starters

noshes and nibbles.

bacon wrapped, cheese filled figs

10/14/2010 | 10 Comments | Topics: starters

This was the year that I fell in love with figs. I made mixed fig jam, roasted grape balsamic and fig chutney, cinnamon fig jam and cheese-stuffed figs wrapped in bacon. Figs are the reason I have a little gathering of jars on my shelf—full of many different types of preserves (from figs to apple thyme jelly to spicy red pepper jelly…). Dried figs—just one or two—are… [more]

Eggplant Bites w/Red Sauce

07/17/2010 | 9 Comments | Topics: Italian food, starters, vegetables

Bites, nibbles, crumbly blobs of Parmesan and breadcrumbs on small pieces of eggplant. This experiment made at least a dozen rounds in my kitchen before reaching this blog. It sounded good, but unless I took out duck-tape, the ‘breading’ had no inclination whatsoever to actually stick to the eggplant. I tried egg whites and whole eggs, small sized eggplant and eggplant cakes. The taste profile worked: it is a… [more]

stuffed tomatoes.

06/14/2010 | 9 Comments | Topics: starters

Talk of tomatoes. chitter, chatter, chatty-chat-chat. Whisper, buzz, tweet and twitter. Giggle, gossip, pass the docket. Call me, tell me, ring me, text it. Talk, talk, talk, chitter-chat-twit. Hhhmmmmm—ever want to just put a sock in it? … or a pile of breadcrumbs, pine nuts and Parmesan. That would work too. Sometimes it is worth putting a sock it in. I mean, I am ALL for riveting dinner conversation, and… [more]

What to do with a jar of fig spread.

05/05/2010 | 8 Comments | Topics: food spotlight, salad, starters

(No, this is not a photo of a jar of fig spread. But it is involved with what to do with a jar of fig spread, so keep reading). I finally bought a jar of fig spread. I have seen jars of fig spread, staring me down from the store shelf, daring me to try it. Daring me to see if I was as clever as it was poised. Could… [more]

Easy eggplant appetizer

04/05/2010 | 6 Comments | Topics: Italian food, starters, vegetables

The containers are critical. You need containers that are no larger than the slices of eggplant being layered. The eggplant is both the bottom and ‘lid’ layer. I used fresh tomatoes, but I also made it successfully with really yummy jarred tomatoes. The sky is the limit: look in your fridge for the little bits of vegetables remaining. Who is congregating in your veggie drawer? Grill or saute the… [more]

Tuscan white bean spread

03/10/2010 | 15 Comments | Topics: Italian food, starters

I find ‘white bean spread’ to be a spy-cover for what it really is: roasted garlic spread (at least—my version of it). It is so common in trattorias and osterias all around Tuscany and greater Italy, to find a mix of bruschetta or crostini on the menu. In Tuscany we frequently run into these crostini toppers: liver spread, tomatoes, lard with or without honey, olive paste, ricotta, and very frequently:… [more]

Assembly only: appetizer with pesto, pine nuts, goat cheese

02/09/2010 | 9 Comments | Topics: starters

How fun! I thought I had already posted this ‘easy app.’ My sister in law brought it to a holiday party and all it took was a bowl of crackers for this appetizer to gain notoriety among guests. Not much to say (this, coming from the talker?!); all you need is goat cheese (room temperature, spread onto plate), pesto (make your own or buy your favorite) and lightly… [more]

Asian fare: spring onion pancakes

02/17/2009 | 4 Comments | Topics: culinary school, starters

I am taking Asian cuisine this quarter. It is not my usual fare—though I enjoy the flavors and am intrigued by the many tastes. In fact, I had a choice of a handful of different classes and effectively made myself take Asian: just for exposure sake. Asian cookery is known for its different techniques and emphasis on texture; it is often quite counter to what is ‘classic’—aka French—cuisine. Some… [more]

Aunt Vicki's Cheese Ball Appetizer

01/16/2009 | 4 Comments | Topics: holidays, people to see, starters

If you know Aunt Vicki—or are my extended family— then you know exactly what cheese ball I am talking about. We grew up with this appetizer at holiday after holiday party. Christmas primarily. It was its own icon; Aunt Vicki would show up looking splendid, out dressing us all (some have it, some don’t…. she does), and with her came THE cheese ball appetizer. Now when I was 6 or… [more]

quick appetizer—of the restaurant variety

09/29/2008 | 3 Comments | Topics: starters

I don’ t know if you have noticed but it seems cheese plates are taking their place on menus everywhere. They show up in the starting line and at the finish—whether you are tasting a flight of wines or wrapping up a splendid meal. So once in awhile, we embrace the fad, and order ourselves a humble little plate of cheese. Often part of the fun is selecting a few… [more]