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Blue Cheese Stuffed Strawberries

Blue Cheese Stuffed Strawberries (plus a giveaway)

This recipe makes a lovely and quick appetizer or a light dessert, and I have also been known to eat some of these as a fast lunch.  I could probably live on the combo of fruit and aged cheese, and this version skips the traditional crackers, yet still works well as a hand-held nibble.  This […]

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Onion and Rosemary Tart

Onion and Rosemary Tart (grain free)

The opening day of the Farmers’ Market was this weekend, and with the fridge now stocked with spinach, baby lettuce, mushrooms, cheese, eggs, and wine from the market, I was inspired to use the last of the storage onions to free up some space.  I am so ready for weekly market trips.  This tart is […]

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Sweet Potato Fries with Roasted Red Pepper Ketchup

Sweet Potato Fries with Roasted Red Pepper Ketchup

The primary thing that makes something “junk food” is the degree of separation from foodstuffs in their whole states.  If you love fries, eat fries–just make them yourself, and don’t feel bad about eating them.  Most commercially-produced fries are multiple steps away from the whole potato, and usually fried in oils that you might want […]

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Shrimp Quenelles

Shrimp Quenelles

When I was ten years old I started collecting old cookbooks and cooking magazines from the local used bookstore, and I amassed quite a large collection.  I had a fairly complete set of old Gourmet magazines, as well as a strange variety of cookbooks, ranging from spiral-bound, regional fair collections to James Beard and Julia […]

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Greek Stuffed Mushrooms

Greek Stuffed Mushrooms

I hate football.  Let me not mince any words about that.  Not a fan of the game in any form, so I don’t really “do” the Super Bowl.  However, I still manage to get sucked into the national hype enough to make some kind of party-type foods to eat while the rest of the country […]

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Salt and Pepper Shrimp

Salt and Pepper Shrimp

One of my favorite restaurants does a version of this dish that I love, and I probably order it once a month.  They use smaller shrimp and leave the shells on, then fry them and top them with a sweet-and-hot pepper dice.  You eat them shell and all, and they are crispy, spicy, and delicious.  […]

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