10
worldly
bites
An amazing assortment of global-inspired offerings, including Italian antipasti, Chinese dim sum, and Spanish tapas.
asian crab salad on wonton crisps
polenta with peppers and olives
roasted mushrooms with fresh sage
sesame beef kabobs
prep: 20 minutes marinate: 4 hours grill: 12 minutes makes: about 30 servings
Inspired by Korean beef, known as Bul-Kogi, these little skewers make a great grilled appetizer.
12 ounces beef flank steak
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 green onion, sliced
11⁄2 teaspoons sugar
11⁄2 teaspoons dry sherry (optional)
2 cloves garlic, minced
1⁄2 teaspoon sesame seeds
1⁄2 teaspoon crushed red pepper
2 small orange and/or red sweet peppers, quartered
4 limes, each cut into 8 wedges
3⁄4 cup fresh pea pods, trimmed and halved crosswise diagonally
30 grape and/or cherry tomatoes
Sesame seeds
1 Trim fat from meat. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in a resealable plastic bag set in a shallow dish.
2 For marinade, in a small bowl combine soy sauce, sesame oil, green onion, sugar, sherry (if desired), garlic, the 1⁄2 teaspoon sesame seeds, and the crushed red pepper. Pour marinade over meat; seal bag. Turn to coat meat. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain meat, discarding marinade.
3 For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until medium (160°F), turning once halfway through grilling. While the meat is grilling, add sweet pepper quarters and lime wedges to grill. Grill for 4 to 5 minutes or until lightly charred, turning once halfway through grilling. Cut meat and sweet peppers into 1-inch pieces.
4 Meanwhile, in a small saucepan cook pea pods in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. Drain.
5 To serve, thread meat pieces, sweet pepper pieces, pea pods, and tomatoes onto wooden skewers. Sprinkle with additional sesame seeds and serve with the grilled lime wedges.
nutrition facts per serving: 31 cal., 1 g total fat (0 g sat. fat), 4 mg chol., 42 mg sodium, 2 g carb., 1 g dietary fiber, 3 g protein.
mandarin beef buns
prep: 40 minutes rise: 20 minutes bake: 15 minutes oven: 375°F makes: 24 servings
Easy versions of the Asian-style “beggar’s purse,” these spicy meat dumplings are topped with the crunch of sesame seeds.
1 tablespoon cooking oil
2 cups shredded cooked beef or pork
1⁄4 teaspoon crushed red pepper
1 cup chopped bok choy, napa cabbage, or green cabbage
1 tablespoon grated fresh ginger
1 teaspoon finely shredded orange peel
1⁄3 cup thinly bias-sliced green onion
1⁄4 cup bottled hoisin sauce
1 16-ounce package hot roll mix
1 egg, lightly beaten
1 tablespoon water
Black and/or white sesame seeds
1 For filling, in a large skillet heat oil over medium heat. Cook and stir meat and crushed red pepper in hot oil for 3 minutes. Add bok choy, ginger, and orange peel. Cook and stir for 2 to 3 minutes or until bok choy wilts. Stir in green onion and hoisin sauce; set aside.
2 Lightly grease two baking sheets. Prepare hot roll mix according to package directions. Divide dough into 24 portions; shape into balls. On a lightly floured surface roll or pat balls of dough into 31⁄2-inch circles.
3 For each bun, place about 1 tablespoon of the filling in the center of a dough circle. Moisten edge of dough with a little water. Bring dough up around filling; pinch dough together to seal. Arrange filled buns, seam sides down, on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 20 minutes).
4 Preheat oven to 375°F. In a small bowl combine egg and the 1 tablespoon water. Brush over buns. Sprinkle with sesame seeds. Bake for about 15 minutes or until golden brown. Serve warm.
nutrition facts per serving: 125 cal., 4 g total fat (1 g sat. fat), 28 mg chol., 179 mg sodium, 16 g carb., 0 g dietary fiber, 7 g protein.
make-ahead directions: Prepare and bake buns as directed. Transfer to a wire rack. Cool for 30 minutes. Wrap buns in heavy foil and freeze for up to 1 month. To serve, preheat oven to 325°F. Bake the foil-wrapped buns for about 40 minutes or until heated through.
spicy tofu lettuce wraps
start to finish: 20 minutes makes: 8 servings
The key to great lettuce wraps is the contrast of warm, flavorful fillings with the cool crunch of lettuce. For the best results, pick the largest, most pliable lettuce leaves. Besides Boston or Bibb lettuce, try iceberg, red lettuce, radicchio, or large spinach leaves.
12 ounces extra-firm tofu
2 cups shredded cabbage with carrot (coleslaw mix)
1 8-ounce can sliced water chestnuts, drained
2 green onions, chopped
2 tablespoons snipped fresh cilantro
1⁄3 cup Asian sweet chili sauce or bottled stir-fry sauce
1 tablespoon lime juice
8 large leaves butterhead (Boston or Bibb) or green leaf lettuce
1 Drain tofu. Press out excess liquid with paper towels. In a food processor combine about half of each of the following ingredients: tofu, coleslaw mix, water chestnuts, green onions, and cilantro. Cover and pulse until finely chopped. Transfer to a large skillet. Repeat with the remaining tofu, coleslaw mix, water chestnuts, green onions, and cilantro. Stir chili sauce and lime juice into mixture in skillet. Cook and stir over medium heat until heated through.
2 If present, cut the center veins from lettuce leaves. Divide tofu mixture among lettuce leaves; fold or roll up. Secure with toothpicks.
nutrition facts per serving: 88 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 141 mg sodium, 12 g carb., 3 g dietary fiber, 5 g protein.
shrimp pot stickers
prep: 45 minutes chill: 1 hour cook: 11 minutes per batch makes: 32 pot stickers
Gyoza wrappers are similar to wonton wrappers, but slightly thicker. Look for them in the Oriental food section of your supermarket.
6 ounces frozen peeled, deveined cooked medium shrimp, thawed, drained, and chopped
1⁄2 cup chopped stemmed shiitake mushrooms
1⁄4 cup frozen chopped spinach, thawed and squeezed dry
1⁄4 cup canned water chestnuts, drained and chopped
2 green onions, chopped
1 egg white
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 teaspoons finely shredded lemon peel
2 teaspoons sesame oil (not toasted)
1⁄4 to 1⁄2 teaspoon crushed red pepper
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
32 gyoza wrappers
1⁄4 cup sesame oil (not toasted)
11⁄3 cups water
Crushed red pepper (optional)
1 For filling, combine shrimp, mushrooms, spinach, water chestnuts, green onions, egg white, soy sauce, ginger, lemon peel, the 2 teaspoons oil, the 1⁄4 to 1⁄2 teaspoon crushed red pepper, the salt, and black pepper. Transfer mixture to a food processor. Cover; pulse until well mixed but still slightly chunky. Return to bowl. Cover and chill for at least 1 hour.
2 Lightly flour a baking sheet. For each pot sticker, working on a flat surface, place about 2 teaspoons of the filling in the center of a gyoza wrapper. Moisten edge of wrapper with water. Fold wrapper in half over filling; pinch edges together to seal. Set pot sticker with sealed edge upright and press gently to slightly flatten the bottom. Transfer pot stickers to prepared baking sheet; cover.
3 In a very large skillet heat 2 tablespoons of the oil over medium-high heat about 1 minute or until very hot. Carefully place half of the pot stickers upright in skillet (make sure pot stickers do not touch). Cook the pot stickers in hot oil about 1 minute or until bottoms are lightly browned. Reduce heat.
4 Carefully add 2⁄3 cup of the water to skillet. Cover and cook for 5 minutes. Cook, uncovered, for 3 to 4 minutes or until water evaporates. Cook, uncovered, for 2 to 3 minutes more or until bottoms are browned and slightly crisp. Gently remove pot stickers from skillet. Carefully wipe any remaining moisture from skillet.
5 Keep pot stickers warm while cooking the remaining pot stickers, using the remaining 2 tablespoons oil and the remaining 2⁄3 cup water. If desired, sprinkle pot stickers with additional crushed red pepper.
nutrition facts per pot sticker: 40 cal., 2 g total fat (0 g sat. fat), 8 mg chol., 109 mg sodium, 4 g carb., 0 g dietary fiber, 2 g protein.
asian slaw
start to finish: 40 minutes makes: 8 to 10 servings
Flavor-infused ingredients elevate the crunchy goodness of coleslaw to an intriguing new level. If you’re short on time, use packaged coleslaw mix and substitute 1⁄3 cup bottled ginger vinaigrette salad dressing for the homemade dressing.
2 tablespoons salad oil
1 tablespoon lime juice
1 tablespoon rice vinegar
1 teaspoon packed brown sugar
1 teaspoon grated fresh ginger
1 teaspoon soy sauce
1⁄4 teaspoon salt
1⁄4 teaspoon crushed red pepper
4 cups shredded napa cabbage
1 cup shredded bok choy
1 cup coarsely shredded carrot
1⁄2 cup thinly sliced radish or shredded daikon
1⁄2 cup bite-size strips cucumber
1⁄2 cup bite-size strips green or orange sweet pepper
1⁄4 cup fresh cilantro leaves
1⁄4 cup sliced almonds, toasted
1 For dressing, in a small screw-top jar combine oil, lime juice, vinegar, brown sugar, ginger, soy sauce, salt, and crushed red pepper. Cover and shake well. Set aside.
2 In a large bowl combine cabbage, bok choy, carrot, radish, cucumber, sweet pepper, cilantro, and almonds. Pour dressing over cabbage mixture. Toss gently to coat.
nutrition facts per serving: 70 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 138 mg sodium, 6 g carb., 2 g dietary fiber, 2 g protein.
make-ahead directions: Prepare as directed. Cover and chill for up to 6 hours.
• chinese rice wine: Similar to dry sherry and used to flavor dishes as well as diminish strong fish flavors
• gingerroot: An Asian staple that adds zest to sauces and salads; best if grated fresh, but also available jarred in minced form
• hoisin sauce: Sweet, aromatic dipping sauce made of fermented soybeans, garlic, vinegar, and chili peppers
• oyster sauce: A condiment made from boiled oysters and a blend of seasonings, and used to flavor everything from meat to vegetables
• sesame oil: A deep brown, rich-tasting oil used to add flavor while sautéing
• soy sauce: A pungent, salty concoction made from fermented soybeans and used to flavor sauces, soups, and marinades (also available in a low-sodium form)
spicy glazed ribs
prep: 15 minutes bake: 11⁄2 hours oven: 350°F makes: about 12 servings
Slow-roasting the ribs in a bold, sweet, and spicy Chinese sauce makes them extra tender and succulent. Be sure to ask your butcher to cut the ribs into single-rib portions.
2 pounds pork loin back ribs or meaty pork spareribs, cut into single-rib portions
1 8-ounce jar hoisin sauce
1⁄2 cup sugar
1⁄2 cup soy sauce
1⁄2 cup tomato paste
1⁄4 cup sweet rice wine (mirin) or sweet white wine
1⁄4 cup bottled minced garlic
1 tablespoon finely shredded orange peel
2 tablespoons orange juice
1 tablespoon bottled hot pepper sauce
1 Preheat oven to 350°F. Place ribs in a large shallow roasting pan. Bake for 45 minutes. Carefully drain off fat.
2 Meanwhile, for sauce, in a medium bowl combine hoisin sauce, sugar, soy sauce, tomato paste, wine, garlic, orange peel, orange juice, and hot pepper sauce.
3 Pour sauce over ribs. Stir to coat. Bake for about 45 minutes or until ribs are tender, stirring every 10 minutes to keep ribs coated with sauce.
nutrition facts per serving: 234 cal., 10 g total fat (3 g sat. fat), 37 mg chol., 1028 mg sodium, 24 g carb., 1 g dietary fiber, 10 g protein.
asian vegetable strudel
prep: 45 minutes bake: 15 minutes cool: 10 minutes oven: 400°F makes: 24 servings
Be sure to allow extra time to thaw the frozen phyllo dough. Thaw the phyllo in its original packaging in the refrigerator for 24 hours.
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1⁄2 teaspoon toasted sesame oil
1⁄4 teaspoon ground black pepper
1 teaspoon grated fresh ginger
1 tablespoon butter
1 cup chopped stemmed shiitake mushrooms
1 cup coarsely shredded carrot
1⁄2 cup thinly sliced green onion
4 cups finely shredded napa cabbage
12 sheets frozen phyllo dough (14×9-inch rectangles), thawed
2⁄3 cup butter, melted
2⁄3 cup finely chopped peanuts
Sesame seeds (optional)
1 For filling, combine soy sauce, sugar, cornstarch, oil, and pepper; set aside. In a large skillet heat 1 tablespoon butter over medium-high heat. Cook and stir ginger in hot butter for 15 seconds. Add mushrooms, carrot, and green onion. Cook and stir for 2 minutes. Stir soy sauce mixture; add to skillet. Cook and stir until thickened and bubbly. Add cabbage. Cook and stir for 1 to 2 minutes or until wilted. Remove from heat.
2 Preheat oven to 400°F. Line a 15×10×1-inch baking pan with parchment paper. Unfold phyllo dough. (Keep phyllo covered with plastic wrap to prevent it from drying out, removing sheets as you need them.) Lay one sheet of phyllo on a clean work surface. Lightly brush phyllo with some of the 2⁄3 cup butter. Top with another sheet of phyllo; brush with more butter and sprinkle with about 2 tablespoons peanuts. Repeat with four more phyllo sheets to make a stack of six phyllo sheets, brushing each sheet with melted butter and sprinkling every other sheet with 2 tablespoons peanuts.
3 Spread 1 cup of the filling over phyllo stack, leaving a 11⁄2-inch border around edges. Fold in short sides of phyllo. Starting with a long side, roll up phyllo to enclose filling. Place rolls, seam side down, in prepared pan. Brush top of roll with more melted butter. Diagonally score top, making the cuts 1 inch apart and about 1⁄4 inch deep. If desired, sprinkle with sesame seeds. Repeat to make another roll, using the remaining phyllo sheets, the melted butter, and peanuts. If desired, sprinkle with sesame seeds.
4 Bake for 15 to 18 minutes or until golden brown. Cool on a wire rack for 10 minutes. Use a serrated knife to slice strudel.
nutrition facts per serving: 97 cal., 8 g total fat (4 g sat. fat), 15 mg chol., 145 mg sodium, 5 g carb., 0 g dietary fiber, 2 g protein.
chicken sake skewers
prep: 40 minutes marinate: 1 hour bake: 12 minutes oven: 450°F makes: 26 to 30 servings
Grilled chicken strips are coated in a marinade of sweet pineapple, aromatic sake, and sesame oil. The result is sizzlingly delicious.
1 cup unsweetened pineapple juice
3⁄4 cup sake
1⁄4 cup soy sauce
3 tablespoons packed brown sugar
3 tablespoons toasted sesame oil
1⁄2 teaspoon crushed red pepper
2 pounds skinless, boneless chicken breasts, cut lengthwise into 1-inch-wide strips
1 cup peanut butter
1⁄2 cup half-and-half or light cream
11⁄2 cups finely chopped cashews
Asian sweet chili sauce
1 For marinade, in a small saucepan combine pineapple juice, sake, soy sauce, brown sugar, oil, and crushed red pepper over medium heat. Bring just to boiling, stirring until brown sugar dissolves; reduce heat. Simmer, uncovered, for 20 minutes. Cool to room temperature.
2 Place chicken in a large shallow dish. Pour marinade over chicken. Stir gently to coat. Cover and marinate in the refrigerator for 1 to 2 hours, stirring once.
3 Soak twenty-six to thirty 6-inch wooden skewers in water for at least 30 minutes. Drain before using. Preheat oven to 450°F. Lightly grease a 15×10×1-inch baking pan; set aside.
4 Drain chicken, discarding marinade. Pat chicken dry with paper towels. In a small bowl combine peanut butter and half-and-half. Place cashews in a shallow dish. Thread each chicken strip lengthwise onto a soaked skewer. Brush chicken with peanut butter mixture. Roll in cashews to coat. Place in the prepared baking pan. Bake about 12 minutes or until chicken is no longer pink, turning once.
5 Serve chicken skewers with Asian chili sauce.
nutrition facts per serving: 200 cal., 10 g total fat (2 g sat. fat), 22 mg chol., 345 mg sodium, 15 g carb., 1 g dietary fiber, 12 g protein.
asian crab salad on wonton crisps
prep: 20 minutes bake: 6 minutes oven: 350°F makes: 20 servings
Complement the fiery Asian flavors of these crab wonton crisps with a fruity appetizer or drink.
10 wonton wrappers, halved diagonally
1 tablespoon vegetable oil
1 teaspoon sesame seeds (optional)
1 3-ounce package cream cheese, softened
1⁄3 cup mayonnaise
1 tablespoon chopped green onion
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
1 teaspoon rice vinegar
1⁄4 teaspoon toasted sesame oil
1⁄8 teaspoon bottled hot pepper sauce
1 6-ounce can lump crabmeat, drained, flaked, and cartilage removed
Chopped green onion
1 Preheat oven to 350°F. Place wonton wrappers on a lightly greased baking sheet. Brush with vegetable oil. If desired, sprinkle with sesame seeds. Bake for 6 to 8 minutes or until golden and crisp. Cool on a wire rack.
2 For the salad, in a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in mayonnaise, the 1 tablespoon green onion, the ginger, soy sauce, vinegar, sesame oil, and hot pepper sauce until combined. Fold in the crabmeat.
3 Spoon about 1 tablespoon of crab salad onto each wonton crisp. Sprinkle with additional chopped green onion.
nutrition facts per serving: 69 cal., 5 g total fat (2 g sat. fat), 15 mg chol., 95 mg sodium, 3 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Prepare the wonton crisps and crab salad as directed up to 24 hours before serving. Store the wonton crisps in an airtight container. Cover and chill the crab salad.
asian shrimp spring rolls
prep: 35 minutes chill: 6 hours makes: 12 rolls
Fill moistened rice papers with a savory shrimp, noodle, and cabbage mixture. Another time, serve the tasty rolls for a light lunch entree.
12 medium fresh or frozen shrimp in shells
1 ounce dried rice vermicelli noodles
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon sesame seeds
1⁄4 teaspoon crushed red pepper
1 cup finely shredded napa cabbage
1 medium carrot, coarsely shredded
2 green onions, chopped
1⁄4 cup fresh cilantro leaves
1⁄4 cup fresh mint leaves
2 tablespoons chopped dry-roasted cashews
1 tablespoon rice vinegar
1 teaspoon packed brown sugar
1 teaspoon soy sauce
1 teaspoon grated fresh ginger
12 81⁄2-inch round rice papers
Fresh cilantro leaves, snipped fresh chives, and/or crushed red pepper (optional)
Purchased sweet Asian chili sauce
1 Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. In a medium saucepan cook vermicelli in boiling lightly salted water for 2 to 3 minutes or until just tender. Drain; rinse with cold water. Drain well. Snip the noodles into small lengths; set aside.
2 In a skillet heat oil over medium heat. Cook shrimp, garlic, sesame seeds, and 1⁄4 teaspoon crushed red pepper in hot oil about 3 minutes or until shrimp are opaque, stirring occasionally. Remove from skillet. When cool, halve lengthwise; set aside.
3 For filling, in a bowl combine vermicelli, cabbage, carrot, green onions, 1⁄4 cup cilantro, mint, and cashews. In a bowl combine rice vinegar, brown sugar, soy sauce, and ginger. Add to cabbage mixture. Toss to coat.
4 Fill a very large skillet about half full with water. Bring just to simmering; remove from heat. Place one rice paper in the skillet at a time, pushing it down gently to cover with water. Allow to soften about 10 seconds. Using tongs, gently lift the paper from the water and place on a dinner plate (make sure it is laying flat on the plate so the rice paper doesn’t stick to itself). Pull gently and carefully on the edges of the paper to straighten while it is still warm.
5 Spoon a scant 1⁄4 cup of the filling across the lower third of the softened rice paper. Arrange two shrimp halves and fresh herbs on top of the filling. Fold bottom of rice paper over filling; fold in the sides of the rice paper. Tightly roll up. Place, seam side down, on a large plate. Repeat with remaining rice papers, filling, and shrimp. Cover and chill for up to 6 hours. Serve with chili sauce.
nutrition facts per roll: 89 cal., 2 g total fat (0 g sat. fat), 11 mg chol., 79 mg sodium, 15 g carb., 1 g dietary fiber, 3 g protein.
egg rolls
prep: 30 minutes cook: 2 minutes per batch oven: 300°F makes: 8 rolls
Every bite of these classic pork-filled egg rolls presents a symphony of tastes and textures: ginger, garlic, and crunchy cabbage. Served with sweet-and-sour sauce (and maybe some head-clearing Chinese mustard), they’re sure to make it onto your list of classic favorites.
8 egg roll wrappers
1 recipe Gingered Pork Filling
Vegetable oil for deep-fat frying
1 cup bottled sweet-and-sour sauce or 1⁄2 cup prepared Chinese-style hot mustard
1 Preheat oven to 300°F. For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing toward you. Spoon 1⁄4 cup filling across and just below center of egg roll wrapper. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.
2 In a heavy saucepan or deep-fat fryer heat 11⁄2 inches oil to 365°F. Fry egg rolls, a few at a time, for 2 to 3 minutes or until golden brown. Drain on paper towels. Keep warm in oven while frying remaining egg rolls. Serve warm egg rolls with sweet-and-sour sauce or hot mustard.
nutrition facts per roll: 372 cal., 20 g total fat (3 g sat. fat), 23 mg chol., 841 mg sodium, 38 g carb., 2 g dietary fiber, 10 g protein.
gingered pork filling: In a large skillet cook 8 ounces ground pork until browned. Drain off fat. Add 4 cups packaged shredded cabbage with carrot (coleslaw mix) or 3 cups packaged shredded broccoli (broccoli slaw mix); 2 tablespoons soy sauce; 2 teaspoons grated fresh ginger; 1 clove garlic, minced; and 1⁄4 teaspoon salt. Cook and stir for 2 minutes.
homemade pickled ginger
prep: 30 minutes chill: overnight cook: 30 minutes cool: 1 hour makes: 1 cup
Biting into a slice of this fragrant condiment cleanses the palate nicely between bites of sushi. You can also use this instead of the bottled pickled ginger in the Shrimp Sushi and California Sushi Rolls.
8 to 10 ounces fresh ginger
1 cup rice vinegar
1⁄4 cup sugar
1 small fresh or canned beet, halved, or 6 or 7 drops red food coloring (optional)
11⁄2 teaspoons salt
1⁄2 teaspoon ground white pepper
1 Trim small knobs from ginger. Peel. Using a vegetable peeler or small mandoline, carefully cut enough of the ginger into about 1⁄8-inch-thick slices to measure 1 cup.
2 In a medium saucepan combine vinegar, sugar, beet or food coloring (if desired), salt, and white pepper. Bring to boiling. Add ginger; reduce heat. Cover and simmer for 30 to 40 minutes or until softened. Cool for 1 hour. Remove and discard beet (if using). Transfer mixture to an airtight container. Cover and chill overnight before using.
3 If desired, use a slotted spoon to serve pickled ginger.
nutrition facts per 1 teaspoon: 10 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 74 mg sodium, 2 g carb., 0 g dietary fiber, 0 g protein.
• nori: These paper-thin sheets of dried seaweed range in color from dark green to dark purple and have a sweet, clean taste.
• rice: While many larger supermarkets carry sushi-style rice, head to your local Asian market for the best quality and flavor. Also known as Japanese short grain white rice or japonica rice, sushi rice contains the right amount of starch to cook up glossy and sticky but not mushy or dry.
• rice paddle: This flat, round wooden paddle comes in handy for turning and cooling the rice after cooking. Soaking it in water before using prevents it from sticking to the rice.
• sushi mat: Made from long, slender bamboo sticks held together by cotton string, the sushi mat works as a guide for rolling sushi. Find the thin, square mat at specialty kitchen stores or Asian food stores.
• wasabi: Also called Japanese horseradish, wasabi is the root of an Asian plant. It has a sharp, spicy flavor that, when ground into paste, serves as a traditional sushi accompaniment. Look for wasabi powders and pastes at Asian food stores.
california sushi rolls
prep: 30 minutes cook: 15 minutes cool: 45 minutes makes: 12 pieces
When cutting the sushi rolls, use a sharp knife. To prevent sticking, coat the knife with nonstick cooking spray.
1 recipe Sushi Rice Filling
2 8-inch square sheets nori (seaweed)
2 to 4 thin 8-inch-long strips of cucumber
1 to 2 ounces cooked crabmeat or leg-style imitation crabmeat, cut into thin strips
1⁄4 of an avocado, pitted, peeled, and sliced
Wasabi paste
Soy sauce
Bottled pickled sushi ginger (optional)
1 Line a sushi mat with plastic wrap. Place a sheet of nori on top of plastic wrap. Using moistened fingers, spread 1 cup of the filling over nori, leaving 1⁄2 inch uncovered at the far side of the mat. Arrange half of the cucumber, half of the crabmeat, and half of the avocado in strips just below the center.
2 Using the mat as a guide, roll nori tightly into a spiral, starting with the filled side and rolling toward the unfilled side. Press unfilled edge over top of roll, brushing with water to seal, if necessary. Repeat to make another sushi roll, using the remaining nori, filling, cucumber, crabmeat, and avocado.
3 To serve, cut each sushi roll into six slices. Serve with wasabi paste, soy sauce, and pickled ginger (if desired).
nutrition facts per piece: 92 cal., 1 g total fat (0 g sat. fat), 3 mg chol., 662 mg sodium, 17 g carb., 1 g dietary fiber, 2 g protein.
make-ahead directions: Prepare sushi rolls as directed through Step 2. Cover and chill for up to 4 hours.
sushi rice filling: In a fine-mesh sieve, wash 1⁄2 cup uncooked short grain rice under cold running water for about 1 minute or until water runs clear, rubbing grains together with your fingers. Drain. In a small saucepan combine rinsed rice, 1 cup cold water, 2 tablespoons rice vinegar, and 1⁄4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes (rice should be sticky). Remove from heat. Stir in 1 tablespoon sugar and 1 tablespoon sake or dry sherry, if desired. Cool for at least 45 minutes or until room temperature. Fluff rice with a fork. Makes about 2 cups.
Because the rice is sticky, moisten your fingers with water, then use them to spread the filling over the nori. Leave 1⁄2 inch of nori uncovered at one end so you can seal the edge once it is rolled.
Arrange the cucumber strips, crabmeat strips, and avocado slices in a straight line just below the center of the rice-covered nori. This allows you to roll the nori and rice up and over the veggies, enclosing them in the center of the roll.
Using the sushi mat as a guide, start with the filled side and tightly roll the nori toward the unfilled end. Then brush the unfilled end with water and press it against the roll to seal.
Before cutting each piece of sushi, spray a sharp knife with nonstick cooking spray. Use a back-and-forth sawing motion to cut clean, straight-edge slices.
vegetable sushi
prep: 25 minutes cook: 15 minutes cool: 45 minutes makes: 36 appetizers
Hollowed-out cucumber and summer squash, along with lettuce leaves form attractive bowls for the sushi filling. Just another simple, elegant way to share the popular Japanese cuisine, especially if you’re having a sushi party.
36 cucumber, squash, and/or lettuce bowls
1 recipe Carrot-Rice Filling
Sesame seeds, toasted (optional)
Fresh cilantro sprigs (optional)
1 For cucumber bowls, peel and cut medium cucumbers crosswise into 1-inch-thick pieces. Using a small melon baller or a small spoon, hollow out centers.
2 For squash bowls, cut baby zucchini in half lengthwise (if necessary, cut a thin slice from each bottom to keep zucchini upright). Cut baby pattypan squash in half lengthwise or crosswise. Cut medium yellow summer squash crosswise into 1-inch-thick pieces. Using the tip of a vegetable peeler, a small melon baller, or a small spoon, hollow out centers. If desired, steam and chill before stuffing; replace tops of pattypan squash after stuffing.
3 For lettuce bowls, select the smallest romaine or butterhead (Boston or bibb) lettuce leaves. Rinse lettuce; pat dry with paper towels.
4 Using a measuring teaspoon dipped in water, stuff each vegetable bowl with a scant 2 teaspoons of the filling. If desired, sprinkle with sesame seeds and garnish with cilantro. Serve within 2 hours.
nutrition facts per appetizer: 18 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 18 mg sodium, 4 g carb., 0 g dietary fiber, 0 g protein.
make-ahead directions: Prepare the filling as directed. Cover and chill for up to 3 days. Prepare the vegetable bowls as directed. Invert onto paper towels in a storage container. Cover and chill for up to 24 hours.
carrot-rice filling: In a fine-mesh sieve wash 1⁄2 cup uncooked short grain rice under cold running water for about 1 minute or until water runs clear, rubbing grains together with your fingers; drain. In a small saucepan combine rinsed rice, 1 cup cold water, 2 tablespoons rice vinegar or white wine vinegar, and 1⁄4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes (rice should be sticky). Remove from heat. Stir in 1⁄4 cup finely shredded carrot, 1 tablespoon sugar, and (if desired) 1 tablespoon sake or dry sherry. Cool for at least 45 minutes or until room temperature. Fluff rice with a fork. Makes about 2 cups.
shrimp sushi
prep: 30 minutes cook: 15 minutes cool: 45 minutes makes: 21 to 25 appetizers
Shrimp is one of the most popular toppings for hand-pressed sushi. Since the shrimp are cooked, guests who don’t care for raw fish can enjoy this sushi.
1 medium cucumber
1 recipe Rice Filling
1 pound frozen peeled cooked shrimp with tails (21 to 25 shrimp), thawed
1⁄2 cup bottled pickled sushi ginger, cut into small pieces (optional)
Fresh chives or green onion tops, cut into thin strips
Wasabi paste (optional)
1 Using a lemon zester or fork, score cucumber lengthwise. Cut into 1⁄4-inch-thick slices. Using moistened fingers, scoop up a scant tablespoon of the filling and place on top of a cucumber slice. Repeat with the remaining filling and the remaining cucumber slices.
2 Top each with a shrimp and, if desired, a small piece of pickled ginger. Garnish with chives. If desired, serve with wasabi paste. Serve within 2 hours.
nutrition facts per appetizer: 42 cal., 0 g total fat (0 g sat. fat), 42 mg chol., 76 mg sodium, 5 g carb., 0 g dietary fiber, 5 g protein.
rice filling: In a fine-mesh sieve, wash 1⁄2 cup uncooked short grain rice under cold running water for about 1 minute or until water runs clear, rubbing grains together with your fingers; drain. In a small saucepan combine rinsed rice, 1 cup cold water, 4 teaspoons rice vinegar or 1 tablespoon white vinegar, and 1⁄4 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes (rice should be sticky). Remove from heat. Stir in 11⁄2 teaspoons sugar. Cool for at least 45 minutes or until room temperature. Fluff rice with a fork. Makes about 2 cups.
spicy beef empanaditas
prep: 40 minutes bake: 18 minutes stand: 5 minutes oven: 400°F makes: 18 servings
Tiny in size but huge on flavor, these alluring appetizers are the miniature versions of the classic Spanish empanadas.
4 ounces lean ground beef
1⁄3 cup finely chopped onion
1 clove garlic, finely chopped
1⁄4 teaspoon salt
1⁄4 teaspoon ground cumin
1⁄8 teaspoon cayenne pepper
1⁄4 cup chopped pitted ripe olives
3 tablespoons tomato puree
1 tablespoon golden raisins
2 teaspoons finely shredded lime peel
1 17.3-ounce package frozen puff pastry sheets (2 sheets), thawed
1 egg, lightly beaten
1 tablespoon water
Bottled green salsa (optional)
1 Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil; set aside. For filling, in a medium-size skillet cook ground beef, onion, and garlic over medium-high heat until meat is brown. Drain off fat. Stir in salt, cumin, and cayenne pepper. Cook and stir for 2 minutes. Stir in olives, tomato puree, raisins, and lime peel. Remove from heat. Cool for about 10 minutes.
2 Meanwhile, on a lightly floured surface unfold pastry. Using a 3-inch round cookie cutter, cut each sheet into nine rounds (18 total).
3 Spoon a scant tablespoon of the filling onto each pastry round. In a small bowl combine egg and the water. Lightly brush edges of pastry rounds with egg mixture. Fold each round in half. Press edges together with a fork to seal. Prick each top several times. Place on the prepared baking sheet. Lightly brush tops and sides with egg mixture.
4 Bake for 18 to 20 minutes or until pastries are puffed and golden brown. Let stand for 5 minutes before serving. If desired, serve with green salsa.
nutrition facts per serving: 143 cal., 10 g total fat (0 g sat. fat), 16 mg chol., 161 mg sodium, 11 g carb., 0 g dietary fiber, 3 g protein.
shredded pork chalupas
prep: 1 hour bake: 23 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) oven: 375°/350° F makes: 32 servings
Serve this fiesta food buffet-style. Place an assortment of toppers in small bowls next to the meat-filled corn tortilla cups and let guests add their own toppings.
11⁄2 pounds boneless pork shoulder or beef chuck roast, cut into 2-inch chunks
1 8-ounce can tomato sauce
2 canned chipotle chile peppers in adobo sauce
1 teaspoon cumin seeds
4 cloves garlic, minced
2 cups masa harina (corn tortilla flour)
1 cup finely shredded cheddar cheese (4 ounces)
1 teaspoon baking powder
1⁄4 cup lard or shortening
1 egg yolk
1 cup warm water
Assorted toppers (dairy sour cream, chopped tomatoes, finely shredded cheddar cheese, and/or sliced green onions; optional)
1 In a 31⁄2- or 4-quart slow cooker combine meat, tomato sauce, peppers, cumin seeds, garlic, 1⁄2 cup water, and 1⁄2 teaspoon salt. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
2 Remove meat; cool until easy to handle. Strain and reserve cooking liquid. Using two forks, shred meat. Stir in enough liquid to moisten. Cover and chill meat mixture and liquid until needed or up to 3 days.
3 Preheat oven to 375°F. To prepare chalupas, in a medium bowl combine masa harina, cheese, baking powder, and 1⁄2 teaspoon salt. In a large mixing bowl beat lard and egg yolk with an electric mixer on medium speed until light and fluffy. Alternately add masa mixture and warm water to mixture until soft dough forms. (If necessary, add more water, 1 teaspoon at a time, to make a soft dough that is easy to handle.)
4 Using a tablespoon of dough each, shape 32 smooth 1-inch balls. Place 3 inches apart on a very large greased baking sheet. Flatten each ball to a 2 3⁄4-inch circle and build up edges slightly. Bake, uncovered, about 15 minutes or until set and bottoms are lightly browned. Cool on baking sheet. Use immediately or place in an airtight container and store at room temperature for up to 2 days.
5 To serve, preheat oven to 350°F. Transfer meat mixture to a large skillet; cook and stir mixture over medium heat until heated through, adding cooking liquid, if necessary, to moisten. Meanwhile, return chalupas to baking sheet. Bake, uncovered, for 8 to 10 minutes or until heated through. Spoon on shredded meat mixture. If desired, add toppers.
nutrition facts per serving: 90 cal., 5 g total fat (2 g sat. fat), 25 mg chol., 157 mg sodium, 7 g carb., 1 g dietary fiber, 6 g protein.
make-ahead directions: Prepare meat mixture and chalupas as directed through Step 4. Place in separate freezer containers. Cover and freeze for up to 1 month. Thaw in the refrigerator for 1 to 2 days. Reheat as directed.
caponata
prep: 30 minutes cook: 35 minutes makes: 16 (1⁄4-cup) servings
This sweet-tart Sicilian dish (kap-oh-NAH-tah) features sautéed eggplant, sweet pepper, onion, and celery spiked with vinegar and tomatoes. Serve this as an antipasto over Italian bread slices.
2 tablespoons olive oil
1 medium red sweet pepper, cut into bite-size pieces
3⁄4 cup chopped onion (1 large)
1⁄3 cup chopped celery
1⁄2 of a 28-ounce can Italian-style whole peeled tomatoes in puree, drained
1⁄2 cup chopped pitted green olives
1⁄4 cup golden raisins
3 tablespoons white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon sugar
1⁄4 teaspoon salt
Dash cayenne pepper
1 medium eggplant, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1⁄4 cup pine nuts, lightly toasted*
1 recipe Toasted Italian Bread
1 In a large saucepan heat 2 tablespoons oil over medium heat. Cook sweet pepper in hot oil for 5 to 8 minutes or until tender. Using a slotted spoon, remove pepper from pan. Add onion and celery to pan. Cook for 5 to 8 minutes or until just tender.
2 Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and cayenne pepper to pan. Cook, uncovered, over low heat for 15 minutes, stirring occasionally. Stir in sweet pepper.
3 Meanwhile, in a very large skillet heat 1 tablespoon oil. Cook half eggplant in hot oil over medium heat about 5 minutes or until tender and browned. Transfer eggplant to paper towels to drain. Repeat with remaining 1 tablespoon oil and remaining eggplant. Stir the eggplant into the tomato mixture. Cook, uncovered, for 10 minutes more.
4 Cool mixture to room temperature, or if time permits, cover and refrigerate overnight to allow the flavors to blend. Bring to room temperature before serving. Just before serving, stir in pine nuts. Serve over Toasted Italian Bread.
nutrition facts per serving: 173 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 361 mg sodium, 20 g carb., 2 g dietary fiber, 4 g protein.
*note: To toast pine nuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 4 to 6 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don’t burn.
toasted italian bread: Cut a 1-pound loaf of Italian bread in half lengthwise. Brush cut sides with olive oil. Place on a large baking sheet. Broil 6 inches from the heat for 2 to 3 minutes or until toasted. Cut crosswise into 1-inch slices.
italian-style relish tray
start to finish: 30 minutes makes: 12 servings
Tantalize taste buds with a sophisticated tray of bite-size appetizer roll varieties paired with roasted sweet peppers, artichoke hearts, olives, capers, and bread.
1 recipe Salami Rolls
1 recipe Italian Cheese Bites
1 7-ounce jar roasted red and/or yellow sweet peppers, drained and cut into strips
2 6-ounce jars marinated artichoke hearts, drained
8 ounces pitted green or ripe olives, drained
Capers, rinsed and drained
Thinly sliced ciabatta or Italian bread (optional)
Arrange Salami Rolls, Italian Cheese Bites, sweet pepper strips, artichoke hearts, and olives on a serving platter. Sprinkle capers over artichoke hearts. If desired, serve with ciabatta.
nutrition facts per serving: 426 cal., 37 g total fat (17 g sat. fat), 69 mg chol., 1406 mg sodium, 6 g carb., 1 g dietary fiber, 19 g protein.
salami rolls: Spread 24 thin slices garlic salami (about 4 ounces) with 1⁄4 cup kalamata olive tapenade. Place a roasted red sweet pepper strip along one edge of each salami slice; roll up. Cut in half crosswise.
italian cheese bites: Cut 4 ounces thinly sliced prosciutto into narrow strips. Cut 11⁄2 pounds Taleggio, Asiago, and/or aged provolone cheese into bite-size pieces. Wrap a prosciutto strip around each piece of cheese.
polenta with peppers and olives
prep: 25 minutes bake: 10 minutes oven: 350°F makes: 12 servings
Serve up medallions of polenta that are crisp on the outside and creamy on the inside, topped with fresh Italian flavors. Find ready-to-cook tubes of polenta in the refrigerated produce section of the supermarket.
1 16-ounce tube refrigerated cooked polenta
2 tablespoons olive oil
1 cup red, green, and/or yellow sweet pepper cut into thin strips
1⁄8 teaspoon salt
1⁄8 teaspoon crushed red pepper
1⁄4 cup pitted kalamata olives, coarsely chopped
2 tablespoons finely shredded Parmesan cheese
11⁄2 teaspoons snipped fresh rosemary
1 Preheat oven to 350°F. Trim ends of polenta. Cut polenta into twelve 1⁄2-inch-thick slices. Brush polenta slices with 1 tablespoon of the oil. Place polenta slices on a baking sheet. Bake for 10 to 15 minutes or until heated through.
2 Meanwhile, in a 10-inch skillet heat remaining 1 tablespoon oil over medium heat. Cook and stir sweet pepper strips, salt, and crushed red pepper in hot oil until pepper strips are tender. Stir in the olives.
3 To serve, spoon pepper mixture over warm polenta slices. Sprinkle with Parmesan cheese and rosemary.
nutrition facts per serving: 52 cal., 4 g total fat (1 g sat. fat), 3 mg chol., 124 mg sodium, 4 g carb., 1 g dietary fiber, 1 g protein.
quick polenta toppers: Prepare polenta as directed above through Step 1 except sprinkle with 1⁄2 cup finely shredded Parmesan cheese for the last 5 minutes of baking. To serve, top polenta with desired toppings: 3⁄4 cup marinated artichoke hearts, drained and chopped; 3⁄4 cup pepperoni slices, cut into slivers; 11⁄2 teaspoons snipped fresh rosemary; 1 tablespoon snipped fresh basil; 2 teaspoons snipped fresh oregano; 1⁄2 cup pitted kalamata olives, chopped; 1⁄2 cup flaked lox-style smoked salmon; or 1⁄2 cup salsa mixed with 1⁄3 cup refried beans.
tuscan cheesecake bites
prep: 25 minutes bake: 12 minutes cool: 10 minutes oven: 350°F makes: 24 tartlets
Rich feta cheese bites, lusciously topped with olives and basil, are small in size but bold in flavor.
1⁄3 cup panko (Japanese-style breadcrumbs)
1⁄3 cup ground walnuts
1⁄2 teaspoon dried basil, crushed
2 tablespoons butter, melted
1 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1⁄2 of an 8-ounce package feta cheese with basil and tomato, crumbled
1 egg
2 tablespoons dairy sour cream
2 tablespoons chopped pitted ripe olives
2 tablespoons snipped fresh basil
1 Preheat oven to 350°F. Line twenty-four 13⁄4-inch muffin cups with paper liners; set aside. In a small bowl combine panko, walnuts, and dried basil. Stir in butter. Spoon a slightly rounded teaspoon of panko mixture onto the bottoms of each lined cup. Press into bottoms using the rounded side of a measuring teaspoon; set aside.
2 In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until light and fluffy. Add feta and egg. Beat until combined. Stir in sour cream. Spoon about 1 tablespoon filling into each crust-lined muffin cup.
3 Bake for 12 to 15 minutes or until filling appears set. Cool in pan on a wire rack for 10 minutes. Carefully remove to a serving platter. Serve warm topped with olives and basil.
nutrition facts per tartlet: 64 cal., 6 g total fat (3 g sat. fat), 22 mg chol., 103 mg sodium, 1 g carb., 0 g dietary fiber, 2 g protein.
olive-pepperoni kabobs
start to finish: 20 minutes makes: 12 appetizers
It takes only a few minutes to make these little nuggets. To please your vegetarian guests, substitute cherry tomatoes for the pepperoni.
12 5-inch fresh rosemary stems
12 4×1-inch rectangles thinly sliced provolone cheese
12 2-inch-diameter rounds thinly sliced pepperoni
12 pitted kalamata olives
1 Strip leaves from rosemary stems, leaving 1-inch of foliage at one end of each stem.
2 Arrange a piece of provolone, a slice of pepperoni, and an olive on each rosemary skewer.
nutrition facts per appetizer: 85 cal., 7 g total fat (3 g sat. fat), 16 mg chol., 265 mg sodium, 1 g carb., 0 g dietary fiber, 5 g protein.
marinated feta and olives
prep: 30 minutes marinate: 4 hours makes: 20 (1⁄4-cup) servings
Have this ready-to-devour hors d’oeuvre waiting in the fridge when guests arrive. All you’ll need for serving is a pretty bowl and frilly toothpicks.
1 pound feta cheese, cut into 1⁄2-inch cubes
1 cup pitted kalamata olives
1 cup pitted green olives
1⁄2 cup bottled roasted red sweet pepper, cut into strips
1 red onion, cut into thin wedges
1⁄2 cup olive oil
1⁄2 cup balsamic vinegar
4 cloves garlic, minced
1 tablespoon snipped fresh thyme leaves
2 teaspoons snipped fresh oregano
1⁄2 teaspoon cracked black pepper
1 In a large glass or stainless-steel bowl combine cheese, kalamata and green olives, sweet pepper, and onion.
2 In a screw-top jar combine oil, vinegar, garlic, thyme, oregano, and black pepper. Cover and shake well. Pour over mixture in bowl. Toss gently to coat.
3 Cover and marinate in the refrigerator for 4 to 6 hours before serving. Serve with toothpicks.
nutrition facts per serving: 138 cal., 12 g total fat (4 g sat. fat), 20 mg chol., 444 mg sodium, 4 g carb., 1 g dietary fiber, 3 g protein.
make-ahead directions: Prepare as directed, except cover and store in the refrigerator for up to 2 days.
mediterranean-spiced olives
prep: 20 minutes marinate: 24 hours stand: 1 hour makes: 16 servings
Just a handful of ingredients turns a simple jar of olives into a delicacy.
1 16-ounce jar cracked green olives, drained
2⁄3 cup bottled roasted red sweet pepper*, drained and thinly sliced
1⁄3 cup olive oil
3 tablespoons drained capers
3 tablespoons sherry vinegar
2 tablespoons snipped fresh rosemary
1 tablespoon ground cumin
4 cloves garlic, slivered
1⁄2 to 3⁄4 teaspoon crushed red pepper
1 In a medium glass or stainless steel bowl combine olives, sweet pepper, oil, capers, vinegar, rosemary, cumin, garlic, and crushed red pepper. Cover and marinate in the refrigerator for 24 hours.
2 To serve, let stand at room temperature for 1 hour.
nutrition facts per serving: 87 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 490 mg sodium, 2 g carb., 1 g dietary fiber, 1 g protein.
make-ahead directions: Prepare as directed in Step 1, except marinate in refrigerator for up to 7 days. Serve as directed.
To roast sweet peppers, preheat oven to 425°F. Quarter 2 sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Place pepper quarters, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until pepper skins are blistered and dark. Bring foil up around peppers to enclose. Let stand for about 15 minutes or until cool. Using a sharp knife, loosen edges of the skins; gently pull off the skin in strips and discard. Chop enough of the roasted peppers to equal 1 cup.
greek-stuffed turkey roulade
prep: 35 minutes roast: 30 minutes stand: 10 minutes oven: 400°F makes: about 20 servings
Wrapped with goodness, tender turkey encases a savory herbed sweet pepper, dried tomato, and feta cheese filling. The fact that it is rolled makes it a roulade (pronounced roo-LAHD).
2 12- to 14-ounce turkey breast tenderloins
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1 cup chopped roasted yellow sweet pepper* (see note, opposite)
1⁄2 cup crumbled feta cheese (2 ounces)
1⁄4 cup oil-packed dried tomato, drained and chopped
1⁄4 cup snipped fresh basil
2 teaspoons snipped fresh thyme
3 cloves garlic, minced
1 tablespoon olive oil
Fresh basil leaves (optional)
1 Preheat oven to 400°F. Line a 15×10×1-inch baking pan with foil. Place a rack in the foil-lined pan; set aside. Make a lengthwise cut down the center of each turkey tenderloin, cutting almost to, but not through, the other side. Spread open. Place each tenderloin between two pieces of plastic wrap. Working from the center to the edges, pound turkey lightly with the flat side of a meat mallet until about 1⁄4 inch thick. Remove wrap. Sprinkle turkey with the salt and black pepper.
2 For stuffing, in a medium bowl combine sweet pepper, cheese, dried tomato, the snipped basil, the thyme, and garlic.
3 Spread stuffing over turkey portions to within 1⁄2 inch of the edges. Starting from a long side, roll up each portion into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Brush rolls with oil and sprinkle with additional salt and black pepper. Place rolls on the rack in the prepared baking pan.
4 Roast, uncovered, for 30 to 35 minutes or until turkey is no longer pink (170°F). Remove from oven. Cover loosely with foil; let stand for 10 minutes before slicing. Remove and discard string. Cut rolls into 1-inch-thick slices. Serve warm. If desired, serve on basil leaves.
nutrition facts per serving: 59 cal., 2 g total fat (1 g sat. fat), 24 mg chol., 146 mg sodium, 1 g carb., 0 g dietary fiber, 9 g protein.
make-ahead directions: Prepare as directed, except do not slice turkey rolls. Wrap each roll in plastic wrap and chill for up to 48 hours. Cut into 1-inch-thick slices before serving.
roasted mushrooms with fresh sage
prep: 30 minutes roast: 30 minutes stand: 2 to 6 hours (tapenade) oven: 450°F makes: 8 to 10 servings
Roasting the mushrooms brings out their earthiness, while garlic, a splash of sherry, and fresh sage leaves take them one step further to fabulous.
3 pounds assorted fresh mushrooms (such as chanterelle, shiitake, button, cremini, morel, and/or oyster)
3 heads garlic
3 tablespoons butter, melted
3 tablespoons olive oil
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
Dry sherry or port
1⁄4 cup fresh sage leaves, coarsely torn
1 8-ounce carton dairy sour cream
2 to 3 tablespoons prepared horseradish
Coarsely crushed pink peppercorns
1 recipe Roasted Red Pepper and Black Olive Tapenade
Toasted baguette slices
1 Preheat oven to 450°F. If using shiitake and/or oyster mushrooms, remove and discard stems. Brush any dirt off mushrooms, leaving mushrooms whole (you should have about 16 cups). Remove loose outer skins of garlic heads. Trim stem ends to expose cloves; break apart cloves.
2 Place mushrooms and garlic in a large roasting pan. In a small bowl combine butter and oil. Drizzle over mushrooms and garlic. Toss to coat. Sprinkle with salt and black pepper. Roast about 30 minutes or until mushrooms are tender and garlic cloves are soft, stirring twice. Transfer mushrooms and garlic to a serving platter. Splash with sherry; sprinkle with sage.
3 In a small bowl combine sour cream and horseradish; sprinkle with crushed peppercorns. Serve mushrooms and garlic with sour cream mixture, Roasted Red Pepper and Black Olive Tapenade, and toasted baguette slices.
nutrition facts per serving: 254 cal., 23 g total fat (8 g sat. fat), 25 mg chol., 301 mg sodium, 11 g carb., 2 g dietary fiber, 7 g protein.
roasted red pepper and black olive tapenade: In a small bowl combine 1⁄2 cup coarsely chopped pitted ripe olives, 1⁄3 cup coarsely chopped roasted red sweet pepper, 2 tablespoons olive oil, 1 tablespoon snipped fresh rosemary, 2 teaspoons snipped fresh oregano, and 11⁄2 teaspoons finely shredded lemon peel. Let stand at room temperature for 2 to 6 hours to allow flavors to blend. Serve at room temperature.
make-ahead directions: Prepare Roasted Red Pepper and Black Olive Tapenade as directed, except cover and chill for up to 24 hours. Let stand at room temperature for 30 minutes before serving.
cranberry-pistachio pâté
prep: 30 minutes chill: 12 hours bake: 1 hour 30 minutes oven: 350°F makes: 24 servings
Accompany this coarse-textured country-style spread with apple or pear slices or toasted baguette rounds.
1 egg, lightly beaten
3⁄4 cup dried cranberries
1⁄2 cup chopped shallots or onion
1⁄2 cup chopped pistachio
1⁄3 cup port wine or cranberry juice
1⁄4 cup half-and-half or light cream
1⁄4 cup fine dry breadcrumbs
2 teaspoons dried sage leaves, crushed, or 1⁄2 teaspoon ground sage
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic, minced
1 pound lean ground beef
1 pound lean ground pork
Stone-ground mustard
1 Preheat oven to 350°F. Lightly coat a 9×5×3-inch loaf pan with cooking spray; set aside.
2 In a large bowl combine egg, cranberries, shallot, nuts, wine, half-and-half, breadcrumbs, sage, salt, pepper, and garlic; mix well. Add ground beef and pork; mix well. Press mixture into prepared pan. Cover tightly with foil.
3 Bake for 11⁄2 hours. Remove pan from oven. Cool slightly. Uncover. Carefully pour off drippings, leaving pâté in pan. Cover pâté loosely with foil. Place several heavy cans of food in another 9×5×3-inch loaf pan to serve as a weight. Place pan on top of the covered pâté. Chill for 12 to 24 hours.
4 Remove weighted pan and foil. If necessary, loosen sides of pâté. Invert onto a serving platter. Cut in half lengthwise and then into thin slices. Serve pâté with stone-ground mustard.
nutrition facts per serving: 135 cal., 9 g total fat (3 g sat. fat), 36 mg chol., 155 mg sodium, 6 g carb., 1 g dietary fiber, 8 g protein.
make-ahead directions: Prepare as directed through Step 3. Remove weighted pan and foil. If necessary, loosen sides of pâté. Invert pâté onto a plate. Wrap pâté in plastic wrap and store in the refrigerator for up to 2 days. Serve as directed in Step 4.
chicken liver pâté
prep: 15 minutes chill: 3 hours cook: 10 minutes makes: 8 (2-tablespoon) servings
If you love chicken livers, you’ll love this elegant spread. Plan ahead for several hours of chilling to let the flavors blend.
2 slices bacon
8 ounces chicken livers
1 medium onion, chopped (1⁄2 cup)
4 cloves garlic, minced
2 tablespoons dry white wine or milk
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon ground nutmeg or 1⁄8 teaspoon ground allspice
Snipped fresh parsley or chives (optional)
Assorted crackers
1 In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.
2 Add chicken livers, onion, and garlic to reserved drippings in skillet. Cook and stir over medium heat for about 5 minutes or until livers are no longer pink. Cool slightly.
3 In a food processor or blender combine crumbled bacon, chicken liver mixture, wine, salt, pepper, and nutmeg. Cover and process or blend just until combined (mixture will be soft). Spoon liver mixture into a crock or several small ramekins. (Or line a 1-cup mold or bowl with plastic wrap; spoon in liver mixture.) Cover and chill for 3 to 24 hours.
4 To serve, place crock or ramekins on a serving plate. (Or uncover and invert mold or bowl onto a platter.) If desired, sprinkle with parsley. Serve pâté with crackers.
nutrition facts per serving: 84 cal., 5 g total fat (2 g sat. fat), 103 mg chol., 145 mg sodium, 2 g carb., 0 g dietary fiber, 6 g protein.
portobello pâté
prep: 35 minutes chill: 3 hours makes: 12 to 14 (2-tablespoon) servings
The dense, earthy flavor of portobello mushrooms makes this a rave-drawing appetizer. The longer you chill this, the better it will taste.
8 ounces portobello mushrooms
2 tablespoons butter
1⁄4 cup dry white wine
1 8-ounce package cream cheese, softened
2 tablespoons butter, softened
11⁄2 teaspoons snipped fresh rosemary
2 cloves garlic, minced
1⁄4 teaspoon salt
1⁄4 teaspoon white pepper
Toasted baguette-style French bread slices
1 Trim down mushroom stems to be even with caps, discarding stems. Lightly rinse mushrooms; pat dry with paper towels. Finely chop mushrooms.
2 In a large skillet heat 2 tablespoons butter over medium heat. Cook mushrooms in hot butter about 5 minutes or until mushrooms are tender and most of the liquid evaporates. Carefully add wine. Cook for 2 minutes more or until most of the liquid evaporates.
3 In a medium mixing bowl combine mushrooms, cream cheese, the softened butter, rosemary, garlic, salt, and pepper. Beat with an electric mixer on medium speed until nearly smooth. Cover and chill for 3 to 24 hours.
4 Serve pâté on toasted baguette slices.
nutrition facts per serving: 109 cal., 10 g total fat (6 g sat. fat), 31 mg chol., 138 mg sodium, 2 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Prepare as directed through Step 3, except store in the refrigerator for up to 1 week. Serve as directed.