Posted on 05/31/2019 4:19:23 PM PDT by Jamestown1630
Freeper Lizma2 requested an appetizer thread last month; and since appetizers are one of my two favorite things to cook, Im happy to oblige. Ill repost some of my favorites and a new one Ive found, and hopefully others will have contributions.
This pastry 'Sunflower' - or 'Tarte Soleil' - is visually beautiful, but not that difficult to make. You can do it with a wide variety of fillings, and sweet or savory.
Heres a recipe from Italian Food Forever
http://www.italianfoodforever.com/2016/07/sunflower-spinach-puff-pastry-tart
and from Entertaining with Beth, a video showing the technique:
https://www.youtube.com/watch?v=ZIF-6CFsYxk
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A couple of decades ago, when chef Jean Georges introduced his Seared Scallops with Cauliflower and Caper-Raisin Sauce, it became a great hit here in DC, and I guess everywhere he had restaurants; and I think it's still a favorite. Its a little fussy to make, but a wonderful combination of flavors:
https://www.foodwine.com/food/special/jeangeorges/raisin.html
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One of my standbys great with drinks are these Cheese and Olive Puff Balls. Ive made these without olives for those who dont like them, and theyre still a hit. As with anything, the better the cheese you use, the better the dish; but this is usually a hit even with standard supermarket cheddar. (I think this recipe may go back to the 1950s):
Olive Cheese Puffs
Preheat oven to 400 degrees.
Ingredients:
2 Cups grated, sharp Cheddar Cheese
¼ lb. Butter (one stick from a pound)
1 cup of Flour, salted to taste (I usually don't use salt; the olives and cheese are enough)
pinch of Cayenne
Jar of Pimento-Stuffed Olives
1.Blend together in a food processor the grated cheese, butter, and flour.
2.Process until dough comes together in a ball.
3.Chill, covered, for about 20 minutes before forming puffs. (You don't want it to get too hard. When I've tried making the dough the day before and doing the balls the next day, it's been very subpar. You want to make the balls the same day that you make the dough, and chill just a bit, to get it firm enough to handle well.)
4.Pinch off a ball of dough, about an inch in diameter, and pat it into a thin disc in your palm; then place an olive in the middle. Pinch up the dough to cover the olive, and roll between your palms until smooth. (Or, dough can be rolled out to ¼ inch thickness, cut into 2 inch squares, and each square wrapped around an olive - but that's too much trouble for me, and usually results in too much dough.)
5.Place puffs on a cookie sheet and bake 15 minutes. ( I usually use parchment paper on the sheet.) Then remove to a wire rack to cool.
(To freeze unbaked, freeze on cookie sheet and remove to freezer containers when hard. When ready to bake, allow 3-5 minutes extra baking time.)
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This recipe for something called 'Mushroom Julienne' could be an actual dinner course, or an appetizer, depending on how you present it. I love watching this elegant, joyful Armenian lady on the YouTube 'Heghineh Cooking Show:
https://www.youtube.com/watch?v=hQ4CTmb5gGo
-JT
Melo Rolls were beloved in Brooklyn where it was sold in movie theaters. For some reason, kids loved unpeeling the ice cream cover. Just like nostalgia for Silver Cup bread and egg creams.
Those look delicious! And easy.
What was special about Silver Cup bread? (I’m a bread lover, any kind of bread ;-)
Silver cup was like Wonder Bread - soft, pliable, perfect for peanut butter and jelly sandwiches. They also had a mini-loaf for the kiddies. It was made in NYC and to this day, there’s a giant, unlit Silver Cup sign that looms over the east river from the Queens side.
One of our top cooks suggested substitute this for bacon in a BLT. Says it is delicious!
A 90s sandwich shop in Decatur GA, served crispy cheese wafers in a sandwich with lettuce and tomato on toast.
YUM!
Yum! ; )
We used to put potato chips in our ham and cheese sandwiches as kids - and I still do. I think they’ve been doing that at Bobby Flay’s burger shops now, too.
Yeah, Bobby’s making a mint on his “Crunch Sandwich”.....goes for $11-12, I hear.
I wonder what it is without the chips - I can bring my own ;-)
Well.....maybe. Just dont underestimate Bobby’s skill at crushing chips on a sandwich.
I guess he learned that skill at the same time he learned to stomp on cutting boards.
Bobby’s a child prodigy cook.....had an Easy Bake Oven as a mere child.
I always wanted one of those...
MINI ZUCCHINI BITES
ING tb olive oil 1 onion, finely chopped 3 slices bacon, finely sliced large carrot, grated
large zucchini, grated 3 eggs cup cheese, grated 4 cup cream 2 cup self rising flour
PREP Heat oil; saute onions translucent. Add bacon and fry until it starts to colour.
Add the carrot and zucchini and cook 2 min. Cool in bowl.
Beat the eggs, cream and cheese together; season to taste.
ASSEMBLY Stir egg mixture into cooled zucchini mixture. Stir in flour.
FINAL Grease/flour mini muffin tins. Spoon in mixture. Bake 350 deg 15-20 min.
I got one for Christmas, but I always ate the batter before I could bake anything. Even back then I had no self control ; )
I’m going to have wine soon. Ahhh, but these would be perfect........
We ate so much batter back then, we should have died of salmonella.
True that!
Spinach Stuffed Bread
PREP Saute sliced mushrooms, crushed garlic, bit ol/oil til mushrooms start to wilt.
Mix w/ chp fresh, spinach, sun-dried tomatoes, shredded mozzarella.
ASSEMBLY Cut inch thick bread slices part-way through. Stuff between each buttered slice.
Bake tightly in foil 375 deg 25 min.
Visiting my mom in a week. Everyone there will love this! Thanks
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