The Literate Chef

Archive for the ‘Appetizers’ Category

Roasted Figs with Tallegio and Prosciutto*

In Appetizers, Recipes on November 16, 2013 at 4:57 PM

Roasted Figs with Tallegio & Prosciutto

Roasted Figs with Tallegio & Prosciutto

We discovered some beautiful fresh figs in the supermarket a few weeks ago and I had the desire to make an appetizer that I hadn’t made in almost a decade. I basically remembered what to do, but to insure that I didn’t leave out any vital ingredient, I searched high and low for my recipe. I found it and was amazed to see that it was dated June 2004. How the time flies when you aren’t paying attention. So don’t let this opportunity escape you, run out now and hunt down some fresh figs, before they disappear for about 7 or 8 months, and treat yourself and your guests to this delicious combination.

Preparation time about 45 minutes, Serves 6)

Ingredients:

18 fresh figs at room temperature, (preferably the black variety)
1 lb. of ripened Tallegio, softened at room temperature
1 lb. of Prosciutto di Parma
Extra Virgin Olive Oil
Balsamic Glaze for drizzling

Procedure:

1. Pre-heat oven to 400 degrees.
2. Wash & dry the figs.
3. Remove stems and slice each fig in half lengthwise.

Halved Figs

Halved Figs

4. Slice the cheese into 36 pieces, each about the same size as the fig halves.
5. Wrap a slice of Prosciutto around each fig half and cheese.
6. Place the wrapped fig halves on a cookie sheet, and lightly drizzle olive oil on each.
7. Place cookie sheet in the middle of the oven and roast for between 6 to 8 minutes.

Serve with Balsamic Glaze for drizzling for who desire it.

*Adapted from at an appetizer served at Jarnac Restaurant (now sadly closed) in Greenwich Village, with compliments to Chef Maryann Terillo.

Web-Logo

Piscatorial Perfection – Blackened Swordfish with Lime – Cilantro Marinade

In Appetizers, Fish, Recipes, Seafood on July 10, 2013 at 5:29 PM

Swordfish hors d'oeuvres

Swordfish hors d’oeuvres

The local fishmonger was featuring freshly harpooned swordfish yesterday, and I decided to serve it as an appetizer for family and friends. Having grilled swordfish before, both blackened and not, marinated and not, I thought I would try a combination of both techniques, but with the marinade at the end rather than before grilling. This recipe produced about 14 pieces, which were artfully  served with spiky toothpicks in homage to the lost sword (?). It was a big hit with all of the fish lovers; next time 2 lbs. and double the recipe. Other thoughts: Sliced and served on pumpernickel with a piece of red onion? Shredded and mixed with farfalle in a macaroni salad?

Ingredients:

1 lb. piece of Swordfish Steak, about 1 inch thick
2 tbsps. extra virgin olive oil
Blackening Powder a/k/a Cajun Seasoning
Juice of two freshly squeezed limes
1 tbsp. chopped fresh cilantro

Preparation:

  1. Heat gas grill on high.
  2. While the grill is heating, coat one side of the swordfish with 1 tbsp. of the olive oil, sprinkle liberally with blackening powder, turn fish and repeat.
  3. Place fish on pre-heated grill and cook for 9 minutes, turn and cook an additional 8 minutes.
  4. Remove fish from grill and let cool for about 15 minutes
  5. When cooled, gently cut into 1 inch cubes with a very sharp knife.
  6. Pour lime juice over the cubes and mix well.
  7. Add cilantro and mix well again
  8. Refrigerate for 1 hour before serving.

Web-Logo

Yellow Gazpacho

In Appetizers, Recipes, Soups, Vegetarian Meals on June 22, 2013 at 1:16 PM

Yellow Gazpacho

Makes 1 quart – Active preparation time 20 minutes – Chill in refrigerator before serving

Ingredients:

6 Small Yellow Tomatoes, about 1 lb.
1 Yellow Pepper, about 8 oz.
1 Mango
1 Jalapeño Pepper
1 Cucumber
2 Tbsps. Champagne Vinegar

Procedure:

1. Finely chop the tomatoes, add to blender.
2. Cut yellow pepper in half, remove and discard seeds, finely chop and add to blender.
3. Peel and finely chop mango and add to blender.
4. Pulse chop blender for 15 seconds, stir well and repeat until ingredients blend into a thick consistency.
5. Cut Jalapeño in half, carefully remove and discard seeds, finely chop and add to blender.
6. Pulse chop for 15 seconds.
7. Peel and finely chop cucumber, add to blender and pulse chop for 15 seconds.
8. Add Champagne Vinegar to blender and blend for 15 seconds.
9. Refrigerate Gazpacho and serve cold.

Please see At The Farmers Market.

Today's Lunch

For a wine pairing that nicely compliments this gazpacho, consider a Rosé, as suggested by bottlenotes at epicurious.com

Web-Logo

Marinated Roasted Tomatoes

In Appetizers, Pasta, Recipes, Vegetables on October 14, 2012 at 10:35 AM

                                                           

Roasted Tomatoes Marinating in a 1 quart Mason Jar

       (Makes about 1 quart: 15 minutes preparation, 1 hour roasting, 2 weeks marinating)
Ingredients:

12 ripe plum tomatoes, about 3 lbs.
Extra Virgin Olive Oil for drizzling and for marinating
Sea Salt or Kosher Salt, about 2 tsps.
1 small head of garlic, about 10 cloves sliced thin
1 cup fresh basil, chopped
2 tbsp. fresh oregano, chopped

Special Needs: Parchment Paper and a 1 quart Mason Jar

Procedure:

1.    Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.
2.    Slice off and discard the stem ends of the tomatoes. Cut the tomatoes in half, lengthwise.
3.    Arrange the tomato halves on the parchment paper, skin side down and drizzle each lightly with olive oil. Sprinkle Sea Salt or Kosher Salt over each half.

Roasting the Tomatoes: Second Step-Skin side up

4.    Place baking sheet on top rack of the oven and roast for 30 minutes.
5.    Turn each tomato over and roast, skin side up, for an additional 30 minutes.
6.    Remove tomatoes and any liquid to a large bowl, add the garlic, and let cool.
7.    Add the basil and oregano, mix well, transfer to a 1 quart jar and cover with about ½ inch of olive oil, stir well. The olive oil will tend to disperse throughout the jar, so make sure there is always about ½ inch on the top.
8.    Cover tightly and let marinate at room temperature overnight, then refrigerate.
9.    Let marinate in the refrigerator for 2 weeks or more. Stir every few days, taking care to always leave about ½ inch of olive oil on the top, as a protective layer.

Serve at room temperature as an appetizer on Italian bread toasts,

Served as an appetizer on Italian Toasts

or serve at room temperature over spaghetti or angel hair pasta.

Marinated Roasted Tomatoes served over Pasta

Please see: Discoveries at The Shore

Hot Artichoke Dip

In Appetizers, Recipes on February 25, 2012 at 12:48 PM

Hot Artichoke Dip

(Active preparation time 45 minutes + 30 minutes cooking time in oven)

Ingredients:

2 Cans of Cento Artichoke Bottoms (Net Wt. 14 oz.) packed in water (7 to 9 per can)
6 tbsp. unsalted butter
½ cup thinly sliced leeks, about 1/2 leek
4 oz. dry white wine
½ lb. Imported Gruyere, 2 cups shredded
Salt & black pepper to taste
1/8 tsp. Cayenne Pepper

Preparation:

1.    Pre-heat oven to 350 degrees.
2.    Drain the artichokes, place them in a food processor, and pulse chop for about 10 or 12 pulses. It should produce about 3 cups. Set aside.
3.    Melt the butter in a small sauté pan on medium-low heat. Raise heat to medium, add the leeks and sauté until translucent, do not brown; then add the artichokes, season with salt and pepper to taste, and cook, stirring frequently, for about 6 to 8 minutes. Remove from the pan and set aside.
4.    Add the wine and bring to boil, reduce heat to medium-low and slowly add the cheese, stirring constantly until melted. Shut the heat and add back the artichoke – leek combination.
5.    Turn heat to medium –low, add the cayenne pepper and stir and cook for several minutes until thickened to a consistency similar to that of oatmeal.
6.    Transfer the mixture to a small ramekin or cocotte and bake uncovered in the oven for about 30 minutes until the top is a light golden brown. Remove any excess oil that rises to the top and place under broiler for 2 to 3 minutes to lightly brown.

Serve with lightly toasted thinly sliced pieces of French baguette.

Please see East Side, East Side, All Around the Town

Devils on Horseback

In Appetizers, Recipes on February 25, 2012 at 12:48 PM

Devils on Horseback

(As adapted from Freemans Restaurant)

Ingredients:

12 prunes, removed from liquid and pitted
¼ lb. creamy Gorgonzola
6 slices of thick-cut bacon, each piece cut in half

Preparation:

1.    Pre-Heat oven to 350 degrees.
2.    Using a small spoon, fill each pitted prune with Gorgonzola cheese, about ½ tsp. of cheese for each.
3.    Wrap each filled prune with a piece of bacon and secure with a toothpick.
4.    Place the wrapped prunes on a baking sheet and bake in the oven for 45 minutes until the bacon is crisped, but not burnt.
5.    Let cool for 5 to 10 minutes and serve warm.

Please see East Side, East Side, All Around the Town

<span>%d</span> bloggers like this: