Most people think of hummus made with chickpeas, but this version using chestnuts is equally delicious! INGREDIENTS: 10 oz roasted chestnuts 1/2 cup tahini paste 1 large garlic clove 1/2-1 cup water Juice of 1 lemon 1/2 teaspoon cumin 1/4 cup extra virgin olive oil Kosher salt and pepper, to taste Pita chips METHOD: Place...Read More
Somewhere between an appetizer and a dessert, cheese date balls are delicious served with sherry, port, or dessert wine. INGREDIENTS: 1 8 oz. package cream cheese, slightly softened 1 tablespoon milk 1/2 cup finely chopped dates 1/2 cup finely chopped walnuts Extra finely chopped nuts for rolling METHOD: In a food processor mixing bowl, mix...Read More
Serve candied pecans with a festive wine for a holiday appetizer or sprinkle a few into salads. For a delightful homemade gift, make up a few batches and place them in airtight jars. INGREDIENTS: 1/2 cup powdered sugar 3/4 teaspoon kosher salt 1/2 teaspoon cayenne pepper 4 teaspoons water 2 cups pecans METHOD: Preheat the...Read More
This is a brightly colored and flavorful shrimp cocktail that uses an autumnal fruit salsa instead of standard cocktail sauce. The jewel-like colors make it perfect for holiday tables, and the bright flavors go well with celebratory champagne. If you want to really pull out the stops, substitute or add chunks of cooked and chilled...Read More
Succulent wine-poached pears stuffed with a creamy blue cheese filling are equally delicious as a first course or sophisticated dessert. Poached pears also make a sublime addition to a weekend brunch menu. INGREDIENTS: For Poached Pears: 1 cup granulated sugar 1 cup water 1 vanilla bean, split, scraped 1 sprig fresh rosemary Rind of 1...Read More
Here is my version of this Lebanese eggplant dish. The tricks are to use a good qualityolive oil, fresh eggplant so the dish is not bitter, and grill the eggplant for a nice charred, smokey flavor. If you can’t grill use the broiler, but lower the rack so the eggplant has time to take on...Read More
As a regular customer at the Aptos Farmers Market, Nadine Frush can be spotted there almost every week carrying bags full of fresh produce from her favorite farmers. She also happens to be French and a wonderful cook — no surprise there! Garlic aioli is one of her signature condiments that she keeps on hand....Read More
There are many variations of this favorite party appetizer, but this version is simple and easy to make ahead. One recipe makes enough for a large crowd. INGREDIENTS: Cream Cheese layer: 1 lb. cream cheese, room temperature 1 lb. unsalted butter, room temperature Pesto Filling: 2 1/2 cups lightly packed fresh basil leaves 5 ounces...Read More
No meat in this carpaccio, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed-blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this...Read More
Before “Ranch” dressing, there was Green Goddess dressing, served originally at the Palace Hotel in San Francisco in the 1920s. This herbal vintage dressing has made a modern comeback on menus in finer restaurants. Some newer versions use Greek yogurt in place of sour cream — feel free to experiment. But, don’t leave out the...Read More
