Help with a first-course conundrum, for all you fellow cooks . . .

Sounds way too good~ I like to serve little cherry tomatos filled with cheese as a special touch

I use a little paring knife or if the tomato's are big enough I use a melon baller~ and gentle scoop out the middles and add cheese ~ any cheese mixture with herbs or diced vegetables mixed in is delicious.

Also too, what I like to do is I get cucumbers and with a potato peeler score the skins in decorative stripes around the cucumber. Then slice them about an inch thick ~ then with a mellon baller scoop thin insides out but not all the way through on each "chunk" slice leaving a small membrane at the bottom as a "bed". Then I mix a cream cheese with vegetable mix and a small bit of the cumcumber insides together and put a big scoop back onto the cucumber chunks then refrigerate them to solidify. Then with a potato peeler I shave a carrot ~ dice the shavings and use it as a topping on the stuffed cucumbers.

Sounds like a lot of work but it's not (probably the way I wrote it) and it's quite decorative and people really like them.

I am happy to give you this Steve as a Thank you for your home made butter recipe

dianne

 
Actually, there's no reason why you couldn't make a frittata from spinach....

just nuke and squeeze really dry. LOL. when i was a kid, we never understood the Popeye and spinach thing because we loved it. One of our favorite after school snacks was slabs of spinach pie which my mother made with garlic, anchovies and olives. How's that for wierd kid food?

 
Back
Top