Tag Archives: appetizers

Foul Mudammas

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foul
A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
1/2 small onion, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1 15 oz. can Fava Beans
2 tspn. ground cumin
1/4 cup Italian Parsley, minced
scallions for garnish, optional can use parsley or both
1/2 medium tomato, chopped
1 lemon
ground red pepper, to taste or minced jalapeño
salt and pepper to taste

pita bread

Heat 1 tbsp of the olive oil in a small pot, then add onions and cook 2-3 minutes. Add garlic and cook til lightly browned and onions are translucent. Open the can of fava beans and pour out 1/3 of the liquid. Add the beans and remaining liquid to the pot along with lemon juice. Put half of the parsley in the pot and cover – bring to a boil, then reduce heat and simmer 5-10 minutes, stirring occasionally.  Garnish with tomatoes, olive oil, remaining parsley and or scallions and jalapeno.

Chicken Liver Mousse Mirabelle

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2339621 pound chicken livers
Salt and freshly ground black pepper
1 teaspoon Quatre Epics (recipe follows)
1 tablespoon grapeseed oil
4 sage leaves
2 shallots, sliced
1 garlic clove, sliced
1 teaspoon fresh thyme leaves
1 tablespoon Cognac
1/3 cup port
1/3 cup marsala
8 ounces unsalted butter, softened

Quatre Epics:
3 tablespoons black peppercorns
1 tablespoon grated nutmeg
2 tablespoons ground cinnamon
2 teaspoons whole cloves
Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epics.

Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme. Toss the mixture well and cook over moderately high heat until the livers are medium rare. Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour.

Add the port and marsala wines to the skillet and deglaze the pan, stirring well. Reduce the liquid by three-fourths and transfer to a small bowl.

When the livers are cold, transfer them to a food processor fitted with a steel blade. Add the reduced wine and softened butter and pulse to combine. Taste for seasonings.

Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap. The mousse is ready to serve when it is fully chilled.

Serve the mousse with cornichons and toasted sliced French bread. The mousse makes a perfect hor d’oeuvre for cocktails.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Quatre Epics:
In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container. Yield: 5 tablespoons.

Colcannon Puffs from fatfreevegan.com

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colcannon-puffs

To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.

1 1/2 pounds potatoes (you can peel if you want, but I didn’t)
6 ounces kale
2 tablespoons nutritional yeast
2 teaspoons salt (or to taste)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons soymilk
2 tablespoons potato starch or corn starch

Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.

While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.

Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake fore 20 minutes more, until lightly browned.

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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IMG_3917
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.

Emeril’s Spiced Nuts

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photo

 

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

 

Roasted Apple, Shallot and Blue Cheese Tart, Melissa Clark

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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