It’s not always convenient purchasing a freshly baked baguette to serve with so many appetizers. Thankfully, there’s always crostini, which can be made ahead and stored in a tin several days in advance.
Season the crostini to complement the flavors of what you plan to serve. For example, my Rabbit & Pork Belly Terrine requests a bit of pepper – perhaps a tad of ground fennel. My friend Debbie’s super-simple Gorgonzola-Pear Spread would be happy simply served with a crostini enhanced with dried parsley for color.
And if there’s no time for crostini or a baguette, a plain water wafer, such as Carr’s, is a good choice.
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
For a blast of bright August flavor on a frigid January day, try roasting tomatoes. Baking or roasting transforms the winter tomato, minimizing the mealy texture and maximizing their sweet flavor. Last weekend I concocted the recipe below, and brought the appetizer (pictured above) to a party. I saved time by having the baker slice the baguette and … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...