Appetizer / Tapa

Array

Sephardic Charoset

A few years ago I started making sephardic-style charoset for Passover... and I never stopped. Although it is not the classic apple and walnut dish of my youth, I like the flavors better and I find it easier to manage on a piece of matzah with horseradish.

This year, I discovered this Serious Eats recipe, which I found not only tasty but also easy to make. Win win!

Sephardic Charoset
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Mango and Cucumber Chow

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Mango Chow
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Savory Bread Pudding

Courtesy of Cowgirl Creamery. Could easily be made vegetarian.

Ingredients
1 lb. Andouille Sausage - small diced
1 medium Onion - small diced
3 stalks Celery - small diced
1 lb. Cremini Mushrooms - small diced
1 Tbsp. Garlic - minced
2 Tbsp. Thyme - chopped
1 lb. Stale Bread - large diced
6 Eggs
2 cups Heavy Cream
1 cup Chicken Stock
4 oz. Cowgirl Creamery Crème Fraiche (plus more for serving)
8 oz. Cowgirl Creamery Wagon Wheel - grated
Salt & Pepper - to taste
1/8 lb. Butter
1 bunch Chives - thinly sliced

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Dill Cucumber Salad

A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

1 large English cucumber, sliced on a mandolin to 1/8" thick
1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
1/2 cup sugar
1/2 cup water
1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

Dill Cucumber Salad
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Carrot Ricotta Tart

Via http://www.bonappetit.com/recipe/carrot-tart-with-ricotta-and-herbs

2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend (optional)
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

Carrot Ricotta Tart
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Green Sauce

This sauce was AWESOME, and I made it all by myself.

Makes about 1 cup:
2 cups unpacked parsley
1 cup unpacked mint
1 cup unpacked basil
1/4 cup olive oil
1/4 cup white wine vinegar or rice vinegar
Juice of 1 lemon

Blend all ingredients, preferably with an immersion blender, until smooth.
If needed, add more oil (and/or vinegar, to taste) to help blend.
Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

Green Sauce
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Hummus Pancakes With Tahini Mayo

Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

Pancakes
1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
1/2 cup tahini
2 cloves garlic, cut in half lengthwise (germ removed)

Hummus Pancakes
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Parmigiano Gelato

Courtesy of The Washington Post Magazine.

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Crispy Hoi An Pancakes

Batter

1 cup rice flour
½ teaspoon ground turmeric
½ teaspoon kosher salt

Assembly

5 tablespoons (or more) vegetable oil, divided
4 oz. small shrimp, peeled, deveined
Kosher salt and freshly ground black pepper
6 scallions, thinly sliced
4 oz. mung bean sprouts (about 1 cup)
Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
Nuoc Cham (recipe below)

Hoi An Pancakes
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Dinner Rolls

These rolls from the The Bread Lover's Bread Machine Cookbook are deceptively easy to make and great par-baked and frozen. We make these for Thanksgiving - they're one thing we can check off our list a few weeks in advance.

Dough Recipe

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  • 1 cup plus 1 Tbsp milk
  • 3 Tbsp honey
  • 2 large eggs
  • 6 Tbsp unsalted butter, cut into pieces
  • 4 1/4 cups all purpose flour
  • Dinner Rolls
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    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
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    Deviled Eggs

    For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

    Deviled Eggs
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    Cheese Snappy Wafers

    From M. Egan via S. Camfield

    2 sticks (1c) butter, softened
    2c flour
    1.5 cups sharp cheddar, shredded and at room temperature
    1/2 t cayenne
    1/2 t salt
    2c rice krispies

    Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

    Mold small pices, place on ungreased cookie sheet.

    Bake at 350F for 45 minutes

    Cheesy Snappy Wafers
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    Bean Dips

    Courtesy of Cook's Illustrated.

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    7-Layer Bean Dip

    No real recipe here; we used, from the bottom up:

    1. leftover refried pinto beans
    2. Shredded cheese
    3. guacamole
    4. sour cream
    5. pico de gallo
    6. Olives (optional)

    ...and layered them in a flat-bottomed glass dish. The pico counts as two layers. Really.

    IMG_8471_resized.JPG
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    Garlic Scape Pesto

    Garlic scape pesto is a wonderful thing. It is delicious, easy to make*, easy to use, and freezes well. We try and make a big batch of this when garlic scapes appear at the farmer's market in late spring. Freeze in ice cube trays for easy use later.

    2 cups garlic scapes, cut into ½" pieces (stringy and blender-killing otherwise!)
    ⅔ cup olive oil
    1 cup shredded parmesan (or substitute) cheese
    ⅓ cup pine nuts
    ⅓ tsp salt

    Blend all ingredients in food processor until a pasty consistency.

    Garlic Scape Pesto
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    Pea Pancakes

    Audrey was really excited about this recipe. Unfortunately, it sucked.

    1 cup shelled fresh peas (from about 1 pound pods)
    1 teaspoon kosher salt plus more
    3 large eggs
    1 cup low-fat cottage cheese
    1/4 cup all-purpose flour
    2 tablespoons vegetable oil plus more for skillet
    4 scallions, thinly sliced, plus more for serving
    1/4 cup (1/2 stick) salted butter, melted

    Optional: If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes, Drain

    Pea Pancakes
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    Kofta (Mediterranean Meatballs)

    This tasty and relatively easy recipe came from this fantastic cookbook centered on one of my favorite cuisines. The recipe calls for a mix of lamb and veal, but lamb alone would probably be good too.

    Makes 24 kofta.

    1 lb ground lamb
    1 lb ground veal
    1 medium onion, roughly chopped
    3-4 large cloves garlic
    1/2 cup toasted pine nuts
    1/2 bunch flat-leaf parsley
    1 large medium-hot red chile, seeded
    1.5 tsp ground cinnamon
    1.5 tsp ground allspice
    3/4 tsp ground nutmeg

    Kofta
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    Shrimp and Hearts of Palm Rémoulade

    Rémoulade

    1/2 cup loosely packed flat-leaf parsley leaves
    1 celery stalk, coarsely chopped
    1 small shallot, coarsely chopped
    1 garlic clove, peeled

    1 cup mayonnaise
    2 tablespoons whole grain mustard
    1 tablespoon prepared horseradish
    1 tablespoon fresh lemon juice
    1/2 teaspoon paprika
    1/2 teaspoon Worchestershire sauce

    Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.

    Shrimp

    Shrimp Remoulade
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    Juniper Cured Salmon

    This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

    1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

    For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
    For a 1 lb salmon: 2.5 cups each salt/sugar
    For a 2 lb salmon: 3 cups each salt/sugar

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    Salmon Curing
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    Burnt Eggplant with Pomegranate Dip

    Ingredients:
    2 large eggplants
    3 gloves garlic, minced
    Grated zest of 1 large lemon
    Juice of 1 lemon
    4 Tbsp olive oil

    To finish:
    2 tablespoons parsley
    2 tablespoons mint leaves, chopped
    Seeds of 1/2 pomegranate
    Salt and Pepper to taste

    Optional: top with smoked salt.

    Char eggplants on a stove top (~20 minutes), grill or on a broil mode in the oven (~45 minutes, turning twice). Turn around so it is very charred all around. If broiling, piece the skin in multiple places.

    Burnt Eggplant
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    Empanadas

    So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

    Empanadas
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    Blistered Padrón Peppers

    1/2 pound fresh padron, shishito, seranno, small Hatch, or hot banana peppers, washed and thoroughly dried
    1 tablespoon olive oil
    Coarse sea salt, such as fleur de sel or Maldon

    Place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

    Heat an indoor sautee pan or outdoor grill to medium high.

    When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.

    Charred Peppers
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    Chana Chaat

    Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

    Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

    Chana Chat
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    Three Indian Chutneys

    These three sauces go great with naan, chana chat, and ragda patties.

    Mint Chutney

    Indian Chutneys
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    Pasta Salad with Melon, Pancetta, and Ricotta Salata

    Not really hearty enough for a meal, but a nice (non-vegetarian) pasta salad to bring to a party or have as a side dish. Courtsey of Bon Appetit, but slightly modified.

    Ingredients

    2 ounces thinly sliced pancetta (Italian bacon)
    4 ounces orecchiette (ear-shaped pasta)
    3 tablespoons extra-virgin olive oil
    3 tablespoons Champagne vinegar, white wine vinegar, or rice vinegar
    1 1/2 cups 3/4" square diced pieces peeled cantaloupe
    1/3 cup coarsely chopped fresh mint

    Pasta Salad with melon, ricotta, pancetta and mint
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    Crab Cakes

    Adapted from The Santa Monica Farmers Market Cookbook.

    Makes 10 large crabcakes or as many small ones as you can roll

    1 lb lump crabmeat
    1/3 cup panko breadcrumbs (can sub regular)
    2 eggs, beaten
    4 Tbsp mayonnaise
    2 Tbsp lemon juice
    Few drops hot sauce (like Tobasco)
    Generous dash of Old Bay seasoning
    Generous dash of Garlic Powder
    Generous dash of Onion powder
    Salt and pepper to taste

    Crab Cakes with an Avocado/Yogurt sauce
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    Four Cheese Quiche

    This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.

    1 pastry shell (use the pastry crust from the tomato tart recipe.

    4oz st nectaire (soft, ripened cheese) without the rind
    3oz chevre
    1oz blue d'Auvergne or Roquefort (optional)
    2oz of grated emmental cheese
    2 eggs
    2 egg yolks

    Cheese Quiche
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    Bernice's Fried Eggplant

    ... with just a little tweaking.

    Serves 8.

    Ingredients:
    2 medium-large eggplants
    1.5 cups breadcrumbs (panko or regular)
    1/2 cup freshly-grated parmesan cheese
    Spices from your pantry (such as garlic powder, onion powder, paprika, basil, oregano, salt, and pepper)
    2 eggs
    1/2 cup or more of all purpose flour
    Vegetable oil
    [Note: halve these proportions for a medium-sized eggplant]

    Pre-prep:

    Fried Eggplant
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    Crab Rangoon

    All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

    Obviously, this is a "notional" recipe.

    Ingredients
    Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
    (Go a little heavy on the cream cheese)
    Chopped green onion
    Dash garlic powder
    Smaller dash soy sauce
    Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

    Process
    Mix ingredients together (except won ton wrappers).

    Crab Rangoon
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    Pickled Beets

    Yield: 5 pints

    ~12 medium sized beets (ideally, your beets are the same diameter as your jars)
    1 cup water
    1 cup white vinegar
    1 cup sugar

    Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

    Put beets in boiling water for 30-45 minutes (until they peel easily).

    Peel beets. Put in cold water to cool.

    While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

    Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

    Beets
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    Sweet Pickles

    This is the recipe I used for our annual batch of canned sweet pickles.

    Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

    • ~6 small Kirby (pickling cucumbers), sliced 1/8" thick
    • 1 medium white onion, thinly sliced
    • 2 cups vinegar (split between white vinegar and rice vinegar)
    • 1 cup sugar
    • Salt

    Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

    Heat jars and lids.

    Sweet Pickles
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    Caramelized Onion and Apple Flatbread

    Adapted from a recipe we found online, this flatbread or pizza is easy to make and tasty. Cut it into small squares to serve at a party.

    Caramelized Onion and Apple Pizza
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    Smoked Salmon Crepe Pinwheels

    A delicious and fun twist on Kevin Dundon's salmon cake recipe.

    These are crepes, layered with cream cheese and smoked salmon (lox), rolled and cut into pinwheels. Great for a party!

    2/3 cup AP flour
    1 jumbo or 2 small eggs
    about 1 cup milk
    8oz smoked salmon slices
    8oz whipped cream cheese (with herbs/chives if available)
    1 tbsp snipped fresh chives, scallions, garlic, shallots, or your favorite herbs
    juice of 1/2 lemon

    Salmon Crepe Pinwheels
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    Shallot Confiture (Onion Jam)

    Yield: abt 2.5 pints

    2.5 lb shallots
    .75 c salt
    6 c white wine vinegar
    4 c granulated sugar
    for the spice bag:
    4 cardamom pods
    2 cinnamon sticks
    3 strips lemon rind
    1 Tbsp caraway seed
    1 Tbsp cloves
    .5 bird's eye chile

    Blanch and peel shallots. Make sure root ends stay intact, or shallots will disintegrate during cooking.

    Place peeled shallots in large glass bowl. Cover with cold water and add the salt. Mix until dissolved.. Weight shallots down (with a plate works) and leave for 24 hours.

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    Bacon-wrapped Scallops with mushrooms

    6 Large (1" diameter) Scallops
    3 slices Polyface bacon (or prosciutto)
    3 T Rendered bacon fat (or butter)
    2 T butter
    2 cloves garlic, finely chopped
    8 Cremini or wild mushrooms, thickly sliced
    1 t tarragon
    1/4 C white wine or dry vermouth

    If using prosciutto instead of baking, use this approach: http://www.epicurious.com/recipes-menus/how-to-cook-scallops-wit... (hot pan with oil, 3 mins, add butter and flip, 3 mins while basting; add wine to make a pan sauce while scallops rest.

    Preheat oven to 375F

    Prosciutto wrapped scallops
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    Fried Potstickers

    When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

    Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

    The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

    Potstickers Fried
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    Dolmades (Stuffed Grape Leaves)

    We really enjoy the vegetarian dolmades (grape leaves stuffed with rice and other sundies) from Eastern Market, and so we thought we'd try and make them ourselves. We found grape leaves in brine at the supermarket and went from there. While I do enjoy cooking "projects," I have to admit that this one is pretty labor intensive. It's delicious, but undertake with caution.

    I cobbled together the recipe from online sources.

    Makes about 40 dolmades.

    Dolmades
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Yogurt Dips

    I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

    Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

    Shallot Yogurt Sauce/Dip
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    Jon's Garden Salsa

    I began making my own hot sauce during Peace Corps - peppers were plentiful, but good, non-tabasco-style sauces were hard to find (and generally bad). It's always a big hit, but actually really easy to make.

    You can also see this recipe in a much more amusing flowchart form (PDF)

    Salsa and chips
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    Spanish Tortilla

    This recipe combines a few other recipes. We've made this twice now, and continue to tweak the balance; if anything, go lighter on the potatoes, and the cheese may or may not actually work well in conjunction with easy flipping of the tortilla. Nevertheless, it's hearty, tasty, just-oily-enough. Bonus: it's one of those wonderful dishes that's possibly even better as leftovers the next day.

    Spanish Tortilla 2
    3.5
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    Salsa Verde

    A good, staple salsa verde recipe that balances the tartness of the tomatillo with a nice char and some spice. Makes about 2 cups.

    • 8 medium tomatillos, husked, rinsed
    • 3-4 fresh chiles (a mixture of jalapenos and poblanos creates a nice flavor)
    • 8 unpeeled garlic cloves
    • 1 cup (packed) fresh cilantro
    • 1 small white onion, roughly chopped
    • Juice of 1 lime
    Verde Salsa
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    Falafel

    ... or you could just buy falafel mix and add water. We didn't actually follow this recipe, but it looks good.

    http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm

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    Melon and Mint Tabbouleh

    A twist on a classic mediterranean salad. The melon makes it sweet instead of savory. Any kind of melon will do. Should keep in the fridge about 5 days. The lime juice will slowly absorb into the bulgar, so add extra lime each day to bring back the tang.

    http://www.epicurious.com/recipes/food/views/Melon-and-Mint-Tabbouleh-12...

    Melon and Mint Tabbouleh
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    Fresh Mango Salsa / Chutney

    This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

    Mango Salsa
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Ragda Patties

    IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

    For the Patties (can be done ahead):
    3 large Potatoes
    1/2 tsp ginger, grated
    1/2 tbsp Garam Masala
    1/4 tbsp Turmeric
    2 Tbsp Bread crumbs
    Oil

    Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
    Add spices, mix and knead well into a dough.
    Add the bread crumbs and knead well.

    Ragda Patties
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    Mediterranean Style Hummus

    Adapted from a blog that apparently isn't public anymore.

    Hummus
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    Stuffed Mushrooms

    Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

    Stuffed Mushrooms
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    Your rating: None Average: 3.5 (2 votes)

    Fresh Tomato Tart with Chevre

    This is a recipe created by Jon's Mom based on the amazing brunch tart from A Priori Thé in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze into a booth here, if only for this tart. The original has a dry cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chèvre already being used. This dish is amazing in its simplicity.

    For the tart's pastry
    10" tart pan:
    1½ cups flour
    ¾ tsp salt
    ½ cup butter (freeze)

    Tomato Tart
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    Arepa

    The Arepa is the Venezuelan staple, and their version of meat-in-bread. They're very filling, if hard to get the flour for. Online, Amigo Foods offers it (Harina P.A.N.), and often you can find it at more Latin-oriented groceries (Austin: Fiesta almost always has it. In DC, I've found it at La Casa Latina on Georgia near Piney Branch and at Caribbean Market II on New Hampshire near Takoma Park)

    Arepas
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    Pupusas

    SALVADORAN PUPUSAS By Graciela Fortin-Magana

    Preparing the dough
    There are different brands of tortilla flour to make the dough. MASECA, which can be found in most large supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag and make as much dough as needed. Once the dough has been prepared set it aside while you prepare the filling.

    Three Fillings
    CHEESE
    3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying cheese, mozzarella and ricotta)
    3 or 4 tablespoons of heavy cream

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    Drinker's Choice

    In Austin, there used to be a fantastic Turkish restaurant called Ararat - one of Austin's best kept restaurant secrets (that everyone knows). They had bellydancing all weekend and live bands during the week, and some of the best middle eastern food you'll find. It was a small place with rug-covered walls that was always jam-packed.

    Drinker's Choice
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    Wild Mushroom Arancini

    From delicious magazine. Difficult to form, but tasty! Freeze (and reheat) leftovers for an easy weeknight meal.

    2 tbsp butter
    1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
    1 onion, finely chopped
    1 garlic clove, crushed
    1.5 cups arborio rice
    1/3 cup white wine
    3 cups vegetable stock, hot (approx - make more if needed)
    1 tbsp fresh thyme leaves
    4 oz buffalo mozzarella ball, cut into 12 pieces
    4 tbsp plain flour
    3 tbsp vegetable oil

    Arancini
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    Your rating: None Average: 3.5 (2 votes)

    Lebanese Tabbouleh

    From Epicurious

    1/2 cup fine bulgur
    3 tablespoons olive oil
    1 cup boiling-hot water
    2 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
    1/2 cup finely chopped fresh mint
    2 medium tomatoes, cut into 1/4-inch pieces
    1/2 cucumber, peeled, cored, and cut into 1/4-inch pieces
    3 tablespoons fresh lemon juice
    3/4 teaspoon salt
    1/4 teaspoon black pepper

    Tabbouleh
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    Your rating: None Average: 3 (2 votes)

    Mini Zucchini and Goat Cheese Tarts

    Yummy goat cheese (or cream cheese) tarts, a microplane for the zucchini is important to get them thin enough to fold over. Sauteeing them shortly can also help.

    Pastry dough (pie crust or puff pastry, sliced bread could work)
    2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
    1 teaspoon salt
    2 tablespoons extra-virgin olive oil plus additional for drizzling
    2 teaspoons chopped fresh lemon thyme or regular thyme
    3 ounces soft fresh goat cheese, room temperature
    1/4 cup freshly grated Parmesan cheese

    (photo by: Coral von Zumwalt via Epicurious.com)
    3
    Your rating: None Average: 3 (2 votes)

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