Boys of Cooking

Tag: Appetizer

  • Squid Stuffed with Scallops and Shrimp in a Saffron Sauce

    A bit of trouble but so yummy. You can probably cut down on the cream but using fish stock to make the filling, but why would you?

  • Gefilte Fish Terrine

    Gefilte Fish Terrine

    You can purchase other kinds of fish, but the mixture of pike, whitefish and carp is very common. If you like ocean fish, halibut-salmon (in the ratio of 2:1) can be found in Joan Nathan’s recipe, which is the inspiration for this one. You should end up with about 3 pounds of fish fillets. Ask…

  • Caponata

    Caponata

    Caponata is the perfect starter or side dish for a summer meal. Be sure to make it a day ahead and serve it at room temperature.

  • Socca

    A giant chickpea-flour pancake. So simple and so delicious. Preheat the oven to 425 F and heat a 12-inch cast iron skillet in the oven. Combine 1 cup chickpea flour 1 tsp salt 1 tsp pepper (some people will find this too intense) Stir in 1 cup water at room temperature Stir until the mixture…

  • Brandade de Morue

    This combines two of Evan’s favorite flavors, garlic and butterfat, with the delightful texture and flavor of salt cod. Makes 6 to 8 servings 1 pound boneless, skinless salt cod 2 to 3 boiling potatoes ¾ cup heavy cream ½ cup olive oil 6 to 7 large garlic cloves 1 baguette One to two days…

  • Monkfish Liver

    Purchase a very fresh monkfish liver; I bought one that weighed about a half-pound. Trim any pieces of membrane or visible blood vessels from it. Place it on a plate and arrange a steamer large enough to hold the plate. Steam the liver on the plate for about 20 minutes. A larger one will probably…

  • Stuffed Vine Leaves (Dolma)

    Stuffed Vine Leaves (Dolma)

    Grape leaves stuffed with a rice-based filling (with or without meat) are a classic dish in several countries. This recipe comes from our dear friend Lilda, who grew up in Bulgaria. We think of her every time we make these.