Browsed by
Category: Appetizers & Snacks

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper:

 

2 T. olive oil

1 medium onion, minced

1/2 medium red bell pepper, minced

2 cloves garlic, minced

1 large egg, beaten

1 (6 oz) can tuna, drained

1/4 C. breadcrumbs

1/2 tsp. salt

1/8 tsp. pepper

Canola oil, for shallow frying

 

Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally.  Add garlic and cook 2 minutes, stirring frequently; cool.  Mix together the onion mixture, egg, tuna, breadcrumbs, salt, and pepper. Form the mixture into 4 patties.  Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat.  Add the patties and fry until golden brown on both sides, about 2 minutes per side.  Transfer to a paper towel-lined plate to drain any excess oil. Serve with Quick Remoulade Sauce

 

Quick Remoulade Sauce

 

2 T. mayo

2 T. plain Greek yogurt

1 T. minced fresh parsley

2 tsp. ketchup

1 tsp. whole-grain mustard

1 tsp. hot sauce (more or less to taste)

1 tsp. lemon juice

1/4 tsp. paprika

Pinch salt and pepper

 

Stir together all ingredients; store refrigerated until serving.

WIW: Zucchini Parmesan Waffle Fritters

WIW: Zucchini Parmesan Waffle Fritters

WIW: Zucchini Parmesan Waffle Fritters

2 C. shredded zucchini (roughly 2 medium zucchini)

1 large egg

¼ C. milk

½ C. grated Parmesan

½ C. all-purpose flour

Neutral oil or nonstick cooking spray

Salt

Black pepper

Place the shredded zucchini in a colander and sprinkle with about ¼ tsp. salt. Let the salted zucchini sit for about 30 minutes. Then rinse well with cold water and press out as much of the water as possible. Blot dry with a lint-free towel or paper towels. Preheat the waffle iron to medium and the oven to its lowest setting. In a large bowl, whisk together the egg, milk, and ¼ C. of the grated Parmesan. In a small bowl, combine the flour with about ¼ tsp. salt and ¼ tsp. freshly ground black pepper. Mix the contents of the small bowl into the large bowl and then add the zucchini and toss until everything is well-combined. Coat the waffle iron with nonstick spray or brush it with a neutral oil. Place rounded T. of the batter on the waffle iron, leaving room for the fritters to spread slightly. Close the lid and cook until lightly browned, about 3-5 minutes. (You may need to turn your waffle iron up or down slightly, depending on how powerful it is.) Transfer finished fritters to the oven to keep warm while you cook the remaining fritters. Serve topped with the remaining ¼ C. Parmesan.

Dehydrator: Watermelon Candy

Dehydrator: Watermelon Candy

Watermelon becomes as sweet as candy when dehydrated and the sugars intensified. Watermelon being mostly water, it will shrink up mightily.

Watermelon

Cut watermelon and remove flesh from rind. Cut flesh into ¼” thickness and remove as many seeds as you can. Place on lined dehydrator trays and dehydrate at 135 for 18-24 hours, or until it is as dry as you like it. Dry less for a chewy snack, more for a crisp version. Store in airtight container.

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

EPSON MFP image

2 3/4 cups bread flour, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100°to 110°), divided
2 tablespoons extra virgin olive oil, divided
1 to 2 teaspoons chopped fresh rosemary
11/2 teaspoons salt, divided
Cooking spray
2 1/4 cups vertically sliced red onion
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/8 teaspoon freshly ground black pepper
1/4 cup coarsely chopped walnuts
20 Oven-Dried Fig halves**
1/2 cup (2 ounces) crumbled blue cheese

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1/2 cup warm water; let stand 30 minutes. Add 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, rosemary, and 1 1/4 teaspoons salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) While dough rises, heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 15 minutes or until deep golden brown, stirring mixture occasionally. Add remaining 1/4 teaspoon of salt, orange rind, and pepper. Cool mixture slightly. Preheat oven to 425°. Punch dough down; form into a ball. Place dough on a baking sheet coated with cooking spray; let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle (about 1/4 inch thick). Arrange onion mixture, walnuts, and Oven-Dried Fig halves evenly over dough, leaving a 1/2 inch border on all sides. Sprinkle with cheese, and gently press toppings into dough to adhere. Bake at 425 degrees for 20 minutes or until flatbread is golden brown and cheese melts.

** To make Oven-Dried Figs, arrange figs in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 250 deg for 1-1/2 to 2 hours or until almost dry but still soft.

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody MaryDilled Deviled Eggs

8 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon chopped fresh dill
1/2 teaspoon coarse salt

Salt-and-Spice Bloody Mary

2 1/2 cups tomato juice
1 ounce cornichon brine
4 finely minced pepperoncini
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Ice
6 ounces vodka, divided
Cornichon, pepperoncini, lemon wedge, and celery stalk for garnish

Deviled eggs: Peel eggs and halve lengthwise. Remove yolks, leaving whites intact, and add to a small bowl. Mix in mayonnaise, mustard, lemon zest, dill, and salt. Mash with a fork until smooth. Pipe or spoon yolk mixture into whites. Sprinkle with additional dill just before serving.

Bloody Mary: Fill a pitcher with tomato juice. Stir in cornichon brine, minced pepperoncini, horseradish, hot sauce, Worcestershire sauce, and pepper. Fill 4 glasses with ice, add 1 1/2 ounces vodka to each, and top with tomato juice mixture. Garnish with cornichon, pepperoncini, lemon wedge, and celery stalk.

Mini Toad in the Hole

Mini Toad in the Hole

Mini Toad in the Hole

 

12 uncooked cocktail sausages

3/4cup plus 1 T. all-purpose flour

2 eggs

3/4 cup whole milk

sunflower oil, for greasing

 

Whisk the flour, eggs and milk together in a large bowl with an electric hand-held whisk until smooth. Transfer the batter to a jug. Let rest at least 30 minutes. Preheat the oven to 400°F (200°C) and brush a 12-hole muffin pan with oil. Put the sausages on a baking sheet and roast them in the oven for 10-15 minutes until nearly cooked and very lightly golden. Put the greased pan in the oven for 10 minutes to get very hot, then remove it and immediately pour the batter mixture into the holes, until they are each half-filled with batter. Put a cocktail sausage in the middle of each hole filled with batter, put back in the oven and cook for 15 minutes until well risen and golden brown.

Cattail Griddlecakes

Cattail Griddlecakes

Cattail Griddlecakes

 

Top these versatile and blini-like griddlecakes with a fresh green salsa and a bite of chile. They also lend themselves well to Southeast Asian-style dipping sauces (fish sauce, lime, sugar, chile), and play well with smoked salmon or salmon roe with herb cheese, or with dollops of fragrant curry and yogurt. The recipe doubles very well.

 

1 cup immature male cattail flowers (green), stripped from the stalk

1 cup blanched fresh corn kernels

¼ cup flour

1 tsp. baking powder

1/8 tsp. salt

¼ tsp. chile flakes

¼ cup plain yogurt

1 large egg, beaten

2 T. butter

 

Place the cattails, corn flour, baking powder, salt and chile in a bowl. Make a well in the center and add the yogurt and beaten egg. Stir well. If the mixture seems too dry, add a little more yogurt. Heat a skillet over medium-high heat and melt some of the butter to coat the bottom. Scoop a spoonful of the thick batter into the pan. Repeat, making sure not to crowd the pan. When some bubbles in the surface of the griddlecakes pop, flip them over and cook the other side until golden, about 4 minutes. Keep warm in a folded napkin. Serve warm. (They freeze well, just reheat in a hot oven or in a toast oven.)

Foraged Flower Fritters

Foraged Flower Fritters

Foraged Flower Fritters

 

1 1/2 cup dandelion flowers (or other foraged flowers, such as honey locust or elderflowers)

1/2 cup flour

1/4 tsp. baking powder

1/2 tsp. sea salt

1/2 cup milk

1 T. melted butter

1 egg

lard tallow, or other fat for frying

 

Heat the lard in a heavy frying pan on medium heat. Mix together the flour, baking powder and salt. Stir in the milk, melted butter and egg. One at a time, coat the flowers with the batter. Fry in the hot fat until brown, turning once. Place on a paper towel lined dish to soak up the extra fat. These are delicious served with honey or maple syrup.

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

Rhubarb Bacon and Chili Marmalade on Avocado Toast

 

In a saucepot, combine 2 cups diced rhubarb, 2 cups diced red onion, 1 cup diced strawberries, 2 T. minced ginger, 1 tsp. minced garlic, 4 cups sugar, 2 minced Fresno chilies and 1 cup water. Bring contents to a boil and let simmer for 1 hour. When the hot marmalade has thickened, whisk in the following: 2 T. rough chopped Thai basil, 1/2 bunch of rough chopped scallions, 1 T. Sriracha, 1 T. kosher salt and the zest of 1 lime. Finely chop 4 pieces of bacon and fold into marmalade. Chill overnight if possible. Toast 2 pieces of sprouted bread and cut off crusts. Cut into toast points and top with 1 fork-mashed avocado. Spoon marmalade over top.

BLT Towers

BLT Towers

BLT Towers

 

Bread slices, cut in rounds (better if cut the same size as the tomatoes)

3 T. butter, melted

2 packages fresh Mozzarella cheese, cut in ½-inch slices

10 small tomatoes, ends cut off, sliced in ½-inch slices

1 large bunch bib lettuce, cut in rounds

6 slices maple-glazed bacon, fried crispy

 

Preheat oven to 350 degrees. Using a circular cookie cutter, press into bread slices and create crustless bread rounds. Brush the rounds with butter, and toast in oven for about 8 minutes or until crispy. Add Mozzarella to the bread round, then layer with tomato, lettuce, and bacon, making a tower. Repeat until all ingredients are used. Secure the towers with a toothpick if desired, and place on platter. Easy and colorful!

Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam

 

3 – 5 slices bacon

2 cup finely chopped red onion

2 cup chopped fresh rhubarb

⅓ cup pure maple syrup

3 T. apple cider vinegar

1 lemon (1 tsp. zest; 1 T. juice)

Crusty bread

Whole milk ricotta cheese

 

Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 T. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up any browned bits. Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally. Meanwhile, chop cooked bacon. Return to skillet. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally. Stir in lemon zest and juice. Use a potato masher to slightly mash the mixture. Serve warm with bread and ricotta. Makes 14 servings.

Anchovy Puffs

Anchovy Puffs

Anchovy Puffs

 

100 gm anchovy fillets, rinsed and patted dry

1 sheet (375gm) butter puff pastry

2 tsp. finely chopped thyme

To serve: basil and goat’s curd

 

Preheat oven to 230C. Pound anchovy fillets with a mortar and pestle to a coarse paste and set aside. Roll out puff pastry on a lightly floured surface to 36cm square. Spread with anchovy paste, sprinkle with thyme, then cut in half. Cover and refrigerate one piece and cut the other half into six 15cm x 6cm rectangles. Roll up each rectangle lengthways to form a cylinder, brush edges with water and seal. Cut in half and place cut-side down on a baking tray lined with baking paper, pressing lightly to flatten. Cover and refrigerate. Repeat with remaining pastry, then bake both batches until puffs are puffed and starting to turn golden (5-10 minutes), then reduce heat to 170C and bake until golden and crisp (5-10 minutes). Set aside to cool slightly, then serve with basil leaves and goat’s curd.

Roasted Peppers with Capers, Olives and Anchovy

Roasted Peppers with Capers, Olives and Anchovy

Roasted Peppers with Capers, Olives and Anchovy

 

4 red bell or other large sweet peppers, such as Corno di Toro

Kosher salt and black pepper

Pinch of red-pepper flakes

1 small garlic clove, grated

Extra-virgin olive oil

12 anchovy fillets, rinsed and blotted

1 tsp. capers

12 black olives

Basil leaves, for garnish

 

Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time. Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse — a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes. Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

Apple Cheese Wraps

Apple Cheese Wraps

Apple Cheese Wraps

 

1 granny smith apple

1 slice lemon

2 slices cheddar cheese, cut in half

2 slices deli turkey or ham, cut in half

 

Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple). Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.

Tuscan-style White Bean Spread with Capers

Tuscan-style White Bean Spread with Capers

Tuscan-style White Bean Spread with Capers

 

1 15-oz. can cannelini beans, drained (or use 2 c. cooked white beans)

1 medium clove garlic

1/2 tsp. salt, plus more to taste

1 tsp. dried thyme

1 1/2 T. lemon juice

3 T. olive oil

1 T. capers (or more if you adore them like I do)

1-2 T. parsley, minced (optional)

 

Put beans, garlic, salt, thyme, lemon juice and olive oil in food processor and process until smooth. Using a spatula, scoop bean purée into medium-sized bowl and add capers and parsley. Stir to combine and adjust salt. Serve with bread, pita or crackers.

Honey Ricotta Toast with Roasted Blackberries

Honey Ricotta Toast with Roasted Blackberries

Honey Ricotta Toast with Roasted Blackberries

 

4 slices bread of choice I used a whole wheat sourdough, but use what you like!

1 cup ricotta, room temp I used lowfat, but use whatever type you like.

3 cups blackberries fresh

4-6 leaves fresh mint

½ cup honey maybe more for drizzling

microgreens if using for topping

 

Preheat oven to 400 degrees. Spread blackberries over baking sheet and drizzle with about ¼ cup honey. I used parchment paper for easy cleanup. Place in oven and roast for about 5-10 minutes. The berries will start to soften and the juices will run out. While they are roasting, toast your toast. I used an electric griddle and toasted it with a touch of butter. This isn’t necessary, but I like it this way. Thinly slice your mint too while it is toasting. Once the blackberries are done and toast toasted, start assembling.

Spread each piece of bread with about ¼ cup ricotta. Top with ¼ of the roasted blackberries, sliced mint, and microgreens if using. Finish them off with a light drizzle of honey.

Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping

Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping

Postlapsarian Bruschetta with Parsley, Red Pepper, Olive, and Caper Topping

 

6 smashed and 3 whole garlic cloves

1 cup packed parsley leaves (washed and plucked from the stems)

2 cups roasted red bell pepper (home roasted or from a jar)

1/4 cup capers, drained

1 cup kalamata olives, pitted

1 round loaf country bread, not too dense, about 8 to 10 inches in diameter

1 cup extra-virgin olive oil (preferably young Tuscan)

Coarse salt

 

Prepare a medium-hot charcoal fire. In a food processor combine the 3 whole garlic cloves (peeled) and the parsley. Process until they are fine. Add the roasted red peppers, capers, and olives and pulse the mixture a few times until it is chunky. Season with salt and pepper to taste. Reserve at room temperature. Cut the middle portion of the round loaf into 6 long slices, each one almost an inch thick. Cut these slices in half, making 12 half slices that are roughly 4 by 3 by 1 inch. When the fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown (with grill marks, if possible). This should take about 2 minutes per side; check frequently to make sure the bread isn’t burning. When the bread slices are done, rub them along the edges with the smashed garlic cloves. You can rub lightly or heavily, depending on your garlic preference — but you will need about 6 smashed cloves to reach all spots. Place the bread slices on a large platter in a single layer. Sprinkle each slice with 2 tsp. of the olive oil, breaking the surface of the bread lightly with the tip of a spoon to let the oil soak in. Season with coarse salt. Turn the slices over and repeat the oil-and-salt procedure. Top with the parsley-red pepper mixture and serve.