Archive for the ‘Appetizer’ Category

Risotto Cakes

January 24th, 2013 No Comments

  We’ve been preparing for our annual North Woods trip, making lists and checking them twice, scurrying around doing last minute tasks.  We’ve also been doing snow dances every day…and with this dry weather it looks like more dancing is in order if we hope to do any cross country skiing.     Even though it’s only 5 1/2 hours to get to our main home-base it takes us days to arrive.  Many people to visit along the way…since summer

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Mushroom Walnut Pâté

December 26th, 2012 1 Comment

  . Brown spreadables, they are not the brightest of treats but they pack a load of flavor.  Do not underestimate brownish mushy delights!  This Mushroom Walnut Pâté is another of my dependable and crowd pleasing appetizers for catering and would be perfect for a New Year’s Eve party.  It can be made a few days ahead, it’s tasty and vegetarian, and people love it. . . It uses a method similar to the Savory Pesto Cheesecake post, the soupy mixture cooked

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Cilantro Pesto Mini Pizzas

December 12th, 2012 No Comments

  . Party treats! Tasty tidbits with the bonus of striking colors —-Red, Green and White—-these could be perfect for an end-of-December Holiday party, or for celebrating the colors of the flags from Italy, Belarus, Algeria, Burundi, Madagascar, Mexico, Lebanon, Iran, Oman, Hungary or Bulgaria! Versatility, it’s always a good thing..   . I often make these as personal pizzas (I make a batch of small crusts, par bake them, then freeze them), but it can easily be converted into

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Kimchi

November 13th, 2012 4 Comments

  Just thinking about my bubbling buddies in the next room makes the salivary glands in the back of my jaw squirt. . I realized this month, when trying unsuccessfully to figure out menus for events next summer, that I had become tired of food.  A crazy season of catering with every waking moment thinking about menus, figuring out amounts, ordering products, prepping food, storing food, serving food, cleaning up food, pricing food….that though I still loved all aspects of

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Carrot Cardamom Puree on Cucumbers

August 22nd, 2012 2 Comments

  I think that these pictures say everything and the less I add the better. I will just give you the setting: a cool August evening, candle lanterns hanging in the trees lighting up the hillside like giant fireflies, a 60’x40′ tent in a grassy meadow, and the bride in a lacy wedding dress that nearly hid her cowboy boots underneath.  A perfect setting to eat these little gems.   . .. The edible flowers are from local vendors and my

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Savory Pesto Cheesecake

July 9th, 2012 No Comments

    Savory cheesecake…why not?  It’s like a pâté made with ricotta cheese. Are you hosting a party and want something that can be prepared a day ahead, a treat that includes the greenery of summer and is also a hearty spread for crackers?   Need an afternoon munchable served as people drink their mojitos?   Here you go.   I use this appetizer both in the summer when the herbs are fresh, and in the winter when the frozen pesto brings

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Dill Cumin Popcorn

June 18th, 2012 5 Comments

  This is a photo of my mother that depicts what we hope she experienced this week as she crossed over to the other side.  She would be sailing down a waterslide with a huge smile and her arms up in the air.   What an incredible process, this dying thing, I am in awe. . Here is another photo—she LOVED to laugh! . . Our family has been together a lot lately, and without fail the fall-back task to

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Lettuce Wraps with Thai Chicken

June 12th, 2012 1 Comment

  Lettuce wraps have given me such relief in the summer months—I can eat cold meals, gluten free. Lettuce is a vehicle, an edible cupping tool that gets the filling from the plate into my mouth, without bread.  I have also tried other fillings like tacos, tempeh, sesame beef, and sandwich-makings.  These buddies can be a little messier than bread since the lettuce does not absorb any liquid of the filling, but they work, and are especially great in the

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Romesco Roasted Pepper Dip

May 21st, 2012 2 Comments

  Zowee!  That’s what I have to say about this dip. I’m not sure why I should write more at this point, what more do you need to know other than “Zowee”?   Graduation parties, Memorial Day parties and weddings—tis the season of standing around outside and munching.   Apparently I like attention-grabbing flavors in my dips, and this definitely fits the bill.  But you may not want to wear white as you grab the bowl and lick it out…though

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Chermoula

May 8th, 2012 1 Comment

  Let us free ourselves from being too specific, and think in terms of techniques, categories, and tendencies. To use a phrase from food writer and teacher Greg Patent, I believe in “cooking empowerment“. When we learn the basics of ‘how things work’ we can shift and adapt, letting creative juices flow even when we were too intimidated to think we had such a thing as cooking creative juices.  This is what I mean by expanding our versatility in the

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