A collection of Appetizers, Tapas, Antipasti, Meze, Hors d'oeuvres, Amuse bouche, Canapés, Bocas, Dips or even just snacks.
Nov 05
I am not a food snob, but when something is supposed to have cheese in it, then I expect real cheese. However many times I have had chili con queso it has been made with Velveeta, which is processed cheese product, but it isn’t cheese. I know it is because of convenience that people just …
Oct 30
These ricotta fritta antipasti are a little like gnocchi, but a lot lighter and very ‘more-ish’. Ricotta is a strange cheese. It literally means ‘re-cooked’, as in that after normal cheese has been made by separating the curds from the whey, the whey is then heated to create the ricotta. Also ricotta doesn’t really melt, …
Oct 14
Though tapenade is best know as a dish from Provence, France, there exists very similar olive pastes throughout the Mediterranean. The word ‘tapenade’ hides a history in one of its ingredients, capers. In Provence, the caper plant is called ‘tapenei’, and capers used to be stored in vessels filled with olive oil. The capers were …
Oct 12
The mountains of glistening olives that you see in supermarket deli bars sure look tempting and they are hard to resist, but they can make quite a dent in your wallet. With a couple of ingredients, you can make your own at home, for a fraction of the cost and enjoy this little treat more …
Oct 10
Sometimes on restaurant menus the appetizers look more exciting than the main courses, and it is tempting to just order a few of them instead, sort of like tapas or meze. Though antipasto is Italian for ‘before food’, i.e. an appetizer or hors d’oeuvre, they are often served together on a large platter and can …
