Category: Melange

This tapa is marvelous eaten with crisp toasts to support the silken pepper, and drizzle with lots of the garlicky pepper juices. For a more rambunctious starter, rub the toasts with raw garlic first. A plate of serrano ham and green olives would not be remiss with these peppers, nor with a glass of chilled […]

Adapted from “American Country Cheese”, by Laura Chanel and Linda Siegfried. (Addison Wesley, 1989) 1 cup fruity olive oil 1 large head garlic, cloves peeled and slivered 1 large bay leaf 1/4 cup fresh thyme leaves generous ground black pepper 8 ounces fresh goat cheese, thinly sliced sliced baguette Combine the oil, garlic and bay […]

This appetizer, commonly seen in tapas restaurants, is quick and easy to prepare. The dates can be stuffed with a variety of soft cheeses including blue and ricotta. Laiola in San Francisco serves them stuffed with house-made chorizo. 10 Medjool dates, pitted 5 slices applewood smoked bacon, halved crosswise Preheat oven to 375 degrees. Wrap […]

Dip: 1/2 mayo 1/4 cup yogurt or sour cream 1/4 cup Dijon mustard capers   Medium thick asparagus spears: Wrap in paper towel & nuke 15 – 18 seconds on high Wrap 1 prosciutto and cut into 4 pieces on diagonal. Serve with toothpicks.

1 Tbsp red wine vinegar 2 Tbsp water or wine 1/8 tsp cayenne 1/4 tsp marjoram 1/2 tsp thyme 1 tsp salt 3 oz dried tomatoes 1 bay leaf 1/2 cup olive oil Blend together first six ingredients in a bowl. Add dried tomatoes and bay leaf and toss until coated. Let stand until liquid […]

1 Tbsp ground cumin 1/4 tsp cayenne 1/4 cup fresh lemon juice 1/4 cup olive oil 36 large shrimps, peeled and deveined 18 pitted dates, halved crosswise 18 strips bacon, halved crosswise Place the cumin and cayenne in a skillet over low heat and stir constantly for 2 minutes. Place in a large bowl and […]

8 ounces “light” cream cheese 2 Tbsp mayonnaise 2 Tbsp sour cream 2 medium green onions minced (white part only) 1/4 cup minced parsley 1/2 cup minced walnuts 1/2 pound thinly sliced salami rounds Beat first 5 ingredients in bowl. Fold in walnuts. Place a scant Tbsp in center of each salami slice. Bring two […]

Roasting olives elicits their briny richness and aroma. Combine different varieties as the heat will bring out their distinct characteristics. 3 cups assorted green and black olives 2 rosemary sprigs, cut in half zest of 1 orange, cut into long, thin strips 1/4 cup extra virgin olive oil 1/4 tsp dried chili flakes salt to […]

1/2 pound meaty dry-cured olives 1 1/2 Tbsp olive oil 1 tsp dried herbes de Provence 1/2 Tbsp chopped parsley Preheat the oven to 350 degrees, Put the olives in a small baking dish with the olive oil and dried herbs, crumbling the herbs, between your fingers to release their fragrance. Bake until the olives […]

1 pound raw shrimps, peeled 1/2 tsp coarse salt 1/4 to 1/2 cup extra virgin olive oil 10 garlic cloves, thinly sliced 1/2 tsp or more hot red pepper flakes 1 to 1 1/2 pounds asparagus, tough ends snapped off, tip ends cut into bite-size lengths lemon wedges 2 Tbsp chopped Italian parsley Toss the […]

1 sheet frozen puff pastry, thawed flour for dusting work area 4 ounces (8 Tbsp) creamy goat cheese without a rind 1/4 cup good quality tapenade 2 small (1/2 pound total) ripe tomatoes, sliced paper thin olive oil for drizzling over the tarts kosher salt and freshly ground black pepper, to taste 1/4 cup julienned […]

This is another of Stella’s specialties. If you are having a typical fiesta with lots of salsas, bean dips and chips, these mango slices will be a welcome relief to the palate. Strangely enough, a sprinkle of red chile brings out the sweetness of fresh fruit. 3 perfectly ripe but firm mangoes juice of 2 […]