Appetizers and Sides

[viscousmemories]

At livius' suggestion, I tried a new appetizer/side yesterday that is now on my list of favorite appetizer/side things in the whole wide world. It's called "Sliced Tomato", and it's truly a marvelous thing. :D

Seriously, though. I previously thought a tomato was a tomato, and though they come in all shapes and sizes one is not significantly different from any other. Boy was I wrong! There is such a thing as an heirloom tomato, which may look like so:

http://www.swallowtailgardenseeds.com/assets/tom_mix.jpg





So what you do, see, is slice that bad boy up and fan it out on a plate. Then drizzle olive oil over the top of them, then a spash of balsamic vinegar, salt and pepper, and finally a sprinkle of oregano. Outstanding flavor. Apparently if I'd had a good crusty bread to go with it I would've liked it even more, but I don't know how that's possible.

So how about you? Any really good easy to make appetizers or sides?

[JoeP]

You don't even need multi-coloured tomatoes for that. It's a great starter. But please swap the oregano out for basil (fresh, whole leaves). Basil and tomatoes are made for each other.

Add sliced mozzarella for a slightly more complex take on the same.

Here we have tree tomatoes. Shaped like Italian plum tomatoes but more pointy, with prominent veins like Willow at the end of BtVS season 6. Not great fresh, but good in chutney.

... I'm drawing a blank on other ideas and my handy book "Soups and Starters" is nowhere to be found. Damn house elf.

[livius drusus]

Caprese (tomato, mozzarella di bufala, fresh basil) is a really more of an entre, imho, particularly apt for a light summer lunch. For people who don't have fresh herbs handy, dried oregano works much better than dried basil on tomatoes.

Here's a great appetizer which I've had for breakfast many a day. It takes almost no time to make, and assuming you can find fava beans (yes, yes, I know... nice chianti and all that), it's a fabulous way to inject a little North African Mediterranean spice into your life.

Fava Bean Breakfast Spread

1 (15 ounce) can fava beans
1 1/2 tablespoons olive oil
1 large onion, chopped
1 large tomato, diced
1 teaspoon ground cumin
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
salt and pepper to taste
ground red pepper, to taste
whole wheat pitas

Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita.

[JoeP]

fava beans (yes, yes, I know... nice chianti and all that)
:hannibal:
I don't just make these requests for myself, you know

[Roland98]

I hate tomatoes. Just thought you should all know that.

[Gawen]

So how about you? Any really good easy to make appetizers or sides?Escargo. Really easy. Go out in the garden and hunt 6-8, bring them in and wash them off. Crack the little buggers open and gingerly pick out the snail. Dust liberally with garlic...and eat. How easy is that!!??

[Bella]

I'm a huge fan of antipasto myself. Little tidbits on a huge platter, then everyone gathers round and sticks their hands in, munching as they mingle (and drink, of course). Marinated vegetables, onion salad, olives, different varieties of cheese - sexy as hell.

[Ymir's blood]

I hate tomatoes. Just thought you should all know that.
Finally someone who knows food. :D

[JoeP]

I'm a huge fan of antipasto myself. Little tidbits on a huge platter, then everyone gathers round and sticks their hands in, munching as they mingle (and drink, of course). Marinated vegetables, onion salad, olives, different varieties of cheese - sexy as hell.
Mmm. Artichoke hearts, dolmades, marinated slices of red peppers, feta, chunks of bread and panini and humus, taramasalata and all that kind of stuff.

[JoeP]

I hate tomatoes. Just thought you should all know that.
You're right, we needed to know that. Fine. I'll eat the tomatoes myself. Now, what would you like instead? (You're still coming round at 7, right?)

[livius drusus]

I hate tomatoes. Just thought you should all know that.

I have a good friend who hates them too. It's a textural thing with her: she finds them slimey. Of course, so do I, which is why I seed every tomato that touches my dinner table, unless it's one of those amazing heirlooms that are to all intents and purposes seedless already. Or a wee grape tomato.

[livius drusus]

I'm a huge fan of antipasto myself. Little tidbits on a huge platter, then everyone gathers round and sticks their hands in, munching as they mingle (and drink, of course). Marinated vegetables, onion salad, olives, different varieties of cheese - sexy as hell.

Add some Brezaola and salame rustico to that platter and we've got a date, princess.

[RevDahlia]

I think I'd rather eat antipasto than almost anything else. I'm a sucker for lots of woogies on little plates, or a big platter, to be grazed upon. Antipasto, tapas, dim sum... yeah!

Appetizer or side? I give you fattosh, variations of which can be found all over the Middle East. You seed and chop up a bunch of tomatoes, then about a third their amount of cucumber, then about a third THEIR amount of red onion. Then you fry some pita in olive oil until it is crispy, crumble it up, add it to the veggies, throw in some parsley and a little mint, and dress with olive oil and black pepper and lemon juice, and it is so good. Sometimes I put feta and olives in mine, but I put feta and olives in everything.

[xorbie]

I hate feta :(

[viscousmemories]

I hate tomatoes. Just thought you should all know that.
I hated tomatoes as a kid, then I got stuck on a farm for a couple weeks where I had to pick them all day and got hungry enough out there in the field to bite into one. I've been in love ever since. The next day I brought a salt shaker out there with me. :D

[viscousmemories]

So how about you? Any really good easy to make appetizers or sides?Escargo. Really easy. Go out in the garden and hunt 6-8, bring them in and wash them off. Crack the little buggers open and gingerly pick out the snail. Dust liberally with garlic...and eat. How easy is that!!??
Are you serious, Gawen? 'Cause like, that's really gross. We had these big snails on our patio when I was living in Orange County, but it honestly never once occurred to me to go collect them for a snack. :vomit:

[RevDahlia]

I hate feta :(
The feta in that recipe is totally inauthentic and optional, just so you know.

[RevDahlia]

So how about you? Any really good easy to make appetizers or sides?Escargo. Really easy. Go out in the garden and hunt 6-8, bring them in and wash them off. Crack the little buggers open and gingerly pick out the snail. Dust liberally with garlic...and eat. How easy is that!!??
Are you serious, Gawen? 'Cause like, that's really gross. We had these big snails on our patio when I was living in Orange County, but it honestly never once occurred to me to go collect them for a snack. :vomit:
Actually, those ARE escargot snails. The big brown snails you get in SoCal are not indigenous. They are the descendents of escapees from somebody's escargot farming project way back when. If you round them up and feed them oatmeal for a week to clean their systems out, you can eat them. Isn't that nice?

[edited to fix stupid, stupid thing I hope nobody saw]

[viscousmemories]

Actually, those ARE escargot snails. The big brown snails you get in SoCal are not indigenous. They are the ancestors of escapees from somebody's escargot farming project way back when. If you round them up and feed them oatmeal for a week to clean their systems out, you can eat them. Isn't that nice?
Well I'll be damned. I did not know that. I have to say, though, that I don't remember ever eating a snail, and for some reason the idea of it really grosses me out. I have eaten and will eat oysters, clams, shrimp, sardines, anchovies, and any number of other slimy, fishy things, but for some reason I find the idea of eating snails gross.

[Roland98]

I hated tomatoes as a kid, then I got stuck on a farm for a couple weeks where I had to pick them all day and got hungry enough out there in the field to bite into one. I've been in love ever since. The next day I brought a salt shaker out there with me. :D

My family has like this feud over what to put on tomatoes. My dad's side does salt; my mom's side always puts sugar on them. Oooh, the fireworks...

liv, it's somewhat the slimy texture, but I don't even like the non-slimy tiny ones. Just one of those things. I like things with tomato products in them, and even like salsa and stuff in moderation, but plain tomatoes...yuck.

Joe, instead...hmmm. Just some cheddar and club crackers will do for me. :D And you can keep those oysters and snails and shit far, far away.

[viscousmemories]

[edited to fix stupid, stupid thing I hope nobody saw]
Damn! I totally missed it. Oh well, good thing I quoted you. :D

My family has like this feud over what to put on tomatoes. My dad's side does salt; my mom's side always puts sugar on them. Oooh, the fireworks...
Sugar?! That's just freaky. I can't even imagine it. Tomatoes are fruit! You don't put sugar on a fruit! Well okay, I guess you don't technically put salt on fruit either, but still! Sugar? Ick.

[xorbie]

I hate feta :(
The feta in that recipe is totally inauthentic and optional, just so you know.

Yeah, this just felt the right time to take a stand against feta. :fuming:

How I loathe thee, feta!

Actually, I dislike almost all types of cheese that aren't quite bland. However, I do very much like monteray (or pepper) jack, mozarella, meunster, and those little cheese tire things that come in a red plastic covers. Mmmmm... yeah.

[Corona688]

pizza dough, liberally sprinkled with cornmeal and topped heavily with italian dressing and italian seasoning, then cooked to completion. Tadah, Italian bread wedges.

[viscousmemories]

Tadah, Italian bread wedges.
I read that as "Tadah, Italian bread wedgies" at first. :eek:

[dave_a]

I have a good friend who hates them too. It's a textural thing with her: she finds them slimey. Of course, so do I, which is why I seed every tomato that touches my dinner table, unless it's one of those amazing heirlooms that are to all intents and purposes seedless already. Or a wee grape tomato.

Curious what you mean here. You actually remove the gel sacs?

What heirlooms do you like? Other than the sudduth strain of brandywine during a very good growing year, cherokee purple in almost any year and neve's azorean red I find most heirlooms to not differ much from hybrids when garden grown. Kellogg's Breakfast is a very good yellow tomato, it's about the only yellow that I like almost as much as pinks, reds and purples. As long as they are ripened on the vine and never put in the fridge they all are fairly good, some better than others.

For those not liking the "slime" I suggest Roma or paste style maters.

Personally I don't think there is any cherry tomato that can compete with the flavor of sungold. It is just that superior to anything else it's not funny. Incredibly sweet, it is like eating candy. I take them into work and gatherings and find that even many people who do not like tomatos like sungolds. If you have never had them you owe it to yourself to grow them and try them out. Never have seen them commercially at markets, but maybe in other places they are available.

Ok, anyway, I will get off my tomato soapbox now. I am kind of opinionated on the subject ;-)

One of my favorite easy to make appetizers is an artichoke dip. Basically artichokes and mayonaise form the base and after that onions, chives, garlic, various cheeses, various olives and similar stuff can get added and then baked till warm. Serve on good bread.

Even easier is cream cheese. Cream cheese has to be one the world's most perfect food groups - ever.

[livius drusus]

Curious what you mean here. You actually remove the gel sacs?

Yessir, I do.

What heirlooms do you like? Other than the sudduth strain of brandywine during a very good growing year, cherokee purple in almost any year and neve's azorean red I find most heirlooms to not differ much from hybrids when garden grown. Kellogg's Breakfast is a very good yellow tomato, it's about the only yellow that I like almost as much as pinks, reds and purples.

I'm not a grower, you understand, just an eater, so I really couldn't speak to strains and what not, but every Brandywine I've ever had has been a delight. My favorite for color and flavor combined is the local Georgia Streak. It was the first heirloom I ate conscious of its being an heirloom. Served on a scarse bed of baby arugula with tiny little mozzarella balls we used to call "ciliege" (cherries) back in the days of my youth, that Georgia Streak had me moaning audibly.

As long as they are ripened on the vine and never put in the fridge they all are fairly good, some better than others.

I've never met a tomato that could withstand the fridge unscathed. My dad (who is quite the avid grower - Early Girls, Romas, Beefsteak and Grape this year) puts them on a sunny windowsill or eats them as soon as they're picked.

Personally I don't think there is any cherry tomato that can compete with the flavor of sungold. It is just that superior to anything else it's not funny. Incredibly sweet, it is like eating candy. I take them into work and gatherings and find that even many people who do not like tomatos like sungolds. If you have never had them you owe it to yourself to grow them and try them out. Never have seen them commercially at markets, but maybe in other places they are available.

I'll be sure to keep my eye out for them. They sound delicious.

[JoeP]

... had me moaning audibly.
Does that take much? :eyebrow:

[livius drusus]

Blanched broccoli sauteed in olive oil with chopped garlic and a maybe a sprinkling of red pepper flakes makes a great side, particularly if you're anal about using just the florets.

Mmm... :broccoli:

(See, Joe?)

[SharonDee]

Broccoli without cheese?! You suck!

</inner child>

[livius drusus]

Unless it's a dusting of parmesan you're talking about, I'm going to have to give your inner child a stern talking-to.

[JoeP]

Just had broccoli with cheese sauce. My 9-year-old made the cheese sauce (outer child). I made soles baked in a splash of olive oil and lemon juice with black pepper. (Sorry ... this is a derail ... that's not a starter!)

[Ymir's blood]

steamed broccoli with soy sauce, mmm. :broccoli: :broccoli: broccoli with salad dressing... mmm :broccoli: :broccoli:

[viscousmemories]

I reeeeeeally love the Chinese :broccoli: with oyster sauce they serve at dim sum places. :lecher:

It's called gai long or something. Not really sure on the spelling.

Okay I checked Google and found "gaai laan", "gai lan", "gai lum", "gai lon", and "gai lun". So it's probably one of those.

[Ymir's blood]

:broccoli: :broccoli: :woohoo: :broccoli: :broccoli:

[pescifish]

:qthanks:
:broccoli:

Broccoli always appreciates any kudos thrown its way, ever since Daddy Bush and his proclamation.

But... when it comes to appetizers, I'm all for the mighty grilled veggie. My favorite, of course, is

:qyo:
:chilipepp

One appetizer I like to make during my at-home Thanksgiving feast is potato skins. I make my mashed potatoes from baked russets. They go in the oven at the same time the turkey does and they are done an hour or more earlier than the bird. So when I take the potatoes out of the oven, scoop out the insides for my mashed potatoes, I then have all these lovely skins and a couple of hours before dinner. I'll fill them up with whatever is lying around: cheese, bacon if I have it, lots and lots of green onions and sour cream. We munch on these while continuing to watch movies. That's usually the point in time to start up the booze (margaritas) for the day, too.

[livius drusus]

Now that's a lady who knows how to use the quote bubbles. :appl:

I've never made potato skins, but your Thanksgiving description reminds me of my mom's outstanding stuffed celery. She makes a delicious spooge from cream cheese, worcestershire sauce and various spices, then applies it liberally to neatly trimmed celery stalks. It's the only way I'll eat celery and it's delicious.

[JoeP]

Deep-fried halloumi cheese. With a wedge of lemon. Ahhhhhhhh

[Ensign Steve]

Apetizer:

Fresh jalapenos, parboil, halve lenghtwise, remove guts, fill with creamy peanut butter. YUM!

[livius drusus]

Are you serious? Where in Ah Pook's name did you come across that concoction?

[pescifish]

Jalapenos stuffed with any of the usual celery stuffers are a common potluck item out here in LA, peanut butter included.

[livius drusus]

Y'all are weird. Now where are my peanuts in coke?

[Ensign Steve]

Yeah, cyn called it. The oil or sugar or something in the PB cuts the sting of the jalapeno and the balance is heavenly. I realized later, as I was mentally reviewing my posts in the shower, that it is more of an hors d'oeuvre than an apetizer, and I began to wonder whether there was a difference.

[pescifish]

that it is more of an hors d'oeuvre than an apetizer, and I began to wonder whether there was a difference. :yikes:
Please please, don't tell me there's a fru-fru difference between the two. I will have to hang my culinary beanie for all time if I have to know all these nuances!

[Ensign Steve]

The difference is not so much fru-fru as semantic, perhaps? I feel an appetizer is something you order before a meal at a restaurant, like spinach and artichoke dip, while an hors d'oeuvre is finger food you bring to a party to snack on before the grillin' is done. I just couldn't imagine ordering a plate of stuffed celery during happy hour at Chili's. But that's just me. In all reality hors d'oeuvre is probably just French for appetizer and the difference is all in my head.

[Lauri D]

The difference is not so much fru-fru as semantic, perhaps? I feel an appetizer is something you order before a meal at a restaurant, like spinach and artichoke dip, while an hors d'oeuvre is finger food you bring to a party to snack on before the grillin' is done. I just couldn't imagine ordering a plate of stuffed celery during happy hour at Chili's. But that's just me. In all reality hors d'oeuvre is probably just French for appetizer and the difference is all in my head. That was kind of my understanding as well. Like at a "function" of some sort, you have "cocktails and whores-do-voors ;) " - regardless of whether there is a proper meal to follow - whilst appetizers immediately precede a meal, all in one sitting.

And of course I could be totally misunderstanding the whole thing as well. Upon further consideration, the whole hors d'ouevres (sp?) thing doesn't really work unless there is something to follow (otherwise it would just be "snacks/refreshments" or something similar), but I am too lazy to google on it right now. :yawn:

[pescifish]

Ok, I can live without fear with those explanations, thanks!

[viscousmemories]

Dictionary.com says an hors d'oeuvre is: An appetizer before a meal. :)

And from Bartleby's:

ETYMOLOGY: French hors d'œuvre : hors, outside + de, of + œuvre, (the main) work.

[Dingfod]

I can't remember what movie it was, but Slim Pickens was dressed up as a waiter and walking around with a tray, offering formal gown and tuxedo dressed guests "horse doovers". I've called them horse doovers ever since.

[pescifish]

My college boyfriend used to call them "horse ovaries".