really simple, really impressive. A basic Choux pastry flavored with cheese, Gougere is the savory version of a cream puff. Traditionally served with Champagne or a glass of wine, these two bite wonders are perfect for holiday entertaining.  Make ’em now…freeze ’em…pull ’em out and reheat when you need ’em…anytime someone stops by or pops a cork. 

Watermelon Gazpacho

August 12, 2012

It definitely says summer. Few ingredients…5 minute prep…overnight chill… done and done. The  little kick from the hot sauce or some red pepper flakes makes all the difference. Why not serve it as a cocktail or appetizer “shooter” with a feta cube and mint leaf garnish  (would a shot of vodka be so bad?) . Or, you can serve it up with a skewer of grilled shrimp like they do over at Meatballs and Milkshakes who created this recipe. Not a bad offering for these 90 + degree days we’ve been having.

Dip it…dip it good

April 22, 2012

This white bean dip is easy, easy and easy. It makes a great light lunch when paired with some bread and crudite’ and can rise to the occasion as an appetizer when you’re entertaining. Similar to hummous ( and lower in fat) yet there are no exotic ingredients here…it’s likely you can whip some up right now. Blend in your processor a can of drained and rinsed white beans, a couple of cloves of garlic roughly cut, 2-3 tablespoons of general use olive oil, 2-3 tablespoons of lemon juice (I have found I like to use the brine from pepperoncini as the acid) and a good pinch of kosher salt and a few good grinds of black pepper.  This recipe,, can be tweeked as I did to suit you own taste and menu changes. Love some capers? Add the juice and then fold some in…love cumin? sprinkle it on. Now, go make yourself a snack.