MY RECIPES
APPETIZERS
Artichoke gratiné
2 -3 cans of artichoke hearts, sliced thin. Mayo. Grated parmesan cheese. Lemon juice. Mustard. Optional, a splash of cognac or bourbon. Mix the whole thing, place in glass pan, in the over at max temp. for 15-20 minutes until it begins to brown on top. Let cool a bit. With crackers.
Bruschetta- garlic parsley
Using a big knife or a mezzaluna, chop a bunch of parsley (Italian or
curly, doesn’t matter as long as it has flavor) and five - six garlic
cloves until very very fine, almost a paste (Do not process in blender or
food processor. Sweat it out a bit.) When ready, place in small jar and
cover with olive oil. You can use it right away, although it is better to
let it rest for a while (a day or two is best) in the refrigerator.Take a
baguette or other similar crusty bread. Slice in ¼ inch thick slices.
Place slices on cookie sheet. Spread garlic-parsley mixture over the
baguette and place in oven at 350º for 15 minutes.Remove, let cool. (Also
as salad bread crumbs: cut up in small pieces and throw on a salad)
Turkish Yogurt dip
Plain yogurt, cucumber pieces, cucumber juice
(squeezed w/ garlic press), garlic pressed (2/3 cloves), lemon juice, mint
flakes.Serve with cold salmon filet in small chunks, or pita).
Pimentos
Slice red and yellow peppers, put in broiler with
super hot with skin up. When skin is charred, place peppers in brown paper
bag for 10 minutes, then skin.
Bruschetta polenta
Instant polenta, on the thick side (add less water then requested).
Spread on cookie sheet grease with olive oil, put in hot oven until it
begins to brown (and gets crunchy
Baguette
Pre-heat oven. Cut baguette lengthwise, sprinkle olive oil or olive
paste, top with thin slices of parmesan cheese. Opt. place filet of
anchovies on top. Bake on cookie sheet in oven at 350 for 10 minutes or
until cheese begins to melt.
Focaccia
Sliced with achovy paste, thin mozzarella cheese, arugola, pepper
Bread sticks, Soft
Toasted in oven, with salmon shavings, olive paste, anchovies,
etc.Grissini
Bean puree
1 can white beans (canellini, butter or whatever), drained. 1
medium clove garlic, peeled. 1/3 cup pine nuts roasted. 1-2 table spoon
olive oil. 1-2 table spoon lemon juice (depends on how you like it). To
roast pine nuts: in small frying pan a veil of oil, then put in nuts. Turn
on flame. Stir slowly but constantly. As soon as you see some browning,
turn off flame, keep stirring until roasted. Place the whole enchilada in
food processor and puree.
Shrimp mousse
In a blender: small shrimp (can), garlic, cream cheese, lemon
juice.
Red peppers and anchovies