1589 lines
59 KiB
Plaintext
1589 lines
59 KiB
Plaintext
Newsgroups: rec.food.cooking,rec.food.recipes
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From: arielle@taronga.com (Stephanie da Silva)
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Subject: Appetizers (Long)
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Message-ID: <D7ZMR6J@taronga.com>
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Organization: Taronga Park BBS
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Date: Tue, 12 Jan 1993 14:12:09 GMT
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Lines: 1580
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Ciliegine Con Prosciutto
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Small, cherry-sized balls of cow's milk mozzarella, packed in sealed
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plastic containers are available in the dairy section of many supermarkets
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or speciality stores.
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1/2 medium lemon
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1 medium garlic clove
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2 tbl snipped fresh chives
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1/4 cup olive oil
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1/4 tsp hot red-pepper flakes
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9 ounces fresh mozzarella "cherries" or fresh mozzarrella
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15 thin prosciutto slices (6 ounces) If you can find Parma it's
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worth the extra money.
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1 medium bunch dill
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Squeeze lemon juice into a medium bowl. Peel and crush garlic and put
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it into the bowl along with the chives, olive oil, and red-pepper
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flakes. Drain and add cheese "cherries" or cut mozzarella into 3/4-
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inch cubes and add to the mixture. Marinate at room temperature at
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least 2 hours. (Can cover and refrigerate overnight). Cut
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prosciutto slices in half lengthwise. Wrap 1 slice of
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prosciutto around each piece of cheese and 1 small sprig of dill.
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Secure with a toothpick and serve. Let me know if you want any
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others. I have many. Or if it is something special you
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are looking for. I would be happy to help you knock the
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socks off of your aunt.
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Baked Brie
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Also, baked Brie is fabulous. If you want to get fancy with the brie,
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saute some mushrooms with tarragon, garlic and a bit of wine until the
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mixture is almost dry (the mushrooms should be sliced or chopped, by the
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by), take a wheel of brie, slice it in half, put the mushroom mix in the
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middle, and wrap it in phyllo or puff pastry (the frozen puff pastry works
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fine). Put in the freezer for 20 minutes to firm everything up.
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At this point, it can be moved to the fridge and kept until needed. Bake
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it in a moderate oven until the puff pastry browns. Let sit for 15-20
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minutes before cutting.
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You can also use puff pasty scraps to cut out little leaves and stuff to put
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on top of the whole thing for decoration. This is best with the small wheels,
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about 5 inches in diameter.
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Shrimp wrapped in pea pods
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Steam the peas so they're limp. Boil and peel the shrimp, leaving the
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tails on. Wrap each shrimp in a pea pod and skewer with a fancy toothpick
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to keep it on. Have a couple of dipping sauces.
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Puff Pastry Calzone with Chevre & Artichoke Hearts.
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1 PKG frozen pastry shells (6), defrosted
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8 oz. Chevre cheese, crumbled or feta cheese
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1/4 cup cut up onion slices
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8 ounces marinated artichoke hearts, drained & chopped
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2 Tablespoons sliced black olives
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grated paremasan cheese
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Stack 3 pastry shells together & roll them out to measure 8" (this makes
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a big one you can do it like this & have people cut off a slice or make
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little ones).
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Place pastry on a lightly greased cookie sheet.
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When you defrost shells don't let them get too soft - just so they are
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still chilled.
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Combine the next 4 ingredients & place in center of pastry leaving a 1"
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border along the edge. (you can also add some garlic to the mixture)
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Roll out the remaining shells in the same fashion & place over the filling.
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Press & sel the edges with the tines of a fork. Scallop them in a
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decorative fashion. Pierce top with fork & brush tip with a little water
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& sprinkle with a little grated parmesan cheese.
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You can either bake it now or put it in the fridge until the next day if
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need be.
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Bake in a 400 oven for about 25 minutes or until top is a deep golden brown.
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place in a platter & cut into wedges to serve. Serves about 6.
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If you assemble this in advance that's fine but don't bake it until just
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before serving.
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Russian Stuffed Eggs
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1 doz. large (jumbo) eggs
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1/2 lbs large mushrooms
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1 bunch parsly
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ground black pepper
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Mayonnaise (I used Cholestrol Free Kraft)
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Boil the eggs for 10 minutes or more (until they're hard)
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let them cool off completely.
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Chop the mushrooms very finely (a good food processor will help)
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The goal is to have about 2 cups of chopped mushrooms for every
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dozen eggs.
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Chop 1/2 cup of parsly (very very fine, food processor type fine)
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Cut the eggs in half and take out the yolks. Mix the egg yolks with
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the mushrooms, parsly and add a tea spoon full of black pepper.
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Add 1/2 cup mayonnaise and stir the whole thing. You should have a
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grey, mushroomy paste.
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Stuff each hollow egg half with heaping teaspoon of the paste. Put
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a tiny little bit of mayo on top and stick a parsly leaf on.
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Refrigerate before serving.
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Most people grabbed 3 - 4 halves, so plan accordingly.
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If you're handy around the kitchen, 3 dozens of this should not
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take you more than 1 hour and you can prepare this hours ahead.
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Boboli pizza
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1 Boboli (Italian crust in the shape of pizza pre-made up)
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Pesto sauce
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sun dried tomatoes
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grated cheese (Monterey Jack works great)
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Spread the pesto sauce on the boboli. Lay the sun dried tomatoes on
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top (I laid them on paper towels to get some of the excess oil off).
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Cover top with grated cheese. Bake at 450 for 10 minutes or until
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cheese is melted. Cut in diamond shapes, then cut shapes in half to
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get finger-sized triangles. Serve warm.
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Savory Egg Rolls: (makes around 56 small rolls)
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1 Medium Carrot (Julienned)
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6 - 8 Scallions (chopped)
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2 Medium Cloves of Garlic (crushed)
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1/2 Lb. White Mushrooms (chopped) or Shitake if you're from Palm Beach
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3/4 Lb. Spinach (stemmed and broken up)
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10 oz. Cooked Salmon (canned, or preferrably fresh)
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12 - 15 medium to large shrimp (peeled, deveined, and chopped)
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2 Tbsp. Chinese Cooking Wine or Dry Sherry
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2 Tbsp. Dark Soy Sauce (Kikkoman?)
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1 Lb. Package of Won Ton Wrappers
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About 1/2 Package of "White Sauce" mix (for thickener)
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Salt and Pepper to taste
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1 - 2 Cups Vegetable oil (for deep frying)
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Filling Preparation:
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In a fairly large sauce pan or fry pan, saute garlic, scallions, and carrot
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in a little oil until vegetables are limp. Add wine, soy sauce, spinach,
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seafood and mushrooms and stir fry, while breaking up the salmon into
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small pieces. Be careful not to overcook. Shrimp should turn pink and
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mushrooms and spinach should have rendered their liquid and gone soft.
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Add some of the White Sauce mix a little at a time until good consitency
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is reached, and ingredients stick together (like stuffing). Let this
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mixture cool before making the rolls.
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Stuffing and Frying:
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Lay out a sheet of wax paper for a work area, and have within reach a saucer
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with a little water. It's best to do three at a time, I found. Place about
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a well rounded teaspoon of filling in the lower third of each Won Ton wrapper.
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Then fold the two sides part way over the mixture. Wet your finger in
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the saucer
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and use it to moisten the top end of the wrapper. Roll it up and seal it.
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For frying, put enough oil in the pan to just cover the rolls. Fry for 3-5
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minutes each until golden brown. You can fry maybe 5-8 at a time depending
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on the size of the pan. Turn each occasionally to check doneness and color.
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Drain on paper towels.
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Dipping Sauce:
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This one goes well. Just mix about 2 Tbsps. of Grey Poupon (or similar)
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mustard with 1 Tsp. honey and 1 Tbsp. dark soy sauce.
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These are not so difficult to make as it may seem. The worst part is the
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wrapping, but that might take only 15 minutes or so once you get adept
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and have a little practice. These rolls reheat well by low temp (325)
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oven or microwave. Heat before serving, but they're OK at room temp.
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Mini Quiche
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Prepare a double batch of pie crust or purchase a pie crust
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mix. Roll out and cut in circles using a donut cutter or
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cooking cutter. Place circles into bottom of muffin pan so
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that pie crust curls up the sides by about 1/4 inch. Fill
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with any combo of filling. I used bacon, mushrooms, onions,
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and swiss for one filling. The other was broccoli, onions
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and cheddar cheese. Place just enough filling so it does
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not go above lip of crust. Beat 2 eggs and 3/4 cup sour
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cream. Spoon 1 teasp. of egg mixture over each quiche.
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Bake for 20-25 min in 375 oven.
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Reheat defrosted quiche for 10 min in a 400 oven.
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A Different sort of Rumaki....
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Shrimp ( usually use the med size prawns, fresh is better)
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*Pepper* Bacon (really really it makes a difference)
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A full large head of garlic
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several lemons and limes
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1 -2 tsp dried red pepper
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Peel and devein the shrimp. Marinate them with all the garlic (peeled
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and crushed), the red pepper and enough of equal amounts
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of fresh lime and lemon juice to cover all the shrimp. Marinate in
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the 'fridge for 3-6 hours. I usually do this in the morning and let them
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go all day.
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After marinating, drain the shrimp (If you are grilling outside
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I recommend that you save the marinade and baste with it) and cut the
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bacon strips in half. Wrap the bacon around the shrimp and secure
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with a toothpick. Either grill over mesquite basting with
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the reserved marinade (the favored method) or broil in the oven.
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You may pre-grill these and refrigerate, then warm in the broiler
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prior to serving. In fact, I think they even taste better that way!
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Layered Bread Loaves
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order loaves of bread from a bakery (or bake yourself if you're
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really ambitious). you can even ask them to make them in pastel
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shades if you're so inclined. just ask them to slice the bread
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horizontally for you ... so you have about 5 or 6 long slices.
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trim the crust and spread/stuff/fill with whatever you like. i've
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used pate, cream cheese (again, tinted if you want) with chopped
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olives, cherries, nuts, whatever ... or you can use any one of the
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prepared flavored cream cheeses in the supermarket. roll up,
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fasten with toothpicks, wrap first in saran, then in foil (the
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saran keeps the foil from getting stuck to the rolls), and freeze
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for an hour or so. remove from the freezer an hour or so before
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you're going to serve them and slice. you have pretty little
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pinwheel-looking things.
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Mushroom sandwiches
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this one takes a little longer. chop up some fresh mushrooms and
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onions, and saute in butter, margarine, oil, whatever until the
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onions are clear. drain and set aside until cool. on cocktail
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bread (rye or pumpernickel), pile a mound of mushrooms and onions,
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grated swiss cheese, grated italian cheese (i use locatella), and
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bread crumbs. broil until the swiss melts, and serve immediately.
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Filled Tortillas
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6 flour tortillas (El Ranchito brand work best)
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Salsa (optional)
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1 pkg (12-16 oz) cream cheese (softened)
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1 1/2 tbl chopped black olives (measurement is a guess)
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4 jalipinios chopped fine (fresh are better than canned) (more or less to taste)
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1/4-1/2 tsp chili powder
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3/4 tsp Johnnys (or other) seasoning salt
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Mix softened (can be done in the microwave) cream cheese, olives, jalipinos,
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chili powder, and seasoning salt. Spread a thin layer on tortilla going
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all the way out to the edges. Roll tortilla. Repeat for each tortilla.
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At this point you can either put them in a plastic bag in the refrigerator
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and save until you are ready to serve them, or serve immediately.
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(Sometimes I warm them for a few seconds in the microwave to soften, other
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times I serve cold). Cut into 1/2" slices before serving. Can be dipped
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into salsa.
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Crab Puffs
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1 pkg. wanton skins
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8 oz. cream cheese
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7 1/2 oz. crab
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2 tsp. soft breadcrumbs
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2 drops sesame oil
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Combine all ingredients except skins. Fill squares with 1 tsp. of the
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mixture and fold over, making triangles. Moisten to seal edges. Fry
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in oil heated to 370 F for 3 minutes, or until brown and puffed,
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turning once. Serve with Chinese mustard.
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Mexican Stuffed Mushrooms
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1 lb. hot sausage
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1/3 c. soy sauce
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1 clove garlic
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2 lbs. LARGE mushrooms
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Mix together the first 3 ingredients. Stuff mushrooms. Bake at 350 F
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for 20 minutes or until sausage is done.
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Fresh Fruit Dip
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8 oz. cream cheese, softened
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1/2 c. lemon yogurt
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1/2 tsp. vanilla
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1/2 c. coconut, toasted
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3 tbl. milk
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In a small mixer bowl beat together the cream cheese, lemon yogurt,
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honey, and vanilla till smooth. Stir in the coconut and milk. Turn
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into serving bowl. Cover and chill in the refrigerator till cold.
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Serve with slices of fresh fruit.
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Filo Dough Triangles
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2 boxes (2 pounds) Filo pastry leaves
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1 to 1+1/2 pounds unsalted butter, melted and slightly cooled
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3 batches of FILLING(s) (see below)
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Melt the butter. Take a filo leaf, lay it out flat, and brush it
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with melted butter. Put another leaf on top of this one and butter
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it as well. Cut this into four long strips (the dough is usually
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18x24, so when you cut it, you should get four 4.5x24 strips). For
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each strip, put a spoonful of filling at the top, and then flag-fold
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the strip into a triangle with the filling inside. Repeat until you
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run out of either the filling or the filo leaves.
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Slash the tops of the triangles -- be careful not to cut through to
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the filling.
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Bake these at 450 degrees F. for about twenty to twenty-five minutes.
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(Basically, you just want to make them golden-brown.)
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Roquefort-Leek filling
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1/2 cup minced leeks (about two leeks)
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3 tbsp butter
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2 oz. Roquefort cheese
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2/3 cup Ricotta cheese
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1 egg-yolk
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Salt and pepper if you want
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Cut the green tops off the leeks; discard. Quarter the leeks down
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their long axis, and rinse well in a pot of water. Now mince finely.
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Saut'e in the butter until tender. Crumble the roquefort and mix in;
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also stir in the ricotta. If you really feel that you *must* add a
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bit of salt, and you don't mind that it's going to ruin your blood
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pressure, besides clogging your arteries with the cholesterol from
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the butter and cheeses, (:-) then add some. Same with the pepper. :-)
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Mix well. Fills up about 24-30 triangles.
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Three-Cheese filling with Pepperoni
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1/2 cup Ricotta cheese
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3 tbsp grated mozzarella
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3 tbsp freshly grated Parmesan
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1/4 cup very finely chopped pepperoni
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1 egg yolk
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Salt and pepper if you want
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Mix everything together. Fills up about 24-30 triangles.
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Crab filling
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8 oz. fresh crab meat
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3 tbsp butter
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3 tbsp shallots, finely chopped
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1 tbsp sherry
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1 tbsp Dijon mustard
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Salt and pepper if you want
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Melt butter, saut'e shallots until soft but not browned. Add the crab and
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sherry, saut'e or 30 seconds. Stir in the rest, let cool. Fills up about
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24-30 triangles.
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Curried Lamb filling
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8 oz lean boneless lamb
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3 tbsp butter
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1/2 cup finely chopped onion
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1 clove garlic, minced
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1-2 tsp curry powder
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1/4 tsp ground coriander
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a pinch of cayenne pepper
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Salt and pepper if you want
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Chop lamb into 1/4 inch pieces. Melt 2 tbsp butter in a pan and brown
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lamb over medium-high heat. Move lamb to a bowl, and saut'e the onion,
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garlic, curry, and coriander until soft. Stir in lamb and season to
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taste with salt, pepper, and cayenne. Fills up about 24-30 triangles.
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MEXICAN APPETIZER
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1 (8 oz) package cream cheese, softened
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1/2 jar thick and chunky picante sauce
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1/2 jar dried beef, chopped
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8-10 flour tortilla shells
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1 C cheese, grated
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Paprika
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Mix cream cheese, picante sauce and dried beef until creamy. (You may
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chop the dried beef in a food processor, then add the other two
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ingredients and mix.) Place one tortilla shell on serving dish and
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spread with a layer of the mixture. Repeat this process until you have
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a stack of 8 to 10 tortilla shells with cream cheese layers between.
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Cover with plastic wrap and refrigerate overnight. Cut into wedges to
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serve. Sprinkle with grated cheese and paprika. If desired, serve
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with sour cream, guacamole, or extra picante sauce on the side.
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The grated cheese can also be added to the cream cheese mixture rather
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than sprinkled on top.
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CRAB RANGOON
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1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese)
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{amount based on how "cheesy" you want them}
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1 can (6 ounces) crab meat, drained and flaked
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2 green onions including tops, thinly sliced
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1 clove garlic, minced
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2 teaspoons Worcestershire sauce
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1/2 teaspoon lite soy sauce
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1 package (48 count) won ton skins
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vegetable spray coating
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In medium bowl, combine all ingredients except won ton skins and spray
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coating; mix until well blended. (To prevent won ton skins from drying
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out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in
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center of each won ton skin. Moisten edges with water; fold in half to
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form triangle, pressing edges to seal. Pull bottom corners down and
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overlap slightly; moisten one corner and press to seal. Lightly spray
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baking sheet with vegetable coating. Arrange rangoon on sheet and lightly
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spray to coat. Bake in 425 degree oven for 12 to 15 minutes, or until
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golden brown. Serve hot with sweet-sour sauce or mustard sauce.
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Makes 48 appetizers.
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NOTE: Rangoon can also be fried in oil.
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Spicy Phyllo Cups
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6 sheets phyllo pastry
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1 T olive oil
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1 onion, finely chopped
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1/4 cup pine nuts
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2 cloves of garlic, crushed
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1 t ground cumin
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1 t ground cardamom
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1/8 t cayenne pepper
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1/4 t ground cinnamon
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1/4 pound mushrooms, chopped
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1/3 cup raisins, chopped
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1 T olive oil
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1/2 pound rump steak, chopped (I used tenderloin)
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black pepper
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chives
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Stack three sheets of phyllo dough on a work surface. For cups, use a
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three inch round tart pan or mold to cut out circles, and then place
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the circles in 2 1/4" tart pans. For boats, use a 4 1/2 x 2" boat-shaped
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tart mold as a guide and place the phyllo into 3 1/2 x 1 1/2" boat-shaped
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molds. Cut out approximately 30 cups or boats.
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Bake at 425 for 6-8 minutes. They should be golden brown. Remove carefully
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from the molds and cool on a wire rack.
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Heat 1 T olive oil in a frying pan. Cook onion over medium-low heat until
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soft but not browned (5-6 minutes). Add the pine nuts the garlic, and the
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cumin, cardamom, cayenne, and cinammon.
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Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins.
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Transfer to a plate.
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Heat 1 T olive oil in the frying pan. Stir-fry the steak until it changes
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color. Add the mushroom mixture and combine. Season with pepper, and salt
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if desired. Spoon filling into cups or boats. Sprinkle with cut chives.
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Serve warm.
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Brie En Croate
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1 ea Brie round
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1 ea Pastry dough
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1 ea Egg
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2 T Milk
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Completely enclose cheese in pastry. Make egg wash of egg and milk.
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Put brie on baking sheet with seam side of dough down. Brush with egg
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wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and
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decorate top of Brie. Bake at 350F about 30 minutes or until golden
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brown.
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Cheese puffs
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8 ea Slices white bread
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2 c Milk
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8 oz Old English cheese slices
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1/2 t Pepper
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3/4 t Dry mustard
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1/4 c Butter, melted
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1 t Salt
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3 ea Eggs
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May be prepared the day before.
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At least 4 hours before cooking, trim crusts and cut bread into 1"
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squares. Cut cheese into bite size pieces. In large greased casserole,
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alternate layers of bread and cheese. Pour melted butter over top. Bea
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eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly.
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Pour over casserole. Cover and refrigerate. One hour before serving, bake
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at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is
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golden and puffy.
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Goat Cheese Spread
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6 cloves garlic (unpeeled)
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1 Tbsp olive oil
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1/2 Lb. fresh goat cheese (e.g. Montrachet)(any other suggestions??)
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1/3 C drained oil-packed sun-dried tomatoes, cut julienne
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Preheat oven to 350 F. Toss whole cloves with oil in heavy small
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baking dish. Bake until soft and brown, about 15 min. Cool slightly.
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Slip skins off garlic; transfer to medium bowl and mash to paste. Mix
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in goat cheese and tomatoes. Can be prepared 4 days ahead; refrigerate.
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Let stand 1 hr before serving.
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Olive-Caper Spread
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1/2 C pitted black Kalamata olives
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3 Tbsp olive oil
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1 Tbsp chopped fresh basil
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1 Tbsp drained capers
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2 garlic cloves, minced
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Puree olives with oil, basil, capers and garlic in processor.
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Transfer to bowl. Can be prepared 4 days ahead; refrigerate. Let stand
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one hr. at room temp before serving.
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Croutons (for spreads)
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1 8-ounce French baguette, in 1/2 inch slices
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1/4 C (1/2 stick) unsalted butter, melted
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Preheat oben to 400 F. Arrange bread slices on baking sheet. Brush
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both sides with butter. Bake until crisp and golden brown, about 10
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min. Cool slightly. Can be prepared 1 day ahead. Cool completely;
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store in plastic bag at room temp.
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Spring-Fresh Hors d'ovres
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Endive leaves, separated
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Cream cheese plus another cheese for flavoring (roquefort, goat,
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gruyere, or other cheese of your choice)
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Fresh herbs (thyme, rosemary, parsley combination is nice)
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Garlic powder (just a bit)
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Fresh chives (leave in their lengthy state; don't chop)
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Smoked salmon
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Red bell pepper
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Chop some fresh herbs and set aside. Process together cream
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cheese and second cheese of your choice. Now cream together in
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a bowl the cheese mixture, herbs, and a bit of garlic powder to
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taste. (You may also add some salt, white ground black pepper,
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or even cayenne pepper if you like.) Put into a pastry bag and
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fit with an attractive piping attachment (I use the "scallop edge"
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attachment). Pipe the cheese in a line along the length of the
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endive "boat". Do this until all endive leaves or cheese mixture
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is used. Now top off each by placing on top of the piped cheese
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length: 1 strand of chive (cut shorter as necessary), a bit of
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minced red bell pepper, and a small strip of smoked salmon.
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Place all "boats" on a lined cookie sheet, cover with plastic
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wrap, and refrigerate until ready to serve. Very attractive
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& quite artistic.
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Sourdough Baguettes
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A great little cafe in Reno (yeah, we don't all eat in casinos) serves
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little sourdough baguette slices topped with, in order, cream cheese,
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pesto sauce, and roasted red pepper slices, and its wild!!
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My wife and I have made it a few times, and now that roasted red
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peppers are readily available in jars from most supermarkets, it's a
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pretty easy task. Just soften the cream cheese, spread a nice little
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layer on the sourdough slice, then a dolop of your favorite pesto, and
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a little slice of red pepper. People with an aversion to raw fish have
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to be assured that the red pepper really is vegetal matter, and not
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something of the sea, as it has an almost lox-like appearance.
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bacon and cream cheese stuffed mushrooms
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8 oz. cream cheese, softened
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4-6 strips of bacon, fried and crumbled; reserve fat
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1 small onion, finely chopped
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20-25 large mushrooms, stems removed
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about 8 mushroom stems, finely chopped
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saute onion and mushroom stems in bacon fat until tender. drain off excess
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fat. mix crumbled bacon, onion and stems with softened cream cheese until
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the mixture is workable.
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stuff each mushroom and bake at 350 deg. f for 10-15 minutes.
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finish under the broiler just until tops are golden.
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bstila - moroccan chicken/nut pie
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brown 1/2 lb blanched almonds in a little oil until golden. chop
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coarsely or pound with a mortar and pestle. add 1/2 tsp cinnamon
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and (optionally) honey or sugar to sweeten to taste (anc adds none
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but cites recipes calling for up to 1/2c sugar--i favor a little
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honey as the contrast of the sweetness with the savory chicken is
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part of the exotic appeal of the dish). set aside.
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heat 1 tbsp clarified butter and 1/3 cup butter in a large heavy
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pot. add 1 minced medium onion and saute for a few minutes. add
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chicken meat equivalent to about 1/2 chicken (e.g. two boneless
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breasts), cut in small pieces (as for a pot pie), along with:
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1/2 tsp pepper
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1 pinch saffron (or, per ongoing thread, 1/2 tsp turmeric)
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1/2 tsp cinnamon
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3/4 cup minced parsley
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1/4 cup minced coriander (cilantro, chinese parsley)
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salt to taste
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simmer until the chicken is done. beat 2 eggs and slowly stir them
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into the sauce. remove from heat.
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have ready phillo sheets, melted butter (at least 1/4 lb), and a pastry
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brush. select a shallow baking pan about 8" in diameter, such as an iron
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skillet. what you basically want to do is construct a pie by layering
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the phillo sheets in the pan and then folding them over the contents; it
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will probably be easiest if you cut the sheets in half or smaller, for
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instance into long rectangles about the width of the pan and twice as long.
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brush one of the sheets with melted butter, and put it, butter side up,
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in the bottom of the pan, the excess dangling over the side. add another
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sheet, at an angle to the first, and repeat so that you have phillo
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covering the bottom of the pan and dangling out all around (this is hard
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to describe). use about 5 sheets to form this layer. repeat the process,
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forming another layer. now pour the chicken and sauce into the pan. put
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several more buttered sheets on top of the chicken, this time not
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overlapping the edge--use smaller pieces or fold them in half. spread
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the nut mixture on top of this. put another layer or so of phillo, then
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fold the dangling ends over the top so as to close the envelope. (your
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mileage may vary on the number and details of layering the sheets). brush
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the top with butter. at this point the bstila can be refrigerated if
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desired (this is time-consuming and you may wish to do all this the day
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before serving).
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just before serving, put the pan in a 350-degree oven for 15-20 minutes
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until the top is golden: flip it onto an oven-proof plate (or use an
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ordinary plate to flip it over back into the skillet) and return to brown
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the other side, 30-40 minutes total. place on a serving platter, sprinkle
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with powdered sugar, then make fanciful decorative designs with ground
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cinnamon. (when i had this in a restaurant it said something like "eat
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me").
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thai bbq chicken appetizers
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3 lbs chicken wing drummettes
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marinade:
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1/4 cup coarsely chopped garlic
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roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop
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for a bunch that still has some roots attached)
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1 tsp ground turmeric
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1 tsp curry powder
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1.5 tsp ground dried chilis (cayenne or equivalent)
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1 tbsp sugar
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1/4 tsp salt
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3 tbsp thai fish sauce (filipino or vietnamese is ok, too)
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basting liquid:
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1/2 cup coconut milk (canned is ok)
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garnish:
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cilantro sprigs (left over from making marinade)
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dipping sauce (see recipe below).
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process all marinade ingredients in a blender until smooth. marinate
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chicken, refrigerated, overnight. grill over hot coals until done, brushing
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frequently with coconut milk. serve garnished with cilantro sprigs,
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accompanied by steamed rice and bowls of dipping sauce.
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dipping sauce for bbq chicken
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1/2 tsp dried chili flakes or cayenne
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2 cloves garlic, coarsely chopped
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1 tbsp brown sugar
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1/4 tsp salt
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1/2 cup chinese red rice vinegar
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a thinly sliced green onion
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1 tbsp coarsely chopped cilantro leaves
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pound first 4 ingredients to a paste with mortar and pestle, then dissolve
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in vinegar. alternatively, put it all in a blender and blend until smooth.
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float the green onions and cilantro on top.
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trota piccante - 8 servings
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2 pounds whole trout, gutted
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3 t flour
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1 c olive oil
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2 med. onions, peeled and chopped
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8 med. cloves garlic, peeled and minced
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2 med. jalapeno peppers, seeded and minced
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2 med. bunches cilantro, washed, dried and chopped
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2 t hot red pepper flakes
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1 t salt
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2 1/2 lemons, juiced
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1/4 c pine nuts, toasted
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1. remove head, tail and fins from the trout and discard. wash with
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water and rub over all surfaces with a cut lemon. (or save the lemon peels
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after juicing and use those.) pat dry with paper towels and dredge in flour.
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2. in a very large skillet, heat the olive oil over medium heat until
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very hot. fry the trout 4 to 5 minutes on each side, or until done. remove
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from the pan and cool on paper towels. reserve the oil.
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3. remove the skin and bones from the trout and crumble into small
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pieces. set aside.
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4. strain the oil into another saute pan and cook the onions until
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translucent. add the garlic, jalapeno, cilantro, coriander and hot pepper
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flakes. cook over low heat for 3 minutes.
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5. stir in the pine nuts. transfer to a bowl and chill. serve cold
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as an appetizer.
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galloping horses (thai appetizer) servings: 8-10
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1 t. oil 1 lb. ground pork
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4-8 cloves garlic, finely chopped 3 green onions, white part, chopped
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1/3 c. sugar 1/2 tsp. pepper
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3/4 c. roasted salted peanuts 1 fresh pineapple, or
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lettuce leaves 5 tangerines, or
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mint or coriander leaves 4 oranges
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chopped chilis
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grind peanuts. heat oil in a frying pan, add pork, garlic and onions.
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cook until pink color disappears. drain off most of the fat. add sugar and
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pepper, cook 1-2 minutes. add peanuts, mix in well, then remove from heat.
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cool to room temperature.
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prepare platter, lining with lettuce leaves. peel and segment the
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citrus fruit if used, cutting each segment down to the back and fanning
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open to form a circle. if using pineapple, cut off top leaves and outer skin,
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as thinly as possible, from top down. look at the "eye" pattern, as it forms
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a spiral down the pineapple. cut the spirals with a sharp knife held at
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about a 45 degree angle. cut off bottom. cut pineapple into about 5 or 6
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wedges and then cut each of those into 1/4 inch slices. arrange fruit on
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platter.
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mound meat mixture onto fruit, and decorate with other garnishes. serve
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at room temperature, or chilled.
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chicken pastry or b'stila
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1 chicken
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salt, fresh black pepper
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1/2 teaspoon turmeric
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pinch of saffron
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a tablespoon of mixed herbs or "bouquet garni"
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3 large onions, peeled and minced
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3 tablespoons oil
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1/2 cup butter, margarine or diet margarine, clarified
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7 eggs beaten
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1/2 teaspoon salt
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1 cup chopped cilantro or parsley
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2 cups ground toasted almonds
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1 tablespoon cinnamon
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12 filo dough sheets
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1/4 cup powdered sugar.
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place chicken in a roasting pan. if you use saffron threads, let them soak
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in half a cup of water. pour on fowl. sprinkle salt, pepper, turmeric and
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mixed herbs on top. roast chicken in oven at 400 f for 45 minutes to an
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hour. cool. remove skin and all bones. cube chicken. keep giblets,
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except for the neck, with all the spicy, herbed juice. set aside.
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in a skillet, saute minced onions in oil. place in a bowl.
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in the same skillet, with a little oil, fry the beaten eggs mixed with salt
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and chopped cilantro. place in another small bowl. still in the same oiled
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skillet, toast almonds until slightly brown and grind them in a food
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processor. set aside.
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clarify the shortening, and everything is ready to be put together now.
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on the bottom of the pan used to roast the chicken, after washing and
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greasing it, stack 2 sheets of filo dough, letting edges overhang. brush on
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top some of the clarified shortening. at broil, rapidly brown these 2
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sheets. then add cubed chicken, with all spices and juice. spread again 2
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more dough sheets with some shortening brushed on.
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broil rapidly. add soft mixture of eggs with cilantro. cover with 2 more
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greased sheets. broil rapidly. add almonds mixed with cinnamon and sugar.
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finish with your best-looking greased sheets. tuck in all dough and bake 25
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to 30 minutes at 400 f until golden grown. cool slightly. sprinkle with
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remaining powdered sugar, making a decorative crisscross with cinnamon on
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top. serve hot. it can be reheated several times. it can also be frozen.
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artichoke heart dip
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1 cup mayonnaise or sour cream
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1 cup parmesan cheese grated
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2 cans water packed artichoke hearts
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sprinkle garlic powder
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sprinkle paprika
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cut artichoke hearts into small pieces. mix all ingredients together
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except paprika. put into baking dish and sprinkle paprika on top for
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color. bake at 350 degrees f for 20 minutes or until bubbly. serve
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with crackers or baguette thins. people usually rave about this one!
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a whole brie wrapped in phyllo and baked, served with apricot jam and
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french bread.
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teriyaki chicken drummettes dusted with sesame seeds.
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tiny meatballs in a sauce made from red current jelly and bbq
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sauce.
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a finger-food salad of raw broccoli and cauliflower flowerettes
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marinated overnight with italian dressing, black olives,
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and cherry tomatoes.
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a tray of whole strawberries with a dipping sauce made of sour cream
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and grand marnier.
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a huge wedge of sharp natural cheddar cheese with some crackers and
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pears for slicing.
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a wonderful hot dip (i have three favorites: one of dried beef and
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cream cheese, one of crab and cream cheese, and one of artichoke
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hearts and parmesan.)
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inari sushi (fried tofu skins stuffed with seasoned sticky rice)
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a tray of assorted italian cookies, some wickedly rich and sweet
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and others crisp and light.
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phyllo triangles stuffed with spinach and feta.
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endive leaves stuffed with dilled shrimp salad.
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stuffed grape leaves drizzled with lemon juice.
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i like to set up an hors d'oeuvre party in three four stations:
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one for hot and cold meat or fish nibbles, one for bread and cheese,
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one for vegetable, and one fruit and desert. then i may set out seasoned
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popcorn, nuts, or wine crackers in small bowls around the room for
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"instant gratification." i also have a "serve yourself" bar for
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drinks of whatever kind i'm serving, usually a not-too-sweet punch
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and soda, with wine or beer. (an excellent and pretty nonalcoholic punch
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can be made with white grape juice, a good gingerale like canada dry or
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schweppes, and a little pomegranate juice. to spike it, add brandy
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to taste. if you like it sweeter, use framboise instead of the
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pomegranate juice. or try creme de cassis.) in the winter, i may
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make some mulled wine or cider.
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Title: Bacon-Wrapped Shrimp
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8 oz. Canadian-style bacon, cut in 12 slices
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12 med. shrimp, shelled and deveined
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1 med. red bell pepper, seeded and cut into 12 strips
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1 1/2 T. low-sodium teriyaki sauce (I'd use regular)
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1 1/2 T. low-sodium chili sauce (" " ")
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1 T. hoisin sauce
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1. Place bacon on rack; cover with paper towel. Microwave on High 1
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minutes; pat dry on paper towel. Let cool slightly.
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2. Wrap one shrimp and one pepper strip in each piece of bacon; secure
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with wooden pick. Place in 11x7" baking dish.
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3. In small bowl, combine the teriyaki, chili and hoisin sauces with 2
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T. water; pour over shrimp. Cover and refrigerate 2 hours, turning
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once.
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4. Uncover and microwave on High 3-4 minutes, until shrimp is cooked
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through. Let stand 5 minutes before serving.
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Chevre, Pear, Prosciutto, and Walnuts in Filo Bundles
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3 pears, peeled, cored, and diced
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12 oz. chevre
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2 oz. prosciutto, sliced very thinly and julienned
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1/2 cup chopped walnuts
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1 tbl sage or pineapple sage, minced
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1 pkg filo dough
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1 cup butter, liquid
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1 cup cream
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garnish: chopped chives, 1 star fruit, 1 cucumber
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Combine diced pears, 8 oz. chevre, julienned prosciutto, chopped walnuts,
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and minced sage in a bowl. This is the filling.
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Cut filo sheets in half so they are roughly square. You will use three
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sheets, or six half sheets per serving, but you'd better count to be
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sure you have enough. Lightly butter the bottoms of eight custard cups
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or ramekins and place on a sheet pan. Lay six half-sheets, buttered with
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a brush, over each other in a messy, offset pattern. Ease into a custard
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cup. Repeat for all eight custard cups. Divide the filling among the
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cups, placing it in the filo dough, and then twisting the tops into a
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bundle over the filling. Brush the top lightly with butter. Bake the
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bundles in a 350'F oven until nicely browned and the inside is hot,
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about 20 minutes.
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Combine 4 oz. chevre with 1 cup cream over moderate heat. Stir
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vigorously to make the mixture smooth and reduce until the sauce coats a
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spoon.
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To serve, divide the sauce among eight salad-sized plates. Tilt the
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plates to make the sauce evenly coat the inner area of the plate. Ease
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the filo bundles out of the custard cups by loosening the edges with a
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knife and then lifting it out with a spoon. Place a filo bundle in the
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center of each plate.
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Optional garnish: Sprinkle snipped chives on the sauce on the bottom half of
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the plate. On the top half of the plate, place a thin slice of star fruit
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on the right and a cucumber fan on the left.
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See any book on garnishing for cucmber fan instructions. A cucumber fan is
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made by slicing a cucumber in half lengthwise, cutting grooves in the skin
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with a citrus zester/groove tool, and then making four thin slices cut at
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a 45' angle, but held together in one corner. The fan is mooshed on to
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the plate to make an ornamental fan. If you have a very sharp knife and a
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steady hand, it's really quite easy.
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Stir fried Lamb with Lemon-Soy Vinaigrette
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4 shallots minced
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1 red jalapeno pepper with seeds, minced
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2 green jalapeno peppers with seeds, minced
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5 garlic cloves, minced
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1 tbsp plus 1 tsp peanut oil
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1.5 pounds lean ground lamb
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1/5 cup chopped fresh coriander (cilantro) plus 1/4 cup whole
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leaves for garnish
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1/4 cup chinese preserved or pickled cabbage
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1/2 tsp soy sauce
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1/4 tsp salt
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1/4 tsp freshly ground black pepper
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18 radicchio leaves
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1/4 small red onion, sliced crosswise 1/8 inch thick
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1/4 small white onion, sliced crosswise 1/8 inch thick
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lemon-soy vinaigrette (recipe follows)
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|
|
|
In medium skillet, cook shallots, red jalapeno, half of the green
|
|
jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low heat
|
|
until softened, about 5 minutes. Set aside to cool.
|
|
|
|
In a bowl, combine the cooled vegetable mixture with the ground lamb
|
|
and mix thoroughly. Add chopped fresh coriander, pickled cabbage, soy
|
|
sauce, salt and pepper.
|
|
|
|
In a large skillet, cook the lamb mixture in the remaining 2 tsp of
|
|
peanut oil over high heat, stirring well to break up clumps, until
|
|
browned, about 4 minutes. Drain and set aside.
|
|
|
|
Place 3 radicchio leaves on each plate and fill with the lamb mixture
|
|
(i.e., serves six) and fill with the lamb mixture. Combine the red
|
|
onion, white onion, fresh coriander leaves and remaining green
|
|
jalapenos; sprinkle on top of the lamb. Serve drizzled with a few tbsp
|
|
of lemon-soy vinaigrette; serve remaining vinaigrette on the side.
|
|
|
|
|
|
Lemon-Soy Vinaigrette
|
|
|
|
3 tbsp rice wine vinegar
|
|
2 tbsp peanut oil
|
|
2 tbsp soy sauce
|
|
1 tbsp sesame oil
|
|
1.5 tbsp fresh lemon juice
|
|
salt & freshly ground pepper
|
|
|
|
In small bowl, whisk all ingredients together until combined.
|
|
Cover and refrigerate up to 1 day.
|
|
|
|
|
|
artichoke dip
|
|
|
|
8oz cream cheese
|
|
12oz shredded mozzarella
|
|
1 cup mayonaise
|
|
1 cup grated parmasean
|
|
1 onion (finely chopped)
|
|
2 cloves of garlic (finely chopped)
|
|
2 small jars (approx 13oz) marinated artichoke hearts (drain well)
|
|
- tear artichokes apart with your fingers
|
|
2 bags of pita bread
|
|
|
|
cut up pita bread into chip size triangles, seperate and bake on a cookie sheet
|
|
until crispy (approx 5 minutes).
|
|
|
|
combine all other ingredients and mash (a kitchenaid mixer works great).
|
|
|
|
bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.
|
|
|
|
serve hot out of the oven and scoop up dip with pita bread. if you intend to
|
|
take this to a party or are having friends over be prepared to recite this
|
|
recipe a number of times. my wife and i bring xerox copies with us!
|
|
|
|
|
|
CRISP SAUTEED MUSHROOMS
|
|
|
|
|
|
1 # large whole fresh mushrooms
|
|
these mushrooms must be absolutely fresh and the caps should
|
|
not be separating from the stems.
|
|
|
|
brush off mushrooms and slice into 1/4" slices from the
|
|
top down, including the stems.
|
|
|
|
with a fine mist spray bottle, mist the mushrooms to just barely
|
|
dampen.
|
|
|
|
drop into a paper bag or large ziplock bag that contains 1 or 2 cups
|
|
of a/p flour. stir well or shake very gently. then, let the mushrooms
|
|
"marinate" for a while in the flour while you prepare to cook them.
|
|
|
|
in a large, well seasoned cast-iron skillet or a commercial quality non-
|
|
stick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
|
|
olive oil. mix the oils well and heat to ~300-325 degrees.
|
|
|
|
drop the mushrooms into a colander to remove excess flour. drop a few
|
|
at a time into the butter/oil and coat each well. continue 'til all the
|
|
mushrooms are in the skillet. turn down the heat to the saute level
|
|
and continue to cook, turning frequently. after a few minutes add salt
|
|
and pepper to taste.
|
|
|
|
continue to cook until the degree of crispness is achieved.
|
|
|
|
my neighbor used to cook these for a long time, rendering nearly all the
|
|
moisture out of the mushrooms. the finished product would be the most
|
|
delicate, and crisp mushrooms used as a side vegetable.
|
|
|
|
|
|
|
|
pate a chou (profiteroles)
|
|
|
|
1/2 c. water 1/2 c flour
|
|
1/4 c. butter 3 eggs
|
|
|
|
place water and butter in a medium saucepan, heat until
|
|
water boils and the butter is melted. remove from the heat and
|
|
dump in the flour all at once. stir vigorously until the flour
|
|
mixture forms an elastic ball in the saucepan. let the dough
|
|
mixture cool, and then beat in an egg until it is fully
|
|
incorporated into the dough mixture. repeat the process with
|
|
each of the remaining eggs, beating them into the dough, one at a
|
|
time.
|
|
place the dough in the refrigerator to cool, for at least 45
|
|
minutes to 1 hour. this will stiffen the dough, so it will not
|
|
flatten when baked into puffs or profiteroles.
|
|
when ready to bake, preheat oven to a hot 475 degrees f.
|
|
using a couple of teaspoons, scoop small (large walnut sized)
|
|
mounds of dough on a greased cookie sheet. place cookie sheet in
|
|
the hot oven for 10 minutes. then reduce the heat to 325 degrees
|
|
f. and continue baking for an additional 25 - 30 minutes, or till
|
|
puffs are a medium brown color. the puffs must remain in the
|
|
oven for the full baking time, or they will collapse soon after
|
|
being taken from the oven.
|
|
after cooling, the tops may be removed with a sharp knife,
|
|
any remaining uncooked dough may be removed from the inside, and
|
|
the puffs may be filled with any appetizer filling or desert
|
|
filling desired.
|
|
this recipe makes approximately 18 puffs.
|
|
|
|
|
|
|
|
profiteroles a la reine
|
|
puffs with tarragon-flavored chicken
|
|
|
|
2 tbs. butter 1/4 tsp. grated nutmeg
|
|
2 tbs. flour cayenne pepper, pinch
|
|
1/2 c. chicken broth 2 tsp. chopped fresh tarragon, or
|
|
1/2 c. heavy cream 1 tsp. dried.
|
|
salt, if desired 1 1/2 c. leftover chicken, cut into cubes
|
|
black pepper, to taste 24 cream puffs
|
|
|
|
melt the butter in a medium saucepan, add the flour, stirring with a
|
|
wire whisk. when blended, add the broth, stirring rapidly with the whisk.
|
|
when it is thickened, stir in the cream, and stir til blended. add the
|
|
salt, pepper, nutmeg, cayenne and tarragon. let simmer, stirring, for
|
|
about 2 minutes. stir in the chicken and bring to a boil. remove from
|
|
the stove. this should have a very thick consistency. if it is not thick
|
|
enough, it may be further thickened by the addition of a small amount of flour
|
|
dissolved in water or broth, and stirred into the mixture while being heated,
|
|
until it thickens.
|
|
slice off the tops of the cream puffs. spoon an equal amount of the
|
|
chicken mixture into each puff. replace the tops and serve. these may be
|
|
made up an hour or two in advance, and reheated before serving in a
|
|
slow (325 degree) oven, or for a few seconds in a microwave. do not
|
|
make them up too far in advance, since the puff casings will tend to
|
|
get soggy.
|
|
|
|
|
|
|
|
profiteroles aux crevettes a l'indienne
|
|
puffs with curried shrimp filling
|
|
|
|
3/4 lb. fresh shrimp, 3 tbs. finely chopped chutney
|
|
shelled and deveined salt, if desired
|
|
1 tbs. butter freshly ground black pepper,
|
|
3 tbs. finely chopped onion to taste
|
|
1 tbs. curry powder, or less, 24 cream puffs
|
|
to taste.
|
|
|
|
chop the shrimp into 1/2 in. or smaller pieces. there should be about
|
|
1 1/4 cups. set aside. melt the butter in a medium saucepan and add the
|
|
onion. cook, stirring until the onion is golden. add the curry powder and
|
|
stir to blend. add the cream and chutney and cook down until there is
|
|
only about 1/2 cup left. add the salt, pepper and shrimp, and cook, stirring,
|
|
for 1 or 2 minutes, or until the shrimp loses its raw look.
|
|
slice off the tops from all the cream puffs. spoon an equal portion
|
|
of the shrimp mixture into each cream puff. replace the tops and serve.
|
|
|
|
|
|
|
|
Chicken Ravioli in Port Mustard Creme Sauce with Mango Ginger Chutney
|
|
|
|
serves 4 as a pasta dish before the main meal.
|
|
|
|
Pasta
|
|
|
|
1 cup flour
|
|
1 egg
|
|
1 tbl water
|
|
1 tbl olive oil (gives gummy texture)
|
|
|
|
prepare two sheets of pasta rolled out to "6" on the Atlas machine.
|
|
You can knead by hand forever or use a food processor on the dough.
|
|
|
|
Egg wash
|
|
|
|
1 egg
|
|
2 tbl water
|
|
|
|
whisk together and brush on one side of each piece of pasta. The
|
|
egg wash acts as a glue to hold the ravioli together during
|
|
cooking.
|
|
|
|
Filling
|
|
|
|
6 oz. cooked chicken (Chef Johnson called for smoked)
|
|
1/6 cup cream
|
|
1/4 cup mango ginger chutney (buy from your grocery store!)
|
|
|
|
Combine in food processor, or chop chicken finely with knife and
|
|
mix together. (Chef Johnson called for some cayenne and more
|
|
chutney, but I cut it down to my taste because I thought it was
|
|
too spicy.)
|
|
|
|
Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on
|
|
one piece of pasta in a 2xN matrix where N is ~10-12. Place other piece of
|
|
pasta over this. Egg side of both sheets should be toward the inside. Cut
|
|
ravioli with a knife or a ravioli wheel. Seal ravioli with fingers or
|
|
by pressing with a fork. Flour well and set aside.
|
|
|
|
You should make 20-24 ravioli. You will need 16 to serve. Expect a few
|
|
to fall apart while cooking.
|
|
|
|
When sauce is ready, cook ravioli until they rise.
|
|
|
|
Sauce
|
|
|
|
1 cup port wine
|
|
8 peppercorns, bruised or cracked
|
|
1 bay leaf
|
|
2 shallots, diced
|
|
|
|
Reduce over high heat until nearly dry.
|
|
|
|
1 cup chicken stock
|
|
|
|
Add and reduce until total volume is about 1/4 cup.
|
|
|
|
1 cup cream
|
|
1 tbl mustard
|
|
|
|
Add, whisk, and reduce until sauce naps. (Napping means: dip a
|
|
spoon in the sauce, wipe the back horizontally with your finger.
|
|
If the sauce does not run it is thick enough.)
|
|
|
|
Strain the sauce and keep warm. (Strained sauces come from
|
|
French tradition. You want a smooth pretty sauce with no chunks
|
|
of pepper and lumps of shallots.)
|
|
|
|
I adjusted the proportions in this recipe from Chef Johnson's
|
|
original. I used less cream and more port because I like the
|
|
greater flavor and color from the port.
|
|
|
|
Prepare four individual plates. On each plate, pour an equal portion of
|
|
the sauce. Makes sure the sauce coats the entire center of the plate but
|
|
none of the side. Place four cooked ravioli on the place, and scoop
|
|
about 2 tbl of the chutney on the middle of the plate. It should look very
|
|
pretty.
|
|
|
|
What sort of wine would go with this course? I've had it with a
|
|
Chardonnay and with a German Riesling. In both cases, the ginger, etc.,
|
|
overpowered the wine. Perhaps an Alsatian Gewurztraminer would do
|
|
better, or perhaps this course just isn't suited to wine. :-(
|
|
|
|
|
|
Baba Ghanoush / Eggplant with Tahini
|
|
|
|
|
|
3 large eggplants
|
|
2-4 cloves garlic, or to taste
|
|
Salt
|
|
1/2 c tahini or less, depending on size of eggplants
|
|
juice of 3 lemons, or more to taste
|
|
1/2 t ground cumin (optional)
|
|
2 T finely chopped parsley
|
|
A few black olives or 1 tomato, thinly sliced, to garnish
|
|
|
|
Cook the eggplants over charcoal or under a gas or electric
|
|
broiler (sear until skins are black and start to blister with
|
|
the flesh soft and juicy, rub skins off under cold water taking
|
|
care to remove any charred particles, then gently squeeze out as
|
|
much of the bitter juice as possible).
|
|
|
|
Crush the garlic cloves with salt. Mash the eggplants with a
|
|
potato masher or fork, then add the crushed garlic and a little
|
|
more salt, and pound to a smooth, creamy puree. Alternatively,
|
|
use an electric blender to make the puree.
|
|
|
|
Add the tahini and lemon juice alternatively, beating well or
|
|
blending for a few seconds between each addition. Taste and add
|
|
more salt, lemon juice, garlic, or tahini if you think it is
|
|
necessary, and if you like, a little cumin.
|
|
|
|
Pour the cream into a bowl or a few smaller serving dishes.
|
|
Garnish with finely chopped parsley and black olives, or with
|
|
a few tomato slices. Serve as an appetizer with Arab or other
|
|
bread, as a salad, or as a party dip.
|
|
|
|
|
|
|
|
Turkish Leeks
|
|
|
|
2 lbs leeks
|
|
1/3 cup finest virgin olive oil
|
|
2 small carrots, peeled, halved lengthwise, then sliced 1/2" thick
|
|
2 tablespoons uncooked rice
|
|
1 1/2 teaspoons sugar
|
|
salt to taste
|
|
lemon juice (1/2 lemon)
|
|
1 1/2 cups water
|
|
|
|
Trim the leeks. Remove a few of the outer layers. Slice 3/4 inch
|
|
thich; discard the tough green leaves. Wash several times in plenty
|
|
of water and drain.
|
|
|
|
In a heavy pan heat the olive oil. Stir in the leeks and carrots.
|
|
Cover and cook 30 minutes over low heat, shaking the pan occasionally.
|
|
Stir in the rice, sugar, salt, juice of 1/2 lemon and water. Cover
|
|
and simmer 30 minutes or until leeks are tender. Check the liquid
|
|
level and add hot water in very small quantities if necessary. When
|
|
cooked it should be very moist but not watery. Serve cold sprinkled
|
|
with lemon juice to taste. Like all cold olive oil dishes it is
|
|
very good with crusty bread.
|
|
|
|
|
|
|
|
Scallops with Leeks
|
|
|
|
1/4 cup dry vermouth
|
|
1/8 teaspoon powdered saffron
|
|
5 tablespoons butter
|
|
1 pound leeks cut into 1.5 inch julienne
|
|
3 tablespoons finely minced shallots
|
|
2 large garlic cloves, minced
|
|
1/2 pound sea scallops, halved
|
|
1/2 pound shelled shrimp
|
|
1/4 cup dry white wine
|
|
1 tablespoon fresh tyme, minced
|
|
Pinch of cayenne pepper
|
|
Pinch of freshly ground white pepper
|
|
1 cup whipping cream
|
|
Salt
|
|
2 cups rice, freshly cooked
|
|
|
|
Bring vermouth to simmer in heavy small saucepan. Stir in
|
|
saffron. Remove from heat and let steep until ready to use.
|
|
|
|
Melt 2 tablespoons butter in heavy large skillet over
|
|
medium-low heat. Add leeks and cook until slightly brown,
|
|
stirring occasionally (about 20 minutes). Transfer to bowl.
|
|
|
|
Melt remaining 3 tablespoons butter in same skillet over
|
|
medium heat. Add shallots and cook until translucent,
|
|
stirring frequently (about 3 minutes). Add garlic and saute
|
|
until just golden (about 3 minutes). Stir in scallops,
|
|
shrimp and wine. Simmer until scallops and shrimp are
|
|
cooked (2-3 minutes). Add seafood mixture to the leeks,
|
|
using a slotted spoon.
|
|
|
|
Add vermouth to skillet and bring to simmer. Mix in thyme,
|
|
cayene and pepper. Strain in any liquid from seafood-leek
|
|
mixture. and simmer until all liquid is reduced by half.
|
|
Add cream and simmer until slightly thickened (about 3
|
|
minutes). Stir in seafood-leek mixture and heat through.
|
|
Season, with salt, to taste.
|
|
|
|
|
|
|
|
PHYLLO CHEESE PASTRIES
|
|
|
|
1 lb muenster cheese
|
|
2 eggs, lightly beaten
|
|
1 TB chopped parsley
|
|
1 lb frozen phyllo dough
|
|
2 sticks melted butter
|
|
|
|
Grate the muenster cheese finely in a food processor or with a hand grater.
|
|
Add eggs and parsley and blend well.
|
|
|
|
Remove the phyllo dough from the freezer
|
|
and gently unroll. With a sharp knife, slice dough into thirds,
|
|
lengthwise, so that each is approximately 4" x 12". Re-wrap two thirds of
|
|
the dough in plastic and return to the freezer.
|
|
|
|
Tear a large piece of wax paper and place on counter. Working quickly,
|
|
take one sheet of phyllo dough and brush liberally with butter. Top with
|
|
two more sheets of phyllo, brushing each with butter. Place approximately
|
|
1 TB of cheese mixture at one end of the buttered sheets, 1 inch from the
|
|
edge. With your fingers, roll the dough over the cheese mixture twice.
|
|
Fold in the edges of the dough and continue rolling tightly until the end.
|
|
(Be careful not to tear the dough or roll too loosely, otherwise the cheese
|
|
will spill out when baking).
|
|
Place
|
|
seam side down on a cookie sheet and brush tops with butter. Repeat with
|
|
remaining phyllo sheets. Bake at 400 degrees for approximately 15 minutes
|
|
or until golden and crispy.
|
|
|
|
|
|
BRANDY BAKED BRIE
|
|
|
|
1 1/2 cup brown sugar
|
|
1/2 cup brandy
|
|
2 cups chopped walnuts
|
|
2 pound wheel of brie or camenbert
|
|
|
|
In a small mixing bowl, combine brown sugar and brandy. Stir in
|
|
walnuts. Place brie on top of oven proof serving platter and
|
|
spoon walnut mixture over top, covering completely. Wrap platter
|
|
in plastic and refrigerate for at least two hours.
|
|
|
|
Preheat oven to 400 degrees.
|
|
Remove brie from refrigerator, unwrap and bake for 10 to
|
|
15 minutes or until cheese begins to melt.
|
|
Cool slightly and serve with graham crackers or alone.
|
|
|
|
|
|
MUSHROOM PATE
|
|
|
|
ingredients (all approximate):
|
|
3/4 pound chopped mushrooms
|
|
2 tbsp butter
|
|
8 oz cream cheese
|
|
1/2 tsp curry powder
|
|
1 tsp worcestershire sauce
|
|
1 tbsp dry sherry (or dry white wine)
|
|
1/2 Cup pecans, chopped
|
|
|
|
saute the mushrooms in butter until dark (about 5min or so) and drain.
|
|
process or puree with the cream cheese, curry, worcestershire sauce, and
|
|
sherry. Fold in the pecans and refrigerate. Garnish with parsley or
|
|
watercress.
|
|
|
|
|
|
|
|
Hot Mushroom Turnovers
|
|
(from Good Housekeeping "All-Time Favorite Recipes")
|
|
|
|
3 3oz pkg cream cheese, softened
|
|
butter or margarine, softened
|
|
all-purpose flour
|
|
1/2 lb. mushrooms, minced
|
|
1 large onion, minced
|
|
1 t salt
|
|
1/4 t thyme leaves
|
|
1/4 C sour cream
|
|
1 egg, beaten
|
|
|
|
Early in day: In large bowl, with elec. mixer at med speed,
|
|
beat cream cheese, 1/2C butter and 1 1/2 C flour until soft
|
|
dough forms; wrap dough in waxed paper; chill at least 1 hr.
|
|
|
|
In med skillet, in 3 T butter, saute mushrooms and onion until
|
|
tender; blend in salt, thyme, and 2 T flour; stir in sour cream;
|
|
chill.
|
|
|
|
On floured surface, roll half of dough in 15 inch circle (about
|
|
1/16" thick); cut into twenty 2 3/4" circles. Roll scraps into
|
|
ball; chill.
|
|
|
|
On one half of each circle, place teaspoonful of mushroom mixture.
|
|
Brush edges with egg; fold other half over filling; with fork, press
|
|
edges together; prick tops to let out steam; place on ungreased
|
|
cookie sheet. Repeat with rest of dough, scraps, filling. Brush with
|
|
egg; cover; chill.
|
|
|
|
About 20 min before serving: Preheat oven to 450 deg F. Uncover
|
|
turnovers; bake 12 min or until golden. Makes about 50.
|
|
|
|
|
|
|
|
MUSHROOM-BACON PATE - PARTY PATE WITHOUT LIVER
|
|
|
|
|
|
2 lbs fresh mushrooms, chopped very fine
|
|
1/2 lb bacon (or more, to taste)
|
|
2/3 cup onion, chopped very fine
|
|
2/3 cup celery, chopped very fine
|
|
8 oz cream cheese, at room temperature
|
|
4 eggs
|
|
1/2 cup parsley, chopped very fine
|
|
2 cups dry bread crumbs
|
|
1 tsp salt
|
|
1 tsp dried rosemary
|
|
1 tsp dried oregano
|
|
1/4 tsp ground black pepper
|
|
|
|
(1) Fry the bacon and crumble it as fine as possible.
|
|
Reserve some of the grease.
|
|
|
|
(2) Chop the mushrooms, onion, celery, and parsley as
|
|
fine as possible. A food processor works best,
|
|
but you can do it by hand if need be.
|
|
|
|
(3) Saute the onion and celery in the bacon grease
|
|
until soft, then remove from the grease, and
|
|
drain.
|
|
|
|
(4) Meanwhile, beat the cream cheese slightly, and
|
|
then beat in the eggs. Add all other ingredients
|
|
to the eggs/cheese mixture. Mix thoroughly.
|
|
|
|
(5) Grease a large loaf pan or two small, line with
|
|
foil, and then grease the foil. Pat the mixture
|
|
into the loaf pan and cover loosely with foil.
|
|
Bake for 1 1/2 hours at 400 deg. F.
|
|
|
|
(6) Let cool completely before serving.
|
|
|
|
NOTES
|
|
This pate is actually best when refrigerated before serving.
|
|
Serve with crackers, or with bread cut into shapes with
|
|
cookie cutters.
|
|
|
|
To make this a more elegant buffet dish, garnish the top
|
|
with a thin layer of aspic.
|
|
|
|
|
|
|
|
Lumpias
|
|
|
|
1 10 Oz Can Water Chestnuts Drained and Minced
|
|
2 Eggs
|
|
1 Tsp Black Pepper
|
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1 Bunch Green Onions, Minced
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2 Yellow Chili Peppers, Minced
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1/2 Tsp Salt
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1 Tsp Minced Garlic
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1Lb Ground Pork
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1 Package Mu Shu Pork Wrappers
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An egg and 1 Tbl Flour Mixed together in a small bowl
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Chili Sauce
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Combine the first eight ingredients and mix thoroughly. With a wrapper
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on a plate in front of you, put about 1 tbl meat on a corner as though
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you were going to wrap the meat up in a piece of butcher paper. Using
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your fingers, pinch the meat into a cylinder. Bring the lower corner up
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over the meat, wrap the sides in, and roll the meat up around the rest
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of the wrapper. Secure the edge of the wrapper by using the egg mixture
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as glue. Deep fry the lumpias until crispy and golden brown. Serve at
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once with chili sauce.
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Roasted Garlic
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1 head of garlic
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Butter and fresh thyme (optional)
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Using a sharp knife, cut the pointed top off the garlic
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head so that the cloves are just visible through the
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cuts in the top of the garlic. Several hours before serving,
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put the garlic in the oven at 250 degrees for 20-25 minutes.
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Remove and let cool.
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Just before serving, put the garlic on a heatproof serving
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dish; garnish with butter and crossed sprigs of fresh thyme,
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if desired. Heat oven to 450 degrees and roast garlic for
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5-10 minutes, or until brown all across the top. Serve while
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still warm.
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To serve: We use cocktail forks (gotta have some use for the
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silly things) to scoop out the cloves of garlic from the head.
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Then you mash them on warm French bread. The appetizer last
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night included a wedge of herb Brie next to the head of garlic,
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and the combination was very nice.
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Stuffed Mushrooms
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Select large, firm mushrooms w/underside still tightly closed.
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Wash in cold water and dry. Carefully remove stems and reserve.
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Fillings:
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Bacon-Cheese
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7 slices bacon, cooked, drained, crumbled
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8 oz. cream cheese, softened
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1 bunch green onions, finely chopped
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dash garlic salt
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1/3 c. mushroom stems, minced
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3 T. butter, melted
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Mix cream cheese, onion, garlic salt, mushroom stems, and bacon.
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Brush prepared caps with melted butter, fill, place in shallow
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baking dish with 2-4 T. water. Bake 20-25 min. at 350 deg.
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Bleu Cheese
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1/2 c. fine minced mushroom stems
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1/4 c. fine chopped green onion
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2 T. margarine
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8 oz. cream cheese
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1/2 pkg. bleu cheese salad dressing mix
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2 T. milk
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Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,
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dressing mix and milk. Mix in onion mixture. Fill prepared caps.
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Bake 20-25 min. at 350 deg.
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Crab-Cheese
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1 pkg. (6 oz) frozen crab, thawed and drained
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3 T. mayonnaise
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2 T. chopped green onion
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2 T. gold raisins
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1/4 c. shredded sharp cheddar
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1 tsp. curry
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fresh grated parmesan
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Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
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broil 6-8 in. from heat.
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Pork
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1/2 lb. lean pork, minced
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1 small green onion, minced
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1 slice ginger
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1 T. sherry
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1 T. soy
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1 tsp. sugar
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1 tsp. cornstarch
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1 tsp. peanut oil
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Grind together pork, onion and ginger. Blend in remaining ingred.
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Fill prepared caps and steam 30 min.
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--
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Stephanie da Silva arielle@taronga.com
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