Appetizers – Page 10 – Rosemary and the Goat

Fried Squash Blossoms

My first attempt but not my last!

Aren’t they beautiful. I may have to plant some squash just so I get some blossoms to fry.

These flowers don’t go in a vase. This past weekend a friend, Kathy and I finally got together for a trip to Houston’s Urban Harvest Farmers Market. We haven’t seen each other for a while but stay in touch through texting. I should be better and try to actually pick up a phone and call than typing into the phone things that sometimes don’t make a bit of sense. I’ve even gotten worst and use the voice activated texting, which believe me, does not come out right sometimes and I’m sure my text leave friends thinking “what in the world is she saying.” We both worked at Williams Sonoma for about six years and shared our love of food while working together so we are never at a loss for something to talk about.

Who doesn’t like farmer’s markets especially when you find a vegetable or product you have not tried before. On this trip it seems like everyone had squash blossoms and they were so beautiful and they were screaming from their cute little ruffled lips to jump into my bag. We also saw some beautiful potato greens (leaves) that a lady told me could be cooked or put into salads. They were very interesting and will be on my list the next time there. I also bought some portabella mushrooms which I used the tiny squash on the end of the squash blossoms as the filling for the Squash Stuffed Mushrooms.

A few graffiti eggplant and some organic ground beef also jumped into my basket while there and I’m sure I can come up with some yummy to do with those also.

So, after a day of looking over freshly grown produce and other products the farmers were selling, lunch was at Tiny Boxwood in Houston. I have never been there and I loved the little place and a bonus was there’s a nursery right next door. As Mr. Rogers use to say, “It was a beautiful day in the neighborhood.”

September 9, 2013 By Sherry

Appetizers/ ColdApp/ Garnish

Rudolph the Red Nosed Reindeer Garnish

Rudolph the red nosed reindeer, had a very shiny nose……

What is Christmas in July anyway. I never really understood celebrating Christmas in July but I decided to show you this cute little garnish I use to make for all the Christmas parties I catered.

This is such a great tray garnish for your holidays. No instructions really needed but here’s how I would always make them.

Choose a perfectly “reindeer head” shaped pear. I always used the brown pears. Now for the ginger root, I would sort though the bin of ginger root pieces and find two that looked like reindeer antlers and then break off what I needed; why buy what you don’t need, right.

Decide how you want to situate the antler pieces and cut the bottom off in a slant to fit the shape of the pear where it will be sitting.

Cut the bottom of the pear off at a slant so it will sit with the nose end up. Put two toothpicks into each piece of ginger (that way they don’t swivel around) and insert into the back of the pear.

Cut radishes slices for the eyes. Attach them by using half a toothpick for each and insert that almost all the way into the pear leaving just enough sticking out of the radish to attach the raisin to.

July 17, 2013 By Sherry

Appetizers/ HotApp

Parmesan Crab Grilled Oysters

Not an oyster eater? I think you would love these.

After our vacation a month ago (can’t believe it has been that long since we were at the beach) we went to Panama City Beach. I already told you the honeymoon story when I posted the White Chocolate Key Lime Pie.

So our first night there we got recommendations for a couple of restaurants. One was the Boat Yard and another one was Anderson’s Seafood (we had eaten at Anderson’s 44 years ago). While we were strolling around the boat docks looking at what the fishermen and their clients had caught for the day we came upon Boat Yard. It had really good reviews etc. and when we went in there was at least an hour’s wait. We like our nice restaurants just like everyone else, but we both kind of looked at each other and decided it was too touristy for us, too big and not at all what we were looking for. I had done some googling for oyster and soft shell crab restaurants and found Billy’s Oyster Bar which turned out to be just across the street. Definitely a local spot.

Upon arriving at the restaurant I was told that there would be a 20 minute wait for either inside or outside dining. By the time my husband parked the car and found me I was at the bar. We ordered drinks and sat there for awhile waiting and watching a young guy shuck oysters and ended up eating our meal at the bar listening the the oyster guy. And, the soft shell crabs were delicious. I had never had them before and will definitely be looking for them on menus when we go out.

July 7, 2013 By Sherry

Appetizers/ ColdApp/ Side dish

Cobb Deviled Eggs

Who doesn’t like deviled eggs any way you make them!

I’m taking back everything I ever said about not messing with deviled egg recipes. I once said “leave those creamy, mustardy, traditional eggs alone”. They just want to live out a peaceful existence as a simple side dish, snack, or appetizer that has the love of almost everyone who has ever eaten one.

WRONG. Why not mess with the recipe anyway you want. I’ve had deviled egg recipes that have mashed avocado as part of the filling, a recipe with shrimp on top (didn’t like that one) and some that have salsa on top, but I have a tendency to go with two kinds of mustard, mayo, salt and pepper and sometimes a little sweet or dill relish and then stick half a stuffed green olive in the top. No one ever turns them down how ever I stuff them. For my grandson’s first birthday, to go with the pig roast, I did deviled eggs and garnished the top with sugar snap pea sprouts that were all curly and cute.

So back to the cobb part of this recipe. I saw this on a menu at a local Houston restaurant. Not sure how they did theirs but I knew exactly how I was going to make my eggs.

June 1, 2013 By Sherry

Appetizers/ ColdApp

Chicken Liver Pâté with Cognac Gelée

Luxuriously smooth……

I would describe this pâté as a luxurious treat. Throw in some cornichons and some thin slices of crostini and you will be delighted with the results. (I forgot the cornichons so my group did not get the tiny little pickles to go with the yummy pate.

I’ve eaten and cooked my share of organ meats; things like tongue, lamb fries, sweetbreads, tripe, chitterlings and gizzards but I’ve never been a fan of chicken livers and their mushy texture; although I do love terrines and pâté. So, when I saw someone on one of the cooking networks make a pâté, I knew I was going to have to make one. But, where was I to start, the Internet of course.

I started with Julia Child’s recipe but then I went to one of my favorite French sites — David Lebovitz. I ended up making his recipe for the pâté but added cognac instead of the port; but then I went back to Julia’s recipe and added fresh thyme and allspice. Thyme is a classic seasoning in most liver pâté and I have a fantastic herb garden this year. (see pics below)

I also added the allspice to the Gelee that goes on top of the pâté.* I was intrigued by the idea of David putting hard boiled eggs in the mixture and by the time it was blended in the food processor there was no evidence of egg parts. The one thing I would have liked to try was David’s jelly on top. He used the port wine again which gave the gelee a really pretty shade of crimson.

While in France last year we found ourselves snacking on pâté and other French favorites daily. I’ve made rillettes before and have made a country pâté but have never tried a chicken liver pâté so this is a first for me.

The pâté can be served without the gelee on top but I like the finished touch it adds to the serving container. Serve with some toasted thinly sliced baguettes with a sprinkle of sea salt. Thinly sliced apples would also be delicious with the dish. One recipe I came across used calvados (apple brandy) in the pate (some call this a mousse) and the gelee and she also put the apples in the pâté.

April 28, 2013 By Sherry

Appetizers/ HotApp

Soppressata and Cheese in Puff Pastry

Thank you Ina for this recipe.

Puffed pastry is one of those things that is delicious no matter what you put in it.

Last week we were in Chicago visiting our son and his family. I just love seeing the little grandsons, they are so cute; but whose grand-kids are not cute and adorable but our four are especially cute and adorable; I just want to squeeze and hug them all the time. I even blow kisses to their pictures on my refrigerator.

We had a few snow flurries while there and temperatures were in the 20-30’s. Anyone that knows me knows I prefer cold weather to hot weather. BUT, when it gets that cold I start changing my mind. I love coming up with different appetizers we can try. One day I decided to put on my gloves, scarf and long HEAVY wool coat and venture out by myself to a little gourmet grocery, Olivia’s Market. It was only 1/2 mile away but I had GPS on iPhone up and running because i did not want to take any chances of wandering off into parts unknown.

I love little markets like Olivia’s; I had gone there to buy some salad ingredients to go with the soup I was making that night. While there I bought some of their country pate and their chicken liver mousse and some cheese all of which we enjoyed before dinner that night.

Back to this recipe — about a month ago I was watching Barefoot Contessa and Ina Garten was making this Soppressata and Cheese in Puff Pastry recipe so while I was out running around one day, I stopped to pick up some of the soppressata and cheese to make this for an appetizer for the two of us.

March 29, 2013 By Sherry

Appetizers/ ColdApp/ Salads

Chicken Stuffed Sea Shells

I can smell the sea salt already.

We’re going to Florida this summer and I can’t wait to see what all I can find made with sea shells. Call me crazy but I would love to come back with some little sea shell salt and pepper shakers. I remember going to Florida with our grandparents when we were young and looking for a souvenir to take back to our parents. Back then there was everything under the sun made with shells. I think a set of shakers would look so cute on the table when serving seafood, right along with my Peaugeot lighthouse salt and pepper grinders.

I’ve been trying to come up with kids craft ideas for the beach vacation with all our family. After searching Pinterest and other sites I have come up with some really cute ideas for the little guys to make. I’m hoping when they need a rest from the sun, they can enjoy “craft time with Gran”. There are several crafts I want to make using shell — pasta shells that is.

So that got me thinking about this recipe I did years ago from Mable Hoffmann’s Finger Foods book. Back then I was reading every book I could about finger foods because that was the types of food I loved making for cocktail parties I catered.

I did this recipe once for a Houston Medical Alliance auxiliary party and I came up with this sauce to drizzle over the shells to kick them up a notch. (Oh no, that sounds like Emeril.) It’s delicious, so I’m giving you the sauce recipe too. You could easily serve this recipe hot but I enjoy it cold just as well and it makes an easy dish you can just pick up to eat at a party.

Thanks to my bunco group for being my guinea pig, again.

March 19, 2013 By Sherry

Appetizers/ ColdApp

Spanish-Style Tomato Toast (pan con tomate)

A tapas I almost forgot.

Tomato toast two ways.

It has been over two years since we went to Spain and I really think that was one of the most memorable trips we have taken. I love tapas and anything served in small plates; and this Catalan recipe will certainly please.

Years ago after my oldest son graduated from college he went to Spain for 5 months to study Spanish. One night he called and was telling me all about what he had been doing and he told me he had been to a Tapas bar. Ok, I knew what tapas were even back in 1997 but for some reason when he said it I thought he said “topless bar”. Funny, huh. Since then I have always been careful how I have said the word. Not that topless bars wouldn’t serve good food (I seriously doubt it) I just don’t want to get the two confused.

One of my favorite tapas bars, other than the ones we visited in Spain, is in Chicago and I probably have mentioned it before — Mercat. If you find yourself in Chicago and you’re in the Michigan Avenue area, please go, you won’t regret it.

In Spain one morning I had tomato toast for breakfast along with a glass of canned fruit cocktail drained and covered with orange juice; and the second time was at a small tapas bar just around the corner from Picasso’s museum (EL XAMPANYET Montcada). Very tasty tomato toast and I was intrigued; just one more thing in this world I had not experienced.

I remember researching this tomato toast recipe when we returned and found there were a couple of ways of making it. All recipes started with a grilled/toasted slice of baguette and then it was rubbed with a clove of garlic. The next step was to take a fresh cut (halved) tomato and rubbed back and forth across the rough surface of the toast then drizzle with some olive oil and a good sprinkle of sea salt. The other way was to use a box grated and grate the tomato (don’t use skin) and then put some of the pulp on top of the grilled baguette then drizzle with olive oil and a sprinkle of sea salt. I’m trying both ways to see what results I like the best.

March 9, 2013 By Sherry

Appetizers/ Bread/ Cocktails/ ColdApp/ Garnish

Tomato Crostini with Whipped Feta & Aviation Cocktail for “SNS”

Sunday night supper and a cocktail.

There are two couples we usually go out with on Friday nights and on occasion we do dinner together on Sunday night. This has come to be called “Sunday Night Supper” and we all love to be invited to Sunday Night Supper because that means another night we do not have to cook. It’s fun to go to each other’s houses and see what’s cooking and how the table is going to be decorated.

I usually have confidence in what I’m cooking but never been that great at setting a great looking table. This past Sunday night we hosted SNS and even though there was just a little chill in the air and not a cold wintery night I decided to do a chowder for the main course.

Our evening started with cocktails out on the deck. I had spread one of my French square table toppers (that I had picked up in France) out on my teak table. Cocktail of the night was a once obscure drink, Aviation cocktail, made with Bombay gin, marachino cherry liquier (clear) and creme de violet (purple) and lemon juice and that was shook into a fantastic before dinner cocktail to go with the Tomato Crostini with Whipped Feta and my White Bean Hummus. For my salad dressing I used Ina Garten’s Champagne Vinaigrette and the salad consisted of baby arugula, baby spinach, some mixed greens and a whole carton of pea shoots. I also added avocado, some toasted walnuts and some paper thin julienned slices of jicama. I was able to buy all the greens in bulk so I could get a handful of this and that.

February 22, 2013 By Sherry

Appetizers/ HotApp/ Morning Foods/ Pork

Rosemary Brown Sugar Bacon Twist

Need something special for your brunch? Only three ingredients!

This is by far the easiest recipe I have ever made (Rosemary and The Goat comes in second.) with the fewest ingredients.Go figure, I use to say I like recipes with lots of ingredients which yield lots of taste and flavors; but this recipe just goes to show you that great things come from small beginnings.

Do you know there are entire blogs that are devoted to bacon. Is there anything better than the smell of bacon and the sizzling sound of it cooking to make you want to jump out of bed in the morning. Did you know there are bacon flavored beers, vodkas, candy bars with bacon bits, chocolate covered bacon (now that sounds good), bacon toothpaste (that sounds like a little too much bacon even for me), bacon mayonnaise, and the list goes on and on and on.

When it comes to bacon I will try just about anything that has the cured meat as one of the ingredients. Turkey bacon is not a favorite of mine. If you can find uncured bacon, then you have pork belly and I think this is even better than bacon. Fry it up, salt it because it hasn’t been cured and it is the Cinderella of bacon. Canada has Canadian Bacon, Pancetta is Italy’s version of bacon, all the dieters have turkey bacon (they can keep it), and the Irish have back bacon.

Bacon has such an addictive taste; it is hard to just eat one piece, kind of like potato chips. Have you tried caramel popcorn with bacon added at the last stirring; it’s great.

I’ve seen lots of bacon twist recipes and they all have the brown sugar; but most of the recipes have cinnamon and other sweet type spices. I decided to use the rosemary because I think it pairs nicely with the brown sugar and the bacon. Now these would really be good with a glass of wine or beer or just for your weekend brunch.

One more thing before I get on to the recipe; my son, Paul, made a compound bacon butter at Christmas to put on top of our steaks. I’ve been thinking of doing a blog on different compound butters that can be made and kept in the freezer; so stay tuned because that may be coming in the near future.

February 2, 2013 By Sherry

Appetizers/ ColdApp

Fromage Fort

Looking for a way to use your leftover holiday cheeses?

Look no further. Fromage fort (four) is what you want to try. My first bite was — WOW! Why had I not heard of this “fromage fort” before?

I stocked up on several cheeses during the holidays. Trader Joes is the perfect place for me to go for different types of cheeses which are $$$ cheaper than any other grocery store and you don’t have to buy a huge piece like some of from those wholesale type clubs.

One morning when I was checking out some of my favorite blogs, I saw a fromage fort recipe at Smitten Kitchen’s site. My first thought was of all the cheeses I had from Christmas sitting in my refrigerator and I did not want to waste them.

Fromage fort is a French cheese spread and it means strong cheese and is traditionally made with different types of leftover cheeses thrown together in a food processor with some white wine, garlic, herbs and some recipes call for a little butter. No two recipes will be the same. I think the French know what to do with cheese and I’m sure they never let it sit in the refrigerator long enough to grow mold.

I watched Jacque Pepin make this spread and he talked about how his dad would put leftover cheese in a jar with wine and blended it. He served his fromage as a spread and also topped some baguette slices with it and ran them under a broiler.

This spread can be made with hard, soft, semi-hard, sharp, tangy or milk cheeses. I’m buying a small amount of bleu which for some reason I’m missing in my holiday cheeses. Smitten used 25% bleu; I don’t think I will add more than 2 ounces at most of the bleu because I don’t want the bleu to steal the show. I would not use a yellow cheddar or (GASP) Velvetta or you will end up with a very ordinary looking cheese ball.

You will want to grate your hard cheeses and have your other cheeses and butter at room temperature. I made mine a few days before needed it (bunco again) so the flavors would meld. You can decide on the consistency you want by the amount of wine you add. Most recipes called for 1/4-1/2 cup dry white wine.

January 4, 2013 By Sherry

Appetizers/ ColdApp/ Garnish/ Jams & Marmalades/ Morning Foods

Tangerine Kumquat Marmalade

Beautiful color marmalade.

Delicious scones and great marmalade.

I decided to do the duck appetizer over the holidays and wanted to try Thomas Keller’s marmalade recipe. You’re have to wait until Christmas for the duck appetizer but for now, here’s the Tangerine Kumquat Marmalade recipe.

Recently I found some fantastic little (or big) Weck brand jars at one of our local gourmet grocery shops. I love them, they have rubber rings and instead of the normal screw tops, they have clips that hold down the lids; so retro looking. You can find these online at Amazon, Crate and Barrel, or to to www.weck.com to order them.

I have never been a toast and jelly kind of person. Strawberry jam, even though it isn’t a favorite of mine, is a must for freshly baked Cream Scones. All kids and adults probably love peanut butter and jelly. Not me. I’m strictly a peanut butter and bread type of person.

A couple of years ago I did make some wonderful peach preserves. Aren’t preserves so much better than jelly anyway; you get those bits of fruit and rind that give it so much more intense flavor. Some habanero peppers even got slipped into a few jars of the peach preserves for some extra kick and was fantastic on top of different types of cheeses.

I just had to try some scones with this jam but you can try it on any type of bread, put it on a cheese or even incorporate it into some recipe. A beautiful marmalade that can have so many uses.

If you are interested in the difference between a marmalade, preserves, jelly, jam, look here.

BLAST FROM THE PAST: If you haven’t already tried this Sugar Plum Cake you need to make it for the Christmas holidays. It’s the best and I’m sure your family will love it. If you make it and like it, please leave a comment at the bottom of that page.

December 21, 2012 By Sherry

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