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Posts Tagged ‘hors d’oeuvres’

In late March/early April, we spent two glorious weeks in Arizona. We stayed with friends for this duration because we had offered to puppy-sit (Jordan) while they took a quick 7 day holiday in Ireland. We had never puppy sat before but their beautiful black lab, Jordan is quite possibly one of the laziest dogs we have ever met so she was really no problem at all. We did get her used to three walks per day, that is, until we bumped into a woman carrying a black light, walking her dog after dark. I had to ask and yes, it was to detect scorpions. That was the end of our after dark walks. Period.

I like to arrive with gifts in hand and these basil Parmesan Straws were the perfect hostess gift because I had a bunch of basil that needed using a couple of days before our departure. Plus they are pretty tasty. Jordan thought so too.

Sun-dried Tomato, Basil and Parmesan Straws

A KitchenInspirations Original Recipe

Makes about 75 pieces

To print this recipe, please click here.

Ingredients:

  • 290 g flour
  • 10 g Fresh Basil, finely chopped
  • 50 g sun-dried tomatoes in oil, roughly chopped
  • 10 g garlic, finely minced
  • 110 g unsalted butter (cold)
  • 30 g  grated Parmesan cheese
  • 2 eggs, beaten separately
  • 15-30 mL water or milk
  • Sea salt

Directions:

  1. Pre-heat oven to 400°F.
  2. Put all dry ingredients into a food processor, including the basil, sun-dried tomatoes and garlic, and process to mix well.
  3. Add the butter and process to coarse granules.
  4. While the blades are running, pour in the egg and process until a soft ball forms. If this does not happen, drizzle little bits of water until a soft ball forms.
  5. Remove from processor and using a small amount of flour, roll out the dough to about 1/2 cm thickness. Cut into 8cm x 7 mm straws and position evenly on a cookie sheet. Brush with second egg and sprinkle with sea salt.
  6. Bake for 12-15 minutes until golden.
  7. Remove and allow to cool. This will store well in a cool, dark place or freeze.

Notes:

  • I like to use a plastic ruler to cut the straws evenly. My ruler is a dedicated food ruler that never is used with pens or pencils or markers!
  • This type of rolling pin gives you evenly thick dough, but as I have mentioned previously, it is a pain to unscrew the disks and I inadvertently have to wash all of the disks each time I use it.
  • This dough is a bit wetter than some of my other recipes because of the sun-dried tomatoes and fresh garlic.

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Do you keep a running list of things your friends and family won’t or cannot eat? I have found that it makes my life easier if I do, so one day, a long, long time ago, the “Friends’ Likes and Dislikes” list was born. Now I have it in Notes on my iPhone, it is so handy. I also keep a diary of dinner parties so I can avoid feeding friends the same thing!

My list-making started with my “list of books that I’ve read” after buying the same book twice because they changed the cover artwork! Isn’t that annoying! I now refer to the list before I make a book purchase. I have also made lists of movies we’ve seen over the years and television shoes we’ve watched; keeping track of the season and episode help you keep on track if you’re not just using Netflix for streaming. I also have a running list of movies and TV shows I want to watch so that I can reference it on a rainy weekend for entertainment. The list-making didn’t end with the end of the cottage, oh no, dear friend, it continues to live on for a number of purposes! Do you make lists? What type of lists do you make?

By the way, this would be on the No Go list for Mike because he hates nuts and seeds!

Gluten Free Pumpkin Sesame Crackers

Makes about 30 crackers

To print recipe, please click here.

Ingredients:

  • 100 g ground pumpkin seeds
  • 60 g sesame seeds
  • 10 g coconut flour
  • 5 g sea salt
  • 1 egg
  • 2 tsp sesame oil

Directions:

  1. Pre-heat the oven to 350° F.
  2. Combine the dry ingredients and mix well.
  3. Combine the wet ingredients and whisk lightly until well combined.
  4. Pour the wet ingredients into the dry and stir until evenly mixed. Create a ball with the dough and press flat with the palms of your hands.
  5. Between two sheets of parchment paper, roll the dough until it is very thin (the best ones are only as thick as a sesame seed!). Using a ruler, cut into squares, rectangles or whatever shape you desire (I find straight-edged shapes easiest). Discard the top parchment.
  6. Place the parchment with the cut crackers on a baking sheet and bake for 10-14 minutes or until crisp. Allow to cool for a couple of minutes, then break apart using the cut lines.
  7. Serve with soup or dip.

Notes:

  • Use whatever nut flour or seed flour you desire.
  • You may add flavourings but the sesame is fairly strong so you may wish to use a different oil.
  • I have used both toasted sesame seeds and untoasted, both are very good.
  • I find I usually have to remove the edge crackers earlier from the baking sheet and return the rest to bake a bit longer, continue to do so until the desired golden colour is achieved.

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Just prior to Christmas, I did a couple of jobs which had me buying a lot of garlic. When I say a lot, I mean literally dozens of heads! Of course, I gave away as much as I could but the majority came home with me. I am not one to toss perfectly good food in the bin, so I decided to roast the heads and freeze them for quick additions to sauces and soups. Now, I must say that this idea is genius because roasted garlic is so tasty and having some quick at hand makes it easy to add another level of flavour without the harshness of raw garlic. Over the holidays, we got together with our wonderful neighbours and I made this delicious roasted garlic dip.

Now there is that cold winter light!

Roasted Garlic Dip

A KitchenInspirations Original Recipe

Serves 6-8, makes about 300 mL

To print recipe, please click here.

Ingredients:

  • 200 g roasted garlic (about 4 heads)
  • 125 g cream cheese, room temperature
  • 50 g Greek Yogurt
  • Sea salt to taste

Directions:

  1. In a small bowl large enough to accommodate a stick blender, combine all of the ingredients and purée until smooth and silky.
  2. Serve at room temperature.

Notes:

  • I roast garlic by cutting off the bottom of the head (the root end) and setting it in about 30 mL of olive oil. I like to cover the garlic I roast so it steams and roasts at the same time. I roast the garlic in a 350° F oven for about 45 minutes or until they are very soft.
  • To extract the garlic, simply squeeze each clove into a container.
  • Some people add freshly grated Parmesan to this dip but I find it rich enough without it.
  • Save the cut ends of the garlic for soup stock.

This dip would also be a tasty cream sauce for pasta.

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Our neighbourly South-Western- themed progressive dinner party was scheduled two days after we returned home from Arizona, I didn’t think it would be a problem because we were only responsible for hors d’œuvres and appetizers, easy-peasy! HA! Had I read more than the heading of the organizer’s email, I would have realized that things would get a bit more complicated since one person decided to go vegetarian, gluten and dairy free (for health reasons). But, you know me, I do love a challenge and as luck would have it, my experiments turned out even better than I expected! So much so, that JT has asked for it several times since, so I documented the recipe for the future use.

This recipe originated from Emeril Lagasse but I tweaked it a little bit. What attracted me to this recipe was, of course, that it was baked an not deep fried, and although deep fried would be awesome, it’s always nice to lower calories whenever possible particularly if you need not sacrifice flavour or texture! I think you will be very happy with the baked version (our group could not get enough of them)! I’ll speak to the vegetarian, gluten-free and dairy- free version in my notes below (no pics, sorry).

You can see how crispy these turned out.

Baked Jalapeño Poppers

Makes about 24 jalapeño poppers

For the original recipe, please click here.

Ingredients:

  • 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
  • 170 g (6 oz) cream cheese, at room temperature
  • 140 g (1 1/2 cups) grated sharp or old cheddar
  • 3 g (1/2 tsp) ground cumin
  • pinch of cayenne, or less, to taste
  • 2 large eggs
  • 30 mL (2 tbsp) milk
  • 8 tsp Essence, divided
  • 1 cup panko crumbs
  • 1/2 cup coconut flour
  • non-stick spray

Directions:

  1. In a small mixing bowl, combine the cream cheese and grated cheddar and mix well.
  2. Toast the cumin until you can smell the aroma, allow to cool and add to the cream cheese mixture and stir well. Set aside.
  3. Prepare your breading station by whisking 2 large eggs with 2 tsp of the Essence and the milk in a shallow bowl. In a second shallow bowl, mix 4 tsp of the Essence with the coconut flour. In the third shallow bowl, add 2 tsp of the Essence to the panko and mix well. Reserve remaining essence for the next time (and believe me, there will be a next time!)
  4. Fill each jalapeño densely with the cream cheese mixture, being careful not to mound it too high; continue filling until you have filled all of the jalapeño halves.
  5. Dredge each jalapeño half in the coconut flour, then dip into the egg mixture and repeat once more. Finally, dip each pepper into the panko and press panko into the jalapeño to coat well. Repeat until all are coated.
  6. Pre-heat the oven to  375° F. Place jalapeño cut side up on a parchment-lined baking sheet. Give each jalapeño a light coating with the non-stick spray. Bake for 30 minutes or until panko is golden and crisp.
  7. Serve warm with sour cream and salsa.

Notes:

  • For the vegetarian, gluten-free and dairy-free version, I simply replaced the cheeses with creamed lentils (about 1/4 cup cooked in vegetable broth and puréed with a stick blender) and the panko with shredded unsweetened coconut. Even the non-vegetarians loved them! (Sorry, no pics).
  • I use coconut flour for baked “fried” foods because the coconut has an unbelievable absorption property which makes the batter so much crispier than all-purpose flour.
  • I used gloves to protect my hands from the jalapeños as I cleaned them, you might consider doing this too.
  • Leftovers? Freeze unbaked jalapeños on a parchment-lined baking sheet and when frozen, pop them into a ziplock bag.To bake frozen jalapeños, no need to defrost, just bake for a little longer to crisp up.

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In October I did some really cool TV jobs! I cooked for the lovely and talented Chef Anjum Anand from her I love India Cookbook for Your Morning (click here to see the segment (about 1 min of commercials)) and Mark Bittman, the original author of the infamous No-Knead Bread! recipe (click here to see the segment (only about 30 seconds of commercials)) and Ocean Wise Executive Chef, Ned Bell from his beautiful new cookbook, Lure!

Ned is awesome! It was indeed a pleasure to work with him. Yes, those are ‘sensible shoes’ as a fellow food stylist recently mentioned on instagram!

Mark was incredibly humble and amazing to work with (although, I wish the camera-man would have said something about the angle of the burgers!)

Mark released his Tenth Anniversary Edition of How to Cook Everything Vegetarian cookbook, simple meatless recipes for great food! The book is enormous, over 700 pages and it’s packed with great info, techniques, and wonderful recipes.  Although Mark is not vegetarian, he believes we should be enjoying a more plant-based diet. What I liked about his recipes is that they are truly vegetarian and not just cop-out vegetarian like spaghetti with tomato sauce that you see on some menus! I cooked tofu, tempeh, seitan and a really interesting beet burger. The recipes were easy to follow and came together quickly without special equipment. I will definitely make a few again and even others from the delicious cookbook.

Although this recipe isn’t from his cookbook, it is indeed vegetarian.

Basil and Sun-dried Tomato Gougières

Makes about 50 gourgières. To print the recipe, please click here.

Ingredients:

  • 250 mL (1 cup) water
  • 128 g (1/2 cup) unsalted butter
  • Pinch salt
  • 128 g (1 cup) all-purpose flour
  • 4 eggs
  • 40 g (~1/4 cup) sun-dried tomatoes (not in oil)
  • 15 g (~3 cloves) garlic cloves, finely minced
  • 7 g  (~10) basil leaves, chiffonade

Directions:

  1. Preheat the oven to 425° F (218° C). Line a baking sheet with wet parchment paper (crumple the parchment into a ball and saturate with cold water and wring out, flatten with your hand on the baking sheet).
  2. In a heavy bottom saucepan, combine the water, butter, salt and garlic and heat until melted. Remove from heat and add the flour all at once, stirring well. Return to heat and cook for a couple of minutes until it comes away from the sides of the pan.
  3. Remove from the heat and beat in one egg at a time until fully incorporated, being careful not to scramble the eggs. Fold in the herbs and chopped sun-dried tomatoes.
  4. Using a small ice cream scoop dipped in water with a splash of oil, scoop out single balls onto the baking sheet about 5 cm (2 inches) apart. Bake for 20 minutes or until tops are golden and the puffs have poofed about double in size.
  5. Cool on a wire rack. Continue to bake until you have exhausted your batter.

A light and delicious cocktail nibble.

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In early September, we had our dear friends come to Toronto for a visit and then we all drove to Montréal for a few days to help celebrate Montréal’s 375th Birthday! We usually have a cocktail or ten when we see our dear friends and I never like to drink on an empty stomach so I make tasty, protein rich cocktail munchies. I have made parmesan crisps before (here) but I came across Ina Garten’s recipe and it was slightly different so I wanted to give it a try. They have a delicate, slightly grainy texture (from the flour) which is not off putting but definitely different than using just plain cheese. They are quite moreish, so if you have a crowd, you might want to make a few batches. These are not crackers, they are too delicate to hold a dip or sauce. These are meant to be eaten on their own with a cocktail. And we do cocktails!

One tablespoon works perfectly in my 5 cm (2 inch) form.

Crispy Cheese Tuiles

Makes 10-12 tuiles. Please click here to print this recipe.

Ingredients:

  • 85 g (1 cup) parmesan cheese, grated
  • 10 g (1 tbsp) AP unbleached flour
  • 2 g (1 tsp) fresh herbs, finely chopped

Directions:

  1. Pre-heat the oven to 350° F (176° C). Line a baking sheet with parchment.
  2. Combine the cheese, flour and rosemary and mix well.
  3. Bake for 6-8 minutes or until lightly golden, cheese will crisp up as they cool.

These will be perfect with our welcome back martinis!

Notes:

  • I used Parmesan and Rosemary for one and Gruyère and thyme for the other.
  • Any hard cheese will do, as long as they render and crisp up.
  • The grate is best short, longer strips will be difficult to form into the smallish circles.
  • Store in the refrigerator for 5 days in an air tight container.
  • These do not freeze well.
  • It was rather humid in early September so I had to crisp them up in the oven just prior to serving, a minute or two at 300F should do it.

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Recently, we had a dinner party and I served a grilled caesar salad as one of the courses. Of course, you MUST have REAL bacon so JT cooked the bacon up on the BBQ (none of that maple crap) and I asked him to save the drippings for the roast potatoes but by the time I got around to tossing the tators in the bacon drippings, I had second thoughts so I used only about a tablespoon and tossed the rest with olive oil. I had about a 65 mL (1/4 cup) bacon drippings sitting in the refrigerator, crying for something creative so I came up with this easy recipe. The drippings have such an amazing flavour, and the bits of bacon add just the right amount of crunch. I think I may have to cook up another batch of bacon just for the drippings so I can bake another batch of these tasty morsels.

Bacon and Parmesan Cheese Puffs

A KitchenInspirations Original Recipe

Makes 42 small puffs

Ingredients:

  • 250 mL (1 cup) water
  • 65 mL (1/4 cup) bacon drippings
  • 5 mL 1/2 tsp salt
  • 145 g (1 cup) all-purpose flour
  • 3 eggs
  • 120 g (1 cup) grated Parmesan Cheese
  • 1 1/2 slices bacon, cooked until crispy and crumbled to small pieces

Directions:

  1. Preheat oven to 200° C (400° F).
  2. Place water, bacon drippings and salt in a medium saucepan and bring to a boil over medium heat.
  3. Remove from heat and add flour, and stir until combined.
  4. Return to heat and stir cooking the flour mixture until it comes away from the sides of the pan and is a shiny ball.
  5. Place in a food processor with plastic blades and process for 15 seconds (give or take).
  6. Add eggs, one at a time and process for 40 seconds (err on the longer side of give or take).
  7. Add the cheese and process for another 5-10 seconds until smooth. Stir in the crumbled bacon.
  8. Dip a spoon or small ice cream scoop into 1 cup cold water with 5 mL (1 tsp) plain vegetable oil, place walnut-sized spoonfuls on a parchment lined cookie sheet about 3 cm (1 1/2 inches) apart.
  9. Bake for 20-25 minutes, until golden brown.
  10. Serve warm or room temperature.

Notes:

  • You may also prepare this recipe with a good quality handheld mixer or stand mixer but I would suggest an immersion blender with the whisk attachment is not strong enough for this pastry.
  • These delightful balls puff up about 12 minutes into baking and are ideal for stuffing with a piping funnel (I bought a really cheap one from a dollar store and it works very well). Stuff with goats cheese, or your own recipe.
  • Unstuffed, they freeze very well, just pop them into a zip lock bag. To use, you need not defrost them, simply put them into a preheated 150° C (300° F) oven for 10-12 minutes, until defrosted and heated through.

The bacon drippings give this treat great flavour and the bacon bits some nice texture.

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