Appetizer Archive

Monday, August 5, 2013

burst tomato galette with corn and zucchini

tomato, corn and zucchini galette

I have a long history of spectacular tomato tart failures. There was the one that enchanted me on TV a decade ago, with a parmesan crust, bacon, fine breadcrumbs and roasted garlic, that — several hours of work later — ended up tasting metallic and clashy against the acidic tomatoes. There was the tomato tarte tatin flop from a fancy French chef, for which I have only myself to blame. And two summers ago, there was an heirloom tomato galette, with colors like a rainbow, that fell apart before we ate it. The problem more often than not is a basic one: tomatoes are very wet and tart crusts need to stay fairly dry. But this has never stopped me from trying again, and I’m glad, because it led me to this.

Continued after the jump »

Thursday, July 11, 2013

grilled bacon salad with arugula and balsamic

grilled bacon salad with arugula and balsamic

You guys, I owe you an apology. It’s been nearly a month since I first encountered this grilled bacon salad and I couldn’t find a window to tell you about it until now. That wasn’t right of me. When you try it, you’ll understand.

Continued after the jump »

Wednesday, May 15, 2013

japanese vegetable pancakes

japanese vegetable pancakes, obsessed

Last week was not my week in the kitchen, friends. I had great, ambitious designs on a rhubarb meringue tart that would be pink and pretty with a scalloped tart-shell edge and a meringue that looked like piped roses that had toasted petal tips. But as the week went on and as various really non-torments in the greater definition of the word but nonetheless tormenting to me mounted — thin curds, too thick curds, beige (you know, the color of pink rhubarb + multiple yolks) curd, slumped tart shells, wet meringues, useless broilers, blowtorches so close to empty, they emit the useless wisps of sleepy dragons, refill canister AWOL — my enjoyment of the project plummeted. But, because I’d like to teach my kid one day that he should follow through and finish what he started, I did, and lo, it was good, you know? Maybe I’m just not a meringue pie person and I forgot? None of this matters because the finished pie slid off the plate flopping face-down into the open fridge as I tried to put it away and then, as I crouched on the floor in front of the open fridge scooping fistfuls of meringue and curd into a garbage bag and questioning my life choices, my son walked in and asked what I was making for dinner.

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Friday, December 28, 2012

fromage fort

fromage fort

I think we should all go to a party. And we should all eat this. I know, it doesn’t look like much. I am sure you’ve seen cheese spread on a slice of baguette before. It probably looked prettier than this too; less blue, more smooth. But please, lean in anyway, because I have to tell you: this is brilliant. And I can’t believe I’ve gone most of my life without knowing about it. Don’t let it happen to you.

Continued after the jump »

Tuesday, December 4, 2012

cauliflower-feta fritters with pomegranate

cauliflower fritters with feta, yogurt, pomegranate

I know what you’re thinking; you don’t even need to say it: It’s time for a fritter intervention. A frittervention? Here, I’ll go first: My name is Deb Perelman and I have a fritter problem. And I really do. I pretty much want to fritter all the things, all the time — broccoli, zucchini, apples, parsnips, an Indian medley, leeks (here), and potatoes, potatoes, potatoes, I actually have to hold myself back, and try to evenly space my fritter episodes throughout the year, so not to pique your concern about my fritter consumption. It’s not easy because no matter how many times I talk it out in a circle of understanding peers, I fear I will still think that fritters are the answer to most food dilemmas, most of the time.

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Friday, August 24, 2012

mediterranean baked feta with tomatoes

broiled feta with tomatoes and olives

A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer evening, preferably while a glass of rose trickles condensation down your hand: grilled haloumi cheese. Maybe you’re Greek Cypriot or better versed in the world of grill-able cheeses than me and are nodding silently right now, lucky enough that this is old news. Or maybe you’re confused because I just said grilled cheese and really? There is nothing new about two slices of white bread fried in butter until the gooey orange runs over the crusts and your freak-of-a-toddler won’t touch it. But, of course, this is an entirely different kind, no bread, no butter and absolutely better in summer than any other time.

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Friday, June 1, 2012

asparagus with almonds and yogurt dressing

roasted asparagus with almonds and yogurt

One of the things I love about my city is the way we jump at the chance celebrate local events as unofficial, illogical holidays, just because. I get redorkulously excited about the Mermaid Parade, as well as the dapper sea of white uniforms all over the city during Fleet Week. I still haven’t convinced my (Russian! it’s in his blood and everything, I tell him) to do a Coney Island Polar Bear Plunge with me on New Year’s Day, but I did get him to stand on a center median of 14th Street looking west on Wednesday night at 8:16 p.m. (along with such a confusing cluster of people that a second crowd formed to scratch their heads at us) to catch a glimpse of this season’s Manhattanhenge. The events are random and even a little absurd, but NYC is no place to miss a chance to let your goofy flag fly.

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