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  • How to Make Perfect Tempura by Saveur (No Recipe)

    How to Make Perfect Tempura by Saveur (No Recipe)

    Click here for Saveur’s step by step instructions to make the perfect batter Click here for Saveur’s step by step instructions on how to prepare your shrimp for tempura

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  • Classic Latkes by Food Wishes

    Classic Latkes by Food Wishes

    Ingredients: 2 1/4 pounds russet potato, peeled 1/2 yellow onion, peeled 2 large eggs 3 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper pinch of cayenne vegetable oil, as needed 3-4 ounces thinly sliced smoked salmon 4 tablespoon sour cream 1/4 cup fresh dill, chopped Instructions: Grate your potatoes and onions into cold water Let the potato and onion mixture sit in the cold water for 15-20 minutes In the mean time, prepare your eggs and […]

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  • Ruby Sauerkraut by Kitchen Vignettes

    Ruby Sauerkraut by Kitchen Vignettes

    Ingredients: 5 lbs red cabbage 3 tbsp sea salt or pickling salt (NO table salt) Instructions: Remove the part of the cabbage you won’t use (outer leaves, stem, etc…). Weigh the cabbage to get 5 lbs. If you have more or less, make the appropriate calculation so the salt ratio stays the same. Slice / shred your cabbage adding salt as you go. Once all the cabbage is shredded and salt incorporated, stuff it into clean jars and press it […]

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  • Japanese Knotweed Quiche by Kitchen Vignettes

    Japanese Knotweed Quiche by Kitchen Vignettes

    Ingredients: 1 batch of your favourite pie crust Filling: 3 eggs 3/4 cup cream or milk 3/4 cup cheddar cheese 1 large bunch of japanese knotweed (use the small young shoots and discard the leaves) salt and pepper to taste Instructions: Prepare pie crust. Mix eggs and cream until velvety. Add cheese. Chop knotweed into 1 inch long pieces. Arrange over pie crust. Pour the egg mixture and bake at a 350 to 375 F oven. See? Easy as pie! […]

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  • Red Pepper Ketchup by Kitchen Vignettes

    Red Pepper Ketchup by Kitchen Vignettes

    Ingredients: From the book Put ‘em Up! by Sherri Brooks Vinton 2 pounds tomatoes 2 pounds red bell peppers 1 medium onion, chopped 1 cup cider vinegar 1 cup brown sugar 1 tbsp salt 2 garlic cloves, sliced 1 tsp allspice 1/2 tsp cinnamon 1/2 tsp cloves Instructions: Prepare an ice-water bath in a large bowl or clean sink. Bring a large pot of water to a boil. Drop the tomatoes into the water, no more than 1 pound at a time, […]

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  • Leek Tatin by Kitchen Vignettes

    Leek Tatin by Kitchen Vignettes

    Ingredients: 6 large leeks 3/4 cup honey 1 tbsp balsamic vinegar About 150 grams of goat cheese (more if you love goat cheese) 3/4 cup butter 1 2/3 cups flour pinch of salt 1 egg Instructions: Mix the softened butter with the flour and egg until a soft dough is formed. If too dry, add a tiny sprinkle of water. Roll out and set aside. Cut a piece of parchment paper into a circle to fit into the bottom of a […]

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  • Garlic Scape Pesto by Kitchen Vignettes

    Garlic Scape Pesto by Kitchen Vignettes

    Ingredients: A large bunch of scapes (around 3 lbs-ish) 1 to 2 cups of olive oil ¾ cup parmesan 1 cup finely chopped walnuts (or pine nuts, almonds, sunflower seeds…) salt to taste Instructions: I recommend blanching the scapes first – put them in boiling water for 30 seconds (my sister suggested that and it really does improves the color and texture of the pesto). Chop them in the food processor with the olive oil until you’re happy with the […]

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  • How to Make Impressive Roasted Almonds by CHOW

    How to Make Impressive Roasted Almonds by CHOW

    This is a really quick easy recipe for roasted almonds. Ingredients: Shelled raw almonds 1 tbsp olive oil 1 tbsp fine sea salt 6 fresh bay leaves brown paper bag   Instructions: Pre heat your oven 350 degrees Lay out your almonds on a sheet pan in one flat layer and roast them for 10 minutes (They should be light gold all the way through) Combine your olive oil, salt and bay leaves in a bowl large enough to fit […]

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  • Thyme Popovers by the Barefoot Contessa

    Thyme Popovers by the Barefoot Contessa

    Prep Time: 15 min Cook Time: 30 min Serves: 12 popovers Ingredients Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted 1 1/2 cups all-purpose flour, sifted 3/4 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 3 extra-large eggs, at room temperature 1 1/2 cups whole milk, at room temperature Directions Preheat the oven to 425 degrees F. Generously grease aluminum popover pans or custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the […]

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  • Popovers by Mark Bittman (NYTimes)

    Popovers by Mark Bittman (NYTimes)

    Ingredients: 5 tablespoons melted butter 2 eggs 1 cup milk 1 teaspoon sugar 1 teaspoon salt 1 cup all-purpose flour 1 teaspoon fresh thyme (or 1/2 teaspoon dried), optional.   Instructions: 1. Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter. 2. Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour […]

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