Tag Archives: appetizer

December 19, 2013

Savory Pinwheels

By eatonsquareedibles
I’m not shy about reposting really great and amazing recipes. This recipe is really nice , impressive and Fun!! Make them ahead of time and keep in refrigerator, slice and bake when your guests arrive. Enjoy again and again !

I’m not shy about reposting really great and amazing recipes. This recipe is really nice , impressive and Fun!! Make them ahead of time and keep in refrigerator, slice and bake when your guests arrive. Enjoy again and again !

Puff Pastry Sheet-Frozen is just as good when your in a pinch try Trader Joe’s or Waitrose brands.

make your Pesto first.

PESTO

1 big bunch fresh clean basil

1 clove garlic

1/4 cup grated parm cheese

1/3- 1/2 cup olive oil -add half at a time

Blitz all with a pinch of sea salt in cuisinart or blender.

 

Sun Dried Tomatoes:

buy them in a jar –  drain bout 10 tomatoes and chop  into small pieces

goat cheese

Buy and number of delicious brands in the refrigerated section of your grocers.

assemble:

Lay out chilled tart pastry, round or square.

smooth out pesto on top of pastry covering entire surface.

sprinkle with sundried pesto and goat cheese pieces .

roll  top 1/4  of pastry down

then the bottom 1/4 up

then again -the top another  1/4 down

then bottom another 1/4 up

at this point stack the two on top of eachother making one stack (this

makes the pretty palmier design!)

Place on cookie sheet and refrigerate at least 1/2 hour (the colder the

better when you go to slice these)

slice in 1/2 ” slices and place on cookie sheet

bake at 425 until gloden brown

20-25  minutes  keep an eye on it ,your oven may be hotter than mine.

 

 

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September 21, 2013

Zucchini Fritters

By eatonsquareedibles
This recipe can easily be used for many vegetables and fruits. Try substituting zucchini for broccoli ,cauliflower, or potatoes. For fruit fritters use apples, or pears.

This recipe can easily be used for many vegetables and fruits. Try substituting zucchini for broccoli ,cauliflower, or potatoes. For fruit fritters use apples, or pears.

3- Zucchini/ Courgette- peeled and grated on the large hole on the box grater.

Sea Salt

White Pepper

Place the zucchini in a strainer and set in bigger bowl. Top with another plate and weight the plate with something heavy to push the moisture out .Set aside for at least an hour or two

Do not skip this step.

Batter

1 Egg

½ teaspoon Sea Salt

1 teaspoon Baking Powder

1/3 cup Flour

fresh grated Black Pepper

1 slice Bacon-chopped into small bits (optional)

Canola Oil for frying

Heat oven to 160c/325*f

Beat batter ingredients together.

Add Zucchini combine.

Heat oil in a cast iron pan until medium hot. You don’t want oil too hot or fritters won’t cook evenly and thoroughly.

Scoop a spoonful of mixture onto a spoon, put a few bacon bits on top and drop spoonfuls bacon side down into the hot oil.

Fry until golden brown about 4-5 minutes on each side. Turn over and fry until golden brown.

Drain on paper towel then

Place in an ovenproof dish.

Place in oven for 10-15 minutes.

Serve hot and crispy with a side of blue cheese dressing.

Blue Cheese Dressing

 

3/4 cup crumbled blue cheese

1   3 oz. package cream cheese

1/2 cup mayonnaise

1/3 cup half and half

1/2 teaspoon worcestershire sauce

1/2 teaspoon black pepper

Reserve 1/3 cup of blue cheese.

Beat together remaining blue cheese and cream cheese until smooth.

Add mayonnaise, half and half, worcestershire and pepper,blend.

Add reserved blue cheese. Chill and its ready to serve.

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March 4, 2013

Warm Caprese Tower

By eatonsquareedibles
The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.

The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.

1 Shallot-sliced

1 Red Pepper-sliced

1 Yellow Pepper-sliced

1 Red Jalapeno pepper- grated

1 Bulb Fennel-sliced

1 thumb sized knob of Ginger-chopped

1 tablespoon Parsley

pinch of Sea Salt

a few turns of the grinder-Black pepper

1 ball Mozzerella-sliced thick

Cucumber slices

Toasted almonds-to sprinkle

Saute’ shallots for 3 minutes. Add peppers, fennel and ginger. Saute’ until mixture is melted together, about 25 minutes.

Sprinkle with parsley, salt, and pepper. Mix .

Assemble:

Overlay cucumbers on plate forming a circle. Top with a slice of mozzerella and a scoop of warm the pepper mixture.

Repeat.

Sprinkle with almonds and a drizzle of olive oil. Serve.

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June 12, 2012

Summer Bruschetta

By eatonsquareedibles

Not only is this Super fresh and Healthy its really delicious !!

Note: When you dice the tomatoes ,the peach, and the avocado try to dice them all the same size.

2 Cloves Garlic- 1 chopped- 1 whole

2-3 Roma Tomatoes seeds removed  –diced

Zest of half an Orange

Half Yellow peach-peeled and diced

Half Avocado-diced

3 leaves Basil -chopped

½ lemon- juiced

In a small bowl

Mix ingredients together and set aside to meld together.

Cut on the diagonal, 4 -6 thick slices of a baguette.

Broil sliced baguette on both sides until golden brown.

Rub one side of hot slices of bread with the whole garlic clove .

Top with tomato mixture

Sprinkle of sea salt fresh cracked black pepper .

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January 30, 2012

Stracciatella

By eatonsquareedibles

Italian spinach “egg drop” soup with spicy sausage meatballs.

6 cups Chicken Broth -If you don’t want to create your own, look for a one in the freezer section of your grocers. I like “Custom Culinary Roasted Chicken Base.”

1 rind of Parmesan Cheese about 3×3”(optional if you have one use it, it will really deepen the flavor)

1 bag fresh Spinach

8 small Raviolis (cheese or meat fine)

3 eggs-beaten

nutmeg- pinch

Crusty Bread

Butter

Meatball mixture_

4 links -Spicy Italian Sausage-casing removed

1 Egg

¼ cup Bread Crumbs

½ teaspoon Black Pepper

Sea Salt –pinch

3 tablespoons Parmesan Cheese

In a med size bowl mix meatball mixture. Make mini meatballs. Fry meatballs in pan until brown and cooked through. Drain on paper towels and set aside.

Heat  5 cups of broth with the rind of Parmasan. Add meatballs, spinach and nutmeg.

Reserve 1 cup of broth and set aside to cool.(you can use an ice cube)

Add Salt and Pepper to the pot to taste.

Simmer for 1 hour.

Bring soup to a boil.

Add Ravioli and cook for 3-5 minutes or until Ravioli starts to float.

Beat Eggs into the reserved cold broth.

While whisking soup quickly and constantly , slowly pour egg mixture in a steady stream into the boiling soup.

VOILA !

Serve Hot and Sprinkle with Parm cheese.

Serve with Warm Crusty Bread and Butter.

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January 23, 2012

Smoked Salmon Mille feuille

By eatonsquareedibles

Brunch of champions

Prepare Puff Pastry

1 Sheet Puff Pastry

Heat oven to 375f /190c

Place pastry square on a cookie sheet lined with parchment paper.

Preforate the pastry with a fork in several places.

Cover cookie sheet with another cookie sheet and bake for 10 minutes.

Reduce heat to 250f/120c

Bake for an additional 30 minutes.

Remove from oven and cut pastry into 6 even rectangles. Cool.

Prepare Fennel Crème

Combine ingredients and mix until smooth. I blitz them in a mini food processor but you can hand blend them easily.

 

4 oz Crème Fraiche or sour cream

4 oz cream cheese-room temp

2 tablespoons fennel-chopped

6 mint leaves

1 tablespoon Chives- chopped

juice of ¼ lemon

pinch sea salt

pinch cracked pepper

ADD about  12 capers and mix

Prepare and set aside

Smoked Salmon- cut salmon slices to fit puff pastry rectangles

½ cucumber –seeded and julienned

1 teaspoon Fennel fronds-chopped

Assemble Mille feuille

Place one rectangle of puff pastry on plate

Smear on Fennel crème

Line with Cucumbers

Top with Salmon

Top with another Rectangle of Puff Pasrty

Smear on Fennel Crème

Line with cucumbers

Top with Salmon

Top with a rectangle of  Puff Pastry

Top with a dollop of Fennel crème and sprinkle with Fennel Fronds

Makes 2

ENJOY !!

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October 2, 2011

Cream of Celery and Fennel Soup

By eatonsquareedibles

This soup eats like a meal. Serve with crunchy french bread and fresh butter

  • One bunch celery – thinly sliced
  • 1 medium size onion  sliced
  • ½ head fennel- thinly sliced
  • 2 tablespoons flour 
  • 2 tablespoons butter
  • 3 cups chicken broth
  •  1/2 cup of whipping cream (optional)
  • salt
  •  white pepper

On medium heat, In a medium saucepan, melt the butter. Saute onion, celery and fennel. Saute until tender. Sprinkle with flour and stir  cooking  for one more minute.

Add chicken broth and cook on low for 30 minutes. 

Pour mixture into blender and refrigerate until cool.When soup has cooled blend celery mixture until pureed.

Avoid  blending HOT SOUP !! , the lid may fly off the blender and your soup will end up on your walls . 

If you have an emersion blender you may carry on and blend the soup while its hot.


 Pour into medium size pot (and heat is cold)

When soup is hot, turn off heat and add cream.

Salt and pepper to taste.

Serve 

If you want a healthy non-fat soup omit the cream. It is delicious.

HINT- celery can be substituted with bell peppers for a delicious soup, or mushrooms, or  just fennel or you can mix the veggies. Be creative.

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