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appetizers

post #1 of 7
5/29/06 at 5:36am
Thread Starter 
it has been awhile since i have been on here, hope everyone is doing ok, i need some fresh ideas on apps, not deep fried, keep in mind prep time, cook time, and of course johnny cooks ability to screw it up. i know there is an endless list of apps, just looking for fresh ideas for an old and tired mind, namely mine,:lol: thanks
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post #2 of 7
5/29/06 at 6:32am
dates with foie....they are showing up around here
pates....alot of prep but not alot of energy to assemble...long shelf life
I've got chevre with pureed basil/olive oil, toasted pinenuts, kalamata olives and sun-dried tomatoes served with pita chips that is the hit of parties....it'd translate to a restaurant.

The catering threads have alot of ap ideas....since that is a major part of what we do. The ideas are there but they may need a restaurant translation....ie if you're assembling for a cocktail party there maybe more fussing tidbits than are reasonable for a rest. kit. to recreate for dinner service.
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post #3 of 7
5/29/06 at 11:18pm
We've been doing parilladas recently - square sheet of filo (feuille de brick, actually, bit thicker than regular filo), plop down 5 slices of sauteed pear or apple, round of goat cheese on top, fold into a neat envelope, few minutes in the oven with a brush of melted butter, serve on salad.
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post #4 of 7
5/30/06 at 12:37am
man, add some caramelized onion into that and i'm hooked!:lips:
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post #5 of 7
5/30/06 at 12:58am
It's summer time so the first thing that comes to mind for me are cold soups. Gazpacho, Vichysoisse, Lettuce soup, cold Borscht (had to throw that one in, part of my heritage), etc... Then theres salads - the salad Niçoise, insalata Caprese (basil, tomato and buffalo mozzarella dressed in olive oil), a well done Cesar salad is always nice, as is a simple herb and mesclun salad. You can do plenty with patés and terrines as well - serve with a condiment or two (mustard, aioli....), some crusty bread and maybe a small salad on the side. You can also do small, simple pizzas served with some cured ham, olives, salad, etc...

Personally, I'd rather have a well done take on a classic than a new recipe that doesn't succeed (far too many of them these days - seems some chefs use creativity for it's own sake and forget about flavour). Whenever I'm stuck for ideas I turn back to history, the classics. Not necessarily for the recipe itself, but rather for the idea of the dish, and then think of my own interpretation of it.
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post #6 of 7
5/30/06 at 4:03am
The best ap I've had lately was a lox/goat cheese quesadilla. :)
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post #7 of 7
5/30/06 at 4:39am
Thread Starter 
keep em coming,:lips: thanks for the replies, i think i might be a little burnt out, need some refreshing, i am old school i guess, anyway, thanks.
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