Many people know that a classic appetizer, arancini (cheesy Italian rice balls,Â often stuffed), can be made from leftover risotto. (And many of you out there will automatically be thinking “Leftover risotto? What on earth is that?” I understand. I have the same response to recipes using ‘leftover’ avocados or wine.)Â At any rate, whether you have the restraint to keep leftover risotto overnight or, like me, you purposely made a batch the night before and refrigerated it expressly for this purpose, behold my fun and easy appetizer equation: Risotto + sushi = sushotto. …
I haven’t made pate since the early 70’s. And I hate liver – any kind of liver. But then I thought – Hey! – how about a veggie version? -This is a perfect Meatless Monday re-do of a formerly meaty dish. I can do this!
I had never even thought of making a vegetarian pate! It was truly shocking to me how great this recipe was. Layers and layers of flavor. Bright and refreshing. The raw garlic added a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread! I would most definitely make this again. I added diced sun dried tomatoes on top for color and another flavor layer.
Now, as for the bread, that was a whole different story. I am a terrible bread baker, apparently. It took me three tries before I got one loaf that was even passable, and only then if drizzled with lots of good olive oil, thinly sliced and toasted.
Happy Feasting All
Tricolor Vegetable Pate
Yields one 10 by 5 inch terrine or loaf pan
Line your pan with plastic wrap, overlapping sides.
White Bean Layer
2 x 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed
Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
Red Pepper Layer
7-ounce jar roasted red bell peppers, drained, chopped
3/4 cup crumbled feta cheese (about 4 ounces)
Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1/4 cup toasted pine nuts
3 tbsp olive oil
1/2 cup low-fat ricotta cheese
Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.
Cover with plastic wrap and refrigerate overnight.
To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Garnish with herb sprigs and serve with sourdough bread slices.
— posted by Donna
Can you believe it’s time to dig out the Halloween recipes?!
It’s not too often that you see low-carb Halloween treats – and such cute ones at that! This recipe for jazzed-up deviled eggs is one of the most fun of any holiday treats I have ever made. I make them every year!
If you need one last way to use up that zucchini that has been making you feel guilty, here it is! I’ve tried planks, slices, breaded, deep fried – I just love crispy zucchini any which way!
Most of the food blogs that have written about crispy zucchini as an appetizer have cut the zucchini into planks. I like thin slices because then the whole thing is crispy, not just the outside. The trick to making these crispy is to slice them on the diagonal so that you increase the surface area and the water can bake out. These are easy and fast and can be used as a side dish or an appetizer. You can use the frugal cheese in the green can for this – it is so finely ground that it adds the right texture. Be sure to spray the wire baking rack with oil, because the slices will stick if you don’t. Bake them in a screaming hot oven to add extra crunchiness to the crust. Yum!
Whether you call them Fresh Rolls or Summer Rolls or Thai Salad Rolls – these are a fresh and fabulous treat, especially good in summer because they are cool, light and fresh. And, they are so, so easy to make!
My take on summer roll recipe calls for lightly marinated julienne veggies and some fresh veggies, too.
And, don’t be afraid of those rice paper wrappers. You can buy them in some grocery stores now, and you can always buy them at any Asian mart. All you do is dip them in warm water for about 10 seconds and then lay them on your cutting board and proceed as if you were rolling a small burrito.