Archives for category: Appetizer

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I love making pizza from scratch. The smell of freshly baked dough always make me salivate in anticipation of the finished product, and I always end up eating the first slice too fast and burn the top of my mouth. Read the rest of this entry »

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A dish is like a play, each ingredient has a role, and the special attention taken to the ingredients are like clothes and makeup for the players. In a good dish, all the ingredients play off each other in such a way that they enhances each others flavors, but not lose themselves in the crowd.

In this salad, grilled eggplants are tossed with cognac poached pears, along with walnuts and slivers of pecorino cheese, in a garlic and herb vinaigrette, dotted with honey. Sweet, sharp, smoky, salty, there are so many possible permutations of flavor in this salad. Sometimes too many ingredients can make a dish confusing, but in this case it was perfect. Read the rest of this entry »

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After the successful first Blues On The Green picnic at Zilker Park where I made the grilled shrimp and arugula pitas , we decided to do another picnic.

This time Ben Kweller was playing, and the weather was much hotter. Read the rest of this entry »

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For my birthday, Mark’s mom bought me Gourmet Today, a collection of over 1000 recipes from the now defunct, at least in physical form, Gourmet magazine. Both Bon Appetite and Gourmet are owned by the same company, but magazine sales and subscriptions have been decreasing everywhere. In order to cut cost, the 90 year old Gourmet was put on the chopping block.

I love Gourmet so much that I would collect old issues Read the rest of this entry »

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When I make BBQ, I’m a big fan of quick easy side dishes that I can prepare ahead of time so I can focus more on the meats. This is the first year that I finally own a grill after 4 years of not having one, so I’ve been trying a variety of dishes for the grill. One of my recent favorites are these cheese stuffed grilled peppers. They are a great little side to BBQ dishes, or they can be served as an appetizer for your guests while you finish off other dishes on the grill.

The idea came to me after finding these beautiful, cute little baby Read the rest of this entry »

To go with the Tunisian style grilled chicken kebabs, I made two light and refreshing vegetarian sides, one of which is also from Susan Feniger.

I’ve always wondered what the difference between Israeli couscous and regular couscous are, Read the rest of this entry »

This quick and easy red pepper and walnut dip is good as an appetizer; like a pesto, it can be used as a spread on sandwiches, and also added to stews as a flavor enhancer.

To make the spread Read the rest of this entry »

Although Figs usually come into season in late June, they are already available in grocery stores by early June in Texas. I love fresh figs because they are so versatile and can go into sweet or savory dishes. I found some last weekend at Central Market and, on a whim, decided to make goat cheese stuffed figs. Read the rest of this entry »

As an appetizer to my paella dish, I made an easy and fast wine braised chorizo tapas. Chorizo comes in Mexican and Spanish varieties. The Mexican style uses fresh pork and some times is sold in loose bulk, without their casings. The Spanish variety is cured and dried and is the one that should be used in this recipe. Read the rest of this entry »

Last time I made kimbap, I used a recipe I found on rasamalaysia.com. I was surprised at how easy it was to make these vegetarian/vegan treats that are great as a side or snacks.

Since then, I found a kimbap recipe from David Chang that was inspired from food he found on his trip to a Buddhist temple in South Korea. Read the rest of this entry »