Category Archives: APPETIZER RECIPES

MEXICAN SALSA

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This is my daughter Paula’s favorite salsa, and not coincidentally, my favorite red salsa. It is perfect served with tortilla chips or any type of Mexican dish that is usually served with a red (tomato based) salsa.

So, as promised, this is the second salsa in a series of three that I felt duty bound to share with you. And I know, there are thousands, probably millions of salsa recipes out there, but I have not sampled them all, or prepared them all, so you are stuck with these three (at least on this site), plus another one already on my blog simply entitled “Salsa”. But (there’s always a “but” right?) these are tried and true and enough above the ordinary to warrant a post on my blog. Each exhibits its own unique flavor. Where they share commonality is in their ease of preparation and use of readily accessible ingredients. (Hey, it’s hot out there, but it’s chips and salsa weather. Who wants to spend their valuable time searching for unusual ingredients or spending the afternoon making a salsa? Not me, that’s for sure!)

So in deference to the lovely weather, I am going to make this recipe introduction short and sweet. Look for Jim’s Salsa Verde (Green Tomatillo Salsa) recipe in the near future. Happy Summer!

  • 2-3 cloves garlic
  • 1-2 jalapeno, whole, seeds and all (but yes, remove the stem)
  • 1 T. dried oregano, Mexican oregano if possible
  • 1 T. sugar
  • 1 T. fresh lemon juice, or more to taste
  • ½ c. tomato juice, plus more to bring sauce to desired consistency
  • 1 onion, minced
  • 1 bunch cilantro, rough chopped
  • 1 (32-oz.) can crushed tomato*
  • 1 (32-oz.) can diced tomato*
  • kosher salt

Combine the garlic, jalapeno(s), oregano, sugar, lemon juice, and ½ cup tomato juice in a blender. Whirl until garlic and jalapeno are in very small chunks. Pour into a medium large bowl and add the onion, cilantro, crushed and diced tomatoes, and enough additional tomato juice to bring to desired consistency. Adjust amount of lemon juice and add salt to taste.

*Paula’s Comment: “I have made this with real tomatoes and while it is very good, it causes the salsa to become very watery and then it does not sit well on a chip, and I really hate that. So I stopped making it with fresh tomatoes. You end up with a perfect consistency when you use canned tomatoes.”

Note: The recipe entitled Salsa on this site is also Paula’s recipe. The difference in the two recipes is easy to explain. Salsa number 1 is best served immediately, while this recipe has lasting power. The tomatoes in this recipe will not break down and become watery even after 2-3 days in the refrigerator.

 

CORN AND BLACK BEAN SALSA

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There are very few edibles I like better than a really good salsa and tortilla chips. And for my 70th birthday party, I served taco/burritos with three types of meat and three types of salsa. And one of the salsas I served was this corn and black bean creation.  It was very well received, as were the other two salsas that were served. So along with this salsa, I will be posting my daughter Paula’s recipe for Mexican Salsa and my dear friend Jim’s recipe for Salsa Verde (Green Tomatillo Salsa).

All three of the salsas are very easy to prepare and include ingredients readily available in just about any grocery store. (If I can find them on Camano Island, you should be able to find them in your favorite grocery store.)

And although this is technically a salsa, it can be eaten as a salad. Or, if you are like my husband, it can be eaten straight out of the refrigerator container, while standing up, big old forkfuls at a time. After all, why dirty a dish when all you need is a few bites of corn and black bean salsa? Why even bother getting the tortilla chips out of the pantry? So, does Mr. C like this salsa? You might say so!! I hope you enjoy it too.

  • 2-3 c. frozen corn, thawed and patted dry  
  • ¼ red pepper, chopped
  • ¼ orange pepper, chopped
  • 2 T. chopped red onion
  • 1 can black beans, rinsed and drained
  • 1 tsp. very finely minced jalapeno pepper or more to taste
  • 1 T. fresh lime juice, or more to taste
  • ½ c. tomato salsa, medium hot
  • ½ tsp. chili powder
  • ¼ tsp. granulated garlic
  • ¼ tsp. kosher
  • freshly ground black pepper
  • 2-4 T. coarsely chopped fresh cilantro (depends on how much you like cilantro)

Combine the corn, red pepper, orange pepper, red onion, black beans, and jalapeno in a bowl. Whisk together the lime juice, salsa, chili powder, granulated garlic, salt, and pepper in another bowl. Pour the sauce over the veggies and stir gently. Make a day or two ahead if possible. Before serving adjust the seasonings and stir in the fresh cilantro and additional fresh lime juice to taste. Serve with tortilla chips. (We love Juanita’s Tortilla Chips.)

 

 

 

CARAMELIZED ONION AND PORT WINE JAM

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Not being on what you might call “speaking terms” with my kitchen after hosting a JazzVox dinner/concert the weekend before last, and then a large birthday party for my dear friends Evelyn and Linda, and myself (all of us turning 70 within a few months of each other) last weekend, I really wasn’t mentally prepared to spend much time in the kitchen on the 4th of July.  (I usually feel this way after spending several days in the kitchen getting ready for an event, so my kitchen has learned not to take my rejection personally!)  But I wanted to bring an appetizer to the 4th of July get-together at our dear friends Ken and Christine’s home.

So I decided to bake baguettes and prepare a couple of interesting taste treats to slather on top. Having recently discovered the joys of Homemade Ricotta Cheese (find the recipe under “Appetizers”), I decided to make some of it to bring along. I also had been dreaming about an onion jam that would taste great with the ricotta and would also be sensational warmed on top of French Brie. So not knowing exactly what I was doing, I proceeded to try my hand at onion jam. I read several recipes on line for caramelized onions with balsamic vinegar, but I was fixated on using port wine. And some of the recipes did use a touch of port wine, but I wanted a full blown port wine tasting finish. So not quite sure what I was doing, I came up with the following recipe. I hope you enjoy it. And since I’m sure you were wondering, my kitchen and I are back together again and as happy as ever.

  • 1-2 T. butter
  • 3 medium onions, cut in half then sliced ¼-inch thick
  • 1 tsp. sugar
  • ½ tsp. kosher salt
  • freshly ground black pepper (not too much)
  • 1 c. ruby port

Heat 1 tablespoon of the butter in a medium sized non-stick skillet over medium heat. Add the onions, sugar, salt, and pepper. (If the onions seem dry in the pan, add just a little bit more butter.) Stirring occasionally, sauté the onions until they are a deep brown color, but not to the point where they become mushy; about 35-45 minutes.  Stir in port a quarter cup at a time and cook until port reduces to a thick jam like consistency, 4 to 6 minutes. Adjust salt. (The jam actually takes more salt than you would expect.)

 

HOMEMADE RICOTTA CHEESE

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OK, as you well know, I am not a lover of buying products from the grocery store that I know I can make better, usually cheaper, and not coincidentally, free of most of the unhealthy additives found in most pre-packages foods. (Now granted, I can’t make some types of bread as well as artisan bakers, but mine are pretty darn good, and the cost savings is phenomenal! But more about bread later.)

One of the food items that appear in almost every large grocery store in America is ricotta. Comes in a tub, has very little taste, and about the same consistency as wet sand. (No pulling punches on my part.) So most of the time, I avoid dishes that call for ricotta. (In the next couple of weeks I will be posting 2 recipes for lasagna, neither of which contain ricotta.) But when I was thinking about the antipasto appetizer I was planning to serve at yesterdays JazzVox* pre-concert dinner, I thought about serving the antipasto with Classic Italian Baguette slices (recipe for bread to come later) slathered with something yummy.

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I remembered that someone recently (can’t remember who) was absolutely waxing poetic about the virtues of homemade ricotta; about how delicious it was and how simple it was to prepare. Well never one to listen lightly to someone talking about good food, I decided to give homemade ricotta a try. (Never mind that in haste I had purchased twice as much whole milk as I needed for the lasagnas I had prepared for the dinner.) So, necessity being a mother, I had little to lose by giving this recipe a go. And my-oh-my, I will never disparage ricotta again. Don’t get me wrong, I will still tell anyone who will listen, that the ricotta that comes in a tub at the store bears no resemblance (and yes I spelled “bears” correctly, I looked it up) to the fresh ricotta cheese you can make at home!

Now, because I know you are just as interested in the origins of food as I am, I paid the internet a visit and came up with this bit of ricotta history from the www.food.com/ web site. “Ricotta is a rich fresh cheese made from skim or whole cow’s milk that is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey that is drained off while making cheeses such as mozzarella and provolone. Technically not a cheese because it is made from a cheese by-product, Ricotta cheese is most frequently used in Italian cooking. The origins of Ricotta cheese reach back into Latin and Mediterranean history. It is believed to have been created in the Roman countryside as travelers cooked their food in big kettles over open fires. The product was cooked twice to extract the cheese from the buttermilk. The name Ricotta is derived from the Latin word recocta, meaning re-cooked or cooked twice. It became a popular food for serving to important guests.”

So if you too want to serve an absolutely wonderful ricotta to your family and friends, give this recipe a try. It is so stinkin’ easy as to be almost embarrassing to take credit. But take credit anyway. What the heck, you had to heat the milk and cream to exactly 190 degrees. Right? That’s precision work my friends, precision work!

*visit www.jazzvox.com for information about in-home vocal jazz concerts in the Seattle area

  • 7 c. whole milk
  • 1 c. heavy cream
  • 1 softly rounded tsp. coarse sea salt
  • 6 T. fresh lemon juice (don’t even think about using that “stuff” in a bottle)

Line a colander with 4-5 layers of cheese cloth and place over a medium sized bowl. (I use bag clips, the kind used for keeping potato chips fresh, around the top of the colander to keep the sides of the cheesecloth in place.) Set colander and bowl aside.

Pour the milk, cream, and salt into a large nonreactive saucepan. Attach a candy or deep-fry thermometer to the side of the pan. Heat the mixture to 190 degrees, stirring occasionally to keep from scorching. Remove from heat and add the lemon juice. Gently stir twice around the pan. Let sit undisturbed for 5 minutes. Then carefully pour the curds and whey into the prepared colander and let the curds strain. For a creamy spreadable ricotta, let the curds strain for an hour. If you plan to use the ricotta in a recipe, allow the curds to sit for 2 hours. Unless you are planning to consume the ricotta immediately, gently scoop the ricotta into a covered container and store in your refrigerator. Otherwise, just scoop it into a serving dish and prepare for a rare culinary treat. (There simply is no comparison between fresh ricotta and the cheese you get in the grocery store.) By-the-way, discard the whey. (Loved writing that sentence!) And since you were wondering, you really can’t discern a lemon flavor in the ricotta.

Serve on baguette slices, plain or with a tiny drizzle of really good extra virgin olive oil and a light sprinkle of black pepper or dried oregano. Or for a more exotic taste adventure, dab on a spot of fig jam or seasoned caramelized onions.

Yield: about 2 cups of pure heaven. Many thanks to the “Smitten Kitchen” blog for the bones of this recipe.

 

 

JALAPEÑO POPPER DIP

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As I was planning the menu for our next in-home concert, I decided on Mexican food. Since the before concert meals are at 1:00pm (lunch really) I usually don’t serve appetizers. (Ok, when I serve Italian food I almost always have an antipasto platter for people to start munching on when they arrive, but other than Italian cuisine, I usually don’t feel the necessity.)

But thinking about Mexican food, I remembered that the first thing that happens when you arrive in a Mexican restaurant (lunch or dinner) is the magical appearance of warm tortilla chips and salsa. So, not one to be outdone by any Mexican restaurant worth their beans (that’s pinto beans of course) I decided my menu needed a “safe arrival” treat too.

And of course I could simply make a nice salsa (too messy) or guacamole (too de rigueur). But instead, I decided to serve an appetizer that was different enough to be of interest to everyone while at the same time keeping to the whole “south of the border” theme.

Now I truly have no idea if jalapeño poppers have any place in authentic Mexican cuisine, but they are certainly popular in America. But filling fresh jalapeños with cream cheese for 35 people seemed just a little more than my sanity could handle. That’s when the light bulb came on and I got the brilliant idea to serve a popper dip. So of course, I did what I always do when a flash of genius strikes me. I go on line, search for the dish I have in mind, let someone else do the basic work for me, refine their recipe to my liking, and take credit for the whole thing! (Now, you must admit, that’s brilliance personified! And no, I don’t feel even one little tug of remorse for my actions. I figure all is fair in love, honest income tax deductions, and adapting recipes to make them my own!)

So, in preparation for the upcoming luncheon, I made this dip last evening. (I don’t always try new recipes before I serve them to guests, but this time I decided not to “wing it”). Well boy howdy, this dip was an instant hit with Mr. C. It has that wonderful creamy mouth feel associates with cream cheese, a subtle cheesy background flavor from the Monterey Jack, cheddar, and Parmesan, and tons of jalapeño flavor without too much heat, that even the most chili-phobic person should find palatable. In other words, it’s really, really tasty without being too in-your-face hot.

So give this warm dip a try. It’s ever so easy to prepare and ever so easy to eat. And thank you American Food website for this wonderful recipe. I know I changed a few things, but that’s why I get paid the big bucks! And if you believe that (the big bucks part), I’ve got a great piece of property for sale right here on Camano Island that would be perfect for a banana plantation! The price is right too!

  • 1 (8-oz.) pkg. cream cheese, room temperature
  • ½ c. mayonnaise
  • ¼ c. grated Monterey Jack cheese
  • ¼ c. grated sharp cheddar cheese
  • ¼ c. grated Parmesan cheese
  • ¼ c. sliced pickled jalapeños (I use Mrs. Renfro’s) + a couple slices for garnish
  • ½ fresh jalapeño, seeded, de-veined, and finely chopped, or more to taste

Whirl the cream cheese, mayonnaise, Monterey Jack cheese, cheddar cheese, and Parmesan cheese together in a food processor until smooth. Add the pickled jalapeños and the finely chopped fresh jalapeño and whirl until only small bits of the fresh jalapeño remain visible. Do not over process. You want those little bits of green to remain. Spread the mixture into a lightly buttered casserole. Bake in a pre-heated 375 degree oven for about 20 minutes. You should be able to see the mixture gently bubbling around the edges and the top should be turning a light golden brown when the dip is hot. Allow to rest for about 5 minutes. Serve with tortilla chips.

 

 

ROASTED RED PEPPER CHEESE SPREAD

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I have always been a sucker for cheese. I really can’t recall a cheese that I have tasted that I didn’t think at least edible. Now granted, some cheeses I prefer to others. I am actually a little bit ashamed to admit that of all the cheeses there are to choose from, if given a choice of only one cheese I could eat for the rest of my life, it would have to be a good sharp cheddar or an extra sharp white cheddar. (I know, if that isn’t plebian, I don’t know what is!) After all, you would think someone with my refined palate would choose a sophisticated blue or a soft young farmer’s cheese. But when you really stop to think about it, as I did when writing this blog post, there is not only the taste of the cheese to consider, but the use of the cheese as an ingredient in the foods you like to eat. When you cook with a sharp cheddar cheese, you don’t need as much of it because of its strong flavor. And for my money, the taste of cheddar cheese all by itself is simply divine. And truly, if you can honestly tell me that nibbling on a piece of Tillamook Extra Sharp Cheese (white cheese, black casing) along with thin slices of a crisp apple like Honeycrisp or Opal  isn’t a little taste (so to speak) of heaven on earth, one of us has a serious problem!

BTW, if you have yet to taste an Opal apple, do yourself a favor and do so at your earliest convenience. Opal apples have a distinctively crunchy texture, a sweet and tangy flavor, and are a beautiful bright yellow color. You should have no trouble locating them in the produce department of your local grocery store, if they are savvy enough to carry them, that is. If they don’t, ask the produce manager if they will soon be carrying this remarkable and delicious new apple varietal. (Nice way to say – get the darned things in – now!)

You know, I just realized that all of the above prose has absolutely nothing to do with this Roasted Red Pepper Cheese Spread recipe, except of course, for the fact that cheddar cheese is one of the ingredients. But if in disclosing my love of plain old cheddar cheese I have dispelled any lingering thoughts you might harbor that I am actually a closet gourmet, so much the better. Plus I got to tell you all about a remarkable new apple variety. Hurray to that!

As an afterthought, I really should tell you that this cheese spread is really, really delicious. Give it a try next time you need an easy before dinner appetizer or as a nice change of pace cheesy “something” at your next cocktail party.

  • 8-oz. cream cheese, room temperature
  • ½ c. mayonnaise
  • scant 1/3 c. rough chopped roasted red pepper
  • 1 tsp. finely minced onion
  • 1/8 tsp. granulated garlic
  • pinch kosher salt
  • freshly ground black pepper
  • 1 c. grated sharp cheddar cheese
  • 1 c. grated Monterey Jack cheese

Combine all ingredients in a food processor and whirl until smooth. Spoon into a serving bowl, cover with plastic wrap, and refrigerate at least 24 hours before serving at room temperature. Great spread on multi-grain crackers.

Note: always serve cheese or cheese spreads at room temperature. The wonderful creamy texture and complex taste of cheese can’t be fully appreciated if the cheese is still cold.

 

MARTINIS AND CASTELVETRANO GREEN OLIVES

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While I have been offering up my take on some of the fantastic food we experienced in Italy and implied ad nauseam how great Italian chefs are, I should in all fairness tell you about one thing most Italian restaurateurs and bartenders don’t have a clue how to prepare. And that my dear friends, is a martini. That’s right! A simple Tanqueray martini – very dry, shaken not stirred, up with one olive. (Really, can any drink be more cosmopolitan or easy to fix?)

But having experienced some horrible martinis before on our travels, (the worst of which was a martini prepared in New Zealand – 1 part cheap gin, 3 parts red vermouth) I was, I think  understandably, a little leery about ordering a martini our first night in Rome. But darn, I wanted a “safe arrival” drink before we set off for dinner.

So I put on my most sophisticated face and boldly ordered a martini the way I always order a martini in the states. (After all, we were in Rome, at a lovely small hotel that caters to overseas tourists! My request should have been as ordinary as asking if I could exchange the rock they gave me for a pillow for something that actually had a little give when I laid my head down. But that’s a story for another time!)

After I told the nice gentleman attending the bar what I wanted he just stared at me. Now I know he spoke English because he was the same person who had, not 2 hours before, checked us in. So I decided to help him out. I told him exactly how to prepare my drink. By the look on his face I could tell he was absolutely horrified by my instructions, but by golly, when he brought me my drink (about a triple) it was perfectly mixed. What he didn’t get right however, was the “one olive” in the drink part. What he brought instead was my drink (sans olive) and a bowl of olives! (Mr. C had been smart. He had ordered Scotch on the rocks. Again, at least a triple!) So we clinked glasses, said “cheers” and proceeded to sip our drinks and do a little itinerary planning in the cozy library of the hotel.

So here we are our first night in Italy, having only arrived that afternoon, hungry, very short on sleep and very long on potent drinks in front of us. Oh, and of course, a big old bowl of olives.

Now, I love olives. (Mr. C likes them, but he isn’t really the olive nut that I am!) So I lit into those olives like I hadn’t eaten in days. I bit into the first one, and just could not believe how wonderful it tasted. (Now granted, I was really hungry. But I’ve been hungry before and still been able to discern good from amazing!) And these good sized olives were truly amazing! They were a distinctive bright green, slightly crunchy, with a meaty, buttery flesh. They had just the right amount of salt and not even a hint of bitterness. In other words, they were perfect, the best olives I had ever tasted!

It turns out these olives are Italy’s number one snack olive. They are often referred to as “dolce” (meaning “sweet” in Italian), and are produced exclusively in Castelvetrano, Sicily, from the olive variety known as nocerella del belice. So needless to say I looked for them everywhere we went. I actually snuck a jar home with us believing that I would not be able to find these little darlings in the Seattle area. But low and behold my favorite place to buy imported foods (PFI – Pacific Food Importers) sells them in bulk. (Thank you God!) And although I have not looked for Mezzetta brand Castelvetrano jarred olives in my local grocery stores, I think larger more upscale stores carry them.

So do yourself a favor. Give these beautiful green gems a try. They are simply wonderful.

And in case you’re wondering, we did make it to dinner that night, even after finishing every last drop of our drinks. But I’m sure glad the restaurant we chose (with the hotel’s help) was within easy walking distance. Because running on very little sleep, a very large before dinner drink, and a big meal, we were literally holding each other up by the time we got back to our hotel. Jet lag, what jet lag?

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Photo – Castelvetrano green olives on an antipasto platter

 

 

ITALIAN GRILLED VEGETABLES

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When we were in Italy recently, grilled vegetables were on just about every menu. Sometimes it was just grilled zucchini, sometimes a mixture. But always the preparation was very simple; grilled with just a little olive oil slathered on before being placed on the grill. Off the grill the cooked veggies were then lightly sprinkled with salt and pepper. I personally like a little more oomph to my grilled veggies so this recipe (my take on a Giada De Laurentiis recipe) is perfect for me. (It’s still an Italian recipe since Giada was born in Rome!)

Grilled veggies are usually served with the secondi course, but since I don’t usually prepare what I consider two main courses, they are simply my veggie for that meal. (Or they make a wonderful additional to an antipasto platter.) But amazingly, one of the best dishes we tasted in Italy was prepared with just olive oil and salt.

We had made reservations at a small hotel in the mountain town of Santa Maria (about half way between the east coast and Rome on the west coast). But when we arrived we were greeted by the owner and loud, booming music. Roberto tried to explain what was going on, but finally resorted to going inside and eliciting the help of a young woman on the staff who spoke very good English. She explained that the hotel was hosting a large birthday party that evening and what we were hearing was just a taste of what was to come. Mr. C. and I looked at each other in horror, but the owner soon relieved us of our worry by calling a local B&B and booking us there for the night. (In his defense, he had called Expedia and explained the situation and Expedia had both emailed us explaining why we might want to change hotels and had also left messages on my cell phone. (I had taken neither my lap top or my cell phone along on the trip.)

So after learning that we really didn’t have to listen to crazy loud music all night, we were very relieved. The hotel owner offered to show us the way to the B&B that was just about a km away from the hotel. So we followed him and were absolutely delighted with our new accommodations. The hosts were friendly and the room was beautiful. We asked the staff for a dinner recommendation and they directed us to the nearby town of Tagliacozzo and the Osteria del Borgonovo. After driving around the little town of Tagliacozzo and not locating our restaurant, we parked along the central piazza and asked directions from three local boys. They pondered our question for a moment or two and finally came up with the general direction to take. They were charming young men and seemed thrilled to be able to help a couple of poor hapless Americans. Although we had driven by the osteria twice by this time, we almost walked by it too. Only Mr. Cs eagle eyes spotted a small and poorly illuminated sign that led down a long passageway and into the entrance of the restaurant.

The osteria looked like it had been built in a cave. No windows and only about 12 tables. Had either of us been claustrophobic, we might not even have stayed. But since we aren’t and the smells and general ambience of the room were lovely, we sat down complete with menus in hand.

That evening we both had good appetites so we each ordered a primi. Mr. C. had Tagliatelle al Ragù di Cinghiale (wild boar) and I had Ravioli al Funghi e Tartufo (thick large discs of ravioli in a creamy mushroom and truffle sauce). Absolutely divine. Since we still had a bit of room left for a little “something”, we decided to share a secondi. But before I tell you about our fabulous second course, I need to describe the restaurant in a little more detail.

grill

Every grilled dish is prepared by the chef/owner right in the dining room. The cooking surface (grate) is the entire width of the wood fireplace. As you dine you watch the grill chef prepare everything from bread for bruschetta to rabbit, sausages or thick fork tender steaks dressed only with extra virgin olive oil and salt. Well steak was the item that caught our eyes. We had not had beef since we left home, so a hunk of beast seemed just the right thing to order and share. Our only problem was in telling our nice waitress how we wanted it cooked. Finally we resorted to looking in our “Eating in Italy for Dummies” book and came up with “al sangue” rare, for which we received a hearty thumbs-up from the middle-age couple at the next table. (If we hadn’t realized we were the only non-locals in the restaurant by then, it sure would have become evident at this point!)

So we ordered and sat sipping local wine in happy anticipation of the arrival of our steak. When it was delivered I was amazed at not only the size but the quality of the beef. Then I sliced off a bite and went straight to heaven. As described, the steak was simply grilled and then lightly coated with olive oil and coarse salt. Magnificent!

So next time you grill a steak, try this simple preparation. Grill the steak to desired doneness. Let rest for a couple of minutes and finish with a small splash of good olive oil and coarse salt. And for a side dish, why not serve a lovely plate of grilled veggies?

One final note: as we were leaving I worked up the courage to go up to the chef and not only thank him for an excellent meal, but to ask him about the grill. The first thing I noticed was how much heat was generated from the fairly small fire that was burning at the back of the grill. I mentioned this to the chef and in excellent English he told me it was easier to work in front of the grill in the winter! Then he laughed and thanked us for coming to his restaurant. I assured him it was our pleasure. We walked out of that restaurant not only full and contented from yet another wonderful meal in Italy, but with a new and wonderful memory to share with our family and friends at home.

  • 1 red bell pepper, seeded and cut in strips
  • 1 yellow pepper, seeded and cut in strips
  • 1 yellow squash, sliced into 1/3-inch thick slices on the bias
  • 1 zucchini, sliced into 1/3-inch thick slices on the bias
  • 1 eggplant, sliced lengthwise into 1/2-inch-thick pieces, then cut in 3rds
  • 3 portabella mushrooms, stems and gills removed then cut into ¾-inch strips
  • 1 bunch asparagus, trimmed and cut in two
  • 1/4 c. plus 2 T. extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 4 tsp. balsamic vinegar
  • 2 garlic cloves, finely minced
  • 1 tsp. chopped fresh Italian parsley leaves
  • 1 tsp. chopped fresh basil leaves
  • 1/2 tsp. finely chopped fresh rosemary leaves

Place a grill pan over medium-high heat or bring your barbecue to medium-high heat. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus. Take the veggies off the grill and arrange on a platter.  Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herbed olive oil mixture over the grilled vegetables. Serve warm or at room temperature.

 

 

MARINATED MOZZARELLA AND ROASTED RED PEPPERS

Well if truth be told, I never had any marinated mozzarella in Italy. But I did eat as much Mozzarella di Bufala as would be considered ethical. And truly, mozzarella made from the milk of a domestic water buffalo is just about the best cheese you could ever hope to eat. In one of the restaurants we patronized, the bufala mozzarella, tomato and basil (just a small sprinkle of basil, by the way) appetizer came with two, count them two big balls of this heavenly delight. We thought we had died and gone to heaven. Each of us had our own baseball sized serving of this culinary delight. No having to steal off the other person’s plate. (Guilty as charged!) No mozzarella envy. Just two happy people savoring this Italian delicacy.

Now that I am home and Mozzarella di Bufala is not on every menu and not available at every grocery store for a reasonable price, I need to plant my feet firmly back on solid ground. The reality is that Mozzarella di Bufala and even fresh cow’s milk mozzarella are expensive ingredients. And as such they need to be purchased and eaten in moderation. That’s when I remembered this lovely appetizer recipe.

Although the recipe calls for fresh mozzarella, the combination of ingredients creates a rich flavor and mouth feel. In other words, a small portion goes a long way.

So if you too love fresh mozzarella and want to serve an absolutely divine appetizer at your next dinner party, make a batch and set it to age in your refrigerator. Then leave it alone, except to turn it periodically of course. No little taste tests here and there to make sure it’s OK. No small sample for your best friend who happened to stop by for a cup of coffee. Not even a wee taste for your favorite postal delivery lady!

Just be patient, and your reward will come from all the compliments you receive from your guests.

  • 1 lb. fresh mozzarella cheese, cut into bite sized cubes (Mozzarella di Bufala is the best)
  • 1 small jar roasted red peppers, drained and cut into bite-size pieces (not too small)
  • 2 garlic cloves, minced
  •  2 T. minced fresh rosemary
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried marjoram
  • 1/4 tsp. crushed red pepper flakes
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 3/4 c. extra virgin olive oil (or more if you want to be able to dip bread in the seasoned oil)
  • crusty Italian baguette slices

Combine all ingredients in a covered jar (except the baguette slices, of course). Turn several times to coat each mozzarella piece. Refrigerate at least 24 hours, turning several times. Serve with baguette slices or as part of an antipasto platter.

 

 

 

QUESO DIP

OK, this is not an original recipe but in my opinion is the best Queso Dip ever. I tried making Queso with expensive cheeses, fresh chilies blistered over my gas stove flame, chopped onions, finely minced garlic, etc. etc. None of them turned out worth a darn. Then one day my daughter Paula told me about Velveeta’s recipe for Queso. I demurred because of my snobbish distain for processed cheeses, but I tried it anyway. Ok – all the fancy cheese and ingredients in the world aren’t worth a pickled pig’s foot compared with this ever so easy and economical version.

So next time you want an easy appetizer, give this baby a try. I promise no one will take you to task for using processed cheese. And of course, you don’t have to announce to your guests that one of the two ingredients in your fabulous dip is Velveeta. There are just some secrets a good cook keeps to themselves. Just turn on your best Mona Lisa smile, nod your head in acknowledgement of the compliments, and become suddenly very, very busy in the kitchen putting the finishing touches on the other dishes you are preparing.

  • 1 lb. Velveeta, cut into ½-inch cubes
  • 1 (10-oz.) can RO*TEL Diced Tomatoes & Green Chilies, undrained

Mix ingredients in 2-qt. microwavable bowl. Microwave on high for 5 minutes or until Velveeta is completely melted, stirring often. Serve with assorted veggies and tortilla chips.