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Hors d'oeuvres is a French name Americans use for an assortment of fresh, crisp vegetables, spicy meats, fish, pickes and other tasty tidbits. A canape is an appetizer with a bread or cracker base. Any number of spreads placed on rounds, triangles or squares of bread, a cracker or toast is a canape. Canapes and hors d'oeuvres may be served on the same large tray. All vegetables, carrot sticks, celery curls, artichoke hearts should be crispy cold. Mint, capers, tiny pearl onions, parsley and watercress make suitable garnishes.
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Peperonata
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Have you noticed the brightly colored bell peppers in the market lately? They're glorious. Here's a quick and easy recipe for Italian peperonata, or fried peppers, with onions, fresh plum tomatoes, garlic, and basil. This is one of those "I almost ate the whole batch" dishes, only reluctantly shared with my parents who agreed they were terrific. Peperonata recipes come in many versions; some get cooked a good long time, some get cooked with potatoes, or without tomatoes. This dish is certainly open-for-improvisation. Rather than cooking the peppers until they were stew-like, we opted for a light sauté so there is still some crunch in the vegetables. A perfect side dish for chicken or fish, great on bread, and great on its own too. Continue reading "Peperonata" »
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Stir Fry Ginger Beef
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The trick to a good stir-fry is working with a very hot, relatively stick-free pan. I say relatively stick-free because you don't want one of those stick-free pans with the coating that peels off, but say more like a well-seasoned wok or a cast iron frying pan. Hard anodized aluminum will work too, as its surface is bonded into the pan and can take high temperature cooking. Cooking on high heat allows you to get a good sear on the meat and vegetables without overcooking them. Continue reading "Stir Fry Ginger Beef" »
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Basil Vinaigrette
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Have extra basil in your garden right now? Here's a quick and easy vinaigrette dressing you can make with it that you can use not only as a salad dressing, but also as a sauce for fish, chicken, potatoes, tomatoes, or white beans. Here's an idea, use this dressing with some chopped fresh tomatoes and drained canned garbanzo beans. Presto jammo, instant basil-y bean salad. Enjoy. Continue reading "Basil Vinaigrette" »
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Melon Sorbet
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Please welcome Garrett McCord, who came by the other day to make these melon sorbets. So good! Refreshing on a hot summer day. ~Elise Melons are one of those rare ingredients that are practically perfect as is. While they do take well to being tarted up a bit (maybe a light dusting of salt, few lashings of lemon juice, or some chopped mint), they certainly don't need to be overdressed. No, with melons like cantaloupe and honeydew you want to preserve and highlight their sweet, musky flavors. Continue reading "Melon Sorbet" »
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Curried Ground Turkey with Potatoes
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Ground turkey has to be one of my favorite meats to work with. It's lean, takes to spices well, and is relatively inexpensive. We were brainstorming ideas for something that would use ground turkey, potatoes, and onions the other day and were inspired by a classical Indian dish called "Aloo Keema", made with minced meat (most often chicken, beef, or lamb), potatoes, and Indian spices like garam masala and turmeric. Our ground turkey version was delightful, warmly spicy and satisfying. Made for great leftovers too. Feel free to play around with the spices. If I didn't have garam masala in my pantry I would have used some curry powder and maybe a little cardamom. Not that that's a substitution, it's just that the idea is not to complicate things too much, but to work with what you have, and note that "curry" is broadly defined. Continue reading "Curried Ground Turkey with Potatoes" »
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