Tag: appetizer

  • Anna Klinger’s Malfatti (Ricotta and Swiss Chard Dumplings)

    Serves 6 We are extermely blessed here at Ger-Nis Culinary & Herb Center to be neighbots of Chef Anna Klinger and Al Di La. Her Malfatti Dumplings are divine and renown throughout New York City and beyond. Ingredients 1 pound ricotta 4 bunches Swiss Chard, stemmed, chopped and blanched 2 sticks (16 tablespoons) unsalted butter […]

  • Baked Black Sesame Salmon Ball Appetizers

    Makes 18-24 balls Ingredients 1½ pound boneless skinless salmon, cubed and frozen ½ inch ginger, peeled and chopped 5 green onions, sliced thin 1 teaspoon wasabi powder 2 tablespoons rice wine vinegar, ginger or yuzu flavored or plain 2 tablespoons tamari 1 tablespoons sesame oil 1 egg white 4 tablespoons black sesame seeds Directions Pre-heat […]

  • Baked Spring Rolls

    Makes 12 spring rolls Ingredients 1 tablespoon canola oil 1 tablespoon coconut oil 3 cloves garlic, chopped 1 teaspoon ginger, chopped 1 cup Napa cabbage, sliced thin ¼ cup carrots, shredded 4 shitake mushrooms, chopped ¼ cup green onions, shredded ½ cup bean sprouts 3 tablespoons tamari Spring Roll Wrappers 10 x 10 Sweet Chili […]

  • Wild Mushroom Farro Cakes

    Makes about 10 farro cakes Ingredients 2 cups cooked farro 6 tablespoons butter 1 medium shallot, chopped fine 1 garlic clove, chopped fine 2 teaspoons lemon zest 1 tablespoon fresh thyme, chopped fine 1 tablespoon fresh chives, chopped fine 2 tablespoons fresh parsley, chopped fine 2 cups wild mushrooms, roasted with salt, pepper and olive […]

  • Coconut Sticky Rice Mangoes (Mock Sushi)

    Serves 6-8 Ingredients 1 cup of sweet/ glutinous or “sticky” rice 2 cups of coconut milk ¾ cup of white sugar 1 tablespoons lime zest 2 teaspoons rice flour 1 ripe mango, sliced into thin “sashimi” like pieces 1 teaspoon salt Directions Wash rice three times in cold water, draining after each wash. Then completely […]

  • Parmesan Tomato Herb Straws

    Makes about 24 straws Ingredients 1 package puff pastry (one large sheet) Flour 1 egg beaten ½ cup sundried tomato, chopped superfine 1 tablespoon basil, chopped superfine ½ cup parmesan cheese, grated Maldon salt Directions On a floured surface roll out the puff pastry and brush with the beaten egg until the dough is moist. […]

  • Preserved Lemon-Chili Chimichurri Meatballs

    Makes about 30 meatballs Ingredients 1 to 2 garlic cloves ¼- ½ cup preserved lemons 1 cup fresh flat-leaf parsley leaves 1 cup fresh mint leaves 1 long red chili, deseeded and chopped, superfine â…“ cup champagne vinegar ½ cup extra virgin olive oil Salt, to taste 2 pounds ground turkey 1 egg, beaten Olive […]

  • Roasted Heirloom Vegetable Ricotta Carrot Roulade with Black Olive Herbal Drizzle

    Makes 20-30 Roulades Ingredients 3 medium heirloom summer squashes, chopped large 1 cup heirloom cherry tomatoes, halved 2 medium red heirloom carrots, chopped large 3 cloves garlic, peeled 1 medium red onion, peeled and quartered 6 cremini mushrooms, halved Olive oil Salt & pepper 4 large heirloom carrots 1 teaspoon lemon zest 2 tablespoons lemon […]

  • Pickled Shrimp & Fennel

    Serves 9 Ingredients 4 lemons (juice of 4, zest of 2) 1 cup white wine vinegar (lemon champagne vinegar also is great) 1/4 cup olive oil 1 teaspoon wholegrain mustard 2 teaspoons fennel seeds 1 teaspoon dried chili flakes 1 teaspoon mustard seeds 2 cloves garlic chopped fine 3 fresh bay leaves 1 large fennel […]

  • Summer Corn Crab Puffs

    Makes 2 dozen puffs Ingredients 2 tablespoons butter 2 tablespoons olive oil 1 medium shallot, chopped fine ½ cup flour 1 ½ cup whole milk 1 cup lump crabmeat 1 cup fresh sweet corn kernels 1 medium red bell pepper, chopped fine 1 teaspoon lemon zest 1 tablespoon fresh parsley, chopped fine 1 tablespoon fresh […]

  • Italian Antipasti Plate

    Serves 10 Ingredients 2 red bell peppers, roasted & peeled 2 yellow bell peppers, roasted & peeled 2 medium red onions, quartered and roasted 9 cloves garlic, roasted 20 cherry tomatoes yellow and red, roasted lightly 2 cans artichoke hearts, halved 1 cup back brine cured olives ½ cup fresh parsley leaves, chopped ½ cup […]

  • Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

    Makes about 25 small cakes Wine Pairing: Sauvignon Blanc Ingredients 4 zucchini (about 1 ½ pounds) 5 or 6 scallions, white and light green parts only, chopped fine 9 ounces feta cheese, crumbled 3 tablespoons fresh dill, chopped fine 1 cup all purpose flour Salt and freshly ground black pepper 3 eggs, beaten 2 or […]

  • Pistachio Tarragon Pesto Chicken Skewers

    Serves 8 Wine Pairing: Syrah Ingredients ½ cup fresh Italian parsley, chopped 2 tablespoons fresh tarragon, chopped 2 tablespoons unsalted natural pistachios 1 tablespoon fresh lemon juice 1 medium garlic clove, peeled ¼ cup olive oil 16 1-inch pieces red onion (1/3 inch thick) 16 1-inch squares red bell pepper 8 lemon slices, halved 1 […]

  • Picado de Rabano (Radish Salad)

    Serves 4-6 as a garnish for tacos and tamales INGREDIENTS 1 bunch (about 12) radishes, sliced thin ¼ cup fresh cilantro leaves, chopped fine Juice of 2 limes Salt DIRECTIONS In a small mixing bowl combine radishes, cilantro and lime juice, mix well and season with a generous amount of salt (preferably a flake salt […]

  • Laotian Spring Rolls

    Makes 12 rolls INGREDIENTS 1 cup finely chopped yellow onions 3 cloves garlic, minced ½ cup grated carrots ½ cup finely chopped mushrooms ¼ cup scallions, sliced ½ tablespoon salt ½ tablespoon black pepper 1 cup (8 ounces) ground beef 1 cup chopped, boiled, drained, and air-cooled mung-bean vermicelli noodles 2 eggs 12 spring roll […]

  • Laotian Summer Rolls

    Makes approximately 15 rolls INGREDIENTS For rolls 4 oz rice vermicelli noodles 15 spring roll rice paper skins 5 ounces deep fried tofu, sliced into rectangular pieces (appx. 2 inches x ½ inch) 3 carrots, peeled and julienned 1 cup oyster mushrooms / other julienned vegetable of your choice 1 cup bean sprouts 1 cup […]

  • Crispy Okra Salad (Kararee Bhindi)

    Serves 4 INGREDIENTS Canola oil 1-pound okra, stemmed and thinly sliced lengthwise ½ small red onion, thinly sliced 1 medium or 2 small tomatoes, cored, seeded, and thinly sliced ¼ cup chopped fresh cilantro leaves Juice of ½ lemon 1 teaspoon kosher salt 1½ teaspoons chaat masala DIRECTIONS Heat 2 inches of oil in a […]

  • Fennel, Orange & Mint Salad

    Served 6 INGREDIENTS 2 fennel bulbs with fennel fronds 3 navel oranges ½ red onion, sliced thin ¼ cup fresh mint, chopped ¼ cup kalamata olives, pitted and chopped fine 1 teaspoon honey ¼ cup extra virgin olive oil Maldon salt Freshly ground pepper DIRECTIONS To prepare the fennel, cut off the top stalks and […]

  • Artichoke Pesto with Parmesan Tortilla Chips

    Serves 8 INGREDIENTS For Dip 2 (15-ounce) cans of artichoke hearts, drained 2 cloves garlic, chopped ½ cup fresh basil leaves, chopped 2 tablespoons walnuts, toasted ¼ cup parmesan cheese, grated Juice and zest of 1 lemon 2 tablespoons extra virgin olive oil Salt For Tortilla Chips 4 whole wheat tortillas, each cut into 8 […]

  • Herbed Goat Cheese

    Serves 8 INGREDIENTS ½ cup extra virgin olive oil 1 teaspoon red chili flakes 1 teaspoon salt Black pepper 2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine 1 long goat cheese log, chilled Baguette, sliced and toasted PREPARATION In a small bowl, mix all ingredients except […]

  • Smoked and Spiced Almonds

    Serves 8 INGREDIENTS 1½ teaspoons almond oil 2 teaspoons canola oil 1½ cups blanched almonds 2 teaspoons smoked paprika 1 teaspoon Maldon sea salt ½ teaspoon cayenne pepper PREPARATION In a sauté pan, add oil and almonds over medium heat, and almonds and toast until golden. Remove from pan with a slotted spoon, and season […]

  • Adzuki Bean Salad

    Serves 6 INGREDIENTS 2 cups adzuki beans, cooked ½ cup arame sea vegetables 2 medium carrots, peeled and shredded 1 red bell pepper, chopped fine 1 green onion, sliced super thin ¼ cup yuzu rice vinegar or plain rice vinegar 1 tablespoon lime zest 1 tablespoon lime juice 1 tablespoon orange zest 1 tablespoon orange […]

  • Sage & White Bean Crostini

    Serves 5-6, Appetizer Portions INGREDIENTS ½ pound white beans, kidney, or navy 1 tablespoon lemon zest Salt 3 cloves garlic ½ cup extra virgin olive oil 6 fresh sage leaves, chopped ¼ cup lemon juice 1 teaspoon white pepper 1 large baguette, sliced PREPARATION Clean the beans, making sure all debris is removed. Place beans […]

  • Mixed Greens with Herbed Vinaigrette

    Serves 8 INGREDIENTS 1 shallot, minced 2 tablespoons white wine vinegar 1 tablespoon lemon juice Salt 2 tablespoons extra-virgin olive oil 2 tablespoons canola oil (neutral flavor oil) 1 teaspoon fresh thyme leaves, chopped fine 1 tablespoon fresh basil leaves, chopped ¼ cup fresh chives, chopped ¼ cup fresh parsley, chopped 8 cups (about ½ […]

  • Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

    Recipe adapted from the Food of Spain cookbook by Vikki Harris Serves 6 INGREDIENTS ½ cup almonds ½ cup hazlenuts ¼ cup extra virgin olive oil (Spanish) 6 cloves garlic 3 slices white bread, crusts removed, cut into quarters 2 roasted red peppers, deseeded and destemmed 4 tablespoo ns sherry vinegar (Spanish) Juice of 1 […]

  • Apple, Blue Cheese and Bacon Salad

    Serves 4 INGREDIENTS 1 head of butter leaf lettuce (or mesclun mix), leaves roughly torn 1 to 2 tart apples, seeds removed, chopped medium 2 oz, Oregon sweet blue cheese, crumbled by hand 3 pieces thick-cut bacon, cooked and chopped 1 medium red onion, sliced in rounds Red Wine Vinaigrette, recipe follows Salt and freshly […]

  • Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

    Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

    Serves 6 INGREDIENTS 1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente) 1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half 2 tablespoons chopped garlic Juice of one lemon ¼ cup olive oil Sea Salt course Cracked Black Pepper Olive Tapenade (recipe follows) PREPARATION Mix beans, […]

  • Heirloom Tomato and Pesto Pasta Salad

    Heirloom Tomato and Pesto Pasta Salad

    INGREDIENTS 1lb Pasta, cooked 2 gloves Garlic, minced 4 medium Zucchini, chopped 1½ lbs. Heirloom tomatoes, chopped 2 cups fresh Basil leaves Juice of one large Lemon ½ cup Extra virgin olive oil Salt and pepper, to taste PREPARATION In a large sauté pan, over medium heat, sauté garlic, add zucchini and season with salt, […]

  • Corn Salsa with Chips

    Corn Salsa with Chips

    INGREDIENTS Corn Cilantro Red peppers Lime juice Scallions Corn chips Avocado Salt PREPARATION Chop all ingredients and combine in bowl. Serve with corn chips

  • Orzo Marjoram Pasta Salad

    Orzo Marjoram Pasta Salad

    Makes 6 servings INGREDIENTS 2 cups cherry tomatoes, halved 2 cups cooked orzo pasta ½ cup chopped calamata olives ½ cup chopped green onions ½ cup chopped fresh marjoram 1 teaspoon lemon zest ¼ cup lemon juice ¼ cup olive oil Salt and pepper ½ cup crumbled feta cheese PREPARATION Mix together all ingredients except […]

  • Cilantro Lime Honeydew Prosciutto Bites

    Cilantro Lime Honeydew Prosciutto Bites

    Makes 20 Bites INGREDIENTS Lime marmalade, recipe below 10 each prosciutto slices, sliced thin and cut in half ½ cup cilantro leaves 1 ripe honeydew melon, skin removed, sliced in 2 to 3” long slices PREPARATION To assemble, spread ½ teaspoon lime marmalade over the prosciutto and place a few cilantro leaves on top, followed […]

  • Jerusalem Bread

    Makes 30 triangles INGREDIENTS 2 cups feta, crumbled ¾ cups cold water 1 jalapeno, chopped ¼ teaspoon salt 2 cups all-purpose flour 2 tablespoons canola oil PREPARATION Preheat oven to 400ËšF and line two baking sheets with parchment paper. For filling, mix feta and jalapeno, set aside. In a large bowl, mix all ingredients until […]

  • Falafel

    Makes 25 INGREDIENTS ½ lb dried chick peas, soaked for 24 hours 2 teaspoons cumin ½ lb dried fava beans, soaked for 24 hours 1 teaspoon baking soda 1 small onion, quartered 1 teaspoon ground coriander 1 bunch parsley, chopped 1 tablespoon salt ½ bunch cilantro, chopped 1 teaspoon black pepper ½ bunch scallions, roughly […]

  • Meatballs with Pomegranate Sauce

    Makes 30 mini meatballs INGREDIENTS ½ small onion, finely chopped ½ tablespoon crushed red pepper flakes ½ cup shelled pistachios, finely chopped ½ tablespoon cumin 2 tablespoons bread crumbs 1 tablespoon salt ½ cup fresh flat-leaf parsley, roughly chopped ½ lb ground lamb ¼ cup fresh tarragon, roughly chopped ½ lb ground turkey ½ tablespoon […]

  • Grape Leaves

    Grape Leaves

    Makes 24 INGREDIENTS 2 (1 lb) jars grape leaves or pack of 12 2 carrots, peeled and grated 2 cups cooked basmati rice ¼ cup feta cheese, crumbled sautéed with onions and garlic cooled Salt and pepper, to taste 5 scallions, roughly chopped Yogurt Sauce, recipe below PREPARATION Preheat oven to 450ËšF. In a large […]

  • Pumpkin Maple Soup with Autumn Spiced Pumpkin Seeds

    Serves 8 INGREDIENTS 2 tablespoons butter 2 teaspoons cinnamon 1 large onion, chopped 1 teaspoon all spice 2 large carrots, peeled and chopped ½ teaspoon grated fresh nutmeg 2 (2-pound) pumpkin peeled, seeded, chopped (about 6 cups) ½ cup whipping cream 4 cups vegetable broth ¼ cup maple syrup 2 star anise Salt and freshly […]

  • Heirloom Tomato Salad with Ricotta, Olives, and Herbs

    Heirloom Tomato Salad with Ricotta, Olives, and Herbs

    INGREDIENTS 1 cup ricotta cheese ¼ cup extra virgin olive oil 4 large heirloom tomatoes, sliced 1 pint cherry Tomatoes, halved 1 large red onion, sliced 1 cup fresh basil leaves ¼ cup fresh mint leaves ¼ cup fresh flat-leaf parsley ½ cup pitted green olives (ideally calabrese or something equally briny) Red wine vinegar […]

  • Zucchini Cakes

    Zucchini Cakes

    from Culinary Herb Center Class- A Night of Mezzes with Miriam Restaurant