Friday, September 3, 2010
Heat oven to 500°. Put a 1/2-lb. piece of slightly oozy brie cheese in a 2- to 3-cup shallow baking dish and bake until melted, 4 to 5 minutes.
Grind black pepper on top. Set dish on a heatproof surface and serve with toasted baguette slices, walnut bread, or sliced apples and pears.
Sausage Mushroom Caps
Rinse 24 medium-size button or cremini mushrooms (about 1 lb. total). Trim stems; save for another use.
Mix 1/3 lb. seasoned bulk pork sausage with 3 tbsp. seasoned dried bread crumbs. Mound sausage mixture in mushrooms, then set, filled side up, in a rimmed 10- by 15-in. baking pan.
Broil 6 to 7 in. from heat until sausage is well browned, about 5 minutes. Lift mushrooms onto a platter, brush with extra-virgin olive oil, and top each with a leaf of flat-leaf parsley.
Cracked Green Olives with Fennel
Drain 10 oz. green olives with pits and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open (leave pits in).
In a small bowl, combine olives, 1 tsp. fennel seeds, 1 piece orange peel (about 1/8 in. wide and 3 in. long), 1/4 cup chopped fresh tarragon, 1/4 tsp. salt, and 1/4 cup extra-virgin olive oil.
Turn olives to coat. Serve right away or let marinate, chilled, up to 1 month.
Cut 1 slender baguette (1/2 lb.) in half, slice each half lengthwise, and place, cut side up, on a 12- by 15-in. baking sheet. Broil about 3 in. from heat until toasted, 2 to 3 minutes.
Meanwhile, mix 1/2 cup diagonally sliced green onions, 1/2 cup mayonnaise, and 1/2 cup grated or finely shredded parmesan cheese.
Spread mixture on bread. Return to broiler and broil until lightly browned, about 1½ minutes. Let cool about 2 minutes to crisp. Cut each piece in thirds.
Creamy Artichoke Dip
In a food processor, whirl together until blended and artichokes break into small pieces:
1/2 lb. cream cheese 2 oz. thawed frozen artichoke hearts 1/3 cup freshly grated parmesan cheese 1 tbsp. chopped flat-leaf parsley 2 tsp. fresh lemon juice 1/2 tsp. each salt and freshly ground black pepper 1/4 tsp. finely shredded fresh lemon zest 1 small finely chopped garlic clove Makes: 1½ cups
Time: 15 minutes
I LOVE TO COOK, and I am always looking for new recipes. Especially appetisers. So what does this have to do with interior design? Entertaining!!!! Everyone loves to show off their homes and entertaining is a great way to do it. Serving delicious foods allows your guests to enjoy your cooking talents and the ambiance of the setting you provide. Football season will soon arrive these great appetisers are easy and are finger foods for snacking.
If I get enough positive comments on this article, I will continue to do a few more receipes from time to time. via