Strawberry Balsamic Bruschetta is great looking and a perfect start of your dinner.
Strawberry Balsamic Bruschetta
Strawberry Balsamic Bruschetta is great recipe using fresh strawberry along with other ingredients. It increases appetite. fresh colors make it even more delicious and pleasing to the eye.
2 cups washed, hulled and diced fresh strawberries
1/4 cup washed, roughly chopped and tightly packed fresh basil leaves
2 tbsp finely minced shallots
1/2 tbsp granulated sugar
1 1/2 tsp balsamic vinegar
1 tsp light flavored olive oil
1/8 tsp sea salt
3 oz cream cheese at room temperature
12 slices crusty French bread, sliced at an angle about 1/2 inch thick
Place strawberries in a glass bowl.
Rinse the basil thoroughly.
Fold basil and into the strawberries.
Add in the balsamic vinegar, oil, shallots, sugar and sea salt.
Fold all of the ingredients together.
Cover with plastic wrap and allow to rest at room temperature for a minimum of 30 minutes.
If desired, lightly toast the slices just until the top of the bread is slightly crispy, but not hard.
Allow the bread to cool for 5 minutes.
Spread approximately 1/2 tablespoon of softened cream cheese evenly over the top of each crostini.
Top with a heaping tablespoon of the strawberry bruschetta and serve immediately.
Carrot Potato Latkes
Carrot Potato Latkes is a great recipe that can be used a side dish, and few ingredients can be increased or decreased according to taste.
3/4 pound carrots (4 medium)
1 1/2 pounds russet (baking) potatoes (about 3)
1 large onion
2 tablespoon fresh lemon juice
2/3 cup all purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
Preheat oven to 250°F with rack in upper and lower thirds.
Place 1 or 2 cooling racks on top of a large rimmed sheet pan with metal cooling rack(s).
Peel carrots and coarsely shred in a food processor fitted with medium shredding disk (or coarsely grate into a bowl using large teardrop-shaped holes on a box grater).
Repeat with potatoes and onion.
Add lemon juice and toss to coat.
Transfer mixture to a kitchen towel (not terry cloth) and enclose in towel, then wring out as much liquid as possible.
Wipe bowl clean, then return vegetables to bowl and stir in flour, eggs, and 1 teaspoon salt until just combined.
Heat oil in a large 12-inch nonstick skillet over medium-high heat until it shimmers. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten lightly to a 3-inch diameter with a heatproof spatula.
Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes. (If latkes brown too quickly, reduce heat.)
Turn over and fry until golden on other side, about 3 minutes more.
Transfer to paper towels to drain briefly, then transfer to a metal rack set on sheet pan in oven to keep warm.
Make more latkes in same manner.
Carrot-Ginger Soup with Chile Butter and Roasted Peanuts is very healthy, full of nutrients soup that can be made even more rich by adding more butter.
Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
1 hour 10 mins
Carrot-Ginger Soup with Chile Butter and Roasted Peanuts is very nice and healthy soup that can be used as a main or side dish.
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons finely chopped green onions (white and green parts only)
1/4 teaspoon dried crushed red pepper
2 tablespoons (1/4 stick) butter
1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
1 1/4 cups chopped onion
1 5-ounce white-skinned potato, peeled, chopped
2 1/2 tablespoons minced peeled fresh ginger
5 cups (or more) vegetable broth or chicken broth
6 tablespoons unsalted roasted peanuts, finely chopped
For chile butter:
Mix all ingredients in small bowl. Cover and chill.
Bring to room temperature before using.
Melt 2 tablespoons butter in large pot over medium-high heat.
Add carrots, onion, potato, and ginger; sprinkle with salt and sauté until vegetables are slightly softened but not brown, stirring often, about 10 minutes.
Add 5 cups broth; bring to boil.
Reduce heat and simmer until vegetables are soft, about 20 minutes.
Cool slightly, then puree in batches in blender until smooth.
Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup. Bring to simmer.
Season with salt and black pepper.
Ladle soup into bowls.
Top with small spoonful of chile butter; sprinkle with nuts.
Tomato, Mozzarella & Thai Basil Crostini can be used as an appetizer but more interesting is to use it as a side dish that can make your dinner even more lavish.
Tomato, Mozzarella & Thai Basil Crostini
Tomato, Mozzarella & Thai Basil Crostini is easy to make quick recipe of combining few ingredients and make delicious side dish for your meal.
12 slices seven-grain or sesame bread
1/2 garlic clove
2 cups (about 10 ounces) halved cherry or grape tomatoes
1 small shallot, minced
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
Sea salt and freshly ground black pepper
Sliced fresh mozzarella
Thai basil leaves
Grill bread slices and rub with garlic clove.
In a bowl, combine tomatoes, shallot, sesame oil, and rice vinegar.
Season with sea salt and pepper; let sit for 15 minutes.
Put sliced fresh mozzarella on toasts.
Spoon tomato mixture over mozzarella and garnish with Thai basil leaves.
Season with sea salt and pepper.
Shrimp Bisque is a great recipe that you can enjoy with your guests.
1 hour 15 mins
Shrimp Bisque is a very nice recipe , although it takes some time but that time is compensated by its taste on completion.
4 tablespoons (1/2 stick) unsalted butter, divided
1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved
2 bay leaves, divided
2 carrots, peeled, chopped
2 celery stalks, chopped
1 medium onion, chopped
1/2 cup brandy
1/4 cup long-grain white rice
2 tablespoons tomato paste
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1/4 teaspoon (or more) cayenne pepper
Kosher salt and freshly ground black pepper
1/2 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh chives
Melt 1 tablespoon butter in a large heavy pot over medium-high heat.
Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes.
Add 1 bay leaf and 8 cups water.
Simmer uncovered for 25 minutes.
Set a fine-mesh strainer over a large bowl.
Strain, discarding solids.
DO AHEAD: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.
Melt 1 tablespoon butter in a large heavy pot over medium heat.
Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate.
Add remaining 2 tablespoons butter to same pot.
Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
Remove pot from heat; add brandy.
Return pot to heat and stir until almost evaporated, 2-3 minutes.
Add rice and tomato paste; stir for 1 minute.
Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes.
Season with salt and pepper.
Reserve 4 shrimp for garnish and stir remaining shrimp into bisque.
Remove parsley, thyme, and bay leaf.
Working in batches, purée bisque in a blender until smooth.
Pour through a finemesh strainer set over a clean pot.
Discard solids in strainer.
Stir in cream and reheat bisque over medium heat.
Add lemon juice.
Season to taste with salt, pepper, and more cayenne, if desired.
Mince reserved shrimp and mix with chives in a small bowl.
Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls.
Ladle bisque around garnish and serve.
Smoked Trout, Crème Fraîche & Pickled Onion is a delicious and healthy way of cooking trout.
Smoked Trout, Crème Fraîche & Pickled Onion
1 hour 15 mins
Smoked Trout, Crème Fraîche & Pickled Onion is delicious and healthy recipe because it includes white meat which is pretty good for health
1/4 cup thinly sliced red onions
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 cup hot water
12 slices pumpernickel bread
1 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper
1/2 cup crème fraîche
12 ounces smoked trout
Chervil or dill
Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
Grill bread slices.
Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
Spoon crème fraîche mixture onto toasts.
Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
Garnish with chervil or dill.
Shrimp Boil is a good recipe for sea food lovers.
1 hour 15 mins
Shrimp Boil is a recipe for sea food lovers. It has great taste and nutritional importance.
2 onions, halved crosswise
1 head of garlic, halved crosswise
5 whole cloves
3 bay leaves
2 tablespoons kosher salt
1 tablespoon coriander seeds
4 teaspoons yellow mustard seeds
2 teaspoons dill seeds
2 teaspoons whole allspice
1 teaspoon black peppercorns
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1 lemon, halved
5 dashes (or more) hot pepper sauce, preferably Crystal
1 1/2 pounds unpeeled large shrimp (about 30)
Combine first 12 ingredients and 8 cups water in a large pot; bring to a boil.
Reduce heat to medium and simmer 20 minutes.
Squeeze in juice from lemon; add lemon to pot.
Add hot sauce and shrimp. Simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
Turn off heat, add 4 cups ice cubes, and steep for 5 minutes.
Remove shrimp with a slotted spoon and place on a newspaper-lined baking sheet. Serve with additional hot sauce, if desired.
Peas, Mint & Parmesan Crostini is simple ,easy and quick to make Recipe.
Peas, Mint & Parmesan Crostini
Peas, Mint & Parmesan Crostini is simple and easy to make appetizer.
12 slices of baguette bread
1/2 garlic clove
1 cup fresh or frozen peas, thawed
2 tablespoons extra-virgin olive oil
A few drops of balsamic vinegar
Grill 12 slices bread and rub with garlic clove.
Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
Drain peas; transfer to a bowl.
Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.
Spread about 1 tablespoon mixture over each toast.
Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.
Bacon Garlic Bread is simple and easy to make starter.
Bacon Garlic Bread can be used as an Appetizer. It has great nutritional value.
1/3 cup butter, softened
1/3 cup mayonnaise
4 bacon strips, cooked and crumbled
5 garlic cloves, minced
1 loaf (1 pound) French bread, halved lengthwise
1 cup (4 ounces) shredded Italian cheese blend
In a small bowl, combine the butter, mayonnaise, bacon and garlic.
Spread over cut sides of bread; reassemble loaf.
Wrap in a large piece of heavy-duty foil (about 36 in. x 18 in.); seal tightly.
Grill, covered, over medium heat for 4-5 minutes on each side.
Unwrap and separate bread halves.
Sprinkle with cheese.
Grill 5 minutes longer or until cheese is melted.
Yield: 10-12 servings.
Halloween Eye of Newt is very impressive Recipe because of its preparation in few minutes.
Halloween Eye of Newt
Halloween Eye of Newt is simple and easy to make recipe, it can be used as an appetizer.
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 tablespoon prepared yellow mustard
2 drops green food coloring, or as needed
1 (6 ounce) can sliced black olives, drained
Place all of the eggs into a large pot so they can rest on the bottom in a single layer.
Fill with just enough cold water to cover the eggs.
Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes.
Rinse under cold water or add some ice to the water and let the eggs cool completely.
Peel and slice in half lengthwise.
Remove the yolks from the eggs and place them in a bowl.
Mix in the relish, mayonnaise, celery salt, mustard, and food coloring.
Spoon this filling into the egg whites and place them on a serving tray.
Round the top of the filling using the spoon.
Place an olive slice on each yolk to create the center of the eye.
Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.
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