Recettes - Appetizer & Entree

Crispy Roasted Chickpeas

- Preheat the oven (482 F)
- coat a baking sheet with aluminum foil
- Drain the chickpeas
- Peel the garlic and finely chop
- In a bowl put olive oil, garlic, salt, pepper and mix
- Add the chickpeas and stir well so that they are all well coated
- Taste and adjust the seasoning
- Spread the chickpeas on the foil and cook for about 20 mins (check cooking and extend if necessary)

Serve warm or cold as an appetizer

 

Crispy Roasted Chickpeas

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Roasted Bell Peppers Hummus

- Drain the peppers
- Put all the ingredients in the mixer bowl and mix until a smooth cream is obtained
- Taste and adjust seasoning
- Let rest in the fridge before serving


Serve with raw vegetables sticks, toast or pita bread

 

Roasted Bell Peppers Hummus

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Home-made Foie gras canning

skinning
- The foie gras should be at room temperature so it should be out of the refrigerator at least 2 hours in advance
- Gently peel off the two lobes
- Pull the veins carefully towards you, to remove them without breaking or cutting, following them by passing your fingers underneath, until you reach the end of the liver
- If the liver contains many traces of blood, it must be soaked in milk for an hour by protecting with clingfilm


seasoning
- Remove the foie gras in a wide flat and hollow
- Mix spices together
- Sprinkle half of the spice foie gras
- Drizzle with alcohols
- Return livers and sprinkle remaining spices
- Cover the dish with plastic wrap and let stand overnight (at least several hours)

Canning
- Fill the pots (well cleaned, sterilized and dried on a towel) up to 1 cm from the edge, pressing to compact foie gras
- Clean the round jars with a clean cloth before closing
- Put the jars in the sterilizer, cover with water (there must be at least 2 inches of water above the jars)
- Add a small glass of white vinegar in water (glass will remain smooth and shiny after sterilization)
- Schedule a sterilization 1h at 150 F for a half-cooked foie gras and 2 h at 200 F for well-cooked foie gras
- Leave in water until it is warm then out of the water and store away from light

 

 

Home-made Foie gras canning

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Potted sardines

- Peel and chop the shallot
- Crush the pink peppercorns
- In a bowl, or in a blender, crush and mix all ingredients except chives and capers
- Add chopped chives and capers
- Salt and pepper
- Chill at least 30 minutes before serving

 

 

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camembert crackers

- Remove the rind of Camembert and cut the cheese into little cubes
- Melt the butter in a pan
- Add Camembert, white wine, salt and pepper and cook over low heat until smooth mixture
- Off the heat add the flour and mix. Result should be compact
- Roll the dough into a “sausage” and seal it in plastic wrap
- Put in the freezer for 40 mins
- Preheat the oven (400 F)
- Cover baking sheet with parchment paper
- Cut the “sausage” into slices 5mm around and place the slices on a baking sheet
- Bake in hot oven for about 14 mins
- Let cool before serving

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Mushroom and cheese Cassolettes

- Clean the mushrooms and cut into strips
- Peel and chop the garlic
- In a frying pan sauté the mushrooms in olive oil with garlic and parsley for 10 minutes
- Add the white wine and cook for 10 minutes
- When cooked, mix the cornstarch in 2 tbsp tbsp cold water and add to the mushrooms. reserve
- Preheat the oven (475 F)
- In a bowl, mix together 4 egg yolks with the cream
- Spread 4 slices of duck in cassolettes
- Top with mushrooms
- Pour the egg mixture
- Cover with slices of Cantal (use a peeler) or grated cheese
- Bake in a hot oven for 10 minutes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

 

Mushroom and cheese Cassolettes

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Stuffed mushrooms

- Preheat the oven (350 F)
- peel and crush garlic
- Cut the bacon slices into small pieces
- In a bowl mix together the ricotta, garlic, parmesan, oregano, chives, salt and pepper. Taste and adjust seasoning if necessary
- For each mushroom, remove the feet and dig inside with a small knife
- Using a small spoon, fill each mushroom generously with the ricotta mixture
- Cover with a small strip of bacon
- Place the mushrooms on a baking sheet (lined with parchment paper)
- Bake for 20-25 mins

 

Stuffed mushrooms

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Puff Pastry Cheese Stick Appetizers

- Preheat oven (400 F)
- Cover a baking sheet with parchment paper
- Spread Parmesan, Gruyere, poppy and sesame in flat plates
- Unroll dough and Cut strips about ½ in
- Using a brush to brush each side with egg yolk
- Sprinkle salt over the strips
- Dip the strips optionally in sesame seeds, poppy, grated cheese
- Twist the dough strips
- Remove the strips on a baking sheet (lined with parchment paper)
- Bake 10 minutes

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Easy Cheese and Garlic Dip

- Peel the garlic and cut into pieces
- coarsely chop green pitted green olives
- Place all ingredients (except black olives, paprika and olive oil) in a food processor and blend until desired consistency
- Taste and adjust seasoning if necessary
- Chill for several hours before serving
- Before serving, drizzle with a little olive oil, sprinkle with coarsely chopped black olives or/and paprika


Serve as an appetizer with cut vegetables or toast


Tips and suggestions

Also very good for a sandwich garnish

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mini 3 cheese tarts

- Preheat the oven (400 F/200°)
- Cover a baking sheet with parchment paper
- Unroll the puff pastry
- With the help of a glass or a cylinder (7 cm diameter) cutting discs from the dough and place on a baking sheet
- Take another glass or a smaller cylinder (diameter 5 cm) to mark a smaller disk in the middle of each circle
- Prick the center of each disc with a fork (so it does not rise during cooking)
- Mix the egg yolk with milk and brush with a brush the edge of each disc
- Spread cream in the middle of each tart
- Cut the goat cheese and mozzarella into small pieces and crumble blue cheese
- Divide the cheese between the tarts, finishing with blue cheese
- Sprinkle with oregano and pepper
- Bake in a hot oven for 15 minutes until the pastry is golden


Tips and Suggestions
- For the blue cheese is easier to crumble, I put it in the freezer 30 minutes before
- These tarts can be prepared in advance and reheated at the last minute in the microwave

 

Mini 3 cheese tarts

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