Tag: appetizer

Appetizers, Crostini, Vegetarian

Ramped Up Crostini with Ricotta and Pea Shoots

by Lynda Balslev14 Comments on Ramped Up Crostini with Ricotta and Pea Shoots

~ Crostini with Ramps, Pea Shoots, Ricotta, Mint and Lemon ~

Spring is the time of new beginnings when fresh shoots and early leaves offer a taste of the season to come. Like a teen, these less mature greens are a contrast of nice and naughty – tender yet sharp in flavors that will develop and smooth with maturity. In this simple recipe, chopped ramps add bite and attitude to fluffy ricotta which is smeared over crostini and topped with a jumble of sweet, tender pea shoots.  Little else is needed except a pinch of fresh mint and a squeeze of lemon to shout spring and make these crostini pop.

Note: This recipe is a finalist this week in Food52’s recipe contest for “your best allum.”  Head over to Food52 and check out the contest and all of the other delicious goodies on their site, which just received an award from the James Beard Foundation for Publication of the Year!

Crostini with Ramps and Shoots

Ramps are wild leeks and resemble a scallion. Their long, broad green leaves and burgundy tinged bulb are edible. Green garlic is young garlic and also resembles a scallion. Green garlic may be substituted for the ramps.

Makes 8

8 one-inch thick baguette slices, sliced on the diagonal
Extra-virgin olive oil
1/2 cup whole milk ricotta
Sea salt
Freshly ground black pepper
1/4 cup finely chopped ramps or green garlic, bulbs and stems only
1 tablespoon finely chopped mint
1/2 teaspoon finely grated lemon zest
Generous handful pea shoots
1/2 lemon

Preheat oven to 400 F. Lightly brush bagette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove.
Mix ricotta, 1 tablespoon oil, 1/2 teaspoon salt and black pepper in a bowl until fluffy. Stir in ramps, mint and lemon zest. Spread ricotta on baguette slices.
Top crostini with a large pinch of pea shoots. Drizzle a little olive oil over crostini, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.

Appetizers, Condiment, Fish and Shellfish, gluten-free, Main Course

Roasted Salmon with Green Olive and Almond Tapenade

by Lynda Balslev22 Comments on Roasted Salmon with Green Olive and Almond Tapenade

I’ll be honest. The real star of this salmon dish is the green olive and almond tapenade. No offense to the salmon, which is sublime as always.  But, frankly, this tapenade is positively addictive, adding salty, briny brightness and crunch to the buttery salmon. So, if possible, make a double batch of the tapenade. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.

Roasted Salmon with Green Olive Tapenade

Active Time: 10 minutes
Total Time: about 40 minutes
Serves 4; makes about 1 1/2 cups tapenade

Tapenade:
12 ounces pitted green olives
1/2 cup almonds, toasted
2 anchovies, drained
1 large garlic clove
2 teaspoons capers
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

Salmon:
4 (6 ounce) salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon, plus 4 lemon wedges for serving
Salt and freshly ground black pepper

1. Make the tapenade: Place all of the ingredients in the bowl of a food processor and process to a coarse paste, without letting it get mushy. (The tapenade may be stored in the refrigerator for up to three days.)
2. Heat the oven to 350°F. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and the lemon juice. Lightly season with salt and pepper. Bake in the oven until the salmon is just cooked through the center, about 25 minutes, depending on the thickness of the filets.
3. Transfer to serving plates and top each filet with about 2 tablespoons of the tapenade. Serve with a lemon wedge.

Appetizers, Autumn, Fall, Crostini, Vegetarian

Pear, Blue Cheese and Arugula Bruschetta

by Lynda Balslev22 Comments on Pear, Blue Cheese and Arugula Bruschetta
Pear, Blue Cheese and Arugula Bruschetta

~ Pear, Blue Cheese, Arugula, Walnuts, Levain ~

Who knew leftovers could taste so good? Day old country-style bread studded with cranberries and walnuts, a chunk of Point Reyes Blue cheese and miniature red pears were remnants of a cheese board I made over the weekend. Day old bread, as un-sexy as that may sound, is a kitchen workhorse – resurrected as toast, crostini, breadcrumbs; folded into puddings and dressings, or swathed in egg and pan-fried. I kept it simple. I topped lightly toasted bread with slices of the blue cheese and pear (culinary best friends), and freshened the pile with a few wisps of arugula and a brush of lemon. What were last weekend’s cheese board stars and today’s less-than-fresh bread made a comeback in this delicious appetizer.

Pear, Blue Cheese and Arugula Bruschetta

If you don’t have a fruit and nut bread, use a country style or levain bread and top the bruschetta with coarsely chopped walnuts. Makes 4.

2 – (1/4 inch thick) slices of walnut or levain bread, halved
Extra virgin olive oil
Sea salt
2 ounces blue cheese such as Point Reyes or Gorgonzola
1/2 cup arugula
2 small red pears, halved, cored, sliced thin
Lemon
Freshly ground black pepper

Preheat oven broiler. Lightly brush the bread slices with olive oil and sprinkle with a pinch of sea salt. Broil until lightly golden on both sides, 1-2 minutes. Remove from oven and cool slightly. Arrange a layer of thinly sliced blue cheese over the bread. Cover the cheese with a few sprigs of arugula. Fan one half of a pear over the arugula. Brush the pear with lemon juice. Sprinkle with a little freshly ground black pepper. Serve immediately.

Appetizers, Autumn, Fall, Charcutepalooza, Condiment, Food Blog Events, France, Fruit, Meat, Pork, Winter

Pork Rillettes with Calvados and a recipe for Apple Prune Chutney

by Lynda Balslev19 Comments on Pork Rillettes with Calvados and a recipe for Apple Prune Chutney
Pork Rillettes with Calvados and a recipe for Apple Prune Chutney

 Charcutepalooza Challenge #10: Stretching
Pork Rillettes with Calvados 

These little pots of meaty goodness promise to make right in the world. Rillettes are potted jars and terrines of meat confit, slow cooked in fat, shredded and packed in more fat. Rustic, unctuous and oh-so-rich, a little dab goes a long way. Which is why the process of making rillettes is called “stretching,” which is this month’s Charcutepalooza challenge.

Stretching is an economical and sparing way of making meat last – using all of the last bits and preserving them for later use. It’s a method steeped in conservation and frugality, yet its results are rich and luxurious. It’s the paradox of French country cooking, and it’s why I love it.

Duck, goose and pork are traditional proteins for rillettes. I chose pork and adapted a recipe from WrightFood where the pork is spiced and marinated overnight in Calvados, then slowly cooked in duck fat. Need I say more?

~
I like to accompany rillettes with fruit chutney. The sweet piquancy of chutney adds a fresh balance to the rich meat. Chutneys are flexible and forgiving. Use a mix of fresh and dried fruit, combined with an acid, such as vinegar or citrus. Sweet and savory with a kick, chutneys are perfect accompaniments to meat and poultry.

Apple Prune Chutney
Makes about 2 cups

1 tablespoon olive oil
2 large Granny Smith apples, peeled, cored, cut in 1/4 inch dice
1 large shallot, chopped, about 1/4 cup
1/2 cup coarsely chopped pitted prunes
1/3 cup currants or raisins
1/2 cup apple cider vinegar
1/3 cup Armagnac
2 tablespoons brown sugar
1 teaspoon ground coriander
1/2 teaspoon finely ground juniper berries
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a saucepan over medium heat. Add apples and shallot. Sauté until beginning to soften without browning, 2 minutes. Add remaining ingredients. Bring to a boil. Reduce heat to low and simmer uncovered until liquid has nearly evaporated, about 15 minutes. Remove from heat and cool to room temperature. Cover and refrigerate until use. May be made up to 2 days in advance. (Flavors will develop with time.)

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.

Appetizers, Crostini, entertaining, Vegetables and Salads, Vegetarian

Heirloom Tomato Tartare Verrines

by Lynda Balslev24 Comments on Heirloom Tomato Tartare Verrines
Heirloom Tomato Tartare Verrines

~ Heirloom Tomatoes, Burrata, Basil, Crostini ~

Before I fully throw myself into fall, I will share this recipe that takes advantage of the bushels of heirloom tomatoes we are still lucky enough to enjoy. Our warm and sunny early autumn has kept the supply of tomatoes ample and ripe. I am a sucker for heirloom tomatoes, their range of colors, patterns and bulbous shapes are eternally pleasing. In this easy recipe, I dice a variety of tomatoes and serve them in a glass, or verrine, to show off their colors. A dollop of creamy burrata and drizzle of aged balsamic vinegar results in a savory parfait that is as beautiful to look at as delicious to eat.

Considering how fresh and minimal this recipe is, it’s key that you use high quality ingredients. Choose firm yet ripe tomatoes with a range of colors, and be sure to use a good extra-virgin olive oil and aged balsamic vinegar.

Heirloom Tomato Tartare Verrines
Makes 6 small appetizers

6 slices of baguette, cut 4 inches in length by 1/4 inch thick
Extra-virgin olive oil
1 large garlic clove, lightly smashed
1 1/2 pounds assorted heirloom tomatoes, seeded, cut in 1/4 inch dice
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 burrata rounds, approx. 4 ounces
Aged balsamic vinegar
Basil sprigs

Preheat oven broiler. Brush baguette slices with olive oil. Rub with garlic clove. Arrange in one layer on a baking tray. Broil until lightly golden on both sides, turning once. Remove and set aside.
Place diced tomato in a bowl. Drizzle with olive oil and sprinkle with a little salt and pepper. Gently stir to combine. Divide the tomatoes evenly between 6 glasses. Top with a spoonful of Burratta. Drizzle with a little balsamic vinegar. Top with a basil sprig. Serve with baguette crostini.

Appetizers, Charcutepalooza, Food Blog Events, gluten-free, Meat, Pork

The Boar and the Pig: Pâté de Campagne

by Lynda Balslev21 Comments on The Boar and the Pig: Pâté de Campagne
The Boar and the Pig: Pâté de Campagne

~ Boar Pâté with Cranberries and Pistachios ~

Any excuse I have to make pâté is a gift, so this month’s Charcutepalooza challenge (packing) was a bit like an early Christmas. In charcuterie terms, packing involves jamming a terrine with ground spiced meat, spirits, eggs and cream and baking it in a water bath.  The resulting baked brick of spiced and fortified meat is weighted down and banished to the refrigerator to sit for a day or two to become comfortable with it’s brash flavorings while anticipation builds –  just as it would the day before Christmas as you eye unopened presents placed beneath the tree. When the time is right (2 days at least) the terrine is retrieved from the refrigerator and its wrapping discarded, uncovering a rich, meaty country pâté, chunky with nuts and fruit.

I have fiddled with this recipe over the years, and lately become enamored of wild boar. Boar reminds me of Europe, where it is a frequent ingredient in charcuterie. It may be purchased in specialty stores, through a butcher or mail order. Boar is a flavorful meat, kind of a cross between pork and lamb, that lends depth to the pâté. Since it’s so lean, it’s important to combine it with a fattier cut of meat such as pork shoulder.

Country Pâté with Boar, Cranberries and Pistachios

This pâté is a perfect appetizer or easy dinner with cheese and salad. Begin at least two days before serving to allow the flavors to develop. (Veal may be substituted for the boar.)

Serves 20

1 pound ground boar shoulder (or veal)
1 pound ground pork shoulder
3 garlic cloves, minced
2 teaspoons salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon ground coriander
½ teaspoon ground cloves
3/4 pound bacon, coarsely chopped
2 tablespoons unsalted butter plus extra for greasing terrine
1 medium yellow onion, finely chopped
2 eggs, lightly beaten
1/3 cup heavy cream
1/3 cup Calvados
1/4 cup shelled pistachios
1/4 cup dried cranberries
Coarsely ground peppercorns for garnish

If you are grinding your own meat, then cut the boar and pork in 3/4 inch cubes. Place in a large bowl. Add garlic, salt, pepper, thyme, allspice, coriander and cloves. Mix to thoroughly coat the meat. Cover and refrigerate 6 hours or overnight. Grind with a meat grinder before proceeding.

If you are using ground meat, combine boar and pork in a large bowl. Add garlic, salt, pepper, thyme, allspice, coriander and cloves. Mix thoroughly; refrigerate up to 24 hours.

Preheat oven to 350 F. (180 C.) Remove meat from refrigerator. Add bacon and return to refrigerator while you prepare the onions. Melt 2 tablespoons butter in a skillet over medium heat. Add onion and sauté until translucent but not brown, 6 minutes. Cool to room temperature. Stir into the meat.
Combine eggs, cream and calvados in a small bowl. Add to meat and mix well.
Butter a loaf pan or terrine. Press one third of the meat into the terrine. Sprinkle evenly with half of the pistachios and cranberries. Press another third of the meat into the terrine. Top with remaining pistachios and cranberries. Cover with remaining meat. Cover terrine tightly with foil. Prick 2-3 holes in the foil. Place terrine in a baking pan. Pour boiling water into the baking pan until halfway up the sides of the terrine. Bake in oven until meat thermometer inserted in the center reads 155 F. about 1 1/2 hours. Remove from oven and remove terrine from the water bath. Place a terrine press over the pate (or a cutting board with cans on top) and cool completely. Transfer to refrigerator and let sit 1-2 days before serving. To serve, un-mold pate. Scrape off any congealed fat. Cut in slices, ½ inch thick. Sprinkle with additional peppercorns if desired. Serve with cornichons, Dijon-style mustard and fresh French baguette or peasant bread.

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.

Appetizers, Autumn, Fall, Fruit, gluten-free, Summer

Prosciutto Wrapped Figs with Goat Cheese and Rosemary

by Lynda Balslev25 Comments on Prosciutto Wrapped Figs with Goat Cheese and Rosemary

~ Baked Stuffed Figs with Prosciutto, Goat Cheese, Rosemary and Honey ~

Food is like fashion. There are some trends that flash then fizzle, while there are classics that withstand the passage of time – just like a little black dress. The combination of figs, goat cheese and prosciutto falls in the little black dress category. Each ingredient is a specialty hailing from the cuisines of the Mediterranean, reflecting locally grown and raised food with a history spanning the ages. And they taste great together. No fancy accoutrements are needed – this is the stuff of slow food.  Whether you call it timeless or simply delicious, the common denominator is it strikes a primal chord in all of us, bringing us back for more.

This recipe showcases the ancient fig, one of the first plants cultivated by humans.  Figs are high in calcium, fiber, potassium and contain many antioxidants.  Luscious and honeyed, they are delicate in flavor.  Their subtle sweetness is an elegant addition to savory dishes such as pizzas and salads, while their mildness adds refinement to desserts, never tipping the sugar point.  Classic, understated and refined – all of the makings of timeless food and good fashion.

Stuffed Figs with Goat Cheese and Prosciutto

Fresh rosemary sprigs serve as toothpicks in assembling the figs while infusing flavor during the baking. Makes 12 hors-d’ouevres, or serves 6 as a salad course.

12 figs, ripe but not too soft
6 ounces soft goat cheese, room temperature
6 slices prosciutto, sliced in half length-wise
4 large rosemary sprigs, cut in thirds, plus extra for garnish
Extra-virgin olive oil
Runny honey
Sea salt and freshly ground black pepper

Preheat oven to 350 F. (180 C.)

Cut the figs crosswise from the top, halfway down the fruit.  Gently separate the quarters to create an opening.  Scoop 1-2 teaspoons goat cheese into the opening, without overstuffing.  Wrap each fig with prosciutto slice.  Pierce the prosciutto and fig with a rosemary skewer to hold in place. Arrange figs in a baking pan. Gently brush with olive oil. Sprinkle with a little salt and pepper (the prosciutto will also add salt). Bake in oven until prosciutto begins to crispen and cheese is tinged brown, about 25 minutes.  Remove from the oven. Carefully remove and discard baked rosemary sprigs. Arrange figs on serving platter or individual plates with fresh arugula (optional).  Drizzle each fig with honey.  Garnish with fresh rosemary leaves. Serve immediately.

Appetizers, Condiment, Crostini, recipe, Summer, Vegetarian

Olivada

by Lynda Balslev11 Comments on Olivada

~ Olivada ~

Got heat? Try this recipe for Olivada. When the weather is bleeping hot outside, and it’s too stifling to move, this salty, briny, more-ish concoction hits the spot.  Similar to a tapenade but much more simple, the star of this recipe is olives – 3 kinds, in fact.  I choose a variety of olives to balance their intensity and flavor and blitz them with toasted pinenuts and garlic. The flavors are sharp, inky, salty and addictive. While you may not have the energy to move in this heat, this recipe promises to get your taste buds dancing.

Olivada

Active Time: 10 minutes
Total Time: 10 minutes
Makes about 1 3/4 cups

1 cup oil-cured olives, about 5 ounces, pitted
1 cup pitted kalamata olives, about 4 ounces
1 cup pitted Castelvetrano olives, about 4 ounces
1/4 cup pine nuts, toasted golden
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

  1. Combine all of the ingredients together in a bowl of a food processor. Pulse to finely chop, without making a paste.
  2. Transfer to a glass jar or container and refrigerate for at least one hour to let the flavors develop. Serve at room temperature. Store the olivada in the refrigerator for up to 5 days (the flavors will mellow over time).
Appetizers, gluten-free, Main Course, recipe, side dish, Summer, Tians and Casseroles, Vegetables and Salads, Vegetarian

Ratatouille Gratin

by Lynda Balslev30 Comments on Ratatouille Gratin

~ Ratatouille Gratin ~

It’s that time of year when the vegetables sneak up on you. A month ago, summer squash were elusive, appearing in the markets in small groups at a price. In the garden they were merely a hint of themselves peeking from their flowers. Purchases felt premature, tasting a little bitter, and costing too much for something you knew would soon be prolific.

~
Then, before you know it, a month has passed and squash are teeming everywhere. The garden is lobbing them to you like tennis balls, the market shelves are stacked with zucchini, crooknecks, and patty pans, ripe and ready for consumption. With the bounty, it’s time to get creative, because, ironically, it’s easy to tire of this abundance, and that is a shame.  So, yesterday I was determined to use my imagination to celebrate summer squash. Instead of a traditional ratatouille, I made a gratin. And before I made the gratin, I played a little bit with my food and made Ratatouille Stacks.

~ Ratatouille Stacks ~

The ingredients are identical, only the arrangement is different. Serve the gratins as side dishes or a light vegetarian meal. The stacks are fun appetizers.

Ratatouille Gratin with Goat Cheese and Basil

Try to choose squash and eggplant of a similar diameter. This recipe makes enough for an 8 to 9-inch square or round pan. Alternatively, you can arrange the vegetables in smaller individual gratin dishes.

Active Time: 30 minutes
Total Time: 45 minutes
Serves 4

1 narrow eggplant, about 10 ounces
1 medium zucchini, about 6 ounces
1 medium yellow squash, about 6 ounces
1 large red bell pepper, quartered and seeded
Olive oil
Salt and freshly ground black pepper
1/2 cup basil leaves, torn into 1/2-inch pieces, plus extra for garnish
3 ounces soft fresh goat cheese

1. Preheat the oven broiler.
2. Slice the eggplant, zucchini, and yellow squash crosswise about 1/3 inch thick. (If the eggplant is much wider than the squash, quarter lengthwise and slice 1/3 inch thick.)
3. Arrange the eggplant, zucchini, squash, and peppers in one layer on an oiled baking tray. Brush the tops with additional oil and lightly season with salt and black pepper. Broil on the top shelf of the oven until the vegetables are tender, but not mushy, and brown in spots, 8 to 10 minutes, turning once. Remove and cool to the touch.
4. Preheat the oven to 350°F. Lightly oil an 8 or 9-inch square or round gratin dish. Arrange the vegetables, alternating and slightly overlapping, in rows or a circular pattern. Tuck the basil between the vegetables in a random pattern so that it is evenly distributed. Scatter grape-size amounts of the goat cheese evenly over the vegetables.
5. Bake the gratin in the oven until the cheese is soft and light golden in spots, about 15 minutes. Serve warm or at room temperature, garnished with extra basil if desired.

Appetizers, Crostini, Fruit, Vegetarian

Peach and Blue Cheese Bruschetta with Honey and Thyme

by Lynda Balslev16 Comments on Peach and Blue Cheese Bruschetta with Honey and Thyme

Organic California peaches are now available in our market, and I am very excited. When I see peaches it means that summer is just around the corner. Hard to believe, I know, but in a few weeks school will be out, and the summer holiday will stretch ahead with unstructured time, travel, camps and sunny activities.

For now, I will focus on the peaches. This recipe combines fragrant peaches with crumbly blue cheese, a drizzle of honey and thyme. The flavors play off and elevate each other in wonderful harmony. For extra freshness and crunch, arugula may be added as a bed for the peaches. It’s all good.



Peach and Blue Cheese Bruschetta with Honey and Thyme
Makes 4

4 slices country-style bread, cut 1/4 inch thick
Extra-virgin olive oil
Sea salt
2 ripe, but not too soft, peaches, halved and pitted
1/4 cup crumbled blue cheese
Runny honey
Thyme sprigs

Preheat oven broiler. Arrange bread slices on a baking pan with a rack. Brush both sides with olive oil. Sprinkle with a little sea salt. Broil, turning once, until golden brown on both sides. Remove and transfer slices to a plate or platter.
Thinly slice peach halves. Arrange on bread, overlapping slightly. Sprinkle blue cheese over the peaches. Drizzle with honey and garnish with thyme sprigs.