Archive | Appetizers RSS feed for this section

Creamy Tomatillo and Avocado Salsa

24 Oct

Though an avid appreciator of salsa in its chunky, vegetable-laden form, I’ve never really been able to get behind salsas and dips of the creamy variety.  I don’t know if it’s a texture issue or what, but dipping a crispy fried chip into a bowl of creamy sauce has always felt sort of odd.  The two dispositions of the chip and dip are so different, and yet so uniformly rich, it just feels like gilding the lily to combine one with the other.  At least, that’s what I used to think, until I innocently whipped up a batch of this super creamy, super flavorful salsa and, oh, man, I now think there can never be enough of this salsa available in the world at any given time.  Mark my words, if I know this salsa is available anywhere, at any time, I am going on a one-woman mission to find it and eat it.  All of it.

This salsa is other-worldly.  The absolutely spot-on spiciness of the jalapenos is expertly balanced by the cool creaminess of the avocado and sour cream, and the tartness of the tomatillos and citrus works effortlessly to round everything out.  With bunches of fresh herbs and just the right amount of kicky garlic, I don’t think there is a more perfect creamy salsa in existence.  It’s cool, spicy, and complex, and it practically begs to dress up a crisp, cold salad.  I am also willing to bet that this salsa, folded into a pile of freshly poached or grilled chicken that has been shredded and combined with some punchy chunks of bell pepper, would make the best chicken salad known to all of humankind.  If I hadn’t already eaten all of this particular batch of salsa you see here, I would be making that exact chicken salad right now.  Which reminds me, I need to buy some more avocados.  And tomatillos.  And sour cream.  Excuse me, I have to go now.

I still can’t say I am a convert to all creamy salsas and dips (my preference still sits firmly in the chunky vegetable camp), but this entry into the fray certainly goes a long way towards persuading me that perhaps I should pay a little more attention to the world of creamy salsas.  If they taste half as good as this salsa, I can only imagine what I’ve been missing out on all these years.

Creamy Tomatillo and Avocado Salsa

From Claire’s Corner Copia Cookbook

2 fresh jalapeno peppers

4 fresh tomatillos (or green tomatoes, if you’re looking for a use for them)

2 ripe avocados, peeled and pitted

½ small yellow onion, chopped

1 cup chopped flat-leaf (Italian) parsley

¼ cup chopped cilantro

4 large cloves garlic, chopped

juice of 1 lemon

juice of 1 lime

1 cup sour cream (the original recipe called for low fat, but I used full fat and it was just fine)

salt and pepper to taste

In a small saucepan, cover the jalapenos and tomatillos (or green tomatoes) with water and bring to a boil over high heat.  Cook at a simmer for 10 minutes, stirring occasionally.  Remove from the heat, drain, and allow to cool slightly.

In a blender or food processor, combine the cooked jalapenos and tomatillos, avocado flesh, onion, parsley, cilantro, garlic, and lemon and lime juice.  Blend or process on low speed for 20 seconds until pureed, stopping to scrape down the sides as needed.  Pour the mixture into a medium bowl and stir in the sour cream.  Add salt and pepper to taste.

If you desire a less spicy salsa (though this is not what I would call a super spicy salsa, it definitely has a bit of a kick to it), you can cut open the jalapenos after cooking and scrape out the seeds.  Your salsa will still have some spice to it, but it will be markedly less so than if you had left the seeds intact.

Tags: , , ,

Everything Flatbread

22 Sep

There need only be the mere mention of a get together or activity, and the very first words blurted out of my mouth are, “What can I bring?”  It’s beyond a habit at this point, I fear, for recently I have been faced with the rather challenging situation of not really having much to physically contribute beyond my ability to create things in the kitchen .

This is, of course, rather perplexing for me.  As someone who has remodeled a kitchen or two, landscaped her own yard, and once tiled a bathroom floor while six months pregnant, the recent realization that I can no longer lift heavy things or reliably handle a shovel has proven to be somewhat sobering.

Of course, it should be pointed out that, technically, I should have stopped lifting heavy things and swinging construction implements long before I made the decision to actually stop doing so, but sometimes it takes me a while to learn.  Maybe not learn, but, you know, listen to my body.  The short version of this story proceeds as such: Ten years ago I was hit by a truck while riding my bike.  I lived to tell the tale, but my back and neck have never been the same.  It took me a while to admit it, but it has finally come to pass that me and physical labor?  We’re no longer friends.  Sure, I still want to lift heavy rocks to build a retaining wall, but I also want to be able to stand upright without crying, so those rocks are just going to have to be moved by someone else.

It’s a hard pill to swallow, but it’s a predicament that I find I can overlook somewhat if I just make every effort to contribute in a different way.  You need someone to demo your kitchen?  How about I bring over some snacks and share them with whomever you get to do that with you?  Need to dig up some bushes and move them?  I will make you lemonade.  Over the summer, determined to help my son’s school beautify their new play area without simultaneously crippling my body, I made a similar offering.  You need help moving those wood chips?  Here come the snacks!

The good thing is, as much as people appreciate help with laborious physical tasks, there is hardly a project that does not have room for snacks.  A simple flatbread sprinkled with seeds and a bit of dried onion and garlic will go a long way on a hot afternoon.  Offering a light bite with a familiar taste (in homage to everyone’s favorite standby: the everything bagel) is a good way to pep up spirits that have grown weary with work.  Pair it with some mango lemonade and you might feel just as welcome as someone arriving with a bit more muscle and a lot less neck pain.

Everything Flatbread

Good news!  This flatbread is made from the exact same dough that I use to make pizza.  This means that you can make a batch of flatbread, then have enough dough leftover to pop in the fridge and save for making pizzas another day.

1/3 of a batch of this pizza dough

1-2 tablespoons olive oil

sesame seeds

poppy seeds

caraway seeds

dried onion flakes

granulated garlic

sea salt

Preheat oven to 475 degrees Fahrenheit.  Adjust an oven rack to the lowest position.

Line a baking sheet with parchment paper.  Sprinkle a very small amount of flour onto the paper.  Place the dough onto the parchment paper, then, using your hands, gently stretch the dough across the entire surface of the baking sheet, coaxing the dough as you go and making certain not to tear it.

When the dough has been sufficiently stretched, drizzle 1 tablespoon of olive oil over the dough and, using a spoon or a brush, coat the top of the dough.  If you find that 1 tablespoon of oil is not enough to cover the dough, add the remaining tablespoon.  Sprinkle the top of the dough with the seeds, onion, garlic, and salt.

Bake the dough on the lowered oven rack for 10-15 minutes, until the edges have browned and the top is bubbled and golden in spots.  Serve warm or at room temperature.

Tags: , ,

Quick All Parmesan Crackers

15 Aug

For as infrequently as my husband and I entertain, you’d be faced with quite a difficult task if challenged to find someone who is more prepared to entertain than I am.  We own more cocktail glasses and tiny plates than I think we’ll ever be able to use.  There are at least three types of cheese knives in our silverware drawer, we’re never without an assortment of nuts and crackers for snacking, and we live four blocks away from an absolutely divine wine shop that is more than capable of supplying us with several festive nights’ worth of beverages.

My favorite party trick, however, might just be the one I only recently discovered.  Last week, after finishing off a small, precious package of delicate Parmesan crackers that was gifted to me by my cousin, I began to sniffle a little at the thought of no longer being able to nibble the crackers while enjoying a small splash of white wine as we relaxed in the garden each night.  The crackers were absolutely delightful, you see, very light, pleasantly piquant, and the perfect item to pair with a little nightcap.  Their savory secret lied in the fact that the crackers were made of nothing more than baked Parmesan cheese, a bit of knowledge I was privy to when I first received the crackers, but not really in full realization of until I ran out of them and almost immediately began to yearn for more.

The crackers, allow me to repeat, were made out of nothing but Parmesan cheese, an item I not only had in my refrigerator right then, but always make sure to have in the refrigerator at all times.  The mourning period was over.  The crackers would return.

And, ten minutes later, they did.  Brightened up with a small sprinkling of chopped fresh rosemary (an herb we are able to grow year-round) and a dash of cracked pepper (which, come on, everybody has on hand), I soon found myself in the company of my very own plate of homemade Parmesan crackers that are as easy to make as they are enjoyable to eat.  Made of only two ingredients at most, these crackers are a simple, satisfying treat that are the perfect greeting for any guest.  Or, if you are like me and my husband, they are the perfect small bite to enjoy while engaging very contentedly in a small and cozy party of two.

Quick Parmesan Crackers

These crackers are a totally self-contained treat, meaning they are not the type of cracker one is meant to eat topped with anything.  Trust me, though, you won’t long for any embellishment when eating one of these fine snacks, as they are perfectly fulfilling and satisfying all on their own.

Quick All Parmesan Crackers

½ cup coarsely shredded (not grated) Parmesan cheese

That’s it.  No, seriously.  That’s all.

Optional:

very finely chopped fresh rosemary

freshly ground black pepper

Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Scoop 1 rounded teaspoon of Parmesan cheese into a little mound on the parchment lined baking sheet.  If you want to add rosemary or black pepper to your crackers, sprinkle a pinch of each one onto as many Parmesan mounds as you wish, and gently mix in with your fingers.

Bake crackers for 5 minutes on the center rack of the oven.  The crackers will be done when they are deeply golden at the edges and just beginning to turn golden in the middle.  Remove sheet pan from the oven, and allow crackers to cool on pan for 2-3 minutes, until they have cooled firm enough to not fall apart when removed with a flexible spatula.

Makes 20-24 crackers.

Tags: , , ,

← Older Entries
Newer Entries →