Posts Tagged easy appetizers

Edamame Hummus

At the recent wine club party, Mrs. Vino debuted a “hummus” made with Edamame. It’s one of my FAVE super easy, super healthy appetizers.  It’s a beautiful fluffy dip for veggies or rice cracker.  It’s also pretty good tossed with Asian noodles as a cold salad.  This dish is absolutely wonderful with Morovino’s new Dry Riesling.  There were numerous requests for the recipe, so here you go!

EDAMAME “HUMMUS”

1 16 ounce bag of frozen shelled Edamame, thawed
2 T yellow Miso (red or white Miso works too, but Yellow seems to be the most readily available)
2 T warm water
2 T grated ginger (use your microplane grater and it’s about 2″ of ginger root)
2 T rice wine vinegar
1/4 t. Chili Garlic Paste

Mr. Vino is not a fan of very spicy dishes, so Mrs. Vino uses 1/4 t of Chili Garlic Paste.  If you prefer a spicier dish, just stir in more chili paste at the very end of the dish.

Disolve the Miso in warm water to create a paste.  Add all the ingredients into the bowl of your food processor.  Process til smooth.  Add a bit more rice wine vinegar or water if you need to thin it out a bit. Put it in a pretty bowl, then top it with a drizzle of toasted sesame oil if you like.  YES, it is just that easy.

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Two Great Green Aps

I’m always happy to accommodate a request from a tasting room guest!  So here are two of my favorite GREEN aps for St. Pats Day.

Boniet – pronounced bun-yet (Sounds gross, tastes fantastic)
2 bunches of fresh Italian Flat Leaf Parsley (don’t use the yucky curly kind)
1 small can (50 grams) of anchovy filets, drained
3 cloves of garlic, finely minced
4T cider (or red wine) vinegar
8T Good extra virgin olive oil
1 1/2 T tomato paste

Chop off the bottom 2″ of parsley stems, then thoroughly wash and spin the parsley dry in your salad spinner.  Give the parsley a rough chop, then toss it in the bowl of your food processor with all the rest of the ingredients.  Whirl until you have a paste the consistency of pesto.  Serve this with warm crusty sourdough.  Make it the day ahead if you can – it’s even better the second day.  NOTE:  If you are into the “zen” of the chop, you can do all this chopping by hand but it takes less than 5 minutes to put together in the food processor. 

Bonus Points:  If you have any left over, grab a Boboli thin wheat pizza crust.  Top the Boboli  or other flat bread (I am now loving “pocketless” pitas) with the parsley spread, then add sliced mushrooms, sliced tomato, grated mozzarella and diced up leftover Rotisserie chicken.  Bake the Boboli per package directions.  Absolutely Fantastic. 

Super Easy Pesto

1 large bunch Basil
1/4 C. olive oil
3 large cloves garlic
1/4 C. Parmesan cheese
2 anchovy filets (if desired, also great without)
No Nuts – nope, just don’t like nuts in my pesto

Wash the basil in your salad spinner.  Pick the leaves off the stems.  Give the garlic a rough chop.  Then put everything into your food processor and whirl it around.  Put it on . . . anything.  If you are looking for a lower calorie version of Pesto, use 1/4 C of evaporated non fat milk instead of the oil.  It makes a nice creamy pesto that’s great over veggies!

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Onions in Parmesan Basil Butter

Serve with Sangiovese or Barbera

2 14-ounce bags frozen pearl onions
4 T butter, diced into small cubes
½ cup chopped Basil leaves (or your favorite premade pesto)
½ cup parmesan cheese
½ cup diced sundried tomatoes
Salt & Pepper to taste

Place all ingredients except parmesan and salt and pepper in a microwave safe shallow bowl. Microwave on high until onions are hot, stirring once or twice (total of 10-12 minutes). Remove from microwave and sprinkle with parmesan cheese. Serve with cocktail picks. OR, warm up some pocket bread in the microwave, quarter it and let guests put 3 or so onions in a quarter of pocket bread.

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