#appetizer recipe

[brunchbinch]

Spring rolls (x)

[askwhatsforlunch]

Poutargue (Cured Mullet Roe)

When Ava and I where in Marseille last year, enjoying a lingering Summer during the Rugby World Cup, we thoroughly enjoyed the local cuisine and tasting Provençal specialities. We ate navettes on Catalans Beach on the first evening there before watching the sun set on the Mediterranean Sea, we ate Pastis-flambéed prawns on the Frioul Islands, and dined on Bouillabaisse. We had a hard time finding panisses --chickpea flour fritters-- though and thought we'd leave without tasting them, but on one of the nights, we had dinner on le Vieux-Port, and hot and crispy panisses were brought with our cocktails. Panisses and Poutargue! This salty cured mullet roe pouch, cut into thin slices was a delicious discovery! Thus, when I bought beautiful fresh mullets at the market the other day, and the fishmonger inquired, while preparing the fish, whether I wanted the roe, I acquiesced enthusiastically! I knew I wanted to try and make my own Poutargue, and having a slice of this, with a glass of chill Pastis, even though this Sunday is awfully wet and rainy, it's almost as if I'm back under the cloudless azure skies of Marseille with my girl... Have a good one, friends!

Ingredients (makes 1):

the roe pouch of a fresh grey mullet

1/2 cup coarse sea salt

1/4 cup natural beeswax

Thoroughly and carefully rinse the roe pouch under cold water.

Gently pat it completely dry with paper towels. Set aside.

Place coarse sea salt in a mortar, and grind with the pestle until a fine texture (resembling coarse meal.

Spoon half of the salt into an even layer, roughly bigger than the pouch, onto a small plate. Place roe pouch onto the salt, and cover with remaining salt, making sure it's all hidden under it.

Set aside, to cure, 2 to 4 hours.

After four hours, rinse the salt off the roe pouch under cold water. It should have hardened by then, and taken on a golden hue.

Pat it thoroughly dry with paper towels, and place onto a small wooden board.

Place in a very cool place, not necessarily draught-free, but dry (a refrigerator is fine).

Flip poutargue every day, to ensure even drying, for at least a fortnight.

Once ready, melt beeswax in a small bowl fitted over a small saucepan of simmering water.

Once melted, dip poutargue into the beeswax, covering it entirely. Shake off excess beeswax, and return poutargue onto wooden board. Allow beeswax to dry and harden completely.

Serve Poutargue cut into thin slices, alongside Green Olive Tapenade, Anchoïade and glasses of Pastis for a truly Provençal apéritif. It is also apparently divine grated onto spaghetti!

[eatengood]

Gluten-Free Appetizer Recipes

So, let’s gather the ingredients, fire up your stove, and let’s make some unique and creative gluten-free appetizers. I bet they will amaze your and your guest’s taste buds.

[everyveganrecipe]

"I love anything crispy, especially when I crave something Salty 🤪 So I recently made these vegan chick'n as a healthy crispy snack for my family and myself and it was a huge hit!"

[celebrationgeneration]

[johncopywriting]

My Favorite Recipes: STUFFED MUSHROOM CAPS

Stuffed mushroom caps have been a favorite of mine for as long as I can remember. They're the perfect appetizer for any occasion, and they always disappear quickly from the table.

What I love most about this recipe is that it's so versatile. You can use any type of mushroom you like, from button mushrooms to portobello caps. And you can play around with the filling, adding different herbs and spices to suit your tastes.

One thing to keep in mind when making stuffed mushroom caps is that you want to avoid making them too dry. That's why I like to use plenty of olive oil in the breadcrumb mixture - it helps keep everything moist and flavorful. And the Parmesan cheese adds a nice salty kick that really elevates the dish.

These stuffed mushroom caps are also a great option for anyone who's looking for a vegetarian or gluten-free appetizer. They're filling and satisfying, but still light enough that you won't feel too full before the main course.

Stuffed mushroom caps are a classic appetizer that's always a hit with guests. And with this recipe, you can easily make them at home whenever you're in the mood for something delicious and easy to make.

Here's what you'll need:

12 large mushroom caps

1/2 cup breadcrumbs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1/4 cup olive oil

Salt and pepper, to taste

And here's how to make them:

First, preheat your oven to 375°F. Then, remove the stems from the mushroom caps and set them aside. Using a small spoon, gently scrape out the gills from the caps to make room for the filling.

Next, finely chop the mushroom stems and set them aside. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, basil, and chopped mushroom stems. Drizzle in the olive oil and stir everything together until it forms a crumbly mixture.

Using a spoon or your hands, fill each mushroom cap with the breadcrumb mixture, pressing it down lightly so it stays in place. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or aluminum foil.

Bake the stuffed mushrooms for 20-25 minutes, or until the filling is golden brown and the mushrooms are tender. Serve them hot or warm, garnished with additional chopped herbs or grated Parmesan cheese if desired.

[tummy-to-heart]

Indo-Mex Tacos 🌮 : A Healthy Budget-friendly Fusion Of Two Cultures

[toyastales]

Gooey Garlic Cheese Bread

[crazyblondelife]

Super Bowl Sausage Rolls - Watch Them Disappear...

Super Bowl Sunday isn’t a day I look forward to for the football, it’s a day I look forward to for the food! I love to create a fabulous charcuterie board and make a big pot of chili with cornbread and I also like to make a few nibbles for everyone to enjoy that are unexpected and really yummy! My recipe for Super Bowl Sausage Rolls falls under the really yummy category and these delectable little rolls couldn’t be easier to make! If you’re like me and could care less about the football, throw a batch of these rolls into the oven and enjoy the food and let everyone else enjoy the football!

Super Bowl Sausage Rolls have only three ingredients…breakfast sausage, cream cheese and crescent roll dough! You can customize them with slices of jalapeno, or Everything Bagel spice and someone on TikTok suggested I add a can of Rotel. Anything goes with these, so get creative and make them your own! I loved serving these little rolls with a spicy sweet mustard and I think a hot pepper jelly would also be really delicious!

And…if you’re wondering what to wear going into February with this crazy weather we’re having, here are a few ideas!

[brunchbinch]

Easy Thanksgiving appetizers (x)

[askwhatsforlunch]

Anchoïade

Anchoïade is a tasty spread made with anchovies and capers, a staple of Cuisine de Provence, it is a fragrant, flavourful appetizer to spread onto crusty bread or to dip crudités in; and it also takes me back to my recent holiday on la Côte d'Azur... (Was it only last Friday, I was drinking lemon-y cocktails by the sea?!) Have a good one!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen anchovies, kept in oil

1 tablespoon capers

1 1/2 tablespoon extra virgin olive oil

a small bunch fresh Parsley or Chervil 

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Thoroughly drain anchovies and capers, and add them to the mortar as well. Grind energetically with the pestle, until mixture becomes a paste. Gradually stir in olive oil, emulsifying.

Finely chop Parsley or Chervil, and stir into the mixture until well-combined.

Serve Anchoïade with crudités, such as radishes, Baby Carrots, Cherry Tomatoes or cucumber, or spread onto toasted Baguette.

[mikaelaromero]

Feta-Spinach Puff Pastry Bites These puff pastry bites filled with feta, spinach, and Parmesan cheese are the perfect baked small appetizer when entertaining.

[imthefailedartist]

For Thanksgiving, I focused on appetizers.

Shrimp Salad

Shrimp, salad shrimp

Mayo

Dill, fresh and dry

Red onion, finely chopped

Red bell pepper, finely chopped

Celery, finely chopped.

Garlic, minced 2 cloves

1/2 Lemon, juice and zest

White wine vinegar, dash

Seasonings, salt and pepper, garlic powder, Old Bay

Ritz for delivery to mouth.

I don't eat shrimp, but everyone who ate it said it was really good. There was none left at the end of the night.

Pigs in a Blanket

Puff pastry, cut into small triangles,

Whole grain mustard, brushed on inside of pastry

Cocktail weenies

Egg, brush over top of wrapped weenie

Everything but the Bagel Seasoning, sprinkle over top

If I make these again, I'll make a sauce. I bought the puff pastry and needed to get rid of it.

[celebrationgeneration]