These sweet-salty nuts make fabulous nibblers as well as a topping for salads. You can add more kick by sprinkling on a little curry powder during the last few seconds of cooking.
Ingredients
makes one-half cup
1/2 tsp. vegetable oil or ghee
1/4 tsp. ground cumin
1/2 cup coarsely chopped walnuts
1 Tbs. sugar
Tiny pinch of asafetida (optional)
Seasoned salt to taste
Directions
In small skillet, heat oil over low heat. Add cumin and asafetida if desired and cook, stirring often, until fragrant, about 30 seconds. Add walnuts and cook, stirring often, until lightly toasted, about 2 minutes.
Sprinkle with sugar and a little seasoned salt. Increase heat to medium and cook, stirring, until nuts are coated with sugar, 2 to 3 minutes.
Immediately remove from heat (sugar will burn if it continues to cook) and transfer to plate. Cool completely before using.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
4/20/08
Glory's Vegetarian Chopped Liver
This should really be called Vegetarian Pate, because everyone who's ever had chopped liver says this tastes very different. However, for the sake of the history of this recipe (my grandmother's childhood friend), the name will remain.
The key is to process all the ingredients separately. If you process them all together, it tastes the same, but looks rather ugly and is very mushy.
Ingredients:
3 Hard boiled eggs
1 Small can of peas (drained)
1 Small can of string beans (drained)
1 Large onion sliced in thin half-moons
1/4 lb Margarine
1/2 Cup Walnuts
6 Ritz crackers (or equivalent)
1 tsp salt (more to taste)
1 tsp pepper (more to taste)
Directions:
1. Quickly process beans and peas until well processed in food processor and remove into a bowl
2. Sautee all but 1 TB of the onion in the margarine until limp and clear (not browned) then process with the raw onion, remove and put into the bowl with the processed beans and peas.
3. Fold together bean mixture and onions until well blended
4. Process eggs, leaving a bit chunky. Remove from processor and fold into the mixture
5. Process crackers until they are fine crumbs, remove and fold into mixture
6. Process walnuts and fold into mixutre
6. Add salt and pepper to taste
The key is to process all the ingredients separately. If you process them all together, it tastes the same, but looks rather ugly and is very mushy.
Ingredients:
3 Hard boiled eggs
1 Small can of peas (drained)
1 Small can of string beans (drained)
1 Large onion sliced in thin half-moons
1/4 lb Margarine
1/2 Cup Walnuts
6 Ritz crackers (or equivalent)
1 tsp salt (more to taste)
1 tsp pepper (more to taste)
Directions:
1. Quickly process beans and peas until well processed in food processor and remove into a bowl
2. Sautee all but 1 TB of the onion in the margarine until limp and clear (not browned) then process with the raw onion, remove and put into the bowl with the processed beans and peas.
3. Fold together bean mixture and onions until well blended
4. Process eggs, leaving a bit chunky. Remove from processor and fold into the mixture
5. Process crackers until they are fine crumbs, remove and fold into mixture
6. Process walnuts and fold into mixutre
6. Add salt and pepper to taste
10/2/07
Gougeres (French cheese puffs)
I found this recipe on the Fresh Direct website, I kid you not. I was a little suspicious at first, but they came out really well. Fresh out of the oven, these are absolutely fantastic!
Ingredients:
4 tablespoons butter
1/4 cup plus 2 tablespoons milk
1/2 cup water
1 1/4 teaspoons course sea salt
2 pinches cayenne
3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
3 eggs, at room temperature
Directions:
1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.
2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.
3a. I just spoon the mixture onto baking sheets with a teaspoon (1 inch rounds, about 1/2 inch high) instead of steps 3 and 4
3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.
4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.
5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.
6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.
7. Bake until golden brown, approximately 7 to 10 minutes.
8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.
Ingredients:
4 tablespoons butter
1/4 cup plus 2 tablespoons milk
1/2 cup water
1 1/4 teaspoons course sea salt
2 pinches cayenne
3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
3 eggs, at room temperature
Directions:
1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.
2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.
3a. I just spoon the mixture onto baking sheets with a teaspoon (1 inch rounds, about 1/2 inch high) instead of steps 3 and 4
3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.
4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.
5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.
6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.
7. Bake until golden brown, approximately 7 to 10 minutes.
8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.
9/10/07
Tomatillo Guaca-Salsa
Ingredients:
1/2 lb tomatillos, husked
1 serrano or jalepeno pepper
1/4 cup chopped cilantro
1 TBSP fresh lime juice
1/2 avocado (if you want a creamier salsa, you can use the entire avocado)peeled
3/4 teaspoon salt
Directions:
1. Place tomatillos and pepper in dry cast iron skillet and place over medium heat
2. Blister the tomatillos and pepper, turning frequently to get all the sides
3. Remove from heat once the tomatillos are a bit soft
4. Put the lime juice in a blender
5. Slice the pepper, removing the stem and seeds (if you want spicy salsa, keep some seeds)
6. Add tomatillos, pepper and 1/2 the salt to blender and blend
7. Add avocado and the other half the salt to blender and blend
8. Add cilantro and blend until everything is completely blended
Yields: 3/4 cup
1/2 lb tomatillos, husked
1 serrano or jalepeno pepper
1/4 cup chopped cilantro
1 TBSP fresh lime juice
1/2 avocado (if you want a creamier salsa, you can use the entire avocado)peeled
3/4 teaspoon salt
Directions:
1. Place tomatillos and pepper in dry cast iron skillet and place over medium heat
2. Blister the tomatillos and pepper, turning frequently to get all the sides
3. Remove from heat once the tomatillos are a bit soft
4. Put the lime juice in a blender
5. Slice the pepper, removing the stem and seeds (if you want spicy salsa, keep some seeds)
6. Add tomatillos, pepper and 1/2 the salt to blender and blend
7. Add avocado and the other half the salt to blender and blend
8. Add cilantro and blend until everything is completely blended
Yields: 3/4 cup
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