Monday Review: Appetizers

Appetizers: Recipes for First Course or Main Event by Shane Osborn (Photography by David Loftus)

Review by Stephanie Dickison

We have had 3 get-togethers in the last couple of weeks and I have to say that the hardest part for me is always the appetizers.  I can make 12 different mains and sides, but coming up with sexy and exciting appetizers just gets me every time.  I swear, if I make Crab-Stuffed Mushrooms one more time…

So I sought out this book to shake it up a little and also to take appetizers into the realm of mains.

The idea of  making them into mains stemmed from the fact that recently at restaurants, I’ve been finding myself ordering two appetizers instead of a main, as there are often so many exciting choices and combinations to be had.  So why not bring that excitement home?

The photos in this book are incredible inspiring.  I mean, if you can make your food look that tantalizing, you’ve done an amazing thing.  Some of them make me want to reach through the pages and just scoop up a little minestrone or crab croquettes with tomato dipping sauce.

And while the first section, Nibbles & Snacks, is fine with its Leek & Red Onion Tartlets and Roasted New Potatoes Wrapped in Prosciutto, I am thrilled by the possibilities in the next section, Quick & Easy. It’s here that I find Cepe, Artichoke & Fava Bean Salad and Roasted Skate Wing with Crispy Capers.

After perusing the Simple & Satisfying section though, I am wondering how I’ll be able to execute Tea-Smoked Salmon with Herb Mayonnaise and Sauteed Rabbit with Arugula Salad and Carrot jus.  They seem to be awfully fancy for this girls repertoire. But you’ll be pleased to find out, as I was, that the ingredient lists and directions are easy enough for someone like me to follow.

Phew.

My favourite section is Food for Groups.  This is where I tend to shine – cooking in large amounts, not scared of a lot of chopping and simmering.  And how good does Gazpacho Consomme with Scallop Ravioli and Oxtail & Lentil Ragout with Root Vegetables sound?  My mouth is watering already.

I have a feeling that Chris’ favourite though, will be the Posh section, with it’s Asparagus Tagliatelle with Morel Cream & Chevril and Breast of Squab with Beet Vinaigrette.

In other words, there’s something here for everyone.

Which is good, because next I’m planning some birthday dinner parties for friends and I’m going to have a heckuva lot of mouths to feed.

Friday 5 – Chili

By Chris Garbutt

As we’ve mentioned in the past, October is national chili month in the U.S. Let’s have a look at some chili options:

1. Because we just can’t get enough of Newfoundland, from Rock Recipes, a Grilled Corn, Roasted Red Pepper and Sausage Chili.

2. I wondered if this American classic had a Canadian version. So I Googled “Canadian Chili” and got this.

3. A nice variation: White Bean and Chicken Chili.

4. It’s not chili, but it’s loaded with chillis – Tofu with Beans and Bok Choy.

5. Can chili kill you? Apparently so.

The Last Supper – Bread, Wine … Eels

And why not?