Provincial style stuffed eggs

Ingredients

6 hardcooked eggs
2 tbsp sour cream
1 tbsp mayonnaise
6 to 8 oil cured black olives, pitted and chopped fine
1 clove of garlic, finely minced
2 anchovies, finely mashed
2 tbsp flat leaf parsley, finely minced

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth Using a pastry bag outfitted with a lg decorator tip, pipe filling into the egg White mound the filling sprinkle filling with a bit of finely minced flat leaf Parsley

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Stuffed grape leaves – armenian

Ingredients

2/3 cup peanut or safflower oil
4 onions, minced
1 tbsp salt
1 tsp allspice
juice of 3 lemons
1 cup good olive oil
1/4 cup tomato sauce (optional)

2 cup long grain white rice
1 1/2 cups water
salt and pepper
fresh mint to taste (optional)
80 cured young, tender grape leaves

How to prepare

Saut

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Tequila hamma hamma oysters

Ingredients

24 freshly shucked hamma hamma oysters
1/3 cup finely diced seedless cucumbers
2 tbsp finely diced red bell pepper
2 tbsp finely diced poblano chile
1/2 tbsp finely chopped serrano chile
2 tbsp fresh lime juice
1 tbsp fresh chopped cilantro
black pepper
sea salt
frozen jose cuervo traditional tequila

How to prepare

Combine the cucumber, peppers, chilies, lime juice, cilantro and black pepper to taste. Cover and refrigerate one hour. Arrange the oysters on a platter with crushed ice. Spoon about 1/2 tbsp of the relish over each oyster. Just before serving sprinkle each with a pinch of salt and a drizzle of tequila.

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Quattro formaggi – williams sonoma pizza book

Ingredients

Potato pizza dough:
1 boiling potato, 5 oz.
1 tsp active dry yeast
3/4 cup plus 2 tbsp lukewarm water
2 1/2 cups all-purpose flour, plus 1/2 cup for working
1 tsp salt

1 tbsp extra virgin olive oil.

2 oz gorgonzola
2 oz fresh goat cheese
2 oz fontina’
2 oz mozzarella
1 tbsp extra virgin olive oil

How to prepare

Boil the potato in water to cover until tender, 20-30 minutes; drain and peel while still hot. Meanwhile, in a small bowl dissolve the yeast in the water and let stand until slightly foamy on top, about ten minutes. In a large bowl stir together the 2 1/2 cups flour and the salt. Pass the hot peeled potato through a sieve into the bowl and form the mixture into a mound. Make a well in the center of the mound and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour and potato into the yeast mixture. Continue stirring until a dough forms. Let rise in an oiled bowl until doubled, 1 to 1 1/2 hours. Turn the dough out onto a surface dusted with the remaining flour. Shape your pizza as desired, let rise on a peel dusted with cornmeal for about 15 minutes and proceed. Makes enough dough for a 12″ thin-crust or a 9″ thick crust pizza.
Preheat an oven to 450f. If using a baking stone or tiles, place in the oven now. Place the gorgonzola and goat cheeses in the freezer to make them easier to slice. Thinly slice the four cheese separately. Shape the pizza dough and top with the cheeses. Transfer to the oven and bake for 10 minutes. Reduce the oven to 400f and bake until golden, about 10 minutes. Drizzle the oil over the top and serve immediately.

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Mexican deviled eggs

Ingredients

8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tbsp sliced green onions
1 tbsp sour cream
Salt to taste

How to prepare

Slice the eggs in half lengthwise, remove yolks and set whites aside in a sm bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt evenly fill the egg whites, filling will be creamy serve immediately or chill until ready to serve

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Grapefruit scallop ceviche

Ingredients

1 lb bay scallops
4 scallions, chopped, white part only
1/2 cup fresh grapefruit juice
1 tbsp grated grapefruit zest
1/3 cup fresh lime juice
2 tbsp grated lime zest
6 to 8 tbsp extra-virgin olive oil
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tbsp finely chopped cilantro leaves
1/4 cup finely chopped parsley
1 tsp dried oregano
Kosher salt and freshly ground black pepper to taste
crushed red pepper, to taste

How to prepare

Combine all the ingredients except the scallops in a non-reactive mixing bowl, preferably glass. Mix well to blend. Then add the scallops and refrigerate, covered, overnight. Before serving, drain well and discard the marinade. Serve on salad greens. Makes 6 to 8 appetizer servings

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Tomato fritters

Ingredients

4 cups fresh tomatoes – chopped
2 eggs
Salt
Pepper
Flour
Vegetable oil for frying

How to prepare

Peel and chop very ripe tomatoes into thumbnail size pieces add salt and pepper to Taste add eggs and mix well add flour 1/2 cup at a time, mixing well after each Addition until you have a thick batter. Batter should pour from a spoon, but be Thicker than pancake batter heat 1/2″ vegetable oil in skillet over medium-high heat Spoon batter into patties and fry until golden brown on each side remove from pan And drain on paper towel.

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Carrot-Mushroom Loaf

Ingredients

1 cup chopped onion
4 1/2 cup grated carrots
1 lb chopped mushrooms
5 eggs
2 cloves garlic
1 cup fresh, wholewheat breadcrumbs
1 cup grated cheddar cheese

1/4 cup butter
salt
pepper
basil
thyme

How to prepare

Crush garlic into melting butter. Add onions and mushrooms and saute until soft. Combine all ingredients (saving half the breadcrumbs and cheese for the top). Season to taste. Spread into buttered oblong baking pan. Sprinkle with remaining cheese and breadcrumbs. Dot with butter. Bake at 350 F. for 30 min. covered, then 5 uncovered, or until browned. from the Moosewood Cookbook. Makes 4 to 6 servings.

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Moroccan style stuffed eggs

Ingredients

6 hardcooked eggs
3 tbsp yogurt cheese (labni)
1 tsp olive oil
4 to 6 brined green olives, pitted and chopped fine
1/2 tsp ground cumin
1/2 tsp caraway seeds, ground
1/2 tsp ground coriander
Sprigs of flat leaf parsley to garnish

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth using a pastry bag outfitted with a lg Decorator tip, pipe filling into the egg white mound the filling garnish with the Flat leaf parsley

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