9
Jun
2010
Albondigas (Spanish Meatballs)
Albondigas are often found as part of tapas, a collection of small plates of both hot and cold nibbles hailing from Spain. You’ll probably want to get a good-quality, crusty loaf of bread to use to sop up this absolutely delicious sauce.
30
May
2010
Har Gow (Steamed Shrimp Dumplings with Bamboo Shoots)
I came across this recipe the other day in finding a cheaper way to nosh on the addictive Crystal Shrimp Dumplings from China Fun here in the city – the darn things are so delicious that when I eat them piping hot, the filling all falls out for lack of letting them sit and chill. Waiting is overrated.
28
May
2010
Pan-Fried Pork and Chive Dumplings (Jiao Zi)
The best part of this recipe, and all homemade dumplings, is that the quality is much higher than what you’ll find at restaurants and dumpling joints. You control exactly what is added to the little delicacies, and you still end up keeping the price down. Fresh ingredients at a low price is a hard thing to come by these days, so definitely celebrate a little when you tuck into a plate of these bad boys.
17
May
2010
Creamy Feta Spread
Similar to my fake-me-out Boursin recipe, this dip is a lot more impressive in taste than it’s humble ingredients. Lemon zest and garlic and depth of flavor and brightness, and olive oil smooths everything into a spreadable delight.
15
May
2010
Sweet Potato Croquettes
This dish is a shout out to my love of Caribbean and Spanish flavors when combined and/or fried. There’s something about spicy, salty, cool, crunchy and sweet that just makes me swoon big time.
15
May
2010
Arancini (Sicilian Fried Rice Balls or Supplí)
Arancini are gorgeous – the name itself means “little orange” in Italian and is an homage to the glorious golden color of these tangerine-sized delights as they are removed from the fryer. Crunchy and light on the outside, and creamy and luxe in the inside, these little babies are comfort food at its best.
2
Apr
2010
Tomato Bruschetta
There are very few ingredients in this bruschetta, so you have to use the best ingredients possible. Fresh ripe tomatoes, leafy basil and fruity olive oil make all the difference.
28
Mar
2010
Lima Bean Bruschetta
This recipe is similar to a popular crostini topping that I used to eat all the time in Orvieto – there it was made from fava beans (or broad beans) and drizzled with fruity, golden olive oil. The lima beans are great because they’re easy to pull out of the freezer in a pinch, and cheaper than fava beans.
28
Mar
2010
Olive Tapenade
Olive tapenade is so incredibly easy to make, and versatile as not only an appetizer, but also as a marinade and sauce. It keeps well in the fridge, and can be made from such common pantry ingredients – it’s a good appetizer to add to the mix without adding any extra cooking time. Goodness.
22
Mar
2010
Boursin (for Fakers)
A combination of dried herbs, cream cheese and butter, this mock boursin is close enough to the original stuff that I can’t see a reason to spend the money on the real stuff. The whole mess is whipped up in the food processor in mere seconds, and I then get to watch as it’s systematically devoured at parties. The best kind of recipe of all :)
8
Mar
2010
Summer Rolls (Goi Cuon)
These rolls are truly fresh – no cooking involved and they are eaten at room temperature. This is a good recipe to tuck away for those summer nights when you couldn’t be bothered to slave over a hot stove. Or any night that you’re looking for a satisfying crunch of veggies that come in a different delivery mechanism than a meager salad.
8
Mar
2010
Cha Gio (Vietnamese Crispy Spring Rolls)
In making cha gio at home, you’re doing yourself such a lovely service. The process isn’t complicated or fussy, but the resulting taste is complex and rich – one of those food moments that lends itself to memories. If you have vegetarian and vegan friends in the mix, try out the recipe for Summer Rolls and make both at the same time. The condiments are all the same, and you’ll only have to go shopping once for two distinct tastes.
2
Mar
2010
Kanom Jeeb (Steamed Thai Dumplings)
Ah, kanom jeeb – you have officially earned platinum status in the dumpling ranks. You are a mere morsel of goodness, a two-bite treasure, and I thank you for gracing me with your presence. I love you for your simplicity in preparation – no rolling of dough or advanced pinching. No overfilling or fussiness. You are so damn cool.
23
Feb
2010
Fresh Guacamole (and Bean Tostadas)
Apparently, NYC feels a need to charge a premium for fresh guacamole goodness. They buy a mocajete (stone mortar) and a pestle, have some dude wheel a cart of fresh ingredients to your table, and for the tableside prep, charge you a hefty $12 – 15 depending on how fancy the restaurant. You can make this guacamole for around $5 at home. All that’s left is to buy some top shelf añejo and make some fresh lime margaritas to seal the deal.
21
Feb
2010
Vegan Potstickers
Vegetarian, vegan or no, give these dumplings a whirl. If you make them at the same time as the chicken or pork versions, not only will you have a veritable dim sum spread in front of you, you’ll be winning the favor of your non-meat eating friends. And friends are a good thing, I hear ;)