Salsa with an Edge

There's snow on the top of our tallest local mountain tonight. We know that our warm fall won't last long, and the tomatoes will freeze any day now. Here's a recipe for one last gasp of good weather. I found it a few years ago in Cooking Light magazine. It's a fun combination of flavors, even if it does require remarkable amounts of chopping.

I've made this with any number of different fruits. Peaches are very tasty, but a little sloppy. Apples add a nice crunch and are oh-so-very tidy. This is a salsa with a little bit of everything--sweet, savory, hot, you name it. It's great with Fritos or tortilla chips.

Salsa With and Edge
2-3 chopped Roma tomatoes
1 cup chopped Granny Smith apples (or use mangoes, pears, peaches, or other fruit)
1/2 cup chopped cucumber
1/2 cup fresh corn kernals
1/2 cup chopped red pepper
1/4 cup chopped green onions
1/4 cup chopped red onion
2 1/2 tablespoons fresh chopped cilantro
1 1/2 tablespoons fresh lime juice
1 tablespoon chopped, seeded jalapeno pepper
1 tablespoon balsamic vinegar
1 1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine all ingredients, stirring well to combine. Serve at room temperature or chilled. Makes 4 1/2 cups.

Spinach Artichoke Dip

This is a crowd-pleasing appetizer that we've discovered just in the last few months. It's very easy to make, which is a good thing because it will get scarfed up quickly. The recipe is originally from one of those Betty Crocker cook book pamphlets that you pick up on your way through the grocery check out; I used to do a lot of work at General Mills and acquired a large collection of them that way. The original recipe called for a little crab added to the recipe. I forgot about the crab the first time I made it and didn't miss it, so I haven't added it since. The original recipe also called for frozen spinach (a ten-ounce box). I am much more likely to have fresh spinach on hand than frozen, so I just put in a few handfuls of fresh spinach until the colors (spinach vs. artichoke) look balanced.

Spinach Artichoke Dip
1 cup mayonnaise
1 cup freshly grated parmesan cheese
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
2-3 cups fresh spinach
1 cup shredded Monterey Jack or Cheddar cheese (I think I usually use a combination of the two)

Heat oven to 350 degrees. Mix mayonnaise and parmesan cheese in a medium bowl. Stir in artichoke hearts and spinach. Stir in most of the remaining cheese, reserving a little bit to sprinkle on top as a garnish.

Spoon into a medium-sized baking dish (about 1 quart). Sprinkle with the remaining cheese. Bake for 15-20 minutes or until cheese is melted.

We've tried eating this with a variety of crackers, chips, etc. I think our hands down favorite is some lightly toasted baguette slices.

Onion Straws

I mentioned onion straws in a post about steak and blue salad a couple of months ago. At long last, here's the (very simple) recipe. We made them a few nights ago for a lovely steak salad that we made with some leftover grilled tri tip. It was delicious. I can assure you, however, that our kids like the onions equally well as a simple side dish. The same recipe also works well for deep fried zucchini; it's light and more like a tempura batter than a standard onion ring recipe.

This recipe makes enough to batter one large onion. We actually even battered a medium-size zucchini with the leftover batter. We used a sweet onion this time, but have used regular yellow onions with great success.

Onion Straws

1 large onion, julienned

3/4 cup cornstarch

1/4 cup flour

1 teaspoon baking powder

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon granulated garlic

1/2 cup water

1 egg, beaten

In a medium mixing bowl, combine all of the ingredients until you have a smooth batter. Stir in the onion slices and cover thoroughly. Drain slightly (I hold the onions over the bowl with tongs for a few seconds while they drip a bit), then fry in 1/2 inch of hot oil until golden brown. I usually turn them over half way through the cooking process.

Use as a side dish, or as a topping for salad.

Eggrolls

About a year ago we realized one of Bob's lifelong dreams: to become proficient in the making of eggrolls. It was actually easier than we had imagined, especially with numerous children to help roll them up. We invited a friend of ours to teach us how to make them; her parents are from the Phillippines, and her eggroll-making prowess is legendary in our neighborhood. We've been making them ever since.

The possible variations with eggrolls are endless. On the night we learned how to make them, we used simple hamburger as the filling. Because Bob wanted to make more of a Vietnamese-style eggroll, we've since settled on using a combination of shrimp and ground pork most of the time. You can also use ground turkey or chicken (or any other type of ground meat) or make them completely vegetarian. If you want to speed up the process, you can buy coleslaw mix and shredded carrots at the grocery store in the produce section.

Eggrolls freeze well before they're cooked. In fact, we've often been surprised that they seemed to taste even better when we take them straight from the freezer to the frying pan (better than when we cook them fresh, that is). This recipe makes quite a large batch, even for our large tribe. We usually freeze at least half of them and serve them for a second meal.

Cooked eggrolls can also be rewarmed for a tasty snack, although I'm warning you: don't heat them in the microwave. They'll turn into a droopy mess and won't really taste good. Try putting them in the regular oven for a few minutes at 350 degrees.

There are also a variety of possible dipping sauces for eggrolls. Some of us like hot mustard (you can buy it in powdered form either at the Asian market or sometimes in the Asian section at the grocery store; mix it with water and drip it on the eggroll. Believe me, you'll only need a few drops). We also like sweet chili sauce, which can also be found at the Asian store. A favorite way of eating them is to wrap an eggroll in a leaf of iceberg lettuce and dip it in nuoc cham sauce (scroll down to the bottom of the bahn mi recipe to find it.

Eggrolls

(Makes about 50 eggrolls)

1 lb. ground meat (beef, pork, turkey or any combination of the three. We usually use about a pound of ground pork and add some finely chopped shrimp sautéed in butter and garlic).
½ + head cabbage, finely shredded
2+ large carrots, finely shredded
1 bunch green onions, finely chopped
1 T. garlic, finely minced (or garlic powder)
1 ½ teaspoons ginger, finely minced (or powdered ginger)
1 bunch cellophane (bean thread) noodles, available at Asian markets. Cook according to package directions. Chop cooked noodles into thirds or fourths.
Salt and pepper to taste
Oil for frying
Two packages spring roll wrappers (use the kind from better Asian stores rather than the grocery store brand. They stretch a little more and are a little more durable. They also don't bubble as much during frying.)

Brown the meat in a large skillet. Drain off the fat. Add the carrots and cabbage. Gently stir fry until the vegetables are softened. Add the onions, cook for an additional 1-2 minutes. Add garlic, ginger, salt and pepper. Mix gently to distribute seasonings. Add bean thread and mix lightly. Let cool.

Put wrapper on a flat surface. Starting at the bottom corner, put about 1 generous tablespoon of filling. Roll upwards until you reach the middle of the wrapper. Fold in the two side corners and continue rolling upwards. Once you have about 1-2 inches of wrapper left, moisten the top sides of the wrapper with water to seal the eggroll. Here is a guided tour of how to fold up an eggroll:

1. Put the tablespoon of filling toward the bottom corner of the wrapper.

2. Fold the wrapper over to cover the filling, and pull it tight with your fingers (this is where having a flexible wrapper comes in handy).

3. Fold the sides of the wrapper in so that they form two parallel lines (much as you would fold a burrito).

4. Roll the wrapper up the rest of the way, keeping it tight. Then seal the remaining open corner with a bit of water, pressing it until it stays closed (believe me, you don't want it coming open while it's frying).

Heat oil (about 1-inch in depth) in a frying pan. Fry eggrolls in small batches until golden brown (about 3-5 minutes). You are frying them until they look the way you want them to; the filling is already cooked, so you don't have to worry about food safety issues.

Serve with sweet and sour sauce.

Other ingredients that you can add to the filling are water chestnuts, mushrooms, diced potatoes, or any other vegetables that you like.

Jalapeno Poppers

One of the things we love about our neighborhood is that there are a lot of people who care deeply about food. Bob especially loves this feature because many of the people who love food are men. This makes for fun sharing and comparing.

A couple of years ago, one of our neighbors stopped by on a summer evening with this particular snack, made from jalapenos from his own garden. Bob tried for a moment to figure out a polite way to let him know that he doesn't care for jalapenos, but then decided it would be a lot easier to simply try one. It changed him forever. He still doesn't like jalapenos in general, but he does love these poppers. I made them a couple of weeks ago when jalapenos were on sale. They are always a hit at our house.

Jalapeno Poppers
1 8-ounce package of cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
¼ tsp. salt
¼ tsp. garlic powder
¼ tsp. chili powder
1 pound fresh jalapenos (about 12), halved lengthwise, and seeded—wear plastic gloves and cut on glass surface (I have never cut on a glass surface because I have no glass surface. So far, they seem to turn out okay cut on a regular cutting board. Be aware, though, that you're going to feel like you're being gassed by the fumes from the peppers. And if you don't like spicy food, be sure to completely remove the seeds and membranes).
½ cup dry bread crumbs

Sour cream, onion dip, or ranch dressing for dip (we prefer ranch dressing; some kind of southwestern ranch would probably be really good).

In a large mixing bowl, combine the cheese, bacon and seasonings; mix well. Spoon about 2 tablespoonsful into each pepper half. Roll in bread crumbs. (Note: I’ve found that if you cut the peppers in half as evenly and perfectly symmetrically as possible, they tend not to fall over in the pan and leak cheese all over everywhere).

Place in a baking pan. Bake, uncovered, at 300 degrees for 20 minutes for spicy flavor, 30 minutes for medium, and 40 minutes for mild. Serve while warm with dip.

Stuffed Mushrooms

I've noticed that most people tend to have strong feelings one way or another about mushrooms. They either love them or they really don't. These stuffed mushrooms are hard to beat, and are really quite easy to make.

There are endless variations for the stuffing. We like seafood because it's a little lighter than sausage or bacon. But if your going for all out richness, substitute your favorite processed pork product and enjoy!

Seafood Stuffed Mushrooms

About 12 large mushrooms

1 small can broken shrimp and/or

1 small can crab meat

4 ounces or so of softened cream cheese

1/4 cup grated parmesan cheese

1-2 teaspoons worchestershire sauce

1/3 cup seasoned breadcrumbs

3 Tablespoon. butter

1 teaspoon finely minced garlic

Preheat oven to 350 degrees. Wash mushrooms thoroughly and remove stems. Slice off the woody ends of the stems and discard. Chop the stems very finely and place in a medium-sized mixing bowl. Add the shrimp and/or crab, the cream cheese, parmesan cheese, worchestershire sauce and breadcrumbs. Melt the butter and sautee the garlic in it for about ten seconds. Place the mushroom caps hollow-side up in a baking dish. Put a heaping tablespoon of filling in each mushroom. When all mushrooms are filled, drizzle garlic butter over the top of them. Bake for 20 to 25 minutes.

Pomegranate - Avocado Salsa

I admit to being a little bit sheepish about posting this appetizer. I got it from a friend a few years ago, and it took me awhile to persuade her to share it. She had obtained the recipe from a friend who felt it was hers. But it's got the most incredible flavors, and when you don't use mushy tomatoes (see above), it's downright beautiful. The perfect accompaniament for it seems to be Fritos (the big brown things sticking out of the middle of it, which was intended to be decorative). I like the larger Scoops version of Fritos because you can fit more salsa in the middle for a more diverse bite.

The colors make this a perfect Christmas appetizer (that and the fact that winter is pomegranate season). Perhaps the most difficult part of this recipe is seeding the pomegranate. The first time I tried it, I think the kitchen was almost completely pink with pomegranate juice. For a video that shows you an easy way to do it, see here.

Pomegranate-Avocado Salsa

1 ripe avocado, diced small
1 large tomato, diced small
1 T. finely chopped onion
1/4 t. ground coriander
1/2 t. salt
1 T. lemon juice
1/8 t. cayenne pepper (more if you like it spicy)
Seeds of one pomegranate

Mix all ingredients together. Serve with large Fritos corn chips or Fritos Scoops.

Shrimp Dip

Here it is, another remarkably simple appetizer that won't embarrass you, even in the nicest settings (unless someone's allergic to shell fish). This is a favorite of my dad's. We served it last night at a family party.

Shrimp Dip
1 8-ounce package of cream cheese, softened
1 bottle of cocktail sauce
1 6-ounce can of tiny shirmp

Spread the cream cheese evenly on a plate. I like to leave rather deep fork marks on the cheese so that it makes ridges for the cocktail sauce to settle into. Pour cocktail sauce over the cheese. I often only use about 3/4 of the bottle because I don't want it to be overpowering. Then sprinkle the tiny shrimp over the top. We usually serve this dip with an average sort of cracker such as Town House or Ritz; you don't want to use anything too flavorful or it will clash with the flavor of the dip.

Clam Dip

In honor of appetizer week, here's a recipe that we recently tried straight off of the clam can. It's a simple yet lovely dip that is a little more elegant than average.

The dip is shown here with a potato chip, the scoop of choice mentioned on the can. However, we found that the saltiness and greasiness of the chip overpowered the more subtle flavors of the dip. We tried some spread on baguette slices and liked it much better.

The recipe came from a can of Snow's clams. I've read other places that Snow's is an excellent brand in comparison to others; since I'm using their recipe, the least I can do is give them credit!

Clam Dip

1 8-ounce package of cream cheese, softened

1/2 cup sour cream

1 6-ounce can minced clams, drained, reserving

2 tablespoons clam juice

1 tablespoon chopped fresh parsley

1 clove garlic, finely chopped

1/2 teaspoon Worchestershire sauce

In a small mixing bowl, beat cheese, sour cream and reserved clam juice until smooth and well blended. Stir in remaining ingredients. Cover, chill thoroughly. Serve with sliced baguettes. Refrigerate leftover dip.

Ham Rolls

This is another favorite that we generally only make around Christmas. This was a recipe I learned from my sister Pat that my children have enthusiastically embraced. We always make a lot of these, and they never last very long. They're a simple yet beautiful little delicacy.

Ham Rolls

1 package deli or sandwich sliced ham
1 8-oz. package cream cheese, softened to room temperature
Green onion stems or chives

Spread a thin coat of cream cheese on each ham slice. Lay the green part of an onion stem (or chive) on the slice. Role the ham slice like a jelly roll or sweet rolls. Chill ham rolls for 1-2 hours, then slice into 3/4 –inch segments.

Pigs in a Blanket

One of our favorite holiday traditions is hosting an appetizer dinner party on Christmas Eve. We invite everyone from any side of our family. Half of the fun is thinking in the weeks preceding Christmas about all the many appetizers we can make.

This particular appetizer is a favorite with kids. It's also easy enough that our kids can make it. It's probably a stretch to even call it a recipe, but I'll include a recipe for honey mustard dipping sauce just to keep everything on the up and up. Other favorite dipping sauces include barbecue sauce or mandarin sauce. The kids insist that ketchup is also really good with them, but I haven't been able to bring myself to try it.

Pigs in a Blanket
1 package cocktail sausages, such as Little Smokies
2-3 packages pop out crescent rolls

Pre-heat oven to 350 degrees. Open the packages of crescent rolls. Cut each perforated roll into three roughly triangular sections. Wrap a cocktail sausage in each section of roll. Seal it carefully and place on an ungreased cookie sheet. Bake for 10-11 minutes or until golden brown on top. Remove from the oven and serve them while they're hot!

Honey Mustard Dipping Sauce
1/4 cup Dijon mustard
2 tablespoons honey
Mix honey and mustard and serve alongside Pigs in a Blanket

Cheese Ball

When I unveiled this cheese ball at a dinner party a few nights ago, someone commented that it must be holiday time. I guess nothing says "Christmas" like a cheese ball, even though I've been known to make this in the summer because we like it so much. It's simple and delicious, and looks a lot fancier than it really is. This is one recipe that I think I can take full credit for, even though I've experimented by looking at other cheeseball recipes through the years. This has become our standard.

As with many recipes, the possibilities for variations abound. I've found that sharp cheese really does make a difference. But green peppers work just as well as red peppers (although they aren't as festively pretty at Christmas time), and red or yellow onions can easily be substituted for the green onions if you prefer or don't have green onions on hand. And walnuts and pecans work equally well for the nuts on the outside.

Kathy's Cheese Ball
8 ounces cream cheese, softened to room temperature
1 cup shredded sharp cheddar cheese
1/3 cup finely chopped green onions
1/3 cup finely chopped red bell pepper
1/2 teaspoon granulated garlic
2 teaspoons Worchestershire sauce
1/2 cup chopped walnuts or pecans

Combine cheeses, onions, pepper, granulated garlic and Worchestershire sauce in a large bowl. I find it easiest to do this by hand, wearing a latex glove. When all ingredients are thoroughly mixed, shape the mixture into a ball. Place the chopped nuts on a plate and roll the ball in the nuts until all outside surfaces are covered. Refrigerate until about 30 minutes before serving time; then take it out of the fridge so that it will be soft enough to spread. We've found Wheat Thins to be the cracker to serve with a cheese ball because they're sturdy enough to not crack under the pressure of the cheese and also have a great complementary flavor.

Jalapeno Jelly

It's taken me a few months to decide when to post this recipe (and I ultimately decided more by default than by logic). I make this jelly in September or so when jalapenos and red bell peppers are abundantly available. It's good any time, and I actually discovered it at a party at my sister's house during harvest season. But the lovely colors make it a perfect holiday treat, and even a nice holiday gift. Since the jars are sealed, it will keep for at least a year after you make it. It's a wonderful combination of hot and sweet. Our favorite way to eat it is with a little bit of cream cheese on a Wheat Thin (for some reason they are the perfect complement for this particular spread).

The jars almost always seal on their own if you pour the jelly in when it's very hot. If they happen not to seal, you can process them in a steam bath for about 10 minutes and they should seal with no problem.

Jalapeno Jelly
1 cup red bell pepper, cut in strips
1 1/2 cups cider vinegar
1/3 cup fresh quartered jalapeno peppers, seeds removed (or you can leave the seeds in if you like it a little hotter)
5 cups sugar
1 pouch (3 ounce) Certo liquid fruit pectin (the powdered kind doesn't work with this recipe)

Combine peppers and vinegar in a food processor. Process to desired size; I like the pieces a little smaller than 1/4 inch. Combine peppers and vinegar with sugar in a large saucepan and bring to a boil. Boil for five minutes. Remove from heat. Cool for two minutes, then mix in pectin. Pour into sterilized half-pint jars and fasten lids. If the pepper pieces aren't evenly distributed, invert jars a few times after 30 minutes to distribute evenly before jelly sets.

This recipe makes about six cups.

Potstickers

I suppose potsticker is the Enligsh name for these little delicacies; they are known in Japan as gyoza, in China as jyaudz, and in Korea as mandoo. Whatever you choose to call them, they are fabulous, and easier to make than you might think.

For several years we were consumers of the Costco frozen variety. Then a few years ago our Japanese neighbor, Yumi, came over to teach us how to cook a variety of Japanese foods. We've been making these ever since.

Potstickers
1 lb. ground pork
2 T. soy sauce
1 ½ cups shredded Napa cabbage
½ t. hot chili oil, or to taste
2 green onions, diced ½ t. sesame oil
4 t. fresh ginger (2 t. dry)
4 T. vegetable oil for frying
1 egg lightly beaten
1 pkg. round potsticker wrappers

In a medium bowl, combine the ground pork, shredded cabbage, green onion, ginger, egg, soy sauce, chili oil and sesame oil.

Lay a wrapper in front of you. Place a teaspoon of filling in the middle of the wrapper. Wet all the edges with water. Fold the sides up to form a semicircle, and then pinch the edges firmly to seal. We like to pleat the top edge after we've sealed it to make it prettier. Continue with the rest of the wrappers until the filling is gone.


To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the potstickers and cook for 2 minutes, or until golden brown on the bottom. Turn the potstickers. Add 1/2 cup of water to the pan. Cover the pan and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the potstickers.

Potsticker Sauce

1/4 c. white vinegar
1/4 c. soy sauce
1 tsp. sesame oil
3 Tbs. sugar
1 tsp. ginger
Mix all ingredients together. Serve over potstickers.

Game Day Sausage Dip

With the onset of football season, we have been creating fall appetizers every Saturday afternoon. You can tell by the photo that this is not the world's prettiest snack. But it's one of the most delicious. Our friend Eric made this for a neighborhood party a couple of years ago. We've sort of claimed it as our own by now, and you will too once you try it.

Sausage Dip

1 pound Jimmy Dean sausage
1 15-ounce can Rotel tomatoes (we prefer mild, you can experiment if you like)
1 8-ounce package cream cheese

Brown sausage in a small sauce pan and drain. Add Rotel and cream cheese. Stir over low heat until cheese is melted. Then serve it with tortilla chips.

Tomato Tart

Quite a few years ago I mentioned to a client that I love home grown tomatoes. Love may be an understatement. She told me that she had a recipe I must try. She actually remembered to email it to me, and it's been a favorite ever since. So thanks, Janice! I hope all is well in Tennessee.

This snack is remarkably easy to make, but makes a good impression. Put a homemade or purchased pie crust in a 9-inch tart pan. Spread grated mozzarella cheese on the bottom of the crust until it is completely and evenly covered. Then layer as much chopped basil as you like; I usually use a little more than a quarter cup, but you can go as high as a full cup if you truly love basil.



The order of ingredients in this recipe is important. If the basil isn't mostly covered by sliced tomatoes, it will burn. The juice that emanates from the tomatoes during the baking process also helps protect the basil.

Thinly slice 3-4 Roma tomatoes. You can slice them any way you want, depending on the look you're going for. I chose to slice these the long way for a sort of flower petal effect; I've also sliced them cross-wise, which is lovely. Layer the tomato slices as close to each other as possible in order to cover the basil.



Drizzle the tart with a little bit of olive oil, and bake it at about 375 degrees for 30 minutes, or until the cheese is golden. Slice and serve. This is delicious, but it's best served in appetizer-sized portions; Bob and I tried splitting one for a meal once and it was just too much goodness.

Tomato Tart
1 single homemade or prepared pie crust
About 3/4 cup of grated mozzarella cheese
1/4 to 1 cup of chopped fresh basil, depending on how much you love basil
3-4 thinly sliced Roma tomatoes
Drizzle of olive oil

Put pie crust in a 8 or 9-inch tart pan. Fill the crust with grated cheese. Layer chopped basil on top of the cheese. Top with sliced tomatoes, taking care to cover the basil, and drizzle with olive oil. Bake at 375 degrees for about 30 minutes, or until cheese is golden brown.

Bruschetta

As a family, we are known for our appetizers. We are almost always asked to bring appetizers along when we are invited for dinner. We celebrate Christmas Eve with an all-appetizer buffet, and invite extended family from all sides to join us. We have specific winter appetizers--cheese balls, barbecued meatballs, all kinds of spreads and dips for crackers and chips. There are other seasonal appetizers, like deviled eggs for Thanksgiving. Last weekend we broke out the summer appetizers, including one of our favorites, bruschetta.

As one would expect, most Americans pronounce the word according to the rules of English, with the sch combination having a sh or ch sound. However, the actual Italian pronunciation is a harder sound, the same as the sch combination at the beginning of the word school. So it's actually brusketta. At one point in my life I spoke Italian very well, so you can trust me on this one.

As I finished making the topping on Saturday and ran it past Bob's nose, we both agreed that for us, this is the smell of summer.

Bruschetta

Makes about 25-30 pieces

2-3 Roma tomatoes, finely diced

1/4 - 1/3 cup finely diced red onion

Up to 1/4 cup finely chopped fresh basil, depending on your taste

1 - 2 teaspoons extra virgin olive oil

1/2 teaspoon balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon black pepper

1 baguette, sliced in quarter-inch slices

2 tablespoons extra virgin olive oil

Grated parmesan cheese (I prefer a large size grate)

Combine all ingredients except baguette, 2 tablespoons olive oil and parmesan in a glass bowl. Cover and refrigerate for several hours. Brush baguette slices with 2 tablespoons of olive oil. Broil for 2-3 minutes until lightly browned.

Immediately before serving, spoon combined ingredients onto toasted bread. Top with grated parmesan and serve.