14 oz. canned water packed artichoke hearts 1/2 onion, minced 2 garlic cloves, minced 1/2 cup mayonnaise 8 oz. cream cheese, softened 2/3 cup parmesan, grated 6 oz. sour cream Preheat the oven to 350 F. Combine all the ingredients in a food processor. Blend, leaving some texture. Turn into an 8" baking dish. Bake… Continue reading Hot Artichoke and Cheese Dip
Category: Appetizers
Hot Spinach and Cheese Dip
20 oz. frozen spinach, thawed, sqeezed, chopped 2 scallions, minced 2 plum tomatoes, diced 1/3 cup sour cream 2 cloves garlic, minced 8 oz. cream cheese, softened, cut into cubes 1 cup pecorino, grated kosher salt cracked pepper Preheat the oven to 425 F. Combine all the ingredients in a food processor. Transfer to a… Continue reading Hot Spinach and Cheese Dip
Endive Farcie
6 oz. cream cheese 1/3 cup heavy cream cayenne salt cracked pepper 1 tsp dijon 1 tsp worcestershire sauce 1/2 cup walnuts, chopped 20 belgian endive leaves Mash the cream cheese with a fork. Add the cream and stir well. Add the dijon and worcestershire sauce. Season with the salt, cayenne, cracked pepper. Mix in… Continue reading Endive Farcie
Guacamole
3 avocados, mashed juice of 1 lemon 2 garlic cloves, minced 1 jalapeno, minced 1 scallion, minced 1/2 cup sour cream 1 tsp chili powder 1/2 tsp garlic salt 1/2 tsp onion salt paprika tortilla chips Combine all the ingredients except for the chips. Check the seasoning. Serve with the tortilla chips.
Vegetarian Salad Rolls
3 oz. vermicelli noodles 8 large round rice paper wrappers 1 cup bean sprouts 1/2 cucumber, peeled and julienned 1 carrot, peeled, julienned lettuce, shredded 1/4 cup hoisin sauce 3 tbsp peanut butter 3 tbsp water 2 tbsp black bean sauce Cook the vermicelli according to the directions on the package. Set aside. Soften 1 rice… Continue reading Vegetarian Salad Rolls
Roasted Garlic
1/2 garlic bulb per person olive oil salt pepper french bread, toasted dry in a toaster oven. Preheat the oven to 400 F. Pull all the cloves off the bulb and slice the top off each one, just enough to expose the flesh, but do not peel. Put a piece of aluminum foil into a… Continue reading Roasted Garlic
Chickpea Caper Pate
1 tbsp olive oil 1 lb mushrooms, sliced 1/2 onion, minced 3 garlic cloves, minced 5 tbsp tahini 3 cups canned chickpeas, drained 1/4 cup miso 1 tsp salt pepper 1 1/2 tsp dry basil 3 tbsp capers 1 tbsp lemon juice pita bread, sliced Preheat the oven to 350 F. Saute the mushrooms in the… Continue reading Chickpea Caper Pate
Red Peppers with Mozzarella
1 red pepper per person served mozzarella olive oil balsamic vinegar salt and cracked pepper Preheat the broiler Cut off the tops of the peppers and remove the seeds. Broil the peppers for 5 minutes on each side or until their skins are quite charred. Peel off the skins. Cut thick slices of mozzarella and… Continue reading Red Peppers with Mozzarella
Mozza Sticks with Salsa
3 cups cornflakes, crushed 1 1/2 tsp garlic salt 1/2 tsp dry oregano 1/4 tsp cayenne 1/4 cup flour 2 egg whites 2 tbsp water 1/2 lb mozzarella cheese, cut into 12 rectangles 2 jalapenos, minced 2 shallots, minced 3 plum tomatoes, diced 1 tsp sea salt 1/4 tsp cumin 2 tbsp minced cilantro Combine the jalapenso,… Continue reading Mozza Sticks with Salsa
Shrimp Remoulade
1 lb shrimp, raw, shelled, deveined romaine lettuce 2/3 cup tomato sauce 1 tsp dijon 2 tbsp horseradish 1 tbsp worcestershire sauce 1/2 tsp tabasco 2 tbsp minced parsley sea salt and cracked pepper 1 tsp cayenne 2 bay leaves Heat 1 1/2 quarts of water to boiling point with 2 tsp salt, the cayenne… Continue reading Shrimp Remoulade