appetizer – Page 9

Appetizers, Fruit, Vegetables and Salads

Stuffed Figs with Goat Cheese and Prosciutto

August 23, 2009July 30, 2014by Lynda Balslev5 Comments

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Food is like fashion: It comes and goes with time. There are trends that flash then fizzle, and then there are the little black dresses that withstand the passage of time and are considered classic. Figs with goat cheese and prosciutto are in the little black dress category.

The key to timeless food combinations lies in the origin of the ingredients. Figs, goat cheese and prosciutto (or dried, salted meat) are locally grown and produced products hailing from the hills of the Mediterranean, North Africa and the Middle East where the cuisines naturally reflect locally grown and raised food. No fancy accoutrements needed; this is the stuff of slow food. Whether you call it timeless, more-ish, umami, or simply satisfying, 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
Makes 12 hors-d’ouevres, or serves 6 as a salad course

12 figs, ripe but not too soft
8 oz./240 g. soft goat cheese, room temperature
6 slices prosciutto, sliced in half length-wise
4 large rosemary sprigs, cut in thirds
Extra-virgin olive oil
Runny honey
Sea salt and freshly ground black pepper

Rosemary leaves for garnish
Arugula or arugula sprouts

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 2-3 teaspoons goat cheese into the opening, without overstuffing. Wrap each fig with prosciutto slice. Arrange figs on baking tray. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Top each fig with rosemary sprig. Bake in oven 25 minutes. Remove and discard baked rosemary sprigs.
Arrange figs on serving platter or individual plates. Drizzle each fig with 1 teaspoon honey. Garnish with fresh rosemary leaves. Serve immediately accompanied with fresh baguette slices.
Optional: Arrange figs on bed of arugula, or garnish platter/plates with arugula sprouts.

Appetizers, Farmers Market, Fish and Shellfish, gluten-free, Italy, Main Course

Sautéed Garlic Shrimp with Minted Pea Purée and Pecorino

July 3, 2009July 30, 2014by Lynda Balslev1 Comment

English peas are nature’s superior answer to fast food. Sweet and crisp, they taste best popped straight from the shell into the mouth; no need to bother with cooking. At this time of year peas are abundant, and when I go to the farmers’ market I find myself using up all of my spare money on brown bags overflowing with peas. Today was no different: I came home from the market with several pounds of peas, cascading out of their overstuffed bags, mingling with bunches of fresh mint, chives, and edible kale flowers. Once home, I quickly confiscated a singular bag to stash away and later transform into a pea puree while the rest of the family and visiting friends grabbed handfuls of peas as they passed through the kitchen.

The pea puree is delicious as is, but my favorite way to serve it is with shellfish. The briny sweetness of shrimp, scallops or lobster is a perfect compliment to the sweetness of the peas, while the pearly coral colors of the shellfish contrast beautifully with the vivid green pea color. I like to present the following recipe in small glasses or demi-tasse cups with the shellfish perched on top.

Sautéed Garlic Shrimp with Minted Pea Purée and Pecorino
Serves 8 as an appetizer

2 cups shelled English peas
4 tablespoons extra-virgin olive oil
2 tablespoons grated Pecorino Romano cheese
2 tablespoons finely chopped fresh mint
Salt and freshly ground black pepper

½ teaspoon dried chili flakes
1 large garlic clove, minced
16 large shrimp, peeled with tails intact, deveined
2 tablespoons dry white wine

Pecorino Romano shavings
Freshly ground black pepper
Olive oil

Fresh chives for garnish
Kale flowers (optional)

Prepare Pea Purée:
Bring 4 cups of water to a boil in a large saucepan. Add 1 teaspoon salt and the peas. Reduce heat and simmer until peas are tender. Remove from heat; drain peas, reserving 1 cup cooking liquid.
Combine peas and 1/4 cup cooking liquid in food processor and purée until smooth. Add more water to desired consistency. Transfer to bowl. Stir in 2 tablespoons olive oil, Pecorino and fresh mint. Season to taste with salt and pepper. Keep warm.

Prepare Shrimp:
Heat 2 tablespoons olive oil in a sauté pan. Add garlic and chili flakes. Cook, stirring, until fragrant, about 1 minute. Add shrimp in one layer and cook, turning once, until pink on the outside and opaque in the center, about 1 minute per side. Add wine and cook 30 seconds to allow alcohol to evaporate. Remove from heat. Divide warm pea purée among 8 demi-tasse cups or martini glasses. Arrange 2 shrimp over purée. Top with Pecorino shavings, freshly ground black pepper and drizzle olive oil over. Garnish with chives and edible flowers.

Appetizers, Italy, Vegetables and Salads, Vegetarian

Grilled Eggplant and Heirloom Tomato Stacks with Basil and Tomato Coulis

June 23, 2009July 30, 2014by Lynda Balslev9 Comments

Eggplants love the grill, and I love to grill eggplants – or aubergines as they are so elegantly referred to in other countries. Eggplants comes in many sizes and shapes, while the most common variety is the plump, pear-shaped and, well, aubergine colored vegetable found year round in our markets.

When it comes to the barbecue the versatile, yet subtle, eggplant is the workhorse of grilled vegetables. Its mellow, buttery flavor and firm texture lends well to the barbecue, as it hold its shape during grilling and serves as a perfect vehicle for spicy, smoky, flamboyant flavors. Eggplants may be simply prepared with olive oil, salt and pepper and served in stand-alone fashion – or tossed with a medley of Provençal-style vegetables as a grilled accompaniment to meat and fish. Cut in planks, and use as a vessel for a dollop of creamy tsatsiki for an easy crowd-friendly appetizer – or stack grilled slices with tomato, basil and goat cheese for an impressive beginning to a dinner.

This recipe is easy to prepare, delicious and fresh to eat. The smoky eggplant combines beautifully with cool garlicky goat cheese, juicy sweet tomatoes and crisp fresh basil leaves. Serve as an elegant appetizer or on a bed of arugula for a dramatic salad.

Grilled Eggplant and Heirloom Tomato Stacks with Basil and Tomato Coulis

Makes 8 stacks

1 to 2 narrow, firm eggplants, sliced horizontally 1/4-inch thick to yield 16 slices
Extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 cups soft goat cheese
1 garlic clove, minced
2 large heirloom tomatoes, sliced horizontally 1/4-inch thick to yield 8 slices
16 large basil leaves
1/4 cup finely grated Pecorino Romano cheese
1 cup tomato coulis (see below)

Prepare Eggplant:
Preheat oven broiler or prepare grill. Lightly brush eggplant slices on both sides with olive oil. Sprinkle with salt and pepper. Arrrange on baking tray and broil in oven, turning once, until golden brown, about 3 minutes per side. (Or grill over direct medium heat until charred and tender, turning once, 6 to 8 minutes). Transfer to plate to cool.

Arrange Stacks:
Whisk goat cheese, garlic, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a small bowl.
Arrange 1/2 of the eggplant slices on a platter. Spoon 1 to 2 teaspoons goat cheese over the eggplant, then top with 1 basil leaf. Place a tomato slice over the basil and spread 1 to 2 teaspoons goat cheese over the tomato. Place a second eggplant slice over the goat cheese. Top with one teaspoon goat cheese and basil leaf. Lightly drizzle 2 to 3 teaspoons Tomato Coulis over and around the eggplant stack. Garnish with one teaspoon grated Pecorino Romano cheese. Serve immediately.

Tomato Coulis:
Makes about 1 cup

1 pound ripe plum tomatoes, peeled and seeded (see below), coarsely chopped
1 small garlic clove, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Combine tomatoes, garlic and olive oil in bowl of food processor. Process until smooth. Add salt and pepper. Let stand at room temperature for one hour before serving. (Coulis may be made one day in advance. Cover and refrigerate). Serve at room temperature.

Cooking Class – How to Peel and Seed a Tomato:

1. Take a paring knife and cut out the stem: Make shallow incisions around the stem and scoop out the stem.
2. With same knife, make a shallow X-incision in bottom of tomato.
3. Bring a saucepan of water to a rolling boil. Plunge tomato into water for 10 seconds. Remove and submerge in a bowl of ice water.
4. Remove the cooled tomato from the water. Peel away skin.
5. To seed the tomato, cut the tomato in half. Use your fingers to scoop out seeds.

Appetizers, Fish and Shellfish, Vegetables and Salads

Spring Rolls in Copenhagen

July 22, 2008February 3, 2011by Lynda Balslev5 Comments

Rule of thumb: When traveling to far flung destinations, eat as the locals do.

This has merit for several reasons. First – and clearly stating the obvious – if you are in France, for goodness’ sake, eat French. This is, after all, where you will find the authentic real deal. Second, when far off the beaten path (for instance, the garden route along the south coast of South Africa circa mid-90’s) steer clear of restaurant establishments that offer such delicacies as Authentic Tex-Mex! or Authentic Japanese Sushi! Same principal yet the inverse: this is far from authentic and far from the real deal. And, if you do find yourself far from home, hungry and homesick for a taste of your favorite neighborhood cuisine and succumb to the temptation, beware that, most likely, you will be supremely disappointed.

This raises an interesting challenge of living abroad. Some of the wonderful aspects of the expatriate lifestyle are living in another culture, tasting the local food, celebrating the different traditions. For all the experiences and pleasures, however, there can be moments when you simply crave the ribs from Redbones, the tacos from Olé Grill or the dim sum from China Pearl – your old favorite haunts, thousands of miles away and sadly ignorant of your self-imposed exile. As an American growing up in Boston, I had the privilege of instant access to delicious, authentic ethnic cuisines. When I moved to Europe in the early 90’s, the prospect of finding fresh sushi or authentic Mexican food in Geneva or Copenhagen was daunting and disappointing. I quickly learned that the best way to get the results I craved was to make it myself (there has been a steep learning curve.)

Here is a recipe for Rice Paper Spring Rolls that I learned to make to satisfy my craving for fresh, light, Asian-inspired food. I included in it in a menu for one of my cooking classes in Copenhagen, and it was a hit, partly because it was different. Remember that the key to a good roll is to have a balance of sweet, savory, heat and salt in the ingredients and to combine a variety of textures for a satisfying bite. Be sure to prepare all the ingredients in advance, so that when you are ready to assemble the rolls, everything is in place.

Rice Paper Spring Rolls with Shrimp and Chili Peanut Sauce
Makes 8

3 oz. vermicelli rice noodles
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
8 (eight inch) rice paper rounds
4 Boston lettuce leaves, ribs removed, halved
1 cup shredded carrot
1 bunch coriander leaves, about 1 cup
1 bunch mint leaves, about 1 cup
1 english cucumber, peeled, seeded, cut in matchsticks
4 scallions, cut length-wise in julienne strips
1 serrano chile, stemmed, seeded, cut in julienne
15 medium cooked shrimp, peeled, halved horizontally

Chili Peanut Sauce for dipping

Place noodles in a wide bowl. Pour hot water over to cover. Let stand 15 minutes. Drain well in a colander. Toss with rice vinegar, sugar and salt.
While the noodles are soaking, prepare all of the ingredients, so that the spring rolls are ready to assemble.
Pour warm water into a shallow pan. Immerse one rice paper round in water until pliable, about 30 seconds. Remove and spread on a plastic cutting board. Blot dry with a towel.
Arrange a lettuce leaf half over the bottom half of the rice paper round, taking care to leave a 1″ border along the edge.
Top lettuce with 1/4 cup rice noodles, arranging them horizontally over.
Top noodles with a line of shredded carrot, coriander and mint leaves, cucumber, scallions and chile.
Fold bottom of rice paper over filling and begin to roll up tightly. At halfway point arrange 3 shrimp halves horizontally over the crease, then fold in the ends and continue rolling.
Transfer roll, seam-side down to a plate and cover with damp towel. Repeat with remaining rolls. (Adjust ingredient amounts to taste and to ensure the roll is plump and full, while still allowing it to be folded in and sealed.)
Spring rolls can be made 4 hours in advance. Cover with damp paper towels and plastic wrap and refrigerate. Serve with Chili Peanut Sauce.

Chili Peanut Sauce

2 garlic cloves, minced
3 tablespoons creamy peanut butter
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons sweet chili sauce

In a small bowl, whisk together all ingredients. Set aside. Can be made one day in advance.

Tip: If you have left over filling ingredients and sauce, try tossing them together in a bowl for a light Asian Rice Noodle Salad with Chili Peanut Dressing. It works!

Appetizers, Vegetarian

More Salt, Please

June 21, 2008June 3, 2020by Lynda Balslev

Not to repeat myself, but once again we are experiencing a heatwave (100 F.) One of the nicer aspects of our house is that it has lovely floor-to-ceiling glass windows and skylights – everywhere. Coming from the dark of Scandinavia this was a huge plus. Lots of light and sunshine all the time, California-style. Well, right now I feel as though I am living in a microwave. And suddenly, shady rooms, cooler temperatures and even cloudy skiesseem very appealing.

When it gets this hot I crave salt. In any form. In fact, if there were a salt tablet lying about I would consider sucking it. Foods I survive on in this heat are olives, sliced tomato with sea salt, more olives, the occasional potato chip and more olives. I keep a bowl of sea salt out on the kitchen counter and every time I pass the bowl I grab a flake or two and pop them in my mouth. My favorite sea salt is Maldon, an English sea salt that has a wonderful mellow flavor and packs the right salty punch.

This olivada recipe I share with you is a long time favorite that I have made for many years. You can try fiddling with the combination of olives to your taste*. I use three kinds, and have adapted them as we have moved from country to country and available ingredients have varied. It is something that can be prepared and kept in the refrigerator for up to 4 days. After the fourth day (if there is any left) toss the left-overs with freshly cooked pasta, chopped tomatoes, fresh basil leaves and buffalo mozzarella for a delicious room-temperature pasta salad.

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

Combine all of the ingredients together in a bowl of a food processor. Pulse to finely chop, without making a paste.
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).