Archives for Appetizers

This is from Food and Wine. I think it would be better if the peppers were roasted and peeled because I didn’t like all the little skin bits in it. And it wasn’t really spicy because you take the chili out, I might add some red pepper flakes next time.

Ingredients

1 tablespoon fresh lemon juice
2 teaspoons sherry vinegar
1 cup small, crustless, stale white bread cubes (from a 2-ounce piece of bread)
1/2 cup coarsely chopped walnuts
1/4 cup extra-virgin olive oil
3 red bell peppers, cut into thin strips
2 tablespoons water
1 large garlic clove, smashed
1 small dried red chile
Salt
Toasted pita wedges, for serving

Directions

  1. Preheat the oven to 350°. In a small bowl, mix the lemon juice and vinegar. Add the bread cubes and toss to coat; let the bread soak up the liquid.
  2. Meanwhile, spread the walnuts in a pie plate and bake until lightly toasted, about 5 minutes.
  3. In a large skillet, heat 2 tablespoons of the olive oil. Add the bell peppers, water, garlic and chile and season with salt. Cover and cook over low heat, stirring occasionally, until the peppers are tender, about 10 minutes. Uncover and cook over high heat, shaking the skillet, until all the liquid has evaporated, about 1 minute; discard the dried chile.
  4. Transfer the peppers to a food processor and let cool until warm. Add the soaked bread and pulse to a thick, coarse paste. Add the walnuts; pulse just until coarsely ground. Scrape the dip into a bowl and season with salt. Drizzle with the remaining 2 tablespoons of olive oil and serve.

We just mixed these two dips together and that was even better. Christmas 2010.

Ingredients

2 large garlic cloves, minced
Salt
1 1/2 cups whole-milk plain Greek yogurt
1/2 cup mayonnaise
1/2 cup buttermilk
1 1/2 teaspoons freshly ground pepper
1 tablespoon canola oil
2 tablespoons tomato paste
1 teaspoon harissa or hot sauce

Directions

1. Using the side of a knife, mash the garlic with a pinch of salt to a smooth paste. Transfer the garlic to a bowl and whisk in the yogurt, mayonnaise, buttermilk and pepper. Season with salt. Divide the dip into two bowls.
2. In a small skillet, cook the oil, tomato paste and harissa over moderately low heat, stirring, until lightly browned, 2 minutes. Let cool slightly, then whisk the mixture into one bowl of dip. Serve the dips side by side.

Oh my God this is great dip. Christmas 2010.

Ingredients

1/4 cup canola oil
2 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
1 jalapeño, seeded and minced
1 pound frozen baby peas (3 cups), thawed
3 tablespoons yellow miso

Directions

1. In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
2. Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.

This was another fish at our Seven Fishes Christmas Eve dinner.

1/2 cup unsalted butter
1/4 cup olive oil
6 cloves garlic, peeled and sliced tissue-thin
One 2-ounce can anchovy fillets, drained
Salt, if needed

Fresh vegetables, for serving.

1. Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.

2. Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp.

3. Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.

PicklesINGREDIENTS:

INGREDIENTS:

  • 12 3 to 4 inch long pickling cucumbers
  • 2 cups water
  • 1 3/4 cups white vinegar
  • 1 1/2 cups chopped fresh dill weed
  • 1/2 cup white sugar
  • 8 cloves garlic, chopped
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon pickling spice
  • 1 1/2 teaspoons dill seed
  • 1/2 teaspoon red pepper flakes, or to taste
  • 4 sprigs fresh dill weed

DIRECTIONS:

  1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

INGREDIENTS:

  • 2 cups water
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 teaspoons coarse salt
  • 1 dried bay leaf
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons creme fraiche
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh chives
  • 2 small Belgian endives
  • Thin crackers, for serving

DIRECTIONS:

  1. Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes.
  2. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
  3. Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
  4. Whisk in creme fraiche. Fold in shallot, chives, and shrimp.
  5. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours).
  6. Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.