starters

noshes and nibbles.

12 Days of Christmas: 12 Easy Appetizers

12/15/2011 | 2 Comments | Topics: food., holidays, starters

The 12 APPS of CHRISTMAS I recently held a class on appetizers; my challenge was to come up with easy to assemble appetizers that maximize flavor while minimizing time. I probably could have presented half a dozen, but what with the spirit of Christmas I couldn’t help myself: 12 appetizers for the ’12 Days of Christmas.’ (Just click on links to find recipes). Next, I organized them… [more]

how to roast garlic. and why you will want to.

12/01/2011 | 2 Comments | Topics: food spotlight, food., starters

Once you roast garlic you will never go back. It will be something you just have to do once in awhile—if just for the aroma. I roast garlic to put into mashed potatoes, to make Tuscan White Bean Crostini and to tuck onto an appetizer plate next to a wedge of Cambazola. I just said ‘yes’ to teaching a one hour class to a room… [more]

DaVinci Wine Cookbook: page 4 [of 10] ANTIPASTI

10/04/2011 | 4 Comments | Topics: DaVinci Wine, Italian food, starters

THE RECIPES. To fully embrace the Montalbano region (of Chianti): buy some DaVinci Chianti (Trader Joe’s carries it—and many others), then make some of these recipes. And don’t worry if you aren’t used to zucchini flowers, haven’t cooked with rabbit and can’t find wild boar: I’ve got you covered. You can substitute beef for boar, zucchini flowers are easier than you think, and to Italians: eating rabbit is as… [more]

Minted Pea Puree (topper for bruschetta)

02/24/2011 | 2 Comments | Topics: Italian food, starters

I have affection for the term ‘bruschetta plate.’ At many of the Italian restaurants we visited while living in Tuscany, bruschetta was a typical starter to any meal. And sometimes: a meal in and of itself. I paid close attention to the little oil-brushed, garlic-rubbed baguette rounds… and what was smeared on top. Now that I offer private cooking classes—an all-Italian menu being one of them—I have the perfect… [more]

spinach artichoke dip

01/09/2011 | 6 Comments | Topics: starters

Have I really never made this? I made a crab dip once—and loved it. It could be one of those things… where I resist making something so addictive, to cheesy and creamy, only to avoid the inevitable: I will eat it all in one sitting. This ‘problem’ certainly applies to this dip. I knew I would love it, so instead of just making it for my family, I made… [more]

spicy, salty cashews

12/17/2010 | 3 Comments | Topics: starters

I have made this humble little appetizer for years. Think of the restaurants you visit, where they put a little dish of spiced nuts in front of you—compliments of the house. You remember the gesture, the little treat. At home: whether just before a weeknight meal or as a simple way to greet weekend guests, a tray of nuts is a quick way to offer some pre-dinner, complimentary nibbles. Even… [more]

baked brie with fruit and nut topping

12/07/2010 | 8 Comments | Topics: starters

Super easy, colorful and festive! Here is a perfect appetizer to toss together in those last few minutes before the guests arrive. I made this for my pomegranate-inspired dinner party and it was a hit. I assembled the baked brie appetizer, popped it into the oven for 10-15 minutes to warm (350) and served it with a plate of my favorite crackers. Just roughly chop candied pecans (I… [more]

stealing deviled eggs

11/22/2010 | 9 Comments | Topics: snacks, starters

I adore eggs. I like them scrambled, poached, over-easy. I sometimes insert hard-boiled eggs into my boys’ lunch—an extra bag filled with salt and pepper for the tossing. And who doesn’t love deviled eggs? They are brilliant finger-food for a party, perfect for after-school snacking and can be gussied up any which way. I can vaguely remember the first time I tried them. I was four. It was Thanksgiving.… [more]

balsamic fig & kalamata tapenade

11/08/2010 | 4 Comments | Topics: starters

Oh this was a yummy appetizer. And one I made up on the fly! I have been doing more and more of that: making up recipes on the spot. And the problem is, I forget to write them down. I made fantastic fish cakes the other day and we adored them, but when my son Anthony asked me what was in them, I couldn’t recall precise amounts or ingredients.… [more]

Sundried Tomato Dip… or puke?

11/06/2010 | 4 Comments | Topics: starters

I remember the first time I had this dip; my friend was throwing an impromptu dinner party and had a platter with this dip and piles of fresh veggies (she had blanched the asparagus for her fresh vegetable platter, which I remember noticing—and liking). Now, it was my turn: I threw an impromptu Halloween party and added this dip to my list of appetizers. Then I had the idea to… [more]