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Beer Battered Maitake Mushroom With Japanese Tartar Sauce – Recipe

Batter-fried maitake mushrooms with a cross-cultural tartar sauce

Maitake mushrooms are very common and much-loved in Japan. In the US they are often known as Hen of the Woods mushrooms (not to be confused with Chicken of the Woods, which is completely different – or Chicken of the Sea, for that matter). They are an easy …

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Buttermilk Spoonbread (Individual Corn Puddings) – Recipe

If a French souffle moved to Georgia and married a pan of cornbread, their offspring would be this classic Southern spoonbread. Tender, creamy and dead-easy to make, you should have this in your repertoire when you want a side dish for a bowl of vegetarian chili or a mess of collard greens.

You can take this basic recipe …

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Easy Eggplant and Ricotta Rolls with Ajvar (or Tomato Sauce)

These little rolls of roasted eggplant with a ricotta filling and a simple sauce are minimal work and make a satisfying appetizer or side dish.

I sauced mine with ajvar, a mild spread of roasted red peppers that is popular throughout the Balkans. Ajvar is fairly easy to find at gourmet grocery stores (or from …

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Goat Cheese And Fig Buttons?

I don’t really even know what to call these, and I’ll be the first to admit that is one sloppy plate. I was just hell-bent on trying out an idea, and since we have a new baby and aren’t getting much sleep, sometimes all I can do is to try and make an approximation and …

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Summer Vegetarian Antipasto From Leftovers, Odds & Ends

Non-traditional vegetarian antipasto

Is it hot in your house? Don’t feel like cooking? How about a non-traditional, vegetarian antipasto for dinner?

There is something so gracious and gratifying about a big generous platter of the good things from your refrigerator and cabinet, preferably served outdoors with a glass of wine or a cold one.

I can’t explain …

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Iced Lychee With Asian Mignonette Sauce – Recipe

Iced lychee on a bed of ice, with Asian mignonette sauce

Here’s the last of the three lychee amuse bouche (you can see the earlier ones here and here). Sticking again with the idea that peeled and pitted lychee are kind of fleshy and shellfish-like, I made an Asian-twisted mignonette, which a sauce traditionally served with …

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Lychee Tempura With Japanese Pepper Mayo – Recipe

Lychee tempura, with spicy mayo and black sea salt

This is the second in my series of amuse bouche based on fresh lychees. (Here is the first in the series). This one I fried using the small-batch tempura batter from Morimoto: The New Art of Japanese Cooking, and served it with a Togarashi-spiced mayo, black sea …

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