Archive for the ‘Appetizers’ Category

Poached Foie Gras with Grape Relish

When the occasion calls for an absolutely stunning starter, look no further. Foie gras, gently poached in port and red wine, supported by a crisp fragment of brioche, adorned with a savory grape demiglace. C’est magnifique!

Summer Pea Crostini

Fresh English peas combine well with all the mint family herbs: basil, mint, oregano, etc. Here they transformed into a chunky puree accented with scallions and fresh mint. The crostini use French mini-toasts as a base — they are fine-grained and lightly crisp, a better complement to the delicately flavored peas than a coarse Italian or French-style bread.

Pan-seared Foie Gras with Pears and Mâche

Foie gras is not difficult to cook, but it must be cooked quickly otherwise it will dissolve into a puddle of expensive melted fat. Its unctuous richness pairs nicely with sweet, juicy pears and nutty mâche leaves.

Crostini with Onion Confit and Petit Basque Cheese

Onion confit is just onions, cooked long and gently, seasoned with a bit of balsamic vinegar and salt. That’s it. But during hours of simmering, the onions turn caramel-gold and their flavor changes from sharp and pungent to rich and sweet. It’s ridiculously simple to make, provided you have a heavy pan with a tightly-fitting cover (une cocotte!), and a few hours to let the onions reduce to a thick jam. Smear the jam on garlicky crostini and top with a thin shaving of nutty Petit Basque cheese to create an inspired appetizer — or snack!

Spinach and Feta Briks

These spinach and feta-stuffed briks are similar to Turkish borek and Greek spanakopita. Unlike classic briks, these are baked, not fried. They also make a wonderful appetizer when made as miniatures!

Roasted Golden Beet & Goat Cheese Napoleons with Citrus Vinaigrette

Golden beets, roasted until tender, then sliced and layered with fresh goat cheese & chive filling — this stunning salad looks so elegant, guests will think you spent hours in the kitchen! But the beets, filling, candied nuts, and vinaigrette can all be made ahead of time, making it an ideal first course for a dinner party. It also makes a great lunch dish, served with crusty bread. You can use any color combination of beets: all gold, all red, or alternating colors!) as well as different nuts, such as candied walnuts or plain, toasted hazelnuts.

Classic Tarte Flambée

Tarte flambée is a well-known Alsatian specialty. It’s like pizza in that a thin crust of dough is baked in a very hot oven but its toppings are primarily crème fraîche, onions, and bacon. Like many traditional regional dishes, there are innumerable ways of preparing it. Here is one delicious example.

Heirloom Tomatoes with Panko Crusted Goat Cheese

Panko, or Japanese bread crumbs, are much coarser than ordinary bread crumbs and create a deliciously crunchy crust — a startling contrast to the hot, creamy cheese. The black lava sea salt adds a nice smokiness and balances out the acid and sweetness of the tomatoes.

Salmon Puffs with Shallot Butter Sauce

This is a simple and elegant first course that always impresses. The key to recipes that use only a few ingredients such as this is to use THE BEST of everything. So, for this recipe, use fresh wild salmon, fresh herbs, good wine and quality butter.

Shrimp Deviled Eggs with Piment d’Espelette

A delicious and easy appetizer for Easter or any other special occasion!