I love making flatbread pizzas. Like pasta, they are a blank canvas on which to build flavors. Unlike pasta, they are crispy, crunchy, and can be wrapped in tinfoil and thrown in my purse for an afternoon snack. This pizza, … Continue reading
Homemade bread can be hard, cumbersome, and often even more painful than shelling out made dough (ha, pun) for the store bought version. This is, hands down, the most universal flatbread recipe ever and is so freakin easy that you … Continue reading
Spinach is still a vegetable if you cover it in cheese, right? Spinach and artichoke dip is a classic that doesn’t need much tweaking. A little bit of lemon juice for acidity, garlic and cayenne for depth, and a … Continue reading
Freshly picked tomatoes are dead sexy. Their skin is warm to the touch, smooth, and a rich red that screams to be bitten into. When you do, the flesh inside initially resists before giving way and melting in your mouth … Continue reading
I made this eggplant dip for my birthday dinner last night and it was a perfect addition to a greek themed meal. The dip is healthy, and a great option for people who have allergies or are vegan as it … Continue reading
Earlier this summer I attended a wedding and, true to form, the first thing I did after the ceremony was find the door that the servers were walking out of so that I could nab food in as efficient and yummy a way a possible. My favorite bite of the night was puff pastry with pear, gorgonzola cheese, and caramelized onions. I was determined to figure out how to make it and decided to test it out at a gathering for Nick Troiano at my apartment. I’m proud to say that they came out wonderfully and were super simple to make. Definitely found my new go-to party bite!
Pear and Gorgonzola Bites (20-25)
- 1 box frozen puff pastry (I suggest Pepperidge Farm)
- 2 large onions
- 1 cup crumbled gorgonzola
- 2 pears
- Slice onions 1/8″ to 1/4″ thick. Caramelize in a medium skillet over low heat with a little olive oil, stirring occasionally. The key here is to give the onions lots of time and not to rush, ideally cook for 1-2 hours.
- Remove puff pastry from freezer. Preheat oven to 375F.
- Cut pears into a small dice.
- Slice puff pastry (not frozen, but still as cold as possible) into medium-sized rectangles, approx. 3.5″ x 1.5″.
- Transfer puff pastry rectangles to 2 parchment paper-lined baking sheets.
- Place a small dollop of caramelized onions in the center of each rectangle. Top with about 1/2 tsp of pear and 1/2 tsp crumbled gorgonzola.
- Place baking sheets in freezer for 15 minutes. This is important because for the puff pastry to puff (which is sort of the point) it needs to go into the oven cold.
- Bake for 12-15 minutes or until puffed and golden. Serve warm.
Need other party nibbles? Check out these recipes!
- Fill a large pot with water and place over medium/high heat. Add garlic, lemon slices, salt, and pepper and bring to a boil.
- Turn heat off, add shrimp, stir gently until shrimp are cooked – about 2 1/2 minutes. Strain shrimp and set aside until cool.
- Once cool, chop shrimp into small pieces less than 1/2″ in size.
- Combine tomatoes, red onion, cilantro, and shrimp in a bowl. Add lime juice and toss to combine. Season with salt and pepper to taste.
- Cover and return to fridge until chilled. Serve cold.
Mignonette, the acidic sauce served beside or on top of oysters, helps to balance out oysters salty sweetness. You might not make one often, but having a mignonette in your cooking repertoire is a must. This is especially true as the weather heats up and summer barbecues fill our calendars. When you pick up your oysters, say no to the sickly sweet cocktail sauce and whip up your own quick mignonette. This recipe uses the milder and more nuanced white balsamic vinegar instead of red wine vinegar and makes enough for one dozen oysters, scale up as needed and serve in a small dish.
- 2 tbsp minced shallot
- 1 tsp cracked black pepper
- 1/3 cup white balsamic vinegar (or red wine vinegar)
- 1 tbsp minced parsley
Combine all ingredients in a small bowl. Serve.
Halloumi cheese is magic. It’s cheese…you can grill. Yes, grill, on heat. Serve it on top of chilled fresh watermelon with a sprig of mint for a light, fresh, and healthy hors d’oeuvre that no one will be able to turn down.
Watermelon with Grilled Halloumi and Mint (Serves 8)
- 1 medium watermelon, chilled
- 1 container halloumi cheese
- 16 mint leaves
- olive oil
- Slice watermelon into 1″-1.5″ cubes.
- Slice halloumi thinly (about 1/4″). Cut each slice into squares that fit on top of the watermelon cubes, trying to be as uniform as possible.
- Grease your hot grill or grill plate with olive oil. Place slices of halloumi on the grill, flip after 2 minutes or when they have grill marks. Grill on both sides and transfer to a plate.
- Top watermelon cubes with grilled halloumi. Garnish with a mint leaf.
The first time I made a variation on this was 3-4 years ago and I was blown away. It might sound weird but the combination of sweet fig jam with salty prosciutto and tangy blue cheese is magical. In the … Continue reading