All posts filed under: Appetizer

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Buy Puff Pastry and Avoid a Meltdown

  If there’s one thing that is totally acceptable to buy from the supermarket, it’s puff pastry. The reasons are two-fold. First, it takes a lot of time, patience and skill to laminate dough (folding it with butter to make hundreds of pillowy layers, a process that is just asking for a kitchen meltdown). And the kind from the supermarket always comes out perfectly. It’s the most predictable dough out there. Once it’s thawed (but still very cold), you can do a number of things with puff pastry. Fill it with chocolate and make croissants, roll it with spinach and feta for spanikopita, encase hot dogs for pigs in a blanket. Yesterday, I made a tomato tart.   Here it is: Add the accoutrements (basil + parm).   Print Tomato Tart Author: Ariel Kanter Recipe type: Pretty easy Cuisine: Buttery Prep time:  15 mins Cook time:  25 mins Total time:  40 mins Serves: Depends on how much you can eat. I’d say four people.   This recipe was adapted from Saveur’s Herbed Tomato Tart recipe. Instead of cooking the …

Mango Avocado Salad

Clean Cleanse: Mango Avocado Salad Recipe

Just a quick note to say hey! I’m still alive! and no, I haven’t broken the cleanse. Also to post this recipe which was oh so popular on our instagram this week. If you aren’t following us, get on it! Noshandtell is the username of course. This mango avocado salad is fool proof and requires NO cooking! Mary Helen…I’m looking at you. (she’s starting the cleanse this week and is slightly challenged in the kitchen). It’s refreshing and absolutely delicious. I crave it now! Do yourself a favor and make this light salad for lunch next week. Print Mango Avocado Salad Author: Whitney Prep time:  10 mins Total time:  10 mins   Ingredients 2 ripe mangoes, peeled and chopped 1 large avocado, peeled, pitted, and chopped 1 tablespoon lime juice 2 teaspoons olive oil 1 tablespoon cilantro leaves [ I omitted these bc I didn’t have on hand and salad was still delicious] 1 tablespoon black sesame seeds [I used white bc I didn’t have these] Salt and pepper to taste Instructions After you have the …

Olympic Eats: Hummus

It has come to my attention this week that I will never be in the Olympics. I hold my knee cartilage too dear for moguls, I slip and fall just looking at ice, and I refuse to sweep my apartment, so curling is just out of the question. But it’s okay. At least I can make a good hummus. Whitney and I were sent some dried organic chickpeas, so these were the little babies I used to the hummus. But they took a little finagling (re: soaking and cooking). To get these little dried chickpeas into the soft beans you’ll find in the can (albeit way less salty), Soak chickpeas in boiling water for 90 minutes. Rinse out the water and then add more, covering them and bring to a simmer for another 90 minutes. When I simmered the beans, I also added bay and some garlic, just for some extra flavor.   In this hummus, I decided to get a little crazy. Here’s what I did: Print Olympic Eats: Hummus Recipe type: hummus   Ingredients …

Cheesy Taco Dip

What We’re Eating: Super Bowl Cheesy Taco Dip

Well it’s just about the end of the first quarter in this year’s Super Bowl. So far, I’m feeling pretty good about things. Don Cheadle is in a commercial, Peyton Manning is looking fine…and I’m eating the most delicious taco dip ever. Isn’t that what the Super Bowl is all about? Finding places to dip your chips? Print What We’re Eating: Super Bowl Cheesy Taco Dip Author: Ariel Kanter Recipe type: Game Day Eats Cuisine: Tex-Mex-Ish   This dip might even taste better tomorrow. Ingredients One half pound of ground meat (I used 80% lean) One packet of taco seasoning 1 jar of mild or medium salsa 2+ cups of cheese (one cup mozz / one cup Monterey Jack) 1 cup sour cream ½ cup frozen corn, thawed 4 scallions, thinly sliced 2 tsp salt Instructions Preheat oven to 350 degrees In a large bowl, combine salsa, sour cream, thawed corn, half of the cheese, scallions and salt. In a large skillet, brown meat until completely cooked. Then pour off some drippings, add the taco seasoning and splash …

BOLOGNA–E.V.O.Oh My Gah I’m in Italy (9)

So there was this one time I skipped a ton of school to travel. That would be my time abroad in Italy. That would be mostly this weekend when I went to class Monday and Tuesday and then decided along with my friend Amy, eh, nahhh I don’t think we’re going to go to school anymore this week, why don’t we go to Bologna? Can’t say I regret that decision at all. I had been bugging people to go to Bologna with me the entire time we’d been in Italy. We were gonna go early one Saturday morning….and then we drank too much the night before and couldn’t move the next day to go. Well…this week was different. Amy and I booked a hotel. We were going. Why did I have to force someone to come along with me? Because if you’re not really into food there isn’t a TON to see in Bologna. There are a few things: the oldest university in the world, the leaning towers, some museums and I’m sure some other …

A Light Summer Potato Salad

SOME people would call me a picky eater. I have to admit I do tend to stray away from certain grotesque foods. But other than that, I really do try to keep an open mind. The greatest of the “grotesque foods” is by far mayo. It’s white, gloppy, gooey, fattening and just makes everything creamy in all the wrong sort of ways. I’m sure about 75% of people in this world will disagree with me-including all of my closest friends and boyfriend. But for the lucky 25% of you who agree, this is an excellent potato salad recipe sans mayo and all the yuckiness it embodies, avec lots of flavor.   I found this recipe in Bon Appetite magazine and was instantly intrigued. To be honest, I’ve never had potato salad before because said enemy, mayo, was always involved. But this recipe utilized other flavor enhancers like lemon juice, herbs and spices, and even bacon. So goodbye white, messy potato salad. Hello potato + salad = YUM. Potato Salad with Rosemary, Lemon and Bacon Adapted …

New Years Eve Dinner Nosh & Tell Style

I feel like New Years Eve is never as fun as it should be. Like it gets built up so much and then either plans don’t work out or a bar is too crowded, etc. etc. But this year was pretty good, spent with good friends and in my favorite place: home. The only downside: the fact that it was SO FREAKIN’ COLD in Nashville this year! That made for misery during our attempts of getting a cab home. I got to see the guitar drop–a new feature for downtown Nashville this year–and I have to say it was awesome. I vaguely recall a massive multicolored guitar descending over the river front at midnight and I  also remember being way into it (got the pictures to prove it) so I feel confident that it was great. Yes, I did say the guitar drop in Nashville was great, don’t judge me. Another part of New Years Eve that I particularly enjoyed was how I spent my last day of 2009: cooking. Some friends and I decided …

Nosh and Tell Journeys: Fire Island, The Rice’s Cocktail Party

“Fire Island? What is that? Is that like a theme park or something, I don’t know what that is”. This was the response I got from my friend Mary Helen after telling her where I spent last weekend, in Point of Woods on Fire Island. No, it’s not a theme park, although it probably could be the way I ride a bike, which is not very well, resulting in many close calls with other bikers and myself+the pavement. Fire Island is a small island off of Long Island that I had the opportunity to visit last weekend. Though not a theme park it is just as fun, probably more fun. Two of my good friends, Liz and Hillary, work on Fire Island as nannies during the summer. I have been hearing about “POW” (Point of Woods) and Fire Island for like two years now and the only thing I could picture about the place was my friends joy riding on pastel colored bikes through a Pleasantville type town. You can’t drive cars on the island …