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
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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
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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
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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
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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
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46. Eggplant Caviar p.11

46. Eggplant Caviar p.11

No recipe this time, but honestly you’re not missing all that much.
I think this came out to be less than the sum of it’s parts. Essentially it’s broiled eggplant, sweated onions, garlic, and green pepper mixed with fresh tomatoes, lemon juice, sugar, salt, and pepper. All good stuff up to this point, but it all [...]

4 July 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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45. Hummus with toasted pine nuts, cumin seeds, and parsely oil p.14

45. Hummus with toasted pine nuts, cumin seeds, and parsely oil p.14

The recipe
I made this for one of The Boys going away parties. He’d just finished his Ph.D. and was heading off to a very fancy post doc in the states. I was throwing a party in his honor, and I wanted to make things he would like. I think I did alright in pleasing him, [...]

2 July 2007 | Hors D'Oeuvres & First Courses, The Book | 5 Comments
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23. Vodka-Spiked Cherry Tomatoes With Pepper and Salt p.26

23. Vodka-Spiked Cherry Tomatoes With Pepper and Salt p.26

the recipe
This looked like a really simple recipe. Just cherry tomatoes in a vodka based marinade. The blurb in The Book tells us that “what makes these tomatoes special is that they’re peeled. Don’t worry; after you blanch them their skins slip right off”. The book lies! I blanched them well, even a few seconds [...]

4 April 2007 | Hors D'Oeuvres & First Courses, The Book | 13 Comments
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21. Olive and Eggplant Spread p.11

21. Olive and Eggplant Spread p.11

the recipe
This was a great appetizer, it’s basically a tapenade cut with roasted eggplant. I love eggplant, and I love olives, together they’re even better. Eggplant dips naturally tend to turn out a kind of grey-brown that’s not the most inviting. The olives helped it turn a delightful shade of purple with a nice lustre. [...]

1 April 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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18. Brandied Chicken Liver Pâté p.22

18. Brandied Chicken Liver Pâté p.22

the recipe
This worked out surprisingly well. My dining companion was a bit skeptical when I said I’d be making a pâté, but I think we were both suitably pleased with it. It was very smooth with a mild flavour, and the aromas of the cognac really coming through. I’d never had fruit in a pâté [...]

27 March 2007 | Hors D'Oeuvres & First Courses, The Book | 5 Comments
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