Category Archives: appetizer

Vegetarian Spring Rolls w/Peanut Sauce

Posted on February 7, 2011 | 8 Comments

Once again I am trying to duplicate something from my favorite Thai restaurant, Thai Phooket. But I love Spring Rolls, especially because they’re fresh and healthy and dipped in a sauce made from peanut butter and Asian spices! Um hello… speaking my language here.

I stumbled across the rice paper wrappers at Nashville’s downtown International Market. So I thought I’d give it a shot. After some online research (Have you checked out TasteSpotting?) I set out to wrap some veggie Spring Rolls.

Let me emphasize here how important it is to establish your mise en place. This process goes quickly once you start rolling the rice paper… so, as always, I suggest reading through the entire recipe before beginning. Once all your veggies and herbs are chopped and ready, make your peanut sauce… since spring rolls are best eaten immediately after being assembled. And you don’t want them sitting around getting soggy while making your sauce.

Ingredients
Carrots
Yellow bell peppers
Green onions
Cilantro leaves
Avocado strips
Bean sprouts
Cucumber
Avocado
(all veg sliced julienne in the slimmest cut you can manage. Quantities vary based on how think you want your rolls to be. I suggest 1.5-2″ around.)
Rice paper wrappers
Fresh basil, mint and cilantro leaves – chiffonade cut

Peanut Dipping Sauce
1 clove garlic, minced
3 tbs. rice vinegar
1/2 c. Tamari soy sauce
1-2 tbs. Siracha chili sauce (really however much or little you want)
1/2 c. peanut butter
juice of one lime
2 tbs. sesame oil

Preparation
Julienne all of your veggies in long 2-3″ strips
Roll herb leaves together and slice into a chiffonade and set aside.
Get a fry pan or deep plate that’s at least 12″ across. Fill with warm (not hot) water. You will use this to soak your rice paper wrappers.


Ready to Cook (or rather, assemble)?
For the Peanut Sauce:
Put all sauce ingredients into a food processor and blend until smooth. It should be creamy but not too runny. Be sure to taste and adjust accordingly. I like it spicier, you may like it more nutty.
For Spring Rolls:
Soak your rice paper sheets in the pan of warm water for roughly 15 seconds.
Begin layering your veggies and sprinkling the chiffonade of herbs across the veg. Once all your ingredients are stacked lengthwise, fold “burrito style” – i.e., Fold in the top and bottom of the roll, and then fold over one side, and roll tightly towards the other. The wrapper will stick to itself well and hold everything together. If your wrapper is drying and does not seem  to seal tightly, dip your finger in water and paint over all the seams.  Place seam-side down on plate. You can serve these whole (below) or cut in two (above)… which ever you prefer.

The Perfect Bite
Just drizzle a little peanut sauce into the roll and enjoy! TIP: if you spoon the sauce onto the cut roll verses dipping straight into the sauce, your roll will stay together better.

The Perfect Pairing
Yalumba makes an amazing little viognier… which is a white varietal that is similar to chardonnay, but not nearly as oak-y.  Richer in musk and spice it’s a perfect balance for the crisp fresh vegetables in the spring rolls and is smooth enough to ease the heat of the peanut sauce.

The Perfect Health
These little beauties are so healthy! Not only are they packed with nutrients from the vegetables and herbs, but they’re a mere 63 calories per roll (95 calories if you add shrimp). Of course there’s 50 calories per tablespoon of peanut sauce… but it’s so rich it only takes a little. So enjoy!

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Posted in appetizer, Asian, avocado, basil, fresh vegetables, peanut butter, rice paper

Buttermilk Onion Rings

Posted on July 10, 2010 | 2 Comments

I. Love. Onion. Rings.  As a kid, I would order them, crack them open, pull out the onion and and just eat the batter. Though I loved the flavor, I hadn’t quite warmed up to eating the actual onion yet. Now, I love them in EVERYTHING! Especially sweet onions. Vidalia’s, Peruvian, Maui, Walla Walla, Sweet Imperial, Spring/Summer, Fall/Winter… it doesn’t matter. If it’s a sweet onion… I’m a fan.

Most recipes for onion rings are pretty basic. But I’ve added a couple of little extras to make these special. Like buttermilk and Panko and an Asian hot sauce. I hope you love these as much as I do.

Ingredients

ONION RINGS

  • 1 large sweet Vidalia onion, cut into 1/4 inch slices
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 – 1 1/5 cup buttermilk, or as needed
  • 1 cup dry unflavored bread crumbs
  • 1 cup Panko bread crumbs
  • 1/2 cup corn meal
  • salt to taste
  • 1 quart peanut oil for frying, or as needed (you can sub vegetable oil but peanut tastes better and takes the  high heat better)

DIPPING SAUCE

Preparing Dipping Sauce

Mix two ingredients thoroughly until completely blended. Use more or less of the chili sauce depending on your “heat” preference.

Preparation

  1. Heat the oil in a deep-fryer or dutch oven to 365 degrees F.
  2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
  3. Dip the onion slices into the flour mixture until they are all coated; set aside. This will help the batter adhere.
  4. Gently beat the egg and milk into the flour mixture using hand mixer.
  5. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up.
  6. Mix together the corn meal, bread and Panko crumbs and scatter out on a plate or shallow dish. Place rings one at a time into the crumbs, and scooping over the ring to coat it. Give it a gentle tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.I suggest completing this entire step before starting to fry rings. Its very easy to burn them if you’re distracted. I may or may not be speaking from experience. :o )

Ready To Cook?

  1. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. They should float to the top immediately – if they don’t your oil is not hot enough. Turn rings over once during the frying time.
  2. Remove from oil and transfer to a paper towel to drain. Season with seasoning salt, and serve warm.

The Perfect Bite

Give them about 30 seconds or so to cool.. swirl slightly in the Sriracha Sauce and enjoy! Although they’re best served within minutes of cooking…  be sure to let them cool enough so as not to burn the roof of your mouth. Again, I may or may not be speaking from experience.

The Perfect Pairing

I enjoyed these with a bottle of my favorite beer, Negra Medelo. But any amber or pale ale would be a great pairing. Also, try putting a few of the smaller rings on top of a large summer salad or add one of the large rings to the top of your favorite grilled burger.

The Perfect Health

Okay, let’s face it – these are deep fried onion rings. I’m not going to try and fake a health benefit here. But, onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems. Read here for more details.

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Posted in appetizer, buttermilk, onion rings, panko, Vidalia onion

Trois Fromages L’oignon Doux Tartlettes

Posted on October 5, 2009 | 6 Comments

These tasty little tartlettes are the perfect size to just pop in your mouth and enjoy the melted nutty goodness. I love appetizers and little bites… it allows you to try a plethora of options at the app table or from the “starter” menu.

Trois Fromages L’oignon Doux Tartlettes have become quite a party favorite. Last week I showed up with a plate full to an after church get-together… it was a mere 20 feet from the door to the table… but the plate was almost empty by the time I set it down. Better known as “those cheesy onion thingys” among my friends… they are simply three cheeses (Gruyere, Swiss, & Parmesan) and finely diced sweet Vidalia onions baked in tiny filo cups. Voila! You are certain to get the “wow” response from your party guests.

Ingredients
2 cups shredded swiss cheese
1 cup shredded Gruyere (Austrian is the best – but Whole Foods and Trader Joe’s has a great imported selection)
1/2 cup shredded parmigiano reggiano
3 cups diced sweet Vidalia onions
3/4 cup mayonnaise
3 pkgs pre-made Filo cups (15 count)
Ready To Cook?
Preheat oven to 425 degrees.
Add first 5 ingredients to a deep casserole dish. Stir until cheese, onions and mayo are thoroughly mixed. Cover with tin foil and bake for 45 minutes or until onions are tender. Uncover and bake for 10 more minutes… allowing cheese to brown around edges. Remove from oven and let cool for 20 minutes.
Preparation
Line cookie sheets with baking paper. (*tip: baking paper helps items cook more evenly and aids in the non-stick process). Once onion mixture has cooled, use a teaspoon and scoop spoonfuls into the filo cups. Space filo cups up on tray about 1/2 inch a part. Be careful not to place too close or they will stick together. Once cups are all filled, sprinkle the tops with shredded parmesan. Return to over on top rack and back for 5 minutes until edges turn a golden brown.
The Perfect Bite
Make sure you let these little babies cool! I’ve lost count of the times I’ve burned the roof of my mouth, unable to control my urge to pop one in my mouth right out of the oven! Once cooled, eat whole. Sure, if you’re dainty… try and take a little “bite”. But like trying to bite into sushi… you’ll end up wearing it instead of eating it.
The Perfect Pairing
This is an appetizer… so “pairing” it has no limits! They’re great for anything from a Game Day snack to an appetizer for a French inspired meal. To compliment the nuttiness of the Gruyere and Parmesan taste, pair this snack with a Yazoo Dos Perros. This toasty amber ale is a descendant of old Austrian styles known for blending German, English and chocolate malts.
Did You Know?
Cooking with onions is like wearing underwear. You can’t get dressed with out them.  And why not? They’re low in calories, zero fat or cholesterol, and when it comes to cutting Vidalias – you can almost get away without crying! *Tip: using a really sharp knife will help reduce tears when cutting onions. Also, once an onion becomes even slightly over-ripe… prepare to cry. Read more here for health aspects.

Trois Fromages L’oignon Doux Tartlettes on FoodistaTrois Fromages L’oignon Doux Tartlettes

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Posted in appetizer, cheese, Vidalia onion

Summer Salsa

Posted on May 12, 2009 | Leave a comment

Just the hint of a warm Spring day in my home here in Nashville brings people out of their Winter hiding and into the brilliant sunshine. On a beautiful day such as today, you’ll spot people gathering on front porches or in backyards, passing around a beloved family recipe and sharing a favorite beverage.

One of my favorite summer time treats is a healthy bowl of homemade salsa… not just because it’s chock full of fresh ingredients like cilantro, summer tomatoes, spicy jalapeño peppers and sweet Vidalia onions. But because it’s a social dish. I served this just last night at a grill-out and it became the ‘watering hole’… where everyone gathered to scoop chipfuls of chunky goodness as they caught up on each other’s lives. This particular recipe has a couple of unusual ingredients for salsa… a touch of Indian curry for heat and red roasted bell peppers for sweet. If you keep some of these ingredients onhand… it’s a quick and easy way to bring people together and keep them coming back.

Ingredients
1 large can of Red Gold Whole Peeled Tomatoes
1 large sweet Vidalia onion – quartered
1 jar sweet roasted red bell peppers (include about 1/2 the juice from the jar)

4 cloves of garlic
1/2 cup of cilantro leaves (remove stems)
2-3 jalapeño peppers – remove seeds and quarter
1 tablespoon Patak’s Hot Curry Paste (hopefully still in your fridge from making my curry hummus recipe!)
Salt & pepper to taste
Garden of Eatin’ Blue Corn Chips (or any bag of your favorite corn chips)

Preparation
In a food processor or blender, add whole peeled tomatoes (discard juice from can), and all remaining ingredients. Pulse the food processor or blender but don’t let it run or you’ll puree the salsa and you’ll lose the chunkiness. Taste the salsa (always taste your food before serving!) and add additional salt, pepper or curry paste if needed.

The Perfect Bite
I use the Garden of Eatin Blue Corn chips, but any chip with good scooping power will work. For added yumminess, dice a semi-ripe avocado and sprinkle across top of salsa. Scoop up a bite and enjoy. This salsa is also great as a topping on your burger or on grilled fish and chicken.

The Perfect Pairing
Now, normally you’d never catch me recommending a boxed wine… but I’ve recently discovered Bota Box wines… and their Pinto Grigio is quite tasty. Since you’ll probably be entertaining with all this salsa… you’ll need a Bota Box (contains 4 bottles and runs $16-$20 depending on where you purchase) to satisfy the masses. Refrigerate white boxed wine over night to achieve a good tasting temperature.

Did You Know?
Jarred salsas are very high in sodium. Manufacturers have to guarantee a shelf life and use tons of preservatives. Making your own salsa lets you control the salt. I’m a big fan using plenty of flavorful spices so very little salt is necessary. And if you make it tasty enough – it will be gobbled up and it won’t need a shelf life! For even less sodium, make this recipe using fresh tomatoes cut into 1/4 inch squares. A Handy Tip: If you use rubber gloves to cut and de-seed jalapeños you’ll avoid the Diablo Rojo fiasco. The seeds are the hottest part of the chile and if you can handle, add quite a bit of heat to your salsa. Enjoy!

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Posted in appetizer, red roasted bell peppers, salsa, tomatoes

Curry Hummus & Naan Bread

Posted on April 22, 2009 | 16 Comments

Hummus is a popular condiment in the Middle East and in the Far East… and is usually eaten with a some form of flat bread.

But this is not your ordinary hummus… and to quote my friends Mahesh & Parvathi from India… “Deb, you need to get a patent for this!”

I love the flavors of India… rich in spices like curry, cardamom, cumin (Jeera), paprika, coriander and turmeric. So, I wanted to create a hummus that was rich in Indian flavors… rich enough to be eaten just with naan bread on its own… combining spices that provide heat and sweet simultaneously.

Below are the recipes for both my Curry Hummus and homemade Naan. If you’re crunched for time, Trader Joe’s carries Naan bread in both the fresh bread section as well as the frozen food section. Both are quite tasty. But, seriously…. there is nothing like the taste of homemade Naan, fresh out of the oven. Plus, I love watching each bread round puff into a little naan pillow just before settling into its flat bread state. Pure entertainment to a foodie such as I…

Hummus Ingredients

2 12 oz cans chickpeas – drained
3 garlic cloves crushed
2 tbs Tahini (pictured below)
1 tsp ground cumin
1 sweet onion – chopped
3 tsp yellow curry powder or 1 tsp of yellow curry paste (I find this at the International Market – Nashville has a great one in the downtown Farmer’s Market)
1 tsp paprika
4-5 tbs olive oil – divided
1 tablespoon Patak’s Hot Curry Paste (pictured – use mild if you are not a fan of spicy food).
salt & pepper to taste

Preparation
Bring a saucepan of water to boil – add chickpeas and reduce to simmer for 20 minutes. Meanwhile, sauté onion and garlic in 1-2 tbs of olive oil until softened. Add cumin, curry powder and hot curry paste, and another 2 tbs of olive oil. Continue to sauté until onions are translucent. Mixture will be yellowish-brown. Blend softened chickpeas and Tahini in food processor, adding onion & garlic mixture until thoroughly blended. Add additional olive oil until desired consistency. Give it a taste and add salt & pepper if necessary.

When mixture is creamy (but not runny, more like the consistency of mashed potatoes)) transfer to serving dish – drizzle with olive oil and sprinkle with paprika.

Naan Ingredients
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain low-fat yogurt

Preperations
Mix together flour, baking powder and salt. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.

Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.

Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.

Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. Heat your oven to 500 degrees. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes. It will puff up in places or all over, and there will be some brown spots on each side as you flip it. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted butter.


Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

The Perfect Bite
Scoop warm Naan bread into the hummus and enjoy! The hummus is also quite tasty on chicken or with raw or roasted veggies. Also, try it as a spread on a burger or sandwich instead of mayo.

The Perfect Pairing
To keep with the Indian theme… try an IPA (Indian Pale Ale). Or try a white blend by Hayman & Hill Interchange. Hailed as a perfect blend to accompany Indian food… thanks to its creamy and fruity aromas that offset the rich spicy flavors of the curry hummus. Enjoy!

Did You Know?
Curry has a multitude of health benefits including aiding in the prevention of Alzheimers Disease.

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Posted in appetizer, curry, Hummus, Indian food, naan bread

Insalata Caprese

Posted on April 17, 2009 | Leave a comment


An eye-catching, palate-pleasing quick & light lunch… if you must add a carb-fix, include slices of toasted sour dough and use them as scoops for your salad bites.

This is also a no-cooking, no-brainer easy way to utilize your surplus of Good Seasons Italian Dressing. And it makes for a light and nutritious meal or a colorful appetizer.

Ingredients:
Fresh Mozzarella
Heirloom tomatoes
Fresh Basil (or in this case, pesto)
Good Seasons Italian Dressing

I use fresh mozzarella. I purchase it at Trader Joe’s, but you can make your own if you feel brave. My friend Stephie did – here’s her recipe. I also get the heirloom cheery tomatoes at Trader Joe’s. I’m pretty sure they have *fresh basil too… so it’s almost a one-stop-shop if you already have the dressing in your pantry or fridge. *If you’re having a hard time finding basil – as I did in this case, use a store bought pesto.

Preparation:
Slice the tomatoes in 1/4 dials – leave whole or cut in half depending on preference. I like using heirloom tomatoes. They’re so colorful and vary in sweetness. But any tomato works well here. Tear large basil leaves into pieces. Slice mozzarella into 1/4 inch dials – mimicking the tomatoes (i.e., making them the same size and shape). On to plate. alternate the tomato and cheese. If you are using fresh basil, tuck a leaf in between each slice.  If using pesto… drizzle across the top of your stacks or rows. Finally, sprinkle with Good Seasons Italian Dressing. Use sparingly – a little goes a long way.

The Perfect Bite:
Stack a slice of tomato, basil leaf and mozzarella wedge on your fork and make sure to swirl in the dressing… it’s an oh-so-good and perfect bite!

The Perfect Paring:
Try a glass of Cline Pinot Gris . I was able to try this little gem at the Cline Vineyards during a wine-tasting tour in Sonoma Valley last year. It’s light and crisp and a perfect pairing that won’t overwhelm the sweet & tangy taste of the Caprese Salad. Roughly $12 a bottle.

Did you Know?
A large consumption of tomatoes can help improve your skin texture and color. There are a ton of health benefits to eating tomatoes! Read more here.

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Posted in appetizer, basil, Good Seasons Dressing, Heirloom tomatoes, mozzarella, salad