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Sweeter and smokier than regular roasted red bell peppers, piquillos form an ideal shell for tangy, creamy goat cheese speckled with scallions and mint. Martha Stewart Living, June 2008 Prep Time 10 minutes Total Time 10 minutes Yield Serves 4 Add to Shopping List Ingredients
Say this three times fast: No matter how tongue-tied you get, piquillo peppers — a relatively new addition to The Perfect Pantry — are worth it. Sweet piquillos hail from the Navarre region of northern Spain, where they grow only in the Ebro River Valley. Designated with a Denominacion de Origen , these distinctive peppers are short (two inches) and pointed (the word piquillo means "little beak"), in a triangular shape.
Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs.
I’ve always been a fan of onion dip, have you? Especially with ruffled potato chips. Most of the flavor in the onion dip with which many of us are familiar comes from a package of dried onion soup, which works if you have only 2 minutes to put together a dip. But if you are looking for something a little more special, you can make your own onion dip from scratch. The key is to caramelize the onions first.
A little while ago, on a visit to Annisquam, Massachusetts, my friends Ann and Nick hosted an “Impress the Food Blogger” dinner at their home. Guests were encouraged to bring a favorite dish, and we all got to vote on what we thought would be a hit on the site. The evening was a blast, the votes were tallied, and the winning dish? This caramelized onion tart, or pizza as it was called, brought by Ann’s friends Jeff and Marilyn. I’ve made this tart several times since I first had it, and it’s one of those dishes you want to limit to special occasions, because it’s really hard to stop eating, it’s that good. Crispy, pillowy puff pastry, with balsamic caramelized onions, topped with sprinklings of gorgonzola, brie, and tarragon.
These appetizer pastries need to be baked just before serving - but that's okay, since you actually make the pastries ahead of time. I bake the recipe one cookie sheet at a time, so there are fresh, crispy hot rolls to pass around again. They even taste wonderful as they cool. This appetizer recipe also freeze beautifully before baking. Just bake them, while they are still frozen, for about another 10 minutes until golden brown.
We were eating some store-bought chili-lime nuts the other day and it occurred to us that it should be easy enough to make them at home. But how to get the spices to adhere to the nuts? Egg whites. Nature’s food glue.