Ideas for "Herb" appetizers

They may vary according to origin, weather, soil...many factors (more)

I like fresh evoo from Tuscany for its peppery bite, for examaple. Some are better suited for salads, etc. The key is to sample side-by-side to find which you prefer. We have a store in our local mall which specializes in olive oil, and it is a good source.

 
Other ideas..small boiled potatoes with sour cream and caviar, dill....

Cut the wee potatoes in half and a cut a little off the bottom so they sit straight, top with the cream, caviar and sprinkle herbs over or around them
Blini with sour cream, smoked salmon, fresh ground pepper, dill.
Cucumber cups with a filling of basil and egg mayonaise, or tuna mayonaise
Have a dish with peeled hard cooked quail's eggs and greek type olives sprinkled with chopped rosemary
Deviled eggs...many recipes out there
Broiled Polenta triangles with Gorgonzola, thyme
(I have the recipe)
Parmesan Thins with garlic chives...these are tremendous, (I have the recipe)

 
Rec: Grilled Herb Shrimp with Mango Salsa.....these are terrific with or without the salsa

Grilled Herb Shrimp
from Barefoot Contessa Parties!
Serves six
notes from book: This is a slight variation of a recipe from Craig Claiborne’s original New York Times Cookbook, and I've been making it for years. It's great for dinner, but I also make it for an appetizer at cocktail parties.

3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16-20/lb.), peeled (tails left on) and deveined
Mango salsa (recipe follows)

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1-1/2 minutes on each side. Serve with the Mango Salsa.

Mango Salsa
Makes two cups

Parker Hodges is my partner and the chef at Barefoot Contessa. He grew up in Nicaragua, and he makes this scrumptious fresh salsa. It's sweet, spicy, and chunky and it's wonderful for dinner with Grilled Herb Shrimp.

2 tablespoons good olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small-diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeño pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves

Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeños; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.

 
Rec: New Potatoes Stuffed with Salmon Mousse

New Potatoes Stuffed with Salmon Mousse

With smoked salmon, a little really does go a long way. The smoky flavor permeates the mousse, all neatly held in a potato cup. You also could serve the mousse piped into celery sticks or use as a dip with crudites.

12 small red-skinned potatoes or baby russet potatoes, halved crosswise
1 tablespoon olive oil
1/4 cup cream cheese, at room temperature
2 tablespoons sour cream
3 ounces smoked salmon, finely chopped
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
Tiny dill fronds (for garnish)

Preheat the oven to 400 degrees.

Drizzle the potatoes with oil and put them cut-side down on a baking sheet. Bake until just tender, about 25 minutes. Let cool completely.

Mix together the cream cheese and sour cream in a small bowl until smooth. Stir in the smoked salmon, dill and lemon juice.

Cut a small slice from the bottom of each potato half so it can stand upright. Using a small spoon or melon baller, scoop out some of the center of each potato. Spoon or pipe the smoked salmon mixture into the potato.
Garnish with dill fronds.

Yields 24.

PER POTATO HALF: 35 calories, 1 g protein, 4 g carbohydrate, 2 g fat (1 g saturated), 4 mg cholesterol, 37 mg sodium, 0 fiber.

http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2001/11/28/FD83902.DTL&type=food

 
Recs: Herbed Pita Crisps and Sundried Tomato and Cannelini Bean Dip

Herbed Pita Crisps

2 garlic cloves, crushed
6 tbsp olive oil
4 pita breads, either white or whole wheat
2 tbsp fresh thyme leaves or 2 tsp dried thyme
1-1/2 tsp salt
1 tsp black pepper

Preheat oven to 350º.
Stir garlic into oil. Cut each pita into 5 strips with kitchen scissors or serrated knife. Snip end of each strip and separate to make 2 single layer strips. Place pita strips split side up in a single layer on baking sheets. Brush with garlic olive oil. Sprinkle evenly with thyme, salt and pepper. Bake until crisp and golden brown, 15 minutes. Cool. Serve at room temperature with or without dips. Yield: 40

Think Ahead: Make up to 2 days in advance. Store in an airtight container at room temperature.

Variation: To make spiced pita chips, sprinkle pita with 2 tsp each cumin and sesame seeds instead of thyme leaves.

Sundried Tomato and Cannelini Bean Dip

15-1/2 oz. can of cannellini beans, drained
8 sundried tomatoes in oil, drained (about 14 oz.)
1 garlic clove, chopped
1 tbsp chopped rosemary
4 tbsp olive oil
2 tbsp red wine vinegar
1/2 cup water
salt, black pepper

Place beans, sundried tomatoes, garlic, rosemary, oil, vinegar and water in a food processor or blender; pulse to a smooth paste. If necessary, adjust the consistency by gradually adding more water, 1 tbsp at a time. Add salt and pepper to taste. Cover and refrigerate for 30 minutes to allow the flavors to blend. Serve chilled. Yield: about 2 cups

Think ahead: Make dip up to 3 days in advance. Cover and refrigerate.

Cook’s note: Cannellini are slender, ivory white Italian beans. Their creamy texture and their ability to absorb strong, aromatic flavors makes them idea for dips. If you cannot find a source for cannellini beans, any canned white bean will make an excellent substitute.

Source: Hors D’Oeuvres by Eric Treuille and Victoria Blashford Snell

 
I often make a pesto variation by omitting the gruyere and prosciutto and simply spreading the

puff pastry with homemade or store-bought prepared pesto. Simple, easy and delicious.

 
Rec: Black Olive Paste.....nice on crostini

Black Olive Paste
From Todd English’s book “The Olives Table”

In any recipe calling for olive paste, you can use store-bought, but we prefer to make our own, so that we can be sure of getting exactly what we want. This is a great spread on crostini, used as a dip, or mixed into spaghetti.

Makes about 1-1/2 cups

1 cup pitted black olives, such as Kalamata, oil-cured, or Gaeta
5 anchovy fillets
5 garlic cloves
1/2 cup extra virgin olive oil
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon black pepper

Place the olives, anchovy fillets, garlic, olive oil, rosemary, and pepper into a blender or food processor fitted with a steel blade and blend into a smooth
paste.

Source: Traca from the Swap

Traca’s note: This is amazing. No need to tweak. Be sure to get tasty olives since this is the star ingredient. The rosemary amount is perfect—does not overwhelm or dominate.

Asked Traca if she uses all the oil and she said: Personally, I don't use all the olive oil. I just eyeball it, but when I shared the recipe, I wanted to send it out as written. You basically add enough oil to reach the consistency that you want.

Pat's notes: Delicious on crostini. The next night it was tasty stirred into angel hair pasta. Go easy on the anchovies, depending on their size.

 
Boursin cheese---so easy and good. 3 recipes from post 1489>>

I made the last recipe for my DH's birthday this coming Monday. I will use it for asparagus rollups with ham and roasted red peppers and for smoked salmon spirals. This goes together so fast and it is so good, I will never buy it in the store again. I actually used Philly lite and did not use the whipped---just softened it and creamed really well. I will add some dill for the salmon spirals.

Posted to Thread #1489 at 11:42 am on Apr 15, 2006

HOMEMADE BOURSIN

1 1/2 cups cream cheese---12ozs.
1/4 cup butter
1 T. minced garlic
1 T. chopped basil
1 T. chopped chervil
1 T. chopped parsley
salt and white pepper
Combine all in food processor and
blend till smooth. Spoon into plastic
wrap and refrigerate for 1-2 hrs., to
allow the flavors to blend.
Yield: 1 3/4 cups

BOURSIN CHEESE SPREAD

8 oz. cream cheese, softened
1 1/2 T. lemon juice
1/2 tsp. dry or fresh winter or
summer savory
1/4-1/2 tsp. fresh ground pepper
1 clove garlic, minced

Food process all ingredients; add a
touch of milk if too thick.
Refrigerate at least 2 hours.


BOURSIN CHEESE

8 oz. plain "whipped cream cheese"
1/4 tsp. salt
14 tsp. garlic powder
1/2 tsp. chopped chives(used 1 T)
pinch dried marjoram (Crushed)
1 T. chopped parsley
1/2 tsp. dried thyme (crushed)
1/8 tsp. ground pepper

In large bowl, beat cream cheese. Add
other ingredients and beat until well blended.
Refrigerate 12-24 hours before serving.

 
Sure, here you go REC: Parmesan Thins .....

these came from a yacht chef friend.......
1/2 cup flour
3 TBL soft butter
1 egg yolk
2/3 cup parmesan freshly grated
pinch mustard (Colman's English or any)
pinch salt

Lightly rub together the flour, salt, mustard and butter with finger tips.
Work in the egg yolk and Parmesan.
Bring the dough together into a log shape.
Wrap in foil and chill for 10 mins
Preheat oven to 400*F
Slice the log into thin slices1/8 - 1/4 inch max.
Arrange on baking sheet.Flatten with fork to give a slight ridged effect.
Bake for 10 mins.
They should not be dark, just golden, but be crisp.

Notes.
I salt the top with kosher salt sometimes.
I often stir in finely chopped rosemary with the flour.
I keep a log in the fridge for a few days.
How about trying this without using the fork but pressing a leaf of sage into the biscuit and brushing with butter before baking. (no rosemary)

 
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