| Appetizers-A |
| Aioli with Vegetables | Serves | 4 |
| Vegetables: Steam tiny potatoes till tender (15 min). Steam cleaned asparagus until crisp-tender (4 min). Blanch carrots in salted boiling water 30 seconds. Drain & run under cold water. Arrange vegetables on platter, including trimmed, and thinly sliced fennel bulb, on platter. Garnish w/ chopped fennel greens and sprinkle w/ reserved chopped parsley. Serve w/ aioli. |
| Salt, Kosher | 0.5 | tsp |
| Pepper | to taste |
| Parsley | 1 | T+2 tsp |
| Potato | 1 | lb, baby red |
| Asparagus | 1 | bunch, cleaned |
| Carrots | 1 | c. baby, peeled |
| Fennel | 1 | bulb, trimmed & chopped |
| Tomatoes, Cherry | 1 | c |
| Artichoke Spread, Spirited | Serves |
| Blend both kinds of artichokes. Turn into bowl. Add cheese and chili peppers. Cook 30 min @ 350 (or nuke 3-5 min, stirring once). Serve w cocktail rye bread. Makes 2.5 c. |
| Artichoke Hearts | 1 | 14 oz can |
| Artichoke Hearts | 1 | 6 0z jar, marinated |
| Cheese | 1 | c Parmesan or cheddar |
| Chili Peppers | 1 | 4 oz can |
| Asparagus w Wasabi-Mayonnaise Dip-774 | Serves | 6 |
| Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry. Whisk together remaining ingredients together until sugar is dissolved. Serve asparagus w dip. |
| Asparagus | 3 | lb trimmed |
| Mayonnaise | 1 | c |
| Soy Sauce | 4 | tsp |
| Sugar | 1.5 | tsp |
| Lemon Juice, Fresh | 2 | tsp |
| Wasabi Powder | 2 | -3 tsp |
Avocado Sour Cream Mousse Serves 12-16
Sprinkle gelatin over cold water in a small saucepan and let soften 1 min. Cook over low heat, stirring, until gelatin is dissolved, 1-2 min, then remove from heat. Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mix along with remaining ingredients until combined well. Pour mix into a lightly oiled mold and chill, covered tightly w plastic wrap, until firm, at least 4 hours. Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto a plate.
|
Ingredient |
Quantity |
Comments |
|
Gelatin, Unflavored |
2.25 |
tsp |
|
Water |
0.5 |
c cold |
|
Avocado |
2 |
firm-ripe (1 lb total), quartered, pitted, and peeled |
|
Sour Cream |
1.5 |
c |
|
Lemon Juice, Fresh |
1.5 |
T |
|
Salt |
1 |
tsp |
|
Pepper |
0.25 |
tsp white |