Appetizer

Tuscan Mashed Chickpeas

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Adapted from Ina Garten’s Barefoot Contessa; Foolproof, 2012. Ina says it’s even  better when you make this in advance.

  • 2 (15.5 ounce) cans chickpeas
  • 1/2 cup chicken stock (I use Kitchen Basics brand)
  • 3 tablespoons good olive oil, plus extra for serving
  • 2 ripe medium-size tomatoes, seeded and small diced (I used a package of grape tomatoes, coarsely chopped, not seeded)
  • 2 garlic cloves, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • Grilled country brad for serving (I sliced French bread and toasted it under the broiler.)

Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely chopped, but not pureed.

In a medium (10-inch) sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the tomatoes and sauté for 3 to 4 minutes, until the tomatoes are softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with olive oil, and serve warm or at room temperature with shards of grilled (or toasted) bread.

Serves 6-8.

Toasted Pumpkin Seeds

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  • 2 cups raw pumpkin seeds
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons butter, melted
  • 1 1/4 teaspoons seasoned salt

Preheat the oven to 250 degrees F (120 degrees C).

Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.

Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

Brown Sugar Dijon Brie with Variations

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Submitted by Jeanne Marshall, who writes:“A friend served this at her recent Super Bowl party and it was out of this world good!”  Adapted from Brown Sugar Dijon Brie & More The Pampered Chef ®

 

  • 1/2 cup sliced almonds, divided
  • 1/2 cup packed brown sugar
  • 1 tbsp Dijon mustard
  • 1 4-in. round (8 oz) Brie cheese with rind, room temperature
  • 1 loaf (16 oz) French baguette
  • Vegetable oil

Preheat oven to 425°F. Coarsely chop 1/4 cup of the almonds. In a small bowl, combine chopped almonds, sugar and mustard; mix well.

Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of a large round baking dish or baking stone. Spread half of the sugar mixture evenly over bottom half of Brie. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie; sprinkle with remaining almonds.

Cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: 12 servings

Nutrients per serving: (Light): Calories 260, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 46 g, Protein 9 g, Sodium 460 mg, Fiber 2 g

Variations: Tangy Pepper-Pecan Brie: Substitute 1/2 cup pecan halves, coarsely chopped, for the almonds, 1/4 cup apricot preserves for the sugar and 1 jalapeño pepper, stemmed, seeded and chopped for the mustard. Proceed as recipe directs.

Sun-Dried Tomato-Pesto Brie: Substitute 1/4 cup pine nuts for the almonds, 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped for the sugar. Substitute 1 tbsp prepared basil pesto for the mustard. Proceed as recipe directs.

Ground Turkey Lettuce Wraps

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Submitted by Kimberly Garcia.  Adapted from a recipe found here:  http://www.kalynskitchen.com/2009/03/recipe-for-asian-lettuce-cups-or-wraps.html

  • 1 T peanut oil or vegetable oil (I used sesame oil)
  • 3 T minced red onion or shallots
  • 2 T minced garlic (i use fresh)
  • 2 T grated ginger root (fresh if possible)
  • 1 1/2 lbs. ground turkey (or turkey)
  • 4 T soy sauce (try to find low-sodium)
  • 1 T Chile Garlic Sauce or more to taste
  • 1 tsp. fish sauce (optional) – I’ve never used this
  • 1 cup chopped fresh cilantro (about 1/2 large bunch)
  • 1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Chop onion and set aside. Peel ginger root, then grate with the large side of a cheese grater, and chop garlic if using fresh garlic. Heat the oil in a large non-stick frying pan, add onion and sauté about 2 minutes, then add garlic and ginger root and sauté about one minute more.

Add ground turkey to frying pan (with a bit more oil if needed) and break apart and spread out with turner, then add soy sauce, chili garlic sauce, and fish sauce (if using). Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While turkey cooks, wash and chop fresh cilantro to make 1 cup. Remove the core end from lettuce, separate leaves, and wash in salad spinner and spin dry (or wash under running water and dry with paper towels.) Chop peanuts and put in small bowl to serve at the table.

When turkey is done, add chopped cilantro and cook 1-2 minutes more. Serve filling and lettuce leaves in separate bowls. Each person takes a lettuce leaf, fills with desired amount of turkey mixture and then eats the mixture from the lettuce cup. I fold the lettuce cup over when I eat it, so it’s kind of taco-shaped, but some people like to wrap the lettuce clear around the filling.

Serves 4-6 (although we never seem to get 6 servings out of it)

Gefilte Fish

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Stock

· 4 stalks celery, cut into 3-inch pieces

· 3 medium onions, sliced (onion skin may also be added to the stock for flavor and color)

· 6 medium carrots, peeled and sliced on the bias

· 14 cups water

· Fish bones (and heads, if using)

· 2 Tablespoons kosher salt

· 1 teaspoon ground black pepper

· 2 Tablespoons sugar

· A sprinkling of paprika

Fish

· 7 pounds ground fish (5 pounds whitefish and 2 pounds pickerel, or similar)

· 2 medium onions, very finely chopped in the food processor

· 2 Tablespoons kosher salt

· 5-6 eggs, lightly beaten (Start with 5 and be ready to add another one later to achieve the right consistency.)

· 2 Tablespoons sugar

· ¾ – 1 cup Matzo meal (I measure out a cup and add gradually until correct consistency is reached.)

· ¾ cup water

· 1 teaspoon ground black pepper

· 2 medium carrots, finely grated

Put stock ingredients in a very large pot. Bring the stock to a boil while you prepare the fish. Reduce heat and let the stock simmer while you finish.

In a large bowl, preferably made of wood, add the fish and the remaining ingredients on the “Fish” list, stirring and chopping with a hand chopper as you go. Keep blending and chopping until the desired consistency is reached and there are no large chunks of fish, onion, or carrot. The mixture should hold together, but still be moist. Your arm will probably get sore.

With wet hands, form the fish into fat, oval-shaped patties. The end of a largish wooden spoon is useful for this, and keeps the size relatively uniform. Slide each patty carefully into the simmering stock.  NOTE:  Don’t crowd the fish balls; they will swell during cooking.

Cook slowly for about 2 hours. Allow fish to cool in pot for about 30 minutes, then transfer to a container. Strain the broth. Remove and save carrots for garnish. Discard other veggies and fish parts. Pour the strained broth over the fish. Store the fish and broth in a covered container in the refrigerator. It is best when made 2-3 days ahead.

Spicy Thai Peanut Dip

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Submitted by Kimberly Garcia

  • 2/3 cups peanut butter  (chunky or smooth)
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup fresh lemon juice
  • 1/4 cup chili garlic sauce (I usually use Lee Kim Kee brand)
  • 1 teaspoon soy sauce

Combine all ingredients.  Refrigerate overnight and serve with your favorite veggies.   (My step-mother likes using endive, grilled asparagus and blanched snow peas).

Wheat Rusks

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Submitted by Diane Caylor Jasper, who writes:  “This is great warm with garlic butter or any other spread.”

 

  • 2 cups whole wheat flour
  • 1 1/4 cup milk
  • 1/2 cup canola oil
  • 1 1/2 cup wheat germ
  • 1 Tablespoon Honey
  • 1 Tablespoon Sesame Seeds

Mix and knead all ingredients together. Roll the dough 1/4″ thick. Cut into short strips. Place on oiled cookie sheet.

Bake at 350 degrees until golden brown. (about 15 – 20 minutes)

Crabmeat Cheesecake with Pecan Crust, from the Palace Café

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Submitted by JoAnne Levy, who included this interesting text:

This fabulous cheesecake by Chef Robert Bruce is the signature appetizer at the Palace Café in New Orleans, one of my favorite restaurants back home. It’s decidedly different from Chef Emeril Lagasse’s savory cheesecakes, for which he is well known, primarily for its nutty crust and the special tang of Creole cream cheese.

Creole cream cheese is unfortunately impossible to find outside of New Orleans, and is even difficult to find within the city limits (Dorignac’s Food Center on Veterans in Metairie still makes their own, bless ’em). You won’t be able to make this like the restaurant does without it, but for the Creole cream cheese you can substitute equal parts of plain yogurt and sour cream. Believe me, the cheesecake will still taste fantastic!

Pecan Crust

  • 3/4 cup pecans
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, cold
  • 3 tablespoons ice water

Filling

  • 1/2 small onion, finely diced
  • 4 ounces fresh lump crabmeat, picked over for shells
  • 8 ounces cream cheese, room temperature
  • 3 ounces Creole cream cheese (or 3 tablespoons each plain yogurt and sour cream)
  • 2 eggs
  • Salt and white pepper to taste
  • Crystal hot sauce to taste (or your favorite hot sauce)

Garnish

  • 2 tablespoons chopped shallots
  • 4 ounces sliced mixed wild and exotic mushrooms
  • 1 tablespoon lemon juice
  • 3 ounces Worcestershire sauce
  • 1 ounce hot sauce
  • 3 ounces heavy whipping cream (UK: single cream)
  • 3 tablespoons unsalted butter, softened
  • 24 crab claw fingers
  • Salt and freshly ground black pepper to taste

For the pecan crust: Grind the pecans, flour and salt in a food processor until fine. Transfer to a bowl. Add the butter. Work the butter into the flour until you have crumbs about the size of a pea. Toss in the ice water, lifting up the dough with your fingers to incorporate evenly. The dough will remain fairly crumbly. Starting with the sides, and then the bottom, press the dough into a 9-inch tart pan. Bake the crust in a 350°F oven for about 20 minutes. Allow the crust to cool before filling. Meanwhile, make the filling …

For the filling: Cook the onion in a bit of butter over medium heat until translucent. Add the crabmeat and cook just until heated through. Remove from heat and set aside. In a mixer fitted with the paddle attachment (or by hand using a wooden spoon), blend the cream cheese until smooth. Add the Creole cream cheese and then the eggs one at a time. Fold in the crabmeat mixture. Season to taste with salt, white pepper and hot sauce. Pour the mix into the prepared cooled crust. Bake at 300°F for about 30 minutes until set and firm to the touch.

For the garnish topping: Sauté shallots until translucent. Add the mushrooms and sweat until just cooked through. Add the lemon juice, Worcestershire sauce and hot sauce, and reduce by 3/4. Add the heavy cream and reduce by half. Whisk in the butter.

In a separate sauté pan, add crab claw fingers. Salt and pepper to taste, then pour the reduction over and keep warm. Each slice of cheesecake gets three crab claws and 2 tablespoons of sauce.

Yield: 8 servings from one 9″ tart

Mini Blintzes Appetizer

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Submitted by Suzanne Lipshaw

  • 1 loaf sliced white bread
  • 1 8 oz. cream cheese – softened
  • 1 tsp. vanilla
  • 1 egg yolk
  • 1/4 cup sugar
  • 1 stick butter – melted
  • 2 tbsp sugar with 1/2 tsp cinnamon for topping (may need to make more)

1.  Trim crusts from bread.

2.  Flatten bread slices with rolling pin.

3.  Blend cream cheese, vanilla, egg yolk and 1/4 cup sugar.

4.  Spread on each slice of bread and roll each up in jelly roll fashion.

5.  Dip in melted butter and than in cinnamon and sugar mixture.

6.  Slice each roll in 1/2 or 1/3s.

7.  Lay on cookie sheet and bake in 350 degree over for 10 – 15 minutes or until bottoms are slightly brown.

Note:  You can flash freeze blintzes and bake at a later time at 350 degrees for 15 – 20 minutes.

Tomatillo and Avocado Salsa

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From Kimberly Garcia

  • 2 large or 3 medium avocados
  • 1 small white onion
  • 1 jalapeno pepper
  • 5-6 tomatillos
  • 1 bunch cilantro
  • 1 lime

Remove the papery coverings from the tomatillos.  The soft skin will be a bit sticky.  Brown them in a pan over med/high heat, turning/stirring to brown evenly.  If they burst during this process, don’t worry, its not unusual.  Let cool.

Roast the jalapeno over a flame until completely brown.  Let cool.

Dice the white onion.  Rinse, and chop the cilantro (I love it and tend to use a lot).  Place these in a bowl and add the tomatillos, chopped (they will be messy and watery, but include seeds and all), and the chopped jalapeno, after de-seeding and de-veining it.  Add the juice of half the lime (you can always add more if you like).  I like to add the avocado at the last minute and leave it a bit chunky.  Pepper and salt to taste and serve.