Food is Food: Appetizer

Showing posts with label Appetizer. Show all posts

One of the most common mistakes people make when serving cheese, is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful, baked stuffed brie takes that principle to the next level.

I went with a festive, and seasonally appropriate filling of cranberries and walnuts, but I’ve done this with at least a dozen different fillings, so don't be afraid to play around.

Believe it or not, Michele and I once had a frozen stuffed brie business for a brief time, and supplied them to some of San Francisco’s finest shops. The business was called, “A Better Brie,” and while we moved on to bigger and better things, we had a lot of fun doing them, and they were very well received. Candied pecan was our best seller, with caramelized mushrooms coming in a close second.

What you seen here is exactly how we used to put them together, so if you weren’t around these parts in the early 90’s, here’s your chance to taste what you missed. I really hope you give this baked stuffed brie a try soon. Enjoy!

Ingredients:

1 small wheel of brie (about 6 to 8 inches is perfect)

handful of dried cranberries, chopped

handful of chopped walnuts

enough puff pastry to cover (1/8-inch thick), plus extra for design

1 egg, beaten with 1 teaspoon water

-- Freeze for 1 hour, bake at 425F. for 20 minutes, or until the pastry is browned, and the brie is soft.

*By the way, do not skip the freezing for one hour step. The crust needs to bake to a golden brown before the brie starts pouring out, so it must be partially frozen when it goes in the oven. If you happen to make it ahead of time, and put it in the oven frozen solid, then I’d lower the temp to 400, and give it an extra 10 minutes or so, or until the cheese is runny.

I had some crispy farro cakes at a restaurant a while back, and thought they would make for an interesting video, but when I started to research various recipes and techniques, I discovered something a little surprising; there was no such thing as a “pure” farro cake.

Every recipe I came across had some type of filler used to help bind the mixture together. I didn’t really understand this, until I proceeded to make a batch using nothing but cooked and cooled farro. They completely fell apart in the pan, and I ended up with something more like crispy fried rice. Not a bad thing by any means, but not farro cakes.

After a few more experiments, I discovered that by using a little egg, and a touch of finely grated Parmigiano Reggiano cheese, I was able to make it work with no non-ancient grain additions. The whole key is the crust. By letting the first side cook until a well-browned, crispy surface forms, the cakes develop enough structure to make the flip possible.

One thing I failed to mention in the clip; you should check your mixture for seasoning before frying the cakes. I used a good amount of salt when I cooked my farro, but you should still taste and adjust.

And while these were great with the crème fraiche and golden trout roe, there are so many ways these could be otherwise used. As usual, I’ll be lurking on Twitter and Instagram to see what you come up with, so fair warning. I really hope you give these a try soon. Enjoy!

Ingredients for about 6 farro cakes:

1 cup farro, not rinsed

3 cups water

1 tablespoon kosher salt

2 springs thyme

3 garlic cloves, finely minced or crushed

1/2 cup finely diced onion

- simmer covered about 45 minutes until very tender, drain well, but DO NOT rinse

Then add:

1/4 cup finely diced red bell pepper

1/2 teaspoon freshly ground black pepper

1 ounce (about a 2-inch square piece) freshly grated Parmigiano Reggiano (if you use real Parmigiano Reggiano, and grate it on a microplane, you’ll get about 3/4 of a cup)

1 large egg

pinch cayenne

salt and pepper to taste
1/4 cup olive oil for frying

As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certainly worthy.

I realize that there are a small group of you who won’t be able to wrap your heads around mayonnaise with fruit, and that’s a shame, since it means you won’t get to enjoy one of the great combinations of all time. By the way, if you are one of the aforementioned people, but like mayo slathered all over your sandwich, containing slices of sweet, ripe tomato, and caramelized onions, then you have some explaining to do. Also, coleslaw. I rest my case.

Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch, but for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture. I really hope you give this old-school, but timeless Waldorf salad a try soon. Enjoy!

Ingredients for about 1 cup dressing (enough for 2 Waldorf salads below):

3/4 cup mayonnaise

1/4 cup crème fraiche or sour cream (I used CF)

juice from 1/2 lemon

1/2 teaspoon sugar

1/4 teaspoon salt

pinch freshly ground black pepper

pinch cayenne

1 tablespoon finely chopped tarragon

For 2 large or 4 appetizer sized Waldorf salads:

2 large crisp, sweet apples, cut in 1/2 inch cubes

1 cup small cubed celery root

1 cup quartered seedless grapes

1/2 cup toasted walnuts pieces

This Shakshuka, or Shakshouka if you prefer, is why I’m so glad the show/blog/channel is called, “Food Wishes.” This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn’t have occurred to me to do a video for it, unless someone sent me a request.

I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can’t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!"

I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper.

Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth.

Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.

No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you’re serving a large group, you can scale this up to any size pan or baking dish. I really hope you “shakshuka!” very soon. Enjoy!

Ingredients for 6 small portions:
(one egg per portion as appetizer - double for a main course)

2 tbsp olive oil

1 large onion, diced

large handful of sliced mushrooms

1 teaspoon salt, plus more to taste

1 cup diced red bell peppers

1 jalapeno pepper, seeded and sliced

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.

1/2 cup water or broth, or as needed

6 large eggs (or as many as you can fit in you pan)

crumbled feta cheese and fresh parsley to finish

Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though they’re commonly found on Chinese and Thai menus, they were actually invented in San Francisco, at Trader Vic’s, in 1956.

While not “authentic,” these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. Most of the restaurant versions I’ve had are probably 3 or 4 parts cream cheese, to 1 part crab, but here we’re using a 1 to 1 ratio, and the results are amazing.

Besides being generous with the crab (or lobster, or chicken), the other critical factor is the “warhead” fold. Even though you can fold these over once to make a simple triangle, I highly recommend using the method shown herein.

The “turnover” fold is easier, but you don’t get nearly as much crispy goodness, and that’s what makes these so great. It’s that contrast between the warm creamy center, and those four crunchy edges that makes this such a magical bite I really hope you give them a try soon. Enjoy!

Ingredients for about 60 Crab Rangoons:

8 ounces cream cheese

8 ounces crab meat, drained well

1 clove crushed garlic

1/3 cup chopped green onions

1 teaspoons soy sauce

1/2 teaspoon fish sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sesame oil

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

pinch cayenne

60 square wonton wrappers

canola oil for deep-frying

For the sauce:
(Note: I only made a half batch in the video. This should easily be enough for 60 rangoons)

1 cup ketchup

1/4 rice vinegar

2 tablespoons brown sugar

1 tablespoon sriracha hot sauce, or to taste

I was going to say that one of these days we’ll actually make a proper Peking duck recipe, but that’s probably not going to happen. That takes multiple steps, several days, and requires a place to hang the ducks to dry. Most modern homes don’t have a duck drying room.

However, using this relatively quick and simple technique, we can achieve something kind of similar, which many people would say, all things considered, is even better. Well, maybe not “many people,” but I would say that. These were really, really good.

Regarding the Chinese five-spice seen herein; mine contained cinnamon, anise seed, cloves, ginger, and fennel; but these ingredients can vary. Believe it or not, despite the name, many contain more than five spices, as things like pepper, nutmeg, orange peel, and cardamom, are also common additions. The good news is, for something like this, any combination of those will work.

If you’re not into lettuce cups for whatever reason, you can also use this technique for serving whole duck legs. The only difference is, don’t cut them up. Since this is something that can be made well ahead of time, it works nicely for large groups. Just simply reheat, and crisp up the skin before serving. I really hope you give these a try soon. Enjoy!

Ingredients:

6 whole duck legs

1 tbsp veg oil

1 tbsp kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons Chinese 5-spice powder

3 green onions, cut into large pieces

5 garlic cloves, halved

For the sauce (everything here is to taste, so please adjust):

1/4 cup hoisin sauce

1 teaspoon sesame oil

1 teaspoon hot sauce

1/2 lemon juiced

Serve in lettuce cups, garnished with cucumber, green onions, and sesame seeds.

Schmear,” on the other hand, is impossible to say without sounding cool. Try it, you’ll see. You also have to love a recipe whose name describes what you’re supposed to do with it. You make a schmear, and then you schmear a schmear.

Names aside, this smoked trout schmear is incredibly easy, and very versatile. Obviously, it’s great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be it’s finest expression.

By the way, this is one of those recipes were you almost have to ignore the exact ingredient measurements I give below, since the ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added “to taste.”

Smoked trout is relatively easy to find in any of your fancier grocery stores that sell smoke salmon, and unlike its more common cousin, I think it provides a richer, more interesting flavor, especially in spreads like this. I really hope you give this a try soon. Enjoy!

2 trout boneless, skinless fillets (about 5-6 ounces total), checked for bones and crumbled
6 ounces cream cheese (3/4 cup), softened to room temp

2 teaspoons capers, drained

1 rounded teaspoon hot prepared horseradish, preferably homemade

salt and freshly ground black pepper

pinch of cayenne

1/2 lemon, juiced (about 4 teaspoons), or to taste

2 teaspoons fresh chopped chives
1 tablespoon fresh chopped dill

Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to be a specific recipe, but simply a demo featuring the magic that is damp, rice paper wrappers.

Don’t get me wrong; I love the “authentic” spring rolls I so often order at my friendly, neighborhood Vietnamese restaurant. Loaded with sweet shrimp, and bursting with vermicelli noodles, they are among the most delicious things ever invented.

However, I do reserve the right to soak rice paper wrappers in water, and… (I hope you’re sitting down for this) ...not make those! What you see here is just what I had on hand that day, and the next time I do a batch of these, who the heck knows what they’ll encase. If I have a point, that’s it.

Speaking of soaking in water, many commenters suggested that I dunk these in warm water for just a few seconds to hydrate, instead of the longer dip in cold water. I’ve tried both methods, and had more issues with the warmer/faster approach. They seemed to get too rubbery, too fast, which I found made the rolling harder.

Anyway, to each his own, and that goes for water temperature, filling ingredients, and dipping sauce. By the way, there are no ingredient amounts below, since that’s up to you entirely. You should be able to get “rice paper wrappers” at any large grocery store with an Asian food section, but if not, they’re easily found online. I hope you give these, or something similar, a try soon. Enjoy!

Click here to see our peanut sauce recipe video!

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example.

Having said that, I used a domestic version, which works beautifully here, so we’re not expecting you to use up your precious prosciutto di Parma.

As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you’re buying “freestone” peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they’re not sure, have them cut one open. They’re usually happy to do so!

After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world’s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

2 ripe, sweet, but not soft peaches (must be “freestone”)

3 or 4 thin slices prosciutto, torn in ribbons

6 ounces (about 3/4 cup) burrata cheese

salt and pepper to taste

extra virgin olive oil as needed

1 tbsp finely sliced fresh basil leaves

I’m more of a shower guy, but Bagna Cauda is one “hot bath” I’ll take any time. While this qualifies as a warm dip, it has nothing in common with the typical versions that will grace snack tables across America this Sunday.

It doesn’t contain pounds of melted cheese, or come in a bread bowl, but what it does have going for it, is simple, rustic goodness, and proven crowd appeal. Besides, unlike those other "hot dips," this one actually stays hot.

If there were ever a recipe to tweak to your own tastes, it’s this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it’s presented.

I think about five minutes is perfect, but many people cook it much longer. Other than that, the hardest part of this recipe is deciding on what to drunk in this ancient dip. Anything goes, but as I mentioned in the video, some chunks of crusty bread are highly recommended. I hope you give this bagna cauda a try soon. Enjoy!

UPDATE: I'm hearing from my friends in Northern Italy that they use TWICE as much anchovy and garlic as I did. So, be advised.

Ingredients for 1 1/4 cup Bagna Cauda

1/2 cup extra virgin olive oil

3 tablespoons butter

6-8 cloves garlic, roughly chopped

6-8 anchovy filets

2 tsp red wine vinegar

chili flakes to taste

As promised, here is the pepper and onion relish you saw me accessorize my bite-sized cheesesteaks a few videos ago. The whole trick here is to find peppadew peppers, which have a very vibrant, sweet-hot-tangy flavor, and quickly and easily turn a pan of sautéed onions and jalapeños into a world-class condiment.

Pretty much any large grocery store that has one of those self-serve salad/olive bars will have these peppers. Just be sure to ladle in some of the flavorful pickling liquid, as that’s what really brings this all together. You'll also sometimes see them in jars on the shelf, as well as online.

You can certainly use any jarred, pickled pepper, but this works best with something that’s on the sweet and spicy side. No matter what pepper you use, you can always adjust with salt, sugar, and/or vinegar. Like I said in the clip, even if you don’t do the mini Philly cheesesteaks, I still hope you give this versatile relish a try soon. Enjoy!

Ingredients for about 1 cup of relish:

2/3 cup finely diced onion

1/2 cup diced jalapeño

1/2 cup diced Peppadew peppers, or other sweet-hot pickled pepper

1/4 to 1/3 cup of the reserved Peppadew liquid, or as needed

Any decent Super Bowl snack table has to have a few substantial dips, and this “loaded baked potato” dip, with its three pounds of bacon, is nothing if not substantial.

It’s also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think will pair nicely with something cheap, domestic, and in a can. Save the Pliny for the Kobe sliders.

Needless to say, you can doctor this dip any way you see fit. There are so many ways you can “Tom Brady” this football, and change it to your liking. Some roasted chilies would be great, or maybe even some of that pickled pepper-onion relish I’m about to show you.

If you do want a stiffer mixture, for sculpting a more realistically shaped football, you could use part cream cheese, but I liked the lighter texture, and we still got enough height to qualify as 3-D. So, if you’re looking for a fun and delicious Super Bowl dip recipe, I hope you give this a try. Enjoy!

Ingredients for 48 servings:

3 pounds bacon

3 pounds (6 cups) sour cream

1/2 pound grated extra-sharp cheddar

1 cup chopped green onions for dip, plus more chopped green parts for the “grass.”

pinch of cayenne

1/2 tsp freshly ground black pepper

lots of potato chips

Miniaturized sandwiches don’t usually float my boat, or submarine, as they’re almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic.

Thinly sliced rib eye is traditionally used, and it’s fried and chopped on the grill, before meeting cheese and bread. Since we’re going to “grill” these in the oven, we’ll use a nice, juicy skirt steak instead, which has a big beefy flavor, and great marbling.

It will brown up around the edges, yet stay moist and tender because of the fat and connective tissue. I also really enjoyed the double shot of the sliced provolone and provolone “cheez whiz,” which provided a great creamy, richness. The peppers and onions brought everything together, and long story short, I ate the whole tray.

This was great hot, warm, and cold, and that alone makes it a perfect choice for your Super Bowl snack spread. Also, stay tuned for the quick and easy pickled pepper and onion relish recipe I mentioned in the clip. I hope you give these mini Philly cheesesteaks a try soon. Enjoy!

Enough for about 48 mini Philly cheesesteaks:

12 ounce skirt steak, or flap meat, or rib eye, or NY Strip

salt and freshly ground black pepper to taste

1/2 cup of pickled pepper and onion relish (stay tuned for video), OR 1/2 cup of sautéed onions and sweet peppers

*once mixed, be sure to taste and salt the final diced steak mixture!

For the “cheez whiz” sauce:

2 generous tablespoons flour

2 generous tablespoons butter

1 cup cold milk

pinch of nutmeg

pinch of cayenne

salt to taste

2 thick slices provolone cheese (about 2 to 3 ounces), torn up

48 slices of baguette

sliced or grated provolone to top the cheesesteaks

Once assembled, bake at 400 for 12 to 15 minutes, or until cheese is browned

Every year about this time, I get a bunch of emails asking which of our previously posted oven-fried chicken wing methods is the best. I never know how to respond, since I think they’re all pretty close, but now I finally have a definitive answer…this one!

By the way, the honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.

Instead of the soft, slippery skin associated with most oven baked wings, we get a crispy, blistered surface that really holds onto whatever glaze you decide to toss your wings with. The surprising thing is, once these are cooked you would never know baking powder was involved.

I’m not exactly sure who originally invented this; I heard about it via America's Test Kitchen, but that doesn’t really matter, since the only thing that really matters is who people 10 years from now think invented this. And if this is video somehow goes viral, that could be me. To that end, I really hope you give this unusual, and highly effective method, and honey-sriracha sauce a try soon. Enjoy!

Ingredients for 4 portions:

2 1/2 pounds chicken wing sections

1 tbsp kosher salt

1 tsp freshly ground black pepper

1 tsp smoked paprika

2 tbsp baking powder (aluminum free)

- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:

1/3 cup honey

1/3 cup Sriracha

1 tbsp seasoned rice vinegar

1/4 tsp sesame oil

sesame seeds to garnish

Food is Food

Category

Blog Archive

Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie

Crispy Farro Cakes – All Killer, No Filler

A Waldorf Salad by Any Other Name

Shakshuka – Say It With Me Now

Crab Rangoon – Rhymes with Swoon

Crispy “Peking Duck” Lettuce Cups – Faster, Easier, and Better?

Smoked Trout Schmear – Because There’s No Cool Way to Say, “Spread”

How to Make Fresh Spring Rolls – Authentic is as Authentic Does

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil – An Exceptional Summer Exception

Bagna Cauda – A Real Bathing Beauty

Quick Pickled Pepper Onion Relish – Not Just for Mini Philly Cheesesteaks Anymore

“Loaded Baked Potato” Super Bowl Dip – [Insert Deflated Football Joke Here]

Mini Philly Cheesesteaks – Winning the Super Bowl Snack Table

Crispy Honey Sriracha Chicken Wings – Ladies and Gentlemen, We Have a Winner

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