Archive | July, 2011

Party Snacks: Garlic Scape and Garbanzo Spread

6 Jul

This is the last of the recipes I used to make a recent Mediterranean Summer Buffet of appetizers and party snacks.

But I am only half as maniacal about DIY as you think I am — I also opened jars:  of artichoke hearts and roasted red peppers and I purchased good mixed olives which I arranged on a platter for grazing. My dad grilled asparagus, eggplant, red and green peppers and hunks of red onions a couple of hours ahead of time with a brushing of olive oil and we arranged those on a platter, finished with flaky sea salt for delicious crunch. Some crunchy bread toasts and we were good to go! You could also use a hummus and cubes of feta to round things off.

So try this spread if you’ve still got garlic scapes that need using. It has my favorite chick peas as well and the lemon gives it a very attractive bright flavor. Almost no prep required!

Enjoy the party!

A Gorgeous Summer Table

Garlic scape and chick pea dip

1.5 Cups chick peas (or 2 15.5 oz cans chick peas, rinsed and drained)

2 garlic scapes, topped and tailed

1 Tbs extra virgin olive oil (plus extra if desired/for garnish)

2 Tbs plain yogurt

¼ Cup lemon juice and zest of one lemon

1 Tbs chopped parsley (plus extra for garnish)

1 tsp cumin

¼ tsp salt (may not be necessary if using canned beans)

Place all ingredients in food processor and blend until reaching desired smoothness. You may add more olive oil if necessary or garnish with a drizzle of oil and sprinkle with parsley.

Look out for more party buffet ideas in future!

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Toasted Garbanzos (Summer Buffet Dish or addictive T.V. Snack)

5 Jul

 

Chick peas are my favorite pulses (legumes). In soups, as falafel, in salads…I love, love, love their density, their subtle nuttiness, their cute shape. So it is a great joy to discover yet another way to prepare and enjoy them. These superpower beans are easy to toast and just a bit of seasoning is all the enhancement they need.

These almost didn’t make it to the buffet table, because I kept snacking on them in that compulsive way that one snacks of popcorn or potato chips.

These I made from 1/2 lb of dry beans. Instructions for soaking follow the toasting recipe.

 

Toasted garbanzos

2 cups chick peas ( or 2 15.5 oz cans, rinsed and drained)

¼ cup olive oil (you may substitute vegetable oil)

1 generous tsp cumin

Several gratings of black pepper

1 tsp coarse sea salt

Preheat oven to 400°F.

Mix all ingredients and lay in a single layer on a rimmed oven dish. Cook for 20-25 m until crisp and golden, stirring occasionally. Cool to room temperature and serve.

To soak chick peas: Rinse and sort through the chick peas, then place in a bowl with more than enough water to cover overnight. Change the water in the morning and leave for several hours. Rinse and drain, then simmer with enough water to cover for two hours, scooping off any foam. It takes a long time, but there are long periods of neglect involved, so don’t worry! The savings and the texture and flavor are terrific!

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Marinated Mini-Mozzarella Balls (Summer Buffet Dish)

4 Jul

Southern Italy has had a great influence on the population of the South Shore of Long Island. That means there are a number of stores here which make their own mozzarella. It is heavenly stuff; soft, milky, barely salted, and, if you get to Fairway, AS Pork Store or Uncle Giuseppe’s at the right time, it will still be warm.

No, it isn’t mozzarella di bufalá, the rich Italian water buffalo cheese that makes insalata caprese that much more delicious, but which is only available imported (that I know of). This is strictly cow’s milk – but what it lacks in texture and complexity, it makes up for in freshness and simple comfort.

And, you can always dress it up. Small mozzarella balls in their liquid can be purchased and made more interesting in a flash when drained and dolloped with your preferred pesto. Or you can try something a bit more adventurous and a lot more impressive (but still easy as all get-out).

Pay an extra dollar or much more a pound for pre-marinated ciliegi or try this! My version is fast and easy and has a lot going on, certainly worth the extra five minutes it takes to prep. It also looks quite beautiful. Summer buffets really light up with bright and colorful presentation ( I mean, I love potato salad, macaroni salad and cole slaw, but the range of colors often leaves a lot to be desired!)

If you can only find prepackaged mozzarella balls, use them! No sense denying yourself these great flavors just because you can’t get the fresh stuff. It will be fun and beautiful just the same!

 

Perfect for a summer buffet

Marinated Mozzarella Balls (spicy)

1 lb fresh mini-mozzarella balls, drained (about 2 cups). Sometimes called ciliegi meaning “cherry”

¼ Cup extra virgin olive oil

2 Tbs finely chopped sundried tomatoes in oil, drained a bit

1 Tbs each fresh parsley, oregano, basil (or your choice of Italian herbs)

1/2 cup grape/cherry tomatoes, halved or quartered

1/8 tsp hot red pepper flakes (if desired)

1 Tbs fresh squeezed lemon juice

Salt to taste (only if mozzarella balls are unsalted)

In a bowl, add olive oil to mozzarella balls and stir to coat. Add all other ingredients and mix thoroughly. Marinate, covered, at room temperature for at least one hour before serving. I find that the texture of the fresh mozzarella toughens over time, so for softest texture, don’t prepare more than two hours ahead. It still makes good leftovers though!

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Party Snacks: Devilishly Good Stuffed/Deviled Eggs

3 Jul

One of the keys to a good summer dinner party is to have plenty of cold (make ahead) dishes that will delight your guests, give them a chance to ease into the party and buy you time to serve drinks and get the grilled stuff on the table.

This is the first of several posts that will help you set up a beautiful and tasty cold appetizer table (with wonderful leftovers).

Deviled eggs may sound like a throwback to the days of dubious casseroles, mystery meat and hallucinogenically-colored gelatin dishes with — oh God — marshmallows, but please reconsider. Stuffed eggs have an illustrious history, have been popular since Ancient Roman days (at least according to www.devilledeggs.com) and were served in 13th century Andalusia, Spain.

So, we’re talking — not bad 70s potluck fare — but classic tapas of the highest order. That they are finger food only adds to their charm; I believe hands-on food brings guests closer and requires less fuss in setting the table.

My stuffed eggs are very simple to make and always disappear very quickly from the buffet table. Rather than incorporate hot pepper into the creamy center, I like to add a dab of sriracha hot pepper sauce to the top of half the stuffed eggs (so those who don’t like spice can enjoy them also).

Top up these tapas with hot sauce….

Devilishly Good Stuffed Eggs (makes 12-14 servings)

6-7 fresh eggs

3 Tbs prepared mayonnaise

1-2 Tbs nonfat plain yogurt

2 tsp prepared mustard

1 tsp minced parsley leaves

Salt to taste (not usually necessary because of the mayo and mustard)

Sriracha, if desired, or several pinches of ground cayenne pepper

Perfect hard-boiled eggs. Place eggs in saucepan with cold water to cover. Bring to a boil,  and boil for 5 minutes. Remove from heat and cover  for ten minutes. Drain and place in ice water until cool.

When eggs are cool, peel and slice in half. Pop out yolks into a large bowl, placing whites on a serving tray. To the bowl add mayo, yogurt, mustard and parsley and mash into a creamy paste. Place in a ziplock bag, jamming into one corner. Snip off the corner point and squeeze into the holes of the egg whites (as if you were icing a cake; my son enjoys helping with this). Apply one dab of sriracha to each egg if desired or garnish with pinches of cayenne.

Serve with dry white wine, dry rosé (from Long Island!) or a dry sparkler.

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