appetizers recipes
Moutabal is a Middle Eastern and more precisely a Levantine appetizer (Eastern Mediterranean and Western Asian region), made with roasted smoky eggplants, lemon juice, garlic, tahini, yogurt salt & pepper and nothing else ! I’ve tested different ratios of ingredients and have concluded that LESS IS MORE and I’ll explain...
… Because most of us have been doing it backwards and wrong and for sooooo long ! I’ve always known how to approximately make taramosalata dip, also known as “tarama” which should be a pale, creamy and almost mousse-like preparation of salt-cured fish roe, soaked bread, olive oil, lemon juice and some onion and my very...
A dip made with fresh bread & fresh herbs, not to be enjoyed with other starches like breads nor chips nor crackers but rather with more summery preparations like fresh or grilled vegetables as well as grilled meats, fish and seafood too. I often will simultaneously buy lots of small “bouquets” of fresh herbs at the market and...
It’s an easier and simpler method to make this Greek LAGANA flatbread (quite similar to an Italian focaccia) that is both moist and airy on the inside and crunchy on the outside and much tastier than a traditional version too ! Why ? Let me explain … It’s a question of the dough hydration (or the ratio of the liquid...
When it comes to organizing PICNICS, “rumor” has it that some people pretend to be too busy to organize them and yet always agree to attend them when organized by others and as long as they don’t have to do any of the heavy lifting (carrying, transporting, delivering) and then they’ll bring a little something of course as a...
Some people love CANNED SARDINES and some people hate them, even if they often appreciate their tinier anchovy cousins. And how about using sardines as a filling for puff-pastry appetizers, combined with pickled red onions, preserved lemon, capers, pickled green peppercorns and black olives and a few fresh herbs ? The combination...
This is the simplest recipe that I’ve ever had the opportunity to prepare. The simple association of garlic, lemon juice, olive oil and salt which is TOUM, is a Mediterranean’s dream and the result is often almost as white as snow, but not for my reinterpreted version. It’s more intense and darker. But why ? Even though...
I hadn’t realized that I had never shown you all how to make the simplest of all Greek-style cheese pies or called “TIROPITA” when large and then sliced into squares or smaller turnovers called “TIROPITAKIA” when shaped or folded into small triangles to become 2-bites appetizers ! Of course I’ve shown you...
It’s a wonderfully delicious dough and it’s more interesting if you make 6 DIFFERENT MINI-PIZZAS. The toppings can be a variety of thicker spreads (instead of thinner sauces), like red tomato, green pepper, white mushroom, purple eggplant and black olive preserves called caviars, “confits”, tapenades or just spreads,...
For all of you ECOLOGICALLY-MINDED & ENVIRONMENTALLY-FRIENDLY BRAVE KITCHEN WARRIORS & WIZARDS & WHATNOTSwho wondered what to do with leftover sourdough starter batter (because for 150 grams of created sourdough starter, you’re supposed to discard over 1 kg of flour and water mixture), well here’s how to avoid tossing...
An easy recipe that combines puff-pastry cases, to be filled with your poultry leftovers from any holiday meal and a home-made béchamel sauce, to become an impressive starter to a meal or to be served by two VOL-AU-VENT per guest with a salad as a main meal. This version combines poultry, regular or wild mushrooms, some extras for...
It’s getting colder out there, folks are still staying home a lot and inviting friends over more often and hummus is often served, being one of the most popular Mediterranean and Middle Eastern appetizer and accompaniment around the world today … Here’s a better way to make it and an easier way to remember how to make...
Just like PILLOWS and INFLATED MATTRESSES ! What interesting puff-pastry architectures indeed ! Originally, the “vol-au-vent” culinary term signified “windblown”, to describe the hollow, light and airy puff-pastry cases or patty cases, prepared and pre-baked, to be later filled with sweet and/or savory fillings, most often...
A 'traditional' TZATZIKI should be denser, drier (thus less wet and runny, so-to-speak) and more concentrated in texture (thus chunkier) and in flavor (especially if made with goat’s milk and/or sheep’s milk yogurt too) and the ultimate texture test is that a spoon placed upright in its center, should be able to remain...
SATURDAYS. I’ve always loved this day, even when we were kids and had to go to Greek School one weekend day per week, after five weekdays in “regular” French & English school in Montreal. Before my parents got a car, we’d take the bus and subway with my father, back to our old neighborhood in Mount-Royal (which...