Smoked Salmon Dip

 4 oz smoked salmon, flaked

8 oz cream cheese, softened

1/2 sour cream

1 TBS lemon juice

1 TBS fresh minced dill

1/2 tsp salt

1/4 tsp ground pepper

1 shallot, finely chopped

Mix together all the ingredients until well blended. Put in serving dish and top with shallots and capers. Serve with Triscuits.

Artichoke Bruschetta

Ingredients

1 loaf Country Bread  (with thick crust, about 10 by 5 inches, ends discarded, sliced crosswise into 3/4-inch-thick pieces)

½ Garlic Clove  (peeled)

¼ cup Extra-Virgin Olive Oil

1 (14-ounce) can Artichoke Hearts  (rinsed and patted dry)

2 teaspoons Lemon Juice

1 Garlic Clove  (minced)

2 tablespoons Extra Virgin Olive Oil  (plus extra for serving)

2 tablespoons Fresh Basil Leaves  (finely shredded)

¼ teaspoon Table Salt

¼ teaspoon Pepper

2 ounces Parmesan Cheese  (1 ounce finely grated, about 1/2 cup, 1 ounce shaved into strips with vegetable peeler) 

Broil the bread and watch carefully 2-1 minutes.  Spread the artichoke stuff over the bread and top with shard of parm.

Turnip Cake

Soak overnight and blend fine:

   1/2 lb long grain rice

   3 cups water

Shred and stir fry:

1/2 lb daikon

Add then remove from wok:

1.5 teaspoon salt and white pepper

Chile oil

Stir fry:

1/2 lb Chinese sausage

1/2 lb chopped shrimp

1 cup scallion, garlic, ginger

Combine w rice and daikon

Line loaf pans w plastic wrap

Pour into pans and steam for 90 minutes

Cool, slice and pan fry

Serve with oyster Superior Sauce

Makes 2-3 loaves for Dim Sum. Recipe from Lee Duberman 

Beef Empanada

Print

Prep time

3 hours

Cook time

1 hour

Total time

4 hours

Yield: 1 Dozen

Ingredients

For the Crust

·         8 ounces (2 sticks) butter

·         2-1/2 cups flour

·         3 tablespoons sugar

·         1 teaspoon salt

·         ⅓ cup ice water

For the Meat Filling

·         1 tablespoon oil

·         ½ small onion, peeled and chopped

·         1 clove garlic, peeled and minced

·         ½ pound ground beef

·         ½ cup tomato sauce (or 1 TBS soy sauce)

·         ½ cup water

·         1 small potato, peeled and diced

·         1 carrot, peeled and diced

·         ½ cup frozen sweet peas, thawed

·         ¼ cup raisins

·         2 slices American cheese, cut into small pieces

·         salt and pepper to taste

For the Egg Wash

·         1 egg

·         1 tablespoon milk

·         ⅛ teaspoon salt

Instructions

1.   Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using a round biscuit cutter or an inverted bowl, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough. (NB, a smaller diameter (3") would make an appetizer size.)

2.   On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling. On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

For the Crust

1.   Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.

2.   Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

3.   Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.

For the Filling

1.   In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant. Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.

2.   Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.

3.   Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Let cool and add the cheese bits. Season with salt and pepper to taste. (In a colander, drain excess liquid, if needed).

For the Egg Wash

1.   In a bowl, whisk together eggs, milk and salt.

Serve alone or with Sweet Chili Sauce.

PATE a CHOUX

INGREDIENTS

·         1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

·         1 cup water

·         1/2 tsp salt

·         1 tsp sugar

·         1 1/4 cups all-purpose flour

·         4 large eggs, plus 1 large egg white

Preheat oven to 425

DIRECTIONS

1.       Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.

2.      Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

3.      Spoon out small balls (about a heaping TBS) of dough onto a Silpat or parchment paper lined baking sheet, with at least an inch separating spoonfuls. Place in oven and cook 10 minutes and then lower to 350F and cook for another 15-20 minutes, until puffed up and lightly golden.

YIELD: MAKES ENOUGH FOR 2-3 DOZEN CREAM PUFFS

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and éclairs. Martha Stewart Living, November 2005

To modify recipe for cheddar cheese gorgères; omit the sugar, the extra egg white, and the extra ¼ c flour.

At the end (after the eggs):

Stir in 1 cup (4 oz) shredded sharp cheddar cheese (or gruyere),

            2 tsp fresh thyme,

and freshly ground pepper.

Makes about 2 dozen cheese puffs as an appetizer. Can stuff inside with pepper jelly or pulled pork, but they are great by themselves.

DO AHEAD: Dough can be made 4 hours ahead. Cover and chill.   Gougères can be baked 2 hours ahead; reheat before serving. You can also freeze the uncooked spoonfuls and bake at a later time, or freeze the cooked puffs and warm up at a later time.

Tempura batter

1/2 c corn starch
1/4 c rice flour
1 tsp baking powder
1/2 tsp salt
1 egg beaten
1/4 c water

Mix dry ingredients in a bowl and slowly stir in water and egg. Beat briskly to avoid lumps.
Dredge shrimp or veggie in corn starch (or flour) then dunk in batter before added to hot oil.

Roasted Mushroom Gyoza (Chinese dumplings)

1 lb maitake or any mushroom
2 TBS garlic shoots
2 TBS grated ginger
2 TBS minced shallot
2 TBS minced scallion
2 TBS grated and minced carrot
4 TBS  finely shredded napa cabbage
2 TBS sesame oil
Gyoza wrappers and egg wash

In a large mixing bowl, gently break mushrooms into large equal size pieces.  Toss with minced garlic, shallot and sesame oil. Roast (450 F) until mushrooms are golden brown and crispy (about 15 minutes).

Remove mushrooms from pan and mince. Season with salt and set aside to cool and drain.  Once cool, mix in carrot, scallion, cabbage, and ginger.

Spoon small amount (1/2 TBS) onto gyoza wrapper. Rub edges with egg wash (egg with a little water).  Fold or pleat each closed.  Blanch in boiling salted water until they float, remove from water and allow to dry.  Then sear in pan with sesame oil or butter.  Serve with dipping sauces.

Cantaloupe Gazpacho

1 medium cantaloupe, peeled, seeded and chopped

1 small cucumber, peeled, seeded and chopped

2 tablespoons red onion, peeled and chopped
1/3 cup rice wine vinegar
1/4 cup olive oil
1 teaspoon kosher salt (more to taste)
White or black pepper to taste
Sriracha sauce or mint leaves

Place cantaloupe, cucumber, red onion and vinegar in blender and blend on high speed until almost pulverized. While the blender is running, add the olive oil. Season with salt and pepper.

Garnish with a swirl of Sriracha sauce to taste, or use mint for a less spicy version.

Yield: 6 servings

Adapted from July 2013 issue of Bon Apetite

Green Olive & ArtichokeTapenade

3 TBS capers, drained
1 TBS chopped fresh parsley
1 TBS fresh lemon juice
1 tsp Dijon mustard
1/2 tsp black pepper
10 large pitted green olives
2 garlic cloves, minced
1 (14-oz) can artichoke hearts, drained

Combine all ingredients in the bowl of a food processor. Pulse to desired smoothness.

Yield: 1 1/2 cups

Best served with a non-salty cracker such as Di Bruno Bros. Crostini Artisan Crackers

Moorish Chickpea and Spinach Stew

2  cans (15-oz) garbanzos or chickpeas, rinsed and drained
1/4 c Spanish extra-virgin olive oil
6 cloves garlic, peeled
1-2 slices white bread, crusts removed (2 oz)
2 TBS Spanish sweet paprika
1 pinch saffron threads
2 TBS Spanish sherry vinegar
1 tsp ground cumin
5-8 oz washed spinach
Salt and pepper to taste
1 TBS lemon juice

About an hour before serving, pour chickpeas into a heavy pot and cover with water.  Bring to a low boil slowly then simmer for about an hour.  Meanwhile, heat olive oil in a small sauté pan over a medium-low flame.  Add the garlic and cook until brown, about 3 minutes. Remove garlic from pan and set aside.  Add the bread to the pan and brown on both sides, about 1 min each side. Remove the bread and set aside.

Remove the pan from the heart and allow it to cool for a few minutes. Add the paprika and saffron to the pan, then immediately add the sherry vinegar to prevent the paprika from burning.  Add the cumin and leave the pan off the heat.

In a mortar, smash the reserved garlic and toasted bread to make a very thick paste.

Close to serving, bring up the heat on the chickpeas and add spinach to the heated chickpeas. Cover and simmer for 5 minutes. Add the paprika mixture and the garlic paste.  You should have a thick stew-like sauce.  Simmer for another 5 minutes.  Season with salt, pepper, and lemon juice to taste.  Serve immediately.

This basic recipe comes from Tapas, a Taste of Spain in America by Jose Andres, 2005.

Sweet Potato Galettes

1 large sweet potato

1 sheet frozen puff pastry
1 egg, slightly beaten
6 TBS sour cream
3 TBS goat cheese crumbles
2 TBS raw pepitas (pumpkin seeds)
1 medium-hot chile, finely chopped
1TBS EV olive oil
1 clove crushed garlic
2 tsp chopped flat-leaf parsley or basil
Coarse salt and fresh-ground pepper

1.       Microwave sweet potato on high for 5 minutes (not cooked through). Let cool to touch and peel.

2.       Thaw puff pastry for about 8 minutes until soft to roll out.

3.       Line a large cookie sheet with parchment paper. And preheat oven at 400 degrees F.

4.       Roll out puff pastry on a lightly floured surface to 1/16 inch (very thin).

5.       Cut out about 9-12 rectangles and place on parchment.  Prick all over with fork tines. Leave to rest in refrigerator for about 30 minutes.

6.       Meanwhile, when the sweet potato is cool, use a mandolin and slice very thinly. Move the slices around so they are not all bunched on top of each other.

7.       Remove the puff pastry and brush lightly with beaten egg.

8.       Spread a small dollop of sour cream on each piece leaving a small border.

9.       Top the galettes with the thin slices of sweet potatoes (overlapping a little).

10.   Sprinkle the pepitas, goat cheese, chopped chile, and salt and pepper over the sweet potato.

11.   Bake for 20-25 minutes until pastry is cooked through.

12.   While galettes are cooking stir together the olive oil, garlic, parsley or basil and a pinch of salt.

13.   When pastries are removed from oven, dab them with this mixture.  Serve warm or at room temperature.

 

The basic recipe comes from Ottolenghi, The Cookbook, 2013

Asian Wings

5 lbs  chicken wings, split with tips removed

Marinate wings for 24 hours in
1/2 c Thai fish sauce ( try Golden Boy Brand)
1/2 c sugar
1 TBS rice vinegar
1TBS Sriracha sauce
1 clove garlic, chopped

Remove from marinade and pat wings dry.
Dredge in rice flour. Let sit 5 minutes.
Deep fry in oil about 14 minutes.
Reduce the marinade in sauce pan over low heat until thick.

Finely chop mint and cilantro (1/4 c each)

Toss fried wings in reduced marinade (1/4 c) with mint and cilantro.

Kaddo Bowrani (Afghan Baked Pumpkin)

For pumpkin:
1 small sugar pumpkin
1/4 c vegetable oil
3/4 c sugar
Cinnamon

Slice pumpkin and remove seeds. Peel outer skin.  (Or I often used store-bought cut-up pumpkin or squash.)  Place oil in skillet and heat to medium heat. Add pumpkin. Cook on medium heat for about 10 minutes, turning once.

Remove from pan and place in small casserole.  Sprinkle with cinnamon and sugar.  Cover tightly. Bake at 350 degrees for 30 minutes or until soft. Serves about 6-8 people as a first course or appetizer.

Serve warm with yogurt sauce.  Often I will use as filling in little wonton wrappers and deep fry them. For the full Afghan experience I also make some wonton fillings with leeks.

For yogurt sauce, combine until smooth:
1 c plain yogurt
1 tsp fresh-cut diced garlic
Dash salt

Courtesy of Qayum Karsai, Baltimore's The Helmand

Chipped Beef Ball

Mix:
1 8-oz cream cheese
1 small pkg chip beef, chopped (saved out 1/4 to wrap ball)
1 scant TBS chopped onion

Add:
1 TBS mayonnaise
2 tsp mustard

Lay a piece of plastic wrap flat and sprinkle with the reserved chip beef.
Drop ball of mixture on this, wrap and refrigerate.
Serve with pretzel crisps or Triscuits.

Ham, Gruyere and Dijon Palmiers

Ingredients
1 sheet (about 9 ounces) frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 cup (3 ounces) shredded aged Gruyere (or Swiss) cheese
1/4 cup (1/2 ounce) freshly and finely grated Parmigiano Reggiano cheese
4 ounces very thinly sliced good-quality baked ham

Instructions
1.Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10-by-14-inch rectangle.

2.Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single even layer, cutting to fit. Lay parchment paper or wax paper on top and gently compress layers with a rolling pin. Peel off paper.

3.Cut rectangle in half to make two 10x7-inch bands. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.

4.Preheat oven to 425F and line two baking sheets with parchment paper. With a very sharp knife, slice each roll into 24 pieces. Place on baking sheets at least 1 inch apart. Bake 10 to 12 minutes, until pastry is flaky. Serve warm or within the hour, if possible.

Vietnamese Summer Rolls

2 oz rice vermicelli
4 - 8 1/4 inch round rice paper wrappers (be sure to have extras on hand)
1/2 C shredded carrot
1 Small cucumber, peeled, seeded and cut into 2 inch sticks (1/4x1/4)
8 Thin slices of red bell pepper about 3 inches long
2 Scallions, trimmed, sliced lengthwise into quarters and cut into 3 inch lengths
8 Medium sprigs of cilantro
8 Medium sprigs of Italian parsley

Pour boiling water over vermicelli and soak 15 minutes or until softened. Drain thoroughly. Divide into 4 equal portions.

Fill a shallow pan or pie plate with warm water. Soak 1 rice paper round until softened and pliable, about 20 seconds, then let excess water drip off. Transfer to a flat surface and smooth. Place a layer of vermicelli, vegetables and herbs on the bottom third of wrapper, leaving a 1 inch border on ends. Fold bottom of wrapper tightly and roll over once, tuck in sides, and finish rolling. Transfer to a plate and cover with a slightly damp paper towel. Repeat to make 4 summer rolls. Serve immediately with dipping sauces or cover with plastic wrap and refrigerate up to 2 hours.

This comes from my friend, Carol Genovese. Serve with peanut dipping sauce below.

Peanut Dipping Sauce

1/4 C natural almond or peanut butter
1/4-1/2 C warm water
1 T Tangerine Balsamic Vinegar
1 t Lime EVOO
1/2 Lime, juiced
2 t Pineapple Balsamic Vinegar
1t (or to taste) chili garlic paste
Salt to taste

In a medium bowl, whisk together peanut butter and warm water as needed to make a thin dipping sauce. Stir in the rest of the ingredients until smooth.

Artichoke Dip

1 cup mayonnaise
1 cup non-marinated artichoke hearts drained
1 cup Parmesan cheese
1 (4 ounce) can diced green chiles

Mash artichoke hearts with a fork. Mix together all ingredients. Place in a microwaveable container with a lid or cover with saran wrap. Microwave 4 minutes and serve with bagel chips or crackers.

Blue cheese- Apricot Canapes

Whole wheat bread slices
Cream cheese, softened
Blue cheese
Apricot preserves
Toasted walnuts, chopped

Cream together equal amounts of cream cheese and blue cheese.
Lay out the bread slices.
Spread cheese mixture on one slice bread, top with chopped walnuts.
Spread apricot preserves on another slice of bread, then top the first aka a sandwich.
Repeat with enough bread slices to use up your cheese mixture.
Cut off the crusts. Then cut into little canapes and secure with a tooth pick.
The smaller the bite the more impressive.
Keep in a plastic bag in the refrigerator until ready to serve.
Enjoy the cut-off crusts yourself.

Artichoke and Onion Dip

1 Tbs olive oil
1/2 sweet onion, finely choped
2 garlic cloves, smashed and minced
2 tsp pimentos, diced
1 can artichoke hearts, rinsed, drained, and chopped
Package frozen spinch, thawed (or 1 cup fresh spinach)
8 ounces de-rined brie and/or cream cheese, softened
3 handfuls of grated parmesean cheese
3 Tbs light cream or half-n-half
1/4 cup white wine

Carmelize onions and garlic in frying pan with the oil on medium to low heat for about 10 minutes. Add pimentos, spinach and artichokes and stir well. Add cream and wine and cook about 2 minutes. Add the cheeses, stir well. Pour into a small baking dish and bake for 20 minutes right before serving.

Sausage-Cheese Balls

1 pound hot breakfast sausage
1 pound sharp Cheddar cheese, grated
3 cups Bisquick

Mix half of all ingredients together, then the other half (for ease). Roll into balls the size of marbles. Bake at 350 degrees for 15 minutes (or until golden brown). They freeze well after baking. Reheat in aluminum foil. Makes 100 balls. Serve with a dipping mustard.