Om wrote about Ritz crackers:

> They are excellent for creating appetizers. I love the buttery taste of
> those things.

That reminds me: Sometime in the near future I'll be making a bunch of
small-plate things for what is anticipated to be a group of five diners. The
food is all supposed to be Mediterranean-inspired (initially it was supposed
to be European, but I am *not* going to ask for recipes from Europe!)

What are some favorite appetizers from that region? (I must exclude from
consideration such things as prosciutto with melon, because melon is out of
season.)

Bob

Bob Terwilliger wrote:
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out
> of season.)

How about kefta or msemen? Or were you thinking of keeping it more
along the Italian and Greek lines? I love stuffed vine leaves. Or maybe
slow-roast tomato and feta on bruschetta... like dakos, only not
salady and with roasted tomatoes. Or roasted aubergine dip, which it
nicer than it sounds. Um.. Hmm. In summer, I do grilled haloumi (if
you slice it very thin, it can almost go crispy and be its own cracker)
with something slightly tangy or fresh to cut the salt. I normally use
watermelon or crème fraîche with chives or something, but blood orange
sliced very thin may be quite nice. Or pomegranate seeds. I think it
might need something bright green to go with if one goes that way...
maybe some rocket or a bit of fresh sorrel.

That's what comes to mind, anyway! Sounds like a great party! Hope you
have lots of fun.

-Jen

Jen P suggested:

> How about kefta or msemen? Or were you thinking of keeping it more along
> the Italian and Greek lines? I love stuffed vine leaves. Or maybe
> slow-roast tomato and feta on bruschetta... like dakos, only not salady
> and with roasted tomatoes. Or roasted aubergine dip, which it nicer than
> it sounds. Um.. Hmm. In summer, I do grilled haloumi (if you slice it
> very thin, it can almost go crispy and be its own cracker) with something
> slightly tangy or fresh to cut the salt. I normally use watermelon or
> crème fraîche with chives or something, but blood orange sliced very thin
> may be quite nice. Or pomegranate seeds. I think it might need something
> bright green to go with if one goes that way... maybe some rocket or a bit
> of fresh sorrel.
>
> That's what comes to mind, anyway! Sounds like a great party! Hope you
> have lots of fun.

All very good suggestions, thanks! I'm trying *not* to keep it along Italian
or Greek lines; I want to include things which are from (or at least
inspired by) the cuisines of Spain, Italy, southern France, Greece, Morocco
(or Tunisia), Lebanon, and Turkey.

I've never worked with halloumi; does it crumble when you bend it before
cooking? Asparagus just showed up in our local farmers' market; if halloumi
is pliable I might try wrapping it around asparagus and grilling.

Bob

Bob Terwilliger wrote:
> I've never worked with halloumi; does it crumble when you bend it before
> cooking? Asparagus just showed up in our local farmers' market; if halloumi
> is pliable I might try wrapping it around asparagus and grilling.

It's.... kinda like semi-hard rubber. It doesn't crumble, but it
would definitely break. I don't think I've ever heated it gently (I
usually pan fry or grill it over fairly high heat), but it might be
bendy if you did that first!

-Jen

Jen P. wrote:

>> I've never worked with halloumi; does it crumble when you bend it before
>> cooking? Asparagus just showed up in our local farmers' market; if
>> halloumi is pliable I might try wrapping it around asparagus and
>> grilling.
>
> It's.... kinda like semi-hard rubber. It doesn't crumble, but it would
> definitely break. I don't think I've ever heated it gently (I usually pan
> fry or grill it over fairly high heat), but it might be bendy if you did
> that first!

Based on that, I might cut the halloumi into a couple opposing grooved
slabs, put asparagus into the grooves, put the matching slab on top, and
grill. Maybe drizzle with lemon-infused olive oil afterward.

Thanks for the information!

Bob

Bob Terwilliger wrote:
> Based on that, I might cut the halloumi into a couple opposing grooved
> slabs, put asparagus into the grooves, put the matching slab on top, and
> grill. Maybe drizzle with lemon-infused olive oil afterward.

That sounds like a good plan! I'd love to know how it works out.

> Thanks for the information!

Happy to be of help! I'm not often able to be of use here, so it's a
nice change. heh

-Jen

In article >,
"Jen P." > wrote:

> Bob Terwilliger wrote:
> > Based on that, I might cut the halloumi into a couple opposing grooved
> > slabs, put asparagus into the grooves, put the matching slab on top, and
> > grill. Maybe drizzle with lemon-infused olive oil afterward.
>
> That sounds like a good plan! I'd love to know how it works out.
>
> > Thanks for the information!
>
> Happy to be of help! I'm not often able to be of use here, so it's a
> nice change. heh
>
> -Jen

You need to post more often Jen. Please? :-)
I'm always up for new foods that are not on my usual menu!

New flavor combo ideas are a real joy and accent a low carb diet. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mon, 1 Mar 2010 03:18:25 -0800, Bob Terwilliger wrote:

> All very good suggestions, thanks! I'm trying *not* to keep it along Italian
> or Greek lines; I want to include things which are from (or at least
> inspired by) the cuisines of Spain, Italy, southern France, Greece, Morocco
> (or Tunisia), Lebanon, and Turkey.

Lebanon Bologna Rolls. Spread pieces of Lebanon bologna with 12.5x
it's weight in herbed neufchatel cheese and stick it. With a
toothpick.

I actually prefer neufchatel cheese over cream cheese. Herbs I use
dill or basil, and maybe a touch of onion powder. Or ranch dressing
mix (if using onion powder or ranch mix, mix well and let cheese
rest overnight).

We all have a deceptively simple trash appetizer recipe that brings
lots of compliments. And that is mine.

-sw

Bob Terwilliger > wrote:

> I'm trying *not* to keep it along Italian or Greek lines; I
> want to include things which are from (or at least inspired by)
> the cuisines of Spain, Italy, southern France, Greece, Morocco
> (or Tunisia), Lebanon, and Turkey.

Spanish ideas a

Get hold of some padrones peppers from Happy Quail Farms,
and serve those... they require a quick sauteeing until
they blister.

or,

Piquillo peppers stuffed with crab.

Steve

In article >,
"Jen P." > wrote:

> How about kefta or msemen?

I had to google those...

Kefta sounds like a glorified sausage but those spice combos sound
interesting. I like the idea of serving it with tzatziki and forming it
on sticks for dipping prior to cooking it.

For msemen you could probably just substitute Pita. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> I had to google those...
> Kefta sounds like a glorified sausage but those spice combos sound
> interesting. I like the idea of serving it with tzatziki and forming
> it on sticks for dipping prior to cooking it.
>
> For msemen you could probably just substitute Pita. :-)


They're very yummy. Kefta (aka 'koftas', here in the UK) are a bit
like sausage, I guess... or glorified meatballs on a stick! I like cumin
and garlic with a little mint if I'm using lamb and I prefer a
tomato-based sauce to a yoghurt one, but that's just down to taste.

Msemen can be filled with all sorts of things and even made into
something sweet! They're nice with a brown sugar-butter-semolina filling
or with pureed dates. They're meant to be a bit like the texture of
parathas, though, so I don't think pitas would work... they're a little
hard and not bready enough. I'd sub flour tortillas, if anything,
because you can get closer to the right texture when you're frying them.

-Jen

In article >,
"Jen P." > wrote:

> Omelet wrote:
> > I had to google those...
> > Kefta sounds like a glorified sausage but those spice combos sound
> > interesting. I like the idea of serving it with tzatziki and forming
> > it on sticks for dipping prior to cooking it.
> >
> > For msemen you could probably just substitute Pita. :-)
>
>
> They're very yummy. Kefta (aka 'koftas', here in the UK) are a bit
> like sausage, I guess... or glorified meatballs on a stick! I like cumin
> and garlic with a little mint if I'm using lamb and I prefer a
> tomato-based sauce to a yoghurt one, but that's just down to taste.

Thanks muchly for posting that. :-) I'm always up for an education and
new cooking/flavor ideas!

>
> Msemen can be filled with all sorts of things and even made into
> something sweet! They're nice with a brown sugar-butter-semolina filling
> or with pureed dates. They're meant to be a bit like the texture of
> parathas, though, so I don't think pitas would work... they're a little
> hard and not bready enough. I'd sub flour tortillas, if anything,
> because you can get closer to the right texture when you're frying them.
>
> -Jen

Hm, not a bad suggestion, but they'd have to be thick ones!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> Thanks muchly for posting that. :-) I'm always up for an education and
> new cooking/flavor ideas!

I'm the same! I'm no expert, but I knows what I likes. I've learned
a lot from this group over the years, but I'm also lucky to live in a
fairly cosmopolitan area - nothing like London, but still not bad for a
smallish city - and work with people from everywhere in the world. It
also helps that any conversation with me turns to food at some point, so
I learn bits and bobs all the time.

Right... back to work! This FAQ won't write itself!

-Jen

In article >,
"Bob Terwilliger" > wrote:

> Om wrote about Ritz crackers:
>
> > They are excellent for creating appetizers. I love the buttery taste of
> > those things.
>
> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners. The
> food is all supposed to be Mediterranean-inspired (initially it was supposed
> to be European, but I am *not* going to ask for recipes from Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out of
> season.)
>
> Bob

Various types of gourmet olives and cheeses (especially marinated feta
or marinated fresh mozarella), Insalata Caprese, Dolmas. Think Greek and
southern Italian.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Om wrote:

> Various types of gourmet olives and cheeses (especially marinated feta
> or marinated fresh mozarella)

Too easy. It amounts to CHEATING, in my book!


> Insalata Caprese, Dolmas. Think Greek and southern Italian.

It's the wrong time of year for Caprese salad, though dolmas is a definite
possibility. Thanks!

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Various types of gourmet olives and cheeses (especially marinated feta
> > or marinated fresh mozarella)
>
> Too easy. It amounts to CHEATING, in my book!

What is wrong with that? <g>
>
>
> > Insalata Caprese, Dolmas. Think Greek and southern Italian.
>
> It's the wrong time of year for Caprese salad, though dolmas is a definite
> possibility. Thanks!
>
> Bob

Cheers! I have fresh Basil available locally for $1.50 per bunch and
vine ripe tomatoes at Central Market in Austin, but grape or cherry
tomatoes should be available. Someone recently posted a cool recipe here
for skewered Caprese. You take one cherry or grape tomato, one basil
leaf and a cube of feta or mozarella cheese (marinated) and stick the
toothpick thru with the cheese on the bottom, the tomato on top and the
basil leaf in the middle.

To me, they were attractive and delicious looking...

I'd marinate the cheese in Balsamic vinegar, olive oil and a mix of
Italian herbs.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Bob Terwilliger wrote:
> Om wrote about Ritz crackers:
>
>> They are excellent for creating appetizers. I love the buttery taste
>> of those things.
>
> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners.
> The
> food is all supposed to be Mediterranean-inspired (initially it was
> supposed to be European, but I am *not* going to ask for recipes from
> Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out
> of season.)
>
> Bob

One of my faves is butifarras con brevas (pork sausage with figs).
I haven't had it for quite a while, alas. I think the sauce
contained Port and vinegar. I would like to say balsamic vinegar,
but that may not be the case. Time to renew my acquaintance with
that dish.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

Jean B. wrote:

> One of my faves is butifarras con brevas (pork sausage with figs). I
> haven't had it for quite a while, alas. I think the sauce contained Port
> and vinegar. I would like to say balsamic vinegar, but that may not be
> the case. Time to renew my acquaintance with that dish.

Are the figs dried or fresh?

Bob

Bob Terwilliger wrote:
> Jean B. wrote:
>
>> One of my faves is butifarras con brevas (pork sausage with figs). I
>> haven't had it for quite a while, alas. I think the sauce contained Port
>> and vinegar. I would like to say balsamic vinegar, but that may not be
>> the case. Time to renew my acquaintance with that dish.
>
> Are the figs dried or fresh?
>
> Bob
>
IIRC, dried. It is worthwhile to experiment with those flavors.

--
Jean B.

On Mon, 1 Mar 2010 01:41:10 -0800, Bob Terwilliger wrote:

> Om wrote about Ritz crackers:
>
>> They are excellent for creating appetizers. I love the buttery taste of
>> those things.
>
> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners. The
> food is all supposed to be Mediterranean-inspired (initially it was supposed
> to be European, but I am *not* going to ask for recipes from Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out of
> season.)
>
> Bob

i really like taramasalata:

<http://en.wikipedia.org/wiki/Taramosalata>

your pal,
blake

blake murphy wrote:
> i really like taramasalata:
>
> <http://en.wikipedia.org/wiki/Taramosalata>
>
> your pal,
> blake

Mmmmmm. BTW, I like them served with the Asian shrimp chips.
Unorthodox, but...

--
Jean B.

Jean wrote on Mon, 01 Mar 2010 11:45:09 -0500:

> blake murphy wrote:
>> i really like taramasalata:
>> <http://en.wikipedia.org/wiki/Taramosalata>
>>
>> your pal,
>> blake

> Mmmmmm. BTW, I like them served with the Asian shrimp chips.
> Unorthodox, but...

Now you've done it with your shrimp chips :-) Taramosalata from cod or
carp might well be kosher even if real caviar is not. (I like to remind
people of rules that I have no regard for!)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Jean wrote on Mon, 01 Mar 2010 11:45:09 -0500:
>
>> blake murphy wrote:
>>> i really like taramasalata: <http://en.wikipedia.org/wiki/Taramosalata>
>>>
>>> your pal,
>>> blake
>
>> Mmmmmm. BTW, I like them served with the Asian shrimp chips.
>> Unorthodox, but...
>
> Now you've done it with your shrimp chips :-) Taramosalata from cod or
> carp might well be kosher even if real caviar is not. (I like to remind
> people of rules that I have no regard for!)
>
Some may find those reminders useful. Hmmm. I may have to get
some shrimp chips myself--and check on whether I need to go to the
Middle Eastern stores in the very near future. (Watertown, of
course, Tracy.)

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

Jean B. wrote:
> James Silverton wrote:
>> Jean wrote on Mon, 01 Mar 2010 11:45:09 -0500:
>>
>>> blake murphy wrote:
>>>> i really like taramasalata: <http://en.wikipedia.org/wiki/Taramosalata>
>>>>
>>>> your pal,
>>>> blake
>>
>>> Mmmmmm. BTW, I like them served with the Asian shrimp chips.
>>> Unorthodox, but...
>>
>> Now you've done it with your shrimp chips :-) Taramosalata from cod or
>> carp might well be kosher even if real caviar is not. (I like to
>> remind people of rules that I have no regard for!)
>>
> Some may find those reminders useful. Hmmm. I may have to get some
> shrimp chips myself--and check on whether I need to go to the Middle
> Eastern stores in the very near future. (Watertown, of course, Tracy.)
>


:-)

I need to go myself. I need semolina for couscous.

-Tracy

Tracy wrote:
> Jean B. wrote:
>> James Silverton wrote:
>>> Jean wrote on Mon, 01 Mar 2010 11:45:09 -0500:
>>>
>>>> blake murphy wrote:
>>>>> i really like taramasalata:
>>>>> <http://en.wikipedia.org/wiki/Taramosalata>
>>>>>
>>>>> your pal,
>>>>> blake
>>>
>>>> Mmmmmm. BTW, I like them served with the Asian shrimp chips.
>>>> Unorthodox, but...
>>>
>>> Now you've done it with your shrimp chips :-) Taramosalata from cod
>>> or carp might well be kosher even if real caviar is not. (I like to
>>> remind people of rules that I have no regard for!)
>>>
>> Some may find those reminders useful. Hmmm. I may have to get some
>> shrimp chips myself--and check on whether I need to go to the Middle
>> Eastern stores in the very near future. (Watertown, of course, Tracy.)
>>
>
>
> :-)
>
> I need to go myself. I need semolina for couscous.
>
> -Tracy

Very useful destination. Hmmm. I am reminded of the bakery in
the square, which I STILL haven't tried. Hmmm. I wonder whether
my daughter would deign to go to Deluxe Diner, which she claims to
hate.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

Tracy wrote:

> I need to go myself. I need semolina for couscous.

You make couscous from scratch?

Bob, awestruck

"Bob Terwilliger" > wrote in message
...
> Om wrote about Ritz crackers:
>
>> They are excellent for creating appetizers. I love the buttery taste of
>> those things.
>
> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners.
> The
> food is all supposed to be Mediterranean-inspired (initially it was
> supposed to be European, but I am *not* going to ask for recipes from
> Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out
> of season.)
>
> Bob

How about a small plate with a slice of fresh mozzarella, an artichoke
heart, a piece of roasted pepper and a slice of roasted eggplant, drizzled
with some really good EVOO? Another could be some sautéed chanterelles (and
maybe a little shaved truffle) with a bit of shaved parmesan.

Jon

Zeppo wrote:

> How about a small plate with a slice of fresh mozzarella, an artichoke
> heart, a piece of roasted pepper and a slice of roasted eggplant, drizzled
> with some really good EVOO?

That sounds good (as I add it to the list of candidates). I recently read of
someone putting an uncooked artichoke heart in a boil-in bag with the brine
from green olives and cooking it until tender; I might give that a try and
then finish it the way you describe.


> Another could be some sautéed chanterelles (and maybe a little shaved
> truffle) with a bit of shaved parmesan.

I'm already planning to feature chanterelles prominently in another dish,
though what you write sounds very good also.

Bob

Bob Terwilliger > wrote:

> What are some favorite appetizers from that region?

- hummus
- patatas bravas
- baba gannouj, or patlican salatasi, or patlican ezmesi, or caviar
provençale
- some kind of pté
- crostini
- mousse di prosciutto (cotto)
- pinzimonio/cazzimperio
- anchoïade
- champignons à la grecque
- ratatouille or caponata
- céleri-rave à la sauce moutarde/céleri rémoulade
- khiar bi laban or tsatsiki

Victor

Victor wrote:

> - hummus
> - patatas bravas
> - baba gannouj, or patlican salatasi, or patlican ezmesi, or caviar
> provençale
> - some kind of pté
> - crostini
> - mousse di prosciutto (cotto)
> - pinzimonio/cazzimperio
> - anchoïade
> - champignons à la grecque
> - ratatouille or caponata
> - céleri-rave à la sauce moutarde/céleri rémoulade
> - khiar bi laban or tsatsiki

I think I'll make some of those right now, without waiting for the party!
Thanks.

Bob

In article >,
"Bob Terwilliger" > wrote:

>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out of
> season.)

I like a squid or octopus salad. Cut your favorite cephalopod into bite
size pieces. For squid, just blanch in broth. For octopus, simmer until
tender. Then mix with chopped red onions, garlic, chopped parsley,
capers (the large ones), good olive oil, and lemon juice. Let sit for an
hour or two before serving. It's good served with crusty bread. This is
from the Dalmatian coast.

D.M.

Don wrote:

> I like a squid or octopus salad. Cut your favorite cephalopod into bite
> size pieces. For squid, just blanch in broth. For octopus, simmer until
> tender. Then mix with chopped red onions, garlic, chopped parsley,
> capers (the large ones), good olive oil, and lemon juice. Let sit for an
> hour or two before serving. It's good served with crusty bread. This is
> from the Dalmatian coast.

Squid salad was one of my initial thoughts, but then I found out that one of
the guests is not crazy about squid. I might do it anyway; it's not like
that person won't have plenty of other things to eat.

Bob

On Mon, 1 Mar 2010 01:41:10 -0800, Bob Terwilliger wrote:

> Om wrote about Ritz crackers:
>
>> They are excellent for creating appetizers. I love the buttery taste of
>> those things.

I prefer parallelograms. Keebler Club (not the HFC brand). Ritz
are sweet, Club less so.

> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners. The
> food is all supposed to be Mediterranean-inspired (initially it was supposed
> to be European, but I am *not* going to ask for recipes from Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out of
> season.)

We just got a decent batch of cantaloupes. $1/each.

"Canteloupes"? I think my spell-checker is on the fritz. That's
not the spelling I know.

Weird. Everybody but Wikipedia got it wrong:

http://www.google.com/search?hl=en&q...es&btnG=Search

And yes, have been able to find the "Italian" cantalopes for the
last several years. I have no idea what that babble about
Eastern/Western Shipper and musk is about. I just know that it's a
bitch finding consistent and ripe cantelopes. I shake the thing and
feel the "peduncle". Mainly that's just for show - to make other
shoppers make it look like I know what I'm doing. If people look at
me funny, then I thump it against my forehead and pretend I'm
listening for sound.

-sw

-sw