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Who’d guess that this is the classic Italian first course, Melon and Prosciutto? Photo courtesy Bar Elo | NYC. This fun approach to Melon and Prosciutto was created by Chef Mario at Bar Eolo in New York City. Instead of slicing the melon into wedges, use a melon baller. Instead of flat slices of…
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We serve bruschetta as an appetizer course as well as an hors d’oeuvre with wine. Photo courtesy Williams-Sonoma. While cherry tomatoes are grown in greenhouses year-round, like all tomatoes, they taste so much better in the summer. In addition to broiling/grilling/roasting/sautéeing cherry tomatoes and adding them to pasta and salads, you can make a…
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We can’t wait to get to Seattle to eat at Chef Ethan Stowell’s restaurants. Until then, we visit the websites and drool over the food photos. And we get ideas. After spotting this asparagus antipasto plate, we thought of different approaches to antipasto. Antipasto means “before the meal” in Italian—meaning before the main meal. It’s…
Continue reading “TIP OF THE DAY: “Leftovers” Antipasto Plate”
Bruschetta and crostini are two of our favorite nibbles to serve with cocktails, wine or beer. Both are Italian traditions, and can be made from scratch or topped with leftover cheese, meat, seafood and/or vegetables. Bruschetta can be made indoors or on the grill. Crostini, which are smaller and can fall through the grill grate,…
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Delicious bites. Photo courtesy Maille. Maille, the venerable French producer of fine mustards, added a European spin to this, placing Japanese-style raw fish on a Parmesan tuile. It also combines substitutes the traditional wasabi for Maille Dijon Mustard With Honey. If you don’t eat cheese, or want to shave time from making the recipe,…
Continue reading “RECIPE: Salmon Sashimi Hors d’Oeuvre”
