152. Herbed Lima Bean Hummus p.15

152. Herbed Lima Bean Hummus p.15

The recipe
Hummus is a staple of my diet, and although I rarely make them, I quite like lima beans, so, I figured this lima bean hummus was a good bet. I’ve been doing some serious damage to the bean spreads in the book, and this was one of the last ones that really appealed to [...]

29 March 2008 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
Tags: , , , , , , , , , , , , , ,

151. Deviled Eggs p.27

151. Deviled Eggs p.27

The recipe
The next few recipes are from a cocktail party we held in honour of a friend’s thesis defense. We invited her to celebrate her accomplishment, and be called Doctor a lot, at an intimate soirée at our place. I was planning a menu around her favourite dishes, and counting on eight to ten people. [...]

19 March 2008 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
Tags: , , , , , , , , ,

142. Oysters Rockefeller p.52

142. Oysters Rockefeller p.52

This recipe from Epicurious is similar to The Book’s version, but the linked recipe has slightly different proportions, and makes twice as much topping. I didn’t read the recipe very thoroughly, and used little Malpeque oysters for the recipe, instead of the “large” oysters the recipe called for, so I had more than enough topping.
We [...]

19 January 2008 | Hors D'Oeuvres & First Courses, The Book | Comments Off
Tags: , , , , , , , , , , , , , , , ,

122. Smoked Salmon Mousse with Salmon Roe and Crudités p.19

122. Smoked Salmon Mousse with Salmon Roe and Crudités p.19

The recipe
I was really looking forward to this recipe, but I didn’t expect to like it at all. I’ve never had a salmon mousse before, and it has a certain reputation. Pop culture uses it to indicate that a character is out of touch, horribly backwards, or disturbingly gross. I suspect many people can’t [...]

24 November 2007 | Hors D'Oeuvres & First Courses, The Book | 1 Comment
Tags: , , , , , , , , , , , , , , ,

94. Roasted Garlic Pea-Purée on Sourdough Croûtes p.35

94. Roasted Garlic Pea-Purée on Sourdough Croûtes p.35

The recipe
The next couple of appetizers were a co-production with my sister for a family party. These seemed to appeal to the adults, but the kids were a bit put off by the green mush. I tried some of the leftovers out on a friend’s three year old, but the baguette croûtes were too tough [...]

26 September 2007 | Hors D'Oeuvres & First Courses, The Book | 3 Comments
Tags: , , , , , , , , , , , , ,

88. Jicama and Cucumber Chili Spears p.27

88. Jicama and Cucumber Chili Spears p.27

The recipe
Jicama isn’t the easiest thing to find in Montreal. I went to every grocery store, fruiterie, and Latin themed shop I could think of. In the end I tracked one down at a Mexican grocery store about a block from my place. I had no idea it was there. For all the effort that [...]

3 September 2007 | Hors D'Oeuvres & First Courses, The Book | 6 Comments
Tags: , , , , , , , ,

73. Sherried Mushroom Empanaditas p.38

73. Sherried Mushroom Empanaditas p.38

The recipe is a combination of this one for full sized Sherried Mushroom Empanadas, and yesterday’s tuna empanaditas. Of course the full sized empanada makes way too much filling, so you’d need to cut it down.
I made these for the same party as the tuna empanaditas. They use the same puff pastry wrapping, and have [...]

8 August 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
Tags: , , , , , , , , , , , , , ,

72. Tuna Empanaditas p.37

72. Tuna Empanaditas p.37

The recipe
These bite sized party favours are built with the duct tape of the home entertaining wold: puff pastry. A filling of oil-packed tuna, pimientos, capers, and onion is added to rounds of puff pastry, which are folded into semicircles and crimped. They can be frozen at this point, and baked whenever your heart desires.
The [...]

7 August 2007 | Hors D'Oeuvres & First Courses, The Book | 4 Comments
Tags: , , , , , , , , ,

60. Prosciutto- and Parmesan-Stuffed Mushrooms p.27

60. Prosciutto- and Parmesan-Stuffed Mushrooms p.27

No recipe, too bad.
These were an excellent appetizer. I brought them to a dinner party and they disappeared just like that. They’re mushroom caps stuffed with the cooked down mushroom stems, garlic, onion, bread crumbs, prosciutto, Parmesan, a useless dash of parsley, and an egg to hold it together. After the caps are filled [...]

25 July 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
Tags: , , , , , , , , , , ,

57. Onion Parmesan Toasts p.34

57. Onion Parmesan Toasts p.34

The recipe
These were remarkably simple little appetizers with some old school flair. It falls into the ancient and proud “stuff on toast” camp of appetizers. The secret to this style of appetizers is to give something either healthy or expensive prime billing in the name, but to make absolutely sure that most of your on-toast [...]

21 July 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
Tags: , , , , , , , ,

Search

Progress so far

 15.6%

Pages

Chapter by Chapter

Categories

Recent Comments

Archives

Meta

Also Attempting The Gourmet Cookbook

Cook-Through Blogs

Food Blogs





copyright
Creative Commons License

For people who dig looking at pictures of food made by me.