I am planning a small party for the girls and plan to serve about 4 appetizers. I grow a variety of herbs and want to feature one in each recipe. Any ideas? Here are my herbs: basil, rosemary, sage, thyme, garlic chives, and dill. I will then give away small pots of herbs as a favor
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Ideas for "Herb" appetizers
- Thread starter franinva
- Start date
REC: Bruschetta With Roasted Red Peppers and Goat Cheese
This one uses lots of basil - It's amazingly delicious.
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
This one uses lots of basil - It's amazingly delicious.
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
REC: Salmon Canapes
Another great appetizer - uses dill.
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (First time I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
Another great appetizer - uses dill.
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (First time I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
Or the olive puffs with thyme, oregano or basil. REC:
My original post....
REC: Zuri, also, there are HC's olive puffs. So easy I keep them frozen for everyday nibbling. I prefer them with Nyons olives and sub half goat cheese. The
flavour is a little more sophisticated. As
HC says, it's an old recipe from a generation
before us (even before me) but I'm finding
that people really like them, regardless.
OLIVE CHEESE PUFFS
2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives
Drain olives well. Cream cheese and butter;
stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive.
Freeze puffs and then bake at 400. (20+ min.)
Makes 50 puffs.
I go freely with the herbs each time I make
these. Depending on what jumps out of the
cupboard first. This is literally a 5 minute
process.
My original post....
REC: Zuri, also, there are HC's olive puffs. So easy I keep them frozen for everyday nibbling. I prefer them with Nyons olives and sub half goat cheese. The
flavour is a little more sophisticated. As
HC says, it's an old recipe from a generation
before us (even before me) but I'm finding
that people really like them, regardless.
OLIVE CHEESE PUFFS
2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives
Drain olives well. Cream cheese and butter;
stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive.
Freeze puffs and then bake at 400. (20+ min.)
Makes 50 puffs.
I go freely with the herbs each time I make
these. Depending on what jumps out of the
cupboard first. This is literally a 5 minute
process.
Here's it.
Cheese Puffs Copyright 2004, Barefoot in Paris, All Rights Reserved
Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: 40 puffs
User Rating:
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
Cheese Puffs Copyright 2004, Barefoot in Paris, All Rights Reserved
Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: 40 puffs
User Rating:
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
Or les Scourtins....
The Nyons olives used in this are best with herbes de Provence in the oil. So you could pick an herb...rosemary would be good. You need a French oil-cured olive to make it good but this is very sophisticated. (Who posted this originally??)
Les Scourtins Aux Olives de Nyons
Serving Size : 30
9 tablespoons butter -- softened
3/4 cup powdered sugar
1 tablespoon olive oil
1 1/4 cups AP flour
½ cup cured olives, pitted & coarsely chopped
Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.
Preheat the oven to 350̊F. Line two baking sheets with parchment paper.
In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.
The Nyons olives used in this are best with herbes de Provence in the oil. So you could pick an herb...rosemary would be good. You need a French oil-cured olive to make it good but this is very sophisticated. (Who posted this originally??)
Les Scourtins Aux Olives de Nyons
Serving Size : 30
9 tablespoons butter -- softened
3/4 cup powdered sugar
1 tablespoon olive oil
1 1/4 cups AP flour
½ cup cured olives, pitted & coarsely chopped
Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.
Preheat the oven to 350̊F. Line two baking sheets with parchment paper.
In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.
Oh you have to do the swap fave the Proscuitto and Gruyere pinwheels
PROSCIUTTO AND GRUYERE PINWHEELS
Can be prepared in 45 minutes or less.
3/4 cup finely grated Gruyère (about 3 ounces)
4 teaspoons chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry
sheets), thawed
1 large egg, beaten lightly
2 ounces thinly sliced prosciutto
In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to
3 days.
Preheat oven to 400°F. and lightly grease 2 large baking sheets.
Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.
Makes about 40 hors d'oeuvres.
Gourmet
December 1996
PROSCIUTTO AND GRUYERE PINWHEELS
Can be prepared in 45 minutes or less.
3/4 cup finely grated Gruyère (about 3 ounces)
4 teaspoons chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry
sheets), thawed
1 large egg, beaten lightly
2 ounces thinly sliced prosciutto
In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to
3 days.
Preheat oven to 400°F. and lightly grease 2 large baking sheets.
Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.
Makes about 40 hors d'oeuvres.
Gourmet
December 1996
carianna-in-wa
Well-known member
I just saw a yummy looking recipe for fried herbed almonds while browsing...
I thought these looked wonderful! I put them on my to-try list just this morning. These can be made up to a week ahead and stored in an airtight container.
REC: Olive Oil-Fried Almonds
From Fine Cooking July 2005
2 cups blanched almonds
1 cup extra-virgin olive oli
6 large fresh sage leaves
2 T fresh rosemary leaves
1 T fresh thyme leaves
1 t. sea salt
Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than 1/3 of the pot). Set the pan over med. heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 minutes depending on your stove and pot.
Toss in the herbs simultaneously and cover the pot immediately with the lid to prevent spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook. When popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. Store in airtight container at room temperature once cooled.
I thought these looked wonderful! I put them on my to-try list just this morning. These can be made up to a week ahead and stored in an airtight container.
REC: Olive Oil-Fried Almonds
From Fine Cooking July 2005
2 cups blanched almonds
1 cup extra-virgin olive oli
6 large fresh sage leaves
2 T fresh rosemary leaves
1 T fresh thyme leaves
1 t. sea salt
Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than 1/3 of the pot). Set the pan over med. heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 minutes depending on your stove and pot.
Toss in the herbs simultaneously and cover the pot immediately with the lid to prevent spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook. When popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. Store in airtight container at room temperature once cooled.
Rosemary Biscotti with Pecans
Rosemary Biscotti with Pecans
HOLIDAY 2002
BY MARILYN BENTZ CROWLEY AND JOAN MACKIE
Always a perfect accompaniment to soup or served as a cocktail-party nibble, these biscotti will surprise your taste buds with an unexpected cayenne hit. Look for a cheese-and-wine variation at the end of the recipe.
2 1/4 cups (550 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried rosemary
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
3 large eggs
1/2 cup (125 mL) butter, melted and cooled slightly
2 tbsp (25 mL) milk
1 cup (250 mL) lightly toasted pecans, coarsely chopped
1. Preheat oven to 350°F (180°C).
2. Line a large baking sheet with foil or parchment paper. In a large bowl, stir flour with baking powder, rosemary, salt and cayenne.
3. Using an electric mixer and a medium bowl, beat eggs until fluffy and light-coloured. Slowly beat in butter and milk. Stir into flour mixture until almost combined, then stir in pecans.
4. With slightly moistened hands, form dough on the baking sheet into a loaf about 13-inches (33-cm) and 5-inches (12-cm) wide.
5. Bake 25 to 30 minutes or until small cracks appear and the loaf seems firm when touched. Slide loaf onto a large cutting board. Cut crosswise into 1/2-inch - (1-cm) - thick slices. Wipe knife blade with a damp cloth if it becomes sticky. Remove from foil and stand slices upright about 1/2-inch (1-cm) apart on a baking sheet.
6. Reduce oven temperature to 325°F (160°C). Bake 20 to 25 minutes or until biscotti are dry to the touch. Cool on baking sheet placed on a rack. Store airtight.
Variation: Omit milk and pecans. In their place, stir 1 cup (250 mL) freshly grated Parmesan cheese into dry flour mixture and 2 tbsp (25 mL) dry white wine into beaten eggs.
Makes 24 Biscotti
Rosemary Biscotti with Pecans
HOLIDAY 2002
BY MARILYN BENTZ CROWLEY AND JOAN MACKIE
Always a perfect accompaniment to soup or served as a cocktail-party nibble, these biscotti will surprise your taste buds with an unexpected cayenne hit. Look for a cheese-and-wine variation at the end of the recipe.
2 1/4 cups (550 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried rosemary
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
3 large eggs
1/2 cup (125 mL) butter, melted and cooled slightly
2 tbsp (25 mL) milk
1 cup (250 mL) lightly toasted pecans, coarsely chopped
1. Preheat oven to 350°F (180°C).
2. Line a large baking sheet with foil or parchment paper. In a large bowl, stir flour with baking powder, rosemary, salt and cayenne.
3. Using an electric mixer and a medium bowl, beat eggs until fluffy and light-coloured. Slowly beat in butter and milk. Stir into flour mixture until almost combined, then stir in pecans.
4. With slightly moistened hands, form dough on the baking sheet into a loaf about 13-inches (33-cm) and 5-inches (12-cm) wide.
5. Bake 25 to 30 minutes or until small cracks appear and the loaf seems firm when touched. Slide loaf onto a large cutting board. Cut crosswise into 1/2-inch - (1-cm) - thick slices. Wipe knife blade with a damp cloth if it becomes sticky. Remove from foil and stand slices upright about 1/2-inch (1-cm) apart on a baking sheet.
6. Reduce oven temperature to 325°F (160°C). Bake 20 to 25 minutes or until biscotti are dry to the touch. Cool on baking sheet placed on a rack. Store airtight.
Variation: Omit milk and pecans. In their place, stir 1 cup (250 mL) freshly grated Parmesan cheese into dry flour mixture and 2 tbsp (25 mL) dry white wine into beaten eggs.
Makes 24 Biscotti
Rec: White Cheddar Puffs. Any kind of herb would be a good addition/substitution for the onions.
Last time I made these I added chopped pickled jalapeno slices and used yellow cheddar. They were very good. I make them using Ina Garten's method in the food processor. After cooking the flour/water/butter mixture, put it all in the processor with all the eggs and process till smooth and shiny. Then stir in the cheese and onions. Easy.
WHITE CHEDDAR PUFFS WITH GREEN ONIONS
The puffs can be formed and chilled or frozen on baking sheets well ahead of time, then simply popped into the oven.
1 cup water
1/4 cup (1/2 stick) butter, cut into 4 pieces
1/2 teaspoon coarse kosher salt plus additional for sprinkling(I used salted butter and omitted the extra salt)
1 cup plus 2 tablespoons all purpose flour
4 large eggs
1 1/2 cups (packed) grated extra-sharp white cheddar cheese
2/3 cup minced green onions
Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. (Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.)
Preheat oven to 375°F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.
Makes about 4 dozen.
Gourmet
Last time I made these I added chopped pickled jalapeno slices and used yellow cheddar. They were very good. I make them using Ina Garten's method in the food processor. After cooking the flour/water/butter mixture, put it all in the processor with all the eggs and process till smooth and shiny. Then stir in the cheese and onions. Easy.
WHITE CHEDDAR PUFFS WITH GREEN ONIONS
The puffs can be formed and chilled or frozen on baking sheets well ahead of time, then simply popped into the oven.
1 cup water
1/4 cup (1/2 stick) butter, cut into 4 pieces
1/2 teaspoon coarse kosher salt plus additional for sprinkling(I used salted butter and omitted the extra salt)
1 cup plus 2 tablespoons all purpose flour
4 large eggs
1 1/2 cups (packed) grated extra-sharp white cheddar cheese
2/3 cup minced green onions
Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. (Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.)
Preheat oven to 375°F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.
Makes about 4 dozen.
Gourmet
Someone...Julia or Martha...did paper-thin slices of potatoes with a full herb leaf
sandwiched between. Then they were gently fried...the vegetable becoming almost transparent and the herb looking like a pressed flower.
It was lovely.
Of course, that image is all I can offer, although I will poke around and see if I can come up with an actual recipe. I'm sure it could be served either warm or cold, like potato chips.
sandwiched between. Then they were gently fried...the vegetable becoming almost transparent and the herb looking like a pressed flower.
It was lovely.
Of course, that image is all I can offer, although I will poke around and see if I can come up with an actual recipe. I'm sure it could be served either warm or cold, like potato chips.
I've made Herbed potato crackers and
did mine in the oven. They are so attractive.
Potatoes
Sliced very thin (lengthwise)
Butter cookie sheet (clarified butter)
Lay down slices of potato and place herb (I used Italian parsley leaf)on top, then place another potato on top and brush with clarified butter
350 degree oven till golden
did mine in the oven. They are so attractive.
Potatoes
Sliced very thin (lengthwise)
Butter cookie sheet (clarified butter)
Lay down slices of potato and place herb (I used Italian parsley leaf)on top, then place another potato on top and brush with clarified butter
350 degree oven till golden