Italian Baba Ghanouj with Balsamic Reduction and Stewed Figs

Or is it baba ghanoug or baba ganush....to my knowledge, there isn't a "right" translation and spelling from Arabic to English and it is often spelled differently everywhere you look. This popular, tangy eggplant dip grew in popularity in the U.S. mostly in the last ten years or so. I think of it as hummus's lesser known sibling. The hummus boom made the garbanzo bean version of this dip wildly popular and I have to wonder, why not eggplant? What made hummus so much more common? The plethora of hummus flavors out there is overwhelming. There is everything from roasted pepper or olive hummus to Buffalo-style hummus and pesto hummus. I have even seen edamame hummus. While these are exciting alternatives to the standard, I see no reason to limit myself to all beans. I love a good batch of baba ghanouj (my preferred spelling) with it's vague smokiness from the roasting, creaminess from the tahini, and bit of acidity on the tongue. I wonder, why can't we change a few seasonings and make flavored baba ghanouj the way some hummus companies and kitchens make flavored hummus?

Traditional baba ghanouj is made with a roasted eggplant (roasted over a flame, if possible, to achieve that smokiness), tahini, lemon juice, and olive oil. To be really traditional, you could add a wee bit of pomegranate molasses, found in Middle Eastern stores, and I love adding toasted cumin seeds and some sweet paprika. That is the classic version--not too far off from what is added to garbanzo beans for traditional hummus.

Versatile ingredients all ready to go!

For my eggplant dip to rival hummus, I am going to roast a medium eggplant with some garlic cloves, add fresh oregano, olive oil, and balsamic reduction drizzled on top in lieu of the pomegranate molasses.  Rather than a taste of the Middle East, we are off to Italy for this one. This is great served with sliced Italian bread, focaccia, or pita. I may even try to scrounge up some dried figs, stew them to soften them and garnish the top with wintery sweetness.

Italian Baba Ghanouj with Balsamic Reduction and Stewed Figs

1 medium eggplant
6-8 cloves garlic, with skins on
2 T extra-virgin olive oil+ 4 T
1/3 c +2 T inexpensive, everyday balsamic vinegar
8 dried figs
2 t freshly squeezed lemon juice
1/2 t chopped fresh oregano, or 1/4 t dried
1/2 t sea salt
freshly ground black pepper

crusty bread, focaccia, or flatbread for serving


Preheat to oven to 350 degrees. Wash the eggplant and coat gently with a tablespoon of olive oil. Place on a large piece of foil that is laid across a baking sheet. Rub cloves of garlic with another tablespoon of oil. Nestle them near the eggplant in the center of the foil and wrap them loosely.

Roast for about 40 minutes, checking after about 25 minutes to check the garlic cloves. If they are very soft before the eggplant, pull them out and let them cool. When eggplant is done roasting, open the foil and also let it cool.

In a small saucepan, cook the balsamic vinegar over medium heat to reduce by 1/2. It is done when it is thick and syrupy. You can go a little over and reduce more, but don't reduce less. Transfer to a bowl.

Without washing the pot, add about 1/2 c water, 2 T balsamic vinegar, and the dried figs. Simmer until figs are very tender and water/balsamic mixture is just about evaporated. Let cool, then quarter the figs.

When eggplant is cooled, slice open and scrape out the insides into a mixing bowl. Mash with lemon juice, oregano, salt, pepper, and olive oil to taste. Add about half of the balsamic reduction and taste, adding and adjusting salt and lemon, as well.

Pour into a low flat bowl to serve. Garnish the top with olive oil, balsamic reduction, and quartered figs. Serve room temperature with warm bread.

Curried Sweet Potato and Coconut Chowder

Fusion cuisine is something I think about doing often and decide against almost as often, depending on who will be eating the food. Fusing together different cuisines and techniques isn't something everyone loves and definitely requires an open mind and a sense of adventure. For some eaters, it is downright confusing if they are not versed in the inspiration for the new-fangled dish. On the other hand, I love trying favorite ethnic seasonings in unexpected concoctions and some cuisines were just meant to go together, such as French and Moroccan or Peruvian and Chinese. Fusing cuisines and getting super experimental isn't for the beginning cook, but trying it can give a beginner or novice some insight into the creative process used by cooking professionals. Everyone's cooking technique can benefit by pondering what makes nouveau, nouvelle, or fusion foods good.

I love exotic flavors and preparations, but also appreciate classic, reliable American flavors and forms.  When I'm thinking of fusing two techniques or cuisines together, sometimes I consider and reconsider, should I use the technique of recipe A and the seasonings of cuisine B or vice versa or somewhere in between? After much trial and error, I usually find that keeping the technique of the title  (such as chowder, chili, turnover, wrap, etc) is the best way to ground the dish and keep it true to it's name and your intention. Then comes the switching out of seasonings and ingredients to "fuse" an unexpected flavor, cuisine, or dish into the other. Sometimes you are just dying to use an ingredient scavenged from the greenmarket or you are just trying to use up something in the fridge in a creative way before it goes bad. Either way, developing a complete idea around the ingredient is the best way to ensure that things will come out great without going too far "out there" making the food unrecognizable. Using this theory can keep the novice cook from going completely astray and give the experienced cook or chef a clear sense of direction and, so makes the process more enjoyable. Sounds calculated for such a creative concept, doesn't it? It's not. These are just some general observations and rules of thumb to get thinking about creative cooking technique.

There is lots of room for variation in so-called "fusion cuisine". Here my appreciation for all-American chowder  is amped up with my obsession with sweet potatoes and Indian seasonings.  Coconut milk replaces milk and cream. Instead of celery and thyme as dominant seasonings, I used chaat masala, whole mustard and cumin seeds, and ginger.  Minced cilantro replaces parsley. Finish with a little lemon (or lime!).  As this simmered on my stove, I realized it was begging for some seafood (curry, coconut, fish..Yea!) and I had some leftover poached wild salmon hanging around, so in it went! This would be great with protein additions such as fish or shellfish, tofu, red beans, or any other thing you think should be tossed in. My fish was cooked so I added it at the end. For raw fish or meat, add it when you add the sweet potatoes and peppers. The result is technically a chowder, but with pungeant, spicy, and deep flavors of South Indian cuisine. Warm some of this up and enjoy with naan, paratha, rotis, or chapatis and maybe some green chutney and yogurt.

Gather your mise before you begin!

Curried Sweet Potato and Coconut Chowder

9-grain paratha from my Indian market

4 T virgin coconut oil (yes, it is good for you:)
1 t black mustard seeds
1 t whole cumin seeds
1-2 T chaat masala (or substitute garam masala or Sambar)
1 t paprika (I use hot, sweet is okay)
1 t ground turmeric
2 t minced fresh ginger
2 T minced fresh garlic

1 medium onion, diced
2 lb sweet potatoes (Jewel or Garnet yams), peeled and diced
1 green bell pepper, diced
2 lg carrots, sliced into 1/2" rounds
2 t sea salt
1/2-1 t honey (opt.)
2 cans coconut milk (or 1 can coconut milk, 1 can water for a light consistency)


In the bottom of a soup pot, melt down coconut oil and add mustard seeds and cumin seeds. Cook for one minute before adding remaining spices, ginger, and garlic. Stir and cook 3-4 minutes over medium until spices are fragrant.

Add diced onion and cook for another 2-3 minutes, stirring until onion begins to soften. Add sweet potatoes, pepper, and carrots and season with sea salt. Add honey and coconut milk (and water, if using) and stir to incorporate. Turn heat up and bring to almost a boil. Lower heat right away and let simmer for about 25 minutes, uncovered. Stir occasionally and check for tenderness.

When carrots and sweet potatoes are very tender, taste for seasoning and spiciness and adjust. Add about a cup of chopped cilantro and a healthy squirt of lemon juice. Serve immediately or let cool and reheat for later.

Moroccan Lentil Vegetable Soup

Soup in progress!

As usual, I am reluctant to say goodbye to summer, but the darker skies and rain isn't always such a bad thing. After an exciting and very eventful summer and so far a ridiculously busy fall, a few days of rain and accepting that I've caught a cold is a great excuse to stay in and make soup.

Sprouted wheat with raisins, a perfect pairing

I bought the vegetables, broth, and tomato paste yesterday with the intention of making a classic American soup to soothe my sore throat, steam this cold out, and get some veggies down, especially since I'm eating for two now. I haven't been able to stomach any greens all week as this bug slowly started settling in. As I began to chop ingredients and toss them in the pot, I realized I wanted something with some flavor! I'm quite sure a Moroccan lentil vegetable soup in Morocco is nothing like this, but the spices are about right.  Despite my un-Moroccan combo of mirepoix, summer squash, and collards, this soup has a tangy, spicy Moroccan feel and and can fix up a boring soup recipe. If I had some winter squash, it would have gone into the pot in a heartbeat. Whole Foods had a gorgeous loaf of savory sprouted wheat bread that was woven with raisins and absolutely superb warmed up and served alongside this soup.

Enjoy a pungeant and flavorful pot of soup to welcome the first weekend of fall. This one is for the least adventurous to the most adventurous eaters. If you just aren't sure if Moroccan spices are your thing, then go light on them and keep the seasoning subtle. If you are feeling adventurous, go generous with the spices and cayenne. Welcome back, fall!

Typical spices combined for an exotic flavor blend!

Moroccan Lentil Vegetable Soup

3 T extra-virgin olive oil
3 T ghee (or more olive oil)

1 t ground turmeric
1 t ground cinnamon
1 t ground cumin
1/2-1 t cayenne pepper (or more)

1 t freshly grated ginger root
3 t freshly grated garlic cloves
2 medium onions, diced
4 stalks of celery, thinly sliced
4 medium carrots, thinly sliced
1 medium zucchini, sliced into 1/2 moons
1 medium yellow squash, sliced into 1/2 moons
6 crimini mushrooms, sliced
1 green bell pepper, diced
1 1/2 cups dried brown lentils, rinsed and sorted
vegetable broth or water or a little of both
1  6 oz can tomato paste
1 small bunch collard greens, roughly shredded
juice of 1 large lemon
2 t sea salt, or to taste
freshly ground black pepper

Heat oil and ghee in a large soup pot over medium heat add spices, ginger, and garlic and cook for one minute, stirring and releasing their fragrance. Add onion, celery, carrot, zucchini, squash, mushrooms, bell pepper, and any other veggies you feel like throwing in (Save leafy veggies for the end.).Add 1 1/2 cups brown lentils

Stir and cook for about 10 minutes and coating them in the seasoned oil. Add vegetable and/or water to cover by 2 inches. I typically use a 32 oz. Tetrapak, then add water to cover, if needed. Add tomato paste and season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer partially covered for 30 minutes or so, until veggies and lentils are tender and seasonings have married. Add shredded collard greens, or other leafy green and cook on low for 5-8 more minutes until wilted and incorporated.

Finish generously with lemon juice, sea salt, and pepper. I'm insane and like to put plain organic whole milk yogurt on everything and this soup is no exception. If you are craving a cooling garnish, it is awesome!

Mediterranean Bruschetta with Fava Bean Puree

If you are lucky enough to have a market that carries fresh fava beans in season, then be sure to pick some up when you see them. They are typically found fresh in June in the northeast, but are now available in cans and jars. There are even cooked favas in water in a vacuum seal pack at Whole Foods in the produce section so, while fresh is best, your fava season can be extended if you love them as much as I do. Fava beans have an earthy, green flavor that hold their own as an hors d'eouvre or are often seen sauteed and as an accompaniment to fish or chicken. They are fresh, bright green, and addictive.

Drain and rinse.

I bought a huge batch this spring and shelled, peeled (the tender, beany outer skins), blanched, and froze a bunch to extend my fava season. Unlike canned, jarred, or dried, they kept their perky green color and taste so fresh I thought they should be showcased on a baguette. Served with zucchini pancakes and roasted tomato sauce, this is a fantastic late-summer vegetarian/flexitarian meal or it's perfect as an appetizer.

Mediterranean Bruschetta with Fava Bean Puree

3-5 large cloves garlic, unpeeled

Cool roasted garlic before peeling.

extra-virgin olive oil (about 1/4 cup total)
1 1/2 cups cooked fava beans

Fried Green Tomatoes

Make it elegant and serve with creme fraiche and pea shoots.

One of the great things about shopping for produce at the greenmarket versus the supermarket this time of year is the variety and abundance. Right about now, the purple, yellow, and red carrots are being pulled up for market and the varieties of summer squash are vast, ranging in color from pale, pale yellow to deep, dark green. Things you may have never even seen before are available and waiting to be tried. Soon there will be big bunches of dill flowers and hundreds of peppers in every shape, size, and color.

Commune cuisine at its finest!

This past weekend I was reminded of one of my Southern-inspired summer favorites--fried green tomatoes. The hard green tomatoes piled in a crate looking meek and lonely next to the fancy and exotic heirlooms wooed me with their simplicity and humble presentation. I filled a bag right away. Fried green tomatoes are a symbol of summer sun and relaxation to me. Served with some kale, and smoky vegetarian pinquitos beans and rice, these sour and savory morsels don't last long at my table.

Fried Green Tomatoes

10-12 firm, green underripe tomatoes (ripe, green heirlooms are watery and don't come out the same)
1 1/2 c yellow cornmeal
1 c whole wheat or oat flour (or corn flour for gluten-free)

One of those little buggers began to ripen overnight!

1 T Cajun seasoning (opt.but good!)
1 t garlic powder
1 t sweet paprika
1/2 t sea salt
1/4 t freshly ground black pepper

1 egg (opt.)
1 1/2-2  cups almond milk, soy milk, milk, or water

expeller-pressed canola/sunflower/safflower oil for frying (a cup or so)

I fried it anyway.

Wash and core tomatoes and slice into rounds about 1/3" thick. Set aside. In a shallow bowl or on a plate, combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and pepper.

If using egg, whisk together egg with liquid in a medium bowl. Start with 1 1/2 and as you dredge and fry, add more liquid if you are running low. Without egg, just put the full 2 cups liquid in a bowl.

Heat a 1/2 inch of oil in a frying pan and set up a plate with paper towels for draining. When a pinch of flour sizzles, oil is ready. Dip tomato slices in liquid and dredge in the cornmeal mixture, creating a nice, thick layer. Place in the oil to fry. Continue until pan is full, but not overcrowded.

Fry for about 4 minutes, flip, then fry about 3 minutes more. Transfer to paper towels to drain and season with salt while hot. Fry remaining slices in batches. Dredging the upcoming batch while a batch is frying will save time.

Tranfer drained tomatoes to a warm oven, uncovered to keep hot.

Serve with hot sauce, ketchup, creme fraiche and pea shoots (my favorite), or mustard. They are great as sandwiches the next day, too.

Freshly Caught Rainbow Trout 2 Ways

Good old-fashioned brook trout has become a regular part of my spring ritual.  With a husband who can't stand to be in the city on opening day of fishing season, I have become accustomed to the excitement and drudgery of preparing freshly caught fish.  Wielding my sharpest knives, yesterday I dove into a tray of nine, that's right NINE rainbow trout, two of which were gigantic. With my Grandmas's beer batter in mind, I thought I would improve upon the recipe by adding Old Bay, cornmeal, and some other impromptu additions.

In the midst of filleting all those fish and prepping my batter, I notice how adorable a cut through the cross-section would be on such a small, light pink fish, so I tried it. Making little steaks seemed like a great experiment for my enthusiastic audience (husband and my parents) and also it was one less fish to fillet. The tiny fish steaks were cute but it was tough to remove all the rib bones, so beware and warn diners when you serve this. Nonetheless, I decided a little fish steak appetizer while I was battering and frying would be the perfect way to entertain myself and my family. Make these both and serve with a simple tomato-cucumber-green pepper salad.

Beer Battered Trout

1 room temperature beer
1 cup flour
1/2 cup yellow cornmeal
2 t Old Bay Seasoning
1/2 t garlic powder
1 t paprika
1/2 t sea salt
2 t agave nectar or honey
expeller-pressed canola or sunflower oil for frying
trout fillets, rinsed and bones removed


Mix ingredients together in a large mixing bowl, adding a bit more cornmeal if too thin or a bit more beer or water if too thick.  The mixture should be like a thick pancake batter.

Heat oil for frying. Put trout pieces into the bowl and gently mix so fish pieces are well coated with batter. Fry in batches and drain on paper towels.

Trout Steak Appetizers

1 5" bamboo skewer for each fish steak

a small trout cut into 1" thick steaks, with as many bones removed as possible

2 T tamari

1/2 t dried lemongrass

1/2 t dried ginger

1 clove garlic 

2 T extra-virgin olive oil 

1 t rice wine vinegar

Soak skewers in a bowl of cold water. Carefully remove rib bones from each fish steak. Rinse and set aside. Whisk tamari, lemongrass, ginger, garlic, extra-virgin olive oil and rice wine vinegar. Marinate fish for 30 minutes-2 hours.  Skewer each fish steak sideways and arrange neatly on the skewer.

Heat a saute pan on medium high. Sear fish 2 minutes on each side. Finish with fresh lemon juice and serve.

 

Tapas Time--Artichoke-stuffed Tomatoes

eggplant deliciousness on bread topped with a quail egg and chive

I'm always thrilled when someone wants to go out for tapas.  I love tapas.  The various small bites of flavor are captivating and I love the entire experience.  I love having a huge variety and getting just a bite of everything.  I love many different tastes at one sitting.  Tapas are an excuse to have a bunch of really great snacks and call it a meal.  The process, the slow-down, the savoring of each bite, and the wine thrill me to no end.  Apparently tapas began in Andalusia  as something to place over your drink to keep the bugs out. There was always one bite served with every drink and the tradition evolved into a cultural experience.  Using the freshest, most seasonal stuff around at the moment, tapas can be anything prepared simply and seasoned properly.  Plating and presentation are important and go along with the slow eating, appreciation of each bite, and the savoring of the experience.

Fun for couples or groups of any size, tapas-style dining changes the pace of things and gets us to sit back and enjoy.  The Spanish dining philosophy of 'Eat When You Drink, Drink When You Eat' isn't lost on me.  I love following this rule and do it whenever possible or practical. 

Last weekend, when good friends were visiting from D.C. and we were needing a good spot to catch up, we did just that.

fresh anchovies, briny, sweet, steamed to perfection, and dressed with lemon

On a Friday night in Greenwich Village, we were expecting a long wait when we saw the jam-packed tapas bar over-flowing with diners.  As luck would have it, our 30-minute wait became about 10 minutes and we were seated at a tall 3-top in the front with a perfect view of the Bleecker St. bustle. 

the remains of my seared tuna and a cheese stick to beat all cheese sticks. . .artisanal Spanish cheese, breaded and fried

My friend, another Katie, wisely ordered everything from the specials board first.  We then  revisited the menu for a few last nibbles.  Kurt ordered the wine, the details of which I have lost, but it was fantastic, too.  Maybe a tempranillo?  Nonetheless, everything was delicious and we left happy, but not too stuffed, which is another perk of having all small bites.

Here is a recipe that I made up inspired by a traditional tapas recipe of stuffed tomatoes.  The old version is filled with breadcrumbs and aioli and are concasse'd (blanched to remove skin).  I like the skin and wanted to add the artichokes in as flavor perk. I kept going by adding almond meal and marcona almonds on top until Voila!  Artichoke-stuffed Tomatoes...

Artichoke-stuffed Tomatoes

1 pkg Campari tomatoes (or about 8-10 golf ball-sized tomatoes), cherry tomatoes could be a substitute
Sea salt and freshly ground black pepper
4 T extra-virgin Spanish olive oil
1/4 cup minced onion
3 artichokes, carved down to the hearts and squirted with lemon juice and diced (or 3 canned or frozen artichoke hearts, diced)
1 T dry white wine
1/3 cup whole grain bread crumbs
3 T almond meal or finely chopped almonds
3 T mayonnasie or Veganaise, whatever your preference
2 T freshly squeezed lemon juice
2 T freshly minced parsley
1/2 t Spanish paprika (sweet or hot)
8-10 Marcona almonds (or 8-10 regular almonds, soaked for a minutes in olive oil and a bit of sea salt)


Wash, dry, and prepare your tomatoes, by slicing off just the tops and setting them aside.  Gently scoop out seeds and pulp from the tomatoes with a small melon baller or a grapefruit spoon.

Preheat the oven to 400 degrees.

Oil a baking dish and arrange tomatoes upright in dish.  Lightly salt and pepper them and set aside.

In a saute pan, heat oil and cook onion for 2 minutes on medium.  Add garlic, stir one minutes, then add diced artichoke hearts and wine.  Cook on medium for 10-12 minutes, if using canned or about 20 minutes, if using fresh. When tender and fragrant, turn the heat up a little bit and add breadcrumbs and almond meal.  Season with salt and pepper. Let cool for a few minutes, then add mayo/Veganaise, lemon juice, and parsley.  Taste and adjust seasonings.

Carefully  fill tomatoes using a small spoon and mound filling a little over the top, if possible.  Top each with a light dusting of paprika and sink an almond into the top. 

Bake, uncovered, for about 25 minutes, or until browned and bubbly.  Beware to remove them if the almond begins to burn or if the tomatoes begin to collapse.

Let cool for 5 minutes and serve!

Some Cuisine of the Catskills

"If I sit on the hearth by the fire and stare at them, maybe they will give me some attention."

 It's been a cold and snowy 2011 so far and I've already been wanting a much-needed vacation or maybe just a break from the snowy, snowy city. Last weekend, we had the pleasure of being invited to our friends' ski chalet in the Catskill mountains.  We drove the 2 1/2 hour trip during the second snowstorm of the new year knowing that once we arrived, it could snow all weekend and we wouldn't mind a bit.  We were about to spend the weekend with great friends, great food, frosty air, and open sky. 

Just some of  Sweet Sue's pancake menu

The chalet is adorable and comfortable, has a cozy fireplace, and even has an outdoor hot tub perfect for frigid snowy nights.  We enjoyed it almost as much as we enjoyed the company of the good friends we sat in it with (and their adorable dog, too, but he wasn't allowed in the hot tub).  It was a welcome three-day procrastination from getting back to the grind in NYC and gearing up for regular life again now that the holidays are over.  We ate and drank well the entire weekend, by both combining efforts at the chalet and hitting a few favorite local haunts that we love to visit when we are up that way.  Both restaurants can be found in a nearby town, Phoenicia, NY, a quaint and tiny town nestled in the mountains full of cute and hip spots and colorful locals.

One spot we love is a quirky combo of a place called The Sportsman's Alamo on one side (great California-style Mexican) and Brio's (homemade, fresh Italian) on the other side.  They are two restaurants that share a kitchen and allow you to order off either menu regardless of which side you have chosen to dine.  Friday night after we arrived and unpacked, we headed straight there.  My husband, Will, got his favorite menu item, which is incidentally the only thing he has ever gotten there.  His pepperoni, onion, and green pepper calzone with fresh mozzarella and ricotta is the only thing he even considers when coming. I enjoyed my chipotle shrimp with a huge serving of fresh sauteed spinach as much as I did the the Chilean Cabernet.  I was so immersed in my great meal, I can't tell you what our hosts got.  Probably something delicious. 

For our favorite Catskills breakfast spot we hit up Sweet Sue's Saturday morning, which has the most diverse and incredible pancake menu this side of the Hudson, as well as great coffee, outstanding house-baked breads and muffins, and just exceptional all-around brunch food. At our table, we had the biggest 1" thick pancakes I've ever seen.  They never cease to amaze me.  One order of blueberry and one order of chocolate chip for the boys.  Two Greek omelettes for the girls and assorted sausage--handmade turkey sausage (the size of a hamburger!), classic beef/pork, and veggie sausage, as well.  Bottomless cups of coffee rounded things out and we had to roll ourselves to the car.

The Porn Horns kicking back ready for another eating session.

Our hostess made two incredible lasagnas that night with a beautiful salad and we had flourless chocolate cake for dessert. On Sunday morning, she whipped up some lovely broccoli quiches without flinching, despite the fact that we were up late boozing in the hot tub.  We ate assorted appetizers the entire time including quinoa tabouli with whole wheat flatbread, spinach artichoke dip (you know the one), local Hudson Valley tomato-basil cheddar cheese, the hostess' own marinated antipasti, semolina bread with olive oil and balsamic, and plenty of wine.  I won't tell how much. Yep, we know how to do it.  Now for that New Year's scale-back on the gooey food and gluttony.

The chalet kitchen was up and running the whole time.

Below is my favorite part of our huge appetizer spread.  It was simple and delicious and my part-Italian hostess demonstrated delicious Italian simplicity by her choices of antipasti and pepper-marinating.  It is the way to go for a light and delicious appetizer selection.  

Hostess Antipasti Platter

1 6 oz jar roasted red peppers

1 clove garlic, finely minced

dash of dried oregano

dash of sea salt and freshly ground pepper

1 T+1/4 cup extra-virgin olive oil

1 cup oil-cured black olives

1 loaf really fresh Italian bread

1 t balsamic vinegar

Italian or Italian-inspired cheese (such as above mentioned 'Hudson valley-made tomato basil cheddar')

Drain the peppers and slice into thin strips or rings and transfer to a small bowl.  Add minced garlic, oregano, salt, pepper, and a tablespoon of good olive oil.  Toss together and let marinate.  Refrigerate if you are making this well in advance (and you should!  It gets better the longer it marinates.)

When you are getting ready to serve, warm the bread in a hot oven and set up the platter.  Combine the remaining 1/4 cup olive oil with the balsamic and a pinch of salt and pepper and put in a tiny dipping bowl.  Slice cheese into 1/4" thick squares or triangles, whatever makes sense for the cheese.  

Arrange cheese, olives, oil, sliced bread, and marinated roasted peppers on a platter.  It is simple to do and marvelous to taste. 

Nouveau Spinach and Artichoke Dip

A Merry Christmas Hors d'oeuvre for a Merry Christmas Eve

Uh-oh.  Is tomorrow Christmas Eve?  It comes fast, doesn't it?  Well, if you are in need of a quick appetizer or hors d'ouevre.  Here is some inspiration and what I am bringing to our family's Christmas celebration.
Based on classic artichoke dip, I added fresh spinach chiffonade, and replaced the traditional jarred mayo with slow cooked onions-turned into an onion-y roux, a bit of plain organic yogurt, and a bit of flax/olive oil veganaise.  Not too shabby. The yogurt and Veganaise cuts the fat a bit since it's already so rich and the yogurt adds a good tang.  You could just go with regular or light mayo if you don't have the other stuff on hand.  Garnish with some festive spicy roasted mini peppers, sliced green olives with pimientos or some bright red paprika.  Whatever you have on hand!  Merry Christmas! 

my mise

Nouveau Spinach and Artichoke Dip

3 T butter+2 T extra-virgin olive oil

1 medium onion, thinly sliced

1/2 t sea salt

freshly ground pepper

1/2 t minced garlic

2 T unbleached white flour

1/4 cup milk, soymilk, or almond milk

1/4 cup plain yogurt

8 cups or so spinach leaves, cut into chiffonade/thin strips

1 can artichoke hearts, drained and roughly chopped

1/2 cup Veganaise or other mayonnaise you wish to use (My favorite is the Flax/Olive Oil Light Veganaise)

1/2 cup grated parmigiano reggiano cheese+1/4 cup for the top

Garnish (red pepper strips, paprika, olives?)

Cocktail pumpernickel ryes, Beer Bread, and/or endive for serving.

Melt butter and olive oil in a medium or large pot with a lid.  Add onion and cook on medium-high until just beginning to brown.  Season with salt, pepper, and garlic.  Stir and lower heat.  Cook onion on low, uncovered for 20 minutes or so, stirring occasionally.  When onion is very soft and fragrant and beginning to caramelize, add unbleached white flour and stir to make a roux.  Add milk and yogurt to create a sort of bechamel sauce. Stir over low heat a few minutes until smooth.  Add spinach and gently fold in until leaves wilt down and remove from heat.  Add artichoke hearts, Veganaise, and 1/2 cup grated parmigiano reggiano.

Fold it all together and spread in a small/medium 'oven-to-table'-style baking dish.  Sprinkle the remaining  parmesan cheese on top and arrange your garnish if you want it to get baked too.  I did mine with miniature hot peppers and thought it would be great baked with the spicy flavors permeating part of the dip-yum!  You can cover and store overnight at this point or bake and serve.

Bake, uncovered, at 350 F for 30-50 minutes, depending on depth of your baking dish and if it was refrigerated before going into the oven.  When it's hot, bubbly, and browned at the edges, it's ready to serve.

Warm bread slightly before serving and arrange on a serving plate with endive. 

Cilantro and Cashew Pesto

Halibut Fillets with Cilantro and Cashew pesto

In menu planning, it's easy to accidentally make an entire meal of complex dishes and end up spending forever and ever in the kitchen for one measly meal.  Despite how good it might be, that's usually more time than I have to spend and sometimes regret some of my menu decisions.  A good rule of thumb and way to avoid this food-lovers' trap is to choose one enticing, possibly time-consuming dish and fill in the rest of the meal's menu with simple dishes.  This doesn't have to mean boring dishes so get those assumptions out of your head. Repeating seasonings, ingredients, or ready made condiments into the steamed veggies or grilled fish can make everything on the table super-tasty without all the extra toil.

With my obvious love of ethnic dishes, this can be hard for me.  I end up finding myself in a three-recipe kitchen disaster more often than I would like to admit.  I don't use a ton of recipes, but try to experiment and add to my repertoire regularly, hence the three-recipe disaster.  If this happens to you, too, here are some thoughts on that and maybe a solution.  Say, you really want to try a traditional Asian recipe you came across or something from your awesome Mexican cookbook or whatever it is and feel that the other dishes in the meal must be traditional and exotic as well to go together.  Not always so!  What I like to do is fill in the menu with coordinating seasonings and very simple preparation to make exciting meals from scratch without feeling like a slave to the kitchen.

This particular Cilantro and Cashew Pesto came about when I was making a rice noodles and veggie stir-fry with peanuts and lime for a client.  With limited time scheduled, I had to make the meal work without it making me run behind.  They love halibut.  I had cilantro.  There were nuts galore in the pantry and assorted Asian condiments in the upstairs fridge.  I thought it sounded just like the makins' for a Thai-inspired cilantro and cashew pesto-coated fish fillet.  It turned out wonderfully and paired nicely with the noodles.

Try this pesto on veggies, fish, chicken, tofu, or beef.  I think it would be decadent on shrimp or scallops as an entree or an appetizer.

Cilantro and Cashew Pesto

2 T freshly minced ginger
1 T freshly minced garlic
3 t green curry paste
2 c packed cilantro leaves
1/2 t sea salt
Juice of 1/2 lime
1/2 c roasted cashews
1 t rice wine vinegar
1/2 t Sriracha hot sauce
2 T fragrant peanut oil (or olive oil if you don't have any)


Combine it all in the food processor and run until mixture is uniform, stopping to scrape down the sides periodically at first.  Taste and adjust seasoning.  This will store in the fridge for about 10 days and freezes well.

Curried Pumpkin Bruschetta

Pumpkins in all colors!

It's that time of year again.  Pumpkin carving, autumn foods abound and a new winter squash idea is always useful.  Last night we went to our annual pumpkin carving party.  Every year we roast the seeds and also roast the pumpkin chunks that are popped out to snack on after the carving segment of the night.  This year I had tons of odds and ends to bring over for hors d'oeuvres since I had a busy cooking week and also had a photo shoot on Friday.  It was a last minute thought that turned out to be my favorite recipe of the season.

This year we did the seeds with butter and sea salt!

The inspiration here?  Pumpkin chunks and leftovers.  The result?  Curried  Pumpkin Bruschetta!  Utilizing extra bread, Indian-style pickled red onions from my last Indian food marathon, a dot of creme fraiche, and an even tinier dot of hot Indian chutney that our friend's grandmother sends us from India.  They were really beautiful and really, really tasty.  Unfortunately, no one captured them on camera in time then POOF they were gone.  A good sign, no?

Here is what I did.

Curried Pumpkin Bruschetta

about 2 cups pumpkin chunks, skin sliced off and pumpkin diced into medium-dice (about 1/3" chunks)
2 T extra-virgin olive oil
1 t honey

1/2 t ground cumin
1 t garam masala
1/4 t ground cinnamon
little dash of cayenne pepper
generous dash sea salt
freshly ground black pepper

1/2 ficelle or a few good bakery breadsticks sliced into 1/2" rounds
20 or so chunks pickled red onion (see below)
a few tablespoons creme fraiche (or plain yogurt)
Indian hot sauce or hot chutney

Preheat oven to 400 F.
Toss pumpkin chunks in a bowl with olive oil, honey, spices, salt, and pepper.  Spread out on a baking sheet and roast 20-30 minutes or until tender and slightly browned.

Arrange ficelle slices on a serving platter.  Mound about a tablespoon of roasted pumpkin chunks on each round.  You can smash the diced pumpkin together just a little so they stick a bit and stay on the bread.

Neatly top with a chunk of pickled onion, dot with creme fraiche, then put a tiny dot of hot chutney on top of the creme fraiche and serve!

Note for the pickled red onions:  I had them in my fridge and they work beautifully, but you could use small chunks of raw onion or follow these general instructions.

Simmer a diced red onion with vinegar, sugar/honey, a little salt, 1/2 jalapeno, and ginger matchsticks.  Cover and chill.

Nantucket-style Smoked Bluefish Pate

My Perfect Summer Appetizer

Well, the dog days of summer are upon us.  As usual, I don't feel like I have accomplished as much as I would like, nor do I feel like I have done all the summer-y fun activities that I had dreamed of for all those long, cold months.  It has been a fun one and a very busy one, too!  Since June, I have made it to Los Angeles, Atlantic City, the Ozark mountains/Tablerock Lake in Missouri, and spent a week on Cape Cod.  Not too shabby, I know. As far as local fun goes,  I have sunbathed on Rockaway Beach, picnic-ed in McCarren Park many times,  tinkered at flea markets, and eaten my way through farmer's markets.   On Thursday, I will have my annual trek to Coney Island.  We have a wedding in the Hudson Valley the following weekend, then Poof!  Summer will be over in the blink of an eye.

Summer Relaxation!

 It has been a season of relaxing, organizing, and regrouping a bit from a very busy few months previous.  In a few weeks I might just start getting bored so maybe the promise of fall isn't necessarily a bad thing.  I'm gathering my wits and brainstorming new menus...but not too much yet, don't worry.  I have a week and a half left of this glorious season and intend to enjoy it.

The family fishermen at work

Last week during our annual week on Cape Cod, the fishermen in our family caught some bluefish on their chartered fishing trip.  I long ago lost interest in trying to make those little buggers palatable with just basic ingredients and a grill, but they brought a few home anyway.  Luckily, a friend of the family offered to fix them up by smoking the fillets in a backyard smoker.  Thank goodness for that!  As far as I am concerned smoked bluefish is the one and only way to eat them.  Here is my recipe for smoked bluefish pate.  It's a Nantucket tradition and everyone has a slightly different variation. Here is mine--simple and elegant.  It doesn't need many ingredients because the oily, rich fish and smoky fragrance stand tall all on their own!

Nantucket-style Smoked Bluefish Pate

If you don't have freshly smoked bluefish available, you could substitute a hearty wood-smoked salmon (the cooked kind, not lox)

1 smoked bluefish, crumbled and carefully picked through for bones, scales, and skin
3 T capers
1 small clove garlic, minced
1/4 cup chopped onion
1 T flavorful mustard (Dijon, Swedish, or grainy)
1/3 cup mayonnaise

In a food processor, combine fish, capers, garlic, and onion.  Pulse until uniform and large chunks have broken down.  Add mustard and mayo to bring it together.  Taste for seasoning.

Spread on a baguette slices with coarsely ground black pepper and maybe some cucumber matchsticks.  Enjoy this hearty New England summer flavor!

Pissaladiere

It's Thursday again.  An always busy day, but also often the signal that my week of marketing, planning, menu changes, cooking, and clean-ups is coming to a close (unless, of course, I was insane enough to book weekend parties). Once I sum up the week in invoices, totals and laundry, then the next few days are all mine.  To end each week, I always take some time go over the next week's schedule and plan out menus to try and  fulfill each client's wishes for the following week.  I email them out to each client and then just call it quits for a few days. After three parties and four "stock the fridge" sessions in three days (or something like that), you would think my plans would be really simple for the next week.

In reality, though, when I over-book myself, I begin to plan more and more ambitious and creativity-required menus and dishes, including new recipes that I have no idea about or haven't a clue what the results will be. It is truly frightening to show up to a three-course dinner party for 12 without having even read the dessert recipe yet.  I guess I really like living on the edge.

I'm not sure why I do it.  Maybe to keep myself entertained or maybe I get cocky about how fast I can make a nice crudites on the fly while cooking off 16 Filets, then leaving and starting all over again somewhere else numerous times in a day.

Probably what happens, though, is that while doing the end of the week planning,  in retrospect I think to myself, that wasn't so bad and so then plan another week of challenging and confusing menus where I  must rise to the occasion and accommodate my own high maintenence menus once again.  It's what I do and I do it to myself so I won't complain.  Without working in a "real" kitchen, maybe the insanity of it all keeps me feeling connected to the restaurant folks. Some really great food comes out of these off-the-cuff sort of menus and I find that the frantic prep sessions often turn out the best recipes.

Ever since I was in culinary school, I have fantasized about whipping up a Pissaladiere, which is a French pizza-savory tart type of thing.  It is traditionally made with caramelized onions, anchovies, and French oil-cured olives.  I LOVE it, but until yesterday have never gotten around to actually making one.  I was hired to cook for a party in honor of and to raise campaign funds for the governer of Maine.  It was a simple wine and hors d'ouevre event where the governer would be speaking.  What better time to fulfill a food fantasy and try something brand new that I have never made before?  Ha.  Well, all went well and thanks to Ina Garten, I printed off a perfect recipe for pissaladiere.  It was gorgeous, lovely, and beautiful and I highly recommend making one to munch on this weekend.

While the party was going on, the kids were in the kitchen and they loved this, too! If you have adventurous eaters at home, they will make this disappear, so better go ahead and make two.

The recipe I used is from Barefoot in Paris, by Ina Garten.  Hers is a classic, traditional pissaladiere, but I added some freshly grilled artichokes from Citarella.  I thought it would be a nice seasonal adjustment that would accommodate more palettes.  Here it is.  Don't be put off because it uses a yeasted crust.  It's very simple and very fast.  Really, you should make it. 

Pissaladiere

adapted from Barefoot in Paris, by Ina Garten

makes two 10"x15" pissaladieres

For onion topping (halve this to just make one):
1/2 cup good oliveoil, plus extra for brushing
4 pounds yellow onions, halved and sliced 1/4" thick
2 tablespoon fresh thyme leaves
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 whole cloves garlic

For the dough:
1 1/4 cups warm water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all purpose flour, plus extra for kneading
2 teaspoons kosher salt

To assemble:
Cornmeal, for baking
12-18 anchovy fillets (and/or 3-5 large grilled artichoke bottoms, thinly sliced)
12 French black olives, preferable oil-cured, pitted (I halved mine)

DIRECTIONS
For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned.  Toss the onions from time to time.  After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.

Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook.  (If the bowl, is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed.  While mixing, add 1 more cup of flour or just enough to make a soft dough.  Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl.  When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times.  It should be smooth and elastic.  Place the dough in a a well-oiled bowl and turn it to cover lightly with oil.  Cover the bowl with a damp kitchen towel.  Allow tho rest at room temperature for 30 minutes.

Preheat the oven to 450 degrees F.

Divide the dough into 2 equal parts, rolling each one into a smooth ball.  If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel.  Allow the dough to rest for 10 minutes.  (If you're making just one and not using the other dough, wrap it well and refrigerate or freeze it for the next time.)  Roll the dough lightly with a rolling pin, then stretch it to a 10"x15" rectangle and place it on a baking sheet that is sprinkled with yellow cornmeal.

If the onions are very oily, you can drain them in a mesh strainer for a few minutes before you move on to the next step
.
Spoon the onion topping onto the dough, leaving a 3/4" border all around.  Artfully arrange the artichokes or anchovies and olives on top, brush the edge of the dough  with olive oil, and bake for 15 minutes, or until the crust is crisp.  Serve hot on a cutting board.

It is so good.

Quinoa Tabbouleh

 Quinoa Tabbouleh can be made elegant with careful vegetable cuts and nice plating!

Tabbouleh is one of my favorite things to have hanging around for quick meals and snacks.  It is also really popular with many of my clients so I find myself making it a lot.  Tabbouleh is a Middle-eastern grain salad that is super simple.  It has chopped cucumber, tomato, onion, fresh parsley, sometimes mint, lots of freshly squeezed lemon juice, and olive oil.  Traditionally  tabbouleh is made with bulgur, which is toasted cracked wheat, a really delicious, nutty ingredient for grain salads.  Another grain that works great for tabbouleh is quinoa, a gluten-free, high protein heirloom grain.

Tabbouleh is fantastic served with traditional fresh pita, but sometimes I like to make baked pita chips or, for my clients who don't eat gluten, I make chips in the oven from sprouted grain tortillas.  Tabbouleh makes a great side dish, lunch entree, snack, or can be a nice appetizer when served with pita, olives, and hummus.

Here is my latest version of quinoa tabbouleh!

Quinoa Tabbouleh

1 cup quinoa

2 cups water

1/2 tsp sea salt

1 1/2 cups diced cucumber

1 1/2 cups diced tomato

1 bunch parsley, washed and chopped

1/2 cup finely chopped mint (opt.)

1/2 cup diced onion

1 large clove garlic, finely minced

1/2 cup extra-virgin olive oil

1/2-3/4 cup freshly squeezed lemon juice

sea salt to taste

freshly ground black pepper

Rinse the quinoa in a mesh strainer, drain, and transfer to a pot.  Cook over medium heat 3-5 minutes, stirring constantly, until quinoa is dry, fragrant, and just beginning to toast.  Immediately add 2 cups water and 1/2 teaspoon sea salt.  Bring to a boil on high, then reduce heat to low, cover, and let cook for 15 minutes, or until water is absorbed.  When quinoa is cooked, remove lid and let cool to about room temperature.

While quinoa cooks, chop your veggies.

In a large mixing bowl, combine cucumber, tomato, parsley, mint, and onion.  In a smaller bowl, whisk together garlic, olive oil, lemon, salt, and pepper.  

When quinoa is cool, transfer to the bowl of veggies.  Toss together and dress it using all of the dressing.

Serve room temperature or cool.

Roasted Artichoke Pesto Bruschetta with Creme Fraiche and Chives

Tissue Paper and Baby Sock Flowers for the Shower

Well, it was a fun-filled weekend with the warm weather and busy-ness of our trip to CT! We celebrated birthdays, had a baby shower for my lovely sis-in-law, celebrated Easter, and visited with an old friend. It was a blast and the shower was a success! We offered a homemade, seasonal hors d'oeuvres for guests to munch on arrival and it turned out great!

Featuring my favorite spring vegetable, the artichoke, I made it in advance and had no problem setting it up quickly. This would be a great snack, soup accompaniment, hors d'oeuvre, or potluck addition, so try it out and don't eat it all before the guests arrive!

Roasted Artichoke Pesto Bruschetta with Creme Fraiche and Chives

6 large artichokes (you can use frozen or canned, but I love them fresh!)
2 juicy lemons
sea salt
freshly ground black pepper
1/4 tsp finely minced garlic (for roasting), plus 1 large clove garlic (for blending into pesto)
extra-virgin olive oil

1/2 cup pine nuts
1/2 cup parmigiano reggiano, chopped into chunks or smallish pieces
1/2 tsp sea salt
1/4 cup extra-virgin olive oil
2 T freshly squeezed lemon juice
1/2 tsp dried oregano

1 fresh baguette, sliced into 1/3" thick slices
chives and creme fraiche for garnish



FOR THE PESTO:

Preheat oven to 375 degrees.

Cut 1/4 inch from the top of one artichoke, then slice away the tough leaves. Scoop the scary hairy stuff from the center and squeeze with lemon juice and a pinch of sea salt. Transfer them to a baking sheet. Continue with remaining artichokes. Be sure to do each artichoke individually and get lemon juice on it asap--they oxidize and turn a scary brownish color quickly.

When they are all prepped, add freshly ground black pepper, garlic, and a dash of extra-virgin olive oil. Rub together and distribute seasonings with clean hands and roast, uncovered, for 30-40 minutes, until browned and tender. Let cool for a few minutes while you toast the pine nuts, watching them closely.

Toast pine nuts for 5-10 minutes, until just fragrant and beginning to color.

Place artichokes in a food processor with large clove of garlic, toasted pine nuts, parmigiano reggiano, sea salt, lemon juice, and oregano. Blend until smooth. Mixture will have some texture, but just make sure garlic and artichokes are blended. Chill until 2 hours before serving, if you are making it ahead. Otherwise, serve slightly warm or room temp.

TO SERVE

Spread 1-2 Tbsp of pesto onto baguette slices. Dot each piece with 1/4 tsp creme fraiche and a little snip of chives.

Garlicky Tzatziki Sauce

The branches are bare, but the sun comes out every few days!

Happy Spring, Everyone! It's not really cold anymore, but it's not really warm yet either. This time of year is a little confusing as far as eating goes. Salads sound good, but with the rain and the chill in the air, it's a little early to be satisfied grazing on just raw greens. I have been doing some back to basics cooking lately: Plain brown rice, steamed veggies, simple sautes and soups. It's easy, but admittedly gets a little boring. Here's a great tzatziki sauce recipe to help jazz things up without adding a ton of prep time, but adding a ton of flavor!

Indulge in this garlicky Greek classic on warmed flatbread, on leftovers, with grilled or steamed veggies, or as a dip for raw veggies, bread, or kebabs. If you want to get really crazy, get some really nice feta, olives, and bread and you have yourself a feast! Kali Oreksi! (that's kind of like Bon Appetit in Greek)

Tzatziki

1/2 cucumber (preferable organic, if not organic find an unwaxed one because you eat the skin)
6 oz Greek yogurt
3 cloves garlic, grated on a microplane grater (or finely minced)
1/4 cup finely chopped onion (use red for a little color!)
1/2 tsp sea salt
freshly ground black pepper to taste
1 Tbsp freshly chopped mint
1 Tbsp freshly chopped dill
1 Tbsp freshly squeezed lemon juice

A New Year's Hors d'oeuvre Buffet

Let's start planning those New Year's menus, shall we?. If you are planning on having a small group or a big crowd, the easiest, and in my humble opinion, the tastiest way to go is the ever popular hors d'oeuvre buffet. Set them out, walk away, and have time to party at your own party. You may need to refresh some stuff or tidy up the buffet table now and then, but if you are entertaining for New Year's, this is the way to go.

Don't get intimidated by all the intricate homemade hors d'oeuvre recipes out there. Almost anything you can make entree-sized will surely be cuter and fancier if you make them small.

In planning a do-able menu, the key is to have one or two things that can be completed ahead of time, then offer a few easy stationary hors d'oeuvres such as a cheese platter with crackers and sliced baguette. If you want to do a few novelties such as homemade mini crab cakes, canapes, or other homemade hors d'oeuvre that needs last minute attention, then leave yourself time and counter space to do them by getting everything else in the oven or on the table before you deal with them.

If you aren't sure what to serve, don't over-think it. Do an online search for ideas or think of things you have had at other functions. Dig through old recipes and also go to Trader Joe's--they have amazing and inexpensive frozen hors d'oeuvres. You can buy pastry cups, cracker-type cups and/or filo cups and fill them with anything: cheese, sauteed onions, refried beans, tabouli...

Here are some ideas to inspire you.


Dips and Such (easy to make or even easier to buy and garnish)

Creamy Spinach and Artichoke Dip (served with rye bread triangles and Kettle Chips)
Hot Taco Dip (refried beans, cheese, salsa baked, then topped with lettuce and sliced olives and served with tortilla chips)
Hummus, Tabouli, and Pita Chips Platter (garnish with hot peppers and olives)
Tapenade (Roasted Pepper, Olive, Artichoke, or any served with endive)
Pesto (served with sliced baguette)
Baked Wonton Triangles with assorted Asian dipping sauces

Toothpick Hors d'ouvres:

grape tomato half and small chunk of fresh mozzarella
pitted olive and cucumber
sausage slice with a sauteed onion bit
aged cheddar and granny smith apple chunk
pickle slice and smoked gouda cube

Many, many foods are cute and tasty when served on a toothpick!

Finding some delicious frozen hors d'ouevres like spring rolls, brie en croute, baby quiches and tartletts, etc. are a great idea, but adding a homemade hors d'oeuvre or two will really make your hors d'oeuvre buffet memorable. They don't have to be hard, but usually just require some forethought. Here is where it becomes adorable to make regular food in small sizes. People love it and you will be very popular if you give it to them. Here are my current thoughts on the subject.

-mini cheeseburgers or homemade veggie burgers served on baby brioche rolls
-mini grilled cheese sandwiches
-appetizer kebabs (long skewers with just one bite of something at the end: chicken, shrimp, veg, serve with a dipping sauce)
-shrimp in a wonton (a shrimp uncurled on a toothpick, wrapped in a wonton and baked)
-fresh jalapeno poppers
-savory mini muffins (Cheddar Cornbread? Herb and Onion?)
-gourmet mini pizzas (buy the crust dough, make little ones and top them)

Arranging them on a pretty platter with a few purple kale leaves or some radicchio will make them look so elegant.

I always like an awesome cheese plate with one basic (cheddar or gouda?) and a few adventurous cheeses. Maybe a really stinky one like Humboldt Fog and a creamy goat like Bucheron. I also like serving a high quality Greek feta on it's own plate drizzled with olive oil and served with lemon wedges and black pepper.

I do love hors d'oeuvres. It's true. I could live on small bites of flavorful stuff. They're just so good! An hors d'oeuvre buffet is also a fantastic opportunity to try some new foods you wouldn't normally try. Have fun and fill martini glasses with shrimp or even make cucumber lollipops. Maybe put some flowers on the table and you will be set. Farewell to 2009!