Category: Appetizers

Hummus

Hummus with celery

Hummus is a great party food. It’s got a lovely, smooth texture and great flavor from the tahini, garlic, lemon, and smoked paprika. It’s perfect any time of the year and is usually liked by all!

Recently I’ve been seeing some recipes that recommend peeling the chickpeas to make a very smooth hummus. After much experimentation, I find this a needless and tedious task. Simply let the food processor run a little longer and you achieve that same silken texture without the bother of peeling each individual chickpea.

Hummus with veggies

Hummus is perfect for a crudité platter or serve with toasted pita chips or mini pita cut in half. It also makes a great sandwich stuffed into a pita with some chopped parsley.

METHOD

Place the chickpeas, tahini, lemon zest and juice, oil, garlic, salt, and smoked paprika in a food processor and purée until smooth, scraping the sides as needed.

Once you think it’s perfectly smooth, scrape the sides again and puree for another 5 seconds.

Serve in a bowl and sprinkle with a drizzle of extra-virgin olive oil and dash of smoked paprika.

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Hummus

Hummus with celery
  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
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Ingredients

1 can (15 ounces) chickpeas, drain, but don’t rinse
2 tablespoons tahini
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 large smashed clove garlic
generous ¼ teaspoon Kosher salt
¼ teaspoon smoked paprika

Garnish
Drizzle of olive oil
Sprinkle of smoked paprika

Instructions

Place the chickpeas, tahini, lemon zest and juice, oil, garlic, salt, and smoked paprika in a food processor and purée until smooth, scraping the sides as needed.

Once you think it’s perfectly smooth, scrape the sides again and puree for another 5 seconds.

Serve in a bowl and sprinkle with a drizzle of extra-virgin olive oil and dash of smoked paprika.

Notes

Recipe doubles well.

Keywords: dip, chickpeas, chickpea dip, snack, spread, Middle Eastern, appetizer

 

Burrata with Warm Eggplant Compote

Burrata with warm eggplant compote and crusty bread

Serve this Burrata with Warm Eggplant Compote as a quick and easy, yet elegant appetizer. It’s as eye appealing as it is delicious!

Burrata means “buttered” in Italian. This cheesy delicacy is made of a mozzarella shell and stuffed with a soft, milky curd that oozes from the center of the cheese. It’s best served at room temperature – the cheese on the outside and inside soften and flavor is maximized. Drizzle with a fine, thick balsamic vinegar, a great foil for the mild cheese.

halved burrata

Typically, mozzarella is served with sliced tomatoes as a caprese salad or other raw ingredients. However, it’s nice to change things up once in a while and this warm eggplant compote is a perfect accompaniment. Even better, the compote can be made the day before and gently reheated before serving.

Eggplant Compote

Cook the seasoned eggplant in hot oil over medium heat until the bottom side turns a golden brown. Turn and continue cooking a few minutes more until that side is golden brown. Stir and continue cooking until the eggplant is done; it offers no resistance when pierced with a fork, but retains its shape. Remove to a plate.

Sauteeing eggplant

Add a little more oil to the pan and toss in the shallots, garlic, and pepper flakes; sweat until the aromatics are soft and translucent, about 2 minutes, scraping up the eggplant tidbits from the bottom of the pan.

Add the tomatoes and raisins and cook over a low flame for 3 minutes. The tomatoes should yield a little, looking a little crinkly, but not mushy.

Return the eggplant to the pan, stir and reheat.

Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both and top with the basil.

Platting Burrata with warm eggplant compote

Serve with warm crusty bread or try our Garlic Bread!

Watch the video here.

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Burrata with Warm Eggplant Compote

Burrata with warm eggplant compote and crusty bread

Serve burrata and eggplant compote as a starter to any meal – it as eye-appealing as it is scrumptious. Accompany with a warm, crusty bread.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
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Ingredients

3 tablespoons olive oil
4 cups ½-inch cube eggplant (~1  pound)
1 ½ teaspoons coarse salt
¼ cup minced shallots
3 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
1 pint cherry tomatoes, halved
¼ cup raisins
¼1/2  cup basil chiffonade
2  large or 4 small burrata, cut the large burrata in half

 Garnish                       

A drizzle of thick balsamic vinegar over the burrata and eggplant compote and top with sliced or whole basil leaves.

Instructions

Heat the olive oil in a large skillet over medium heat.

Season the eggplant with salt and place into the hot oil in a single layer. Don’t stir again until the bottom side of the eggplant begins to turn golden brown, about 3-4 minutes. Lower the heat if the eggplant is browning too quickly.

Turn and continue browning for another 2-3 minutes. Toss the eggplant in the skillet and cook until the eggplant is soft, but still retains its shape.

Remove eggplant to a plate.

Add the shallots, garlic, and pepper flakes and sweat until the shallots are soft and translucent, about 2-3 minutes, scraping up the eggplant tidbits from the bottom of the pan.

Add the tomatoes and raisins, stir to combine and cook over at a gentle simmer for a few minutes or until the tomatoes begin to crinkle a little.

Stir in the eggplant to reheat.

Place one burrata on a salad plate with a scoop of the eggplant compote. Drizzle a thick balsamic vinegar over both, top with the basil.

Notes

Make the day before and gently reheat.

Keywords: burrata, eggplant, compote

Mexican Deviled Eggs

Mexican Deviled Eggs on a platter

I love the smoky flavors and my go to spices for adding that earthy smokiness are ancho and chipotle chilies and smoked paprika. These are the predominant flavors in my Mexican Deviled Eggs, combined these with  lime juice, Mexican oregano and a hint of cumin. The result is a spicy, smoky deviled egg.

Remember, deviled eggs aren’t just party food. Eat them for breakfast or lunch. Do you love egg salad? Instead of stuffing the egg whites, chop them up and blend in with the puréed yolks, add a little more crema or sour cream if it’s too thick, spread on a tortilla, top with some lettuce and tomato and you have a Mexican egg-salad sandwich!

Mexican Deviled Eggs on a platter

See our post/video on making hard-boiled eggs here; or use store-bought hard-cooked eggs to save time.

NOTE: Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Watch the video here.

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Mexican Deviled Eggs

  • Author: Trish Lobenfeld
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 1 dozen 1x
  • Category: Appetizer
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Ingredients

1 tablespoon unsalted butter
2 tablespoons minced shallot (1 small)
2 teaspoons minced cloves garlic (2 cloves)
½ teaspoon coarse salt
½ teaspoon ancho chili powder
½ teaspoon smoked paprika
½ teaspoon dried Mexican oregano
1/8 teaspoon chipotle powder
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated

¼ cup Mexican crema or sour cream
¼ cup chopped queso fresco
1 tablespoon lime juice

Garnish

Shredded queso fresco and/or a cilantro leaf

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots, garlic and salt; sweat for 4 minutes or until the shallots are soft.

Add the ancho chili powder, smoked paprika, oregano and chipotle powder and cook, stirring constantly, until fragrant, 30-40 seconds.

Place the egg yolks, crema/sour cream, queso fresco, lime juice, in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with a pinch of shredded queso fresco and/or a cilantro leaf.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Notes

Queso fresco is a mild, semi-soft Mexican cheese and is available at most major grocery chains.

Keywords: deviled eggs, hard cooked eggs

Shrimp Cocktail with Ancho Chili Sauce

Shrimp cocktail with Ancho Chili Sauce

We’re big fans of shrimp cocktail in our family and love the classic red sauce with enough horseradish to clear out your sinuses. Here’s a variation with a different kind of heat, one you feel in the back of your throat – Shrimp Cocktail with Ancho Chili Sauce.

Yes, you can purchase precooked and cleaned shrimp at most grocery stores and fish mongers, but it’s pretty easy to steam the shrimp yourself. I like to use Old Bay Seasoning, but simply steaming over salty water will yield tasty shrimp.

How to Cook the Shrimp

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle. Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Shrimp cocktail with Ancho Chili Sauce

Place the shrimp in a cold steamer basket and lower into the pan.

Shrimp cocktail with Ancho Chili Sauce

Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Shrimp cocktail with Ancho Chili Sauce

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is compromised.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

Shrimp cocktail with Ancho Chili Sauce

For a large group, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Recipe doubles easily.

Shrimp cocktail with Ancho Chili Sauce

Watch the Shrimp Cocktail with Ancho Chili Sauce here.
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Shrimp Cocktail with Ancho Chili Sauce

Shrimp cocktail with Ancho Chili Sauce
  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 servings 1x
  • Category: Appetizer
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Ingredients

Shrimp

2 tablespoons Old Bay Seasoning
1 pound large cleaned and deveined shrimp (~20 count)

Ancho Chili Sauce

½ cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon ancho chili powder
1/8 teaspoon chipotle powder
2 tablespoons chopped cilantro

Garnish

Cilantro leaves

Instructions

Set up two bowls: a large one filled with ice and cold water and a smaller one set in the middle.

Set the steaming basket aside for now. It’s best to put the shrimp in a cold basket to prevent sticking.

Bring 2 cups cold water to a boil in a medium saucepan. Add the seasonings, cover, and cook for 5 minutes.

Place the shrimp in a cold steamer basket and lower into the pan. Cover and bring the water back to a boil and cook until the shrimp are pink and firm, about 4-8 minutes depending on the size and temperature of the shrimp. Don’t overcook or the shrimp become tough.

Slide the cooked shrimp into the small bowl in the cold water bath and toss the shrimp occasionally to cool evenly.

Don’t place the shrimp directly in the ice bath. They lose flavor and texture is impaired.

Use immediately or refrigerator up to 2 days.

Whip up the Ancho Chili Cocktail Sauce

Whisk together the mayonnaise, lime juice and chili powders. Stir in the chopped cilantro.

For a buffet set up, serve the dip in a bowl and surround with the shrimp and garnish with cilantro leaves.

To serve individual portions, scoop some sauce into individual cocktail sauce cups and place the shrimp around the rim.

Notes

Placing the shrimp into a cold steamer basket and then into the hot pot to prevent the shrimp from sticking to the basket.

Recipe doubles well.

Cheddar Cheese and Bacon Deviled Eggs

Deviled Eggs

Easter means an abundance of hard-boiled eggs. What do you do with them when the holiday is over? How about deviled eggs. Here’s a delicious recipe for Cheddar Cheese and Bacon Deviled Eggs, sure to please everyone.

Deviled Eggs

Deviled eggs aren’t just for parties, they make a great breakfast, especially these, similar to an omelette or a typical bacon and egg dish. Prepare the eggs in advance and pack a few for your coffee break at the office or in the kids’ lunches.

Another use for deviled eggs is to chop up the egg whites and fold into the deviled egg mix for a delicious egg salad. Add another tablespoon or two of mayonnaise or yogurt to loosen up.

Deviled Eggs

Don’t have a lot of time? Purchase pre-cooked and shelled hard-boiled eggs and this recipe comes together in minutes.

Watch the Cheddar Bacon Deviled Egg video here.
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Cheddar Cheese and Bacon Deviled Eggs

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Eggs
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Ingredients

1 tablespoon unsalted butter
1 small shallot minced
¼ teaspoon coarse salt
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated
3 strips cooked bacon, divided
¼ cup shredded Cheddar cheese
¼ cup mayonnaise
Generous dashes of hot sauce, such as Frank’s or Tabasco

Garnish
Bacon bits

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots and salt; sweat for 4 minutes or until the shallots are soft.

Place the yolks, 2 bacon strips, Cheddar cheese, mayonnaise and hot sauce in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with the bacon bits.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Notes

The bacon is used in two different steps; two strips are used in the recipe and one for a garnish.

Roasted Spiced Carrot Purée

Roasted Spiced Carrot Puree

This recipe for Roasted Spiced Carrot Purée is delicious with our Spelt Flat Bread recipe, which makes a great snack or appetizer. Also use as a dip for pita chips. Top with crumbled feta cheese, coarsely chopped pistachio nuts and a drizzle of cilantro oil.

The spices, cumin, oregano, coriander, turmeric, smoked paprika and cayenne, each contribute to the overall depth of flavor and complement the sweet carrots nicely.

Roasted Spiced Carrot Puree

Preheat the oven to 400 degrees F and line a half sheet (13-inch by 18-inch by 1-inch) tray with foil or parchment paper.

Coarsely chop up the carrots and lay on the prepared tray with the cloves of garlic. Combine the melted coconut oil, cumin, oregano, coriander, salt, turmeric, smoked paprika and cayenne and drizzle over the carrots. Use your hands to coat thoroughly.

Roasted Spiced Carrot Puree

Pop into the oven and roast for 50 minutes. The carrots should be very tender. Cool slightly before puréeing in a food processor.  The texture should be similar to peanut butter.

Note: Avoid the blender – there’s not enough liquid to blend smoothly.

Roasted Spiced Carrot Puree

For the flatbread, spread the carrot purée over the flat bread and garnish with cilantro oil, chopped pistachios and crumbled feta cheese.

Roasted Spiced Carrot Puree

Watch the Roasted Spiced Carrot Purée here.
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Roasted Spiced Carrot Puree

Roasted Spiced Carrot Puree

A delicious carrot purée that’s wonderful spread on flatbreads or as an appetizer dip with pita chips.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 cup 1x
  • Category: Appetizer
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Ingredients

Roasted Spiced Carrot Purée
2 tablespoon coconut oil, melted
2 teaspoons ground cumin
2 teaspoons Turkish oregano
1 teaspoon ground coriander
½ teaspoon coarse salt
¼ teaspoon turmeric powder
½ teaspoon smoked paprika
¼ teaspoon cayenne
2 pounds carrots, peeled and cut into 2-inch chunks
6 large cloves garlic, separated with peel on

Garnish
Crumbled feta cheese
Chopped pistachios
Cilantro oil

Instructions

For the Spiced Carrot Purée

Preheat oven to 400 degrees F.

Stir the cumin, oregano, coriander, salt, turmeric, smoked paprika and cayenne into the melted coconut oil.

Place the carrots and garlic on a baking sheet, pour the spice mix over, and toss to coat well.

Place in the preheated oven and bake 50 minutes or until fork tender; timing varies according to thickness of carrots.

Cool slightly and purée to a paste, similar in texture to peanut butter.

Serve as a dip or spread on flatbread.

Notes

See recipes for Spelt Flatbread and Cilantro Oil

Makes 3 flatbreads: use 1/3 cup carrot purée, 1/3 cup crumbled feta cheese, 1/3 cup coarsely chopped pistachio nuts and drizzle each with cilantro oil. Cut into 6 or 8 squares or triangles.

Buffalo Chicken Dip

Buffalo Chicken Dip

Buffalo wings are delicious, but sometimes I just don’t want to go to the trouble or deal with the mess. This Buffalo Chicken Dip is quick and easy to make and tastes just like the wings!

It contains only five ingredients: sour cream, blue cheese, diced celery, chopped roasted chicken and a generous portion of Frank’s hot sauce for heat. I’m really pleased with the result – it’s very reminiscent of Buffalo wings, yet different.

Buffalo Chicken Dip

As you get ready for your Super Bowl party, whip up a batch, for your football fans.

Check out these recipes for additional ideas Super Bowl ideas: Braised Sofrito Pork Spareribs with Rice and Beans and Triple Chocolate Brownies.

Watch the Buffalo Chicken Dip Video Here.
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Buffalo Chicken Dip

Buffalo Chicken Dip

This Spicy Chicken Dip is quick and easy to make and tastes just like the wings! Don’t wait until Super Bowl Sunday to try it!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Category: Appetizer
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Ingredients

6 ounces blue cheese, room temperature
1 cup sour cream
½ cup finely diced celery (1 small stalk)
2 cups diced roasted chicken
¼ cup hot sauce, such as Franks

Garnish
Coarsely chopped celery tops

Instructions

Place the cheese and a couple of generous tablespoons of sour cream in a medium mixing bowl and stir to loosen the cheese.

Add the remaining sour cream, celery, roasted chicken and hot sauce and stir until combined.

Serve in a bowl, topped with the chopped celery leaves, along with raw vegetables, tortilla or pita chips. Best at room temperature.

Notes

Use a supermarket rotisserie chicken for even greater ease of use.

Recipe doubles well.

Keywords: dip, appetizer, buffalo wing, spicy dip, party dip

Guacamole

Avocado Dip

Guacamole is a Mexican condiment first made by the Aztecs. The name guacamole translates from the Aztec Nahautl vocabulary: āhuacamolli,which means avocado sauce or avocado concoction.

There are as many versions of guac, as it is affectionately called here, as there are cooks. The two key ingredients in my mind are salt for flavor and acidity, preferably lime juice, not only for flavor, but the acid prevents oxidation. Once the avocado is cut and exposed to oxygen, it turns brown. This isn’t harmful, just unattractive.

Please note that placing on top of the guac does not prevent oxidation. To preserve the dip, press plastic wrap firmly on the top.

Avocado Dip

Garlic, diced tomatoes, minced red onion and minced jalapeños are commonly used and enhance flavor and texture. I’ve also seen recipes that use mayo and sour cream, but in my opinion that only detracts from the delicious flavor, texture and color of the avocado.

Handle any chili pepper, such as jalapeño, carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible. The heat comes from the membrane inside the pepper. It’s not the seeds.

Avocado Dip

Use guacamole for more than a dip. It’s great as a spread for sandwiches or place a dollop on grilled chicken. It also goes well with shellfish, such a shrimp and lobster. Tuna tartar is often paired with a little quac. There are many possibilities for this delicious “concoction!”

NOTES: Placing the pit on top of the guacamole will not prevent oxidation; only the spot covered by the pit is protected. Plastic wrap placed directly on the guacamole keeps the oxygen away and the lime juice not only acts as a flavor component, but the acidity also delays browning.

Handle any chili pepper carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible.Avocado Dip

My version uses red bell pepper instead of tomatoes. Tomatoes are seasonal and most of the year unappealing. The red bell pepper provides color and crunch. Feel free to swap it out for tomatoes.

Watch the Guacamole Video Here.
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Guacamole

There are as many versions of guacamole as there are cooks. The two key ingredients In my mind are salt for flavor and acidity. I love to include onions, garlic, red bell pepper, and jalapeño, which all enhance taste and texture.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1/2 cups 1x
  • Category: Appetizer
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Ingredients

2 Haas avocados
2 tablespoons freshly squeezed lime juice
¼ cup minced red bell pepper
¼ cup packed chopped cilantro
2 tablespoons minced jalapeño (1 small)
2 teaspoons minced clove garlic (2 small cloves)
½ teaspoon coarse salt

GARNISH

Chopped cilantro leaves and/or a little minced red bell pepper

Instructions

Slice the avocados in half length-wise and remove pits.

Scoop the flesh into a small bowl and mash gently with the back of a table fork. Make the texture smooth or chunky, as you desire.

Pour a couple of teaspoons of lime juice over the avocado and mix well – this will prevent oxidation (browning of the avocado flesh).

Stir in the pepper, cilantro, jalapeno, garlic and salt.

Let sit for 15-20 minutes to allow flavors blend, then taste and adjust seasonings as needed, maybe more lime juice for acidity and/or a little salt.

To store: cover tightly with plastic wrap and refrigerate.

Notes

Placing the pit on top of the guacamole will not prevent oxidation; only the spot covered by the pit is protected. Plastic wrap placed directly on the guacamole keeps the oxygen away and the lime juice not only acts as a flavor component, but the acidity also delays browning.

Handle any chili pepper carefully. The essential oils inside stay on your skin for a while and easily transfer to eyes or other sensitive areas. Use food handler gloves if possible.

Nutrition

  • Serving Size: 1/3 cup

Curried Deviled Eggs

Hard-boiled Eggs

Curried deviled eggs are a classic preparation and curry and eggs are a natural pairing. These curried deviled eggs are perfect for a snack, packed in a lunch or as a party appetizer.

An alternative use for deviled eggs is a twist on egg salad. Chop up the egg whites and stir into the egg yolk purée, add a little more mayo if it’s too thick, spread on naan or other bread and enjoy an egg salad sandwich!

See our post on how to cook the perfect hard-boil egg here.

Don’t want to be bothered making hard-boiled eggs? Here are a couple of brands of peeled hard-boiled eggs sold in grocery stores! Look for Eggland’s Best Hard-Boiled Peeled Eggs or Crystal Farms Hard-Boiled Eggs Peeled.

Watch our Curried Deviled Egg Video Here.
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Curried Deviled Eggs

Hard-boiled eggs

Curried deviled eggs are a classic preparation and curry and eggs are a natural pairing. These curried deviled eggs are perfect for a snack, packed in a lunch or as a party appetizer. An alternative use for deviled eggs is a twist on egg salad. Chop up the egg whites and stir into the egg yolk purée, add a little more mayo if it’s too thick, spread on naan or other bread and enjoy an egg salad sandwich!

  • Author: Trish Lobenfeld
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 1 dozen 1x
  • Category: Appetizer
Scale

Ingredients

1 tablespoon unsalted butter
2 tablespoons minced shallot (1 small)
1 teaspoon minced clove garlic (1 clove)
½ teaspoon coarse salt
1 tablespoon curry powder (mild or hot)
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated
¼ cup mayonnaise
1 tablespoon lime juice

GARNISH

Pinch of lime zest on each egg, optional

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots, garlic and salt; sweat for 4 minutes or until the shallots are soft.

Add the curry powder and cook, stirring constantly, until fragrant, 30-40 seconds.

Place the yolks, mayonnaise and lime juice in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with a pinch of lime zest.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Zest the lime before juicing!

Notes

Zest the lime before juicing!

Keywords: deviled eggs, curried deviled eggs, curry, eggs, appetizer, starter

Roasted Artichoke Hearts with Lemon Parmesan Vinaigrette

Lemon Parmesan Vinaigrette

Fresh artichokes are delicious but time consuming to prepare. This recipe for roasted artichoke hearts with lemon parmesan vinaigrette works well with frozen artichokes, a quick and easy alternative and thawing is not necessary. Avoid canned or jarred artichokes; they are too soft and don’t hold up well in a cooked recipe.

Lemon Parmesan Vinaigrette

Use as an hors d’oeuvre or first course.

WATCH THE ROASTED ARTICHOKE HEART VIDEO HERE:

 

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Roasted Artichoke Hearts with Lemon Parmesan Vinaigrette

Lemon Parmesan Vinaigrette

Fresh artichokes are delicious, but time consuming to prepare. Frozen artichokes are a quick and easy alternative and thawing is not necessary. Avoid canned or jarred artichokes, which are too soft for additional cooking.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Roasting
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Ingredients

Artichokes

8 baby artichokes or 1 16-ounce bag frozen artichoke hearts, thawed or 1 can (x ounces) canned artichokes, drained
2 tablespoons olive oil
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
lemon-parmesan vinaigrette (recipe follows)

Lemon-Parmesan Vinaigrette

¼ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley

zest of 1 lemon
2 tablespoons fresh lemon juice
2 minced cloves garlic
1 teaspoon Dijon mustard
½ teaspoon coarse salt
½ teaspoon freshly ground pepper

GARNISH                        

2 tablespoons chopped fresh parsley

Instructions

For the Artichokes:

Preheat oven to 425 degrees.

To use frozen artichokes, lay  on a towel or paper towel and cover with another; press gently to remove excess moisture.

Place the artichokes on a baking sheet and add the olive oil, salt and pepper. Toss to combine.

Bake in preheated oven for 45 minutes, toss halfway through the cooking time. The artichokes are done when the edges are slightly brown and crispy.

Pour the vinaigrette over the artichokes and toss to combine.

Serve on a warm platter or individual plates and garnish with chopped parsley.

For the Vinaigrette: Place the oil, cheese, parsley, lemon zest and juice, garlic, mustard, salt and pepper in a jar and shake to combine.

Notes

Frozen artichokes may several minutes longer than frozen.

Salsa Crudo

Salsa Crudo

Salsa Crudo is a quick and easy dip to make that is also a great condiment. Add more chili for a spicier dip and don’t hesitate to a different pepper, such as a scotch bonnet, if you like the heat.

Fresh ripe tomatoes, which are just arriving at our farmers markets, add a natural sweetness to the salsa crude and provide a bright color you never get out season.

I prefer to remove the tomato seeds and the juicy pulp they are imbedded in. I find the salsa is too watery otherwise. Another way to reduce some of the excess liquid is to chop and salt the tomatoes and let sit in a strainer for 20 minutes before finishing the recipe. Adjust your salt after the salsa sits for 15 minutes.

Salsa Crudo

Salsa Crudo is also delicious served over grilled chicken, fish or pork as a flavorful condiment.

Watch the Salsa Crudo Video Here:

 

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Salsa Crudo

Salsa Crudo

Salsa Crudo is also delicious served over grilled chicken, fish or pork for a flavorful sauce.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Total Time: 22 mins
  • Yield: 2 cups 1x
  • Category: Dip or Condiment
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Ingredients

  • 6 plum tomatoes, peeled, seeded and diced
  • ½ cup Spanish onion
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 jalapeno, minced
  • 1 teaspoon minced clove garlic
  • ½ teaspoon coarse salt

Instructions

  1. Combine the tomatoes, onion, cilantro, lime juice, jalapeno, garlic and salt in a small bowl.
  2. Let sit at least 30 minutes before serving and give a good stir.
  3. Refrigerate if using later.

Chicken Liver Pate

Chopped Liver

Chicken liver pate wasn’t something I was familiar with growing up. My mother made calves liver for dinner often (TOO often). It was slightly overcooked and chewy with that livery taste. I was frequently left at the table because I hadn’t finished my dinner. I eventually learned to cut it into tiny pieces and swallow it whole with my milk – kids always find a way!

Aunt Roz

My husband’s Aunt Roz recently passed away. She was the one who made chopped liver for the Jewish holidays. I was at her home once when she was preparing the pate and I got to see firsthand how she made it. I only remember butter, onions and livers. I didn’t have the foresight then to know how important it is to to write down family recipes. So, left to my own devices I’ve created a recipe I think works.

Chopped Liver

Saffron Pickled Shallots

I reproduced Bobby Flay’s saffron pickled shallots, which he serves with one of his small plates Mussel and Clam Salad topped with saffron pickled shallots at his restaurant Gato. It’s absolutely delicious! I thought what a great way to top the chicken liver pate in addition to the grated egg white and egg yolk.

Chopped Liver

Sam

After my mother-in-law passed away many years ago, my sister-in-law and I split the Seder and Rosh Hashanah holidays. As the shiksa (a non-Jewish woman), I opted for Rosh Hashanah, the Jewish New Year. No dietary restrictions on the menu.

One year I decided to think outside the box. I researched the holiday and found that sweets were “traditional.” I did know not to put raisins in the Challah, which would upset my father-in-law Sam; but it never occurred to me not to use sliced apples (a traditional Rosh Hashanah ingredient) for the pate instead of crackers or bread. A tart, crisp Granny Smith apple is a great foil for the rich pate.

Chopped Liver

Well, my father-in-law pulled my husband over and said to tell me not to do that again. Chopped liver went on crackers! I never served apple slices again, but it is an interesting and delicious way to diversify the pate.

So, thank you Aunt Roz and Sam for setting me straight on the ABCs of chopped liver!

 

Print

Chicken Liver Pate

Chopped Liver

Push the egg white and egg yolk, separately, through a fine sieve for best results. Try the pate on tart apple slices for something a little different.

Scale

Ingredients

  • Pate
  • ¾ cup (1 ½ sticks) unsalted butter
  • 2 cups sliced onions
  • 1 pound chicken livers, cleaned and rinsed
  • ¼ cup Cognac
  • 1 teaspoon herbes de Provence
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Garnish
  • grated egg white
  • grated egg yolk
  • saffron pickled shallots

Instructions

  1. Pate
  2. Melt the butter in a skillet over medium-high heat.
  3. Stir in the onions and cook until the onions begin to brown on the edges.
  4. Pour in the cognac, stir to release the brown bits in the pan.
  5. Add the chicken livers, herbes de Provence, salt and pepper and cook, stirring frequently, until the livers are slightly pink in the center.
  6. Scoop this into a food processor and puree.
  7. Place into 3 small ramekins.
  8. Garnish
  9. Top each ramekin with one of the garnishes: grated egg white, grated egg yellow, and saffron pickled shallots
  10. Serve with thin slices of brown bread, crostini, crackers or apple slices.

Notes

Store covered in the refrigerator.