ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Apps and sides - no oven
New Posts  All Forums:Forum Nav:

Apps and sides - no oven

post #1 of 11
Thread Starter 
I need suggestions for holiday dinner appetizers and sides that do not require use of the oven. Thank you.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #2 of 11
do you have stove burners? Or are they to be raw/cold? Can they be pre cooked and served cold/room temp?

How many people are you serving?
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #3 of 11
I made an Olive and Bean salad that I serve as a side all the time. Stuffed Green olives, Kalamata's, Garbonzo's, Kidneys, Pintos and Navy or Canelini beans. Finely shaved Red Onion, Chopped Oregano, Extra Virgin Olive Oil and Cider Vinegar.

Also do an Artichoke Roasted Red Pepper and Hearts of Palm cold dish/salad with Balsamic and Oil.

The traditional Salmon with Cream Cheese and Dill on a Cucumber slice

Summer Rolls
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #4 of 11
Cheeseball, cheese/sausage/crackers, veggie platter with dip.......
post #5 of 11
Thread Starter 
I'm serving 10, possibly more. Yes I have stone burners but I would prefer an hors d'ouevre that is cold, and a side dish that is warm. I'm already serving minted peas as a side dish with roasted lamb and I want something that will go with that. Possibly shrimp? Or maybe another vegetable dish that is not green.

Thanks for the suggestions!

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 11
roasted roots....beets, turnips, rutabegas, parnips, sweet potatoes, new potatoes....a combo of 2-3 peeled, cubed or sliced and roasted with olive oil and salt....use good evo.....good at room temp


Shrimp, well boiled shrimp with remoulade and cocktail sauce evaporates on any STL buffet.

Shrimp dip....spicy boil shrimp, chill, coarse chop, add to cream cheese/sour cream, dillweed, capers, lemon juice/zest, cayene or chipotle or hot sauce...
you can add scallions, granulated garlic, horseradish.....tiny hit of ketchup is another option.

I made a crab thingy last week.....mascarpone sauteed diced red onion, sirachi sauce, sour cream, mix...topp with crab......top with red sauce....horseradish/lemon/cayene, worchester sauce, .....top all with capers/fine dice red onion, dillweed, parsley....or switch and have the crab on top of the red...you may mix seafood...shrimp and crab, lobster, etc....
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #7 of 11
Thread Starter 
Mascarpone sounds like a great cheese to mix with seafood I admit!

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #8 of 11
Taramasalata
Tortilla Espanol (potato omelette, served room temp, cut in wedges)
White gazapacho (almond and garlic) served in demitasse cups
Rolled eggplant
Pasta elias
Dolmathakia

You know the drill. A Greek is asking about appetizers? I mean WTF?! Thought I'd slip in some Spanish delicacies just to liven up the party.

Ole, Yasou, and Mele Kalikimaka,
BDL
post #9 of 11
The other day I made a brown rice salad. I did use the oven to cook the rice, I get more consistent results with brown rice in the oven rather than on the cooktop.

Anyway it was about 2 cups of brown rice, cooked and chilled, mixed with finely diced red and green bell pepper, some chopped black olives , a few chopped green onions, then dressed with about 1/2 cup or so of a mustard vinaigrette dressing. Easy to prepare and works well at room temperature.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #10 of 11
I make an appetiser of endive leaves, (used as 'boats') containing a small sliver of English pears (conference works best), some crumbled Stilton cheese and topped with a pinch of chopped walnuts.
post #11 of 11
Good call Ishbel. I was looking for something to make the cheese board a wee bit special on thursday. I'll put on a side dish of that.


Koukouvagia,

For an apetiser why not go for antipasti and make life easy. so much choice of already made stuff in the deli
Try a fishy one,With smoked salmon, Make a smoked fish pate, Shrimp
A salami/Parma ham type one
And a vege one with olives, artichoke hearts, avocado etc. and you could make your own humus, Baba ganoush and yogurt dip too

So simple
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Apps and sides - no oven