Category: Appetizers

Categories
Appetizers Salmon

Salmon Honey Pastries

  • 56 grams (2 ounces) cream cheese
  • 1/2 tablespoon honey
  • 2 teaspoons fresh lemon juice (for cream cheese filling)
  • 2 teaspoons chopped fresh dill, divided
  • 140 gram (5 ounce) salmon steak, skin removed
  • 3 teaspoons lemon juice for salmon (optional)
  • small pinch of sea salt
  • 1 sheet puff pastry dough
  • 1 egg
  • 2 teaspoons water
  1. Preheat oven to 200c (400F.)
  2. Combine the cream cheese, honey, one teaspoon dill, and one teaspoon lemon juice in a small bowl. It will take a few minutes to combine everything well. Add the other one teaspoon of lemon juice, stir well again, and set aside.
  3. Slice salmon steak into 12 thin slices. Arrange salmon slices on a large flat plate, sprinkle remaining dill, three teaspoons of lemon juice (optional), and small pinch of sea salt over salmon slices.
  4. Cut pastry dough into 12 squares. Evenly distribute the cream cheese onto the pastry squares. Top each with one slice of salmon.
  5. In a small bowl combine egg and water.
  6. Fold one corner of the pastry square over the salmon, brush with egg wash. Fold opposite corner over the first fold, brush with egg wash to seal.
  7. Bake 18-20 minutes or until salmon and pastry dough are fully cooked.
Categories
Appetizers Dinners Sides Vegetarian

Portobello Mushrooms Stuffed with Spinach and Goat Cheese

  • Mushrooms
  • onions
  • garlic
  • red pepper
  • spinach
  • tomatoes
  • goat cheese
  • hot sauce
  • breadcrumbs
  • mozzarella
  1. Prep the oven: Preheat oven to 200c (400°F).
  2. Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
  3. Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the red pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.
  4. Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
  5. Bake: Bake for 10 minutes or until the cheese melts.

VERSION 2

Marinated mushrooms

  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 2 garlic cloves, pressed
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Marsala (optional)
  • 4 large fresh thyme sprigs
  • 6 large portobello mushrooms

For filling:

  • 1 10-ounce package frozen spinach
  • 1 pound button mushrooms
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion (such as Maui or Vidalia)
  • 3 garlic cloves, pressed
  • 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
  • 1/4 cup unseasoned dry breadcrumbs
  • 1 5-ounce package soft fresh goat cheese, crumbled

Step 1

Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.

For filling:

Step 2

Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.

Step 3

Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.

Step 4

Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.

Step 5

Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

Categories
Appetizers Dinners

Cauliflower Patties

  • 1 large cauliflower (washed & trimmed into bite size pieces)
  • 3 shallots, peeled and chopped
  • 3 small garlic cloves (peeled and finely chopped)
  • 3 large organic eggs
  • 1 handful Fresh Italian flat leaf parsley
  • 1/2 cup grated Romano cheese
  • 1/2 cup shredded low moisture mozzarella
  • 1/4 cup (or more if needed) unbleached baking flour
  • 1/4 cup (or more if needed) whole milk
  • 1 pinch Salt and pepper to taste
  • 1 tablespoon Light olive oil (for cooking)
  1. Place a large stockpot filled with water to boil on the stove top. Once it comes to a full boil, add the prepared cauliflower and cook until tender, but not too mushy. Drain and rinse with cold water, set aside to cool.
  2. Saute the shallots and garlic in olive oil until soft and fragrant; do not brown. Remove from heat and set aside.
  3. Break the cooked cauliflower pieces down into very small pieces using your hands or a knife. The cauliflower needs to be solid enough to taste and create texture, but not so large as to not allow the patties to cook properly.
  4. Add the eggs, cooked shallots and garlic to the bowl of cauliflower and season with salt and pepper to taste. Mix this well and add some flour and milk to begin creating a batter-like consistency (start with 1/4 cup of each and add more as needed; adjust to get the desired consistency.)
  5. Add the grated cheese, shredded mozzarella and chopped fresh parsley to the mix and blend well until combined. Again, test the thickness here and adjust accordingly adding flour and milk until you are satisfied.
  6. NOTE: The mixture for these patties is a bit of trial and error as it needs to resemble a very thick pancake batter without being too dry or worse, too thin and runny.
  7. Heat a large non-stick skillet to medium-high heat and add drizzle of the light olive oil and test the mixture by spooning a small pattie into the skillet and watch how it cooks and holds its shape.
  8. Use your spatula to press and form the pattie in the skillet as it cooks to make sure it maintains shape and cooks through. Adjust your heat and resist the urge to flip too soon, allow the pattie to cook until light golden brown (about 3-4 minutes each side depending on your stove) before you flip them.
  9. Continue forming and cooking the patties, adding more light olive oil as you go. Remove the cooked patties to a large flat platter to cool (do not overlap them until cooled.) Taste the first patties and adjust your salt and pepper seasoning for the remaining batter, if needed.
  10. I love to serve these after letting them cool as they are much more flavorful at room temperature. These are the ideal hostess side dish (plan to make these during the upcoming holidays) that you can make ahead.
  11. Store them in a sealed container in the refrigerator and simply deliver them to your host and let them come back to room temperature before serving.
Categories
Appetizers Vegetarian

Stuffed Romano peppers with ricotta and mascarpone

  • 6 Romano peppers (650g)
  • 200g ricotta
  • 100g mascarpone or cream cheese
  • 40g pine nuts, lightly toasted  
  • 10g fresh oregano leaves, roughly chopped
  • 1 tsp grated lemon zest, plus 1 tsp juice
  • 3 tbsp olive oil  
  • 1 tsp best-quality balsamic vinegar
  • 1 small green chilli, cut into paper-thin slices
  • Salt and black pepper
  1. Preheat the oven to 180C. 
  2. Use a little knife to make a small vertical incision – about 6 centimeters long – from the top towards the end of each pepper. You will use this incision to scoop out the seeds later. Arrange the pepper on a roasting tray and place in the oven for 30 minutes, until soft. Remove and set aside to cool before using a small spoon to carefully extract and discard the seeds. The aim is to leave the stem on the peppers when they are stuffed so take your time here: it’s a fiddly job. Peel the skin off the peppers – again, don’t rush here – and set aside on a kitchen paper-lined plate to dry. 
  3. To make the filling place the cheeses, nuts, oregano, lemon zest, lemon juice and 1 teaspoon of olive oil in a large bowl. Add half a teaspoon of salt and a good grind of black pepper and whisk well. Spoon about 2 tablespoons of the cheese mixture into each pepper and press evenly inside. Don’t worry if the incision increases in the process: you can use your hands to seal the pepper. 
  4. Wipe the peppers clean and place them on individual serving plates. Drizzle 2 teaspoons of olive oil around each pepper and then dot the oil with a few drops of the balsamic. Sprinkle over a few slices of the green chilli and serve.
Categories
Appetizers Shrimp

Grilled Citrus-Shrimp Lettuce Cups

  • 1small shallot, finely chopped
  • 15-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
  • 1Thai chile, thinly sliced
  • ½cup fresh lime juice
  • ½cup fresh orange juice
  • 2teaspoons finely chopped peeled ginger
  • 1teaspoon (or more) kosher salt
  • 1pound large shrimp, peeled, deveined, tails removed
  • 2teaspoons toasted sesame oil
  • Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)

Step 1

Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill 30 minutes.

Step 2

Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with sesame oil; season with salt, if needed.

Step 3

Serve shrimp with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.

Categories
Appetizers Sides Vegetarian

Roasted Red Peppers and Cherry Tomatoes with Ricotta

  • 4red bell peppers, halved, seeds and ribs removed
  • 6oil-packed anchovy fillets, finely chopped
  • 4garlic cloves, thinly sliced
  • 1cup basil leaves, divided
  • Kosher salt, freshly ground pepper
  • 2tablespoons plus ⅓ cup olive oil
  • 1pint cherry tomatoes, halved
  • ⅓cup fresh ricotta
  • ¼cup pitted small black and/or green olives
  • Flaky sea salt

Preheat oven to 190c (375f°). Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Categories
Appetizers Dinners Scallops

Grilled Scallops with Nori, Ginger, and Lime

  • ⅓cup mayonnaise
  • 2tsp. fresh lime juice
  • Kosher salt
  • 1toasted nori sheet
  • 1tsp. ground coriander
  • ½tsp. ground ginger
  • 2Tbsp. vegetable oil, plus more for grill
  • 12large dry sea scallops, side muscles removed, patted dry
  • ½lime
  • 3scallions, dark green parts only, very thinly sliced
  • 1tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)

Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.

Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.

Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.

Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.

Step 5

Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

Categories
Appetizers

Grilled Grapes with Burrata

  • 1 1/4 ounces seedless red grapes, pulled off their vine
  • 2 tablespoons Valdespino vinegar (or other best-quality sherry vinegar)
  • 3 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 1/2 teaspoons dark brown sugar
  • 1 1/2 teaspoons fennel seeds, toasted and lightly crushed
  • Flaked sea salt and black pepper
  • 3 large balls of burrata or buffalo mozzarella
  • 6 small purple or green basil sprigs, to serve
  1. Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don’t throw away the marinade; you’ll need it when serving.
  2. Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.
  3. When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.
Categories
Appetizers Dinners

Smoked haddock and oyster quiches

  • small sweet potato, peeled and cut into 2cm dice 
  • 2 tbsp olive oil
  • Salt and black pepper  
  • 1 tsp maple syrup     
  • 1 small leek, outer leaves removed, the white thinly sliced on an angle  
  • 150ml whole milk  
  • 140g piece haddock fillet, skinless and boneless  
  • 1 tsp black peppercorns  
  • 2 bay leaves  
  • 250g puff pastry  
  • Flour, for dusting  
  • 1 egg  
  • 120ml double cream  
  • 1 tsp mustard powder  
  • Finely grated zest of ½ lemon  
  • 10g tarragon leaves, chopped  
  • 85g tin smoked oysters, drained and each oyster cut in half
  1. Heat the oven to 200C/390F/gas mark 6. In a bowl, mix the sweet potato with a tablespoon of oil, a quarter-teaspoon of salt and a little black pepper. Tip on to a small baking tray and roast for 20-25 minutes, until cooked and starting to brown. Tip back into the bowl, add the maple syrup, mash roughly and set aside.
  2. Heat the remaining oil in a medium sauté pan on a medium flame. Add the leek, an eighth of a teaspoon of salt and a little black pepper, fry for four minutes, stirring, until cooked, then tip into a bowl.
  3. Give the sauté pan a wipe, then add the milk, haddock, peppercorns and bay leaves. Bring to a simmer, cover and cook for four minutes, until the fish flakes when touched. Remove from the heat, set aside to cool, then lift out the fish with a slotted spoon and break into a bowl, in roughly 2cm pieces. Cover and refrigerate; discard the milk and aromatics.
  4. Turn down the oven to 180C/350F/gas mark 4. On a lightly floured surface, roll out the pasty to 2mm thick, then cut into circles to fit six 8cm-diameter, crinkle-edged tart cases with removable bases. Press the pastry into the moulds, trim the edges and prick all over with a fork. Place baking paper discs in each and fill with baking beans. Transfer to a baking tray, rest in the fridge for 10 minutes, then bake for half an hour. Remove the paper and beans, bake for 10 minutes more, until turning golden brown, then set aside to cool.
  5. While the tart shells are cooking, put the egg, cream, mustard, lemon zest and chopped tarragon in a bowl with an eighth of a teaspoon of salt and a grind of black pepper. Whisk to combine, then pour into a small jug.
  6. Spoon a 3mm-thick layer of sweet potato mash into each tart base. Dot the oyster halves on top, followed by the haddock and leek: you want to be able to see everything. Divide the cream between the tarts, then bake on the top shelf of the oven for 20 minutes, until set. Leave to rest for five minutes, then serve.

Categories
Appetizers Salmon

Salmon Rillettes

Ingredients

  • 1/2 pound center-cut, skinless salmon fillet
  • 1 tablespoon anise-flavored liqueur, such as Pernod
  • Salt
  • Freshly ground white pepper
  • 1 celery rib
  • 1 leek, halved lengthwise
  • 1 small onion, quartered lengthwise
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 cup dry white wine
  • 4 cups water
  • 5 tablespoons unsalted butter, softened
  • 1 large shallot, minced (1/4 cup)
  • 1/2 tablespoon sour cream
  • 1/4 pound skinless hot-smoked salmon, flaked
  • 2 tablespoons snipped chives
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon smoked sweet paprika
  • Toasted baguette slices, for serving

Directions

Instructions Checklist

  • Step 1On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
  • Step 2Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
  • Step 3Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
  • Step 4In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
  • Step 5Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices.

Make Ahead

The rillettes can be refrigerated for up to 3 days. Pack into a crock and press a sheet of plastic wrap onto the surface.