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Calamari a la Plancha
Post | Linda Avery on 08.04.09 | No Comment
Calamari a la Plancha

by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody
from The Barcelona Cookbook
(Andrews McMeel Publishing, 2009)
Serves 4
A la plancha is a Spanish term that refers to a method of searing food over a very hot metal …

Goat Cheese-Radicchio Quesadillas
Post | Linda Avery on 08.02.09 | No Comment
Goat Cheese-Radicchio Quesadillas

by Jennifer Oz LeRoy and Kay LeRoy
from Tavern on the Green
(Artisan, 2009)
Serves 8 to 10, may be doubled

Making these goat-cheese quesadillas is a fun spectator sport if you don’t mind guests in the kitchen. The …

Indian Stuffed Potato Shells
Post | Linda Avery on 08.02.09 | No Comment
Indian Stuffed Potato Shells

Aloo Tikki Chaat
by Raghavan Iyer
from 660 Curries
(Workman, 2008)
Serves 6
My childhood neighbor in Mumbai (Bombay), Mrs. Chandwani, whose ancestral roots were embedded in Sindh (now Pakistan), purchased her aloo tikki chaat (stuffed potato patties) from the …

Salt Cod and Potato Spread
Post | Linda Avery on 07.20.09 | No Comment
Salt Cod and Potato Spread

Atascaburras
by Joyce Goldstein
from Tapas: Sensational Small Plates from Spain
(Chronicle, 2009)
Serves 8 to 10
This dish recalls the classic French dish known as brandade, but made without milk. Here, it is served in a bowl and garnished …

Meat-Stuffed Peppers, Rioja Style
Post | Linda Avery on 07.20.09 | No Comment
Meat-Stuffed Peppers, Rioja Style

Pimientos Rellenos a la Riojana
by Joyce Goldstein
from Tapas: Sensational Small Plates from Spain
(Chronicle, 2009)
Serves 8
Many different kinds of sweet peppers are grown in Spain, but the piquillo is among the most highly prized. Small, triangular, …

Rustic Corn, Tomato, and Basil Tart
Post | Linda Avery on 07.14.09 | One Comment
Rustic Corn, Tomato, and Basil Tart

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Makes one 12-inch tart; serves 8 as a main course
This is the perfect tart to celebrate summer. It showcases the ripest heirloom tomatoes, fresh corn, and basil. …

Grilled Cilantro-Mint Indian Naan Bread
Post | Linda Avery on 07.14.09 | No Comment
Grilled Cilantro-Mint Indian Naan Bread

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Makes 10 breads
Jerry Traunfeld was the executive chef for many years at the HerbFarm in Woodinville, Washington, near Seattle and now he owns Seattle’s Poppy Restaurant. Jerry’s …

Mexican Sopes
Post | Linda Avery on 07.13.09 | No Comment
Mexican Sopes

by Karl Petzke
from Tequila: Myth, Magic & Spirited Recipes
(Chronicle, 2009)
Makes about 1 dozen sopes

Sopes are traditional Mexican appetizers made from fresh masa or masa harina, the same dough or corn flour used in making tortillas. …

Corn and Cod Cakes
Post | Linda Avery on 07.08.09 | No Comment
Corn and Cod Cakes

by Joy Manning and Tara Mataraza Desmond
from Almost Meatless
(Ten Speed Press, 2009)
Serves 4 to 6
Crab cakes get all the glory, but many kinds of fish make terrific multi-ingredient patties. Fishcakes are part of the great …

Grilled Red Snapper Tacos
Post | Linda Avery on 07.01.09 | No Comment
Grilled Red Snapper Tacos

by Bob Sloan
from Dad’s Awesome Grilling Book
(Chronicle, 2009)
Makes 12 tacos
Grilled fish tacos are a staple in Southern California. Rather than the usual salsa that accompanies meat-filled tacos, those filled with fish get topped with finely …

Crab Cakes with Avocado-Habanero Sauce
Post | Linda Avery on 07.01.09 | No Comment
Crab Cakes with Avocado-Habanero Sauce

Tortas de Jaiba con Salsa de Aguacate y Habanero
by Priscila Satkoff with Vincent Satkoff
from The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine
(Chronicle, 2009)
Makes 6 servings
Crab cakes don’t have to be from New England to be tasty—serrano …