Tapas, of Spanish origin, is defined as a first course (or small plate) meant to stimulate the appetite. While appetizers have long been a favorite of many, once the tapas craze hit the U.S., appetizers became a new dinner option. A glance at the cookbook section of any store, or the menu in many new restaurants, will quickly show the popularity tapas has gained in recent years. We have found the concept of a number of small dishes to be an excellent way to feed guests whose food preferences may not be well known to the cooks. With a variety of dishes, everyone can find something to enjoy.
The column this week and next will focus on some of the dishes that we feel complement each other. The objective is to combine a number of colors, textures and tastes into a meal which is visually pleasing as well as delicious. As usual, a number of these recipes can be made ahead, thus eliminating the problem of numerous tasks to be completed at the last moment. Earlier columns have included other dishes we frequently use as part of a tapas meal - hummus, spiced cheese puree, skewered chicken and pork kebabs (both of which can be grilled and quickly reheated in the microwave). In addition to our ideas, think about your favorite recipes, many of which can be served in smaller portions to become a part of an all appetizer meal.
Ingredients:
Dressing:
Combine 1/3 cup olive oil with lightly crushed peppercorns, coriander seeds and rosemary. Add goat cheese rounds and marinate in the refrigerator 2-6 days (turning daily).
Cut French bread into 2" cubes. Heat 2 TBS olive oil in large skillet over medium-low heat. Add bread cubes and cook until golden brown and crisp, turning frequently. Drain on paper towels.
Prior to serving, heat oven to 425°. Remove goat cheese from oil and gently roll in breadcrumbs. Place on baking sheet and bake for approximately 10 minutes (or until breadcrumbs are light golden brown). While cheese is baking, combine dressing ingredients and toss with greens. Place goat cheese and croutons on greens. 6 servings.
This recipe is excellent if made ahead and refrigerated. Bring to room temperature prior to serving.
Ingredients:
Heat oven to 375°. Place peppers on foil covered baking sheet and bake for 17 minutes. Turn 180 degrees and bake additional 17 minutes. Remove from pan, cover tightly and cool completely. Remove peel, seed and cut peppers into strips.
In large skillet, combine chicken broth and water over medium high heat and bring to a boil. Add garlic and boil for 2-3 minutes or until liquid begins to reduce. Add pepper strips and cayenne, cover and simmer gently for 5 minutes. 6 servings.
Ingredients:
Clean mushrooms and remove stems (reserve). Pour a small amount of oil into a container. Using your fingers, rub some oil on the outside of each cap and place one or two drops in the inside center of the cap.
Finely chop stems and toss in bowl with bread crumbs. Add Swiss cheese, grated onion, pepper and toss again. Stir in milk (adding up to 1 TBS more if needed - mixture should hold together). Stuff mixture into mushroom caps, rounding the tops with your fingers. When filled, sprinkle each mushroom with Parmesan cheese. Place mushrooms in baking dish.* Heat oven to 375°. Bake for 15 minutes. 6 servings.
*Mushrooms can be covered and refrigerated at this point. If so, add 3-5 minutes to baking time.
Ingredients:
Set drained chick peas aside. In small bowl, mix vinegar, garlic and pepper. With whisk, slowly add vegetable and olive oils. Saute onion in 1 TBS oil over low heat just until soft. Combine chick peas, dressing, onion and parsley. Cover and refrigerate at least 6 hours. Bring to room temperature prior to serving. 8 servings.
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