Category: Starter

Jun 24

Easy Potato Skins

SERVES 8

 

  • 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
  • 2 tablespoons unsalted butter (1/4 stick), melted
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups shredded sharp cheddar cheese (about 4 ounces)
  • 5 to 6 slices cooked, crumbled bacon
  • 1/3 cup sour cream
  • 2 tablespoons finely chopped fresh chives

 

  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
  3. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
  4. Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Serve immediately.

 

https://www.chowhound.com/recipes/basic-potato-skins-29404

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Posted in Side, Starter

Dec 22

Mac and Cheese Bites with Bacon and Mushrooms

MAKES 12

 

  • Cooking spray, for coating the muffin pan
  • 3 slices applewood-smoked bacon, chopped
  • 1 heaping cup sliced cremini or button mushrooms
  • 1 tablespoon kosher salt
  • 1 cup dried whole-wheat macaroni or other small pasta shape
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup whole milk, warmed
  • 1 cup shredded sharp white cheddar cheese
  • 1 tablespoon grated Parmesan cheese
  • 2 large eggs, beaten
  1. Preheat the oven to 375°F (190°C). Generously spray a 12-cup muffin pan with cooking spray.
  2. In a frying pan over medium heat, cook the bacon, stirring occasionally, until crisp. Using a slotted spoon, transfer it to paper towels to drain. Discard all but 1 tablespoon of the fat in the pan and add the mushrooms. Cook, stirring, until tender. Set aside.
  3. Bring a large saucepan filled with water to a boil over high heat. Add the salt and pasta, reduce the heat to medium, and cook until al dente, about 7 minutes or according to the package directions. Drain the pasta and set aside.
  4. In the same saucepan over medium heat, melt the butter. Add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the reserved macaroni, bacon, and mushrooms to the cheese sauce and stir to combine. Stir in the egg and mix well.
  5. Spoon the pasta mixture into the prepared muffin wells, dividing it evenly and filling the wells. Bake the bites until they’re crisp and browned around the edges and bubbling, about 10 minutes. Allow them to cool in the pan for about 10 minutes before removing (use a small knife to help dislodge them if necessary).

STORE IT: Refrigerate the bites in an airtight container for up to 3 days, or seal them in a single layer in a zippered plastic bag and freeze for up to 3 months.

https://www.chowhound.com/recipes/bacon-mushroom-mac-and-cheese-bites-31067

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Posted in Snack, Starter

Dec 22

Morel Mushroom Toasts

SERVES 4

  • 1 pound fresh morel mushrooms
  • 1 tablespoon extra-virgin olive oil, plus more for brushing on the bread
  • 3 medium garlic cloves, thinly sliced
  • 1 tablespoon finely chopped fresh thyme or savory leaves or a combination
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1/4 cup finely chopped shallots (from about 2 medium shallots)
  • 1 tablespoon Cognac
  • 1 tablespoon champagne vinegar
  • 1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
  • 1/4 cup crème fraîche
  • 4 (1/2-inch-thick) slices country bread, such as pain au levain
  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Discard any moldy mushrooms, trim the bottoms of the stems, and cut away any discolored spots. Soak the mushrooms in several changes of cold water to remove any grit. Drain and pat dry with paper towels. Cut into 1/4-inch pieces and place in a large bowl.
  3. Add the measured oil, garlic, and herbs and season with salt and pepper. Transfer to 13-by-9-inch baking dish and spread in an even layer.
  4. Roast the mushrooms until tender, stirring halfway through the cooking time, about 20 minutes total. (Toward the end of the cooking time, the morels will release some of their juices.)
  5. Meanwhile, melt the butter in a small, nonreactive frying pan over medium heat until foaming. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 3 to 4 minutes. Remove the pan from the heat and carefully add the Cognac. Return the pan to medium heat and simmer until the alcohol smell has cooked off, about 30 seconds.
  6. Remove the pan from the heat again, add the vinegar and lemon juice, and stir to combine. Stir in the crème fraîche, taste, and season with salt and pepper as needed; set the pan aside.
  7. When the mushrooms are ready, remove the baking dish from the oven, add the shallot–crème fraîche mixture, and stir to combine. Return to the oven and bake until the flavors have melded, about 5 minutes. Taste and season with salt and pepper as needed.
  8. Set the oven to broil. Arrange the bread slices in a single layer on a baking sheet. Using a pastry brush, lightly coat the slices with olive oil and season with salt and pepper. Broil until golden brown, about 2 to 3 minutes. Transfer the toasts to a serving dish and spoon all of the mushrooms and sauce over them. Serve immediately.

 

https://www.chowhound.com/recipes/morel-mushroom-toasts-29615

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Posted in Starter, Vegetarian

Dec 16

Zucchini polenta slices (courgette)

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Posted in Side, Starter, Vegetarian

Dec 16

Balinese chicken satay

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Posted in Chicken, Chinese, Side, Starter

Dec 16

Thai fish caks with peanut dipping sauce

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Posted in Chinese, Fish/seafood, Side, Starter

Dec 14

Roast asparagus bruschette with lemon-basil aioli

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Posted in Starter, Vegetarian

Aug 31

Thyme and Garlic Baked Camembert

INGREDIENTS

  • 1 8-ounce wheel Camembert Cheese (that’s the cheese that comes with the wooden box)
  • 1 clove garlic, sliced
  • 1 sprig fresh thyme
  • 2 tablespoons olive oil
  • Toasted crostini

INSTRUCTIONS

  1. Pre-heat the oven to 350 degrees F.
  2. Unwrap the cheese and discard the plastic wrap. Place the cheese back into its box. Score the top in a crosshatch pattern.
  3. Wedge pieces of the garlic into the top of the cheese and sprinkle with fresh thyme. Drizzle with the olive oil and transfer onto a baking sheet.
  4. Place the baking sheet into the oven for 20 minutes. Remove and let set for 2-3 minutes before serving with crostini.

Thyme and Garlic Baked Camembert

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Posted in Dips/Sauces, Starter

Aug 31

Slow-Cooker French Onion Soup

6 servings

4 tablespoons unsalted butter

3 sweet onions, thinly sliced

2 garlic cloves, minced

6 cups beef broth

¼ cup brandy

1 bay leaf

2 tablespoons chopped fresh thyme

Kosher salt and freshly ground black pepper

⅓ baguette, sliced

1½ cups shredded Gruyère cheese

Chopped fresh chives, for serving

 

1. In a large skillet, melt the butter over medium heat. Add the onions and sauté until tender and beginning to soften, about 5 minutes. Reduce heat to low and continue to cook until the onions are golden and caramelized, 15 to 20 minutes. Stir in the garlic.

2. Transfer the onion mixture to the bowl of a slow cooker and add the beef broth, brandy, bay leaf and thyme. Turn the slow cooker on low and cook until the soup has good flavor, 6½ to 7 hours.

3. Season the soup with salt and pepper. Preheat the broiler on your oven.

4. Ladle the soup into oven-safe bowls and place 2 slices of baguette on top of each. Mound ¼ cup of Gruyère on top of the baguette. Broil the soup until the cheese is melted and well-browned, 2 to 3 minutes. Serve immediately, garnished with chives.

https://www.purewow.com/recipes/slow-cooker-french-onion-soup

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Posted in Soup, Starter

May 10

Winter soup with bacon, lentil and pasta

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Posted in Soup, Starter

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