Cocoa Pear Crisps recipe from food52. Author Notes: I developed these pear chips for an iron chef competition a couple years back.
The secret ingredient was cocoa, my fridge was near-empty save for a couple of pears, and I had an hour. I used galangal, which is a bit spicy like ginger, but also delightfully fruity. The result was unexpectedly delicious, the perfect thing to have out on a table during an open house. - Rivka (less)Author Notes: I developed these pear chips for an iron chef competition a couple years back. The secret ingredient was cocoa, my fridge was near-empty save for a cou (…more) - Rivka Food52 Review: These pear crisps aren't the most obvious "Open House Dish," until you taste them, and then all becomes clear: you don't want to be eating big baked dishes at an open house.
Makes about 60 crisps Your Best Open House Dish Contest Finalist! Popular on Food52 and Provisions. Roasted Fennel & White Bean Dip recipe from food52. Author Notes: I have always loved the White bean dip from Williams Sonoma.
It was always a go-to dip for when guests came over. One day I was making it and I had some leftover roasted fennel from the night before and I pureed it into the dip; it was amazing! The next time I broiled some Parmesan cheese on top to create a crunchy texture and it was perfect. You could serve this with crostini, pita chips, or tortilla chips. Basically anything works. - singing_baker (less)Author Notes: I have always loved the White bean dip from Williams Sonoma. Food52 Review: Most dips involve dumping a bunch of ingredients in a bowl and mixing them until smooth.
Serves 12 as an appetizer For Roasted Fennel 1 Large or 2 Small Fennel Bulbs, trimmed and cut into 1 inch pieces 2-3 tablespoons Olive Oil 2 Cloves Garlic still in papery shell Salt and Peper For the Cannellini Bean puree Your Best Dip Contest Winner! Popular on Food52 and Provisions. Baked kale chips. I could never get into kale. Heck, I’ve long been timid about greens in general — the delicate ones like baby spinach and arugula were easy but as soon as things got a little heavier, I got nervous.
Truffle Butter, Parmesan and Thyme Popcorn. In honor of the start of a new year it’s only appropriate to pop open a few Champagne corks.
Nothing says celebration quite like Champagne. In the words of Napoleon “In victory, you deserve Champagne, in defeat, you need it.” I think its secret is in those tiny bubbles. The refreshing effervescence captured in Champagne makes it unlike any other spirit; it truly is a sparkling wine of great distinction. A glass of good bubbly excites the taste buds and refreshes the palate.
If you want something a little out of the ordinary to pair with your bubbly this New Year’s Eve, may I suggest freshly popped popcorn? Not two things you would think to put together but they suit each other quite well. But I’m not talking about bagged microwave popcorn. The steam released from microwave popcorn bags contains nearly four dozen chemicals according to a report from the U.S.
Truffle butter is one of those ingredients that will simply change the way you cook. Cheers. Honey Cinnamon Roasted Chickpeas. Honey Cinnamon Roasted Chickpeas Looking for a high protein snack that will keep you full and satisfied for hours?
Roasted chickpeas are one of my favorite low-calorie snacks. They are a great and healthy alternative to mixed nuts, chips, and other munchies. I can’t begin to tell you how many batches of roasted chickpeas we consume in this house. I have made them using both fresh chickpeas and canned chickpeas and honestly you can’t tell the difference after they are roasted. The most important thing about making roasted chickpeas is to make sure your chickpeas are throughly dried before tossing into the spice mix. Oven Roasted Chickpeas with Moroccan Spices. When hunger strikes, do you grab the first food you see?
Unfortunately it isn’t always the healthiest snack choice. Well you’re not alone! Although I hate to admit it, I sometimes don’t choose the best snacking choices. Most of the time, if I plan ahead, I am a smart snacker. I try to eat something little every two to three hours and keep something in my purse and car just in case. One Year Ago: Cheesecake Brownies Oven Roasted Chickpeas with Moroccan Spices Printer Friendly Version Ingredients:2 (15 ounce) cans of chickpeas (garbanzo beans)1 tablespoon plus 1 teaspoon olive oil1 teaspoons ground cumin1/2 teaspoon ground coriander1/4 teaspoon chile powder1/4 teaspoon ground cinnamon1/8 teaspoon ground allspice1/8 teaspoon ground ginger1/8 teaspoon salt (or to taste)Dash cayenne pepper Directions: Preheat oven to 400 degrees F.Drain and rinse chickpeas in a colander under running water.
Yields: about 4 cups (16 servings/72 calories per 1/4 cup serving) Source: adapted from We Are Not Martha.