The {Page-Turner-Cookbook} featuring
cocktail
38 recipes
Asian shrimp with pineapple relish
Avocado dip with mint on tortilla chips
Baba ganoush
Basic hummus
Black bean and corn wontons
Blinis
Cheese tart with artichoke hearts
Cheese wafers
Coconut shrimp with sweet chili sauce
Corn bread with sun dried tomatoes
Crispy kale chips
Crispy salmon nuggets in kataifi crust
Cuchaule - saffron bread recipe
Dips for endives
Edamame hummus with spiced pita chips
Eggplant caviar
Eggplant-walnut paté
Fresh garden salsa
Fried oysters
Fried wontons
Goat cheese and sun-dried tomato toasts
Gravlax
Herb and tomato roulade
Hot mulled cider
Panisses
Parmesan and thyme crackers
Parmesan sage polenta sticks
Parsnip oven-fries with curry dipping sauce
Polenta fries
Smoked salmon mousse
Smoked salmon roll
Smoked salmon roulades
Smoked salmon spirals
Smoked salmon spread with capers
Smoked salmon wrapped in cucumber sticks
Stuffed mussels
Tamagoyaki - japanese rolled omelette
Vinaigrette for asparagus
Last page
liquid MeasuresAvocado dip with mint on tortilla chips
Baba ganoush
Basic hummus
Black bean and corn wontons
Blinis
Cheese tart with artichoke hearts
Cheese wafers
Coconut shrimp with sweet chili sauce
Corn bread with sun dried tomatoes
Crispy kale chips
Crispy salmon nuggets in kataifi crust
Cuchaule - saffron bread recipe
Dips for endives
Edamame hummus with spiced pita chips
Eggplant caviar
Eggplant-walnut paté
Fresh garden salsa
Fried oysters
Fried wontons
Goat cheese and sun-dried tomato toasts
Gravlax
Herb and tomato roulade
Hot mulled cider
Panisses
Parmesan and thyme crackers
Parmesan sage polenta sticks
Parsnip oven-fries with curry dipping sauce
Polenta fries
Smoked salmon mousse
Smoked salmon roll
Smoked salmon roulades
Smoked salmon spirals
Smoked salmon spread with capers
Smoked salmon wrapped in cucumber sticks
Stuffed mussels
Tamagoyaki - japanese rolled omelette
Vinaigrette for asparagus
Last page
non-liquid ingredients in volume converted into weight
Appetizers finger foods also known as d'oeuvres are a must for entertaining. If you want to take your bite-sized appetizer recipes a bit further, skewer those tasty bites with a toothpick so everyone can grab and go as they please.
Start your party off right with these appetizer recipes for dips, spreads that will please everyone. {Pageturner} Lunch recipes Cookbook is full of great ideas.
Asian shrimp with pineapple relish 
Serves: 6
Preparation time:15 minutes
Cooking time:10 minutes
12 large shrimp, peeled with tails left on, deveined
1/4 cup Thai chili-garlic sauce
12 egg roll wrappers, cut in half into 2 triangles
2 tablespoons water
2 teaspoons cornstarch
1 cup pineapple, cut into a small dice
1/2 red pepper, cut into a small dice
1/2 bunch fresh cilantro, chopped
1/4 cup olive oil
Juice of 1 lime
2 green onions, washed, ends removed, chopped
Asian shrimp with pineapple relish
Preparation:
Pour the oil 2 inches deep in a large pot. Heat it to 350 degrees.
Make four slits width-wise across each shrimp belly to keep the
shrimp from curling as they cook. Place the shrimp in a bowl and toss
them with the chili-garlic sauce.
Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper and seal the wrapper with a mixture of the water and the cornstarch. Set aside.
In a small skillet, combine the pineapple, red pepper, cilantro,
olive oil, lime juice and green onions. Warm over low heat.
Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
Serve with the relish.
Avocado dip with mint on tortilla chips
Serves: 6
Preparation time: 25 minutes
2 tsp (10 mL) freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp (15 mL) chopped fresh mint
¼ tsp (1 mL) salt
Dashes of hot sauce to taste
2 large ripe avocados
1 bag (230 to 300 g) tortilla chips
Avocado dip with mint on tortilla chips
Preparation:
1. In a medium bowl, stir 1/3 cup (75 mL) sour cream with juice, garlic, mint, salt and hot sauce. (If making ahead, this mixture can be covered and refrigerated for up to a day.)
2. Cut avocados in 2; remove stones. Using a knife without a sharp point, score flesh into ¼-inch (5-mm) dice right down to leathery skin. Scoop flesh out into sour cream mixture. Mix, breaking up avocado dice as little as possible. Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.
3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated. Pile mixture into a serving dish; garnish with sprigs of mint. Serve with tortilla chips.
Baba ganoush
Serves: 4
Preparation time:15 minutes
Cooking time:10
Sea salt
Olive oil (for roasting)
3 Tbsp lemon juice
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Baba ganoush
Preparation:
Preheat oven to high broil and position a rack at the top of the oven.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.
Serve with pita and/or pita chips or veggies.
Basic hummus
Serves: 6
Preparation time: 1 hour
Cooking time:40 minutes
1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)
Basic hummus
Preparation:
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 days
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and salt to taste.
Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.
Black bean and corn wontons
Serves: 16
Preparation time: 20 minutes
Cooking time:10 minutes
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream
Black bean and corn wontons
Preparation:
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4-inch by 1-inch, pressing against bottom and side.
Bake 8 to 10 minutes or until lightly golden brown. Remove from pan; cool on wire rack.
Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups.
Top each with 1/2 teaspoon sour cream.
Blinis
Serves: 14
Preparation time: 30 minutes
Cooking time:20 minutes
1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar
Blinis
Preparation:
Dissolve the yeast in the warm milk. Place the flour in a large bowl and make a well in the center. Add the milk and yeast mixture, the egg yolks and salt. Mix well together. Cover the bowl and leave to rise at room temperature until doubled in volume.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.
Cheese tart with artichoke hearts
Serves: 6
Preparation time:15 minutes
Cooking time:30 minutes
1 egg, whisked
A handful of finely chopped parsley
1 cup mozzarella cheese
1/2 cup ricotta cheese
A heaping tablespoon crème fraiche or sour cream, or cream cheese
A dozen artichoke hearts, jarred ones
1 to 2 tablespoons capers
1 Serrano pepper, thinly sliced
Lemon zest
Basil or cilantro
Salt and pepper
Shaved Parmesan
Cheese tart with artichoke hearts
Preparation:
1. Preheat the oven at 400°F or 205°C.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.
Cheese wafers
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
4 ounces unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco
1/4 teaspoon Aromat seasoning
1 cup flour
Cheese wafers
Preparation:
Preheat oven at 325 degrees. Process cheese with the flour. Add butter and spices and process until dough forms a ball. Scrape the side of bowl, and process for a few more seconds to blend.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.
Note: I also roll cylinder in ground almond.
Coconut shrimp with sweet chili sauce
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
salt and pepper
1/3 cup flour
2 eggs, lightly beaten
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
oil for frying
Sweet Chili Sauce (See recipe)
Coconut shrimp with sweet chili sauce
Preparation:
Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.
Corn bread with sun dried tomatoes
Serves: 12
Preparation time: 20 minutes
Cooking time:30 minutes
1 1/2 cups flour
1/2 cup sugar
1 tablespoon dried rubbed sage
1 tablespoon ground black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups buttermilk
1 cup chopped drained oil packed sun dried tomatoes, 1/4 cup oil reserved
1/2 cup butter, melted
4 large eggs
Corn bread with sun dried tomatoes
Preparation:
Preheat oven to 400 degrees.
Butter two 9 1/2-inch diameter deep dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
Combine buttermilk, sun dried tomatoes, reserved oil, butter, eggs and whisk to blend. Stir buttermilk mixture into dry ingredients.
Divide corn bread batter between prepared dishes. Bake corn breads until tops begin to brown and tester inserted in center comes out clean, about 30 minutes. Cool slightly.
Cut corn breads into wedges; serve warm.
Note: Corn breads can be prepared 6 hours ahead. Cool completely.
Cover with aluminum foil. Reheat covered in 350 degree oven about 10 minutes.
Crispy kale chips
Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
2 tablespoons olive oil
Sea salt, for sprinkling
Crispy kale chips
Preparation:
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet.
Bake until crisp, turning the leaves halfway through, about 30 minutes.
Toss with the olive oil and salt.
Serve as finger food.
Crispy salmon nuggets in kataifi crust
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
Crispy salmon nuggets in kataifi crust
Preparation:
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
Cuchaule - saffron bread recipe
Serves: 8
Preparation time:1 hour
Cooking time:35 minutes
80 g (2.5 oz)sugar
1 tsp salt
1 to 2 pinch saffron powder
½ cube yeast or 2 1/4 teaspoons usually for most active dry yeast single packs in the North America
60 g (2 oz) butter, melted and warm
3 deciliter of milk (3 deciliters=1 1/4 cups)
2 eggs, beaten separately
Cuchaule - saffron bread recipe
Preparation:
Dissolve the yeast in 1/2 cup warm milk and a teaspoon sugar. After 5-10 minutes, the mixture should be foamy.
Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
Add yeast to flour mixture and stir.
Add milk and warm melted butter and stir.
Add saffron and one egg and mix well.
Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
Let it rise until it doubles in volume, about 2 hours.
Put dough onto floured working surface, and shape it into two round breads.
Cover baking sheet with wax paper and place loaves on baking sheet.
Use a knife to form a criss-cross pattern on the top of each loaf.
Let dough rise a second time at room temperature for 30 to 45 minutes.
Preheat oven to 180° C. (360° F)
Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
Cool before cutting.
Dips for endives
Serves: 8
Preparation time: 20 minutes
2 ripe avocados
juice of one lemon
1/2 small red onion, diced
1 tomato, seeded and diced
salt to taste
hot pepper sauce to taste
Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.
BLUE CHEESE DIP:
1/2 pint sour cream
1/4 cup milk
1/3 cup blue cheese, crumbled
2 tablespoons red onion, finely diced
In bowl, combine all the ingredients well. Serve chilled.
SALSA:
1 jalapeno pepper, seeded and chopped
1 large clove garlic, peeled and chopped
1 red bell pepper, seeded and chopped
2 large tomatoes, peeled and finely chopped
1 cucumber, peeled and finely chopped
2 tablespoons olive oil
juice of one lemon or lime
salt and pepper to taste
cilantro or parsley for garnish.
In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
Dips for endives
Preparation:
GUACAMOLE:
Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.
BLUE CHEESE DIP:
In bowl, combine all the ingredients well. Serve chilled.
SALSA:
In bowl, combine all the ingredients well. Garnish with parsley or cilantro.
Edamame hummus with spiced pita chips
Serves: 10
Preparation time:10 minutes
1 cup silken tofu, drained
1/2 tsp. salt, plus more to taste
Pinch of white pepper, plus more to taste
1-1/2 tsp. ground cumin, plus more for garnish
3 cloves garlic, minced (about 1 Tbs.)
1/4 cup olive oil
1/3 cup fresh lemon juice, plus more to taste
See Recipe for Spiced pita chips
Edamame hummus with spiced pita chips
Preparation:
Set 1 tablespoon of the edamame aside for a garnish.
Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips
.
Eggplant caviar
Serves: 6
Preparation time: 20 minutes
Cooking time:8 minutes
2 teaspoons lemon juice
1 medium sliced onion
5 medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped fresh basil
1 envelop unflavored gelatin
1/4 cup cold water
tomato coulis or roasted red pepper coulis .
Eggplant caviar
Preparation:
Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
In a microwavable dish, combine eggplants, onion, garlic and olive oil.
Microwave on high for 6 to 8 min. or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in water. Let set for 5 minutes. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis
Eggplant-walnut paté
Serves: 4
Preparation time: 20 minutes
Cooking time:45 minutes
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste
Eggplant-walnut paté
Preparation:
Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
Fresh garden salsa
Preparation time: 15 minutes
1 small white onion, chopped
1 green onion, top included, chopped
1 to 3 jalapeno peppers, finely chopped
1/4 cup cilantro leaves, minced
Juice of lime
1/2 teaspoon salt
Fresh garden salsa
Preparation:
Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
Squeeze lime juice over the mixture and sprinkle on the salt. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes. Stir again just before serving.
Fried oysters
Serves: 6
Preparation time:15 minutes
Cooking time:4 minutes
2 eggs
1 tablespoon milk
2 cups fresh bread crumbs
1/2 teaspoon dried tarragon
1 teaspoon chopped chives
1 teaspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon ground white pepper
6 lemon wedges
Fried oysters
Preparation:
Pat the oysters dry. Beat the eggs and milk. Combine the bread crumbs, tarragon, chives and parsley. Dip the oysters in the beaten egg mixture.
Coat with bread crumbs and deep fry for 3 to 4 minutes until golden brown and crisp. Drain and serve hot with lemon wedges.
Fried wontons
Serves: 12
Preparation time: 40 minutes
Cooking time:10 minutes
1/3 pound medium shrimp, peeled, deveined, and cut into pea-size pieces (4-1/2 ounces total)
1/4 pound ground pork, fattier kind preferred, coarsely chopped to loosen
1 scallion (white and green parts), finely chopped
1/2 teaspoon plus 1/8 teaspoon cornstarch
1/4 teaspoon sugar
Scant 1/2 teaspoon salt
1 pinch of black or white pepper
48 small square wonton skins
Canola or peanut oil, for deep-frying
Sweet and Sour Sauce
Fried wontons
Preparation:
1. To make the filling, combine the shrimp, pork, scallion, cornstarch, sugar, salt, and pepper in a bowl and use chopsticks or a fork to mix well. Cover and set aside for 30 minutes before using, or refrigerate for up to a day in advance. You should have about 1 cup.
2. Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch. Fill each wonton skin with about 1 teaspoon of the filling, creating triangles or nurse's caps (see below). As you work, put the finished wontons on the prepared baking sheet. When all are made, loosely cover with a kitchen towel to prevent drying. The wontons also can be covered with plastic wrap and refrigerated for several hours; let them sit at room temperature to remove the chill before frying.
3. Put a wire rack on a baking sheet and place next to the stove. Pour oil to a depth of 1-1/2 inches into a wok, deep skillet, or 5-quart Dutch oven and heat over medium-high heat to about 325°F on a deep-fry thermometer.
4. Working in batches of 4 to 6, slide the wontons into the hot oil and fry for about 1 minute on each side, or until golden brown. Use a skimmer to transfer to the rack to drain.
5. Arrange the wontons on a platter and serve hot as finger food along with Sweet and Sour Sauce for dipping.
To shape triangles: 1) Fill the skin and wet the edges with a chopstick. 2) Fold the skin into a triangle an press firmly with your fingers to seal.
To shape nurse's caps: 1) Bring the lower edge of the filled skin up to meet the upper edge, forming a rectangle. 2) Bring together the two corners of the folded edge, overlapping slightly, and press to seal.
Goat cheese and sun-dried tomato toasts
Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried tomatoes
freshly ground black pepper
Goat cheese and sun-dried tomato toasts
Preparation:
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.
Gravlax
Serves: 12
Preparation time:20 minutes
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
2 good-size bunches fresh dill, roughly chopped, stems and all
Lemon wedges for serving
Gravlax
Preparation:
1. Fillet the salmon or have the fish-monger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
2. Toss together the salt, brown sugar, and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds—some unopened cans, for example. Refrigerate.
3. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon—on the bias and without the skin—and serve with rye bread or pumpernickel, and lemon wedges.
Herb and tomato roulade
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon chopped parsley
1 tablespoon grated Parmesan
3 eggs, separated
6 ounces softened cream cheese
2 tomatoes
to taste salt and pepper
1/4 teaspoon seasoned salt
1 teaspoon unflavored gelatin
2 tablespoons cold water
Herb and tomato roulade
Preparation:
Preheat oven to 375 degrees. Line a jelly roll pan 8-inch by 12-inch with parchment paper.
Brush with butter. Remove stems from watercress. Chop and combine with parsley, Parmesan cheese, and egg yolks.
Whisk the whites, and fold in herb mixture. Spread over entire surface of pan, and bake 10-12 minutes. Cool.
Peel off the lining paper. Transfer to a sheet of transparent paper. Peel, seed, and chop tomatoes.
Add to cream cheese. Season. Dissolve gelatin in water. Melt and combine with cream cheese mixture.
Spread over surface of roulade. Roll up like a jelly roll. Chill. Unwrap, and slice into 20 rolls.
Hot mulled cider
Serves: 8
Preparation time:5 minutes
Cooking time:25 minutes
1 orange
8 whole cloves
4 (3-inch) cinnamon sticks
15 allspice berries
1/4 teaspoon ground nutmeg
7 whole cardamom pods
2 tablespoons brown sugar
Hot mulled cider
Preparation:
Simmer the apple cider with orange and spices:
Pour the apple cider into a 3-quart saucepan, cover, turn the heat on medium-high.
While the cider is heating up, using a vegetable peeler, peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange.
Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.
Strain out the orange and spices:
Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices.
You can add a touch of apple brandy or apple Bourbon, bourbon, brandy, or rum to spike it up a bit.
Serve hot. Add a cinnamon stick to each cup if desired.
Panisses
Serves: 6
Preparation time:20 minutes
Cooking time:15 minutes
1 liter (4 cups) chicken broth
2 garlic cloves, finely chopped
oil, for frying
Salt and pepper
Fleur de sel (optional)
Panisses
Preparation:
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.
In a bowl, combine the chickpea flour with half the broth (500 mL / 2 cups) using a whisk.
In a saucepan, bring the remaining broth (2 cups / 500 mL) and garlic to a boil. Drizzle in the chickpea paste, stirring constantly with a whisk. Add salt and pepper. Simmer for 5 minutes while stirring. Spread over the prepared pan in a thin even layer. Cover and refrigerate for 2 hours or until firm to touch.
On a work surface, gently unmold the dough. Cut into 48 sticks, or into 4 strips crosswise and 12 lengthwise.
In a large skillet over medium heat, heat 1 cm (½ inch) of oil until the temperature reaches 165 ° C (325 ° F). Line a baking sheet with paper towels.
Fry about a quarter of the sticks at a time, about 6 to 8 minutes or until golden brown and crisp, turning halfway through cooking. Drain on absorbent paper. Continue with the rest of the sticks.
Eat as an aperitif with a little fleur de sel, to taste.
Parmesan and thyme crackers
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour
Parmesan and thyme crackers
Preparation:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Parmesan sage polenta sticks
Serves: 7
Preparation time: 25 minutes
Cooking time:30 minutes
1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated Parmesan cheese (about 1/4 pound)
Parmesan sage polenta sticks
Preparation:
Butter a 13- by 9-inch glass baking dish. In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal., a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat. Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated.
Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
Preheat broiler and line a baking sheet with foil. In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface.
Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter.
Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.
Parsnip oven-fries with curry dipping sauce
Serves: 4
Preparation time: 15 minutes
Cooking time:40 minutes
1 tablespoon canola oil
1 teaspoon each ground cumin and coriander
1/4 teaspoon each salt and pepper
1/2 cup low-fat plain yogurt
1/4 teaspoon curry paste
1 small green onion, minced
Parsnip oven-fries with curry dipping sauce
Preparation:
Peel parsnips; cut into 2- x 1/2-inch (5 x 1cm) sticks.
In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper. Bake on greased baking sheet in 425° F (220°C) oven, turning occasionally, for 30 to 40 minutes or until browned and tender.
In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.
Polenta fries
Serves: 4
Preparation time:10 minutes
Cooking time:30 minutes
3 ⅓ cups chicken or vegetable stock (800ml)
4 tbsp butter (60g)
½ cup freshly grated parmesan (30g)
2 sprigs fresh rosemary finely chopped
2 tsp dried oregano
½ tsp salt
Pinch of pepper
1 tbsp olive oil
Polenta fries
Preparation:
Add the stock to a medium sized pot and bring to a boil.
Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cool completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
Pre-heat the oven to 430F/220C.
Once chilled and completely set, remove the polenta from the tray and cut into fries.
Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve as a side or appetizer.
Smoked salmon mousse
Serves: 6
Preparation time: 15 minutes
1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream
Smoked salmon mousse
Preparation:
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Smoked salmon roll
Serves: 6
Preparation time: 20 minutes
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
Smoked salmon roll
Preparation:
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Smoked salmon roulades
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Smoked salmon roulades
Preparation:
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
Smoked salmon spirals
Serves: 4
Preparation time: 15 minutes
8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon tiny capers, drained
1 hot house cucumber
dill sprigs
Smoked salmon spirals
Preparation:
Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8 inch rectangle.
Mix the cream cheese with the chopped dill; spread over the surface of the smoked salmon.
Sprinkle capers over the cream cheese. Roll up the smoked salmon jelly roll style to form a cylinder. Enclose in the film wrap. Refrigerate for several hour, until the cylinder is firm. Wash the cucumber. Slice across in quarter inch slices.
Thaw salmon roll if frozen. Slice thinly, and arrange on cucumber slices. Garnish with dill sprigs.
PRESENTATION
Arrange the hors d'oeuvres on a tray. Garnish center of tray with a small bunch of fresh dill.
Smoked salmon spread with capers
Serves: 8
Preparation time: 10 minutes
6 ounces cream cheese, softened
1 teaspoon lemon juice
1 tablespoon milk
1 tablespoon capers, rinsed and drained
1/2 teaspoon seafood seasoning
Smoked salmon spread with capers
Preparation:
Combine all ingredients in a food processor. Mix until smooth. Transfer to a bowl. Cover with plastic wrap and chill. Serve with crackers or bread as an appetizer.
Smoked salmon wrapped in cucumber sticks
Serves: 6
Preparation time: 15 minutes
1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper
for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin
Smoked salmon wrapped in cucumber sticks
Preparation:
Prepare the sherry vinegar dip:
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.
Stuffed mussels
Serves: 4
Preparation time: 20 minutes
Cooking time:20 minutes
3 shallots
2 cloves of garlic
1 bunch parsley
3/4 cup butter
3/4 cup dry breadcrumbs
1 teaspoon freshly ground pepper
Parsley for garnish
Stuffed mussels
Preparation:
Sort, scrape, wash the mussels, discarding any that do not close.
Steam them in a cup of water, in a large kettle. Drain mussels. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
Peel and finely chop shallots and garlic. Chop the parsley.
Cut the butter into small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and pepper.
Fill each mussel with the stuffing.
Arrange in a baking dish, and broil until brown. Garnish with parsley and serve at once.
Tamagoyaki - japanese rolled omelette
Serves: 6
Preparation time:15 minutes
Cooking time:10 minutes
2 Tbsp. cooking oil (vegetable or canola)
1½ sheet nori (optional)
1" (2.5 cm) green part of daikon radish (it's sweeter than white part)
Soy sauce
Seasonings
3 Tbsp. dashi (Use Kombu Dashi for vegetarian)
2 tsp. sugar
1 tsp. soy sauce
1 tsp. mirin
2 pinches of salt
Tamagoyaki - japanese rolled omelette
Preparation:
Using a Round Frying Pan
Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan.
Put a little bit of egg mixture to see if the pan is hot. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan,
tilting to cover the bottom of the pan.
Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top,
start rolling into a log shape from one side to the other. Here I put half sheet of nori and then rolled (optional).
Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
When the new layer of egg has set and still soft on top, start rolling from one side to the other. This is optional but I put another layer of nori sheet before rolling.
Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Then pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
When the new layer of egg has set and still soft on top, start rolling from one side to the other. I put another sheet of nori here before rolling. Continue until all the egg mixture is finished.
Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
To serve
Slice the omelette into ½" (1 cm) pieces.
Peel and grate daikon. Gently squeeze water out. Serve Tamagoyaki with grated daikon and pour soy sauce over daikon.
Vinaigrette for asparagus
Serves: 6
Preparation time: 10 minutes
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Vinaigrette for asparagus
Preparation:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens.
Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
|
Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale. Weight of specific 'ingredients in grams |
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |