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Posts Tagged ‘appetizer’

So my sister is having a housewarming next week, and I’m catering it. Menu after the jump.

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So I was thinking the other day about how we construct Caesar salad, and how neat it would be to turn it into a flavour-packed amuse-bouche instead of a course or side dish unto itself.

Here’s how I would do it:

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arancini

Arancini are basically rice balls stuffed with things, mostly originating from Sicily. Here’s my favourite way to do them.

First, you need to make some mushroom risotto (how convenient, a recipe). You will have leftovers. Chill the leftover risotto overnight in the fridge.

The next day, form the risotto into approx 1.5-2inch balls around — well around whatever you like, really. My favourite is using small chunks of proper mozzarella, but you could do a compound butter (like Chicken Kiev), or a tomato sauce (which is one of the traditional ways), or a duxelle to max out the mushroominess, or pretty much whatever you like.

Fry the balls in relatively deep oil until golden and delicious. You’re not deep frying, but you’re not just sauteeing either. Think about the amount of oil you’d use for making fried chicken on the stovetop.

Season aggressively with salt when you take them out of the pan. Consume.

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One of the best devilled eggs I ever had was arranged with a (surprise) piece of smoked salmon under the egg yolk mixture (which was yolk, vodka, sour cream, fresh cracked black pepper), which was then topped with a little caviar. Utterly sinful and very, very good.
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This is relatively high-carb, but not very low fat. On the other hand, people will scarf these faster than you can possibly imagine.

I never make this the same way twice, so here’s an approximation:
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1 bunch asparagus

some prosciutto

shiso leaves (1 per asparagus stalk)

white pepper

optional: lemon juice or white balsamic vinegar
1) trim asparagus to 3-4″ length (tips only; save the rest for soup or something)
2) Steam, but leave a bit of crunch; allow to cool. Alternatively, blanch very quickly in hot boiling water that has been aggressively salted; shock in an ice bath.
3) wrap in a piece of prosciutto, allowing tip to poke out
4) season with ground white pepper
5) wrap in a shiso leaf

5a) optionally sprinkle with lemon juice or balsamic vinegar
6) consume them all before any of those bastards gets their dirty paws on MY FOOD DAMMIT MINE

Should probably have said: recipe stolen from the incomparable Jayne at Jayne’s Gourmet.

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