WITTY PIGEON PLACE CARDS

A flock of witty French pigeons discuss the menu.

Olive Tapanade  for an appetizer

plump green and dark olives

fragrant rosemary, sage and thyme.

Something robust,

Italian

Porchetta

pork roasted crusty brown with fennel and garlic.

Dessert

The pure alchemy of crème brûlée’

To amuse

witty pigeon place cards.

Place cards for fun.

To amuse especially  the youngest guest at dinner.

I down-loaded this charming idea from countryliving.com/pigeoncards.  Printed them on coloured cardstock to compliment my French plates.

I thought these birds are so sweet I’ll trace them onto patterned cardstock (found at a craft store) to match these plates.

For an all white theme I traced the sweet birds onto pages from an old book then distressed the edges a little.

How easy is this.  Your pattern and a bone folder (or soup spoon) and one can create their own flock of pigeon place cards.

(You’ll find the recipes for Olive Tapanade and créme brûlée  on my food blog Mrs.Butterfingers.Simply click on the recipe names.    The porchetta recipe – that is yet to be posted.)

A DOZEN OR MORE MARVELOUS THINGS TO DO WITH MEYER LEMONS

Hold a plump, silk-skinned  Meyer lemon in your hand.

Caress it.

Close you eyes and breathe its intoxicating perfume.

Imagine its sweet tart taste of honey and thyme  on your tongue.

A Mother’s Day gift from my son this sturdy little tree spent the summer in the sun.

Now it grows in a corner window catching the sunlight.

Today I began to harvest my Meyer Lemon Tree.  I’m anticipating what I shall do with this precious fruit.

Perhaps I’ll candy the peel, dust it with superfine sugar and serve it with a glass of sherry.

Or rub a little of peel around the rim of a delicate demitasse of espresso.

Then again I could arrange thin slices of Meyer Lemon on to a pizza crust, top it with goat cheese and just the smallest amount of fine chopped rosemary.

I’m thinking sweet thoughts about my very own Meyer Lemons.  Pure bliss would be to use them in lemon curd or custard.

Even easier would be to grate my Meyer lemon into a bowl full  of sweetened whipped cream.

I could celebrate my harvest of lemons with a lemon gimlet.  I would squeeze one of the little darlings, add it with a touch of zest, soda water  and a goodly amount of vodka to a sparkling cut- glass  tumbler.

I always have Prosecco in my refrigerator.  For a treat I would take the lemon juice, add some simple syrup and a strip of peel and top my champagne glass with Prosecco

To go with my cocktail or Bellini I would cut pumpernickel bread into the thinnest of slices, spread a little sour cream on the bread some smoked salmon, thinly sliced lemon and a sprinkle of capers.

Of course I could make lemonade, stuff a duck,  make preserved lemons, put it on poached salmon, make lemon gelato.

Or just put these treasures   in a blue bowl and enjoy.

THE EASIEST AND MOST POPULAR PARTY HORS d’OEUVRE EVER!!!

It has just two ingredients.   It will be devoured long before the dishes you worked all day to prepare.    Serve it Super Bowl Sunday.  Write up on Mrs. Butterfingers. 

ROSEMARY RAISIN WALNUT CRISPS

You’ll never buy crackers again once you’ve made these ROSEMARY RAISIN WALNUT CRISPS.    These crackers are  inexpensive and  incredibly easy to make.   They are wonderful with a selection of cheeses or pate.  They would also make an amazing food gift.  Just be sure to include the recipe because everyone who nibbles these crisps wants the recipe.  Canadians who have become hooked on Lesley Stowe’s Raincoast Crisps will appreciate being able to make their own at home.

You’ll love this “cracker” type recipe.  The best part you know exactly what you are nibbling.  The  recipe for ROSEMARY RAISIN WALNUT CRISP is on MRS. BUTTERFINGERS.

 

 

SWEET-AND-SOUR CAPONATA …. caponata in agrodolce

This vegetable antipasti is from  my bible of authentic Italian cooking, SILVER SPOON.  SILVER SPOON has been Italy’s best-selling cookbook for over fifty years.  CAPONATA  would make delectable appetizer for your Thanksgiving Dinner.    The rich reds, deep purples, vibrant greens, are the very colour of Thanksgiving.

SWEET AND SOUR CAPONATA   … SERVES 4

1 1/2 pounds of eggplants, diced  ( I used Japanese eggplants.  If you use the regular eggplants buy the smallest you can find.  They are the most tender.)

kosher salt

1/2 cup extra virgin olive oil ( or sl)

1 celery stalk, chopped

1 onion, finely chopped

1 28 ounce can of Italian peeled whole tomatoes or a pound of ripe tomatoes, peeled and diced

1 1/2 tsp sugar

Scant 1/2 cup white wine vinegar

1 tbsp pine nuts (your choice, I left them out because of nut allergies)

Scant 1 cup pitted green olives cut in half

3 generous tbsp capers rinsed

1 generous tbsp golden raisins, soaked in hot water for 10 minutes and drained

salt and freshly ground black pepper

Fresh basil leaves to garnish.   (you may also finely chop the leaves and mix in)

Put the eggplants in a colander,sprinkle with plenty of salt and let stand for 30 minutes or so.  Rinse and pat dry with paper towels.

While you’re waiting for the eggplants put a couple of tablespoons of oil into a large pan.  Saute the onions and celery (sprinkled with salt) until the onions are translucent.

Add the tomatoes and cook over low heat for a good 15 minutes until thickened and pulpy.  If you are using canned tomatoes break up the whole tomatoes with a wooden spoon.

Season with a little more salt and lots of freshly ground pepper to taste.  Stir in the sugar, vinegar, pine nuts, olives, capers and raisins and bring to a boil over low heat.

Put a generous amount of olive oil into a saute pan, and over medium heat, saute the eggplant until nicely browned.  Saute in batches if necessary

Add the eggplants and simmer for another ten minutes.  Serve the caponata hot, or room temperature, sprinkled with small basil leaves.

Caponata tastes even better the next day or so.  Make lots, double the recipe, you won’t  be sorry.

GARDEN EGGPLANT CUMIN SPREAD

 

Purée d’Aubergines au Cumin

 

The eggplants look so beautiful, so elegant, purplish-black, elongated, I almost hate to pick them.  This summertime appetizer is a variation on the Middle Eastern baba ghanouj.  I pick the eggplants when they are still small,  less than 8 ounces.  Their flavour is more delicate

Ingredients

4 small eggplants (each about 8 ounces)

1 fat garlic clove, peeled

1 generous tbsp sesame paste (tahini)

2 tbs. freshly squeezed lemon juice

1 scant tsp fine sea salt ( taste and add if necessary)

A generous amount of freshly ground black pepper

1/2 tsp cumin seeds

Preheat oven to 450 degrees F.

Prick the eggplants all over.  Place the eggplants directly on an oven rack in the centre of the oven (placing them directly on the rack allows the air  to circulate as the eggplants cook-they roast rather than steam.)  Pl;ace a baking sheet on the rack beneath the eggplants to collect any juices.  Roast the eggplants until they are soft and collapsed, about 25 minutes.  There is no need to turn them.

Place the eggplants on a cutting board and trim off the steam ends and discard.  Cut the eggplants in half lengthwise.  With a small spoon scrape out the pulp;  and discard the skins.  Put the pulp into a food processor or blender.  Add the garlic, sesame paste, lemon juice  , seasonings and cumin seeds and blend thoroughly.  Taste for seasoning.  Transfer to a bowl  and serve as an appetizer with an assortment of raw vegetables or crisp bread.

Store in a covered container in the refrigerator for up to three days.

A little taste of summer in Provence.

 

 

PICKLED CARROTS WITH MINT

I’m always looking for appetizers that will keep guests satisfied, not to mention occupied, before the main event.   The trick is finding taste-tempting starters that are light and full of flavour .  This recipe takes just 5 minutes to make, marinates for around 2 hours and then serves 8.  Don’t be tempted to use those man-made baby carrots.   Fresh as possible, organic carrots is required.

1 pound carrots, peeled and cut into thing sticks

1/2 cup apple cider vinegar

1/4 cup sugar

1 tsp coriander seeds

1 tsp mustard seeds

kosher salt

1/4 cup fresh mint leaves, torn.

Bring a large saucepan of water to a boil.  Add the carrots and cook for 2 minutes; drain and run under cold water to cool.  Transfer to a large bowl.

Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 tsp salt, and bring to a boil.  Pour over the carrots and let cool to room temperature.  Add the mint and refrigerate for at last 2 hours.

Strain and serve.  Now how easy is that.  The carrots can be made up to 3 days in advance; refrigerate covered.

AVOCADO PIQUANT

PIQUANT AVOCADOS

Preparation time:  10 minutes, serves 4

2 ripe avocados

6 Kalamata olives, pitted and sliced

1 tbsp capers preserved in salt, rinsed and drained

2-3 canned anchovy fillets, drained and chopped

generous 1/3 cup olive oil

juice of l lemon, strained

Halve the avocados, remove the pits, and carefully scoop out the flesh without piercing the skin.  Reserve the skins.  Mash half the flesh, and dice the other half.  Put the avocado into a bowl, add the olives, capers and anchovies.  Whisk together the olive oil and lemon juice in a small bowl, pour it over the avocado mixture, and toss lightly.  Spoon the mixture into the avocado skins and serve.

Bellisimo!

ZUCCHINI FRITTERS WITH FETA … (aka KEFTEDES)

I have a magic  zucchini factory in the garden.   One minutes beautiful yellow flowers, then POOF, elegant slender zucchini.

Keftedes can be made with tomatoes, chickpeas, ground meat, and zucchini.  They can be served as an hors d’oeuvre or a starter course.  They don’t need a sauce.  Sprinkle some salt and crumbled feta on top

Makes about 8 fritters; serves 4

2 medium zucchini (about 1 pound)

1 tsp kosher salt

1 generous tablespoon chopped fresh mint

1 1/2 tbsp chopped fresh dill,

1/2 cup finely chopped onion

2 generous tbs chopped flat leaf parsley

2 fat garlic cloves minced

1/4 tsp freshly ground black pepper (be generous)

4 ounces (around 1 cup) feta cheese, coarsely chopped or crumbled

Grated zest of l lemon

l large egg

1/4 cup (or more if required) all-purpose flour

Canola oil, for pan-frying

1/2 cup Greek yogurt (if desired for garnish)

Fine sea salt, for finishing

Grate the zucchini on the large holes of a grater onto a clean kitchen towel.  Sprinkle with the kosher salt and let it rest while you gather and prep the remaining ingredients.

Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid.  In a large bowl, combine the zucchini, mint, parsley, dill, onion, garlic, pepper, feta, and all but l teaspoon of the lemon zest.  Stir in the egg and flour and mix until well combined.  If your mixture seems to have a little too much liquid add additional flour.

Put the canola oil  into a large shallow pan; you want about 1/4 inch or enough so that when all the fritters are in the pan, the oil comes halfway up their sides.  Place the pan over medium-high heat.  Form fritters by hand or using a 1/4 cup measure, and fry them in the hot oil in batches.  Cook until the fritters are golden brown on each side, 4 to 6 minutes in total.  Drain on paper towels.

Trans the fritters to a plate and garnish with a dollop of
Green yogurt and a sprinkling of dill, the reserved lemon zest, and some sea salt.

CRUNCHY SPICED CHICKPEAS

This is a Mediterranean version of Japanese wasabi peas.  Perfect for serving with cocktails.   They are salty, spicy, lemony and loaded with fresh herbs.    My herb garden is lush with these aromatic herbs, a perfect time to make this recipe.  Make a double recipe and store in an airtight container for up to a week.

Makes about 1 1/4 cups – not nearly enough once you start passing them around.

19 oz (540 mL) can chickpeas, rinsed and drained

2 tsp lightly packed minced fresh thyme, divided

2 tsp. lightly packed minced fresh rosemary, divided

2 tsp lightly packed minced fresh sage, divided

1/4 tsp red pepper flakes

1/2  tsp. more or less kosher salt, and a sprinkling of fine sea salt to finish

1/4 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil

1 tsp lightly packed grated lemon zest, preferably organic

Preheat oven to 375 degrees.

Spread the chickpeas on a rimmed baking sheet.  Sprinkle with l tsp thyme, l tsp rosemary, l tsp sage, 1/4 tsp red pepper flakes, the kosher salt , pepper and oil and toss to combine.
Bake for 45 to 50 minutes, stirring every ten minutes.  The chickpeas should be crunchy all the way through.

Toss the warm chickpeas with the remaining herbs and the lemon zest and sprinkle with the sea salt.  Serve warm or at room temperature.    Now pour yourself a glass of chardonnay and start nibbling.