Category Archives: Appetizers

Roasted Tomato and Fennel Soup

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I like to make this dairy free, vegetarian soup when tomatoes are at their peak ripeness, end of summer. Look for large, meaty plum tomatoes, ideally. Caramelizing the tomato, fennel and shallot amplifies their sweetness, creating many layers of fantastic flavor. I like to serve this garnished with a slice of toasted baguette spread with creamy goat cheese

  • 2TBS + 1 Tsp extra virgin olive oil
  • 2 large shallots, peeled, trimmed and halved
  • 8 Large plum tomatoes, trimmed and halved
  • 1 Fennel Bulb, trimmed and cut into quarters, reserving the dark green leafy fronds, finely chopped
  • 1 large carrot, peeled, trimmed and chopped
  • Salt and freshly ground black pepper to taste
  1. Pre heat oven to 400°F
  2. Toss tomatoes, fennel and shallot with 2 TBS of oil and spread onto a non-stick sheet pan.  Place tomatoes cut side up.  Season liberally with salt and black pepper.
  3. Place pan in hot oven and cook for about 30 minutes, until vegetables start to sizzle and caramelize, looking browned.  Remove pan from oven.
  4.  While vegetables are cooking in the oven, heat remaining oil in a stock pot on medium heat. Sauté carrots sprinkled with 2 TBS of the reserved fennel fronds, stirring often for about 5 minutes until wilted and softened.
  5. Add the contents of the sheet pan, including all of the accumulated juices to the pot with the carrots. Add 4 cups of water, salt and pepper to taste to the pot.
  6. Simmer the pot on medium for 10 minutes, stirring often and taste for seasoning.
  7. Transfer contents of pot to a blender, carefully.   You may have to do this in 2 or 3 batches; blend all ingredients very well and transfer mixture to a clean pot. 
  8. Re-heat and serve immediately or allow to cool, refrigerating and serving the next day reheated.
Serves 6
Note:   Be extra careful when blending hot ingredients in a blender to allow some hot air to escape while blending ingredients, by slightly moving lid to a side position or removing the center plastic part of the lid and covering with a towel so the ingredients don’t splatter.  Neglecting this step can cause a hot explosion.
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Warm Goat Cheese Salad with Sherry Vinaigrette

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Crispy and creamy at the same time, this warm goat cheese disc served with fresh greens and the nutty flavored sherry vinaigrette is a perfect combination of textures and flavors


  • ½ Cup unseasoned fresh bread crumbs
  • 2 small logs chevre type mild goat cheese
  • 1 egg, beaten
  • 6 small handfuls of baby salad greens
  • 1 bunch fresh chives, chopped
  • 6 teaspoons sherry mustard vinaigrette

 

  1. Place bread crumbs on a large dinner plate.
  2. Slice cheese into cylinders ¾” each with a knife which has been warmed in hot water and thoroughly dried (this will aid in slicing the soft cheese).
  3. Dip each slice of cheese into the beaten egg and then roll gently in the bread crumbs .  Place crumbed cheese slices onto a cookie sheet lined with foil and chill for 1 hour.  (can be prepared up to 4 hours ahead). (Make as many cheese discs as servings you are preparing)
  4. Preheat oven to 375 degrees.
  5. Bake cheese slices in preheated oven for 10 – 15 minutes or until lightly browned.  While cheese is baking, toss salad greens well with vinaigrette and divide evenly onto 4 plates.  Top each salad with a slice of warm cheese, sprinkle with chives and serve.
Sherry Mustard Vinaigrette
  • 1 clove fresh garlic peeled & mashed to a paste or pressed
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 1 teaspoon smooth french dijon mustard
  • 3 tablespoons sherry wine vinegar
  • ¾ cup extra virgin olive oil
  • Freshly chopped herbs (parsley, chives, mint)
  1. In a mixing bowl, mix garlic & salt w/ a small whisk until well combined.
  2. Add mustard and vinegar combining well.
  3. Slowly whisk in olive oil to emulsify dressing.
  4. Taste for seasoning and add herbs.

 

Serves 6

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Arugula Salad with Shaved Parmigiano Cheese and Lemon Vinaigrette

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  • I love the simplicity of this earthy salad, the combination of peppery arugula, nutty Parmigiano cheese and bright lemon citrus are perfect together

    I love the simplicity of this earthy salad, the combination of peppery arugula, nutty Parmigiano cheese and bright lemon citrus are perfect together

 

  1. Make the vinaigrette by combining the lemon juice with the salt and pepper in the bottom of your salad bowl.
  2. Add the oil mixing well with a fork or a whisk to combine.
  3. Add the arugula to the bowl with the vinaigrette, toss well to dress the greens and then add the shaved strips of cheese to the greens and toss gently.
  4. Serve immediately.

Serves 4

 

 

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Black Bean Dip

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Black beans make a dramatic, dark colored dip that pops with flavor from lime, jalapeno and cilantro.  Make this a day or two ahead of your party and bring to room temperature prior to serving

  • 2-15 oz. cans black beans, rinsed and drained
  • 2 TBS extra virgin olive oil, plus additional for drizzling
  • 1 clove garlic, smashed, peeled & chopped
  • 1 small red onion, peeled and diced finely
  • 1 small red pepper, seeded and diced finely
  • Minced, seeded Jalapeno pepper, to taste (optional)
  • 1 tsp cumin
  • Juice of 2 limes
  • 1 TBS sherry vinegar
  • 2 tsp Kosher salt to taste
  • 2 TBS chopped fresh cilantro (optional)
  • 2-3 TBS cold water

 

  1. Heat olive oil in a non-stick pan on medium high heat.  Sauté garlic, onion and pepper(s) with cumin, until translucent.
  2. Transfer sautéed vegetables to a food processor fitted with the steel blade along with black beans, lime juice, sherry vinegar and salt.  Process until smooth, tasting for seasoning.
  3. For a Summer, no cook version, add vegetables raw to beans before processing.
  4. Add water to thin and additional salt, if necessary.
  5. Transfer to a bowl, drizzle w/ oil and garnish with cilantro.
  6. Serve warm or at room temperature, with tortilla chips and/or crudités as a dip.

 

 

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Scallop Ceviche with Orange, Mango and Mint

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Delicate and flavorful, this preparation is the perfect treatment for ultra fresh, diver scallops

Delicate and flavorful, this preparation is the perfect treatment for ultra fresh, diver scallops

  • 6 Large sushi quality sea scallops (specify diver, dry if available)
  • 2 Limes, juiced
  • 1 Juice orange, juiced
  • ½ Ripe mango, peeled and diced in very small dice
  • 1 TBS finely minced scallion
  • ½ Jalapeno, finely minced to taste
  • 3 Fresh mint leaves, sliced in julienne
  • Sea salt to taste
  • Salmon Caviar for garnish (optional)

 

  1. Using a large chefs knife, slice scallops horizontally into 4 even slices.
  2. Transfer scallop slices to a large shallow platter with sides or a flat, shallow plastic Tupperware tub. Cover scallops and refrigerate while preparing marinating ingredients.
  3. In a medium sized bowl, combine lime juice, orange juice, mango, scallion, jalapeno and salt to taste.
  4. Pour marinating sauce mixture over scallops, almost covering them and refrigerate for 1 – 3 hours.
  5. Remove scallops from marinating liquid, reserving liquid. Arrange scallops on a serving platter and garnish with some of the marinating liquid and mango to moisten, salt to taste, and julienned mint.  Garnish platter with optional salmon caviar.  Serve immediately.
Serves 4
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Artichoke Bruschetta

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Baguette slices lightly toasted with garlic and topped with pan seared artichoke hearts, olive oil and mint reminds me of a small dish I once had at a wine bar in Rome. This is the perfect last minute snack when friends drop by for a glass of wine.

Baguette slices lightly toasted with garlic and topped with pan seared artichoke hearts, olive oil and mint reminds me of a small dish I once had at a wine bar in Rome. This is the perfect last minute snack when friends drop by for a glass of wine.

  • 1 small baguette, sliced thinly into about ¾’’ slices
  • 4 tbs extra virgin olive oil
  • 2 garlic cloves, peeled, 1 chopped finely, 1 left whole
  • 1 can of quartered artichoke hearts, drained well
  • Salt and freshly ground black pepper to taste
  • 1 tbs fresh mint leaves, chopped finely
  • 1 cup freshly grated parmigiano cheese, grated on a rasp or microplane grater

 

  1. Spread drained artichokes on a clean kitchen towel and blot with paper towels to dry as thoroughly as possible.
  2. Heat a stainless steel sauté pan on medium heat with 2 tbs of olive oil until oil is hot and shimmering, but not smoking.
  3. Carefully place the artichokes in the hot pan and season with salt + pepper.  Allow artichokes to brown before turning, cooking until they are colored, brown + crisp looking. Add chopped garlic clove , stirring constantly so that garlic does not burn, but softens.  Allow artichoke mixture to cool.  When cool enough to touch, roughly chop the artichoke hearts on a cutting board and transfer to a bowl .
  4. Add half of cheese to chopped artichokes reserving balance for garnish and taste for seasoning, adjust if necessary and sprinkle with mint, reserving a small bit for garnish, stirring to combine.
  5. Place bread slices on a sheet pan lined with foil. Using a silicone brush, lightly brush bread with 1 tbs of olive oil. Toast bread slices until lightly browned and toasted or alternately, grill bread slices until golden brown with grill marks on the grill.
  6. Allow bread to cool until you can lift a slice without burning your fingers and then rub each slice of toasted bread with the peeled whole  garlic clove.
  7. Top each toast with a teaspoon of artichoke mixture, drizzle with olive oil and garnish with cheese and more mint.
  8. Serve immediately.  The artichoke mixture can be prepared earlier in the day and reserved covered on the counter top, assembling the toasts when ready to serve.

 

Makes approx 18 toasts

 

 

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Green Pea Soup with Mint

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Bright emerald green and bursting with clean, fresh mint flavor, this soup is so simple and like a breath of new spring air. Serve it warm on a chilly night or icy cold as a warm weather lunch.

Bright emerald green and bursting with clean, fresh mint flavor, this soup is so simple and like a breath of new spring air. Serve it warm on a chilly night or icy cold as a warm weather lunch.

 

  • 1 tbs vegetable oil
  • 2 scallions, trimmed and chopped
  • 1 small bag of frozen baby peas
  • 12 fresh mint leaves
  • 3 cups of water
  • Salt and freshly ground black pepper to taste
  • 3 tbs Crème Fraîche stirred together with salt to taste (for garnish)
  1. Heat oil in medium sized pot on medium heat.
  2. Sauté scallions, seasoning with salt and pepper, stirring often for several minutes.
  3. Add peas, mint, water, salt and pepper to taste.  Bring to a simmer and cook for 10 minutes, or until peas are cooked but till bright green.
  4. Remove from heat and allow to cool for 10 minutes.
  5. Carefully transfer mixture to a blender.  Blend carefully, allowing steam to escape, stirring and scraping blender container as necessary.
  6. Continue to blend until all ingredients are well pureed.  Add some additional water if necessary to thin the soup.
  7. Taste for seasoning, adding additional salt and pepper to taste.
  8. Serve immediately or allow cool, refrigerating and serving the next day.
  9. Garnish each serving of soup with a dollop of Crème Fraîche.

 

Note: Be extra careful when blending hot ingredients in a blender to allow some hot air to escape while blending ingredients, by slightly moving lid to a side position or removing the center plastic part of the lid and covering with a towel so the ingredients don’t splatter.  Neglecting this step can cause a hot explosion.

 

Serves 4

photo by Kristi Senat

 

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