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Avocado-portabella napoleon with lavash layers. Photo © Delicious Knowledge | California Avocado Commission When most of us think of napoleons, we think of a mille-feuille (millefoglie in Italian), filled with custard. Mille-feuille means “thousand leaves,” three rectangular sheets of puff pastry spread with Bavarian cream, pastry cream, whipped cream, custard, jam or fruit purée,…
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We discovered this photo on the Frontier Foods blog, where it was called a torta, a word that refers to different foods in different Spanish-language countries. But we’d call it a verrine (vair-REEN). Verre is the French word for glass; verrine, which means “protective glass,” is an assortment of ingredients layered “artfully” in a small…
Continue reading “FOOD FUN: Guacamole Verrine, A Layered Appetizer”
This gazpacho has a surprise ingredient: beer! Photo courtesy Frontera Foods. Here’s a fun idea that can be a soup course, a main course or pass-around party fare, served in small glasses. This idea was developed at Frontera Foods, a Chicago-based Mexican foods company headed by Chef Rick Bayless, in partnership with Bohemia Beer.…
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Our earlier tip for prosciutto and peaches reminded us of this recipe, an appetizer for prosciutto, figs and Brie. Per La Tortilla Factory, which provided the recipe, it’s a classic Sonoma County combination, enjoyed as an hors d’oeuvre or a snack. We like them with a beer or a glass of wine. La Tortilla Factory…
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[1] Peaches with prosciutto and a drizzle of balsamic, from Briscola by Charlie Palmer in Reno’s Grand Sierra Resort. American-made prosciutto from LaQuercia in Iowa (photo © Murray’s Cheese). [3] Prosciutto di San Daniele hams are salted for less time than the Parma hams (prosciutto di Parma). They thus have a sweeter and more delicate…
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