water, cumin, paprika and salt. You might be tempted, as I was, to swap the water with olive oil but don’t do it — it makes a horrible curdled mess you will be sad to have to toss.

Assemble: Mix peas with about 3 tablespoons of the dressing, to start, then add more to taste. Sprinkle with scallions. Heap pea mixture on toasted pita wedges.

 

Baked Kale Chips – allrecipes.com

Posted on by

IMG_3715
1 bunch of kale
olive oil
salt & pepper to taste
Preheat an oven to 350 degrees F (175 degrees C).

Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

download

Smoked Salmon & Potato Wonton Pierogies from the Brown Eyed Baker

Posted on by

SalmonPierogies1
For the Pierogies:
1½ lb russet potatoes, peeled and cubed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 teaspoon canola oil
1/3 cup finely chopped shallots
4 ounces smoked salmon, chopped
2 tablespoons minced fresh dill
Salt and pepper to taste
1 package round dumpling wrapper (about 55)
Canola oil

For the Sauce:
6 ounces Greek-style plain yogurt
¼ teaspoon kosher salt
1 tablespoon minced fresh dill

To Make the Pierogies:
1. Place potatoes in a large saucepan of cold, salted water. Bring to a boil and cook until potatoes are tender. Drain the potatoes, then spoon back into the saucepan set over medium heat to dry the potatoes, about 1 minute. Transfer the potatoes to a medium bowl and mash with 2 tablespoons olive oil until smooth.

2. Heat 1 teaspoon olive oil in a small skillet set over medium heat. Add shallots and cook until they are tender and starting to brown. Stir the shallots, smoked salmon and dill into the potatoes. Season to taste with salt and pepper.

3. Working with one dumpling wrapper at a time, place one rounded teaspoon on one half of wrapper. Using your finger, rub water around edge of the wrapper. Fold over the wrapper and pinch the edges together well. Repeat with remaining wrappers and filling, placing filled pierogies on a baking sheet lined with wax paper.

4. Heat 1 tablespoon canola oil in a large nonstick skillet set over medium heat. Add pierogies, filling the skillet without overcrowding, and brown on both sides. Add ½ cup warm water, cover and cook for 4 minutes. Serve immediately with yogurt sauce. Repeat with remaining pierogies.

To Make the Sauce:
5. In a small bowl, mix yogurt, salt and dill.

*Recipe Note: Make ahead! Pierogies can be stuffed up to 24 hours in advance. Cover with damp paper towel and plastic wrap and store in the fridge

yield: About 55 pierogies and ¾ cup sauce prep time: 1 hour 30 minutes cook time: 20 minutes total time: 1 hour 50 minutes

Cucumber-Feta Toasts, Martha

Posted on by

med105744_0710_cucumber_vert

1/2 baguette
2 teaspoons plus 4 teaspoons extra-virgin olive oil
3 ounces feta
1/2 teaspoon fresh lemon juice
Coarse salt and ground pepper
1 small English cucumber, thinly sliced crosswise

Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve.

Jumbo Lump Crab Cake Bites

Posted on by

web-jumbo-lump-crab-bites-5902
16 ounce container fresh jumbo lump crab meat
1 large egg
½ cup regular mayonnaise
½ cup Italian bread crumbs
1 teaspoon Old Bay Seasoning
⅛ teaspoon fines herbs
⅛ teaspoon garlic powder
½ teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1-2 tablespoons unsalted butter
optional: dijon mustard for serving

Set the oven to broil and place the oven rack near the top.
In a medium sized bowl, gently pick through the crab meat to remove any shells. Try not to break up the lumps.
In a separate bowl, beat the egg and then whisk in the mayonnaise until well combined.
Add the breadcrumbs, Old Bay, fines herbs, garlic powder, mustard and Worcestershire sauce, stirring until well combined.

A little bit at a time, gently fold the wet mixture into the crab meat. This part takes some patience because you really want to avoid breaking up the lump meat.

Using a kitchen scale, weigh out 1 ounce bites and gently shape them with your hands.
Lightly grease the bottom of a baking sheet (baking spray works well) and place the crab cake bites on the sheet.
Place a small piece of butter on top of each crab cake bite.

Broil for 7-10 minutes, keeping a close eye to make sure they don’t burn. Allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they’re going to burn, lower the oven rack or switch the broiler to a lower setting. You’re not cooking the meat but you want the filling to solidify and the egg to cook through.

When the tops are golden brown, remove the pan from the oven and allow to cool. Place a toothpick in each crab cake bite before serving.  approximately 21 bites

Guasacaca sauce from Margaret L

Posted on by

1 onion, peeled, base removed and cut into eighths
1 ripe avocado, peeled and pitted
2-3 tablespoons of white or rice wine vinegar
2-3 cloves of garlic
1 jalapeño pepper, seeded and cored
1 bunch flat leaf parsley, washed and mostly dried
1 bunch cilantro, washed and mostly dried
salt to taste
3 tbsp vegetable oil

Place the onion, avocado, vinegar, garlic, and jalapeño in a blender (or food processor)
and purée until smooth. Add the parsley and cilantro and purée until smooth. If it is too
dry and won’t blend, add a little vinegar.
Add salt to taste and then add the oil last.

Use on meat, fish, poultry, refritos or even bread. I found it as an accompaniment to Venezuelan arepas. Freeze excess. Margaret L