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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Gourmet Appetizer Recipes and First Courses
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Take a round foccaci or pita, cut it open and
fill it with a layer of prosciutto (or ham), slices of mozzarella, and
2-3 slices of spicy Italian sausage. Brush the outside with a little
olive oil. Heat a skillet over medium heat, place the filled foccaci
in the skillet until just golden and the cheese is melted. Serve. (You
can use a grill if you wish.)
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| Foccaci with ham, mozzarella cheese, sausage |
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These bruchetta can be served as a starter
or if served as larger bruchetta, then for lunch or afternoon snack.
Preheat oven to 300° F (150° C) Cut the cherry tomatoes in half, brush with olive oil, season with a little salt, pepper and sugar, and fresh thyme. Bake the tomatoes about 1 hour, remove and let cool. Drain the olives, reserving the liquid. In a blender, puree the olives, olive oil, garlic, lime juice and a touch of fresh, seeded chili, adding some of the brine from the olives if necessary. Season with salt, pepper and a little sugar. Cut the chorizo into thin slices. Cut the cheese into thin slices. Spread the olive mixture (tapenade) on the toasted or grilled bread and top some of the bread with slices of chorizo and the others with oven-baked tomatoes. Place a slice of mozzarella on each slice of bread, drizzle a little olive oil and garnish with fresh basil. Note: The olive mixture (tapenade) and tomatoes can be prepared a day before. |
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| (Serves 4)
1 carton cherry tomatoes
Coarse salt, ground pepper
A little sugar
Fresh thyme
Small jar of black pitted olives
2 Tbsp organic extra virgin olive oil
Fresh chili, seeded and minced
1-2 large cloves garlic
Juice of 1 lime
1 package of chorizo
Fresh mozzarella cheese
Small toast small squares or fresh Italian bread, toasted or
grilled on one side
Fresh basil leaves
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Serve this colorful selection of low-energy-dense veggies when you
entertain to ensure that you and your guests will have delicious and
nutritious nibbles.
1. Cut the cucumbers, squash, bell peppers, celery, and carrots into ¾ inch-wide, 3 inch-long strips (ca. 2 cm wide, 8 cm long). Trim the asparagus spears and blanch them in boiling water for 4 minutes. Drain, plunge them into ice water for a few minutes, then drain again.
2. Arrange the vegetables on a large platter, placing vegetables of
different colors next to each other. Place the house dressing,
hummus and salsa in serving bowls.
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From
the Volumetrics
Eating Plan, by Barbara Rolls, PH.D
2 medium cucumbers, approximately 1 pound
2 yellow squash, about 1 pound
2 large red bell peppers, about 1 pound
2 large yellow bell peppers, about 1 pound
4 celery stalks
1 pound peeled carrots
1 pound thin asparagus
1 pint small white mushrooms, trimmed
1 pint cherry tomatoes
3 Cups (6 dl) broccoli florets
3 cups cauliflowerettes
House Dressing (page 76)
Mel’s Fresh Lemon Hummus (page 77)
Tex-Mex Salsa (page 78)
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These appetizers are low in calories and fat
yet packed with flavor. Present them with other appetizers such as the
Vegetable Party Platter at your next party.
1 Tbsp grated Parmesan cheese 1. Remove, trim, and finely chop the mushroom stems, set aside. 2. Bring a medium pot of water to a boil. Blanch the mushroom caps for 2 minutes. Remove the caps and place gill side down on paper towels to drain. 3. Lightly coat a medium nonstick skillet with cooking spray, add the oil, and place over medium heat until hot. Add the reserved mushroom stems and the rest of the ingredients except the cheese, and cook, stirring occasionally, for 6 minutes. Remove the skillet from the heat and cool slightly. 4. Preheat the broiler. 5. Spoon the mixture into the mushroom caps and place on a baking sheet. Sprinkle with Parmesan. Broil the mushroom caps until light brown, about 3 minutes.
Cook’s Note: This appetizer may be frozen before broiling. When
ready to proceed, thaw the mushrooms and broil as directed.
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From
the Volumetrics
Eating Plan, by Barbara Rolls, PH.D
12 large white mushrooms, about 1-½ inches (4 cm) across
1 tsp vegetable oil
¾ Cup (1-½ dl) minced onions
½ tsp minced garlic
½ Cup (1 dl) finely chopped spinach
½ Cup (1 dl) seeded finely chopped red or green bell peppers
1 Tbsp fresh thyme
¼ tsp salt
Pinch freshly ground black pepper
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(Serves 4)
3-4 poppadums |
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Break up crab meat, reserving some for garnish. Cut cheeses into small pieces, combine in saucepan with butter and wine. Stir over low heat until cheese melts. Stir in crabmeat and heat through. Pour into chafing dish or fondue pot and garnish. Serve with bread sticks, chunks of crusty bread or fresh vegetables. |
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Put hot water and crumbled stock cubes into a saucepan.
Sprinkle gelatin over the cold water, add to the saucepan and stir until
combined. Bring to a boil, remove from heat
and allow to cool.
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(Serves 6 to 8) |
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Sauté onion in butter until soft. Add tomato and cook. Add cheese until melted. Add beaten egg. Chill and serve on toast or crackers. (If too sloppy, add another egg or a little cornstarch.)
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Sift dry ingredients into a bowl. Beat eggs and milk together until smooth. Slowly add milk mixture to flour, mixing to a smooth batter. Allow to stand at least 30 minutes in a cool place. Lightly butter and heat the pan. From a small jug, pour a little batter (ca. 2-3 Tbsp) into the pan, and swirl batter evenly over the base of the pan. Cook over medium heat until light golden brown. Turn pancake and cook on the other side. Makes 6 - 8 pancakes. Seafood Filling |
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With potato peeler, peel stalks of asparagus if necessary. Cook asparagus in plenty of salted
water until just tender ( or steam). Drain asparagus and cool. Place cooled asparagus on platter.
Vera Niuenhuisen, Holland
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| (8
servings) Asparagus Salsmon Lemon slices Sauce 2 cartons sour cream 6 hard boiled eggs |
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Combine all
ingredients and put through the blender
until a smooth paste. Cover and chill. Serve with crackers. Makes 1-1/2 Cups (3 dl) |
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Chop ham finely. Heat butter in saucepan. Add ham and
sauté for few mins. Add flour and cook
for 5 minutes. Bring milk to boil. Remove saucepan containing flour and ham from hot
plate, and add milk, stirring constantly. Return to heat and bring to boiling point and remove
immediately.
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Bring white
wine, water, chopped onion, dill, parsley, salt and pepper to boil and cook for 2-3
minutes. Add the fish fillet divided into four portions and simmer gently for 2-3 minutes or until the fish turns opaque in
color. Set aside and keep warm. Drain and reserve fish stock.
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(4 servings) |
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Note: If you use frozen spring roll wrappers, keep a wet towel on the wrappers while you make them or they will dry out. |
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(Thailand) Japanese noodles soaked in cold water 5 minutes - |
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Peel, remove stone and pure three of the
avocados; add the juice of the two limes, sour cream, salt and pepper and blend well.
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(4 Servings)
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Heat all ingredients together in chafing dish over double boiler or fondue pot until cheese melts and is hot. Good with Fritos or small toast rounds.
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Mix all ingredients except crab. Gently fold in the crab. Chill for 1 hour before serving. Excellent dip with crackers and raw vegetables.
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