Archives for posts with tag: appetizer

Recently, circumstances conspired so that I had the means to create a new recipe, using ingredients I don’t usually have on hand. I had a package of thawed smoked salmon (thank you, friend who moved and cleaned out her freezer into mine!) The other day I noticed that goat’s cheese was on sale at my local supermarket. I had some fresh dill-infused olive oil leftover from a salad dressing from a few nights ago. Grape leaves are easily available at my local Community Gardens. Naturally, thinking of these ingredients, I made some Altered Dolmades.

I have never made a dolmade before, but from my fully adequate experience in eating them, I know they usually have rice inside. I am trying to eat fewer carbohydrates, so I thought to replace the rice with cheese. Yes!

rolling up the yumminess

So, here is a delicious treat to fix up in very little time. Please note everything is changeable, and you can add anything you want (hot peppers, olives, capers, other cheeses, little bits of bacon…) If you like your rice, you could mix some cooked brown or white rice into the cheese mixture. One thing I really wish I’d had for this was some lemon. I would have squirted it overtop before baking…

*Cheese mix: 1 tube of goat cheese (I used “herbed”), two sprigs of green onions chopped up fine, two tablespoons of crushed almonds, a sprinkle of salt

*Olive oil/dill mix: a couple of sprigs of Dill, settled into a small bowl (about 1/4 cup) of olive oil, and a few grinds of pepper. (Please note in the photographs, I’d used too much oil. Try about 1/4 cup, or even a little less.)

*1 small packet of wild smoked salmon, thin slices

*about 20-30 grape leaves (smaller ones, still clear and bright in colour and translucency)

METHOD: I laid out the grape leaves so that about four to six of them were on my work surface, overlapping. I then took a piece of the fish, and rolled it around a spoonful of the cheese mixture. Then I blobbed a little more of the cheese mixture onto the outside of this fish-tube, and rolled it up in the grapeleaves.

I used a little casserole dish to lay them out in. Once then were all there (I had enough to make about six dolmades) I drizzled the olive oil/dill overtop.

I used the leftover oil afterwards for yet more salad dressing.

BAKE in a moderate oven ’til done (about half an hour? or more or less… everything is edible raw so you can’t undercook.) When I say done, I mean the smell is unbearably delicious, and the grapeleaves are very dark.

If I’d had any leftover grapeleaves, I’d have simply added them to my salad.

I’ll be doing this one again!

Natasha Henderson, Montreal

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a pan of these lovlies, ready to pop into the oven for a quick appetizer

One of the quickest, easiest things to make with savory, sweet, salty, or miscellaneous ingredients is a plate of mushroom caps. True, you do need some fresh mushrooms, but besides the necessity of that one ingredient, pretty much anything else you have on hand can stuff them. I love how the natural moisture of the mushroom comes out, stewing whatever is stuffed in them into a little pocket of taste. When I was a child, it was an old standby in our house to have mushroom caps as an appetizer: Mom would use orange cheddar and a “seasoning salt” to fill them. I’ve been trying out a few different options, lately.

mushroom caps stuffed with hot peppers, hot peppers stuffed with mushroom stems

Some of my personal favorite combos are:

-any sort of pepper (green, jalapeno, spicy, etc) with a drop of cheese on top and maybe garlic too. Sprinkle on some black pepper and any range of herbs such as oregano or basil or rosemary or dill or…

-the stems from the mushrooms mixed in with tomato and a bit of honey and/or soy sauce or any other type of “sauce” you like and have. Or skip those sauces and mince up some olives.

cheese and black pepper. Any type of cheese.

salsa of any type, with or without leftover vegetables like zucchini, eggplant, sweet potatoes.

bok choy with spicy chilli pepper, and a drizzle of olive oil.

sour cream and broccoli and paprika.

rosemary and goat cheese.

leftovers… any type of leftovers that can fit into a mushroom.

even in the heat of summer, these are worth turning the oven on for

Really, most any mixture works. I normally would “see what I have” then adjust my plans accordingly. I like to mince the ingredients up finely, then stir them together and spoon into the ‘caps. Sometimes, though, I don’t. This is a great type of recipe: there really aren’t any rules. Alright, one rule: if you use cheese, put it on top. That way it will melt and be a sort of “lid” for the rest of the ingredients in your little mini-casserole dish.

Cook at about 300-350 degrees ferenheit, for about 20-30 minutes… ’til “done”!

Natasha Henderson, Montreal

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