appetizers recipes

mexican-mediterranean guacamole
mexican-mediterranean guacamole

KEEP IT GREEN ! . . . And I’m not only talking about guacamole. Like many foods, the best food is the food you like and the way you like it and not always the way it’s supposed to be . . . I guess you can see where I’m going with this. Many years ago (about ten or fifteen), the authentic and very Mexican version...

03.06.2017
salty & seedy sourdough breadsticks
salty & seedy sourdough breadsticks

"So this is what happens when you start off making a 24-hour rise sourdough-style (my fake version without a starter) pizza dough for 2 pizzas. And then your schedule changes and you’re called in to work on a last-minute 3-day assignment and you’re too busy and you finish work late and you haven’t had time to take care of...

02.12.2016
stuffed spanish mussels ‘a la vinagreta’
stuffed spanish mussels ‘a la vinagreta’

A SERIES OF SCORCHINGLY HOT DAYS !!! . . .  and this is one of Angel’s hot weather / summer holiday / childhood  memory / favorite REFRESHING tapas dishes : extra large cooked Spanish mussels, served on the half-shell and covered with a cool ‘a la vinagreta’ mixture which is a combination of very finely diced...

26.08.2016
kadaifi-wrapped prawns with fresh herbs, ginger and pineapple dipping sauce
kadaifi-wrapped prawns with fresh herbs, ginger and pineapple dipping sauce

This is not a summer BARBECUE recipe. It's an end of spring (waiting for the summer) recipe for a DEEP-FRYER on a BALCONY or TERRACE, with an extension cord ... (a bit like trying to pretend it was already warm & beautiful outside and we absolutely could & should cook outside) ... Well, you understand that I’m a...

30.05.2016
peelings & skins chips
peelings & skins chips

What do you mean by : “WHY AM I BOTHERING YOU AGAIN THIS WEEK” ??? & WHY, WY, Y are we THROWING AWAY our VEGETABLE PEELINGS and SKINS ?!? … because we are wasteful & dumb creatures or perhaps just didn’t know any better … we may be forgiven (if we change our ways now). As I was recently...

11.03.2016
new year’s day seafood spread
new year’s day seafood spread

**** HAPPY-HEALTHY-HYSTERICAL  2017 . . .  :) * I’m sure your New Year’s Eve seafood platter was delicious, which is quite typical to eat in France on December 31st. ** I’m quite sure everyone didn’t eat everything because they were too busy drinking and merry-making. *** I’m really sure you have...

01.01.2017
herb & cheese stuffed hot peppers – thanks mr. m.o.
herb & cheese stuffed hot peppers – thanks mr. m.o.

*My building caretaker or ‘concierge’ (as we say here in France) and also my dear gardening buddy (Mr. M.O.) came back from a short trip to Algeria 1 month ago with a suitcase stuffed with fruits & vegetables (it’s not the first time nor the last time, he always does that) . . . I think you’ve seen many of the...

04.11.2016
ktipiti - roasted red pepper & feta dip
ktipiti - roasted red pepper & feta dip

Like eating a "ray of warm SUNSHINE", whipped up with the damp earthy cool of a mountainside village and its pastures grazed by sheep. KTIPITI means ‘whipped’ or ‘beaten’ in greek . . .  It’s a summer dip (or spread) with only 2 basic ingredients, roasted red peppers and feta cheese (let’s save...

19.08.2016
mushroom & gruyere cheese appetizers
mushroom & gruyere cheese appetizers

RAIN, RAIN, and again more RAIN ! . . .  If it was sunny, I’d be sharing recipes about barbecues, planchas, grilled sausages, roasted vegetables & meats & seafood, fruity pies & desserts, condiments for hotdogs and hamburgers and all that picnic stuff … but it hasn’t stopped raining for weeks...

23.05.2016
scallion hummus
scallion hummus

I like my hummus CHUNKIER (not too smooth & silky) and I NEVER ADD WATER … and of course it has to have lots of lemon, garlic, cumin and SCALLIONS. Is it truly a “hummus” ? It doesn’t matter, it’s how we like it ! If I hadn’t prepared and served this version of hummus several times in the past 2 weeks, I...

30.01.2016
7-days home-cured & dried duck breast & pork filet mignon
7-days home-cured & dried duck breast & pork filet mignon

HOME CURED MEATS in 7/8 DAYS : dry-curing & wet-curing (or brining) & “biltonging” too. Salt, sugar, water, vinegar, herbs, spices and other stuff (depending on the chosen method(s) !!! At first, the idea is quite SCARY & DAUNTING … but not because it’s difficult but only because you start...

10.12.2016
scarpaccia thin savory crustless tart & how to use your leftovers
scarpaccia thin savory crustless tart & how to use your leftovers

THIS WEEKEND (my darlings), YOU ARE CLEANING OUT YOUR FRIDGE . . . otherwise, just keep on walking, nothing GLAMOROUS to see here ! Cooking a lot means a lot of leftovers tucked away in your refrigerator : half-used opened tins, bits & pieces of smaller stuff and of course larger partly-used stuff, not to mention the fresh herbs slowly...

29.09.2016
“so nice” panisse sticks
“so nice” panisse sticks

STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT !  STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! … sorry, but I needed to get that out of my system. Terrible and tragic and unforgiveable things...

17.07.2016
april fool’s day salt-cured sardines
april fool’s day salt-cured sardines

"Are you a genuine APRIL DAY FOOL if you make your own sardines at home ... or just TOTALLY-BANANAS-CRAZY !?" Well, I’m not so sure. I made a small batch, starting with 1 kg of fresh sardines, cleaning them, salt-curing them for several days, then storing them in olive oil. The first time I tried this, I realized that...

01.04.2016
savory puff pastry pinwheel appetizers
savory puff pastry pinwheel appetizers

Let’s start at the very beginning, A very good place to start, When you read you begin with A-B-C, When you sing you begin with Do-Re-Mi, Dough- (yeah, it's funny) -Re-Mi, The first 3 ingredients just happen to be, Flour, Butter, Water … Flour-Butter-Water-Puff-Pastryyyyy !  …...

12.01.2016