Posts belonging to Category appetizer



Blasted Broccoli

Calendar June 14, 2009 | Posted by Jim

I’ve always despides broccoli…  As Newman would say, it is a vile weed.  That changed when someone through down some “Blasted Broccoli” in front or me.  At first I was horrified, but I relented.  After not eating breakfast or lunch, and an afternoon dive, I was starving.

In short, I love broccoli.

SERVES 4

Ingredients

4 cups broccoli florets, rinsed and slightly drained
olive oil, to taste
sea salt, to taste
minced and granulated garlic

Directions

  • Preheat the oven to 500 degrees.
  • Arrange the broccoli florets in a single layer on a baking sheet. Toss them with olive oil and salt, and roast just until they are cooked through and slightly brown and crispy at the edges, just a few minutes.
  • Remove the broccoli to a bowl and toss with balsamic vinegar to taste. Serve immediately

Category Categories: appetizer, asian, veggies  |  Comments No Comments

Cream of Asparagus Soup (Crème D’asperges)

Calendar May 23, 2009 | Posted by Jim

Cream of Asparagus Soup (Crème D’asperges) Gourmet | March 2001

 

Yield: Makes 4 servings
Active Time: 20 min
Total Time: 50 min

ingredients

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

preparation

Cut tips from 12 asparagus

1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.

Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with asparagus tips.

Cooks’ note:
·Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

Category Categories: appetizer, canning, soups, veggies  |  Comments No Comments

Basil Grilled Shrimp

Calendar July 26, 2008 | Posted by Jim
  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce (I ran out of T sauce one night and substituted ketchup, worked great and added a bit of tang)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh shrimp, peeled and deveined
  • skewers

DIRECTIONS

  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Category Categories: appetizer, bbq, marinades, seafood  |  Comments No Comments