Category Archives: Tapas

Roasted Tomatillo Salsa and Roasted Sweet Corn Salsa

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Shorter days and chilly nights be damned, this year I’m just not feeling ready to say goodbye to summer yet. I’m still buying the last ears of corn from the market, no matter how anemic. And I’ll continue buying tomatoes too, even the ugliest, most bruised ones, if it means that I can eat fresh tomatoes for one more meal as we ease into a winter filled with those lackluster replacements we call “hot house” or “canned tomatoes”.

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Spring Garlic and Tomato Bruschetta Recipe

 

I can stop my whining about the lackluster fare at the markets – spring has finally arrived, and at long last, the farmers are toting something fresh and new in the backs of those huge trucks. There’s lettuce and baby greens, ramps, asparagus, the first teeny-tiny strawberries, and so much more! And the best part: once the floodgates open, the produce just keeps getting better and better each week as the balmy weeks of summer unfold.

 

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How to Cook Artichokes

 

Summertime cooking can be so beautifully simple.

 

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Goat Cheese Croquette Recipe: For the Tapas Party Files

 

I can only spare a minute today, so I’ll stick to the facts:

Fact #1: The only thing better than fried anything else is fried goat cheese.

Fact #2: The only thing better than fried goat cheese is fried goat cheese with caramelized shallots and a drizzle of honey.

Fact #3: Crispy outside, creamy, oozing center

Fact #4: Sweet, savory

Fact #6: Dinner party guests think you are a god(dess)

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Edamame Hummus Recipe

 

How appropo, a green hummus posted, today of all days. And while I had not planned on posting something so strikingly green for St. Patty’s Day, the act of posting something green was calculated and completely deliberate. After madeleines and cake, let’s pause to cleanse our paletes, shall we?

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Roasted Tomato and Garlic Hummus Recipe

 

You just can’t beat a satisfying hummus! With the ones that you really love it starts innocently enough – you’re picking at the bowl at a party, absent-mindedly scooping dollops with pita wedges while trying to balance your wine glass and hold a conversation all at the same time. Then your mind starts to wander… “wow, this is some creamy hummus…I love it when there’s lemon… and so light! Mmmmm I think I’ll have just a little more… crap, I finished the bowl. I hope no one noticed! I wonder if there’s more in the kitchen…”

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Tapas Party Recipe IV – Strawberry Manchego Delight


 

It’s so fun when you taste food combinations that you never really considered putting together. I had this dessert at a tapas restaurant a long time ago (so long that I’m not sure where I was when I tasted it – I think it was Dali in Cambridge, MA) and when my boyfriend made it when we first started dating, I was reminded that it’s worth bringing to the table. I made it as a backup dessert for my tapas party, just in case the cheesecake flan went horribly wrong.

 

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Tapas Party Recipes Day III – Spicy Sauteed Calamari

 

Here is another for tapas party that I did without using a specific recipe. File this one under spicy! Traditional Spanish Tapas is never complete without a squid dish, but it is almost always fried and served with aioli. Since I was verging on grease overkill with a bacon item and a fried cheese item already on the menu, I decided to riff on an Italian theme (think Pasta Fra Diavolo) and do a lighter, sauteed version.

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Tapas Party Recipes Day II – Rustic Eggplant Crostini, Roasted Artichokes, and Bacon-Wrapped Dates

 

My second favorite thing about serving tapas to guests is that many of the most crowd-pleasing recipes are rediculously simple, to the point that the guest “ooooh and ahhhh” to work ratio is so vastly spread it feels like you are cheating. Here there are three recipes that use as few as two ingredients and involve just a few minutes of prep time each. (Photoshop credit to Brian for the lovely composite above)

 

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Tapas Party Recipes – Ingrid Hoffman’s Cheesecake Flan

 

One of my favorite types of parties to throw is a tapas party, because it allows me to experiment with new recipes without a lot of prior testing – because hey, if one thing doesn’t come out perfectly, there are twelve other foods in the queue. This weekend, in honor of my friend Sarah returning to town for the Teach For America Alumni Summit, I prepared a tapas feast for some of our friends. In the coming days I will showcase some of the recipes that I prepared for this dinner, and today I will start with one new recipe that did work – a smooth and creamy cheesecake flan. I picked this recipe because of its Spanish and New York roots – appropriate for my NYC tapas party.

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