One of my most requested appetizer recipes over the years has been a mushroom and artichoke baguette. Every time I have served my mushroom and artichoke baguettes I have received so many requests for the recipe that over the years I have typed and re-typed the recipe and emailed it to many. I made this appetizer more times than I can count for parties that I finally got tiered and stopped making them completely.
Then recently over the summer break the kids asked me how come I haven’t made my mushroom and artichoke appetizer in a long time? They were craving some 😋. So I dug up my emails from years gone with the recipe and made the mushroom baguettes again when I had my uncle visiting from India. His newly married nephew and wife came to see him from Salt Lake City and making a yummy appetizer for a large gathering seemed just perfect. These mushroom artichoke baguettes tasted just as delectable as the first time I made them over fifteen years ago. Continue reading Mushroom and Artichoke Baguette
This little appetizer packs a ton of flavor and looks amazing too. I came up with this hors d’oeuvres when I was making an egg frittata with kale, leeks and ricotta cheese. The combination of kale and ricotta cheese tasted so good when I was prepping them for the eggs, that I decided to try this combination of ingredients in an appetizer. The opportunity presented itself perfectly when I had a couple of friends over for tea one afternoon.
Continue reading Curly Kale and Ricotta Salata on Crackers
I started roasting heirloom tomato and shallot for a salad, then when I finished roasting the veggies, they ended up looking more like a delicious dip. The tomatoes and shalltos carmelized into a creamy gooey texture making it a perfect dip consistency to have with a crusty baguette.
Continue reading Roasted Heirloom Tomato & Shallot Dip
Delicious fresh figs all plump, sweet, super soft and dripping with nectar. I picked a bunch of fresh figs from my friend Devi’s garden a few days ago. The temptation to eat these figs right off the tree was hard to resist, I ate a couple right away and brought the rest home.
Fresh figs right off the tree – when fruit is this fresh it’s hard to mess with them by adding them to salads or making a dessert of some sorts. We just ate them in their pure fresh fig form – just delicious😋. To present these figs as a dessert option that same evening I served a few with aged Parmesan cheese and walnuts. Added a small glass of sweet port and I had the makings of a deliciout fig inspired all-natural dessert. Continue reading Fresh Figs & Lemongrass
After going to the Heirloom Tomato Festival in Los Gatos and purchasing a few giant heirloom tomatoes, I decided to make a tomato tart that evening. I had saved a recipe a while back from Ina Garten for a tomato tart with goat cheese, and now seemed the perfect time to try it out with my newly bought tomatoes.
Continue reading Heirloom Tomato and Goat Cheese Tart
I’m a huge fan of edible leaves and flowers from the garden, and when I see edible flowers incorporated into a food recipe I have to give it a try. The inspiration for this recipe came from Sunset Magazine’s Western Edition March issue. I looked through the entire magazine but what caught my eye is guess what? Flowers and herbs! Lovely flowers and herbs so beautifully shown off to perfection, in butter of all things.
This got me thinking, I mean if I am going to all this trouble to make this gorgeous tapestry of edible flowers and herbs, I want to share it with lots of people like at a party, and serving bread and butter even if it is this pretty didn’t sound so appealing. On the other hand, serving herbed cream cheese beautifully decorated with herbs and edible flowers? Now, that I can see serving with crackers for any occasion. That’s how I came up with this Cream Cheese Edible Art – Cream Cheese with Herbs & Edible Flowers. Continue reading Cream Cheese Edible Art with Herbs & Edible Flowers
Amuse bouche is a complimentary, bite-sized portion of savory food served before a meal or in between courses at a restaurant.
When I invited our friends Dave and Rose to come over for dinner one evening to show us how to make pasta and tiramisu that they had learnt on their Italian holiday in Tuscany; Dave brought an interesting amuse bouche – goat cheese wrapped in seaweed.
This was a very unique amuse bouche because I would never think to combine an Asian flavor like seaweed with a western flavor like goat cheese. Dave’s amuse bouche was a delectable little bite that packed a ton of flavor. Here is the recipe.
Continue reading Dave’s Amuse Bouche. Goat Cheese Wrapped in Seaweed.
This is a recipe I got from watching Barefoot Contessa’s show on Food Network. Ina Garten was making a beautiful goat cheese tart with thinly sliced zucchini. It looked positively gorgeous. But I am not a big fan of zucchini – no offense to zucchini fans. This recipe also called to make a homemade pastry crust – and I am not a fan of that either.
I decided to take Ina Garten’s recipe and make it my own. I used a store bought frozen piecrust (the kind you have to roll out) for the goat cheese tart, and instead of zucchini I used a jar of sundried tomatoes as my topping. To turn this delectable tart into a meal – I served it on Sunday evening with a tossed green salad as part of my Sunday Salad routine. Continue reading Goat Cheese Tart with Sundried Tomatoes
Raita, an Indian yogurt side dish is very popular in our house. If the family could have it every day with their meal they would. It’s basically yogurt with raw vegetables such as tomatoes, onions, cilantro and cucumbers along with some spices. In many Indian households raita is used to soothe the palate when the main Indian meal is too spicy, as the cool yogurt raita helps to neutralize the heat of chili.
Continue reading Raita. Indian Yogurt Side Dish with Tomatoes and Onions
Pakoras are deep fried Indian fritters made with chickpea flour and chopped veggies. I haven’t made pakoras in ages, mainly because I stopped deep frying foods at home years ago in an effort to eat healthier. But somehow a couple weekends ago I was craving homemade pakoras. I’ve had pakoras at Indian restaurants many times, but there is something about having homemade pakoras that is – well, let’s just say like anything homemade, it has a taste onto it’s own. Continue reading Cabbage and Onion Pakoras