Archive for the ‘Appetizer’ Category

A Quick and Simple Appetizer

January 1, 2013

Here’s a great tasting, easy to make appetizer I found a while back in Bon Appetit: Make a single layer of kettle cooked sea salt and black pepper potato chips, top each with some of  smoked salmon, top each with a dab of creme fraiche mixed with lemon juice and then sprinkle with diced chives. Eat quickly.

(The kettle cooked chips tend to be sturdier and hold up a bit longer.)

Tip: Seaport Fish in Rye, NH has there own hot smoked salmon that is really amazing. Or try their smoked salmon pastrami.

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Tapas! 20 June 2008

January 2, 2011

Dinner

20 June 2008

 

Tapas!

Asparagus Salad with Piquillo Peppers and Capers

Olive Mix

White Beans and Anchovies

Piquillo Pepper Salad with Sardines and Basil

Spicy Almonds

Cooking Light

File

Tapas book

Also considered

Quince and Manchego Cheese (Cooking Light)

Bravo Potatoes (file)

Shrimp and Green Sauce

Tuna

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Tapas! 7 October 2006

January 2, 2011

Dinner

7 October 2006


Roasted Peppers and Fennel

Tomato, Basil and Mozzarella

Chorizo Sautéed with Onions and Potatoes

Marinated Manchego Cheese

Mushrooms, Olives, Peppers and Garlic

Mussels with Chipotle Chiles

Bread

Also considered but did not make:

Shrimp and Scallops

Garlic Shrimp

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New Appetizer for Monday Night Supper

December 9, 2010

Supper, 6 December 2010

Kathy was asking for one of her favorites, Chorizo and Poached Egg on Kale since we had lots of nice kale from the farm. And I wanted to try out a new appetizer from the current Bon Appetit.

Avocado Toasties with Kiwi Salsa and Bacon

A toasted ciabatta spread with mashed avocado, topped with crisp bacon and a kiwi salsa spiked up with lime, honey, cilantro and hot sauce.

Chorizo and Poached Egg on Kale

Our favorite from Nigela. The kale was small, late season, and was particularly delicious. About 8 oz of diced chorizo pan fried with added smoked paprika. I like the red color. And one perfectly poached egg on each. I use the large soup bowls for serving.

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