Appetizers Recipes

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Mushroom Polenta: Savory Napoleon Recipe Recipe

Napoléons are usually pastries made of three layers of puff pastry and two crème pâtissière layers with a fondant topping. I made a savory equivalent using layers of grilled polenta slices, portobello mushrooms, cheddar cheese, grilled asparagus and tomatoes from our garden. 

It's finally tomato season! My husband planted 19 different plants of various tomatoes, which means I'm going to be cooking a lot of tomatoes until the fall. Lulu gathered a large basket of cherry tomatoes that I roasted in fresh thyme and served as garnish. We also happened to find some asparagus Lulu planted several years ago that we were never really able to harvest. It was a nice surprise, so I grilled them too, and added them to the Napoléon layers. I was very proud of how the dish ended up looking: colorful and pretty.

In my opinion, Napoléons have to look gorgeous before being eaten. We eat with our eyes first and I'm confident these savory Napoléons will satisfy the pickiest eater.


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Quiche Lorraine Recipe Recipe

Quiche Lorraine Recipe

06.18.12 by Jackie

Quiche Lorraine, as its name indicates, is a savory tart that originated in the north-eat region of France, la Lorraine. The word quiche is derived from the word "Küchen", which means "cake" in German. What makes the quiche Lorraine stand out is the addition of bacon or lardons to the traditional quiche ingredients.

I made mine with turkey bacon, herbes de Provence and leeks and prepped the dough the night before. I flavored it with herbes de Provence and caramelized onions. You can prepare both the crust and filling separately in advance and assemble at the last minute for a quick and easy dinner meal. Accompany with a salad, serve the dish on your patio (or anywhere outdoors) and you'll feel as if you're sitting on the terrace of a café in France!


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Tabouleh Stuffed Mushrooms (Mushroom Appetizer Recipe) Recipe

In this recipe, mushrooms are used as little receptacles for serving tabouleh. They make very refreshing appetizers, which pair perfectly with the beautiful weather we've had in the Bay Area. 

I pickled the mushrooms days in advance so the mushrooms aren't raw but still hold their shape and don't darken. The appetizers are assembled at the last minute and they make an ideal dish for a buffet-style party. We're hosting our  annual pool party soon, so I've been experimenting with fun, summer-y appetizers for the occasion and this mushroom dish is definitely going to make the list! 


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Lobster Ceviche Recipe Recipe

Lobster Ceviche Recipe

05.07.12 by Jackie

This is lobster cooked ceviche style. I got the inspiration from our anniversary trip to Cancun several years ago. The concept is very simple: seafood is partially "cooked" by incorporating a citrus marinade. The marinade was made up of the usual key ingredients, lemon juice and wasabi.

What makes this chilled dish so refreshing is the added celery, cherry tomatoes, cucumber, green bell pepper, green Thai chiles and dill. 


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Eggplant Tart Recipe Recipe

Eggplant Tart Recipe

05.04.12 by Jackie

This eggplant tart is a refreshing and light dish. Eggplants are sliced, grilled and seasoned with pistachio pesto. The filling is a mixture of chopped eggplant with sautéed water chestnuts, which adds body to the tart.

Paired with a salad, this makes the perfect midday meal. It's pretty filling and will keep you going for the rest of the day. Enjoy!


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