cucumber, pepper, basil, carrot, sprouts
Category: Appetizers
Roast Tomato and Goat Cheese Salad
6 tomatoes, halved sea salt cracked pepper olive oil a pinch of sugar dry thyme goats cheese lemon juice basil dandelion greens or arugula Preheat the oven to 400 F. Place the tomatoes cut side up on a baking sheet. Drizzle with olive oil. Season with salt and pepper, and sprinkle with the sugar. Sprinkle… Continue reading Roast Tomato and Goat Cheese Salad
Cambodian Pork Rice Crepes
1 cup rice flour 2 tbsp milk 2 tbsp heavy cream 1 egg 1 tsp turmeric salt cracked pepper 1/2 cup Asian Fish sauce 2 tbsp sugar 2 tbsp distilled white vinegar 1 jalapeno, sliced thin 4 garlic cloves, minced 1/2 inch ginger, minced canola oil 1 lb pork, thinly sliced lettuce, sliced in chiffonade… Continue reading Cambodian Pork Rice Crepes
Spicy Bruschetta
3 medium tomatoes, diced 1 small shallot, minced 1 jalapeno, seeded, minced 3 tbsp cilantro, minced 1/4 cup parsley, minced 2 garlic cloves, minced sea salt cracked pepper 1 tsp worcestershire sauce, 1/2 tsp tabasco the juice of 1 lime 1 tbsp olive oil Combine all the ingredients and season to taste. Chill at least… Continue reading Spicy Bruschetta
Eggs with Indonesian Hollandaise
2 eggs, hard boiled, peeled, halved 1 baguette, warmed 1 tbsp peanut oil 1 garlic clove, minced 4 chives, minced 1/2 tbsp sambal oelek sea salt 1 tsp sugar 1 cup coconut milk the juice of half a lemon Heat the oil in a saucepan and saute the garlic and chives until fragrant. Add the… Continue reading Eggs with Indonesian Hollandaise
Artichokes with Hollandaise Sauce
ARTICHOKES Wash. Cut off 1 inch of top. Also cut off the stem. Pull off any loose leaves. Put small amount of salted water in saucepan with ¼ cup olive oil and a few cloves of garlic. Add the artichokes. Bring to a boil and cover. Simmer 25 to 30 minutes. Serve with Hollandaise Sauce. HOLLANDAISE SAUCE 3… Continue reading Artichokes with Hollandaise Sauce
Olive Bruschetta
3 ripe roma tomatoes, diced 2 tbsp good extra virgin olive oil sea salt and cracked pepper 1 tbsp balsamic vinegar 9 spicy green olives, sliced Combine the tomatoes, olive oil, vinegar, and olives. Season with salt and pepper. Serve with a warm baguette.
Escargot
14 canned snails, drained 1 large garlic clove, cut in very thin slivers 1/4 cup butter, cold, sliced thin the juice of half a lemon 1/4 cup parsley, minced sea salt and cracked pepper 14 medium sized mushrooms, stems removed Preheat the oven to 400 F. Rub a baking dish with olive oil and the… Continue reading Escargot
Hot Artichoke Dip
14 oz. canned water packed artichoke hearts 1/2 onion 2 garlic cloves 1/2 cup mayonnaise 8 oz. cream cheese, softened, cubed 2/3 cup parmesan, grated 6 oz. sour cream Preheat the oven to 350 F. Combine all the ingredients in a food processor and blend, leaving some texture. Pour into an 8" baking dish. Bake… Continue reading Hot Artichoke Dip
Mushroom Turnovers
9 oz. cream cheese, softened butter flour 1 onion, minced 1/2 lb mushrooms, minced 1/4 tsp dry thyme 1/2 tsp salt cracked pepper 1/4 cup heavy cream Combine the cream cheese with 1/2 cup softened butter. Mix in 1 1/2 cups flour until smooth. chill 30 minutes. Meanwhile heat 3 tbsp of butter in a… Continue reading Mushroom Turnovers